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한국산 고등어의 Vitamin A 분포 및 시기적변화에 대하여
이응호 한국농화학회 1965 Applied Biological Chemistry (Appl Biol Chem) Vol.6 No.1
The mackerels, Scomber japonicus (HOUTTYN), for this study were caught by purse sein net in Korea. In this paper, the seasonal variations of the oil content and Vitamin A concentration in oil in different parts of the mackerel, the distribution of the Vitamin A of viscera of that and physical and chemical constants of oil were discussed. The results are summarized as follows: 1. In the beginning of June, the liver weight increased rapidly and reached the maximum. In this period, the gonad weight was also maximum. It seemed that this phenomenon has influenced on the nutritional and physiological aspects of the spawning stage. 2. The Vitamin A concentration of liver oil reached the maximum value in the middle of July. In the most case, it was proportinate to the oil content in liver inversely. 3. The Vitamin A concentration of pyloric caeca oil reached the maximum Value in the late of July. It showed the tendency of being proportionate to the oil content in pyloric caeca inversely. And the Vitamin A concentration of intestine oil reached maximum value in the beginning of July. 4. The distribution average ratio of Vitamin A in liver, pyloric caeca, intestine, stomach and contents of stomach and gonad to the total Vitamin A in whole viscera were 60.8, 29.4, 5.7, 2.2, and 1.9 percentage. The seasonal variation of the distribution of Vitamin A in pyloric caeca to the amount of total Vitamin A in whole viscera was proportionate to that of liver inversely. 5. It seemed that there were no any corelation between the Vitamin A content and seasonal variation of the physical and chemical constants of viscera oil. But when the Vitamin A concentration was high, the refractive index, the amount of unsaponifiable matter and iodine value of viscera oil were also high. 6. On the extracting vitamin oil of viscera of mackerel, it is the most suitable period from the end of May to the middle of October. The liver, pyloric caeca and intestine of mackerel are valuable and the other parts of vicera are worthless as vitamin oil resources. It is probable that the whole viscera oil could also be utilized as vitamin-rich oil, if it were concentrated.
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이응호,오광수,안창범,이태헌,정영훈 한국수산학회 1987 한국수산과학회지 Vol.20 No.3
정어리를 효율적으로 이용하기 위하여 각종 조리재료 및 식품가공용 중간소재로 이용할 수 있는 정어리냉동조미육의 가공조건을 구명하고 저장 중의 품질안정성에 대하여 검토하였다. 정어리냉동조미육을 가공하기 위하여 정어리육을 채육한 다음 육에 대하여 대두유의 유화커어드 20.6%, 식염 0.5%, 설탕 2.0%, sodium bicarbonate 0.4%, polyphosphosphate 0.2%, MSG 0.1% 및 양파가루 0.3%, 마늘가루 0.1%, 생강가루 0.1%, 대두단백질 3.0%, 그리고 저장 중의 지질산화를 방지 할 목적으로 sodium erythorbate를 0.1% 첨가하여 잘 혼합한 후 -35℃에서 동결시켜 -20℃에서 저장하는 것이 좋았다. 정어리냉동조미육의 수분함량은 67∼70%, 조단백질 14∼16%, 조지방 11∼12%였으며, 저장 중 제품의 pH는 다소 감소하고 휘발성염기질소는 약간 증가하였으며 생균수는 거의 변화가 없었다. 동결저장 중 과산화물값, 카르보닐값 및 TBA 값을 측정한 결과 sodium erythorbate를 첨가한 제품(B)는 지질산화가 효율적으로 억제되었다. 제품의 정미성분 중 IMP는 저장 중 감소하였고 hypoxanthine은 증가하였다. 제품의 유리아미노산은 histidine과 glutamic acid가 대부분을 차지하였고 저장 중 약간 증가하였다. 정어리냉동조미육의 정미성분의 주체는 양적으로 보아 유리아미노산과 핵산관련물질이었고 저장 중 총량은 거의 변화가 없었다. 제품의 주요구성지방산은 18:2, 18:1, 16:0 및 18:3 등이 있고 저장 중 22:6의 감소율은 제품(B)에서 현저하게 억제되었다. 저장 중 제품 모두 유리드립과 가압드립은 증가하였고 염용성질소는 감소하였다. 텍스튜어는 경도와 질김성이 다소 증가하였으며 탄성과 응집력은 거의 변화가 없었다. 색조는 L값(명도)은 감소하고 b값(황색도)은 약간 증가하였으며 그 변화폭은 표면이 더욱 컸다. 관능검사 결과 제품 모두 저장 120일 동안 품질이 안정하게 유지되었으며 제품(B)의 품질안정성이 가장 우수하였다. Seasoned sardine meat was prepared to extend the use of sardine for human consumption, and processing conditions and storage stability of frozen seasoned sardine meat were studied during storage at -20℃. The fish was beheaded, gutted and cleaned in a washing tank. The washed fish was then put through a belt-drum type meat separator which separates the flesh from the bone and skin. Mechanically deboned fish meat was mixed with 20.6% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 0.3% anion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein and 0.1% sodium erythorbate. This seasoned sardine meat was frozen with contact freezer, packed in a carton box and then stored at -20℃. The pH, volatile basic nitrogen, viable cell counts, peroxide value, carbonyl value, thiobarbituric acid value, taste compounds, fatty acid composition, salt extractable nitrogen, drip, texture, and color values of the products were determined during frozen storage. The results showed that lipid content in products could be controlled by using emulsion curd, and flavor and texture could be improved by adding spices and soybean protein, and lipid oxidation could be retarded by 0.1% sodium erythorbate. Judging from the results of chemical experiments and sensory evaluation, the products can be preserved in a good quality for 120 days during frozen storage.
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이응호,백성혜,배영부,구덕길 한국과학교육학회 1995 한국과학교육학회지 Vol.15 No.1
The purposes of the 'Students' Science Inquiry Experiment Tournament' which is one of the 'Students' Science Inquiry Olympic Tournaments' are; 1) cultivate students' intellectual interests, inquiry abilities, and scientific attitude dealing with students' scientific reasoning abilities, problem solving abilities, and experimental apparatuses operation abilities, 2) contribute substantiality of science education through experimental inquiry learning, 3) make the ground of basic science development of the future society by selecting excellent students who have talents for science, 4) elevate science teachers' morale by this tournament. The test items set and evaluation results of the tournament were analysed in this study. The results of this study were ; 1) the discrimination ability of the paper-and pencils test and the experiments were low because the students' scores of the items were not normally distributed and standard deviations were very small values, 2) most of the tournament participation students did not answered to the subjective type test items, 3) according to the responses of the tournament participation students, the tournament contribute to the students' interests in science. But the opinion was dominant that the tournament didn't contribute to school science education improvement.
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