알긴산 및 콜라겐을 활용한 오리육포의 품질특성

김태경,용해인,구수경,성정민,최주혜,최윤상 한국산업식품공학회 2019 학술대회 및 심포지엄 Vol.2019 No.04

트랜스글루타미나아제의 첨가량 및 제조공정에 따른 글루텐 프리 쌀 반죽의 품질 특성 연구

구수경,용해인,김태경,장혜원,성정민,박종대,최윤상 한국식품조리과학회 2020 한국식품조리과학회지 Vol.36 No.2

Purpose: This study was conducted to examine the effectiveness of transglutaminase (TG) addition and the manufacturing process at improving the quality characteristics of rice batter. Methods: Quality characteristics of rice batter and bread added with TG (1%, 2%) according to manufacturing process (incubated after batter preparation, incubated after mixing the premix) were investigated based on pH, moisture content, cooking loss, specific volume, texture profile analysis, and apparent viscosity. Results: Regarding their effects on rice bread properties, rice bread added with TG had a higher specific volume and moisture content than the control. Specific volume was highest in the control (wheat flour), whereas T3 (2% transglutaminase and incubated after batter preparation) showed no significant difference from the control. The apparent viscosities of batters and springiness were not significantly different from the control (wheat flour) according to transglutaminase addition, and there was no difference in transglutaminase addition and manufacturing process. Conclusion: Therefore, the results of this study confirm quality improvement due to increased apparent viscosity and specific volume according to the addition of 2% transglutaminase and incubation after batter preparation.

새송이버섯과 곤약 첨가에 따른 저염 계육 패티의 품질특성 연구

황유나,용해인,구수경,김태경,성정민,박종대,최윤상 한국식품조리과학회 2020 한국식품조리과학회지 Vol.36 No.1

Purpose: This study was conducted to investigate the quality characteristics of low-salt chicken patties with Pleurotus eryngii (PE) and konjac glucomannan (KGM). Methods: Patties were manufactured with different concentrations of salt (1.5% and 1.2%), mushroom (2.0%, 1.5%, 1.0%, 0.5% and 0%) and konjac glucomannan (0%, 0.5%, 1.0%, 1.5%, and 2.0%). To investigate the quality characteristics, cooking loss, water holding capacity, reduction of diameter and thickness, pH, color, proximate composition, salinity, texture analysis, and sensory evaluation were determined. Results: With addition of PE and KGM, water holding capacity of patties increased while cooking loss and reduction of diameter and thickness decreased. Also in cooked patties, pH was significantly higher in treatment groups. The redness of cooked patties increased with the addition of PE and the lightness of reatments were lower in contrast to control groups. There were no significant differences in moisture and ash contents between control and treatments. As a result of hardness, cohesiveness, gumminess, and chewiness of patties lowered with addition of PE and KGM. The salinity of patties increased in proportion to content of PE. From the sensory evaluation, appearance, flavor, juiciness, and overall acceptability had no significant differences but tenderness scored significantly higher in treatment groups. Conclusion: As a result of adding PE and KGM to the low-salt chicken patties, quality characteristics such as water holding capacity and tenderness were improved without impairing sensory characteristics. Therefore, PE and KGM are worthy to use as additives to improve the quality of low-salt chicken patties.

구강암과 구인두암에서의 연구개 재건

주영훈,선동일,조광재,성용해,조승호,김민식 대한이비인후과학회 2007 대한이비인후과학회지 두경부외과학 Vol.50 No.11

Background and Objectives:Various kinds of flaps are used for reconstruction of defected soft palate, and with these, phys-d oropharyngeal cancers. Subjects and Method:We reviewed the medical records of patients who were offered soft palate reconstruction with various kinds of flaps after ablative surgery of oral and oropharyngeal cancer from July 197 to July 2004 and analyzed primary site, resection area of soft palate, reconstruction methods and postoperative functions using Modified barium swallow (MBS), articulation and resonance test. Results:Various kinds of flaps were used according to the resected s abdominis myocutaneous flap (3.6%), lateral thigh fre flap (LTFF)(3.6%), and radial forearm fre flap (RFFF)(85.7%). In cases of resection area that is more than 1/3 of the total resection, all cases were reconstructed with RF, combining more complex techniques such as double folding, palmaris longus tendon, and superiorly-based pharyngeal flap. Velopharyngeal insuficiency (VPI) was examined in only 2 (11.8%) patients, and in residue after swallowing was examined in 10 (41.2%) patients. Conclusion:In oral and oropharyngeal cancer, reconstruction of resected soft palate using various kinds of flaps is very useful and efective in postoperative physiologic functions such as in swallowing and pronunciation. (Korean J Otorhinolaryngol-Head Neck Surg 2007 ;50 :1017-22)

기니아 피그 고막에서 성체신경줄기세포의 분리 배양

박경호,박시내,김부영,배성천,김준규,성용해,이창훈,배민영,이병훈,장기홍,백지혜,여상원 대한이비인후과학회 2008 대한이비인후과학회지 두경부외과학 Vol.51 No.1

Tympanic membrane perforation is an important clinical problem found in various populations of the world. In large number of cases, acute traumatic perforations heal spontaneously, and in the healing process, stem cells appear to play an important role. However, no studies have been reported regarding somatic stem cells in the tympanic membrane. Herein, we tried to show that guinea pig’s tympanic membrane contains cells that display the characteristic features of stem cells. Materials and Method:The tympanic membrane was obtained from the guinea pig. The cells were cultured in a medium with epidermal growth factor (EGF) and fibroblast growth factor (FGF). Proliferating cells were checked with stem cell markers, bromodeoxyuridine (BrdU) and nestin. Differentiated cells from stem cells are checked with βIII tubulin and S-100. Results:We observed that some of the cultured cells from the tympanic membrane were stained with both stem cell markers, BrdU and nestin. And we observed that these cells differentiated into neuron and gilal cells, which expressed βIII tubulin and S-100, respectively. Conclusion: These results suggest that the tympanic membrane of guinea pigs may have neural stem cells. Further study is needed for finding the origin of stem cells. (Korean J Otorhinolaryngol-Head Neck Surg 2008;51:28-32)

난각과 당근 첨가에 따른 인산염 대체 소시지 품질특성 연구

이안수 ( An-su Lee ),용해인 ( Hae In Yong ),구수경 ( Su-kyung Ku ),김태경 ( Tae-kyung Kim ),성정민 ( Jung-min Sung ),박종대 ( Jong-dae Park ),최윤상 ( Yun-sang Choi ) 한국식품조리과학회(구 한국조리과학회) 2020 한국식품조리과학회지 Vol.36 No.4

Purpose: This study investigated quality characteristics of emulsion sausages after applying egg shell and carrot as an alternative for phosphate. Methods: Emulsion sausages were manufactured by adding different concentrations of egg shell (0.3% and 0.5%) and carrot (0% and 1.0%). Quality characteristics such as apparent viscosity, cooking loss, emulsion stability, pH, color, water holding capacity, proximate composition, and textural properties were subsequently examined, as compared to control groups (con (-) without phosphate, and con (+) with 0.15% phosphate). Results: Addition of egg shell and carrot resulted in increased pH value of emulsion sausages. Carrots also imparted significant effect on the color values of cooked emulsion sausages (lightness and redness were reduced, and yellowness was increased). Decreased moisture content was obtained with addition of egg shells, but carrots were helpful in increasing the moisture content. No significant differences were determined for crude protein and fat contents in controls as well as treatment groups. However, addition of carrot and egg shell had positive effects on ash contents. Although con (+) had the highest values for hardness, cohesiveness, gumminess, and chewiness, addition of egg shell and carrot enhanced the aforementioned values. Supplementation with egg shell and carrot also resulted in increased water holding capacity and viscosity, and were effective in reducing the cooking loss of emulsion sausages. Conclusion: Results of our study indicate that adding egg shell and carrot to emulsion sausages improves the quality characteristics such as water holding capacity and total fluid separation. We therefore propose that egg shells and carrots are worthy additives to improve the quality of emulsion sausages.

경한 두부 외상 후에 발생한 난청에 관한 임상적 분석

이동희,송창은,정상희,전범조,박세원,성용해 대한이비인후과학회 2007 대한이비인후과학회지 두경부외과학 Vol.50 No.6

Background and Objectives:We evaluated the clinical characteristics of hearing impairment in patients who sufered a blunt head trauma without any organic problems, including temporal bone fracture or intracranial hemorrhage. Subjects and Method:rs. This study included only patients without temporal bone fracture or intracranial hemorhage. Results:Most patients (90.5%) complained of associated auditory symptoms including tinnitus, diziness, earfullnes and otalgia as wel as headache. In 38 patients (90.5%), the symptom was developed on the injured day. Fifteen ears of 13 patients showed sensorineural hearing los, 2 ears of -ineural hearing los only above 4 kHz, 8 ears of 7 patients mild hearing los, 10 ears of 8 patients moderate hearing los, 3 ears of 3 patients had a moderately-severe hearing los, and 6 ears of 6 patients had a profound hearing los. Al cases (24 ears of 22 patients) who had a normal four-tone average complained many otologic symptoms other than a hearing loss. Conclusion:Blunt auditory symptoms as son as posible. Otologic consultation should be sought in all cases for appropriate management. (Korean J Otolaryngol 2007 ;50 :496-500)