• 한국식품저장유통학회지
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• 제18권5호
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• pp.746-754
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• 2011

배합사료를 공급한 양식 넙치와 생사료를 공급한 양식넙치의 핵산 관련 물질 및 유리아미노산 측정을 통한 품질의 차이를 비교하였다. 넙치 등근육의 핵산관련물질은 모든 실험사료구에서 공통적으로 AMP 함량이 가장 높았고 그 다음으로 IMP의 함량이 높았다. 공급한 사료에 따라서 HxR의 성분에는 유의적인 차이(p<0.05)를 보였으나, 핵산 관련물질 조성의 분포양상은 비슷한 경향을 나타내었다. 또한, 넙치 지느러미살의 핵산 관련 물질 조성 중 공급한 사료의 종류에 상관없이 IMP 함량이 공통적으로 가장 높게 나타났으나 함량에는 유의적인 차이를 보이지 않았다. 한편, 어육의 초기 변화 정도를 측정하는 K value는 넙치 등근육에서 MP, CEP 및 FEP의 공급구가 각각 9.63%, 9.83% 및 5.84%를 나타내었고, 넙치 지느러미 살에서는 각각 15.71%, 11.22% 및 17.60%를 나타내었다. 넙치를 사육하는 동안 공급하는 사료의 종류에 따라 등 근육 및 지느러미살의 특정 유리아미노산 함량에는 유의적인 차이가 있으나, 전반전인 유리아미노산의 조성에는 큰 차이가 없었다. 유리아미노산 중에서 taurine 함량이 모든 실험사료구에서 공통적으로 가장 높았고, CEP 및 FEP 공급구는 asparagine과 citrulline의 함량이 MP 공급구보다 높았다. 이처럼, 넙치를 사육하는 동안 공급하는 사료의 종류에 따라 등근육 및 지느러미살의 특정 유리아미노산의 함량에 차이가 나는 것으로 볼 때, 맛과 풍미에 큰 영향을 미치는 유리아미노산 조성의 규명은 기호도를 예측할 수 있는 효과적인 방법이라 생각된다.

• 한국식품영양과학회지
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• 제38권3호
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• pp.280-286
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• 2009

본 연구에서는 참기름, 흑참기름, 들기름 및 올리브유 추출물의 생리활성을 비교, 분석하고자 하였다. 참기름, 흑참 기름, 들기름 및 올리브유 추출수율은 각각 0.94%, 0.70%, 0.48% 및 0.30%로 참기름의 경우, 추출수율이 가장 높았으며, 올리브유의 경우 가장 낮았다. 참기름, 흑참기름, 들기름 및 올리브유 추출물의 총 플라보노이드 함량은 각각 2.7%, 1.9%, 3.0% 및 1.4%이었고, 총 페놀 함량은 각각 6.5%, 4.5%, 4.1% 및 10.1%이었다. DPPH radical 소거능은 참기름> 올리브유> 들기름> 흑참기름 추출물의 순으로, 참기름 추출물이 가장 강한 효과를 보였다. 참기름, 흑참기름, 들기름 및 올리브유의 SOD 유사활성은 1,000 ppm일 때 0.1%, 36.2%, 34.5% 및 31.0%, 5,000 ppm일 때 0.2%, 67.2%, 90.2% 및 46.7%이었다. 아질산염 소거능은 참기름> 흑참기름> 들기름> 올리브유 추출물의 순으로, 참기름 추출물이 가장 강했다. 올리브유 추출물의 경우 B. cereus, M. luteus, E. coli, S. Enteritidis 모두에서 강한 항균효과를 보인 반면, 흑참기름 추출물의 경우는 M. luteus와 E. coli에서만 약한 항균효과를 보였다. 한편 참기름 및 들기름 추출물에서는 항균활성이 나타나지 않았다.

• 한국어병학회지
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• 제35권1호
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• pp.57-63
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• 2022

Vibrio parahaemolyticus와 V. vulnificus 같은 인체 위해성 세균들은 수산물을 통하여 인체에 감염되는 것으로 알려져 있음으로 생선회로 선호도가 높은 넙치에서 이들 세균이 어느 정도 생존 가능한지 알아보고자 하였다. 먼저 온도와 염분 농도가 다른 배지에서 이들 세균의 생장도를 조사하였다. 37℃ 에서 보다 25℃에서 V. parahaemolyticus와 V. vulnificus는 약 50~60% 감소한 생장률을 보였다. 그러나 1%, 2% 및 3% NaCl을 함유한 배지로 25℃에서 배양하였을 때의 생장은 3% NaCl을 함유한 배지에서 V. vulnificus가 증가된 생장을 보인 것을 제외하고 차이는 없었다. V. parahaemolyticus와 V. vulnificus에 대한 넙치의 감수성을 알아보기 위하여 1×10⁶CFU/fish로 복강 주사하여 인위 감염을 하였으나 1주일간 사망 개체는 없었다. V. parahaemolyticus와 V. vulnificus에 대한 넙치의 방어능력을 알아보기 위하여 넙치의 혈청 및 체표 점액에서의 세균 생존력과 신장에서 분리한 macrophage의 식균 활성을 알아보았다. 혈청에서는 3시간 이내에 각각 85%, 99% 이상의 균이 제거되었고 체표 점액에서는 12시간까지 세균 수가 감소하였으며 신장백혈구는 약 70% 이상에서 식균 작용을 나타냈다. 따라서 넙치는 환경 수에 있는 V. parahaemolyticus와 V. vulnificus에 대한 단순 이동매개체로 작용한다 할지라도 발달된 자체 항균력으로 이들 세균의 수를 감소시켜 인체 감염 가능성을 저하하는 효과가 있음을 시사하였다.

• Biomolecules & Therapeutics
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• 제16권3호
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• pp.293-298
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• 2008

Cirsium japonicum water extracts has been used to treat vascular related diseases. We have previously reported that Cirsium japonicum extracts activated estrogen receptors. It is widely known that estrogen increases the high density lipoprotein cholesterol and decrease the low density lipoprotein cholesterol on the lipid profile. But effects of Cirsium japonicum on lipid profile are not reported yet. Therefore, we have studied the effects of Cirsium japonicum on the lipid content in ovariectomized rats. Thirty Sprague-Dawley (SD) rats of $210{\pm}20\;g$ were studied for 10 weeks. The rats were divided into five groups; (I) sham, no ovariectomized rats plus olive oil, (II) ovariectomized rats plus olive oil, (III) ovariectomized rats plus 0.5 mg/kg $17{\beta}$-estradiol (E2) in olive oil, (IV) ovariectomized rats plus 0.5 mg/kg Cirsium japonicum in olive oil, and (V) ovariectomized rats plus 5 mg/kg Cirsium japonicum in olive oil. Treatment with Cirsium japonicum or E2 induced significant reduction in total cholesterol, low density lipoprotein cholesterol/total cholesterol, total cholesterol/high density lipoprotein cholesterol and low density lipoprotein cholesterol/high density lipoprotein cholesterol compared to control group as well as increase in uterine weight. However, changes in triglycerides levels were different. Our results suggest that Cirsium japonicum is functionally similar to E2 in vivo as well as in vitro.

• 한국수산과학회지
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• 제42권3호
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• pp.224-231
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• 2009

Volatile components in Olive Flounder fed diets containing 0, 2,5, 5.0, and 7.5% yuza (Citrus junas Sieb ex Tanaka) for 4 months were investigated. Samples were extracted by solid-phase micro extraction and analyzed by gas chromatography/mass spectrometry. Among 89 compounds detected, 82 were positively identified. Volatile compounds of Olive Flounder fed the unsupplemented diet comprised 12 acids, 10 alcohols, eight aldehydes, five aromatic compounds, nine esters, 12 hydrocarbons, four ketones, two monoterpenes, and one miscellaneous compound. Compounds identified in Olive Flounder fed the yuza-supplemented diets consisted of 10 esters, 11 monoterpenes, 13 sesquiterpenes, and two miscellaneous compounds, with the other compounds being the same as in the control. The most abundant class of compounds in flounders fed the yuza-supplemented diet was the monoterpenes, which included limonene, $\beta$-terpinene, $\beta$-trans-ocimene, and $\alpha$-terpinolene. Of the 13 sesquiterpenes identified in flounder fed the yuza-supplemented diet, bicyclogermacrene was the major volatile compound followed by allo-aromadendrene, trans-caryophyllene, and $\delta$-cadinene. Bicyclogermacrene and germacrene D content increased significantly as the yuza supplementation increased.

• 한국양식학회지
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• 제12권2호
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• pp.91-100
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• 1999

The complete nucleotide sequence of olive flounder (Paralichthys olivaceus) hsp70-related rDNA was determined by RT- and RACE-PCR methods. A full-length of hsp70-related cDNA has an open reading frame of 1.95 kb encoding 650 amino acids with a calculated molecular weight of 71.1 kD. A corresponding hsp70-related protein contains a number of conserved elements including an ATP-binding domain, a nuclear localization signal and the carboxyl terminal motif, EEVD, which may have a role in chaperone function. Comparison of nucleotide and predicted amino acid sequence between olive flounder hsp70-related gene and hsp/hsc70 genes of other species revealed a high similarity with the cognate form of these genes. These results indicated that we recovered likely to be a olive flounder cognate hsc70 gene.

• 한국수산과학회지
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• 제38권4호
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• pp.239-244
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• 2005

The effects of diluents composition on cold storage for olive flounder (Paralichthys olivaceus) sperm were examined in terms of the swimming speed of sperm, the percentage of mobile sperm, and fertilization rates. The following results indicated that cold storage methods with fresh conditions could be employed in olive flounder milt preservation. The preserved sperm of olive flounder that was diluted I: 10 with artificial seminal plasma II (ASP II) and Stein's solution (SS) at $0^{\circ}C$ remained motile for 30 days. The most effective condition for cold storage was ASP II and SS at 0 $0^{\circ}C$ for the sperm, although there is no significant difference statistically. No difference in the fertilization rate was found between fresh sperm and the preserved ones with ASP I, II and SS at 10 days post-storage.

• 한국식품영양학회지
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• 제27권4호
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• pp.706-715
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Alaska Pollack (Theragra chalcogramma) and olive oil in the preparation of sausage. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points including 2 replicates for Alaska Pollack and olive oil. The physical, mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the physical and mechanical properties showed a significant increase or decrease in the following properties: dough sweetness (p<0.05); sausage L (p<0.05), a (p<0.001), and b (p<0.01); hardness (p<0.01), chewiness (p<0.05), and gumminess (p<0.01). Also, the sensory measurements showed a significant improvement in color (p<0.05), flavor (p<0.01), taste (p<0.001), tenderness (p<0.05), chewiness (p<0.01), mositness (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as Alaska Pollack 35.74 g and olive oil 7 g.

• 한국축산식품학회지
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• 제37권3호
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• pp.376-384
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• 2017

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.

• 한국수산과학회지
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• 제37권6호
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• pp.492-497
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• 2004

Waste concentration and waste generation rate in seawater aquaria by common conger (Astrocongey myriaster) and olive flounder (Paralichyhus olivaceus) were investigated. The initial fish density of common conger and olive flounder were $3{\%}\;and \;2.8{\%}$ of total weight of aquarium water, respectively Wastes in the seawater aquaria, such as protein, total suspended solid (TSS), ammonia, turbidity and chemical oxygen demand (COD) increased with days after stocking. Protein generation rate of common conger increased until 1 day after stocking while that of olive flounder increased until 3 days. The average protein generation rates of common conger and olive flounder were $0.28g/kg{\cdot}day\;and\;0.21g/kg{\cdot}day$, respectively. The trends of other waste generation rate were similar to protein generation rate.