다양한 겔화제를 이용한 젤리의 제조 및 품질특성

천지연,이혜윤,임수연,천지연 한국산업식품공학회 2022 산업 식품공학 Vol.26 No.1

Various jellies were produced depending on the type and concentration of gelling agent (nine types), which added a single or double agent in jelly production. Firstly, jelly was manufactured using nine different single gelling agents and characterized. Secondly, six suitable gelling agents were selected to combine double gelling agents among nine gelling agents. To find the optimum gelling agent condition, jelly was intentionally made around 3.6-3.7 pH and 4- 5 N fracturability. A total of 1.2% gelling agent (both single and double agents) was suitable for making jelly (3.6- 3.7 pH, 4-5 N fracturability). According to the analytical result, the optimum single gelling agent was κ-carrageenan and gellan gum, while a suitable combination of double gelling agents was κ-carrageenan and gellan gum at ratios of 1.0:0.2, 0.8:0.4, and 0.6:0.6 and agar and locust bean gum at ratios of 0.8:0.4, 0.6:0.6.

동애등에 유충 분말을 첨가한 유화형 닭가슴살 소시지의 이화학적 특성 및 항산화 활성

천지연,부준혁,남정현,현지용,천지연 한국산업식품공학회 2022 산업 식품공학 Vol.26 No.3

This study investigated the quality characteristics of emulsion-type chicken breast sausages containing black soldier fly larvae (BSFL) powder. The chicken breast and BSFL powder were added at various mixing ratios (C:chicken breast 56% and BSFL powder 0%, 1%:chicken breast 55% and BSFL powder 1%, 2%:chicken breast 54% and BSFL powder 2%, 3%:chicken breast 53% and BSFL powder 3%). The pH, moisture content, and water holding capacity of the sausages increased with the powder amount. In the instrumental color evaluation, the L* and b* values were significantly different among the samples (p<0.05). However, there was no significant difference in a* value (P>0.05) with the amount of powder added. Volatile basic nitrogen and acid value tended to increase with the amount of BSFL powder. The total phenolic content tended to increase, but the value of IC50 according to DPPH radical scavenging decreased as the amount of powder increased. This study concluded that BSFL powder can be used in meat products processing as a substitute for meat protein and may also improve antioxidant activity.

기후변화 관련 보험상품 현황 및 개선 과제

천지연 보험연구원 2023 KIRI Weekly(주간포커스) Vol.581 No.0

포스터 발표 : UDMA가 첨가된 치과용 고분자 혹합레진의 기계적 물성에 관한 연구

천지연,이태정,오명환,엄정문,손호현,김오영 한국공업화학회 2000 한국공업화학회 연구논문 초록집 Vol.2000 No.0

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우렁이 기능성 활성물질의 고효율 추출조건 구명

천지연,강성원,장주빈,조성환,최성길 경상대학교 농업생명과학연구원 2008 농업생명과학연구 Vol.42 No.3

우렁이에서 유래한 콘드로이틴 설페이트를 새로운 기능성 식품소재로 이용하고자, 우렁이 콘드로이틴 설페이트 분석 및 고효율 추출방법을 확립하기 위해 본 연구를 수행하였다. 생체의 콘드로이틴 설페이트 함량이 18.4%로 다른 패류(재첩7.1%, 홍합13.5%,다슬기10%)에 비해 높게 나타났다. 추출 전처리 공정으로서 분쇄 및 원적외선 처리 결과, 추출 가공할 경우 원료를 분말화 했을 때 추출 효율이 증가되었으며, 원적외선 처리는 추출에 영향을 미치지 않았다. 추출 보조공정인 극초단파처리와 초음파 추출 방식은 가용성 고형분의 추출은 증가시켰으나 콘드로이틴의 추출 수율은 매우 낮았다. 최적 추출공정 선별을 위해 모든 추출 공정의 가용성 고형분, 단백질 그리고 콘드로이틴 설페이트 추출 수율을 비교한 결과, 가압처리 방식을 이용해 121℃에서 120min간 추출하는 것이 가장 효과적인 것으로 나타났다. Chondroitin sulfate content of a body is 18.4%, which higher than other shellfish(marsh clam 7.1%, mussel 13.5%). This is superior to other shellfish in a functional aspect of target for chondroitin sulfate. The result of pulverization and infrared rays as assisted process extraction was that extract efficiency was increased when material was powdered in case of extract processing. Because the process of infrared rays dose not influence on extract. I thought that you should powder after considering economical efficiency in time of extract processing. When microwave-assisted and ultrasonic waves were extracted as assisted process extraction, both increased extract efficiency but extraction yield of chondroitin sulfate was very low. Although microwave-assisted lowered bioactivity. Ultrasonic showed high bioactivity. Extract efficiency increased in three conditions(an enzyme extract, buffer and autoclaving used distilled water), and chondroitin sulfate was extracted. It was showed that bioactivity was high in a refined article used the very extract solvent. I compared through extraction yield, glycosaminoglycans, bioactivity of all extraction to sort optimum extraction process. Processing 121℃ per 120 min using autoclaving was good in extraction yield, glycosaminoglycans etc. So that I judged autoclaving is optimum extraction process in times of processing in functional food of beverage, concentration solution.

전기오븐에서 과열증기주입에 따른 열처리가 닭고기의 이화학적 특성변화에 미치는 영향

천지연,권봉구,이수현,민상기,홍근표,Chun, Ji-Yeon,Kwon, Bong-Gu,Lee, Su-Hyun,Min, Sang-Gi,Hong, Geun-Pyo 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.1

This study was carried out to observe the effect of superheated steam combined with oven heating on the physico-chemical and sensory properties of chicken meat. Specially, chicken breasts and thighs were heated for 40 min in various heating formulations such as oven heating, superheated steam heating or a combination of two kinds of heating. In the physical properties measurement, the shear force was increased as superheated steam heating time and chicken thighs were higher than chicken breasts in all treatments (p<0.05). The highest level of water holding capacity was solely superheated steam treated chicken for 40 min (p<0.05). The $L^*$ value was decreased but $a^*$ value or $b^*$ value were increased after cooking. Chicken breast exhibited a higher colour value than chicken thigh. Superheated heating was effective to reduce heating loss as 22.64% (p<0.05). However, pH was not different depending on the heating formulation or part of the chicken meat (p>0.05). In the sensory test, the combination of 10 min oven heating and 30 min superheated steam heating was effective to create a good flavour of chicken meat. In this study, an optimum formulation was developed which was a combination of 10 min oven heating and 30 min superheated steam heating. It was more effective to improve the quality of chicken meat than the single heat treatment of chicken meat.

동계 및 하계 청천공 조건에서 베를린 지역의 사무실 공간에 적용된 오버행의 실내 주광조도 제어효과

천지연,장무,백용규 한국생활환경학회 2023 한국생활환경학회지 Vol.30 No.4

The variation of indoor daylight illuminance of a small office space in Berlin, Germany, was compared and analyzed according with the depth of the overhang in summer and winter solstice. Radiance was utilized for the analysis under various conditions for daylight and overhang depths. The depth of overhangs used for simulation were 0.55 m, 0.83 m, and 1.1 m. Results indicates that the daylights in summer solstice were effectively blocked by overhang. For the condition of winter solstice, the effects of overhang was weak due to lower incident angle of daylight from the sun. In Berlin, the overhang would not function effectively to control daylight in winter compared to summer. Linear regression models showed that the relationship between overhang depths and indoor daylight illuminacne were effective under a significance level of 0.1. The slope of regression model in summer solstice was steep compared to that for winter solstice due to the incident angle of sun for each day.

Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products

천지연,김병수,이정규,조형용,민상기,최미정 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.5

Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and foodpreservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis andso on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavorenhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing thespray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by inc-reasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of theNaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex signifi-cantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaClwith MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaClwith MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as highcooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavorenhancer or a partial NaCl replacer when meat products were supplemented with binding agents.

Effect of High Pressure on the Porcine Placenral Hydrolyzing Activity of Pepsin, Trypsin and Chymotrypsin

천지연,조연지,민상기,홍근표 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.1

This study investigated the effects of protease treatments (trypsin, chymotrypsin, and pepsin) under various pressure lev-els (0.1-300 MPa) for the characteristics of porcine placenta hydrolysates. According to gel electrophoretic patterns, thetrypsin showed the best placental hydrolyzing activity followed by chymotrypsin, regardless of the pressure levels. In par-ticular, the peptide bands of tryptic-digested hydrolysate were not shown regardless of applied pressure levels. The peptidebands of hydrolysate treated chymotrypsin showed gradual decreases in molecular weights (Mw) with increasing pressurelevels. However, the pepsin did not show any evidences of placental hydrolysis even though the pressure levels were increa-sed to 300 MPa. The gel permeation chromatography (GPC) profiles showed that the trypsin and pepsin had better placentalhydrolyzing activities under high pressure (particularly at 200 MPa), with lower Mw distributions of the hydrolysates. Pepsinalso tend to lower the Mw of peptides, while the major bands of hydrolysates being treated at 300 MPa were observed atmore than 7,000 Da. There were some differences in amino acid compositions of the hydrolysates, nevertheless, the peptideswere mainly composed of glycine (Gly), alanine (Ala), hydroxyproline (Hyp) and proline (Pro). Consequently, the resultsindicate that high pressure could enhance the placental hydrolyzing activities of the selected proteases and the optimumpressure levels at which the maximum protease activity is around 200 MPa.

Applications of Time-Temperature Integrator (TTI) as a Quality Indicator of Grounded Pork Patty

천지연,최미정,이승주,홍근표 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.4

Time-temperature integrators (TTIs) are simple and cost-efficient tools which may be used to predict food quality. Enzy-matic TTIs are devised to indicate food quality in the form of color alterations from green to red, based on the cumulative impacts of temperature and time period on the enzymatic reactions. In this study, the quality of ground beef patties was investigated for the parameters of pH levels, color, VBN, water holding capacity, and total microbial counts, depending on various storage temperatures (5, 15, and 25o C). TTIs were attached to the surface of the ground beef patties in order to eval-uate the degree of correlating colorimetric changes with the determined quality parameters. Through the Arrhenius equa-tion, activation energy and constant reaction rates of TTI, VBN, and total microbial counts were calculated as to observe the relationship between enzymatic reactions of the TTI and food spoilage reactions of the ground beef patties. VBN and total microbial counts were already increased to reach decomposition index (VBN: 20, total microbial count: 7-8 Log CFU/g) of meat at middle stage of storage period for each storage temperature. Although activation energy of TTI enzymatic reactions and food spoilage reactions of the ground beef patties were similar, the change of TTI color was not a coincidence for food spoilage at 5o C and 15o C of storage temperature. It was suggested that TTI should be designed individually for storage tem-perature, time, type of meat, or decomposition index of meat.