꿩고기 가공제품의 저장중 미생물과 휘발성 염기태질소의 변화

최성현,김찬조,최성희,오홍록,Choi, Seong-Hyun,Kim, Chan-Jo,Choi, Seong-Hee,Oh, Hong-Rck 충남대학교 농업과학연구소 1998 Korean Journal of Agricultural Science Vol.25 No.2

To evaluate the storage characteristics of pheasant meat products, contents of aerobic, anaerobic and food poisoning bacteria as well as VBN were measured during storage at various temperatures. 1. During the storage Escherichia coli and food poisoning bacteria including Salmonella, Shigella and Staphylococcus were not detected from any of the pheasant meat products. 2. Total plate counts of aerobic and anaerobic bacteria increased with storage temperature, showing more than $10^6CFU/g$ of most pheasant meat products within 5~10 days of storage at $20^{\circ}C$ and $30^{\circ}C$. However, frank sausage, loin ham, pressed ham and salad showed less than $10^5CFU/g$ in 20~30 days of storage at $20^{\circ}C$. 3. When stored at $10^{\circ}C$, smoked product, electric roasted product and pressed ham showed the bacterial counts of more than $10^4CFU/g$ within 10 days of storage. Frank sausage, loin ham and salad, however, showed less than $10^3CFU/g$ in 10 days of storage at $10^{\circ}C$. 4. VBN contents of smoked product, electric roasted product and frank sausage exceeded edible limit of 20 mg%, showing more than 40 mg% and 80 mg% within 5 days and 10 days, respectively, of storage at $10^{\circ}C$. In contrast, loin ham, pressed ham and salad had the VBN of less than 20 mg% in 10 days of storage at $10^{\circ}C$. In summary, while pheasant meat products in general appear to be prone to microbial growth, loin ham and salad are thought to have a longer storage period than others, showing about 10 days of preservation at $10^{\circ}C$. Products other than loin ham and salad are suggested to be stored frozen or refrigerated at below $10^{\circ}C$.

구기자술의 저장에 따른 성분변화

최성현,이미현,신철승,성창근,오만진,김찬조,Choi, Seong-Hyun,Lee, Mi-Hyun,Shin, Cheol-Seung,Sung, Chang-Keun,Oh, Man-Jin,Kim, Chan-Jo 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.3

한방에서 강장과 보간 등에 효과가 있는 것으로 알려진 구기자를 원료로 술을 양조하여 그 일반성분, 유기산, 메탄올, ester, 휴젤유 및 $SO_2$ 등을 조사하였고, $20^{\circ}C$와$30^{\circ}C$에서 20일 저장하면서 위의 성분분석과 관능 검사를 하였다. 보당형 구기자술 중의 유기산량은 젖산, 능금산, 주석산 및 초산 등이 주를 이루었으며 ester 및 휴젤유는 각각 $4.0{\sim}5.0\;mg%$와 $12{\sim}30\;mg%$ 그리고 methanol은 $25{\sim}27\;mg%$이었다. 약주형 구기자술의 ester 및 휴젤유는 보당형보다 많았다. 한편, 보당형 및 약주형 구기자술의 주질에 미치는 저장온도는 $30^{\circ}C$보다 $20^{\circ}C$가 좋았으며 살균 처리법은 $SO_2$ 100 ppm 첨가 또는 $60^{\circ}C/30$분의 처리가 좋았다. Fruit of Lycium chinense Miller was known to Korean as traditional medicine that has effective components for strengtherning function of human body, especially liver. To study characteristics of the wine and Yakju made by fruit Lycium chinense Miller, general components such as organic acid, methanol, ester, fusel oil and $SO_2$ were analyzed after storing them for 10 and 20 days at $20^{\circ}C\;and\;30^{\circ}C$, respectively. Organic acid contents of the wine were mainly lactic, malic, tartaric and acetic acid. Ester and fusel oil contents of the wine were $4.0{\sim}5.0\;mg%$ and $12{\sim}30\;mg%$, respectively, and the values were smaller than those of the Yakju. Methanol content of the wine was $25{\sim}27\;mg%$. Storage temperature in terms of the quality of the wine and Yakju was better in $20^{\circ}C\;than\;30^{\circ}C$. Treatment of the wine and Yakju either by adding 100 ppm of $SO_2$ or heating at $60^{\circ}C$ for 30 min was better in quality than control for storage.

원료(原料)의 종류(種類)와 형태(形態)에 따른 Aspergillus oryzae 국(麴)의 생리활성(生理活性) 및 효소력(酵素力)

최성현,정재홍,이상덕,손화영,성창근,오만진,김성렬,Choi, Seong Hyun,Jeong, Jae-Hong,Lee, Sang Duck,Son, Hwa Young,Sung, Chang,Oh, Man Jin,Kim, Seung Yeol 충남대학교 농업과학연구소 1997 Korean Journal of Agricultural Science Vol.24 No.2

CNU O4-5 isolated from conventional Meju, which is used as raw material for making a soybean fermentation food, identified as an Aspergillus oryzae. To make koji, Aspergillus oryzae CNU O4-5 was cultured for 3-4 days at $30^{\circ}C$ with various grain materials such as flour, soybean powder, flour+soybean powder(1:1), soaked soybean and rice. The koji was evaluated for analyze the angiotesin converting enzyne(ACE) inhibition, antioxidative activity, superoxide dismutase(SOD) activity, amylase and protease activity. $\alpha$-amylase and glucoamylase activities of flour koji were higher than those of the koji soybean powder. However neutral and alkaline protease activities of flour koji were lower than those of flour+soybean powder and soybean koji. Amylase and protease activities of kojies of soaked soybean and rice showed very low level. The range of the ACE inhibition rate by hot water fraction of the kojies, which are cultured with various gain materials, were from 45% to 54%. The anti oxidative activity of ethanol-fraction of koji, which is made by using the soybean powder or soaked soybean, prolonged for 6 days in lard at $60^{\circ}C$. The SOD activity of grinded fraction of koji, which is made by using the flour or soybean powder, was same as 2,000 units per g of each koji.

재래식 메주의 미생물군, 효소역가 및 유용 균주의 분리

최성현,이미현,이석건,오만진,Choi, Seong Hyun,Lee, Mi Hyun,Lee, Seuk Keun,Oh, Man Jin 충남대학교 농업과학연구소 1995 Korean Journal of Agricultural Science Vol.22 No.2

To obtain useful mould strain in soybean fermentation industry, we collected conventional Meju all over the Korea and tested existance of aflatoxin in Meju collected. Also, we measured distribution of microorganism and enzyme activity of Meju and isolated Aspergillus oryzae O4-5 as a industrially useful mould. The results obtained were summarized as follows: 1. Aflatoxin was not detected by EZ-Screen Test Kit and HPLC analysis in various Meju sample collected all over the Korea from 1994.12 to 1995.2. 2. Colony forming units(CFU) of mould, yeasts, aerobe, and anaerobe were $1.3{\times}10^4-2.8{\times}10^6$, $1{\times}10^2-1.5{\times}0^6$, $2.0{\times}10^7-8.0{\times}10^8$ and $3.0{\times}10^6-7.3{\times}10^8$ per gram of Meju, respectively, indicating that CFU inter Meju samples were varied with big difference. 3. The activities of ${\alpha}$-amylase and gluco-amylase were 5-80 units and 2-34 units per g of Meju, respectively. It was shown that enzyme activity was varied depending on where the Meju was collected. 4. The activities of acidic, neutral and alkaline protease were 5-33 units, 5-302 units and 5-363 units per g of Meju, respectively. Acidic protease of Improved Meju made by D-Company was higher than that of conventional Meju as 66 units per g of Meju. 5. CNU O4-5 strain selected as a noble strain could produce amylase and protease in high level, and identified as a strain that belongs to Aspergillus oryzae. 6. The activities of acidic and neutral protease of Aspergillus oryzae CNU O4-5 strain isolated were about 10% higher than those of Aspergillus oryzae JM which has been used in soybean fermentation industry. Amylase activity of CNU O4-5 strain was similar to Aspergillus oryzae JM.

도토리의 탄닌 성분이 약주의 저장성에 미치는 영향

최성현(Seong-Hyun Choi),복진영(Jin-Young Bock),남세현(Se-Hyun Narn),배정설(Jung-Surl Bae),최우영(Woo-Young Choi) 한국식품과학회 1998 한국식품과학회지 Vol.30 No.6

WebRTC 기반 P2P 통신 병용 DASH 시스템을 위한 이력 기반 피어 선택 알고리듬

최성현(Seong Hyun Choi),서주호(Ju Ho Seo),김상진(Sang Jin Kim),전재영(Jae Young Jeon),김용한(Yong Han Kim) 한국방송·미디어공학회 2018 한국방송미디어공학회 학술발표대회 논문집 Vol.2018 No.11

최근 인터넷 미디어 스트리빙 수요의 증가로 인해 CDN(Content Delivery Network) 서버 비용이 크게 증가하였으며 이를 절감하기 위한 방안의 필요성이 날로 증가하고 있다. 이러한 상황에 맞춰 최근 CDN 서버 비용을 절감할 수 있는 WebRTC(Web Real-Time Communication) 표준 기반의 P2P(Peer-to- Peer) 통신을 병용하는 DASH(Dynamic Adaptive Streaming over HTTP) 기술이 등장하였다. 본 논문에서는 이 기술의 CDN 서버 부하 절감 효과를 크게 개선할 수 있는 알고리듬을 제안한다. 또한 실제 모바일 네트워크 환경과 유사하게 실험 조건을 설정한 후, 이 알고리듬을 구현하여 그 성능을 측정한 결과, 기존과 비교하여 더 높은 절감 효과를 달성할 수 있음을 실험실 내 실험을 통해 보인다.

I-fiber 스티칭 공법이 적용된 Single-lap Joint의 강도 특성 및 파손 신호 검출 연구

최성현 ( Seong-hyun Choi ),송상훈 ( Sang-hoon Song ),안우진 ( Woo-jin An ),최진호 ( Jin-ho Choi ) 한국복합재료학회 2021 Composites research Vol.34 No.5

적층 복합재의 특성상 두께 방향 물성이 취약하여 비틀림, 저속충격, 피로 하중 등 복합 하중을 받게 되면 재료 내부의 미세크랙 진전을 통해 층간분리 현상이 발생하게 된다. 이를 방지하고자 Z-pinning, Stitching 등 다양한 3차원 보강 공법과 구조물의 미세균열을 실시간으로 검출하는 구조 건전성 감시 기법이 꾸준히 연구되고 있다. 본 논문에서는 I-fiber 스티칭 공법으로 보강된 Single-lap joint를 Co-curing 방법으로 제작하였으며, 제작된 시편의 강도 및 파손신호 검출 특성을 평가하였다. 균열과 파손신호 검출을 위하여 전기저항법과 AE법을 사용하였으며, 신호분석을 위한 전용회로를 제작하여 인장시험 중의 파손 신호를 분석하였다. 실험결과, I-fiber 스티칭으로 보강된 Single-lap joint 시편은 보강이 없는 Co-cured singlelap joint 시편에 비해 강도가 약 44.6% 향상되었다. 또한, I-fiber로 보강된 Single-lap joint 시편은 강도 향상과 더불어 전기저항법과 AE법에 의한 파손 검출이 모두 가능하므로 파손 모니터링에도 효과적인 구조임을 확인하였다. When a complex load such as torsion, low-speed impact, or fatigue load is applied, the properties in the thickness direction are weakened through microcracks inside the material due to the nature of the laminated composite material, and delamination occurs. To prevent the interlaminar delamination, various three-dimensional reinforcement methods such as Z-pinning and stitching, and structural health monitoring techniques that detect the microcrack of structures in real time have been continuously studied. In this paper, the single-lap joints with I-fiber stitching process were manufactured by a co-curing method and their strengths and failure detection capability were evaluated. AE and electric resistance method were used for detection of crack and failure signal and electric circuit for signal analysis was manufactured, and failure signal was analyzed during the tensile test of a single-lap joint. From the experiment, the strength of the single lap joint reinforced by I-fiber stitching process was improved by about 44.6% compared to the co-cured single lap joint without reinforcement. In addition, as the single-lap joint reinforced by Ifiber stitching process can detect failure in both the electrical resistance method and the AE method, it has been proven to be an effective structure for failure monitoring as well as strength improvement.

연구소원외 연구논문초록 ( 재록 , 1996 ~ 1997 년 ) : 원료의 종류와 형태에 따른 Aspergillus oryzae 국 (麴)의 생리활성 및 효소력

최성현(Seong Hyun Choi),정재홍(Jae Hong Jeong),이상덕(Sang Duck Lee),손화영(Hwa Young Son),성창근(Chang Sung),오만진(Man Jin Oh),김성렬(Seung Yeol Kim) 영남대학교 장류연구소 1998 영남대학교 장류연구소 연구업적집 Vol.1 No.-

구기자술의 저장에 따른 성분변화

최성현(Seong Hyun Choi),이미현(Mi Hyun Lee),신철승(Cheol Seung Shin),성창근(Chang Keun Sung),오만진(Man Jin Oh),김찬조(Chan Jo Kim) 한국응용생명화학회 1996 Applied Biological Chemistry (Appl Biol Chem) Vol.39 No.5

Fruit of Lycium chinense Miller was known to Korean as traditional medicine that has effective components for strengtherning function of human body, especially liver. To study characteristics of the wine and Yakju made by fruit of Lycium chinense Miller, general components such as organic acid, methanol, ester, fusel oil and SO₂ were analyzed after storing them for 10 and 20 days at 20℃ and 30℃, respectively. Organic acid contents of the wine were mainly lactic, malic, tartaric ann acetic acid. Ester and fusel oil contents of the wine were 4.0∼5.0 ㎎% and 12∼30 ㎎%, respectively, and the values were smaller than those of the Yakju. Methanol content of the wine was 25∼27 ㎎%. Storage temperature in terms of the quality of the wine and Yakju was better in 20℃ than 30℃. Treatment of the wine and Yakju either by adding 100 ppm of SO₂ or heating at 60℃ for 30 min was better in quality than control for storage.

기타 : 맥아에서 분리한 Bacillus amyloliquefacies CNL-90이 생산하는 α-amylase와 Protease의 특성

최성현 ( Seong Hyun Choi ),남명수 ( Myoung Soo Nam ),배형철 ( Hyoung Churl Bae ),나석한 ( Seuk Han Na ) 한국축산학회 2012 한국축산학회지 Vol.54 No.2

A bacterium, identified as Bacillus amyloliquefacies CNL-90 using 16S rDNA analysis, was isolated from malt grain. The optimal activities of its α-amylase and protease were observed at pH 6 and 60℃, and at pH 6 and 50C, respectively although their activities remained stable at pH 7 and 40℃ for α-amylase and at pH 7 and 50℃ for protease. After solid-state fermentation of B. amyloliquefacies CNL-90 on wheat bran for 72hr or 144hr, the α-amylase and protease activities were 170,000 and 290,000 units/kg, and 290,000 and 310,000 units/kg, respectively. The viable bacterial cell counts were 1.5×109 CFU/g and 2.2 × 109 CFU/g at 72hr and 144hr of the solid-state fermentation, respectively. A feeding trial with a total of 127 piglets was also conducted. The animals were divided into two groups: an experimental group fed with the fermented product(63 piglets) and a control group(64 piglets). The growth rate of the experimental group was 6.66% higher than that of the control group(P<0.05). The results of this study indicate that the α-amylase and protease from B. amyloliquefacies CNL-90 can be used for industrial applications due to their activity in production of carbohydrate hydrolysates.