효소반응과 초임계 유체 추출을 활용한 비린취 제거 및 추출 후 영양성분의 변화

Abstract

Since marine products, seaweeds, anchovy, and fish have their own stinky odor, people sometimes hesitate to eat them. Stinky odors are related to anchovy odor, microbial spoilage odor, and oxidized odor. The chemical compounds associated with stinky odor are mostly aldehydes, ketones and alcohols derived from the unsaturated fatty acids in anchovy. During storage the anchovy deteriorate through autolytic and microbial reactions. In this research, the supercritical extraction process with lipase treatment has been adopted to remove stinky odor of anchvy. With the change of temperature, pressure, and changes of nutrient compositions the odorous compound were detected with GC/MS. When the supercritical extraction process without lipase was applied to the odoriferous sample, aldehyde concentration was decreased with the increase of temperature and pressure. The optimal temperature, pressure and rate ratio were 80 oC, 120 bar, and 1:1, respectively. With lipase treatment, the optimal temperature was decreased to 60 oC, pressure was 120 bar, and rate ratio was 1:2. Without lipase treatment, fatty acid concentration was decreased to 80 ℃, 80 bar, 1:2. With lipase treatment, the optimal conditions were 50 ℃, 100 bar, 1:2. Therefore, the result indicates that the condition without the lipase treatment is better than with lipase treatment for the removal of anchovy stinky odors.