ERP 수준 평가 Framework 및 적용 사례

정사무엘,서민호,이승찬 한국경영정보학회 2004 한국경영정보학회 학술대회논문집 Vol.2004 No.-

난황 인산화 단백질의 추출 및 항산화 활성 평가

정사무엘,정연국,남기창,안동욱,조철훈 한국가금학회 2010 한국가금학회 정기총회 및 학술발표회 Vol.27 No.-

The antioxidative activity of phosphoprotein separated from egg yolk using ethanol and NaCl was investigated. Ground beef patty was made with phosphoprotein at concentrations 100 and 500 ppm levels. 2-thiobarbituric acid-reactive substances (TBARS) value of the raw ground beef patty added with phosphoprotein at both concentrations were significantly lower than that of control during storage at 4℃. The increase of TBARS value was also significantly retarded in cooked ground beef patty added with phosphoprotein at a 500 ppm level during whole storage. Results suggest that phosphoprotein from egg yolk can be used for the ingredient of muscle foods as an antioxidant.

Instrumental Methods for Differentiation of Frozen-thawed from Fresh Broiler Breast Fillets

정사무엘,이재청,정연국,김민규,손화영,조철훈 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.1

To differentiate between frozen-thawed and fresh broiler breast fillets, different methods such as optical microscopy and measurement of drip loss, pH, torrymeter and K-value were performed. A total of 10 samples of fresh and frozen-thawed breast fillets were stored in a refrigerator (4oC) for 5 d. Optical microscopy of the frozen-thawed breast fillets found structural changes caused by ice crystals, which may have significantly increased drip loss compared to fresh breast fillet. The pH and K-value could not be distinguished between the two breast fillets during storage. However, the torrymeter values of the fresh and frozen-thawed breast fillets were significantly different (p<0.05). The results indicate that both optical microscopy and torrymeter measurement can be effective methods for differentiating between fresh and frozen-thawed breast fillets. However, optical microscopy may be difficult to implement in the marketplace since it requires much time and effort. Thus, the determination of the torrymeter value is the easiest and most rapid instrumental method among those tested for the differentiation of frozen-thawed chicken breast fillet from fresh one.

Comparison of pH, Water Holding Capacity and Color among Meatsfrom Korean Native Chickens

정사무엘,김현주,이현정,서동원,이준헌,박희복,조철훈,남기창 한국가금학회 2015 韓國家禽學會誌 Vol.42 No.2

This study investigated the initial pHs measured 15 min post-mortem, the ultimate pHs, the water holding capacities (WHCs), and the colors of meats obtained from five lines of Korean native chicken (KNC) for the development of a breed for high-quality meat. Additionally, the effect of sex was examined. In total, 595 F1 progeny (Black [B], Grey-Brown [G], Red-Brown [R], White [W] and Yellow-Brown [Y]) from 70 full-sib families were used. The chickens were slaughtered at 20 wk of age, and the measurement traits of all breast and thigh meats from the 595 chickens were analyzed. The initial pHs 15 min post-slaughter of the breast and thigh meats were affected by the line and sex of the Korean native chickens (P<0.05). However, there were no line or sex effects on the ultimate pHs and WHCs of the breast and thigh meats, with the exception that the ultimate pH of the thigh meat exhibited a line effect. With the exception of the L* value of the breast meat, the meat color was significantly affected by line and sex (P<0.05). The ultimate pHs exhibited consistently negative correlations with the L* values and positive correlations with the a* values of the breast and thigh meats. Based on these results, we concluded that the line W male chickens and the line G and W female chickens may be good candidates the development of a breed for high-quality meat because these lines exhibited the properties of high initial pHs or/and ultimate pHs.

아질산염의 새로운 의미: 일산화질소의 보충제

정사무엘,이무하,조철훈,Jung, Samooel,Lee, Mooha,Jo, Cheorun 한국축산식품학회 2012 축산식품과학과 산업 Vol.1 No.2

전통 약용식물을 첨가한 삼계탕의 품질 특성

정사무엘,김태경,구수경,용해인,이경우,김영붕,최윤상 한국가금학회 2019 韓國家禽學會誌 Vol.46 No.2

This study investigated the effect of traditional medicinal plants on the quality characteristics of Samgyetang breast meat and broth. The traditional medicinal plants used in this study were roots of Panax ginseng, Codonopsis lanceolata, Platycodon grandiflorum, Salvia miltiorrhiza, Adenophora triphylla, and Allium hookeri. There was no significant difference (P>0.05) in the moisture, protein, ash content, water holding capacity, and cooking loss of Samgyetang meat with the addition of traditional medicinal plants. The color values (lightness, redness, and yellowness) of Samgyetang meat and broth were significantly different (P<0.05); the 2-thiobarbituric acid reactive substances and shear force of Samgyetang meat were significantly different (P<0.05); and the pH, turbidity, and viscosity of Samgyetang broth were also significantly different (P<0.05) with the addition of traditional medicinal plants. In the overall acceptability of Samgyetang meat, the addition of S. miltiorrhiza showed the highest score compared to that of other treatments (P<0.05). Thus, the addition of traditional medicinal plants in the production of Samgyetang were found to affect the lipid rancidity beneficially with plant species when compared to Samgyetang with Panax ginseng. In conclusion, with the development of Samgyetang using S. miltiorrhiza, it will be possible to develop products with superior quality characteristics in antioxidant, shear force, and overall acceptability.

Elucidation of Antioxidant Activity of Phosvitin Extracted from Egg Yolk using Ground Meat

정사무엘,Cheorun Jo,Mingu Kang,Dong Uk Ahn,남기창 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.2

Phosvitin was extracted from a chicken egg yolk and the iron-binding, along with antioxidative activity of the extracted phosvitin, was determined after mixing with ground beef at the concentrations of 100 and 500 mg/kg of meat. The electrophoretic pattern of the extracted phosvitin on SDS-PAGE was found to be identical to that of the standard phosvitin. The extracted phosvitin at 1,000 μg/mL showed an ability to bind approximately 65% of the iron in a 3 mM iron solution. Lipid oxidation was inhibited in the ground beef mixed with 500 mg/kg of the extracted phosvitin, during storage at 4oC compared to that of the control (p<0.05). Additionally, color stability of ground beef containing the extracted phosvitin was enhanced (p<0.05). The pH, cooking loss, texture, and sensory properties of the ground beef were not affected, by adding up to 500mg/kg of the extracted phosvitin. This result suggests that the phosvitin extracted from egg yolk could be used as an antioxidant reagent. In particular, phosvitin would be more amenable for use in meat products because it is a natural protein derived from animal products.

Effect of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk)

정사무엘,조경,이수민,최윤상 충남대학교 농업과학연구소 2019 Korean Journal of Agricultural Science Vol.46 No.3

This study investigated the influence of ultrasound treatment on the quality properties of chicken breast meat and the broth from Korean chicken soup (Baeksuk). In this study, the internal temperature, malondialdehyde content, textural profile, color, dry matter, protein content, phenolic content and sensory properties of chicken breast meat broth from chicken soup with ultrasound treatment were analyzed. The chicken, plants, salt, and water were vacuum packaged in a retort pouch. The chicken soup was manufactured with ultrasound treatment (45 kHz and 1.6 W cm-2) in a water bath at 85℃. The texture properties, color, and lipid oxidation of the chicken breast meat from the chicken soup were not affected by the ultrasound treatment. There was no significant difference in the lipid oxidation in the broth of the chicken soup between the control and ultrasound treatment. The dry matter and crude protein contents of the broth were significantly increased by the ultrasound treatment. The broth flavor of the chicken soup manufactured with the ultrasound treatment received a higher score than that of the control in the sensory analysis. There were no differences in the sensory properties of the chicken breast meat from the chicken soup between the control and ultrasound treatment Therefore, the broth quality of the chicken soup can be improved by heating with ultrasound treatment. Additionally, to apply ultrasound technology to the production chicken breast meat and the broth from chicken soup, it is necessary to further study the quality characteristics of the breast meat and broth according to various frequencies and strengths.

The Influence of Spices on the Volatile Compounds of Cooked Beef Patty

정사무엘,조철훈,김일석,남기창,Dong Uk Ahn,Kyung Heang Lee 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.2

The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds relea-sed from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked byelectronic pan until they reached an internal temperature of 75°C. A total of 46 volatile compounds (6 alcohols, 6 aldehydes,5 hydrocarbons, 6 ketones, 9 sulfur compounds, and 14 terpenes) from cooked beef patties were detected by using purge-and-trap GC/MS. The addition of nutmeg, onion, or ginger powder significantly reduced the production of the volatile com-pounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg andgarlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, themajor proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpeneswas different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfullychanges the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meataroma significantly, and thus, the character of each spice should be considered before adding to the beef patty.

자율주행 표준화를 위한 한계속도 추정에 관한 연구

정사무엘,김태윤,김영진,박용운,유완석 제어로봇시스템학회 2014 제어로봇시스템학회 국내학술대회 논문집 Vol.2014 No.5