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RISS 인기검색어
- 검색키워드
- 저자 : 김광옥 (검색결과 281 건)
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김광옥 金泉大學 2018 논문집 Vol.39 No.-
The present study was conducted to evaluate the effect of plums produced in Gimcheon area on hyper lipidemic diet-induced obese rats. Male Sprague-Dawley rats were divided into four groups control, hyper lipidemic control(HC), hyper lipidemic-low plum(HP1), hyper lipidemic-high plum(HP2). Animals were fed isocaloric experimental diets based on AIN-76 diet for 10 weeks. After feeding for 10 weeks, HC group showed the highest weight and HP2 group showed the lowest weight. The excretion amount of HP1 and HP2 groups during 24 hours was increased than that of control and HC group. Feed efficiencies(FER) of HP1 and HP2 were lower than that of HC. The number of Clostridiums high-fat groups were larger than that of control group, while the HP2 were reduced than that of HC. The number of Lactobacillus was decreased in HC group compared with Control, and Lactobacillus was increased as the amount of plum powder ingestion was increased. In the case of Bacteroidaceae, only the HC group showed higher growth than the other groups, but no significant difference was observed between the groups. The suggestion of plums produced in Gimcheon area may be effective on reducing body weight and FER weight, increasing amount of excretion and controlling the growth of intestinal bacteria related with obesity.
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젓갈의 종류 및 첨가수준에 따른 배추 김치의 발효기간 중 특성변화
김광옥,김원희 이화여자대학교 생명과학연구소 1994 생명과학연구논문집 Vol.5 No.-
소금만으로 짠맛을 낸 김치를 대조군으로 하고 염도가 동일하도록 소금과 새우젓 또는 멸치액젓을 각각 두수준으로 첨가하여 배추 김치를 제조하여 20℃에서 발효하는 동안 일어나는 변화를 관찰한 결과는 다음과 같다. 발효기간이 길어짐에 따라 모든 김치군의 pH는 감소하고 총산함량은 증가하다가 후기에는 그 정도가 완화되었다. 특히 발효 초기에 새우젓군의 pH 감소가 현저하였다. 환원당 함량은 전 발효기간을 통해 대조군이 가장 높았으며, 고젓갈군, 저젓갈군의 순서로 감소되었고, 발효기간이 길어짐에 따라 모든 김치군에서 현저한 감소를 보였다. 발효기간이 연장됨에 따라 malic acid와 succinic acid는 서서히 감소하였으며, lactic acid와 acetic acid는 증가하였다. 전 발효기간을 통하여 lactic acid는 젓갈군이 대조군보다, 고젓갈군이 저젓갈군보다 그리고 새우젓군이 멸치젓군보다 측정치가 높은 경향을 나타냈다. 총균수와 Leuconostoc속 미생물 수는 발효가 계속될수록 증가하다가 4일 이후에는 감소하였으며, Lactobacillus plantarum의 수는 계속적으로 증가하였다. 관능적 특성 중 탄산미, 짠맛, 신맛, 군덕내는 발효기간이 길어짐에 따라 모든 김치군이 점점 더 강하고 경도와 아삭 아삭한 정도는 점점 더 약하게 평가되었으며, 젓갈군의 신맛이 대조군에 비해 전반적으로 약간 강한 경향이 있었다. This study was conducted to examine the effects of the kinds and the levels of salted and fermented seafoods, shrimp and juice of anchovy, on the properties of kimchi during fermentation. There were no significant differences in pH and contents of total acid, reducing sugar, and organic acid examined except lactic acid contents among the kimchi samples at the same fermentation period. Until four days of fermentation, kimchi containing higher level of salted and fermented anchovy juice tended to have greater number of total microorganisms and of Leuconostoc genus microorganisms than the other kimchi samples. Sensory characteristics were not significantly different among the samples at the same fermentation period. Significant decrease in pH and in reducing sugar content, and increase in total acid content were noticed in all the kimchi sampies during fermentation. This was more marked in kimchi samples containg salted and fermented seafoods. Contents of malic and succinic acids decreased while those of lactic and acetic acids increased with longer fermentation. There were significant changes in the numbers of microorganisms during fermentation. Carbonic mouthfeel, salty taste, sour taste and staled flavor of all the kimchi smaples increased while firmness and crispness decreased with extended fermentation.
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