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Sun, Kyung,Kwak, Young-Tae,Kim, Hyoung-Mook 대한흉부심장혈관외과학회 1993 Journal of Chest Surgery (J Chest Surg) Vol.26 No.3
This is the result of the annual statistic analysis of thoracic and cardiovascular surgical cases in 1992 Korea. Overall 17, 520 cases of surgery [11, 732 cases of thoracic surgery by 54 institutes / 5, 788 cases of cardiovascular surgery by 48 institutes] were done. 1. Tumor [N=2, 532] : Lung was the most frequently involved organ by tumor [54.9%],and the remainders were mediastinum [16.2%] / esophagus [14.8%] / chest wall [11.7%] / tracheobronchus [1.3%] / pleura [1.1%] in order. Of 1, 082 cases of primary lung cancer surgery,the frequency of cell type was squamous [62.6%] / adeno [21.6%] / small cell [7.1%] / large cell [2.7%]. Of 411 cases of mediastinal tumor surgery,the frequency of cell type was neurogenic [28.8%] / thymoma [27.6%] / teratoma [17.7%] / congenital cystic [17.2%]. Of 376 cases of esophageal tumor surgery,primary cancer were the most [85.4%]. 2. Infection [N=3, 157] : Pleura was the most frequently involved organ [59.0%],and the remainders were lung [31.3%] / chest wall [8.6%] / mediastinum [1.1%] in order. 3. Miscellaneous [N=6, 043] : Lung and pleural disease esp. pneumothorax [85.1%] was the most frequent surgical indication. The remainders were chest wall anomaly [3.4%] / benign esophageal disease [3.4%] / diaphragmatic pathology [2.4%] / myasthenia [1.4%] in order. Of 85 cases of thymectomy for myasthenia gravis,thymoma was noted in 58.8%. 1. Congenital heart disease [N=3, 363] : The ratio of noncyanotic to cyanotic heart disease was 3:1. Of 2, 516 cases of noncyanotic heart disease,the frequency of disease entity was VSD [44.1%] / ASD [26.0%] / PDA [19.4%] / PS [3.3%],and that of 847 cases of cyanotic heart disease was TOF [29.4%] / ECD [15.6%] / TGA [9.7%] / DORV [7.6%]. Overall mortalities were 2.1% in noncyanotic and 12.2% in cyanotic heart surgery. 2. Acquired heart disease [N=1, 929] : Of 1, 422 cases of valvular surgery,single mitral pathology was the most frequent candidate [48.0%],and total 1, 574 prosthetic valves which were mainly mechanical [95.6%] were used. Of 376 cases of coronary surgery,triple vessel was the most [35.9%],and the frequency of bypassing grafts was great saphenous vein [52.9%] / internal mammary artery [44.7%] / artificial vessel [2.4%]. Overall mortalities were 3.4% in valvular and 4.5% in coronary surgery. 3. Pericardium,Cardiac tumor,Arrhythmia,Aortic aneurysm,Assist device,and Pacemaker : There were no specific changes compared to previous survey1]. This nation-wide inquiry will be continued and reported annually by KTCS Society.
Effects of Dolsan Leaf Mustard Powder on the Quality of Frying Batter
SunKyung Oh(오선경),MyeongRak Choi(최명락) 한국생명과학회 2019 생명과학회지 Vol.29 No.12
돌산갓 분말을 첨가한 튀김반죽의 항산화 활성, sinigrin함량 및 관능검사를 측정하였다. 돌산갓 분말을 첨가하지 않은 대조군과 돌산갓 분말을 0.03 g (S-1), 0.02 g (S-2), 0.06 g (S-3)과 돌산갓 분말0.3g에 고추 가루의 첨가량을 달리하여(S-4, 5, 6, 7) 튀김반죽을 만들었다. 튀김반죽의 산가와 과산화물가는 S-4와 S-5에서 낮은 값을 나타냈다. 총 폴리페놀함량은 대조군에서 190.97 mg GAE/g, S-4에서 721.17 mg GAE/g, 총 플라보노이드 함량은 S-6에서 67.82 mg QE/g으로 대조군보다 높은 함량을 나타냈다. 전자공여능, ABTS 라디컬 소거능과 FRAP로 측정한 항산화 활성은 돌산갓 분말 첨가량이 증가될수록 항산화 활성도 증가함을 나타냈다. 또한 sinigrin 함량은 대조군을 제외하고 S-1, 2, 3보다 S-4, 5, 6, 7에서 높게 나타났으며, S-4, 5, 6, 7은 서로 유의적인 차이는 없었다. 관능검사는 색, 향, 맛, 촉감과 전반적인 기호도는 S-4와 S-5에서 유의적으로 높았으며, 나머지 시료들은 유의적 차이가 없었다. 이로 보아 튀김반죽에 돌산갓 분말의 첨가는 튀김반죽의 항산화 활성을 증가시킴으로써 제품의 저장성과 품질향상에 효과적일 것으로 예상된다. The anti-oxidant activity, sinigrin content, and sensory evaluation of frying batter treated with Dolsan leaf mustard powder (DLMP) were investigated. These endpoints were measured in the control sample (batter without DLMP) and seven other batters with the addition of DLMP in the following quantities: 0.03 g (S-1), 0.02 g (S-2), 0.06 g (S-3), and 0.3 g (S-4, S-5, S-6, and S-7 with different amounts of red pepper powder). The acid value (AV) and peroxide value (POV) were low in the S-4 and S-5 batters; the total polyphenol content was 190.97 mg GAE/g in the control sample and 721.17 mg GAE/g in S-4; and the total flavonoid content of S-6 was 67.82 mg QE/g which was higher than that of the control sample. The anti-oxidant activity was measured by EDA, ABTS, and FRAP assays and was seen to rise as the amount of DLMP increased. Moreover, sinigrin content was higher in S-4, S-5, S-6, and S-7 than in the control, S-1, S-2, and S-3, and there were no significant differences among S-4 to S-7 when just 0.3 g of DLMP was added. Sensory evaluation showed that color, flavor, taste, texture, and overall acceptability values were significantly higher in S-4 and S-5, and that there was no significant difference across the samples. The addition of DLMP is therefore expected to increase the anti-oxidant activity of frying batter which would be effective in improving the storage and quality of the product.
SunKyung Oh(오선경),MyeongRak Choi(최명락) 한국생명과학회 2020 생명과학회지 Vol.30 No.12
돌산갓 분말을 첨가한 닭가슴살 육포의 이화학적 특성, 항산화활성, 색도, 관능평가 및 sinigrin함량을 120일동안 저장하면서 측정하였다. 돌산갓 분말을 첨가하지 않은 대조군(Control)과 돌산갓 분말을 0.04 g(S-1, S-3)과 0.3g(S-2, S-4)을 첨가한 제품군을 25℃과 60℃에 보관하면서 실험하였다. pH변화는 25℃과 60℃ 에서 저장 기간 동안 계속 감소하였고, S-1은 다른 제품들보다 높은 pH를 나타내고 있다. 산가와 과산화물가 25℃과 60℃에서 증가하였지만 대조군보다 억제되었다. 항산화활성은 총폴리페놀, 총플라보노이드, 전자공여능(EDA), ABTS radical 소거활성 및 Ferric reducing antioxidant power (FRAP) 항목으로 측정하였다. 전체적으로 항산화활성은 저장기간 동안 감소하였고 특히 대조군은 S-2, S-4 보다 낮은 활성을 나타냈다. 단단한 정도(Hardness)와 검성(gumminess)은 돌산갓 첨가량이 증가할수록 단단함과 검성은 S-2, S-4에서 높게 나타내고 있다. 또한 sinigrin 함량도 돌산갓 분말첨가량이 증가할수록 높게 나타났다. 색도는 저장기간 동안 증가와 감소를 반복하면서 120일째에는 0일째와 비슷한 값을 나타냈다. 관능평가는 색, 향, 맛, 조직감, 전반적인 기호도로 25℃에 저장한 S-2와 S-4에서 높은 점수를 받았다. 돌산갓 분말 첨가량이 높은 제품일수록 저장기간 동안 산가와 과산화물가를 억제하였고, 물성과 색도는 감소와 항산화성 활성을 증가시킴으로써 닭가슴살 육포튀김의 품질향상에 효과적일 것으로 예상된다. The physicochemical properties, antioxidant activity, color value, sensory evaluation, and sinigrin content of chicken breast jerky supplemented with Dolsan leaf mustard powder (DLMP) were evaluated over a period of 120 days. The control groups contained no DLMP, and the product groups contained 0.04 g (S-1, S-3) and 0.3 g (S-2, S-4) of DLMP. These samples were stored at 25℃ and 60℃ and then compared. The pH changes decreased at 25℃ and 60℃ over the storage period, with S-1 maintaining the highest pH value over the course of the experiment. The acid and peroxide values increased at room temperature and 60℃ but were better controlled in the DLMP-containing groups. Overall, the antioxidant activity of these products decreased during storage; the most marked reduction was observed in the control group, and the greatest activity was retained in S-2 and S-4. Hardness and gumminess were higher in the S-2 and S-4 groups and thus correlated with increased DLMP concentration. Sinigrin content also increased with increasing DLMP concentration. Product color remained similar at days 0 and 120 but underwent daily fluctuations over the course of the 120-day storage period. Sensory evaluation scores for color, flavor, taste, texture, and overall acceptability were highest for the S-2 and S-4 groups stored at 25℃. This suggests that higher concentrations of DLMP were more effective at retaining good quality characteristics for fried chicken breast jerky. This was facilitated by its suppression, which decreased changes in textural and color properties while increasing the antioxidant activity of these products.