올리브유가 함유된 프레스햄 품질특성

이정일,양한술,정진연,정재두,이진우,하영주,곽석준,박정석,Lee, Jeong-Ill,Yang, Han-Sul,Jeong, Jin-Yeon,Jung, Jae-Doo,Lee, Jin-Woo,Ha, Young-Joo,Kwack, Suk-Chun,Park, Jeong-Suk 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.2

This study was carried out to investigate the effects of olive oil on the quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of olive oil added to the pressed ham. As a control, 10% back fat was added without any olive oil. For the first treatment, 5% olive oil replaced a portion of the lard component added to the press ham. For the 2nd, 3rd and 4th treatments, 10%, 15% and 20% of olive oil were substituted for lard, respectively. Pressed ham manufactured with olive oil was vacuum packaged and stored for 1, 7, 14, 21 and 28 days at $4^{\circ}C$. Samples were analyzed for shear force value, sensory properties, TBARS values and fatty acid composition. Shear force values increased significantly during storage for all treatments. No remarkable differences were found in sensory properties (color, flavor, texture, and acceptability) between the control and olive oil treated hams, and there was no clear change with increased storage time. There was no significant difference in TBARS values between the control and olive oil treated hams. The TBARS values increased significantly during storage for all treatments. With regard to changes in fatty acid composition, the contents of C14:0-C20:4 were decreased significantly by the addition of olive oil. The saturated fatty acid and polyunsaturated fatty acid contents of the control were significantly higher than the olive oil treated hams. Higher levels of added olive oil resulted in significantly higher monounsaturated fatty acid contents. Based on these findings, we conclude that the sensory properties and lipid oxidation (TBARS) of manufactured pressed hams are not affected by olive oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

포도씨유 첨가가 프레스햄의 이화학적 및 조직감에 미치는 영향

이정일,양한술,정진연,문상훈,김갑돈,이진우,정재두,하영주,곽석준,박정석,Lee, Jeong-Ill,Yang, Han-Sul,Jeong, Jin-Yeon,Moon, Sang-Hoon,Kim, Cap-Don,Lee, Jin-Woo,Jung, Jae-Doo,Ha, Young-Joo,Kwack, Suk-Chun,Park, Jeong-Suk 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2

This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color $(CIEL^*\;and\;b^*)$ of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.

식이유황(硫黃)을 급여한 돈육 등심의 저온저장 중 품질특성 변화

이정일,민형규,이진우,정재두,하영주,곽석준,박정석,Lee, Jeong-Ill,Min, Hyoung-Kyu,Lee, Jin-Woo,Jeong, Jae-Doo,Ha, Young-Joo,Kwack, Suk-Chun,Park, Jeong-Suk 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2

This study was conducted to compare the quality of the pork from finishing pigs that were fed diets containing different levels of methyl sulfonyl methane (MSM). A total of 135 crossbred pigs $(Landrace{\times}Yorkshire{\times}Duroc)$ were fed either with a control commercial diet or the control diet supplemented with 300- and 500-ppm MSM for 158d. The pigs were slaughtered at approximately 110kg live weight and were transported to the local slaughterhouse for electrical stunning followed by exsanguination. After the slaughter, the pork muscles were dissected from each carcass, placed in wrap package bags, and stored for 8d at $4^{\circ}C$. The TEARS values of the pigs that were fed MSM diets were significantly lower (p<0.05) compared with those of the pigs that were fed with non-supplemented diets. The Na, Mg, and Ca contents of the dietary MSM were significantly lower (p<0.05) than those of the non-supplemented diets, but the Fe, Cu, and Zn contents of the dietary MSM were significantly higher (p<0.05) than those of the non-supplemented diets, and the increased level of MSM supplementation resulted in higher sulfur contents. There was no difference among the diets in terms of amino acid content. The dietary supplementation with MSM, however, led to increased saturated fatty acid and decreased unsaturated fatty acid (%) in the pork muscles (p<0.05). The sensory panelists recorded greater marbling and overall acceptability scores in the samples with 500-ppm-MSM dietary supplementation (p<0.05). These data suggest that supplementing pig diets with MSM can improve the quality of the pork and can enhance the eating quality because the sensory panels found that the pork from pigs that were fed an MSM-supplemented diet had better sensory characteristics.

올리브유가 첨가된 프레스햄의 저장 중 품질특성에 미치는 영향

이정일,정재두,이진우,하영주,신택순,곽석준,도창희,Lee, Jeong-Ill,Jung, Jae-Doo,Lee, Jin-Woo,Ha, Young-Joo,Shin, Teak-Soon,Kwack, Suk-Chun,Do, Chang-Hee 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.2

본 연구는 프레스햄의 품질특성에 올리브유 미치는 영향을 조사하고자 하였다. 시험구는 프레스햄에 첨가되는 올리브유의 양에 따라 5개의 시험구를 배치하였다. 대조구는 올리브유를 첨가하지 않고 총 구성분 중 10% 량만큼 등지방을 첨가하였다. 처리구 1은 프레스햄 제조시 첨가되는 돈지방 함량 중 5%를 올리브유로 대체시켰으며, 처리구 2는 10%,처리구 3은 15%,처리구 4는 20%를 올리브유로 대체하여 제조하였다. 제조된 프레스햄은 진공 포장하여 냉장온도($4^{\circ}C$)에서 28일간 저장하면서 실험에 공시하였다. 조단백질과 조지방 함량은 대조구와 올리브유 처리구간에 유의적인 차이가 없었으며, 함유수분과 조회분 함량은 대조구가 올리브유 처리구에 비하여 유의적으로 높은 함량을 보였다(p<0.05). pH는 처리구간의 비교에서 전 저장기간 동안 뚜렷한 경향이 없는 것으로 나타났으며, 저장기간 경과에 따른 변화에서는 전 처리구가 저장 7일째에 가장 높았다가 7일 이후에는 감소하는 경향을 보였다. 육색 변화에서 대조구에 비하여 올리브유 대체 수준이 증가할수록 황색도 값은 증가하고 반면에 적색도 값은 감소하는 경향을 보였다. 저장기간의 경과에 따른 변화에서도 뚜렷한 변화가 없었다. 조직감의 변화에서 대조구와 올리브유 처리구간의 비교에서 유의적인 차이는 인정되었지만 뚜렷한 경향이 없었으며, 저장기간의 경과에 따른 변화에서도 뚜렷한 변화가 없었다. 이상의 결과 프레스햄 제조시 올리브유의 첨가는 이화학적 특성 및 조직감에 영향을 미치지 않으며, 단가불포화지방산 함량을 강화시킨 건강지향적 고급 육제품 생산이 가능하다고 사료된다. The effects of olive oil on the quality characteristics of pressed ham were investigated. Five different treatments were carried out varying the amount of olive oil added to pressed ham. for the control, 10% back fat among the total ham components was added without any olive oil. For the first treatment, 5% olive oil within the lard component was added into the pressed ham. The 2nd, 3rd and 4th treatments included 10%, 15% and 20% olive oil, respectively. Manufactured pressed hams containing olive oil were vacuum packaged and then stored for 28 days at $4^{\circ}C$. The crude protein and crude fat were not significantly different between the control and olive oil treated hams. The moisture and crude ash contents of olive oil treated hams was significantly lower than that of the control(p<0.05). There was no significant difference in pH between the control and olive oil treated hams. The pH increased during the first 7 days of storage and then decreased somewhat for the remainder of the 28 day storage period for all treatments. The meat color $b^*$ value of olive oil treated hams was higher than that of the control, whereas the meat color $a^*$ value decreased with the inclusion of olive oil. Neither value changed during the period of storage. There was no significant difference in texture between the control and olive oil treated hams throughout the storage period. In summary, pressed ham manufactured with added olive oil showed no change in physico-chemical properties and texture characteristics. Thus, it may be assumed that high quality pressed ham can be manufactured with increased monounsaturated fatty acid content.

포도씨유가 함유된 프레스햄의 품질특성

이정일 ( Jeong Ill Lee ),정재두 ( Jae Doo Jung ),이진우 ( Jin Woo Lee ),하영주 ( Young Joo Ha ),주선태 ( Seon Tae Joo ),박구부 ( Gu Boo Park ),곽석준 ( Suk Chun Kwack ),박정석 ( Jeong Suk Park ) 한국동물자원과학회 2008 한국축산학회지 Vol.50 No.5

전자선 조사와 저장기간이 우육의 콜레스테롤 산화물질에 미치는 영향

이정일(Jeong-Ill Lee),민중석(Joong-Seok Min),김일석(Il-Suk Kim),박구부(Gu-Boo Park),이무하(Moo-ha Lee) 한국식품과학회 1998 한국식품과학회지 Vol.30 No.6

지역산업체 정보망 구축을 통한 “토탈 산학협력 시스템 개발”에 관한 연구

이정일 ( Jeong-ill Lee ) 한국고등직업교육학회 1999 한국고등직업교육학회 학술대회 논문집 Vol.1999 No.11

In line with modem requirement, it is very desirable to make use of cyber space effectively in the management of firms, but it is extremely difficult to practice this in small firms. And also a new system of industrial-academical cooperation is required to carry out it effectively and to settle its actual problems. Our college established exclusive information network system through Internet to make it possible for firms to use cyber space properly and our college also developed the total system for industrial-academical cooperation to settle the essential difficulties of industrial-academical cooperation. This system called KITTI NET (domain name) contains only firms in the northern part of Kyung gee Do. At present, this system contains 200 firms, and plans to contain 500 new firms a year. Now industrial-academical cooperation is made in 14 cases of 4 parts and firms and professors positively respond to this cooperation.

고에너지 수준의 사료급여가 돈육 품질에 미치는 영향

이제룡,하승호,도창희,이중동,하영주,정재두,이진우,이정일,이진희,Lee Jae-Ryong,Hah Seung-Ho,Do Chang-Hee,Lee JeoungDong,Hah Young-Joo,Jung Jae-Doo,Lee Jin-Woo,Lee Jeong-Ill,Lee Jin-Hee 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.3

본 시험은 고에너지 수준의 사료를 급여한 돼지의 사양성적, 돈육의 도체 특성, 일반성분, 이화학적 특성 및 지방산 조성에 미치는 영향을 조사하기 위해 실시하였다. 80$\pm$3 kg의 삼원교잡종 120두를 공시하여 비육돈 사료 변화의 영양소 수준에 따라 저에너지 DE 3,290 kcal/kg, CP 14.5%, Lysine 0.70%, Ca 0.78로 배합한 사료를 38일간 급여하였고, 고에너지 DE 3,350 kcal/kg, CP 15.0%, Lysine 0.10%, Ca 0.78%로 배합한 사료를 27일간 급여하였다. 저에너지와 고에너지 사료를 급여한 돼지의 종료체중이 101 kg내외에 도달했을 때 도축하여 시험에 공시하였다. 고에너지 사료를 급여한 돼지가 일당 증체량이 높았고, 사료섭취량과 사료요구율은 낮았다(p<0.05). 도체특성과 일반성분은 차이를 보이지 않았다 이화학적 특성 중 고에너지 사료를 급여한 돈육의 가열 감량과 황색도는 저에너지 사료를 급여한 돈육에 비해 현저히 높게 나타내었다(p<0.05). 지방산 조성에서는 저에너지와 고예너지 사료를 급여한 돈육에서 차이를 보이지 않았다. 이상에서 고에너지 사료를 27일간 급여한 돼지는 저에너지 사료를 38일간 급여한 돼지에 비해 성장률이 향상되었고, 돼지의 도체 특성, 물리적 특성 및 지방산 조성에는 미치지 않았지만 돈육의 가열 감량과 황색도가 높았다. In a trial involving 120 pigs, the growth performance of finishing pigs and proximate composition, physicochemical properites and fatty acid composition of loin muscle were investigated by feeding the high-energy density diet and low-energy density diet. The treatments included feeding 1) the low-energy density diet (3,290 cal/kg DE, 14.50% CP, 0.70% lysine and 0.78% Ca) for 38 days and 2) the hight-energy density diet (3,350 cal/kg ME, 15.0% CP, 0.70% lysine and 0.78% Ca) for 27 days. The average daily gains were significantly higher for pigs fed the high-energy density diet than those fed the low-energy density diet, but average daily feed intake and feed conversion rate were significantly lower than those fed the low-energy density diet (p<0.05). The cooking loss and yellowness of pork were significantly (p<0.05) lower for pigs fed the low-energy density diet than those fed the high-energy density diet. There were no significant differences in carcass characteristics, proximate composition and fatty acid composition of pork. In conclusion, the results of the experiment suggested that the high-energy density diet for pigs tended to improve the growth performance, but the cooking loss and yellowness of pork were higher for pigs fed the high-energy density diet than those fed the low-energy density diet.

비디오 피드백의 유형에 따른 초등학교 영어 말하기 학습효과

김정렬(Kim Jeong-ryeol),이정일(Lee Jeong-Ill) 한국영어교과교육학회 2007 영어교과교육 Vol.6 No.1

  The purpose of the paper is to consider the role of negative feedback in terms of the learner"s noticing the feedback. For the purpose, three previous studies on the issue of noticing the negative feedback were critically examined. In Mackey, Gass, & McDonough"s think-aloud study (2000), the subjects didn"t noticed the interlocutor"s response to the morpho-syntactic errors. The purpose of this study is to verify the learning effectiveness of speaking skill on elementary school English education according to the types of the role-play video feedback. In particular, this study attempted to adopt video feedback techniques in order to offer students" (on/off-line) feedback opportunities and to improve their English speaking skill and emotional attitudes in the role-play activities. For this study role-plays were conducted in the classroom and recorded by camcorder. The transformed role-play video files are shown through the internet (on-line based) and TV (off-line based) with the teacher"s feedback. The findings were: First, video feedback had a positive effect on the student"s English speaking skill. Especially on-line feedback group had more positive effect than off-line feedback group. Second, on-line feedback showed positive effect on the students" affective domain while off-line feedback did not.

돈육 품질인증을 위한 도체 육질점수 표준화에 관한 연구

김두환,서종태,곽석준,이정일,Kim, Doo-Hwan,Seo, Jong-Tae,Kwack, Suk-Chun,Lee, Jeong-Ill 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.4

공시재료는 도축 후 24시간 동안 $-3^{\circ}C$ 예냉실에 보관한 후 좌등심(배최장근, longissimus dorsi muscle)을 정형한 후에 부경양돈농협 김해축산물 공판장에서 자체적으로 실시하고 있는 육질평가 항목 중 근내지방을 기준으로 1-3점 점수를 받은 등심시료를 채취하여 근내지방도가 등심의 일반성분, 육색, 이화학적 특성 및 조직적 특성에 미치는 영향을 조사하였다. 근내지방도에 따른 함유수분, 조단백질과 조회분 함량은 근내지방도 간에는 유의적인 차이가 없었다. 조지방 함량은 근내지방도 간에는 유의적인 차이가 있었으며, IMF 3 처리구가 IMF 1, 2 처리구에 비하여 유의적으로 높은 조지방 함량을 보였다(p<0.05). 근내지방도에 따른 pH 변화에서 IMF 2와 3 처리구가 IMF 1 처리구에 비하여 유의적으로 높은 pH를 보였다(p<0.05). 전단가와 가열감량은 근내지방도 간에는 유의적인 차이가 없었다. 육즙감량은 IMF 3 처리구가 IMF 2 처리구에 비해서는 낮은 육즙감량을 보였으며, IMF 1 처리구 보다는 유의적으로 낮은 육즙감량을 보였다(p<0.05). 경도(hardness)는 근내지방도가 높을수록 낮아지는 결과를 보였으며, IMF 3 처리구가 IMF 2처리구에 비하여 낮았으며, IMF 1 처리구에 비해서는 유의적으로 낮았다(p<0.05). 부착성(adhesiveness), 응집성(cohesiveness), 탄력성(springiness)은 근내지방도 간에는 유의적인 차이가 없었다. 점성(gumminess)은 근내지방도가 높을수록 낮아지는 결과를 보였으며, IMF 3 처리구가 IMF 1 처리구에 비하여 유의적으로 낮은 점성을 보였다(p<0.05). 파쇄성(brittleness)은 근내지방도간에 유의적인 차이가 없었지만 근내지방도가 높을수록 파쇄성이 낮아지는 경향을 보였다. 육색 중 명도는 근내지방도 간에 유의적인 차이가 없었으며, 적색도와 황색도는 근내지방도가 높을수록 유의적인 차이는 없었지만 약간 증가하는 경향을 보였다. 상관관계 결과 육색과 육즙감량은 다른 항목간에 정의 상관관계를 보였으며, 반면에 적색도는 단지 전단가와 경도에서만 정의 상관관계를 보였다. pH는 육색과 육즙감량간에 부의 상관관계를 보였으며, 함유수분과는 정의 상관관계를 보였다. This study was conducted to investigate the effect of intramuscular fat scores on pork quality assurance. Pork loins were collected from animals (110-120 kg body weight) slaughtered in a commercial slaughterhouse, assigned an IMF score (1-3) from and stored for 24 hrs at $-3^{\circ}C$. Samples were analyzed for chemical composition, pH, cooking and drip loss, shear force, meat color, and texture characteristics. The moisture, crude protein and crude ash content were not significantly different among the various IMF score groups. The crude fat content of the IMF score 3 group was significantly higher than the IMF score 1 and 2 groups (p<0.05). The pH values of the IMF score 2 and 3 groups was significantly higher than the IMF score 1 group (p<0.05). There was a no significant difference in shear force value and cooking loss among the IMF score groups. The purge loss content of the IMF 3 group was significantly lower than that of the IMF score 1 group (p<0.05). The increase in IMF score resulted in lower hardness, gumminess, and brittleness values. The hardness and gumminess of the IMF score 3 group were significantly lower than those of the IMF 1 score group. The adhesiveness, cohesiveness, and springiness were not significantly different among the IMF score groups. With regard to meat color traits, lightness ($CIE\;L^*$) was not significantly different among the IMF score groups. The $a^*\;and\;b^*$ values correlated positively with the IMF score. In general, the results of this study show that the CIE color values and drip loss had a positive correlation, while only redness was positively correlated with shear force and hardness. pH was negatively correlated with CIE color values and drip loss, while positively correlated with moisture content.