건조 방법에 따른 호박 분말 및 죽의 품질 특성

황성희,정헌식,윤광섭,Hwang Sung-Hee,Chung Hun-Sik,Youn Kwang-Sup 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.2

To develop a new instant pumpkin gruel food, this study investigated the dried powder and gruel quality characteristics depend on drying method. The pumpkin powder was dried by infrared and freeze drying, and then milled to 80 mesh, after which the manufactured gruel was mixed with glutinous rice by heating. The gruels prepared by dried pumpkin powder were compared with steamed and freeze dried powder as a control, the crude protein and total sugar contents were high in the infrared drying powder, but freeze drying kept more carotenoid content. Soluble solid of gruel was higher in the freeze dried powder, and steam treated powder showed increased L and b values. Sensory test was carried out to select proper drying methods with 5-point scale. The gruel with freeze dried powder gained the highest score in overall quality. These results suggest that freeze drying could be used for manufacturing high quality instant pumpkin gruel.

육류가공품의 고압처리가 신선도에 미치는 영향 평가

황성희 한국식품위생안전성학회 2018 한국식품위생안전성학회지 Vol.33 No.4

바다속 60 km 깊이의 수압과 같은 압력을 사용하여 순간적이고 균일한 압력전달로 가열공정을 최소화함으로써 신선한 맛과 향, 텍스처, 비타민의 유지 등 품질보존을 할 수 있는 기술인 HPP는 식중독과 부패미생물을 억제하는 효과를 가져올 수 있는 기술로 현재 가장 활발히 연구되고 있는 분야이다. 기존의 열처리가 단백질의 변성, 화학적 변화, 전분의 호화, 효소의 활성에 영향을 미쳐서 보존성을 유지한다면 HPP는 열처리의 장점은 그대로 갖고 있으면서 열처리에서 야기되는 원치 않는 화학적 변화를 최소화할 수 있다는 장점을 갖고 있다 보존기간이 길어 소비자들이 우려하는 첨가물의 사용이 필수적인 육류가공품에 대해서는 초고압처리에 대한 국내 연구가 미비하여 본 연구에서는 대표적인 육가공품인 슬라이스햄에 대해 600MPa 초고압처리(0분, 4분, 6분)가 이들의 신선도에 미치는 영향을 실험하였다. 수분함량은 48~69%, 염도 1.07-1.11%에서 변화를 보이고 있었고, pH는 처음 6.4-6.5에서 6.1-6.15까지 낮아졌으나 대조군과 처리군간의 차이는 나타나지 않았다. 초고압처리 후 20oC에서 보관한 일반세균 결과는 4주까지 모든 군에서 미미한 수준에서 일반미생물이 발견되었으나 5주부터는 대조군과 HPP 6분 처리군에서 105을 초과하였고 7주에는 4분 처리군, 6분처리군에서 식품으로 섭취가 불가능한 106을 초과하는 것으로 나타났다. 대장균군은 20oC 가중실험으로 7주간 관찰하였음에도 불구하고 모든 군에서 대장균군이 발견되지 않았다. 육류의 단백질 신선도 판정에 사용되는 방법인 VBN은 4주차까지는 1 mg% 미만의 VBN값을 보였고 5주부터는 1~2 mg%의 값을 나타냈다. 그러나 군별 차이는 나타나지 않았다(p > 0.05). 육의 조직내 지방 산패 정도의 지표로 사용되는 TBA는 7주가 끝날 때까지 0.18 mgMA/kg 이하였고 이 수치는 신선육의 범위에 들며, 처리군별 차이를 보이지 않았다. 본 실험에서는 포장재의 변성이 발생하지 않았고 가스의 발생으로 인한 부풀어 오름도 발생하지 않았는데, HPP의 효과가 전혀 관찰되지 않은 사실은 포장재의 밀착으로 인한 공기와의 차단만으로 기본적인 보존 효과를 보인 것이 아닌가 사료된다. The high pressure processing (HPP) is a technology which can preserve the quality of foods, such as the fresh taste, incense, texture, vitamin content, and so on, by minimizing the heating process. It does so by applying an instantaneous and uniform pressure that is the the same as the water pressure that is 60km deep in the sea. HPP is a technology that can inhibit food poisoning and spoilage caused by microorganisms and is currently an actively studied area. In this study, we investigated the effects of a high pressure treatment (0, 4, 6 min) on sliced ham, which is a typical meat product, at 600 MP a were tested for their effect on freshness. Moisture contents varied from 48 to 69%, salinity varied from 1.07 to 1.11%, and the pH decreased from 6.4 ∼ 6.5 to 6.1 ∼ 5.15. However, there was no difference between the control and treatment groups. General bacteria stored at 20℃ after hyper-pressure treatment were found to have no significant microorganisms in all groups until 4 weeks. but exceeded 105 in control group and HPP 6 min treatment group from 5 weeks, At week 7, it was found to exceed 106. The results indicate it was not possible to ingest food in the 4- and 6 minute treatment groups. Coliform was not observed in all groups despite observing for a total of 7 weeks at 20 ℃ weight test. VBN, a method used to determine the protein freshness of meat, showed a VBN value of less than 1 mg% until the fourth week and a value of 1 to 2 mg% after 5 weeks. The TBA was used as an index of the degree of fat acidosis in the meat tissues. The results showed it was below 0.18 mgMA / kg until the end of 7 weeks; this value was within the range for fresh meat, and there was no difference in treatment group. In this experiment, deformation of the packaging material did not occur and no swelling occurred due to the generation of gas. It is believed that the basic preservation effect was achieved only by blocking with the air due to the close contact of the packaging material.

현대건축의 신체인식에 관한 연구 ( A Study on the Recognition of Body in Contemporary Architecture )

황성희,김광현 대한건축학회 2002 대한건축학회 학술발표대회 논문집 - 계획계/구조계 Vol.22 No.2

육질의 비밀 외 1편

황성희 계간 서정시학 2019 서정시학 Vol.29 No.1

캐스팅 디렉터편 외 1편

황성희 고요아침 2008 열린시학 Vol.13 No.3

탤런트 C의 무명 탈출기 외 2편

황성희 천년의시작 2008 (계간)시작 Vol.7 No.3

감초추출물 첨가가 청국장의 품질에 미치는 영향

황성희,정헌식,김순동,윤광섭 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.6

This study was conducted to investigate the effects of Glycyrrluizia uralensis water extract on the quality of Cheonggukjang(fermented soybean paste). Soybeans were soaked for 24 hrs, steamed for 1 hr at 121 , mixed with G. uralensis extract(0, 1, 3 and 5%) and fermented for 54 hrs at 40 after inoculation of Bacillus lichenifomis. The amounts of viscous substance and reducing sugar, and pH of the products were increased when the G. uralensis extract was added. The color of the products was changed to dark yellow by the addition of G. uralensis extract. Ammonia odor and bitter taste decreased as the G. uralensis extract content increased. The products added with 5% of G. uralensis extract showed higher acceptability scores than the others. Results suggest that the water extract of G. uralensis could be used as an additive to improve the quality of Cheonggukjang.

‘중산층 주거지역의 자녀교육과 이웃효과: 분당구 사례’에 관한 토론문

황성희 한국교육사회학회 2015 한국교육사회학회 학술대회 발표 자료 Vol.2015 No.-

이 연구에서는 최근 새로운 교육공간으로 주목받고 있는 ‘분당구’ 학부 모들의 자녀교육문화를 분석하였다. 연구결과를 요약하면 다음과 같다. 분 당구에 거주하는 중산층 자녀교육문화의 지배적인 형태는 ‘자녀관리’, 특 히 자녀의 ‘교육관리’로 나타난다. 그러나 동일 계층 내에서도 학부모들의 사회경제적 배경(예, 직업의 특성), 그들이 가지고 있는 교육적 가치나 행 복에 대한 기준 등에 따라 다른 양상을 보인다. 연구자는 그러한 양상을 ‘교육관리’에 헌신하는 사람들, ‘교육관리’ 헌신을 거부하는 사람들, 그리 고 새로운 교육을 원하는 사람들로 구분하고 그들의 자녀교육문화가 어떻 게 다르게 나타나고 있는지 기술하였다.

김의 사과 작법 외 2편

황성희 심미안 2010 문학들 Vol.- No.22

Autophagy inhibition in 3T3-L1 adipocytes breaks the crosstalk with tumor cells by suppression of adipokine production

황성희,이미가엘 한국통합생물학회 2020 Animal cells and systems Vol.24 No.1

Several studies have revealed the functional importance of autophagy in both adipogenesis and carcinogenesis. Here, we investigated autophagy as a link between tumorigenesis and adipogenesis using 3T3-L1 cells, which have been shown to closely mimic the in vivo differentiation process. The relative levels of LC3-II/I showed that autophagy was the highest after 4–6 days of initiation of differentiation and it diminished thereafter. Furthermore, chloroquine (CQ), a late autophagy inhibitor, effectively inhibited adipogenic differentiation of 3T3-L1 cells, suggesting that autophagy may have a positive impact on adipogenic differentiation. Notably, real-time quantitative reverse transcription polymerase chain reaction (qRT-PCR) analysis showed that CQ completely blocked the mRNA expression of three adipokines (adiponectin, leptin, and peroxisome proliferator-activated receptor-γ (PPARγ)), which increased proportionally to adipocyte differentiation. Using adipokine antibody arrays, we also found that among 38 adipokines examined, 6 adipokines were significantly differentially regulated in mature adipocytes compared to those in preadipocytes. A comparative analysis of adipokine production revealed that CQ-treated adipocytes displayed a profile similar to that of preadipocytes. Subsequently, CQ treatment significantly inhibited the migration capacity of v-Haras-transformed cells in both 3T3-L1 adipocyte-conditioned medium and co-culture with 3T3-L1 using a transwell plate. Taken together, our results suggest that autophagy inhibition blocks the production of mediators relevant to the adipogenic process and may significantly contribute to reducing obesity-related cancer risk.