• Textile Coloration and Finishing
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• v.29 no.3
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• pp.115-121
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• 2017

Demands for nylon suede as an artificial leather are increasing due to its functionality and aesthetics. To achieve high value added nylon suede based on green technology, this study was carried out in order to obtain useful data for the nylon suede fabrics with eco-friendly dyeing process by a pad-steam method instead of a dip dyeing process using sulphur black dye to reduce the industrial waste of water. The dyeability of the nylon suede was investigated according to reducing temperatures, dye concentrations, and reducing agent's concentrations. Throughout the results of the CIE $L^*a^*b^*$ and Munsell values, the optimized dyeing conditions of the nylon suede using sulphur black dye are $70^{\circ}C$ of dyeing temperature, 30% o.w.f. of dye concentration, and $9g/{\ell}$ of reduction agent concentration, respectively. Furthermore washing colorfastness, light colorfastness and perspiration colorfastness were achieved in the range of 4-5 grades.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.1033-1043
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• 2020

This study investigated the impacts of gelatin hydrolysate addition on the technological properties and lipid oxidation stability of cooked sausage. Gelatin hydrolysate was prepared from pork and duck skin gelatin, through stepwise hydrolysis using collagenase and pepsin. The cooked sausages were formulated without gelatin (control) or with 1% pork skin gelatin, 1% duck skin gelatin, 1% pork skin gelatin hydrolysate, and 1% duck skin gelatin hydrolysate. The pH, color characteristics, protein solubility, cooking loss, and textural properties of cooked sausages were evaluated, and the 2-thiobarbituric acid reactive substances (TBARS) value was measured weekly to determine lipid oxidation stability during 4 wk of refrigerated storage. Enzymatic hydrolysis of gelatin decreased protein content and CIE L* but increased redness and yellowness (p<0.05). When 1% gelatin or gelatin hydrolysate was incorporated in cooked sausage, however, little to no impacts on pH value, moisture content, protein content, color characteristics, protein solubility, and cooking loss were found (p>0.05). The addition of 1% duck skin gelatin hydrolysate increased the cohesiveness and chewiness of cooked sausages. The inclusion of 1% duck skin gelatin accelerated lipid oxidation of cooked sausages during refrigerated storage (p<0.05), whereas duck skin gelatin hydrolysate caused a lower TBARS value in cooked sausage compared to duck skin gelatin. The results show comparable effects of gelatin and gelatin hydrolysate addition on the technological properties of cooked sausages; however, the oxidative stability of raw materials for gelatin extraction should be evaluated clearly in further studies.

• Food Science of Animal Resources
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• v.40 no.6
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• pp.990-1000
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• 2020

This study investigated the effects of Chinese cabbage powder as a natural replacement for sodium nitrite on the qualities of alternatively cured pork products. Chinese cabbages grown in Korea were collected and used for preparing hot air dried powder. Different levels of Chinese cabbage powder were added to pork products and evaluated by comparing these products to those with sodium nitrite or a commercially available celery juice powder. The experimental groups included control (100 ppm sodium nitrite added), treatment 1 (0.15% Chinese cabbage powder added), treatment 2 (0.25% Chinese cabbage powder added), treatment 3 (0.35% Chinese cabbage powder added), and treatment 4 (0.4% celery juice powder added). The cooking yields and pH values of treatments 1 to 3 were significantly lower (p<0.05) than the control. However, all of the alternatively cured products were redder (higher CIE a* values; p<0.05) than the control and this result was supported from higher nitrosyl hemochrome, total pigment, and curing efficiency. Furthermore, the inclusion of vegetable powders to these products resulted in considerably less residual nitrite content. However, Chinese cabbage powder (0.25% and 0.35%) was effective in producing alternatively cured meat products with a higher curing efficiency comparable to those of the traditionally cured control or the products with celery juice powder. Therefore, Chinese cabbage powder exhibited the efficacy for use as a natural replacer for alternatively cured meat products.

• Korean Journal of Materials Research
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• v.19 no.5
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• pp.240-244
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• 2009

Simple and high efficiency green phosphorescent devices using an intermixed double host of 4, 4', 4"-tris(N-carbazolyl) triphenylamine [TCTA], 1, 3, 5-tris (N-phenylbenzimiazole-2-yl) benzene [TPBI], phosphorescent dye of tris(2-phenylpyridine)iridium(III) [$Ir(ppy)_3$], and selective doping in the TPBI region were fabricated, and their electro luminescent characteristics were evaluated. In the device fabrication, layers of $70{\AA}$-TCTA/$90{\AA}$-$TCTA_[0.5}TPBI_{0.5}$/$90{\AA}$-TPBI doped with $Ir(ppy)_3$ of 8% and an undoped layer of $50{\AA}$-TPBI were successively deposited to form an emission region, and SFC137 [proprietary electron transporting material] with three different thicknesses of $300{\AA}$, $500{\AA}$, and $700{\AA}$ were used as an electron transport layer. The device with $500{\AA}$-SFC137 showed the luminance of $48,300\;cd/m^2$ at an applied voltage of 10 V, and a maximum current efficiency of 57 cd/A under a luminance of $230\;cd/m^2$. The peak wavelength in the electroluminescent spectral and color coordinates on the Commission Internationale de I'Eclairage [CIE] chart were 512 nm and (0.31, 0.62), respectively.

• Restorative Dentistry and Endodontics
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• v.40 no.4
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• pp.270-275
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• 2015

Objectives: This study examined the color changes of a resin composite with different shades upon exposure to water with different pH. Materials and Methods: Nanohybrid resin composites (Filtek Z350XT, 3M ESPE) with four different shades (A2, A3, B1, and B2) were immersed in water with three different pH (pH 3, 6, and 9) for 14 day. The CIE $L^*a^*b^*$ color coordinates of the specimens were evaluated before and after immersion in the solutions. The color difference (${\Delta}E^*$) and the translucency parameter (TP) were calculated using the color coordinates. Results: ${\Delta}E^*$ ranged from 0.33 to 1.58, and the values were affected significantly by the pH. The specimens immersed in a pH 6 solution showed the highest ${\Delta}E^*$ values (0.87 - 1.58). The specimens with a B1 shade showed the lowest ${\Delta}E^*$ change compared to the other shades. TP ranged from 7.01 to 9.46 depending on the pH and resin shade. The TP difference between before and after immersion in the pH solutions was less than 1.0. Conclusions: The resulting change of color of the tested specimens did not appear to be clinically problematic because the color difference was < 1.6 in the acidic, neutral, and alkaline solutions regardless of the resin shade, i.e., the color change was imperceptible.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.77-83
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• 2012

Physicochemical properties and palatability of pork patties prepared with 3 levels (1%, 2%, and 4%) of seaweeds, sea mustard, green laver, and seaweed fusiform were studied. The addition of seaweed powders to pork patties increased crude ash content of the patties. When the patties were heated at an internal temperature of $72^{\circ}C$ for 15 min, cooking loss was decreased as the amount of seaweed increased. Also, the addition of sea mustard showed the lowest cooking loss. Volatile basic nitrogen (VBN) of patties stored at $4^{\circ}C$ was lower in patties containing seaweed than in the control patties. Juiciness of the cooked patties was increased in patties with seaweeds, while springiness was decreased. The addition of seaweed did not affect flavor preference and overall acceptance scores in spite of sensing seaweed flavor. In summary, the addition of seaweed in preparation of pork patties is expected to have positive effects in supplementing minerals, a reduction in cooking loss, a decrease in VBN, and an increase in juiciness.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.777-783
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• 2014

This study investigated the effect of various freezing and thawing techniques on the quality of beef. Meat samples were frozen using natural convection freezing (NF), individual quick freezing (IQF), or cryogenic freezing (CF) techniques, followed by natural convection thawing (NCT) or running water thawing (RT). The meat was frozen until the core temperature reached $-12^{\circ}C$ and then stored at $-24^{\circ}C$, followed by thawing until the temperature reached $5^{\circ}C$. Quality parameters, such as the pH, water binding properties, CIE color, shear force, and microstructure of the beef were elucidated. Although the freezing and thawing combinations did not cause remarkable changes in the quality parameters, rapid freezing, in the order of CF, IQF, and NF, was found to minimize the quality deterioration. In the case of thawing methods, NCT was better than RT and the meat quality was influence on the thawing temperature rather than the thawing rate. Although the microstructure of the frozen beef exhibited an excessive loss of integrity after the freezing and thawing, it did not cause any remarkable change in the beef quality. Taken together, these results demonstrate that CF and NCT form the best combination for beef processing; however, IQF and NCT may have practical applications in the frozen food industry.

• Food Science of Animal Resources
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• v.36 no.5
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• pp.679-688
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• 2016

The aim of this research was to evaluate: 1) the fatty acid profile of ten muscles from high marbled (HM, quality grade 1⁺⁺) and low marbled (LM, quality grade 2) Hanwoo carcass, 2) the relationship between the fatty acid profile and sensory traits. There were significant (p<0.001) differences in fat content and fatty acid composition among the 10 muscles obtained from HM and LM Hanwoo steers. The proportions of SFA (saturated fatty acid), MUFA (monounsaturated fatty acid) and PUFA (polyunsaturated fatty acid) were significantly (p<0.001) different among the 10 muscles due to differences in all fatty acids except eicosapentaenoic acid (EPA, C20:5n-3). The high-fat muscles had a lower n-6/n-3 ratio compared to the low-fat muscles (p<0.001). LM muscles had a significantly (p<0.05) higher proportion of SFA than HM muscles due to a higher proportion of stearic acid (C18:0). On the contrary, HM muscles had a significantly (p<0.01) higher proportion of MUFA than LM muscles due to higher oleic acid (C18:1n-9) proportion. SFA had a significant correlation with CIE a* (r=0.281; p<0.01) and drip loss (%) (r=−0.233; p<0.001). Cooking loss (%) had a significantly (p<0.05) negative correlation with PUFA (r=−0.233; p<0.05). Overall palatability was positively correlated with SFA (r=0.262; p<0.01), but negatively correlated with PUFA (r=−0.567; p<0.001). There was no significant correlation between oleic acid and any of the sensory traits (p>0.05).

• Food Science of Animal Resources
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• v.36 no.6
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• pp.819-828
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• 2016

Muscle fiber characteristics account for meat quality and muscle fibers are mainly classified into three or more types according to their contractile and metabolic properties. However, the majority of previous studies on bovine skeletal muscle are based on myosin ATPase activity. In the present study, the differences in the characteristics of muscle fibers classified by the expression of myosin heavy chain (MHC) among four bovine skeletal muscles such as longissimus thoracis (LT), psoas major (PM), semimembranosus (SM) and semi-tendinosus (ST) and their relationships to beef quality were investigated. MHCs 2x, 2a and slow were identified by LC-MS/MS and IIX, IIA and I fiber types were classified. PM, which had the smallest size and highest density of fibers regardless of type, showed the highest myoglobin content, CIE $L^*$, $a^*$, $b^*$ and sarcomere length (p<0.05), whereas ST with the highest composition of IIX, showed high shear force and low sarcomere length (p<0.05). The correlation coefficients between muscle fiber characteristics and meat quality showed that type IIX is closely related to poor beef quality and that a high density of small-sized fibers is related to redness and tenderness. Therefore, the differences in meat quality between muscles can be explained by the differences in muscle fiber characteristics, and especially, the muscles with good quality are composed of more small-sized fibers regardless of fiber type.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1009-1015
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• 2000

Fermentative and antioxidative characteristics of red mustard leaf (RML) kimchi, a traditional, fermented Korean vegetable food, were investigated. For the study, RML kimchi was made of RML, with green onion, red pepper, garlic, ginger, and sugar, and fermented at 15$^{\circ}C$. The pH was decreased and total acidity was increased during fermentation. The contents of reducing sugar, total vitamin C, and total Phenol content were 2.36%, 65 mg%, and 59 mg% at the initial stage. Although the content of reducing sugar decreased gradually during fermentation, however, the quantity of ascorbic acid decreased with the tendency of slightly increased at 6 days, and the amount of total phenol was increased. CIE L*, a*, b＊values were increased until 6 days of the fermentation. In order to determine the antioxidative activity of RML kimchi itself, the model systems of RML kimchi were made with cooked beef. TBA values of RML kimchi which was fermented for 6 days showed the lowest level in model systems. Water, n-hexane, methanol extracts of RML kimchi had a considerable antioxidative activity with the inhibition of formation of peroxide during the autoxidation of linoleic acid mixtures in aqueous model systems.