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        • KCI등재

          육제품의 저장 중 아질산이온 잔류량, TBARS 함량과 육색의 변화

          김기숙,최성희,Kim, Gi-Suk,Choi, Seong-Hee 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.3

          '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 7시까지 원문보기가 가능합니다.

          Changes in nitrite content, TBARS content and color of meat products during storage were examined as part of studies addressing the reduction of residual nitrite and to ensure the safety of meat products. All 4 kinds of domestic meat product tested, Vienna sausage, bacon, smoked-ham and Dduggalbi, manufactured by C and L domestic companies had very low contents of residual nitrite, for below the legal tolerance limit of 70 ppm, and the residual nitrite decreased with storage. The reduction in nitrite content differed with each product, showing the greatest reduction in Vienna sausage and the least reduction in bacon when stored at $4^{\circ}C$. On the other hand, when stored at $-20^{\circ}C$, the nitrite content of bacon decreased more rapidly than the other meat products. The results of this study show that the nitrite content of meat products decreases during storage, and that the rate of decrease is quite dependent on the storage temperature. In addition, the nitrite contents of most domestic meat products are very low compared to the legal limits, thus the health risks of nitrite in meat products might not be of great concern. More research on the reduction of residual nitrite and on the development of alternatives to nitrite is necessary. 육제품의 아질산이온 잔류량 저감화와 육제품 섭취의 안전성 확보 방안 연구의 일환으로 국내산 육제품의 저장 중 아질산이온 잔류량의 변화와 함께 TBARS 함량과 색도를 살펴본 결과 비엔나소시지, 베이컨, 스모크햄, 냉동육제품 등 4종류의 육제품 모두 아질산이온 잔류량이 국내 규제 허용량 70ppm 보다 매우 낮은 값을 보였으며, 저장기간이 길어질수록 잔류량은 더욱 감소하였다. 감소폭은 저장 온도와 제품의 종류에 따라 차이가 있어 $4^{\circ}C$에서 냉장 저장할 경우는 비엔나소시지에서 아질산이온 잔류량의 감소폭이 가장 컸고 베이컨에서 가장 작았다. 반면 $-20^{\circ}C$에서 냉동 저장한 경우에는 베이컨에서 아질산이온 잔류량 감소폭이 가장 컸고 냉동육제품에서 가장 작았다. 또한 저장 온도에 따른 각 제품의 아질산이온 잔류량 감소 속도를 보면 비엔나소시지, 스모크햄 및 냉동육제품은 $4^{\circ}C$에 저장할 때가 $-20^{\circ}C$에 저장할 때보다 더 빠른 속도로 아질산이온 함량이 감소하였다. 반면, 베이컨의 경우는 $-20^{\circ}C$에 저장할 때가 $4^{\circ}C$에 저장할 때보다 더 빨리 아질산이온 함량이 감소하였다. 이러한 결과들은 육제품의 제조 후 저장기간이 길어짐에 따라 잔존 아질산이온이 감소하고 저장 온도에 따라 영향을 받는 것을 보여준다. 또한 국내산 육제품의 아질산이온 함량은 대부분 법적기준보다 매우 낮은 수준이며 우리나라의 경우 육제품 섭취에 의한 아질산염의 위해는 현 시점에서 크게 우려할 바는 아니라고 사료되나 앞으로 아질산이온 잔류량을 감소시키기 위한 연구가 지속적으로 수행되어야 하고 더불어 아질산염의 대체물질을 개발하는데 많은 연구력과 재원이 투자되어야 할 것이다.

        • 기독교 가정교육

          김기숙 서울여자대학교 2006 인문논총 Vol.15 No.-

          '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 7시까지 원문보기가 가능합니다.

        • SSCISCIESCOPUSKCI등재
        • 찹쌀가루의 상태가 경단의 품질 특성에 미치는 영향

          김기숙 中央大學校 家庭文化硏究所 1992 가정문화논총 Vol.6 No.-

          Kyondan is a kind of korean rice cake made from glutinous rice powder. This research attempted to examine the effects of preparation methods and freezing of glutinous rice powder on the quality characteristics of Kyondan. Quality characteristics were estimated through sensory evaluation and textural characteristics measured by Rheometer. Changes in textural characteristics of Kyondan at different storage time and temperature were also measured. The results are summarized as follows. 1. Sensory evaluation There was significant difference in every item. On the overall quality, Kyondan which was made from the powder made in lab. showed the more favorite tendency than the samples made from the powder on the market. But there was not significant difference according to period of freezing among the samples made from the powder made in lab. 2. Textural characteristics measured by Rheometer The toughness of Kyondan which was made from the powder on the market were larger than the samples made from the powder made in lab., while cohesiveness, elasticity, chewiness and gumminess were smaller. The values of measurement on the textural characteristics of Kyondan were increased when the samples were stored at 30℃ or 5℃

        • SSCISCIESCOPUSKCI등재

          병원 간호현장에서의 억제대 사용실태에 관한 연구

          김기숙,진희,이선희,차혜경,신수정,지성애 한국간호과학회 2000 Journal of Korean Academy of Nursing Vol.12 No.2

          This research is a field investigation to collect basic information about the safe and efficient use of physical restraint in hospitals and for the ultimate minimization of restraint use. The objects of this study were sixty-four patients. They were restrained physically. Add their 32 family members, 24 nurses of two university hospitals in Seoul were also involved in the study. From April 16, to May 27, 1999. Research data were collected throughout the observation and interview process. Also, the data was analyzed using frequencies and field study notes that were invented by researchers. Results of this study were as follows: 1. According to the sex and age distinction; male's restraint use was 75%, female's was 25% and pre-schoolage children 39.1%, middle age 26.5%, and senior citizens 20.3%. According to the disease distinction; neuro-system was 35.9%, respiratory system was 21.9%. In the Ward, 40.6% of ICU patients were restrained and 39.0% of pediatric ward children were also to restraint. 70.3% of patients were restrained under 5days, while 10.9% were restrained 10days. 2. Types of physical restraints were wrist restraint (45.21%), arm board (35.62%), leg restraint (8.22%), chest restraint (6.85%), elbow restraint (2.74%) and mitten restraint (1.37%). 3. The percentage was 3.5%, which was in 64 restrained out of 1828 hospitalized people. At 1st investigation, the ratio was 3.5%, the 2nd was 3.0% and the 3rd was 3.9%. 4. The reasons of using the physical restraint were 'to protect implements' (72.84%), 'to protect patients' (18.52%), 'to protect an operative site' (8.64%). 5. The result of the patients; family and nurses' response analysis was: 'It seems to be safe', 'It uses properly', 'It is convenient for relatives and nurses', 'It is helpful to treatment', 'Objective think it is not restraint' were 79.9%. 'It is discomfort and stuffy', 'The implement is ineffective' were 21.1%. However in interview of the patients who can do verbally communication, 6 of 7 was responded that 'It is stuffy and uncomfortable'. 6. When restraint is used, the main decision is usually made by the nurses 42.2% of the time. The statistics read as thus: nurses and the physician in charge 31.3%, nurses and family 12.5%, physician's order 7.8%, only family 6.2%. Although the record of restraint was only 15.6% so that only 10 cases out of all the 26 ICU patients restrained. This study shows that physical restraints which of infringe independent-right of patients, are used without using criterion, explaining the agreement. Also, subjective decision of physician, nurses, and family make the decision of using restraint. So development of practice manuals and rules for restraint implementation is urgent.

        • KCI등재후보

          서울시 보건소 맞춤형 방문건강관리 간호사의 직무스트레스 관련 요인

          김기숙,순례,Kim, Ki-Suk,Kim, Soon-Lae 한국가정간호학회 2013 가정간호학회지 Vol.20 No.1

          Purpose: To identify factors that affect the job stress of visiting nurses at health centers in Seoul, Korea, who perform home care services. Methods: Data were collected in the period from November 20 to December 10, 2008, from 206 visiting nurses working at 25 health centers in Seoul metropolitan city. Self-report questionnaires of the Organization-Based Self-Esteem (OBSE) and the Korean Occupational Stress Scale (KOSS) were used. Data were analyzed by the SPSS win 15.0. Results: Several findings were obtained from the study. First, the mean of job stress was 52.4 points, which was higher than that of Korean women. Second, it was shown that by the sub-domain of job stress, the mean value belonged to the top 50% in the four sub-domains of physical environment, job demand, interpersonal conflict, and organizational system. Additionally, it belonged to the top 25% in the sub-domain of job insecurity, wherein the job stress was the highest. Third, the self-esteem of the nurses had the most significant effect on their job stress. Conclusion: Stress related to job insecurity was the highest among the visiting nurses at health centers in Seoul who perform the custom home care service thus, institutional support is urgently needed to alleviate such stress and secure their employment.

        • KCI등재
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