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구재근,이응호,안창범,차용준,오광수,Koo, Jae-Keun,Lee, Eung-Ho,Ahn, Chang-Bum,Cha, Yong-Jun,Oh, Kwang-Soo 한국식품과학회 1985 한국식품과학회지 Vol.17 No.4
밴댕이 및 주둥치젓의 정미성분(呈味成分)에 관한 자료(資料)를 얻고자 유리(遊離)아미노산(酸), 핵산관련물질(核酸關聯物質), 유기염기(有機鹽基) 및 무기질(無機質)을 분석(分析)하였다. 유리아미노산은 밴댕이젓의 경우 lysine, alanine, leucine, isoleucine valine순(順)으로 함량(含量)이 많아 이들의 전체 유리아미노산의 88.6%를 차지하였고, 주둥치젓은 alanine, leucine, isoleucine, Iysine순(順)으로 함량(含量)이 많아 전체 유리아미노산의 84.4%를 차지하였다 핵산관련물질(核酸關聯物質)의 함량(含量)은 밴댕이 및 주둥치젓 모두 hypoxanthine이 대부분을 차지하였다. 유기염기(有機鹽基)는 양시료 모두 총(總)creatinine, betaine, TMA순(順)으로 많았으며. TMAO는 흔적량에 불과했다. 무기염류(無機鹽類)의 함량(含量)도 Na 및 Ca가 각각37,471$\sim$45,000. 8.ppm, 14,117.1$\sim$ 19,948.1ppm으로 월등히 많았으며, 다음으로 K, Mg 순으로 많았다. 관능검사결과(官能檢査結果) 밴댕이젓은 아미노산 및 핵산관련물질(核酸關聯物質)이, 그리고 주둥치젓은 아미노산이 이들의 맛에 가장 중요한 구실을 한다는 것을 알 수 있었다. Fermented big eyed herring. Harengula zunasi, and slimy, Leiognathus nuchalis, were widely used and contributed in diet of people in southern coast of Korea. In this paper, in order to elucidate the taste compounds of fermented big eyed herring and slimy, the nucleotides and their related compounds, free amino acids, TMAO, betaine, total creatinine, and minerals were analyzed. In fermented big eyed herring, lysine, alanine, leucine, isoleucine and valine were dominant holding 88.6% of the total free amino acids while alanine, leucine, isoleucine and lysine in fermented slimy were dominant holding 84.4% of total free amino acids. In the nulceotide and their related compounds, hypoxanthine was the major component in both samples. The contents of betaine, TMA and total creatinine were 99.7mg%, 24.2mg% and 432.8mg% in fermented big eyed herring, 107.6mg%, 19.5mg% and 258.8mg% in fermented slimy, while the contents of TMAO appeared trace in both samples. In the minerals of both samples Na and Ca were dominant holding 37,471-45,100.8ppm, 14,117.1-19,948.1ppm, respectively. From the omission test and chemical analysis, it is concluded that the major taste compounds of fermented big eyed herring and slimy were amino acids such as alanine, lysine, leucine and isoleucine. Minerals, nucleotides and their related compounds, betaine and total creatinine acted as an auxiliary role in taste of both fermented samples.
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레토르트파우치 튀김어묵의 熱處理條件에 關한 硏究 : 2. 熱處理條件과 Cook-value
河璡桓,李應昊,金珍洙,具在根 제주대학교 1991 논문집 Vol.33 No.-
魚肉煉製品은 最近 그 生産量이 急增하고 있으나 AF-2등 食品防腐劑의 使用이 전면 禁止됨에 따라 재래식 方法으로 만든 어묵은 유통에 상당한 어려움을 겪고 있다. 本 硏究는 이를 解決하기 위한 方案의 하나로 營養的 및 官能的인 品質의 低下를 最少化할 수 있는 高溫熱處理條件을 찾고자 하였다. 즉 熱處理時間은 F。값 6을 基準으로 하고 레토르트파우치 튀김어묵의 크기와 熱處理溫度를 달리 하였을 때의 品質을 C값을 利用하여 檢討하였다. 그 結果를 要約하면 다음과 같다. Fourier數의 性質과 같이 熱處理溫度가 높을수록 그리고 製品의 직경이 작을수록 熱處理時間을 短縮할 수 있었으며 熱處理溫度가 製品의 직경보다 熱處理時間을 短縮시키는데 더 크게 影響을 미쳤다. 製品의 中心, 表面 그리고 體積平均 C값은 모두 직경이 가장 작은 12㎜의 것이 제일 적었고 직경이 가장 큰 31㎜의 것은 제일 컸으며 이 경향은 熱處理溫度가 높을수록 뚜렸하였다. C값은 前報에서의 結果와 잘 一致하여 레토르트파우치 튀김어묵의 品質을 評價하는 좋은 理論的 指標가 될 수 있었으며 직경이 16㎜ 혹은 그 以下의 것은 高溫短時間熱處理로 品質低下를 最少化할 수 있었다. The fish meat paste products are rapidly growing in its production. However, the recent prohibition of AF-2 gives a lot of difficulties in the marketing of fish meat paste products manufactured by conventional procedures. The present study aims to obtain the thermal treatment conditions for minimizing the quality deterioration of the fish meat paste products. The fried fish meat paste was sealed in the retort pouches and treated by heat under the condition which the F。-value designated to 6. The influences of the thermal treatment temperature (112,116,120 and 124℃) and the diameter of the products ( 12,16,23,27 and 31㎜) on the quality were investigated using the cook-value. The results are summarized as follow: Like as characteristics of Fourier number, the thermal treatment time was shortened with higher temperature and smaller diameter. The increase in temperature influenced more effectively to shortening the thermal treatment time than decrease in the diameter of the products. The products with 12㎜ in diameter marked the lowest cook-values of center, surface and volume average in all and those with 31㎜ the highest values. From the results described above and in previous work, cook-values could be extensively used in the determination of quality of the fried fish meat paste products since those values conincided well with other practical values such as jelly strength, texture, color values and in vitro protein digestibility. It was concoluded that the fried fish meat paste products with 16㎜ or less in diameter which were thermally treated at higher temperature could minimize quality deterioration.
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괭생이모자반(Sargassum horneri)으로부터 추출한 다당의 이화학적 특성
구재근,정성우 한국수산과학회 2020 한국수산과학회지 Vol.53 No.5
Physicochemical properties of fucoidan and alginate extracted from Sargassium horneri were investigated. The alginates were extracted and purified via three different routes (CaCl2, HCl and ethanol routes), and their rheological properties at various concentrations and temperatures were determined. The yield of fucoidan was 3.08%, and it was mainly composed of fucose and galactose. Fourier-transform infrared spectrum of fucoidan showed strong absorption band at 1,254 and 827 cm-1 corresponding to the sulfate group. Flow behavior of the alginate solution was characterized using the power-law model. The consistency index increased with increasing concentrations. The sodium alginate solution (1.5%) exhibited Newtonian behavior when extracted via the CaCl2 and HCl routes, while it exhibited pseudoplastic behavior when extracted via the ethanol route. The effect of temperature on the flow behavior was investigated in terms of the activation energy (Ea), which was obtained using the Arrhenius equation. The Ea value corresponding to the alginate solution decreased with increasing shear rates. The Ea values corresponding to the alginate solutions purified via the CaCl2, HCl, and ethanol routes were 13.54-18.64 kJ/mol, 13.42-19.21 kJ/mol, and 9.51-10.67 kJ/mol, respectively. The low Ea values corresponding to the solutions extracted via the ethanol route suggest that the flow behavior does not depend significantly on temperature.
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미역(Undaria pinnatifida) 부위별로 추출한 다당의 이화학적 특성
구재근 한국수산과학회 2020 한국수산과학회지 Vol.53 No.5
The chemical and rheological properties of fucoidan and alginate prepared from different parts of Undaria pinnatifida (sporophyll, frond, stipe) were investigated. The algal materials were extracted with HCl (pH 2.0, 3 h at 70°C) to prepare fucoidan, and the remaining solid was continuously re-extracted with Na2CO3 (pH 10.0, 70°C, 3 h) to prepare alginic acid. The fucoidan and alginic acid contents in the sporophyll, frond, and stipe were 11.14%, 3.84%, and 1.73% and 22.04%, 37.14%, and 31.74%, respectively. The content of fucoidan and alginate depends on the part extracted. The fucoidan extracted from the sporophyll mainly consists of fucose and galactose, but the fucoidan extracted from frond and stipe contains mannose in addition to fucose and galactose. Fourier-transform infrared spectroscopy analysis of fucoidan and alginate suggests the presence of sulfate groups (1261 and 840 cm-1) and carboxyl groups (1626 and 1419 cm-1), respectively. Alginate solutions (5%) had a low viscosity of 10.84-31.63 mPa·s. The activation energies of fucoidan and sodium alginate were 14.45-18.38 kJ/mol and 18.61-22.06 kJ/mol, respectively. The D-mannuronic acid/L-guluronic acid (M/G) ratios of alginate showed a relatively high (frond, 3.72; stipe, 2.88; and sporophyll, 1.80).
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