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나안희(An-Hee Na),신말식(Mal-Shick Shin),전덕영(Deok-Young Jhon),홍윤호(Youn-Ho Hong) 한국식품영양과학회 1986 한국식품영양과학회지 Vol.15 No.3
굴비는 참조기(Yellow corvenia)를 정제건염법, 정제복장주입법, 천일건염법에 의해 염장한 후 절반씩 나누어 온도, 습도가 조절된 실내건조 조건과 자연건조 조건에서 건조하여 제조하였다. 이 과정에서 근육과 알의 유리아미노산 변화를 분석하여 다음과 같은 결과를 얻었다.<br/> 1. 수분함량은 근육의 경우 생시료에서 76.8%였으며 25일 건조했을때는 53.2~62.2%로 감소하였다. 알의 경우 생시료에서 68.2%였고, 25일 건조했을 때는 42.3~48.4%로 감소하였다.<br/> 2. 총 질소함량은 생시료 근육과 알에서 각각 평균 11.0%와 7.6%였는데 염장중 약간 감소하였으며 건조중에는 거의 변화가 없었다. 단백태 질소 함량은 생시료 근육과 알에서 각각 10.2와 7.5%였는데 굴비제조중 감소한 반면 비단백태질소 함량은 증가하는 경향을 보였다.<br/> 3. 총유리아미노산 함량은 생시료 근육과 알에 각각 508.8㎎/100g와 1.000.6㎎/100g 함유되었는데 25일 건조후 근육은 5.3배, 알은 2.7배로 건조중 증가하였다. 유리아미노산 조성은 근육과 알이 유사하였으며 염장 및 건조중 뚜렷한 변화는 없었다. 건조기간중 정미성 아미노산으로 알려진 Ala, Glu, Lys, Leu이 많이 함유되어 있었다. Gulbi were processed by salting Yellow corvenia (Pseudosciaena manchurica) with in three ways: the dry salting method with bay salt, the dry salting method with purified salt or with the abdominal brine injection method with purified salt. The half of the sample was dried by the control system of temperature and humidity; the other part was dried by the natural condition.<br/> The moisture content of fresh Yellow corvenia muscle and eggs were 76.8%, and 68.2% while those of dried samples decreased to 57.7% and 45.3%, respectively.<br/> The total nitrogen content of fresh muscle and eggs were 11.0g% and 7.69%, respectively (dry weight basis), which decreased slightly during salting and showed no significant changes during drying prosess.<br/> The protein nitrogen content of fresh muscle and eggs were 10.2g% and 7.5g%, which decreased during Gulbi processing. On the other hand, the nonprotein nitrogen content of both muscle and eggs increased.<br/> The content of free amino acids of fresh muscle and eggs were 508.8㎎/l00g and 1.110.6㎎/100g, which increased to between 5.3 and 2.7 times, respectively after 25 days of drying. The composition patterns of free amino acids in muscle and eggs were similar to each other. The four amino acids - Ala, Glu, Lys and Leu - were most abundant in both fresh and dried samples. These amino acids are known as taste and flavour constituents.
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나안희(Ahn-Hee Nah),홍윤호(Youn-Ho Hong) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.2
영양소와 약물은 생물학적 운명-즉, 흡수ㆍ대사ㆍ배설 과정이 유사하여 이 과정에서 상호작용한다. 약물은 영양소의 흡수ㆍ대사ㆍ배설에 영향을 미치고 이로 인해 영양상태를 변화시킬 수 있다. 또한 영양상태 및 식이요인은 약물의 이용상태를 변경시킬 수 있다. 따라서 약물치료를 받는 개개인은 좋은 영양상태 유지를 위한 지식을 필요로 하고, 그 질병과 연계한 식이 변형의 중요성을 인식하여야 한다. 영양가 높고 균형 잡힌 식사가 개인의 건강을 유지하는데는 물론이고 영양 불량이나 약물의 약리작용 변경으로 인한 위험을 감소시킬 수 있다. Nutrients and drugs are similar to biological fate, such as absorption, metabolism and excretion. Such procedure may interact with nutrients and drugs. Drugs can influence nutrient absorption, metabolism or excretion ; the effects may impair the nutritional status of a patient. Specific nutrient, nutritional status, or dietary factors alter drug utilization. Therefore, medicated patients need to be aware of good nutrition practices and to understand the importance of dietary modifications associated with certain diseases. A nutritious and well balanced diet not only makes an important contribution to the health of those patients, but also reduces the risk of nutrition disorders or altered the pharmacological action of drugs.
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홍윤호,신말식,나안희,전덕영 한국조리과학회 1986 한국식품조리과학회지 Vol.2 No.2
Gulbi were made by salting Yellow corvenia (Pseudosciaena manchurica) with the in three ways: the dry salting method with bay salt, the dry salting method with purified salt or with the abdominal brine injection method with purifie salt. The half of the sample was dried by the control system of temperature and humidity: the other part was dried by the natural condition. In fresh muscle, the content of IMP, hypoxanthine, inosine and AMP were 13.40, 9.28, 3.01μmole/g and trace amount, dry basis, respectively. In fresh egg, the content of AMP, hypoxanthine, inosine and IMP were 13.98, 6.56, 1.98 and 1.93μmole/g, dry basis, respectively. During the drying process of Yellow corvenia, the content of hypoxanthine increased remarkably, while the content of AMP, IMP and inosine decreased and remained as trace amount. It can be suggested that the characteristic flavor of Gulbi is not attributed to the nucleotides and their related compounds but rather to free amino acids.
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권훈정,도병경,이동하,나안희,최윤주,이숙연 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.4
Apricot Kernel, consumed as herbal medicine, contains amygdalin which generate HCN uponhydrolysis. Dyspnea was reported by ingesting large amount of apricot kernel, and neurological disorders such astropic ataxic neuropathy or konzo were known as chronic toxicity of amygdalin. Other cyanogen containing plants,including flaxseed and almond, are consumed as food around the world. Moreover, some of them are promoted asfunctional food, leading to higher consumption, and posing health risk by cyanogenic components. The objective ofthis study was to find a method for the reduction of the cyanogenic compound, using apricot kernel as a model food.The most effective reduction was obtained by boiling the slices of the kernel for one hour in pH 1 HCl solution, show-ing 90% removal. However, the common process known to reduce the cyanogen contents, i.e., long incubation at thelow temperature, did not show significant change in cyan concentration. Our data contribute to the safety of the plantscontaining cyanogenic compounds if they were to be developed as foodstuff.
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