• 한국축산식품학회지
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• 제39권2호
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• pp.286-295
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• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.

• 한국식품영양학회지
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• 제33권6호
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• pp.672-680
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• 2020

This study was conducted to effectively supplement vitamin D and increase the consumption of ear mushroom based on the investigation of the quality characteristics of cookies containing ear mushroom supplemented with vitamin D. Cookies were made of 0%, 1%, 3%, and 5% ear mushroom powder treated by ultraviolet B. Increased addition of ear mushroom powder led to a decrease in the bulk density of the dough as well as a spread factor, color value, and hardness of the cookies. There was no significant difference in the loss rate, but the water content of the dough and cookies was increased. The total polyphenol content of cookies added with 1~5% ear mushroom powder was higher than that of the 0%. The DPPH free radical scavenging activity of cookies added with 5% ear mushroom powder (23.8%) was 2 times higher than that of the 0% (10.9%). The vitamin D2 content of cookies added with 5% ear mushroom powder (835.5 ㎍/100 g D.W.) was 44 times higher than that of the 0% (19.0 ㎍/100 g D.W.). Consequently, ear mushroom powder is considered to be suitable for the production of functional cookies because of high values of antioxidant activity and vitamin D2 content.

• Animal Bioscience
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• 제35권5호
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• pp.711-720
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• 2022

Objective: The objective of this study was to determine the appropriate amount of eri silkworm pupae meal (Samia ricini) to add to the broiler diet. Methods: Two hundred 1-day-old male chicks with initial weight at 50.03±0.56 g/chick were divided into four groups (five replicates per group and ten chicks per replicate): a control group fed a corn-soybean diet and experimental groups supplemented with 5%, 10%, or 15% eri silkworm pupae meal. All experimental diets were isocaloric and isonitrogenous and formulated respecting nutrient requirements. Growth performances were collected during the experimental period and other parameters were collected at the end of experiment when broilers reached thirty-eight days old. Results: A higher cold carcass weight and skin yellowness in the broilers fed 10% eri silkworm pupae meal compared with the other groups (p<0.05). Therefore, supplementation with 10% eri silkworm pupae meal is suggested for the broiler diet formulation because it did not cause any serious negative consequences on growth performance, health status, carcass characteristics and meat quality. However, the usage of eri silkworm pupae meal at 15% is not recommend because it led to negative outcomes Conclusion: The addition of eri silkworm pupae at 10% can be used as an alternative protein sources for broiler chickens which provided benefits on cold carcass weight and skin yellowness without adverse effects.

• 대한본초학회지
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• 제27권6호
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• pp.139-145
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• 2012

Objectives : This study aimed to investigate value differences among Gastrodiae Rhizoma samples(GM, GC, G1, G2 and G3) in various characteristics as well as to provide basic guideline for various processes such as steaming and drying of Gastrodiae Rhizoma. Methods : Gastrodiae Rhizoma were steamed and dried at different temperature and times. They were divided into samples (GM; cultivated, steamed and dried in Muju, GC; cultivated and dried in China, G1; steamed and dried at $55^{\circ}C$ for 60 hours, G2; steamed and dried at $55^{\circ}C$ for 120 hours, G3; steamed and dried at $70^{\circ}C$ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered to analyze gastrodin content, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma had a little bit differences. Phenolic and flavonoid content of samples were increased by increasing drying temperature and times. Gastrodin content had different values by drying method and G3 was the highest in comparison with others. Increasing drying times led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, G3 was selected as the best sample according to its highest hedonic score mean (6.11/7) among all samples for appearance, color, flavor, overall acceptability. Conclusions : The results indicated that G3 sample was effective in views of antioxidant activity, gastrodin content and sensory characteristics. Moreover, Gastrodiae Rhizoma cultivated in Korea were investigated with higher antioxidant activity, gastrodin content and sensory characteristics than those cultivated in China.

• 한국축산식품학회지
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• 제42권4호
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• pp.593-608
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• 2022

The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60℃ for 24 h and added (Non, 7%, and 9%) to rolled-dumplings. The proximate composition, pH, color (CIE L^*, a^*, b^*), and cooking yield were analyzed. Texture profile analysis, electronic-nose (e-nose), electronic-tongue (e-tongue), and organoleptic evaluation were also conducted. The cooking yield of dumplings with 9% DLE was significantly lower than that of the congeners without DLE, whereas 7% DLE did not lead to significant differences compared without DLE. With increasing DLE addition, the pH and lightness of the dumplings decreased significantly, whereas the redness tended to increase. The texture profile was significantly higher for the dumplings with DLE compared to those without DLE. E-nose analysis confirmed that DLE addition led to the positive odors (methanethiol: meaty, sulfurous; 3-methylbutanal: malty, toasted) and the negative odors (trimethylamine: ammoniacal; acetic acid: acidic, sour). E-tongue analysis showed that DLE addition decreased the intensity of the sourness and increased the intensity of the saltiness and umami of rolled-dumplings. DLE addition improved the overall organoleptic properties, but 9% DLE can be recognized as a foreign substance in organoleptic acceptance. Consequently, DLE has the potential to serve as a flavor and odor enhancer for rolled-dumplings, and the addition of DLE can positively improve consumer acceptance by improving the quality and organoleptic properties.

• 한국컴퓨터정보학회논문지
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• 제28권12호
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• pp.1-7
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• 2023

딥러닝의 발전은 의료 분야에서도 다양한 응용을 가능하게 하고 있으며 이러한 애플리케이션 중에 심박수 측정은 개인의 건강을 관리하기 위한 필수적인 아이템이라 할 수 있다. 광혈류 측정을 이용한 기존 방법의 경우 스마트워치 같은 장비의 착용이 필수적이다. 그러나 최근 딥러닝 기술의 발전은 비침습식으로 원격에서 사용자의 얼굴 이미지를 분석하여 심박수를 높은 성능으로 측정가능하게 한다. 본 연구에서는 모바일 환경에서 사용 가능한 경량화된 심박수 추정 방법론을 제안한다. 이 방법론은 2D 컨볼루션에 기반한 특화된 2채널 네트워크 구조를 사용하여, 혈류와 근육 수축으로 인한 얼굴의 미세한 움직임과 색상 변화를 고려한다. 제안하는 네트워크 구조는 이미지 특성을 분석하는 인코더와 혈류량 파동을 예측하는 회귀 레이어로 구성되어있다. 이러한 복합적인 특성을 동시에 분석함으로써, 제한된 컴퓨팅 리소스를 가진 환경에서도 심박수를 정확하게 추정할 수 있다. 이 연구의 접근 방식은 침습적인 기술 없이도 심박수를 효과적으로 모니터링 할 수 있는 새로운 경로를 제공할 것으로 예상한다.

• 원예과학기술지
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• 제35권2호
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• pp.188-198
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• 2017

아스파라거스의 기능성을 향상시키기 위하여 처리 전 그리고 12시간 암상태로 저장한 아스파라거스를 대조구로 하여 백색(색온도 45,000 k), 청색(peak 450 nm), 적색(peak 660 nm)의 발광다이오드(light-emitting diode, LED)를 이용하여 수확한 아스파라거스 순을 광합성유효광양자속밀도(photosynthetic photon flux density, PPFD) $200{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$의 광으로 12시간 처리하고, UV-B(280 nm)를 0.5kJ 또는 1.0kJ로 처리하여 원예적 특성, 비타민C(total ascorbic acid), 루틴(rutin), 총 페놀(total phenolics) 및 총 플라보노이드(total flavonoids) 함량과 자유기 소거능에 미치는 영향을 조사하였다. 이들 처리는 아스파라거스 순의 생체중, 길이, 직경 등에 변화를 초래하지 않았으며, UV-B0.5kJ에서는 당도와 엽록소 함량이 각각 9%와 41% 증가하였다. 비타민 C, 루틴, 총 페놀 및 총 플라보노이드 등 항산화 성분 중에서 비타민 C 함량은 대조에 비하여 백색광(114%), 적색광 (137%) 및 UV-0.5 kJ(127%) 처리에서 크게 증가하였다. 반면 루틴, 총 페놀 및 총 플라보노이드 함량은 적색광이나 UV-0.5 kJ 처리에서만 대조구에 비하여 증가하였다. 또한 DPPH라디컬 소거능으로 측정한 항산화 활성은 대조구에 비하여 백색광, 적색광 및 UV-0.5kJ 처리구에서 각각 43, 41 및 43% 증가하였다. 이상의 결과는 적색광 12시간 처리나 UV-B 0.5kJ 처리로 아스파라거스 순의 원예적 특성의 변화가 초래되지 않는 상태에서 비타민 C, 루틴, 총 페놀, 총 플라보노이드 등의 함량이 증가되고 자유기 소거능도 향상됨을 의미한다. 따라서 수확한 아스파라서스의 순에 적색광 12시간 또는 UV-B 0.5kJ을 처리하면 채소 또는 음료의 원료로 사용되는 아스파라거스 순의 기능성 품질을 증진시킬 수 있을 것으로 생각된다.

• 한국가금학회지
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• 제37권4호
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• pp.373-382
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• 2010

본 연구는 역삼투 처리한 심층수의 급여가 닭고기의 품질 특성에 미치는 영향을 구명하고자 실시하였다. 1일령 Ross 308종 육계 병아리를 음용수의 종류에 따라 2처리구로 나누어 각각 식수(대조구)와 역삼투 심층수를 28일 동안 급여하였다. 대조구의 경우 0.21% 소금이 첨가된 사료를 급여하였으며, 역삼투 심층수 급여구의 경우 심층수 원수를 역삼투 처리한 후 3차 증류수로 1:20(역삼투 심층수:증류수)의 비율로 희석하여 제공하였다. 시료의 처리는 육성 완료시 처리구 마다 각각 5수씩 도축한 다음 가슴육을 $4^{\circ}C$에서 9일 동안 저장하였다. 일반 성분 함량, 지방산 조성, 콜레스테롤 함량, 미네랄 함량, pH, 보수력 및 전단력은 역삼투 심층수의 급여에 따른 차이를 보이지 않았다. 지방산화(TBARS)는 저장 6일째부터 역삼투 심층수 급여구가 대조구에 비해 유의적으로 높았다(P<0.05). 표면 육색은 역삼투 심층수 급여구의 명도(CIE $L^*$)가 저장 6일째부터 대조구보다 유의적으로 낮았으나(P<0.05), 적색도(CIE $a^*$)와 황색도(CIE $b^*$)는 저장 기간 동안 처리구들간에 차이가 없었다. 결론적으로 역삼투 처리한 심층수를 육계에게 급여했을 때 닭고기의 저장 중 육색이 어둡게 변하였으며, 지방산화 안정성이 감소하였다. 따라서 역삼투 처리 심층수의 급여는 닭고기의 품질을 저하시키므로 육계의 음용수로서 사용하는 것은 바람직하지 못하다고 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권7호
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• pp.996-1002
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• 2014

An experiment was conducted to evaluate the effects of dietary alpha-lipoic acid (LA) and acetyl-L-carnitine (ALC) on growth performance, carcass characteristics and meat quality in Arbor Acres broilers. A total of 486 1-d-old male Arbor Acres broilers were randomly allocated to 9 dietary treatments, 9 treatments were group A (0 mg/kg LA and 0 mg/kg ALC), group B (50 mg/kg LA and 0 mg/kg ALC), group C (100 mg/kg LA and 0 mg/kg ALC), group D (0 mg/kg LA and 50 mg/kg ALC), group E (50 mg/kg LA and 50 mg/kg ALC), group F (100 mg/kg LA and 50 mg/kg ALC), group G (0 mg/kg LA and 100 mg/kg ALC), group H (50 mg/kg LA and 100 mg/kg ALC), group I (100 mg/kg LA and 100 mg/kg ALC). Birds were slaughtered at 42 days old. Average daily gain (ADG), average feed intake (AFI), feed conversion rate (FCR), eviscerated rate, breast muscle percentage, thigh muscle percentage, abdominal fat percentage, liver weight, muscle color ($L^*$ value, $a^*$ value, $b^*$ value), pH values at 45 min and 24 h postmortem were measured. Results showed that there existed an interaction between LA and ALC in growth performance of broilers, carcass traits and meat quality. The overall result is that high level of LA and ALC led to lower AFI, ADG (p<0.01), lower abdominal fat percentage, liver weight (p<0.01), lower $L^*$ value, $a^*$ value, and $b^*$ value of breast muscle, $L^*$ value of thigh muscle (p<0.05), and higher FCR (p<0.01), eviscerated rate (p<0.01), breast muscle percentage, thigh muscle percentage (p<0.05), $a^*$ value, pH 45 min and pH 24 h of thigh muscle (p<0.01). These results suggested that dietary LA and ALC contributed to the improvement of meat quality in broilers.

• 복식
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• 제55권2호
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• pp.1-17
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• 2005

The realistic plan to establish a silver market in the clothing industries has not taken concrete shape, although the interest in the establishment of a silver market targeting the aged as a new custom group Is gradually Increasing because the rapid development of science and medical technology in the 20th century has led to an extension of lift and improvement of living conditions. The specialized business which produces and sells the clothing for the elderly is of small number and most of the clothes for the elderly are manufactured and sold by the companies for women's clothing in which change the size or length of the original works rather than reflect the bodily features of the elderly. The findings indicated that domestic brands showed the coordinated concept of a suit of jacket and slacks or skirts while the clothes were formed with a variety of coordinations centering around single article in the U.S brands. But, there was no difference in the use of natural materials centering around cotton and silk etc. and in the use of embroidery, lace and decorative details between the two countries. The knit brands of knit suit style in Korea were formed with the items focused on pull over and cardigan twin set, while the U.S brands were mainly formed with the design of knit suit style. The domestic knit brands were mostly developed with complicated patterns and gorgeous colors, while most of the U.S. brands were presenting a single or two tone color suit style and evening one-piece dress with a simple and modern style. The sporty casual brands of sporty casual style in Korea had a variety of colors and patterns focused on function and comfort for diverse leisure activities and daily life, while the U.S brands were established to present a variety of styles with the items of single article because they had a separate brand for casual even though it was not a exclusive brand for the elderly This study has a meaning in the presentation of the design idea considering the bodily shape of the elderly compared to the ready-to-wear considering the size alone, by examining the characteristics of bodice according to the physical change of the elderly women, analyzing the design of madam brand and the style of the ready-to-wear, researching the general circumstances of the brand for the elderly women, and highlighting the necessity of the elderly clothing market.