해양심층수는 수심 200 m보다 깊은 심층(深層)에 위치하고 있어 차가운 온도를 유지하고 있으며, 대장균 및 일반세균 등에 의해서도 오염 되지 않은 깨끗한 해수이다. 해양심층수는 산업적 가치가 높은 재생순환형 자원이기 때문에 이를 상업적으로 이용하기 위한 활동이 활발히 전개되고 있다. 해양심층수를 기존 식육가공품의 염지제 대체제로서, 최적인 해양심층수 처리수를 적용한 시제품을 일반 식육가공품 소세지와 비교하여 안전성과 품질특성, 미네랄 함량차이를 알아보았다. 이를 통하여 해양심층수의 염지액 대체제로서의 가능성을 검토하고 이를 이용하여 제작한 식육가공품의 품질을 검토한 결과, 안전성과 품질특성에서는 일반 식육가공품 소세지와 차이가 없었으나, 미네랄 함량은 해양심층수를 적용한 축산가공품이 더 높았다. 이를 통하여 해양심층수는 소금의 대체제와 청정미네랄로 그 활용도가 높아서 해양심층수를 이용한 새로운 식품시장이 크게 활성화될 것으로 예상된다. 따라서 본 연구에서는 식품공전 규격 검사에 의한 안전성 평가 시험방법을 이용하여 품질검사항목 분석에 의한 품질특성 평가 및 유통기한 경과에 의한 안정성을 검토하고, 시험군과 대조군간의 미네랄 함량 시험을 진행하여 그 함량을 비교, 분석한 결과 후속 연구를 통한 식품, 의약품 및 축산업에 다양하고 차별화된 식육가공품을 제조할 수 있는 가능성이 있다고 판단하였다.

In this study, the physicochemical and sensory characteristics of low-salt Myungran jeotkal (Alaskan pollock roe) were evaluated after fermentation at 4℃ and 20℃ with or without the addition of deep sea water, salt from deep sea water, and vegetable-origin lactic acid bacteria (Lactobacillus fermentum JS, LBF). When fermented at 20℃, the addition of LBF to Myungran jeotkal resulted in a slow increase in lactic acid content, followed by an abrupt increase after five days of fermentation. However, when fermented at 4℃, the lactic acid content did not change significantly. Further, when Myungran jeotkal fermented at 4℃, the pH decreased as lactic acid production increased. The salinity of Myungran jeotkal fermented at 4℃ and 20℃ was 7% and was not affected by fermentation period. When fermented at 20℃, volatile basic nitrogen and amino nitrogen contents increased with increasing duration of fermentation. Further, volatile acid content decreased, however, the content of amino nitrogen increased after 11 days of fermentation with LBF and no salt effects were observed. When fermented at 20℃ for 13 days, preference (sensory evaluation) was the highest in all experimental groups after 9 days of fermentation, and then decreased as the fermentation period increased. The free amino acid content was highest (1,648.8 mg/100 g) in Myungran jeotkal when sun-dried salt and LBF were added, 2.3 times higher than in the control.

γ-Aminobutyric acid (GABA)-containing salt was prepared by crystallization of a mixture of salt water from deep sea and fermentation broth by lactic acid bacteria that contained GABA converted from glutamic acid. Salt from deep sea water has a lower sodium content but higher calcium, potassium and magnesium contents than commercial salt. Instead of monosodium glutamate (MSG), glutamic acid was used for solving the residual MSG problem. Fermentation by a lactic acid bacterium converted 90% of added glutamic acid (5%, w/v) to GABA, and continuous production of colorless fermentation broth containing more than 3% (w/v) GABA was achieved by using an activated carbon. Mixtures of salt water and fermentation broths with various GABA concentrations were co-crystallized and the GABA content was analyzed. This analysis showed that more than 90% of GABA from broth was adsorbed to salt. The appearance and surface of this prepared GABA-containing salt were examined with an image analyzer and scanning electron microscope. No difference was found with commercial sun-dried salt and no separated particles were detected, which indicates that the co-crystallization process used is suitable for the production of GABAcontaining salt.

The investigation for species composition and catch in the Korean deep-water of the East Sea (also known as Sea of Japan) was carried out with trammel nets of 7 mesh sizes (6.1~24.2cm) offshore Donghae (2006) and Yangyang (2007) of Korea. The catches were 1,268kg and composed of 37 species between 200m and 1,200m in depth. The principal species caught were Taknka's snailfish, salmon snailfish, red snow crab, hunchback sculpin, snow crab, spinyhead sculpin, Tanaka's eelpout, Alaska cod and so on. Those were target fish for commercial value except salmon snailfish. The mesh sizes for the largest catch were 10.6cm and 15.2cm in the fishing ground of Donghae and Yangyang, respectively. The habitat of snow crab was shallower than that of red snow crab in both areas. Trammel net enabled to investigate fish in deep-water with small fishing vessel and rather cheap expenses in contrast to bottom trawl that required too much of it. With increasing inner mesh size of trammel net the mean size of some principal species such as Taknka's snailfish, spinyhead sculpin, hunchback sculpin, Pacific cod, snow crab, red snow crab and hybrid between snow crab and red snow crab tended to be large in certain range of mesh size.

본 연구는 강릉 녹색도시 경포호 주변해역을 대상으로 향후 계획중인 해양심층수 취수 및 배출에 따른 해양환경의 지속가능한 이용 개발 및 그의 건강성을 평가하기 위한 기초적 연구에 해당한다. 기존 해양심층수 배출해역에 대한 해양물리환경조사 결과를 바탕으로 구축되어진 3차원 해수유동 수치모형을 바탕으로 임의 배출수 조건(배출 유량, 수온, 염분)을 가정하여 수중유출 조건에 대한 배출수 확산패턴을 수치모의하였다. 해양심층수의 배출유량은 10,000 t

The investigation for the catch and species composition in the deep sea of the East Sea was done to search marine organisms using some kinds of traps with small commercial fishing vessel near Goseong, Korea from 2008 to 2009. The experiments was carried out with some different traps at the depth of 200m, 400m, 700m and 1,000m. In 2008, the amount of catch with rectangular, cone and drum net traps was 91.4kg with twelve trips and the proportion of catch with rectangular and cone traps was high. Dominant species caught were Aniwan whelk (57%), snow crab (12%), hunchback sculpin (7%) and red snow crab (5%). The catch of Aniwan whelk was done well with rectangular and cone traps at the depth of 700-1,000m. Snow crab was mainly caught with rectangular and cone traps at the shallower depth of 200m, while red snow crab caught a lot with cone trap at the deeper depth of 700m. In 2009, the amount of catch with rectangular, cone and round traps was 92.4kg with nine trips. The proportion of catch with round trap was higher than that with cone trap. Dominant species caught were snow crab (67.1%), Aniwan whelk (14.8%) and northern shrimp (9.8%). Snow crab was caught well with round trap at the depth less than 400m.

토마토 초장의 경우 심층수처리는 대조구에 비해 두상관수는 50%, 저면관수는 58% 감소하였고, 표층수 처리구에서는 두상관수는 49%, 저면관수는 56% 감소하였으며, NaCl 처리구에서는 두상관수는 47%, 저면관수는 57%감소하여 저면관수 처리방법이 도장억제에 더 효과적이었다. 지상부 생체중의 경우 두상관수보다 저면관수에서 더 감소하는 경향을 보였으나 뚜렷한 차이가 나타나지 않았다. 지하부 생체중 대조구에 비하여 두상관수는 38%정도 감소한 반면 저면관수는 49% 정도 감소하여, 저면관수에 의해 생육이 현저히 억제되는 결과를 보였다. 지상부와 지하부의 건물중은 생체중과 비슷한 경향을 나타냈다. 이와 같은 결과는 염에 의한 뿌리생육의 저하 때문인 것으로 판단된다. 경경은 대조구에 비해 감소하였지만 처리 방법 간에 뚜렷한 차이를 보이지는 않았다. T/R률에 비추어 보면 두상관수 처리에서 묘소질이 더 뛰어났으나, 묘의 충실도(compactness)는 처리구간 차이는 나타나지 않았다. 토마토의 경우 초장의 억제정도나 묘의 충실도에 비춰보아 저면관수 방법이 도장억제에 더 효과적이라 사료된다. 오이의 경우 처리 농도의 증가에 따라 초장, 생체중, 건물중, 경경, 엽면적이 감소하였다. 저면관수가 두상관수에 비해 도장억제 효과와, 생육억제가 좀 더 뚜렷이 나타나기는 하였으나 두 처리간의 유의적 차이는 나타나지 않았다.

본 연구에서는 천일염, 정제염, 해양심층수염을 사용하여 제조한 절임배추의 냉장저장(0˚C) 중 품질변화 및 시판제품과의 품질특성을 비교 조사하였다. pH의 경우 저장기간 전반적으로 S, R, D 구가 CS, CR, CD 구에 비해 높았고, 적정산도는 저장기간 전반적으로 CS, CR, CD 구가 S, R, D 구에 비해 높았다. 수분함량은 저장기간이 경과할수록 삼투압 작용에 의하여 모든 실험군에서 감소하였고, 염도는 S, R, D 구가 2.0~2.6%로 CS, CR, CD 구(0.9~1.8%)에 비해 저장기간 동안 유의적으로 높았다. 총균수 및 유산균수는 CS, CR, CD 구가 저장 1주 이후부터 급격히 증가하여 저장기간 동안 S, R, D 구에 비해 유의적으로 높게 나타나 pH 및 적정산도의 변화에 영향을 주었다. 경도와 씸힘성의 경우 모든 실험군에서 저장기간이 경과함에 따라 감소하였고 저장기간 동안 해양심층수염으로 제조한 절임배추(D)의 경도가 다른 실험군에 비해 유의적으로 높게 나타났다. 유리아미노산 총량은 CD 구가 가장 높았고 D 구가 가장 낮았으며, 필수아미노산의 비율은 소금의 종류에 따른 큰 차이를 보이지 않았지만, 비필수아미노산의 비율은 해양심층수염으로 제조 된 시판제품이 가장 높았다. 유기산 총량은 CD 구가 가장 높았고 해양심층수염으로 제조한 D와 정제염으로 제조한 R 구가 가장 낮았다. 무기질 총함량의 경우에도 CD 구가 실험군 중 가장 높았고, D, S, R, CR, CS 순으로 낮게 나타났다. K와 Mg 함량은 해양심층수염으로 제조한 D 구가 실험군 중 가장 높았고, Na 함량은 CD구가 가장 높았다. 관능적 외관, 산미 및 전체적 기호도는 모든 실험군에서 저장기간이 경과함에 따라 감소하였으나 해양심층수염으로 제조한 절임배추(D)의 외관, 산미 및 전체적 기호도는 저장기간 동안 다른 실험군에 비해 유의적으로 높은 평가를 받았다. 즉, 해양심층수염으로 절임배추를 제조할 경우 천일염이나 정제염으로 절임한 배추에 비해 관능적으로 우수하고 무기질, 유기산 함량이 높은 양질의 절임배추를 제조할 수 있을 것으로 사료되었다.

Quality and sensory characteristics of tofu prepared with concentrated to 8 oBrix deep ground sea-like water (SW) were investigated to check the availability for coagulants. The tofu was coagulated with three kinds of commercially coagulant, such as MgCl2, CaSO4 and glucono-δ-lactone. Different amounts of SW and soybean milk were added: SW-20 g/L, SW-25 g/L and SW-30 g/L. The moisture content and pH were significantly lower in which preparation with glucono-δ-lactone coagulated tofu, and others has not significantly difference each other. The mineral contents in the coagulant influenced the mineral content of the tofu, which contained larger quantities of major minerals. However, the mineral content of the tofu was not affected of the mineral concentration in the coagulant. The L and b values of the tofu prepared with SW were not significantly different. The hardness of the tofu prepared with the commercial coagulants was significantly lower than that of the tofu produced with the SW. The sensory property was lower when the hardness was lower and higher. In conclusion, the quality characteristics of SW-prepared tofu were not significantly different from those of the tofu prepared with the commercial coagulants, but the texture and the taste of the SW-prepared tofu were excellent.

This paper describes the potential use of deep sea water to stimulate seed germination in both common and Tartary buckwheat. Treatment of 10% deep sea water at 25℃ would slightly enhance germination of buckwheat seeds compared to non-DSW treatment and other temperature. In this study, the significant effects of photoperiod and temperature on seedling growth were also found in the HL treatment for the number of leaf, plant height, and plant fresh weight and LL treatment for root length and leaf size. Common buckwheat (Suwon No.1) showed higher rate (93%) of flowering plants in the HS and LL (93% of flowering rates) than those revealed in the HS and LS treatment, while the low percentage(67%) of plant flowering plants was shown in the LS treatment. All plants (100%) of a Korean landrace, Ahndong-jaerae showed flowers in the HS and LS treatment. HL and LL treatment status did not occur in the plant's flowering. Any Tartary buckwheat (KW45) plant did not yet flowered when it was 21 days-old.

With both common and Tartary buckwheat species, this study was aimed at producing new commercially useful bio-materials with higher nutritional and medicinal value due to higher components for health promotion and diseases care. In common buckwheat sprouts, it was found that root length at 20℃ was longer (5.93 cm) than at 25 and 30℃, whereas the hypocotyls length, fresh weight of each sprout, and whole fresh weight showed the highest value at 30℃. For Tartary buckwheat, the root length, hypocotyl length and fresh weight of each sprout and whole fresh weight were also the highest at 30℃. Common buckwheat (Suwon No.1) and Tartary buckwheat (KW45) sprouts cultured at 20℃ showed that hypocotyl length, fresh weight of each sprout, and whole fresh weight in the control were higher than those sprouts treated with 5% and 10% deep sea water (DSW), while the sprouts cultured at 30℃ showed were significantly longer hypocotyls than the control or 5% DSW treatment.

된장의 영양성과 기능성을 향상시키기 위해 해양심층수와 protease 고 생산성 미생물을 이용하여 개량식 된장을 제조하여 다양한 기능적 특성을 조사하였다. Protease 활성은 재래식 된장에서 분리한 DH3을 접종시킨 된장이 (unit/mL/min)로 가장 우수하였다. Protease 활성과 ACE저해 활성은 발효기간이 길어질수록 증가되었으며 발효 30일 후 된장M과 된장 PD의 동결건조 분말(10mg/mL)의 ACE 저해활성은 각각 , 로 조

해양심층수 간장 및 일반간장을 제조하여 항돌연변이원성과 세포독성을 측정하였으며 sarcoma-180 cell을 이용하여 in vivo에서 항암효과를 살펴보았다. S. typhimurium TA98과TA100 균주를 이용한 실험에서 모든 시료에서 돌연변이원성이 없었으며, 항돌연변이원성 실험에서는 직접변이원인 MNNG(/plate)의 경우 TA100 균주에서 해양심층수간장의 시료농도 /plate에서 90.9%의 높은 억제효과를 나타내었으며 4NQO(

본 연구에서는 소금 대신 해양 심층수염과 콜레스테롤 수치와 항암에 효과가 있는 다시마를 첨가하여 개량식 방법으로 고추장을 제조하고 이에 따른 성분분석과 관능평가를 측정하였다. 일반성분 분석에서 해양심층수 고추장 및 일반 고추장을 비교하였을 때 조단백, 조지방 및 탄수화물 등은 비슷한 함량을 나타내었다. 무기질은 해양 심층수 고추장이 칼륨이 더 풍부하였으며, 나트륨 함량은 일반 고추장에 비해 현저하게 낮았다. 아미노산 분석 결과 총아미노산 함량은

This experiment was conducted on wild vegetables; Gondalbi (Cirsium setidens), Deoduck (Codonopsis lanceolata Trautv.), and Jandae (Adenophora triphylla var. Joponica Hara) seed to study whether priming with deep sea water results in enhancement of seed germination and identify the optimum concentration of the priming solution, and duration of priming. Seeds were primed with 5 various concentrations (5%, 10%, 15%, 20% and 30%) of deep sea water (DSW) in 12 hours, 24 hours, and 48 hours at 24℃. Since Jandae had seed dormancy, it was kept for four weeks in refrigerator at 2℃ after priming treatment. In Deoduck, 5 percentage DSW priming significantly improved the early germination percentage, radicle length, and plumule emergence percentage. Among the priming period of treatments, 24 hours priming showed better performance in this treatment whereas, in Jandae, 12 hours priming with 10 percentages DSW significantly improved the germination percentage and germination rate. This treatment had increased the final germination percentage by 54%, 15% and 40% compared with control, plain water and KNO3 priming respectively. But in Gondalbi, priming did not improve the germination of seed. However, among the priming treatments, 12 hours priming with 3% KNO3 and 20% DSW gave better performance. In both the wild vegetables; Deoduck and Jandae, priming in deep sea water had improved the germination percentage and germination rate as compare to plain water, KNO3, and without priming treatment. Hence the best seed priming treatment on Deoduck and Jandae are 24 hours with 5% DSW and 12 hours with 10% DSW respectively.

This experiment was conducted on rice (cv. 2005 Thaoi) seeds to study whether priming with deep sea water (DSW) results in enhancement of seed emergence and seedling growth and to identify the optimum concentration of Deep Sea Water (DSW) for priming. Two experiments were conducted subsequently. In experiment 1, four concentrations of the DSW (10%, 20%, 30% and 40%), and in experiment 2, five concentrations of DSW (10%, 15%, 20%, 25% and 30%) were prepared and seeds were primed for 24 hours duration at 25℃. Beside this, hydro priming with plain water was also included as a control. Experiments were laid out in Completely Randomized Design (CRD) with three replications. Result showed that 20% DSW seed priming treatment had improved the emergence, seedling height, number of roots and root length as compare to other with DSW or without DSW treatments. Beyond 20% DSW priming (i.e. 25%, 30% and 40%) were not suitable for priming the seed. On the basis of seedlings growth parameters; emergence, seedling height, root number and length, and shoot root ratio, 20% DSW priming was the best priming treatment.