The Movement의 성숙기

金相武(Sang-Moo Kim) 영남대학교 인문과학연구소 1984 人文硏究 Vol.5 No.-

회향열수 추출물의 치면 세균막 형성 억제 효과

김상무 ( Sang Moo Kim ),최창혁 ( Chang Hyuk Choi ),김장원 ( Jang Won Kim ),원세라 ( Se Ra Won ),이해익 ( Hae Ik Rhee ) 한국응용생명화학회 2008 Applied Biological Chemistry (Appl Biol Chem) Vol.51 No.1

초음파에 의해 제조된 저분자 λ-carrageenan 의 특성

김상무(Sang Moo Kim),박성민(Seong Min Park),최현미(Hyeon Mee Choi),이근태(Keun Tai Lee) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.5

Carrageenan are sulfated polymers containing galactose and anhydrogalctose units, and is used for its gelling, thickening, stabilizing, emulsifying, and suspending properties. However, carrageenan is limited to use beyond 0.03% as food additives because of its high degree of gelling and viscosity with low solubility. The use of ultrasound significantly reduced the viscosity of λ-carrageenan solutions. The optimal parameters of ultrasound for reduction of carrageenan molecular weight were temperature, 10℃ ultrasound intensity, 114.7 W/㎠; carrageenan concentration, 2 %; treatment time, 10 min. The molecular weights of control, ultrasound peak 1, and peak 2 were approximately 250,000, 184,000, and 67,000 daltons, respectively. The lower molecular weight of λ-carrageenan showed the higher solubility, the lower alcohol precipitation ratio and the lower emulsifying capacity. Browning degree of both control and lower molecular λ-carrageenans was not significantly different.

초음파에 의한 carrageenan 저분자화의 최적 조건

김상무(Sang Moo Kim),박성민(Seong Min Park),최현미(Hyeon Mee Choi),이근태(Keun Tai Lee) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.4

The carrageenans are linear, sulfated polysaccharides extracted from various speaes of the Rhodophyta (marine red algae). The carrageenan backbone is based on a repeating disaccharide sequence of β-D-galactopyranose residues linked glycosidically through position 1 and 3, and α-D-galactopyranose residues linked glycosidically through position 1 and 4. Carrageenans are typical food polysaccharides in that food applications overwhelmingly dominate their end uses. Other applications, however, including cosmetics, pharmaceuticals, industrial suspensions and paints are also of importance But, because of its high degree of gelling and viscosity with low solubility, carrageenan is limited to use beyond 0.03% as food additives. Response Surface Methodolgy was applied for optimizing the processing parameters of ultrasound treatment in order to produce low-molecular-weight carrageenan. The use of ultrasound significantly reduced viscosity of λ-carrageenan solutions. Optimal parameters for ultrasound reduction of carrageenan molearlar weight were: temperature, 10℃; ultrasound intensity, 121. 64 W/㎠; carrageenan concentration, 2 %; treatment time, 40 min. As the gel permeation chromatogram of dextran standards (M.W.= 500,000 ; 260,000 ; 167,000 ; 71,400 ; 42,000) and ultrasound treated carrageenan, the molecular weight of ultrasound treated carrageenan were approximately 200,000 (peak 1) and 60,000 (peak 2), respectively.

저염 명란젓의 Shelf - Life 연장 방안 - 2. 보존제 첨가에 의한 연장 효과

김상무(Sang-Moo Kim),이근태(Keun-Tai Lee) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.3

저염 명란젓의 she1f-life를 연장하기 위하여 전통적으로 많이 사용하고 있는 식품 보존제인 sodium lactate 및 citrate를 첨가하여 명란것을 제조한 다음 여러 가지 화학적 및 미생물 변화를 분석하였으며 그 결과를 요약하면 다음과 같다. 숙성중 pH 변화는 숙성 초기에 감소하였다가 숙성이 진행됨에 따라 증가하였고 lactic acid량은 숙성이 진행됨에 따라 증가하였으며, 특히 보존제가 첨가된 명란젓은 대조군 보다 lactic acid 생성량이 낮았다. 아미노태 질소량은 대조군 및 sodium lactate가 첨가된 명란젓이 숙성이 진행됨에 따라 감소한 반면에 sodium citrate가 첨가된 명란젓은 숙성 초기에 급격하게 증가하였다가 그 후 급격하게 감소하였다. VBN 변화는 보존제 첨가 명란젓인 경우 대조군 보다 생성 속도가 늦었으며, TMA 변화도 VBN과 비슷한 양상을 나타내었으나 sodium citrate를 첨가한 명란젓은 가장 낮은 증가율을 나타내었다. TBA 값은 sodium lactate를 제외한 전 시료는 숙성 초기에 증가하였다가 그 후 급격하게 감소하였다. Sodium lactate는 숙성 초기에 생균, 단백분해균 및 fungi의 성장억제현상을 나타내었다. 식품보존제를 첨가한 명란젓은 shelf-life가 약 2일정도 연장되었다. Sodium lactate and sodium citrate, traditional food preservatives, were added to extend the shelf-life of the low-salted Myungran-jeot, and various chemical and microbiological analyses were carried out with Myungran-jeot fermented at 10℃. pH was decreased in the beginning stage of fermentation and then increased, whereas the content of lactic acid was increased during fermentation. But, lactic acid production of the low-salted Myungran-jeot with preservatives were lower than contol. The NH₂-N content of the low-salted Myungran-jeot with sodium citrate was increased in the beginning of fermentation and then decreased. Sodium citrate inhibited the productions of VBN and TMA during the fermentation of Myungran-jeot, whereas sodium lactate inhibited the productions of VBN and TBA. Sodium lactate inhibited the growths of proteolytic bacteria and fungi. The estimated shelf-lives of the Myungran-jeot with control, sodium lactate, and sodium citrate were about 11, 13, and 13 days, respectively.

연안산 및 남미산 오징어 연골로부터 제조한 Chitosan 의 레올로지 특성

김상무(Sang Moo Kim),박성민(Seong Min Park),최현미(Hyeon Mee Choi),이근태(Keun Tai Lee) 한국수산과학회 1997 한국수산과학회지 Vol.30 No.5

In order to utilize the processing wastes of squid, chitosans were manufactured from the pens of domestic squid, Todarodes pacificus and foreign squid, Ommastrephes bartrami and then, its rheological properties were studied. The amounts of nitrogen and minerals of the domestic squid pens were 11.4% and 0.7% respectively, whereas those of its chitosan were 7.5% and 0.2%. In case of foreign squid pen and chitosan, the amounts of nitrogen and minerals were 12.1%, 0.8% and 7.8%, 0.2% respectively. Intrinsic viscosity ([η]) of domestic and foreign squid pen chitosans were decreased with increasing pH from 3.4 to 5.4 which might be due to the reduced repulsion in inter- or intra- chitosan molecules. Intrinsic viscosity of the domestic and foreign squid pen chitosans were decreased with increasing NaCl concentration thus indicated that the domestic and foreign squid pen chitosans were polyelectrolyte molecules and stiffness of squid pen chitosans were 0.11 similar to that of κ-carrageenan. Flow type of squid pen chitosan solutions were pseudoplastic fluids without yield stress by the viscosity measurement. But the squid pen chitosan solutions showed newtonian fluid up to 0.15-0.24% concentration for domestic and 0.21-0.24% concentration for foreign at 10-50%. Concentration dependence of consistency index in infinitive dilute domain(Kc) were higher in the dilute domain than entangled domain. Activation energies(Ea) of the squid pen chitosans were 3.7, 6.3, 3.6, 4.0 and 4.1㎉/g ㏖ for domestic and 3.2, 3.1, 3.4, 3.8 and 3.6㎉/g ㏖ for foreign at 0.1, 0.15, 0.25, 0.35 and 0.5%, respectively.

저염 명란젓의 Shelf-Life 연장 방안 1 . pH 조정에 의한 연장 효과

김상무(Sang Moo Kim),이근태(Keun Tai Lee) 한국수산과학회 1997 한국수산과학회지 Vol.30 No.3

In order to extend the shelf-life of the low-salted Myungran-Jeot, before immersing alaska pollack roe, the salt solutions was adjusted to pH 7.0 and 4.7, respectively. pH during ripening was somewhat constant, whereas the content of lactic acid was slightly increased, and especially, that of pH 4.7 Myungran-Jeot was increased rapidly in the beginning of fermentation period. NH₂-N content of pH 4.7 Myungran-Jeot was increased with increasing fermentation period, whereas those of control and pH 7.0 decreased except the beginning of fermentation period. The contents of TMA, TBA, and VBN of pH 4.7 were lower than those of control and pH 7.0. In addition, the microbial growth was significantly inhibited in pH 4.7 Myungran-Jeot. The estimated shelf-lives of control, pH 7.0, and pH 4.7 Myungran-Jeots were about 12, 12, and 16 days, respectively.

진공 및 질소가스 포장에 의한 자숙가리비의 보존 효과

김상무(Sang-Moo Kim) 한국식품영양과학회 1996 한국식품영양과학회지 Vol.25 No.6

자숙가리비의 shelf-life를 연장하기 위하여 열처리하여 탈각한 가리비를 진공 및 질소가스 포장하여 5℃에 저장하면서 여러가지 화학적 및 미생물적 변화를 분석하였다. pH는 저장기간이 증가할수록 감소하였으며 진공 및 질소가스 포장은 저장 18일 이후의 급격한 pH 감소를 억제하였다. 진공 및 질소가스 포장은 아미노태질소, TMA, VBN, TBA 생성 및 미생물 생육 억제효과를 나타내었으며, 두 포장방법 사이에는 뚜렷한 효과 차이는 없었다. 진공 및 질소가스 포장은 5℃에 저장된 자숙가리비의 shelf-life를 대조구 30일에 비교하여 약 6일 정도 연장하였다. Scallop, Pectinopecten yessoensis(Jay), cultivated in the cold east coast of Kwangwon region, Korea, is expected be to produced about 50,000 tons in the year 2000. Scallop, first of all should be exuviated to process for new goods. In this study, vacuum and nitrogen packagings were applied to extend the shelf-life of exuviated scallop boiled with steam for 10 min. Vacuum and nitrogen packagings retarded the decrease in pH, whereas inhibited the production of NH₂-N, VBN, TMA, and TBA of exuviated scallop stored at 5℃. They also inhibited the microbial growth. But, there was no significant difference in the bacteriostatic effects between both packaging methods. The estimated shelf-lives of boiled and exuviated scallops for control, vacuum, and nitrogen packagings were about 30, 36, and 36 days, respectively.

Sulfite 염에 의한 저염 명란젓의 보존 효과

김상무(Sang-Moo Kim) 한국식품과학회 1996 한국식품과학회지 Vol.28 No.5

효소를 이용한 어육가수분해물 제조

김상무(Sang Moo Kim) 한국식품과학회 1999 한국식품과학회지 Vol.31 No.3