Moon, Yoon-Hee

문윤희,권영창,정인철,이형걸 慶星大學校 1995 論文集 Vol.16 No.2

Frozen beef loin imported from Australia was stored as 2℃ after thawing, then evaluate to improvement of raw meat aroma and palatability of cooked meat by sensory evaluation. To improvement of raw meat aroma and palatability of cooked meat of thawed beef were confirmed for the reason of conditioning after thaw as a result of myofibrillar fragmentation index(MFI) and Mg-ATPase activity of myofibril. Sensory evaluation of raw meat aroma and tenderness on frozen imported beef loin stored at 2℃ after thawing had good in all during cold storage, MFI and Mg-ATPase activity increased, therefore frozen beef loin could recognized to conditioning during stored at 2℃ after thawing. Cold storage after thawing of frozen imported beef loin can improve its cooked aroma and tenderness in case that insufficient conditioning is the reason for its low palatability, and the improvement of palatability on the cooked meat appeared to be greater in aroma than taste. In case of amino acid composition, aspartic acid, threonine, glutamic acid and alanine of imported beef loin stored 7 days after thawing were showed significantly(p<0.05) higher than that stored 0 day after thawing, total amino acid composition of imported beef loin stored 0,3 and 7 days after thawing were 148.40, 171. 06 and 188.99mg/g, respectively.

염지 중 베이컨육의 특성 변화

문영덕,문윤희,곽석범 慶星大學校 1989 論文集 Vol.10 No.2

Cured becon meats were manufactured from bacon using dry curing method with varing levels of sodium chloride. To study the changes of moisture content, water activity, pH, salt concentration, extractability of proteins, SDS-PAGE and ATPase activity of protein were investigated during curing period at 3±1℃. During the process of curing, the moisture content and water activity in bacon meat decreased while the pH and salt concentration increased. Extractabilities of protein and SDS-PAGE shows that changes in extractability of water soluble protein are less noticeable while the extractability of salt soluble protein depended on curing period. These changes were rapid in the high level concentration of sodium chloride. The ATPase activity of myofibril from cured bacon with low level of salt concentration demonstrated a higher sensitivity to ionic strength than that of myofibril from cured bacon with high levels.

돼지고기 드립의 몇 가지 특성과 염지 효과

문윤희,김미숙,정인철 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4

한국 돼지고기의 등심, 햄 및 삼겹살과 수입 삼겹살에서 유리된 드림의 pH, 수분, 조단백질 및 아미노산 함량을 분석 비교하였다. 또 등심육의 드립에 아질산나트륨 0.02%, 식염 2.0%, 아스코르부산나트륨 0.06%, 설탕 1.0% 및 피로인산나트륨을 0.3%가 되도록 첨가하여 4℃에서 염지하면서 염지효과를 검토하였다. 드립의 pH 및 수분함량은 각각 5.72∼6.05 및 88.05∼90.85%로 부위별로 큰 차이가 없었다. 국내산 돼지고기 등심, 햄, 삼겹살과 수입삼겹살의 조단백질 함량은 각각 11.07, 8.85, 8.76 및 8.13%이었고, 이것을 수분함량과 합하면 99% 정도를 차지하였다. 등심육 드립의 유리아미노산 총량은 다른 부위육보다 많았으며, 부위에 관계없이 glutamic acid, proline, glycine, alanine 및 lysine이 많이 함유되어 있었다. 드립을 염지하였을 때에 아질산염 첨가구가 무첨가구보다 pH 상승 정도가 컸고, 미생물 증식이 느렸으며, 아질산근 잔존량은 염지 3일째부터 현저히 감소되었다. 또 염지기간중 유리아미노산 총량은 증가되었다. This study was carried out to some properties and curring effect of drip obtained from frozen-thawed pork meat. The drip was prepared from frozen domestic pork loin, ham, belly and imported belly by thawing process at 4℃. Moisture content and pH value of drips were 88.05∼90.85% and 5.72∼6.05 and do not show significant differences between each samples. Protein contents were 11.07, 8.85, 8.76 and 8.13% in the drips from domestic pork loin, ham, belly and imported belly, respectively. Approximately 99% of the drip were constituted with moisture and protein in any part of domestic pork and imported belly. Glutamic acid, proline, glycine, alanine and lysine were the predominant amino acid in the drips. Curing process of the drip by nitrite increased the pH value and total amino acid content. The residual nitrite decreased during the period of curing, and total plate counts in drip with nitrite did not reach 1×10 exp (5) CFU/g until 7 days.

옥수수와 수수가 닭고기 色과 皮膚色에 미치는 影響

文允熙 건국대학교 1977 論文集 Vol.5 No.1

This experiment was conducted to determine the chicken meat and its skin pigmentation was carried out with 540 chicks to 8 weeds old age when milo were substituted 0% to 60%. Discussion of this experiment suggest the importance of sellecting variety for import as Texas city developed milo low protein and high fat. When milo were substituted folly for 60% corn, there were not any statistical significant difference in growth, weight gain rate, feed consumption, efficiency and carcass percentage, but chicken meat and its skin pigmentation was to be high significance by calculated chemical color scale method. The results obtained were summarized as follows. 1.In chicken meat pigmentation, no significance difference among 1, 2, 3 and 4 groups was observed, but high significance difference (p < 0.01) was recognized in 5 group. 2.There was no significance difference among 1,2,3 and 4 group was observed, but high significance difference (p < 0.01) was reconized in 5 group in skin pigmentation. 3.Chicken meat and skin pigmentation were white color development when many added silo diet after grain Sorghum in Broiler Ration.

진공포장 개봉 후 냉장한 우육의 지방산 조성

문윤희,김미숙 경성대학교 2000 論文集 Vol.21 No.1

This study was carried out to investigate the changes of the fatty acid composition of the vacuum packaged Holstein beef loin during the chilled storage and rechilling process. The chilled air packaged beef was stored at 1℃ for 3 days, and the vacuum packaged beef were stored at 1℃ for 20, 40 and 60 days, respectively, and then rechilled at 1℃ for 3 days after open pack. The major fatty acids of the chilled and vacuum packaged beef were oleic acid, palmitic acid and stearic acid. The unsaturated fatty acid and monounsaturated fatty acid/saturated fatty acid(MUFA/SFA) ratio with the storage period decreased, saturated fatty acid increased relatively. There were also appeared to the same result by the rechilling process.

진공포장우육에서 추출한 근원섬유단백질의 특성

문윤희,김미숙 경성대학교 1997 論文集 Vol.18 No.1

This study was carried to investigate the characteristics of myofibrillar protein of vacuum-packaged beef loin during storage at 3℃. The myofibrils and actomyosin was extracted from beef loin cold stored during 10, 20 and 30 days, and stored during 10 days after stored during 20 days and open packing. These samples were evaluated for Mg, EDTA-ATPase activity, fragmentation index and appearance of 30KD in myofibril, and for extractability and Mg, EDTA-ATPase in actomysin. The results were as follows : 1) In case of myofibril, Mg, EDTA-ATPase activity, myofibrillar fragmentation index and appearance of 30KD were increased with the storage period in vacuum-packaged, and then were significantly increased during the storage after open the vacuum package. 2) Regarding of actomyosin extractability, it was demanded 24 hours extraction time. Also, showed that myosin was isolated at the initial stage of extraction, and actine isolated with the extraction time ever since. 3) Mg, EDTA-ATPase activity of actomyosin were increased with the storage period, and were significantly increased during the storage after open the vacuum package. 4) Filamental lattice composed of myofibril weakened with the storage period.

豚肉 Sausasge의 品質 및 貯藏性에 관한 硏究 : 鹽漬劑 添加水準의 影響

文允熙,黃七星 건국대학교 1976 論文集 Vol.4 No.1

Four kinds of pork sau sages manufactured with different levels of curing salt (Table.1.), stored at 4℃, reserched on the changes of Water-Holding capacity, pH, 2-Thiobarbituric acid, Volatile Basic Nitrogen and Bacterial numbers. The results were shown in Table 2∼10 and Fig.1, As the summary; 1. There was not any statistical significant in Water-Holding capacity when used curing salt (Sodium chloride 2-5% + Sodium nitrite 0.005%). 2. When used curing salt (Sodium chloride 3.0% + Sodium nitrite 0.005%) were higher pH than those of other groups, but was not any statistical significant. 3. There was not any statistical significant difference in storage stability by 2-Thiobarbituric acid and Volatile Basic Nitrogen. 4. When used curing salt (Sodium chlorice 2.5% + Sodium nitrite 0.005%), there were no problems in Bacterial number and elapsed time untile VBN 25mg % and Total count of Bacteria reached 106 per gram in pork sausage found to same period

만성 화농성 중이염의 세균학적 고찰

윤신의,문문만,김승찬,박희완,나한조,최봉남 朝鮮大學校 附設 醫學硏究所 1991 The Medical Journal of Chosun University Vol.16 No.1

The chronic suppurative otitis media is one of the most common disease in the otologic field. And the works on bacterial distribution of chronic suppurative otitis media were studied by many otologist, but there is some difference. The bacteriologic study was done on 126 cases of chronic suppurative otitis media who visited the Department of Otolaryngology, Chosun University Hospital between January 1989 and December 1989 and the following conclusions were obtained. 1) In sex distribution, the male had higher incidence rate than female (M: 56.3%, F:43.7%). 2) In age distribution, 3rd decade (34.1%), 2nd decade (34.1%), were most prevalent. 3) In duration of the disease, the hightest frequence was below 5 years duration 4) Among 126 cases, 98 cases(77.8%) were unilateral (right ear was 47 cases(37.3%) and left ear was 51 cases(40.5%))and 28 cases(22.2%) were bilateral. 5) The 136 cases(88.3%) showed the positive results under culture, but 18 cases(11.7%) didn't growthed. Among 136 cases 95 cases(61.7%) had single infection and the 41 cases(26.6%) had mixed infection. 6) The most frequently isolated bacteria was staphylococcus(38 strains, 27.9%) and next were proteus(27 strains, 19.9%) and pseudomonas (22 strains, 16.2%). 7) The Staphylococcus was sensitive to cephalothin(94.7%), amikacin(78.9%) and resistant to penicaIin(63.2%). 8) The Proteus was sensitive to amikacin(92.6%), cephalothin(88.9%) and resistant to minocycline(81.5%) and gentamicin(70.4%). 9) The Pseudomonas was sensitive to amikadn(86.4%), gemtamicin(59.1%) and resistant to minocycline(90.9%), ampicillin(86.4%) and cephalothin(86.4%).

일반돼지와 개량흑돼지 등심의 물리화학적 특성 및 아미노산 함량

문윤희 경성대학교 공학기술연구소 2004 공학기술연구지 Vol.11 No.-

The physicochemical properties amino acid contents of loins for modern genotype pig(MGP-90, MGP-110) and crosbred black pig(CBP-105) were investigated. The pH, water holding capacity and hardness were not significantly different among pig loins. But the chewiness of MGP-110 were significantly higher than that of MGP-90. The redness(a*) and yellowness(b*) of CBP-105 were significantly higher than that of MGP-90 and MGP-110. The total amino acid contents(17.85~49.08%) were not significantly different among pig loins, the amino acid composition has included many glutamic acid, aspartic acid, lysine and leucine. The free amino acid content was high up to 0.578% in CBP-105, MGP-90(0.164%) and MGP-110(0.180%) were followed. The taurine, glycine, alanine, valine and leucine of CBP-105 were significantly higher than that of MGP-90 and MGP-110. The aroma, tenderness and juiciness were not significantly different among pig loins. But the taste and palatability of MGP-110 and CBP-105 were significantly higher than that of MGP-90.

저급육 첨가가 돼지고기 패티의 품질에 미치는 영향

문윤희 경성대학교 공학기술연구소 2003 공학기술연구지 Vol.S1 No.2

본 연구는 경산모돈육 혼합이 돼지고기 패티의 품질에 미치는 영향을 규명하기 위하여 그 혼합비율을 60(A패티). 40(B 패티). 20(C 패티) 및 60%(D 패티)로 하고 일반성분, 표면색도, 조직감, 아미노산 함량, 지방산 조성 및 관능성을 실험하였다. 수분과 조지방함량은 A 패티가 가장 높았고, 조단백질과 조회분 함량은 D 패티가 높게 나타났다. 명도(L^(*)) 및 황색도(b^(*))는 A와 B 패티가 높았으며, 적색도(a^(*))는 D 패티가 높았다. 경도, 응집성 및 씹힘성은 A와 B 패티가 D 패티보다 낮았다. 아미노산은 모두 glutamic acid, aspartic acid 및 lysine 순으로 함유되어 있었고, 지방산은 oleic acid, palmitc acid 및 linoleic acid 순으로 함유되어 있었다. 향기, 조직감 및 다즙성은 A 패티가, 색깔은 D 패티가 우수하였고 맛 및 종합적인 기호성은 유의적 차이를 보이지 않았다. The effects of adding sow's loin on the chemical compositions, amino acid, faty acid compositions, meat color, texture and sensory properties of the pork patty were investigated. Pork patties prepared from A, B, C and D patties prepared from grade B/E: 60/0, 40/20, 20/40 and 0/60% loins, respectively. Moisture and crude proteins were not different among patties. Amino acid composition was higher in the order glutamic acid, aspartic acid and lysine. Carnosine and aspartic acid were the predominant free amino acid in the patties. Fatty acid composition was higher in the order oleic acid, palmitic acid and linoleic acid. Hunter's L^(*) and b^(*) of A patty higher than those another patties. Hardness, cohesiveness and chewiness of patties prepared from grade B pork meat were lower than patties prepared from grade E pork meat. Palatability was not different among A, B, C and D patties.