올리브유 및 대두유를 첨가한 돼지등심 분쇄육의 냉장 중 품질변화

박경숙,이경수,윤동화,문윤희,박현숙,정인철,Park, Kyung-Sook,Lee, Kyung-Soo,Youn, Dong-Hwa,Moon, Yoon-Hee,Park, Hyun-Suk,Jung, In-Chul 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.7

본 연구는 올리브유 및 대두유의 첨가가 돼지 분쇄육의 냉장 중 품질에 미치는 영향을 검토하기 위하여 돼지지방을 첨가한 분쇄육(GP-P), 올리브유를 첨가한 분쇄육(GP-O) 및 대두유를 첨가한 분쇄육(GP-S) 등 세 종류의 분쇄육을 제조하고 냉장 중 색깔, 보수력, 가열감량, 두께의 증가율, 직경의 감소율, pH, VBV함량 및 TBARS값을 측정하였다. 저장 중 $L^{\ast}$ 및 $b^{\ast}$값의 변화는 없었으나, 돼지지방을 첨가한 분쇄육의 $L^{\ast}$, $a^{\ast}$ 및 $b^{\ast}$값이 올리브유나 대두유를 첨가한 것보다 높았다. 보수력은 저장 중 증가하는 경향이었으며, GP-P의 보수력이 GP-O 및 GP-S보다 높았다. 그리고 가열감량은 GP-P가 GP-O 및 GP-S보다 낮았다(p<0.05). 두께의 증가는 저장 중 높아졌고, 직경의 감소는 저장 중 낮아지는 경향이었다(P<0.05). 그리고 GP-P의 두께 증가율 및 직경 감소율이 GP-O 및 GP-S보다 더 컸다(p<0.05). pH는 저장 5일째 감소하였다가 그 후 저장말기까지 증가하였다(p<0.05). 분쇄육의 VBN함량은 저장 중 증가하였으며, GP-P가 GP-O 및 GP-S보다 함량이 높았다(p<0.05). TBARS값은 저장 중 증가하였으며, GP-P가 가장 높고, GP-O가 가장 낮았다. This study was carried out to investigate the effect of the addition of olive and soybean oil on the color, water holding capacity, cooking loss, increase rate of thickness, decrease rate of diameter, pH, VBN content and TBARS value of ground pork loin during cold storage for 15 days. Ground pork loin were prepared by three types such as ground pork loin containing 20% pork fat (GP-P), ground pork loin containing 20% olive oil (GP-O) and ground pork loin containing 20% soybean oil (GP-S). The $L^{\ast}$ (lightness) and $b^{\ast}$ (yellowness) value of GP-P, GP-O and GP-S were not significantly different during storage, and the $L^{\ast}$, $a^{\ast}$ and $b^{\ast}$ value of GP-P were higher than those of GP-O and GP-S (p<0.05). The water holding capacity tended to increase along with storage period, the water holding capacity of GP-P was higher than that of GP-O and GP-S. Also, the cooking loss of GP-P was lower than that of GP-O and GP-S (p<0.05). The increase rate of thickeness by cooking increased along with storage period, but the decrease rate of diameter was tend to decreased with increase in storage period (p<0.05). The pH of all ground pork loins decreased until storage at 5 days, but increased at 15 days (p<0.05). The VBN content of all ground pork loins increased along with storage period, and the VBN content of GP-P was higher than that of GP-O and GP-S (p<0.05). The TBARS value of all ground pork loins increased along with storage period; also, the VBN content of GP-P was the highest among all ground pork loins and GP-O was the lowest among all ground pork loins (p<0.05).

지방의 종류가 돈육 Patty 의 품질 특성에 미치는 영향

박경숙,윤동화,문윤희,이경수,박현숙,정인철,Park, Kyung-Sook,Youn, Dong-Hwa,Moon, Yoon-Hee,Lee, Kyung-Soo,Park, Hyun-Suk,Jung, In-Chul 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.3

This study was carried out to investigate the effect of lipid type on the physicochemical properties and sensory score of pork patties. The samples consisted of pork patties containing 20% pork fat (PP), 20% olive oil (OP), and 20% soybean oil (SP). The surface color, water holding capacity, increased rate in thickness, decreased rate in diameter, rheological properties, pH, VBN content and TBARS value were determined for the pork patties as the physicochemical properties: the sensory scores were also evaluated. The $L^*$ value for PP was the highest, and the lowest for OP among the samples (p<0.05). For the $a^*$ value OP was the highest among the samples, and the $b^*$ value of OP was lower than that of the PP (p<0.05). The water holding capacity and increased rate of thickness were higher for PP than for OP and SP (p<0.05). The cooking loss and decreased rate of diameter of PP were lower than those of OP and SP (p<0.05). The hardness and springiness of OP and SP were higher than those of PP, and SP had the highest chewiness among the samples (p<0.05). However, cohesiveness and gumminess were not different among the samples. The pH of SP was the highest among the samples, and the TBARS value of OP was lowest (p<0.05). The VBN contents were not different among the samples. The amounts of raw color for OP and SP were higher than that of PP (p<0.05). The raw aroma was not different among the samples. Also, roasted aroma and taste were not different among the samples, but the tenderness, juiciness, and palatability of SP were the highest among the samples (p<0.05).

구름버섯의 고체발효에 의한 단백다당류 생산

박경숙,박신,정인창,하효철,김선희,이재성 ( Kyung Sook Park,Shin Park,In Chang Jung,Hyo Cheol Ha,Seon Hee Kim,Jae Sung Lee ) 한국균학회 1994 韓國菌學會誌 Vol.22 No.2

나문재 분말과 추출물 첨가 절편의 항산화 활성

박경숙,Park, Kyung-Sook 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.5

In this study, the antioxidative activity of Jeolpyun containing S. glauca (Bunge) Bunge powder (2%, 4%, 6%, and 8%) and extract (2%, 4%, 6%, and 8%) was evaluated based on the total polyphenol contents, electron-donating ability, scavenging of superoxide anion radical, and decomposition of hydrogen peroxide. Total polyphenol contents of Jeolpyun containing 8% S. glauca (Bunge) Bunge powder were the highest with a value of 2,280±0.00 ㎍ GAE/mL. It was observed that total polyphenol content exhibited a significant relation with concentrations at p<0.05. The electron-donating ability of Jeolpyun containing 8% S. glauca (Bunge) Bunge extract was the highest with a value of 83.93±0.69%. The electron-donating abilities revealed significant differences between concentrations (p<0.05). The superoxide radical scavenging ability of the blank was 0.01523±0.00068 and Jeolpyun containing 6% S. glauca (Bunge) Bunge powder was the highest with a value of 0.00977±0.00842. The hydrogen peroxide decomposing ability of Jeolpyun containing 0% S. glauca (Bunge) Bunge powder was -0.00377±0.0049; 8% S. glauca (Bunge) Bunge powder revealed the highest decomposing ability of -0.0476±0.0234. Hydrogen peroxide decomposing abilities revealed significant differences between concentrations (p<0.05). Jeolpyun containing S. glauca (Bunge) Bunge powder and extract demonstrated improved antioxidative activities.

개고기 다리와 가슴 근육에서 추출한 근원섬유 단백질의 특성

박경숙,윤동화,정인철,Park Kyung-Sook,Youn Dong-Hwa,Jung In-Chul 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.4

This study investigated the extractability, solubility, Mg$^{2+}$-, Ca$^{2+}$- and EDTA-ATPase activity of actomyosin prepared from leg and breast muscle of dog meat. The actomyosin extractability of breast muscle(2,100.6 mg/l00 g) was higher than that of leg muscle(500.8 mg/l00 g). The Mg$^{2+}$-ATPase activity of actomyosin had a high ionic strength of 0.02$\sim$0.05 M KCI and did not differ between leg and breast muscle. The Ca$^{2+}$-ATPase activity of actomyosin had a high ionic strength of 0.02$\sim$0.10 M KCI and leg muscle had a higher level of Ca$^{2+}$-ATPase activity than breast muscle did. The EDTA-ATPase activity was lower in low ionic strength and showed higher in high ionic strength, and increased sharply with increasing ionic strength up to 0.3 M KCI. The solubility of actomyosin did not differ between leg and breast muscle, and the solubility started and ended at KCI concentrations of 0.35 M and 0.4 M, respectively.

발효 머루 부산물을 급여한 돈육의 품질 및 기호성

박경숙,정인철,Park Kyung-Sook,Jung In-Chul 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.6

This study was carried out to investigate the feeding effects of fermented wild grape by-product on pork meat qualities. The samples consisted of the pork not fed fermented wild grape byproduct(FWG-X) and the pork fed fermented wild grape byproduct(FWG-O). The moisture, crude protein, crude fat and crude ash were not significantly different between samples. The cholesterol and TBARS of FWG-O were lower than those of the FWG-X, and the salt soluble protein extractability of FWG-O was higher than that of the FWG-X(p<0.05). The calorie, cooking loss, water holding capacity, pH and volatile basic nitrogen were not significantly different between FWG-X and FWG-O. The meat colors of the a and b value of FWG-O were higher than those of the FWG-X, and in case of the fat color, the a value of FWG-O was higher than that of the FWG-X. The hardness, springiness, cohesiveness, gumminess, chewiness and shear force were not significantly different between FWG-X and FWG-O. The total amino acid contents of FWG-X and FWG-O were 74.35 and 69.59g/100g protein, respectively, The raw meat color of FWG-O was higher than that of the FWG(p<0.01), and the cooked meat color(p<0.05), taste(p<0.001), flavor(p<0.001), juiciness(p<0.01) and palatability(p<0.01) were superior to those of the FWG-X. This study showed that fermented wild grape by-product decreased the cholesterol content and lipid oxidation with enhancing the sensory score.

밸런스 테이핑 요법이 노인의 다리통증에 미치는 효과

박경숙,박가윤,류언나,Park, Kyung-Sook,Park, Ka-Yoon,Ryoo, Eon-Na 기본간호학회 2008 기본간호학회지 Vol.15 No.1

Purpose: The purpose of this study was to examine the effects of balance taping for elders suffering from leg pain. Method: This study was a nonequivalent pretest-posttest design, quasi-experimental study. There were 25 elders in the experimental group and 25 in the control group. The degree of leg pain was measured three times. Results: In the experimental group, the leg pain score before taping was 6.28, but 1 hour after the taping was applied it was 3.24, and at 24 hours after the taping was applied, 2.16. The leg pain score for elders in the experimental group decreased significantly but for those in the control group, it hardly changed. Conclusion: The findings of this study support the conclusion that balance taping may benefit individuals with leg pain. Also, balance taping therapy can be used as an independent nursing intervention.

토복령 추출물 첨가 절편의 항산화 활성

박경숙,Park, Kyung-Sook 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.5

In this study, antioxidative activities of Jeolpyun containing Smilacis chinae R. extract powder (2%, 4%, 6%, 8%) were evaluated using total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Smilacis chinae R. extract powder content. Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the highest value (9.67±0.603) for the redness and 2% Smilacis chinae R. extract powder was the highest value (14.20±0.917) for the yellowness. Total polyphenol contents of Jeolpyun containing 8% Smilacis chinae R. extract powder were the highest content of 17,320±390.38 ㎍ gallic acid equivalent/mL (GAE/mL). Total polyphenol contents were significant relation at p<0.05. Electron donating ability for Jeolpyun containing 8% Smilacis chinae R. extract powder revealed the highest electron donating ability (74.24±0.827%). Electron donating abilities revealed significant difference (p<0.05). Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the most hydrogen peroxide decomposing ability (-3.38±1.44) and hydrogen peroxide decomposing ability revealed significant difference (p<0.05).

홍화씨를 첨가한 분쇄돈육의 동결저장 중 품질변화

박경숙 ( Kyung Sook Park ),최영준 ( Young Joon Choi ),박현숙 ( Hyun Suk Park ),차경숙 ( Kyung Sook Cha ),이경숙 ( Kyung Sook Lee ),정인철 ( In Chul Jung ) 한국식품조리과학회(구 한국조리과학회) 2013 한국식품조리과학회지 Vol.29 No.4

본 연구는 홍화씨가 동결저장 중 분쇄돈육의 이화학적 품질에 미치는 영향을 규명하고자 하였다. 분쇄돈육은 돈육등심 68%, 냉수 10%, 소금 2%에 돼지지방 20%를 첨가한 분쇄돈육(T0), 돼지지방 10%와 홍화씨 10%를 첨가한 분쇄돈육(T1) 그리고 홍화씨 20% 첨가한 분쇄돈육으로 구분하여 제조하였다. 보수력은 동결저장 중 유의적으로 감소하였으며, 홍화씨를 20% 첨가한 T2가 가장 높았다(p<0.05). 가열감량은 동결저장 기간이 경과하면서 유의적으로 증가하였으며, T1 및 T2의 가열감량이 T0보다 낮았다(p<0.05). 직경감소율의 경우 T0는 저장기간에 따라 증가하였지만 T1 및 T2는 동결저장 중 유의적인 변화가 없었다. 경도와 저작성은 동결저장 중 유의적으로 증가하였으며, 탄성은 감소하는 경향이었다(p<0.05). 경도, 탄성 및 저작성은 T2가 가장 높게 나타났다(p<0.05). 동결저장 중 pH는 유의적으로 낮아져 50일째에는 T0, T1 및 T2가 각각 5.41, 5.43 및 5.32를 나타내었다(p<0.05). TBARS값의 경우 T0 및 T1은 동결저장 중 유의적으로 증가하였으나 T2는 저장 중 유의적인 변화가 없었다. 그리고 동결저장 50일째의 TBARS값은 T0, T1 및 T2가 각각 4.76, 2.77 및 0.54 mg malonaldehyde/kg을 나타내었다. 명도(L*), 적색도(a*) 및 황색도(b*)는 T0가 가장 높았으며, 적색도는 동결저장 중 유의적으로 감소하는 경향이었다(p<0.05). 이상의 결과들을 종합적으로 고찰해보면 홍화씨의 첨가는 물리적 성질을 개선하면서 지반산화를 억제하여 기능성 육제품의 소재로서의 활용가능성이 있는 것으로 사료된다. This study was carried out to investigate the effect of safflower seed on the physicochemical properties of ground pork during frozen storage. Three types of ground pork were evaluated: 20% pork back fat added (T0, control), 10% pork back fat and 10% added safflower seed (T1), and 20% added safflower seed (T2). Water holding capacity decreased with longer storage period, and that of T2 was the highest (p<0.05). Cooking loss increased with longer storage period, and that of T1 and T2 was higher than that of T0 (p<0.05). The reduction in diameter of T0 increased, but that of T1 and T2 was not significantly different with longer storage period. Hardness and chewiness increased, but springiness decreased with longer storage period (p<0.05). Hardness, springiness and chewiness of T2 was the highest (p<0.05). The pH decreased with longer storage period (p<0.05), and those of T0, T1 and T2 were pH 5.41, 5.43 and 5.32, respectively, after 50 days of storage. The TBARS (2-thiobarbituric acid reactive substances) values of T0 and T1 increased, but that of T2 was not significantly different with longer storage period. The TBARS values of T0, T1 and T2 were 4.76, 2.77 and 0.54 mg malonaldehyde/kg, respectively, after 50 days of storage. The L*, a* and b* value of T0 was the highest among the samples (p<0.05), the a* value of the samples decreased with longer storage period (p<0.05). In conclusion, this study demonstrates that the addition safflower seed tended to improve physiological properties and antioxidative effects.

루이스 어드릭의 『사랑의 묘약』에 나타난 현대 미국 원주민의 생태윤리 - 생태여성주의 관점으로

박경숙(Park, Kyung-Sook) 문학과환경학회 2019 문학과 환경 Vol.18 No.2

이 논문은 루이스 어드릭의 첫 번째 소설 『사랑의 묘약』을 생태여성주의 관점에서 분석한다. 현대 서구 문명의 생태적 위기를 초래한 인간 중심 사상이 아닌 생태 중심 사상에 토대한 미국 원주민의 전통적인 생활 방식에 초점을 두며 어드릭이 이 작품을 통해 재현하고자 하는 생태윤리 개념을 탐구한다. 이 소설은 반세기 동안 노스 다코타 보호구역 내 치페와족의 뒤얽힌 역사와 혼혈 문화를 연대순으로 기록한다. 현대 미국 원주민이 마주하는 고난의 삶을 사실적으로 묘사하며 그들의 삶이 그들의 삶의 터전인 ‘땅’과 자연에 밀접하게 연결되어있음을 주지시켜준다. 룰루, 마리, 모지스, 일라이는 돌봄, 양육, 연민 등의 여성적 원리와 ‘생존의 관점’에 입각한 생태윤리를 실천하는 생태여성주의적인 삶을 보여준다. 그리고 이러한 생태여성주의 비전은 위기에 처한 미국 원주민과 그 부족 공동체를 회복시켜주는 출발점이 되어 준다고 볼 수 있다. This paper is to study Louise Erdrich’s Love Medicine from an ecofeminist perspective. Also it is done by focusing on Native American’s traditional ways of life based on eco-centric idea instead of anthropocentric one in the ecological crises of Western civilization and exploring a concept of ecological ethics which Louise Erdrich tries to represent through her novel. This novel chronicles the intertwined histories of Chippewa and mixed-blood families in North Dakota over half a century, laying bare the hardships and joys of twentieth-century Native American life and evoking the continued relevance to the land and nature. The characters of Lulu, Marie, Moses and Eli show the female principle of caring, nurture and pity, and the subsistence perspective, and it means that they live an ecofeminist life putting their ecological ethics into practice. In addition, their ecofeminist vision provides a starting point to recover Native Americans and their community in a crisis. 이 논문은 루이스 어드릭의 첫 번째 소설 『사랑의 묘약』을 생태여성주의 관점에서 분석한다. 현대 서구 문명의 생태적 위기를 초래한 인간 중심 사상이 아닌 생태 중심 사상에 토대한 미국 원주민의 전통적인 생활 방식에 초점을 두며 어드릭이 이 작품을 통해 재현하고자 하는 생태윤리 개념을 탐구한다. 이 소설은 반세기 동안 노스 다코타 보호구역 내 치페와족의 뒤얽힌 역사와 혼혈 문화를 연대순으로 기록한다. 현대 미국 원주민이 마주하는 고난의 삶을 사실적으로 묘사하며 그들의 삶이 그들의 삶의 터전인 ‘땅’과 자연에 밀접하게 연결되어있음을 주지시켜준다. 룰루, 마리, 모지스, 일라이는 돌봄, 양육, 연민 등의 여성적 원리와 ‘생존의 관점’에 입각한 생태윤리를 실천하는 생태여성주의적인 삶을 보여준다. 그리고 이러한 생태여성주의 비전은 위기에 처한 미국 원주민과 그 부족 공동체를 회복시켜주는 출발점이 되어 준다고 볼 수 있다. This paper is to study Louise Erdrich’s Love Medicine from an ecofeminist perspective. Also it is done by focusing on Native American’s traditional ways of life based on eco-centric idea instead of anthropocentric one in the ecological crises of Western civilization and exploring a concept of ecological ethics which Louise Erdrich tries to represent through her novel. This novel chronicles the intertwined histories of Chippewa and mixed-blood families in North Dakota over half a century, laying bare the hardships and joys of twentieth-century Native American life and evoking the continued relevance to the land and nature. The characters of Lulu, Marie, Moses and Eli show the female principle of caring, nurture and pity, and the subsistence perspective, and it means that they live an ecofeminist life putting their ecological ethics into practice. In addition, their ecofeminist vision provides a starting point to recover Native Americans and their community in a crisis.