• 한국식품영양학회지
• /
• 제19권4호
• /
• pp.374-380
• /
• 2006

저염 굴비의 가공 방법을 모색하고자 염장 기간을 달리하여 식염 농도가 상이한 굴비의 건조 및 저장 중 지질 과산화물인 malonaldehyde의 함량 및 지방산의 조성 변화를 분석 비교하였다. 천일염으로 염장 기간을 5시간과 5일로 달리하여 천일건조와 저장을 거치는 동안 수분의 함량은 각 가공 단계 및 저장 기간의 경과와 더불어 점차 유의적으로 감소하는 경향을 나타내었다. 염도는 5시간 염장 시료와 5일 염장 시료간에 약 10배의 차이가 있었으며, 수분과 상반되게 건조와 저장 과정을 거치면서 점차로 증가하는 경향을 보였고, pH는 저장 기간에 따른 차이가 미미하였다. Malonaldehyde는 5시간 염장 시료에 비하여 5일 염장한 시료에서, 근육부분보다는 표피 부분에서 더 높은 함량으로 정량되었으며 가공 과정을 거치면서 계속적으로 증가하는 경향이었다 지방산은 oleic acid $(C_{18:1})$, palmitic acid$(C_{16:0})$, docosahexaenoic acid$(C_{22:6})$의 함유 비율이 높았으며 가공을 거치면서 포화 지방산은 증가하고 불포화 지방산은 감소하는 경향이었다. 저장 21일에 5시간 염장 시료와 5일 염장 시료의 불포화 지방산 잔존율은 각각 1.39와 0.99로 굴비 가공 중 불포화 지방산은 첨가 식염의 농도가 높을수록, 가공보다는 저장 동안에 급격히 변화함을 알 수 있었다.

• 대한지역사회영양학회지
• /
• 제13권1호
• /
• pp.1-12
• /
• 2008

This study was performed to understand recognition and behaviors related to sodium intake of Korean adults. The data were collected from subjects including 267 male and 285 female adults in nationwide and compared by gender and by age. We found that the male group showed significantly higher smoking, alcohol drinking, and exercise does the female group. The older group (40 to 59 years) revealed significantly higher exercise and lower alcohol drinking; however general disease and hypertension prevalence, diet therapy practice, and meditation for hypertension were higher. Recognizing sodium levels of foods containing high-sodium, and sodium-nutriture labels when purchasing foods, and knowing differences between salt and sodium of the male group or recognizing sodium levels of foods containing high-sodium of the older group was worse than the other. Among the 32 food behaviors, only 12 were identified as significantly correlated to sodium intake levels including behaviors of preferring Chinese and Japanese foods to Western foods, preferring kimchi to raw vegetables, completely consuming soup, stew, noodle liquid, liking of dried fish and salted mackerel, frequent eat-outs or delivered foods, and so forth. There were significant differences between gender or age groups in terms of sodium intake-increasing behaviors; the male group showed higher behaviors of preferring salty taste and eating all broths. And the older group revealed higher behavior of adding table salt as well as the previous two, however, the younger group showed more behaviors of eat-outs or delivered foods and not the liquid of kimchi.

• 한국세라믹학회지
• /
• 제42권5호
• /
• pp.338-345
• /
• 2005

To prepare the complex gel of flux and pseudo-boehmite used in precursor of the flaky ${\alpha}-A1_2O_3$ crystal, aqueous solution of the mixture of sodium carbonate and sodium phosphate was added with stirring in aqueous solution of the mixture of sodium sulfate, potassium sulfate and titanium sulfate. The complex gel was dried at $110^{\circ}C$ and was crystallized above $1,050^{\circ}C$, and then the effect of the amount of titanium sulfate on size, morphology, thickness and crystal size distribution of the flaky ${\alpha}-A1_2O_3$ crystal was investigated. Addition of titanium sulfate was prevented the aggregation and generation of twin crystal, and had an effect on the crystal size and the thickness during crystal growth. When the amount of titanium sulfate was more than 6 g, particle size was decreased but was free from crystal twining and aggregation. On the other hand, when the amount of titanium sulfate was lower than 6 g, crystal size was increased but crystal twinning and aggregation were noticed.

• 한국작물학회지
• /
• 제59권3호
• /
• pp.293-298
• /
• 2014

제염중인 간척지 토양에 식용옥수수 재배 가능성을 검토코자 새만금 간척지에서 염이 제거된 토양을 대조구로 하여 토양염농도를 4수준으로 조정하여 일미찰옥수수등 4 품종을 식재하여 염농도에 따른 생장과 수량을 조사하였다. 1. 토양염농도에 따른 옥수수 입모율은 $3.2dS\;m^{-1}$까지 97% 이상 입모 되었으며, 이후 농도증가에 따라 약간씩 감소하였고. 염농도별 개화 시기는 $1.6dS\;m^{-1}$에서는 2일이 지연되었고, $3.2dS\;m^{-1}$에서는 품종에 따라 4~6일이, $4.8dS\;m^{-1}$에서는 6~10일이 지연되었다. 2. 토양염농도에 따른 식물체 생중은 찰옥4호와 얼룩찰1호가 높아서 $1.6dS\;m^{-1}$에서는 무염대비 93~97%정도였고, 염농도 $3.2dS\;m^{-1}$에서는 79% 정도의 생장량을 나타냈다. 3. 토양염농도에 따른 이삭당 종실 건물중은 Control구에 재배된 옥수수들에 비해 $1.6dS\;m^{-1}$에 재배되었을 때 평균 12.1%가 억제되었으며, $3.2dS\;m^{-1}$ 40%가 억제되었고, $4.8dS\;m^{-1}$에서는 약 70%가 억제되었다. 4. 품종간에는 찰옥 4호가 $3.2dS\;m^{-1}$에서도 이삭당 종실건물중의 감소가 상대적으로 적었다. 5. 토양염농도DP 따른 종실 무게의 감소는 $1.67dS\;m^{-1}$ - $2.18dS\;m^{-1}$에서부터 수량 감수가 시작되었고, 또한 수량의 절반이 감소되는 EC of 50%는 $2.96dS\;m^{-1}$ - $4.45dS\;m^{-1}$였다. 6. 토양염농도에 따른 각 생장요소들 간의 평균값을 비교한 결과 생장요소들이 받는 영향정도는 입모율<초장=이삭생중<식물체생중<수량 등의 순을 나타냈다.

• 한국수산과학회지
• /
• 제6권1_2호
• /
• pp.37-43
• /
• 1973

In this paper, non-enzymatic browning reactions as a factor of self stability of boiled and dried anchovy were studied to discuss the effect of water activity to the discoloring reaction and the preservative moisture content. The development of rancidity of the fish meat was also mentioned since the fish is fatty and the lipid oxidation is a functional deteriorative reaction. Fresh anchovies were boiled in $10\%$ salt solution immediately after the catch, sun dried, and stored at room temperature ($20^{\circ}C$) for two months in humidistat chambers maintaining different levels of water activity as described in Table 1. The pigments formed by non-enzymatic browning reations were extracted in two fractions, those were chloroform-methanol soluble and water dialyzed fraction, and analyzed spectrophotometrically at the wavelength of 460 nm. These two fractions were considered, respectively to be the brown pigments formed by lipid oxidation reactions for the formler and for the latter, to be the pigments developed by sugar-amino or Maillard reaction. The oxidation of lipid in anchovy meat during the storage was measured as the changes in Peroxide value and the color development of thiobarbituric acid reaction. It is summarized from the results that the rate of both reactions, lipid oxidation and browning, was affected by water activity levels. In regard to the changes in peroxide and TBA value during the storage, the propagation of lipid oxidation was obviously accelerated at lower humidities whereas the development of browning progressed at the higher. These two reactions occurring simultaneously and contrary in activity resulted in that the rate of deterioration occurring oxidatively or by browning, was the minimum at the water activity of 0.32-0.45 which were $7-9\%$ as moisture content and slightly higher value than that of monolayer (Aw=0.21, $5.11\%$ as moisture content). It is also noted that the lipid oxidative browning was presumed to dominate sugar-amino reactions so that the rate of browning of the meat was ultimately depended on the development of rancidity although sugar-amino reactions initiated earlier than the other at the first ten days of storage, particulary at higher humidity. At the lower humidity sugar-amino reactions were occurred gradually but lower levels in color development in contrast to the consistent increase in lipid oxidative browning.

• 한국식품조리과학회지
• /
• 제23권5호
• /
• pp.731-748
• /
• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.

• 한국식품저장유통학회지
• /
• 제17권6호
• /
• pp.820-825
• /
• 2010

본 연구에서는 경제적 측면에서 일반 소금보다 우수한 해양심층수 소금을 이용하여 간장을 제조한 후 발효기간에 따른 품질특성을 조사하였다. pH와 완충능은 발효가 진행됨에 따라 점차 감소하였다. 순추출물의 함량은 점차 증가하여 발효 120일째에 7.5%로 나타났다. 간장의 갈색화는 발효 30일 째에 대부분의 갈색화가 진행되었다. 총질소와 아미노태 질소는 발효가 진행됨에 따라 점차 증가하여 발효 12일째 각각 1.4%와 0.75%를 나타내었다. 유리아미노산의 함량은 179.8~315.7 mg%가 검출되었으며, 발효기간이 증가함에 따라 점차 함량이 증가하였다. 발효 전 기간에 걸쳐 glutamic acid가 가장 많았으며, alanine, lysine 및 leucine의 순으로 많았다. 총 유리 아미노산에 대한 glutamic acid의 비율은 21.0~23.2%였으며, 필수아미노산의 함량은 발효 30일째에 78~142.3 mg%가 검출되었으며, 발효가 진행됨에 따라 그 함량도 증가하였다.

• 보존과학회지
• /
• 제21권
• /
• pp.73-88
• /
• 2007

석조문화재 강화제로 사용되는 에틸실리케이트 강화제 2종과 살생물제 5종을 순서를 달리하며 반응시켜 보존처리제들간의 상호반응성에 대해 연구하였다. 반응생성물의 조직, 무게와 겔형성시간을 통해 살생물제 단독의 반응성, 강화제와 살생물제의 동시반응성, 증발된 살생물제와 강화제의 반응성과 형성된 겔과 살생물제의 반응이 평가되었다. 시험한 일부 살생물제는 건조 후 염결정을 형성하였으며, 일부 살생물제는 증발시간이 매우 길고, 색을 띠어 살생물제와 반응할 에틸실리케이트 강화제와는 상이한 성질을 보였다. 시험된 강화제와 살생물제 간에는 처리의 전후에 관계없이 상호반응이 일어났다. 에틸실리케이트 강화제와 살생물제를 동시에 반응시켰을 때 살생물제가 함유하고 있는 수분으로 인하여 수분과 강화제와의 반응, 살생물제의 염성분과 강화제와의 반응을 일으킴으로서 살생물제는 겔형성을 저지시키는 결과를 보였다. 건조된 살생물제와 반응시킨 에틸실리케이트는 겔만이 형성된 투명한 층과 살생물제가 섞인 혼합층으로의 분리가 발생하였으며, 서로 다른 수축율 때문에 생성물 내에 남은 균열이 발생되고 결과적으로는 강화제로서의 역할을 하지 못하였다. 형성된 겔과 가스상의 살생물제와의 반응께서는 겔의 조직이나 색의 변화가 관찰되지 않았다.

• 한국자원식물학회지
• /
• 제32권5호
• /
• pp.423-432
• /
• 2019

본 연구는 이란 등 5개국에서 수집한 홍화자원을 대상으로하여 천연항산화제로써 홍화종자의 항산화 활성을 평가하고, 세로토닌 유도체인N-(p-Coumaroyl) serotonin과N-feruloylserotonin의 함량을 측정하여 항산화 활성과의 상관관계를 조사하였다. 총폴리페놀함량은 $28.25{\sim}90.53{\mu}g\;GAE/mg\;DE$의 범위를 나타내었고, 색소화합물인 DPPH 라디칼과$ABTS^{+}$을 이용한 유리라디칼소거능을 측정하는 DPPH assay와 ABTS assay의 값은 18.76 ~ 93.98 및 $48.91{\sim}163.73{\mu}g\;ASCE/mg\;DE$의 범위를 나타내었다. 시료의 환원능을 측정하는 방법인 FRAP assay과 RP assay는 3.80 ~ 132.29 및 $26.32{\sim}80.08{\mu}g\;ASCE/mg\;DE$의 범위로 나타내었다. UHPLC를 이용하여 CS와 FS를 분석한 결과, CS 함량은 2.56 ~ 64.99 mg/g DE이고, FS 함량값은 1.92 ~ 65.36 mg/g DE이었다. 5개국 중 이란 원산종은 다른 나라에 비해 세로토닌 유도체 함량과 항산화 활성의 평균값이 높게 측정되었다. 항산화 활성과 세로토닌 유도체 함량간의 상관관계 분석 결과, CS는 TPC와 ABTS, DPPH와 높은 상관성을 보였고(r = 0.673, 0.727, 0.820), FS는 DPPH와 높은 상관성을 보였다(r = 0.740). RACI를 통하여 선발된 IT321214과 IT321215는 항산화 활성이 높은 자원으로 천연항산화제 소재 탐색 및 개발에 기초자료로 활용할 수 있을 것으로 생각된다.