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여수지역 수산가공산업의 현황 및 육성방안에 관한 연구 : 4. 수산가공품 생산동향
박춘규 외 전남대학교 수산과학연구소 1998 수산과학연구소논문집 Vol.7 No.-
In order to formulate the fostering plans and develop the new ways of living, the tendencies 01 production 111 the fishery products in Yosu area and the country from 1991 to 1996 were 1I1vestigated. ProductIon of processed fishery commodltles 111 the whole country from 1991 to 1996 was 1 , 668 , 67~, M/T, which was the levd of 50.9% of the total fjsh catches. The major marine processed products were frozen flSh and the average amount of production 1,2:48.233 M/T, occupying 74.8% of the tota commodity. They were followed by seaweeds and ground ftsh meat, which account for 6.5% and 6.3% of the total production, respectively. The amount of handlecl frozen fishery products decreased year by year, on the contrary, of prototype frozen flshery products increased. The ratio of regional production oJ processed f?shery commodities wa~; as fol1ows; Busan 31.2%, Gyeongnam 17.5%, Gangwon 14.5%, an? Jeonnam 13.3% of the total amount in 1996, respectively. The average amount of procesεecl manne products in Jeonna 꺼 area from 1991 to 1996 was 160,4E' M/T, which was the the level of 9.6% of the whole country. Among the marine products, seaweec was the most important, occupying 62.2% of the total amount in ]eonnam area. They were followed by frozen fish, canned, fermented produc1.s occupying, 22.6%‘ 5.1%, 2.6% of the total amount 01 commα:iity, respectlvely.
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엑스분 조제방법이 우렁랭이의 함질소 엑스성분 함량에 미치는 영향
박춘규 외 전남대학교 수산과학연구소 1999 수산과학연구소논문집 Vol.8 No.-
Effect of preparation methods of extracts, such as 1% picric acid extract, 5% perchloric acid extract and 80% ethanol extract of the ascidian H,때찌nthia roretzi musde on the contents of extractive nitrogen, free amino acids, and o1igopeptides were investigated. The content of t!xtractive nitrogen in picric acid extract, perchloric acid extract, and ethanol extract were 306- 329m맹OOg(average 318mg), 289-305mg(average 297mg) and 279-308mg(average 294mg) respectively. There was slight difference in their contents among them. The content of total free amino acids in their extracts were 1,684 -1,709mgl100g(average 1,697mg), 1,268 -1,536mg (average 1,402mg) and 1,470-1,502mg(average 1,486mg) respectively. There was somewhat difference in their levels among them. The content of acidic free amino acids in their extracts were 236-254mgl100g(average 245mg), 149-164mg(average 157mg) and 63-83mg(average 73mg) respectively. There was big difference in their contents among them. However the content of neutral and alkaline free amino acids in their extracts were almost the same level among them. The content of oligopeptides in their extracts were 40-42mgl100g(average 41mg), 116-329mg(average 223mg) and 82-127mg(average 105mg) respectively. There was big difference in their contents among them.
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박춘규 외 전남대학교 수산과학연구소 2001 수산과학연구소논문집 Vol.10 No.-
The laver contained antioxidants, which were inhibitory action to active oxygen. It is wellknown that the mucous constituents of laver has an action of anti -cancer. The laver is appropriate to diet food for reducing the heavy body weight. The laver can be prevent from arteriosc1erosis caused by the phenomena of ageing of blood vessel. The laver can be protect from chole1ithiasis by reducing the cholesterol content in blood. Eating by laver, be well grown intestinal microflora, Lactobacillus bifidus, and be delayed the symptoms of senility because of eicosapentaenoic acid and elastin in the liver. The laver increasing immunizes people who press for time against stress obliteration. The laver contained a lot of essential nutrients, free amino acids, nuc1eotides and related compounds, dietary fiber, vitamins, so it is useful foodstuff to the growing children.
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박춘규 외 전남대학교 수산과학연구소 2000 수산과학연구소논문집 Vol.9 No.-
It is said that there is a protection and treatment effect in the algae for geriatric diseases such as thrombosis, sugar diabetes and so forth. Especially, the laver is rich in various nutritional and functional constituents like the dietary fiber, calcium, eicosapentaenoic acid, taurine, vitamins, β -carotene and minerals. Particularly, dietary fiber is useful for prevent from various disease such as costiveness, piles, diabetes, great intestine cancer, and increasing the cholesterol content in blood. Laver protein is excellent constituents for human health quantitatively as well as qualitatively. Laver has a rich calcium and it is consist of bone and tooth in human body. The laver is good food for the management of human health. 50 we must always take it our food life.
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