반 건조 민어(Miichthys miiuy)를 이용한 고추장제품 개발 및 영양성분 분석 (Development and Nutritional Analysis of Gochujang Products Using Salted Semi-Dried Croaker (Miichthys miiuy))

서지정보

· 발행기관 : 한국지역사회생활과학회
· 수록지 정보 : 한국지역사회생활과학회지 / 33권 / 2호 / 251 ~ 261페이지
· 저자명 : 신태선, 강추경, 정복미

초록

This study was conducted to analyze the nutritional components of Gochujang products containing semi-dried croaker (Miichthys miiuy) and various other ingredients. Three Gochujang products, croaker traditional gochujang (CTG), croaker nut gochujang (CNG) and croaker green tea gochujang (CGG) were analyzed with respect to their proximate compositions, cholesterol, organic acids, free sugar, minerals, fatty acids and free amino acids. The moisture content of the three gochujang products were in the range of 45.0~47.1%, crude protein content ranged from 15.7~17.7%, crude lipid content, 5.4~7.1%, and ash content, 2.9~4.0%. The cholesterol content of the products ranged from 51.5~53.5%. The major organic acid found was citrate and CTG was observed to be the product with the highest total organic acids. The total sugar content in the products was in the order of CTG>CNG>CGG. Among the minerals, the calcium (Ca) content was the highest and its content in the products was in the order of CGG>CNG>CTG. The potassium (K), magnesium (Mg), manganese (Mn), and iron (Fe) contents were in the order of CNG>CGG>CTG and the copper (Cu) and zinc (Zn) contents were the highest in CNG. The sodium (Na) content was the highest in CTG, and the lowest in CNG and the total mineral content of the three products were in the order of CGG>CNG>CTG.
Linoleic acid accounted for the highest fatty acid content followed by oleic acid. Myristic acid and palmitic acid were higher in CGG, oleic acid and linoleic acid in CNG, and eicosapentaenoic acid (EPA) in CGG and CTG. Levels of docosahexaenoic acid (DHA) were also high in the 3 gochujang products in the order of CGG>CTG>CNG. Glutamic acid was the most abundant amino acid in all the products, followed by proline.
The total amino acid content in the products was in the order of CTG> CNG> CGG.
In this study, various gochujang side dishes were developed using semi-dried croaker, and it was observed that the nutritional content of the products containing green tea and nuts was generally higher than that of the traditional red pepper paste products.

영어초록

This study was conducted to analyze the nutritional components of Gochujang products containing semi-dried croaker (Miichthys miiuy) and various other ingredients. Three Gochujang products, croaker traditional gochujang (CTG), croaker nut gochujang (CNG) and croaker green tea gochujang (CGG) were analyzed with respect to their proximate compositions, cholesterol, organic acids, free sugar, minerals, fatty acids and free amino acids. The moisture content of the three gochujang products were in the range of 45.0~47.1%, crude protein content ranged from 15.7~17.7%, crude lipid content, 5.4~7.1%, and ash content, 2.9~4.0%. The cholesterol content of the products ranged from 51.5~53.5%. The major organic acid found was citrate and CTG was observed to be the product with the highest total organic acids. The total sugar content in the products was in the order of CTG>CNG>CGG. Among the minerals, the calcium (Ca) content was the highest and its content in the products was in the order of CGG>CNG>CTG. The potassium (K), magnesium (Mg), manganese (Mn), and iron (Fe) contents were in the order of CNG>CGG>CTG and the copper (Cu) and zinc (Zn) contents were the highest in CNG. The sodium (Na) content was the highest in CTG, and the lowest in CNG and the total mineral content of the three products were in the order of CGG>CNG>CTG.
Linoleic acid accounted for the highest fatty acid content followed by oleic acid. Myristic acid and palmitic acid were higher in CGG, oleic acid and linoleic acid in CNG, and eicosapentaenoic acid (EPA) in CGG and CTG. Levels of docosahexaenoic acid (DHA) were also high in the 3 gochujang products in the order of CGG>CTG>CNG. Glutamic acid was the most abundant amino acid in all the products, followed by proline.
The total amino acid content in the products was in the order of CTG> CNG> CGG.
In this study, various gochujang side dishes were developed using semi-dried croaker, and it was observed that the nutritional content of the products containing green tea and nuts was generally higher than that of the traditional red pepper paste products.

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