5 . Actomyosin 에 대한 비교연구

문윤희,황칠성,양융 한국동물자원과학회 ( 구 한국축산학회 ) 1983 제40회 학술발표회 논문초록 Vol.- No.-

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.

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%.

옥수수와 수수가 닭고기 色과 皮膚色에 미치는 影響

文允熙 건국대학교 1977 論文集 Vol.5 No.1

This experiment was conducted to determine the chicken meat and its skin pigmentation was carried out with 540 chicks to 8 weeds old age when milo were substituted 0% to 60%. Discussion of this experiment suggest the importance of sellecting variety for import as Texas city developed milo low protein and high fat. When milo were substituted folly for 60% corn, there were not any statistical significant difference in growth, weight gain rate, feed consumption, efficiency and carcass percentage, but chicken meat and its skin pigmentation was to be high significance by calculated chemical color scale method. The results obtained were summarized as follows. 1.In chicken meat pigmentation, no significance difference among 1, 2, 3 and 4 groups was observed, but high significance difference (p < 0.01) was recognized in 5 group. 2.There was no significance difference among 1,2,3 and 4 group was observed, but high significance difference (p < 0.01) was reconized in 5 group in skin pigmentation. 3.Chicken meat and skin pigmentation were white color development when many added silo diet after grain Sorghum in Broiler Ration.

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.

저급육 첨가가 돼지고기 패티의 품질에 미치는 영향

문윤희 경성대학교 공학기술연구소 2003 공학기술연구지 Vol.S1 No.2

본 연구는 경산모돈육 혼합이 돼지고기 패티의 품질에 미치는 영향을 규명하기 위하여 그 혼합비율을 60(A패티). 40(B 패티). 20(C 패티) 및 60%(D 패티)로 하고 일반성분, 표면색도, 조직감, 아미노산 함량, 지방산 조성 및 관능성을 실험하였다. 수분과 조지방함량은 A 패티가 가장 높았고, 조단백질과 조회분 함량은 D 패티가 높게 나타났다. 명도(L^(*)) 및 황색도(b^(*))는 A와 B 패티가 높았으며, 적색도(a^(*))는 D 패티가 높았다. 경도, 응집성 및 씹힘성은 A와 B 패티가 D 패티보다 낮았다. 아미노산은 모두 glutamic acid, aspartic acid 및 lysine 순으로 함유되어 있었고, 지방산은 oleic acid, palmitc acid 및 linoleic acid 순으로 함유되어 있었다. 향기, 조직감 및 다즙성은 A 패티가, 색깔은 D 패티가 우수하였고 맛 및 종합적인 기호성은 유의적 차이를 보이지 않았다. The effects of adding sow's loin on the chemical compositions, amino acid, faty acid compositions, meat color, texture and sensory properties of the pork patty were investigated. Pork patties prepared from A, B, C and D patties prepared from grade B/E: 60/0, 40/20, 20/40 and 0/60% loins, respectively. Moisture and crude proteins were not different among patties. Amino acid composition was higher in the order glutamic acid, aspartic acid and lysine. Carnosine and aspartic acid were the predominant free amino acid in the patties. Fatty acid composition was higher in the order oleic acid, palmitic acid and linoleic acid. Hunter's L^(*) and b^(*) of A patty higher than those another patties. Hardness, cohesiveness and chewiness of patties prepared from grade B pork meat were lower than patties prepared from grade E pork meat. Palatability was not different among A, B, C and D patties.

급성 세기관지염

문윤희 한국의학사 2004 診斷과治療 Vol.24 No.4

치과용 복합레진으로 수리된 CAD-CAM hybrid 수복물의 전단결합강도

문윤희,이종혁,이명구,Moon, Yun-Hee,Lee, Jonghyuk,Lee, Myung-Gu 대한치과보철학회 2016 대한치과보철학회지 Vol.54 No.3

목적: 본 연구에서는 치과용 CAD-CAM (computer aided design-computer aided manufacturing) hybrid 수복재료인 LAVA Ultimate와 VITA ENAMIC을 광중합 복합레진을 사용하여 수리할 때 표면처리방법(grinding, air abrasion with aluminum oxide, HF acid)과 접착재료(Adper Single Bond 2, Single Bond Universal)의 종류가 두 재료 사이의 전단결합강도에 어떠한 영향을 미치는지 알아보고자 하였다. 재료 및 방법: LAVA Ultimate와 VITA ENAMIC 시편을 30일간 $37^{\circ}C$의 인공타액(Xerova solution)에 보관하여 시효처리를 실시한 후 각각 SiC paper grinding한 것, grinding 후 air abrasion처리를 추가한 것, grinding 후 HF 처리한 것으로 분류하고 각각 no bonding, Adper Single Bond 2, 또는, Single Bond Universal 도포로 세분하여 9개의 group, 총 18개의 subgroup으로 나누어 실험을 실시하였다(N=10). HF 처리group에서는 도재시편을 대조군으로 추가하였다(N=10). 표면 처리 후 광중합 복합레진(Filtek Z250)을 각각의 시편에 부착하고 이를 1주일간 실온의 물에 침적시켰고 이후 전단결합강도를 측정하고 파절양상 및 표면처리 효과를 SEM으로 확인하였다. One-way ANOVA를 이용하여 group 간의 유의성을 분석하였고 사후 분석으로 Scheffe test를 실시하였다(${\alpha}=.05$). 결과: 실험 결과 접착재료 처리를 한 group들이 접착재료 처리를 하지 않은 group에 비해 모든 표면처리에서 더 높은 전단결합력을 나타내었으며, 표면처리만 시행한 group에서는 aluminum oxide air abrasion이 전단결합력의 증가에 약간의 영향을 미치는 것으로 나타났으나 통계적 유의성은 보이지 않았다. 결론: LAVA Ultimate와 VITA ENAMIC의 두 재료를 광중합 복합레진을 이용하여 수리를 실시할 경우 각각의 재료에 적합한 표면처리방법과 접착재료의 선택에 대한 연구가 더 필요할 것으로 사료된다. 특히 LAVA Ultimate의 경우 접착재료의 사용은 추천된다고 사료되었다. Purpose: This study was performed in order to assess the effect of the surface treatment methods and the use of bonding agent on the shear bond strength (SBS) between the aged CAD-CAM (computer aided design-computer aided manufacturing) hybrid materials and added composite resin. Materials and methods: LAVA Ultimate (LU) and VITA ENAMIC (VE) specimens were age treated by submerging in a $37^{\circ}C$ water bath filled with artificial saliva (Xerova solution) for 30 days. The surface was ground with #220 SiC paper then the specimens were divided into 9 groups according to the combination of the surface treatment (no treatment, grinding, air abrasion with aluminum oxide, HF acid) and bonding agents (no bonding, Adper Single Bond 2, Single Bond Universal). Each group had 10 specimens. Specimens were repaired (added) using composite resin (Filtek Z250), then all the specimens were stored for 7 days in room temperature distilled water. SBS was measured and the fractured surfaces were observed with a scanning electron microscope (SEM). One-way ANOVA and Scheffe test were used for statistical analysis (${\alpha}=.05$). Results: Mostly groups with bonding agent treatment showed higher SBS than groups without bonding agent. Among the groups without bonding agent the groups with aluminum oxide treatment showed higher SBS. However there was no significant difference between groups except two subgroups within LU group, which revealed a significant increase of SBS when Single Bond Universal was used on the ground LU specimen. Conclusion: The use of bonding agent when repairing an aged LAVA Ultimate restoration is recommended.

함기포장과 진공포장이 도축 후 단기 유통 돈육의 품질에 미치는 영향

문윤희 한국축산식품학회 2005 한국축산식품학회지 Vol.25 No.4

경산모돈육을 첨가한 소시지의 냉장 중 품질변화

문윤희 경성대학교 공학기술연구소 2003 공학기술연구지 Vol.S1 No.1

규격돈 B등급육과 경산모돈육(E등급육)을 혼합한 소시지의 저장안정성을 검토하기 위하여 4종류(규격돈비율 100%: A소시지, 70%: B소시지, 40%: C소시지, 0%: D소시지)의 소시지를 제조하고, 4±1℃에서 8주 동안 저장하면서 pH, 휘발성염기태질소(VBN) 함량, TBARS 값, 일반세균수 및 아질산근 잔류량에 대하여 검토하였다. 소시지의 pH, VBN 함량, 일반세균수 및 아질산근 잔존량은 A소시지가 낮았으며, TBARS 값은 D소시가 낮았다. 냉장 중 모든 소시지의 pH는 높아진 후 다시 낮아졌으며, VBN 함량, TBARS값 및 일반세균수는 점점 많아지고 아질산염 잔존량은 점점 낮아졌다. 경산모돈육을 원료로 사용하여 제조한 소시지도 냉장 8주까지 위생적으로 안전하였다. The effects of adding sow's loin on the pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS), bacterial count and residual nitrite of the pork sausage were investigated during storage at 4℃±1 for 8 weeks. The pH value and VBN content of sausage mixed sow's loin were higher than those of free sow's loins depending on the adding ratio. The TBARS values of sausage mixed sow's loins were significantly lower than those of sausage free sow's loins up to 6 weeks of the chilling process. The sausage mixed sow's loin was showed to have lower numbers of bacteria and residual nitrite than those free sow's loins depending on the chilling process.