저염농도의 자리발효식품의 가공에 관한 연구

송대진,김재하,강영주,김수현,고영환,하진환 濟州大學校 工科大學 産業技術硏究所 1990 産業技術硏究報告 Vol.1 No.-

This study was carried out to obtain the basic data on salted and fermented damsel fish(Jari-Jeot), one of the important traditional marine foods in Cheju-Do. and also to seek salt lowering method for the development of a new local tourist food. The results are as follows : The best organoleptic results were obtained after 60 days' fermentation for 25.0, 12.5 and 10% of salt-added group, and around 45 days for 7.5 and 5% of salt-added group. In raw fish ingredient IMP was abundant which marked 17.7 μmole/g while in fermented fish hypoxanthine was predominant but ATP and ADP were not detected after 30 days' fermentation. Sixteen kinds of free amino acids were detected and identified in Jari-Jeot instead of 17 kinds of those in raw sample. The abundant amino acids in Jari-Jeot after 60 days' fermentation were lysine. alanine, glutamic acid, glycine and leucine, and those were consisted of approximately 60% of the total free amino acids. During fermentation the content of TMAO was decreased gradually and no TMAO was detected after 75 days' fermentation while that of TMA was increased during fermentation up to 45 days' and decreased afterwards. The fatty acid of low-salt Jari-Jeot was composed of 31.9% of saturated acids, 13.2% of monoenoic acids and 54. 9% of of polyenoic acids. While the content of EPA in polyenoic acids was 1.9%, that of DHA was 23.0%. In order to lower salt concentaration of fermented damsel fish, additon of Pediococcus halophilus culture as a starter together with 10-12.596 of salt, 4-5% of KCI, and 2% of glucose gave as good quality as traditionally made Jari-Jeot.

Ca^(2+)―작동성 Cl^-전류에 미치는 이차 전령들의 효과

송인섭,이무열,방효원,엄대용,이상돈 중앙대학교 의과대학 의과학연구소 1993 中央醫大誌 Vol.18 No.3

The anion movements across the cell membrane were regarded as apart of passive distribution according to the cation movements. Recently, from the developement of patch clamp technique new concept for anion channels were introduced. And their roles in the genesis of action potential and resting potential were noticed. So we clarified the existence of the chloride channel in the smooth muscle cells and studied its nature in regard to the roles of the second messangers. We used the whold cell voltage clamp technique to study the current responses induced by carbachol application in the circular smooth muscle cells of the gastric antrum of the rabbit. The results were as follows; 1. Application of the carbachol induced the increase of inward currents in the hyperpolarized potential ranges, and the increase of outward currents in the depolarized ranges. 2. Even in the cases of blocking all the known currents, these current components were observed. 3. Sodium ion removel from the external medium rarely affected these current responses, and the addition of cadmium ion did not make any remarkable change. 4. Known second messangers such as c-AMP, c-GMP, heparin, A1F_4 rarely affected these current components. 5. Lowering of intracellular calcium ion concentration drastically reduced these current responses. Form the above results we can suggest that the carbachol induced current responses contained chloride currents which were activated by only intracellular calcium ion, not by any other second messegers in the gastric antral smooth muscle cells.

소라의 식품학적 특성

송대진,김효선,하진환 제주대학교 산업기술연구소 2000 尖端技術硏究所論文集 Vol.11 No.2

Characteristics of turban shell, Batillus cornutus, as a food component was investigated to establish the data to use more effectively. Proline, glutamic acid, taurine and glycine were abundant in raw turban shell and those were consisted of 55.1% of the total amino acids. IMP and inosine were dominant in raw while those were decreased significantly during canning. Succinic acid, pyroglutamic acid and malic acid were abundant in raw and canned ingredients while the contents were decreased notably during canning. The polyenic acid such as arachidonic acid and EPA were abundant and followed by saturates and monoenes, in that order. Na. Mg. K and Ca were predominant in raw turban shell while those contents were decreased considerably during canning.

간생검조직의 병리조직학적 연구

송규상,강대영 충남대학교 의과대학 지역사회의학연구소 1986 충남의대잡지 Vol.13 No.2

A histopathologic study was performed on 158 liver biopsies submitted to the department of pathology, Chungnam National University College of Medicine, during the period from Jan. 1982 to Oct. 1986, and the results were as follows : 1. Amont 158 liver biopsies, the hepatitis is the most frequent(98 cases, 62.0%), followed by fatty liver(24 cases, 15.2%) liver cirrhosis(20 cases, 12.7%), and hepatoma(6 cases, 3.8%) The overall sex ratio was 3.4:1. 2. Among 98 cases of hepatitis, chronic hepatitis was 74 cases, nonspecific reactive hepatitis 12 cases, alcoholic hepatitis 5 cases, acute hepatitis 5 cases, and neonatal hepatitis 2 cases. The sex ratio of chronic hepatitis was 4.7 : 1 with the average age of 37.1 year-old and the prevalent age in the fourth decade. Chronic active hepatitis was to times more than chronicc persistant hepatitis. 3. The sex ratio of fatty liver was 2:1, the average age 37 year old, and the prevalent age was the fourth decable. 4. Liver cirrhosis was encountered in 20 cases with the sex ratio of 4:1, the average age of 35.5 year-old, and the prevalent age in the fifth decade. 5. The average age of hepatoma was 42.8 years old and the sex ratio was 2:1.

學生의 宗敎에 對한 態度硏究 : 全南大學生과 印度學生의 比較

宋大炫 全南大學校 湖南文化硏究所 1965 호남학 Vol.3 No.-

The major conclusions from our investigation may be summarized as follows: 1. There seems to be a negative relation between the liberalconservative attitude and the religious attitude. (There is a positive relation in the enquiry in India.) 2. Arts students seem to be more religious than Science students. (It is opposite to that of India.) 3. Economic status may have both the positive and negative effect on the religious attitude of students. (Positive relation only in the enquiry in India.) 4. Rural and urban backgrounds have effect on the religious attitude of students. (It agrees with that of Indian investigation.)

패류의 동결에 관한 연구 : 1. 소라의 동결

송대진,김수현,하진환 제주대학교 해양연구소 1984 해양자원연구소연구보고 Vol.8 No.-

To obtain the basic data for utilizing topshell, the changes of quality as pH, drip, free water content, water holding capacity, texture and color difference in shelled and frozen products during storage was studied. It was noticed that the pH of all frozen products (-10℃ and -35℃) were not changed markedly. Thaw exudate(drip) and free water content were increased as the storing period prolonged. The content of thaw exudate was risen slightly while free water content for all frozen products was increased notably marked 2.5 times in comparison with raw ones after 3 months storage. The water holding capacity for all frozen products were fell down steadily, it showed down 10% level at final stage of storage on the base of raw materials. It was revealed that the hardness and toughness were leveled up until the time of 2 months storage and then decreased moderately. There was not a significant change in elasticities and the degree of cohesiveness droped for all frozen storing periods. The color differences, expressed as L value mere reduced, the values of a and b were not changed markedly while the values of ΔE was increased as the frozen peried was extended.

적색근어류와 백색근어류의 조직화학적 연구

송대진 제주대학교 해양연구소 1981 해양자원연구소연구보고 Vol.5 No.-

As a survey of changes by freezing for red muscle fishes yellow tail(Seriola quinqueudiutu), mackerel (Scomber japonicus), horse markerel(Trachurus japonicus)-and white muscle fishes-yellow corvenia (Pseudosciaena manchuria), cutlass fish(Trichiurus lepturus), harvest fish(Pampus argenteus), microscopic test for homogenate were carried out. In the difference of microscopic external shape of muscle fiber between these two groups, white muscle fishes were thick and short while red muscle fishes are thin and long. In the fresh muscle homogenate, yellow corvenia was fragmented to myofibril level and intermixed as thread while mackerel was also fragmented to myofibril level, but it was cut into tiny pieces. Muscle homogenate after one month freezing storage showed either cohesion or loss of elasticity. This phenomena were more apparent in white muscle fishes than red muscle fishes.

韓國學生 體格과 肺活量 調査硏究

宋徠永,宋大憲 서울여자대학교 1980 서울여자대학논문집 Vol.- No.9

패류의 냉동에 관한 연구(6) : Effects of Freezing Storage Condition on Changes in Free Amino Acid Contents and Volatile Compomensts Formation of Pan Shell Adductor Muscle 키조개의 동결저장조건과 유리아미노산 및 취기성분의 변화

宋大鎭 제주대학교 1988 논문집 Vol.26 No.-

탈각 키조개의 패주육을 동결하여 -10。,-20。,-40。C로 3개월 저장 후 각 저장온도에 따른 유리아미노산의 소장과 취기성분의 생성에 대하여 검토하였다. -10℃로 3개월 저장 후의 유리아미노산의 함량은 -20℃와 -40℃로 저장한 것에 비하여 적었다. -10℃로 3개월 저장한 것에서 각각의 유리아미노산을 보면 일부(Glu, Val, Met, β-Ala)는 증가하며 다른 일부는 감소하였다. 특히 Tau, Ala, Arg은 감소의 경향이 있다. 휘발성 Carbonyl, 휘발성질소화합물, 휘발성함황화합물 등을 분석한 결과 이들의 생성량은 모두 이취나 부패취를 느낄 정도는 아니었다. 그러나 저장온도가 높을수록 생성량이 많은 경향이었다. Changes in free amino acid content and formation of odor components of pen shell Atrina pectinata japonica adductor muscle during freezing storage were studied in connection with storage temperature. Adductor muscle were frozen -40℃ and stored at -10℃, -20℃, and -40℃ respectively for three months. Generally, free amino acid content of three months stored sample at -10℃ was lower than those of both -20℃, and -40℃ and some (Glu, Val, Met, β-Ala) Were decreased. Amounts of volatile compounds such as carbony1, nitrogeneous, sulfurous compunds have never attained the level where unpleasant of fishy odor could be perceived. However, there was a clear tendecy that the higher the storage temperaure, the larger amount of these compounds were present.

貝類의 冷凍에 關한 硏究 : 4. 오분자기의 凍結貯藏溫度에 따른 品質의 變化 4. Quality Changes of Abalone, Haliotis diversicolor japonica, by the Freezing Storage Temperatare

宋大鎭,河璡桓,金洙賢 濟州大學校 海洋資源硏究所 1985 해양과환경연구소 연구논문집 Vol.9 No.-

오분자기를 보다 效果的으로 利用하기 위한 基礎資料를 얻기 위하여 오분자기를 脫殼, 凍結한 후 凍結貯藏中의 品質의 變化를 實驗하였다. 凍結貯藏中 pH는 거의 變化가 없었고 drip量 조금씩 增加하였으며 揮發性鹽基窒素도 조금씩 增加하였으나 -35℃의 경우 3個月까지는 좋은 鮮度를 維持하였다. 保水力은 점차 減少하여 貯藏 3個月후에는 -10℃에서 貯藏한 경우가 10%, -35℃는 약 7%까지 減少하였다. hardness는 -10℃와 -35℃ 다 같이 1個月까지 增加하다가 以後 급격하게 減少하였으며 toughness는 계속 減少하였다. cohesiveness는 -10℃의 경우 큰 變化가 없었으나 -35℃의 경우는 2個月에 급격히 減少하였으며 elasticity는 -10℃와 -35℃의 경우 모두 큰 變化가 없었다. 色調의 變化에서 a값은 큰 變化가 없었으나 L값은 계속 減少하였고 b값과 ΔE값은 계속 增加하였다. 組織學的 觀察의 結果 貯藏溫度가 높은 것일수록 氷結晶의 成長과 근속끼리의 응집이 현저함이 確認되어졌다. To obtain the basic data for utilizing abalone, Haliotis diversicolor japonica more effectively the quality changes as pH, drip, water holding capacity (WHC), texture, color difference and histological observation in shelled and frozen products during storage were carried out. It was noticed that the pH of frozen products (-10℃ and -35℃) were not changed markedly, thaw exudate (drip) and volatile basic nitrogen (VBN) were slightly increased as the storing period prolonged but fairly good freshness was maintained until 3 months in the storage of -35℃. The water holding capacity for all frozen products were steadily decreased to show 10% and 7% down at -10℃ and -35℃ respectively with 3 months storage on the base of raw materials. With all frozen products it was observed that hardness was increased up until the 1 month storage period and then suddenly dropped while toughness was decreased steadily. NO significant changes in cohesiveness with the -10℃ storage were observed but with -35℃, it was dropped rapidly after 2 months storage while elasticity was not changed markedly for all frozen products. The color difference expressed as a value was not changed markedly while the L value was decreased steadily. The b and ΔE value were increased continually as the frozen period was extended. It was confirmed that both the growth of ice crystal and aggregates of muscle bundle were prominent at the higher storage temperature in histological observation.