Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage

홍고은,김지한,안수진,이치호 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.6

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

참조점 관계로 본 한국어 학습자의 보조사 ‘은/는’ 사용 분석

홍고은 한국문법교육학회 2020 문법 교육 Vol.39 No.-

Korean particle ‘eun/neun’ is a grammatical unit that requires discourse-based grammar teaching, but there have been many cases in which teaching contents were derived based on the results of syntax-based error analysis. The purpose of this study is to find implications of discourse-based grammar teaching for Korean particle ‘eun/neun’ based on the reference point relation in cognitive linguistics. The reference point relation(Langacker, 2008) is conceptually similar to ‘topic’ which is one of the semantic functions of Korean particle ‘eun/neun’, and from the point of view of ‘topic’, the reference point have the following formal characteristics. First, the reference point is located at the beginning of a sentence and is a noun phrase. Second, reference points are repeated and appear at high frequency in discourse. Third, the reference point is related to the cohesion of a text. In this study, based on the three formal characteristics, reference points were found in Korean learners' compositions and the chain of the reference point relation was analyzed. Next, it was analyzed that reference points were combined with Korean particle ‘eun/neun’ or not. As a result of the analysis, Korean particle ‘eun/neun’ was involved in the binding structure of a text with reference points. In addition, when Korean particle ‘eun/neun’ used where it is not a chain of the reference point relation or omitted from a chain, the cohesion of the text had weakened, and sentences had not ‘flown’ in the text.

학문 목적 한국어교육을 위한 어휘 선정 방법 연구에 대한 토론문

홍고은 한국어교육학회 2021 한국어교육학회 학술발표논문집 Vol.2021 No.-

Effects of Fermented Black Soybean Pulp on Lipid and Bone Metabolism in Ovariectomized Rats

홍고은,Chang-Won Pyun,김수기,한규호,양철영,이치호 한국식품과학회 2012 Food Science and Biotechnology Vol.21 No.5

To investigate the effect of fermented black soybean pulp on serum lipid metabolism and osteoporosis in ovariectomized rats, Sprague-Dawley rats were divided into 4 groups: sham-operated control group, ovariectomized control group, ovariectomized group treated with black soybean pulp (BSP), and ovariectomized group treated with fermented black soybean pulp (FBSP). Rats were fed experimental diets for 8 weeks after ovariectomy. Compared to the control, FBSP supplemen-tation led to the improving effect for femur weight, abdominal fat, alanine aminotransferase,aspartate aminotransferase activity, hepatic lipid levels, and thiobarbituric acid reactive substances. Also,serum HDL-cholesterol, estradiol levels, serum alkaline phosphatase activity, and osteocalcin levels in the FBSP group were significantly lower than in the control group (p<0.05). These results suggest that FBSP is effective in improving lipid metabolism and preventing osteoporosis in ovariectomized rats.

[P8-163] L. Acidophilus를 이용한 비지의 발효에 따른 Isoflavone 함량 변화 및 β-Glucosidase 활성 측정

홍고은,이치호,변장원 한국식품영양과학회 2007 한국식품영양과학회 학술대회발표집 Vol.2007 No.10

인지적 접근법에 의한 한국어 조사 교육 연구: ‘에’, ‘에서’, ‘(으)로’ 세부 의미들의 유사성 인식 조사

홍고은 ( Ko Eun Hong ) 서울대학교 국어교육과 2019 先淸語文 Vol.46 No.-

Korean speakers use complex Korean particles all the time. But even advanced Korean language learners find difficult to use particles, though they start to learn particles at beginning level. This paper takes issue with the traditional grammar teaching methods, which focus on the rules and their exceptions. In this study, I examine Korean particles for Korean language education based on cognitive linguistic approaches, which views the closed-classes categories such as Korean particles also display polysemy, like the open-classes categories. A principled explanation of Korean particles' polysemy structures might provide an alternative perspective for Korean language learners. This paper addresses the following issues. In chapter Ⅱ, I discuss the notion of prototype meaning, proto-scene, motivation, semantic networks in cognitive linguistics, and examine the motivated system in the process of meaning extension of Korean particles, ‘이/가’, ‘을/를’, ‘은/는’, ‘에’, ‘에서’, and ‘(으)로’. In chapter Ⅲ, I discuss semantic similarity and distance among the various meanings of ‘에’, ‘에서’, and ‘(으)로’ in learners' minds by interpreting the multidimensional scaling(MDS) analysis, and frequency analysis of ‘에’, ‘에서’, and ‘(으)로’ in Korean learners' corpus, which was released in 2017. In addition, in this chapter I illustrate proto-scenes and semantic networks of ‘에’, ‘에서’, and ‘(으)로’ for Korean language education. In chapter Ⅳ, I discuss the application of the proto-scenes, which is presented in chapter Ⅲ and illustrations in textbooks in the teaching of ‘에’, ‘에서’, and ‘(으)로’. This paper shows semantic structures of Korean particles ‘에’, ‘에서’, and ‘(으)로’. in Korean language learners' minds and an alternative teaching method based on the motivated system in the process of meaning extension of Korean particles ‘에’, ‘에서’, and ‘(으)로’.

한국어 학습자의 문장 성분 이해 수준과 한국어 교재의 문법 교육 내용 -관형격 조사 ‘의’를 중심으로-

홍고은 ( Koeun Hong ) 이중언어학회 2021 이중언어학 Vol.84 No.-

This study aims to argue that the contents of Korean grammar education need to be supplemented with the contents to explain the learners’ errors and sentence components. To be specific, the contents of teaching and learning about ‘의’ which is the adnominal case marker in Korean were reviewed, and OM(omission) and ADD(addition) errors of ‘의’ from the Korean learners’ corpus were examined. The results of the analysis revealed that the contents of teaching and learning about ‘의’ from the Korean textbooks were insufficient to explain the causes of errors. In addition, it seemed that some of the learners have difficulties in the comprehension of various adnominal word forms in Korean. Therefore, at the end of this paper, additional explanations about ‘의’ were suggested to solve these problems. (Seoul National University)

무용전공 고등학생과 대학생들의 다차원적 완벽주의와 섭식장애의 관계

홍고은(Go-Eun Hong),김동희(Dong-Hee Kim) 한국산학기술학회 2016 한국산학기술학회논문지 Vol.17 No.6

무용을 전공하는 고등학생과 대학생들은 처해진 상황과 추구하는 목표가 달라서 종류가 다른 스트레스를 받을 것으 로 사료된다. 이에 따라 고등학교 및 대학교에 재학 중인 무용전공 학생들의 다차원적 완벽주의와 섭식장애의 관계를 분석하 는데 본 연구의 목적이 있다. 섭식장애는 Garner(1990)의 Eating Disorder Inventory-2(EDI -2)를 이임순(1998)이 번안한 설문 지를 사용하였고, 다차원적 완벽주의 성향의 측정은 Frost 등(1990)의 Multidimensional Perfectionism Scale(F- MPS)를 현진원 이 번역한 것에 연구자가 연구의 목적에 부합하도록 일부 표현을 수정·보완하여 사용하였다. 이를 위해 218명의 무용전공 여학생을 대상으로 설문을 실시하였으며 회수된 250부 중에서 불성실하게 응답한 32부를 제외한 최종 218부를 가지고 SPSS 21.0 으로 분석하였다. 연구결과 높은 학력과 오래된 경력을 가진 무용학생일수록 다차원적 완벽주의와 섭식장애에 영향을 미치는 것으로 나타났으며, 다차원적 완벽주의(실수에 대한 염려, 개인의 기준, 부모의 기대)는 무용학생들이 지니고 있는 섭식장애의 발생과 유지에 주된 역할을 하는 변인임을 알 수 있었다. 이상의 결과를 종합해면, 높은 학력과 오래된 경력을 가진 무용학생들은 무용수행에서 오는 과도한 스트레스와 왜곡된 신체상의 심리적 압박감을 받아 다차원적 완벽주의와 섭식 장애에 영향을 미친 것으로 보이며, 따라서 올바른 체중조절 방안과 섭식장애를 예방하는 프로그램의 적극적인 대책이 필요 한 것으로 사료된다. High school and college students majoring in dance have different types of stress because of their different circumstances and goals. The purpose of this study was to investigate the relation between multidimensional perfectionism and eating disorder in high school and college students who are majoring in dance. Questionnaires for eating disorder (Eating Disorder Inventory-2(EDI-2) made by Garner (1990) and adapted by Lee (1998)) and multidimensional perfectionism (Multidimensional Perfectionism Scale(F-MPS) made by Frost (1990) and translated by Hyun (1992) were utilized after the sentences in the questionnaires were partially revised and (rendered more appropriate for?) the purpose of this study. The questionnaires were completed by all of the subjects (n=250), but 32 of them were excluded due to insincere answers. Thus, a total of 218 questionnaires were analyzed using SPSS version 21.0. The results showed that the students with a higher education level and who were more career oriented were more likely to suffer from multidimensional perfectionism and eating disorder. In addition, multidimensional perfectionism (concern about mistakes, constant personal and parental expectation) resulted in the development and maintenance of eating disorder for the students majoring in dance. In conclusion, higher education level and greater career orientation induce greater stress in dance major students and cause them to have an incorrect physical image. Thus, these factors may cause higher psychological pressure leading to multidimensional perfectionism and eating disorder. Therefore, these students need to know how to correctly manage their body weight and how to prevent eating disorder.

화주 기업의 항공 화물 운송 서비스 품질에 관한 중요도-만족도 연구: 항공특송업체와 프레이트 포워더를중심으로

홍고은(Go-Eun Hong),오진호(Jin-Ho Oh),박근식(Keun-Sik Park) 한국무역학회 2021 貿易學會誌 Vol.46 No.1

Production of the Isoflavone Aglycone and Antioxidant Activities in Black Soymilk Using Fermentation with Streptococcus thermophilus S10

이미연,홍고은,Heping Zhang,양철영,한규호,Prabhat Kumar Mandal,이치호 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2

The best starter culture for fermented black soymilk was determined. Black soymilk was fermented using Lactobacillus acidophilus ATCC 4356 (LA), Lactobacillus plantarum P8 (LP), and Streptococcus thermophilus S10 (ST). An ST single culture exhibited higher β-glucosidase activities than LAST (LA:ST=1:1, v/v), LPST (LP:ST=1:1, v/v), and LALPST (LA:LP:ST= 1:1:1, v/v) mixed cultures. The pH of fermented black soymilk was significantly (p<0.05) decreased during fermentation due to an increase in lactic acid formed by lactic acid bacteria. The β-glucosidase activity of the ST single culture was significantly (p<0.05) higher than for mixed cultures. Black soymilk fermented with ST alone showed significantly (p<0.05) more bioconversion of the isoflavone glycoside to aglycone, compared with controls. Black soymilk fermented with ST resulted in the best antioxidant effect. The ST single culture was best for production of health functional fermented black soymilk.