밀 식이섬유와 분리대두단백의 첨가가 프랑크푸르터의 품질특성에 미치는 영향

김현욱,최지훈,최윤상,한두정,김학연,이미애,심소연,김천제,Kim, Hyun-Wook,Choi, Ji-Hun,Choi, Yun-Sang,Han, Doo-Jeong,Kim, Hack-Youn,Lee, Mi-Ai,Shim, So-Yeon,Kim, Cheon-Jei 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4

The effects of wheat fiber (WF) and isolated soy protein (ISP) on the physicochemical and sensory properties of frankfurter-type sausages were evaluated. The frankfurters were formulated with 2% WF (T1), 2% ISP (T2), and 1% WF plus 1% ISP (T3). The pH of all the samples ranged from 5.90 to 5.94 (p>0.05), and the CIE $L^{\ast}$ values of the WF and ISP treatments were higher than those of the control, but the CIEs of $a^{\ast}$ and $b^{\ast}$ were lower than those of the control (p<0.05). The cooking losses with the treatments were lower than the cooking loss with the control, but there were no significant differences among all the treatments. The treated frankfurters showed better emulsion stability than the control, and T1 had the greatest hardness, cohesiveness, and viscosity (p<0.05). All the frankfurters scored the same for sensory color (p>0.05), and the sensory properties of flavor, juiciness, and overall acceptability of T1 resulted in satisfactory sensory scores. The best results were conclusively obtained with the frankfurters that contained 2% WF. This study showed the potential of WF to be used in frankfurters as a substitute for ISP.

한국형 육포제조를 위한 원료 돈육의 미생물 분포 및 병원성 미생물의 확인

김현욱,김혜정,김태훈,김태임,이주연,김천제,백현동,Kim, Hyoun-Wook,Kim, Hye-Jung,Kim, Tae-Hoon,Kim, Tae-Im,Lee, Joo-Yeon,Kim, Cheon-Jei,Paik, Hyun-Dong 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.1

시중의 정육점 및 백화점 등에서 유통 중인 10종의 돈육 원료에 대한 일반세균, 저온균, 고온균, 혐기성균 및 진균류, 대장균군 등의 미생물학적 분포와 병원성 미생물에 대한 분리동정을 실시하였다. 실험 결과, 원료 돈육에서 중온균은 $3.9{\times}10^2-3.9{\times}10^5cfu/g$으로 높은 분포를 보였고, 저온균은 $1.5{\times}10^3-8.6{\times}10^2cfu/g$, 혐기성균은 중온균, 저온균과 유사한 분포를 보였으나 상대적으로 적게 검출되었고, 고온균은 모든 검체에서 검출되지 않았다. 대장균군 또한 모든 검체에 대해서 검출되지 않았으며, 곰팡이와 효모 등 진균류는 $3.8{\times}10^1-5.1{\times}10^2cfu/g$으로 검출되었다. B. cereus는 돈육 sample B와 J에서 분리되었고, S. aureus의 경우 돈육 sample B에서만 검출되었다. B. cereus는 API kit를 이용한 간이동정에서 99.8%의 상동성을 보였고, S. aureus는 97.8%의 상동성을 보였다.

건강한 한국인 청년에서 성별에 따른 피부표면 미세지형 분석

김현욱,오승학,김남숙,나지은,이상훈,박인성,권순욱,류임주,Kim, Hyun-Wook,Oh, Seung-Hak,Kim, Nam-Sook,Na, Ji-Eun,Lee, Sang-Hoon,Park, In-Sung,Kwon, Soon-Wook,Rhyu, Im-Joo 한국현미경학회 2012 Applied microscopy Vol.42 No.1

The skin is the largest organ of the integument system whose surface is closely related to many physiological and pathological conditions. The skin surface is closely related to functional status of the epidermis and dermis. The outermost surface of the skin shows characteristic pattern defined by small furrows are called micro-relief. The micro-relief change is according to physiological and pathological conditions of the skin. But, there is no data on health Korean skin micro-relief yet. This study presents some aspect of health Korean skin micro-relief from the twenties. The silicon replicas obtained from forearm, dorsum hand and finger were analyzed by profiles were accessed by stereoscopy. We measured density of furrow, width of furrow, and depth of furrow in micro-relief with sectioned silicon replica sample using stereoscope. Stereoscopic analysis showed that male group has a larger density of furrow and depth furrow in finger significantly. The densities of furrow were shown different not only between forearm and finger but also between finger and hand in male with female group. In conclusion, there were differences results between sex different and regional difference in skin replica profile. These quantitative data can be used for basis of further skin research for Korean. 피부는 인체에서 가장 큰 조직으로 가장 바깥쪽에 존재하며 다양한 기능을 수행한다. 항상성 유지를 위한 체온조절, 외부 이물질 등에 대한 보호작용, 그리고 촉각이나 통각 및 온도를 느끼는 역할을 수행한다. 이러한 피부는 손톱, 발톱, 털, 땀샘 등의 다양한 부속기관을 가지고 있으며 나이, 성별, 생활환경 등에 의해 다양한 특징을 보이게 된다. 특히 손발의 주름과 같은 미세지형은 피부의 부위에 따라 다양한 형태를 지니며 성별에 따른 차이도 보이는 것으로 알려져 있다. 그러나 한국인 건강한 청년의 피부미세지형에 관한 연구는 아직 진행되지 않았다. 따라서 본 연구에서는 한국인 청년을 대상으로 아래팔 앞쪽, 손등 그리고 가운데 손가락 첫째 마디 등쪽의 피부미세지형을 분석하고 성별 및 위치에 따른 차이를 분석하고자 한다. 실리콘을 이용하여 측정하고자 하는 피부 위치의 모사판을 획득하였으며 획득된 시료는 주름의 빈도, 폭, 깊이 등을 측정하기 위하여 얇게 세절하여 실체현미경으로 촬영 하였으며 성별간 차이와 성별 내 위치간 차이에 대해 측정 및 분석하였다. 남성과 여성에서 주름 빈도의 경우 손등과 아래팔 앞쪽은 여성이, 손가락은 남성이 통계적으로 유의하게 높았으며 동일 성별의 경우 남녀 모두 손가락의 경우에 주름의 빈도가 높게 나타남을 알 수 있었다. 상기 연구에 의한 결과는 건강한 젊은 남녀 한국인 피부 미세지형 자료로 추후 진행될 피부와 관련된 다양한 연구에 기초자료로 활용될 수 있으리라 생각된다.

배양된 시경세포 관찰을 위한 초고압전자현미경 홀마운트 시료제작기법

김현욱,홍순택,오승학,박창현,김현,류임주,Kim, Hyun-Wook,Hong, Soon-Taek,Oh, Seung-Hak,Park, Chang-Hyun,Kim, Hyun,Rhyu, Im-Joo 한국현미경학회 2011 Applied microscopy Vol.41 No.1

High-voltage electron microscope (HVEM) has higher resolution and penetration power than conventional transmission electron microscope that could be load thick specimen. Some researchers have taken this advantage of HVEM to explore 3-dimensional configuration of the biological structures including tissue and cells. Whole mount preparations has been employed to study some cell lines and primary culture cells. In this study, we would like to introduce useful whole mount preparation method for neuronal studies. The plastic coverslips were punched, covered by formvar membrane and coated with carbon. The neurons obtained embryonic 18 rat hippocampus were seeded on the prepared cover slip. The coverslips were fixed, dried in freeze drier and kept in a descicator until HVEM observation. We could observe detailed neuronal structures such as soma, dendrite and spine under HVEM without conventional thin section and heavy metal stain. The anaglyphic image based on stereo paired image ($-8^{\circ},+8^{\circ}$) provides three dimensional perception of the neuronal dendrites and their spines. This method could be applied to sophisticated analysis of dendritic spine under the various experimental conditions.

Effect of Tenderizer on Physical Quality and Microbial Safety during Korean Beef Jerky Production

김현욱,한두정,김천제,백현동,Kim, Hyoun-Wook,Han, Doo-Joung,Kim, Cheon-Jei,Paik, Hyun-Dong Korean Society for Food Science of Animal Resource 2008 한국축산식품학회지 Vol.28 No.5

The physical quality and microbial safety of Korean beef jerky was evaluated at various steps during its preparation. Microbial counts in raw beef demonstrated mesophillic bacteria at 4.20 Log CFU/g, psychrotrophic bacteria at 3.85 Log CFU/g, anaerobic bacteria at 4.90 Log CFU/g, and yeast and molds at 1.92 Log CFU/g. Spore-forming bacteria and coliforms were not detected in raw beef samples. Spices and spiced meats showed similar trends in microbial counts, demonstrating minimal microbial contamination during these stages of preparation. The final beef jerky product exhibited counts of mesophillic bacteria at 1.15-1.66 Log CFU/g, psychrotrophic bacteria at 1.15-1.66 Log CFU/g, and anaerobic bacteria at 0.81-1.72 Log CFU/g. Spore-forming bacteria, yeast and molds, and coliforms were not detected in beef jerky. Significant differences from added ingredients occurred for instron textural profile analysis traits for hardness. In general, Korean beef jerky with humectant and tenderizer had lower hardness than control (without humectant and tenderizer). Also, the sample added with 0.01% protease from Streptomyces griseus had lower hardness than all samples. All samples had 0.7l to 0.72 water activities, and the color and pH were not shown in significant changes of all samples.

한국형 슬라이스 우육포의 미생물학적, 이화학적 및 관능적 품질특성 평가

김현욱,이은경,한두정,최지훈,김천제,백현동,Kim, Hyoun-Wook,Lee, Eun-Kyung,Han, Doo-Jeong,Choi, Ji-Hun,Kim, Cheon-Jei,Paik, Hyun-Dong 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.1

본 연구는 한국형 슬라이스 육포를 실온조건과 가속조건 하에서 저장하면서 육포의 형태와 조미한 양념과 환경조건에 따른 육포의 미생물 균수의 변화와 이화학적 품질의 변화를 관찰하기 위하여 실시하였다. 육포 저장 중의 일반세균수는 실온조건 저장과 가속조건 저장 모두에서 큰 변화가 없었고, 대장균군과 B. cereus는 검출되지 않았다. 저장기간 동안의 이화학적 특성은 점차 감소하는 경향을 나타내었다. 관능검사의 결과 저장기간이 길어짐에 따라 점차적으로 감소하는 경향을 보였으며, 가속조건에서 종합적인 기호도는 육포의 상품성이 없어지는 시점을 5라고 했을 경우 28일째에 5.3의 값을 나타내었다. 실온조건저장의 경우 종합적인 기호도는 6.3정도로 우수한 관능검사 성적을 나타내었다. 따라서, 본 실험의 결과를 종합해 볼 때 새롭게 개발한 한국형 슬라이스 육포는 미생물적 안전성이 우수하고, 이화학적 품질과 관능적 품질이 우수하며, 장기간 저장할 수 있는 우수한 품질의 육포라고 판단된다. We evaluated the microbial safety and quality characteristics of Korean slice beef jerky, and investigated these properties over 28-day and 90-day storage periods at room temperature ($25^{\circ}C$) and elevated temperature ($35^{\circ}C$). After microbial counts of all samples, mesophilic bacteria were detected at 1.23 Log CFU/g at day 0. Counts of mesophilic bacteria did not change significantly in all samples, and coliforms and Bacillus cereus were not detected in all samples during storage at either $25^{\circ}C$ or $35^{\circ}C$. TBA values, Aw, and pH were investigated. The Aw of korean slice beef jerky stored at room temperature was 0.71 at day 0, and was reduced to 0.61 after 90 days. The TBA value increased as storage time increased, and its TBA value was 0.48 after 90 days of storage. The pH of all samples did not change significantly. At $35^{\circ}C$ storage, TBA values, Aw, pH were not significantly different than those stored at $25^{\circ}C$. Also, the sensory properties of all samples were not significantly different between two storage temperatures. In conclusion, these results suggest Koran slice beef jerky ould be used as basic study for development of the commercial beef jerky.

3차원 유한요소 해석을 통한 압전에너지 도로의 장기 공용성 예측

김현욱,남정희,최지영,Kim, Hyun Wook,Nam, Jeong-Hee,Choi, Ji Young 한국도로학회 2017 한국도로학회논문집 Vol.19 No.5

PURPOSES : The piezoelectric energy road analysis technology using a three-dimensional finite element method was developed to investigate pavement behaviors when piezoelectric energy harvesters and a new polyurethane surface layer were installed in field conditions. The main purpose of this study is to predict the long-term performance of the piezoelectric energy road through the proposed analytical steps. METHODS : To predict the stresses and strains of the piezoelectric energy road, the developed energy harvesters were embedded into the polyurethane surface layer (50 mm from the top surface). The typical type of triaxial dump truck loading was applied to the top of each energy harvester. In this paper, a general purpose finite element analysis program called ABAQUS was used and it was assumed that a harvester is installed in the cross section of a typical asphalt pavement structure. RESULTS : The maximum tensile stress of the polyurethane surface layer in the initial fatigue model occurred up to 0.035 MPa in the transverse direction when the truck tire load was loaded on the top of each harvester. The maximum tensile stresses were 0.025 MPa in the intermediate fatigue model and 0.013 MPa in the final fatigue model, which were 72% and 37% lower than that of the initial stage model, respectively. CONCLUSIONS : The main critical damage locations can be estimated between the base layer and the surface layer. If the crack propagates, bottom-up cracking from the base layer is the main cracking pattern where the tensile stress is higher than in other locations. It is also considered that the possibility of cracking in the top-down direction at the edge of energy harvester is more likely to occur because the material strength of the energy harvester is much higher and plays a role in the supporting points. In terms of long-term performance, all tensile stresses in the energy harvester and polyurethane layer are less than 1% of the maximum tensile strength and the possibility of fatigue damage was very low. Since the harvester is embedded in the surface layer of the polyurethane, which has higher tensile strength and toughness, it can assure a good, long-term performance.

맵리듀스 기반 대용량 개인정보 분산 암호화 처리 시스템

김현욱,박성은,어성율,Kim, Hyun-Wook,Park, Sung-Eun,Euh, Seong-Yul 한국정보통신학회 2014 한국정보통신학회논문지 Vol.18 No.3

대량의 개인정보가 수집되어 활용됨에 따라 개인정보 유출 등의 보안 문제가 발생하고 있다. 이에 최근에는 수집된 개인정보를 암호화 하여 저장하고 활용하는 방법이 사용되고 있다. 본 논문에서는 기존에 수집된 대량의 개인정보를 단시간에 암호화하기 위한 방법으로 맵리듀스 기반의 분산 암호화 처리 방법을 제안하고, 시스템을 설계하고 구현하였다. 또한 맵리듀스 기반의 분산 암호화 처리 방법의 성능을 검증을 위해 테스트 환경을 구축하여 비교 실험을 진행하였다. 실험 결과 토큰 서버의 암호화 처리 시간이 순차처리 대비 평균 시간 효율이 약 15.3% 정도 향상 하였으며, 병렬처리대비 약 3.13%정도 향상되는 것을 확인 하였다. Collecting and utilizing have a huge amount of personal data have caused severe security issues such as leakage of personal information. Several encryption algorithms for collected personal information have been widely adopted to prevent such problems. In this paper, a novel algorithm based on MapReduce is proposed for encrypting such private information. Furthermore, test environment has been built for the performance verification of the distributed encryption processing method. As the result of the test, average time efficiency has improved to 15.3% compare to encryption processing of token server and 3.13% compare to parallel processing.

HACCP 적용을 중심으로 본 해외 식품운반 관리체계의 특징과 우리나라 축산물 유통단계 안전관리 현황 조사 연구

김현욱,백현동,홍완수,이주연,Kim, Hyoun-Wook,Paik, Hyun-Dong,Hong, Whan-Soo,Lee, Joo-Yeon 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.4

HACCP is a scientific and systematic program that identifies specific hazards and gives measures for their control to ensure the safety of foods. Based on the Livestock Products Processing Act, the HACCP system is now being applied to Korean livestock products since December 1997, and Korea is accelerating its application from farm to table, including in farms, slaughterhouses, livestock product industries, retail markets, and transportation. The transport of livestock and its products is one of the vulnerable sectors in terms of food safety in Korea. Meats are transported in trucks in the form of carcasses or packaged meats in boxes. Carcasses may be exposed to microbiological, physical, and chemical hazards from the environment or through cross-contamination from other meats. Poor cleaning or maintenance of vehicles and tools may also raise the exposure of carcasses to microbiological or chemical hazards. HACCP application and its acceleration in distribution, particularly in transport, is regarded as critical to the provision to consumers of ultimately safe livestock products. To achieve this goal, steady efforts to develop practical tools for HACCP application should be carried out.

한국형 고추장 양념 돈육포의 미생물학적, 이화학적 및 관능적 품질 특성

김현욱,이경아,한두정,김천제,백현동,Kim, Hyoun-Wook,Lee, Kyoung-Ah,Han, Doo-Jeong,Kim, Cheon-Jei,Paik, Hyun-Dong 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.3

본 연구는 육포를 실온조건과 가속조건 하에서 저장하면서 육포의 양념, 포장조건과 환경조건에 따른 육포의 미생물균수의 변화와 이화학적 품질의 변화를 관찰하기 위하여 실시하였다. 육포 저장중의 일반세균수는 실온조건 저장과 가속조건 저장 모두에서 큰 변화가 없었고, 대장균군과 B. cereus는 전 저장기간 동안 검출되지 않았다. 저장기간 동안의 이화학적 특성은 점차 감소하는 경향을 나타내었다. 모든 육포에서의 관능검사는 저장기간이 길어짐에 따라 점차적으로 감소하는 경향을 보였으며, 가속조건에서 전체적인 기호도는 육포의 상품성이 없어지는 시점을 5라고 했을 경우 28일째에 5.54의 값을 나타내었다. 실온조건 저장의 경우 전체적인 기호도는 7.13으로 우수한 관능검사 성적을 나타내었다. 따라서 본 실험의 결과를 통해 새롭게 개발한 한국형 고추장 양념 돈육포는 미생물학적인 안전성이 우수하고, 이화학적 품질과 관능적 품질이 비교적 우수한 육포라고 판단하였다. The aim of this study was to evaluate the microbial safety and quality changes of Korean sliced pork jerky, and to investigate these properties over 90 days and 28 days of storage at room temperature $(25^{\circ}C)$ and elevated temperature $(35^{\circ}C)$. Based on the microbial counts of pork jerky, mesophilic bacteria were detected at 2.50 log CFU/g at day 0. The mesophilic bacterial count did not change significantly for all samples, and coliform bacteria and Bacillus cereus were not detected in any samples during storage at either $25^{\circ}C\;or\;35^{\circ}C$. The following physicochemical qualities were also investigated: TBA value, Aw, and pH. In the case of $25^{\circ}C$ storage, the Aw of Korean sliced pork jerky was 0.72 at day 0, and was reduced to 0.58 after 90 days of storage. The TBA value increased as the storage time increased, and was 0.52 after 90 days of storage. The pH of all samples did not change significantly. In the case of $35^{\circ}C$ storage, the TBA, Aw, and pH values were not significantly different from those obtained during $25^{\circ}C$ storage. In addition, the sensory properties of all samples were not significantly different between storage at the two temperatures. In conclusion, these results suggest Korean sliced pork jerky could be used to study the development of commercial pork jerky.