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개체동결 굴(Crassostrea gigas)을 이용한 굴소스의 제조 및 품질특성
황영숙 ( Young Suk Hwang ),김상현 ( Sang Hyun Kim ),김병균 ( Byeong Gyun Kim ),김선근 ( Seon Geun Kim ),조준현 ( Jun Hyun Cho ),오광수 ( Kwang Soo Oh ) 한국수산과학회 2015 한국수산과학회지 Vol.48 No.6
To develop a value-added product from individually quick-frozen oyster Crassostrea gigas extract (IQFOE), we prepared two types of oyster sauce (OS): bottled OS (BOS) and retort pouched OS (ROS). We investigated processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formular for both BOS and ROS consisted of 40.0% IQFOE (Brix 30°), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity and amino-nitrogen contents of the BOS and ROS were 8.2 and 8.3%, 9.3 and 9.2%, and 539.2 and 535.2 mg/100 g, respectively. In commercial oyster sauces (COS), these values were 4.7-6.5%, 9.7-12.0%, and 244.7-504.2 mg/100 g, respectively. The total free amino acids content of ROS was 7,346.9 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, glycine and alanine. The inosinic monophosphate (IMP) content of the ROS was 131.6 mg/100 g, and the primary inorganic ions were Na, K, S and P. The present BOS and ROS have favorable organoleptic qualities and storage stability compared with COS, and are suitable for commercialization as high-flavor seasoning sauces.
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정삼주 ( Sam Ju Jung ),황영숙 ( Young Sook Hwang ),최채만 ( Chae Man Choi ),박애숙 ( Ae Suk Park ),김수언 ( Su Un Kim ),김현정 ( Hyun Jung Kim ),김정헌 ( Jung Hun Kim ),정권 ( Kweon Jung ) 대한화장품학회 2015 대한화장품학회지 Vol.41 No.3
본 연구에서는 시중에서 유통 중인 어린이용 화장품 총 125건(n = 125)을 대상으로 하여 파라벤 6종과 벤질알콜, 페녹시에탄올, 소르빈산, 벤조산 등 10종의 보존제에 대한 혼합 사용실태와 함량을 HPLC를 이용하여 조사하였다. 유형별 보존제 검출률은 세정제 63%, 크림류 48%, 자외선차단제 46%, 로션류 38%, 오일이 13%의 순으로 검출되어 총 125건 중 63건(50%)의 제품에서 1종류 이상의 보존제를 사용하고 있는 것으로 조사되었다. 보존제별 검출범위는 페녹시에탄올 0.01 ~ 0.91% (n = 35), 벤조산 0.01 ~ 0.48% (n = 28), 벤질알콜 0.01 ~ 0.78% (n = 9), 소르빈산 0.01 ~ 0.11% (n = 3)였으며, 파라벤류 중 메틸 파라벤과 프로필 파라벤은 0.04 ~ 0.21% (n = 8)와 0.02 ~ 0.09% (n = 8)의 검출범위를 보였고, 에틸 파라벤은 1개 제품에서 0.04%로 모두 배합한도 이내로 검출되었다. 조사결과 어린이용 화장품에서는 파라벤류 보다 페녹시에탄올과 벤조산의 사용빈도가 높았으며 검출된 파라벤류 중에서는 메틸 파라벤과 프로필 파라벤이 주로 혼합 사용되는 것으로 나타났다. This study was conducted to determine 10 preservatives (benzyl alcohol (BAl), phenoxyethanol (PE), benzoic acid (BA), sorbic acid (SA), methyl paraben (MP), ethyl paraben (EP), propyl paraben (PP), isopropyl paraben (IPP), butyl paraben (BP), isobutyl paraben (IBP)) levels in 125 cosmetics (n = 125) for children by the simultaneous analysis of HPLC. The detection ranges were as follows; 0.01 ~ 0.91% (n = 35) for PE, 0.01 ~ 0.48% (n = 28) for BA, 0.01 ~ 0.78% (n = 9) for BAl, 0.01 ~ 0.11% (n = 3) for SA, 0.04 ~ 0.21% (n = 8) for MP, 0.02 ~ 0.09% (n = 8) for PP, and 0.04% (n = 1) for EP. The order of detection rates was cleanser (63%) > cream (48%) > sunscreen (46%) > lotion (38%) > oil (13%). At least one of target preservatives was contained in 50% (63/125) of samples and the content of the detected preservatives was within maximum allowed amount established by KFDA. Phenoxyethanol and benzoic acid were used more frequently than paraoxybenzoate esters (parabens) in cosmetics for children and the detected parabens was mainly the mixture of methyl paraben and propyl paraben.
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IQF 굴( Crassostrea gigas ) 복합엑스분의 추출 및 풍미개선
황석민 ( Seok Min Hwang ),황영숙 ( Young Suk Hwang ),남현규 ( Hyeon Gyu Nam ),이재동 ( Jae Dong Lee ),류성귀 ( Seong Gwi Ryu ),오광수 ( Kwang Soo Oh ) 한국수산과학회 2014 한국수산과학회지 Vol.47 No.6
To develop an effective use for poor-quality individually quick-frozen (IQF) oysters Crassostrea gigas stored for a long period, the extract conditions, quality characteristics, and optimum reaction flavoring (RF) conditions of a complex extract from these IQF oysters were investigated. The moisture, pH, and volatile basic nitrogen contents of IQF oysters stored for 18 months (18M-IQFO) were 77.9%, 6.32, and 17.9 mg/100 g, respectively. Three different kinds of extract were prepared from 18M-IQFO: a hot-water extract (HE), scrap enzymatic hydrolysate (EH), and complex extract (CE). The respective extracts contained 5.5, 8.6, and 6.6% crude protein and 281.7, 366.0, and 343.0 mg/100 g amino nitrogen, and had 811, 359, and 1,170 mL/kg extraction yields. The CE was superior to the traditional HE in terms of the extraction yield, amino-nitrogen content, and organoleptic qualities, except for the odor. To improve flavor via the Maillard reaction, the reaction system used to produce a desirable flavor comprised CE (Brix 30°), 0.4 M glucose, 0.4 M glycine, and 0.4 M cysteine solution (4:2:1:1, v/v). The reaction time and pH were the independent variables, and the sensory scores for baked potato odor, masking shellfish odor, and boiled meat odor were the dependent variables. The surface response methodology (RSM) analysis of the multiple responses optimization gave a reaction time of 120.6 minutes and pH 7.33 at 120°C. The reaction improved the flavor of CE considerably, as compared to that of the unreacted extract.
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The Two Gentlemen of Verona에 나타난 Shakespeare의 카니발라이제이션
황영숙 안동대학교 어학연구소 1991 솔뫼어문논총 = Solmoe review on language and literature Vol.3 No.1
Carnivalization is the liberating and subversive influence of popular humor on the literary tradition according to Bakhtin's theory. As Bakhtin points out, Shakespeare is one of the writers who participate in the carnivalization of Renaissance literature. However, this aspect of Shakespeare's drama has not been properly studied except some related studies by William Empson, C. L. Barber, Robert Weimann and Willard Farnham which discuss the dramatic function of the farcical and grotesque elements in Shakespeare's plays from different point of views. The purpose of this study is to find the carnivalesque aspect in The Two Gentlemen of Verona, and to prove its significance as a principle to enlarge the vision of Shakespeare's comic world. The Two Gentlemen of Verona has many outward carnivalesque aspects of laughter, irony, humor, parody, and self-parody. Especially the two "clownish servants" show the direct influence of the Renaissance folk humor cultural tradition in their lower material bodily images, some grotesque animal images including Launce's dog, Crab, and many sexual innuendoes in their language and behavior. Those carnivalesque elements have a common significant purpose in this play. Those elements criticize the affection of the heroes' highly idealized romance and degrade their highflown courtly love convention with laughter. However, they are positive: they liberate from the heroes' predominant idea of romantic love and their aristocratic conventions of courtly love, and they allow the opposite material values of the world in this play. This logic of the carnivalization is an instrument for Shakespeare to create a balanced idea of love, and finally his comic vision toward a better new world in his romantic comedies.
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