새우젓을 첨가한 우 , 돈육 젓갈발효에 대한 단백질 분해효소의 영향

김윤지(Y . J . Kim),성기승(K . S . Sung),한찬규(C . K . Han),정재홍(J . H . Jeong),강통삼(T . S . Kang) 한국축산학회 1996 한국축산학회지 Vol.38 No.3

This study was carried on to develop a new fermented meat product which is similar to fermented fish sauce. Sliced(2㎝×8㎝×2㎜) beef or pork treated with proteolytic enzymes [0.05% Novo E89L(NE89L) or 0.5%o Pacific Protease NP(PPNP)] and nonenzyme treated beef or pork were incubated at 55℃ for 4h. Edible salt (NaCl, 25%(w/w)) and 10%(w/w) ground fermented shrimp were added to both enzyme treated sliced meats and untreated meats and then mixed well. Untreated sliced meat with only 25% salt added was used as control. Thiobarbituric acid(TBA), volatile basic nitrogen(VBN) values, and soluble protein content from filtrate of each ground treatment were observed to evaluate the degree of fermentation during 100 days storage at 10 or 20℃. Nonenzyme treated beef or pork was not fermented even after 100 days storage, and there was no significant difference in lipid deterioration between enzyme treated and nonenzyme treated beef or pork. Enzyme treated beef or pork showed higher VBN value than that of nonenzyme treated. However VBN values of enzyme treated meat was much lower(about 15%) than that of fermented anchovy sauce from other published data The soluble protein content of enzyme treated meat was increased by a maximum 2 times of that of nonenzyme treated. The effects of proteolytic enzymes between PPNP and NE89L used were not significantly different. The effect of storage temperature was observed in change of VBN value although not in the change of soluble protein content. The addition of fermented shrimp showed no significant effect on the fermentation of beef or pork.

가상 현실을 이용한 FPS 게임 구현에 대한 연구

이지은(Lee J.-E.),김윤지(Kim Y.-J.),신소정(Shin S.-J),임성화(Lim S.H.),김태은(Kim T.-E),이세원(Lee S.-W) 한국정보기술학회 2018 Proceedings of KIIT Conference Vol.2018 No.11

본 논문은 대부분의 게임 Uesr들이 보편적으로 즐기던 FPS(First-person shooter) 게임을 가상 현실 컨텐츠로 제작하는 과정에 대한 연구이다. 본 논문에는 Unity3D엔진을 이용한 VR(virtual Reality) FPS 게임을 만들기 위한 기획과 제작 과정을 기술하였다. Unity3D엔진을 이용하여, 게임을 개발하고자 하는 입문자들에게 게임 개발 시 고려해야 하는 요소들을 제시해주는 논문이다.

IEC 1400-1 국제규격을 고려한 750KW급 수평축 풍력발전용 복합재 회전날개의 설계 개선 연구

공창덕(C. D. Gong),방조혁(J. H. Bang),정종철(J. C. Jeong),강명훈(M. H. Kang),정석훈(S. H. Jeong),김윤지(Y. J. Kim),류지윤(J. Y. Ryu) 한국태양에너지학회 2000 한국태양에너지학회 학술대회논문집 Vol.- No.-

사료의 지방산 조성이 돈육의 이화학적 및 관능적 특성에 미치는 영향

신대근,김윤지,이무하,강통삼 ( D . K . Shin,Y . J . Kim,M . H . Lee,T . S . Kang ) 한국축산학회 1998 한국축산학회지 Vol.40 No.5

This study was carried out to evaluate the physicochemical and sensory characteristics of pork and to found consumer`s preferences for types of unsaturate fatty acids fatified pork by feeding various levels of dietary unsaturated fatty acids(w-UFA) with 8% fat in the diet. Landrace-Yorkshire-Large White crossbreds pigs weighing 70kg were randomly assigned to 5 treatments(ω3: ω6: ω9= 1:1.5:2(A), 1:2:3(B), 1:1:1(C), 1:2:1(D), 1:3:1(E)) and a control(F). When the ratio of the unsaturated fatty acids was 1:2:1, moisture content was highest and crude protein content lowest among the treatments. Crude fat content was highest in C. However, crude ash content did not differ significantly. In physicochemical analysis, the treatment C showed average in drip loss and VBN value compared to the other treatments. In fatty acid analysis of pork loin, all the treatments except E were higher than F, D was significantly high in the UFA contents(p$lt;0.001). In sensory evaluation, the intensities of juiciness and tenderness were high in C, but the intensity of flavor was lowest although it was not significant statistically and then the fatty acids composition of feed hadn`t much influenced flavor. But, in acceptability, all the items except tenderness showed significant differences(p$lt;0.05 and p$lt;0.01). From the sensory test, the loins from pigs fed the diets high in m6 fatty acid showed highs preference than the loins from pigs fed the diet high in m 9 fatty acid in the all items such as juiciness, tenderness, flavor, fishy and acceptability. Conclusively, The loins from D(ω3: ω6: ω9 = 1:2:1) showed the highest preferences among loins from treatments in respect of physicochemical and sensory characteristics.

사료내 지방함량 및 지방산조성에 따른 돈육의 품질변화에 관한 연구

윤칠석,이무하,김윤지,강통삼,이상범 한국축산학회 1997 한국축산학회지 Vol.39 No.6

The objective of this research was to evaluate the effects of different dietary fat content and ω-unsaturated fatty acid(UFA) ratio on pork quality. Landrace-Yorkshire-Duroc crossbred pigs weighed 70㎏ were ramdomly assigned to 7 treatments and each treatment was fed a diet containing different fat content and UFA ratio. Dietary fat content was divided to 2 groups(6%, 8%) and ω3, ω6, ω9-unsaturated fatty ratio to 3 groups(1:1:1, 1:2:1, 1:3:1). Daily body gain and feed efficiency of pigs were not influenced by either dietary fat content or ω-UFA ratio. The highest crude fat content of pork was observed in the treatment fed a diet containing 8% fat content with 1:2:1 UFA ratio(p$lt;0.01). Each treatment showed no significant differences in moisture and crude protein content. The highest UFA content of pork was observed in the treatment fed a diet containing 8% fat content with 1:2:1 UFA ratio (p$lt;0.01) and it was higher in all treatments than in control treatment. The treatment fed a diet containing 8% fat content with 1:1:1 UFA ratio resulted in the highest ω3-polyunsaturated fatty acid(PUFA) content due to the increased dietary ω3-PUFA content(p$lt;0.01here were significant differences in tenderness among the treatments and the treatment fed a diet containing 8% fat content with 1:2:1 UFA ratio resulted in excellent tenderness as a result of the increased intramuscular fat content(p$lt;0.01). The increase of dietary fat content and the degree of unsaturation showed a positive correlation with juiciness and tenderness. No significant difference in intensity of flavor was observed among the treatments but great difference in palatability of flavor was found (p$lt;0.05). In respect of fishy-flavor, the increase of intensity and the increase of dietary ω3-PUFA wntent showed a positive correlation. The treatment fed a diet containing 8% fat content with 1:2:1 UFA ratio was better than other treatments in overall palatability (p$lt;0.01) and as the dietary fat content was increased, overall palatability tended to increase.

사료내 지방산 조성이 등지방 두께 및 돼지 혈액의 지방산 조성에 미치는 영향

성기승,이무하,김윤지,강통삼,신대근,권찬호 한국축산학회 1999 한국축산학회지 Vol.41 No.1

The effects of feeding isofat (8%) diets with different ratios of ω-3, ω-6 and ω-9 unsaturated fatty acids (UFA) were investigated to evaluate the accumulation of UFA in blood and growth rate of pigs. Landrace x Yorkshire x Large white crossbred pigs(36 heads) weighing 70㎏ on the average were randomly assigned to 5 treatments and a control. Each of animals was fed a diet with the different ω-fatty acid ratio for about 46 days, reaching 110㎏ of body weight. Dietary fat content was 8% and ω-3, ω-6 and ω-9 UFA ratios were divided to 5 groups(1:1.5:2, 1:2:3, 1:1:1, 1:2:1, 1:3:1). Average body weight gain and feed efficiency of the pigs were not influenced by the dietary ω-UFA ratio. But back fat thickness was influenced by the ratios in the end of the point(P$lt; 0.05). In the C treatment fed diet that the ratio of ω-3, ω-6 and ω-9 UFA was 1 : 1 :1, back fat thickness was the thickest as 21.00±2.10mm. But in D treatment fed diet containing ω-3, ω-6 and w-9 UFA was 1:2:1, back fat thickness(17.40±1.52mm) was thinner than other treatments. Correlations of saturated fatty acid(SFA), polyunsaturated fatty acid(PUFA), monounsaturated fatty acid(MUFA), ω-3, ω-6 and ω-9 fatty acid were examined between blood and diet. Positive correlation was shown in PUFA, ω-3 and ω-6 fatty acid ratio between blood and diet(P$lt; 0.01) and in PUFA/SFA between blood and diet(P$lt; 0.05). In this study, as the PUFA increased in diet the MUFA decreased in blood and as the ω-3 fatty acid increased in diet the ω-6 fatty acid decreased in blood because ω-3 fatty acid increased in blood.

불포화도가 높은 돈육 저장시 지방성분의 변화

이남형,윤칠석,이복희,한찬규,성기승,강통삼,김윤지 한국축산학회 1994 한국축산학회지 Vol.36 No.2

This study was conducted investigate the quality of ω-3 fatty acid- fortified pork during storage by determining thiobarbituric acid (TBA) values and fatty acid profiles since the ω-3 fatty acid-fortified pork was susceptibie to the oxidation due to its high concentrations of polyunsaturated fatty acids. Four Different experimental diets were prepared : beef tallow perilla oil, conttonseed oil, and perilla oil + soybean ail. The groups fed beef tallow and cottonseed oil diets showed no significant changes after 90 day storage at -30℃ compared to the basal TBA values although temporary increases were observed. In contrast, TBA values of the groups fed perilla oil and perilla oil + soybean oil increased after 60 das storage compared to the basal TBA values, but there was no significant difference between two groups. On the other hand, saturated fatty acid(SFA) content, diet nut differ significantly among treatments, ranging from 30 to 40% of total tarry acids, while ω-3 fatty acid contents were significantly higher than those of the cottonseed oil group and heel tallow group (11∼13% vs. 1.5∼2.7%)(p$lt;0.01). As the storage duration was extended. SFA contents tended to markedly increase at day 210(p$lt;0.01). Monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) contents tended io decrease temporarily and ω-3 fatty acid contents were decrease day 210 by 50% compared to the beginning of the study in the group fed petilla oil. In conclusion. ω-3 fortified pork could be stored up to 60 days at -20℃ and remain stable up to 30 days in storage.