http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage
Koth Bong Woo Ri Kim,Won Min Pak,Ja Eun Kang,Hong Min Park,Bo Ram Kim,Dong Hyun Ahn 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.1
This study was performed to evaluate the effects of chicken breast meat on the quality of mackerel sausages. The mackerel sausages were manufactured by additions of 5%, 7%, and 10% of chicken breast meat. The lightness of mackerel sausages showed no significant differences between the control and addition groups. The redness increased in a dose-dependent manner, but the yellowness decreased significantly with the addition of 7% chicken breast meat (p
Koth-Bong-Woo-Ri Kim,So-Mi Jeong,Da-Hyun Jeong,Min Ji Kim,안동현 한국생물공학회 2020 Biotechnology and Bioprocess Engineering Vol.25 No.1
The anti-inflammatory activity of benzopyran derivatives extracted from the Myagropsis myagroides against lipopolysaccharide (LPS)-induced RAW 264.7 murine macrophage cell line was examined. The three constituents of M. myagroides extracts were identified as the sargachromanol G, sargachromanol I, and saringosterol by 1H and 13C NMR. Sargachromanol G, sargachromanol I, and saringosterol at concentrations of 50 μg/mL showed inhibitory effects on LPS induced interleukin-6 production (by 84%, 90%, and 96%, respectively) and tumor necrosis factor (by 74%, 82%, and 98%, respectively). These results confirm the potential anti-inflammatory effects of sargachromanol G, sargachromanol I, and saringosterol.
Changes in Allergenicity of Porcine Serum Albumin by Gamma Irradiation
Koth Bong Woo Ri Kim,So Young Lee,Eu Jin Song,Jin Gyu Park,Ju Woon Lee,Myung Woo Byun,Kyu Earn Kim,Dong Hyun Ahn 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.3
Pork is an excellent source of essential nutrients such as protein. However, pork can trigger hypersensitivity and serum albumin of pork is known as major allergen. In this study, to evaluate the effect of gamma irradiation on the allergenicity of porcine serum albumin (PSA), PSA solution was irradiated at 3, 5, 7, 10, 15, and 20 kGy. The changes in the ability of PSA to bind IgG and patient`s serum caused by gamma irradiation were observed by ci-ELISA and immunoblotting. SDS-PAGE was used for measuring the conformational change of gamma-irradiated PSA. The ability of 3-kGy-irradiated PSA to bind p-IgG and patient`s serum was decreased to 30% and 15%, respectively. The binding ability showed no significant differences among all irradiated samples. SDS-PAGE showed that the irradiated PSA bands were degraded and aggregated. Immunoblotting of irradiated PSA revealed that IgG and patient`s serum were rarely recognized at 3 kGy. Therefore, gamma irradiation could be applied to less-allergenic pork products.
반죽에 가압가열 및 Microwave 처리가 빵의 품질에 미치는 영향
김꽃봉우리(Koth-Bong-Woo-Ri Kim),최정수(Jung-Su Choi),김동현(Dong-Hyun Kim),선우찬(Chan Sunwoo),정슬아(Seul-A Jung),김현지(Hyun-Jee Kim),정다현(Da-Hyun Jeong),정희예(Hee-Ye Jeong),최호덕(Ho-Duk Choi),안동현(Dong-Hyun Ahn) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.5
모닝빵 반죽을 2차 발효 후에 microwave, 가압가열 및 microwave/가압가열 병행 처리를 하여 오븐에 굽기 전후 모닝빵의 품질에 미치는 영향을 알아보았다. 모닝빵의 pH는 가압가열 처리한 빵이 무처리구에 비해 약간 감소하는 경향을 보였으며, 수분함량은 microwave 처리한 반죽을 오븐에 구운 빵(25~28%)이 무처리구(33%)와 비교 시 가장 많이 감소하였다. 빵의 색도 측정 결과, 겉의 명도, 적색도 및 황색도는 오븐에 굽지 않은 microwave 1분 처리구를 제외하고는 무처리구와 큰 차이를 보이지 않았다. 빵 내부는 가압가열 처리한 빵에서 명도는 감소하였으며, 적색도 및 황색도는 증가하였다. 물성 측정 결과, 가압가열 처리한 빵에서 경도, 검성, 씸힘성 및 전단력이 무처리구에 비해 크게 증가하였다. 관능평가에서는 microwave 1분 처리 후 오븐에 구운 빵이 색, 향, 맛, 전체적인 기호도에서 무처리구와 유사한 평가를 받았으나, 가압가열/microwave 병행 처리 후 구운 빵이 색, 향, 형태, 질감 및 전체적인 기호도에서 가장 낮은 점수를 받았다. 이상으로 모닝빵 반죽에 물리적 처리 시 빵의 품질 및 관능적 특성을 좋지 않게 영향을 주는 것을 확인하였으며, 특히 이전 연구에서 빵의 알레르겐성을 가장 감소 시킨 가압가열/microwave 병행 처리 후 오븐에 구운 빵이 품질 및 기호도 평가에서 가장 좋지 않은 결과를 보여 가압가열 및 microwave 처리 후에도 빵의 품질을 유지할 수 있도록 연구가 더 진행되어야 할 것이다. This study conducted autoclave and microwave treatments on dough to determine if there were any changes in quality after the dough was cooked into bread. Wheat dough after secondary fermentation was treated with a microwave (1 min), an autoclave (30 min), and both an autoclave and microwave (30 min/1 min). We then measured the pH, moisture content, color, texture, and sensory evaluation. The results showed that pH was slightly decreased when it was treated in an autoclave (baking and no baking) and autoclave/microwave (baking and no baking). When microwaved and baked, the moisture content most decreased compared to the control. In crust color, there were no considerable differences in lightness, redness, or yellowness compared to the control, except when microwaved (no baking). The lightness of the crumb color decreased, while redness and yellowness increased, when dough was treated with an autoclave (baking and no baking) and autoclave/microwave (baking and no baking). Hardness, gumminess, chewiness and shear force were significantly increased when dough was treated with an autoclave (baking and no baking) and autoclave/microwave (baking and no baking) compared to the control. In the sensory evaluation, there were no considerable differences in color, aroma, taste, or overall preference when microwaved and baked. Color, aroma, shape, and overall preference were the worst when the dough was treated with autoclave/microwave (baking and no baking). These results suggest that autoclaving and microwaving may reduce the quality of bread, and countermeasures to this problem are necessary.