시판 고등어의 지방산 조성 및 무기질 함량

박수자,김근영,임성빈,박민정,김복순,유양자,정윤화,Park, Soo-Ja,Kim, Keun-Young,Yim, Seoung-Been,Park, Min-Jeong,Kim, Bog-Soon,Yu, Yang-Ja,Jeong, Yoon-Hwa 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.6

We investigated the general composition, fatty acid composition and mineral content of ten kinds of marketed(3 domestic and 7 imported) mackerels. The moisture contents of domestic mackerels ranged from $62.9{\sim}67.8%$, and those of imported mackerels ranged from $61.1{\sim}74.7%$. Ash content was less than 2% in all mackerels. Crude protein content was greatest in Oman mackerel(24.1%) and lowest in UK mackerel(19.7%). Lipids contents ranged from 1.4%(Chile mackerel) to 19.7% (UK mackerel); mackerels with high lipid content tend to have low moisture content. Saturated fatty acids ranged from 18.2% to 31.1% of the total fatty acids content. The mackerel imported from Chile(26.8%) contained the least monoenes, while UK mackerel monoene content(48.7%) was highest. Polyenes were lowest in Tong-yeong mackerel(30.9%) and highest in Chile mackerel(50.0%). DHA content was highest in Chile mackerel(36.4%) and lowest in USA mackerel(14.6%). The mineral content of mackerels were in increasing order; K, Na, Mg, Ca, Fe, Zn and P. The K, Na, Mg and Ca content ranged from $261{\sim}420$, $261{\sim}420$, $37{\sim}176$, $34{\sim}49$ and $5{\sim}22mg/100g$, respectively.

고등어 및 망치고등어육의 부위별 생화학적 특성 비교

배진한,임선영,윤성호 한국수산과학회 2010 한국수산과학회지 Vol.43 No.1

Chub and blue mackerels are popular fish resources in Korea, but little is known about each biochemical characters of different anatomical regions. To investigate biochemical characters of chub and blue mackerels, three ordinary muscle regions were identified by their fin position; namely anterior, median, posterior. In addition, red muscle, as a dark muscle, was obtained from beneath the lateral line to compare with ordinary muscles. Proximate and lipid-class compositions did not show any discernible trends in the different anatomical ordinary muscles from mackerel of the same kind, while significant differences between ordinary and red muscles in the same mackerel, or between chub and blue mackerels, were observed. Red muscles from both mackerels had higher levels in lipids with higher neutral lipid class compared with ordinary muscles. The major difference between chub and blue mackerels was the levels of lipids and neural lipid class, indicating that all muscles from chub mackerel showed higher levels of neural lipids compared with those of blue mackerel (P<0.05). Fatty acid compositions showed that the percentage of polyunsaturated fatty acids (PUFA), especially docosahexaenoic acid (DHA, 22:6n-3), in median and posterior was higher compared with anterior muscle from both mackerels. When compared with chub mackerel, blue mackerel showed higher percentage of DHA in all muscle regions. In amino acid analysis, taurine concentration was much higher in the red muscle than in the ordinary muscles. But levels of histamine, glutamic acid, leucine and lysine were higher in the ordinary muscles. Our results indicated that chub mackerel contained more lipids than blue mackerel and that red muscle had higher levels of neural lipid and taurine compared to ordinary muscles.

Heavy Metal Contents and Chemical Compositions of Atlantic (Scomber scombrus), Blue (Scomber australasicus), and Chub (Scomber japonicus) Mackerel Muscles

배진한,윤성호,임선영 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.3

The heavy metal contents and chemical compositions among mackerel species were investigated. Atlantic and chub mackerel had higher mercury, but lower lead than blue mackerel. Chub mackerel had the highest crude fat (18.62%) and the lowest moisture (58.29%),whereas blue mackerel had the highest moisture (70.10%)and the lowest crude fat (2.89%). Atlantic and blue mackerel had total saturated fatty acids (SFA)>polyunsaturated fatty acids (PUFA)>monounsaturated fatty acids (MUFA), whereas chub mackerel had PUFA>SFA>MUFA. The main SFA of the 3 mackerels were 16:0 and the main PUFAs were 22:6n-3 and 20:5n-3. The total amino acid contents in Atlantic, blue, and chub mackerel were 190.63, 169.49,and 172.97 mg/g, respectively. The major amino acids of the 3 mackerels were glutamic acid, aspartic acid, lysine,and leucine.

시판 간고등어의 식품학적 품질 특성

윤민석,김형준,박권현,박준용,이정석,전유진,손희진,허민수,김진수 한국수산과학회 2009 한국수산과학회지 Vol.42 No.2

This study was conducted to obtain basic data for developing a special salted mackerel. For this purpose, food quality characterization data on 11 kinds of salted commercial mackerels were gathered. Korean Industrial Standards (KSH 6029) stipulate that a salted mackerel should be less than 1.0×106CFU/g in viable cells, negative for Escherichia coli, less than 50mg% for volatile basic nitrogen (VBN) and less than 3% for salinity. Only one sample (code 10) among the 11 kinds of commercial salted mackerels is believed to posses acceptable limits according to KSH 6029. The others except code 2 and 4 showed less than 50mg/kg in histamine content, a safe range for allergies. The peroxide values of 4, 5, 7, 10 and 11 in sample code were lower than 22meq/kg, which were low compared to the other salted mackerels. The major fatty acids of all salted mackerels were 16:0 (13.2-22.1%), 18:1n-9 (11.7-23.1%), and 22:6n-3 (13.5-20.4%). The Hunter color values ranged from 31.1 to 51.0 (average 37.9) for lightness, from 0.6 to 8.1 (average 3.3) for redness, from -2.9 to 9.3 (average 5.8) for yellowness, and from 46.8 to 65.8 (average 59.5) for color difference. From these results, it was concluded that the code 10 is superior than the other salted mackerels. Thus, a new salted mackerel product should be superior or similar to the food quality characteristics of this sample.

직화구이와 급랭가공법을 이용한 고등어 제품의 성분 분석 및 관능적 특성 검토

임호정(Ho-Jeong Lim),김미소(Mi So Kim),유학수(Hak Soo Yoo),김재겸(Jae-Kyeom Kim),신의철(Eui-Cheol Shin) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.3

본 연구는 구이와 급랭 방식을 적용한 냉장 유통 고등어와 일반적인 냉동 유통 고등어의 성분 비교 및 관능적 특성을 비교해 보았다. 가공 과정에서의 영양성분 함량의 변화를 확인할 수 있었고, 이로 인한 향기성분을 포함한 관능적 특성에서도 분명한 차이가 있음을 발견하였다. 구이 과정이라는 고온 열처리 공정이 있었지만 급랭 방식을 통해 식품의 신선도 유지 기간을 연장하는 효과를 얻었고, 고등어 제품의 색도 역시 유지함으로써 소비자들의 선호도를 높이는 결과를 얻을 수 있었다. 본 연구를 통해 구이 과정에서의 주요인자인 구이 온도, 구이 시간 및 구이 과정에서 발생하는 열의 전달 방법에 관한 세부적인 연구가 진행되어 고등어 제품이 가지는 우수한 영양적 관능적 특성을 유지한 제품이 소비자들에게 전달되기를 기대한다. Nutritional compositions, volatile compounds, and sensory attributes of grilled and fast-chilled mackerel (Scomber japonicus) were analyzed in order to examine its practical utilization as a food resource compared to commercial frozen mackerel. In the proximate analysis, lipid contents were 27.3±2.7% in grilled and fast-chilled mackerel. Palmitic acid was the most predominant fatty acid (20.68% and 18.88%), and the percentages of polyunsaturated fatty acid were higher than 40% in both. No benzopyrene was found in the grilled mackerel, and even grilling was employed at 260°C. For chemical stabilities, para-anisidine value (8.56 vs. 9.26) and acid value (2.96 vs. 3.35) in grilled mackerel were improved compared to those of commercial mackerel. Moreover, color index of grilled mackerel, a physiological property, showed greater lightness than commercial mackerel. Lastly, analysis of volatile compounds by gas chromatographic analysis and sensory tests by trained panels demonstrated higher potential for grilled mackerel as a highly marketable product compared to commercial mackerel. Taken altogether, the above results provide important preliminary results for utilization of grilled and fast-chilled mackerel as a quality food.

Economic benefits and management implications of reducing the harvest of juvenile mackerel in Korea

( Jungsam Lee ),( Dae-young Kim ),( Young-il Seo ),( Do-hoon Kim ) 한국어업기술학회 2016 수산해양기술연구 Vol.52 No.4

It is essential to provide good environment for juvenile fish to grow and spawn in order to keep reproduction mechanism of fisheries resources. However, harvesting juvenile fish deprives adult fish of the opportunity to reproduce, thereby changing self-regulating renewable resources into non-renewable ones and preventing sustainable harvesting as well as reducing fishers` income. We reviewed the catch status of Korea on juvenile mackerel and analyzed how reducing the catch ratio of juvenile mackerel may affect the spawning stock and Korean fishermen`s revenue. In addition, we analyzed the problem of caching juvenile mackerel in Korean fisheries and current efforts to protect and reduce the catch ratio of juvenile mackerel in Korea. Furthermore, we suggested future efforts to protect juvenile mackerel. The result of the study showed that reducing the catch ratio of juvenile mackerel from 44.4% to 30.0% would increase fishers` revenue by 60.6 billion KRW. We suggest the changing of purse seine fishery`s catching methods from night operation to day operation, relocation of fishing vessels to move to other fishing grounds when fishing vessels meet high density of juvenile mackerel, and consumers` clever choice of consuming adult mackerel in order to accelerate the move toward protecting juvenile mackerel in Korea.

저온 진공 건조기를 이용하여 건조된 고등어의 투여가 마우스 혈청과 조직의 지질 및 지방산 조성에 미치는 영향

최형주,김창복,김경근,임선영,Choi, Hyung-Ju,Kim, Chang-Bok,Kim, Kyung-Kun,Lim, Sun-Young 한국해양바이오학회 2006 한국해양바이오학회지 Vol.1 No.3

본 연구에서는 기존의 열풍건조기계의 단점을 보완하고 높은 온도에 의한 영양소 손실을 막기 위하여 저온 진공 건조기를 도입하여 고등어를 건조 시킨 후 마우스에 섭취시켜 고등어에 의한 혈청, 심장, 신장 및 지방조직에서의 지방산 조성 변화와 지질대사 개선효과를 알아보고자 하였다. 고등어군의 혈청, 심장 및 신장 균질물에서 중성지질, 총 콜레스테롤 및 LDL-콜레스테롤의 함량이 대조군(control)보다 낮은 경향이었으며 HDL-콜레스테롤 함량의 경우 고등어군의 혈청과 심장 균질물에서 대조군(control)보다 높은 경향을 나타내었다. 혈청 지방산 조성의 경우, 고등어군의 총 n-6 지방산 함량은 대조군(control)보다 감소한 반면 총 n-3 지방산의 함량은 고등어군에서 대조군(control)보다 증가하였다. N-3 계열 지방산 중에서 특히 22:6n-3의 함량은 대조군(control)에 비해 185% 증가하였다(p<0.05). 심장의 지방산 조성의 경우, 고등어군의 총 monounsaturated 지방산의 함량에서는 대조군(control)에 비해 유의적으로 감소하였다(p<0.05). 총 n-6 지방산은 유의적 차이는 없었으나, 총 n-3 지방산은 대조군(control)에 비해 증가하였고 그 중에서 22:5n-3와 22:6n-3의 함량은 고등어군에서 대조군(control)보다 증가하였다(p<0.05). 신장의 지방산 조성의 경우, 총 지방산 함량은 고등어군에서 대조군(control)보다 감소하였고 총 n-3 지방산의 함량은 대조군(control)에 비해 고등어군에서 증가하였으며 그 중에서 22:6n-3의 함량은 105%로 증가하였다(p<0.05). 지방조직의 지방산 조성의 경우, 총 monounsaturated 지방산의 함량은 고등어군에서 대조군(control)보다 증가하였고 고등어군의 총 n-6 지방산의 함량은 대조군(control)보다 감소하였으나(p<0.05), 총 n-3 지방산들 중 DHA 함량은 고등어군에서 매우 높은 수치를 나타내었다. 이상의 결과로부터 n-3 지방산을 많이 함유한 건조 고등어 식이는 혈청, 심장 및 신장의 n-3 지방산의 함량을 증가시켰으며 이렇게 증가된 n-3 지방산은 각 조직의 중성지질, 총콜레스테롤 및 LDL-콜레스테롤 농도의 감소와 HDL-콜레스테롤 농도의 증가 경향과 밀접한 관련이 있는 것으로 여겨지며 향후 n-3 지방산의 급원으로 건조 고등어의 활용도가 기대된다. This study was designed to investigate the possibility of the use of dried mackerel, which is enriched with docosahexaenoic (22:6n-3, DHA) and eicosapentaenoic (20:5n-3, EPA) acids, as a means of increasing the intake of these n-3 polyunsaturated fatty acids, and to investigate the effect of the consumption of mackerel on tissue triglyceride, cholesterol contents and fatty acid compositions. Twenty male mice were fed on 5% palm oil (control group) and 5% dried mackerel (mackerel group) diets for four weeks. Total triglyceride, cholesterol and LDL-cholesterol levels tended to decrease in serum, heart and kidney of the mackerel group compared to the control group, while HDL-cholesterol levels were increased with the intake of mackerel. In fatty acid compositions of serum and heart, the mackerel group showed increased percentages of n-3 fatty acids, especially DHA and EPA, and decreased percentages of arachidonic (20:4n-6, AA) and docosapentaenoic (22:5n-6, DPAn-6) acids compared to the control group (p<0.05). There was a similar tendency in kidney and adipose tissue but AA levels were not significantly different between the control and mackerel groups. These results indicate that intake of dried mackerel as the n-3 vehicle for increasing tissue n-3 fatty acids may be associated with improvement in lipid metabolism.

Aqueous Chlorine Dioxide Treatment Decreases Microbial Contamination and Preserves Sensory Properties of Mackerel During Storage

송경빈,Yun-Jung Kim,Sa-Uk Nam,Hyeon-Seok Chae,Seoung-Gyu Lee 한국식품영양과학회 2007 Preventive Nutrition and Food Science Vol.12 No.3

Effect of aqueous chlorine dioxide (ClO2) treatment on quality change of mackerel during storage was examined. Mackerel treated with 0, 5, 10, and 50 ppm of ClO2 solution, respectively was stored at 4oC. ClO2 treatment decreased populations of aerobic bacteria in mackerel during storage. The number of total aerobic bacteria of mackerel treated with 50 ppm ClO2 increased from 2.45 to 3.44 log CFU/g after 9 days of storage, while that of the control increased from 3.47 to 4.72 log CFU/g. The pH values of mackerel increased during storage, with no significant changes among treatments. Volatile basic nitrogen values of mackerel were decreased by ClO2 treatment. Quality of mackerel treated with ClO2 was better than that of the control during storage based on sensory evaluation. These results indicate that aqueous ClO2 treatment could be useful for improving the microbial safety and qualities of mackerel.

Economic benefits and management implications of reducing the harvest of juvenile mackerel in Korea

LEE, Jungsam,KIM, Dae-Young,SEO, Young-Il,KIM, Do-Hoon The Korean Society of Fisheries and Ocean Technolo 2016 수산해양기술연구 Vol.52 No.4

It is essential to provide good environment for juvenile fish to grow and spawn in order to keep reproduction mechanism of fisheries resources. However, harvesting juvenile fish deprives adult fish of the opportunity to reproduce, thereby changing self-regulating renewable resources into non-renewable ones and preventing sustainable harvesting as well as reducing fishers' income. We reviewed the catch status of Korea on juvenile mackerel and analyzed how reducing the catch ratio of juvenile mackerel may affect the spawning stock and Korean fishermen's revenue. In addition, we analyzed the problem of caching juvenile mackerel in Korean fisheries and current efforts to protect and reduce the catch ratio of juvenile mackerel in Korea. Furthermore, we suggested future efforts to protect juvenile mackerel. The result of the study showed that reducing the catch ratio of juvenile mackerel from 44.4% to 30.0% would increase fishers' revenue by 60.6 billion KRW. We suggest the changing of purse seine fishery's catching methods from night operation to day operation, relocation of fishing vessels to move to other fishing grounds when fishing vessels meet high density of juvenile mackerel, and consumers' clever choice of consuming adult mackerel in order to accelerate the move toward protecting juvenile mackerel in Korea.

Economic benefits and management implications of reducing the harvest of juvenile mackerel in Korea

이정삼,김대영,서영일,김도훈 한국수산해양기술학회 2016 수산해양기술연구 Vol.52 No.4

It is essential to provide good environment for juvenile fish to grow and spawn in order to keep reproduction mechanism of fisheries resources. However, harvesting juvenile fish deprives adult fish of the opportunity to reproduce, thereby changing self-regulating renewable resources into non-renewable ones and preventing sustainable harvesting as well as reducing fishers’ income. We reviewed the catch status of Korea on juvenile mackerel and analyzed how reducing the catch ratio of juvenile mackerel may affect the spawning stock and Korean fishermen's revenue. In addition, we analyzed the problem of caching juvenile mackerel in Korean fisheries and current efforts to protect and reduce the catch ratio of juvenile mackerel in Korea. Furthermore, we suggested future efforts to protect juvenile mackerel. The result of the study showed that reducing the catch ratio of juvenile mackerel from 44.4% to 30.0% would increase fishers’ revenue by 60.6 billion KRW. We suggest the changing of purse seine fishery’s catching methods from night operation to day operation, relocation of fishing vessels to move to other fishing grounds when fishing vessels meet high density of juvenile mackerel, and consumers’ clever choice of consuming adult mackerel in order to accelerate the move toward protecting juvenile mackerel in Korea.