• 한국식품과학회지
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• 제23권1호
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• pp.15-18
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• 1991

후추의 품질평가 기초자료를 얻기 위하여 13종의 후추원두에 대하여 후추의 직경을 비롯한 물리화학적 특성 13항목을 분석하였다. 후추의 물리적품질은 Sarawak special, Sarawak brown 및 인도 TGEB가 가장 우수하였으며, Lampong ASTA 및 Lampong FAO의 품질은 비교적 낮았다. 또한 화학적품질은 Lampong ASTA, Lampong FAO 및 인도 TGEB 등이 우수하였고 베트남산과 인도 MG-1이 중간, 그리고 기타의 후추들은 품질이 낮게 나타났다. 한편 색상에 있어서는 커다란 차이는 없었으나, Sarawak산 후추들이 비교적 밝은 색을 나타내었다.

• 한국식생활문화학회지
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• 제3권2호
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• pp.143-151
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• 1988

'On Zu Bub,' written in Korean, is the anonymous old cook book. The kinds of cooking food recorded-Wine 44, Nu Ruk 2, Sauce 2, dessert 6, side dish 2 etc.-are fifty-six items in all. Especially it was written mirutely about brewage. The wines such as Sub Wang Mo You Bok Gyung Hyang Zu, Gu Ga Zu, Sin Bang Zu, Bang Se Hyang Zu, Zuhk Sun So Zu, Gye Dang Zu, Sa Mi Zu, Gwa Ha Jul Mi Zu were not found in other old cook books, 'Eum Sik Di Mi Bang' and 'Zu Bang Moon' and the contents about Gu Gi Za Zu was guoted from Zi Bung You Suhl. The seasonings used were black pepper, ginger, Chun Cho, Cinnamon, Sugar, ect, but red pepper was not used. But, we can find 'Bingsagua' from this book. First 'Bingsagua' has been found in 1789. 'On zu Bub' is guessed developed in late 1700's.

• 한국식품과학회지
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• 제42권2호
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• pp.136-141
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• 2010

최근 방사선 조사는 식품의 발아억제, 살충, 살균 및 숙도조절을 위한 화학약품 처리 등의 대체방안 뿐만 아니라 식품의 저장 및 가공기술로서 인정받고 있으며, 우리나라를 비롯한 약 40개국에서 상업적인 조사식품을 생산하고 있어 이에 대한 정확한 정보를 제공하기 위한 신뢰성 있는 검지기술이 요구되고 있다. 방사선 조사식품 검지법 대상 식품 중 건조향신료 19품목에 방사선 조사 최대 허용선량인 10 kGy까지 $^{60}Co$ 감마선을 단계별로 조사하고 이를 광자극발광법(Photostimulated Luminescence, PSL)을 이용하여 검지특성을 확인하였다. PSL 측정 결과, 건조향신료 19품목 중 14품목은 1 kGy 조사된 시료에서, 1 품목은 5 kGy에서 조사시료(positive)의 threshold value인 5000 이상의 photon count/60 sec로 측정되어 방사선 조사여부의 확인이 가능하였다. 하지만 후추류, 육두구, 계피의 경우는 특이적으로 PSL 측정에 낮은 감도를 보이거나 미네랄 함량이 낮아서 최대 허용선량인 10 kGy 조사시료에서조차 방사선 조사여부의 확인이 불가능하였으며, 이 품목의 경우 열발광분석법(Thermoluminescence, TL) 등을 이용한 방사선 조사여부의 판정이 필요하였다. 또한 식물의 잎을 이용하는 향신료는 비조사 시료와 1 kGy 및 10 kGy 조사시료를 혼합하였을 때, 1 kGy 선량으로 조사된 시료가 1% 혼합된 시료에서도 방사선 조사여부의 확인이 가능하였다.

• Fisheries and Aquatic Sciences
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• 제26권12호
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• pp.726-737
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• 2023

Piperine, the main bioactive component of black pepper (Piper nigrum Linn.), has anti-inflammatory, antifungal, and antibacterial properties. This study evaluated the supplemental effects of piperine or black pepper on innate immunity, growth, feed utilization efficiency, and intestinal morphology in red seabream (Pagrus major). Six experimental diets were formulated, supplementing piperine at 0.0, 0.25, 0.5, 1.0, and 2.0 g/kg levels (Con, P25, P50, P100, and P200) or 1.0 g/kg black pepper (BP100). Juvenile fish (7.6 ± 0.1 g) were randomly stocked into 18 circular tanks (220 L), including 30 fish per tank. Each diet was randomly assigned to triplicate groups, and the feeding trial was conducted for 8 weeks. The results showed that final body weight, specific growth rate, weight gain, and feed utilization efficiency were significantly improved (p < 0.05) when piperine was supplemented into diets at 0.25-2.0 g/kg levels compared to the Con group. Compared to the Con diet, condition factor was significantly increased (p < 0.05) in fish fed with dietary piperine at 0.25-2.0 g/kg or BP100 diet. Serum myeloperoxidase activity was increased (p < 0.05) in P25 and P100 groups and antiprotease activity was increased (p < 0.05) in P100 group compared to the Con group. Significantly higher (p < 0.05) lysozyme activity was observed in P50, P100, P200 and BP100 groups, while total immunoglobulin level was increased in P50, P100 and BP100 groups than Con group. Superoxide dismutase activity was increased (p < 0.05) by dietary piperine at 0.25-2.0 g/kg levels and BP100 diet compared to Con diet. Plasma cholesterol was significantly lower (p < 0.05) in fish fed with piperine (0.5-2.0 g/kg) or BP100 compared to the Con diet. Compared to the Con diet significantly longer (p < 0.05) intestinal villi were observed in fish fed with piperine at 0.25-1.0 g/kg levels, and higher goblet cell count was observed in P25 and BP100 groups. Dietary inclusion of piperine would be a potent immunostimulant in fish diet and the optimum supplementation level would be 0.25-1.0 g/kg.

• 한국식품조리과학회지
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• 제26권6호
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• pp.753-760
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• 2010

한국산 고춧가루를 이용한 수출용 고부가가치 육류 고추분말 복합조미료를 개발 하였다. 한국산 고추분말가루를 이용하여 복합조미료 개발 시 한국산 고춧가루는 미생물의 부패정도가 적어 위생적이고 한국 고유의 재료인 유자, 단호박, 버섯을 혼합하여 외국 조미료에 비해 맛의 차별화를 두었다. 수출용 육류 고추복합조미료(AI)는 한국산 고춧가루(20%), 오레가노, 파슬리, 타임 등의 총 허브류(26.1%), 소금(11.4%), 버섯, 마늘, 각각 8.5%로 구성되었고 그 외 흑후추, 파프리카, 단호박, 유자 등을 첨가하여 제조하였다. 미국인을 대상으로 한 관능평가에서 AI(고춧가루, 오레가노, 파슬리, 타임, 흑후추, 소금, 버섯, 커리, 유자, 파프리카, 단호박 및 마늘)은 미국산 고추 복합조미료제품보다 높은 선호도를 나타냈다. 따라서 해외 시장에 적극적으로 대처할 수 있는 한국산 고추의 새로운 가공식품 분야로서 가능성을 제시하였다.

• Journal of Animal Science and Technology
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• 제56권5호
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• pp.18.1-18.5
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• 2014

Background: A six-week study involving two hundred and fifty (250) Harco Black layer birds at point of lay was conducted to investigate the effects of potential natural colorant on performance and Egg quality traits. The birds were assigned to five (5) dietary treatments, each containing supplements either of control, Baobab Leaf (BL), Waterleaf (WL), Red Pepper (RP), Canthaxanthin (CTX) at 40 g/kg feed and 50 mg/kg feed of natural and commercial colorants, respectively. Results: Performance records shows that there was no significant (p > 0.05) difference in feed intake across the supplements of Red pepper, Water leaf, Canthaxanthin and control diet, however, birds fed Baobab leaf treatment had a significantly lower (p < 0.05) feed intake value (94.07 g) when compared with other treatments. Body weight gain and Hen Day Production were not significant influenced (p > 0.05) by the dietary treatments, although laying hens fed Baobab leaf supplement had lowest mean HDP of 48.80%, while birds fed Red pepper and Water leaf supplement had an average value of 52.79%. There was no significant effect (p > 0.05) of colorants on egg external traits, compared with the control; birds fed Canthaxanthin treatment had higher mean egg weight (51.79 g), egg length (4.55 g), egg breadth (3.29 g); Red pepper treatment had highest mean shell thickness (0.29 g), however these differences were not significant (p > 0.05). Yolk height, Albumen height, Yolk index, and Haugh unit were not significantly affected (p > 0.05) across treatments. Yolk width was lowest (p < 0.05) in Baobab leaf treatment (2.54 cm); Red pepper, Water leaf and Canthaxanthin (2.89 cm, 2.62 cm and 2.89 cm respectively) were not significantly (p > 0.05) different from the control (2.73 cm). Yolk colour score was significantly highest (p < 0.05) in Red pepper treatment (7.50); Water leaf, Baobab leaf and Canthaxanthin ranged between 2.25-3.31 on the DSM yolk colour fan, Control treatment had the lowest yolk colour score (p < 0.05) of 1.31. Conclusion: The study showed Red pepper as a worthy alternative to commercial yolk colorant. Water leaf and baobab are not good substitutes for canthaxanthin as a yolk colourant.

• 자원환경지질
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• 제30권6호
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• pp.587-601
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• 1997

This study had three purposes: (1) to investigate the enrichment levels and dispersion patterns of potentially toxic elements in the rock-soil-plant system; (2) to evaluate the uptake ratios of heavy metals from soils into plants and (3) to assess the chemical speciation of heavy metals in soils. Rock, surface soil and plant samples were collected in the Boeun area underlain by black shales of the Okchon Zone. These samples were analyzed for multi-elements using INAA, ICP-AES and AAS. The maximum abundance of U in black shales is 16 mg/kg and radioactivity counts up to 300 cpm. In particular, Mo, V, Ba, Cd, Pb and U are enriched in black shales. Most of soils derived from black shales show high concentrations of U, As, Mo, Ba, Cu, Cd, Pb, Zn and mean concentrations of As and Mo in soils (20 mg/kg of As and 6.6 mg/kg of Mo) are higher than the permissible level suggested by Kloke (1979). Enrichment index values of soils are calculated and higher than 1.0 in the black shale area with the highest value of 6.4. Mean concentration of Cd in plants is higher than those of Cu, Pb and Zn. The concentration of Cd in plant species decreases in the order of Chinese cabbage > red pepper > soybean=sesame > rice stalk > com > rice grain. The biological absorption coefficients (BAC) in plants are in the order of Cd > Zn=Cu > Pb, which suggests that Cd is more bioavailable to plants than Cu, Pb and Zn. From the results of sequential extraction analysis of soils, relatively high proportion of Cu, Pb and Zn are present as residual fractions whereas that of Cd as non-residual fractions. Cadmuim occurs predominantly as exchangeable/water-acid soluble phase in soils, and Cd is more mobile and bioavailable than Cu, Pb and Zn.

• 한국수산과학회지
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• 제45권4호
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• pp.328-336
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• 2012

Sik-hae is traditional Korean fermented seafood manufactured by mixing ingredients such as fish, radish, garlic, pepper, etc. To facilitate utilization of the black-edged sculpin Gymnocanthus herzensteini, which is an abundant unusable fish caught in the East Sea, sculpin sik-hae was developed for commercialization as a low-salt fermented food. There was no significant change in the proximate composition of the sculpin sik-hae during storage. The pH of the sculpin sik-hae decreased, whereas the acidity, amino-N, and volatile basic nitrogen contents increased as fermentation progressed. The number of microflora increased gradually up to 14 days of fermentation and then decreased. Based on a sensory evaluation, sculpin sik-hae stored at $-1^{\circ}C$ was superior to that stored at $5^{\circ}C$. Therefore, sculpin sik-hae can be commercialized as a new fermented seafood.

• 한국식물병리학회:학술대회논문집
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• 한국식물병리학회 2005년도 한국식물병리학회 임시총회 및 춘계학술발표회
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• pp.83.1-83.1
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• 2005

• 대한약학회:학술대회논문집
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• 대한약학회 2001년도 Proceedings of International Convention of the Pharmaceutical Society of Korea
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• pp.147.2-148
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• 2001