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최형규(H. K. Choi),이현진(H. J. Lee),김종희(J. H. Kim),이상화(S. H. Lee),정은희(E. H. Jung),최양일(Y. I. Choi) 충북대학교 동물생명과학연구소 2014 동물생명과학연구 Vol.6 No.-
This study was conducted to evaluate the combined effects of sodium chloride(NaCl) replacements, including sodium lactate(Na-lactate), potassium chloride(KCl), magnesium chloride(MgCl₂) and salicornia herbacesa powder(SHP), on the quality characteristics of ground pork. Ground porks were mixed in 7 treatments: T1(no additive), T2(2.0% NaCl), T3(1.4% NaCl + 0.6% KCl), T4(1.4% NaCl + 0.6% CaCl2), T5(1.4% NaCl + 0.6% MgCl2), T6(1.4% NaCl + 0.6% Na-lactate) and T7(1.4% NaCl + 0.6% SHP). In the color, SHP in T7(1.4% NaCl + 0.6% SHP) significantly decreased the L and a values of ground pork compared to other treatments. Compared to the control (T1), addition of CaCl₂ or MgCl₂ significantly decreased the pH values of ground pork, whereas addition of Na-lactate or SHP significantly decreased the salinity values of ground pork. Among treatments, addition of CaCl₂ resulted in adverse effects in texture profile analysis and emulsion stability values of ground pork. During the cooler storage, there were no significant differences in the storage characteristics among treatments. As a result, the use of sodium chloride replacements except CaCl₂ could be a good way to reduce the NaCl content in ground pork and addition level of SHP should be reduced because of color problem.
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.
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%.
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.
崔亨奎 연세대학교 경영대학원 1968 經營論叢 Vol.2 No.4
It has been a well-known fact that, in most cases, the consumption of sweetening resources goes hand in hand with the improvement of living standards of a country. The same can be said about the recent trend of rapidly improving standards of living of Korean people and significant upward tread of the consumption rate of sweetening resources, including sugar, glucose, and other chemical sweetening materials. And, we understand that the most popular sweetening resource is sugar. Unfortunately, however, Korea has to import all the raw materials, which is sugar-cane, to refine sugar, because the climate as well as soil of this country do not fit into the growing of sugar-cane. As a result, annual outflow of foreign exchange to import necessary sugar-cane amounts to approximately $10,000,000. On the other hand, the government policies to curtail the outflow of foreign exchange for the procurement of less important industrial goods, coupled with its continuous drive to increase the income of farmers of this country, resulted with a program of developing glucose manufacturing industry. The above program has triple aims: (1) to prevent the outflow of foreign exchange, since glucose under consideration would be produced with sweet-potatoes which could be produced domestically, (2) to raise farmers' income through effective utilization of their land, (3) to develop a industry with abundant domestic supply of raw materials. Although the fore-mentioned objectives of developing glucose manufacturing industry is undoubtedly desirable for this country, the writer of this thesis have a thought that necessities of the industry may not coincide with the feasibilities of business enterprises, through such orgadizations actual implementation of the program will be undertaken. Therefore, the writer tried to examine profitability as well as feasibility of glucose manufacturing enterprises as business firms, emphasizing the following aspects: 1. Throughout the analysis in this thesis, the theme was, "Could the Korean glucose manufacturing organizations make, in the long run, profit out of production of sweet-potato glucose, and would the farmers really benefit from supplying sweet potatoes for the glucose manufacturing companies?" 2. Clarifying the obstacles and problems of developing glucose industry in Korea. 3. Considering the demand trend of sweetening resources in Korea, and estimating various related factors with glucose industry, a try has been made to seek a optimum production capacity of glucose manufacturing companies. 4. In order to define major problems which will by encountered by the Korea glucose manufacturing firms in the futures, proposals made by various organizations so far to develop glucose industry in Korea, have been analyzed reviewed. Such analysis and review have been made in two steps-planning and implementing those plans. At the last part of the thesis, Recommendations to correct the contents of the present program developing glucose industry in this country, and comments on the future prospects of the industry have been made.