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저염 굴비 제조 시 열풍건조 온도에 따른 화학적 특성 변화
곽현정(Hyun-Jung Gwak),은종방(Jong-Bang Eun) 한국식품과학회 2010 한국식품과학회지 Vol.42 No.2
열풍건조 온도를 달리한 생조기와 냉동조기의 내장의 유무에 따른 각각의 처리구별로 건조 온도를 달리하여(30, 35, 40℃) 건조기간 동안 화학적 품질 특성에 대해 알아보았다. 산도, pH, 염농도, 휘발성 염기질소, TBARS를 분석한 결과를 요약하면 다음과 같다. 일반적인 전통굴비의 염도는 22-23%정도를 나타내는데 본 연구에서 30, 35℃에서 건조하여 제조한 굴비의 염도는 17-20% 정도로 염도가 더 낮아 저염 굴비의 제조 가능성을 보였다. 또한 35℃ 건조 처리구의 염도가 40℃ 건조 처리구에 비해 2-4% 이상 낮은 염도를 나타내어 저염 굴비를 제조하는데 적합한 온도로 결정 할 수 있었다. VBN 함량에서는 30, 35, 40℃ 건조에서 유의적인 차이를 보이지는 않았으나 건조 시간이 경과함에 따라 VBN의 수치가 점차 증가하는 것을 볼 수 있었으며, 이는 굴비의 건조중 변패가 많이 일어난 것으로 여겨진다. 그 외 TBARS 함량 역시 건조기간이 경과할수록 점차 증가하는 경향을 보였으나 제품의 내장 유무에 대한 산패도 측정결과에서는 유의적인 차이는 없었다. 결론적으로, 전통적인 굴비 제조 방법에 비해 35℃에서 15일 동안 건조 하는 것이 품질이 우수한 저염굴비를 빠르게 제조할 수 있을 것으로 생각되며 물리적 특성 및 관능적 특성에 대한 연구가 필요하다고 생각된다. Gulbi, made of fresh yellow corvenia (Psendosciaena manchurica) that has been salted and dried, is one of the most popular traditional marine foods in Korea. The objective of this study was to develop a method to safely manufacture Gulbi with low levels of oxidation and contamination, by a hot air drying method. Changes in total acidity, pH, salt concentration, thiobarbituric acid-reactive substance (TBARS) and volatile basic nitrogen (VBN) were measured during drying at 30, 35 and 40℃ for 15 days in a hot air-dryer using a semi-dried method. Acidity increased with increasing drying time at all drying temperatures. The pH decreased gradually with increasing drying time. Salt concentration was increased as drying time increased at all drying temperatures due to moisture loss. The VBN increased as drying time increased for all drying temperatures. Data indicate that the drying at 35℃ appears to have a significant sensory and physicochemical advantage in Gulbi products.
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신체활동량을 기준으로 한 폐경 후 여성에게 있어 근력운동 실시유무에 따른 골밀도 관련 요인, 골밀도 및 골다공증 비교 연구
곽현정(Gwak, Hyun-Jung),박종석(Park, Jong-Suk),이정원(Lee, Jung-Won),김상호(Kim, Sang-Ho) 한국사회체육학회 2017 한국사회체육학회지 Vol.0 No.67
The purpose of this study is to compare the problems of bone in postmenopausal women who have different physical activity and muscle strength exercise using Koera National Health and Nutrition Examination Survey (KNHNES) data. Complex sampling design data was obtained from the fourth (2008-2009) and fifth (2010-2011) KNHNES. The subjects, total 3,307 postmenopausal women excluding those who were in the menopause over 20 years, were classified into six groups based on physical activity and muscle strength exercise. Data were analyzed by complex sample linear model, chi-squared analysis and logistic regression. All statistical significance levels were set to .05. The results of this study are as follows. 1) Height, AUDIT, protein consumption and calcium consumption of people who did muscle strength exercise in moderate physical activity (MM) group were significantly higher than those with no muscle strength exercise in moderate physica l activity (MN) group. Also age and menopause period of MM group was significantly lower than MN group. 2) The difference of body meneral density (BMD) in MM group was significantly higher than MN group. 3) The prevalence of osteopenia and osteoporosis in all of muscle strength exercise group was lower than non-muscle strength exercise group. 4) The prevalence of osteoporosis in MN group was significantly higher than MM group. In summary, the MM group has positive effects on the influencing factors of bone mineral density (BMD), BMD and osteoporosis compared with other groups.
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유산균 생존율 향상을 위한 식품첨가물 등급의 동결보호제 탐색
곽현정(Hyun Jung Gwak),이나라(Na Ra Lee),김태운(Tae-Woon Kim),이종희(Jong-Hee Lee),최학종(Hak-Jong Choi),장자영(Ja Young Jang),박해웅(Hae Woong Park) 한국식품과학회 2014 한국식품과학회지 Vol.46 No.5
김치제조가 미생물첨가에 따른 발효조절로 패러다임이 변화함에 따라 김치에서 분리한 유용 미생물의 분말형 제제 기술을 위한 식품첨가등급의 우수한 보호제를 탐색하고자 하였다. 모든 실험균주에서 보호제를 사용할 경우 무처리구보다 높은 생존율을 나타내었고, 특히 10% 콩가루를 동결보호제로 사용하였을 때 90% 수준의 높은 보호효과를 나타내었다. 콩가루의 농도를 증가시킨 경우 동결건조 후 실험균주의 생존율은 농도 의존적으로 증가하지 않았다. 두 가지 보호제를 1:1의 비율로 조합하여 적용할 경우 생존율 향상에 관한 상승효과는 관찰되지 않았다. Food-grade protective agents, namely, skim milk, yeast extract, soy powder, and trehalose, were studied for their ability to improve the viability of freeze-dried lactic acid bacteria (LAB), including Weissella cibaria SW1-1, Lactobacillus plantarum A-1, Lactobacillus sakei 2-12 24, and Leuconostoc citreum 3526. The best results were obtained with 10% soy powder; approximately 90% cell viability was observed during the freeze-drying process. Increase in the concentration of soy powder did not cause a proportional increase in the survival rate of LAB. Further, no significant difference was observed when two agents were combined in a 1:1 ratio (p<0.05).
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폐경 전 성인여성의 실제 체지방률과 주관적 체형인식의 차이에 따른 혈당, 혈중 지질, 월경규칙성 및 체중감소노력과의 비교 분석
이정원(Lee, Jung-Won),박종석(Park, Jong-Suk),곽현정(Gwak, Hyun-Jung),김상호(Kim, Sang-Ho) 한국사회체육학회 2017 한국사회체육학회지 Vol.0 No.67
This study aims at determining the comparative analysis of blood glucose, blood lipids, menstrual regularity and weight reduction effort according to the difference of actual body fat percentage and subjective body image perception among premenopausal women in Korea. We used data from the 1st and 2nd year of the fifth Korea National Health and Nutrition Examination Survey. The subjects, total 2,276 people, were classified into four groups according to actual body fat percentage and subjective body image perception. Data were analyzed by complex sample linear model, chi-squared analysis and logistic regression analysis. The significant level of hypothesis verification was set up as α= .05. The ration of actual body fat percentage to subjective body image perception was 31.4%. Body weight, waist circumference, boyd mass index and muscle mass were lower in obesity and perceived non-obesity group (ONG) than in non-obesity and perceived obesity group (NOG) , and body fat percentage was higher. The significant difference between NOG and ONG was found only in total cholesterol level, and ONG was higher. In total physical activity, NOG was the highest among groups and ONG was the lowest. In weight control methods, exercise was for ONG, whereas dietary control was for NOG. The regularity of menstruation was 1.56 times higher for NNG and 2.13 times higher for ONG than obesity and perceived obesity group (OOG). OOG showed the highest effort to rdeuce weight in weight control effort. Less Weight reduction effort was shown in the order of NOG, ONG and NNG then OOG. Conclusively, because of differences in actual body fat percentage and distorted body image perception, premenopausal women have negative images on obesity which also affects their health.
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