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새우젓을 첨가한 우 , 돈육 젓갈발효에 대한 단백질 분해효소의 영향
김윤지(Y . J . Kim),성기승(K . S . Sung),한찬규(C . K . Han),정재홍(J . H . Jeong),강통삼(T . S . Kang) 한국축산학회 1996 한국축산학회지 Vol.38 No.3
This study was carried on to develop a new fermented meat product which is similar to fermented fish sauce. Sliced(2㎝×8㎝×2㎜) beef or pork treated with proteolytic enzymes [0.05% Novo E89L(NE89L) or 0.5%o Pacific Protease NP(PPNP)] and nonenzyme treated beef or pork were incubated at 55℃ for 4h. Edible salt (NaCl, 25%(w/w)) and 10%(w/w) ground fermented shrimp were added to both enzyme treated sliced meats and untreated meats and then mixed well. Untreated sliced meat with only 25% salt added was used as control. Thiobarbituric acid(TBA), volatile basic nitrogen(VBN) values, and soluble protein content from filtrate of each ground treatment were observed to evaluate the degree of fermentation during 100 days storage at 10 or 20℃. Nonenzyme treated beef or pork was not fermented even after 100 days storage, and there was no significant difference in lipid deterioration between enzyme treated and nonenzyme treated beef or pork. Enzyme treated beef or pork showed higher VBN value than that of nonenzyme treated. However VBN values of enzyme treated meat was much lower(about 15%) than that of fermented anchovy sauce from other published data The soluble protein content of enzyme treated meat was increased by a maximum 2 times of that of nonenzyme treated. The effects of proteolytic enzymes between PPNP and NE89L used were not significantly different. The effect of storage temperature was observed in change of VBN value although not in the change of soluble protein content. The addition of fermented shrimp showed no significant effect on the fermentation of beef or pork.
사료의 지방산 조성이 돈육의 이화학적 및 관능적 특성에 미치는 영향
신대근,김윤지,이무하,강통삼 ( D . K . Shin,Y . J . Kim,M . H . Lee,T . S . Kang ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5
This study was carried out to evaluate the physicochemical and sensory characteristics of pork and to found consumer`s preferences for types of unsaturate fatty acids fatified pork by feeding various levels of dietary unsaturated fatty acids(w-UFA) with 8% fat in the diet. Landrace-Yorkshire-Large White crossbreds pigs weighing 70kg were randomly assigned to 5 treatments(ω3: ω6: ω9= 1:1.5:2(A), 1:2:3(B), 1:1:1(C), 1:2:1(D), 1:3:1(E)) and a control(F). When the ratio of the unsaturated fatty acids was 1:2:1, moisture content was highest and crude protein content lowest among the treatments. Crude fat content was highest in C. However, crude ash content did not differ significantly. In physicochemical analysis, the treatment C showed average in drip loss and VBN value compared to the other treatments. In fatty acid analysis of pork loin, all the treatments except E were higher than F, D was significantly high in the UFA contents(p$lt;0.001). In sensory evaluation, the intensities of juiciness and tenderness were high in C, but the intensity of flavor was lowest although it was not significant statistically and then the fatty acids composition of feed hadn`t much influenced flavor. But, in acceptability, all the items except tenderness showed significant differences(p$lt;0.05 and p$lt;0.01). From the sensory test, the loins from pigs fed the diets high in m6 fatty acid showed highs preference than the loins from pigs fed the diet high in m 9 fatty acid in the all items such as juiciness, tenderness, flavor, fishy and acceptability. Conclusively, The loins from D(ω3: ω6: ω9 = 1:2:1) showed the highest preferences among loins from treatments in respect of physicochemical and sensory characteristics.
이지은(Lee J.-E.),김윤지(Kim Y.-J.),신소정(Shin S.-J),임성화(Lim S.H.),김태은(Kim T.-E),이세원(Lee S.-W) 한국정보기술학회 2018 Proceedings of KIIT Conference Vol.2018 No.11
본 논문은 대부분의 게임 Uesr들이 보편적으로 즐기던 FPS(First-person shooter) 게임을 가상 현실 컨텐츠로 제작하는 과정에 대한 연구이다. 본 논문에는 Unity3D엔진을 이용한 VR(virtual Reality) FPS 게임을 만들기 위한 기획과 제작 과정을 기술하였다. Unity3D엔진을 이용하여, 게임을 개발하고자 하는 입문자들에게 게임 개발 시 고려해야 하는 요소들을 제시해주는 논문이다.