어육 단백질소화율에 미치는 잎채소의 영향

Abstract

The effect of freeze dried leafy vegetables(dietary fiber source) on the protein digestibility of fish meat(bastard halibut and bluefin tuna) was studied on the regard of eating style(having vegetables after fish taking, fish and vegetables simultaneously taken, and eating fish after vegetables taking). The leafy vegetables used in this experiment was Korean romaine lettuce, perilla leaf and fermented Korean cabbage. The total dietary fiber(TDF) content was in the range from 33.55%(Korean romaine lettuce) to 18.48%(fermented Korean cabbage) in 100g of solid. When the freeze dried fish meat and leafy vegetables powder were reacted at 37℃ for two hours, the protein digestibility was decreased to 0.30%(bastard halibut, Korean romaine lettuce first)～8.73%(bastard halibut-Korean romaine lettuce simultaneously taken). And when taking fish meat with perilla leaf, the protein digestibility was drop to 0.05%(taken bluefin tuna meat with perilla leaf at same time)～6.56%(taken perilla leaf prior to halibut meat). In case of fermented Korean cabbage, the 0.21% lower protein digestibility was showed in taking bluefin tuna meat prior to fermented cabbage. When bastard halibut was taken after fermented cabbage, 13.27% of digestibility was decreased. The trypsin indigestible substrate(TIS) content was increased as decreasing protein digestibility. 113.24(mg/g solid) of TIS was formed when reacted bastard halibut meat with perilla leaf, and 158.16(mg/g solid) in bluefin tuna(red muscle) with fermented Korean cabbage. The smaller free amino acid was released from the reacted fermented cabbage with fish meat when compared with Korean romaine lettuce and perilla leaf with fish meat. From the results of above, the more quantity of leafy vegetables resulted the lower protein digestibility when eating fish after taking vegetables. But when fish was taken prior to vegetables, there was low impact on protein digestibility even though leafy vegetables were eaten more. Therefore, eating manner such as taking vegetables before raw fish could has a possibility to prevent adult diseases such as obesity, high cholesterol, sclerosis of the arteries, high blood pressure, and diabetes.