새조개 생육과 자숙육 및 자숙액즙의 식품성분 비교 -2. 함질소엑스성분 및 무기성분의 비교-

김귀식,하봉석,배태진,진주현,김현주,KIM Kui-Shik,HA Bong-Seok,BAE Tae-Jin,JIN Joo-Hyeon,KIM Hyeon-Ju 한국수산과학회 1993 한국수산과학회지 Vol.26 No.2

최근 생산량이 증가 추세에 있으며 특히 우리나라 연간생산량 중 거의 절반이 남해안의 전남해역에서 생산되고 있는 새조개의 맛에 기여하는 맛성분을 구명하기 위하여 여수해역에서 생산되고 있는 새조개를 시료로 하여 생육과 자숙육, 그리고 자숙액즙의 함질소엑스화합물 및 무기성분 등을 분석, 비교하였다. 유리 아미노산의 조성은 생육과 자숙육에는 glutamic acid, aspartic acid, glycine, arginine, lysine, leucine 및 alanine의 함량이 가장 많았다. 자숙액즙에는 glutamic acid의 용출율이 가장 높아 $21.7\%$였고 cystine의 용출율이 가장 낮아 $7.3\%$였다. 생육, 자숙육, 자숙액즙 모두 유리아미노산 조성중 필수아미노산은 lysine, arginine 및 leucine의 함유율이 높았고 methionine, histidine 및 tryptophane의 함유율이 낮았다 그리고 비필수 아미노산 중에는 glutamic acid, aspartic acid, glycine 및 alanine의 함유율이 높았고 proline, tyrosine, serine 및 cysteine의 함유율이 낮았다. 핵산관련물질은 생육과 자숙육 모두 ATP, ADP, AMP, inosine 및 hypoxanthine을 함유하고 있었다. 그리고 자숙액즙에는 미량의 ATP, ADP, AMP 및 hypoxanthine이 검출되었다. 핵산관련 물질은 자숙함에 따라 ATP는 약간 감소하였으나 ADP, AMP, inosine 및 hypoxanthine은 약간 증가하였다. TMA 함량은 생육에 $0.3mg\%$이었던 것이 자숙시 $0.8mg\%$로서 다소 증가하였고 TMAO 함량은 생육에 $5.2mg\%$이었던 것이 자숙시 $4.5mg\%$로 다소 감소하였다. betaine함량은 매우 적었다. 무기성분중 P의 함량이 가장 많았고 다음이 K, Ca 및 Zn의 순이었고 Fe, Zn의 함량은 다른 패류에 비해 높았다. 자숙액즙에는 P, Zn 및 Na의 용출율이 높아 각각 $15\%,\;12.2\%$ 및 $11.9\%$였다. The nitrogenous compounds and minerals in the raw and cooked meat of cockle shell were analyzed, and compared with those of cooked meat extracts. In abundant free amino acids, the content of glutamic acid was $129mg\%$ in raw meet, $105mg\%$ in cooked meat, $28mg\%$ in cooked meet extracts, aspartic acid, glycine, arginine, lysine, leucine, and alanine in order. The major components were lysine, arginine and leucine, and the minor components of essential amino acids were proline, tyrosine, serine and cystine. Some of ATP, ADP, AMP, inosine and hypoxanthine were identified in raw and cooked meat, but IMP and inosine were not detected in cooked meat extracts. A slight drop in content of ATP was showed in cooked meat and those had a higher content in inosine and hypoxanthine compared with raw meat. TMA, TMAO and betaine were also checked in all meat products and TMA slightly increased during cooking. Minerals in cooked cockle shell products were phosphorous, potassium, calcium and zinc. The content of phosphorous showed the highest value($16mg\%$ in raw, $185mg\%$ in cooked meat, and $25mg\%$ in extracts).

새조개 생육과 자숙육 및 자숙액즙의 식품성분 비교 -1. 일반성분 및 지질조성의 비교-

김귀식,하봉석,배태진,진주현,김현주,KIM Kui-Shik,HA Bong-Seok,BAE Tae-Jin,JIN Joo-Hyeon,KIM Hyeon-Ju 한국수산과학회 1993 한국수산과학회지 Vol.26 No.2

여수지방에서 많이 생산될 뿐아니라 새로운 양식품종으로 대량생산이 가능한 새조개의 식품학적인 품질을 구명하기 위하여 새조개의 생육과 자숙육, 그리고 자숙액즙의 일반성분, 지질조성 및 지방산조성 등의 차이를 분석하여 비교, 검토하였다. 자숙육의 수분이 생육보다 다소 적었고 조단백질 및 조회분은 수분과는 반대로 생육보다 약간 증가하였으며 조지방은 약간 감소하였고 glycogen은 차이가 없었다. 휘발성염기질소량은 생육의 경우 $1.8mg\%$로 양호하였으며 자숙시 $3.7mg\%$로 약간 증가하였다. 생육과 자숙육 및 자숙액즙의 총지질조송은 각각 비극성지질이 $25.4\%,\;22.4\%$ 및 $48.7\%$, 극성지질이 $74.6\%,\;77.6\%$ 및 $51.3\%$로 대부분 극성지질로 구성되어 있었다. 비극성지질의 성분은 triglyceride 및 free fatty acid, 극성지질은 phosphatidyl choline과 phosphatidyl ethanolamine이 주성분이었다. 총지질과 비극성지질 및 극성지질을 구성하고 있는 지방산조성은 생육, 자숙육, 자숙액즙 모두가 20:5(n-3), 22:6(n-3), 16:0 및 18:0 등이 주성분을 이루고 있었고 20:5(n-3)와 22:6(n-3)을 주체로 하는 polyene산의 비율이 훨씬 높았다. 자숙육은 생육에 비해 polyene산 경우 20:5(n-3)이 증가하는 반면 22:6(n-3)은 감소하는 경향이고 포화산의 경우 16:0는 증가하나 18:0는 감소하는 경향을 보였다. 자숙액즙에는 20:5(n-3)과 22:6(n-3)을 주체로 하는 polyene산의 비율이 생육이나 자숙육에 비해 낮았으나 16:0을 주체로 하는 포화산의 비율이 높았다. In order to obtain basic data on the effective utilization of cockle shell, food compositions and lipid components its the raw, cooked meat and cooked meat extracts were analyzed. Cooked meat($95^{\circ}C$, 15 sec 3kg/200l water) showed a slight lower content in moisture and total crude lipid then raw meat but those meat had more crude protein and ash then raw one. Non-polar lipid of the raw, cooked meat and its extract consist of $25.4\%,\;22.4\%\;and\;48.7\%$, of total lipid, while polar lipid, $74.6\%,\;77.6\%\;and\;51.3\%$ respectively. Non-polar lipid was mainly was consisted of triglyceride, free fatty acid, and polar lipid mainly was consisted of phosphatidyl choline, phosphatidyl ethanolamine. The major fatty acids of total lipid and fractionated lipid were 20:5(n-3), 22:6(n-3), 16:0 and 18:0 in the raw, cooked meat and cooked meat extracts and showed higher contents in polyenes such as 20:5(n-3), 22:6(n-3).

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.

제조 및 건조조건에 따른 마른멸치의 식품성분과 항산화 특성

김귀식(Kui Shik KIM),정복미(Bok Mi JUNG),안창범(Chang Bum AHN),박표잠(Pyo Jam PARK),강동수(Dong Soo KANG) 전남대학교 수산과학연구소 2006 수산과학연구소논문집 Vol.15 No.1

This study was conducted to evaluate the quality of dried anchovies with processing and drying conditions. The nutritional and favorite properties of plain dried anchovies were superior to those of boiled dried anchovies. On the other hand, the lipid properties, food sanitary properties and sensory properties of plain dried anchovies were inferior to boiled dried anchovies. Favorite properties such as a hot water soluble nitrogen content and sensory evaluation on color and appearance of cold air dried anchovies was superior to that of sun dried anchovies and hot air dried anchovies. The nutritional properties of cold air dried anchovies was similar to that of sun dried anchovies, but was superior to that of hot air dried anchovies. Consequently, cold air dried anchovies was recognized as a boiled dried anchovy with the most quality.

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.

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.

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.

참치 내장유 중에서 레시틴의 분리 , 정제 및 이용에 관한 연구 2 . 레시틴의 이용

김귀식(Kui Shik Kim) 한국수산과학회 1998 한국수산과학회지 Vol.31 No.6

The refined lecithin derived from skipjack viscera oil was added to fish sausage and then the quality stability of the fish sausage during storage was studied. The fish sausages with the lecithin (lecithin 0%, A; 2%, B; 4%, C; 6%, D) were shown low level for peroxide value, carbonyl value and acid value compared to that without the lecithin, when they were stored for 40 days at 5℃. The fish sausage with the lecithin was also almost unchanged in polyunsaturated fatty acid compositions such as 22:6 (n-3) and 20:5 (n-3) during storage. Before storage, both the sausages with and wit6out the lecithin were almost unchanged in their sensory score, but the sensory scores were decreased with storage. As a result from sensory score, the sausage contained 2% of lecithin (B) was similar to that of 0% lecithin (A). However, all the samples were kept their oxidative stabilities far 40 days at 5℃.

조미 정어리포 가공에 관한 연구 2. 저장중의 품질변화

김귀식(Kui Shik KIM),강태중(Tae Jung KANG),박춘규(Choon Kyu PARK),오원숙(Won Suk OH) 전남대학교 수산과학연구소 1998 수산과학연구소논문집 Vol.7 No.-

In to determine the quality stability seasoned-dried sardine products during storage at 5℃ for 60 day, texture, viable cell count, peroxide value and sensory score were investigated. After seasoning, fish meats were divided into three kinds of product : product A(sardine : surimi = 80 : 20%), product B(sardine : surimi = 60 : 40%), product C (sardine : surimi = 50 : 50%). Then, these were dried in the sun and hot air. During the storage, hardness was 8.1~8.7㎏ in the sun-dried and hot air-dried products, elasticity, 0.77~0.89 and the cohesiveness, 0.43~0.55. Hardness, elasticity and cohesiveness were excellence in the product C. The number of viable cell during the storage increased slightly but it was clear that product could be preserved in good condition for 60 days at 5℃. Changes in peroxide value in the sun-dried and hot air-dried products during the storage were slightly increased. The product C was the lowerest in peroxide value ; next in order were the product B and the product A. The sensory evaluation score of seasoned-dried product was decreased slightly during storage. These results showed that the product C was the most desirable quality during storage at 5℃ for 60 days.

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.