• 한국식품위생안전성학회지
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• 제27권1호
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• pp.68-73
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• 2012

본 연구에서는 축산물가공품 중 식육원료의 진위여부를 판별하기 위하여 분자생물학적 기법을 이용한 시험법을 개발하였다. 식육원료의 종 판별을 위한 유전자로는 미토콘드리아 DNA에 존재하는 12S 또는 16S 유전자를 대상으로 하였으며, 가공식품에 적용하기 위하여 PCR 산물의 크기는 200bp 내외가 되도록 프라이머(species-specific primer)를 설계하였다. 대상 식품원료로는 축산물 10종을 대상으로 하였으며 프라이머를 사용하여 유전자증폭(PCR) 후 전기영동 하여 예상되는 PCR 산물의 생성유무를 확인하였다. PCR을 실시한 결과 가축인 소고기, 돼지고기, 염소고기, 양고기, 사슴고기, 말고기에 대하여는 각각 131, 138, 168, 144, 191, 142bp에서, 가금류인 닭고기, 오리고기, 칠면조 고기, 타조고기에 대하여는 각각 281, 186, 174, 238bp에서 예상크기의 PCR 산물을 확인하였다. 그리고 프라이머 별로 유사 종에서는 비 특이적 PCR 산물(non-specific PCR product)은 생성되지 않았다. 본 연구에서 개발된 프라이머를 이용한 유전자분석법을 돼지고기 및 닭고기를 함유하는 축산물가공품, 소고기를 함유하는 복합조미식품을 대상으로 시험한 결과 적용 가능함이 확인되어 향후 축산물가공품 중 식육원료의 진위여부 판별에 활용이 가능할 것으로 판단된다.

• 한국식품조리과학회지
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• 제18권6호
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• pp.716-722
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• 2002

조리조건을 달리하여 가열조리된 육류에서 형성된 단백질의 열분해 산물의 발암성을 검색하고 이의 제어방법을 검토하여 보다 안전한 조리법을 확립하고자 육류 중 돼지고기를 가스그릴(GG)과 전기그릴(EG) 및 전자렌지(MW)를 이용하여 온도별로 조리 한 후 이의 80% 메탄올 추출물에 대해 변이원성을 Salmonella typhimurium reversion assay(in vitro), micronucleus test(in vivo)를 실행하여 검색하였다. 또한 가열조리 중 생성되는 변이원성을 제어하고자 항암 성분을 함유하고 있다고 알려진 채소즙과 녹차 추출물을 시료로 침지후 조리하여 이의 변이원성을 검토하였다. 가열 조리한 시료의 농도별(0.5, 2.5, 5.0, 10.0 mg/plate) 변이원성은 농도의존성을 나타내었고, 시료농도 5 mg/$m\ell$/plate에서 유의적으로 높은 변이원성을 나타냈다(p＜0.05). 또한 시료의 조리온도가 상승할수록 변이원성이 증가하여 조리온도 의존성을 알 수 있었고 S-9 mixture 첨가시 변이원성이 2-4배 정도 증가하여 간접 돌연변이원이 더 많이 포함되어 있음을 확인하였다. 육류의 종류별 변이원성은 돼지고기가 유의적으로 가장 높은 변이원성을 보였고 닭고기가 가장 낮은 변이원성을 나타냈다(p＜0.05). 돼지고기를 채소즙 및 녹차즙에 침지후 GG, EG로 조리하였을 때 생강＞양배추＞무즙의 순으로 생강즙에 침지한 시료에서 변이원성이 유의성 있게 낮게 나타났다(P＜0.05). 돌연변이원 생성 억제 효과가 높았던 시료를 이용하여 Micronucleus test를 한 결과 생강즙 처리군이 유의적으로 낮은 소핵 형성률을 나타내어 생강이 소핵 형성 억제 효과가 가장 큰 것을 알 수 있었다(p＜0.05). 실용적인 면에서는 생강즙은 물과 동량인 경우 냄새가 너무 강하여 맛에 영향을 줄 수 있으므로 양배추나 무즙을 이용한다면 고온 가열 조리시보다 안전성을 확보할 수 있을 것으로 사료된다.

• 한국식품과학회지
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• 제14권1호
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• pp.36-42
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• 1982

말쥐치(Novodon modestus) 및 도루묵(Arcotoscopus japonicus)을 원료로써 축육과 유사한 어육단백질농축물을 가공하기 위한 최적조건을 검토하였다. 말쥐치를 원료로 하였을 때, 고기풀의 pH 8.0, 식염첨가량 1%, 고기풀에 대하여 3배량의 $25^{\circ}C$ 에탄올에 15분간 침지처리한 다음 다시 2배량의 비등 에탄올에 15분간 2회 침지처리하는 것이 좋았다. 도루묵의 경우는 pH 및 식염첨가량은 말취지와 같고 4배량의 $25^{\circ}C$ 에탄올에 15분간 침지처리하고, 다시 4배량의 비등 에탄올에 25분간 4회 침지처리하는 것이 좋았다. 이와같은 최적조건하에서 만든 말취지 및 도루묵의 축육과 비슷한 조직단백질 농축물 제품의 수분은 각각 9.7%, 9.5%, 단백질은 각각 84.5%, 84.2%, 지질은 각각 0.2%, 1.1%였으며, 수율은 각각 13.7%, 12.5%였다. 그리고 제품 중의 필수아미노산함량은 쇠고기 및 대두단백질과 비교하였을 때 큰 손색이 없었다.

• Asian-Australasian Journal of Animal Sciences
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• 제32권12호
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• pp.1897-1906
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• 2019

Objective: An experiment was conducted to investigate the effects of dietary non-phytate phosphorus (nPP) deficiency on intestinal pH value, digestive enzyme activity, morphology, nutrient utilization, and gene expression of NaPi-IIb in meat ducks from 1 to 21 d of age. Methods: A total of 525 one-d-old Cherry Valley ducklings were fed diets (with 7 pens of 15 ducklings, or 105 total ducklings, on each diet) with five levels of nPP (0.22%, 0.34%, 0.40%, 0.46%, or 0.58%) for 21 d in a completely randomized design. Five experimental diets contained a constant calcium (Ca) content of approximately 0.9%. Body weight (BW), body weight gain (BWG), feed intake (FI), and feed to gain ratio (F:G) were measured at 14 and 21 d of age. Ducks were sampled for duodenum and jejunum digestion and absorption function on 14 and 21 d. Nutrient utilization was assessed using 25- to 27-d-old ducks. Results: The results showed ducks fed 0.22% nPP had lower (p<0.05) growth performance and nutrient utilization and higher (p<0.05) serum Ca content and alkaline phosphatase (ALP) activity. When dietary nPP levels were increased, BW (d 14 and 21), BWG and FI (all intervals), and the serum phosphorus (P) content linearly and quadratically increased (p<0.05); and the jejunal pH value (d 14), duodenal muscle layer thickness (d 14), excreta dry matter, crude protein, energy, Ca and total P utilization linearly increased (p<0.05); however, the serum ALP activity, jejunal $Na^+-K^+$-ATPase activity, and duodenal NaPi-IIb mRNA level (d 21) linearly decreased (p<0.05). Conclusion: The results indicated that ducks aged from 1 to 21 d fed diets with 0.22% nPP had poor growth performance related to poor intestinal digestion and absorption ability; but when fed diets with 0.40%, 0.46%, and 0.58% nPP, ducks presented a better growth performance, intestinal digestion and absorption function.

• Journal of Evidence-Based Herbal Medicine
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• 제2권1호
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• pp.19-24
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• 2009

GD68 is newly developed herb complex prescription. The constituent herbs of GD68 were Massa Medicata Fermentata, Atractylodis Rhizoma Alba, Poria, Zingiberis Siccatum Rhizoma, Crataegi Fructus, Saccarum Granorum, Agastachis Herba, Taraxaci Herba, Perillae Herba, Scutellariae Radix, Astragali Radix, Ginseng Radix, Houttuyniae Herba and Halloysitum Rubrum. The aim of this study was to examine feed value of GD68 in duck. The weight gain of ducks fed with supplemental GD68 high compared to those of the control. The feed intake and mortality of ducks fed with supplemental GD68 low compared to those of the control. The moisture, crude lipid and calorie content of the ducks fed GD68 were decreased, but the crude protein content of the ducks fed GD68 was increased. And we investigated the effect of GD68 on the production of cytokines in human T-cell line, MOLT-4 cells. GD68 plus concanavalin A (Con A) increased the interferon-$\gamma$ and interleukin-2 production compared with Con A alone. These results indicate that the supplemental GD68 may improve the production, meat quality and immunity of ducks.

• 한국유기농업학회지
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• 제16권1호
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• pp.59-89
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• 2008

The Council Regulation (EEC) No 2092/91 of 24 Juni 1991 on organic production of agricultural products and indications referring thereto on agricultural products and foodstuffs. This Regulation describes the legal framework for agricultural products and foodstuffs obtained organically. The Regulation establishes a harmonized framework for the production, labelling and inspection of agricultural products and foodstuffs in order to increase consumer confidence in such products and ensure fair competition between producers. This article presents a study about inspection and certification system of organic production of agricultural products and foodstuffs in Germany. In order to guarantee respect for the rules of production, the Regulation provides for an inspection system to ensure that operators who produce, prepare or store organic products or import them from third countries notify the competent private and public authorities in the Member States of their activities. These inspection authorities must, at the very least, ensure application of the minimum inspection and precautionary measures laid down in Annex III to the Regulation. For the production of meat, the Regulation states that the Member States must guarantee the traceability of products throughout the production, processing and preparation chain.

• Preventive Nutrition and Food Science
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• 제16권4호
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• pp.364-369
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• 2011

Levels of carbon dioxide gas, a metabolite of microbial growth, have been reported to parallel the onset of microbial spoilage and may be used as a convenient index for a packaged food's shelf life. This study aimed to establish a kinetic model of $CO_2$ production from perishable food for the potential use for shelf life control in the food supply chain. Aerobic bacterial count and package $CO_2$ concentration were measured during the storage of seasoned pork meat at four temperatures (0, 5, 10 and $15^{\circ}C$), and their interrelationship was investigated to establish a mathematical model. The microbial growth at constant temperature was described by using model of Baranyi and Roberts. $CO_2$ production from the stored food could be explained by taking care of its yield and maintenance factors linked to the microbial growth. By establishing the temperature dependence of the microbial growth and $CO_2$ yield factor, $CO_2$ partial pressure or concentration in package headspace could be estimated to a limited extent, which is helpful for controlling the shelf life under constant and dynamic temperature conditions. Application and efficacy of the model needs to be improved with further refinement in the model.

• 한국축산식품학회지
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• 제30권4호
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• pp.669-673
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• 2010

The purpose of this study was to evaluate kiwifruit as a tenderizer by its effects in improving the quality of various beef parts. Basic data are provided for development of standard recipes for convenient cooking in foodservice. The optimum temperature of the crude proteolytic enzymes in the kiwifruit was determined to be $65^{\circ}C$. The substrate specificity of the enzymes was higher in beef than in pork, chicken, or duck. The enzymes had their greatest effects on chuck and rib parts, and had lower effects on loin, breast, and round parts, in that order. As the amount of kiwifruit extract increased, the moisture content of the cooked beef also increased. The addition of 10% kiwifruit improved the sensory quality of the cooked beef. In particular, the texture scores of cooked beef samples treated with 10% and 15% kiwifruit extract were significantly higher than the other samples (p<0.001), and juiciness and overall acceptability scores were also highest. In summary, 10% kiwifruit extract is deemed an appropriate addition to improve.

• 종양간호연구
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• 제8권2호
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• pp.120-127
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• 2008

Purpose: The purpose of this study was secondary analysis to explore about risk factors with breast cancer on a basis of primary literature. Methods: This study was searched articles by using CINAHL, MEDLINE, Riss4u, Internet website regarding breast cancer. This study searched for the journal published in Korea and foreign countries from 2000 to 2008, about risk factors of breast cancer. This study was reviewed 42 articles (5 experimental study, 35 survey, 1 qualitative study, 1 report) suitable for the research objectives. Results: Magnitude of risk breast cancer (++) was age, geographic region, family history, mutations in BRCA1, BRCA2 genes and in other penetrance genes, radiation, history of benign breast disease, late age of menopause, early age of menarch, nulliparity and older age at first birth, high mammographic breast density, high insulin-like growth factor 1 level. Magnitude of risk factor (+) was hormone replacement therapy, oral contraceptives use, obesity, tall stature, alcohol consumption, high prolactin level, high saturated fat and well-done meat intake, polymorphisms in low penetrance gene, high socioeconomic status. Conclusion: A breast cancer screening protocol according to magnitude of risk factors is needed for disease prevention. The nurses need to educate and counsel women with risk factors of breast cancer.

• 한국응용과학기술학회지
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• 제34권1호
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• pp.132-141
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• 2017

본 연구의 목표는 열 스트레스 하에서 오리사료 내 대사에너지(ME) 수준이 혈액 매개변수에 미치는 영향을 조사하는 것이었다. 총 240마리의 육용 오리 채리밸리((Anas platyrhynchos)를 4처리구로 완전임의배치 한 후 42일 동안 사육하였다. 처리구는 ME 2900 kcal/kg, ME 3000 kcal/kg, ME 3100 kcal/kg 및 ME 3200 kcal/kg로 구분하였다. 혈액 지질 프로파일은 ME 3000과 비교할 때 ME 2900이 높았으나 ME 3100과 ME 3200은 낮았다 (p < 0.05). 혈액 aspartate aminotransferase (AST)와 alanine aminotransferase (ALT) 수준은 ME 3000과 비교할 때 ME 3100과 ME 3200에서 증가하였다 (p < 0.05). 혈액 적혈구와 혈소판 프로파일은 ME 3000과 비교할 때 ME 3100과 ME 3200은 높아졌으나 ME 2900은 감소하였다 (p < 0.05). 혈액 전해질 가운데, chloride ($Cl^-$) 농도는 ME 3000과 비교할 때 ME 2900에서 낮아졌다 (p < 0.05). 혈액 가스와 $PCO_2$는 ME 3000과 비교할 때 ME 2900에서 감소하였다 (p < 0.05). 혈액 면역물질(IgG) 수준은 ME 3000과 비교할 때 ME 2900에서 줄어들었다 (p < 0.05). 스트레스 호르몬, 코르티코스테론은 ME 3000과 비교할 때 ME 2900에서 높아졌으나 ME 3100과 ME 3200은 낮아졌다 (p < 0.05).