• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.127-131
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• 2004

생육, 가열육 및 재가열육 patty의 수분함량은 대조구가 낮았고, 지방함량은 대조구가 gum류 첨가구보다 높았으며, 단백질은 차이가 없었다. 생육 Patty의 명도 및 황색도는 대조구가 높았다. 수율 및 지방보유율은 gum류 첨가구가 높았다. 조직감 및 보수력은 gum류 첨가구가 대체로 높았으며, 전체적인 기호성은 patty들 사이에 유의한 차이가 없었다.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2002.04a
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• pp.30-36
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• 2002

봄 배추의 경우 대체로 온도가 낮은 저온기에 육묘가 이루어지며, 육묘기의 12$^{\circ}C$이하의 저온에 조우될 경우 배추의 화아가 분화되고, 생육후기의 고온과 장일, 강광 조건 등에 의하여 추대발생을 촉진하게 된다. 따라서 육묘시의 묘상온도를 1$0^{\circ}C$ 이상 되게 관리해야 하며, 시설재배나 봄재배, 여름재배 시에는 가급적 큰 모를 길러 정식을 해야하는 등 상당한 주의를 요하고 있다. (중략)

• Journal of the Korean Statistical Society
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• v.3 no.1
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• pp.59-63
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• 1974

표현형 변수 Y가 유전변수 X와 환경변수 E로 표시되고 X와 E가 상호독립이며 각각 다음과 같은 정규분포를 한다고 하자. $$X\simN(\mu,\sigma^2), E\simN)0,\omega^2)$$ 대체로 $Y \geq y$이거나 $Y \leq y$인 형태일 때 유전 및 육동적 선발은 Y=X+E의 형태로 나타난다. 롭슨[3]은 선발을 반복하였을 때 유전변수 X의 평균기대치와 유전변수 X의 조건부분포의 영향을 연구하였고 이와같은 일변량분포의 경우 선발의 효과는 전분산에 대한 유전분산의 비에 달려있다 하였다. 이러한 선발모형을 p-차원 공간에 적용하면 유전편차의 비율을 구할 수 있다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.718-724
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• 1999

This study was investigated the changes of the properties of matter such as the gel formation of the combined fish based on the mixed rate between the ocean jumbo squid and Alaska pollock surimi, and compared the relationships between the gel formation and water holding capacity. The changes of the gel formation based on 20 min fish grinding time and $2.5\%$ salt concentration according to the mixed rate was thought as the optimal addition limit. There was no significant function of gel product more than $20\%$ Jumbo squid meat. The more squid meat in the mixed meat could make the lower breaking stress but 7:3 rate of pollock : squid could retain breaking strain. The effect of the moisture content on mixed fish meat was studied and the drastic decrease of the gel formation and water holding capacity was indicated in $78\%$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.505-511
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• 2008

This study was carried out to investigate the antioxidative effect of Kochujang seasoning sauce with the addition of fruit and vegetable extract (FVE) for pork Bulgogi, as well as to establish the optimum mixture ratio of ingredients using mixture experimental design (MED). During 5 months of storage at $-25^{\circ}C$, the thiobarbituric acid (TBA) values of the seasoned pork containing soy sauce (control), Kochujang added group (KG) and Kochujang and FVE added group (KFVEG) were remarkably lower than that of unseasoned pork. Among the seasoned porks, the antioxidative effect of KG was much higher than the control. Moreover, TBA values of KFVEG were significantly lower than those of KG. Therefore, the lipid oxidation stability of seasoned pork Bulgogi was improved by the addition of Kochujang, red pepper powder and FVE into the seasoning sauce. When Kochujang was used in seasoning sauce, the preference scores of pork Bulgogi increased with the increasing amount of red pepper powder and FVE. The optimum mixture ratios of seasoning sauce for pork Bulgogi established by the MED were Kochujang 0.04, red pepper powder 0.20, FVE 0.39 and water 0.37.

• Journal of agriculture & life science
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• v.43 no.2
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• pp.55-63
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• 2009

This paper analyzes the effects of Korea-US FTA on the pork market in Korea. Without distinction of chilled and frozen pork, previous studies that investigate the impacts of FTA posit single category of pork. Moreover, many prior studies assume the domestic pork and imported one are homogenous. This study fills this gap. The simulated influences of Korea-US FTA on the price of domesitc pork are -2.69 to -15.96 percents. The FTA is simulated to result in the fall of domestic production by 1.35 to 5.6 percents.

• Korean Journal of Environmental Biology
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• v.24 no.2 s.62
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• pp.179-185
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• 2006

This study investigated the seasonal changes of body composition and elasticity between wild and cultured brown croaker, Miichthys miiuy. The wild fish were analyzed and compared with cultured fish in moisture, crude protein, lipid, ash and many kinds of amino acids. Cultured fish was higher in moisture content and lower in crude lipid and protein content than those of wild one. The wild fish were more abundant in the total amino acid compositions than those of cultured one. As result E/A ratio there was a little significant differences between wild and cultured. In highly unsaturated fatty acid, EPA (Eicosapentaenoic Acid) and DHA (Docosahexaenoic Acid) content of cultured fish were higher than wild one. On the other hand, the gel strength, max weight and hardness of wild fish were higher than cultured one.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.11-19
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• 1988

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). These results were compared with the raw beef on its properties. Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. On effects of amounts of ingredients, walnut was one of the most factors on the color in AGM The more increased the amounts of walnut, the more decreased hardness, cohesiveness, chewiness, and the more increased springiness and water holding capacity. Therefore, the 30% of walnut added sample became similar to raw beef. 2. The kinds and amounts of oil and mixing methods did not affect on color, shear force, and chewiness, but did on cohesiveness significantly 3. The more increased the salt levels, the better were the hardness and chewiness, but shear force and water holding capacity were not affected. 2% of salt added sample approached to raw beef in hardness, springiness, cohesiveness and chewiness. 4. The more onion levels increased, the more hardness and chewiness decreased.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.117-122
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• 2001

Ground fresh garlic and 50% ethanol garlic extracts were added into ground porks in order to investigate their effects on pH, peroxide and TBA values of ground porks during storage at 4$\^{C}$. The grounded porks tested were devided into two groups of fresh and heated forks at 100$\^{C}$ for 10 minutes. A significant control effect of ground garlic and extracts was found on peroxide and TBA values during storage, particularly for those added with 20% ground garlic and 10% garlic extracts. The effects were maximum after storage of 4-6 days and then decreased thereafter The pH was generally decreased until 6 days followed by the increase. Addition of garlic and garlic extracts caused a little increase in pH and the pH changes were less than the changes of control. Eventhough the effects of garlic on pH, peroxide and TBA values were similar for both heated and fresh pork, heat treated one showed more changes than fresh pork.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.4
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• pp.374-381
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• 1983

With a view of improving the quality of sardine sausage, the processing conditions of sardine sausage used raw sardine as materials and the effects of adding soybean protein and smoke flavor on the quality of product were investigated. Optimal amounts of additives in processing sardine sausage were 1.5% of salt, 1.5% of sugar, 0.2% of monosodium glutamate, 0.2% of white pepper, 0.2% of garlic powder, 0.2% of nutmeg, 0.4% of beef extract, 0.05% of food color solution(10% mixture solution of Red 40 and Yellow 5) and 0.1~0.2% of smoke flavor(Smok-EZ, Alpha Foods Co., Ltd.) based on washed sardine meat. The results showed that the benificial effects of adding corn starch(5%), ${\alpha}$-starch(2%), soybean protein(3%) to the washed sardine meat were exhibited in the improvement of texture and acceptability.