• Composites Research
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• 제30권1호
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• pp.59-64
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• 2017

향상된 특성을 갖는 환경친화적인 복합재료의 개발은 고분자재료의 미래에 있어 필수적이며, 부분적으로 또는 완전히 재생가능한 기지재 또는 보강재에 단지 몇 %의 첨가제를 첨가함으로써 쉽게 제작할 수 있다. 본 연구에서는 마닐라삼 섬유를 보강재로, 비닐에스터를 기지재로 사용하였으며, VARTM 공정을 이용하여 복합재료를 제조하였다. 또한 마닐라삼 섬유의 알칼리표면처리를 수행하고, APP, HNT를 난연제를 첨가함으로써 기계적 물성과 난연 물성을 향상시키고자 하였다. 실험을 통하여 표면처리가 천연섬유의 친수성을 감소시키고 소수성인 기지재와의 계면접착력을 향상시켰으며, 이는 개발된 복합재료의 기계적 물성 향상을 이끌었다. 유사하게, 복합재료의 난연성도 난연제의 함량이 증가함에 따라 크게 향상되는 결과를 얻을 수 있었다.

• 한국수산과학회지
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• 제50권1호
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• pp.15-24
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• 2017

This study examined the effects of dietary supplementation with citrus by-product (CBP) on the growth, feed utilization, innate immunity, and histology of the gills and intestine of juvenile olive flounder Paralichthys olivaceus during low water temperature season. A vitamin C-free basal diet was regarded as a control and five other diets were formulated that contained 30 and 300 mg of L-ascorbyl-2-polyphosphate (LAPP) or CBP as vitamin C equivalents/kg diet, or the antibiotic oxytetracycline (OTC) (designated as control, LAPP30, LAPP300, CBP30, CBP300, and OTC, respectively). Olive flounder (initial body weight $44.6{\pm}0.32g$) were fed the six experimental diets to apparent satiation for 9 weeks. Growth and feed utilization were significantly higher in CBP30 than in the control and LAPP groups. The lysozyme activity was significantly higher in CBP30 than in LAPP300. Enterocyte height was significantly higher in CBP30 than in the control. The number of goblet cells was increased significantly with LAPP30, LAPP300, and CBP30. These results demonstrate that CBP can reduce or replace vitamin C and antibiotic in the diet of olive flounder during the low-water-temperature season. The optimal CBP supplementation level seems to be approximately 1%, which is equivalent to 30 ppm vitamin C/kg in the fish diet.

• 한국수산과학회지
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• 제52권6호
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• pp.562-570
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• 2019

To develop natural-tasting fish paste from the pufferfish Lagocephalus wheeleri, steamed pufferfish paste (SPP) was prepared and its optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SPP was produced by thawing golden threadfin Nemipterus virgatus surimi (FA grade), then adding 10% unwashed pufferfish surimi (PS), 1.5% salt, 8.0% wheat starch, 0.25% calcium carbonate, 0.25% sugar, 0.75% sorbitol, 0.25% polyphosphate, and 12.0% pufferfish hot-water extract (Brix 10°). The meat was ground with a Stephan mixer, molded at low temperature (18℃, 10 h), vacuum packed in a laminated plastic film bag, heat treated with hot water (95℃, 50 min), and cooled. As the amount of PS added increased, the whiteness, gel strength, and shear strength of the SPP decreased slightly. However, the SPP folding test showed no deterioration in the texture. In the sensory evaluation, the SPP received a higher rating for taste, smell, and overall taste than commercial Japanese pufferfish Kamaboko. The total amino acid content of the SPP was 10,262.6 mg/100 g; the major amino acids were aspartic acid, glutamic acid, alanine, valine, leucine, lysine, and arginine. The free amino acid content was 133.0 mg/100 g; the major amino acids were taurine, glutamic acid, glycine, alanine, cystine, and lysine.

• 한국축산식품학회지
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• 제26권1호
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• pp.15-19
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• 2006

The aim of this study was to determine the best processing conditions for producing of dried lean pork as a ready-to-serve product without using large-scale machines. Lean pork sausage was produced using 1.27% sodium chloride, 0.075% sodium polyphosphate, 0.06% sodium ascorbate, 0.075% sodium pyrophosphate, 0.009% sodium nitrite, 0.009% dextrin, 0.11% sodium glutamate and 1.4% spice mixture. The most appropriate slice thickness for drying was examined by slicing the sausage at a 0.5, 1 and 2 cm thickness. The drying temperatures were determined by drying the sausage slices at 35, 48 and $68^{\circ}$. The total drying period was for 12 hr, In order to examine the ability of this process to sterilize the pork, the raw meat materials were inoculated with Escherichia coli (E. coli). The optimal conditions for producing lean pork sausages were a 2 cm slice thickness and drying temperature of $68^{\circ}C$ for 12 hr, The moisture content water activity, color, hardness and pH were measured in the dried product. The product had a moisture content of 47.5% and a water activity of 0.93. There was a 47.7% percentage reduction in moisture. The dried product tested negative for E. coli even though the raw meat materials been inoculated with E. coli.

• 대한수의학회지
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• 제45권4호
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• pp.553-562
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• 2005

Melatonin, the principal hormone of the vertebral pineal gland, participates in the regulation of cardiovascular system in vitro and in vivo. Lithium inhibits both inositol polyphosphate phosphatase (IPPase) and inositol monophosphatase (IMPase), which are involved in a wide range of signal transduction pathways. The aim of the present study was to assess the effect of lithium on endothelial-dependent relaxation to melatonin and on the melatonin-induced inhibition of contraction by phenylephrine (PE) in isolated rat aorta. Melatonin induced a concentration-dependent relaxation in PE-precontracted in endothelium-intact (+E) aortic rings. Melatonin inhibited a PE-induced sustained contraction in +E aortic rings. These effects of melatonin on relaxation and contractile responses were inhibited by pretreatment with lithium. In PE-precontracted +E aortic rings, the melatonin-induced vasorelaxations and the inhibitory effects of melatonin on maximal contractions were inhibited by endothelium removal or by pretreatment with L-$N^G$-nitro-arginine (L-NNA), 1H-[1,2,4] oxadiazolo-[4,3-a] quinoxalin-1-one (ODQ) and nifedipine and verapamil, but not by tetrabutylammonium, clotrimazole and glibenclamide, However, in endothelium-denuded (-E) aortic rings and in the presence of L-NNA and ODQ in +E aortic rings, the melatonin-induced residual relaxations and the melatonin-induced residual contractile responses to PE were not affected by lithium. It is concluded that the inositol phosphate pathway may be involved in endothelial-dependent relaxation induced by melatonin.

• 한국버섯학회지
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• 제11권4호
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• pp.297-302
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• 2013

주요 수출버섯인 큰느타리버섯의 적합한 수확 후 관리방법을 개발하기 위해 저온 저장 후 유통온도와 갈변방지처리에 따른 품질변화를 분석한 결과, 수확 후 예냉단계에서 $ClO_2$ 처리를 하여 포장하여 저온저장 후 $20^{\circ}C$ 유통시 무처리보다 신선도가 우수했으며, $10{\sim}15^{\circ}C$에서 유통할 때는 18일까지 판매가능한 신선도가 유지되어 무처리보다 3~6일 연장되어 농가에서 출하 후 매장까지 신선도 유지에는 낮은 온도관리가 가장 주요한 요인임을 확인할 수 있었다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제12권2호
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.

• 한국식품과학회지
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• 제16권3호
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• pp.279-284
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• 1984

분유와 분유로 제조된 cheese의 미세구조(微細構造)가 전자 현미경(顯微鏡)에 의해서 관찰되었다. 동결건조 분유는 사과모양을 나타내었다. 동결건조 분유로 제조된 cheese는 전형적인 용융 cheese와 비교하여 표면의 구조가 비교적 편편하고 백색의 균일한 침적물을 나타내었다. 도입 분유 역시 동결건조 분유와 거의 유사한 모앙을 나타내었고, 도입분유로 제조된 cheese는 균일한 분산을 나타내나 표면이 약간 거칠고 caseins matrix와 침적물 사이에 공간이 있다. 시판 분유는 건조중 변성된 것으로 불규칙한 변성 응고물의 모양을 나타내었다. 시판분유로 제조된 cheese의 모양은 불규칙하고 작은 침적물과 세공성이 큰 것으로 나타나 분유의 열변성도는 cheese의 세공성을 증가시키는 것으로 보인다. 변성된 단백질은 변성되지 않은 단백질보다 polyphosphate에 의한 단백질 분산성이 덜 효과적인 것으로 보인다. 분유로 제조한 cheese의 내부구조에서 지방구막과 casein micelle이 전형적인 용융 cheese에 비해 아주 근접해있고 casein micelle이 아주 치밀한 양상을 나타내었다. 분유의 용융 기작도 전형 적인 cheese의 용융과는 다른 것으로 보인다.

• 한국잠사곤충학회지
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• 제43권2호
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• pp.116-124
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• 2001

STMP로 견 피브로인을 인산화 시키는 반응에서, 처리 조건별로 실험하여 적정 조건을 구하였고, 인이 결합되는 위치를 규명하기 위해 FT-IR과 $^{31}$ P NMR분석을 행했고, 인산화된 견 피브로인의 특성을 평가하여 다음과 같은 결론을 얻었다. 1. 견 피브로인을 STMP로 인산화 시킬 때, 알칼리도가 클수록, 처리 온도가 높을수록 인산화 정도가 증가되었다 2.처리시간에 따른 인산화 정도는 1hr까지는 급격하게 증가하였고, 1hr 이후에는 서서히 증가되어 비교적 단시간에 인산화가 많이 진행되었다. 3. STMP 농도에 따른 인산화 정도는 50%까지는 급격히 증가되지만, 100% 이상에서는 증가가 미약하였다 4. 인산화된 견 피브로인의 FT-IR분석에서, 각 시료는 ∝-helix에 가까운 형태이었고, 아미노기에 의한 인산화 반응(phosphoramidation)은 고려되지 않았다 5. $^{31}$ P NMR분석 결과에서는 인산화가 polyphosphate형태로 되어 있다는것을 알 수 있었다. 6. 인산화가 많이 될수록 탁도와 거품팽창성, 그리고 거품안정성은 증가하였으며, 용해도는 오히려 감소하였다. 무처리 시료에 비해 거품팽창성은 1.6배, 거품안정성은 2배로 증가하였다. 7. 유화력는 시료 P100 까지는 증가되다가 그 이상에서는 약간 감소하는 경향으로 나타났으며, 유화안정성은 인산화 정도가 많이 될수록 증가하였다. 유화력은 최고 18%, 유화안정성은 21%가 증가되었다.

• 한국수산과학회지
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• 제54권5호
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• pp.617-623
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• 2021

The study was conducted to investigate the dietary supplementation of citrus by-product (CBP) and CBP fermented with Bacillus subtilis (BS) or B. pumilus (BP) on growth performance, feed utilization, innate immune responses and disease resistance of Korean rockfish Sebastes schlegelii. Triplicate groups of juvenile fish (initial weight of 22.9 g) were fed one of five experimental diets which were formulated to replace a synthetic vitamin C (L-ascorbyl-2-polyphosphate, LAPP) with CBP or fermented CBP. A basal diet without LAPP and CBP was used as the control diet (Con). At the end of the 13 weeks feeding trial, growth performance, feed utilization and survival of fish fed the Con were significantly lower than those of fish fed the LAPP, CBP and fermented CBP diets. Fish fed the Con were significantly lower in lysozyme activity than fish fed LAPP, CBP and fermented CBP diets. In a challenge test against Edwardsiella tarda, cumulative mortality of fish fed LAPP, CBP and fermented CBP diets was significantly lower (20-30%) than that of the Con (60%). The findings in this study indicate that the CBP and/or fermented CBP can be a promising vitamin C source for LAPP replacement in diet for Korean rockfish.