• Food Science of Animal Resources
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• v.28 no.4
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• pp.395-400
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• 2008

This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.

• Proceedings of the KOR-BRONCHOESO Conference
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• 1979.05a
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• pp.4.4-5
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• 1979

The degree of hearing impairment of chronic otitis media will indicate the nature and severity of middle ear pathology especially condition of ossicular chain, size of ear drum perforation and location of granulation tissue in the middle ear cavity. The subjects were 189 ears of tympanoplasty for chronic otitis media and divided into four groups as follows: Normal ossicular chain with only ear drum perforation (group I), normal ossicular chain with granulation tissue only around the ossicles regardless of any other region (group II), ossicular ankylosis or fixation of handle of malleus to promontory with or without granulation tissue around the ossicle (group III) and ossicular interruption by partial or complete destruction(groupf IV). The results were concluded as follows: 1) The average hearing threshold of chronic otitis media was 44.6 dB and hearing threshold was closely related to the condition of ossicular chain. Hearing threshold became greater in order of normal ossicular chain, ankylosis and interruption. 2) The average hearing threshold of ossicular interrupted group was 49.1 dB and it was greater in the cases of total destruction than that of partial destruction. 3) The hearing loss in the cases of normal ossicular chain with only tympanic membrane perforation was within 45 dB and this level was presumed to represent normal ossicular function. The degree of hearing loss was in proportion to the size of ear drum perforation and when over 45 dB, other middle ear pathology was suggested. 4) In the cases of small ear drum perforation with normal ossicular function, the hearing threshold was within 30 dB. 5) In the type of audiogram, flat type was 30.2% and ascending type 35.4%. Descending type was more frequent in the cases of normal ossicular mobility with granulation tissue around the ossicle and flat type was observed frequently in the cases of ossicular ankylosis. 6) Carhart's notch was seen in 14 cases (7.4%) and observed mainly in ossicular ankylosis. 7) There was no relation between hearing threshold and histopathological type of granulation tissue in chronic otitis media. However the degree of hearing impairment was related to the location of granulation tissue in the middle ear cavity. 8) Authors recognized the granulation tissue compensated the function of interrupted ossicular chain.

• Korean Journal of Child Studies
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• v.35 no.3
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• pp.119-135
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• 2014

The purpose of this study was to investigate the structural relationships between of kindergartens and child care centers director's servant leadership, teacher's organizational cynicism, empowerment, and organizational commitment. The subjects for this study were 760 teachers of kindergartens and child care centers located in Daegu, Kyoungbuk and Ulsan district. The data collected were analyzed by means of AMOS 19.0. The results indicated that 1) The director's servant leadership, teacher's empowerment and organizational cynicism have a direct influence on organizational commitment. 2) The director's servant leadership directly influences teacher's empowerment and organizational cynicism. 3) The director's servant leadership indirectly influences teacher's empowerment and organizational cynicism in terms of the level of organizational commitment.

• 한국벤처창업학회:학술대회논문집
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• 2023.11a
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• pp.139-143
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• 2023

최근 교사들의 잇단 극단적 선택으로 학교의 변화와 상황에 대한 문제의식이 사회적으로 날로 높아지고 있다. 교직에 대한 선호도가 급격히 떨어지고 교직 이직 비율도 빠르게 높아지고 있어 교육의 질을 걱정하기에 이르렀다. 드러난 문제가 원인의 하나일 수 있으나 많은 연구에서 교사들의 직무스트레스가 심각한 수준임을 밝히고 있고, 학교교육 현장에는 교사들이 조직에 몰입하기 어려운 다양한 문제들이 있음을 밝히고 있다. 그럼에도 교육현장에서는 학생, 교사들이 함께 성장할 수 있고 모두가 만족하는 교육 활동을 실현시키고 변화와 혁신을 통해 교육역량을 높이고자 지속적으로 노력하고 있다. 본 연구는 초등학교 교사의 직무스트레스와 감정 노동이 조직몰입에 미치는 영향을 조사 분석하고 두 변인 즉 직무스트레스와 감정 노동이 직무몰입에 미치는 영향에서 긍정심리자본의 매개 효과를 알아보는데 그 목적이 있다. 교사 직무스트레스 실태를 종합적으로 파악하고자 관계 요인, 업무요인, 정책 요인으로 나누어 분석(김종민 외, 2018. 경기도교육연구원)하고 특히 스트레스 요인 중 가장 비중 있는 감정 노동 부분은 분리하여 더 상세히 분석하고자 한다. 이를 위해 경기도, 경기도, 서울, 전라남도 소재 초등학교교사 500명을 대상으로 자료를 수집하여 SPSS 20.0 프로그램을 활용하여 변인들의 기술통계치를 산출하고자 한다. 초등교사의 인구통계학적 변인간에 유의한 차이가 있는지 확인하기 위해 t-검정과 일원배치 분산분석(ANOVA)을 실시한다. 그리고 연구에 포함된 변인들간의 상관계수를 산출하고 Baron과 Kenny(1986)의 절차에 따른 3단계 회귀분석과 부트스트래핑(bootstrapping) 기법을 적용하여 매개효과의 유의성을 검증하고자한다.

• Korean Journal of Poultry Science
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• v.40 no.4
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• pp.327-336
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• 2013

This study was conducted to examine the effect of spray-washing old hens (old laying hens, old molting hens and old breeder hens) carcasses with sodium hypochlorite (50 ppm) solution and vacuum packaging on the microbiological and physiochemical quality of breast meat during storage at $4^{\circ}C$. There were no significant differences of cooking loss and texture among breast meats from different birds with spray-washing by water or sodium hypochlorite solution before storage. The numbers of total aerobic bacteria of aerobically packaged and only water-washed breast meat were higher than 7 Log CFU/g (the limitation population for spoilage of meat) after 7 days of storage. However, the numbers of total aerobic bacteria of vacuum packaged breast meat washed by sodium hypochlorite solution were lower than 7 Log CFU/g even after 14 days of storage. The volatile basic nitrogen content of vacuum packaged breast meat were lower than 20 mg% (the limitation value for spoilage of meat) regardless of the washing method, while those of aerobically packaged breast meat washed by tap water and sodium hypochlorite solution were 41.1 and 20.1 mg%, respectively. In addition, lipid oxidation and change of pH in breast meat was inhibited by vacuum packaging when compared with that of aerobic packaged breast meat during storage. Therefore, the results indicated that the washing old hen's carcasses with sodium hypochlorite (50 ppm) solution and vacuum packaging could improve the shelf-life of meat from old birds. This result can provide the basic information for industry, which are seeking for export market.

• 한우개량
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• no.7 s.22
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• pp.8-14
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• 2000

쇠고기 등급판정은 육량등급 A, B, C의 3단계와 육질등급 1+, 1, 2, 3의 4등급으로 매겨진다. 육질등급은 근내지방도에 의하여 대부분 결정되나 육색, 육의 조직감 및 지방색이 결정적인 영향을 주기도 한다. 그러나 여기에는 주로 육색에 관하여 다뤄보기로 한다. 육색은 육색기준을 7단계로 분류하여 놓고 있는데 3-5의 범위가 바람직하다. 하지만 육색이 나쁜 것은 다른 항목이 아무리 우수하다 하여도 육색에 의해 육질판정의 불이익을 받기 때문에 그냥 넘어갈 문제가 아니다. 따라서 여기에서는 등급판정에 불리한 암적 색육을 방지하고 육색을 좋게하는 각종 실험방법을 소개하여 보기로 한다.

• 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 of Fisheries Technology Conference
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• 2000.05a
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• pp.124-125
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• 2000

젤라틴은 척추동물을 비롯하여 무척추동물의 뼈 또는 껍질에 널리 분포하는 생체 단백질인 콜라겐의 유도 단백질로서 식품용은 물론 사진용, 캡슐제재 등의 약용 및 공업용으로 그 활용 범위가 매우 넓은 천연 단백질이다. 즉 젤라틴은 안전성이 극히 높은 식품소재로서 열가역적이면서 보수성, 콜로이드성 및 기포성 등과 같은 성질이 우수하기 때문에 젤리, 제과 및 제빵용, 유화제, 조미료, 육가공품의 품질 개량제, chewing gum의 base, 청주나 과즙 쥬스의 청징제 및 피복용 등 그 용도가 광범위하다. (중략)

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2001.05a
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• pp.162-163
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• 2001

경남지방에서 “띠푸리”라 불리우는 소형 밴댕이, Harengula zunasi는 청어목, 청어과에 속하며, 우리나라 연안의 내만 모래바닥에 주로 서식하는 연근해산 어류로 (NFRDI, 1999), 엑스분질소, 유리아미노산 및 oligopeptide와 같은 정미성분의 함량이 높지만 (Park, 1999), 육 조직이 연약하고 자가소화효소의 활성이 강력하여 선도저하가 빠르며 (Haard, 1992) EPA, DHA와 같은 고도불포화지방산의 함량이 높아 (Hideo, 1984) 가공ㆍ저장 중 지질산화로 인한 품질저하 때문에 (Terao et al., 1987; Yamanaka et al., 1986) 적절한 가공방법이 개발되지 않아 어획량의 대부분이 다시 (茶時)용 자건품, 젓갈 및 액젓 등의 원료로 이용되고 있다. (중략)

• Journal of Food Hygiene and Safety
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• v.31 no.6
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• pp.445-450
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• 2016

Thermal-stable soluble proteins (TSSP) in livestock products has been recently reported. Therefore, the development of antibodies and immunoassay using a TSSP is useful because the presence of TSSP can be measured on processed food. In this study, the existence of TSSPs in pork fat and meat was confirmed and their antigenicity was investigated. The extracts from pork fat and meat by heating method were analyzed by SDS-PAGE with 5% stacking and 12% separating gels. The protein profiles from the raw pork fat and meat extracts (major band ranged 25 to 100 kDa) without cooking and heating treatments were significantly different compared to those from cooked and heated pork fat and meat extracts (several major bands > 100 kDa and < 30 kDa). This meant that non thermal-stable soluble proteins ranged from 25 to 100 kDa may be denaturated to insoluble proteins by cooking and heating treatments, and TSSPs were in pork fat and meat at kept their properties. The confirmed TSSPs were used as an immunogen to investigate their antigenicity. Eight mice (5 mice for pork fat and 3 mice for pork meat) were separately immunized with the TSSPs of pork fat and meat, and the anti-sera obtained from the immunized mice showed high titer values. Polyclonal antibodies against each target protein showed the specific reaction to pork fat and meat, individually. These indicated that TSSP could be used as an immunogen to produce antibodies such as monoclonal and polyclonal antibodies. In addition, antibodies specific to TSSP from pork fat and meat may be used as a bio-receptor in immunoassays for the identification of fraudulent adulteration with pork fat and meat in livestock products.