소아 대퇴골 간부골절의 Charnley씨 견인료법

이교덕(Lee Kyo Duck),정영기(Chung Yung Khee),이상국(Rhee Sang Kouk),김영조(Kim Young Joe) 대한정형외과학회 1973 대한정형외과학회지 Vol.8 No.2

Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork

Sol-Hee Lee,Sung-Duck Joe,Gye-Woong Kim,Hack-Youn Kim 한국축산학회 2020 한국축산학회지 Vol.62 No.6

The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle (P5C5), or 100% carp muscle (C10). The quality of the sausage emulsion was determined by analyzing approximate composition, pH, instrumental color, cooking yield, water holding capacity (WHC), viscosity, and texture profile analysis (TPA). Moisture content of cooked C10 was significantly higher than that of P10 or P5C5 (p < 0.05); however, protein content of cooked P10 was significantly higher than that of C10 (p < 0.05). The pH of uncooked and cooked C10 was significantly higher than that of P10 and P5C5 (p < 0.05). The cooking yield, WHC, and texture profile analysis of C10 were higher than those of P10 and P5C5 (p < 0.05). In addition, the viscosity of uncooked C10 was higher than that of P10 and P5C5. These results suggest that carp muscle can enhance sausage quality with respect to pH, WHC, cooking yield, viscosity, and TPA.

예당호 붕어와 떡붕어의 CYTB 유전자를 이용한 유연관계 분석

김계웅(Gye-Woong Kim),조성덕(Sung-Duck Joe),김학연(Hack-Youn Kim),박희복(Hee-Bok Park) 한국생명과학회 2020 생명과학회지 Vol.30 No.12

본 연구는 형태학적으로는 식별이 어려운 재래종인 붕어(Carassius auratus)와 일본 도입종인 떡붕어(C. cuvieri)의 분자 수준에서 유전적 차이와 계통 유연관계를 규명하기 위해 수행되었다. 이를 위해 충남 예당호에서 서식하고 있는 두 붕어종을 포획하여 DNA를 각각 분리한 CYTB 유전자 서열을 결정하여 비교 분석 하였으며, NCBI Genbank 데이터베이스에서 확보 가능한 중국, 일본, 러시아의 붕어속 담수어와도 유전적 차이와 계통 유연관계를 조사하였다. 붕어와 떡붕어가 계통분류학적인 위치에서 각각 차이나는 phylogroup을 형성하였다. 집단 내 염기서열 다양성은 떡붕어가 붕어보다 낮은 수준을 보였고 집단 간 유전적 차이는 중국 북부 붕어와 한국 붕어 간에 유의적 차이를 검출 할 수 없었는데, 이는 두 집단이 공통조상으로 비롯된 것으로 추측 해 볼 수 있다. 일본 떡붕어와 한국 떡붕어 간에 집단 간 유의적인 유전적 차이가 검출 되지 않았는데 이는 1970년대 일본 떡붕어가 국내 담수계에 인위적으로 도입되어 현재까지 서식하기 때문으로 사료된다. 이 두 경우를 제외하고는 중국, 한국, 일본에 서식하고 있는 붕어속 집단 간에 유의적 유전적 차이가 검출되었다. 본 연구의 결과는 붕어와 떡붕어가 형태학적으로는 유사하지만 유전적으로는 유의적 차이가 있는 별개의 담수어 자원으로서 구별되며, 유전적 다양성의 유지 및 보존을 위한 과학적 근거로서 활용 될 수 있을 것으로 생각된다. Two crucian carp species (Carassius auratus and C. cuvieri) inhabit Lake Yedang in South Korea, and C. auratus is known to be native to Korea. Classification of these two freshwater fish species is often confused because of their morphological similarity. To distinguish the two species, we conducted phylogenetic and population genetic analyses of C. auratus and C. cuvieri based on their mitochondrial DNA sequences of the cytochrome b gene (CYTB). We also compared our partial CYTB sequence (<1,056 bp) with 10 Chinese, nine Japanese, and two Russian crucian carp fishes. The results of our phylogenetic analysis showed that C. auratus and C. cuvieri were clearly divided into two phylogroups. The nucleotide diversity (π) of C. auratus from Korea, China, and Japan showed a range of 0.146%~ 0.421%, while the range of π of C. cuvieri from Korea and Japan was lower than those of C. auratus (0.0%~0.054%). Moreover, the comparison of CYTB divergence among crucian carp fishes in China, Japan, and Korea indicated that Korean Carassius fishes were distantly related to those from China and Japan, with two exceptions: the pairwise Fst value between Korean C. auratus and northern Chinese C. auratus was not significantly different. In addition, no significant genetic divergence between Korean and Japanese C. cuvieri was detected. We conclude that, despite the morphological similarities, C. auratus and C. cuvieri should be considered as separate freshwater fish resources in conservation efforts for genetic diversity.

예당호 일원 붕어와 떡붕어의 성장 형질

김계웅(Gye-Woong KIM),조성덕(Sung-Duck JOE),김학연(Hack-Youn KIM),김석렬(Seokryel KIM) 한국수산해양교육학회 2022 水産海洋敎育硏究 Vol.34 No.6

Age-related physiological characteristic of crucian carp inhabiting Lake Yedang were analyzed to compare the ecophysiological distribution of Carassius auratus (n = 1,537) and C. cuvieri (n = 1,385). Crucian carps were collected and analyzed biomass, gender, and hematological parameters by age group. Age distribution of one-year-old (OYO) fish were dominant group which is 27.3% and 28.7% for C. auratus and C. cuvieri, respectively, whereas the distribution of over five-year-old fish were decreased. OYO biomass of C. auratus and C. cuvieri were 42.0 g and 64.4 g, respectively. A distinct characteristic between two species were observed in four-year-old fish, i.e. C. cuvieri have shown an increase of biomass, total length, and body height in comparison to C. auratus. A distribution of OYO male and female were 43.3%, and 24.4%, respectively. However, the male proportion were decreased with age increase. Hematological analysis revealed that C. auratus collected in the season of spring and summer showed an increase of serum albumin and glucose, while carps collected in the season of summer and fall showed a decrease of cholesterol and an increase of calcium and globulin compared to those samples collected in the season of winter and spring. These results are considered to be effective for estimation and management of freshwater aquatic resources.

에너지/환경 : 폴리피롤로 개질된 SPE 전극촉매의 제조 및 PEMFC로의 응용

김정훈 ( Jung Hoon Kim ),오승덕 ( Seung Duck Oh ),김한성 ( Han Sung Kim ),박종호 ( Jong Ho Park ),한정우 ( Jung Woo Han ),이강택 ( Kang Taek Lee ),조영일 ( Yung Il Joe ) 한국화학공학회 2005 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.43 No.1

붕어와 떡붕어의 연령에 따른 이화학적 품질 특성

김계웅 ( Gye-woong Kim ),조성덕 ( Sung-duck Joe ),김학연 ( Hack-youn Kim ) 한국산업식품공학회 2021 산업 식품공학 Vol.25 No.4

This study investigated physicochemical properties of Carassius caracius and C. cuvieri based on years. The ash of a two-year carassius showed low-level properties, but that of a five-year carassius showed higher-level properties (p<0.05). The ash and pH of a one-year cuvieri, registered 1.24% and 7.32, respectively (p< 0.05). The general compositions and pH of cuvieri did not significantly differ (p >0.05). The WHC of a three and four-year carassius was 65.30% and 62.41%, respectively (p< 0.05). Cooking loss of a two-year carassius significantly had the highest value compared with the other groups (21.46%). The WHC of a three-year cuvieri significantly had the highest value (60.08%). Meanwhile, a five-year fish significantly had the lowest value (53.34%). The significant difference of L* values was not shown in the four treatment groups (p >0.05). However, the values of a* and b* significantly showed the highest levels in a five-year carassius (1.96 and 4.07, respectively). Moreover, the a* and b* values of cuvieri showed the lowest values at 9.94 and -0.54 in a five-year fish. The shear force of a five-year carassius was significantly high at 52.32 kg, whereas that of a five-year cuvieri was 49.60 kg (p<0.05).

국내 시판 액상요구르트의 품질특성

이지현,박혜영,원주인,박혜인,최인덕,이석기,박지영,조동화,전용희,오세관,한상익,최혜선,Lee, Ji Hyun,Park, Hye Young,Won, Ju In,Park, Hye In,Choi, In Duck,Lee, Seuk Ki,Park, Ji Young,Joe, Dong Hwa,Jeon, Yong Hee,Oh, Sea Kwan,Han, Sang Ik,Ch 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.6

Yogurt is produced by fermentation of milk using bacteria known as "yogurt cultures". Most of these bacteria are probiotics such as Lactobacillus delbrueckii subsp. bulgaricus, Lb. rhamnosus, Streptococcus thermophilus, and Bifidobacterium. The domestic fermented milk market is increasing, and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial liquid yogurt. Total 30types of commercial yogurts were sampled and their physicochemicial properties, including pH, sugar content, acidity, viscosity, and microbial characteristics of lactic acid bacteria counts, were measured. Commercial liquid type yogurt showed a pH of 4.5, sugar content of 7.4-21.2%, total acid content of 0.4-0.9%, and viscosity of 0.1-250 cP. In terms of microbial populations, lactic acid bacteria counts were 7.2-11.3 log CFU/mL and anaerobic lactic acid bacteria counts were 8.0-11.5 log CFU/mL. The quality characteristics differed depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts and are useful for identifying new trends in the domestic fermented milk industry. 요구르트는 유산균을 이용하여 제조한 대표적인 유발효식품이다. 국내 유통되고 있는 요구르트는 약 30개의 업체에서 생산되고 있으며, 최근 당 저감화 정책 실시로 저당제품이 출시되고 있다. 본 연구는 국내 시판되고 있는 액상타입의 요구르트를 수집하여 제품의 일반적인 특성을 조사하였고, pH, 산도, 당도, 점도, 호기성 혐기성 유산균수를 측정하여 기초자료로 사용하고자 하였다. 탈지분유(97%) 및 원유(57%)가 주된 원료로 높은 빈도로 사용되고 있으며, 발효스타터는 요구르트에 100% 이용되고 있으며 주로 수입균주가 이용되고 있다. 당은 sucrose, oligosaccharide, xylitol이 첨가되었고, 그 외 구연산, vitamin C, gum류 등이 요구르트의 기능성과 물성 등을 개선하고자 하는 부원료로 사용되고 있는 것을 확인하였다. 30종의 요구르트의 품질특성을 분석한 결과 pH는 3.6-4.6, 당도는 7.4-21.2%, 총산도는 0.4-0.9%, 호기성 유산균수 7.2-11.3 log CFU/mL, 혐기성 유산균수는 8.0-11.5 log CFU/mL로 분석되었다. 본 연구에서 도출된 시판 액상타입 요구르트의 품질분석 결과는 다양한 소재를 접목한 요구르트 개발의 품질규격설정의 기초자료로 유용 할 것으로 사료된다.