마취사 및 무방혈이 넙치육의 사후조기의 물리 화학적변화에 미치는 영향

조영제(Toung Je Cho),조민성(Min Sung Cho),김상무(Sang Moo Kim),최영준(Yeung Joon Choi) 한국수산과학회 1997 한국수산과학회지 Vol.30 No.4

This study was performed to clarify the effect of anesthesia killing and non-bleeding on the physicochemical and rheological properties of plaice, Paralichthys olivaceus muscle at early period after death. Live plaice was killed by the two different methods: spiking at the brain instantly with bleeding and dipping in seawater containing anesthetic(2,000 ppm ethyl-aminobenzoate) for 10 min without bleeding. These samples were stored at 0℃ and used in checking rigor-mortis, ATP breakdown, the content of ATP and its related compounds, breaking strength, and lactate accumulation through storage. The rigor-mortis, ATP breakdown, and lactate accumulation was faster in samples killed by spiking than in samples killed by anesthesia. ATP in samples killed by anesthetic showed little breakdown until 22.5hrs, but it was decomposed completely after 30hrs storage. Breaking strength of samples killed by spiking at the brain instantly with bleeding decreased steadily and showed the maximum value over 10hrs(2207.3±60.2g). However, in case of the dipping fresh flesh without bleeding in seawater containing anesthetic, the value and time reached around the maximum breaking strength were 2147.8±29.0g and 13hrs respectively, but it maintained constantly until 20hrs passed. From these results, it could be suggested that anesthesia killing and non-bleeding is more effective in maintaining firmness of fresh plaice muscle than spiking killing with bleeding at the early period after death.

숙성기간에 따른 까나리액젓의 성분변화

조영제(Toung Je Cho),임영선(Yeong Sun Im),이근우(Keun Woo Lee),김건배(Geon Bae Kim),최영준(Yeung Joon Choi) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.6

To investigate changes of components in salt-fermented northern sand lance, Ammodytes personatus sauce during fermentation, various chemical properties were examined at 1∼3 months intervals during 18 months fermentation. The moisture content decreased slightly, but the content of VBN and crude protein, total nihogen, amino nitrogen, degree of hydrolysis, and absorbance at 453 ㎚ increased gradually during fermentation. On the other hand, ash content, pH, and salinity showed almost no change. The contents of total nitrogen, amino nitrogen, and degree of hydrolysis increased sharply until 6∼8 months fermentation and showed the gentle increment after that. The Hx and uric acid were the most abundant in ATP related compounds, ranging from 83.1% to 92.9%. After 18 month of fermentation, sauce was rich in free amino acids, such as glutamic acid, alanine, lysine, leucine, isoleucine, valine, aspartic acid in that order.

효소법에 의한 액젓중의 ATP 관련물질 측정

조영제(Toung Je Cho),임영선(Yeong Sun Im),김상무(Sang Moo Kim),최영준(Yeung Joon Choi) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.4

HPLC method usually has been used for the determination of ATP and its related compounds in fish muscle and fish sauce. But, total amount of ATP related compounds in fish sauce is determined less than that of fish muscle. In order to establish the extract analysis method for ATP related compounds in fish sauce, a new enzymatic method was developed and compared with existing HPLC method. Fish sauce was extracted with chilled perchloric acid and neutralized to pH 7.0 with potassium hydroxide solution, the extract was used as sample analyzed by HPLC as usual. On the other hand, for sample analyzed by enzymatic method, 1 ㎖ extract solution was pipetted into test tube. To the tube, 0.5 ㎖ of mixed suspension adenosinedeaminase (4U), nucleosidephosp horylase (0.02U) and xanthineoxidase (0.03U) suspended in 2.0 ㎖ of 1/15 M sodium phosphate buffer solution pH 7.6 and 1.5 ㎖ deionized water were added for the decomposition of IMP, HxR and Hx to uric acid at 37℃ for 40 minutes. Total uric acid was determined by measuring optical density at 290 nm. In HPLC method, salt decreased the total amount of ATP related compounds by 13.6∼16.2% at 2.5% concentration, but no effect in enzymatic method. IMP, HxR and Hx were detected at 254 ㎚, while uric acid at only 290 ㎚. The ratio of the total amount of ATP related compounds by HPLC method was about 45% of that by enzymatic method in fish sauce. From these results, enzymatic method is more accurate and simple than HPLC method for analysis of ATP related compounds in fish sauce.

저급 수리미의 젤 강도 증강을 위한 첨가물의 최적화

조영제(Toung Je Cho),최영준(Yeung Joon Choi),이호수(Ho Su Lee) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.5

The increasing price of surimi has affected the economical benefits of surimi of surimi based food industry. To maintain gel strength in low grade surimi, the optimum formulation adding functional proteins to low grade surimi is required. The objective of this study was to develop optimum formulation of ingredients in making gels in low grade surimi on the addition of functional non-muscle proteins to low grade surimi by measuring rheological properties of the gels. The rheoloical qualities of the cooked gels made with A and RA grade surimi on the effects of adding five kinds of starches (potato, wheat, waxy maize, corn and modified corn) and four kinds of functional proteins (bovine plasma protein, dehydrated egg white, soy protein isolate and whey protein concentrate) to the gels were evaluated. The gel strengths at cooking with A and RA grade surimi, were decreased with increasing the added starches. The kind of starches added affected little the gel strengths in RA grade surimi, while potato and corn starches decreased at the least in gel strengths of the gel made with A grade surimi with increasing the concentration of starches. The bovine plasma protein(BPP) significantly increased the gel strength, especially in RA grade surimi, but BPP decreased the whiteness of the gel. Therefore, the optimum content of BPP was up to 2% because of the whiteness of the gels in RA grade surimi. The optimum formulation for the gel with RA grade surimi to satisfy the gel strength of 1000×g and 78% moisture was 40.9% surimi, 9.1% dehydrated egg white (DEW) an 0.9% starch, while that with A grade surimi under the same condition was 37.9% surimi, 6.6% DEW and 3.4% srarch.

냉각전에 생사의 차이가 넙치육의 사후조기의 물리 화학적변화에 미치는 영향

조영제(Toung Je Cho),이호수(Ho Su Lee),유승균(Seung Geun You),김태진(Tae Jin Kim),이남걸(Nam Gul Lee),최영준(Yeung Joon Choi) 한국수산과학회 1998 한국수산과학회지 Vol.31 No.4

To clarify the effect of life or death condition before cooling on the physicochemical properties of plaice, Paralichthys olivaceus muscle at the early period after death, the plaices were dipped in the refrigerated sea water (0℃) either as olive or after anesthesia killing. These samples were stored at 0℃ sea water and the changes in rigor-mortis, ATP breakdown, content of ATP and its related compounds, breaking strength and lactate accumulation through storage were investigated. Acceleration of rigor-mortis, ATP breakdown and lactate accumulation were faster in the samples refrigerated as olive than in samples killed by anesthesia before cooling. ATP in samples refrigerated as alice showed little breakdown until 7,5 hrs but it was decomposed completely after 17.5 hrs storage. The breaking strength in muscle of plaice was 1736.2±65.4g immediately after killing. The breaking strength in samples dipped in refrigerated sea water as alive increased more rapidly and showed the maximum value over 7.5 hrs (2183.3 ± 32.2 g). However, in case of samples killed by anesthesia before cooling, the value and time reached around the maximum breaking strength were 2126.3 ± 32.2 g and 12.5 hrs, respectively and then decreased until 30 hrs. From these results, it could be suggested that dipping in refrigerated sea water after anesthesia killing before cooling is more effective in maintaining freshness of fresh plaice muscle than refrigerating as alive.

동결 - 해동 조건이 넙치육의 물리 화학적 및 조직학적 변화에 미치는 영향

조영제(Toung Je Cho),조민성(Min Sung Cho),이남걸(Nam Gul Lee),최영준(Yeung Joon Choi),김태진(Tae Jin Kim) 한국수산과학회 1998 한국수산과학회지 Vol.31 No.4

To improve muscle quality and prolong freshness of sashimi, the elects of freezing-thawing condition on physicochemical and rheological properties of plaice muscle were investigated. Muscle tested were frozen with quick freezing (liquid nitrogen gas) or slow freezing (- l5℃ air). Transition time of zone of ice crystal formation was Within 10 minute for quick freezing and 110 minute for slow freezing. Time required for thawing to 0℃ in muscle temperature by various thawing methods was shortest with 25℃ tap water, followed by 15℃ tap water, 10℃ tap water, 25℃ tap water, followed by 15℃ tap water, 10℃ tap water, 25℃ air, 5℃ tap water and 0℃ cold water. Breaking strength of muscle was higher in quietly frozen sample than in slowly frozen sample. According to sashimi form, changes in breaking strength of muscle did not show any difference in quickly frozen sample, while showed significant difference in slowly frozen sample. The remaining content of ATP was not affected by freezing agreed, and ATP content was apt to higher in quickly thawed sample than in slowly thawed sample. IMP was the majority of ATP and it`s related compounds of sample after freezing and thawing. Collagen matrix was weakened markedly in slowly frozen sample than in Quickly frozen sample.

패류 건제품의 저장 중 지방산 조성의 변화

조호성(Ho Sung Cho),이강호(Kang Ho Lee),손병일(Byung Yil Son),조영제(Toung Je Cho),이종호(Jong Ho Lee),임상선(Sang Sun Lim) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.4

N/A

시판 까나리액젓의 품질조사

임영선(Yeong Sun Im),조영제(Toung Je Cho),최영준(Yeung Joon Choi),이근우(Keun Woo Lee),김건배(Geon Bae Kim) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.5

The quality characteristics of 15 kinds of the commercial northern sand lance, Ammodytes personatus sauce (CNS) of korean traditional salt-fermented fish sauces were evaluated comparing to the haditional northern sand lance, Ammodytes personatus sauce (TNS). The ranges of chemical compositions of the CNSs were 66.5∼71.0% moisture, 19.3∼24.6% ash, 4.7∼12.0% crude pratein, and the pH and salinity were 5.56∼6.47, 24.0∼32.9%, respectively. Total nitrogen, amino nitrogen, total free amino acid and total ATP related compounds (sum of ATP∼IMP, HxR, Hx and uric acid) were in the ranges of 0.781∼1.918 g, 445.9∼1037.9 ㎎, 3,258.9∼6,562.6 ㎎ in 100 ㎖ CNSs, and 4.766∼8.989μ㏖ in 1 ㎖ CNSs. The CNSs were higher in content of moisture, TMAO, TMA and pH, but lower in content of crude protein, salinity, total nitrogen, amino nitrogen, total ATP related compounds, absorbance at 453 ㎚ and total free amino acid than the TNSs. Both CNS and TNS samples were rich in free amino acids, such as glutamic acid, lysine, alanine, leucine, valine, aspartic acid and isoleucine in the order.

대형오징어와 명태혼합 어묵의 가열겔화시 물성에 영향을 미치는 최적 혼합비

이남걸(Nam Gul Lee),유승균(Seung Geun You),조영제(Toung Je Cho) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.6

This study was investigated the changes of the properties of matter such as the gel formation of the combined fish based on the mixed rate between the ocean jumbo squid and Alaska pollock surimi, and compared the relationships between the gel formation and water holding capacity. The changes of the gel formation based on 20 min fish grinding time and 2.5% salt concentration according to the mixed rate was thought as the optimal addition limit. There was no significant function of gel product more than 20% Jumbo squid meat. The more squid meat in the mixed meat could make the lower breaking stress but 7:3 rate of pollock : squid could retain breaking strain. The effect of the moisture content on mixed fish meat was studied and the drastic decrease of the gel formation and water holding capacity was indicated in 78%.

단백질 분해효소를 이용하여 제조한 속성 멸치 액젓의 펩티드 특성

최영준(Yeung Joon Choi),김인수(In Soo Kim),조영제(Toung Je Cho),서덕훈(Duck Hoon Seo),이태기(Tae Gee Lee),박영범(Yeung Beom Park),박재윤(Jae Woon Park) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.4

Hydrolytic peptides of salted and fermented anchovy sauce, and anchovy actomyosin for the development of a rapid fermentation method with conventional tastes and flavors were studied. The optimal temperatures of crude enzymes isolated from anchovy, liver and viscera of squid were 55, 40∼45 and 45∼60℃, respectively. Crude enzyme isolated from anchovy was more effective on hydrolysis of anchovy actomyosin than that from squid liver and viscera. But the crude enzyme from squid liver was less effective on NaCl than that from anchovy. Three peptides occurred in anchovy actomyosin hydrolyzed with crude enzymes from anchovy and squid liver for 30 min. Their molecular weight were determined by Superdex 200 gel chromatography as 10,800, 5,800 and 2,600 dalton. When anchovy sauce was hydrolyzed with crude enzymes of anchovy, squid liver and viscera, and Protamex duriag 70 days, ranges of their low molecular weight of hydrolyzed peptides were 300∼1,000dalton detected by Sephadex G50 and their major amino acid compositions were glutamic acid, glycine and alanine, which was related with conventional tastes. Those amino acid compositions were similar to those of anchovy sauce hydrolyzed with squid liver. In the case of Protamex treatment, hydrolyzed peptides had high levels of isoleucine and leucine, being associated with the bitter, but a low level of glutamic acid.