• 한국식품저장유통학회지
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• 제12권3호
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• pp.241-246
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• 2005

다시마 분말을 첨가한 쌀 압출팽화물의 최적제조조건을 설정하기 위하여 원료의 수분함량, 압출성형기의 barrel 온도, 다시마 첨가량의 변화에 따른 압출팽화물의 특성을 조사하였다. 수분함량 $18\%$에서 높은 수분흡수지수, 낮은 텍스쳐 값을 나타내었고, barrel 온도는 $100^{\circ}C$에서 낮은 텍스쳐와 높은 팽화율을 보여 이화학적 특성이 좋았다. 쌀가루에 다시마를 첨가한 압출팽화물은 첨가량이 증가할수록 수분흡수지수는 감소하고 텍스쳐는 부드러워졌으며, 팽화율은 높아졌다. 관능평가에서도 수분함량 $18\%$와 barrel 온도가 $100^{\circ}C$일때 가장 선호도가 좋았다. 다시마를 첨가하지 않은 control과 다시마 $10\%$ 첨가구는 유의적인 차이가 없었으나 다시마 $20\%$ 이상 부터는 다시마 특유의 냄새 때문에 전체적으로 낮은 평가를 받았다. 이러한 결과로 부터 다시마 분말 $10\%$를 첨가하여도 제품의 품질에 영향을 미치지 않고 영양적 기능을 강화시킬 수 있는 제품을 제조할 수 있을 것으로 판단 되었다.

• 한국수산과학회지
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• 제50권5호
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• pp.494-499
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• 2017

This study evaluated the abundance of fecal coliforms in oysters Crassostrea gigas, sea squirts Halocynthia roretzi and sea cucumbers Apostichopus japonicus in fisheries along the coast of Korea in 2014, and investigated the prevalence of antimicrobial resistance in Escherichia coli isolated from these fishery products. The ranges of fecal coliforms found in oysters, sea squirts and sea cucumbers were <18-20, <18-330 and <18-3,300 MPN (most probable number)/100 g, respectively. Sea squirts contained the greatest range of E. coli (<20-140 MPN/100 g), followed by sea cucumbers (<20-130 MPN/100 g) and oysters (<20-20 MPN/100 g). A total of 26 strains of E. coli were isolated from 34 sea squirt, 25 sea cucumber and 13 oyster samples. Strains thus isolated were tested for their susceptibility to 22 antimicrobial agents used in Korea for medical or veterinary therapy. E. coli isolates showed the greatest resistance to ampicillin (84.6%), followed by trimethoprim (34.6%), nalidixic acid (34.6%), tetracycline (30.8%), pipemidic acid (26.9%), streptomycin (23.1%), chloramphenicol (23.1%), trimethoprim/sulfamethoxazole (23.1%), and gentamicin (15.4%). Resistance to at least one antimicrobial agent was present in 88.5% of E. coli isolates. Of the 26 isolated, six strains (23.1%) were resistant to multiple antimicrobial agents.

• 한국수산과학회지
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• 제43권5호
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• pp.428-436
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• 2010

Sea-urchins (Anthocidaris crassispina) are widely distributed in the East Sea of Korea. The aim of this study was to evaluate the hepatoprotective effects of sea-urchin roe on bromobenzene (BB)-induced liver damage in rats. The antioxidative and detoxifying properties of sea-urchin roe in BB-poisoned rat liver was examined by chemical analysis of serum aminotransferase (AST, ALT), glutathione S-transferase (GST), $\gamma$-glutamylcystein synthetase, glutathione reductase, epoxide hydrolase, amino-N-demethylase (AD), aniline hydrolase (AH) enzyme activity, as well as lipid peroxide and glutathione contents. Sea-urchin roe inhibited the increase of serum AST, ALT enzyme activity. Increasing lipid peroxide contents and AD and AH activities were significantly decreased in ethanol extract of sea-urchin roe. GST, $\gamma$-glutamylcystein synthetase, glutathione reductase and epoxide hydrolase enzyme activities increased in sea-urchin roe-fed group, compared with the BB-treated group. These results suggest that sea-urchin roe facilitates recovery from liver damage by enhancing antioxidative defense mechanisms and hepatic detoxication metabolism.

• 한국수산과학회지
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• 제52권5호
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• pp.524-533
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• 2019

Sea urchins are hugely destructive of marine forest ecosystems. This study aimed to determine the behavioral response of purple sea Urchins Heliocodaris crassispina to food and an electrical stimulus and to investigate the attraction radius of these stimuli, with an eye to the development of technology for controlling sea urchin numbers. Ten purple sea urchins, housed in circular acrylic tank, were tested against various attractant stimuli. In addition, an experiment was conducted with 200 purple sea urchins in a large water tank to observe movement patterns and the attractiveness of various stimuli. In the smaller experiment, eight out of 10 sea urchins were attracted to food, and these attractive effects were maintained in all except one of the affected urchins. However, the attractant effects of the electrical stimulus were maintained in only three sea urchins. The results of the larger experiment indicated that differences in the attractant power of food and an electrical stimulus were 54%-78%, and approximately 5-15% of sea urchins were attracted by the electrical stimulus.

• 한국식품조리과학회지
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• 제15권6호
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• pp.639-644
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• 1999

The objective of this study was to compare the quality characteristics of cultured and red sea bream. The color of dorsal muscle was different between wild and cultured red sea bream. Lipid content of the dorsal muscle was higher in cultured fish than in wild one. The contents of moisture and crude protein in cultured fish muscle were almost same as those of wild one. Sensory evaluation of raw fish meat showed that cultured fish had lower preference in appearance, taste and texture than wild one. Especially the texture of cultured raw fish meat had lower preference than wild meat. For cooked fish meat, cultured fish were harder and less juicy than wild fish. These textural differences between wild and cultured meats were confirmed by objective evaluation including the measurements of hardness, springiness, and cohesiveness. Light microscopic observation showed that cultured red sea bream had more lipid in the surface layer near epidermis than wild one. Also more lipid droplet between muscle fibers were observed in cultured red sea bream by SEM.

• Food Science and Biotechnology
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• 제15권1호
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• pp.102-106
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• 2006

The phytoestrogens including isoflavones (genistein, daidzein, biochanin A, formononetin, and glycitein), coumestrol, and lignans (secoisolariciresinol, matairesinol, and anhydrosecoisolariciresinol) were quantified in edible sea vegetables from Korea. Sea vegetable samples were collected based on domestic consumption data. After hydrolysis of phytoestrogen glycosides in prepared samples, aglycones of phytoestrogens were extracted with diethyl ether and analyzed with isotope dilution gas chromatography-mass spectrometry in selected ion monitoring mode (ID-GC-MS-SIM). Total samples included 19 samples representing eight species. Most of the samples showed rather low concentrations, ranging from not determinated to $79.2\;{\mu}g/kg$ for isoflavones and from 106.4 to $694.8\;{\mu}g/kg$ for lignans. The daily intake of phytoestrogen from sea vegetables, estimated from the present data and domestic consumption data, was about $0.13\;{\mu}g/day$ for isoflavones and $2.0\;{\mu}g/day$ for lignans. When we compared these results with those from legumes, sea vegetables would not be considered the major source of phytoestrogens in the Korean diet.

• 한국식품영양과학회지
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• 제28권3호
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• pp.534-541
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• 1999

This study was undertaken to examine the effect of sea tangle and sea mustard on physiochemical and sensory characteristics of cakes and the possibility commercialization of these functional cakes. The moisture contents of cakes prepared with sea tangle and sea mustard were higher than those of control, and a positive correlation between water holding capacity(WHC) and moisture contents was observed(r=0.836). As addition level of sea tangle and sea mustard was increased, volume of cakes were decreased, whereas hardness was increased slightly and color became deep. Hardness was strongly correlated to the volume of cakes(r= 0.914). Visual observation by photomicrography showed that, as addition level of sea mustard and sea tangle was increased, formation of air cells were prohibited and thus volume of cakes was decreased. The microstructural observation by scanning electron microscopy(SEM) showed that air cells of cakes were well developed up to 5% addition of sea tangle powder. As a result of the sensory evaluation for the cakes prepared with sea tangle and sea mustard, no significant difference was observed between control and those addition levels up to 5%. Flavor was proved to be the most important factor in determining overall acceptability and hedonic hardness score was inversely correlated to the objective hardness value(r= 0.853).

• 한국식품조리과학회지
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• 제24권5호
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• pp.565-572
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• 2008

The principal objective of this study was to determine the optimal conditions for making muffins with sea-tangle powder, which is known to be a healthy food supplement. The characteristics of the sea-tangle muffins were analyzed in a quality evaluation. Sea-tangle powder was added to the muffins at concentrations of 0%, 5%, 10%, 15%, 20% prior to baking. The height of the muffins to which the sea-tangle powder had been added, after storage at $20^{\circ}C$, was shown to decrease with increases in the concentration of sea-tangle powder. The weight of the muffins increased with increasing storage time, but these differences were not profound. The moisture content of the muffins decreased with increased storage time. The change in pH in accordance with storage time differed only slightly. In terms of the color of the sea-tangle powder-supplemented muffins, after storage at $20^{\circ}C$, the “L” and “b” values decreased with increasing amounts of added sea-tangle powder. The “a” value increased with increasing amounts of added sea-tangle powder. With regard to the textural properties of the sea-tangle powder-supplemented muffins, after storage at $20^{\circ}C$, the hardness and chewiness increased with greater quantities of added sea-tangle powder. Springness, cohesiveness, and adhesiveness differed only slightly as more sea-tangle powder was added. With regard to the sensory characteristics of the muffins, the overall quality of the muffin to which 10% sea-tangle powder was added was evaluated as the best. The color, flavor, and softness were also assessed as the highest. The sweetness of the muffins was assessed as weak.

• 한국식품영양학회지
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• 제24권4호
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• pp.520-527
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• 2011

다시마를 0, 3, 6, 9, 12%로 첨가하여 제조한 '다시마 샐러드 드레싱'의 pH와 산도, 색도, 당도, Texture, 관능검사를 실시한 결과는 다음과 같다. pH의 측정 결과, 다시마의 첨가량이 증가함에 따라 pH값이 유의적으로 증가하는 경향을 나타냈으며($p$ <0.001), 산도 측정결과, 다시마 첨가량이 증가함에 따라 산도의 값은 유의적으로 감소하는 경향을 나타냈다($p$ <0.05). 색도 측정결과, 다시마 첨가량이 증가함에 따라 L값은 감소하였으며, a, b값은 증가하는 경향을 나타냈다. 당도 측정 결과, 다시마 첨가량 9%에서 가장 높은 값을 나타냈으며, 3%에서 가장 낮은 값을 나타냈다($p$ <0.001). Texture의 측정 결과, 강도와 깨짐성, 씹음성 모두에서 저장 1일차에서 가장 높은값을 나타냈으며, 대조군이 가장 높은 값을 나타냈고, 다시마 첨가량 9%에서 가장 낮은 값을 나타냈다. 관능검사 결과, Flavor 항목 중 Saltiness에서 대조군이 높은 값을 나타냈으며($p$ <0.01), Taste 항목 중 Sourness와 Sweetness에서 다시마 첨가량 6%에서 가장 높은 값을 나타냈다. Overall quality 항목에서 다시마 첨가량 3%, 6%에서 높은 값을 나타냈다($p$ <0.001). 5개의 시료 중 기호도가 가장 높았던 다시마 첨가량 6%를 이용하여 쌈무를 제조 후, 현재 시판중인 가공 쌈무와 비교하여 선호도 조사를 실시하였다. 그 결과, 총 9개의 항목 중 6개 항목에서 다시마 쌈무 선호도가 높게 나타나 천연재료를 이용한 샐러드 드레싱 개발의 가능성을 볼 수 있었다.

• Preventive Nutrition and Food Science
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• 제3권3호
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• pp.272-276
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• 1998

Polysaccharide content in protein-polysaccharides (PPS) extracted from sea mustard, sea tangle and fusiform were 40.61, 38.42 and 52.80% , respectively. 5% of sea tangle PPS showed highest inhibitory activity on 4-nitorquinoline -1-oxide(4-NQO) against Salmonella typhimurium TA100 compared to the other seaweed PPS. 5% of sea mustard PPS showed highest inhibition ration of 62% on 2-nitrofluorene(2-NF)against Salmonella typhimurium TA98. These PPS extracts showed cytotoxic activity against human colon cancer cell (SW-480), and showed mild cytotoxic activity on human stomach cancer cell(SNU-1) and human hepatic cancer cell(HepG 2).