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Sol-Hee Lee,Gye-Woong Kim,Ju-hui Choe,Hack-Youn Kim 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.5
Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p<0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0.05) with higher levels of added buckwheat powder. The instrumental color and pH values were affected by the addition of buckwheat powder, which has a pH of 6.1 and associated color coordinates of L<sup>*</sup>=75.0, a<sup>*</sup>=1.3, and b<sup>*</sup>=8.7. Meat batter with 3% buckwheat powder was shown the highest (p<0.05) viscosity indicating great formation of emulsion. There were no significant differences in the TPA among the treated samples. The viscosity value increased with increasing cooking yield in the batter (r<sup>2</sup>=0.7283) i.e. the correlation coefficient between the two measurements was very high and positive. For sensory traits except for tenderness, the highest scores (p<0.05) was detected on sausages with 3% added buckwheat powder by a panel. These results suggest that the addition of 3% buckwheat powder to emulsion-type sausages produces a more beneficial meat product, with a lower fat content, greater formation of emulsion and no adverse effects on sensory properties.
LEE, HEE JUNG,JO, SUZY,RYU, JEONGHYUN,JEONG, HAN-SOL,LEE, GUEMSAN,RYU, MI HEON,JUNG, MYEONG HO,KIM, HYUNGWOO,KIM, BYUNG JOO SPANDIDOS PUBLICATIONS 2015 MOLECULAR MEDICINE REPORTS Vol.12 No.2
<P>Schisandra chinensis Turcz. fruit is widely used to treat skin diseases. The aim of this study was to determine the anti-inflammatory effects of the methanol extract of S. chinensis (MESC) on 1-fluoro-2,4-dinitrofluorobenzene (DNFB)-induced contact dermatitis (CD) in mice. The effects of MESC on ear thickness and weight, histopathological changes, immune cell filtration and cytokine production were investigated in DNFB-induced CD mice. Topical application of MESC effectively inhibited ear swelling (30 or 300 μg on the left ear, P<0.001; 30 μg on the right ear, P<0.001). MESC also inhibited hyperplasia, spongiosis (100 μg/ear, P<0.05 and 300 μg/ear, P<0.001, respectively) and immune cell infiltration (100 μg/ear, P<0.05; 300 μg/ear, P<0.001) induced by DNFB. In addition, MESC suppressed increases in tumor necrosis factor (TNF)-α levels (100 or 300 μg/ear, P<0.05), interferon (INF)-γ (30 μg/ear, P<0.05; 100 μg/ear, P<0.01; 300 μg/ear, P<0.001), interleukin (IL)-6 (300 μg/ear, P<0.05) and monocyte chemoattractant protein (MCP)-1 (30 μg/ear, P<0.05; 100 μg/ear, P<0.01; 300 μg/ear, P<0.001). These results suggest that the anti-inflammatory effects of MESC are mediated by the reduced production of TNF-α, IFN-γ, IL-6 and MCP-1, and that MESC has potential use for the treatment of inflammatory skin diseases.</P>
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
Sol Hee Lee,Juhui Choe,Jong-Chan Kim,Hack Youn Kim 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.3
The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.
Lee Eunyoung,Park Sehee,Choi Jae-Phil,Kim Min-Kyung,Yang Eunmi,Ham Sin Young,Lee Seungjae,Lee Bora,Yang Jeong-Sun,Park Byoung Kwon,Kim Da Sol,Lee So-Young,Lee Joo-Yeon,Jang Hee-Chang,Jeon Jaehyun,Park 대한의학회 2023 Journal of Korean medical science Vol.38 No.8
Background: Information on the effectiveness of nirmatrelvir/ritonavir against the omicron is limited. The clinical response and viral kinetics to therapy in the real world need to be evaluated. Methods: Mild to moderate coronavirus disease 2019 (COVID-19) patients with risk factors for severe illness were prospectively enrolled as a treatment group with nirmatrelvir/ritonavir therapy versus a control group with supportive care. Serial viral load and culture from the upper respiratory tract were evaluated for seven days, and clinical responses and adverse reactions were evaluated for 28 days. Results: A total of 51 patients were analyzed including 40 in the treatment group and 11 in the control group. Faster symptom resolution during hospitalization (P = 0.048) was observed in the treatment group. Only minor adverse reactions were reported in 27.5% of patients. The viral load on Day 7 was lower in the treatment group (P = 0.002). The viral culture showed a positivity of 67.6% (25/37) vs. 100% (6/6) on Day 1, 0% (0/37) vs. 16.7 (1/6) on Day 5, and 0% (0/16) vs. 50.0% (2/4) on Day 7 in the treatment and control groups, respectively. Conclusions: Nirmatrelvir/ritonavir against the omicron was safe and resulted in negative viral culture conversion after Day 5 of treatment with better symptomatic resolution.
Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork
Sol-Hee Lee,Sung-Duck Joe,Gye-Woong Kim,Hack-Youn Kim 한국축산학회 2020 한국축산학회지 Vol.62 No.6
The purpose of this study was to compare the physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Sausages were prepared using either 100% pork sausage (P10), a mixture of 50% pork and 50% carp muscle (P5C5), or 100% carp muscle (C10). The quality of the sausage emulsion was determined by analyzing approximate composition, pH, instrumental color, cooking yield, water holding capacity (WHC), viscosity, and texture profile analysis (TPA). Moisture content of cooked C10 was significantly higher than that of P10 or P5C5 (p < 0.05); however, protein content of cooked P10 was significantly higher than that of C10 (p < 0.05). The pH of uncooked and cooked C10 was significantly higher than that of P10 and P5C5 (p < 0.05). The cooking yield, WHC, and texture profile analysis of C10 were higher than those of P10 and P5C5 (p < 0.05). In addition, the viscosity of uncooked C10 was higher than that of P10 and P5C5. These results suggest that carp muscle can enhance sausage quality with respect to pH, WHC, cooking yield, viscosity, and TPA.