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국내산 무지개송어(Oncorhynchus mykiss)의 생산지에 따른 영양성분 비교
윤나영,인정진,안병규,한형구,손승아,이우진,이종봉,배연주,박혜민,주홍준,심길보 한국수산과학회 2023 한국수산과학회지 Vol.56 No.1
This study compared the nutritional composition of rainbow trout Oncorhynchus mykiss from different inland-based trout farms. The proximate composition ranges of the fish were 67.10–72.77 g/100 g moisture, 19.13–21.35 g/100 g crude protein, 5.12–11.72 g/100 g crude lipid, and 1.24–1.97 g/100 g ash. In addition, rainbow trout contained significantly different mono- and poly-unsaturated fatty acid concentrations, ranging from 1.31 to 4.33 g/100 g and 1.21 to 3.2 g/100 g, respectively. The content of n-3 and n-6 fatty acids ranged from 0.68 to 1.68 and from 0.49 to 1.61 g/100 g, respectively. The n-6/n-3 ratio was in the range of 0.79–1.59. The vitamin content of the rainbow trout from the different farms was 14.83–49.30 μg/100 g vitamin A, 922.05–3,179.38 μg/100 g alpha-tocopherol, ND–73.59 μg/100 g, gamma-tocopherol, 2.97–14.55 μg/100 g vitamin D, and 76.63–126.03 μg/100 g vitamin B2. Slight differences were observed in the crude lipid, fatty acid, and vitamins A and E contents among the of rainbow trouts from the different farms. The results suggest that the fish nutrient composition, especially that of lipids, was significantly different among rainbow trouts from different farms, but may not be related to the production area.
생굴(Crassostrea gigas)의 선도 변화에 포장용기가 미치는 영향
윤나영,안병규,인정진,한형구,이우진,서정화,정삼근,심길보 한국수산과학회 2022 한국수산과학회지 Vol.55 No.1
The shelf life of oysters Crassostrea gigas, in two different types of packaging containers, polyethylene (PE) and polyethylene terephthalate (PET), was determined by evaluating the pH, glycogen and soluble protein content, turbidity, and viable cell count. After 7 days of storage, the pH of the packing water in the PE container decreased to 5.88, while the pH in the PET container decreased to 6.03. In the PE container, the glycogen content of the oysters decreased by 0.85 g/100 g and the soluble protein content and turbidity of the packing seawater increased by 1,927.21 mg/100 g and 3.24 McF, respectively. In the PET container, the glycogen content of the oysters decreased by 0.96 g/100 g and the soluble protein content and turbidity of the packing seawater increased by 1,674.75 mg/100 g and 0.98 McF, respectively. The reaction rate constants (K) were as follows: glycogen content, -0.18 (PE) and -0.10 (PET); soluble protein content, 0.29 (PE) and 0.26 (PET); and turbidity, 0.41 (PE) and 0.06 (PET). These results suggested that PET can be used as a new packaging container material for raw oysters because the quality is maintained and it offers more convenient handling during distribution.
다당류 및 TGase를 활용한 동결 무지개송어육(Oncorhynchus mykiss)의 물성개선 및 저장성 향상 효과
이종봉,박혜민,안병규,이우진,인정진,한형구,손승아,배연주,심길보 한국수산과학회 2023 한국수산과학회지 Vol.56 No.4
This study investigated the effect of transglutaminase (TGase) and polysaccharide kappa carrageenan on the texture, chemical, and microbiological qualities of refrigerated unmarketable rainbow trout Oncorhynchus mykiss. Gel strength increased substantially in TGase-treated samples, and was adding kappa carrageenan resulted in no significant difference. SDS-PAGE results confirmed that the myosin heavy chain band with a molecular weight of 205–250 kDa was weakened in trout meat treated with 1% TGase, which led to cross-linking reactions between proteins. The volatile basic nitrogen (VBN) increased in all samples during storage at 4°C for 10 days; however, the samples treated with 0.5% and 1% kappa carrageenan had the lowest VBN. The viable cell count increased in all samples treated with TGase and kappa carrageenan; however, an increase in TGase enzyme and kappa carrageenan concentration successfully hindered total bacteria growth. Thus, adding 1% TGase and 1% kappa carrageenan to refrigerated unmarketable rainbow trout formulations can optimize quality characteristics.
다당류 및 TGase를 처리한 동결 무지개송어(Oncorhynchus mykiss)를 활용한 라이스페이퍼롤의 품질 특성
박혜민,이종봉,안병규,이우진,인정진,한형구,손승아,배연주,심길보 한국수산과학회 2023 한국수산과학회지 Vol.56 No.5
This study was conducted to optimize the rice paper roll processing conditions with frozen rainbow trout Oncorhynchus mykiss meat (RPR-FRT) treated with polysaccharide and TGase using a response surface methodology and to examine their quality characteristics. The RSM results for the RPR-FRT showed that the optimum condition for the garlic-pepper mixture was 21.2 g and that for starch was 22.6 g based on 150 g of RPR-FRT. The RPR-FRT contained 58.47 g/100 g of moisture, 8.57 g/100 g of crude protein, 3.28 g/100 g of crude lipid, and 1.00 g/100 g of ash. The vitamin E content was 1,010.91 μg/100 g. Based on their contents, the samples could be considered good supplements for P, Cr, and Se. The RPR-FRT contained unsaturated fatty acids (75.84%), DHA (10.33%), and EPA (2.56%). Anserine, arginine, glycine, and taurine accounted for 41.93%, 11.27%, 7.13%, and 7.00% of free amino acids in the RPR-FRT, respectively. The sulfur compounds in the RPR-FRT constituted 73.16% of the total flavor compounds. The RPR-FRT prepared using the optimum conditions was superior in masking off-flavor and showed improved nutritional content.
유방암 환자의 수술 전 액와림프절 전이 여부 평가를 위한 영상의학적 검사의 효용성
김경덕(Kyeong Deok Kim),인정진(Jeong Jin In),장윤희(Yun Hee Jang),김지선(Zisun Kim),국중철(Jung Cheol Kuk),최규성(Kyu Sung Choi),정재홍(Jaehong Jeong),허성모(Sung Mo Hur),정귀애(Gui Ae Jeong),정준철(Jun Chul Chung),조규석(Gyu Seok Ch 대한종양외과학회 2015 Korean Journal of Clinical Oncology Vol.11 No.2
Purpose: The purpose of this retrospective study was to identify the diagnostic performance of positron emission tomography/computed tomography (PET/CT) compared to conventional modalities, such as ultrasonography (US) and contrast-enhanced computed tomography (CT) in detecting axillary lymph node metastasis (ALNM) in patients with breast cancer. Methods: Two hundred thirty-three consecutive patients diagnosed with primary breast cancer who had not been treated with neoadjuvant chemotherapy and had been examined by US, CT, and PET/CT before surgery were included. Sensitivity, specificity, positive predictive value (PPV), and negative predictive value (NPV) of each imaging modality and combinations of modality according to tumor size were obtained, and were compared with the histopathological results of sentinel lymph node biopsy or axillary lymph node dissection. Results: ALNM was confirmed in 32.6% (76/233) of patients. The sensitivity, specificity, PPV, NPV, and accuracy of US for detecting ALNM were 65.8%, 86.6%, 70.4%, 84.0%, and 79.8%, respectively. The sensitivity, specificity, PPV, NPV, and accuracy of CT were 72.4%, 72.6%, 56.1%, 84.4%, and 72.5%, respectively. The sensitivity, specificity, PPV, NPV, and accuracy of PET/CT were 69.7%, 86.0%, 70.7%, 85.4%, and 80.7%, respectively. The combination of US and PET/CT showed the most accurate results with specificity, PPV and accuracy values of 93.6%, 81.5%, and 82.0%, respectively. Conclusion: The diagnostic performance of PET/CT was comparable to that of US and CT. Combination of US and PET/CT could be a reliable strategy for determining preoperative ALNM in patients with operable breast cancer.
Citric Acid에 의한 원료 멸치(Engraulis japonicus) pH가 발효초기 멸치 액젓의 히스타민 생성에 미치는 영향
심길보,이우진,안병규,인정진,한형구,손승아 한국수산과학회 2023 한국수산과학회지 Vol.56 No.2
This study was conducted to inhibit histamine formation in salt-fermented anchovy Engraulis japonicus fish sauce, by lowering the pH using 1% citric acid as food additive during the initial fermentation stage. The fish sauce samples were prepared with fresh anchovies used immediately after being caught (F), and left at ambient temperature for 4 h, and 24 h with 25% salt, 1% citric acid, and without citric acid for a 6-month fermentation period. The content of ammonia nitrogen, total nitrogen, and glutamic acid in fish sauce was unaffected by the addition of citric acid during the fermentation period. The histamine content of F and 4 h samples were 20.5–30.6 and 77.4–119.3 mg/kg, respectively. The histamine content of F and 4 h samples with 1% citric acid was 4.1–8.7 and 50.4–56.1 mg/kg, respectively. Furthermore, addition of citric acid did not inhibit histamine formation in 24 h sample that had lower freshness quality. Additionally, effective inhibition of histamine is observed during manufacturing of salt-fermented anchovy fish sauce on an industrial scale, suggesting that lowering the initial pH using 1% citric acid does not alter the taste and flavor of the fish sauce.