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, 2024

Effects of Citrus unshiu Peel Powder Added on Quality Properties of Emulsion-Type Pork Sausage
감귤 껍질 분말 첨가가 돈육 유화형 소시지의 품질 특성에 미치는 영향

Ui-Bin Baek, Hack-Youn Kim, Song-Hyun Hong, Jung-seok Choi
백의빈, 김학연, 홍성현, 최정석

Resour Sci Res 2024;6(1):1-10.
https://doi.org/10.52346/rsr.2024.6.1.1

This study aims to investigate the quality properties such as cooking yield, color, and pH, along with the antioxidant activity, including diphenyl-1-picrylhydrazy (DPPH) radical scavenging assay, ferric acid reducing antioxidant power (FRAP) assay, and thiobarbituric acid reactive substances (TBARS) in Citrus unshiu peel powder-added emulsion-type pork sausages at various levels (0%, 1%, 2%, and 3%). Cooking yield there was no significant difference between the control and the citrus peel treat-group. As the amount of citrus peel powder...
ARTICLE

Jun 30, 2024

Antioxidant Activity and Quality Characteristics of Sucralose Red Pepper Paste Added with Flammualina velutipes Extracts
팽이버섯 추출물을 첨가한 수크랄로스 고추장의 항산화 활성과 품질 특성

Jin-Hee Choi
최진희

Resour Sci Res 2024;6(1):11-18.
https://doi.org/10.52346/rsr.2024.6.1.11

In this study, as part of a study on a traditional type of sauce model using alternative sweeteners, we attempted to improve antioxidant activity and quality characteristics by adding mushroom (Flammualina velutipes) extracts to sucralose red pepper paste. The grain syrup used in red pepper paste was replaced with sucralose, and Flammualina velutipesextracts (FVE) was added (0.5%, 1%, 1.5%). FVE significantly increased total polyphenol content and DPPH radical scavenging ability. There was no significant difference in Brix and sal...
ARTICLE

Jun 30, 2024

Analysis of the Certification Mark Status of Animal Welfare Certified Livestock Products
축산물 유통 및 제조사 대상 동물복지인증 축산물의 인증 표시 현황 분석

Jae-Eun Yu, Hack-Youn Kim, Song-Hyun Hong
유재은, 김학연, 홍성현

Resour Sci Res 2024;6(1):19-27.
https://doi.org/10.52346/rsr.2024.6.1.19

This study surveys livestock manufacturers, and distributors' perceptions to promote consumption and distribution of animal welfare certified livestock products.In the question on the appropriate content of animal welfare certified livestock products in animal welfare certified livestock products, 15 people (46.9%) were employed by manufacturing and distributing companies, 7 people (21.9%) were "50% or more", "30% or more", "70% or more", and "90% or more" were in the order of 5 people (15.6%). In the opinion on the rating of the animal welfare...
ARTICLE

Jun 30, 2024

Analysis of Active Ingredient Content of Ssanghwa Tea Bags according to Ssanghwa Extract Coating
쌍화 추출물 코팅에 따른 쌍화 티백의 유효성분 함량 분석

Yong-Jik Lee, Myong-Ki Kim
이용직, 김명기

Resour Sci Res 2024;6(1):28-38.
https://doi.org/10.52346/rsr.2024.6.1.28

This study was conducted to confirm the effect of increasing active ingredients by coating Ssanghwa tea bags with Ssanghwa extract. Coated Ssanghwa tea bags were manufactured by extracting Ssanghwa raw materials. Uncoated and coated Ssanghwa tea bags were extracted at 80 and 100°C for 3 minutes, and the contents of polyphenols, flavonoids, paeoniflorin, and decursin were analyzed. As a result of analyzing the content of polyphenols and flavonoids according to sample processing and extraction conditions, coated Ssanghwa tea bags showed the hi...
ARTICLE

Jun 30, 2024

Effect of Electrical and Carbon Dioxide Stunning on Stress and Physicochemical Characteristics of Loin in LYD Pigs
CO₂가스 실신이 돼지의 이화학적 특성과 스트레스에 미치는 영향

Hyoun Wook Kim, Dong-Heon Song, Jeong-Ah Lee, Dong-Kyun Kim, Pil-Nam Seong, Joong-Hwan Jeon
김현욱, 송동헌, 이정아, 김동균, 성필남, 전중환

Resour Sci Res 2024;6(1):39-47.
https://doi.org/10.52346/rsr.2024.6.1.39

The carbon dioxide stunning method is known to induce less stress in slaughtered livestock compared to conventional methods. A reported disadvantage of the carbon dioxide stunning method compared to electrical stunning is that it is associated with softness of meat quality. However, research on the effects of carbon dioxide stunning on stress levels and meat quality in Korean LYD pigs is limited. Therefore, this study examined the effects of gas stunning methods on cortisol content and the physical characteristics of loins in LYD pigs. Ten LYD ...
ARTICLE

Jun 30, 2024

Physicochemical Properties of Korean Black Goat Sausage with Aronia melanocarpa Powder
아로니아 분말을 첨가한 흑염소 소시지의 이화학적 특성

Kyu-Min Kang, Hack-Youn Kim
강규민, 김학연

Resour Sci Res 2024;6(1):48-58.
https://doi.org/10.52346/rsr.2024.6.1.48

This study identified the physicochemical properties of Korean black goat sausage with Aronia melanocarpa (AM). The physicochemical properties were investigated by measuring pH, color, cooking yield, thiobarbituric acid reactive substances (TBARS), total polyphenol contents (TPC), total flavonoids contents (TFC), α, α-diphenyl-β-picrylhydrazyl (DPPH), and metal ion chelating. The pH was decreased with increasing AM contents and storage period. The after cooked redness significantly increased with increasing AM con...
ARTICLE

Jun 30, 2024

Optimization of Mixing Ratio between Allulose and Sorbitol for Producing Sugar–Free Chicken Breast Jerky
무설탕 닭가슴살 육포 제조를 위한 알룰로스와 솔비톨 혼합 비율 최적화

Na-Eun Yang, Jun Hwang, Woo-Young Son, Dae-Nyeon Kim, Sun Gu Kang, Hyun-Wook Kim
양나은, 황준, 손우영, 김대년, 강선구, 김현욱

Resour Sci Res 2024;6(1):59-68.
https://doi.org/10.52346/rsr.2024.6.1.59

This study aimed to optimize the mixing ratio between D-allulose and D-sorbitol for producing sugar-free chicken breast jerky, without adverse impacts on general quality attributes. A response surface methodology (RSM) experiment was designed using a face-centered central composite design, in which the independent variables were 0-2% (w/w) allulose and 0-2% (w/w) sorbitol. The sliced and cured chicken breast samples were dried in an 80°C air dryer for 4 hr, cooled for 6 hr, and used for physicochemical and sensory analysis. The mixing ratio ...

CURRENT ISSUE
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CURRENT ISSUE: Jun 2024, Vol. 6 , No. 1

ARTICLE Effects of Citrus unshiu Peel Powder Added on Quality Properties of Emulsion-Type Pork Sausage 감귤 껍질 분말 첨가가 돈육 유화형 소시지의 품질 특성에 미치는 영향 Ui-Bin Baek, Hack-Youn Kim, Song-Hyun Hong, Jung-seok Choi 백의빈, 김학연, 홍성현, 최정석 Resour Sci Res 2024;6(1):1-10. https://doi.org/10.52346/rsr.2024.6.1.1 HTML PDF PubReader	ARTICLE Antioxidant Activity and Quality Characteristics of Sucralose Red Pepper Paste Added with Flammualina velutipes Extracts 팽이버섯 추출물을 첨가한 수크랄로스 고추장의 항산화 활성과 품질 특성 Jin-Hee Choi 최진희 Resour Sci Res 2024;6(1):11-18. https://doi.org/10.52346/rsr.2024.6.1.11 HTML PDF PubReader
ARTICLE Analysis of the Certification Mark Status of Animal Welfare Certified Livestock Products 축산물 유통 및 제조사 대상 동물복지인증 축산물의 인증 표시 현황 분석 Jae-Eun Yu, Hack-Youn Kim, Song-Hyun Hong 유재은, 김학연, 홍성현 Resour Sci Res 2024;6(1):19-27. https://doi.org/10.52346/rsr.2024.6.1.19 HTML PDF PubReader	ARTICLE Analysis of Active Ingredient Content of Ssanghwa Tea Bags according to Ssanghwa Extract Coating 쌍화 추출물 코팅에 따른 쌍화 티백의 유효성분 함량 분석 Yong-Jik Lee, Myong-Ki Kim 이용직, 김명기 Resour Sci Res 2024;6(1):28-38. https://doi.org/10.52346/rsr.2024.6.1.28 HTML PDF PubReader
ARTICLE Effect of Electrical and Carbon Dioxide Stunning on Stress and Physicochemical Characteristics of Loin in LYD Pigs CO₂가스 실신이 돼지의 이화학적 특성과 스트레스에 미치는 영향 Hyoun Wook Kim, Dong-Heon Song, Jeong-Ah Lee, Dong-Kyun Kim, Pil-Nam Seong, Joong-Hwan Jeon 김현욱, 송동헌, 이정아, 김동균, 성필남, 전중환 Resour Sci Res 2024;6(1):39-47. https://doi.org/10.52346/rsr.2024.6.1.39 HTML PDF PubReader	ARTICLE Physicochemical Properties of Korean Black Goat Sausage with Aronia melanocarpa Powder 아로니아 분말을 첨가한 흑염소 소시지의 이화학적 특성 Kyu-Min Kang, Hack-Youn Kim 강규민, 김학연 Resour Sci Res 2024;6(1):48-58. https://doi.org/10.52346/rsr.2024.6.1.48 HTML PDF PubReader
ARTICLE Optimization of Mixing Ratio between Allulose and Sorbitol for Producing Sugar–Free Chicken Breast Jerky 무설탕 닭가슴살 육포 제조를 위한 알룰로스와 솔비톨 혼합 비율 최적화 Na-Eun Yang, Jun Hwang, Woo-Young Son, Dae-Nyeon Kim, Sun Gu Kang, Hyun-Wook Kim 양나은, 황준, 손우영, 김대년, 강선구, 김현욱 Resour Sci Res 2024;6(1):59-68. https://doi.org/10.52346/rsr.2024.6.1.59 HTML PDF PubReader

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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: 1387	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: 919
ARTICLE Isolation and Characterization of Bifidobacterium Growth Stimulator Produced by Leuconostoc mesenteroides isolated from Kimchi 김치에서 분리한 Leuconostoc mesenteroides가 생산하는 Bifidobacterium 성장 자극 물질의 분리 및 특성 Yunkyoung Kwon, Jae-Yong Park 권윤경, 박재용 Resour Sci Res 2023;5(2):72-86. https://doi.org/10.52346/rsr.2023.5.2.72 HTML PDF PubReader Last 3 months views: 871	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 Last 3 months views: 698
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 Last 3 months views: 648	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: 637
ARTICLE Efficacy Evaluation of Ssanghwa Tea Bags Coated with Ssanghwa Extracts 쌍화 추출액을 코팅한 쌍화 티백의 효능 평가 Myong-Ki Kim 김명기 Resour Sci Res 2023;5(2):87-95. https://doi.org/10.52346/rsr.2023.5.2.87 HTML PDF PubReader Last 3 months views: 606	ARTICLE Comparison of Antioxidant Activities of the Enzymatic Hydrolysate Fractions derived from Oilseed Meals 박류 사료 유래 효소 가수분해물 분획의 항산화 활성 비교 Woo-Young Son, Na-Eun Yang, Dae-Nyeon Kim, Jun Hwang, Hyun-Wook Kim 손우영, 양나은, 김대년, 황준, 김현욱 Resour Sci Res 2023;5(2):61-71. https://doi.org/10.52346/rsr.2023.5.2.61 HTML PDF PubReader Last 3 months views: 566
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: 557	ARTICLE Regulation of Adipocyte Differentiation by Reversine in 3T3-L1 Cells Reversine에 의한 3T3-L1 지방세포의 분화조절 Yohan Kim, Byeong Seok Choi, Yang Soo Moon 김요한, 최병석, 문양수 Resour Sci Res 2023;5(2):131-141. https://doi.org/10.52346/rsr.2023.5.2.131 HTML PDF PubReader Last 3 months views: 524