마른 굴(Crassostrea gigas) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성

강경훈 ( Kyung-hun Kang ),제해수 ( Hae-soo Je ),박시영 ( Si-young Park ),강영미 ( Young-mi Kang ),이재동 ( Jae-dong Lee ),성태종 ( Tae-jong Seoung ),박진효 ( Jin-hyo Park ),김정균 ( Jeong-gyun Kim ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.6

This study investigated the quality, sensory characteristics and commercial potential of a rice snack prepared with dried oyster. Mild and spicy versions of the snack were produced using an oil coating and a mixed seasoning powder coating, respectively. The approximate compositions of the mild snack and spicy snack were 5.13% and 4.78% mois-ture, 8.92% and 8.94% crude proteins, 17.58% and 20.35% crude lipids, 1.88% and 1.87% ash, and 2% and 1.8% salt, with water activity values of 0.20 and 0.18 and a pH of 6.11 and 6.10, respectively. The color of the mild snack was lighter with more yellow and less red compared with the spicy snack. Thiobarbituric acid levels increased slightly, and hardness decreased slightly during storage at 27±2°C. The sensory score of the spicy snack was slightly higher than that of the mild snack. These results suggest that the spicy snack might have more commercial potential than that of the mild snack according to its higher sensory test score.

아질산염 소거 작용을 가진 산채 혼합물을 함유한 김치의 항산화 활성 및 산화적 신경세포 사멸 억제 효과

강경훈(Kyung Hun Kang),박시영(Si Young Park),권기한(Ki Han Kwon),임희경(Heekyung Lim),김성현(Sung Hyun Kim),김정균(Jeong Gyun Kim),정미자(Mi Ja Chung) 한국식품영양과학회 2015 한국식품영양과학회지 Vol.44 No.10

본 연구에서는 NaNO₂ 모델계와 배추에 함유된 아질산염에 대한 9종류 산채들의 아질산염 소거 작용 및 아질산염 소거작용을 가진 산채들의 혼합물을 함유한 김치(MWV)의 뇌신경세포 사멸 억제 효과에 대해 연구하였다. 아질산염 소거작용은 모든 시료에서 pH 4.2에서보다 pH 1.2에서 높았고, 다래순 추출물과 참취 추출물(AS)은 pH 1.2에서 90% 이상 아질산염 소거 작용을 나타내었다. AS, 더덕, 잔대, 도라지 및 민들레 추출물들(CL, AT, PG, TO)은 pH 4.2에서 다른 추출물보다 아질산염 소거 작용이 높았다. CL, AT, PG 및 TO는 배추에 함유된 아질산염에 대해 높은 아질산염 소거작용을 가지고 있었다. 더하여 항산화 및 산화적 스트레스에 의한 뇌신경세포 사멸에 대한 MWV의 영향을 사람의 뇌 신경모세포종 SK-N-SH 세포 내에서 연구하였다. MWV 추출물은 SK-N-SH 세포에서 H₂O₂에 의해 유도된 세포 사멸과 ROS 생성을 약화시켰다. MWV 추출물은 일반김치 추출물과 비교하여 현저하게 높은 DPPH 라디칼 소거 작용을 보여주었다. MWV 추출물은 항산화 효과에 의해 산화적 스트레스(H₂O₂)에 대항하여 뇌신경세포 사멸 억제 효과를 가지고 있었다. This study was carried out to investigate the nitrite scavenging activities (NSA) of nine kinds of wild vegetables in a NaNO₂ model system and nitrite of Chinese cabbage as well as the inhibitory effect of kimchi containing a mixture of wild vegetables (MWV) with nitrite scavenging activity on brain neuronal cell death. NSA was higher at pH 1.2 than pH 4.2 in all samples. NSA of extracts from sprouts of Oenothera laciniata and Aster scaber (AS) was above 90% at pH 1.2. AS, Codonopsis lanceolate (CL), Adenophora triphylla (AT), Platycodon grandiflorum (PG), and Taraxacum officinale (TO) extracts showed significantly higher levels of NSA than those from other extracts at pH 4.2. CL, AT, PG, and TO extracts showed high NSA on nitrite of Chinese cabbage. In addition, the effects of MWV on antioxidant and brain neuronal cell death induced by oxidative stress were investigated in human brain neuroblastoma SK-N-SH cells. MWV extract attenuated H₂O₂-induced cell death and reactive oxygen species (ROS) generation in SK-N-SH cells. MWV extract showed significantly higher DPPH radical scavenger activity when compared to normal kimchi extract. MWV extract showed an inhibitory effect on brain neuronal cell death against oxidative stress by antioxidant activities.

김치 저장 중 N-Nitrosodimethylamine 생성에 젓갈의 함량과 종류의 영향

강경훈(Kyung Hun Kang),김성현(Sung Hyun Kim),김상현(Sang-Hyun Kim),김정균(Jeong Gyun Kim),성낙주(Nak-Ju Sung),이수정(Soo-Jung Lee),정미자(Mi Ja Chung) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.9

N-Nitrosodimethylamine(NDMA)은 dimethylamine(DMA)과 아질산염이 반응하여 생성되고 김치의 재료 중 하나인 젓갈은 다량의 DMA를 함유하고 있다. 본 연구에서는 김치 저장 중 NDMA와 그 전구물질 함량 변화에 젓갈의 종류와 양의 영향력에 대해 알아보았다. 젓갈 시료 23건 모두에서 NDMA가 검출되었고 새우젓 9건의 DMA 함량 범위는 16.5~58.9 mg/kg이고, 평균은 30.9 mg/kg이었다. 7건의 멸치액젓에 함유된 DMA 범위는 21.7~44.4 mg/kg이고, 평균은 34.5 mg/kg이었다. 김치는 5그룹으로 나누었다. 즉 멸치액젓과 새우젓을 넣지 않은 김치(대조군), 적은 양의 멸치액젓을 넣은 김치(AK1), 많은 양의 멸치액젓을 넣은 김치(AK2), 적은 양의 새우젓을 넣은 김치(SK1), 그리고 많은 양의 새우젓을 넣은 김치(SK2)로 나누었다. 김치 저장기간 동안 SK2가 SK1보다 DMA 함량이 높았고, 김치 저장 10일 후 AK2가 AK1보다 DMA 함량이 높았다. AK1과 SK1에 함유한 아질산염 함량은 김치 저장 20일에 AK2와 SK2에 함유된 아질산염 함량보다 높았다. 김치 저장 0과 10일에 NDMA 함량이 SK2 내에서 SK1 내의 그것보다 현저하게 높았고, 저장 0일에 AK2 내 NDMA 함량이 AK1 내 그것보다 현저하게 높았다. DMA와 NDMA에 대한 젓갈의 양과 종류에 대한 영향은 저장 초기에는 뚜렷하였으나 20일 동안 저장한 김치에서는 감소하였다. 이들 결과는 젓갈의 함량과 종류가 김치내 NDMA 형성에 영향을 미친다는 것을 제안하였다. N-Nitrosodimethylamine (NDMA) is formed through reactions between dimethylamine (DMA) and nitrite. Jeotgal, a traditional Korean salted and fermented seafood, contains a large amount of DMA and is an ingredient of kimchi condiment. This study investigated the effects of amount and type of Jeotgal on changes in NDMA and its precursor contents during storage of kimchi. NDMA was found in all 23 Jeotgal samples, and DMA in nine salted and fermented shrimp samples showed levels ranging from 16.5 to 58.9 mg/kg (average of 30.9 mg/kg). The seven salted and fermented anchovy juice samples showed DMA levels ranging from 21.7 to 44.4 mg/kg (average of 34.5 mg/kg). Kimchi was assigned to one of the following five groups: kimchi without salted and fermented anchovy juice and salted and fermented shrimp (control), kimchi with small amount of salted and fermented anchovy juice (AK1), kimchi with large amount of salted and fermented anchovy juice (AK2), kimchi with small amount of salted and fermented shrimp (SK1), and kimchi with large amount of salted and fermented shrimp (SK2). SK2 had higher DMA content than SK1 during storage while AK2 had higher DMA content than AK1 after storage for 10 days. Nitrite contents of AK1 and SK1 were higher than those of AK2 and SK2 after storage for 20 days. NDMA content was significantly higher in SK2 than in SK1 after storage for 0 and 10 days, and NDMA content in AK2 was significantly higher compared to that in AK1 after storage for 0 days. The DMA and NDMA contents decreased in all kimchi samples during storage. The effects of amount and type of Jeotgal on DMA and NDMA contents were reduced after storage for 20 days. The results suggest that the content and type of Jeotgal have significant effects on formation of NDMA in kimchi.

신무역 패러다임으로서의 서비스와 서비스무역

강경훈(Kang Kyung-Hun) 한국문화산업학회 2001 문화산업연구 Vol.1 No.1

The world economic tendency toward the globe and the trade toward the freedom, the large-scale international business has been proceeded to cross-nation production management and marketing in order to keep competitive advantage and reduce productive cost. It's mean global competition is severed than ever before and the economic and trading activate drametically increased. This paper aims to study the new trade paradigm of service and service trade for WTO era. The world economic tendency toward the globe and the trade toward the freedom, the large-scale international business has been proceeded to cross-nation production management and marketing in order to keep competitive advantage and reduce productive cost. It's mean global competition is severed than ever before and the economic and trading activate drametically increased. This paper aims to study the new trade paradigm of service and service trade for WTO era.

국내 유통 김치 중 N-Nitrosodimethylamine과 그 전구물질의 함량 분석 및 안전성 평가

강경훈(Kyung Hun Kang),김성현(Sung Hyun Kim),김상현(Sang-Hyun Kim),김정균(Jeong Gyun Kim),성낙주(Nak-Ju Sung),임희경(Heekyung Lim),정미자(Mi Ja Chung) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.2

Dimethylamine(DMA), 질산염, 아질산염, biogenic amines 은 발암성 니트로사민의 전구물질이다. 본 연구는 국내 상품김치로 유통되고 있는 국내산 배추김치, 깍두기, 총각김치, 맛김치, 묵은김치, 백김치의 김치 내 DMA, 질산염, 아질산염, biogenic amines의 오염도를 조사하였다. 배추김치 내 DMA, 질산염, 아질산염 함량은 각각 29.7, 2,178.8, 3.0 mg/kg이었다. 김치 종류 중에서 깍두기의 DMA와 질산염 함량이 가장 낮았다. Tryptamine, putrescine, cadaverine, tyramine, spermidine이 백김치와 총각김치를 제외한 분석된 김치 내 검출되었다. 백김치 내 tryptamine이 단지 흔적량 존재하고 spermidine은 총각김치에서는 검출되지 않았다. 배추김치 내 tryptamine, putrescine, cadaverine, tyramine, spermidine의 함량은 각각 15.0, 64.6, 18.0, 44.0, 7.8 mg/kg이었다. 깍두기 내 tyramine의 함량이 낮았다. 깍두기 내 NDMA의 오염도를 분석하였고, 그 평균 함량은 1.38 μg/kg이었다. 깍두기 1일 평균 섭취량과 체중을 근거로 깍두기 섭취군의 NDMA 인체노출량을 산출한 결과 깍두기 섭취로 인한 NDMA 노출량은 2.31×10<SUP>-7</SUP> mg/kg b.w./d로 나타났으며, 노출안전역(MOE)은 259,924로 위해 정도가 매우 낮은 안전한 수준으로 나타났다. Dimethylamine (DMA), nitrate, nitrite, and biogenic amines (BA) are precursors of carcinogenic Nnitrosamines. This study investigated contamination levels of DMA, nitrate, nitrite, and BA in various types of Korean commercial kimchi such as Baechu kimchi, Kkakduki, Chonggak kimchi, Matkimchi, ripened Baechu kimchi, and Baek kimchi. The average DMA, nitrate, and nitrite levels in Baechu kimchi were 29.7, 2,178.8, and 3.0 mg/kg, respectively. Low levels of DMA and nitrate were detected in Kkakduki. Tryptamine, putrescine, cadaverine, tyramine, and spermidine were detected in kimchi with exclusion of Baek kimchi and Chonggak kimchi. Tryptamine in Baek kimchi was only present in trace amount, and spermidine was not detected in Chonggak kimchi. The average tryptamine, putrescine, cadaverine, tyramine, and spermidine levels in Baechu kimchi were 15.0, 64.6, 18.0, 44.0, and 7.8 mg/kg, respectively. A low level of tyramine was detected in Kkakduki. In addition, contamination of N-nitrosodimethylamine (NDMA) was detected in Kkakduki at a level of 1.38 μg/kg. Daily exposure to NDMA in the consumer only group was estimated using average daily Kkakduki consumption and average body weight of the total population. The estimated daily intake of NDMA by Kkakduki was 2.31×10<SUP>-7</SUP> mg/kg b.w./d. The margin of exposure to NDMA for the general population was 259,924. Accordingly, the health risk from NDMA caused by intake of Kkakduki was considered to be very low.

Pyrex 관을 이용한 결막누낭비강문합술의 성격

강경훈(Kyung Hun Kang),장한기(Han Ki Chang) 대한안과학회 1990 대한안과학회지 Vol.31 No.7

초음파 탐지장비의 평가를 위한 내부공극을 모사한 콘크리트 시험체 제작

강경훈 ( Kang Kyung Hun ),조명석 ( Cho Myung Sug ) 한국구조물진단유지관리공학회 2018 한국구조물진단유지관리공학회 학술발표대회 논문집 Vol.22 No.1

Recent earthquakes in Gyeong-ju and Po-hang have raised concerns about the safety of nuclear power plant structures. In particular, there is a demand for a technique for detecting and evaluating the deterioration that occurs in the concrete which is inaccessible after curing. In this paper, we propose a method for evaluating the reliability of concrete detection equipment using ultrasound, as the ultrasonic tomography technique has been attracting much attention with the detection technique of the inside of concrete.

마른멸치(Engraulis japonicus) 첨가 쌀(Oryza sativa) Collet을 이용한 Snack의 제조 및 저장안정성

강경훈 ( Kyung-hun Kang ),박시영 ( Si-young Park ),제해수 ( Hae-soo Je ),강영미 ( Young-mi Kang ),성태종 ( Tae-jong Seoung ),윤문주 ( Moon-joo Yoon ),김정균 ( Jeong-gyun Kim ) 한국수산과학회(구 한국수산학회) 2016 한국수산과학회지 Vol.49 No.6

This study investigated the quality, sensory characteristics, and commercialization potential of a rice snack made from dried anchovy Engraulis japonicus. Mild and spicy snacks were produced using a single extruder, with an oil coating or seasoning, respectively. The approximate respective compositions of the mild and spicy snacks were as follows: moisture 5.20% and 4.71%; crude protein 8.71% and 8.59%: crude lipids 21.14% and 28.5%; ash 1.57% and 1.82%; salt 1.5% and 1.5%; water activity 0.18 and 0.19; and pH 6.31 and 6.28. The peroxide values increased for 30 days after preparation and then decreased from 30 to 90 days. The thiobarbituric acid values increased slightly during storage at 27±2℃. During storage at 27±2℃, the lightness and yellowness values were lower for the spicy snack than for the mild snack, while the redness value was higher for the spicy snack. The hardness values of both samples decreased slightly during storage at 27±2℃. The sensory score of the spicy snack was slightly higher than that of the mild snack. The spicy snack had a higher score than the mild snack in the sensory test, which suggested that the spicy snack made from dried anchovy has more commercial potential.

김치 저장 중 N-Nitrosodimethylamine 생성에 배추 내 아질산염과 질산염 함량의 영향

강경훈(Kyung Hun Kang),이수정(Soo-Jung Lee),하은선(Eun-Seon Ha),성낙주(Nak-Ju Sung),김정균(Jeong Gyun Kim),김성현(Sung Hyun Kim),김상현(Sang-Hyun Kim),정미자(Mi Ja Chung) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.1

아질산염과 dimethylamine(DMA)은 발암물질인 N-nitrosodimethylamines(NDMA)의 직접적인 전구물질이다. 본 연구에서는 아질산염과 질산염 함량이 다른 배추가 김치 저장 중에 NDMA, 아질산염, 질산염 그리고 DMA 함량 변화에 미치는 영향을 알아보았다. 배추 1(HNC), 배추 2(MNC) 그리고 배추 3(LNC)의 아질산염 농도는 각각 47.54±1.07, 10.12±0.31 그리고 6.10±0.09 mg/kg이었다. 김치는 세그룹으로 나누었다. 즉 HNC를 사용하여 제조한 HNK, MNC를 사용하여 제조한 MNK 그리고 LNC를 사용하여 제조한 LNK이다. HNK는 저장 10일과 20일째 아질산염과 질산염 수준이 MNK와 LNK의 그것들보다 더 높았다. 모든 김치에서 DMA와 NDMA 함량은 저장기간 동안 감소하였다. HNK는 저장 20일까지 LNK보다 높은 NDMA 함량을 가지고 있었다. 이들 결과들은 배추의 아질산염과 질산염의 함량이 김치 내 NDMA 형성에 현저한 영향력을 가지고 있다는 것을 제안하였다. Nitrite and dimethylamine (DMA) are the immediate precursors of carcinogenic N-nitrosodimethylamine (NDMA). This study investigated the effects of nitrite and nitrate contents in Chinese cabbage on changes in NDMA, nitrite, nitrate, and DMA contents during storage of kimchi. Contents of nitrite in Chinese cabbage 1 (HNC), Chinese cabbage 2 (MNC), and Chinese cabbage 3 (LNC) were 47.54±1.07, 10.12±0.31, and 6.10±0.09 mg/kg, respectively. Kimchi were assigned to one of the following three groups: kimchi used HNC (HNK), kimchi used MNC (MNK), and kimchi used LNC (LNK). HNK had higher levels of nitrite and nitrate than those in MNK and LNK after storage for 10 days and 20 days. DMA and NDMA contents decreased in all kimchi during the storage period. HNK had higher NDMA content than LNK until 20 days of storage. These results suggest that the contents of nitrite and nitrate in Chinese cabbage have significant effects on the formation of NDMA in kimchi.

대학운동선수의 지도자신뢰가 팀응집력 및 선수만족에 미치는 영향

강경훈(Kang, Kyung-Hun),오경록(Oh, Kyung-Rok) 한국체육과학회 2015 한국체육과학회지 Vol.24 No.6

The purpose of this study is to analyze how trust in leadership affects team cohesion and player satisfaction and to give basis to improve player’s performances in future elite university players in korea. The subjects of this study were selected from players of university sports teams; 370 athletes from 5 universities in Seoul and Kyunggi Province by using purposive sampling, among nonprobability sampling methods. Among them, 330 copies of questionnaire were collected, and, except 33 that did not have a value as a data due to incomplete or inadequate response, total 279 copies were used for actual analysis. The data was processed by using frequency, validity, reliability, and factor analyses, t-test, one-way ANOVA, corelation analysis and multiple regression analysis, which gave the following conclusions. First, in terms of the leadership trust, team cohesion, player satisfaction, there were significant differences in gender, school year, sports event, exercise career, exercise hours, self-perceived performance. Second, In terms of the effect of the leadership trust on team cohesion, among the sub-elements of leadership trust, consistency, trust, and ability of leaders affect group society, consistency, trust to individual task, trust, altruism, ability affect group task and trust, ability, and altruism of leaders affect individual society. Third, in terms of the effect of the leadership trust on team cohesion, altruism of leaders affects player’s outer environment, whereas consistency and altruism of leaders affect social acceptance, also sincerity and altruism affect relation between players and leaders. Fourth, in terms of the effect of the leadership trust on team cohesion, individual society among sub-elements of team cohesion, had an effect on outer environment; group task had an effect on player career; group task and individual society affected social acceptance; individual task had an effect on relationship between players and leaders.