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수온 및 절식에 따른 넙치 (Paralichthys olivaceus) 근육의 물리화학적 특성 변화
심길보 ( Kil Bo Shim ),이소정 ( So Jeong Lee ),윤호동 ( Ho Dong Yoon ),임치원 ( Chi Won Lim ),신윤경 ( Yun Kyung Shin ),정민환 ( Min Hwan Jeong ),이동길 ( Dong Gil Lee ),박태일 ( Tae Ii Park ) 한국수산과학회(구 한국수산학회) 2012 한국수산과학회지 Vol.45 No.5
The effects of low temperature and starvation on the physiochemical characteristics of the muscle of the olive flounder Paralichthys olivaceus, were examined. Fish were deprived of feed for 28 days at 2, 4, 6, 8, 10, 12, and 20°C in order to establish suitable conditions for live fish transportation. Throughout most of the 4 weeks of feed restriction, the physiochemical characteristics of the muscle of olive flounder were found to be dependent on the acclimation temperature. The breaking strength of muscle did not show a significant reduction during feed restriction at 2 and 4°C. With increasing temperatures, however, the breaking strength of muscle differed significantly according to the individual and feed restriction period (P<0.05). The moisture content in muscle acclimated at 10, 12, and 20°C increased steadily over the feed-restriction period, while the crude lipid content decreased during the same period (P<0.05). At water temperatures above 2-8°C, no significant differences were shown during the same period. After it reached 6, 8, 10, 12, and 20°C, the muscle had an accumulation of lactate, and a loss of ATP. There was no change in the lactate or ATP content during the feed restriction period at 2 and 4°C, although there were differences among the water temperature groups, These results clearly show that temperature can have an important influence on the of muscle of physiochemical characteristics of muscle during live fish transportation.
심길보 ( Kil Bo Shim ),박큰바위 ( Kunbawui Park ),윤나영 ( Na-young Yoon ),안병규 ( Byoung Kyu An ),인정진 ( Jung Jin In ),한형구 ( Hyeong Gu Han ),이우진 ( Woo Jin Lee ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
Eighty-nine different types of commercially salt-fermented fishery products comprising various raw materials were analyzed for total aerobic bacteria, number of coliform bacteria, fecal coliform, and Escherichia coli. The food-poisoning bacterial content of the samples was investigated using next-generation sequencing. The mean mass of total aerobic bacteria in Jeotgal was 6-1.8×10<sup>9</sup> CFU/g, and that in Aekjeot and Sikhae was 4-2.2×10<sup>5</sup> CFU/mL and 1.9×105-8.4×10<sup>8</sup> CFU/g, respectively. Coliform bacteria were detected in 9 (28.1%) of 32 Jeotgal samples; 15 (46.8%) of 32 seasonal Jeotgal samples; and in 5 (55.5%) of 9 Sikhae samples. Fecal coliform and E. coli were not detected in 86 of the 89 samples. Yersinia enterocolitica was detected only in Galchi jeot (salt-fermented hairtail) (1 type) and not in other Jeotgal samples. These results contribute to our knowledge regarding the bacterial stability of salt-fermented fishery products.
꽁치(Cololabis saira) 과메기의 지질산화 및 biogenic amine 생성에 건조조건이 미치는 영향
심길보 ( Kil Bo Shim ),임치원 ( Chi Won Lim ),이소정 ( So Jeong Lee ),정혜연 ( Hye Youn Jung ),심혜진 ( Hye Jin Shim ),윤호동 ( Ho Dong Yoon ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.5
This study reviewed the effect of the drying conditions on the production of biogenic amines and lipid oxidation in semi-dried Pacific saury Cololabis saira or Guamegi. The moisture content of the Guamegi ranged from 32.71±2.37 to 45.9±2.60 g/100 g. The respective ranges of the acid value (AV) and peroxide value (POV) were 1.39±0.40 to 15.79±0.47 mg KOH/g and 76.14±2.19 to 282.84±2.34 meq/kg on drying for 3 days. The AV and POV increased for up to 3 days of drying and the values differed according to the amount of sunlight and temperature. However, lipid oxidation was reduced in Guamegi manufactured using a cold-air drying method. The fatty acid composition and the biogenic amine content in Guamegi during drying did not differ significantly with the drying method or drying date. The main saturated, monoene and polyene fatty acids were palmitic acid, eicosenoic & erucic acids, and eicosapentaenoic & docosahexaenoic acids, respectively. At 16.67 to 71.89 mg/kg, the histamine content was higher than that of other biogenic amines and it increased significantly during drying. In conclusion, this study showed that the packaging and drying conditions of Guamegi products need to be improved to inhibit lipid oxidation and biogenic amine formation.
생선회의 육질향상에 관한 연구 -1. 생선회 육질향상에 미치는 저온 브라인 온도의 영향
심길보 ( Kil Bo Shim ),이기봉 ( Gi Bong Lee ),김태진 ( Tae Jin Kim ),조영제 ( Young Je Cho ) 한국수산과학회 2003 한국수산과학회지 Vol.36 No.2
N/A To improve the sensory quality of sliced raw fish, the effect of cold brine temperature on the texture properties was investigated. Fishes were immersed in cold brine by various condition and killed instantly by spiking at the head. The onset of rigor-mortis was accelerated by decrease of immersion temperature. Also, the time reaching full rigor was shortened remarkably too. However, the rigor index of samples immersed in the cold brine decreased more than that of samples killed instantly. Rigor index ws the highest in samples killed instantly, followed by 0˚C, -5˚C, -10˚C, -12.5˚C, -15˚C and -20˚C in that order. The breaking strength of samples. Breaking strength of all samples immersed in the cold brine decreased significantly after reaching the maximum values (p<0.05). The lactate content of muscle was increased by the decreased brine temperature, however ATP content decreased. Minimum lactate and maximum ATP content in fish muscle showed at -12.5˚C. Those results demonstrate that optimal temperature for improvement of sliced raw fish quality by cold brine was -12.5˚C.
진해만 서부 용남·광도해역의 세균학적 수질에 미치는 육상 오염원의 영향
심길보 ( Kil Bo Shim ),하광수 ( Kwang Soo Ha ),유현덕 ( Hyun Duk Yoo ),이태식 ( Tae Seek Lee ),김지회 ( Ji Hoe Kim ) 한국수산과학회 2012 한국수산과학회지 Vol.45 No.6
To evaluate the bacteriological water quality in Yongnam-Gwangdo, located in western Jinhae Bay, seawater samples were analyzed using sanitary indicator bacteria at 57 sampling stations. According to survey results from January 2007 to December 2009, the range of the geometric mean and the estimated 90th percentile for coliforms and fecal coliforms in the samples were <1.8-16.5 and 1.8-246.8 MPN/100 mL and <1.8-7.1 and 1.8-74.8 MPN/100 mL, respectively. The samples, including those taken from stations located in Wonmunman, Gwangdo, and Dangdong, showed high levels of microbial contamination caused by the climate and weather patterns in the marine environment. The bacteriological water quality in the area met Korean criteria for a designated shellf ish growing area for export and National Shellf ish Sanitation Program criteria for an approved shellf ish growing area, except at station #49. A total of 24 direct pollution sources were discharged into the shellf ish growing area. The radius of impact was calculated for each pollution source to assess the effect on the shellfish growing area. The calculated radius of impact for most of the pollution sources was below 300 m. However, the radius of impact for the combined pollution sources in Kyeonnaeryang was 93-1973 m. There were signif icant differences between the calculated closed sea area and actual monitoring results. The closed sea area values calculated from the fecal coliform load in drainage water tended to be higher than the actual monitoring results. Tidal currents and environmental factors such as salinity, water temperature, sunlight, and microbiological factors affect the survival of fecal indicator bacteria in seawater.
원료에 따른 젓갈류의 이화학적 성분 및 Biogenic Amine류의 함량 비교
심길보 ( Kil Bo Shim ),한형구 ( Hyeong Gu Han ),안병규 ( Byoung Kyu An ),이우진 ( Woo Jin Lee ),인정진 ( Jung Jin In ),송호수 ( Ho-su Song ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
This study was conducted to understand the quality characteristics of 89 types of commercial salt-fermented fishery products by measuring their physiochemical compositions and biogenic amine contents. All samples had the following measurements; 41.59-89.20 g/100 g of moisture, 1.71-25.70 g/100 g of salinity, 3.21-7.05 of pH, 0.80-2.93 g/100 g of total nitrogen, 87.02-1,296.78 mg/100 g of amino nitrogen, and 7.30-926.34 mg/100 g of volatile basic nitrogen. The physicochemical components differed extensively between samples from different raw materials, including, fish, shellfish, and others. Histamine (0 to 1,072.2 mg/kg), putrescine (0 to 2,536.4 mg/kg), cadaverine (0 to 545.2 mg/kg of cadaverine), tryptamine (0 to 1,287.9 mg/kg), and tyramine (11.3 to 563.3 mg/kg) were the major biogenic amines detected in the samples. These findings suggest that salt-fermented fishery products meet the domestic criteria but have different ingredient compositions and most had high biogenic amine contents. The results suggest that it is necessary to establish criteria for evaluating the quality characteristics using the ingredient composition and biogenic amine contents of commercial salt-fermented fishery products.
수송밀도가 넙치( Paralichthys olivaceus ) 근육의 물리화학적 변화에 미치는 영향
심길보 ( Kil Bo Shim ),윤호동 ( Ho Dong Yoon ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.6
The effects of transport stocking density (500, 600 and 700 kg of olive flounderParalichthys olivaceus /per water tank) on the physicochemical characteristics of muscle were investigated. Transport of the animals took, on average, 10 days from Busan, Korea, to Long Beach, CA, USA. There was no significant difference in the breaking strength of muscle among the three groups. There was also no significant difference in the ATP, lactate, or glycogen content of muscle from the 500 and 600 kg/tank stocking density groups at the beginning and after transport. However, the ATP content decreased sharply while the lactate content increased in muscle from fish transported at a density of 700 kg/ tank at the beginning of transport, and the ATP and lactate contents in this group were stable after transport.
염장 멸치 ( Salted Anchgovy ) 의 제조조건 ; 1. 염장방법에 따른 염장 멸치 ( salted anchovy ) 의 제조 중 성분 변화
심길보(Kil Bo Shim),김태진(Tae Jin Kim),주정미(Jung Mi Ju),조영제(Young Je Cho) 한국수산과학회 2001 한국수산과학회지 Vol.34 No.2
Anchovy fillet 제조를 위하여 염장방법 및 숙성온도에 따른 염장 멸치의 숙성 중 성분변화를 조사하였다. 물간에 비하여 마른간 하였을 때 육의 탈수량이 많았으며, 20℃에 숙성한 것이 5℃에 비하여 수분함량이 다소 낮았다. 염분함량은 물간한 것이 마른간에 비하여 높았으며, 20℃에서 숙성 한 것이 5℃에 비하여 높았다 총질소는 물간이 마른간한 것에 비하여 낮았으며, 염장 초기에 총질소의 저하가 현저하였다. 마른간이나 물간 모두 20℃에서 염장 멸치의 숙성 중 아미노태질소가 현저하게 증가하여 마른간은 숙성 120일, 물간은 숙성 30일에 거의 최대를 나타낸 반면, 5℃에서는 미미한 증가를 보였다. 휘발성염기질소의 변화는 아미노태질소와 거의 비슷한 경향을 나타내었다. 물간한 것은 마른간에 비하여 동일 온도에서 가수분해가 빠르게 진행되었으며, 5℃에서는 가수분해가 현저하게 억제되었다. 과산화물가는 마른간이 물간에 비하여 빠르게 증가하였으며, 5℃에 숙성한 것이 20℃에 비하여 낮은 과산화물가를 나타내었다. 이상의 결과로 보면, 염장 멸치의 제조를 위해서는 대멸치를 가염지 한 다음. 25%의 식염으로 마른 간하여 5℃에서 숙성시키는 것이 육의 연화를 막고, 숙성이 어느 정도 진행된 염장 멸치를 얻을 수 있을 것으로 사료된다. We investigated the changes of chemical compositions during fermentation of salted anchovy by salting methods for the purpose of establishment of processing condition. Dehydration of anchovy meat occurred remarkably by dry salting compared with that by brine salting and salinity was higher in anchovy by brine salting than by dry salting. Dehydration and salinity were increased in more anchovy fermented at 20℃ than at 5℃. Total nitrogen content was lower in anchovy by brine salting than by dry salting. Amino nitrogen increased remarkably during fermentation of salted anchovy at 20℃, while increased slightly at 5℃. Amino nitrogen showed maximum value on 120 days in dry salting and on 30 days in brine salting at 20℃, respectively. The changes of VBN were similar to the changes of amino nitrogen. The brine salting accelerated hydrolysis of anchovy meat compared with that of dry salting at 20℃, and the hydrolysis were suppressed at 5℃. The POV increased rapidly in dry-salted anchovy than brine-salted anchovy. We suggested that the appropriate processing condition of salted anchovy is to ferment for 5-6 months at 5℃ by addition of 25% salt after presalting of raw anchovy.