• 한국식품과학회지
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• 제9권4호
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• pp.271-276
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• 1977

한우(韓牛)의 round muscke에 papain을 농도별(濃度別)로 증가(增加)시켜서 longitudinal section과 cross section하여 결체조직(結締組織)의 collagenous fibre와 elastic fibre를 각각(各各) 염색(染色)하여 현미경으로 관찰한 결과(結果)는 다음과 같다. 1. 효소(酵素) 농도(濃度)의 증가(增加)에 따라 비정형 상태로 뭉쳐져 있는 collagenous fibre는 점점 풀어지는 상태(狀態)를 지나 후에는 붕괴되며 또한 염색성(染色性)이 현저하게 약해졌다. 2. elastic fibre의 방향(方向)은 muscle fibre에 평행(平行)하게 존재(存在)하며 효소(酵素) 농도(濃度)의 증가(增加)에 따라 점차 탄성(彈性)을 잃고 loose헤지며 직선적(直線的)으로 보이고 fragment되는 것도 현저하다. 3. collagenous fibre와 elastic fibre 모두 효소(酵素) 처리구(處理區)가 대조구(對照區)에 비하여 조직변화(組織變化)가 현저하다.

• 한국축산식품학회지
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• 제24권1호
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• pp.73-79
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• 2004

농장사육 꿩고기의 식품적 기능성과 꿩고기 가공제품의 물성 및 관능적 특성을 측정한 결과를 요약하면 다음과 같다. 꿩고기는 고단백 저지방의 구성을 보였으며, 가슴 부위는 다리 부위에 비해 고단백, 저수분의 경향을 보였다. 꿩고기는 수분/단백질의 수치가 2.82∼3.40 정도로 비교적 낮은 값을 보여, 꿩고기는 가공특성이 우수한 것으로 생각되었고, 꿩고기의 보수성과 근원섬유 단백질의 추출율은 높았으며, 연령별$.$부위별로 차이가 인정되었다(p＜0.05). 꿩고기의 육색을 측정한 결과 연령과 성별 차이는 없었으나, 부위별로는 차이를 보여 가슴 부위가 다리 부위에 비하여 L＊값과 b＊ 값이 큰 반면 a＊ 값이 낮았다. 꿩고기 생육의 전단력을 측정한 결과 성별에 관계없이 6월령이 17월령에 비해 대체로 낮은 수치를 보였고, 부위별 전단력은 다리근육이 가슴근육에 비해 전단력이 높은 것으로 나타났다. 고기 가공품에 대한 관능검사 및 물성검사의 결과에서는 꿩고기로 제조된 프레스 햄과 소시지가 시판 돈육햄 및 닭고기 소시지에 뒤지지 않는 양호한 품질을 나타내었다.

• 한국운동역학회지
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• 제25권3호
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• pp.275-281
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• 2015

Objective : In order for Taekwondo athletes to perform destructive kicking performance, they are expected to have Taekwondo-specific muscle properties such as high muscle strength and power. The purpose of this study was to investigate the joint angle-dependent force-producing property of Taekwondo athletes' knee extensor muscles, which is one of the primary muscle groups involved in kicking performance. Method : Ten Taekwondo male athletes (age: $19.9{\pm}0.7yrs$, height: $180.6{\pm}6.2cm$, body mass: $75.9{\pm}8.9kg$, career: $9.2{\pm}2.9yrs$.) and 10 healthy male non-athletes (age: $26.3{\pm}2.6yrs$, height: $174.2{\pm}4.8cm$, body mass: $72.8{\pm}7.7kg$) participated in this study. Subjects performed maximum isometric knee extension at knee joint angles of $40^{\circ}$, $60^{\circ}$, $80^{\circ}$, and $100^{\circ}$ (the full knee extension was set to $0^{\circ}$) with the hip joint angles of $0^{\circ}$ and $80^{\circ}$ (the full extension was set to $0^{\circ}$). During the contractions, knee extension torque using an isokinetic dynamometer simultaneously with muscle activities of the rectus femoris (RF), and the vastus lateralis (VL) and vastus medialis (VM) using surface electromyography were recorded. Based on the torque values at systematically different knee-hip joint angles, the joint torque-angle relationships were established and then the optimal joint angle for the knee extensor was estimated. Results : The results of this study showed that the isometric knee extension torque values were greater for the Taekwondo athletes compared with the non-athlete group at all hip-knee joint angle combinations (p<.05). When the hip joint was set at $80^{\circ}$, the peak isometric torque was greater for the Taekwondo athletes compared with the non-athlete group ($313.61{\pm}36.79Nm$ and $221.43{\pm}35.92Nm$, respectively; p<.05) but the estimated optimum knee joint angles were similar ($62.33{\pm}5.71^{\circ}$ and $62.30{\pm}4.67^{\circ}$ for the Taekwondo athletes and non-athlete group, respectively). When the hip joint was set at $0^{\circ}$, the peak isometric torque was greater for the Taekwondo athletes compared with the non-athlete group ($296.29{\pm}45.13Nm$ and $199.58{\pm}25.23Nm$, respectively; p<.05) and the estimated optimum knee joint angle was larger for the Taekwondo athletes compared with the non-athlete group ($78.47{\pm}5.14^{\circ}$ and $67.54{\pm}5.77^{\circ}$, respectively; p<.05). Conclusion : The results of this study suggests that, compared with non-athletes, Taekwondo athletes have stronger knee extensor strength at all hip-knee joint angle combinations as well as longer optimum muscle length, which might be optimized for the event-specific required performance through prolonged training period.

• 한국어병학회지
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• 제31권2호
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• pp.115-122
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• 2018

어성초에서 발견되는 다양한 활성성분 중 강력한 항산화작용인 있는 quercitrin의 존재로 인해 건강식품이나 천연물의약품으로의 활용 목적으로 각광 받아 왔다. 본 연구에서는 어성초 추출물을 점농어의 사료에 첨가하여 장기간 급이함으로써, 가식부에 잔류하는 quercitrin으로 인해 식품의 가치를 높일 수 있는지 하는 가능성에 대한 연구를 수행하였다. 점농어에 어성초 추출물을 0.1, 0.5 및 1.0%의 수준으로 1개월간 급이하면 quercitrin이 hepatopancreas>muscle>serum의 순으로 잔류한다. 한편 Quercitrin을 순수물질 상태로 점농어, 틸라피아, 랫드 및 마우스에 20 mg/kg로 단회 경구 투여하고 48시간 후 조직내의 quercitrin 농도를 측정하면 점농어와 틸라피아에서는 어성초 추출물을 투여한 것과 동일한 잔류 농도 패턴을 보이지만 시험한 두 종의 포유동물에서는 liver>serum>muscle의 순으로 잔류 농도가 관찰된다. 이 결과로부터, quercitrin의 어류 가식부 근육내에서 발견된 상대적으로 높은 축적성은 기능성식품의 생산 측면에서 유리한 패턴의 특성으로 생각된다. 한편 최고 농도인 어성초 1.0%의 1개월간 투여 후 점농어의 성장에서 유의한 수준의 저해가 관찰되었으며 동시에 이 농도에서 간장 손상지표인 혈청내 효소의 변화도 관찰되었다. 결론적으로 어성초는 기능성 수산식품의 개발에 활용할 수 있는 가능성을 제시하지만 이때 어류에서 독성이 나타나지 않는 수준의 농도로 제한하는 것이 현명한 것으로 보인다.

• 한국축산식품학회지
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• 제21권2호
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• pp.126-132
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• 2001

This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.

• 동의생리병리학회지
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• 제22권5호
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• pp.1299-1303
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• 2008

Since exercise training induces mechanical stress to the heart, we examined the activation pattern of mitogen-activated protein kinase(MAPK)s signaling pathway by immunohistochemistry. The immunoreactions of MAPKs signaling with c-fos and Schiff's reaction were increased in the cardiac muscle of exercised rat compared to normal one except immunoreaction for MEK1/2 and ERK1/2 and p38. However, the immunoreaction of phospho-JNK and phospho-p38 with early gene c-fos were arrested markedly in water extract of Alliium sativum (WEAS) treated rat compared to exercised one. Since MAPKs signaling does play a protective role in response to pathological stimulus in the heart, results in the present study suggest that WEAS may act as a alleviating agent for exercise-induced stress to. heart through regulating MAPKs signaling activation.

• 대한의용생체공학회:학술대회논문집
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• 대한의용생체공학회 1996년도 춘계학술대회
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• pp.184-187
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• 1996

We have been studying an implantable electrolarynx controlled by the EMG of the sternohyoid muscle(SH). Generally, the pitch control methods of the electrolarynx by SH EMG have two types. In the first pitch control method, the pitch of the electrolarynx increases according to the decrease in amplitude of the SH EMG, and vice versa. In the second pitch control method, the pitch of the electrolarynx decreases according to the decrease in amplitude of the SH EMG, and vice versa. We carried out four physiological experiments about two pitch control method. Also, we made two electrolarynges with two type pitch control, and tested those electrolarynges. From the result of the experiments, we found that the developed electrolarynx have a good property by the first pitch control method more than the second pitch control method.

• Animal Bioscience
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• 제34권4호
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• pp.724-733
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• 2021

Objective: The objectives of this study were to investigate the direct antioxidative effect of 90 Kda heat shock protein (Hsp90) obtained from duck muscle. Methods: The interaction of Hsp90 with phospholipids and oxidized phospholipids was studied with surface plasmon resonance (SPR), and their further oxidation in the presence of Hsp90 was evaluated with thiobarbituric acid reactive substances (TBARS) assay. The scavenging effect on the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzthiazoline-6-sulfonic acid (ABTS) was measured, and the electron paramagnetic resonance (EPR) spectroscopy in combination with 5-tert-Butoxycarbonyl-5-methyl-1-pyrroline-N-oxide and 2-phenyl-4,4,5,5,-tetramethylimidazoline-1-oxyl-3-oxide (PTIO) was utilized to determine the abilities of Hsp90 in scavenging hydroxyl and PTIO radicals. Results: SPR showed Hsp90 could bind with both phospholipids and oxidized phospholipids, and prevent their further oxidation by the TBARS assay. The DPPH and ABTS scavenging activity increased with Hsp90 concentration, and could reach 27% and 20% respectively at the protein concentration of 50 μM. The EPR spectra demonstrated Hsp90 could directly scavenge ·OH and PTIO· radicals. Conclusion: This suggests that Hsp90, a natural antioxidant in meat, may play an important role in cellular defense against oxidative stress, and may have potential use in meat products.

• Fisheries and Aquatic Sciences
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• 제4권4호
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• pp.171-179
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• 2001

The effect of $\alpha-Tocopherol\;(\alpha-Toc)$ level in diet on the biochemical property of sweet smelt, Plecoglossus altivelis, was investigated. The cultured sweet smelt fish were fed two different diets for 8 weeks; a control diet was added $0.01\%$ of $\alpha-Toc$ (CO group) and an experimental diet was added $1.00\%$ of $\alpha-Toc$ (HT group). Both diets were rich in docosahexaenoic acid (DHA, 22:6n-3) and eicosapentaenoic acid (EPA, 20:5n-3), accounting for $12.3-13.2\%$ and $12.1-12.4\%$, respectively. Growth rate (GR) and feed efficiency (FE) were almost no difference between both groups, but female fish of both groups were superior to male fish in GR and FE. Lipid contents of muscle and ovary were high in CO group compared with HT group, but that of testis showed a similar level in both groups. The proportion of polyunsaturated fatty acids (PUFA) in muscle showed almost no difference in sex and between both groups. In testes, the proportion of PUFA was 1.35 times for HT group to 1.54 times for CO group as much as in ovaries, in which was high approximately 1.5 times compared with muscle. Thiobarbituric acid-reactive substances (TBARS) and hydroxyl (OH) radical levels of plasma were higher in CO group than HT group and superoxide dismutase activity was also slightly high in the former. The intensity of watermelon-like or cucumber -like aroma was related positively with TBARS and OH radical levels in plasma. The level of triglyceride (TG) and total cholesterol (CHOL) in plasma of CO group was higher than those of HT group. Survival rate was high in CO group with higher level of TG and CHOL in plasma.

• 한국축산식품학회지
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• 제36권1호
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• pp.68-76
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• 2016

This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.