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육제품의 저장 중 아질산이온 잔류량, TBARS 함량과 육색의 변화
김기숙,최성희,Kim, Gi-Suk,Choi, Seong-Hee 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.3
Changes in nitrite content, TBARS content and color of meat products during storage were examined as part of studies addressing the reduction of residual nitrite and to ensure the safety of meat products. All 4 kinds of domestic meat product tested, Vienna sausage, bacon, smoked-ham and Dduggalbi, manufactured by C and L domestic companies had very low contents of residual nitrite, for below the legal tolerance limit of 70 ppm, and the residual nitrite decreased with storage. The reduction in nitrite content differed with each product, showing the greatest reduction in Vienna sausage and the least reduction in bacon when stored at $4^{\circ}C$. On the other hand, when stored at $-20^{\circ}C$, the nitrite content of bacon decreased more rapidly than the other meat products. The results of this study show that the nitrite content of meat products decreases during storage, and that the rate of decrease is quite dependent on the storage temperature. In addition, the nitrite contents of most domestic meat products are very low compared to the legal limits, thus the health risks of nitrite in meat products might not be of great concern. More research on the reduction of residual nitrite and on the development of alternatives to nitrite is necessary. 육제품의 아질산이온 잔류량 저감화와 육제품 섭취의 안전성 확보 방안 연구의 일환으로 국내산 육제품의 저장 중 아질산이온 잔류량의 변화와 함께 TBARS 함량과 색도를 살펴본 결과 비엔나소시지, 베이컨, 스모크햄, 냉동육제품 등 4종류의 육제품 모두 아질산이온 잔류량이 국내 규제 허용량 70ppm 보다 매우 낮은 값을 보였으며, 저장기간이 길어질수록 잔류량은 더욱 감소하였다. 감소폭은 저장 온도와 제품의 종류에 따라 차이가 있어 $4^{\circ}C$에서 냉장 저장할 경우는 비엔나소시지에서 아질산이온 잔류량의 감소폭이 가장 컸고 베이컨에서 가장 작았다. 반면 $-20^{\circ}C$에서 냉동 저장한 경우에는 베이컨에서 아질산이온 잔류량 감소폭이 가장 컸고 냉동육제품에서 가장 작았다. 또한 저장 온도에 따른 각 제품의 아질산이온 잔류량 감소 속도를 보면 비엔나소시지, 스모크햄 및 냉동육제품은 $4^{\circ}C$에 저장할 때가 $-20^{\circ}C$에 저장할 때보다 더 빠른 속도로 아질산이온 함량이 감소하였다. 반면, 베이컨의 경우는 $-20^{\circ}C$에 저장할 때가 $4^{\circ}C$에 저장할 때보다 더 빨리 아질산이온 함량이 감소하였다. 이러한 결과들은 육제품의 제조 후 저장기간이 길어짐에 따라 잔존 아질산이온이 감소하고 저장 온도에 따라 영향을 받는 것을 보여준다. 또한 국내산 육제품의 아질산이온 함량은 대부분 법적기준보다 매우 낮은 수준이며 우리나라의 경우 육제품 섭취에 의한 아질산염의 위해는 현 시점에서 크게 우려할 바는 아니라고 사료되나 앞으로 아질산이온 잔류량을 감소시키기 위한 연구가 지속적으로 수행되어야 하고 더불어 아질산염의 대체물질을 개발하는데 많은 연구력과 재원이 투자되어야 할 것이다.
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정주현 ( Ju Hyeon Jeong ),노주희 ( Ju Hee Nho ),김기숙 ( Gi Suk Kim ),이영은 ( Young Eun Lee ),유선영 ( Sun Young Yu ),이현주 ( Hyun Ju Lee ),심유미 ( Yu Mi Sim ),이영선 ( Young Sun Lee ) 여성건강간호학회 2013 여성건강간호학회지 Vol.19 No.4
Purpose: The purpose of this study was to identify chemotherapy induced peripheral neuropathy, quality of life of patients with gynecologic cancer. Methods: This was a cross-sectional survey design. We collected 130 patients with gynecologic cancer. They complete a self reported questionnaire including items related neuropathy and quality of life (FACT-GOG/Ntx subscale, FACT-G scale). Results: The neuropathy score was 14.3±7.9. The quality of life score was 64.8±16.4. The neuropathy induced significant difference according to diabetic status, difficulties in performing household chores and willing to discontinuity of chemotherapy. And duration of cancer diagnosis, neuropathy,number of total chemo agent associated with quality of life. There was a negative correlation between number of total chemo agent and quality of life. Neuropathy independently affected quality of life. Conclusion: Chemotherapy induced peripheral neuropathy of patients with gynecologic cancer adversely affected women`s quality of life and activities of daily living. To improve patient`s quality of life, it is important that accurate assess and appropriately manage neuropathy in patients with gynecologic cancer
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김명화,김의신,양승희,구혜수,유기숙,이안희 이화여자대학교 의과대학 1972 梨花醫學誌 Vol.- No.5
The authors carried out bacteriological examinations of sea-cucumbers which were on sale for raw-eating and of files caught in various parts of Seoul in order to detect enteric organisms during the period from July to August, 1972. Fifty-eight sea-cucumber samples were collected for testing from several barrows near the crowded markets and 111 files were tested. The results obtained were summarized as follows: 1. Salmonella and Shigella organisms were not detected from the specimens tested. 2. Among the hundred and eleven colonis selected, 86 cultures were identified as shown in Table 1 which were Citrobacter, Proteus. Enterobacter, Hafnia, Klebsiella, Escherichia and Arizo and 25 cultures were not possible to be confirmed with the limited tests performed in this study. 3. The necessity of the food hygiene for general public was discussed.
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