급성 췌장염으로 발현된 낭성 변화를 일으킨 종격동 부갑상선 선종 1예

권태현,박진흥,윤설영,이창렬,이준호,최소진,손성표,허갑도,최영식,박영효 성분도병원 1998 성분도병원논문집 Vol.4 No.-

한국인 직무 스트레스 측정도구의 개발 및 표준화

장세진,고상백,강동묵,김성아,강명근,이철갑,정진주,조정진,손미아,채창호,김정원,김정일,김형수,노상철,박재범,우종민,김수영,김정연,하미나,박정선,이경용,김형렬,공정옥,김인아,김정수,박준호,현숙정,손동국 大韓産業醫學會 2005 대한직업환경의학회지 Vol.17 No.4

Background and Purposes: Over the past three decades, numerous studies performed in Korea have reported that job stress is a determinant risk factor for chronic diseases and work disability. Every society has its own culture and occupational climate particular to their organizations, and hence experiences different occupational stress. An occupational stress measurement tool therefore needs to be developed to estimate it objectively. The purpose of this study is to develop and standardize the Korean Occupational Stress Scale (KOSS) which is considered to be unique and specific occupational stressors in Korean employees. Subjects and Methods: Data were obtained from the National Study for Development and Standardization of Occupational Stress (NSDSOS Project: 2002-2004). A total of 12,631 employees from a nationwide sample proportional to the Korean Standard Industrial Classification and the Korean Standard Occupational Classification were administered. The KOSS was developed for 2 years (2002-2004). In the first year, we collected 255 items from the most popular job stress measurement tools such as JCQ, ERI, NIOSH and OSI, and 44 items derived from the a qualitative study (depth interview). Forty-three items of KOSS, in the second year, were retained for use in the final version of the KOSS by using Delphi and factor analysis. Items were scored using conventional 1-2-3-4 Likert scores for the response categories. Results: We developed eight subscales by using factor analysis and validation process: physical environment (3 items), job demand (8 items), insufficient job control (5 items), interpersonal conflict (4 items), job insecurity (6 items), organizational system (7 items), lack of reward (6 items), and occupational climate (4 items). Together they explained 50.0% of total variance. Internal consistency alpha scores were ranged from 0.51 to 0.82. Twenty-four items of the short form of the KOSS (KOSS-SF) were also developed to estimate job stress in the work setting. Because the levels of the subscales of occupational stress were gender dependent, gender-specific standard norms for both the 43-item full version and the 24-item short form using a quartile for the subscales of KOSS were presented. Conclusion: The results of this study suggest that KOSS might be an appropriate measurement scale to estimate occupational stress of Korean employees. Further and more detailed study needs to be conducted to improve the validity of this scale.

유청의 갈락토올리고당을 이용한 Bifidobacteria의 생육 촉진

김창렬 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.1

Aspergillus niger CAD 1의 정제된 β-galactosidase를 이용하여 치즈 유청으로부터 갈락토올리고당을 생산한 다음 장내 유용세균총인 B. infantis KCTC 3127, B. longum KCTC 3128 및 B. bifidum ATCC 11863의 증식 촉진 물질로서의 영향을 조사하였다. B. infantis, B. longum 및 B. bifidum은 37℃에서 배양 6시간 이후부터 대수적 성장에 도달하였다. B. infantis는 배양 24시간 후 대수기말에 도달하였으며, B. longum 및 B. bifidum은 배양 48시간 이후 대수기말에 도달하였다. pH는 배양 6시간 이후에 크게 감소하였다. B. bifidum은 48시간 반응 후 갈락토올리고당과 raffinose 첨가 배지에서 글루코스, 갈락토스 및 락토오스를 첨가한 배지보다 18%, 8% 및 7% 씩 성장이 증가하였다. B. infantis와 B. longum은 갈락토올리고당과 라피노스 첨가 배지에서 48시간 후 글루코스와 갈락토스를 첨가한 배지보다 성장이 6%와 8% 및 13%와 10%씩 성장이 증가하였다. Effect of galactooligosaccharides producerd by the β-galactosidase from Aspergillus niger CAD 1 on the growth of Bifidobacterium infantis KCTC 3127, Bifidobacterium longum KCTC 3128, and Bifidobacterium bifidum ATCC 11863 were investigated. Bifidobacterium infantis, Bifidobacterium longum, and Bifidobacterium bifidum were in the logarithmic growth phase after 6hr incubation at 37℃. Bifidobacterium infantis was in the stationary phase after 24hr incubation at 37℃. Bifidobacterium longum and Bifidobacterium bifidum were in the stationary phase after 48hr incubation at 37℃. The growth rate of B. bifidum containing galactooligosaccharides and raffinose in MRS broth increased up to 18%, 8%, and 7% compared to glucose, galactose, and lactose during 48hr incubation. The growth rate of B. infantis and B. longum containing galactooligosaccharides and raffinose in MRS broth increased up to both 6% and 8% and both 13% and 10% compared to glucose and galactose during 48hr incubation.

냉장 닭고기의 저장 및 시판동안 미생물학적 품질에 관한 연구

김창렬,고대희,강어진 서강전문대학 2000 산업과학연구 Vol.2 No.-

Microbiological evaluations of refrigerated chicken during a commercial chicken processing, storage, and handling at between March and July, 1998 were assessed. Aerobic plate counts (APC) of chicken wings obtained from retail store during storage of 7 days (2±2℃) were 5.80 log unit, which was the highest levels compared to chicken legs, chicken breasts, and whole chicken. APC and gram-negative bacterial counts (GNC) of whole chicken during refrigerated (4℃) storage under temperature abuse for lhr at 35℃ were 6.711og unit and 6.22 log unit, respectively. However, APC and GNC of whole chicken during refrigerated (10℃) storage under temperature abuse for lhr at 35℃ were not microbiological acceptable after storage of 4 days. Whole chicken obtained from a commercial chicken processing after evisceration significantly (P< 0.05) increased APC and GNC compared to those of after defeathering, before air chilling, and after final processing.

Lactococcus lactis ATCC 11454 로 처리한 냉장 돼지고기 등심의 미생물, pH 및 관능평가

김창렬,김광현,이재일 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.2

Lactococcus lactis subsp. lactis ATCC l1454의 유산균 배양액을 3.96 log units, 4.10 log units 및 4.23log units의 농도로 처리한 돼지고기 등심은 4℃ 저장 9일 동안 호기성 부패세균의 증식억제와 저장 안정성 증진 가능성을 나타내었다. 유산균 배양액 처리구는 4℃ 저장 3일 동안 대조구 보다 유의적으로 낮은 pH 가를 나타내었다 유산균 배양액으로 처리한 돼지고기 등심의 외관과 냄새에 대한 관능평가 결과는 4℃ 저장 9일 동안 신선한 대조구와 유사하거나 보다 낮게 좋은 것으로 등급되었다. Microbiological, pH and sensory evaluations of pork loins treated with lactic acid cultures (Lactococcus lactis subsp. lactis ATCC 11454 grown in 10% milk solids) during storage at 4℃ were assessed. Pork loins were immersed in solutions containing 3.96 log units, 4.10 log units, or 4.23 log units of individual lactic acid cultures for 2 min. Pork loins treated with lactic acid cultures had a inhibitory effect (P<0.05) on the growth of aerobic plate counts during storage of 3 days at 4℃. Pork loins treated with lactic acid cultures during storage of 3 days at 4℃ significantly (P<0.05) decreased pH values compared to those of controls. Sensory evaluations for odor and appearance of pork loins treated with lactic acid cultures during storage of 9 days at 4℃ were a "liked less" to "typical" category compared to those of controls.

고정화 β-Galactorsidase에 의한 갈락토올리고당의 생산

김창렬 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.1

Aspergillus niger CAD 1의 β-galactosidase를 알긴산나트륨에 고정화하여 갈락토올리고당을 생산하였다. 고정화 β-galactosidase의 열 안정성은 20∼45℃ 및 pH 안정성은 4.0∼5.5를 나타내었다. 고정화 효소의 활성화 에너지는 13,400cal/mole이었다. 알긴산나트륨에 0.12unit/g의 β-galactosidase가 고정화 되었을 때 20%의 유당을 함유한 치즈 유청에 대한 갈락토올리고당의 수율은 45℃에서 반응 72시간 후 18%를 나타내었다. 10회 재사용하여도 고정화 β-galactosidase는 87%의 활성을 유지하였다. Production of galactooligosaccharides by an immobilized β-galactosidase from Aspergillus niger CAD 1 in sodium alginate was investigated. The ranges of temperature and pH for the maximum stability of immobilized β-galactosidase were 20∼45℃ and 4.0∼5.5, respectively. The activation energy for the immobilized β-galactosidase was 13,400 cal/mole. At the concentration of the immobilized β-galactosidase 0.12 unit/g in sodium alginate the yield of galactooligosaccharides in cheese whey containing 20% lactose was 18% after incubation for 72 hr at 45℃. The remaining activity for the immobilized β-galactosidase 10 times repeated use 87%.

냉장 닭고기의 소비동향 및 저품질육 제어기술

김창렬 서강전문대학 2000 산업과학연구 Vol.2 No.-

Physicochemical and microbiological evaluations of chicken treated with acetic acid (AA), lactic acid (LA), citric acid (CA), trisodium phosphate (TSP), monopotassium phosphate (MKP), monosodium phosphate (MSP), and sodium pyrophosphate (SPP) during storage at 4℃ were studied. Chicken treated with 1% AA for 10 min had a significantly lower levels of APC compared to those of LA or CA for storage of 12 days at 4℃. Treatments of 7.5% TSP and 1.5% AA for 10 min increased microbiological shelf-life for 8-additional days compared to the controls. TBA values of chicken treated with 5% TSP for 10 min were a significantly lower than the controls after storage of 8 days at 4℃. Odor and appearance values of chicken treated with 5% TSP, 5% SPP, 5% MSP, and 5% MKP were a similar to the controls during storage days.

솔잎 닭고기 양념육의 냉장동안 미생물, 육색 및 관능평가

김창렬,고대희,김광현,김동필 서강전문대학 지역발전연구소 2003 지역발전연구 : 서강전문대 Vol.9 No.-

Microbiological, color and sensory evaluations of refrigerated chicken legs and breasts treated with pine needles and spices were assessed. Spicy chicken containing 0.25-1.0% pine needle during storage at 4℃ was allowed to the growth of Staphylococcus aureus. Sensory scores of spicy chicken containing 0.75-1.0% pine needle for flavor were in the "liked more" to typical category during storage of 6 days at 4℃. For odor scores, spicy chicken containing 0.5-1.0% pine needle compared to the controls and other treatments increased during storage days due to fresh odor of pine needle. Hunter color L and b values of spicy chicken containing 0.5-1.25% pine needle after 6 days of storage at 4℃ had a significantly lower than that of the controls.

Microbiological and Physical Quality of Refrigerated Chicken Legs Treated with Acetic Acid

Chang Ryoul Kim,Kwang Hyun Kim,Seung Ju Moon,Young Ju Kim,Yong Kyu Lee 한국식품과학회 1998 Food Science and Biotechnology Vol.7 No.1

Microbiological Evaluations on Chicken Carcasses During a Commercial Chicken Processing and Storage

Chang-Ryoul Kim 한국식품위생안전성학회 1998 한국식품위생안전성학회지 Vol.13 No.3

Chicken carcass microflora were evaluated for aerobic microorganisms after defeathering, evisceration, washing, chilling, and sanitizing during a commercial chicken processing and storage at wholesale and retailsale levels. Sampling was at between December 1997, and March, 1998. Tap water washing and sanitizing with 25 ppm chlorine for 10 sec significantly (P$lt;0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on chicken carcasses from a commercial chicken-processing plant. After 4 days at 2±2℃, APC and GNC on chicken carcasses in retailsale store rapidly increased compared to those in wholesale store (P$lt;0.05). Chicken wings from retailsale store significantly (P$lt;0.05) decreased generation time (GT) compared to other chicken carcasses.