• Journal of Life Science
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• v.25 no.11
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• pp.1280-1289
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• 2015

Fish-meat gel is being produced mostly relying on surimi and raw materials imported from Southeast Asia and North America and present in small amount in local markets. In this study, common farmed local fishes were examined as stable and reliable sources of surimi for fish-meat gel production. For testing, five main farmed-fish of Korea, namely; Bastard halibut (Paralichthys olivaceus), Red sea bream (Pagrus major), Korean rockfish (Sebastes schlegeli), Common mulle (Mugil cephalus), and Finespotted flounder (Pleuronichthys cornutus) were used following a traditional washing process. The quality of the surimi was determined by the values of water content, whiteness index, gel strength and impurity. Accordingly, fish-meat gel and surimi quality experiments were carried out by measuring compressive and texture properties, expressible moisture content, Hunter color scale values and SDS-page protein patterns. Also gel characteristics were compared with that of FA and RA grade surimi (Alaska Pollock). Fish-meat gels were prepared by salt mincing the farmed-fish surimi with NaCl (2% w/w) and moisture adjustment to 84% by ice water adding. Prepared fish-meat paste was filled into 20-25 cm long polyvinylidene chloride casings and heated at 90℃ for 20 min. The whiteness values of fish-meat gels produced from surimi were increased by using farmed-fish and became comparable to that of FA Alaska Pollock gel. Among all tested farmed-fish, P. olivaceus and P. major exhibited better properties than RA Alaska Pollock and similar properties to FA Alaska Pollock. Therefore, current data suggests that fish farming can be an efficient and sustainable fish-meat source for fish-meat gel production in Korea.

• The Journal of Korean Physical Therapy
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• v.14 no.2
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• pp.219-233
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• 2002

스테로이드성 소염진통제인 트리암시놀론 겔의 피부투과도를 향상시키기 위하여 초음파를 조사하여 약물의 투과도에 미치는 영향을 비교하였다. 트리암시놀론을 함유한 수용성 겔을 제조하여 물리화학적 시험을 실시하였으며 carbopol을 기제로한 겔이 우수한 제제학적 특성을 보였다. 초음파 조사가 약물의 투과도에 미치는 영향을 알아보기 위하여 hairless mouse의 적출 피부에 대한 in vitro 흡수 실험을 실시하였다. 트리암시놀론 겔 음파영동군이 트리암시놀론겔 단독 처치군에 비하여 투과도가 유의적으로 향상되었다. 특히 주파수가 1MHz인 지속초음파를 고 강도로 적용시 피부투과도의 향상이 더욱 두드러졌다. 따라서 트리암시놀론 겔 도포 후 초음파를 이용한 음파영동 경피흡수가 단독의 겔 처치보다 피부투과에 유용할 것으로 사료된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1032-1038
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• 2003

The two-level full factorial and mixture design were used to screen ingredient type and to investigate the effects of ingredients on properties of surimi gel from jack mackerel using measurements of breaking forces, deformation values and color. The addition of starch decreased breaking force significantly (p<0.05), but did not affect deformation. The bovine plasma protein (BPP) among non-muscle proteins increased a breaking force and deformation value. However, the dried egg white increased slightly a breaking force, and decreased greatly a deformation value. The breaking force of gel was increased, but deformation value did not change significantly (p<0.05) with adding BPP. The whiteness of gel was slightly improved with the addition of corn starch and BPP. At 78% moisture, the optimum ratios of ingredients were 89.5∼90.0% for alkali surimi, 4.6∼6.0% for corn starch and 4.3∼5.4% for BPP to obtain above 110g for a breaking force, 4.2 mm for a deformation, and 22.5 for a whiteness.

• Journal of the Korea Institute of Building Construction
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• v.16 no.1
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• pp.45-52
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• 2016

In this research, characteristic properties of gel time and homo gel strength of liquid chemical grouting material for soil grouting using non-cement binder(NCB) were measured according to kinds of liquid B's Binders, W/B of liquid B's Binders and the volume ratio between liquid A and liquid B in order to examine on the applicability of soil grouting material using non-cement binder. The test was performed using NCB-1, NCB-2, NCB-3 which are environment-friendly inorganic binders developed by means of collaboration by our research team and which are different from chemical composition ratio each other. In conclusion, it was found that NCB could be applied to liquid soil grouting material using non-cement binder and replace ordinary portland cement, because NCB had the most excellent performance in certain section of gel time and homo gel strength in condition of this experiment.

• Applied Biological Chemistry
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• v.39 no.1
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• pp.49-53
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• 1996

Acid-modified starch was prepared by treating a warm aqueous starch suspension with dilute mineral acid$(0.2\;N\;HCl,\;45^{\circ}C,\;20\;mim{\sim}1\;h)$. The swelling power and solubility of acid-modified red bean starches increased and the changes occurred at tower temperature. According to gel chromatography of starches, the amylose and amylopectin moieties of red bean starches were not affected very much by hydrolysis conditions used. The elution profiles of soluble carbohydrate showed that the larger molecules were leached as the heating temperature increased. Total amounts of soluble carbohydrate were increased by acid-modification. The gel strength of acid-modified starches at each temperature increased, whereas cohesiveness decreased in acid-modified starch gels except at $85^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.3
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• pp.423-427
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• 1997

The effect of different treatments on the quality and yield of purified agar produced from Gelidium amansii has been studied, and the extraction condition ol agar produced from G. amansii has been examined. The contents of ash, sulfate in agar produced from g. amansii collected from different places were $2.63\~2.92\%\;and\;1.38\~1.78\%$, respectively. Yields and gel strength of agar produced from G. amansii collected from different places were $31.6\~46.8\%\;and\;496\~887g/cm^2$, respectively. It was effective to extract agar at $120^{\circ}C\;for\;2\~3hrs$. Agar was purified by D.W. washing, EDTA washing, chitosan treatment, CPC treatment, PEG treatment, ethanol precipitation, acetone precipitation and propanol precipitation. The mineral contents of agar produced from Gelidium amansii were Na (2934ppm), Ca (2472ppm), Mg (2259ppm), K (2527ppm), P1(81.1ppm), Fe (66.4ppm), Al (71.7ppm), Zn (29.7ppm) and Pb (ND: not detected), respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.567-573
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• 2003

Surimi yields from acid and alkaline processing of 5 fishes were compared to those from conventional processing Effect of sarcoplasmic protein and NaCl on heating gel from acid and alkaline surimi were also investigated by punch test and color. Yield of alkaline surimi was higher than that of conventional surimi. However, the breaking force, deformation and whiteness of heating gel from alkaline surimi were lower than those of heating gel from conventional surimi. The sarcoplasmic protein increased a breaking force and a deformation of gel. A breaking force was decreased, but deformation not significantly with NaCl concentration. Myosin heavy chain (MHC) and actin were greatly degraded in acid processing. Alkaline process for surimi is a valuable way of increasing the utilization of frozen and pelagic fishes, and making kamaboko-type products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1048-1052
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• 2011

This study examined the flow properties, paste clarity, freeze-thaw stability and gel strength of acetylated sweet potato starch (ASPS) pastes and gels as a function of degree of substitution (DS). ASPS showed high shear-thinning flow behaviors with high Casson yield stress ($\sigma_{oc}$). Consistency index (K), apparent viscosity ($\eta_{a,100}$) and $\sigma_{oc}$ values of ASPS increased with an increase in DS. In the temperature range of $25{\sim}70^{\circ}C$, ASPS followed an Arrhenius temperature relationship. The activation energies (Ea=13.2~14.3 kJ/mol) of the ASPS samples were much lower than that (18.1 kJ/mol) of the native sweet potato starch (SPS). ASPS gels showed better freeze-thaw stability with a significant decrease in syneresis (%) compared to SPS gel. The gel strength values of ASPS were much lower than that of SPS, and significantly decreased with an increase in DS. The clarity of native SPS paste increased after acetylation.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1998.06a
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• pp.173.2-174
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• 1998

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2002.10a
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• pp.71-72
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• 2002

수세공정을 거치지 않고 어육 단백질의 용해도 특성을 이용하여 pH 2.5 부근과 pH 10.5 부근에서 어육 단백질을 가용화 시킨 후 최소 용해도를 보이는 pH 5.2 부근에서 침전시켜 회수하고, pH를 7.0으로 조절한 후 법동 변성 방지제를 첨가하여 수리미를 조제하는 공정이 개발(Choi and Park, 2000; Yongsawatdigul and Park, 2001)됨에 따라 소실되는 근형질 단백질을 회수함으로서 수리미 수율을 최대로 증가시킬 수 있게 되었다(Kim et al., 2001, 2002: 최 등, 2002). (중략)