계란식품PB 구매에 미치는 소비자 요인 분석:대형유통업체 계란상품을

김종진,심규열,김미송,윤명길 한국유통과학회 2013 유통과학연구 Vol.11 No.10

Purpose-Eggs are nutritionally complete and one of the most –popular natural foods. Moreover, the poultry industry is one of the important food industries. However, early industrialization of the poultry industry on its own did not lead to further development compared to other livestock industries. In this study, we investigate what factors influence consumers’ behavior and how consumers' understanding of retail business affects their propensity to consume. This study is different from other studies as it analyzes how the brand names of manufacturers and distribution companies affect the purchasing characteristicsoractualpurchasebehaviorofconsumersinordertosuggest how these manufacturers and distribution companies can increase their competitiveness. Research design, data, methodology -This study conducted a survey of 250 randomly selected egg purchasers in discount stores from January to April 2013. Consumers' purchase tendencies were calculated through frequency analysis. This result was then utilized using cluster analysis to draw a conclusion about which purchase tendency influenced consumers buying three different brands of eggs or whether this tendency really affected consumers. As a result, the outcomes of Hypotheses 2 and 3 were not clear so we drew a conclusion with our analysis of Hypothesis 1. Results-While the outcomes of Hypotheses 2 and 3 did not –clearly indicate whether purchasing tendencies affected consumers when buying eggs, our analysis of Hypothesis 1 indicated that consumers were affected by the quality of the eggs rather than exterior factors such as the brand name. Thus, we concluded that it is important to promote the excellence of the quality of the eggs. Usually firms buy eggs from farms and repackage them in order to sell them. In this sense, if consumers were aware of this egg production process, and eggs were fairly distributed to retailers, large retail PB businesses would also be able to enhance their competitiveness. Conclusions-The brand, packaging, retail outlet, and other ex – -ternal features influenced the purchase of eggs to a certain degree,while shelf life, grade of the eggs, cleanliness, and other intrinsic characteristics had more influence. In particular, shelf life was the most important factor influencing purchase. Consumers were influenced not only by intrinsic characteristics of the eggs but also by large-scale producers’ brands. Consumers relied upon the brand despite reduced competition because they found it difficult to identify shelf life and/or cleanliness. Small businesses and/or large-scale retailers can remain competitive by maintaining the freshness and cleanliness of the eggs. Further studies need to investigate areas in which consumers’ cognition of the product is poor and/or the purchase inclination with regard to less developed industries such as eggs. In this study, the greatest problem was that consumers did not consume in accordance with the current situation as consumers have preferred fresh and clean eggs for a long time compared to purchase decisions based on external brands and/or packaging.

경기·인천 지역 주부의 특수란의 구매와 계란의 보관 및 조리에 관한 연구

조용범,장경자 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.4

The purpose of this study was to investigate the storage and cooking of eggs in addition to the purchase of special eggs. This survey was carried out through questionnaire and subjects were 429 housewives whose children were middle or high school students in Kyunggi-do and Inchon. Most housewives began to purchase special eggs one year ago. When housewives purchased special eggs, the first consideration was in order of nutrition, freshness, price and preference. The higher housewives' education level was, the higher they took nutrition into consideration. More than half of housewives replied that the proper package of special eggs was 10 eggs or more, and perceived that the period between producers of eggs and consumers was less than 5 days. Most housewives did the freshness test by checking roughness of shell surface or the interior quality of egg yolk and white after purchase. Also most housewives stored eggs in the inside rack of refrigerator door. Most housewives served dishes made from eggs more than 2 or 3 times per week and perceived that soft-boiled eggs are foods easy of digestion. These results suggested that it is necessary to supply fresh and nutritious eggs and to develop various dishes made from eggs for quickly-prepared meals.

백봉오골계알의 영양성분과 생물학적 화학성분

류인덕 忠州大學校 2009 한국교통대학교 논문집 Vol.44 No.-

In the present study amounts of major nutritive constituents and biochemical components of silky fowl eggs were examine compared with those of hen eggs. The contents of total lipids, phospholipids, cholesterol in the whole silky fowl eggs were 11.9%, 5.18%, 0.387%, respectively. Silky fowl egg contains higher phospholipids and lesser cholesterol than hen egg. The amounts of calcium and potassium in silky fowl eggs were significantly higher than those of hen eggs. Unsaturated fatty acids in silky fowl eggs were 62.0% among total fatty acids, the unsaturate fatty acids of hen eggs were 54.0%. Especially, the contents of arachidonic acid, docosapentaenoic acid and docosahexaenoic acid in silky fowl eggs were significantly larger than in hen eggs. The amounts of vitamin B2, B6, D and E in silky fowl eggs were significantly higher than those of hen eggs. The sialic acid contents of the yolk, albumen and the chalaza of a single egg of silky fowl were 205.2mg, 11.9mg and 0.83mg, respectively.

일본의 계란 판매전략과 특수란 II. 특수란의 생산과 판매대응

장경만 한국가금학회 1999 한국가금학회지 Vol.26 No.1

The features of special brand eggs are growing more and more diverse and it is hard to draw a clear distinction between these and ordinary (no-brand) eggs. Special brand eggs range from those with objectively recognizable characteristics to those given only an unsubstantial product image and price differentials are among them great, too. The relation between product features and prices is unclear. Special brand eggs are the commodity whose characteristics are the vaguest of all livestock products. Farm's brand eggs produce a high profitability to producers is they are directly sold to consumers, by, for example, home-delivery service. But if they are sold to supermarkets, etc., producer's (poultry farmer's) income becomes lower by the amount of distributors' margin, reducing the profitability substantially. Thus how to increase the ration of retailing is important for farmers to secure a high profit. The sales strategies of poultry are the combination of two elements, that is, new product development (product differentiation) and creation of new market. But it is difficult for special brand egg producers to develop products with clear characteristics (use value) distinct form ordinary eggs and so these producers depend on the factors of appearance, such as the color of egg shells and package. Special brand eggs manage to keep their marketable value by the combination of the few product features and product image. Thus NB eggs from feed producers have a great market-ability since they can take advantage of the power of patents and TV commercials. However, market differentiation affects profitability much more than product features and price gaps are very wide between directly sold and wholesaled eggs. The producers of special brand eggs have come to the turning point where they have to decide whether they will content with being the subcontractors for NB and PB eggs or they will continue to keep their independence in production and marketing.

보관 방법에 따른 Rotifer Brachionus plicatilis 내구란의 부화

윤주연,허성범 한국수산과학회 2011 한국수산과학회지 Vol.44 No.6

The rotifer Brachionus plicatilis is one of the most important food organisms in aquaculture. The resting eggs produced by mictic female rotifers are easily stored and hatched, making them useful as the starter for the mass culture of rotifers in marine larval culture. This study examined the optimum preservation method for resting eggs to ensure a high hatching rate. To produce resting eggs, the marine rotifer B. plicatilis was cultured with Nannochloris oculata (KMMCC 16). The resting eggs were harvested and cryopreserved using 5% and 10% methanol (MeOH), dimethylsulfoxide (DMSO), and glycerol as cryoprotectant agents (CPAs). The cryopreservation comprised slow or rapid freezing and the resting eggs were stored for one month in liquid nitrogen (-196˚C). The resting eggs were also dried at different temperatures (30, 40, and 50˚C) and for different times (1, 2, and 3 h). In general, the hatching rates of the resting eggs preserved with CPA were higher than those without CPA and the slow freezing method was better than the rapid freezing method. However, the optimum CPA concentration for the hatching rate of the resting eggs varied with the freezing method and kind of CPA, and the CPA also affected the viability of the resting eggs. Dried resting eggs had a high, rapid hatching rate over 80%. The moisture content of the resting eggs cryopreserved in liquid nitrogen affected the hatching rate. Drying at 30˚C for 1 hour resulted in a high hatching rate of the resting eggs. In conclusion,drying at 30˚C for 1 hour and preservation in liquid nitrogen with the slow freezing method, without CPA, is recommended for a high hatching rate (ca. 95%) of rotifer resting eggs.

산란계 주령이 계란의 품질에 미치는 효과

김동준(Dong Jun Kim),김다혜(Da Hye Kim),강세주(Se Joo Kang),권기문(Ki Mun Kwon),이재청(Jae Cheong Lee),이경우(Kyung-Woo Lee) 한국가금학회 2018 한국가금학회지 Vol.45 No.1

본 실험은 산란계의 주령이 계란의 품질에 미치는 효과를 조사하고자 국내 집하장 15개소에서 주령별 원료란 50개를 5주간 채취하여 난중과 계란 내·외부 품질을 평가하였다. 총 8,300개의 계란을 집하장에서 세척 등 등급판정 생산 공정전 무작위로 채취하였다. 산란계의 주령은 20∼65주령으로 5단계의 주령으로 구분하여 분석하였다. 주령이 증가할수록 난중은 증가하였으며, 호우유닛은 감소하였다. 난황색은 25∼35주령에서 가장 높게 조사되었다. 오염란의 발생비율은 18∼25주령에서 가장 높았으며, 26주령 이상에서는 차이가 발견되지 않았다. 계란의 외관평가에서 점란과 사포란의 발생비율은 주령이 증가할수록 증가하였지만, 칼슘스프레싱과 misshapen egg는 18∼25주령에 가장 높게 조사되었다. 파각발생율은 주령과 함께 증가하였으며, 파각의 유형에서는 별과 머리카락 모양이 높은 수준으로 발견되었다. 구멍 모양은 전 구간에 걸쳐 1% 미만으로 조사되었다. 혈반은 전 구간에 낮게 발견되었지만, 56∼65주령에서 가장 높았다. 육반은 혈반과 비교하여 높은 수준으로 발생하였으며, 56∼65주령에서는 10%이상 발견되었다. 본 연구에서는 청결상태를 나타내는 오염란의 비율이 높은 수준으로 조사되어 세척 공정이 필요할 것으로 조사되었다. 또한 주령이 증가할수록 파각이 많이 발생하고, 육반이 상대적으로 높은 수준으로 조사되었다. 본 연구를 바탕으로 계란의 내․외부 품질을 향상시킬 수 있는 전략과 더불어 육안으로 확인이 불가능한 파각란에 대한 관리 대책이 필요하겠다. This study was conducted to evaluate the effect of age of laying hens on egg internal and external qualities. A total of 8,300 eggs were randomly collected from 15 grading & packaging (GP) centers, and 50 eggs per farm during April to May in 2015. Age of laying hens ranged from 18 to 65 weeks of age and they were classified into 5 age groups (18∼25, 26∼35, 36∼45, 46∼55, and 56∼65 weeks). Egg weight increased, but the Haugh unit decreased as the age of laying hens increased. Yolk color was higher in eggs laid from 25∼35 weeks of laying hens compared with that of 18∼25-weeks-old chickens. The incidence of dirty eggs was highest (P<0.05) in 18∼25 week group and remained constant after 26 weeks. Among eggshell defects, speckled and pimpled eggs increased as the age of laying hens increased. The incidence of calcium deposits and misshapen eggs was highest during 18∼25 weeks of age and remained constant after 26 weeks. The percentage of total eggshell cracks increased as the age of laying hens increased. Among eggshell cracks, star- and hair-like cracks were frequently noted. The percentage of meat spot was higher than that of blood spot and their incidence was highest among the 56∼65 week group. Age of laying hens significantly increased egg weight, incidence of pimpled or speckled eggs, star- or hair-like cracks, and meat spot. On the other hand, a significant negative interaction between age of laying hens and the Haugh unit was noted. In conclusion, our study revealed that the age of laying hens affected internal and external egg qualities.

Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures

Gamaralalage Schithra Rukshan Eregama,Shine Htet Aung,Herath Mudiyanselage Jagath Chaminda Pitawala,Mahabbat Ali,이승윤,박지영,Edirisinghe Dewage Nalaka Sandun Abeyrathne,남기창 한국축산식품학회 2024 한국축산식품학회지 Vol.44 No.1

Eggs that have been hard-boiled are frequently used as ready-to-eat food. Refrigerated and frozen storage of hard-boiled eggs causes issues, such as customer rejection owing to textural changes. The objective of this research is to ascertain how storage temperature affects hard-boiled eggs’ alteration in texture over time. Mediumsized brown shell eggs were acquired from a local market, boiled at 100℃ for 15 min, and then stored at room temperature (25℃), refrigeration (4℃), and freezing (–18℃) conditions for 0, 12, 24, and 48 h. Fourier transform infrared spectroscopy (FTIR), texture profile, visual observation using a gemological microscope, free amino acid content, and color were measured. Freezing had a substantial impact on the eggs’ hardness, gumminess, chewiness, and cohesiveness (p<0.05). The FTIR spectrums confirmed the textural changes in bonds of amide A (3,271 cm–1), amide I (1,626.2 cm–1), amide II (1,539.0 cm–1), C=O stretch of COO- (1,397 cm–1), asymmetric PO2- stretch (1,240 cm–1). Microscopic images confirmed structural changes in eggs stored at –18℃. The free amino acid content was lower in fresh and frozen eggs than in the rest (p<0.05). However, there was no discernible variation in the egg white’s color when eggs were kept at 4℃ (p>0.05). Salmonella spp. was found exclusively in eggs kept at room temperature. In conclusion, hard-boiled eggs did not exhibit structural or chemical changes when stored at 4℃ for up to 48 h compared to freezing and room temperature conditions.

A novel kit for enrichment of fecal helminth eggs

Eunsol Lee,Seon-Ok Back,Young-Ju Lee,Jung-Won Ju,Hee-Il Lee,Myoung-Ro Lee The Korea Society for Parasitology and Tropical Me 2024 Parasites, Hosts and Diseases Vol.62 No.3

We developed a new concentration kit, called the ParaEgg (PE), for easy detection trematode eggs from fecal samples in endemic areas of clonorchiasis and metagonimiasis in Korea. To create a standard of detection efficiency, 120 fecal samples were examined using the water-ether concentration method (WECM). The PE kit and Mini ParaSep (PS) kit were used to compare the detection sensitivity of 100 egg-positive and 20 egg-negative samples in WECM. Additionally, stool samples, which were intentionally spiked with 10, 20, and 30 Clonorchis sinensis eggs, were evaluated to assess the sensitivity in low-infection cases. The PE and PS kits showed detection rates of 100% and 92%, respectively, from 100 egg-positive samples in WECM. Meanwhile, eggs were detected in 3 (PE) and 2 (PS) out of 20 egg-negative samples in WECM. The PE kit detected the highest number of eggs per gram of feces (727 on average), followed by the WECM (524) and PS kit (432). In fecal samples that were intentionally spiked with 10, 20, and 30 C. sinensis eggs, PE only detected eggs 2 out of 5 samples in 10 eggs spiked (40%), and the detection rates were 80% and 100%, respectively. The PE kit enabled a more accurate identification of trematode eggs because of the clearance of small fecal debris in the microscopic field. In conclusion, the PE kit is obviously helpful to detect and identify trematode eggs in stool examinations especially in endemic areas of clonorchiasis and metagonimiasis.

Housewives' Behavior of Purchasing Special Eggs and Cooking Patterns of Eggs in Kyunggi-do and Inchon

Chang, Kyung-Ja,Cho, Yong-Bum Korean Society of Community Nutrition 1997 대한지역사회영양학회지 Vol.2 No.5

The purpose of this study was to investigate the purchase of special and cooking patterns of eggs. This survey was carried out through questionnaire and the subjects were 435 housewives whose children were middle or high school students in Kyunggi-do and Inchon. The results are summarized as follows : 1) As for age, 66.4% of subjects were 40 years or older. Also 57.1% of subjects received a high school education. As for occuption, full-time housewives accounted for 60.5%. Monthly family income of 39.1 % was 1-2 million won. As for monthly cost of food, 51.7% of subjects paid less than 500 thousand won. Also 40.2% of subjects lived in apartments. 2)Most housewives knew about the sale of special eggs. However, they perceived that the price of special eggs was expensive. 3) The higher their age, education level. household income and food cost, were, the more frequent their purchase of special eggs was. 4) The reason for their purchasing special eggs was in order of nutrition and freshness. 5) Most housewives didn't trust the brands of special eggs. 6) The most popular method of cooking eggs was fried-eggs. Therefore, it is necessary to provide cheap, fresh and nutritious special eggs. (Korean J Community Nutrition 2(5) : 711∼720, 1997)

세척란의 저장성에 영향을 미치는 요인

전기흥,박영신,유익종 한국가금학회 1993 한국가금학회지 Vol.20 No.1

Among the several factors that affect shelf-life of washed shell eggs, storage temperature and relative humidity were the most important. Besides those factors listed above, temperature of washing water, composition of foreign substances and washing method of eggs were also the factors affecting the shelf-life of the eggs. The effect of sanitizer treatment was significant in extending the shelf-life of eggs compared with washed and unwashed eggs. In case of oil coating treatment, the shell eggs treated showed the better results than that of washed and unwashed eggs because the coating materials prevented the moisture evaporation from the inner shell eggs and kept the contamination of microorganisms from the environment. Consequently, it is considered that reducing egg shell contamination of microorganisms and proper treatment could be the key to extend the shelf-life of shell eggs.