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멍게(Halocynthia roretzi) 식해 및 조미 멍게의 영양 및 생리활성 특성
김풍호 ( Poong Ho Kim ),김민지 ( Min Ji Kim ),김지혜 ( Ji Hye Kim ),이지선 ( Ji Sun Lee ),김기현 ( Ki Hyn Kim ),김현정 ( Hyeon Jeong Kim ),전유진 ( You Jin Jeon ),허민수 ( Min Soo Heu ),김진수 ( Jin Soo Kim ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.1
This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi. The total taste values of sikhae fermented for 4 and 5 days were 10.9 and 15.4, respectively, which was lower than for commercially seasoned sea squirts. The sikhaes contained mostly glutamic and aspartic acids. The total amino acid contents of sikhaes fermented for 4 and 5 days were 5.5 and 6.0 g/100 g, respectively, which were lower than those of commercial seasoned-sea squirts or similar. An amount of 100 g of sikhae and its seasoned products contained P, K, Mg and Fe, and these minerals, which are deemed good for our health, were at 10% above the recommended daily requirements. The functional properties of sikhae fermented for 4 and 5 days were as follows: for ACE inhibiting activity, 69 and 69.5%, respectively; for antioxidative activity, 28.9 and 29.3%, respectively; for xanthine oxidase inhibitory activity, 52.8 and 53.1%, respectively; and for α-glucosidase inhibitory activity, 2.4 and 1.4%, respectively. Antimicrobial activity of the 5 day fermented sikhae against Vibrio parahaemolyticus and Staphyloccus aureus was detected in 8 mm and in 7 mm against Escherichia coli
메기(Silurus asotus )에 투여한 멜라민의 체내함량 변화
김풍호 ( Poong Ho Kim ),조미라 ( Mi Ra Jo ),이희정 ( Hee Jung Lee ),김경덕 ( Kyoung Duck Kim ),하광수 ( Kwang Soo Ha ),유현덕 ( Hyun Duk Yoo ),유홍식 ( Hong Sik Lee ),이두석 ( Doo Seog Lee ),윤호동 ( Ho Dong Yoon ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.6
In 2007, pet food contaminated with melamine caused hundreds of dogs and cats to develop renal failure all over the world. In 2008, over 294,000 infants consumed infant formula and developed kidney stones in China. Further investigation revealed that fish feed also contained melamine; this raised concerns about melamine residues in edible fish tissues, which could have caused the urinary tract stone epidemic. In Korea, catfish fed with assorted feed that included cuttlefish organs that contained melamine developed whitening syndrome and fell dead in some populations in 2008. This event raised suspicions about the toxicity of melamine and all feeds containing melamine were immediately recalled. In this study, we investigated the rates of melamine accumulation and depletion in muscle and viscera of catfish to propose proper withdrawal periods. One group of catfish was fed a commercially available diet that contained 30, 100 and 300 mg melamine per kg diet for 14 days. To investigate residual melamine contents in muscle and viscera, other experimental groups were fed a melamine free diet after being fed melamine for 7 days. The residual amount of melamine was analyzed by LC-MS/MS. The melamine concentration in muscle was estimated to be 3.7 mg/kg after 6 days of feeding with a diet containing 300 mg melamine/kg. After 2 days of culture with a melamine free diet, the residual melamine was depleted and the concentration had decreased from 1.15 mg/kg to 0.19 mg/kg in the muscle of catfish fed a diet containing 300 mg melamine/kg for 7 days. The residual amount of melamine was reduced to 0.03 mg/kg in muscle after 7 days of culture with a melamine free diet and was undetectable after a prolonged culture period of 14 days. Catfish tend to excrete melamine rapidly after oral administration and changes in body color were not observed during the short dosing period.
해수 중의 수온, 염분 및 pH에 따른 노로바이러스 및 Male Specific Coliphage 농도변화
김풍호 ( Poong Ho Kim ),박용수 ( Yong Soo Park ),박큰바위 ( Kunbawui Park ),권지영 ( Ji Young Kwon ),유홍식 ( Hong Sik Yu ),이희정 ( Hee Jung Lee ),김지회 ( Ji Hoe Kim ),이태식 ( Tae Seek Lee ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.4
Pre- or post-harvest processing is required to mitigate the risk of norovirus infection mediated by shellfish or seafood. We investigated the environmental resistance of human norovirus (HuNoV) under various conditions of temperature, salinity, and pH in seawater. Male-specific coliphage (MSC) was as the reference virus for all tests. At 4℃, HuNoV GII4 spiked into seawater was continually detected by RT-PCR for 35 days, regardless of salinity or pH level. It maintained nearly stable concentrations, meaning HuNoV can sustain a viral population in seawater long enough to be accumulated by shellfish and other filter feeders during winter. MSC was also stable at 4℃ although viral infectivity dropped sharply after 28 days. The effects of salinity and pH on MSC were indistinct. At 25℃ the detectable period of HuNoV GII4 by RT-PCR in seawater decreased to about one-third or half of the period at 4℃. High salinity (32 psu) and alkaline pH (8.5) were also unfavorable for sustaining HuNoV abundance at 25℃ in seawater. The resistance patterns of MSC to high temperature, high salinity, and alkaline pH were more dramatic and viral infectivity decreased over time, almost in direct proportion to experimental days. MSC was undetectable after 12 days under all salinities and pH levels at 25℃.
Tea bag 포장한 멸치 복합 분말의 가공 및 그 추출물의 정미성분
이호연(Ho Yeon Lee),정부길(Bu Gil Chung),이정석(Jung Suck Lee),김풍호(Poong Ho Kim),김진수(Jin Soo Kim),이응호(Eung Ho Lee) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.4
This study was carried out to prepare anchovy based powder for instant soup packed in tea bag which can be used handily as a extractives, and to determine the taste compounds of extractives of anchovy based powder for instant soup. The anchovy based powder for instant soup was made by adding of 72% in the redried anchovy, 14% in the sea tangle, 7% in the mushroom and 7% in the katsuobushi to the total mixtures. And the anchovy based powder for instant soup was packed in tea bag. The desirable extraction time are 5 min in package in tea bag with air permeability 100 ㎥/㎡/min and over 20 min in package in tea bag with air permeability 65 ㎥/㎡/min, respectively. Judging from the result of extraction rate of total nitrogen, color and sensory evaluation in extractives of anchovy based powder for instant soup extracted by optimal extraction time, the quality in extractives of instant soup packed in tea bag with air permeability 100 ㎥/㎡/min was superior to those of instant soup unpacked in tea bag and of instant soup packed in tea bag of air permeability 65 ㎥/㎡/min. The principal taste compounds of extractives of anchovy based powder for instant soup packed in tea bag with air permeability 100 ㎥/㎡/min were IMP (9.26 ㎎/100 ㎖ in 5% solution) and free amino acids (24.30 ㎎/100 ㎖ in 5% solution) such as histidine, proline, lysine and taurine. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of extractives of anchovy based powder for instant soup packed in tea bag with air permeability 100 ㎥/㎡/min.
김인수(In Soo Kim),허민수(Min Soo Heu),이정석(Jung Suck Lee),김풍호(Poong Ho Kim),조문래(Moon Lae Cho),안화진(Hwa Jin Ahn),심효도(Hyo Do Shim),김진수(Jin Soo Kim) 한국응용생명화학회 2001 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.4
This study was carried out to examine the quality stability of powdered soup using powder from oyster wash water (PSW). To compare the quality stability, powdered soup from oyster hot-water extracts (PSE) was also prepared by mixing hot-water extract powder (15 g), table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g), and onion powder (1.5 g). In preparing PSW, powder from oyster wash water, instead of powder from oyster hot-water extracts, was added and other additives were the same proportion as PSE. The PSW and PSE were packed with laminated film bag (OPP, 20 ㎛; PE, 20 ㎛; paper, 45 g/㎥; PE, 20 ㎛; Al, 7 ㎛; PE, 20 ㎛), and then stored at ambient temperature for 12 months. The moisture content, water activity, peroxide value, and fatty acid composition showed little changes during storage of the PSW The pH, volatile basic nitrogen content, and brown pigment formation increased slightly, while white index decreased slightly during storage of PSW. No significant difference was observed in the changes of food components between PSW and PSE during storage. According to a sensory evaluation, the change in quality of PSW was negligible during 12 months of storage. From the results of the chemical experiment and sensory evaluation, PSW packed with laminated film bag (OPP, 20 ㎛; PE, 20 ㎛; paper, 45 g/㎛; PE, 20 ㎛; Al, 7 ㎛; PE, 20 ㎛) was revealed to be preserved in good quality during 12 months of storage.
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).