새조개 생육과 자숙육 및 자숙액즙의 식품성분 비교 -1. 일반성분 및 지질조성의 비교-

김귀식,하봉석,배태진,진주현,김현주,KIM Kui-Shik,HA Bong-Seok,BAE Tae-Jin,JIN Joo-Hyeon,KIM Hyeon-Ju 한국수산과학회 1993 한국수산과학회지 Vol.26 No.2

여수지방에서 많이 생산될 뿐아니라 새로운 양식품종으로 대량생산이 가능한 새조개의 식품학적인 품질을 구명하기 위하여 새조개의 생육과 자숙육, 그리고 자숙액즙의 일반성분, 지질조성 및 지방산조성 등의 차이를 분석하여 비교, 검토하였다. 자숙육의 수분이 생육보다 다소 적었고 조단백질 및 조회분은 수분과는 반대로 생육보다 약간 증가하였으며 조지방은 약간 감소하였고 glycogen은 차이가 없었다. 휘발성염기질소량은 생육의 경우 $1.8mg\%$로 양호하였으며 자숙시 $3.7mg\%$로 약간 증가하였다. 생육과 자숙육 및 자숙액즙의 총지질조송은 각각 비극성지질이 $25.4\%,\;22.4\%$ 및 $48.7\%$, 극성지질이 $74.6\%,\;77.6\%$ 및 $51.3\%$로 대부분 극성지질로 구성되어 있었다. 비극성지질의 성분은 triglyceride 및 free fatty acid, 극성지질은 phosphatidyl choline과 phosphatidyl ethanolamine이 주성분이었다. 총지질과 비극성지질 및 극성지질을 구성하고 있는 지방산조성은 생육, 자숙육, 자숙액즙 모두가 20:5(n-3), 22:6(n-3), 16:0 및 18:0 등이 주성분을 이루고 있었고 20:5(n-3)와 22:6(n-3)을 주체로 하는 polyene산의 비율이 훨씬 높았다. 자숙육은 생육에 비해 polyene산 경우 20:5(n-3)이 증가하는 반면 22:6(n-3)은 감소하는 경향이고 포화산의 경우 16:0는 증가하나 18:0는 감소하는 경향을 보였다. 자숙액즙에는 20:5(n-3)과 22:6(n-3)을 주체로 하는 polyene산의 비율이 생육이나 자숙육에 비해 낮았으나 16:0을 주체로 하는 포화산의 비율이 높았다. In order to obtain basic data on the effective utilization of cockle shell, food compositions and lipid components its the raw, cooked meat and cooked meat extracts were analyzed. Cooked meat($95^{\circ}C$, 15 sec 3kg/200l water) showed a slight lower content in moisture and total crude lipid then raw meat but those meat had more crude protein and ash then raw one. Non-polar lipid of the raw, cooked meat and its extract consist of $25.4\%,\;22.4\%\;and\;48.7\%$, of total lipid, while polar lipid, $74.6\%,\;77.6\%\;and\;51.3\%$ respectively. Non-polar lipid was mainly was consisted of triglyceride, free fatty acid, and polar lipid mainly was consisted of phosphatidyl choline, phosphatidyl ethanolamine. The major fatty acids of total lipid and fractionated lipid were 20:5(n-3), 22:6(n-3), 16:0 and 18:0 in the raw, cooked meat and cooked meat extracts and showed higher contents in polyenes such as 20:5(n-3), 22:6(n-3).

새조개 생육과 자숙육 및 자숙액즙의 식품성분 비교 -2. 함질소엑스성분 및 무기성분의 비교-

김귀식,하봉석,배태진,진주현,김현주,KIM Kui-Shik,HA Bong-Seok,BAE Tae-Jin,JIN Joo-Hyeon,KIM Hyeon-Ju 한국수산과학회 1993 한국수산과학회지 Vol.26 No.2

최근 생산량이 증가 추세에 있으며 특히 우리나라 연간생산량 중 거의 절반이 남해안의 전남해역에서 생산되고 있는 새조개의 맛에 기여하는 맛성분을 구명하기 위하여 여수해역에서 생산되고 있는 새조개를 시료로 하여 생육과 자숙육, 그리고 자숙액즙의 함질소엑스화합물 및 무기성분 등을 분석, 비교하였다. 유리 아미노산의 조성은 생육과 자숙육에는 glutamic acid, aspartic acid, glycine, arginine, lysine, leucine 및 alanine의 함량이 가장 많았다. 자숙액즙에는 glutamic acid의 용출율이 가장 높아 $21.7\%$였고 cystine의 용출율이 가장 낮아 $7.3\%$였다. 생육, 자숙육, 자숙액즙 모두 유리아미노산 조성중 필수아미노산은 lysine, arginine 및 leucine의 함유율이 높았고 methionine, histidine 및 tryptophane의 함유율이 낮았다 그리고 비필수 아미노산 중에는 glutamic acid, aspartic acid, glycine 및 alanine의 함유율이 높았고 proline, tyrosine, serine 및 cysteine의 함유율이 낮았다. 핵산관련물질은 생육과 자숙육 모두 ATP, ADP, AMP, inosine 및 hypoxanthine을 함유하고 있었다. 그리고 자숙액즙에는 미량의 ATP, ADP, AMP 및 hypoxanthine이 검출되었다. 핵산관련 물질은 자숙함에 따라 ATP는 약간 감소하였으나 ADP, AMP, inosine 및 hypoxanthine은 약간 증가하였다. TMA 함량은 생육에 $0.3mg\%$이었던 것이 자숙시 $0.8mg\%$로서 다소 증가하였고 TMAO 함량은 생육에 $5.2mg\%$이었던 것이 자숙시 $4.5mg\%$로 다소 감소하였다. betaine함량은 매우 적었다. 무기성분중 P의 함량이 가장 많았고 다음이 K, Ca 및 Zn의 순이었고 Fe, Zn의 함량은 다른 패류에 비해 높았다. 자숙액즙에는 P, Zn 및 Na의 용출율이 높아 각각 $15\%,\;12.2\%$ 및 $11.9\%$였다. The nitrogenous compounds and minerals in the raw and cooked meat of cockle shell were analyzed, and compared with those of cooked meat extracts. In abundant free amino acids, the content of glutamic acid was $129mg\%$ in raw meet, $105mg\%$ in cooked meat, $28mg\%$ in cooked meet extracts, aspartic acid, glycine, arginine, lysine, leucine, and alanine in order. The major components were lysine, arginine and leucine, and the minor components of essential amino acids were proline, tyrosine, serine and cystine. Some of ATP, ADP, AMP, inosine and hypoxanthine were identified in raw and cooked meat, but IMP and inosine were not detected in cooked meat extracts. A slight drop in content of ATP was showed in cooked meat and those had a higher content in inosine and hypoxanthine compared with raw meat. TMA, TMAO and betaine were also checked in all meat products and TMA slightly increased during cooking. Minerals in cooked cockle shell products were phosphorous, potassium, calcium and zinc. The content of phosphorous showed the highest value($16mg\%$ in raw, $185mg\%$ in cooked meat, and $25mg\%$ in extracts).

AZ31B 마그네슘합금의 피로균열성장에 미치는 응력비 및 이방성의 영향

김귀식(K. S. Kim),김명근(M. K. Kim),김현관(H. K. Kim),김충옥(C. O. Kim) 한국동력기계공학회 2011 동력시스템공학회지 Vol.15 No.1

말쥐치 스낵식품의 제조방법과 저장기간에 따른 영양성분의 변화

김귀식(Kui Shik KIM),김두운(Du woon KIM),김선재(Seon Jae KIM),안창범(Chang Bum AHN) 전남대학교 수산과학연구소 2007 수산과학연구소논문집 Vol.16 No.-

말쥐치 육질과 뼈가 함유된 스낵제품의 제조조건을 4가지로 나누어 저장 중의 품질변화에 대해 조사하였다. 말쥐치 육질 80%와 뼈 20%를 첨가하여 기름튀김한 조건(제품 A), 말쥐치 뼈만 80% 첨가하여 기름 튀김한 조건(제품 B), 말쥐치 뼈만 80% 첨가하여 소금 튀김한 조건(제품 C) 그리고 제품 C에 항산화제를 첨가한 제품 D를 제조한 후 25±2℃에서 저장하면서 영양성분의 변화를 조사하였다. 스낵제품의 제조방법에 따른 주요 구성 아미노산의 함량은 말쥐치 뼈와 유사하였는데, 말쥐치 뼈의 구성 아미노산 주요조성은 glutamic acid (16.8%), aspattic acid (10.3%), leucine (9.4%), lysine(8.3%), threonine (7.8%) 그리고 glycine (7.4%)의 순이었다. 45일 저장 후 스낵 제품의 다가불포화지방산 (49.1~60.2%) 함량에는 저장에따른차이가없었으나, 단일불포화지방산(21.2~23.3%)과 포화지방산 (23.1%~27.6%) 함량은 증가하는 경향을 나타냈다. 말쥐치 뼈의 경우 칼슘(3633.9mg/ 100g), 인(2254.6mg/100g) 의 함량이 가장 많았고 제조한 직후 스낵 제품의 칼슘 (1564.2 ~ 2004.1mg / 100g)과(1148.7~1896.6mg/100g)의 함량은 원료와 비교 시에 대두유를 사용하여 제조한 제품 A, B, D 보다 소금튀김하는 방법이 칼슘과 인의 함량이 감소가 적었다. 제품을 45일간 저장 중 휘발성 염기질소의 변화는 제품 D에서 그 감소의 정도가 작았고, thiobarbituric acid (TBA)도 제품 D에서 그 감소의 정도가 작게 나타났다. 관능평가 결과 소금튀김 조건(제품 C)보단 대두유로 제조한 조건(제품 B와 D)이 모든 항목에서 비교적 높은 기호도를 나타냈다. Changes in proximate compositions, amino acids, fatty acids, and minerals in filefish snack were evaluated during storage. Four types of filefish snacks were made of filefish:product A, roasted with soybean oil and consisted of 80% filefish meat and 20% filefish bone, product B, roasted with soybean oil and consisted of 80% filefish bone only, product C, roasted with salt and consisted of 80% filefish bone only, product D, roasted with soybean oil and consisted of 80% filefish bone and sodium erythrobate. The mean value of amino acids in the filefish bones showed that there were high percentages of glutamic acid (16.8%), aspartic aicd (10.3%), leucine (9.4%), lysine (8.3%), threonine (7.8%), and glycine (7.4%). Docosahexaenoic acid (DHA, 22:6n-3, 22.7%) was the most abundant fatty acid and eicosapentaenoic acid (EPA, 20:5n-3, 15.3%) was the second major in fatty acid profile. Polyunsaturated fatty acids (60.7~61.2%) were the most abundant and monounsaturated fatty acids (20.6~21.0%) were the second major in the fatty acid composition profile. In terms of the overall sensory acceptance, the most preferred filefish snacks were the products B and D, roasted with soybean oil. This study found that filefish snacks were a balanced diet with 2.6:1 ratio of the unsaturated to the saturated fatty acids an rich in free amino acids.

갈치 염건품의 지질 변화에 관한 연구

김귀식(Kui Shik KIM),배태진(Tae Jin BAE) 전남대학교 수산과학연구소 1999 수산과학연구소논문집 Vol.8 No.-

To investigated the effective method of preventing the rancidity of lipid in the storage of the salted-dried hair tail fish, the changes of composition of lipids and fatty acids during the storage were examined by column and gas chromatography. The results were summarized as follows. 1. During the storage, acid value were increased in the control and decreased in the BHA adding treatment. 2. The peroxide value showed 41.5meq/㎏ in the control after drying were increased 2.4 times during the storage. In the case of BHA adding treatment were increased a little. 3. In the changes of lipid composition, neutral lipid of control and BHA adding treatment were decreased, phospholipid were increased during the storage. 4. The major fatty acid composing the saturated fatty acid in the salted-dried hair tail fish were 16;0, 18;0, 14;0 acid and unsaturated fatty acid were 18;1, 22;6, 16;1, 20;5, 22;6 acid in order. During the storage, the changes of saturates were increased and unsaturated were decreased. It was concluded that drying the storage, BHA-packed(PP) samples were resulted effective method of preventing the oxidation lipid.

효과적인 업데이트 모델을 이용한 개선된 CSK tracker

김귀식(Guisik Kim),정수웅(Soowoong Jeong),이상근(Sangkeun Lee) 대한전자공학회 2015 대한전자공학회 학술대회 Vol.2015 No.6

이미지 프로세싱 네트워크를 이용한 안개 제거

김귀식(Guisik Kim) 한국방송·미디어공학회 2023 한국방송공학회 학술발표대회 논문집 Vol.2023 No.11

Ceramic 熔射材의 AE 특성

김귀식(G. S. Kim),박경석(G. S. Park),김중훈(J. H. Kim),홍용의(Y. U. Hong) 한국동력기계공학회 1998 한국동력기계공학회 학술대회 논문집 Vol.- No.-

제주지역 청정에너지 부존량 및 활용에 관한 연구

김귀식(G. S. Kim),박정근(J. G. Park),한세웅(S. W. Han),양경조(G. J. Yang) 한국동력기계공학회 2005 한국동력기계공학회 학술대회 논문집 Vol.- No.-

Jeju-do highly relies on outside sources of energy because of its geographical situation. Recently, it has been necessary to enhance its stable energy sources there by protecting it from rising oil prices and preventing further global warming and the resulting serious environmental disruptions caused by the use of fossil fuels. Therefore, in this study, We investigate at the reserves and the available capacity of other energy sources, such as solar, wind, biomass, wastes and small hydro energy. The results show that the available capacity of solar energy is 123,525 TOE/year, wind energy is 1, 871,748 TOE/year, and biomass energy is 30, 127 TOE/year. Waste energy has an available capacity of 6,629 TOE/year and small hydro energy is estimated at 2,617 TOE/year. The results of the available capacity of clean energy sources show that it is likely double the annual energy consumption of Jeju. Solar energy and wind energy are the greatest potential energy sources, compared to other energy sources. Furthermore, wind energy is available in the highest quantity.

대하의 부위별 지질과 지방산 대사율

김귀식(Kui Shik KIM),하봉석(Bong Seuk HA) 전남대학교 수산과학연구소 1993 수산과학연구소논문집 Vol.2 No.-

This study was undertaken to investigate the experimental basis on the lipid metabolism of the marine under-evolved animal from the view point of comparative biochemistry. Oriental shrimp, penaeus orientalis, was taken as a crustacea sample and the process of fatty acid biosynthesis and the bioconversion of eicosapentaenoic acid(EPA) were investigated to track out the metabolic pathway of the fatty acid in the animals of a lower order by using isotope marked tracers, acetate-1-¹⁴C and eicosapentaenoate-1--¹⁴C. The results were summarized as follows : A Biosynthesis of fatty acids from acetate ; Distribution of radioactivity was measured at 12 and 24 hr after injecting the isotope marked tracers, acetate-1-¹⁴C, into the survived oriental shrimp and the followings were resulted in the experiment on fatty acid biosynthesis from acetate. 1. About 70% of the radioactivity was detected in hepatopancreas and only about 2% in gonad. 2. In polar and non-polar lipid, 16:0, 18:0, 16:1 and 18:1 acid have been found to be biosynthesized from acetate, while 18:2n-6, 20:2n-6, 20:5n-3, 22: 1 and 22:6n-3 were not to be biosynthesized from it. Consequently, about 90% of the radioactivity has been detected in saturated and monoenoic acids. B. Bioconversion of isotope marked eicosapentaenoate, EPA-1-¹⁴C; Specific activity of fatty acids of total lipid extracted from the each portions of body has been measured at 5, 24, and 72 hour after the injection of EPA-1-¹⁴C. The results were summarized as follows. 1. The specific activity was the highest in hepatopancreas and the lowest in gonad. 2. It was assured thar it is impossible to bioconvert EPA to any others in the all organs of oriental shrimp, since most of radioactivity was detected in EPA extracted from the portions of the body and fractionated.