• 한국식품조리과학회지
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• 제4권2호
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• pp.11-19
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• 1988

밀 단백 분말을 주재료로 한 인조육을 제조할 때 첨가재료의 첨가량이 품질 특성에 영향을 주는 요인을 분석한 결과는 다음과 같다. 1. 첨가 재료의 첨가량에 따른 영향으로 호두는 글루텐 인조육의 색에 가장 크게 영향을 주었으며, 호두 첨가량이 증가함에 따라 경도, 응집성 및 저작성은 감소의 경향을 나타냈고, 탄력성과 보수성은 대체로 증가하였는데, 호두를 30% 첨가할 때 쇠고기의 측정치에 근접하였다. 2. 식용유의 종류와 첨가량 및 흔합 방법은 색, 전단력, 경도 및 저작성에 영향을 주지 않았으나, 응집성은 유의적인 차이를 나타냈다. 3. 소금의 첨가량이 증가하면 경도와 저작성이 증가하였고, 전단력과 보수성에는 영향을 미치지 않았으며, 소금을 2% 첨가한 시료가 경도, 탄력성, 응집성 및 저작성에서 가장 쇠고기의 특성에 근접하였다. 4. 양파의 첨가량이 증가하면 경도와 저작성은 낮아졌고, 색과 응집성은 양파를 10% 첨가하였을 때 가장쇠고기 의 특성 에 근접하였다.

• 한국축산식품학회지
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• 제39권1호
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• pp.54-64
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• 2019

Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, $2{\pm}1^{\circ}C$) and dry aging (air velocity, 2-7 m/s; temperature, $1{\pm}1^{\circ}C$; humidity, $85{\pm}10%$), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE $L^*$, $a^*$, and $b^*$ color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5'-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.

• Asian-Australasian Journal of Animal Sciences
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• 제32권8호
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• Journal of Industrial and Engineering Chemistry
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• 제67권
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• pp.358-364
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• 2018

An isotropic pitch precursor for fabricating carbon fibres was prepared by co-carbonization of ethylene bottom oil(EBO) and polyvinyl chloride (PVC). Various pre-treatments of EBO and PVC, and a high heating rate of $3^{\circ}C/min$ with no holding time, were evaluated for their effects on the oxidative stabilization process and the mechanical stability of the resulting fibres. Our stabilization process enhanced the volatilization, oxidative reaction and decomposition properties of the precursor pitch, while the addition of PVC both decreased the onset time and accelerated the oxidative reaction. Aliphatic carbon groups played a critical role in stabilization. Microstructural characterization indicated that these were first oxidised to carbon-oxygen single bonds and then converted to carbon-oxygen double bonds. Due to the higher heating rate and lack of a holding step during processing,the resulting thermoplastic fibers did not completely convert to thermoset materials, allowing partially melted, adjacent fibres to fuse. Fiber surfaces were smooth and homogeneous. Of the various methods evaluated herein, carbon fibers derived from pressure-treated EBO and PVC exhibited the highest tensile strength. This work shows that enhancing the naphthenic component of a pitch precursor through the co-carbonization of pre-treated EBO with PVC improves the oxidative properties of the resulting carbon fibers.

• PNF and Movement
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• 제21권2호
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• pp.243-253
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• 2023

Purpose: This study aimed to investigate the effects of an abdominal drawing-in maneuver (ADIM) with a light load while sitting on transverse abdominis contraction in subjects with and without low back pain. Methods: In this study, 20 participants with chronic low back pain and 20 controls participated. Ultrasonography was used to assess the thickness of the external oblique (EO), internal oblique (IO), and transversus abdominis (TrA) muscles. Muscle thickness was measured at rest and during ADIM in three different sitting postures: (1) just sitting, (2) sitting loaded position (holding a 1 or 2 kg dumbbell in each hand), and (3) sitting loaded shoulder flexion position (holding a 1 or 2 kg dumbbell in each hand). Results: The contraction ratio (CR) and preferential activation ratio (PAR) of the TrA during ADIM had no significant interactional effect between the group and the sitting postures. However, the CR and PRA of the TrA during the ADIM showed significant differences among the three different sitting postures. The CR of the TrA during the ADIM in the sitting loaded shoulder flexion position was significantly increased compared to that in the sitting position (p<0.05). Moreover, the PRA of the TrA muscle during ADIM in sitting loaded and sitting loaded shoulder flexion positions was significantly higher than that in the sitting position (p<0.05). Conclusion: The findings suggest that ADIM in the sitting-loaded shoulder flexion position should be implemented to facilitate TrA activity.

• 대한본초학회지
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• 제24권1호
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• pp.133-139
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• 2009

Objectives : This study was designed to investigate the effects of alcoholic fermentation extract from ovary and rind of pear on human skin. Methods : We investigated the effects of samples on human skin in terms of clinical trial. 32 of healthy volunteers, who lived in mokpo participated in clinical trial. Effects of sample on hygroscopicity and water-holding capacity were investigated. Sebum, moisture, scabrousness and desquamation were also investigated. Facial massages were conducted 8 times in each volunteers. Results : Single treatment group showed elevated levels of hygroscopicity (Normal : 106.4$\pm$2.1%, vs Pear : 114.1$\pm$6.2) and water-holding capacity (Normal : 87.1$\pm$4.4%, vs Pear : 96.2$\pm$1.3) on forearm of 16 volunteers respectively. In addition, massage group using sample showed elevated moisture (Control : 3.8$\pm$5.8%, vs Sample : 15.2$\pm$4.7%) and lowered scabrousness levels (Control : -12.3$\pm$4.4%, vs Sample : -22.0$\pm$5.2%) significantly. However, the levels of sebum did not affected by sample. Conclusions : These result suggest that alcoholic fermentation extract from ovary and rind of pear has moisturizing effect on human skin.

• Clinical and Experimental Vaccine Research
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• 제12권1호
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• pp.32-46
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• 2023

Purpose: The present study aimed to compare the immune-enhancing potential of gold nanoparticles (AuNPs) to Alum against rabies vaccine and the related immunological, physiological, and histopathological effects. Materials and Methods: Alum and AuNPs sole and in combination with rabies vaccine were used at 0.35 mg/mL and 40 nM/mL, respectively. Rats used were categorized into six groups (20/each): control rats, rabies vaccine, aluminum phosphate gel, rabies vaccine adsorbed to Alum, AuNPs, and rabies vaccine adjuvant AuNPs. Results: Liver and kidney functions were in the normal range after AuNPs and Alum adjuvanted vaccine compared to control. Interleukin-6 and interferon-γ levels were significantly increased in groups immunized with Alum and AuNPs adjuvanted vaccine, the peak level was in the case of AuNP adjuvanted vaccine on the 14th day. Ninety days post-vaccination, total immunoglobulin G (IgG) against adjuvanted rabies vaccine showed a significantly elevated antirabies IgG with AuNPs and Alum adsorbed vaccine compared with unadjuvanted one. The total antioxidant capacity, malondialdehyde (MDA) levels, superoxide dismutase, and glutathione peroxidase activities were significantly increased post-adjuvanted AuNPs adjuvanted vaccine vaccination than in Alum adsorbed vaccine, while MDA was significantly decreased. The histopathological examination revealed detectable alterations post-AuNPs and Alum adjuvanted vaccine immunization compared with liver and kidney profiles post-administration of unadjuvanted and non-immunized groups, meanwhile, splenic tissue revealed hyperplasia of lymphoid follicles indicating increased immune reactivity. Conclusion: The AuNPs are promising enhancers of the immune response as Alum, and the undesirable effects of AuNPs could be managed by using suitable sizes, shapes, and concentrations.

• Journal of Nutrition and Health
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• 제49권1호
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• pp.43-50
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• 2016

병원급식소의 HACCP 선행요건 수행 실태를 분석하여 병원급식소 특성을 고려한 선행요건관리 개선 방안을 마련하고자 종합병원 규모의 병원 급식소 총 65곳의 급식관리자를 대상으로 설문조사를 실시한 결과, 선행요건 7개 관리영역 중 영업장관리 영역의 수행도는 선행요건 평가판정그룹별로 유의적인 차이가 있었으며, 적합 그룹 (85점 이상)에서 유의적으로 가장 높았다 (p < 0.001). 위생관리 (p < 0.001), 제조 가공 조리 시설 설비관리 (p < 0.001), 용수관리 (p < 0.001), 보관 운송관리 (p < 0.05) 영역의 수행도는 '부적합' 그룹 (70점 미만)이 '적합'이나 '보완' 그룹 (71점 이상 84점 이하)에 비해 유의적으로 낮았다. 조사대상 병원급식소와 영양사의 일반 특성에 따른 선행요건관리 평가 결과에 대한 차이 분석 결과 서울 경인지역이 대구 경북지역에 비해 선행요건 관리가 '적합'으로 평가된 비율이 유의적으로 높았다 (p < 0.01). 또한 선행요건 판정 그룹에 따른 급식시설 구비율은 '적합' 그룹이 '부적합' 그룹에 비해 3조 싱크 (p < 0.01), 대용량 오븐 (p < 0.01), 대형 에어컨 (p < 0.01), 보온고 (p < 0.01), 보냉고 (p < 0.05), 해동전용 냉장고 (p < 0.05), 위생장화 소독고 (p < 0.05) 등 총 7개 항목의 구비율이 유의적으로 높았다. 병원 급식품질 개선을 위해 HACCP을 빠른 시일 내에 효과적으로 적용하기 위해서는 선행요건 관리 항목이 준수되어야 하며, 이에 앞서 병원 급식소의 운영 특성을 고려한 선행요건관리 기준과 HACCP 관리 계획의 수립이 필요하다고 판단된다.

• Tuberculosis and Respiratory Diseases
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• 제66권5호
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• pp.349-357
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• 2009

Background: The treatment success rates in patients with tuberculosis are known to be lower in the private sector compared to the public sector. To improve treatment outcomes in the private sector we developed a public-private collaboration model for strengthening health education and case holding activities with public health nursing in the private sector. Methods: We performed a prospective cohort study in new smear positive pulmonary tuberculosis patients treated at private hospitals, selected by non-randomization, with an intervention consisting of health education and case holding activities by specially trained public health nurses (intervention group) results were compared with cases treated without the intervention (conventional group). Physicians were asked to treat both groups routinely. The treatment outcomes of patients under treatment by the National Tuberculosis Programme were also analyzed for comparison. Results: There were 172 cases each in the intervention and conventional groups. The mean age was 48.9${\pm}$19.0 and 48.2${\pm}$19.7 in the respective groups (p=0.66). The PHN interacted with the cases in the intervention group by initial face to face interview and telephone calls an average of 7.1${\pm}$9.2 times during the initial six months. The intervention group showed a significantly higher treatment success rate, 91.6%, (Rate Ratio [RR]; 1.23, 95% Confidence Interval [CI]; 1.12-1.36), lower default, 3.6%, (RR; 0.31, 95% CI; 0.13-0.75) and transfer-out rate, 3.0%, (RR; 0.32, 95% CI; 0.12-0.86) than the conventional group where they were: 75.0%, 11.6%, 9.3%, respectively. The success rate was even higher than the rate (80.5%) of 1,027 cases treated in health centers (RR; 1.11, 95% CI; 1.05-1.17). Of the completed cases in the intervention group, 82.2% regarded the role of the public health nurse as very helpful. Conclusion: The treatment success rate, of tuberculosis patients in the private sector, was significantly improved by an intervention using a public-private collaboration model.

• 한국식품위생안전성학회지
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• 제12권3호
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• pp.240-253
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• 1997

The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and superivision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.