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RISS 인기검색어
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- 저자 : 정승희(Sung-Hee Cheong) (검색결과 6 건)
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기계골발계육 ( 機械骨拔鷄肉 )을 이용한 Sausage 의 인산염 효과에 관한 연구
정승희,최병규,황칠성 ( Sung Hee Cheong,Byung Kyu Choe,Chil Sung Whang ) 한국축산학회 1981 한국축산학회지 Vol.23 No.6
This study was designed to utilize the waste by-products of chicken in food. The meat of neck parts of chicken were separated and prepared by means of Paoli deboning machine for this experiments. Mechanically deboned chicken meat were accordingly mixed in the course of sausage processing. The phosphate was added to this MDCM sausage according to the design of this experiment and its physical and chemical properties were examined, determined and compared. The results obtained were summarized as follows; 1. In chemical composition, the more MDCM in sausage, the more moisture, fats, ash and calcium were contented, but the less protein and carbohydrate in it. Ash and calcium were increased with addition of phosphate. The contents ranged from 62.78-64.36% moisture, 11.54-13.07% protein, 17.21-17.75% fat, 1.05-2.07% ash, 4,51-5.61% carbohydrate, and 10.07-327.66 ㎎% calcium. 2. pH ranged from 6.0-6.2 at 0 week. With addition of phosphate and MDCM, pH increased slightly and rose to the extent of 0.2-0.3 during cold storage. 3. Water holding capacity ranged from 81.39-92.74% and decreased with addition of MDCM. But it was somewhat compensated with addition of phosphate. 4. In texture, compression value and Warner-Bratzler shear force decreased with addition of MDCM, but somewhat increased with addition of phosphate. 5. In sensory test, the addition of MDCM effected adversely on panel test but those of phosphate was slightly well result. All experimental lots were determined as above medium except for T_(30) experimental lot. 6. Peroxide value and TBA number increased with addition of MDCM for storage period, but was reduced slightly with addition of phosphate. Peroxide value and TBA value ranged from 4.66-16.36 and 0.178-0.240 respectively, which means lipid oxidation was very slight. 7. In the content of VBN, there was not a correlation between addition of MDCM and phosphate, but a trend to increase with storage periods. VBN rangc,d from 7.25-11.23 ㎎% and there was no sign of denaturation. 8. In microbial quality, coliformbacteria was not detected and viable bacterial counts were slowly increased during cold storage but even the highest count, 4.8×10⁴ cells/g, was acceptable for the standard basis.
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3종의 식물 추출물에 의한 백점충의 in vitro 구제효과
김진도 ( Jin Do Kim ),김이청 ( Yi Cheong Kim ),정승희 ( Sung Hee Jung ),서정수 ( Jung Soo Seo ),박성우 ( Sung Woo Park ) 한국어병학회 2011 한국어병학회지 Vol.24 No.3
The in-vitro eliminative effects of against three types of herbal extract and formalin Ichthyophthirius multifiliis were examined. All parasites were killed within one hour after exposure to the 500 fold dilution of the complex herb extract whereas the 10 fold dilution of the fertilized solution of Salvia plebeia R. Br. killed all parasites within one hour after exposure. The 5,000 fold dilution of the extracts of Ginkgo biloba leaves killed all parasites within one hour after exposure. As a comparative agent, formalin killed all parasites within one hour at 100 ppm. As the results, the extracts of Ginkgo biloba leaves extracts have the most eliminative ability against the parasite. No differences were found among different parasite density in eliminative effects of the three types of herbal extracts and formalin. Also there were no changes in the fish gill tissues after exposure for two hours to the 5,000 fold dilution of the extract of Ginkgo biloba leaves.
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In-situ hybridization 법을 사용한 양식 넙치, Paralichthys olivaceus의 바이러스 감염 질병 특성 고찰
도정완 ( Jeong Wan Do ),이남실 ( Nam Sil Lee ),정승희 ( Sung Hee Jung ),김경길 ( Kyung Kil Kim ),최혜승 ( Hye Sung Choi ),박정우 ( Jeong Woo Park ),김이청 ( Yi Cheong Kim ) 한국어병학회 2013 한국어병학회지 Vol.26 No.3
PCR (polymerase chain reaction) 법은 신속하고 정확하여 바이러스성 질병진단을 위해 널리 사용되지만 조직병리학적인 정보를 제공하지 못한다. 반면에 in-situ hybridization (ISH) 법을 사용하면 바이러스를 빠르게 검출할 수 있을 뿐 아니라 조직에서의 분포도알 수 있다. 본 연구에서는 RSIV, VHSV, 그리고 VNN바이러스들의 조직내 분포 및 조직 병리학적인 특성을 확인하기 위하여 이 바이러스들에 감염된 에 감염된 양식 넙치의 어류의 다양한 조직들을 대상으로 ISH 법을 적용하였다. 그 결과 이들 세 종류의 바이러스가 각각 다른 조직 및 세포들에 감염함을 확인 할 수 있었다. 본 연구 결과는 ISH법이 어류 병원성 바이러스의 신속 검출 뿐 아니라 조직 병리학적인 특성 확인에도 유용함을 제시한다. Polymerase chain reaction (PCR) is the most rapid and widely used method to detect viral pathogens. However, this method does not provide histopathologic nature of the virus. In situ hybridization (ISH) with oligonucleotide probes is attractive because it is a rapid method for detection and identification of viral pathogens at sites of tissue infection. In order to understand the histopathologic characterictics of Red sea bream iridovirus (RSIV), viral-hemorrhagic septicemia (VHS) virus and viral nervous necrosis (VNN) virus to cultured olive flounder, we her applied ISH method to various kinds of olive flounder tissues with PCR-positive for these three viruses. We found that these viruses showed different tissue tropism and were detected from different cell types. Our results suggest that ISH is useful not only in rapid detection of viral pathogens but also in understanding the histopathologic characters of specific viral pathogens.
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냉동치즈볼의 미생물학적 안전성 확보를 위한 감마선 조사기술의 이용
이주운(Ju-Woon Lee),김재훈(Jae-Hun Kim),김장호(Jang-Ho Kim),오상희(Sang-Hee Oh),서지현(Ji-Hyun Seo),김천제(Cheon-Jei Kim),정승희(Sung-Hee Cheong),변명우(Myung-Woo Byun) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.5
본 연구는 감마선 조사기술을 이용한 치즈볼의 위생화를 목적으로 실시하였다. 감마선 비조사구의 총균수는 4.4 log CFU/g 정도이었으나, 감마선 조사선량이 증가할수록 미생물수가 유의적으로 감소하여 3 kGy 이상의 감마선 조사구에서는 미생물 검출을 위한 최소한계치인 100 CFU/g 이하이었고, D_(10) 값은 0.83 kGy로 나타났다. 또한, 효모 및 곰팡이는 감마선 비조사 대조구의 경우 2.8 log CFU/g 수준이었으나, 0.5 kGy 이상의 감마선 조사에 의해 모두 미생물 검출 한계치 이하로 나타났다. 한편, 치즈볼에 E. coli(KCTC 1682)를 접종한 후의 D10 값은 0.25 kGy로 나타났다. 감마선 조사직 후 지방산패도는 3 kGy 이하에서는 비조사구와 비교할 때 유의적 차가 없었으나, 5 kGy 이상에서는 감마선 조사선량이 증가할수록 유의적으로 증가하였다. 또한, 관능평가결과는 지방산패도 결과와 마찬가지로 3 kGy 이하의 선량에서는 대조구와 비교할 때 유의적 변화가 없는 것으로 나타났으나, 5 kGy 이상의 선량에서는 방사선 조사선량이 증가할수록 향, 맛, 종합적 기호도의 점수가 낮아지는 것으로 나타났다. 이상의 결과를 종합하여 볼 때 치즈볼의 관능적 품질변화를 최소화하고 미생물학적 저장안전성을 확보하기 위한 최적 방사선 조사선량은 3 kGy인 것으로 사료된다. This study was conducted to sanitize fried-frozen cheese ball by gamma irradiation. Total aerobic bacteria and yeasts and molds counts were 4.4 and 2.8 log CFU/g in non-irradiated sample, respectively. Microorganisms were decreased with increase of irradiation dose (D_(10)=1.25 kGy), and were not detected in samples irradiated at 3 kGy or more (<10² CFU/g). D_(10) value for Escherichia coli (KCTC 1682) was 0.25 kGy. TBA (2-thiobarbituric acid) values were increased as irradiation dose was increased, but there was no significant difference between non-irradiated and irradiated samples at 3 kGy or less (p<0.05). The results of sensory evaluation showed that there was no significant difference between non-irradiated and irradiated samples at 3 kGy or less, the sensory scores were decreased with irradiation at 5 kGy or more (p<0.05). These results indicated that gamma irradiation at 3 kGy was considered to be an effective treatment to ensure the micro- biological safety of fried-frozen cheese balls without any sensorial change, even though further studies should be investigated to reduce detrimental effects induced by irradiation.
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