• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.6
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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.

• Advances in nano research
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• v.12 no.1
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• pp.73-79
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• 2022

Due to the extensive use of concrete structures in various applications, the improvement of their strength and quality has become of great importance. A new way of achieving this purpose is to add different types of nanoparticles to concrete admixtures. In this work, a mathematical model has been employed to analyze the vibration of concrete beams reinforced by graphene oxide (GO) nanoparticles. To verify the accuracy of the presented model, an experimental study has been conducted to compare the compressive strengths of these beams. Since GO nanoparticles are not readily dissolved in water, before producing the concrete samples, the GO nanoparticles are dispersed in the mixture by using a shaker, magnetic striker, ultrasonic devices, and finally, by means of a mechanical mixer. The sinusoidal shear deformation beam theory (SSDBT) is employed to model the concrete beams. The Mori-Tanaka model is used to determine the effective properties of the structure, including the agglomeration influences. The motion equations are calculated by applying the energy method and Hamilton's principle. The vibration frequencies of the concrete beam samples are obtained by an analytical method. Three samples containing 0.02% GO nanoparticles are made and their compressive strengths are measured and compared. There is a good agreement between our results and those of the mathematical model and other papers, with a maximum difference of 1.29% between them. The aim of this work is to investigate the effects of nanoparticle volume fraction and agglomeration and the influences of beam length and thickness on the vibration frequency of concrete structures. The results show that by adding the GO nanoparticles, the vibration frequency of the beams is increased.

• Steel and Composite Structures
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• v.48 no.1
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• pp.19-25
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• 2023

Due to high application of concrete structures in construction industry, however, the quality improvement is essential. One of the new ways for this purpose is adding the nanoparticles to the concrete. In this work, vibration analysis of concrete beams reinforced by graphene oxide (GO) nanoparticles based on mathematical model has been investigated. For the accuracy of the presented model, the experimental study is done for comparing the compressive strength. Since the nanoparticles can not be solved in water without any specific process, at the first, GO nanoparticles should be dispersed in water by using shaker, magnetic striker, ultrasonic devices and finally mechanical mixer. For modelling of the strucuture, sinusoidal shear deformation beam theory (SSDBT) is utilized. Mori-Tanak model model is utilized for obtaining the effective properties of the beam including agglomeration influences. Utilizing the energy method and Hamilton's principal, the motion equations are calculated. The frequency of the concrete beam is obtanied by analytical method. Three samples with 0.02% GO nanoparticles are built and its compressive strength is compared which shows a good accuracy with maximum 1.29% difference with mathematical model and other papers. The aim of this work from the theoretical study is investigating the effects of nanoparticles volume percentage and agglomeration, length and thickness of the beam on the frequency of the structure. The results show that the with enhancing the GO nanoparticles, the frequency is increased. For example, with enhancing the volume percent of GO nanoparticles from zero to 0.08%, the compressive strength is increased 48.91%. and 46.83%, respectively for two cases of with and without agglomeration.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.326-328
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• 2004

Domestic pear has been reported that it contained a pretense, which used for tenderizer of meat, however no researches for optimum level of the enzyme with maximum tenderness effect have been studied. Thus, this study was peformed to determine the optimum level of a protease for meat tenderness. Moisture contents (％) of domestic pears was determined. A pretense was homogenized in a mixer and centrifuged at 10,000 G for 1hr. After taken the supernatant, dialysis was conducted to remove salts and sugars, and freeze-dried. Then, various level (0.05, 0.1 and 0.2％) of the purified pretense were added to pork loins (3cm thickness). Then, pork samples were boiled at 80 for 12 min in a water bath to reach the interval temperature of 71 and chilled in an ice. Moisture contents (％) of domestic pears ranged from 87.2 and 87.8％. No differences in cooking loss of pork meats were observed (p>0.05) among various levels of a pretense. After centrifugation, the protein concentrations of a protease showed from 5.96 $\mu\textrm{g}$/fmL to 7.25 $\mu\textrm{g}$/mL. Increased level of a pretense up to 0.1％ reduced (p<0.05) the shear value (kg/g), however no further reduction of shear value was observed at the level of higher than 0.1％ of the purified pretense. The approximate molecular weight of the pretense analysed by sodium-dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) was 30 kDa. These results suggest that the optimum level of a pretense for the maximum effect of meat tenderness is above 0.1％. Further research will be peformed to determine the effect of various domestic pears and ingredients, such as salt and phosphate, on meat tenderness.