http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
고온가열처리에 의한 바다방석고둥 ( Omphalius pfeifferi capenteri ) 의 식품성분 변화
하진환(Jin Hwan Ha),송대진(Dae Jin Song),김풍호(Poong Ho Kim),허민수(Min Soo Heu),조문래(Moon Lae Cho),심효도(Hyo Do Sim),김혜숙(Hey Suk Kim),김진수(Jin Soo Kim) 한국수산과학회 2002 한국수산과학회지 Vol.35 No.2
바다방석고둥을 원료로 한 신제품 개발에 관한 일련의 기초 연구로 저장성 부여를 위하여 시도하는 고온가열처리 조건 (F_0 5분, F_0 10분, F_0 15분 및 F_0 20분)에 따른 바다방석고둥의 성분변화에 대하여 살펴보았다. 바다방석고둥 통조림은 살균을 5분 이상 처리하는 경우 저장 중 팽창관이 발생하지 않았고, 또한 생균수가 검출되지 않아 저장성이 있었다. 고온가열처리 정도가 증가할수록 바다방석고둥의 일반성분 중 수분함량은 감소하였고, 조단백질 함량은 증가하였으며, 조지방 및 조회분 함량은 거의 변화가 없었다. 또한 바다방석 통조림은 고온가열처리 정도가 증가할수록 이취에 관여하는 휘발성염기질소 함량, pH와 색조에 관여하는 갈변도는 증가하였고, 영양에 관여하는 구성아미노산, 무기질과 맛에 관여하는 유리아미노산, TMAO, total creatinine 및 수율 둥은 감소하였다. 이들을 색조, 조직감 및 맛에 대하여 관능검사한 결과 자숙 처리한 시료에 비하여 모든 항목에서 F_0 10분까지는 차이가 없었으나, 그 이상 가열처리한 경우 품질이 저하하였다고 인지되었다. 이상의 결과로 미루어 보아 바다방석고둥을 고온가열처리하여 신제품을 개발하고자 하는 경우 F_0 값이 10분 이상이면 바람직하지 않은 것으로 판단되었다. The top shell, Omphalius pfeifferi capenteri meat vacuum-packed in can (diameter× height, 74.1 ㎜ × 50.7 ㎜) were heated at 115℃ up to F_0 values of 5 min, 10 min, 15 min and 20 min, and the changes in food components were studied. After 14 days storage at 37℃ and 55℃, no growth of microorganism and panelling were recognized from the canned meats which were sterlized at 115℃ with F_0 value of 5 min and over. In the case of proximate composition of the canned meats, the moisture content decreased with the increase of F_0 value, while crude protein increased. The increase of volatile basic nitrogen content, pH and degree of browning and the decrease of mineral, total amino acid, free amino add, trimethylamine oxide, total creatinine contents and yields were observed during thermal processing. In sensory evaluation on color, texture and taste in the canned meats, no significant difference was observed among a boiled sample and the canned meats heated at F_0 value of 10 min and below. But, in the canned meats heated at F_0 value of over 15 min, its sensory scores decreased with the increase of F_0 value. From these results, the reasonable F_0 value for preparation of the heat-treated top shell meats was in the range of 5∼10 min.
김진수,하진환,이응호 ( Jin Soo Kim,Jin Hwan Ha,Eung Ho Lee ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.4
As a part of basic investigation for utilizing by-products derived from marine food processing more effectively as a food source, refining of viscera oil of squid caught off Newzealand were investigated. In the process of refining, degumming with 3% of phosphoric acid at 60℃ for 30 min was effective in removing phosphatides, and optimal condition to neutralize was treating with 0.6% excess of 20% sodium hydroxide solution at 80℃ for 20 min. Bleaching was optimized by adding 10% activated clay and treating for 100℃ for 20 min under vacuum, and deodorizing was done by steam destination at 180℃ for 60 min under 4 torr of vacuum. Acid value, peroxide value and chromaticity of refined squid viscera oil were 0.20, 0.8 meq/㎏ and 0.019, respectively. The ratio of polyenoic acid composition to saturated acid composition of refined squid viscera oil was 1.28 and its major fatty acids were 16 : 0, 18 : 1n-9, 20 : 5n-3 and 22 : 6n-3.
김진수(Jin Soo Kim),조순영(Soon Yeong Cho),고신효(Shin Hyo Ko),하진환(Jin Hwan Ha),신성재(Sung Jae Shin),이응호(Eung Ho Lee) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.6
To utilize effectively fish skin wasted from fish processing, a dower sole skin gelatin was prepared by alkaline extraction method and the physico-chemical properties were examined. Conditions for the suitable pretreatment, extraction and decolorization for gelatin preparation from dower sole skin are as follows: the skin is limed with 1.0% calcium hydroxide solution at 5℃ for 4 days, washed thoroughly for 2 days with tap water, extracted with 5 volumes of water (pH 5.0∼7.0) to dehydrated skin for 3 hours at 50℃, and then bleached with 3% activated carbon. Though dower sole skin gelatin was prepared under above conditions, physico-chemical property values such the melting point and gelling point of that were lower than those of yellowfin sole skin gelatin as well as the commercial pork skin gelatin. Therefore, the purified dower sole skin gelatin requires a suitable modification operation for better quality gelatin manufacture.
김진수(Jin Soo Kim),김정균(Jeong Gyun Kim),조순영(Soon Yeong Cho),하진환(Jin Hwan Ha),이응호(Eung Ho Lee) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.4
In order to utilize effectively fish skin from fish processing, characteristics of the yellowfin sole and dover sole skins were investigated. In the yellowfin sole, the crude protein content and yield of fish skin used for the preparation of gelatin were 22.3% and 11.3%, respectively and in the dover sole, 17.2% and 8.9%, respectively. In the yellowfin sole skin, the soluble and insoluble collagen occupied 66.1% and 33.9%, respectively and in the dover sole skin, 78.8% and 21.1%, respectively. No difference in the amino acid composition between soluble and insoluble collagen was detected. The sum of proline and hydroxyproline content in the collagen extracted from fish skin was lower than that of those from pork skin or bone. The molecular weight of the two major subunits from the soluble collagen in the yellowfin sole skin were found to be 143 KDa and 202 KDa. Those in the dover sole skin were 142 KDa and 207 KDa. The physico-chemical properties such as the melting point and gelling point of yellowfin sole skin gelatin were superior to those of dover sole skin gelatin.
알코올처리 각시가자미껍질 젤라틴의 물리적 특성에 미치는 첨가물의 영향
김진수(Jin Soo Kim),조순영(Soon Yeong Cho),하진환(Jin Hwan Ha),이응호(Eung Ho Lee) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.3
With a view to increase utility of ethanol fractioned fish skin gelatin as a food source, effects of additives on physical properties of the gelatin were investigated. The physical properties such as gel strength, melting point. gelling point and viscosity of both ethanol-treated and untreated gelatins were improved by adding ferric ion, sugar and ethanol to the gelatin sot, but were deteriorated by the added sodium chloride and acids. Insignificant difference in effect of physical properties on additives such as sodium chloride sugar and ethanol between ethanol-treated and untreated gelatins were not observed. However, the effect of ferric ion and acids on the physical properties of ethanol-treated gelatin has a greater than that of untreated gelatin.
김진수(Jin Soo Kim),허민수(Min Soo Heu),하진환(Jin Hwan Ha),김풍호(Poong Ho Kim),조문래(Moon Lae Cho),심효도(Hyo Do Sim),김인수(In Soo Kim) 한국수산과학회 2001 한국수산과학회지 Vol.34 No.4
바다방석고등을 효율적으로 이용하기 위한 기초 연구로 바다방석고등의 어획지별 (제주시, 서귀포시, 한림읍 및 성산읍 연안) 위생적, 영양적, 맛 및 관능적 특성과 같은 식품성분 특성에 대하여 살펴보았다. 바다방석고등은 수은, 납 및 카드뮴과 같은 중금속이 검출되지 않았거나 흔적량에 불과하여 식품소재로 사용하여도 중금속적인 면에서는 안전하다고 판단되었다. 바다방석고등의 엑스분 질소함량은 343.0∼385.4㎎/100g 이었다. 구성아미노산함량은 12.5∼13.2g/100g이었고, 함량이 많은 것으로는 glutamic acid, proline 및 aspartic acid 등이었으며, 곡류 제한아미노산인 lysine 의 함량도 많았다. 그리고, 무기질은 나트륨, 칼슘, 칼륨 및 마그네슘 등의 함량이 많았다. 바다방석고등의 지방산조성은 필수지방산이거나 건강기능성이 인정되는 20:4n-6, 27:5n-3 및 22:5n-3 등과 같은 고도불포화산이 주요 지방산이었으나, 지질함량이 낮아 지방산에 의한 건강 기능성을 기대하기는 어렵다고 판단되었다. 이상의 결과로 미루어 보아 바다방석고등은 어획지에 따른 차이가 거의 없어, 이들을 가공원료로 사용하는 경우 어획지역에 따른 가공품의 품질 차이는 없으리라고 판단되었다. In order to investigate regional variation of food component in the top shells, Omphalius pfeifferi capenteri, caught from Jeju, Sogwipo, Hallim and Songsan, Jeju island, Republic of Korea, food sanitary (heavy metal and volatile basic nitrogen), nutritional (mineral, total amino acid contents, fatty acid composition), taste (extractive nitrogen) components and sensory evaluation (color, texture and taste) were measured. From the result of the contents of heavy metal and volatile basic nitrogen, the top shell might not invoke health risk in using food source. The extractive nitrogen contents of top shell were 343.0∼385.4㎎/100g. The amounts of total amino acids were 12.5∼13.2g/100g, and the major compound among them were glutamic acid, proline and aspartic acid. The major compound among mineral were sodium, calcium, potassium and magnesium. In fatty acid composition, polyenes with essential component or healthy functionality such as 20:4n-6, 20:5n-3 and 22:5n-3 were the major components. But, lipid content was extremely small. Judging from the results of chemical and sensory evaluation described a above, food components were not different among top shells caught from various area.