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저장온도 및 포장조건이 건멸치의 이화학적 품질에 미치는 영향
권중호,정형욱,변명우,김정숙 한국식품위생안전성학회 1995 한국식품위생안전성학회지 Vol.10 No.2
For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below -18$^{\circ}C$ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5$^{\circ}C$ to 1$0^{\circ}C$ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value(r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.
저장온도 및 포장방법이 건멸치의 미생물학적 및 관능적 품질에 미치는 영향
권중호,이기동,변명우,조한옥 한국식품위생안전성학회 1995 한국식품위생안전성학회지 Vol.10 No.2
Microbiological and organoleptic qualities of boiled anchovies were evaluated during storage for 8 months at different temperatures and packaging methods. Microbial populations of marketing samples were 106~107 CFU/g in aerobic bacteria, 103~106 CFU/g in yeasts/molds and 103~105 CFU/g in coliforms, respectively, which were the highest in retail sample, followed by in military goods and wholesale sample. Moreover, anchovies supplied for retail sale and military goods were contaminated with sanitary indicative microbes. The samples stored at ambient condition(15~33$^{\circ}C$, RH 5$0^{\circ}C$95%) lost their marketable quaity mainly due to microbial propagation prior to 6 months, irrespective of packaging methods, corrugated-cardboard box and laminated-film(nylon 15${\mu}{\textrm}{m}$/PE 100${\mu}{\textrm}{m}$). However, cooling(5~1$0^{\circ}C$) as well as well as freezing temperatures($\leq$-18$^{\circ}C$) following laminated-film packaging were effective for keeping the organoleptic qualities of stored anchovies up to 8 months. The population of yeasts and molds was shown the quality-indicative criteria for stored anchovies and their critical levels were 5.00 log counts/g, showing a higher negative-correlationship(r=-0.901) with changes in organoleptic quality.
분말상 식품에 있어서 Enthylene Oxide의 잔류성과 이차생성물 분석
권중호,김석원,변명우,조한옥,이기동 한국식품위생안전성학회 1994 한국식품위생안전성학회지 Vol.9 No.1
Instrumental determination was performed for the analysis of residues of ethylene oxide(EO), ethylene chlorohydrin(ECH) and ethylene glycol(EG) in white ginseng powders which were deaerated for 30 min after EO fumigation. Gas chromatographic data showed that EO residues were 570 ppm in the immediate samples after deaeration and 170 ppm in the stored ones for 8 days at 30$\pm$1$^{\circ}C$, respectively, showing a decreasing tendency with elapsed time. On the other hand, ECH and EG residues in samples as the secondary products of EO were 17, 650 ppm and 727 ppm stored for one month, and 9, 595 ppm and 221 ppm stored for 3 months, respectively.
융복합을 활용한 인터벌 태권도가 중년비만여성의 코티졸, 유리지방산 및 근 손상지표에 미치는 영향
권중호,김현태 한국융합학회 2016 한국융합학회논문지 Vol.7 No.6
본 연구는 인터벌 태권도 프로그램을 통하여 중년비만여성들의 코티졸, 유리지방산 및 근 손상지표에 어떠 한 변화가 나타나는지를 알아보고자 하였다. 이를 위해 중년비만 여성을 대상으로 최대심박수를 활용한 80∼85%의 운동강도로 매회 40분간 실시되는 인터벌 태권도 운동을 주 3회씩 8주간 실시하였으며, 다음과 같은 결과를 얻었 다. 첫째, 코티졸은 8주간 인터벌 태권도 프로그램 전․후 감소를 보였으나 유의한 변화는 나타나지 않았다. 둘째, 유리지방산은 8주간 인터벌 태권도 프로그램 전․후 감소를 보였으며 유의한 변화가 나타났다. 셋째, 근 손상지표는 8주간 인터벌 태권도 프로그램 전․후 감소를 보였으나 유의한 변화는 나타나지 않았다. 본 연구결과를 통해 인터벌 태권도 운동은 스트레스를 이겨내는 내성 및 저항력 향상과 근 손상 예방 효과는 다소 낮았으나, 지방 산화 능력 증가를 위한 운동 프로그램으로 활용될 수 있을 것이라는 결론을 얻었다. This study was built to figure out the changes in Cortisol, Free fatty acids and muscle damage indicators, by conducting eight-week interval Taekwondo programs to obese women in their middle age. The exercise programs was consisted of 40 minutes interval Taekwondo workout each time, using the movement of the 80-85% of HRmax intensity. Overall, we got the following conclusions as a result of the conduct. First, Cortisol decreased before and after the 8 week interval, but it did not show a significant change. Second, the FFA showed a significant change by decreasing before and after the 8 week interval. Third, the muscular damage indicators showed a small decrease before and after the Taekwondo workout, but didn't show a significant change. Ultimately, the interval Taekwondo program didn't have a significant effect on improving stress tolerance, stress resistance and protecting muscle injuries, but can be effectively used to increase the lipid oxidation ability.