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.

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.

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

영상콘텐츠분야 정권별 빅데이터 분석

황고은(Go-Eun Hwang),문신정(Shin-Jung Moon) 한국디지털콘텐츠학회 2017 한국디지털콘텐츠학회논문지 Vol.18 No.5

빅데이터 기술을 활용한 인문콘텐츠 분야의 의미연결망 분석

황동열(Hwang, Dong-Ryul),황고은(Hwang, Go-Eun) 인문콘텐츠학회 2016 인문콘텐츠 Vol.0 No.43

이 연구는 인문콘텐츠학회지가 발간되고 13년이 흐른 현 시점에서 의미연결망 분석을 통해 인문콘텐츠 분야에 대한 의미와 역할의 변화 과정을 규명하고자 하였다. 이를 위해 2003년 창간호부터 2015년까지 발간된 인문콘텐츠학회 논문의 초록을 분석하였다. 분석방법은 R프로그램의 다양한 패키지를 활용하였으며, 이를 통해, 텍스트 분석과 시각화를 도출하였다. 결론은 다음과 같다. 첫째, 인문콘텐츠 분야는 ‘문화 콘텐츠’와 관련한 연구를 다방면으로 실시하였다. ‘문화 콘텐츠’를 근간으로 ‘산업, 미디어, 스토리텔링, 디지털’ 등에 관련한 연구들이 꾸준히 시도되었다. 둘째, 인문콘텐츠 분야의 의미와 역할은 시간이 흐름에 따라 주목할 만한 변화를 보였다. 인문콘텐츠학회 연구들은 ‘문화’, ‘콘텐츠’를 기본으로 하고 있으며, 초기 연구들은 ‘문화 원형’과 ‘한류’ 등에 관련하였음을 확인할 수 있었다. 그러나 시간이 흐르면서, 점차 ‘문화 콘텐츠’에 대한 산업적인 측면인 ‘경제’, ‘정책’ 등과 관련한 연구들이 성장세를 보였다. 또한 ‘문화 기술’과 관련한 주제들이 급부상하여 ‘디지털’, ‘스마트’ 등과 연계된 연구들이 눈에 띄게 나타났다. 이는 인터넷, 모바일, 웨어러블 디바이스 등이 발달하고 정보 기술이 발전하여 디지털 콘텐츠의 수요가 급증하였기 때문이고, 앞으로 ‘문화 산업’, ‘문화 기술’과 관련된 연구는 꾸준히 증가할 것으로 보인다. 셋째, 인문콘텐츠학회의 연구 주제들이 점차 확장되고 있음을 검증하였다. 초기 연구에서는 매개 중심성 값이 존재하지 않았으나 시간이 흐르면서 값이 발생하였다. 매개중심성의 발생은 다른 단어와 조합되어 새로운 연구 주제로 재생산되는 역할을 할 수 있다는 것이다. ‘융합’, ‘경제’, ‘정책’, ‘교육’, ‘도시’ 등이 이에 해당하며, 앞으로 인문콘텐츠 분야 연구에서 ‘문화’, ‘콘텐츠’와 연계되어 주요하게 의미 확장의 역할을 할 것으로 보인다. 끝으로 향후 인문콘텐츠 분야 연구들은 시대상에 맞는 디지털 기술의 발전과 함께 지속적인 논의가 이뤄질 것이며, 다양한 영역, 다학제간 융 · 복합적 연구 성과를 기대해 본다. The purpose of this study was (1) to investigate the semantic network analysis to understand the of Humanities Contents and (2) to examine the degree to which words, word clusters contributed to the formation of semantic map within the Humanities Contents. Toward this goal, we performed semantic network analysis on a total of 39 volumes of the Human Contents of Association, which were published between 2003 and 2015. The total number of papers included in the current study were 510 with 53, 983 words. The word appeared in Title analyzed the semantic network by using the R program of Big Data. The results were as follows: First, there appeared significant change in the intellectual network of Humanities Contents studies. The words and relationship networks in accordance with the periodic step was changing. There was notable paradigm shift in Humanities Contents. Second, only a few top words contributed to the formation of semantic map within the Human Contents Association studies for the past 13 years. Those words with high degree centrality included: ‘culture’, ‘contents’, ‘industry’, ‘digital’, ‘media’, ‘storytelling’. Words with betweenness centrality were very variety. As time goes by, It increased more and more. Semantic network analysis result, research in early studies was simple. To Latter increasingly complex and studies have been gradually embodied.

예비 조리방법이 재가열 마이네이드 돼지고기 등심의 품질특성에 미치는 영향

김태경,황고은,김영붕,전기홍,임경환,최윤상,Kim, Tae-Kyung,Hwang, Ko-Eun,Kim, Young-Boong,Jeon, Ki-Hong,Leem, Kyoung-Hoan,Choi, Yun-Sang 한국축산식품학회 2019 축산식품과학과 산업 Vol.8 No.1

천연채소를 활용한 돈간소시지의 품질특성

한예진,김태경,황고은,최지훈,전기홍,김영붕,최윤상,Han, Ye-Jin,Kim, Tae-Kyung,Hwang, Ko-Eun,Choi, Ji-Hun,Jeon, Ki-Hong,Kim, Young-Boong,Choi, Yun-Sang 한국식품조리과학회 2018 한국식품조리과학회지 Vol.34 No.3

Purpose: This study was investigated the quality characteristics of spreadable liver sausage adding natural vegetable powder to reduce the off-flavor of liver sausage and improve its sensory acceptability. Methods: The liver sausages prepared with control and five types of natural vegetable powders: water dropwort powder (T1), beet powder (T2), lettuce powder (T3), celery powder (T4), cabbage powder (T5). Each treatment was investigated by cooking loss, pH, color, volatile basic nitrogen (VBN), thiobarbituric acid reaction substances (TBARS), texture properties, and microbial counts. Results: The pH of treatments had lower value relative to the control except for T1. CIE $L^*$-value of treatments showed lower values than the control. CIE $a^*$-value of T2 was higher than the control and T3 had the lowest value in CIE $b^*$-value (p<0.05). VBN values of treated samples were higher that of control (p<0.05) TBARS values of treated samples of T2-T5 decreased by adding natural vegetable powders to the control and cooking loss of treatments were decreased by adding natural powders except for T5 treatment (p<0.05). T2 and T5 had significant antimicrobial effects compared to the control. In textural analysis, the springiness, cohesiveness and chewiness of treatments were lower than the control. Among the treatments, T5 had the highest value and T2 had the lowest value in hardness (p<0.05). Conclusion: The natural vegetable powders especially cabbage powder could be ideal candidate to improve quality characteristics of liver sausage.

우육 및 돈육 부위에 따라 고기 유화물의 유화맵에 미치는 영향

최윤상,정태준,황고은,김현욱,김천제,성정민,오남수,김영붕,Choi, Yun-Sang,Jeong, Tae-Jun,Hwang, Ko-Eun,Kim, Hyun-Wook,Kim, Cheon-Jei,Sung, Jung-Min,Oh, Nam-Su,Kim, Young-Boong 한국식품조리과학회 2015 한국식품조리과학회지 Vol.31 No.3

This study was conducted in order to evaluate emulsion mapping between emulsion stability and moisture content, cooking yield, hardness, protein solubility, apparent viscosity, and overall acceptability of pork or beef emulsion batters. The pork and beef emulsion batters were added to different parts of the meat. The formulations indicating low emulsion stability and high cooking yield were T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. Low stability, low hardness and protein solubility were also T1 (pork shoulder), T2 (pork ham), and T5 (beef tenderloin) treatments. The Pearson's correlation coefficients show that emulsion stability is negatively correlated with cooking yield (p<0.05), with a value of -0.90, and positively correlated with hardness (p<0.05), and protein solubility (p<0.01) with values of 0.65 and 0.59, respectively. This approach has been found to be particularly useful for highlighting differences among the emulsified properties in emulsion meat products. Therefore, the results obtained with emulsion mapping are useful in the making of new emulsified meat products of the desired quality.

LiDAR Odometry 기반 Metric Learning를 이용한 차도 변화 감지

최선(Sun Choi),황고은(Goeun Hwang),전시현(Sihyeon Jeon),안종현(Jhonghyun An) 한국자동차공학회 2023 한국자동차공학회 부문종합 학술대회 Vol.2023 No.5

소금과 아질산염 감소 수준이 돈육 패티의 품질특성 및 저장성에 미치는 영향

송동헌(Dong-Heon Song),황고은(Ko-Eun Hwang),최윤상(Yun-Sang Choi),김용재(Yong-Jae Kim),함윤경(Youn-Kyung Ham),정태준(Tae-Jun Jeong),이재훈(Jae Hoon Lee),김천제(Cheon-Jei Kim),백현동(Hyun-Dong Paik) 한국식품조리과학회 2017 한국식품조리과학회지 Vol.33 No.5

Purpose: The objective of this study was to determine the minimum addition requirements for NaCl and nitrites to guarantee the desirable quality attributes and shelf-life of ground patty. Methods: Five different groups of pork patties were prepared according to formula; HSHN treatment was prepared with 1.75% NaCl and 110 ppm nitrite, HS treatment was prepared with only 1.75% NaCl, NSLN treatment was prepared with 1.50% NaCl and 30 ppm nitrite, NSLN treatment was prepared with 0.75% NaCl and 30 ppm nitrite, and AKS treatment was prepared with 0.75% NaCl, 0.25 KCl and 0.40% celery powder. Experiments analyzed pork patties for pH, color, cooking loss, salt contents shear force, sensory characteristics, residual nitrite content, volatile basic nitrogen, 2-thiobarbituric acid-reactive substances and microbiological analysis. Results: The different levels of NaCl and nitrites did not affect the pH levels of pork patties (p>0.05). HSHN and HS treatments resulted in significantly higher salinities than the NSLN, LSLN, and AKC treatments (p<0.05). The residual nitrite content of pork patties was dependent upon the addition level of nitrite, and residual nitrite content decreased with longer storage duration (p<0.05). Addition of 30 ppm nitrite showed increasing redness indicating inhibition of lipid oxidation during storage. Total bacterial counts did not exceed 6 log CFU/g over 30 days in all treatments. Improvement of microbial inhibition was considered necessary, except for HSHN. In addition, LSLN and AKS treatments slightly reduced the quality properties (cooking loss and shear force) compared to other treatments, whereas the sensory of overall acceptance scores were over 6 points. Conclusion: Therefore, pork patties containing 0.75% salt and 30 ppm nitrite are industrially applicable.