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Tae Jung KANG(姜泰中),Kyu Ok CHO(曺圭玉) 전남대학교 수산과학연구소 1996 수산과학연구소논문집 Vol.5 No.-
This study was carried to investigate the contents of heavy metal, mercury, lead, cadmium, copper and zinc, imported frozen fish for the purpose of plan preservation of health and sanitation of the public. The samples in used this study are frozen fish of 6 classes. The range of heavy metal contents in imported frozen fish was mercury 0.001~0.014ppm, lead 0.005~1.422ppm, cadmium 0.007~0.617ppm, copper 0.016~2.000ppm, and zinc 1.380~11.033ppm, respectively. The result of this study heavy metal contents in imported frozen fish are low level compare with regulation value of another nations and korea. And the contents of heavy metal in imported frozen fish are natural.
강태중(Tae-Jung Kang),양현필(Hyun-Pil Yang),김세권(Se-Kwon Kim),송대진(Dae-Jin Song) 한국식품영양과학회 1992 한국식품영양과학회지 Vol.21 No.4
어류가공시 부산물로 얻어지는 어피를 효율적으로 천연조미료로 이용하기 위한 기초 자료를 얻기 위해 가자미피로 부터 알칼리 전처리법(B-type)과 효소 전처리법 (E-type)으로 젤라틴을 추출하여 trypsin으로가 수분해할 때 가수분해조건과 그 가수분해물의 물성, 분자량 및 아미노산 조성을 비교 검토하였다. 젤라틴 가수분해물의 제조를 위한 가수분해 조건은 B-type과 E-type 젤라틴 모두 반응온도 55℃, pH9.0 및 효소농도 E/S(w/w)=0.001이었고 1반응시간은 B-type은 4시간, E-type은 1시간이었다. 최적 가수분해조건하에서 B-type 및 E-type 젤라틴의 가수분해도는 각각 63%와 82%였다. 가수분해물의 등전점은 B-type과 E-type이 각각 pH 5.30와 pH 5.27이었고, 전기전도도는 각각 352.8μmho/㎝와 268.8μmho/㎝로 시판 젤라틴의 193.2μmho/㎝보다 높았다. 점도는 농도와 온도에 따라서는 다소 변화가 있었으나 pH의 변화에는 크게 영향을 받지 않았다. 분자량은 B-type이 6.5~25kDa으로 분포되어 있고 15kDa이 주종을 이루고 있었으나 E-type의 경우는 분자량이 6~20kDa이며 12.4kDa이 주종을 이루고 있었다. 아미노산 조성은 B-type과 E-type간에 거의 차이가 없었으며 단맛을 내는 glycine, alanine, proline, hydroxyproline, serine 등이 전체아미노산의 57%를 차지하였으며 쓴맛을 내는 valine, leucine, phenylalanine, tyrosine, methionine, arginine, histidine 등의 함량은 전체아미노산에 대해 18%에 불과하였다. In order to develop a new flavourant using the fish skin gelatin, the proteolytic conditions for the gelatin hydrolysate of the alkali (B-type) and Alcalase (E-type) pretreated flounder (Limanda aspera) skin gelatin were investigated, and some physical properties, molecular weight and amino acid compositions of the hydrolysates were, also, compared with each other. The proteolytic conditions of the gelatins (B-type and E-type) by trypsin were as follows: reaction temperature, 55℃: pH, 9.0 : enzyme concentration, 0.1% : reaction time, 4hrs for B-type and 1 hr for E-type. The degrees of hydrolysis of the B-type and E-type gelatin under the conditions stated above were 63% and 82%, respectively. The major molecular weights of the hydrolysates were 15,000 dalton for B-type and 12,400 dalton for E-type. Among the amino acids in the hydrolysates, glycine, alanine, proline, hydroxyproline and serine having a sweet taste were responsible for 57% of the total amino acid. But valine, leucine, phenylalanine, tyrosine, methionine, arginine and histidine having a bitter taste were only 18%.
Tae Jung KANG(姜泰中),Kyu Ok CHO(曺圭玉) 전남대학교 수산과학연구소 1997 수산과학연구소논문집 Vol.6 No.-
This study was carried to investigate the contents of heavy metal, mercury, lead, cadmium, copper and zinc, imported frozen shellfish for the purpose of plan preservation of health and sanitation of the public. The samples in used this study are frozen shellfish of 5 classes. The range of heavy metal contents in imported frozen shellfish was mercury 0.002~0.026ppm, lead 0.27~3.22ppm, cadmium 0.05~1.31ppm copper 0.17~9.73ppm, and zinc 7.62~47.16ppm, respectively. The result of this study heavy metal contents in imported frozen shellfish are low level compare with regulation value of another nations and korea. And the contents of heavy metal in imported frozen shellfish are natural.
엑스분 조제방법이 우렁쉥이의 함질소 엑스성분 함량에 미치는 영향
박춘규(Choon Kyu PARK),강태중(Tae Jung KANG),김귀식(Kui Shik Kim) 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 Halocynthia roretzi muscle on the contents of extractive nitrogen, free amino acids, and oligopeptides were investigated. The content of extractive nitrogen in picric acid extract, perchloric acid extract, and ethanol extract were 306~329㎎/100g(average 318㎎), 289~305㎎(average 297㎎) and 279~308㎎(average 294㎎) respectively. There was slight difference in their contents among them. The content of total free amino acids in their extracts were 1,684~1,709㎎/100g(average 1,697㎎), 1,268~1,536㎎(average 1,402㎎) and 1,470~1,502㎎(average 1,486㎎) respectively. There was somewhat difference in their levels among them. The content of acidic free amino acids in their extracts were 236~254㎎/100g(average 245㎎), 149~164㎎(average 157㎎) and 63~83㎎(average 73㎎) 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 40~42㎎/100g(average 41㎎), 116~329㎎(average 223㎎) and 82~127㎎(average 105㎎) respectively. There was big difference in their contents among them.
박춘규(Choon Kyu PARK),강태중(Tae Jung KANG),김귀식(Kui Shik KIM) 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. So we must always take it our food life.
조미 정어리포 가공에 관한 연구 2. 저장중의 품질변화
김귀식(Kui Shik KIM),강태중(Tae Jung KANG),박춘규(Choon Kyu PARK),오원숙(Won Suk OH) 전남대학교 수산과학연구소 1998 수산과학연구소논문집 Vol.7 No.-
In to determine the quality stability seasoned-dried sardine products during storage at 5℃ for 60 day, texture, viable cell count, peroxide value and sensory score were investigated. After seasoning, fish meats were divided into three kinds of product : product A(sardine : surimi = 80 : 20%), product B(sardine : surimi = 60 : 40%), product C (sardine : surimi = 50 : 50%). Then, these were dried in the sun and hot air. During the storage, hardness was 8.1~8.7㎏ in the sun-dried and hot air-dried products, elasticity, 0.77~0.89 and the cohesiveness, 0.43~0.55. Hardness, elasticity and cohesiveness were excellence in the product C. The number of viable cell during the storage increased slightly but it was clear that product could be preserved in good condition for 60 days at 5℃. Changes in peroxide value in the sun-dried and hot air-dried products during the storage were slightly increased. The product C was the lowerest in peroxide value ; next in order were the product B and the product A. The sensory evaluation score of seasoned-dried product was decreased slightly during storage. These results showed that the product C was the most desirable quality during storage at 5℃ for 60 days.