건강기능성식품의 평가방법에 관한 연구

김영생 부경대학교 2009 국내석사

건강기능식품 원료의 안전성·기능성·기준규격 평가지침 확립과 건강관련식품중 위해성분 분석법’ 발간 및 품목확대 검토하기 위하여는 기준 및 규격의 평가 체계를 구축하기 위한 작업이 병행되어야만 건강기능식품법의 취지를 잘 살릴 수 있으며 안전하고 우수한 국내 건강기능식품 산업을 증진시킬 수 있을 것이라 판단된다. 건강기능식품의 안전성과 연구방법론적인 문제를 해결하기 위하여 제 외국의 상황을 검토하고 커뮤니티를 구성하여 내·외부 전문가의 활용으로 평가기준을 확립하고 동 내용을 워크샾을 개최하여 학계 및 산업계에 널리 필요가 있다. 최근 건강기능식품 품목확대 연구사업에서 제안된 4개 품목의 안전성·기능성, 기준·규격, 시험방법의 관련 자료를 재검토하여 고시에 적합한지의 여부를 결정하고 2002~2004년도 건강관련식품 위해성분 모니터링에 대한 분석법을 정리하여 고찰하였다. 안전성 평가체계 마련을 위하여 제 외국의 안전성 평가지침을 검토하여 우리나라 건강기능식품에 적합한 안전성 평가체계를 확립하였다. 안전성 평가를 위한 ‘의사결정도’와 이에 대한 설명을 마련하였다. 또한 기능성 평가지침으로 “근거중심등급결정체계”의 확립으로 과학적 근거의 수준에 따라 기능성의 등급을 차별화 하여 인정하는 기능성평가체계를 확립하였다. 기준 및 규격 평가지침 마련은 제 외국의 기준 규격 평가지침을 검토하여 우리나라 건강기능식품에 적합한 기준·규격 평가 지침을 작성하는데 기여고자 한다. In order to developed the guideline of safety evaluation based on the other country's systems, decision tree for the safety evaluation and its description, and. confirmed the "Evidence-Based Ranking System" appropriate to Health/Functional Foods. According to the degree of scientific evidence, we recognize the rank of the label claims. And this investigation include proper guideline of standard and specification to Health/Functional Food based on the other agency's guidelines. Probiotics's characteristics are very different from that of general Health/Functional Foods. So, we made the apparent guideline of the efficacy and safety evaluation for probiotics. Four products (coenzymeQ10, L-carnitine, phosphatidyl serine, Lutein) in order to add generic Health/Functional Food. However, after reviewing of theirs safety, efficacy and standards, we concluded that those are not appropriate to generic Health/Functional Food So, we determined that we had to review them as the product-specific Health/Functional Foods.

수입식품검사업무의 효율성 제고를 위한 수입식품의 유통과정중의 관리체계에 대한 개선방안 연구

조지훈 부경대학교 산업대학원 2012 국내석사

Study on improvement of food storage and facilities management on a bonded warehouse for efficiency in inspection of import food Ji-Hun Jo Department of Food Science and Technology, Graduate School, Pukyong National University Abstract The objective of this study is to develop method of food storage and facilities management on a bonded warehouse for an inspection efficiency of imported food. This stud is based on the Korean domestic bonded area where are divided as two types of warehouse and container in storage of imported food. Also, this study is collected a lot of data, met importer and manager of bonded warehouse and CY and then experiment about microbiological state of boned warehouse. We discussed about management manual of bonded warehouse and container with some experts. A part of these results will hold a symposium about safety of imported food on manager of bonded warehouse and container in Gyeong sang nam-do on January, 2011 and make a information pamphlets about storage facility and management of imported food. These results of this study will prevent from deterioration an imported food in storage, improve an inspection efficiency of imported food, and keep a safety of inspector. We strongly believe that these results of this study will benefit the Korean domestic safety on imported food in its early establishment.

푸드 코트 즉석 조리식품에 대한 소비자 의식 및 위생관리 실태조사에 관한 연구

장성욱 부경대학교 산업대학원 2008 국내석사

Examinations about diet consumed by consumers and hygiene situations were carried out in order to ensure safety of food courts and the health of consumers 87.5% of those surveyed were using food courts. selection motive of food court were inspected. 74.7% of those surveyed use food courts because of traveling between emporiums and buildings, 72.5% of those surveyed use food courts because of the food courts’ application method, particularly, 13% those surveyed because of the only one large space of food courts. And 45.7% of those surveyed use food courts because of various menu. In the light of sanitation situation inspection results, the hygiene level of food courts is “moderate”. The hygiene level of drinking water is highest. 72.9% of those surveyed considered the hygiene level of food courts is “hygiene control” Most consumers hope to strengthen efforts to control the hygiene of food courts. And about the question whether the food courts should be maintained or not, 72.9% (196 people) of considered the food courts should be improved comparing the results received before and after sanitation tests, the accounts of coliforms and general bacteria were depending on the type of food stuffs. In the light of results obtained in different places, in the Chinese restaurants, the amounts of coliforms and bacteria in the food stuffs are all more than 10^(8)/g before and after sanitation tests. In the Japanese restaurants, the same situation were observed in 3 kind of food stuffs before sanitation test and in 2 kind of food stuffs after sanitation tests. In the meantime, in the Korean restaurant, the same situations were observed in gravy before and after sanitation tests. The amounts of coliforms and bacteria on kitchen tools(ie. Knife, Frying pan ,rice scoop) are more than 108cfu/g. because the inter-contamination between kitchen tools and food stuffs occurred easily, careful sanitation manage is absolutely necessary. The inspecting accounts of coliforms and bacteria contained in onion used in western-style food are all more than 10^(8)cfu/g before and after sanitation test. Meanwhile, the inspecting amounts on cooking chef’s hands of Chinese restaurants were between 5.0×10¹ and 1.1×10² after tests. General speaking , food courts are open kitchen system and always be cooked in broad space. Contaminations take place easily because of considerable dusts and impurities caused by consumers moving. For the sake of avoiding contaminations, introducing of system is absolutely necessary. On the other hand, because of the close connections between sanitary and operation habits of chef and food safety, the restaurant’s owners must recognize importance of the employees training and do not neglect the periodical and high-intensity sanitary education.

천연첨가물의 식품산업에의 활용방안 모색 : 사과, 포도 및 상추 추출물을 이용한 구취억제 캔디의 개발

강승극 부경대학교 산업대학원 2005 국내석사

수입 농산물과 가공식품에 대한 방사능 오염 모니터링 및 위해성 평가

송보명 부경대학교 2023 국내석사

The 2011 nuclear power plant accident in Japan, at the Fukushima facility, resulted in the release of numerous artificial radionuclides. Therefore, neighboring countries have had to confront the consequences of radioactive contamination, leading to a ban on imported food from Japan due to concerns over potential contamination. Accordingly, standards code for radioactive contaminants was established, and annual monitoring of radioactive contamination was conducted. To address these public concerns, the Ministry of Food and Drug Safety is responsible for the radioactive safety management of imported food and imported marine products in accordance with the Framework Act on Food Hygiene and Food Safety. Efforts are being made to strengthen quarantine and inspection of Japanese food and to ensure public safety and food safety through information disclosure. However, there is a lack of information about the extent of harm caused by its consumption. In this study, imported agro-fishery products and processed food from the 2021-2022 period were monitored for radioactive contaminants. A risk assessment was subsequently conducted on the effect of this radioactivity on the human body. Also, I evaluated it in comparison to the annual public 1 mSv recommended by the ICRP for risk assessment. Samples used for the analysis of radioactive contamination were selected from items that are suspected to be detected in national and major food products. The selected samples were pretreated using the direct method in the 'Korean Food Code' and then measured using HPGe for 10,000 seconds to carry out radioactive contamination inspections. A total of 7,437 samples monitoring results showed that 131I and 134Cs were below the minimum detectable activity (MDA), while there were 81 cases of 137Cs contamination. The levels of Sarcodon imbricatus were 1-­7 Bq/kg, Inonotus obliquus 2-32 Bq/kg in agricultural products, and Isrus oxyrinchus in fishery products 1 Bq/kg. In processed foods, blueberry jam 1–52 Bq/kg, cheese 2 Bq/kg and coffee beans 1 Bq/kg. The radiation exposure assessment was conducted using data from radiation detection monitoring, and the 「2020 National Nutrition Statistics」, and dose equivalent conversion coefficients suggested by the International Commission on Radiological Protection (ICRP) were applied to convert the radiation unit into effective dose. The result of risk assessment on the intake of radioactive contaminated agro-fishery products and processed food, the highest in the age group is 19-29 (0.082% and 0.170%), and the lowest in the age groups of 6-11 (0.032%) and 1-2 (0.066%). In conclusion, the monitoring and risk assessment of radioactive contaminants in imported agro-fishery products and processed food demonstrated their safety, as they did not exceed the annual limit of artificial radiation dose for public people. Periodic monitoring is needed to reduce anxiety and ensure food safety with the discharge of waste water from Fukushima set to take place in 2023. In addition, accurate evaluation of the effects of radioactivity detection in food on the human body is expected to ensure the delivery of correct information.

주요 수입약용식물의 항산화 활성 및 수입 관리 실태

류승호 부경대학교 2009 국내석사

본 연구는 수입 항산화식품 소재의 실태를 파악하고 안전한 수입 항산화 식품소재의 이용을 목적으로 하여 7종의 수입한약재의 수입현황과 안전성조사 및 항산화력을 측정하였다. 1. 항산화력이 있는 주요 수입약용식물의 수입현황은 1990년대 비해 2000년대에 크게 증가하였다. 2. 부적합 판정 현황은 2000년대 후반 들어 크게 감소하는 추세로 수입 관리가 제대로 되고 있다고 판단된다. 3. 부적합 판정을 받은 소재는 이산화황 초과검출, 농약 잔류허용기준 위반, 부적합제품 재수입, 방사능 및 부패변질 등의 이유가 있었다. 4. 한약재 및 버섯 추출물은 추출용매에 대한 의존없이 높은 페놀함량을 보였으며, Rancimat에 의한 항산화도를 측정한 결과, 전반적으로 항산화력을 나타냈으나 황금 및 차가버섯 에탄올 추출물이 3.28, 3.60의 AI값을 보여 3.01의 값을 보인 ascorbic acid보다 높은 지질산화 억제능을 나타내었다. 5. 한약재 및 버섯 추출물의 DPPH 라디칼 소거능을 측정한 결과, 대부분의 한약재에서 높은 라디칼 소거능을 보였으며 황금 에탄올 추출물, 구기자 물추출물 및 차가버섯 추출물은 0.5 mg/mL 농도이상에서도 85%이상의 높은 라디칼 소거능을 보였다. 이상의 결과를 통해 항산화력을 가지는 식품 소재의 수입현황 및 안전성 조사를 통하여 현재 수입 항산화 식품 소재의 실태를 파악함으로써 수입 항산화 식품소재의 안전한 이용이 기대된다. The purpose of this study is to use safety of the imported antioxidant sources by investigating the actual conditions of the sources of imported antioxidant foods. Therefore, we investigated current situation of imported antioxidant sources, safety of customs clearance and method. According to statistical data of Food and Drug Administration, The survey indicated that the present situation of imported antioxidant sources increased in 2000s more than in 1990s, and incongruity decreased. Reasons of incongruity were detection of exceeded sulfite, reimport of incongruity foods, violation of residue limit for pesticides and change in quality. Especially detection of exceeded sulfite was the best part of reasons of incongruity. Inspection about antioxidant sources in imported foods was well controled, because the present situation of incongruity largely decreased in the latter 2000s. Also we investigated antioxidant activity of imported antioxidant sources. Antioxidant activity of imported medicinal plants and mushrooms were carried out through content of total phenolic compound(TPC), Rancimat method, DPPH radical scavenging effect. In result, these extract was shown high content of total phenolic compound without depending concentration. In the Rancimat test, all extract was showed antioxidant activity. Especially Scutellaria baicalensis Georgi and Inonotus obliquus ethanol extracts showed 3.28, 3.60 of AI value, higher than ascorbic acid. In the DPPH radical scavenging effect test, most extract showed high scavenging effect, Scutellaria baicalensis Georgi ethanol extract, Lycium chinense ethanol extract and Inonotus obliquus water and ethanol extracts showed over 85% scavenging effect at over 0.5 mg/mL.

도미 유사어종의 식품학적 품질 비교 및 도미회의 원료 판별

정지용 부경대학교 글로벌수산대학원 2014 국내석사

The mullet(chelon lauvergnii), red drum(sciaenops ocellatus) which is a similar species of red sea bream(pagrus majro) are difficult to be distinguished due to its comparable features of color and shape as sliced raw fish. Because of this, almost low-budget fish restaurants have been selling the mullet or red drum as the red sea bream which is more expensive. This study investigated to confirm the differences among red sea bream, mullet and red drum by comparing their food quality and ecological characteristic. To judge the origin raw material of red sea bream sliced raw fish, several distinction index components which can clearly show the differences among them were adopted. Moreover, a survey was conducted in order to compare an appearance, tensile stress and standard of red sea bream distinction before and after training the way of red sea bream distinction. In proximate components, red sea bream, mullet and red drum’s moisture contents were 72.35±0.37%, 73.47±0.35% and 70.78±0.04% respectively, And crude protein contents were 19.58±0.06%, 19.93±0.18% and 20.97±0.66% respectively, In addition, they presented 1.37±0.07%, 1.27±0.08% and 1.19±0.08% respectively in crude ash contents, and 7.07±0.17%, 1.89±0.24% and 5.36±0.43 respectively in crude lipid contents. Most proximate components were not significantly different among three species, but red drum contained lowest lipid contents and mullet was highest. Mineral and heavy metal contents of muscle of three species are significantly different, but not much. Constituent fatty acid were different among species and omega-3 fatty acid contents were 17.08%, 6.45%, 18.29% at red sea bream, mullet and red drum. In breaking strength, 3 species were not significantly different, and red sea bream was the lowest level and red drum wes the highest level. In electrophoresis, red sea bream and mullet were clearly featureless and 18 raw sliced fish bought at sea food restaurants were not distinguishable at SDS-PAGE, showing that bands were not clearly different. For appearance, red sea bream and mullet were distinguishable, but red sea bream and red drum were similar that cannot be distinguish. For tensile stress test, the length of stretched spring was 3.5±0.1cm, 4.7±0.2cm, 5.0±0.2cm at red sea bream, mullet and red drum. red drum’s lowest tensile stress means its flexibility is the highest. The survey was conducted to confirm result of education that distinguishing red sea bream and its similar fishes by making education manual was conducted. In result, trained people can distinguish by simple appearance and tensile stress test.

부산 지역 대학가 주변의 길거리 음식 위생 상태 모니터링

강채구 부경대학교 산업대학원 2008 국내석사

As a kind of Korean inherent culture, street foods face many hygiene problems, and it is vital to improve the hygiene situation. But until now, hygiene researches about the street foods surrounding us were seldom. In order to confirm the sanitation safety and contamination situation of street foods surrounding of universities in Busan, in this research, hygiene level inspections based on physicochemical analysis and microbiological examination were carried out. the pH of skewered chicken seasoning and mustard sauce are 5.01-5.74 and 3.40-3.54, and also, the highest one and the lowest one in all sauce used by street foods, respectively. The pH of kimbab, flying, and fish paste are 6.00-6.57, 6.04-6.40, and 4.05-4.20, respectively. In all 6 regions inspected, Acid value of 4 regions exceeded the prescribed value, meanwhile, the considerably high peroxide values 2.5-2.7 of skewered chicken seasoning used by all 6 regions nearby universities were observed. Moreover, the relatively low peroxide values 0.2-0.5 of ketchup were observed. And the peroxide values of flying and fish paste are 2.4-2.7 and 1.1-1.3, respectively. Inspections of general bacteria, coliforms and staphylococcus aureus were carried out. Some area’s food materials did not meet the hygiene standards. In all the 6 regions inspected, there were 4 regions whose bacteria quantifies in soy sauce exceeded 10⁴. the bacteria quantity of flying at region F was 7.7×10⁴. The bacteria quantity of kimbab at region A had exceeded the snack food bacteria standard value 10^(6)/g. At the same time, the bacteria quantity of kimbab at the other three regions were all more than 10^(5)/g. In term of sundae, the relatively low bacteria quantity value 2.4×10² was observed at region D, by contrast, the relatively high value 4.9×10³ was observed at region E. In term of fish paste, the bacteria quantity detected at region A was 8.8× 10^(6), and in the water, the quantity with unobvious difference was 10⁴-10^(5). The bacteria inspection results about tools and instruments as follows : For cup, except for region B and D, the bacteria quantifies of the other four regions all exceeded the prescribed value. For folk, the bacteria quantifies at region A, C and E were relatively high, 6.1×10⁴, 6.5×10⁴ and 7.0×10⁴, respectively. For chopsticks, the relatively high bacteria value was inspected at region A, 8.5×10⁴. the coliforms inspection results about foodstuffs as follows : For flying, in all the 6 regions , the coliforms quantifies of 4 regions were more than 10³cfu/g, For kimbab, 4 region’s coliforms quantifies exceeded the proscribed value 10⁴cfu/g. For sundae, the coliforms quantity of region A was 7.5 × 10⁴, which had exceeded the proscribed value, but the other five regions all met the coliforms hygiene standards. For fish paste, except for region A and D, the other four regions all did not conform to the coliforms hygiene standards. For soy sauce, except for region B, almost, the coliforms inspection quantifies at the other five regions were all more than 10⁴ cfu/g. The coliforms inspection results about tools and instruments as follows: For dish, the inspection results at region D and F were negative, but on the other hand, the considerably high coliforms quantity value (7.2×10²cfu/25㎠) was inspected at region C. For cup, again, the relatively high coliforms quantity value (8.5×10²cfu/25㎠)was inspected at region C. For folk, except for region D, the other five regions all did not conform to the coliforms hygiene standards. For chopsticks, the coliforms inspection quantifies at region C and E were 4.5×10⁴cfu/25㎠ and 7×10³cfu/25㎠, respectively, which had all exceeded the prescribed value. Staphylococcus aureus inspection results as follows : For sundae, the inspection quantifies of staphylococcus aureus at region A and F were 8.0× 10¹cfu/g and 2.0×10¹cfu/g, respectively. For kimbab, the inspection quantifies of staphylococcus aureus at region A, C and F were 1.0×10¹cfu/g, 0.5×10¹cfu/g and 0.8×10¹cfu/g, respectively. According to the results above, the hygiene situation of street foods is very worrying, mature regulations along with reasonable countermeasure and effective monitoring are imperative to improve hygiene control of street foods

뼈째썰기회의 원료 판별을 위한 도다리 및 유사어종과의 식품학적 특성비교

강현우 부경대학교 2010 국내석사

The Finespotted flounder sliced raw fish with bones, a representative raw fish in spring, is considered comparatively difficult to breed, which causes small Olive flounder and Stone flounder from China, similar kinds of flounders, to appear on the market for sale under the name of ‘Finespotted flounder’. The reason lies under the considerations that small Olive flounder and Stone flounder from China are relatively lower priced and in higher supply and demand, being difficult to distinguish from Finespotted flounders when sliced with bones. Thus, the purpose of my thesis is to distinguish Finespotted flounders from similar kinds of fish analyzing the lipid content in muscle tissue and SDS-PAGE (Sodium Dodecyl Sullipide - Poly Acrylamide Gel Electrophoresis). Upon comparing the main component of muscle tissue between Finespotted flounders and similar kind of fish, such as small Olive flounder and Stone flounder from China, we found that there are no noticeable differences among them in moisture content, and little, if any noticeable differences, in crude protein and crude ash content (P>0.05). The muscle tissue of Finespotted flounders contains 0.65±0.04% lipid contents whereas that of small Olive flounders contains 2.10± 0.16%, and that of Stone flounders fromn China contains, 1.95±0.10%, Therefore, both of these fish, show higher lipid content than Finespotted flounders (P>0.05). When mineral and heavy metal contents in the muscle tissue among Finespotted flounders and similar kinds of Finespotted flounders (small Olive flounder and Stone flounder from China)were compared, the result was no significant differences(P>0.05). In addition, although these results, including the analysis of fatty acids, can be varied according to such factors as prey or living environment, we can conclude from this result that no significant differences were observed. Thus it is partly concluded that one remaining component in the nutritional comparison, lipid contents in muscle tissue will discern between Finespotted flounders and similar kinds of fish. In comparison with the main component contents in muscle tissue between Finespotted flounders and similar types of fish, there are no significant differences in crude moisture and crude protein content, although noticeable by their sizes(P>0.05). In addition to discerning crude lipid content, the technique of SDS-PAGE was applied to discern between kinds of sliced raw fish with bones on the market. This result confirms that the muscle ‘band’ of sliced raw fish with bones on the market is similar to that of turbots purchased from two commercial raw fish houses around the Ulsan area and five houses around the Busan area. Our analysis shows that in lipid contents, there are significant differences in muscle tissue among Finespotted flounders, small Olive flounders, and Stone flounders. By using the SDS-PAGE technique, different levels of muscle tissue between them can be observed. However, the limitation on accurate distinction occurred, although the SDS-PAGE confirmed the differentiation of muscle among the Stone flounder, Finespotted flounder and small Olive flounder. Finally, this study distinguished the species of fish through the measurement of lipid contents in muscle and SDS-PAGE. After removing muscle tissue from sliced raw fish with bones which were purchased from normal commercial raw fish restaurants, the result of analyzing lipid content of muscle tissue shows that a noticeable difference in lipid contents was observable in the trustworthy range of 95%, forming 11 sub-groups in the following way. Sub-groups from A through D show lipid content of 0.56±0.09% to 1.19±0.02%, which leads to assume that real Finespotted flounders are sliced raw fish with bones. Sub-groups from F through I show lipid content of 1.75±0.07%∼2.23±0.13%, which leads us to assume that small Olive flounder and Stone flounder in China are sliced with bones. Based on these analyses, we have concludee that commercial raw fish restaurants sell small Olive flounder and Stone flounder in China under the name of Finespotted flounder. However, because variety of factors have influence our analyses, such as the individual characteristics of kinds of fish and seasonal varieties, the aim of our analysis to enhance more accurate distinction criterion, although some fish kinds can be discerned with our present technique of lipid content and SDS-PAGE. Through more sophisticated kind of analysis developed by consistent research, we look forward to attaining more accurate techniques for discerning between different kinds of similar raw fish.

시중 유통중인 생고등어와 간고등어의 식품학적 품질 평가

박신영 부경대학교 산업대학원 2009 국내석사

최근 소득증대 및 생활수준 향상은 수산물의 소비를 증가시키고 있으며 수산물의 기능성과 기호성은 이런 수산물 소비촉진에 기여하고 있다. 그 중에서 등푸른 생선인 고등어는 가격, 맛 그리고 기능성 성분에 대한 연구결과들이 알려지면서 그 소비량은 매년 증가하고 있다. 최근 고등어는 생고등어보다는 간고등어로 가공되고 있으며 최근 3년 동안 꾸준한 생산량이 증가하고 있다. 그러나 식염의 과잉섭취가 위암, 고혈압, 신장질환 등의 성인병의 원인이 되면서 저염식으로 바뀌어 저장의 수단보다는 편의성이 부가된 가공식품으로 간고등어는 우리 식탁을 차지하고 있다. 따라서 본 연구에서는 생고등어와 간고등어의 영양성분 비교하였으며, 저장 중 성분변화 및 유통 중인 생고등어와 간고등어를 구입하여 각 성분변화를 살펴보았다. 1. 생고등어와 간고등어의 일반성분은 생고등어가 간고등어에 비하여 수분함량은 높았으나 지방함량은 간고등어가 높았다. 또한 식염농도는 생고등어는 0.5% 이였으나 간고등어는 1.04%로 나타났다. 2. 생고등어와 간고등어의 유리아미노산 함량은 전체 함량은 비슷한 수준이었으며 histidine 함량이 주를 차지하였으며 taurine, glutamate, glycine 등이 다음으로 높은 함량을 나타내었다. 지방산 조성은 생고등어와 간고등어가 큰 차이가 없었다. 3. 생고등어와 간고등어를 4℃ 저장 중 성분변화는 휘발성염기질소 함량은 생고등어는 저장 15일째부터 부패초기에 도달하였으나 간고등어는 10일빼부터 30.03±0.10 ㎎%로 부패 초기점에 도달하였다. 생고등어가 간고등어에 비하여 속도는 떨어지지만 그 함량 변화는 비슷한 수준이었다. 간고등어의 저장 중 유리아미노산 함량은 전체 함량은 저장 중 큰 변화를 나타내지 못하였으나, histidine 함량은 저장 중 서서히 감소하는 것으로 확인되었다. 저장 중 간고등어의 지방산 조성은 큰 차이가 없었다. 4. 생고등어와 간고등어의 4℃ 저장 중 POV와 TBA값은 저장기간에 따라 증가하였다. POV의 경우 생고등어는 저장 초기에 3.89±0.04 meq/kg 저장 20일에는 12.64±1.64 meq/kg인데 간고등어는 저장초기 6.01±0.78 meq/kg 저장 20일째 73.48±0.91meq/kg로 나타나 생고등어가 간고등어의 비하여 저장 기간별로 낮은 함량을 나타내었다. TBA값은 생고등어는 저장 초기에 0.04±0.01 O.D./g×100염장 숙성을 거친 간고등어는 3.17±0.01 O.D./g×100로 저장 초기에도 증가하였다. 5. Biogenic amine 함량은 생고등어는 저장 10일부터 hitamine이 생성되었으며 cadaverine, putrescine은 저장 15일부터 생성되었다. 간고등어는 저장 5일부터 histamine이 생성되어 저장 기간 동안 서서히 증가하였으며, cadaverine, putrescine도 저장 5일부터 생성되어 histamine 보다는 낮은 함량을 나타내었으나 저장 기간 동안 서서히 증가하였다. 6. 대형할인마트와 재래시장에서 판매되고 있는 생고등어와 간고등어를 비교한 결과 염분의 농도는 간고등어가 더 높았으며, VBN도 간고등어가 더 높았는데 제조회사별로 차이가 있었다. POV는 생고등어의 경우 재래시장에서 구입한 것 중에서 높은 것이 있었지만 전체적으로 간고등어가 높았다. TBA도 생고등어보다 간고등어가 더 높게 나타났다. 7. 선도지표인 K값은 생고등어는 5.29~23.56%으로 나타났으나 간고등어는 94.19~97.59%로 매우 높은 값을 나타내었다. 8. ATP 관련물질 함량은 정미성분의 주성분인 IMP가 생고등어는 6.86~19.56 μmol/100g이고 간고등어는 0.25~0.70 μmol/100g로 훨씬 낮게 나왔다. 9. Biogenic amine 함량은 생고등어에서는 나타나지 않았고 선도 변화가 간고등어에서는 두드러지게 나타났다. 10. 따라서 현재 유통 중인 간고등어는 처리 및 숙성 중 선도가 저하되고 유통기간동안 선도 및 지질산화를 더 촉진하여 생고등어에 비하여 품질이 떨어지는 것으로 확인되었다. 이와 같이 가공비 등이 포함되어 비싸게 판매되는 간고등어의 과잉공급을 막고 우수한 품질의 간고등어가 시중에 유통되기 위해서는 제품의 제조일과 유통기한을 정확히 표기하여 소비자들에게 정보를 제공하여 소비자들이 우수한 품질의 제품을 소비하도록 하여야 될 것으로 판단된다. In this research, nutrients of a raw mackerel were compared with those of a salted mackerel, and change of composition of a raw mackerel and a salted mackerel in the course of storage and distribution was investigated. As for proximate composition, a raw mackerel had more moisture contents than a salted mackerel, while a salted mackerel had more crude lipid than a raw mackerel. Salinity of a raw mackerel was 0.5% and that of a salted mackerel was 1.04%. Content of free amino acid in a raw mackerel and in a salted mackerel was about the same. Major ingredients were histidine, taurine, glutamate, glycine in the order of high quantity. There was no significant difference in composition of fatty acid in a raw mackerel and in a salted mackerel. With respect to change of composition in a storage at 4℃, volatile basic nitrogen (VBN) slowly increased more in a raw mackerel than in a salted mackerel. Content of free amino acid in a salted mackerel did now show any remarkable change, but content of histidine decreased slowly. Composition of fatty acid in a salted mackerel did not changed significantly. Content of peroxide value (POV) and thiobarbituric acid value (TBA-value) increased, but a raw mackerel showed lower increase than a salted mackerel by durations of storage. In the care of biogenic amines, histamine was generated in a raw mackerel from the 10th day of storage, and cadaverine and putrescine were generated from the 15th day of storage. In a salted mackerel, histamine was generated from the 5th day of storage, and cadaverine and putrescine were also generated from the 5th day, but quantity of cadaverine and putrescine was lower than that of histamine, but it increased gradually over the storage period. From comparison of raw mackerels and salted mackerels that are being sold at supermarkets and conventional markets, it was found that salted mackerels presented higher density of salinity and VBN while showing difference by manufacturer. Although a raw mackerel purchased at a conventional market showed high POV, in general salted mackerels showed higher POV. In addition, it was observed that salted mackerels had higher TBA-value than raw mackerels. Moreover, K-value, a freshness index, was 5.29~23.56% in raw mackerels, however, it was very high in salted mackerels as 94.19~97.59%. As for ATP related substances, IMP, a main substance of taste compounds was 6.86~19.56 μmol/100g in raw mackerels while 0.25~0.70 μmol/100g in salted mackerels. In addition, biogenic amine was not found in raw mackerels and freshness change was outstanding in salted mackerels. Considering above results, it was concluded that salted mackerels were of lower quality than raw mackerels in terms of freshness and oxidation of fat. To prevent over-supply of salted mackerels, which are expensive because of manufacturing cost, and to make a supply of salted mackerels with high quality in market, exact information of manufacturing and validation date should be informed for customers.