• 생명과학회지
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• 제14권2호
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• pp.239-244
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• 2004

본 연구는 쑥 첨가와 도체 등급이 로인햄의 품질 및 기호성에 미치는 영향을 규명하기 위하여 몇 가지 특성 및 관능성을 실험하였다. 로인햄의 VBN, TBARS, 총균수, 보수력 및 열량은 시료들 사이에 유의한 차이가 없었으나, pH 및 아질산 잔류량은 쑥을 첨가한 로인햄이 낮았다. 지방 함량은 B등급육으로 제조한 로인햄이 높았으며, 단백질 및 총 아미노산 함량은 E 등급육 로인햄이 높았다. 그러나 유리아미노산, 포화지방산 및 불포화지방산은 시료들 사이에 유의한 차이가 없었다. $L^{*}$ 값은 B 등급육으로 제조한 로인햄이 E 등급육 로인햄보다 높았으며, $a^{*}$ 값은 E 등급육 로인햄이 높았고, $b^{*}$ 값은 시료들 사이에 유의한 차이가 없었다. 기계적 조직감인 경도, 탄성, 응집성, 뭉침성 및 씹힘성은 햄들 사이에 유의한 차이가 없었다. 향기는 쑥을 첨가하지 않은 로인햄이 쑥을 첨가한 것보다 우수하였고, 다즙성은 B 등급육으로 제조한 로인햄이 B 등급육으로 제조한 것보다 우수하였다. 그러나 색깔, 맛, 조직감 및 전체적인 기호성은 시료들 사이에 유의한 차이가 없었다.

• 한국축산식품학회지
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• 제23권3호
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• pp.227-235
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• 2003

비육후기 돼지 사료에 우지 5%를 첨가하여 급여한 돈육(대조구), 우지 3%와 들깨유 2%를 혼합하여 급여한 돈육(T1), 우지 3%와 오징어유 2%를 급여한 돈육(72), 우지 3%와 CLA 2%를 급여한 돈육(T1)을 1$\pm$1$^{\circ}C$에서 28일간 저장하면서 육짙특성을 조사한 결과는 다음과 같다. pH는 대조구가 나머지 세 급여구보다 유의적으로 높았으며, 저장기간 경과에 따른 차이는 보이지 않았다. 보수력은 처리간에는 일정한 차이를 보이지 않았으며, 저장기간이 경과할수록 대조구와 T3는 계속 증가하였으며, T1과 T2는 14일까지 증가 후 감소하였다. 단백질 용해성은 T3가 나머지 세 급여구보다 높았으며, 저장기간이 경과할수록 모든 급여구가 14일까지 증가 후 감소하였다. 육색 분석결과 a*값은 저장 28일 대조구가 나머지 세 급여구보다 높은 반면 b값은 낮게 나타났다. VBN은 T3가 가장 높고 T1이 가장 낮게 나타났으며, TBARS는 T2와 T3가 대조구와 T1보다 높게 나타났다. 신선육의 관능검사 결과 육색과 기호성은 대조구가 나머지 세 급여구보다 높게 나타났으며, 외관은 T1이 나머지 세급여구보다 높게 나타났다. 식물성유 대체 급여로 돈육의 품질특성에는 큰 차이를 나타내지 않았으나 불포화지방산의 증가로 인해 산화가 촉진되는 경향이 있으므로 항산화제를 함께 급여하는 것이 바람직하리라 사료된다.

• 한국축산식품학회지
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• 제26권3호
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• pp.322-330
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• 2006

Sixteen semimembranous muscles were removed from sixteen left pig carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each sample was aged in a plastic box at $1^{\circ}C$ for 10 days, then vacuum packed and held at $1^{\circ}C$ for 28 days. The lightness and redness values of the aged pork were, in most cases, significantly increased on the surface and in the interior (p<0.05) by day 28 for all treatments, relative to day 1. The thiobarbituric acid reactive substances (TBARS) value significantly (p<0.05) increased for T1 and T4 from day 1 until day 14, but decreased after 14 days of storage (p<0.05). The TBARS value for T3 decreased with storage time (p<0.05), although there was no difference between 14 and 28 days. The total volatile basic nitrogen (VBN) content increased significantly with storage time (p<0.05) for all treatments, with the exception of T2. Total plate counts (TPC) increased significantly (p<0.05) with increasing storage time for all treatments. On day 1, T2 had the highest TPC value (p<0.05), while T4 was lowest (p<0.05). On 28 day, T2 had the lowest TPC value (p<0.05), while T3 was highest (p<0.05). E. coli levels showed a significant (p<0.05) decrease with increased storage for T1, T2 and T4. These results indicate that T2 was move effective at inhibiting the growth of E. coli than the other pork samples. The levels of Lactobacillus spp. increased with storage time for all samples. These results suggest that traditional Korean ingredients could be utilized to extend the shelf-life of aged pork during storage.

• 한국축산식품학회지
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• 제32권2호
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• pp.133-141
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• 2012

This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen ${\times}$ 4 diets ${\times}$ 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p<0.05) increased in the treatments than in the control group. The volatile basic nitrogen (VBN), at 1 d of storage, was lower in the treatments, while texture profiles and sensory evaluation did not differ between the control and the treatments (p>0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE $L^*$), yellowness (CIE $b^*$) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p<0.05), up to 7 d (p<0.05). Therefore, the results indicate that the substitution of the fermented king oyster mushroom by-products diet to swine diet influenced the quality of the meat and it may be an economically valuable ingredient.

• 한국축산식품학회지
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• 제32권2호
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• pp.184-189
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• 2012

본 시험은 육계 사료에 뽕잎 분말을 급여수준에 따라 5주간 사육한 육계의 pH, TBARS, VBN, 가열감량, 보수성 및 육즙손실을 조사하였다. 실험구는 뽕잎분말을 급여하지 않은 대조구, 뽕잎 분말 1% 급여구는 T1, 뽕잎 분말 2% 급여구는 T2, 그리고 뽕잎 분말 3% 급여구를 T3 등 4개 처리구로 나누어 사육한 후 10일간 냉장온도($4{\pm}1^{\circ}C$)에서 저장하면서 실험하였다. 계육의 pH는 저장기간이 경과하면서 증가하였고, 뽕잎 분말의 급여는 대조구보다 낮았으며 급여량이 증가할수록 다소 낮아졌다. TBARS와 VBN은 저장기간이 지남에 따라 증가하였고, 뽕잎 분말 급여구에서 급여량이 증가할수록 낮아지는 결과로 뽕잎분말의 급여는 계육의 저장성을 개선하는 결과이었다. 가열감량은 저장기간이 경과하면서 감소하였고, 처리구간에는 유의성이 없었다. 육즙손실은 저장기간이 지남에 따라 증가하였으며, 뽕잎 분말의 급여는 육즙손실이 감소되는 경향이나 저장 7일과 10일에 유의성은 없었다(p>0.05). 결론적으로 뽕잎 분말 3%급여는 TBARS와 VBN이 감소되어 계육의 저장성을 개선할 가능성이 있는 것으로 판단된다.

• 대한한의학회지
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• 제28권1호통권69호
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• pp.237-248
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• 2007

Objectives : Diabetes is a disease in which the body does not produce or properly use insulin. Etiological studies of diabetes and its complications showed that oxidative stress might play a major role. Therefore, many efforts have been tried to regulate free oxygen radicals for treating diabetes and its complications. Iksujisundan has been known to be effective for the treatment of diabetes. The present study was carried out to investigate the effect of Iksujisundan on renal function, peroxynitrite(ONOO-) scavenging activity and polyol pathway in streptozotocin-induced diabetic rats. Methods : The crushed Iksujisundan was extracted 3 times, each time with 3 volumes of methyl alcohol at 60$^{\circ}C$ for 24 h. The extract was filtered and evaporated under a reduced pressure using a rotary evaporator to yield 87.8g. Iksujisundan extract was orally administreted at 100 mg per 1 kg of body weight for 20 days to the diabetic rats induced by streptozotocin(60mg/kg). The effects of Iksujisundan extract on the streptozotocin-induced diabetic rats were observed by measuring the serum level of glucose, insulin, lipid components, creatinine and BUN, and also the kidney levels of superoxide anion radical(${\cdot}$O2-), nitric oxide(NO) and ONOO-, and also the enzyme activities involved in the polyol pathway. Results : The effects of Iksujisundan on the streptozotocin-induced diabetic rats with regards to body weight, blood glucose and indulin levels, creatinine and BUN levels, total cholesterol and triglyceride lavels, and HDL-cholesterol levels were all shown to be good enough to prevent and cure the diabetes and its complications. Iksujisundan inhibited the generation of ${\cdot}$O2-,NO and ONOO- in the kidney of streptozotocin-induced diabetic rats. Renal aldose reductase and sorbitol dehydrogenase activities were increased in the streptozotocin-induced diabetic rats were reversed toward natural activities. Conclusions : Iksujisundan might inhibit the development of diabetes and its complications by scavenging reactive oxygen and nitrogen species, thereby by reducing oxidative stresses and also by regulating the activities of polyol pathway enzymes, all of which could help to recover kidney function.

• 한국미생물·생명공학회지
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• 제38권4호
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• pp.434-441
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• 2010

최근 연구에서 폴리페놀을 함유한 천연물은 질병의 위험과 노화의 원인인 ROS와 RNS를 감소시키는 것과 연관이 있다고 밝혔다. 본 연구에서는 섬쑥부쟁이 추출물과 분획물의 산화와 염증에 대한 저해 효과가 있는지에 대한 연구를 조사하였다. 섬쑥부쟁이 70% 메탄올 추출물은 헥산층, 에틸아세테이트층, 부탄올층, 물층을 극성별로 분획하였다. 섬쑥부쟁이로부터 분획한 에틸아세테이트 추출물과 부탄올 추출물의 전자공여능은 $50\;{\mu}g/mL$에서 각각 58.0%, 46.4%를 나타냈다. 에틸아세테이트 추출물의 superoxide anion radical 소거능은 $50\;{\mu}g/mL$에서 64.65%를 나타냈고, 부탄올 추출물은 $50\;{\mu}g/mL$의 농도에서 35.66%의 저해 효과를 나타내었다. 항염증 효과와 관련된 hyaluronidase와 lipoxygenase의 저해 활성에 대한 에틸아세테이트 분획물의 효과는 $5\;{\mu}g/mL$의 농도에서 각각 24.37%, 29.5%의 저해 효과를 나타냈다. 이러한 에틸아세테이트 추출물의 항염증 효과는 nitric oxide 생성 억제에서도 유의했으며, Raw 264.7 cell 내 LPS에 의해 유도된 iNOS 단백질에서 $50\;{\mu}g/mL$의 EtOAc 추출물을 처리시 81.5%의 발현을 억제하는 효과가 확인되었다.

• 한국식품저장유통학회지
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• 제21권4호
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• pp.491-499
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• 2014

본 연구는 레토르트 삼계탕을 멸균 조건을 달리하여 실온 저장하면서 물리화학적 또는 관능학적 변화를 관찰하고 적정 가열 처리 조건을 파악하기 위해 실시하였다. $F_0$값을 4, 7과 10으로 각각 달리하여 레토르트 삼계탕을 제조한 후 $25^{\circ}C$에서 12개월 동안 저장하며 물리화학적 품질 변화를 비교하였다. 저장기간 중 삼계탕의 pH는 저장기간에 따라 감소하는 경향을 나타낸 반면, VBN, 카보닐, TBARS, 점도, 경도 값과 산소 농도 비율은 $F_0$값 수준이 높아질수록 증가하는 경향을 보였다. 관능검사 결과 F10 처리구의 12개월 후 조직감 항목을 제외한 모든 시료들에서 상품성 한계치인 5.0 이상으로 평가되었다. 종합적으로 $F_0$값 수준이 높을수록 제조 직후 및 저장 과정 중 레토르트 삼계탕의 품질열화 정도가 심하다는 것을 확인할 수 있었다. 따라서 삼계탕의 저장 중 품질 저하를 줄이고 안전성을 보장하는 적정 멸균 조건으로 제품을 생산하기 위한 기술개발이 필요할 것으로 사료된다.

• 동아시아식생활학회지
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• 제17권2호
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• pp.234-241
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• 2007

The aim of this study was to investigate the effects of the addition of red wine of pork patties during frozen storage on their water holding capacity, thawing loss, cooking loss, diameter change, thickness change, surface color, pH, VBN (volatile basic nitrogen) and TBARS (2-thiobarbituric acid reactive substances). Four types of pork patty were prepared; pork patty without red wine (control), and with the addition of 1%, 3% and 5% red wine (RWP-1, 3 -and t respectively). The pork patties were stored for 5 months at $-20^{\circ}C$. The water holding capacity was significantly decreased during frozen storage, which was not influenced by the addition of red wine (p<0.05). The thawing loss and cooking loss were significantly increased during frozen storage, which also was not influenced by the addition of red wine (p<0.05). There were no significant differences in the diameter and thickness changes during frozen storage, which was not influenced by the addition of red wine (p<0.05). There were no significant differences in the $L^*\;and\;b^*$ values, but the a value was significantly decreased during frozen storage. The $L^*,\;a^*\;and\;b^*$ values of the pork patties containing red wine were lower than those of the control patties (p<0.05). There were no significant differences in the pH and VBN content during the frozen storage period or on the addition of red wine to the patties. The TBARS value of the pork patties tended to increased with increasing in frozen storage period, but were decreased with increasing amount of red wine addition (p<0.05).

• Tuberculosis and Respiratory Diseases
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• 제73권1호
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• pp.38-47
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• 2012

Background: The prevalence rate of pulmonary tuberculosis (PTB) is steadily decreasing in South Korea. However, PTB is a disease with relatively high mortality and morbidity rates throughout Korea. Although there are many studies and statistics about the risk factors of PTB mortality in many countries, there are only a limited number of domestic papers on this topic. The aim of this study is to determine predictive factors for mortality among in-hospital patients associated with PTB. Methods: From December 2006 to January 2011, we reviewed medical records of 2,122 adult patients diagnosed with tuberculosis at a single tertiary hospital in a suburban area. In this study period, 960 patients were diagnosed with PTB by positive Acid fast bacilli smear and/or mycobacterial culture of the respiratory specimen. We compared the groups of patients deceased and patients discharged alive with PTB. The number of dead patients was 82 (47 males, 35 females). Results: Mortality was significantly associated with increased values of white blood cells (WBC), blood urine nitrogen (BUN), creatinine, C-reactive protein (CRP), numbers of involved lung field, and length of hospitalization. Also, it was associated with the decreased values of hemoglobin, lymphocyte, sodium, albumin, and cholesterol. Furthermore, admission through the emergency department, initial intensive care unit admission, and drug resistant PTB affected mortality in PTB patients. Independent predictors associated with PTB mortality are BUN, initial intensive care unit care, and admission during treatment of tuberculosis. Conclusion: In our study, mortality of pulmonary tuberculosis was related with parameters associated with nutritional status, disease severity at the time of admission, and drug resistance.