소라의 식품학적 특성

송대진,김효선,하진환 제주대학교 산업기술연구소 2000 尖端技術硏究所論文集 Vol.11 No.2

Characteristics of turban shell, Batillus cornutus, as a food component was investigated to establish the data to use more effectively. Proline, glutamic acid, taurine and glycine were abundant in raw turban shell and those were consisted of 55.1% of the total amino acids. IMP and inosine were dominant in raw while those were decreased significantly during canning. Succinic acid, pyroglutamic acid and malic acid were abundant in raw and canned ingredients while the contents were decreased notably during canning. The polyenic acid such as arachidonic acid and EPA were abundant and followed by saturates and monoenes, in that order. Na. Mg. K and Ca were predominant in raw turban shell while those contents were decreased considerably during canning.

褐藻類의 成分組成에 對한 硏究

姜泳周,宋大鎭 제주대학교 1977 논문집 Vol.9 No.-

The chemical compositions of brown algae were determined,and effects of condensed phosphats on the extraction yields of algae were investigated. 1. The quite variation in contents of crude fat and fiber were observed according to space and part of algae. 2. The main components in the Hcl-soluble ash were Na, K, Ca and Mg. Total amounts of these elements reached about 50% of crude ash. 3. Characteristic patterns were showed in the distribution of inorganic elements in Ecklonia cava:the content of Ca were higher in the stripe, but Fe, Al and Mn in the frond. 4. The concentration rates of inorganic elements from sea water were in the following order in Ecklonia cave and Undaria peterseniana: Min>P,Fe>AI>Cu>Ca>Mg. 5. The extraction yields of alginate from seaweeds treated 0.1% scdium polyphosphate solution were showed more effective in the stripe than in the frond. 6. In sundrying procedure, the loss raes of carotenoid in seaweeds were higher than chloro- phyll a.

「개불」의 식품학적 연구 (Ⅱ) : 유리 유기산 및 betaine에 관하여

송대진 제주대학교 1969 논문집 Vol.1 No.-

개불의 유리 betaine 및 유기산의 실험결과를 요약하면, 1) 유리 betaine의 함량은 패류와 거의 비슷하며 총 질소의 10.2%를 차지하였다. 2) 유기산의 검출 결과 lactic, succinic, malonic, citric, fumaric, 등을 검출 하였으며 lactic, succinic acid의 Spot는 현저 하였다. 3) 유리 betaine 및 유기산, 아미노산 등의 병합된 맛이 개불의 독특한 풍미를 이룬다 볼 수 있다. 「Kae-Bul」(urechis unicintus) which is caught in the Southern coastal area of Korea from October through early spring of next year has been highly esteemed for its characteristic taste as one of the tasty food stuffs for raw fish or stew. Free organic acid and betaine were analysed as a component responsible for the taste. As a result, the following were attained. 1. Lactic acid, succinic acid, malonic acid, fumaric acid, citric acid, and two unknown chromatgram were detected by paper partition chromatography and succinic acid, lactic acid were dominant. 2. The amount of betaine was similar to that in shell fish, and it was 10.2% of Extractive Nitrogen. 3. The characteristic taste of Kae Bul can be attributed to the intermixed components such as organic acid, betaine, and Amino Acid.

赤色筋魚類와 白色筋魚類의 組織化學的 硏究 : 1. 凍結筋肉 破碎片의 差異 1. Difference of Homogenated Muscle Fiber by Freezing

宋大鎭 濟州大學 海洋資源硏究所 1981 해양과환경연구소 연구논문집 Vol.5 No.-

赤色筋 魚類로서 방어, 고등어, 전갱이와 白色筋 魚類로서 조기, 갈치, 병어에 대하여 凍結에 의한 변화 調査의 하나로 homogenate의 현미경 실험에서 신선상태에서 魚種에 따른 筋纖維의 외관상 差異는 白色筋魚類는 두터웁고 짧았으며 赤色筋 魚類는 가늘고 긴 편이었다. 신선상태의 筋肉 homogenate에서 조기는 myofibril level로 파쇄되나 실모양으로 엉켜졌으며 고등어는 myofibril level로 파쇄되나 짧게 짤려 졌었다. 1個月 貯藏 後의 筋肉의 homogenate는 응집되거나 彈力性 消失을 볼 수 있었는데 白色筋魚類가 赤色筋 魚類보다 그 현상이 심한 편이었다. As a survey of changes by freezing for red muscle fishes yellow tail(Seriola quinqueadiata), mackerel(Scomber japonicus), horse markerel(Trachurus japonicus)-and white muscle fishes-yellow corvenia(Pseudosciaena manchuria), cutlass fish(Trachurus lepturus), harvest fish(Pampus argenteus), microscopic test for homogenate were carried out. In the difference of microscopic external shape of muscle fiber between these two groups, white muscle fishes were thick and short while red muscle fishes are thin and long. In the fresh muscle homogenate, yellow corvenia was fragmented to myofibril level and intermixed as thread while mackerel was also fragmented to myofibril level, but it was cut into tiny pieces. Muscle homogenate after one month freezing storage showed either cohesion or loss of elasticity. This phenomena were more apparent in white muscle fishes than red muscle fishes.

소라의 식품학적 특성

송대진,김효선,하진환 濟州大學校 産業技術硏究所 2000 산업기술연구소논문집 Vol.11 No.2

Characteristics of turban shell Batillus cornutus. as a food component was investigated to establish the data. to use more effectively. Proline. glutamic acid. taurine and glycine were abundant in raw turban shell and those were consisted of 55.1% of the total amino acids. IMP and inosine were dominant in raw while those were decreased significantly during canning. Succinic acid. pyroglutamic acid and malic acid were abundant in raw and canned ingredients while the contents were decreased notably during canning. The polyenic acid such as arachidonic acid and EPA were abundant and followed by saturates and monoenes. in that order. Na. Mg. K and Ca were predominant in raw turban shell while those contents were decreased considerably during canning.

Environmental tobacco smoke and childhood asthma

송대진 대한소아청소년과학회 2010 Clinical and Experimental Pediatrics (CEP) Vol.53 No.2

In recent years, environmental tobacco smoke (ETS) has become an important worldwide public health issue. Children are particularly vulnerable to ETS because they are still developing. ETS exposure causes a wide range of adverse health effects on childhood asthma. There is convincing evidence that ETS exposure is causally associated with an increased prevalence of asthma, increased severity of asthma and worsening asthma control in children who already have the disease, even though a causal relationship with asthma onset is not yet established for asthma incidence. Mechanisms underlying these adverse effects of ETS are not clearly elucidated but e studies on this issue suggest that genetic susceptibility, impaired lung function, and augmented airway inflammation and remodeling may be involved. Children with asthma are just as likely to be exposed to ETS as children in general and there is no risk-free level of exposure. Therefore, providing a smoke-free environment may be of particular importance to the asthmatic children exposed to ETS who have adverse asthma outcomes, as well as to children with genetic susceptibility who are at increased risk of developing asthma upon exposure to ETS in early childhood.

초임계 이산화탄소에 의한 멸치어유의 추출

임상빈,좌미경,송대진 濟州大學校 工科大學 産業技術硏究所 1998 尖端技術硏究所論文集 Vol.9 No.1

고품질의 고도불포화지방산 제품을 제조할 목적으로, 멸치어유를 초임계 이산화탄소로 추출분획한 후 각 분획들의 추출수율과 지방산 조성을 측정하였다. 멸치어유의 주요 지방산은 palmitic acid. DHA, EPA, palmitoleic acid. myristic acid. oleic acid 였다. 멸치어유의 추출수율은 동일압력에서 추출시간의 증가에 따라 감소하였으며, 40과 50℃에서는 추출온도의 증가에 따라 감소하였으나, 60℃에서는 50℃ 보다 다소 높았다. 동일온도에서 C14와 C16 지방산들은 추출물 분획에 농축되었고, 나머지 지방산들은 추출 잔류물 분획에 농축되었다. EPA는 분획들간에 거의 일정한 경향을 보였으나, DHA는 추출잔류물 분획에 농축되었다. Silver nitrate를 silica gel에 코팅시킨 후 어유와 혼합하여 추출 2시간 동안은 초임계 이산화탄소로만으로 추출하고, 그 후 보조용매로 ethyl acetate를 첨가하여 2시간 동안 추출하였을 때 추출물 분획에서의 저급지방산인 C14:0은 추출잔류물에 비하여 5.0∼6.4배 농축되었고, C16:0은 1.9∼2.0배 농축된 반면, 추출잔류물 분획에서 EPA와 DHA는 23.9와 31.6%로 원료어유의 13.3과 16.2%에 비하여 1.8배와 1.9배 농축되었다. Anchovy oil was extracted by supercritical CO₂, and extraction yield and fatty acid composition were measured in the extract and residual fraction. EPA and DHA were 7.6∼13.3% and 16.2∼18.3% for the original anchovy oil. The extraction yield of anchovy oil increased as the extraction temperature decreased. Essentially no great differences were noticed in the fatty acid composition of the oil extracted under different extraction temperatures. Anchovy oil mixed with silver nitrate-coated silica gel was extracted by only SC-CO₂ for 2 hr and by ethyl acetate-modified SC-CO₂ for 2 hr at 60℃/276 bar. This produced higher extraction yield and higher concentration of EPA and DHA in the residual fraction. Starting with anchovy oil containing 13.3% EPA and 16.2% DHA, the residue fraction containing 23.9% EPA and 31.1% DHA was obtained.

패류의 동결에 관한 연구 : 1. 소라의 동결

송대진,김수현,하진환 제주대학교 해양연구소 1984 해양자원연구소연구보고 Vol.8 No.-

To obtain the basic data for utilizing topshell, the changes of quality as pH, drip, free water content, water holding capacity, texture and color difference in shelled and frozen products during storage was studied. It was noticed that the pH of all frozen products (-10℃ and -35℃) were not changed markedly. Thaw exudate(drip) and free water content were increased as the storing period prolonged. The content of thaw exudate was risen slightly while free water content for all frozen products was increased notably marked 2.5 times in comparison with raw ones after 3 months storage. The water holding capacity for all frozen products were fell down steadily, it showed down 10% level at final stage of storage on the base of raw materials. It was revealed that the hardness and toughness were leveled up until the time of 2 months storage and then decreased moderately. There was not a significant change in elasticities and the degree of cohesiveness droped for all frozen storing periods. The color differences, expressed as L value mere reduced, the values of a and b were not changed markedly while the values of ΔE was increased as the frozen peried was extended.

바다방석고둥의 凍結貯藏中의 品質의 變化

金昌龍,宋大鎭 濟州大學校工科大學附屬産業技術硏究所 1992 尖端技術硏究所論文集 Vol.3 No.-

바다방석고둥(일명 보말)을 冷凍食品化하기 위하여 脫殼, 處理 後 -18˚C, -25˚C, -30˚C로 3개월 동안 凍結 貯藏하면서 品質變化에 대하여 物理, 化學, 組織的인 면에서 實驗한 結果를 要約하면 다음과 같다. 1. 凍結貯藏中에 pH는 漸次 增加하였는데 -30˚C 凍結貯藏은 變化가 가장 적었으며, 遊離 드립量은 凍結貯藏溫度가 높고 貯藏期間이 길어질수록 서서히 增加하였다. 2. 保水性은 生試料의 경우 70%를 나타내었으며 -30˚C 凍結 貯藏은 凍結直後에 비해서 거의 變化가 없었다. 그러나 凍結貯藏 3개월째에 -18˚C에서는 49%, -25˚C에서는 57%로서 貯藏期間이 길어질수록 保水性의 低下가 顯著하였다. 3. 筋肉蛋白質의 溶出性에서 筋形質蛋白質과 基質蛋白質은 凍結溫度와 貯藏期間에 상관없이 비교적 變化가 적었다. 筋原纖維蛋白質의 溶出性은 凍結貯藏溫度가 높고 貯藏期間이 長期化할수록 減少하였다. 4. 筋肉組織構造의 變化로서는 1)生試料의 筋肉組織構造에서 筋纖維는 平滑筋(2-3μ)으로 橫斷面과 縱斷面의 구분이 없이 가느다란 筋纖維가 筋肉組織內에서 緻密하게 分布하였는데, 中間部로 갈수록 약간 굵은 筋纖維가 zig zag로 얼켜져 있는 狀態였다. 2)凍結直後의 筋肉組織은 凍結溫度와는 상관없이 筋細胞外로 작은 氷結晶이 多數 形成되었으며, 解凍後에는 양호한 復元狀態를 보였다. 3)解凍狀態의 組織構造는 凍結貯藏溫度가 높을수록 永結晶의 成長을 볼 수 있었으며, -18˚C에서 3개월 貯藏한 組織에서는 筋細胞의 凝集에 의해 空間 面積이 넓어지는 경향이었다. 4)解凍後의 筋肉組織構造는 1개월 貯藏까지는 貯藏溫度에 관계없이 잘 復元되었으며, 3개월 貯藏에서 -30˚C 貯藏의 경우는 잘 復元되었으나 -18˚C에서는 復元不充分에 의한 空間 面積이 많이 남아 있었다. To investigate the physical, chemical, and histological quality changes during frozen storage, top shell, Omphalius pfeifferi capenteri, was stored under the temperatures of -18˚C, -25˚C, and -30˚C immediately after shelling. The results are as follows : 1. Generally, pH was increased but a little change was observed at -30˚C. Amount of free drip was increased with higher frozen temperaure and longer frozen storage period. 2. Water holding capacity was almost as constant at -30˚C as immediately after frozen, but the longer storage period goes the lower water holding capacity was observed. 3. The extractibility and composition of muscle protein, sarcoplasmic protein and stroma protein were rather stable regardless of frozen temperature and frozen storage period however, extractibility of myofibrillar protein was decreased with higher frozen temperature and longer frozen storage period. 4. On the changes of muscle tissue structure, following points were observed. 1) In the muscle tissue structure of fresh sample, fine muscle fiber was closely distributed all over the tissue regardless of cross and longitudinal section. 2) Immediately after freezing, tiny ice crystals were in extracellular part regardless of different frozen temperature, these were restored satisfactorily into the muscle tissue after thawed. 3) In tissue structure under frozen state, it was observed that ice crystals apparently grew with the higher storage temperature. Empty spaces between muscle bundles which were formed by aggregation of muscle fiber were observed after 3 months storage at -18˚C. 4) Tissue structure in thawed state was restored satisfactorily after 1 month storage regardless of storage temperature. After 3 months storage at -30˚C, muscle tissue was well restored, but at -18˚C, empty spaces were appeared due to imperfected restoration.

패류의 영동에 관한 연구 : 4. 오분자기의 동결저장온도에 따른 품질의 변화

송대진,하진환,김수현 제주대학교 해양연구소 1985 해양자원연구소연구보고 Vol.9 No.-