Moon, Yoon-Hee

문윤희,권영창,정인철,이형걸 慶星大學校 1995 論文集 Vol.16 No.2

Frozen beef loin imported from Australia was stored as 2℃ after thawing, then evaluate to improvement of raw meat aroma and palatability of cooked meat by sensory evaluation. To improvement of raw meat aroma and palatability of cooked meat of thawed beef were confirmed for the reason of conditioning after thaw as a result of myofibrillar fragmentation index(MFI) and Mg-ATPase activity of myofibril. Sensory evaluation of raw meat aroma and tenderness on frozen imported beef loin stored at 2℃ after thawing had good in all during cold storage, MFI and Mg-ATPase activity increased, therefore frozen beef loin could recognized to conditioning during stored at 2℃ after thawing. Cold storage after thawing of frozen imported beef loin can improve its cooked aroma and tenderness in case that insufficient conditioning is the reason for its low palatability, and the improvement of palatability on the cooked meat appeared to be greater in aroma than taste. In case of amino acid composition, aspartic acid, threonine, glutamic acid and alanine of imported beef loin stored 7 days after thawing were showed significantly(p<0.05) higher than that stored 0 day after thawing, total amino acid composition of imported beef loin stored 0,3 and 7 days after thawing were 148.40, 171. 06 and 188.99mg/g, respectively.

진공포장 개봉 후 냉장한 우육의 지방산 조성

문윤희,김미숙 경성대학교 2000 論文集 Vol.21 No.1

This study was carried out to investigate the changes of the fatty acid composition of the vacuum packaged Holstein beef loin during the chilled storage and rechilling process. The chilled air packaged beef was stored at 1℃ for 3 days, and the vacuum packaged beef were stored at 1℃ for 20, 40 and 60 days, respectively, and then rechilled at 1℃ for 3 days after open pack. The major fatty acids of the chilled and vacuum packaged beef were oleic acid, palmitic acid and stearic acid. The unsaturated fatty acid and monounsaturated fatty acid/saturated fatty acid(MUFA/SFA) ratio with the storage period decreased, saturated fatty acid increased relatively. There were also appeared to the same result by the rechilling process.

일반돼지와 개량흑돼지 등심의 물리화학적 특성 및 아미노산 함량

문윤희 경성대학교 공학기술연구소 2004 공학기술연구지 Vol.11 No.-

The physicochemical properties amino acid contents of loins for modern genotype pig(MGP-90, MGP-110) and crosbred black pig(CBP-105) were investigated. The pH, water holding capacity and hardness were not significantly different among pig loins. But the chewiness of MGP-110 were significantly higher than that of MGP-90. The redness(a*) and yellowness(b*) of CBP-105 were significantly higher than that of MGP-90 and MGP-110. The total amino acid contents(17.85~49.08%) were not significantly different among pig loins, the amino acid composition has included many glutamic acid, aspartic acid, lysine and leucine. The free amino acid content was high up to 0.578% in CBP-105, MGP-90(0.164%) and MGP-110(0.180%) were followed. The taurine, glycine, alanine, valine and leucine of CBP-105 were significantly higher than that of MGP-90 and MGP-110. The aroma, tenderness and juiciness were not significantly different among pig loins. But the taste and palatability of MGP-110 and CBP-105 were significantly higher than that of MGP-90.

해동 후 냉장이 우육의 지방산 조성에 미치는 영향

문윤희,김미숙 경성대학교 2000 論文集 Vol.21 No.2

Influence of rechilling after thawing on the fatty acid composition of beef loin was studied. The chilled beef was stored at 1℃ for 3 days, and the frozen beef were stored at 1℃ for 20, 40 and 60 days, respectively, and then rechilled at 1℃ for 3 days after thawing. The major fatty acids of the chilled and frozen beef were oleic acid, palmitic acid and stearic acid. The unsaturated fatty acid and the ratio of monounsaturated fatty acid to saturated fatty acid with the storage period decreased, saturated fatty acid increased relatively. There were also appeared to the same result by the rechilling after thawing.

인산염 첨가가 해동 후 삶은 돈육의 보수력과 기호성에 미치는 영향

문윤희 경성대학교 공학기술연구소 2002 공학기술연구지 Vol.9 No.-

동결, 해동한 돈육에 인산염을 각각 0%, 0.15%, 0.30% 및 0.45% 첨가되도록 하였다. 이것을 2일간 냉장한 후 중심온도 75℃와 80℃가 되도록 삶아서 인산염 첨가효과를 검토하였다. 해동 돈육에 인산염을 첨가하여 삶은 것은 모두 대조구에 비해서 보수력, 조직감 및 다즙성이 향상되었으나 풍미가 약해지고 이상취가 느껴졌다. 해동 후 인산염을 첨가하여 삶은 돈육의 중심온도가 높아지면 가열감량이 많아지고 연도와 다즙성이 저하되지만 풍미가 좋아졌다. 동결, 해동한 돈육의 보수력 및 기호성을 향상시키기 위해서는 인산염을 0.30% 첨가하는 것이 좋은 결과를 얻을 수 있었다. Polyphosphate solution were injected by 10% into thawed pork loin such that polyphosphate could be added by 0%, 0.15%, 0.30% and 0.45%, respectively. Then, the effect of adding polyphosphate to thawed pork loin was investigated after it was thawed at 4℃ after frozen at -18℃ for 30 days and boiled until its internal temperature became 75℃ and 80℃. The thawed pork loin that was boiled with polyphosphate added showed better water holding capacity, texture, and sensory juiciness than control group, but it produced lower pork flavor and strong abnormal flavor. As the internal temperature became at 80℃, the thawed pork loin showed higher cooking loss, worse tenderness and juiciness, and better pork flavor. This study demonstrates that the water holding capacity and palatability of boiled pork loin after thawing can be improved by the addition of about 0.30%.

한우와 유우 도체 B2 등급 및 D 등급육의 품질특성에 대한 비교연구

문윤희,강세주 慶星大學校 1998 論文集 Vol.19 No.1

This study was conducted to investigate to quality characterestics on the beef quality of carcass grade B2 and D obtained from Korean native beef and Holstein for cold storage 2 days and 11 days. Korean native beef B2 carcass grades had higher marbling score crude fat, non protein nitrogen, saturated fatty acid, free amino acid, lower monounstaurated fatty acid, the ratio of monounstaurated fatty acid to saturated fatty acid(MUFA/SFA) than Holstein B2 carcass grade after slaugher 2 days. Korean native beef D carcass grade has higher marbling score, crude fat, unsaturated fatty acid, free amino acid, lower tenderness, non protein nitrogen, MUFA/SFA than Holstein D carcass grade after slaugher 2 days. Korean native beef and Holstein B2 carcass grade had better marbling score, myofibrillar fragmentation index, palatability, worse ash, hardness , MUFA/SFA, than Korean native beef and Holstein D carcass grade. Korean native beef and Holstein after slaughtering 2 days had higher pH, hardness, polyunsaturated fatty acid lower lactic acid myofibrillar fragmentation index, non protein nitrogen free amino acid, than after slaughtuering 11 days regardless of carcass grade. In case of same carcass grade, palatability had no significant difference, grade B2 carcass had better palatability than D carcass grade, regardless of species and aging.

만성 화농성 중이염의 세균학적 고찰

윤신의,문문만,김승찬,박희완,나한조,최봉남 朝鮮大學校 附設 醫學硏究所 1991 The Medical Journal of Chosun University Vol.16 No.1

The chronic suppurative otitis media is one of the most common disease in the otologic field. And the works on bacterial distribution of chronic suppurative otitis media were studied by many otologist, but there is some difference. The bacteriologic study was done on 126 cases of chronic suppurative otitis media who visited the Department of Otolaryngology, Chosun University Hospital between January 1989 and December 1989 and the following conclusions were obtained. 1) In sex distribution, the male had higher incidence rate than female (M: 56.3%, F:43.7%). 2) In age distribution, 3rd decade (34.1%), 2nd decade (34.1%), were most prevalent. 3) In duration of the disease, the hightest frequence was below 5 years duration 4) Among 126 cases, 98 cases(77.8%) were unilateral (right ear was 47 cases(37.3%) and left ear was 51 cases(40.5%))and 28 cases(22.2%) were bilateral. 5) The 136 cases(88.3%) showed the positive results under culture, but 18 cases(11.7%) didn't growthed. Among 136 cases 95 cases(61.7%) had single infection and the 41 cases(26.6%) had mixed infection. 6) The most frequently isolated bacteria was staphylococcus(38 strains, 27.9%) and next were proteus(27 strains, 19.9%) and pseudomonas (22 strains, 16.2%). 7) The Staphylococcus was sensitive to cephalothin(94.7%), amikacin(78.9%) and resistant to penicaIin(63.2%). 8) The Proteus was sensitive to amikacin(92.6%), cephalothin(88.9%) and resistant to minocycline(81.5%) and gentamicin(70.4%). 9) The Pseudomonas was sensitive to amikadn(86.4%), gemtamicin(59.1%) and resistant to minocycline(90.9%), ampicillin(86.4%) and cephalothin(86.4%).

초등영어교실의 효율적 상호작용과 수업 준비의 현실화

윤희백,한문수 부산교육대학교 교육대학원 1999 논문집 Vol.1 No.-

The game and activities discussed here based on some of the skills and instincts a young child brings to learning a foreign at school are all intended to encourage real language use and to develope confidence and willingness to have a go. In Korea where each of elementary school has usually large size of class, the considerations of stir/settle, the concepts of mental engagement and actual occupation will help us to evaluate the game and activities offered in textbooks of elementary English classroom, and to improve the general atmosphere of the classroom. Preparation load by teachers can be lessened through the variety of work, reuse of materials, reuse of a core of ideas, and new verses of chant and song, helping children feel their competence being built up. The follow up study, it is hoped, will be concerned with analyzing the games and activities in the English textbook of Elementary school.

진공포장우육에서 추출한 근원섬유단백질의 특성

문윤희,김미숙 경성대학교 1997 論文集 Vol.18 No.1

This study was carried to investigate the characteristics of myofibrillar protein of vacuum-packaged beef loin during storage at 3℃. The myofibrils and actomyosin was extracted from beef loin cold stored during 10, 20 and 30 days, and stored during 10 days after stored during 20 days and open packing. These samples were evaluated for Mg, EDTA-ATPase activity, fragmentation index and appearance of 30KD in myofibril, and for extractability and Mg, EDTA-ATPase in actomysin. The results were as follows : 1) In case of myofibril, Mg, EDTA-ATPase activity, myofibrillar fragmentation index and appearance of 30KD were increased with the storage period in vacuum-packaged, and then were significantly increased during the storage after open the vacuum package. 2) Regarding of actomyosin extractability, it was demanded 24 hours extraction time. Also, showed that myosin was isolated at the initial stage of extraction, and actine isolated with the extraction time ever since. 3) Mg, EDTA-ATPase activity of actomyosin were increased with the storage period, and were significantly increased during the storage after open the vacuum package. 4) Filamental lattice composed of myofibril weakened with the storage period.

돼지고기 드립의 몇 가지 특성과 염지 효과

문윤희,김미숙,정인철 한국식품영양학회 1999 韓國食品營養學會誌 Vol.12 No.4

한국 돼지고기의 등심, 햄 및 삼겹살과 수입 삼겹살에서 유리된 드림의 pH, 수분, 조단백질 및 아미노산 함량을 분석 비교하였다. 또 등심육의 드립에 아질산나트륨 0.02%, 식염 2.0%, 아스코르부산나트륨 0.06%, 설탕 1.0% 및 피로인산나트륨을 0.3%가 되도록 첨가하여 4℃에서 염지하면서 염지효과를 검토하였다. 드립의 pH 및 수분함량은 각각 5.72∼6.05 및 88.05∼90.85%로 부위별로 큰 차이가 없었다. 국내산 돼지고기 등심, 햄, 삼겹살과 수입삼겹살의 조단백질 함량은 각각 11.07, 8.85, 8.76 및 8.13%이었고, 이것을 수분함량과 합하면 99% 정도를 차지하였다. 등심육 드립의 유리아미노산 총량은 다른 부위육보다 많았으며, 부위에 관계없이 glutamic acid, proline, glycine, alanine 및 lysine이 많이 함유되어 있었다. 드립을 염지하였을 때에 아질산염 첨가구가 무첨가구보다 pH 상승 정도가 컸고, 미생물 증식이 느렸으며, 아질산근 잔존량은 염지 3일째부터 현저히 감소되었다. 또 염지기간중 유리아미노산 총량은 증가되었다. This study was carried out to some properties and curring effect of drip obtained from frozen-thawed pork meat. The drip was prepared from frozen domestic pork loin, ham, belly and imported belly by thawing process at 4℃. Moisture content and pH value of drips were 88.05∼90.85% and 5.72∼6.05 and do not show significant differences between each samples. Protein contents were 11.07, 8.85, 8.76 and 8.13% in the drips from domestic pork loin, ham, belly and imported belly, respectively. Approximately 99% of the drip were constituted with moisture and protein in any part of domestic pork and imported belly. Glutamic acid, proline, glycine, alanine and lysine were the predominant amino acid in the drips. Curing process of the drip by nitrite increased the pH value and total amino acid content. The residual nitrite decreased during the period of curing, and total plate counts in drip with nitrite did not reach 1×10 exp (5) CFU/g until 7 days.