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문숙임(Sook-Im Mun),이수정(Soo-Jung Lee),류홍수(Hong-Soo Ryu),문갑순(Gap-Soon Moon) 한국식품영양과학회 1999 한국식품영양과학회지 Vol.28 No.1
자숙하여 진공동결 건조한 미꾸라지를 즉석 추어탕 재료로 이용하기 위하여 포장방법과 저장 온도를 달리하여 저장 안정성을 실험하였으며, 추어탕 양념으로 쓰이는 산초의 에탄올 추출물의 항산화성을 확인한 결과는 다음과 같다. 상온(17~25℃)과 4℃에서 저장할 경우 in vitro 소화율과 trypsin 비소화성 물질 생성정도는 포장방법(통기포장, 진공포장)과 저장온도에 관계없이 별다른 변화를 보이지 않았으며, 60일이 경과한 경우에는 심각한 단백질 품질저하 현상을 나타내었다. 진공포장하여 4℃에 저장할 경우에는 고도불포화 지방산의 산화를 지연시켜 단백질-지질 상호반응에 의한 단백질 품질저하를 어느 정도 막을 수 있었다. 진공동결건조 미꾸라지육의 과산화물가와 TBA가는 저장 15일에 최고치를 나타낸 후 계속 저하하였으나 갈변물질과 형광물질의 생성량은 계속 증가하여 이 방법들이 건조 어육 저장성 확인에 유리하였다. 산초의 에탄올 추출물이 미꾸라지육 중의 지질산화 억제 효과가 있음이 확인되었으며, vitamin C의 항산화능에는 못 미치나 탈지한 산초의 에탄올 추출물의 효과가 더욱 컸다. Storage stability of boiled and freeze dried loach and antioxidative effect of Zanthoxylum schinifolium were studied to confirm the possibility in development of instant choo-o-tang(Korean traditional loach soup). Packaging and storage temperature did not cause a measurable change in in vitro protein digestibility and trypsin indigestible substrate within 45 days of storage but remarkable quality changes were occurred in all samples stored after 60 days. Vacuum packaging and low temperature storage(4℃) had some effect in retarding protein quality deterioration due to delaying polyunsaturated fatty acid oxidation. Maximum peroxide value and TBA value were reached in 15 days, and there were a slow(TBA value) and rapid reduction(POV) after peaks were reached. In contrast, increasing brown pigment development and fluorescence intensity continued until 90 days of storage. Treatment of ethanolic extracts, from Zanthoxylum schinifolium prior to freeze-drying could protect against lipid oxidation of freeze dried loach products.
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김홍진(Hong-Jin Kim),문숙임(Sook-Im Moon),조용계(Yong-Goe Joh) 한국식품영양과학회 1985 한국식품영양과학회지 Vol.14 No.4
피조개의 日乾중 유리아미노산의 變化를 알기위해 生試料 및 1日, 3日, 6日, 11日, 20日間씩 통풍이 잘되는 옥외에서 日乾한 試料의 一般成分, 엑스분室素 및 유리아미노態室素의 變化, 유리아미노산 組成 및 變化를 實驗한 結果는 다음과 같다.<br/> 1. 피조개의 一般成分중 水分含量은 84.7%, 粗蛋白質含量은 9.6%, 粗脂質含量은 0.8%였다.<br/> 2. 日乾중 엑스분室素의 變化는 生試料의 경우 21.18㎎/g이었으나 1日乾燥 후 16.25㎎/g으로 減少하였다가 그 이후 계속 增加하여 20日 乾燥 후에는 31.97㎎/g 이었다.<br/> 3. 日乾중 유리아미노態室素의 變化는 生試料의 경우 16.10㎎/g이었으나, 1日 乾燥 후 11.51㎎/g으로 減少하였다가 그 이후 차츰 增加하여 20日 乾燥 후는 17.61㎎/g 이었다.<br/> 4. 生試料중 含量이 특히 많은 아미노산은 glutamic acid, histidine, arginine, proline으로 이들 4種의 아미노산이 全유리아미노산의 53.7%를 차지하였고 그 다음이 glycine, alanine, tryptophan, aspartic acid, lysine, cysteine, serine, threonine, threonine, valine, leucine, tyrosine의 順이었으며 isoleucine, taurine, methionine, phenylalanine은 含量이 적었다.<br/> 5. 日乾중 총유리아미노산의 變化는 生試料의 경우 2,041.2㎎%였으나 1日 乾燥 후는 1,784.0㎎%로 減少하다가 그 이후 계속 增加하여 20日 乾燥 후는 5,277.0㎎%였다.<br/> 6. 日乾중 leucine, isoleucine, valine은 대체로 增加하는 傾向을 나타내었으나 aspartic acid, proline, taurine은 대체로 減少하는 傾向을 나타내었다. This study was attempted to check the change of free amino acids in the extractives from ark shell, Anadara broughtonii, during sun-drying. The content of moisture, crude protein and crude lipids of ark shell flesh were 84.7%, 9.6% and 0.8%, respectively. The amounts of extractive-nitrogen from ark shell flesh during sun-drying were 21.18㎎/g in the raw sample, and decreased to 16.25㎎/g after one day sun-drying, and then gradually increased to 31.9㎎/g at the 20th day. The amounts of free amino acid-nitrogen from ark shell flesh during sun-drying were 16.10㎎/g in the raw sample, and decreased to 11.5㎎/g after one day sun-drying and then gradually increased to 17.61㎎/g at the 20th day. In free amino acid composition of raw sample, the most abundent amino acids were glutamic acid(14.1%), histidine (13.8%), arginine(13.7%) and proline (12.1%) in order and taurine was also detected in trace amounts. The amounts of total free amino acids in the extractive from ark shell flesh during sun-drying were 2041.2㎎% in the raw sample, and decreased to 1784.0㎎% after one day sun-drying, and then gradually increased to 5277.0㎎% at the 20th day. During sun-drying of ark shell flesh, leucine, isoleucine, valine showed up a increasing tendency, while the amounts of aspartic acid, proline and taurine were decreased.
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文淑任,趙鏞桂,方良仙 東亞大學校附設基礎科學硏究所 1985 基礎科學硏究論文集 Vol.2 No.1
This study was carried out to compare the charge of free amino acid content in the radish Kimchi added with anchovy pickle sauce(sample A), with that added with 15% NaCl solution(sample B) during 30 days fermentation. The results were summarized as follows; 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both continually decreased to the lowest values of 4.2 at the 30th day. 2. The salininity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of salinity with time elapsed in both cases. 3. The free amino type nitrogen content of sample A was nearly doubled in the final step than in the initial one, while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in both samples were aspartic acid, threonine, serine, proline, glutamic,acid,glycine,alanine, tyrosine, cysteien, lysine, methionine, isoleucine, leucine, phenylalanine, Υ-amino butyric acid(?), ornithine, histidine and arginine. 5. The amount of proline and/or arginine was the highest in all the free amino acid content, and tasty compounds derived from amino acids from radish Kimchi seemed to be ascribed to glutamic acid, alanine, isoleucine,leucine and phenylalanine. The amino acids (such as alanine, valine, phenylalanine and lysine.) of anchovy pickle sauce used, seemed to cause Kimchi A to be more tasteful than B.
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