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국내 계란 유통과정에 있어서 난질의 상태에 관한 연구 1 . 계절에 따른 난질의 변화
안병윤,김종원,이유방 ( Byung Y . Ahn,Jong W . Kim,Yu B . Lee ) 한국축산학회 1981 한국축산학회지 Vol.23 No.2
A total of three thousand sample shell eggs (collected twice a month for one year from the five selected market channels) were evaluated to determine the seasonal variations of interior and interior egg quality. The results obtained are as follows ; 1. The price of market eggs way high in Spring (March-May) and Autumn (Sept-Oct), and low in Snmmer(Jun-Aug) and Winter(Nov-Jan). The maximum price spread was ±18% from the average price of the year. 2. Average egg shell thickness was 0.36㎜ with noticeable seasonal variation. It decreased to 0.33㎜ in Summer (Jun-Sep) while increased to above 0.36㎜ in the cool season of from Oct to March. Percent shell breakage was more closely related to environmental temperature than to ,hell thickness, resulting in the highest incidence of breakage in Winter due to freezing. 3. Haugh unit and yolk index showed wide seasonal variations ; 70 and 0.44, respectively, between Dec and Apr ; whereas 52 and 0.35, respectively, in .June and July when the environmental temperature was high and eggs were not moving fast through the market channels. 4. The pH value of whole egg also showed similar seasonal variation, ; 7.2-7.4 between Dec and Apr, while 7.8-8.0 from May to July and in Nov. Such a variation was closely related to the environmental temperature and the supply-demand of market egg. 5. To minimize the seasonal variation in egg quality, marketing system must be modernized with the improvement of handling facilities and the speedup of movement of egg, through the market channels.
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국내 계란 유통과정에 있어서 난질의 상태에 관한 연구 2 . 유통경로에 따른 난질의 비교
안병윤,김종원,이유방 ( Byung Y . Ahn,Jong W . Kim,Yu B . Lee ) 한국축산학회 1981 한국축산학회지 Vol.23 No.2
A total of three thousand shell eggs were sampled (twice a month for one year from the five selected market channels) and evaluated for their exterior and interior quality to determine the effect of different market channels on egg quality. The results obtained are as follows 1. The selling price of fresh eggs showed the increase of 2-3 won for every intermediary stage of market channel. Small local retailer and a multistage market channel did not swiftly reflect the price change of producer`s level, resulting in rigid and fixed high selling price. 2. Percent shell breakage, shell cleanliness and air cell size were 3.5%, 2.2 (1-5 scale), and 2.2㎜, respectively, for the producer`s direct sale store; whereas, small retail store with multi-stage market channel showed a poor performance of 5.7%, 2.5 and 3.0㎜, respectively. 3. A significant(P$lt;0.05) difference was also noted in Haugh units and yolk index among different market channels. Producer`s direct sale store showed average Haugh unit of 68.4 and yolk index of 0.45, compared to 57.0 and 0.40 of the small local retail store. 4. The results of this study strongly recommended the simplification of market channel and improvement of facilities to improve the overall quality of eggs marketed in Korea.
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국내 계란 유통과정에 있어서 난질의 상태에 관한 연구 3 . 세란처리 ( 洗卵處理 ) 및 저장온도가 난질에 미치는 영향
안병윤,김종원,이유방 ( Byung Y . Ahn,Jong W . Kim,Yu B . Lee ) 한국축산학회 1981 한국축산학회지 Vol.23 No.2
This study was carried out to determine the degree of microbiological contamination of egg shells, the effect of washing treatment on microbial population and the effect of storage temperature on weight loss and egg quality. The results obtained are as follows 1. A significant difference was observed in microbial population depending on the degree of shell cleanliness. The heavily stained eggs showed 3.2×10^7 microbes per shell, moderately stained ones 1.9×10^6 and clean ones 2.7×10^5. 2. Washing treatment of eggs with detergent cleaning solution(130 ppm of effective chlorine) was effective in reducing the microbial population by a factor of 1000 over the controls. The number of microorganisms gradually increased during storage either at room temperature (25-30℃) or at refrigeration. (4℃). 3. Storage of fresh eggs at 16℃ (ground water temperature in hot summer in Korea) showed no appreciable loss in egg quality up to 2 week; whereas, storage at room temperature(25-30℃) showed a rapid deterioration of quality and the eggs were rated below A grade after 4 days of storage.
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고무석(Moo-seok Koh),이유방(Y.B. Lee) 한국식품영양과학회 1989 한국식품영양과학회지 Vol.18 No.2
녹두 발아에 미치는 초음파조사의 영향을 검토하기 위하여, 녹두발아전과 발아중에, 초음파를 각각 8분, 16분과 24분간 조사하여 녹두를 발아시키면서, 생장도 및 아미노산 함량을 측정한 결과 발아중 녹두의 생장도는 초음파 조사에 의하여 억제되었고, 발아 중에 초음파를 조사한 UTG Ⅱ에서 현저했으며, 초음파 조사시간이 길수록 억제되는 경향을 보였다. 무처리구 아미노산 함량은 발아됨에 따라 72사간까지 증가하였고, 그후에는 감소하였다. 부위별로는 자엽에서 감소하였으며 배축에서는 증가하였는데, 특히 Glu는 감소하고 Asp는 크게 증가하였다. 발아전 초음파를 조사한 UTG Ⅰ의 경우, 발아 24시간의 아미노산의 아미노산 함량은 초음파 조사시간이 길어짐에 따라 감소하였고, 발아 72시간에는 24분 초음파를 조사한 자엽의 아미노산 함량은 8분, 16분 조사했을 때보다 현저하게 높았으며, 발아 120시간에서는, 발아 72시간에 비하여 감소하였으며, 조사시간이 길수록 자엽에 대한 배축의 아미노산 함량 비율이 낮았다. 발아 중 초음파 조사한 UTC Ⅱ의 아미노산 함량은 무처리구보다는 낮고 UTC Ⅰ보다는 높았으며, 초음파 조사 시간이 길수록 아미노산 함량은 감소하였고, 자엽에서 배축으로의 아미노산 전이가 적었다. The experiment was carried out to examine on effect of ultrasonication on the growith of a mungbean while a mungbean is germinated and to measure amino acid content of a mungbean during its germination.<br/> Mungbean seeds soaked are divided into three groups; the first group was control group, untreated and naturally germinated. the second was ultrasonic treated group(UTG Ⅰ), irradiated by ultrasonication for 8, 16 and 24min respectively immediately after soaking. the third was ultrasonic treated group(UTG Ⅱ), irradiated by ultrasonication after 48hr germinating.<br/> The results were as foolows;<br/> Fresh weight, moisture, length of mungbean increased as its germination proceeds. while dry weight decreased. Ultrasonication tends to inhibit its germination of mungbean and results in the decrease in weight, length and moisture. Specially ultrasonication had a marked effect on UTG Ⅱ. The longer the time of ultrasonication was, the more was the growth inhibited.<br/> In the control groups, the content of amino acid increased until 72 hours, but after that, it decreased. of the amino acid determined, glutamic acid decreased marekedly in the cotyledons, While the opposite was the case with aspartic acid in the hypocotyls. Comparing with the control groups, UTG Ⅰ, the content of amino acid decreased. As the ultrasonic treaed time was incerased, the concentration of amino acid in hypocotyl cotyledon tended to decreased. UTG Ⅱ, the content of amino acid was lower than control groups, but higher than UTG Ⅰ, and the effects of ultrasonication were similar to UTG Ⅰ.
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생강즙이 Precooked 인 살고기 보존기간과 연화에 미치는 영향
김경자,이유방 한국조리과학회 1995 한국식품조리과학회지 Vol.11 No.2
쇠고기를 양념하여 구워서 조리식품으로 만들때 사용하는 부가재료 중 생강이 고기에 미치는 영향을 연구한 결과 다음과 같은 것을 알 수 있었다. ① 고기를 재울때 소금을 넣지 않고 생강즙을 0.5∼1.0%까지 넣어 자작하니 재워두었다가 구운 고기는 20∼30%까지 부드럽게 개선되었고 소금을 2% 첨가하고 생강즙을 넣은 고기는 35∼45%까지 부드러워 졌다. ② 생강즙은 실험결과 고기의 산패를 늦추어 주었고 생강즙을 넣어 조리해서 Saran-Wrap을 가지고 2겹으로 포장해서 보관하거나 Vacuum처리하면 보존기간이 길게 되었다. ③ 생강즙은 고기의 질을 연하게 하였고 특히 진공 포장을 하지 않고도 조리식품으로 만들어진 제품으로 사용하기가 매우 편리할 것으로 생각된다.
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