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RISS 인기검색어
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- 저자 : 이남걸(Nam Gul Lee) (검색결과 5 건)
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대형오징어와 명태혼합 어묵의 가열겔화시 물성에 영향을 미치는 최적 혼합비
이남걸(Nam Gul Lee),유승균(Seung Geun You),조영제(Toung Je Cho) 한국수산과학회 1999 한국수산과학회지 Vol.32 No.6
This study was investigated the changes of the properties of matter such as the gel formation of the combined fish based on the mixed rate between the ocean jumbo squid and Alaska pollock surimi, and compared the relationships between the gel formation and water holding capacity. The changes of the gel formation based on 20 min fish grinding time and 2.5% salt concentration according to the mixed rate was thought as the optimal addition limit. There was no significant function of gel product more than 20% Jumbo squid meat. The more squid meat in the mixed meat could make the lower breaking stress but 7:3 rate of pollock : squid could retain breaking strain. The effect of the moisture content on mixed fish meat was studied and the drastic decrease of the gel formation and water holding capacity was indicated in 78%.
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냉각전에 생사의 차이가 넙치육의 사후조기의 물리 화학적변화에 미치는 영향
조영제(Toung Je Cho),이호수(Ho Su Lee),유승균(Seung Geun You),김태진(Tae Jin Kim),이남걸(Nam Gul Lee),최영준(Yeung Joon Choi) 한국수산과학회 1998 한국수산과학회지 Vol.31 No.4
To clarify the effect of life or death condition before cooling on the physicochemical properties of plaice, Paralichthys olivaceus muscle at the early period after death, the plaices were dipped in the refrigerated sea water (0℃) either as olive or after anesthesia killing. These samples were stored at 0℃ sea water and the changes in rigor-mortis, ATP breakdown, content of ATP and its related compounds, breaking strength and lactate accumulation through storage were investigated. Acceleration of rigor-mortis, ATP breakdown and lactate accumulation were faster in the samples refrigerated as olive than in samples killed by anesthesia before cooling. ATP in samples refrigerated as alice showed little breakdown until 7,5 hrs but it was decomposed completely after 17.5 hrs storage. The breaking strength in muscle of plaice was 1736.2±65.4g immediately after killing. The breaking strength in samples dipped in refrigerated sea water as alive increased more rapidly and showed the maximum value over 7.5 hrs (2183.3 ± 32.2 g). However, in case of samples killed by anesthesia before cooling, the value and time reached around the maximum breaking strength were 2126.3 ± 32.2 g and 12.5 hrs, respectively and then decreased until 30 hrs. From these results, it could be suggested that dipping in refrigerated sea water after anesthesia killing before cooling is more effective in maintaining freshness of fresh plaice muscle than refrigerating as alive.
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조호성(Ho Sung Cho),조태용(Tae Yong Cho),이강호(Kang Ho Lee),이남걸(Nam Gul Lee),주동식(Dong Sik Joo),김경업(Gyeong Eup Kim),이종호(Jong Ho Lee) 한국수산과학회 1998 한국수산과학회지 Vol.31 No.4
In this study, oxidative deterioration of dried sea mussel and baby clam stored at 4±2℃ and 25±2℃ were investigated Acid value of samples were higher at 25℃ than those at 4℃ throughput the storage period And it was higher in dried baby clam than in sea mussel regardless of storage temperatures. Peroxide value of dried sea mussel and baby clam stored at 25℃ tended to decrease after 30 and 60 days, respectively. Thiobarbituric acid and carbonyl value of samples stored at 4℃ were higher than those stored at 25℃ throughout the storage period. In case of sea mussel however they were lower stored at 4℃ than at 25℃ in 30 days. Amino nitrogen increased until 60 days and then decreased in all samples. Fluorescence intensity associated with interaction between carbonyl compound and amino compound was increased with storage temperature and time but it decreased slowly after 60 days.
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동결 - 해동 조건이 넙치육의 물리 화학적 및 조직학적 변화에 미치는 영향
조영제(Toung Je Cho),조민성(Min Sung Cho),이남걸(Nam Gul Lee),최영준(Yeung Joon Choi),김태진(Tae Jin Kim) 한국수산과학회 1998 한국수산과학회지 Vol.31 No.4
To improve muscle quality and prolong freshness of sashimi, the elects of freezing-thawing condition on physicochemical and rheological properties of plaice muscle were investigated. Muscle tested were frozen with quick freezing (liquid nitrogen gas) or slow freezing (- l5℃ air). Transition time of zone of ice crystal formation was Within 10 minute for quick freezing and 110 minute for slow freezing. Time required for thawing to 0℃ in muscle temperature by various thawing methods was shortest with 25℃ tap water, followed by 15℃ tap water, 10℃ tap water, 25℃ tap water, followed by 15℃ tap water, 10℃ tap water, 25℃ air, 5℃ tap water and 0℃ cold water. Breaking strength of muscle was higher in quietly frozen sample than in slowly frozen sample. According to sashimi form, changes in breaking strength of muscle did not show any difference in quickly frozen sample, while showed significant difference in slowly frozen sample. The remaining content of ATP was not affected by freezing agreed, and ATP content was apt to higher in quickly thawed sample than in slowly thawed sample. IMP was the majority of ATP and it`s related compounds of sample after freezing and thawing. Collagen matrix was weakened markedly in slowly frozen sample than in Quickly frozen sample.
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조영제(Young Je Cho),김태진(Tae Jin Kim),심길보(Kil Bo Shim),이호수(Ho Su Lee),이남걸(Nam Gul Lee),최영준(Yeung Joon Choi) 한국수산과학회 2000 한국수산과학회지 Vol.33 No.3
This study was conducted to examine the changes of contents of ATP related compounds during drying of large anchovy and storage of dried large anchovy (DLA) according to storage temperature and package method. The total content of ATP related compounds of raw large anchovy was 36.0 μmole/g and the major ATP related compounds were consisted of IMP and hypoxanthine. The IMP content of DLA was the highest in 20℃ cold-air drying, and the breakdown of IMP was progressed rapidly in 60℃ air drying, followed by 40℃ air drying, sun drying, and 20℃ cold-air drying. During storage of DLA, ATP was not detected while ADP and AMP was detected in a very small amount, and the changes of ATP related compounds were coincided with the changes of contents of IMP, inosine and hypoxanthine. The changes of ATP related compounds with different package method did not show distinct differences, while with different storage temperature showed clear difference. The content of IMP was over 8.88 μmole/g on 60 days at -20℃, while were over 0.83 μmole/g and 0.202 μmole/g on 16 days at 5℃ and 25℃, respectively. These results suggest that the breakdown of IMP depends on storage temperature and frozen storage affects good quality of DLA during storage.
ScienceON
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