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RISS 인기검색어
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조기의 조미 건포류 제조 시 알코올 처리 전후의 이화학적 특성비교
정복미(Bok Mi JUNG),정규화(Gyu Hwa CHUNG),신태선(Tai Sun SHIN) 전남대학교 수산과학연구소 2002 수산과학연구소논문집 Vol.11 No.-
This study was carried out to investigate the effect of alcohol treatment in physicochemical properties of dried small yellow croaker. The products of small yellow croaker were prepared by adding sugar, sorbitol, salt and starch syrup. The nutrient composition of the products were determined, and sensory characteristics were evaluated. The crude lipid and carbohydrate contents of the products were reduced after alcohol treatment but crude protein contents was increased. Amino acid profiles of products showed in order high content of glutamic acid, aspartic acid, glysine and lysine independent of alcohol treatment. The saturates in fatty acid composition were reduced after alcohol treatment, while monoenes were increased. Calcium, magnesium, sodium and copper contents of products were increased after alcohol treatment but zinc content was reduced. In sensory evaluation, there were not significantly different in taste, color, odor and overall acceptability of the products on alcohol treatment.
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정복미(Bok Mi Jung),정규화(Gyu Hwa Chung),신태선(Tai Sun Shin) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.4
본 연구는 참조기를 이용하여 조미액을 달리하여 4가지 건포류를 제조한 후 영양성분, 과산화물가, 대장균군수 및 관능평가를 실시한 결과 다음과 같은 결과를 얻었다. 건포류의 일반성분에서 수분은 다른 제품에 비해 녹차액을 사용한 B제품이 약간 높게 나타났으며, 조미 건포류의 단백질함량은 39~45%로 대체로 높게 나타났다. 지방함량은 녹차액이 함유된 B제품이 가장 낮았으며, 매운 조미료를 이용한 D제품에서 지방함량이 가장 높게 나타났다. 탄수화물 함량은 23~31%로 나타났으며, 매운맛을 내는 D제품의 탄수화물 함량이 가장 낮게 나타났다. 회분 함량은 특히 매운 조미료를 사용한 D제품에서 다른 제품보다 약간 높게 나타났다. 건포류의 구성 아미노산 중 함량이 가장 높은 것은 glutamic acid이었으며, 다음으로 aspartic acid, glycine, lysine 순으로 나타났다. 지방산의 구성에서 포화지방산의 비율은 50~51%범위로 거의 제품간의 차이가 나타나지 않았고, monoenes의 비율은 로즈마리액을 처리한 제품의 비율이 가장 낮았으며, polyenes의 비율은 상대적으로 로즈마리액을 처리한 제품이 높게 나타났다. 과산화물가가 가장 낮은 제품은 로즈마리액을 첨가한 C제품이었으며, 매운맛을 내는 D제품이 가장 높은 값을 나타냈다. 대장균군수는 모든 제품에서 모두 음성으로 검출되지 않았다. 관능평가결과 맛, 색의 경우 모든 제품이 쥐포와 유의적인 차이가 없었으며, 냄새의 경우 매운맛을 내는 D제품은 쥐포와 차이가 없었으나, A, B, C제품은 모두 쥐포에 비해 유의적으로 낮게 나타났다. 전반적인 좋아함에서는 모든 제품이 쥐포와 차이가 없었다. To utilize the small redlip croaker, four kinds of seasoned fillet were produced. The nutrient composition, peroxide value and coliforms count of the products were determined, and sensory characteristics were evaluated. The seasonings consisted of the formula for commercial dried file fish added with water (A, control), green tea extract (B), rosemary extract (C) and soypaste with red pepper (D). The crude protein and carbohydrate contents of the products were in the range of 39~45% and 23~31%, respectively. The lipid content of product B was the lowest, while that of product D was the highest among the tested products. All products showed similar amino acid profiles with a high content of glutamic acid, aspartic acid, glycine and lysine. The saturates in fatty acid composition were similar (50~51%) among the products. However, the polyenes were higher (17%) in product C than products A, B and D (13%). The peroxide value of product C was the lowest among the products. There were not significant differences in taste and color among the products.
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한국産 꺽지(coreoperca herzi)의 종묘생산
한경호(Kyeong Ho HAN),박준택(Joon Taek PARK),정규화(Gyu Hwa JUNG),조재권(Jae Kwon CHO),오성현(Sung Hyun O),홍지선(Chi Sun HONG) 전남대학교 수산과학연구소 1999 수산과학연구소논문집 Vol.8 No.-
This study was conducted to develop the effective seeding production of Korean aucha perch, Coreoperca herzi. Time need for hatching and survival rate of fertilized eggs, growth and survival rate of the larvae and juveniles reared at different water temperatures(18.0±0.5℃, 21.0±0.5℃, 24.0±0.5℃) and rearing densities (300, 600, 900 ind./160ℓ) were investigated. And also, growth and survival rate of Korean aucha perch juveniles fed experimental diet(compound meal+Artemia nauplius+Daphnia sp.; Artemia nauplius+Daphnia sp.; compound meal) were determined. The required time for hatching and hatching rate of eggs after insemination in different water temperatures were 400~412 hours(98.5%) at 18.0±0.5℃, 288~296 hours(95.4%) at 21.0±0.5℃, 218~237 hours(87.4%) at 24.0±0.5℃, respectively. The fastest growth of fingerings reared at different water temperature were obtained at 24.0±0.5℃ followed by 21.0±0.5℃, 18.0±0.5℃ and the highest survival rates were 82.5%, 70.2% and 60.5%, respectively. The growth and survival rates of larvae for 100 days were 50.5±1.0㎜, 90.5% at 300 ind./160ℓ group, 43.5±1.0㎜, 75.5% at 600 ind./160ℓ group and 41.3±1.0㎜, 63.2% at 900 ind./160ℓ group, respectively. In the groups of Korean aucha perch, Coreoperca herzi fed the experimental diet, the highest growth and survival rate was shown in mixture of compound meal, Artemia nauplius and Daphnia sp. feeding trial group.
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