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용해인 ( Hae In Yong ),김태경 ( Tae-kyung Kim ),강민철 ( Min Cheoul Kang ),이민혁 ( Min-hyeock Lee ),김미란 ( Mi-ran Kim ),차지윤 ( Ji Yoon Cha ),최윤상 ( Yun-sang Choi ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.5
Purpose: This study was conducted to contribute to the vitalization of the food industry through the analysis of future food technology for producing alternative proteins. The demand for protein is expected to increase due to population growth, but it may be difficult to match protein production compared to the demand. Methods: Food technology for the production of alternative proteins to meet the demand was examined through paper and patent analysis. Results: Meat production that relies on traditional livestock farming cannot meet the growing protein demand, due to climate change and resource depletion. Alternative protein is a future food technology that can replace the traditional livestock industry, which in turn can revitalize the sustainable food industry and contribute to economic growth. Alternative proteins are mainly classified into cultured meat, edible insects, and alternative vegetable proteins. Cultured meat refers to edible protein obtained by collecting live animal cells and multiplying them using cell engineering technology. Proteins extracted from edible insects may also be used in food material. Plant-based protein alternatives include technology that uses plant-derived proteins to manufacture foods similar to livestock foods such as meat and eggs. Through the analysis of future food technology for alternative proteins, we have attempted to examine the competitiveness of original technology that can replace the traditional livestock industry. Conclusion: The results of this study provided information on the development of new source technologies by combining various food technologies involving cultured meat, edible insects, and vegetable protein as replacements for traditional livestock protein.
머루(Vitis coignetiae)의 급여가 계란의 품질에 미치는 영향
용해인(Hae-In Yong),김현주(Hyun-Joo Kim),정사무엘(Samooel Jung),강민구(Mingu Kang),배영식(Young-Sik Bae),조철훈(Cheorun Jo) 충남대학교 농업과학연구소 2012 농업과학연구 Vol.39 No.3
This study was conducted to investigate the effect of dietary supplementation of wild grape (Vitis coignetiae) on egg qualities. Laying hens were randomly assigned to three different dietary groups containing 0, 0.25, and 0.5% of wild grape and fed for 8 weeks, respectively. Eggs were collected after feeding period and stored at 4℃ for 7 days. Egg quality traits and cholesterol level of egg yolk were measured at 0 and 7 days of storage. There were no significant differences in total cholesterol content of egg yolk and egg shell thickness among the treatments. However, egg weights of wild grape-fed groups significantly increased compared to that of control. Dietary supplementation of 0.25% wild grape increased the shell and yolk colors compared to the control. Dietary supplementation of 0.5% wild grape significantly increased albumen height and Haugh unit and decreased egg shell hardness and pH values at day 0. However, no differences were found after 7 days of storage. Consequently, the dietary supplementation of wild grape improved the egg qualities on some extent including egg weights, shell and yolk color, albumen height, and Haugh unit.
용해인(Hae In Yong),김태경(Tae-Kyung Kim),최희돈(Hee-Don Choi),정사무엘(Samooel Jung),최윤상(Yun-Sang Choi) 한국축산식품학회 2020 Food and Life Vol.2020 No.1
The income raise induces the change of the consumer perception about food. Chemical synthesis ingredients for food have been denied by consumer and interest about clean label food has been increased. When manufactured meat products, various ingredients are added to enhance quality properties of meat products. It is typical ingredients that color coupler, acidity control agent, preservatives, antioxidant, coloring agent, flavor enhancer, spice, and sweetener for meat products. Some ingredients such as nitrite, phosphate, sorbate were regulated and limited for using because of their negative effects on health. With this concern about aforementioned ingredients, various studies and effort to replace or reduce these ingredients have been conducted using natural ingredients in academy, institute, and industry. However, there were no specific definition about ‘clean label’ and consumer have bought clean label foods without clear information and comprehension. Therefore, regulation and definition for clean label foods have to be conducted.
난각과 당근 첨가에 따른 인산염 대체 소시지 품질특성 연구
이안수 ( An-su Lee ),용해인 ( Hae In Yong ),구수경 ( Su-kyung Ku ),김태경 ( Tae-kyung Kim ),성정민 ( Jung-min Sung ),박종대 ( Jong-dae Park ),최윤상 ( Yun-sang Choi ) 한국식품조리과학회(구 한국조리과학회) 2020 한국식품조리과학회지 Vol.36 No.4
Purpose: This study investigated quality characteristics of emulsion sausages after applying egg shell and carrot as an alternative for phosphate. Methods: Emulsion sausages were manufactured by adding different concentrations of egg shell (0.3% and 0.5%) and carrot (0% and 1.0%). Quality characteristics such as apparent viscosity, cooking loss, emulsion stability, pH, color, water holding capacity, proximate composition, and textural properties were subsequently examined, as compared to control groups (con (-) without phosphate, and con (+) with 0.15% phosphate). Results: Addition of egg shell and carrot resulted in increased pH value of emulsion sausages. Carrots also imparted significant effect on the color values of cooked emulsion sausages (lightness and redness were reduced, and yellowness was increased). Decreased moisture content was obtained with addition of egg shells, but carrots were helpful in increasing the moisture content. No significant differences were determined for crude protein and fat contents in controls as well as treatment groups. However, addition of carrot and egg shell had positive effects on ash contents. Although con (+) had the highest values for hardness, cohesiveness, gumminess, and chewiness, addition of egg shell and carrot enhanced the aforementioned values. Supplementation with egg shell and carrot also resulted in increased water holding capacity and viscosity, and were effective in reducing the cooking loss of emulsion sausages. Conclusion: Results of our study indicate that adding egg shell and carrot to emulsion sausages improves the quality characteristics such as water holding capacity and total fluid separation. We therefore propose that egg shells and carrots are worthy additives to improve the quality of emulsion sausages.