• Asian-Australasian Journal of Animal Sciences
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• v.17 no.1
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• pp.131-136
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• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• KSTLE International Journal
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• v.1 no.1
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• pp.12-20
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• 2000

Nano-wear and friction of carbon overcoated laser-textured and mechanically-textured computer hard disk were characterised after contact start/stop (CSS) wear test. Various analytical and mechanical testing techniques were employed to study the changes in topography, roughness, chemical elements, mechanical properties and friction characteristics of the coating arising from the contact start/stop wear test These techniques include: the atomic force microscopy (AFM), the continuous nano-indentation test, the nano-scratch test, the time-of-flight secondary ion mass spectroscopy (TOF-SIMS) and the auger electron spectroscopy (AES). It was shown that the surface roughness of the laser-textured (LT) bump and mechanically textured (MT) Bone was reduced approximately am and 7nm, respectively, after the CSS wear test. The elastic modulus and hardness values increased after the CSS test, indicating straining hardening of the top coating layer, A critical load was also identified fer adhesion failure between the magnetic layer and the Ni-P layer, The TOF-SIMS analysis also revealed some reduction in the intensity of C and $C_2$$F_59$, confirming the wear of lubricant elements on the coating surface.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.162-167
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• 2017

Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from mechanically separated chicken meat surimi-like material (MSCM-SLM) processing wastewater by acidic pH-shifting, on the composition and texture of RP-MSCM-SLM, with RP contents of 0, 10, 20 and 30% (w/w) in the mixture. For that, proximate composition and gel properties were evaluated. The fat content of the MSCM-SLM was significantly reduced to 11.98% and protein increased to 83.64% (dry basis) after three washing cycles. The addition of 30% RP in the MSCM-SLM significantly augmented the protein content to 93.45% and reduced fat content from to 2.78%. On the other hand, the addition of RP was responsible for a drastic decrease in texture parameters, reaching 252.36 g, 185.23 g.cm, and 6.97 N for breaking force, gel strength and cutting strength, respectively, when 30% of RP was included in the MSCM-SLM. It was concluded that the obtained intermediary product (RP-MSCM-SLM) is a good option to applications in processed meat products where high texture parameters are dispensable, e.g., emulsified inlaid frankfurter-type sausages, but high protein content and low fat content desired.

• Korean Journal of Food Science and Technology
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• v.14 no.1
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• pp.16-20
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• 1982

The texture changes of potato of the variety ‘Namjack’ were determined as a function of temperature and boiling time by a puncture test with Universal Testing Machine. Apart from texture measurement, heat penetration test and sensory evaluation were carried out. Textural softening during cocking could be expressed by the puncture work and was followed first order kinetics. The Z-value for texture changes was $19.9^{\circ}C$. The cook value in equivalent minutes at $100^{\circ}C$ to get a boiled potatoes was 7 min. Mechanically the boiled product could be regarded as cooked when the final puncture work reduced to the equilibrium value, approximately 6/100 of the initial value.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.29-36
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• 2013

The present study was conducted to supply more scientific information for standardization of preparation method of Gyungdan and to determine the standard for manufacturing procedure adapted with mechanically impacting technology (MIT) for mass production. The optimum preparation condition for non-waxy Gyungdan adapted with MIT was 35% of water, 0.5% of wheat flour (w/w of soaked rice), and mechanically impacting for 10 min at 450 rpm. In the present study, standardization of manufacturing procedure for merchandizing of Gyungdan was established with width, weight, and height. Average of Gyungdan adapted with MIT at 90 rpm (stuffing speed) and 46.58 Herz (cutting speed) is 18.3 g of weight, 28.4 mm of height, and 32.4 mm of width. Hardness, as a main parameter of texture profile, of Gyungdan was maintained lower than 100 g up to 3 days at the storage of $20^{\circ}C$ and up to 70 days at the storage of $-20^{\circ}C$. And, it was performed to develop rice cake as meal-replacement adapted with MIT and sub-ingredients such as strawberry, pumpkin, and mugwort. Gyungdan prepared under controlling manufacturing condition of MIT was supplemented with 0-1.6% of sub-ingredients, respectively. In sensory tests, the best substitute ratios of strawberry, pumpkin, and mugwort were 1.6%, 0.8%, and 1.6%, respectively. With the results above, not-harden Gyungdan supplemented with sub-ingredients and various stuffs can be expected to application for wheat-substitute meal-replacement.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2000.06a
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• pp.1589-1595
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• 2000

레이저 텍스쳐와 미케니칼 텍스쳐 컴퓨터 하드디스크의 마찰과 마코 매카니즘이 Contact Start/Stop test 실행후의 특성들에 대해 연구되었다. 다양한 분석적이고 기계적인 테스트 기술들이 이용되었다. 형상, 조도, 화학적 조성, 기계적 성질, CSS 로부터 기인된 코팅의 마찰특성들에 대해 그 변화들을 조사하였다. 즉, AFM(Atomic Force Microscopy), Nano-Indentation, Nano-Scratch, TOF-SIMS(Time of Flight Secondary Ion Mass Spectroscopy), AES(Auger Electronic Spectroscopy)등이 이 연구에 적용되었다. 레이저 텍스쳐 범프의 표면조도와 미케니칼 텍스쳐 지역의 표면조도는 각각 대략적으로 4nm 와 7nm 감소되었다. 탄성계수와 경도값은 CSS test후에 증가하였고 가장 바깥쪽의 코팅층의 변형강화가 생겨났다. 자성층과 Ni-P 층 사이에 점착성의 문제가 확인되었다. TOF-SIMS 분석은 C 와 $C_2F_5$의 세기에 있어서 감소를 드러냈고 이것은 코팅 표면에 윤활제 요소의 마모를 확실시 할수 있는 결과로 나타났다.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.4
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• pp.576-584
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• 2018

Objective: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. Results: The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher $a^*$, $C^*$, and lower $h^{\circ}$) and darker (lower $L^*$) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion: Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.395-404
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• 2007

This study was carried out to compare the physico-chemical and sensory characteristics of surimi manufactured by four different materials. We prepared surimi from alaska pollack, as the control, by washing method. The different treatments of surimi were manufactured by pH 11.0 adjustments with barren hen breast meat(T1), commercial mechanically deboned chicken meat(MDCM)-S. Co. (T2)and MDCM- J. Co.(T3). Whiteness, cohesiveness and overall acceptability were significantly higher but gumminess, chewiness and gel characteristics were significantly lower in control than other surimi samples(P<0.05). Lightness, brittleness, deformation, jelly strength and flavor were higher but texture properties and folding test of T1 were lower than those of other treatments(P<0.05). Texture properties, shear force and gel characteristics were higher, while deformation and acceptability of T2 were lower than those of other treatments(P<0.05). On the other hand, cohesiveness was higher, and lightness and whiteness were lower in T3 than those of other treatments(P<0.05). Correlation coefficients(>0.9) among texture properties and gel characteristics was positive, while negative among surface surimi colors(P<0.05). The content of crude protein, cohesiveness and gel characteristics indicated that the acceptable surimi can be made is replaced barren hen breast meat and MDCM.

• Journal of Magnetics
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• v.16 no.3
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• pp.220-224
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• 2011

Die-upset magnets from a mechanically-milled Pr(Co,In)$_5$-type alloy are known to have a peculiar texture; the easy magnetization axis (c-axis) is perpendicular to the pressing direction. This peculiar texture is thought to be linked closely to the anisotropic mechanical properties of Pr(Co,In)$_5$-type hexagonal compounds. The hardness of the Pr(Co,In)$_5$-type crystal was measured using selectively grown grains in an annealed $Pr_{17}Co_{82}In_1$ alloy button, and the crystallographic orientation was determined by observing the magnetic domain image. The hardness (549 VHN) on the plane with a 'cogwheel'-type domain image was significantly higher than that (510 VHN) on the plane with a 'cigar'-type domain image, indicating that the inter-layer bonding force between the (000l) basal planes is stronger than that between the (hki0) planes. This suggests that the most probable slip plane is the (hki0) plane parallel to the c-axis. During die-upsetting of the Pr(Co,In)$_5$-type alloys the deformation proceeds by (hki0) plane slip, and the c-axis rotates to ultimately become oriented perpendicular to the pressing direction. It is proposed that the peculiar texture in the die-upset Pr(Co,In)$_5$-type magnets is probably developed by slip deformation of the (hki0) plane of the Pr(Co,In)$_5$-type grains.

• Korean Journal of Metals and Materials
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• v.50 no.4
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• pp.338-343
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• 2012

The early osseointegration of titanium (Ti) dental implants is related to the initial cell morphology. The morphology of the cells (mesenchymal stem cells, MSC) was observed on three different Ti disc surfaces, which were mechanically treated by polishing, blasting, and scratching. A non-directional surface (isotropic texture) was obtained by the blasting of HA grits on cp-Ti discs, and a unidirectional surface (anisotropic texture) was obtained by the scratching of SiC papers. The cell attachment and arrangement in the initial periods were quite similar, but those in the later periods were significantly affected by the texture of the cp-Ti discs. After 1 week, the blasted Ti discs showed non-directional arrangement or spreading of the cells, whereas the scratched cp-Ti discs showed unidirectional properties parallel to the direction of the scratched grooves on the surface. The surface roughness of the cp-Ti discs significantly affects cell proliferation. Cell proliferation on the blasted and scratched surfaces was about 60% and 40% higher compared to the control result (polishing group) after 1 week (P<0.05). Cell proliferation on the blasted and scratched surfaces after 1 week was slightly enhanced with increasing surface roughness. It is believed that the direction of cell attachment and arrangement is closely related to the surface texture of the substrate surfaces, but cell proliferation after a relatively long period of time is directly enhanced by the surface roughness, not by the surface texture.