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저장 시간을 달리한 광어, 도미의 사후 경직에 따른 변화와 생선초밥의 품질 특성
성기협,채경연,홍진숙,Sung Ki-Hyub,Chae Kyung-Yeon,Hong Jin-Sook 동아시아식생활학회 2006 동아시아식생활학회지 Vol.16 No.4
The aim of this study was to determine the optimum storage time of flounder and seabream for the preparation of flatfish and sushi. With increasing storage time(0-6 hours) at 4$^{\circ}C$, the moisture, -and fat contents of flounder and seabream flatfish decreased while the total number of bacteria increased. Eicosapentaenoic acid and palmitic acid had the highest content in the flatfish fatty acid composition. The pH of flounder and seabream flatfish both decreased at 4 and 3 hours, respectively, and then increased. With increasing storage time, the hardness and cohesiveness decreased, while the springiness, gumminess,-and chewiness initially increased but then decreased. The rigor mortis increased with increasing storage time and the K values of flounder and seabream flatfish both increased at 4 and 3 hours, respectively, and then decreased, whereas ATP contents decreased and then increased. In the sensory evaluation of sushi, the flounder sushi with flatfish stored for 4 hours and the seabream sushi with flatfish stored for 3 hours were found to be the best making condition.
특급호텔종사원의 인구통계학적 특성에 따른 직무만족도가 이직의도에 미치는 영향
성기협(Ki Hyub Sung),이종호(Jong Ho Lee) 한국관광연구학회 2010 관광연구저널 Vol.24 No.1
The purpose of this study is to understand the effects of the job satisfaction of upscale hotel cooks who have an important status in the hotel industry on their intention to turnover, and to offer appropriate information for hotel human resource policies. In order to achieve this purpose, a determination of whether upscale cooks demographic variables have any differences on job satisfaction and whether job satisfaction has any effect on intention to turnover, needed to be made. To facilitate this, 343 cooks in eight upscale hotels in Seoul and Busan were selected, and frequency, factor and reliability, ANOVA, and regression analysis were implemented using the SPSS 14.0 program. In factor analysis, five factors regarding job satisfaction and one of turnover intention were analyzed. In ANOVA analysis for job satisfaction in relation to work period, the hypothesis was accepted as all job satisfaction factors appeared to be statistically significant. Job satisfaction according to number of turnovers showed a statistical significance only in work environment and relationship with a superior, thus the hypothesis was partially adopted. The hypothesis for job satisfaction in accordance with job position was selected due to statistical significance in all factors. Between work place and job satisfaction, only ability development and work environment were statistically significant, hence a partial hypothesis was accepted. In regression analysis, regarding the job satisfaction effect on intention to turnover, the hypothesis was partially accepted because a statistical significance appeared only with regards to benefit and wage.