수산 부산물로부터 인지질 추출과 유화 안정성 평가

Abstract

Consumption of aquatic products has been continuously increased and also their by-products produce environmental problems due to easy decomposition and rapid decay. In addition, a large amount of by-products is generated because there are many non-edible parts in the aquatic products such as fish bone, fins, internal organs, shellfish and shells of crustaceans. In order to improve the utilization of these by-products, nutrition-al value and emulsification property of fish by-products including fish eggs were inves-tigated. General composition of carbohydrate, crude protein, lipid, ash and moisture were measured and the ratio of polar lipids, glycolipids, phospholipids, amino acids, minerals (calcium, phosphorus, selenium), contents of vitamins (A, C, E) and fatty acid and phospholipid contents were measured as minor components. Crude protein contents of the aquatic samples ranged 53% to 77%, showing high nutritional values. The ranges of crude fat content for high six samples 15 to 55% showing high lipid and phospholip-id contents. Based on the results obtained from the analyses of these components, the other objective of this study is to investigate whether the by-products of high phospho-lipids contents can be used as a natural emulsifier. The formation and stability of emul-sion was determined in order to confirm the use as a natural emulsifier depending on the content and composition of phospholipids by using the lipid extracted from the ma-rine by-products. In the case of emulsion stability, the degree of retention at the emul-sion form with time was measured and compared. It is intended to use as the natural emulsifier of the mircoemulsion by using the phospholipids extracted from the marine by-product.