대왕 오징어 연제품의 Texture에 영향을 미치는 전분의 종류

이남걸 한국수산학회 2000 한국수산과학회지 Vol.33 No.6

감자, 옥수수, 소맥전분들의 혼합비에 따른 오징어 연제품의 보수력을 측정한 결과 혼합비를 증가시킬수록 옥수수전분의 경우 10% 첨가될 때까지 계속 보수능이 증가되다 그 이후 일정하게 유지되는 경향을 나타내었다. 이러한 경향은 소맥전분과 유사하였으나 감자 전분과는 다소 차이를 나타내었다. 즉, 감자 전분의 경우는 거의 전분함량이 늘어날수록 1차반응에 준하여 증가하다가 15% 첨가시에 최고의 보수력을 유함을 볼 수 있는데, 이는 감자전분이 보다 높은 함수율을 지니고 있음을 간접 시사하고 있었다. Breaking stress는 전분의 함량이 증가할수록 증가하는 경향이었으나, breaking strain의 경우는 모두 전분을 첨가할수록 감소하는 경향을 나타내었다. 즉, 소맥전분은 10% 첨가구간에서는 거의 대조구와 같은 strain값을 유지함을 볼 수 있었다. 이러한 결과에서 겔의 물성적인 측면을 고려한다면 소맥전분을 사용하여 연제품의 강도와 부드러움 즉 elastic한 겔을 획득할 수 있음을 예측가능하게 한다. 대형오징어의 물성치를 texture map에 적응시켜보면, 옥수수 전분은 전분함량을 증가시킬수록 tough 해지면서 brittle 해지는 경향이었고, 감자전분의 경우 전체적으로 부서지거나 단단한 겔을 형성하기보다 보수력이 높은 탄력적인 겔을 형성할 수 있음을 알 수 있다. 한편 소맥전분의 경우 옥수수와 감자전분의 기능을 혼합한 것 같은 결과를 나타내었다. 전분 혼합비에 따른 색차의 변화를 조사한 결과 대체로 전분의 함량이 늘어나더라도 명도는 거의 변화가 없음을 보이고 있었는데. 이것은 겔안의 전분함량이 색차에는 기여하는바가 적음을 알 수 있었으며, 백색도의 경우 전분함량을 늘릴수록 1차반응적으로 증가하는 경향이었으나, 특히 소맥의 경우가 이러한 양상을 뚜렷하게 나타내었다. The effect of starches such as potato, corn and wheat starch on the rheological properties of ocean jumbo squid kamaboko was investigated. Changes in the water holding capacity and color values of those kamaboko gets was also studied using the maximum gel strength endowing starch. Wheat starch cold give the better water holding capacity and breaking stress than potato or corn starch within 10% additional level but corn starch resulted the highest those value at 20% added. Wheat starch had higher level of breaking strain and jelly strength at 10% then in descending order were corn starch, potato starch. But those starches were decreased after 15% level. Texture map showed the simple rheological properties of each starches heat gel with jumbo squid kamaboko. Corn starch map showed more tough and brittle than the other. Potato starch map showed more elastic gel than corn starch. Wheat starch map could make elastic-mushy gel. There was no significant color differences of each starches but the whiteness of each starch showed increase when the starch rate was increased.

전기자극이 넙치육의 사후조기의 물리화학적 및 물성적 변화에 미치는 영향

이남걸,양무희,조영제 ( Nam Geoul Lee,Mu Hae Yang,Young Je Cho ) 한국수산과학회 1995 한국수산과학회지 Vol.28 No.1

This study was undertaken to clarify the effects of electrical stimulation on physicochemical and rheological properties of the plaice (Paralichthys olivaceus) muscle at early period after death. The plaices were electrically stimulated in seawater bath (110V/60㎐) for 15sec., 35sec., and 60sec. and killed instantly with spiking at the head. Killed samples were stored at 5℃, and the changes in rigor index, ATP breakdown, lactate accumulation, and breaking strength of muscle through storage were investigated. Electrical stimulation effectively accelerated rigor-mortis, lactate accumulation, and ATP breakdown. As the time of electrical stimulation was lengthened, the onset of rigor-mortis of all samples were accelerated just after killing, and the amount of lactate was rapidly increased. But, significant differences were not observed in variance of rigor-mortis and lactate concentration. Electrically stimulated plaices showed decreasing in ATP to 4.58μmole/g for 15sec., 4.13μmole/g for 35sec., and 2.39μmole/g for 60sec. samples as compared with 5.5μmole/g of unstimulated samples. As the time of electrical stimulation was lengthened, ATP in samples were decomposed more rapidly. The rate constant of ATP breakdown were 0.244hr^(-1) for 15sec., 0.358hr^(-1) for 35sec., and 0.479hr^(-1) for 60sec.. The level of breaking strength in muscle of the plaice was 1050.30±50.23g immediately after killing. Values of breaking strength in samples electrically stimulated for 35sec. increased rapidly just after killing among all samples. However, the breaking strength was not increased through the whole storage time in samples stimulated for 60sec.. The value and time reaching to the maximum breaking strength for each samples stimulated electrically for 15, 35 and 60 second were 1264.43±35.76g and 2hr, 1357.68±22.50g and 0hr, and 1012.18±57.36g and 0hr. Breaking strength in all samples electrically stimulated decreased significantly (P$lt;0.05) after reaching the maximum values.

전기자극이 넙치육의 사후조기의 물리화학적 및 물성적 변화에 미치는 영향

이남걸 釜山水産大學 水産食品硏究所 1995 水産食品硏究所報告 Vol.16 No.-

대형오징어와 명태혼합 어묵의 가열겔화시 물성에 영향을 미치는 최적 혼합비

이남걸 釜山水産大學 水産食品硏究所 1999 水産食品硏究所報告 Vol.20 No.-

고등어 신선도 유지를 위한 해수와 담수 얼음의 저장효과

이남걸 한국응용과학기술학회 2020 한국응용과학기술학회지 Vol.37 No.4

본 연구는 근해에서 잡은 고등어의 신선도유지효과를 확인하기 위해 해수 슬러리얼음(SS), 해수 큐브얼음(SC), 수돗물 슬러리얼음(TS), 수돗물 큐브얼음(TC)에 저장하며, 신선도분석을 시행하였다. 각 얼음 성분 중 세균수는 음용수 기준 이하였고, 암모니아성 질소는 해수 기준치인 11 mg/L를 초과했다. 민물에 비해 바닷물의 탁도가 심했다. 고등어의 일반성분 분석결과 수분 함량이 72.7%, 단백질 20.5%, 지질 5.25%, 회분 함량이 1.3%로 나타났다. 해수 슬러리 얼음은 수돗물 얼음과 비교하여 pH가 낮게 유지되었 다. 저장 초기에는 모든 저장소에서 VBN 증가가 억제되었다. 전반적으로 해수빙이 담수 얼음보다 휘발성 염기질소(VBN) 값이 낮게 유지 되었다. This study was conducted to see the effect of maintaining the freshness of mackerel caught offshore, through the chemical analysis method in seawater slurry ice(SS), sea water cube ice(SC), tap water slurry ice(TS) and tap water cube ice(TC). Among each ice mass, bacteria were below the drinking water standard and ammonia nitrogen was over the threshold of 11 mg/l in sea water. The turbidity of the seawater was severe compared to that of fresh water. Proximate compositions showed 72.7% moisture content, 20.5% protein, 5.25% lipid, and 1.3% ash content. Sea slurry ice was kept low in pH compared with fresh water ice. VBN increases were inhibited in all reservoirs at the beginning of the storage. Generally Sea ice was kept lower VBN value than the fresh water ice.

전기작극이 넙치육의 사후조기의 물리화학적 및 물성적 변화에 미치는 영향

이남걸 釜山水産大學校 海洋産業開發硏究所 1995 硏究業績集 Vol.1994 No.-

대형오징어와 명태혼합 어묵의 가열겔화시 물성에 영향을 미치는 최적 혼합비

이남걸(Nam Gul Lee),유승균(Seung Geun You),조영제(Toung Je Cho) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.6

This study was investigated the changes of the properties of matter such as the gel formation of the combined fish based on the mixed rate between the ocean jumbo squid and Alaska pollock surimi, and compared the relationships between the gel formation and water holding capacity. The changes of the gel formation based on 20 min fish grinding time and 2.5% salt concentration according to the mixed rate was thought as the optimal addition limit. There was no significant function of gel product more than 20% Jumbo squid meat. The more squid meat in the mixed meat could make the lower breaking stress but 7:3 rate of pollock : squid could retain breaking strain. The effect of the moisture content on mixed fish meat was studied and the drastic decrease of the gel formation and water holding capacity was indicated in 78%.

고등어육 단백질 패턴에 영향을 미치는 전해수 수세효과

이남걸(Lee, Nahm-Gull) 한국산학기술학회 2012 한국산학기술학회논문지 Vol.13 No.1

본 연구는 고등어육을 수도수 수세한 것(Tap water washing, TWW)과 전해수 수세한 것(Electrolytic water washing, EWW)의 일반성분과 색차 그리고 SDS-전기영동을 통하여 수세효과를 확인하였다. EWW 고등어육 잔사의 수분함량은 TWW경우보다 높게 나타났다(p<0.05). 단백질함량은 TWW경우보다 EWW 경우가 1%정도 더 감소하였다. 조지방의 경우도 단백질결과와 같았다. 전해수에 수세한 것에 비해 수도수에 수세한 처리구가 명도값이 높았다. 적색 도는 낮아지는 경향이었으나 수도수와 전해수모두 2회 이상의 수세에서는 감소하는 경향은 유의하지 않았다(p<0.05). 황색도는 처리구 모두 수세횟수에 관계없이 유의하지 않은 결과 였다. 전기영동에 의한 단백질 패턴변화를 확인한 결 과 EWW 잔사물이 TWW 잔사물 보다 더 진한 즉, 염용성 단백질 band(205KD) 부분이 증가하였다. 이러한 결과는 적색육 어묵산업에서 EWW가 TWW보다 나을 것으로 생각된다. This study was conducted to determine the effects of electrolytic water washing(EWW) and tap water washing(TWW) on proximate composition, color difference and SDS-PAGE changes of Mackerel(Scomber japonicus) muscle. Moisture contents of washed mackerel sediments EWW were much higher than TWW(p<0.05). Crude proteins of washed mackerel sediments EWW were 1% lower than TWW. Crude lipides had same results with crude proteins. Hunter value L, a, b were tested to each samples. L* values of TWW were higher than EWW. Both of a* values were lower with washing times in order of 3rd>2nd>1st(p<0.05) but 2nd and 3rd of EWW were not significantly different(p>0.05). b* values were not different between the TWW and EWW(p<0.05). SDS-PAGE patterns of EWW muscle sediments were more darkeness 205KD band than TWW muscle sediments. In these results said that EWW is better than TWW for red meat kamaboko industry, respectively.

스테인레스 극판을 이용한 전해수장치의 수질특성과 오징어 선도유지를 위한 전해수 빙장 효과

이남걸(Nahm-Gull LEE) 한국수산해양교육학회 2006 水産海洋敎育硏究 Vol.18 No.3

고등어육 단백질 가열겔 물성에 대한 알카리 전해수세수 효과

이남걸 ( Nahm Gull Lee ) 한국환경과학회 2012 한국환경과학회지 Vol.21 No.2

In this study, the alkiline water washing condition of mackerel(Scomber japonicus) dark meat was investigated to improve processing conditions of red muscle fish meat paste heating gel. Chemical alkaline water(CWM) and electrolytic alkiline water(EWM, pH 12) were used for washing the mackerel raw meat. Washed meats were minced with 2.5% salt and heated at 90℃/15 min to testing texture profile analysis. Moisture of CWM and EWM was increased with both washing times(p<0.05). Crude lipids and protiens were decreased with washing times. Lightness of chemical alkaline water washed mackerel heated paste gel(CWHPG) was higher than electrolytic alkaline water washed mackerel heated paste gel(EWHPG). Redness and yellowness were more decreased than control meats. Jelly strength of CWHPG and EWHPG was not increased more than 2 times wased meat and was increased with protein decrease. Texture profile analysis, max force1 of CWHPG and EWHPG was higher hardeness than the control meat except gel strains. From these results, it could be suggested that electric alkialine water washing is also effective in advance the red meat paste heating gel process of kamaboko industry.