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傳統 肉製品의 패스트 푸드化를 爲한 製造方法과 溫度에 따른 保存性에 關한 硏究
鄭求龍 상지대학교 1994 論文集 Vol.15 No.-
There was no effect of storage temperature (4℃ vs 10℃) on the meat qualities during the first 7 days. However significant changes in palatability and flavor were observed when the sausage was stored at 10℃ for 15 days. In particular, off-flavor and slime were found in the sausage stored at 10℃ more than 20 days. There were no changes in meat qualities when stored at 4℃ up to 3 weeks.
친환경 유기농 채소가 첨가된 저지방 햄버거 패티의 제조
정구용,정의룡,이주연,Chung, Ku-Young,Chung, Eui-Ryung,Lee, Joo-Yeon 한국축산식품학회 2008 한국축산식품학회지 Vol.28 No.2
In this study, the physicochemical, microbial, and sensory properties of law-fat hamburger patties during storage for 25 days at $7{\pm}1^{\circ}C$ were investigated. The law-fat hamburger patties were manufactured by three different packing methods (control: added with 10% lard regular-fat patty, T1: added with 10% lard and organic vegetable of regular-fat patty, T2: added with 3% olive oil of vegetability low-fat patty, T3: added with 3% lard of low-fat patty). The pH of all treated samples increased as the storage time increased, and then decreased after 15 days of storage. The low-fat hamburger patty added with organic olive oil (T2) showed significantly higher pH (p<0.05) compared with other treatments (T1 and T3). The TBARS values of the all treated samples tended to increase after 5 days of storage, and then significant quality loss was observed after 15 days of storage period for the control (T1). However, the samples of the vegitability low-fat patty added organic olive oil had longer shelf-life than the control. The total bacterial counts were 7 log CFU/g after 15 days and 20 days of storage for the control and treatments, respectively. The results of this study showed that the storage period of the treatments was slightly extended compared with the control. Low-fat hamburger patties showed no differences for overall acceptability between control and other patties.
염지제의 종류에 따른 숙성 중 발효소시지의 휘발성 염기태질소, 지질산화 및 미생물적 변화에 미치는 영향
정구용,이민석,임동균 경상대학교 농업생명과학연구원 2017 농업생명과학연구 Vol.51 No.3
본 연구는 염지제의 종류에 따른 발효소시지의 숙성 중 미생물 및 위생적 품질 변화에 미치는 영향에 대해 살펴보았다. 천일염+NaNo2, 정제소금+NaNo2, KCl+NaNo2, MgCl2+NaNo2 총 4가지 형태의 염 지제 종류에 따라 제조된 발효소시지를 숙성 중 수분활성도, VBN, TBA 및 미생물 분석을 실시하였다. 수분활성도의 경우 숙성28일과 35일에서 KCl+NaNo2 처리구가 다른 처리구보다 가장 낮은 값을 나타 내었다(p<0.05). VBN 의 경우 숙성기간 중 KCl+NaNo2 처리구가 다른 처리구보다 가장 낮은 값을 나 타내었다(p<0.05). TBA 값은 숙성기간 중 KCl+NaNo2 처리구가 가장 낮은 값을 나타내었고, 천일염 +NaNo2처리구가 가장 높은 값을 나타내었다(p<0.05). 미생물 분석 결과, 유산균수의 경우 처리구와 상관없이 숙성 14일까지 증가하다, 숙성 35일까지 약간 감소하는 경향을 나타내었다(p<0.05). 본 연구 결과를 통해 염지제로서 염화나트륨을 대체할 수 있는 KCl의 사용이 위생적 품질에 악영향 없이 염화 나트륨 함량을 감소시킬 수 있는 가장 좋은 방법이고 저염 육제품 개발을 위한 기초자료로 활용될 수 있을 것이라 사료된다. The aim was to study the effect of different curing agents on the microbiological and hygienic quality characteristics during the manufacturing process of fermented sausage. The sausages were produced with varying types of curing agents(Sun-dried salt+NaNo2; T1, Refined salt+NaNo2; T2, KCl+NaNo2; T3, MgCl2+NaNo2; T4) under ripening conditions. Water activity, VBN, lipid oxidation, microbiological test in each samples were analyzed. The KCl+NaNo2(T3) samples showed significantly lower water activity(Aw) at 28 and 35 days of aging(p<0.05). During ripening, KCl+NaNo2(T3) samples produced lower extent of volatile basic nitrogen(VBN) than other curing agents(p<0.05). During aging, lipid oxidation of sausages with KCl+NaNo2(T3) was lower than that of other salt treatments, while those with sun-dried salt(T1) was higher(p<0.05). Regarding microbiological analysis, the lactic acid bacteria counts increased to 14 days of aging and decreased slightly at 35 days(p<0.05). Thus, the use of curing agents(KCl+NaNo2) is a good way to reduce the NaCl content in meat products without detrimental effects on hygienic quality and these results may be useful in developing low-sodium meat products.
석회암 골재를 이용한 쇄석콘크리트의 적정모래율에 관한 연구
정구용 三陟大學校 産業科學技術硏究所 1996 産業科學技術硏究論文集 Vol.1 No.-
The crushed limeston aggregates have been used on crushed stone concrete in Youngdong area, as limeston is distributed mainly and limeston aggregates are producted aboundently by cement plant on Youngdong area. This study is to get the compressive strenth and workability by the variation of fine aggregate ratio under the several w/c ratios and evaluate the probable sand ratios. Then quality control sandard for the production and application of crushed concrete will be set up.
포장방법에 따른 한우 극상근(Supraspinatus Muscle)의 냉장 저장 중 품질 변화
정구용,정의룡,이현정,Chung, Ku-Young,Chung, Eui-Ryung,Lee, Hyun-Jung 한국축산식품학회 2007 한국축산식품학회지 Vol.27 No.4
본 연구에서는 한우 앞다리살 부위육인 극상근(Supraspinatus m.)의 포장방법(랩포장, 진공포장 및 가스포장)에 따른 냉장 저장 중 품질변화를 살펴보았다. 포장방법에 따른 pH 변화는 차이가 없었으며, VBN가는 가스포장구의 경우 저장 25일에도 17.65 mg%로 다른 포장구에 비해 낮은 수준이었다. 포장감량은 진공포장구, 랩포장구, 가스포장구의 순으로 높았으며, 육색은 가스포장구가 저장기간 동안 안정적 육색 값을 나타내었다. 경도는 포장구 중 가스포장구의 경도가 저장 15일에 1.74 kg으로 랩포장구의 2.57 kg 보다 낮았다. 총균수는 랩포장구에서 저장 20일에 8.50 log CFU/g로 가식권에 벗어났으나, 가스포장구의 경우 저장 25일에도 7.41 log CFU/g로서 다른 포장구에 비해 다소 저장성이 지연됨을 알 수 있다. 또한 진공포장구와 가스포장구는 랩포장구에 비하여 낮은 대장균군수를 나타내었다. 따라서 한우 극상근을 냉장 저장할 경우 가스포장 하는 것이 극상근의 품질 변화 없이 연도를 증진시키는 방법 이라 사료된다. The aim of this study was to investigate the quality changes in Supraspinatus muscle of Hanwoo with different packaging methods, such as wrapped packaging (C), vacuum packaging (V) and modified atmosphere packaging (MA). These samples were stored for 25 days under $5^{\circ}C$. Each sample was evaluated for pH, volatile basic mitrogen (VBN) value, purge loss, hardness, meat color and microbial counts. From the results obtained, no significant differences were observed among treatments at the pH. The VBN values of MA were significantly lower than those of C. Also, MA was enhanced stability of meat color compared with other packaging methods during storage days. The purge loss was the most in the V samples, followed by the C and the MA was the lowest. Total bacteria counts of MA sample were significantly lower than those from C. Therefore, it has been concluded that MA could be used as an effective packaging since it extends the shelf life and improve the quality of Hanwoo supraspinatus m.