• Title/Summary/Keyword: 김대진

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Amino Acid Composition of Milled and Brown Rices (현미와 백미의 품종간 아미노산 조성)

  • 김미숙;정진일;정윤화
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.8
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    • pp.1385-1389
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    • 2003

  • The objectives of this study were to analyze amino acid composition of brown and milled rice of five varieties (Kwngan, Daean, Daejin, Sura, Hwaseong) and to evaluate their protein quality by several chemical scores. The protein contents of brown rice ranged from 6.7 to 8.0% and those of milled rice ranged from 6.1 to 7.5%. Daejin showed the highest protein contents in brown and milled rice among five rice varieties. Glx (glutamate + glutamine), Asx (asparagine + aspartic acid), arginine, leucine and valine were dominant amino acids in brown and milled rices and the most limiting amino acid was lysine. Ratios of essential amino acids to total amino acids were 36.8∼38.3% in brown rice and 35.8∼37.7% in milled rice. Protein scores were 76.4 to 79.6 in brown rices and 66.9 to 77.9 in milled rices, respectively. Chemical scores ranged from 60.7 to 63.2 in brown rices and from 55.5 to 62.4 in milled rices, respectively. The first limiting amino acid was lysine, the second threonine, and the third isoleucine in chemical scores.

  • https://doi.org/10.3746/jkfn.2003.32.8.1385 인용 PDF KSCI

The Consumption, Perception, and Sensory Evaluation of Soy Meat by University Students Majoring in Food and Nutrition (일부 식품영양 전공 및 비전공 대학생의 콩고기 인식과 섭취실태 및 콩고기 미트볼 관능평가)

  • Choi, Seoli;Kim, Jieun;Kong, Yubin;Park, Junghee;Lee, Hongmie
    • Journal of the Korean Dietetic Association
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    • v.28 no.4
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    • pp.267-280
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    • 2022

  • The purpose of this study was to investigate the consumption status and perception of soy meat among university students and to compare their sensory evaluations of commercial meatballs and soy meatballs. The subjects were students at a university who were grouped into those majoring in food and nutrition and those not majoring in the subject. The results of the two groups were compared. The main sources through which the students became aware of meat analogs were examined. The food and nutrition major students were about three times more likely to learn about meat analogs through 'education', and those not majoring in the subject were about four times more likely to learn about them from the social media (P<0.01). The most common reason for having tried soy meat was 'curiosity' and that for not eating it was 'no opportunity'. Without significant differences between groups, the most common answer for questions relating to the product that they had eaten was 'Ramen flakes' (30.5%) and the most common answer for the routes for eating the product was in the order of: 'restaurants' (36.6%)>school lunches (24.9%)>large and medium-sized supermarkets (22.8%). The most common answer to the question inviting suggestions on 'improvement points to promote the consumption of soy meat' was 'taste'(19.2%), followed by 'product promotion' and 'reasonable price'. About half of the subjects failed to differentiate the soy meatballs from regular meatballs before the sensory test and 21.3% after that. The difference in the sensory test scores of the two types of meatballs with respect to 'texture' was significantly higher for the major students than for the non-major students (P<0.05). These results could provide basic information that could enable the promotion of soy meat.

  • https://doi.org/10.14373/JKDA.2022.28.4.267 인용 PDF KSCI

KAPE, 축산명인을 만나다 - 경남 김해 <시연농장> 조남식 대표의 배움으로 키웁니다

  • Kim, Dae-Jin
    • KAPE Magazine
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    • s.238
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    • pp.12-13
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    • 2016

  • 경상남도 김해시 북쪽에 있는 생림면은 예부터 한우 농가로 유명하다. 또 하나 있다면 온화한 정서를 가진 사람이 많다는 것. 오늘 만난 <시연농장>의 조남식 대표도 그중 한 명이다. 제13회 전국축산물품질평가대상 최우수상에 "그저 운이 따랐다."며 도와준 이들에게 공을 돌리는 겸손한 축산인. 하지만 그 안에는 일흔(70)이라는 나이에도 배움의 자세를 놓지 않는 그의 노력이 숨어 있었다.

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