• 한국식품영양학회지
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• 제36권5호
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• pp.403-414
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• 2023

This study aimed to determine the anti-obesity effect of adding Wolfiporia extensa Ginns (W) to fermented pollack skin products in an obesity-induced animal model. The experimental groups were the normal diet group (C), high-fat diet group (HF), dried pollack skin (H1), fermented pollack skin (H2), and W of 0.1 (F2-WL), 0.3 (F2-WM), and 0.5 (F2), respectively. It was confirmed that adding W to fermented pollack skin reduced blood triglycerides, total cholesterol, and LDL levels, while increasing HDL levels. Wolfiporia extensa Ginns was effective in controlling weight and improving blood lipids in a dose-dependent manner. In histological analysis, findings of fatty liver induced by a high-fat diet were improved by the addition of H2 and W. Size and density of fat globules in the epididymis were decreased. In addition, the concentration of TNF-α was increased in the high-fat diet group, but decreased by the addition of fermented pollack skin and W. In conclusion, adding fermented dried pollack skin and Wolfiporia extensa Ginns was effective for weight control and blood lipid improvement. Thus, the use of by-products in functional foods is expected to have a high value in the future.

• 한국식품영양과학회지
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• 제43권3호
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• pp.431-438
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• 2014

본 연구는 콜라겐이 풍부한 전통음식인 어글탕의 기능성과 기호성을 증진시키기 위해 콜라겐 함량이 풍부하면서도 지방의 함량이 낮고, 식감을 향상시킬 수 있는 도가니 연골을 첨가하여 어글탕의 품질특성과 관능적 특성을 분석하였다. 전통조리법에서 콜라겐 함량을 증가시키기 위해 육수에 도가니 연골을 첨가하였고 쇠고기 다짐육에 대한 도가니 연골의 첨가량을 25%, 50%, 75%, 100%로 제조하였다. 어글탕의 이화학적 특성으로 아미노산 함량, 콜라겐 함량을 측정한 결과 아미노산 함량, 콜라겐 함량 모두에서 유의적인 차이를 보였다. 콜라겐의 구성 아미노산인 proline(P<0.001)과 glycine(P<0.001), alanine(P<0.001)은 도가니 연골의 첨가량이 증가할수록 유의적으로 증가하였다. 콜라겐 함량 역시 도가니 연골의 첨가량이 증가할수록 유의적으로 높게 나타났는데, 대조군 CE의 collagenous connective tissue는 $0.61{\pm}0.19g/100g$이고 100% 도가니 연골을 첨가한 DE4는 $6.25{\pm}0.44g/100g$으로 최고 10배의 차이를 보였다(P<0.001). 어글탕의 관능평가를 실시한 결과 색(P<0.01)과 감칠맛(P<0.05), 전반적인 기호도(P<0.05)에서 유의적인 차이를 보였으며 전반적인 기호도에서는 쇠고기 25%, 도가니 연골 75%로 만든 어글탕이 가장 높게 평가되었다.

• 한국식품영양과학회지
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• 제39권12호
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• pp.1903-1907
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• 2010

명태의 건조경향은 초기의 평형상태가 뚜렷하지 않은 과정을 제외하면, 일반적인 식품건조형태를 따르는 것으로 보인다. 따라서 시간이 지날수록 건조속도는 어육과 외기의 수분농도차이가 줄어듦에 따른 결과뿐만 아니라, 표면 건조에 의한 고화현상에 의해 수분이동이 억제됨에 따라 느려지게 된다. 명태의 부위별 건조속도는 잘 알려진 바와 같이 머리 부분이 몸통부분보다 빨랐다. 건조가 진행될수록 어육표면과 중심부의 수분함량과 그에 따른 수분활성도의 차이는 증가함으로써 어육내부의 수분이동이 잘 일어나지 않아 전체적인 건조속도의 저하를 나타내었다. 주어진 외기의 건조조건(온도, 습도, 풍속)에서 초기의 높은 건조속도에 의한 어육 표면응고로 인해 건조개시 수 시간 이내에 어피(피부)와 어피 바로밑부분의 어육과 어체 내부 어육의 수분함량 차이가 급격히 일어나는 것을 알 수 있었다. 황태 제조과정의 전단계인 건조과정에서 건조가 시작된 뒤 주기적으로 수분활성도의 차이가 급격히 일어나는 시간(지점)은 황태 특유의 조직감을 형성하기 위해 건조과정에서 조직의 고화를 방지함으로써 일정한 건조속도를 유지하기 위해 주기적으로 수분을 공급해 주어야 하는 시점임을 제시해 준다.

• 한국가정과교육학회지
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• 제12권2호
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• pp.47-64
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• 2000

The purpose of this study was to search the calcium and iron rich foods in Korean people. The food sources presented in the current home economics textbooks of middle and high school were investigated. And 40 kinds of calcium and iron rich foods were selected by the quantity in 100g edible portion. one serving size and according to 1997 food supply data. Also 3 major food groups of calcium and iron supply in Korean were identified, and 10 rich foods for each food groups were selected. The results were summarized as follows. 1. The food sources of calcium 1) The food sources of calcium presented in the home economics textbooks of middle and high school are milk and dairy products. small fishes such as anchovy icefish and dried strip and green vegetables etc. 2) The calcium rich foods by 100g edible portion were in order of skim milk powder river snail sesame sea mustard. whole milk powder. snapping turtle loach sea tangle(dried) opossum shrimp and sea lettuce(dried). And the calcium rich foods by the calcium content in one serving were in order of river snail snapping turtle opossum shrimp loach spiny lobster skate skim milk powder small alaska pollack freshwater crab condensed milk whole milk powder skate ray and milk. 3) The 3 major calcium supply food groups in Korean were vegetables fish and shellfishes and milk and dairy products. 4) The calcium supply foods according to the quantity of food supply in 1997 was in order of sea mustard, milk anchovy chinese cabbage soybean skin milk powder laver shrimp welsh onion and maize. The vegetables were the important sources of calcium in Korean. 2. The food sources of iron 1) The food sources of iron which are commonly presented in the textbooks of middle and high school were meat liver egg(egg yolk) and green vegetables etc 2) The iron rich foods on the basis of the iron content in 100g edible portion were in order of surf clam marsh clam laver(dried)( sea lettuce(dried), crayfish pelilla seed little neck clam orient hard clam, venus clam, and freshwater carab. And the iron rich foods by the iron content in one serving were in order of surf clam marsh clam crayfish little neck clam orient hard clam freshwater crab venus clam hen cockle green confertii(fresh) pen shell and spiny lobster. 3) The 3 major iron supply food groups in Korean were cereals an cereal products fishes and shellfishes and vegetables. 4) The iron supply food according to the quantity of food supply in 1997 was in order of soybean sea mustard maize rice meat edible viscera laver wheat flour, pook, red pepper, egg and bovine meat.