• Title/Summary/Keyword: 기호치환

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Preparation of Powdered Smoked-Dried Mackerel Soup and Its Taste Compounds (고등어분말수우프의 제조 및 정미성분에 관한 연구)

  • LEE Eung-Ho;OH Kwang-Soo;AHN Chang-Bum;CHUNG Bu-Gil;BAE You-Kyung;HA Jin-Hwan
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.20 no.1
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    • pp.41-51
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    • 1987
  • This study was carried out to prepare powdered smoked-dried mackerel which can be used as a soup base, and to examine storage stability and the taste compounds of Products. Raw mackerel are filleted, toiled for 10 minutes and pressed to remove lipids, and then soaked in extract solution of skipjack meat. This soaked mackerel are smoked 3 times to $10-12\%$ moisture content at $80^{\circ}C$ for 8 hours. And the smoked-dried mackerel were pulverized to 50 mesh. Finally, the powdered smoked-dried mackerel were packed in a laminated film $bag(PET/Al\;foil/CPP:\;5{\mu}m/15{\mu}m/70{\mu}m,\;15\times17cm)$ with air(product C), nitrogen(product N) and oxygen absorber(product O), and then stored at room temperature for 100 days. The moisture and crude lipid content of powdered smoked-dried mackerel was $11.3-12.3\%,\;12\%$, respectively, and water activity is 0.52-0.56. And these values showed little changes during storage. The pH, VBN and amino nitrogen content increased slowly during storage. Hydrophilic and lipophilic brown pigment formation showed a tendency of increase in product(C) and showed little change in product(N) and (O). The TBA value, peroxide value and carbonyl value of product(N) and (O) were lower than those of product (C). The major fatty acids of products were 16:0, 18:1, 22:6, 18:0 and 20:5, and polyenoic acids decreased, while saturated and monoenoic acids increased during processing and storage of products. The IMP content in products were 420.2-454.2 mg/100 g and decreased slightly with storage period. And major non-volatile organic acids in products were lactic acid, succinic acid and $\alpha-ketoglutaric$ acid. In free amino acids and related compounds, major ones are histidine, alanine, hydroxyproline, lysine, glutamic acid and anserine, which occupied $80.8\%$ of total free amino acids. The taste compounds of powdered smoked-dried mackerel were free amino acids and related compounds (1,279.4 mg/100 g), non-volatile organic acids(948.1 mg/100 g), nucleotides and their related compounds (672.8 mg/100 g), total creatinine(430.4 ntg/100 g), tetaine(86.6 mg/100 g) and small amount of TMAO. The extraction condition of powdered smoked-dried mackerel in preparing soup stock is appropriate at $100^{\circ}C$ for 1 minute. Judging from the results of taste and sensory evaluation, it is concluded that the powdered smoked-dried mackerel can be used as natural flavoring substance in preparing soups and broth.

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ON THE EFFECTS CHLORINITIES UPON GROWTH OF EARLIER LARVAE AND POST-LARVA OF A FRESH WATER PRAWN, MACROBRACHIUM ROSENBERGI(DE MAN) (담수산새우 Macrobrachium rosenbergi (de Man)의 초기유생 및 Post-larva.의 성장에 미치는 염분량에 관하여)

  • KWON Chin Soo;UNO Yutaka;OGASAWARA Yohismitsu
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.10 no.2
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    • pp.97-114
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    • 1977
  • The fresh water prawn, Macrobrachium rosenbergi(de Man) is a very common species in Indopacific region, which inhaits both fresh and brackish water in low land area, most of rivers and especially aboundant in the lower reaches which are influenced by sea water. It is one of the largest and commercial species of genus Macrobrachium, which is commonly larger than $18\~21cm$ in body length, from the basis of eye-stalked to the distal of telson. As a part of the researches in order to investigate the possibilities on transplantation and propagation of this species, this work dealt with the problems on the effects of chlorinities upon zoeal larvae and post-larvae 1). metamorphosis rate and optimum chlorinity for metamorphosis to post-larve, 2). tolerance and comparative survival rate on various chlorinties, from fresh water to sea water $(19.38\%_{\circ}\;Cl)$, which reared for six days upon each stage of zoeal larvae, 3). accomodation rate on chlonities which reared for twelve days after transmigration into variant chlorinities of the range from $3.68\%_{\circ}$ Cl to $1.53\%_{\circ}$ Cl in the way of rearing of the range from $3.82\%_{\circ}$ Cl to $11.05\%_{\circ}$ upon each stage of zoea, 4). tolerance on both of fresh and sea water upon zoeal larva and post-larva under the condition of $28^{\circ}C{\pm}1$ in temperature and feeding on Artenia salina nauplii, 5). relationship between various chlorinities and grwth of post-larvae under the condition of $28^{\circ}C$ in tmperature and feeding on meat of clam. Thus these investigations were performed in order to grope for a comfortable method on seedmass production. Up to the present, the study on the effects of chlorinity upon earlier zoeal larvae and post-larvae of Macrobrachium species has been scarcely performed by workers with the exception of Lewis(1961) and Ling (1962,, 1967), even so their works were not so detailed. On the other hand, larvae of several species of this genus were reared at the water which mixed sea water so as to carry out complete metamorphosis to post-larva by workers in order to investigate on earlier 1 arval and earlier post-larval development, such as Macrobrachium lamerrei (Rajyalakshmi, 1961), M. rosenbergi and M. nipponense (Uno and Kwoa, 1969; Kwon and Uno, 1969), M. acanthurs (Choudhury, 1970; Dobkin, 1971), M. carcinus(Choudhury, 1970), M. formosense(Shokita, 1970), M. olfersii (Duggei et al., 1975), M. novaehallandiae (Greenwood et al., 1976), M. japonicum (Kwon, 1974) and M. lar (Shokita, personal communication), and there fore it is regarded that chlorinity is, generally, one of absolute factors to rear zoeal larvae of brackish species of Macrobrachium genus. Synthetic results on this work is summarized as the follwings: 1) Zoeal larvae required different chlorinities to grow according to each stage, and generally, it is regarded that optimum range of living and growing is from $7.63\%_{\circ}Cl\to\;7.63\%_{\circ}Cl$, and while differences of metamorphsis rate, from first zoea to post-larva, is rarely found in this range, and however it occurs apparently in both of situation at $7.63\%_{\circ}Cl$ below and $16.63\%_{\circ}Cl$ above and moreover, metamorphosis rate is delayed somewhat in case of lower chlorinity as compared with high chlorinity in these situations. 2) Accomodation in each chlorinity on the range, from fresh water to sea water, is different according to larval stages and while the best of it is, generally, on the range from $14.24\%_{\circ}Cl$ to $8.28\%_{\circ}Cl$ and favorite chlorinity of zoea have a tendency to remove from high chlorinity to lower chlorinity in order to advance larval age throughout all zoeal stages, setting a conversional stage for eighta zoea stage. 3) Optimum chlorinity of living and growth upon postlarvae is on the range of $4.25\%_{\circ}Cl$ below, and in proportion as approach to fresh water, growth rate is increased. 4) Post-large are able to live better in fresh water in comparison with zoeal larvae, which are only able to live within fifteen hours, and by contraries, post-larvae are merely able to live for one day as compared with ?미 larvar, which are able to live for six days more in sea water $19.38\%_{\circ}Cl\;above$. 5) Also, in case of transmigration into higher and lower chlorinities in the way of rearing in the initial chlorinities $ 3.82\%_{\circ}Cl,\;7.14%_{\circ}Cl\;and\;11.05%_{\circ}Cl$, accoodation rate is a follow: accomodation capacity in ease of removing into higher chlorinities from lower chlorinities is increased in proportion as earlier stages, setting a conversional stage for eighth zoea stage, and by contraries, in case of advanced stages from eighth zoea it is incraesed in proportion as approach to post-larva stage in the case of transmigration into lower chlorinity from higher chlorinity. On the other hand, it is interesting that in case of reciprocal transmigration between two different chlorinitiess, each survival rate is different, and in this case, also, its accomodation in each zoea stage has a tendency to vary according to larval stages as described above, setting a conversional stage for eighth zoea stage. 6) It is likely that expension of radish pigments on body surface is directly proportional to chlorinity during the period of zoea rearing, and therefore it seems like all body surfacts of zoea larvae be radish coloured in case of higher chlorinity. 7) By the differences that each zoeal larvae, postlarvae, juvaniles and adult prawn are required different chlorinity for inhabiting in each, it is regarded that this species migrats from up steam to near the estuary of the river which the prawns inhabits commonly in natural field for spawning and growth migration. 8) It had better maintainning chlorinities according to zoeal stage for a comfortable method on seed-mass production that earlier larva stages than eighth zoea are maintained on the range from $8\%_{\circ}Cl\;to\;12\%_{\circ}Cl$ to rear, and later larva stages than eighth zoea, by contraries, are gradually regula ted-to love chlorininity of the range from $7\%_{\circ}Cl\;to\;4\%_{\circ}Cl$ according to advance for post-larva stage.

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Preparation and Characterization of White Bread with Sweet Persimmon (단감을 첨가한 식빵의 제조 및 특성)

  • Oh, Won-Gyeong;Kim, Ju-Hee;Lee, Seung-Cheol
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.2
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    • pp.253-258
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    • 2011
  • To increase utilization of Korean sweet persimmon, white breads containing sweet persimmon were prepared and those characterizations were evaluated. WB (white bread without persimmon), FPB (white bread containing 30% (w/w) persimmon flesh), and WPB (white bread containing 30% (w/w) whole persimmon) were prepared by straight dough method. Specific volumes of WB, FPB, and WPB were 3.51, 2.99 and 3.21 $cm^3$/g, respectively. Loss of bread of WB, FPB, and WPB were 9.81, 7.78, and 8.86%. With addition of sweet persimmon in bread, the lightness (L) was decreased, and the redness (a) and the yellowness (b) were increased. DPPH radical scavenging activity, one of antioxidant activity, of WB, FPB, WPB at concentration of 10 mg/mL was $12.39{\pm}0.135$, $14.57{\pm}0.01$, and $19.57{\pm}0.44%$, respectively. Total phenolic contents of WB, FPB and WPB were $177.05{\pm}5.52$, $185.26{\pm}0.79$, and $216.24{\pm}5.47$ mg GAE/g. Hardness of WB were 175.33 Dyne/$cm^3$, and the value was decreased in FPB and WPB. In sensory test, FPB acquired relatively high points in texture, flavor, taste, and overall acceptance.

Effect of controlled atmosphere conditions on the quality and internal disorder of early season 'Fuji' apples during storage (Controlled atmosphere 저장 시스템을 이용한 기체조성 변화가 조생 '후지' 사과의 저장 중 품질 및 내부장해 발생에 미치는 영향)

  • Chun, Ho Hyun;Park, Seok Ho;Choi, Dong Soo;Choi, Seung Ryul;Kim, Jin Se;Lee, Jin Su
    • Food Science and Preservation
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    • v.23 no.1
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    • pp.131-138
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    • 2016
  • This study was conducted to investigate the change in the quality of early season Fuji apples that were subjected to eight different storage conditions using the developed controlled atmosphere (CA) storage system. Early season Fuji apples grown at Mungyeong, in the South Korea, were harvested in September 2014 for storage studies. Flesh firmness, titratable acidity, total soluble solid content, weight loss, and internal browning disorder were used as quality indicators for the stored apples. Flesh firmness and weight loss were better than that of the control after 70 days of storage. However, there was no significant difference in the titratable acidity or total soluble solid content among the apple samples from eight chambers after storage. The internal browning disorder of apple samples in CA chambers occurred when exposed to 1% $CO_2+2%$ $O_2$ and 1% $CO_2+0.5%$ $O_2$, resulting in a higher incidence rate of 2 and 8% after 70 days of storage than that in the control. In addition, the CA storage conditions at 3, 4 and 5% $CO_2+2%$ $O_2$ increased the rate of internal browning disorder by 26%. Therefore, CA storage can be used to maintain the quality of the apple if the optimal gas concentrations in the CA are applied to the storage strategy.