한국 전통수산발효식품의 연구 및 개발

최선남(Sun-Nam CHOE),김종배(Jong-Bae KIM),윤상식(Sang-Sik YUN) 한국수산해양교육학회 2006 水産海洋敎育硏究 Vol.18 No.3

In this study, chemical compositions of Helice tridens tientsinensis(Htt, sea crab) and changes of chemical compositions in fermented sea crab tested according to different storage days(10, 16, 20, 25, 29, 55, 61, 67). The average amount of chemical compositions in raw Htt, it contains 77.12% of moisture, 1.96% of ash, 18.93% of crude protein, 0.26% of crude lipid. During storage time the amount of moisture and crude protein decreased, but crude lipid and ash increased. The amount of volatile basic nitrogen in Htt showed 6.56 ㎎/100g. The fermented sea crab in brine stored at the temperature of 5℃ showed 23.72 ㎎/100g of freshness even after 55 days. It showed first stage of decomposition(31.69 ㎎/100g) after 61 days. it is most efficient to store fermented sea crab at a low temperature. The amount of free amino acid composition in fresh Htt, was measured as follow ;arginine(1140.88 ㎎/100g), alanine(311.26 ㎎/100g), prorine(214.63 ㎎/100g), serine(113.56 ㎎/100g), taurine(90.80 ㎎/100g). The amount of amino acid in fermented sea crab increased as the storage days increased. Fatty acid contents in fresh Htt showed the largest amount of erucic acid (27.39 area%) and pentadecenoic acid (19.44 area%), oleic acid (17.68 area%), palmitic acid (11.00 area%), stearic acid (6.89 area%), and elaidic acid (6.15 area%) in order. In fermented sea crab, a small change was noticed in quantity, but the obvious increased composions were palmitoleic and heneicosanoic acid etc.

群山市內 專門學校 男學生의 도시락 營養 實態調査

최선남(Sun-Nam Choe) 한국식품영양과학회 1979 한국식품영양과학회지 Vol.8 No.1

1. 도시락에 含有된 營養素의 含有量은 calcium과 鐵分을 除外하고는 모두 勸장量에 比해 不足된 狀態였다.<br/> 2. vitamin A는 勸奬量에 거의 접근된 狀態였다.<br/> 3. calorie, protein, niacin은 半 以上이 主食에서 供給되고 그외의 營養素는 副食에서 主로 供給되고 있다.<br/> 4. 副食의 種類는 적고, 대개가 貯藏食品, 加工食品 等이며 짠 음식들이다. 調理上의 배려는 거의 없다.<br/> 5. 自炊를 하는 學生은 물론, 직접 도시락의 營養에 關心을 가지는 學生이 매우 적은 것으로 보아 지금까지의 男學生을 위한 營養敎育은 缺陷이 있다고 생각되며 이에 대한 적절한 영양교육이 실시되었으면 하는 생각이다.<br/> 끝으로 本 硏究를 指導해 주신 圓光大學校 文範洙 博士님께 감사드린다. To evaluate the results of nutritional education in junior college, the content of lunch box of junior college students were surveyed. Among 749 students in Gunsan Fisheries Junior College, 325 men who had carried a lunch box were selected as subject. All the nutrients except vitamin D given in Recommended Daily Dietary Allowances for Korean people, and foods in lunch box were also considered as a food groups. To see how many students had interests about their own nutrition, people who packed lunch box were also checked.<br/> The results obtained from this survey were:<br/> 1. All the nutrients except calcium and iron of lunch box were low when compared with Recommended Daily Dietary Allowances of Korean people.<br/> 2. Vitamin A was approximately similar to the Recommended Daily Dietary Allowances for Korean people.<br/> 3. Over 50% of calorie, protein and niacin were provided by main food, although other nutrients were principally from supplemental foods.<br/> 4. Supplemental foods were few in kinds and chiefly salty foods such as preserved and processed foods in the lunch box.<br/> 5. There may be a fault in nutritional education in junior college because there were few students who had an interest in their own nutrition.

韓國 傳統 水産醱酵食品의 文獻的 考察Ⅳ.內臟 젓갈 및 알젓

최선남(Sun-Nam Choe) 군산대학교 수산과학연구소 2004 군산대학교 수산과학연구소 연구논문집 Vol.4 No.-

This paper is a part of the study on Korean traditional salt-fermented Aquatic products in old literature. The kinds and different names are based upon the materials used for salt-fermentation of fish viscera and roe studied by analysising the 68 books of the old literature, which were written from 1236 to 1945 The results of this study can be summarized as follows; 1. Salt-fermented fish viscera and gill made of 8 different kind of fish such as mackerel. yellow croaker and sea cucumber and so on, was called 10 different names. 2. Salted fish roe was able to be made of 17 different kind of fish written as following, mackerel, pacific cod, salmon, Korean sword. common mullet. croaker, slender shad, Brown sale, Bastard halibut, yellow tail shad, Alaska pollack, trout, yellow croaker, sweet fish. shrimp and crab. It was also called 32 different names. 3. Salted shrimp roe's shown from Domundajack and Bastard halibut, yellow croaker roe were written in Chosunmoossang New Cooking method. 4. The cost of salted fish roe was dealt as a fund of National finances in Mankiyoram. 5. A lot of salt-fermented fish, for example mackerel viscera, skin and roe were written in Shoemirok. 6. Alaska pollack roe soused and raw were called the same as Myoungran in Syichunseo and Sunman Animal Book.

韓國 傳統 水産醱酵食品의 文獻的 考察 - IV. 內臟 젓갈 및 알젓

최선남(Sun-Nam Choe) 군산대학교 수산과학연구소 1998 水産科學硏究 Vol.- No.14

This paper is a part of the study on Korean traditional salt-fermented Aquatic products in old literature. The kinds and different names arc based upon the materials used for salt-fermentation of fish viscera and roe studied by analysising the 68 books of the old literature, which were written from 1236 to 1945. The results of this study can be summarized as follows; 1. Salt-fermented fish viscera and gill made of 8 different kind of fish such as mackerel, yellow croaker and sea cucumber and so on, was called 10 different names. 2. Salted fish roe was able to be made of 17 different kind of fish written as following, mackerel, pacific cod, salmon, Korean sword, common mullet, croaker, slender shad, Brown sale, Bastard halibut, yellow tail shad, Alaska pollack, trout, yellow croaker, sweet fish, shrimp and crab. It was also called 32 different names. 3. Salted shrimp roe's shown from Domundajack and Bastard halibut, yellow croaker roe were written in Chosunmoossang New Cooking Method. 4. The cost of salted fish roe was dealt as a fund of National finances in Mankiyoram. 5. A lot of salt-fermented fish, for example mackerel viscera, skin and roe were written in Shoemirok. 6. Alaska pollack roe soused and raw were called the same as Myoungran in Syichunseo and Sunman Animal Book.

韓國 傳統 水産醱酵食品의 文獻的 考察 (II) - 貝類 및 頭足類 젓갈 -

최선남(Sun-Nam Choe) 군산대학교 수산과학연구소 1995 水産科學硏究 Vol.- No.11

This paper is a part of the study on Korean traditional salt-fermented Aquatic products in old literature. The kinds and different names arc based upon the materials used for salt-fermentation of shellfish & ceparopoda studied by analysising the 68 books of old literature, which were written from 1236 to 1945 The results of this study can be summarized as follows; 1. Salt-fermented shellfish & ceparopoda arc called 45 and 9 different names, respectively. 2. Shellfish arc divided into 7 species; Oyster, Orient dam, Baby neck dam, Razor clam, Topshell, Abalone and Sea mussel. 3. The names of Ceparopoda are divided into 5 species Sea-arrows, Squid, Octopus(big), Octopus (common) and Wet foot octopus. 4. The 12 oyster pickles preserved for long time, are little by little the amount of salt was reduced and red pepper was introduced. when the red pepper is put in, it changes the type of the oyster to salted oyster with red pepper. 5. Pickled abalones called Tarysangbalgi Was made entirely almost for the Royal family more than the public. 6. Pickled oyster sauce called Zeungbosanrymkyungjae was used for seasoning.

남해안 해조류의 지방산 조성

최선남(Sun-Nam Choe),최강주(Kang-Ju Choi) 군산대학교 수산과학연구소 2004 군산대학교 수산과학연구소 연구논문집 Vol.5 No.-

Lipid contents and fatty acid compositions of 16 kind sea algaes in the southern sea coast of Korea were analyzed to evaluate nutrient significance of total polyene, n-3 polyene and n-6 polyene fatty acids. Total lipid contents were 0.58 ~ 3.00% in 9 kinds of brown algaes, 0.47~2.16% in 5 kinds of red algaes and 0.55~2.99% in 2 kinds of green algeas. N-3 polyene and n-6 polyenes of the fatty acid compositions were 1.46-25.67% and 0-48.51% in the brown algaes, 1.17~21.91% and 0.28~29.35% in the red algaes, and 3.67%~10.61% and 4.10~8.66% in the green algaes, respectively. The fatty acid contents and compositions of n-3 polyenes and n-6 polyenes, monoenes and saturates were vary different in the algae groups and sepecies.

韓國 傳統 水産醱酵食品의 文獻的 考察(Ⅱ)-貝類 및 頭足類 젓갈-

최선남(Sun-Nam Choe) 군산대학교 수산과학연구소 2004 군산대학교 수산과학연구소 연구논문집 Vol.3 No.-

This paper is a part of the study on Korean traditional salt-fermented Aquatic products in old literature. The kinds and different names are based upon the materials used for salt-fermentation of shellfish & ceparopoda studied by analysising the 68 books of old literature, which were written from 1236 to 1945. The results of this study can be summarized as fo!lows; 1 Salt-fermented shellfish & ceparopoda are caJled 45 and 9 different names, respectively. 2. Shellfish are divided into 7 species: Topshell, Abalone and Sea mussel. Oyster, Orient clam, Baby neck clam. Hazor clam, 3. The names of Ceparopoda arc divided into 5 species: Sca-arrovvs, Squid, Octopus(big). Octopus (common) and Wet foot octopus. 4. The 12 oyster pickles preserved for long time. are little by little the amount of sail was reduced and red pepper was introduced when the red pepper is put in, it changes the type of the oyster to salted oyster with red pepper. than the public. 5. Pickled abalones called Tarysangbalgi was made entirely almost for the Royal bmih' more 6. Pickled oyster sauce called Zeungbosanrymkyungjae was used for scasoning

全北地方 國民學校 學生의 도시락 營養實態調査

최선남(Sun Nam Choe) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.2

(1) 男女兒 모두 全營養素에 있어서 攝取量이 勸奬量 보다 不足했으며 特히 calcium과 vitamin B₂가 第一 낮았다.<br/> (2) 蛋白質總攝取量中 動物性蛋白質의 比率은 全體的으로 33.38%였다.<br/> (3) 熱量攝取量의 構成比는 糖質ㆍ脂肪ㆍ蛋白質에 있어서 男兒는 79 : 11 : 10이었고 女兒는 77 : 12 : 10이었다.<br/> (4) 도시락의 主食은 男兒에 있어서 熱量, total-protein, iron, vitamin B₁, vitamin B₂, niacin等이 도시락 全量에 比해 8392%, 65.93%, 37.81%, 31.72%, 56.00%, 36.84%, 53.13%였고, 女兒에 있어서는 81.19%, 51.91%, 21.73%, 36.65%, 38.96%, 36.84%, 51.00%를 나타냈다.<br/> (5) 體位發達에 있어서는 男女兒 모두 Rohrer index가 標準에 未達했으며, Kaup index, Vervaeck index의 未達이 營養과 體位發達에 相互關係가 있음을 나타냈다. The primary purpose of this research paper is to study the nutrition intake status of primary school, children and their physique index. Three hundred and ten children of 4th grade, 10 years old, 4 school class in Junbuk province had been selected.<br/> Calorie and nutrients were found to be below the recommended level, especially in calcium an vitamin B₂.<br/> Animal-protein intake averaged about 33% of total protein intake. Total calorie intake were composed of 84% from carbohydrate, 5% from fat and 11% from protein in the case of boys. The girls were 83%, 6%, 11%, respectively.<br/> The staple of lunch-boxes for boys supplied 84% of RDA in calorie, 66%, in total-protein 38%, calcium. 32%, Iron. 56%, vitamin B₁, 37%, vitamin B₂ and 63%. in niacin for girls were 82%, 52%, 28%, 37%, 39%, 37%, 51% respectively.

동면중 짱뚱어 근육유(筋肉油)의 지방질과 중성 및 인지질 조성의 변화

김명곤,백승화,최선남,김종배,박일웅,Kim, Myung-Kon,Baek, Seung-Hwa,Choe, Sun-Nam,Kim, Jong-Bae,Park, Il-Woong 한국응용생명화학회 1998 Applied Biological Chemistry (Appl Biol Chem) Vol.41 No.7

동면시 짱뚱어의 에너지 대사에 관한 정보를 얻고자 근육 중 지방질과 지방산조성을 성숙기(8월), 동면직전(11월), 동면직후(4월)로 나누어 분석 검토하였다. 조지방과 중성지질 조성은 각각 8월 1.2, 68.3%에서 11월 0.7, 53.8%, 4월 0.4, 42.6%로 점차 줄었고, 인지질과 당지질은 8월 29.5, 2.2%에서 4월 52.1%, 5.3%로 각각 증가 하였다. 중성지질 중 TG함량은 8월 53.8%에서 11월 33.6, 4월 23.1%로 점차 줄었으나, FFA와 sterol류는 반대로 8월 13.5, 14.2%에서 4월 22.3, 24.5%로 각각 증가하였다. 인지질에서는 PC함량이 8월 61.2%였으나 4월 50.6%로 줄었고 PS와 PE는 이와 대체로 반대 경향이었다. 중성지질에서는 16 : 0, 16 : 1, 18 : 0, 18 : 1, 20 : 5$({\omega}3)$이 많았고 특히 $20:5({\omega}3)$가 많은 점이 특징적이었으며 월동전 후는 포화산과 monoene산 조성이 줄고 대신 polyene산 조성이 높아지는 경향이었다. 11월은 주로 16 : 0, 16 : 1, 18:1 등 일부가 줄었으나 4월은 16 : 0, 20 : 1, 22 : 1를 제외한 14 : 0, 14 : 1, 16 : 1, 18 : 0, 18:1 등 대부분의 포화 및 monoene산과 18 : 2, 18 : 3$({\omega}3)$이 균일하게 줄어 동면시 이들이 에너지원이 되고 특히 전기간에 걸쳐서는 16 : 1과 18 : 1의 이용이 용이했을 것으로 판단되었다. 인지질에서는 16 : 0, 18 : 0, 20 : 5$({\omega}3)$, 22 : 5$({\omega}3)$, 22 : 6$({\omega}3)$이 많았고 monoene산 조성비는 거의 일정하였으나 월동전 후는 16 : 0, 18 : 0을 주로 한 포화산과 18 : 2, 18 : 3$({\omega}3)$이 줄었고 대신 20 : 4$({\omega}6)$, 20 : 5$({\omega}3)$, 22.5$({\omega}3)$, 22 : 6$({\omega}3)$ 등고도 polyene산 조성이 높아져 불포화도가 증가하였으며, 특히 20 : 4$({\omega}6)$와 20 : 5$({\omega}3)$의 상승폭이 컸다. In order to gain fundamental information on the utilization of lipids as energy source in mud-skipper, muscle lipids and their fatty acid composition were investigated with respect to life cycle-maturation (Aug), before-hibernation (Nov), and after-hibernation (Apr). Crude and neutral lipid were found to decrease from 1.2, 68.3% (Aug) via 0.7, 53.8% (Nov) to 0.4, 42.6% (Apr), respectively, whilst phospholipids and glycolipids increased from 29.5 and 2.2% (Aug) to 52.1 and 5.3% (Apr), respectively. In neutral lipids, TG contents gradually decreased from 53.8% (Aug) via 33.6% (Nov) to 23.1% (Apr), while FFA and sterol contents increased from 13.5 and 14.2% (Aug) to 22.3 and 24.5% (Apr), respectively. In phospholipids, PC content decreased from 61.2% (Aug) to 50.6% (Apr), while changes in PS and PE contents, as a whole, showed the opposite trends. In neutral lipids, the levels of some fatty acids such as 16:0, 16:1, 18:0, 18:1 and 20:5 $({\omega}3)$ were analyzed to be high, with the 20 : 5 being predominant, and the levels of saturated and monoene-acids gradually decreased, while polyene-acids increased in before and after hibernation. In before hibernation, 16:0, 16:1, 18:1 mainly decreased but 18:2, 18:3 $({\omega}3)$ and most of saturated and monoene acids such as 14:0, 14:1, 16:1, 18:0, 18:1 slightly decreased in after hibernation. From these findings, it was suggested that those fatty acids decreased during hibernation were used as a energy source, particularly 16:1 and 18:1 being most preferentially used. In phospholipids, the levels of 16:0, 18:0, 20:5 $({\omega}3)$, 22:5 $({\omega}3)$ and 22:6 $({\omega}3)$ were found to be high. Throughout the life cycle, the levels of monoene-acids in phospholipids stayed constant, whilst those of 18:2, 18:3 $({\omega}3)$ and saturated acids such as 16:0, 18:0 were found to be decreased gradually in before and after hibernation, whereas those for the high degree of polyene-acids such as 20:4 $({\omega}6)$, 20:5 $({\omega}3)$, 22:5 $({\omega}3)$, 22:6 $({\omega}3)$ increased, particularly 20:4 $({\omega}6)$, 20:5 $({\omega}3)$ being most increased.

매생이 분말을 첨가한 식빵 제조 및 그 특성에 관한 연구

홍석철(Seok-Cheel HONG),최선남(Sun-Nam CHOE) 한국수산해양교육학회 2009 水産海洋敎育硏究 Vol.21 No.1

For the utilization of seaweed ( Capsosiphon fulvecense, algae) powder as an ingredient of bread, the quality of bread made with different concentration of seaweed powder was evaluated with physical and sensory properties. The powdered algae was shown to have crude protein content at 25.38%. The major minerals were identified with calcium with 8.38 g/㎏, potassium with 9.5 g/㎏, and magnesium with 5.6 g/㎏, which comprised to 19.08% of total mineral content. Amount of essential amino acids content was estimated to be 835 ㎎/100 g. Content of essential fatty acid was found to be 27,25% of total fatty acids. For the preparation of bread added with seaweed powder, the addition ratio of seaweed was set at 3, 5 and 7% versus wheat flour with same ratio of other ingredients. L value, lightness of bread, was proportionally reduced with increse of seaweed powder. However, b value, yellowness, was increased with the addition of the seaweed powder. Adhesiveness, cohesiveness, and springiness of the bread were reduced with the addition of the seaweed powder, however, hardness of the bread was vice versa. Texture, flavor, color, and overall acceptance of the bread added seaweed powder were shown up significant differences among all tested groups (P < 0.001), that is, more seaweed powder showed less favorable texture, flavor, color, and overall acceptance. Although the bread added with seaweed powder showed a less preference compared to control group, the bread with 3% of seaweed powder was favorable to other test groups, which might have a potential for the commercialization of functional breads using seaweeds.