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심동욱,권봉열,안형근(Hyeong-Keon An) 한국정보보호학회 2006 情報保護學會誌 Vol.16 No.1
현대의 디지털통신기기나, 오디오/비데오 전자기기엔 향상 비바이나리 에리정정복부호기가 사용되는데 그중 필수적으로 사용되는 Reed Solomon 복부호화기기를 설계할 때, 갈로이스장 내의 원소간 연산이 필수적으로 사용된다. 본논문에선 이 연산장치를 쉽고 빠르게 구현할 수 있는 효율적 설계법을 제시한다. 또한각 연산기에 대해 예를 들어 설명하고 증명했다.
올리브유 겔 부분 대체가 돈육 패티의 냉장 중 품질에 미치는 영향
심동욱 한국식품조리과학회 2020 한국식품조리과학회지 Vol.36 No.2
Purpose: This study examined the effects of the olive oil gel substitution ratio as an animal fat replacement on the physicochemical properties of pork patty during refrigerated storage. Methods: Five samples of pork patty were prepared as follows: control (PF20, 20% pork fat) and four low-fat formulations: OG5 (pork fat 15% and olive oil gel 5%), OG10 (pork fat 10% and olive oil gel 10%), OG15 (pork fat 5% and olive oil gel 15%), and OG20 (olive oil gel 20%). Results: The water holding capacity, moisture retention, and fat retention of all pork patties decreased, and the cooking loss, diameter reduction and shrinkage ratio increased during refrigerated storage. The hardness, springiness, cohesiveness, and chewiness of the pork patties substituted with olive oil were higher than that of PF20. The L- and a-values of PF20 were higher than those of the pork patties substituted with olive oil during refrigerated storage. The pH of OG20 was highest, and increased during refrigerated storage. The thiobarturic acid reactive substance of PF20 was higher than those of the pork patties substituted with olive oil during refrigerated storage. After seven days of storage, the volatile basic nitrogen content of PF20 was higher than those of the pork patties substituted with olive oil. Conclusions: The partial substitution of olive oil gel for the preparation of pork patty had a positive effect on the physicochemical properties of pork patty during refrigerated storage. Therefore, this study suggests that olive oil gel can replace to animal fat as a healthy ingredient of meat products.
카놀라유와 감 껍질을 첨가한 저지방 돈육 Patty의 냉장저장 중 품질변화
심동욱 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.5
Purpose: This study examined the effect of canola oil and persimmon peel as animal fat replacements on the physicochemical properties of low-fat pork patty during cold storage. Methods: Four treatments were performed: control (CON, 20% pork fat) and three low-fat formulations: CP2 (canola oil 8% and persimmon peel 2%), CP4 (canola oil 8% and persimmon peel 4%) and CP6 (canola oil 8% and persimmon peel 6%). Results: The pH during storage was the highest and lowest in CON and CP6, respectively. The DPPH free radical scavenging activity decreased during storage, CP6 was the highest (p<0.05). The TBARS increased during storage, CON was the highest (p<0.05). The VBN content increased after storage for three days (p<0.05). The L-value increased and the a-value decreased during storage (p<0.05). The b-value during storage was not changed significantly, and that of CON was lowest among the samples (p<0.05). The water holding capacity and cooking yield were highest and the diameter reduction was lowest in CP2 during storage (p<0.05). Conclusion: The addition of canola oil and persimmon peel during the process of making low-fat pork patties has antioxidant effects that maintain the physical qualities. The addition of 2% persimmon peel was most appropriate.
심동욱 한국품질경영학회 2022 한국품질경영학회 학술대회 Vol.2022 No.1
2020년 데이터3법 시행에 따라 그간 동의 기반으로 이용·제공되던 개인정보를 가명처리하여 생성한 가명정보를 정보주체 동의 없이 활용할 수 있게 되었다. 특히 서로 다른 데이터들이 결합된 형태로 안전하게 활용될 수 있도록 가명정보 결합 제도가 포함되어 있다. 또한 개인정보 규제 적용을 받지 않는 익명정보(비개인정보)에 대한 사항도 포함하고 있어 개인정보 비식별처리에 대한 제도적 기틀이 마련되었다. 개인정보의 비식별처리에는 가명처리와 익명처리가 모두 포함된다고 볼 수 있다. 개인정보를 포함한 데이터를 관련 법규에 맞게 활용하기 위해서는 비식별처리라는 기술적 조치가 필요하다. 제도적 관점에서는 개인정보를 삭제 또는 대체하는 방식으로 구분할 수 있고, 기술적 관점에서는 암호, 통계 등 다양한 기반 기술을 토대로 비식별처리 및 가명 정보 결합 기술이 구현될 수 있다. 개인정보의 비식별처리는 개인을 알아볼 수 없도록 하는 것으로 재식별 위험성, 처리 수준의 적정성, 처리 목적의 달성 가능성, 정보 처리의 안전성 등 여러 고려사항이 존재하며, 정보의 형태(정형, 반정형, 비정형 등), 처리 목적이나 유형에 따른 다양한 기술적 이슈들이 과제로 남아있다.
돼지지방을 올리브유, 대두유 및 카놀라유 겔로 대체한 저지방 돈육 패티의 냉장저장 중 품질변화
심동욱 동아시아식생활학회 2019 동아시아식생활학회지 Vol.29 No.6
This study was carried out to investigate the changes in quality properties of low pork patties with olive, soybean and canola oil gel as pork fat replacers during cold storage. Plant oil gels were prepared from olives, soybeans or canola oil 40% with ice water 50% and carrageenan 10%, respectively. Pork patties were manufactured from pork back fat 400 g (T0), olive oil gel 400 g (T1), soybean oil gel 400 g (T2), and canola oil gel 400 g (T3). Water holding capacity (WHC) of T0 decreased, whereas cooking loss (CL) and shrinkage ratio (SR) increased during storage (p<0.05). However WHC, CL, and SR of T1, T2, and T3 were not significantly changed. Diameter reduction (DR) of all samples was not changed, and hardness increased during storage (p<0.05). WHC of the treatment group was higher than that of the control group, whereas CL, DR, SR, and hardness were lower (p<0.05). The pH increased during storage, and the treatment group was lower than that of the control group (p<0.05). The TBARS increased during storage, and T3 was lowest among the samples (p<0.05). VBN content increased during storage, and T1 and T3 values were lower than those of T0 and T3 after storage for 10 days (p<0.05). The L-value was highest in T0, and a-value was highest in T1 during storage (p<0.05). The b-values of T0 and T1 were higher than those of T2 and T3 (p<0.05). Aroma, taste, flavor, juiciness, texture and overall acceptability were superior after storage for 7 days, and all sensory scores of the treatment group were higher than those of the control group (p<0.05). Pork fat substitution with plant oil gel in pork patty exhibited superior physicochemical and sensory properties. Therefore, this study suggests that addition of plant oil gel to pork patties as a healthful ingredient can be processing of low pork patties.