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비육단백질의 대체수준이 유화형 소세지의 수분함량 , 보수성 , 조직감에 미치는 효과
박구부 ( G B Park ),오성현 ( S H Oh ),송또준 ( D J Song ),김용곤 ( Y G Kim ),김진성 ( J S Kim ),진상근 ( S K Jin ),신택순 ( T S Shin ) 한국축산학회 1995 한국축산학회지 Vol.37 No.4
This study was conducted to investigate the possibility of non-meat proteins, ISP(isolated soy protein) and SC (sodium caseinate), for the substitution of meat protein as emulsifying substance in sausage production. Sausage samples were removed from the porks(80㎏, female) at 3-4 hours after slaughtering and assigned to one of seven treatments : a) control (meat 100%) ; b) ISP 15% (meat 85% plus ISP 15%); c) ISP 20% (meat 80% plus ISP 20%); d) ISP 25% (meat 75% plus ISP 2%); e) SC 15% (meat 85% plus SC 15%); f) SC 20%r (meat 80% plus SC 20%); g) SC 25% (meat 75% plus SC 25%). The sausage samples, mixed and cooked, were stored at 10±1℃. The drip loss, total moisture content, water holding capacity(WHC) and textured profile were analyzed for over all storage period(0, 2, 4, 6 weeks). The obtained results were summarized as follows 1. Drip loss of control was significantly increased, but that of other treatments was significantly decreased as the replaced levels were increased(P$lt;0.05). Especially, SC 25% treatments had the lowest drip loss, and the SC treatments had lower drip loss than the ISP treatments had. 2. Total moisture content of the sausages with SC and ISP was higher than that of control, and that of all ISP and SC treatments was getting high as the replaced levels were increased. 3. WHC of emulsified sausages with SC 25% was higher than that of others, and WHC of them mixed with SC was maintained higher level than that of them with ISP. 4. The texture profile of Brittleness and Hardness of sausages with ISP or SC were lower than those of control. The Brittleness and Hardness from the sausages with ISP or SC were decreased depend on increasing of the replaced level, but were increased during the storage period. Brittleness and Hardness from the sausages with ISP 20% were higher than those of others during the storage period. Gumminess of the sausages with control was higher than that of others, that of sausages tended to be decreased depend on the increasing of the replaced level. Elasticity of control was lower than that of others, but that of ISP 15% was higher than that of others during the storage period.
이연수 ( Y S Lee ),이명구 ( M G Lee ),김용곤 ( Y G Kim ),백신원 ( S W Paik ),송창근 ( C G Song ),한대희 ( D H Han ),오태근 ( T K Oh ) 한국안전학회(구 한국산업안전학회) 2014 한국안전학회지 Vol.29 No.2
The construction accidents in temporary structures have ceaselessly happened and these mostly lead to serious disasters associated with public criticism. Recently, the accidents under construction due to incomplete or faulty design has repeatedly occurred such as the overturned girder accident in Jangnam Bridge, the submerged incident in Noryangjin and the slab collapse in Banghwa Bridge. In order to prevent such accidents due to the faulty design in temporary structures, it’s important to set up the solid construction management system which allows the reasonable design change if necessary. In this regard, this study provides the basic data for the reasonable design change in temporary structures by conducting a question investigation to the construction, design, and supervising companies. From the survey results, the kind and range of the temporary structures which should considers the design change were suggested by the deduced reasonable processes.
한우 육성 및 비육기 영양수준이 발육 , 사료이용성 및 도체 조성에 미치는 영향
김강식(K . S . Kim),신기준(K . J . Shin),백봉현(B . H . Paek),김용곤(Y . G . Kim),이근상(G . S . Lee),권순기(S . K . Kwon) 한국축산학회 1987 한국축산학회지 Vol.29 No.4
To evaluate the effect of feeding level on daily gain, feed efficiency and carcass composition, high (H: DCP and TDN was supplied for 1.1㎏ daily gain × 1.1) and low (L: DCP and TDN was supplied for 0.6㎏ daily gain × 1.1) level nutrient were fed to each 12 heads of Korean native bulls (KNB) for the 1st period (body weight from about 120㎏ to 300㎏), and thereafter during 2nd period 12 heads were devided into two groups and fed with H and L-feeding level until animals weighted about 500㎏. 1. Daily gain was significantly increased (P$lt;0.05) and the feeding period was significantly decreased when fed with H level. Shifting feeding level (H→L or L→H) did not affect the daily gain during whole period although there was a trend that H level during 1st period was more efficient than L level. 2. Dry matter intake was higher with H level than with L level. 3. DCP efficiency was better when fed with L level. The efficiency of L→H level was lower than that of H→L level during whole period but was better than that of H→H level during the early phase of 2nd period. 4. TDN efficiency was not influenced by the feeding level. However, TDN efficiency of H group was slightly better than that of L group during the 1st period. 5. Dressing percentage was significantly increased when fed with H level during the 2nd period. Fat content was significantly increased when fed with H→H level, while there was no significant differences among H→L, L→H, L→L feeding levels. There was no significant differences in retailed cuts between the feeding levels. 6. Carcass price was higher and feed cost was lower when fed with L level during the 2nd period. The monthly income per head was higher when fed with H level during the 1st period, although there was no big differences between H→H and L→H feeding level.
오태근 ( T K Oh ),김용곤 ( Y G Kim ),이명구 ( M G Lee ),백신원 ( S W Paik ),우인성 ( I S Woo ),송창근 ( C G Song ) 한국안전학회(구 한국산업안전학회) 2014 한국안전학회지 Vol.29 No.1
Article 29(3) of Occupational Safety And Health Act, which states a contractor can request a design change to an employer of businesses under the risk condition of construction of temporary structure, was established. Accordingly, in this study, recent fatal accidents caused by temporary structures were analyzed, and the level of inclusion of temporary structures in the design document were examined, and high risk temporary structures were classified. In addition, the requirements of design change of temporary structures were presented, and the qualifications of expert to certify the design change were proposed
김승태,이종문,박구부,박범영,김진형,유영모,조수현,김용곤 한국축산학회 1998 한국축산학회지 Vol.40 No.6
Five hundred forty four heads of Hanwoo castles (131 cows, 327 bulls, and 86 steers) were slaughtered at meat laboratory of National Livestock Research Institute, RDA, and graded at 24 hours postmortem by meat graders of Animal Products Grading Service. Carcasses were divided into 3 groups based on the lean color grades: (1) Control(486 heads) was the meat graded for standard lean color scores of No. 3, 4. or 5: (2) light dark firm dry meat (LDFD)(41 heads) was the meat graded for color scores of No. 6; (3) Severe dark firm dry meat (SDFD)(17 heads) was the meat graded for color scores of No. 7. Approximately 1.5㎏ of longissimus muscles were separated for the measurement of physico-chemical characteristics. There were no significant differences in the contents of crude protein, fat, ash, and moisture among 3 groups(p $gt; .05). SDFD were highest in water holding capacity(WHC) (67%). followed by LDFD(56.56%) and control (48.41%). Cooking loss and shear force were lowest for SDFD(26.10%. 3.04㎏/0.5 inch²) and followed by LDFD(36.71%, 5.11㎏/0.5 inch=), and control(48.41%, 5.43㎏/0.5 inch²). The highest amounts of sarcoplasmic proteins(11㎎/g) and the lowest amounts of myofibrillar proteins(6.86㎎/g) were extracted from SDFD, whereas the lowest amounts of sarcoplasmic proteins(7.53㎎/g) and the highest amounts of myofibrillar proteins(7.98㎎/g) were extracted from control. The control revealed the highest CIE values(L, a, b). Sensory evaluation showed that SDFD had the highest score for tenderness(p$lt;.05), however, there were no significant differences in juiciness and flavor (p$gt;.05). In conclusions, DFD had the higher WHC. and the lower cooking loss and shear forces when they were compared with control. Also. DFD were more tender than control.
산양유 쿠미스의 제조와 Candida kefir 의 젖산 생성
인영민,정석근,함준상,안영태,김현욱,김동운,김회발,김용곤 한국유가공기술과학회 2000 Journal of Dairy Science and Biotechnology (JMSB) Vol.18 No.2
Goat milk consumption in Korea has been increasing nowadays due to recognition of good for health, and some goat milk producing farms get high income by processing and selling. Some chemical, physical, and nutritional characteristics of goat milk were reviewed. Development of various types of goat milk products is required for both producer and consumer, and Koumiss could be a good application. Koumiss is lactic acid-alcohol fermented milk product and is widely used for treating pulmonary tuberculosis in Russia. Koumiss making from goat milk was compared to from cow milk. L. plantarum and C. kefir isolated from Mongolian Koumiss were used as starter cultures, and mixed fermentation with L. bulgaricus showed symbiotic growth effect. The best sensory characteristics were obtained in two day fermented Koumiss. However the Koumiss making procedure was very complex because of mixed fermentation of yeast and lactic acid bacteria. To simplify this complex procedure, the yeast was developed to express 1dh gene of the lactic acid bacteria. L-1dh gene was isolated from the L. plantarum by PCR, and ligated to a commercial shuttle vector, The vector containing L-1dh was transformed to E. coli, and was purified after large scale preparation. The purified vector was transformed to C, kefir by electroporation after removal of antibiotic marker. Two kinds of colonies were obtained on YPG agar containing bromocresol purple, and the colony which shows yellow surrounding was considered to express 1dh gene. Expression conditions of the 1dh gene in the yeast need further study.