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, 2021

Analysis of Reproductive Performances according to Sow Farm Sizes
모돈 농장의 규모별 번식능력 분석

Gye-Woong Kim, Seung-Ki Seo, Kang-Young Lee, Sung-Kyu Park
김계웅, 서승기, 이강영, 박성규

Resour Sci Res 2021;3(1):1-7.
https://doi.org/10.52346/rsr.2021.3.1.1

This survey was conducted to investigate the reproductive performances. The results obtained were as follows; 1. The average of farrowing rate was 78.77%. The significant difference was not found in farrowing rate and litter sizes according to sow farm sizes. Total litter sizes averaged 11.11. 2. Litter sizes at first sucking averaged 10.32, which were more piglets in small sizes groups than in other groups (p<0.05). The average litter sizes at weaning were 10.32 The significant difference of litter sizes at weaning was not shown according t...
ARTICLE

Jun 30, 2021

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

This study aim to investigate the effect on quality characteristics of emulsified sausage with freeze-dried Perilla frutescens powder (0%, 0.1%, 0.2%, 0.3%). The pH of emulsion of sausage with Perilla frutescens powder significantly higher more than control (p<0.05), pH of emulsion sausage decreased with increasing Perilla frutescens powder. The lightness and redness of 0.2%, 0.3% emulsion and emulsified sausage lower more than control, the yellowness of 0.3% emulsion and emulsified sausage higher more than other samples...
ARTICLE

Jun 30, 2021

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

In this study, in order to isolate lactic acid bacteria with remarkable GABA-producing ability, twelve home-made Kimchi samples were collected in Korea. Among these Kimchi samples, only 4 Kimchi samples were showed the GABA spots on TLC plate. No. 9 (Chonggak-Kimchi), No. 11 (Yeolmu-Kimchi), No. 12 (Oi-So-Bagi), and No. 17 (Chonggak-Kimchi) Kimchi sample had GABA producer. From these selected Kimchi samples, 17 strains, lactic acid bacteria with GABA-producing ability, were isolated and identified. The results of 16s rRNA analysis showed more t...
ARTICLE

Jun 30, 2021

Effects of Hot Air-Dried Aruncus dioicus var. kamtschaticus (Maxim.) H. Hara Powder on Quality Properties of Emulsion-Type Pork Sausage
열풍건조한 눈개승마 분말 첨가가 유화형 돈육 소시지의 품질 특성에 미치는 영향

Ha-Yoon Go, Hack-Youn Kim, Jee-Yeon Lee
고하윤, 김학연, 이지연

Resour Sci Res 2021;3(1):24-34.
https://doi.org/10.52346/rsr.2021.3.1.24

This study is to analyze the quality properties of emulsion-type pork sausage with hot-dry Aruncus dioicus powder (non-add, 1%, 2%, 3%). The study examined the proximate composition, pH, color, cooking yield, water-holding capacity (WHC), emulsion stability, thiobarbityric acid reactive substance (TBARS). The moisture content was significantly higher in the 1% treatment than in the non-additive treatment and the 2% and 3% treatments. The protein content was significantly higher with 2% and 3% treatment than with non-additive treatment (p...
ARTICLE

Jun 30, 2021

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

Aim of this study was to investigate influence of the shelf life and quality characteristics of fried chicken with various levels of shrimp powder (0%, 5%, 10%, and 15%). Fried chicken was fried in soybean oil heated to 170°C and stored at 4°C for 3 weeks in refrigerator. Quality characteristics and shelf life of fried chicken was determined by analyzing color, pH, sensory properties, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and total plate counts (TPC). Lightness of shrimp powder treatments showed a dow...
ARTICLE

Jun 30, 2021

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

This study investigated the effect of the extraction method and drying method on black radish quality properties. The yellowness of black radish extracts was significantly different according to the extraction and drying method (p<0.05). The yield was higher at L. plantarum fermentation and freeze-dried extracts, and there was no difference depending on inlet temperature and extraction method. The extracts by ethanol extraction and spray-drying were smallest particle size (107-118 nm), highest zeta-potential (–33-–39 mV), a...

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CURRENT ISSUE: Jun 2021, Vol. 3 , No. 1

ARTICLE Analysis of Reproductive Performances according to Sow Farm Sizes 모돈 농장의 규모별 번식능력 분석 Gye-Woong Kim, Seung-Ki Seo, Kang-Young Lee, Sung-Kyu Park 김계웅, 서승기, 이강영, 박성규 Resour Sci Res 2021;3(1):1-7. https://doi.org/10.52346/rsr.2021.3.1.1 HTML PDF PubReader	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
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	ARTICLE Effects of Hot Air-Dried Aruncus dioicus var. kamtschaticus (Maxim.) H. Hara Powder on Quality Properties of Emulsion-Type Pork Sausage 열풍건조한 눈개승마 분말 첨가가 유화형 돈육 소시지의 품질 특성에 미치는 영향 Ha-Yoon Go, Hack-Youn Kim, Jee-Yeon Lee 고하윤, 김학연, 이지연 Resour Sci Res 2021;3(1):24-34. https://doi.org/10.52346/rsr.2021.3.1.24 HTML PDF PubReader
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	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

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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: 149	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: 141
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: 133	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: 132
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: 113	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: 113
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: 111	ARTICLE Effects of Hot Air-Dried Aruncus dioicus var. kamtschaticus (Maxim.) H. Hara Powder on Quality Properties of Emulsion-Type Pork Sausage 열풍건조한 눈개승마 분말 첨가가 유화형 돈육 소시지의 품질 특성에 미치는 영향 Ha-Yoon Go, Hack-Youn Kim, Jee-Yeon Lee 고하윤, 김학연, 이지연 Resour Sci Res 2021;3(1):24-34. https://doi.org/10.52346/rsr.2021.3.1.24 HTML PDF PubReader Last 3 months views: 108
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: 108	ARTICLE Antioxidant Activity and Quality Characteristics of The Pork Emulsion Sausage Added with Spinach Powder 시금치 분말을 첨가한 유화형 소시지의 항산화 활성과 품질 특성 Jeong-Ah Lee, Min-Yung Choi, Si-Yeon Choo, Dong-Bin Hwang, Hack-Youn Kim 이정아, 최민영, 추시연, 황동빈, 김학연 Resour Sci Res 2019;1(1):24-31. https://doi.org/10.52346/rsr.2019.1.1.24 HTML PDF PubReader Last 3 months views: 101