마산지역 경제와 수출자유지역의 발전방향에 관한 연구

양한수 慶南大學校 産業經營硏究所 1992 産業經營 Vol.15 No.-

진공포장 수준이 돈육 건조품의 품질에 미치는 영향

양철영,채수규,이수한 서울보건대학 1996 서울보건대학 부설 한국보건과학연구소 논문집 Vol.3 No.1

Experiments were carried out to investigate the quality of dried pork jerky according to vacuum packaging level on the during storage at 20℃ and 40℃. 1. The changes of weight was decreased on vacuum level 76cmHg at 20℃, and the during storage at 40℃ was decreased as the follows: 76cmHg<non-vacuum<60cmHg, in order. 2. TBA values was increased as the follows: 60cmHg<76cmHg<non-vacuum, in order at 20℃, and the during storage at 40℃ were increased as the follows: 76cmHg<non-vacuum<60cmHg, in order with an increase in stroage periods. Also, there is no significant difference among the various vacuum level, storage periods and storage temperature. 3. The effect of water activity at 40℃ were higher than during storage at 20℃, as the water activity were decreased at storage period 120 days than initial period, also there is no significant difference among the storage periods. 4. Hhardness showed remarkably different according to vacuum packaging level, storage temperature and storage periods. Strength were remarkably influenced according to various storage conditions, and as the strength value at 40℃ were higher than at 20℃ in storage periods 12Odays. 5. The lightness(L) tended to decrease according to an increase in storage periods at 20℃ and 40℃, redness(a) showed remarkably different according to the various storage temperature from storage period 120 days, yellowness(b) were influenced highly at 40℃ on the vacuum packaging level. 6. Sensory score of overall acceptance for the vacuum packaging level to dried pork jerky were 4.35∼4.50 ranges at storage temperature 20℃. and the storage temperature 40℃ were 1.14∼1.64 ranges.

급성충소돌기염의 임상 : 병리학적 고찰

양기화,조준필,하영천,한진우,정학재,손수창,이성희,황재훈,신철호 최신의학사 1989 最新醫學 Vol.32 No.4

우리나라 農村 保健支所에서 高血壓患者의 追求管理 方案 및 그 效果에 關한 硏究

韓聖鉉,金琅昊,李成秀 순천향대학교 1987 논문집 Vol.10 No.2

As a follow-up of the case-control study of some risk factors and status of hypertension control in rural community undertaken in May 1985, a brief assessment survey was carried out in May 1987 in order to evaluate the effectiveness of a special hypertension clinic set up at a health sub-center in Eumseong community for one year period, beginning from April 1986. The objectives of this paper were : (1) To describe a hypertension control model designed for primary care at health sub-center level (2) To present the results of follow-게 care of 39% of hypertension for one year in terms of the change in health indicator(BP level) and the factors related to compliance & non-compliance with prescribed regimen. For this study, data was obtained from 24 hypertension patients diagnosed in the previous study, dividing them into two groups : 42% as the compliance group(C-group) and 58% as the noncomplance group(NC-group). In comparing the two groups, the following results were obtained : 1. There were some difference between the two groups. In their characteristics : For example, (a) in sex composition, C-group was consisted of more female than NC-group(60% vs 50%) (b) C-group had shorter history of hypertension than NC group : the proportion of patients under 4 years group(60% vs 36%) 2. During one year period, 24 sessions of special hypertension clinics were operated at HSC. But the mean number of visits of C-group was 21.9, while NC group had 5.3 visits. 3. Knowledge & attitude toward the needs of hypertension treatment were not different between both groups. Also there were less appreciation on the prescribed duration of care to comply in both groups. 4. C-group had expressed their reliance on the treatment at the special clinic services at HSC, but NC-group *) This investiation was surpported by 1986 research grant of Soonchunhyang University. O.K. also partially sup ported by the GTZ grant. had less relied on the special clinic services at HSC and more prefered to the clinic services of the hospital. But there patients attended hospital were not referred back to HSC. 5. Main reason for compliance of C-group was their concern to prevent from stroke attack and other CV diseases. The reasons for NC-group were mainly due to (1) Geographical in accessibility, (2) Economic problems to pay, (3) Less satisfaction on progress in treatment. 6. As a results of this program in average level of BP, it was found that an average BP of C-group were decreased from 187.6㎜Hg in systolic BP and from 112.2㎜Hg to 103.4㎜Hg in diastolic BP. But, the same of NC-group increased from 169.1㎜Hg to 176.0㎜Hg in systolic & form 100.0㎜Hg to 102.3㎜Hg in diastolic BP. While it is too early to claim the success of special clinic program for hypertension control at primary care(HSC) level, this assessment survey led us a tentative conclusion that public doctor assigned at health sub-center can reasonably manage the hypetension control program if there are some support to overcome clients problems in economic & geographic accessibility and if patients adequately comply with the each special clinic sessions at HSC. In order to further strengthen the hypertension control program at primary care level, the following recommendation can be made ; (1) A set of portable EKG instrument should be equipped at health sub-center when public physicians wish to initate the community-based hypetension control program. (2) Taking into account the size of population & geographical area of each health sub-center(or township), and their work load, the HSC can inititate the H.C. program, starting from the accesible villages near HSC where & when their villages wish to participate in the program. (3) To formulate an effective community-based hypertension control program, there is a need of systematic referral system between HSC(primary) & Hospital(secondary), linking the available health resources in the community(e.g. VHW-CHP-HSC-GP-Hospital) as now being developed by the Eumseong CH project.

TTC및 Penzym방법에 의한 우유중 Antibiotic Residues의 검출에 관한 연구

양철영,이수한 한국축산식품학회 1994 한국축산식품학회지 Vol.14 No.1

국내에서 널리 사용되고 있는 세균 발육 억제 물질 검출 시험의 일종인 dye 지시약으로 2, 3, 5- triphenyltetrazolium chloride을 이용한 방법과 속성 검출 시험 방법인 penzym kit를 이용한 방법으로 원유, 시유의 항생물질 검출성, 시험방법간의 검출능 비교·고찰한 내용은 다음과 같다. TIC시험에 의한 원유중의 항생물질 검출성은 3개 시험구 60시료에서 평균 25.00%의 양성율을 나타내고, 평균 시험 소요시간은 198.25 분이었고, penzym시험에 의한 양성율은 43.33%이고 소요시간은 31.35분을 필요로 하였다. 시유 및 가공유중의 검출성은 15시료의 TIC시험에 의한 경우 13.33%의 양성율과 penzym시험의 경우 46.66%의 양성율을 나타내고 있다. TIC 시험방법에서 penicillin G 는 0.03 IU/㎖, cloxa-cillin은 1.0 × 10^(-l0)g/㎖, oxacillin, ampicillin 및 sulfa-methazine은 1.0 × 10^(-15)g/㎖까지 검출이 가능하였으며 penzym 시험방법에서는 penicillin G 는 0.001 IU /㎖oxacillin, cloxacillin, sulfamethazine은 1.0 × 10^(-15)g/㎖, ampicillin은 1.0 × l0^(-11)g/㎖까지 검출성을 보였다. Penzym 시험에 의한 검출방법은 특이성, 신속성, 간편성 및 재현성이 있음을 실험결과에서 나타내었다. Antibiotic residues in raw milk and city milk were detected by 2,3,5-triphenyltetrawlium-2H-choride test method(TTC) and penzym test method, and the penzym test and TTC test for antibiotic detection were compared. The results obtained are summarized as follows: Raw milk, inhibitor positive were 25.00% and 43.33% of 60 sample by TIC test and penzym test, and experimental require time was 198.25 minutes and 31.35 minutes, respectively. Market milk, inhibitor positive were 13.33% and 46. 66% of 15 sample by TIC test and penzym test. TTC test was detected 0.03 IU/㎖ of penicillin G, and oxacillin, ampicillin and sulfamethazine was detected 1.0 × 10^(-15)g/㎖, and more than 1.0 × l0^(-l0)g/㎖ of cloxacillin, penzym test was detected 0.001 IU/㎖ of penicillin G, and oxacillin, cloxacillin and sulfamethazine was detected 1.0 × 10^(-15)g/㎖ and more than 1.0 × l0^(11)g/㎖ of ampicillin. This study showed various merit such as specificity, fastness, simple handling and reapperance by penzym test.

한국 산업의 산업구조 변화에 대한 실증적 연구 : Focusing on Changwon Industrial Complex 창원공단을 중심으로

梁漢洙 慶南大學校 産業經營硏究所 1994 産業經營 Vol.17 No.-

제조기업의 주요 경쟁차원에서 동시공학 전략군의 특성분석

양한수,박대봉 慶南大學校 産業經營硏究所 2001 産業經營 Vol.29 No.-

진공포장 수준이 돈육포의 품질에 미치는 영향

양철영,채수규,이수한 凡石學術奬學財團 1998 凡石學術論文集 Vol.2 No.1

돈육 등심부위(Longissimus dorsi)를 이용하여 산업적으로 제조된 건조육포의 효율적인 저장, 유통에 관한 자료를 얻고자 진공수준, 저장온도, 저장기간에 따른 품질에 미치는 영향을 분석·고찰하였다 . 1. 진공수준과 저장온도에 따른 중량변화는 20℃의 76cmHg 진공수준에서 적었고. 40℃의 60일 후에 감소율이 증가하였으며, 진공수준은 76cmHg < non-vacuum < 60cmHg 순으로 중량감소의 영향이 높았다 . 함유수분의 변화는 저장온도 20℃와 40℃의 non-vacuum상태에서 저장기간에 따라 감소를 나타내고, 60cmHg 진공수준과 76cmHg 진공수준에서 저장기간에 따라 증가함을 나타내며 120일에서 감소를 보였고, 40℃ 저장시 수분의 변화가 보다 높았다. 2. TBA가에 미쳐는 진공수준의 영향은 20℃저장에서 60cmHg < 76cmHg < non-vacuum 순으로 증가함을 보이고, 40℃ 저장시에는 non -vacuum < 76cmHg < 60cmHg 순으로 증가치가 높으나 유의성은 인정되지 않았다. 3. 수분활성도에 미치는 영향은 저장온도 40℃에서 보다 컸으며, 저장기간 120일에서 initial 보다 감소하였고, 저장기간 사이에서 유의성이 인정되지 않았다. 4. 경도(hardness)는 진공수준, 저장온도 및 저장기간에 따라 큰 차이를 보이며, 저장온도 20℃와 40℃에서 120일후 경도값이 높게 나타내고, 저장기간 30일 이후부터 저장기간 사이에서 상관성이 유의있게 보였다. 저장온도, 저장기간, 진공수준에 의한 강도(strength)의 영향이 컸으며, 저장온도 20℃보다 40℃에서 120일후 강도값이 높게 나타내고, 저장기간 30 일 이후부터 저장기간 사이에서 상관성이 유의있게 보였다. 5. L값은 20℃, 40℃의 진공수준별에서 저장기간이 연장됨에 따라 감소폭이 비슷하였으며, a값은 각 저장온도에서 120일후 큰 차이를 나타내고, b값은 40℃가 20℃보다 진공수준 사이에서 큰 차이를 보였다. 6. 전체적인 기호평가는 저장온도 20℃, 진공 수준별에서 120일후 color, flavor 및 overall acceptance가 4.35~4.50이었으며, 저장온도 40℃에서 1.14~1.64 사이였다. Experiments were carried out to investigate the quality of the dried pork jerky according to vacuum packaging level on the during storage 120 days at 20℃ and 40℃. 1. The change of weight was decreased on vacuum level 76cmHg at 2℃, and the during storage at 40℃ was decreased as the follows: 76cmHg < non-vacuum < 60cmHg. in order. 2. TEA values was increased as the follows: 60cmHg < 76cmHg < non-vacuum. in order at 20℃. and the during storage at 40℃ were increase as the follows: 76cmHg < non-vacuum < 60cmHg, in order with an increase at stroage periods. Also. there is no significant difference among the various vacuum level, storage periods and storage temperature. 3. The effect of water activity at 40℃ were higher than during storage at 20℃, as the water activity were decreased at storage period 120 days after than initial period, also there is no significant difference among the storage periods. 4. Hardness showed remarkably different according to vacuum packaging level, storage temperature and storage periods. Strength were remarkably influenced according to various storage conditions. and as the strength value at 40℃ were higher than 20℃ in storage periods 120 days. 5. The lightness(L) tended to decrease according to an increase in storage periods at 20℃ and 40℃, redness(a) showed remarkably different according to the various storage temperature from storage period 120 days after, yellowness(b) were influenced highly at 40℃ than 20℃ on the vacuum packaging level. 6. Sensery score of overall acceptance for the vacuum packaging level to dried pork jerky were 4.35~4.50 ranges at storage temperature 20℃, and the storage temperature 40℃ were 1.14-1.64 ranges.

국내 시판 육포류의 품질평가 : 외형, 식품첨가물, 영양조성분 및 위생적인 상태조사 Ⅰ. Investigation of Outward Apperance, Food Additives, Nutrient Content and Sanitary State

양철영,이수한 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.3

유통 시판 중인 육포류를 수집하여 외형 상태, 성분 배합 및 첨가물 이용 상태, 영양 조성분 및 위생적인 상태를 조사, 분석하여 품질수준을 평가하였다. 1. 원료는 수입우육 국내 제조품에서, 형태는 strips형이, sealing은 무진공 상태, 포장 재료는 nylon/polyethylene 적층 필름이 많았으며, 돈육포류는 국내산 원료육으로만 제조되고 있었다. 2. 조미·배합물과 첨가물 사용은 우육포류에서 국내산 육포류 16종, 수입육 국내 제조육포류 23종, 수입육포류 22종이며, 돈육 육포류는 13종으로 나타내었다. 수분 함량은 수입 우육포류에서, 조단백질 함량은 수입 우육포류와 돈육포류에서, 조지방은 돈육포류에서 각각 높았으며 조회분은 육포류간에 유사한 함량 수준을 보였다. 3. 염도는 3차 측정 평균값으로서 수입 우육포류가 높았으며 국내산 우육포류가 낮았다. pH 범위는 5.41 ~ 6.11 사이로 수입 우육포류가 약간 높고, 국내산 우육포류가 낮게 보였다. 수분활성도는 돈육포류가 평균 0.743으로 높고, 국내산 우육포류가 가장 낮게 나타내었다. 4. VBN값은 육포류에서 평균 9.98 ~ 12.36 mg% 범위로서 국내산 돈육포류가 가장 낮았고, TBA값은 육포류에서 평균 0.239 ~ 0.367 mg/kg으로 수입육 국내제조 우육포류가 높네 나타내고 국내산 돈육 포류가 낮은 수준이었다. This study was carried out to investigate food additives, physico-chemical, sanitary state of the marketing jerky in domestic. The kind of sensory agents and food additives on the marketing jerky sample used 16 ~ 23 kinds, and the domestic processed by import beef was large number, but that domestic pork jerky was small number. The moisture content on the import beef jerky were high , and crude protein on the import beef jerky and domestic pork jerky were high level and crude fat on the domestic pork jerky were high, but crude ash on all jerky sample were similar level. Degree of saline on the import beef jerky was high, but the domestic beef jerky was low. The range of pH was 5.41 ~ 6.11, and that import beef jerky was little high, but the domestic beef jerky was low. Water activity value in pork jerky was 0.743, also had high, and domestic beef jerky was lowest than others jerky sample. Range of VBN value in jerky sample was 9.98 ~ 12.36 mg% , and the range TBA value 0.239 ~ 0.367, and that value showed difference in all jerky sample. The total general bacteria count of marketing jerky was 10^3 ~ 10^4 CFU/g, and import beef jerky was less higher than domestic beef and pork jerky.

慶南地域 農工團地 入住地域에 관한 實證的 硏究

梁漢洙 慶南大學校 産業經營硏究所 1997 産業經營 Vol.21 No.-