• 한국축산식품학회지
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• 제42권4호
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• pp.580-592
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• 2022

The aim of the present study was to evaluate the effectiveness of Lycium barbarum polysaccharide (LBP) on lipid oxidation and protein degradation in Tan sheep meatballs during the frozen period. The meatballs were treated with LBP at 0.01%, 0.02%, and 0.03% and stored at -18±1℃ for 0, 3, 6, 9, and 12 weeks. The effects of LBP treatment were investigated using the contents of total volatile basic nitrogen (TVB-N), texture profile (TP), thiobarbituric acid reactive substances (TBARS), colour, and pH values, compared with 0.02% butylated hydroxytoluene treatment and the blank control. The results showed that LBP treatment significantly decreased TBARS content compared with the control, which confirmed LBP to be a highly effective component in preventing lipid oxidation of Tan sheep meatballs during frozen storage, and protein degradation in Tan sheep meatballs had a significant inhibition effect because of TVB-N value reduction. In addition, the colour, TP and pH values of meatballs treated with LBP were improved dramatically. To further determine the quality changes of the blank control and all treated groups during storage, the comprehensive score evaluation equation based on principal component analysis was obtained: Y=0.51632Y₁+0.29589Y₂ (cumulative contribution rate=81.221%), and the 0.02% LBP-treated group had a higher comprehensive score than the other groups, and the quality of LBP-treated meatballs was better as well. In summary, LBP may reduce or inhibit lipid oxidation and protein degradation, and enhance overall quality and shelf-life in prepared meat products.

• 한국식품영양학회지
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• 제25권4호
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• pp.1075-1080
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• 2012

본 연구는 안전하면서 효율적으로 비만을 개선시키는데 도움이 될 수 있는 식품소재로 목이버섯을 선정하여 복부 비만이 있는 중년 여성의 골밀도 및 혈청지질농도에 미치는 영향에 대하여 알아보고자 하였다. 30~50대의 복부비만 여성 30명에게 4주 동안 대조군은 목이버섯을 섭취시키지 않았고, 실험군은 목이버섯을 식사와 함께 섭취하도록 하였다. 실험 전 후 골밀도(T-score, Z-score), 총 콜레스테롤, HDL-콜레스테롤, LDL-콜레스테롤, 중성지방을 측정하였다. 연구결과, 목이버섯 섭취군과 대조군 간에 T-score와 Z-score는 유의한 차이를 보이지 않았지만, 목이버섯 섭취군의 혈청 총 콜레스테롤, LDL-콜레스테롤 및 중성지방 수준이 대조군에 비해 유의하게 감소되었다.

• Journal of the Korean Society for Industrial and Applied Mathematics
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• 제26권4호
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• pp.333-342
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• 2022

In this paper, we perform a direct comparison study of real experimental data for domain rearrangement and the Cahn-Hilliard (CH) equation on the dynamics of morphological evolution. To validate a mathematical model for physical phenomena, we take initial conditions from experimental images by using an image segmentation technique. The image segmentation algorithm is based on the Mumford-Shah functional and the Allen-Cahn (AC) equation. The segmented phase-field profile is similar to the solution of the CH equation, that is, it has hyperbolic tangent profile across interfacial transition region. We use unconditionally stable schemes to solve the governing equations. As a test problem, we take domain rearrangement of lipid bilayers. Numerical results demonstrate that comparison of the evolutions with experimental data is a good benchmark test for validating a mathematical model.

• 동아시아식생활학회지
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• 제23권3호
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• pp.365-373
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• 2013

This study is performed to investigate the quality characteristics of sulgidduk added with cheonnyuncho fruit powder. Sulgidduk was prepared with freeze-dried cheonnyuncho, rice flour, sugar syrup and salt. The sulgidduk was made with various amounts (0, 3, 6, 9, 12%) of added cheonnyuncho fruit powder. The proximate composition, pH, Hunter's color value, texture profile analysis, sensory characteristics and SEM of cheonnyuncho sulgidduk were being examined. The addition of cheonnyuncho fruit powder has a tendency to decrease the moisture contents of sulgidduk while the crude ash, crude lipid and crude protein increased. The pH of sulgidduk decreased when the amounts of cheonnyuncho fruit powder increased. As the amount of cheonnyuncho fruit powder increased, the lightness (L) decreased, while the redness (a) and yellowness (b) increased. In texture profile analysis, the hardness decreased with increasing cheonnyuncho fruit powder contents, whereas cohesiveness, springiness, gumminess and brittleness increased. The results of sensory evaluation showed that the sulgidduk with 3%, 6% of cheonnyuncho fruit powder got the highest scores on the color, taste, springiness and acceptability. The air cells of sulgidduk observed by SEM were big and uniform with the amount of cheonnyuncho fruit powder increased. In conclusion, these results show that the quality and preference increased when 3%, 6% of cheonnyuncho fruit powder was added to the sulgidduk.

• 한국식품조리과학회지
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• 제26권5호
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• pp.545-551
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• 2010

In this study, Sulgidduk samples were prepared with 0%, 3%, 5% and 7% yacon powder. Sulgidduk samples were then examined for quality characteristics such as moisture content, general components, color, texture profile analysis, sensory qualities, and sugar content, in order to determine the optimal ratio of yacon powder in the formulation. Regarding the general components of yacon Sulgidduk, the contents of crude protein and lipid decreased as the ratio of yacon powder increased. The L-value for color decreased, whereas a- and b-values increased. In the texture profile analysis, 7%-added yacon showed significantly lower hardness, whereas 7% yacon powder showed the highest values for cohesiveness, springiness, and chewiness. The contents of sucrose, fructose, and glucose in yacon Sulgidduk were found to be 3%, 5%, and 7% by LC, respectively. Sucrose showed a decreasing trend with increased yacon powder content, but fructose and glucose increased with increased amount of yacon powder. For sensory qualities, taste/flavor, texture, hardness, and overall acceptability were not significantly different among the 0%, 3%, and 5% yacon powder samples.

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2005년도 춘계학술대회
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• pp.120-121
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• 2005

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2005년도 10th Anniversary International Symposium
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• pp.80-80
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• 2005

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2010년도 심포지엄 및 추계학술발표회
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• pp.353-354
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• 2010

• 한국축산식품학회지
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• 제42권3호
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• pp.504-516
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• 2022

This study aimed to investigate the effect on the chemical quality of whey and Ricotta obtained from ewes fed a red grape pomace (GP) dietary supplementation. The analyses were performed on whey, before and post Ricotta cheese-making, and in Ricotta after 1 (T1) and 5 (T5) d of ripening at 4℃. Moreover, fatty acid profile of whey before ricotta (WBR) cheese-making and Ricotta T1 of ripening and volatile profile of Ricotta T1 and T5 were investigated. The diet did not affect whey and Ricotta lipid content, conversely, significant variations were instead observed with regard to color. A lower amount of total phenolic compounds was found in WBR cheese-making, on the contrary, an opposite trend was highlighted in Ricotta T1 although no variations in antioxidant properties were detected. Moreover, GP modified fatty acid profile of whey and Ricotta but did not have any effect on protein profile of the main whey protein. The reduction of hexanal in Ricotta during the ripening suggest a better oxidative stability. The obtained results therefore suggested that the GP inclusion in the ewes diet, while modifying some chemical parameters, did not induce negative effects on the characteristics and quality of dairy by-products.

• 생물정신의학
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• 제15권1호
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• pp.23-28
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• 2008

목 적 만성 알코올 환자의 정신과적 치료에 있어 금주는 가장 기본적이고 필수적인 요소이다. 여러 연구들은 알코올 섭취량과 심혈관계 위험도 사이에'J'자형 또는'U'자형의 관계를 보고하고 있다. 따라서 금주 치료가 심혈관계 위험도를 감소시킬 것으로 예상되나, 심혈관계 위험도와 밀접한 관련을 맺고 있는 혈청 지질에 대한 연구들은 다소 상반된 결과를 보고하고 있다. 본 연구는 만성 알코올 환자에서 단기간의 금주가 혈청 지질에 어떠한 영향을 미치는지 알아보는 것이다. 방 법 저자들은 DSM-IV 진단기준에 따라 알코올 의존으로 진단되어 정신과 폐쇄병동에 입원한 28명의 남자 환자를 대상으로 1개월 간의 금주 치료 전후 혈청 지질농도를 비교하였다. 결 과 1개월간의 금주 후에 혈청 중성지방과 고밀도 지단백 농도가 저하되는 것으로 나타났다. 총콜레스테롤과 저밀도 지단백 농도는 통계적으로 유의미한 변화를 보이지 않았으나 각각 감소, 증가하는 경향성을 보였다. 결 론 금주 치료가 혈청 지질 상태를 개선시켜 심혈관계 위험도를 줄여줄 수 있을 것이라는 기대와는 달리, 1개월 간의 금주는 심혈관계 위험도와 음의 상관관계가 있는 고밀도 지단백의 농도를 감소시키는 결과를 보였다. 이는 기존의 몇몇 연구에서 보고된 바와 같이, 단기간의 금주는 오히려 일시적으로 심혈관계 위험도를 높일 우려가 있는 것으로, 알코올 의존 환자에 대한 금주 치료시 심혈관계 질환에 대한 주의가 필요함을 시사한다고 하겠다.