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      멍게(Halocynthia roretzi) 식해 및 조미 멍게의 영양 및 생리활성 특성 = Nutritional and Physiologically Active Characterizations of the Sea Squirt Halocynthia roretzi Sikhae and the Seasoned Sea Squirt

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      https://www.riss.kr/link?id=A103870778

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      다국어 초록 (Multilingual Abstract)

      This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi . The total taste values of sikhae fermented for 4 and 5 days were 10.9 and 15.4, respectively, which was lower than for commercially seasoned sea squirts. The sikhaes contained mostly glutamic and aspartic acids. The total amino acid contents of sikhaes fermented for 4 and 5 days were 5.5 and 6.0 g/100 g, respectively, which were lower than those of commercial seasoned-sea squirts or similar. An amount of 100 g of sikhae and its seasoned products contained P, K, Mg and Fe, and these minerals, which are deemed good for our health, were at 10% above the recommended daily requirements. The functional properties of sikhae fermented for 4 and 5 days were as follows: for ACE inhibiting activity, 69 and 69.5%, respectively; for antioxidative activity, 28.9 and 29.3%, respectively; for xanthine oxidase inhibitory activity, 52.8 and 53.1%, respectively; and for α-glucosidase inhibitory activity, 2.4 and 1.4%, respectively. Antimicrobial activity of the 5 day fermented sikhae against Vibrio parahaemolyticus and Staphyloccus aureus was detected in 8 mm and in 7 mm against Escherichia coli.
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      This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi . The total taste values of sikhae fermented for 4 and 5 days were 10.9 and ...

      This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi . The total taste values of sikhae fermented for 4 and 5 days were 10.9 and 15.4, respectively, which was lower than for commercially seasoned sea squirts. The sikhaes contained mostly glutamic and aspartic acids. The total amino acid contents of sikhaes fermented for 4 and 5 days were 5.5 and 6.0 g/100 g, respectively, which were lower than those of commercial seasoned-sea squirts or similar. An amount of 100 g of sikhae and its seasoned products contained P, K, Mg and Fe, and these minerals, which are deemed good for our health, were at 10% above the recommended daily requirements. The functional properties of sikhae fermented for 4 and 5 days were as follows: for ACE inhibiting activity, 69 and 69.5%, respectively; for antioxidative activity, 28.9 and 29.3%, respectively; for xanthine oxidase inhibitory activity, 52.8 and 53.1%, respectively; and for α-glucosidase inhibitory activity, 2.4 and 1.4%, respectively. Antimicrobial activity of the 5 day fermented sikhae against Vibrio parahaemolyticus and Staphyloccus aureus was detected in 8 mm and in 7 mm against Escherichia coli.

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      다국어 초록 (Multilingual Abstract)

      This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi . The total taste values of sikhae fermented for 4 and 5 days were 10.9 and 15.4, respectively, which was lower than for commercially seasoned sea squirts. The sikhaes contained mostly glutamic and aspartic acids. The total amino acid contents of sikhaes fermented for 4 and 5 days were 5.5 and 6.0 g/100 g, respectively, which were lower than those of commercial seasoned-sea squirts or similar. An amount of 100 g of sikhae and its seasoned products contained P, K, Mg and Fe, and these minerals, which are deemed good for our health, were at 10% above the recommended daily requirements. The functional properties of sikhae fermented for 4 and 5 days were as follows: for ACE inhibiting activity, 69 and 69.5%, respectively; for antioxidative activity, 28.9 and 29.3%, respectively; for xanthine oxidase inhibitory activity, 52.8 and 53.1%, respectively; and for α-glucosidase inhibitory activity, 2.4 and 1.4%, respectively. Antimicrobial activity of the 5 day fermented sikhae against Vibrio parahaemolyticus and Staphyloccus aureus was detected in 8 mm and in 7 mm against Escherichia coli
      번역하기

      This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi . The total taste values of sikhae fermented for 4 and 5 days were 10.9 and ...

      This study was carried out to investigate nutritional and physiologically active characterizations of sikhae and the seasoned products from the sea squirt Halocynthia roretzi . The total taste values of sikhae fermented for 4 and 5 days were 10.9 and 15.4, respectively, which was lower than for commercially seasoned sea squirts. The sikhaes contained mostly glutamic and aspartic acids. The total amino acid contents of sikhaes fermented for 4 and 5 days were 5.5 and 6.0 g/100 g, respectively, which were lower than those of commercial seasoned-sea squirts or similar. An amount of 100 g of sikhae and its seasoned products contained P, K, Mg and Fe, and these minerals, which are deemed good for our health, were at 10% above the recommended daily requirements. The functional properties of sikhae fermented for 4 and 5 days were as follows: for ACE inhibiting activity, 69 and 69.5%, respectively; for antioxidative activity, 28.9 and 29.3%, respectively; for xanthine oxidase inhibitory activity, 52.8 and 53.1%, respectively; and for α-glucosidase inhibitory activity, 2.4 and 1.4%, respectively. Antimicrobial activity of the 5 day fermented sikhae against Vibrio parahaemolyticus and Staphyloccus aureus was detected in 8 mm and in 7 mm against Escherichia coli

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      참고문헌 (Reference)

      1 목종수, "한국 연안산 어류의 미네랄 함량 및 영양평가" 한국수산과학회 41 (41): 315-323, 2008

      2 차용준, "전통 명태식해(食?)의 생리기능성" 한국식품영양과학회 31 (31): 559-565, 2002

      3 임상동, "원유에서 분리한 Lactobacillus zeae RMK354의 생리적 특성 및 ACE 억제능" 한국축산식품학회 28 (28): 587-595, 2008

      4 김형준, "연어 패티의 제조 및 식품학적 품질 특성" 한국식품저장유통학회 16 (16): 705-713, 2009

      5 김영숙, "어류를 이용한 식해의 제조 방법에 따른 미생물의 특성변화" 한국식품저장유통학회 15 (15): 909-914, 2008

      6 이정석, "시판 조미 멍게(Halocynthia roretzi)의 식품학적 품질 특성" 한국수산과학회 46 (46): 10-17, 2013

      7 허민수, "시판 조미 멍게(Halocynthia roretzi)의 맛, 영양 및 건강기능 특성" 한국수산과학회 46 (46): 18-26, 2013

      8 최혜정, "번행초 추출물의 당뇨관련 효소에 관한 저해 활성" 한국생물공학회 23 (23): 419-424, 2008

      9 Zanabaatar Bolormaa, "버섯류로부터 항통풍성 Xanthine oxidase 저해물질의 탐색" 한국균학회 38 (38): 85-87, 2010

      10 구재근, "백합식해 발효 중 생화학적 및 미생물학적 특성 변화" 한국수산과학회 42 (42): 569-573, 2009

      1 목종수, "한국 연안산 어류의 미네랄 함량 및 영양평가" 한국수산과학회 41 (41): 315-323, 2008

      2 차용준, "전통 명태식해(食?)의 생리기능성" 한국식품영양과학회 31 (31): 559-565, 2002

      3 임상동, "원유에서 분리한 Lactobacillus zeae RMK354의 생리적 특성 및 ACE 억제능" 한국축산식품학회 28 (28): 587-595, 2008

      4 김형준, "연어 패티의 제조 및 식품학적 품질 특성" 한국식품저장유통학회 16 (16): 705-713, 2009

      5 김영숙, "어류를 이용한 식해의 제조 방법에 따른 미생물의 특성변화" 한국식품저장유통학회 15 (15): 909-914, 2008

      6 이정석, "시판 조미 멍게(Halocynthia roretzi)의 식품학적 품질 특성" 한국수산과학회 46 (46): 10-17, 2013

      7 허민수, "시판 조미 멍게(Halocynthia roretzi)의 맛, 영양 및 건강기능 특성" 한국수산과학회 46 (46): 18-26, 2013

      8 최혜정, "번행초 추출물의 당뇨관련 효소에 관한 저해 활성" 한국생물공학회 23 (23): 419-424, 2008

      9 Zanabaatar Bolormaa, "버섯류로부터 항통풍성 Xanthine oxidase 저해물질의 탐색" 한국균학회 38 (38): 85-87, 2010

      10 구재근, "백합식해 발효 중 생화학적 및 미생물학적 특성 변화" 한국수산과학회 42 (42): 569-573, 2009

      11 김지혜, "멍게(Halocynthia roretzi) 식해의 개발 및 특성" 한국수산과학회 46 (46): 27-36, 2013

      12 허문수, "꿀풀 추출물의 유산균에 대한 생육과 항산화 활성 및 어류 병원성 미생물에 대한 항균활성" 한국생명과학회 17 (17): 1547-1554, 2007

      13 차상도, "김치로부터 담즙산 분해능이 우수한 Lactobacillus plantarum CIB 001의 분리 및 동정" 한국미생물·생명공학회 38 (38): 222-226, 2010

      14 Stripe F, "The regulation of rat liver xanthine oxidase" 244 : 3855-3859, 1969

      15 Kim SM, "The development of squid (Todarodes pacificus) sik-hae in Kang-nung district. 4. The effects of red pepper and grain contents on the properties of squid sik-hae" 27 : 366-372, 1994

      16 Kim SM, "The development of squid (Todarodes pacificus) sik-hae in Kang-nung district. 3. The effects of garlic concentrations on the properties of sik-hae" 27 : 357-365, 1994

      17 Kim SM, "The development of squid (Todarodes pacificus) sik-hae in Kang-nung district. 2. The effects of fermentation temperatures and periods on chemical and microbial changes and the partial purification of protease" 27 : 223-231, 1994

      18 Kim SM, "The development of squid (Todarodes pacificus) sik-hae in Kang-nung district. 1. The effects of fermentation temperatures and periods on the properties of squid sik-hae" 27 : 215-222, 1994

      19 Lee KH, "Processing of dried products of ascidian, Halocynthia roretzi" 23 : 625-633, 1994

      20 Lee KH, "Processing and quality evaluation of fermented ascidian" 26 : 330-339, 1993

      21 Yook C, "Preparation of sikhae with starch hydrolyzing enzymes/meat mixture in tea-bag" 22 : 296-299, 1990

      22 Tsujimoto T, "Pneumatosis cystoides intestinalis following alpha-glucosidase inhibitor treatment: a case report and review of the literature" 14 : 6087-6092, 2008

      23 Horiuchi M, "Method for determination of angiotensin converting enzyme activity in blood and tissue by high-performance liquid chromatography" 233 : 123-130, 1982

      24 Kim SI, "Isolation and identification of antimicrobial agent producing microorganisms and sensitive strain from soil" 28 : 526-533, 1999

      25 Watanabe J, "Isolation and identification of alpha-glucosidase inhibitors from tochu-cha (Eucommia ulmoides)" 61 : 177-178, 1997

      26 Matsumura N, "Isolation and characterization of angiotensin-I converting enzyme inhibitory peptides derived from bonito bowels" 57 : 922-925, 1993

      27 Kang DG, "Isolation and characterization of Lactobacillus strains isolated from Korean feces" 33 : 567-573, 2001

      28 Lee HD, "Identification of lactic acid bacteria and changes of organic acid during aging of traditional Kyungsangdo squid sikhe" 44 : 167-172, 2001

      29 Azumi K, "Halocyamines: novel antimicrobial tetrapeptide-like substances isolated from the hemocytes of the solitary ascidian Halocynthia roretzi" 29 : 159-165, 1990

      30 Choi C, "Functional and volatile flavour compounds in traditional Kyungsangdo squid sikhae" 33 : 345-352, 2001

      31 Kato H, "Flavor Chemistry: Trends and developments" American Chemical Society 158-174, 1989

      32 Agriculture Forestry Fisheries Information Service, "Fisheries information service"

      33 Jung HS, "Effect of salting levels on the changes of taste constituents of domestic fermented flounder sikhae of Hamkyeng-do" 24 : 59-64, 1992

      34 Lee BJ., "Effect of GABA-enriched fermented sea tangle, Laminaria japonica, on the alcoholic hepatotoxicity" Gyeongsang National University 2011

      35 The Korean Nutrition Society, "Dietary Reference Intakes For Koreans" The Korean Nutrition Society 6-7, 2010

      36 Tsutagawa Y, "Comparison of mineral and phosphorus contents of muscle and bone in the wild and cultured horse mackerel" 34 : 315-318, 1994

      37 Choi BD, "Chemical specifity of ascidian tunic and its hydrolysates" 29 : 345-356, 1996

      38 Lee KH, "Chemical composition of ascidian and its seasonal and regional variation" 26 : 8-12, 1993

      39 Choi BD, "Carotenoid composition of ascidian tunic" 27 : 344-350, 1994

      40 Ito N, "Carcinogenicity of BHA in F344 rats" 70 : 343-352, 1983

      41 Del Prato S, "Beta-cell function and anti-diabetic pharmacotherapy" 23 : 518-527, 2007

      42 Blois MS, "Antioxidant determination by use a stable free radical" 26 : 1198-1204, 1958

      43 Choi C, "A study on quality characteristics and establishment of fermentation process for traditional Kyungsangdo squid sikhae" 16 : 118-127, 2001

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2026 평가예정 재인증평가 신청대상 (재인증)
      2020-01-01 평가 등재학술지 유지 (재인증) KCI등재
      2017-01-01 평가 등재학술지 유지 (계속평가) KCI등재
      2014-08-06 학술지명변경 외국어명 : Korean Journal of Fisheries and Aquatic Sciences -> Korean Journal of Fisheries and Aquatic Sciences KCI등재
      2013-01-01 평가 등재학술지 유지 (계속평가) KCI등재
      2010-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2009-09-04 학회명변경 한글명 : 한국수산학회 -> 한국수산과학회
      영문명 : The Korean Fisheries Society -> The Korean Society of Fisheries and Aquatic Science
      KCI등재
      2009-07-03 학술지명변경 한글명 : 한국수산학회지 -> 한국수산과학회지
      외국어명 : Journal of The Korean Fisheries Society -> Korean Journal of Fisheries and Aquatic Sciences
      KCI등재
      2008-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2006-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2003-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      2002-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      1999-07-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.47 0.47 0.43
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.43 0.43 0.59 0.17
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