한국조리학회지 (Culinary science and hospitality research)
- 제10권4호
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- Pages.190-200
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- 2004
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
키토산을 첨가한 황석어젓 섭취가 혈액학적 변화에 미치는 영향
The Effects of Intake of Whangseoke-Jeot with Chitosan on the Hematological Changes
- Kim, Sook-Hee (Division of Hotel Culinary Arts in Hyejeon College) ;
- Woo, Kee-Min (Department of Biochemistry, College of Medicine, Soonchunhyang University) ;
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Joung, Kyung-Hee
(Hotel Foodservice Management, Chungwoon University)
- 발행 : 2004.12.01
초록
This study was carried out to investigate the effects of intake of whangseoke-jeot with chitosan on the hematological changes. Twelve male students were divided into two groups and have been dieted for 3 days with whangseoke-jeot supplemented with/without 10% of chitosan(50,000 dalton) into seasoning. In order to decrease fishy smell and increase palatable taste effectively, minced ginger, garlic and onion as well as oil and roasted powder of perilla were included into the seasonings. Blood pressure was monitored everyday and serum was prepared following blood collection before and after 3 day diet. Chitosan was shown to decrease systolic pressure and total serum protein. On the other hand, albumin was decreased in the control group. It is noteworthy that seasoned whangseoke-jeot including perilla oil and powder seemed to decrease creatinine and total cholesterol and increase HDL. In conclusion, chitosan and perilla oil and powder might be proposed as good additives into whangseoke-jeot to relieve its highly salty effects on diet.