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최현수(H. S. Choi),최영석(Y. S. Choi),최형규(H. G. Choi),이주호(J. H. Lee),김종희(J. H. Kim),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2015 동물생명과학연구 Vol.7 No.-
This study was conducted to evaluate the quality characteristics of blended pork meat by addition of dietary fiber. Blended pork meats included 7 treatments : Control, Chicory fiber 1%, Chicory fiber 3%, Wheat fiber 1%, Wheat fiber 3%, Brown rice bran fiber 1% and Brown rice bran fiber 3%. In the proximate analysis, there were significant(p<0.05) differences, but differences were small. Addition of dietary fiber significantly(p<0.05) increased water holding capacity (WHC) and pH. However, there was no significant(p>0.05) difference in cooking loss. In the emulsification stability including water, fat, and total exudation, there were significant(p<0.05) differences among the treatments. The addition of dietary fiber significantly(p<0.05) increased the springiness, cohesiveness, chewiness and hardness values. As a result, it was determined that the dietary fiber addition had a positive effect on the quality characteristics of blended pork meat, and further research related to storage and sensory characteristics is needed.
최현수(H. S. Choi),이재영(J. Y. Lee),윤영우(Y. W. Youn),선종호(J. H. Sun) 대한전기학회 2021 대한전기학회 학술대회 논문집 Vol.2021 No.10
Generally, IED means Intelligent Electronic Device. IEDs for partial discharge measurement intend that they not only measure partial discharge but process the measured data to obtain the results as like better noise rejection or defect identification within IEDs. This study partial discharge information. This study describes the considered basic requirements of IEDs for partial discharge and the introduction of our developments.
최현수(H. S. Choi),이현진(H. J. Lee),최형규(H. K. Choi),송유진(Y. J. Song),정준영(J. Y. Jeong),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2014 동물생명과학연구 Vol.6 No.-
This study was conducted to investigate the quality characteristics of marinated pork by addition of grapefruit seed extract(GES). Sliced pork meats were marinated in 6 treatments: T1(Control, sorbic acid 0.2% + sodium nitrite 70ppm), T2(GSE 0%), T3(GSE 0.1%), T4(GSE 0.5%), T5(GSE 1%), and T6(GSE 3%). In the proximate analysis, addition of GSE did not show any significant effect on marinated pork. Addition of GSE over 1% level significantly decreased pH and water holding capacity values of marinated pork. In the sensory characteristics, flavor and total acceptability values were significantly decreased by addition of 0.5% GSE in the marinated pork. In the storage characteristics, addition of GSE over 1% tended to decrease the volatile basic nitrogen and total microbial count values of marinated pork during 10 days of cooler storage. As a result, grapefruit seed extract had a positive effect on storage characteristics of marinated pork and optimal addition level seemed to be 0.1-0.5%.
이현진(H. J. Lee),최현수(H. S. Choi),유호식(H. S. Yoo),정구용(K. Y. Chung),고경철(K. C. Koh),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2014 동물생명과학연구 Vol.6 No.-
This study was undertaken to evaluate the quality characteristics of 7 emulsion-type sausages(5 domestic and 2 imported) in domestic market. In the chemical composition, there were large variations in moisture and fat contents of sausages. Moisture contents were 52.4 ? 60.7% and fat contents were 13.9 ? 23.2%, respectively. In the quality characteristics of sausages, pH values were 5.82 ? 6.40 and cook test values were 1.33 ? 11.95%, respectively. In the surface color, L values were 52.83 ? 80.40 and a values were 11.36 ? 23.72, respectively. There were large variation in residual nitrite amount of sausages(2.70 ? 35.64ppm). but the level was below 36ppm and seemed to be acceptable. In the texture profile analysis, there were large variations in cohesiveness and chewiness values among sausages. As a result, there were large variations in chemical composition, surface color and texture profile analysis values among emulsion-type sausages in domestic market, and these results were due to the differences in raw meat and additive ratios.
최형규(H. K. Choi),최현수(H. S. Choi),최영석(Y. S. Choi),이상관(S. K. Lee),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2015 동물생명과학연구 Vol.7 No.-
This study was undertaken to compare the quality characteristics of restructured dairy beef ham. Dairy beef hams were processed in 5 treatments: T1(50% dairy beef + 25% pork + 25% pork fat), T2(51% dairy beef + 14% dairy beef fat + 20% pork + 15% pork fat), T3(64% dairy beef + 16% dairy beef fat + 15% pork + 5% pork fat), T4(72% dairy beef + 18% dairy beef fat + 10% pork), T5(80% dairy beef + 20% dairy beef fat). In the proximate analysis, T4 was higher in moisture compared to T2(p<0.05). In hunter color, as the dairy beef increased, the lightness reduced, and redness and yellowness increased. In the WHC, T4 was significantly higher than T1 and T2. In texture profile analysis, T4 was the highest in hardness. T3 and T4 were excellent in cohesiveness, springiness and chewiness compared to T5 (p<0.05). In sensory evaluation, T3 was the highest in hardness value among the treatments. Therefore, it was determined that recipes of T3 and T4 were appropriate, when the restructured ham by using non-preferred dairy beef was processed.
최정석(J. S. Choi),진상근(S. K. Jin),하소라(S. R. Ha),최형규(H. K. Choi),최현수(H. S. Choi),최영석(Y. S. Choi),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2015 동물생명과학연구 Vol.7 No.-
본 연구는 포도주박을 돼지 안심과 사태의 숙성에 이용하여 숙성기간 중 품질의 변화와 저장기간중 저장특성을 분석하였다. 포도주박은 안심과 사태의 pH, 명도 그리고 황색도를 감소시켰으며, 전단력을 증가시켰다. 하지만 저장기간중 지방산 패도와 총미생물수를 감소키시는 효과를 나타내었다. 이상의 결과에서 돈육의 안심과 사태에 포도주박을 첨가한 숙성방법은 품질은 다소 영향을 향상시키진 않았으나, 천연 항산화 및 항균물질로서 가치가 있는 것으로 판단되며, 다른 육제품에 적용 연구나 세부적인 첨가수준 연구가 필요한 것으로 판단된다. This study was conducted to investigate the quality and storage characteristics of marinated pork by grape pomace during ripening and storage periods. Experimental design are as follows; Control: 100% Water, GP90: 90% Grape pomace + 10% Water, GP40: 40% Grape pomace + 60% Water. The ripening by grape pomace reduced the pH, lightness, and yellowness values, and increased the shear force value in the tenderloin and hind shank (p<0.05). However, the values in TBA and total microbial count were decreased by the ripening by grape pomace during cold storage. It was determined that grape pomace could be used as a natural anti-oxidant and anti-microbial agent, and further study related natural preservatives is needed.
유병돈,손봉상,최현수,정우광 대한금속재료학회(대한금속학회) 1997 대한금속·재료학회지 Vol.35 No.12
A new hot metal pretreatment process has been developed at Pohang Works to produce low phosphorus steel economically. A new process could be characterized by simultaneous dephosphorization and desiliconization with oxygen and lime based flux after desulfurizing hot metal. In this study, the influence of the operational conditions such as hot metal and slag compositions and blowing condition was investigated. Dephosphorization ratio of hot metal was increased with the [Si] and [Mn] oxidation ratio. On the other hand, hot metal dephosphorization ratio was decreased with (%T.Fe) and basicity in slag. By the use of dephosphorized hot metal in a converter, the phosphorus content at blowing end was less than 0.01wt%.