효소분해법에 의한 개량어장유의 속성제조 및 품질에 관한 연구 4. 정어리 전어체를 이용한 어장유의 냄새 성분

배태진,한봉호,조현덕,김병삼,이현숙,BAE Tae-Jin,HAN Bong-Ho,CHO Hyun-Duk,KIM Byeong-Sam,LEE Hyun-Suk 한국수산과학회 1990 한국수산과학회지 Vol.23 No.5

Volatile components of whole sardine sauce which was prepared with $7\%$ of complex enzyme-2000($2.18{\cdot}10^4\;U/g solid$), mixed with $6\%$ of invert sugar and heated at $90^{\circ}C$ for 2 hours were compared with those of without invert sugar. Thirty seven kinds were identified from the whole volatile components of hydrolysate heated without invert sugar and fourty three kinds were identified from the hydrolysate heated with $6\%$ of invert sugar. Amines were not detected from the whole volatile components of the chopped whole sardine hydrolysate. Considerable amount of 2,3-dihydrobenzofuran and 2-acetylpyrrole, a little amount of 2,5-hydrofuran, 2-ethylbutanol, 2-pyrone, 2-acetylfuran, 2,6-dimethylpyrazine, 2-acetylpyrazine, 5-methyl-2-furfural, furfuryl acetate, butylpyrrole and 2-methyl-3-hydroxypyrone were detected in the hydrolysate thermally treated with $6\%$ of invert sugar while these were not found in the hydrolysate heated without invert sugar. But the amount of 2-methyt-1-propa-not, hexane, butyl acetate and butyl alcohol were decreased, and acetic acid and butanoic acid were detected as volatile fatty acids.

다시마를 첨가한 고추장의 숙성 중 효소활성 변화

배태진,김경은,최옥수,김해섭,강동수,김귀식 한국생명과학회 2001 생명과학회지 Vol.11 No.5

우리나라의 전통 발효식품의 고추장의 관능성 및 기능성을 증가시키기 위하여 전분질 원료인 찹쌀무게에 대하여 2%, 4%, 6% 및 8%의 다시마 분말을 첨가한 후 대조구와 함께 3$0^{\circ}C$에서 120일간 숙성시키면서 세균수와 효소활성을 검토하였다. 고추장의 세균수는 숙성 초기 $10^4$ cfu/g 수준에서 출발하여 숙성 30일에는 $10^{6}$ cfu/g의 수준을 나타내었고, 60일 이후에는 $10^{8}$ cfu/g의 수준을 유지하여 후반동안 $10^{8}$ cfu/g을 유지하였는데 다시마의 첨가 구별 차이는 없었고 미생물의 생육에 큰 영향을 미치지는 않았다. 효소활성의 경우 액화효소인 $\alpha$-amylase의 활성은 서서히 감소하여 숙성 후에는 효소의 활성이 거의 실활되었고 당화효소인 $\beta$-amyase의 활성은 숙성 30일까지 큰 폭으로 증가했다가 숙성 60일에 급격히 감소하였으며, 전반적으로 대조고추장에 비하여 다시마 고추장의 $\beta$-amylase의 활성이 약간 높게 나타났다. 단백질 분해효소인 acid protease 및 neutral protease의 활성은 숙성 30일까지는 증가하였으나 그 이후에는 불규칙적인 증감현상을 보이며 120일까지 감소하였다. In order to improve functionality of kochujang which is one of the traditional foods in Korea, sea tangle powder(2, 4, 6 and 8% sea tangle powder on the glutinous rice weight basis) was added to the raw material of kochujang and then investigated the bacterial counts and enzyme activities with control kochujang during the fermentation at 3$0^{\circ}C$ for 120 days. Bacterial count was about 10$^4$ cfu/g at initial stage of fermentation and then maintained 10$^{8}$ cfu/g after 60 days of fermentation. $\alpha$-amylase activity was gradually reduced during fermentation periods, so the activity was lost almost at late of fermentation $\beta$-amylase activity was rapid increased until 30 days of fermentation and the rapid decreased at 60 days of fermentation and after 90 days was slightly decreased. Activities of acidic protease and neutral protease were increased until 30 days of fermentation and then these were shown irregularities decreased.

호박 및 대추 자숙액즙의 살균조건

배태진 여수대학교 1998 論文集 Vol.13 No.2

Bacterial counts and quality changes of thermal treated pumpkin and jujube juices were investigated to determine an optimal sterilizing condition for microbiological safety and quality stability during long-term storage. The pumpkin and jujube juices were sterilized 96℃ and 115℃ with various time and stored at 5℃, 25℃ and 37℃ for 24 weeks. No remarkable quality changes in pH, swelling and leakage of pouch, appearance, taste, and odor of the pumpkin and jujube juices sterilized at 115℃ for 40 minutes, were recognized at all storage temperatures.

미역 효소분해물을 첨가한 국수의 조리 특성

배태진,강동수 전남대학교 수산과학연구소 2016 수산과학연구소논문집 Vol.24 No.-

The noodles prepared with addition of sea mustard hydrolysate evaluated cooking properties. The weights, volumes and water absorption of cooked noodle decreased with the increases in the amount of the sea mustard hydrolysate, whereas turbidity was increased. Cohesiveness was higher in addition of sea mustard hydrolysate than control. In sensory properties test, the flour wheat taste was lower, whereas savory taste increased with the increase in the mount of sea tangle hydrolysate. The quality characteristics of cooked noodles prepared with addition of 6~8% sea mustard hydrolysate were appropriated in sensory evaluation.

오징어 연제품의 물성에 미치는 가열조건과 첨가제의 영향

배태진,김해섭,최옥수 한국생명과학회 2003 생명과학회지 Vol.13 No.4

A squid meat has not been utilized for gel products because of its lower gel forming ability. The objectives of this study were as followed; 1) the optimum heating condition on squid meat paste products and 2) the optimum added level for jelly strength of squid meat paste products. Optimum heating conditions of squid meat kamaboko were as followed; setting (pre-heating) at 15$^{\circ}C$ or 55$^{\circ}C$ for 2 hours and heating at 90$^{\circ}C$ for 60 minutes. Effect for jelly strength of starch additives wheat starch, potato starch and com starch were examined. The jelly strength of heat induced gels differed from the levels of additives. In case of adding starch, potato starch was resulted in the superior jelly strength than the other starchs, wheat starch and corn starch, at any levels. Optimum concentration was 10%(w/w) at every additives. Folding test value was B at added 10% and this value was mean good product. Data of jumbo and flying squid meat paste products added potato starch, corn starch and wheat starch of 10% were shown below, jelly strengths were 858${\pm}$34∼1020${\pm}$37gㆍcm and 966${\pm}$33∼l148${\pm}$45gㆍcm and moisture contents were 72.43∼73.04% and 71.61∼72.78%, respectively. To adding edible agar and sea tangle, showed the highest jelly strength (edible agar>sea tangle, flying squid>jumbo squid) at added 0.5%(w/w) concentration.

톳 효소분해물을 첨가한 국수의 품질 특

배태진 전남대학교 수산과학연구소 2018 수산과학연구소논문집 Vol.26 No.-

An objective of this study was making noodle using Hizikia fusiformis hydrolysate and evaluating quality characteristics. The noodles were added with addition of 0, 2, 4, 6, 8 and 10% of the Hizikia fusiformis hydrolysate based on a flour weight. Water binding capacity of Hizikia fusiformis hydrolysate was 3.2 times higher than wheat flour. Hunter color value of noodle showed that L(lightness) value and a(redness) value decreased with the increase in the mount of Hizikia fusiformis hydrolysate. but b(yellowness) value increased with the increase in the mount of Hizikia fusiformis hydrolysate. Hardness and springness were lower in addition of Hizikia fusiformis hydrolysate than control, but chewiness and cohesiveness were higher.

참모자반 2단추출액의 유동특성

배태진 여수대학교 산업기술지역개발연구소 2000 産業基術硏究所 論文集 Vol.9 No.-

The rheological property of gulf weed, Sargassum Fulvellum, extract at various concentration(Brix 5~20) was investigated. Gulf weed was extracted with two stage extraction, that extracted with 70% of ethyl alcohol at 25℃ for 1 hour I the first place, and reside was successively extracted with water(1:14, w/v) 70℃ for 2 hours. Gulf weed extract showed the movement of non-Newtonian fluid and pseudoplastic property was typically emerged. The shear rate dependence of apparent viscosity in the gulf weed extract increased as concentration go higher. As the measuring concentration of extract increase from Brix 5 to Brix 20 under constant temperature, flow behavior index(n) was decreased, whereas, consistency index(K) was increased. The flow behavior indexes in the range of Brix 5~20 of gulf weed extract were 0.68~0.85, consistency indexes were 0.0343~1.1820 Pa×s□ at 30℃. And the yield stresses were 0.002~0.885 Pa. As the measuring temperature increase from 10°C to 40℃, n was increased. Whereas, K was decreased and existence nature of temperature followed Arrhenius equation. And the activation energy of gulf weed extract with the range of Brix 5~20 was 2,0635~3.1958 J/kg×mol. And at this time rate constants(k□) and frequency factor(A) were 0.7734~1.6793×10□Pa×s and 0.1274~0.1524 Brix□, respectively.

구멍갈파래 추출물에 의한 참돔 근육의 화학성분 변화

배태진,강동수,최옥수,이영재,김경은,김현주 한국생명과학회 2000 생명과학회지 Vol.10 No.5

A eight weeks feeding experiment was conducted to investigate the effects of different dietary dimethyl-$\beta$-propiothetin (DMPT) levels on growth and chemical components in red sea bream (Pagrus major). The content of DMPT extracted from Ulva pertusa by auroclaving was 32.5mg%. Body weight gain, feed efficiency and feed intake were significantly increased with dietary DMPT level. After eight weeks of feeding trial, moisture content decreased with supplemented DMPT level, while crude protein and lipid contents increased with dietary DMPT level. Amino acid contents of muscle was elevated in the DMPT added groups compared to control group. Amino acid composition of muscle in fish fed the diets supplemented DMPT was not different to that of control group. Fatty acid contents of muscle in fish increased with dietary DMPT level.

다시마로부터 추출한 황산화다당이 흰쥐의 체중, 부고환 지방축적 및 혈장 지질 저하에 미치는 효과

배태진,강동수 전남대학교 수산과학연구소 2013 수산과학연구소논문집 Vol.21 No.-

This study was performed to investigate the effects of sulfated oligosaccharide fractions (LSF-1, LSF-2) from sea tangle (Laminaria japonica) enzymatic hydrolysate on body weight, epididymal fat accumulation and plasma lipids lowering activity in rats. After four weeks diet feeding, food efficiency rate was tended to be decreased in experimental groups of sulfated oligosaccharide than the control group, which were not significantly difference among the groups. Epididymal fat accumulation weight not significantly difference among all groups. In experimental group of sulfated oligosaccharide fractions (LSF-2), low density lipoprotein cholesterol (LDLC) level of plasma lipid significantly decreased 13.21% compared with control group, and the value of atherogenic index (AI) significantly decreased 56.91% compared with control group. Contents of total lipid, cholesterol and triglyceride in liver of that group (LSF-2) were tended to be decreased than the control group, but were not significantly difference among the groups, and then those in liver of that group (LSF-2) significantly decreased 29.78%, 34.28%, 36.84% compared with control group, respectively.

여수지역 참문어 가열추출물의 식품특성

배태진 전남대학교 수산과학연구소 2015 수산과학연구소논문집 Vol.23 No.-

This study is to investigate octopus as seasoning materials. In order to examine the nutrients of octopus, proximate component, amino acid, fatty acid and mineral are analyzed. And the changes of physicochemical components are measured to utilize flavoring substances used octopus after making octopus extract. The analyzing result of the amino acid for the dried octopus by freeze shows that the essential amino acid is 48.33% and non-essential amino acid. The contents of amino acid for the parts of the internal organs are glutamic acid and aspartic acid. The analyzing result of fatty acid shows that the major fatty acids have their contents as the order of 22:6>16:0>20:5>20:1>20:4. In the mineral composition of the experimental results of the head, sodium was highest, followed by potassium, phosphorus, calcium appeared. Especially, the part s of octopus, contents of calcium and iron are especially high as 331.8 mg/100 g of calcium and 44.2 mg/100 g of iron in the internal organs. To utilize the seasoning substances of octopus as food, 10 times of water is added to the powder of dried octopus by freeze, and useful extracts are extracted by hot water. The result of the analyzing the physicochemical characteristics of these extract shows that 3 hours of extracting time is appropriate both for hot water extract.