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이두석 ( Doo Seog Lee ),윤호동 ( Ho Dong Yoon ),김연계 ( Yeon Kye Kim ),윤나영 ( Na Young Yoon ),문수경 ( Soo Kyung Moon ),김인수 ( In Soo Kim ),정보영 ( Bo Young Jeong ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.6
Proximate and fatty acid compositions in muscle tissue were studied in 14 species of coastal and offshore fishes in Korea. Lipid content ranged from 0.57 to 10.5% and was higher in migratory and reef dwelling fishes than in demersal fishes. Protein content ranged from 14.4 to 20.3% and moisture content ranged from 72.4 to 81.8% in all fish samples. There was a negative correlation between lipid and moisture content in all fish samples (r= -0.90, P<0.001). The prominent fatty acids were 16:0, 22:6n-3 (docosahexaenoic acid, DHA), 18:1n-9, 20:5n-3 (eicosapentaenoic acid, EPA), 16:1n-7, 18:0 and 18:1n-7. Most demersal fishes contained considerably higher amounts of 20:4n-6 and/or 22:5n-3 compared with migratory and reef dwelling fishes. The proportion of total polyunsaturated fatty acid (PUFA), including DHA and EPA, was higher in demersal fishes (38.6-54.0%) than in migratory and reef dwelling fishes (23.5-35.2%).
수산물 가공부산물의 이용에 관한 연구 1 - 가다랭이 내장 발효 silage 제조를 위한 유산균주의 배양특성
윤호동(Ho Dong Yoon),이두석(Doo Seog Lee),지청일(Cheong Il Ji),서상복(Sang Bok Suh) 한국수산과학회 1997 한국수산과학회지 Vol.30 No.1
In order to utilize fish by-products from the skipjack tuna (Katsuwonus pelamis) canning manufactures, Lactobacillus bulgaricus KCTC 3188 and L. plantarum KCTC 1048 were used as a starter culture for the preparation of fermented fish silage with skipjack tuna viscera. The optimum temperature and pH on bacterial growth and lactic acid production of L. bulgaricus and L. plantarum in MRS broth were 35℃ and around pH 6.0, respectively. And the optimum concentrations of the carbohydrate sources added to the broths were 7% far dextrose and 10% for molasses on the basis of total weights of skipjack tuna viscera. The pH of acid treated skipjack tuna viscera silage (ASS) slightly increased from 4.0 to 4.5, while that of fermented skipjack tuna viscera silages by the use of lactic acid bacterias (FSS) was significantly declined from 5.9 to about 4.0 after 42 days of storage at 35℃. Though the content of volatile basic nitrogen (VBN) in ASS was lower than those of FSS after 42 days of storage at 35℃, VBN content in silages slightly increased from an initial value of 62∼65 ㎎/100 g to final value of 113∼155 ㎎/100 g over 42 days. The fermented silage by L. plantarum reached a maximum concentration of amino nitrogen and showed 81% of hydrolysis degree after 4 days of storage at 35℃.
수산물 가공부산물의 이용에 관한 연구 2 - 가공방법에 따른 가디랭이 내장 silage 의 저장 중 성분변화
윤호동(Ho Dong Yoon),이두석(Doo Seog Lee),서상복(Sang Bok Suh) 한국수산과학회 1997 한국수산과학회지 Vol.30 No.1
For an effective use of fish by-products from the skipjack tuna (Katsuwonus pelamis) canning manufactures, the changes of chemical properties of skipjack tuna viscera silage by the processing method during storage were investigated. The acid treated skipjack tuna viscera silage (ASS) were higher in the contents of moisture, lipid, protein and mineral but lower in the contents of carbohydrate and polyunsaturated fatty acids than those of fermented skipjack tuna viscera silage (FSS) by L. bulgaricus, KCTC 3188 and L. plantarum, KCTC 1048. Especially, the contents of total n-3 fatty acids in FSS increased remarkably during storage. The dominant amino acids in ASS and FSS were glutamic acid (Glu), aspartic acid (Asp), leucine (Leu), glycine (Gly), and alanine (Ala). And the contents of tryptophan (Trp) decreased by 30% in ASS and 5% in FSS in comparision with that of raw skipjack tuna viscera after 42 days of storage. The concentration of vitamin B₁and B₂in FSS increased gradually during storage but the concentration of vitamin B₂in ASS decreased. In the organoleptic evaluation, ASS gave a grayish brown color and a fishy odor. On the other hand, FSS had reddish brown color and sour taste by the production of lactic acid during storage.
수입산 및 국내산 담수어류 3종의 일반성분과 지방산 조성
문수경 ( Soo Kyung Moon ),이두석 ( Doo Seog Lee ),윤호동 ( Ho Dong Yoon ),김연계 ( Yeon Kye Kim ),윤나영 ( Na Young Yoon ),김인수 ( In Soo Kim ),정보영 ( Bo Young Jeong ) 한국수산과학회 2012 한국수산과학회지 Vol.45 No.6
The proximate and fatty acid compositions of the edible portion of three species of cultured freshwater fish (common eel Anguilla japonica, rainbow trout Onchorhynchus mykiss, and Israeli carp Cyprinus carpio) were compared between imports from China and domestically produced specimens. The lipid contents of cultured common eel and rainbow trout were rich in imported f ishes (20.4 and 12.2%, respectively) compared with those in domestic ones (16.0 and 8.01%, respectively), while those of Israeli carp were rich only in the domestically produced specimens (8.06 and 3.07%, respectively). There was a negative correlation between the lipid and moisture contents in all f ish samples (r =-0.86). The protein contents ranged from 16.6 to 21.3% in domestic f ishes and 15.3 to 19.1% in imported ones. The most prominent fatty acids in the f ishes were: saturated fatty acids, 16:0, 18:0 and 14:0; monounsaturated fatty acids, 18:1n-9, 16:1n-7 and 18:1n-7; and polyunsaturated fatty acids (PUFA), 18:2n-6, 22:6n-3 (docosahexaenoic acid, DHA), and 20:5n-3 (eicosapentaenoic acid, EPA). The percentage of n-3 PUFA (e.g., DHA, 22:5n-3, EPA, and 18:3n-3) was higher in domestic common eel and Israeli carp than in imported ones, but similar in domestic and imported rainbow trout, and higher in domestic wild rainbow trout than in cultured ones. On the other hand, all of the cultured freshwater f ishes contained a relatively large amount of 18:2n-6, which is a characteristic fatty acid in cultured f ish lipids.
넙치 , 범가자미 및 잡종 ( 넙치 ♀ × 범가자미 ♂ ) 근육의 식품화학적 특성 비교
김태진(Tae Jin Kim),민진기(Jin Gi Min),윤호동(Ho Dong Yoon),이두석(Doo Seog Lee),박정흠(Jeung Hum Park),손광태(Kwang Tae Son),김경길(Kyung Gyl Kim) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.1
The proximate composition, mineral content, fatty acid composition, ATP related compounds, amino acid compositon, color and texture were investigated with dorsal and ventral muscle from olive tlounder, spotted flounder and hybrid (olive flounder ♀ × spotted flounder ♂). Spotted flounder and hybrid were higher in moisture content, and lower in crude protein content than those of olive flounder. Patassium content in hybrid was higher than that in olive flounder and spotted flounder. Hybrid was lower in calcium, iron, manganese content, and higher in magnesium content than olive flounder and spotted flounder. The contents of saturated fatty acid, unsaturated fatty acid and docosahexaenoic acid (DHA) in hybrid were intermediate level of spotted flounder and olive flounder. Fatty acid composition of dorsal muscle was slightly similar to ventral muscle. Adenosine triphosphate (ATP) and its related compounds contents and amino acid content in hybrid were intermediate level of spotted flounder and olive flounder, and these compounds of dorsal muscle were slightly similar to those of counterpart. The major amino acids such as aspartic acid, glutamic acid, leucine and lysine were very similar to all the samples. Total amino acid and essential amino acid contents in dorsal muscle were slightly higher than those in ventral muscle. Free amino acid content and composition in hybrid were similar to spotted flounder, and free amino acid content in dorsal muscle was higher than in ventral muscle. The lightness of hybrid and spotted flounder was stronger than that of olive flounder, and was stronger in dorsal muscle. The breaking strength of hybrid was slightly lower than that of spotted flounder, and was stronger in dorsal muscle.
사과 추출물의 구취억제효과에 대한 Polyphenol Oxidase의 영향
조상원(Sang-Won Cho),곽기석(Ki-Suk Kwak),이주항(Joo-Hang Lee),윤영수(Young-Soo Yun),구연숙(Yeun-Suk Gu),지청일(Cheong-Il Ji),이두석(Doo-Seog Lee),이양봉(Yang-Bong Lee),김선봉(Seon-Bong Kim) 한국식품영양과학회 2001 한국식품영양과학회지 Vol.30 No.6
본 연구는 사과의 구취억제인자를 구명하기 위한 기초자료로써 사과 추출물의 획분에 따른 사과에서 추출한 PPO의 methyl mercaptan에 대한 구취억제활성을 조사하였다. 사과를 착즙하여 구취억제활성을 측정해 본 결과, 사과 고형분의 농도가 증가함에 따라 구취억제활성이 증가하는 경향을 나타내었다. 사과의 저분자획분에 PPO를 첨가한 경우, 저분자획분의 농도증가 및 반응시간에 따른 methyl mercaptan에 대한 구취억제활성이 증가하는 경향을 나타내었다. 이상의 결과는 사과에서 추출한 PPO에 의한 갈변반응의 중간체로 생성되는 o-quinone이 methyl mercaptan과 결합하여 methyl mercaptan을 비휘발성으로 전환시켜 구취억제활성을 나타내는 것으로 생각된다. Deodorizing activity of polyphenol oxidase (PPO) extracted from apples was investigated by measuring the changes of methyl mercaptan as an indicator of halitosis in human mouths. In the studies of apple extracts on deodorizing activity, the deodorizing activity was increased with the amount of apple extracts. In the cases of adding PPO to the low molecular fraction of apple extracts, the deodorizing activities were increased with the amount of the low molecular fraction of apple extracts and the reaction time of the extracts with PPO. Deodorizing activities of PPO is thought that o-quinone as an intermidiate produced by an oxidative reaction of PPO during enzymatic browning reactions may react with methyl mercaptan to form a non-volatile and sulfur-containing compound.