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생산시기가 비규격 넙치 (Paralichthys olivaceus) 연제품의 품질에 미치는 영향
신준호 ( Jun Ho Shin ),박권현 ( Kwon Hyun Park ),이지선 ( Ji Sun Lee ),김형준 ( Hyung Jun Kim ),허민수 ( Min Soo Heu ),전유진 ( You Jin Jeon ),김진수 ( Jin Soo Kim ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.3
In this study, we investigated the chemical and enzymatic properties of unmarketable cultured bastard halibut (UCBH) Paralichthys olivaceus harvested at different times (March, May, July, September, November, and January), and we examined the physical properties of surimi gel from UCBH as a potential source of surimi and surimi gel. The moisture and crude protein contents of UCBH harvested in July and January were >78% and <19%, respectively, which is greater than the moisture content in UCBH harvested in May, March, and September, but lower than the crude protein content. Regardless of the month of harvest, the UCBH had a higher crude protein content than Alaska pollock, which is the largest fishery biomass used for surimi and surimi gel, but a lower moisture content. Regardless of the month of harvest, the enzymatic activity in crude extracts of UCBH muscle ranged from 0.31-0.59 U/mg for casein (pH 6.0 and 9.0) and 11.7-12.7 U/mg for LeuPNA. These findings suggest that autolytic enzymes were unaffected by gel formation. Gel strength was highest in the surimi gel prepared from UCBH harvested in September, November, and January; second highest in that prepared from UCBH harvested in March and May; and lowest in that prepared from UCBH harvested in July. Compared to the gel strength of surimi gel from grade SA commercial Alaska pollock surimi, the strength of the surimi gels prepared from UCBH harvested in March, May, September, November, and January were superior, whereas that of the surimi gel prepared from UCBH harvested in July was similar.
RSM을 이용한 비규격 제주산 양식 넙치(Paralichthys olivaceus)로부터 연제품의 가공 조건 최적화
김진수 ( Jin Soo Kim ),이동호 ( Dong Ho Lee ),신준호 ( Jun Ho Shin ),전유진 ( You Jin Jeon ),김형준 ( Hyung Jun Kim ),허민수 ( Min Soo Heu ),이지선 ( Ji Sun Lee ),박권현 ( Kwon Hyun Park ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.5
This study was conducted to optimize the processing of high quality surimi gel from unmarketable cultured bastard halibut Paralichthys olivaceus. According to endogenous enzyme activity and processing optimization, high quality surimi gel from unmarketable cultured bastard halibut was prepared by mixing 3.0% (w/w) salt, 2.4% (w/w) starch, 5.0% (w/w) egg white and 4.8% (w/w) ice water in a Stephan mixer, set at 5˚C for 24 h, followed by boiling for 30 min, and finally cooling for 30 min. The strength of the surimi gel from unmarketable cultured bastard halibut prepared by the above processing method was 1,257 g×cm, which was 33% higher than that of a commercial surimi gel from Alaska pollock, grade SA.
넙치( Paralichthys olivaceus) 알로부터 Serine Protease Inhibitors의 분획 특성
김형준 ( Hyung Jun Kim ),이현지 ( Hyun Ji Lee ),박성환 ( Sung Hwan Park ),전유진 ( You Jin Jeon ),김진수 ( Jin Soo Kim ),허민수 ( Min Soo Heu ) 한국수산과학회(구 한국수산학회) 2015 한국수산과학회지 Vol.48 No.2
Protease inhibitors (PI) of trypsin and papain as target proteases from the roe of bastard halibut Paralichthys olivaceus were fractionated out using ammonium sulfate precipitation (A), DEAE 650M anion exchange chromatography (D), and Sephacryl S-300 gel filtration (S). The recovery percentages of the fractions with the strongest inhibitory activity for each fractionation method were 13% for the A4 fraction, 21.2% for the D3 fraction, and 21.3% for the S2 fraction, with specific inhibitory activities of the fractions toward trypsin and casein of 168, 139, and 218 U/mg, respectively, while no inhibition of papain was observed. The IC50 for the trypsin-specific substrate Nα-benzoyl-l-arginine-pnitroanilide (BAPNA) was 0.65, 1.55, 2.26, and 2.85 mg/mL for the A4, S2, A3, and D3 fractions, respectively. These results suggest that chromatographic fractionation methods (D and S) based on the molecular mass and charge of the protein were more effective at fractionating PI than was ammonium sulfate precipitation based on protein solubility, and that the bastard halibut roe extract acts as a serine protease inhibitor. Therefore, the PI fraction from fish roe might be useful for inhibiting proteases in foodstuffs, and could constitute an alternative food-grade inhibitor for the surimi industry.
연육 (surimi) 소재로서 어체중량이 다른 넙치의 품질 특성 비교
허민수 ( Min Soo Heu ),신준호 ( Jun Ho Shin ),박권현 ( Kwon Hyun Park ),이지선 ( Ji Sun Lee ),노윤이 ( Yu Ni Noe ),전유진 ( You Jin Jeon ),김진수 ( Jin Soo Kim ) 한국수산과학회(구 한국수산학회) 2011 한국수산과학회지 Vol.44 No.1
This study investigated the physicochemical and enzymatic properties of unmarketable cultured bastard halibut (Paralichthys olivaceus) of different weights as a potential source of surimi and surimi gel. The proximate composition of cultured bastard halibut of different weights did not differ significantly at P<0.05 (light weight (LBH) 400-500 g, medium weight (MBH) 600-800 g, and heavy weight (HBH) > 1,000 g). Compared to Alaska pollock muscle, the bastard halibut muscle had a 4% higher crude protein content and 6% lower moisture content. The collagen content of LBH bastard halibut muscle was 1.58 g/100 g, which was lower than or no different from bastard halibut weighing different amounts. Regardless of fish weight or pH, the enzymatic activities of crude fish extracts ranged from 0.34-0.48 U/mg for casein and hemoglobin, 11.0-12.7 U/mg for LeuPNA, 5.4-6.1 U/mg for ArgPNA, 2.3-2.9 U/mg for SAAPFNA, and 0.1-0.2 U/mg for BAPNA. The yield of surimi gel from LBH was 24.4%, which was similar to that from MBH and lower than that from HBH. The surimi gel from LBH was similar to that from HBH, while weaker than that from MBH. The surimi gel from LBH gel was stronger than grade SA gel from commercial Alaska pollock.
수확시기별 제주재래종 감귤착즙액의 Flavonoids 분포 및 항산화 활성
김용덕(Kim Yong Dug),고원준(Ko Weon Jun),고경수(Koh Kyung Soo),전유진(Jeon You Jin),김수현(Kim Soo Hyun) 韓國營養學會 2009 Journal of Nutrition and Health Vol.42 No.3
제주재래종 감귤류 14종의 착즙액에 대해서 수확시기별 flavonoids 13종의 함량변화를 분석하고 항산화성을 검토하고자 하였다. 감귤착즙액의 flavonoids 함량은 수확시기가 늦어질 수록 큰 폭으로 감소하다가 4~5차 채취기 이후 서서히 증가하는 경향을 보였다. Quercatagetin, narirutin, hesperidin, neohesperidin은 각각 지각 573.73 ㎎/100 ㎖, 사두감 393.99 ㎎/100 ㎖, 소유자 29.63 ㎎/100 ㎖, 지각 201. 23 ㎎/100 ㎖으로 미숙과인 8월 하순에 가장 높았다. Polymethoxyflavone류 중 nobiletin, sinensetin, tangeretin은 홍귤에서 8월 하순에 각각 7.39 ㎎/100 ㎖, 2.24 ㎎/100 ㎖, 0.63 ㎎/100 ㎖으로 가장 높았고, 다음으로 진귤이 많이 함유되어 있었다. 3,5,6,7,8,3',4'-Heptamethoxyflavone은 편귤에서 0.27 ㎎/100 ㎖으로 가장 높았고, 3',4',7,8-tetramethoxyflavone, 3',4'-dimethoxyflavone, 4'-methoxyflavone, 5,6,7,3',4',5'-hexamethoxyflavone, scutellarein tetramethylether는 모든 품종에서 ND~0.08 ㎎/100 ㎖로 함량이 낮았다. 총 폴리페놀 함량은 대부분의 시료가 미숙과인 8월 하순에 가장 높았다가 11월까지 감소하다가 12월 하순부터 증가하는 경향을 보였다. 감귤착즙액의 전자공여능은 대체적으로 높은 것으로 나타났으나 flavonoids와 총폴리페놀 함량과의 상관관계는 높지 않은 경향을 보였고 당유자가 가장 높은 항산화활성을 나타내었다. 재래 감귤류 중 지각, 당유자는 quercetagetin이 다른 감귤류에 비해 월등히 높았고, polymethoxyflavone류인 nobiletin과 tangeretin은 미숙과인 홍귤과 진귤에서 함량이 높아 소재 개발로서 경쟁력이 있을 것으로 사료된다. This study aims to evaluate the changes of flavonoid contents and antioxidants activity of Jeju native citrus fruits juice according to the harvest date. Flavonoids such as quercatagetin, narirutin, hesperidin and neohesperidin were contained most plentifully in the juice of Jigak (Citrus aur- antium) by 573.73 ㎎/100 ㎖, Sadoogam (C. pseudogulgul) by 393.99 ㎎/100 ㎖, Soyooja by 29.63 ㎎/100 ㎖ and Jigak (C. aurantium) by 201.23 ㎎/100 ㎖ in the late August, respectively. The highest contents of nob-iletin, sinensetin and tangeretin among polymethoxyflavones were found in the juice of Hongkyool (C. tachibana) by 7.39 ㎎/100 ㎖, 2.24 ㎎/100 ㎖, 0.63 ㎎/100 ㎖ in the late August, respectively. 3,5,6,7,8,3’,4’- Heptamet- hoxyflavone recorded the highest amount in Punkyool (C. tangerina) by 0.27 ㎎/100 ㎖ in the late August, but the other polymethoxyflavones including 3’,4’,7,8-tetramethoxyflavone, 3’,4’-dimethoxyflavone, 4’-methoxyflavone, 5,6,7,3’,4’,5’-hexamethoxyflavone, scutellarein tetramethylether were observed only trace amount in all the citrus fruits. Flavonoid contents in the citrus fruit juices were the highest during early maturation and decreased rapidly while ripening. Total polyphenol contents were the highest in the late August and decreased with ripening. However from the late December, the contents were increased again. Antioxidant activities of the fruits were evaluated as electron donating ability and were the lowest in the late September and increased with the fruit ripening. These results suggest that quercetagetin among all the flavonoids was most plentiful in Jigak and Dangyooja (C. grandis), so that the fruits could be used for industrial material of flavonoids and antioxidant agents.
감태 효소 가수분해물 처리농도에 따른 간고등어의 항산화 특성 및 Biogenic Amine 함량
윤민석 ( Min Seok Yoon ),김형준 ( Hyung Jun Kim ),박권현 ( Kwon Hyun Park ),신준호 ( Joon Ho Shin ),이정석 ( Jeong Suk Lee ),전유진 ( You Jin Jeon ),손희진 ( Hee Jin Son ),허민수 ( Min Soo Heu ),김진수 ( Jin Soo Kim ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2009 한국식품저장유통학회지 Vol.16 No.6