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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.
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.
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.
열처리에 의한 굴(Crassostrea gigas)의 영양성분 변화
심길보 ( Kil Bo Shim ),김민아 ( Mina Kim ),박큰바위 ( Kun Ba Wui Park ),손광태 ( Kwang Tae Son ),임치원 ( Chi Won Lim ) 한국수산과학회 2015 한국수산과학회지 Vol.48 No.6
The aim of this study was to investigate changes in the biochemical characteristics of the Pacific oyster Crassostrea gigas in response to boiling water bath (85°C, 100°C) and autoclaving (100°C) heat treatments for 5, 10, 15, and 20 min. The weight loss (7.6.9.5%) of oysters exposed to a 100°C boiling water bath for 15 min was lower compared to those receiving no treatment. Oysters exposed to the 100°C boiling water bath for 20 min lost 27.8% of their total weight. The 100°C autoclaving treatment resulted in weight loss of 13.0.26.1%, with the highest weight loss occurring after 10 min of treatment (26.1%). Heat-treated oysters had significantly higher levels of crude lipid and crude protein relative to untreated oysters (P<0.05). In the heat-treated oysters, total amino acids (including proline and glutamic acid) were increased, but they were decreased by the 20-min 100°C boiling water bath and autoclaving treatments. The fatty acid composition of oysters was not significantly affected by the water bath heat treatment, but oysters treated with 100°C autoclaving for 20 min had decreased polyunsaturated fatty acids. Oysters exposed to the water bath heat treatment had significantly increased vitamin A content, but 100°C autoclaving for 20 min was associated with reduced vitamin A content, as compared to all of the other heat treatments. Therefore, oysters were affected by heat treatment, undergoing metamorphosis and weight loss, but nutrient quality did not change significantly compared to controls, except with the 20-min 100°C boiling water bath and autoclaving treatments.
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.
쏘가리(Siniperca scherzeri)의 시기에 따른 영양성분 변화
심길보 ( Kil Bo Shim ),김민아 ( Min A Kim ),윤나영 ( Na Young Yoon ),송미영 ( Mi Young Song ),정수정 ( Su Jung Jung ),임치원 ( Chi Woon Lim ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.6
Seasonal variation in the composition and fatty acid, amino acid, cholesterol, and vitamin contents in the muscles of the mandarin fish Siniperca scherzeri, caught in Soyangho Lake, Korea, was studied. The moisture content was 74.5-78.7 g/100 g, lipids ranged between 1.06 and 4.23 g/100 g, protein between 18.5-20.7 g/100 g, and ash between 0.74 and 2.04 g/100 g. The moisture content was lowest in May and tended to increase from June to October. The highest protein levels occurred in May, which coincided with the timing of oocyte maturation, and then decreased at the beginning of spawning. The highest lipid levels occurred in May and November coinciding with the periods before spawning and hibernation. The ratio of EAA/NEAA was higher than the value recommended by FAO for an `ideal` food protein. There were significant differences in Mg and Fe contents with spawning; they were highest in May. Contents of vitamin A and E were from not detected (ND) to 17.1 μg/100 g and ND to 0.69 mg/100 g, respectively and were highest in November. The content of niacin tended to decrease in June and increased until November and hibernation. The cholesterol content was 14.9-78.9 mg/100 g; it decreased from March to July and then increased until November. In conclusion, there is potential for expanding the commercial utilization of the mandarin fish as a food resource.