한국 전통수산발효식품의 연구 및 개발

최선남(Sun-Nam CHOE),김종배(Jong-Bae KIM),윤상식(Sang-Sik YUN) 한국수산해양교육학회 2006 水産海洋敎育硏究 Vol.18 No.3

韓國 傳統 水産醱酵食品의 文獻的 考察(Ⅱ)-貝類 및 頭足類 젓갈-

최선남(Sun-Nam Choe) 군산대학교 수산과학연구소 2004 군산대학교 수산과학연구소 연구논문집 Vol.3 No.-

This paper is a part of the study on Korean traditional salt-fermented Aquatic products in old literature. The kinds and different names are based upon the materials used for salt-fermentation of shellfish & ceparopoda studied by analysising the 68 books of old literature, which were written from 1236 to 1945. The results of this study can be summarized as fo!lows; 1 Salt-fermented shellfish & ceparopoda are caJled 45 and 9 different names, respectively. 2. Shellfish are divided into 7 species: Topshell, Abalone and Sea mussel. Oyster, Orient clam, Baby neck clam. Hazor clam, 3. The names of Ceparopoda arc divided into 5 species: Sca-arrovvs, Squid, Octopus(big). Octopus (common) and Wet foot octopus. 4. The 12 oyster pickles preserved for long time. are little by little the amount of sail was reduced and red pepper was introduced when the red pepper is put in, it changes the type of the oyster to salted oyster with red pepper. than the public. 5. Pickled abalones called Tarysangbalgi was made entirely almost for the Royal bmih' more 6. Pickled oyster sauce called Zeungbosanrymkyungjae was used for scasoning

韓國 傳統 水産醱酵食品의 文獻的 考察 (II) - 貝類 및 頭足類 젓갈 -

최선남(Sun-Nam Choe) 군산대학교 수산과학연구소 1995 水産科學硏究 Vol.- No.11

This paper is a part of the study on Korean traditional salt-fermented Aquatic products in old literature. The kinds and different names arc based upon the materials used for salt-fermentation of shellfish & ceparopoda studied by analysising the 68 books of old literature, which were written from 1236 to 1945 The results of this study can be summarized as follows; 1. Salt-fermented shellfish & ceparopoda arc called 45 and 9 different names, respectively. 2. Shellfish arc divided into 7 species; Oyster, Orient dam, Baby neck dam, Razor clam, Topshell, Abalone and Sea mussel. 3. The names of Ceparopoda are divided into 5 species Sea-arrows, Squid, Octopus(big), Octopus (common) and Wet foot octopus. 4. The 12 oyster pickles preserved for long time, are little by little the amount of salt was reduced and red pepper was introduced. when the red pepper is put in, it changes the type of the oyster to salted oyster with red pepper. 5. Pickled abalones called Tarysangbalgi Was made entirely almost for the Royal family more than the public. 6. Pickled oyster sauce called Zeungbosanrymkyungjae was used for seasoning.

韓國 傳統 水産醱酵食品의 文獻的 考察 - IV. 內臟 젓갈 및 알젓

최선남(Sun-Nam Choe) 군산대학교 수산과학연구소 1998 水産科學硏究 Vol.- No.14

This paper is a part of the study on Korean traditional salt-fermented Aquatic products in old literature. The kinds and different names arc based upon the materials used for salt-fermentation of fish viscera and roe studied by analysising the 68 books of the old literature, which were written from 1236 to 1945. The results of this study can be summarized as follows; 1. Salt-fermented fish viscera and gill made of 8 different kind of fish such as mackerel, yellow croaker and sea cucumber and so on, was called 10 different names. 2. Salted fish roe was able to be made of 17 different kind of fish written as following, mackerel, pacific cod, salmon, Korean sword, common mullet, croaker, slender shad, Brown sale, Bastard halibut, yellow tail shad, Alaska pollack, trout, yellow croaker, sweet fish, shrimp and crab. It was also called 32 different names. 3. Salted shrimp roe's shown from Domundajack and Bastard halibut, yellow croaker roe were written in Chosunmoossang New Cooking Method. 4. The cost of salted fish roe was dealt as a fund of National finances in Mankiyoram. 5. A lot of salt-fermented fish, for example mackerel viscera, skin and roe were written in Shoemirok. 6. Alaska pollack roe soused and raw were called the same as Myoungran in Syichunseo and Sunman Animal Book.

韓國 傳統 水産醱酵食品의 文獻的 考察Ⅳ.內臟 젓갈 및 알젓

최선남(Sun-Nam Choe) 군산대학교 수산과학연구소 2004 군산대학교 수산과학연구소 연구논문집 Vol.4 No.-

This paper is a part of the study on Korean traditional salt-fermented Aquatic products in old literature. The kinds and different names are based upon the materials used for salt-fermentation of fish viscera and roe studied by analysising the 68 books of the old literature, which were written from 1236 to 1945 The results of this study can be summarized as follows; 1. Salt-fermented fish viscera and gill made of 8 different kind of fish such as mackerel. yellow croaker and sea cucumber and so on, was called 10 different names. 2. Salted fish roe was able to be made of 17 different kind of fish written as following, mackerel, pacific cod, salmon, Korean sword. common mullet. croaker, slender shad, Brown sale, Bastard halibut, yellow tail shad, Alaska pollack, trout, yellow croaker, sweet fish. shrimp and crab. It was also called 32 different names. 3. Salted shrimp roe's shown from Domundajack and Bastard halibut, yellow croaker roe were written in Chosunmoossang New Cooking method. 4. The cost of salted fish roe was dealt as a fund of National finances in Mankiyoram. 5. A lot of salt-fermented fish, for example mackerel viscera, skin and roe were written in Shoemirok. 6. Alaska pollack roe soused and raw were called the same as Myoungran in Syichunseo and Sunman Animal Book.

全北地方 國民學校 學生의 도시락 營養實態調査

최선남(Sun Nam Choe) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.2

(1) 男女兒 모두 全營養素에 있어서 攝取量이 勸奬量 보다 不足했으며 特히 calcium과 vitamin B₂가 第一 낮았다.<br/> (2) 蛋白質總攝取量中 動物性蛋白質의 比率은 全體的으로 33.38%였다.<br/> (3) 熱量攝取量의 構成比는 糖質ㆍ脂肪ㆍ蛋白質에 있어서 男兒는 79 : 11 : 10이었고 女兒는 77 : 12 : 10이었다.<br/> (4) 도시락의 主食은 男兒에 있어서 熱量, total-protein, iron, vitamin B₁, vitamin B₂, niacin等이 도시락 全量에 比해 8392%, 65.93%, 37.81%, 31.72%, 56.00%, 36.84%, 53.13%였고, 女兒에 있어서는 81.19%, 51.91%, 21.73%, 36.65%, 38.96%, 36.84%, 51.00%를 나타냈다.<br/> (5) 體位發達에 있어서는 男女兒 모두 Rohrer index가 標準에 未達했으며, Kaup index, Vervaeck index의 未達이 營養과 體位發達에 相互關係가 있음을 나타냈다. The primary purpose of this research paper is to study the nutrition intake status of primary school, children and their physique index. Three hundred and ten children of 4th grade, 10 years old, 4 school class in Junbuk province had been selected.<br/> Calorie and nutrients were found to be below the recommended level, especially in calcium an vitamin B₂.<br/> Animal-protein intake averaged about 33% of total protein intake. Total calorie intake were composed of 84% from carbohydrate, 5% from fat and 11% from protein in the case of boys. The girls were 83%, 6%, 11%, respectively.<br/> The staple of lunch-boxes for boys supplied 84% of RDA in calorie, 66%, in total-protein 38%, calcium. 32%, Iron. 56%, vitamin B₁, 37%, vitamin B₂ and 63%. in niacin for girls were 82%, 52%, 28%, 37%, 39%, 37%, 51% respectively.

남해안 해조류의 지방산 조성

최선남(Sun-Nam Choe),최강주(Kang-Ju Choi) 군산대학교 수산과학연구소 2004 군산대학교 수산과학연구소 연구논문집 Vol.5 No.-

Lipid contents and fatty acid compositions of 16 kind sea algaes in the southern sea coast of Korea were analyzed to evaluate nutrient significance of total polyene, n-3 polyene and n-6 polyene fatty acids. Total lipid contents were 0.58 ~ 3.00% in 9 kinds of brown algaes, 0.47~2.16% in 5 kinds of red algaes and 0.55~2.99% in 2 kinds of green algeas. N-3 polyene and n-6 polyenes of the fatty acid compositions were 1.46-25.67% and 0-48.51% in the brown algaes, 1.17~21.91% and 0.28~29.35% in the red algaes, and 3.67%~10.61% and 4.10~8.66% in the green algaes, respectively. The fatty acid contents and compositions of n-3 polyenes and n-6 polyenes, monoenes and saturates were vary different in the algae groups and sepecies.

群山市內 專門學校 男學生의 도시락 營養 實態調査

최선남(Sun-Nam Choe) 한국식품영양과학회 1979 한국식품영양과학회지 Vol.8 No.1

1. 도시락에 含有된 營養素의 含有量은 calcium과 鐵分을 除外하고는 모두 勸장量에 比해 不足된 狀態였다.<br/> 2. vitamin A는 勸奬量에 거의 접근된 狀態였다.<br/> 3. calorie, protein, niacin은 半 以上이 主食에서 供給되고 그외의 營養素는 副食에서 主로 供給되고 있다.<br/> 4. 副食의 種類는 적고, 대개가 貯藏食品, 加工食品 等이며 짠 음식들이다. 調理上의 배려는 거의 없다.<br/> 5. 自炊를 하는 學生은 물론, 직접 도시락의 營養에 關心을 가지는 學生이 매우 적은 것으로 보아 지금까지의 男學生을 위한 營養敎育은 缺陷이 있다고 생각되며 이에 대한 적절한 영양교육이 실시되었으면 하는 생각이다.<br/> 끝으로 本 硏究를 指導해 주신 圓光大學校 文範洙 博士님께 감사드린다. To evaluate the results of nutritional education in junior college, the content of lunch box of junior college students were surveyed. Among 749 students in Gunsan Fisheries Junior College, 325 men who had carried a lunch box were selected as subject. All the nutrients except vitamin D given in Recommended Daily Dietary Allowances for Korean people, and foods in lunch box were also considered as a food groups. To see how many students had interests about their own nutrition, people who packed lunch box were also checked.<br/> The results obtained from this survey were:<br/> 1. All the nutrients except calcium and iron of lunch box were low when compared with Recommended Daily Dietary Allowances of Korean people.<br/> 2. Vitamin A was approximately similar to the Recommended Daily Dietary Allowances for Korean people.<br/> 3. Over 50% of calorie, protein and niacin were provided by main food, although other nutrients were principally from supplemental foods.<br/> 4. Supplemental foods were few in kinds and chiefly salty foods such as preserved and processed foods in the lunch box.<br/> 5. There may be a fault in nutritional education in junior college because there were few students who had an interest in their own nutrition.

동면중 짱뚱어 근육유(筋肉油)의 지방질과 중성 및 인지질 조성의 변화

김명곤,백승화,최선남,김종배,박일웅,Kim, Myung-Kon,Baek, Seung-Hwa,Choe, Sun-Nam,Kim, Jong-Bae,Park, Il-Woong 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.7

동면시 짱뚱어의 에너지 대사에 관한 정보를 얻고자 근육 중 지방질과 지방산조성을 성숙기(8월), 동면직전(11월), 동면직후(4월)로 나누어 분석 검토하였다. 조지방과 중성지질 조성은 각각 8월 1.2, 68.3%에서 11월 0.7, 53.8%, 4월 0.4, 42.6%로 점차 줄었고, 인지질과 당지질은 8월 29.5, 2.2%에서 4월 52.1%, 5.3%로 각각 증가 하였다. 중성지질 중 TG함량은 8월 53.8%에서 11월 33.6, 4월 23.1%로 점차 줄었으나, FFA와 sterol류는 반대로 8월 13.5, 14.2%에서 4월 22.3, 24.5%로 각각 증가하였다. 인지질에서는 PC함량이 8월 61.2%였으나 4월 50.6%로 줄었고 PS와 PE는 이와 대체로 반대 경향이었다. 중성지질에서는 16 : 0, 16 : 1, 18 : 0, 18 : 1, 20 : 5$({\omega}3)$이 많았고 특히 $20:5({\omega}3)$가 많은 점이 특징적이었으며 월동전 후는 포화산과 monoene산 조성이 줄고 대신 polyene산 조성이 높아지는 경향이었다. 11월은 주로 16 : 0, 16 : 1, 18:1 등 일부가 줄었으나 4월은 16 : 0, 20 : 1, 22 : 1를 제외한 14 : 0, 14 : 1, 16 : 1, 18 : 0, 18:1 등 대부분의 포화 및 monoene산과 18 : 2, 18 : 3$({\omega}3)$이 균일하게 줄어 동면시 이들이 에너지원이 되고 특히 전기간에 걸쳐서는 16 : 1과 18 : 1의 이용이 용이했을 것으로 판단되었다. 인지질에서는 16 : 0, 18 : 0, 20 : 5$({\omega}3)$, 22 : 5$({\omega}3)$, 22 : 6$({\omega}3)$이 많았고 monoene산 조성비는 거의 일정하였으나 월동전 후는 16 : 0, 18 : 0을 주로 한 포화산과 18 : 2, 18 : 3$({\omega}3)$이 줄었고 대신 20 : 4$({\omega}6)$, 20 : 5$({\omega}3)$, 22.5$({\omega}3)$, 22 : 6$({\omega}3)$ 등고도 polyene산 조성이 높아져 불포화도가 증가하였으며, 특히 20 : 4$({\omega}6)$와 20 : 5$({\omega}3)$의 상승폭이 컸다. In order to gain fundamental information on the utilization of lipids as energy source in mud-skipper, muscle lipids and their fatty acid composition were investigated with respect to life cycle-maturation (Aug), before-hibernation (Nov), and after-hibernation (Apr). Crude and neutral lipid were found to decrease from 1.2, 68.3% (Aug) via 0.7, 53.8% (Nov) to 0.4, 42.6% (Apr), respectively, whilst phospholipids and glycolipids increased from 29.5 and 2.2% (Aug) to 52.1 and 5.3% (Apr), respectively. In neutral lipids, TG contents gradually decreased from 53.8% (Aug) via 33.6% (Nov) to 23.1% (Apr), while FFA and sterol contents increased from 13.5 and 14.2% (Aug) to 22.3 and 24.5% (Apr), respectively. In phospholipids, PC content decreased from 61.2% (Aug) to 50.6% (Apr), while changes in PS and PE contents, as a whole, showed the opposite trends. In neutral lipids, the levels of some fatty acids such as 16:0, 16:1, 18:0, 18:1 and 20:5 $({\omega}3)$ were analyzed to be high, with the 20 : 5 being predominant, and the levels of saturated and monoene-acids gradually decreased, while polyene-acids increased in before and after hibernation. In before hibernation, 16:0, 16:1, 18:1 mainly decreased but 18:2, 18:3 $({\omega}3)$ and most of saturated and monoene acids such as 14:0, 14:1, 16:1, 18:0, 18:1 slightly decreased in after hibernation. From these findings, it was suggested that those fatty acids decreased during hibernation were used as a energy source, particularly 16:1 and 18:1 being most preferentially used. In phospholipids, the levels of 16:0, 18:0, 20:5 $({\omega}3)$, 22:5 $({\omega}3)$ and 22:6 $({\omega}3)$ were found to be high. Throughout the life cycle, the levels of monoene-acids in phospholipids stayed constant, whilst those of 18:2, 18:3 $({\omega}3)$ and saturated acids such as 16:0, 18:0 were found to be decreased gradually in before and after hibernation, whereas those for the high degree of polyene-acids such as 20:4 $({\omega}6)$, 20:5 $({\omega}3)$, 22:5 $({\omega}3)$, 22:6 $({\omega}3)$ increased, particularly 20:4 $({\omega}6)$, 20:5 $({\omega}3)$ being most increased.

백서에서 신선초 8주 투여에 의한 quercetin, isoquercitrin 및 hyperoside의 체내농도 및 혈중 지질함량 변화

최규홍(Kyu Hong Choe),최선남(Sun-Nam Choe),주종재(Jong-Jae Choo),이정열(Jeong-Yeol Lee),김종연(Jong-Yeon Kim),김주완(Ju-Wan Kim),최지성(Ji-Sung Choi),박기석(Ki-Seok Park),박관하(Kwan Ha Park) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.6

신선초의 건조분말을 사료에 5%수준으로 혼합하여 백서에 8주간 투여하였을 때, 총 cholesterol, LDL-cholesterol, VLDL-cholesterol의 농도를 낮추며, HDL-cholesterol의 농도는 높이는 효과가 있음이 관찰되었다. 신선초에 존재한다고 알려진 항산화성 flavonoid들 중 quercetin과 그 배당체의 하나인 isoquercitrin이 백서의 체내에서 측정된 반면, 다른 quercetin 배당체인 hyperoside는 측정되지 않았다. 이 결과는 장기간 신선초투여에 의해 신선초에 함유된 quercetin 또는 그 배당체가 실제로 체내로 흡수되어 약리작용을 발휘할 수 있을 가능성을 제시해 준다. In this study, we examined the effects of Angelica keiskei (AK) in rats, in order to evaluate tissue quercetin concentrations and serum lipid profile changes. Dried AK powder was added to a regular chow at a 5% level, and fed for 8 weeks to male rats. AK significantly lowered serum total cholesterol, low-density lipoprotein cholesterol, and very low-density lipoprotein cholesterol levels, while it increased high-density lipoprotein cholesterol levels. However, AK did not influence serum triglyceride levels. Two antioxidant flavonoids present in AK, quercetin and its glycoside isoquercitrin, were detected in the serum and liver of the rat. However, another quercetin glycoside, hyperoside, was not detected in either the serum or liver despite its presence in the diet. These results indicate that AK seems to alter serum lipid concentrations, possibly through the body’s absorption of certain quercetin glycosides.