내가공에 있어서 분리대두단백의 이용방안

김언현 한국콩연구회 1992 韓國콩硏究會誌 Vol.9 No.2

These days, Isolated soy protein have been important for meat application as a primary vegetable protein. A goad lsolgted soy protein nat only has good nutrition profile but good functionality. The Isolated soy protein in meat application can be classified into three categories, emulsified, whole muscle and ground meat application. To evaluate the quality of meat products, Isolated soy protein have following functionalities : ① Good water and fat binding capabilities, ② Good emulsification capabilities, ③ Stable to salt and heat, ④ Provide good texture in finished products, ⑤ Contribute tire least non - meat flavor. And the following factors have to be considered to formulate for the desirable meat products : 1. Desired products characteristics and quality (① texture, ② Mouth feel, ③ Flavor, ④ Appearance, ⑤ Aroma, ⑥ Color, ⑦ Shelf - life ). 2. Cost of finished products. 3. Availabilities of raw materials. 4. Nutritional requirement and legistration.

이달의 초대석 : "우유와 두유"

김언현 한국콩연구회 1993 한국콩연구회소식 Vol.76 No.-

음식물찌꺼기 진공건조사료 급여가 비육돈의 생산성에 미치는 영향

김언현,문상호 建國大學校 自然科學硏究所 2000 建國自然科學硏究誌 Vol.11 No.-

This experiment was conducted to determine the effect of feeding different levels of food waste vacuum-dried feed on productivity of fattening pagis. Totally 80 pgis were assigned into four groups and fed vacuum-dried food waste mixture at the level of 0%(Control), 30%(FW30%), 50%(FW50%), and 70%(FW70%), respectively. Vacuum-dried food waste mixture feed contained 17.1% of crude protein, 21.8% of ether extract, and 24.7% of crude fiber on the average and nutritive value of vacuum-dried food waste mixture feed varied highly with manufacturing time. Dry matter intake was significantly lower (P<0.05) in FW70% than in other groups at the beginning of fattening. Body weight of pigs was significantly higher(P<0.05) in control than in FW50% and FW70% at the middle of fattening(158 days after birth). That was highest in control at the late stage of fattening(189 days after birth) and there were no differences in groups fed vacuum-dried food waste mixture feed. Daily gain was the highest in control and was decreased with level of vacuum-dried food waste mixture feed. Daily gain was the highest in control and was decreased with level of vacuum-dried food waste mixture feed increased at the beginning of fattening. But that was significantly high(P<0.05) in FW70% at the late stage of fattening As a result, it is greatly demanded to improve internal availability for efficient utilization of vacuum-dried food waste mixture feed in fattening pigs.

Chitosan 첨가에 의한 육제품 개발에 관한 연구(Ⅰ) : The Effect on Sausage Batter Color 소시지 Batter의 발색에 미치는 영향

김언현 건국대학교 자연과학연구소 1999 建國自然科學硏究誌 Vol.10 No.1

This study aimed for the examination of color characteristics and safaty of sodium nitrite - free sausage products. Experiments were carried out on the frankfurter sausage batter which was stored at 5℃ for 3 days. Physicochemical characteristics of sausages batter treated processed with low density chitosan+G.D.L.(glucono-δ-lactone) solution were evaluated during the storage time. pH in sausage batters with chitosan were lowered than nitrite treated one. Gel strength in sausage batter with chitosan was significantly higher than nitrite gel. In sausage batter phase, chitosan enhanced stability of all sausage batter color compare with nitrite treated one except lightness.

인삼 조사포닌이 다이옥신-노출 기니픽의 혈액화학 지수에 미치는 효과

김언현 建國大學校 自然科學硏究所 2001 建國自然科學硏究誌 Vol.12 No.-

본 연구는 자성 기니픽에 있어 2,3,7,8-tetrachlo rodibenzo-p-dioxin (TCDD)-유도 독성에 대한 홍삼 조사포닌의 방어 효과를 구명하기 위하여 수행되었다. 총 80마리의 자성 기니픽 (800 ± 20g)을 8군으로 나누어 Gl (정상 대조군)에 대하여는 TCDD의 운반체와 생리식염수를, G2 (TCDD단독 투여군)에게는 TCDD (1 μg/kg b.w.)와 생리식염수를 복강 주사하였다. 한편, G3, G4 (조사 포닌 단독투여군), G5, G6군 (조사포닌 전 투여군)과 G7, G8 (조사포닌 후 투여군)에 대하여는 각각 홍삼 조사포닌[10 (G3, G5, G7), 20 mg/kg b.w. (G4, G6, G8)]을 TCDD 투여 7일전 혹은 TCDD 투여 7일 후부터 각각 5주 혹은 3주간 복강 주사하였으며, TCDD (1 μg/kg b.w.)는 1회 복강으로 주사하였다. G2군의 경우 체중은 TCDD-노출 후 3일째부터 유의하게 감소한 반면, 사포닌단독 투여군인 G2, G4군과 전 투여군인 G5, G6군에 있어서는 실험기간 동안 정상 대조군에 비하여는 체중 증가가 억제되나 G2군에 비하여는 유의하게 증가 (p<0.01) 하였으며, 홍삼 조사포닌 후 투여군인 G7, G8군에 있어서도 조사포닌 투여 전까지는 G5군과 유사한 경향을 나타냈으나 조사포닌 투여 후부터는 G2군에 비하여 체중 감소가 현저히 억제 되있다. G2군에서는 잘 알려진 바와 같이 간, 비장, 췌장, 신장 및 심장기능과 관련된 임상화학 지수가 유의하게 증가하거나 감소한 반면, 홍삼 조사포닌 처리군인 전투여군과 동시 투여군 모두에서는 유의하게 억제되는 것을 관찰할 수 있었다(p<0.05). 이상의 결과는 인삼의 주요 활성성분으로 알려진 조사포닌이 다이옥신에 의하여 유도되는 독성을 방어하며 이러한 방어 효과는 성별과 무관하게 발현되었다. This study was carried out to investigate the effect of crude ginseng saponin (CGS) on blood chemical parameters in adult female guinea pigs exposed to 2,3,7,8-tetrachlorodibenzo-p-dioxin (TCDD). A total of 80 guinea pigs (800 ± 20g) were divided into 8 groups; group 1 (normal control group) was given vehicle (corn oil containing small amount of acetone and MDSO) and saline; group 2 (single TCDD-treated) received TCDD (1 μg/kg, i.p.) and saline (i.p.); group 3 and 4 were administered CGS at a daily i.p. doses of 10 and 20 mg/kg for 4 weeks, respectively; groups 5 and 6 were administered CGS (10 and 20 mg/kg, respectively) for 5 weeks starting 1 week before TCDD-exposure; groups 7 and 8 were administered CGS (10 and 20 mg/kg, respectively) for 3 weeks from 1 week after TCDD-exposure. CGS was prepared by Diaion HP-20 adsorption chromatography. Body weights of G2 were significantly decreased from the 2nd week after TCDD-exposure (p<0.01). Body weights of the CGS-treated groups were also decreased by TCDD-exposure but the weight loss was greatly retarded compared with that of G2. Increase in blood glucose, amylase, lipase, total cholesterol, triglyceride, AST and LDL-cholesterol levels by TCDD exposure was significantly attenuated by the CGS-treatment (p<0.05). From these results, we found that saponin, the main active ingredient of ginseng, played a protective role in TCDD-induced toxicity and ginseng protected female animals from dioxin-induced toxic manifestation.

糖類의 添加가 肉의 細菌性腐敗에 미치는 影響

金彦玄 건국대학교 1979 論文集 Vol.9 No.1

This experiments were carried out to investigate the effect of sugars on psychrophillic's spoilage in ground meat. Change of pH value, utilization of sugars and determination of sugars in proper level to prolongation of shelf were studied during storage at 5℃. The results obtained were summarized as follow; 1.PH value in 2% glucose treated ground beef was 5.25 (pork, 5.1), in 5 % glucose treated ground beef was 5.15 (pork, 4.45) and in 10% glucose treated ground beef was 4.5 (pork, 4.1). 2.Growth of variouse micro-organisms in ground beef samples containing 2 % glucose after 9 days at 5℃ were as follow; ① Average total aerobes counts in control(beef) were 8.3×109 cells/g (pork,1.2×1010 cells/g) and in glucose treated were 6.0×107cells/g (pork, 7.8×105 cells/g) ② Average coliformbacteria control were 3.5×105 cells/g (fork, 3.6×105 cells/g) and in glucose treated were 2.4×103 cells/g (park 2.8×104 cells/g) ③ Average lactic acid producing bacteriacounts in control were 5.8×107cell/g (pork 5.5×107cells/g and in glucose treated were 5.7×106 cells/g (pork, 4.5×106 cells/g) ④ Average lactobacillus counts in control were 3.6×105 cells/g (pork, 3.3×105 cells/g) and in treated were 4.2×106 cells/g) but, there was no indication of bacterial interaction between Lactobacillus and pseudomonas species. 3.In glucose treated samples, all added glucose was depleted completely when 12 days (9 days in pork) was passed in 2% glucose containing ground beef, 16 days(same days in pork) in 5 % glucose containting one. And pH started to rise from this pont. 4.The addition of glucose to ground meat more prolonged its average shelf life at refrigerated temperature (5℃) than control one. 7 days(8 days in pork) in 2% glucose level, 9 days(10 days in pork) in 5 % glucose level and 12 days(same in pork) in 10 % glucose level were prolonged than control meats.

국내 패스트푸드의 현황과 관능검사에 의한 상품비교에 관한 연구

김언현,정한혁,이철재,조영록,조현준,채승희,황성희 한국축산식품학회 2004 심포지움 및 학술발표회 Vol.- No.33

본 연구는 성장 중인 패스트푸드에 대한 시장규모를 조사하고, 브랜드이미지, 맛, 크기, 제품의 다양성이 소비자가 제품을 선택하고 만족하는지에 대해 알아보고자 하였다. 실험결과 패스트푸드 시장은 이미 외식시장에 넓게 자리 잡고 있는 것을 알 수 있었고, 소비자의 제품선호도는 다양한 요소에 영향을 받는 것을 알 수 있었으며, 소비자가 느끼는 품질은 제품이 저가이고, 적은 재료가 사용되었을 때 낮은 것과 가격이 높고 많은 재료를 사용한 경우에도 맛의 조화가 없다면 선호도가 떨어지는 것을 알 수 있었다. 패스트푸드의 대표적인 햄버거는 재료에서는 지방이 적어 열량이 높지 않을 것으로 예상되었다. 앞으로 건강위주의 식단이 각광을 받는 시점에서 다양한 메뉴와 맛을 개발하여 소비자의 욕구를 만족시키지 않는다면 그리 장래는 밝지 않다고 생각이 된다. 패스트푸드 산업에서도 건강 지향적이며, 기능적인 메뉴를 개발하고, 제조에 사용되어지는 재료에 있어서도 특별한 관심을 가져야 할 것으로 사료된다.

세포내 Ca 이온 농도변화에 의한 사후 골격근 근원섬유 Z - disk 구조의 붕괴

김언현 생화학분자생물학회 1992 생화학분자생물학회 소식 Vol.12 No.3

The reaction mechanism of calcium ion in the postmortem weakening of 2-disks was studied in myofibrils prepared from fresh or stored muscles. The a-actinin showing very limited proteolysis of myofibrils during postmortem storage of muscles at 10. The postmortem weakening of Z-disks was markedly dependent on muscle pH, showing a minimum at pH 6.5. These results agree well with calcium-induced weakening of Z-disks of freshly isolated myofibrils, indicating that no protease participates in the postmortem weakening of 2-disks. Z-disks of myofibrils prepared from stored muscles split into halves after treatment with 0.1N NaOH for 5min. The identical splitting of Z-disks was induced by a calcium ion concentration of 10^{-4}M, which is of the Same order of magnitude as that in the sarcoplasm in postmortem muscle. We therfore conclude that the postmortem weakening of Z-disks is non-enzymatically induced by the raised sarcoplasmic calcium ion concentration of 10^{-4}M. Calcium ions probably solubilize the amorphous cementing material of Z-disks, leaving unchainged the two sets of 2-filaments composed of α-ac-tinin.

Chitosan 첨가 급여가 계육의 연도에 미치는 영향

김언현,박창일,박영서 한국축산식품학회 1996 한국축산식품학회지 Vol.16 No.1

육가공에 있어서 원료육 대체방안

김언현 한국축산식품학회 1991 한국축산식품학회지 Vol.11 No.1