• Korean journal of food and cookery science
• /
• v.25 no.6
• /
• pp.671-676
• /
• 2009

In order to develop and propagate the low sodium kimchi for preventing high sodium related diseases, the salinity, pH and acidity of cabbage(Bachu) kimchi sampled from home located in 6 big cities(Pusan, Daegoo, Kyungjoo, Daegoo, Jeonjoo, Daejeon, and Seoul) and commercial 6 manufacturers(A~F) distributed in markets were monitored and analyzed in the current study. Salinity was significantly (p<0.05) higher in homemade($3.03%{\pm}0.60$: 1.79~4.40) kimchi than in commercial($2.38%{\pm}0.60$:1.04~2.87) kimchi. Also, salinity was significantly(p<0.05) higher in Pusan($3.45{\pm}0.60%$) kimchi than in Kyungjoo($3.11{\pm}0.39$), Daegoo($3.19{\pm}0.42$), Jeonjoo($2.98{\pm}0.32$), Daejeon($3.00{\pm}0.38$) and Seoul ($2.52{\pm}0.46%$) kimchi. However, there was no significant difference(p<0.05) of salinity in 6 kinds of commercial kimchi. Related to this result, pH of kimchi from homemade and commercial was $4.40{\pm}0.29$(3.72~6.03) and $5.45{\pm}0.76$ (4.23~6.35), acidity of kimchi from homemade and commercial were $0.99{\pm}0.30%$(0.28~2.17) and $0.45{\pm}023$(0.17~0.93), respectively. Thus, the current study provides evidence that we may need to manufacture the low sodium kimchi because all homemade kimchi, especially Pusan and Daegoo kimchi and commercial brand kimchi contained over 2% salinity.

• Food Science of Animal Resources
• /
• v.22 no.3
• /
• pp.228-233
• /
• 2002

To investigate the effects of submersion aging in chilled water on tenderness and microbial growth of vacuum-packed beef, the semimembranosus muscles of Hanwoo (Korean cattle) was sampled at a commercial meat plant at 24 hrs postmortem. The samples were cut to 2.5 cm thick steaks and randomly assigned to following two treatments. The samples were stored in conventional refrigerator at 4$^{\circ}C$ after vacuum packaging for control whereas the other vacuum-packed samples were submersed in chilled water at 1$^{\circ}C$ for treatment, and both samples were stored for 14 days to measure total plate counts (TPC), sarcomere length, free calcium concentration, shear farce value and myofibrillar fragmentation index (MFI). The sarcomere length of treatment was significantly (p<0.05) longer than that of control at 3 days aging. Result suggested that submersion in chilled water of vacuum-packed beef might be effective to improve tenderness of meat compared to storage in conventional refrigerator. There were no significant differences in the shear force and MFI between control and treatment during storage. However, the free calcium concentration of samples from treatment was significantly (p<0.05) higher than that of control at 7 days of ageing. This result indicated that the lower shear force value and the longer sarcomere length of samples from treatment might be due to increasing the free calcium ion concentration in sarcoplasm during storage. On the other hands, samples from control showed significantly (p<0.05) higher number of microbial (TPC) compared to treatment during storage. from results obtained, submersion in chilled water of vacuum-packed beef could be recommended as a desirable aging method to improve tenderness of Hanwoo compared to aging in conventional refrigerator.

• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.331-336
• /
• 2006

High purity ${\gamma}$-oryzanol was obtained from rice bran and added at 0.05%, 0.10% or 0.20% (w/w) to pork sausages. Sausages containing ${\gamma}$-oryzanol showed higher CIE $L^*\;and\;a^*$ color values than the control (p<0.05). Sausages containing ${\gamma}$-oryzanol had significantly lower hardness and chewiness in textural properties than the control (p<0.05) when determined by Instron testing machine. However, there were no differences in cohesiveness and springiness between the control and the sausages containing ${\gamma}$-oryzanol. Sausages containing >0.05% of ${\gamma}$-oryzanol had significantly lower thiobarbituric acid reactive substances (TBARS) values than the control since 12 days of storage when sausages were aerobically stored at $4^{\circ}C$ for 18 days (p<0.05). Thus, ${\gamma}$-oryzanol may have a potential application for the sausage products to inhibit lipid oxidation when used at >0.05%.

• Food Science of Animal Resources
• /
• v.26 no.3
• /
• pp.343-348
• /
• 2006

The effect of Pleurotus eryngii and meat particle size on properties of sausage quality was investigated. Pleurotus eryngii and meat were processed and combined in the following three ways: T1 (minced Pleurotus eryngii+emulsified meat), T2 (chopped Pleurotus eryngii+emulsified meat) and T3 (chopped Pleurotus eryngii+chopped meat). The pH values of sausages showed T1 to be significantly higher (p<0.05) than T2 and T3. The shear force values showed no significant difference between treatments. T2 and T3 had significantly higher hardness values (p<0.05) than T1. With regard to color, the lightness and whiteness of sausage were significantly higher (p<0.05) for T1 and T2 than for T3. No significant differences between treatments were found regarding redness and yellowness. Panels rated T2 and T3 significantly higher (p<0.05) for aroma and flavor than T1. T2 was rated significantly juicier (p<0.05) than T1, T2 and T3 were rated significantly higher (p<0.05) for overall acceptability than T1.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2004.05a
• /
• pp.287-290
• /
• 2004

매년 수입닭고기 국내 유통량의 증가에 따른 국내산과 수입산의 외형적인 색도 차이를 분석하고자 국내산 신선육과 국내산 냉동 닭고기, 수입산 냉동 닭고기의 뼈 및 근육 가죽의 색도 차이를 분석하였다. 국내산의 신선닭다리 뼈의 명도 L 값은 56.04로 밝은 반면 냉동상태인 수입닭 뼈는 40.34 및 국내산 냉동은 38.58로서 명도값이 떨어졌다(P<0.05). 적색도 a 값도 국내산 신선닭의 2.81로서 월등히 낮은 값을 보였다(p<0.05). 수입 닭고기 다리뼈의 단면 색은, 국내산 냉동 뼈의 명도값이 37.50으로 가장 높게 나타났으며, 신선 닭고기와과 미국산 냉동육 뼈 단면의 명도 값은 낮게 나타났다(P<0.05). 적색도 a 값은과 황색도 b 값에서도 차이를 보이지 않았다. 닭다리 근육의 명도값은 국내산과 수입육간에 차이를 보이지 않았으나, 적색도 a 값은 국내산 신선육이 6.99로서 수입 냉동육 9.72 및 국내산 냉동 11.31 보다 훨씬 낮게 나타났다(P<0.05). 황색도 b 값에서도 국내산 신선육이 12.76으로 낮았다. 수입 닭고기는 일반적으로 냉동상태로 수입 및 유통되기 때문에 장시간 냉동에 의해 약간 검붉은 빛깔을 띠며, 광택이 없지만, 국내산 닭고기는 신선냉장상태로 유통되기 때문에 육색이 밝고 광택이 있어 보인다. 특히, 수입 닭고기 중 미국산 다리부위는 정육이 아닌 주로 뼈가 포함된 닭다리 형태로 비닐말이에 종이박스로 포장되어 수입되는 실정으로 장기간 냉동으로 건조가 될 뿐만 아니라 냉동과정 중, 뼈속에 잔류하는 혈액성분이 남아있어 일반적으로 수입닭고기는 검붉게 보이는 특성이 있다. 이러한 뼈와 근육 및 가죽에 의한 색도의 차이에 따른 특성으로 국내산과 수입산의 외형상의 차이가 있는 것으로 나타났다.rhamnose의 생합성 과정을 예상할 수 있었다.되어 있는 양 정도의 콜레스테롤을 추가적으로 보상시킬 수 있다고 하는데, 이는 달걀 이외의 음식물에서도 섭취되는 콜레스테롤 양을 감안할 때 하루 총 1,000~1,500mg에 해당하는 양이다. 뿐만 아니라 이중 일부 사람들은 일반적인 식단 하에서 6개의 달걀을 추가하여 섭취하여도 혈중 콜레스테롤 수준이 높아지지 않는다고 한다. 여러 나라에서 아직도 일률적으로 권장되는, 음식물을 통한 일당 콜레스테롤 섭취량을 최고 300mg으로 제한해야 한다는 것은 건강인에 있어서는 앞에서 언급한 바와 같은 생리적인 피이드-백 기작으로 말미암아 혈중 콜레스테롤 수준을 저하시키지 못하거나 미미한 정도에 불과하다. 혈중 콜레스테롤 수준이 정상적인 범위인 180~240 mg/dl에 해당하는 대부분의 건강인에게도 콜레스테롤이 많이 함유된 달걀이나 기타 축산물을 이용한 식품의 지속적인 섭취를 적극 피하도록 권장하는 것은 국민보건상 별로 큰 위미가 없다고 생각한다. 왜냐하면 이로 말미암아 국민 건강상 문제점이 크게 향상되었다는 연구보고는 아직 발견되지 않고 있기 때문이다. 더욱이 동물성 콜레스테롤 다량 함유식품인 달걀, 우유, 유제품 및 육류 등의 섭취를 꺼리게 되면 이들 식품들이 영양생리학상 매우 중요한 양질의 영양소를 많이 함유하고 있기 때문에 여러 중요한 필수 영양소의 공급상태를 뚜렷히 감소시키게 된다. 병적으로 혈중 콜레스테롤의 수준이 높은 사람은 관상성 심장병의 발병 내지는 심장경색에 의한 사망에 대한 통계학적 위험성이 증가된다. 고콜레스테롤 혈증(청, 중년층의 경우 260mg /dl 이상) 환자중 많은 사람들은 대부분 음식물을 통한 다량의 콜레스테롤 섭취에 의해 혈중 콜레스테롤 수준이 높아진 것이 아니고

• Korean Journal of Food Science and Technology
• /
• v.29 no.4
• /
• pp.687-692
• /
• 1997

During the hydrogenation of rapeseed oil, reaction kinetics and physicochemical characteristics with catalysts (UP9900, DM3, Nysosel 222) were determined. Hydrogenation reaction rates for the UP 9900, Nysel DM3 and Nysosel 222 were $1.6{\pm}0.1\;({\times}10^{-2}),\;1.2{\pm}0.1\;(10^{-2}),\;1.2{\pm}0.1\;(10^{-2})$, respectively. The selectivities for the linoleic acid and oleic acid were determined to be $0.9{\sim}1.5\;and\;39{\sim}44$ at 20 min. From these results, the use of catalysts was shown to be non-selective. Trans isomer content in Nysosel 222 was 32% when the reduction rate of iodine value was 38%, that in Nysel DM3 was 28% at the reduction rate of 45%. UP9900 showed no influence on the trans isomer content. Below the melting point of $35^{\circ}C$, oleic acid and trans isomer acid were increased. On the other side, over the melting point of $35^{\circ}C$, oleic acid was decreased and trans isomer acid was constant. And this tendency was also appeared at the reduction rate of iodine value of 38%.

• Korean Journal of Food Science and Technology
• /
• v.29 no.4
• /
• pp.648-656
• /
• 1997

Thermal treatment of soymilk residue was carried out at 140, 150, and $160^{\circ}C$ for possible use as a raw material for dietary fiber, and some physicochemical properties of the extracts were investigated. Soluble dietary fiber(SDF) content of the extracts prepared under optimal conditions was more than 30% suggesting the conversion of insoluble dietary fiber to SDF. The main sugar components of the extracts were glucose, galactose, and arabinose. Analysis of the moelcular weight distribution by high performance size exclusion chromatography revealed that the proportion of high molecular weight fraction decreased and that of middle-sized polymer increased as the extraction temperature increased. The viscosity of aqueous solution of the extracts decreased with an increase in extraction temperature, but showed no trend as pH changed. The solubility increased with extraction temperature showing the highest at $160^{\circ}C$. The extract at $140^{\circ}C$ had the biggest calcium-binding capacity, which correlated with the changes in viscosity.

• Korean Journal of Food Science and Technology
• /
• v.28 no.6
• /
• pp.1171-1176
• /
• 1996

The changes in volatiles of the model system were analyzed by GC and GC-MS before and after retorting. The GC data were analyzed statistically by applying the analysis of variance, and 42 peaks were selected at 5% significance level. Multivariate statistical analysis was performed with these 42 peaks as independent variables. Through the stepwise discriminant analysis, 8 peaks, which corresponded to the compounds such as 2-heptanone, cis-3-hexenal, 2-pentyl-furan, 1-methyl-trans-1,2-cyclohexanediol, 2-hexanone, 3-octanone, trans, trans-nona-2,4-dienal and 1-octen-3-ol, were obtained in sequence to distinguish the samples with and without retorting. The principal component analysis of a set of 8 independent variables resulted in 3 principal components which accounted for 96.1% of the variance, while the first principal component (PC 1) explained 76.5% of the total variance. In addition, through the factor analysis of the principal components, the peaks 11, 20 and 21 could be grouped togather in accordance with the direction and the size while the peaks 9, 33 and 39 constituted the second group in the direction.

• Fire Science and Engineering
• /
• v.33 no.5
• /
• pp.118-129
• /
• 2019

Firefighters are high-risk group for posttraumatic stress disorder because they are repeatedly exposed to traumatic events. In this study, we examined the effects of a short-term, intensive, Mind subtraction meditation-based healing program on the ruminations and posttraumatic stress disorder symptoms of firefighters. In 2019, we used a survey questionnaire to assess the intrusive ruminations of 80 firefighters at a firefighting headquarters before and after implementing the Mind subtraction meditation-based healing program and personal journals over a period of two nights and three days. The results showed that there was a significant decrease in posttraumatic stress disorder symptoms, from 32.40 (± 14.67) to 30.31 (± 13.76) among the male subjects, and a significant decrease in posttraumatic stress disorder symptoms, from 32.03 (± 13.31) to 27.33 (± 10.68) and intrusive ruminations, from 5.21 (± 7.32) to 3.41 (± 6.30), among the female subjects. In conclusion, the Mind subtraction meditation-based healing program was effective in reducing the posttraumatic stress disorder symptoms and intrusive ruminations of firefighters. Therefore, the Mind subtraction meditation-based healing program could be proposed as a mental health promotion program for firefighters.

• Korean Journal of Food Science and Technology
• /
• v.26 no.4
• /
• pp.411-416
• /
• 1994

The research is concerned with optimization of growth medium composition in an attempt to improve the product yield of Bacillus licheniformis amylase (BLMA) in recombinant E. coli containing the BLMA gene. BLMA has the catalytic activity of producing branched oligosaccharides from starch. The medium optimization was performed in flask cultures based on the Box and Wilson method. The optimized medium is composed of tryptone 18.0 g/l, yeast extract 22.4 g/l, NaCl 5.3 g/l and glucose 2.1 g/l. In a jar fermenter culture with the conventional LB medium, the recombinant E. coli yielded 1.39 g/l of final dry cell mass and 5.11 U/ml of enzyme activity. In the optimized medium, however, the final cell mass was increased to 6.01 g/l and the enzyme activity to 23.2 U/ml. Medium optimization improved cell mass by 4.3 times and enzyme activity by 4.5 times. Such an increase in enzyme activity is mainly due to an enhancement of cell mass.