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 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.

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

Hack Youn Kim,Kon Joong Kim,Jong Wan Lee,Gye Woong Kim,Ju Hui Choe,Hyun Wook Kim,Yohan Yoon,Cheon Jei Kim 한국축산식품학회 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.

Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing

Hack Youn Kim,Kon Joong Kim,Jong Wan Lee,Gye Woong Kim,Ju Hui Choe,Hyun Wook Kim,Yohan Yoon,Cheon Jei Kim 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.1

The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH 1.31±0.02) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.

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.

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

Hack Youn Kim,Kon Joong Kim,Jong Wan Lee,Gye Woong Kim,Cheon Jei Kim 한국축산식품학회 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 NHCl, pH 1.31±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

Quality Characteristics of Marinated Chicken Breast as Influenced by the Methods of Mechanical Processing

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

The aim of this study was to investigate the effects of various marination processes on the quality characteristics of chicken breast prepared with chicken feet gelatin and wheat fiber. The chicken feet gelatin was swollen with hydrochloric solution (0.1 N HCl, pH $1.31{\pm}0.02$) and dehydrated by freeze-drying. The composition (w/w) of the marinade was water (10%), soy sauce (12%), phosphate (0.3%), wheat fiber (1.5%), and chicken feet gelatin (1.5%). Three samples of chicken breast were manufactured with Tumbler (only tumbler), Tenderizer (tenderizer and tumbler), and Injector (injector and tumbler). The water content of the Injector sample was significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). During heating, the lightness of all chicken breasts increased and the redness decreased. The tumbling and cooking yield of the Injector sample were significantly higher than those of the Tumbler and Tenderizer samples (p<0.05). The shear force of the Tenderizer sample was significantly lower than that of the Tumbler and Injector samples (p<0.05). No significant differences, except for color, were observed in the sensory analysis of the samples. Thus, the proper selection of mechanical processing is important to improve the quality characteristics of marinated chicken breast, considering the types of final products.

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 Aging Period Prior to Freezing on Meat Quality of Hanwoo Muscle (Longissimus dorsi)

Kim, Hyun-Wook,Lee, Eui-Soo,Choi, Yun-Sang,Choi, Ji-Hun,Han, Doo-Jeong,Kim, Hack-Youn,Song, Dong-Heon,Choi, Seul-Gi,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.6

This study was conducted to evaluate the effect of the aging period prior to freezing on the meat quality of Hanwoo longissimus dorsi (LD) muscle. Three different combinations of aging and freezing periods (0/90, 20/70, and 40/50) were examined using LD muscle at 24 h postmortem under an identical storage time of 90 d. The pH and lightness slightly increased with increasing aging period. However, there were no significant (p>0.05) differences in redness and yellowness. The solitary freezing treatment (0/90) had the significantly (p<0.05) lowest moisture content. The un-aged treatment had a significantly (p<0.05) higher total loss than the aged treatments due to an increase in thaw drip loss. The aging significantly improved the myofibrillar fragmentation index and shear force of Hanwoo LD muscle (p<0.05). In addition, the aged treatments produced a higher flavor, tenderness, juiciness, and overall acceptability relative to un-aged treatment. However, there was no significant (p>0.05) difference in shear force and sensorial properties between 20 and 40 d aging prior to freezing. Therefore, 20 d aging prior to freezing may be a sufficiently effective strategy to improve the tenderness and sensorial properties of Hanwoo LD muscle.