Capsaicin과 Paradol이 성숙백서의 삼차신경절과 삼차신경척수로핵에서 Vasoactive Intestinal Polyeptide,Somatostatin,Glutamate와 Aspartate의 분포에 미치는 영향

전순실,이재일,홍성두,임창윤,홍삼표 서울大學校 齒科大學 1996 齒大 論文集 Vol.20 No.2

인산염 처리가 Whitefish 와 Burbot 의 Texture 에 미치는 영향

전순실,이강호,김무남 한국수산학회 1991 한국수산과학회지 Vol.24 No.6

Whitefish와 Burbot는 북미지역, 유럽등지에서 비교적 널리 이용되고 있는 담수어종이지만 Whitefish는 조직이 연하여 가공중 부스러지기 쉽다는 점이 문제가 되고 있으며, 이와는 대조적으로 Burbot육은 끈적한 점액이 어피를 둘러싸고 있어 이용이 제한되고 있는 외에 가공저장중에 조직이 tough해지는 결점이 있다. 따라서 본 실험에서는 이들의 조직상의 제 문제를 개선함으로써 두 어종의 가공성을 높이고 나아가 상품적 가치를 제고할 목적으로 이들의 texture에 영향을 미친다고 생각되는 각종 인자들을 살펴보았다. 두 어종의 어육을 fillet로 하여 대조군과 인산염 완충용액을 high pressure injection법으로 처리한 군의 pH, 수분 함량, Total collagen량의 차이를 검토하였고 아울러 -12℃에서 3개월간 저장한 후의 이들의 변화를 살펴보았으며, 이들 제 인자들이 Instron texturometer로써 측정한 texture와 어떻게 관련되어 지는지를 다중 회귀방정식을 이용하여 분석하였다. pH는 인산염 처리구가 대조구보다 다소 높았다. 3개월 저장으로 두 어종 모두 pH와 수분함량이 감소하였다. Instron texturometer으로 측정한 texture의 값과 이들 제 인자들 사이의 상관관계는 조직이 약한 whitefish에서는 상관계수가 낮아 특정인자가 두드러진 영향을 미친다고 보기는 어려웠으나 조직이 단단한 turbot육은 이들 인자중 pH가 비교적 상관계수가 높게 나타났다. Whitefish(Coregonus clupeaformis) and Burbot(Lota lota) muscle was filleted, treated with dipotassium phosphate(pH 8.0) by means of high pressure injection method, and finally stored at -12℃ for 3 months. Factors, the pH, moisture content, and total amount of collagen were analyzed on the samples before and after the frozen storage. The pH of the sample showed substantially higher values in the phosphate treated muscles than the controls and decreased after 3 months storage in all of the whitefish and burbot samples, there was no significant differences in the moisture content between the control and treated but some reduction occurred during frozen storage. The amount of total collagen in the tail sections of burbot was significantly high comparing with head sections and hardness of the tail section also showed high values which indicated that total collagen might be related to the texture of fish muscle. However, in the case of whitefish the effect was not apparent. The effects of these factors on the hardness determined by Instron texturometer were analyzed through standardized multiple regression. A specific factor was not apparent to the texture of white fish while pH showed the highest correlation to the hardness of the burbot muscle.

신선초 김치 숙성 중 Chlorophyll 함량 및 휘발성 향기 성분의 변화

전순실,조영숙,심선엽,손미예,최성희,이상래 한국식품영양학회 2000 韓國食品營養學會誌 Vol.13 No.1

신선초 김치 개발의 일환으로 신선초 김치 숙성 중 chlorophyll 함량변화 및 휘발성 향기성분을 분석하였다. 신선초 김치의 chlorophyll은 2일 이후부터 분해되기 시작하였다 5일 이후는 대체로 감소의 폭이 적었다. 초기 1.78ul/ml의 chlorophyll 함량이 3일 후 1.06 ul/ml에 도달하였으나 총 chlorophyll, a 및 b의 감소율은 각각 비슷하였다. 총 chlorophyll 함량은 숙성기간 중 점차 감소하였다. 이중 chlorophyll a는 숙성초기에 많이 감소하여 숙성 말기에는 더 이상 감소하지 않았으나 chlorophyll b는 숙성 3일까지는 감소하지 않다가 숙성 5일부터 급격히 감소하였다. 신선초 김치의 주 향기성분은 sabinene, α-pinene, α-terpinolene이었으며, 숙성됨에 따라 점차 감소하는 경향을 보였다. 관능적 특성에서는 색택, 신맛, 쓴맛, 종합적인 맛이 발효기간에 따라 유의성 있는 차이를 나타내었으며, 신선초 김치는 20℃에서 1∼2일 정도 발효시켰다가 냉장 저장하는 것이 바람직하다고 생각된다. Changes in the contents of volatiles and chloropylls of Angelica keiskei Kimchi during fermentation were investigated. Total chlorophyll contents decreased gradually during the fermentation period. Chlorophyll a decreased rapidly from 1.38 to 0.5 ug/cm by the 5th day of fermentation with no further changes at 7th day, while chlorophyll b did not show any change by 3rd day and decomposed rapidly thereafter. Major volatile compounds identified in the kimchi were sabinene, α-pinene and α-terpinolene, which were gradually decreased during fermentation. There were significant differences in color, sourness, bitterness and overall acceptability in sensory evaluation of Angelica keiskei Kimchi during fermentation at 20℃.

양파분말 첨가가 식빵의 품질특성에 미치는 영향

전순실,박정로,조영숙,김문용,김래영,김경옥 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.4

다량 출하되는 양파의 소비를 촉진시키기 위한 일환으로 식빵 제조시 양파분말을 0, 2, 4, 6. 8. 10%로 첨가하여 직접반죽법으로 제조하였을 때의 반죽특성 및 제품의 물리화학적 변화를 살펴 보았다. Farinograph에서 반죽 형성시간은 대조군에 비해 양파분말 첨가량이 많아질수록 감소하는 경향이었으며, Extensograph에서 신장도는 대조군에 비해 감소하였으며, 신장 저항도와 최대 저항도는 증가하는 경향이었다. Amylograph에서 양파분말 첨가군이 대조군보다 호화개시온도는 상승하였고, 최고점도는 큰변화를 나타내지 않았다. 식빵의 수분. 높이. 부피는 첨가량이 증가할수록 감소하는 경향이었다. crust 색도는 양파분말의 첨가량이 증가할수록 L값은 감소하였고, a 및 b값은 점차 증가하였다. crumb 색도는 양파분말 첨가량이 증가할수록 L값은 감소하는 반면 a 및 b값은 다소 증가하였다. 유리아미노산 함량은 양파분말 첨가군이 L-arginine, L-aspartic acid, L-g1utamic acid, L-alanine 등의 아미노산이 다량 검출되었다. 조직감 측정시 hardness는 대조군보다 양파첨가군이 높게 나타났고, springiness는 분말 2, 4%첨가시 다소증가 하였으며, 나머지 첨가군에서는 다소 낮게 나타났다. 관능검사는 2% 양파 분말 첨가군이 가장 높은 점수를 나타내었다. 따라서, 양파분말을 첨가한 식빵을 제조할 때 배합비는 양파 분말 2% 첨가가 적당하며, 기능적인 측면을 고려할 때 양파분말 4% 첨가도 가능하다고 생각된다. Physicochemical properties of dough and bread supplemented with onion (Allium cepa L.) powder were investigated. Farinographic characteristics of dough showed that addition of onion by 2% and 4% increased water absorption, however, as the onion added more the water absorption decreased. Addition of 2% onion delayed time for development of dough a little, while more than 4% onion shortened the development time significantly. A reduction in stability and an increase in weakness of dough were observed by addition of onion. Addition of onion powder resulted in a reduction of extensibility and an increase in resistance to extension of dough as measured by extensograph. Amylographic analysis showed that addition of onion increased gelatinization temperature and decreased maximum viscosity. Moisture content, baking loss, height and volume of bread tended to decrease with the addition of onion powder. Lightness of bread crust and crumb decreased as the onion powder added more, while redness and yellowness increased. Bread with onion powder had more free amino acid, especially, Arginine, aspartic acid, glutamic acid and alanine, than control. The addition of onion hardness of bread increased, but springiness decreased as the onion added more. Sensory evaluation of bread indicated that addition of 2% and 4% onion powder enhanced springiness, mouth feeling, appearance, hardness, moistness and overall acceptability.

대추분말을 대체한 식빵의 품질특성

전순실,박정로,기미라,이영주,고상희,빙동주,박서정,김문홍,임신정 한국식품영양과학회 2011 한국식품영양과학회 학술대회발표집 Vol.2011 No.10

냉동고기풀의 동결 - 해동 반복에 의한 물리·화학적 성질 및 물성변화

전순실,김무남,이근태,최현미 한국수산학회 1989 한국수산과학회지 Vol.22 No.3

Physicochemical changes were investigated during repeated freezing and thawing processes using fish meat paste of alaska pollack(Theragra chalcogramma). During repeated thawing process, the solubility of myofibrillar protein, Ca^(++)-ATPase activity, water holding capacity(WHC), electrophoretic patterns and rheological properties were evaluated at various thawing temperatures. Solubility of myofibrillar protein and Ca^(++)-ATPase activity were decreased with increasing thawing temperatures. Thawing temperatures and the frequency of freezing and thawing processes did not affect WHC significantly. Upon repeated freezing and thawing cycles, electrophoretic patterns showed that only the amount of myosin heavy chain was decreased, whereas the amount of action remained constant. Young's modulus for viscoelasticity of fish meat pastes increased with increasing thawing temperatures and the value showed maximum at third cycle and decreased thereafter.

염절임 중 갓의 이화학적인 변화

전순실,임동춘 순천대학교 기초과학연구소 1992 基礎科學硏究誌 Vol.3 No.-

To determine optimum salting conditions for mustard leaf kimchi, physicochemical changes of mustard leaf during salting process were investigated. Mustard leaf was salted in 10, 15 and 20% NaCl solution, and were pH, and contents of moisture, NaCl and free amino acids monitored for 6 hours. The moisture content of raw mustard leaf was 94.5%, which was reduced by 4.4, 5.1 and 6.5% after salting for 1 hour in 10, 15 and 20% NaCl solutions, respectively. The pH of salted mustard leaf decreased with increasing NaCl concentration in salting solution, and a significant drop in pH was found after 5 hours of salting. It took 3, 1 and 0.8 hours to reach NaCl content of 3% which is considered to be optimum for kimchi, in salted mustard leaf in 10, 15 and 20% NaCl solutions, respectively. Fifteen amino acids, of which proline, serine and histidine were the major, were detected, and the free amino acid content decreased with salting time.

대추 분말을 대체한 스폰지 케이크의 이화학적 특성

전순실,기미라,이영주 한국식품영양과학회 2011 한국식품영양과학회 학술대회발표집 Vol.2011 No.10

나박김치의 저장성 향상을 위한 Chitosan 첨가의 효과

전순실 한국자원식물학회 1998 한국자원식물학회지 Vol.11 No.1

The effect of chitosan on physicochemical and organoleptic properties of Nabak kimchi was studied during fermentation at 2$0^{\circ}C$ . Viscosity of the juice of Nabak kimchi added with chitosan was lower than that of control group. The viscosity was gradually increased during storage period, especially from 5 days to ,7 days of storage. Initial pH was higher in control group than inchitosan groups. The pH of controlgroup decreased rapidly during 4 days of storage. The pH of chitosan groups was slightly increased during the first 3 days of storage and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased up to 3 days and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased upto 3 days and decreased therafter. Glutamic acid, alanine, threonine, aspartic acid, proline and valine were the major free amino acids, and as the fermentation preceeded they were increased gradually. There were signigicant differences in saltiness, sourness and aged odor in sensory evaluation of Nabak kimchi solution during fermentation at 2$0^{\circ}C$.

참죽나무잎의 조리시 quercitrin 의 함량 변화

전순실,박종철,김성환 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.3

참죽나무(Cedrela sinensis A.Juss) 잎을 재료로 하여, 김치, 나물, 부각 등의 조리하였을 때 이 식물의 flavonoid 화합물인 quercitrin의 함량 변화를 HPLC에 의한 용매계 THF-dioxane-MeOH-HOAc-5% H₃PO₄-H₂0(145:125:50:20:2:658)에서 분석하였다. 참죽김치를 5℃에서 저장하였을 때의 quercitrin함량은 1일째 13.06%, 6일째는 10.99%, 10일째는 11.49%, 20일째는 7.21%이며, 김치를 20℃에 저장하였을 시는 저장 1일째 15.33%, 6일째 10.83%, 10일째 9.85%, 20일째 5.78% 함유하고 있다. 나물의 경우 주성분인 quercitrin의 함량은 13.06%,부각은 5.03%이었다. 따라서 김치의 경우 저장 일수가 길어짐에 따라 quercitrin함량은 감소하는 경향을 나타내며, 나물의 경우에는 quercetrin함량의 큰 변화를 볼 수 없고, 부각으로 조리한 경우 quercitrin의 함량은 급격히 감소하였다. When we prepared the cooked namul, bugak and kimchi by the leaves of Cedrela sinensis, the changes of quercitrin which was isolated from the leaves of this plant in each preparations were analysed by HPLC. Separation by reversed phase chromatography on u-Bondapak C_(18) column was achieved by isocratic elution with THE-dioxane-MeOH-HOAc-5% H₂PO₄-H₂O(145:125:50:20:2:658). When Kimchi was stored at 5℃ for 20 days, the content of quercitrin in the methanol extract of Kimchi was 7.21% and Kimchi at 20℃ was reduced by 5.78% (w/w). Contents of quercitrin in the leaves of Cedrela sinensis kimchi obsered to be gradually decreased during storage at 5℃ and 20℃. Contents of quercitrin of stored kimchi at 5℃ was higher than that stored at 20℃. The contents of quercitrin in Namul and Bugak were 13,06 and 5.03% (w/w), respectively, which were lower than control.