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한국수산과학회> 한국수산과학회지> 살 오징어(Todarodes pacificus) 간췌장 유래 Aminopeptidase 활성획분에 의해 쓴맛이 개선된 멸치 조미소스의 제조 및 식품특성

KCI등재

살 오징어(Todarodes pacificus) 간췌장 유래 Aminopeptidase 활성획분에 의해 쓴맛이 개선된 멸치 조미소스의 제조 및 식품특성

Preparation and Food Characteristics of Seasoned Anchovy Sauce with Improved Bitterness by Treatment of Aminopeptidase Active Fraction Derived from Common Squid Todarodes pacificus Hepatopancreas

윤인성 ( In Seong Yoon ) , 김진수 ( Jin-soo Kim ) , 최유리 ( Yu Ri Choe ) , 손숙경 ( Suk Kyung Sohn ) , 이지운 ( Ji Un Lee ) , 강상인 ( Sang In Kang ) , 권인상 ( In Sang Kwon ) , 허민수 ( Min Soo Heu )
  • : 한국수산과학회
  • : 한국수산과학회지 54권6호
  • : 연속간행물
  • : 2021년 12월
  • : 849-860(12pages)
한국수산과학회지

DOI


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서 론
재료 및 방법
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This study investigated the preparation of seasoned anchovy sauce (SAS) and its functional characteristics by using aminopeptidase active fractions (AAFs) derived from squid Todarodes pacificus hepatopancreas as a bitter taste improver. As the base of the SAS, a hydrolysate (AAAH) prepared by continuously treating raw anchovies with Alcalase- AAF was used. The high-performance liquid chromatography profile of the AAAH suggested that the action of AAFs decreased the hydrophobicity of the N-terminal peptide related to bitterness in the protein hydrolysates. SAS was prepared by blending with the AAAH and other ingredients. The crude protein (2.5%), carbohydrates (18.4%), amino acid-nitrogen (1,325.1 mg/100 mL), and total free and released amino acids (FRAAs, 700.2 mg/100 mL) of SAS were higher than those of commercial anchovy sauce (CAS). Sensory evaluation revealed that SAS was superior to CAS in flavor, color, and taste. The main FRAAs of SAS were glycine (16.8%), alanine (13.2%), glutamic acid (7.8%), and leucine (7.3%). The amino acids that had a major influence on the taste according to the SAS taste values were glutamic acid, aspartic acid, alanine, and histidine. The angiotensin-converting enzyme inhibitory (2.21 mg/mL) and antioxidant activities (3.58 mg/mL) of SAS were superior to those of CAS.

UCI(KEPA)

I410-ECN-0102-2022-500-000947325

간행물정보

  • : 수해양분야  > 수산생물학
  • : KCI등재
  • :
  • : 격월
  • : 0374-8111
  • : 2287-8815
  • : 학술지
  • : 연속간행물
  • : 1968-2022
  • : 4309


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1제주도 용암 해수로 대량배양한 미세조류 멜로시라(Melosira nummuloides)의 성분 특성

저자 : 김윤영 ( Yunyoung Kim ) , 신현아 ( Hyun-a Shin ) , 최정우 ( Jeong-woo Choi ) , 김미연 ( Mi-yeon Kim ) , 고경민 ( Gyung-min Go )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 55권 2호 발행 연도 : 2022 페이지 : pp. 91-101 (11 pages)

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In this study, we analyzed the compositional characteristics of Melosira nummuloides mass-cultured using Jeju lava seawater. M. nummuloides showed the highest growth rate when cultured for 14 days at 17-20℃ and 15,000 lx. Proximate composition of raw-material (RM) and freeze-dried M. nummuloides (FM) showed high ash content (65-72%), while ethanol-extracted M. nummuloides (EM) had low ash and high lipid contents. The predominantly occurring mineral, Si, was 334 g/kg in RM and 269 g/kg in FM, but EM contained only 1.97 g/kg. The ratio of essential amino acids was similar in RM (38.93%) and FM (36.89%) lower in EM (17.83%), but branched chain amino acids required for muscle metabolism was high (63.40%). The polyunsaturated fatty acids of EM (34.74%) was 11% more than that in RM (23.81%), and the ratio of omega-6 to omega-3 fatty acids was 1:3.6. Furthermore, the concentration of total chlorophyll was higher by 5.15 times (62.32 mg/g) and that of fucoxanthin by 7.06 times (11.02 mg/g) in EM than in RM (12.11, 1.56 mg/g, respectively). The mass cultivation and filtration of M. nummuloides using lava seawater has high prospects of commercialization as a competitive bio silica, cosmetic and healthy functional food material.

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2크림 굴(Crassostrea gigas) 그라탕의 제조공정 최적화

저자 : 이창영 ( Chang Yong Lee ) , 김예율 ( Ye Youl Kim ) , 손숙경 ( Suk Kyung Sohn ) , 이석민 ( Seok Min Lee ) , 오선화 ( Seon Hwa Oh ) , 김진수 ( Jin-soo Kim )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 55권 2호 발행 연도 : 2022 페이지 : pp. 102-110 (9 pages)

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This study was conducted to optimize the processing process for the oyster Crassostrea gigas gratin with cream sauce (OG-CS). The optimum concentration of added milk for oyster extract with milk (OE-M) was 35.0% based on the frozen-boiled oyster (F-BO), as suggested by the results of sensory evaluation. Response surface methodology was performed with whipping cream (WC)/[OE-M+mixed powder (garlic powder:onion powder=1:1) (MP)] (X1) and OE-M/MP (X2) as independent variables and viscosity (Y1), amino acid nitrogen (Y2), and overall acceptance for sensory evaluation (Y3) as dependent variables. The optimal proportions were 74.55% of WC, 20.25% of OE-M, and 5.2% of MP, and the predicted multiple response optimal values for the dependent variables were 3,735.6 cP of Y1, 197.0 mg/100 g of Y2, and 6.2 score of Y3. Under optimal conditions, the experimental values for Y1, Y2,and Y3 were 3,711.9±30.0 cP, 198.1±1.9 mg/100 g, and 6.3±0.5 score, respectively, which were not significantly different from the predicted values (P>0.05). Further, the results of sensory evaluation suggested that the optimum concentration of macaroni:cheese (1:2) to be 46.2% based on the F-BO. The OG-CS prepared under these optimal conditions was superior to the commercial seafood gratin in overall acceptance.

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3물성을 달리한 삼치(Scombermorus niphonius) 활용 고령친화식품의 제조 및 품질특성

저자 : 박선영 ( Sun Young Park ) , 이석민 ( Seok Min Lee ) , 박시형 ( Si Hyeong Park ) , 강상인 ( Sang In Kang ) , 장미순 ( Mi-soon Jang ) , 김진수 ( Jin-soo Kim )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 55권 2호 발행 연도 : 2022 페이지 : pp. 111-120 (10 pages)

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This study was conducted to prepare braised product with soy sauce (BP), rose gratin (RG) and white mousse (WM) using Japanese Spanish mackerel Scombermorus niphonius as senior-friendly seafoods with different physical and nutritional properties and to examine their quality characteristics. The hardness of BP, RG and WM were 428.0×103, 46.9×103 and 16.0×103 N/㎡, respectively. The nutritional values of BP, RG and WM are 17.8, 9.1 and 18.5 g, respectively, for protein; 11.86, 23.32 and 13.35 μg RAE, respectively, for vitamin A; 1.27, 0.49 and 0.17 μg, respectively, for vitamin D; 45.21, 12.79, and 35.54 mg, respectively, for vitamin C; 0.17, 0.13 and 0.23 mg, respectively, for riboflavin; 4.28, 2.94 and 3.65 mgNE, respectively, for niacin; 19.6, 104.0 and 48.1 mg, respectively, for Ca; 441.6, 271.1 and 250.1 mg, respectively, for K; 0.20, 0.80 mg and undetection, respectively, for dietary fiber. Escherichia coli was undetected in all the products. These results indicated that the products be classified as steps 1 for BP, step 2 for RG and step 3 for WM of senior-friendly seafoods based on the KS, and as nutritional and physical properties-improved senior-friendly seafoods based on the Food Code.

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4향어(Cyprinus carpio)를 활용한 반건제품의 제조 및 관능 특성

저자 : 이창영 ( Chang Yong Lee ) , 박시형 ( Si Hyeong Park ) , 박예은 ( Ye Eun Park ) , 최유리 ( Yu Ri Choe ) , 이석민 ( Seok Min Lee ) , 오선화 ( Seon Hwa Oh ) , 김진수 ( Jin-soo Kim )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 55권 2호 발행 연도 : 2022 페이지 : pp. 121-128 (8 pages)

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The aims of this study were to optimize the processing procedure of high-quality semi-alternating temperature dried Israeli carp Cyprinus carpio (SAD-IC) and to investigate the sensory properties of the product. Based on the differences in moisture content of the dorsal and ventral muscles, high quality SAD-IC was prepared by alternating the drying temperature between 4 h at 35℃, and 2 h at 5℃, three times before final drying for 2 h at 35℃. The surface in SAD-IC produced under the optimal alternating-temperature drying process had a markedly superior browning index value and softer texture compared to products produced using constant-temperature drying. SAD-IC produced from dorsal and ventral muscle had significantly superior taste values than the raw material. These results suggest that SAD-IC has the potential to be industrialized.

KCI등재

5대왕범바리(Epinephelus fuscoguttatus×E. lanceolatus)와 대왕자바리(E. moara×E. lanceolatus)의 식품학적 품질비교

저자 : 이우진 ( Woo Jin Lee ) , 안병규 ( Byoung Kyu An ) , 인정진 ( Jung Jin In ) , 한형구 ( Hyeong Gu Han ) , 박종연 ( Jong-yeon Park ) , 방인철 ( In-chul Bang ) , 심길보 ( Kil Bo Shim )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 55권 2호 발행 연도 : 2022 페이지 : pp. 129-136 (8 pages)

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The nutrient composition of the muscle of the hybrid grouper (Epinephelus fuscoguttatus×E. lanceolatus, HG) and the hybrid longtooth grouper (E. moara×E. lanceolatus, HLG) was measured as a function of body weight in this study. The crude protein and lipid levels in HG were 21.0-21.2 g/100 g and 1.9-3.4 g/100 g, respectively. HLG contained 20.6-20.7 g/100 g protein, and 3.9-5.5 g/100 g crude lipid. The total amino acid contents of HG were 18,829.7-18,980.2 mg/100 g and that of HLG was 17,793.7-19,293.7 mg/100 g. The mean saturated fatty acid content was 0.61-1.09 g/100 g for HG and 1.27-1.77 g/100 g for HLG. Monounsaturated and polyunsaturated fatty acid levels were 0.59-1.02 g/100 g (Monoene), 0.67-1.11 g/100 g (Polyene) in HG, which were lower than the 1.21-1.78 (Monoene), 1.22-1.69 g/100 g (Polyene) found in HLG. The highest mineral content (K and P) of HG was 510.13-517.05 mg/100g and 231.59-247.67 mg/100 g, while that of HLG was 518.81-523.59 mg/100 g and 257.51-248.84 mg/100 g, respectively. In conclusion, there is potential for expanding the commercial utilization of HG and HLG as food resources as they are both nutrient-rich.

KCI등재

6흰줄납줄개(Rhodeus ocellatus)와 줄납자루(Acheilognathus yamatsutae) 잡종의 초기생활사 특징

저자 : 박재민 ( Jae-min Park ) , 한경호 ( Kyeong-ho Han )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 55권 2호 발행 연도 : 2022 페이지 : pp. 137-145 (9 pages)

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This study was conducted to identify the taxonomic differences in the characteristics of Rhodeus ocellatus and Acheilognathus yamatsutae during their early life history via an interspecific hybridization experiment. Results showed that the hatching rates of the cross-bred eggs were 60% for cross OY (R. ocellatus ♀×A. yamatsutae ♂) and 70% for cross YO (A. yamatsutae ♀×R. ocellatus ♂). The dorsal fin rays of YO were similar to those of R. ocellatus. The hybridization test of A. yamatsutae and R. ocellatus living in the same water stream revealed that no interspecies reproductive isolation occurred. OY and YO showed similar maternal and paternal characteristic. The juvenile of OY did not resemble both paternal and maternal fin rays, indicating a difference. The hatching larvae of the hybrids showed the morphological characteristics of their parents but varied in terms of the shapes of their parts.

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7봄철 제주 남부해역 난·자치어의 수직 분포

저자 : 이보람 ( Bo-ram Lee ) , 지환성 ( Hwan-sung Ji ) , 유효재 ( Hyo-jae Yu ) , 황강석 ( Kang-seok Hwang ) , 김두남 ( Doo-nam Kim )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 55권 2호 발행 연도 : 2022 페이지 : pp. 146-153 (8 pages)

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The vertical distribution and abundance of icthyoplankton in the southern waters of Jeju Island during June 2020 were investigated. Fish eggs and larvae were identified using the mitochondrial DNA cytochrome c oxidase subunit I (mtDNA COI) and the 16S rRNA gene. During this period, fish eggs of 23 taxa belonging to 21 families and larvae of 27 taxa belonging to 25 families were collected. Fish eggs were located mostly from the surface to 30 m depth of the water column. Larvae were located from the surface to 80 m depth of the water column. Vertical distributions of fish eggs and larvae were influenced by oceanography conditions such as temperature, salinity, and thermocline depth. No discernible difference in mean thermocline depth was observed between day and night.

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8봄과 여름철의 남해안 동물플랑크톤 시·공간적 분포와 군집 특성

저자 : 문성용 ( Seong Yong Moon ) , 이미희 ( Mi Hee Lee ) , 정경미 ( Kyung Mi Jung ) , 김희용 ( Heeyong Kim ) , 정진호 ( Jin Ho Jung )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 55권 2호 발행 연도 : 2022 페이지 : pp. 154-170 (17 pages)

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The zooplankton composition, abundance, community structure, and species diversity in the major commercial fishery species spawning grounds in the southern coast of Korea were investigated in this study. A total of 80 taxa were sampled, with the mean abundance range of 5,612-11,720 ind. m-3 and the mean biomass range of 41.6-1,086.8 mg m-3. The dominant species were Paracalanus copepodites, Paracalanus parvus s. l., Oithona copepodites, Paracalanus nauplii, Noctiluca scintillans, Oithona similis, and Ditrichocorycaeus affinis. The species diversity indices were highest in August, suggesting that diversity is influenced by neritic and oceanic warm-water species. A cluster analysis with non-metric multidimensional scaling (nMDS) revealed three groups of zooplankton communities. The April and May samples clustered into Group A, having the highest mean total zooplankton abundance and lowest species diversity, consisting mainly of temperate species located in the middle region of the southern coast of Korea. Cluster Group B was from the early summer season (June) and contained the highest species diversity with some oceanic and neritic zooplankton species. Cluster Group C from the summer season (July and August) mainly comprised P. parvus s. l. and O. similis. The redundancy analysis (RDA) indicated that abundance is positively correlated with salinity, and chlorophyll-a concentrations.

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9천수만 갯벌, 쏙(Upogebia major) 유입 및 정착 밀도에 따른 해수-퇴적물 환경과 서식지 특성 비교

저자 : 전승렬 ( Seung Ryul Jeon ) , 옹기호 ( Giho Ong ) , 구준호 ( Jun-ho Koo ) , 박종우 ( Jong-woo Park ) , 김유철 ( Yu Cheol Kim ) , 정희도 ( Hee-do Jeung ) , 조재권 ( Jae-kwon Cho )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 55권 2호 발행 연도 : 2022 페이지 : pp. 171-182 (12 pages)

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The habitat degradation caused by large-scale reclamation leads to devastating impacts, such as fine sediment and mud shrimp Upogebia major settlement on Manila clam Ruditapes philippinarum aquaculture in the eastern Cheonsu Bay tidal flats, Republic of Korea. Despite these impacts, there is a lack of studies on the influence of fine sediments on tidal flats that constitute key mud shrimp habitats. This study provides information on the seawater-sediment environment and the influence of dissolved inorganic nitrogen (DIN) fluctuations depending on mud shrimp burrow hole density. Additionally, it discusses countermeasures for Manila clam habitat management. The results show that mean DIN effluxes in areas with a high-density of burrow holes were up to 4 times (0.12 mmol m-2 d-1) higher than those in sites of low-density (0.03 mmol m-2 d-1) within the Saho and Songhak-ri tidal flats. To manage interference within the competition zone of Songhak-ri tidal flat, it is important to utilize the settlements of spawning season in all three dimensions. Consequently, additional studies in other tidal flats are essential and research in zones where mud shrimps and juvenile clams coexist will help to determine the priorities in the efficient management of clam aquaculture.

KCI등재

10자원복원력 개념을 적용한 사전확률분포 및 상태공간 잉여생산 평가모델: 살오징어(Todarodes pacificus) 개체군 자원평가

저자 : 김진우 ( Jinwoo Gim ) , 현상윤 ( Saang-yoon Hyun ) , 윤상철 ( Sang Chul Yoon )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 55권 2호 발행 연도 : 2022 페이지 : pp. 183-188 (6 pages)

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It is a difficult task to estimate parameters in even a simple stock assessment model such as a surplus production model, using only data about temporal catch-per-unit-effort (CPUE) (or survey index) and fishery yields. Such difficulty is exacerbated when time-varying parameters are treated as random effects (aka state variables). To overcome the difficulty, previous studies incorporated somewhat subjective assumptions (e.g., B1=K) or informative priors of parameters. A key is how to build an objective joint prior of parameters, reducing subjectivity. Given the limited data on temporal CPUEs and fishery yields from 1999-2020 for common squid Todarodes pacificus, we built a joint prior of only two parameters, intrinsic growth rate (r) and carrying capacity (K), based on the resilience level of the population (Froese et al., 2017), and used a Bayesian state-space production assessment model. We used template model builder (TMB), a R package for implementing the assessment model, and estimating all parameters in the model. The predicted annual biomass was in the range of 0.76×106 to 4.06×106 MT, the estimated MSY was 0.13×106 MT, the estimated r was 0.24, and the estimated K was 2.10×106 MT.

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2원료에 따른 젓갈류의 이화학적 성분 및 Biogenic Amine류의 함량 비교

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발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 54권 6호 발행 연도 : 2021 페이지 : pp. 835-840 (6 pages)

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This study was conducted to understand the quality characteristics of 89 types of commercial salt-fermented fishery products by measuring their physiochemical compositions and biogenic amine contents. All samples had the following measurements; 41.59-89.20 g/100 g of moisture, 1.71-25.70 g/100 g of salinity, 3.21-7.05 of pH, 0.80-2.93 g/100 g of total nitrogen, 87.02-1,296.78 mg/100 g of amino nitrogen, and 7.30-926.34 mg/100 g of volatile basic nitrogen. The physicochemical components differed extensively between samples from different raw materials, including, fish, shellfish, and others. Histamine (0 to 1,072.2 mg/kg), putrescine (0 to 2,536.4 mg/kg), cadaverine (0 to 545.2 mg/kg of cadaverine), tryptamine (0 to 1,287.9 mg/kg), and tyramine (11.3 to 563.3 mg/kg) were the major biogenic amines detected in the samples. These findings suggest that salt-fermented fishery products meet the domestic criteria but have different ingredient compositions and most had high biogenic amine contents. The results suggest that it is necessary to establish criteria for evaluating the quality characteristics using the ingredient composition and biogenic amine contents of commercial salt-fermented fishery products.

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3발효주정 첨가 오만둥이(Styela plicata) 양념젓갈의 제조 및 품질

저자 : 이현진 ( Hyun-jin Lee ) , 오광수 ( Kwang-soo Oh )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 54권 6호 발행 연도 : 2021 페이지 : pp. 841-848 (8 pages)

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To develop a value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Omandungi Styela plicata supplemented with fermentation alcohol (SOE). The SOE was produced by washing and dewatering shelled Omandungi, followed by cutting and salting for 24 h at 0±1℃. The salted Omandungi was seasoned and fermented with garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol, and sugar, for 7-8 days at 0±1℃. After adding 3-5% fermentation alcohol, the seasoned fermented Omandungi was packed in a polyester container. The salinity, volatile basic nitrogen content, and viable cell count of SOE were 4.8%, 22.1-22.2 mg/100 g, and (1.2-1.9)×103 CFU/g, respectively. Compared with the control, addition of 3-5% fermentation alcohol inhibited the decrease in freshness, texture degradation, and growth of residual bacteria. Additionally, the SOE showed good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. The total amino acid content of SOE was 2,186.0 mg/100 g, mainly comprising glutamic acid, aspartic acid, lysine, and phenylalanine. The free amino acid content was 189.0 mg/100 g, and mainly included taurine, glutamic acid, methionine, alanine, and proline.

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4살 오징어(Todarodes pacificus) 간췌장 유래 Aminopeptidase 활성획분에 의해 쓴맛이 개선된 멸치 조미소스의 제조 및 식품특성

저자 : 윤인성 ( In Seong Yoon ) , 김진수 ( Jin-soo Kim ) , 최유리 ( Yu Ri Choe ) , 손숙경 ( Suk Kyung Sohn ) , 이지운 ( Ji Un Lee ) , 강상인 ( Sang In Kang ) , 권인상 ( In Sang Kwon ) , 허민수 ( Min Soo Heu )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 54권 6호 발행 연도 : 2021 페이지 : pp. 849-860 (12 pages)

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This study investigated the preparation of seasoned anchovy sauce (SAS) and its functional characteristics by using aminopeptidase active fractions (AAFs) derived from squid Todarodes pacificus hepatopancreas as a bitter taste improver. As the base of the SAS, a hydrolysate (AAAH) prepared by continuously treating raw anchovies with Alcalase- AAF was used. The high-performance liquid chromatography profile of the AAAH suggested that the action of AAFs decreased the hydrophobicity of the N-terminal peptide related to bitterness in the protein hydrolysates. SAS was prepared by blending with the AAAH and other ingredients. The crude protein (2.5%), carbohydrates (18.4%), amino acid-nitrogen (1,325.1 mg/100 mL), and total free and released amino acids (FRAAs, 700.2 mg/100 mL) of SAS were higher than those of commercial anchovy sauce (CAS). Sensory evaluation revealed that SAS was superior to CAS in flavor, color, and taste. The main FRAAs of SAS were glycine (16.8%), alanine (13.2%), glutamic acid (7.8%), and leucine (7.3%). The amino acids that had a major influence on the taste according to the SAS taste values were glutamic acid, aspartic acid, alanine, and histidine. The angiotensin-converting enzyme inhibitory (2.21 mg/mL) and antioxidant activities (3.58 mg/mL) of SAS were superior to those of CAS.

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5변성전분이 동결 어묵의 미세구조와 관능적 특성에 미치는 영향

저자 : 박진석 ( Jin Seok Park ) , 안병규 ( Byoung Kyu An ) , 이우진 ( Woo Jin Lee ) , 한형구 ( Hyeong Gu Han ) , 인정진 ( Jung Jin In ) , 심길보 ( Kil Bo Shim )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 54권 6호 발행 연도 : 2021 페이지 : pp. 861-868 (8 pages)

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To confirm the influence of modified starch on frozen storage stability, the microstructure and sensory characteristics of fish cakes, called Eomuk in Korea, by using seven varieties of starch, including native starch (NS), physically treated corn starch (MS) and modified starch [treatment with acetate (SA-1, SA-2 and SA-3), hydroxypropyl (HS), and acetylated distarch adipate (ADA)] were evaluated. Scanning electron microscopy (SEM) photographs showed fish cakes with NS had a finer and denser network structure than those made with modified starches. During frozen storage, fish cakes with HS and ADA exhibited a stable structure, as evaluated by porosity and rough surface. The results of the sensory evaluation showed that modified starch, including HS, SA-2 and ADA, increased the taste and firmness of the fish cakes, while NS, MS and the modified starch SA-3 resulted a decrease in the sensory properties during storage. Therefore, HS, SA-2 and ADA are suitable additives to improve the sensory quality of frozen fish cakes.

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6비린내와 조직감이 개선된 치즈 토핑 반건조 조미 피조개(Scapharca broughtonii)의 개발 및 특성

저자 : 강상인 ( Sang In Kang ) , 김예진 ( Ye Jin Kim ) , 이지운 ( Ji Un Lee ) , 박지훈 ( Ji Hoon Park ) , 최관수 ( Kwan Su Choi ) , 황지영 ( Ji-young Hwang ) , 허민수 ( Min Soo Heu ) , 이정석 ( Jung Suck Lee )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 54권 6호 발행 연도 : 2021 페이지 : pp. 869-879 (11 pages)

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Methods for the development of home meal replacement seafood tailored to consumer needs for the advanced use of Broughton's ribbed ark Scapharca broughtonii (BRA) in Korea are required. In this study, we developed a cheesetopped, semi-dried, and seasoned Broughton's ribbed ark (S-BRA) tailored for the younger generation with an improved texture and fish odor. The optimization of conditions to improve the texture and fish odor was performed using RSM. The design of the model was appropriate because there was no significant difference (P>0.05) between the predicted and actual values of moisture content, hardness, and overall acceptance, and the optimal preparation conditions were a vinegar content of 2.68%, a soaking time of 62 min, a drying temperature of 60℃, and a time of 162 min. The SBRA manufactured under these optimal conditions exhibited a lower odor intensity compared to the unsoaked and undried control, suggesting that the fish odor of S-BRA has been improved. The moisture content related to the texture of the S-BRA was lower than that of the control, and the hardness was higher. Therefore, the S-BRA developed in this study will appeal to people of all ages, especially the younger generation; their consumption is expected to increase.

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7갓(Brassica juncea)을 첨가한 간장 피조개(Scapharca broughtonii)장의 개발 및 관능특성

저자 : 강상인 ( Sang In Kang ) , 김예진 ( Ye Jin Kim ) , 이지운 ( Ji Un Lee ) , 박시형 ( Si Hyeong Park ) , 최관수 ( Kwan Su Choi ) , 송호수 ( Ho-su Song ) , 최정미 ( Jung-mi Choi ) , 허민수 ( Min Soo Heu ) , 이정석 ( Jung Suck Lee )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 54권 6호 발행 연도 : 2021 페이지 : pp. 880-889 (10 pages)

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The home meal replacement (HMR) market has attracted significant attention due to COVID-19 pandemic and products that utilize the combination of different processed ingredients are now being developed. In this study, Broughton's ribbed ark Scapharca broughtonii was soaked in seasoned soy sauce with the incorporation of mustard leaf Brassica juncea (M-BRA), which is known to have a unique texture as well as excellent functional properties such as antioxidation, to develop a regional specialty product. The optimal conditions for manufacturing M-BRA from the seasoned soy sauce (the sauce to be added [X1] and the soaking time [X2]), were examined using response surface methodology (RSM) to analyze the significance of the salinity (Y1), amino-N content (Y2), and overall acceptance (Y3). The coefficient of determination (R2) between X1-X2 and Y1-Y3 were close to 1, thereby confirming the suitability of the RSM model. The optimal conditions were seasoned soy sauce addition of 140% and soaking time of 156 min. The M-BRA manufactured under these conditions exhibited superior overall acceptance compared to seasoned commercial soy sauce, which was used as a control. We expect that the market for M-BRA manufactured by combining marine and agricultural materials will expand owing to superior overall acceptance compared with commercial products.

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8청각(Codium fragile) 분말을 첨가한 식빵의 품질특성 및 항산화 효과

저자 : 이동희 ( Dong Hee Lee ) , 전은비 ( Eun Bi Jeon ) , 김지윤 ( Ji Yoon Kim ) , 송민규 ( Min Gyu Song ) , 김예율 ( Ye Youl Kim ) , 박신영 ( Shin Young Park )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 54권 6호 발행 연도 : 2021 페이지 : pp. 890-895 (6 pages)

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This study investigated the quality characteristics and antioxidant activity of bread containing Codium fragile powder (CFP; 1, 3, 5%). As the CFP content increased, the fermentation expansion (%) of the dough significantly decreased (P< 0.05). No significant difference (P >0.05) was observed in the moisture content (%) of bread as the CFP content increased, but the pH and weight significantly increased (P<0.05). The bread volume, specific volume, and baking loss significantly decreased (P<0.05) as the CFP content increased. The L, a and b Hunter colors on the bread crust showed a tendency to decrease (P< 0.05) as the CFP content increased. Compared with the control, the bread crumb darkened and presented a green color as the CFP content increased. Compared with the control (DPPH, 4.10%, ABTS, 2.17%), the free radical scavenging activities of DPPH (1,1-diphenyl-2-picrylhydrazyl) and ABTS [2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid] as antioxidant indices gradually increased (P >0.05) with the CFP content increased (DPPH, 9.77-18.63%, ABTS, 4.30-11.40%). Collectively, these results can make a compelling case for the functional development of CPP-containing bread due to its antioxidant properties. Furthermore, this study intends to contribute to the development of various processed seaweed foods by expanding the availability of CFP, which is easy to use and store for a long time.

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9봄철 영ㆍ호남 지역에서 유통되는 생바지락(Ruditapes philippinarum)의 미생물학적·화학적 위해요소 분석 및 안전성 평가

저자 : 김지윤 ( Ji Yoon Kim ) , 전은비 ( Eun Bi Jeon ) , 송민규 ( Min Gyu Song ) , 김진수 ( Jin Soo Kim ) , 이정석 ( Jung Suck Lee ) , 허민수 ( Min Soo Heu ) , 박신영 ( Shin Young Park )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 54권 6호 발행 연도 : 2021 페이지 : pp. 896-903 (8 pages)

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For the safety assessment of microbiological and chemical hazards in raw short-neck clam Ruditapes philippinarum distributed in the Yeongnam and Honam areas during the spring season, the contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine pathogenic bacteria (Staphylococcus aureus, Salmonella spp., Vibrio parahaemolyticus, Clostridium perfringens, Listeria monocytogenes, enterohemorrhagic Escherichia coli, Yersinia enterocolitica, Bacillus cereus, Campylobacter jejuni ) as microbiological hazards, and heavy metals (lead, cadmium, total mercury), benzopyrene, shellfish poison (paralytic, diarrhetic, amnesic), and radioactivity (131I, 134Cs+137Cs) were also analyzed in 15 samples based on the methods of the Korean Food Code. The average contamination levels of total viable bacteria were 3.11 (1.40-4.49) log CFU/g, and coliforms were detected in 5 out of 15 samples (1.18- 1.85 log CFU/g). E. coli and S. aureus were not detected in all samples. Furthermore, the presence of 8 pathogens were not detected in all samples. The average contamination levels of lead, cadmium, and total mercury were 0.155 (0.079-0.264), 0.160 (0.040-0.287), and 0.017 (0.008-0.026) mg/kg, respectively. Benzo(a)pyrene, shellfish poison, and radioactivity were not detected in all samples. The results of this study suggest that the safety against all microbiological and chemical hazard factors in raw short-neck clams distributed in markets has been assured.

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10유통중인 건미역(Undaria pinnatifida)의 미생물학적·이화학적 위해요소 분석 및 안전성 평가

저자 : 전은비 ( Eun Bi Jeon ) , 김지윤 ( Ji Yoon Kim ) , 송민규 ( Min Gyu Song ) , 김진수 ( Jin-soo Kim ) , 허민수 ( Min Soo Heu ) , 이정석 ( Jung Suck Lee ) , 박신영 ( Shin Young Park )

발행기관 : 한국수산과학회 간행물 : 한국수산과학회지 54권 6호 발행 연도 : 2021 페이지 : pp. 904-911 (8 pages)

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For the safety assessment of microbiological and chemical hazards in dried sea mustard, fifteen samples of dried sea mustards Undaria pinnatifida were purchased from the supermarkets distributed throughout Korea. The contamination levels of total viable bacteria, coliforms, Escherichia coli, and nine pathogenic bacteria [Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Bacillus cereus, Vibrio spp., Clostridium perfringens, Enterohemorrhagic Escherichia coli (EHEC), Yersinia enterocolitica and Campylobacter jejuni/coli] were quantitatively or qualitatively assessed. Also, the heavy metals (lead, cadmium, total mercury, and inorganic arsenic), and radioactivity (131I, 134CS+137CS) were quantitatively assessed. This microbial and chemical analysis was performed using standard methods in Korean food code. The total viable bacteria ranged from 4.3×102 (5.0×10-1.5×103) CFU/g. Coliforms and E. coli were not detected in all samples (ND, <1 log10 CFU/g). All nine pathogenic bacteria were qualitatively detected as negative. The contamination levels of lead, cadmium, total mercury, and inorganic arsenic were 0.036 (0.015-0.051), 0.117 (0.088-0.156), 0.030 (0.017-0.048), and 0.058 (0.056-0.064) mg/kg, respectively. Radioactivity was also not detected in any sample. The microbial contamination levels determined in the current study may be potentially used as basis for performing microbial risk assessments of dried sea mustards.

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