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한국산 고등어의 Vitamin A 분포 및 시기적변화에 대하여
이응호 한국농화학회 1965 Applied Biological Chemistry (Appl Biol Chem) Vol.6 No.1
The mackerels, Scomber japonicus (HOUTTYN), for this study were caught by purse sein net in Korea. In this paper, the seasonal variations of the oil content and Vitamin A concentration in oil in different parts of the mackerel, the distribution of the Vitamin A of viscera of that and physical and chemical constants of oil were discussed. The results are summarized as follows: 1. In the beginning of June, the liver weight increased rapidly and reached the maximum. In this period, the gonad weight was also maximum. It seemed that this phenomenon has influenced on the nutritional and physiological aspects of the spawning stage. 2. The Vitamin A concentration of liver oil reached the maximum value in the middle of July. In the most case, it was proportinate to the oil content in liver inversely. 3. The Vitamin A concentration of pyloric caeca oil reached the maximum Value in the late of July. It showed the tendency of being proportionate to the oil content in pyloric caeca inversely. And the Vitamin A concentration of intestine oil reached maximum value in the beginning of July. 4. The distribution average ratio of Vitamin A in liver, pyloric caeca, intestine, stomach and contents of stomach and gonad to the total Vitamin A in whole viscera were 60.8, 29.4, 5.7, 2.2, and 1.9 percentage. The seasonal variation of the distribution of Vitamin A in pyloric caeca to the amount of total Vitamin A in whole viscera was proportionate to that of liver inversely. 5. It seemed that there were no any corelation between the Vitamin A content and seasonal variation of the physical and chemical constants of viscera oil. But when the Vitamin A concentration was high, the refractive index, the amount of unsaponifiable matter and iodine value of viscera oil were also high. 6. On the extracting vitamin oil of viscera of mackerel, it is the most suitable period from the end of May to the middle of October. The liver, pyloric caeca and intestine of mackerel are valuable and the other parts of vicera are worthless as vitamin oil resources. It is probable that the whole viscera oil could also be utilized as vitamin-rich oil, if it were concentrated.
패류 가공에 관한 연구 2. 건조 방법 및 EDTA, BHA처리가 개량조개 Mactra Sulcataria REEVE의 색소 잔존율 및 흡수율에 미치는 영향에 대하여
이응호,허종화,LEE Eung-Ho,HUR Jong-Wha 한국수산과학회 1970 한국수산과학회지 Vol.3 No.1
토사질을 제거한 개량조개를 EDTA 및 항산화제 처리를 하여 열풍 건조 및 천일 건조했을 때 건조 방법이나 EDTA 및 항산화제 처리가 변색 및 흡수성에 미치는 영향을 검토한 결과를 요약하면 다음과 같다. 1) 천일 건조한 것이 열풍 건조한 것보다 월등하게 색소 소실이 심하였다. 2) BHA 처리하여 열풍 건조한 것은 생시료와 비교할 때 거의 색소 소실이 없었다. 색소 소실이 많은 것부터 열거하면, 대조구 및 EDTA 자숙 처리구>EDTA 침지 처리구>BHA 처리구의 순이었다. 3) 흡수성은 열풍 건조한 것이 천일 건조 한 것보다 빨랐다. 그리고 BHA 처리구 및 EDTA 처리구 사이에 흡수율의 뚜렷한 차이는 없었다. 4) 개량조개는 BHA 처리를 하여 열풍 건조하면 색소 소실도 적고 복원성도 좋아진다. The effect of the dehydration method and EDTA or BHA treatment upon the pigment degradation and water re-absorption of the dehydrated meat of the surf clam Mactra Sulcataria REEVE was studied. Sun drying Produced a realer decrease in pigment content as compared to that produced by hot-air dehydration. The hot-air dehydrated product which was treated with BHA showed little pigment loss in comparison with the pigment of the fresh surf clam meat. The BHA treatment upon the dehydrated surf clam products had an outstanding effect on the pigment retention and the EDTA treated one had a weak effect on it. The hot-air dehydrated products more rapidly re-absorbed water than the sun dried one. It could be seen that there was tittle difference among the rate of rehydration of the BHA or EDTA treated product and untreated one.
축육과 유사한 텍스쳐를 가진 어육단백질 농축물의 가공조건 및 저장중의 품질변화 -제 2 보 : 저장중의 품질변화-
이응호,조덕제,전중균,차용준,김세권,Lee, Eung-Ho,Cho, Duck-Jae,Jeon, Joong-Kyun,Cha, Yong-Jun,Kim, Se-Kwon Korean Society of Food Science and Technology 1982 한국식품과학회지 Vol.14 No.1
말쥐치 및 도루묵을 보다 효과적으로 이용하기 위하여, 축육과 유사한 텍스쳐를 가진 어육단백질농축물 저장 중의 품질 안정성 및 이용방안에 대하여 검토하였다. 제품은 함기포장하여 상온에 저장하여도 복수성, TBA값 및 갈변도 등에 큰 변화없이 90일간 품질이 안정하게 유지되었다. 햄버어그 및 튀김어단을 만들때 쇠고기 대신에 축육과 유사한 텍스쳐를 가진 어육단백질농축물을 50%까지 섞어도 맛, 냄새 및 텍스쳐 등에 별다른 손색이 없었다. Quality of meaty textured fish protein concentrate (MT-FPC) prepared from filefish. Navodon modestus, and sandfish. Arctoscopus japonicus, was investigated. The stability of the product during storage under various conditions was evaluated with rehydration capacity, thiobarbituric acid (TBA) value and browning colour density. MT-FPC packed in glass bottle with air and stored at room temperature showed no significant differences in TBA value, rehydration capacity and browning colour density during the storage period of 90 days. The jelly strength of product prepared from filefish was weaker than that of sandfish: and beef meat could be substituted with MT-FPC up to 50% in making hamburger and fried meat balls without a significant loss in taste, odor and texture.