Red wine을 첨가한 돈육 patty의 냉장 중 품질변화

윤동화,문윤희,정인철,Youn, Dong-Hwa,Moon, Yoon-Hee,Jung, In-Chul 한국생명과학회 2007 생명과학회지 Vol.17 No.1

본 연구는 적포도주의 첨가가 돈육 patty의 냉장 중 품질에 미치는 영향을 검토하기 위하여 적포도주를 첨가하지 않은 돈육 patty(대조구), 적포도주를 1% 첨가한 돈육 patty(RW-1), 적포도주를 3% 첨가한 돈육 patty(RW-3) 및 적포도주를 5% 첨가한 돈육 patty(RW-5)등 네 종류의 돈육 patty를 제조하고, 냉장 중 보수력, 표면색깔, pH, TBARS값, VBN 함량 및 총균수를 측정하였다. 보수력은 냉장 중 현저하게 증가하였으나, 적포도주의 첨가에 의한 영향은 없었다(p<0.05). 돈육 patty의 $L^*,\;a^*$ 및 $b^*$값은 적포도주 첨가에 의하여 낮아졌으며, 냉장 중 감소하는 경향이었다(p<0.05). pH는 냉장 기간이 경과하면서 증가하는 경향이었으며, 적포도주를 3 및 5% 첨가한 돈육 patty가 대조구 및 적포도주 1% 첨가구보다 낮게 나타났다(p<0.05). TBARS값은 냉장 기간이 경과하면서 현저하게 증가하였으며, 적포도주 첨가량이 증가함에 따라 TBARS값은 감소하는 경향이었다(p<0.05). 돈육 patty의 VBN함량은 냉장기간의 경과와 함께 유의하게 증가하였으며, 총균수도 냉장기간에 의하여 증가하였다. 그러나 적포도주의 첨가가 VBN 함량과 총균수의 증가를 억제하는 경향이었다. This study was carried out to investigate the effect of addition of red wine on the water holding capacity, surface color, pH, TBARS value, VBN content and total bacterial counts of pork patties during cold storage. Pork patties were prepared by four type such as pork patty without red wine (control), pork paoy containing red wine 1% (RW-1), pork patty containing red wine 3% (RW-3) and pork patty containing red wine 5% (RW-5). The water holding capacity was increased significantly during cold storage, but was not influenced by addition of red wine (p<0.05). The $L^*$ (lightness), $a^*$ (redness) and $b^*$ (yellowness) value was low by addition of red wine, was decreased during cold storage (p<0.05). The pH of pork patties were tend to increased with increase in cold storage period, the pH of RW-3 and RW-5 were significantly lower compared to control and RW-1 (p<0.05). The TBARS value of pork patties were tend to increased with increase in cold storage period, by increasing the amount of addition of red wine, the TBARS value were tend to decreased (p<0.05). The VBN content and total bacterial counts of pork patties were tend to increased with increase in cold storage period, and by increasing the amount of addition of red wine, the VBN content and total bacterial counts were tend to decreased during cold storage.

돼지지방, 올리브유 및 대두유를 첨가한 분쇄돈육의 품질 및 기호성

윤동화,박경숙,이경수,박현숙,문윤희,양종범,정인철,Youn, Dong-Hwa,Park, Kyung-Sook,Lee, Kyung-Soo,Park, Hyun-Suk,Moon, Yoon-Hee,Yang, Jong-Beom,Jung, In-Chul 한국생명과학회 2007 생명과학회지 Vol.17 No.7

본 연구는 돼지지방, 올리브유 및 대두유를 첨가한 분쇄돈육의 품질 및 기호성을 검토하기 위하여 돼지지방을 첨가한 분쇄돈육(GP-P), 올리브유를 첨가한 분쇄돈육(GP-O) 및 대두유를 첨가한 분쇄돈육(GP-S) 등 세 종류의 분쇄육을 제조하고 일반성분, 표면색깔, 지방산 조성, 보수력, pH, VBN 함량, TBARS값 및 순위법에 의한 기호성을 측정하였다. 수분, 조단백질, 조지방 및 조회분 함량은 GP-P, GP-O 및 GP-S 사이에 통계적 유의성이 없었다. $L^{*}$(명도), $a^{*}$(적색도) 및 $b^{*}$(황색도)값은 GP-P가 GP-O 및 GP-S보다 유의하게 높았다(p<0.05). 가장 많이 함유된 포화지방산은 palmitic acid로서 GP-P(24.384%)가 GP-O(15.611%) 및 GP-S(14.423%)보다 유의하게 높았다(p<0.05). 불포화지방산의 경우 GP-P(43.773%)및 GP-O(65.040%)는 oleic acid가 가장 많았으며, GP-S는 linoleic acid(40.762%)가 가장 많이 함유되어 있었다. 보수력은 GP-P가 GP-O 및 GP-S보다 높았으며, pH는 GP-S가 GP-P및 GP-O보다 높았고, VBN 함량 및 TBARS값은 GP-P가 GP-O및 GP-S보다 유의하게 높았다(p<0.05).가열하지 않은 분쇄돈육의 색깔은 GP-O 및 GP-S가 GP-P보다 우수하였으나(p<0.05), 향기는 시료들 사이에 통계적 유의성이 없었다. 가열 분쇄육의 경우, 향기는 시료들 사이에 유의한 차이가 없었으며, 맛, 조직감 및 전체적인 기호성은 GP-S가 가장 우수하였고(p<0.05), 다즙성은 GP-O 및 GP-S가 GP-P보다 우수하였다(p<0.05). This study was carried out to investigate the effects of addition of pork fat, olive oil and soybean oil on the quality and sensory of ground pork meat. The samples consisted of the ground pork meat containing 20% pork fat (GP-P), 20% olive oil (GP-O), and 20% soybean oil (GP-S). The chemical composition, surface color, fatty acid composition, water hold-ing capacity, pH, VBN content and TBARS value were determined for the ground pork meat as the quality characteristics, and the sensory score were also evaluated. The moisture, crude protein, crude fat and crude ash content were not different among the GP-P, GP-O and GP-S. The $L^{*}$(lighaess), $a^{*}$(redness) and $b^{*}$(yellowness) of /GP-P were higher than those of the GP-O and GP-S (p<0.05). Palmitic acid was the most abundant among saturated fatty acids, and palmitic acid content of GP-P (24.384%)was higher than that of the GP-O (15.611%) and GP-5 (14.423%). In case of unsaturated fatty acids, oleic acid of GP-P (43.773%) and GP-O (65.040%) were the highest, linoleic. acid for GP-5 (40.762) was the highest. The water holding capacity of GP-P was higher than that of the GP-0 and GP-5, the pH of GP-S was higher than that of the GP-P and GP-O, and the VBN content and TBARS value of GP-P was higher than that of the GP-O and GP-5 (p<0.05). The raw color of GP-0 and GP-S were higher than that of the GP-P (p<0.05), however the raw aroma was not different among the samples. In case of roasted ground pork meat, the aroma was not different among the samples, the taste, texture and palatability or GP-S were the highest among the samples, and the juiciness of GP-O and GP-S were higher than that of the GP-P(p<0.05).

Highly Sensitive and Renewable Amperometric Urea Sensor based on Self-Assembled Monolayer using Porous Silicon Substrate

윤동화,홍석인,송민정,민남기,강문식 한국물리학회 2005 THE JOURNAL OF THE KOREAN PHYSICAL SOCIETY Vol.47 No.3

An amperometric urea sensor is more suitable than an optical and potentiometric urea sensor todiagnose hyperammonemia. However, because sensitivity at low concentration decreases remarkably,although the amperometric urea sensor has been studied for a long time, it has not beenapplied for clinical diagnosis. In this paper, a new structure for an amperometric urea sensor is fabricatedby electrochemical etching techniques. As sensor, three thin-lm electrodes are patterned onporous silicon (PS) substrate by using platinum RF sputtering, gold and silver evaporation. The attachmentof urease (Urs) to a carboxylic-terminated self-assembled monolayer (SAM) chemisorbedonto gold electrode was achieved by using carbodiimide coupling. The formation of a self-assembledchemisorbed layer of urease on gold has been studied by X-ray photoelectron spectroscopy (XPS). Their electrochemical properties are characterized by the amperometry method. Measured sensitivityof the Urs/SAM/Au/PS electrode is ca. 11.21 A/mMcm2 and that of the Urs/SAM/Au/PlanarSi electrode is ca. 4.39 A/mMcm2. An about three-fold sensitivity increase is observed with theporous-silicon-based electrode. An amperometric urea sensor is more suitable than an optical and potentiometric urea sensor to diagnose hyperammonemia. However, because sensitivity at low concentration decreases remarkably, although the amperometric urea sensor has been studied for a long time, it has not been applied for clinical diagnosis. In this paper, a new structure for an amperometric urea sensor is fabricated by electrochemical etching techniques. As sensor, three thin-lm electrodes are patterned on porous silicon (PS) substrate by using platinum RF sputtering, gold and silver evaporation. The attachment of urease (Urs) to a carboxylic-terminated self-assembled monolayer (SAM) chemisorbed onto gold electrode was achieved by using carbodiimide coupling. The formation of a self-assembled chemisorbed layer of urease on gold has been studied by X-ray photoelectron spectroscopy (XPS). Their electrochemical properties are characterized by the amperometry method. Measured sensitivity of the Urs/SAM/Au/PS electrode is ca. 11.21 A/mMcm2 and that of the Urs/SAM/Au/Planar Si electrode is ca. 4.39 A/mMcm2. An about three-fold sensitivity increase is observed with the porous-silicon-based electrode.

군집분석을 이용한 제주도 지역별 음식점 특성 분석: 네이버 플레이스 키워드 리뷰 중심으로

윤동화,안진현 한국산학기술학회 2022 한국산학기술학회논문지 Vol.23 No.12

Online reviews of restaurants can help consumers make decisions and increase profits for self-employed restaurant owners, but reviews written with malice have reliability issues and can cause harm. This study used the Naver Place keyword review data. These reviews include only those where the restaurant receipts of the authors are authenticated. This study sought to evaluate the qualities of the food, amenities, price, and atmosphere of local restaurants on Jeju Island. Using SPSS 22.0, a K-means cluster analysis was performed. As per the results, the first cluster was a group that valued the spatial aspect of the restaurants. The second cluster was a group that prioritized the cost-effectiveness. The third cluster was a group that valued the freshness of menus and ingredients. When data were classified according to the administrative districts, consumers evaluated the spatial aspects and cost-effectiveness of restaurants located in rural areas (Eup and Myeon areas) higher than those in the urban areas (Dong areas). Furthermore, restaurants in rural areas were rated highly for their unique menus and the use of fresh ingredients. By providing information on restaurant characteristics, these results can aid self-employed people who plan to launch a restaurant in rural or urban areas and assist in their decision-making regarding the food, amenities, price, and atmosphere of these restaurants. 음식점 온라인 리뷰는 소비자의 의사결정에 도움을 주며 자영업자의 이윤을 증대시킬 수 있지만, 악의적인 의도로 작성된 리뷰의 경우 리뷰에 대한 신뢰성의 문제가 있기 때문에 자영업자에게 피해를 입힐 수 있다. 본 연구에서는영수증을 인증해야만 리뷰를 작성할 수 있는 네이버 플레이스 키워드 리뷰 데이터를 활용하여, 제주도 내 지역별 음식점들의 음식, 공간, 가격, 분위기 등의 특성을 파악하였다. SPSS Version 22.0을 활용하여 K-means 군집분석을 하였다. 분석 결과, 첫 번째 군집의 경우 공간적인 면을 중시하는 집단이었고, 두 번째 군집은 가성비적인 면을 우선시하는 집단이었다. 세 번째 군집은 메뉴와 재료의 신선도를 중요하게 여기는 집단이었다. 지역을 동지역과 읍면지역으로 나누었을때, 동지역은 읍면지역 보다 공간적인 면과 가성비적인 면에서 소비자들에게 높은 평가를 받았으며, 읍면지역에 위치한음식점의 경우, 특별한 메뉴가 있다는 점과 재료가 신선하다는 점에서 높은 평가를 받았다. 읍면지역과 동지역에 요식업계 창업을 준비하려는 자영업자들에게 본 논문의 분석 결과인 지역별 음식점의 특성에 대한 정보를 제공함으로써 음식점의 음식, 가격, 편의시설, 분위기 등에 대한 의사결정을 할 때 도움을 줄 수 있다.

감과 쪽으로 염색한 대조색조 배색직물의 색채감성과 색채선호도

윤동화,양영애,안진현,이은주 한국감성과학회 2022 춘계학술대회 Vol.2022 No.-

This study was performed to investigate the effect of physical color variables, color area ratio, types of contrast tone on color emotion and preference of two-color combination by cotton fabric dyed with persimmon and indigo. A total of six different fabric stimuli consisting of two-color combination with contrast tones were prepared by combining two tones by persimmon (pale and light) Χ a single tone by indigo (dull) Χ three different area ratios (1:1, 2:1, 1:2) with a cotton fabric dyed with persimmon (for Yellow Red) and indigo (for Purple Blue) respectively. Color emotion terms and preference of each stimulus were rated by 38 female college students using semantic differential scales. As results, the stimuli were found to be perceived as soft, natural, elegant, and modern by subjective evaluation with color emotion terms and to be preferred. Among physical color variables considering color area ratio, ΔLp was positively correlated with color emotion terms ‘Soft’ while Σa_p, Σb_p, and ΣC_p positively with ‘Warm’ and ‘Natural’. Color area ratio of 1(persimmon):2 (indigo) tended to be felt as stronger while 2(persimmon):1 (indigo) did as softer, lighter, and more elegant. Two different types of contrast tone combinations showed significant differences in color emotion in that pale-dull combination obtained higher rates for ‘Dynamic’, ‘Elegant’, and ‘Modern’ while light-dull combinations did for ‘Warm’, ‘Natural’, and ‘Traditional’. Color preference was not different among color area ratios while significantly differentiated between two contrast tone types in that paledull combination was more preferred to light-dull. Finally, color preference was significantly predicted with Δap and ΣCp using linear regression. These results would be helpful to design color emotion and to predict color preference of natural dyeing fashion goods.

돈육 패티에 첨가된 적포도주가 동결 저장 중 품질에 미치는 영향

윤동화,박경숙,양종범,문윤희,이경수,정인철,Youn, Dong-Hwa,Park, Kyung-Sook,Yang, Jong-Beom,Moon, Yoon-Hee,Lee, Kyung-Soo,Jung, In-Chul 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.2

The aim of this study was to investigate the effects of the addition of red wine of pork patties during frozen storage on their water holding capacity, thawing loss, cooking loss, diameter change, thickness change, surface color, pH, VBN (volatile basic nitrogen) and TBARS (2-thiobarbituric acid reactive substances). Four types of pork patty were prepared; pork patty without red wine (control), and with the addition of 1%, 3% and 5% red wine (RWP-1, 3 -and t respectively). The pork patties were stored for 5 months at $-20^{\circ}C$. The water holding capacity was significantly decreased during frozen storage, which was not influenced by the addition of red wine (p<0.05). The thawing loss and cooking loss were significantly increased during frozen storage, which also was not influenced by the addition of red wine (p<0.05). There were no significant differences in the diameter and thickness changes during frozen storage, which was not influenced by the addition of red wine (p<0.05). There were no significant differences in the $L^*\;and\;b^*$ values, but the a value was significantly decreased during frozen storage. The $L^*,\;a^*\;and\;b^*$ values of the pork patties containing red wine were lower than those of the control patties (p<0.05). There were no significant differences in the pH and VBN content during the frozen storage period or on the addition of red wine to the patties. The TBARS value of the pork patties tended to increased with increasing in frozen storage period, but were decreased with increasing amount of red wine addition (p<0.05).

결혼이주여성의 가족 해체 경험에 관한 질적 연구

윤동화 한국사회복지질적연구학회 2013 한국사회복지질적연구 Vol.7 No.2

The increase of multicultural families leads to the rapid increase of family dissolution of multicultural families; however, there are little attention on this matter. In this thesis, by using qualitative research techniques on a family dissolution of international marriage women, the essence of marital dissolution which is divided into divorce, separation and bereavement is studied. There are two significance of this study. First, by disclosing the experiences of family dissolution of women in an international marriage, it brings about a social interest in a neglected multicultural family. Second, this study ranges over not only the divorce of women in an international marriage but also the separation and bereavement of those women; also, it concerns with specific emotional pain of those women, including pre-experience, during-experience and post-experience of martial dissolution of international marriage women. Women in an international marriage tend to make an easy decision to get married; an ultimate cause of family dissolution is down to husbands; and it was not possible for those women to return to their homeland after divorce because of bringing up their children. The family dissolution of international marriage women puts those women into difficulties; however, there is a positive aspect that they can make a new plan for their life. For this, a legal and institutional strategy should be provided. 다문화가족의 증가와 함께 가족 해체 또한 급증하고 있지만, 다문화가족 해체 경험에 관한관심은 아직까지 미미한 실정이다. 이 논고에서는 국제결혼 여성의 가족 해체 경험에 관한질적 연구를 시도하여 이혼과 별거, 사별 등으로 구분되는 가족 해체 경험의 본질을 살펴보고자 하였다. 본 연구의 의의는 크게 두 가지로 정리할 수 있다. 첫째, 본 연구는 국제결혼여성의 가족 해체 경험을 밝힘으로써 소외계층으로 전락할 수 있는 해체된 다문화가족에 대한 사회적 관심을 환기하고 있다는 점이다. 둘째, 본 연구는 그간 해체 사유 중 주로 관심을가졌던 ‘이혼’ 뿐만 아니라, 관심 밖에 있었던 ‘별거’와 ‘사별’ 경험을 가진 국제결혼 여성을인터뷰하였고, 해체 전 경험과 해체 경험, 해체 후 경험 등 국제결혼 여성들이 처한 구체적인 정서적 어려움의 맥락과 경험적 인식을 살펴보았다는 점도 의의가 있다 할 것이다. 국제결혼 여성은 쉽게 결혼을 결정하였고, 해체에 관한 결정적인 잘못은 남편에게 있었으며, 해체 후 아이 때문에 고국에 돌아갈 수 없는 경험을 보여주고 있다. 가족 해체 경험은 국제결혼 여성에게 매우 어려운 상황을 발생시키기는 하나, 앞으로의 삶의 과정을 새롭게 계획할수 있다는 측면에서 긍정적인 측면도 보인다. 이를 위해 법적 제도적 장치가 필요할 것이다.

바이오멤스기술을 이용한 세로토닌 검출용 바이오센서의 전기화학적 특성 분석

윤동화(Dong-Hwa Yun),송민정(Min-Jung Song),김종훈(Jong-Hoon Kim),민남기(Nam-Ki Min),홍석인(Suk-In Hong) 대한전기학회 2003 대한전기학회 학술대회 논문집 Vol.2003 No.7

요소센서를 위한 3-mercaptopropionic acid 자기조립 단일층의 전기화학적 특성 분석

윤동화(Dong-Hwa Yun),송민정(Min-Jung Song),김종훈(Jong-Hoon Kim),강문식(Moon-Sik Kang),민남기(Nam-Ki Min),홍석인(Suk-In Hong) 대한전기학회 2004 대한전기학회 학술대회 논문집 Vol.2004 No.7

CEMENTATION 공정으로 Cu(Ⅱ)와 Ni(Ⅱ) 이온을 각각 도우핑한 전도성 고분자의 전기화학적 특성 분석

윤동화(Dong-Hwa Yun),진준형(Joon-Hyung Jin),양정훈(Jung-Hoon Yang),민남기(Nam-Ki Min),홍석인(Suk-In Hong) 대한전기학회 2002 대한전기학회 학술대회 논문집 Vol.2002 No.7