• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.395-399
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• 1997

Meat model emulsions ware prepared with salt-soluble protein and soybean oil. Effects of water-soluble protein (WSP) on the meat model emulsion treated with/without BHT during 8 day storage $5^{\circ}C$ under both dark and light illumination were studied by measuring POV and TBA. An emulsion without BHA and WSP was used as a control. Under light storage, there was no significant difference in peroxide values between the control and the sample treated with BHA except the 2nd day of storage. However, TBA values of the sample treated with BHA were significantly (p<0.05) lower than those of control except the 4th day of storage. TBA and POV of the samples treated with WSP and WSP + BHA were higher than control after 4th day of storage under light. That is, water soluble protein, which was composed mainly of myoglobin, increased lipid oxidation under light storage. The similar trends were also shown in the samples stored under dark. These results suggested that acceleration of lipid oxidation of the meat model emulsions by water soluble protein (WSP) under both light and dark might not be due to the singlet oxygen formation, but due to superoxide anion formed.

• Journal of Ship and Ocean Technology
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• v.5 no.3
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• pp.1-13
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• 2001

Present-day rules and regulations for the design and construction of ships are almost without exemption of a prescriptive and deterministic nature. Often it is argued that this situation is far from ideal; it does no right to the advances, which have been made during the past decades in engineering tools in marine technology, both in methodology and in computational power. Within IMO this has been realized for some time and has resulted in proposals to use Formal Safety Assessment(FSA) as a tool to improve and to modernize the rule making process. The present paper makes use of elements of the FSA methodology, but instead of working towards generic regulations or requirements, a Risk Assessment Approach, not unlike a 'safety case'; valid for a certain ship or type of ship is worked out. Delft University of Technology investigated the application of safely assessment procedures in ship design, in co-operation with Anthony Veder Shipowners and safety experts from Safely Service Center BV. The ship considered is a semi-pressurized-fully refrigerated LPG carrier. On the basis of the assumption that a major accident occurs, various accident, scenarios were considered and assessed, which would impair the safety of the carrier. In a so-called Risk Matrix, in which accident frequencies versus the consequence of the scenarios are depicted, the calculated risks all appeared lo be in the ALARP('as low as reasonable practicable') region. A number of design alternatives were compared, both on safety merits and cost-effectiveness. The experience gained with this scenario-based approach will be used to establish a set of general requirements for safety assessment techniques in ship design. In the view that assessment results will be most probably presented in a quasi-quantified manner, the requirements are concerned with uniformity of both the safety assessment. These requirements make it possible that valid comparison between various assessment studies can be made. Safety assessment, founded on these requirements, provides a validated and helpful source of data during the coming years, and provides naval architects and engineers with tools experience and data for safety assessment procedures in ship design. However a lot of effort has to be spent in order to make the methods applicable in day-to-day practice.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.11-15
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• 2009

Commercial tofu was cut and re-packed in a vacuum container, an airtight container and an open tofu tray in an effort to assess the effects of vacuum containers on the shelf life of leftover tofu. The re-packed tofu were stored at $5^{\circ}C$ and $25^{\circ}C$ for the enumeration of total bacteria and coliforms. We also measured changes in color, pH, and opacity. The vacuum retarded the bacterial growth under $10^5$ CFU/mL for up to 12 days at $5^{\circ}C$. The color of the tofu was unaffected by the container type at both storage temperatures, whereas the pH and opacity of the immersion solution were altered less profoundly by storage in the vacuum container at $5^{\circ}C$. However, we noted no significant differences in bacterial growths, pH, and opacity among container types at $25^{\circ}C$. The results of this study showed that the usage of vacuum containers may be a favorable method for the preservation of tofu under refrigerated conditions.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.10
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• pp.905-915
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• 2010

With rising food waste, the management activities have gained growing attention, and the disposal options, particularly utilization of food waste for energy recovery, become central. This research examines the factors affecting food waste generation and the tendency to resource food waste. The self-administered questionnaire survey was conducted in newly built multifamily housing estates to collect data, and 300 responses were analyzed. The statistical analysis showed that most of the respondents purchased food materials in largely franchised grocery stores and discarded food that had been too long refrigerated to edible. The lifecycle of food consumption was divided into three states - food purchase plan, cooking and food waste collection. Regression analysis was employed to find out the relationships between three stages and food waste generation or tendency to resource food waste. The results described that food waste generation being affected by the stage of food purchase plan (food waste removal conditions) was statistically significant while it's statistically significant that the stage of cooking (prepurchase considerations) influenced the attitude toward food waste resource. The research findings indicated that food is overconsumed, and further many viewed food waste resources as a proactive and integrative mode in the global wave of sustainability.

• Archives of Plastic Surgery
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• v.37 no.4
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• pp.391-395
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• 2010

Purpose: Given that the critical nature of the microvascular anastomosis to what is often a long and difficult reconstructive operation, trainees need to have a high level of microsurgical competence before being allowed to perform microsurgery on patients. Some artificial substitutes and dead or live animal models have been used to improve manual dexterity under the operating microscope. Yet, most surgeons are not equipped with such models, so search for easy available and appropriate microsurgical practice model have been an issue. Umbilical artery, placental vessels and gastroepiploic arteries have been previously suggested as a microsurgical training model, which involves other surgical departments. The purpose of this article is to introduce that saphenous vein specimen obtained from varicose vein surgery is useful and has many advantages as training model for the practice of microvascular anastomosis. Methods: The conventional technique using perforation/inversion method with a metallic stripper is widely performed for varicose vein patients. The stripper is inserted through disconnected safeno-femoral junction and retrieved at the knee or the medial side of ankle. The length of saphenous vein specimens removed is about that of one's leg and inversed from inside out. Obtained saphenous vein specimens are re-inversed and cleansed with normal saline, to be readily available for microsurgical practice. Preserved in a squeezed wet saline gauze and refrigerated, frozen or glycerated specimens were investigated into their comparative quality for microsurgical practice. Results: Varicose vein surgery remains one of the common operations performed in the field of plastic surgery. Convenient informed consent regarding the vessel donation can be easily signed. The diameter of the obtained saphenous vein is as variable as 1.5 to 6 mm, which is already stripped, and is in sufficient length corresponding to that of patient's leg. Vessels specimens were available for microsurgical practice within 1 week period when preserved with squeezed wet saline gauze, and the preservation period could be extended monthly by freezing it. Conclusion: Saphenous vein obtained from varicose vein patients provide with variable size of vessel lumen with sufficient length. The practice can be cost effective and does not require microsurgical laboratory. Additionally there is no need of involving other surgical departments in acquiring vessel specimens. Furthermore, simple preservation method of refrigerating for a week or freezing with squeezed wet saline gauze for a month period, allow the saphenous vein obtained after varicose vein surgery as an excellent model for the microsurgical practice.

• Korean Journal of Poultry Science
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• v.20 no.3
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• pp.115-123
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• 1993

Mechanically deboned chicken meat(MDCM ) from necks and backs was blended with 0.1% oleoresin rosemary, 0.1% oleoresin sage and 0.05% rosemary combined with 0.05% sage to evaluate retardation of oxidative rancidity during storage at$3^{\circ}C$ and $-25^{\circ}C$, respectively. 1. Moisture content of MDCM was 66.3%. protein 17.6%, fat 15.0% and ash 1.10%. Several types of bone particles such as angular and needle like shape in MDCM were observed by light microscope. 2. Lipid oxidation of MDCM started to increase after 2 day and increase rapidly after 6 day of storage at $3^{\circ}C$. Oleoresin sage and rosemary apparently retarded oxidative rancidity of MDCM during refrigerated and frozen storage, TBA and total carbonyl values demonstrated that sage was more effective antioxidant than rosemary, and sage /rosemary combination was the most effective antioxidant among them. 3. The oxidative rancidity of MDCM apparently accelerated after 50 days of storage at $-25^{\circ}C$. The addition of oleoresin sage and rosemary inhibited oxidizing changes stored for 100 days at -$25^{\circ}C$.

• Horticultural Science & Technology
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• v.28 no.3
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• pp.429-433
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• 2010

The effects of 1-methylcyclopropene (1-MCP) for controlling ripening processes such as weight loss, fruit softening, soluble solids content (SSC), titratable acidity (TA), and fruit skin color were investigated and also the possibility that 1-MCP can inhibit the development of brown rot was explored in 'Formosa' plum ($Prunus$ $domestica$ L.). Fruit were treated with $1{\mu}L{\cdot}L^{-1}$ 1-MCP on the day of harvest and one day after harvest for 16 h at ambient temperature ($20^{\circ}C$), followed by 14 days of shelf life. 1-MCP treatment delayed fruit softening, weight loss and changes in skin color and TA during the shelf life period, but did not affect SSC. These 1-MCP effects were similar with and without delayed treatment. 1-MCP treatment inhibited the development of brown rot caused by $Monilinia$ $laxa$ during storage. Our data shows that treatment delays of ${\geq}1$ day before 1-MCP application had no negative effect of fruit softening, fruit skin color, and TA at ambient temperature ($20^{\circ}C$). Overall, these results indicate that 1-MCP can be used to maintain the quality of non-refrigerated plums.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.356-363
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• 2009

This study was carried out to investigate the effect of hot boning and curing condition on the quality characteristics of ground chicken breast. Treatments were cured by four conditions follows; control (general curing method), T1 (after hot-boning and then immediately cured), T2 (after hot-boning and immediately cured, then frozen), and T3 (after hot-boning, immediately frozen, refrigerated and then cured). The pH of chicken breast in the state of pre-rigor was 6.22. The pH of cold storage or freezing chicken breast meat respectively were 5.70 or 5.61. The pH of T1 and T2 treatments were significantly higher than those of control and T3 treatment (p<0.05). After stored for 1 wk, the pH value of T1 treatment had a higher value than those of other treatments. T1 treatment had the highest water holding capacity and the lowest cooking loss among all treatments, regardless of the cooking methods. The reduction in diameter for T1 and T2 treatments was lower than those of control and T3 treatment (p<0.05). T1 treatment had the lowest fat loss and moisture loss among all treatments, and the emulsifying capacity of T1 treatment was the highest. The protein solubility of T1 treatment was significantly lower than that of T3 treatment.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.96-102
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• 2013

The possibility of instrumental differentiation of duck breast meat treated with different processing and storage conditions was investigated for industrial application. Duck breast meats, which were 1) refrigerated (fresh) after slaughter, 2) fresh but applied the torching process for the removal of remaining feathers (fresh-torched), and 3) frozen and thawed (frozen-thawed), were prepared and the torrymeter value and other quality factors were assessed. The torrymeter values of both duck breast meat and skin showed the lowest in frozen-thawed sample during the whole storage period. The drip loss of frozen-thawed sample was higher than those of fresh or fresh-torched ones. The number of total aerobic bacteria was lower in fresh-torched than fresh but both were not different from frozen-thawed at day 1 while no difference found thereafter. Sensory score of frozen-thawed sample was the lowest. The correlation analysis among the torrymeter value and quality factors of duck breast meat revealed that the torrymeter value is closely related with the total aerobic bacterial number, lipid oxidation, drip loss, and storage period but not with color. The results indicate that once the duck breast meat was frozen then thawed, drip loss and sensory quality can be affected and the torrymeter value can differentiate frozen-thawed from fresh and freshtorched duck breast meat.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.156-164
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• 2001

Four different oligosaccharides used to determine their effects on gelatinization and retrogradation of Backsulgies(BSG), Korean traditional rice cake, were cyclodextrin, isomaltooligosaccharide, fructooligosaccharide and maltotetrose, with 3 or 6%(w/w), based on the rice flour. From the Amylograph and blue value data, adding 6% cyclodextrin into the rice flour fastened the gelatinzation process, and delayed the retrogradation in stored BSG at 4$\^{C}$ for up to 3 days, probably due to its cyclic structure. Using rheometer, the hardness of freshly made BSG added with cyclodextrin was significantly lower than that of control BSG, and increased with storage time in all BSGs at refrigerated temperature. When using maltotetrose in rice flour, the hardness of BSG was also significantly low, but slightly higher than that of cyclodextrin. Hunter “L” value in BSG decreased with the addition of oligosaccharides, but the higher the level of oligosaccharide in BSG, the insignificant the Hunter “a”,“b” values of BSG. From the X-ray diffraction studies, the rice flour showed typical A pattern, and the crystallinities of all BSG gave amorphous V type. The highest peaks of X-ray patterns in BSG added with 6% cyclodextrin or maltotetrose were, however, lower than that of the control, meaning the less crystalline, retrograded starch in the former BSGs. Based on sensory evaluation, BSG added with all oligosacchrides were not significantly different in taste, flavor, chewiness, moistness and overall preferences, with slightly darker color with longer storage time, compared to the control BSG.