• Title/Summary/Keyword: instrumental characteristics

Search Result 400, Processing Time 0.024 seconds

Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages

  • Massingue, Armando Abel;Filho, Robledo de Almeida Torres;Fontes, Paulo Rogerio;Ramos, Alcineia de Lemos Souza;Fontes, Edimar Aparecida Filomeno;Perez, Juan Ramon Olalquiaga;Ramos, Eduardo Mendes
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.31 no.4
    • /
    • pp.576-584
    • /
    • 2018
  • Objective: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. Results: The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher $a^*$, $C^*$, and lower $h^{\circ}$) and darker (lower $L^*$) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion: Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

A Study on the Design of Functional Playing Costumes - focusing on Female Harpist - (악기 종류에 따른 기능적인 연주복 디자인 연구 - 성인 여성의 하프 연주복을 중심으로 -)

  • 여승화;정삼호
    • Journal of the Korean Society of Costume
    • /
    • v.54 no.4
    • /
    • pp.75-84
    • /
    • 2004
  • Stage costumes perform not only the instrumental but also the expressive functions. The major goal of this study is to develop the functional and aesthetic costume designs for musical players considering the characteristics of instruments. players’ postures. The scope of this study is restricted to the musical costumes for female adult soloists playing the wind and string instruments. This study is composed of theory research, empiricalresearch and manufacturing a real costume. First, theory research contains theory of musical costumes and that of pure musical areas. Concept, characteristics and wearing effects are analysed in theory of musical costumes. Second, designs of instruments and playing postures are analysed in the theory of pure musical areas. Proper and improper designs are compared based on the survey asking the favorite designs of 56 wind and string players. Third, I manufacture a stage costume for a harpist. The conclusions of this study are as follows. First, wind and string players think the functionality of costumes more importantly than the esthetic sense. And there are differences in design preferences for different playing postures. Second, string Players basically use arms, fingers and the upper body. Wind players use fingers more than string players and do abdominal breathing. Third, string players think the design of arms and sleeves because of frequent usage of bow and prefer the design without sleeves. On the contrary, wind players think the silhouette importantly because of standing playing posture. Fourth, players don't think that the accessory is not important and want it so long as it doesn't hinder playing. Fifth, shoes plays more important role than costume in case of playing posture with using pedals and moving legs frequently. Lastly, both wind and string players prefer the design with simplicity and comfort most.

Study on the tensile restraint crack characteristics in underwater welds of marine steel plates (선용 강판 수중용접부의 인장 구속 균열 특성에 관한 연구)

  • 오세규;강문호;김민남
    • Journal of Advanced Marine Engineering and Technology
    • /
    • v.11 no.3
    • /
    • pp.45-52
    • /
    • 1987
  • Generally the factors affected largely by the cold cracking sensitivity of the weld are the quantity of the diffusible hydrogen, the brittleness and hardness of the bond area and the tensile restraint stress. These factors have relation each other, and if we can reduce one of these factors, it becomes instrumental to the root cracks prevention of weld. This study deals with the gravity type-underwater-welding of KR Grade A-3 marine steel plate using E4303 welding electrode in order to compare wet-underwater-welding with in-air- welding, resulting in obtaining the tensile restraint characteristics, the hardness distribution, the quantity of diffusible hydrogen and the macro- and micro-crack properties in both underwater and in-air welds. The main results obtained are as follows: 1) The quantity of diffusible hydrogen measured for 48 hours is about 18cc/100g-weld-metal for the in-air-weld of one pass and about 48cc/100g-weld-metal for the underwater-weld of one pass which is about 3 times penetration of diffusible hydrogen compairing with the case of the in-air-weld. However, it was experimentally confirmed that, by the multi-pass welding of 2 to 5 passes, the diffusible hydrogen in the underwater weld metal can be reduced as much as 27 to 49%. 2) The hardness of the weld metal indicates the highest value in the heat affected zones of underwater weld for more rapid cooling rate, resulting in the higher sensitivity of cold cracking. So, it is desirable to soften the higher hardness in the HAZ by tempering effect such as the multi-pass welding in the underwater welding. 3) At the bond vicinity of the underwater weld HAZ, micro cracks were found as resulted by both more rapid cooling rate and more diffusible hydrogen and also by the stress corrosion cracking under the tensile restraint stress in the underwater. But this could be prevented by the tempering effect of the following weld bead such as the multi-pass welding.

  • PDF

Effects of the Sarcodon aspratus on the Physicochemical and Sensory Properties of Cooked Beef (능이버섯 첨가가 우육의 물리화학적 및 관능적 특성에 미치는 영향)

  • 송영선;이승아;조정원;이종호;조재선
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.30 no.2
    • /
    • pp.266-272
    • /
    • 2001
  • An instrumental analysis of cooked beef was carried out along with sensory evaluation to find out the effect of Sarcodon aspratus on the physicochemical and sensory characteristics in comparision with kiwi fruit and pear. Transmission electron microscopy showed the muscle fiber started to be degraded when treated with Sarcodon aspratus(1,000unit) for 10 min at $25^{\circ}C$. No distinct sarcomere, A-band, and Z-line was observed when treated with Sarcodon aspratus for 60 min at same condition. The moisture content of cooked beef was increased in proportion to the increment of Sarcodon aspratus, kiwi fruit and pear. In the texture, shear force of cooked beef was decreased with the increment of Sarcodon aspratus, kiwi fruit and pear. In terms of color, L-value was decreased by addition of Sarcodon aspratus, whereas L-value was increased by addition of kiwi fruit and pear in dose-dependent manners. a-value and b-value was decreased with the increment of Sarcodon aspratus, kiwi fruit and pear. There were significant differences (p<0.05) in the sensory characteristics of the samples in which control was most preferred in taste and flavor. As the content of Sarcodon aspratus, kiwi fruit and pear was increased, the score of juiciness and tenderness was increased. In the overall acceptance, score of 0.05~0.1% Sarcodon aspratus and 10% pear was not different from that of control. Therefore, it can be concluded that 0.05~0.1% addition of Sarcodon aspratus might be desirable for the improvement of texture and juiciness of cooked beef.

  • PDF

Sensory and Quality characteristics of pumpkin rice cake prepared with different amounts of pumpkin (단호박 첨가수준에 따른 호박떡의 기호성 및 품질특성)

  • Yun, Sook-Ja
    • Korean journal of food and cookery science
    • /
    • v.15 no.6
    • /
    • pp.586-590
    • /
    • 1999
  • Pumpkin rice cakes were prepared by different amounts of pumpkin and then instrumental analysis and sensory evaluation were performed to measure quality characteristics of the cakes and to determine adequate amounts of pumpkin. Moisture contents of pumpkin rice cake increased in accordance with the addition of pumpkin. In Hunter's color value, lightness decreased by the addition of pumpkin, whereas redness and yellowness increased. In texture profile analysis, hardness, gumminess, and chewiness of pumpkin rice cake increased by pumpkin addition. In sensory evaluation, all categories except flavor were significantly different at p<0.05. Overall the rice cake with 30% of pumpkin showed high sensory scores and preferable acceptability in color, taste, moistness, consistency, and overall acceptance.

  • PDF

Preference and Quality Characteristics of Jeolpyun Containing Citron (Citrus junos Sieb.) Leaf Powder (유자잎 가루를 첨가한 절편의 기호도 및 품질특성)

  • Joo, Hang-Sook;Park, Jung-Eun;Jang, Myung-Sook
    • Korean journal of food and cookery science
    • /
    • v.26 no.2
    • /
    • pp.111-120
    • /
    • 2010
  • The aim of this research was to develop a practical use of the citron (Citrus junos Sieb.) leaf, which is a by-product of the citron cultivation, by introducing it into the Jeolpyun, one of the most popular rice cakes in Korea. To achieve the goals of this research, the citron leaf Jeolpyun (CLJ) was first precipitated. The sensory properties and physical examination of products containing 0 (control), 1.0, 1.5, 2.0, and 2.5% of the dried citron leaf powders were then assessed by employing sensory evaluations and instrumental measurements for texture and color. A total of one-hundred and fifty women panelists in age categories of 20s, 30s, 40s, and over 50 were randomly selected from residents in the Seoul area. In general, the highest sensory evaluation scores were obtained for CJLs containing 2% of the citron leaf powders by all panel groups although there was some variation. As levels of the citron leaf powder in the CLJ increased, the texture parameters such as hardness, cohesiveness, and gumminess of the CLJ as measured by the Texture Analyzer significantly increased while adhesiveness decreased and springiness remained constant. Accordingly, the optimal amount of citron leaf powder was determined to be 2% or less for CLJ in order to maintain the original texture of the Jeolpyun. As the levels of the citron leaf powder increased in the CLJ, the Hunter colorimetric L-and a-value significantly decreased while the b-value significantly increased. In other words, the CLJs became darker, as well as deeper in green and yellow tones as the levels of the citron leaf powder increased. The above results indicate that the citron leaf could be successfully used for preparation of Jeolpyun at a concentration around 2%(w/w) based on the consumer preference test and instrument analysis of the products. This research is expected to contribute to the industrial use of citron leaf powder in Jeolpyun and other food products.

Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds

  • Shahrai, Nurul Nuraliya;Babji, Abdul Salam;Maskat, Mohamad Yusof;Razali, Ahmad Faisal;Yusop, Salma Mohamad
    • Animal Bioscience
    • /
    • v.34 no.5
    • /
    • pp.904-913
    • /
    • 2021
  • Objective: Marbling or intramuscular fat (IMF) has been widely reported to directly impact the sensory acceptance of meat. This study was carried out to determine the physical and sensory characteristics of ribeye, Longissimus dorsi steaks obtained from four different cattle breeds namely Wagyu, Angus, Brahman, and Malaysian local beef, the Kedah-Kelantan (KK). Methods: The degree of marbling was determined by using an established combined camera-image analysis technique while instrumental texture determination was carried out by using Warner-Bratzler shear force analysis. Sensory evaluation of the beef steaks was performed following a quantitative descriptive analysis incorporating 10 trained consumer panelists. Results: Wagyu was found to possess the highest (p<0.05) percentage of IMF at 33.90% and the lowest shear force (raw = 5.61 N/㎟; cooked = 14.72 N/㎟) followed by Angus (20.87%), Brahman (12.17%), and KK (p<0.05, 6.86%). The difference in sensory properties of the four steaks was evident, with Wagyu appearing to be highly correlated with most sensory attributes measured namely sustained buttery, tooth-packing, chewiness, juiciness, tenderness, mouthfeel, oiliness, and overall acceptability. The Malaysian local beef, KK was found to be less acceptable (p<0.05), although most of its sensory attributes were found similar (p>0.05) in appearance, aroma, texture, juiciness, and flavour to the cooked steak from Angus and Brahman. Conclusion: This present study demonstrated the role of IMF in determining the quality and sensory acceptance of beef from different cattle breeds. These data have provided new information and further understanding on the physical and sensory quality of Malaysian local beef.

About the Post-Cinematic Characteristics and Desire Shown in a Film (영화 <파란만장>에 나타난 욕망과 포스트시네마적인 특성에 대하여)

  • Son, Seong-Woo
    • Journal of Korea Entertainment Industry Association
    • /
    • v.13 no.3
    • /
    • pp.121-129
    • /
    • 2019
  • This study aims to focus on the text analysis, production methods of text, and reproduction of production methods, based on a film (2010) taken by mobile devices. As a digital film in which the objects and images have no characteristics of index, this work has the post-cinematic attributes in the aspect of consumers' recipience. This thesis paid attention to the interactions between essential change and production/consumption throughout the whole film culture in the receptive aspect. Just as the main character is a mediator-shaman in the film, this film works as a mediating position of cinematic possibility. In this film, there are different kinds of mediation such as mediation of shaman inside the text, mediation of film in the relationship between text and consumers, and consumers' instrumental desire for others'tool outside the text. Outside the text, this relevant film stimulates the imitation desire of consumer subjects as others. In other words, this is connected to the desire of consumers who aim to create a digital film through mobile devices as an author. This is connected to Simondon's thinking in which such technical objects not only generate new relationships, but also become a revolutionary seed that newly collectivizes human society.

A Multilevel Approach to Sibling Warmth and Conflict among Korean Young Adults by Gender: Roles of Sibling and Parent-Child Characteristics (청년의 형제자매 온정 및 갈등 관련 요인 성별 다층모형 분석: 형제자매 및 부모자녀 특성을 중심으로)

  • Yeseul Baek;Jaerim Lee
    • Human Ecology Research
    • /
    • v.61 no.3
    • /
    • pp.319-333
    • /
    • 2023
  • The purpose of this study was to examine which sibling and parent-child characteristics were associated with siblisng warmth and conflict among Korean young adults. The data came from an online survey of Koreans aged 19-34 years who had at least one sibling and two living parents. We conducted a multilevel regression analysis using data from 193 men with 305 siblings and 203 women with 286 siblings. The results showed that, for men, the levels of warmth were higher when the sibling was younger, when they received more frequent financial and instrumental support from the sibling, and when maternal favoritism was relatively lower. Women reported higher levels of warmth when the sibling was a sister, when they provided more frequent support for the sibling, when they had a more affectionate relationship with the mother, and when paternal favoritism was lower. As for sibling conflict, the number of siblings was positively associated with the levels of conflict among both men and women. Maternal affection was negatively related with conflict for men, and paternal favoritism was positively related to conflict for women. Interestingly, women's sibling warmth and conflict were both higher when the sibling was a sister, which meant that relationships between sisters tended to be ambivalent. This study contributes to our understandings of Koreans' sibling relationships in young adulthood.

Quality Characteristics of Cookies added with Kale Powder (케일 분말 첨가 쿠키의 품질특성)

  • Lee, Jeong-Ae
    • Culinary science and hospitality research
    • /
    • v.21 no.3
    • /
    • pp.40-52
    • /
    • 2015
  • This study investigated the quality characteristics of cookies containing Kale powder, which is well known for its various functions and biological activity. In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 5, 7 and 9%) of kale powder(KP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, DPPH radical scavenging activity and sensory properties were measured. The spread factor and DPPH radical scavenging activity of the cookies significantly increased with increasing concentrations of KP, whereas pH and density of the dough, L value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 5% KP did not differ significantly from the control in color, taste, and overall quality. Texture scores for the 3% and 5% KP groups ranked significantly higher than those of the other groups. Taken together, the results of this study suggest that KP is a beneficial ingredient for increasing the consumer acceptability and functionality of cookies. The quality characteristics of the 3% and 5% added samples exhibited significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies. The results of the sensory evaluation produced very significant values for color, appearance, texture, and overall quality of instrumental analysis.