Lactobacillus acidophilus 첨가량에 따른 흑염소 불고기의 품질특성

최다미(Da-Mi Choi),강규민(Kyu-Min Kang),김학연(Hack-Youn Kim) 한국식품과학회 2022 한국식품과학회지 Vol.54 No.5

본 연구에서는 Lactobacillus acidophilus의 첨가량에 따른 흑염소 불고기의 품질특성을 조사하였다. L. acidophilus 첨가량이 증가함에 따라 염지 후, 가열 후의 pH는 낮아지는 경향을 보였으며, 염지 후 pH에 비해 가열 후 pH는 유의적으로 증가하였다. 색도의 CIE L* 값은 염지 후와 가열 후 L. acidophilus 첨가량이 증가할수록 증가하는 경향을 보였으며, 염지 후에 비해 가열 후의 CIE L* 값은 유의적으로 증가하였다. CIE a* 값은 염지 후 첨가량이 증가할수록 증가하는 경향을 보였으며, 염지 전에 비해 염지 후, 가열 후의 CIE a* 값은 감소하는 경향을 보였다. CIE b* 값은 염지 후 대조구에 비해 L. acidophilus 첨가량이 증가할수록 유의적으로 증가하였다. 보수력은 L2 처리구가 가장 높은 수치를 보였으며, L3 처리구는 대조구와 유의적 차이를 보이지 않았다. 근원섬유단백질 함량은 L3 처리구에서 가장 높은 값을 보였다. L. acidophilus 첨가량이 증가할수록 전단력은 유의적으로 감소하였다. 유산균 생균수는 염지 전과 후 모두 첨가량이 증가함에 따라 증가하는 경향을 보였으나, 염지 전과 후의 유의적인 차이는 나타나지 않았다. 관능평가 결과 전단력, 다즙성, 전체적 기호도 항목에서 L2 처리구가 유의적으로 높은 평가를 받았다. 따라서 흑염소 불고기 제조 시 10.2 log CFU/g 수준의 L. acidophilus 첨가는 식육의 연도 개선에 긍정적인 영향을 미칠 것으로 사료된다. This study identified the quality properties of black Korean goat Bulgogi with Lactobacillus acidophilus (control, additive-free; L1, 10.1 log CFU/g; L2, 10.2 log CFU/g; L3, 10.3 log CFU/g). The manufactured black Korean goat Bulgogi was investigated by measuring the viable cell count of L. acidophilus, pH, color, water holding capacity (WHC), shear force, myofibrillar protein contents, and sensory evaluation. The WHC of the L2 sample was significantly higher than that of the control and L3 samples (p<0.05). The shear force of Bulgogi decreased significantly with increasing L. acidophilus cell density (p<0.05). The myofibrillar protein content of Bulgogi increased with increasing L. acidophilus cell density. In the sensory evaluation of Bulgogi, the L2 sample showed significantly higher tenderness, juiciness, and overall increased acceptability scores than those in the control and other samples (p<0.05). However, the L3 sample showed defects in WHC and sensory evaluation. Therefore, the most suitable cell density of L. acidophilus for manufacturing black Korean goat Bulgogi was found to be 10.2 log CFU/g.

부위별 동결건조 브로콜리의 항산화능 및 이의 첨가가 돈육 유화형 소시지의 저장성에 미치는 영향

최다미(Da-Mi Choi),이솔희(Sol-Hee Lee),김학연(Hack-Youn Kim) 한국식품영양과학회 2022 한국식품영양과학회지 Vol.51 No.6

본 연구에서는 브로콜리 화뢰와 줄기의 항산화 능력 비교 및 동결건조 브로콜리 화뢰 분말의 첨가가 돈육 유화형 소시지의 저장성에 미치는 영향을 조사하였다. 브로콜리의 항산화 능력은 모든 실험에서 화뢰가 줄기보다 높은 값을 보였다. 유화형 소시지의 가열수율은 대조구에 비해 BF 분말 0.6%, 0.9% 처리구가 유의적으로 높은 값을 보였다. BF 분말의 함량이 증가할수록 저장기간의 pH는 증가하는 경향을 보였다. TBARS는 모든 저장기간에서 BF 분말 0.6%, 0.9% 첨가 처리구가 대조구에 비해 유의적으로 낮은 값을 나타냈으며 저장기간이 증가함에 따라 높아졌으나, BF 분말 0.6%, 0.9% 처리구는 대조구에 비해 비교적 완만하게 증가하는 경향을 보였다. VBN은 0주차를 제외한 모든 주차에서 대조구에 비해 BF 분말 0.6%, 0.9% 처리구가 유의적으로 낮은 수치를 나타냈다. 저장기간이 증가함에 따라 VBN 수치 또한 증가하는 경향을 보였으나 BF 분말 0.9% 처리구는 모든 주차 간에 유의적인 차이를 보이지 않았다. 총균수는 저장기간이 증가함에 따라 BF 분말의 첨가량이 많을수록 총균수의 생장은 감소하는 경향을 보였다. 따라서 천연 항산화제로서의 BF 분말의 첨가는 유화형 소시지의 가열수율을 증진시켰으며, 소시지 제조 시 0.6% 이상의 BF 분말 첨가는 제품의 저장성을 향상시킬 수 있을 것으로 판단된다. This study analyzes the antioxidant activity of different fragments obtained from freeze-dried broccoli, and the storage properties of freeze-dried broccoli flower bud powder (BF; 0%, 0.3%, 0.6%, and 0.9%) on emulsion-type pork sausage. The antioxidant activity of broccoli flower bud (BF) and stem (BS) was analyzed by assessing the dry yield, pH, total polyphenol contents (TPC), total flavonoid contents (TFC), 2,2-diphenyl-1-picrylhydrazy (DPPH), and ferric reducing antioxidant power assay (FRAP). The dry yield was significantly higher in BF than in BS (P<0.05), and the pH was significantly lower in BF than in BS (P<0.05). The TPC, TFC, DPPH, and FRAP were significantly higher in BF than in BS (P<0.05). Furthermore, the storage properties of sausages supplemented with BF were analyzed by determining the cooking yield, pH, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and total bacterial counts (TBC). The cooking yield was significantly higher in the BF 0.6% and 0.9% treatments compared to the 0% (control) treatment (P<0.05). The pH showed an increasing tendency with increasing BF amounts and storage periods. The TBARS and VBN values were significantly lower in the 0.9% BF powder treatment compared to the 0% treatment at all weeks (P<0.05). The TBC was significantly decreased with increased BF treatments, as compared to the 0% treatment (P<0.05). Therefore, adding 0.6% or more of BF is appropriate to improve the storage properties of emulsion-type sausages.

목포항 주변 해역에서 장기 모니터링을 통한 수질의 계절 및 년간변동

박중현,박승윤,이용화,최다미,이상룡,Park, Joong-Hyun,Park, Seong-Yoon,Lee, Yong-Hwa,Choi, Da-Mi,Lee, Sang-Yong 해양환경안전학회 2005 해양환경안전학회지 Vol.11 No.2

목포항 주변 해역의 6개 정점에서 1997년부터 2004년까지 수질의 계절 및 년간 변동에 대해 조사하였다. 염분, pH, 용존무기질소와 용존무기인은 년간 다양하게 나타났다. 염분은 1998년에 유의하게 나타났으나, 영양염 농도들은 1998년이 다른 년도보다 유의하게 높았다. 수온, DO, COD와 DIP의 농도는 계절 변동이 명확하게 나타났으며, 이러한 계절적인 변화는 영산강하구언에서 유입되는 담수의 계절적인 특징에 영향을 받았다. 수온, COD와 DIP는 8월에 유의하게 높았으나, 염분과 DO는 8월에 최소로 나타났다. 정점 1(영산강 하구언)의 수질은 영산강의 유입에 따른 낮은 염분과 높은 영양염의 특성을 보였으나, 정점 6(목포항 외해)은 주로의 외해의 특성을 보였다. 목포항 주변 해역에서 수질 인자간의 관계에서 염분은 COD, DO, pH, Chlorophyll a와 영양염 농도에 주요한 요인으로 나타났다. Seasonal and year-to-year variations of water quality were observed at six stations in Mokpo Harbor area between 1997 and 2004. Water quality(salinity, pH, DIN and DIP) was variable between years. Salinity was significantly low in 1998, while nutrient concentrations were significantly higher in 1998 than other years. Water temperature, salinity, DO, COD and DIP concentrations exhibited clear seasonal variations, and these seasonal trends reflected seasonal changes in fresh water discharge from Youngsan river mouth. Water temperature, COD and DIP were significantly higher in August, while salinity and DO reached minimum values in August. In the station 1(Youngsan river mouth), waters with low salinity are subject to high nutrient inputs from Youngsan river, while in the station 6 (outside from Mokpo harbor) waters are primarily oceanic Relationship between water quality parameters indicates that salinity is the primary factor influencing the COD, DO, pH, Chlorophyll a and nutrient concentrations in Mokpo harbor area.

토끼의 전층 복벽 결손 재건에서 무세포진피 ($SureDerm^{TM}$)와 합성물질(PROCEED$^{(R)}$)에 대한 생체적합성 비교 연구

강낙헌,송승한,강대영,안재형,최다미,김진영,Kang, Nak-Heon,Song, Seung-Han,Kang, Dae-Young,Ahn, Jae-Hyoung,Choi, Da-Mi,Kim, Jin-Young 대한성형외과학회 2011 Archives of Plastic Surgery Vol.38 No.2

Purpose: Deficiencies of the abdominal wall can be the a result of infection, surgery, trauma, or primary herniation. For abdominal wall reconstruction, synthetic materials have been shown to provide a better long-term success rate than primary fascial repair. But, synthetic materials cannot elicit angiogenesis or produce growth factor and are therefore plagued by an inability to clear infection. As a result of the inherent drawbacks of synthetic, significant effort has been spent on the identification of new bioprosthetic materials. The aim of our study is to evaluate the effectiveness of a synthetic material (PROCEED$^{(R)}$) and an ADM ($SureDerm^{TM}$) to repair abdominal wall defects in a rabbit models. Methods: We measured the tensile strength of the $SureDerm^{TM}$ and PROCEED$^{(R)}$ by a Tension meter (Instron 4482). 16 Rabbit models were assigned to this study for abdominal wall reconstruction. Abdominal defect of 8 rabbits were reconstructed by PROCEED$^{(R)}$ and the rest were reconstructed by $SureDerm^{TM}$. We assessed gross and histologic examinations for the reconstructed abdominal wall. Results: The tensile strength of $SureDerm^{TM}$ and Gore Tex$^{(R)}$ is $14.64{\pm}0.51Mpa$, $8.54{\pm}0.45Mpa$. PROCEED$^{(R)}$ was estimated above the limits of measurement. Inflammatory reaction of PROCEED$^{(R)}$ persisted for 32weeks, but $SureDerm^{TM}$ decreased after 16weeks. Vascular ingrowth into the $SureDerm^{TM}$ was seen after 32 weeks. The basement membrane of $SureDerm^{TM}$ changed into a form of pseudoperitoneum. In PROCEED$^{(R)}$, it seemed like pseudoepithelial lining was made from the fibrosis around the mesh. Conclusion: In our study, the $SureDerm^{TM}$ not only have less inflammatory reaction and presented more angiogenesis than the PROCEED$^{(R)}$, but also have pseudoperitoneum formation. It is expected that $SureDerm^{TM}$ is useful for abdominal wall reconstruction. However, a long-term study of its usage consequences are thought to be needed.

초저온 급속동결과 일반 동결방법에 의해 처리된 무세포진피의 안정성 비교

강낙헌 ( Nak Heon Kang ),최상문 ( Sang Mun Choi ),오상하 ( Sang Ha Oh ),안재형 ( Jae Hyoung Ahn ),김진영 ( Jin Young Kim ),최다미 ( Da Mi Choi ) 한국조직공학·재생의학회 2009 조직공학과 재생의학 Vol.6 No.4

To preserve human tissue for a long time, freezing at -40 C has generally been used. However, this method causes tissue damage due to ice crystal formation. We tried to minimize the tissue damage and stabilize the structure by rapidly freezing human acellular dermal matrix(ADM) at ultra low temperature. ADM was rapidly frozen with -196oC nitrogen liquid and went into freeze drying process. The structural stability of quick frozen ADM was compared with that of conventional frozen ADM as a control group by thermodynamic evaluation, biochemistry analysis, and physical property studies. With differential scanning calorimetry, we measured denaturation calories and shrinkage temperature. To assess the degradation of collagen by collagenase, dried weights were measured every 5 hours until 24 hours. Finally, to estimate physical properties, tensile strength of the specimen was checked. Denaturation calories significantly increased and degradation rate significantly decreased, compared to the control group(p<0.05). Evaluation of tensile strength showed superior results in the rapid freezing method. In the process of ADM, rapid ultra-freezing method made the tissue water into amorphous small ices that minimizes the tissue damage. Quick frozen ADM revealed less tissue damage than conventional frozen ADM. It suggests that quick frozen method of ADM contributes the structure stability that the conventional method.

발효, 세포배양, 생물공정 인체이식용 무세포 진피 제조를 위한 바이러스 불활화 공정

배정은 ( Jung Eun Bae ),김진영 ( Jin Young Kim ),안재형 ( Jae Hyoung Ahn ),최다미 ( Da Mi Choi ),정효선 ( Hyo Sun Jeong ),이동혁 ( Dong Hyuck Lee ),김인섭 ( In Seop Kim ) 한국미생물생명공학회 2010 한국미생물·생명공학회지 Vol.38 No.2