ScholarWorks@Gyeongsang National University: Kim, Hyun Wook

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Kim, Hyun Wook (김현욱)

농업생명과학대학 (동물생명융합학부)

Research Area: 식육과학, 육가공, 식품단백질, Meat science, Meat processing, Food protein

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hardness:5||jelly food:4||shear force:4||gelatin:4||Enose:3||duck skin:3||seniorfriendly food:3||GCMS:3||chicken breast:3||enzymatic hydrolysis:3||Lipid oxidation:3||prerigor salting:3||waterholding capacity:3||Allulose:3||superheated steam:2||tenderness:2||Waterholding capacity:2||Chicken breast:2||antiinflammation:2||Arbor Acres:2||potassium chloride:2||Carrageenan:2||lipid oxidation:2||Soy sauce:2||Ross 308:2||lowsalt:2||Alcalase:2||Cull sow:2||protein solubility:2||emulsion stability:2||antioxidant:2||dietary fiber:2||Samgyetang:2||GCO:2||Etongue:2||edible insect:2||broiler:2||Pork loin:2||shelf life:2||electronic nose:2||Volatile compounds:2||electronic tongue:2||hotboning:2||Finishing pig:1||Flocculants:1||Food composition:1||Frozen meat:1||Functional properties:1||GCMS/O:1||Gammaray:1||Gelatin:1||HPLCMS/MS:1||Ham:1||Hotboning:1||Hydrolysis:1||Irradiation:1||Jelly:1||Jelly food:1||Jerky:1||Kestose:1||Key words: acid marination:1||Konjac:1||Korean native black goat:1||Korean native chicken:1||Lactobacilus casei MCL:1||Lactobacilus sakei CVL001:1||Lettuce:1||Loin:1||Maillard reaction:1||Maillard reaction product:1||Marination:1||Meat color:1||Meat product:1||Mineral content:1||Mitochondrial apoptosis:1||Molasses:1||Muscle fiber transition:1||Myoglobin:1||MyotonPRO®:1||Natural Nitrite:1||Nextgeneration sequencing:1||Nitric oxide:1||Nitrite scavenging activity:1||Nonvolatile compounds:1||Odoractive compounds:1||Organic solvents:1||Oxidation:1||Oxidative stability:1||Perilla seed meal:1||Phenolic compounds:1||Physicochemical characteristics:1||Pork:1||Pork skin gelatin:1||Preconverted Nitrite:1||Prerigor salting:1||Protaetia brevitarsis:1||Protein characteristics:1||Protein gel:1||Protein oxidation:1||Protein solubility:1||Proteinprotein interaction:1||Red Beet:1||Red Glasswort:1||Reduced Salt:1||Reducedsalt:1||Residual nitrite:1||Resistant maltodextrin:1||Response surface methodology:1||Salmon:1||Salt:1||Salt reduction:1||Samgye:1||Seniorfriendly food:1||Sensory attribute:1||Shear Force:1||Shelf life:1||Shrimp shell:1||Slaughter weight:1||Sorbitol:1||Sousvide cooking:1||Soybean meal:1||Spinach:1||Sugar:1||Taste patterns:1||Tenderness:1||Textural Properties:1||Texture:1||Transglutaminase:1||Trypsin:1||Tumbling:1||Water holding capacity:1||Wet Aging:1||Xray:1||Xray diffraction:1||Xylose:1||aerobic display:1||alkalinetreatment:1||amino acid profile:1||animal feed:1||anthocyanin:1||antioxidant capacity:1||antioxidant peptide:1||atopic dermatitis (AD):1||bioactive peptide:1||carcass yield:1||chemosensory:1||chicken breast ham:1||chicken breast protein:1||chicken sausage:1||cluster analysis:1||collagen:1||collagen content:1||collagen swelling:1||collagenase:1||colorant:1||commercial edible insect:1||commercially processed food:1||cooked pork patty:1||crustacean shell:1||differential scanning calorimetry:1||discoloration:1||dog foods:1||duck:1||edible insects:1||egg white protein:1||electronic nose (enose):1||electronic tongue (etongue):1||emulsified pork sausage:1||emulsifier:1||emulsifying capacity:1||entomophagy:1||enzymatical hydrolysis:1||essential amino acid:1||fat replacer:1||fatty acid:1||fatty acid composition:1||fatty acid profile:1||feed efficiency:1||feeding source:1||food resources:1||formulation:1||frankfurter:1||freezing rate:1||functionality:1||gel forming ability:1||gel strength:1||gelatin extraction:1||gelatin gel:1||glasswort:1||goat skin:1||growth performance:1||heat stress:1||heating rate:1||hydrocolloid:1||hyperspectral imaging:1||ingredients:1||ionic strength:1||jerky:1||konjac:1||larvae:1||low salt:1||low sodium:1||machine learning:1||marination:1||meat emulsion:1||meat quality:1||meat tenderization:1||microwave:1||mineral component:1||myofibrillar fragmentation index:1||myofibrillar protein gel:1||myosin heavy chain:1||nutritional composition:1||nutritional content:1||oxidative stability:1||parabiotics:1||pepsin:1||pepsinsoluble collagen:1||pet food:1||phospholipid:1||physicochemical characteristics:1||plant protease:1||plantbased food ingredients:1||polyphenol compounds:1||porcine:1||porcine offal:1||porcine serum albumin:1||pork:1||pork intestine byproduct:1||pork patty:1||pork sausage:1||probiotic:1||probiotics:1||processed food:1||processing characteristics:1||protein digestibility:1||protein hydrolysate:1||protein hydrolzsate:1||protein oxidation:1||proteinpolyphenol conjugate characterization:1||proteolysis:1||quality characteristics:1||realtime monitoring:1||red maple leaf:1||reducedsalt:1||response surface methodology:1||restructured jerky:1||salmon byproducts:1||salt:1||salt reduction:1||semidried:1||sensory analysis:1||sodium nitrite:1||solvent extraction:1||sousvide cooking:1||stepwise cooking:1||sugarcane bagasse fiber:1||superheated steam:1||supercritical carbon dioxide extraction:1||textural properties:1||texture control:1||thawing method:1||thermal denaturation:1||toxic heavy metal:1||tuna:1||water activity:1||water holding capacity:1||whey protein:1||woody breast:1||가슴살 경화:1||도체율:1||비침습적 촉진 장치:1||사료효율:1||산육능력:1||삼계:1||육계:1||Aging sequence:1||토종닭:1||Alginate:1||Amino acid:1||Animal byproduct protein:1||Antioxidant:1||Antioxidant capacity:1||Arginine diet:1||Ascorbic acid:1||Beef:1||Beef Loin:1||Beef patty:1||Beef quality:1||Biochemical methane potential:1||Blue crabs:1||Byproduct:1||C/N ratio:1||Calcium chloride:1||Calcium oxide:1||Celery:1||Chemometrics:1||Chitin/chitosan:1||Chitosan:1||Cirsium japonicum:1||Codigestion:1||Coldcut:1||Collagen:1||Color stability:1||Cooked Pork Loin Ham:1||DDGS:1||DSC:1||Defatting:1||Digestibility:1||Dry Aging:1||Duck meat:1||Edible insect:1||Elderly food:1||Electronbeam:1||Emulsified sausage:1||Emulsion stability:1||Emulsion systems:1||Fastfreezing:1||Fermented soy sauce:1||Finishing gilt:1||

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