울금 분말을 첨가한 어묵의 품질특성

최석현,Choi, Suk-Hyun 한국식품영양학회 2012 韓國食品營養學會誌 Vol.25 No.4

본 연구는 높은 생리활성효과로 인해 높은 섭취관심도에도 불구하고 식품소재로서의 활용도가 낮은 울금을 어묵제조에 부재료로 첨가하여 제품화의 가능성을 살펴보았다. 울금 분말을 어묵 제조 부재료인 밀가루 양 대비 0, 1, 3, 5, 7%를 첨가한 어묵을 제조한 다음, 수분, pH, 색도, 절곡 검사, 조직감 특성, 관능적 특성 및 관능 기호도를 측정, 평가하였다. 울금 분말을 첨가한 어묵의 수분 함량은 울금 분말의 첨가 여부 및 첨가량의 증가에 관계없이 각각 71.35~72.97%의 범위를 나타내었으며, pH는 울금 분말의 첨가량 증가에 따라 낮아지는 경향을 나타내었다. 울금 분말을 첨가한 어묵의 L값(lightness)은 낮아졌으며, a값과 b값은 높아지는 경향을 나타내어 각 시료간 매우 유의적인 차이를 나타내었다. 울금 분말 첨가 어묵의 절곡 검사 결과는 울금 분말 첨가유무와 첨가량 증가에 관계없이 AA로 측정되었으며, 어묵의 조직감의 특성 중 강도(strength)는 울금 분말 첨가량이 증가할수록 높아졌으며, 탄력성(springiness)은 울금 분말 첨가량 증가에 따라 낮아졌고, 응집성(cohesiveness)은 울금 분말 7% 첨가구만 유의적으로 높게 측정되었다. 울금 분말 첨가 어묵의 관능 특성 중 색의 진한 정도는 울금 분말의 첨가량이 증가할수록 색이 진한 것으로 평가되었으며, 울금 냄새의 정도는 울금 분말의 첨가량이 증가할수록 매우 강하게 평가되었고, 생선 비린내는 울금첨가량의 증가에 따라 매우 약하게 평가되어 울금 특유의 냄새가 비린내가 감소시키는 것으로 평가되었다. 구수한 맛의 정도는 울금 분말 무첨가구가 가장 강한 것으로 평가되었으며, 울금 분말 7% 첨가구가 가장 낮은 점수를 나타내었다. 반면, 느끼한 맛의 정도는 울금 분말의 첨가량 증가에 따라 감소하는 것으로 평가되어 울금 분말 무첨가구가 가장 강하게 평가되었으며, 관능적 조직감의 항목 중 강도와 탄력성은 울금 첨가 유무와 첨가량 증가에 따른 유의적인 차이가 나타나지 않았다. 울금 분말 첨가량에 따른 어묵의 관능적 기호도는 어묵 제조시의 부재료인 밀가루 양 대비 3%의 울금 분말을 첨가하는 것이 냄새, 맛, 전체적인 기호도의 측면에서 가장 우수한 것으로 평가되었다. 이상의 결과로써, 어묵의 제조시에 울금 분말을 첨가하는 것은 외관(색)의 기호도를 높이고, 생선 특유의 비린내를 감소시키며, 느끼한 맛을 감소시키므로 제품화의 가능성이 충분할 것으로 생각된다. 그 중에서도 어묵 제조시에 첨가하는 부재료인 밀가루 양 대비 3%의 울금 분말을 첨가하는 것이 가장 적합할 것으로 판단된다. This study was conducted to investigate rheological and sensory characteristics of fish paste prepared with Curcuma longa L. powder (0, 1, 3, 5, 7%). The moisture content of the fish paste ranged from 71.35 to 72.97%. Increasing the amount of Curcuma longa L. powder in the fish paste tended to decrease the pH value and the folding test good score in all samples. Increasing the amount of Curcuma longa L. powder in the fish paste also tended to decrease the lightness (L) in the hunter color value, but to increase the redness (a) and yellowness (b). For the textural characteristics, the addition of Curcuma longa L. powder increased the strength and decreased the springiness. In a sensory evaluation, the addition of 3% Curcuma longa L. powder had the best score in taste and overall preference. Therefore, this results suggest that adding 3% Curcuma longa L. powder would be feasible for making Curcuma longa L. fish paste.

대학 홍보에서 마케팅 PR 활용에 관한 연구 -마케팅 PR전략의 실천방안을 중심으로-

최석현,김우희,Choi, Seok-Hyun,Kim, Woo-Hee 대한경영정보학회 2007 경영과 정보연구 Vol.21 No.-

The purpose of this study is to analyze the case on the strategic MPR that has rapidly growing for years. And the Brand, which was at first used to be distinguished from many other products or services, is going through its gradually expanded definition, not merely for the highlight of the distinctions. This study was performed to review the literature on concept and meaning of Marketing Public Relations(MPR) which was used for IMC planning and to identify formation, development, and functional characteristics of MPR. MPR is a series of public communication act in order to gain credibility on their products and services with consumers and prospects from consumer-oriented viewpoint. The subject of the study are Colleges or Universities who try hard to work their various and strategic PR communication. The results of this research indicates that maximization of the integrated effect between marketing and public relations shall be achieved in planning MPR strategy. The meaning of this study is to verify the significance and need of the Colleges or Universities' specialized characteristics in strategic MPR activities. It is expected that this research will provide meaningful suggestions to PR and marketing practitioners.

HPLC 법에 의한 국산 고추에 함유되어 있는 Nonivamide의 신규 분석법 개발

최석현,Choi, Suk-Hyun 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.5

We report a novel HPLC method for analyzing the capsaicinoids and nonivamide. The following conditions were used: a total column and column temperature of $3^{\circ}C$, a detection wavelength of 280 nm, an eluent containing acetonitrile : 0.5% formic acid(31:69, v/v). The experimental data was compared with standard nonivamide and capsaicin. The results showed that nonivamide was eluted in 96.7 minutes with a recovery ratio of 96.5% after adding known nonivamide. In addition, the detection limit for nonivamide was 18.6 ng. The capsaicinoids from Korean pepper were extracted (after blooming 60th) from 3 breeds cultivated in Korea, Buchon, Chungyang and Hanbando. and crisis it analyzed sympathizes the nonivamide in the result nonivamide from the Buchon and the Chungyang which are not detected from the Hanbando $0.16{\sim}0.24{\mu}g/g$ it detects with very small amount it contains it confirmed the each capsaicinoid with the HPLC and the LC-MS. These results are expected contribute to the quality control of various product processes, which includes product delivery inspection as well as examining the capsaicinoids present in the product for possible medicine manufacture and various foodstuff, and the nonivamide content, which may be a feed for various manufacturing processes involving chemical synthesis.

토마토 품종 및 부위별과 토마토 가공제품의 ascorbic acid, lycopene, ${\beta}$-carotene과 ${\alpha}$-carotene 함량 비교

최석현,김동호,김동석,Choi, Suk-Hyun,Kim, Dong-Ho,Kim, Dong-Seok 한국조리학회 2011 한국조리학회지 Vol.17 No.4

우수한 영양성분과 생리활성 물질을 함유하고 있는 토마토에 대해서 품종별 완숙 토마토의 부위 와 토마토 가공제품에 대하여 ascorbic acid, lycopene, ${\beta}$-carotene과 ${\alpha}$-carotene의 함량 차이 를 조사한 결과 토마토의 품종에 따른 ascorbic acid 함량 수준의 차이가 존재하며, 부위별에서는 pulp보다 jelly가 월등히 높은 함량 수준을 나타내었다. 토마토 가공제품의 ascorbic acid의 함량은 토마토 주스 제품들이 타 제품들보다는 ascorbic acid 함량 수준이 높았지만, 가공 시 토마토 이외에 첨가되는 다양한 첨가제의 영향에 따른 것으로 ascorbic acid 함량 수준에 따라 제품을 평가하기에는 다소 무리가 있었다. 품종별 lycopene의 함량은 품종별 pulp와 jelly 부위 간의 lycopene의 함량 수준은 일정한 차이가 존재하지 않음을 알 수 있었다. 대부분의 품종의 부위별 ${\beta}$-carotene의 함량 수준의 큰 차이를 나타내지 않았지만, 여용 품종은 pulp 부위 보다 jelly 부위가 2.7배 높은 함량 수준을 나타내었다. 품종별 ${\alpha}$-carotene의 함량은 pulp와 jelly 부위 모두 가장 높은 함량 수준을 나타내었으며, yellow carol 품종의 경 우 lycopene, ${\beta}$-carotene 함량의 경우 부위별과 상관없이 가장 낮은 함량 수준을 나타내었으며, ${\alpha}$-carotene의 경우는 pulp 및 jelly 부위 모두 검출되지 않았다. 토마토 가공제품별 lycopene, ${\beta}$-carotene, ${\alpha}$-carotene의 함량 수준은 전제적으로 유의성 있는 차이를 보였는데 이는 토마토 가공제품은 토마토의 가공 형태 및 첨가제로서의 역할에 따른 lycopene, ${\beta}$-carotene, ${\alpha}$-carotene의 함량 수준의 차이가 존재함을 알 수 있었다. 본 연구를 통하여 우수한 특성을 가진 토마토의 다양한 형태로의 섭취, 즉 국내에서 생육형태로만 섭취되어지고 있는 토마토에 대하여 다양한 토마토 가공제품과 함께 사용하여 영양적으로 우수한 다양한 조리법을 개발하는데 도움이 되고자 한다. For tomatoes containing valuable nutrients and biological active substances, this study examined differences in the ascorbic acid, lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents in processed tomato products according to tomato cultivar and the part of fully ripened tomatoes. According to the results, the ascorbic acid content was different among tomato cultivars, and it was far higher in jelly than in pulp among the parts of tomatoes. The ascorbic acid content in processed tomato products was higher in tomato juice than in other types of tomato products, but the difference was mainly from various additives used in addition to tomatoes; therefore, it was somewhat unreasonable to compare the ascorbic acid content among the products. It was found that the lycopene content was not significantly different between pulp and jelly in each cultivar. In most of the cultivars, the ${\beta}$-carotene content was not significantly different according to the parts, but in cultivar yeoyong, the content was 2.7 times higher in jelly than in pulp. The ${\alpha}$-carotene content was highest in both pulp and jelly for all the cultivar, and the lycopene and ${\beta}$-carotene contents were lowest regardless of parts for cultivar Yellow Carol. ${\alpha}$ carotene was not detected in either pulp or jelly. The lycopene, ${\beta}$-carotene, and ${\alpha}$-carotene contents showed significant difference among processed tomato products, and the difference came mainly from the type of processing and additives. Tomatoes have superior characteristics, but they are usually consumed uncooked in Korea. Thus, this study aimed to contribute to the various forms of consumption of tomatoes, that is, the development of various nutritionally excellent cooking methods using processed tomato products.

Magadiite 주형을 이용한 다공성 흑연제조에 미치는 Co와 Ni 촉매 효과

최석현,권오윤,Choi, Seok-Hyon,Kwon, Oh-Yun 한국재료학회 2018 한국재료학회지 Vol.28 No.3

Porous graphites were synthesized by removing the template in HF after cabothermal conversion for 3 h at $900^{\circ}C$, accompanied by intercalations of pyrolyzed fuel oil (PFO) in the interlayer of Co or Ni loaded magadiite. The X-ray powder diffraction pattern of the porous graphites exhibited 00l reflections corresponding to a basal spacing of 0.7 nm. The particle morphology of the porous graphites was composed of carbon plates intergrown to form spherical nodules resembling rosettes like a magadiite template. TEM shows that the cross section of the porous graphites is composed of layers with very regular spaces. In particular, crystallization of the porous graphite was dependent on the content of Co or Ni loaded in the interlayer. The porous graphite had a surface area of $328-477m^2/g$. This indicates that metals such as Co and Ni act as catalysts that accelerate graphite formation.

한국산 고추의 재배기간, 품종, 부위 밑 조리방법에 따른 아스코르빈산 함량 변화

최석현,Choi, Suk-Hyun 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.5

This research analyzed the contents of ascorbic acid according to cultivating season, regions and cooking method. The ascorbic acid content was steadily increased from 40.08 mg per 100 g on the 5th days after blooming to 90 mg on the 30th day, an increase of 2.25-fold. The ascorbic acid content of the peppers was highest for (C) region at 100.9 mg per 100 g, followed by (B) region at 90 mg and (A), region at 23.35 mg. it increased by ascending downward from the stem. If examining species' and regional ascorbic acid change of marketing peppers, it was contained in flesh most and placenta, seed in order in four species. The ascorbic acid content of the peppers was affected by the cooking method and decreased greatly in the order of blank>microwave>$saut{\acute{e}}ing$> boiling> steaming.

슬로건에 사용된 주제어의 유형과 사례 분석

최석현(Choi seok-hyun) 한국콘텐츠학회 2012 한국콘텐츠학회 종합학술대회 논문집 Vol.2012 No.5

Alumina Column Chromatography와 HPLC에 의한 토마토의 Dehydrotomatine 및 α-Tomatine 단리방법 연구

최석현 ( Suk Hyun Choi ),김현룡 ( Hyen Ryung Kim ),이진식 ( Jin Shik Lee ) 한국식품영양학회 2010 韓國食品營養學會誌 Vol.23 No.4

Tomato fruits(Lycoperisicon esculentum) synthesize the glycoalkaloids dehydrotomatine and α-tomatine, possibly as defense against bacteria, fungi and insects. We developed a new effective method to prepare and purify dehydrotomatine and α-tomatine that exists in tomato fruits using alumina column chromatography and high performance liquid chromatography (HPLC). The tomato glycoalkaloids(TGA) in tomato was extracted with 2% acetic acid, and then precipitated with ammonium hydroxide(pH=10.5). The dry precipitate substance was applied on alumina column, and then fractionated with water saturated n-butylalcohol. The TGA(Fr. No. 26~36) were collected and dried under reduced pressure. The TGA was performed on a reverse phase HPLC(Inertsil ODS-2, 5 ㎛), eluted with acetonitrile/20mM KH2PO4(24:76, v/v) at 208 ㎚. Two peaks were detected on HPLC, and individual peak was collected by repeating HPLC. Furthermore, to confirm the identity dehydrotomatine and α-tomatine, each peak isolated was hydrolyzed with 1N HCl into sugar and aglycone tomatidine. The sugars were converted to trimethylsilyl ester derivatives. The nature and molar ratios of sugars were identified by gas-liquid chromatography(GLC) and the aglycone by high-performance liquid chromatography(HPLC). The first peak (Rt=17.5 min) eluted from HPLC was identified as dehydrotomatine, and second peak(Rt=21.0 min) was as α-tomatine. This technique has been used effectively to prepare and isolate dehydrotomatine and α-tomatine from tomato fruits.

Magadiite 주형을 이용한 층상 카본의 합성

최석현 ( Seok Hyon Choi ),정순용 ( Soon Yong Jeong ),오성근 ( Seong Geun Oh ),권오윤 ( Oh Yun Kwon ) 한국공업화학회 2005 공업화학 Vol.16 No.3

국내산 황색 방울토마토의 항산화활성 및 암세포 생육억제 효과

최석현(Suk-Hyun Choi) 한국콘텐츠학회 2021 한국콘텐츠학회논문지 Vol.21 No.11

본 연구에서는 황색 방울토마토의 생리활성 식품소재로서의 가능성을 알아보기 위하여 추출 건조물의 폴리페놀 및 플라보노이드 함량, 항산화 효과 및 암세포에 대한 생육억제 효과를 검증하였다. 폴리페놀 및 플라보노이드 함량은 각각 10.96±1.57 및 4.12±0.41 mg/g이었다. 항산화 활성은 DPPH 및 ABTS 라디칼 소거능을 측정하여 확인하였고 free radical을 50% 감소시키는 농도인 RC50은 각각 490.83±17.35 ㎍/mL과 355.90±0.79 ㎍/mL이었다. 추출 건조물은 정상 간세포(Chang)에 대해서는 세포 독성을 보이지 않았고 A549 폐암세포에 대해서는 생육 억제 활성을 나타내지 않았으나 자궁경부암세포(HeLa)와 간암세포(HepG2)에 대해서는 100 ㎍/mL 농도로 처리하였을 때 각각 15.2% 및 18.4%의 생육 억제 효과를 보였다. 본 연구의 결과로부터 황색 방울토마토의 항산화 활성과 자궁경부암세포와 간암세포 등 일부 암세포에 대한 억제 활성이 검증되어 생리활성 식품소재로서 가능성을 확인하였다. This study verifies the polyphenol and flavonoid contents of a dried extract, as well as its antioxidant effect and growth inhibitory effect on cancer cells to investigate the potential of yellow cherry tomatoes as a physiologically active food material. The polyphenol and flavonoid contents were determined as 10.96 ± 1.57 and 4.12 ± 0.41 mg/g, respectively. The antioxidant activity was confirmed by measuring DPPH and ABTS radical scavenging ability, and RC50—the concentration that reduces free radicals by 50%—were determined as 490.83 ± 17.35 μg/mL and 355.90 ± 0.79 μg/mL, respectively. The dried extract showed no cytotoxicity with respect to normal hepatocytes (Chang) and no growth inhibitory activity with respect to A549 lung cancer cells, whereas dried extract showed growth inhibitory activities of 15.2% and 18.4% with respect to human cervical adenocarcinoma (HeLa) and human hepatocellular carcinoma (HepG2) cells, respectively, when treated with a concentration at 100μg/mL. The results of this study confirm the potential of yellow cherry tomatoes as a physiologically active food material by verifying their antioxidant activity and their growth inhibitory activity with respect to cervical and liver cancer cells.