低鹽 오징어 젓갈의 熟成中 低分子窒素 成分 및 유리 아미노산의 變化

채수규 서울保健大學 1992 論文集 Vol.12 No.1

마늘의 건조과정 중 Alliinase 활성 변화에 관한 연구

채수규,Chae, Soo-Kyu 대한환경위생공학회 2007 대한환경위생공학회지 Vol.22 No.1

Changes in the alliinase activity during the hot air drying and vacuum freeze drying of garlic samples treated as the whole, sliced and crushed state were investigated. The specific activity of alliinase in raw garlic was 8.52 units/mg protein. The activity in the whole garlic prepared by the hot air drying for 8 hrs was reduced remarkably to 5.22 units/mg protein with 61% remaining and to 4.25 units/mg protein with 50% remaining for 36 hrs. The activity in the sliced garlic prepared by the hot air drying for 36 hrs was reduced to 3.55 units/mg protein with 42% remaining and the activity in the crushed garlic prepared by the hot air drying for 36 hrs was reduced to 3.12 units/mg protein with 37% remaining. The garlic sample sliced or crushed was higher than the whole state in the efficiency of drying but was lower in the remaining activity of alliinase. The activity in the whole garlic prepared by the vacuum freeze drying for 8 hrs was reduced to 7.21 units/mg protein with 85% remaining and to 5.53 units/mg protein with 65% remaining for 36 hrs. The activity in the sliced garlic prepared by the vacuum freeze drying for 36 hrs was reduced to 4.55 units/mg protein with 53% remaining and the activity in the crushed garlic prepared by the vacuum freeze drying for 36 hrs was reduced to 4.16 units/mg protein with 49% remaining. The remaining activity of alliinase in the garlic samples prepared by the vacuum freeze drying was higher than the remaining activity in the garlic samples prepared by the hot air drying.

官能檢査法에 의한 아이스크림의 品質平價에 관한 硏究 (第2報) : 市販 아이스크림의 官能的 品質特性과 脂肪의 理化學的 性質과의 相關性 調査 Correlation between the Sensory Quality Characteristics of Commercial Ice Creams and Checical Properties of fat extracted from those Ice Creams

蔡洙圭 서울保健專門大學 1982 서울保健專門大學 論文集 Vol.2 No.-

오징어 젓갈의 熟成過程 中 自己 消化酵素 및 微生物의 作用에 관한 硏究

채수규 서울保健大學 1994 論文集 Vol.14 No.1

도토리 tannin利用性 酵母에 관한 硏究 : (第2報) 도토리 물 抽出液으로부터 微生物 蛋白生産을 위한 Candida SP.SFL Y-1의 培養條件

채수규 서울保健大學 1986 論文集 Vol.6 No.1

Studies on the Accleration of Fish Sauce Production : (PartⅣ) Organic Acid Composition of the Accelerated Fish Sauce

채수규 서울保健大學 1990 論文集 Vol.10 No.1

양파의 진공 동결 건조 과정 중 Alliinase 활성 변화에 관한 연구

채수규,윤미숙 (사)한국조리학회 2008 한국조리학회지 Vol.14 No.1

This study investigated the changes in the contents of allicin and diallyl disulfide and in the alliinase activity during the vacuum freeze drying of onion samples treated as the whole, sliced and crushed forms. The contents of allicin and diallyl disulfide in raw onions were 26.40ppm and 2.78ppm respectively. The contents of allicin and diallyl disulfide of onion samples treated as the whole, sliced and crushed forms increased with the progress of vacuum freeze drying. The degree of increase was different in each onion sample form prepared by vacuum freeze drying(p<0.05). The specific activity of alliinase in raw onions was 7.536 units/mg protein. The activity in onion samples treated as the whole, sliced and crushed forms decreased with the progress of vacuum freeze drying. The activity in the whole onion prepared by the vacuum freeze drying for 8 hrs reduced to 5.516 units/mg protein with 73.2% remaining and to 3.304 units/mg protein with 43.8% remaining for 36 hrs. The activity in the sliced onion prepared by the vacuum freeze drying for 36 hrs reduced to 2.366 units/mg protein with 31.4% remaining and the activity in the crushed onion prepared by the vacuum freeze drying for 36 hrs reduced to 2.232 units/mg protein with 29.6% remaining. The alliinase in onion sample treated as the whole form showed the highest remaining activity during the vacuum freeze drying.

저염 오징어젓갈의 숙성에 미치는 향신성분의 영향

채수규,허윤행,양철영,유희중 서울보건대학 1996 서울보건대학 부설 한국보건과학연구소 논문집 Vol.3 No.1

저염젓갈의 숙성에 미치는 향신성분의 영향을 조사하기 위하여 저염 오정어 젓갈로부터 숙성에 관여하는 주요세균을 분리하여 마늘, 고추, 생강 등의 향신성분의 항균성을 조사하고, 또한 7.5% 식염향유 저염 오징어 젓갈에 마늘즙 또는 고추가루 등을 가한 것과 가하지 않은 시제품을 제조하여 20℃에서 숙성시키면서 생균수와 이화학 성분의 경시적 변화를 비교 조사하여 다음과 같은 결과를 얻었다. 1. 저염 오징어젓갈의 숙성에 관여하는 주요 세균을 분리하여 형태학적 및 생리학적 특성을 조사한 결과 Staphylococcus, Bacillus, Micrococcus, Pseudomonas, Moraxella, Flavobacterium으로 屬레벨에서 동정되었다. 2. 마늘즙, 고추가루 추출물 및 생강 추출물 등의 향신성분을 이용하여 젓갈로부터 분리한 세균에 대해 발육 저지 상태를 조사한 결과 마늘즙의 경우는 마늘즙의 농도 20%로부터 그 이상의 농도에 의해 강한 항균작용을 나타내었으나 고추가루 추출물은 Bacillus균주만이 약간 저해작용을 나타내었고 생강 추출물의 경우는 젓갈 분리 세균에 대해 거의 저해작용이 관찰되지 않았다. 3. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 생균수는 10^(5)/g 이었으며, 20℃에서 숙성시켰을 때 숙성 4일째에 이미 10^(7)/g에 달하였고 숙성 10일째에 10^(8)/g에 달해 부패하기 시작하였다. 3%로 마늘즙을 첨가한 저염 젓갈의 경우는 숙성 4일째에 10^(5)/g 정도였으며 숙성 10일째에도 10^(7)/g 정도로 control에 비하여 10^(1) 정도 낮은 수준이었으며 숙성 21일째에 이르러도 부패되지 않았다. 4. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 pH는 6.50 정도이었으며 숙성 7일째까지는 pH 6.45 정도로 미미한 감소추세를 나타내다가 그 이후부터는 다시 증가되어 숙성 15일째부터는 pH 7 이상으로 부패되었다. 3%로 마늘즙을 첨가한 저염 젓갈은 숙성 10일째까지는 pH 6.37 정도로 서서히 감소추세를 나타내다가 그 이후부터 다시 서서히 증가되어 숙성 21일째에 pH 6.85 정도를 나타내었다. 5. 7.5% 식염 함유 젓갈의 경우 제조 직후의 아미노태 질소 함량 208㎎%이었으나 20℃에서 숙성시켰을 때 숙성 7일째 364㎎%, 숙성 14일째 597㎎%로 증가하였다. 3%로 마늘즙을 첨가한 경우는 숙성 7일째에 327㎎%, 숙성 14일째에 515㎎%로 증가하여 두 시료간의 아미노태 질소 함량의 차이는 숙성 7일째에 37㎎/100g, 숙성 14일째에 82㎎/100g으로 나타났다. 6. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 VBN함량은 21.2㎎%이었으며, 20℃에서 숙성시켰을 때 숙성 10일째에 116.5㎎%, 숙성 14일째에 180.0㎎%를 나타내었고 TMA-N은 숙성 14일째에 41.3㎎%를 나타내어 부패가 진행되었다. 3%로 마늘즙을 첨가한 저염 젓갈은 숙성 14일째에 84.2㎎%, 숙성 21일째에 116.3㎎%를 나타내었고, TMA-N은 숙성 21일째에도 검출되지 않아 부패되지 않고 적정 숙성상태를 유지하고 있었다. To study on the effects of spice ingredients on the aging of low salted squid with 7.5% salt the garlic juice or the red pepper powder was added in the low salted squid. The changes in the chemical composition and viable cell counts of the low salted squid were investigated, individually, during the ripening process at 20℃. The major bacteria were isolated from the salted squid during the aging period and the physiological and biochemical properties of the isolates were investigated. The strains were identified at genus level as the Staphylococcus, Bacillus, Micrococcus, Pseudomonas, Moraxella and Flavobacterium, respectively. By the spice ingredients of garlic juice, red pepper extracts and ginger extracts, the inhibition of bacterial growth were investigated. Antimicrobial action was strong in the concentration of over 20% garlic juice. But only the strain of Bacillus was inhibited weakly by red pepper water extracts. The inhibition of bacterial growth by the ginger water extracts was not detected in the salted squid. Just after the preparation of the low salted squid with 7.5% salt, the viable bacterial cells occurred at a level of 10^(5)/g. The bacterial counts were increased to 10^(7)/g by the 4th day of ripening and increased to 10^(8)/g by the 10th day of ripening at 20℃ and then the salted squid was begun to spoil. In the low salted squid with 7.5% salt and 3% garlic juice, the bacterial counts were increased to 10^(5)/g by the 4th day of ripening and increased to 10^(7)/g by the 10th day of ripening at 20℃. The salted squid with 3% garlic juice was lower about 101 level than control in viable bacterial counts and it was not spoiled by the 21th day ripening at 20℃. Just after the preparation of the low salted squid with 7.5% salt, the pH value was 6.50. The pH value was decreased gradually to 6.45 by the 7th day of ripening at 20℃ and then the pH value was increased again to 7.0 by the 15th day of ripening and the salted squid was spoiled. In the low salted squid with 7.5% salt and 3% garlic juice the pH value was decreased gradually to 6.37 by the 10th day of was increased again to 6.85 by the 21th day of ripening. Just after the preparation of the low salted squid with 7.5% salt, the content of amino type nitrogen was 208mg%. The content of amino type nitrogen was increased to 364mg% by the 7th day of ripening and increased to 597mg% by the 14th day of ripening at 20℃. In the low salted squid with 7.5% salt and 3% garlic juice, the content of amino type nitrogen was increased to 327mg% by the 7th day of ripening and increased to 515mg% by the 14th day of ripening at 20℃. Therefore, the difference in amino type nitrogen content was 37mg/100g by the 7th day of ripening and 82mg/100g by the 14th day of ripening. Just after the preparation of the low salted squid with 7.5% salt, the contents of VBN was 21.2mg%. The content of VBN was increased to 116.4mg% by the 10th day of ripening and increased to 180.0mg% by the 14th day of ripening at 20℃. The content of TMA-N was 41.3mg% by the 14th day of ripening and the salted squid was begun to spoil. In the low salted squid with 7.5% salt and 3% garlic juice, the content of VBN was increased to 84.2mg% by the 14th day of ripening and increased to 116.3mg% by the 21th day of ripening at 20℃. The content of TMA-N was not detected by the 21th day of ripening. The salted squid was maintained on the proper ripening condition.

Studies on the Acceleration of Fish Sauce Production : PartⅡ.The Color Measurement and Sensory Evaluation for the Fish Sauce

채수규 서울保健大學 1988 論文集 Vol.8 No.1

Studies on the Acceleration of Fish Sauce Production : Ⅲ. Amino Acid Composition of the Accelerated Fish Sauce

채수규 서울保健大學 1989 論文集 Vol.9 No.1