Changes of Volatile Flavor Compounds in Low Salt-Fermented Anchovy Paste by Adding Koji

Cha, Yong-Jun 國立 昌原大學校 基礎科學硏究所 1994 基礎科學硏究所論文集 Vol.6 No.-

Koji를 첨가한 저식염 멸치젓의 숙성 중 휘발성 향기성분의 변화를 대조구와 분석 비교하였다. 총 106개의 휘발성 성분이 검출되었는데 이 중에서 79개의 화합물은 표준품으로 확인 동정되었다. 이들은 주로 aldehyde, ketone, alcohol, ester, aromatic hydrocarbon, furan 및 nitrogen-containing화합물로 구성되어 있었다. 숙성 중 두시료에서 aldehyde 및 ester류의 화합물의 종류와 함량이 가장 많았다. 특히 koji를 첨가한 멸치젓에서는 대조구에서는 검출되지 않은 2,6-dimethylpyrazine, 2-ethtyl-6-methylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine 및 tetramethylpyrazine이 검출되었으며 2-phenylethanol도 검출되었다. Volatile flavor compounds in low salt-fermented anchovy pastes by adding koji(Koji), compared with Control, were analyzed by simultaneous steam distillation-solvent extraction/gas chromatography/mass spectrometry. Volatile compounds(106) were detected in both samples during fermentation. Among these, 79 compounds were positively identified and were composed mainly of aldehydes, esters, alcohols, detones, nitrogencontaining compounds in both samples. Alkypyrazines, such as 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine and tetramethylpyrazine, and also 2-phenylethanol were identified only in Koji.

시판 전어젓의 휘발성 향기성분의 구명

차용준,박지영,장성민,김훈,박승영 창원대학교 생활과학연구소 1998 생활과학연구 Vol.- No.2

Voltatile flavor components in salt-fermented Gizzard shad were analyzed by simultaneous steam distillation-solvent extraction gas chromatography/mass spectrometry. One hundred compounds were detected in sample. These compounds were composed mainly of aldehydes(15), ketones(14), alcohols(18), aromatic compounds(7), N-containing compounds(9), esters(15),S-containing compounds(8) and miscellaneous compounds(14). The alcohols were the large amounts in the number of flavor compounds detected in sample. But these compounds may not have an impact on sample flavor because of their high flavor thresholds. The flavor compounds such as aldehydes, ketones, N-containing compounds, esters and S-containing compounds were supposed to be playing a major role in salt-fermented Gizzard shad.

폐 섬유 보강 복합재의 제조와 마찰특성

차준용,이정민,모상영,이재달,배기서,홍영기 忠南大學校 産業技術硏究所 1996 산업기술연구논문집 Vol.11 No.2

Fiber-reinforced composite materials are used in a wide variety of applications in the advanced field of industries such as electric clutch, motor, car, space and aviation etc. It is well known that the brake lining made of fiber-reinforced composites show excellent friction and wear properties compared to the conventional asbestos brakes and also are known to have high absorption energy and excellent high temperature properties in braking. In order to endow high friction and wear stability to the commercial brake lining, the waste fiber such as cotton, PAN, PET, nylon,kevlar, glass and it's binary mixture fibers were used the fiber reinforcements. The fiber/phenolic resin system has been carried out by preform molding method. The friction tester was especially designed and prepared for evaluation of frictional properties such as friction coefficient and stability. The physical properties of fiber reinforced composites were investigated in terms of the 3-point bending strength, the properties of friction, and morphology. The results obtained from the work are as follows ; 1. The friction properties of the cotton fiber reinforced composites were similar to those of the commercial brake linings, but in the cases of reinforcement of kevlar, glass. we can improve those properties, 2. The proper amount of organic and inorganic fiber mixtures can improve the properties of friction and the mechanical properties, 3. It is more desirable to manufacture hybrid fiber reinforced composites because single cotton or synthetic fiber reinforced composites aren't improved frictional properties, and 4. On evaluating frictional properties of waste fiber reinforced composites, frictional properties of waste fiber reinforced composites are superior to commercial disc lining. Therefore we can confirm practical possibility of waste fiber reinforced disc lining.

상용차 S/CAM 샤프트 단조금형 성형 해석

전영민,성백섭,김미애,차용훈 한국공작기계학회 2008 한국공작기계학회 춘계학술대회논문집 Vol.2008 No.-

In the hot forging process, the forging faulty product due to strain and temperature should be controlled in order to obtain sound S/CAM forging products. The forging defects that are caused by metal were strain, temperate, and inclusion. But the control of forging defects has been based on the experience of the foundry engineers. In this paper, the computer simulation analyzed the effective plastic strain and temperature behaviors. The quantitative analyses which proposed the effective mold design of S/CAM shaft was executed. The parameters of forging shape that affected on the optimize conditions that was calculated with simple equation were investigated. it is expected that the developed analysis model and design technique would greatly contribute to the drum brake optimal design considering effective plastic strain and temperature affected behaviors.

돼지고기육종의 방사선 유래 휘발성 물질 분석

차용준,박지영,김훈,김소정,정연정,소양순,유영재 창원대학교 생활과학연구소 2000 생활과학연구 Vol.4 No.-

Bacillus cereus KCTC 3674 produced at least two kinds of extracellular proteases. Two major bands of the protease activity with molecular weights of approximately 100 and 38 kDa were obtained after gelatin-SDS-PAGE. The production of extracellular proteases occurred during the logarithmic growth phase and was greatest when cultures reached the stationary growth phase. On the other hand, the growth of B. cereus KCTC 3674 and the production of its extracellular proteases were severely inhibited by the addition of protonophore carbonylcyanide m-chlorophenylhydrazone (CCCP). Thus, it was concluded that the growth of B. cereus KCTC 3674 and the production of its extracellular pretenses were strongly affected by a H+ electrochemical potential.

Koji를 이용한 저식염 멸치젓의 속성제조에 관한 연구

차용준,김은정,주동식 國立昌原大學校 基礎科學硏究所 1994 基礎科學硏究所論文集 Vol.6 No.-

산업적으로 경쟁력이 있는 젓갈을 제조하기 위한 목적으로 본 연구는 현재까지 연구된 저식염 젓갈에 Koji를 첨가하여 젓갈의 속성제조 및 풍미성분의 개량을 시도하여 보았다. Koji를 첨가한 저식염 멸치젓은 숙성 30일경에 완전히 숙성되었으며 이때 아미노질소 함량도 가장 높았다. 지방 및 단백질 분해효소의 활성은 대조구 및 Koji첨가 시료 모두 숙성 20일 및 30일경에 가장 높았고 그 후로 감소하였다. 단백질 분해균은 Koji의 경우 숙성 20일경에, 대조구는 숙성 30일경에 가장 많았으며 그 후로 감소하였다. Koji를 첨가한 저식염 멸치젓은 재래식 기존 젓갈에 비해 단기간에 숙성시킬 수 있었다. The adding effect of Koji, made by Aspergillus oryzae, in low salt-fermented anchovy paste was studied to reduce fermentation time and to enhance flavor quality as a commercial feasibilty in seafood industry. The content of volatile basic nitrogen increased slowly during fermentation, whereas that of amino nitrogen was the highest in 30days of low salt-fermented anchovy made with Koji. Protease and lipase activity in anchovy paste, which made with or without Koji, were high amount in 30 and 20 days of fermentation, respectively. A number of proteolytic bacteria was high level in 13 days and then slowly decreased afterward.

미강유의 지방산조성에 관한 연구

차용준,박태홍 國立昌原大學校 基礎科學硏究所 1993 基礎科學硏究所論文集 Vol.4 No.-

As one of studies of rice bran, fatty acid composition in rice bran oil was experimented for the purpose of developing rice bran based snack. The lipid content of rice bran was 15.71% by wet basis, which were composed of 12.62% of nonploar as a neutral lipid and 3.09% of polarlipid as glycolipid and phospholipid. The ratios of neutral, glicoand phospholipid in total lipid were 80.36: 17.86: 1.78%, respectively. Total 21 fatty acids, such as 12 of saturated fatty acids, 4 of mono-unsaturated fatty acids and 5 of poly-unsaturated fatty acids were detected in rice bran lipid. The major fatty acids in total lipid of rice bran were oleic, linoleic and palmitic acids. The fatty acid composition of neutral lipid was similar to that of total lipid. The content of palmitic acid were 21.66% in glycolipid and 33.05% in phospholipid, respectively and also was higher than that in neutral lipid.

쇠고기육중의 방사선 유래 휘발성물질의 분석

차용준,박지영,김훈,박승영,조우진,송양순,유영재 창원대학교 생활과학연구소 2000 생활과학연구 Vol.4 No.-

This study was conducted to identify irradiation-derived volatile components, having positive-correlation with irradiation doses, which may play roles as maker materials for detecting post-irradiation in pork meat. The volatile components of irradiated(0, 1, 3, 5 and 10 kGy doses) pork(Belly) meat was analyzed by liquid liquid continuous extraction(LLCE)/GC/MSD methods. By the results of linear regression analysis between irradiation doses and volatile component amounts in fresh pork, 3 compounds including γ-octalactone(r=0.82), 1-octen-3-ol(r=0.90) and butanoic acid(r=0.81) had high correlations with irradiation doses.

젓갈에서 分離한 蛋白質分解力이 强한 細菌 및 生成 酵素의 特性에 관한 硏究

車庸準 國立 昌原大學校 産業技術硏究所 1988 産技硏論文集 Vol.2 No.-

Fermented fish products which held more than 15% of salt contents have been consumed from old ages in Korea. However, it has been currently known that salt is one of the causative ingredients for adult diseases, diet reduced salt content is recently recommended. And fermented fish products were difficult to be industrial large scale-production because of long term by natural fermentation, also flavor and nutrition were slowly degraded after optimal fermentation day. So it is urgent that quality improvement such as sanitary processing and preservative method for stability during circulative process. In this study, actually, the strongest proteolytic bacteria, Bacillus subtilis p-4(below, B. subtilis p-4), among strains which were isolated from fermented anchovy on the marketing was selected, and its cultural character, properties of protease produced by that strain were experimented. The results obtained were as follows; B. subtilis p-4, which grow best at 40℃, pH 7.0 and 3% of salt contents, was shown 0.48hr?? of specific growth rate and 182㎍-Tyr/hr.ml of maximum proteolytic activity after 30 hrs in continuous culture. The protease produced by B. subtilis p-4 showed maximum activity at 50℃, pH 7.0, and molecular weight was estimated to be 18,000 by Sephadex G-100 filtration, Km value by equation of Lineweaver-Burk was determinded to be 0.65% for casein as a substrate. It was supposed to be a kind of metal chelator sensitive neutral protease from the result of high sensitivity against EDTA, o-phenanthroline and metal ions such as Cu²?, Ni²?, Zn²?.

수돗물염수액 전기분해에 의한 살균소독

박준오, 김완석, 최영기, 이영민, 김형규, 차은종, 김석용 충북대학교 동물의학연구소 2008 Journal of Biomedical and Translational Research Vol.9 No.2

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