• Horticultural Science & Technology
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• v.33 no.2
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• pp.233-241
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• 2015

Kimchi cabbage 'Choon Gwang' cultivar that was grown in highlands in Gangneung was subjected to predrying, room cooling, and forced air cooling, and then packed with/without 0.02 mm HDPE film to investigate the effect of postharvest treatment on quality characteristics during 8 weeks storage at $2^{\circ}C$ (RH $90{\pm}5%$). Weight loss in forced air cooling and room cooling was lower than 3-4% with 0.02 mm HDPE film liner treatment during storage. However, it was only below 10% in room cooling without liner treatment and forced air cooling without liner treatment led to the highest weight loss, above 15%. Conversely, the control had lower weight loss than the others. SSC was $2-4^{\circ}brix$ for all treatments and there was no difference between postharvest treatments and liner treatments. Color index and firmness both showed no differences with/without 0.02 mm HDPE film and postharvest treatments. In sensory evaluation, forced air cooling with liner treatment was effective, with the highest score, especially in appearance and crispness. After 6 weeks, control kimchi cabbage without liner treatment was damaged seriously in appearance and the internal color had changed to brown. Room cooling and predrying with liner treatment changed the start of internal browning to after 8 weeks storage.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.475-481
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• 2009

The effects of wheat fiber (WF) and isolated soy protein (ISP) on the physicochemical and sensory properties of frankfurter-type sausages were evaluated. The frankfurters were formulated with 2% WF (T1), 2% ISP (T2), and 1% WF plus 1% ISP (T3). The pH of all the samples ranged from 5.90 to 5.94 (p>0.05), and the CIE $L^{\ast}$ values of the WF and ISP treatments were higher than those of the control, but the CIEs of $a^{\ast}$ and $b^{\ast}$ were lower than those of the control (p<0.05). The cooking losses with the treatments were lower than the cooking loss with the control, but there were no significant differences among all the treatments. The treated frankfurters showed better emulsion stability than the control, and T1 had the greatest hardness, cohesiveness, and viscosity (p<0.05). All the frankfurters scored the same for sensory color (p>0.05), and the sensory properties of flavor, juiciness, and overall acceptability of T1 resulted in satisfactory sensory scores. The best results were conclusively obtained with the frankfurters that contained 2% WF. This study showed the potential of WF to be used in frankfurters as a substitute for ISP.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.466-474
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• 2009

This study was conducted to investigate the effect of plant oils or egg white powder and wheat fiber on the quality properties of hamburger patties. Beef patties were manufactured from the control oil (tallow, 10%), CP (canola oil, 10%), OP (olive oil, 10%), COP (corn oil, 10%), and SP (sunflower oil, 10%). The patties that contained plant oils had lower cooking loss than the control patties. The CIE $L^{\ast}$-values before cooking were highest for the SP treatments and lowest for the control patties. In terms of the fatty acid composition, the plant oil treatments, regardless of cooking, had higher monounsaturated/saturated fatty acid (M/S) ratios than the control patties, but had lower trans fatty acid contents than the control samples. In the sensory evaluations, the color and overall acceptability were more highly evaluated in the control patties than in the patties that contained plant oils.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.633-639
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• 2013

This study was performed to investigate the physicochemical properties of striploin (m. longissimus dorsi), chuck tender (m. supraspinatus) and eye of round (m. semitendinosus) of Holstein steer beef produced from different fattening groups (18, 21, 24 mon-old). The intramuscular fat contents were significantly higher in striploin (9.14%) and eye of round (4.31%) from 24 mon-old groups when compared to the same cuts (6.53% and 2.63%) from 18 mon-old groups, respectively. Three muscles from 18 mon-old group had significantly higher moisture contents (%) than those from the other groups (p<0.05). The protein contents were significantly higher in chuck tender (19.39%) and eye of round (21.09%) from 24 mon-old group than 18- and 21 mon-old groups (p<0.05). There were not significantly different in collagen contents among three fattening groups. In meat color, striploin, chuck tender and eye of round from 21 mon-old group had significantly higher CIE $L^*$ (41.77), $a^*$ (20.98) and $b^*$ (10.87) values than those from the other groups (p<0.05). Warner-Bratzler shear force values (WBS) for three muscles were significantly lower in 24 mon-old group than the other groups (p<0.05). The oleic acids (C18:1n9) contents of three muscles from 24 mon-old group were highest (p<0.05) among three groups. Total contents of MUFA were significantly higher and total contents of PUFA including arachidonic acids (C20:4n6) were significantly lower in chuck tender and eye of round muscles from 24 mon-old group (p<0.05).

• Science of Emotion and Sensibility
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• v.19 no.3
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• pp.3-14
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• 2016

This study is aimed to measure the physical colorimetric property according to three conditions, natural dyestuffs (Gardenia, Sappan wood, Lac, Gardenia blue, Mugwort, and Indigo), fabric types (cotton, silk), and presence of mordant (without, with), and then to evaluate the psychological sensibility. Also, to perform analysis of variance (ANOVA) to find out the differences of physical properties according to the three natural dyeing conditions, and to analyze the relationship between physical property and psychological property by Pearson's correlation analysis and then suggest the prediction model by regression analysis using SPSS program (ver. 21.0). Finally, to propose a certain sensibility image map of naturally dyed fabrics, MDS (Multidimensional Scaling) was used, and as a result, Gardenia dyed fabrics having the color sensibilities such as 'hard' and 'heavy' were suggested to evoke masculine image, and to evoke feminine image, Sappan wood and Lac having 'bright', 'transparent', 'soft' and 'light' sensibilities were suggested. Natural image might be induced by using 'subdued' Mugwort dyed fabrics, and active image might be induced by using 'showy' Indigo dyed fabric.

• Restorative Dentistry and Endodontics
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• v.21 no.1
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• pp.107-120
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• 1996

복합레진은 조작이 용이하고 강도가 우수하며 중합시간이 짧고 법랑질과 상아질에 접착이 가능하며 연마성이 뛰어나고 자연스러운 색상을 나타내므로 심미적 수복에 가장 일반적으로 선택되는 재료의 하나이다. 대부분의 복합레진 kit에는 shade guide가 포함되어 있어 이를 기준으로 중합된 후의 복합레진 색조를 예상하여 선택하게 된다. 그러나 이러한 shade guide들은 대개 복합레진이 아닌 plastic으로 제조된 것으로 중합된 복합레진의 실제 색조와는 차이가 생기게 되며 결국 shade guide 자체의 문제점으로 인해 이상적인 색조선택이 어려워진다. 이에 본 연구에서는 국내에 시판되고 있는 5종의 복합레진 제품을 선정하여 분광 광도계를 이용해서 shade guide와 중합된 복합레진 사이의 색조차이를 측정, 비교 연구하였다. 직경 16mm. 두께 1.6mm의 plastic mold에 5종의 광중합형 복합레진(Z100, Prisma TPH, Tetric, Silux Plus, Herculite XR)을 충전하고 응축기에 넣어 압축한 후 제조사의 지시에 따라 광중합기로 중합시킨 후 mold에서 시편을 제거하여 보관했다가 젖은 sandpaper 상에서 순차적으로 연마하였다. shade guide는 step부분을 갈아내어 복합레진 시편과 동일한 두께로 만든후 연마하였다. 분광광도계에 shade guide를 넣고 CIE illuminant D65 하에서 spectral reflectance를 측정하고 해당 색조의 복합레진 시편도 통일한 방법으로 측정하고 $L^*$, $a^*$, $b^*$값과 ${\Delta}E^*$값을 얻은후 분석하여 다음과 같은 결과를 얻었다. 1. Z100의 D3, A3, B2 shade와 Prisma TPH의 B2 shade를 제외한 모든 시편에서 shade guide와 복합레진간에 육안으로 인지할 수 있는 색차(${\Delta}E^*$ > 1.0)가 관찰되었다. 2. 평균적으로 Z100이 가장 적은 색차를 나타내었고 Prisma TPH, Tetric, Silux Plus, Herculite XR 순으로 색차가 증가하였다. 3. Prisma TPH의 A2 shade. Tetric의 W shade. Silux Plus의 YB, U shade, Herculite XR의 L, LY shade는 ${\Delta}E^*$값이 3.3 이상으로 나타났다. 4. Z100, Prisma TPH, Tetric, Silux Plus에서는 복합레진보다 shade guide가 더 높은 $L^*$값을 보이는 경향이 나타났으며, Herculite XR에서만 복합레진이 더 높은 $L^*$값을 나타냈다. 5. 모든 시편에서 $b^*$ 값은 (+)로 관찰되었고, Z100, Prisma TPH, Tetric, Silux Plus의 shade guide는 복합레진에 비해 높은 $b^*$값을 보였다. 6. 모든 시편에서 $a^*$값은 (-)로 관찰되었고. Herculite XR 및 Silux Plus에서는 복합레진이 shade guide 에 비 해 낮은 $a^*$값을 나타냈다.

• Korean Journal of Poultry Science
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• v.39 no.1
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• pp.1-8
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• 2012

To evaluate the effects of n-3 and n-9 fatty acid combination on broiler chicks, diets containing the combinations of five different fat sources including flaxseed oil, fish oil, EPA, DHA and olive oil were provided, and all chicks were processed at 4 weeks of growth. Liver, breast and thigh samples were collected and fatty acid composition and/or CIE $L^*$, $a^*$ and $b^*$ measurement were measured. Also, live chick and liver weights were weighed and the ratio was provided as an evidence of fat accumulation in liver. No significant difference was determined in both live and liver weight ratio and liver color. EPA was low in FHO as compared to livers from others. In contrast, DHA was significantly high in FHO. In broiler breasts derived from FDO, AA and n-3 fatty acid content was high, but only numerical differences of EPA and DHA were determined in breasts from FDO. The thighs from FHO showed high in EPA, DHA and n-3 fatty acid content but had low in AA and n-6 to n-3 ratio. Therefore, the results indicate that broiler chicken diets containing either FDO or FHO may be possible combination diets increasing n-3 polyunsaturated fatty acids in broiler chicks.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.12
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• pp.1971-1978
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• 2009

This study investigated the adsorption of safflower yellow dye on wool protein fiber and the optimum dyeing conditions to test color reproducibility. In addition, the effects of mordants on dye adsorption, color, fastness, and photofading rate were also studied. The prepared dye in powder form was characterized with UV-vis spectroscopy and FT-IR spectrometric analysis. The color of dyed fabrics was characterized by CIE $L^*a^*b^*$ coordinates, H V/C, and K/S values. The color reproducibility of the dyed wool fabrics was examined. The amount of dye adsorption increased and also, the shade of the dyed wool fabrics became deeper and more saturated with increasing temperature, time, and dye concentration. The maximum color strength was obtained at pH 3.0. The shade of dyed wool fabrics ranged from light yellow to dark mustard yellow as the pH of the dye bath shifted from alkaline to acidic. Color reproducibility was reliable with color differences in the range of 0.53~1.75. Fastness to dry cleaning was relatively good at 4/5 rating irrespective of mordanting. Fe and Cu mordants showed the least color change of the dyed wool fabrics after exposure to light. Mordants did not contribute to improve dye uptake and color fastness, although they made variations in color tone. Safflower yellow dye can be used satisfactorily without mordants and will not cause damage to the environment.

• Journal of Animal Science and Technology
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• v.54 no.6
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• pp.455-462
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• 2012

This study was conducted to investigate the carcass characteristics and nutritional composition of longissimus lumborum (LL) muscle of domestic steer beef (Hanwoo and Holstein born and raised in Korea) and imported beef (Angus imported from Australia, raised for about 6 months in Korea). A total of twelve steers (4 steers per each breed and quality grade 2) were slaughtered, LL muscles were separated and stored at $4^{\circ}C$ for 7 days. The pH values of Holstein meat were notably higher than those of Hanwoo, and WHC values were similar between Hanwoo and Holstein, but Angus showed some differences. The WHC of the LL muscle from Hanwoo was better than those from Holstein and Angus when stored for fourteen days. The CIE $a^*$, $b^*$, and $h^0$ values of the LL muscle from Hanwoo were significantly higher than those of Angus at day 7 (p<0.05). Oxymyoglobin and metmyoglobin contents were not significantly different among three breeds at days 7 and 14. In the intra-muscular fat contents, the LL muscle of Hanwoo was significantly higher than Holstein, whereas the moisture and ash contents tended to be lower than the others. In mineral contents, P and Zn contents in the LL muscle of Holstein were higher than the other breeds, and K contents was higher in Hanwoo and Holstein meat than Angus.

• Journal of Animal Science and Technology
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• v.49 no.1
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• pp.89-98
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• 2007

This study was carried out to compare the quality characteristics including aroma compounds and pattern of M. Biceps femoris from Korean native black pigs (70kg, 6 months, KNP) and modern genotype pigs (103kg, 6 months, Landrace×Yorkshire, MGP) during vacuum-storage at 2±0.2℃ for 12 days. KNP had high contents of crude protein and ash, but low content of moisture as compared to MGP (p<0.05). KNP showed lower pH and higher cooking loss than MGP (p<0.05) during storage. CIE a* and b* values of KNP significantly higher during storage as compared to those of MGP (p<0.05). TBARS value of KNP significantly increased after 8 days as compared to that of MGP (p<0.05). Shear force value of KNP was higher than that of MGP until 8 days (p<0.05). Volatiles by SPME-GS/MS was slightly different between KNP and MGP, but aroma pattern by electronic nose was not different. Therefore, KNP had redder and darker color, higher cooking loss and harder texture than MGP. The sensory quality of KNP was better than those of MGP (p<0.05), although aroma characteristics by instruments were not different between KNP and MGP.