• Title/Summary/Keyword: 젤리강도

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Effects of Various Drying Methods of Agar-gel on Dried-agar Quality (한천(寒天) 추출물(抽出物)의 건조방법(乾燥方法)에 따른 한천(寒天)의 품질(品質))

  • Rhee, Chul;Bae, Song-Hwan
    • Korean Journal of Food Science and Technology
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    • v.16 no.1
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    • pp.78-82
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    • 1984
  • Effects of various drying conditions of agar gel on the physico-chemical properties of dried agar were investigated. For drying of the agar gel$(1.0{\times}1.0{\times}34.0cm)$ by means of sun drying, simple solar drying, hot-air drying ($30^{\circ}C$, control, natural convection), hot-air drying ($30^{\circ}C$, pretreatment, natural convection) and freeze drying, it took 96, 75, 67, 50 and 21 hours, respectively. The gel strengths of dried agar gel prepared by sun drying, solar drying, freeze drying and spray drying were320, 370, 270 and $360g/cm^2$, respectively and that of hot air-dried agar gel was influenced by drying temperature, pretreatment an mode of heat transfer. The gel strength, the gelation temperature and other quality index of spray-dried agar were not inferior to those of sun-dried agar, but it was not expected to be economical because of it recovery rate. In case of hot air drying, the gel strength value of agar increased as the drying rate increased. No significant differences among various products were noted in the gelation temperature, the melting temperature, the ash and $SO_3$ content.

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Quality characteristics of cup jelly based on amounts of aronia juice (아로니아 착즙액 첨가량을 달리한 컵젤리의 품질특성)

  • Paeng, Hwijin;Koh, Eunmi
    • Korean Journal of Food Science and Technology
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    • v.53 no.3
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    • pp.231-238
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    • 2021
  • This study investigated the effects of different amounts of aronia juice (0, 4, 8, 12, 16, and 20%) on astringency perception and quality characteristics of cup jelly. With increasing aronia juice content, soluble solid content, redness, yellowness, total acidity, antioxidant components, and antioxidant activities increased, whereas lightness, pH, and gel strength decreased. Regarding sensory evaluation, with 12% or more added aronia juice, purpleness and sourness increased, whereas hardness and cohesiveness decreased in the jelly samples. Cup jelly with 16% aronia juice content had the highest overall acceptability score. These results indicate that aronia can be used as a good source of anthocyanins when developing functional jelly products.

Antioxidant Activities and Quality Characteristics of Jelly Added with Saengmaegsan Concentrate (생맥산 농축액의 양을 달리하여 제조한 젤리의 품질 특성 및 항산화성)

  • Kim, Hyun Jeong;Hong, Seul Kee;Min, A Young;Shin, Suk Kyung;Sim, Eun Kyoung;Yoon, Jun Hwa;Kim, Mee Ree
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.3
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    • pp.393-400
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    • 2015
  • In this study, antioxidant activities and quality characteristics of gelatin jelly prepared with different amounts (0, 25, 50, and 75%) of saengmaegsan concentrate (SC) were investigated. As the concentration of SC increased, the pH level of SC-added jelly decreased while acidity increased. Hunter a (redness) value of jelly increased as the amount of SC increased, whereas L (lightness) and b (yellowness) values decreased. Texture properties for springiness and resilience were higher in the SC-added groups compared to those of control. Moreover, antioxidant activities such as DPPH radical and hydroxyl radical scavenging activities increased according to increase of SC amount. Total phenol content was the highest in 75% SC-added jelly. Regarding overall preference of sensory properties, 50% SC-added jelly showed the highest scores among all treatments. From these results, the optimal amount of SC was 50% for preparation of high quality jelly.

Impacts of Bioactive Components Addition on Qualities of Imitation Crab Meat Containing Spent Laying Hen Meats During Storage (기능성 물질의 첨가가 폐계육이 함유된 게맛살의 저장중 품질에 미치는 영향)

  • Jin, Sang-Keun;Hur, Sun-Jin;Shin, Teak-Soon
    • Journal of Life Science
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    • v.20 no.6
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    • pp.861-869
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    • 2010
  • Imitation crab stick samples were made from Alaska pollack with protein recovered from spent laying hens breast meat (C), Alaska pollack with spent laying hens breast recovered protein and cordyceps powder (T1), Alaska pollack with spent laying hens breast recovered protein and silkworm cocoon powder (T2), and Alaska pollack with spent laying hens breast recovered protein and conjugated linoleic acid (CLA) (T3). There were no significant differences in moisture, crude protein and crude fat among the imitation crab samples. pH was significantly higher in T2 and T3 compared with C and T1 after 4 weeks of storage. The values of $L^*$, $a^*$, $b^*$, and W (whiteness) in T3 were found to be more stable during storage and W in T3 was significantly higher than other samples. T3 was significantly lower in hardness, brittleness, gumminess and adhesiveness after 4 weeks of storage. Thiobarbituric acid reactive substance (TBA) values decreased with storage, whereas volatile basic nitron (VBN) values increased with storage periods in all samples. In sensory evaluation, there were no significant differences in color, odor, taste, tenderness, juiciness and overall acceptability among the samples. T3 was significantly lowest in quality among the treated samples.

Effects of a Mixed Proportion of Alaska Pollack, Chicken Breast Surimi and Starch on Textural Properties of Sausage (명태 및 닭가슴살수리미와 전분의 혼합비율이 소시지의 조직학적 특성에 미치는 영향)

  • Jin, Sang-Keun;Kim, Il-Suk;Yang, Mi-Ra;Hur, In-Chul;Jung, Hyun-Jung;Yang, Han-Sul;Choi, Yeung-Joon
    • Journal of Animal Science and Technology
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    • v.50 no.4
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    • pp.543-550
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    • 2008
  • This study was conducted to determine the effect of different proportions of Alaska pollack surimi, chicken breast surimi and starch on textural properties of sausage. Sausage were manufactured such as Alaska pollack surimi(control), T1(90.91:0:9.09), T2(80:0:20), T3(62.5:37.5:0), T4(58.82:35.3:5.88), T5 (40:60:0) and T6(36.36:54.55:9.09) depending on different proportions of Alaska pollack surimi, chicken breast surimi and starch. Brittleness, breaking force and gel strength were significantly higher in T1 than the control(P<0.05), and breaking force, gel strength and folding test were significantly higher but sensory evaluation was significantly lower in T2 than the control(P<0.05). Breaking force, gel strength and jelly strength were significantly higher in T3 and T4 than the control(P<0.05). Gel characteristics and sensory scores were significantly higher but texture properties were significantly lower in T5 and T6 than the control(P<0.05). The T3 and T4 had similar textural and sensory properties in the surimi- sausage compared to the control. Therefore, the results of this study indicated that textural properties of sausage can be acceptable when chicken breast surimi replaced Alaska pollack up to 35%.

Highly Efficient Mechanical Separation Process for the Recycling of Waste Jelly-Filled Communication Cables (고효율 기계적 박리기술을 이용한 폐 젤리충진 통신케이블 재활용 연구)

  • Lee, Sooyoung;Uhm, Sunghyun;Seo, Minhye;Lee, Minseok;Cho, Sungsu
    • Resources Recycling
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    • v.25 no.3
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    • pp.37-42
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    • 2016
  • Highly efficient and environmentally friendly mechanical process was developed for the higher recovery rate and productivity in the recycling of waste jelly-filled communication cables. Only the simplest mechanical method was designed and built for a continuous process, further proved experimentally along with the addition of several parts such as brush-type rollers and scrappers. In this process, the recovery rate and productivity were 98% and 55 Kg/hr respectively. This process is thought to be simple but highly advanced method for the commercialization of green process.

Manufactures of Agricultural grade Gelatin from Cr Tanned Leather Wastes (중금속 Cr 함유 피혁 폐기물로부터 농업용 Gelatin 제조)

  • Kim, Won-Ju;Ko, Jae-Yong;Heo, Jong-Soo
    • Journal of the Korea Organic Resources Recycling Association
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    • v.9 no.3
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    • pp.93-103
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    • 2001
  • Once of recent issue in the leather industry is disposal of shaving scrap containing chromium. Shaving scrap is indispensible generated by control of the final thickness in the leather making process. It is the flesh layer of the skin consisting mainly of collagen. More recently, we have tried to improve the quality of the isolated gelatin. The purpose of this research was to extract gelatin for agricultural usage. As a result, it does not contain Cr and could obtained to a good gelatin that have more than 130,000Da. average molecular weight, more than 30 mps viscosity and more than 100g jelly strength. Gelatin that is extracted by alkaline condition expected to be available to high performance gelatin such as material of organic fertilizer(ex, Nitrogen-release fertilizer).

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Comparison of Textural Properties of Crab-flavored Sausage with Different Proportions of Chicken Meat (원료육의 혼합비율에 따른 게맛 어육소시지의 조직학적 및 관능적 특성)

  • Jin, Sang-Keun;Kim, Il-Suk;Nam, Young-Wook;Park, Seong-Chan;Choi, Seung-Yun;Yang, Han-Sul;Choi, Young-Joon
    • 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.

Recovery and Utilization of Proteins and Lipids from the Washing Wastewater in Marine Manufacture by Isoelectric Point Shifting Precipition Method -2. Utilization of the Recovered Proteins as the Material of a Processed Food- (수산가공공장폐액의 등전점이동 응집처리에 의한 유용성분재회수이용 -2. 회수단백질의 가공식품소재로서의 이용-)

  • SUH Jae-Soo;CHO Soon-Yeong;SON Kwang-Tae;KIM Jin-Soo;LEE Eung-HO
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.27 no.5
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    • pp.495-500
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    • 1994
  • Mackerel water-soluble protein solution Mackerel meat washing water were concentrated by isoelectric point shifting precipitation process, and the concentrates were utilized as a material for processing of an elastic gel food such as kamaboko. The water-soluble proteins were partly polymerized during the isoelectric point shifting precipitation process. Then, the water soluble protein concentrates were partly substituted for frozen minced Alaska pollack meat in processing of a good quality kamaboko. The maximum substitution percentage for good quality kamaboko manufacturing was concluded to be below $30\%$, according to the criteria of color difference, jelly strength and folding tests using the substituted recovered protein concentrates.

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생쥐 초기 배아에서 Aquaporin 8과 9의 발현에 관한 연구

  • 신현상;계명찬;강수만;이성은;이지원;강한승;김문규
    • Proceedings of the Korean Society of Developmental Biology Conference
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    • 2003.10a
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    • pp.68-68
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    • 2003
  • Aquaporin은 막관통 통로 단백질(transmembrane channel protein)로서, 삼투압의 농도구배에 따라 세포막을 가로질러 물분자를 이동시키는 기능을 하고 있다. 포유류 초기배아에서 포배강 형성은 영양외배엽세포에서 $Na^+ / K^+$ATPase에 의한 이온 농도 구배가 형성되면 auqaporin에 의해 물이 포배강으로 유입되면서 이루어진다. 본 연구에서는 생쥐 초기배아에서 반정량적인 역전사 중합효소 연쇄반응 방법(semi-quantitative RT-PCR)과 실시간 역전사 중합효소 연쇄반응 방법(real-time RT-PCR)을 통하여 AQP8과 9의 mRNA발현을 조사하고 다중 면역형광현미경 방법(confocal immunofluorescence microscopy)을 통해 단백질 발현양상을 분석하였다. AQP8 mRNA는 상실기까지 발현되지 않다가 포배기에 이르러 발현되었고 AQP9 mRNA는 수정란에서부터 발현되어 포배기에는 유의할 정도로 증가하였다. 따라서 AQP8 mRNA는 배아유전자가 활성화되어 나타나는 것이고 AQP9 mRNA는 모계유전자 기원임을 알 수 있었다. AQP8 단백질은 상실배 단계까지 발현되지 않다가 포배시기에 영양외배엽세포사이의 접합면에 발현되었고 AQP9 단백질은 상실배 시기에 할구 사이의 인접 부위에서 강하게 발현되었다가 포배시기에는 세포간의 접합면에 약하게 발현하는 경향을 나타내었다. 실시간 역전사 중합효소 연쇄반응 방법으로 조사한 결과 포배에서 물과 글리세롤을 통과시키는 AQP9는 mRNA의 발현양이 AQP8보다 약 4배 정도 많았다. 또한 포배기에 이르러서야 물만을 통과시키는 AQP8의 발현이 나타나는 것을 보아 포배강 형성시 외부에서 영양외배엽을 통해 포배강으로 유입되는 물의 이동(trans- trophectodermal water movements)에 AQP9보다 AQP8이 더 중요하게 관여할 것으로 사료된다., K, Pb, Cd, Cr, Co, Cu, Ni)을 측정하였다. 실험 조건1의 결과로서 각 국의 유아용 일회용 기저귀의 중금속 함량은 거의 유사한 경향을 나타내었으며 Cr, Zn, Pb, Ni, Mn, Mg, Li, K는 detection limit(2 ppm) 이하였고, Cd, Fe, Co, Cu, Ca, Al, Sr는 검출되었지만 기준치 이하였다. 실험 조건2의 결과로서 측정 항목(Cr, Sb, Cd, Pb, Ni, Co, Cu)중 Cr, Cd, Ni, Cu는 detection limit(0.1 ppm) 이하였고, Sb, Pb, Co는 검출되었지만 기준치 이하였다.았다. 4%의 경우에는 8$0^{\circ}C$이하로 온도를 낮추는 것이 좋은 상태를 나타내었다. 이와 같은 결과는 일반적으로 화학적 레팅을 4%, 7%에서한 선행결과와 상당히 다른 결과이다.염 농도가 증가할수록 감소 현상을 보였다.X>, 75BG30은 8.6$\mu\textrm{m}$, 75BG40은 7.02$\mu\textrm{m}$로 나타났다. 따라서 경화제 양에 관계없이 10$\mu\textrm{m}$ 이하로 나타나, 경화제 10$m\ell$만으로 미세한 크기를 얻을 수 있음을 알 수 있다. 젤리 강도 변화에 따른 차이는 300BF는 78.09$\mu\textrm{m}$ 300BG는 56.32$\mu\textrm{m}$로, 75BF나 75BG에 비하여 현저히 증가하여, 젤라틴의 젤리 강도는 캡슐 제조 조건의 주요한 변수임을 알 수 있다.추출물 투여시 혈당강하 및 혈중콜레스테롤 강하가 나타났으며, 상엽복합추출물 투여와 운동을 병행시 이러한 감소 효과가 더 뚜렷하게 나타났다.교육의 적임자로 보는 시각이 비교적 높았고 약 1/2정도는 영양교육에 참여하겠다는 의지를 가지고 있을 뿐만 아니라 실제로 영양지도를

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