[P3-47] 멸치의 염용성 단백질 추출액 첨가에 의한 소시지 품질에 미치는 영향

김꽃봉우리,이소영,송유진,김진희,김아람,김미정,김서진,안동현 한국식품영양과학회 2007 한국식품영양과학회 학술대회발표집 Vol.2007 No.10

Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage

김꽃봉우리,Won-Min Pak,Ja-Eun Kang,Hong-Min Park,Bo-Ram Kim,안동현 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.1

This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerelsausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausagesshowed no significant differences between the control and addition groups. The redness increased in a dose-dependent man-ner, but the yellowness decreased significantly with the addition of 7% chicken breast meat (p<0.05). The whiteness valueof mackerel sausage added with 7% chicken breast meat was significantly higher than those of the other groups (p<0.05). In texture analysis, the hardness and adhesiveness of the mackerel sausage added with 5% of chicken breast meat showedno significant differences as compared to the control. However, the mackerel sausages added with 7% and 10% of chickenbreast meat showed a dose-dependent decrease. The gel strength of the mackerel sausage added with 5% chicken breastmeat was not significantly different from the control, but the addition of 7% and 10% chicken breast meat reduced the gelstrength of the mackerel sausage. In sensory evaluation, the mackerel sausages prepared with chicken breast meat have higherscores in smell, taste, texture, hardness, chewiness, and overall preference as compared to the no addition group. Therefore,these results suggest that the optimal condition for improving the properties within mackerel sausages was 5% addition ofchicken breast meat.

Effect of Heat and Autoclave on Allergenicity of Porcine Serum Albumin

김꽃봉우리,Eu Jin Song,Dong Hyun Ahn,So-Young Lee,김규언 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.2

This study was performed to investigate the effects of heat and autoclave treatment on the binding ability of porcine serum albumin (PSA) to IgG and the serum of patients who were allergic to pork. Heat treatment at 100oC for 20 min on PSA was able to decrease the binding ability of PSA to IgG to 52%. The binding ability of PSA to IgG was also reduced to 29% by autoclave treatment of PSA at 121^oC for 30 min. The binding ability of PSA autoclaved for 30 min to serum also decreased to 10%. SDS-PAGE and immunoblotting of PSA heated at 100oC for 20 min revealed that the intensity of the PSA band decreased and its presence was barely recognized by IgG. In the case of autoclave treatment (for 5 min), PSA was degraded to low-molecular-weight peptides and IgG and serum did not recognize them. Therefore, autoclave treatment can effectively reduce the allergenicity of PSA.

Changes in Allergenicity of Porcine Serum Albumin by Gamma Irradiation

김꽃봉우리,박진규,이주운,변명우,김규언,안동현,이소영,송유진 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3

Pork is an excellent source of essential nutrients such as protein. However, pork can trigger hypersensitivity and serum albumin of pork is known as major allergen. In this study, to evaluate the effect of gamma irradiation on the allergenicity of porcine serum albumin (PSA), PSA solution was irradiated at 3, 5, 7, 10, 15, and 20 kGy. The changes in the ability of PSA to bind IgG and patient’s serum caused by gamma irradiation were observed by ci-ELISA and immunoblotting. SDS-PAGE was used for measuring the conformational change of gamma-irradiated PSA. The ability of 3-kGy-irradiated PSA to bind p-IgG and patient’s serum was decreased to 30% and 15%, respectively. The binding ability showed no significant differences among all irradiated samples. SDS-PAGE showed that the irradiated PSA bands were degraded and aggregated. Immunoblotting of irradiated PSA revealed that IgG and patient’s serum were rarely recognized at 3 kGy. Therefore, gamma irradiation could be applied to less-allergenic pork products.

강황 추출물, 오렌지피 및 전해수 처리가 날치 (Cypselurus agoo agoo)알의 품질에 미치는 효과

김꽃봉우리,김동현,선우찬,홍용기,안동현 한국수산과학회 2012 한국수산과학회지 Vol.45 No.2

This study was performed to examine the effects of Curcuma aromatic (CA) and orange rind on the quality and sensory score of flying fish cypselurus agoo agoo roe treated with electrolyzed water during frozen storage (-18°C). The pH was decreased with increasing amounts of CA extract added to flying fish roe and during frozen storage. The flying fish roe treated with CA extract showed increased yellowness, as compared to flying fish roe with no CA extract added and untreated with electrolyzed water (untreated). The flying fish roe containing CA extract maintained greater hardness than did untreated flying fish roe. The volatile basic nitrogen and trimethylamine contents of treated flying fish roe were lower than those of untreated flying fish roe during frozen storage. The results of volatile organic compound tests showed that the contents of alcohol, acid and ketone compounds in flying fish roe treated with CA extract and orange rind were relatively decreased, but the limonene content of treated flying fish roe was increased compared to that of untreated flying fish roe. In sensory evaluation, flying fish roe containing 0.05 and 0.1% of CA were preferred over others. In conclusion,CA and orange rind increased the quality and sensory scores of flying fish roe treated with electrolyzed water.

Surimi 및 전분 첨가에 따른 고등어S(comber japonicus)소시지의 품질 특성

김꽃봉우리,정다현,박원민,김보람,강자은,박홍민,안동현 한국수산과학회 2013 한국수산과학회지 Vol.46 No.6

This study was conducted to evaluate the qualities of mackerel Scomber japonicus sausage prepared with Theragra chalcogramma surimi (TS, A grade), Nemipterus virgatus surimi (NS, A grade) (0, 5, 7, 10%), and 7% NS with starch (0, 1, 2, 3%). The whiteness of the mackerel sausage was significantly increased by adding TS and NS, but that of the NS with starch groups was decreased compared with the control. The hardness increased significantly with the addition of TS, whereas the NS and NS with starch groups showed no considerable differences compared with the control. The gel strength was not significantly different among the mackerel sausage additive groups. In the sensory evaluation, the mackerel sausages containing 5% TS, 7% NS, and 7% NS with 2% starch had the highest overall preference. In conclusion, these results suggest that 5% TS, 7% NS, and 7% NS with 2% starch improve the quality, texture and sensory properties of mackerel sausage

[P3-44] 패 에탄올 추출물의 allergy 억제 효과

김꽃봉우리,김서진,윤소영,이소정,이청조,홍용기,안동현,송유진,이소영 한국식품영양과학회 2008 한국식품영양과학회 학술대회발표집 Vol.2008 No.10

Lipase Inhibitory Activity of Ethyl Acetate Fraction from Ecklonia cava Extracts

김꽃봉우리,Ji Yeon Jung,조지영,안동현 한국생물공학회 2012 Biotechnology and Bioprocess Engineering Vol.17 No.4

Obesity is a key contributing risk factor to cardiovascular disease, certain cancers, and diabetes. Much effort has being made to investigate potential inhibitors against lipase from natural products. The ethyl acetate (EA) extract of Ecklonia cava (EC) were tested for their ability to inhibit pancreatic lipase activity in vitro. The 22sub-fractions from EA extract were separated using silica gel column chromatography. Among the sub-fractions, the EA6 sub-fraction exhibited the highest inhibitory activity. Dieckol compound was isolated from the EA6 sub-fraction,which inhibited the lipase activity in a concentrationdependent manner with IC50 value at 0.26 mg/mL. These results suggest that EC has potential as a natural antiobesity agent.

Microwave, 초음파 및 초고압 처리에 의한 돼지 혈청 알부민의 항원성 변화

김꽃봉우리,김서진,이소영,송유진,안동현,Kim, Koth-Bong-Woo-Ri,Kim, Seo-Jin,Lee, So-Young,Song, Eu-Jin,Ahn, Dong-Hyun 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.4

Even though pork have frequently induecd allergic reactions in Korea, few papers have been published on pork allergy. This study was carried out to investigate the changes in allergenicity of porcine serum albumin (PSA) by microwave, sonication, and high hydrostatic pressure (HHP). The binding ability of p-IgG to PSA treated with microwave (1,5, or 10 min) directly decreased with increasing treatment time. Particularly, the binding ability of PSA treated 10 min was about 30%. Immunoblotting assay with p-IgG showed that band of PSA treated microwave directly disappeared at 5 and 10 min. However, the binding ability of PSA was not changed by the microwave treatment without heat. Also the reduction of allergenicity by sonication or HHP treatment was not found. In conclusion. allergenicity of PSA treated with microwave directly decreased with increasing time, therefore these results may be used for development of hypoallergenic pork.

[P3-31] 두충잎과 겉껍질 추출물의 항산화 효과

김아람,김미정,이소영,김꽃봉우리,송유진,김진희,문지혜,박선미,안동현 한국식품영양과학회 2006 한국식품영양과학회 학술대회발표집 Vol.2006 No.10