• Fisheries and Aquatic Sciences
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• 제26권2호
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• 한국식품영양과학회지
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• 제36권7호
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• pp.866-873
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• 2007

국내에서 유통되는 국산 및 수입산 압착올리브유에 대한 향 성분 및 화학적 특성을 비교 분석하였다. 주요 향 성분의 구별을 위해 SPME-GC/MS 분석을 실시한 결과, 올리브유의 주요 향 성분으로 hexanal, 4-hexen-1-ol, (Z)-3-hexen-1-ol, acetic acid, 2,4-dimethyl-heptane 등이 동정되었고, MOS 유형의 전자코를 이용하여 향기성분패턴 분석결과, 올리브원유의 원산지에 따라 각기 다른 향기패턴을 보임을 확인할 수 있었다. 튀니지산(no. 10)을 제외한 12종의 압착올리브유는 유사한 지방산을 보였으며, 13종의 압착올리브유는 oleic acid(18:1, 61.1${\sim}$77.9 mole%)가 주요 지방산인 것으로 나타났으며 palmitic(16:0, 11.7${\sim}$16.5 mole%), linoleic(18:2, 4.7${\sim}$17.4 mole%), stearic(18:0, 1.9${\sim}$3.6 mole%), palmitoleic(16:1, 0.8${\sim}$2.2 mole%), linolenic acid(18:3, 0.7${\sim}$1.2mole%)의 순으로 구성되어 있었다. 조사된 13종의 압착올리브유에서 $L^{\ast}$값은 81.7${\sim}$92.9, $a^{\ast}$값은 -28.3${\sim}$13.5, $b^{\ast}$값은 52.2${\sim}$139.0을 나타내었다. 국내brand 압착올리브유에서는 16.7${\sim}$24.9 mg/100 g, 수입brand 압착올리브유에서는 6.2${\sim}$19.5 mg/100 g으로 전체적으로 국내산이 수입산보다 total phenol 함량이 높게 나타났다. 조사된 압착올리브유의 ${\alpha}-tocopherol$ 함량은 5.5${\sim}$12.8 mg/100 g의 분포를 보였다. 압착올리브유 시료들의 초기 POV는 13.5${\sim}$22.9 meq/kg oil의 수치를 보였고, 이들의 induction period time은 10번 시료(19.88 hr)를 제외하고 대부분의 시료들에서 31.76${\sim}$54.04 hr로 나타났다.

• 한국산학기술학회논문지
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• 제15권5호
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• pp.3304-3311
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• 2014

식물성지방산 고형비누는 검화법으로 제조 후 수분증발 및 경도를 위하여 건조과정이 필요하다. 본 연구에서는 합성향료를 대체하여 휘발성이 높은 에센셜오일을 혼합하여 비누 제조시 비누에 포함된 에센셜오일(라벤더오일)의 주요 향기성분(리나롤, 리나릴 아세테이트)이 건조기간 및 첨가물(이산화티탄)에 따라 변하는 향의 지속기간을 GC-MS를 이용하여 비교 관찰하고자 하였다. 그동안의 연구는 식물성고형비누의 사용성에 관한 연구가 대부분이었으며, 향의 휘발성과 관련된 연구는 미비한 상태이다. 비누에 포한된 리나롤의 휘발성은 이산화티탄을 혼합한 비누가 12주까지 감소율이 높게 나타났으나, 20주가 되는 시점에서는 유사한 수준으로 감소되었다. 리나릴 아세테이트는 이산화티탄의 혼합여부에 따라 약간의 차이를 보이기는 했으나 20주경과 시점까지 휘발성이 유사하게 나타났으며, 건조 20주 동안 리나릴 아세테이트보다 리나롤의 잔존율이 이산화티탄의 혼합여부와 상관없이 높게 나타났다. 상온에서 2일정도의 지속성을 갖는 라벤더 에센셜오일의 향 성분이 식물성 지방산 고형비누와 혼합하여 제조시 20주(5개월)동안 비누에 잔존하고 있음을 확인 할 수 있었다.

• 한국자원식물학회지
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• 제25권6호
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• pp.707-718
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• 2012

This study was carried out in order to catalogue the folk plants of 7 counties and cities of northern region of Chungcheongbuk-do from March to October, 2011. Based on the 626 survey sheets collected from 67 residents at 17 places of 7 counties and were subsequently analysed. The identified folk plants in the northern region of Chungcheongbuk-do consisted of a total 348 taxa; 98 families, 250 genera, 298 species, 5 subspecies, 38 varieties, and 7 forms. The use by its usage were: 223 taxa; edible, 123 taxa; medicinal, 4 taxa; dye, 2 taxa; aroma, 6 taxa; spice, 32 taxa; ornamental, 11 taxa; oil, 4 taxa; starch, 22 taxa; and others, respectively, so the edible use is the highest. The most useful part was the leaf, followed by fruit and root. The consistency comparison between the scientific and the local name were the highest in the 50's and the lowest in 80's.

• Journal of Korean Biological Nursing Science
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• 제11권1호
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• pp.77-84
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• 2009

Purpose: This study was performed to investigate outbreak, treatment, and lifestyle in children with atopic dermatitis (AD) for developing a health promotion education program. Method: Data were collected from 2,920 children with AD in preschool and elementary schools in K city. Result: The majority of children (43.75%) were onset in less than 1 yr after the birth. The locations of skin lesion were face, extension of extremities, and flextion of extremities, neck and trunk. The types of treatment were complement therapies, and medical treatment such as pediatrics and dermatology. Their parents chose a type of treatment for their children. Of complement therapies, the most common type was aroma oil. Herbal medicine was the most eating type among complement therapies. In lifestyle, the preferred bathing method was shower. In applying moisturizer, the most common time was within 3 min after bath. The highest frequency of taking instant/processed diet was 1-2 times per week and the most preferred type was pork. Conclusion: A Health promotion educational program with AD in preschool and elementary school children should included a specificity of disease, the recent treatment guideline, life therapy and evidenced complement therapy by child and family unit for the promotion of their health.

• 한국간호교육학회지
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• 제13권2호
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• pp.169-176
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• 2007

Purpose: The purpose of this study was to verify the effect of aromatherapy hand massage on stress responses and serum Immunity of RN's before the night duty. Method: The data were collected during the period from Oct. 10 to Nov. 15, 2005 at S-Hospital in Seoul. There were forty-eight subjects, 24 for the experimental and 24 for the control group. A Pre & post test were conducted to measure pulse rate, perceived stress(level and score) and a blood sample for cortisol and IgA. In the experimental group, lavender and geranium were used. Data were analyzed by descriptive statistics, $x^2$-test and t-test with SPSS program. Result: The pulse rate was reduced but there were no significant differences between the two groups. Scores of subjective stress(VAS) decreased significantly after aromatherapy hand massage and the level of serum Cortisol was reduced significantly. The level of serum IgA was elevated significantly. Conclusion: Aromatherapy hand massage could be a useful intervention to reduce stress and elevate the immunity of nurses during the night duty.

• Asian-Australasian Journal of Animal Sciences
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• 제15권4호
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• pp.602-609
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• 2002

Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize commercial production of lao-chao, Rhizopus javanicus and Saccharomyces cerevisiae were selected as the mold and yeast starter, respectively. A commercial mixed starter (chiu-yao) was used as control. Fermentation of the experimental combination revealed a sharp drop in pH (to 4.5) on the fourth day, remaining constant thereafter. Content of reducing sugars gradually decreased throughout the entire fermentation period. Of the free amino acids, higher quantities of alanine, leucine, proline, glutamic acid, glutamine and $NH_3$ were noted. For sugars, glucose revealed the highest concentration, while organic acid levels, including those for oxalic, lactic, citric and pyroglutamic acid, increased throughout the fermentation period. Twenty-one compounds were identified by gas chromatography from aroma concentrates of the lao-chao culture filtrate, prepared using the headspace method. For the flavor components, higher quantities of ethanol, fusel oil and ester were determined in both culture filtrates. In regard to the evaluation of yogurt-like product, there were significant differences in alcoholic smell, texture and curd firmness.

• 한방안이비인후피부과학회지
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• 제28권2호
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• pp.66-74
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• 2015

Objectives : The purpose of this study is to evaluate the effect of oriental medical treatment on a sinusitis patient Methods : We treated a 56-years old man patient with sinusitis. His symptoms are Ozena, Postnasal drip, Cough, sputum, nasal obstruction, rhinorrhea and Headache. The patient was treated with herb-med(Kami-Hyunggyeyungyotang,加味荊芥連翹湯), acupuncture, aroma oil therapy. During about a month, the patient was treated only with oriental medical treatment and without any of western medicine including antibiotics. We confirmed the progress of treatment with subjective symptoms, physical examination and radiographic inspection(PNS image). Results & Conclusions : After one month, Combined application of the oriental treatment including Kami-Hyunggyeyungyotang showed remarkable effects on subjective symptoms, physical examination and radiographic inspection(PNS image). This study show that Kami-Hyunggyeyungyotang effects on sinusitis.

• 대한한방소아과학회지
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• 제25권2호
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• pp.102-110
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• 2011

Objectives: The purpose of this study is to analyze the baby bath preparation and provide necessary information on the upcoming herbal bath preparation for atopic dermatitis. Methods: We selected 113 baby bath preparation by searching typing in "baby bath preparation" in 6 major web-search-engines, and 17 web shopping malls in Korea. 11 items were evaluated under three criteria : type of product, function and ingredient of goods. Results: Result showed that the most common type of bath preparation were liquid type. 96% of the products contained medical agents. Ingredients of the medical agents were herbal medicine, aroma oil, spring and sea ingredients, vitamin and extract. 33% of the products were bath preparation for the atopic dermatitis and 74% of the products were only for the baby. Conclusions: It is necessary to make a government level guideline for natural materials used in bath preparation, and to develop new products contained herbal medicine abide by oriental medical theory.

• 한국식생활문화학회지
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• 제24권4호
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• pp.426-432
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• 2009

The quality of baked Yackwa with rice bran oil varied with dipping temperature (80 and 25$^{\circ}C$) and dipping time (5, 10, and 15 minutes at 80$^{\circ}C$, and 60, 90, and 120 minutes at 25$^{\circ}C$). The moisture content and hardness of baked Yackwa increased and decreased, respectively, with dipping time. The expansion ratio increased with time when baked Yackwa was dipped at 80$^{\circ}C$, but decreased with time when dipped at 25$^{\circ}C$. Flavor and color were optimal for product dipped at 80$^{\circ}C$ for 15 minutes followed those dipped at 25$^{\circ}C$ for 120 minutes; the dipping conditions produced no significant difference in the degree of expension, aroma, texture, and overall quality. Baked Yackwa showed better results than fried Yackwa in sensory evaluation.