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- 저자 : 이남걸 ( Nahm Gull Lee ) (검색결과 12 건)
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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.
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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.
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생선 내장으로부터 분리된 프로바이오틱 유산균에 의한 히스타민 생산균의 제어
임은서,이남걸,Lim, Eun-Seo,Lee, Nahm-Gull 한국미생물학회 2016 미생물학회지 Vol.52 No.3
본 연구에서는 생선 내장으로부터 분리된 유산균의 프로바이오틱 특성과 아민 산화효소(diamine oxidase, DAO) 및 박테리오신 생산을 통한 히스타민 분해능을 조사하였다. 조기, 가자미, 명태 및 우럭 내장으로부터 분리된 총 97종의 유산균 중에서 CIL08, CIL16, FIL20, FIL31, PIL45, PIL49, PIL52 및 RIL60 균주는 인공 소화액에 대한 저항성이 강하고, HT-29 상피세포에 대해서도 높은 부착력을 보였으며, 항생제(amoxicillin, ampicillin, erythromycin, penicillin G, streptomycin, tetracycline 및 vancomycin)에 대한 내성도 강한 것으로 나타났다. 게다가 이들 균주들은 히스티딘이 함유된 탈카르복시화 액체배지 내에서 히스타민을 생산하지 않았다. 특히 DAO를 생산하는 것으로 추정되는 CIL08, FIL20, PIL52 및 RIL60 등의 4균주는 히스타민 분해능이 유의하게 높았다. FIL20, FIL31 및 PIL52 유산균이 생산한 박테리오신에 의해선 Enterococcus aerogenes CIH05, Serratia marcescens CIH09, Enterococcus faecalis FIH11, Pediococcus halophilus FIH15, Lactobacillus sakei PIH16, Enterococcus faecium PIH19, Leuconostoc mesenteroides RIH25 혹은 Aeromonas hydrophilia RIH28의 증식과 히스타민 생성량이 유의하게 감소되었다. 또한 생선 내장에서 분리된 히스타민 생성균과 히스타민 분해능 혹은 박테리오신 생산능을 가진 CIL08, FIL20, PIL52 및 RIL60 유산균과 혼합 배양에 의해 히스타민 축적량이 감소되었다. 히스타민 생성을 억제하는 프로바이오틱 유산균의 배양학적 특성과 16S rRNA 염기서열 분석을 통해 Pediococcus pentosaceus CIL08, Lactobacillus plantarum FIL20, Lactobacillus paracasei FIL31, Lactobacillus sakei PIL52 및 Leuconostoc mesenteroides RIL60으로 동정되었다. In this study, we examined in vitro the potential probiotic properties of lactic acid bacteria (LAB) obtained from the fish intestine and their ability to degrade histamine through the production of diamine oxidase (DAO) enzymes and bacteriocin. Among 97 LAB strains isolated from the intestine of croaker, flatfish, pollack, and rockfish, CIL08, CIL16, FIL20, FIL31, PIL45, PIL49, PIL52, and RIL60 isolates exhibited excellent survival rates under simulated gastrointestinal tract conditions, high adhesion ability to HT-29 epithelial cells, and resistance to the antibiotics such as amoxicillin, ampicillin, erythromycin, penicillin G, streptomycin, tetracycline, or vancomycin. In addition, these strains did not produce histamine in decarboxylating broth containing histidine. In particular, 4 strains (CIL08, FIL20, PIL52, and RIL60) that may produce DAO were significantly able to degrade histamine. The bacteriocins produced by FIL20, FIL31, and PIL52 LAB inhibited the growth and histamine production of Enterococcus aerogenes CIH05, Serratia marcescens CIH09, Enterococcus faecalis FIH11, Pediococcus halophilus FIH15, Lactobacillus sakei PIH16, Enterococcus faecium PIH19, Leuconostoc mesenteroides RIH25, or Aeromonas hydrophilia RIH28. Histamine-producing strains isolated from fish intestine were found to reduce histamine accumulation during co-culture with CIL08, FIL20, PIL52, and RIL60 LAB showing histamine degradation or bacteriocin production ability. The probiotic strains preventing histamine formation were identified as Pediococcus pentosaceus CIL08, Lactobacillus plantarum FIL20, Lactobacillus paracasei FIL31, Lactobacillus sakei PIL52, and Leuconostoc mesenteroides RIL60 with high similarity based on 16S rRNA gene sequencing.
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조민성 ( Min Sung Cho ),이남걸 ( Nahm Gull Lee ),조영제 ( Young Je Cho ) 한국수산과학회 2002 한국수산과학회지 Vol.35 No.6
10% 단백질 농도에서 5, 15, 25, 35˚C에서 각각 48시간까지 수화시킨 첨가단백질의 겔 형성능을 조사하였을 때 대두단백이 혈장단백, 건조난백과 같은 다른 2가지 첨가단백질 사이에는 중요한 차이가 있었으며, 이는 대두 단백은 모든 조건에서 겔을 형성하지 못하였고, 수화는 5˚C, 12시간 24시간에서 혈장단백의 젤리강도를 10% 정도 상승시켰으며, 건조난백의 경우 5, 15, 25˚C에서 12, 24시간에서 60% 정도 젤리강도를 증가시켰다. 이와 같이 겔 형성능이 상승한 경우는 수화가 단백질의 인력과 척력의 적절한 균형을 제공한 것으로 추정되며, 실제 단백질의 겔 형성능을 이용하는 많은 식품이 있고 또한 가공공정이 다양하지만 적절한 수화공정의 추가는 겔 형성능을 상승시킬 수 있을 것으로 판단되었다. This study was investigated the changes of gel properties about pH, color and water holding capacity at various hydration time and temperature of food-grade additives (BPP: bovine plasma protein, DEW: dried egg white, SPI: soy protein isolate). The changes of rheological properties were checked about hydration time and temperature. Hydration time and temperature affected pH value, hydration decreased pH of SPI and DEW. The BPP was not influenced at hydration time and temperature. Some Hydration condition increased jelly strength of food-grade additive, but SPI did not form a gel at all hydration condition. Hydration increased lightness of food-protein.
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가다랑어 자숙액 , 혈합육 , 두부 및 내장의 유효성분
최영준(Yeung Joon CHOI),김인수(In Soo KIM),이근우(Keun Woo LEE),김근배(Geon Bae KIM),이남걸(Nahm Gull LEE),조영제(Young Je CHO) 한국수산과학회 1996 한국수산과학회지 Vol.29 No.5
To evaluate the possibility of using a by-products of skipjack canning as a food or feedstuff, the proximate composition, total and free amino acids, total lipid composition, and nucleotide related compounds were analyzed. The crude protein was highest in dark muscle, while lipid was highest in head. The important total amino acids in by-products were founded to be glycine, glutamic acid, alanine and histidine. The important free amino acids from dark muscle and head were taurine, histidine and anserine. The amounts of histidine, anserine and carnosine in dark muscle was higher than those of cooking drips, head, and raw vicera. The major fatty acids in by-products were palmitic, stearic, oleic and docosahexaenoic acid (DHA). The inosine and hypoxanthine were important nucleotide related compounds in by-products. The results suggests that by-products from skipjack can be used as food sources and feedstuffs especially for marine fish culture.
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