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지방의 종류가 돈육 Patty 의 품질 특성에 미치는 영향
박경숙,윤동화,문윤희,이경수,박현숙,정인철,Park, Kyung-Sook,Youn, Dong-Hwa,Moon, Yoon-Hee,Lee, Kyung-Soo,Park, Hyun-Suk,Jung, In-Chul 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.3
This study was carried out to investigate the effect of lipid type on the physicochemical properties and sensory score of pork patties. The samples consisted of pork patties containing 20% pork fat (PP), 20% olive oil (OP), and 20% soybean oil (SP). The surface color, water holding capacity, increased rate in thickness, decreased rate in diameter, rheological properties, pH, VBN content and TBARS value were determined for the pork patties as the physicochemical properties: the sensory scores were also evaluated. The $L^*$ value for PP was the highest, and the lowest for OP among the samples (p<0.05). For the $a^*$ value OP was the highest among the samples, and the $b^*$ value of OP was lower than that of the PP (p<0.05). The water holding capacity and increased rate of thickness were higher for PP than for OP and SP (p<0.05). The cooking loss and decreased rate of diameter of PP were lower than those of OP and SP (p<0.05). The hardness and springiness of OP and SP were higher than those of PP, and SP had the highest chewiness among the samples (p<0.05). However, cohesiveness and gumminess were not different among the samples. The pH of SP was the highest among the samples, and the TBARS value of OP was lowest (p<0.05). The VBN contents were not different among the samples. The amounts of raw color for OP and SP were higher than that of PP (p<0.05). The raw aroma was not different among the samples. Also, roasted aroma and taste were not different among the samples, but the tenderness, juiciness, and palatability of SP were the highest among the samples (p<0.05).
박경숙,Park, Kyung-Sook 한국식품영양학회 2021 韓國食品營養學會誌 Vol.34 No.5
In this study, antioxidative activities of Jeolpyun containing Smilacis chinae R. extract powder (2%, 4%, 6%, 8%) were evaluated using total polyphenol contents, electron donating ability on 2,2-diphenyl-1-picrylhydrazyl (DPPH) and decomposing ability of hydrogen peroxide. In chromaticity analysis, the brightness significantly decreased with increasing Smilacis chinae R. extract powder content. Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the highest value (9.67±0.603) for the redness and 2% Smilacis chinae R. extract powder was the highest value (14.20±0.917) for the yellowness. Total polyphenol contents of Jeolpyun containing 8% Smilacis chinae R. extract powder were the highest content of 17,320±390.38 ㎍ gallic acid equivalent/mL (GAE/mL). Total polyphenol contents were significant relation at p<0.05. Electron donating ability for Jeolpyun containing 8% Smilacis chinae R. extract powder revealed the highest electron donating ability (74.24±0.827%). Electron donating abilities revealed significant difference (p<0.05). Jeolpyun containing 6% Smilacis chinae R. extract powder revealed the most hydrogen peroxide decomposing ability (-3.38±1.44) and hydrogen peroxide decomposing ability revealed significant difference (p<0.05).
다중 경로 페이딩 채널에서 M 진 직교 신호화를 적용한 다중 반송파 CDMA 시스템의 성능 분석
박경숙,김항래,김남,박성균,Park, Kyoung-Suk,Kim, Hang-Rae,Kim, Nam,Park, Sung-Kyun 한국전자파학회 2001 한국전자파학회논문지 Vol.12 No.3
In this paper, the performance of a multicarrier CDMA system applying M-ary orthogonal signaling and adaptive subchannel allocation scheme is analyzed for forward links in Rayleigh fading channel. Also, the effect of error caused by subchannel allocation is analyzed. In the proposed system, each DS waveform is transmitted over the subchannel having the biggest fading among L subchannels. Considering M-ary orthogonal signaling and 4 subchannels, the BER of $10^{-3}$ is satisfied if SNRs are 7.33 dB, 5.33 dB, and 4.47 dB for k = 1, 2, and 3, respectively. Therefore, SNR is decreased as k is increased. If the error of subchannels exists, the BER of $10^{-3}$ is met if SNR is 8.18 dB in the absence of M-ary orthogonal signaling. So, a required SNR is declined about 0.85 dB. Adding the M-ary orthogonal signaling with k = 4, it is observed that the multicarrier CDMA system has performance improvement because a required SNR is 5.44 dB. 본 논문은 레일레 페이딩 채널 환경하에서 M 진 직교 신호화와 적응형 부채널 할당 방법을 사용하는 다중 반송파 CDMA 시스템의 순방향 링크에 대한 성능 및 부채널을 할당함에 있어서 발생하는 에러가 시스템 성능에 미치는 영향에 대하여 분석한다. 제안된 시스템은 각각의 DS 파형을 L개의 부채널 중 가장 큰 신호를 갖는 부 채널을 선택하여 전송한다. 이진 심볼은 M 진 직교 신호화 할 경우, 부 반송파의 수를 4로 가정한다면 BER이 $10^{-3}$을 만족하는 SNR의 값은 k=1, 2와 3에 대해 각각 7.33 dB, 5.33dB와 4.49dB로 k 값이 증가함에 따라 감소하였다. 부반송파수가 4이고 M 진 직교 신호화를 적용하지 않은 상태에서, 부채널 에러가 발생한다면 BER이 $10^{-3}$을 만족하는 SNR의 값은 8.18dB로 약 0.85dB 성능이 저하가 나타났다. k=4인 M 진 직교신호화를 적용할 경우, 요구되는 SNR의 값은 5.44 dB로 다중 반송파 CDMA 시스템의 성능이 개선되었다.
박경숙,정인철,Park Kyung-Sook,Jung In-Chul 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.6
This study was carried out to investigate the feeding effects of fermented wild grape by-product on pork meat qualities. The samples consisted of the pork not fed fermented wild grape byproduct(FWG-X) and the pork fed fermented wild grape byproduct(FWG-O). The moisture, crude protein, crude fat and crude ash were not significantly different between samples. The cholesterol and TBARS of FWG-O were lower than those of the FWG-X, and the salt soluble protein extractability of FWG-O was higher than that of the FWG-X(p<0.05). The calorie, cooking loss, water holding capacity, pH and volatile basic nitrogen were not significantly different between FWG-X and FWG-O. The meat colors of the a and b value of FWG-O were higher than those of the FWG-X, and in case of the fat color, the a value of FWG-O was higher than that of the FWG-X. The hardness, springiness, cohesiveness, gumminess, chewiness and shear force were not significantly different between FWG-X and FWG-O. The total amino acid contents of FWG-X and FWG-O were 74.35 and 69.59g/100g protein, respectively, The raw meat color of FWG-O was higher than that of the FWG(p<0.01), and the cooked meat color(p<0.05), taste(p<0.001), flavor(p<0.001), juiciness(p<0.01) and palatability(p<0.01) were superior to those of the FWG-X. This study showed that fermented wild grape by-product decreased the cholesterol content and lipid oxidation with enhancing the sensory score.