화성(華城)방문객의 만족에 관한 연구

정종의(Jong-eui Jeong),송효분(Hyo-boon Song) 한국문화관광학회 2003 문화관광연구 Vol.5 No.2

Hwaseong is valuable cultural tourist attraction which is registered on the World Cultural Inheritance together with Changdeok Palace in 1997. Even though it has enough attractive points as a cultural tourist resort, actually it doesn't fully achieve its role. The purpose of the study is to attribute to Hwaseong tourist development through understanding Hwaseong visitors satisfaction level on pursuing advantage and behavior type of visitors. The examination was made on Nov. 16 & 24, 2002 and total 271 effective samples were analyzed. The subjects which mainly affect to make a decision on Hwaseong tourist spot is over 40 years old people who travel alone or accompanied by family and they intend to visit one more time to quest cultural history.

The Relationship between Fat Level and Quality Properties of Ground Pork Patties Cooked by Microwave Energy

최지훈,정종연,최윤상,이의수,김천제,Choi, Ji-Hyun,Jeong, Jong-Youn,Choi, Yun-Sang,Lee, Eui-Soo,Kim, Cheon-Jei Korean Society for Food Science of Animal Resource 2008 한국축산식품학회지 Vol.28 No.3

This study was carried out to elucidate the relationship between different fat levels (0%, 5%, 10%, 15%, 20%, and 25%) and the quality of ground pork patties cooked to reach an internal temperature of $75^{\circ}C$ in a microwave oven. The relationship between fat level and cooking rate of pork patties cooked by microwave energy was highly significant ($R^2=0.72$), and had a low determination coefficient ($R^2=0.55$). The relationship between fat level and total cooking loss of pork patties cooked by microwave energy was also very significant, with a high correlation coefficient of $R^2=0.89$. The correlation coefficient between fat level and cooking drip loss of patties cooked by microwave energy was 0.92, which was highly significant. Although the correlation coefficient between fat level and evaporation loss had a negative value ($R^2=-0.63$), there was a highly significant relationship between fat level and shear force of pork patties cooked by microwave energy.

보습제 종류와 첨가수준이 돈육 육포의 품질특성에 미치는 영향

한두정,정종연,최지훈,최윤상,김학연,이미애,이의수,백현동,김천제,Han, Doo-Jeong,Jeong, Jong-Youn,Choi, Ji-Hun,Choi, Yun-Sang,Kim, Hack-Youn,Lee, Mi-Ai,Lee, Eui-Soo,Paik, Hyun-Dong,Kim, Cheon-Je 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.4

We investigated the quality properties of pork jerky prepared with various humectants (Konjac, egg albumin, isolated soy protein). Jerky was prepared as follows; control with no humectants, treatments with 0.05, 0.1, and 0.2% humectants, respectively. Humectant treatments had higher drying yields of pork jerky than the control (p<0.05), Konjac treatment produced the the highest drying yields among the humectants tested. CIE a-and b-value were lowest in isolated soy protein treatments. b-value in 0.2% egg albumin treatments were higher than other treatments (p<0.05). Jerky water content increased as humectant content increased. Water activity (Aw) in 0.2% Konjac treatments was higher than controls and 0.05% Konjac (p<0.05). In textual profile evaluations, control samples had greater hardness, cohesiveness, gumminess, and chewiness values than other treatments, but very low springiness (p<0.05). Control had significantly (p<0.05) lower scores than the other treatments in sensorial texture, juiciness and overall acceptability. Based on our findings, we conclude that 0.05% Konjac was the most effective humectant among those we tested in this study.

건조조건이 돈육 육포의 품질특성에 미치는 영향

한두정,정종연,최지훈,최윤상,김학연,이미애,이의수,백현동,김천제,Han, Doo-Jeong,Jeong, Jong-Youn,Choi, Ji-Hun,Choi, Yun-Sang,Kim, Hack-Youn,Lee, Mi-Ae,Lee, Eui-Soo,Paik, Hyun-Dong,Kim, Cheon-Jei 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.1

본 연구는 후지를 이용하여 다양한 건조방법에 의해 제조된 육포의 품질특성을 측정하여 가장 적합하고 안전하게 섭취할 수 있는 육포의 제조조건을 확립하기 위해 실시하였다. 대조구가 다른 처리구들에 비해 유의적으로 낮은 수분함량 및 수분활성도와 높은 TBA값을 나타내었다. 또한, 건조조건에 따른 육포의 색도를 비교한 결과, 명도(lightness)를 나타내는 $L^*$-값은 T1처리구가 T2처리구에 비하여 유의적으로 낮게 나타났으며, 적색도(redness)를 나타내는 $a^*$-값은 대조구가 다른 처리구에 비하여 가장 높게 나타났고, 황색도(yellowness)를 나타내는 $b^*$-값은 T2처리구가 유의적으로 높은 값을 보였다. 건조수율 측정 결과, T2처리구가 가장 높은 수율을 나타내어(p<0.05), 최종제품의 수율 측면에서는 T2처리구의 건조방법이 가장 효과적인 건조방법으로 사료되었다. 각 육포의 물성측정 결과, 대조구가 다른 처리구들에 비해 가장 높은 hardness, cohesiveness, gumminess, chewiness값과 가장 낮은 springiness값을 나타내었으며(p<0.05), 관능평가에서는 대조구가 모든 항목에서 유의적으로 낮은 평가를 받았다. 육포의 건조단계별 총균수의 변화를 비교한 결과, T2처리구가 건조초기와 후기에 가장 적은 총균수를 나타내었으며, 각 처리구별 최종 육포제품의 총균수는 $10^3$ CFU/g 미만이었다. 이상의 결과를 종합하여 볼 때, 초기에 고온으로 처리한 후 단계적으로 온도를 저하시킨 T2처리구의 건조방법이 가장 효과적인 것으로 사료된다. We investigated the properties of pork jerky prepared under various drying conditions. Drying conditions were control ($80^{\circ}C$/210 min), T1 ($55^{\circ}C/60 min\to65^{\circ}C/60 min\to72^{\circ}C/90 min$), and T2 ($72^{\circ}C/90 min\to65^{\circ}C/60 min\to55^{\circ}C/60 min$), respectively. Water content and water activity ($a_w$) were the lowest in control, while TBA values were the highest among all groups (p<0.05). CIE $L^*$-value in T1 was significantly (p<0.05) lower than in T2 and CIE $a^*$-value showed significantly (p<0.05) the highest in control. CIE $b^*$-value in T2 were significantly higher (p<0.05) compared to the other treatments. Drying yields of pork jerky showed the lowest values in controls but highest in T2 jerky. In textual profile evaluations, control samples had greater hardness, cohesiveness, gumminess, and chewiness values than the other treatments, but springiness values were the lowest (p<0.05). Controls had significantly (p<0.05) lower scores than the other treatments in all sensorial traits. Total bacterial counts in T2 were the lowest during drying process. Based on our findings, we conclude that T2 conditions provided the most effective drying process.

Marination 조건이 돈육 육포 제조용 양념육의 품질 및 최종 제품의 관능적 특성에 미치는 영향

최지훈,정종연,최윤상,한두정,김학연,이미애,이의수,백현동,김천제,Choi Ji-Hun,Jeong Jong-Youn,Choi Yun-Sang,Han Doo-Jeong,Kim Hack-Youn,Lee Mi-Ae,Lee Eui-Soo,Paik Hyun-Dong,Kim Cheon-Jei 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.2

본 연구는 marination 조건에 따른 돈육 육포 제조용 양념육의 품질 특성을 조사하고 최종 제품의 관능적 특성에 미치는 영향을 조사하기 위하여 실시하였다. 육포 제조용 양념액을 사용하여 침지 처리구는 1, 6, 12, 24, 48시간 동안 침지후 양념육의 품질 특성을 조사하였고 텀블링 처리구는 10, 20, 30, 60분 동안 텀블링한 후 조사하였다. 각 marination 조건별 육포의 평가를 위해 육포는 6, 12, 24, 48시간 침지시간이 경과된 양념육과 10, 20, 30, 60분 동안 텀블링을 실시한 양념육으로 제조하였으며, 관능 검사를 실시하였다. 침지 처리구와 텀블링 처리구 모두 염지 시간이 경과할수록 염지 수율과 보수력이 증가하였으며, 텀블링 처리구가 침지 처리구보다 높은 수율을 나타내었고, 보수력에서는 차이가 나타나지 않았다. 침지 처리구의 pH는 상승하는 경향을 보였으나 텀블링 처리구는 차이를 보이지 않았고, $L^*$-값과 $b^*$-값은 침지와 텀블링 처리구 모두에서 감소하였으나, $a^*$-값은 증가하는 경향을 보였다. 제조된 육포의 관능평가시 침지와 텀블링 처리구는 모두 뚜렷한 차이는 나타나지 않았으나, 모든 항목에서 30분 동안 텀블링을 실시한 후 제조된 육포가 좋은 평가를 받았다. 이상의 결과에서, 텀블링 방법으로 염지한 육포 양념육 및 육포의 품질이 침지 방법보다 우수하여, 텀블링 방법을 사용하여 우수한 품질의 육포를 제조할 수 있을 것으로 판단된다. The purpose of this study was to investigate the effect of marination condition(immersion and tumbling) on quality characteristics of cured pork meat and sensory properties of pork jerky. Pork meat was immersed for 1, 6, 12, 24, and 48 hours or tumbled for 10, 20, 30, and 60 minutes with curing solution. The jerky was made from cured pork meat immersed for 6, 12, 24, and 48 hours or tumbled fer 10, 20, 30, and 60 minutes. The curing yields and water holding capacity in immersion and tumbling treatments were increased as marination time increased, and the curing yields of tumbling treatments were higher than those of immersion treatments, but water holding capacity was not. The pH value of all treatments were not significantly different. CIE $L^*$- and $b^*$-value of immersion treatments were significantly decreased as marination time increased, but CIE $a^*$-value were increased. Objective color of tumbling treatments showed a similar tendency with those of immersion treatment. The sensory properties of pork jerky were not significantly different between immersion and tumbling treatments.

변산반도국립공원 내 리기다소나무림 간벌이 딱정벌레과 군집에 미치는 영향

홍의정(Eui Jeong Hong),강승호(Seung-Ho Kang),정종국(Jong-Kook Jung) 국립공원연구원 2021 국립공원연구지 Vol.12 No.2

본 연구에서는 변산반도국립공원 내 인공조림된 40년생 리기다소나무림을 대상으로 간벌을 실시하고, 이후 지표성 딱정벌레류의 군집 구조 변화를 모니터링하였다. 2014년 8월 30%와 50%강도로 간벌을 수행하였으며, 함정트랩을 이용하여 2015년부터 2017년까지 지표성 딱정벌레류를 채집하였다. 대조구로는 간벌을 수행하지 않은 구역과 천연활엽수림을 선정하였다. 조사 결과, 총 20종 2,635개체의 지표성 딱정벌레류를 채집⋅동정하였고, 20종 중 붉은칠납작먼지벌레(1,045개체)와 쌍무늬먼지벌레(356개체)가 우점하는 것으로 나타났다. 간벌을 실시한 조사구는 대조구 및 천연활엽수림에 비해 초지와 임연부를 선호하는 종인 쌍무늬먼지벌레의 유입이 뚜렷하였다. 모든 종에 대해서 종 구성의 유사도를 분석한 결과에서는 조사 년도에 따라 유사도가 높아지는 경향이었으나, 최대 우점종인 붉은칠납작먼지벌레를 제외한 경우에는 처리에 따른 영향이 다소 확인되었다. 그러나 처리구 간의 공간적 거리가 가깝고, 각 처리구의 면적이 크지 않아 자료 해석에는 한계가 있으므로 향후 보완 연구가 필요하다고 판단된다. This study was investigated to monitor the effects of thinning on ground beetle assemblages in Pinus rigida plantations in the Byeonsanbando National Park. The 30% and 50% thinning was performed at August in 2014, and ground beetles were sampled using pitfall traps from 2015 to 2017. We also investigated ground beetles in Pinus rigida plantations without thinning and natural broadleaved-deciduous forests. A total of 2,635 individuals were caught and identified to 20 species. Among 20 species, Synuchus cycloderus (1,045 individuals) and Chlaenius naeviger (356 individuals) were dominant. One of edge-preferring species, C. naeviger, was more abundant in the study plot with thinning compared to others. Bray-Curtis dissimilarity was decreased between study years, i.e. species composition of ground beetles seems did not affected by thinning. However, the dissimilarity was increased between study treatments when the most dominant species was excluded from the analysis. However, the results of this study should be interpreted carefully, because spatial distance between treatments was rather short, and study area was too small to understand the effect of thinning.

식물성유 대체가 저지방 햄버거 패티의 품질특성에 미치는 영향

박종철(Jong-Chul Park),정종연(Jong-Yon Jeong),이의수(Eui-Soo Lee),최지훈(Ji-Hun Choi),최윤상(Yun-Sang Choi),유용호(Long-Hao Yu),백현동(Hyun-Dong Paik),김천제(Cheon-Jei Kim) 한국식품과학회 2005 한국식품과학회지 Vol.37 No.3

한려해상국립공원 내 지표성 딱정벌레류(딱정벌레목: 딱정벌레과)군집의 다양성과 계절적 변화

홍의정(Eui Jeong Hong),강승호(Seung-Ho Kang),정종국(Jong-Kook Jung) 국립공원연구원 2022 국립공원연구지 Vol.13 No.2

본 연구에서는 함정트랩을 이용하여 한려해상국립공원 내 내륙과 도서지역 산림에 분포하는 딱정벌레과의 다양성과 계절적 변화 양상에 대해 조사하였다. 이를 위해 남해도 5개소, 통영 4개소, 거제도 3개소, 오동도 1개소, 그리고 늑도 1개소를 선정하였고 한려해상국립공원에 포함된 내륙지역으로 하동군 노량리 금오산 1개소를 선정하여 총 15개소에 대해 함정트랩을 설치하였다. 조사는 2014년 6월부터 10월까지 약 1개월 간격으로 조사하였다. 조사 결과, 총 1,072개체의 딱정벌레과 곤충을 채집하였으며, 이들은 25종으로 동정되었다. 대부분의 섬에서 윤납작먼지벌레가 우점하였고, 아우점종은 섬마다 달랐다. 남해도에서 15종으로 가장 많은 종이 확인되었고, 다음으로 통영(14종), 늑도(10종), 거제도(9종), 금오산(내륙, 6종), 오동도(4종)의 순이었다. 딱정벌레과의 종수와 개체수는 대체적으로 가을철이 될수록 높아지는 경향이었다. 결론적으로 본 연구를 통해 한려해상국립공원의 곤충상에 12종의 딱정벌레과 곤충을 추가하였다. 향후 도서지역 환경의 특성과 계절성을 고려하여 보다 많은 지점에 대한 정밀한 조사가 이뤄진다면 도서지역별 곤충상의 증가가 예상된다. This study was conducted to investigate diversity and its seasonal change of carabid beetles in the Hallyeohaesang national park, especially in forest environments. A total of 15 sites were selected. As islands, 5 sites in Namhaedo, 4 sties in Tongyeong, 3 sites in Geojedo, 1 site in Odongdo and Neukdo were selected and 1 site in Mt. Geumo in Hadong-gun was selected as mainland. Sampling was conducted by pitfall traps from June to October in 2014. A total of 1,072 individuals belonging to 25 carabid beetle species were collected. In most islands, Synuchus nitidus was dominant, but subdominant species was different depending on islands. In number of species, 15 carabid beetle species were collected in Namhaedo that was the highest following by Tongyong (14 species), Neukdo (10 species), Geojedo (9 species), Mt. Geumo (mainland, 6 species), and Odongdo (4 species). Number of species and abundance were generally increased from early summer to autumn. In consequence, we added 12 carabid beetle species to the insect fauna of Hallyeohaesang national park, and it is expected that more insect species can be found considering by environmental characteristics and seasonality of islands.

분쇄 계육 가슴살의 도체가공방법과 염지조건이 품질특성에 미치는 영향

최지훈,김일,정종연,이의수,최윤상,김천제,Choi, Ji-Hun,Kim, Il,Jeong, Jong-Youn,Lee, Eui-Soo,Choi, Yun-Sang,Kim, Cheon-Jei 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.3

This study was carried out to investigate the effect of hot boning and curing condition on the quality characteristics of ground chicken breast. Treatments were cured by four conditions follows; control (general curing method), T1 (after hot-boning and then immediately cured), T2 (after hot-boning and immediately cured, then frozen), and T3 (after hot-boning, immediately frozen, refrigerated and then cured). The pH of chicken breast in the state of pre-rigor was 6.22. The pH of cold storage or freezing chicken breast meat respectively were 5.70 or 5.61. The pH of T1 and T2 treatments were significantly higher than those of control and T3 treatment (p<0.05). After stored for 1 wk, the pH value of T1 treatment had a higher value than those of other treatments. T1 treatment had the highest water holding capacity and the lowest cooking loss among all treatments, regardless of the cooking methods. The reduction in diameter for T1 and T2 treatments was lower than those of control and T3 treatment (p<0.05). T1 treatment had the lowest fat loss and moisture loss among all treatments, and the emulsifying capacity of T1 treatment was the highest. The protein solubility of T1 treatment was significantly lower than that of T3 treatment.

Wheat Fiber 첨가가 Meat Batter의 품질에 미치는 영향

최윤상,이미애,정종연,최지훈,한두정,김학연,이의수,김천제,Choi, Yun-Sang,Lee, Mi-Ai,Jeong, Jong-Youn,Choi, Ji-Hun,Han, Doo-Jeong,Kim, Hack-Youn,Lee, Eui-Soo,Kim, Cheon-Jei 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.1

본 연구는 비육 단백질인 ISP와 CSP의 대체제로서 식이섬유인 wheat fiber를 첨가함으로써 돈육 유화물의 품질에 미치는 영향에 대해서 조사하고자 하였다. 돈육 유화물의 대조구와 모든 처리구에서 pH는 차이가 없었으며 (p>0.05), 보수력과 육색의 L-값은 대조구보다 처리구들이 높게 나타났다(p<0.05). 가열감량, a-값과 b-간은 처리구들이 대조구보다 낮게 나타났지만, 처리구들간에는 차이가 없었다. 유화안정성에서 수분리는 ISP처리구가 유의적으로 가장 낮은 것으로 나타났고, 유분리의 경우는 비육 단백질을 첨가한 처리구에서 낯은 것으로 나타났다(p<0.05). 점도는 대조구와 비교하여 처리구들이 높았지만(p<0.05), 처리구들 사이에는 차이가 없는 것으로 나타났다(p>0.05). 물성은 대조구와 비교하여 경도, 검성, 씹음성의 경우 모든 처리구에서 높게 나타났으나, WF-200 처리구와 대조구는 유의적인 차이가 없었다. 이상의 결과로 종합하여 볼 때, ISP와 CSP의 대체제로 wheat fiber가 새로운 기능성 소재로 타당할 것으로 사료된다. The purpose of this study was to investigate the effect of wheat fiber as a replacement for isolated soy protein (ISP) or concentrated soy protein (CSP) on the quality characteristics of meat batter. Meat batter formulations were prepared with 2% levels of ISP, CSP, or wheat fiber. The pH values of each formulation were not significantly different (p>0.05). The L-values of meat batter containing wheat fiber, ISP, or CSP were higher than the control, however the a- and b-values were lower than the control (p<0.05). Relative to the control meat batter, the water holding capacity, viscosity, hardness, gumminess, and chewiness of meat batter containing ISP, CSP, or wheat fiber was significantly higher than the control (p<0.05). All supplemented meat batters had significantly lower cooking loss and emulsification stability than the control (p<0.05), with no significant difference among the supplemented meat batters. The results of this study show that the use of wheat fiber as an ISP or CSP replacer does not affect the overall quality of meat batter.