시판 과메기의 지방산 조성, 아미노산 및 무기질 함량

Abstract

This study was conducted to characterize the nutrion of commercial Kwamegi, a Korean traditional food made from semi-dried Pacific saury, Cololabis saira. The ratios of saturated and monoenoic fatty acids to polyenoic fatty acids in commercial Kwamegi ranged from 0.52–0.75 and 1.01–1.53, respectively. The major fatty acids in commercial Kwamegi were 16:0 (9.1–14.2%), 20:1n-9 (8.6–16.1%), 22:1n-9 (15.7–22.1%), and 22:6n-3 (11.0–18.0%). The total amino acid content of commercial Kwamegi ranged from 27.10–33.19 g/100 g. The major amino acids in commercial Kwamegi were aspartic acid (11.8–13.0%), glutamic acid (14.3–16.0%), leucine (7.8–8.5%), and lysine (7.5–9.0%), which accounted for more than 41% of the total amino acid content. The mineral content of commercial Kwamegi ranged from 0.7–4.3 mg/100 g for zinc, 279.6–466.3 mg/100 g for potassium, 41.7–128.3 mg/100 g for calcium, 38.8–77.8 mg/100 g for magnesium, and 224.3–348.4 mg/100 g for phosphorus. These results suggest that commercial Kwamegi is a superior food in terms of nutrition and health.