저염농도의 자리발효식품의 가공에 관한 연구

송대진,김재하,강영주,김수현,고영환,하진환 濟州大學校 工科大學 産業技術硏究所 1990 産業技術硏究報告 Vol.1 No.-

This study was carried out to obtain the basic data on salted and fermented damsel fish(Jari-Jeot), one of the important traditional marine foods in Cheju-Do. and also to seek salt lowering method for the development of a new local tourist food. The results are as follows : The best organoleptic results were obtained after 60 days' fermentation for 25.0, 12.5 and 10% of salt-added group, and around 45 days for 7.5 and 5% of salt-added group. In raw fish ingredient IMP was abundant which marked 17.7 μmole/g while in fermented fish hypoxanthine was predominant but ATP and ADP were not detected after 30 days' fermentation. Sixteen kinds of free amino acids were detected and identified in Jari-Jeot instead of 17 kinds of those in raw sample. The abundant amino acids in Jari-Jeot after 60 days' fermentation were lysine. alanine, glutamic acid, glycine and leucine, and those were consisted of approximately 60% of the total free amino acids. During fermentation the content of TMAO was decreased gradually and no TMAO was detected after 75 days' fermentation while that of TMA was increased during fermentation up to 45 days' and decreased afterwards. The fatty acid of low-salt Jari-Jeot was composed of 31.9% of saturated acids, 13.2% of monoenoic acids and 54. 9% of of polyenoic acids. While the content of EPA in polyenoic acids was 1.9%, that of DHA was 23.0%. In order to lower salt concentaration of fermented damsel fish, additon of Pediococcus halophilus culture as a starter together with 10-12.596 of salt, 4-5% of KCI, and 2% of glucose gave as good quality as traditionally made Jari-Jeot.

적색근어류와 백색근어류의 조직화학적 연구

송대진 제주대학교 해양연구소 1981 해양자원연구소연구보고 Vol.5 No.-

As a survey of changes by freezing for red muscle fishes yellow tail(Seriola quinqueudiutu), mackerel (Scomber japonicus), horse markerel(Trachurus japonicus)-and white muscle fishes-yellow corvenia (Pseudosciaena manchuria), cutlass fish(Trichiurus lepturus), harvest fish(Pampus argenteus), microscopic test for homogenate were carried out. In the difference of microscopic external shape of muscle fiber between these two groups, white muscle fishes were thick and short while red muscle fishes are thin and long. In the fresh muscle homogenate, yellow corvenia was fragmented to myofibril level and intermixed as thread while mackerel was also fragmented to myofibril level, but it was cut into tiny pieces. Muscle homogenate after one month freezing storage showed either cohesion or loss of elasticity. This phenomena were more apparent in white muscle fishes than red muscle fishes.

패류의 영동에 관한 연구 : 4. 오분자기의 동결저장온도에 따른 품질의 변화

송대진,하진환,김수현 제주대학교 해양연구소 1985 해양자원연구소연구보고 Vol.9 No.-

소라의 식품학적 특성

송대진,김효선,하진환 제주대학교 산업기술연구소 2000 尖端技術硏究所論文集 Vol.11 No.2

Characteristics of turban shell, Batillus cornutus, as a food component was investigated to establish the data to use more effectively. Proline, glutamic acid, taurine and glycine were abundant in raw turban shell and those were consisted of 55.1% of the total amino acids. IMP and inosine were dominant in raw while those were decreased significantly during canning. Succinic acid, pyroglutamic acid and malic acid were abundant in raw and canned ingredients while the contents were decreased notably during canning. The polyenic acid such as arachidonic acid and EPA were abundant and followed by saturates and monoenes, in that order. Na. Mg. K and Ca were predominant in raw turban shell while those contents were decreased considerably during canning.

패류의 동결에 관한 연구 : 1. 소라의 동결

송대진,김수현,하진환 제주대학교 해양연구소 1984 해양자원연구소연구보고 Vol.8 No.-

To obtain the basic data for utilizing topshell, the changes of quality as pH, drip, free water content, water holding capacity, texture and color difference in shelled and frozen products during storage was studied. It was noticed that the pH of all frozen products (-10℃ and -35℃) were not changed markedly. Thaw exudate(drip) and free water content were increased as the storing period prolonged. The content of thaw exudate was risen slightly while free water content for all frozen products was increased notably marked 2.5 times in comparison with raw ones after 3 months storage. The water holding capacity for all frozen products were fell down steadily, it showed down 10% level at final stage of storage on the base of raw materials. It was revealed that the hardness and toughness were leveled up until the time of 2 months storage and then decreased moderately. There was not a significant change in elasticities and the degree of cohesiveness droped for all frozen storing periods. The color differences, expressed as L value mere reduced, the values of a and b were not changed markedly while the values of ΔE was increased as the frozen peried was extended.

직장여성의 댄스스포츠 참가가 직무스트레스, 직무만족, 생활만족의 변화에 미치는 영향

송대진,김동건 충남대학교 체육과학연구소 2007 體育科學硏究誌 Vol.25 No.1

The purpose of this study is to demonstrate the effect of career women's participation in dance sport activities on their ordinary life satisfaction, mainly focusing on the effect on the change of life satisfaction of the dance sport participants by measuring the degree of satisfaction and comparing the differences between 'before' and 'after' participations in the activities of the dance sport participants and non-participants who did not participate in the regular leisure activity. The results are as follows: First, the dance sport participation has a meaningful effect on job stress. Second, the participation exercises a meaningful effect on job satisfaction. Third, the participation has a meaningful influence on life satisfaction. Fourth, the causality between dance sport participation and job stress/job satisfaction/life satisfaction was found.

「개불」의 식품학적 연구 (Ⅱ) : 유리 유기산 및 betaine에 관하여

송대진 제주대학교 1969 논문집 Vol.1 No.-

개불의 유리 betaine 및 유기산의 실험결과를 요약하면, 1) 유리 betaine의 함량은 패류와 거의 비슷하며 총 질소의 10.2%를 차지하였다. 2) 유기산의 검출 결과 lactic, succinic, malonic, citric, fumaric, 등을 검출 하였으며 lactic, succinic acid의 Spot는 현저 하였다. 3) 유리 betaine 및 유기산, 아미노산 등의 병합된 맛이 개불의 독특한 풍미를 이룬다 볼 수 있다. 「Kae-Bul」(urechis unicintus) which is caught in the Southern coastal area of Korea from October through early spring of next year has been highly esteemed for its characteristic taste as one of the tasty food stuffs for raw fish or stew. Free organic acid and betaine were analysed as a component responsible for the taste. As a result, the following were attained. 1. Lactic acid, succinic acid, malonic acid, fumaric acid, citric acid, and two unknown chromatgram were detected by paper partition chromatography and succinic acid, lactic acid were dominant. 2. The amount of betaine was similar to that in shell fish, and it was 10.2% of Extractive Nitrogen. 3. The characteristic taste of Kae Bul can be attributed to the intermixed components such as organic acid, betaine, and Amino Acid.

유산소 운동 능력의 차이가 점증최대운동부하 후 피로회복과정에 미치는 영향

송영주,권대근,성동진,황정윤,박천조,김춘우 한국스포츠리서치 2003 한국 스포츠 리서치 Vol.20 No.1

This study was conducted to investigate the effects of aerobic capacity on blood lactate changes after supramaximal progressive loaded exercise. The subjects were divided into Handball players(HB, n=6)group and Control(CT, n=6)group. All subjects exercised according to the protocol by bicycle erogometer. Blood lactate concentration was also measured during the test time. The RER values of CT group were relatively higher than that of HB group. In particular, the RER values of HR group at exercise 8 & 12min were significantly lower than that of CT group(P<0.05). The blood lactate concentration of HB group was significantly lower than that of CT group at 12min during the exercise(P<0.05). During the recovery times the blood lactate concentration of HB group were significantly lower than that of CT group. In addition, blood lactate clearance of HB group was also higher than that of CT group during the recovery time. From these results, it was suggested that lactate clearance during the supramaximal exercise may be affected by the level of endurance exercise performance.

농업인의 농업생산 역량 진단도구 개발

김진모,정철영,주대진,길대환,박종선,송민철 한국농업교육학회 2011 농업교육과 인적자원개발 Vol.43 No.4

급격하게 변화하는 환경에 대응할 수 있는 전문농업인을 체계적으로 육성해야하는 현 시점에서 농업인에게 실제적으로 요구되는 능력 및 역량을 표준화하고 농업인의 능력수준을 체계적으로 파악해야 할 필요성이 제기되고 있다. 이에 따라 본 연구는 농업생산 역량 진단도구 개발을 목적으로 하였다. 이를 위해 문헌 고찰, 전문가 협의회, 전문가 자문, 설문조사 등의 방법을 활용하여 23개 품목별 농업인의 성장단계 및 성취기준을 설정하고, 농업생산 역량모델을 개발한 후 이를 토대로 역량 진단도구를 개발하였다. 농업생산 역량모델은 직무분석 접근방법을 기반으로 하여 직무과제 분석을 실시하였고, 그 결과에 따라 역량 및 행동지표를 개발하였다. 역량 진단도구는 자가진단 방식으로 현재수준을 측정하도록 하였으며, 전문가 패널을 통해 설정한 개발목표 및 중요도와 비교할 수 있도록 구성하였다. 이 연구를 통해 도출된 주요 결과는 다음과 같다. 첫째, 농업인의 성장단계를 초보자, 준전문가, 전문가의 3단계로 규정하였다. 둘째, 농업인의 성장단계별 성취기준을 품목별로 설정하였다. 셋째, 23개 품목별 직무과제 분석을 통해 농업생산 역량모델을 개발하였다. 넷째, 품목별 역량모델의 행동지표를 활용한 문항개발을 통해 농업생산 역량 진단도구를 개발하였다. There are increasing needs to systematically foster professional farmers who can cope with the rapidly changing environment. Therefore, it is important to set competency standards for farmers and to systematically measure levels of farmers competencies. For this reason, the purpose of this study was to develop an assessment tool for farmers agriculture production competency. Through a literature review, council meetings, experts consultation and survey, we set developmental stages and achievement standards of farmers for 23 farming products, developed an agricultural production competency model, and finally developed an agricultural production competency assessment tool. A competency model for agricultural production was developed using job and task analysis, and competency behavioral indicators were developed according to the job analysis result. A competency assessment tool was made to measure farmers’present state of competency level by a self-assessment method and was designed to be able to compare themselves with developmental objectives and level of importance set by the expert panel. The result of this study is as follows: 1) Developmental stages of farmers were determined as three levels: beginners, semi-professionals and professionals; 2) Achievement standards for each developmental stage of farmers were set; 3) Agriculture production competency model was developed using job and task analysis for 23 farming products; 4) Assessment tool for agriculture production competency was developed by developing questionnaire items with competency behavioral indicators.

만성적 스트레스 및 불규칙적인 운동이 심혈관 질환의 위험인자에 미치는 영향

송영주,권대근,장창현,정영미,황정윤,성동진 한국스포츠리서치 2003 한국 스포츠 리서치 Vol.20 No.1

This study was conducted to invastigate the effect of everyday life stress level and temporary physical activity by the stress on stress-related hematologic indices. The subjects were 83 male older aged men and they were received a questionaire about everyday life stress level and temporary physical activity by the stress and collected whole blood after overnight fasting state. Obtained results were as follows: 1. CRP level CRP level of MS group was significantly increased compared to SS group(p<.05). However, CRP level between PA and NP was not significant difference. 2. Cholesterol, triglyceride, phospholipid level Cholesterol, triglyceride, phospholipid level of MS group was significantly increased compared to SS group(p<.05). However, Cholesterol, triglyceride, phospholipid level between PA and NP was not significant difference. 3. WBC counts WBC counts of MS group was significantly increased compared to SS group(p<.05). However, WBC counts between OP and PA was not significant difference. From these results, increased stress in everyday life aggravate blood components related cardiovascular risk factors and immune system. In addition, acute exercise for stress attenuation does not improve blood components related cardiovascular risk factors and immune system. In summary, regular exercise and optimal nutrition and rest will be attenuate cardiovascular risk factors and immune system.