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RISS 인기검색어
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- 저자 : 강동수 외 (검색결과 5 건)
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강동수 외 전남대학교 수산과학연구소 2000 수산과학연구소논문집 Vol.9 No.-
This study was performed to define the effects of various levels(O -15%) of dietary yellow loess on growth in Korean rockfish(Sebastes schlegeb). Mter seven weeks of feeding trial, weight gain, feed efficiency and chemical constituents of muscle were investigated. Chemical composition of yellow loess were composed of Si02 49.80%, Ah03 27.50%, Fe03 8.33%, CaO 0.09%, MgO 0.64%, K20 1.62%, Na20 0.12%, P20S 0.20% and MnO 0.03%. Weight gain and feed efficiency in the 7. 5‘’ o and 10% yellow loess group were much higher than those in the other group. Moisture contents of muscle showed higher values the yellow loess addition groups than the control group. Crude protein contents of muscle were not affected by the dietary yellow loess. Crude lipid contents were decreased with dietary yellow loess level. While crude ash contents of muscle were increased with dietary yellow loess level.
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강동수 외 전남대학교 수산과학연구소 2012 수산과학연구소논문집 Vol.20 No.-
In order to choose the manufacturing method for extracting sulfated polysaccharide from sporophylls of sea mustard (Undaria pinnatifida) were investigated by extraction method with hot water, acid and enzyme hydrolysis. The extract yields of hot water, acid and enzyme hydrolysis method were 15.83, 25.84 and 85.23%, respectively. The highest contents of uronic acid (21.30%) and sulfate (67.56%) from the hydrolysate were obtained by enzyme hydrolysis method. The monosaccharides of hydrolysate from sporophylls of sea mustard were mainly composed fucose (36.18%), mannose (28.40) and galactose (27.26%), and then proportion of xylose, glucose and ribose were composed of very small amount. The mineral of hydrolysate were mainly composed sodium (8,050mg/100g), potassium (529mg/100g), magnesium (418.95 mg/100g) and calcium (49.58mg/100g). For the molecular wight and viscosity of enzyme hydrolysate for 5hr were 183KDa and 15cP, and showed the lower than that of different hydrolysates. Activity of platelet-clotting inhibition in purified sulfated polysaccharide were the highest in USP-3 fraction.
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강동수 외 전남대학교 수산과학연구소 2012 수산과학연구소논문집 Vol.20 No.-
Effective extraction and physicochemical characteristic of crude fucoidan from sea tangle were investigated by extraction method with hot water, addition of acid and polysaccharide hydrolyzing enzymes. The extract yields of hot water, acid and enzyme hydrolysis method were 4.70, 16.80 and 60.20%, respectively. The molecular wight and viscosity of enzyme hydrolysate for 5hr were 155KDa and 28cP, and showed the lower than that of different hydrolysates. The content of uronic acid was higher in hot water hydrolysate, and content of sulfate was higher in enzyme hydrolysate, respectively. The monosaccharides of hot water and acid hydrolysates from sea tangle were mainly composed of manitol, whereas enzyme hydrolysate was mannitol and fucose.
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양어사료의 어분대체원으로서 수산가공부산물의 이용 : 1. 고등어 가공부산물의 효소척 가수분해물의 성장효과
강동수 외 전남대학교 수산과학연구소 1999 수산과학연구소논문집 Vol.8 No.-
The effects of different dietary enzymatic hydrolysates using mackerel by-product on growth and chemical composi단ons of korean rockfish were studied. Fishes were fed four experimental diets containing 60% white fish meal, 45% white fish meal and 15% mackerel hydrolysate whole, 45% white fish meal and 15% mackerel hydrolysate 500(molecular weight cutoff), and 45% white fish meal and 15% mackerel hydrolysate 5,OOO(molecular wei방lt cutoff), respectively. In korean rockfish, effects on the wei방lt gain and feed efficiency in enzymatic hydrolysates using mackerel by-products addition group were very effective. Weight gain ratios of enzymatic hydrolysates addition group were increased at 419.6-446.7%, compared with 385.2% at control group after eight weeks growth trial. Crude protein and crude lipid contents in the dorsal musc1e of fishes fed diets supplemented with enzymatic hydrolysates were hi방ler than fishes fed diet without enzymatic hydrolysates, while the moisture and crude ash contents in the dorsal musc1e did not show any remarkable differences among diet groups with enzymatic hydrolysates or without. In korean rockfish, total amino acids of enzymatic hydrolysates addition group were 3,507.6-3,571.01멜%, compared with 3,379.7뼈% at control group after eight weeks growth trial. Fatty acid composi히ons of dorsal musc1e were not affected by the different dietary i high levels of 14:0 from saturated, 14:1 from monoenoic, 18:2n-6 and 20:2n-6 from polyenoic.
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가다랑어 빙장 중 발생하는 보통육과 혈합육의 지질산화 및 육색의 변화
강동수 외 전남대학교 수산과학연구소 2007 수산과학연구소논문집 Vol.16 No.-
The present study investigated the effects of lipid oxidation on quality deterioration in the ordinary and dark muscles of skipjack (Katuwonus pelamis) in the early stage of ice storage. The lipid hydroperoxide content of the dark muscle was significantly higher (P<0.01) than that of the ordinary muscle during ice storage. However, the lipid hydroperoxide content in ordinary muscle tended to increase throughout the ice storage period. To distinguish the changes in color of the ordinary muscles, metmyoglobin formation was carried out. The metmyoglobin content of the ordinary muscle increased gradually accompanied by darkening of fish muscle color during ice storage. On the other hand, addition of ascorbic acid or 6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid (Trolox?) to the ordinary muscle of skipjack significantly delayed the accumulation of lipid hydroperoxide and metmyoglobin formation. Thus, decrease of α-tocopherol contents in the ordinary muscles added with antioxidants was not observed during ice storage period. In conclusion, the rate of lipid oxidation of the skipjack ordinary muscle was closely related to accumulation of metmyoglobin formation, and addition of antioxidants into fish flesh is effective to delay lipid oxidation as well as myoglobin oxidation in post-mortem muscle.
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