• 한국축산식품학회지
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• 제32권3호
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• pp.316-322
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• 2012

This study was conducted to evaluate the effects of soaking pH and extraction temperature on the physicochemical properties of chicken skin gelatin. In order to extract gelatin from chicken skin, the chicken skin was soaked at various pH ranges (1-13) and was extracted at 75 and $100^{\circ}C$. For the rate of weight increase, the highest value was obtained from two pH ranges (1-2 and 12-13). In addition, the rate of weight increase was affected by soaking time. The alkali treatments had greater crude protein content as well as total extraction yield compared to the acid process (p<0.05), and the increased extraction temperature resulted in a significant (p<0.05) increase of crude protein content and total extraction yield. All treatments showed ${\alpha}1$ and ${\alpha}2$ chains derived from type I collagen on SDS-PAGE. The pH value and color of gelatin gel (6.67%) were affected by soaking pH and extraction temperature. Chicken skin gelatin gel extracted at $75^{\circ}C$ after soaking at a pH of 2 had the highest melting point (p<0.05) and gel strength among all treatments. Although the chicken skin treated with the alkali process had a higher yield, a lower extraction temperature following the acid process would be better for obtaining superior gelatin from chicken skin.

• 한국축산식품학회지
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• 제32권3호
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• pp.268-273
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• 2012

The aim of this study was to evaluate the effects of tumbling condition (time and temperature) on the quality characteristics of restructured chicken breast ham. Tumbling conditions were 10, 30, and 60 min at 3 or $-3^{\circ}C$, respectively. After tumbling, quality characteristic regarding the treatments processed by each condition were measured. There were no significant differences in pH levels among tumbling time or temperature. Treatments involving 60 min of tumbling had significantly higher water holding capacity (WHC) than that tumbled for 10 min, but WHC was not affected by the tumbling temperature. The tumbling condition at $-3^{\circ}C$ for 60 min demonstrated the most effective cooking yields for restructured chicken breast ham. Myofibrillar protein solubility of treatments tumbled for 60 min had the highest value of all, regardless of tumbling temperature. The hardness of treatments tumbled at $-3^{\circ}C$ were lower than those at $3^{\circ}C$; however, the springiness of treatments tumbled for 60 min were significantly higher than those regarding the treatments tumbled for 10 and 30 min. Therefore, tumbling technology for 30 min or more at $-3^{\circ}C$ can produce restructured chicken breast ham of excellent quality.

• 한국축산식품학회지
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• 제32권1호
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• pp.54-61
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• 2012

Makgeolli lees is a by-product of the makgeolli brew processing. Makgeolli lees contains high levels of fibers, which can be separated and used to develop foods rich in dietary fibers. The purpose of this study was to determine the effect of makgeolli fibers (0-4%) on proximate composition, caloric content, pH, color, cooking yield, textural profile, and sensory characteristics of chicken-emulsion sausages. The moisture content of 1, 2, and 3% makgeolli lees fiber-amended product was higher than the control, while that of the 4% product was not. Total calorie estimates of makgeolli lees fiber-amended sausages were lower than the control, except for in the case of the 4% treatment. Moreover, chicken sausages supplemented with makgeolli lees fiber had higher cooking yields and improved textural properties. Chicken emulsion sausages prepared with makgeolli lees fiber had improved overall acceptability, and the best results of sensory characteristics were obtained for the emulsion sausages containing 2% makgeolli lees fiber.

• 한국축산식품학회지
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• 제32권2호
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• pp.174-183
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• 2012

The effects of dietary fiber extracted from pumpkin (pumpkin fiber) on physicochemical properties, textural properties, and sensory characteristics of chicken frankfurters were investigated. Chicken frankfurter was supplemented with pumpkin fiber at levels of 0, 1, 2, 3, and 4%. Adding different levels of pumpkin fiber affected the proximate composition of the chicken frankfurters (p<0.05), except for protein content. In addition of different levels of pumpkin fiber influenced the physicochemical and textural properties of the chicken frankfurters (p<0.05). The yellowness, viscosity, and hardness were higher in chicken frankfurters samples containing pumpkin fiber than those in the control (p<0.05). The results showed that chicken frankfurter samples with higher pumpkin fiber levels had lower lightness values (p<0.05), as well as less cooking loss, emulsion stability, and lower color scores (p<0.05) compared to those control without pumpkin fiber treatment. The chicken frankfurters with 2% and 3% pumpkin fiber had higher overall acceptability than that of the control (p<0.05). The results show that adding pumpkin fiber produced acceptable chicken frankfurters and improved their quality characteristics.

• 한국축산식품학회지
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• 제31권6호
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• pp.799-806
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• 2011

This study was conducted to evaluate the effect of the aging period prior to freezing on the meat quality of Hanwoo longissimus dorsi (LD) muscle. Three different combinations of aging and freezing periods (0/90, 20/70, and 40/50) were examined using LD muscle at 24 h postmortem under an identical storage time of 90 d. The pH and lightness slightly increased with increasing aging period. However, there were no significant (p>0.05) differences in redness and yellowness. The solitary freezing treatment (0/90) had the significantly (p<0.05) lowest moisture content. The un-aged treatment had a significantly (p<0.05) higher total loss than the aged treatments due to an increase in thaw drip loss. The aging significantly improved the myofibrillar fragmentation index and shear force of Hanwoo LD muscle (p<0.05). In addition, the aged treatments produced a higher flavor, tenderness, juiciness, and overall acceptability relative to un-aged treatment. However, there was no significant (p>0.05) difference in shear force and sensorial properties between 20 and 40 d aging prior to freezing. Therefore, 20 d aging prior to freezing may be a sufficiently effective strategy to improve the tenderness and sensorial properties of Hanwoo LD muscle.

• 한국축산식품학회지
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• 제34권2호
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• pp.158-165
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• 2014

The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced-fat sausages formulated with BSG pre-emulsion is lower than that of the control (p<0.05). The redness, yellowness, and apparent viscosity of reduced-fat chicken sausages increase proportionally with increasing BSG pre-emulsion (p<0.05). With increasing BSG pre-emulsion concentration, the fat contents and energy values are decreased in reduced-fat chicken sausages (p<0.05). The BSG pre-emulsion improves the hardness, gumminess, and chewiness of reduced-fat chicken sausages (p<0.05), and the reduction in fat and the addition of BSG pre-emulsion had no influence on the cohesiveness of the chicken sausage. And there is no significant difference in the overall acceptability among control, T1 (chicken sausage with 20% of BSG pre-emulsion, 10% of fat addition), and T2 (chicken sausage with 25% of BSG pre-emulsion, 5% of fat addition) (p>0.05). Therefore, our results indicate that BSG is effective dietary fiber source for manufacturing of reduced-fat meat product and suggest that 20-25% of BSG pre-emulsion is suitable for pork back fat in chicken sausages.

• International Journal of Computer Science & Network Security
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• 제22권2호
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• pp.376-384
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• 2022

The article considers the features of the organizational-economic mechanism of attracting investment resources in the innovative development of regions in terms of sustainable development. Factors influencing the investment activity of regions in terms of sustainable development, including: institutional structure, intellectual capital, level of innovation infrastructure, business development, financial and credit component, level of human resources development, information environment, production development, environmental component. Factors influencing the attraction of investment resources in the regions are identified. The dynamics of changes in the volume of capital investments and foreign direct investment in Ukraine is analyzed. The regional features of the distribution of capital investments in the conditions of sustainable development are revealed. The essence of the main principles on the basis of which the organizational - economic mechanism of attraction of investment resources in innovative development of regions in the conditions of sustainable development should be formed is analyzed. A set of measures to regulate the investment processes of the regions has been identified. The mechanism of attraction of investment resources in innovative development of regions in the conditions of sustainable development is outlined. The results of activity of separate Agencies of regional development for 2020 in the direction of investment and innovation activity and increase of level of investment attractiveness of regions are analyzed. Important prerequisites for the effective implementation of the organizational-economic mechanism for attracting investment resources in the innovative development of regions in terms of sustainable development are identified. The main directions of directing the efforts of the organizational-economic mechanism to ensure the attraction of investment resources in the innovative development of regions in the context of increasing the level of investment activity in the regional aspect are substantiated.

• 한국축산식품학회지
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• 제31권6호
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• pp.817-826
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• 2011

The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.

• 인간행동과 음악연구
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• 제10권1호
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• pp.47-66
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• 2013

본 연구에서는 지적장애 중 고등학교 학생들의 효과적인 음악 수업을 위하여 교수 학습 지도안을 개발하였다. 지도안 구성 시 특수교육 분야에 관련서비스로써 역할을 해 온 음악치료 영역을 음악 교과 수업 장면에 접목시켰다. 지도안은 2008개정 특수학교 교육과정의 음악과에서 각 영역별로 주제를 재구성하여, 제재를 한 가지씩 선정하였고 교육적, 치료적인 목적에 따라 학생들의 기능 수준별로 나눈 3단계의 학생활동과 교사활동으로 구성하였다. 개발된 교수 학습 지도안은 특수음악교사 3명과 음악치료사 3명의 검증을 거쳐 1차와 2차 피드백을 받아 내용을 수정 보완하는 과정을 거쳤다. 그리고 지각, 표현, 감상 영역에 따른 단계적이고 연속적인 교육활동을 위하여 개발한 교수 학습 지도안을 바탕으로 총 20차시의 지도 계획표와 한 학기 분량의 월별 지도 계획을 제시하였다. 앞으로 본 연구의 결과가 지적장애 학교에서의 효과적인 음악 수업을 위한 자료 개발과 향후 개정 교육과정에 활용할 수 있는 기초 자료가 될 것이다. 더불어 음악치료적 접근을 중심으로 음악 수업환경을 제공하는 새로운 방법론적 아이디어를 제공할 수 있을 것이다.

• 환경정책연구
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• 제6권1호
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• pp.41-60
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• 2007

생물다양성협약의 핵심의제인 '유전자원에 대한 접근 및 이로부터 발생하는 이익의 공유(ABS)'에 관한 주요 논의 요소를 도출하고, 우리나라에 미치는 영향과 이를 대응하기 위한 정책방향을 제안하고자 하였다. ABS에 관한 주요 논의 내용은 유전자원의 접근과 유전자원의 이용으로부터 도출되는 이익의 공정하고 균등한 배분에 대한 Bonn 지침'의 법적인 구속력을 발휘할 수 있는 국제레짐(International Regime)의 마련, 유전자원의 기원 및 출처 등에 대한 국제인증제도, ABS의 사전통보승인(PIC)과 상호합의조건(MAT)의 의무준수 등이다. 풍부한 유전자원의 보유국이대 개도국들은 유전자원에 대한 이익공유의 최대화, 유전자원에 대한 전통지식의 권리인정, 자국의 유전자원 보전과 이용을 위한 선진외국으로부터의 기술이전 및 재정지원 요구 등의 주장을 통하여 생물다양성협약을 자국의 이익을 추구할 수 있는 주요한 수단으로 이용하고 있다. 반면 선진국들은 자국의 이익을 최대화하기 위하여 외국의 유전자원에 용이하게 접근하고 ABS에 유전자원의 이용기술의 권리인 지적재산권을 반영하도록 노력하는 등 개도국의 주장과는 대립되어 있다. Bonn지침과 ABS의 의무준수 등에 관한 동 협약의 결정내용 등은 우리나라에 긍정적이고 또한 부정적인 영향을 나타내고 있다. 특히 유전자원이 풍부하지 않은 우리나라의 경우, 국민의 의식주에 필요로 하는 유전자원의 수입이 더욱 어려워질 것이고, 유전자원을 훼손하는 국내 각종 개발 사업은 더욱 큰 제한을 받게 될 것이다. 따라서 해외의 유전자원을 확보하고, 유전자원의 보전 및 이용에 관한 고유기술 개발 등에 관한 경제적 부담이 증가 할 것이다. 이러한 부정적인 영향을 최소화하기 위해서는 ABS에 관한 우리의 입장을 구체적으로 정립하고, 국제사회의 흐름을 우리에게 유리하게 이끌어 나가야 한다. 이를 위해서는 i) 국제적인 ABS 논의동향과 향후 논의의 결정사항이 우리나라에 미치는 영향에 대한 과학적이고 체계적인 연구의 추진, ii) ABS에 관련된 영향을 대응할 수 있는 국가의 이행계획을 수립하고 이행, iii) 상기 이행계획의 지속적인 모니터링을 통해 그 효율성을 검정하고 이를 통해 이행계획을 개선, 그리고 iv) ABS에 관한 여타의 국제적인 논의에도 적극적으로 임해야 할 것이다.