염절임 중 갓의 이화학적인 변화

전순실,임동춘 순천대학교 기초과학연구소 1992 基礎科學硏究誌 Vol.3 No.-

To determine optimum salting conditions for mustard leaf kimchi, physicochemical changes of mustard leaf during salting process were investigated. Mustard leaf was salted in 10, 15 and 20% NaCl solution, and were pH, and contents of moisture, NaCl and free amino acids monitored for 6 hours. The moisture content of raw mustard leaf was 94.5%, which was reduced by 4.4, 5.1 and 6.5% after salting for 1 hour in 10, 15 and 20% NaCl solutions, respectively. The pH of salted mustard leaf decreased with increasing NaCl concentration in salting solution, and a significant drop in pH was found after 5 hours of salting. It took 3, 1 and 0.8 hours to reach NaCl content of 3% which is considered to be optimum for kimchi, in salted mustard leaf in 10, 15 and 20% NaCl solutions, respectively. Fifteen amino acids, of which proline, serine and histidine were the major, were detected, and the free amino acid content decreased with salting time.

變溫貯藏에 따른 白米의 褐變

全順實,姜文善,金武男 新羅大學校 1989 論文集 Vol.27 No.-

The browning development, occurring in the rice during storage, causes reduction of nutritional value. A kinetical approach for the non-enzymatic browning rection of the rice was studied in the present experiment. The reaction rates revealed the maxima at 0.65a??. The activation energies obtained from the Arrhenius plot ranted 13.2∼15.9 ㎉/mole. From these energies of activation, the θ?? values at 45℃ which is defined as an increase in reaction rate for a 10℃ increase in temperature can be calculated showing 1.89∼2.16. Shelf-lives, time to reach an optical density of 0.02 at which brown color change detect. In addition, a storage study under a square-wave fluctuating temperature condition was carried out. The rice smaple was maintained at 35℃ and 55℃ periodically with 7 days interval. In the fluctuating temperature storage study, the rate constants at all water activities used in the experimemts were higher than those at 45℃, the mean temperature of the cycle which affects other kinetic parameters including activation energies, θ?? value and finally the shelf-lives. The data obtained from fluctuating temperature storage study will be used in prediction of shelf-life. The shelf-lives assessed at 25℃ from the accelerated shelf-life tests ranged from 604 days at a?? 0.44,510 days at 0.52, 333 days at 0.65, 421 days at 0.75.

看護員의 一般的 特性에 따른 스트레스 要因에 關한 分析的 硏究

洪春實,趙敬順 충남대학교 의과대학 지역사회의학연구소 1986 충남의대잡지 Vol.13 No.2

This study was attempted to investigate the relationship of the stress factors, Self-Rating Anxiety Scale and self-Rating depression Scale accordind to the general characteristics of subjects and the correlation among stress factors, Self-Rating Anxiety Scale and Self-Rating Depression Scale. Kim et. al's stress measurement tool, and Zung's Self-rating Anxiety Scale and Self-Rating Depression Scale were used from May 1, 1986. to July 31, 1986. and applied to 285 nurses working at the general hospitals in Taejon City. The analysis was tried by SPSS Batch system using ANOVA and Pearson's correlation. The results of this study were summarised as follows: 1. By the age group, work overload and night duty in the 24-29 age group, and unsatisfactory relationship with subordinate in the 20-24 age group were the significant stress facrors among 3 age groups. 2. By the educational level, low reward in the graduates of department of nursing, and unsatisfactory relationship with subordinate, poor treatment and night duty in the graduates of junior college were significant stress factors. 3. By the working place, work overload in the medical departments, and conflict in nurse-doctor relationship in the surgical departments were the significant stress factors. 4. By the years of service, work overload, low reward and night duty were the significant stress factors in 3-4 years of carrier. 5. By the Length of position, work overload, night duty and low reward were the significant stress factors, and the scores of Self-Rating Anxiety Scale was significantly high in the staff nurses. 6. By the motivations to choose nursing science, night duty was the significant stress factor in the motivation of 'wants to help other ' and 'guarantee of employment after graduate' and Self-Rating Depression Scale was significantly high in the motivation of 'wants to help others' and 'by the recommendation of parents and friends'. 7. Relationships among stress factors and Self-Rating Anxiety Scale were highly significant. This was regarded as the result of the interaction of each factors as stressors.

고온고습으로 저장된 백미의 이화학적 및 취반 특성

박석규,전순실,박미연 순천대학교 기초과학연구소 1994 基礎科學硏究誌 Vol.5 No.-

The quality difference of milled rice stored at a low temperature and optimum humidity(LTH) and a high temperature and humidity (HTH) was determined by the methods of acidity of fat, brown color index, reducing sugar and microflora. Moisture contents of milled rice stored at LTH and HTH for 10 weeks were 14.7% and 19.5%, respectively. Moisture content after 8 weeks of LTH and 4 weeks of HTH exceeded 13% on dry basis, growth-limiting moisture of mold. Brown color index and reducing sugar contents of milled rice stored at HTH were slightly higher than those of LTH. There was a notable difference in acidity of fat between milled and brown rice stored at HTH. The apperance(p<0.05) and texture(p<0.01) of cooked rice after storage for 10 weeks at LTH and HTH were significantly different in sensory evaluation with no significant difference in odor and taste. Mean values of breaking test in rheometer were better in LTH than in HTH for taste score. Growth of mold and bacteria in rice were not increased by storage. Rice weevil exhibited imago in brown rice and milled rice after storage of 5 weeks and HTH. Milled rice stored at LTH for 2 weeks did not absorb Kimchi odor from refrigerated chamber.

새우 乾燥 ·貯藏中의 品質 및 TBA價의 變化

김무남,전순실,김용주 順天大學校 1994 論文集 Vol.13 No.1

건조 온도를 25℃, 45℃로 달리한 건조새우의 건조 과정 중의 수분 함량, TBA가, 갈변반응과 온도, 수분 활성을 달리하여 저장하였을 때의 지방 산화를 비교 검토하였으며, 정온 저장 및 35/55℃ square wave형 변온 조건하에서 저장하였을 때의 TBA가를 조사하였다. 25℃, 45℃에서 건조 온도를 달리하여 건조하였을 경우 건조 과정 중 수분함량은 25℃가 높았으며 TBA가, 갈변도는 25℃의 경우가 낮게 나타났다. 저장 중 지방 산화는 변온 조건 (35/55℃)에서 저장하였을 경우는 그중간 온도 인 45℃보다 TBA가 높게 나타났다. □The changes of moisture content, TBA values and browning reaction were investigated during drying and storage of dried shrimp samples. The temperature conditions of drying process were 25℃, 45℃ and then the samples was controlled at Aw 0.33, 0.44, 0.52 and 0.65 using saturated salt solution and then stored at 35,45 and 55℃. In addition a storage study was done under a square-wave fluctuation from 35℃ to 55℃ with 7 days interval. The moisture contents of dried shrimp at 25℃ was higher than that dried at 45℃. TBA values and non-enzymatic browning reaction of dried shrimp at 25℃ were lower than those dried at 45℃. The TBA value of dried shrimp at non-steady storage(35/55℃)were higher than those stored at steady state(45℃).

水分活性을 달리한 白米變溫貯藏中 포도당의 변화

정연화,전순실,김무남 新羅大學校 1992 論文集 Vol.34 No.1

A kinetical approach for the change of glucose in rice was studied. The rice was controlled at ??0.44, 0.55, 0.65, and 0.75 using saturated salt solutions and then stored at 30, 40, 50℃ and 30/50℃ alternately with 7days interval. The amount of glucose in the rice was increased by zero-order reaction during the earlier stage of storage and then decreased by first-order reaction. The reaction rates revealed a tend to increase with increasing water activities . The activation energies at ?? 0.44-0.75 were ranged 10.26-16.48Kcal/mole with increase in and 3.66-5.06Kcal/mole with decrease in the amount of glucose ?? values were ranged 1.70-2.34 with increase of glucose and 1.21-1.30 with decrease. The shelf-lives assessed at 25℃ from the accelerated shelf-life tests ranged from 112 days at ?? 0.75 to 163 days at ?? 0.44.

연근 분말 첨가가 식빵 반죽에 미치는 영향

김영숙,전순실,정승태,김래영 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6

The quality characteristics of dough with lotus root powder were investigated. As the content of lotus root powder increased, doughs showed higher water absorption, lower stability and longer development time than control as measured with a farinograph. Extensibility decreased with the increase of lotus root powder. As the addition of lotus root powder increased, the doughs has higher gelatinization temperatures and maximum viscosities than control as measured by amylograph. And the pH of the dough also increased by the increase of lotus root powder.

水分活性을 달리한 白米變溫貯藏中 蔗糖의 變化

金武男,鄭連和,全順實 新羅大學校 1987 論文集 Vol.24 No.-

Free sugars are known to be effective to the quality changes of foods including brown pigment formation through amino-carbonyl reaction and also known to play an important role in the genetic or biological mechanism of formation and breakdown of carbohydrates. Furthermore, the change of free sugars are directly related to the cooking quality of foods containing large amount of carbohydrates. The present study was designed to utilize a kinetic approach to analyze the effect of temperature and water activity on the sucrose decrease in rice. The rice was controlled at a?? of 0.44, 0.52, 0.65, 0.75 using saturated salt solutions and then stored at 30, 40 and 50℃. Another portion of the sample of which the water activities were controlled was stored 30 and 50℃ alternately with 7days interval. Simplified kinetic models were used to obtain the various kinetic parameters for sucrose decrease in rice subjected to accelerated shelf-life tests(ASLT). The reaction of sucrose decrease was first order. The activation energies calculated from Arrhenius plot ranged 5.61-12.86 Kcal/moles and Q?? values were between 1.33 and 1.94. These kinetic parameters were then used to predict starch quality loss under the non-steady storage. Assessed from the above parameters the shelf-lives at 25℃, time to reach 50% loss in sucrose ranged 63 days to 300 days and showed decrease higher than in a??. The predicted shelf-lives at water activities tested were a little with increase actual values.

Texture of Raw and Cooked Frozen Whitefish and Burbot Fillets

Chun, Soon-Sil 순천대학교 기초과학연구소 1992 基礎科學硏究誌 Vol.3 No.-

Fish was filleted, treated with dipotassium phosphate buffer (pH 8.0) by means of high pressure injection system and finally at stored -12℃ for 3months. The pH and acidic and neutral enzyme activities were analyzed on the samples before and after the frozen storage. The pH of the sample showed substantially higher values in the phosphate treated muscles than the controls and decreased after 3 month storage in all of the whitefish and burbot fillets. Acid and neutral proteinase activities of the burbot muscle were higher than those of the whitefish and tended to decrease during the frozen storage. The acidic proteinase activity and pH were the most important factors influencing the hardness of whitefish and burbot, respectively. The factor affecting the elasticity of raw burbot was acidic proteinase activity. But in cooked samples, the most important factor of elasticity in whitefish was acidic proteinase activity while in burbot it was the pH.

돌산 갓 김치 숙성 중 매운맛 성분의 변화

전순실(Soon-Sil Chun),최옥자(Ock-Ja Choi),조영숙(Young-Sook Cho),박석규(Seok-Kyu Park),박정로(Jeong-Ro Park) 한국식품영양과학회 1995 한국식품영양과학회지 Vol.24 No.1

돌산 갓(Brassica juncea) 김치 개발의 일환으로 갓 김치 숙성 중의 휘발성 성분을 분리, 동정하였으며, 매운 맛 성분인 glucosinolate의 함량변화를 분석하였다. 돌산 갓 김치의 숙성 중의 주요 휘발성 성분은 3-isothiocyanate-l-propene(Allyl isothiocyanate)이었으며, 그 외 di-2-propenyl disulfide, 1-methoxyl-2-butanol, 4-isothiocyanate-l-butene, di-2-propenyl disulfide 그리고 dimethyl-trisulfide 등 이었다. 갓 김치가 발효됨에 따라 AITC와 4-isothiocyanate-1-butene은 점차 감소하였지만, dimethyl trisulfide는 발효 저장 중에 다소 증가하였다. Di-2-propenyl disulfide는 5일 까지 감소되었다가 10일 이후에는 다소 증가하였다. 갓 김치 숙성 중의 매운맛 성분인 총 glucosinolate 함량은 3일 까지 증가하다가, 그 이후는 감소하는 경향을 보였다. Compositional changes in pungent components of Dolsan Leaf Mustard Kimchi during fermentation were investigated. Major volatile compounds identified in the kimchi were 3-isothiocyanate-1-propene (allyl isothiocyanate, AITC) di-2-propenyl disulfide, 1-methoxy-2-butanol, 4-isothiocyanate-1-butene and dimethyl trisulfide. The contents of allyl isothiocyanate and 4-isothiocyanate-1-butene decreased, while dimethyl trisulfide increased during fermentation and storage. 1-methoxy 2-butanol increased at the initial stage of fermentation, showing highest at 2~3days, and decreased thereafter. Di-2-propenyl disulfide decreased after 5days and increased after 10days of storage. Total glucosinolate content increased by 3days and decreased from 4days of storage.