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냉동 수산물의 저장 온도 관리를 위한 Time-temperature Indicator와 비전 기반 Indicator 분석 프로그램 개발
장명기 ( Myung-kee Jang ),홍창욱 ( Chang-wook Hong ),최재혁 ( Jae-hyuk Choi ),김꽃봉우리 ( Koth-bong-woo-ri Kim ),최정욱 ( Jeong-wook Choi ),남택정 ( Taek-jeong Nam ),안동현 ( Dong-hyun Ahn ) 한국수산과학회(구 한국수산학회) 2018 한국수산과학회지 Vol.51 No.1
We develop a time-temperature indicator (TTI) that can determine whether thawing of fish and other fishery products has occurred during frozen storage. A polypropylene tube with an internal diameter of 3 mm was prepared and cut to a length of 14 to 20 mm. One end of the tube was thermally sealed and 0.1% acetic acid was injected into the other end; the tube was then frozen at 20℃. Then the open side of the frozen tube was blocked by sinking the tube into a 10% gelatin solution. The tube was attached to a polyvinyl packaging bag along blue litmus paper and the bag was put into a freezer at -20℃. After freezing, the bag was removed to an ambient temperature of 20℃, and the time dependence of the color change of the litmus paper was observed. The color changed from blue to red, with the length of the red region increasing with time. Our TTI can be used as a part of a visible detection system and the detection program can conduct the elapsed time analysis on the length of the red region of the litmus paper indicating the degree of thawing. Thus, the TTI is a useful tool in the temperature management of frozen fish and fishery products.
남관우 ( Kwan Woo Nam ),백명기 ( Myong Ki Baeg ),권정현 ( Jung Hyun Kwon ),조성훈 ( Soung Hoon Cho ),나수진 ( Soo Jin Na ),최명규 ( Myung Gyu Choi ) 대한소화기학회 2013 대한소화기학회지 Vol.61 No.5
tissue lymphoma. This study was to determine whether H. pylori was associated with colorectal neoplasms in Korean subjects undergoing routine checkup. Methods: A total of 10,082 subjects underwent routine checkups from January 2004 to April 2005. A H. pylori IgG test and stool occult blood test were included in the routine checkup program. Colonoscopy was performed if the stool occult blood test was positive or under subject request. Patients who underwent colonoscopy and had histologically confirmed cases of colorectal neoplasms were designanted as the subject group and those without as the control group. Results: Of the 10,082 subjects, 597 had full colonoscopy. The results identified 9 colorectal carcinomas and 118 adenomas. H. pylori seropositivity was identified in 6 (66%) subjects with colorectal carcinoma, 81 (68.6%) with colorectal adenoma and 248 (52.8%) controls. Subjects having colorectal neoplasms had a significantly higher H. pylori seropositivity rate compared with the controls (OR 1.94, 95% CI 1.28-2.95). This remained significant after adjusting for age, sex, body mass index, HbA1c and total cholesterol (OR 1.90, 95% CI 1.23-2.93). Patients with distal neoplasms also had a significantly higher H. pylori seroposivity rate (OR 1.88, 95% CI 1.17-3.01) which persisted after multivariate adjustment (OR 1.79, 95% CI 1.10-2.94). Conclusions: Subjects with colorectal neoplasms present an increased H. pylori seroprevalence compared with controls. (Korean J Gastroenterol 2013;61:259-264)
최정욱,장명기,홍창욱,이주운,최재혁,김꽃봉우리,Xiaotong Xu,안동현,이민경,남택정 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.1
This study evaluated the use of an optical inspection system (OIS) to determine the freshness of mackerel (Scomber japonicus). The correlations between the light reflection intensity (LRI) of mackerel eyes (determined using an OIS) and the volatile basic nitrogen content (VBN) and K-value were analyzed. After unloading at the harbor, the mackerel were stored at 4 』C for 9 days and the VBN, K-value, and LRI were determined at 3-day intervals. During storage, the LRI, VBN, and K-value all increased. Furthermore, the LRI was correlated with the K-value and VBN. Therefore, although the LRI cannot be applied as an absolute standard for evaluating freshness, the LRI using an OIS is a suitable nondestructive method for evaluating freshness for quality and risk management in the processing industry when handling large numbers of fish.
Sensor Gas Chromatography 시스템을 이용한 고등어(Scomber japonicas)의 신속한 신선도 평가 방법
최정욱,이민경,홍창욱,최재혁,장명기,김꽃봉우리,김고은,박가령,안동현,남택정 한국수산과학회 2017 한국수산과학회지 Vol.50 No.6
We developed a method to rapidly evaluate the freshness of fish using a sensor gas chromatography (SGC) system. Mackerel Scomber japonicus was stored at 4°C for 12 days to create an environment similar to the natural decompositionprocess. Trimethylamine (TMA) content in mackerel muscle was measured at 3-day intervals using a spectrophotometer. The gas-phase concentration of TMA in whole mackerel was also determined using an SGC system. The muscle TMA content increased over time during storage, as did the gas-phase concentration of TMA. Therefore,this study demonstrated that an SGC system can be used to rapidly measure the gas-phase concentration of TMA infish during processing.
냉동 고등어(Scomber japonicus)의 유통 온도 관리를 위한 Time-temperature Indicator 개발
최정욱 ( Jeong-wook Choi ),이민경 ( Min-kyeong Lee ),최재혁 ( Jae-hyuk Choi ),장명기 ( Myung-kee Jang ),안동현 ( Dong-hyun Ahn ),남택정 ( Taek-jeong Nam ) 한국수산과학회(구 한국수산학회) 2018 한국수산과학회지 Vol.51 No.5
We developed a time-temperature indicator (TTI) that rapidly determines whether frozen mackerel Scomber japonicus has thawed during its distribution. Our TTI was made from filter paper capable of absorbing mackerel exudate that was soaked in a 20% citric acid solution at pH 4.0 and then dried. The dried absorbent paper was cut and attached to blue litmus paper with a 2 mm overhang. The fixed litmus paper was covered with a polypropylene film and sealed. The indicator was placed inside a polyvinyl vacuum package containing the mackerel sample. The vacuum-sealed packaged was frozen at -20℃ for 24 h. After freezing, the color change and time dependence of the indicator were observed at room temperature (25℃) and demonstrated the utility of this TTI for rapidly determining whether frozen mackerel underwent thawing during distribution.