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한국 재래산양육의 냉장 및 동결저장에 따른 이화학적 변화 2 . 선도변화
김진성(J . S . Kim),김영환(Y . H . Kim),이한기(H . G . Lee),강정실(J . S . Kang),김영직(Y . J . Kim),진상근(S . K . Jin),박태선(T . S . Park),박구부(G . B . Park) 한국축산학회 1992 한국축산학회지 Vol.34 No.5
To investigate the freshness of Korean native goat meat during storage, the loin and leg were stored at cold (4±1℃) and frozen (-10 and -20℃) temperatures for 14 days and 3 months, respectively. The changes in freshness observed during storage are summarized as follows: The contents of lactic acid in loin and leg immediately after slaughter were 11.8 and 10.9 μ㏖/g, respectively. The highest contents were observed after 1 day of cold storage and after 1 month of frozen storage. The lactic acid content of meat under -10℃ was higher than that of -20℃ throughtout the whole experiment (P$lt;0.01). The VBN contents of 7.48 and 6.02㎎/% in loin and leg observed immediately- after slaughter were increased with storage time (P$lt;0.01), and the contents were significantly different between parts of carcass (P$lt;0.05). There was also a significant differences between storage temperatures of -10℃ and of -20℃ (P$lt;0.05). The TBA values of 0.192 and 0.179 in loin and leg observed immediately after slaughter were increased with storage time both in cold and frozen storage (P$lt;0.01) and no significant difference was observed between parts of carcass and between storage temperatures.
극저온 자화 유도 결합 플라즈마를 이용한 Platinum 식각에 관한 연구
김진성(J. S. Kim),김정훈(J. H. Kim),김윤택(Y. T. Kim),황기웅(K. W. Whang),주정훈(J. H. Joo),김진웅(J. W. Kim) 한국진공학회(ASCT) 1999 Applied Science and Convergence Technology Vol.8 No.4(1)
극저온 자화 유도 결합 플라즈마 장치에서 Platinum 건식 식각의 특성을 연구하였다. Platinum 식각에서는 스퍼터링되어 방출된 Pt가 PR과 함께 형상 식각된 Pt의 측면에 재증착(redeposition)되는 문제점이 있다. 본 실험에서는 이러한 재증착으로 형성된 fence의 제거와 나아가 새로운 Pt 식각 기술의 제안을 목적으로 극저온 자화 유도 결합 플라즈마 발생 장치의 여러 변수를 변화시키며 Pt의 식각 특성을 조사하였다. 실험 변수로는 RF 전력, 압력, 바이어스 전압, 기판 온도, 가스 혼합 비율로 하였으며 주된 관찰 대상은 fence의 형성과 그 모양이었다. 실험 결과 바이어스 전력이 높아질수록 fence의 높이가 현저히 낮아졌으나 fence를 완전히 제거하지는 못하였다. 기판 온도가 -190℃인 극저온에서는 상온에서의 결과보다 fence의 높이가 20% 낮은 결과를 얻었으나 이는 극저온에서의 PR 식각 속도가 상온에서의 경우보다 큰 것에 그 원인이 있는 것으로 보인다. 가스의 혼합 변수에서는 Ar과 SF_6의 혼합 비율을 변화시켰으며 Ar/SF_6 플라즈마를 이용한 식각에서는 SF_6의 비율이 전체 유입 가스의 14% 이상인 조건에서 fence가 제거되며 화학 반응이 참여한 식각 특성과 유사한 경향을 가짐을 확인하였다. Characteristics of platinum dry etching were investigated in a cryogenic magnetized inductively coupled plasma (MICP). The problem with platinum etching is the redeposition of sputtered platinum on the sidewall. Because of the redeposits on the sidewall, the etching of patterned platinum structure produces feature sizes that exceed the original dimension of the PR size and the etch profile has needle-like shape [1]. The main object of this study was to investigate a new process technology for fence-free Pt etching. As bias voltage increased, the height of fence was reduced. In cryogenic etching, the height of fence was reduced to 20% at -190℃ compared with that of room temperature, however the etch profile was not still fence-free. In Ar/SF_6 Plasma, fence-free Pt etching was possible. As the ratio of SF_6 gas flow is more than 14% of total gas flow, the etch profile had no fence. Chemical reaction seemed to take place in the etch process.
한국 재래산양육의 냉장 및 동결저장 기간에 따른 이화학적 변화 1 . pH , 감량 및 지방산
김진성(J . S . Kim),김영환(Y . H . Kim),이한기(H . G . Lee),강정실(J . S . Kang),김영직(Y . S . Kim),진상근(S . K . Jin),박태선(T . S . Park),박구부(G . B . Park) 한국축산학회 1991 한국축산학회지 Vol.33 No.11
To investigate the properties change of Korean native goat meat during storage, the loin and leg were stored at cold(4±1℃) and frozen (-10 and -20℃) temperatures for 14 days and 3 months, respectively. The changes in physicochemical properties observed during storage are summarized as follows; 1. The mean pH of loin and leg in cold storage showed the lowest values of 5.48 and 5.56 at 24 hours after storage. respectively, and those values were increased with storage time. However, pH of meat in frozen storage showed the lowest value after one month and then tended to increase gradually. The pH of leg showed slightly higher value compared to that of loin. 2. Weight losses during cold and frozen storage were significantly increased with storage time (P$lt;0.01). In frozen meat weight loss was greater at -10℃ than at -20℃. There was a significant linear relationship between weight losses and storage time(P$lt;0.01). 3. In fatty acid composition oleic acid was the major Catty acid in loin(46.85%) and leg(47.29%) followed by palmitic acid, stearic acid and linoleic acid. Especially, leg contains more palmitoleic acid and arachidonic acid than loin. Unsaturation of fatty acid immediately after slaughter was recorded 59.4 and 61.8% in loin and leg, respectively, and those values were decreased with storage time. In cold storage unsaturation of fatty acid was decreased to less than 50% after storage of 14 days, and in frozen storage it took 2 months in loin and 3 months in leg to decrease to less than 50%. The compositions of fatty acid were significantly changed with storage time in both cold and frozen storage(P$lt;0.01).