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Purpose: The objective of this study was to examine the effects of pork liver levels on the quality characteristics of hamburger patties. Methods: The effects of the addition of livers concentrations from 0% to 20% were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. Results: The increasing pork liver levels from 0% to 20% resulted in increased moisture content, ash content, redness, reduction in diameter, and reduction in thickness of hamburger patties, but decreased the fat content, lightness, cooking yield, shear force and water holding capacity of hamburger patties. The protein content of hamburger patties with different amounts of pork liver showed no significant differences. The hamburger patties with increasing pork liver levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 (treatments with 5% pork liver). Conclusion: Pork liver in the formulation showed similar quality characteristics as compared to control hamburger patties without liver, with best results obtained on adding up to 5% pork liver.
In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in diameter, reduction in thickness, lightness, redness, hardness, cohesiveness, gumminess, and chewiness of the control samples was significantly higher than chicken patties with Algelica keiskei Koidz dietary fiber (p<0.05). The sensory evaluation indicated that the greatest overall acceptability in chicken patties was achieved at Algelica keiskei Koidz dietary fiber levels of 1% and 2%. Chicken patties supplemented with 2% Algelica keiskei Koidz dietary fiber had improved quality characteristics.
The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.
This study was aimed at comparing the pH, color, thiobarbituric acid (TBA), volatile basic nitrogen (VBN), textural properties,and sensory evaluations of chicken meat patties containing lotus (Nelumbo nucifera) leaf powder, and assessing their shelf-life at refrigeration temperature (4±1℃). In the refrigerated storage, the pH, lightness, yellowness, springiness values,and sensory properties scores of the control as well as all the treated samples decreased as the storage increased. The hardness,gumminess, chewiness, TBA, and VBN-values of control and all the samples treated with lotus leaf increased during refrigerated storage. At the end of the storage period (day 28), chicken patties containing lotus leaf powder had lower pH,redness, yellowness, TBA, VBN, hardness, gumminess, and chewiness values than those of control. The results of this study showed that a lotus leaf powder can increase storage stability in chicken meat products.
Citrus (Citrus unshiu S. Marcoy) industry by-products were used as a source of dietary fiber, and the effects of dietary fiber extracted from citrus peel on the proximate composition, pH, color, protein solubility, cooking loss, emulsion stability,and apparent viscosity of a chicken emulsion in model systems were examined. Chicken emulsions were prepared by adding citrus peel fiber at four different concentrations (1, 2, 3, and 4%). The apparent viscosity, redness, and yellowness of the chicken emulsion with citrus peel fiber were higher than those of the control (p<0.05). The lightness values of the chicken emulsions were lower in treatments containing citrus peel fiber (p<0.05). Furthermore, moisture content, cooking loss, and emulsion stability of the chicken emulsion with 1-2% citrus peel fiber were higher than those of other treatments (p<0.05). Fat content was lower in the treatments with added citrus peel fiber than that in the control (p<0.05). Chicken emulsions with added citrus peel fiber had improved quality characteristics, and the best results were obtained for the chicken emulsion with 2% added citrus peel fiber.
The ultrastructure in the beef muscle of the electro-magnetic resonance and air blast freezing during the frozen storage, and the changes in the quality characteristics after thawing were evaluated. The size of ice crystal was small and evenly formed in the initial freezing period, and it showed that the size was increased as the storage period was elapsed (p<0.05). The beef stored by the electro-magnetic resonance freezing showed the size of ice crystal with a lower rate of increase than the air blast freezing during the frozen storage. The thawing loss of beef stored by the electro-magnetic resonance freezing was significantly lower than the air blast freezing during frozen storage (p<0.05), and it showed that the thawing loss of the round was higher than the loin. Water holding capacity decreased as the storage period became longer while the electromagnetic resonance freezing was higher than the air blast on 8 month (p<0.05). As a result of sensory evaluation, the beef stored by the electro-magnetic resonance freezing did not show the difference until 4 months, and it showed higher acceptability in comparison with the beef stored by the air blast freezing. Thus, it is considered that the freezing method has an effect on the change in the ultrastructure and quality characteristics of the beef.
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현재까지 향토자원을 활용한 각종 사업들은 외형적인 성과에만 치중한 결과 향토자원의 잠재력을 제대로 이끌어내지 못해 단편적으로 끝나버리는 경우가 많았고 지역에 대한 실질적 기여도는 미흡한 것으로 나타났다. 향토자원은 전통성, 지역성이 강하고 지역주민들의 참여와 지역의 내생적 발전을 선도하여야 하므로 타 사업화 과정과는 차별적인 요소가 존재한다. 향토자원의 성공적인 사업화를 위해서는 여건 분석, 사업계획 수립, 사업비전 수립, 추진주체 구성, 내부 인프라 구축 등에서 세부적인 분석 및 전략 수립이 필요하다. 본 연구는 향토자원을 활용하여 사업화를 추진하려는 지방정부가 향토자원의 활용 유형별 사업 아이디어 구성, 사업여건 분석, 사업계획 및 비전 수립, 추진주체 구성, 내부 인프라 구축 등 사업추진 과정에서 필요한 실무적인 방안을 제시하는 데 목적이 있다. 이를 위해 지방정부 향토자원 사업화 담당자와 향토자원 사업화 사례에 대한 조사를 수행하였고, 조사결과를 기초로 지방정부의 행정적 접근 전략을 제시하였다.
The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.
1995년 본격적인 지방자치시대가 시작되면서 지역은 스스로 경쟁력을 확보해야 하는 상황에 직면하게 되었다. 지방자치단체는 새로운 경쟁력의 원천으로 전통성과 지역성을 갖고 있는 향토자원에 관심을 갖게 되었다. 대표적인 향토음식의 하나인 춘천닭갈비는 춘천의 지역경제에서 차지하는 비중에 비해 산업적으로 영세성을 벗어나지 못하고 있다. 이러한 문제는 춘천닭갈비업계의 결속 부족, 춘천시의 관심과 지원부족 등에서 그 원인을 찾을 수 있다. 춘천닭갈비가 지역에서 생산된 원료육을 가공함으로서 지역 내 1차, 2차 및 3차 산업이 상호 연계될 경우 지역 경제의 활성화에 크기 기여할 수 있다. 본 연구는 춘천지역의 대표적인 향토음식인 닭갈비를 명품화하고 이를 전국적인 브랜드로 육성하기 위하여, 춘천닭갈비협회 회원업소의 춘천닭갈비 명품화에 대한 의향 및 문제점을 파악하고 STP전략분석을 통해 회원업소의 경영개선방향을 규명함으로서 춘천시의 춘천닭갈비 명품화를 위한 행정지원 방안을 제시하고자 한다.
The effects of dietary fiber extracted from pumpkin (pumpkin fiber) on physicochemical properties, textural properties,and sensory characteristics of chicken frankfurters were investigated. Chicken frankfurter was supplemented with pumpkin fiber at levels of 0, 1, 2, 3, and 4%. Adding different levels of pumpkin fiber affected the proximate composition of the chicken frankfurters (p<0.05), except for protein content. In addition of different levels of pumpkin fiber influenced the physicochemical and textural properties of the chicken frankfurters (p<0.05). The yellowness, viscosity, and hardness were higher in chicken frankfurters samples containing pumpkin fiber than those in the control (p<0.05). The results showed that chicken frankfurter samples with higher pumpkin fiber levels had lower lightness values (p<0.05), as well as less cooking loss, emulsion stability, and lower color scores (p<0.05) compared to those control without pumpkin fiber treatment. The chicken frankfurters with 2% and 3% pumpkin fiber had higher overall acceptability than that of the control (p<0.05). The results show that adding pumpkin fiber produced acceptable chicken frankfurters and improved their quality characteristics.