항생제 대체를 위한 비타민 E 및 한방부산물을 포함한 허브추출물 및 효소제 복합처리가 거세돈의 혈액콜레스테롤 및 식육의 품질에 미치는 영향

강석남,김종덕,김일석,진상근,이무하,Kang, Suk-Nam,Kim, Jong-Duck,Kim, Il-Suk,Jin, Sang-Keun,Lee, Moo-Ha 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.1

본 연구는 비타민 E 및 한방부산물을 함유한 항생물질(T1), 비타민 E 및 한방부산물 함유 허브추출물(0.03%, T2) 그리고 비타민 E 함유 한방부산물 함유 효소제(0.1% aminolevulinic acid, T3)의 급여가 거세돈육의 일당증체량과 사료요구율등의 생산성 및 식육의 육질에 미치는 영향에 대해 연구하여 이들 처리 물질들의 항생제 대체물질로서의 가능성에 대해 연구하였다. 허브추출물 처리군(T2)의 일당증체량이 가장 좋은 결과를 나타내었으나, 일당증체량 및 사료요구율에 있어 대조구와 유의적인 차이를 나타내지 않았다. 혈청 총 콜레스테롤 및 LDL-콜레스테롤 함량의 경우 T2 처리군이 대조군보다 낮은 함량을 나타내었으며(각각 114.71과 68.09 mg/dL), 한약부산물과 비타민E의의 처리가 HDL-콜레스테롤을 높였으며, LDL-콜레스테롤을 낮추었다. 비타민을 첨가한 처리군 T1, T2 그리고 T3의 근육내 비타민의 함량이 대조군 보다 유의적으로 높게 나타났다(각각 2.11, 2.21 and 2.18 mg/kg). 잔류 항생물질의 경우 대조군에서는 chlortetracycline이 0.08 ppm이 검출되었으나 처리군에서는 검출되지 않았다. TBARS와 VBN 함량은 T2 처리군(각각 0.06 mg MA/kg과 11.21 mg%)과 T3 처리군(각각 0.05 mg MA/kg과 8.23 mg%)이 대조군보다 유의적으로 낮게 나타났다. 하지만 가열감량 및 드립감량은 대조군과 처리군과의 유의적인 차이가 나타나지 않았다. This study was carried out to know the effect of the oriental medicinal plants byproduct containing vitamin E and 0.1% antibiotics (T1) and the oriental medicinal plants byproduct containing vitamin E and the replacing antibiotics by 0.03% herb extracts (T2) and 0.1% aminolevulinic acid (T3) on production performance of finishing hog and its meat qualities. There were no significant differences in the daily weight gain, feed intake, and feed conversion rate values between all treatment groups. However, the T2 group tends to have a higher daily weight gain (g/day) than the other groups (p>0.05). The T2 group showed lower total-cholesterol and LDL-cholesterol contents (114.71 and 68.09 mg/dl, respectively) than the control in the blood serum (p<0.001), and all the treated groups of oriental medicinal plants byproduct and vitamin E increased HDL-cholesterol and decreased LDL-cholesterol contents in the blood serum. Content of vitamin E in muscles from the group T1, T2 and T3 (2.11, 2.21 and 2.18 mg $kg^{-1}$, respectively) showed higher levels than those of control. The presence of antibiotics (chlortetracycline) in hog loin meat were detected (0.08 ppm) in control sample. However, there was no antibiotic in other treated hog loin meats (T1, T2 and T3, respectively). The thiobarbituric acid reactive substances and volatile basic nitrogen values of the groups T2 (0.06 mg MA $kg^{-1}$ and 11.21 mg%, respectively) and T3 (0.05 mg MA $kg^{-1}$ and 8.23 mg%, respectively) were significantly (p<0.05) lower than that of control in loin meat. However, there was no significant difference between treated samples (T1, T2 and T3, respectively) and control in cooking loss and drip loss.

기업식 대학 구조조정 추진의 균열과 대학 구성원의 저항 : A사립대학 사례를 중심으로

강석남 ( Kang Suk-nam ),백승욱 ( Baek Seung-wook ) 민주화운동기념사업회 2021 기억과 전망 Vol.- No.44

2000년대 한국 사회의 신자유주의적 전환의 일환으로 시장 논리에 근거해 평가와 경쟁을 모토로 삼는 ‘대학 기업화’가 추동되었다. 기업화에 따른 기업식 대학 구조조정은 특히 사립대의 ‘독점적 의사 결정 구조’와 ‘대학 컨설팅’이 결합된 형태로 적극 추진되었다. 이 결합은 학내 구성원으로 하여금 컨설팅 자체가 내포한 시장 논리와의 대결과 더불어, 컨설팅이 배제시킨 민주적 의사 결정의 의제화를 동시에 수행해야 하는 이중의 과제를 강제했다. 기업식 대학 구조조정을 선도적으로 수행한 사례로 B재벌 법인이 인수한 A사립대학에 주목할 필요가 있다. 특히 2015년 학과제 폐지를 전면으로 내세웠던 A대학의 구조조정 사례는 학내 구성원들의 ‘저항’이 재벌 법인 등장 이래처음으로 구조조정안을 막아내는 성과로 마무리되었다는 점에서 그러하다. 교수 주체들의 주도 아래 학생 주체들의 지원으로 구체화된 저항은 독점적 의사 결정 구조와 컨설팅의 결합에 균열을 내고, 학생·교수·직원·본부 대표로 구성된 ‘대표자회의’라는 민주적 대학 거버넌스를 출범시킬 수 있었다. 이러한 대학 민주화운동으로서 A대학의 경험은 학령인구 감소로 예고된 전면적 대학 구조조정에 직면한 한국 대학 사회 구성원들에게 참조할 만한 사례를 제공한다는 점에서 의의가 있다. The corporatization of universities was a mainstream part of South Korea’s neoliberal transition in the 2000s. As a tool for corporatizing universities, regular evaluations and competitions were introduced based on market logic. In particular, the active restructuring of the governance structure at private universities strengthened monopolized decision-making and the authority of consulting agencies outside the universities. This new form of governance forced university professors and students to face the double challenge to compete with the market logic inherent in the new rules enforced by consulting agencies while placing the recovery of democratic decision-making, which was pushed out by the new rules, as an agenda. The protests held against university restructuring in Private University A after its takeover by Conglomerate (chaebol) B present a unique and worthwhile case of university corporatization for investigation, especially because the restructuring was successfully blocked by the protests of internal members for the first time since the emergence of chaebol companies. In 2015, University A pushed ahead a radical restructuring project aiming to abolish the university’s department system. Under the initiative of professors who organized an Emergency Committee of Professor Representatives, protests were held, supported by organized students. The resistance of professors and students created fractures in the new governance structure characterized by monopolized decision-making and consulting agencies, and the Council of University Representatives was launched as an outcome, establishing a democratic university governance structure composed of equal membership between university authorities on the one hand and professors, students, and university staffs on the other hand. The democratization experience of University A provides valuable implications for South Korea’s universities facing large-scale commercialized restructuring due to the decrease in school age population. on overcoming commercialized university restructuring.

축산물 및 가공 : 인진쑥 급여가 성별에 따른 육성-비육기 돈육의 도체 및 육질특성에 미치는 영향

김일석 ( Il Suk Kim ),진상근 ( Sang Keun Jin ),송영민 ( Young Min Song ),김철욱 ( Chul Wook Kim ),조광근 ( Kwang Keun Jo ),정기화 ( Ki Hwa Chung ),강석남 ( Suk Nam Kang ) 한국동물자원과학회 ( 구 한국축산학회 ) 2008 한국축산학회지 Vol.50 No.6

인진쑥 첨가 비육돈의 식육 성분 조성 및 관능적 특성에 미치는 영향

김일석,진상근,강석남,Kim, Il-Suk,Jin, Sang-Keun,Kang, Suk-Nam 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.1

This study was conducted to determine the effects of mugwort powder on meat compositions (proximate analysis, meat cholesterol, fatty and amino acid composition) and sensory characteristics in finishing pigs ($LY{\times}D$). Each $20{\times}3$ pigs (75 kg) were randomly allotted to three treatments. Mugwort powder was added for 0 (C), 0.5 (T1), 1.0 (T2), or 1.5% (T3) in basal diet, respectively for 50 days. Moisture, protein, ash, and cholesterol were not significantly different between the samples, however, the compositions of fat in T2 and T3 were significantly lower than the control (p<0.05). The amino acid composition did not differ significantly in the samples. The total sum of saturated fatty acid (SFA) and unsaturated fatty acid (UFA) did not differ significantly in the samples. The compositions of linoleic acid, linolenic acid, essential fatty acid (EFA) and polyunsaturated fatty acid (PUFA) were lowest significantly in T3, however, monounsaturated fatty acid (MUFA) were highest in T3 (p<0.05). The fatty acid compositions of arachidonic acid, EFA and PUFA were highest significantly in T2 (p<0.05). There were no significant differences in the sensory characteristics of fresh and cooked meats in the samples.

올리브유처리 토마토 분말과 정제 Lycopene이 저장 중 양념육의 물리화학적 및 관능적 특성에 미치는 영향

김일석,진상근,강석남,허인철,최승연,Kim, Il-Suk,Jin, Sang-Keun,Kang, Suk-Nam,Hur, In-Chul,Choi, Seung-Youn 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.3

This study was carried out to determine the effects of olive-oil prepared tomato powder (OPTP) and lycopene on seasoned raw pork. 1.5% OPTP was added in T1 and 3.0% in T2; and 0.03% refining lycopene was added in T3. While in storage, pH values of the treated samples were lower (p<0.05) than those of the control samples. Upon increasing storage, salinity values of OPTP samples increased as well, however, the values of T3 did not change. There were significantly higher TBARS values observed in the OPTP samples compared to control, but no significant difference between T3 and the control samples in TBARS values during storage. VBN values of T2 samples were lower than that of other samples at Day 3 and Day 6 of storage. At Day 9 however, the VBN values of T1 and T2 were significantly higher than those of the control and T3. There was no significant difference between the control and the treated samples in the total plate counts. There were relatively higher redness, yellowness and chromatic values observed in the treated samples than in control. In sensory evaluation, there was no significant difference between the control and the treated samples in color, tenderness, juiciness and overall acceptability.

홍삼추출물 첨가가 저염, 저지방 돈육 소시지의 품질 특성에 미치는 영향

김일석,진상근,강석남,Kim, Il-Suk,Jin, Sang-Keun,Kang, Suk-Nam 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.4

본 실험은 홍삼추출물의 농도별 처리를 통한 저염, 저지방 소시지 개발을 위하여 무처리(C), 아스코르빈산 나트륨 0.1%(V), 홍삼추출물(RGE) 0.5%(T1), 1%(T2) 및 1.5% (T3)를 첨가하여 품질 평가를 실시하였다. pH, 가열감량, CIE $b^*$은 T3처리구가 다른 시험구보다 높게 나타났으며(p<0.001). 명도(CIE $L^*$) 및 적색도(CIE $a^*$)는 낮게 낮아졌다(p<0.001). 또한, T3이 C보다 경도(hardness) 및 표면경도(surface hardness)가 낮게 나타났으나(p<0.01), 응집성(cohesiveness)은 RGE처리구가 높게 나타났다(p<0.05). 관능검사 측정결과 향기에서 T2 및 T3이 C 및 V보다 높게 나타내었지만(p<0.05), 육색, 맛, 조직감, 다즙성 및 종합적인 기호도는 시험구간 유의적인 차이를 나타내지 않았으며, 저장 1, 2 및 3주차의 TBARS에 있어 T3가 다른시험구보다 유의적으로 높게 나타났으나(p<0.01), T2 및 T3는 저장기간 동안 TBARS의 유의적인 변화가 나타내지 않았다(p>0.05). VBN 및 총균수는 저장 3 및 4주차에는 RGE처리구가 C보다 유의적으로 낮게 나타났다(p<0.01). 이상의 결과, 1% 이상의 RGE첨가구가 지방산화, 향기, 미생물학적 측면에서 우수한 결과를 나타내었다. In this study, the effects of red ginseng extracts (RGE), which has been used as an antioxidant and antimicrobial agent, on pork sausage were evaluated. The treatments were as follows; addition of 0.01% sodium ascorbate (V), 0.5% RGE (T1), 1.0% RGE (T2) and 1.5% RGE (T3) to the basal formula (C). T3 had a significantly higher pH, cooking loss and yellowness ($CIEb^*$) and lower lightness (CIE $L^*$) and redness (CIE $a^*$) than the other samples. The hardness and surface hardness values of 1.5% RGE treated sample were significantly lower (p<0.01) than those of C. However, the cohesiveness values of the RGE samples were higher than the others (p<0.05). In the sensory evaluation, no significant differences in color, taste, texture, juiciness and acceptability were observed among the tested samples, while, the aroma scores of T2 and T3 were higher than those of the C and V samples (p<0.05). The TBARS values of RGE treated groups were higher (p<0.05) than the C sample after 1, 2 and 3 weeks of storage; however, this value did not increase with storage time (p>0.05). When the RGE concentration was high, the reduction in total plate counts and VBN value at week 3 and 4 of storage (p<0.01) decreased. In conclusion, red ginseng extracts seemed to have a positive impact on lipid oxidation, aroma and the microbial characteristics of pork sausage.

기계발골계육 회수단백질을 활용한 돈육 소시지의 품질 및 저장성 향상을 위한 동충하초, 누에고치 및 Conjugated Linoleic Acid의 첨가 효과

진상근,김일석,강석남,허인철,최승연,강상하,양한술,주선태,박구부,Jin, Sang-Keun,Kim, Il-Suk,Kang, Suk-Nam,Hur, In-Chul,Choi, Seung-Yun,Kang, Sang-Ha,Yang, Han-Sul,Joo, Seon-Tea,Park, Gu-Boo 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.2

This study was conducted to investigate the effects of the addition of cordyceps ochraceostromat, conjugated linoleic acid (CLA) and silkworm cocoon on the quality and storage characteristics of pork sausage manufactured by MDCM (mechanically deboned chicken meat) recovered protein. The samples were divided into 5 groups (sausage made from pork ham; control, 40% of MDCM recovered protein to replace pork ham; T1, 40% of MDCM recovered protein to replace pork ham with 0.1% cordyceps ochraceostromat; T2, 40% of MDCM recovered protein to replace pork ham with 0.1% CLA; T3, and 40% of MDCM recovered protein to replace pork ham with 0.1% silkworm cocoon; T4). The control sample had a higher moisture and protein contents and lower fat content than the other samples during 4 weeks of storage at $4^{\circ}C$ The treatment samples had lower lightness and higher redness values than the control (p<0.05). Hardness, cohesiveness, gumminess and chewiness were significantly lower in the treatment samples than the control (p<0.05). All sausage samples showed a significant increase in thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, and total plate counts during the storage time (p<0.05). In addition, the MDCM treatment samples had higher TBARS values than the control, but the VBN value of the treatment samples was lower than the control after the 4 weeks storage period.

인진쑥 첨가가 비육기 암퇘지의 도체 및 육질 특성에 미치는 영향

김일석,진상근,강석남,Kim, Il-Suk,Jin, Sang-Keun,Kang, Suk-Nam 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2

This study was conducted to determine the effect of mugwort powder on meat composition and sensory characteristics in finishing gilts $(LY{\times}D)$. Twenty pigs (75kg) were randomly allotted to four treatments. Mugwort powder was added to final concentrations of 0(C), 0.5(T1), 1.0(T2), and 1.5%(T3) in the basal diet. Pigs were fed with the specified diet for 50 days. Carcass characteristics and cooking loss were not significantly affected by mugwort powder supplementation. The WHC and cooking loss of T2 and T3 were not significantly different than the control. However, the pH values for meat from gilts fed the T1 and T3 diets were significantly lower than the control (p<0.05). Shear force values of fresh meat were highest with the T3 diet (p<0.05), while the shear force values of cooked meat were significantly lower than the control with the T2 and T3 diets. Texture values of hardness, brittleness, gumminess, chewiness, and adhesiveness were significantly higher with the T3 diet (p<0.05), however values for cohesiveness and springiness were not significantly affected by mugwort powder supplementation. These results indicate that the feeding of mugwort powder improves the shear force of cooked meat from gilts fed the T3 diet, however the carcass, WHC and cooking loss characteristics in gilts are not affected by mugwort powder supplementation.

흑마늘 첨가 저염.저지방 미트볼의 냉장저장 중 품질변화

진상근,김일석,정진연,강석남,양한술,Jin, Sang-Keun,Kim, Il-Suk,Jeong, Jin-Yeon,Kang, Suk-Nam,Yang, Han-Sul 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.6

흑마늘 첨가 저염, 저지방 미트볼의 냉장저장 중 품질 특성 변화를 알아보고자, 흑마늘 및 아스콜빈산 무 첨가구인 대조구(C)와 아스콜빈산 0.1% 첨가구인 T1 및 흑마늘 첨가수준을 달리하여 1% 흑마늘 첨가구인 T2, 2% 흑마늘 첨가구인 T3 및 3% 흑마늘 첨가구인 T4로 분류하여 21일간 저장하였다. pH 측정 결과, 아스콜빈산 및 흑마늘 첨가구에서 대조구에 비해 낮은 pH 값을 보였으며 (p<0.05), 흑마늘 첨가량이 높을수록 pH 값은 감소하였다. 또한 명도 값은 흑마늘 첨가구에서 낮게 나타났으며, 흑마늘 첨가량이 높을수록 낮은 명도 값을 나타내었다(p<0.05). 가열감량 결과, 저장초기에 비해 저장말기의 가열감량 값이 낮으며, 처리구들간 차이가 없었다. 지방산패도 결과, 흑마늘 첨가구에서 오히려 높은 TBARS 값을 보여 대조구와 T1에 비해 지질산화를 촉진시킨 것으로 판단된다. 그러나 일반적으로 식육 및 육제품은 저장기간이 증가할 수록 TBARS 값은 증가하는데 비해 저장초기 형성된 TBARS 값 보다 저장 중 흑마늘 첨가는 TBARS 값을 감소시키거나 초기 형성된 TBARS 값의 변화를 가져오지 못하였다. 또한 저장기간이 증가할수록 흑마늘 첨가구에서 대조구 및 T1에 비해 유의적으로 낮은 VBN 값을 보이며, 흑마늘 첨가 수준이 증가할수록 낮은 VBN 값을 나타내었다. 관능평가 결과, 저장 초기 1일차에 비해 저장 14일차의 기호도가 감소하나 대조구와 비교하여 흑마늘 첨가 미트볼 제품과의 기호도 차이를 보이지 않았다. 따라서 저염저지방 미트볼 제조시 흑마늘 첨가는 단백질변성을 억제시켜 저장성을 향상시키고 흑마늘 첨가를 통한 기호도 감소를 가져오지 않아 소비자의 선호도를 떨어뜨리지 않을 것으로 판단된다. 그러나 높은 지방산패도와 어두운 제품색을 형성하는 등 이에 대한 연구가 보완되어야 할 것으로 사료된다. The effects of black garlic (Allium sativum L.) addition on the quality characteristics of low-fat and low-salt meatballs during cold storage were investigated. Meatballs were divided into five groups: none (control), 0.1% ascorbic acid (T1), 1% black garlic (T2), 2% black garlic (T3), and 3% black garlic (T4). pH and lightness values were lower in the treatment groups than in controls by storage time. pH and lightness values were decreased with increasing addition of black garlic (p<0.05). Addition of black garlic to meatball resulted in significantly higher TBARS values than that of control and T1 at day 1 (p<0.05). However, the addition of black garlic to meatball resulted in significantly lower VBN values than that of control after storage for 14 d. On day 14 or 21, the VBN values of meatball with added black garlic were lower than those of control and decreased with increasing addition of black garlic (p<0.05). Although addition of black garlic produced low acceptance of color scores, the flavor, tenderness, and juiciness of meatball with added black garlic were similar to those of control and T1 (p>0.05). Based on the current results, addition of black garlic could be recommended for preventing protein degradation in low-salt and low-fat meatball. Further, black garlic could be useful to the pork meat product industry as a food additive.

이온수와 복합광물질 급여가 비육돈의 지방산 및 아미노산 조성에 미치는 영향

진상근,김일석,송영민,강석남,제윤종,오희석,민찬식,Jin, Sang-Keun,Kim, Il-Suk,Song, Young-Min,Kang, Suk-Nam,Je, Yun-Jong,Oh, Hee-Suk,Min, Chan-Sick 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.5

This study was conducted to determine the effects of ion water and premixed mineral supplementation on the growth performance, carcass, and meat quality parameters in finishing pigs (LY$\times$D). Each 20 pigs were randomly allotted to three treatments; CON (basal diet), T1 (CON diet added active water), T3 (T1 diet added 1.0% premixed mineral). Used ion water and premixed mineral consisted mainly of Zn and Si, respectively. Cholesterol content (mg% meat) were not differ significantly in the samples, however, the ratios of cholesterol to fat in T1 and T2 was significantly lower than the control (p<0.05). The fatty acid qualities of palmitic acid, linoleic acid, arachidonic acid, SFA (saturated fatty acid), EFA (essential fatty acid), and EFA/UFA ratio were the highest significantly, however, those of the oleic acid, UFA (unsaturated fatty acid), and UFA/SFA ratio were the lowest significantly in T2 (p<0.05). The amino acid levels of glutamic acid, alanine, leucine, lysine, total amino acids, and EAA (essential amino acid) were the highest in T1 (p<0.05). Whereas, the levels of serine, valine, isoleucine were the highest in T2 (p<0.05). The results indicate that dietary ionized water and premixed mineral affects fatty acid composition and improves amino acid composition.