자원과학연구(Resources Science Research)

About Resources Science Research

자원과학연구는 공주대학교 자원과학연구소의 공식학술지로 농업, 원예, 축산 및 수산 자원의 이용에 관한 기초 및 응용연구에 관련된 전 분야의 원고를 연 2회(6월, 12월) 출판합니다. 투고원고는 다른 학술지에 발표되지 않았으며 발표될 예정이 없는 논문에 한하며, 보문(Article), 단보(Note), 속보(Short Communication), 총설(Review)로 구분합니다. 투고하는 논문은 자원과학연구 학술지 연구윤리 규정 및 투고규정을 준수하여 작성해야하며, 편집위원회에서는 전문가 심사위원의 심사결과를 토대로 편집위원회에서 최종 게재 여부를 결정합니다.
ARTICLE

Jun 30, 2023

A Study on the Viscosity of Senior-Friendly Foods for Quality Standards
고령친화식품의 점도 특성 조사를 통한 품질기준 세분화

Da-Sol Jung, Hyung-Youn Choi, Sunhyun Park, Jong-Chan Kim
정다솔, 최형윤, 박선현, 김종찬

Resour Sci Res 2023;5(1):1-15.
https://doi.org/10.52346/rsr.2023.5.1.1

Dysphagia refers to having difficulty in moving from the oral cavity to the stomach. These symptoms can be caused by aging, cerebrovascular disease, and nervous system disease. International Dysphagia Diet Standardization Initiative was developed to suggest appropriate meals for people with dysphagia. Korea Food & Drug Administration presented guidelines that applied level 7 of the International Dysphagia Diet Standardization Initiative. This study attempted to verify the applicability of the proposed guidelines through the viscosity measur...
ARTICLE

Jun 30, 2023

Immunoactive Effect of Gryllus bimaculatus on Macrophage Cells under Different Extraction Temperatures
추출온도에 따른 쌍별귀뚜라미 (Gryllus bimaculatus)의 대식세포 내 면역 활성 효과

Jun-Pyo Hong, Bo-Gyeong Yoo, Joung-Hee Lee, Eui-Hong Byun
홍준표, 유보경, 이정희, 변의홍

Resour Sci Res 2023;5(1):16-25.
https://doi.org/10.52346/rsr.2023.5.1.16

In this study, the immunoactive effect of Gryllus bimaculatus water extract (GBWE) on macrophages was investigated under various extraction temperature conditions. The study found that GBWE did not induce cytotoxicity in RAW 264.7 cells within the tested concentration range. Treatment with GBWE under different extraction conditions resulted in an increase in cytokine secretion and nitric oxide production in the treated cells. Furthermore, the treatment with GBWE increased the expression of surface molecules, and GBWE-treated cells showed...
ARTICLE

Jun 30, 2023

Importance of Thermoregulation in Farrowing Houses for Improving Pig Production Efficiency in Korea

Jin-Ki Park, Kwanghyun Cho, Joon Mo Yeo, Dong-Wook Kim, Pilnam Seong, Won-Young Lee

Resour Sci Res 2023;5(1):26-31.
https://doi.org/10.52346/rsr.2023.5.1.26

South Korean summers are hot and humid, negatively affecting the pig industry. This study investigated the effects of season on farrowing rate, litter size, litter per sow per year, and piglets per sow per year on pig farms. The data were collected from local pig farms in Jeongeup-si, South Korea. The four seasons were classified as spring (March-May), summer (June-August), fall (September-November), and winter (December-February). The temperatures of the farrowing houses in summer differed for each of the four pig farms analyzed. Farm 1 and fa...
ARTICLE

Jun 30, 2023

Manufacturing of Jeju Horse Oil and Separation of Saturated and Unsaturated Fatty Acids
제주산 마유 제조와 포화 및 불포화 지방산 분리

Dong-Wan Hong, Hye-Yoon Yi, Kyeong-Hak Jeon, Ji-Yeon Chun
홍동완, 이혜윤, 전경학, 천지연

Resour Sci Res 2023;5(1):32-39.
https://doi.org/10.52346/rsr.2023.5.1.32

The saturated and unsaturated fatty acid of extracted horse oil (control) was separated by low-temperature crystallization, and then the cooling curve, cloud point, iodine value, and thermal property by DSC were evaluated. The solid phase and liquid phase were separated during low-temperature crystallization processing. Before separation, the cloud point of horse oil was near 25.6°C (54.3 min) and after separation, could point of the liquid phase and solid phase was observed at around 7.6°C (289.7 min) and 29.4°C (36.5 min), respectively. Th...
ARTICLE

Jun 30, 2023

Quality Attributes of Sous-Vide and Dry-Oven Cooked Pork Loin Hams with Different Sugars
당 종류에 따른 수비드 및 건식 가열한 돈육 등심햄의 품질 특성

Na-Eun Yang, Sin-Woo Noh, Chae-Eun Yu, Hyun-Wook Kim
양나은, 노신우, 유채은, 김현욱

Resour Sci Res 2023;5(1):40-49.
https://doi.org/10.52346/rsr.2023.5.1.40

The objective of this study was to investigate the effect of various sugars on the quality attributes of sous-vide and dry-oven cooked pork loin hams. Pork loin hams were injected at a 15% pumping ratio, and the final salt concentration of all treatments was equally fixed at 2% NaCl (w/w). A control group was prepared without sugar, and treatments were formulated with 0.5% (w/w) molasses, allulose, and xylose, respectively. The injected pork loins were cooked at 63℃ for 4.42 hr (1st sous-vide cooking) in a water-bath and continually cooked in...
ARTICLE

Jun 30, 2023

The Effect of Apple Powder on Quality Characteristics and Antioxidants in Fried Chicken Breast
Fried Chicken Breast에 첨가한 사과분말이 품질 특성과 항산화에 미치는 영향

Sun-Gyeom Kim, Hack-Youn Kim, Sun-Moon Kang
김선겸, 김학연, 강선문

Resour Sci Res 2023;5(1):50-60.
https://doi.org/10.52346/rsr.2023.5.1.50

This study aims to investigate the effects of apple powder used for quality characteristics and antioxidants in fried chicken breast. The fried chicken breast was manufactured with various levels of apple powder (0%, 5%, 10%, and 15%). The fried chicken breast was examined by coating yield, frying yield and total yield, pH, color, total flavonoid contents (TFC), total polyphenol contents (TPC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), ferric reducing antioxidant power (FRAP). The coating and total yield of the sample wi...

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CURRENT ISSUE: Jun 2023, Vol. 5 , No. 1

ARTICLE A Study on the Viscosity of Senior-Friendly Foods for Quality Standards 고령친화식품의 점도 특성 조사를 통한 품질기준 세분화 Da-Sol Jung, Hyung-Youn Choi, Sunhyun Park, Jong-Chan Kim 정다솔, 최형윤, 박선현, 김종찬 Resour Sci Res 2023;5(1):1-15. https://doi.org/10.52346/rsr.2023.5.1.1 HTML PDF PubReader	ARTICLE Immunoactive Effect of Gryllus bimaculatus on Macrophage Cells under Different Extraction Temperatures 추출온도에 따른 쌍별귀뚜라미 (Gryllus bimaculatus)의 대식세포 내 면역 활성 효과 Jun-Pyo Hong, Bo-Gyeong Yoo, Joung-Hee Lee, Eui-Hong Byun 홍준표, 유보경, 이정희, 변의홍 Resour Sci Res 2023;5(1):16-25. https://doi.org/10.52346/rsr.2023.5.1.16 HTML PDF PubReader
ARTICLE Importance of Thermoregulation in Farrowing Houses for Improving Pig Production Efficiency in Korea Jin-Ki Park, Kwanghyun Cho, Joon Mo Yeo, Dong-Wook Kim, Pilnam Seong, Won-Young Lee Resour Sci Res 2023;5(1):26-31. https://doi.org/10.52346/rsr.2023.5.1.26 HTML PDF PubReader	ARTICLE Manufacturing of Jeju Horse Oil and Separation of Saturated and Unsaturated Fatty Acids 제주산 마유 제조와 포화 및 불포화 지방산 분리 Dong-Wan Hong, Hye-Yoon Yi, Kyeong-Hak Jeon, Ji-Yeon Chun 홍동완, 이혜윤, 전경학, 천지연 Resour Sci Res 2023;5(1):32-39. https://doi.org/10.52346/rsr.2023.5.1.32 HTML PDF PubReader
ARTICLE Quality Attributes of Sous-Vide and Dry-Oven Cooked Pork Loin Hams with Different Sugars 당 종류에 따른 수비드 및 건식 가열한 돈육 등심햄의 품질 특성 Na-Eun Yang, Sin-Woo Noh, Chae-Eun Yu, Hyun-Wook Kim 양나은, 노신우, 유채은, 김현욱 Resour Sci Res 2023;5(1):40-49. https://doi.org/10.52346/rsr.2023.5.1.40 HTML PDF PubReader	ARTICLE The Effect of Apple Powder on Quality Characteristics and Antioxidants in Fried Chicken Breast Fried Chicken Breast에 첨가한 사과분말이 품질 특성과 항산화에 미치는 영향 Sun-Gyeom Kim, Hack-Youn Kim, Sun-Moon Kang 김선겸, 김학연, 강선문 Resour Sci Res 2023;5(1):50-60. https://doi.org/10.52346/rsr.2023.5.1.50 HTML PDF PubReader

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ARTICLE Antioxidant and Anti-Hemolytic Effects of Human Breast Milk from Koreans 국내 수유부로부터 수집한 모유의 항산화 및 항용혈 효과 Jeong-Eun Lee, Eun-Ji Yi, Moochang Kook 이정은, 이은지, 국무창 Resour Sci Res 2022;4(2):67-78. https://doi.org/10.52346/rsr.2022.4.2.67 HTML PDF PubReader Last 3 months views: 284	ARTICLE Development of Bulgogi Sauce with Crust By-Product of Dry-Aged Beef 소고기 건조숙성육의 부산물인 크러스트 첨가 불고기 양념 개발 Sin-Young Park, Sun-Moon Kang, Hack-Youn Kim 박신영, 강선문, 김학연 Resour Sci Res 2021;3(2):81-89. https://doi.org/10.52346/rsr.2021.3.2.81 HTML PDF PubReader Last 3 months views: 269
ARTICLE Effect of Cooking Method on the Nutritional Composition and Tenderness of Loin from Korean Black Goat Crossbreed 조리방법이 흑염소 교잡종 등심의 영양적 조성 및 연도에 미치는 영향 Jeong Ah Lee, Hyoun-Wook Kim, Kuk-Hwan Seol, Soohyun Cho, Sun Moon Kang 이정아, 김현욱, 설국환, 조수현, 강선문 Resour Sci Res 2022;4(2):105-114. https://doi.org/10.52346/rsr.2022.4.2.105 HTML PDF PubReader Last 3 months views: 245	ARTICLE A Study on the Viscosity of Senior-Friendly Foods for Quality Standards 고령친화식품의 점도 특성 조사를 통한 품질기준 세분화 Da-Sol Jung, Hyung-Youn Choi, Sunhyun Park, Jong-Chan Kim 정다솔, 최형윤, 박선현, 김종찬 Resour Sci Res 2023;5(1):1-15. https://doi.org/10.52346/rsr.2023.5.1.1 HTML PDF PubReader Last 3 months views: 242
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