수산물 가공부산물의 이용에 관한 연구 I -가다랭이 내장 발효 silage 제조를 위한 유산균주의 배양특성

윤호동,이두석,지청일,서상복,YOON Ho-Dong,LEE Doo-Seog,JI Cheong-Il,SUH Sang-Bok 한국수산과학회 1997 한국수산과학회지 Vol.30 No.1

가다랭이 통조림을 제조할 때 대량 폐기되는 내장을 유효하게 이용할 목적으로 어류 내장 silage 제조를 위한 유산균주의 배양특성 및 저장기간에 따른 원료의 성상변화를 조사한 결과, MRS 배지에서 배양한 L. bulgaricus 및 L. plantarum 균주는 $pH\;5.5\~6.5$, 배양온도 $35^{\circ}C$ 부근에서 산생성 및 증식이 양호하였으며, 가다랭이 내장 자숙액에 사용된 당질원인 당밀 dextrose의 적정 첨가농도는 가다랭이 내장 중량 당 각각 $10\%$와 $7\%$ 정도인 것으로 나타났다. 저장기간에 따라 산첨가 silage의 pH는 초기 4.0에서 저장 42일째 pH 4.5로 다소 증가하였으며, 유산균 발효 silage는 초기 pH 5.9에서 점차 감소하여 pH 약 4.0까지 저하되었다. silage의 초기 VBN 함량은 약 $62\~65\;mg/100g$에서 저장기간에 따라 점차 증가하여 저장 42일후 산첨가 silage는 112.6\;mg/100g이었고, L. bulgarius 및 L. plantarum 발효 silage는 각각 139.9 mg/100g와 155.0 mg/100g 이었다. L. plantarum 발효 silage의 저장중 경시별 아미노질소 함량은 저장 4일째 1391.3 mg/100g으로서 약 $81\%$의 가수분해율을 나타내었다. 또한 L. plantarum을 이용하여 제조한 발효 silage의 초기 생균수는 $2.7\times10^8/g$에서 저장 35일째는 $2.3\times10^7/g$으로 나타났다. In order to utilize fish by-products from the skipjack tuna (Katsuwonus pelamis) canning manufactures Lactobacillus buigaricus KCTC 3188 and L. piantarum KCTC 1048 were used as a starter culture for the preparation of fermented fish silage with skipjark tuna viscera. The optimum temperature and pH on barterial growth and lactic acid production of L. bulgaricus and L. plantarum in MRS broth were $35^{\circ}C$ and around pH 6.0, respectively. And the optimum concentrations of the carbohydrate sources added to the broths were $7\%$ for dextrose and $10\%$ for molasses on the basis of total weights of skipjack tuna viscera. The pH of acid treated skipjack tuna viscera silage (ASS) slightly increased from 4.0 to 4.5, while that of fermented skipjack tuna viscera silages by the use of lactic acid bacterias (FSS) was significantly declined from 5.9 to about 40 after 42 days of storage at $35^{\circ}C$. Though the content of volatile basie nitrogen (VBN) in ASS was lower than those of FSS after 42 days of storage at $35^{\circ}C$, VBN content in silages slightly increased from an initial value of $62\~65{\cdot}mg/100g$ to final value of $113\~155\;mg/100g$ over 42 days. The fermented silage by L. piantarum reached a maximum concentration of amino nitrogen and showed $81\%$ of hydrolysis degree after 4 days of storage at $35^{\circ}C$.

과메기 통조림의 제조 및 특성(Ⅰ)

윤호동(Ho-Dong YOON),심길보(Kil-Bo SHIM),노윤이(Yu-Ni NOH),공청식(Cheung-Sik KONG),남동배(Dong-Bae NAM),박태호(Tae-Ho PARK),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2011 水産海洋敎育硏究 Vol.23 No.4

This study was investigated to obtain basic data which can be applied to processing of canned seasoned kwamaegi. Commercial Kwamaegi was cut into 2x3 cm lengths, filled 90 g into can (301-3) and added with 60 g water before precooking for 10 min. at 100℃. The precooked Kwamaegi was packed into the can, and added with 60 g seasoning sauces, which was prepared by mixing soy sauce 23%, monosodium glutamate (MSG) 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 17%, sake 5%, water 48%. The cans were sealed using a vacuum seamer and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at 121℃. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned seasoned Kwamaegi produced with various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is most economical.

수산물 가공부산물의 이용에 관한 연구 II-가공방법에 따른 가다랭이 내장 silage의 저장 중 성분변화

윤호동,이두석,서상복,YOON Ho-Dong,LEE Doo-Seog,SUH Sang-Bok 한국수산과학회 1997 한국수산과학회지 Vol.30 No.1

가다랭이 통조림 제조시 부산물로 대량 생산되는 내장을 유효하게 이용할 목적으로 유산균을 이용한 방법과 산첨가 방법에 따라 silage를 제조하고, 저장기간 중 성분변화를 검토한 결과, 산첨가 silage는 수분, 조지방, 조단백질 및 무기질의 함량이 유산균 발효 silage보다 높은 반면에, 탄수화물 및 다가불포화지방산 함량은 낮았다. 특히 저장기간의 경과에 따라 유산균 발효 silage의 n-3 지방산 함량의 증가가 두드러졌다. 산첨가 및 유산균 발효 silage의 주요 아미노산은 Glu, Asp, Leu, Gly 및 Ala 이었다. 산첨가 silage는 필수아미노산인 트립토판의 함량이 원료 내장에 비하여 $30\%$ 감소하였으나, 유산균 발효 silage는 $5\%$ 감소하였다. 또한 저장 기간의 경과에 따라 유산균 발효 silage의 비타민 $B_1$ 및 $B_2$ 의 함량은 증가하였으나, 산첨가 silage는 $B_1$ 함량만 미미하게 증가하였고, $B_2$는 감소하는 경향을 나타내었다. 산첨가 silage는 회갈색을 띄고 비린내 및 젓갈냄새가 났으나, 유산균 발효 silage는 다갈색을 띄고 생성된 유기산에 의하여 산미를 나타내었다. For an effective use of fish by-products from the skipjack tuna (Katsuwonus pelamis) canning manufactures, the changes of chemical properties of skipjark tuna viscera silage by the processing method during storage were investigated. The acid treated skipjack tuna viscera silage (ASS) were higher in the contents of moisture, lipid, protein and mineral but lower in the contents of carbohydrate and polyunsaturated fatty acids than those of fermented skipjack tuna viscera silage (FSS) by L. bulgaricus, KCTC 3188 and L. plantarum, KCTC 1048. Especially, the contents of total n-3 fatty acids in FSS increased remarkably during storage. The dominant amino acids in ASS and FSS were glutamic acid (Glu), aspartic acid (Asp), leucine (Leu), glycine (Gly) and alanine (Ala). And the contents of tryptophan (Trp) decreased by $30\%$ in ASS and $5\%$ in FSS in comparision with that of raw skipjack tuna viscera after 42 days of storage. The concentration of vitamin $B_1\;and\;B_2$ in FSS increased gradually during storage but the concentration of vitamin $B_2$ in ASS decreased. In the organoleptic evaluation, ASS gave a grayish brown color and a fishy odor. On the other hand, FSS had reddish brown color and sour taste by the production of lactic arid during storage.

Graphite Nanosheets/PVDF 복합체의 열전 성질

윤호동(Ho Dong Yoon),남승웅(Seung Woong Nam),응우옌두(Nguyen D K Tu),김대흠(Dae Heum Kim),김희숙(Hee Suk Kim) 한국고분자학회 2013 폴리머 Vol.37 No.5

유연 열전소자를 제조하기 위한 열전재료로서, graphite nanosheet(GNS)와 poly(vinylidene fluoride) (PVDF)를 복합화하여 GNS/PVDF 복합체를 제조하였다. GNS의 함량에 따른 전기전도도, 열전도도, 지벡상수를 측정하여열전성능을 확인하였다. GNS의 함량이 10에서 70 wt%로 증가하면서 전기전도도는 389에서 1512 S/m로 향상되는결과를 보였다. 복합체의 전기전도도가 크게 증가하는 반면에 지벡 상수는 26.7에서 31.2 μV/K로 큰 변화를 보이지않았으며, 열전도도 역시 0.24 W/m·K를 유지하면서 변화를 보이지 않았다. 고분자와의 복합화를 통하여 GNS 자체의 높은 열전도도를 낮춤으로써 향상된 열전성능을 갖는 열전재료를 제조할 수 있었다. GNS/PVDF composites were prepared using graphite nanosheets (GNS) and poly(vinylidene fluoride) (PVDF)for flexible thermoelectric application. We measured the electrical conductivity, thermal conductivity and Seebeck coefficient of GNS/PVDF composites with different contents of GNS and then evaluated the thermoelectric properties of GNS/PVDF composites. The electrical conductivity of GNS/PVDF composites increased from 389 to 1512 S/m with increasing the content of GNS from 10 to 70 wt%. While the electrical conductivity dramatically increased, Seebeck coefficient and thermal conductivity did not show any big difference as the content of GNS increases. In this study, we demonstrated that GNS/PVDF composites improved the thermoelectric properties by decreasing the thermal conductivity due to the phonon scattering at the interfaces between polymer and GNS nanoplatelets.

Processing and Quality Characteristics of New Canned Fish Products Contained Omega-3 Fatty Acids

Ho-Dong YOON(윤호동),L. V. Shulgina,S. P. Kasyanov,R. M. Sultanov,Yu. P. Shulgin,Jin-Gi MIN(민진기),Du-Hyun PARK(박두현),Jeong-Gyun KIM(김정균) 한국수산해양교육학회 2019 水産海洋敎育硏究 Vol.31 No.2

In this study, the composition of proximate and fatty acid composition of six kinds of fish (capelin, herring, saury, mackerel, cod and Alaska pollack) were investigated. And the proximate composition, fatty acid composition and sensory evaluation of canned paste products manufactured using these fish species were investigated. The proximate compositions of the six kinds of fish were moisture 60.1-81.9%, crude lipid 0.7-20.6%, crude protein 13.9-17.9%, ash 1.2-1.5% for muscle tissue, and moisture 27.8-32.4%, crude lipid 58.4-63.4%, crude protein 6.9-7.3% and ash 0.9-1.0% for liver. The fatty acid compositions of six kinds of fish were shown 23.60-27.17% of saturated, 43.87-49.54% of monounsaturated and 21.58-31.09% of polyunsaturated fatty acids in muscle tissue and 16.30-20.63%, 53.21-56.22% and 21.92-29.25% for liver, respectively. The proximate compositions of canned fish paste were moisture 59.9-64.9%, crude lipid 17.8-22.1%, crude protein 10.2-13.4%, ash 1.3-1.5%, carbohydrate 4.6-4.7% in canned fish paste prepared with muscle tissue and moisture 63.8-65.7%, crude lipid 20.4-22.2%, crude protein 8.2-8.3%, ash 1.1-1.2%, carbohydrate 4.5-4.6% in canned fish paste prepared with muscle and liver, together. Fatty acid compositions of canned fish paste prepared from six kinds of fish were saturated fatty acid 20.30-27.35%, monounsaturated fatty acid 45.37-48.41% and polyunsaturated fatty acid 24.24-34.33%, and 18.58-22.42%, 54.68-55.31% and 22.27-26.74% in canned fish paste products using muscle and tissue, respectively. From the results of sensory evaluation of canned fish paste manufactured by six kinds of fish, there were excellent sensory evaluations in all canned products and little differences in sensory characteristics between samples.

성별에 따른 넙치 근원섬유단백질의 생화학적 특성

김태진,윤호동,이상민,김경길,KIM Tae-Jin,YOON Ho-Dong,LEE Sang-Min,KIM Kyung-Gyl 한국수산과학회 1997 한국수산과학회지 Vol.30 No.3

6개월, 12개월 및 20개월간 사육한 넙치를 즉살하여 암수를 구분한 후 등육을 취하여 각각의 사육기간 별로 근원섬유의 ATPase 활성, 열안정성 및 각 단백질의 subunit조성을 실험, 검토하였다. 6개월 사육한 수컷의 근원 섬유의 ATPase 활성은 암컷에 비하여 높았으며, 특히 $Mg^{2+}\;(+Ca^{2+})$-와 $Ca^{2+}-ATPase$ 활성에서 현저한 차이를 나타내었다. 12개월간 사육한 넙치에 있어서도 6개월간 사육한 것과 비슷한 경향을 보였으며, 20개월간 사육한 넙치 역시 유사한 경향을 나타내어 주었다. 또한 사육기간에 따라서 근원섬유의 ATPase 활성이 차이를 나타내었는데, 특히 $Mg^{2+}\;(+Ca^{2+})-ATPase$ 활성이 성장이 활발한 6개월째 사육한 넙치에서 가장 높았으며, 그 다음으로 12개월과 20개월간 사육한 순으로 나타나 성장 속도와 근원섬유의 ATPase 활성간에 높은 상관관계가 있음을 암시하였다. 근원섬유의 열안정성에 있어서도 수컷이 암컷에 비하여 현저히 떨어지는 경향을 보였다. Myotibrillar ATPase activity, thermostability and composition of muscle protein were investigated to elucidate biochemical properties regard with rearing period and sex of olive flounder. Myofibrillar ATPase activity of male olive flounder reared for 6, 12 and 20 months was stronger than that of female one. $Mg^{2+}\;(+Ca^{2+})-ATPase$ activity of both female and male fish decreased with the elapse of rearing period, and the activity of male was higher than that of female far beyond the rearing periods. The high correlationship between the weight gain and myofibrillar ATPase activity was observed. The thor mostability of male myofibrillar protein was higher than that of female. Subunit composition of the myofibrillar and sarcoplasmic protein did not show difference between the both sex of the fish.

넙치 근육 및 근소포체 미세구조의 변화에 미치는 전기자극의 영향

김태진,김영진,윤호동,조영제,최영준,이근우,김건배,김동수,KIM Tae-Jin,KIM Young-Jin,YOON Ho-Dong,CHO Young-Je,CHOI Young-Jun,LEE Keun-Woo,KIM Geon-Bae,KIM Dong-Su 한국수산과학회 1998 한국수산과학회지 Vol.31 No.4

근육의 미세구조는 즉살의 경우, 근섬유의 A대, I대 및 M-line이 뚜렷하게 관찰되었으나, 전기 자극한 것은 근섬유의 가는 섬유가 굵은 섬유 사이로 미끌어져 들어가 I대가 불분명하였으며. 자극 시간이 길어질수록 Z-line의 연속성은 현저하게 소실되었다. 근소포체의 미세구조는 즉 살의 경우, Z-line을 사이에 두고 원래의 상태를 유지하고 있었으나. 전기 자극한 것은 자극 시간이 길어질수록 근소포체가 뭉쳐지거나 파괴된 형태를 보이고 있었으며, 저장 10시간째 더욱 현저하게 나타났다. 근소포체의 $Ca^{2+}$-translocation을 살펴본 결과. 즉살 직후에는 근소포체 내부에 $Ca^{2+}$이 관찰되었으나. 전기자극을 가한 것은 근섬유에 분포되는 경향을 보였으며 이러한 현상은 전기자극 시간이 길어질수록 현저한 경향을 나타내었다 저장 10시간 후에는 즉살에서도 근섬유에 $Ca^{2+}$이 관찰되었다. Electron micrographs of muscle of plaice killed instantly by spiking at the head clearly showed the A-band, I-band, Z-line and M-line in muscle strips, whereas these bands could not be distinguished from each other in electrically stimulated plaice muscle strips. As the electrical stimulation time increased, the continuity of Z-line disrupted rapidly. Electron microscopic observation showed that sarcoplasmic reticulum (SR) in unstimulated plaice had natural triad structures between Z-line. However these structures were disrupted in the electrically stimulated sample. These structures were clearly observed after storage for 10 hrs at $5^{\circ}C$ from all the samples. In association with the $Ca^{2+}$ translocation, $Ca^{2+}$-pyroantimonate deposits were observed at the inner part of SR immediately after spiked the plaice, However, $Ca^{2+}$-pyroantimonate deposits in electrically stimulated plaices were observed in the muscle strips and this phenomenon was clearly observed when electrical stimulation was prolonged.

넙치, 범가자미 및 잡종 (넙치 male $\times$ 범가자미 female) 근육의 식품화학적 특성 비교

김태진,민진기,윤호동,이두석,박정흠,손광태,김경길,KIM Tae-Jin,MIN Jin-Gi,YOON Ho-Dong,LEE Doo-Seog,PARK Jeong-Heum,SON Kwang-Tae,KIM Kyung-Kil 한국수산과학회 1999 한국수산과학회지 Vol.32 No.1

새로운 양식대상종의 개발 및 고급횟감으로서 이용하기 위하여 범가자미 수컷 (m)과 넙치 암컷 (f)을 교배시켜 생산된 잡종의 식품학적 특성을 범가자미, 넙치 그리고 등육과 배육으로 나누어 비교 검토하였다. 잡종과 범가자미는 넙치에 비하여 수분함량은 높고 조단백질 함량은 낮았다. 무기질은 칼륨, 칼슘, 마그네슘, 철, 아연, 망간의 순으로 낮았으며 잡종의 칼륨함량이 넙치나 범가자미에 비하여 높았다. 잡종의 등육이 배육에 비하여 칼슘, 철, 망간의 함량이 적고 마그네슘의 함량이 높았다. 잡종의 필수지방산의 함량비는 약 $10\%$로 넙치나 범가자미에 비하여 높았으며 포화지방산, 불포화지방산, DHA는 범가자미와 넙치의 중간수준을 보였다. 등육과 배육의 지방산 조성은 거의 비슷하였다. ATP 관련화합물의 함량에 있어서도 잡종은 넙치와 범가자미의 중간 수준을 보였으며 등육과 배육은 거의 비슷하였다. 구성아미노산의 함량은 넙치가 가장 높고 범가자미는 낮으며 잡종은 중간정도를 나타내었다. 주요 구성아미노산은 aspartic acid, glutamic acid, leucine, Iysine으로 어종에 따른 차이를 나타내지 않았으며, 등육이 배육에 비하여 아미노산의 총량 및 필수아미노산의 함량이 다소 높았다. 유리아미노산의 함량 및 조성은 잡종과 범가자미가 비슷하였으며 taurine의 함량이 가장 높았다. 등육이 배육에 비하여 유리아미노산의 함량이 높았다. 잡종과 범가자미 근육의 백색도가 넙치에 비하여 강하였고 등육이 배육에 비하여 강한 경향을 보였다. 근육의 파괴강도에 있어서는 잡종이 범가자미에 거의 육박하였으며, 등육이 배육에 비하여 강하였다. The proximate composition, mineral content, fatty acid composition, ATP related compounds, amino acid composition, color and texture were investigated with dorsal and ventral muscle from olive flounder, spotted flounder and hybrid (olive flounder m $\times$spotted flounder f). Spotted flounder and hybrid were higher in moisture content, and lower in crude protein content than those of olive flounder, Potassium content in hybrid was higher than that in olive flounder and spotted flounder. Hybrid was lower in calcium, iron, manganese content, and higher in magnesium content than olive flounder and spotted flounder. The contents of saturated fatty acid, unsaturated fatty acid and docosahexaenoic acid (DHA) in hybrid were intermediate level of spotted flounder and olive flounder. Fatty acid composition of dorsal muscle was slightly similar to ventral muscle. Adenosine triphosphate (ATP) and its related compounds contents and amino acid content in hybrid were intermediate level of spotted flounder and olive flounder, and these compounds of dorsal muscle were slightly similar to those of counterpart. The major amino acids such as aspartic acid, glutamic acid, leucine and Iysine were very similar to all the samples. Total amino acid and essential amino acid contents in dorsal muscle were slightly higher than those in ventral muscle. Free amino acid content and composition in hybrid were similar to spotted flounder, and free amino acid content in dorsal muscle was higher than in ventral muscle, The lightness of hybrid and spotted flounder was stronger than that of olive flounder, and was stronger in dorsal muscle. The breaking strength of hybrid was slightly lower than that of spotted flounder, and was stronger in dorsal muscle.

Extrusion collet을 이용한 농수산복합 snack의 제조 및 저장 중 품질특성

이상호(Sang-Ho LEE),권령원(Ryeong-Won KWON),정희범(Hee-Bum JUNG),성태종(Tae-Jong SEONG),제해수(Hae-Soo JE),윤호동(Ho-Dong YOON),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2020 水産海洋敎育硏究 Vol.32 No.3

This study was investigated the quality characteristics of collet snacks prepared by agricultural and fishery complex, after packing with nitrogen gas in a nylon wrapping paper, during the storage of 0, 30, 60 and 90 days. Collet snack was processed into edible oil coating snack and composite coating snack and carried out the physico-chemical properties during the storage of 0(control date) to 90 days. In the changes of color values, L value was high in edible oil coating snacks resulted from 61.22 to 56.11 and 57.40 to 58.25. a value (redness) and b value (yellowness) were changed from 6.16 to 5.72 and 9.30 to 8.59, and 19.23 to 17.69 and 21.66 to 22.23, respectively. ⊿E value (color difference) was higher in composite coating snack and changed from 40.71 to 40.72 and 45.72 to 45.04 during storage. L, a and b values were irregularly decreased, while ⊿E value tended to be increased during storage (P <0.05). pH were changed 6.95 to 6.64 and 6.86 to 6.67, and TBA values slightly 0.06 to 0.19 and 0.07 to 0.12, respectively. Amino-N did not showed significant changes as from 725 to 765 mg/100 g and 795 to 767 mg/100 g, respectively. The comparative values of pH, TBA value and Amino-N were not significantly different and showed stability during storage. Texture tended to be decreased from 220 g/㎠ to 160 g/㎠ and from 250 g/cm² to 150 g/㎠, respectively, but not enough to feel the difference in crispy texture.

조미 홍합 통조림의 제조 및 특성

박태호(Tae-Ho PARK),노윤이(Yu-Ni NOE),이인석(In-Seok LEE),권순재(Soon-Jae KWON),윤호동(Ho-Dong YOON),공청식(Cheung-Sik KONG),남동배(Dong-Bae NAM),오광수(Kwang-Soo OH),김정균(Jeong-Gyun KIM) 한국수산해양교육학회 2012 水産海洋敎育硏究 Vol.24 No.6

This study was investigated to obtain basic data which can be applied to processing of canned seasoned sea mussel. Shell was washed and steamed for 10 min before shucking. Sea mussel meat was seasoned with mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min The seasoned sea mussel 60 g was vacuum packed in RR-90 can and fill with seasoning sauce 30 mL and grape seed oil 30 mL respectively, and then there was sterilized for various Fo values(Fo 8~12 min) in a steam system retort at 121℃. pH, VBN, amino-N, total amino acid, free amino acid, color value, texture profile, TBA value, mineral content, sensory evaluation and viable cells count of the canned seasoned sea mussels sterilized with various conditions(Fo 8~12 min) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilized conditions and sensual characteristics. The results showed that the product of filled with grape seed oil sterilized at Fo 8 min was the most desirable.