조선시대 역사기록서에서 마른김의 기록과 규격 분석

김지회,박은정 한국해양수산개발원 2023 해양정책연구 Vol.38 No.1

The history of traditional dried laver produced from the Joseon Dynasty of Korea has been long. However, studies on the records and the standards relevant to dried laver production have been scarcely conducted and the laver has been perceived negatively as low-quality due to the distorted records written by Japanese in the Korean Empire. In this study, historical record books of the Joseon Dynasty of Korea were analyzed for all records of laver and changes in standards for sanitation and manufacture of traditional dried laver were investigated to verify the actual quality of the product during that particular period of time. In 1486, dried laver tied on a certain set had been manufactured. In 1649, delicious and hygienic laver [Sohaeui: small-sized dried laver] was presented for the first time to the royal family in the Joseon Dynasty of Korea and at this time it was revealed that holes on the surface of dried laver were irrelevant to the quality. ‘Sohaeui’ was mainly produced in Jeolla-do in accordance with the standardized regulation established in 1701 and lasted for the next 200 years. In the early 20th century, the Japanese who investigated the status of fisheries evaluated that the traditional dried laver produced in the Joseon Dynasty of Korea was shoddy. However, there was no significant difference in the manufacturing technique between the two countries except for the fact that we cut the raw materials into bigger size than Japan given the Korean taste valuing the flavor of foods, which was the reason for many holes on the surface. That is, the method for production of traditional dried laver during the Joseon Dynasty of Korea was the standard for the hygienic and flavorful dried laver in the early of 18th century. 한국의 현대 마른김의 제조법과 규격은 일제강점기에 일본이 조선을 자기들의 김 공급지로 만들기 위해 전파한 기술에 기초하고 있다. 조선 전통 김의 제조 역사 또한 오래되었지만 그 기록이나 규격에 대한 연구는 드물고, 대한제국 시대에 일본인들이 왜곡된 인식에서 기록한대로 품질이 조잡한 김이라는 부정적인 인상이 남아있다. 본 연구는 조선왕조실록 , 승정원일기 , 일성록 , 비변사등록 등 조선의 역사기록서에서 김에 관한 기록을 검색하여 분석하고, 마른김의 위생 및 제조 등 그 규격의 변화를 조사하여 조선시대 마른김의 실제 품질에 대해 고찰하였다. 조선시대의 여러 역사기록서에서 마른김에 관한 다양한 기록들이 처음으로 확인되었으며, 조선왕조실록 은 전 시대를 기록하고 있으나, 그 내용면에서는 승정원일기 가 훨씬 풍부하였다. 조선 초기(1468년) 역사기록서에서 마른김의 묶음 단위인 ‘첩(貼)’이 처음 등장하였으며, 적어도 이 무렵에는 비록 크기는 알 수 없으나 묶을 수 있을 정도로 일정한 규격의 마른김이 제조되었던 것으로 보인다. 1649년에는 기존의 크고 불결한 마른김(海衣)보다 맛이 좋고 위생적인 ‘소해의’(小海衣)를 조선 왕실에서 처음으로 사용하였으며, 이 무렵마른김에 생기는 구멍은 품질과 크게 상관없다는 개념이 확립되었다. 1701년에는 당시 마른김은 발로 ‘떠서’ 제조하였다는 사실과 진상용 ‘소해의’의 크기(길이 불명, 너비 15.3 cm)와 중량(40장 1첩에 284 g) 등 표준규격이 공식적으로 정해져 생산지인 전라도와 경상도에까지 통보되었다는 사실을 최초로 확인하였다. 1701년 표준화된 규격의 위생적인‘소해의’는 200년이 지난 대한제국 시대에도 전라도 지방에서는 같은 크기의 마른김이 제조되고 있었다. 20세기 초, 조선 수산업을 조사한 일본인들은 구멍이 많은 조선김을 저급하다고 평가하였다. 이는 향미를 중요시하는 한국인의 기호에 맞게 마른김 제조 시 원료 김을 일본보다 크게 썰어 구멍이 많이 생겼던 것으로 김 제조법에는 큰 차이가 없었던 것으로 확인하였다. 이상 조선왕조실록 등 역사기록서 4종에서 전통 마른김 제조법을 완전히 파악하는 데에는 한계가 있었지만, 조선 전통김 제조법은 18세기 초에 확립되었으며, 향미가 우수하고 위생적인 마른김 제조를 위한 규격이었음을 확인하였다. 본 연구 결과는 조선시대의 마른김 규격 변화와 그 역사를 이해하는 데에 중요한 자료라 생각된다.

처리조건에 따른 진주담치 중 마비성 패류독의 변화

김지회,김성준,장동석,이명숙,허성호 한국산업미생물학회 1990 한국미생물·생명공학회지 Vol.18 No.1

우리나라에서 생산되고 있는 패류 중 비교적 PSP의 검출률과 독소함량이 높은 것으로 알려진 진주담치를 시료로 하여 PSP로 인한 식중독사고의 예방과 독화된 패류의 활용방안을 모색하기 위하여 독화된 진주담치의 여러가지 처리조건 즉, 동결과 해동, 가열, 향신료 첨가 등이 독력에 미치는 영향과 통조림 제조공정 중의 독력변화에 관하여 실험한 결과를 요약하면 다음과 같다. 1. PSP는 동결과 해동에 의하여 전혀 영향을 받지 않을 뿐만 아니라 마늘과 생강액즙의 첨가에 의해서도 영향을 받지 않았다. 2. PSP를 가열하였을 때 70℃ 이하에서는 60분간의 가열에 의해서도 거의 독력변화가 없었으나, 80℃이상에서는 온도의 상승에 따라 독력의 감소율도 증가하였다. 3. 독화된 진주담치를 통조림 제조하였을 때 살균공정에서 독력의 감소가 심하여 최초 독력의 90% 이상이 감소하였다. Paralytic Shellfish Poison(PSP) is mainly produced by marine dinoflagellates such as Protogonyaulax sp. and Pyrodinium sp.. The PSP was known to be accumulated in digestive gland of shellfish as result of feeding toxic dinoflagellates. PSP illness occurs when one eats PSP intoxicated shellfish. Therefore PSP is becoming as serious problem in food hygiene and shellfish cultivation industry. The purpose of this study was to develop detoxification method for utilization of PSP intoxicated sea mussel and prevent from PSP illness. The PSP was extracted with 0.1 N HCl solution from the submitted sea mussel, then the toxicity was measured by mouse assay according to Official Methods of Analysis of the Association of Official Analytical Chemists, No detoxification effect was observed by adding extracted juice of garlic and ginger. When the sea mussel homogenate was heated at various temperatures, the PSP toxicity was not changed significantly at below 70℃ for 60 minutes but it was decreased as the heating temperature was increased. For example, when the sea mussel homogenate was heated at 100, 121℃ for 10 minutes, the toxicity was decreased about 67 and 90%, respectively. When the sea mussel containing 645 ㎍ PSP per 100g of edible meat was processed according to general shellfish canning procedure, the toxicity was decreased as the level of PSP undetected by mouse assay.

RELATIONSHIPS AMONG CORPORATE SOCIAL RESPONSIBILITY, ORGANIZATIONAL TRUST AND ORGANIZATIONAL CITIZENSHIP BEHAVIOR IN HOTEL INDUSTRY

김지회,이상건 한국외식산업학회 2015 한국외식산업학회지 Vol.11 No.2

This study was intended to identify the linkage between corporate social responsibility, organizational trust and citizenship behavior of employees in the lodging industry. A direct face to face survey was conducted, and the valid samples of 315 out of 360 employees working at hotels rated 5-star and higher in Korea were analyzed with the structural equation modeling. As the results of the study, only two out of four CSR factors (economic, legal, ethical, and philanthropic responsibility) predicted organizational trust, and the trust predicted organizational citizenship behavior. Two predictors of CSR (legal and philanthropic responsibility) were positively associated with organizational trust, and the trust showed a positive effect on organizational citizenship behavior.

Systemic Classification for a New Diagnostic Approach to Acute Abdominal Pain in Children

김지회,강현식,한경희,김승효,신경수,이무숙,정인호,김영실,강기수 대한소아소화기영양학회 2014 Pediatric gastroenterology, hepatology & nutrition Vol.17 No.4

Purpose: With previous methods based on only age and location, there are many difficulties in identifying the etiology of acute abdominal pain in children. We sought to develop a new systematic classification of acute abdominal pain and to give some helps to physicians encountering difficulties in diagnoses. Methods: From March 2005 to May 2010, clinical data were collected retrospectively from 442 children hospitalized due to acute abdominal pain with no apparent underlying disease. According to the final diagnoses, diseases that caused acute abdominal pain were classified into nine groups. Results: The nine groups were group I “catastrophic surgical abdomen” (7 patients, 1.6%), group II “acute appendicitis and mesenteric lymphadenitis” (56 patients, 12.7%), group III “intestinal obstruction” (57 patients, 12.9%), group IV “viral and bacterial acute gastroenteritis” (90 patients, 20.4%), group V “peptic ulcer and gastroduodenitis” (66 patients, 14.9%), group VI “hepatobiliary and pancreatic disease” (14 patients, 3.2%), group VII “febrile viral illness and extraintestinal infection” (69 patients, 15.6%), group VIII “functional gastrointestinal disorder (acute manifestation)” (20 patients, 4.5%), and group IX “unclassified acute abdominal pain” (63 patients, 14.3%). Four patients were enrolled in two disease groups each. Conclusion: Patients were distributed unevenly across the nine groups of acute abdominal pain. In particular, the “unclassified abdominal pain” only group was not uncommon. Considering a systemic classification for acute abdominal pain may be helpful in the diagnostic approach in children.

우리나라 남해안산 패류의 중금속 함량

김지회,임치원,김평중,박정흠 한국식품위생안전성학회 2003 한국식품위생안전성학회지 Vol.18 No.3

1999년 2월부터 2000년 11월까지 남해안의 패류양식장에서 채취한 굴(Crassostrea gigas), 진주담치(Mytilus edulis), 바지락(Scapharca broughtonii) 및 피조개(Ruditapes philippinarum)의 수은, 카드뮴, 납 및 크롬 등 중금속 함량을 정량하고 굴과 진주담치가의 중금속 함량을 비교하였다. 남해안 11개소의패류 양식장에서 채취한 굴의 중금속 함량은 평균치로 수은이 0.008㎍/g, 카드뮴이 0.519㎍/g, 납이 0.220㎍/g 그리고 크롬이 0.153㎍/g이었고, 12개소에서 채취한 진주담치의 함량은 각각 0.008, 0.257, 0.214 및 0.178㎍/g이었다. 전남 고흥군 나로도 연안에서 채취한 바지락의 중금속 함량은 평균치로 수은이 0.009㎍/g, 카드뮴이 0.232㎍/g, 납이 0.107㎍/g 그리고 크롬이 0.364㎍/g이었고, 경남 남해 강진만에서 채취한 피조개의 함량은 각각 0.007, 0.559, 0.149 및 0.116㎍/g이었다. 굴, 진주담치, 바지락 및 피조개에서 검출된 중금속의 함량은 최고치인 경우에 있어서도 우리나라의 해산 패류 중 중금속 허용기준치 및 미국의 패류에서의 중금속 농도 권고치를 초과하지 않았다. 동일한 지역에서 같은 시기에 채취한 굴과 진주담치는 수은의 함량은 거의 차이가 없었으나 카드뮴은 굴이 진주담치보다 약 2배의 축적율을 나타내어 품종에 따른 차이가 뚜렷하였다. The levels of heavy metals (total-mercury, cadmium, lead and chromium) in shellfishes, such as oyster (Crassostrea gigas), blue mussle (Mytilus edulis), arkshell (Scapharca broughtonii) and little neck clam (Ruditapes philippinarum), were determined. The samples were collectoed from 11 stations for oyster and 12 stations for blue mussle in the South Coast of Korea, and little neck clam and arkshell were collected from Koheung and the Kangjin Bay, respectively, during 1999 to 2000. The average concentrations of heavy metal in 4 different species of shellfishes analyzed were ranged from 0.007 to 0.009㎍/g for total-mercury; 0.232 to 0.559㎍/g for cadmium; 0.107 to 0.220㎍/g for lead; and 0.116 to 0.364㎍/g for chromium on wet basis. The highest level of total-mercury, lead, cadmium, and chromium in the samples analyzed were all below the quarantine limit of the Korean regulation and guideline established by the U.S. Food and Drug Administration for human consumption. The levels of heavy metals in the samples were negligible, which could be endogeneous. It was elucidated that oyster was able to accumualte 2-times more cadmium than blue mussle on this study.

Characterization of gender-specific bovine serum

김지회,김민수,남상섭,이동목,Smritee Pokharel,최인호 한국통합생물학회 2011 Animal cells and systems Vol.15 No.2

Animal cell cultures generally require a nutrient-rich medium supplemented with animal serum. Adult bovine serum contains a variety of nutrients including inorganic minerals, vitamins, salts, proteins and lipids as well as growth factors that promote animal cell growth. To evaluate the potential use of gender-specific bovine serum (GSBS) for cell culture, the biochemical properties of male serum (MS), female serum (FS) and castrated-male serum (CMS)were investigated. Overall, the chemical profile of GSBS was similar to that of bovine references except for glucose,creatine kinase, lactate dehydrogenase and potassium. FS showed elevated total protein and sodium concentrations compared to MS and CMS. Proteins present in MS, FS and CMS but absent in fetal bovine serum (FBS) were selected by two-dimensional gel electrophoresis and identified by peptide mass fingerprinting. Some of the identified proteins are known to be involved in immune responses and the others have unknown physiological roles. Moreover,it was found that some proteins such as alpha-2-macroglobulin appeared to be gender-specific with higher contents in FS. Insulin and testosterone was significantly higher in MS, and 17b-estradiol and estrone were higher in FS, as compared to the other sera. Taken together, the results indicate that each GSBS has a different ratio of components. Differences in serum constituents may affect cell cultures in a different manner and could be beneficial, depending on the specific aim of cell cultures.

규조류 Chaetoceros sp. 증식 저해균 Alteromonas sp. SR-14의 분리 및 특성

김지회 釜山水産大學 水産食品硏究所 1999 水産食品硏究所報告 Vol.20 No.-

Case of remarkable research of the National Institute of Fisheries Science in 2022

김지회 한국수산과학회 2023 Fisheries and Aquatic Sciences Vol.26 No.11

National Institute of Fisheries Science (NIFS) is the national comprehensive research institute in oceans and fisheries science with over 100 years of history since 1921 (Won & Kim, 2021). The institute carries out a wide range of research on oceans and fishries, indcluding the marine environment, climate change, fishereis resources, fisheries engineering, aquaculture, aquatic diseases, biotechnology, and seafoods.

처리조건에 따른 진주감치 중 마비성 패류독의 변화

김지회 부산수산대학교 생명과학연구소 1990 生命科學硏究報告 Vol.1 No.-

조선시대 관찬 지리지에 기록된 주요 김 생산지 연구

김지회,박은정 한국수산해양교육학회 2023 水産海洋敎育硏究 Vol.35 No.1

The official geography of the Joseon Dynasty refers to a book compiled by the government. Since the geographies were recorded by each local authority, accurate information on laver production can be identified. In this study, we investigated the laver production areas recorded in the official geographies of the Joseon Dynasty, and considered the changes by period. The laver production areas recorded in the ‘Gyeongsang-do Jiriji (1425)’ and ‘Sejong Sillok Jiriji (1454)’, were several districts on the southeastern coast of the Gyeongsang Province, and Taean County, Chungcheong Province. In the ‘Sinjeung Dongguk Yeoji Seungnam (1530)’, a total of 37 laver production areas were recorded, and the number of the laver production areas increased nearly five times compared to the ‘Sejong Sillok Jiriji’. The laver production areas have been greatly expanded to the south-central part of the Korean Peninsula. It can be assumed that spread of laver production and manufacturing techniques, development of aquaculture method, and/or detailed investigation of local fisheries affected this expansion at that time. The records of laver production areas in ‘Yeojidoseo (1760)’, were similar to those of ‘Sinjeung Dongguk Yeoji Seungnam’, but Hwanghae Province was newly added. These results are considered to be meaningful basic data for the study of the laver farming history in Korea.