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Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage
김꽃봉우리,Won-Min Pak,Ja-Eun Kang,Hong-Min Park,Bo-Ram Kim,안동현 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.1
This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerelsausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausagesshowed no significant differences between the control and addition groups. The redness increased in a dose-dependent man-ner, but the yellowness decreased significantly with the addition of 7% chicken breast meat (p<0.05). The whiteness valueof mackerel sausage added with 7% chicken breast meat was significantly higher than those of the other groups (p<0.05). In texture analysis, the hardness and adhesiveness of the mackerel sausage added with 5% of chicken breast meat showedno significant differences as compared to the control. However, the mackerel sausages added with 7% and 10% of chickenbreast meat showed a dose-dependent decrease. The gel strength of the mackerel sausage added with 5% chicken breastmeat was not significantly different from the control, but the addition of 7% and 10% chicken breast meat reduced the gelstrength of the mackerel sausage. In sensory evaluation, the mackerel sausages prepared with chicken breast meat have higherscores in smell, taste, texture, hardness, chewiness, and overall preference as compared to the no addition group. Therefore,these results suggest that the optimal condition for improving the properties within mackerel sausages was 5% addition ofchicken breast meat.
Changes in Allergenicity of Porcine Serum Albumin by Gamma Irradiation
김꽃봉우리,박진규,이주운,변명우,김규언,안동현,이소영,송유진 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3
Pork is an excellent source of essential nutrients such as protein. However, pork can trigger hypersensitivity and serum albumin of pork is known as major allergen. In this study, to evaluate the effect of gamma irradiation on the allergenicity of porcine serum albumin (PSA), PSA solution was irradiated at 3, 5, 7, 10, 15, and 20 kGy. The changes in the ability of PSA to bind IgG and patient’s serum caused by gamma irradiation were observed by ci-ELISA and immunoblotting. SDS-PAGE was used for measuring the conformational change of gamma-irradiated PSA. The ability of 3-kGy-irradiated PSA to bind p-IgG and patient’s serum was decreased to 30% and 15%, respectively. The binding ability showed no significant differences among all irradiated samples. SDS-PAGE showed that the irradiated PSA bands were degraded and aggregated. Immunoblotting of irradiated PSA revealed that IgG and patient’s serum were rarely recognized at 3 kGy. Therefore, gamma irradiation could be applied to less-allergenic pork products.
Effect of Heat and Autoclave on Allergenicity of Porcine Serum Albumin
김꽃봉우리,Eu Jin Song,Dong Hyun Ahn,So-Young Lee,김규언 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.2
This study was performed to investigate the effects of heat and autoclave treatment on the binding ability of porcine serum albumin (PSA) to IgG and the serum of patients who were allergic to pork. Heat treatment at 100oC for 20 min on PSA was able to decrease the binding ability of PSA to IgG to 52%. The binding ability of PSA to IgG was also reduced to 29% by autoclave treatment of PSA at 121^oC for 30 min. The binding ability of PSA autoclaved for 30 min to serum also decreased to 10%. SDS-PAGE and immunoblotting of PSA heated at 100oC for 20 min revealed that the intensity of the PSA band decreased and its presence was barely recognized by IgG. In the case of autoclave treatment (for 5 min), PSA was degraded to low-molecular-weight peptides and IgG and serum did not recognize them. Therefore, autoclave treatment can effectively reduce the allergenicity of PSA.
Microwave, 초음파 및 초고압 처리에 의한 돼지 혈청 알부민의 항원성 변화
김꽃봉우리,김서진,이소영,송유진,안동현,Kim, Koth-Bong-Woo-Ri,Kim, Seo-Jin,Lee, So-Young,Song, Eu-Jin,Ahn, Dong-Hyun 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.4
Even though pork have frequently induecd allergic reactions in Korea, few papers have been published on pork allergy. This study was carried out to investigate the changes in allergenicity of porcine serum albumin (PSA) by microwave, sonication, and high hydrostatic pressure (HHP). The binding ability of p-IgG to PSA treated with microwave (1,5, or 10 min) directly decreased with increasing treatment time. Particularly, the binding ability of PSA treated 10 min was about 30%. Immunoblotting assay with p-IgG showed that band of PSA treated microwave directly disappeared at 5 and 10 min. However, the binding ability of PSA was not changed by the microwave treatment without heat. Also the reduction of allergenicity by sonication or HHP treatment was not found. In conclusion. allergenicity of PSA treated with microwave directly decreased with increasing time, therefore these results may be used for development of hypoallergenic pork.
Lipase Inhibitory Activity of Ethyl Acetate Fraction from Ecklonia cava Extracts
김꽃봉우리,Ji Yeon Jung,조지영,안동현 한국생물공학회 2012 Biotechnology and Bioprocess Engineering Vol.17 No.4
Obesity is a key contributing risk factor to cardiovascular disease, certain cancers, and diabetes. Much effort has being made to investigate potential inhibitors against lipase from natural products. The ethyl acetate (EA) extract of Ecklonia cava (EC) were tested for their ability to inhibit pancreatic lipase activity in vitro. The 22sub-fractions from EA extract were separated using silica gel column chromatography. Among the sub-fractions, the EA6 sub-fraction exhibited the highest inhibitory activity. Dieckol compound was isolated from the EA6 sub-fraction,which inhibited the lipase activity in a concentrationdependent manner with IC50 value at 0.26 mg/mL. These results suggest that EC has potential as a natural antiobesity agent.
수세 횟수 및 첨가제 비율에 따른 고등어(Scomber japonicus) 소시지의 품질 특성 및 제조조건 최적화
김꽃봉우리(Koth-Bong-Woo-Ri Kim),정다현(Da-Hyun Jeong),박시우(Si-Woo Bark),강보경(Bo-Kyeong Kang),박원민(Won-Min Pak),강자은(Ja-Eun Kang),박홍민(Hong-Min Park),안동현(Dong-Hyun Ahn) 한국식품영양과학회 2013 한국식품영양과학회지 Vol.42 No.10
고등어 육을 이용한 소시지 제조에 있어서 그 최적 조건을 확립하기 위해 수세 횟수(0, 1, 2, 3회), 소금(1, 1.5, 2, 3%), 인산염(0, 0.1, 0.3, 0.5%), 설탕(0, 1, 2, 3%) 및 전분(0, 1, 3, 5%) 첨가량을 달리하여 소시지를 제조한 후 색도, texture, 겔 강도 및 관능평가를 실시하였다. 색도에 있어서 수세 횟수, 소금 및 전분 농도에 따라 유의적으로 백색도가 증가하였으나 인산염 및 설탕 농도에 따라서는 감소하는 경향을 나타냈다. Texture 측정에 있어서 경도 및 겔 강도의 경우, 수세 2회, 소금 2%, 설탕 2% 및 전분 5% 처리구에서 유의적으로 가장 높은 값을 나타냈으며 인산염 처리구는 농도에 따른 유의적인 차이는 없었다. 관능평가 결과, 수세 2회 처리구가 색, 향 및 전체적 호감도에서 가장 높은 점수를 받았으며 소금 2% 처리구는 모든 항목에서 가장 높은 점수를 받았다. 인산염 처리구의 경우, 맛, 탄성 및 전체적 호감도에 있어서 농도 의존적으로 높은 점수를 받았으며, 설탕 2% 처리구는 탄성 및 전체적 호감도, 전분 5% 처리구는 전체적 호감도에서 가장 높은 점수를 받았다. 이상의 결과를 종합해 볼 때, 수세 2회, 소금 2%, 인산염 0.5%, 설탕 2% 및 전분 5% 첨가가 고등어 육을 이용한 소시지 제조 시 최적 배합조건인 것으로 사료된다. Processing conditions of mackerel sausage were optimized for number of washes (0, 1, 2, and 3 times) and percentages of various additives: salt (1, 1.5, 2, 3%), phosphate complex (0.1, 0.3, 0.5%), sugar (1, 2, 3%), and corn starch (1, 3, 5%). The whiteness of mackerel sausage significantly increased with increasing washing time, but the whiteness of mackerel sausage prepared with additives did not show large differences. Conditions consisting of two washes, 2% salt, 2% sugar, and 5% corn starch showed the highest hardness and gel strength, whereas the group supplemented with phosphate complex showed no considerable differences compared to the control. In the sensory evaluation, the mackerel sausage prepared with two washes compared to the control scored higher for color, aroma, and overall preference. In addition, mackerel sausage supplemented with 2% salt, 2% sugar, and 5% corn starch scored highest in overall preference. There was no significant difference in mackerel sausage supplemented with phosphate complex. Therefore, these results suggest the optimal conditions for improving the texture and sensory properties of mackerel sausage were two washes, 2% salt, 0.5% phosphate complex, 2% sugar, and 5% corn starch.
김아람(Ah-Ram Kim),이소영(So-Young Lee),김꽃봉우리(Koth-Bong-Woo-Ri Kim),송유진(Eu-Jin Song),김진희(Jin-Hee Kim),김미정(Mi-Jung Kim),지경원(Kyong-Won Ji),안임숙(Im-Sook Ahn),안동현(Dong-Hyun Ahn) 한국식품과학회 2008 한국식품과학회지 Vol.40 No.2
탁주의 소비증대와 저장성 및 품질 증진을 도모하고 기능성 탁주 개발을 위하여 감초(Glycyrrhiza uralensis) 추출물을 탁주에 첨가(0.005%, 0.05%, 0.5%)하여 저장성 및 품질 증진에 미치는 효과를 알아보았다. 탁주에 포함된 효모 등의 미생물은 첨가된 감초 추출물에 의해 저장 기간 중에 크게 변화를 받지 않으나 첨가하는 농도가 높아짐에 따라 약간의 감소현상을 보였다. 산화도는 추출물 첨가 농도가 증가함에 따라 감소되는 경향을 보여 산화방지에도 효과가 있는 것으로 나타났다. 당도는 저장 기간에 따른 유의적 변화를 보이지 않았으나 감초 추출물의 첨가 농도가 높을수록 당도가 높아져 기호성이 높아지는 원인이 되었다. 감초 추출물의 첨가량이 증가할수록 현탁 안정성이 높아져 0.5% 첨가 시 저장 전 기간 중 거의 완전하게 유지되었다. 감초 추출물 첨가구의 pH는 무첨가구에 비해 높고 안정하게 유지되었으나, 산도는 초기에 약간 감소하였다가 완만하게 증가하는 경향을 나타내었다. 명도와 황색도는 감초 추출물 0.5% 첨가구에서 높게 나타났으나 그 외의 첨가구에서는 거의 차이가 없었고, 적색도는 무처리구와 감초 추출물 첨가구간의 유의적인 차이가 없었다. 저장 9일차의 관능평가 결과, 감초 추출물 첨가구의 전체적인 기호도가 무처리구에 비해 높게 나타났다. 이상의 결과를 종합해 볼 때, 0.5%의 감초 추출물을 탁주에 첨가할 경우 무첨가구에 비해 최소 3일 이상 저장기간을 연장할 수 있을 것으로 생각되며, 기호성 증진에도 효과가 있으리라 사료된다. This study was performed to examine the properties of takju containing added Glycyrrhiza uralensis ethanol extract (GUEE) at 10℃ for 12 days. Change in TBARS values was lower in the takju with GUEE as compared to control. The total viable cell count and yeasts cell count of all samples remained constant over the storage period. The brix of the takju treated with 0.5% GUEE (3.8-4.3) was higher than that of the control (3.8-4.0). Suspension stability and yellowness increased as the added concentration of GUEE increased. After 12 days of the storage, the pH level of the 0.5% GUEE takju was 3.9, which was 0.2 higher than that of control. In terms of acidity, the 0.5% GUEE takju ranged from 0.269 to 0.282, whereas the acidity of the control ranged from 0.294 to 0.302. In treated Takju with GUEE represented at treated takju with GUEE had the positive effects toward improving its preservation and quality.