물성을 달리한 삼치(Scombermorus niphonius) 활용 고령친화식품의 제조 및 품질특성 = Preparation and Quality Characteristics of Japanese Spanish Mackerel Scombermorus niphonius Processed Products with Different Physical Properties as Senior-friendly Seafoods

다국어 초록 (Multilingual Abstract)

This study was conducted to prepare braised product with soy sauce (BP), rose gratin (RG) and white mousse (WM) using Japanese Spanish mackerel Scombermorus niphonius as senior-friendly seafoods with different physical and nutritional properties and to examine their quality characteristics. The hardness of BP, RG and WM were 428.0×103, 46.9×103 and 16.0×103 N/m2, respectively. The nutritional values of BP, RG and WM are 17.8, 9.1 and 18.5 g, respectively, for protein; 11.86, 23.32 and 13.35 μg RAE, respectively, for vitamin A; 1.27, 0.49 and 0.17 μg, respectively, for vitamin D; 45.21, 12.79, and 35.54 mg, respectively, for vitamin C; 0.17, 0.13 and 0.23 mg, respectively, for riboflavin; 4.28, 2.94 and 3.65 mgNE, respectively, for niacin; 19.6, 104.0 and 48.1 mg, respectively, for Ca; 441.6, 271.1 and 250.1 mg, respectively, for K; 0.20, 0.80 mg and undetection, respectively, for dietary fiber. Escherichia coli was undetected in all the products. These results indicated that the products be classified as steps 1 for BP, step 2 for RG and step 3 for WM of senior-friendly seafoods based on the KS, and as nutritional and physical properties-improved senior-friendly seafoods based on the Food Code.

참고문헌 (Reference)

• 1 박은영 ; 정보미 ; 천지연, "한국인 상용 수산물 식단의 비타민 B9과 B12 함량" 한국영양학회 54 (54): 211-223, 2021
• 2 강영미 ; 차장우 ; 이수광 ; 이재형 ; 김진수, "피조개(Scapharca broughtonii) 조미 통조림의 HACCP 시스템 구축을위한 위해평가 및 현장적용" 한국수산과학회 51 (51): 524-534, 2018
• 3 문수경 ; 정보영 ; 강지연 ; 김인수, "조리방법에 따른 삼치(Scomberomorus niphonius)의 식품 영양성분 변화" 한국수산과학회 45 (45): 317-327, 2012
• 4 강영미 ; 허민수 ; 이정석 ; 이정석 ; 허민수 ; 김진수, "수산식품가공소재로서 시판 적색육 어류[고등어(Scomber japonicus), 삼치(Scomberomorus niphonius), 청어(Clupea pallasii)]의 화학적 위생특성" 한국수산과학회 50 (50): 130-138, 2017
• 5 조미라 ; 김기현 ; 조문래 ; 권지영 ; 손광태 ; 이희정 ; 김지회 ; 이태식 ; 강상인 ; 김진수, "서식지에 따른 다소비 어류의 총수은 오염 및 위해 평가" 한국수산과학회 48 (48): 621-630, 2015
• 6 김기현 ; 김용중 ; 허민수 ; 김진수, "서식지에 따른 다소비 어류의 납 및 카드뮴 오염 및 위해 평가" 한국수산과학회 49 (49): 541-555, 2016
• 7 백다현 ; 김인용 ; 정윤화, "삼치 어육 가수분해물의 항산화 및 ACE 저해 활성" 한국식품영양과학회 48 (48): 56-63, 2019
• 8 강구현 ; 이상윤 ; 김효태 ; 이지선 ; 고은영 ; 최미정, "브로멜라인이 캡슐화 된 W/O/W 이중 에멀젼을 적용한 삼치 연화 및 품질 평가" 한국산업식품공학회 25 (25): 8-17, 2021
• 9 허민수 ; 이택상 ; 김혜숙 ; 지성준 ; 이재형 ; 김형준 ; 윤민석 ; 박신호 ; 김진수, "붕장어 부산물로 제조한 붕장어탕의 식품학적 특성" 한국식품영양과학회 37 (37): 477-484, 2008
• 10 부강원 ; 김범근 ; 이승주, "물성조절 고령친화식품의 이화학 및 감각특성 분석 - 효소 처리 및 재구성 식품 중심으로 -" 한국식품과학회 52 (52): 495-502, 2020
• 11 장미순 ; 오재영 ; 김풍호 ; 박선영 ; 김예율 ; 강상인 ; 김진수, "물성을 달리한 고등어(Scomber japonicus) 활용 고령친화식품의 제조 및 품질특성" 한국수산과학회 54 (54): 703-713, 2021
• 12 김기현, "다소비 어류의 중금속 농도 및 위험 평가" 경상대학교 대학원 2014
• 13 김수정 ; 주나미, "가자미 구이 저작․연하 용이 노인식 개발" 한국식품영양학회 28 (28): 153-159, 2015
• 14 KOSIS (Korea Statistical Information Service), "Statistical database"
• 15 KS (Korean Industrial Standards), "Seniors friendly foods (KS H 4897)"
• 16 Jeong BY, "Proximate composition, cholesterol and a-tocopherol content in 72 species of Korean fish" 31 : 160-167, 1998
• 17 AOAC(Association of Official Agricultural Chemists), "Official methods of analysis, 17th ed"
• 18 AOCS(American Oil Chemists' Society), "Official method Ce 1b-89. In: Official methods and recommended practice of the AOCS, 4th ed"
• 19 KDB(Korea Development Bank), "Low fertility and aging population structure and the need to respond" 1-3, 2020
• 20 Kim JS, "Introductory foods" Hyoil Pub. Co 46-, 2006
• 21 MFDS (Ministry of Food and Drug Safety), "Food code. 8. General analytical method (salinity, mineral, vitamin A, vitamin B2, vitamin B3, vitamin C and vitamin D, dietary fiber, E. coli)"
• 22 Kris-Etherton PM, "Fish consumption, fish oil, omega-3 fatty acids, and cardiovascular disease" 106 : 2747-2757, 2002
• 23 Jeong BY, "Fatty acid composition of 72 species of Korean fish" 1 : 129-146, 1998
• 24 Kim BK, "Emerging technology and institution of foods for the elderly" 48 : 28-36, 2015
• 25 Nazemroaya S, "Effect of frozen storage on fatty acid composition and changes in lipid content of Scomberomorus commersoni and Carcharhinus dussumieri" 25 : 91-95, 2019
• 26 Hur SJ, "Effect of biopolymer encapsulation on the digestibility of lipid and cholesterol oxidation products in beef during in vitro human digestion" 166 : 254-260, 2015
• 27 MOHW(Ministry of Health and Welfare), "Dietary reference intakes for Koreans 2020" The Korean Nutrition Society 157-218, 2020
• 28 MOHW(Ministry of Health and Welfare), "Dietary reference intakes for Koreans 2015" The Korean Nutrition Society 157-218, 2016
• 29 Hudson BJF, "Developments in food protein-1" Applied Science Pub. Ltd 30-35, 1982
• 30 MFDS (Ministry of Food and Drug Safety), "Common standard and specification for general foods"
• 31 Bligh EG, "A rapid method of total lipid extraction and purification" 37 : 911-917, 1959