• Journal of agriculture & life science
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• v.45 no.5
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• pp.81-89
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• 2011

This study was carried out to investigate changes in physicochemical and sensory properties of cooked sausages replaced sodium chloride (NaCl) to potassium chloride (KCl) or magnesium chloride ($MgCl_2$) during storage for 30 days under $4^{\circ}C$. All sausages were prepared with different combination of salts as follow; CTL (1.5% NaCl), KCL (0.9% NaCl+0.6% KCl), MCL (0.9% NaCl+0.6% $MgCl_2$), KML (0.9% NaCl+0.3% KCl+0.3% $MgCl_2$) and PST (1.5% PanSalt). Among sausages moisture content in KML was the highest (p<0.05). Lightness and redness in CTL were lower than those of other treatments, but MCL and KML containing $MgCl_2$ showed higher CIE $L^*$ and $a^*$ values than CTL. The pH in CTL was the highest during storage, however, no significant difference was determined between two treatments, MCL and KML (p>0.05). Crude fat content and water holding capacity (WHC), hardness and cohesiveness of MCL sausages were higher than those of CTL. In sensory characteristics of cooked sausages, saltness in MCL was the lowest during 10 and 20 days of storage (p<0.05). Yellowness in PST was lower than other treatmeants. Gumminess and chewiness of texture property of sausages from MCL and KML were higher than CTL. The results indicate that the replacement of NaCl by KCl improved texture, but meat color was not improved as expected. In contrast, the replacement of NaCl by $MgCl_2$ enhanced color, texture and WHC, whereas partial replacement of NaCl by $MgCl_2$ must reduce bitter taste as compared to sausages manufactured with a NaCl only. Therefore, $MgCl_2$ may be a salt replacing NaCl in cooked pork sausages.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.772-781
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• 2011

This study was conducted to investigate the proximate composition, meat color, Warner-Bratzler shear force (WBS), total collagen content (%), cooking loss (CL), fatty acid composition, amino acid composition, and mineral content of loin, strip loin, top round, and chuck tender Hanwoo beef and imported Australian beef. Protein content was significantly lower for strip loin and loin of Hanwoo QG $1^+$ and 1 beef when compared to that of Australian black Angus or cross beef (p < 0.05), whereas it was not significantly different for top round and chuck tender. Intramuscular fat content was higher for QG $1^+$ Hanwoo beef strip loin (15.48%) than that in Australian cross beef (8.83%) and it was also higher in loin for QG $1^+$ (17%) and 1 (15.52%) Hanwoo beef than that in Australian Angus beef (10.59%) and cross beef (9.21%) (p < 0.05). The CIE $L^*$ value was significantly higher for Australian cross beef strip loin than that of Hanwoo beef but the CIE $a^*$ value was not significantly different between the same cuts from different origins. However, CIE $b^*$ values were significantly higher for the Australian cross beef than those for four cuts of Hanwoo beef and Australian Angus beef (p < 0.05). No significant difference in WBS of loin, top round, or chuck tender was observed among the different beef sample origins except that strip loin had significant higher WBS for Australian cross beef (3.02 kg) but lower for Australian Angus beef (2.13 kg). Australian cross beef contained significantly higher palmitic acid, stearic acid, linolenic acid, but lower palmitoleic acid, oleic acid, eicosenoic acid content in strip loin, loin, and top round than those of QG $1^+$ and 1 Hanwoo beef (p < 0.05). QG $1^+$ Hanwoo beef had significant lower saturated fatty acid and higher monounsaturated fatty acid content than those in Australian cross beef (p < 0.05). Hanwoo $1^+$ beef had more glycine in top round and chuck tender, whereas Hanwoo QG 1 beef and Australian Angus beef had higher cysteine, methione, and glycine levels in strip loin and loin and valine and leucine in top round and chuck tender than the same cuts of Hanwoo $1^+$ beef (p < 0.05). No significant differences were observed for Ca, Fe, or Zn content among the different beef samples.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.9
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• pp.1329-1337
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• 2012

This study was conducted to evaluate the effects of adding purple-fleshed sweet potato (PFP) powder on the texture properties and sensory characteristics of cooked pork sausage. Sodium nitrite alone and sodium nitrite in combination with PFP were added to five different treatments sausages (CON (control) = 0.01% sodium nitrite, SP25 = 0.005% sodium nitrite and 0.25% purple-fleshed sweet potato powder combination, SP50 = 0.005% sodium nitrite and 0.5% purple-fleshed sweet potato powder combination, PP25 = 0.25% purple-fleshed sweet potato powder, PP50 = 0.5% purple-fleshed sweet potato powder). The sausages were cooked to $74^{\circ}C$, stored at $4^{\circ}C$ for 6 wks, and used for chemical analysis, textural properties, and a sensory evaluation on 0, 2, 4 and 6 wks of storage, respectively. Similar CIE $a^*$ and $b^*$ values were determined in sausages from CON, SP25 and SP50 at the end of storage, and they were higher in CIE $a^*$ but lower in CIE $b^*$ than that of the PP25 and PP50 sausages. Significant differences were observed for brittleness and hardness when PFP was added to the sausages but were not confirmed after 4 wks of storage. The objective color score was influenced by adding PFP; however, the effect was not dose dependent. In overall acceptability, panelists favored the CON, SP25, SP50, and PP50 sausages but did not prefer PP25 sausages at the end of storage. Therefore, adding PFP to cooked pork sausages improved color and texture properties and sensory characteristics, but further study is needed to determine the proper ratio of sodium nitrite and PFP.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.6 no.2
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• pp.138-145
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• 2007

Luminous traffic safety mark is restricted to use only the place that has a thick fog, many night traffic accidents, limited field of view due to structure of road. Recently, LEDs are used for luminous traffic safety mark, but we propose an organic LED for a novel luminous traffic safety mark in the near future. The device structure was $ITO/2-TNATA(500{\AA})/{\alpha}-NPD(200{\AA})/DPVBi(300{\AA})/BCP(10{\AA})/Alq_3(200{\AA})/LiF(10{\AA})/Al:Li(1000{\AA})$. The characteristics of the device are most efficient on occasion of using $N_2$ gas plasma treatment. Current density is $240.71mA/cm^2$ luminance $10,550cd/m^2$, and current efficiency 3.53cd/A at an applied voltage of 10V. The maximum EL wavelength of the fabricated blue organic light-emitting device is 456nm. CIE color coordinates are x=0.1449 and y=0.1633, which is similar to NTSC deep-blue color with CIE color coordinates of x=0.14 and y=0.08.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.19 no.2
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• pp.61-65
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• 2009

In this paper, we report on the growth and optical characteristics of white-LED without fluorescent material. The growth of DH(double heterostructure) with AlGaN active layer was performed on a n-GaN/(0001) $Al_{2}O_{3}$ by the mixed-source HVPE and multi-sliding boat. The CRI(color rendering index) of packaging device charged in the range 72-93 with CIE chromaticity coordinates(x=$0.26{\sim}0.34$, y=$0.31{\sim}0.40$). And CCT(correlated color temperature) values was measured $5126{\sim}10406K$ with increasing injection current. The CIE point of conventional phosphor white LED shifts blue region, but cm point of non-phosphor white LED shifts opposite direction. These results show the mixed-source HVPE can be possible to newly fabricate method of phosphor free white LED with high CRI value.

• Journal of the Korean Ceramic Society
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• v.41 no.8
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• pp.573-577
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• 2004

We have synthesized a Eu$^{2＋}$-activated Sr$_3$MgSi$_2$ $O_{8}$ blue phosphor and investigated an attempt to develop blue LEDs by combining it with a InGaN blue LED chip (Len=405 nm). The InGaN-based Sr$_3$MgSi$_2$ $O_{8}$：Eu LED Lamp shows two bands at 405 nm and 460 nm. The 405 nm emission band is due to a radiative recombination from a InGaN active layer. This 405 nm emission was used as an optical transition of the Sr$_3$MgSi$_2$ $O_{8}$：Eu phosphor. The 460 m emission band is ascribed to a radiative recombination of Eu$^{2＋}$ impurity ions in the Sr$_3$MgSi$_2$ $O_{8}$ host matrix. As a consequence of a preparation of W blue LED Lamp using the Sr$_3$MgSi$_2$ $O_{8}$：Eu blue phosphor, the highest luminescence efficiency was obtained at the ration of epoxy/blue phosphor(1/0,202). At this time, the CIE chromaticity was x=0.1417 and y=0.0683.

• Journal of Animal Science and Technology
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• v.51 no.1
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• pp.61-68
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• 2009

The effects of hot-air dried tomato powder (HADTP) with 0% (C), 0.25 (T1), 0.50 (T2), 0.75 (T3) and 1.00% (T4) addition to the pork patties on the physicochemical and sensory properties during storage at $-20^{\circ}C$ for 20 days were studied. Cooking loss, thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) and CIE $L^*$ values of all products were increased (p<0.05) significantly as the storage period increased, while the pH values were decreased (p<0.05). The CIE $a^*$ and $b^*$value of all samples showed a tendency of decreasing value through the storage days. The pH and cooking loss of T4 were significantly lower (p<0.05) than those of other treatments. The TBARS values of treatments were significantly lower (p<0.05) compared to those of control, but CIE $a^*$ and $b^*$ values of treatments were higher (p<0.05) than those of control at day 20 of storage. VBN values of treatments were significantly lower (p<0.05) than those of control at day 20 of storage. In the sensory evaluation, color and overall acceptability in T3 and T4 were higher (p<0.05) than the others until 15 days of storage. In conclusion, pork patties with 0.75~1.00% HADTP had a higher acceptability, redness and lipid oxidative stability during freeze storage than products without HADTP.

• Journal of Animal Science and Technology
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• v.50 no.6
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• pp.839-848
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• 2008

This study was conducted to determine the effect of mugwort powder on carcass characteristics, proximate composition, cholesterol contents, and meat qualities in growing-finishing gilt and barrow(LY×D). Totally 80 pigs (40 gilts and 40 barrows, approximately 50kg each) with 10 pigs per treatment were randomly alloted. The diet group was prepared as 0(C), 0.5(T1), 1.0(T2), and 1.5%(T3) mugwort powder in basal diet, respectively. They were fed experimental diets for 90 days before slaughtered. Carcass weight was increased by dietary mugwort powder(p<0.05), whereas changes in back fat thickness and meat grade were unaffected by dietary supplements. Meat moisture, fat, ash, and cholesterol were not differ significantly in the samples, however, protein in T2 and T3 were significantly higher than the control (p<0.05). Meat pH48, water holding capacity, and cooking loss were not differ significantly in the samples (p>0.05), and shear force of fresh meat and fat were not differ significantly in the samples(p>0.05). Lightness(L*) of meat was increased but that of fat was decreased by dietary mugwort powder, whereas changes in redness(a*) and yellowness(b*) were unaffected by dietary supplements.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.80-84
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• 2017

Physicochemical properties of spent hen chicken-thigh sausage manufactured with 0 (control), 1, 3, and 5% pork skin gelatin were determined. The moisture contents of samples containing pork skin gelatin were higher than control samples. The pH value of cooked samples increased with increasing pork skin gelatin level (p<0.05). The lightness and yellowness values of cooked samples containing gelatin were higher than lightness and yellowness values of the control (p<0.05). The cooking yield of samples increased with increasing concentration of pork skin gelatin (p<0.05). The samples containing 3 and 5% pork skin gelatin showed higher viscosity than control and gelatin 1% sample (p<0.05). Hardness values were lowest in the of control group and highest in samples containing 5% pork skin gelatin (p<0.05). Overall acceptability of 5% gelatin samples was higher than acceptability of the control samples (p<0.05). The results showed that the pork skin gelatin could improve the physicochemical properties of spent hen chicken-thigh sausage.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.23 no.5
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• pp.255-264
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• 2013

Cobalt aluminate ($CoAl_2O_4$) is a highly stable pigment with excellent resistance to light, weather, etc., which has resulted in widespread use as a ceramic pigment. Due to the unique optical characteristics, $CoAl_2O_4$ is generally used as a coloring agent to decorate porcelain products, glass, paints and plastics. Here, $CoAl_2O_4$ pigments were synthesized by polymerized complex method and solid state reaction. Then $CoAl_2O_4$ pigment were grinded using the attrition milling with 1 mm size zirconia ball for 3 hours. The attrition milling process was performed at the constant speed of 800 rpm and ball to powder weight ratio (BPR) was 100 : 1. The characteristics of synthesized pigment were analyzed by X-ray diffraction (XRD), field emission scanning electron microscopy (FE-SEM), transmission electron microscopy (TEM), particle size analyser (PSA) and CIE $L^*a^*b^*$. The XRD patterns of $CoAl_2O_4$ show single phase spinel structure. The particle size of $CoAl_2O_4$ measured by FE-SEM, TEM and PSA analysis was in the range of 100~200 nm. The blue color of obtained $CoAl_2O_4$ pigments could be confirmed through CIE $L^*a^*b^*$ measurement.