감귤류 종자 추출물의 N-nitrosodimethylamine 생성억제에 관한 연구

오혁수,안용석,나임순,오명철,오창경,김수현 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.5

The effect of inhibition on N-nitrosodimethylamine (NDMA) formation by methanol extracts from 6 kinds of citrus seed (Citrus sunki, Citrus natsudaidai, Citrus suleata, Citrus tangerina, Citrus grandis and Citrus obovoidea) were investigated. The contents of moisture, crude protein, crude fat, carbohydrate, ash, flavonoid and totat phenol in citrus seeds were 4~6, l1~15, 32~46, 22~45, 2~4%, 12~24mg% and 53~133㎎%, respectively. The solid contents and yield of citrus seed extracts were 0.8~1.0 and 0.7~1.1%, respectively. Nitrite-scavenging activity by methanol extracts from citrus seeds increased with increasing extract dosage. Furthermore, the nitrite scavenging activity was pH dependent being the highest at pH 1.2 (42.7~96.9%) and the lowest at pH 6.0 (19.9~62.6%). Scavenging effects of nitrite by reaction time showed high effects under 3hr reaction time. The inhibition effect of NDMA formation by the citrus seed was strengthened as the amount of extract increased. The inhibition rate of methanol extracts from citrus seeds on NDMA formation showed 1.2~39.8%, 21.3~60.1% and 47.4~94.0%, according to add 1, 3 and 5㎖, respectively. Therefore, the inhibition effect of NDMA formation by the citrus seed was strengthened as the concentration of extract increased.

미세 구순열의 수술적 치료

김용배,이영만,양순재,오혁수 大韓成形外科學會 1999 Archives of Plastic Surgery Vol.26 No.5

Minimal cleft lip has been defined as a cleft which does not extend over the vermilion. Minimal cleft lip has no specific classification and few methods for its correction. Based on our operative experience with secondary cleft lipnose deformities, we have developed principles of operation for minimal cleft lip: minimal incision, nostril and alar reconstruction, philtrum reconstruction. alignment of cupid's bow, and vermilial notching correction. Nine patients of minimal cleft lip were operated on from March 1992 to June 1998 in our department. Each partients was evaluated for lip and nose deformities presurgically: the nasal tip, columella, ala, scar, cupid's bow, lip pout and lip length. Every patients required a different technique for repair. Satisfactory results were obtained by treating the cleft following the principles.

국내산 영귤을 이용한 일본 요리의 조리 적성 연구

오혁수(Hyuk Soo Oh) 한국조리학회 2009 한국조리학회지 Vol.15 No.4

유기산의 첨가가 냉면육수에 미치는 영향

오혁수(Hyuk Su Oh),안승근(Seung Keun An) 한국조리학회 1998 한국조리학회지 Vol.4 No.1

In order to guarantee the safety of Korean Naeng Myon Broth in summer, pH and micrological quality of iced noodle gravy which is cooked and sold in public restaurant were investigated And the variations of pH, taste and microorganism were studied with organic acid treatment during storage period The micrological status of iced noodle gravy showed that average number of total aerobic bacteria was 2.7 x l05CFU/㎖ and fecal coliform was 8.3x103CFU/㎖ respectiy. Food poison nicroorgan-isms not detected and average of pH was 4.8. pH changed slightly during storage period and decreased with increasement of organic acid added Sour taste of organic acid increased acetic acid, citric acid, lactic acid order and there was no organic arid having with more sour taste than iced noodle gravy which is cooked and sold in public restaurant Salmonella was destroyed when treated with 1% of acetic acid and lactic acid and Escherichia coli became extinct at treatment with 0.8% acetic acid and 1% lactic acid In case of same concentration, inhibition effects to Escherichia coli multiplication show citric acid, lactic acid acetic acid order. In conclusion, treatment with more than 0.8% acetic acid and above 1.0% lactic acid or more than 1.0% citric acid in case of production and consumption a day can prevent from Escherichia coli pollution in Korean Naeng Myon Broth.

국산간장을 이용한 데리야끼 소스의 제조에 관한 연구

오혁수(O Hyeog Su),박욱병(Park Ug Byeong) 한국조리학회 2003 한국조리학회지 Vol.9 No.3

감귤류 종자 추출물의 항균활성

오혁수(O Hyeog Su),박욱병(Park Ug Byeong),안용석(An Yong Seog),오명철(O Myeong Cheol),오창경(O Chang Gyeong),김수현(Kim Su Hyeon) 한국조리학회 2003 한국조리학회지 Vol.9 No.4

돈육의 저온 저장중 지질함량의 변화

오혁수(Hyuk Su Oh),추광호(Kwang Ho Choo) 한국조리학회 1997 한국조리학회지 Vol.3 No.1

The experiment was carried out to investigate the change of pH, total lipid, neutral lipid and phospholipid of pork portions which are picnic shoulder, kin, ham, boston butt and bacon belly during storage at 4℃ for 2 weeks. The results obtained were as follows, 1. pH of butt, ham, bacon, picnic and loin stored at 4℃ for 2 days were 63, 5.9, 5.8, 5.6 and 5.2 respectively. And then, pH of pork portions increased gradually during storage period. 2. Total lipid content of the pork portions were 2.13% in ham, 2.78% in loin, 4.55% in picric, 5.74% in butt and 7.11% in bacon. During storage period, total lipid content decreased slightly. 3. In case of netral lipid, the content in bacon, butt, picric, loin and ham were 6.68%, 5.32%, 4.22%, 2.53%, and 1.88% respectively. During storage period, neutral lipid content decreased slightly. 4. Phospholipid content showed little differences among the portions. And then phospholipid content decreased significantly during storage period.

제주향토음식 메뉴특성에 관한 연구

오혁수(Hyuk Soo Oh) 한국조리학회 1999 한국조리학회지 Vol.5 No.1

Cheju`s local foods are various but Island being geographically surrounded by water, sea-foods play a greater part in the diet that is quite different from the mainland Most of dishes are prepared from local foods and the marine products. That traditional food that have been developed through the lifestyle are now becoming the great interest to both foreign and domestic guests. In this research, we have concluded that developing a cheju`s traditional food manu and local manu cooking method. 1. Improvement of cooking method. -development of cheju`s traditional Food material and spice. 2. Use not raw fish-boiling, grilling, frying 3. Improvement of cheju`s local Food`s name. 4. Use the only Boneless fish. 5. taste reformation of Fermentation Food-Masking the TMA etc. 6. Use the many Spice in local food.

일식 메뉴 안내용 전문가 시스템의 개발

오혁수(Hyuk Su Oh) 한국조리학회 1996 한국조리학회지 Vol.2 No.-

A computer expert system for guiding Japanese style meal menu has been developed by using EXSYS Professional which is one of expert system developing software tools. The expert system understands the situations of clients, and can guide the menu as human experts do by its software program with expert knowledge about the meal menu. In developing the expert system, the elements the clients consider when selecting menu were arranged as questions of the expert system, and the final outcome of the expert system resulted in selecting the final menu appropriate for the client demand, weather, health, etc. In hotel, the expert system can be shared by whole restaurants, and be directly a computer guider to the clients to tell the best choice of the menu. Besides, it can be used for various kinds of bangquets and events. Expert system has been developed and studied by business managers, manufacturers, medical fields, and military field. But the studies for applying the expert system in the fields of foods have been scare. Through this study, therefore, the expert system is going to be applied more widely in many fields of food events.

냉동보관한 동종혈관이식에 대한 실험적 연구

탁민성,오혁수 순천향의학연구소 1998 Journal of Soonchunhyang Medical Science Vol.4 No.2

Autologous vein transplantation is a common microsurgical procedure for correcting vascular defects but requires the availability and harvesting of the vein. Use of stored allogenic grafts would deliminate these requirements, but tissue antigenicity remains a problem. It Is well-known that the antigenicity of allogenic tissues can be reduced after storage at very low temperatures. With this in mind, Cryopreserved allogenic vessel transplantation was performed in the rat model to determine the possible clinical potential of allogenic vessel transplantation without immunosuppression. METHOD : Sprague Dawley rats were used, anesthetized with pentobarbital at a dose of 2mg/100gm, administered intraperitoneally. About 8mm of left femoral artery was harvested. The vessels were immersed in 10% DMSO for 30minutes. The Temperature in the freezer was dropped in a stepwise fashion from 20°C to -70°C, according to the freezing plan. Then the vessel were preserved in liquid nitrogen at -196°C for 2months. For the thawing method, the vessels were thawed at 37°C for Iminutes. the donor arteries were transplantated into another rat's femoral artery. At various times from the first to the twelfth week after surgery, gloss and histopathological study were carried out. CONCLUSION : The vessel were found to be in good condition at the end of the 8week observation period. The cryopreserved specimens showed no sign of infiltration by inflammatory cell and retained a normal three-layer structure of intima, media and adventitia. and sufficient intimal regeneration was observed over the entire graft. These results suggest that prolonged cryopreservation of vessels makes allotransplantation without immunosuppression possible.