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, 2022

3D Printing Technology : Food Tech Analysis
3D 프린팅 기술: 푸드테크 분석

Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Hee-Don Choi, Yun-Sang Choi
김유리, 윤현정, 김범근, 최희돈, 최윤상

Resour Sci Res 2022;4(1):1-11.
https://doi.org/10.52346/rsr.2022.4.1.1

This study was conducted to contribute to the vitalization of the food industry through future food tech analysis of 3D printing technology. Interest in the future food industry of sustainability is increasing in the 4th industrial revolution, and the global food market trend is developing food tech that combines innovative technologies. Research to converge with the 3D printing field and converge to various food tech fields is in progress, and it is intended to be used as a growth engine to seek the development of the food industry. Materials ...
ARTICLE

Jun 30, 2022

Antibiotics in Livestock and Their Effects on the Human Health: Mini Review

Md. Shohel Rana, Sun Jin Hur

Resour Sci Res 2022;4(1):12-20.
https://doi.org/10.52346/rsr.2022.4.1.12

An increase in livestock then led to unsanitary conditions and disease in the animals, prompting producers to administer constant low doses of antibiotics to their animals as a prophylactic to prevent disease. However, the use of antibiotics in food production also led to the spread and development of antimicrobial resistance. Likewise, extensive antibiotic resistance has been reported for bacteria, including human pathogens, from farmed fish and market shrimp. Some of the antibiotic resistance genes identified in food bacteria have also been i...
ARTICLE

Jun 30, 2022

Antioxidant Activity and Quality Properties of Yogurt with Black Rice Flour
흑미 가루를 첨가한 요거트의 항산화 활성과 품질 특성

Kyu-Min Kang, Hack-Youn Kim
강규민, 김학연

Resour Sci Res 2022;4(1):21-29.
https://doi.org/10.52346/rsr.2022.4.1.21

This study identified the antioxidant activity (total flavonoid contents, total polyphenol contents, DPPH radical scavenging activity and FRAP assay) and quality properties (pH, color, and viable cell count) of yogurt with various levels of black rice flour. Lightness significantly decreased with increasing black rice flour (p<0.05). On the contrary, redness significantly increased with increasing black rice flour (p<0.05). Viable cell counts of Lactobacillus of treatments (2%, 4% and 6%) were significantly higher than control (p&l...
ARTICLE

Jun 30, 2022

Comparison of Appearance Acceptability and Eating Quality Characteristics between Iberian Jamon Grades
이베리코 하몽 등급 간 관능 특성 차이 비교

Hee Seung Lee, Boin Lee, Jae Yeong Kim, Young Min Choi
이희승, 이보인, 김재영, 최영민

Resour Sci Res 2022;4(1):30-37.
https://doi.org/10.52346/rsr.2022.4.1.30

Recently, consumption and interest in Iberian Jamon are steadily increasing in Korea. However, there is limited information about the differences in sensory quality characteristics among the Jamon grades in Korea. Thus, the aim of this study was to compare the appearance acceptability and eating quality characteristics between the Bellota 100% and Cebo de campo grades performed by trained panelists. Regarding appearance acceptability, the Cebo de campo grade showed higher scores in Jamon color (p<0.001) and shape (p<0.01) preferences than...
ARTICLE

Jun 30, 2022

Comparison of Nutritional Composition and Texture among Livers from Rabbit, Pig, and Hanwoo (Korean Cattle)
토끼, 돼지 및 한우 간의 영양성분 및 조직감 비교

Jeong Ah Lee, Suk Han Jung, Kuk-Hwan Seol, Hyoun-Wook Kim, Soohyun Cho, Sun Moon Kang
이정아, 정숙한, 설국환, 김현욱, 조수현, 강선문

Resour Sci Res 2022;4(1):38-47.
https://doi.org/10.52346/rsr.2022.4.1.38

This research evaluated the nutritional composition and texture of rabbit (male, crossbreed) liver as compared to those from pig (barrow, L × Y × D) and Hanwoo (Korean cattle, steer, Bos taurus coreanae). The liver from rabbit had similar fat, protein, and calorie contents to those from pig and Hanwoo. Vitamin A, niacin, total amino acids, nonessential amino acids, and essential amino acids contents were not significantly different among livers from rabbit, pig, and Hanwoo. Rabbit liver had higher (p>0.05) total unsaturated fatty a...
ARTICLE

Jun 30, 2022

Effect of Oxygen Concentration in Modified Atmosphere Packaging on the Superoxide Dismutase Activity and Oxidation Stability of Ground Beef
MAP 산소 농도가 세절한 쇠고기의 SOD 활성 및 산화안정성에 미치는 영향

Jeong Ah Lee, Sun Moon Kang
이정아, 강선문

Resour Sci Res 2022;4(1):48-55.
https://doi.org/10.52346/rsr.2022.4.1.48

This study estimated the effect of oxygen (O₂) concentration in modified atmosphere packaging (MAP) on the superoxide dismutase (SOD) activity and oxidative stability of ground beef. The samples of Top rounds from Hanwoo (Korean cattle) were ground, packaged into four O₂proportion (0%, 25%, 50%, or 75%), and then stored for 11 days at 11°C. SOD activity was significantly (p<0.05) lower in the beef stored under 25%, 50%, and 75% O₂-MAP than in that stored in 0% O₂-MAP after 3 days of storage. Aft...
ARTICLE

Jun 30, 2022

Establishment of Mixing Ratios for Senior-Friendly Gelatin Gels Formulated with κ-Carrageenan and Calcium Chloride using the Response Surface Methodology
반응표면분석을 이용한 카파 카라기난과 염화칼슘 첨가 고령친화형 젤라틴 젤의 최적 배합비율 확립

Dong-Heon Song, Hyun-Wook Kim
송동헌, 김현욱

Resour Sci Res 2022;4(1):56-66.
https://doi.org/10.52346/rsr.2022.4.1.56

The objective of this study was to determine the optimal mixing ratios of pork skin gelatin, κ-carrageenan, and calcium chloride for manufacturing senior-friendly gelatin gels with hardness for tongue or gum intake, as well as fulfilling protein, dietary fiber, and calcium contents of the Korean industry standard (KS) for senior-friendly foods. The optimal mixing ratio of the ingredients was determined within 6.60~33.3% (w/v) pork skin gelatin, 2.50~6.25% (w/v) κ-carrageenan, and 0.235~2.351% (w/v) calcium chloride using respon...

CURRENT ISSUE
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CURRENT ISSUE: Jun 2022, Vol. 4 , No. 1

ARTICLE 3D Printing Technology : Food Tech Analysis 3D 프린팅 기술: 푸드테크 분석 Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Hee-Don Choi, Yun-Sang Choi 김유리, 윤현정, 김범근, 최희돈, 최윤상 Resour Sci Res 2022;4(1):1-11. https://doi.org/10.52346/rsr.2022.4.1.1 HTML PDF PubReader	ARTICLE Antibiotics in Livestock and Their Effects on the Human Health: Mini Review Md. Shohel Rana, Sun Jin Hur Resour Sci Res 2022;4(1):12-20. https://doi.org/10.52346/rsr.2022.4.1.12 HTML PDF PubReader
ARTICLE Antioxidant Activity and Quality Properties of Yogurt with Black Rice Flour 흑미 가루를 첨가한 요거트의 항산화 활성과 품질 특성 Kyu-Min Kang, Hack-Youn Kim 강규민, 김학연 Resour Sci Res 2022;4(1):21-29. https://doi.org/10.52346/rsr.2022.4.1.21 HTML PDF PubReader	ARTICLE Comparison of Appearance Acceptability and Eating Quality Characteristics between Iberian Jamon Grades 이베리코 하몽 등급 간 관능 특성 차이 비교 Hee Seung Lee, Boin Lee, Jae Yeong Kim, Young Min Choi 이희승, 이보인, 김재영, 최영민 Resour Sci Res 2022;4(1):30-37. https://doi.org/10.52346/rsr.2022.4.1.30 HTML PDF PubReader
ARTICLE Comparison of Nutritional Composition and Texture among Livers from Rabbit, Pig, and Hanwoo (Korean Cattle) 토끼, 돼지 및 한우 간의 영양성분 및 조직감 비교 Jeong Ah Lee, Suk Han Jung, Kuk-Hwan Seol, Hyoun-Wook Kim, Soohyun Cho, Sun Moon Kang 이정아, 정숙한, 설국환, 김현욱, 조수현, 강선문 Resour Sci Res 2022;4(1):38-47. https://doi.org/10.52346/rsr.2022.4.1.38 HTML PDF PubReader	ARTICLE Effect of Oxygen Concentration in Modified Atmosphere Packaging on the Superoxide Dismutase Activity and Oxidation Stability of Ground Beef MAP 산소 농도가 세절한 쇠고기의 SOD 활성 및 산화안정성에 미치는 영향 Jeong Ah Lee, Sun Moon Kang 이정아, 강선문 Resour Sci Res 2022;4(1):48-55. https://doi.org/10.52346/rsr.2022.4.1.48 HTML PDF PubReader
ARTICLE Establishment of Mixing Ratios for Senior-Friendly Gelatin Gels Formulated with κ-Carrageenan and Calcium Chloride using the Response Surface Methodology 반응표면분석을 이용한 카파 카라기난과 염화칼슘 첨가 고령친화형 젤라틴 젤의 최적 배합비율 확립 Dong-Heon Song, Hyun-Wook Kim 송동헌, 김현욱 Resour Sci Res 2022;4(1):56-66. https://doi.org/10.52346/rsr.2022.4.1.56 HTML PDF PubReader

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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: 292	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: 289
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: 283	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: 244
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: 228	ARTICLE 3D Printing Technology : Food Tech Analysis 3D 프린팅 기술: 푸드테크 분석 Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Hee-Don Choi, Yun-Sang Choi 김유리, 윤현정, 김범근, 최희돈, 최윤상 Resour Sci Res 2022;4(1):1-11. https://doi.org/10.52346/rsr.2022.4.1.1 HTML PDF PubReader Last 3 months views: 228
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: 216	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 Last 3 months views: 201
ARTICLE Quality Properties of Chicken Breast Tteokgalbi with D-Allulose and Sprout-Barley D-Allulose와 새싹보리를 첨가한 닭 가슴살 떡갈비의 품질 특성 Jong-Hwan Hong, Hack-Youn Kim, Su-Han Kang, Ui-Bin Baek, Ji-Su You, Jeong-Woo Han, Moochang Kook 홍종환, 김학연, 강수한, 백의빈, 유지수, 한정우, 국무창 Resour Sci Res 2020;2(1):18-27. https://doi.org/10.52346/rsr.2020.2.1.18 HTML PDF PubReader Last 3 months views: 194	ARTICLE Antibiotics in Livestock and Their Effects on the Human Health: Mini Review Md. Shohel Rana, Sun Jin Hur Resour Sci Res 2022;4(1):12-20. https://doi.org/10.52346/rsr.2022.4.1.12 HTML PDF PubReader Last 3 months views: 193