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한국수산과학회지 update

Korean Journal of Fisheries and Aquatic Sciences

  • : 한국수산과학회(구 한국수산학회)
  • : 수해양분야  >  수산생물학
  • : KCI등재
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  • : 연속간행물
  • : 격월
  • : 0374-8111
  • : 2287-8815
  • : 한국수산학회지(~2009) → 한국수산과학회지(2009~)

수록정보
수록범위 : 1권1호(1968)~53권6호(2020) |수록논문 수 : 4,167
한국수산과학회지
53권6호(2020년 12월) 수록논문
최근 권호 논문
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KCI등재

1동해산 뚝지(Aptocyclus ventricosus) 및 미거지(Liparis ingens)의 근육 및 알의 식품성분 특성

저자 : 김인수 ( In-soo Kim ) , 박혜진 ( Hye-jin Park ) , 정보영 ( Bo-young Jeong ) , 문수경 ( Soo-kyung Moon )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 6호 발행 연도 : 2020 페이지 : pp. 809-815 (7 pages)

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The food components of the muscles and roes of the smooth lumpsucker Aptocyclus ventricosus and korai bikunin Liparis ingens from the East Sea, Korea were determined. The proximate composition of the muscles of the smooth lumpsucker was 88.35%, 8.30%, 2.24%, and 1.08% and that of the korai bikunin was 91.62%, 6.88%, 0.45%, and 1.15% of moisture, protein, lipid, and ash, respectively. The roes of the smooth lumpsucker contained 83.25%, 11.28%, 3.65%, and 1.07% moisture, protein, lipid, and ash, respectively, whereas for korai bikunin, it was 81.53%, 15.09%, 1.97%, and 1.14%, respectively. The prominent fatty acids of the muscles were 16:0, 18:0, 18:1n-9, 18:1n- 7, 20:4n-6, 20:5n-3 (eicosapentaenoic acid, EPA), and 22:6n-3 (docosahexenoic acid). The prominent fatty acids of the roes were similar to those of the muscles, although showing a higher ratio of EPA than that of the muscles. The major amino acids in the muscles were glutamic acid, lysine, leucine, and arginine, whereas they were glutamic acid, aspartic acid, leucine, serine, and arginine in the roes.

KCI등재

2청각(Codium fragile)을 첨가하여 제조한 두부의 품질특성 및 항산화 활성

저자 : 최만석 ( Man-seok Choi ) , 전은비 ( Eun Bi Jeon ) , 김지윤 ( Ji Yoon Kim ) , 박신영 ( Shin Young Park )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 6호 발행 연도 : 2020 페이지 : pp. 816-822 (7 pages)

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This study investigated the antioxidant activity and general and sensory properties of soybean curd supplemented with Codium fragile. The yield of soybean curd containing 0%, 20%, and 40% C. fragile was 113.62, 104.09, and 108.06, respectively. Antioxidant activities and pH were significantly increased (P<0.05) depending on the amount of C. fragile supplemented in soybean curd. Compared to that in additive-free soybean curd (control), the amount of crude ash and protein in soybean curd containing 40% C. fragile was significantly decreased (P<0.05) and increased (P<0.05), respectively. We observed a dose-dependent increase (P< 0.05) in the hardness and chewiness of soybean curd concomitant with the amount of C. fragile supplemented. In contrast, we observed no significant difference (P >0.05) in soybean curd's cohesiveness between the groups. As determined by sensory evaluation based on seven-point hedonic scale, soybean curd supplemented with 20% C. fragile received an excellent score (6.55) for color. As the same method, we observed that the flavor and overall acceptability significantly increased (P<0.05) in the C. fragile content increased. Taken together, the antioxidant and sensory assays in our study make a compelling case for the practical development of soybean curd supplemented with C. fragile owing to its good antioxidant activities, general properties, and consumer acceptance.

KCI등재

3바지락(Ruditapes philippinarum) 조미소재 제조를 위한 Extrusion Cooking 공정의 최적화

저자 : 신의철 ( Eui-cheol Shin ) , 곽동윤 ( Dongyun Kwak ) , 안수영 ( Soo-young Ahn ) , 권상오 ( Sangoh Kwon ) , 최윤진 ( Yunjin Choi ) , 김동민 ( Dongmin Kim ) , 최기범 ( Gibeom Choi ) , 부창국 ( Chang-guk Boo ) , 김선봉 ( Seon-bong Kim ) , 김진수 ( Jin-soo Kim ) , 이정석 ( Jung Suck Lee ) , 조승

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 6호 발행 연도 : 2020 페이지 : pp. 823-833 (11 pages)

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The Manila clam Ruditapes philippinarum, is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodology (RSM). Barrel temperature (X1, 140-160°C) and screw speed (X2, 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance (Y, points). The estimated optimal conditions were as follows: overall acceptance (Y): X1=140°C and X2=560 rpm. The indicated value of the dependent variable overall acceptance (Y) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness intensities, and the lowest sensory scored sample showed more off-flavor compounds.

KCI등재

4반응표면분석법을 이용한 김(Pyropia sp.)스낵의 유탕공정 최적화

저자 : 최기범 ( Gibeom Choi ) , 김동민 ( Dongmin Kim ) , 최윤진 ( Yunjin Choi ) , 김선봉 ( Seon-bong Kim ) , 박주동 ( Joodong Park ) , 배성아 ( Sung-a Bae ) , 배기일 ( Ki-il Bae ) , 조승목 ( Suengmok Cho )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 6호 발행 연도 : 2020 페이지 : pp. 834-841 (8 pages)

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Laver Pyropia sp. is the most exported seafood in Korea and is one of the most consumed edible seaweeds. The export of laver has been centered on seasoned laver products; of note, laver snack products coupled with rice papers or glutinous rice paste are becoming more popular in Western countries. These laver snacks are manufactured using a deep frying process. Therefore, the frying conditions affect the physicochemical and sensory characteristics of fried laver snacks. In this study, we optimized the deep-frying conditions for laver snacks with gelatinized rice dough using a response surface methodology. The frying temperature (X1, 190-220°C) and frying time (X2, 10-30 sec) were selected as independent variables; the dependent variables were the overall acceptance (Y1, points), hardness (Y2, N), and oil content (Y3, %). The optimal values of the frying temperature (X1) and time (X2) as per the overall acceptance (Y1) were 208°C and 23.1 sec, respectively. The predicted overall acceptance (Y1=8.0 points), hardness (Y2=98.74 N), and oil content (Y3 =27.69%), were similar to the experimental values under the optimal conditions. Overall, the acceptance was inversely proportional to hardness; the decrease in hardness caused an increase in the crispiness of the laver snacks.

KCI등재

5인공정화에 의한 참굴(Crassostrea gigas)의 유통기한 연장

저자 : 이도하 ( Do-ha Lee ) , 강동민 ( Dong-min Kang ) , 박슬기 ( Seul-ki Park ) , 정민철 ( Min-chul Jeong ) , 강민균 ( Min-gyun Kang ) , 조두민 ( Du-min Jo ) , 이재화 ( Jae-hwa Lee ) , 이다은 ( Da-eun Lee ) , 심윤아 ( Yoon-ah Sim ) , 정금재 ( Geum-jae Jeong ) , 조경진 ( Kyung-jin Cho ) , 김영목 (

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 6호 발행 연도 : 2020 페이지 : pp. 842-850 (9 pages)

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The objective of this study was to evaluate the effect of the depuration process (artificial seawater sterilization using UV light) for extending the shelf life of raw oyster Crassostrea gigas and maintaining food quality. To confirm the effects of depuration, microbiological (viable cell count) and several physiochemical analyses (pH and glycogen levels in shucked oyster and pH, soluble protein, and turbidity in filling water) were carried out during the storage of raw oysters. The results showed that depuration could effectively extend the shelf life (2-3 days) of raw oysters with minimal change in food quality, including pH and glycogen content. Thus, the depuration process proposed in this study could successfully be applied to processing practices for other shellfish to extend their shelf life and contribute to the management of seafood safety issues.

KCI등재

6시판 간장새우살장의 위생 특성

저자 : 이종수 ( Jong Soo Lee ) , 임정욱 ( Jeong Wook Lim ) , 김혜진 ( Hye Jin Kim ) , 박선영 ( Sun Young Park ) , 김예진 ( Ye Jin Kim ) , 손숙경 ( Suk Kyung Shon ) , 김진수 ( Jin-soo Kim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 6호 발행 연도 : 2020 페이지 : pp. 851-860 (10 pages)

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Shrimp in seasoned soy sauce (S-SS) is a popular seafood product in Korea, but it could be potentially hazardous; thus, this study was conducted to investigate its safety. Commercial S-SS were collected and analyzed for pH, volatile basic nitrogen (VBN), hygenic indicator microorganisms (viable cell count, coliforms, and Escherichia coli), food poisoning bacteria (Staphylococcus aureus, Vibrio parahaemolyticus, and Listeria monocytogenes), preservatives (dehydroacetic acid, sorbic acid, benzoic acid, and its salt, parahydroxybenzoate), tar colorants, and sensory properties. Domestic and foreign standards were also investigated for S-SS. Commercial S-SS ranged from to 6.2-7.3 for pH, 13.7-39.1 mg/100 g for VBN, and 4.6-6.9 log CFU/g for viable cells. The coliforms and E. coli of commercial S-SS were from ND to 3.4 log CFU/g and negative, respectively. Food poisoning bacteria, preservatives, and tar colorants were not detected in commercial S-SS. Only the coliform count and presence of E. coli in commercial S-SS exceeded the set standards of vietnam, while all items were within domestic and foreign standards.

KCI등재

7시판 냉동굴(Crassostrea gigas)의 위생 안전성 평가

저자 : 박선영 ( Sun Young Park ) , 조혜정 ( Hye Jeong Cho ) , 이석민 ( Seok Min Lee ) , 허민수 ( Min Soo Heu ) , 김진수 ( Jin-soo Kim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 6호 발행 연도 : 2020 페이지 : pp. 861-869 (9 pages)

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This study was conducted to investigate the suitability of frozen oysters as a raw material for the preparation of seafood products by measuring the concentrations of harmful microorganisms and chemicals in thawed flesh. The microbial concentrations in thawed oysters were 2.3-5.0 log CFU/g for viable cell counts, not detected (ND)-1.0 log CFU/g for coliform bacteria, and ND for Escherichia coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Enterohemorrhagic Escherichia coli (EHEC), and Clostridium perfringens. In frozen oysters, the heavy metal concentration for viable cell counts was ND-0.030 mg/kg, for lead was ND-0.393 mg/kg, and for cadmium was 0.021-0.597 mg/kg. Benzo(a)pyrene, shellfish poison (paralytic shellfish and diarrhetic shellfish poisons), and radioactivity were not detected in the thawed oysters. These results suggest that frozen oysters can be safely used as a raw material for the preparation of seafood products.

KCI등재

8시판 젓갈에서 분리한 Bacillus cereus의 독소 유전자 및 항균제 내성 분석

저자 : 박권삼 ( Kwon-sam Park ) , 조의동 ( Eui-dong Cho ) , 김희대 ( Hee-dai Kim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 6호 발행 연도 : 2020 페이지 : pp. 870-877 (8 pages)

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Twenty-three Bacillus cereus strain isolated from commercial jeotgal were investigated for 11 toxin genes and susceptibility to 25 different antimicrobials. The hemolytic enterotoxins hblA, hblC, and hblD were detected in 13.0%, and non-hemolytic enterotoxins nheA, nheB, and nheC were detected in 26.1%, 100%, and 100% of the isolates, respectively. The positive rates of cytK, entFM, becT, hlyII, and ces were 73.9%, 60.9%, 26.1%, 8.7%, and 0.0%, respectively. According to the disk diffusion susceptibility test, all of the strains studied were resistant to cefuroxime, followed by cefoxitin (78.3%), oxacillin (78.3%), ampicillin (69.6%), penicillin G (69.6%), and amoxicillin (65.2%). However, all the strains were susceptible to 11 other antimicrobials, including amikacin, chloramphenicol, and ciprofloxacin. The average minimum inhibitory concentrations of amoxicillin, ampicillin, and cefuroxime against B. cereus were 462.9, 235.0, and 135.0 μg/mL, respectively. These results highlight the need for sanitizing commercial jeotgal, and provide evidence to help reduce the risk of jeotgal contamination by antimicrobial-resistant bacteria.

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9복어(Takifugu obscurus) 균질액에 의한 MCF-7 인간 유방암세포 성장 억제 효과

저자 : 김정훈 ( Junghoon Kim ) , 김정호 ( Jungho Kim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 6호 발행 연도 : 2020 페이지 : pp. 878-885 (8 pages)

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Previously, we reported that globefish Takifugu obscurus homogenate suppresses the growth of human colorectal cancer cells. To extend the applications of globefish homogenate, we investigated its cytotoxic effects on human breast cancer cells. To assess the effects of globefish homogenate on growth of MCF (Michigan Cancer Foundation)-7 human breast cancer cells, cell proliferation and colony formation assays were performed using the cell counting and Crystal Violet staining methods. The 50% inhibitory concentration (IC50) of globefish homogenate on MCF-7 cell proliferation was calculated from the sigmoidal dose-response curve. The colony formation assay demonstrated that MCF-7 cells treated with globefish homogenate formed up to 80% fewer colonies than control MCF-7 cells. Treatment with globefish homogenate markedly suppressed the growth of MCF-7 cells in a dose-dependent manner. The sensitivity of the cells to globefish homogenate was determined by calculating the IC50; in this case, the IC50 was 210 μg/mL. Furthermore, significant downregulation of Cyclin D1 expression, along with phospho-Akt and total Akt levels, was observed in MCF-7 cells treated with globefish homogenate. This study demonstrates that treatment with globefish homogenate inhibits the proliferation of MCF-7 human breast cancer cells by downregulating the expression of phosphor-Akt, total Akt, and Cyclin D1 proteins.

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10추출용매에 따른 톳(Hizikia fusiformis) 추출물의 항산화 및 생리활성 비교

저자 : 이연지 ( Yeon-ji Lee ) , 전유진 ( You-jin Jeon ) , 김용태 ( Yong-tae Kim )

발행기관 : 한국수산과학회(구 한국수산학회) 간행물 : 한국수산과학회지 53권 6호 발행 연도 : 2020 페이지 : pp. 886-893 (8 pages)

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The seaweed Hizikia fusiformis is rich in protein, carbohydrates, vitamins, and minerals. This study investigated the antioxidant and physiological activities of H. fusiformis extracts prepared with 70% ethanol, 80% methanol, or distilled water. The extraction yields of these various solvent extracts were as follows: ethanol extract, 15.26%; methanol extract, 17.95%; and water extract, 45.62%. The methanol extract showed the highest total polyphenol content (24.06 mg GAE/g), but total flavonoid content was similar in all extracts. ABTS (2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity was highest in the ethanol extract (IC50: 0.90 mg/mL), while the methanol extract exhibited the strongest DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity (IC50: 8.09 mg/mL), reducing power (EC50: 0.40 mg/mL), and ferric reducing antioxidant power (0.28 mM). By contrast, tyrosinase and α-glucosidase inhibitory activities were higher in the ethanol extract than in the other extracts. The high BACE1 (β-secretase) inhibitory activity was observed in the ethanol extract (IC50: 1.03 mg/mL). These results indicate that H. fusiformis ethanol extracts may be useful for their antioxidant and functional properties in food and pharmaceutical materials.

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1연안해역에서 석유오염물질의 세균학적 분해에 관한 연구

(2006)홍길동 외 1명심리학41회 피인용

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(2006)홍길동심리학41회 피인용

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2미국의 비트코인 규제

(2006)홍길동41회 피인용

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