고온가열처리에 의한 바다방석고둥 (Omphalius pfeifferi capenteri)의 식품성분 변화

하진환,송대진,김풍호,허민수,조문래,심효도,김혜숙,김진수,Ha Jin Hwan,Song Dae Jin,Kim Poong Ho,Heu Min Soo,Cho Moon Lae,Sim Hyo Do,Kim Hey Suk,Kim Jin Soo 한국수산과학회 2002 한국수산과학회지 Vol.35 No.2

바다방석고둥을 원료로 한 신제품 개발에 관한 일련의 기초 연구로 저장성 부여를 위하여 시도하는 고온가열처리 조건 ($F_0$ 5분, $F_0$ 10분, $F_0$ 15분 및 $F_0$ 20분)에 따른 바다방석고둥의 성분변화에 대하여 살펴보았다 바다방석고등 통조림은 살균을 $F_0$ 5분 이상 처리하는 경우 저장 중 팽창관이 발생하지 않았고, 또한 생균수가 검출되지 않아 저장성이 있었다. 고온가열처리 정도가 증가할수록 바다방석고둥의 일반성분 중 수분함량은 감소하였고, 조단백질 함량은 증가하였으며, 조지방 및 조회분 함량은 거의 변화가 없었다. 또한 바다방석 통조림은 고온가열처리 정도가 증가할수록 이취에 관여하는 휘발성염기질소 함량, pH와 색조에 관여하는 갈변도는 증가하였고, 영양에 관여하는 구성아미노산, 무기질과 맛에 관여하는 유리아미노산, TMAO, total creatinine 및 수율 등은 감소하였다. 이들을 색조, 조직감 및 맛에 대하여 관능검사한 결과 자숙처리한 시료에 비하여 모든 항목에서 $F_0$ 10분까지는 차이가 없었으나, 그 이상 가열처리한 경우 품질이 저하하였다고 인지되었다. 이상의 결과로 미루어 보아 바다방석고둥을 고온가열처리하석 신제품을 개발하고자 하는 경우 $F_0$ 값이 10분 이상이면 바람직하지 않은 것으로 판단되었다. The top shell, Omphalius pfeifferi capenteri meat vacuum-packed in can (diameter$\times$height, 74.1mm$\times$50.7mm) were heated at 115$^{\circ}C$ up to $F_0$ values of 5 min, 10 min, 15 min and 20 min, and the changes in food components were studied. After 14 days storage at 37$^{\circ}C$ and 55$^{\circ}C$, no growth of microorganism and panelling were recognized from the canned meats which were sterlized at 115$^{\circ}C$ with $F_0$ value of S min and over. In the case of proximate composition of the canned meats, the moisture content decreased with the increase of $F_0$ value, while crude protein increased. The increase of volatile basic nitrogen content, pH and degree of browning and the decrease of mineral, total amino acid, free amino acid, trimethylamine oxide, total creatinine contents and yields were observed during thermal processing, In sensory evaluation on color, texture and taste in the canned meats, no significant difference was observed among a boiled sample and the canned meats heated at re value of 10 min and below. But, in the canned meats heated at $F_0$ value of over 15 min, its sensory scores decreased with the increase of $F_0$ value. From these results, the reasonable $F_0$ value for preparation of the heat-treated top shell meats was in the range of 5$\~$10 min.

어획지별 바다방석고둥의 식품성분 특성

하진환,김풍호,심효도,김진수,김인수,HA Jin-Hwan,KIM Poong-Ho,SIM Hyo-Do,KIM Jin-Soo,KIM In-Soo 한국수산과학회 2001 한국수산과학회지 Vol.34 No.4

바다방석고둥을 효율적으로 이용하기 위한 기초 연구로 바다방석고둥의 어획지별 (제주시, 서귀포시, 한림읍 및 성산읍 연안)위생적, 영양적, 맛 및 관능적 특성과 같은 식품성분 특성에 대하여 살펴보았다. 바다방석고둥은 수은, 납 및 카드뮴과 같은 중금속이 검출되지 않았거나 흔적량에 불과하여 식품소재로 사용하여도 중금속적인 면에서는 안전하다고 판단되었다. 바다방석고둥의 엑스분 질소함량은 $343.0\~385.4mg/100g$이었다. 구성아미노산함량은 $12.5\~13.2g/100g$이었고, 함량이 많은 것으로는 glutamic acid, proline 및 aspartic acid 등이었으며, 곡류 제한아미노산인 lysine의 함량도 많았다. 그리고, 무기질은 나트륨, 칼슘, 칼륨 및 마그네슘 등의 함량이 많았다. 바다방석고둥의 지방산조성은 필수지방산이거나 건강기능성이 인정되는 20:4n-6, 20:5n-3 및 22:5n-3 등과 같은 고도불포화산이 주요 지방산이었으나, 지질함량이 깎아 지방산에 의한 건강 기능성을 기대하기는 어렵다고 판단되었다. 이상의 결과로 미루어 보아 바다방석고둥은 어획지에 따른 차이가 거의 없어, 이들을 가공원료로 사용하는 경우 어획지역에 따른 가공품의 품질 차이는 없으리라고 판단되었다. In order to investigate regional variation of food component in the top shells, Omphalius pfeifferi capenteri, caught from Jeju, Sogwipo, Hallim and Songsan, Jeju island, Republic of Korea, food sanitary (heavy metal and volatile basic nitrogen), nutritional (mineral, total amino acid contents, fatty acid composition), taste (extractive nitrogen) components and sensory evaluation (color, texture and taste) were measured. From the result of the contents of heavy metal and volatile basic nitrogen, the top shell might not invoke health risk in using food source, The extractive nitrogen contents of top shell were $343.0\~385.4\;mg/100\;g$. The amounts of total amino acids were $12.5\~13.2\;g/100\;g$, and the major compound among them were glutamic acid, proline and aspartic acid. The major compound among mineral were sodium, calcium, potassium and magnesium. In fatty acid composition, polyenes with essential component or healthy functionality such as 20:4n-6, 20: 5n-3 and 22: 5n-3 were the major components. But, lipid content was extremely small. Judging from the results of chemical and sensory evaluation described a above, food components were not different among top shells caught from various area.

어획지별 바다방석고둥의 식품성분 특성

하진환(Jin Hwan Ha),김풍호(Poong Ho Kim),허민수(Min Soo Heu),조문래(Moon Lae Cho),심효도(Hyo Do Sim),김진수(Jin Soo Kim),김인수(In Soo Kim) 경상대학교 해양산업연구소 2001 해양산업연구소보 Vol.14 No.-

알코올처리에 의한 찰가자미류껍질 젤라틴의 기능성 개선

김진수(Jin Soo Kim),조순영(Soon Yeong Cho),하진환(Jin Hwan Ha),이응호(Eung Ho Lee) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.2

With a view to utilizing effectively fish skin wasted from marine manufactory, an extracted dover sole skin gelatin was fractionated by further ethanol fractional precipitation method, and then the functional and physicochemical properties for the modified gelatin were determined. Ethanol was added to the concentration of 30% in an extracted dover sole skin gelatin solution, and then the mixture was left to stand at 0℃ for 12 hours. Finally. the precipitates were dried by hot-air(40℃) blast. The yellowfin sole skin gelatin prepared by further ethanol fractional precipitation has 223.0 g in gel strength, 17.7℃ in the melting point. and 12.0℃ in the gelling point. The physicochemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol adding, whereas inferior to those of animal skin gelatin. The functional properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol adding, and were more similar to animal skin gelatin. It may be concluded, from these results, that the dover sole skin gelatin prepared by further ethanol fractional precipitation can be effectively utilized as a human food by improving the functional properties.

알코올처리 각시가자미껍질 젤라틴의 물리적 특성에 미치는 첨가물의 영향

김진수(Jin Soo Kim),조순영(Soon Yeong Cho),하진환(Jin Hwan Ha),이응호(Eung Ho Lee) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.3

With a view to increase utility of ethanol fractioned fish skin gelatin as a food source, effects of additives on physical properties of the gelatin were investigated. The physical properties such as gel strength, melting point. gelling point and viscosity of both ethanol-treated and untreated gelatins were improved by adding ferric ion, sugar and ethanol to the gelatin sot, but were deteriorated by the added sodium chloride and acids. Insignificant difference in effect of physical properties on additives such as sodium chloride sugar and ethanol between ethanol-treated and untreated gelatins were not observed. However, the effect of ferric ion and acids on the physical properties of ethanol-treated gelatin has a greater than that of untreated gelatin.

숙시닐화에 의한 각시가자미껍질 젤라틴의 탄닌산과의 반응성 개선

김진수(Jin Soo Kim),조순영(Soon Yeong Cho),하진환(Jin Hwan Ha),이정석(Jung Suck Lee),이응호(Eung Ho Lee) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.5

With a view to utilizing fish skin gelatin as a clearifier or chewing gum base, yellowfin sole skin gelatin was succinylated. Up to 10% succinic anhydride to gelatin, the succinylation degree of gelatin was increased linear and above this concentration a nearly constant value was reached. The succinylated gelatin treated with 15% succinic anhydride to gelatin was examined on the reactivity properties with tannic acid in the experiment. Succinylation degree of the gelatin was about 80%. Succinylation shifted the apparent isoelectric point from pH 5.54 in untreated gelatin to pH 4.08 in succinylated gelatin. The proximate composition and amino acid composition of succinylated gelatin were similar to those of untreated gelatin. However lysine composition for succinylated gelatin was lower than for untreated gelatin. The ratio of precipitated gelatin and tannic acid became maximum at pH 4.8 in untreated gelatin, at pH 4.0 in succinylated gelatin. Regardless of the. difference between untreated and succinylated gelatins, the ratio of precipitated gelatin decreased with concentration of gelatin. The ratio of precipitated tannic acid was the highest by adding 2∼4 times in succinylated gelatin to tannic acid weight, by adding 2∼3 times in untreated gelatin. The ratios of precipitated succinylated gelatin and tannic acid were scarcely affected by the presence of sucrose, however, were affected by the presence of ethyl alcohol.

에탄올처리 찰가자미류껍질 젤라틴의 물리적 특성에 대한 첨가물의 영향

김진수(Jin Soo Kim),조순영(Soon Yeong Cho),하진환(Jin Hwan Ha),이응호(Eung Ho Lee) 한국응용생명화학회 1995 Applied Biological Chemistry (Appl Biol Chem) Vol.38 No.4

Effects of additives on physical properties of dower sole skin gelatin prepared by fractional precipitation with ethanol were investigated to obtain basic data for utilizing as food protein source. Physical properties such as gel strength, melting point, gelling point and viscosity of both ethanol- and non-treated gelatins were improved as ferric ion, sugar and ethanol were added to gelatin sol, but were deteriorated as sodium hydroxide and acids were added. Insignificant difference in effects of physical properties on additives such as ferric ion, sodium chloride, sugar, acids and ethanol between ethanol- and non-treated gelatins were not observed.

젤라틴의 원료로서 가자미류 껍질의 성상

김진수(Jin Soo Kim),김정균(Jeong Gyun Kim),조순영(Soon Yeong Cho),하진환(Jin Hwan Ha),이응호(Eung Ho Lee) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.4

In order to utilize effectively fish skin from fish processing, characteristics of the yellowfin sole and dover sole skins were investigated. In the yellowfin sole, the crude protein content and yield of fish skin used for the preparation of gelatin were 22.3% and 11.3%, respectively and in the dover sole, 17.2% and 8.9%, respectively. In the yellowfin sole skin, the soluble and insoluble collagen occupied 66.1% and 33.9%, respectively and in the dover sole skin, 78.8% and 21.1%, respectively. No difference in the amino acid composition between soluble and insoluble collagen was detected. The sum of proline and hydroxyproline content in the collagen extracted from fish skin was lower than that of those from pork skin or bone. The molecular weight of the two major subunits from the soluble collagen in the yellowfin sole skin were found to be 143 KDa and 202 KDa. Those in the dover sole skin were 142 KDa and 207 KDa. The physico-chemical properties such as the melting point and gelling point of yellowfin sole skin gelatin were superior to those of dover sole skin gelatin.

찰가자미류 껍질로부터 젤라틴 제조를 위한 조건의 검토

김진수(Jin Soo Kim),조순영(Soon Yeong Cho),고신효(Shin Hyo Ko),하진환(Jin Hwan Ha),신성재(Sung Jae Shin),이응호(Eung Ho Lee) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.6

To utilize effectively fish skin wasted from fish processing, a dower sole skin gelatin was prepared by alkaline extraction method and the physico-chemical properties were examined. Conditions for the suitable pretreatment, extraction and decolorization for gelatin preparation from dower sole skin are as follows: the skin is limed with 1.0% calcium hydroxide solution at 5℃ for 4 days, washed thoroughly for 2 days with tap water, extracted with 5 volumes of water (pH 5.0∼7.0) to dehydrated skin for 3 hours at 50℃, and then bleached with 3% activated carbon. Though dower sole skin gelatin was prepared under above conditions, physico-chemical property values such the melting point and gelling point of that were lower than those of yellowfin sole skin gelatin as well as the commercial pork skin gelatin. Therefore, the purified dower sole skin gelatin requires a suitable modification operation for better quality gelatin manufacture.

오징어 내장유의 정제

김진수,하진환,이응호 ( Jin Soo Kim,Jin Hwan Ha,Eung Ho Lee ) 한국응용생명화학회 1997 Applied Biological Chemistry (Appl Biol Chem) Vol.40 No.4

As a part of basic investigation for utilizing by-products derived from marine food processing more effectively as a food source, refining of viscera oil of squid caught off Newzealand were investigated. In the process of refining, degumming with 3% of phosphoric acid at 60℃ for 30 min was effective in removing phosphatides, and optimal condition to neutralize was treating with 0.6% excess of 20% sodium hydroxide solution at 80℃ for 20 min. Bleaching was optimized by adding 10% activated clay and treating for 100℃ for 20 min under vacuum, and deodorizing was done by steam destination at 180℃ for 60 min under 4 torr of vacuum. Acid value, peroxide value and chromaticity of refined squid viscera oil were 0.20, 0.8 meq/㎏ and 0.019, respectively. The ratio of polyenoic acid composition to saturated acid composition of refined squid viscera oil was 1.28 and its major fatty acids were 16 : 0, 18 : 1n-9, 20 : 5n-3 and 22 : 6n-3.