• 유통과학연구
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• 제11권10호
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• pp.107-116
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• 2013

Purpose - Eggs are nutritionally complete and one of the most popular natural foods. Moreover, the poultry industry is one of the important food industries. However, early industrialization of the poultry industry on its own did not lead to further development compared to other livestock industries. In this study, we investigate what factors influence consumers' behavior and how consumers' understanding of retail business affects their propensity to consume. This study is different from other studies as it analyzes how the brand names of manufacturers and distribution companies affect the purchasing characteristics or actual purchase behavior of consumers in order to suggest how these manufacturers and distribution companies can increase their competitiveness. Research design, data, methodology - This study conducted a survey of 250 randomly selected egg purchasers in discount stores from January to April 2013. Consumers' purchase tendencies were calculated through frequency analysis. This result was then utilized using cluster analysis to draw a conclusion about which purchase tendency influenced consumers buying three different brands of eggs or whether this tendency really affected consumers. As a result, the outcomes of Hypotheses 2 and 3 were not clear so we drew a conclusion with our analysis of Hypothesis 1. Results - While the outcomes of Hypotheses 2 and 3 did not clearly indicate whether purchasing tendencies affected consumers when buying eggs, our analysis of Hypothesis 1 indicated that consumers were affected by the quality of the eggs rather than exterior factors such as the brand name. Thus, we concluded that it is important to promote the excellence of the quality of the eggs. Usually firms buy eggs from farms and repackage them in order to sell them. In this sense, if consumers were aware of this egg production process, and eggs were fairly distributed to retailers, large retail PB businesses would also be able to enhance their competitiveness. Conclusions - The brand, packaging, retail outlet, and other external features influenced the purchase of eggs to a certain degree, while shelf life, grade of the eggs, cleanliness, and other intrinsic characteristics had more influence. In particular, shelf life was the most important factor influencing purchase. Consumers were influenced not only by intrinsic characteristics of the eggs but also by large-scale producers' brands. Consumers relied upon the brand despite reduced competition because they found it difficult to identify shelf life and/or cleanliness. Small businesses and/or large-scale retailers can remain competitive by maintaining the freshness and cleanliness of the eggs. Further studies need to investigate areas in which consumers' cognition of the product is poor and/or the purchase inclination with regard to less developed industries such as eggs. In this study, the greatest problem was that consumers did not consume in accordance with the current situation as consumers have preferred fresh and clean eggs for a long time compared to purchase decisions based on external brands and/or packaging.

• 한국식품조리과학회지
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• 제18권6호
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• pp.613-618
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• 2002

전란(全卵)의 첨가수준을 달리하여 제조한 약과의 저장기간에 따른 기계적, 관능적 품질특성을 평가하였다. Texture profile analysis에 의한 물성특성의 경우 전란첨가량 및 저장기간에 따라 시료간에 유의적인 차이를 보였는데, 전란 첨가량 및 저장기간이 증가함에 따라 그 값이 증가하여 약과가 단단하게 경화되는 것으로 나타났다. 기계적 색도의 경우 전란첨가량에 따른 유의적인 차이를 보이지 않았으며, 저장기간이 경과함에 따라 약과의 명도 및 적색도는 증가하였고, 황색도는 감소하는 것으로 나타났다. 관능적 품질의 경우 관능검사 결과 약과의 종합적인 기호도는 10g의 전란 첨가시가 가장 선호되는 것으로 나타났으며, 30g 이상의 전란첨가는 관능적 품질을 저하시킬 수 있는 것으로 나타났다. 또한 약과에 전란첨가시 색, 외관, 맛, 풍미 등에는 큰 영향을 미치지 않는 것으로 나타났다.

• 한국식품영양학회지
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• 제29권4호
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• pp.449-455
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• 2016

We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

• 한국환경과학회지
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• 제20권11호
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• pp.1403-1415
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• 2011

To understand the transport of anchovy egg-larvae, an integrated model consisting of a hydrodynamic model and a three-dimensional Lagrangian diffusion model was used for the anchovy Engraulis japornicus egg-larvae trace. Fist, in order to determine the circulation characteristics of the South Sea of Korea, residual flow according to tide, density and wind effect was investigated. In offshore regions, tide-induced residual current tends to flow eastward during the spring tide and westward during the neap tide. Residual flow is irregular due to the bottom topography in the coastal area. No special tendency was apparent in the open sea. Especially, the flow in the offshore regions showed results similar to that of the Tsushima Warm Current. The transport of anchovy egg-larvae is decided the physical properties of sea water. It is estimated that anchovy eggs spawned near the Jeju Island travels offshore, rather than to coastal areas, and grow in the front area between the coastal sea and offshore regions.

• 한국식생활문화학회지
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• 제33권6호
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• pp.580-587
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• 2018

The baking properties of rice bread with polydextrose (3, 6, and 9%), enzymes (0.006, 0.009, and 0.018%) and egg (1.32 and 2.64%) were investigated. The specific gravity and color (L, a, b) of the dough, as well as the appearance, color (L, a, b) and texture of the rice bread were analyzed. The springiness, chewiness, gumminess (p<0.01) and hardness (p<0.001) of the rice bread tended to increase as the amount of added polydextrose increased. Replacement of rice flour with hemicellulase, glucose oxidase and fungal amylase are effective for producing rice bread. Replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). Replacement of rice flour with 1.32% egg white also had a significant effect on increasing the volume and decreasing the hardness of the rice bread (p<0.001). These results suggest that replacement of rice flour with 0.009% glucose oxidase and 0.006% fungal amylase, and 1.32% egg white are effective for producing rice bread with good volume and hardness.

• 한국수산과학회지
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• 제56권5호
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• pp.676-683
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• 2023

The development of the egg, larvae, and juveniles of Acheilognathus macropterus from the Wicheon stream of Nakdonggang River was investigated for early life history characteristics. The fish used in the study were collected from Wicheon stream located in Bian-myeon, Uiseong-gun, Gyeongsangbuk-do. The fertilized egg was 1.88±0.09 mm (n=30) in long diameter and 1.34±0.06 mm (n=30) in short diameter. After fertilization at a water temperature of 20℃, the egg took 31 h and 40 min to hatch. Newly hatched larvae had an average total length of 3.92±0.13 mm (n=30) and possessed a yolk sac the mouth and anus were not developed. Twenty days after hatching, the postflexion larvae had an average total length of 8.08±0.29 mm (n=30), with the tail tip fully bent at 45° and began feeding. Thirty-three days after hatching, the number of fin stems reached an integer with an average total length of 15.0±1.08 mm (n=30). In this study, differences in the egg size, hatching time, melanophore development period, and distribution location were confirmed between A. macropterus and allied species.

• 한국산학기술학회논문지
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• 제17권10호
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• pp.204-212
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• 2016

본 연구는 난각의 손상 없이 조미액 가압침투 방법을 이용하여 편리하게 식용할 수 있는 훈제 계란을 개발하고, 제품의 품질 특성에 대하여 연구하였다. 동결 건조된 훈제 계란의 일반성분의 경우 수분 2.43%, 조회분 4.11%, 조단백질 46.08%, 조지방 40.85%, 탄수화물은 6.53%이었으며, 총 폴리페놀 함량은 3.11 mg%, 총 포화지방산의 함량은 35.70%, 불포화지방산은 64.30%로 나타났다. 주요 포화지방산으로 Palmitic acid(C16:0), Stearic acid(C18:0), Lauric acid(C12:0) 이었고, 주요 불포화지방산으로는 Oleic aicd(C18:1), Linoleic aicd(C18:2)로 나타났다. 색도는 훈제 계란은 훈연에 의해 난각의 색이 매우 짙은 갈색이었고, 난백, 난황, 난각은 삶은 계란에 비해 어둡게 나타났으며, a(redness)값은 훈제 계란이 높게 나타났다. 훈제 계란은 삶은 계란에 비해 관능적으로 매우 우수하게 나타났다. 이는 조미액과 훈연향에 의해 선호도가 높아졌다고 판단된다. 본 연구 결과는 난각의 손상 없이 조미액이 침투된 훈제 계란을 제조하는 방법과 그 품질 특성을 연구함으로써 국내 계란을 이용한 가공식품 개발과 난 가공 산업의 발전에 영향을 줄 수 있을 것으로 생각된다.

• 한국어류학회지
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• 제22권4호
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• pp.217-224
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• 2010

참홍어(Raja pulchra)는 서해지역에서 산업적으로 활용도가 높고 개체군 크기의 축소가 예상되므로 인공증식 기술 개발과 보존을 위해 일련의 연구를 수행하였다. 이 연구는 연중 대형 난각의 형태로 다회 산란하는 특성과 완전한 형태로 부화하는 치어의 특징을 기록하였다. 난소 내 난은 평균 179.8 (54~247)개로 직경이 5가지 무리로 구분되어 순차적인 산란에 기여하는 특성을 보였다. 난각은 다른 홍어류의 종과 구분되는 특징적 구조를 보였으며, 하나의 난각내에 포함되는 배의 수는 2~6개 범위이었다. 아울러 난각내에서 발생하는 자어와 부출 직전에 해당하는 치어의 형태적 특징 및 변화를 분석하여 기술하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제14권6호
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• pp.850-854
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• 2001

Feed intake, egg weight, rate of lay and shell quality characteristics were measured in an Australian tinted egg laying strain from 31-42 weeks of age, housed at $30^{\circ}C$ and provided drinking water at 5, 10, 17 and $30^{\circ}C$. In a second experiment a European brown egg laying strain (59-66 weeks of age) housed at $30^{\circ}C$ were provided drinking water at 5, 10, 15 and $30^{\circ}C$. Brown egg layers given cool drinking water (5, 10 and $15^{\circ}C$) consumed more (p<0.05) feed and produced significantly (p<0.05) thicker and heavier shells than hens given drinking water at ambient temperature ($30^{\circ}C$). However the tinted egg layers given chilled drinking water only consumed more (p<0.05) feed and produced thicker (p<0.05) and heavier (p<0.05) shells when consuming drinking water at $5^{\circ}C$. As the tinted egg layers acclimatised to the environmental temperature there was a decline in the influence of cool drinking water on feed intake and shell quality. For brown egg layers, however, cool drinking water resulted in an improvement (p<0.05) in feed intake and shell quality over the entire period birds were provided cool water. These studies suggest that there is potential for using cool drinking water to improve feed intake and shell quality of hens housed under hot conditions. The combination of high ambient temperature and high drinking water temperature, a common occurrence in Australian layer sheds, should be avoided.

• Animal Bioscience
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• 제34권2호
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• pp.285-294
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• 2021

Objective: This study was conducted to investigate the supplementary effect of a phytogenic blend (SPA: a mixture containing fermented Schisandra chinensis pomace, fermented Pinus densiflora needle extract, and Allium tuberosum powder in the ratio of 2:2:1) on egg production, egg quality, blood constituents, and visceral organs in laying hens. Methods: A total of 135 Hy-line brown laying hens (48-wk-old) were randomly allocated to three dietary treatments with 5 replicates of 9 hens. The control group (CON) was fed a basal diet (no exogenous SPA addition) and the experimental groups were fed the basal diet containing SPA at the level of 0.1% and 0.3% for 6 weeks. Results: The feed intake was significantly improved in SPA supplemented groups as compared with the control (p<0.05). However, egg production, daily egg mass, and feed conversion ratio were not different among the dietary treatments (p>0.05). For egg quality traits, only Haugh unit (HU) was significantly improved in SPA (0.3%) (p<0.05) as compared with other groups. However, HU was not affected during 4-wk of storage at 18℃ among the dietary treatments (p>0.05). Furthermore, SPA supplementation did not affect the blood biochemical constituents except for the phosphate content, which was significantly higher in SPA groups than the CON group (p<0.05). There were no significant differences in visceral organ characteristics and immune indicators (immunoglobulin A [IgA], IgG, and IgM) in SPA or CON groups. Conclusion: This study suggested that the supplementation of SPA may have beneficial effects on feed intake and egg quality in laying hens.