• 한국식품과학회지
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• 제24권4호
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• pp.335-340
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• 1992

무의 염절임 과정에서 일어나는 염의 확산과 관련하여 무의 조직 변화를 측정하고 시간의 함수와 관련된 기계적인 모델을 제시하였다. 침지 염용액의 농도와 침지 온도가 증가할수록 염의 확산은 더 잘 일어났으나 침지온도보다는 염용액의 농도에 의해서 더 많은 염의 확산에 영향을 미쳤다. 염장하지 않은 무는 높은 조직의 강도와 점탄성을 보였으나 온도와 소금농도를 증가시킴에 따라 초기 응력에 대한 조직의 강도 약화를 보여주었으며 응력완화의 정도도 빨라졌고 평형 상태에서 남아있는 탄성 고체의 양도 감소하였다. 또한 침지 용액의 농도와 온도가 증가할수록 무 조직의 점탄성 성분들도 낮아졌는데, 무의 조직변화도 염장 온도보다 염용액의 농도에 의해서 더 많은 영향을 받았다. $Ca^{2+}$과 $Mg^{2+}$이온을 첨가한 경우 점탄성 상수들은 더 큰 것으로 나타났으나 일정 변형에서의 응력의 완화는 더 빠르게 진행되었다. 일정 염농도, 일정 염장 농도와 비순수 소금을 사용했을 때 평형에 도달하기 전의 임의의 시간이 경과한 후에 무 조직의 최종 강도 변화를 점탄성 상수를 이용하여 예측하는 일반식을 제시하였다.

• 한국식품과학회지
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• 제20권6호
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• pp.742-748
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• 1988

김치제조에 사용되는 결구포합형 배추의 구조와 그 조직감 특성을 조사하는 방법을 연구하였으며 소금절임, 가열데침 공정등에 의한 배추임의 구조적 변화와 조직감 변화를 조사하였다. 배추잎의 형성순서에 따라 잎의 길이와 두께는 비례적으로 증가하였으며 두께는 최외엽에서 다소 감소하는 현상을 나타내었다. 배추잎의 미세구조는 밀집된 유관속조직 주위에 유조직 세포가 쌓여있는 형태로서 절단시험에서 외피와 유관속조직의 특징적인 절단력 곡선들을 나타내었다. 절임과 데침처리에 의하여 배추잎의 절단력은 증가하였으며 이것은 주로 세포벽의 구조적 변형에 따라 포개짐에 의한 절단면의 수적 증가에 의한 것이었다.

• 미생물학회지
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• 제34권3호
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• pp.82-86
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• 1998

Yarrowia lipolytica 504D가 생산하는 alkaline proteinase를 정제한 결과, 분자량은 32,000으로 나타났고, pH 9.5와 $42^{\circ}C$에서 최적활성을 보였으며, pH 4-10의 범위와 $45^{\circ}C$까지 비교적 안정한 것으로 나타났다. PMSF를 비롯하여 EDTA, EGTA, phenanthrolin도 효소활성을 저해하여 정제효소가 serine proteinase인지 metal proteinase인지 불확실하였다. 그러나 28% 활성증가를 보인 $Cu^{2+}$ 외에 $Zn^{2+}$를 비롯한 대부분의 무기염들이 효소활성을 증가시키지 못하였고, 또한 EDTA의 첨가로 불활성화된 효소도 Ca 염의 첨가로 활성이 복원되었다. 따라서 정제효소는 serine proteinase(E.C. 3.4.21.14)로 추정되었다.

• 한국수산과학회지
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• 제47권5호
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• pp.482-488
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• 2014

The study investigated the chemical composition, pH, and texture of salted jellyfish processed in Indonesia, Thailand, and China as a pilot study for processing the jellyfish Nemopilema nomurai, which occurs in Korean coastal waters. The 14 samples of salted jellyfish included processed umbrella and oral arms and consisted of 68.4-78.3 g/100 g moisture, 1.79-4.37 g/100 g crude protein, and 0.07-0.41 g/100 g crude lipid. The total amino acid content was 2.30-4.69 g/100 g and glycine accounted for 20.07-37.37% of the total amino acids. Salting jellyfish reduces the possibility of microbial growth and enhances the shelf life because the samples have a pH of 3.77-4.35, salinity of 18.53-24.02%, and lower water activity of 0.77-0.80. The lightness (L), redness (a), and yellowness (b) of the samples were 53.98-61.32, 1.76-6.26, and 14.08-29.0, respectively. The springiness, strength, and hardness of the salted jellyfish differed significantly among the products. The sample processed in Indonesia had the highest springiness. While the chemical composition, pH, water activity, and color differed significantly among the products, there were no significant effects of the country of manufacture. These results will enable the determination of quality index parameters for salted processed Nemopilema nomurai caught in Korean coastal.

• 한국미생물·생명공학회지
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• 제19권4호
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• pp.362-367
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• 1991

Pullulanase 생산균으로서 토양으로부터 분리한 Aeromonas caviae No.S-76을 진탕배양하여 얻은 조효소액을 ammonium sulfate 침전, DAEA Sephadex A-50 column chromatoraphy, Sephadex G-150 column chromatography에 의하여 정제하였다. 이때 수율은 21이었고 50배의 정제도를 가진 효소단백질을 얻었다. 정제효소는 SDS-polyacrylamide slab gel 정기영동에 의하여 분자량 118,000의 단일단백질이었고, 등전점은 4.3, 작용 최적온도는 $50^{\circ}C$, 작용 최적 pH는 8.0이었다. 또한 이효소는 $45^{\circ}C$ 이하, pH 6.0-90. 범위에서 안정성을 나타내었다. 이 효소를 $\beta$-cyclodextrin과 maltose의 고농도 혼합액에서 작용시켜 maltosyl-$\beta$-cyclodextrin을 합성하였다.

• Journal of Nutrition and Health
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• 제17권1호
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• pp.31-40
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• 1984

혐기적 조건밑에서 $FeCl_{3}$에 의해 촉진된 TBA 반응을 이용하여 혈청중 과산화물 측정을 위한 새로운미량 분석법을 설정하였다. 즉. 혈청단백침전물이 현탁된 TBA반응흔합액에 혈청 $10{\mu}l$당 $1.0{\mu}mole$의 $FeCl_{3}$를 첨가한 다음 질소기류밑에서 50분간 끊는 물에 중탕한다. 이 분석법의 반응 예민도는 현행 일반 TBA법보다 40여배나 증대되었으며 따라서 미량의 시료$(10{\sim}20{\mu}l)$로도 TBA반응생성물의 농도 측정이 비색법으로도 가능하였다. 그리고 TBA반응생성물의 butanol 추출액을 $(NH_{4})_{2}SO_{4}$염석으로 부분말수시킴으로써 예민성 및 재현성이 개선될 수 있었다. 이 분석법을 이용하여 측정한 건강인들의 혈청 TBA같은 높은 연령군일수록 증가하는 경향을 보였다.

• 한국조리학회지
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• 제23권8호
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• pp.98-105
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• 2017

The purpose of this study was to investigate changes in physicochemical properties of apples pre-treated differently with salt and sugar for apple Jangachi. When salt was used, moisture content was decreased by 28.41% to 57.67% at 24 hours and maintained an average 56.92% after 24 hours. However, when sugar was used, moisture content decreased steadily to 41.14% (60h). The pH of the apple pre-treated with salt decreased from pH 4.42 to pH 3.63 at 12 hours. However, in the case of apples pre-treated with sugar, pH decreased from pH 4.52 to pH 4.19 after 48 hours, but was not statistically significant. Conversely, total acidity of apple pre-treated with salt increased from 11.46% to 0.35% during 72 hours. But total acidity of apple pre-treated with sugar decreased to 0.11% at 24 hours and maintained. Sugar content of apple pre-treated with salt increased to 33.1% at 12 hours and maintained. Conversely, in case of sugar pre-treatment, sugar content of apple pre-treated with sugar increased steadily to 45.12% at 72 hours. Salinity of apple pre-treated with salt increased sharply to 15.74% during 24 hours. Lightness ($L^*$) of apple pre-treated sugar was not different from the control group. But apple pre-treated salt decreased slightly. Yellowness ($b^*$) was higher than the control group regardless of pre-treatment group. Sensory evaluation revealed that sugar pre-treatment apples were highly evaluated for flavor, taste, chewiness and overall acceptance.

• 한국식품영양과학회지
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• 제20권3호
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• pp.266-271
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• 1991

염건 숭어알은 전통적인 방법으로 제조하였다. 제조 조건들은 10%염농도의 간장에 염지하고 두께 1.2cm 정도로 압착하여 70% 습도에서 3m/sec의 풍속 및 $20^{\circ}C$에서 음건하였다. 가공돠 저장기간의 유리 및 결합지질을 분리하여 다시 중성, 당 및 인지질로 분획하였다. 주요구성 지방산은 $C_{16:0},\;C_{18:0},C_{18:1}과\;C_{18:2}$이며 합계량이 7.71mg/100mg 으로 당지질의 77% 정도 점유하였다. 불포화도는 결합당지질은 2.09로 유리당지질의 0.92와 차이가 많았다. 다가불포화 지방산비는 0.10-0.78로 낮았으며 필수지방산함량은 결합당지질의 신선어란 4.23mg/100mg에서 저장 9주째는 거의 소멸되었다.

• 동아시아식생활학회지
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• 제3권1호
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• pp.12-17
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• 1993

This book is named 'The Ryuk-Jab-Rok' because it was written in the last page of 1820's almanac. This book is written purely in Korean and has not been published yet. This book comprises twenty eight items, among which there are eight items of vegetable preserving method, ten items of Jook preparation methods(a kind of cereal soup), nine items of Pyun-Myun methods(a kind of rice cakes and noodles) and Yak-Bab(a kind of spiced rice). In vegetable preserving method, the eggplant, the cucumber and a songi mushroom were preserved with the drying method., A radish, a sorojangii, and the root of white cabbage were used with the cold temperature preservation. A garlic was dried after salting. The sprouts of DooRub, which were coming in the hot room, were used. In the Jook preparations, there were five animal materials which were lamb, chick, crudian, oyster and abalone. In nine Pyun-Myun methods, Jap-Gua-Sil was illegible because the letters were not clear. Among eight items, the stick rice was used in four cases, the regular rice in two cases. The ground pine nuts, honey and the Chinese date were used most ofter. And the sesame salt and the chestnut were next. The analysis of the terms I this book revealed that 26 items were used for cooking processes. And it also showed us that there were seven kind of cutting procedure and eight kinds of heating procedure. The shapes and size of foods were revealed at only three places in all items. The one-chi(chi ; abut three cm) and three-Ja(Ja ; about thirty cm) which the terms represent the length were revealed twice and once respectively in this book. In the taste description, 'the good', the most common word, was used in seven times, and which was the most frequently introduce case. The measuring unit is hard to revive since the measurements were taken by the container, which were Jong-Ja, Sabal and Tang-gii, then in use. Fifteen kinds of containers and cookers were used for preparing foods. And all of them are now I use.

• Asian-Australasian Journal of Animal Sciences
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• 제33권10호
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• pp.1666-1673
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• 2020

Objective: To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl₂) on meat quality of sausages during storage. Methods: Various types of curing salts were used for processing of salamis. Physico-chemical and sensory evaluation of the sausages were analyzed during 4 weeks of ripening. Results: The pH values and salinity contents were the highest in control, while they were the lowest in T2 at 4 weeks (p<0.05). Control and T1 had less thiobarbituric acid reactive substances than T2 at 2 weeks (p<0.05). The volatile basic nitrogen levels in T1 were similar to control and lower than T2 at 2 and 4 weeks (p<0.05). Moreover, T1 samples were redder and had a higher saturation index (C^⋆) value when compared to the others. T2 showed greater hardness, gumminess and chewiness when compared with the control (p<0.05). Control was comparable to T1 for sensory attributes. Conclusion: Sodium chloride may be partially substituted with potassium chloride without negatively influencing meat quality of sausages up to 4 weeks of storage. These results could help to develop low-sodium sausages.