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복분자 분말을 첨가한 양갱의 항산화 활성 및 품질 특성
성기협,한혜영 한국외식산업학회 2019 한국외식산업학회지 Vol.15 No.3
In this study, the quality characteristics and antioxidant activity of the bokbunja yanggaeng manufactured by adding the bokbunja powder with good health function were compared and analyzed to develop products with good quality and taste, and to present the possibility of commercialization and manufacturing conditions of the bokbunja yanggaeng. The increase in the amount of boobunja added has increased moisture and brix, but pH is decreased, In Hunter 's color values, L value and b value showed low value as the amount of the bokbunja powder increased, and a value indicating redness showed high value. In Texture, hardness and gumminess were higher as the amount of bokbunja powder was increased, Springiness and cohesiveness were lower and showed significant (p<0.001) differences between each added group. Both the DPPH radical scavenging activity and total phenol content were higher as the addition of the boobunja powder increased. In particular, it is judged that the 4% addition of the boobunja powder is most appropriate for manufacturing yanggaeng by adding the boobunja powder as the symbol of the sensual evaluation is high in the 4% addition group of boobunja powder.
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.
성기협 한국외식산업학회 2022 한국외식산업학회지 Vol.18 No.1
By utilizing the excellent nutritional value and physiological activity of Tenebrio molotter, it was intended to increase foodological value and promote consumption of Tenebrio molotter by developing health functional Tenebrio molotter porridge as a protein material food that is beneficial to the elderly. The moisture content and pH of the Tenebrio molitor porridge decreased as the amount of addition increased, the lowest was 16.34% of moisture and 5.95 of pH in PTP8. The solid content of Tenebrio molitor porridge significantly decreased with increasing additives, and viscosity increased with increasing addition, highest at 3763.96 cp in PTP8. The L-value of Tenebrio molitor porridge decreased as the amount added increased, but increased as the values a and b increased. Total polyphenol content and DPPH radical scavenging activities of Tenebrio molitor porridge were the highest at 3.88 μg/mL and 46.47% in PTP8. The sensory quality characteristics showed the highest preference in PTP4 with color and flavor, taste and all-acceptability of 6.45, 6.60, 6.20, and 6.95. When producing porridge by adding Tenebrio molitor, it is judged that the addition of 4% with excellent total polyphenol content and DPPH radical scavenging activities and the highest color, flavor, taste and all-acceptability would be suitable. .
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.