• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1349-1356
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• 1999

Freeze dried products of lactic acid bacteria fermented food prepared from milk or egg white powder(EWP) were stored at $28^{\circ}C.\;5^{\circ}C$ and $-18^{\circ}C$ for 20 weeks. Properties of stored, freeze dried product and viable cell count. pH and organoleptic properties of stored, reconstituted product were investigated. (1) The viable cell count of reconstituted milk or EWP product stored at $5^{\circ}C\;or\;-18^{\circ}C$ was not changed markedly. However, the viable cell count of milk or EWP product stored at $28^{\circ}C$ was reduced during storage and it was changed substantially between 4 weeks and 5 weeks. However, pH of all samples stored at three different temperature was not changed. (2) Color of freeze dried product prepared from EWP became clearly brown at 16 weeks. (3) Appearance of reconstituted milk product stored at $5^{\circ}C\;or\;-18^{\circ}C$ for 20 weeks was not changed. However, homogeneity and solubility of reconstituted milk product stored at $28^{\circ}C$ for 20 weeks were reduced. Taste, odor and texture of reconstituted milk product stored at $28^{\circ}C$ for 20 weeks were markedly changed. (4) Viscosity of reconstituted EWP product stored for 20 weeks was slightly reduced. Solubility of reconstituted EWP product stored at $28^{\circ}C$ for 20 weeks was reduced and its taste and odor were markedly changed. Texture of reconstituted EWP product stored at $28^{\circ}C$ became rough.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1484-1489
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• 2006

This study was carried out to investigate the effect of high pressure and the addition of non-meat proteins on the physico-chemical and binding properties of restructured pork. Pressurizations were carried out at up to 200 MPa and non-meat proteins used as a binder were isolated soy protein (ISP), sodium caseinate (SC), whey protein concentrate (WPC) and egg white powder (EWP). The pH values of all treatments were affected by the level of pressure. $L^*$-value of all treatments increased significantly (p<0.05), while both $a^*$-value and $b^*$-value of all treatments showed a significant decrease (p<0.05) with increasing pressure level. Binders could contribute only additive effects on both pH and color of the treatments. It was found that high pressure improved the water binding capacities and binding strength of the treatments. Binders also improved the binding strength of restructured pork. However, SC and WPC had no effect on water binding properties under high pressure. These results indicate that the application of high pressure had more significant effect on restructuring meat than binders.

• Journal of Aquaculture
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• v.10 no.1
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• pp.77-85
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• 1997

A 6-week feeding trial was conducted to determine the nutritional value of various dietary animal protein sources in juvenile Koran rockfish. White fish meal (WFM), flounder muscle meal (FMM), blood meal (BM), casein & gelain (CG), egg white albumin (EWA) and squid liver powder (SLP) were used as the animal protein sources, Crude protein content and available energy of the experimental diets were 50% and 15.9 kJ/g, respectively. There were significant differences among all dietary groups in weight gain (WG), feed efficiency (FE), and protein effiency ratio (PER). WFM and FFM were the best animal protein sources among the dietary groups. FMM diet had significantly higher (P<0.05) WG, FE, and PER values than those of fish fed the WFM diet. WG, FE, PER, and specific growth rate (SGR) values of fish fed BM diet were significantly higher (P<0.05) than those of fish fed EWA diet. Significant differences were found in whole body composition, hemoglobin (Hb), hepatosomatic index (HSI), and hematocrit (Ht). These results showed that low-temperature processing of lyophilized flounder muscle meal resulted in superior performance of rockfish relative to the other evaluated animal protein sources.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.16 no.3
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• pp.38-67
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• 2003

The burn is acute skin injury caused by fire, hot water. steam. hot oil, sour and salty. It is occurred frequently in the daily life as well as oriental therapy like moxibustion therapy, physical therapy. Nevertheless, medical treatment of the burn is almost dependent on western cure. So we chose the oriental medicine textbooks and the oriental medicine journals that were dealing with the drugs, processing the drugs. peculiar treatment put first external cure. The results were as follows; 1. The burn is acute skin injury caused by fire, hot water, steam, hot oil, sour and salty. 2. The burn cause blisters, irritability and restlessness, nausea, dryness of mouth, constipation, in case of serious, coma, dyspnea and death. The early stage of the burn, blisters form by skin damage and they burst into skin ulceration from which pus issues, the latter term, the wound form scab and healed up. 3. In a light case, medical treatment of the burn was used external treatment by medicine for externalism use, in a serious case, it was used both as an internal remedy and medicine for outward application. Also in the early stage, it was careful of using the cold and cool medicine, as the process of healing, it was used alleviating pain, detoxicating, moistening the skin, growing muscle and skin, convergence, evacuating pus, regeneration of the tissue, strengthen the spleen and nourishing the stomach. 4. The external treatment medication is Herba Ephedrae Oil(麻油), Radix ET Rhizoma Rhei(大黃), Glauberitum(寒水石), Water(水), Pig OiI(猪油), Pig Fat(猪脂), Radix Angelicae Gigantis(當歸), Rhizoma Coptidis(黃連), Cortex Phellodindri(黃栢). The White of an Egg(鷄子淸), Raw Honey(生蜜), Honey(蜜), Wine(酒), Etc. It is mostly the cold and cool medications. 5. Soft extracted and powered dosage form in external treatment is much used. The soft extracted form(32times used) are mostly Chung Ryang paste(淸凉膏) and Fructus Papaveris paste(罌粟膏). The powered form(30times used) are mostly Bingsang Powder(氷霜散), Bosaenggugo Powder(保生救苦散), Sahwang Powder(四黃散). The others is much a various powder adding solvent. 6. If varicella stage, erosion after varicella stage, oozing stage and extreme pain stage, the powder adding solvent is much used. If little oozing stage. ulcering stage, scabing stage and a chronic stage, Soft extracted dosage form is much used. 7. The most many(26.65%) used method is that apply each medication power mixed water(水), wine(酒), honey(蜜) in a wounded part.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.991-996
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• 2000

Enzyme-linked immunosorbent assay was developed for the analysis of soy protein in foods. Competitive indirect ELISA (ciELISA) was established by using specific antibodies against the heat-stable acidic subunits (AS) of glycinin. Soy proteins in each sample used in this study were solublized in the presence of urea and DTT and boiled at $100^{\circ}C$ for 1hr and then were renatured with a cystine-containing solution. After these treatments, each isolated soy protein (ISP) heated at 60, 70, 80, $90^{\circ}C$ for 10 minutes showed almost the same curve as unheated one in the ciELISA. The detection limit of ISP was 0.3 ${\mu}g/mL$. Anti-AS antibodies have very low reactivities less than 0.1% toward non-meat proteins such as skim milk and casein and did not show any reactivities toward egg white powder and ovalbumin. When laboratory-made sausages containing ISP of $0.5{\sim}3%$ were assayed by ciELISA, the mean recovery was about 83% (C.V., 19%). In addition, the average content of soy protein in commercial sausages was 1.27%.