• 지역사회간호학회지
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• 제11권2호
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• pp.538-555
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• 2000

The purpose of this study, in which 573 students from 2 high schools in Kang Nung city participated was to identify the attitude and experience of sexual harassment. This information will provide useful data, and promote a more systematic sexual harassment education program. The subjects of this study were 278 male students and 295 female students. The data was collected from September 25 to October 6. 2000. The data was analyzed using the statistical Computer package. SPSS to manipulate the data along with frequency, percentage, and mean t-test. The results from this study were summarized as follows. 1. The results from this comparison between two groups were significant in their attitude on sexual harassment(t=-2.26. p=0.024). Female students had higher scores than male students. 2. As a cause of sexual harassment. 'A man's misjudgement regarding a women as sexual objects(n=130: 22.7%)'. 'Patriarchal system of unequal distribution of power and status between the sexes(n=105: 18.3%)'. 'The effect of sexual stimulatives. (pornography. pornovideo. TV program ect.)(n=89: 15.5%)'. 3. As a countermeasure for prevention, 'Punishment, law and regulation of the sexual harasser(n = 151; 26.4%)', 'A preventive education of sexual harassment in adolescence (n = 125: 21.8%)'. 'Reformation of gender inequality and sex discrimination in the socio-structure(n=76; 13.3%)'. 4. Out of 573 students who participated in this study, 209(36.5%) students reported experiencing an incident of sexual harassment. For 278 males who participated in this study, 88(31.7%) had experienced an incident of sexual harassment. For the 295 females who participated in this study, 121(41.0%) had experienced an incident of sexual harassment. The type of sexual harassment is reported physical sexual harassment(n = 248: 40.5%), verbal sexual harassment(n = 226; 36.7%), and visual sexual harassment(n=139: 22.6%). 5. Their age in which they had experienced harassment was usually 'after 16 years of age(n=122: 58.4%)'. The age of harassers were mostly teenagers(n=112; 53.6%). The relationship to the with sexual harasser was a stranger (n=85; 40.7%), or a friend(n=78: 37.3%). After the incident of sexual harassment occurred, some students informed friends (n=114: 54.5%), 63(30.1%) told no one. Male students' feelings after the experienced harassment ranged from: 'be interesting', 'be pleasant'. Female students' feelings after the experienced harassment ranged from; 'be surprised', 'get a shock', 'fear', 'shame'.

• 한국식품영양과학회지
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• 제15권1호
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• pp.45-55
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• 1986

우리나라에서 건제품(乾製品)으로 많이 이용되고 있는 갈치와 가자미의 건조(乾燥) 및 저장시(貯藏時) 일어나는 지질(脂質) 및 산화지질(酸化脂質)과 단백질(蛋白質)과의 반응(反應)이 이들 어육(魚肉)의 in vitro protein digestibility저하(低下)에 미치는 영향과 이에 수반되는 available lysine의 불용화(不溶化) 및 효소(酵素) 불소화성(不消化性) 물질(物質) 생성(生成) 정도의 변화를 실험한 결과는 다음과 같다. 가자미 및 갈치 생시료(生試料)의 소화율(消化率)은 87.63, 86.08%이었고, 일건(日乾), 열건시료(熱乾試料)는 건조(乾燥) 중 $1{\sim}2%$정도 저하(低下)되었으나 탈지시료(脫脂試料)는 각각 89.15, 87.15%로 증가하였다. 저장(貯藏) 중의 소화율(消化率)은 모든 시료(試料)에서 저하(低下)되었고 특히 갈치 열건시료(熱乾試料)는 78.00%로 심한 감소를 나타내었다. TIS함량은 생시료(生試料)에서 가자미, 갈치가 각각 0.88, 0.96mg/g solid이었으며, 탈지시료(脫脂試料)는 건조(乾燥) 및 저장(貯藏) 중 TIS함량의 증가가 적었고 소화율(消化率)은 높게 나타났다. VBN 및 PoV는 저장 10일에 저장초기의 2배(倍)정도로 증가하였고, 저장 30일에는 급격히 감소되었다. 갈변물질(褐變物質)의 형성은 저장기간이 증가함에 따라 증가되었다. 가자미 및 갈치 지질(脂質)의 주요(主要) 구성지방산(構成脂肪酸)은 $C_{18:1},\;C_{16:0},\;C_{22:6}\;C_{16:1}$등이었으며 총불포화지방산(總不飽和脂肪酸)함량은 가자미 79.2%, 갈치 67.8%이었고 저장 중 포화지방산(飽和脂肪酸)이 증가하고 불포화지방산(不飽和脂肪酸)이 감소하는 경향을 보였다. Available lysine은 갈치가 가자미보다 많았으며 저장 30일에는 저장초기량의 8.23%가 각각 손실되었다. 이상에서 수산단백식품(水産蛋白食品)은 건조(乾燥) 저장(貯藏) 중 산화지질(酸化脂質)과의 반응(反應)으로 단백질(蛋白質)의 양적(量的) 손실(損失)을 초래하였고, 비효소(非酵素)적 갈변(褐變), 지질일단백질(脂質一蛋白質)의 불용성(不溶性) 복합체(複合體) 형성(形成), available lysine의 불용화(不溶化), TIS의 생성(生成), 어육(魚肉)내의 구성지방산(構成脂肪酸)과 아미노산의 변화(變化)로 in vitro protein digestibility 저하(低下)를 비롯하여 어육(魚肉)의 갈변(褐變), 풍미손상(風味損傷) 및 영양가손실(營養價損失)등의 어육(魚肉)의 품질저하(品質低下)를 초래하는 주요인(主要因)으로 분석되었다.

• 직업교육연구
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• 제37권4호
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• pp.23-44
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• 2018

본 연구의 목적은 직업계 고교생의 직업기초능력평가를 기준으로 잠재프로파일 집단을 구분하고, 각 집단별 특성을 분석하는 것이다. 이를 위해, 2016년 대한상공회의소 직업기초능력평가에 참여한 86,814명의 데이터를 분석하였다. 연구결과는 다음과 같다. 첫째, 전체 직업계 고교생의 직업기초능력 잠재프로파일은 4개 집단(일반인지-낮은적응형[39%], 인지적응일반형[30%], 직장적응추구형[11%], 하위인지-직장적응 위험형[20%])으로 구분되었다. 둘째, 고등학교 유형별 잠재프로파일 결과, 특성화고 고교생은 전체 직업계 고교생 프로파일 분석 패턴과 유사하였고, 마이스터고 고교생은 전반적으로 인지역량 수준이 높았으며, 일반고(종합고) 고교생들의 인지능력은 보통 이하로 나타났다. 셋째, 직업계 고교생의 직업기초능력 프로파일 집단은 국어, 영어, 수학, 문제해결 등 인지영역보다 직장적응 등 비인지적 측면에 의해 보다 명확하게 분류되었다. 넷째, 직장적응능력이 높은 잠재집단은 다른 집단에 비해 졸업 후 취업으로의 진로결정 수준이 높았다. 이러한 연구결과를 기초로 향후 직업계 고교생의 직업기초능력 향상을 위한 학업 및 진로지도 정책 방향과 시사점을 제안하였다.

• 대한간호학회지
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• 제30권4호
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• pp.1045-1054
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• 2000

As cost pressures have escalated, policy makers, politicians, health care providers and families have tried to devise ways to reduce health care costs. While originally developed to enhance patient control and to provide better care at the end of life, hospice care has recently received significant attention as a mean of reducing health care costs. As a program providing care for patients who are dying at their homes, hospice has expanded slowly since the opening of the first hospice in Korea in 1963. Therefore, a variety of services that responds to the needs and concerns of many dying people and their families is limited The purpose of this study was to determine the potential cost savings at the end of life among patients who used home hospice compared with the patients who received institutional care in Korea. This study used a retrospective, descriptive design. The sample for this study included 46 patients who died of lung cancer: 25 patients who received home hospice care and 21 patients who received institutional care. Data on patient characteristics, kinds and frequencies of provided treatment and nursing services, and hospice and hospital charges during the last month before death were collected. Cost of care was measured by the average cost per patient per day in the last month of life. The results of the study indicated that there were significant differences in average cost of care between home hospice sample and institutional care sample (t=9.956, p<.001; home hospice sample: M=18,102 won, institutional care sample: M=317,578 won). The cost of the home hospice sample was approximately 6% of the cost of institutional care. The majority of the home hospice nursing services were education (35.7%) and supportive counseling (25.2%), followed by medication management (13.6%), assessment (12.1%), basic nursing (7.2%), treatment (5.5%) and others. In institutional care sample, basic nursing and treatment were more emphasized than education or supportive counseling among the nursing services provided. The results of this study showed the potential for hospice to reduce costs and implications for policymakers and clinicians to incorporate hospice program into the formal health care delivery system in Korea.

• 동아시아식생활학회지
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• 제19권2호
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• pp.157-168
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• 2009

The principal objective of this study was to provide basic data regarding health care services for middle-aged men, via an analysis of the relationships among stress level, food habits and well-being-related attitudes with social-demographic characteristics and health-related factors. The main findings of this study were as follows. The average age of the participants was $48.7{\pm}5.2$. With regard to health status, 18.8% of the participants were diagnosed with digestive diseases within the past year. Stress levels were higher in the participants with lower levels of educational attainment. Furthermore, participants who had become divorced or lived separately from their families, participants who did not have their own houses, and participants who reported low marital satisfaction also had high levels of stress. Our food habits scores revealed meaningful differences among the study subjects, and were shown to vary with marital satisfaction, occupation, and residence type. In terms of both the importance and practice level of well-being-associated food habits, the most frequent response in this study was 'Consume home-made food rather than processed or ready-to-eat food' ($4.30{\pm}0.86$, $3.68{\pm}1.04$). In terms of importance level, the factors most relevant to well-being in terms of food habits were education level, marital satisfaction, residence type, self-assessed health status, smoking, drinking, regular exercises and leisure activities. With regard to practice levels, the degree to which subjects engaged in food habits targeted toward well-being differed meaningfully depending on marital status, marital satisfaction, residence type, family type, self-assessed health status, smoking, drinking, nutritional supplement intake, regular exercises and leisure activities. After analyzing the correlation among stress level, food habit score and the attitude towards well-being-related dietary habits (importance and practice level), we observed a meaningful relationship between the four factors at the level of p<0.001. According to the above result, continuous attention to health, including the appropriate control of smoking and drinking, as well as, stress management, via regular exercises and appropriate food habits is expected to exert a positive influence on the prevention of disease, and is also expected to improve quality of life. For all well-being-associated items, the importance level was shown to be higher than the practice level. Thus, in order to foster health-oriented food habits, we recommend that a new plan be designed, targeted toward ease of active practice for middle-aged men.

• 한국의류학회지
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• 제37권3호
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• pp.280-291
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• 2013

This paper analyzes desirable breast types using measurements from 31 selected female subjects based on the ratio of breast in works of art and to design a brassiere cup design according to the breast type of 182 female subjects in their 20s. The subjects selected for this paper are somewhat larger than a previous study on aesthetically perfect breasts of foreigners according to chest breadth, center neck point to breast point, breast circumference, and breast volume. However, the aesthetic breasts of foreigners are larger than the subjects selected for this study according to chest depth, under-bust circumference, and bust point to bust point. Comparing various breasts types and aesthetic breasts, padding is necessary to complement the form of flat breasts to increase the volume and diameter. Brassiere cups for cone-shaped breasts should be designed to increase breast volume through an increase in nipple height. Hemisphere breasts should be designed to increase the overall volume-leaving diameter. Protrusion breasts should enhance the functions of aggregating and supporting without any increase or decrease of the breast volume. Drooping breasts require the ability to support a large volume to stabilize the breast. Subjects were selected depending on the ratio of breast silhouette as works of art and who have large breasts in disproportional to a slender trunk. Three items, the circumferential length of breast, height of the nipple, and the depth of inner breast using the anthropomorphic measurements of 182 subjects were measured through regression equations for breast volume. Breast volume = -394.86 + 27.52 ${\times}$ (the circumferential length of breast) + 18.73 ${\times}$ (height of the nipple) + 12.85 ${\times}$ (the depth of inner breast). Regression equations to extract the aesthetic breast volume in measurements irrelevant to breasts using the anthropomorphic measurements of 31 subjects were as follows. Aesthetic breast volume = -611.30 + 17.67 ${\times}$ (bust circumference) -24.29 ${\times}$ (under-bust circumference) + 16.31 ${\times}$ (neck point to breast point to waistline) + 22.83 ${\times}$ (bust breadth) + 12.22 ${\times}$ (waist depth) -8.34 ${\times}$ (interscye- front). This prediction equation is useful to develop a breast type brassiere pattern, complement breast enhancement surgery, or minimize the effect a mastectomy.

• 한국수산과학회지
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• 제24권5호
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• pp.273-288
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• 1991

연골어류와 경골어류의 진화에 관한 생리생화학적 차이를 특정한 소화효소의 성질과 구조면에서 밝혀 보고자 본 연구를 시도하였다. 양 어종을 대표하는 종류로서 복상어와 고등어를 시료로 선정하고, 소화효소 중 trypsin을 대상으로 하여, 우선 그 정제방법의 확립, 분자량의 측정, 반응 및 안정성에 미치는 pH 및 온도의 영향, 그리고 금속이온과 화학약제가 반응에 미치는 영향 등을 분석 검토하였으며, 그 내용을 요약하면 다음과 같다. 1. 정제방법에 관하여, 민저 복상어 trypsin은 4 염화탄소로서 탈지 추출한 조효소에 대하여 $50-70\%$ 포화 황산암모늄 염석, DEAE-Sephadex A-50칼럼 크로마토그래피, benzamidine-Sepharose 6B, 친화성 크로마토그래피, Sephadex G-75-120 겔 여과법을 거쳐 disc- 전기영동법, SDS-PAG 전기영동법 및 겔 여과법상 균질상태로 얻었다. 또, 고등어의 trypsin은 역시 4염화탄소로서 탈지 추출한 조효소에 대하여 $30-70\%$포화 황산암모늄 염석, benzamidine-Sepharose 6B 친화성 크로마토 그래피, DEAE-Sephadex A-50 크로마토그래피 등의 재크로마토그래피, benzamidine-Sepharose 6B에 의한 재크로마토그래피 등의 정제과정을 거쳐 disc- 전기영동법, SDS-PAG 전기영동법 및 겔 여과법으로 균질의 가칭 trypsin-A와 B를 달리하였다. 2. 이들 유래를 달리하는 각 trypsin의 분자량은 SDS-PAG 전기영동법으로 측정했을 때, 복상어 trypsin 31,700, 고등어 trypsin-A 30,000, 고등어 trypsin-B 29,000, 그리고 겔 여과법으로 측정했을 때, 복상어 21,500, 고등어 trypsin-A 23,700, 고등어 trypsin-B 21,500이었다. 3. 이들 효소들의 알맞은 반응조건은 복상어 trypsin pH 9.0, $45-50^{\circ}C$, 고등어 trypsin-A와 B pH 8.0, $50^{\circ}C$였다. pH와 온도조건에 따른 안정성을 각각 pH와 온도조건별로 30분간 전처리한 후에 그 활성에 미치는 영향으로 비교해 본 결과, pH의 변화에 대하여는 복상어 trypsin은 pH 10.0에서, 그리고 고등어 trypsin-A는 pH 7.0-9.0에서, 고등어 trypsin-B는 pH 8.0에서 안정하였고, 온도조건에 대하여는 복상어 trypsin은 $25^{\circ}C$까지, 그리고 고등어는 trypsin-A가 $10^{\circ}C$까지, 고등어 trypsin-B는 $35^{\circ}C$까지는 안정하였으나, 그 이후부터는 불안정하였다. 4. 이들 효소들은 공통적으로 금속이온 Ag^{2+},\;Cu^{2+}$ 및 $Hg^{2+}$에 의하여 저해를 받았으며, 그 저해의 정도는 고등어 trypsin-A와 B가 보다 심하게 받았다. 또 이들 효소들은 antipain, leupeptin, TLCK(to-syllysine chloromethyl ketone) 및 SBTI(soybean trypsin inhibitor)에 의하여 현저한 저해를 받았고, PMSF(phenylmethane sulfonylfluoride), DFP(diisopropyl fluorophosphate) 및 benzamidine에 의하여 어느정도 저해를 보여 모두 serine-계의 trypsin임을 뒷받침하였다

• 감성과학
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• 제25권2호
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• pp.23-30
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• 2022

물체의 무게감은 감각 측면에서 중요하게 다뤄진 연구 주제로 물체의 무게뿐만 아니라, 크기, 색상, 재질 등의 영향을 받아 크기-무게, 색상-무게 그리고 재질-무게 왜곡 현상을 갖는 것으로 알려져 있다. 온도는 우리의 일상생활에 매우 중요한 환경적 요소이나, 물체의 온도가 무게감에 어떤 영향을 미치는지에 대해 충분한 연구가 되어 있지 않다. 본 연구는 물체의 온도가 무게감에 미치는 영향을 파악하고자 하였다. 이를 위해 본 연구는 물체의 온도, 무게를 조정하기 용이한 스테인리스 컵을 무게감 측정 물체로 선정하였고, 온도 5 수준(0, 9, 20, 40, 70℃), 무게 2 수준(250, 400g)의 조합으로 10개의 스테인리스 컵을 준비하였다. 무게감 실험에는 건강한 20대 남여 40명이 참여하였고, modulus 방법에 따라 기준 컵 대비 주어진 컵의 무게감을 평가하였다. 실험 데이터의 분석 결과, 온도, 무게 모두 무게감에 유의한 영향을 주는 것으로 나타났다. 온도가 무게감에 주는 영향은 물체의 무게에 따라 다르게 나타났는데, 적은 컵 무게(250g)로 컵의 무게감이 작은 경우 컵의 온도는 무게감에 영향을 주지 않았다. 반면, 큰 컵 무게(400g)에서 낮은 온도에서 무게감이 커지는 것으로 나타났다. 이의 결과는 온도의 물체 무게감의 영향이 크기-무게 왜곡에 따라 달라짐을 의미한다.

• Journal of Nutrition and Health
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• 제8권1호
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• pp.15-37
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• 1975

I. Subject of the study A study on the nutritive value and utilization of powdered seaweeds. II. Purpose and Importance of the study A. In Korea the shortage of food will be inevitable by the rapidly growing population. It will be very important study to develop a new food from the seaweeds which were not used hitherto for human consumption. B. The several kinds of seaweeds have been used by man in Korea mainly as side-dishes. However, a properly powdered seaweed will enable itself to be a good supplement or mixture to certain cereal flours. C. By adding the powdered seaweed to any cereals which have long been staple foods in this country the two fold benefits; saving of cereals and change of dietary pattern, will be secured. III. Objects and scope of the study A. Objects of the study The objects will come under four items. 1. To develop a powdered seaweed as a new food from the seaweeds which have been not used for human consumption. 2. To evaluate the nutritional quality of the products the analysis for chemical composition and animal feeding experiment will be conducted. 3. Experimental cocking and accepability test will be conducted for the powdered products to evaluate the value as food stuff. 4. Sanitary test and also economical analysis will be conducted for the powdered products. B. Scope of the study 1. Production of seaweed powders Sargassum fulvellum growing in eastern coast and Sargassum patens C.A. in southern coast were used as the material for the powders. These algae, which have been not used for human consumption, were pulverized through the processes of washing, drying, pulverization, etc. 2. Nutritional experiments a. Chemical composition Proximate components (water, protein, fat, cellulose, sugar, ash, salt), minerals (calcium, phosphorus, iron, iodine), vitamins (A, $B_1,\;B_2$ niacin, C) and amino acids were analyzed for the seaweed powders. b. Animal feeding experiment Weaning 160 rats (80 male and 80 female rats) were used as experimental animals, dividing them into 16 groups, 10 rats each group. Each group was fed for 12 weeks on cereal diet (Wheat flour, rice powder, barley powder, potato powder, corn flour) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. After the feeding the growth, feed efficiency ratio, protain efficiency ratio and ,organs weights were checked and urine analysis, feces analysis and serum analysis were also conducted. 3. Experimental cooking and acceptability test a. Several basic studies were conducted to find the characteristics of the seaweed powder. b. 17 kinds of Korean dishes and 9 kinds of foreign dishes were prepared with cereal flours (wheat, rice, barley, potato, corn) with the supplementary levels of 5%, 10%, 15%, 20% and 30% of the seaweed powder. c. Acceptability test for the dishes was conducted according to plank's Form. 4. Sanitary test The heavy metals (Cd, Pb, As, Hg) in the seaweed powders were determined. 5. Economical analysis The retail price of the seaweed powder was compared with those of other cereals in the market. And also economical analysis was made from the nutritional point of view, calculating the body weight gained in grams per unit price of each feeding diet. IV. Results of the study and the suggestion for application A. Chemical composition 1. There is no any big difference in proximate components between powders of Sargassum fulvellum in eastern coast and Sargassum patens C.A. in southern coast. Seasonal difference is also not significant. Higher levels of protein, cellulose, ash and salt were found in the powders compared with common cereal foods. 2. The levels of calcium (Ca) and iron (Fe) in the powders were significantly higher than common cereal foods and also rich in iodine (I). Existence of vitamin A and vitamin C in the Powders is different point from cereal foods. Vitamin $B_1\;and\;B_2$ are also relatively rich in the powders.'Vitamin A in ·Sargassum fulvellum is high and the levels of some minerals and vitamins are seemed4 to be some influenced by seasons. 3. In the amino acid composition methionine, isoleucine, Iysine and valine are limiting amino acids. The protein qualities of Sargassum fulvellum and Sargassum patens C.A. are seemed to be .almost same and generally ·good. Seasonal difference in amino acid composition was found. B. Animal feeding experiment 1. The best growth was found at.10% supplemental level of the seaweed Powder and lower growth rate was shown at 30% level. 2. It was shown that 15% supplemental level of the Seaweed powder seems to fulfil, to some extent the mineral requirement of the animals. 3. No any changes were found in organs development except that, in kidney, there found decreasing in weight by increasing the supplemental level of the seaweed powder. 4. There is no any significant changes in nitrogen retention, serum cholesterol, serum calcium and urinary calcium in each supplemental level of the seaweed powder. 5. In animal feeding experiment it was concluded that $5%{\sim}15%$ levels supplementation of the seaweed powder are possible. C. Experimental cooking and acceptability test 1. The seaweed powder showed to be utilized more excellently in foreign cookings than in Korean cookings. Higher supplemental level of seaweed was passible in foreign cookings. 2. Hae-Jo-Kang and Jeon-Byung were more excellent than Song-Pyun, wheat cake, Soo-Je-Bee and wheat noodle. Hae-Je-Kang was excellent in its quality even as high as 5% supplemental level. 3. The higher levels of supplementation were used the more sticky cooking products were obtained. Song-Pyun and wheat cake were palatable and lustrous in 2% supplementation level. 4. In drop cookie the higher levels of supplementation, the more crisp product was obtained, compared with other cookies. 5. Corn cake, thin rice gruel, rice gruel and potato Jeon-Byung were more excellent in their quality than potato Man-Doo and potato noodle. Corn cake, thin rice gruel and rice gruel were excellent even as high as 5% supplementation level. 6. In several cooking Porducts some seaweed-oder was perceived in case of 3% or more levels of supplementation. This may be much diminished by the use of proper condiments. D. Sanitary test It seems that there is no any heavy metals (Cd, Pb, As, Hg) problem in these seaweed Powders in case these Powders are used as supplements to any cereal flours E. Economical analysis The price of the seaweed powder is lower than those of other cereals and that may be more lowered when mass production of the seaweed powder is made in future. The supplement of the seaweed powder to any cereals is also economical with the criterion of animal growth rate. F. It is recommended that these seaweed powders should be developed and used as supplement to any cereal flours or used as other food material. By doing so, both saving of cereals and improvement of individual's nutrition will greatly be achieved. It is also recommended that the feeding experiment for men would be conducted in future.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.617-625
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• 2006

본 연구에서는 Sous vide Cook-Chill System과 Cook-chill System으로 음식을 생산함으로써 이에 따른 생산방법과 저장온도에 따라 각각의 음식의 품질을 비교 평가함으로서 보다 안전한 Cook-Chill System의 운영을 위한 기초 자료를 제공하고자 하였다. 이를 위해 단체급식소에서 제공되는 닭고기장조림을 실험재료로 선정하고 Sous vide Cook-Chill System과 Cook-Chill System으로 생산 및 저장하면서 각각의 품질을 평가하였으며, 그 결과를 요약하면 다음과 같다. 생산방법 및 저장온도에 따른 이화학적 품질 측정결과는 pH의 경우, SVCC와 CC의 3$^{\circ}C$와 10$^{\circ}C$ 저장 10일째 각각 6.10과 5.89, 6.39와 6.40이었다. 재가열 후에는 SVCC와 CC의 경우 3$^{\circ}C$와 10$^{\circ}C$ 저장 10일째에서 각 각6.40과 6.39, 6.64와 6.61로 재가열전 보다 높은 증가율을 보였다. Aw의 경우, SVCC와 CC의 경우 3$^{\circ}C$와 10$^{\circ}C$ 저장 10일째에서 각 각 0.94와 0.95, 0.94와 0.98이였다. 재가열 후에는 SVCC의 경우 3$^{\circ}C$와 10$^{\circ}C$ 저장 10일째에서 모두 0.94, CC에서는 각 각 0.95, 0.98이었다. 수분함량의 경우, SVCC와 CC의 경우 급격한 증가와 감소를 보이다가 3$^{\circ}C$와 10$^{\circ}C$ 저장 10일째에서 각각 71.15%와 74.12%, 61.30%와 60.16%였다. 재가열 후에는 SVCC와CC의 경우 3$^{\circ}C$와 10$^{\circ}C$ 저장 10일째에서 각각 67.38%와 70.28%, 56.46%와 51.78%.로 SVCC의 경우 저장 10일에서 약간의 수분함량의 손실이 보였으나 CC에서 수분함량의 손실이 다소 크게 일어났음을 알 수 있었다. 미생물학적 품질검사 결과, CC로 생산된 경우 SVCC에 비해 저장기간이 지날수록 표준 평판균이 더욱 높게 검출되었으며 3$^{\circ}C$와 10$^{\circ}C$로 저장하였을 때 SVCC로 생산된 경우 3$^{\circ}C$와 10$^{\circ}C$ 저장에서는 극히 적은 수의 균이 검출되어 음식의 품질을 그대로 유지 할 수 있었으나 CC에서는 10$^{\circ}C$저장은 미생물적 위험을 지닌다고 할 수 있다. 대장균군수도 표준 평판균수와 마찬가지로 SVCC로 생산하여 3$^{\circ}C$와 10$^{\circ}C$ 저장하였을때 미생물적 품질이 안전하였으며 CC로 생산한 경우 10$^{\circ}C$저장 7일까지를 저장하는 것이 바람직하다고 할 수 있다. 혐기성균의 경우는 SVCC의 경우 3$^{\circ}C$ 저장에서는 전혀 검출되지 않았으며 10$^{\circ}C$저장 10일째부터 1.10으로 검출되었다. CC의 경우 SVCC와 마찬가지로 3$^{\circ}C$ 저장 10일까지 혐기성균이 전혀 검출되지 않았고, 10$^{\circ}C$ 저장 10일 후 2.42로 검출되었다. 재가열 후에는 SVCC의 경우 10$^{\circ}C$ 저장 10일째 1.00, CC의 경우 10$^{\circ}C$ 저장 10일 후에는 2.10으로 혐기성균의 큰 감소 없이 재가열 전과 비슷한 수준으로 검출되었다. 이상의 생산방법 및 저장온도가 이화학적, 미생물학적 품질에 미치는 영향을 분석한 결과 첫째, SVCC로 생산된 닭고기장조림의 pH와 Aw, 수분함량의 손실 및 변화는 CC에 비하여 적게 나타남으로써 음식의 미생물적, 질적 품질을 우수하게 유지할 수 있는 것으로 사료되었다. 둘째, 본 실험에서의 저장기간이 10일로 장기간이 아니므로 SVCC와 CC에서 3$^{\circ}C$와 10$^{\circ}C$의 저장온도간의 품질 저하는 뚜렸하지 않았지만 10$^{\circ}C$에서 그리고 CC에서 이화학적, 미생물적 품질이 비교적 낮아 전체적으로 품질 안전성은 SVCC가 바람직했다.