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RISS 인기검색어
- 검색키워드
- 저자 : Young Min In(印英玟) (검색결과 16 건)
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Tae Haeng CHO(趙太行),Young Min IN(印英玟),Jong Myung PARK(朴鍾鳴),Sun NAMGOONG(南宮璇) 한국예방수의학회 1990 예방수의학회지 Vol.14 No.1
The layer chickens which were 440 days old of age were reared with feedstuffs containing zinc bacitracin(50 ppm and 250 ppm), virginiamycin(50 ppm and 250 ppm) and chlorotetracycline hydrochloride(200 ppm) for obtaining basic data of the antibiotic residue levels in eggs. The each experimental groups were designed as 110 layer chickens. The rearing procedures of these chickens were performed as described Yamakishi from April to November in 1989. The residues of antibiotics in the egg yolks and whites were assayed by paper disk method. The eggs from these chickens reared as feedstuffs containing 50 ppm virginiamycin and zinc bacitracin were not detected any antibiotics in the egg yolks and whites. In the eggs from these chickens, trace antibiotics were detected in the egg yolks and whites at 2 and/or 3 weeks after rearing with feedstuffs containing 250 ppm of virginiamycin and zinc bacitracin. When the chickens were fed as feedstuffs containing 200 ppm of chlorotetracycline hydrochloride, the antibiotic was detected trace levels in the egg yolks and whites at the 6th and 7th day. After 5 weeks reared with these feedstuffs, the residue levels of chlorotetracycline were detected 0.11 ppm in the egg yolks and 0.09 ppm in the egg whites, respectively. In the groups of the chickens reared with feedstuffs containing 250 ppm of virginiamycin and zinc bacitracin, the antibiotics were not detected in the egg yolks and whites as the 2nd and 3rd day after feeding discontinuance of the antibiotics. In case of the group of the chickens reared with feedstuffs containing 200 ppm of chlorotetracycline, the antibiotic was not detected in the egg yolks and whites at the 2nd day after feeding discontinuance of the antibiotic.
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Tae Haeng CHO(趙太行),Young Min IN(印英玟),Gab Soo CHUNG(鄭甲洙),Seong Wan SON(孫性完),Jong Myung PARK(朴鍾鳴),Yong Dhuk YOON(尹用德),Sun NAMGOONG(南宮琁),Kenun Sik PARK(朴根植) 한국예방수의학회 1989 예방수의학회지 Vol.13 No.1
This studies were surveyed the actual states of the selling of chicken eggs at 35 poultry farms and 52 egg shops from march to october in 1988. Bacteriological and physicochemical tests against selling eggs were performed for establishment of egg sanitation. The results obtained were summarized as follows. Circulation process of the eggs was very complex. Shipping term of the eggs from poultry farms differentiated according to the scale. As scale of the poultry farms was larger, shipping term of the eggs was shorter. The necessary time of selling of the eggs at the salehouse differentiated according to wholesale stores and retail shops. In the physicochemical tests of the eggs, 103(23.3%) of 442 eggs disqualified in specific gravity, 79(14.2%) of 555 eggs in depth of air shell, 25(17.1%) of 146 eggs and 36(24.7%) of 146 eggs in pH of egg yolk and egg white, and 81(55%) of 147 eggs in coefficient of egg yolk. The selling eggs at the retail shops showed higher bacterial contamination than new eggs in colony forming units. Bacterial contamination level at parts of the eggs was orderly egg shell, egg white and egg yolk. No salmonellae detected all parts of the eggs.
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축산물 및 가공 ; 새로운 연질 치즈의 개발에 관한 연구
함준상(Jun Sang Ham),인영민(Young Min In),김선기(Sun Ki Kim),장영호(Young Ho Jang),김현욱(Hyun Uk Kim) 한국축산학회 1995 한국축산학회지 Vol.37 No.3
This study was an attempt to develop a new type of soft cheese which we hoped most Korean people would like. The control cheese(M) was made by the process described elsewhere and the experimental cheeses were made by some modifications like direct acidification(DA), without hot water processing(NM), or lower cooking temperature(C). Furthermore M and DA cheeses were ripened with Penicillium camemherti(MC and DAC). Experimental cheeses were examined for their chemical, physical, and organoleptic properties during cheese making and subsequent ripening. The results obtained are summarized as follows: 1. Moisture contents of M, MC, DA, DAC, NM, and C cheeses were 45.66, 44.93, 40,55, 42.33, 42.73 and 40.30%, fat contents were 28.62, 29.58, 32.09, 30.70, 39.75 and 31.08%, and protein contents were 19.67. 18.40, 21.30, 20.50, 19.97 and 19.83?r, respectively. 2. Yields of fresh DA, M-NM, and C cheeses were 10.8, 10.5 and 9.6%, respectively. 3. The pH of fresh M, DA, NM, and C cheeses were 5.30, 5.38, 5.26, and 5.20, and in 4 weeks increased to 5.36, 5.43, 5.32 and 5.38, respectively, while. the pH of ripened MC and DAC cheeses were 5.59 and 5.64. 4. Water-soluble nitrogen contents of fresh M, DA, NM, and C cheeses were 1.86, 2.45, 4.05 and 5.0990 of total nitrogen, and in 4 weeks increased to 11.00, 10.15, 11.31 and 15.12%, respectively. Those of ripened MC and DAC cheeses increased to 9.88 and 7.69%. 5. TCA-soluble nitrogen contents of fresh M, DA, NM, and C cheeses were 1.10, 1.24, 1.34 and 1.06% of total nitrogen, and in 4 weeks increased to 3.28, 2.31, 3.58 and 3.12%, respectively. Those of ripened MC and DAC cheeses were 3.61 and 2.77%. 6. The urea gel electrophoretogram indicated that the α-casein of NM and C cheeses degraded more extensively than that of the others. 7. Hardness of fresh M, DA, NM, and C cheeses were 1.53, 1.64, 1.20 and 1.63㎏, and decreased to 0.67, 0.95, 0.60 and 1.28㎏, respectively, in 4 weeks. Values of ripened MC and DAC cheeses decreased to 0.63 and 0.73㎏. 8. The triangle sensory test demonstrated no significant difference among cheese samples right after manufacturing, but ripened C-NM and DA-M combinations exhibited significant differences(p$lt;0.05). 9. The flavor of C cheese was preferred by the panel and overall(p$lt;0.05) acceptance was better than others while the ripened MC cheese obtained significantly higher scores in flavor, texture, and overall acceptance(p$lt;0.05).
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Tae Haeng CHO(趙太行),Gab Soo CHUNG(鄭甲洙),Young Min IN(印英玟),Sun NAMGOONG(南宮琁) 한국예방수의학회 1989 예방수의학회지 Vol.13 No.1
A total of 454 samples consisted of the nutritives(134 samples) and therapeutics(320 samples) collected from the market during 1987-1988 was examined for the quality control of the animal drugs. A total of 50 cases(11.0%) out of 454 samples was recognized as unqualified. The number of items unqualified was 21 cases(6.6%) and 29 cases(21.6%) in the therapeutics and in the nutritives, respectively. Among the samples of 454, unqualified items with content-shortage were 40 cases(8.8%) and with content-11 cases(2.4%). The shortage in the therapeutice were 21 case all, whereas, in the nutritives 18 cases(13.4%) and 11 cases(8.2%), respectively.
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Jong Myung Park(朴鍾鳴),Kwang Jick Lee(李光稙),Tae Haeng Cho(趙太行),Young Min In(印英玟),Sun Namgoong(南宮琁),Keun Sik Park(朴根植) 한국예방수의학회 1991 예방수의학회지 Vol.15 No.3
Antibiotic residues of domestic beef, pork and poultry were tested by EEC 4-plate method to improve and monitoring the quality of meats. Antimicrobial substances were not detected from 128 cattle, 155 swine and 93 chicken muscle tissues. A weak antibacterial inhibition zones were appeared from 3 out of 128 cattle kidney samples and 35 out of 155 swine kidney samples but considered nonspecific reaction.
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살균유와 환원유의 단백환원물질과 가용성유청 단백질에 관한 비교 연구
최석호,인영민 한국낙농학회 1993 韓國酪農學會誌 Vol.15 No.4
저온유지살균유, 고온순간살균유, 초고온살균유, 및 환원유의 단백환원물질과 가용성유청단백질의 함량을 측정하였으며 SDS-전기영동을 이용하여 유청단백질들의 분포를 조사하였다. 1. 원유, 저온유지살균유, 고온순간살균유 간에는 단백환원물질 함량의 차이가 없었으나 초고온살균유와 환원유보다는 낮았다. 2. 가열처리에 의해 원유와 환원유의 단백환원물질의 함량이 증가하였다. 3. Harland-Ashworth 방법에 의해 측정했을때 저온유지살균유, 고온순간살균유, 환원유가 초고온살균유보다 가용성유청단백질 함량이 높았다. 4. Protein-dye binding 방법으로 측정했을때 저온유지살균유는 초고온살균유보다 가용성 유청단백질의 함량이 높았으나 환원유와 초고온살균유간에는 차이가 적었다. 5. 산유청을 SDS-전기영동으로 분석했을 때 저온유지살균유와 환원유의 산유청이 초고온살균유보다 β-lactoglobulin을 더 많이 함유하고 있었다. 6. dithiothreitol을 첨가하지 않고 우유시료를 처리하여 SDS-전기영동으로 분석했을 때 저온유지살균유, 고온순간살균유 및 환원유가 초고온살균유보다 유리상태의 β-lactoglobulin과 α-lactalbumin을 더 많이 함유하고 있었다. The contents of protein-reducing substances and soluble whey protein were compared among raw milk, LTLT-, HTST-, and UHT-pasteurized milk, and reconstituted milk. 1. The contents of protein-reducing substances in LTLT- and HTST-pasteurized milk and raw milk were similar each other and lower than those in UHT-pasteurized milk and reconstituted milk. 2. Heat treatment increased the contents of protein-reducing substances in raw milk and reconstituted milk. 3. Harland-Ashworth method showed that the contents of soluble whey protein in LTLT-pasteurized milk and reconstituted milk were higher than those in UHT-pasteurized milk. 4. Protein-dye binding method showed that the contents of soluble whey protein in LTLT-pasteurized milk were higher than those in UHT-pasteurized milk and did not show consistent difference between reconstituted milk and UHT-pasteurized milk. 5. SDS-polyacrylamide gel electrophoresis showed that the contents of β-lactoglobulin in acid whey of LTLT-pasteurized milk and reconstituted milk were higher than those of UHT-pasteurized milk. 6. SDS-polyacrylamide gel electrophoresis performed without addition of dithiothreitol into milk samples showed that LTLT- and HTST-pasteurized milk and reconstituted milk contained more free β-lactoglobulin and α-lactalbumin than UHT-pasteurized milk.
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