• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.805-816
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• 2014

We investigated the quality characteristics and resulting sensory evaluation of semi-dried silver pomfret treated with high hydrostatic pressure (HHP) processing and brining for 14 days at 4 and $10^{\circ}C$ to evaluate the effects of treatment with HHP processing. HHP treatment and brining could cause compaction of fibers and the space between muscle. The G' values of all samples were higher than the G" values and the tan ${\delta}$ values of the tissue ranged from 0.222 to 0.251 with no further changes observed during storage. HHP treatment and brining significantly increased the total color difference, and the HHP and brine-treated group scored significantly higher than the others in terms of sensory evaluation. HHP treatment combined with brining could have a significant effect on the quality characteristics of the semi-dried products and their storage stability, and it is suggested from the results that they may have the potential to satisfy the requirements to produce commercially marketable food grade products.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.4
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• pp.528-533
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• 2009

The fermentative quality and quantitative change in anthocyanin of anthocyanin-rich corn (Zea mays L.) during storage and in vitro ruminal fermentation were studied. The anthocyanin-rich corn silages in bag silo, drum silo and round bale had good fermentative qualities, such as low pH (5% DM) and butyric acid-free, and its quality was maintained for more than 370 d. The amount of anthocyanin in the anthocyanin-rich corn decreased after ensiling by about 45% (from 3.34 to 1.88 mg/g DM), but stayed constant after day 60. The in vitro incubation of the anthocyanin-rich corn with ruminal fluid revealed little degradation of anthocyanin. These results indicate that the anthocyanin had no negative effect on silage fermentation, and the anthocyanin-rich corn silage is utilizable for practical use as a feedstuff. Our results also demonstrate alteration of the anthocyanin content during storage, and show that anthocyanin-rich corn is a suitable antioxidant source for ruminants because of the high stability of the anthocyanin in ruminal fluid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.143-148
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• 1984

Frozen sardine meat paste for fish sausage was prepared to obtain the basic data on improving the quality of sardine sausage, and its gel formation ability was compared with meat paste from raw sardine. In addition, its quality stability was studied during frozen storage. For the preparation of frozen sardine meat paste, the addition of 4% of sorbitol and 0.3f of polyphosphate to the fish meat appeared effective to keep the processing suitability and storage stability. Also, the gel formation ability of the frozen sardine meat paste was not inferior to that of raw sardine paste.

• Journal of Astronomy and Space Sciences
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• v.19 no.4
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• pp.367-376
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• 2002

As of September 2002, there are more than 60 operational permanent Global Positioning System (GPS) stations in South Korea. Their data are being used for a variety of purposes: geodynamics, geodesy, real-time navigation, atmospheric science, and geography. Especially, many of the sites are reference stations for DGPS (Differential GPS). However, there has been no comprehensive and qualitative analysis published to evaluate the data quality. In this study, we present preliminary results of our assessment of the permanent GPS sites in South Korea. We have analyzed the multi-path characteristics of each station using a quality-checking software package called TEQC. Another multipath analysis tool based on post-fit phase residuals was used to check the repeating patterns and the amount of the multipath at each site. The long-term stability of each station was analyzed using the root-mean-square (RMS) error of the estimated site positions for one year, which enabled us to evaluate the mount stability. In addition, the number of cycle slips at each site was derived by TEQC. Based on these series of tests, we compared the stability and data quality of permanent GPS stations in South Korea.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.345-353
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• 2019

Various commercial collagen mixtures aimed at improving the quality of meat products are available, but the optimal composition is unclear. This study aimed to compare the functional properties, including physicochemical characteristics and lipid oxidative stability, of loin ham marinated with three commercial collagen mixtures sold as food additives. The addition of collagen mixtures led to significant increases in the moisture content, water holding capacity (WHC), cooking yield, and instrumental tenderness, regardless of the type of collagen mixture. In particular, meat samples containing collagen mixture C showed the highest (p<0.05) WHC and tenderness among all groups. Furthermore, collagen mixture B induced increases (p<0.05) in pH values in both raw and cooked samples. The $a^*$ values of samples with collagen mixtures were lower (p<0.05) than those of samples without collagen mixtures. All collagen mixtures effectively improved oxidative stability during 7 days of storage at $4^{\circ}C$. The samples containing collagen mixture B had the lowest lipid oxidation (p<0.05) among groups. These results indicated that collagen mixture C could be used in injection brine to enhance the quality characteristics of meat products, particularly the WHC and tenderness. Collagen mixture A could be used for meat products with high fat contents based on its ability to improve lipid oxidative stability during long-term storage.

• Tunnel and Underground Space
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• v.7 no.2
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• pp.150-157
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• 1997

Various analytical, empirical and theoretical methods for slope stability assessment were applied on slopes to develop aggregate quarry optimally. Among them are block theory, stereographic analysis, RMR, SMR, limit equilibrium method and maximum likelihood. Test site was estimated that slopes were apt to fail although rock quality was good. Modified direction and dip angle was suggested for stability. To reduce the overbreak and to improve the stability, the vertical blasting was recommended for new subground level.

• Transactions of the Korean Society of Automotive Engineers
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• v.21 no.4
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• pp.135-143
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• 2013

In this study, we suggested effective countermeasure of biodiesel oxidation problems by investigating the oxidation degradation of biodiesels derived from variable resources and the level of oxidation stability of current distributing biodiesel blended fuels (2%) in Korea, and oxidation stability change according to storage time (for 3 month) and biodiesel blending ratio (2, 5, 7, 10%). By the composition analysis results of biodiesel from various resources which are possible to distribute in Korea, the biodiesel from animal fat has poor oxidation stability and cold performance, while the biodiesel from coconut and palm kernel which are considered as future potential raw material showed good oxidation stability and cold performance. The oxidation stability level of current distributing biodiesel blended fuels in Korea was excellent with showing over 30 hours (average 68 hours) stability, but the oxidation stability of the blended fuel with animal fat biodiesel having poor oxidation property (1.22 hours) was rapidly decreased to below 32 hours by mixing only 2%. Therefore, we have to pay attention to quality control of oxidation property, because the oxidation stability problem can be caused by increasing biodiesel blending ratio and diversifying raw materials those have worse property.

• Journal of Korean Society for Quality Management
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• v.50 no.3
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• pp.473-490
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• 2022

Purpose: The purpose of this study is to propose a new useful suggestion to monitor the stability of process by developing a stability ratio or index related to investigating how well the process is controlled or operated to the specified target. Methods: The proposed method to monitor the stability of process is building up a new measure index which is making up for the weakness of the existing index in terms of short or long term period of production. This new index is a combined one considering both stability and capability of process to the specification limits. We suppose that both process mean and process variation(or deviation) are changing on time period. Results: The results of this study are as follows: regarding the stability of process as well as capability of process, it was shown that two indices, called SI(stability index) and PI(performance index), can be expressed in two-dimensional X-Y graph simultaneously. This graph is categorized as 4 separated partitions, which are characterized by its numerical value intervals of SI and PI which are evaluated by test statistics. Conclusion: The new revised index is more robust than the existing one in investigating the stability of process in terms of short and long period of production, even in case both process mean and variation are changing.

• Journal of the Society of Naval Architects of Korea
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• v.36 no.3
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• pp.60-70
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• 1999

The longitudinal stability characteristics of a Wing-In-Ground Effect Craft are quite different from that of the conventional airplane due to the existence of force and moment derivatives with regard to height. This stability characteristics plays a great role in designing a safe and efficient WIG due to its potential danger in sea surface proximity. The static and dynamic stability criteria are derived from the motion equations of WIG in the framework of small disturbance theory and discussed in the paper. The static and dynamic stability analyses of a 20-passenger WIG are conducted based on the wind tunnel test data and the dynamic motion behaviors are investigated for the change of the design parameters. Finally, the flying quality of the 20-passenger WIG is analysed at the cruising condition according to the military regulations.

• Food Science of Animal Resources
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• v.37 no.3
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• pp.376-384
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• 2017

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.