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최윤상,구수경,박종대,김희주,장애라,김영붕 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.5
The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.
베트남 소고기시장의 특성에 따른 수출 가능성에 대한 연구
최윤상 한국농식품정책학회 2023 농업경영정책연구 Vol.50 No.2
This study suggests strategies for beef exports to Vietnam through identifying characteristics of its beef market based on results from analysis on its beef market, surveys on consumers and experts. The results from surveys provide characteristics of Vietnam’s beef market, propensity to consume Korean beef and possibility of Korean beef exports. As rapid economic growth and changes in preference result in expansion of import market in Vietnam, Vietnam’s beef market is highly attractive to Korean beef products. Vietnamese consumers have high intention to purchase Korean beef products, and are willing to pay high price for them. But success of Korean beef products in Vietnam’s beef market also depends upon systematic disease controls, establishment of its brand image, effective quality and sanitation/safety management and government supports.
최윤상,최지훈,김학윤,김현욱,이미애,정해정,이성기,김천제 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.1
This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties,and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature (4±1℃). In the refrigerated storage, the pH, lightness, yellowness, springiness values,and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness,gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH,redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.
최윤상,박관식,김학윤,김현욱,송동헌,정해정,이주운,김천제 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.6
The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.
최윤상,김현욱,황고은,송동헌,김학연,이미애,윤요한,김천제 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.5
Citrus (Citrus unshiu S. Marcoy) industry by-products were used as a source of dietary fiber, and the effects of dietary fiber extracted from citrus peel on the proximate composition, pH, color, protein solubility, cooking loss, emulsion stability,and apparent viscosity of a chicken emulsion in model systems were examined. Chicken emulsions were prepared by adding citrus peel fiber at four different concentrations (1, 2, 3, and 4%). The apparent viscosity, redness, and yellowness of the chicken emulsion with citrus peel fiber were higher than those of the control (p<0.05). The lightness values of the chicken emulsions were lower in treatments containing citrus peel fiber (p<0.05). Furthermore, moisture content, cooking loss, and emulsion stability of the chicken emulsion with 1-2% citrus peel fiber were higher than those of other treatments (p<0.05). Fat content was lower in the treatments with added citrus peel fiber than that in the control (p<0.05). Chicken emulsions with added citrus peel fiber had improved quality characteristics, and the best results were obtained for the chicken emulsion with 2% added citrus peel fiber.
최윤상,최지훈,한두정,김학연,이미애,김현욱,송동헌,이주운,김천제 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.5
Sausages were prepared with fresh chicken breast meat and pork back fat, and formulated with different amounts of added chestnut (Castanea sativa Mill.) peel and ice water to study the effect on the products. The chicken emulsion sausages formulated with 1%, 2%, and 3% added chestnut peel powder were higher in moisture and ash content, and lower in energy values. The cooking loss, emulsion stability, and viscosity of the sausages were improved by the addition of chestnut peel. The fat content, pH, lightness, hardness, and springiness of the chicken emulsion sausage decreased as the amount of chestnut peel levels increased. The chicken emulsion sausages containing 1% and 3% chestnut peel had a higher overall acceptability than the control.
최윤상,김현욱,황고은,송동헌,정태전,김영붕,전기홍,김천제 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.3
In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in diameter, reduction in thickness, lightness, redness, hardness, cohesiveness, gumminess, and chewiness of the control samples was significantly higher than chicken patties with Algelica keiskei Koidz dietary fiber (p<0.05). The sensory evaluation indicated that the greatest overall acceptability in chicken patties was achieved at Algelica keiskei Koidz dietary fiber levels of 1% and 2%. Chicken patties supplemented with 2% Algelica keiskei Koidz dietary fiber had improved quality characteristics.
Physicochemical and Sensory Characterization of Korean Blood Sausage with Added Rice Bran Fiber
최윤상,최지훈,Doo-Jeong Han,김학연,Mi-Ai Lee,김현욱,Chi-Ho Lee,백현동,김천제 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.2
This study was conducted to determine the effects of added rice bran fiber on the physicochemical and sensory characterization of blood sausage. Blood sausages were supplemented with rice bran fiber at levels of 0% (control), 1%, 2%, and 3%. The moisture, hardness, gumminess, and chewiness of treatments with added rice bran fiber were higher than those of controls (p<0.05). The pH, lightness, redness, and yellowness of uncooked as well as cooked blood sausages increased with increasing addition levels of rice bran fiber levels, but energy values were lower in blood sausage treatments with containing rice bran fiber than that of controls (p<0.05). As the increase levels of rice bran fiber in blood sausage the energy levels were decreased (p<0.05). All sensory scores of treatments containing rice bran fiber were higher than controls, and the highest overall acceptability was attained when 2% rice bran fiber was added to blood sausage. The blood sausage with 2% rice bran fiber can be manufactured with high quality characteristics.
최윤상,금준석,전기홍,박종대,최현욱,황고은,정태준,김영붕,김천제 한국축산식품학회 2015 한국축산식품학회지 Vol.35 No.6
The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).