• 수산해양교육연구
• /
• 제23권4호
• /
• pp.709-722
• /
• 2011

This study was investigated to obtain basic data which can be applied to processing of retort pouched seasoned sea mussel. Shell was washed and steamed before shucking. Sea mussel meat was seasoned in boiled and mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min. The seasoned sea mussel was vacuum packed in plastic film bag and sterilized for various Fo values(Fo 7~13 min.) in a hot water circulation system retort at $121^{\circ}C$. The chemical composition such as pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable cells count of the retort pouched seasoned sea mussels sterilized with various conditions(Fo 7~13 min.) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 7 min. was the most desirable because this condition is most economical.

• Current Research on Agriculture and Life Sciences
• /
• 제30권1호
• /
• pp.35-39
• /
• 2012

Sea-buckthorn fruits (Hippophae rhamnoides L.) are used in Mongolia as traditional medicine due to the health-benefits associated with its bioactive components. The purpose of this study was to investigate the chemical composition of Mongolian sea-buckthorn fruits. In terms of proximate composition, crude fat content was the highest, whereas its crude ash content was the lowest. In organic acid contents, malic acid content ($6.30{\pm}0.005$ mg/g) was the highest. Free sugars were composed of sucrose, xylose, glucose and mannitol. Vitamin C and carotenoid content were 320 mg/100 g and 715.25 mg/100 g, respectively. The major fatty acids were palmitic (C16:0), palmitoleic (C16:1), caprylic (C8:0) and linoleic (C18:2) acid.

• Fisheries and Aquatic Sciences
• /
• 제15권1호
• /
• pp.1-8
• /
• 2012

The geographical distribution of the toxic blue-lined octopus (commonly known as the blue-ringed octopus), Hapalochlaena spp., around the East/Japan Sea was investigated. Observation records of the octopus were gathered using commercial search engines on the Internet. A questionnaire to complement and enhance the base data was conducted that targeted fishermen from areas where the octopus was most likely to occur, i.e., the southeast coast and islands of Korea in the East/Japan Sea. Overall, 32 observational records of the blue-lined octopus were found from Korea and Japan. In Korea, only one record, from 2003, was found on a website; none of the 240 fishermen who participated in the questionnaire reported seeing blue-lined octopus. However, a total of 31 observations of the blue-lined octopus from 2004 to July 2010 were found from 17 different regions in the East/Japan Sea and neighboring waters in Japan. Twenty-two cases were from coastal Honshu Island, and nine were from the west coast of Kyushu Island, Japan. The northern distributional boundary of the blue-lined octopus on the Japanese coast was off Fukui Prefecture around latitude $36^{\circ}$10' N. Our results indicate that the blue-lined octopus is distributed extensively along the Japanese coast, at a low frequency, in the East/Japan Sea.

• 한국조리학회지
• /
• 제23권2호
• /
• pp.159-168
• /
• 2017

본 연구는 도미회의 원료판별 및 도미유사어종간의 품질을 비교하였다. 도미 및 도미유사어종의 일반 성분을 측정한 결과는 다음과 같다. 근육 수분 함량, 단백질 함량 및 지방 함량 K, P, C는 도미의 근육에서 비교적 높은 값을 보였다. Fe는 함량이 낮았다. 중금속 성분을 측정한 결과, 도미와 숭어에서는 Cd가 검출되지 않았다. 붉은 광산에서 $0.01{\pm}0.00mg/kg$이 검출되었다. 다른 중금속은 기준치 이하이거나 검출되지 않았습니다. 전기영동 결과, 붉은 띠무늬의 66~55 kDa에서 나타난다. 도미와 가숭어의 경우, 밴드의 독특한 특징은 보이지 않았습니다. 도미의 경우 유사한 어류와 도미 물고기 사이에 식품 과학에 큰 차이가 없으나, 도미회가 비싼 가격으로 유통되고 있다. 연구 결과를 바탕으로 소비자의 안전한 음식 섭취와 올바른 유통문화 확산이 이뤄지길 바란다. 식품성분 분석 자료의 공유와 구별법을 교육하여 소비자가 원하는 가격으로 식재료를 구입할 수 있는 환경이 조성되어지길 바란다. 나아가 도미 외 타어종의 식품판별과 식품학적 연구가 연구되어지길 바란다.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제9권
• /
• pp.15-32
• /
• 1998

This experiment was carried out to evaluated biological availability of calcium inthe sea mustard, sea tangle and sea lettuce in the rats. Standard diets were made to supply 0.3% of Ca from CaCO3. Consequently, levels each test ingredients to be added were sets by their Cacontents. The ingredients such as sea mustard, sea tangle and sea lettuce wereadded to basal diet at levels of 15.23%, 12.66% and 23.42% respectively. Ingredients of the basal diet were soybean protein, corn oil, alpha-cellulose, methionine, choline cholride and vitamin and mineral premix. Dextrose was added at level up to 100%. Amount of soybean protein was adjustable to make all the diets isontrogenous. Rats were fed ad libitum the diets for 13 days. The results were summarized as follow: 1. Serum calcium levels of the sea mustard group(15.23%) were higher than those of the other group, but rats fed sea lettuce diets appeared to have the lowest value. 2. Ca concentration in tibia were lower in rats fed with sea lettuce, rather than in those with standard diet. 3. Ca concentration in femur of the rats fed seaweeds did not show any significant difference among groups. 4. In the liver weight in groups fed on the all experimental groups were decreased more than that in the case of the standard diet groups.

• 한국식품영양학회지
• /
• 제8권4호
• /
• pp.293-300
• /
• 1995

This study was carried put to investigate the preference and consumption of Korean traditional foods. Questionnaires were completed by 210 academic female high school students and also by 210 vocational female high school students. The family income of academic high school students was significantly higher than that of vocational high school students and the family size of academic high school students was lancer than that of vocational high school students In the food consumption, academic high school students are broiled foods more frequently and vocational high school student ate noodles more frequently. Academic high school student showed a higher average in the preference of salted sea foods than that of vocational high school students. In the intake of salted sea foods, academic high school student had a higher intake frequency. The preference and intake frequency of salted sea foods increased significantly with their family's income. Also academic high school student showed a higher average in Korean traditional food knowledge. And this knowledge increased significantly with their family's income.

• 한국식품영양학회지
• /
• 제22권1호
• /
• pp.75-85
• /
• 2009

In this study, a total of 70 seaweed names among various kinds of seaweeds, including dried and powdered foods, were investigated by examining Korean foods literature published during 1450${\sim}$1950. There were 14 kinds of sea mustard, 13 kinds of laver, 3 kinds of kerp, 6 kinds of sea staghorn, 15 kinds of green laver, 1 kind of Ecklonia cava, 11 kinds of agar and 7 seaweeds classified as other. It was also found that seaweed was used as a main ingredient, secondary ingredient, or a garnish in a total of 74 traditional Korean foods. The seaweed foods appearing in the literature were classified by a traditional Korean food classification system according to cooking method. These traditional seaweed foods were placed into 6 categories including main dishes, side dishes, tteok lyou and hangwa lyou. Finally, a database was established in order to provide a research basis for traditional Korean seaweed foods.

• 한국식품영양과학회지
• /
• 제35권7호
• /
• pp.912-918
• /
• 2006

감초와 강황 물 추출혼합물을 0.5%, 1%, 5%농도로 첨가하여 제조한 식빵의 품질특성을 조사하였다. 저장성은 추출 혼합물 5% 처리구에서 무처리구에 비해 약 24시간정도 연장되었으며, 산화도는 처리농도가 증가함에 따라 감소되는 경향을 있어 산화방지에도 효과가 있었다. 수분함량의 변화에 있어서는 추출혼합물 처리구가 약 4%정도의 적은 변화인 반면 무처리구는 16%정도로 그 변화폭이 컸다. 색도의 경우 추출물의 첨가농도가 증가할수록 명도와 적색도는 감소하였으며, 황색도는 증가하였다. 관능평가에서는 전체적인 호감도에서 0.5%와 1% 첨가구와 무처리구에 비해 높은 점수를 받았으나 5% 첨가구는 가장 낮은 점수를 받았다. 이상의 결과를 종합해 볼 때 감초와 강황 추출물을 1%정도 첨가할 경우 저장성, 품질증진 및 관능개선에 효과가 있을 것으로 사료된다.

• 한국식품영양과학회지
• /
• 제34권8호
• /
• pp.1143-1150
• /
• 2005

한국에서 널리 식용으로 이용되고 있는 미역, 다시마, 톳(갈조류), 파래(녹조류), 김(홍조류)의 항산화효과와 총 플라보노이드와 폴리페놀 함량과의 관련성을 알아보고자 건조 상태의 시판 해조류로부터 에탄올 추출시료를 얻은 후 $Fe^{2+}$로 유도된 지질과산화 억제율, DPPH 라디칼 소거율 및 MDA-BSA 결합 저해율을 측정하는 3가지 방법으로 항산화효과를 검정 하였고, 총 플라보노이드와 폴리페놀 함량을 측정하였다. 그 결과, 녹조류인 파래의 항산화효과가 가장 우수하였는데, 특히 지질과산화물이 단백질과 결합하는 반응을 매우 효과적으로 저해하였다. 그 다음 김과 다시마의 항산화효과가 우수하였으며, 미 역과 톳은 항산화효과가 거의 없었다. 총 플라보노이드 함량은 미역이 11.63 mg/g 건조무게로 가장 높았고, 총 폴리페놀 함량은 파래가 8.97 mg/g 건조무게로 가장 높았다. 한편, 3가지 방법에 의해 측정된 해조류의 항산화효과 모두가 총 폴리페놀 함량과 유의한 양의 상관관계를 보였으며, 특히 지질과산화억제율과 매우 높은 상관관계를 나타내어(r=0.9351, p<0.0001), 해조류에서의 항산화효과에 폴리페놀 성분이 크게 기여할 가능성을 보였다.

• Food Science and Biotechnology
• /
• 제17권3호
• /
• pp.470-474
• /
• 2008

The whole berry, pulp, and seed of sea buckthorn fruit were extracted with supercritical $CO_2$ to produce edible oils. The effects of extraction pressure, temperature, and $CO_2$ flow rate on the oil yield and extraction rate were investigated, and the fatty acid composition, tocopherol, and carotenoid contents of the oils were compared. The results showed that the extraction rate was affected by pressure, temperature, and $CO_2$ flow rate and, in general, the yield increased with a rise in any of the 3 variables. Fatty acids in the whole berry and pulp oil were dominated by monounsaturated fatty acids (>64%), followed by saturated fatty acids (about 30%). In contrast, fatty acids in the seed oil consisted mainly of polyunsaturated (>60%) and monounsaturated fatty acids (>24%). The seed oil had a slightly higher content of tocopherols, but a much lower content of carotenoids, compared with the whole berry or pulp oil.