• Korean Journal of Poultry Science
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• v.33 no.1
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• pp.7-14
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• 2006

The effects of aerobic and vacuum packaging of fresh duck meat on meat qualities including color, cooking loss, shear force, lipid oxidation and fatty acid composition during cold storage were investigated. The result showed that pH of the samples were decreased as increasing storage time, and leg meat showed significantly (p<0.05) higher than breast meat. Redness showed significantly (p<0.05) higher value in breast meat compared to leg meat as increasing the storage time. However, TBARS value showed significantly (p<0.05) higher in breast meat compared to leg meat as increasing storage time. This result suggested that the lower pH affected lipid oxidation and discoloration of the meat samples. However, fatty acid composition of 1 day storage time showed that aerobic packaging of leg meat had lower (p<0.05) ratio of palmitic acid and higher (p<0.05) ratio of linoliec acid, whereas vacuum packaging of leg meat showed higher (p<0.05) ratio of palmitic acid at 7 days storage time than other treatments. Therefore, this data speculated that saturated fatty acid like palmitic acid and unsaturated fatty acid like linoleic acid were affected by lipid oxidation at different storage time. Finally, aerobic packaging meat accelerated lipid oxidation compared to vacuum packaging meat, hence self life was no longer better than vacuum packaging meat without relation of different type of meat from duck.

• Proceedings of the Korean Society of Surveying, Geodesy, Photogrammetry, and Cartography Conference
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• 2002.04a
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• pp.3-10
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• 2002

요즘 측량분야에서 Geomatics 또는 Geoinformatics라는 새로운 용어가 대두되고 있다. 해외의 유수 기관 및 대학교에서도 측량이라는 학과명 또는 기관명을 Geomatics라는 용어로 교체하고 있으며, 이는 측량분야의 다양화와 학제간 연구수행의 필요성을 반영하는 것이다. 최근 45로 일컬어지는 GPS, 원격탐사(RS), GIS, ITS의 경우 각기 독자적인 영역을 구축하기보다는 상호 보완적인 역할을 하며 통합되어 가는 추세이다. 1950년대에 기본적인 위성관측기술 및 계산 기술의 개발을 시작으로 1980년대에 이르러서는 위성 기술은 측지학 및 측량 분야에 적용되기 시작했다. 그 대표적인 것이 GPS(Global Positioning System)로 기존의 천체측정학 방식을 대체하는 유용한 위치결정 수단으로 사용되기 시작했다. DNSS로부터 시작된 GPS는 측지 측량분야, 지구물리학분야, 항법 및 교통, GIS Mapping, 기상 및 해양, 재난 및 레저, 인공위성 궤도결정 등 다양한 분야에 적용되었으며, 특히 2000년 5월 1일 SA가 해제되면서 그 활용도는 더욱 증가하고 있다. 위성원격탐사의 경우 초창기에 중ㆍ저해상도의 다중분광영상에서 시작하여 그 해상도가 꾸준히 향상되어 오늘날 0.61 미터급 고해상도 위성인 QuickBird 위성이 발사되어 운용 중에 있다. 위성영상의 공간해상도, 분광해상도, 방사해상도는 향후 계속 향상될 것이며 이에 따른 방대한 데이터의 처리 문제 및 하드웨어/소프트웨어 지원에 대한 연구가 수반되어야 할 것이다. GPS 및 원격탐사(RS)는 더 이상 독자적인 영역으로서가 아니라 Geomatics를 이루는 중요한 분야로서 타 시스템과의 보완적인 관계로서 통합되어 나갈 것이다. 이를 위해서는 공간정보에 대한 표준화 및 데이터 처리, 통합, 시스템 구축을 위한 기술적 연구가 계속 진행되어야 할 것이다.분 공부상면적보다 늘어났다. 2. 좌표의 이동량이 일률적이지 못하므로 기초점에 대한 문제라고 생각되며, 따라서 도해지적을 수치지적으로 전환함에 있어서 가장 우선되어야 할 사항이 기초점 정비라 하겠다.승이 뚜렷하였다. 따라서 비파 착즙액 첨가 기능성 yoghurt 제조시 비파 착즙액을 10% 첨가하여 혼합 starter로 Str. thermophilus와 Lac. acidophilus 혼합균주를 사용하는 것이 이들 유산균의 증식에 가장 적합한 것으로 나타났다.타났다..297, 0.293, 0.205에서 50일 경과 후 0.612, 0.472, 0.898로 비살균에서 높은 값을 보였다. 따라서 비살균의 경우 저장말기에 TBA값이 높아지는 경향을 보였다. 5. L값은 살균처리의 경우 저장 30일 이후 약간 어두워지는 경향을 보였고, 121$^{\circ}C$ 살균처리에서 높은 값을 보였다. 대체로 저장온도가 높고 저장기간이 길어질수록 약간 밝아지는 경향을 보였다. 적색도는 인삼 첨가구의 경우 상온 및 냉장저장에서 10$0^{\circ}C$ 살균이 121$^{\circ}C$ 처리구 보다 약간 높은 값을 보였다. 저장기간에 따른 적색도의 변화는 인삼과 송이 첨가구에서 비교적 안정적이었다. 황색도는 상온 및 냉장저장에서 저장기간에 따라 약간 감소하는 경향을 보인 후 상온저장 50일 째, 냉장 60일 째 가장 높게 나타났다. 121$^{\circ}C$ 살균처리구가 10$0^{\circ}C$ 처리구보다 약간 높은 경향을 보였다.^{\circ}C$$,에서는 20시간 가열시 0.706$\mu\textrm{g}$/kg으로 가장 높게 생성된 후 서서히 감소하였다. 그러나 산값과 공액이중산값은 계속 증가하는 양상을 나타냈다. 즉 B(a)

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.643-649
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• 2004

Pork was cooked using three kinds of instrument [electric pill (EG) for 5min., microwave oven (MW) for 6min. and reheated using a MW] and then extracted with $80\%$ methanol. The Ames test was performed on the methanol extracts, employing the S. typhimurium tester strain, TA100. The methanol extract of cooked pork showed high mutagenicity ion the 5.0 mg/plate without the S9 mix, but a higher mutagenicity was induced with the S9 mix With increasing refrigeration $(4^{\circ}C)$ and freezing $(-18^{\circ}C)$ periods the extracts showed higher mutagenicities and TBA values, and the same results where shown with reheating. Correlations of the mutagenicity (-S9 mix) and rancidity of the pork cooked by EG, according to storage at and $-18^{\circ}C$ and reheated by MW (1 min), were r=0.85, 0.86, 0.98 and 0.83, respectively. When the MW was used for reheating, the refrigeration storage (r=0.98) showed a higher correlation coefficient than for that stored frozen (r=0.83). From the structure of cooked pork, as observed by SEM, many vapor pathways were viewed in the pork reheated using themicrowave oven.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.102-106
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• 2006

본 연구는 강원도 지역의 사육고도에 따른 비육후기 28개월령 거세 한우육의 냉장중 보수력, 육색 안정성 및 전자코에 의한 향기패턴 비교를 구명하고자 실시하였으며, 도축전 6개월 동안 사육고도(200, 400, 800 m)에 따라 공시한 후 등심(M. longissimus) 부위를 $3{\pm}0.2^{\circ}C$에 8일 동안 저장하면서 실험하였다. pH는 저장기간 동안 400 m 한우육이 200 m 한우육보다 높았으며(p<0.05), 드립 감량은 저장기간 동안 200, 800 m 한우육이 400 m 한우육보다 낮았다(p<0.05). 표면 육색에서 $L^*$은 저장 4일까지 800 m 한우육이 가장 높았으며(p<0.05), 저장 8일에는 200, 800 m 한우육이 400 m 한우육보다 높았다(p<0.05). $a^*$와 $C^*$는 저장 0일에는 200, 800 m 한우육이 400 m 한우육보다 높았으며(p<0.05), 저장 4일부터는 800 m 한우육이 가장 높았다(p<0.05). $b^*$는 저장 0일에는 200 m 한우육이 가장 높았으나(p<0.05), 저장 4일부터는 800 m 한우육이 가장 높았다(p<0.05). MetMb과 $R_{630}/R_{580}$ 값은 저장기간 동안 400 m 한우육이 200, 800 m 한우육보다 높았다(p<0.05). 전자코의 PCA에 의한 향기 패턴은 신선육에서만 사육고도에 따라 명확히 구분되었다. 따라서 200, 800 m에서 사육한 거세 한우육의 보수력과 800 m에서 사육한 거세 한우육의 육색 안정성이 냉장저장기간 동안 가장 우수하였으며, 전자코에 의해 사육고도에 따른 향기 패턴의 분별을 성공적으로 수행하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.10
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• pp.1599-1605
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• 2005

The object of this study is to develop the method for differentiating fresh meat from frozen meat by using the measurement of the mitochondrial malate dehydrogenase in the Korean native cattle. The principle of this experiment is based on the fact that the enzyme proteins associated with mitochondrial membrane could be released by freezing. The methods of differentiating fresh meat from thawed, frozen meat were studied by measurements of mitochondrial malate dehydrogenase activity of meat press juice. Fresh and frozen beef were stored at 4, -4, -18 and -77$^{\circ}C$ for 15-day storage period. A meat press machine using air pressure was manufactured especially for these experiments, and sufficient amount of drip (about 0.15 mL/g) from 1.5 g of beef sample was efficiently obtained under a pressure of 8 kg/$cm^{2}$ generated by the meat pressing machine. The mitochondrial malate dehydrogenase activities of frozen meat drip i년ices stored at -18 and -77$^{\circ}C$ were significantly higher than those of fresh and frozen meat samples at -4$^{\circ}C$ (p < 0.05) during 10-min reaction period. However, the enzyme activities of the frozen meat drip juices (-18 and -77$^{\circ}C$) disappeared after 5 minutes of the reaction, which was not observed from the fresh and -4$^{\circ}C$ frozen meats. The enzyme activity maintained until 12 minutes for the fresh and -4$^{\circ}C$ frozen meats. From these results, the mitochondrial malate dehydrogenase could be considered as an indicator to differentiate fresh beef from frozen one.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.221-224
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• 2005

본 연구는 한우 앞다리살 부위육인 극상근(supraspinatus m.)의 포장방법(일반포장, 진공포장, 가스포장)에 따른 냉장 저장 중 품질변화를 살펴보았다. 포장방법에 따른 pH 변화는 차이가 없었으며, TBA는 대조구의 경우 저장 15일에 가식권을 넘었으나 진공포장과 가스포장구는 저장 25일째에도 산패도에 대한 큰 영향은 미치지 않았다. 포장감량은 진공포장, 대조구, 가스포장의 순으로 높았으며, 경도는 처리구 중 가스포장구가 가장 낮았다. 따라서 극상근의 연도와 저장성을 고려 할 때 가스포장이 적합한 것으로 사료되었다.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.151-155
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• 2004

This study was performed to develop the method of differentiation fresh and frozen meat by using the measurement of mitochondrial malate dehydrogenase. The principle of this experiment is based on the fact the enzyme proteins associated with mitochondria membrane could be released by freezing. The methods were studied by measurements of protein concentration of meat press juice, WHC (water-holding capacity), drip loss and mitochondrial malate dehydrogenase enzyme activity. Samples were stored at 4$^{\circ}C$ and -18$^{\circ}C$ during storage period, respectively. Protein concentration of meat press juice was ranged from 8.5 mg/mL to 12.7 mg/mL and increased by freezing below at -18$^{\circ}C$(p<0.05). The WHC was not significantly different between fresh meat and frozen chicken meat (p＞0.05). The amount of drip loss of fresh and frozen chicken meat at 4$^{\circ}C$ and -18$^{\circ}C$ was not significantly different (p＞0.05). Mitochondrial malate dehydrogenase activity of frozen meat (-18$^{\circ}C$) was significantly higher (p＜0.05) than that of fresh meat. Also, enzyme activity of frozen meat was maintained at the same level after 3 minutes reaction. But fresh meat had not this reaction. From these results, it suggests that mitochondrial malate dehydrogenase can be used as a promising enzyme to differentiate between fresh and frozen meat.

• Korean Journal of Plant Resources
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• v.19 no.1
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• pp.112-119
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• 2006

We investigated the changes in the volatile flavor components of domesticated Codonopsis lanceolata, which were packed in woven polypropylene (WP) film or low density polyethylene (LDPE) film and stored for 15 and 30 days at refrigerated ($2{\sim}4^{\circ}C$) or room ($18{\sim}20^{\circ}C$) temperature (hereafter referred to as WP-RE-15, WP-RO-15, LDPE-RE-15, LDPE-RO-15, WP-RE-30, WP-RO-30, LDPE-RE-30 and LDPE-RO-30). 167 volatile flavor components were identified in the fresh domesticated Codonopsis lanceolata by GC/MS. The volatile flavor components which were identified in the domesticated Codonopsis lanceolata stored for 15 days were as follows ; LDPE-RE (117 components), WP-RO (65 components), WP-RE (49 components), and LDPE-RO (48 components). After 30 days, the numbers of components were as follows : LDPE-RE (99 components), WP-RO (94 components), WP-RE (46 components), and LDPE-RO (85 components). In all conditions, the following 7 volatile flavor components were identified; 1-hexadecene, 2,6-dimethyl-2-octanol, 2-methyl-2-dodecanol, ${\alpha}$-cedrene, ${\beta}-selinene$, farnesane, and isoledene. According to the sensory evaluation, the freshness of domesticated Codonopsis lanceolata was best maintained with LDPE film and under chilled conditions.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.429-435
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• 2003

The purpose of this study is to predict multiplication patterns of foodborne pathogens according to packaging methods and storage conditions in home-delivered meals. Pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok which inoculated $10^6\;CFU/g$ of foodborne pathogens were packaged by wrap packaging, top sealing, vacuum packaging and stored at 25, 4 and $-18^{\circ}C$ during 5 days. The result of study was revealed that the growth and multiplication pattern of the inoculated foodborne pathogens was inhibited in chilling and freezing storage after vacuum packaging, and was significantly influenced by storage temperature. The survival of Listeria monocytogenes was also significantly influenced by storage period. The effective method to preserve the bacteriologic safety of pan fried oak mushroom and meat and soy sauce glazed hair tail in home-delivered meals was stored for maximum three days in chilling storage after vacuum packaging.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.911-916
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• 2004

Widely used vegetables such as onion, soybean sprout, and carrot in Korean dishes were studied to reduce losses in firmness during cook/chill storage for food service system. Blanching at 7$0^{\circ}C$ affect positively on textural properties of the three vegetables while reheating at the food service practice. Firmness of the vegetables was improved and stabilized with addition of calcium ion in blanching solution during storage at refrigeration temperature. Calcium was effective to improve or sustain firmness during blanching. The effect of calcium on firmness of blanched and cooked soybean sprout was less significant than that of carrot and onion, especially at short period of storage under refrigerated condition. In conclusion, low temperature blanching with calcium ion was effective to maintain firmness of the three vegetables before cooking while refrigerated storage of the cooked vegetables and subsequent reheating for food service system.