• 한국조리학회지
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• 제13권1호
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• pp.119-128
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• 2007

식품의 조리과정 중에 부산물로 나오는 갑각류 폐기물을 이용하여 소스를 제조하여 canister system을 이용하여 농축한 후 GC/MSD를 이용해 휘발성 성분을 동정하였다. 그 결과 총 휘발성 성분의 개수는 72종이었으며 그 중 새우를 사용하여 만든 소스의 휘발성 성분이 45개로 가장 많았다. 새우 소스의 휘발성 성분은 10종의 alkane, 4종의 ketone, 3종의 aldehyde 및 7종의 alcohol이었으며 3-methyl-2-butanone, 2-pentanamine, isobutane, 3- methyl-butanal, furan, carbon disulfide, dimethyl sulfide가 주요한 성분이었다. 꽃게 소스에서는 18개의 휘발성 성분이 동정되었고, 4종의 alcohol류, 5종의 alkane류, 3종의 aldehyde류 및 ketone, acid와 amine이 각각 1종 검출되었으며, 2-methoxy ethanol, trimethyloxirane, 3-buten-1-ol이 꽃게 소스에서 주요한 휘발성 성분으로 나타났다. 바다가재 머리부분을 이용한 소스에서 16종의 휘발성 성분이 동정되었으며 alkane류 2종, aldehyde와 alcohol이 각각 1종씩 동정되었고 formic acid, 1-propanethiol, $\beta$-pinene, allyl sulfide가 주요한 향기 성분으로 나타났다. 바다가재 껍질을 이용한 소스에서 휘발성 성분이 18종 검출되었으며, acid류, pentane, 3-methyl 1-butanol 및 2, 4-dimethyl- 3-pentanone이 주요한 휘발성 성분인 것을 알 수 있었다.

• 한국식생활문화학회지
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• 제12권3호
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• pp.289-299
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• 1997

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.

• 한국수산과학회지
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• 제45권2호
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• pp.104-113
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• 2012

Crab-like flavorants (CFs) were made from snow crab cooker effluent (SCCE) using response surface methodology (RSM) and reaction flavoring technology (RFT). Type A CF was made from SCCE via RSM, RFT, adding starch syrup, centrifugation, and microfiltration. Type B was made from type A by adding the food additives dimethyl sulfide, ethyl valerate and fish sauce. The stability of the CFs was evaluated in terms of the color values, sensory evaluation, and flavor profiles after storage for 90 days at three different temperatures: 10, 20, and $30^{\circ}C$. The compounds, ethanol and 3-methyl-1-butanol, were considered key components of off-flavor and a decrease in dimethyl-2-vinylpyrazine affected the occurrence of off-flavor. It may be a microbial metabolite arising from contamination and lab-scale micro-filtration. At the lowest temperature ($10^{\circ}C$), the decrease in volatile compounds, such as pyrazines, was not as dramatic as at $20^{\circ}C$ and $30^{\circ}C$ and alcohol formation was prevented or delayed. Therefore, it is necessary to store CFs at < $10^{\circ}C$ with suitable sterilization to preserve volatile flavor compounds and prevent off-flavor from occurring.

• 한국식품저장유통학회지
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• 제22권1호
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• pp.36-43
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• 2015

꽃게 조미소재, 야채, 천연조미료 등을 활용하면서, 편의성을 부여하기 위하여 꽃게풍미 볶음밥을 제조하였다. 꽃게풍미 볶음밥의 저장 중 품질변화를 조사하기 위해 -20, 4, $25^{\circ}C$에서 6주 동안 저장하면서 pH, 산도, 총균수, TBA, VBN, 관능적 기호도를 조사하였으며, 총균수 결과를 활용하여 볶음밥의 유통 기한을 예측하였다. pH 변화를 조사한 결과, $-20^{\circ}C$에 저장된 볶음밥의 경우 저장 0주째 pH는 7.74이었고 저장 6주에는 pH 7.76으로 나타나 저장 중 변화가 거의 없는 것으로 나타났다. 적정산도를 조사한 결과, $-20^{\circ}C$에 저장된 볶음밥의 경우 저장 0주째에 0.4%이었고 저장 6주에는 0.4%로 거의 변화가 없었다. 반면, $4^{\circ}C$와 $25^{\circ}C$의 저장 6주에는 각각 2.7%, 4.6%의 수준으로 나타났다. TBA 값을 측정한 결과, $-20^{\circ}C$에 저장한 볶음밥의 경우 저장 0주째 $1.07{\mu}g/g$이었고, 저장 6주까지 $1.39{\mu}g/g$으로 나타나 저장 중 다소 증가하는 경향을 보였다. 휘발성염기질소를 조사한 결과, $-20^{\circ}C$에 저장된 볶음밥의 경우 저장 0주째에 26.60 mg%이었고, 저장 6주에는 28.14 mg%로 나타나 신선도가 유지되는 것으로 사료되었다. $4^{\circ}C$와 $25^{\circ}C$의 저장 6주에는 각각 65.15 mg%, 68.00 mg% 수준으로 나타났다. 총균수의 변화를 조사한 결과, $-20^{\circ}C$ 저장된 볶음밥의 경우 저장 0주째 3.58 log CFU/g이었고 저장 6주째에는 4.11 log CFU/g으로 나타나 미생물변화는 안정적인 것으로 관찰되었다. 관능적 기호도를 조사한 결과, $-20^{\circ}C$에 저장된 볶음밥의 경우 종합적 기호도의 변화를 보았을 때, 저장초기 7.8이었고 6주째에는 6.7으로 나타나 저장 기간 동안 처리구 중 가장 높은 평가를 받았다. $25^{\circ}C$의 경우 저장초기 7.5이었으나, 저장 6주째 1.0 수준의 평가를 받아 저장온도 및 저장기간 동안 가장 낮은 평가를 받았다. 미생물 결과를 토대로 볶음밥의 유통기한을 예측한 결과, $-20^{\circ}C$에 저장할 경우 14.9주, $4^{\circ}C$에서 저장할 경우 0.4주 인 것으로 각각 조사되었다. 이상의 결과를 종합해 볼 때, 꽃게풍미 볶음밥은 $-20^{\circ}C$에서 저장하는 것이 미생물학적 및 관능적인 측면에서 저장성이 좋을 것으로 사료되었고, 편의식품화로서의 이용 가능성이 있을 것으로 생각되었다.

• Fisheries and Aquatic Sciences
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• 제18권2호
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• pp.115-121
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• 2015

This study was conducted to confirm quality properties of sterilized Ganjang-gejang (marinated crab Portunus trituberculatus) with Korean soy sauce using by gamma irradiation and to improve quality of sterilized Ganjang-gejang. The Ganjang-gejang was irradiated at dose of 3, 6, 9, 12, and 15 kGy by gamma irradiation and there was evaluated in microbiological, physicochemical, and sensory properties. Total aerobic bacteria and fungi contents of non-irradiated samples were about 6 and 4 log CFU/g level, respectively. Gamma-irradiated samples at above 9 kGy did not contain aerobic bacteria or fungi at detection limit less than 2 log CFU/g, but sensory scores were significantly decreased depending on the irradiation dose. To improve the sensory qualities of gamma-irradiated Ganjang-gejang, the temperature was adjusted during sample irradiation. When samples were irradiated under freezing temperatures, especially on dry ice, the TBARS and the deterioration of sensory qualities of Ganjan-Gejang were reduced. Different odor patterns were observed among samples, as observed using electronic nose analysis system. The results of this study indicated that treatment with irradiation under low temperatures may help to preparing high-quality Ganjang-gejang.

• 한국수산과학회지
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• 제53권6호
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• pp.851-860
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• 2020

Shrimp in seasoned soy sauce (S-SS) is a popular seafood product in Korea, but it could be potentially hazardous; thus, this study was conducted to investigate its safety. Commercial S-SS were collected and analyzed for pH, volatile basic nitrogen (VBN), hygenic indicator microorganisms (viable cell count, coliforms, and Escherichia coli), food poisoning bacteria (Staphylococcus aureus, Vibrio parahaemolyticus, and Listeria monocytogenes), preservatives (dehydroacetic acid, sorbic acid, benzoic acid, and its salt, parahydroxybenzoate), tar colorants, and sensory properties. Domestic and foreign standards were also investigated for S-SS. Commercial S-SS ranged from to 6.2-7.3 for pH, 13.7-39.1 mg/100 g for VBN, and 4.6-6.9 log CFU/g for viable cells. The coliforms and E. coli of commercial S-SS were from ND to 3.4 log CFU/g and negative, respectively. Food poisoning bacteria, preservatives, and tar colorants were not detected in commercial S-SS. Only the coliform count and presence of E. coli in commercial S-SS exceeded the set standards of vietnam, while all items were within domestic and foreign standards.

• 한국식품조리과학회지
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• 제31권4호
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• pp.387-394
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• 2015

붉은대게 조미소재, 야채, 붉은대게풍미 유화소스 등을 활용하여 편의성을 부여하기 위한 목적으로 붉은대게풍미 볶음밥을 제조하였다. 붉은대게풍미 볶음밥의 저장 중 품질변화를 조사하기 위해 -20, 4, $25^{\circ}C$에서 5주 동안 저장하면서 pH, 산도, 총균수, TBA, VBN, 관능적 기호도를 조사하였으며, 휘발성염기질소 함량 변화 결과를 활용하여 볶음밥의 유통 기한을 예측하였다. pH 변화는 $-20^{\circ}C$에 저장할 경우 저장기간동안 거의 변화가 없었으나, 4 및 $25^{\circ}C$에 저장할 경우 저장 1주째부터 급격하게 감소하였다. 적정산도는 $-20^{\circ}C$에 저장할 경우 저장기간 동안 거의 변화가 없었고, 4 및 $25^{\circ}C$에 저장할 경우 저장 1주째부터 급격하게 증가하여 pH의 변화와 상반되는 결과를 보였다. TBA 값은 $-20^{\circ}C$에 저장할 경우 저장기간 동안 0.53~0.82 mg MA/kg로 나타나 거의 변화가 없었고, 4 및 $25^{\circ}C$에 저장할 경우 저장 1주째부터 급격하게 증가하였다. 휘발성염기질소 함량은 $-20^{\circ}C$에 저장할 경우 저장기간 동안 23.44~24.33 mg%로 나타나 저장기간 동안 거의 변화가 없었으며, 4 및 $25^{\circ}C$에 저장할 경우 저장 1주째부터 급격하게 증가하여 저장 5주째에는 각각 43.51 mg%, 57.18 mg%로 나타나 $-20^{\circ}C$ 저장군에 비해 유의적으로 높은 결과를 보였다. 일반세균수의 변화는 $-20^{\circ}C$에 저장할 경우 저장기간 동안 2.0 log CFU/g으로 거의 변화가 없었으나, 4 및 $25^{\circ}C$ 저장군은 저장 1주째부터 급격한 증가를 보였다. 관능적 기호도의 경우, $-20^{\circ}C$ 저장군은 저장기간 동안 5.5~8.4점의 평가를 받아 4 및 $25^{\circ}C$ 저장군에 비해 유의적으로 높은 기호도를 보였다. 휘발성염기질소 함량 결과를 토대로 볶음밥의 유통기한을 예측한 결과, $-20^{\circ}C$에 저장할 경우 40.3주, $4^{\circ}C$에서 저장할 경우 0.1주, $25^{\circ}C$에서 저장할 경우 -0.07주 인 것으로 각각 조사되었다. 이상의 결과를 종합해 볼 때, 붉은대게풍미 볶음밥은 $-20^{\circ}C$에서 저장하는 것이 미생물학적으로나 관능적인 측면에서 저장 안정성에 도움을 줄 수 있을 것으로 사료되었다.

• Parasites, Hosts and Diseases
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• 제47권3호
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• pp.281-285
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• 2009

Paragonimiasis typically results from the consumption of raw or improperly cooked crustacea, especially crabs and crayfish. Although previously endemic in Korea, the prevalence of this disease decreased in the early 1970s because of educational campaigns and fewer intermediate hosts as a result of ecological changes. Recently, we were presented with a family where all members were infected with Paragonimus after ingestion of Kejang (= drunken crab). The mother was hospitalized for general myalgia and weakness first, followed by the father, who was hospitalized for dyspnea 2 month later. After the parents were diagnosed with paragonimiasis, we recommended their daughter to visit our hospital for a checkup, because they all had eaten freshwater crabs soaked in soybean sauce. She complained of generalized myalgia, fever, and pleuritic pain, and was also diagnosed with paragonimiasis. Peripheral blood of the 3 patients revealed hypereosinophilia, and computed tomography (CT) scans of their chests showed pleural effusion. The results of antibody tests by ELISA were positive for paragonimiasis. We report here the case series of familial paragonimiasis in a modern urban city, rather than in a typical endemic area.

• 동아시아식생활학회지
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• 제17권3호
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• pp.312-321
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• 2007

The purpose of this study was to investigate the preferences, consumption, and eating frequencies of housewives for commercialized traditional basic side dishes. The investigators visited 18 food markets and questionnaires were distributed to 464 housewives in the Busan area. The number of basic side dishes being sold at the markets were in the order of seasoned dried radish (17 markets; mk), salted garlic stalk (15 mk), braised black soy beans (14 mk), braised peppers and dried anchovies (13 mk), and braised lotus roots (12 mk). The housewives' order of preferences was for stir-fried dried anchovies, braised peppers and dried anchovies, braised seasoned beef, salted perilla leaf, and perilla leaf kimchi equal to seasoned sea lettuce, respectively. The order for eating frequency was stir-fried dried anchovies, braised peppers and dried anchovies, salted perilla leaf, and perilla leaf kimchi, respectively. Salted perilla leaf, perilla leaf kimchi, braised crab preserved in soy sauce, salted bean leaves, seasoned dried radish, and seasoned crab were either occasionally or frequently purchased by over 40% of the women. However, the reasons they did not purchase these products included: the excess use of chemical seasonings, unsanitary, unreliable cooking process, unreliable the origin, and high price, in the respective order. If the commercialized traditional basic side dishes were improved to eliminate these problems, 52.2% of the housewives would buy the products, and 65.6% anticipated increasing their use of these products in the future.

• 한국식품영양과학회지
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• 제32권2호
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• pp.185-190
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• 2003

시판 꽃게와 가자미에서 Vibrio를 분리하여 Api 20E kit로 동정한 결과 V. parahaemolyticus HY I과 V. vulnificus FST I으로 동정되었다. 분리 Vibrio와 V.parahaemolyticus ATCC 17802에 대한 솔잎 추출물의 항균활성 검색을 실시한 결과 솔잎 추출물 1%를 첨가하였을 경우 뚜렷한 성장억제현상을 나타내었다. 시판 고추냉이와 솔잎 ethanol 추출물을 혼합하여 각 Vibrio에 대한 성장억제효과를 검토한 결과 l%고추냉이 단독 첨가구보다 1% 솔잎 추출물과 혼합치리구가 뚜렷한 성장억제효과를 나타내었다. 시판 고추냉이를 간장에 첨가하여 고추냉이 간장을 제조한 다음 Vibrio균의 생존을 실험한 결과 솔잎 추출물 1%를 첨가한 고추냉이 간장에서 Vibrio 생균수의 감소는 뚜렷하였다 고추냉이 간장을 제조 한 다음 관능검사를 실 시 한 결과 5% 수준에서 대조구와 솔잎 추출물 첨가구 간의 유의적인 차이는 나타나지 않았다.