Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage

황고은,김현욱,송동헌,김용재,함윤경,이충희,최윤상,김천제 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.2

The application of ganghwa mugwort (GM), ascorbic acid (AC), and their combinations for reduction of residual nitritecontents was analyzed in pork sausages during storage of 28 d. Six treatments of pork sausages contained the following:Control (no antioxidant added), AC (0.05% AC), GM 0.1 (0.1% GM), GM 0.2 (0.2% GM), AC+GM 0.1 (0.05% AC + 0.1%GM) and AC+GM 0.2 (0.05% AC + 0.2% GM). Results showed that the mixture of 0.05% AC and 0.2% GM was mosteffective for reducing thiobarbituric acid reactive substances (TBARS) and residual nitrite contents than the control and GMadded sausages alone (p<0.05). The color values of all treatments were significantly affected by adding GM (either alone orwith AC). Additionally, the total color difference (∆E) and hue angle (H°) values of treatments added with GM were higherthan those of the control as the amount of GM increased (p<0.05). However, there were no significant differences in the pHvalues between the control and all treatments during the storage period (p>0.05). Our results showed possible applicationsof antioxidant combination, for preventing the lipid oxidation and decreasing the residual nitrite levels of meat products.

Combined Effects of Mugwort Herb and Vitamin C on Shelf-Life of Vacuum-Packed Seasoned Pork

황고은,최윤상,김현욱,최민성,송동헌,김용재,함윤경,김천제 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.4

This study was performed to investigate the possibility of the addition of mugwort herb extract (MH) and vitamin C (VC) alone (0.05%) and in combination (0.05% each) on shelf-life of seasoned pork. The combination of VC+MH demonstrated a significant reduction in thiobarbituric acid reactive substances, and volatile basic nitrogen in seasoned pork. Also, the pH values, total lactic acid concentration, lactic acid bacteria count, and the sensory properties (discoloration, flavor, and overall acceptability) of seasoned pork were not significantly affected by adding MH and/or VC. All seasoned pork were rejected by sensory panel when LAB count reached levels of 5-6 Log CFU/g, TLA concentration has been above a level of 3.6-3.9 mg lactic acid/g, and pH values ranged from 5.31-5.51 (15 d). Therefore, the findings showed that spoilage of seasoned pork does not appear to be the result of lipid oxidation, but is caused by lactic acid producing bacteria which result in sour odor.

Enhanced Antioxidant Activity of Mugwort Herb and Vitamin C in Combination on Shelf-life of Chicken Nuggets

황고은,김현욱,송동헌,김용재,함윤경,최윤상,이미애,김천제 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.5

The effect of mugwort extract (ME) and vitamin C (VC), added individually or in combination, on color, lipid oxidation,and sensory characteristics of chicken nuggets stored for 12 d was investigated. Eight treatments of chicken nuggets con-tained the following: Control (no antioxidant added), VC (0.05% VC), ME 0.05 (0.05% ME), ME 0.1 (0.1% ME), ME 0.2(0.2% ME), VC+ME 0.05 (0.05% VC + 0.05% ME) and VC+ME 0.1 (0.05% VC + 0.1% ME), VC+ME 0.2 (0.05% VC +0.2% ME). Results showed that the mixture of 0.05% VC and 0.2% ME was most effective for delaying lipid oxidation (thio-barbituric acid reactive substances, conjugated dienies, and peroxide formation) when compared to the control or ME aloneadded. The color values of all treatments were significantly affected by adding ME. Additionally, the total color difference(∆E), chroma (C*), and hue angle (H°) values of all treatments, except for VC, were lower than those of the control as theamount of ME increased. The sensory characteristics (flavor, odor, and overall acceptability) did not differ significantly inany of the chicken nugget samples, whereas storage time had a significant effect. The results suggest that the possibility ofutilizing chicken nuggets with a mixture of mugwort extract and vitamin C for the increase of shelf-life and quality.

Effect of Ganghwayakssuk (Artemisia princeps Pamp.) on Oxidative Stability of Deep Fried Chicken Nuggets

황고은,Yun-Sang Choi,최지훈,Hack-Youn Kim,김현욱,Mi-Ai Lee,정해경,김천제 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.5

This study was conducted to examine the antioxidant effects of various levels of added ganghwayakssuk (Artemisia princeps Pamp.) extract on deep fried chicken nuggets. The frying loss, pH, and yellowness values of all treatments were higher than those of the control (p<0.05). Additionally, the lightness and redness values of all treatments were lower than those of the control and as the amount of ganghwayakssuk ethanolic extracts (GEE)increased. At the end of the storage period (day 10), the peroxide values (POV), conjugated dienes (CD), and thiobarbituric acid reactive substances (TBARS) values were lower than those of the control. The sensory evaluation of all samples was not different significantly at the early days of storage (p<0.05). With increases in the storage period, deep fried chicken nuggets containing various levels of GEE had higher overall acceptability than those of the control. The results demonstrate that ganghwayakssuk has strong lipid antioxidation activity added to deep fried chicken nuggets.

Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters

황고은,김태경,김현욱,오남수,김영붕,전기홍,최윤상 한국식품과학회 2017 Food Science and Biotechnology Vol.26 No.4

The effect of fermented red beet (FRB) on shelflife of low-salt frankfurters stored for 4 weeks was investigated. The pH, volatile basic nitrogen (VBN), lightness, and yellowness of frankfurters decreased with increasing levels of FRB, whereas the redness of frankfurters increased with increasing levels of FRB. The VBN, thiobarbituric acid reactive substance values, total viable count, and redness of all treatments decreased with increasing period of refrigeration storage. The appearance, color, and juiciness scores of the control and treatments decreased with increasing period of refrigeration storage. However, there was no significant (p[0.05) difference among the treatments except for the color of T3 (3.0% FRB) and juiciness of T4 (5.0% FRB). The flavor, tenderness, and overall acceptability scores of all the treatments decreased with increasing storage periods. These results demonstrated that FRB can be added to low-salt frankfurters to maintain their qualities and extend the shelf-life of refrigerated storage.

The Antioxidative Properties of Ganghwayakssuk (Artemisia princeps Pamp.) Extracts Added to Refrigerated Raw Chicken Nugget Batter against Lipid Oxidation

황고은,최윤상,최지훈,김학연,김현욱,이미애,정혜경,김천제 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.2

The efficiency of three concentrations (0.05, 0.1, and 0.2%) of Ganghwayakssuk (Artemisia princeps Pamp.) extract on the susceptibility of raw chicken nugget batter to lipid oxidation was investigated after 0, 3, 7, and 10 d of refrigerated storage at 4°C. The pH and yellowness values of all treatments were higher than those of the control (p<0.05). Additionally, the lightness and redness values of all treatments were lower than those of the control and as the amount of Ganghwayakssuk ethanolic extracts increased. At the end of the storage period (10 d), the peroxide values (POV), conjugated dienes (CD),and thiobarbituric acid reactive substances (TBARS) values were lower than those of the control. The results show that Ganghwayakssuk prevents lipid oxidation in raw chicken nugget batter.

신개념 도체 냉각 기술: 방혈 직후 도체의 심혈관계 혈관 세정이 식육의 품질 및 식품 안전성에 미치는 영향

황고은,Hwang, Ko Eun,Claus, James R. 한국축산식품학회 2020 축산식품과학과 산업 Vol.9 No.1

Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review

황고은,James R. Claus,정종연,황영화,주선태 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.3

Carcass vascular rinsing and chilling involves infusing a chilled isotonic solution (98.5% water and a blend of mono- and di-saccharides and phosphates) into the vasculature immediately upon exsanguination. Primary purposes of carcass vascular rinsing are to (1) effectively remove residual blood from the carcass; (2) lower internal muscle temperature rapidly; and (3) optimize pH decline by effective delivery of glycolytic substrates in the rinse solution. Previous studies have revealed that the beef carcass vascular rinsing early postmortem positively affects meat quality, product shelflife, and food safety. Thus, the objective of this review is to provide a more comprehensive understanding of the physical and biochemical mechanisms associated with beef carcass vascular rinsing, focusing on the relationship between quality attributes (CIE L*, a*, b*; chemical states of myoglobin; oxygen consumption and sarcomere length) and muscle metabolic response to various substrate solutions (Rinse & Chill®, fructose, sodium phosphate, and dipotassium phosphate) that stimulate or inhibit the rate of glycolysis early postmortem. In addition, this review discusses the absence of metabolite residues (phosphorus, sodium, and glucose) related to the application of the chilled isotonic solution. This review primarily focuses on beef and as such extending the understanding of the mechanisms and meat quality effects discussed to other species associated with vascular rinsing, in particular pork, may be limited.

영상콘텐츠분야의 정권별 의미연결망 연구

황고은,문신정,Hwang, Go-Eun,Moon, Shin-Jung 한국비블리아학회 2017 한국비블리아학회지 Vol.28 No.3

이 연구는 영상콘텐츠분야 연구의 의제설정 경향을 분석하여, 정권별 정책과 연결되는 의미화 과정을 제시했다. 이를 위해 문화산업의 도입시점인 <문민정부(1993년)>부터 <박근혜정부(2016년)>까지의 영상콘텐츠 석박사학위논문 총 2,624편의 초록에서 43,991개의 단어를 추출하고 의미연결망 분석을 실시하였다. 분석방법은 R프로그램의 다양한 패키지를 활용하였으며, 이를 통해, 텍스트 분석과 시각화를 도출하였다. 연구 결과는, 첫째, 영상콘텐츠분야 연구는 출현빈도별, 정권순서별로 '영상', '미디어', '콘텐츠'의 순위와 순서로 진화되었다. 둘째, 정권별로는 3단계 연구흐름을 볼 수 있다. <문민정부>는 '교육'과 '표현', <국민의정부>와 <참여정부>에서는 '미디어', <이명박정부>와 <박근혜정부>에서는 '콘텐츠'관련 연구들이 중심이 되었다. 셋째, 연구대상 기간 또는 정권별 기간 내내 지속적으로 꾸준하게 진행되는 연구주제는 '방송', '디지털', '기술', '제작' 등이며, 향후에도 계속 진행될 것으로 보인다. 마지막으로 각 정권마다 새롭게 등장한 연구대상이 있었다. <문민정부>는 '콤팩트디스크기억장치(CD-ROM)', <국민의정부>는 '워터마크', '고화질', '3D', '가상현실', <참여정부>는 '플랫폼', <이명박정부>는 '모바일', '애플리케이션', <박근혜정부>는 '스마트'이며, '콤팩트디스크기억장치'와 '워터마크' 등은 단기에 소멸되었다. 연구의 의제설정과 산업화 과정에서 트렌드와 미래예측이 필요하다고 보여 진다. The purpose of this study was to investigate the semantic network analysis to understand image contents and to examine the degree to which words, word clusters contributed to the formation of semantic map within image contents. For this research, from 1993 until 2016 the field of the image contents were collected for a total of 2,624 cases papers. The word appeared in Title analyzed the social network by using the R program of Big Data. The results were as follows: First, The field of image contents is based on researches related to 'image', 'media' and 'contents'. Second, there is a three-step flow ('education' -> 'media' -> 'contents') of research in the field of image contents. Third, researches related to 'broadcasting', 'digital', 'technology', and 'production' were continuously carried out. Finally, There were new research subjects for each regime.

물리적 연육 처리 및 강화약쑥 첨가에 따른 계육 너비아니의 저장 안정성에 미치는 영향

황고은,김현욱,송동헌,김천제,전기홍,김영붕,최윤상,Hwang, Ko-Eun,Kim, Hyun-Wook,Song, Dong-Heon,Kim, Cheon-Jei,Jeon, Ki-Hong,Kim, Young-Boong,Choi, Yun-Sang 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3

Purpose: The purpose of this study was to investigate the effects of mechanical processing (tumbler, tenderizer, injector) and Ganghwa mugwort extracts (GM) on the stability of chicken Neobiahni during storage for 10 days at $4^{\circ}C$. Six treatments of chicken Neobiahni were manufactured with the following conditions: CON (tumbler), CON-A (tumbler + 0.2% GM), T1(tenderizer) T1-A (tenderizer + 0.2% GM), T2 (injector), T2-A (injector + 0.2% GM). Methods: The pH, POV, TBA, and sensory characteristics of chicken Neobiahni during storage for 10 days at $4^{\circ}C$ were measured in triplicate. Results: The pH of chicken Neobiahni was in the range of 6.00-6.37, with the highest values in the treatments containing GM (CON-A, T1-A, T2-A). Mechanical processing had no significant effects during storage. The color values (lightness, redness, and yellowness) did not differ significantly in all chicken Neobiahni samples, whereas storage time had a significant effect (p<0.05). The mechanical processing combined with GM appeared to effectively control the POV and TBA levels of chicken samples during the entire storage period. In addition, sensory evaluation ratings (color, juiciness, flavor, tenderness, and overall acceptability) were improved by the mechanical processing and the addition of GM. Conclusion: These results suggest that the combination of mechanical processing and Ganghwa mugwort extracts is a useful technique for retarding lipid oxidation in chicken Neobiahni.