• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.423-430
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• 2000

Preparation of sea mustard stem jam (SMSJ) with addition of commercial ingredients, sucrose, high methoxyl pectin (HM pectin) or low methoxyl pectin (LM pectin), organic acid (or its salt), and synthetic strawberry flavor to sea mustard stem paste was investigated. The sea mustard stem paste was produced by crushing sea mustard stem and homogenizing it with 2.5 times water of sea mustard stem, then followed by filtering ($30{\~}35 mesh$), The effects of those ingredients on the physical properties and the sensory score of SMSJ were evaluated. The SMSJ prepared with combination of $65{\%}$ (w/w) sugar, $1.0{\%}$ (w/w) pectin, and $0.3{\%}$ (w/w) citric acid or with combination of $65{\%}$ (w/w) sugar, $1.0{\%}$ (w/w) U pectin, and $0.08{\%}$ (w/w) calcium lactate, which finally adjusted to $62{\cdot}Brix$, was similar to commercial strawberry or apple jam in gel strength, Addition of over $0.06{\%}$ (v/w) synthetic strawberry flavor to sea mustard stem paste showed a good effect of masking the undesirable sea mustard flavor.

• Proceedings of KOSOMES biannual meeting
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• 2018.06a
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• pp.141-141
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• 2018

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2000.12a
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• pp.54.1-54
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• 2000

한국 남해안 완도지역에 자생하는 미역 (Undaria pinnatifida)의 부위별 지방산조성 특성을 계통적으로 분석코자 미역의 부위별 지방질 및 지방산 조성을 silicic acid 컬럼과 기체-액체 크로마토그래피 분석하였다. 총지방질 함량을 비교해 볼 때 엽상부 3.37%, 포자엽 4.59% 및 줄기 2.50%였으나, 엽상부는 총 포리엔산과 linolenic acid(18:3, n-3), stearidonic acid(18:4, n-3), eicosapentaenoic acid(20:5, n-3) 및 docosahexaenoic acid(22:6, n-3)와 같은 n-3계열의 포리엔산의 조성비율이 높았다. 즉 총 포리엔산과 n-3계열의 포리엔산 조성비율을 볼 때 엽상부는 44.18% 및 29.69%였고, 포자엽은 23.63% 및 5.58% 줄기는 26.66% 및 7.37%였다. 한편 중성지방질, 당지방질 및 인지방질의 n-3 포리엔산의 함량을 볼 때 엽상부는 22.40%, 35.82% 및 3.53%로 다른 부위에 비하여 현저하게 높았으나, 줄기는 5.26%, 9.51% 및 2.37%였고 포자엽은 4.49%, 8.01% 및 2.14%로 가장 낮았다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.847-851
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• 2004

The contents of fucoxanthin in Undaria pinnatifida blade, stem and sporophyll were 87.6 mg/100 g, 62.4 mg/100 g and 127.7 mg/100 g, respectively. The fucoxanthin was analysed by using solvent fractionation, silica gel adsorption chromatography and HPLC techniques. Absorption spectrum of carotenoids extracted from Undaria pinnatifida was similar to the fucoxanthin carotenoids in sea mustard. The cleavage products formed by autoxidation of fucoxanthin were evaluated in order to elucidate possible oxidation products of fucoxanthin in liposomal suspension. Fucoxanthin solubilized at 50 $\mu$M in liposomal suspension formed five oxidized products. These results suggest that fucoxanthin might be cleaved to a series of cleavage products under the oxidative condition in liposomal suspension.

• Journal of Aquaculture
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• v.16 no.4
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• pp.210-215
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• 2003

When fed on one of the six isonitrogenous (45%) and isolipic (8%) feed containing 5 or 10% Undaria, 2% wasabi leaf, 2% wasabi stem and 0.5% herb (Obosan) for a period of 8 weeks, 95-98% juvenile flounder survived. Growth, feed efficiency and condition factor of the flounder fed on diet containing 0.5% herb were significantly (p<0.05) higher than those fed on diet supplemented with 10% Undaria. There was no significant (p>0.05) differences in moisture, crude protein, lipid and ash of the flounder receiving the different diets. The flounder fed on diet supplemented with 10% Undaria had the highest moisture but the lowest lipid in liver. Hematological parameters such as red blood cell, hematocrit and hemoglobin and serum constituents such as glucose, total cholesterol and glutamic-oxaloacetic transaminase of the flounder fed on the diets varied but no specific trend became apparent. Lysozyme activity in the serum of the flounder fed on diet supplemented with 5% Undaria and the herb, as well as nitroblue tetrazolium (NBT) reduction of macrophage in the head kidney of the flounder fed on diet containing the herb and 2% wasabi stem were significantly (p<0.05) higher than those receiving control diet. Briefly, the herb supplementation promoted growth and that of Undaria and wasabi stem enhanced non-specific immune response.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.80-81
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• 2000

미역(Sea mustard, Undaria pinnatifida)은 옛부터 임산부나 환자들에게 영양식으로 공급되어 온 우리나라의 전형적인 해조류이다. 미역에는 Ca, Fe, I등과 같은 무기질이 풍부할 뿐만 아니라(립원, 1975; 전중) 미역의 세포막 구성성분으로 다량 존재하는 알긴산은 콜레스테롤 배출작용, 중금속(Cd), 방사능 물질(Sr)의 체내 흡수 억제 및 배출 작용과 정장작용 등이 있는 것으로 보고되고 있으며(태전, 1987; Suzuki et al., 1993), 비만을 방지하기 위한 dietary fiber 식품으로서 각광을 받고 있다(홍소, 1984). 그리고 미역과 같은 갈조류에 존재하는 fucoidan은 항암효과가 있는 것으로 알려져 있다(Yamamoto and Maruyama, 1983; Sakagami, 1983). 이처럼 미역은 열량보다는 건강 및 약리적으로 우수한 식품임에도 불구하고 계속적인 내수소비 및 대일 수출감소로 재고가 매년 누적됨에 따라 미역 양식산업의 채산성은 날로 악화되어 가고 있는 실정이다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.598-602
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• 2004

In the preparation of jam using Undaria pinnatifida sporophyll, effects of food ingredients to the jam rheology were investigated. The paste was prepared by crushing the sporophyll using chopper and homogenizer with 2.5 times water and then it was filtrated before to make a jam. The sporophyll jam was adjusted to 62$^{\circ}$Brix by heating and concentration. It was a similar to the commercial jam in the gel strength. Among the various treatments, the jam prepared with 60% (w/w) sugar, 0.75% (w/w) high methoxy (HM) pectin and 0.3% (w/w) citric acid showed best quality aspects of both texture profile analysis (TPA) and sensory evaluation. Addition of 0,08% (v/w) synthetic strawberry flavor and 0.5% (w/w) cinnamon powder to sporophyll paste gave a good masking effect for the undesirable sea mustard flavor.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.3
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• pp.163-170
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• 1977

The present study was carried out to knew the sterol components of U. pinnatifida and their incorporation abilities of $^14C-1-acetate$ injected into it. The results obtained are as follows: 1. The total lipids are classified as hydrocarbon $1.6\%$, pigment and sterol ester $2.5\%$, triglyceri do $3.3\%$, free fatty acid $2.2\%$, free sterol $3.8\%$, chlorophyll $18.8\%$, and polar lipids $ 67.3\%$ 2. The sterol mixture from U. pinnatifida are omposed of cholesterol $3.5\%$, 24-methylene-cholesterol $11.2\%$, fucosterol $85.3\%$. 3. The radioactivities of the lipids classes from U. pinnatifida injected with $^14C-1-acetate$ are distributed 4,648 dpm/ug in total lipid, 2,754 dpm/mg in polar lipids, 373 dpm/mg in chlorophyll, 22,481 dpm/mg in free sterol, 6,520 dpm/mg in free fatty acid, 789 dpm/mg in sterol ester and 358 dpm/mg in hydrocarbon respectively. 4. The specific radioactivities of the sterols are 115 dpm/mg in cholesterol, 147,821 dpm/mg in 24-methylenecholesterol, 20, 887 dpm/mg in fucosterol.

• Proceedings of the Korean Aquaculture Society Conference
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• 2003.10a
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• pp.116-116
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• 2003

명천산, 카마이시산, 나루산, 풍남산, 기장산, 울산산 미역(Undaria pinnatifida)의 성숙 포자체는 각각 2001년 5월에 명천 배양장에서 채묘하였다. 인공 채묘와 채묘의 주요방법은 손(1993)에 따랐다. 재배미역의 번식생태학과 생산량이 우수한 형질을 규명하기 위하여 2001년 12월부터 2002 4월까지 명천산, 카마이시산, 나루산, 풍남산, 기장산, 울산산 미역(Undaria pinnatifida)에 대해서 고흥군 명천 어장과 계도 어장에서 양식실험을 실시하였다. 형태적 형질에 있어서 명천, 계도 어장에서 전장은 3월까지 급격한 성장을 보였으나 4월 이후 성장이 점점 완만해 지면서 감소하였다. 품종간에도 전장의 성장도가 달리 나타났으며 그중 가장 큰 것은 가마이시산이었고 가장 작은 것은 울산산이었다. 경장은 3월까지 지속적인 증가를 보였으며 6품종중 1품종은 증감하였다. 품종별로 경장의 변화는 달리 나타났다. 각 어장별 품종별로 줄기길이는 대부분이 월별로 증가하다 4월부터 감소하였다. 그러나 명천산은 4월까지 증가 하였다. 성실엽장은 6품종 모두 4월까지 지속적인 증가를 보였으며 특히 풍남산과 가마이시산이 두 어장에서 크게 나왔으며, 울산산이 두 어장에서 가장 작게 나타났다. 명천 어장에서 6품종의 전장과 경장의 상관계수는 카마이시산이 가장 크게 나타났고, 울산산이 가장 작게 나타났다. 계도 어장에서도 카마이시산이 가장 크게 나타났으며 울산산이 가장 작에 나타났다. 전장과 줄기길이의 상관계수는 명천어장에서는 풍남산이 가장 크게 나타났고, 울산산이 가장 작게 나타났으며, 계도 어장에서는 카마이시산이 가장 크게 나타났고 울산산이 가장 작게 나타났다. 명천 어장에서 전장과 성실엽장의 상관관계를 보면 명천산의 상관 계수가 가장 크게 나타났으며 나루토산이 가장 작게 나타났다. 계도 어장에서는 카마이시산이 가장 크게 나루토산이 가장 작게 나타났다. 명천, 계도 어장에서 전장과 각 형질간 ANOVA 분석은 1%~5% 수준에서 품종별로 모두 유의성 있게 나타났다.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.401-409
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• 1999

This stydy was performed to improve recipes for dishes with seaweed, spinach, wild parsley, and yam as food source of low blood glucose and to select better favorite dishes controlling diabetes trough sensory test of 9 scoring method. Also the effect controlling blood glucose based on observation of blood glucose and glycemic index was applied for the normal person. The traditional recipes gained high acceptability in the sensory test. The Segogiguk, Daenjanguk, Guonsaeujuk, Sujebi, Bokeum and Beoseokhoi of seaweed ranged from 8.2 to 7.2. The Danggun juice, Daenjangguk, jeon and Dubumuchim of spinach was evaluated as 8.2 to 7.3. The Gulsaengche, Beefmuchim, Juice and Chodae of wild parsley showed high acceptability as 7.9 to 6.8. The Jorim and Jeon of yam ranged form 7.7 and 6.8. Addording to the result of blood glucose response of normal person meals controlling dishes showed GI 57.9-GI 91.3 compared to GI 100 of usual meal. The rice boiled with 30% of black soybean and additional dishes controlling diabetes were most effective as GI 57.9.