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청각(Codium fragile)을 첨가하여 제조한 두부의 품질특성 및 항산화 활성
최만석 ( Man-seok Choi ),전은비 ( Eun Bi Jeon ),김지윤 ( Ji Yoon Kim ),박신영 ( Shin Young Park ) 한국수산과학회(구 한국수산학회) 2020 한국수산과학회지 Vol.53 No.6
This study investigated the antioxidant activity and general and sensory properties of soybean curd supplemented with Codium fragile. The yield of soybean curd containing 0%, 20%, and 40% C. fragile was 113.62, 104.09, and 108.06, respectively. Antioxidant activities and pH were significantly increased (P<0.05) depending on the amount of C. fragile supplemented in soybean curd. Compared to that in additive-free soybean curd (control), the amount of crude ash and protein in soybean curd containing 40% C. fragile was significantly decreased (P<0.05) and increased (P<0.05), respectively. We observed a dose-dependent increase (P< 0.05) in the hardness and chewiness of soybean curd concomitant with the amount of C. fragile supplemented. In contrast, we observed no significant difference (P >0.05) in soybean curd's cohesiveness between the groups. As determined by sensory evaluation based on seven-point hedonic scale, soybean curd supplemented with 20% C. fragile received an excellent score (6.55) for color. As the same method, we observed that the flavor and overall acceptability significantly increased (P<0.05) in the C. fragile content increased. Taken together, the antioxidant and sensory assays in our study make a compelling case for the practical development of soybean curd supplemented with C. fragile owing to its good antioxidant activities, general properties, and consumer acceptance.
청각(Codium fragile)을 첨가하여 제조한 막걸리의 발효 중 품질특성 및 항산화 효과
전은비 ( Eun Bi Jun ),최만석 ( Man-seok Choi ),박신영 ( Shin Young Park ) 한국수산과학회(구 한국수산학회) 2019 한국수산과학회지 Vol.52 No.3
This study investigated the physicochemical, microbiological, antioxidant, and sensory characteristics of Makgeolli supplemented with 10, 20, and 30% Codium fragile (Cf) during an 8-day fermentation period. The pH and acidity on day 0 were lower in Makgeolli supplemented with Cf (pH 3.55-3.65, acidity 0.26-0.29%) than in the unsupplemented Makgeolli (control) (pH 3.72, acidity 0.23%). The pH and acidity of Cf Makgeolli on day 8 were 3.08-3.12 and 0.67-0.75%, respectively. The sugar content increased steadily until day 4 (8.1-8.5 Brix) and then decreased steadily (6.5-6.8 Brix). The alcohol content increased steadily until day 8 (13.2-14.3%). The pH decreased, acidity increased, and alcohol content increased significantly (all P<0.05), with stepwise increases in fermentation time and Cf concentrations. The lactic acid bacteria counts were 9.28-9.37 log versus 8.18 log in the control. The DPPH (1,1-diphenyl- 2-picrylhydrazyl) and ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] radical scavenging activities were higher in Cf Makgeolli (DPPH 74.63-84.64%, ABTS 51.01-64.79%) than in the control (DPPH 30.97%, ABTS 21.21%). Makgeolli supplemented with 10 and 20% Cf had the highest taste, smell, and overall acceptance scores. This study suggests that Makgeolli supplemented with 10 and 20% Cf could be developed due to its good physicochemical and microbiological characteristics, including high antioxidant properties and good consumer acceptance.
전자선 조사에 의한 신선굴(Crassostrea gigas) 중 휴먼노로바이러스 GⅡ. 4의 저감화
김지윤 ( Ji Yoon Kim ),전은비 ( Eun Bi Jeon ),최만석 ( Man-seok Choi ),박신영 ( Shin Young Park ) 한국수산과학회(구 한국수산학회) 2021 한국수산과학회지 Vol.54 No.1
This study investigated the reduction in human norovirus (HNV) GII. 4 count in pacific oyster Crassostrea gigas using electron beam irradiation. Infectious HNV GII. 4 was detected using RT-qPCR (real time reverse transcription-quantitative polymerase chain reaction) with PMA (propidium monoazide)/sarkosyl. At electron beam doses 1, 5, 7, and 10 kGy, the count of HNV GII. 4 was 2.74, 2.37, 2.06, and 1.55 log copies/μL (control, 3.01 log copy/μL), respectively, confirming that as the irradiation dose increased, norovirus count reduced significantly (P<0.05). After PMA/ sarkosyl treatment, the counts further reduced at the same irradiation dose, and 10 kGy showed significant differences between the non-treated and PMA/sarkosyl-treated samples (P< 0.05). The E<sub>d</sub> (decimal reduction dose of electron beam) value based on the first-order kinetic model was 7.33 kGy (R<sup>2</sup>=0.98). No significant difference was observed in the pH values of the control (6.2) and electron beam-irradiated samples at all doses (6.1). For sensory evaluation, the non-treated sample scored the highest in all categories (5.25-6.17), while the samples treated with 10 kGy showed the lowest score (4.67-5.33), although without statistical significance (P >0.05). Overall, our results suggest that 7 kGy electron beam is sufficient for the non-thermal sterilization of oysters without causing significant changes in quality.
최만석,최형석,오상욱,설상훈 한국방송공학회 2001 한국방송공학회 학술대회 Vol.1 No.1
In this paper, we propose a method of learning user preference for set-top box scenario. Our proposed method analyzes user history data to learn user preference and then automatically suggest the list of TV programs to the user under the assumption that the TV programs are regularly repeated on time and daily basis. We used MPEG-7 MDS to describe user history data. The experiment results show the proposed method yielded a good performance.
최형석,최만석,설상훈,김혁만 한국방송공학회 2001 한국방송공학회 학술대회 Vol.1 No.1
Due to the current limitation on network bandwidth, it is difficult to get the video files of interests from the server by downloading/streaming. To solve this problem, we propose a scheme for generating a virtual single video in the client side by downloading the selected video segments and the corresponding metadata from the server. Our system is based MPEG-7 standard on the multimedia metadata. The experimental system demonstrates the feasibility of our approach..