竹茹와 蘿蔔子가 實驗的 糖尿에 미치는 영향

明聖河,李學仁,金蓮燮 대한본초학회 1999 大韓本草學會誌 Vol.14 No.1

This experiment was performed into investigate the effect of Bambusae Caulis and Raphani Semen on the diabetic rats induced by streptozotocin. Experimenal diabetes was induced by 55㎎/㎏ of streptozotocin injection and administered Bambusae Caulis and Raphani Semen extract during 3 days after streptozotocin injection. Glucagon and insulin granules in Langerhans islets were stained by use of immunohistochemical method and observed the relative amount of the each granules in Langerhans islet by light microscope and image analysis system. The results obtained are as follows: 1. Area % of insulin granules in Langerhans islets of Bamhusae Caulis extract adminstration group increased and showed the statistically significant difference with the control group at 7th day and 14th day. 2. Area % of insulin granules in Langerhans islets of Raphani Semen extract adminstration group increased and showed the statistically significant difference with the control group at 14th day. 3. Area % of glucagon granules in Langerhans islets of Raphani Semen extract adminstration group decreased and showed the statistically significant difference with the control group at 14th day. With the above result, we know that Bambusae Caulis and Raphani Semen has a control effect on glucagon and insulin granules in Langerhans islets of diabetic rats induced by streptozotocin.

野冬靑果가 實驗的 糖尿에 미치는 影響에 관한 免疫組織化學的 硏究

柳濟原,李學仁,金蓮燮 대한본초학회 1999 大韓本草學會誌 Vol.14 No.1

This experiment was performed into investigate the effect of Syzygii cumini Fructrs on the diabetic rats induced by STZ. Experimental diabetes was induced by 55㎎/㎏ of STZ. injection and administered Syzygii cumini Fructrs extract during 14days after STZ injection. Glucagon and insulin granules in Langerhans islets were stained by use of immunohistochemical method and observed the relative amount of the each granules in Langerhans islet by light microscope and image analysis ststem. The results obtained are as follows: 1. Area % of insulin granules in Langerhans islets in Syzygii cumini Fructrs raised and showed the statistically significant difference with the control group at 14th day. 2. Area % of glucagon granules in Langerhans islets in Syzygii cumini Fructrs decreased and showed the statistically significant difference with the control group at 7th and 14th day. To conclude, it can be inferred that Syzygii cumini Fructrs has a control effect on glucagon and insulin granules in Langerhans islets of diabetic rats induced by STZ.

Effects of Sea Tangle (Lamina japonica) Powder on Quality Characteristics of Breakfast Sausages

Kim, Hyun-Wook,Choi, Ji-Hun,Choi, Yun-Sang,Han, Doo-Jeong,Kim, Hack-Youn,Lee, Mi-Ai,Kim, Si-Young,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.1

Breakfast sausages containing 1, 2, 3, and 4% sea tangle powder (Lamina japonica) were prepared. No differences were found in moisture, protein, and fat contents among the control and treatments. However, the ash content increased with increasing amounts of sea tangle powder (p<0.05). The pH levels in the treated samples were lower than the control in both the meat batters and the breakfast sausages (p<0.05). The $L^*$ and $a^*$ values of the meat batters and breakfast sausages were decreased by the addition of the sea tangle powder, and the control had the highest $b^*$ value (p<0.05). The added sea tangle powder improved cooking loss and improved emulsion stability. The T4 sample (containing 4% sea tangle powder) was shown to have the lowest cooking loss and water loss (p<0.05). The hardness, gumminess, and chewiness of the treatments increased compared to the control due to the presence of dietary fibers in the sea tangle. In the sensory evaluations, the 1% sea tangle powder treatment received a lower color score, but received significantly higher scores for flavor, tenderness, and juiciness (p<0.05). Collectively, the breakfast sausage containing 1% sea tangle powder was determined to have the highest overall acceptability. Altogether, the best results, in terms of physicochemical and sensory properties, were obtained for the breakfast sausage containing 1% sea tangle powder.

Effects of Dietary Fiber Extracts from Brewer's Spent Grain on Quality Characteristics of Chicken Patties Cooked in Convective Oven

Kim, Hyun-Wook,Hwang, Ko-Eun,Song, Dong-Heon,Lee, Soo-Yeon,Choi, Min-Sung,Lim, Yun-Bin,Choi, Ji-Hun,Choi, Yun-Sang,Kim, Hack-Youn,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.1

Brewer's spent grain (BSG) is a by-product of beer manufacturing. This study was conducted to evaluate the effect of dietary fiber extracts from brewer's spent grain on quality characteristics of chicken patties. The total fiber content of BSG dietary fiber extracts after extraction increased from 58.11% to 68.57%, and the extracted dietary fiber extracts were added to chicken patties at 0, 1, 2, 3, and 4%, respectively. The effects of the BSG dietary fiber extracts on pH, color, cooking loss, reduction in patty diameter, salt-soluble protein solubility, texture, and sensory characteristics of chicken patties were evaluated. The addition of BSG dietary fiber extracts decreased pH and lightness values, and increased redness and yellowness. Chicken patties formulated with 3-4% BSG dietary fiber extracts had the lowest cooking loss among all treatments (p<0.05). The diameter of chicken patties was not affected by the addition of BSG dietary fiber extracts. Additionally, no significant difference was observed in salt-soluble protein solubility after adding 3% BSG dietary fiber extracts compared to that in the control. Textural and sensory properties were different among the chicken patties, and the 3% BSG dietary fiber-added chicken patty had the highest acceptability. Our results indicate that 3% BSG dietary fiber extract can be used as a good source of dietary fiber for improving the quality characteristics of chicken patties.

Physicochemical Properties and Sensory Characteristics of Semi-dried Pork Jerky with Rice Bran Fiber

Kim, Tae-Hyun,Choi, Yun-Sang,Choi, Ji-Hun,Han, Doo-Jeong,Kim, Hack-Youn,Lee, Mi-Ai,Shim, So-Yeon,Paik, Hyun-Dong,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2010 한국축산식품학회지 Vol.30 No.6

This study evaluated the effects of rice bran fiber (RBF) on the quality of semi-dried pork jerky (SDPJ). SDPJ was supplemented with RBF at levels of 0 (control), 1, 2, and 3%. The addition of RBF at various levels affected the composition of SDPJ except for the fat content (p>0.05). The addition of RBF at a level higher than 2% increased the protein and ash contents of SDPJ (p<0.05). The addition of RBF at various levels also affected the physiochemical properties of SDPJ (p<0.05) except for water activity (p>0.05). Increased level of RBF increased the pH. The rancidity of SDPJ was increased (p<0.05) regardless of the RBF level, whereas the metmyoglobin content (%) of SDPJ was increased at a level higher than 2%. Increased level of RBF decreased the shear force (p<0.05) and the increased processing yield of SDPJ (p<0.05). Jerky made with 2% RBF scored highest for sensory properties, including color, tenderness, juiciness, and overall acceptability (p<0.05). These results indicate that SDPJ containing 2% RBF had the most acceptable quality characteristics, but further study is required to reduce the rancidity induced by the addition of RBF.

Effects of Chicken Feet Gelatin and Wheat Fiber Levels on Quality Properties of Semi-dried Chicken Jerky

Kim, Hack-Youn,Kim, Kon-Joong,Lee, Jong-Wan,Kim, Gye-Woong,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.6

The aim of this study was to investigate the effect of chicken feet gelatin and wheat fiber levels on the quality characteristics properties of semi-dried chicken jerky. The obtained chicken feet gelatin swollen with hydrochloric solution (0.1 N HCl, pH $1.31{\pm}0.02$) was dehydrated via freeze-drying. Six formulations of chicken jerky that were prepared, based on the ratio of chicken meat, chicken feet gelatin and wheat fiber, were 100:0:0, 98:0:2, 99:1:0, 97:1:2, 98:2:0 and 96:2:2, respectively. The moisture content of semi-dried chicken jerky containing 2% wheat fiber was higher than that of jerky without the added fiber (p<0.05); moreover, an increase in the content of chicken feet gelatin also increased the moisture content. The drying yield of the samples increased with an increase in chicken feet gelatin. In addition, the drying yield of samples containing 2% wheat fiber was higher (p<0.05) than those without the added wheat fiber. However, the shear force of the samples significantly decreased with the increase in chicken feet gelatin content. Further, the shear force of the samples containing 2% wheat fiber was higher (p<0.05) than those without the added wheat fiber. No significant differences, except for color, were observed in the sensory analysis among the treatments.

Effects of Salt Concentration in Soybean Sauce on the Physicochemical Properties of Pre-rigor Ground Hanwoo Muscle

Kim, Hyun-Wook,Choi, Ji-Hun,Choi, Yun-Sang,Kim, Hack-Youn,Han, Doo-Jeong,Kim, Tae-Hyun,Lee, Sung-Ki,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.3

This study was conducted to examine the effect of salt concentration in soybean sauce (ganjang) on pre-rigor ground Hanwoo (Korean native cattle) muscle. Although adding soybean sauce reduced pH of pre-rigor Hanwoo muscle, it improved the water holding capacity (WHC), cooking loss, total protein solubility, myofibrillar fragmentation index (MFI), 2-thiobar-bituric acid (TBA) values, and textural properties by increasing salt concentration in the soybean sauce. In particular, adding soybean sauce inhibited lipid oxidation despite increasing salt concentration. An increased salt concentration in the soybean sauce in pre-rigor Hanwoo muscle tended to make the meat have lower lightness and higher redness and yellowness values. Although soybean sauce had a significantly lower pre-rigor salting effect than sodium chloride in terms of cooking loss and total protein solubility (p<0.05), soybean sauce improved myofibrillar fragmentation and lipid oxidation when compared with sodium chloride. Furthermore, no significant differences in textural properties were observed between adding soybean sauce and sodium chloride at the same salt concentrations. Therefore, soybean sauce can be a functional curing material for pre-rigor muscle.

Effects of Soybean Sauce and Pre-rigor Muscle on Physicochemical Properties of Frozen Hanwoo Patties

Kim, Hyun-Wook,Choi, Ji-Hun,Choi, Yun-Sang,Han, Doo-Jeong,Kim, Hack-Youn,Lee, Mi-Ai,Kim, Si-Young,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.1

In this study, we evaluated the physicochemical and sensorial properties of frozen Hanwoo beef patties prepared from prerigor and post-rigor muscle with soybean sauce or sodium chloride. The pH of the soybean sauce treatments was lower than the sodium chloride treatments (p<0.05); however, the Hanwoo patty prepared from pre-rigor muscle with soybean sauce had a lower cooking loss and smaller diameter than the Hanwoo patty prepared under the same conditions from post-rigor muscle (p<0.05). The addition of the soybean sauce inhibited lipid oxidation due to the antioxidative materials in soybean sauce such as melanoidin. The hardness of patties prepared from pre-rigor treatment was lower relative to those prepared from post-rigor muscle (p<0.05); however, there was no significant difference between springiness, cohesiveness, and chewiness (p>0.05). In the sensory evaluation, patties prepared from pre-rigor muscle with soybean sauce had a significantly high score in all traits (p<0.05); thus, pre-rigor muscle with soybean had the highest overall acceptability. Furthermore, the addition of soybean sauce to pre-rigor muscle produced similar effects as those observed for the addition of sodium chloride in regards to psychochemical properties. Moreover, meat products produced from pre-rigor muscle will have better antioxidative and sensorial properties.

Effect of Fat Concentrations in Frankfurter on Survival of Listeria monocytogenes in the Gastric Fluid and Thermal Stress during Storage at 10℃

Hack-Youn Kim,Cheon-Jei Kim,Jinhee Lee,Soomin Lee,Yohan Yoon 한국식품영양과학회 2011 한국식품영양과학회 학술대회발표집 Vol.2011 No.10

Quality Evaluation of Chicken Nugget Formulated with Various Contents of Chicken Skin and Wheat Fiber Mixture

Kim, Hack-Youn,Kim, Kon-Joong,Lee, Jong-Wan,Kim, Gye-Woong,Choe, Ju-Hui,Kim, Hyun-Wook,Yoon, Yohan,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2015 한국축산식품학회지 Vol.35 No.1

This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken skin (30%), wheat fiber (20%), and ice (50%). Chicken nugget samples were prepared by adding the following amounts of either SFM-1 or SFM-2: 0%, 2.5%, 5%, 7.5%, and 10%. The water content for samples formulated with SFM-1 or SFM-2 was higher than in the control (p<0.05), and increased with increasing the concentrations of SFM-1 and SFM-2. The addition of SFM-1 and SFM-2 had no significant effect on the pH of the samples. The lightness value of uncooked chicken nuggets was higher than that of cooked chicken nuggets for all the samples tested. Chicken nuggets formulated with SFM-1 and SFM-2 displayed higher cooking yields than the control sample. The hardness of the control sample was also lower than the samples containing SFM-1 and SFM-2. The sensory evaluation showed no significant differences between the control and the samples containing SFM. Therefore, the incorporation of a chicken skin and wheat fiber mixture improved the quality of chicken nuggets.