• Food Science of Animal Resources
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• v.27 no.3
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• pp.320-328
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• 2007

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparations of surimi were manufactured by adjusting to pH 11.0 and the addition of different addition cryoprotectants during frozen storage (T1 : 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% polyphosphate). The moisture content was significantly lower in the control and T3 samples. The crude protein content was increased with storage times. The crude protein was higher in the control. The water-holding capacity, myofibrillar protein and shear force were significantly higher in T3 than other surimi samples. All gel characteristics were significantly higher in the control and T3 than other surimi samples. pH 11.0 adjusted chicken breast surimi had greater lightness than the control, and T3 samples had the highest lightness and whiteness. Sensory evaluations were significantly higher in the control and T3 than the other samples. The gel, and physical characteristics and sensory evaluation of T3 were similar to the control. T3 samples had superior color and pH than the control Alaska pollack surimi.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.395-400
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• 2008

This study was carried out to compare the textural properties of crab-flavored sausage manufactured with six different formulations. We prepared crab-flavored sausage from Alaska pollack surimi as a control by the washing method, and various mixtures of surimi and chicken breast meat were manufactured (pH 11.0) with 33.33% chicken breast meat (CBM) (T1), 50% CBM (T2), 66.66% CBM (T3), 100% CBM (T4) and 20% commercial mechanically deboned chicken meat (MDCM) (T5). Brittleness, gumminess, chewiness, breaking force, gel strength, jelly strength, sensory flavor. texture, and overall acceptability were significantly lower in the formulations containing chicken meat in proportion to the % CBM (p<0.05). However, cohesiveness and springiness were significantly higher in the formulations containing chicken meat in proportion to the amount of CBM (p<0.05). Folding test and deformation values were significantly lower in the surimi manufactured with CBM at pH 11.0. although T5 showed no significant differences relative to the control. Overall, these results indicate that similar textural properties in the crab-flavored sausage were attained when surimi was prepared with 20% CBM and MDCM.

• Proceedings of the Korea Water Resources Association Conference
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• 2018.05a
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• pp.400-400
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• 2018

우리나라는 현재 17,310개소(2015년)의 저수지가 존재하고 있으며, 지자체가 13,916개소, 한국농어촌공사가 3,394개소를 관리하고 있다. 이중 30만㎥ 이상인 저수지가 전체 저수량의 대부분을 차지하기 때문에 1,500개소에 대해서는 저수위 등이 계측되고 있고, 그 외에 소규모 수리시설물의 경우 유역면적, 만수면적, 총저수량, 유효저수용량, 제원 등 현황만 관리되고 있다. 그러나 미계측 되는 10만$m^3$ 미만 소규모 수리시설물(15,175개소)의 총저수량은 약 2.5억$m^3$으로 전체의 4.2%에 불과 하지만, 수혜면적 32.9만ha로 전체의 약 65.9%를 차지하고 있어 소규모 수리시설물의 저수량을 파악할 필요가 있다. 미계측 수리시설물의 저수량 측정은 수문계측기를 이용하는 방법이 가장 정확한 방법이나 비용이 과다하게 소요되는 측면이 있어 전국 저수지에 설치하는 것은 현실적으로 불가능하기에 미계측 수리시설물의 저수면적-저수량 관계식을 개발하여 저수량을 도출하고자 한다. 미계측 수리시설물 저수량 산정은 저수지의 지리적 위치, 저수지의 형태(삼각, 사각, 원형 등), 총 저수량 등에 따라 단면 형태를 추정하여 구분한다. 저수면적-저수량 관계식을 형태별로 제시하여 실제 계측이 이루어지고 있는 자료와의 비교 검토를 통해 관계식을 검증하고자 한다.

• Journal of Applied Biological Chemistry
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• v.64 no.4
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• pp.413-419
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• 2021

In this study, we investigated the physical properties, color values of mixtures with starch from potato in preparing a cartridge for 3D printing using golden threadfin bream (Nemipterus virgatus) surimi as raw material. The results show that the hardness and gumminess of the surimi mixture added potato starch increased but cohesiveness decreased compared to the negative control. This means that the starch makes surimi stronger texture than the negative control. After 7 days of cold storage at 4 ℃, for unheated surimi, firmness is increased but adhesiveness is decreased. And among physical properties of surimi stored after heating, hardness and gumminess were decreased compared to before storage. Lastly, after storage for 7 days, the hardness and gumminess of fried surimi decreased compared to fried surimi before storage. As a result of sensory evaluation, texture, elasticity scent of surimi stored after heating were decreased but overall favorability was similar. Compared to the after storage, result of sensory evaluation of fried surimi, result of the before storage showed no significant differences. From these results, it is suggested that potato starch, which increases overall physical strength and have little effect on preference, can be used as an additive for golden threadfin bream surimi.

• Journal of Life Science
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• v.17 no.5 s.85
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• pp.728-734
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• 2007

In this study, we prepared surimi from pork leg and chicken breast by pH adjustments of 3.0 and 11.0. The content of crude protein, yield, water-holding capacity, redness, yellowness, myoglobin(Mb) and metmyoglobin(metMb) were significantly higher in the surimi manufactured from pork leg at adjustment pH 3.0 compared to the other surimi samples; whereas whiteness, myofibrillar protein, breaking force, deformation and gel strength were lower than other samples(P<0.05). The textural attributes were significantly higher in the surimi manufactured from pork leg at adjustment pH 11.0 compared to the other surimi samples; whereas Mb, metMb, cooking loss, breaking force, deformation and gel strength were lower than other samples(P<0.05). Again, the content of crude protein, yield, pH, breaking force, deformation, gel strength and lightness were significantly higher in the surimi manufactured from chicken breast at adjustment pH 3.0 compared to the other surimi samples; whereas myofibrillar protein, redness and metMb were higher than other samples(P<0.05). The content of myofibrillar protein, deformation, lightness and cohesiveness were significantly higher in the suriml manufactured from chicken breast at adjustment pH 11.0 compared to the other surimi samples; whereas Mb, cooking loss, yield and breaking force were higher than other samples(P<0.05). The chicken breast surimi had superior color and gel characteristics than manufactured from pork leg, and adjustment pH 11.0 had superior whiteness and cohesiveness than the pH 3.0 adjusted sample, however, there were no significant differences in sensory attributes among the surimi samples.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.952-956
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• 1999

Cryoprotection of surimi by three commercial oligosaccharides (isomalto-, fructo- or galacto-, oligosaccharides) was investigated and compared with commercially used cryoprotectants (sucrose, sucrose+sorbitol). Surimis were made with oligosaccharides as cryoprotectants, and gels were prepared after 3 months of storage at $-18^{\circ}C$. After gel preparation, various physical properties (texture, water holding capacity, color, and microstructures) were measured. The gels containing oligosaccharides showed similar water holding capacities and microstructure as the commercially used cryoprotectants. They also showed similar lightness and whiteness as the commercial ones. In TPA(texture profile analysis), gels prepared with fructooligosaccharides showed highest fracturability than gets with sucrose, sucrose+sorbitol, or other oligosaccharides. These results showed a applicability of commercial oligosaccharides as a cryoprotectant in surimi processing.

• 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.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.251-257
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• 2013

To evaluate the effects of surimi substitution to spent laying hen crushed breast meat on the quality of the Cremi during storage, this study was conducted. Spent laying hen breast meat was crushed using a silent cutter, which is normally adapted to the sausage process. The Cremis were manufactured by the addition of 5 or 10% CSBM and separated to three different groups including control and 5 (05CM) and 10% crushed meat (10CM) treatments. All cremis were packaged and stored at $10{\pm}1^{\circ}C$ for 3 weeks, and the analysis for the determination of physicochemical and sensory properties of cremi was conducted on week 0 and 3 of storage only. Moisture content was significantly differed depending on storage days and both 05CM and 10CM had high moisture content as compared to that of control (p<0.05). In addition, TBARS was lowered when surimi was substituted up to 10% CM as compared to cremis manufactured by the addition of 5% CM. The cremis sampled from 05CM and 10CM treatments had low in CIE $a^*$, in contrast showed high in CIE $b^*$ than control (p<0.05). The substitution of surimi to CM did not influence on sensory characteristics even though shear force and gel characteristics were affected (p<0.05). In conclusion, the results indicate that although significantly lowered shear force and gel characteristics were determined in 05CM cremis (p<0.05), trained sensory panels did not recognize the differences of 5 or 10% CM addition. Therefore, it seems that the substitution of surimi up to 10% CM may be secured and economically considerable.

• Journal of Wetlands Research
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• v.13 no.2
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• pp.319-327
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• 2011

A hydraulic coefficient is a factor representing the hydraulic characteristics of the stream or river. For that reason, we survey stream characteristics such as cross section for performing the stream improvement plan and then we calculate hydraulic coefficient based on its surveyed results. This hydraulic coefficient can be used as an important parameter to calculate flood water level in stream, sediment discharge and water quality. However, we cannot calculate the hydraulic characteristics in an ungaged basin. To overcome this problem, we used the SWAT model for calculating the hydraulic coefficient in the ungaged basin.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.400-405
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• 2003

The surimi processing from jack mackerel and white croaker muscle using acidic and alkaline solubilization was evaluated. The optimum pH for solubilizing protein in acidic and alkaline range was around 2.5 and 10.5, respectively. The optimum pH value for recovery of protein was around 5. The protein solubility was decreased with increase of salt. The homogenized speed and time for maximum solubility were below 9,500 rpm and 30s, respectively The optimum ratio of water to minced muscle was 6 by evaluating breaking force, deformation and whiteness of cooked gel. The protein yield of alkaline processing is higher than that of conventional processing. In addition, the waste water of conventional processing had high solid, nitrogen content and chemical oxygen demand compare to those of acidic and alkaline processing.