5 . Actomyosin 에 대한 비교연구

문윤희,황칠성,양융 한국동물자원과학회 ( 구 한국축산학회 ) 1983 제40회 학술발표회 논문초록 Vol.- No.-

豚肉 Sausasge의 品質 및 貯藏性에 관한 硏究 : 鹽漬劑 添加水準의 影響

文允熙,黃七星 건국대학교 1976 論文集 Vol.4 No.1

Four kinds of pork sau sages manufactured with different levels of curing salt (Table.1.), stored at 4℃, reserched on the changes of Water-Holding capacity, pH, 2-Thiobarbituric acid, Volatile Basic Nitrogen and Bacterial numbers. The results were shown in Table 2∼10 and Fig.1, As the summary; 1. There was not any statistical significant in Water-Holding capacity when used curing salt (Sodium chloride 2-5% + Sodium nitrite 0.005%). 2. When used curing salt (Sodium chloride 3.0% + Sodium nitrite 0.005%) were higher pH than those of other groups, but was not any statistical significant. 3. There was not any statistical significant difference in storage stability by 2-Thiobarbituric acid and Volatile Basic Nitrogen. 4. When used curing salt (Sodium chlorice 2.5% + Sodium nitrite 0.005%), there were no problems in Bacterial number and elapsed time untile VBN 25mg % and Total count of Bacteria reached 106 per gram in pork sausage found to same period

냉장, 동결 및 해동후 재냉장이 소 등심육 지질중의 Cholesterol, Triglyceride 및 유리지방산의 함량에 미치는 영향

김명준,문윤희 慶星大學校 1998 論文集 Vol.19 No.1

Changes in lipid, fatty acid composition and MUFA/SFA(monounsaturated fatty acid/saturated fatty acid) ratios were studied in the Korean native and imported beef loin by aging and freezing. In non-frozen Korean native beef, frozen Korean native and imported beef, the cholesterol conentrations were not changed by the aging process, but increased with the freezing process(p〈 0.05). The triglyceride concentration was not changed in non-frozen Korean native beef, decreased significantly in unfrozen Korean native and imported beef by the aging process, and increased more or less with the freezing porcess. The total concentration of free fatty acids significantly (p<0.05) increased from all of these samoes, and the total concentration from frozen Korean native beef was higher than that non-frozen Korean native beef. The concentrations of cholesterol esters, fatty acids levels and the and the MUFA/SFA ratio from frozen and non- frozen Korean native and imported beef decreased significantly(p<0.05) with the aging and freezing process except for those of free fatty acid in the neutral lipid from non-frozen Korean native beef.

창조적 성취자를 키운 동서양 양육자의 특성 비교

문윤희,한기순 韓國英才學會 2010 영재교육연구 Vol.20 No.2

이 연구의 목적은 성공적인 영재 양육 사례라 할 수 있는 창조적 성취자의 부모를 동서 양으로 구분하여 고찰함으로써 영재 양육의 문화적 보편성과 특수성을 발견하는데 있다. 본 연구에서는 서양 인물로는 마리 퀴리, 아인슈타인, 에디슨, 뉴턴을 동양 인물로는 이 황, 이이, 정약용, 허난설헌의 부모를 대상으로 선정하여 창조적 성취자를 키운 양육 특 성에 대해 고찰하였다. 이를 위해 본 연구는 양육자에 대한 역사적 기록물, 자녀인 창조 적 성취자의 전기, 평전, 자서전, 저서, 양육자와 주고받은 편지 외에 필요에 따라 국내 외 연구 논문, 단행본, 영재교육기관의 간행물 등의 다양한 자료를 활용하였다. 동서양 8 인의 양육자가 보인 양육 방식의 공통점은 자녀의 재능 영역에 대한 교육적 역량 소지, 재능 영역에서의 학습 가능 환경 또는 기회의 제공, 강요하지 않는 교육, 독립심 ․ 강인한 정신력의 강조, 혁신 ․ 개방적 사고방식, 한쪽 부모의 절대적 지지를 들 수 있다. 동서양 양육 방식의 가장 큰 차이점들은 서양의 부모들은 자녀 교육의 목표로서 재능 개발 및 성취를 장려했으나 동양의 부모들은 자녀의 전인적 발달에 강조점을 두고 있다는 점, 서 양의 부모가 자녀와 수평적 관계로 상호 작용 하였음에 반해 동양의 부모들은 자녀와 수직적 관계를 보였다는 점, 서양의 부모는 적극적으로 정서를 표현하는 양육 방식을 보 였으나 동양의 부모는 정서 표현을 억제하는 모습을 보였다는 점, 그리고 서양의 부모가 자녀에게 실수하는 모습, 잘못된 모습까지 여과 없이 그대로 보여준 것에 비해 동양의 부모들은 자식에게 모범을 보이기 위해 일상생활에서 스스로 노력하는 모습을 보였다는 점 등이 두드러진 차이점으로 나타났다. 각각과 관련하여 영재양육과 관련한 시사점이 논의되었다.

筋原纖維 蛋白質의 性質比較

文允熙 건국대학교 1981 論文集 Vol.13 No.1

Biological activities were compared function of animal species in one hand, the extractability and the duration necessary to extract actomyosin together with their influence on the biological activity of this protein were determined and the following results were obtained. 1.The Mg-ATPase activity of actomyosin demonstrated a biphasic response i.e., a high activity at low ionic strength and low activity at a high ionic strength. The dissociation of myosin and actin from actomyosin was observes to be more difficult when the actomyosin was originated from cattle or swine when compared with that of rabbit; even though the same method was applied for the extraction of the amount of myosin contained in actomyosin varied remarkably among the species. Myofibril prepared from swine skeletal muscle demonstrated a higher ATP sensitivity at a higher ionic strength than those prepared from cattle and rabbit Indication a loose myofibrillar filamental lattice. Avian myofibril demonstrated a higher sensitivity to ionic strength than that of mammals. 2.Maximum activity of EDTA-ATPase of myofibril prepared from mammalian muscles was in a decreasing order for rabbit, cattle and swine species whilst the avian myofibril did not demonstrate species specificity when compared with that of mammalian origine. EDTA-ATPase of myosin demonstrated the highest activity at a specific ionic strength. 3.In the case actomyosin, 125 micro M EGTA inhibited Mg-ATPase activity indicating a common component of troponin regardless the animal species. 4.Myosin was first released during the extraction followed by actin, which upon the release, formed actomyesin upon the release, formed actomyosin thus indicating a certain difference in compactness in filamental lattice and filamental intergrity.

副産物을 利用한 Sausage 開發에 關한 硏究

高鎭福,文泳悳,文允熙 新羅大學校 1983 論文集 Vol.15 No.-

Three kinds of blood sausage were manufactured for the processing and utilization of swine by-products. Blood sausage-1 was made with sausage meat 10%, fat 40%, blood 20%, skin 20%, and liver 2%. Blood sausage-2 was made with ham meat 30%, fat 20% blood 20% liver 2% and skin 20%. Blood sausage-3 was made with smoked ham parch 30%, fat 20%, blood 20%, liver 2%, and skin 20%. And the other materials, seasoning, spice etc in basic formulation. Blood sausages were stored at 4℃ until 4 weeks and the reserched on the properties, keep quality, manufactural cost. The results obtained were summarized as follows; 1. Method of blood sausages processing were decide as follows. Place ground pork liver, salt, phosphate, Erbit-N, skin emulsion, blood, sausage meat and spices in silent cutter. Add cube cutted fat and ham or smoked ham patch through the 5-6 mm plate of the cube cutter. Fill the prepared meat above mentioned size 55m/m fibrous (plus) casing. Place the filled casing in 80℃ water for 60 minutes, Cooling in 12℃ water for 20 minutes and room temperature for 60 minutes. 2. Chemical composition of blood sausage-1,2,3 were shown moisture; 47.0%, 58.4%, 59.1% Crude protein; 11.2%, 14.0%, 12.1%, Crude fat; 39.0%, 24.3%, 24.7%, and crude ash; 2,1%, 2.4%, 2.4%. 3. The average water to protein ration of the blood sausage were ranged from 4,14 to 4.88. 4. pH of the blood sausage were ranged from 6.6-6.7 which were higher than pork sausage and similar with mixed sausage. 5. In the content of volatile basic nitrogen of blood sausages, there was not a correlation between addition of by-products, but a trend to increased during the storage time and it ranged from 7.4 mg%-7.6mg% to 8.2mg%-8.3mg%. 6. Bacterial counts were slowly increased during cold storage but even the highest count, 38×10³cells/g, it was acceptable for the standard basis. 7. Water holding capacity of blood sausages ranged from 74.3%-81.4% to 75.7%-83.0%. 8. In sensory test, it was revealed blood sausages ranged from 74.3%-81.4% to 75.7%-83.0%. 8. In sensory test, it was revealed blood sausage-2 got a higher scor than blood sausage-1,3 on color, chewiness, elasticity and blood sausage-3 was superior in flavor test and blood sausage-1 was lower in taste test. 9. The manufactural cost of blood sausage 1,2,3, were necessary 40.40%, 60.05%, 41.3% on the pork sausage and 101.2%, 150.4%, 103.4% on the mixed sausage.

일반돼지와 개량흑돼지 등심의 물리화학적 특성 및 아미노산 함량

문윤희 경성대학교 공학기술연구소 2004 공학기술연구지 Vol.11 No.-

The physicochemical properties amino acid contents of loins for modern genotype pig(MGP-90, MGP-110) and crosbred black pig(CBP-105) were investigated. The pH, water holding capacity and hardness were not significantly different among pig loins. But the chewiness of MGP-110 were significantly higher than that of MGP-90. The redness(a*) and yellowness(b*) of CBP-105 were significantly higher than that of MGP-90 and MGP-110. The total amino acid contents(17.85~49.08%) were not significantly different among pig loins, the amino acid composition has included many glutamic acid, aspartic acid, lysine and leucine. The free amino acid content was high up to 0.578% in CBP-105, MGP-90(0.164%) and MGP-110(0.180%) were followed. The taurine, glycine, alanine, valine and leucine of CBP-105 were significantly higher than that of MGP-90 and MGP-110. The aroma, tenderness and juiciness were not significantly different among pig loins. But the taste and palatability of MGP-110 and CBP-105 were significantly higher than that of MGP-90.

저급육 첨가가 돼지고기 패티의 품질에 미치는 영향

문윤희 경성대학교 공학기술연구소 2003 공학기술연구지 Vol.S1 No.2

본 연구는 경산모돈육 혼합이 돼지고기 패티의 품질에 미치는 영향을 규명하기 위하여 그 혼합비율을 60(A패티). 40(B 패티). 20(C 패티) 및 60%(D 패티)로 하고 일반성분, 표면색도, 조직감, 아미노산 함량, 지방산 조성 및 관능성을 실험하였다. 수분과 조지방함량은 A 패티가 가장 높았고, 조단백질과 조회분 함량은 D 패티가 높게 나타났다. 명도(L^(*)) 및 황색도(b^(*))는 A와 B 패티가 높았으며, 적색도(a^(*))는 D 패티가 높았다. 경도, 응집성 및 씹힘성은 A와 B 패티가 D 패티보다 낮았다. 아미노산은 모두 glutamic acid, aspartic acid 및 lysine 순으로 함유되어 있었고, 지방산은 oleic acid, palmitc acid 및 linoleic acid 순으로 함유되어 있었다. 향기, 조직감 및 다즙성은 A 패티가, 색깔은 D 패티가 우수하였고 맛 및 종합적인 기호성은 유의적 차이를 보이지 않았다. The effects of adding sow's loin on the chemical compositions, amino acid, faty acid compositions, meat color, texture and sensory properties of the pork patty were investigated. Pork patties prepared from A, B, C and D patties prepared from grade B/E: 60/0, 40/20, 20/40 and 0/60% loins, respectively. Moisture and crude proteins were not different among patties. Amino acid composition was higher in the order glutamic acid, aspartic acid and lysine. Carnosine and aspartic acid were the predominant free amino acid in the patties. Fatty acid composition was higher in the order oleic acid, palmitic acid and linoleic acid. Hunter's L^(*) and b^(*) of A patty higher than those another patties. Hardness, cohesiveness and chewiness of patties prepared from grade B pork meat were lower than patties prepared from grade E pork meat. Palatability was not different among A, B, C and D patties.

海藻類 添加給食에 依한 白鼠의 核酸代謝에 關한 硏究

高鎭福,文允熙 新羅大學校 1981 論文集 Vol.10 No.-

This study was demised to observe the nucleic acid metabolism of growing male albino rats when they were fed on rice diet supplemented with several seaweeds. The experimental diet was isocaloric and isonitrogenous, and 20% of the total protein was designed to be furnished by the seaweeds such as Porphyra tenera, Monostroma nitidum, Undaria Pinnatifida and Laminaria Japonica. While the experiment continued to be conducted for 14 weeks, the fellowing result,: were obtained according to the contents of DHA and RNA detected in the livers of the rats: 1. The content of DNA proved to be quite small in case of the groups of rats which were fed on Porphyra tenera, Monostroma nitidum and Undaria pinnatifida for 4 and 6 weeks respectively. It was also small in case of the groups of rats which were fed on Laminaria japonica for 2,4,6 and 8 weeks respectively. There was no remarkable variation in the other feeding groups compared with the control group. 2. The content of RNA was small in the groups of Porphyra tenera which were fed for 4 and 6 weeks. In the other feeding groups there was no remarkable variation compared with the control group.

저장온도 0,15 및 30℃에서 계육의 핵산관련물질과 관능성의 사후변화

이지은,정인철,차경숙,김명준,문윤희 慶星大學校 1995 論文集 Vol.16 No.3

This study was carried out to investigate changes of nucleotide related compounds and sensory property by freshness index of chicken meat during stored at 0, 15 and 30℃. In case of chicken meat stored at 0, 15 and 30℃, ATP+ADP, AMP and IMP was decreased, HxR and Hx was increased gradually. And such situation was higher in high temperature. But the amount of nucleotide related compounds was hard to decide freshness. The result of freshness estimated by sensory score was fresh to 9 days at 0℃, to 3 days at 15℃ and to 18 hours at 30℃ generally.