• 한국축산식품학회지
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• 제31권5호
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• pp.649-657
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• 2011

In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

• 한국가금학회:학술대회논문집
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• 한국가금학회 2004년도 제21차 정기총회 및 학술발표회
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• pp.95-96
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• 2004

An experiment was conducted to investigate the effects of dietary supplementation of feather meal (FM its) digests on the performance of broiler chicks and taurine content in broiler meat. A total of 1,000 broiler chickens were assigned to five dietary treatments : Control, FM diet(FM), FM+pyridoxine(FM+Pyridox), H$_2$O$_2$ treated FM diet(H$_2$O$_2$-FM) and enzyme treated FM diet (Enzyme-FM). Treated diets were supplemented with FM or FM digests at the level of 5 % to the control diet. During the stater period, weight gain of chicks fed FM+Pyridox was significantly higher(P<0.05) than those of the other FM or FM digest treatments but was not different from the control. Weight gam of overall period were not significantly different among treatments. Feed intake of the control was greater than that of FM or FM digest treatments. Feed conversion ratio(feed intake/gain) of chicks fed FM and H$_2$O$_2$-FM were significantly higher than those of Enzyme-FM and FM+Pyridox, but were not significantly different from the control. Taurine contents of leg and breast mucle were significantly (P<0.01) different among treatments but those of liver were not significantly different. Taurine content of FM+Pyridox was highest in both leg and breast muscle. It was 85 % higher in leg muscle and 15 % higher in breast muscle than that of the control. Sensory evaluation data showed significant but not consistant responses in various parameters. FM + Pyridox treatment showed highest score in aroma of raw leg muscle of male and in juiciness and tenderness of broiled breast muscle of male chickens. Control group showed highest color score in raw leg muscle of female and lowest overall acceptability score in broiled breast and leg muscle of male chicken. It is concluded that taurine can be enriched especially in broiler leg meat by 5 % FM diet supplemented with pyridoxine.

• 한국식품조리과학회지
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• 제16권3호
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• pp.267-271
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• 2000

본 연구는 증편 제조기법을 이용하여 피자 crust 제조를 시도한 논문으로서 이를 위한 표준 recipe의 제시와 발효시간, 점도의 변화 및 완성된 증편피자의 질감특성과 수응도를 기계적 검사와 관능검사를 통해 평가하였다. 이를 위해서 기존의 증편 제조시 사용하는 탁주와 콩물을 이스트와 날콩가루로 대체하였으며 날콩가루 첨가 수준을 달리하여 그 효과를 연구하였다. 증편 제조기법을 이용하여 증편 crust를 제조한 결과 질감과 형태가 피자 crust로 사용하기에 적당한 것으로 나타났으며 이를 위한 표준 recipe를 제시하였다. 증편 제조시 날콩가루를 첨가한 결과 부피가 증가하는 속도가 빨라져서 1차, 2차 발효에 걸리는 시간이 단축되었다. 특히 5% 날콩가루 첨가군의 경우 대조군에 비해 발효시간이 유의적으로 짧아졌다. 1차, 2차 발효 후의 증편 반죽의 점도는 날콩가루 첨가에 따라 모두 유의적으로 증가하였다. 완성된 증편 crust의 질감을 기계적으로 측정한 결과 날콩가루 첨가군이 대조군에 비해 경도, 검성, 씹힘성이 낮은 것으로 나타났으며 씹힘성은 날콩가루 5% 첨가군이 대조군에 비해 유의적으로 낮았다. 이와 같이 제조 직후에는 날콩가루 첨가가 완성된 증편 crust의 질감에 큰 차이를 나타내지 않았으나 저장시에는 노화를 지연시키는 효과가 있을 것으로 기대된다. 관능검사 결과 증편 피자의 질감 특성은 기계적 검사결과와 유사하게 경도, 응집성, 부착성, 촉촉한 정도가 날콩가루 첨가에 의해 낮아지는 것으로 나타났다. 특히 5% 첨가군의 경우 대조군에 비해 유의적으로 질감 특성이 낮게 나왔다. 3% 날콩가루 첨가군의 질감 특성은 대조군에 비해 유의적인 차이가 없었으며 외관, 부드러운 정도, 전체적인 수응도에서는 오히려 좋은 점수를 받았다. 이상의 결과로 증편 제조기법을 이용하여 피자 crust 성형이 가능하며 날콩가루를 3% 정도 첨가하였을 때 발효시간이 단축되고 질감과 수응도는 대조군과 큰 차이가 없이 우수한 것으로 나타났으며 저장시 노화지연 효과를 기대할 수 있었다. 본 연구는 전통적인 증편 제조기법을 현대인이 선호하는 편의식인 피자와 접목시킴으로서 한국형 건강 편의식 개발을 위한 증편 피자 개발을 시도하였다.

• 한국잠사곤충학회지
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• 제32권1호
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• pp.17-30
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• 1990

주성분분석에 의하여 분류된 148개 보존잠품종중에서 제일주성분 score에 따라 10개의 교배모품종을 선발한 후 (정등, 1989), 이들로부터 Top-교잡에 의해 24개 교배조합을 작성하고 조합능력검정을 행함과 동시에 주성분과 교배조합능력과의 상호관계를 분석하였다. 1. 선발된 육종모품종중에서 일본종계 N$_{39}$ 및 중국종계 $C_{46}$ 이 대부분의 형질에서 일반조합능력이 높았다. 2. 특정조합능력은 형질 또는 교배조합에 따라 차이가 심하였다. 3. 육종모품종의 제1주성분 score는 5영경과일수, 전령경과일수, 수견량, 전견중, 견층중, 견층비율, 견사장, 견사량, 해서사장, 생사량비율, 소절등의 일반조합능력과 고도의 정의 상관관계가 있었다. 4. 유사도거리(D$^2$)는 수견양, 해서사장, 해서사량, 해서율, 생사량비율, 소절등의 특정조합능력과 정의 상관이 있었다. 따라서 교배조합의 양친이 원연일수록 이들 5개형질에 대한 특정조합능력은 높게 나타났다. 5. 육종모품종의 특성을 이용한 주성분분석의 제1주성분 score에 의해 일반조합능력의 예측이 가능하였다.

• 한국수학교육학회지시리즈A:수학교육
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• 제37권1호
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• pp.1-13
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• 1998

In this paper, we have represented the efficient way how to enumerate the optimal number-right scores to adjust the item difficulty and to improve item discrimination. To estimate the optimal number-right scores in two equivalent math-tests by linear score equating a measurement error model was applied to the true scores observed from a pair of equivalent math-tests assumed to measure same trait. The model specification for true scores which is represented by the bivariate model is a simple regression model to inference the optimal number-right scores and we assume again that the two simple regression lines of raw scores and true scores are independent each other in their error models. We enumerated the difference between mean value of $\chi$＊ and ${\mu}$$\_$$\chi$/ and the difference between the mean value of y＊and a＋b${\mu}$$\_$$\chi$/ by making an inference the estimates from 2 error variable regression model. Furthermore, so as to distinguish from the original score points, the estimated number-right scores y’$\^$*/ as the estimated regression values of true scores with the same coordinate were moved to center points that were composed of such difference values with result of such parallel score moving procedure as above mentioned. We got the asymptotically normal distribution in Figure 5 that was represented as the optimal distribution of the optimal number-right scores so that we could decide the optimal proportion of number-right score in each item. Also by assumption that equivalence of two tests is closely connected to unidimensionality of a student’s ability. we introduce new definition of trait score to evaluate such ability in each item. In this study there are much limitations in getting the real true scores and in analyzing data of the bivariate error model. However, even with these limitations we believe that this study indicates that the estimation of optimal number right scores by using this enumeration procedure could be easily achieved.

• 대한가정학회지
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• 제33권6호
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• pp.213-224
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• 1995

This study was designed to observe the nutritional knowledge, food behavior, nutritional attitudes and food preference of elderly living in home. Two hundred and thirty elderly were examined on questionnaire. The results of this study are summarized as follows. 1. The average score of their nutritional knowledge was 6.08 (the highest mark was 10.00). The nutrition knowledge score of the elderly live with spouse was higher than those live alone and goes up according to the education degree of elderly and pocket money. The correct answer ratio about a question of geriatric diseases was somewhat higher than another question. 2. The average score of their food behavior was 21.90(the highest mark was 33.00) and the score of the female was higher than that of the male and the college-educated elderly have the highest score. Generally their food behavior was improved by the increasing intake of animal protein and milk. 3. The average score of their nutritional attitude was 11.25 (the highest mark was 15.00) and those of 70~74 age old have the lowest score. And they answered that they are willing to change their food behavior for their health. In this study we expect that the authorities would operate the nutritional education for the prevention of degenerative diseases and the development of the food behavior at a public health center or another groups(no-in-jung) as a part of service for the welfare of elderly. 4. They prefered vegetable foods to animal foods and baking, broiling, and raw foods to the fried foods, and they liked the sweet foods, the fruits, milk and lactic acid beverage as snack or dessert.

• Asian Pacific Journal of Cancer Prevention
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• 제17권6호
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• pp.2761-2765
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• 2016

Opisthorchiasis is a health problem in rural communities of Thailand, particularly in the northeast and north regions. Therefore, this study aimed to investigate raw fish consuming behavior related to liver fluke infection among the population at risk for opisthorchiasis and cholangiocarcinoma (CCA). A cross-sectional descriptive study was conducted in Meuang Yang district, Nakhon Ratchasima province, northeast Thailand, between June and October 2015. Participants were screened for CCA, and samples who had a high score of CCA risk were purposively selected. A predesigned questionnaire was utilized to collect the data from all participants. $X^2-test$ was used for analysis of associations between demographic data and raw fish consumption. The results revealed that participants had past histories of stool examination (33.0%), liver fluke infection (21.0%), praziquantel use (24.0%), raw fish consumption (78.0%), relatives family consuming raw fish (73.0%), and relatives family with CCA (3.0%). Participants consumed several dished related to liver fluke infection, mainly raw fermented fish (13.0%), under smoked catfish (5.00%), raw pickled fish (4.00%), and raw spicy minced fish salad (3.00%). The most common types of cyprinoid fish were Barbodes gonionotus (39%), Hampala dispar (38%), Puntius brevis (37%), Cyclocheilichthys armatus (33%), Puntioplites proctozysron (32%), and Luciosoma bleekeri (30%), respectively. Participants had a low level of knowledge (mean=3.79, SD=0.74), moderate attitude (mean=7.31, SD=7.31) and practice (mean=38.64, SD=6.95) regarding liver fluke prevention and control. Demographic variables like age (>36 years old; $X^2-test=17.794$, p-value=0.001), education (primary school; $X^2-test=18.952$, p-value=0.001), marital status (married; $X^2-test=12.399$, p-value=0.002), and income (<5,000 baht; $X^2-test=27.757$, p-value=0.015) were significantly associated with raw fish consumption. This result indicates that the population had risk consumption for liver fluke infection particularly of various cyprinoid fishes that are $2^{nd}$ intermediate hosts. Therefore, health education is required to improve their behavior.

• 한국식품영양학회지
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• 제31권3호
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• pp.400-407
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• 2018

This study was performed in order to examine the functional and quality characteristics of raw noodles with added kale powder. The raw noodles were prepared at a concentration of 4, 8, and 12% (w/w) of the kale, based on flour weight. The antioxidant activity of kale powder, specifically DPPH free radical scavenging, reducing activity, and total phenolic content were found to be 75.16%, 1.24 (O.D.) and 44.47 mg GAE/g, respectively. Using Hunter Lab color values for raw noodle with added kale powder, L (lightness) values decreased with an increased concentration of kale powder, whereas a (redness) values decreased (p<0.001). In a texture analysis, chewiness (p<0.01), gumminess (p<0.001), and cohesiveness (p<0.001) increased significantly as the amount of added kale powder increased. According to sensory evaluations: color, flavor, taste, texture, and overall palatability had the highest score in noodle with 8% kale powder (p<0.001). During periods of storage, moisture contents were decreased when kale powder concentrations increased, but pH did not differ in any of the groups and bacteria cell counts were between 0% and 8%. Kale noodles were observed at 8% then 0%, decreased by 102 log CFU/g. The antioxidant activities of raw noodles with added kale powder were increased by 8%, a 30~50% increase over the control group. These results suggest that kale powder is useful as a functional food resource with antioxidant activities.

• 한국식품저장유통학회지
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• 제5권4호
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• pp.355-362
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• 1998

적외선을 발생하는 생광석 분말을 0, 10, 20, 30 및 40%를 함유하는 폴리에틸렌필름(PFRO)을 제작하여 그 특성을 조사하는 한편 김치를 포장하여 1$0^{\circ}C$에서 저장하면서 대장균을 비롯한 균수와 품질변화를 조사하였다. pH와 산도의 변화로 평가한 숙성정도는 PFRO포장김치가 대조구에 비하여 숙성이 촉진되는 경향을 나타내었으나 숙성된 김치맛을 띠는 총기간은 길었다. PFRO포장김치는 대조구에 비하여 젖산균 수는 많으면서 대장균수는 현저하게 적었으며, L*값은 전반적으로 낮은 반면 a*, b*값은 높았다. PFRO포장김치는 대조구에 비하여 숙성 숙성초기부터 숙성된 맛과 적당한 아삭아삭한 맛을 나타내었으며, 종합적인 맛의 평가치가 높게 유지되는 일수가 길었다. 김치 포장에 적합한 생광석 함유율은 10-20%이었다.

• 동아시아식생활학회지
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• 제20권5호
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• pp.759-768
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• 2010

To improve the sensory acceptability of Kochujang with added Meju powder, Kochujang was prepared with added raw soy powder and roasted soy powder were added instead of Meju powder. These Kochujang were fermented for 45 days at $25{\pm}3^{\circ}C$ and examined for changes in their physicochemical properties and sensory characteristics. Results were as follows. In the moisture content and acidity of Kochujang, the group with added Meju powder was the highest. There were no significant differences in the lightness (L value), although the group with added with Meju powder and raw soy powder were decreased in lightness over days of storage. For redness (a value), the group with added raw soy powder was the highest, and the group with added raw soy powder was decreased with increasing storage days. For yellowness (b value), the group with added roasted soy powder was the highest, and there was no significant difference over storage days. The reducing sugar content of Kochjang to which roasted soy powder was added was the highest, and the amino-nitrogen contents of Kochjang to which Meju powder was added was the highest In sensory evaluation, the Kochjang with added roasted soy powder had the best score in taste and overall acceptability. Therefore, these results suggest that roasted soy powder can be applied to Kochjang for enhanced sensory preference.