This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p<0.05). It was found that the Grice_7d sample was characterized by mouthfeel of crispiness and uniformity of bubbles, and the Wheat sample was characterized by surface of roughness, mouthfeel of crispiness and adhesiveness, relatively. And the Grice_1d sample was characterized by surface of roughness, mouthfeel of roughness, hardness, cohesiveness, toughness, and adhesiveness.

This study is aimed to analyze economical meaning and problems on the industrial differentiation of Korean laver industry. Based on the surveyed data, the export value of korean laver has increased over 28 times for last 20 years($10 million to $300 million) and the separation of farming and processing was an important success factor of rapid growth of korean laver industry. However, the result of the survey shows that the farming profit is 534.1 won out of the total price for a bunch of dried laver, 3,566.3 won. So, farming profit counts for just 15 percent of total price. In contrast, the processing profit is 1,143.5 won and it is 32.1 percent of total price. This means that laver farmers are not being guaranteed their profit properly. This phenomenon is occurred due to lower status of first-hand processors(which produce dried laver) to second-hand processors(which produce seasoned laver) due to advanced payment given by second-hand processors. So, fist-hand processors should provide their product in the price which was designated by second-hand processors. Besides, despite of many business risks caused from climate change and environmental pollution, the market price of raw laver has steadily decreased. For sustainable prosperity of korean laver industry, imbalance on korean laver industry concerning profit sharing is need to be changed. In future, self-processing of dried laver in fishery household and enhancing the role of The Fisheries Cooperative Union in laver industry can be considered.

본 연구는 지역별로 생산되는 김의 일반성분, 무기질, 아미노산 성분함량 측정하여 비교분석하고자 하였다. 지역 구분은 한국의 전남, 중국의 강소성, 일본 아리아케 지역에서 생산되는 방사무늬김(Pyropia yezoensis)을 대상으로 일반성분은 AOAC 방법으로 분석하였으며, 무기물은 ICP-분광분석기, 아미노산은 아미노산 분석기로 정량정성 분석 하였다. 분석 결과 한국, 중국, 일본의 일반성분 함량의 범위에서 수분은 8.13±0.38 % 조단백은 37.25±1.15 % 조지방은 2.12±0.27 % 회분은 7.41±0.36 % 탄수화물 45.06±1.30 %을 확인하였고, 총 무기질 함량은 한국 28300.19±76.39 ppm, 중국 13945.63±7.73 ppm, 일본 12262.485±4.38 ppm으로 한국이 가장 높았으며, 총 아미노산의 경우 한국 265.28±0.38 mg g-1, 중국 209.19±0.19 mg g-1, 일본 157.61±0.43 mg g-1으로 나타났다. 원산지별 연안생태환경에 따라 일반성분 및 무기질, 아미노산 함량의 차이가 나타나는 것을 확인할 수 있었으며 향후 다양한 국가에서 생산되는 김에 대한 연구 기초자료로 활용될 수 있다고 사료된다.

In order to understand the contribution of seaweed aquaculture to nutrients and carbon cycles in coastal environments, we measured the nutrients & carbon uptake rates of Porphyra yezoensis Ueda sampled at Nakdong-River Estuary using a chamber incubation method from November 2011 to April 2012. It was observed that the production rate of dissolved oxygen by P. yezoensis (n=30~40) was about 68.8±46.0 μmol gFW -1 h-1 and uptake rate of nitrate, phosphate and dissolved inorganic carbon (DIC) was found to be 2.5±1.8 μmol gFW -1 h-1, 0.18±0.11 μmol gFW -1 h-1 and 87.1±57.3 μmol gFW -1 h-1, respectively. There was a positive linear correlation existed between the production rate of dissolved oxygen and the consumption rates of nitrate, phosphate and DIC, respectively, suggesting that these factors may serve as good indicators of P. yezoensis photosynthesis. Further, there was a negative logarithmic relationship between fresh weight of thallus and uptake rates of nutrients and CO2, which suggested that younger specimens (0.1~0.3 g) were much more efficient at nutrients and CO2 uptake than old specimens. It means that the early culturing stage than harvesting season might have more possibilities to be developed chlorosis by high rates of nitrogen uptake. However, N & C demanding rates of Busan and Jeollabuk-do, calculated by monthly mass production and culturing area, were much higher than those of Jeollanam-do, the highest harvesting area in Korea. Chlorosis events at Jeollabuk-do recently might have developed by the reason that heavily culture in narrow area and insufficient nutrients in maximum yield season (Dec.~Jan.) due mostly to shortage of land discharge and weak water circulation. The annual DIC uptake by P. yezoensis in Nakdong-River Estuary was estimated about 5.6×103 CO2 ton, which was about 0.03% of annual carbon dioxide emission of Busan City. Taken together, we suggest more research would be helpful to gain deep insight to evaluate the roles of seaweed aquacul-ture to the coastal nutrients cycles and global carbon cycle.

This study was conducted to promote the utilization of fish paste added with green laver powder as a food product. The tested concentrations of green laver powder were 0, 3, 5, and 7%. The pH of the samples ranged from 6.71 to 6.90, and moisture content ranged from 70.03 to 70.57%. The L and a values of the samples decreased as the concentration of green laver powder increased and b value increased. Folding test in all test samples showed AA that mean good flexibility. In the texture meter test, hardness, cohesiveness, and springiness increased according to increasing concentration of green laver powder. However, gumminess and brittleness of the fish paste decreased upon addition of green laver powder. In the sensory evaluation, fish paste prepared with 5% green laver powder was preferred over other fish pastes. These results suggest that green laver powder can be applied to fish paste for the purpose of high quality and functionality.

신안군 압해도 남서해역에 위치하는 김 양식 어장의 해 양환경 특성을 파악하기 위하여 2013년 10월부터 2014 년 월까지 김 엽상체의 성육 단계인 유엽기, 중엽기 및 성엽기에 맞추어 3회에 거쳐 수질환경과 식물플랑크톤 군집 파악을 위한 현장조사를 실시하였다. 압해 김 양식장 은 수심의 얕은 천해역에 위치하여 바람과 조석혼합 등 물리적 교란에 의해 해저 표층퇴적물의 재부유가 심하게 발생하고 있다. 해저 표층퇴적물의 재부유는 영양염류의 공급과 함께 높은 총부유물질량에 의해 해수 중으로 투 과되는 빛을 방해하여, 겨울 김 성장시기에 김과 동일한 영양염류 흡수를 경쟁하는 식물플랑크톤 성장을 방해하 는 것으로 판단되었다. 이러한 압해 김 양식장 해양환경 은 최근 일본의 김 흉작과 변색에 의해 품질이 저하되는 원인인 김 성장기 질소원을 중심으로 하는 영양염류 부 족과 투명한 해수로 인한 충분한 광 투과로 김 보다 영 양흡수 효율이 좋은 대형 규조류가 겨울 규조적조를 발 생시키는 환경과 대조된다. 즉 압해도 김 양식장의 물리 적 교란에 따른 퇴적물 재부유로 인한 영양염 공급과 높 은 부유물질량에 따른 식물플랑크톤 성장 억제와 같은 해양환경이 우리나라 서해 남부 김 양식장의 높은 생산 량으로 연결하는 중요한 인자로 작용한다고 판단되었다.

The aim of the current study was to analyze the active ingredients and to screen the pharmacological properties of freshwater laver, Prasiola japonica, the only species grown in Korea. According to results of gas chromatography- mass spectrometry assay, components from P. japonica were more diverse than those from sea laver. Of particular interest, our results indicated that ethanol extract of P. japonica (PJE) contained loliolide, sorbitol, mannitol, and alverine, which were known to have an anti-oxidant, anti-oral microbial, osmotic diuresis, and smooth muscle relaxant, respectively. In addition, five solvent fractions of PJE (water, butanol, chloroform, ethyl acetate, and hexane) significantly inhibited the production of lipopolysaccharide-induced nitric oxide and a higher amount (>100 μg/mL) of chloroform, ethyl acetate, and hexane fraction were considered to play a specific role in cancer cell death. PJE and its solvent fractions found to be effective scavengers of free radicals, particularly, hydroxyl radicals. Glucose uptake in L6 myoblast cell line that stably expresses the glucose transporter type 4 (GLUT4) proteins was also remarkably enhanced upon treatment with solvent fractions, remarkably chloroform fraction. Taken together, we concluded that P. japonica may have potent pharmacological properties and thus contribute to development of novel natural candidates for various disease targets.

본 연구에서는 CCl4 존재하에서 Cl2(g) and ultra violet(200~300nm) 파장으로 maleic anhydride 와 Cl2(g)을 반응시켜 α,β-dichlorosuccinic acid 를 합성하였다. 그리고 두 번째 반응은 N-(α,β-dichloro)succinic acid 함유 glucosamine 유도체(I)를 합성하는 것으로 methanol 함유 2% acetic acid 용매 하에서 glucosamine과 과량의 α,β-dichlorosuccinic anhydride을 넣은 후 온도를 70℃로 올리면서 반응시켰다. 우리는 합성한 유기산 유도체들이 해태 김 재배와 피부미용에 주로 유용하게 활용할 것으로 본다.

연안 김 양식장의 효과적 관리를 위해서는 실제 시설량의 조사가 필요하며, 인공위성을 이용한 방법이 가장 효과적이다. 본 연구에서는 10m의 해상도를 갖고 있는 SPOT-5 다중분광영상을 사용하였으며, 김 양식장의 자동탐지알고리듬의 개발을 위하여 경 기도 화성시 제부도 남방해역에 대한 2005년도 영상을 사용하였다. 김 양식장을 추출하기 위하여 우선 3밴드 영상의 분광특성을 이용 한 밴드차(Band difference) 영상을 작성하여, 두 가지 방법(형태학적 처리기법 및 Canny 에지 탐지기법)으로 처리를 한 후, 두 결과를 합성하여 라벨링함으로써 탐지율을 극대화하였다. 마지막으로 2005년 우리나라 연안의 김 양식장에 대한 인공위성 조사 결과, 실제 시 설량은 676,749 책(柵)으로, 면허시설량 572,745 책보다 다소 많은 것으로 나타났다. 양식장 시설 현황 조사 결과는, 정부에서 전체 생산 량을 조절할 수 있게 하며, 양식업자가 좋은 수확을 달성하는데 도움이 될 수 있을 것이다.

시판김, 변색김 그리고 폐기용 김의 수분함량은 12.1%, 14.2% 그리고 12.3%, 탄수화물 함량은 각각 35.7%, 31.7% 그리고 35.2%, 단백질 함량은 32.1%, 33.4% 그리고 32.5%, 지방 함량은 4.2%, 5.4% 그리고 4.3%로 나타났으며, 회분 함량은 15.9%, 15.1% 그리고 15.7%를 나타냈다. 비타민 C의 경우 시판김은 35.9 mg%, 변색김은 21.4 mg% 그리고 폐기용 김은 34.4 mg%를 나타내, 비타민 C 함량은 시판 김과 폐기용 김이 변색 김이 보다 높게 나타났다. 총당의 경우는 시판 김이 15.6%, 변색 김이 13.4% 그리고 폐기용 김이 15.7%를 나타내 시판 김과 폐기용 김의 총당이 거의 동일한 함량으로 존재함을 알 수 있었다. 시판 김과 변색 김 그리고 폐기용 김으로부터 얻어진 porphyran의 화학적 조성을 비교해 보면 총당 함량은 시판 김 porphyran이 54.5%, 변색김 porphyran은 45.7% 그리고 폐기용 김 porphyran은 56.2%를 나타내어 시판 김과 폐기용 김 porphyran의 총당은 거의 비슷한 함량임을 나타냈지만 변색 김에서는 그 함량이 낮게 측정되었다. 총당 중에 황산기의 함량으로 표현하였는데 시판 김 porphyran은 17.6%, 변색 김은 13.9% 그리고 폐기용 김은 17.3%를 나타내었고, 단백질 함량은 각각 12.3%, 12.4% 그리고 12.1%로 동일한 값을 나타냈다. 김 제품으로부터 추출된 3,6-anhydrogalactose은 시판 김 porphyran이 13.8%, 변색김 porphyran이 9.1% 그리고 폐기용 김 porphyran은 13.9%를 나타내어 시판 김과 폐기용 김에서 추출한 porphyran의 3,6-anhydrogalactose는 거의 같은 수준으로 들어 있으며 시판 김과 폐기용 김 porphyran의 화학 조성과 함량은 동일함을 알 수 있었다.

This study was carried out to make functional laver added with sericulture powder which have a effect of prevention adult diseases such as diabetes mellitus, hypertention, and obesity. In our lab. a lot of study have been performed about functional effect of sericulture(mulberry leaf, silkpeptide and silkworm) for examples decrease of serum cholesterol, triacylglyceride and control of serum glucose in rat. sericulture powder was prepared by pulverizing freeze-dried. Functional laver samples were prepared, and the sensory evaluation quality, physical characteristics and mineral contents of those were compared. In case of overal quality of sensory evaluation, silkpeptide powder laver was lower than other samples. The content of moisture of functional laver added with sericulture powder samples(control, sample 1, 2, 3) were 0.30, 0.98, 0.24 and 0.28%, respectively. The content of crude protein of functional laver added with sericulture powder samples were 40.50, 44.10, 56.75, and 62.50%, respectively. The content of crude fat of functional laver added with sericulture powder samples were 4.00, 4.10, 4.00 and 4.40%, respectively. The content of ash of functional Laver added with sericulture powder samples were 7.07, 7.53, 7.60 and 7.27%, respectively. The content of calcium of functional laver added with sericulture powder samples were 219, 253, 224 and 229mg/100g, respectively. The content of potassium of functional laver added with sericulture powder samples were 1879, 1919, 1890 and 1907mg/l00g, respectively. The content of iron of functional laver added with sericulture powder samples were 18.03, 18.23, 18.46 and 18.53mg/100g, respectively. The content of zinc of functional laver added with sericulture powder samples were 1.86, 4.47, 4.57 and 5.64mg/100g, respectively. The content of manganese of functional laver added with sericulture powder samples were 4.50, 8.50, 7.00 and 6.00 mg/100g, respectively. It was concluded that this functional laver added with sericulture powder is low calorie, high protein and high mineral health food which have a preventive effect of adult disease.

생 찐솔잎에 콩기름과 올리브유를 첨가하여 추출한 솔잎추출유의 저장기간에 따른 산패도를 측정하였고 솔잎추출유를 김에 발라 제조한 맛김에 대한 관능검사 결과는 다음과 같다. 1. 저장기간에 따른 중량변화 측정 결과, 콩기름은 14일째 생 찐 솔잎추출유는 21일째 생 찐 올리브유 솔잎추출유는 14일부터 중량이 서서히 증가하여 28일에 중량이 가장 크게 증가하는 것으로 나타났다. 2. TBARS 생성량도 저장기간 14일째 콩기름에 비해 콩기름에 생 찐 솔잎을 첨가할 경우 TBARS의 함량이 유의적으로 낮았고, 28일째 올리브유도 생 찐솔잎을 첨가할 경우 TBARS의 함량이 유의적으로 낮게 나타났다. 3. 지방산 산화의 2차 생성물은 aqueous layer에서 저장기간에 따라 감소하였고 특히 14일째에 다른 추출유에 비해 콩기름이 크게 감소한 것으로 나타났다. 한편 organic layer는 저장기간 14일째 콩기름에서 가장 크게 증가하였고 솔잎을 첨가할 경우 유의적으로 감소한 것으로 나타났다. 올리브유의 경우도 솔잎을 첨가한 올리브 솔잎 추출유에서 2차 생성물이 감소한 것으로 나타났다. 4. 제조된 생 찐 솔잎 추출유를 김에 발라 7점 기호척도법을 이용하여 관능검사를 실시한 결과 향, 맛 그리고 전반적인 기호도 모두 유의적인 차이가 나타나지 않아 솔잎추출유를 김에다 바를 경우 거부감을 주지 않는 것으로 조사되었다. 이상의 결과 솔잎에 콩기름과 올리브유를 첨가하여 추출한 솔잎추출유는 원유보다 산화에 대해 안정한 것으로 나타났고, 이를 이용한 맛김도 좋은 것으로 평가되어 솔잎추출유의 식품에 이용 가능성이 시사되었다.

The relationships between storage stability and chlorophyll contents of dried laver(DL), roasted laver(RL) and roasted seasoned laver(RSL) according to packaging during storage at 20 0.51 were investigated by measuring the acid value(A and the peroxide value(POV). The results are as follows; 1.The storage stability was decreased in the rank of 0 $lt; 3 $lt; 6 $lt; 9 months by storage term, RL $lt; DL $lt; RSL by the kind of layer products and PP/PE/AL/PE/ LLDPE(Al) $lt; PP/PE(PP) by packaging. 2. When the silica gel was added to RSL, the storage stability was improved. The more the addition level of silica gel was increased, the more the storage stability was improved. The rank order was 2g $lt; 4g in RSL. 3. Reduction of the total chlorophyll content in RSL were deacreased to 10% when packed with A1 and 24% when packed with PP.

This study investigated the effect of electron beam (EB) treatment on the microbial reduction of dried laver (Porphyra tenera) and identified EB-resistant bacteria from the treated dried laver. After EB treatments of 4 kGy and 7 kGy, the numbers of total bacteria and EB-resistant bacteria were measured using tryptic soy agar and mannitol salt agar, respectively. The morphological and biochemical characteristics of each isolated EB-resistant bacteria were investigated and these bacteria were identified. Compared to the control (1.5±0.2)×106 CFU/g, the total bacterial number was significantly decreased to (5.4±0.5)×104 CFU/g and (1.1±0.6)×104 CFU/g after EB treatments of 4 kGy and 7 kGy, respectively. With a higher EB dosage, the number of red colonies was almost same, whereas the number of yellow colonies was significantly decreased to (3.3±1.2)×103 CFU/g and 0 CFU/g for 4 kGy and 7 kGy, respectively. All red and yellow colonies were gram-positive cocci, catalase-positive, and resistant to 3% and 5% NaCl media. From the 16S rDNA sequence analysis, yellow and red colonies were identified as either Micrococcus flavus or M. luteus, with 99% similarity for the yellow colonies, and Deinococcus proteolyticus and D. piscis, with 99% and 97% similarity for the red colonies, respectively.

시판 건조김의 일반성분, 아미노산, 지방산, 구성당 및 무기질 함량을 분석한 결과는 다음과 같다. 수분 함량은 5.67~7.43%, 조회분 함량은 8.01~8.95%, 조지방 함량은 1.54~2.25%, 조단백질 함량은 37.77~39.98% 및 탄수화물 함량은 43.83~46.24%으로 산지에 따라 유의적인 차이를 나타냈다. 구성아미노산 함량은 건조김 100 g 당 완도가 25,982.15 mg, 부산이 23,847.35 mg, 고흥이 21,499.83 mg, 서천이 20,190.80 mg의 순으로, 필수아미노산은 건조김 100 g 당 완도가 9048.28 mg, 부산이 8003.11 mg, 고흥이 7178.65 mg, 서천이 7156.80 mg의 순으로, 유리아미노산 함량은 건조김 100 g 당 완도가 4,545.44 mg, 부산이 3,526.64 mg, 고흥이 3,103.19 mg, 서천이 2,871.62 mg의 순으로 산지에 따라 유의적 차이를 나타냈다. 주요 지방산 조성은 20:5n3가 64.50~70.06%, 16:0가 8.79~10.29%, 23:0가 3.15~7.36%, 22:1n9가 1.86~3.09%으로 산지에 따라 유의적 차이를 보였고 전체 지방산의 78.30~90.80%를 차지하였다. 구성당은 건조김 100 g 당 galactose가 3,678.84~4,052.52 mg, fructose가 2,112.30~2,473.86 mg, mannose가 1,103.74~1,648.39 mg, glucose가 361.67~590.21 mg의 순으로 산지에 따라 유의적 차이를 나타냈다. 무기질 함량은 완도 및 부산 김이 K, Na, Mg, Ca, Fe, Zn, Mn, Cu 순으로, 고흥 및 서천의 김은 K, Na, Ca, Mg, Fe, Zn, Mn, Cu 순으로 산지에 따라 유의적 차이를 보였다.

Effect of seawater temperature (temperature) on the production of anchovy, Engraulis japonica and laver, Porphyra tenera Kjellman, were investigated in the eastern part of South Sea of Korea (ESS). Bimonthly temperature data (Feb., Apr., Jun., Aug., Oct., Dec.) from 1980 to 2002 were collected from Korean Oceanographic Data Center (KODC) and monthly anchovy catch and laver production from 1980 to 2002 were used from published sources by the Ministry of Maritime Affairs & Fisheries, Korea. Effects of temperature on the two organisms were examined in four cases. In case of lower anchovy catch and higher laver production (1993), temperature during main spawning season of anchovy was about 0.2-0.6℃ lower than normal condition, and temperature during seed collecting season of laver in Namhaedo, Kojedo went down below 22.0℃. In case of higher anchovy catch and higher laver production (1995), optimum temperature for catch was formed in main fishing ground, temperature for seed collection was lower than 22.0℃. In case of lower anchovy catch and lower laver production (1996), temperature for spawning and catch was about 0.6-1.6℃ lower than normal condition, and temperature during seed collection in nursery was about 0.5-1.0℃ higher than optimum temperature for seed collection. In case of higher anchovy catch and lower laver production (1998), temperature during main fishing and spawning season was about 1.0-1.8℃ higher than normal condition, and temperature during laver seed collection in nursery was 1.5℃ higher than optimum temperature for seed collection.

건조김의 저장 중 품질 안정성에 미치는 저장조건에 관한 기초자료를 조사하기 위해 몇가지 광원, a , 포장 및 온도의 영향을 시험하였다. 건조김의 주요 지방산 조성은 16:0(13.6%) 및 20:5(45.7%) 이었다. 건조김의 품질 안정성을 지방질 산화 및 chlorophyll 함량의 변화로 판단할 때, 건조김의 품질은 형광등 하에서 가장 악화되었고, 다음이 백열등, 암소저장 순 이었으며, 또한 a 가 증가할수록, 저장온도가 높을수록 급격히