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조영제(Young-Je CHO),손명진(Myoung-Jin SON),김승미(Seung-Mi KIM),박현규(Hyun-Kyu PARK),여해경(Hae-Kyung YEO),심길보(Kil-Bo SHIM) 한국수산해양교육학회 2008 水産海洋敎育硏究 Vol.20 No.1
The purpose of this study was to determine content of biogenic amines (Histamine, Cadaverine, Putrescine) in the salted mackerel, canned mackerel, mackerel pike, and freeze dried mackerel pike (Guamegi) collectively, all were purchased in the market. Salted mackerel was purchased at five markets (A, B, C, D, and F market) and stored for 10 days at 4 ℃. At the time of purchase, salted mackerel purchased at markets A, B and C was tested for biogenic amine, yet nothing was detected. However, salt mackerel purchased at market D was tested and the histamine concentration was 0.5 ㎎/100g. Mackerel from market F, exhibited content levels of 0.5 ㎎/100g histamine and 1.6 ㎎/100g cadaverine. Those make certain safety during self-life but that purchased F market gradually increased biogenic amine during storage. Prepared salted mackerel of varying levels of freshness and processing methods were analyzed for biogenic amines. Salting process was performed using functional brine salt. VBN (volatile basic nitrogen) was used to establish freshness levels of salted mackerel. Analyses of mackerel muscle determined the values of freshness to be 9.2 ㎎/100g (good freshness), 18.2 ㎎/100g (bad freshness), respectively. After 40 days of storage, the content of histamine, cadaverine, putrescine in the freshness of salted mackerel was 2.0 ㎎/㎏, 2.4 ㎎/㎏ and 0 ㎎/kg, respectively. The content of histamine, cadaverine, putrescine in salted mackerel of poor freshness was 71.3 ㎎/㎏, 22.9 ㎎/㎏ and 17.8 ㎎/㎏, respectively. It was concluded the presence of biogenic amines during the salting process of salted mackerel significantly effected freshness of materials. The presence of biogenic amines were detected in mackerel that underwent the salting process after 1 month of storage at 4 ℃. The levels of biogenic amines in the brine salted mackerel were higher than those found in dry, salted mackerel; however, the freshness of fish had an insignificant effect on biogenic amines. The presence of histamine was detected in small quantities in canned mackerel and mackerel pike from three companies. Alternatively, cadaverine and putrescine were not detected. Guamegi, vacuumed packed or sealed with a rope was purchased from three markets (A, B, C seafood company). Guamegi was stored and observed for 180 days at -20 ℃. Histamine was detected in small quantities in all products stored at -20 ℃. Levels of histamine was dependent on the types of packaging, rope packaging yielded the highest level. However, other amines were not detected.
적색어류의 biogenic amine 생성에 따른 저장온도의 영향
조영제(Young-Je CHO),손명진(Myoung-Jin SON),김승미(Seung-Mi KIM),박현규(Hyun-Kyu PARK),여해경(Hae-Kyung YEO),심길보(Kil-Bo SHIM) 한국수산해양교육학회 2008 水産海洋敎育硏究 Vol.20 No.1
Biogenic amines are naturally occurring anti-nutrition factors. They are causative agents in food poising episodes and act as catalysts to allergic reactions. The most commonly occurring biogenic amines in foods are: Histamine, tyramine, putrescine, cadaverine, tryptamine, β-phenylethylamine, spermine, spermidine and agmatine. The objective of this study was to identify changes and content levels of specific biogenic amines at selected storage temperatures 20℃, 4 ℃, and -25℃, respectively. This study will focus on histamine, cadaverine, and putrescine concentrations in the following dark-fleshed fishes: Mackerel (Scomber japonicus), Horse Mackerel (Trachurus japonicus), Mackerel Pike (Cololabis saira), and Spanish Mackerel (Scomberomorus niphonius). Biogenic amines were determined using a method based on an extraction procedure described in the derivatisation and HPLC(High Performance Liquid Chromatography). The the recovery rate of individual amines was higher than those found in ion exchange chromatography. The results from the dark fleshed fish stability trial showed that high content of histamine (cadaverine and putrescine) were produced within a short period of time at 20℃. Fish stored at lower temperatures 4℃, showed lower content of biogenic amines. At -2 5℃ the production of histamine, cadaverine and putrescine did not initiate until after day 100. All fish recorded the content of histamine below 1 mg/kg with the exception of the Horse Mackerel.
이광호 ( Kwang-ho Lee ),손명진 ( Myoung-jin Son ),강민섭 ( Min-sup Kang ) 한국정보처리학회 2006 한국정보처리학회 학술대회논문집 Vol.13 No.1
본 논문에서는 RFID Tag을 위한 개선된 인증 프로토콜의 설계 및 검증에 관하여 기술한다. 제안한 프로토콜은 ISO/IEC 18000 standard를 기본으로하고 있으며, 강인한 인증을 위해 표준 프로토콜 frame format 을 수정한다. 상호 인증을 위해 three-way challenge response 프로토콜을 사용하며, 인증 알고리듬은 SHA-1이 추가되었다. 제안한 프로토콜의 검증을 위해 Xilinx ISE 6.2i 툴을 사용하여 RFID Tag의 디지털 part를 설계하였고, Virtex Xcv4000 FPGA를 타겟으로 합성을 수행하였다. RFID Tag의 디지털 part는 Mentor‘s Modelsim을 이용하여 시뮬레이션을 수행하였고, 동작속도는 약 75MHz를 가지며, 1290개의 슬라이스가 사용되었다.
조영제(Young-Je CHO),정호진(Ho-Jin JUNG),김윤철(Yun-Chul KIM),오상민(Sang-Min OH),손명진(Myoung-Jin SON),김승미(Seung-Mi KIM),심길보(Kil-Bo SHIM) 한국수산해양교육학회 2006 水産海洋敎育硏究 Vol.18 No.3
Eel is Anguilla japonica and Anguillidae family as a freshwater fish, and Japanese name is Unagi. The content of vitamin A of eel muscle are about 4,000IU/100g and they have many effective components, so it is known as healthy food. Therefore, many people have eel that cooked roast and hot-water extract in Korea. WHO encouraged that daily edible content of vitamin A is 2,000IU. Now, Japan government proposes the weight of roasted eel in lunch basket as 50g. But, Korea government does not proposes in every related aspects. Therefore, we researched content of vitamin A in hot-water extract from eel and optimal processing condition of hot-water extract from eel, in order to determine a proper edible volume. The content of vitamin A in eel hot-water extract sold at a market was about 200 IU. This study resulted from the fact that many eel hot-water extracts lacked the vitamin A. The reason was that the lipids were removed for taste on processing. But, The content of vitamin A in eel hot-water extract which didn't removed lipid on processing was about 800IU. Therefore, in drinking for 3packs per day, eel hot-water extract might have adjusted 100mL per pack which is almost consistent with the recommended dietary allowance of vitamin A in WHO.