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金洙賢,李應昊,韓鳳浩,金世權 釜山水産大學校 1978 釜山水産大學 硏究報告 Vol.18 No.1
1976年 以來 우리나라에서 漁獲量이 急增하고 있는 정어리를 보다 效率的으로 食用化하기 위한 方法을 檢討하기 위하여 粉末燻乾정어리의 加工 및 貯藏에 관한 實驗을 하였다. 製品은 水分이 11.7%, 脂肪이 22.9%, 蛋白質은 61.7%였고, 原料 fillet에 대한 收率은 16.8%였으며, 담백한 맛과 燻乾品特有의 香氣가 있었다. 그리고 製品은 탄산가스 중에 貯藏하면 貯藏 중 酸化酸量의 變化가 거의 없고 品質을 安全하게 保藏할 수 있다는 結論을 얻었다. Since 1976 the catches of sardine have been increased rapidly in Korea. A processing method of smoked sardine meat powder and its quality changes during storage were studied. The fillets of raw sardine meat were boiled at 98℃ for 1 hour in a wire basket. After cooling at room temperature, the boiled fillets which small bones were removed were smoked at 60-70℃ for 8 hours. The second smoking was carried out under same conditions after 24 hours. The products were cleaned with brush and then powdered. The contents of moisture, lipid and protein were 11.7%, 22.9% and 61.7%, respectively. The yield of the product to the weight of raw fillet was 16.8%. According to the results of panel test, the product was well accepted having meaty taste and characteristic smoky flavor. The amount of oxidized acid in the product increased only a little during the storage in carbon dioxide gas.
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李應昊,金洙賢 釜山水産大學校 1975 釜山水産大學 硏究報告 Vol.14 No.2
굴비 製造中의 一般成分, 아미노態窒素, 總窒素 및 核酸關聯物質의 變化를 實驗하여 다음과 같은 結果를 얻었다. 1. 原料 참조기에는 IMP와 inosine含量이 월등하게 많았고, ATP, ADP, AMP및 hypoxanthine은 적었다. 2. 마른간 工程中, 原料 참조기중에 많았던 IMP(13.7 μmloe/g, dry base) 는 약 1/9로 inosine (12.9μmole/g, dry base)은 1/3로 減小하였고, 한편 hypoxanthine은 5.7培로 增加하여 19.2μmole/g, dry base였다. ATP, ADP 및 AMP는 큰 變化가 없었다. 마른간 한 後 굴비를 製造하기 위한 乾燥工程에는 鹽藏直後에 많았던 hypoxanthine은 約 1/2로 減小하여 10.2μmole/g. dry base였다. 굴비 중에는 hypoxanthine 含量이 가장 많고, ATP, ADP, AMP, IMP��inosine은 量이 아주 적었다. 3. 굴비 製造中 脫水는 主로 鹽藏工程中에 일어 났으며, 아미노態窒素는 原料 참조기에 乾物重量基準으로 136㎎%이던 것이 鹽藏直後에 298㎎%로서 鹽藏工程中 2.2倍 增加하였고, 굴비 第品은 354mg%로서 鹽藏後 굴비를 製造하기위한 乾燥工程中에 다시 增加하며 原料에 비하여 2.6倍 增加하였다. 4. 굴비의 獨特한 맛에 核酸關聯物質은 큰 구실을 하지 않는다고 보아지며, 아미노態窒素가 굴비 製造工程中 월등히 增加하는 것으로 보아 呈味性 아미노산 및 肉組織이 큰 구실을 할 것으로 보아진다. "Gulbi", salted and dried yellow corvenia, is one of nation-widely consuming fish foods in this country. In this paper, the degradation of nucleotides and their related compounds in yellow corvenia during "Gulbi" processing was studied. The nucleotides and their related compounds were extracted with cold perchloric acid and the amounts were determined by anion exchange column chromatography. In raw yellow corvenia, the results showed that IMP and inosine were dominant and the content of the former was 42.4% and the latter was 39.9% of total nucleotides and their related compounds, and hypoxanthine was 10.4% while the content of ATP, ADP and AMP were low. The IMP and inosine tended to degrade rapidly and hypoxanthine increased remarkably during cry salting for 14 days. After salting and drying, hypoxanthine remained more than the other nucleotides and their related compounds, and ATP, ADP and AMP hardly changed. After "Gulbi" processed, the content of hypoxanthine was the highest whereas ATP, ADP, AMP, IMP and inosine were lower. Free amino nitrogen increased to 2.6 times of that in raw muscle during "Gulbi" processing. As a conclusion, it is presumed the characteristic flavor of "Gulbi" is not attributed to the nucleotides and their related compounds but free amino acid and texture of muscle.
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鞠重烈,張壽賢,金鍾培 군산대학교 1979 群山水産專門大學 硏究報告 Vol.13 No.3
In this study, the total bacterial count and coliforms MPN in samples stored at 5℃ investigated. The distribution, biochemical character and growth temperature of Psychrotrophic coliforms isolated from samples during cold storage were studied, also. The results were as follows : 1.The increasing rate of Psychrotrophic bacterial flora in samples was higher than that of Psy-chrotrophic coliforms. 2.In 213 strains of coliforms isolated from samples, 181 strains were Psychrotrophic coliforms. 3.The isolated Klebsiella aerogenes and Citrobacter freundii from samples were superior in number, showing 106 strains for Klebsiella aerogenes while 54strains for Citrobacter freundii. 4.The number of Klebsiella aerogenes and Citrobacter freundii of isolating Psychrotrophic coliforms showed maxima compared with others of Psychrotrophic coliforms.
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박문기,이현정,김광중,문영수 한국환경과학회 2005 한국환경과학회지 Vol.14 No.2
The concentration of heavy metal were studied for the estimation of quality in herbal medicines which is Bupleuri Radix, Paeoniae Radix, Dioscoreae Rhizoma and Astragali Radix in products of north Gyeongbuk area. Also, we collected soils from several area in Gyeongbuk, and determined heavy metal concentration of soils by ICP. We compared with herbal medicines in products of Gyeongbuk and their soils. The average levels of heavy metal of herbal medicines in Gyeongbuk area are as follows : Mercury is 0.037㎎/㎏, Chromium is 0.093 ㎎/㎏, Nickel is 0.108㎎/㎏, Copper is 0.475㎎/㎏, Zinc is 3.14㎎/㎏, Manganese is 1.52㎎/㎏, Iron is 7.83㎎/ ㎏, and Cadmium, Lead and Arsenic is not detected. It was very lower in concentrations than those of average Korea area. For the heavy metals contents of Gyeongbuk area, in Gong Jung Ri, represented the higher level, it may be due to a near the road. The Cd contents in soil was not a wide difference. For the As and Pb contents in soil, Song Sa Ri (Bupleuri Radix) represented the higher level(0.68㎎/㎏, 1523㎎/㎏). Correlation coefficients of heavy metal contents in cultured herbal medicines and their soils did not give reproducible results. But the degree of correlation between a few heavy metal contents of Dioscoreae Rhizoma and their soil showed the good transfer from the soil.
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서은주,신승철,서현석,김은주,장연수 대한구강보건학회 2003 大韓口腔保健學會誌 Vol.27 No.2
The purpose of this study was to evaluate the actual state of Koreans' behavior about the use of oral hygiene devices and to collect the baseline data for developing appropriate educational objectives to improve dental health. Questionnaires were used to personally interview 1,685 residents in Korea. The obtained results were as fallows; 1. Average head size of toothbrushes was 23.2㎜ in children, 28.2㎜ im adults. 2. The averagep percent of using dentifrice containing fluoride at home was 66.7% in children, 71.4% in adults. 3. The average percent of using orthodontic toothbrushes was 50.5% in orthodontic patients, and the average percent of using interdental burshes was only 16.9% in orthodontic patients. 4. The average percent of using dental floss was 22.3% in periodontic patients, and the average percent of using interdental brushes was 16.5% in periodonitc patients. 5. The patients usually use oral hygiene devices by means of dentals' suggestions and commercial advertisement. 6. Generally few people use auxiliary oral hygiene devices. To improve the oral health starus effectively, more improved and correct informations and materials should be provide to dentists, dental hygienists and patients.
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김진수(Jin?Soo Kim),김혜숙(Hye?Suk Kim),오현석(Hyeun Seok Oh),강경태(Kyung Tae Kang),한강욱(Gang Uk Han),김인수(In Soo Kim),정보영(Bo Young Jeong),문수경(Soo Kyung Moon),허민수(Min Soo Heu) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.4
진주 채취 후 폐기되는 진주조개 육 및 패주를 기능성 식품의 추출소재 또는 가공품의 소재와 같이 효율적으로 이용하기 위한 기초 연구로서 진주조개 육 및 패주의 식품성분 특성에 대하여 살펴보았다. 진주조개 육의 중금속은 수은과 크롬의 경우 검출되지 않았고, 카드뮴의 경우 0.06 ppm, 납의 경우 0.11 ppm이 검출되었다. 또한 패주의 경우 검토한 4종의 중금속이 모두 검출되지 않았다. 휘발성염기질소 함량과 pH는 진주조개 육의 경우 각각 11.6 ㎎/100 g 및 6.31이었고, 패주의 경우 각각 8.6 ㎎/100 g 및 6.33을 나타내었다. 이와 같은 결과로 미루어 보아 진주조개 패주 및 육은 식품가공 소재로서 식품위생적인 면에서 문제가 없었다. 패주의 조단백질 및 총 아미노산 함량은 각각 16.5%와 15,691 ㎎/100 g으로서, 진주조개 육(11.2% and 10,131 ㎎/100 g)과 대조구인 굴(12.1% and 11,213 ㎎/100 g)보다 높았으며, 칼슘과 인의 함량은 육이 각각 95.4 ㎎/100 g과 116.0 ㎎/100 g, 패주가 75.2 ㎎/100 g과 148.1 ㎎/100 g이었다. 유리아미노산과 taste value는 진주조개 육이 각각 635.5 ㎎/100 g과 40.2, 패주가 각각 734.9 ㎎/100 g과 24.1이었으나, 굴의 경우 각각 882.8 ㎎/100 g과 40.2로 진주 가공부산물보다 높은 수치를 나타내었다. 이상의 이화학적, 영양적 특성으로 살펴본 결과, 진주조개 패주는 육에 비하여 단백질 및 탄수화물, 총 아미노산 함량 및 무기질 함량이 높아 근육에 비하여 영양적인 면에서 식품 재자원으로서 우수하다고 판단되었다. 하지만 진주조개 패주 및 육은 굴이나 기타 패류에 비하여 맛 특성은 낮아 맛 추출 소재로는 부적절하다고 판단되었다. This study was conducted to evaluate a knowledge on food components of muscle and adductor muscle of pearl oyster (Pinctada fucata martensii) as pearl processing byproducts. The concentrations of mercury and chromium as heavy metal were not detected in both pearl oyster muscle and adductor muscle, and those of cadmium and lead were 0.06 ppm and 0.11 ppm in only pearl oyster muscle, respectively. Thus, the heavy metal levels of pearl processing byproducts were below the reported safety limits. The volatile basic nitrogen (VBN) content and pH of pearl oyster muscle were 11.6 ㎎/100 g and 6.31 and those of abductor muscle were 8.6 ㎎/100 g and 6.33, respectively. It was concluded that pearl oyster muscle and adductor muscle might not invoke health risk in using food resource. The contents of crude protein (16.5%) and total amino acid (15,691 ㎎/100 g) of adductor muscle were higher than those of muscle (11.2% and 10,131 ㎎/100 g) and oyster (12.1% and 11,213 ㎎/100 g) as a control. The contents of calcium and phosphorus were 95.4 ㎎/100 g and 116.0 ㎎/100 g in muscle, 75.2 ㎎/100 g and 148.1 ㎎/100 g in adductor muscle, respectively. The calcium level based on phosphorus was a good ratio for absorbing calcium. The free amino acid contents and taste values were 635.5 ㎎/100 g and 40.2 in muscle, and 734.9 ㎎/100 g and 24.1 in adductor muscle, respectively, but that (882.8 ㎎/100 g and 40.2) of oyster was higher than those of pearl processing byproducts. Based on the results of physicochemical and nutritional properties, pearl oyster muscle and adductor muscle can be utilized as a food resource.
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