• 한국수산과학회지
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• 제7권2호
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• pp.63-68
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• 1974

The growth of sea weeds is greatly affected by the environmental conditions of ambient water. Especially nutrient salts in sea water function as a major factor to the growth of lavers, so that the content of inorganic substances in lavers could he a criterion for quality evaluation of lavers. In this experiment, the relation between the quality and the content of Zinc and Magnesium which are not only physiologically active and closely related with pigments such as chlorophll and phycobilins but also important in quantify is discussed if such a measurement to be an index for quality evaluation. Sixteen samples of layers were collected from three different culture farms, 7 from Jangrim-Busan, 6 from Wando-Jeon Nam, 3 from Hadong-Gyeong Nam, and classified into 3 quality grades to each farm and to whole samples by organoleptic test. Zinc and Magnesium were analyzed by atomic absorption spectrophotometry. For pigment analysis, chlorphyll was extracted with 85 percent acetone, filtered and the absorbance was measured at 660 nm and the residue was further extracted with phosphoric buffer solution to determine the optical density for phycobilins at 560 nm. The result showed that the total content of Zinc and Magnesium varied between the farms, but kept consistent with quality grades from the same farm. The Zinc content was correlated proportion- ally with the content of phycobilins, and Magnesium content in total ash could roughly represent the content of chlorophll except some examples in which the Magnesium content of chlorophyll-ext ractresiduewasexceptionallyhigher. In conclusion the contents of these metals provide an applicable index for quality judgment of lavers.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.325-325
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• 2022

In order to developing high-quality rice varieties and processing varieties, systematic and stable evaluation of physicochemical properties is required for breeding lines. In this study, we compared the quality characteristics evaluation results of rice breeding lines for cooked rice, special rice, and whole crop silage rice adapted to central plain region (Suwon) in order to use as basic data for future rice variety development. Brown rice length/width ratio, head rice ratio, protein content, amylose content, alkali digestion value(ADV) and Toyo value were analyzed to evaluate the quality characteristics of yield trial lines cultivated in Suwon for four years (2017-2020). Brown rice length/width ratio, head rice ratio, protein content, ADV and Toyo values showed significant differences by year, but there was no significant difference in amylose content (p<0.05), which showed little environmental variation. The head rice ratio and Toyo value showed an increasing trend, while the protein content showed a decreasing trend. However, the protein content was the highest in 2020, which is thought to be owing to little sunlight hours due to heavy rainfall in 2020. The protein content of whole crop silage rice was 8.1%, which was significantly higher than that of other lines (p<0.05). Toyo value of medium-maturing and early-maturing lines were 67.6 and 73.7%, respectively, and the Toyo value of medium-maturing lines was higher than that of the early-maturing lines (p<0.05). In correlation analysis among the quality characteristics of the rice lines for cooked rice, significant positive correlations were detected between Toyo value and head rice ratio, amylose content, ADV, and a negative correlation was observed between Toyo value and protein content (p<0.05).

• 한국식품영양과학회지
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• 제45권1호
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• pp.109-116
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• 2016

X선 조사에 의한 수입 오렌지의 품질 특성을 조사하여 방사선 식품 검역 관리의 기초자료로 활용하기 위하여 미국산 Navel orange에 선량 0.2, 0.4, 0.6, 0.8, 1.0 kGy의 X선을 조사하여 상온($20{\pm}0.1^{\circ}C$)에서 12일간 저장하면서 색도, 경도, 당산비, 총당, 환원당, 비타민 C 함량을 조사하였다. 색도, 당산비, 총당 및 환원당 함량, 비타민 C 함량은 조사선량에는 유의적 차이가 없었다. 경도는 저장 후기에 비조사구와 조사구의 차이가 점차 감소하며 비조사구와 다른 조사구가 유사한 값을 나타냈다. 환원당 함량은 저장기간에 따라 감소하는 경향을 보였다. 관능평가에서 비조사구와 조사구는 단맛과 질감을 제외하고는 저장기간에 따른 유의적 차이가 없었다. 전체적인 선호도에서는 저장기간과 조사선량에 유의적 차이가 없었다. 상기의 결과를 종합하여 볼 때 X선 조사는 오렌지의 관능적 특성과 품질 특성에 영향을 미치지 않는 것으로 보인다.

• 한국식품과학회지
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• 제47권2호
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• pp.145-148
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• 2015

메타규산나트륨은 우리나라 식품첨가물공전에 등록되어 있는 품목으로 식용유지류의 여과보조제의 목적 이외에는 사용할 수 없으며, 최종식품 완성 전에 제거하도록 규정되어 있다. 그러나 최근 샥스핀 등 수산물에 중량 증량의 목적으로 메타규산나트륨을 불법 사용하는 사례가 지속적으로 발생함에 따라 메타규산나트륨의 사용 여부를 판별할 수 있는 분석법의 필요성이 대두되고 있다. 그러나 메타규산나트륨의 수용액은 강알칼리성용액으로 식품에 첨가되면 해리되어 그 자체로 분석할 수 없으며, 규소 양의 측정을 통해 간접적인 방법으로 추정할 경우 시료 자체에 천연적으로 존재하는 규소와 구분해야 하는 어려움이 있다. 따라서 본 연구에서는 메타규산나트륨의 첨가 여부를 판별하기 위한 기초 자료 확보를 위해 메타규산나트륨 수용액에 가공되지 않은 상어지느러미를 침지하여 중량의 증가, pH 및 규소 함량 변화를 측정하였고, 이를 모니터링 결과와 비교하였다. 그러나 Robberecht 등(7)의 연구결과 6종의 어류에서 규소가 1.77-84.19 mg/kg의 범위에서 검출된 결과에서 알 수 있듯이, 수산물의 종류와 개체 간에 규소 함량의 편차가 크게 나타날 수 있기 때문에 향후 샥스핀의 규소 함량 모니터링을 지속적으로 수행하여 데이터베이스를 좀 더 보강할 필요가 있을 것으로 판단되며, 그 이후에 대조군과 pH, 수분 및 규소 함량 비교를 통해 메타규산나트륨 사용여부를 유추해 볼 수 있을 것으로 생각된다.

• 한국학교수학회논문집
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• 제25권1호
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• pp.61-77
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• 2022

본 연구는 고등학교 기하 교과서에 수록된 이차곡선 성질 관련 세부 학습 내용을 중심으로 교과서별 편차에 대하여 살펴보았다. 고등학교 기하 교과서에서 다루어지고 있는 내용 요소의 다양성에 대하여 비판하고 이에 대한 대안을 제시하고자 하는 것보다 내용 요소의 다양성의 실태분석에 초점을 두었다. 교육과정에서는 이차곡선의 실생활 활용적 측면을 강조하여 그 유용성과 가치를 인식하게 하도록 할 것을 명시하고 있다. 그러나 분석 결과 교육과정의 취지와 교과서의 구성이 다소 부합하지 못하고 있었으며, 교과서별 내용 요소의 편차가 상당히 큼을 확인할 수 있었다. 교수·학습의 다양성을 인정하는 측면에서 이차곡선의 도입 방식과 성질의 교과서별 다양성은 충분히 인정될 수 있는 부분이다. 그러나 대학수학능력시험과 같은 전국단위 평가를 통한 대학입시 체제를 지향하고 있는 우리의 교육 현실에서 그 결과는 사회 전반적으로 매우 민감하기 때문에 수학 교과서의 내용적 다양성은 평가적 측면에서 유불리로 해석되기도 한다. 교과서 교수 학습·내용 요소의 다양성을 인정하는 동시에 평가의 평등성 측면을 반영할 수 있는 교과서 구성에 대하여 재고가 필요한 시점이다.

• 동아시아식생활학회지
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• 제18권4호
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• pp.547-553
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• 2008

The principal objective of this study was to prepare watermelon wine with watermelon juice. For the manufacture of watermelon wine, we determined the contents of starting sugar content ($20^{\circ}Brix$, $25^{\circ}Brix$, $30^{\circ}Brix$, $35^{\circ}Brix$) and three different kinds of yeasts (EC-1118, K1-V1116, D-47). The main additives of the watermelon wine included $K_2S_2O_5$, $NH_4H_2PO_4$, bentonite, yeasts, sugar, mixed acid, and $C_6H_8O_2$. The watermelon wine was fermented at $15^{\circ}C$ until the remaining alcohol content was 5%. We assessed customers' preference regarding the manufactured watermelon wine via sensory evaluation. Three yeasts were shown to result in significantly different alcohol fermentation, among which K2-V1116 was selected for the preparation of the watermelon wine. In our sensory evaluation, the preference of the starting sugar contents was highest in the watermelon wine with $25^{\circ}Brix$ of sugar content. The preference of alcohol content was found to be higher in the watermelon wines prepared with sugar contents of 5% and 7%. The preference test between watermelon wines and purchased white wines demonstrated that the watermelon wine with an alcohol content of 5% was the most preferred wine, and the Chilean Late Harvest wine was the second most preferred.

• 동아시아식생활학회지
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• 제18권4호
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• pp.569-575
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• 2008

The principal objective of this study was to determine the appropriate water content for optimal texture in high omega-3 fatty acid saury nuggets. The approach adopted in this study essentially involved variations in water levels(0{\sim}25%$). The main ingredients of the nuggets included saury mince, mild pizza cheese and hydrated textured soy protein concentrate. The formulated products were molded(dia. 4.5, thickness 1.5 cm, 20 g), battered lightly, flash-fried far 4 min at $160^{\circ}C$ and frozen until they were tested. The frozen nuggets were cooked to $65^{\circ}C$, then subjected to sensory evaluation, texture analysis at 80% deformation, and expressible fluid tests. The moisture contents in the nugget batter and the cooked nuggets were determined. In our sensory evaluation, nugget texture was adjudged the best in the nuggets prepared with a 20% water level(S5). The hardness and chewiness in the nuggets were reduced with increases in the water level. However, when the nuggets contain more than 15% water(S4, S5, S6), we noted no significant differences in the hardness values. The difference in moisture content between the uncooked nugget bat or and the cooked nugget was most profound in the nugget prepared with a water level 25%(S6). The nugget prepared with a water level 25% was also the highest in expressible fluids, and was also highest in internal moisture content. The texture preference of nuggets was correlated positively with moistness(r=0.881) and moisture content(r=0.827), and correlated negatively with firmness(r=-0.870) and cohesiveness(r=-0.839), and these correlations were significant.

• 농업과학연구
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• 제42권1호
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• pp.47-51
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• 2015

This study was conducted to make certain that the intramuscular fat score at 13th rib could represent the fat content of whole loin from Hanwoo in Korea beef grading system. A total 42 loins from 23 carcasses of grade $1^{{+}{+}}$, 16 carcasses of grade $1^+$, and 3 carcasses of grade 1 of Hanwoo were used for this study. The crude fat content and intramuscular fat score at the $1^{st}$, $6^{th}$, and $13^{th}$ rib, and the last lumbar position of loin were measured. The crude fat content was the highest at the $6^{th}$ rib of loin from the carcasses of grade $1^{{+}{+}}$ and $1^+$ (p<0.05). There were no significant difference of the intramuscular fat scores measured by image analysis and beef marbling score (BMS) between the 6th and $13^{th}$ rib of loin from the carcasses of $1^{{+}{+}}$ and $1^+$ and that were significantly higher than intramuscular fat scores at the $1^{st}$ rib and the last lumbar position of the loin. From the results, we conclude that the intramuscular fat score at the $13^{th}$ rib can represent the fat content of loin when meat graders decide the grade of Hanwoo carcass.

• 지역과문화
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• 제8권2호
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• pp.1-20
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• 2021

본 연구는 지역콘텐츠 제작지원 사업에 대한 지각된 서비스 품질이 정책 수혜자의 이용 만족에 미치는 영향과 사업 종료 후 재이용 의도 및 추천 의도에 미치는 영향을 분석하였다. 이를 위해 SERVPERF 모형에 근거한 지역콘텐츠 제작지원 사업에 적합한 품질기준을 구성하였다. 첫째, 지역콘텐츠 제작지원 사업의 서비스 품질평가 기준으로 신뢰성, 대응성, 적정성을 확인하였다. 둘째, 품질평가 기준은 모두 이용 만족에 유의미한 영향을 미쳤다. 셋째, 재이용 의도에 대응성이, 추천 의도에 대응성과 신뢰성이 유의미한 영향을 미쳤다. 넷째, 이용 만족은 재이용 의도와 추천 의도에 유의미한 영향을 미쳤다. 이에 본 연구는 실증 분석으로 지역콘텐츠 제작지원 사업의 품질평가에 대한 이론적 모형을 처음으로 제시하고, 해당 사업의 개선을 위한 정책적 방향성을 제시했다는 의의를 지닌다.

• 한국식품저장유통학회지
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• 제8권2호
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• pp.169-174
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• 2001

Chemical analysis and optimum preparation conditions for fig jam were investigated. Soluble solids, acid content and vitamin C of fig was 12.20。Brix, 0.14% and 2.27 mg/100g, respectively. Carbohydrate in fig juice was consisted of 54.43% glucose and 44.53% fructose. Potassium content of fig was 178.0 mg/100g. Moisture content and total sugar of fig fruit was 88.35% and 9.47%. In preparation of fig jam, the addition of 0.2% Citrus natsudaidai juice and 0.5% C. lemon juice as acid source was the best in regard with color and flavor determined by sensory evaluation. The ratio of sucrose : honey : oligo sugar(70:20:10) was also the best in addition of sugar source 60%(w/w) in total. Fig jam prepared in this experiment was better than that of commercial products in sensory evaluation, and microbial growth of this product was not recognized for one month at 30$\^{C}$.