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물엿 첨가에 의한 젓갈의 유통기간 연장에 관한 연구 3. 물엿 첨가에 의한 저염오징어 젓갈 저장 중의 성분변화
장미순(Mi sun JANG),고명호(Byeong Ho KOH),신석우(Suk U SHIN) 전남대학교 수산과학연구소 1999 수산과학연구소논문집 Vol.8 No.-
For the shelf life extension according to the storage periods of 5, 15, and 25℃ in low salted squid-jeotkal using corn syrup 25%, this study carried out. In order to judge the value as a trademark in the course of the storing periods at 5℃, 15℃ and 25℃, volatile basic nitrogen (VBN), pH, NH₂-N, NH₃-N, water activity(AW), brix and general components were investigated. The results were as follow. The concentration of moisture, protein, Ash, Aw, VBN and salinity were little above in the control than in 25% corn syrup and seasoning but brix lowed in the control. the initial VBN of the control and additive at 5℃ was each 18.65 and 17.80㎎/100g but 78.95 and 42.21㎎/100g in the 50 days of storage. VBN of control at 15℃ was 100㎎/100g in the 25 days and additive 92.48㎎/100g in 45 days. These of control and additive at 25℃ were each 100㎎/100g in the 12 days and in the 18 days. pH of control at 15℃ and 25℃ lowed less than pH 5 in the 30 and 12 days, respectively. And it of additive at 5℃, 15℃, and 25℃ was pH 5.82 in the 50 days, 5.41 in the 45 days and less than pH 5 in the 18 days. NH₂-N and NH₃-N increased slowly at 5℃ and 15℃ but these of control and corn syrup increased as rapidly as each 400~650㎎ and 60~280㎎/100g in the storing periods of 30 days at 25℃.
장미순 ( Mi-soon Jang ),김풍호 ( Poong-ho Kim ),오재영 ( Jae-young Oh ),박선영 ( Sun Young Park ),김예율 ( Ye Youl Kim ),강상인 ( Sang In Kang ),김진수 ( Jin-soo Kim ) 한국수산과학회(구 한국수산학회) 2021 한국수산과학회지 Vol.54 No.3
As the aging population of the world grows, senior-friendly foods are becoming increasingly popular. In this study, the quality characteristics of domestic commercial senior-friendly foods were investigated and compared to the standard specifications of the Food Code and KS H4897. Herein, 18 samples of domestic commercial senior-friendly foods were utilized to analyze their appearance, physical properties (hardness and viscosity), nutritional value (protein, vitamin, mineral and dietary fiber), digestion rate, and hygiene indicator bacteria. When compared to the hardness standards of the Food Code all 18 samples were found to be satisfactory; however, when compared to the nutritional standard (at least three types of nutrients must be above the minimum), only five products, HG-7, DW-1, PS-1, OH-1 and OH-2, were found to be satisfactory. In addition, when the 18 samples were compared to the Korean Industrial Standard (2020), all 18 products were found to be satisfactory for physical properties and hygiene standards; furthermore, all samples, excluding HB-2, were suitable for nutritional standards (at least one type of nutrient must be above the standard).
장미순 ( Mi-soon Jang ),오재영 ( Jae-young Oh ),김풍호 ( Poong-ho Kim ),박선영 ( Sun Young Park ),김예율 ( Ye Youl Kim ),강상인 ( Sang In Kang ),김진수 ( Jin-soo Kim ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.4
The concern of senior-friendly foods has been increasing as the population of older in world grows at a rapid pace. This study was conducted to investigate general and nutrition characterization of domestic commercial senior-friend-ly foods (DC-SFF). The protein content of DC-SFF ranged from 1.1-14.6 g/100 g, which was 1.8-24.3% for male el-derly people and 2.2-29.2% for female elderly people based on the daily recommended intake of protein. Total amino acid content of DC-SFF ranged from 1,038-14,539 mg/100 g. Salinity of DC-SFF ranged from not detected-1.9 g/100 g, which was 0.0-49.9% for elderly people based on the daily recommended intake of salinity. Mineral content of DC-SFF ranged from 11.0-414.4 mg/100 g calcium, 14.6-226.5 mg/100 g potassium, 1.9-30.4 mg/100 g magnesium and not detected-4.8 mg/100 g zinc. The fatty acid composition was mainly affected by main material and added oil.
물성을 달리한 고등어(Scomber japonicus) 활용 고령친화식품의 제조 및 품질특성
장미순 ( Mi-soon Jang ),오재영 ( Jae-young Oh ),김풍호 ( Poong-ho Kim ),박선영 ( Sun Young Park ),김예율 ( Ye Youl Kim ),강상인 ( Sang In Kang ),김진수 ( Jin-soo Kim ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.5
Mackerel Scomber japonicus is an excellent source of vitamins (A, D and B<sub>12</sub>), omega-3 fatty acids, dietary protein and minerals. This study was conducted to prepare mackerel-based processed seafood products such as grilled product with super-heated (GM), tang (TM) and salad with sweet potato (SSM) using mackerel as senior-friendly seafoods and to examine their quality characteristics. The hardness of GM, TM and SSM were 240.3×1.0<sup>3</sup>, 21.7×1.0<sup>3</sup> and 7.4×1.0<sup>3</sup> N/㎡, respectively. The viscosity of SSM was 25,450 m·Pas. The nutritional content of mackerel-processed products was within the senior-friendly standard specifications for protein, vitamin C, vitamin B<sub>2</sub> (riboflavin) and vitamin B<sub>3</sub> (niacin) ing GM, protein, vitamin B<sub>3</sub> and calcium for TM, and protein, vitamin D, vitamin B<sub>2</sub> and vitamin B<sub>3</sub> in SSM. All the mackerel-processed products were safe as senior-friendly seafoods, since digestibility rates were 81.5% for GM, 87.9% for TM and 93.5% for SSM. The physical, nutritional and the sanitation results indicated that senior-friendly seafoods classified of the mackerel-processed products was step 1 for GM, step 2 for TM and step 3 for SSM according to the Korean Food Code and Korean Indusrty Standards.
꽁치(Cololabis saira)의 물성연화를 통한 고령친화형 수산식품의 개발 및 품질특성 평가
박선영 ( Sun-young Park ),장미순 ( Mi-soon Jang ),오재영 ( Jae-young Oh ),이석민 ( Seok-min Lee ),박시형 ( Si-hyeong Park ),최유리 ( Yu-ri Choe ),김진수 ( Jin-soo Kim ),강상인 ( Sang-in Kang ) 한국수산과학회 2023 한국수산과학회지 Vol.56 No.6
This study was conducted to prepare curry potato pancakes (CPP), curry fish balls (CFB) and steamed eggs (SE) using Pacific saury Cololabis saira as senior-friendly seafood and to determine the physical property stages and quality characteristics of the prepared food. Escherichia coli concentrations were undetected in all the products, which is considered an acceptable limit for senior-friendly foods. On applying the physical properties standards according to the Korean Industrial Standard, saury CPP, saury CFB, and saury SE were classified as the 1<sup>st</sup>, 2<sup>nd</sup>, and the 3<sup>rd</sup> stages as senior-friendly seafood, respectively. Regarding the nutritional properties per 100 g of the three types of senior-friendly seafood using saury according to the Korean food code, CPP had three types of nutrients (protein, riboflavin, and niacin), whereas CFB and SE had four (protein, riboflavin, niacin and calcium) and six (protein, vitamin D, vitamin C, riboflavin, niacin, and calcium) types of nutrients, respectively.
물성을 달리한 삼치(Scombermorus niphonius) 활용 고령친화식품의 제조 및 품질특성
박선영 ( Sun Young Park ),이석민 ( Seok Min Lee ),박시형 ( Si Hyeong Park ),강상인 ( Sang In Kang ),장미순 ( Mi-soon Jang ),김진수 ( Jin-soo Kim ) 한국수산과학회 2022 한국수산과학회지 Vol.55 No.2
This study was conducted to prepare braised product with soy sauce (BP), rose gratin (RG) and white mousse (WM) using Japanese Spanish mackerel Scombermorus niphonius as senior-friendly seafoods with different physical and nutritional properties and to examine their quality characteristics. The hardness of BP, RG and WM were 428.0×10<sup>3</sup>, 46.9×10<sup>3</sup> and 16.0×10<sup>3</sup> N/㎡, respectively. The nutritional values of BP, RG and WM are 17.8, 9.1 and 18.5 g, respectively, for protein; 11.86, 23.32 and 13.35 μg RAE, respectively, for vitamin A; 1.27, 0.49 and 0.17 μg, respectively, for vitamin D; 45.21, 12.79, and 35.54 mg, respectively, for vitamin C; 0.17, 0.13 and 0.23 mg, respectively, for riboflavin; 4.28, 2.94 and 3.65 mgNE, respectively, for niacin; 19.6, 104.0 and 48.1 mg, respectively, for Ca; 441.6, 271.1 and 250.1 mg, respectively, for K; 0.20, 0.80 mg and undetection, respectively, for dietary fiber. Escherichia coli was undetected in all the products. These results indicated that the products be classified as steps 1 for BP, step 2 for RG and step 3 for WM of senior-friendly seafoods based on the KS, and as nutritional and physical properties-improved senior-friendly seafoods based on the Food Code.
물엿 첨가에 의한 저염 오징어 젓갈의 유통기간 연장에 관한 연구 2. 물엿첨가 저염오징어 젓갈 저장 중의 미생물상의 변화
신석우(Suk U SHIN),장미순(Mi sun JANG),고명호(Byeong Ho KOH) 전남대학교 수산과학연구소 1999 수산과학연구소논문집 Vol.8 No.-
In order to prolong the period of storage, corn syrup 25% was added in low salt fermented squid-jeotkal. During the storing periods of this squid-jeotkal at 5℃, 15℃ and 25℃, total viable bacteria, proteolytic bacteria and this genus according to the period of storage were investigated. The results were as follows. Viable bacteria in the adding section and control increased in number of 4.1×10⁴ and 8.1×10⁶ CFU/g in the period of 50 days of storage at 5℃, respectively. The adding section of 15℃ was 4.7×10⁶ CFU/g during storage of 55 days and control 1.2×10⁸ CFU/g in the course of 40 days. Viable bacteria at 25℃ was more increase than at 5℃ an 15℃. So viable bacteria of the adding section and control were each 3.6×10⁷ and 4.3×10⁸ CFU/g. Proteolytic bacteria increase slowly up to 50 days of storage at 5℃ and so viable bacteria was 3.6×10³ CFU/g in the adding section and 4.8×10⁴ CFU/g in the control. These were each 100 CFU/g in 40 days at 15℃ of control and in 30 day at 25℃ of the adding section. The isolated bacteria was only staphylococcus sp. in the adding section but bacillus sp. and pseudomonas sp. besides staphylococcus sp. appeared in control.
향어(Cyprinus carpio) 함유 쿠키의 영양특성
김예율 ( Ye Youl Kim ),장미순 ( Mi-soon Jang ),오재영 ( Jae-young Oh ),강상인 ( Sang In Kang ),박선영 ( Sun Young Park ),최유리 ( Yu Ri Choe ),박지훈 ( Ji Hoon Park ),박시형 ( Si Hyeong Park ),김진수 ( Jin-soo Kim ) 한국수산과학회 2023 한국수산과학회지 Vol.56 No.6
This study was conducted to compare the nutritional properties of cookies made with Israeli carp Cyprinus carpio (C-IC) to those made without Israeli carp (control). The proximate composition of C-IC per 100 g was 4.1 g moisture, 9.7 g protein, 29.2 g lipid, 1.4 g ash, and 55.6 g carbohydrates. Moisture, protein and ash contents were significantly higher and the carbohydrate content was significantly lower (P< 0.05) in C-IC than control, but there was no difference in lipid content (P >0.05). The total amino acid content of C-IC per 100 g was 9.46 g and the major amino acid was glutamic acid (2.49 g). The mineral contents of C-IC per 100 g were 216.6 mg calcium, 193.2 mg phosphorus, 170.9 mg potassium, and 18.2 mg magnesium, which were all significantly higher than the contents of the control (P<0.05). The major fatty acids of C-IC were 16:0, 18:1n-9, and 18:2n-6. The digestibility of C-IC in the small intestine was 51.3%, which was higher than the digestibility of the control. These results suggest that C-IC have better nutritional properties than the control.