• 동아시아식생활학회지
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• 제21권6호
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• pp.877-881
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• 2011

전통누룩에서 분리한 A. oryzae N041 균주를 서로 다른 4종류의 곡물에 접종하여 낱알누룩을 제조하였고, 이를 이용하여 빚은 막걸리의 품질특성을 조사하였다. 곡물별 낱알 누룩의 품질특성을 분석한 결과, 쌀 낱알누룩보다 녹두 낱알누룩에서 산도와 아미노산도, 당화력이 높게 나타났다. 제조한 곡물별로 막걸리를 빚어 양조적성을 분석한 결과, 녹두 낱알누룩이 타 곡물 낱알누룩보다 당도와 환원당 함량이 높았으며, 반면 알코올 함량은 낮게 나타났다. 술덧의 유기산은 citric acid, malic acid, succinic acid 등의 주요한 유기산이 확인되었으며, 전체 유기산의 총량은 쌀(1,748.5 mg%), 녹두(1,551.2 mg%), 보리(1,003.2 mg%), 율무(940.8 mg%) 순으로 유기산 생성량이 많았다. 특히, 녹두 낱알누룩으로 빚은 막걸리는 아미노산도와 유기산 함량이 높아 소비자가 마시기 쉬운 감칠맛과 녹두가 가지는 깊은 풍미를 가질 것으로 기대된다.

• 동아시아식생활학회지
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• 제22권1호
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• pp.103-108
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• 2012

밀, 쌀 및 녹두를 분쇄 후 밀기울을 첨가하여 일정 비율(15:1:1:3)로 혼합한 곡물에 양조용 곰팡이의 균종을 달리하여 제조한 누룩의 품질 특성을 알아보고자 발효 시기별 일반성분 및 효소활성과 유기산 분석을 하였다. 누룩의 pH는 발효 시기별 큰 차이는 보이지 않았으며, 산도와 아미노산도는 두균을 혼합하여 제조한 누룩(AO-AK)이 가장 높게 나타났다. 전반적으로 두 균을 혼합한 누룩이 단일 균을 접종한 누룩보다 ${\alpha}$-amylase 및 acidic protease의 효소활성이 높게 나타났다. 누룩의 유기산은 acetic, citric, formic, fumaric, lactic, malic 및 oxalic acid 등이 확인되었다. 전체 유기산 총량은 혼용누룩(2,116.3 mg%), A. kawachii SC60 단용누룩(1,608.5 mg%), A. oryzae RIB1353 단용누룩(1,146.7 mg%) 순으로 혼용누룩의 유기산 생성량이 가장 높게 나타났다. 따라서 두 균주를 혼용하여 제조한 누룩이 단일균주를 사용한 누룩보다 유기산 함량, 효소활성 등 품질 특성이 우수한 것으로 여겨진다.

• 한국수산과학회지
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• 제53권2호
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• pp.174-180
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• 2020

The mouse bioassay has been used widely for the monitoring of paralytic shellfish toxins (PSTs) in many countries. However, this method shows low sensitivity and high limit of detection (LOD), as well as it cannot confirm toxic profiles. Recently, LC-MS/MS method was studied for the quantitative of PSTs, however, the method has any problems with unstable retention times by ionization suppression caused by high salt concentration in shellfish extracts. To establish an alternative method for PSTs analysis, we tried to original LC-MS/MS methods adding desalting operation using amorphous graphitized polymer carbon solid-phase extraction cartridges. The method validation was conducted to determine linearity, limit of detection, limit of quantification (LOQ), accuracy, and precision in quantifying PSTs. The correlation coefficients for all tested PSTs maintained over 0.999. The LODs and LOQs for all PSTs were about 0.19-1.05 ㎍/kg and 0.58-3.18 ㎍/kg, respectively. The accuracies for PSTs were 95.4-107.7% for saxitoxin group, 97.1-100.9% for gonyautoxin group, 99.0-100.8% for N-sulfocarbamoyl toxin group, and 96.8-104.6% for decarbamoyl toxin group. These results indicate that the modified LC-MS/MS method was appropriate for analyzing the PSTs in shellfish and tunicates.

• 한국수산과학회지
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• 제50권6호
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• pp.662-668
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• 2017

This study investigated the antimicrobial resistance patterns of Escherichia coli and Vibrio parahaemolyticus isolated from oysters Crassostrea gigas, short-necked clams Ruditapes philippinarum and corb shells Cyclina sinensis from the West Coast of Korea from June through November 2013. The antimicrobial susceptibility patterns of the isolated strains of E. coli and V. parahaemolyticus to 12 antimicrobial agents used in Korea for clinical or veterinary therapy were analyzed. Antimicrobial resistance to at least one antibiotic was seen in 52.0% of the E. coli isolates (156 strains) and 44.3% of the V. parahaemolyticus isolates (194 strains). The resistance of the E. coli (34.0%) and V. parahaemolyticus (41.8%) isolates to ampicillin was highest. Multiple antimicrobial resistance against at least three antimicrobials was seen in 9.0% of the E. coli isolates and 1.0% of the V. parahaemolyticus isolates.

• 한국수산과학회지
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• 제55권6호
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• pp.836-843
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• 2022

In the present study, exposure to heavy metals by consumption of edible seaweeds (green laver, laver, hijiki, sea tangle, and sea mustard) was assessed based on their concentrations of lead (Pb), cadmium (Cd), arsenic (As), and mercury (Hg). The mean of heavy metal concentrations were 0.006-0.023 mg/kg for Pb, 0.037-0.156 mg/kg for Cd, 1.117-15.928 mg/kg for As, and 0.008-0.021 mg/kg for Hg. In multivariate analysis, the correlations were high between Pb levels in sea mustard, Cb levels in laver, and As and Hg level in Hijiki. However, the estimated daily intake and target hazard quotient (THQ) of the heavy metals in edible seaweeds were below their approved limits suggesting no health risks associated with seaweed consumption by Koreans.

• 한국수산과학회지
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• 제57권4호
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• pp.321-326
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• 2024

This study analyzed domoic acid (DA), the causative agent of amnesic shellfish poisoning (ASP), in shellfish produced in Jinhae Bay, Korea. From January 2018 to December 2020, samples were collected at least once a month from 10 sites in Jinhae bay. This included 170 mussels Mytilus galloprovincialis and 241 oysters Crassostrea gigas. Domoic acid was detected in some samples in collected 2018 and 2019; however, all levels were significantly below the regulatory level of 20 mg/g. Domoic acid was not detected until 2020.Moreover, the detection trend of domoic acid did not show a clear correlation with the shellfish species or season. Calculation of body exposure to domoic acid through shellfish consumption showed that it was below the health-based guidance values in all cases. These results can be used as basic data on domoic acid in shellfish produced in shellfish growing areas and as policy data for the supply of safe seafood. In addition, considering the possibility of changes in marine biotoxins due to changes in aquatic environments, continuous monitoring is necessary.

• Fisheries and Aquatic Sciences
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• 제19권7호
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• pp.30.1-30.7
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• 2016

Due to decreased supplies of marine resources and byproducts, new processing technologies for the development of analogs for natural fishery products are becoming increasingly important in the fishing industry. In the present study, we investigated the optimal processing conditions for flying fish roe analogs based on alginate hydrogels. Optimized processing of these analogs was performed by response surface methodology. The optimal processing conditions for the flying fish roe analogs (based on sphericity) were at a sodium alginate concentration of 2.41 %, calcium chloride solution curing time of 40.65 min, calcium chloride concentration of 1.51 %, and a reactor stir speed of $254{\times}g$. When the experiment was performed under these optimized conditions, the size (mm), sphericity (%), and rupture strength (kPa) of the analogs were $2.2{\pm}0.12$, $98.2{\pm}0.2$, and $762{\pm}24.68$, respectively, indicating physical properties similar to their natural counterparts.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2001년도 추계 수산관련학회 공동학술대회발표요지집
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• pp.143-144
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• 2001

Among dark fleshed fishes, especially, Pacific saury has not well been used for processing because of its properties of weak tissue and high lipid content. If a simple and modified technique such as liquid smoking method for Pacific saury processing is applied successfully, it could give a lot of advantages on the field of fishery processing. In the aspects of effective utilization of dark fleshed fishes, therefore, we have attempted to process seasoned-dried Pacific saury with commercial liquid smoke. (omitted)

• 한국축산식품학회지
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• 제34권5호
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• pp.597-603
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• 2014

In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at $-45^{\circ}C$ or electro-magnetic freezing at $-55^{\circ}C$, were thawed using 4 different methods: refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). Analyses were carried out to determine the drip and cooking loss, water holding capacity (WHC), moisture content and sensory evaluation. Frozen pork thawed in a microwave indicated relatively less thawing loss (0.63-1.24%) than the other thawing methods (0.68-1.38%). The cooking loss after electro-magnetic freezing indicated 37.4% by microwave thawing, compared with 32.9% by refrigeration, 36.5% by RT, and 37.2% by cold water in ham. The thawing of samples frozen by electro-magnetic freezing showed no significant differences between the methods used, while the moisture content was higher in belly thawed by microwave (62.0%) after electro-magnetic freezing than refrigeration (54.8%), RT (61.3%), and cold water (61.1%). The highest overall acceptability was shown for microwave thawing after electro-magnetic freezing but there were no significant differences compared to that of the other samples.

• 한국식품영양학회지
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• 제24권4호
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• pp.777-785
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• 2011

비열처리가공기술 중 하나로 새롭게 주목받고 있는 초고압처리를 반고형 형태의 친환경 유기농 이유식 제조에 적용하여 완제품 형태로 제조 후 냉장 조건으로 저장하여 저장기간에 따른 제품 안전성을 조사하였다. 가열 처리를 하지 않고 550 MPa 압력에서 3분 동안 초고압 처리하여 냉장 상태로 15일 동안 저장한 결과, 일반세균과 대장균 모두 검출되지 않아 미생물학적 안전성을 확인할 수 있었으며, 초고압 처리를 하지 않은 대조군에서 일반세균이 $2.54{\times}10^3$, $7.85{\times}10^2$ CFU/g 수준으로 검출되었던 것과 비교했을 때 초고압 처리를 하는 것이 제품의 신선도를 살리고 제품의 안전성을 유지하기 위해 적합한 처리법이라고 판단되어진다. 초고압 처리를 통한 물성 변화는 처리 전 대조구와 점도, 스푼풀 현상을 비교하였을 때 큰 차이가 나타나지 않는 것으로 나타났고, 그 결과 사과의 신선한 상태를 유지하고 미생물학적 안전성 역시 유지하면서 냉장상태로 약 2주간 저장이 가능한 친환경 반고형 이유식을 제조할 수 있었다.