• 한국식품영양과학회지
• /
• 제43권4호
• /
• pp.584-591
• /
• 2014

반염건 민어는 특유의 육조직, 맛 및 영양가가 우수하여 국내에서 아주 선호되고 있는 수산가공품 중의 하나이다. 본 연구에서는 전통수산가공품의 하나인 반염건 민어를 지역명품으로 개발하기 위한 기초 자료로서 시판 반염건 민어의 위생학적 특성에 대하여 살펴보았다. 시판 반염건 민어의 생균수 및 대장균은 각각 4.2~8.3 log(CFU/g) 및 18>~4.6 log(MPN/100 g)이었다. 또한 시판 반염건 민어의 수분 함량은 64.2~77.1% 범위, 염도는 2.1~9.5% 범위, 휘발성염기질소 함량은 14.1~58.1 mg/100 g 범위, 과산화물값은 19.1~107.2 meq/kg 범위였다. 이상의 반염건 민어에 대한 미생물학적 및 화학적 결과에 의하면 지역 명품 반염건 민어를 가공 및 유통하기 위해서는 반드시 적절한 품질 규격[원료는 모두 국산, 수분 함량은 65% 이하, 염도는 2~3% 범위, 휘발성염기질소 함량 50 mg% 이하, 생균수 및 대장균은 각각 6 log(CFU/g) 이하 및 음성]이 있어야 할 것으로 판단되었다.

• 한국수산과학회지
• /
• 제12권4호
• /
• pp.245-253
• /
• 1979

고등어, 전어 및 정어리육을 $10^{\circ}C$와 $25^{\circ}C$에서 저장하였을 때의 육중의 TMAO-N, TMA-N 및 DMA-N의 경시적인 변화와 아울러 이들 어육을 염장, 열풍건조, 일건 및 자건하였을 때의 변화에 대하여 실험하여 다음과 같은 결과를 얻었다. 1. TMAO의 변화에 있어서, $10^{\circ}C$, 5일 저장의 경우 고등어, 전어 및 정어리는 각각 생시료때의 $15\%\;20\%$ 및 $10\%$의 잔재율을 나타내었고 $25^{\circ}C$ 1일 저장의 경우 각각 $30\%,\;26\%$ 및 $30\%$ 였다. 2. TMA의 변화는 $10^{\circ}$, 5일 저장의 경우, 고등어, 전어 및 정어리가 각각 생시료때의 4.1배, 24배 및 9.5배의 증가를 보였고 $25^{\circ}C$, 1일 저장의 경우는 각각 2.7배, 11배 및 5배였다. 3. DMA의 변화는 $10\%$, 5일 저장의 경우 고등어, 전어 및 정어리가 각각 생시료때의 7배, 25배 및 8배의 증가를 나타냈고 $25^{\circ}C$, 1일 저장의 경우는 각각 7배, 21배 및 2배였다. 4. 제품별 TMAO의 함량은 고등어, 전어의 경우 염장품>일건품>열풍건조품의 순이 였고 정어리의 경우는 자건품>염장품>열풍건조품>일건품의 순이 였다. 5. 제품별 TMA의 함량은 고등어, 전어의 경우 일건품>열풍건조품>염장품의 순이었고 정어리의 경우는 일건품>열풍건조품>염장품>자건품의 순이였다. 6. 제품중의 DMA의 함량은 고등어, 전어의 경우 일건품>염장품>열풍건조품>자건품의 순이였다. 본 연구의 실험을 도와 준 공양숙, 오영선 양에게 감사를 드리는 바이다.

• 한국수산과학회지
• /
• 제7권3호
• /
• pp.163-168
• /
• 1974

진주담치의 건조중의 nucleotides의 변화를 알기 위하여 생체시료, 열풍건조시료 및 자숙열풍건조시료에 대하여 분석 검토하였다. 1. ATP 함양은 $8.2{\mu}moles/g(dry basis)$ 로서 높았고, 건조후외 잔존율도 $30\%$ 이상으로 많았다. 2. ADP 및 AMP는 건조중에 축적되는 결과를 보여 nucleotides 총량(ATP+ADP+AMP)으로 볼때는 건조중에 크게 감소하지 않았다. 3. 분획물중 UMP 및 adenosine이라고 추정되는 성분이 있었으나 동정하지 못하였다. 4. IMP의 생성은 볼 수 없어 AMP deaminase 활성은 없다고 보며, inosine 및 hypoxanthine 함양은 건조중에 증가하므로 adenosine deaminase 활성은 있다고 볼 수 있다. 5. 진주담치의 ATP 주분해경로는 그 분해생성물로부터 볼때 $ATP{\to}ADP{\to}AMP{\to}adenosine{\to}inosine{\to}hypoxanthine$이라고 추정된다.

• Preventive Nutrition and Food Science
• /
• 제13권3호
• /
• pp.196-203
• /
• 2008

Hwangtae, dried Alaska pollack, is a major storage product in the fish processing industry. Hwangtae is prepared by removing the internal organs and drying outdoors during the cold witner months by allowing it to thaw during the daytime and re-freeze at night under sub-zero ($-10^{\circ}C$) conditions and gradually dry from December until the next April for around 5 months from Myungtae. In this study, ground Hwangtae was hydrolyzed using two proteolytic enzymes (pepsin and alcalase) which produced five soluble active peptides from Hwangtae (yellowish dried Pollack, Theragra chalcogramma) protein. Two different peptides with strong antioxidative activity were isolated from the hydrolysate using consecutive chromatographic methods of Sephadex G-25 gel, ion-exchange chromatography on a Sepharose-Sephadex C-25 gel, and high-performance liquid chromatography. The isolated peptides, APO1 and APO2, were composed of 16 and 13 amino acid residues, respectively. Both peptides contained a Gly residue at the C-terminus and the repeating motif Gly-Pro-Hyp. The peptide with a molecular weight less than 1,000 Daltons (APACE) obtained from enzymatic hydrolysates of Hwangtae exhibited the highest ACE inhibitory activity. The APACE peptides was composed of 4 amino acid residues (Gly-Leu-Leu-Pro). These results suggest that Hwangtae hydrolysates could be a good source of peptides with ACE inhibitory activity. Biochemical analysis indicated that two 70 kDa peptides (APG1 and APG2) isolated from the hydrolysate had gelatinoytic activity, which was shown to be a calcium dependent protease type as showed by gelatin SDS PAGE.

• 한국식품과학회지
• /
• 제19권1호
• /
• pp.5-11
• /
• 1987

수산식품의 품질보존에서 문제시되고 있는 지질의 산화생성들이 단백질의 영양학적 변화에 미치는 영향을 검토하기 위하여 새우를 시료로하여 건조과정과 저장중에 생성되는 지질의 산화생성물과 유효성 lysine간의 반응과 갈변반응에 미치는 영향을 실험한 결과는다음과 같다. 새우를 5%식염수에서 자숙한 후 $30{\pm}5^{\circ}C$에서 30시간 열풍건조 및 천일건조하였을 때 과산화물값은 열풍건조한 시료에서 12시간후, 천일건조한 시료에서는 18시간후에 증가하여 저장 15일경에 최고도에 달하였다. TBA값은 건조과정중에 급격히 증가하였으며 저장 25일경부터는 서서히 감소하였다. 유효성 lysine은 건조과정중 지질이 산화됨에 따라 감소되었으며, 특히 감소현상은 건조초기에 현저하였다. 지질이 산화됨에 따라 갈변색소는 증가하는 경향을 나타내었으나, 큰 차이는 없었다. 이상의 결과로부터 새우는 건조과정에서 지질이 산화됨에 따라 유효성 lysine의 량이 감소됨을 알 수 있었으나 건조방법에 의하여서는 큰 차이가 없었다.

• 한국식생활문화학회지
• /
• 제12권5호
• /
• pp.573-582
• /
• 1997

The purpose of this study is to establish the one serving size of Korean Processed Food. Defining the one serving size is very important for nutrition labeling and foodservice operation, because the one serving size is used to set up a proper portion by each foodservice operation. The basic data of 200 items were collected through three methods. Searching many cookbooks, exploring the commercial and noncommercial foodservices -6 industrial foodservices, 100 nationwide elementary school foodservice recipes analysis, and 3 hospital foodservice systems as the samples - moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes of processed foods showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by three research methods were presented item by item. The results obtained were: 1. The Korean Processed Foods were dried and sugar adding and soused foods, and many of them used the natual processing methods. 2. There were wide varieties in the classification of main dishes, but many of them were cereals, noodles, and sugar products. One serving size of noodles were around $50{\sim}100\;g$, cereals were $20{\sim}40\;g$, which means the one serving size can be differenciated by the food usage. 3. According to the Food classification of side dishes, many of them were as following; natural dried foods, processed fish products, salted or sugar added foods, seasoned foods and sugar products. Moreover the Types of cooking in side dishes were almost culinary vegetables, teas, health foods and condiments, and soused fish products. 4. About desserts, they were almost teas and sugars, and the Types of cooking were teas, health foods and seasonings. 5. We can conclude that almost Korean Processed foods used the drying and soused processing methods for long-time preservation, but it can make the higher content of any special elements, such as sodium or carbohydrates.

• 수산해양기술연구
• /
• 제42권4호
• /
• pp.234-239
• /
• 2006

This paper introduces an auto-feeding system to exactly control the feeding time and the amount to cultured fishes in aquaculture industrial field. To reduce expensive costs or labors in this field, it was designed by the concept of controlling feed quantity exactly on the basis of fish's feeding behavior pattern in water tank. A feed control method of this system was developed for controlling feed amount by rotor capacity and motor rotated number. Moreover, a scattering section was selected by rotate way of propeller wing to scatter dried feed to designated site, and then, the diameter of its wing was 250mm and maximum scattering distance was 7.6m for 600rpm. Furthermore, the scattering ways were embodied 2 types such as a simplified way and a multistage shift way looks like a manual scattering. As a results, the multistage shift way is more effective to discharge the dried feed widely than the simple way in the water tank.

• Nutrition Research and Practice
• /
• 제5권6호
• /
• pp.553-559
• /
• 2011

The purpose of this study was to define a one-portion size of food frequently consumed by the Koreans aged 65 years or over. From the original 8,631 people who took part in the Forth Korea National Health and Nutrition Examination Survey(KNHANES IV-2) 2008, we analyzed the data on 1,458 persons (16.9%) aged 65 and over, and selected food items consumed based on the intake frequency of 30 or more by all participant. A total of 158 varieties of food items were selected. The portion size of food items was set on the basis of the median amount (50 percentile) in a single intake by a single person. In the cereals category, 13 items were selected, of which the most frequently consumed item was well-polished rice with portion size of 75 g. Among legumes, 7 items were selected, of which the most frequent item was dried black soybean with a portion size of 6 g. Among the 16 groups, the most varied food group (49 items) was vegetables, and among these the most frequently occurring item was garlic (5 g), while among the fruit group, only 11 items were selected, as their intake frequency was low. Fish and shellfish were more frequently consumed by the elderly than meats. The most frequently consumed meat was pork loin, with a portion size of 30 g. In fish and shellfish, the most frequently consumed item was dried and boiled large anchovy with a portion size of 2 g. Portion sizes for food items consumed regularly by the elderly may be conveniently and effectively used in dietary planning and in nutritional education programs, and in assessing the diet intake status of the elderly.

• 한국식품영양학회지
• /
• 제29권1호
• /
• pp.115-127
• /
• 2016

In this study, we compared diet related attributes such as food taste preference, food consumption frequency and nutrition intake between elderly residents in their 80's of areas in Jeollanam-do that are well known for longevity and those of a part of Seoul. Structured in-depth interviews were conducted by trained interviewers on 125 consented subjects (67 Jeonnam and 58 Seoul). Differences of groups were tested using Chi-square tests for nominal or ordinal data and t-tests and ANOVA tests for ratio data. The elderly from Jeonnam tended to sleep longer, express emotion more freely, and interact with others more often than those from Seoul. The elderly tended to prefer sweet or salty tastes, which might be highly related to serious health problems. The most frequently consumed foods were napa cabbage kimchi (2.19 times/day) and multigrain rice (1.99 times/day). Elderly from Jeonnam tended to consume garlic, milk, beans and roasted barley/corn teas less often; whereas, they consumed porridge, dried radish greens, potato, fermented fish, dried fish, pork rib, pork belly, soybean paste soup, soybean paste/Ssamjang, other kimchis, pickled vegetables, snacks, cookies, and green/black teas more often than elderly residents from Seoul. Differences in nutrition intake between the regions were greater than differences between the perceived levels of household economic status. NAR and INQ for folate were lower among elderly from Jeonnam than those from Seoul, while those for protein, vitamin C, niacin, vitamin $B_6$ were higher. The study results indicated that elderly from Jeonnam engaged in a more diverse diet than the elderly from Seoul.

• 한국수산과학회지
• /
• 제12권2호
• /
• pp.103-111
• /
• 1979

우리나라 연안수산자원의 효율적인 이용방법을 개발할 목적으로 축육과 유사한 가공적성을 가지는 새로운 형태의 어육단백질농축물을 가공하기 위한 기초자료를 얻고자 백색육어인 명태와 적색육어인 고등어를 원료로 하여 최적가공조건 및 제품의 품질에 관하여 실험하였다. 명태 및 고등어로써 어육단백질농축물을 제조할 때의 최적가공조건은 다음과 같았다. 원료어육의 pH는 7.5, 고기풀제조시의 식염첨가량은 원료어육 중량에 대하여 $1.0\%$, 압출기로 압출한 고기풀의 에틸알코올중 침지시간은 40분, 침지시의 에틸알코올 량은 어육량에 4배, 그때의 에틸알코올 온도는 낮은 온도가 적당하였으며, 에틸알코올중의 침지회수는 4회가 적당하였고, 에틸알코올을 제거하는데는 냉풍건조가 효과적이었다. 원료어육에 대한 제품의 수율은 명태와 고등어가 각각 $19.9\%$ 및 $29.8\%$ 였다. 제품의 단백질함량은 명태가 $84.3\%$, 고등어가 $78.1\%$였으며, 지방함량은 각각 $0.5\%$ 및 $3.6\%$였다. 명태 및 고등어 조직단백질농축물의 필순 아미노 산조성은 우육, 대두조직단백질 및 FAO 표준치와 비교하였을 때 손색이 없었으며, 두 제품 모드 우육과 1:1의 중량비로 혼합하여 맛, 색, 촉감에 손색없이 식품소재로 이용할 수 있다는 결론을 얻었다.