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변정희,황인경,박은경,강주완,김동수,장광천,Byun, Jung Hee,Hwang, In Kyung,Park, Eun Kyung,Kang, Ju Wan,Kim, Dong Soo,Jang, Gwang Cheon 대한소아감염학회 2014 Pediatric Infection and Vaccine Vol.21 No.1
부비동염은 흔하고 일반적으로 소아에서는 양성질환인 경우가 많다. 경험적으로 사용하고 있는 항생제로 인해 소아의 부비동염의 두 개강 내 합병증은 드물지만, 발생할 경우 생명에 위협적일 수 있다. 두 개강 내 합병증은 정맥동 혈전, 안와 합병증, 뇌수막염, 뇌수막하 농양 등이 있다. 이러한 합병증은 소아에서 심각한 예후를 보일 수 있다. 따라서 뇌수막하 농양을 초기에 정확하게 진단하여 치료를 시작하는 것이 중요하다. 저자들은, 급성 부비동염 치료 중이던 15세 남아가 3일간의 발열, 두통을 동반한 편마비 증상으로 내원하여 뇌 전산화 단층촬영에서 뇌수막하 농양으로 진단되어 항생제 투여 및 신경학적 수술로 치료된 증례를 경험하였기에 문헌고찰과 함께 보고하는 바이다. The current paper reports on a case of subdural empyema secondary to frontal sinusitis in an otherwise healthy child. Sinusitis is a common and benign condition in most pediatric cases. Because of the widespread use of antibiotics, intracranial extension of pediatric sinusitis is rarely seen today; however, complications (e.g., cavernous sinus thrombosis, orbital infection, meningitis, and subdural empyema) are potentially life threatening. A 15-year-old right-handed male presented with a 3-day history of fever, headache, and left-sided palsy. Computed tomography revealed right-sided subdural empyema with right frontal sinusitis and maxillary sinusitis. A postoperative inpatient neurological consultation was requested 2 months post-surgery due to motor function deficits. The results suggested that early and accurate diagnosis of subdural empyema leads to prompt treatment and a favorable outcome for the patient.
블랜칭법으로 희생한 4종 식용 곤충의 냉장 저장 중 산화 안정성
손양주,안휘,김수희,박효남,최수영,이동규,김안나,황인경,Son, Yang-Ju,Ahn, Whee,Kim, Soo-Hee,Park, Hyo-Nam,Choi, Soo-Young,Lee, Dong-Gue,Kim, An-Na,Hwang, In-Kyeong 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.6
Edible insects have gained recognition worldwide as complementary protein sources. Recently, four edible insects were newly allowed to be used as food materials in Korea: the mealworm (Tenebrio molitor), the cricket (Velarifictorus asperses), the white-spotted flower chaffer beetle larva (Protaetia brevitarsis seulensis), and the rhinoceros beetle larva (Allomyrina dichotoma). In this study, we evaluated the oxidative stabilities of these four edible insects during cold storage. The insects were sacrificed by blanching for 3 minutes in boiling water. The blanched insects were then stored at $4^{\circ}C$ in an incubator for 42 days. The color values, titratable acidity, peroxide values, acid values, TBARS, contents of VBN, and total plate counts of the insects were measured at days 0, 2, 4, 7, 10, 14, 21, 28, 35, and 42, respectively. Blanching decreases oxidative stresses during storage. At day 0, the white-spotted flower chaffer beetle larva showed the highest values for acid value, TBARS, VBN, and microbial counts. Most of the oxidative indicators were significantly changed at day 14 in all four insects, possibly related with the growth on all microbial plates. Based on microbial safety and the oxidative stabilities of lipids and proteins, optimal storage conditions for the cricket, the white-spotted flower chaffer beetle larva, and the rhinoceros beetle larva were 10~14 days at $4^{\circ}C$. Likewise, the mealworm showed rapid oxidation after day 14, but poor qualities were not observed until day 28.
갈색거저리(Tenebrio molitor) 유충의 냉장 저장 중 산화 안정성에 관한 연구
김소영,손양주,김수희,김안나,이금양,황인경,Kim, So-Young,Son, Yang-Ju,Kim, Soo-Hee,Kim, An-Na,Lee, Geum-Yang,Hwang, In-Kyeong 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.1
The purpose of this study was to evaluate the changes on the characteristics of the oxidative stability of Tenebrio molitor larvae during cold storage at $4^{\circ}C$. Pretreatment for T. molitor larvae was designed into three methods: raw (R), freeze-dried (F.D.), and pan-fried (P.F.). The water content of the raw sample (61.46%) was higher than those of other samples (F.D.: 5.02%, P.F.: 3.67%) and its high water content was expected to facilitate the oxidation of the raw sample. In our results, the peroxide value and the carbonyl value of all of the samples increased and the raw sample, after storage for 18 day, showed the highest value. The pan-fried sample had no significant increase in its lactic acid content, acid value, and thiobarbituric acid value; whereas those values were increased in the raw sample and the freeze-dried sample (p<0.05). The browning reaction was more progressed in the pan-fried sample than other samples at 0 day, but there was no significant change during the storage. The raw sample and the freeze-dried sample had their browning indexes increase with the increasing storage period (p<0.05). The pan-fried sample produced less oxidation products than the freeze-dried sample, indicating that the unheated sample was more susceptible to oxidation than the heated samples. In conclusion, heating treatment and low water content would be effective for improving the safety and stability of T. molitor larvae during cold storage.
황국곰팡이를 이용한 갈색거저리 발효액의 특성 및 조미소재 이용가능성 탐색
이지원(Ji-Won Lee ),손양주(Yang-Ju Son),황인경(In-Kyeong Hwang),박효남(Hyo-Nam Park),김수희(Soo-Hee Kim) 한국식품과학회 2017 한국식품과학회지 Vol.49 No.3
갈색거저리 유충의 새로운 조리 및 가공 적용성을 검토하기 위해 황국곰팡이(Aspergillus oryzae)을 이용한 발효액을 제조하였다. 단백질분해효소 역가가 높은 갈색거저리 고지를 제조(황국곰팡이 1% 농도, 48시간 배양)한 후 소금물 담금 처리를 달리하여 90일 동안 숙성한 발효액 변화 양상을 관찰하였다. 염도가 낮았던 L군에서는 발효액의 효소활성이 증가하였으며, 단백질 및 탄수화물 분해산물이 많이 생성되었다. 특히 갈색거저리 열풍건조분 함량이 많은 LN군에서 단백질분해효소 활성도의 증가로 총 질소 및 아미노 질소 함량이 숙성 기간 중 가장 높았다(p<0.05). 90일 동안 숙성한 LN의 유리 아미노산 함량이 2426.92 mg/100 g으로 가장 높았으며(p<0.05) 이 중 감칠맛에 영향을 주는 글루탐산이 15.16%를 차지하였고, 7점 척도의 관능검사 결과 단맛(3.53점), 구수한맛(4.30점), 전체기호도(4.90점)에서 가장 높은 점수를 얻었다(p<0.05). 쌀가루를 첨가한 A군에서는 숙성함에 따라 아밀레이스 활성도가 높아져 총 당 및 환원당이 증가하였으나, 관능적 측면에서 쌀가루 첨가 유무보다는 소금 농도가 낮은 L군에서 더 좋은 효과를 나타냈다(p<0.05). 모든 실험군에서 산도는 1% 미만으로 나타나 식용하기에 어려움이 없을 것으로 보이며, LN은 관능 기호도가 우수했던 것과 함께 아미노산과 환원당과의 메일라드 반응을 통한 갈색도 증가와 향의 강도 증가를 보여 본 연구가 갈색거저리 유충을 활용한 저염 조미소재 개발의 기초 연구자료를 제시할 수 있을 것으로 기대된다. This study was performed to develop a liquid flavoring material from Tenebrio molitor larva by using Aspergillus oryzae. T. molitor with 1% A. oryzae for 48 hours yielded the highest protease activity. Different salt concentrations and rice flour addition affected the fermentation characteristics for 90 days. LN (low salt, rice flour nonaddition) yielded high protease activity, and total nitrogen and amino-type nitrogen contents. LN showed Glu accounting to 15.16% of the free amino acids and yielded high scores of sweet and savory taste, and overall acceptance after 90 days. Rice flour addition group showed high content of total and reducing sugars with high amylase activity, however, low salt concentration had more effect on sensory acceptance than rice flour addition had (p<0.05). All samples had total acidity <1% and LN (90) showed the highest browning index and aroma intensity, as noted from maillard reaction, as well as good sensory acceptance.
민들레 추출액 농도에 따른 민들레 코팅쌀밥의 품질에 관한 연구
유경미,이연경,김세희,황인경,이부용,김성수,홍희도,김영찬 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.1
Washed rice was coated by spraying aqueous dandelion (Taraxacum officinale) extracts at 20, 30, 40 'Brix and dried at room temperature. The coating procedure was conducted 5 mL/min for 10min. Property changes in the dandelion coated rice and un-coated cooked rice were observed during 2 days of storage. Increasing the coating concentration was associated with lower color values (L, a value) and moisture contents. Sensory and texture properties generally decreased in the cooked rice coated with dandelion more than the control (non-coated rice). But, D-20(20 °Brix of the dandelion concentration) resulted in better textural properties and s ensnry scores for hardness and overall acceptability in cooked rice. Compared to the control, the washed rice roated with 20 °Brix for 0 and 2 days showed better quality in sensory activities, a lower gel consistency and better textural activities. It was concluded that the optimum coating ration of rice and added dandelion extract for cooking were 20 °Brix and 5% respectively, in proportion to the total weight of raw rice.