• Journal of Animal Science and Technology
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• 제62권4호
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• pp.553-564
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• 2020

The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and 0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin and 0.3% carrageenan). The moisture content was the highest for the semi-dried restructured jerky from G0.5C and G1C groups, which showed the lowest for shear force value (p < 0.05). The processing yield of semi-dried restructured jerky with carrageenan was higher compared to that of the control group (p < 0.05). The rehydration capacities of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration capacity of the control group (p < 0.05). Water activity, lightness, yellowness, flavor score, texture score, and overall acceptability were the highest (p < 0.05) for the semi-dried restructured jerky from the G1C group. No significant (p > 0.05) difference was observed in appearance score among restructured jerky prepared from duck skin gelatin and carrageenan. Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried restructured jerky formulations results in the optimization of quality characteristics.

• 한국식품위생안전성학회지
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• 제35권3호
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• pp.205-212
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• 2020

본 논문은 수산물에 사용되는 식용 코팅의 다양한 천연성분에 대한 소재 및 특성에 대하여 조사하였으며, 화학적 항균 물질 및 항산화제와 물리적 살균 기술을 병합한 허들 기술(hurdle technology)에 대하여 서술하였다. 다양한 원인으로 인한 식중독 사고가 빈번히 발생하고 있으며 주된 원인은 오염된 식품의 섭취와 관련이 있다. 특히, 식품 중에서도 수산물은 수분함량이 많고 미생물에 오염되기 쉽기 때문에 저장 기한이 짧다. 이에 대한 해결방안으로 여러 가지 대안들이 적용되고 있는데, 가식성을 가지고 독성이 없는 장점을 가진 식용 코팅이 주목을 받고 있다. 식용 코팅은 미생물의 성장을 억제하고 수분 손실을 지연시킴으로써 수산물의 품질을 유지할 수가 있다. 또한 항균 물질 및 항산화제를 첨가하거나 물리적인 살균 기술과도 병합할 수 있다. 하지만 식용 코팅과의 병합 처리 기술이 소수 보고되고 있어 다양한 허들 기술에 대한 연구가 필요하다.

• 한국환경보건학회지
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• 제33권4호
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• pp.325-337
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• 2007

The effect of seawater and air pollutants on the three-story stone pagodas on Gameunsa Temple Site have been studied in order to establish conservation basic plan. Also, an experimental study has been conducted to evaluate the effect of seawater salt and air pollutants on the weathering of granite. The results could be summarized as follows. Because the three-story stone pagodas on Gameunsa Temple Site are located outdoors, the external appearance has been largely deteriorated due to natural and artificial factors such as typhoon, wind, microorganisms, moisture, extreme change in temperature, air pollutants, and seawater, etc. When G.J fresh granite was dipped into the seawater, dissolution rate of three minerals (Mg, Ca, and K) are increased linearly until about 40 days and then increased abruptly. After seawater dipping experiments, the mineral compositions of the granite surface were lower then that of the G.J fresh granite but Poisson's ratio and absorption ratio were slightly increased. Therefore, from these results we can say that stone cultural properties could be weathered by seawater and air pollutants and it's considered being a meaningful experiment to study the conservation method of stone cultural properties from seawater.

• 방사성폐기물학회지
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• 제3권2호
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• pp.135-148
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• 2005

방사성 폐기물의 지층 처분장 건설 및 운영을 위한 개념 선정 단계에서는 폐기물 운반 및 거치뿐 아니라, 처분장의 건설/운영/폐쇄 기간 동안 지하 처분장의 작업 환경 및 위생, 안전, 그리고 처분장내의 수분 제거와 같은 향후 처분장의 환경을 위해 처분장 환기시스템에 대한 고려가 향후 처분장의 환경을 위해 반드시 필요하다. 본 논문은 동굴처분 방식의 중-저준위 처분장 및 지하 심부에 위치하게 될 고준위 처분장에 대한 환기시스템 개념설계 기준 및 요구사항에 대한 내용이다. 방사성폐기물 처분장의 환기 시스템에서 가장 주된 기본 설계 개념은 처분장 건설과 폐기물저장을 위한 작업활동을 위해 각각 독립적이고 분리된 환기시스템을 적용하여야 한다는 것이다. 본 논문에서는 방사성폐기물 처분장의 환기시스템의 설계과정에 대해 기술하고 환기회로 모델링 방법, 자연 환기, 환기 모니터링 시스템과 실시간 환기 시뮬레이션, 화재 시뮬레이션 및 비상 방재 시스템에 관한 사항도 논의하였다

• 지질공학
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• 제27권3호
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• pp.267-274
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• 2017

암반은 암석재료 자체의 역학적 성질과 암반내에 분포하는 불연속면의 기하학적 특징에 의해 그 역학적 특성이 좌우된다. 암반사면의 경우에는 불연속면에 의해 특히 파괴면의 위치와 파괴후의 거동 등이 달라진다. 본 논문에서는 불연속면의 규모에 따라 암반사면의 파괴형태가 달라지는 점을 고려하여, 원호파괴와 평면파괴 안정해석을 위한 2개의 3D 해석방법을 개발하고 실제 사면에 적용하여 그 적용성을 검토하였다. 결과, 원호파괴의 경우, 자연건조상태에서는 안정하지만 강우에 의해 표층 함수비가 증가하면 불안정해지는 해석 결과를 얻었다. 평면파괴의 경우도 강우에 의해 불연속면 자체의 마찰각이 감소하는 영향에 의해 건조상태보다 불안정해지는 결과가 나타났다. 이상의 해석 결과로부터 실제 사면에서의 현상을 잘 반영하는 것으로 보아, 개발된 해석방법이 사면안정성 검토 또는 유지관리의 목적으로 적용가능하다고 판단된다.

• 한국식품영양학회지
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• 제22권3호
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• pp.345-351
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• 2009

The principal objectives of the experiments in this study were to assess the quality of venison jerky made from Elk deer (female, weight; 380 kg, age; 15 old years) in accordance with various seasoning sauce and mixture fruit extract level. Salinity, saccharinity and acidity values of the seasoning sauces were all high(VJ-1; 3.72%), (VJ-3; 3.95%), (VJ-1; 0.35%). The salinity range of the venison jerky products was 5.65~5.92%, the saccharinity range was 3.75~4.18%, and the seasoning sauce samples resulted in a significant difference in acidity values(p<0.05). Crude protein, fat and ash contents of the venison jerky products satisfied the Korean jerky standard value, but the moisture content range was 36.18~38.59%, and this was also in excess of the jerky standard level. The manufacturing yield was 42.24~44.48%, with VJ-1 at lowest levels followed by VJ-2 and VJ-3. The pH value of VJ-1 was high, but not significantly higher than the other samples(p>0.05). The water activity value range was measured at 0.68~0.71, and the lightness(L) and redness(a) value evidenced marked increases with increased amounts of added sodium nitrite(p<0.05), and the yellowness(b) values did not significantly differ(p>0.05). The overall sensory acceptance scores ranged between 5.53~7.49, in the order VJ-3, VJ-2, VJ-1(p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제33권4호
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• pp.662-669
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• 2020

Objective: This study was conducted to evaluate the effect of red glasswort (RG) (Salicornia herbacea L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (M. longissimus thoracis et lumborum). Methods: All treatments were cured with different salt and RG powder levels. RG0 treatment was prepared with only 4% NaCl (w/w) as a control, and RG25, 3% NaCl:1% RG (w/w); RG50, 2% NaCl:2% RG (w/w); RG75, 1% NaCl:3% RG (w/w); RG100, 0% NaCl:4% RG (w/w) treatments were prepared sequentially. All samples were individually vacuum packaged in polyethylene bags and stored for 7 d at 3℃±1℃. Results: The results showed that as the rate of RG substitution increased, pH value, redness, myofibrillar protein solubility, and myofibrillar fragmentation index increased (p<0.05), but salt concentration and shear force decreased (p<0.05). However, there were no significant differences in cooking loss and moisture content. In terms of sensory evaluation, RG100 exhibited higher scores in tenderness and juiciness than RG0 (p<0.05). Conclusion: The partial substitution of NaCl by RG could improve the physicochemical properties, textural and sensory characteristics of cooked pork loin. Therefore, it is suggested that RG as a natural salt replacer could be an effective ingredient for developing low-sodium cured hams.

• 한국식품과학회지
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• 제31권3호
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• pp.697-704
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• 1999

청어 fillet를 천연보존제인 rosemary 추출물과 ${\alpha}-tocopherol$, 그리고 합성보존제인 BHA로 각각 처리한 후 각각 함기포장한 group과 진공포장한 group으로 나누어 각각 20, 4 및 $-20^{\circ}C$에 저장하면서 천연보존제 및 진공포장이 청어 fillet의 저장성에 미치는 효과를 검토한 결과, 청어 fillet는 $4^{\circ}C$ 저장 시 함기포장의 보존제처리구에서 모두 적어도 3일(대조구, 적어도 1일), 진공포장 시료에서는 모두 적어도 7일(대조구, 적어도 3일)동안은 품질이 양호하였으며 천연보존제 처리 및 진공포장의 효과가 뚜렷하게 나타났다. $-20^{\circ}C$ 저장의 경우, 함기포장 시료는 보존제처리구에서 모두 90일(대조구, 80일)동안, 진공포장 시료에서는 대조구 및 보존제처리구에서 모두 90일 동안 품질이 양호하였다. 한편 $20^{\circ}C$ 저장에서는 전반적으로 저장 1일 이후 품질이 크게 떨어져 식용 불가능하였다.

• 한국도로학회논문집
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• 제19권2호
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• pp.67-74
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• 2017

PURPOSES : The objective of this study is to ascertain the curing period of cementless cold central plant recycled asphalt base-layer, using mechanical analyses and specimen quality tests on the field. METHODS : Cold central plant recycled asphalt base-layer mixture was produced in the plant from reclaimed asphalt, natural aggregate, filler for the cold mix, and the modified emulsion AP using asphalt mix design and plant mix design. In order to examine the applicability of the curing period during the field test, the international standards for the possibility of core extraction and the degree of compaction and LFWD deflection were analyzed. Moreover, Marshall stability test, porosity test, and indirect tensile strength test were performed on the specimens of asphalt mix and plant mix design. RESULTS : The plant production process and compaction method of cementless cold central plant recycled asphalt base-layer were established, and the applicability of the optical moisture content for producing the mixture was verified through the field test. In addition, it was determined that the core extraction method of the conventional international curing standard was insufficient to ensure performance, and the LFWD test demonstrated that the deflection converges after a two-day curing. However, the back-calculation analysis reveals that a three-day curing is satisfactory, resulting in a general level of performance of dense asphalt base-layer. Moreover, from the result of the specimen quality test of the asphalt mix design and plant mix design according to the curing period, it was determined that the qualities satisfied both domestic and international standards, after a two-day curing. However, it was determined that the strength and stiffness after three-day curing are higher than those after a two-day curing by approximately 3.5 % and 20 %, respectively. CONCLUSIONS:A three-day curing period is proposed for the cementless cold central plant recycled asphalt base-layer; this curing period can be demonstrated to retain the modulus of asphalt-base layer in the field and ensure stable quality characteristics.

• 한국조리학회지
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• 제19권3호
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• pp.259-273
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• 2013

Brown sauce is very frequently used for western meat dishes, and this study aims to develop brown sauce for Asians and Koreans by adding jujube concentrate which has natural sugar and is used in Chinese medicine. The ingredients and sensory characteristics of brown sauce added with jujube concentrate were examined and the results are as follows. First, the moisture content increased with increased amount of jujube concentrate added, while the pH decreased. In the results of the sensory evaluation, the sample added with 5% jujube concentrate had the highest score, and the one added with 9% jujube concentrate had the lowest score in color. In the flavor evaluation, the sample added with 5% jujube concentrate had the highest score, and the one added with 9% jujube concentrate had the lowest score. In overall acceptability, the sample added with 5% jujube concentrate had the highest score, and the scores were high in order of 3%, 7%, and 9% concentrates when the samples were heated for 16 hours. Also, when making brown sauce made with beef leg bones, their ingredients continued to flow out even heated for more than 10 hours. Therefore, it was considered that more delicious and healthier sauce could be made by adding jujubes when making beef leg bone brown sauce. Based on these results, even though brown sauce originated from western foods, it can be used to Koreans' taste by adding Korean ingredients. Moreover, more recipes can be made from the brown sauce added with jujube concentrate for more Asians including Koreans to enjoy.