• Title/Summary/Keyword: Value-added promotion

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Volatile Flavor Constituents of Cooked Oyster Sauce Prepared from Individually Quick-frozen Oyster Crassostrea gigas Extract (IQF 굴(Crassostrea gigas) 복합엑스분을 이용한 굴 소스의 가열향기 성분)

  • Hwang, Young-Suk;Kim, Sang-Hyun;Shin, Tai-Sun;Cho, Jun-Hyun;Lee, In-Seok;Oh, Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.48 no.5
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    • pp.668-673
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    • 2015
  • The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster sauce from IQFOE and characterized its volatile compounds using vacuum simultaneous steam distillationsolvent extraction / gas chromatography / mass spectrometry. The moisture, crude protein, crude ash, salinity, pH and volatile basic nitrogen contents of the oyster sauce were 60.6%, 8.2%, 9.2%, 9.3%, 5.7 and 21.0 mg/100 g, respectively. Seventy-six volatile compounds were detected in the cooked odor of the oyster sauce. These volatile compounds included 14 esters, including ethyl acetate, 13 nitrogen- containing compounds, including 2,4,6-trimethyl pyridine, 13 acids, including hexadecanoic acid, 12 alcohols, including ethyl alcohol and 6-methyl heptanol, 6 alkanes, 5 aldehydes, including benzaldehyde, 5 ketones, including 1-(2-furanyl)-ethanone, 4 furans, including 2-furancarboxaldehyde and 2-furanmethanol, 3 aromatic compounds, including d-limonene, and 1 miscellaneous compound. Esters, acids and nitrogen-containing compounds, and alcohols were the most abundant compounds in the odor of the cooked oyster sauce, with some aldehydes, ketones, and furans.

Research on the Influence of FTA between Korea and Japan on Tourism (한.일 FTA체결이 관광산업에 미치는 영향에 관한 연구)

  • Kim, Cheol-Won;Lee, Tae-Suk
    • Journal of Applied Tourism Food and Beverage Management and Research
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    • v.17 no.1
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    • pp.41-67
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    • 2006
  • The study is aimed to analyze the influence of FTA(Free Trade Agreement) between Korea and Japan on tourism and to suggest ways to increase tourists exchange between them by considering countermeasures of Korea's tourism based on the analysis and deriving political significance. The results of the study showed that the expected effects of FTA between Korea and Japan on tourism would overall be positive. There would be increases in employment and a higher rate of foreign-exchange earning, which plays a critical role in the cash flow. Therefore the government is required to prepare for several political measures as follows. First, ways to promote investment in tourism have to be established in a systematic way for FTA. Second, restructuring of tourism has to be considered seriously for tourism to be a high value-added industry after FTA. Third, the tourism information industry needs to be included in the tourism promotion act to promote e-tourism using information technology. In addition to this, an expansive cluster strategy needs to be developed, which relates tourism to other industries like culture and movies and to find ways to re-locate and re-educate manpower currently engaged in the tourism industry. Though the study investigated the influence of FTA on tourism through a practical analysis, it was restricted only to Korea. So the influence of FTA between Korea and Japan on the tourism of Japan should be included in further study. Furthermore, in subsequent studies the CGE(Computable General Equilibrium) model will be applied for objective analysis of the effects. Or measuring the ripple effect with multinational inter-industry relation table will be made for the study to make practical contributions to the development of government policy.

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Processings and Quality Characteristics of the Oyster Sauce from IQF Oyster Crassostrea gigas (개체동결 굴(Crassostrea gigas)을 이용한 굴소스의 제조 및 품질특성)

  • Hwang, Young-Suk;Kim, Sang-Hyun;Kim, Byeong-Gyun;Kim, Seon-Geun;Cho, Jun-Hyun;Oh, Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.48 no.6
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    • pp.833-838
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    • 2015
  • To develop a value-added product from individually quick-frozen oyster Crassostrea gigas extract (IQFOE), we prepared two types of oyster sauce (OS): bottled OS (BOS) and retort pouched OS (ROS). We investigated processing conditions, quality metrics and flavor compounds in each type of sauce. We found that the most appropriate base formular for both BOS and ROS consisted of 40.0% IQFOE (Brix $30^{\circ}$), 15.0% sugar, 6.0% salt, 4.0% monosodium glutamate, 4.0% soy sauce, 3.5% starch, 3.0% yeast extract, 3.5% wheat flour and 21.0% water. The crude protein, salinity and amino-nitrogen contents of the BOS and ROS were 8.2 and 8.3%, 9.3 and 9.2%, and 539.2 and 535.2 mg/100 g, respectively. In commercial oyster sauces (COS), these values were 4.7-6.5%, 9.7-12.0%, and 244.7-504.2 mg/100 g, respectively. The total free amino acids content of ROS was 7,346.9 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, glycine and alanine. The inosinic monophosphate (IMP) content of the ROS was 131.6 mg/100 g, and the primary inorganic ions were Na, K, S and P. The present BOS and ROS have favorable organoleptic qualities and storage stability compared with COS, and are suitable for commercialization as high-flavor seasoning sauces.

Processings and Quality Characteristics of the Oyster Crassostrea gigas Granular Flavor Seasoning from IQF Oyster Extract (개체동결 굴(Crassostrea gigas) 엑스분을 이용한 굴 풍미계 과립조미료의 제조 및 품질특성)

  • Hwang, Seok-Min;Cho, Jun-Hyun;Kim, Sang-Hyun;Lee, In-Seok;Oh, Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.49 no.6
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    • pp.766-771
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    • 2016
  • The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster granular flavor seasoning (OGS) from IQFOE and characterized its qualities. The OGS was prepared by granular molding and fluidized bed drying with inosine monophosphate (IMP, 0.1%), yeast extract powder (1.4%), tangle extract powder (0.6%), monosodium glutamate (MSG, 5.0%), microcrystalline cellulose (0.6%), lactose (27.5%), salt (33.0%), spray-dried IQFOE (22.5%) as a powdered materials, and IQFOE ($Brix\;25^{\circ}$, 7.0%), soy sauce (0.4%) and water (1.7%) as a liquid materials. The moisture, crude protein, pH and salinity of the OGS were 3.4%, 12.5%, 6.50 and 32.0%, respectively. Especially, the OGS revealed very higher amino-N content (1,856.0 mg/100 g) than that (1,291.2-1,610.2 mg/100 g) of other commercial flavor seasonings. In taste-active compounds, free amino acid contents was 1,359.0 mg/100 g, and major ones were glutamic acid, taurine, hydroxyproline, glycine, lysine, phosphoserine, proline in order. And OGS showed good organoleptic qualities for taste, odor and general preference compared with commercial flavor seasonings on a local market.

Development of Job Description of Nutrition Teacher by the DACUM Method (DACUM 기법에 의한 영양교사 직무기술서 개발)

  • Kim, Ji-Hee;Cha, Jin-A
    • Journal of the Korean Dietetic Association
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    • v.22 no.3
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    • pp.193-213
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    • 2016
  • The purpose of this study is to provide a standard job description for a nutrition teacher placed in primary and secondary schools by analyzing their duties. DACUM is an acronym for 'Developing A CUrriculuM'. It was used by experts to determine the job duties, tasks and task elements to establish the job descriptions of a nutrition teachers through the development of a DACUM chart. An expert panel consisting of 10 nutrition teachers participated in a DACUM workshop and derived nutrition teacher's DACUM chart. A total of 1,550 nutrition teachers across the country were targeted as the survey subjects for validation of the DACUM chart through their perception of the frequency, importance, and difficulty of each item in the job description. A tree structure, criticality analysis, and contents validity index were added for verification. The definition of the nutrition teacher's job and DACUM chart with 5 duties, 28 tasks, and 107 task elements were derived by the DACUM method. The definition of a nutrition teacher was 'A teacher who is responsible for food service management and nutrition education and counseling for health promotion and disease prevention for students in primary and secondary schools'. The validation results of the tree structure were the priorities of the 28 tasks with ranks 1 and 2. Because there was no third priority, it was considered to be a good representation of the tasks of nutrition teachers. The DACUM chart was found to be evenly distributed with relative importances of more than 17 or less than 11 through the criticality analysis. Since the C5-4 (Conduct simulation exercise against food poisoning)'s content validity index was significantly less than the reference value of 0.78, it was not included in the final job description. 5 duties, 28 tasks, 102 task elements were included in the final job description of a nutrition teacher.

Market Analysis of Cultural Products Sold in Jeonnam Cultural Tourism Festivals (전남지역의 문화관광축제 상품현황 분석)

  • Lee, Mi-Sook;Chung, Kyung-Hee
    • Journal of the Korean Home Economics Association
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    • v.48 no.1
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    • pp.97-110
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    • 2010
  • The purpose of this study was to identify development strategies of high value-added cultural products in order to help promote Jeonnam cultural tourism festivals. In order to achieve this purpose, we carried out a market survey of cultural products sold in cultural tourism festivals held successfully within the Jeonnam area.The subjects of this study were local festivals which were labeled as cultural tourism festivals by the Ministry of Culture, Sports and Tourism from 2000 to 2008. The results of this study were as follows: Firstly, a store survey was conducted to analyze the categories of products on offer. As a result, the most frequent product was accessories (46.2%), followed by clothing and miscellaneous goods (25.2%), ceramic products (14.8%), interior decoration products (9.1%), and stationery (4.6%). Secondly, in the design motif used for cultural products, most products did not contain festival or local images. Cultural products with festival images made up 47.2% of the range, while only 2.3% of products on offer contained local imagery. The remaining 50.3% of cultural products for sale did not use festival or local images. Finally, in terms of materials used, most products used metal (36.7%), followed by textiles (32.9%), ceramic (13.8%), wood (6.2%), plastic (6.2%), paper (3.6%), and leather (0.2%). For price range, 52.4% of product were equal to or below 10,000 won, followed by 33.1% between 10,000-30,000 won. The results of this study showed that the cultural products of Jeonnam festivals lacked symbolism of the region or festival itself. Furthermore, items and the price ranges were not diverse enough. A possible solution would be to address this short coming, but more importantly, design a marketing and commercial strategy tailored towards the promotion of cultural products which contain both regional and festival imageries.

Regional Boundary Operation for Character Recognition Using Skeleton (골격을 이용한 문자 인식을 위한 지역경계 연산)

  • Yoo, Suk Won
    • The Journal of the Convergence on Culture Technology
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    • v.4 no.4
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    • pp.361-366
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    • 2018
  • For each character constituting learning data, different fonts are added in pixel unit to create MASK, and then pixel values belonging to the MASK are divided into three groups. The experimental data are modified into skeletal forms, and then regional boundary operation is used to create a boundary that distinguishes the background region adjacent to the skeleton of the character from the background of the modified experimental data. Discordance values between the modified experimental data and the MASKs are calculated, and then the MASK with the minimum value is found. This MASK is selected as a finally recognized result for the given experiment data. The recognition algorithm using skeleton of the character and the regional boundary operation can easily extend the learning data set by adding new fonts to the given learning data, and also it is simple to implement, and high character recognition rate can be obtained.

Legal Review of Heritage Laws and Regulations (문화재 소관 법령에서 '원형유지' 원칙에 대한 법률적 검토)

  • Hwang, Kwon Soon
    • Korean Journal of Heritage: History & Science
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    • v.49 no.1
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    • pp.178-189
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    • 2016
  • This essay explores the ways in which the philosophical concept of "original form" is expressed in relevant laws and regulations, the legal character of respective regulations, the way in which each regulation is applied in practice for heritage management, and the factors required for this concept to serve as a legally binding fundamental principle. The current laws and regulations on heritage maintain a consistent requirement for preserving the original form of heritage, both for the general public and for heritage professionals. However, the principle of preserving original form is expressed as a declaration or imperative without substantive definitions. Consequently, heritage administrators simply follow administrative procedures for heritage conservation, management, and promotion while failing to specify the meaning of "original form." For the practical application of the principle of preserving original form to overall heritage conservation activities as an actual legal principle, further provisions should be added for the purpose of clarifying the principle, with consideration given to the observation of fundamental principles for legal provisions, such as the principles of clarity, equality, and proportion. The principle of preserving original form still functions as the most necessary principle for heritage conservation and therefore should be reestablished as a refined and rational regulatory system.

A Study on Promotion of Island Tourism through Development of Marine Food Tourism Contents (해양음식 관광콘텐츠 개발을 통한 섬 관광 활성화 방안 고찰)

  • Lee, Woong-Kyu;Hong, In-Gi
    • Journal of Digital Convergence
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    • v.17 no.5
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    • pp.127-135
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    • 2019
  • The purpose of this study is to suggest a plan to promote the tourism of the island by developing the contents of the marine food tourism. Activation of island tourism should begin with developing marine food tourism content. In the viewpoint that the development of marine food tourism content is a priority, previous studies were examined and related cases were analyzed. For this purpose, this study reviewed and analyzed various literature, periodicals, government documents and newspaper articles published in Korea and abroad. As a result of this study, to develop the marine food tourism contents in Korea and to promote the island tourism, it is necessary to develop the marine food tourism contents as representative contents of the island tourism, develop and operate the high value added fusion food tourism product, And the development of marine food tourism products that meet the island tourism paradigm and changes in tourism patterns of tourists.

Study on Justification of the Legislation of Multimedia -Literacy Education to Solve Side Effects of Improving Social Functions of SNS in the knowledge Information Society (Based on Ajzen's Theory of Planned Behavior) (지식정보화사회에서 SNS의 사회적 기능 향상에 따른 부작용 해결방안을 위한 멀티미디어 -리터러시 교육 법제화의 당위성에 관한 연구(Ajzen의 계획된 행위 이론을 기반으로))

  • Shin, Seungyong
    • The Journal of the Convergence on Culture Technology
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    • v.7 no.3
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    • pp.89-94
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    • 2021
  • Recently, the boundaries between people who produce and consume digital contents disappears due to the massive developments in information and communications technology (ICT) and the rapidly increasing spread of smartphones unlike in the traditional mass media (e.g., newspapers, radios, and TVs). Through the open service platform, the problem perception for each individual remains the same, but the problem solving methods varies as the service types have been diversified. The creation of added value through the growth of the new media platform industry is expected to enrich our lives, but it can also cause severe social side effects. For example, communication problems between social classes due to the information gap have led to generational conflict, and if such problems persist, it can cause national and social losses. Therefore, this paper analyzes the policy efforts to resolve the information gap and the necessity of the legalization of multimedia literary education to maximize the synergy effect through psychological model.