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.

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.

유무선 통합을 고려한 무선 인터넷산업 발전전략

윤문길,허희영,윤수현 한국항공대학교 경영연구소 2002 경영연구 Vol.9 No.1

The rapid adoption of PCs and accessibility of Internet infrastructure has accelerated the use of high-speed Internet access services, and people want to use it for various broadband multimedia services with regardless of the wired or the wireless networks. Delivering such broadband multimedia services to end users, it is required to integrate or to interface the wired and the wireless networks. There are several alternative technologies for integrating the two networks for providing broadband multimedia services efficiently. In this paper, we survey the alternative technologies for integrating the two networks to deliver the mobile internet service, and analyze the business strategies for the mobile internet service.

畜肉의 myosin에 關한 硏究

文允熙 경성대학교 1984 부산수산대학 논문집 Vol.5 No.2

소, 돼지, 토끼, 닭 그리고 오리의 骨格筋으로부터 myosin을 抽出하였다. 소의 筋肉은 7日間 2℃에서 保存 하면서 抽出性과 ATPase 活性을 比較하였고, 哺亂動物과 家禽類의 myosin에 對하여 生物 活性과 金屬 ion 및 有機溶媒의 影響 그리고 溶解度를 比較하였다. 소의 myosin은 貯藏 2日 까지는 抽出性과 ATPase 活性에 差異가 적었고, 그 後에 myosin量과 효소 活性이 떨어졌다. Myosin의 EDTA-enhanced ATPase 活性은 特定 鹽濃度에서 最高 活性値를 나타내었다. 소와 돼지의 筋肉에서 抽出된 myosin은 7.5%의 ethanol에서 最大 活性을 나타내었고 26%에서 沮害를 받고 있으나, 닭의 myosin은 15%에서 最大 活性을 나타내었고 50%에서도 活性을 維持하였다. 哺亂動物의 myosin은 15%의 methanol 에서 最大 活性을 나타내었고, 그 以上의 濃度에서 貯害되었으며, 家禽의 myosin은 26%의 methanol에서도 약 90%의 活性値를 維持하였다. 哺亂動物과 家禽類에서 抽出한 myosin은 0.2M KCL에서 溶解되었다. Myosin was extracted from bovine, swine, rabbit, hen and duck skeletal muscle. The compared extractability, biological activities, and the influence of metalicions, organic solvents on the myosin. The solubities of myosin in function of animal species was also stdied. The storage time of 2 days had little effect on the amount of myosin extractd and its ATPase activity. After this time there was denaturation of myosin cousing a fall in yield and enzymic activity. EDTA-enhanced APTase of myosin demonstrated the highest activity at a specificionic strength. The cattle and swine myosine demonstrated the activity at 7.5 percent ethanol which disappointed at a concentration or 26 percent of this compound in contrast to that of avian origine which demonstrated the highest activity at 15% concentration up to 50% of avian. As for the myosin of mammalian, 15% of methanol demonstrated the highest activity and the further increase in its concentration decreased the activity whereas the avian myosin maintained 90% of its activity until 26% of methanol. Myosin extracted from mammal and poultry was solubilized at 0.2M Kcl.

畜肉의 筋原纖維에 관한 硏究

文允熙 경성대학교 1983 부산수산대학 논문집 Vol.4 No.2

Myofibrils were extracted from mammalian and avian skeletal muscles. The effect of trypsin treatment, EGTA (1,2-bis-(2-dicarboxymethylaminoethoxy)-ethane) on ATP ase activities and biological activities were compared function of animal species. Myofibril prepared from avians skeletal muscle demonstrated a higher ATP sensitivity at low ionic strength than those prepared from mammals, avian indicating a loose myofibrillar filamental lattice. Avian myofibril demonstrated a higher sensitivity to ionic strength than that of mammalian myofibril. The trypsin treatment of mammalian and avian myofibril increased its maxmum activity by about 5 folds and 3 folds when compared with the untreated myofibril. In the case myofibril, 125 micro M EGTA inhibited Mg-enhanced ATPase activity indicating a common component or troponin regardless the mammalian and avian skeletal muscle.

해동 후 냉장과 가열조건이 삶은 돈육 등심의 이화학적 특성에 미치는 영향

문윤희 경성대학교 공학기술연구소 2001 공학기술연구지 Vol.8 No.-

The effects of cooking conditions and refrigerated days after thawing on the chemical characteristics of boiled pork loin were evaluated. As the refrigerated day after thawing became longer, the pH, L^* and b^*value of thawed raw meat became higher. As the refrigerated day after thawing became longer, the cooking loss, hardness, chewiness and shear force value(SFV) of cooked meat became lower, and its tenderness and juiciness became better. However, no difference was observed in the aroma, and the one thaw-aged for 2 days in the cooked meat showed the best palatability. Also, the thawed pork cut with a thickness of 1.5 ㎝ and 0.8㎜ showed the best palatability when its internal temperature and cooking time were 75℃ and 30sec, respectively. Increasing cooking temperature from 75 to 80℃ increased SFV and hardness, and decreased chewiness, sensory tenderness and juiciness.

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.

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.

염지 중 베이컨육의 특성 변화

문영덕,문윤희,곽석범 慶星大學校 1989 論文集 Vol.10 No.2

Cured becon meats were manufactured from bacon using dry curing method with varing levels of sodium chloride. To study the changes of moisture content, water activity, pH, salt concentration, extractability of proteins, SDS-PAGE and ATPase activity of protein were investigated during curing period at 3±1℃. During the process of curing, the moisture content and water activity in bacon meat decreased while the pH and salt concentration increased. Extractabilities of protein and SDS-PAGE shows that changes in extractability of water soluble protein are less noticeable while the extractability of salt soluble protein depended on curing period. These changes were rapid in the high level concentration of sodium chloride. The ATPase activity of myofibril from cured bacon with low level of salt concentration demonstrated a higher sensitivity to ionic strength than that of myofibril from cured bacon with high levels.

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.