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B. subtilis JM3 Pretense로 제조한 멸치액젓의 품질특성
박종혁,유상권,김영명,김동수,김상무,Park, J.H.,You, S.G.,Kim, Y.M.,Kim, D.S.,Kim, S.M. 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.5
본 연구는 멸치액젓의 풍미를 유지시키면서, 발효 속도를 향상시키기 위하여 숙성된 멸치액젓에서 단백분해능이 뛰어난 미생물이 생산하는 효소를 분리 정제한 다음 숙성초기의 멸치액젓에 첨가하여, 멸치액젓의 품질특성을 분석하였으며 그 결과는 다음과 같다. pH는 B. subtilis JM3 단백분해효소 첨가량 및 가수분해시간에 따른 변화는 없었고, 젖산량은 4% 단백분해효소 첨가구가 제일 높았다. 아미노질소, 휘발성염기질소 및 가수분해도는 단백분해효소 첨가구가 대조구에 비해 높았으며, 갈변도는 4% 효소첨가구에서 높게 측정되었다. 가수분해가 가장 높게 나타난 2시간째에 관능검사를 실시한 결과 단백분해효소 첨가구가 향 및 맛에서 좋은 평가를 얻었다. B. subtilis JM3 pretense from naturally fermented anchovy sauce was purified in $40{\sim}60%$ ammonium sulfate fraction. In order to accelerate the fermentation of anchovy sauce,2% and 4% of crude B. subtilis JM3 protease were added to 6 month-fermented anchovy sauces, respectively and then the various quality characteristics such as pH, lactic acid, amino-nitrogen, VBN, browning and hydrolysis degree, VBN, and sensory evaluation were analyzed at different storage times. pH was constant during storage time in all samples, whereas lactic acid contents of anchovy sauces hydrolyzed by 2% and 4% proteases were higher than that of control. The amino-nitrogen and volatile basic nitrogen contents of anchovy sauce with 2% and 4% proteases were twice higher than those of control. Anchovy sauces with 2% and 4% pretense increased the hydrolysis rate by 27% and 32%, respectively. Browning degree of anchovy sauce with 4% was higher than those of 2% and control. Anchovy sauce with 2% and 4% proteases was good in sensory evaluation of color, aroma, and taste attributes.
B. subtilis JM3 Protease로 제조한 멸치액젓의 품질특성
박종혁(J.H. Park),유상권(S.G. You),김영명(Y.M. Kim),김동수(D.S. Kim),김상무(S.M. Kim) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.5
본 연구는 멸치액젓의 풍미를 유지시키면서, 발효 속도를 향상시키기 위하여 숙성된 멸치액젓에서 단백분해능이 뛰어난 미생물이 생산하는 효소를 분리ㆍ정제한 다음 숙성초기의 멸치액젓에 첨가하여, 멸치액젓의 품질특성을 분석하였으며 그 결과는 다음과 같다. pH는 B. subtilis JM3 단백분해효소 첨가량 및 가수분해시간에 따른 변화는 없었고, 젖산량은 4% 단백분해효소 첨가구가 제일 높았다. 아미노질소, 휘발성염기질소 및 가수분해도는 단백분해효소 첨가구가 대조구에 비해 높았으며, 갈변도는 4% 효소첨가구에서 높게 측정되었다. 가수분해가 가장 높게 나타난 2시간째에 관능검사를 실시한 결과 단백분해효소 첨가구가 향 및 맛에서 좋은 평가를 얻었다. B. subtilis JM3 protease from naturally fermented anchovy sauce was purified in 40~60% ammonium sulfate fraction. In order to accelerate the fermentation of anchovy sauce, 2% and 4% of crude B. subtilis JM3 protease were added to 6 month-fermented anchovy sauces, respectively and then the various quality characteristics such as pH, lactic acid, amino-nitrogen, VBN, browning and hydrolysis degree, VBN, and sensory evaluation were analyzed at different storage times. pH was constant during storage time in all samples, whereas lactic acid contents of anchovy sauces hydrolyzed by 2% and 4% proteases were higher than that of control. The amino-nitrogen and volatile basic nitrogen contents of anchovy sauce with 2% and 4% proteases were twice higher than those of control. Anchovy sauces with 2% and 4% protease increased the hydrolysis rate by 27% and 32%, respectively. Browning degree of anchovy sauce with 4% was higher than those of 2% and control. Anchovy sauce with 2% and 4% proteases was good in sensory evaluation of color, aroma, and taste attributes.
원자력발전소 디젤발전기 상태감시용 운전인자 선정 및 영향분석
박종혁(J. H. Park),최광희(K. H. Choi),이상국(S. G. Lee),박종은(J. E. Park) 한국동력기계공학회 2007 한국동력기계공학회 학술대회 논문집 Vol.- No.-
The emergency AC power supply system of the nuclear power plant is designed to supply the power to the nuclear reactor at the emergency operating condition. The safety function of the diesel generator at the nuclear power plant is to supply AC electric power to the plant safety system whenever the preferred AC power supply is unavailable. The reliable operation of onsite emergency diesel generator should be ensured by a conditioning monitoring system designed to maintain and monitor and forecast the reliability level of diesel generator. To do this kind of diesel generator condition monitoring we reviewed several operating factors and history of the wolsong unit 3 diesel generator and selected the proper conditioning monitoring operating factors.