• Journal of Animal Science and Technology
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• 제62권1호
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• pp.103-110
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• 2020

Quality characteristics of chicken emulsion sausage manufactured with various levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2% respectively) were examined. The pH value of chicken emulsion sausage was increase tendency with increasing amount of bamboo salt, on the contrary in case of NaCl sample were decrease tendency with increasing amount of NaCl. Both before and after heating, redness of chicken emulsion sausage with bamboo salt treatments were upward trend with increasing amount of bamboo salt. water holding capacity (WHC) of 1.2% NaCl sample was significantly higher than 0.3%-0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt samples were significantly higher than 0.3, 0.6 % (p < 0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly lower than other treatment (p < 0.05). Protein solubility values significantly increased amount of bamboo salt and NaCl (p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo salt values show similar values. Cooking yield of samples were increased tendency with increasing amount of NaCl and bamboo salt. Also viscosity values of sample containing 1.2% bamboo salt sample showed higher viscosity than other treatments. These results show that containing 1.2% NaCl chicken emulsion sausage and 0.9% bamboo salt chicken emulsion sausage were similar physicochemical properties. Therefore, bamboo salt is suitable for manufacturing chicken emulsion sausage.

• Food Science and Biotechnology
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• 제18권6호
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• pp.1398-1403
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• 2009

Present study deals with variations of physicochemicals including $\gamma$-aminobutyric acid (GABA), $\gamma$-oryzanol, free sugar, lipoxygenase activity, fat acidity, and germination rate from Korean brown rice cultivars. With increase of storage time and temperature, GABA, $\gamma$-oryzanol, lipoxygenase activity, and fat acidity increased, whereas free sugar and germination rate was reduced. Among cultivars, 'Gopumbyeo' exhibited the highest contents in GABA and $\gamma$-oryzanol during 12 weeks storage at $25^{\circ}C$ (GABA: $28.6{\pm}5.6{\rightarrow}170.4{\pm}4.6\;mg/100\;g$, $\gamma$-oryzanol: $6.1{\pm}0.7{\rightarrow}6.7{\pm}0.4\;mg/g$) and 'Ilpumbyeo' significantly decreased in free sugar during 12 weeks storage at $10^{\circ}C$ ($1,423.7{\rightarrow}1,058.4\;mg/100\;g$). Moreover, 'Taebongbyeo' exhibited the highest quality owing to low lipoxygenase activity, low fat acidity, and high germination rate. In free sugar compositions, sucrose exhibited the highest content (>70%), followed by fructose (>7%), raffinose (>5%), glucose (>3%), and maltose (>2%) during storage. Based on our results, changes of physicochemicals in stored brown rice may be important information in processing food and functional properties.

• 한국축산식품학회지
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• 제31권2호
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• pp.200-206
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• 2011

Off-flavor and lipid oxidation are possible defects of irradiated bulgogi. This study compared the effects of several physicochemical treatments on microbial safety, volatiles, lipid oxidation, and sensory properties of irradiated beef bulgogi. Samples were separately irradiated with 20 kGy after each treatment such as packaging (aerobic and vacuum), antioxidants (vitamin C + ${\alpha}$-tocopherol (0.0 and 1.0%, w/w)), charcoal teabags (0 and 0.5%), or different temperatures (room temperature, -20, and -70$^{\circ}C$). No bacterial growth was observed (p<0.05) after irradiation of more than 20 kGy during storage at $35^{\circ}C$. Volatiles created by irradiating bulgogi were toluene, heptane, and 1,3-bis(1,1-dimethylethyl)benzene. Irradiation offflavor, lipid oxidation, and deterioration of sensory quality induced by irradiation were effectively reduced (p<0.05) by all physico-chemical treatments tested.

• 한국축산식품학회지
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• 제36권1호
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• pp.8-13
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• 2016

This study investigated the effect of soy protein hydrolysates (SPH) prepared by varying subcritical media on the physicochemical properties of pork patties. For resource of SPH, two different soybean species (Glycine max Merr.) of Daewonkong (DWK) and Saedanbaek (SDB) were selected. SPH was prepared by subcritical processing at 190℃ and 25 MPa under three different of media (water, 20% ethanol and 50% ethanol). Solubility and free amino group content revealed that water was better to yield larger amount of SPH than ethanol/water mixtures, regardless of species. Molecular weight (Mw) distribution of SPH was also similar between two species, while slightly different Mw distribution was obtained by subcritical media. For pork patty application, 50% ethanol treatment showed clear red color comparing to control after 14 d of storage. In addition, ethanol treatment had better oxidative stability than control and water treatment based on thiobarbituric acid-reactive substances (TBARS) analysis. For eating quality, although 20% ethanol treatment in SDB showed slightly higher cooking loss than control, generally addition of SPH did not affect the water-binding properties and hardness of pork patties. Consequently, the present study indicated that 50% ethanol was the best subcritical media to produce SPH possessing antioxidant activity, and the SPH produced from DWK exhibited better antioxidant activity than that produced SDB.

• Journal of Periodontal and Implant Science
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• 제39권2호
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• pp.149-156
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• 2009

Purpose: Deproteinized bovine bone substitutes are commonly used in dental regenerative surgery for treatment of alveolar defects. In this study, three different bovine bone minerals - OCS-B (NIBEC, Seoul, Korea), Bio-Oss (Geistlich - Pharma, Switzerland), Osteograft/N - 300 (OGN, Dentsply Friadent Ceramed. TN, USA) - were investigated to analyze the basic characteristics of commercially available bone substitutes. Methods: Their physicochemical properties were evaluated by scanning electron microscopy, energy dispersive X-ray spectrometer (EDS), surface area analysis, and Kjeldahl protein analysis. Cell proliferation and alkaline phosphatase (ALP) activity of human osteosarcoma cells on different bovine bone minerals were evaluated. Results: Three kinds of bone substitutes displayed different surface properties. Ca/P ratio of OCS - B shown to be lower than other two bovine bone minerals in EDS analysis. Bio-Oss had wider surface area and lower amount of residual protein than OCS - B and OGN. In addition Bio - Oss was proved to have lower cell proliferation and ALP activity due to lots of residual micro particles, compared with OCS - B and OGN. Conclusions: Based on the results of this study, three bovine bone minerals that produced by similar methods appear to have different property and characteristics. It is suggested that detailed studies and quality management is needed in operations for dental use and its biological effects on new bone formation.

• 자연과학논문집
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• 제19권1호
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• pp.45-55
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• 2008

아세틸콜린에스터라아제(AChE)저해제에 의한 아세틸콜린 분해의 억제는 알츠하이머 질병의 환자들을 위한 치료 방법 중의 하나이다. 새로운 AChE 저해제를 개발하여 항 치매성 대체 의약품생산에 응용하기 위해, 전보에서는 다양한 곡류와 두류로부터 AChE 저해활성이 우수한 시료로 수수를 선발하여 추출 최적조건을 조사하였고 영양성 및 생리기능성 등을 조사하였다. 본 연구에서는 AChE 저해제를 함유한 수수 메탄올 추출물의 물리화학적 성질과 안정성을 조사하였다. 수수 메탄올추출물은 물, 메탄올과 DMSO등에 잘 녹았고, 215nm과 282nm의 최대흡수파장을 갖고 있었다. 또한, 추출물은 20-$100^{\circ}C$와 pH 2.0-10.0에서 1시간동안 안정 하였다. 수수 메탄올추출물을 이용하여 시제품을 제조한 후 $20^{\circ}C$와 $40^{\circ}C$에서 8주간 저장하였을 때 모두 생균수와 pH에 변화가 없이 안정하였고 기호도도 우수하게 유지되었다.

• 동아시아식생활학회지
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• 제15권6호
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• pp.728-737
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• 2005

This study was conducted to evaluate the physicochemical characteristics of pound cake made of substituted flour with different amount of $\beta-glucan$ i.e. 3, 6 and $9\%$ respectively. $\beta-glucan$ is a functional food material produced from Agrobacterium sup. R259 KCTC 10197BP. The specific gravity and pH of dough were found to be increased according to $\beta-glucan$ content Rheological property such as adhesiveness of dough has no difference between control and $\beta-glucan$ added groups. The pH of baked pound cake was not significantly different between control and $\beta-glucan$ groups. The volume of baked pound cake wag not significantly different between control and the ones with up to $6\%$ $\beta-glucan$, Lightness (L), redness (a) and yellowness (b) value of Hunter color system of cake crumb were not significantly different among teated groups, except a value of crust in $9\%$ $\beta-glucan$ group. the moisture content of cake increased according to $\beta-glucan$ content. Hardness by texture analyser was decreased with increasing $\beta-glucan$ content although cohesiveness wag not changed in β$\beta-glucan$ groups, compared with the control. Sensory evaluation results showed that the mean scores of over·all acceptability in 3 and $6\%$ $\beta-glucan$ were higher than that of control. Based on these results, the addition of $\beta-glucan$ to pound cake up to $6\%$ was considered to be desirable especially in terms of texture.

• 한국식품영양학회지
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• 제16권4호
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• pp.353-358
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• 2003

우리나라의 전통적인 젓갈류는 염도가 지나치게 높고 제조 방법이 단순하고 비위생적으로 생산되는 경우가 많아 고품질 젓갈 제품의 생산을 위해서는 새로운 공정 개발이 필요한 실정이다. 따라서 본 연구는 명란을 액 염지법으로 염도를 8%로 줄이고 진공 숙성기법으로 맛을 강화시켜 새로운 명란 젓갈을 제조하였다. 또한 저염 젓갈의 저장성을 높이기 위하여 진공 발효시켜 저장하면서 숙성 형태별 숙성 기간에 따른 이화학적 성분의 변화를 조사한 결과 명란 젓갈의 수분, pH 및 염도 변화는 숙성 기간이 경과함에 따라 큰 차이 없이 감소하는 경향이었고 수분은 무진공(상압) 숙성시에 약간 더 감소하는 것으로 나타났으며 휘발성 염기 질소(VBN) 및 구성 아미노산의 함량은 숙성형태에 상관없이 숙성이 진행됨에 따라 약간씩 증가하였고 VBN의 함량이 상압숙성에서 높은 경향이었고 총 구성아미노산은 진공 숙성시에 더 많게 나타났다. 총균수 역시 어느 정도 증가했다가 다소 감소하는 경향은 비슷하나 진공 숙성에 비해 상압 숙성시에 높았다. 이상의 결과로 볼 때, 명란젓갈의 숙성시 진공처리는 전반적인 젓갈의 숙성을 지연시켜주며 젓갈의 품질 유지 기간에도 효과적으로 나타났다.

• 한국축산식품학회지
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• 제33권2호
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• pp.221-228
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• 2013

This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality characteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in experiment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05), data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%) of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results, mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.

• 한국축산식품학회지
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• 제36권5호
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• pp.626-634
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• 2016

This study was conducted to compare the physicochemical, microbiological and antioxidant activities of sun-dried venison amended with green tea powder (T1-3: 0, 0.5, and 1%) and Hanwoo beef jerky. Sliced beef and venison shank were marinated and sun-dried at 28-30℃ and 30-35% RH for 3.5 h. The venison jerky had a higher ash and protein content, and lower moisture and fat content than the control (p<0.05). T3 (venison+green tea powder 1%) showed a lower a_w than all other samples during storage for 10 and 20 d (p<0.05). Hunter’s color a* and b* values of T2 and T3 were lower than those of T1 and the control at day 0 (p<0.05). Saturated fatty acid was significantly higher in T1, while PUFA was higher in T2 and T3 (p<0.05). Overall sensory scores of venison jerky were lower than those of the control, except for T2, which had a similar color, flavor, saltiness and acceptability as the control. T2 and T3 showed a significant decrease in TPCs after storage for 20 d (p<0.05). The TBARS values of T3 jerky were lower than those of other jerky samples (p<0.05).