Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

최윤상,황고은,정태준,김영붕,전기홍,김은미,성정민,김현욱,김천제 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.1

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250°C oven and 380°C steam for 5 min until core temperature reached 75°C improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.

엠폭스 현황 및 감염 관리 전략

최윤상,김의석 대한의료관련감염관리학회 2023 의료관련감염관리 Vol.28 No.1

Monkeypox virus infection (Mpox), which was known as an endemic disease in the western and central regions of Africa, has been on a global decline after an outbreak in May 2022. This has recently shown an increasing trend in the Western Pacific region and in the Republic of Korea. Mpox is generally transmitted via close, direct, personal contact, including sexual contact. However, in addition to certain groups, such as men who have sex with men, it can also be transmitted by intimate contact with infected patients or infected animals or indirect contact through contaminants, such as bedding and clothing. Transmission via respiratory droplets is possible, but airborne transmission has yet to be confirmed. In most cases, the disease has a mild clinical course and improves with symptomatic treatment. In the case of children or immunocompromised patients, it can progress to severe disease. The fatality rate is known to be about 3-6%, mostly among immunocompromised patients;continuous monitoring and management of the spread of infection is necessary. Currently, with the increasing trend of mpox in Korea, infection control has become more important along with treating patients who contracted mpox. Therefore, in this review, we briefly assessed the epidemiology, clinical symptoms, diagnosis, and treatment of mpox and focused on infection control and prevention of transmission.

국산 품종의 경제적 파급효과 분석

최윤상 한국식품유통학회 2020 한국식품유통학회 학술대회 Vol.- No.하계

Ceftazidime의 임상 효과

최윤상,강세용,우흥정,신상원,김우주,최석주,김민자,박승철 대한화학요법학회 1990 대한화학요법학회지 Vol.8 No.2

Ceftazidime is a '3rd grenration' cephalosporin which possesses broad spectrum activity and high activity against Pseudomonas aeruginosa. To evaluate the clinical effecacy of ceftazidime, the drug was administered parenterally to a total 26 patients with various bacterial infection; 15 with urinary tract infection, 8 with respiratory tract infection, 2 with acute cholecystitis, and 1 with cellulitis. The results were as follows: 1. The clinical response was satisfactory in 15(100%) of 15 patients with urinary tract infection, 6(75%) of 10 with pneumonia, 1(50%) of Overall, ceftazidime was effetive in 88.5%(23/26) of all patients treated. 2. In 19 bacteriologically proven cases, 18 orgainsms except one were eradicated during treatment. 3. Adverse effects were observed in 3(11.5%) of 26 patients; skin rash (1 patient) and nausea(2 patients).

마카오 돼지고기시장의 소비자 특성과 시장접근전략

최윤상,조대원 중국지역학회 2017 중국지역연구 Vol.4 No.2

This study suggest strategies to expand pork exports to Macao through understanding characteristics of its pork market based on results from analysis on its pork market, and surveys on consumers and importers. For this purpose, we surveyed consumers and importers in Macao to understand the characteristics of the Macao pork market, propensity to consume Korean pork, and the possibility of expanding Korean pork exports. The consumer survey results show that Macao consumers consider freshness and hygiene/safety as the most important factors in purchasing pork. They also say that the parts of pork purchased most are neck bone, ribs, loin and tenderloin. In addition, the Korean pork is found to have a very high degree of satisfaction, so Korean pork has very high possibility of success in the Macao market. Next, importers in Macao are willing to increase Korean pork imports. They suggest that price competition and stabilization, promotion, brand storytelling, and government financial support are required for Korean pork to be successful in the Macao market. The strategies for expanding Korean pork exports to Macao, proposed by this study, are systematic disease management, establishment of Korean pork brand image thorough quality and hygiene/safety management, and government export policy supports. 본 연구는 마카오의 돼지고기시장 분석, 소비자 및 바이어 조사 등의 결과를토대로 마카오 돼지고기시장의 특성을 파악하여, 돼지고기의 마카오시장 수출확대방안을 제시하였다. 이를 위해 마카오의 바이어와 소비자를 대상으로 설문조사를 실시하여 마카오 돼지고기 시장의 특성과 한국산 돼지고기에 대한 소비성향 및 수출확대 가능성을 파악하였다. 소비자 조사결과에 따르면, 마카오소비자는 돼지고기 구매시 신선도와 위생/안전성을 가장 중요하게 생각하며, 주로구매하는 부위는 목살과 갈비, 등심, 안심이다. 또한 마카오소비자의 한국산 돼지고기에 대한 만족도와 구매의향이 매우 높아 마카오시장에서 한국산 돼지고기의 가능성이 매우 높은 것으로 보인다. 다음으로 마카오의 바이어들은 한국산 돼지고기의 수입량을 늘릴 의향이 있으며, 한국산 돼지고기가 마카오시장에서 성공하기 위해서는 가격하락과 가격안정화를 통한 가격경쟁력 향상, 브랜드스토리텔링 그리고 홍보 및 재정지원이 필요하다고 제시하였다. 본 연구에서 제안하는 마카오수출 확대방안은 체계적인 질병관리, 한국산 돼지고기 브랜드 이미지의 구축, 철저한 품질 및 위생안전성관리 그리고 정부의 수출정책지원이다

Effects of Fat Levels and Rice Bran Fiber on the Chemical, Textural, and Sensory Properties of Frankfurters

최윤상,김현욱,황고은,송동헌,정태준,김영붕,전기홍,김천제 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.2

This study evaluated the effects of 5, 12, and 30% fat levels and the addition of rice bran fiber on the chemical, textural and sensory properties of low-fat frankfurters. Decreasing the fat content from 30 to 5% significantly increased cooking loss and decreased the amount of protein, the energy value, fat emulsion stability and hardness. Reduced fat frankfurters also exhibited increased lightness of the uncooked meat batter and cooked frankfurter. The addition of 2% rice bran fiber reduced the moisture, ash, carbohydrate, energy value, cooking loss, and total expressible fluid. Sensory evaluations indicated that frankfurters containing rice bran fiber had improved flavor and overall acceptability. Frankfurters with fat contents reduced from 30 to 12% and supplemented with 2% rice bran fiber had good textural attributes similar to the regular 30% fat control.

Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

최윤상,정태준,황고은,송동헌,함윤경,김영붕,전기홍,김현욱,김천제 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.2

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.

Wheat Fiber 첨가가 Meat Batter의 품질에 미치는 영향

최윤상,이미애,정종연,최지훈,한두정,김학연,이의수,김천제,Choi, Yun-Sang,Lee, Mi-Ai,Jeong, Jong-Youn,Choi, Ji-Hun,Han, Doo-Jeong,Kim, Hack-Youn,Lee, Eui-Soo,Kim, Cheon-Jei 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.1

본 연구는 비육 단백질인 ISP와 CSP의 대체제로서 식이섬유인 wheat fiber를 첨가함으로써 돈육 유화물의 품질에 미치는 영향에 대해서 조사하고자 하였다. 돈육 유화물의 대조구와 모든 처리구에서 pH는 차이가 없었으며 (p>0.05), 보수력과 육색의 L-값은 대조구보다 처리구들이 높게 나타났다(p<0.05). 가열감량, a-값과 b-간은 처리구들이 대조구보다 낮게 나타났지만, 처리구들간에는 차이가 없었다. 유화안정성에서 수분리는 ISP처리구가 유의적으로 가장 낮은 것으로 나타났고, 유분리의 경우는 비육 단백질을 첨가한 처리구에서 낯은 것으로 나타났다(p<0.05). 점도는 대조구와 비교하여 처리구들이 높았지만(p<0.05), 처리구들 사이에는 차이가 없는 것으로 나타났다(p>0.05). 물성은 대조구와 비교하여 경도, 검성, 씹음성의 경우 모든 처리구에서 높게 나타났으나, WF-200 처리구와 대조구는 유의적인 차이가 없었다. 이상의 결과로 종합하여 볼 때, ISP와 CSP의 대체제로 wheat fiber가 새로운 기능성 소재로 타당할 것으로 사료된다. The purpose of this study was to investigate the effect of wheat fiber as a replacement for isolated soy protein (ISP) or concentrated soy protein (CSP) on the quality characteristics of meat batter. Meat batter formulations were prepared with 2% levels of ISP, CSP, or wheat fiber. The pH values of each formulation were not significantly different (p>0.05). The L-values of meat batter containing wheat fiber, ISP, or CSP were higher than the control, however the a- and b-values were lower than the control (p<0.05). Relative to the control meat batter, the water holding capacity, viscosity, hardness, gumminess, and chewiness of meat batter containing ISP, CSP, or wheat fiber was significantly higher than the control (p<0.05). All supplemented meat batters had significantly lower cooking loss and emulsification stability than the control (p<0.05), with no significant difference among the supplemented meat batters. The results of this study show that the use of wheat fiber as an ISP or CSP replacer does not affect the overall quality of meat batter.

Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees

최윤상,박관식,최지훈,김현욱,송동헌,정해정,김진만,김천제 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.6

Makgeolli lees is a jigaemi by product produced by makgeolli brew processing. Jigaemi has high fiber content and therefore can potentially be used in the development of foods rich in dietary fiber. The effects of makgeolli lees fibers on the composition and physico-chemical properties of chicken emulsion systems were studied. The moisture and ash contents,yellowness, and viscosity of chicken meat emulsion systems with makgeolli lees fiber were all higher than those of control. Moreover, chicken batters supplemented with makgeolli lees fiber were characterized by lower cooking loss and better emulsion stability. Chicken emulsion systems with makgeolli lees fiber also had improved emulsion stability and emulsion viscosity, and the best results were obtained with meat batter containing 2% makgeolli lees fiber.

전투장갑차의 수상운행을 위한 신개념 부양장치 연구

최윤상,Choe, Yun-Sang 한국방위산업진흥회 2003 國防과 技術 Vol.- No.297

접이식 방호부양장치체계 설계안은 전투장갑차의 부양장치로서 요구되는 부력, 방호성, 독자적 수상운행성을 위한 탑재운용성, 수상운행 준비시간을 최소화하는 구동장치의 최적화 및 수상안정성 극대화 등을 충족시키면서도 중량 증가 요인은 최소화하는 것이 가능할 것으로 검토된 바, 기존 방법으로는 기대할 수 없는 높은 수준의 수상운행성능 구현이 가능할 것으로 기대된다.