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레드비트 색소 및 키토산 첨가가 저아질산염 소시지에 미치는 효과
강종옥,이강현 한국축산식품학회 2003 한국축산식품학회지 Vol.23 No.3
육제품에 발색제로 사용되고 있는 아질산염의 사용을 가능한 줄이고자 레드비트 색소와 동물성 식이 섬유인 키토산을 첨가하여 소시지를 조제하여 발색효과, 아질산염 잔존량, 보수력, 경도 및 pH의 변화에 대하여 검토하였다. 실험 결과는 레드비트 색소의 혼용은 소시지의 색을 좋게 할 뿐만 아니라 아질산염 소거작용의 효과, 보수력 및 연도의 증진에도 효과적이었으며, chitosan의 첨가는 아질산염의 소거작용을 제외한 소시지의 색, 보수력, 연토에 효과적이었다. 한편 D-cyclodextrine의 첨가는 보수력, 연도에 효과적이었으며, pyrophosphate의 첨가는 보수력에서만 효과를 나타내었다. 따라서 소시지 제조시에 아질산염이 발색의 목적으로 사용되는 한 레드비트의 색소 및 chitosan을 이용하는 것은 아질산염의 현재의 사용량을 1/2 정도로 줄일 수 있다고 사료되었으며, 특히 레드비트색소는 아질산염의 소거작용의 효과도 나타내었다. This study was carried out to produce reduced-nitrite sausages by using the red beet pigment and chitosan. The addition of red beet pigment affected the color of sausage and was effective in nitrite scavenging ability, water holding capacity, and tenderness. The addition of chitosan was effective in water holding capacity and tenderness, but was not effective in nitrite scavenging ability. On the other hand, the use of ${\beta}$-cyclodextrine was effective in water holding capacity and tenderness. Pyrophosphate was only effective in water holding capacity. The adding level of nitrite could be reduced by half by using red beet pigment and chitosan for the development of color of sausage.
충북지역 보험소비자의 자동차보험 재구매의도에 관한 연구
강종옥,조강필 충북대학교 산업경영연구소 2008 産業과 經營 Vol.21 No.1
본 연구는 이론적 모형의 수립과 실증분석을 통해 보험소비자가 현재 가입중인 특정 보험회사의 보험을 반복 구매할 가능성이나 의도를 파악해 보고자 하였다. 분석을 위한 자료수집은 충북도내 청주시 및 청원군에 거주하는 성인남녀를 대상으로 자신들이 가입중인 자동차보험에 대한 설문조사를 통해 이루어졌다. 자료 분석 결과 본 연구에서 설계한 모형은 보험소비자의 재구매 의도를 파악하는데 매우 유용한 모형인 것으로 평가되었다. 본 연구 모형과 실증분석에 의하면 보험소비자의 재구매 의도는 서비스품질, 고객만족 및 브랜드 선호 등 다양한 요인에 의해 중요하게 영향받고 있는 것으로 파악됐다. 따라서 보험회사가 보험 소비자의 재계약 의도를 제고하기 위해서는 판매원서비스 및 일반업무 서비스 등을 중심으로 한 서비스품질 제고노력은 물론 고객만족 및 브랜드 선호 제고 노력도 함께 병행해야 할 것으로 평가되었다.
강종옥,최도영,오홍록,김기환 한국축산학회 1999 한국축산학회지 Vol.41 No.5
This study was carried out to investigate the meat color, fat color and maturity of Hanwoo and imported beef. Meat color and marbling could be observed by the computer images of the digital camera with the naked eye. In histograms, the peaks related with bright cherry red color of beef were concentrated in more than 128 log scale and the peaks of dark red color were concentrated in less than 128 log scale. However, it was difficult to identify the maturity of beef as meat color, for meat color changed during storage. L* and a* values were high along with increasing in myoglobin content and bright cherry red, and b* value was higher at imported beef in Australia than in Hanwoo beef.
한우육과 수입우육의 육색 , pH , 세균수에 관한 연구
강종옥,이주형,김천제 ( J . O . Kang,J . H . Lee,C . J . Kim ) 한국축산학회 1997 한국축산학회지 Vol.39 No.3
This study was carried out to investigate meat color, pH and bacterial count of Hanwoo beef and imported beef. The meat color of beef was measured in L^* a^* b^* using a color difference meter. L^* value of imported beef was generally higher than Hanwoo beef. However, a^* value was higher in Hanwoo beef than in the other. pH of the rib eyes was higher in imported beef. The bacterial count gradually increased during cold storage(0℃), but it decreased during frozen storage(-18~). The initial count of bacteria was not much different in Hanwoo beef compared to imported beef, when measured just after slaughtering and shipment of frozen storage. However, the bacterial count was higher in imported beef than in Hanwoo beef during cold and frozen storage. On the other hand, the bacterial count in consumer stage was higher in Hanwoo beef.
강종옥,홍성문 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.2
This study was conducted to examine the physiochemical characteristics (PC) of a sausage with added dietary fiber and stevioside mixture, as well as the blood properties (BP) of rats with feeding of the sausage. There were no significant differences between the control and the treatments in the PC; in case of treatments, as additive contents of dietary fiber (1-3%)and stevioside (0.05-1.5%), redness (a*) gradually increased, but yellowness (b*) rapidly decreased (p<0.05). The pH level and water holding capacity (WHC) also tended to decrease. Thiobarbituric acid reactive substances (TBARS) were of little change. However, the texture of sensory evaluation and the adhesiveness of texture analysis had significantly low values (p<0.05). BP, such as blood sugar, high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol and triglyceride (TG), did not increase and total cholesterol (TC) actually decreased (p>0.05). However, body weights of rats increased with treatments. Overall, it is suggested that adding dietary fiber and stevioside mixture to sausages can moderately improve the redness, and also reduce the levels of sugar, cholesterol and neutral lipids in the blood without noticeably affecting the WHC, oxidant stability, appearance, and taste. Key words: dietary fiber, stevioside, sausage quality, blood properties Introduction Food additives such as dietary fibers, isolated soy protein (ISP) and cereal flours have been regarded as binders or extenders in meat products. However, the additive substances are not only added for the purpose of safety, viscosity,water holding capacity, texture, and flavor of meat products, but also for coast, slicing characteristics and cooking loss prevention (Cofrades et al., 2000; Forrest et al., 1975). In addition, dietary fibers in particular inhibit absorption of fats and sugar, thus are known to prevent chronic diseases such as hypertension and diabetes. It has also been reported that dietary fibers are outstandingly effective in preventing constipation and colon cancer because they absorb moisture and facilitate defecation (Fernandez-Gines et al., 2004). Recommended daily intake of total dietary fiber varies depending on age and gender, from country to country,and from institution to institution, with recommendations of 25-31 g in Korea, 27-40 g by the World Health Organization (WHO, 1990) and 21-38 g in the United States. Daily dietary fiber intake is reportedly 19.8 g, 15.1 g, and 15.4