淡水魚의 carotenoid 色素에 關한 硏究

金貴植 여수대학교 1989 論文集 Vol.3 No.-

The compositions of carotenoid in the integuments and fins of Liobagrus mediadiposalis MORI and Psedobagrus sp. were compared through the thin layer chromatography, column chromatography and visible absorption spectrometry. The total amount of carotenoid in the integuments and fins of Red catfish was 1.6 mg% and that of cutlailed bullhead was 0.8 mg% less than that of catfish. The carotenoid of Red catfish was composed of zeaxanthin, lutein, cynthiaxanthin, β-carotene, triol and cryptoxanthin with the percentages of them being 57.7%, 21.8%, 3.4%, 1.2%, 1.1%, 0.8%, respectively. The carotenoid of cutlailed bullhead was composed of zeaxanthin, lutein, β-carotene, cryptoxanthin, cynthiaxanthin and triol with the percentages of them being 44.5%, 19.1%, 9.5%, 9.1%, 6.4%, 3.2%, respectiyely. The cartenoid compositions in integuments and fins of catfish and cutlailed bullhead, both of which belong to the same Family Bagridae, were found to be composed of the same constituents, but with the ratio of them being different.

고등어 진미 건제품의 가공에 관한 연구 : 1.일반성분 및 지방산 조성의 변화

김귀식,박춘규 여수대학교 산업기술지역개발연구소 2000 産業基術硏究所 論文集 Vol.9 No.-

Seasoned-dried mackerel product was prepared to extend the use of mackerel. In order to determine the processing condition, changes in proximate components and fatty acid composition were investigated. Mackerel meat, which was beheaded, gutted, washed, separated from bones and skin, and chopped with meat chopper, was mixed with 6.0 sorbitol, 1.6% table salt, 2.0% sugar, 0.2% monosodium glutamate, 3.0% soybean protein, 0.5% onion extract, 0.2% garlic powder, respectively. The three kinds of seasoned-dried mackerel meat were prepared by mixing the mackerel meat and fish meat paste in a ratio of 80:20(product A, w/w), 60:40(product B, w/w), and 40:60(product C, w/w), respectively, pan freezing(-40°C), sun-drying and hot-air drying, and roasting(120~130°C), followed by vacuum packing in polyester film. Moisture contents of sun-drying and hot-air drying product were in the range of 13.2~15.6%, 12.8~15.4% and for crude protein, 50.8~63.0%, 54.3~62.4%, respectively. Change of moisture content in product is not observed during storage of 60 days at 5°C. The most abundant fatty acids in products were polyenes, followed by saturates, monoenes. Saturated fatty acids of sun-drying product were increased but polyunsaturated fatty acids were decreased during storage of 60 days. On the other hand, hot-air drying product exhibited the reverse tendency compared with sun-drying product. The major fatty acids of product were 16:0, 22:6n-3, 20:5n-3, 18:ln-9 and 18:0. From the results, no deterioration in product quality was detected during storage of 60days at 5°C.

개조개 근육 및 내장 중의 식품성분의 계절적 변화 1.일반 성분 및 유리 아미노산 조성의 변화

김귀식,나재경 여수대학교 산업기술지역개발연구소 2001 産業基術硏究所 論文集 Vol.10 No.-

In order to obtain basic data on the effective utilization of purplish washington clam, it was divided into muscle and viscera. And then changes in proximate composition and free amino acid were investigated. Moisture conentets of muscle and viscera were in the range of 73.2∼83.6%, 76.2∼82.8% and high contents was September 1998 on the other hand low contents was January1999. Crude protein contents of muscle and viscera were in the range of 8.5∼17.3%, 8.8∼16.8% and the both was high contents in the November 1998 and low contents in the January 1999. Crude fat contents of muscle and viscera were in the range of 0.4 ∼1.4%, 1.1 ∼2.4% and viscera was the higher contents than muscle. The major free amino acid of muscle and viscera were aspartic acid, threonine, glutamic acid, glycine, alanine anti lysine. Glycine contents was more higher than other free amino acids. Changes of free ammino acrid of purplish washington clam during period were high contents in the winter and low in the summer, repectively.

새조개 가공부산물을 이용한 속성 액젓의 제조 및 저장안정성

김명희,조영철,배태진,손정호,김귀식 여수대학교 1997 論文集 Vol.11 No.2

A rapid processing for fermented fish sauce from cockle shell by-product and their quality and storage stability was investigated. The weight ratio of cockle shell by-product about the whole cockle shell was 32.7%, and contents of moisture, portein, lipid, carbohydrate and ash were 83.1%, 10.7%, 2.4%, 1.0% and 2.9%, respetively. The cockle shell by-product was homogenized with addition of water and hydrolyzed at 50℃ for 8 hours added 4% Protease N.P.(3.14ㆍ10⁴U/g). The hydrolysate was thermally treated at 100℃ for 60 minutes with 4% invert sugar and 20% table salt was finally added to the product. The chemical compositon of moisture, carbohydrate, ash, salinity, total nitrogen and amino type nitrogen of fermented sauce from cockle shell by-product were 65.4%, 3.9%, 20.8%, 18.9%, 1,683 mg% and 1,426 mg%, respectively. The major nucleotides and their relative compounds in the product were AMP and hypoxanthine and their contents were 3.36μ mole/g and 1.95μ mole/g. And major free amino acid were glutamic acid, lysine, leucine, valine and aspatic acid.

갈치 염건품의 지질 변화에 관한 연구

김귀식(Kui Shik KIM),배태진(Tae Jin BAE) 전남대학교 수산과학연구소 1999 수산과학연구소논문집 Vol.8 No.-

To investigated the effective method of preventing the rancidity of lipid in the storage of the salted-dried hair tail fish, the changes of composition of lipids and fatty acids during the storage were examined by column and gas chromatography. The results were summarized as follows. 1. During the storage, acid value were increased in the control and decreased in the BHA adding treatment. 2. The peroxide value showed 41.5meq/㎏ in the control after drying were increased 2.4 times during the storage. In the case of BHA adding treatment were increased a little. 3. In the changes of lipid composition, neutral lipid of control and BHA adding treatment were decreased, phospholipid were increased during the storage. 4. The major fatty acid composing the saturated fatty acid in the salted-dried hair tail fish were 16;0, 18;0, 14;0 acid and unsaturated fatty acid were 18;1, 22;6, 16;1, 20;5, 22;6 acid in order. During the storage, the changes of saturates were increased and unsaturated were decreased. It was concluded that drying the storage, BHA-packed(PP) samples were resulted effective method of preventing the oxidation lipid.

참치 내장유 중에서 레시틴의 분리 , 정제 및 이용에 관한 연구 1 . 레시틴의 분리 및 정제

김귀식(Kui Shik Kim),정보영(Bo Young Jeong),배태진(Tae Jin Bae),오원숙(Won Suk Oh) 한국수산과학회 1998 한국수산과학회지 Vol.31 No.6

In order to the effective utility of marine by-product, crude lecithin was isolated from skipjack viscera oil and the leathin was refined by bleaching and deododzation. Crude leathin was separated from the skipjack viscera oil degummed with 0.4 ㎖ of atric acid per 100 ㎖ of the oil. Bleaching was effected by adding 5% activated clay and treating for 40℃ for 90 min under vacuum, and deodorization was effectively conducted by steam distillation at 130℃ for 60 min under 4 torr of vacuum. The major fatty acids of the skipjack viscera oil, were 16:0, 18:1(n-9), 22:6 (n-3), 18:0, and 16:1(n-7). Crude and refined lecithins contained more aproximately 7∼18% of 22:6 (n-3) than raw oil, the skipjack viscera oil.

대하의 부위별 지질과 지방산 대사율

김귀식(Kui Shik KIM),하봉석(Bong Seuk HA) 전남대학교 수산과학연구소 1993 수산과학연구소논문집 Vol.2 No.-

This study was undertaken to investigate the experimental basis on the lipid metabolism of the marine under-evolved animal from the view point of comparative biochemistry. Oriental shrimp, penaeus orientalis, was taken as a crustacea sample and the process of fatty acid biosynthesis and the bioconversion of eicosapentaenoic acid(EPA) were investigated to track out the metabolic pathway of the fatty acid in the animals of a lower order by using isotope marked tracers, acetate-1-¹⁴C and eicosapentaenoate-1--¹⁴C. The results were summarized as follows : A Biosynthesis of fatty acids from acetate ; Distribution of radioactivity was measured at 12 and 24 hr after injecting the isotope marked tracers, acetate-1-¹⁴C, into the survived oriental shrimp and the followings were resulted in the experiment on fatty acid biosynthesis from acetate. 1. About 70% of the radioactivity was detected in hepatopancreas and only about 2% in gonad. 2. In polar and non-polar lipid, 16:0, 18:0, 16:1 and 18:1 acid have been found to be biosynthesized from acetate, while 18:2n-6, 20:2n-6, 20:5n-3, 22: 1 and 22:6n-3 were not to be biosynthesized from it. Consequently, about 90% of the radioactivity has been detected in saturated and monoenoic acids. B. Bioconversion of isotope marked eicosapentaenoate, EPA-1-¹⁴C; Specific activity of fatty acids of total lipid extracted from the each portions of body has been measured at 5, 24, and 72 hour after the injection of EPA-1-¹⁴C. The results were summarized as follows. 1. The specific activity was the highest in hepatopancreas and the lowest in gonad. 2. It was assured thar it is impossible to bioconvert EPA to any others in the all organs of oriental shrimp, since most of radioactivity was detected in EPA extracted from the portions of the body and fractionated.

톳 분말을 첨가한 어묵의 가공에 관한 연구

김귀식(Kui Shik KIM),김선재(Seon Jae KIM),나정하(Jung Ha NA) 전남대학교 수산과학연구소 2008 수산과학연구소논문집 Vol.17 No.2

생리활성 물질이 다량 함유된 톳을 이용하여 가장 적절한 톳분말을 가공하기 위하여 온도와 시간에 따른 조건을 검토하였다. 아울러 가장 우수한 조건의 톳 분말을 어묵에 첨가하여 건강성 기능성분의 이용을 위한 기초 자료를 얻기 위하여, 어묵의 가공 및 저장중의 일반성분과 색소의 변화에 대해서 조사한 결과는 다음과 같다. 생톳의 경우 조단백질의 함량은 낮았으나 탄수화물과 식이섬유의 함량은 높았다. 조건을 달리하여(Ⅰ:80℃, 30분 데치기, Ⅱ:80℃, 1%MgCO3 첨가하여 30분 데치기, Ⅲ:80℃, 1%MgCO3 첨가하여 60분 데치기) 가공한 톳 분말의 일반성분, 알긴산 및 식이섬유의 경우 탄수화물과 수분함량은 동결건조 때가 더 많았으며 조단백질과 조지방 및 회분은 열풍건조때 그 함량이 더 많았다. 또한 알긴산의 함량은 16.4%~19.6%이었고, 식이섬유의 함량도 높아서 21.6%~22.9%를 차지하였는데 열풍건조 때와 동결건조 때의 함량의 차이는 거의 없었다. 각 톳 분말 제품의 chlorophyll과 carotenoid 함량은 가공 도중 약간 감소하였는데 동결 건조한 것이 열풍건조한 것보다 색소 잔존효과가 좋았다. 또한 MgCO3를 1% 첨가하여 데치기한 경우 색소 안정성에 별효과가 없었다. 80℃에서 30분간 데치기 하여 열풍건조와 동결건조한 톳 분말을 농도별로 첨가하여 만든 어묵을 -2℃에서 30일간 저장한 결과 열풍건조의 경우 chlorophyll은 제품 A, B, C모두가 저장 중 감소하였는데 20일째까지는 감소폭이 극히 적었으나 30일째는 감소폭이 컸다. 동결건조의 경우도 제품모두가 열풍건조와 같이 감소하는 경향을 나타내었다. carotenoid의 경우 모든 제품을 저장함에 따라 완만하게 감소하였으나 열풍건조와 동결건조 사이에는 별 차이가 없었다. In order to processing with most pertinent fusiforme power, were investigated condition followed to temperature and times. And analyzed to proximate composition and change of pigment contents of fish meat paste added with fusiforme powder during the storage. The content of chlorophyll A and carotenoid of each fusiforme powder were decreased during the processing and the effectiveness of pigment retainment is superior to freeze-dried than hot air-dried. The fish meat paste added to fusiforme were blanched for 30 minutes at 80℃, were storaged during 30 days at -2℃. The result of storage were decreased in the chlorophyll A and carotenoid. Also difference of the content of chlorophyll A and carotenoid in the hot air-dried and freeze-dried were not showed.

진두발 , 김 및 굴의 지질에 있어서 광증감 산화에 관한 연구

김귀식(Kui Shik Kim),(Chiaki Koizumi),배태진(Tae Jin Bae) 한국수산과학회 1997 한국수산과학회지 Vol.30 No.3

In order to investigate the influence of photosensitized oxidation in the sun-dried irish moss (Chondrus Ocellatus), laver (Porphyra Yezoensis) and ultra violet irradiated oyster (Crassostrea gigas), the oxidation of lipid and isomers of hydroperoxides were analyzed by gas chromatography-mass spectrometry. The lipid contents of oyster, irish moss and laver were 2.7%, 0.1%, 0.1% respectively. Peroxide value, 56.7 meq/㎏ in the raw oyster was increased of 100.9 meq/㎏ by the U.V, irradiation for 4 hours. Also the peroxide values of the irish moss and laver were increased by the sun-drying. In the identification of hydroperoxides isomers by trimethylsily (TMS) derivative of photo-oxidized lipid from oyster, irish moss and laver, the proportions of positional isomer, 9-OOH and 13-OOH were dominant than those 10-OOH and 12-OOH.

고막 및 새고막의 부위별 식품성분 특성

김귀식(Kui Shik Kim),임정훈(Jeung Hoon Lim),배태진(Tae Jin Bae),박춘규(Choon Kyu Park),김명희(Myung Hee Kim) 한국수산과학회 2002 한국수산과학회지 Vol.35 No.5

전남의 남해안 지방에서 주로 생산되고 있는 고막과 새고막의 생시료와 자숙 시료를 육과 내장 부위로 나누어 이들의 식품학적 품질을 구명하기 위하여 일반성분, 지질 및 지방산 조성, 유리아미노산, 핵산관련물질 및 무기성분 등을 비교, 분석하였다. 수분은 새고막이 고막에 비해 많았고, 조단백질은 적었으며, 다른 성분은 비슷하였다. 고막과 새고막의 비극성지질의 주성분은 triglyceride이었고, 두 시료 모두 내장이 육에 비해 그 조성이 높았다. 극성지질의 주성분은 phosphatidyl choline과 phosphatidyl ethanolamine이었고, 각 시료간에는 phosphatidyl choline은 내장에, phosohatidyl ethanolamine은 근육에 함유율이 높았다. 주요지방산은 16:0, 20:5n-3, 18:1n-9, 16:1n-7, 18:0 및 22:6n-3이었다. 핵산관련물질은 AMP와 ADP가 주체를 이루고 있었으며, 이들은 내장보다 근육에 그리고 생시료보다 자숙시료에 다소 많았다. 또한 자숙함에 따라 ATP는 다소 감소하였으나 그외는 다소 증가하였다 고막과 새고막의 주요 아미노산은 taurine, glycine, alanine, glutamic acid phenylalanine 및 aspartic acid이었다. 고막생육은 자숙육에 비해 glycine, alanine 및 α-amino-iso-butyric acid의 함량은 많았고, glutamic acid, aspartic acid 및 phenylala-nine의 함량은 적었다. 새고막 생육은 자숙육에 비해 taurine과 α-amine-iso-butyric acid의 함량은 많았고, glutamic acid와 aspartic acid의 함량은 적었다. 무기성분은 인, 나트륨, 마그네슘, 철 및 칼슘이 주체를 이루고있었고, 고막 자숙육은 생육에 비해 나트륨과 마그네슘오전 7:13 03-04-09의 함량이 많았으며, 인과 철의 함량은 적었다. 새고막 자숙육은 생육에 비해 나트륨, 마그네슘 및 칼슘의 함량이 많았다. In order to effectively utilize of granular ark and ark shell, lipid and fatty acid compositions, free amino acids, nucleotides and their related compounds and minerals in the muscle and viscera of raw and cooked specimens were analyzed. The major constituents of non-polar lipids in the granular ark and ark shell were triglycerides, which showed higher content in viscera than the muscle. The polar lipids in the granular ark and ark shell were mainly consisted of phosphatidylcholine and phosphatidylethanolamine. The major fatty acids of total lipid were 16:0, 20:5n-3, 18: 1n-9, 16:1n-7, 18:0 and 22:6n-3 both the granular ark and ark shell. The major nucleotides and the related compounds were adenosine monophosphate and adenosine diphosphate and they had higher content in the muscle than in viscera both samples. Free amino acids such as taurine, glycine, alanine, glutamic acid, phenyl alanine and aspartic acid were abundant both the granular ark and ark shell. In the raw muscle of granular ark, glycine, alanine and a-amino-iso-butyric acid were high level, but glutamic acid, aspartic acid and phenyl alanine were low level compared with those of cooking muscle. In the raw muscle of ark shell, taurine and a-amino-iso-butyric acid were high content, but the glutamic acid and aspartic acid were low level compared with those of cooking muscle. Minerals in the granular ark and ark shell were chiefly consisted of potassium, sodium, magnesium, iron and calcium.