• 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.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.290-298
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• 2016

Purpose: This study aimed to investigate the effect of grape skin on the physicochemical properties and sensory score of ground pork meat. Methods: Four types of ground pork were evaluated: T0 without grape skin, T1 with 0.3% grape skin, T2 with 0.7% grape skin, and T3 with 1.0% grape skin. Results: There was no significant group wise difference in VBN content, L-value, b-value, chemical composition of raw and cooked meat, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, taste, texture, juiciness, or palatability. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The a-value of T2 and T3 were significantly higher than that of T0 (p<0.05). Flavor was highest in T2 among samples (p<0.01). Conclusion: The study results suggest that grape skin may be a useful ingredient in ground pork meat in terms of antioxidant potential, color and flavor.

• Journal of Korean Society of Forest Science
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• v.103 no.4
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• pp.703-708
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• 2014

This study was conducted to investigate effects of soil amendments on survival rate and growth of seedlings in a semi-arid region, Mongolia. 2-year-old Populus sibirica and Ulmus pumila seedlings were planted in alkaline sandy soils and treated with 2 levels of nitrogen, elemental sulfur, artificial moisture retention and converted loess. After 4 months, the seedling survival rate of both species decreased as the amount of nitrogen increased. Nitrogen has been generally known to increase seedling survival rate and growth by supplying nutrients, however, reduced survival rate in this study might be affected by consequential increase in soil osmotic pressure, which was caused by excessive nitrogen fertilization. The root collar diameter (RCD) growth of both species increased significantly by the treatment of converted loess, and only RCD growth of P. sibirica increased by the artificial moisture retention treatment. Although P. sibirica is drought-tolerant, it is in the group of Populus spp. which requires a high capacity of available water. Conversely, the elemental sulfur treatment showed no effect on survival rate and RCD growth for both species due to the low oxidation of sulfur in arid soils. The extended monitoring of seedling growth and soil characteristics is required to elucidate the long-term effects of soil amendments in the semi-arid region, and the further studies are also needed to examine the appropriate amount of fertilizers for both species.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.6 no.1_2
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• pp.27-36
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• 1973

The effect of water activity on degradation of pigments in dried lavers, Porphyra tenera Kjellm. was examined when stored at room temperature for fifty days. Chlorophyll pigment was extracted with methanol-petroleum ether mixture solvent(2:1 v/v), partitioned in ether, and analysed spectrophotometrically at 662 nm as chlorophyll a. The degradation products of chlorophyll were isolated on sugar-starch column(85:15 w/w) with n-propanol-petroleum ether solution(1:200 v/v) as a developing solvent. The isolated green colored zones were analysed individually at the wavelengths of 650, 662, and 667 nm as allomerized product, chlorophyll a retained, and pheophytin formed respectively. Carotenoida were also extracted with the methanol mixture solvent, partitioned in ether, and finally redissolved in acetone after the evaporation of ether in a rotary vacuum evaporator. The total carotenoid content was measured as lutein at 450 nm. From the results, it is noted that the rate of chlorophyll degradation reached a minimum at 0.11 to 0.33 water activity while progressively increased at higher moisture levels resulting in rapid conversion of chlorophyll to pheophytin. At lower activity, autocatalysed oxidizing reaction like allomerization seemed prevailing the acid catalysed conversion reaction. The loss of carotenoid pigment was also greatly reduced at the range of 0.22 to 0.34 water activity with much faster oxidative degradation at both higher and extremely lower moisture levels. These two moisture levels indicated above at which the both pigments exhibited maximum stability are considerably higher than the BET monolayer moisture which appeared 7.91 percent on dry basis at Aw=0.10 calculated from the adsorption isothermal data of the sample at $20^{\circ}C$. The rate of pigment loss in heat treated samples at 60 and $100^{\circ}C$ for 2 hours prior to storage somewhat decreased, particularly at higher moisture levels although the final pigment retention was not much stabilized.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.19 no.1
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• pp.1-11
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• 2016

Currently, urban green space is disappearing due to urbanization, industrialization and various environmental problems including the disruption of the ecology in urban areas. To solve such problems and increase urban green area, roof greening has been suggested as an alternative. Through observing the responses of three plant species (Mukdenia rossii, Dianthus chinensis, and Pachysandra terminalis) plantrd on the soil mixed with Geohumus, this study investigated the effect of Gehumus on soil water content and plant survival. Soil water content of the rooftop soils has been increased when mixed with Geohumus. The responses were proportional to the amount of Geohumus in the mixture. Geohumus exerted a stronger influence on raising soil moisture content for soil A which had lower water-holding capacity. The stress responses of the plants varied in relation to the amount of Geohumus and soil moisture content. The stress response was lowest for Dianthus chinensis and increased in the order of Mukdenia rossii and Pachysandra terminalis. With the highest plant stress, Pachysandra terminalis showed the lowest survival rate among the three species. Without irrigation, the plants survived only for six weeks on green roofs. The survival rate differed depending on the amount of Geohumus mixed. The results of the experiment showed, with some exceptions, that Geohumus helped to improve soil water content, reduce plant stress, and extend plant survival period.

• Food Science of Animal Resources
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• v.35 no.3
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• pp.370-381
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• 2015

This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce lowfat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.

• The Korean Journal of Food And Nutrition
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• v.33 no.3
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• pp.331-338
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• 2020

The purpose of this study was to examine the effect of noni (Morinda citrifolia) powder on the physicochemical properties and antioxidant activities of ground pork meat. Four samples of ground pork meat were prepared as follow: CON without noni powder, NP0.5 with 0.5% noni powder, NP1.0 with 1.0% noni powder, and NP1.5 with 1.5% noni powder. The moisture content of CON was the highest (p<0.05). The ash, fiber, fat retention, hardness, cohesiveness, gumminess, chewiness, lightness, and yellowness increased with the addition of the noni powder (p<0.05). The protein, fat, water holding capacity, cooking yield, moisture retention, springiness,and redness of the cooked meat were not significantly different among the samples. The pH of CON was the highest among the samples (p<0.05). The TBARS of CON, NP0.5, NP1.0, and NP1.5 were 0.48, 0.41, 0.36 and 0.34 mg/kg, respectively, and the NP1.5 was the lowest (p<0.05). The DPPH radical scavenging activity of CON, NP0.5, NP1.0, and NP1.5 were 10.4%, 20.8%, 34.6% and 45.3%, respectively, and the NP1.5 was the highest (p<0.05). Consequently, these results support the possible use of noni powder for meat product industry, as addition of noni powder enhances the antioxidant activities of ground pork meat.

• Journal of Korean Society of Water and Wastewater
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• v.19 no.6
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• pp.800-808
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• 2005

It is required to propose an alternatives for appropriate sludge treatment owing to persistent construction of sewage treatment plant and increase of sewage sludge quantity. In order to treat sludge more efficiently, the methods which reduce the cost of sludge treatment have been studied such as sludge reduction and conditioning. Especially ozone treatment reduces solid quantity and improves separation of solid-liquid at the same time. Therefore ozone treatment have a positive effect on reduction and stabilization of sludge. So, this study applied ozone to sewage sludge and induced cell destruction of sludge. By comparing with the correlation between thickening and dewatering, and evaluating moisture content and solubilization of cake, this study verificates the effect of process improvement for ozone pre-treatment. In J-STP case, according to ozone dose solid flux increased about 12 times from $1kg/m^2{\cdot}h$ to $12kg/m^2{\cdot}h$. Also this plant were capable to shorten thickening time from 40 minutes to 6~7 minutes. Thus it is expected to reduce volume and retention time of thickener. On pH effect factor, dewatering at pH4 was more than at pH11, $3.05{\times}10^{11}$ and $3.82{\times}10^{11}(m/kg)$. But effect of pH was analogous to ozone, $2.81{\times}10^{11}(m/kg)$. The effect of pH on thickening was similar to law sludge, $0.68(kg/m^2{\cdot}h)$, and the effect of ozone injection on thickening was the biggest, $3.45(kg/m^2{\cdot}h)$. The COD solubilization rate improved from about 5 to 30%. So it is judged that we are able to utilize most solubilized sludge to another sewage treatment plants.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.1
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• pp.6-22
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• 1999

Chitosan oligosaccharide having physiological activity, such as cell proliferation and wound healing, was prepared by NaNO$_2$ oxidation-NaBH$_4$ reduction from natural chitosan. After deamination by NaNO$_2$ oxidation, the reducing-end residue from NaBH$_4$ was converted to alditol unit, and the reduction was checked by MBTH reagent. The resulting chitosan oligosaccharide had a degree of polymeration of 2-6 from HPLC analysis. From moisture absorption test at relative humidity of 43% and 81%, the moisture absorption ability was 63% and 57%. Moisture retention ability at relative humidity of 43%, silica gel emvironment, was 98% and 97% respectively. Cell proliferation was showed In the range of 0.000032~0.01%, wound healing effect was also appeared in the concentration of 2% and 20%. Antioxidative effect ($SC_{50}$/) was 3213 ppm. Chitosan oligosaccharide was compatible with most of ingredients used in cosmetic products.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.10
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• pp.1380-1385
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• 2010

Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at $175{\pm}2^{\circ}C$ for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) higher value for the moisture and moisture protein ratio than F1. However, MO and PC patties had significantly (p<0.05) higher moisture content than HO-cooked buffalo meat patties irrespective of fat content. Highest fat percentage was in MO patties while the minimum was in PC patties. Moisture and fat retention and cooking yield were highest in MO patties irrespective of added fat content in the formulation. Cooking yield and dimensional parameters were better maintained in F2 than F1. Sensory scores viz. appearance and color, flavour, juiciness and texture for HO patties were better than other cooking methods. Sensory panelists rated overall acceptability of HO patties very good to excellent, whereas PC and MO patties were rated as good to very good irrespective of fat content. Microbiological quality was comparable in both groups irrespective of cooking methods used.