생태와 동태의 품질 비교 및 부산지역 선호도 조사

Abstract

본 연구에서는 생태와 동태에 대한 인식과 선호도 조사 및 관능평가를 실시함으로써 일반적으로 선호하는 생선이 어떤 것인지 알아보고 관능평가를 실시하여 선호하는 생선과 일치하는 지를 조사하였다. 그리고 생태와 동태에서 맛과 관련 있는 핵산관련물질과 신선도 및 일반성분을 조사하여, 소비자의 인식 및 관능평가 결과의 차이를 알아보고자 하였다. 1. 생태와 동태의 인식조사에서 생태의 선호도는 57%로 약간 높게 나왔으나 생태가 더 맛이 있을 거라는 인식에 의한 선택이 62%로 절대적으로 나타났다. 그 외 먹어보니 맛의 차이가 많이 났다는 의견 32%, 일반적으로 그렇게 사용하기 때문이라는 응답은 6%였다. 동태를 선호하는 응답자는 62%가 먹어보았을 때 별 차이가 없었기 때문이라고 응답했다. 그 밖에 일반적으로 그렇게 하기 때문이라는 23%와 저렴하기 때문에 선호하는 경우가 15%였다. 음식점에서는 생태보다 동태를 사용할 것이라는 인식이 67%로 나타났으며 생태국과 동태국의 값은 78%가 2배정도 차이가 난다고 응답했다. 2. 생태와 동태로 맑은 국을 끓여 관능평가를 실시한 결과, 맛이 깊은 생선으로 생태를 답한 사람이 55%였다. 남자 생태선호자 중에 동태가 맛이 깊다고 응답한 자가 27.3%로 나타났다. 감칠맛이 나는 것과 살에 탄력이 있는 정도는 각각 52%로 생태가 약간 높게 나왔다. 동태가 더 감칠맛이 난다는 사람들 중에 남자 생태선호자가 35.7%, 동태가 살이 더 탄력 있다고 한 여자 생태선호자는 39.5%를 나타내었다. 생선살에 대해서는 동태가 67%로 높게 나타났다. 이 중 남자생태선호자의 비율이 41.6%를 차지해서 선호도와 관능검사의 평가가 일치하지 않는 면을 보였다. 3. 생태와 동태의 Ex분 함량은 생태 340.37±6.41mg%, 동태 359.86±2.38mg%로 큰 차이를 보이지 않았으나, 감칠맛의 주성분인 IMP는 동태가 5.4897로 생태 0.017～0.086보다 높았다. VBN은 동태는 12.845±2.084로 나왔고 생태는 1일 17.827±1.548로 시작하여 7일차에 24.687±2.175의 변화를 나타내었다. 마트별로 본 생태의 VBN은 8.820±1.684부터 22.365±2.360로 선도의 차이가 크게 나타났다. 생태와 동태의 파괴강도는 각각 0.52±0.08, 0.66±0.06으로 미흡한 정도의 차이를 보였으나, 압출 drip량은 동태가 7.64±0.40으로 생태 1.39±0.11보다 높았다. 4. 대형마트 5곳에서 구입한 생태와 동태의 ATP함량은 0.068로 모두 같은 값을 나타내었다. ADP는 생태의 경우 0.507～0.643, 동태는0.6425를 나타내어 큰 차이가 없는 것으로 나타났다. 그러나 AMP는 생태 모두 0.017로 나타난 반면, 동태는 0.345로 월등히 높은 수치가 나왔다. 마트별로 본 생태와 동태의 K값을 보면 동태는 9.67%로 횟감으로 사용되어도 될 만큼 신선한 반면, 생태는 90.33%에서 높게는 93.30%로 초기 부패가 시작 되었다고 볼 수 있는 수치가 측정 되었다.

According to 2006 survey of Ministry of maritime affairs and fisheries, the most consumed fish was walleyed pollack, ranking the first, and then squids, mackerels, and scabbard fish in the order. Especially, the food made with unfrozen walleyed pollack which has is not frozen, unlike a frozen pollack, gets popularity. However most of the unfrozen walleyed pollack which is generally circulated comes from the sea around northern island in Japan so it takes about four or five days from the first day to display in large marts through the procedure of import shipment. And when we make a food with it in our house or in restaurant, it has already passed about seven days from the day of catching so its freshness is much lessened. While the frozen pollack is capable of being long conservation as it was treated quick-freezing as soon as its being captured. But consumers think that the unfrozen walleyed pollack circulated with refrigerated status is more delicious and expensive as it looks fresh. In this study, I estimated that the unfrozen walleyed pollack is being changed in its freshness and taste during the circulation period so I examined people's awareness of unfrozen and frozen walleyed pollack with survey and tried to compare each other and analyse them. The survey of this study had limit to the area of Busan and conducted 180 questionnaires using the method of direct writing with the subjects of company workers, home makers, and students. And for the unfrozen and frozen walleyed pollack to be used in sensory evaluation of the survey, I purchased them in a large mart and made a clear soup without additives like pepper powder for the subjects to get the most original taste. I investigated about the awareness of the unfrozen and frozen walleyed pollack and their preference through sensory evaluation. And then I compared and analysed the difference through scientific experiment. As a result of survey, I could see that there were more people who preferred unfrozen walleyed pollack showing 62% than those of frozen one showing 38%. However majority answered that they thought the unfrozen one would taste better so I could see that consumers had expectancy about the unfrozen one. Comparing it, there was 62% of the respondents who said that they preferred relatively cheep frozen one because they could not feel much difference when they ate both of them. With these results, I thought there needed objective data to verify the difference between them so I implemented the following experiment. First, I made the subjects taste both of them in the clear soup without name label and respond to the questions what is better in deep taste, savory taste, and resilience with a hand recording. The result showed that there was not any difference between them. But there were more response that they felt the frozen one was better in taste. There was not much difference between them in the experiment of breaking strength to see the firm of fleshiness. And the frozen one had more nucleic acid related material, ATP related compound which has influence on the effect of improving taste, and extrusion drip. The freshness of the frozen one was overwhelming higher than that of the unfrozen one. These results will support the response of those who said that the frozen one was not worse than the unfrozen one within the majority of frozen one-favorers. And also they will have influence on the awareness of consumers who prefer unfrozen one with expectancy and the price. Koreans enjoy various kinds of walleyed pollack foods. Among them the unfrozen one, which is frequently used in haejang-guk, is twice in the price than the frozen one. The difference may be resulted from the preference of consumers. I got to take this study to examine how much difference they have in the taste and the compound as I saw the different price of them in markets. I expect that the bias toward the unfrozen and frozen walleyed pollack will be eliminated on the base of the results and awareness of them will be improved. For them, I consider that there will need promotion and monitering by mass media.