• Asian-Australasian Journal of Animal Sciences
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• 제27권3호
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• pp.406-413
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• 2014

A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at $4^{\circ}C$, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out.

• 공업화학
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• 제18권6호
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• pp.625-629
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• 2007

최근 피부친화성, 흡수력, 나노 입자의 제조 등에 우수한 특성을 지닌 불포화 레시친에 대한 관심이 높아지고 있다. 이에 따라 불포화레시친의 산화안정성을 높이고, 변질되기 쉽고 독성을 지닌 합성화합물을 대체하는 천연물을 개발하고자 하였다. 결과, 하늘타리(T. kirilowii Maximowicz)의 열매와 뿌리의 성분분석을 한 결과 항산화 성분으로는 갈릭산, 카페인산, 3,5-디하이드록시벤조익산, 플라보논이 검출되었다. 총 폴리페놀 함량은 열매추출물(53.5 mg/g)보다 뿌리추출물(133.85mg/g)에서 높게 나타났고 프리라디칼 제거 및 지질산패 억제효과 또한 뿌리 추출물이 우수하였으며 뿌리 추출물은 폴리페놀 함량이 100 ppm 이상일 때 대조군으로 사용한 BHT보다 약 20.1%, 19.2% 높게 나타났다. 또한 하늘타리 추출물은 1250ppm 이하에서 95% 이상의 높은 세포 생존율을 나타내어 안전성이 우수하였다. 리포좀의 안정성에 대한 효과는 열매보다 뿌리추출물이 우수하였으며 뿌리추출물은 대조군인 BHT에 비해 항산화 효과 15.1%, 제타전위 13.9% 높았으며, 입자크기는 9.3% 낮아 기존의 합성 원료보다 우수하였다

• 한국축산식품학회지
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• 제40권6호
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• pp.881-895
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• 2020

The objective of this study was to assess antioxidant activities of leaves and fruit powder of Cudrania tricuspidata (CT) with different particle sizes (crude, 500 ㎛, 150 ㎛), and determine the physicochemical properties and microbial counts of pork patties with various levels of CT fruit powder (CTFP) during refrigerated storage. Total phenolic content of crude leaves had the highest value of 3.54 g/100 g (p<0.05). Overall, CT leaves (CTLP) had higher total phenolic content than CTFP (p<0.05). 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of CTFP was higher than that of CTLP (p<0.05), which showed higher iron chelating ability and reducing power than CTFP (p<0.05). After pork patties were manufactured with 0.5% and 1.0% of CTFP at 500 ㎛, pH, color values, thiobarbituric acid reactive substance (TBARS), and peroxide values (POV) were then measured. The addition of CTFP into pork patties significantly (p<0.05) increased redness and yellowness values of patties. TBARS values of pork patties containing CTFP were lower (p<0.05) than those of CTFP-0 patties after 10 days of storage. Pork patties added with CTFP showed no significant (p>0.05) difference TBARS values among different storage periods. POV values of pork patties containing CTFP were lower than those of the control from 3 days up to the end of refrigerated storage (p<0.05). These results suggest that CTFP could be used as a natural antioxidant to retard lipid oxidation in meat products during refrigerated storage.

• 한국세라믹학회지
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• 제55권4호
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• pp.368-375
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• 2018

This study deals with the color formation of ceramic pigment in the $TiO_2$-SnO-ZnO system. We designed compounds to control the color formation depending on the composition using the Design of Experiment. The color coordinate values of synthesized pigments, $L^*a^*b^*$ were measured and statistically analyzed color for changing elements depending on its composition. The relationship between the major crystalline phases and chromaticity was examined using XRD, and the oxidation states of each element were analyzed by XPS. The synthesized pigments based on the compound design exhibited various color changes ranging from yellow-orange to green-blue and brown. The statistical analysis on the spectrophotometer results shows that $a^*$ and $b^*$ values decreased with $TiO_2$ content, and increased with SnO content. Yellow-orange color was detected with the main peak of SnO, and the green-blue color developed with the main peak of $Zn_2TiO_4$. The $a^*$ and $b^*$ values increased with increased SnO peak intensity, and decreased with increased $Zn_2TiO_4$ peak intensity. The results revealed that pigment color formation was influenced by changes in the main crystalline phases and crystalline intensity. However, XPS analysis of the oxidation states of each element showed little correlation with the pigment chromaticity result.

• 플랜트 저널
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• 제9권4호
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• pp.26-30
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• 2013

유동가속부식에 의해 배관이 파손된 500 MW급 A 복합발전소 배열회수보일러 저압증기발생기 배관을 모델로 삼아 배관급수 내의 용존산소 부족이 유동가속부식의 주요 원인임을 도출하고 용존산소를 증가시키기 위해 적용된 하이드라이진 차단 수처리에 대한 적용효과를 분석하였다. 수처리 적용 1년 후 급수의 용존산소는 0.15 ppb에서 3~5 ppb로 상승되고, 산화환원전위도 -245 mV에서 170 mV로 산화성으로 상승되었다. 또한 유동가속부식에 의한 부식생성물인 철분함유량은 18.5 ppb에서 5~7 ppb로 감소되었다. 따라서 하이드라이진 차단 수처리로 급수의 용존산소가 증가되며 유동가속부식에 의한 배관의 부식생성물인 철분함유량이 감소됨을 확인하였다.

• Animal Bioscience
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• 제34권10호
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• pp.1695-1704
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• 2021

Objective: The aim of this work was to assess the effect of ergothioneine (ESH)-enriched mushroom extract on oxidative stability, volatile compounds, and sensory quality of emulsified sausage. Methods: The ESH content was determined by high performance liquid chromatography. The antioxidant activity of Flammulina velutipes (F. velutipes) extract was determined through radical-scavenging activity of 1,1 diphenyl-2-picryl-hydrazyl, 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) and hydroxyl radicals. Four different groups of emulsified sausage were manufactured: control, no antioxidants; BHA, 0.01% butylated hydroxyanisole; EEME, 0.8% ESH-enriched mushroom (F. velutipes) extract; AE, 0.012% authentic ESH, after storage for 14 days (at 4℃), the quality of sausage including oxidative stability (2-thiobarbituric acid reactive substances and protein carbonyls content), volatile compounds and sensory quality were studied. Results: It was demonstrated that adding ESH-enriched F. velutipes extract to sausage could effectively prevent lipid and protein oxidation, and its efficacy was equivalent with 0.01% BHA. During meat processing, the ESH mainly contributed to the antioxidative activity of F. velutipes extract. The flavor and sensory attributes of emulsified sausage were improved through adding ESH-enriched F. velutipes extract. Conclusion: Accordingly, the extract of F. velutipes contained high-level of ESH and could be a good antioxidant candidate for processed meat production.

• 대한금속재료학회지
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• 제49권1호
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• pp.17-24
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• 2011

To investigate the relationship between heat treatment in zirconium alloy tubing process and metallurgical characteristics of Zr-1Nb-0.69Sn-0.11Fe alloy tubes, mechanical and oxidation behaviors of tubes heat treated at different temperatures after the final pilgering were investigated. The stress strain curves exhibited the saturation behaviors in all heat treatment conditions ($460{\sim}600^{\circ}C$) in this study with the onset strain of saturation increased with increase of post-pilgering annealing temperature. The strength fell off rapidly with increasing annealing temperature. The ultimate strength of the low tin Zr-1Nb-0.69Sn-0.11Fe alloy with slightly higher iron and oxygen contents in this study was found to be higher than Zr-1Nb-1Sn-0.1Fe alloy. The oxidation experiments in steam condition revealed that the corrosion resistance of low tin Zr-1Nb-0.69Sn-0.11Fe alloy was better than the Zr-1Nb-1Sn-0.1Fe alloy with a higher Sn content. The weight gain of low tin Zr-1Nb-0.69Sn-0.11Fe alloy tubes gradually increased with the increasing annealing temperature possibly due to the decreased Nb content in the matrix because of the formation of ${\beta}-Nb$ particles.

• 한국축산식품학회지
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• 제42권1호
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• pp.61-72
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• 2022

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 ㎍/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuumpacked chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.

• 한국지하수토양환경학회지:지하수토양환경
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• 제28권1호
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• pp.15-24
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• 2023

A persulfate(PS)/sulfidated microscale zero-valent iron(S-mZVI) system was tested for treating a soil contaminated with phenol. Sulfidation of bare mZVI was conducted using a mechanochemical process utilizing a ball mill in order to improve persulfate activation capacity and stability of unmodified mZVI. The synthesized S-mZVI performed markedly better than the bare mZVI in activating PS. The optimum molar ratio of sulfur to mZVI was around 0.12. In the soil slurry experiments, a very rapid and complete removal of phenol was observed at the optimum molar ratios of PS to S-mZVI of 2:1 and PS to phenol of 16:1. The phenol removal efficiencies decreased as the water content of the slurries decreased. This was believed to be due to increased soil oxidant demand as the amount of soil was increased as relative to the water content. To evaluate the field applicability of the process, slurry experiments adopting high soil contents were carried out that simulated in-situ soil mixing conditions. These experiments resulted in substantially compromised degradation efficiencies of 54.3% and 43.8% within 4 hours. The current study generally shows that the PS/S-mZVI process has a potential to be developed into a remediation technology for soils contaminated with organics.

• 한국군사과학기술학회지
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• 제20권5호
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• pp.620-632
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• 2017

A chemical vapor curing method(CVC) was developed to cure polycarbosilane(PCS) fibers by using cyclohexene vapour as a non-oxygen active reactant, instead of air in oder to prepare the silicon carbide(SiC) fiber with low oxygen content. A cross-linked PCS fibers by cyclohexene vapor showed a completely different variation in IR spectra in comparison to the air-cured PCS fiber. CVC method resulted in less than 3 wt% in oxygen content. In this experiment conditions, The average tensile strength and modulus of SiC fiber obtained by CVC had 1995 MPa and 183 GPa respectively, which is higher than that of SiC fiber prepared by air-curing process.