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블랜칭법으로 희생한 4종 식용 곤충의 냉장 저장 중 산화 안정성
손양주,안휘,김수희,박효남,최수영,이동규,김안나,황인경,Son, Yang-Ju,Ahn, Whee,Kim, Soo-Hee,Park, Hyo-Nam,Choi, Soo-Young,Lee, Dong-Gue,Kim, An-Na,Hwang, In-Kyeong 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6
Edible insects have gained recognition worldwide as complementary protein sources. Recently, four edible insects were newly allowed to be used as food materials in Korea: the mealworm (Tenebrio molitor), the cricket (Velarifictorus asperses), the white-spotted flower chaffer beetle larva (Protaetia brevitarsis seulensis), and the rhinoceros beetle larva (Allomyrina dichotoma). In this study, we evaluated the oxidative stabilities of these four edible insects during cold storage. The insects were sacrificed by blanching for 3 minutes in boiling water. The blanched insects were then stored at $4^{\circ}C$ in an incubator for 42 days. The color values, titratable acidity, peroxide values, acid values, TBARS, contents of VBN, and total plate counts of the insects were measured at days 0, 2, 4, 7, 10, 14, 21, 28, 35, and 42, respectively. Blanching decreases oxidative stresses during storage. At day 0, the white-spotted flower chaffer beetle larva showed the highest values for acid value, TBARS, VBN, and microbial counts. Most of the oxidative indicators were significantly changed at day 14 in all four insects, possibly related with the growth on all microbial plates. Based on microbial safety and the oxidative stabilities of lipids and proteins, optimal storage conditions for the cricket, the white-spotted flower chaffer beetle larva, and the rhinoceros beetle larva were 10~14 days at $4^{\circ}C$. Likewise, the mealworm showed rapid oxidation after day 14, but poor qualities were not observed until day 28.
연구논문 : 한국인 주요 단백질 급원식품 10종에 대한 동결건조 전후의 특성 연구
손양주 ( Yang Ju Son ),최수영 ( Soo Young Choi ),이금양 ( Keum Yang Lee ),황영 ( Ying Huang ),유경미 ( Kyung Mi Yoo ),황인경 ( In Kyeong Hwang ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.1
Freeze-drying process was used for 10 major protein foods referred by the Korea Health Statistics 2011 as follows: chicken, pork, beef, eggs, tofu, squid, soybean, mackerel, anchovy, and pollack/frozen pollack. Boiled samples and re-hydrated samples after freeze-drying were prepared for analysis. The weight variation, the chromaticity, the mechanical texture and sensory properties by eight trained panelists were measured. In the ratio of re-hydration, the anchovy showed the highest value (89.40%), followed by eggs, and squid showed the lowest value (35.51%). Changes of Hunter color value were observed among all samples. For rates on changes of hardness, every sample was increased except for eggs (p<.05). Among the 9 samples, except for eggs, chicken showed the lowest rate of increase in hardness (125.44%) while squid showed the highest rate of increase in hardness (1335.1%). Except for eggs and pork, eight samples represented differences in sensory properties, especially in juiciness and tenderness (p<.05). As a result, we found that egg is the most suitable for freeze-drying among 10 protein sources followed by pork and chicken.
전유호,손양주,김수희,윤은영,강희진,황인경 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.1
Physicochemical properties and oxidative stabilities of mealworm (Tenebrio molitor) oils under different roasting conditions were investigated. Oils were extracted using n-hexane from mealworms roasted at 200oC for 0, 5, 10, and 15 min and physicochemical properties and oxidative stabilities of oils were analyzed. Roasting increased the color intensity and the oleic acid and δ- tocopherol contents, but decreased linoleic acid, and α- and γ-tocopherol contents. An improvement in oxidative stability was observed in roasted mealworm oils, demonstrated by induction time and peroxide values. Mealworm oil contained abundant essential fatty acids and exhibited a superior oxidative stability.
갈색거저리(Tenebrio molitor) 유충의 냉장 저장 중 산화 안정성에 관한 연구
김소영,손양주,김수희,김안나,이금양,황인경,Kim, So-Young,Son, Yang-Ju,Kim, Soo-Hee,Kim, An-Na,Lee, Geum-Yang,Hwang, In-Kyeong 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.1
The purpose of this study was to evaluate the changes on the characteristics of the oxidative stability of Tenebrio molitor larvae during cold storage at $4^{\circ}C$. Pretreatment for T. molitor larvae was designed into three methods: raw (R), freeze-dried (F.D.), and pan-fried (P.F.). The water content of the raw sample (61.46%) was higher than those of other samples (F.D.: 5.02%, P.F.: 3.67%) and its high water content was expected to facilitate the oxidation of the raw sample. In our results, the peroxide value and the carbonyl value of all of the samples increased and the raw sample, after storage for 18 day, showed the highest value. The pan-fried sample had no significant increase in its lactic acid content, acid value, and thiobarbituric acid value; whereas those values were increased in the raw sample and the freeze-dried sample (p<0.05). The browning reaction was more progressed in the pan-fried sample than other samples at 0 day, but there was no significant change during the storage. The raw sample and the freeze-dried sample had their browning indexes increase with the increasing storage period (p<0.05). The pan-fried sample produced less oxidation products than the freeze-dried sample, indicating that the unheated sample was more susceptible to oxidation than the heated samples. In conclusion, heating treatment and low water content would be effective for improving the safety and stability of T. molitor larvae during cold storage.
SBR에 있어서 메디아 충진율변화에 따른 질소제거특성에 관한 연구
엄태규,한동엽,손양주 慶星大學校 環境問題硏究所 2002 環境硏報 Vol.12 No.1
Because of its high construction cost of canalization, large municipal wastewater treatment plants, which usually planted and constructed in urban city in korea, is not proper for small town and village especially with low population density. In this study as treatment plant for the small town, a SBR (Sequencing Batch Reactor) using media was selected and operated to remove organic pollutants and nutrients such as nitrogen and phosphorus which can cause eutrofication in lakes and rivers. Laboratory batch experiments were conducted, at 25±2℃, to investigate ways of optimizing the packing ratio of SBR using media. During the experiment period, packing ratio is variated from 5 to 20%. The removal of TCOD about each packing ratio were greater than 90%. Nitrification percentage and rate of Mode 1, 2, 3, 4 were 56, 67, 75, 77% and 1.9, 1.6, 1.3, 1.71 mgNH_4^+ -N/gMLSS/hr. It is to not matter with packing ratio. Denitrification of Mode 1, 2, 3 and 4 were 50, 50, 64 and 75%, denitrification is increased according to increasing packing ratio. Denitrification rate of Mode 1, 2, 3 and 4 were 1.3, 1.0, 1.11 and 1.88 mgNO_3^- -N/gMLSS/hr.
최수영(Soo-Young Choi),손양주(Yang-Ju Son),유경미(Kyung-Mi Yoo),이기원(Ki-Won Lee),황인경(In-Kyeong Hwang) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.1
본 연구에서는 카카오닙을 제조하기 위한 카카오콩에 대한 반열풍식 로스팅 최적 조건을 탐색하고, 콘칭 온도(50, 60°C)와 시간(24, 48, 72 h)을 달리하여 제조한 커버춰의 항산화 활성의 차이를 분석함으로써 기능성 커버춰의 가공조건에 대한 기초자료를 제공하고자 하였다. 라디칼 소거능 및 기능성 성분의 함량 분석 결과 카카오닙은 모든 분석 항목에서 가열하지 않은 시료가 가장 높은 값을 나타냈다. 또한 로스팅 처리군 내에서는 로스팅 초기에는 급격히 감소하였으나 25분까지는 시간 경과에 따라 항산화능이 증가하였으므로, 항산화능의 크기는 대체로 R0(raw cacao nib), R25(200°C, 25분 로스팅한 시료), R30(200°C, 30분 로스팅한 시료), R20(200°C, 20분 로스팅한 시료), R15(200°C, 15분 로스팅한 시료)의 순으로 높은 것으로 분석되었다. 커버춰는 같은 카카오매스 함량(cacao mass content, CMC)의 시료 간에는 콘칭 온도가 높을수록 항산화능이 높게 측정되었다. 종합적으로 보았을 때 로스팅 및 콘칭 공정과 같은 가열 처리는 카카오닙의 기능성 성분의 조성 변화에 영향을 주었으며, DPPH를 제외한 ABTS, 총 폴리페놀 함량, 총 플라보노이드 함량의 결과는 서로 유사한 경향을 보였다. 또한 총 플라보이드 함량을 제외한 나머지 실험 결과에서는 커버춰의 제작 시 총 플라보노이드 함량을 10% 높이는 것보다 콘칭 온도를 10°C 높이는 것이 항산화 능력을 더 많이 상승시키는 효과를 나타냈다. HPLC를 이용한 대표적인 카테킨 유래 화합물 정량 결과 카카오닙에서는 생시료가 4가지 항목 모두에서 로스팅을 거친 시료들에 비해 높은 값을 보였다(P<0.05). Procyanidin B1은 군 간 유의적인 차이가 없었고, procyanidin B2와 catechin, epicatechin의 함량은 모두 로스팅 시간이 25분 이내인 경우에 증가하였으나, 30분 로스팅을 거친 시료(R30)는 감소하였다(P<0.05). 따라서 200°C에서 25분 동안 로스팅을 처리한 시료(R25)가 기능성 성분을 가장 많이 함유한 것으로 분석되었다. 커버춰의 경우 대체로 콘칭 시간이 경과할수록 procyanidin B1의 함량이 증가하였다. Procyanidin B2와 catechin, epicatechin은 모든 시료에서 48시간 동안 콘칭을 거친 시료가 유의적으로 높은 값을 보였으므로, 60°C에서 48시간 동안 콘칭을 거친 70% CMC의 커버춰(HH48)가 모든 시료들 중 가장 많은 카테킨 유래 화합물을 함유한 것으로 나타났다. This study was conducted to provide information regarding changes in antioxidant activity in response to conching temperatures, conching times, and cacao mass content (CMC) in dark chocolate. The radical scavenging activities and functional components of cacao nibs were highest for raw cacao nib (R0) under all conditions. Moreover, antioxidant activities and functional compounds increased during roasting for 25 min. As the conching temperature increased, the radical scavenging activities and functional components increased. Quantitative analysis of major catechin- derived compounds by HPLC revealed that R0 had the highest value for other roasted cacao nibs in all aspects (P<0.05). The content of procyanidin B2, catechin, and epicatechin increased during roasting for 25 min. Finally, evaluation of couvertures revealed that procyanidin B1 content increased as conching time increased to 48 h, except for 70% CMC and conched at 60°C (HH) and 70% CMC and conched at 50°C. Overall, HH48 contained the richest catechin-derived components.