'최고' 최선을 향한 노력

김무남,Kim, Mu-Nam 한국유가공협회 1983 牛乳 Vol.4 No.3

농업과 개척정신

김무남,Kim, Mu-Nam 한국과학기술단체총연합회 1992 과학과 기술 Vol.25 No.3

DMBA로 유발한 Mouse 피부암에 대한 Astaxanthin이 함유된 난황의 항암효과

이상호,박철우,이영춘,최의성,김무남,하영래,Lee, Sang-Ho,Park, Cheol-U,Lee, Yeong-Chun,Choe, Ui-Seong,Kim, Mu-Nam,Ha, Yeong-Rae 한국환경성돌연변이발암원학회 1998 한국환경성돌연변이·발암원학회지 Vol.18 No.1

Anticarcinogenic activity of astaxanthin-containing egg yolks (designate AEY) was investigated for 7,12-dimethylbenz[a]anthracene (DMBA)-induced two stage mouse epidermal carcinogenesis. Female ICR mouse (6-7 weeks of age) were house in a humidity-and-temperature-controlled facility and subjected to feed and water ad libitum. AEY (10 mg/0.2 ml acetone) was painted on the back of mice 7 days, 3 days and 5 min before DMBA treatment (50 nmole/0.2 ml acetone). One week later after DMBA treatment, 6 ${\mu}g$ tetradecanoyl 12-phorbol 13-O-acetate (TPA) dissolved in 0.2 ml acetone was applied on the mouse twice weekly over a period of 22 weeks. No sample was given to control mice. Control egg yolk (CEY) and astaxanthin-containing oil (designate AO) from Phaffia rhodozyma were used as positive controls. Mouse treated with AEY exhibited 10 tumors per mouse whereas control mouse exhibited 15 tumors per mouse, the fact that 33% reduction of tumor per mouse by AEY treatment. Tumor incidence was also reduced to 15% by AEY treatment when compared to that of control group. Such effects were also seen in CEY and AO treatment groups, but leaser extent. AO gave reduction of food intake and body weights relative to those of AEY and CEY, indicating toxicity of AO. These results suggest that AEY exhibits anticarcinogenic activity for DMBA-induced mouse epidermal carcinogenesis.

變溫貯藏에 따른 白米의 品質變化에 關한 反應速度論的 硏究 - 1. 有效 Lysine의 減少에 關하여 -

김무남(Mu-Nam Kim),강문선(Moon-Sun Kang),전순실(Soon-Sil Chun) 한국식품영양과학회 1984 한국식품영양과학회지 Vol.13 No.2

Lysine is known as a limiting amino acid in rice. In addition, it is considered to be important in that it is easily non-activated by the browning reaction during processing or storage. The present study was designed to utilize a kinetic approach to analyze the effect of temperature and water activity on available lysine loss in rice. Simplified kinetic models were used to obtain the various kinetic parameters for available lysine loss in rice subjected to accelerated shelf-life tests (ASLT). These kinetic parameters were then used to predict protein quality loss under the non-steady state storage. The predicted losses were compared to the actual losses.<br/> As expected, available lysine loss was increased with increased temperature and water activity. The activation energies and Q_(10) values for available lysine loss ranged from 4.03 to 5.10 Kcal/mole and 1.22 to 1.27, respectively. The shelf-lives at 25℃, the time to reach 25% loss of the available lysine, which was derived from the accelerated shelf-life tests showed 67 to 107 days according to aw’s.<br/> The amount of loss for the fluctuating condition was greater than that occurring at the mean temperature of 45℃. Actually, the differences in effective temperature for the fluctuating storage were between about 4 and 6℃. In predicting the extent of loss using constant state data, the predicted shelf-lives were 2 to 7 days shorter than the actual storage values.

마른명태 貯藏中 水分活性과 褐變反應

김무남(Mu-Nam Kim),최호연(Ho-Yeon Choi),이강호(Kang-Ho Lee) 한국식품영양과학회 1973 한국식품영양과학회지 Vol.2 No.1

In the present work, the quality stability of sun-dried Alaska pollack, Theragra chalcogramma, was discussed in the aspects of non-enzymatic discoloration as a function of relative humidity during storage at room temperature(20℃).<br/> Frozen Alaska pollack was dressed, filleted, dried for 48 hours in the open air, and finally stored in cylindrical acrylic chambers which contained saturated specific salt solutions proposed by Rockland(1960) for humidity control.<br/> The color development of the product was analyzed by spectrophotometry at 10 day-intervals during the storage. Lipid oxidation was measured as TBA value at wavelength of 538㎚. And browning pigments were extracted, divided into two fractions and measured at 460㎚: one was chloroform-methanol (2:1 v/v)soluble fraction attributed to lipid oxidation, and the other was water dialyzed fraction caused by so called Maillard reaction.<br/> The TBA value showed a maximum on 30 day storage, hereafter, intended to decrease gradually. On the other hand, the rate of brown pigment development in water dialyzed fractions as well as in chloroform-methanol soluble fractions was lower at 34 to 45%RH than at any other case, and propagation of lipid oxidation was also diminished at the same levels of humidity.<br/> From the facts described previously, it is recognized that storage at 34 to 45%RH provides higher quality stability for sun-dried Alaska pollack.

Origin of Flavor Compounds in Canned Tuna and Their Relation to Quality

김무남(Mu-Nam Kim),R. C. Lindsay(R. C. Lindsay) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.21 No.6

참치통조림을 개봉한후 냉장고 (4℃)에 4주간 저장하는 동안의 향기변화의 관능검사와 향기성분 분석을 하였다. 막 개봉한 참치통조림의 향은 고소한 쇠고기향과 신선한 참치통조림 특유의 냄새를 가지고 있었으나, card-boardy (1주후), 산화된 지방산(2주후, 3주후), 그리고 곰팡이냄새와 페인트 냄새(4주후)로 변하였다. 본 실험에 사용된 참치통조림시료로부터 126개이상의 휘발성성분이 분리되었고, 그중 54개의 화합물이 mass spectral data, I_E value, 그리고 GC detector로부터 나오는 efluent를 sniffing하므로서 동정되었다. 4주간 저장 후 저급휘발성 화합물은 줄어드는 반면 분자량이 큰 화합물이 새로이 생성되었다. 저장지간중 감소된화합물은 1-penten-3-ol, 3-penten-2-ol, heptanal, limonene, 1-pentanol, octanal, 1-hexanol, nonanal, 2-octanone, 2-nonanone, 1-heptanol, benzaldehyde, 그리고 methyl substituted benzene 등이었다. ρ-Thiocresol, 2-chlorophenol, 1,2-dichlorobenzene, dipropyl disulfide, 2-isobutyl-4/5-dimethylthiazole, diethyltrisulfide, 그리고 2-heptylthiophene은 신선한 참치통조림에는 검출되지 않았으나, 개봉후 4주간 저장된 통조림에서는 새로이 검출되었다. 따라서 이들 저장중에 변화된 화합물은 참치 통조림의 품질 변화의 지표로 사용할 수 있을 것으로 생각된다. The specific attributes of aroma quality of canned tuna meat were investigated before and during refrigerated storage. Fresh, cooked tuna, beefy and meaty flavor notes of canned tuna meat were changed to card-boardy (1 week storage), oxidized fat-like (2 weeks storage), fatty acid-like and heavy oxidized fat-like (3 weeks storage), and then moldy and painty (4 weeks storage) flavor notes during storage in refrigerator at 4℃. More than 126 peaks of volatile compounds collected from canned tuna meat were separated on Carbowax 20M capillary column of gas chromatographic analysis. Of the peaks, 54 compounds were identified by mass spectral data, matching I_E values, and sniffing the effluent of each peak from GC detector. The contents of many low molecular weight compounds eluted with early retention times were decreased, whereas some other new compounds eluted with longer retention time were formed during storage. The compounds increased up to 3 weeks of storage and then decreased at extended storage time (4 weeks) were 1-penten-3-ol, 3-penten-2-ol, heptanal, limonene, 1-pentanol, octanal, 1-hexanol, nonanal, 2-octanone, 2-nonanone, 1-heptanol, benzaldehyde and some methyl substituted benzenes. p-Thiocresol, 2-chlorophenol, 1, 2-dichlorobenzene, dipropyl disulfide, 2-isobutyl-4, 5-dimethylthiazole, diethyltrisulfide, and 2-heptylthiophene were formed after 4 weeks of storage, but not detected in fresh canned tuna. Therefore, these compounds could be used as indicators for the quality changes during refrigerated storage.

魚肉 煉製品의 保水力에 關한 硏究

김무남(Mu-Nam Kim),조상준(Sang-Joon Jo),이강호(Kang-Ho Lee),최진호(Jin-Ho Choi) 한국식품영양과학회 1978 한국식품영양과학회지 Vol.7 No.1

It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding.<br/> In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method<br/> before and after cooking. And the effects of the addition of priosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample.<br/> From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at 30 ㎏/㎠ for 1 minute.<br/> Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods.<br/> Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3. 0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.

갓으로부터 분리 , 동정된 4 - decanol 의 항돌연변이 효과

김정옥(Jeong Ok Kim),김무남(Mu Nam Kim),박건영(Kun Young Park),문숙희(Suk Hee Moon),하영래(Yeong Lae Ha),이숙희(Suk Hee Rhee) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.6

The chloroform extract of mustard leaves (Brassica juncea Cosson) reduced mutagenicity of AFB₁ in bacterial assay (Salmonella typhimurium TA100). 4-Decanol was one of major compounds in the chloroform extract when analyzed by GC-MS on HP-5 capillary column. The authentic compound of 4-decanol dissolved in DMSO (0.5%) inhibited mutagenic activities of AFB₁ and MNNG in Salmonella typhimurium TA100 at a rate of 99% and 93%, respectively. This result indicates that 4-decanol is an antimutagenic compound present in chloroform extract of mustard leaves.

쑥의 열수추출물과 주요 향기성분이 세균의 생육에 미치는 영향

김영숙(Young-Sook Kim),김무남(Mu-Nam Kim),김정옥(Jeong-Ok Kim),이종호(Jong-Ho Lee) 한국식품영양과학회 1994 한국식품영양과학회지 Vol.23 No.6

쑥의 열수추출물과 주요 향기성분이 부패 및 병원성 세균의 증식에 미치는 영향을 조사한 결과 생쑥과 쑥차추출물은 Bacillus subtilis에 대해서 1.0%와 0.5%의 첨가로써 유도기가 연장되거나 세균의 생육이 크게 억제되었다. 그리고 생쑥과 쑥차에서 쑥향을 나타내는 주요 휘발성 화합물 중 9가지의 표준품을 disc법으로 실험한 결과 thujone, caryophyllene 및 farnesol이 Escherichia coli, Enterobacter aerogenes, Vibrio parahaemolyticus, Pseudomonas aeruginosa, Bacillus subtilis 및 Staphylococcus aureus에 대하여 항균효과를 나타내었다. Caryophyllene과 farnesol의 혼합물은 thujone, caryophyllene 및 farnesol이나 9가지 화합물의 단독 또는 혼합물 보다 다양한 균주에 대해서 항균효과를 나타내었고 특히 Vibrio parahaemolyticus 뿐만 아니라 Enterobacter aerogenes, 그리고 Bacillus subtilis에 대해서 항균효과가 높았다. Hot water extract from mugwort (Artemisia asiatica nakai) leaves and tea inhibited the growth of Bacillus subtilis by adding to the nutrient broth 1.0% and 0.5% concentration, respectively. Among the important compounds that contributing mugwort like flavor to the mugwort leaves and tea were considered, authentic compound of thujone, caryophyllene and farnesol showed bactericidal effect for Escherichia coli, Enterobacter aerogenes, Vibrio parahaemolyticus, Pseudomonas aeruginosa, Bacillus subtilis and Staphylococcus aureus when tested by paper disc method (8㎜ diameter). The mixture of caryophyllene and farnesol was more bactericidal effect for various bacteria than the mixture of thujone, caryophyllene and farnesol or each compounds. Especially, the mixture of caryophyllene and farnesol showed strong bactericidal effect (diameter of inhibition zone>40㎜) for Vibrio parahaemolyticus, Enterobacter aerogenes and Bacillus subtilis.

乾燥 말쥐치의 非酵素的 褐變

김순실(Soon Sil Chun),김무남(Mu Nam Kim),이강호(Kang Ho Lee) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.3

乾燥 말쥐치를 貯藏中의 溫度와 水分活性을 달리하였을 때의 非酵素的褐變을 反應速度論的으로 考察한 結果를 要約하면 다음과 같다.<br/> (1) 非酵素的褐變의 反應速度는 水分活性 0.75에서 가장 높았고, Arrhenius式에서 計算한 活性化 에너지는 12.5~16.5㎉/mole, Q_(10)値는 1.9~2.3이었다.<br/> (2) 25℃에서의 shelf-life(O.D. 0.15/g solid에 도달하는 시간)는 179日~302日의 범위였으며 溫度와 水分活性이 增加함에 따라 급격히 단축되었다.<br/> (3) 變溫條件에서의 貯藏實驗結果와 이론적으로 예측한 값 사이에는 ΔT_(off)가 2.0~2.6℃로서 實測値보다 낮은 값을 보였고, shelf-life는 豫測値가 1週日정도 짧았으나 이 방면의 硏究가 더욱 進行된다면 變溫貯藏의 結果를 효율적으로 豫測할 수 있을 것으로 예상된다. A kinetical approach for the non-enzymatic browning reaction of the dried file-fish was studied.<br/> The reaction rates revealed a tend to increase with increasing water activity and showed the maximum at 0.75 a_w The activation energies obtained from the Arrhenius plot ranged 12.5 to 16.5 Kcal/mole. From these energies of activation, the Q_(10) values at 45℃ showed 1.9 to 2.3 and both activation energy and Q_(10) values were reduced with increase in a_w<br/> Shelf-lives, the time to reach an 0.15 O.D./g solid at which severe brown color change could be de ectable, decreased rapidly as the temperature and water activity increase.<br/> A storage study under a square-wave fluctuating temperature condition (at 35 and 55℃ periodicall with 7 days interval), the rate constants at all water activities used in the experiments were higher than those at 45℃, the mean temperature of the cycle which affects other kinetic parameters including activation energies, Q_(10) values and finally the shelf-lives. The data obtained from the fluctuating temperaur storage study will be used in prediction of shelf-life. The shelf lives assessed at 25℃ from the accelerated shelf-life tests ranged from 179 daysat 0.75 a_w to 302 days at 0.44 a_w.