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

Dec 31, 2021

Analysis of the Physical Properties of the Crust Derived from Dry-Aged Beef Loin and the Possibility of Materialization into Food
건조숙성 우육 등심에서 분리한 크러스트의 물리적 특성 및 식품 소재화 가능성 분석

Sin-Young Park, Sun-Moon Kang, Hack-Youn Kim
박신영, 강선문, 김학연

Resour Sci Res 2021;3(2):55-62.
https://doi.org/10.52346/rsr.2021.3.2.55

This study aimed to investigate the physical properties of the crust derived from the dry-aged beef loin (crust) versus the edible part of the dry-aged beef loin (dry-aged beef). The fat content and emulsifying stability index of the crust sample were significantly higher than the dry-aged beef sample (p<0.05 and p<0.01, respectively). On the contrary, the lightness (L^*), redness (a^*), yellowness (b^*) of the crust sample was significantly lower than the dry-aged beef sample (p<0.001). Similarly, the fat...
ARTICLE

Dec 31, 2021

Analysis of Contamination of Total Aerobic Bacteria and Foodborne Pathogens in Home Meal Replacement (HMR) and the Importance of Food Hygiene Management
가정간편식(Home Meal Replacement)의 일반세균 및 식중독세균 오염현황 분석과 위생관리의 중요성

Hyun Jin Cho, Jeeyeon Lee
조현진, 이지연

Resour Sci Res 2021;3(2):63-70.
https://doi.org/10.52346/rsr.2021.3.2.63

The market size of the home meal replacement (HMR) is continuously increasing. However, there are high concerns about safety such as poor hygiene of companies and detection of foodborne pathogens in HMR. This study analyzed the contamination level of total aerobic bacteria and 5 types of foodborne pathogens in 30 Ready-to-Eat foods (20 Gimbap, 5 sandwiches and 5 hamburgers). As a result, it was confirmed that total aerobic bacteria were contaminated with at least 67 CFU/g and up to 412 CFU/g in 12 samples. Staphylococcus aureus (1...
ARTICLE

Dec 31, 2021

Antimicrobial and Antioxidant Effects of Lactic Acid Bacteria Lactobacillus pentosus Strains Derived from Kefir
Kefir 유래 유산균 Lactobacillus pentosus Strains의 항균 및 항산화 효과

Jeong-Eun Lee, Moochang Kook
이정은, 국무창

Resour Sci Res 2021;3(2):71-80.
https://doi.org/10.52346/rsr.2021.3.2.71

In this study, useful lactic acid bacteria were isolated from kefir, which contains complexes of bacteria, yeast and serves as a reservoir for beneficial strains. As a result of 16s rRNA sequence analysis of 2 strains of kefir-derived lactic acid bacteria with remarkable antimicrobial activity, both BMSE-K006 and K009 showed 99.86% homology with Lactobacillus pentosus DSM 20314. The availability of carbohydrate fermentation patterns of L. pentosus BMSE-K006 and K009 were similar, and the availability of D-galactose and lactose was...
ARTICLE

Dec 31, 2021

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

This study aimed to analyze the quality properties of Bulgogi sauce added with crust derived from the dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein contents, fat contents. On the contrary, the water contents of the Bulgogi sauce were shown to decrease tendency with an increasing amount of the crust. The pH of the Bulgogi sauce samples was increased tendency with an increasing amount of the crust. The lightness, redness, and yellowness of Bulgogi sauce we...
ARTICLE

Dec 31, 2021

Physicochemical Properties and Antioxidant Activity of Yogurt with Immature Citrus unshiu
풋귤을 첨가한 요거트의 이화학적 특성 및 항산화 활성

Hye-Yoon Yi, Ju Gyeong Seo, Si Eun Jeong, Ji-Yeon Chun
이혜윤, 서주경, 정시은, 천지연

Resour Sci Res 2021;3(2):90-100.
https://doi.org/10.52346/rsr.2021.3.2.90

In this study, yogurt containing immature Citrus unshiu juice (ICJ) at 0, 1, 5, and 10% ratio was prepared to measure the antioxidant activity and physicochemical quality characteristics of the yogurt. In addition, the changes in the pH, titratable acidity and changes in sugar content of the immature Citrus unshiu yogurt were measured while being stored at room temperature for 3 days. Overall, the pH exhibited the tended of decreasing as time passed. As the amount of ICJ added increased, the pH of yogurt showed a tendency to decre...
ARTICLE

Dec 31, 2021

Analysis of Physical and Sensory Properties according to Sugar Types in Yugwa

Hyung-Yoon Choi, Heeyoung Lee, Mi Jang, Sunhyun Park, Jiyoun Jeong, You-Shin Shim, Jong-Chan Kim

Resour Sci Res 2021;3(2):101-115.
https://doi.org/10.52346/rsr.2021.3.2.101

Yugwa is a traditional food unique to Korea, and the manufacturing of yugwa is largely divided into two processes: making the bandaegi and coating the bandaegi with sugar. To control the yugwa quality and strengthen the market competitiveness, this study analyzed changes in physical properties during storage according to the type of sugar used in yugwa manufacturing and the temperature that the sugar is applied. Consumer preference was evaluated for 30 adult men and women using a 9-point scale for overa...

CURRENT ISSUE
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CURRENT ISSUE: Dec 2021, Vol. 3 , No. 2

ARTICLE Analysis of the Physical Properties of the Crust Derived from Dry-Aged Beef Loin and the Possibility of Materialization into Food 건조숙성 우육 등심에서 분리한 크러스트의 물리적 특성 및 식품 소재화 가능성 분석 Sin-Young Park, Sun-Moon Kang, Hack-Youn Kim 박신영, 강선문, 김학연 Resour Sci Res 2021;3(2):55-62. https://doi.org/10.52346/rsr.2021.3.2.55 HTML PDF PubReader	ARTICLE Analysis of Contamination of Total Aerobic Bacteria and Foodborne Pathogens in Home Meal Replacement (HMR) and the Importance of Food Hygiene Management 가정간편식(Home Meal Replacement)의 일반세균 및 식중독세균 오염현황 분석과 위생관리의 중요성 Hyun Jin Cho, Jeeyeon Lee 조현진, 이지연 Resour Sci Res 2021;3(2):63-70. https://doi.org/10.52346/rsr.2021.3.2.63 HTML PDF PubReader
ARTICLE Antimicrobial and Antioxidant Effects of Lactic Acid Bacteria Lactobacillus pentosus Strains Derived from Kefir Kefir 유래 유산균 Lactobacillus pentosus Strains의 항균 및 항산화 효과 Jeong-Eun Lee, Moochang Kook 이정은, 국무창 Resour Sci Res 2021;3(2):71-80. https://doi.org/10.52346/rsr.2021.3.2.71 HTML PDF PubReader	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
ARTICLE Physicochemical Properties and Antioxidant Activity of Yogurt with Immature Citrus unshiu 풋귤을 첨가한 요거트의 이화학적 특성 및 항산화 활성 Hye-Yoon Yi, Ju Gyeong Seo, Si Eun Jeong, Ji-Yeon Chun 이혜윤, 서주경, 정시은, 천지연 Resour Sci Res 2021;3(2):90-100. https://doi.org/10.52346/rsr.2021.3.2.90 HTML PDF PubReader	ARTICLE Analysis of Physical and Sensory Properties according to Sugar Types in Yugwa Hyung-Yoon Choi, Heeyoung Lee, Mi Jang, Sunhyun Park, Jiyoun Jeong, You-Shin Shim, Jong-Chan Kim Resour Sci Res 2021;3(2):101-115. https://doi.org/10.52346/rsr.2021.3.2.101 HTML PDF PubReader

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ARTICLE Antioxidant Activity and Quality Characteristics of Yogurt Added with Blueberry Powder 블루베리 분말을 첨가한 요거트의 항산화 활성과 품질 특성 Jeong-A Lee, Hack-Youn Kim, Chan-Young Park, In-Deok Seo, Ki-Woong Lee, Kuk-Hwan Seol 이정아, 김학연, 박찬영, 서인덕, 이기웅, 설국환 Resour Sci Res 2020;2(2):76-85. https://doi.org/10.52346/rsr.2020.2.2.76 HTML PDF PubReader Last 3 months views: 232	ARTICLE Biotransformation of Soybean Isoflavone by Lactic Acid Bacteria Oriented form Kimchi 김치 유래 유산균에 의한 대두 Isoflavone의 생물학적 전환 Moochang Kook 국무창 Resour Sci Res 2019;1(2):66-70. https://doi.org/10.52346/rsr.2019.1.2.66 HTML PDF PubReader Last 3 months views: 223
ARTICLE Antioxidant Activity of Beef Tteokgalbi Added with Raspberry and Shiitake Mushroom Powder 라즈베리와 표고버섯 분말을 첨가한 소고기 떡갈비의 항산화 활성 Kyu-Min Kang, Hack-Youn Kim, Yu-Jin Kim, Dong-Hyun Shin, Seok-Ho Yu, Ji-Won Yoon, Pil-Lip Lee, Min-Seock Jang, Dong-Wook Kim 강규민, 김학연, 김유진, 신동현, 유석호, 윤지원, 이필립, 장민석, 김동욱 Resour Sci Res 2020;2(2):86-95. https://doi.org/10.52346/rsr.2020.2.2.86 HTML PDF PubReader Last 3 months views: 218	ARTICLE Immunological Activity of Annelida (Lumbricus rubellus) Water Extracts 환형동물(지렁이) 열수 추출물의 면역활성 효과 Kwangwook Kim, Eui-Hong Byun 김광욱, 변의홍 Resour Sci Res 2019;1(2):58-65. https://doi.org/10.52346/rsr.2019.1.2.58 HTML PDF PubReader Last 3 months views: 213
ARTICLE Characterization of Black Radish (Raphanus sativus L. var. niger) Extracts according to Different Extraction and Drying Methods 다양한 추출 및 건조방법으로 제조된 흑무 추출물의 특성 Ha-Young Kim, Tae-Kyun Shin, Mee-Jung Ahn, Gi-Ok Kim, Ji-Yeon Chun 김하영, 신태균, 안미정, 김기옥, 천지연 Resour Sci Res 2021;3(1):46-54. https://doi.org/10.52346/rsr.2021.3.1.46 HTML PDF PubReader Last 3 months views: 212	ARTICLE Production of γ-Aminobutyric Acid and Antioxidative Effects by Levilactobacillus brevis Levilactobacillus brevis의 γ-Aminobutyric Acid 생산 및 항산화 효능 Jeong-Eun Lee, So-Yeon Jo, Moo-Chang Kook 이정은, 조소연, 국무창 Resour Sci Res 2021;3(1):16-23. https://doi.org/10.52346/rsr.2021.3.1.16 HTML PDF PubReader Last 3 months views: 197
ARTICLE Influence of the Quality Characteristics and Shelf Life of Fried Chicken with Various Levels of Shrimp Powder 새우 분말의 첨가가 닭 튀김의 품질 특성과 저장성에 미치는 영향 Chang-Hwan Jeong, Hack-Youn Kim, Moo-Chang Kook 정창환, 김학연, 국무창 Resour Sci Res 2021;3(1):35-45. https://doi.org/10.52346/rsr.2021.3.1.35 HTML PDF PubReader Last 3 months views: 191	ARTICLE Physicochemical and Sensory Properties of Emulsion-type Sausage Added with Basil and Garlic Powder 바질과 마늘을 첨가한 유화형 소시지의 이화학적 및 관능적 특성 Sin-Young Park, Da-Won Jeong, Yu-Da Jeong, Hack-Youn Kim 박신영, 정다원, 정유다, 김학연 Resour Sci Res 2019;1(1):1-8. https://doi.org/10.52346/rsr.2019.1.1.1 HTML PDF PubReader Last 3 months views: 190
ARTICLE Effect of Freeze-Dried Perilla frutescens Powder Added on Quality Characteristics of Emulsified Sausage 동결건조한 차조기 분말의 첨가가 유화형 소시지의 품질 특성에 미치는 영향 Sol-Hee Lee, Jong-Hwan Hong, Hack-Youn Kim 이솔희, 홍종환, 김학연 Resour Sci Res 2021;3(1):8-15. https://doi.org/10.52346/rsr.2021.3.1.8 HTML PDF PubReader Last 3 months views: 176	NOTE Physiological Effects of Natural Products 천연물 유래 생리활성 소재의 개발 Moochang Kook 국무창 Resour Sci Res 2020;2(2):109-114. https://doi.org/10.52346/rsr.2020.2.2.109 HTML PDF PubReader Last 3 months views: 175