Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters

최윤상,금준석,전기홍,박종대,최현욱,황고은,정태준,김영붕,김천제 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.6

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

Effects of Fat Levels and Rice Bran Fiber on the Chemical, Textural, and Sensory Properties of Frankfurters

최윤상,김현욱,황고은,송동헌,정태준,김영붕,전기홍,김천제 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2

This study evaluated the effects of 5, 12, and 30% fat levels and the addition of rice bran fiber on the chemical, textural and sensory properties of low-fat frankfurters. Decreasing the fat content from 30 to 5% significantly increased cooking loss and decreased the amount of protein, the energy value, fat emulsion stability and hardness. Reduced fat frankfurters also exhibited increased lightness of the uncooked meat batter and cooked frankfurter. The addition of 2% rice bran fiber reduced the moisture, ash, carbohydrate, energy value, cooking loss, and total expressible fluid. Sensory evaluations indicated that frankfurters containing rice bran fiber had improved flavor and overall acceptability. Frankfurters with fat contents reduced from 30 to 12% and supplemented with 2% rice bran fiber had good textural attributes similar to the regular 30% fat control.

베트남 소고기시장의 특성에 따른 수출 가능성에 대한 연구

최윤상 한국농식품정책학회 2023 농업경영정책연구 Vol.50 No.2

This study suggests strategies for beef exports to Vietnam through identifying characteristics of its beef market based on results from analysis on its beef market, surveys on consumers and experts. The results from surveys provide characteristics of Vietnam’s beef market, propensity to consume Korean beef and possibility of Korean beef exports. As rapid economic growth and changes in preference result in expansion of import market in Vietnam, Vietnam’s beef market is highly attractive to Korean beef products. Vietnamese consumers have high intention to purchase Korean beef products, and are willing to pay high price for them. But success of Korean beef products in Vietnam’s beef market also depends upon systematic disease controls, establishment of its brand image, effective quality and sanitation/safety management and government supports.

궤도차량을 위한 동특성 해석 프로그램 개발

최윤상,이영신 한국소음진동공학회 2002 한국소음진동공학회 논문집 Vol.12 No.1

A simulation program for vehicle dynamic analysis was developed. The Cartesisn coordinate system was used for translational motion and the Euler angle system was used for rotational motion. A three dimensional multi-wheeled vehicle model and equations of motion were derived. Also static equilibrium analysis was added for initial vehicle condition setting. The program user can describe the exact characteristics of suspension spring force and damping force in the user subroutine. A wheel-ground contact model which represents geometrical effect was developed. Two cases of simulation for 16 D.O.F. vehicle model were conducted to validate the developed program by comparing the simulation results with the experimental data.

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

최윤상,정태준,황고은,송동헌,함윤경,김영붕,전기홍,김현욱,김천제 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.2

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.

합성곱 신경망과 인코더-디코더 모델들을 이용한 익형의 유체력 계수와 유동장 예측

서장훈(Janghoon Seo),윤현식(Hyun Sik Yoon),김민일(Min Il Kim) 한국가시화정보학회 2022 한국가시화정보학회 학술발표대회 논문집 Vol.2022 No.12

국산 품종의 경제적 파급효과 분석

최윤상 한국식품유통학회 2020 한국식품유통학회 학술대회 Vol.- No.하계

중국 사과시장의 시장접근전략 및 경제효과분석

최윤상,조대원 한국비교경제학회 2022 비교경제연구 Vol.29 No.2

This study suggests strategies to access Chinese apple market and economic effects of Korean apple exports identifying characteristics of its apple market based on results from market analysis and surveys on consumers. The survey results implies Chinese consumers prefer sweet, midium sized, hard and juicy apples, and considers quality important in their purchase. The low recognition of Korean apples is the main factor to restrict their exports but taste test provides potential of their exports to China. The average willingness to pay for Korean apples of Chinese consumers seems to be 14 yuan/kg. This study suggests the strategies including reinforcement of exporting organizations, improvement of quality management, phased approach strategy and aggressive promotion. Aling with them, Korean apples are required to have their own labels, which are able to differentiate them from others in Chinese market. And the economic effects of Korean apple exports to China, derived under the assumption that Korean apples occupies 10% of Chinese import market, are 42.08 billion won for a production inducement effect and 253 persons for an employment inducement effect. 본 연구는 중국의 사과시장 분석, 소비자 조사 등의 결과를 토대로 중국 사과시장의 특성을 파악하고 이를 기초로 실증적인 중국시장 접근전략을 제시하고 수출의 경제적 효과를 도출하였다. 소비자 조사결과에 따르면, 중국소비자는 단맛, 중간 크기 이상, 딱딱한 육질, 과즙이 많은 사과를 선호하고 사과를 구입할 때 품질을 가장 중요한 요소로 본다. 그리고 한국사과의 수출을 제한하는 요인은 낮은 인지도인 것으로 나타났으나, 시식조사에서는 한국사과를 매우 긍정적으로 평가하였다. 한국사과에 대한 중국 소비자의 평균 지불 의사액은 14위안/kg인 것으로 조사되었다. 본 연구에서는 한국산 사과가 중국시장에서 성공하기 위해서 수출조직 강화, 사과의 품질 및 관리 향상, 단계적 상품접근 그리고 홍보 및 유통의 전략을 제시하였다. 특히, 한국 사과가 중국시장에서 인지도를 높이기 위해서는 한국산을 부각시킬 수 있는 라벨 부착을 통해 차별성을 확보하는 전략이 우선적으로 요구된다. 그리고 한국사과 수출이 중국 수입시장의 10%를 점유한다는 가정 하에서 도출한 총 생산유발효과는 420억 8천만원이고 총 취업유발효과는 253명이다.

Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

최윤상,황고은,정태준,김영붕,전기홍,김은미,성정민,김현욱,김천제 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.1

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250°C oven and 380°C steam for 5 min until core temperature reached 75°C improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.

Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

최윤상,구수경,박종대,김희주,장애라,김영붕 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.5

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.