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Gap Don Kim,Jin Yeon Jeong,Sun Jin Hur,Han Sul Yang,Jin Tae Jeon,Seon Tea Joo 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.4
This study examined the relationship between meat color and myoglobin content, and evaluated their influence on muscle fiber characteristics and overall pork quality. Four groups of pigs were classified by lightness (CIE L) and redness (CIE a): HH, high lightness and high redness; HL, high lightness and low redness; LH, low lightness and high redness; LL, low lightness and low redness. Myoglobin content ranged from 1.2 mg/g to 2.1 mg/g, and was highest in the LH group and lowest in the LL group (p
Kim, Gap-Don,Jeong, Tae-Chul,Yang, Han-Sul,Joo, Seon-Tea,Hur, Sun Jin,Jeong, Jin-Yeon Elsevier 2015 FOOD SCIENCE AND TECHNOLOGY -ZURICH- Vol.62 No.2
<P><B>Abstract</B></P> <P>The present study adopted a proteomics approach to discriminate between the expression of different proteins in meat exudates from fresh and freeze-thawed (FT) pork. The porcine <I>longissimus thoracis</I> muscles were stored at 1.0?±?0.5?°C for 60?h, and the remainder was exposed to freeze-thawing at?−20.0?±?0.5?°C for 48?h and at 1.0?±?0.5?°C for 12?h. The released meat exudates were collected, and the amount of exudate and the protein content and expression were analyzed. Two-dimensional gel electrophoresis and mass spectrometry (2DE/MS) identified 450 protein spots from meat exudates. The expressions of 15 and 9 proteins were significantly (p?<?0.05) higher in the fresh pork and in FT pork, respectively. 22 proteins could be selected as markers to discriminate between fresh and FT pork.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Proteomics was employed to discriminate between fresh and freeze-thawed (FT) pork. </LI> <LI> In total, 450 proteins were identified in meat exudates by 2-DE and MS analysis. </LI> <LI> Twenty-two proteins were selected as discrimination markers for fresh or FT pork. </LI> </UL> </P>
全太甲,尹璿 全南大學校 農業科學技術硏究所 1997 農業科學技術硏究 Vol.32 No.-
In agricultural marketing, physical distribution, which can narrow the time geographic gap between producer and consumer, has been weighted by agricultural character in itself and changes of agricultural surrounding. The developments of several factors like production, marketing, consumption and international sector in agriculture have caused the change of agricultural physical distribution, but according to the shortage of facility and investment to these parts, farmers have paid much marketing costs and decreased their income. So this paper has found the way to decrease marketing bill, The rationalization of agricultural physical distribution is as following. First, we should construct the rational system. which could lessen the marketing step through vertical and horizontal integration. Second, standardization of marketing instruments should be promoted in physical distribution. Third, we should construct the unit road system to manage the transportation, package, load and storage totally. Fourth, agricultal physical distribution should be enforced to joint together. At that time, total cost in marketing will be lessened.
녹차 추출물의 첨가가 간장 양념계육의 냉장 저장 중 이화학적 특성에 미치는 영향
김갑돈(Gap-Don Kim),정진연(Jin-Yeon Jeong),정은영(Eun-Young Jung),서현우(Hyun-Woo Seo),김상호(Sang-Ho Kim),강근호(Guen-Ho Kang),최양호(Yang-Ho Choi),주선태(Seon-Tea Joo) 韓國家禽學會 2010 韓國家禽學會誌 Vol.37 No.3
Ready-to-cook 식품으로 미생물 안전성이나 저장성이 상대적으로 낮은 양념계육에 녹차 추출물을 첨가함으로써 냉장 저장 기간 동안 녹차 catechin류에 의한 양념계육의 미생물 안전성 및 저장성 등에 대한 효과를 조사하였다. pH는 모든 처리구가 저장 기간의 증가에 따라 감소하였다가 다시 증가하였고, 육색에 있어서는 녹차 추출물이 양념계육을 다소 어둡게 하였으며, 저장 후기에는 a*를 제외하고 처리구간 차이를 나타내지 않았다(p>0.05). VBN, TBARS 및 총균의 변화에서는 저장 후기에 대조구가 T1 및 T2 처리구에 비해 유의적으로 높은 값을 나타내었다(p<0.05). TBARS의 값이 다른 처리구보다 높은 값을 나타내었던 대조구의 저장 16일 지방산 조성의 변화는 linoleic acid에서 가장 높은 값을 나타내었다(p<0.05). 녹차 특유의 짙은 색과 냄새로 인해 양념계육의 향을 다소 없애고 기호도를 떨어뜨린 결과를 나타내었다. 따라서 녹차 추출물이 양념계육의 미생물 안전성 및 저장성 증대에 효과가 있었으나, 향 및 기호성에는 부정적인 영향을 미친 것으로 나타났다. The objective of this study was to investigate the effects of addition of green tea extracts on physicochemical properties and shelf-life of seasoned chicken with soy sauce during cold storage. Treatments (C, T1 and T2) containing various levels (0, 1 and 2%, respectively) of green tea extracts were manufactured, and we investigated pH, meat color (L<SUP>*</SUP>, a<SUP>*</SUP>, b<SUP>*</SUP>), volatile basic nitrogen (VBN), thiobarbituric acid reactive substances (TBARS), total plate counts, fatty acid composition and sensory scores during cold storage for 16 days. T1 and T2 have more dark color than control during storage time. VBN, TBARS and total plate count of control were significantly higher than those of T1 and T2 at the latter storage time (p<0.05). Also, VBN, TBARS and total plate count of all treatments was increased with storage time. Linoleic acid was the highest value in control which had the highest value of TBARS in day 16 (p<0.05). Aroma value of control was significantly higher in storage time except day 16 than those of T1 and T2 (p<0.05). Acceptability value of control was significantly higher than those of T1 and T2 in day 4, 8 and 12 (p<0.05).
SRT Division Based on Redundant Signed Number
Han, Seon Kyoung,Kim, Yong Dae,You, Young Gap Trans Tech Publications, Ltd. 2005 Key Engineering Materials Vol.277 No.-
<P>SRT division schemes are presented based on a redundant number operand format aiming high speed operation. The proposed SRT division method based on a redundant binary adder (RBA) and one based on a recoded binary signed digit adder (RBSDA) show a 33% and 50% speed improvement, respectively. The time complexity of the proposed division based on redundant number is O(n); importantly, the redundant number based design is easy to implement due to its structural regularity.</P>
Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp
Kim, Gap-Don,Go, Gwang-Woong,Lim, Hyun-Jung,Jung, Eun-Young,Seo, Hyun-Woo,Jeong, Jin-Yeon,Joo, Seon-Tea,Yang, Han-Sul Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.1
The aim of this study is to evaluate the availability of salted and fermented fish (SFF) including salted and fermented anchovy (SFA) and shrimp (SFS) as a marinade of beef jerky. In curing solutions, half (SFA 1 and SFS 1) or whole (SFA 2 and SFS 2) salt-water was replaced with SFF juices. Higher water activity ($a_w$) was found in the beef jerky cured with SFFs than the control (C) (p<0.05). The SFFs had the effect of causing a decrease in hardness and an increase in cohesiveness (p<0.05). Among the treatment samples, springiness was the highest in SFA2 and SFS2 (p<0.05) and the lowest values of Warner-Bratzler shear force were found in SFA1 and SFA2 (p<0.05). The SFFs also had the effect of increasing the flavor of the sensory properties; however, color measurements from both the instrumental surface color ($L^*$, $a^*$, $b^*$, chroma, and hue angle) and color of sensory evaluation were decreased by addition of SFFs (p<0.05). Therefore, we conclude the SFFs can improve the texture and sensory properties of the beef jerky. In particular, the SFS is a good ingredient for the curing solution. However, studies are still needed on improving the $a_w$, pH, and surface color of the beef jerky to apply the SFFs for making beef jerky.