• 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.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.668-675
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• 2011

The effects of adding goldenrod leaf (GL) and stem powder (GS) (1 and 2%) to sausage meat were evaluated for quality characteristics. The compositional properties, pH, cooking yield, instrumental color, emulsion stability, viscosity, texture, and sensory properties were investigated. Adding GL and GS increased the moisture and ash concentration in sausages. Furthermore, increasing the amount of added GL and GS helped to develop (p<0.05) cooking yield, emulsion stability, and viscosity in the meat batters. Sausages with 2% GL and GS had significantly higher springiness and hardness than those of the control. No significant differences in cohesiveness were observed among the treatments. CIE L*and CIE a*values were highest (p<0.05) in the control sausage. Treatment with 2% GL resulted in the highest CIE b* values (p<0.05) in batter and sausages. No significant difference was observed between the control and other treatments for the overall acceptability. Overall, this study indicated that GL and GS could be used as dietary fiber in sausages to improve quality characteristics.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.82-90
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• 2009

This study was carried out to evaluate the effects of microwave power level on cooking properties of ground pork patties (fat level: 20%). Each patty was cooked from a thawed state to $76.7^{\circ}C$ (center temperature) in a microwave oven with power levels of 40% (360 W), 60% (540 W), 80% (720 W), and 100% (full power, 900 W), respectively. Cooking rate increased with power level, and the non-uniformity also increased with time during cooking. Overheating at the edge of the patties was observed for all power levels, and maximum temperature differences in between the edge position and center position were found in patties cooked at the 900 W power level. Compositional properties, total cooking loss, and drip loss were not affected by power level, although moisture content was lower at the edge than at the center position. As the power level increased, the reduction in patty diameter of cooked patties increased while the reduction in patty thickness decreased. Pork patties cooked at lower power levels (360 W and 540 W) had higher shear force values than those cooked at higher power levels (720 W and 900 W). Few changes were observed in instrumental color values.

• Journal of Korea Water Resources Association
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• v.57 no.1
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• pp.21-33
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• 2024

Recently, the patterns of climate change-induced disasters have become more diverse and extensive. To develop an effective flood control plan, Korea has incorporated the concept of Potential Flood Damage (PFD) into the Long-Term Comprehensive Water Resources Plan to assess flood risk. However, concerns regarding the PFD have prompted numerous studies. Previous research primarily focused on modifying and augmenting the PFD index or introducing new indices. This study aims to enhance the existing flood control safety evaluation method by utilizing a flood risk map that incorporates risk indices, specifically focusing on the Yeong-Seomjin river basin. The study introduces three main evaluation approaches: risk and potential analysis, PFD and flood management level analysis, and flood control safety evaluation. The proposed improved evaluation method is expected to be instrumental in evaluating various flood control safety measures and formulating flood control plans.

• Journal of Family Resource Management and Policy Review
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• v.22 no.1
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• pp.79-98
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• 2018

The purpose of this study was to analyze the influence of a married adult on child-toparent and on parent-to-child financial supports. The data, derived from Korean General Social Survey(KGSS) was obtained from the Survey Research Center at Sung Kyun Kwan University. The samples included 367 married adult children who had more than one living parent. Multiple regression analysis was used to analyze the research model. The findings from the analysis showed that monthly household income had no significant impact on the financial supports that adult children provided to their parents or that the parents provided to their child. The expectation of financial supports from their parents in the future was a important factor that affected the level of female and male children's financial supports that they received from their parents. The level of instrumental supports from their parents and their parents-in-law did influence the level of financial transfers between them. These results showed that financial transfers between married adult children and their parents differed based on the children's attitude towards the supporting parents, and whether or not the children or parents had alternative resources available to them for financial supports. Moreover, the variation in financial supports and benefits showed complex differences based on the gender of the children, and based on whether the financial support was coming from the respondent's parents or their partner's parents.

• The Journal of the Petrological Society of Korea
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• v.25 no.4
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• pp.325-334
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• 2016

Both 1900 years of historic literature and recent instrumental seismic records indicate the Korean Peninsula has repeatedly experienced small and large earthquakes. This study has used historical and instrumental records of Korea to investigate the characteristics of earthquakes in the peninsula. Results of GIS spatial analyses indicate Pyongyang, the capital of North Korea, is more vulnerable to the earthquake hazard than that of other regions in the Korean Peninsula. It is also noted that Pyongyang is exposed to high risks of other natural and social disasters because of the high population density and concentrated infra structures. Scenario shake map drawn up assuming a magnitude 6.7 earthquake, which was experienced in A.D. 502 in the area, indicates that 51.1% of the city are exposed to PGA 0.24 g or higher. Recent statistics by the Statistics Korea also indicates the North Korea is far more vulnerable to disasters than those in the South Korea. Results of the preliminary study provide essential information for comprehensive understanding of earthquake hazard estimation in Korea including the North Korea.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.224-239
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• 2018

In this study, the possible changes in the quality characteristics of pastirma, Turkish-type dry-cured meat product, produced by using two different salts (NaCl-KCl) in a curing mixture and two different production techniques (natural and controlled condition) were examined. Moisture, pH, salt, sodium, potassium, TBA, fat, water activity, instrumental colour, texture, and sensory analyses were implemented in order to determine the possible effects of these applications. Fat, aw, pH, colour, tiobarbituric acid (TBA), texture, salt, Na and K values may allow these desired modifications in pastirma production to be limited. The substitution of 15% KCl instead of NaCl was acceptable in terms of the sensorial properties of the pastirma. However, the sensory analyses did not allow for using a higher KCl instead of NaCl because both the hardness and chewiness in the texture of the pastirma samples salted with 30% of KCl were not scored positively. Besides this, negative effects, which may occur during the pastirma production under natural conditions, can be eliminated by the production being under controlled conditions.

• Journal of the Korean Wood Science and Technology
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• v.33 no.5 s.133
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• pp.86-91
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• 2005

Six compounds were isolated from the EtOAc and $Et_2O$ fractions of the bark of Rhus chinensis by repeated column chromatography with $SiO_2$ and Sephadex LH-20. The structures were determined by instrumental analysis using MS and NMR spectrophotometer as: gallic acid (1), methyl gallate (2), 6, 7-dimethoxycoumarin (3), orcinol-${\beta}$-D-glucoside (4), scopoletin (5), semialactone (6). Among these compounds, 6,7-dimethoxycoumarin (3) was isolated from this plant for the first time. To measure the antioxidant activity, the DPPH radical scavenging activity test was performed. Gallic acid (1) showed the strongest activity, while orcinol-${\beta}$-D-glucoside (4), semialactone (5) and scopoletin (6) had the low activities.

• Water for future
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• v.25 no.4
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• pp.109-119
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• 1992

The purpose of this study is to develop real-time streamflow forecasting models in order to manage effectively the flood warning system and water resources during the storm. The stochastic system models of the rainfall-runoff process using in this study are constituted and applied the Recursive Least Square and the Instrumental Variable-Approximate Maximum Likelihood algorithm which can estimate recursively the optimal parameters of the model. Also, in order to improve the performance of streamflow forecasting, initial values of the model parameter and covariance matrix of parameter estimate errors were evaluated by using the observed historical data of the hourly rainfall-runoff, and the accuracy and applicability of the models developed in this study were examined by the analysis of the I-step ahead streamflow forecasts.

• Food Science and Biotechnology
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• v.14 no.5
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• pp.621-627
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• 2005

Halitosis is mainly caused by the presence of volatile sulfur-containing compounds (VSC's) produced by proteolytic periodontopathic bacteria in the oral cavity. Various mouth-rinses have been offered on the market as solutions to reduce halitosis. The aim of this study was to find a potent substance for the prevention of halitosis. The halitosis prevention substance (HPS) from cumin seed powder was purified by solvent extraction, silica gel column chromatography and preparative TLC to yield an oil phase (0.98%). Instrumental analysis such as FT-IR, $^1H$-NMR and $^{13}C$-NMR showed that HPS contained an -OH group, -HC=CH-, -COO-, and long chain acyl group. HPS was therefore determined to be 2-hydroxyethyl-${\beta}$-undecenate. HPS inhibited the growth of Fusobacterium nucleatum and Porphyromonas gingivalis, by 72.44% and 64.37% at $1{\times}10^{-2}\;M$, and by 99.85% and 91.62% at $5\;{\times}\;10^{-2}\;M$, respectively. It also inhibited the activity of L-methionine-${\alpha}$-deamino-${\gamma}$-mercaptomethane-lyase (METase), which was produced by oral microbes. Furthermore, the VSC production by oral microbes in the human mouth air decreased with increasing HPS concentration. These results suggested that HPS from cumin seed is an efficient halitosis prevention agent.