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메기(Parasilurus asotus)의 部位別 脂肪質成分의 分布
최진호(Jin-Ho Choi),박시향(Si-Hyang Park),노재일(Jae-Il Ro),변재형(Jae-Hyeung Pyeun),최선남(Sun-Nam Choe) 군산대학교 수산과학연구소 1994 군산대학교 수산과학연구소 연구논문집 Vol.1 No.-
This study was designed to elucidate the lipid and its fatty acid composition in various tissues of cat fish. Parasilurus asotus. The free lipid contents in meat, skin and viscera were 5.62%, 26.34% and 19.27%, Whereas the bound lipid contents in those tissues were 2.34%, 2.30% and 19.27%, respectively. The neutral lipid contents in free lipid were 5 times higher than those in bound lipid. while the phospholipid contents in bound lipid were 4 times higher than in free lipid. The neutral lipid was mainly composed of triglyceride (79.84%-99.86%) in free lipid, and esterified sterol & hydrocarbon(55.12-64.33%) in bound lipid. The phospholipid was mainly composed at phosphatidyl choline(52.38-69.98%) and phosphatidyl ethanolamine (24.09-40.48%) in free lipid, and phosphatidyl choline (53.03-58.54%) and phosphatidyl ethamolamine(13.80-19.23%) in bound lipid. The major fatty acids of polar lipid in tree and bound lipids were CI6:0(28.37%, 21.99%). CI8:1(12.01%, 11.52%). C18:2 (17.93%, 14.12%) and C22:6 (17.22%, 20.63%), and those of nonpolar lipid in free and bound lipids were C16:0(14.81%, 18.94%). C18:1(25.93%, 10.89%) and C22:6 (9.95%, 23.44%), respectively. The total essential fatty acid(TEFA) content in skin was slightly higher than that in meat. In both polar and nonpolar lipids in meat w3-HUFA contents of polar lipid were 1.5-2.0 times higher than nonpolar lipid and also w3-HUFA content of bound lipid was slightly higher than that of free lipid. There were significant differences in the lipid classification and its fatty acid composition between free and bound lipids and/or in various tissues.
人蔘製品의 品質安定性에 관한 硏究 - 2. 人蔘精粉과 市販茶類製品의 品質安定性 比較 -
최진호(Jin-Ho Choi),변대석(Dae-Seok Byun),노재일(Jae-Il Ro),박길동(Kil-Dong Park),성현순(Hyun-Soon Sung) 한국식품영양과학회 1984 한국식품영양과학회지 Vol.13 No.2
流通過程중의 品質安定性 維持가 항상 문제시되고 있는 紅蔘精粉(凍結 및 噴霧)의 安定性을 市販茶類 精品과 比較하기 위하여 이들 製品의 吸濕特性을 比較하였고 또 初期水分含量, 粗脂肪含量 및 密度와의 關係를 調査하여 紅蔘精粉의 安定性에 미치는 影響을 比較하였다.<br/> (1) 紅蔘精粉 및 市販茶類製品의 粒度는 100 mesh이하였으며 凍結乾燥製品이 噴霧乾燥製品보다 粒度가 컸다.<br/> (2) 紅蔘精粉(凍結 및 噴霧)이 3.85% 및 4.56%로 初期水分含量이 높은데 비해 커피(凍結 및 噴霧)가 2.17% 및 3.52%로 낮았으며 紅蔘精粉이 커피보다 1.3~1.8 배의 높은 初期水分含量을 나타냈다.<br/> (3) 탱이나 쌍화차가 吸濕率이 가장 낮아 높은 安定性을 나타냈는데 이는 탱과 쌍화차의 脂肪含量(4.12% 및 0.62%)이 높을 뿐만 아니라 密度(0.89 g/㎖ 및 0.59 g/㎖)도 다른 製品에 비해 훨씬 높기 때문으로 판단된다.<br/> (4) 커피의 吸濕率이 紅蔘精粉보다 컸으나 커피의 安定性이 紅蔘精粉보다 더 높은 것은 커피의 初期水分含量 (2.17~3.52%)이 紅蔘精粉 (3.85~4.56%) 보다 낮을 뿐만 아니라 커피의 脂肪含量(0.31~0.38%)도 紅蔘精粉(0.12~0.16%) 보다 훨씬 높기 때문으로 판단된다.<br/> (5) 따라서 紅蔘精粉의 安定性을 높이기 위해서는 현행 물抽出方法을 溶媒抽出로의 轉換이나 脂肪皮膜 處理에 의한 吸濕物性을 改善함이 바람직할 것으로 판단된다. To compare the keeping quality of freeze and spray dried red ginseng extract powders(RGEPs) and commercial dehydrated tea products. particle sizes and initial moisture contents of these products were measured, and the relationships between crude fat contents and moisture contents and/or densities were studied.<br/> Particle sizes of RGEPs and commercial dehydrated tea products were below 100 mesh. and particle sizes of freeze dried products were higher than those of spray dried products. Initial moisture contents of freeze and spray dried RGEPs were 3.58% and 4.56%. and those of freeze and spray dried coffees were 2.17% and 3.52%. respectively. Crude fat contents of tang and ssanghwa tea were 4.12% and 0.62%. and densities of tang and ssanghwa tea were 0.89 g/ml and 0.59 g/ml, respectively. Absorption rates of tang and ssanghwa tea were the lowest among these products, it was considered because of crude fat contents of tang and ssanghwa tea were higher than these of the other products, and densities of tang and ssanghwa tea were higher than these of the other products. Notwithstanding absorption rates of RGEPs were lower than those of coffees. to maintain lower keeping quality of RGEPs than that of coffees, it was considered that RGEPs are not only lower to coffees in crude fat contents but also in densities. A sinificant relationships were found between keeping quality and crude fat content and/or density.
김경애(Kyung-Ae Kim),이병옥(Byeng Ok Lee),김오목(Ou Mok Kim),허명제(Myung Je Hur),김경태(Kyung Tae Kim),노재일(Jae Il Ro),최춘석(Choon Suck Choe),고종명(Jong Myoung Go),김용희(Yong Hee Kim) 대한환경위생공학회 2007 대한환경위생공학회지 Vol.22 No.3
In order to investigate water pollution of spring, we carried out the experiments on mineral water, rainwater and surrounding soil of several springs collected in Incheon area from February to August in 2007. The results were as follows. 1. Soil : This study investigated the pH and organic matter contents in the soil which effect on microorganisms, The pH value was from 4.5 to 5.3 on average and organic matter contents ranged from 1,09 % to 5,6% and E. coli, K. pneumoniae, S.faecalis and other microorganisms were isolated. 2. Natural mineral water : As the rainfall increased, the concentration of No?-N, consumption of KMnO₄ and the number of microorganisms was increased while the other physicochemical items were not affected. The microorganism isolated in the natural mineral water were as follows: E. coli. K. oxytoca S. faecalis, S. facium, and so on from evacuation; E. agglomerans, E. amnigenus, E. cloacae, E. sakazakii and so on from the environments and evacuation. Detection of these microorganisms shows that the environment around the spring had been exposed to excrements of the warm blood animal. 3. Rain : The coliforms in the rain were the identical one detected from the mineral water and the soil. In conclusion the quality of natural mineral water is influenced by rain, resident bacteria of soil and surrounding environment. This study will be the basic data of characteristics of spring in Incheon area and also this result will give useful aids for the efficient control of spring.