진공포장 수준이 돈육포의 품질에 미치는 영향

양철영,채수규,이수한 凡石學術奬學財團 1998 凡石學術論文集 Vol.2 No.1

돈육 등심부위(Longissimus dorsi)를 이용하여 산업적으로 제조된 건조육포의 효율적인 저장, 유통에 관한 자료를 얻고자 진공수준, 저장온도, 저장기간에 따른 품질에 미치는 영향을 분석·고찰하였다 . 1. 진공수준과 저장온도에 따른 중량변화는 20℃의 76cmHg 진공수준에서 적었고. 40℃의 60일 후에 감소율이 증가하였으며, 진공수준은 76cmHg < non-vacuum < 60cmHg 순으로 중량감소의 영향이 높았다 . 함유수분의 변화는 저장온도 20℃와 40℃의 non-vacuum상태에서 저장기간에 따라 감소를 나타내고, 60cmHg 진공수준과 76cmHg 진공수준에서 저장기간에 따라 증가함을 나타내며 120일에서 감소를 보였고, 40℃ 저장시 수분의 변화가 보다 높았다. 2. TBA가에 미쳐는 진공수준의 영향은 20℃저장에서 60cmHg < 76cmHg < non-vacuum 순으로 증가함을 보이고, 40℃ 저장시에는 non -vacuum < 76cmHg < 60cmHg 순으로 증가치가 높으나 유의성은 인정되지 않았다. 3. 수분활성도에 미치는 영향은 저장온도 40℃에서 보다 컸으며, 저장기간 120일에서 initial 보다 감소하였고, 저장기간 사이에서 유의성이 인정되지 않았다. 4. 경도(hardness)는 진공수준, 저장온도 및 저장기간에 따라 큰 차이를 보이며, 저장온도 20℃와 40℃에서 120일후 경도값이 높게 나타내고, 저장기간 30일 이후부터 저장기간 사이에서 상관성이 유의있게 보였다. 저장온도, 저장기간, 진공수준에 의한 강도(strength)의 영향이 컸으며, 저장온도 20℃보다 40℃에서 120일후 강도값이 높게 나타내고, 저장기간 30 일 이후부터 저장기간 사이에서 상관성이 유의있게 보였다. 5. L값은 20℃, 40℃의 진공수준별에서 저장기간이 연장됨에 따라 감소폭이 비슷하였으며, a값은 각 저장온도에서 120일후 큰 차이를 나타내고, b값은 40℃가 20℃보다 진공수준 사이에서 큰 차이를 보였다. 6. 전체적인 기호평가는 저장온도 20℃, 진공 수준별에서 120일후 color, flavor 및 overall acceptance가 4.35~4.50이었으며, 저장온도 40℃에서 1.14~1.64 사이였다. Experiments were carried out to investigate the quality of the dried pork jerky according to vacuum packaging level on the during storage 120 days at 20℃ and 40℃. 1. The change of weight was decreased on vacuum level 76cmHg at 2℃, and the during storage at 40℃ was decreased as the follows: 76cmHg < non-vacuum < 60cmHg. in order. 2. TEA values was increased as the follows: 60cmHg < 76cmHg < non-vacuum. in order at 20℃. and the during storage at 40℃ were increase as the follows: 76cmHg < non-vacuum < 60cmHg, in order with an increase at stroage periods. Also. there is no significant difference among the various vacuum level, storage periods and storage temperature. 3. The effect of water activity at 40℃ were higher than during storage at 20℃, as the water activity were decreased at storage period 120 days after than initial period, also there is no significant difference among the storage periods. 4. Hardness showed remarkably different according to vacuum packaging level, storage temperature and storage periods. Strength were remarkably influenced according to various storage conditions. and as the strength value at 40℃ were higher than 20℃ in storage periods 120 days. 5. The lightness(L) tended to decrease according to an increase in storage periods at 20℃ and 40℃, redness(a) showed remarkably different according to the various storage temperature from storage period 120 days after, yellowness(b) were influenced highly at 40℃ than 20℃ on the vacuum packaging level. 6. Sensery score of overall acceptance for the vacuum packaging level to dried pork jerky were 4.35~4.50 ranges at storage temperature 20℃, and the storage temperature 40℃ were 1.14-1.64 ranges.

액상정액을 이용한 인공수정시 품종, 계절, 인공수정 횟수 및 정자농도가 번식성적에 미치는 영향

김인철,박창식,이규승,서길웅,한성욱 충남대학교 농업과학연구소 2001 농업과학연구 Vol.28 No.2

돼지에서 액상정액을 이용한 인공수정이 번식성적에 미치는 영향을 구명하기 위하여 축산기술연구소 종축개량부 (충남, 성환) 돼지 인공수정센터에서 사육중인 인공수정용 종모돈을 이용하여 1995년부터 2000년까지 액상정액을 이용한 인공수정시 종모돈의 품종, 인공수정횟수, 계절 및 정자농도가 번식성적에 미치는 영향을 조사하여 돼지 인공수정시 번식성적 향상과 실용화에 기여하고자 본 연구를 실시하였다. 액상정액 인공수정시 정액을 생산한 종모돈의 품종 (Landrace, Yorkshire, Duroc)간 번식성적은 유의차가 인정되지 않았다. 발정당 2회 또는 3회 인공수정 시에도 번식성적에 차이가 없었다. 인공수정을 실시한 계절별로 번식성적을 조사하였으나 계절간 차이점은 발견할 수 없었다. 액상정액 인공수정시 1회 주입정자의 최저농도를 구명코자 활력 70% 이상인 정자수를 기준으로 80 ml 병당 정자농도를 3.0, 2.5, 2.0 및 1.5×10^(9)로 조절하여 인공수정한 결과 수태율, 분만율, 총산자수 및 생존산자수에서 통계적인 유의차가 인정되지 않아 1회 주입정자농도는 운동성 정자 기준으로 1.5×10^(9)/80 ml 이상으로 조절하면 인공수정에 실용적으로 사용 할 수 있음을 보였다. This study was carried out to investigate the effects of liquid boar semen on reproductive performance in swine artificial insemination Many factors, which were breeds, time of insemination, breeding season, sperm per dose etc. have been tried to improve reproductive efficiency. Boars were raised at Swine Artificial Insemination Center in National Livestock Research Institute. Sunghwan, Chungnam, Korea. This experiment was carried out from 1995 to 2000. There were no differences in the fertility results compared with 3 breeds (Landrace, Yorkshire and Duroc), frequencies of artificial insemination (double and triple) per estrus cycle and different seasons by using liquid boar semen. There were no significant differences in conception rate, farrowing rate and litter size using 4 trials of 3.0, 2.5, 20 and 1.5×10^(9)/80㎖ in liquid boar semen with 70% of motile sperm cells. We confirmed that the sperm number per dose of 1.5×10^(9)/80㎖ could be used for commercial artificial insemination.

豚內 副産物의 特性과 加工利用에 關한 硏究 : Ⅱ. 加熱處理가 物理的 性質과 嗜好에 미치는 영향

양철영,이상건,윤정의,허윤행,채수규,노완섭 서울保健大學 1989 論文集 Vol.9 No.1

저염 오징어젓갈의 숙성에 미치는 향신성분의 영향

채수규,허윤행,양철영,유희중 서울보건대학 1996 서울보건대학 부설 한국보건과학연구소 논문집 Vol.3 No.1

저염젓갈의 숙성에 미치는 향신성분의 영향을 조사하기 위하여 저염 오정어 젓갈로부터 숙성에 관여하는 주요세균을 분리하여 마늘, 고추, 생강 등의 향신성분의 항균성을 조사하고, 또한 7.5% 식염향유 저염 오징어 젓갈에 마늘즙 또는 고추가루 등을 가한 것과 가하지 않은 시제품을 제조하여 20℃에서 숙성시키면서 생균수와 이화학 성분의 경시적 변화를 비교 조사하여 다음과 같은 결과를 얻었다. 1. 저염 오징어젓갈의 숙성에 관여하는 주요 세균을 분리하여 형태학적 및 생리학적 특성을 조사한 결과 Staphylococcus, Bacillus, Micrococcus, Pseudomonas, Moraxella, Flavobacterium으로 屬레벨에서 동정되었다. 2. 마늘즙, 고추가루 추출물 및 생강 추출물 등의 향신성분을 이용하여 젓갈로부터 분리한 세균에 대해 발육 저지 상태를 조사한 결과 마늘즙의 경우는 마늘즙의 농도 20%로부터 그 이상의 농도에 의해 강한 항균작용을 나타내었으나 고추가루 추출물은 Bacillus균주만이 약간 저해작용을 나타내었고 생강 추출물의 경우는 젓갈 분리 세균에 대해 거의 저해작용이 관찰되지 않았다. 3. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 생균수는 10^(5)/g 이었으며, 20℃에서 숙성시켰을 때 숙성 4일째에 이미 10^(7)/g에 달하였고 숙성 10일째에 10^(8)/g에 달해 부패하기 시작하였다. 3%로 마늘즙을 첨가한 저염 젓갈의 경우는 숙성 4일째에 10^(5)/g 정도였으며 숙성 10일째에도 10^(7)/g 정도로 control에 비하여 10^(1) 정도 낮은 수준이었으며 숙성 21일째에 이르러도 부패되지 않았다. 4. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 pH는 6.50 정도이었으며 숙성 7일째까지는 pH 6.45 정도로 미미한 감소추세를 나타내다가 그 이후부터는 다시 증가되어 숙성 15일째부터는 pH 7 이상으로 부패되었다. 3%로 마늘즙을 첨가한 저염 젓갈은 숙성 10일째까지는 pH 6.37 정도로 서서히 감소추세를 나타내다가 그 이후부터 다시 서서히 증가되어 숙성 21일째에 pH 6.85 정도를 나타내었다. 5. 7.5% 식염 함유 젓갈의 경우 제조 직후의 아미노태 질소 함량 208㎎%이었으나 20℃에서 숙성시켰을 때 숙성 7일째 364㎎%, 숙성 14일째 597㎎%로 증가하였다. 3%로 마늘즙을 첨가한 경우는 숙성 7일째에 327㎎%, 숙성 14일째에 515㎎%로 증가하여 두 시료간의 아미노태 질소 함량의 차이는 숙성 7일째에 37㎎/100g, 숙성 14일째에 82㎎/100g으로 나타났다. 6. 7.5% 식염 함유 저염 젓갈의 경우 제조 직후의 VBN함량은 21.2㎎%이었으며, 20℃에서 숙성시켰을 때 숙성 10일째에 116.5㎎%, 숙성 14일째에 180.0㎎%를 나타내었고 TMA-N은 숙성 14일째에 41.3㎎%를 나타내어 부패가 진행되었다. 3%로 마늘즙을 첨가한 저염 젓갈은 숙성 14일째에 84.2㎎%, 숙성 21일째에 116.3㎎%를 나타내었고, TMA-N은 숙성 21일째에도 검출되지 않아 부패되지 않고 적정 숙성상태를 유지하고 있었다. To study on the effects of spice ingredients on the aging of low salted squid with 7.5% salt the garlic juice or the red pepper powder was added in the low salted squid. The changes in the chemical composition and viable cell counts of the low salted squid were investigated, individually, during the ripening process at 20℃. The major bacteria were isolated from the salted squid during the aging period and the physiological and biochemical properties of the isolates were investigated. The strains were identified at genus level as the Staphylococcus, Bacillus, Micrococcus, Pseudomonas, Moraxella and Flavobacterium, respectively. By the spice ingredients of garlic juice, red pepper extracts and ginger extracts, the inhibition of bacterial growth were investigated. Antimicrobial action was strong in the concentration of over 20% garlic juice. But only the strain of Bacillus was inhibited weakly by red pepper water extracts. The inhibition of bacterial growth by the ginger water extracts was not detected in the salted squid. Just after the preparation of the low salted squid with 7.5% salt, the viable bacterial cells occurred at a level of 10^(5)/g. The bacterial counts were increased to 10^(7)/g by the 4th day of ripening and increased to 10^(8)/g by the 10th day of ripening at 20℃ and then the salted squid was begun to spoil. In the low salted squid with 7.5% salt and 3% garlic juice, the bacterial counts were increased to 10^(5)/g by the 4th day of ripening and increased to 10^(7)/g by the 10th day of ripening at 20℃. The salted squid with 3% garlic juice was lower about 101 level than control in viable bacterial counts and it was not spoiled by the 21th day ripening at 20℃. Just after the preparation of the low salted squid with 7.5% salt, the pH value was 6.50. The pH value was decreased gradually to 6.45 by the 7th day of ripening at 20℃ and then the pH value was increased again to 7.0 by the 15th day of ripening and the salted squid was spoiled. In the low salted squid with 7.5% salt and 3% garlic juice the pH value was decreased gradually to 6.37 by the 10th day of was increased again to 6.85 by the 21th day of ripening. Just after the preparation of the low salted squid with 7.5% salt, the content of amino type nitrogen was 208mg%. The content of amino type nitrogen was increased to 364mg% by the 7th day of ripening and increased to 597mg% by the 14th day of ripening at 20℃. In the low salted squid with 7.5% salt and 3% garlic juice, the content of amino type nitrogen was increased to 327mg% by the 7th day of ripening and increased to 515mg% by the 14th day of ripening at 20℃. Therefore, the difference in amino type nitrogen content was 37mg/100g by the 7th day of ripening and 82mg/100g by the 14th day of ripening. Just after the preparation of the low salted squid with 7.5% salt, the contents of VBN was 21.2mg%. The content of VBN was increased to 116.4mg% by the 10th day of ripening and increased to 180.0mg% by the 14th day of ripening at 20℃. The content of TMA-N was 41.3mg% by the 14th day of ripening and the salted squid was begun to spoil. In the low salted squid with 7.5% salt and 3% garlic juice, the content of VBN was increased to 84.2mg% by the 14th day of ripening and increased to 116.3mg% by the 21th day of ripening at 20℃. The content of TMA-N was not detected by the 21th day of ripening. The salted squid was maintained on the proper ripening condition.

진공포장 수준이 돈육 건조품의 품질에 미치는 영향

양철영,채수규,이수한 서울보건대학 1996 서울보건대학 부설 한국보건과학연구소 논문집 Vol.3 No.1

Experiments were carried out to investigate the quality of dried pork jerky according to vacuum packaging level on the during storage at 20℃ and 40℃. 1. The changes of weight was decreased on vacuum level 76cmHg at 20℃, and the during storage at 40℃ was decreased as the follows: 76cmHg<non-vacuum<60cmHg, in order. 2. TBA values was increased as the follows: 60cmHg<76cmHg<non-vacuum, in order at 20℃, and the during storage at 40℃ were increased as the follows: 76cmHg<non-vacuum<60cmHg, in order with an increase in stroage periods. Also, there is no significant difference among the various vacuum level, storage periods and storage temperature. 3. The effect of water activity at 40℃ were higher than during storage at 20℃, as the water activity were decreased at storage period 120 days than initial period, also there is no significant difference among the storage periods. 4. Hhardness showed remarkably different according to vacuum packaging level, storage temperature and storage periods. Strength were remarkably influenced according to various storage conditions, and as the strength value at 40℃ were higher than at 20℃ in storage periods 12Odays. 5. The lightness(L) tended to decrease according to an increase in storage periods at 20℃ and 40℃, redness(a) showed remarkably different according to the various storage temperature from storage period 120 days, yellowness(b) were influenced highly at 40℃ on the vacuum packaging level. 6. Sensory score of overall acceptance for the vacuum packaging level to dried pork jerky were 4.35∼4.50 ranges at storage temperature 20℃. and the storage temperature 40℃ were 1.14∼1.64 ranges.

오징어 젓갈의 熟成中 組織化學的 變化에 관한 硏究

채수규,윤정의,양철영 서울保健大學 1993 論文集 Vol.13 No.1

印刷媒體廣告의 패러디效果에 관한 硏究

金奎喆 西原大學校 經營科學硏究所 2003 經營硏究 Vol.12 No.1

Aura의 의미확장가능성에 관한 연구

김규철 서원대학교 미래창조연구소 2004 과학과 문화 Vol.1 No.1

Aura which is originally come from religion is now in crisis of disappearing throughout duplicating era. As Walter Benjamin saw that aura would exist eternally because human replaced of the God. Aura is able to exist in the arts of our times when new arts has emerged by duplication. Because painting, photography and design produce their own aura in the era of duplication, aura will not disappear with ease. On the contrary, aura has the possibility of enlargement toward many other fields especially including advertisement. Advertising design produce the aura of the brand. The aura in advertising design is made by the discovery of desire toward aura from our heart.

國立醫療院 應急患者의 實態調査

李相昊,李圭雄,玉永喆,柳秀雄,申載學,朴申謙 대한의학협회 1976 대한의학협회지 Vol.19 No.12

식혜음료의 품질평가와 그 제조에 관한 연구

허윤행,채수규,양철영 서울보건대학 1997 서울보건대학 부설 한국보건과학연구소 논문집 Vol.4 No.1

식판식혜와 분쇄맥아의 엿기름과 엿기름 및 효소제재(α-amylase)를 사용하여 α-미(米)를 당화시켜 실험실적 방법으로 제조한 식혜를 실험 분석한 결과는 다음과 같다. (1) 시료캔의 외관상태 타검시험 및 진공도 측정 실험에서 모두 시료가 양호한 상태였다. (2) 시료캔의 개관 실험에서 실증량, Head space, pH 및 Brix에서는 시료간의 유의차는 없었다. 그러나 고형량에서는 시판 시료 1∼9가 3.5∼4.7%이고 시료 10 및 11은 공히 10%였다. (3) 시료의 당함량에서 시판(시료 1∼9)의 캔에서는 sucrose가 8.60∼10.40%였고, 엿기름 제조시료(시료 10) 및 효소제재 시료(시료 11)는 0.93%와 0.06%로 낮은 수치였고, maltose는 시료 1∼9캔에서는 0.20∼1.50%인데 반하여 시료 10 및 11에서는 6.60%와 7.0%로 놓은 함량이었다. (4) 보조 효소제를 사용한 시료캔에서의 색감은 다소 맑은 우유빛으로 나타났으나 flavor texture의 질감이 감소하였다. (5) 중금속의 함량은 tin이 32.25ppm으로 가장 높았고, iron이 6.29ppm, 그리고 lead 성분이 0.079ppm이었으며, 이들 중금속류는 기준치보다 낮은 수치였다. Author investigated on the quality evaluation of shicke beverage and its manufacturing process, sample 1∼9(commercial shicke can) was purchased from supermarket and sample 10 from saccharifying rice by using malt enzyme and the other sample 11 can from rice, malt enzyme with added to commercial α-amylase, stored for 30days at 37℃ incubator for heavy metal analysis of sample 10, 11. The external appearance, beating test and vacuum degree of all sample cans were excellent and good valued. On the open test of sample can, head space was 7.4∼9.8mm, pH 5.79∼6.24 and brix was 12.0∼13.8% and liquid color, flavor degree were good and excellent, the solid content of sample 1∼9 was 3.5∼4.7%, sample 10, 11 was 10% equality. The sucrose content of sample 1∼9 was 8.60∼10.60% higher amount than sample 10, 0.93%, 11, 0.06% respectively, and maltose was 0.20∼1.5% higher content of sample 1∼9 than sample 10,6.60% and 11,70%. The color degree of sample 11, added α-amylase was showed as milky color and its flavor texture was low degree than sample 10 can. Among the heavy metals analyzed from canned shicke, tin, iron and lead content were 32. 25ppm, 6.29ppm and 0.079ppm. They were low limited of law of food hygiene.