Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels

최윤상,박관식,김학윤,김현욱,송동헌,정해정,이주운,김천제 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.6

The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.

Noncooperative Behavior of the Offended in Provision of Self-Protective Measures

최윤상,Choi, Youn-Sang 한국환경경제학회 2000 자원·환경경제연구 Vol.9 No.5

이전 가능한 환경오염으로부터의 피해자가 오염으로 인해 발생하는 피해를 줄이기 위한 방안으로 자기보호조치(self-protective measure)를 제공할 수 있다. 이 때 피해자들이 서로 비협조적으로 행동할 경우 피해자들의 자기보호조치 제공은 환경오염으로 인해 발생하는 시장실패 이외에 피해자들이 자기보호조치를 적정량 이상으로 제공함으로써 추가적인 시장실패를 발생시키게 된다. 이러한 경우에 사회최적 상태에 도달할 수 있도록 하는 최선의 정책은 환경오염을 발생시킨 측과 자기보호조치를 과다하게 제공하는 피해자 모두에게 피구비안(Pigouvian) 세금을 부과하는 것이다. 만약 오염자가 방출되는 오염물의 양을 줄이기 위해 예방조치(preventive measure)를 취함에 있어서 그 죄가 피해자에게 주는 실질 효력이 불확실할 때 피해자의 반응은 자기보호조치의 예방조치에 대한 한계생산곡선의 모양에 좌우된다. 또한 자기보호조치의 제공과 예방조치의 효력에 대한 위험성간의 관계는 피해자의 생산함수 형태에 좌우된다.

Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters

최윤상,금준석,전기홍,박종대,최현욱,황고은,정태준,김영붕,김천제 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.6

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

Ceftazidime의 임상 효과

최윤상,강세용,우흥정,신상원,김우주,최석주,김민자,박승철 대한화학요법학회 1990 대한화학요법학회지 Vol.8 No.2

Ceftazidime is a '3rd grenration' cephalosporin which possesses broad spectrum activity and high activity against Pseudomonas aeruginosa. To evaluate the clinical effecacy of ceftazidime, the drug was administered parenterally to a total 26 patients with various bacterial infection; 15 with urinary tract infection, 8 with respiratory tract infection, 2 with acute cholecystitis, and 1 with cellulitis. The results were as follows: 1. The clinical response was satisfactory in 15(100%) of 15 patients with urinary tract infection, 6(75%) of 10 with pneumonia, 1(50%) of Overall, ceftazidime was effetive in 88.5%(23/26) of all patients treated. 2. In 19 bacteriologically proven cases, 18 orgainsms except one were eradicated during treatment. 3. Adverse effects were observed in 3(11.5%) of 26 patients; skin rash (1 patient) and nausea(2 patients).

Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

최윤상,구수경,박종대,김희주,장애라,김영붕 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.5

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.

마카오 돼지고기시장의 소비자 특성과 시장접근전략

최윤상,조대원 중국지역학회 2017 중국지역연구 Vol.4 No.2

This study suggest strategies to expand pork exports to Macao through understanding characteristics of its pork market based on results from analysis on its pork market, and surveys on consumers and importers. For this purpose, we surveyed consumers and importers in Macao to understand the characteristics of the Macao pork market, propensity to consume Korean pork, and the possibility of expanding Korean pork exports. The consumer survey results show that Macao consumers consider freshness and hygiene/safety as the most important factors in purchasing pork. They also say that the parts of pork purchased most are neck bone, ribs, loin and tenderloin. In addition, the Korean pork is found to have a very high degree of satisfaction, so Korean pork has very high possibility of success in the Macao market. Next, importers in Macao are willing to increase Korean pork imports. They suggest that price competition and stabilization, promotion, brand storytelling, and government financial support are required for Korean pork to be successful in the Macao market. The strategies for expanding Korean pork exports to Macao, proposed by this study, are systematic disease management, establishment of Korean pork brand image thorough quality and hygiene/safety management, and government export policy supports. 본 연구는 마카오의 돼지고기시장 분석, 소비자 및 바이어 조사 등의 결과를토대로 마카오 돼지고기시장의 특성을 파악하여, 돼지고기의 마카오시장 수출확대방안을 제시하였다. 이를 위해 마카오의 바이어와 소비자를 대상으로 설문조사를 실시하여 마카오 돼지고기 시장의 특성과 한국산 돼지고기에 대한 소비성향 및 수출확대 가능성을 파악하였다. 소비자 조사결과에 따르면, 마카오소비자는 돼지고기 구매시 신선도와 위생/안전성을 가장 중요하게 생각하며, 주로구매하는 부위는 목살과 갈비, 등심, 안심이다. 또한 마카오소비자의 한국산 돼지고기에 대한 만족도와 구매의향이 매우 높아 마카오시장에서 한국산 돼지고기의 가능성이 매우 높은 것으로 보인다. 다음으로 마카오의 바이어들은 한국산 돼지고기의 수입량을 늘릴 의향이 있으며, 한국산 돼지고기가 마카오시장에서 성공하기 위해서는 가격하락과 가격안정화를 통한 가격경쟁력 향상, 브랜드스토리텔링 그리고 홍보 및 재정지원이 필요하다고 제시하였다. 본 연구에서 제안하는 마카오수출 확대방안은 체계적인 질병관리, 한국산 돼지고기 브랜드 이미지의 구축, 철저한 품질 및 위생안전성관리 그리고 정부의 수출정책지원이다

Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber

최윤상,김현욱,송동헌,최지훈,박진희,김문용,임춘선,김천제 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.4

Reduced-fat emulsion sausage was supplemented with brown rice fiber at levels of 0, 1, 2, 3, and 6%. Adding different levels of brown rice fiber affected the proximate composition of the reduced-fat emulsion sausages (p<0.05), except for protein content. Adding different levels of brown rice fiber influenced the physicochemical properties of the reduced-fat emulsion sausages. The cooking yield, emulsion stability, textural properties, and viscosity of the reduced-fat emulsion sausages containing brown rice fiber improved with increases in added brown rice fiber (p<0.05). The reduced-fat emulsion sausages containing 1-3% brown rice fiber generated sensory evaluation scores similar to those of the high-fat sausage control. These results indicate that reduced-fat emulsion sausages with 1-3% added brown rice fiber had the most acceptable sensory properties and highest quality characteristics compared to the others.

미곡 산지 건조ㆍ저장시설의 확충방안

최윤상,박동규 한국농업정책학회, 한국축산경영학회 2001 농업경영정책연구 Vol.28 No.3

This study evaluates the efficient plans to extend a dry and storage center (DSC), the division in a rice processing complex, which is in need of extension. The results imply that its extension should be designed in the direction of building DSC's in size larger than 10,000 ton/year rather than building many small-scale DSC's. They also show that the current drying fee is far below the optimal level and the government supports to the DSC's should consider the regional differences.

Effects of Pumpkin (Cucurbita maxima Duch.) Fiber on Physicochemical Properties and Sensory Characteristics of Chicken Frankfurters

최윤상,김현욱,황고은,송동헌,박재현,이수연,최민성,최지훈,김천제 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.2

The effects of dietary fiber extracted from pumpkin (pumpkin fiber) on physicochemical properties, textural properties,and sensory characteristics of chicken frankfurters were investigated. Chicken frankfurter was supplemented with pumpkin fiber at levels of 0, 1, 2, 3, and 4%. Adding different levels of pumpkin fiber affected the proximate composition of the chicken frankfurters (p<0.05), except for protein content. In addition of different levels of pumpkin fiber influenced the physicochemical and textural properties of the chicken frankfurters (p<0.05). The yellowness, viscosity, and hardness were higher in chicken frankfurters samples containing pumpkin fiber than those in the control (p<0.05). The results showed that chicken frankfurter samples with higher pumpkin fiber levels had lower lightness values (p<0.05), as well as less cooking loss, emulsion stability, and lower color scores (p<0.05) compared to those control without pumpkin fiber treatment. The chicken frankfurters with 2% and 3% pumpkin fiber had higher overall acceptability than that of the control (p<0.05). The results show that adding pumpkin fiber produced acceptable chicken frankfurters and improved their quality characteristics.

Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage

최윤상,최지훈,김학윤,김현욱,이미애,정해정,이성기,김천제 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.1

This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties,and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature (4±1℃). In the refrigerated storage, the pH, lightness, yellowness, springiness values,and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness,gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH,redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.