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심길보 ( Kil Bo Shim ),박큰바위 ( Kunbawui Park ),윤나영 ( Na-young Yoon ),안병규 ( Byoung Kyu An ),인정진 ( Jung Jin In ),한형구 ( Hyeong Gu Han ),이우진 ( Woo Jin Lee ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6
Eighty-nine different types of commercially salt-fermented fishery products comprising various raw materials were analyzed for total aerobic bacteria, number of coliform bacteria, fecal coliform, and Escherichia coli. The food-poisoning bacterial content of the samples was investigated using next-generation sequencing. The mean mass of total aerobic bacteria in Jeotgal was 6-1.8×10<sup>9</sup> CFU/g, and that in Aekjeot and Sikhae was 4-2.2×10<sup>5</sup> CFU/mL and 1.9×105-8.4×10<sup>8</sup> CFU/g, respectively. Coliform bacteria were detected in 9 (28.1%) of 32 Jeotgal samples; 15 (46.8%) of 32 seasonal Jeotgal samples; and in 5 (55.5%) of 9 Sikhae samples. Fecal coliform and E. coli were not detected in 86 of the 89 samples. Yersinia enterocolitica was detected only in Galchi jeot (salt-fermented hairtail) (1 type) and not in other Jeotgal samples. These results contribute to our knowledge regarding the bacterial stability of salt-fermented fishery products.
염건 조피볼락(Sebastes schlegeli) 제조 중 ADH 및 ALDH의 활성변화
심길보 ( Kil Bo Shim ),이현진 ( Hyun Jin Lee ),이소정 ( So Jeong Lee ),조현아 ( Hyun Ah Cho ),윤나영 ( Na Young Yoon ),임치원 ( Chi Won Lim ) 한국수산과학회 2012 한국수산과학회지 Vol.45 No.6
The objective of this study was to determine the processing conditions for salt dried rockfish Sebastes schlegeli by sun drying and cold-air drying, as measured by alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activity. We processed salt dried rockfish samples. The salinity of rockfish samples was within 1% following salting with 25% salt brine for 3 h. The moisture content of salt dried rockfish was found to reduce linearly from 70.12 to 39.5 g/100 g over the same time interval. The water activities of salt dried rockfish by sun and cold- air drying were 0.94 and 0.87, respectively, after three days of drying. Acid values (AV) were 10.71 and 5.96 mg KOH/ g, respectively, after the three day drying period. The ADH activity in a water extract from salt dried rockfish following sun and cold-air drying for 24 h was 228.5% and 226.1% at 13.3 mg/mL, respectively, and was higher than that when drying lasted for 48 and 72 h. The ALDH activity was not affected but both ADH and ALDH activity tended to decrease as the drying time increased from 24 to 72 h. The conditions of processing for the best quality of salt dried rockfish were determined to be drying with a cold-air system for 24 h. These results indicated that water extracts from salt dried rockfish have valuable biological attributes owing to the metabolizing of alcohol and can provide useful information for the design of drying systems for salt dried rockfish.
쏘가리(Siniperca scherzeri)의 시기에 따른 영양성분 변화
심길보 ( Kil Bo Shim ),김민아 ( Min A Kim ),윤나영 ( Na Young Yoon ),송미영 ( Mi Young Song ),정수정 ( Su Jung Jung ),임치원 ( Chi Woon Lim ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.6
Seasonal variation in the composition and fatty acid, amino acid, cholesterol, and vitamin contents in the muscles of the mandarin fish Siniperca scherzeri, caught in Soyangho Lake, Korea, was studied. The moisture content was 74.5-78.7 g/100 g, lipids ranged between 1.06 and 4.23 g/100 g, protein between 18.5-20.7 g/100 g, and ash between 0.74 and 2.04 g/100 g. The moisture content was lowest in May and tended to increase from June to October. The highest protein levels occurred in May, which coincided with the timing of oocyte maturation, and then decreased at the beginning of spawning. The highest lipid levels occurred in May and November coinciding with the periods before spawning and hibernation. The ratio of EAA/NEAA was higher than the value recommended by FAO for an `ideal` food protein. There were significant differences in Mg and Fe contents with spawning; they were highest in May. Contents of vitamin A and E were from not detected (ND) to 17.1 μg/100 g and ND to 0.69 mg/100 g, respectively and were highest in November. The content of niacin tended to decrease in June and increased until November and hibernation. The cholesterol content was 14.9-78.9 mg/100 g; it decreased from March to July and then increased until November. In conclusion, there is potential for expanding the commercial utilization of the mandarin fish as a food resource.
굴(Crassostrea gigas)의 선도에 따른 pH, 글리코겐, 가용성단백질, 탁도와의 상관관계
손광태 ( Kwang Tae Son ),심길보 ( Kil Bo Shim ),임치원 ( Chi Won Lim ),윤나영 ( Na Young Yoon ),서정화 ( Jeong Hwa Seo ),정삼근 ( Sam Geun Jeong ),정우영 ( Woo Young Jeong ),조영제 ( Young Je Cho ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.5
We examined chemical changes in oysters Crassostrea gigas and packing water that were sold after storage at 5, 10, and 20℃. The pH of oysters stored at 5℃ dropped to 5.81 after 10 days of storage, while that of oysters at 10℃ and 20℃ dropped to 5.37 after 8 days and to 5.04 after 4 days, respectively. The glycogen content of oysters stored at 5℃ decreased from 718.89 to 421.85 mg/100g during storage, while that of oysters at 10℃ decreased to 351.49 mg/100 g after 4 days. The turbidity and soluble protein in packing water increased slightly. The viable cell count of oysters did not exceed 6 log CFU/g after 10 days of storage at 5℃, but that of oysters at 10℃ did so after 8 days. Additionally, the viable cell count of packing water was lower than that of oysters. We performed a principal component analysis, where the first principal component (55.03%-57.24%) and second principal component (42.76%-44.97%) described most variation. The first principal component included the pH of oysters and packing water, and the glycogen content of oysters. A Pearson correlation between the first two principal components had a higher R value than that between other components. Freshness was evaluated using the pH of oysters and packing water, and glycogen. We found that soluble protein content was significantly associated with a lower pH and glycogen content.
최지일 ( Ji Il Choi ),심길보 ( Kil Bo Shim ),윤나영 ( Na Young Yoon ),김민아 ( Min A Kim ),박재승 ( Jae Sung Park ),임치원 ( Chi Won Lim ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.5
The study investigated the chemical composition, pH, and texture of salted jellyfish processed in Indonesia, Thai-land, and China as a pilot study for processing the jellyfish Nemopilema nomurai, which occurs in Korean coastal waters. The 14 samples of salted jellyfish included processed umbrella and oral arms and consisted of 68.4-78.3 g/100 g moisture, 1.79-4.37 g/100 g crude protein, and 0.07-0.41 g/100 g crude lipid. The total amino acid content was 2.30-4.69 g/100 g and glycine accounted for 20.07-37.37% of the total amino acids. Salting jellyfish reduces the possibility of microbial growth and enhances the shelf life because the samples have a pH of 3.77-4.35, salinity of 18.53-24.02%, and lower water activity of 0.77-0.80. The lightness (L), redness (a), and yellowness (b) of the samples were 53.98-61.32, 1.76-6.26, and 14.08-29.0, respectively. The springiness, strength, and hardness of the salted jellyfish differed significantly among the products. The sample processed in Indonesia had the highest springi-ness. While the chemical composition, pH, water activity, and color differed significantly among the products, there were no significant effects of the country of manufacture. These results will enable the determination of quality index parameters for salted processed Nemopilema nomurai caught in Korean coastal.
새꼬막(Scapharca subcrenata) 추출물의 혈관신생 억제활성과 특성
임치원 ( Chi Won Lim ),박희연 ( Hee Yeon Park ),심길보 ( Kil Bo Shim ),윤나영 ( Na Young Shim ),김연계 ( Yeon Kye Kim ) 한국수산과학회 2012 한국수산과학회지 Vol.45 No.4
Anti-angiogenesis therapy is one of the most promising strategies for the treatment of cancer. We investigated the anti-angiogenesis activity of an extract from the ark shell Scapharca subcrenata and attempted to purify the active compounds. The crude extract of the ark shell inhibited the proliferation of human vein endothelial cells (HUVEC-1) and tube formation by human dermal microvascular endothelial cells (HMEC-1). The methanol extract of the viscera of the ark shell showed activity. The ark shell extract acts as an angiogenesis inhibitor and could be developed further as a health substance, functional food, and anticancer agent.
자연산과 양식산 동자개(Pseudobagrus fulvidraco)의 시기에 따른 영양성분 변화
임치원 ( Chi Woon Lim ),김민아 ( Min A Kim ),계현진 ( Hyun Jin Gye ),윤나영 ( Na Young Yoon ),송미영 ( Mi Young Song ),심길보 ( Kil Bo Shim ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.6
We evaluated seasonal variations in the proximate, fatty acid and total amino acid compositions and mineral content of the muscles of wild and cultured Korean bullhead Pseudobagrus fulvidraco. The wild and cultured samples showed a significantly higher proportion of crude lipids than other components. Crude lipid content was highest in May in wild fish but lowest in May in cultured fish. We found no significant difference between wild and cultured samples in terms of fatty acid and total amino acid compositions and mineral content. The levels of saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) as well as n-6/n-3, were higher in the muscles of wild fish compared with those of cultured fish. However, monounsaturated fatty acids (MUFA) levels were higher in cultured fish. Both wild and cultured fish were good sources of eicosapentaenoic acid (EPA) and docosa hexaenoic acid (DHA). In wild fish, the Mg and Zn contents were highest in August, while the Ca, P, Na, K, Fe, and Cu contents were highest in May. However, the mineral content of the cultured fish did not exhibit significant seasonal variation.
남극이빨고기(Dissostichus mawsoni)의 지방산조성
임치원 ( Chi Won Lim ),조현수 ( Hyun Su Jo ),연인자 ( In Jia Yeon ),석규진 ( Kyu Jin Seok ),최석관 ( Seok Gwan Choi ),윤나영 ( Na Young Yoon ),심길보 ( Kill Bo Shim ) 한국수산과학회 2012 한국수산과학회지 Vol.45 No.6
The proximate compositions and fatty acid profiles of Antarctic toothfish Dissostichus mawsoni that was caught in the southern Ross Sea (J, L) of the Antarctic Ocean were studied. The lipid contents of samples from J and L were 18.2 and 21.1%, respectively. The protein and ash contents were similar for samples J and L. The prominent fatty acids in the total lipids of the fish muscle were 18:1n-9, 16:1n-7, 16:0, 14:0, 18:1n-7, 20:5n-3 (eicosapentaenoic acid, EPA), and 22:6n-3 (docosahexaenoic acid, DHA). In addition, the total fatty acids of bycatch products in the toothfish stomachs (Pleuragramma antarcticum, Gerlachea australis, Pasiphaea sp., Trematomus eulepidotus, Chionodraco hamatus, Chionodraco myersi, and Neopagetopsis ionah) were determined. The prominent fatty acids in those species were 18:1n-9, 16:0, 14:0, DHA, EPA, and 18:1n-7.