Analysis of Quality after Sous Vide of Pork Loin Wet-Aged using Pulsed Electric Field System

고하윤,박신영,김학연 한국축산식품학회 2023 한국축산식품학회지 Vol.43 No.3

The effects of wet-aging using a commercial refrigerator (CR, 4℃) and a pulsed electric field refrigerator (PEFR, 0℃ and –1℃) on the quality of sous vide pork loin were analyzed. The moisture and fat contents, pH, CIE L*, CIE b*, chroma, and shear force of the wet-aged samples were lower than those of the raw meat samples, whereas the water holding capacity (WHC) was higher. The PEFR group showed higher pH, CIE b*, chroma, and WHC and lower weight loss than the CR samples. Electronic nose analysis indicated that positive flavor compounds were induced whereas negative flavor compounds were inhibited in the PEFR group. Wet-aging increased the sourness, saltiness, and umami of sous vide pork loin; the PEFR 0℃ samples showed the highest umami. Sensory evaluation indicated that wet-aging improved the color of sous vide pork loin. The PEFR 0℃ samples were rated higher than the raw meat and CR samples for all sensory traits. In conclusion, sous vide after wet-aging using a PEFR improved the quality of pork loin.

열풍건조한 눈개승마 분말 첨가가 유화형 돈육 소시지의 품질 특성에 미치는 영향

고하윤,김학연,이지연 공주대학교 자원과학연구소 2021 자원과학연구 Vol.3 No.1

This study is to analyze the quality properties of emulsion-type pork sausage with hot-dry Aruncus dioicus powder (non-add, 1%, 2%, 3%). The study examined the proximate composition, pH, color, cooking yield, water-holding capacity (WHC), emulsion stability, thiobarbityric acid reactive substance (TBARS). The moisture content was significantly higher in the 1% treatment than in the non-additive treatment and the 2% and 3% treatments. The protein content was significantly higher with 2% and 3% treatment than with non-additive treatment (p<0.05). The fat content was significantly lower in all treatments than non-additive treatment (p<0.05). The pH decreased significantly with increasing addition before and after cooking (p<0.05). The after cooking, the redness was significantly highest in the 3% treatment (p<0.05). The cooking yield was significantly higher in all treatments than in the non-additive treatment, with the 3% treatment being the highest. (p<0.05). The WHC was significantly higher in all treatments than in the non-additive treatment (p<0.05). Water and fat exudative of emulsion stability was significantly lower in the 3% treatment than in the non-additive treatment (p<0.05). The TBARS was significantly lower in all treatments compared to the non-additive treatment (p<0.5). As a result, adding 3% of hot air-dried Aruncus dioicus powder to emulsion-type pork sausage is a natural additive and can be applied to imporve economical and stable quality in product manufacturing.

The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings

고하윤,이솔희,김학연 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.4

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60℃ for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L*, a*, b*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.

무인항공기용 실시간 장애물 탐지 및 회피 경로 생성 알고리즘

고하윤,백중환,최형식 한국항행학회 2018 韓國航行學會論文誌 Vol.22 No.6

In this paper, we propose a real-time obstacle detection and avoidance path generation algorithm for UAV. 2-D Lidar is used to detect obstacles, and the detected obstacle data is used to generate real-time histogram for local avoidance path and a 2-D SLAM map used for global avoidance path generation to the target point. The VFH algorithm for local avoidance path generation generates a real-time histogram of how much the obstacles are distributed in the vector direction and distance, and this histogram is used to generate the local avoidance path when detecting near fixed or dynamic obstacles. We propose an algorithm, called modified RRT*-Smart, to overcome existing limitations. That generates global avoidance path to the target point by creating lower costs because nodes are checked whether or not straight path to a target point, and given arbitrary lengths and directionality to the target points when nodes are created. In this paper, we prove the efficient avoidance maneuvering through various simulation experiment environment by creating efficient avoidance paths. 본 논문에서는 무인항공기용 실시간 장애물 탐지 및 회피 경로 생성 알고리즘을 제안한다. 2-D Lidar를 이용하여 장애물을 검출하고, 검출 정보는 지역 회피 경로 생성을 위한 실시간 히스토그램 생성과 목표 지점까지 전역 회피 경로 생성을 위해 사용되는 2-D SLAM 지도를 생성하는데 사용된다. 지역 회피 경로 생성을 위한 VFH 알고리즘은 장애물들이 벡터 방향과 거리에 따라 얼마큼 분포되어 있는지에 대한 실시간 히스토그램을 생성하고, 이 히스토그램은 근접 장애물 검출 시 지역 회피 경로를 생성하는데 사용된다. 기존의 RRT*-Smart 알고리즘의 한계로 인해 Modified RRT*-Smart 알고리즘을 제안한다. 이 알고리즘은 새로운 노드가 생길 때 목표 지점과의 직선 경로 여부를 판단하고, 목표 지점 방향으로 생성되도록 방향성을 부여하며, 노드의 길이를 확률적으로 나누어 일정한 단위의 길이가 아닌 랜덤 단위의 길이로 퍼뜨림으로써 보다 적은 비용으로 목표 지점까지의 효율적인 전역 회피 경로를 생성한다. 본 논문에서는 효율적인 회피 경로를 생성하여 회피 기동함을 다양한 시뮬레이션 실험 환경을 통해 검증하였다.

Analysis of cured pork loin ham quality using wet-aging and a pulsed electric field system

고하윤,박신영,김학연 한국식품과학회 2023 Food Science and Biotechnology Vol.32 No.10

The effects on the quality of loin ham from using wet-aging with a commercial refrigerator (CR) and with a pulsed electric field system refrigerator (PEFR, at 0 and − 1 °C) were compared. The CR sample recorded an increased cooking loss alongside a decrease in color stability and shear force. In contrast, the samples using PEFR observed improved color stability, water holding capacity, and weight loss. In electronic nose analysis, wet-aging samples were shown to be significantly different from raw meat samples, however, the use of PEFR did not significantly affect the flavor. In electronic tongue analysis, wet-aging was observed to increase the umami of the loin ham, whilst the PEFR − 1 °C sample showed the highest umami. In sensory evaluation, the PEFR 0 °C sample showed significantly higher overall acceptability than raw meat. Conclusively, the application of wet-aging with PEFR in the manufacturing of loin ham led to an improvement in quality.

전역 및 지역 경로 생성을 통한 무인항공기 자율비행 시스템 연구

고하윤,백중환,최형식,Ko, Ha-Yoon,Baek, Joong-Hwan,Choi, Hyung-Sik 항공우주시스템공학회 2019 항공우주시스템공학회지 Vol.13 No.3

본 논문에서는 무인항공기의 자율 비행을 위한 전역 및 지역 경로 비행 시스템을 제안한다. 전체적인 시스템은 ROS 로봇 운영체제를 기반으로 구축하였다. 무인항공기에 탑재된 임베디드 컴퓨터는 2-D Lidar를 이용하여 장애물을 검출하고, 실시간으로 VFH 기반의 지역 경로와 제안하는 Modified $RRT^*$-Smart 기반의 전역 경로를 생성한다. 또한, 무인항공기의 비행컨트롤러에 Mavros 통신 프로토콜을 이용하여 생성된 경로에 따른 이동 명령을 내린다. 지상국 컴퓨터는 장애물 정보를 수신하여 2-D SLAM 지도를 생성하고, 목적 지점을 임베디드 컴퓨터에 전달하며 무인항공기의 상태를 관장한다. 제안하는 무인항공기의 자율 비행 시스템을 3-D 공간 상의 시뮬레이터 및 실제 비행을 통해 검증하였다. In this paper, a global and local flight path system for autonomous flight of the UAV is proposed. The overall system is based on the ROS robot operating system. The UAV in-built computer detects obstacles through 2-D Lidar and generates real-time local path and global path based on VFH and Modified $RRT^*$-Smart, respectively. Additionally, a movement command is issued based on the generated path on the UAV flight controller. The ground station computer receives the obstacle information and generates a 2-D SLAM map, transmits the destination point to the embedded computer, and manages the state of the UAV. The autonomous UAV flight system of the is verified through a simulator and actual flight.

붉은 양배추의 첨가가 돈육 유화형 소시지의 품질 및 저장 특성에 미치는 영향

고하윤(Ha-Yoon Go),이솔희(Sol-Hee Lee),김학연(Hack-Youn Kim) 한국식품영양과학회 2021 한국식품영양과학회지 Vol.50 No.11

본 연구는 유화형 돈육 소시지에 붉은 양배추 분말 첨가 수준에 따른 품질 및 저장 특성을 측정하여 분석하였다. 붉은 양배추 분말의 첨가 수준에 따라 유화형 돈육 소시지의 수분 함량, 적색도, 가열 수율, 점도는 증가하였으며 경도, 검성, 씹힘성, 응집성이 증가하는 경향을 보였다. 총 폴리페놀 함량과 DPPH 자유라디칼 소거능이 증가하였고 이에 따라 지방산패도, 단백질 변패도는 첨가량의 증가에 따라 감소하였다. 이러한 결과로 보아 천연 첨가물로서 3% 이상의 붉은 양배추 분말을 첨가하면 식이섬유의 수분 결합력에 의해 수분함량, 가열 수율, 점도를 증진시켰다. 또한 붉은 양배추 분말이 가진 항산화능에 의한 총 폴리페놀 함량, DPPH 자유 라디칼 소거능의 증가에 기인하여 지방산패도 및 단백질 변패도 값이 감소하였다. 이에 따라 붉은 양배추 분말을 3% 첨가하는 것이 유화형 돈육 소시지의 품질 특성 향상과 저장성 증진에 기여할 것이라고 판단된다. The purpose of this study was to analyze the quality and storage characteristics of emulsion-type pork sausages containing red cabbage powder (0%, 1%, 3%, and 5%). The study examined the proximate composition, pH, color, cooking yield, viscosity, texture profile analysis, total polyphenol content (TPC), 2,2-diphenyl-l-picrylhydrazyl (DPPH) free radical scavenging, 2-thiobarbituric acid reactive substance (TBARS), and volatile basic nitrogen (VBN) levels. The moisture content and hardness of the sausages were significantly higher with the addition of 3% and 5% red cabbage powder compared to the 0% treatment (P<0.05). The pH before and after cooking significantly decreased with increasing levels of red cabbage powder (P<0.05). The cooking yield was significantly higher with the addition of 3% and 5% red cabbage powder compared to the 0% treatment (P<0.05). The viscosity was observed to be the lowest in the 0% treatment and showed a tendency to increase with increasing amounts of red cabbage powder. The TPC significantly increased as the amount of red cabbage powder added increased (P<0.05). The DPPH was significantly higher with 3% and 5% addition of red cabbage powder compared to the 0% treatment (P<0.05). The TBARS and VBN were seen to be significantly lower for all treatments compared to the 0% treatment. Thus, the addition of 3% red cabbage powder increases the cooking yield, redness, and viscosity, and reduces TBARS and VBN. This improves the quality characteristics and storability of emulsion-type pork sausages and postulates red cabbage powder as an alternative to synthetic additives.

다중 프레임 특징점 추적 정보 기반 이동 물체 검출 및 추적 기법

고하윤(Ha-Yoon Ko),황승준(Seung-Jun Hwang),백중환(Joong-Hwan Baek) 한국통신학회 2018 한국통신학회 학술대회논문집 Vol.2018 No.1

실신가스 종류가 산란계의 도축 스트레스와 육질특성에 미치는 영향

송동헌,고하윤,이정아,김동균,배인선,조수현,김혜란,전중환,김현욱 공주대학교 자원과학연구소 2023 자원과학연구 Vol.5 No.2

This study was conducted to investigate the impact of stunning using carbon dioxide (CO2), argon (Ar) and nitrogen (N2) in the slaughtering process on the slaughter stress and the quality characteristics of breast meat in laying hens. In the experiment, 70 laying hens at 30 weeks of age were used and subjected to various stunning conditions. These conditions included halal method, CO2 (70%, 80%, 90%) gas, Ar (80%, 90%) gas, and 90% N2. Blood was immediately collected after slaughter and serum was separated and rapidly frozen at -70°C, while breast meat was vacuum-packed and stored in a 4°C refrigerator for 4 days before being used in the experiment. The pH of breast meat was highest in the N2 treatment, while the Ar treatments showed results similar to the Halal and CO2 treatments. Lightness was higher in the CO2 treatments compared to other gas treatments, and redness was highest in the N2 treatment, with no significant difference between the Ar and CO2 treatments. Furthermore, the drip loss was highest in the 90% Ar treatment and lowest in the N2 treatment. Drip loss and cooking loss were influenced by water-holding capacity, and shear force was higher in the CO2 treatments compared to the Halal and Ar treatments. These results suggest that in the slaughter process of laying hens, the use of Ar and N2 for stunning can be an alternative to CO2.

한우와 재래소 우둔육 수화물의 보수력과 품질특성에 관한 연구

송동헌,고하윤,이정아,화반바,설국환,조수현,김현욱 공주대학교 자원과학연구소 2023 자원과학연구 Vol.5 No.2

In this study, we produced brine solutions using beef (M. semimembranosus) from Hanwoo (Korean native cattle), Chikso (Korean native brindle cattle), and Heugu (Korean native black cattle), comparing their quality and water holding capacity. For quality assessment, we used 30-month-old grade 2 Hanwoo steer beef, as well as beef from Chikso and Heugu of the same age and grade. The hydrated beef consisted of 85% ground beef and 15% moisture, with the addition of 1.5% salt. The quality characteristics of ground beef and hydrated beef were assessed for pH, color, water-holding capacity, cooking loss, and shear force. The pH was highest for Heugu and lowest for Chikso both before and after cooking (p<0.05). The the raw sample's color in all parameters was significantly higher for Chikso than for Hanwoo and Heugu, but after cooking, lightness and yellowness were significantly higher in Hanwoo compared to Chikso. The water-holding capacity of the raw meat was highest for Heugu and lowest for Hanwoo, but in hydrated beef, the Chikso showed the most improvement, indicating that water-holding capacity can be enhanced according to processing characteristics. Cooking loss and shear force were lowest for Heugu, followed by Hanwoo and Chikso due to water-holding capacity. Overall, it is concluded that Korean cattle breeds and water-holding capacity could significantly impact the quality characteristics in the manufacturing of meat products using Korean beef.