냉동명태 건조 중의 유리 Amino Acid의 벤화

金敬三 부산여자대학 1979 釜山女子專門大學 論文集 Vol.1 No.-

Dried Alaska pollack Thergra chalcogramna, so called "Buk-eo" in Korean, has been one of the nation-widely consuming dried fish food. It is suitable for a long term preservation and its production is also a great deal in sea food processing in korea. Recent investigation indicates that muscle of fish and shellfish contain large amount of free amino acid, the pattern of which is characteristic for the different species. Great differences are seen in the amount of the free amino acids only. The protein bound amino acids show a very uniform pattern. The unijormity of the pattern of free amino acids makes it possible to investigate the influence of factors such as storage, spoilage and processing on the composition of free amino acids. In this paper, the change amino acid composition of frozen alaska pollack muscle extracts during the hot-air dehydration were experimented. The results are summarized as follows: 1. The free amino acids composition of muscle extract was abundant in taurine, showing 40 % of the total amino acid content, and followed by alanine, glycine and glutamic acid. Lysine, serine and histidine were low in content respectively, and varine, aspartic acid, threonine, isoleucine and leucine were poor. 2‘' The qualitative change of free amino acids composition was not observed in the muscle extract during the hot-air dehydration. The content of alanine, glycine histidine, glutamic acid, Leucine and arginine increased during the hot-air dehydration, while lysine, serine and taurine decreased. 3. The free amino acid nitrogen acconted for about 14% of the extract-ive nitrogen in the muscle extract. 4. It will be said that the increase of free amino acid content particularly glutamic acid, glycine and alanine which are affecting the taste compound during dehydration play an important role for promoting the dehydrated-alaska pollack taste .

산업급식소의 관리현황 : 부산, 경남지역 산업급식소의 급식관리, 운영관리 및 위생관리에 대하여

金敬三 亞成出版社 1982 釜山女子大學 論文集 Vol.4 No.-

The 50 group-feeding places located in Busan city and Kyung Nam area were selected and their managements were examined. The results of the survey were summarized as follow; 1. The Feeding Costs showed the distribution of 200 won to 800 won and it's 76% was 200 won to 400 won. 2. The great part of feeding places serves one time per day. 3. The feeding places which have the committee for the feeding were 96% out of the entire feeding places. 4. The 98% of feeding places carried the Market Research and it was carried per week in 38% of feeding places. 5. The feeding places which inventoried per month were 48% 6. The 46% of feeding places have work day of 8 to 9 houres and the only 8% of them used job specification. 7. The single menu was used in 96%, and the meal ticket was 69%, and the coupon menu ticket was 65% 8. The 66% of feeding places was located in the first floor, and 18% was in the second floor, and 16% was in the basement.

食品成分의 相互反應과 그 機能的 特性의 利用

金敬三 부산여자대학 1991 釜山女子專門大學 論文集 Vol.13 No.-

Metabolic reactions leading to adverse reactions to food are caused by the ingestion of average amounts of usually safe foods by individuals who are susceptible to specific ingredients or component of food. This susceptibility may be due to inborn errors of metabolism, specific disease states, such as malnutrition, or to medication intake and food component. Many adverse reactions to foods are trigged by nonimmunologic mechanisms leading to acute disease. Carbohydrate intolerance may also be due to a primary enzyme deficiency leading to permanent intolerance to a single carbohydrate. lndustrial modified starches in light of their potential use in food-related product. Functional properties of polysaccharides are affected by noncovalent bond, in the particular hydrogen bonds, Ionic linkag, and complexing of lipid. Functional properties in protein include the following: 1) sensory and kinesthetic properties 2) hydration, dispersibility, solubility, and swelling 3) surface-active properties 4) rheoloogcal properties, including gelation and texturation. Protein characteristics enable the products to be spun or extruded in various shapes to provide pleasing texture, eating quality, and appearance. Functionality of fats and oils is a function of their structures and related physicochemical properties.

냉동명태 건조 중의 유리 Amino Acid의 벤화

金敬三 亞成出版社 1979 釜山女子大學 論文集 Vol.1 No.-

Dried Alaska pollack Thergra chalcogramna, so called "Buk-eo" in Korean, has been one of the nation-widely consuming dried fish food. It is suitable for a long term preservation and its production is also a great deal in sea food processing in korea. Recent investigation indicates that muscle of fish and shellfish contain large amount of free amino acid, the pattern of which is characteristic for the different species. Great differences are seen in the amount of the free amino acids only. The protein bound amino acids show a very uniform pattern. The unijormity of the pattern of free amino acids makes it possible to investigate the influence of factors such as storage, spoilage and processing on the composition of free amino acids. In this paper, the change amino acid composition of frozen alaska pollack muscle extracts during the hot-air dehydration were experimented. The results are summarized as follows: 1. The free amino acids composition of muscle extract was abundant in taurine, showing 40 % of the total amino acid content, and followed by alanine, glycine and glutamic acid. Lysine, serine and histidine were low in content respectively, and varine, aspartic acid, threonine, isoleucine and leucine were poor. 2‘' The qualitative change of free amino acids composition was not observed in the muscle extract during the hot-air dehydration. The content of alanine, glycine histidine, glutamic acid, Leucine and arginine increased during the hot-air dehydration, while lysine, serine and taurine decreased. 3. The free amino acid nitrogen acconted for about 14% of the extract-ive nitrogen in the muscle extract. 4. It will be said that the increase of free amino acid content particularly glutamic acid, glycine and alanine which are affecting the taste compound during dehydration play an important role for promoting the dehydrated-alaska pollack taste .

양식 및 천연산 어류의 화학성분에 관한 연구 2 . 양식 및 천연산 가물치의 지질성분

김경삼,오광수,이응호 한국수산과학회 1984 한국수산과학회지 Vol.17 No.6

N/A

식품중의 건강 기능성 성분에 관한 고찰

김경삼 부산여자대학 2003 釜山女子專門大學 論文集 Vol.25 No.-

The objectives are to be describe and discuss the identity of the main Food components, their presence in Food commodities and ingredients, and the functions that They pergorm in the desirable and acceptable Food. At is well known that certain food have seen used for a long time in the traditional medicine for the treatment of diseases and anti-aging The development of Food science in the mean Future prabably depend on the advance in functional Food & cience. Actually a number of substances and product with potential for disease risk reduction rather than simply for health mainteance have seen investigated for their hody-modulating Function mutrition is the line letween diet and health. a few decades age we were concerned about minimum daily requirements to combat dietary diseases Today we are concemed at out eat a wlishing maximum levels of nutrients to prevent diseases linked with dietary aggluence or over abundance. Dietary fiber consists of plant matesial that is resistant to hydulysis by endogenous enzyme of the mammarian digestive tract . Epidemiological studies have lirnked too low levels of fiber in the diet to constipation, diverticulties, cancer of the booel, Carchiovascular disease, and diabetes certain dietary fibers improve glucose tolerance in noninsulin requiring diabetics fed ligh-sugar foods containing Gum. Health is becoming a more important aspect of food. Consumers increasingly see the link letween food and health, thus generating growing levels of consumer interest in more actively managing their diet and, by implication, their health.

은연어와 무지개 송어의 식품성분

김경삼,최영준 한국식품영양학회 1993 韓國食品營養學會誌 Vol.6 No.2

최근 국내에서 해산 가두리 양식에 성공한 은연어와 무지개송어의 식품학적 평가를 위하여 육의 단백질, 아미노산 및 지방산 조성을 분석, 검토하여 다음과 간은 결과를 얻었다. 은연어와 무지개송어의 단백질과 조지방 함량은 각각 22.6%, 5.4% 및 20.8%, 10.2%이었다. 은연어의 육단백질은 근형질단백질 29.9%, 근원섬유단백질 56.3%, 알칼리 가용성 단백질 12.5%, 근기질단백질 2.6%로 구성되어 있었으며, 무지개송어는 근형질단백질 34.1%, 근원섬유단백질 56.4%, 알칼리 가용성 단백질 8.3%, 근기질단백질 2.9%로 구성되어 있었다. 은연어의 근형질단백질의 구성 subunit는 13개였으며, 무지개송어는 16개였다. 한편 은연어 및 무지개송어의 근원섬유단백질의 구성 subunit는 각각 13개와 15개였다. 각육의 구성아미노산 조성은 어종에 따라 큰 차이를 보이지 않았으며, 필수아미노산의 조성으로 판단할 때 완전 단백질임을 확인하였다. 은연어와 무지개송어육의 총유리아미노산 중에서 anserine이 차지하는 비율이 가장 높아서 각각 61.8%와 48.2%에 해당하였다. 그외 비교적 함량이 많은 유리아미노산은 타우린, 글리신, 알라닌, 1-mothyl histidine 및 히스티딘이었다. 은연어와 무지개송어육의 지방산 조성은 polyenes 31.49%와 30.96%, monoenes이 43.79%와 42.64%, 포화산이 24.73%와 26.40%였다. Polyenes중에는 docosahexaenoic acid가 15.28%와 14.97%로 가상 많았으며, monoenes에서는 oleic acid가 27.60%와 28.40%였고, 포화산인 경우는 palmitic acid가 19,49%와 18.69%로 가장 많았다. In order to examine food components of coho salmon and rainbow-trout, We analyzed the composition of protein, amino acids and total lipids. The coho salmon muscle contained about 19.3% of protein with the composition of 29.9% in sarcoplasmic protein, 56.3% in myofibrillar protein 12.5% alkali soluble protein and 2.6% in stroma. Those of rainbow-trout contained 34.1%, 56.4%, 8.3% and 2.9%, respectively. The sarcoplasmic and myofibrillar protein were composed of 13 subunits in coho salmon, and 16 and 15 subunits in rainbow-trout. Judging from the contents of essential amino acids, both muscle proteins were complete proteins. The most remarkable feature of free amino acids was that a large amount of dipeptide anserine was present with fairly lower levels of 1-methyl histidine, taurine, histidine, alanine and glycine in both muscle extracts. The total fatty acids of coho salmon was composed of 31.49% polyenes, 43.79% monoenes and 24.73% saturates. The composition of total fatty acid of coho salmon muscle was not different from that of rainbow-trout muscle.

산업급식소의 관리현황 : 부산, 경남지역 산업급식소의 급식관리, 운영관리 및 위생관리에 대하여

金敬三 부산여자대학 1982 釜山女子專門大學 論文集 Vol.4 No.-

The 50 group-feeding places located in Busan city and Kyung Nam area were selected and their managements were examined. The results of the survey were summarized as follow; 1. The Feeding Costs showed the distribution of 200 won to 800 won and it's 76% was 200 won to 400 won. 2. The great part of feeding places serves one time per day. 3. The feeding places which have the committee for the feeding were 96% out of the entire feeding places. 4. The 98% of feeding places carried the Market Research and it was carried per week in 38% of feeding places. 5. The feeding places which inventoried per month were 48% 6. The 46% of feeding places have work day of 8 to 9 houres and the only 8% of them used job specification. 7. The single menu was used in 96%, and the meal ticket was 69%, and the coupon menu ticket was 65% 8. The 66% of feeding places was located in the first floor, and 18% was in the second floor, and 16% was in the basement.

시를 굽다 외 1편

김경삼 천년의시작 2007 (계간)시작 Vol.6 No.2

장대레일 철도 교량의 축력 영향인자 분석

김경삼(Kim Kyung-Sam),한상윤(Han Sang-Yun),임남형(Lim Nam-Hyoung),강영종(Kang Young-Jong) 한국철도학회 2003 한국철도학회 학술발표대회논문집 Vol.- No.-

Recently, use of Continuous Welded rail(CWR) is increased for structural, economical reason but new problem is caused accordingly and phenomenon that give threat in traveling by ship stability of train is led. According as rail is prolonged, excessive relative displacement and longitudinal force can happen to rail by temperature change and external force. Specially, buckling or fracture of rail can happen in railroad bridges because relative displacement by bridge and properties of matter difference between rail grows and additional axial force happens to rail by behavior of bridge. According to several study, longitudinal force of rail in bridge is influenced with ballast resistance, elongation length, boundary condition, stiffness of framework. Non-linear behavior of ballast acts by the most important factor in interaction between rail and bridge. Therefore, must consider stiffness of bridge construction with non-linear characteristic of ballast and stiffness of base for accuracy with longitudinal force calculation and analyze. In this study, perform material non-linear analysis for longitudinal force of CWR and three dimensional buckling analysis to decide buckling force.