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시중에서 판매되는 닭고기의 저장온도에 따른 미생물학적 평가
천정환 ( Jung Whan Chon ),현지연 ( Ji Yeon Hyeon ),김윤경 ( Yun Gyeong Kim ),박준호 ( Jun Ho Park ),송광영 ( Kwang Young Song ),신록주 ( Rok Joo Shin ),김무상 ( Moo Sang Kim ),권기성 ( Ki Sung Kwon ),정명섭 ( Myung Sub Chung ) 한국수의공중보건학회 2011 예방수의학회지 Vol.35 No.1
This study was carried out to evaluate the microbiological characteristics of retail chicken meats stored under various conditions. Nine of whole chickens and nine of chicken breasts were used for bacterial analysis. Each chicken meat was divided into subsamples of 25 g each followed by storage at room temperature (25℃), refrigeration temperature (4 ℃), and freezing temperature (-20℃) for 180 min, 5 days, and 3 days, respectively. The standard plate counts were performed for the enumeration of the total aerobic bacteria. The number of aerobic bacteria was gradually increased by 1 log in samples held at the room temperature for 180 min. There was statistical difference in the number of bacteria between at 0 min and at 180 min of storage. For samples stored at 4℃for 5 days, the number of bacteria was increased from 5.11 to 7.26 log CFU/g in chicken breast and 3.83 to 6.04 log CFU/g in whole chicken with statistical difference. No significant changes were observed in frozen chicken. The results of this study may provide useful information to consumers for proper storage and safe handling of chicken meats.
Cocoa Mass의 마이크로파 Roasting 중 향기성분의 변화
이은정(Eun-Jung Lee),윤상현(Sang-Hyun Yoon),노회진(Hoe-Jin Roh),박덕철(Duck-Chul Park),김상용(Sang-Yong Kim),정명섭(Myung-Sub Chung),오상석(Sang-Suk Oh),김석신(Suk-Shin Kim) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.3
본 연구는 cocoa mass를 마이크로파 roasting하여 그 향기성분의 변화를 pyrazine류를 중심으로 살펴보는 한편 상법으로 roasting한 경우와 비교하고자 하였다. 마이크로파 roasting은 110, 120, 130, 140, 150℃의 온도에서 20분 및 30분 동안 행하였고 상법의 경우는 140℃에서 30분간 roasting하였다. Roasting한 시료를 연속수증기증 류추출법으로 추출하고 농축한 후 GC와 GC/MS로 향기성분을 분석하였다. 마이크로파 roasting의 경우 5분만에 140℃에 도달한 후 그 온도를 잘 유지하였으나, 상법의 경우 25분이 경과되어서야 140℃에 도달되었다. Roasting한 시료의 향기성분으로 2,6-dimethyl pyrazine, 2,3,5-trimethyl pyrazine, 2,3,5,6-tetramethyl pyrazine, 5-methyl fufural, 2-methyl-6-propyl pyrazine 등이 확인되었다. Roasting 온도가 증가함에 따라 dimethyl-, trimethyl-, tetramethyl pyrazine류가 증가하였고, tetramethyl pyrazine은150℃ 20분 roasting의 경우 현저하게 증가하였으나, 30분 동안 roasting한 경우 140℃에서 증가하였다가 150℃일 때는 감소하였다. 그러나 적정 roasting 지표인 di/tri, di/tetra pyrazine의 비율은 1 이하를 보임으로써 마이크로파 roasting이 cocoa mass의 향기 발현에는 부족한 것으로 나타났다. This study was to determine the changes in flavor components focused on the pyrazines during the microwave roasting of cocoa mass and to compare the changes with those during a conventional roasting. The cocoa mass was roasted with microwave at 110 to 150℃ for 20 and 30 min or conventionally roasted at 140℃ for 30 min. Flavor components in the roasted sample was extracted using the simultaneous steam distillation and extraction method and analyzed using GC and GC/MS. Microwave-roasted sample reached 140℃ in 5 min and stayed at the temperature; however, conventionally-roasted sample reached the temperature after 25 min. Flavor components in the roasted sample included 2,6-dimethyl pyrazine, 4-ethyl pyrazine, 2,3,5-trimethyl pyrazine, 5-methyl furfural, 2-methyl-6-propyl pyrazine, 2,6-dimethyl- 5-isopentyl pyrazine, and 2,3,5,6-tetramethyl pyrazine. The dimethyl pyrazine, trimethyl pyrazine, and tetramethyl pyrazine increased with increasing temperature. The tetramethyl pyrazine rapidly increased at 150℃ for 20 min roasting; however, it decreased at 150℃ for 30 min roasting. The roasting index, ratios of dimethyl/trimethyl pyrazines and dimethyl/tetramethyl pyrazines were below 1.0, implying the insufficient flavor formation resulting from the microwave roasting of cocoa mass.
호흡음주측정에서 Alco-Sensor Ⅳ와 Lion Alcolmeter SD-400P의 비교
윤보현(Bo-Hyun Yoon),정명섭(Myung-Sub Jung),표경식(Kyung-Sik Pyo),임채식(Chae-Sig Lim),이병회(Byung-Hoi Lee),박용현(Yong-Hyun Park) 한국중독정신의학회 1999 중독정신의학 Vol.3 No.1
Objectives:The aim of this study was to evaluate the interreliabilities and reproducibilities of two breathanalyzers which commonly used in clinical settings, research fields, and legal purposes including roadside testing. Methods:Thirty-four healthy male volunteers were examined through 30, 60, 90, 120, 150 and 180 minutes after 20 minutes’ intake of one of the two doses of alcohol (0.5 and 0.75 g/kg of body weight) on separate occasions. Two kinds of breathanalyzers [Alco- Sensor Ⅳ (Intoximeters, Inc., USA;Alco-Sensor) and Lion Alcolmeter SD-400P (Lion Laboratories plc, UK;SD-400P)] were used to measure the breath alcohol concentrations (BrAC). Duplicate breath samples at each time point were used to determine the repeatabilities of the breathanalyzers. Results:Mean values of two breathanalyzers at each time point were not statistically different. Although there were not significant, the values obtained from SD-400P were tended to slightly higher than those of Alco-Sensor. Inter-reliabilities of Alco-Sensor and SD-400P at 0.5 and 0.75 g/kg of body weight were very high[r=0.972 (p〈.001);r= 0.938 (p〈.001), respectively]. Test-retest reliabilities of Alco-Sensor and SD- 400P were also very high[r=0.976 (p〈.001); r=0.984 (p〈.001), respectively]. Conclusion:The two breathanalyzers can be used as highly reliable instruments in all kinds of fields including roadside testing. Although further studies concerning the accuracy and precision of the breath-alcohol measurements in Koreans should be done, it suggests that these instruments may be easily and safely used as evidential breath testing.