http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
이일숙(Il-Sook Lee),박선영(Sun-Young Park),이주희(Joo-Hee Lee),성낙주(Nak-Ju Sung) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.5
건조명태의 안전성 확보를 위한 기초자료를 얻고자 천일, 열풍 및 동결건조 중 7-ketocholesterol, 7α-, β-hydroxycholesterol 및 25-hydroxycholesterol의 생성유무를 검토하였고, 또 cholesterol 및 malonaldehyde의 변화도 조사하였다. 건제품 중 콜레스테롤은 건물량 기준으로 134.0~191.3㎎/100g으로서 생시료 307.1㎎/100g에 비하여 약 43.6~62.3%의 감소를 보였고, 반면에 malonaldehyde는 생시료 16.5㎍/100g(건물량기준)에 비해 건제품에서는 약 1.4배 증가하였다. 콜레스테롤의 주요 산화물 중 7α-, 7β-hydroxycholesterol 및 25-hydroxycholesterol은 생시료에서 전혀 검출되지 않았으나 7-ketocholesterol은 생시료에서 13.8㎍/g으로 검출되었다. 콜레스테롤 산화물은 건조 중 모두 증가하는 경향을 보였는데, 비교적 7α- 및 7β-hydroxycholesterol이 큰폭으로 증가하여 건제품에서 각각 34.1~41.7㎍/g, 26.8~40.2㎍/g였고, 다음으로 7-ketocholesterol 및 25-hydroxycholesterol의 순이었다. 명태건조 중, 콜레스테롤 산화물 생성을 최소화시키기 위해서는 비교적 동건법이 효과적이라는 결론을 얻었다. This study aαempted to establish the basic data for ensuring the safety of dried Alaska pollack. The changes of such compounds in the course of drying as cholesterol, malonaldehyde, 7-ketocholesterol, 7α-, 7β-hydroxycholesterol and 25-hydroxycholesterol were analyzed. The contents of cholesterol decreased rapidly in the samples during sun, hot-air and frozen drying and the decreased levels of cholesterol in dried products were about 134.0~191.3㎎/100g as compared with 307.1㎎/100g in raw samples. Malonaldehyde contents were 16.5㎍/100g in the raw samples, while its contents increased about 4.8-6.1㎍/100g in dried samples. In the raw samples, oxidized cholesterols were not detected except 7-ketocholesterol, while in the dried products high levels of oxidized cholesterols, such as 7α-hydroxycholesterol (34.1~41.7㎍/g), 7β-hydroxycholesterol(26.8~40.2㎍/g) and 25-hydroxycholesterol (0.3~1.3㎍/g) were detected. Frozen drying was formed to be the most effective to minimize the formation of oxidized cholesterol in Alaska pollacks.
수확시기별 제주산 가공용 감귤의 이화학적 특성과 hesperidin함량
양지원 ( Ji Won Yang ),최일숙 ( Il Sook Choi ),이정희 ( Jeong Hee Lee ),조장원 ( Chang Won Cho ),김성수 ( Sung Soo Kim ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.5
This study, the changes in physicochemical properties and hesperidin content of Jeju-processed citrus fruits according to the harvest date were evaluate. The soluble-solid content, pH, and soluble solid-acid ratios gradually increased, but titratable acidity slightly decreased with a delay in the harvest date. The color index, lightness, yellowness, and turbidity slightly decreased whereas the redness slightly increased with a delay in the harvest date. The hesperidin content slightly decreased with a delay in the harvest date. Hesperidin, which is the major cause of juice cloudiness, decreased with a delay in the harvest date. These results suggest that later-harvested fruit juice is bound to be less cloudy.
전통식과 개량식 튀김기에 대한 튀김기름의 유리지방산 생성 및 산패도 측정 비교
최수근(Soo Keun Choi),최일숙(Il Sook Choi),이영순(Young Soon Lee) 한국조리학회 2011 한국조리학회지 Vol.17 No.4
The property of deep frying oil is one of the important factors in fried food quality. The purpose of this study is to identify the quality of deep frying oil in continuous usages for 4 days by two types of fryers: traditional and modified fryers. After frying pork cutlets, the frying oil was kept not only for several physical analyses such as color, viscosity, and water content but also for quality analyses of frying oil such as free fatty acid, double bond changes and oxidative rancidity formation. The fried oil by a traditional fryer was significantly increased in the physical values of color and viscosity than that by a modified fryer. In the acid value, the fried oil by a traditional fryer was significantly increased in free fatty acid than that by a modified fryer while the iodine value was significantly decreased in the fried oil by a traditional fryer when compared to control oil and fried oil by a modified fryer. In the peroxide value as an indicator of primary oxidation products, the fried oil by both fryers was significantly increased till the second day but decreased in the value after the third day because of unstable hydroperoxides` decomposition. In the p-anicidine value as an indicator of secondary oxidation products, the fried oil in a traditional fryer was significantly increased in the value than that in a modified fry.