찐어묵 섭취에 의한 대사증후군

Abstract

Fish cake is a product that is prepared by steaming, baking, or boiling a mixture of the surimi leaching of salt-soluble protein mixed with various ingredients. Depending on the processing process, it is classified into steamed fish cake, baked fish cake, or fried fish cake. Among these categories, fried fish cake occupies a majority of fish cake products. The fried fish cakes is known to extend the shelf-life than that of the other types of fish cake because it has been sterilized by frying process. However, due to some problems such as lipid oxidation, steamed fish cake and baked fish cake have become more preferred. The present study was conducted to evaluate a potential of supplied steamed fish cake in preventing or reducing metabolic syndrome and related disorders. In the beginning of this study, it was analyzed the proximate composition of steamed fish cake, which is known to have the highest content of fish protein, to investigate the effects of steamed fish cake on metabolic syndrome patients. The proximate composition of steamed fish cake was 40.858 % of moisture, 11.368 % of crude protein, 0.091% of crude fat and 1.756% crude ash. The analysis of free amino acid content revealed that the major free amino acids were glutamic acid, glycine and taurine in the steamed fish cake. Total fatty acid content was 53.32%, particularly, the content of saturated fatty acid was 54.4676%, of monounsaturated fatty acid was 20.8556% and of polyunsaturated fatty acid was 24.6766%. Hexadecanoic acid (C16:0), oleic acid methyl ester (C18:1n9c) and docosahexaenoic acid (C22:6n3) were the major components, which accounts for 28.63%, 12.50% and 12.18% of total fatty acid content, respectively. Furthermore, this study also examined the health promotion effect of steamed fish cake with fish protein as the main ingredient. The experimental group consisted of patients with metabolic syndrome. An amount of 40 g of steamed fish cake per each meal was given to the daily diet for 3 weeks and physiological effects were then analyzed. Decreasing fasting plasma glucose (FPG), total cholesterol and LDL-cholesterol were obtained among the experimental group. Additionally, oxidative stress and chronic inflammation decrease, muscle growth and insulin resistance improvement, and total weight without fat increase were observed. The study has showed that intake of steamed fish cake could enhance anabolic activity, muscle mass and essential amino acid intake, thus improving insulin resistance possibly preventing metabolic syndrome. Thus, the obtained results suggest that steamed fish cake supplied in daily diet will helpful in preventing or reducing metabolic syndrome and related disorders.