• Food Science of Animal Resources
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• v.28 no.4
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• pp.493-498
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• 2008

The aim of this work was to analyze the effects of salt and $NaNO_2$ on weight loss, proximate compositions. chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The HS group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+$NaNO_2$ group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm $NaNO_2$. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+$NaNO_2$ group of 3 hams (10.62 kg) was salted same as LS group and added 100 ppm $NaNO_2$. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of $NaNO_2$ (p<0.05), the LS hams had significantly higher moisture content than HS+$NaNO_2$ and LS+$NaNO_2$ (p<0.05). The level of salt and $NaNO_2$ did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from LS hams were significantly lower than in the muscles from HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from LS hams was significantly higher than in muscles from HS and HS+$NaNO_2$ hams (p<0.05). The salt content in biceps femoris muscles from LS+$NaNO_2$ hams was significantly lower than in the muscles from HS and HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ treatment did not affect the $NaNO_2$ content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS+$NaNO_2$ hams were significantly higher than in the muscles from HS and LS hams.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.37 no.2
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• pp.20-29
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• 2019

The purpose of this study is to verify and reconstruct the record information for big old trees of Jeju on the basis of the precise map of Jeju island in 1918 which was produced 100 years ago. For the analysis of high altitude, coordinate system and georeferencing were performed by selecting representative points using ArcGIS. We extracted digitized information by using point extraction method and extracted attribute information based on legend type and relative size in map. Based on the map of the past 100 years ago, the present situation of the big old tree in Jeju was analyzed and their characteristics were analyzed. In addition, based on the information of the protected big old trees in present, we discussed the characteristics of past tree (1918), present tree (2019), and contribution of big old tree in Jeju landscape and vegetation. As a result, 1,013 individuals were distributed in Jeju Island 100 years ago. Even when it was intensive in the use of timber, the big old trees were protected, and contributed as a representative component of Jeju's unique landscape. The remaining distribution of Jeju's big old tree is 159 trees. As in the past, distribution has been confirmed around the lowlands, but declines in numbers are found throughout the island. The major factors for the decline of individuals are large-scale development projects such as reaching the limit of life, natural disturbance (typhoon, disease, pest, drought, etc.). However, it is presumed that a large number of individuals have played a leading role in shaping the current forests as contributing to important species sources in the restoration process of Jeju vegetation. However, it is presumed that a large number of individuals (405) have played a leading role in forming the present forest by contributing to the species pool in the restoration process of Jeju vegetation.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.334-342
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• 2022

To meet the needs of Muslim consumers, sausages were prepared using Halal-certified chicken thighs and different amounts of biji powder (0, 20, 30, 40, and 50%), and then the properties of the sausages were compared. As the biji powder levels increased, both the moisture content and the pH of the sausages significantly decreased, whereas their fiber content increased. As the biji powder levels increased, the free radical scavenging effect (DPPH, ABTS) and water holding capacity also increased, and the textural properties also improved. When Muslim consumers evaluated the sensory attributes of the sausages prepared in this experiment and those currently on the market, the ones prepared in this experiment were preferred over the market products. Based on the above results, chicken sausage for Muslim consumers could be successfully produced, and their overall quality and antioxidant effects could be improved by the addition of biji powder (up to 30%).