• Asian-Australasian Journal of Animal Sciences
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• v.30 no.7
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• pp.1021-1028
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• 2017

Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods: Lamb loins (M. longissimus lumborum, n = 25) were aged at $-1.5^{\circ}C$ for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light ($3^{\circ}C{\pm}1^{\circ}C$). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results: Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion: This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.

• Magazine of the Korean Society of Agricultural Engineers
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• v.62 no.4
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• pp.32-39
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• 2020

• Geomechanics and Engineering
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• v.28 no.2
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• pp.197-207
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• 2022

The seismic holding behaviors of plate anchor embedded into submerged coarse-grained soils were investigated considering different anchor inclinations. The limit equilibrium method and the Pseudo-Dynamic Approach (PDA) were employed to calculate the inertia force of the soils within the failure rupture. In addition, assuming the permeability of coarse-grained soils was sufficiently large, the coefficient of hydrodynamic force applied on the inclined plate anchor is obtained through adopting the exact potential flow theory. Therefore, the seismic holding resistance was calculated as the combination of the inertia force and the hydrodynamic force within the failure rupture. The failure rupture can be developed due to the uplift loads, which was assumed to be an arc of a circle perpendicular to the anchor and inclines at (π/4 - φ/2). Then, the derived analytical solutions were evaluated by comparing the static breakout factor N_γ to the published experimental and analytical results. The influences of soil and wave properties on the plate anchor holding behavior are reported. Finally, the dynamic anchor holding coefficients N_γd, were reported to illustrate the anchor holding behaviors. Results show that the soil accelerations in x and z directions were both nonlinear. The amplifications of soil accelerations were more severe at lower normalized frequencies (ωH/V) compared to higher normalized frequencies. The coefficient of hydrodynamic force, C, of the plate anchor was found to be almost constant with anchor inclinations. Finally, the seismic anchor holding coefficient oscillated with the oscillation of the inertia force on the plate anchor.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.597-603
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• 2014

In this study, the physicochemical and sensory quality characteristics due to the influence of various thawing methods on electro-magnetic and air blast frozen pork were examined. The packaged pork samples, which were frozen by air blast freezing at $-45^{\circ}C$ or electro-magnetic freezing at $-55^{\circ}C$, were thawed using 4 different methods: refrigeration ($4{\pm}1^{\circ}C$), room temperature (RT, $25^{\circ}C$), cold water ($15^{\circ}C$), and microwave (2450 MHz). Analyses were carried out to determine the drip and cooking loss, water holding capacity (WHC), moisture content and sensory evaluation. Frozen pork thawed in a microwave indicated relatively less thawing loss (0.63-1.24%) than the other thawing methods (0.68-1.38%). The cooking loss after electro-magnetic freezing indicated 37.4% by microwave thawing, compared with 32.9% by refrigeration, 36.5% by RT, and 37.2% by cold water in ham. The thawing of samples frozen by electro-magnetic freezing showed no significant differences between the methods used, while the moisture content was higher in belly thawed by microwave (62.0%) after electro-magnetic freezing than refrigeration (54.8%), RT (61.3%), and cold water (61.1%). The highest overall acceptability was shown for microwave thawing after electro-magnetic freezing but there were no significant differences compared to that of the other samples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.30-34
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• 1988

In roastal fish farms the farmers, especialy engaging in dealing with the floating cage culture, going to know about relationships between holding capacity and water quality in cage. Some of water quality managers and specialists studing physiological ecology understand that the key of water quality management concerned fish farming is budget of dissolved oxygen. This paper deals with oxygen budget in floating cage of the yellow tail farms at southern coastal area in Korea. The sampling station is located at Konli-Do fish farm near Chungmu, and the data is collected for 24 hours from 3:00 p.m. 8th September 1987. In result, the needed oxygen coming after the consumption by the rearing fish had been supplied with the tide current exchange, the sum of oxygen produced by phytoplankton photosynthesis and diffused from atmosphere are no more that $43\%$ for the needs of sea water consumption included respiration of planktons and decomposition of organic matters. The optimum holding capacity of cage is possible to compute with the calculation of minimum diurnal water exchange rate $[Qin{\cdot}V^{-1}\;(C-\bar{c})]$ through net mesh of cage.

• Korean Journal of Soil Science and Fertilizer
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• v.37 no.2
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• pp.55-58
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• 2004

The objective of this study was to get information about water retention characteristics of horticultural substrates used in Korea determined by European standard method. Water retention curves were prepared at water volume (v/v, %) in relation to -10 cm, -50 cm, -100 cm water pressure head. Water retention curves showed different properties depending upon the type, the place of origin, particle size, and manufacturing processes of substrates. Peat and coir had easily available water content in the range of 30-40% and showed high water holding capacity, water buffering capacity, and aeration for plant growth. However, bark, sawdust and rice hull showed low water holding capacity about below 10%. The easily available water content of perlite and clay ball was low about 0.1-13.8%, whereas that of vermiculite and rockwool granulate was high about 25.9-52.0%. Understanding water retention characteristics of growing substrates is very important in cstablisliing optimum condition for plant growth. Further study on water retention curves for more substrates, mixture and growing media is needed.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.394-403
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• 1995

Various thermal treatments such as toasting, roasting, drum drying, autoclaving+drum drying, microwaving+drum drying and extrusion were attempted to investigate their effects on chemical composition (proximate composition, Klason lignin, neutral sugar, uronic acid, starch, free sugar, dietary fiber, phytic acid, etc) and functional properties (water solubility index, water absorption index, water holding capacity, oil holding capacity, bulk density, swelling, etc) of wheat bran. Thermal treatments on wheat bran increased soluble dietary fiber (SDF) content from 2.7% (raw sample) to 4.6% (toasted), 4.5% (roasted), 4.6% (drum dried), 5.2% (autoclaved), 3.7% (microwaved), 5.6% (extruded). In contrast, total dietary fiber (TDF) content remained nearly constant regardless of thermal treatments, reflecting the concomitant decrease in insoluble dietary fiber (IDF). It was also found that water holding capacity (WHC) increased $20{\sim}75%$ due to thermal treatments employed in this research. Both bulk density and swelling were not directly relevant to WHC, but thier multiplication exhibited good correlation $(R^2=0.94)$ with WHC. Scanning elctron microscopy (SEM) exhibited that structure of raw wheat bran was significantly modified, whose degree and shape well reflected the types of thermal treatments.

• KSBB Journal
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• v.26 no.3
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• pp.255-259
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• 2011

This study was to suggest the method for wrinkle improvement using Mugil cephalus extract. In order to evaluate the cosmetic product made of M. cephalus extract, the experiments were conducted with subjects and skin states for 4 weeks. Effect of cosmetics containing M. cephalus extract on the water holding capacity and evaporation of the women skin were investigated. The water holding capacity was increased after 1 h of application. But after 2 h, it was decreased. In the case of the water evaporation, it was increased with the increase of time. On the clinical trial, it was also found that water, oil, and rough level on the women skin were increased and wrinkles were improved. Side effects were also not detected during the application and treatment of cosmetics. Based on this result, the application of M. cephalus extract had positive effects on the improvement of wrinkles and skin in women. Therefore, it will be used to develop the wrinkle improvement therapy for women.

• Applied Biological Chemistry
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• v.36 no.2
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• pp.73-79
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• 1993

Apple pomace and soymilk residue which have 36.3% and 20.2% of neutral detergent fiber, respectively, were evaluated as potential dietary fiber supplement. Apple pomace showed strong functional properties as source of dietary fiber when Created with water, and n-hexane continually. The neutral detergent fiber content of treated apple pomace was 60.9% and holding capacities were 11.3g water/g and 2.01g fat/g. Canon exchange capacity was 65.0meq./100g. Soymilk residue showed good functional properties as source of dietary fiber when treated continually with water, n-hexane, acid and alkali. The neutral detergent fiber content of treated soymilk residue was 52.7% and holding capacities were 10.2g water/g and 1.52g fat/g. Canon exchange capacity was 63.7meq./100g. The color of treated dietary fiber sources were slightly shifted to darkness.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.522-525
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• 1985

The dried soymilk residue (SMR) was added into soybean water extract in order to investigate its effect on physical characteristics of soybean curd. As the mixing ratio (d. b.) increased, the volume and water holding capacity of the curd was reduced and penetration value was increased. However, the Sag value was rather increased until 20% of mixing ratio reached and then decreased drastically by 30% addition of SMR. The overall physical and sensory quality showed that substitution of soybean with SMR by 10% was recommendable without significant unfavorable change in quality of soybean curd. The proposed method of absorption of unbound water on filter paper was proved to be simple and reliable for measurement of water holding capacity of soybean curd.