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지영애,이병호,이강호,유병진,서재수,정인학,최병대 한국수산학회 1985 한국수산과학회지 Vol.18 No.5
In previous paper(Lee et al., 1985) processing method of sardine meat "surimi" was described as a part of the work to develop new types of ready-to-cook food materials with dark fleshed fishes. As the other part of the work, processing of low salt mackerel fillet was investigated, in this paper, in which fresh mackerel was filleted, salted in brine or with dry salt for an adequate time until the expected salt concentration reached, washed, air dried (3m/sec, 15 to 20℃), and finally packed individually in K-flex film bag by vacuum or N₂ gas substitution. Salting time and salt concentration of brine was decided by the salt level penetrated into the fillet. As the final salt level was fixed to 4 to 5%, salting for 20 hours with 10% dry salt or in 15% Urine at 5℃ was enough to get that level of salt. If the final salt level was set 5 to 6%, salting for 20-24 hours with 15% dry salt or in 20% brine was adequate. Salt penetration, however, was not much influenced by salting method and temperature. Changes in VBN and salt soluble protein occurred more rapidly in cases of salting with dry salt at 20℃ than salted in brine at 5℃, although it was not significant in the period of 20 to 24 hours. Oxidation of lipid and histamine formation during salting at 20℃ could not be neglected if it was delayed longer than 25 hours. Insolubilizing the salt soluble proteins during the storage of salted fillet occurred rapidly regardless of storage temperature. Browning and histamine formation, however, was depended on temperature and packing condition. In case of air pack, deterioration by browning and rancid was deeply developed but not the case for the packs by vacuum or N₂ gas substitution. The shelf-life of the salted mackerel fillet based on panel scores of brown color and rancidity, appeared 21 days for the air packed, and more than 30 days for vacunm or N₂ gas packed fillet at 20℃.
Cultural Conditions of Streptomyces californicus KS - 89 for the Production of Bluish Purple Pigment
지영애(Young-Eh Chi),이병호(Byeong-Ho Lee),박우열(Woo-Yeol Park),박법규(Bub-Gyu Park),류병호(Beung-Ho Ryu) 한국식품영양과학회 1990 한국식품영양과학회지 Vol.19 No.3
Streptomyces californicus KS-89 에서 생산되는 청자색 색소를 생산하기 위한 기질별 최적조건을 구하였다. 청자색 색소를 생산할 때 요구되는 기질로서는 탄소원으로 가용성 전분과 glycerol이, 질소원으로 글루타민산소다와 질산나트륨으로서 30℃에서 7일 동안에 생산능이 가장 우수하였다. 이때, 황산철은 필수적인 무기질이었다. 결론적으로 청자색 색소의 생산을 위한 최적 배양조건은 2.0% soluble starch, 1% glycerol, 0.5% sodium glutamate, 0.05% sodium nitrate, 0.001% L-proline, 0.025% K₂HPO₄, 0.005% MgSO₄ㆍ7H₂O, 0.04% FeSO₄ㆍ7H₂O, 0.001% thiamine. HCI과 pH는 7.0이었다. The optimal cultural conditions for production of the bluish purple pigment by the cultivation of Streptomyces californicus KS-89 were determined with various substrates. The carbon and nitrogen sources on the production of pigment indicated that soluble starch and glycerol as carbon sources and sodium glutamate, sodium nitrate as nitrogen sources given a maximum yield of the pigment at 30℃ for 7 days. The addition of ferrous sulfate was essential. The highest production of pigment was observed with cultivation in a medium containing 2.0% soluble starch, 1% glycerol, 0.5% sodium glutamate, 0.05% sodim nitrate, 0.001% L-proline, 0.025% K₂HPO₄, 0.005% MgSO₄ㆍ7H₂O, 0.04% FeSO₄ㆍ7H₂O, 0.001% thiamineㆍHCI and pH 7.0.
청자색 색소를 분비하는 Streptomyces californicus Ks-89의 분리 및 동정
류병호,지영애,박법규,박우열,김동규 한국산업미생물학회 1990 한국미생물·생명공학회지 Vol.18 No.5
식품산업에 많이 이용되고 있는 인공색소를 천연색소로 대치할 방안의 하나로 청자색 색소를 분비하는 균주를 분리 동정하였다. 토양에서 분리한 Streptomyces 중 청자색 색소를 분비하는 균주인 strain KS-89를 분리하여 그 형태학적, 생물화학적 특성을 Bergey's manual, Nonbomura's classification, Pridham 및 Lyons classification으로 비교한 결과 수용성 청자색 색소를 분비하는 Streptomyces californicus KS-89로 확인 동정되었다. The objective intended for this study is that of providing a fairly practical guide to the use of natural pigment in the food industry. Streptomyces isolated from soil were carried out test for the excretion of their bluish purple pigment. One strain of Streptomyces, strain KS-89 showed a high production of bluish purple pigment on the glycerol starch-glutamate medium. The morphological and physiological characteristics of the strain KS-89 were studied according to the methods of Bergey's manual, Nonomura's classification, and Pridham and Lyons classification. Based on the results obtained in these experiments, strain KS-89 was identified as Streptomyces californicus.
식품 중 아플라톡신과 오크라톡신 A의 동시분석법 개발 및 모니터링
박지원,유명상,국주희,지영애,이진하 한국식품위생안전성학회 2013 한국식품위생안전성학회지 Vol.28 No.1
The simultaneous analysis and monitoring of aflatoxin B1, G1, B2, G2 and ochratoxin A in foods were carried out by HPLC with fluorescence detection. The samples were extracted with methanol/water mixture. The extract was centrifuged, diluted with phosphate buffer saline (PBS), filtered, and applied to an immunoaffinity column containing antibodies specific to both aflatoxins and ochratoxin A. After washing the column with PBS and water, the toxins were eluted from the column with methanol, and quantified by HPLC, with a run time of approximately 30 min. The recoveries for aflatoxin B1, G1, B2, G2 and ochratoxin A in foods were 78.4~101.5%, 73.3~102.1%, 81.7~106.7%,67.0~104.6% and 78.7~120.8%, respectively. The limits of detection of aflatoxins and ochratoxin A ranged from 0.05to 0.18 μg/kg. According to monitoring result with the established method, aflatoxin B1 and ochratoxin A were found in 13 of 151 domestic commercial foods. The contamination levels were 0.32~1.80 μg/kg for aflatoxin B1 and 0.97 μg/kg for ochratoxin A. Therefore, this study showed all commercial foods monitored were safe under the Korean standards for aflatoxins and ochratoxin A. 아플라톡신 및 오크라톡신 A의 동시분석법을 확립하여보다 신속하고 경제적인 분석을 통해 아플라톡신과 오크라톡신 A를 효율적으로 관리하고자 하였다. 시료의 전처리는 80% methanol로 추출하고 면역친화성 컬럼을 이용하여 정제한 다음 trifluoroacetic acid를 이용하여 유도체화 한 후 HPLC-FLD로 분석하였다. 컬럼은 Capcell pak-C18(4.6 mm × 150 mm, 5 μm)을 사용하였으며, 이동상은water : acetonitrile : methanol (72 : 14 : 14) 용액과 acetonitrile: 0.1% phosphoric acid (50 : 50) 용액을 구배용매조성(gradient mode)으로 분석하였다. 형광검출기의 파장은 파장프로그램을 사용하여, 여기파장 360 nm, 검출파장 450 nm과 여기파장 330 nm, 검출파장 460 nm으로 분석하였다. 아플라톡신 B1, B2, G1, G2와 오크라톡신 A의 직선성을 검토한 결과 상관계수(R2) 0.9997~0.9998의 범위였고, 검출한계와 정량한계는 각각 0.05~0.18, 0.16~0.60 μg/kg이었다. 회수율은 아플라톡신 B1, G1, B2, G2, 오크라톡신 A 각각78.4~101.5%, 73.3~102.1%, 81.7~106.7%, 67.0~104.6%,78.7~120.8%이었다. 확립된 동시분석법을 통한 국내 유통식품을 대상으로 모니터링을 실시한 결과 총 151건 중 13건에서 아플라톡신및 오크라톡신 A가 검출되었으며 검출 범위는 아플라톡신B1은 0.32~1.80 μg/kg, 오크라톡신 A는 0.97 μg/kg이었다. 이들 결과로부터 우리나라에서 유통 중인 조사한 식품 151건의 아플라톡신과 오크라톡신 A의 검출량은 모두 기준치 이하로 적합한 것으로 조사되었으며 안전한 수준임을알 수 있었다.