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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℃.
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.
박영호,강진훈,김선봉,이태기,지청일,박영범 한국수산학회 1992 한국수산과학회지 Vol.25 No.5
어유의 이용성 증대와 천연항산화제의 개발을 위한 연구의 일환으로 정제정어리유에 대한 천연 향신료의 항산화작용에 대하여 조사한 결과는 다음과 같다. 1. 정제정어리유에 대한 천연향신료의 항산화효과는 향초계 향신료가 향신계 및 종자계 향신료에 비해서 전반적으로 강하였으며 그중에서도 특히, rosemary와 sage에서 강하였다. 2. Rosemary와 sage의 석유에테르 가용성 획분은 항산화력이 BHT보다 강하였으며, 또한 금속이온의 봉쇄작용도 강하게 나타났다. 3. Rosemary와 sage 추출물은 저장에 따른 정제정어리유의 중량증가의 억제효과도 상당히 큰 것으로 나타났다. This paper deals with the antioxidative activities of some spices on the autoxidation of refined sardine oil. The various spices powders(120mesh) were added into the refined sardine oil at the level of 0.1% (w/w), and then incubated at 37℃. Among spices tested, herb spices showed higher antioxidative activities than spicy and seed spices. Especially, the antioxidative activities of herb spices on peroxidation of refined sardine oil were most effective in rosemary and sage. Furthermore, the available antioxidative compounds of rosemary and sage were fractionated into petroleum ether-soluble and -insolubles. Petroleum ether-soluble fractions(PESF) obtained from rosemary and sage on the autoxidation of refined sardine oil had a great antioxidative activities. The yields of PESF obtained from rosemary and sage were 10.3% and 12.6 % , respectively. The PESF of rosemary and sage showed higher antioxidative effects than butylated hydroxytoluene(BHT), and indicated predominant metal ion-scavenging effect in PESF-refined sardine oil systems.