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고명수,양종범,김창한 ( Myung Soo Ko,Jong Beom Yang,Chang Han Kim ) 한국축산학회 1985 한국축산학회지 Vol.27 No.5
This experiment was carried out to investigate the effect of electrical stunning on meat quality in broiler breast muscle. Broiler breast muscles slaughtered by current method and electrical stunning were employed for glycogen content, pH, shortening (%), morphological change and myofibril fragmentation index (MFI) of myofibrils, water-holding capacity and penetration value. The results obtained were as follows: 1. Breast muscles from electrically stunned birds showed higher glycogen contents immediately after slaughtering and slower depletion of glycogen with postmortem time than control birds. 2. The pH of breast muscles from electrically stunned birds showed higher pH immediately after slaughtering and slower fall with postmortem time than that of control birds. 3. Breast muscles from electrically stunned birds showed appreciably lower shortening (%) than control birds under different storage temperature of 3, 8, 16, 27 and 37℃. 4. Myofibrils became increasingly fragmented during postmortem storage and breast muscles from electrically stunned birds in myofibril fragmentation index showed significantly higher increase than control birds after 24hr postmortem. 5. The range of water-holding capacity were 58.7-64.7% and 57.9-62.5% for electrically stunned birds and control birds, respectively. Breast muscles showed the highest W.H.C. at 24hr postmortem. 6. The penetration values of breast muscles were 175.2 and 152.3 for electrically stunned birds and control birds, respectively. Therefore electrically stunned birds were more tender than control birds.
부산지역 일부 대학생의 식습관 및 영양소 섭취상태에 관한 연구
고명수(Myung Soo Ko) 대한지역사회영양학회 2007 대한지역사회영양학회지 Vol.12 No.3
The purpose of this study was to investigate the dietary habits and daily intake of nutrients in college students. This survey was conducted using a self-administered questionaire. The average heights and weights were 173.5 cm and 72.3 kg of male students and 161.8 cm and 57.2 kg of female students. The average of BMI was 24.2 kg/m2 of male and 21.9 kg/m2 of female, and the value of male students was higher than the value of female students. The response to the daily meals was 54.6% for ``2∼3 times/week``. The regularity of mealtime was 41.7% for irregular and the frequency eating after nine was 45.7% for ``5-6 times/week``, respectively. The repast was 72.2% for ``overeating and little eating`` and was a significant difference of male and female students (p < 0.05). The eating rate was higher ``10 ∼20 min``. As for breakfast food eaten, skipping breakfast was 23.6% for ``no/week`` and female students were higher than male students (p < 0.05). The frequency of snacks was 36.0% for ``nothing`` of males students and 34.8% for ``3- 4 times/week`` of female students (p < 0.05). The type of snack was a significant difference of males and females students (p < 0.01), and was the highest 75.0% for carbonated drinks of males and 37.5% for snacks of females. The eating due to stress solution was a significant difference of male and female students (p < 0.01), and was the highest 23.0% for ``frequency`` of males and 44.7% for ``sometime`` of females. As for food intake of male and female students, the meat intake was 66.7% for ``everything of male and female students. The fish intake was 68.1% for ``1- 2times/week``. The milk, milk products, eggs and beans were each 40.3%, 58.3%, 56.9%, 47.2% for ``1-2 times/week`` (p < 0.05). The fat intake was 55.6% for ``1∼2 times/week``. The average consumption of energy was 58% of male and 67% of female of estimated energy requirement (EER). Their mean ratio of carbohydrate : protein : fat was 57 : 15 : 28 of all subjects. The mean intakes of vitamin C and folic acid were 70% and 51% of males and 62% and 52% of females of recommended intake (RI). The mean intakes of Ca, P, Fe and Na were 71%, 140%, 146% of males and 72%, 122%, 76% of female of RI and 273% of males and 233% of females of adequate intake (AI). Therefore, nutritional education is necessary for college students to establish physicall and mentall optimal health conditions through nutritional intervention. (Korean J Community Nutrition 12(3) : 259~271, 2007)
새송이 버섯을 첨가한 증편의 관능적, 물리화학적 품질 특성 변화
고명수(Myung-Soo Ko),김상애(Sang-Ae Kim) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.2
전통증편에 새송이 버섯을 첨가하여 증핀의 이화학적, 기계적, 관능적 품질 특성을 조사하였다. 새송이 버섯 첨가량을 달리한 증편반죽의 부피는 새송이 버섯 1% 첨가군이 가장 많이 증가하였고, 제조한 증편의 높이는 새송이 버섯 첨가량이 많을수록 높게 나타나 새송이 버섯 5% 첨가군에서 가장 높게 나타났다. pH는 새송이 버섯 5% 첨가군이 가장 낮게 나타났으며, 수분은 대조군에 비해 첨가군의 수분함량이 유의적으로 낮게 나타났다. 당함량은 발효가 진행되면서 모두 감소하였고, 새송이 버섯 첨가량이 증가할수록 유의적으로 높게 나타났다. 새송이 버섯 첨가 증편의 texture 변화에서 색도 중 L값은 대조군에 비해 새송이 버섯 첨가량이 증가할수록 유의적으로 감소하였으며, 반면에 a값과 b값은 첨가량이 증가할수록 유의적으로 증가하였다. Texture 측정에서는 부착성에서 5%가 가장 높게 나타났고, 탄력성은 새송이 버섯 5% 첨가군이 가장 낮게 나타난 반면 1% 첨가군이 가장 높게 나타났다. 전체적인 기호도는 새송이 버섯 1% 첨가군이 가장 높게 나타났다. 이상의 결과에서 새송이 버섯 증편의 제조에서 이화학적 특성, 기계적 특성, 관능적 특성을 종합했을 때 새송이 버섯 분말을 1%나 3% 첨가하는 것이 증편 제조시 최적의 농도이며 이때 증편의 품질이 향상됨을 확인할 수 있었다. This study investigated possible improvements in the sensory and physicochemical characteristics of jeungpyun by the addition of Pleurotus eryngii powder. The volume of the jeungpyun batter prepared with the 1% Pleurotus eryngii powder showed the highest degree of fermentation. As fermentation continued, pH and saccharinity dropped, and then saccharinity increased as more Pleurotus eryngii powder was added. As the Pleurotus eryngii powder ratio increased, the L-value decreased, but the a- and b-values increased. In the texture profile analysis, the 5% Pleurotus eryngii powder showed the highest adhesiveness and the lowest springiness. For the sensory test, the highest springiness and overall desirability were found in the jeungpyun with 1% Pleurotus eryngii powder. Overall, according to the results of these experiments, the 1% and 3% Pleurotus eryngii powders are thought to be the optimal concentrations for obtaining improvements in quality.
고명수 ( Myung Soo Ko ),양종범 ( Jong Beom Yang ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.5
Hot-water and 70%-ethanol Smilax china leaf extracts were prepared, and their total polyphenol and flavonoid contents, DPPH-radical-scavenging ability, nitrite-scavenging ability, and antimicrobial activity were determined. The total polyphenol contents of the hot-water and ethanol extract were 5.433±0.171 and 13.060±0.110 mg/g, respectively; their flavonoid contents were 1.599±0.017 and 3.005±0.084 mg/g; their DPPH-radical-scavenging abilities, assayed at 1.0 mg/mL, were 33.6 and 92.3%; and their nitrite-scavenging abilities, assayed at 0.1-2.0 mg/mL, were 37.9-61.6 and 38.4-77.8%. The 70%-ethanol extract showed higher antimicrobial activity than the hot-water extract. The antimicrobial activities were high in Bacillus cereus, Vibrio parahaemolyticus, Salmonella typhymurium, and Staphylococcus aureus, in that order. The antimicrobial substances in the two extracts were maintained after heating at 65-125℃ for 30 min.
돈지가 첨가된 조제고춧가루의 저장 중 화학적 특성 변화
양종범,고명수,정인철,문윤희,Yang, Jong-Beom,Ko, Myung-Soo,Jung, In-Chul,Moon, Yoon-Hee 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.3
To develop a new quality control method for the evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder (RRP), mixed with lard were investigated while in storage at $65^{\circ}C$ for 6 weeks. The moisture contents of the RRP increased but the crude protein and crude lipid contents decreased up to 4 weeks of storage. The pH value decreased and the acid value increased steadily during storage. Both the American Spice Trade Association (ASTA) value that indicates redness of red pepper, and the CIE L, a, and b values decreased remarkably during storage. The fatty acids of the RRP oil were primarily oleic acid (33.4%), linoleic acid (30.8%), and palmitic acid (21.2%). The composition of fatty acids did not significantly change after 6 weeks of storage (p>0.05). Regarding the free fatty acid (FFA) composition of the RRP oil, palmitic acid (36.5%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. In addition, the ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.