대분할돈육의 진공포장이 저장기간 중 육질에 미치는 효과

한철용,이석,주선태,김병철 한국축산식품학회 1999 한국축산식품학회지 Vol.19 No.1

The Effects of Cooking Temperature and Time on Gel Propertof Surimi-like Material from Porcine semimembranosus Musclye

한철용,Han, Chul-Yong Culinary Society of Korean Academy 2009 한국조리학회지 Vol.15 No.4

본 연구는 돼지 반막양근(semimembranosus muscle, SM)으로부터 획득된 수리미 유사물의 최적의 가열조건을 모색하고자 겔 특성에 미치는 다양한 가열온도와 가열시간의 효과를 조사하였다. 가장 현저한 변화는 수세과정에서 SM으로부터 SLM 처리하는 과정중 지방함량(약 1%)의 감소가 발생하였다. 겔의 강도와 인장강도는 가열온도 $75^{\circ}C$에서 20분간 가열했을 때 현저히 증가하였다(p<0.05). SLMG의 겔 특성은 SDS-PAGE의 결과로 살펴보면 가열시간과 온도에 의해 영향을 받은 것으로 나타났다. 가열 20분 후 phosphorylase를 포함한 몇몇의 효소들이 밴드가 사라지기 시작했는데, 46 kDa과 60kDa의 밴드의 소멸은 20분 가열시간 후 관찰되었다. 현미경 사진을 통해 관찰한 결과 가열 15분까지는 섬유 또는 필라멘트들 사이 공간이 밀접하게 나타났으며, 근섬유의 필라멘트들이 사라지지 않고 존재하는 것으로 나타났다. 가열시간 30분에서35분사이에 근섬유와 필라멘트 사이 현저한 변화가 발생하였으며, 가열시간이 증가할수록 SLM의 구조적으로 서로 엉겨 붙는 것이 관찰되었다. 이러한 결과는 가열온도 $75^{\circ}C$와 가열시간 25분에서 가장 우수한 젤을 형성하는 것으로 나타났다. This study examined the optimal cooking condition for surimi-like material (SLM) derived from porcine semimembranosus (SM) muscle and the effects of the various cooking temperatures and the cooking time on the gel properties. The most noticeable change that occurred during the preparation of the SLM from the SM was the reduction in the fat content (about 1%) during the washing procedures. The hardness and gel strength value were increased significantly as the cooking temperature was increased by $75^{\circ}C$ for 20 min (p<0.05). The SLMG cooked above $75^{\circ}C$ had a significantly higher WHC than the SLMG cooked below $75^{\circ}C$ (p<0.05). The gelling property of SLMG was effected for different conditions of cooking time and temperatures by the result of SDS-PAGE. After 20 min cooking, some enzyme bands including phosphorylase disappeared. The loss of these bands (about 46 kDa and 60 kDa) was observed after 20 min of cooking time. The photographs of microscopy showed that the filaments of myofibrils did not disappear after a cooking time of 15 min, and that the gaps between the fibers or filament were close. A significant change in the fibers and filaments occurred from 30 min to 35 min of cooking time, and the gradual coagulation of the structure of the SLM was observed with cooking time increased. These results suggest that a desirable surimi gel could be obtained from pork by cooking at $75^{\circ}C$ for 25 min.

肺機能에 있어서의 最新知見

韓徹鏞 亞洲藥品 1988 臨床 醫藥 Vol.4 No.3

돼지 반막양근을 이용한 수리미 유사물질의 겔 특성에 미치는 가열시간과 온도의 영향

한철용(Chul Yong Han) 한국조리학회 2009 한국조리학회지 Vol.15 No.4

An adaptive Control of the Nonholonomic Mobile AGV

Zhe-Yong Han(한철용),Uk-Youl Huh(허욱열) 대한전기학회 2001 대한전기학회 학술대회 논문집 Vol.2001 No.11

프랜차이즈 산업의 발전방안

손용승,한철용,안관영,Son, Yong-Seung,Han, Chul-Yong,Ahn, Kwan-Young 한국벤처창업학회 2012 벤처창업연구 Vol.7 No.2

오늘날 국내 외의 경제발전에 서비스산업의 비중이 매우 커지고 있으며, 미래사회에도 지속적으로 증가될 것으로 예측되며, 이러한 서비스 산업의 경영방식의 하나로 프랜차이즈시스템이 확산되고 있다. 프랜차이즈 시스템(Franchise System)은 선진국에서 인기를 끌고 있는 선진국형 유통형태이며, 유통시장 개방 이후 국내에서는 외국유명브랜드를 중심으로 급속한 성장세를 보이고 있다. 이로 인해 국내 제조 및 유통업계에서는 미래유망업종으로 프랜차이즈시스템에 대한 관심이 커지고 있다. 최근 들어 외환위기와 금융위기를 계기로 다양한 연령계층이 노동시장으로 유입되면서 단기간 내에 적은 자본으로 나의 사업을 창업하고자 하는 인구가 크게 늘고 있다. 이 중 상당수는 독립적 사업을 창업하지만 사업에 대한 경험과 전문지식이 부족하면서 실패를 경험하는 경우가 크게 늘고 있다. 이에 비해 프랜차이즈 창업은 검증된 상품 및 서비스를 제공받으면서 창업한다는 점에서 성공가능성이 높아지면서 프랜차이즈에 대한 관심과 논의가 증가하고 있다. 그러나 프랜차이즈에 대한 관심이 증대하고, 프랜차이즈 산업의 규모가 커지면서 다양한 문제점 또한 부상하고 있다. 국내의 경우 비교적 늦게 프랜차이즈 산업이 도입되었지만 빠르게 성장하면서 문제점을 노정하고 있는 것이 현실이다. 이에 본 논문에서는 프랜차이즈 산업의 특성에 대하여 고찰하고, 또한 다른 나라들의 경우에 대한 사례를 고찰하면서 국내 프랜차이즈 산업의 문제점을 조명하고 이에 대한 대응방안 및 프랜차이즈 산업의 발전방안을 제시하고자 하였다. Franchising has long been an effective form of distribution that is used primarily by manufacturers whose product lines are especially suited exclusive or highly selective distribution. By IFA(International Franchise Association), franchising is defined as a continuing relationship in which the franchisor provides a licensed privilege to do business, plus assistance in organizing, training, merchandising, and management in return for a consideration from the franchisee. Thus franchising is a method for the owner(franchisor) of product, service, or method to obtain retail or wholesale distribution through licensed, affiliated dealers(franchisees). With rapid increase of franchising industry globally, franchising industry is very rapidly increasing especially in the sector of outdoor restaurant industry in Korea. But there are many problems to be settled for promoting this industry. For example, the industry is too much lean outdoor restaurant industry. With franchisors' short history and lack of management capacity, shortage of distribution infrastructure, smaller size of franchising system, and low trust between franchisor and franchisee, and so on, the industry has many barriers to overcome for promoting it. Here we are suggesting that taxation benefaction, monetary support for the starting franchisee, establishment of fair trade principle, promoting information system and professional human resource should be needed.

NaCl 첨가량이 돈육수리미의 젤 특성에 미치는 효과

강근호,한철용,주선태,김병철,박구부 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1

Effects of addition level of sodium chloride (NaCl) on gel properties of surimi-like pork (SLP) were investigated. Porcine semimembranosus muscle was used to manufacture SLP contained 1, 2, 3 and 4% NaCl to measure moisture content, pH, color, gel strength, micro-structure and sensory evaluation. The pH and moisture content of SLP were decreased as increasing of NaCl level. However, the gel strength of SLP was increased with increasing of NaCl level. Values of yellowness and chroma were lower in SLP of 2% and 3% NaCl compared with those of 1% and 4% NaCl. Amorphus protein particles size in micro-structure of SLP was decreased and coagulated as increasing level of NaCl. SLP of 1% NaCl had a structure formed by aggregates of densely packed globular proteins and arranged in clusters, whereas a well-structured matrix with a highly interconnected network of strand was observed in SLP of 4% NaCl. Results suggested that the increasing gel strength with NaCl level might be due to lower moisture content and denser micro-structure of gel. 돈육을 이용한 수리미유사물 제조시 첨가되는 NaCl 함량이 돈육수리미의 젤 특성에 미치는 영향을 알아본 결과, NaCl의 첨가량이 증가함에 따라 젤 강도는 높아지지만, pH와 수분함량은 낮아지는 것으로 나타났다. 젤의 색깔은 첨가되는 NaCl의 함량이 2~3%일 때 선명하면서 밝은 것으로 나타났고, 4% 첨가되었을 때에는 황색도가 증가하여 색상이 어두워지는 것으로 나타났다. 젤의 미세구조를 관찰한 결과, NaCl의 첨가량이 증가함에 따라 염용성단백질의 용해도가 증가하여 단백질 사이의 결합이 조밀하게 이루어지는 것으로 나타났으며, 이와 같은 이유로 인해 수분함량은 감소하지만 젤의 강도는 높아지는 것으로 나타났다. 관능평가에서 2% NaCl이 첨가된 돈육수리미의 색깔이 선명하면서 밝은 것으로 나타났고 전체적인 기호성도 우수한 것으로 평가되었다.

NaCl 첨가량에 따른 돈육 수리미의 젤 특성

강근호,한철용,주선태,김병철,박구부,Kang Geun-Ho,Han Chul-Yong,Joo Seon-Tea,Kim Byoung-Chul,Park Gu-Boo 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1

돈육을 이용한 수리미 유사물 제조시 첨가되는 NaCl 함량이 돈육 수리미의 젤 특성에 미치는 영향을 알아된 결과, NaCl의 첨가량이 증가함에 따라 젤 강도는 높아지지만, pH와 수분함량은 낮아지는 것으로 나타났다. 젤의 색깔은 첨가되는 NaCl의 함량이 $2{\sim}3%$일 때 선명하면서 밝은 것으로 나타났고, 4% 첨가되었을 때에는 황색토가 증가하여 색상이 어두워지는 것으로 나타났다. 젤의 미세구조를 관찰한 결과, NaCl의 첨가량이 증가함에 따라 염용성 단백질의 용해도가 증가하여 단백질 사이의 결합이 조밀하게 이루어지는 것으로 나타났으며, 이와 같은 이유로 인해 수분함량은 감소하지만 젤의 강도는 높아지는 것으로 나타났다. 관능평가에서 2% NaCl 첨가된 돈육 수리미의 색깔이 선명하면서 밝은 것으로 나타났고 전체적인 기호성도 우수한 것으로 평가되었다. Effects of addition level of sodium chloride (NaCl) on gel properties of surimi-like pork (SLP) were investigated. Porcine semimembranosus muscle was used to manufacture SIP contained 1, 2, 3 and 4% NaCl to measure moisture content, pH, color, gel strength, micro-structure and sensory evaluation. The pH and moisture content of SLP were decreased as increasing of NaCl level. However, the gel strength of SLP was increased with increasing of NaCl level. Values of yellowness and chroma were lower in SLP of 2% and 3% NaCl compared with those of 1% and 4% NaCl. Amorphus protein particles size in micro-structure of SLP was decreased and coagulated as increasing level of NaCl. SLP of 1% NaCl had a structure formed by aggregates of densely packed globular proteins and arranged in clusters, whereas a well-structured matrix with a highly interconnected network of strand was observed in SLP of 4% NaCl. Result suggested that the increasing gel strength with NaCl level might be due to lower moisture content and denser micro-structure of gel.

ISONICOTINE酸 HYDRAZIDE의 記銘力에 對한 影響

金敬植,韓徹鏞,金成熙 서울대학교 1959 서울대학교 論文集 Vol.8 No.-

The influence of Isonicotinic Acid Hydrazide and related antituberculous derivatives on impressibility was investigated. Subjects of the survey included three groups : Sixty patients receiving INAH for on month to more than three years. Fifteen students receiving for 2 days, for each of, INAH, Cyanacetic Acid Hydrazide and D­Glucuronolactone Isonicotinyl Hydrazone(INHG) respectively. Fifteen students who did not receive any medication served as control and standard. The impressibility was markedly raised when administration of INAH was stopped. Conversely the impressibility was again depressed markedly after resuming administration of this drug. In the students, the administration of INAH caused marked depression, even in the short time used. The impressibility returned within two days after cancellation of the drug. The action of INHG on impressibility was minimally less pronounced than INAH. CAH showed no appreciable deviation from the control group. From the above mentioned survey, the following conclusions could be drawn. 1. INAH has definite depressive effect on impressibility. The effect seemed to be temporary. There is no definite relationship between dosage or duration of medication and the degree of influence. 2. CAH has almost no effect on the impressibility. 3. INHG affects the impressibility similarly to INAH but to a slightly lesser degree. 4. In case of a patient who needs to retain the impressibility during chemotherapy, substitution of INAH with CAH will be beneficial.

진공포장 후 분할된 냉장소매돈육의 진열조건이 육질과 저장성에 미치는 효과

김병철,주선태,한철용,이석 한국축산학회 1999 한국축산학회지 Vol.41 No.1

In order to study the optimal packaging method and storage condition for chilled pork, the quality characteristics of vacuum packed wholesale-cuts followed by wrap packed retail-cuts during storage were investigated. Total of 24 pork loins obtained at a commercial slaughter house were used for the measurements of muscle pH, purge loss (%), cooking loss (%), meat color, TBA (Thiobarbituric acid) value, bacterial counts and sensory evaluation. The loin samples were vacuum packed and stored at 4℃ for 1, 10 or 21 days, and then the loins were divided into retail-cuts and wrap packed individually followed by display at 0, 4 and 10℃. The purge loss of wrap packed retail-cuts was affected by displaying temperature and time(P$lt; 0.05). The cooking loss of retail samples were affected by storage time of vacuum package and increased by displaying time of wrap package. However, they were not affected by displaying temperature. The L values of retail cuts were decreased by displaying time whereas the other color measurements including a value, chroma and hue were affected by neither displaying temperature nor time. There was no significant difference in microbial counts between samples displayed at 0℃ and 4℃ (P$gt;0.05). The vacuum packed samples showed no difference in TBA value between 1 and 10 days of storage (P $gt; 0.05), but a significantly higher TBA value was observed at 21 days of storage (P$lt; 0.05). According to the panel tests, discoloration and off-odor were increased, indicating lower consumer acceptance, by increasing displaying time and temperature. These results indicate that vacuum packaging of wholesale-cuts produced in Korea appeared to be a useful technique for 21 days storage and their storage time of vacuum packed wholesale-cuts affected shelf-life of retail-cuts.