• Animal Bioscience
• /
• v.36 no.5
• /
• pp.797-809
• /
• 2023

Objective: Many scientists have investigated solutions to reduce microbiological risks in dry-aged meat after the dry-aging technology was revived for high quality and value-added premium meat product in the market. This study aimed to investigate the effect of scoria powder in onggi (Korean earthenware) on the meat quality of pork loins during 21 days of dry aging and to elucidate its mechanism of action. Methods: The pork loins were randomly divided into three groups: aged in vacuum-packaging, onggi containing red clay only (OR), and onggi containing 30% red clay and 70% scoria powder (OS). Microbial analyses (total plate count and Lactobacillus spp.) and physicochemical analyses (pH, shear force, volatile basic nitrogen [VBN], water activity, 2-thiobarbituric acid reactive substances, water content, water holding capacity, cooking loss, and color analysis) of aged meat were conducted. Far-infrared ray emission, quantification of immobilized L. sakei and microstructure of onggi were investigated to understand the mechanism. Results: On day 21, the meat aged in OS exhibited lower pH, shear force, VBN, and water activity than those aged in OR, along with an increase in the number of Lactobacillus spp. OS had a smaller pore diameter than OR, implying lower gas permeability, which could promote the growth of L. sakei. Conclusion: OS improved the microbiological safety and storage stability of pork loin during dry aging by increasing number of Lactobacillus spp. possibly due to low permeability of OS.

• Journal of the Korean Ceramic Society
• /
• v.55 no.2
• /
• pp.153-159
• /
• 2018

Porous ceramic plates were prepared from Onggi clay and bamboo charcoal powder at 1100 and $1200^{\circ}C$ and their porous properties and water absorption, and the cooling effect of porous plates, were investigated to produce eco-friendly porous ceramics for a self-cooling system that relies on the evaporation of absorbed water. Porous properties were dependent on the particle size of charcoal powder pore forming additive and the firing temperature; properties were also found to be dependent on the total pore volume, average pore size and porosity, which had values of $0.103-0.243cm^3/g$, 0.81 - 2.56 mm and 20.9 - 38.2%, respectively, at $1100^{\circ}C$ and $0.04-0.18cm^3/g$, 0.33 - 2.03 mm and 10.8 - 30.9%, respectively, at $1200^{\circ}C$. Cooling temperature difference of flowing air parallel to surface of porous ceramic plates fired with two kinds of charcoal powder at $1100^{\circ}C$ was $3.5-3.6^{\circ}C$ at $26^{\circ}C$ and 60% of relative humidity in a closed box. Cooling temperature difference was dependent on the number of porous plates and the distance between porous plates. A simple and eco-friendly cooling system using porous ceramic plates fired from Onggi clay and charcoal powder was proposed.

• Food Science and Biotechnology
• /
• v.14 no.1
• /
• pp.82-88
• /
• 2005

Ethnic Korean onggi earthenwares were fabricated using different clay formulations and glazing treatments. Their permeability properties against oxygen, carbon dioxide, and moisture were measured at $20^{\circ}C$ and examined from the aspect of food preservation. Onggi walls consisted of micropores that offered higher gas and moisture permeation rates when compared with other food packaging materials. Earthenware walls were unique in having $CO_2/O_2$ permeability ratios of 0.60-1.00. Gas and moisture permeabilities were lower, with wall structure having lower porosity and surface glazing. Results revealed onggi jar packages of grape fruits could attain wide range of $O_2$ and $CO_2$ concentrations. Onggi containers present good opportunity to obtain optimum packaging conditions for respiring or ripening products, depending on commodity type.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.2
• /
• pp.249-257
• /
• 2013

This study is being performed to confirm the container effects during the fermentation processes of kimchi. Kimchi fermentation was prepared in the laboratory with four different types of containers; namely, a traditional Onggi vessel (Korean traditional clay pot, TOV), plastic airtight covered Onggi vessel (PAOV), plastic covered vessel (PCV) and plastic airtight covered vessel (PACV). The kimchi fermentation in the different containers was followed by taking samples at 48 hour intervals for 10 days. In all fermentation containers, the pH changes of kimchi were decreased with fermentation days, while salt content was the same for all types of containers. The number of lactic acid bacteria in kimchi were $1.09{\times}10^8$ $CFU/m{\ell}$ at first. But the TOV, PAOV, PCV, and PACV after fermentation for 10 days were $1.42{\times}10^{10}$, $9.13{\times}10^9$, $4.93{\times}10^9$ and $7.46{\times}10^9$ $CFU/m{\ell}$, respectively. The kimchi fermented in the TOV with the most dominant bacterial species were the following 5 strains: Bacillus subtilis, B. licheniformis, B. safensis, Lactobacillus brevis and B. pumilus. The use of different types of containers therefore influenced the number of L. brevis and the four Bacillus species. in kimchi, and may influence the characteristics of the fermented kimchi products. The TOV offered the greatest L. brevis numbers and suggested that it could be the best suited for preparing traditional kimchi fermentation.

• The Journal of the Korea Contents Association
• /
• v.17 no.10
• /
• pp.636-646
• /
• 2017

This thesis aims to create a new technique by applying traditional ceramics technique. As a matter of fact, on the toremi plate of the sieve-frame skein technique, the weld on which various patterns are squeezed, is attached to the cylinder made of clay on the spinning wheel. And it is the concept that maximizes aesthetic beauty by expressing distorted pattern and free dismantling of existing pattern by pushing it out from inside by the turn of electric spinning wheel for the first time.The main point of view of this aesthetic source is that most of the surface of the ceramics is a spherical curved surface and looks distorted like an indicator drawn on a globe. The researcher created a dynamic and humorous technique of expression through the free dismantling of the squashed shapes and the distorted patterns and called it the bating sealing weld outer wall extension technique.