양식산 활어의 원산지별 식품학적 품질 및 안전성 평가

Abstract

This study attempted to distribute to promote consumption of cultured live fish and improve the national health, as securing sitological superiority and safety of domestic cultured live fish, through evaluating sitological quality of imported and domestic live fish, hygienic safety of imported and cultured live fish. As the result of comparing and surveying general components of domestic cultured live fish which are same as Chinese sea bass, fat greenling, Japanese red sea bream, rock bream, hag fish that are imported live fish for sliced raw fish circulated in Korea. It showed the biggest change in moisture and fat content. But, even though there’s change in moisture and fat content by season, its difference between domestic and imported fish was insignificant. There was a significant difference in Na content between imported and domestic fish, but little difference in Ca, K, Mg, Fe, Cu, Zn content. The composition of fatty acid of total crude fat extracted from sliced raw fish-only live fish showed a little difference by fish, but the composition rate of EPA(20:5), DHA(22:6) was highest in polyenoic acid. The major component of saturated fatty acid was palmitic acid(16:0) and the composition rate of monoenoic acid with the main ingredient of palmitoleic acid(16:1) and oleic acid18:1) showed a little difference by parts and time. Major fatty acid composition showed similarity by order of 16:0, 22:6, 18:1, 20:5, and 16:1. Domestic fat greenling contained more than 2 times of polyenoic acid than imported one in winter, while Japanese hagfish showed a tendency to have more than 4 times than domestic one in spring. In regard to the foregoing imported and domestic live fish for sliced raw fish, the most samples analyzed from surveying amino acid composition of imported and domestic live fish for sliced raw fish by season, had a high percentage of aspartic acid, glutamic acid, leucine, and lysine, and low content of cystine, histidine, methionine, tyrosine, and phenylalanine. The content of amino acid composition was almost similar. The ratio of essential amino acid content was similar by about 39% amid whole amino acids, in muscle of both imported and domestic live fish. The content of sulfur-containing amino acid and aromatic amino acid showed difference between imported fish and domestic ones by fish, but the composition rate of the latter was a little higher than the former. The free amino acid of imported and domestic live fish had a high percentage of taurine against the total free amino acid for the majority of fish, while hag fish showed a tendency to have the highest percentage of proline, and other free amino acid showed little difference. The result from analyzing ATP-related compound showed difference in total content by fish, seasons, imported and domestic products, and IMP content that had largest influence upon the savory taste of sliced raw fish, was higher in the domestic fish than imported ones. The flesh solidness that affects taste of sliced raw fish is a little bit better in domestic fish than imported ones, and domestic live fish with harder flesh contained less fat than imported ones. Although the AEC value that is a standard of measuring freshness of imported and domestic fish indicated above 0.85, which was good result, some of imported fish showed low value, which meant that the stress during fishery and circulation dropped the quality of live fish in comparison with domestic ones. In regard to five kinds of imported live fish and domestic cultured ones, as the result of surveying existence of parasite(Anisakis spp.) by season, amid cultured live fish only fat greenling showed parasites, while imported live fish had parasitic insects inside stomach and the internals. But, in part of muscle used for sliced raw fish, it was not detected, which secured hygienic safety for sliced raw fish. As the result of researching the residue of antibiotic substances of four kinds of tetracycline, five kinds of floroquinolon, and oxolinic acid, by season, for five sorts of imported and cultured live fish of which sitological quality was assessed, amid imported live fish, red sea bream contained tetracycline antibiotics, of which content was on safe level, far from 0.2mg/kg (Food Code, 2004), OTC permissible level for Korean fish. And, imported live fish and domestic ones showed micro of floroquinolon antibiotics. Korea has not set a permissible level of floroquinolon antibiotics, but Europe fixed a permissible residue by 0.1mg/kg combining enrofloxacin and ciprofloxacin, thus the imported and domestic cultured live fish circulated in Korea does not come up to European standard. All of collected imported and domestic live fish did not contain oxolinic acid, which secured hygienic safety. In regard to the five kinds of imported live fish and cultured ones collected by season, circulated in Korea, from November, 2005 to June, 2006, as the result of monitoring a heavy metal content, imported fish contained on the average Zn 4.92mg/kg, Cu 0.31mg/kg, Cr 1.23mg/kg, Mn 0.15mg/kg, Ni 0.23mg/kg, Hg 0.19mg/kg, Pb 0.03mg/kg, Cd 0mg/kg, on the basis of living things. While for cultured fish, Zn 4.37~13.49mg/kg, Cu 0.09~0.32mg/kg, Cr 0.08~0.13mg/kg, Mn 0.05~0.17mg/kg, Ni N.D.~0.20mg/kg, Hg 0.04~0.10mg/kg, Pb 0.04~0.12mg/kg, Cd N.D.~0.08mg/kg were contained. The other fish showed almost similar content, even though there was a little difference. The Hg content in Japanese hagfish is 0.39~0.47mg/kg, exceeding the permissible level in Korea (Pb 2.0mg/kg, Hg0.5mg/kg), comparing to other fish, and domestic one also showed high value, 0.44mg/kg. But, for other fish showed very safe level, under permissible level in Korea (Pb 2.0mg/kg, Hg 0.5mg/kg) Thus, the sitological quality of wild, cultured, imported and domestic fish showed insignificant difference by fish. Even though antibiotic substances were detected from some kind of domestic cultured fish and imported ones, of which content was so extremely small that it is on safe level. The heavy metal content of wild and cultured live fish showed safe level, but domestic and imported hagfish had a high percentage of Hg. The peculiarity of fish needs to be surveyed by monitoring heavy metal content by fish.