http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
임동균,김종주,서강석,남기창,Lim, Dong-Gyun,Kim, Jong-Ju,Seo, Kang-Seok,Nam, Ki-Chang Institute of Agricultural Science 2012 Korean Journal of Agricultural Science Vol.39 No.2
The objective of the study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with the extract of Citrus junos seib. or Prunus mume. Hanwoo beef shank muscles were sliced, marinated, and sun-dried at $25^{\circ}C$, relative humidity of 35%. The physicochemical quality and microbiological safety of the Hanwoo beef jerky aerobically packaged were analyzed during the storage of $25^{\circ}C$. The moisture content of beef jerky with Citrus junos seib. was the lowest among the treatments after 20 d. Citrus junos seib. and Prunus mume jerky after 10 d had significantly lower aw than those after 0 and 20 d (p<0.05). The pH values of jerky generally ranged from 5.76 to 5.84. The pH value of Prunus mume jerky was significantly higher than those of other jerky samples (p<0.05). Prunus mume jerky showed significantly lower TBARS value than the others after 20 d (p<0.05). Citrus junos seib. jerky showed a significantly lower lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) than the others during the storage (p<0.05). Prunus mume samples after 10 d had significantly higher $L^*$, $a^*$, and $b^*$ values than the others (p<0.05). With regard to sensory properties, Citrus junos seib. and Prunus mume jerky showed significantly higher flavor and overall acceptability scores than the control (p<0.05). The extracts of Prunus mume will be used in sun-dried Hanwoo beef jerky as a natural agent to retard lipid oxidation and to improve meat color.
전자선 조사된 원료육과 Stater Culture의 사용이 발효육의 숙성 중 품질에 미치는 영향
임동균,설국환,이무하,Lim, Dong-Gyun,Seol, Kuk-Hwan,Lee, Moo-Ha 한국육가공협회 2008 肉加工 Vol.35 No.-
본 연구의 목적은 시판 중인 스타터를 이용한 발효육제품과 스타터를 이용하지 않고 자연발효시킨 육제품의 발효 및 숙성 중 미생물학적, 이화학적인 특성에 미치는 영향을 연구하고, 원료육에서의 전자선 조사(2 kGy) 효과를 검증하고자 한다. 2 kGy로 전자선 조사한 스타터 첨가구는 발효 및 숙성 중 pH가 급격히 감소하였으며(p<0.05), 최종 pH 는 4.25를 나타내었다. 총균수와 젖산균수는 스타터 첨가에 의해 좌우되는데 발효가 진행됨에 따라 총균수와 젖산균수가 유사한 경향을 나타내었다. TBARS 값은 발효 및 숙성기간이 증가함에 따라 모든 처리구에서 증가하였다. 본 연구결과를 통해 발효육 생산 전 2 kGy로 전자선 조사처리한 경우 총균수를 감소시키고 젖산균수는 증식하는 것을 확인하였다. 조사처리 후 육에 스타터를 첨가하게 되면 발효육 생산에 매우 유용하게 이용될 수 있을 것으로 사료된다. The microbiological and physicochemical properties of irradiated (2 kGy) or non-irradiated fermented meats processed with or without a commercial starter culture were evaluated during fermentation and aging. The pH of irradiated (2 kGy) fermented meats with starter cultures dramatically decreased during fermentation and aging (p<0.05), and the final pH was 4.25. The total aerobic counts and lactic acid bacteria counts reflected the addition of the starter culture. As the fermentation progressed, the total aerobic counts closely paralleled the lactic acid bacteria counts. The TBARS values of irradiated fermented meats increased regardless of the treatment during fermentation and aging. These results show that the irradiated(electron-beam) meat/fat resulted in the reduction of the total microbes and survives lactic acid bacteria. The use of starter cultures in meat batters post-irradiation may be useful for the production of fermented meats.
전자선 조사된 원료육과 Stater Culture의 사용이 발효육의 숙성 중 품질에 미치는 영향
임동균,설국환,이무하,Lim, Dong-Gyun,Seol, Kuk-Hwan,Lee, Moo-Ha 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.3
본 연구의 목적은 시판 중인 스타터를 이용한 발효육제품과 스타터를 이용하지 않고 자연발효시킨 육제품의 발효 및 숙성 중 미생물학적, 이화학적인 특성에 미치는 영향을 연구하고, 원료육에서의 전자선 조사(2 kGy) 효과를 검증하고자 한다. 2 kGy로 전자선 조사한 스타터 첨가구는 발효 및 숙성 중 pH가 급격히 감소하였으며(p<0.05), 최종 pH 는 4.25를 나타내었다. 총균수와 젖산균수는 스타터 첨가에 의해 좌우되는데 발효가 진행됨에 따라 총균수와 젖산균수가 유사한 경향을 나타내었다. TBARS 값은 발효 및 숙성기간이 증가함에 따라 모든 처리구에서 증가하였다. 본 연구결과를 통해 발효육 생산 전 2 kGy로 전자선 조사처리한 경우 총균수를 감소시키고 젖산균수는 증식하는 것을 확인하였다. 조사처리 후 육에 스타터를 첨가하게 되면 발효육 생산에 매우 유용하게 이용될 수 있을 것으로 사료된다. The microbiological and physicochemical properties of irradiated (2 kGy) or non-irradiated fermented meats processed with or without a commercial starter culture were evaluated during fermentation and aging. The pH of irradiated (2 kGy) fermented meats with starter cultures dramatically decreased during fermentation and aging (p<0.05), and the final pH was 4.25. The total aerobic counts and lactic acid bacteria counts reflected the addition of the starter culture. As the fermentation progressed, the total aerobic counts closely paralleled the lactic acid bacteria counts. The TBARS values of irradiated fermented meats increased regardless of the treatment during fermentation and aging. These results show that the irradiated (electron-beam) meat/fat resulted in the reduction of the total microbes and survives lactic acid bacteria. The use of starter cultures in meat batters post-irradiation may be useful for the production of fermented meats.
Dong Gyun Lim(임동균),Jong Ju Kim(김종주),Kang Seok Seo(서강석),Ki Chang Nam(남기창) 충남대학교 농업과학연구소 2012 농업과학연구 Vol.39 No.2
The objective of the study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with the extract of Citrus junos seib. or Prunus mume. Hanwoo beef shank muscles were sliced, marinated, and sun-dried at 25℃, relative humidity of 35%. The physicochemical quality and microbiological safety of the Hanwoo beef jerky aerobically packaged were analyzed during the storage of 25℃. The moisture content of beef jerky with Citrus junos seib. was the lowest among the treatments after 20 d. Citrus junos seib. and Prunus mume jerky after 10 d had significantly lower aw than those after 0 and 20 d (p<0.05). The pH values of jerky generally ranged from 5.76 to 5.84. The pH value of Prunus mume jerky was significantly higher than those of other jerky samples (p<0.05). Prunus mume jerky showed significantly lower TBARS value than the others after 20 d (p<0.05). Citrus junos seib. jerky showed a significantly lower lightness (L<SUP>*</SUP>), redness (a<SUP>*</SUP>) and yellowness (b<SUP>*</SUP>) than the others during the storage (p<0.05). Prunus mume samples after 10 d had significantly higher L<SUP>*</SUP>, a<SUP>*</SUP>, and b<SUP>*</SUP> values than the others (p<0.05). With regard to sensory properties, Citrus junos seib. and Prunus mume jerky showed significantly higher flavor and overall acceptability scores than the control (p<0.05). The extracts of Prunus mume will be used in sun-dried Hanwoo beef jerky as a natural agent to retard lipid oxidation and to improve meat color.
강섬유 종류에 따른 강섬유보강 콘크리트의 압축 및 휨 인성지수
임동균 ( Lim Dong-gyun ),김지현 ( Kim Ji Hyeon ),윤다예 ( Youn Da Ae ),임성훈 ( Lim Seong Hoon ),장아연 ( Jang Ah Yeon ),윤현도 ( Yun Hyun-do ) 한국구조물진단유지관리공학회 2019 한국구조물진단유지관리공학회 학술발표대회 논문집 Vol.23 No.1
This paper describes the effect of tensile strength and aspect ratio of fiber on compressive and flexural toughness index of high- and normal-strength steel fiber-reinforced concrete(SFRC). For this purpose, eight types of SFRC mixtures were made and tested. Test results indicate that the compressive and flexural toughness index of SFRC increased with increasing in tensile strength and aspect ratio of steel fiber.
반응표면 분석법을 이용한 계란 난황 레시틴 분리 최적조건
장애라,임동균,전희준,조철훈,김일준,이무하,Jang, Ae-Ra,Lim, Dong-Gyun,Jeon, Hee-Joon,Jo, Cheo-Run,Kim, Il-Joon,Lee, Moo-Ha 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.4
난황으로부터 레시틴 고함유 인지질을 회수하기 위하여 전처리, 표면반응분석기법을 실시한 결과 난황 인지질 분리조건(난황액 100g 기준)은 알코올 농도 95.83%, 알코올 첨가량 1: 6.51, 균질온도 $40.2^{\circ}C$, 20,000 rpm에서 5분간 균질한 후 원심 분리하여 여과 후 진공농축하고 아세톤 150 mL로 1회 세척하여 분리한 것으로 수율은 인지질 64.8%이상 레시틴 함량 55.04%의 인지질 분리를 위한 공정을 확립하였다. The optimum conditions for the extraction of lecithin from egg yolk were determined using response surface methodology (RSM). On the basis of the results of preliminary experiments, the most effective values were selected. The effects of three independent variables, dilution ratio, solvent composition, and extraction temperature on the response of crude egg lecithin (g) were then determined. The optimum conditions for egg lecithin separation obtained using ridge analysis were 6.51, 95.83%, and $40.2^{\circ}C$ for the dilution ratio, solvent composition, and extraction temperature, respectively. Using the optimum conditions, 55.04% of crude lecithin in total phospholipid can be obtained from 100 g liquid egg yolk. The experimental values (56.21% crude lecithin in total phospholipid) agreed with the predicted values.