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성삼경(Sam Kyung Sung),박정수(Jeong Soo Park),조용대(Yong Dae Cho) 한국경영학회 1996 經營學硏究 Vol.25 No.3
This study discusses the statistical properties of a mixed diffusion-jump process and conducts the tests of fit for the stochastic process to 20 Korean individual common stocks as well as the Korean stock indices. The maximum likelihood estimates of the process parameters are obtained and Kolmogorov Smirnov tests for the goodness-of-fit are performed. The results reveal that the mixed diffusion-jump process model has the significant descriptive power. The implications of these findings are investigated further.
소금첨가량을 줄인 유화형소시지의 물성과 기호성에 미치는 인산염의 효과
성삼경 ( Sam Kyung Sung ) 한국축산학회 1987 한국축산학회지 Vol.29 No.8
The study was conducted to determine the effect of sodium acid pyrophosphates (SAPP) and replacement of NaCl with KCl on water-holding capacity (WHC), emulsion stability (ES) textural properties and acceptability of emulsion type sausage. The treatments contained NaCl 100%, NaCl 65%+KCl 35%, NaCl 50%+ KCl 50% and KCl 100% levels with or with no 0.2% SAPP. The replacement of NaCl with KCl was calculated by equivalent ionic strengths. The results obtained are summarized as follows: 1. The WHC (p$lt;0.01), EC (p$lt;0.05) and ES (p$lt;0.01) were significantly increased by SAPP. The ES was greatly (p$lt;0.01) lowered in 50 and 100% KCl levels compared to 100% NaCl levels. However, there were no significant differences between KCl 35% levels and 100% NaCl levels. 2. Hardness and chewiness were higher (p$lt;0.01) in SAPP than in no SAPP and were higher (p$lt;0.05) in 100% NaCl level than the other treatment levels regardless of SAPP addition. 3. Acceptability tended to have high score in SAPP. However, the difference in acceptability between KCl 35% and NaCl 100% levels was not found. KC1 100% level showed the Lowest score (p$lt;0.01). 4. These results suggest that NaCl could be partially replaced by 35% of KCl level in the presence of 0.2% SAPP.
성삼경,Sung, Sam-Kyung 한국식품과학회 1989 한국식품과학회지 Vol.21 No.4
The effect of high temperature aging on the meat tenderness improvement was studied, and also the effect of salt, pyrophosphate and succinic anhydride on binding characteristics of restructed beef were compared. At high temperature aging, shear force value decreased and myofibrillar fragmentation index increased as the aging progressed. From the electronic microscopic observation, the morphological change of myofibril appeared much faster when the meat was aged at high temperature. Added salt increased TBA values and rupture strength while reducing cooking loss. Increase in pyrophosphate decreased rooking loss and Increased rupture strength and TBA value. When salt and pyrophosphate were combined, the effects were somewhat additive. Added succinic anhydride increased cooking loss and hardness and decreased color rating, acceptability rating and adhesiveness, but cohessiveness was not significantly different from control group containing salt and pyrophosphate. The results suggest that high temperature aging have greater improving effect of meat tenderness of Korean native male cattle compared to low temperature aging and addition of succinic ahydride in combination with salt and pyrophosphate reduce binding ability of restructured beef. 저급육인 한우숫소의 앞다리고기를 도살직후 $16{\pm}2^{\circ}C$에서 고온숙성하여 연도개선 효과를 검토하였다. 또한 24시간 고온숙성한 후, 재구성육을 조제하여 결착성 개선방법을 모색하였다. 시료의 처리는 소금(0, 0.5, 1.0%), pyrophosphate(0, 0.3, 0.5%)와 이들의 혼용효과를 검토하였고, 소금(0.5%)과 pyrophosphate(0.3%)를 혼용한 원료에 succinic anhydride(0, 0.1, 0.2, 0.3%)를 첨가하여 석시닐산의 첨가효과를 검토하였다. 얻어진 결과는 다음과 같다. 1. 고온숙성은 저온숙성에 비하여 전단력이 낮았고, 근원섬유소편화지수가 높았으며, 연도개선의 효과가 뛰어났다. 전자현미경에 의한 형태학적 변화의 결과도 이들 결과 일치하였다. 2. 재구성육의 파단응력은 소금과 인산염의 첨가수준이 증가할수록 높아졌고, 소금과 인산염을 혼용할 경우, 현저히 증가하였다. 3. 조리수율은 소금과 인산염의 첨가수준이 증가할수록 낮아졌고, 소금과 인산염을 혼용할 경우, 현저하게 감소하였다. 4. TBA가는 소금 첨가수준에 비례하여 증가하였으며, 인산염 및 인산염과 소금혼용의 경우는 약간 증가하는 경향이었다. 5. 석신산은 재구성육의 결착력과 품질개선에 전혀 도움이 되지 않았다.
노계육의 preblend 와 기계발골육의 특성 및 이용에 관한 연구 Ⅱ. 기계발골 노계육 preblends 의 기능적 특성과 그 유화물의 조직적 특성
성삼경(Sam Kyung Sung),이신호(Shin Ho Lee) 한국축산학회 1989 한국축산학회지 Vol.31 No.1
This experiment was carried out to investigate the effect of preblending on the functional characteristics of mechanically deboned meat of spent layers and textural characteristics of emulsion made from preblends that had been stored for 5 days. Preblending was carried out at various conditions just after mechanically deboning. The results obtained are as follows. l. Emulsifying capacity and water holding capacity of preblends were higher than those of no-preblend. As the storage time increased those capacities increased. Extractability of soluble protein of preblends also showed simillar tendency. 2. Emulsion stability of preblends was better than that of no-preblend and the stability increased as the level of salt increased. 3. Hardness, cohesiveness, brittleness and gumminess of an emulsion type sausage made from preblends increased as the level of salt increased.
노계육의 preblend 와 기계발골육의 특성 및 이용에 관한 연구 1 . 기계발골 노계육의 미세구조와 preblending 에 의한 화학적 및 미생물학적 특성의 변화
성삼경(Sam Kyung Sung),이신호(Shin Ho Lee) 한국축산학회 1988 한국축산학회지 Vol.30 No.12
In order to improve the utilization of poultry meat of spent layer, preblending was carried out with varying salt concentrations(0, 2 and 4 %), just after mechanically deboning Ultrastructure of mechanically deboned meat of spent layer chemical and microbiological characteristics of preblends were observed. The results obtained were as follows l. Crude fat, crude ash and calcium content of mechanically deboned meat of spent layer were higher than those of hand deboned meat of spent layer, while crude protein content was lower. Also compared with hand deboned meat, total pigment of mechanically deboned meatwas a little higher, whereas hemoglobin content was similar. 2. TBA value of no-preblend increased remarkably and that of preblends increased gradually during storage. 3. Ultrastructure of mechanically deboned meat of spent layer showed lack of integration of myofibrils and especially Z -line arrangement was out of order. 4. Microbial counts of preblends(total bacterial count, psychrotrophic bacterial count) were lower than those of no-preblend.
한우육의 물리적 및 형태적 변화에 미치는 고온숙성의 효과
성삼경(Sam Kyung Sung),안동현(Dongs Hyun Ahn),김수민(Soo Min Kim) 한국축산학회 1988 한국축산학회지 Vol.30 No.11
For the purpose of improving the tenderness of Korean Native cattle, longissimus dorsi muscle was aged at different temperatures of 2℃ and 16℃ right after slaughtering. The shear force value, myofibrillar fragmentation index, and sarcomere length, and the morphological changes were observed. Shear force value decreased and myofibrillar fragmentation index increased as the aging progressed, especially at 16℃. Also the sarcomere length increased as the aging progressed, but direct relationship with tenderness was not evident. From the electron microscopic observation it was learned that the morphological change of myofibril and disappearance of Z-line was evident only after 10 days of aging at 2℃ while it took only 1 day at 16℃. The results suggest that the aging at 16℃ have greater improving effect of meat tenderness of Korean Native male cattle compared to conventional low temperature aging.