• Asian-Australasian Journal of Animal Sciences
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• 제2권2호
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• pp.99-102
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• 1989

The level of serum alkaline phosphatase activity was determined in 7 Japanese Black steers at different ages. The isoenzyme activity of non-bone origin was estimated using a heat-inactivation technique. The activity of serum alkaline phosphatase (SALP, K-A unit) decreased as age (AGE, mo.) increased: SALP = 14.15 - 0.17 (${\pm}\;0.03$) AGE, r = -0.81, P<0.01, $S.E.\;{\pm}\;0.28$. The variation of the activity was greater in younger age than the older. The temperature of $58^{\circ}C$ for the treatment of heat inactivation of bovine serum appeared to be suitable. The percentage of heat inactivated enzyme activity negatively correlated with age and positively with the level of serum alkaline phosphatase activity. The activity of SALP of non-bone origin was inferred to stay at about constant level irrespective of age and that of bone origin decreased with age.

• 대한지역사회영양학회지
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• 제15권4호
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• pp.429-444
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• 2010

The purpose of this study was to examine the relationship between bone density and dietary intake for college women in their twenties. This study was performed on 160 female college students residing in Gangwon-do. It was conducted using ultrasound measurement of calcaneus bone density, anthropometric checkup and food-frequency questionnaires (FFQ) comprising 94 kinds of commonly consumed foods. Subjects were divided into two groups according to the T-score of bone density: a normal group (n = 113 persons, T-score ${\geq}1$) and a risk group (n = 47, T-score < 1.0). The average age of the subjects was 20.17 years and there was no significant difference between the two groups. Body weight and body fat percentage of the normal group were significantly higher than those of the risk group. The mean daily energy intake of the normal group was significantly higher than that of the risk group. Also, protein, fat, vitamin A, niacin, vitamin B6, folate, calcium, phosphorus, sodium, potassium, iron and zinc intake for the normal group were significantly higher than for the risk group. For the intake of the commonly consumed foods (or dishes) listed in FFQ, the mean daily intake amount of loaf bread, rice cake, potatoes, spicy beef soup, cucumber, seasoned spinach perilla leaves, crown daisy, stir-fried mushroom, sea mustard, beef rib, ham, chicken, mackerel, common squid, drink type curd yogurt, oriental melon and chocolate in the normal group was significantly higher than in the risk group. While, the mean daily intake of ramyun (instant noodle) and carbonated beverage by the normal group was significantly lower than that of the risk group. In conclusion, 20 something female college students showed a higher rate (26.9%) of the bone mineral density risk group (osteopenia or osteoporosis). For the risk group, the levels of nutrient and food intake were lower than in the normal group. Therefore, the bone density risk group needs to increase their nutrient intake and diet quality by increasing the intake of various foods. In addition, they should decrease the intake of foods, which are negative for skeletal health such as instant noodles and carbonated beverages.

• 한국식품조리과학회지
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• 제19권2호
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• pp.144-154
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• 2003

A survey on meal preferences from 693 middle school students was conducted with the objective to enhance the quality of the school food service in Gwangju and the Chollanamdo area. Data were collected by questionnaires and analysed with the SAS program. The most preferred rice was cooked rice; the most unusual meal preference was laver rice; and the most-liked bread was sweet red bean jam bun. The noodle of choice was Tchajangmyon, and the most-liked rice cake was reasoned bar rice cake. The highest ranted korean soups were boiled fish paste soup, kimchi stew, and short rib sour. The most preferred fried meal included fried beef with sweet and sour sauce, and favorite side-dishes were seasoning vinegar squid and kimchi. Yogurt and strawberry were the preferred desserts. A gender difference in preferred foods was seen. The males tended to favor rice with blackish bean sauce, dumpling soup, beef bean curd soup, beef soup, short rib soup, beef bone and tripe soup, hot shredded beef soup, chopped roast chicken, pork roast, roast meat, steamed pork short-ribs, fried port, fried ham, sausage, milk, and yogurt. Males were partial to staple foods and side dishes, The, females favored laver rice, seasoned bar rice cake, bean sprouts soup, fried squid ring, seasoned cucumber, seasoned bean sprouts, fried kimchi, fruits salad, corn salad and citrus fruits. Females tended to choose lighter meals. Meal preference according to residential area showed that, students in Gwangju had more preferences than students in the Chollanamdo area. Classified according to grades, third graders had the greatest meal preference.

• 한국식품과학회지
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• 제49권1호
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• pp.14-19
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• 2017

본 연구에서는 전자코를 사용하여 가열 시 레토르트 파우치와 내용물 간의 상호반응으로 발생하는 휘발성분의 변화를 알아보고자 하였다. 레토르트 파우치와 물의 상호반응에 의해 포장재의 휘발성분이 용기 내 물 쪽으로 이행되어 물의 휘발성분이 증가하였고 포장재 자체의 경우에는 휘발성분의 농도가 감소한 것으로 나타났다. 포장재 내 식품의 결과에서도 마찬가지로 20분 이상 가열 시 휘발성분의 변화가 나타났다. GC/MS 분석 결과, 이러한 휘발성분의 변화는 헵탄알, 옥탄알, 노난알, BHT 등에 의한 것으로 식품의 지방성분에 의한 휘발성분의 증가와 포장재로부터 이행되는 휘발성분의 변화임을 확인하였다. 또한 전자코 분석으로 얻어진 이온분획을 비교하였을 때 GC/MS 분석에서 검출된 노난알과 BHT의 추적이 가능하였다. 포장재로부터 이행되는 이취는 식품의 관능적 품질특성에 부정적인 영향을 끼칠 것으로 예상되기 때문에 레토르트 파우치 내 식품을 가열하여 섭취 시에 방치시간을 20분 내로 하여야 할 것이다.

• 분석과학
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• 제26권2호
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• pp.125-134
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• 2013

본 연구는 액체크로마토그래피를 이용하여 사골농축액 시료 중에 23종의 아미노산 정량분석 시 발생할 수 있는 측정불확도를 평가하였다. 아미노산 분석에 관여하는 측정불확도 인자로 시료량, 최종 무게, 표준품 무게, 표준품 순도, 검정곡선, 회수율 및 재현성 등을 확인하였다. GUM(Guide to the expression of uncertainty in measurement)과 EURACHEM에 근거하여 측정불확도에 대한 수학적 계산 및 통계분석을 수행하였다. 사골농축액 시료 중 총 아미노산 함량은 36.18 g/100 g이었으며, 95% 신뢰수준(k, 2.05~2.36)에서 확장불확도는 3.81 g/100 g이었다. 측정불확도의 주요 요인은 분석시의 회수율과 반복성(25.2%) > 시료전처리(24.5%) > 검정곡선(24.0%) 순으로 나타났다. 따라서 아미노산 분석 시 불확도를 줄이기 위해서는 실험자들의 주의와 개인적인 숙력도의 향상이 요구된다.

• Journal of Applied Biological Chemistry
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• 제60권1호
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• pp.19-22
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• 2017

사골로부터 칼슘과 인의 용출량을 증가시킴과 동시에 칼슘의 흡수에 효과적인 비율로 칼슘과 인의 함량을 조절하기 위하여 초산과 구연산의 혼합효과를 조사하였다. 사골에 구연산과 초산을 각각 첨가하여 추출물을 제조한 결과, 구연산은 사골로부터 칼슘과 인을 유사하게 용출시키나, 초산은 인보다 칼슘을 선택적으로 용출시켰다. 초산 0.2 %와 구연산 0.1 %를 혼합하여 제조한 추출물은 초산 0.2 %의 결과에 비하여 칼슘의 용출량은 약 30 %($26.89{\rightarrow}34.22mg$) 증가하였으나 인의 용출량은 약 400 % ($3.57{\rightarrow}18.45mg$) 증가하였으며, 칼슘과 인의 비율은 7.53에서 1.85로 크게 개선되었다. 관능평가에서 맛과 전체적인 기호도는 0.2 % 초산+0.1 % 구연산을 첨가하여 제조한 시료가 증류수와 0.2 % 초산을 사용한 시료보다 우수하였다.

• 한국식품조리과학회지
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• 제1권1호
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• pp.8-17
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• 1985

Followings are the obtained results from the experiment of changes in content of proximate composition, free amino acid and nucleotides in soup prepared from beef brisket, leg bone, tripe and small intestine according to the diverse heating times-3, 6, 12, 18, 24, 30 hrs. The content of moisture in each sample is decreased from 97∼99％ in 8 hours heating to 95∼97% after heating 30 hours. On the contrary, the content of crude protein and crude fat are gradually increased in proportion to the length of heating times and it showed a rapid increasement when it was boiled 6∼12 hours long. We can extract the most protein from the soup stock of tripe among all samples ana the most crude fat from the leg bone. The contents of free amino acids is gradually increased in proportion to the length of heating times. Especially after being boiled longer than 18 hours it is increased obviously. In the soup stock prepared from the brisket, the lysine and alanine were contained the most. In leg bone soup stock, glutamic acid and histidine were extracted the most but bone soup stock, glutamic acid contents were decreased a little in longer heating. In the soup stock of tripe, glutamic acid which is contained very little in a raw material was extracted more as increasing times. In the soup stock of small intestine, lysine and glutamic acid were extracted the most. The least content in free amino acid from each sample was cystine which is sulphur-containing amino acid. These result suggest that, in order to get enough extraction of amino acid, crude fat, 18 hours heating is the most useful while 5’-IMP, which is the taste compound of meat, is extracted at 3 hours heating.

• 한국조리학회지
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• 제12권3호
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• pp.151-163
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• 2006

The sauce is very important to western dishes and also to value and relish of dishes because taste, appearance and the degree of water content are determined by sauce. Also, the taste derived from major sauce like a demi-glace and the basic sauce that affects cooking quality are highly recognized, but preference analyses of source and researches on each ingredients have not been performed up to now. Until today, sauces act as lubricants which add relish to dishes and aid digestion, so the importance of source is more emphasized to raise the taste, appearance, water content and specially healthy function of main ingredients. In this research, some problems of sauce itself and possibilities of improvement was grasped and then some remedies were suggested through the preference, variety and quantity analyses of demi-glace sauce practically used in hotels and restaurants around Gwang-Ju City and South Jeolla(Chon-Nam) Province. Finally, the volume of demi-glace sauce with various ingredients was suggested for various kinds of application. Through the actual proof analysis, preference of each sauce made from various kinds of ingredients was investigated. The result shows that the sauce made from beef bone is highly preferred, followed by pork bone and lamb bone. The least preferred is chicken bone.

• 한국식품조리과학회지
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• 제21권4호
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• pp.406-415
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• 2005

우리나라의 대표적인 탕반류인 육개장, 사골우거지탕, 갈비탕 및 설렁탕을 Ready-prepared 급식 시스템 이용을 위해 저장 특성을 분석 평가하였다. 탕반류 4종의 pH는 저장온도와 기간에 상관없이 유의적인 변화를 보이지 않았으나 TBA가는 저장기간이 증가할수록, 저장온도가 높아질수록 유의적으로 증가하는 경향을 보였다. 색도분석에 있어서 육개장은 L값, a값 및 b값에서 모두 유의적으로 증가하고 나머지 탕반류는 유의적으로 감소하는 경향을 보였다. 총균수 측정 결과, 육개장, 사골우거지탕, 설렁탕은 $20^{\circ}C$, 3일경부터 $10^7CFU/ml$ 수준 검출되었다. 관능평가에서는 저장기간이 증가할수록 4종 탕반류 모두 외관, 색깔, 향미, 맛, 조직감 및 전반적 수응도 점수가 유의적으로 감소하는 경향을 보였다. $4^{\circ}C$의 각 품질요인간의 상호관련성을 분석한 결과, 전반적인 수응도는 육개장의 외관, 색, 향미, 조직감에 유의적인 양의 상관성을, 사골우거지탕의 a값(적색도)과 TBA가에 유의적인 음의 상관성을, 갈비탕의 L값(밝기)과 향미에 유의적인 양의 상관성을, 설렁탕의 외판, b값(황색도), 색, 향미, 조직감에 유의적인 양의 상관성을 나타내었다. TBA가는 육개장의 b값(황색도)과 pH에 유의적인 양의 상관성을, 사골우거지탕의 L값(밝기)에 유의적인 음의 상관성을, 갈비탕의 b값에 유의적인 음의 상관성을 나타내었다. 종합적으로 평가된 저장 가능 기간은 육개장, 사골우거지탕, 갈비탕은 $4^{\circ}C$, 5일 이하, $10^{\circ}C$, 3일 이하, 설렁탕은 $4^{\circ}C$, 7일 이하, $10^{\circ}C$, 3일 이하로 평가되었다. 따라서 상기 4종의 탕반류는 장시간 조리한 음식을 냉장 혹은 냉동 후 배식 시 재가열하여 급식할 수 있는 Ready-prepared 급식 시스템의 이용이 충분히 가능할 것으로 판단된다.

• 한국축산식품학회지
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• 제38권6호
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• pp.1131-1143
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• 2018

This study aimed to investigate the drying yield, meat quality, oxidation stability and sensory properties of Hanwoo beef loin subjected to different dry-aging conditions. A total of 54 Hanwoo beef loins (bone-in, $6^{th}-13^{th}$ ribs) with fat cover at 2 d postmortem were assigned to four groups and hung in a dry-aging room at a controlled temperature ($2^{\circ}C-4^{\circ}C$), humidity (65%-85%) and air velocity (3 m/s). Four treatment conditions were tested; the respective temperature, humidity and treatment duration are as follows: T1, $2^{\circ}C$, 85%, 60 d; T2, $2^{\circ}C$, 65%, $20d+2^{\circ}C$, 75%, $20d+4^{\circ}C$, 85%, 20 d; T3, $2^{\circ}C$, 75%, $20d+4^{\circ}C$, 85%, 40 d; T4, $4^{\circ}C$, 85%, 60 d. The drying yield, total aerobic counts and fat contents increased, whereas the moisture content, meat color (CIE $L^*$, $a^*$, and $b^*$), and Warner-Bratzler shear force values decreased significantly during the aging period for all treatments (p<0.05). The cooking loss (%) did not change significantly until 40 d, and it was significantly higher in T1 and T4 than in T2 and T3 at 60 d (p<0.05). The water-holding capacity, pH and lipid oxidation [thiobarbituric acid reactive substance (TBARS) values] increased during aging (p<0.05). The sensory scores for tenderness, juiciness, flavor, and overall acceptability of dry-aged loin muscles increased as the aging period increased. T2 and T3 had significantly higher sensory scores and T1 had significantly lower scores for tenderness, juiciness, flavor, and overall acceptability at 20, 40, and 60 d for loin muscles (p<0.05).