• Food Science of Animal Resources
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• v.28 no.5
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• pp.567-573
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• 2008

This study investigated the effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the physico-chemical and sensory characteristics of sodium-reduced pork patties. Pork patties were prepared in 4 ways: T1 (control, 1.0% NaCl), T2 (0.6% NaCl, 0.4% KCl), T3 (0.7% NaCl, 0.3% potassium lactate) and T4 (0.7% NaCl, 0.3% calcium ascorbate). The pH, cooking loss, total plate counts, TBARS (2-thiobarbituric acid reactive substances), surface color (L, a, b) and sensory characteristics were evaluated. The partial substitution of NaCl with KCl and calcium ascorbate decreased the cooking loss and TBARS values, and enhanced microbial stability. The partial substitution of NaCl with potassium lactate significantly decreased TBARS values and enhanced microbial stability, but significantly increased cooking loss compared to the control after 1 and 4 days of storage. However, the surface color and sensory characteristics were not affected by any of the treatments.

• The Korean Journal of Community Living Science
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• v.22 no.2
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• pp.211-222
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• 2011

To evaluate the effect of Hydrangea serrata Seringe extract on kakdoogi(Korean radish kimchi), the kakdoogi was prepared, after supplementation, with Hydrangea serrata Seringe extract(0, 1.25, 2.5 and 5%(v/w)). The quality characteristics of the kakdoogi were investigated during 7 days of fermentation at $20^{\circ}C$. The proximate components of the Hydrangea serrata Seringe leaves were 3.48% crude protein, 6.45% crude lipid, 7.98% crude fiber and 9.32% crude ash. The pH values in the samples with the extract were higher than that of both the control group and the sugar group. The total acidity levels in the sugar group was higher than that of other groups. The sugar group showed higher L value(lightness) than that of kakdoogi fermented with the extract. A value(redness) and B value(yellowness) of the supplemented kakdoogi was lower than that of the control and the sugar group on day 7. The hardness of samples with the extract was higher than that of the sugar group. And the hardness of the groups with the extract was not reduced during the fermentation period. The control group showed higher salinity than the other groups by day 4. The samples with the extract were sweeter than the control group on day 0 then the difference disappeared after day 2. Sourness of all the groups increased during the fermentation period. However the extract did not affect the hardness or overall acceptability of the kakdoogi during fermentation.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.8
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• pp.1178-1186
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• 2015

Lipid oxidation, colour stability and physico-chemical quality of pork frankfurters with the incorporation of 0.30% sea buckthorn (SBT), 0.10% grape seed (GSE), 0.03% green tea (GTE), 0.12% fenugreek seed (FSE) and 0.10% Acacia catechu (ACE) were studied during 20 days of refrigerated aerobic storage. The SBT and ACE were identified as being the most effective antioxidants to retard lipid oxidation with the potency decreasing in the following order: SBT>ACE>GSE>GTE>FSE based on thiobarbituric acid reacting substances, peroxide value and free fatty acids. In all samples pH and $a_w$ decreased during storage period. The $L^*$ value of treated as well as control samples decreased over time while SBT and ACE exhibited an increased redness producing higher $a^*$ values than other treatments. However, GTE was more effective in increasing $b^*$ values than other treatments at the end of storage. The results suggest that functional plant-derived extracts can be valuable to the modification of frankfurter formulations for improved oxidative stability as well as quality characteristics.

• Journal of Korean Society for Atmospheric Environment
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• v.29 no.2
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• pp.152-162
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• 2013

The physico-chemical characteristics and nanostructure of the aerosol samples from a coal-fired power plant, a charcoal kiln and diesel vehicles were investigated with focusing on black carbon (BC). Aerosols from the coal-fired power plant were mostly comprised of mineral ash spheres which are heterogeneously mixed. The main components of the aerosols from coal-fired power plant were calcium compounds, iron oxide, alumino-silicate without BC. The typical combustion-generated BC which shows the shape of bunch of grapes with 20~50 nm particles which were detected in aerosol particles from diesel vehicles. The nanostructure of each BC particle shows the shape of concentric circles which is comprised of closely-packed graphene layers. Aerosols from charcoal kiln were likely condensed organic carbon generated from the low-temperature combustion process.

• Journal of Environmental Health Sciences
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• v.31 no.1
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• pp.86-93
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• 2005

Because generally large amount of sludges are generated from the process of sewage and wastewater treatment, the management and controlment of those sludge has become a important issue in many researches. In this dissertation, we conducted the research to see the physico-chemical characteristics of sludges generated from various sources. Moisture of sludges were 81.5% in textile industries, 81.4% in frame metal industries, 80.7% in 1st metal industries. Volatile solid were 22.1% in hide · rubber industries, 21.9% in coke · petroleum industries. Fixed solid were 18.5% and 17.7% in the 1st metal industries and frame metal industries. High heating value by wet base were 1,850 kcal/kg in coke · petroleum industries, 1,220 kcal/kg in hide · rubber industries, but sludges from the 1st metal industries and frame metal industries were impossible to incinerate because most of those sludges were inorganic. The leaching test showed that hazardous materials was detected in nearly every kinds of sludges. Some of sludges from hide · rubber industries and frame metal industries exceeded the leaching criteria and so they were classified as specific wastes. And other sludges generated in sewage treatment plants or other industries was below the leaching criteria.

• Food Science of Animal Resources
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• v.20 no.3
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• pp.236-241
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• 2000

본 연구는 한우우소뼈로 만든 용출액의 품질에 대한 과학적인 자료를 제시하고 한우뼈의 부가가치 향상 및 소비 확대를 위하여 추출횟수별에 따른 이화학적, 관능적 및 영양적 특성을 규명하였다. 탁도, 점도 및 콘드리이친황산함량에서 추출횟수가 증가할수록 유의적으로 감소한 반면(P<0.05), 콜라겐 함량에서는 추출회수가 증가할수록 유의적으로 증가하였다(P<0.05). 색도에서 명도는 추출회수가 증가할수록 유의적으로 감소한 반면, 적색도와황색도는 증가하였다(P<0.05) 관능평가에서 추출 회수가 증가할수록 평가가 유의적으로 낮았고 (P<0.05), 총질소, 나트륨, 칼슘 함량 및 칼로리는 추출회수가 증가할수록 2차추출까지 증가하다가 이후 유의적으로 감소하였다. (P<0.05)조직특성에서 추출전 대퇴골의 단면은 골수가 많이 분포하고 있으나 추출회수가 증가할수록 골수가 추출되어 3차 추출이후의 대퇴골 단면에는 골수 성분이 거의 나타나지 않았다. 이상의결과를 종합하여 볼 때 한우우소뼈로 설렁탕을 가정에서 제조시 3차까지 우려내는 것이 적당한 것으로 사료된다.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.73-83
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• 2019

The aim of this study was to investigate the effect of glucose oxidase (GOX) immobilized on magnetic chitosan nanoparticles (MCNP) on the viability of probiotic bacteria and the physico-chemical properties of drinking yogurt. Different concentrations (0, 250, and 500 mg/kg) of free and immobilized GOX were used in probiotic drinking yogurt samples. The samples were stored at $4^{\circ}C$ for 21 d. During storage, reduction of the number of probiotic bacteria in the samples with enzyme was lower than the control sample (without enzyme). The sample containing 500 mg/kg immobilized enzyme had the highest number of Bifidobacterium lactis and Lactobacillus acidophilus. The samples containing immobilized enzyme had lower acidity than other samples. Moreover, moderate proteolytic activity and enough contents of flavor compounds were observed in these samples. It can be concluded that use of immobilized GOX is economically more feasible because of improving the viability of probiotic bacteria and the physico-chemical characteristics of drinking yogurt.

• Journal of Electrochemical Science and Technology
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• v.7 no.1
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• pp.1-12
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• 2016

The production of oxygen and hydrogen from solar water splitting has been considered to be an ultimate solution for energy and environmental issues, and over the past few years, nano-sized semiconducting metal oxides alone and with graphene have been shown to have great promise for use in photocatalytic water splitting. It is challenging to find ideal materials for photoelectrochemical water splitting, and these have limited commercial applicability due to critical factors, including their physico-chemical properties, the rate of charge-carrier recombination and limited light absorption. This review article discusses these main features, and recent research progress and major factors affect the performance of the water splitting reaction. The mechanism behind these interactions in transition metal oxides and graphene based nano-structured semiconductors upon illumination has been discussed in detail, and such characteristics are relevant to the design of materials with a superior photocatalytic response towards UV and visible light.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.137-141
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• 2007

This study was conducted to investigate the proximate composition and physico-chemical characteristics of Berkshire pork by gender. A total of 40 pigs(60 kg) were divided into 2 groups(gilt and barrow) and raised to 110 kg of live weight. pigs were conventionally slaughtered, and then chilled overnight. Pork loin(longissimus dorsi) muscle was removed from each left side and meat qualities were evaluated. The proximate composition was no different between genders, and the pH was higher iii the barrow group(p<0.05). The water holding capacity, cooking loss, shear force, and cholesterol content were no different between genders. With regard to meat color, the $L^*$ value was higher in the barrow group(p<0.05), but the $a^*\;and\;b^*$ values were no different between genders. The fat color was also no different between genders. The texture properties, brittleness, hardness, and gumminess of the gilt group were higher than those of barrow group(p<0.05), but cohesiveness, springiness, and chewiness were no different. In conclusion, the pH and $L^*$ values of the barrow group were higher than those of gilt group, and tenderness was higher in the barrow group.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.12
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• pp.1762-1772
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• 2013

The objective of the current study was to determine the effect of pre-slaughter stress, season and breed on the activity of plasma creatine kinase (CK) and the quality of mutton. One hundred and seventy-three (173) castrated sheep from Dormer (DM), South African Mutton Merino (SAMM), Dorper (DP) and Blackhead Persian (BP) sheep breeds were used in the study. The animals were grouped according to age-groups as follows: Group 1 (6 to 8 months), Group 2 (9 to 12 months) and Group 3 (13 to 16 months). Blood samples were collected during exsanguinations using disposable vacutainer tubes for CK analysis. Representative samples of the Muscularis longissimuss thoracis et. lumborum (LTL) were collected from 84 castrated sheep, of different breeds (28 per breed) 24 h after slaughter. The following physico-chemical characteristics of mutton were determined; meat pH ($pH_{24}$), color ($L^*$, $a^*$ and $b^*$), thawing and cooking losses and Warner Braztler Shear Force (WBSF). The activity of plasma CK was significantly higher (p<0.001) in summer ($1,026.3{\pm}105.06$) and lower in winter ($723.3{\pm}77.75$). There were higher values for $L^*$ ($33.7{\pm}0.94$), $b^*$ ($11.5{\pm}0.48$) and WBSF ($29.5{\pm}1.46$) in summer season than in winter season; $L^*$ ($29.4{\pm}0.64$), $b^*$ ($10.2{\pm}0.33$) and WBSF ($21.2{\pm}0.99$). The activity of plasma CK was influenced by the type of breed with Dormer having the highest (p>0.001) levels ($1,358.6{\pm}191.08$) of CK. South African Mutton Merino had higher values for $pH_{24}$ ($5.9{\pm}0.06$), $L^*$ ($34.2{\pm}0.97$), $b^*$ ($12.2{\pm}0.50$) and WBSF ($26.8{\pm}1.51$) and Blackhead Persian had higher values ($35.5{\pm}2.17$) for cooking loss (CL%) than the other breeds. Computed Principal Component Analyses (PCA) on the activity of plasma CK and physico-chemical characteristics of mutton revealed no correlations between these variables. However, positive correlations were observed between $pH_{24}$, $L^*$, $a^*$, $b^*$, CL% and WBSF. Relationships between pre-slaughter stress, CK activity and physico-chemical characteristics of mutton were also observed. It was therefore concluded that although mutton quality and creatine kinase were not related, pre-slaughter stress, season and breed affected the activity of creatine kinase and mutton quality.