• Title/Summary/Keyword: 영양염 감소

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Effect of Sarcoplasmic Protein and NaCl on Heating Gel from Fish Muscle Surimi Prepared by Acid and Alkaline Processing (산과 알칼리 공정으로 제조한 어육 수리미의 가열 겔에 미치는 근형질단백질과 NaCl의 영향)

  • 박주동;윤수성;정춘희;조민성;최영준
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.4
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    • pp.567-573
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    • 2003
  • Surimi yields from acid and alkaline processing of 5 fishes were compared to those from conventional processing Effect of sarcoplasmic protein and NaCl on heating gel from acid and alkaline surimi were also investigated by punch test and color. Yield of alkaline surimi was higher than that of conventional surimi. However, the breaking force, deformation and whiteness of heating gel from alkaline surimi were lower than those of heating gel from conventional surimi. The sarcoplasmic protein increased a breaking force and a deformation of gel. A breaking force was decreased, but deformation not significantly with NaCl concentration. Myosin heavy chain (MHC) and actin were greatly degraded in acid processing. Alkaline process for surimi is a valuable way of increasing the utilization of frozen and pelagic fishes, and making kamaboko-type products.

Combined Treatment of Acorn Pomace Extract, Fumaric Acid, and Mild Heat for Inactivation of Microorganisms on Red Chard (도토리박 추출물과 푸마르산 및 중온 열 병합처리에 의한 적근대의 미생물 제어 효과)

  • Park, Shin-Min;Son, Kyung Bin
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.11
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    • pp.1696-1700
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    • 2016
  • In this study, acorn pomace extract (APE) was developed as a natural chemical sanitizer and substitute for chlorine-based sanitizers such as sodium hypochlorite containing harmful substances. Antimicrobial activities of APE and its combined treatments with fumaric acid (FA) and mild heat against Listeria monocytogenes inoculated on red chard were examined. Among the treatments, combined treatment of 0.5% APE at $50^{\circ}C$ and 0.5% FA was the most effective, causing reduction of L. monocytogenes populations by 3.36 log CFU/g compared to the control. After combined treatment, populations of aerobic mesophilic bacteria in the red chard decreased by 2.89 log CFU/g during storage at $4^{\circ}C$ for 8 days compared to the control. Regarding color changes in red chard upon combined treatment, there was no significant change among the red chard samples. These results indicate that combined treatment of APE, FA, and mild heat can improve microbial safety of red chard without affecting quality such as color during storage.

생쥐 초기 배아에서 Aquaporin 8과 9의 발현에 관한 연구

  • 신현상;계명찬;강수만;이성은;이지원;강한승;김문규
    • Proceedings of the Korean Society of Developmental Biology Conference
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    • 2003.10a
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    • pp.68-68
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    • 2003
  • Aquaporin은 막관통 통로 단백질(transmembrane channel protein)로서, 삼투압의 농도구배에 따라 세포막을 가로질러 물분자를 이동시키는 기능을 하고 있다. 포유류 초기배아에서 포배강 형성은 영양외배엽세포에서 $Na^+ / K^+$ATPase에 의한 이온 농도 구배가 형성되면 auqaporin에 의해 물이 포배강으로 유입되면서 이루어진다. 본 연구에서는 생쥐 초기배아에서 반정량적인 역전사 중합효소 연쇄반응 방법(semi-quantitative RT-PCR)과 실시간 역전사 중합효소 연쇄반응 방법(real-time RT-PCR)을 통하여 AQP8과 9의 mRNA발현을 조사하고 다중 면역형광현미경 방법(confocal immunofluorescence microscopy)을 통해 단백질 발현양상을 분석하였다. AQP8 mRNA는 상실기까지 발현되지 않다가 포배기에 이르러 발현되었고 AQP9 mRNA는 수정란에서부터 발현되어 포배기에는 유의할 정도로 증가하였다. 따라서 AQP8 mRNA는 배아유전자가 활성화되어 나타나는 것이고 AQP9 mRNA는 모계유전자 기원임을 알 수 있었다. AQP8 단백질은 상실배 단계까지 발현되지 않다가 포배시기에 영양외배엽세포사이의 접합면에 발현되었고 AQP9 단백질은 상실배 시기에 할구 사이의 인접 부위에서 강하게 발현되었다가 포배시기에는 세포간의 접합면에 약하게 발현하는 경향을 나타내었다. 실시간 역전사 중합효소 연쇄반응 방법으로 조사한 결과 포배에서 물과 글리세롤을 통과시키는 AQP9는 mRNA의 발현양이 AQP8보다 약 4배 정도 많았다. 또한 포배기에 이르러서야 물만을 통과시키는 AQP8의 발현이 나타나는 것을 보아 포배강 형성시 외부에서 영양외배엽을 통해 포배강으로 유입되는 물의 이동(trans- trophectodermal water movements)에 AQP9보다 AQP8이 더 중요하게 관여할 것으로 사료된다., K, Pb, Cd, Cr, Co, Cu, Ni)을 측정하였다. 실험 조건1의 결과로서 각 국의 유아용 일회용 기저귀의 중금속 함량은 거의 유사한 경향을 나타내었으며 Cr, Zn, Pb, Ni, Mn, Mg, Li, K는 detection limit(2 ppm) 이하였고, Cd, Fe, Co, Cu, Ca, Al, Sr는 검출되었지만 기준치 이하였다. 실험 조건2의 결과로서 측정 항목(Cr, Sb, Cd, Pb, Ni, Co, Cu)중 Cr, Cd, Ni, Cu는 detection limit(0.1 ppm) 이하였고, Sb, Pb, Co는 검출되었지만 기준치 이하였다.았다. 4%의 경우에는 8$0^{\circ}C$이하로 온도를 낮추는 것이 좋은 상태를 나타내었다. 이와 같은 결과는 일반적으로 화학적 레팅을 4%, 7%에서한 선행결과와 상당히 다른 결과이다.염 농도가 증가할수록 감소 현상을 보였다.X>, 75BG30은 8.6$\mu\textrm{m}$, 75BG40은 7.02$\mu\textrm{m}$로 나타났다. 따라서 경화제 양에 관계없이 10$\mu\textrm{m}$ 이하로 나타나, 경화제 10$m\ell$만으로 미세한 크기를 얻을 수 있음을 알 수 있다. 젤리 강도 변화에 따른 차이는 300BF는 78.09$\mu\textrm{m}$ 300BG는 56.32$\mu\textrm{m}$로, 75BF나 75BG에 비하여 현저히 증가하여, 젤라틴의 젤리 강도는 캡슐 제조 조건의 주요한 변수임을 알 수 있다.추출물 투여시 혈당강하 및 혈중콜레스테롤 강하가 나타났으며, 상엽복합추출물 투여와 운동을 병행시 이러한 감소 효과가 더 뚜렷하게 나타났다.교육의 적임자로 보는 시각이 비교적 높았고 약 1/2정도는 영양교육에 참여하겠다는 의지를 가지고 있을 뿐만 아니라 실제로 영양지도를

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Quality Characteristics of Yulmoo Mul-kimchi Containing Saltwort (Salicornia herbacea L.) (함초 분말 첨가 열무 물김치의 품질특성)

  • Park, Jung-Eun;Lee, Jae-Yong;Jang, Myung-Sook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.7
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    • pp.1006-1016
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    • 2011
  • Saltwort (Salicornia herbacea L.), as a natural additive for regulating Mul-kimchi fermentation, was assessed for physicochemical and sensory characteristics of Yulmoo Mul-kimchi during storage. Saltwort in the form powder was directly added to the Yulmoo Mul-kimchi preparation at 0 (control), 1, 3, 5, and 7% (w/v) per weight of salt to evaluate their physicochemical, sensory, and microbiological characteristics in storage at $10^{\circ}C$ for 30 days. The pH values of all treatments were high, indicating a less acidic environment in all treatments compared to those of the control sample throughout the preservation period. Total acidity increased with storage time as is usually seen with normal kimchi fermentations, whereas the increases were more gradual in the 3 and 5% treatments. The increases in total vitamin C continued until days 6 (control) to 13 (7%), and were different according to the amount of added saltwort and then they decreased after each peak. The fluctuation in reducing sugars fol owed a similar trends of total vitamin C content by showing an initial increase, followed by a decrease based on the saltwort concentration and storage day. The 5% treatment was most effective for suppressing the increase in turbidity among all treatments. The 3 and 5% treatments showed the highest lactic acid bacteria counts during the entire preservation period. In the sensory evaluation results, adding saltwort at more than 3% concentration attained an overall higher scores of acceptability with respect to color, smell, taste, fresh taste, sour taste, crisp, and overall acceptability characteristics. In conclusion, adding saltwort, particularly at concentrations of 3 and 5% extended the preservation period of Yulmoo Mul-kimchi by retarding fermentation effectively.

Quality Characteristics of Tofu with Added Alfalfa (Medicago sativa L.) Extracts (알팔파 추출물을 첨가한 두부의 품질 특성)

  • Kim, Sang-Eun;Lee, Sang-Won;Yeum, Dong-Min;Lee, Moon-Jo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.1
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    • pp.123-128
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    • 2012
  • This study was conducted to investigate the quality characteristics of tofu (soybean curd) prepared with added alfalfa extracts (Medicago sativa L.). The moisture content, yield, and pH of tofu decreased according to the increase of an added quantity of alfalfa extract, whereas the crude protein and turbidity increased. The tofu made with additional alfalfa extracts gave a similar amount of crude ash with that of the control. The Hunter's L (lightness) color value decreased as the content of alfalfa extract increased, but the a (redness) and b (yellowness) values increased with increasing alfalfa extract concentration. Textural properties for hardness were higher but cohesiveness, springiness, gumminess, and brittleness were lower in alfalfa extracts with added tofu compared to those of control. Isoflavones such as daidzein and genistein content were significantly increased with increasing concentration of alfalfa extracts. A sensory evaluation indicated that the group with a 0.5% alfalfa extract showed the best color, flavor, taste, and overall acceptability results. In conclusion, adding alfalfa extracts could improve the physicochemical and sensory characteristics of tofu.

Quality Characteristics of Aralia continentalis Kitagawa Leaf-Kimchi as Affected by Storage Time (땅두릅 잎김치의 저장기간에 따른 품질특성)

  • Han, Gwi-Jung;Jang, Myung-Sook
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.37 no.9
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    • pp.1202-1207
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    • 2008
  • The study examined changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) leaf-kimchi during storage prepared with different seasonings. The result exhibited practically no significant differences in pH, acidity, and salinity among the various samples made with three different combinations of seasonings. In AcK leaf-kimchi, lightness and redness increased slowly at the early period of storage and then decreased rapidly after four months when the lactic acid bacterial count reached the highest level with fermentation, whereas yellowness increased. The total bacterial count and the lactic acid bacterial count increased slowly reaching the highest level after four months, then decreased and maintained at a constant level. Hardness of AcK continuously increased and then decreased after attaining maximum value during ripening. The sensory characteristics of the AcK in the whole period of storage was highly acceptable in terms of color, smell, bitterness, texture, and general preference regardless of the suggested combinations of seasonings.

Chemical and Sensory Characteristics of Kimchi Added Apple Juice (사과즙 첨가에 따른 김치의 화학적 및 관능적 특성)

  • 하귀현
    • The Korean Journal of Food And Nutrition
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    • v.11 no.1
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    • pp.1-5
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    • 1998
  • The purpose of this study was to investigate the chemical and sensory properties of Kimchi added apple Juice. Kimchi added amount of 0, 5 and 10% of apple juice was fermented at 4$^{\circ}C$ for 20 days. During the fermentation, pH was lowered in all Kimchi samples and pH of Kimchi added apple juice was a little lower than that of Kimchi without apple juice. Acidity was increased continuously and saltiness was maintained at 1.6~2.3% levels during fermentation. Although reducing sugar was increased in the early stage of fermentation, it was decreased subsequently as fermentation proceeded. Also the reducing sugar of Kimchi added apple juice was relatively higher than the other sample. Total vitamin C(Vit C) of Kimchi added apple juice was reduced in the early stage of fermentation and increased gradually after 10 days. As a result of the sensory evaluation, Kimchi added 5% of apple juice, was showed high scores in taste, flavor, texture and overall acceptability in the early stage of fermentation.

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Total Free SH Groups, Half Cystine and S-S Bond Contents of $\alpha$-Lactalbumin Gels by Various Additives (첨가물질에 따른 알파-락트알부민 겔의 총 유리 SH 그룹, Half-Cystine 및 S-S 결합 함량)

  • 박인덕;홍윤호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.25 no.6
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    • pp.922-927
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    • 1996
  • In order to investigate heat-induced gelation properties of $\alpha-lactalbumin(\alpha-La),$ total free SH groups, half-cystine, and disulfide bond contents of $\alpha-La$ gels prepared in 0.1M Tris-HCI buffer(pH 8.0) were measured. The samples were heated at $90^{\circ}C$ for 40 minutes under different PH and concentrations of NaCl, $CaCl_2,$ $\alpha-La,$ N-ethylrnaleirnide(NEM), and dithiothreitol(DTT). Total free SH groups were low at high concentrations of $\alpha-La$ and at pH 6.5~8.5, and were $14.72~18.58\mu\textrm{m}ol/g$ and $14.17~16.11\mu\textrm{m}ol/g,$ respectively. Half-cystine contents of NEM-induced gels decreased with increasing concentration of NEM, and were $1.03~39.17\mu\textrm{m}ol/g.$ Disulfide bonds of DTT-induced gels increased with increasing concentration of DTT, and were $70.04~71.80\mu\textrm{m}ol/g$.

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Compined Effect of Brining in Hot Solution and Salts Mixture Addition for Improvement of Storage Stability of Dongchimi (동치미의 저장성 향상을 위한 열수 담금 및 염혼합물 첨가의 병용효과)

  • 강근옥;구경형;김우정
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.20 no.6
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    • pp.559-564
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    • 1991
  • Three different fermentation methods of dongchimi, a Korean radish roots pickle, were compared with conventional method of brining in 7% NaCl solution at $25^{\circ}C$ in order to improve the storage stability. The methods studied were addition of KCI and $CaCl_2 into the hot ($90^{\circ}C$) salt solutin (method A), addition of salts mixture of phosphates (method B) and salts mixture of phosphates, nitrite and citrate (method C) into half fermented dongchimi solution (pH 4.5~4.7) prepared by the method A. It was found from results that the method B and C reduced the decreasing rate of pH very significantly by more than 2~2.5 folds, while total a measured higher values for the method B and C. Changes in hardness of dongchimi showed little diffeence to control. The concentration of reducing sugar in the first day dongchimi solution prepared by hot brining method was measured much higher than those of control which was followed by rapid decrease. Organoleptic comparion showed a clear effect of salts mixtures by receiving the significantly higher scores in fresh dongchimi flavor and lower values in yeast moldy and sour flavor for the method B and C when those were compared to control.

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Effects of Drying Method on N-Nitrosamine Formation in Squid during Its Drying (오징어의 건조방법이 N-Nitrosamine의 생성에 미치는 영향)

  • 성낙주;이수정;신정혜;김정균
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.4
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    • pp.614-619
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    • 1997
  • To examine effects of drying methods on the formation of N-nitrosamine(NA) in squid during its drying. Three different types of dried products, which were made by sun, hot-air and traditional drying of squid after removal of intestines, were utilized. NA was analyzed by a gas chromatography-thermal energy analyzer. The contents of nitrate and nitrite nitrogen in dried products were in the range of 0 to 5.2mg/kg and 0 to 2.7mg/kg, respectively. The contents of TMAO and betain nitrogen in squid during its drying decreased, while those of TMA and DMA nitrogen increased. The contents in dried products were 27.8~29.2mg% and 10.4~12.3mg/kg, respectively. N-Nitrosodimethylamine (NDMA) was only detected in squid during its drying, recovery from raw sample and its dried pro- ducts spiked with 10$\mu\textrm{g}$/kg for NDPA was 81.0~ 100.0%. NDMA in raw samples was found to be below 0.05$\mu\textrm{g}$/kg. The levels of NDMA in squid increased remarkably during its drying and those in dried products were ranged from 2.7 to 42.7$\mu\textrm{g}$/kg. The effects of drying methods in squid were found to be quite different. the levels of NDMA in traditionally dried products were 11~16 and 3~4 times higher than those in sun dried and hot-air dried products, respectively It is believed that high levels of NDMA were detected in traditionally dried products because NDMA was formed from reaction between various amines and nitrogen oxide produced by combustion of briquet during drying of squid.

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