• Fisheries and Aquatic Sciences
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• 제17권2호
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• pp.255-261
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• 2014

An 8-week feeding trial was conducted to investigate the effects of dietary taurine supplementation on the growth performance of juvenile rock bream, Oplegnathus fasciatus. Triplicate groups of 25 fish averaging $2.72{\pm}0.04$ g ($mean{\pm}SD$) were fed one of six experimental diets prepared by adding taurine at 0%, 0.25%, 0.5%, 1.0%, 1.5% and 3.0% (Control, $Tau_{0.25}$, $Tau_{0.5}$, $Tau_{1.0}$, $Tau_{1.5}$ and $Tau_{3.0}$, respectively). At the end of the feeding trial, the weight gain, specific growth rate and protein efficiency ratio of fish fed the $Tau_{0.5}$, $Tau_{1.0}$ and $Tau_{1.5}$ diets were significantly higher (P < 0.05) than those of fish fed the Control and $Tau_{0.25}$ diets. The feed efficiency of fish fed the $Tau_{0.5}$ diet was significantly higher than that of fish fed the Control, $Tau_{0.25}$ and $Tau_{3.0}$ diets. Fish fed the $Tau_{1.0}$ diet had higher whole-body crude protein content than fish fed the Control diet, while the crude lipid content of fish fed the $Tau_{1.5}$ and $Tau_{3.0}$ diets was significantly lower than that of fish fed the Control and $Tau_{0.25}$ diets. An ANOVA suggested that the optimum level of dietary taurine supplementation to improve growth and reduce the body lipid contents of juvenile rock bream, O. fasciatus, was 0.5%, while a broken line analysis of weight gain indicated a level of 0.62%.

• 한국조리학회지
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• 제18권3호
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• pp.1-17
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• 2012

고속도로 휴게소의 메뉴전략을 위한 실증적 재조명을 위해 고속도로 휴게소 직원들과 이용객 대상으로 외식서비스에 관해 조사하였다. 연구결과, 대부분 휴게소의 주된 외식 메뉴는 평균 10-30개 정도의 한식이 가장 많았고, 브랜드업체의 입점 필요성은 퓨전/패스트푸드업체, 스낵/즉석식품, 음료 순으로 높게 나타났다. 휴게소 외식조리에서 전문조리사 참여비율은 10-30%이고, 주로 한식으로서 조리 시 중요시하는 음식속성은 주로 '맛'이었다. 외국인 고객은 한식, 음료. 일식/중식보다 퓨전패스트, 스낵/즉석식품을 더 선호하고 관심을 보였으며, 주문 시 질문을 '전혀 안한다(55.5%)'와 '가끔 한다(34.8%)'로 답해 질문없이 구매를 하고 있음을 알 수 있었다. 휴게소에서는 외국인의 메뉴 이해를 위해 메뉴의 80-100% 정도를 사진/그림으로 이용하고 있었으나 메뉴의 외국어 표기 정확도는 매우 낮았다. 휴게소 이용객들은 고속도로 이용 시 평균이용횟수 1-2회, 평균 체류시간 10-20분(43.6%), 20-30분(38.6%)이고, 주된 교통수단은 자가용(77.7%)이며, 휴게소 방문 이유는 휴식/화장실 이용(61.1%)이 가장 높았다. 많이 이용하는 외식분야는 한식(32.7%)과 즉석/스낵(33.0%)이고, 1회 평균 지출은 5천원-1만원(51.3%), 3천원-5천원(25.8%)이었다. 또한 만족도는 성별, 연령, 교육정도와 직업에 무관하게 "보통"으로 나타났다. 이 같은 결과로 보아 고속도로 휴게소는 문제점을 분석 후 고객만족을 위한 메뉴전략과 대안을 준비해야 할 것이다.

• 한국수산과학회지
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• 제39권6호
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• pp.460-465
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• 2006

An 8-week feeding trial was conducted to investigate the effects of dietary supplementation with probiotics as a feed additive for Juvenile olive flounder (Paralichthys olivaceus). Three experimental diets supplemented with Bacillus polyfermenticus (BP), Bacillus licheniformis (BL), or Bacillus polyfermenticus plus Saccharomyces cerevisiae, (BP+SC) at $1.0{\times}10^7CFU/kg$ diet on a dry-matter basis were prepared. The basal diet was used as a control. After the 8-week feeding trial, the respiratory burst activity (NBT assay) of fish fed the BP + SC diet was significantly higher than that of fish fed the control diet. Fish fed the BP, BL and BP + SC diets had significantly lower cumulative mortality than did fish fed the control diet after the third day of the challenge test (P<0.05). However, there were no significant differences among fish fed the experimental diets in weight gain, feed efficiency, protein efficiency ratio, hematosomatic index, condition factor, survival rate, or Iysozyme activity. Results could suggest that dietary B. polyfermenticus, B. licheniformis, and B. polyfermenticus +S. cerevisiae enhance nonspecific immunity and disease resistance in juvenile olive flounder.

• Journal of Dairy Science and Biotechnology
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• 제35권1호
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• pp.47-54
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• 2017

There has been an increasing interest in low-fat foods among consumers worldwide. However, very few dairy companies produce low-fat cheese in Korea. Therefore, low-fat cheese production must be studied to not only promote consumer health but also diversify the domestic natural cheese market. In this study, we attempted to soften the texture of low-fat Mozzarella cheese prepared from raw milk standardized to 2% by changing the temperature of the cooking process from $43^{\circ}C$ to $37^{\circ}C$ and $40^{\circ}C$. The protein and fat contents of low-fat Mozzarella cheese prepared at the selected temperatures was 5.10-7.01% higher and 5.24-6.38% lower, respectively, than that of control cheese. Moreover, the hardness of low-fat Mozzarella cheese decreased with increasing cooking temperature. Further research to improve the sensory characteristics of low-fat cheese is required.

• 한국식품조리과학회지
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• 제23권2호통권98호
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• pp.252-260
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• 2007

This study was performed to provide basic data for the operation of the sous vide cook-chill system(SVCC) by comparing and evaluating the quality of SVCC prepared foods to those prepared using the cook-chill system(CC). Foremost, the microbial risk was less and the food quality excellent when SVCC was used compared to CC, where changes in pH, Aw and moisture loss were less with SVCC. The CC and SVCC Aw value were 0.93 and 0.92 and 0.92 and 0.95 at 0 days and 15 days, respectively. Secondly, the microbial quality by storage days was relatively high with SVCC. The CC and SVCC viable cell and coliform counts were 4.43 and 4.37 LogCFU/g, and 4.53 and 3.60 LogCFU/g, respectively, by 15 days. Also, after reheating, the viable cell and coliform counts satisfide the standards applied in processed food(5.0 and 2.0 LogCFU/g respectively). Lastly, the sensory scores for SVCC were higher than those for CC. Thus, microbial and sensory qualities by days of storage were acceptable and overall quality satisfaction was better for SVCC than CC.

• Asian-Australasian Journal of Animal Sciences
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• 제18권3호
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• pp.340-344
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• 2005

In high-income Asian countries like Korea and Japan, per capita rice consumption has declined because of the change in consumer' favorite foods from rice to high-cost quality foods. This has forced farmers to reduce rice production. Although fodder rice could be another option to be cultured by farmers, available information concerning rice grain silage has been limited. In the present study, therefore, the difference in the quality of fodder rice silage prepared from either whole crop or grain at different ripening stages was compared. Various supplements were also added into whole crop and grain silages of fodder rice before ensiling, and thereafter, the palatability of prepared silages was determined by beef cattle. At ear emergence stage, the pH values for both grain and whole crop silages were approximately 4.5. In both grain and whole crop silages, the pH values were significantly increased by progressing ripening stages from milk-ripe stage to yellow-ripe stages, and the increase in pH value for grain silage was faster than that for whole crop silage. In the grain silage, the higher lactic acid (LA) content in grain silage seemed to be, the lower pH value was. Both in grain and whole crop silages, pH was significantly decreased by supplementation with LA bacteria. There were no significant differences in feed intake among any treatment groups.

• 한국식품과학회지
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• 제25권5호
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• pp.411-416
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• 1993

이 연구에서는 새로운 방법으로 제조된 효모 자가분해물이 쇠고기 향신료로서 이용이 가능한지 조사하기 위하여 먼저, 효모 자가분해물을 사용하여 쇠고기 맛 국물을 제조하기 위한 재료들의 최적 수준을 결정한 다음, 이를 기초로 하여 된장찌개 믹스에 사용되는 재료들의 최적 수준을 결정하였다. 최적 수준은 반응표면 방법을 사용하여 결정되었다. 쇠고기 맛 국물의 최적수준은 효모자가분해물을 8g/l, 핵산조미료는 0.8g/l, 그리고 호박산은 0.09g/l이었으며, 된장찌개 스프 믹스의 최적 수준은 쇠고기 맛 국물 재료는 8g/l, 된장분말은 28g/l, 그리고 옥수수전분은 16g/1이었다. 효모 자가분해물을 사용한 된장찌개와 소고기 분말이 첨가된 기존 제품을 사용한 된장찌개의 기호도를 비교한 결과 유의적인 차이가 없었다. 이 연구 결과 새로운 방법으로 제조된 효모 자가분해물이 된장찌개와 같은 제품에서 쇠고기 향신료로 이용될 수 있다고 본다.

• 한국식품과학회지
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• 제30권1호
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• pp.184-191
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• 1998

사과쥬스-우유 혼합시료와 포도쥬스-우유 혼합시료를 L. acidophilus (KCTC 2182)로 21시간 발효시키면서 휘발성 향기 성분의 변화를 관찰한 결과, 발효에 의해 생성된 diacetyl과 acetoin은 6시간 또는 12시간에 처음 탐지되기 시작하여 12시간에 가장 높은 수치를 보인 후, 그 후에는 감소하는 경향을 보였다. 시료중에 원래 존재하던 acetone과 butanol은 발효 과정에서 점차 감소하였다. 시료 중에 원래 존재하기도 하고, 발효에 의해 생성되기도 하는 ethanol의 함량은 사과쥬스-우유 혼합시료의 경우는 18시간에 가장 높았으며 그 후에는 다소 감소하였고, 포도쥬스-우유 혼합시료의 경우는 발효 전(全) 기간에 걸쳐서 높은 수치를 보였으나 18시간이 다른 시간보다 다소 높은 수치를 보였다. 사과쥬스에서는 ethanol이, 포도쥬스에서는 ethanol과 acetone의 경우 실험 결과에 영향을 미칠 정도의 높은 양이 검출되었다.

• 한국식품과학회지
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• 제34권5호
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• pp.799-804
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• 2002

본 연구에서는 생후 9-12개월 된 영아에게 재 수화시킨 후 숟가락으로 떠서 먹일 수 있는 비교적 입자가 큰 알갱이 형태의 이유식용 냉동건조 당근의 최적 건조조건을 결정하였다. 이를 위하여 가열판 온도와 압력을 달리하면서 당근을 냉동 건조시킨 후, 냉동건조시간과 물리적 특성 및 관능적 특성을 측정하였다. 냉동건조시간은 가열판 온도가 높고 압력이 높을수록 감소하였다. 관능적 특성 중 당근의 색, 연한 정도 및 당근의 향미는 가열판 온도가 감소함에 따라 증가하였다. 또한 압력은 냉동 건조 당근의 관능적 특성에 큰 영향을 주지 않았다. 이유식용 냉동 건조 당근의 제조 시 바람직한 특성을 가능한 한 최대로 하면서 건조시간은 가능한 한 최소로 할 수 있는 최적조건은 가열판 온도는 $43^{\circ}C$, 압력은 700 micronHg로 결정되었다.

• 한국식품영양과학회지
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• 제13권1호
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• pp.107-116
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• 1984

In order to obtain an information for the improvement of wives' meal management especially in dual-income families, the survey was carried out through questionaires to 159 married women teachers(employed wives: EW) and 157 housewives(HW) in Daejeon city, from the Sep. 20 to 30, 1983. Most of the two groups' wives did not plan menu(74.7 %), and considered taste firstly when meal preparation and food buying. In EW, time was more considered than the other points for meal preparation and cookbook was more used than other sources of cooking methods, while in HW, cost, and, the mass media (p<0.01). Among 6 convenience foods, sausage, ham were used more frequently in EW and instant noo-dles and fried fish cake, in EW. Both the two groups' dietary pattern of three meals was similar, but much more of the EW(56.1 %) purchased foods for between meals rather than prepared at home in comparision with the HW. Almost all the HW prepared three meals themselves but the EW did not so. In the EW, husband and mother-in-law often assisted with meal-related activities, but in the HE, daughters (p<0.01) . HE spent more time on meal-related activities than do EW (Hw: 4.1 hrs/day, Ew·: 3.2 hrs/day) . The preparation time for supper was longest among three meals. As the problems of meal management, both the two groups' wives pointed 'too much time' (43.1 %), 'lack of nutrition knowledge '(42.8 %), but EW' husbands, 'no variety of cooking method'(42.8 %), while HW' husbands, 'lack of nutrition knowledge'(34.3 %).