• 한국축산식품학회지
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• 제34권5호
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• pp.597-603
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• 2014

In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at $-45^{\circ}C$ or electro-magnetic freezing at $-55^{\circ}C$, were thawed using 4 different methods: refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). Analyses were carried out to determine the drip and cooking loss, water holding capacity (WHC), moisture content and sensory evaluation. Frozen pork thawed in a microwave indicated relatively less thawing loss (0.63-1.24%) than the other thawing methods (0.68-1.38%). The cooking loss after electro-magnetic freezing indicated 37.4% by microwave thawing, compared with 32.9% by refrigeration, 36.5% by RT, and 37.2% by cold water in ham. The thawing of samples frozen by electro-magnetic freezing showed no significant differences between the methods used, while the moisture content was higher in belly thawed by microwave (62.0%) after electro-magnetic freezing than refrigeration (54.8%), RT (61.3%), and cold water (61.1%). The highest overall acceptability was shown for microwave thawing after electro-magnetic freezing but there were no significant differences compared to that of the other samples.

• 한국축산식품학회지
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• 제34권5호
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• pp.561-569
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• 2014

The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and 10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition, energy values, cooking analyses, colour measurements, water holding capacity (WHC), penetration values, thiobarbituric acid value (TBA) and sensory analyses of meatballs. Meatball samples were cooked in a pre-heated $180^{\circ}C$ electric oven. Uncooked meatballs formulated with 20% PP had the highest moisture content. No significant differences were recorded for protein contents of uncooked samples. The highest cooking yield was found in samples extended with 10% BC. Increasing PP from 10% to 20% increased cooking yield of meatballs. 20% PP increased moisture and fat retention values and water holding capacity of meatballs. Meatballs with 10% BC had the lowest (the hardness in the texture) and meatballs with the 20% PP had the highest (the softness in the texture) penetration values. Formulating meatballs at a level of 20% resulted lower $L^*$ values. TBA values of control samples were higher than in PP added samples at the end of the storage period. Flavour scores for meatballs formulated with PP were higher than control and meatballs formulated with BC. Meatballs formulated with 10% PP had similar overall acceptability with meatballs added with 10% BC.

• 한국강구조학회 논문집
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• 제25권1호
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• pp.81-92
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• 2013

기존 내진설계의 목적은 구조물의 갑작스런 피해로 인한 인명손실을 방지하는 것이다. 지난 수십년간 구조물의 내진성능을 향상시키기 위해서 효과적인 지진저항시스템을 개발하는 수많은 연구들이 진행되었다. 본 연구의 목적은 내진성능을 향상시킴과 동시에 지진 이후 보수가 편리하도록 하는 새로운 제진시스템을 제안하는데 있다. 제안된 제진시스템은 벽의 하부에 슬릿을 두고 제진장치가 수평으로 작동하도록 하여 지진에너지를 소산하도록 계획되었다. 제안된 시스템의 이력거동과 에너지소산능력을 조사하기 위해서 반복가력실험을 실시하였다. 실험결과는 제안된 시스템이 안정된 이력응답을 나타내며, 에너지의 소산은 제진장치에 집중되는 것을 보여준다.

• 동아시아식생활학회지
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• 제16권2호
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• pp.174-179
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• 2006

This study was carried out to investigate the possible for utilization of garbage in pig feed by investigating the functional characteristics of pork from pigs fed tangerine-peels. The samples consisted of the pork loin from pigs not fed with tangerine-peel (control), the pork loin fed with 3% and 5% tangerine-peel during growing and finishing period (TP-1), and fed with 6% and 10% tangerine-peel during growing and finishing period (TP-2) there is no respective comparison here. The pH, VBN content TBARS value, bacterial counts, surface color, water holding capacity, loss degree and rheological properties of the samples were determined by physicochemical properties, and the sensory scores were evaluated. The pH, TBARS value, surface color, water holding capacity and loss degree were not different among the samples, but the VBN content and bacterial counts of TP-1 and TP-2 were significantly lower than those of the control (p<0.05). The hardness, springiness, cohesiveness, gumminess and chewiness, taste, aroma, tenderness and juiciness were not different among the samples, but the shear force value and palatability of TP-1 were the highest among the samples (p<0.05).

• 한국축산식품학회지
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• 제35권6호
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• pp.824-830
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• 2015

This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the longissimus dorsi muscles were collected from the carcasses. As results, pork processed with sulfur had significantly higher moisture and ash contents compared to those of CON but lower crude fat, pH, expressible drip, lower redness and yellowness, and greater lightness. Pork processed with sulfur showed significantly lower total lipid content, triglycerides, and atherosclerosis index but significantly higher high-density lipoprotein cholesterol. Feeding processed sulfur significantly lowered myristic acid, heptadecanoic acid, and stearic acid contents, whereas monounsaturated fatty acids and oleic acids were significantly higher compared to those in the CON. Higher amounts of polyunsaturated fatty acids and n-6 fatty acids were observed in the pork processed with sulfur than that of the CON. Therefore, supplementing pigs with dietary sulfur improved nutrient and meat quality.

• Applied Biological Chemistry
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• 제21권2호
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• pp.109-111
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• 1978

본실험(本實驗)에서는 저장중(貯藏中)에 면양근육내(績羊筋肉內)의 보수성(保水性), 단백질(蛋白質) 추출성(抽出性) 및 pH에 대(對)한 변화(變化)의 차이(差異)를 관찰(觀察)하였다. 보수성(保水性)은 pH치(値)와 같이 도살후(屠殺後) 서서히 저하(低下)되어 약(約) 2-4시간후(時間後) 최소치(最少値)에 도달(到達)하였다가 그 후(後) 저장(貯藏)의 진행(進行)과 더불어 회복(回復)되였다. 단백질추출성(蛋白質抽出性)도 같은 경향(傾向)을 보였으나 도살후(屠殺後) 6시간(時間)까지 pH치(値)의 변화(變化)는 보수성(保水性) 및 단백질(蛋白質) 추출성(抽出性)의 변화(變化)보다 더 빨랐다. 10일간저장중(日間貯藏中) 보수성(保水性), 단백질추출성(蛋白質抽出性) 및 pH치(値)의 회복(回復)의 속도(速度)도 같은 양상(樣相)을 보였다.

• KSBB Journal
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• 제26권3호
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• pp.255-259
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• 2011

This study was to suggest the method for wrinkle improvement using Mugil cephalus extract. In order to evaluate the cosmetic product made of M. cephalus extract, the experiments were conducted with subjects and skin states for 4 weeks. Effect of cosmetics containing M. cephalus extract on the water holding capacity and evaporation of the women skin were investigated. The water holding capacity was increased after 1 h of application. But after 2 h, it was decreased. In the case of the water evaporation, it was increased with the increase of time. On the clinical trial, it was also found that water, oil, and rough level on the women skin were increased and wrinkles were improved. Side effects were also not detected during the application and treatment of cosmetics. Based on this result, the application of M. cephalus extract had positive effects on the improvement of wrinkles and skin in women. Therefore, it will be used to develop the wrinkle improvement therapy for women.

• Applied Biological Chemistry
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• 제36권2호
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• pp.73-79
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• 1993

식물성 섬유질 함유 자원으로부터 식품의 가공적성을 떨어뜨리지 않으면서 우수한 기능특성을 보이는 식이섬유원을 제조할 목적으로 대량 수급이 용이한 사과쥬스박과 두유박에 식이섬유의 함량을 높이고 기능성을 향상시키기 위한 각종 처리를 행하여 식이섬유원을 제조하였다. 사과쥬스박은 마쇄, 수세 및 사별에 의하여 사과육과 사과피로 분리할 수 있었는데 사과육이 사과피보다 기능성이 우수하였고 사과육은 수세, n-hexane 처리 등에 의해 WHC 11.27 g/g, FHC 2.01 g/g, CEC 64.96 meq/100g의 기능성을 보이며 60.94%의 NDF를 함유한 제품을 제조할 수 있었다. 두유박을 이용한 식이섬유원 제조에서는 수세, n-hexane처리, 산처리, 알칼리처리 등의 처리로 WHC 10.15 g/g, FHC 1.52 g/g, CEC 63.72 meq/100g의 기능성을 보이며 52.66%의 NDF 함량을 갖는 식이섬유원이 제조되었다. 이때 원료로부터의 회수율은 사과육의 경우 약 30%, 처리두유박의 경우는 38.2%이었다. 식이섬유질원의 색도는 수세시 명도를 효과적으로 증가시킬 수 있었으나 유기용매, 산 및 알칼리 처리에 의해서는 명도가 감소하였다.

• 한국식품영양학회지
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• 제11권3호
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• pp.283-288
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• 1998

단팥 및 단팥빵의 저장 기간에 따른 물성의 변화를 기초로 하여, 수분 함량을 4., 45, 50%로 조절하고, 그 각각에 한천 0, 0.1, 0.2%를 첨가하여 단팥을 제조하여, 5일 동안 저장하면서 매일 단팥의 보수력, 단팥 빵에서 수분 이동의 변화, 단팥빵의 기호도 등을 비교 분석한 결과는 다음과 같았다. 1. 단팥의 보수력은 고형분과 한천의 함량이 많아짐에 따라 강해졌다. 2. 빵에서 단팥의 수분이동은 고형분과 한천함량이 많을수록 감소하였다. 3. 관능검사에 있어서 색상, 향, 기호도, 맛은 저장 1일째 까지는 증가하였으나 2일째부터는 감소하였다.(P<0.01) 4. 쓴맛의 차이는 느끼지 못하였고 수분함량은 45%를, 한천의 농도는 0.1%를 가장 선호하였고 저장기간에 따라서는 1일째가 가장 좋았다.

• 한국조리학회지
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• 제7권3호
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• pp.57-67
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• 2001

본 실험은 울산광역시 두동면 봉계리 한우 냉장육의 품질비교를 위해 pH, 색도, 보수력(Water-holding capacity) 드립감량(Drip loss) 가열감량(Cooking loss) 전단력측정(Shear force) 관능검사(Panel test)를 실시하였으며 그 결과를 요약하면 다음과 같다. 1. 저장(냉장온도 2$^{\circ}C$)기간에 따른 pH의 변화는 1, 3일과 5, 7일간의 유의적 차이는 있으나 큰 차이는 없었다. 2. 저장기간에 따른 L*, a*, b*값의 유의적 차이는 없었다. 3. 저장기간에 따른 드립감량은 저장기간별로 증가하여 차이가 있었고, 가열 감량은 저장기간에 따른 차이가 없었다. 4. 저장기간에 따른 전단력의 차이는 유의적 차이가 없었다. 5. 관능검사에서 전체적인 선호도는 저장 1일차가 가장 좋았고 그 다음이 3일 차로 나타났으며 3일차와 5, 7일차간의 유의적 차이는 없었다.