• 한국수산과학회지
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• 제48권5호
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• pp.644-654
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• 2015

This study investigated changes in the quality of fermented red snow crab Chionoecetes japonicus sauce with or without Aspergillus kawachii koji and added salt. Samples were divided into four groups depending on whether koji was added and the amount of salt: RC15, 15% added salt, no koji; RC20, 20% added salt, no koji; RK15, 15% salt plus 10% koji; and RK20, 20% salt plus 10% koji. The samples were fermented at 20±2℃ for 4 months. During the fermentation period, the moisture contents of the four types of sauce decreased while the crude ash and protein contents increased. The pH of the RK groups decreased and was lower than in the RC groups. The acidity of the RK groups increased and was higher than in the RC groups. Both the total nitrogen (TN) and amino nitrogen (AN) levels increased continuously and were higher in the RK groups than in the RC groups. The volatile basic nitrogen (VBN) content increased rapidly and was higher in the RC groups than in the RK groups. The color did not differ significantly among the four groups. The viable cell counts in the four groups increased and no coliforms were detected. The total free amino acid and glutamic acid contents were highest in the RK15 group and the main amino acids in RK15 were aspartic acid, glutamic acid, alanine, leucine, phenylalanine, and lysine. Overall acceptance was significantly higher for the RK groups than the RC groups and RK15 ranked highest among the four sauces. These results suggest that Aspergillus kawachii koji is beneficial for processing fish sauce made using red snow crab.

• 한국수산과학회지
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• 제36권2호
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• pp.88-93
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• 2003

NIR spectroscopic analysis was used for the measurement of deproteinization and deacetylation to apply the merits of NIR spectroscopic analysis to the quality management in the process of chitin and chitosan production. In measuring squid pen and red snow crab shell, which are raw materials of chitin and chitosan by NIR there were typical peaks in 1200 nm, 1510 nm, 2050 nm and 2180 nm. Squid pen had somewhat higher peak than red snow crab shell. In producing chitin, amount of protein was decreased. Measuring it by NIR, reduction of protein caused by deproteinization was identified in producing chitin. Chitosan is a derivative material made from chitin by processing the deacetylation. During this processing, acetyl groups were removed and amide bends were appeared. From NIR spectra, peaks at 1530 nm and 2030 nm indicated amide II peak of chitosan, and these peaks were used for identifying the differences of structure between chitin and chitosan. The error in measurement of nonidentified sample was below $1\%$ and the error in the standard curve was below 0.006. These errors were very low and the accuracy of NIR was considered to be superior to the existing methods.

• 한국조리학회지
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• 제20권2호
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• pp.246-259
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• 2014

본 연구는 김치의 염도를 낮추고 영양과 기능성을 높이고자 꽃게를 첨가하여 제조한 김치의 이화학적 특성 및 관능평가를 실시하여 최적의 꽃게첨가김치제조 표준레시피를 확정하고자 실시하였다. 꽃게살을 10g, 30g, 50g, 70g, 90g으로 첨가량을 달리하여 김치를 제조하였고, $5^{\circ}C$에서 1일, 15일, 30일 동안 숙성시키면서 일반성분 및 유리아미노산 함량 및 숙성기간에 따른 품질특성을 비교 분석하였다. pH는 꽃게살 90g을 첨가한 경우 15일, 30일 경과 후 4.10, 4.25로 가장 높게 나타났으며 대조군 4.02, 4.13으로 나타나 꽃게 첨가량이 많음에 따라 숙성과정 중 pH변화가 적었다. 산도는 0일째에 대조군 0.5%, 꽃게첨가군 모두 0.7%였으며, 꽃게살 70g 첨가 15일 숙성김치 0.87%, 30일 숙성김치 1.00%로 가장 높게 나타났다. 염도는 대조군 1.26%, 꽃게살 70g 첨가시 1.00%, 90g첨가시 0.93%로 젓갈을 줄이고 꽃게살을 증가시킴으로써 염도는 감소하였다. 유산균수는 꽃게살을 50g 첨가한 김치가 숙성되는 동안 급격히 증가하였다. 김치숙성 중 맛에 영향을 미치는 유리아미노산함량은 대조군 372.6mg%, 꽃게를 첨가한 김치 537.5mg%로 꽃게를 첨가한 경우 높게 나타났으며, 특히 taurine, threonine, glutamic acid, glycine, alanine, phenylalanine 성분이 높게 나타났다. 관능평가 결과 꽃게육수와 꽃게살을 50g첨가하고 $5^{\circ}C$에서 15일간 보관한 김치의 색, 향, 전체적인 기호도가 높게 나타나, 결과적으로 젓갈을 줄이고 꽃게를 첨가하여 제조한 김치는 숙성되어감에 따라 감칠맛, 숙성된 맛의 기호도가 증가하고 염도는 감소하며 산도가 낮음을 알 수 있었다.

• 한국식품영양과학회지
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• 제34권7호
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• pp.1103-1108
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• 2005

붉은 대게는 소비자의 기호도가 높으나 생산량이 적고, 감소 추세에 있으며 수율이 낮아 이의 완전 이용이 절실하다 이러한 일면에서 붉은 대게를 보다 효율적으로 이용하고자 붉은 대게 페이스트(paste)를 이용한 천연 게살 함유 게 연제품의 제조를 시도하였다. 게 페이스트 첨가비율에 따른 연제품의 일반성분, 색조(명도 및 적색도), 조직감 및 관능검사의 결과로 미루어 보아 붉은 대게 페이스트를 이용한 연제품의 제조시 게 페이스트의 최적 첨가비율은 $10\%$정도로 판단되었다. 붉은 대게 페이스트를 $10\%$ 첨가하여 제조한 게 연제품은 무첨가 연제품에 비하여 구성아미노산의 경우 총 함량 및 주요 아미노산의 종류는 차이가 없었으나, 함황 아미노산의 함량은 높아 게 특유의 향을 인지할 수 있으리라 판단되었다. 또한 붉은 대게 첨가 연제품은 무첨가 연제품에 비하여 무기질의 경우 칼슘이 훨씬 강화됨과 동시에 인과의 비율이 개선되었다. 이상의 결과로 미루어 보아 붉은 대게 페이스트로 연제품을 제조하는 경우 기존의 인공향 및 색소첨가 게맛살과는 판이하게 다르면서 칼슘 강화 건강 기능성 천연 게 가공품을 제조할 수 있으리라 판단되었다.

• 한국식생활문화학회지
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• 제12권3호
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• pp.289-299
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• 1997

This study was performed with survay in the field and literature. The result were; 1. In Vietnam, They took their meal in three times a day. They have taken Nuoc nam (fish sauce) with sliced red pepper, half a lime, etc... in every day every night. Fish Sauce was prepared with small fish (generally fresh- water fish), the same amount of salt, and stored in 8 months, and made filltered fluid. It's Nuoc mam. They have gained protein sauce from it. 2. Their basic menu were composed with rice, soup, food with marine products and meat (generally pork), various vegetables, tropical fruit. 3. Food of cereals were Com Trang (white rice), Pho (rice noodle), Chao (rice gruel), Banh Trang (rice paper), Banh mi (bread) etc... Food of meat were Ho sua, Banh bao chien (barbecued little pork), Suon Nuon (grilled pork), Cha Lua (sausage of pork) etc..., Thit be nhung (grilled beef, Dog meat, Chicken, Duck, Frog. Food of fish were generally fresh-water fish, Ca Chien (grilled fish), Canh chua (soup with sour taste), Ca chem chung (steamed fish with fragrant vegetable), Lobster, Crab, Oyster, Cuttlefish, Shellfish, etc... Food of vegetables were Doa Hanh (Kimchi with a welsh onion), Rau xao hon hop (roasted vegetables), Goi Tom (salad), Canh he dau hu (soup) etc..., and They took much food of trophical fruit, Tra (Tea), Coffee, Lua Moi (distilled liquor). 4. For example, Their Daily meal were composed of Sup Bong Ca (Soup), Heo Sua, Banh Bao Chien (barbecued little Pork), Top Hap (steamed shrimp), Cua (steamed Crab), Luon Um (bioled a fresh-water eel), Lau Thap Cam, Hai Sam Sac Nam Dong Co, Trai Cay.

• 한국어병학회지
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• 제26권2호
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• pp.99-110
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• 2013

수산종묘는 인류에게 중요한 동물성 단백질을 제공할 뿐만 아니라, 방류를 통한 수산자원 관리의 측면에서도 매우 중요하다. 수산자원의 증강을 목적으로 2009년에는 33품종, 2010년에는 44품종, 2011년에는 43품종, 2012년에는 46품종에 대해 수산생물전염병에 대한 감염 여부를 조사하였다. 검사품종 중에서 해면품종으로는 전복이 가장 많았으며, 그 다음 해삼, 넙치, 조피볼락, 꽃게 순으로 나타났다. 내수면품종 중에서는 붕어가 가장 많았으며, 그 다음으로 쏘가리, 대농갱이, 다슬기, 참게의 순으로 나타났다. 감성돔, 돌돔, 붉은쏨뱅이, 뱀장어는 4년 동안 지속적으로 검사 횟수가 감소하였다. 숭어에 대해서는 2009년에만 전염병 검사가 수행되었다. 8개의 검사 항목에 대해 총 8,476건의 검사가 실시되었으며, 56건 (0.67%)에서 koi herpesvirus, white spot syndrome virus, red sea bream iridovirus 또는 viral haemorrhagic septicemia virus와 같은 병원체가 검출되어 불합격 처리되었다.

• 한국양식학회지
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• 제19권4호
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• pp.275-280
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• 2006

카제인과 덱스트린 및 대두유와 어유의 혼합유를 주요 단백질과 탄수화물 및 지질원으로 구성한 전복용 배합사료에 다양한 microalgae (Haeatococccus, Isochrysis galbana, Shizochytrium)와 갑각류성 기원의 첨가제(krill meal, shrimp head meal, red crab meal) 및 녹차부산물을 각각 2% 첨가한 실험사료를 준비하여 16주간 전복에게 공급하여 주었다. 그리고 다시마를 공급한 실험구를 대조구로 두었다. 실험 종료시 전복의 생존율은 유의적인 차이가 없었으나, 사료 첨가제를 첨가한 모든 실험사료에서 전복의 체중증가량은 다시마를 공급한 실험구에 비하여 유의적으로 우수하였다. 전복의 체중 증가량은 Spirulina, Shizochytrium 및 Isochrysis의 순으로 우수하였다. 전복의 체장 및 체중에 대한 가식부의 중량 비는 유의적인 차이가 없었다. 그러나 체폭은 다시마를 공급한 실험구에 비하여 첨가제를 첨가한 모든 실험구에서 유의적으로 우수한 것으로 나타났다. 전복 패각의 색채 개선효과는 Spirulina 첨가구에서 가장 뚜렷하였다. 실험사료내 다양한 microalge와 갑각류성 기원의 사료첨가제는 전복의 성장을 효율적으로 개선시켰으며, 사료내 Spirulina의 첨가는 전복 패각 색채 개선에 가장 효과적이었다.

• 대한가정학회지
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• 제5권1호
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• pp.733-739
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• 1966

A 371 agricultural households from 26 different communities in South Korea was subjected on a study of food taboos in January of 1966. To the pregnant women, those to whom a high protein diet is particurally important, as many as 14 different kinds of foods, mostly portein rich foods, were avoided to eat. It is believed that if duck is eaten while pregnant her baby may walk like a duck in later life. Some mother have a strong aversion to the rabbit meat that her unborn baby must be a harelip. It is feared to eat chicken, shark or carp by the pregnant mother for her baby may get a gooseflesh appearance, or fish scale-like skin in later life. It is thought that if mother eats soup made of meat borns, especially chicken bones, a disfigured baby may be born. Some area informed that if mother eats crab meat her future baby will always bubble. To the child-bearing mothers 13 different kinds of foods were avoided to eat. Some believe that if raddish kimchi, soybean curd, squash are eaten while dilivery that mother may get dental decay or to lose all her teeth. Other think that highly spiced raddish kimchi cause delivery difficult. To the lactating mothers 7 different items of foods were not recommended to eat. It is a common belief that eating green vegetables, especially fresh lettuce, are restricted that her baby may stool greenish. It is said that eating ginsen-chicken soup, or ginsen tea during lactating reduces breast milk secretion. To the weaning babies 7 different kinds of foods were prohibited to fee. Eggs are not eaten because mothers think her babies will start to talk very late. Eight different items of foods in cases of gastro-intestinal diseases, 5 items for liver disease, 7 items for high blood pressure as well as for paralysis were respectively restricted. It is said that meats including pork, beef, and chicken are neither desirable for the patients of high blood pressure nor those of paralysis. To the measles children 10 varieties of foods were restricted. Especially soybean products and meats were not encouraged to use for avoiding asecond attack of measles. For the common cold 8 different kinds of foods were aversed and men think that eating of soup of undria delays a recovery. For the tuberculosis 4 kinds of foods were prohibited to eat. It is said that wine, red pepper and ginsen will stimulate lung bleeding. Many mothers had a strong aversion to fermented shrimp and fish in case of style. and 5 different items of foods were restricted. In case of menstration not so many foods were restricted as other cases, but meat soup is not eaten in this condition in some areas. Majority of food taboos in Korean villages are neither based on tribal nor religious factors. But no one knows how, since what ages, from where, these food taboos have been transmitted and spread over the country. This survey found a great variety of food taboos, aversions, traditional beliefs and prohibitions latent unknown reseasons, or non-scientific conceptions, or completely different ideas from the modern medical aspect, or somewhat fallacious and superstitious beliefs. For the vascular disease contrasting approach were found between modern the oritical therapy and popular remedy among the rural populations who largely depend on the eastern medication. Further scientific study on either side should be done to lead the patient proper way. Many restricted foods such as rabbit, duck, chicken and fish are best resources of protein rich foods which are available in the village. Emphasis should be laid upon breaking down fallacious and supersititious food taboos through the extended nutrition education activities in order to improve food habit and good eating pattern for healthier and stronger generations of Korea.