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金又俊,李昌男,丁奎珍 여수대학교 1998 論文集 Vol.13 No.2
This study was carried out to investigate the of radioactivity of Iodine-131, cesium-134 and cesium-137 with the purpose of preserving the health and sanitation of the public in marine product of Korea. In the contacts of radioactivity of marine products collected from East sea of Korea, 131I was detected only 137Cs contents were at 0.07∼0.63 Bq/Kg range. 134Cs was not detected in all used sample, In products collected from west sea of Korea, 131I was detected at 0.72 Bq/Kg value at only spotted halibut and 137content were at 0.08∼0.29 Bq/Kg range in sample of five Species. In samples collected from south sea of Korea, detecting range of 131I was 0.01∼1.19 Bq/Kg in Glue plant and white shrimp, and 137Cs was detected at 0.14 Bq/Kg in putter and sea cuccmbers respectively. But these nuclides in South sea of Korea were detected at lower rate than that of the other coasts of Korea. From the result of this study, radioactive contents in marine products of Korea. The content of radioactivity in all used samples were naturale ones.
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최종덕,김우준,배태진,최지현,안명호 한국수산학회 1994 한국수산과학회지 Vol.27 No.3
굴, 키조개, 새조개, 진주담치 등을 가공할때에 부산되는 자숙액을 조미료 자원으로 이용 가능성을 검토하기 위한 일환으로 정미성분을 분석한 결과를 요약하면 다음과 같다. 1. 가공과정에서 생산되는 자숙액은 굴 21,790톤, 키조개 604톤, 진주담치 1,395톤이었다. 2. 일반성분은 수분이 95.2∼97.4%로 높고 단백질이 1.0∼1.5%로 낮았다. 3. 유리아미노산 가운데 taurine이 40∼56%로 가장 많고 glycine이 10.4∼36%, alanine이 4.8∼8.6%, glutamic acid가 3.1∼5.3%로 많았다. 4. 핵산관련물질은 ADP, AMP가 높았다. 5. glycinebetaine은 굴이 139.3㎎/100g이었으나 키조개, 진주담치, 새조개는 각각 45.2, 52.1, 66.9㎎/100g로 적었다. 6. Total creatinine과 trimethylamine oxide는 30.4∼59.1㎎/100g,0.8-47.2㎎/100g로 적었다. The possibility of shellfish utilization of juice as seasoning materials was examined through the analyzing proximate compositions and N-containing materials. The amounts of the sucking liquid wastes were estimated as 58,819 tons for oyster, 764 tons for pen-shell, 604 tons for cockle and 3,896 tons for blue-mussel from 1985 to 1990 in Korea. Water contents ranged from 95.2 to 97.4% and crude protein level was 1.0∼1.4%. Taurine was the most abundant nitrogenous compound(40∼56%) in extracts, and glycine(10.4∼36.1%), alanine(4.8∼8.6%) and glutamic acid(3.1∼5.3%) followed. More than 40% of ADP and AMP as mucleotide were contained in all shellfish samples but penshell and cockle had 20% of inosine, also. Glycinebetaine was present in corcentrations of 139.8㎎/g in oyster and 45.5∼61.9㎎/100g in pen-shell, cockle and blue-mussel. Total creatinine and trimethylamine oxide levels were 30.4∼59.1㎎/100g and 0.82∼47.2㎎/100g, respectively.
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이응호,김진수,오광수,안창범,김우준,지승길 한국유화학회 1987 한국응용과학기술학회지 Vol.4 No.1
The crude lipid contents of dried sea food products varied remarkably from 1.2 to 29.9% for dried fish products, from 2.8 to 12.3% for dried mollusk ones, and from 0.1 to 2.3% for dried seaweed ones. In fatty acid composition of dried fish products, the saturated acid was the most predominant component for dried anchovies, hair tail, Kstsuobushi, the monoenoic acid was the most predominant one for dried yellow corvenia, flat head, common carp, sea eel and conger eel. And the polyenoic acid was the mot abundant one for dried cod. Allaska pollack, flounder, sole fish, ray, smelt and sardine. The major fatty acids of these dried fish products were 16:00, 16:1, 18:0, 18:1, 20:5 and 22:6. Fatty acid composition of dried mollusk products were mainly consisted of polyenoic acid, and followed by saturated acid, monoenoic aced. The major fatty acids of these products were similiar to those of dried fish products. And in case of dried seaweed products, saturated acid such as 14:0, 16:0 was the most predominant component, while polyenoic acid was abundant one in dried laver and sea mustard. The main fatty acids of dried seaweed products were 14:0, 16:0, 18:1, 20:1, 20:4, and 20:5. Judging from the results, dried sea food products were abundant of the highly unsaturated fatty acids in spite of the drying processing and storage.
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이응호,오광수,안창범,김우준,이태헌,정영훈,신건진 한국수산학회 1986 한국수산과학회지 Vol.19 No.2
피조개를 보다 효율적으로 이용하기 위해 상온유통이 가능하며 즉석식품으로 이용할 수 있는 레토르트파우치 조미피조개제품을 제조하기 위한 가공조건 및 저장 중의 품질안정성에 대하여 실험하였다. 동결한 피조개족육(足肉)을 해동한 다음 원료에 대해 솔비톨 10.0%, 식염 2.0%, 글루탐산나트륨 0.5%로 된 혼합조미료를 살포, 혼합하여 5℃, 10시간 조미한 다음 45℃, 4시간 건조하였다. 건조 후 조미제품의 품질향상을 위해 1% 알긴산소오다용액에서 침지, 피복처리하여 이것을 2시간 동안 냉풍건조시킨 후 적층플라츠틱필름주머니(polyester/casted polypropylene=12㎛/70㎛, 15×16㎝)에 45∼50g씩 충전, 진공포장하여 열수순환식 레토르트에서 Fo 값 6.0이 되도록 121℃, 10분간 가열살균하는 것이 가장 좋았다. 이 조건하에서 제조된 제품은 가온검사 결과 미생물의 증식은 없었으며 제품의 외관도 이상이 없었다. 원료피조개 및 레토르트파우치 조미피조개제품의 주요구성지방산은 16:0, 20:5, 22:6, 18:0 및 18:3이었고, 유리아미노산 중 함량이 많은 아미노산은 lysine, arginine, glycine, alanine, glutamic acid 및 leucine이었다. 그리고 핵산관련물질로서는 원료피조개 및 제품에 있어서 AMP의 함량이 가장 많았으며 유리아미노산, 베타인, 핵산관련물질 등이 원료피조개 및 제품 엑스분의 주성분을 이루고 있었다. 건조, 살균 등의 제품 제조공정을 통해 20:5 및 22:6 등 불포화산의 조성비는 다소 감소하는 반면, 포화산은 약간 증가하는 경향을 나타내었고 전엑스분질소의 함량은 약 ½ 정도 감소하였다. 제품을 상온에 100일간 저장하여 두고 품질안정성을 검토한 결과 저장 100일째까지 품질의 저하는 거의 없었으며, 알긴산소오다용액으로 피복처리를 함으로서 제품의 품질을 향상시킬 수 있다는 결론을 얻었다. For the purpose of obtaining basic data which can be applied to processing of retort pouched shellfishes, retort pouched seasoned ark shell, Anadara broughtonii, was prepared. The frozen ark shell was thawed and seasoned with a mixed seasoning powder prepared with 10.0% of sorbitol, 2.0% of table salt and 0.5% of monosodium glutamate at 5℃ for 10 hours, and then dried at 45℃ for 4 hours. The dried seasoned ark shell was coated with 1.0% sodium alginate solution, dried with cold air blast for 2 hours and then vacuum-packed in the laminated plastic film bag (polyester/casted polypropylene=12㎛/70㎛, 15×16㎝), and finally sterilized up to Fo=6.0 in hot water circulating retort at 121℃ for 10 minutes. The major fatty acids of raw ark shell and retort pouched seasoned ark shell products were 16:0, 20:5, 22:6, 18:0 and 18:3, and predominant free amino acids of those were lysine, arginine, glycine, alanine, glutamic acid and leucine. In nucleotides and its related compounds of raw ark shell and retort pouched seasoned ark shell products, the most abundant one was AMP, and total extract-N of those was chiefly consisted of free amino acids, betaine and nucleotide and its related compounds. During the processing procedure such as drying and sterilization, unsaturated fatty acids slightly decreased while saturated fatty acids increased, and total extract-N content decreased about a half. From the results of chemical and microbial experiments during storage, it was concluded that the products could be preserved in a good condition for 100 days at room temperature, and their quality could be improved by the coating treatment of sodium alginate solution.
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