• Korean journal of food and cookery science
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• v.31 no.4
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• pp.395-404
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• 2015

The aims of this study were to determine the optimal mixing condition for two different amounts of Gynura procumbens powder and olive oil for the preparation of beef sausage. The experiments were designed according to the central composite design of response surface methodology, which showed 10 experimental points including two replicates of Gynura procumbens powder and olive oil. The physicochemical and mechanical characteristics as well as the sensory properties were measured, and these values were applied to the mathematical optimization models. The results of the physiochemical and mechanical analysis of each sample, including chewiness, cohesiveness, color a, color b, moisture content, salinity and heating loss showed significant differences. The sensory measurements were significantly different in color, flavor, tenderness, texture and overall quality. The optimum formulation, which was calculated using the numerical and graphical method, was determined to be 2.1 g Gynura procumbens powder and 7.06 g of olive oil.

• Food Science and Preservation
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• v.19 no.4
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• pp.519-524
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• 2012

This study was conducted to promote the use of fish paste with shrimp powder as a food. The tested shrimp powder concentrations were 0, 3, 5, and 7%. The pH of the samples ranged from 6.80 to 6.95, and their moisture contents ranged from 70.15 to 70.75%. Their L values decreased as their concentrations increased, and their a and b values increased. The folding test for all the test samples showed AA, which indicates good flexibility. In the texture meter test, the hardness, cohesiveness, and springiness increased when the shrimp powder concentration increased. The gumminess and brittleness of the fish paste was reduced, however, with the addition of shrimp powder. In the sensory evaluation, the fish paste prepared with 5% shrimp powder were preferred most. These results suggest that shrimp powder can be applied to fish paste to achieve high quality and functionality.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.471-475
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• 2002

Cholpyon, a traditional Korean rice cake, was prepared using pigmented rice and the quality characteristics them were compared with Cholpyon made of brown and white ice during 24 hr storage at 20$\^{C}$. In proximate composition, crude protein contents were not significantly different among three rice varieties whereas the contents of crude lipid and ash in pigmented and brown rice were higher than that of white rice. In mechanical characteristics, 100% pigmented rice Cholpyon showed lower values for hardness, cohesiveness, springiness and chewiness, and higher value far adhesiveness compared with those of white rice Cholpyon. These results were maintained for 24 hours. Sensory Characteristics of 100% pigmented rice Cholpyon such as color, hardness and overall quality were better than those of white rice Cholpyon. Brown rice Cholpyon had similar mechanical properties to 100% pigmented rice Cholpyon, but showed the lowest preference in color.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.586-590
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• 1999

Pumpkin rice cakes were prepared by different amounts of pumpkin and then instrumental analysis and sensory evaluation were performed to measure quality characteristics of the cakes and to determine adequate amounts of pumpkin. Moisture contents of pumpkin rice cake increased in accordance with the addition of pumpkin. In Hunter's color value, lightness decreased by the addition of pumpkin, whereas redness and yellowness increased. In texture profile analysis, hardness, gumminess, and chewiness of pumpkin rice cake increased by pumpkin addition. In sensory evaluation, all categories except flavor were significantly different at p<0.05. Overall the rice cake with 30% of pumpkin showed high sensory scores and preferable acceptability in color, taste, moistness, consistency, and overall acceptance.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.302-306
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• 1983

The changes in the mechanical model parameters during cooking and subsequent storage, were related to the sensory quality of the noodles. The sensory hardness and chewiness were tested by Milestone method and the overall preference was evaluated by hedonic scale test. Hardness was affected primarily by increasing cooking time and in lesser degree by storage time after cooking. Chewiness was diminished by increasing cooking time and subsequent storage. The preference of wheat flour noodle was not significantly affected by cooking time, while that of wheat·sweet potato starch noodle decreased significantly by excess cooking time. Instantaneous elasticity represented the softness of noodle. The elastic components and viscosity components had significant relationship with the sensory quality of wheat noodle. On the other hand the retardation time was important for the sensory quality of wheat-sweet potato starch noodle.

• Journal of the korean veterinary medical association
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• v.14 no.4
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• pp.219-225
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• 1978

1973년 6월부터 1975년 6월까지 2년간 창경원 동물원에서 사유중에 사망한 동물과 조류의 폐와 수집된 비둘기의 폐 231건을 대상으로 하여 육안적 및 조직학적으로 폐내 분근침착상태를 조사한 결과 다음과 같은 결론을 얻었다. 1. 총231건의 동물폐중 170건($73.6{\%}$)이 탄폐로 검출되었으며 이중 고도침착이 $3.9{\%}$로서 대개가 경도 및 중등도 탄폐로 검출되었다. 2. 포유류에선 $89.3{\%}$ 조류에선 $71.5{\%}$가 탄폐로 나타났으며 파충류에서는 3건 모두 양성이었다. 이중 고도탄폐는 포유류와 조류에서 각각 $3.6{\%}$ 및 $4.5{\%}$였다. 3. 사유기간이 길수록 탄폐는 심한 경향이 있었다. 즉 사유기간이 1년 이하의 동물은 $53.8{\%}$ 2년 이상에서는 $87.2{\%}$가 양성으로 나타났다. 4. 축사내사유가 축사외사유은 각각 $68.6{\%}$와 $74.5{\%}$의 탄폐가 있어 유의한 차가 없었다. 5. 육안적소견으로 탄내 분허침착을 확인한 경우는 5건밖에 없었으며 전부 조직학적검사로서 확인되었다.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.460-468
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• 2011

We evaluated the effect of adding mechanically deboned chicken meat (MDCM) (0, 10, 20, 30 or 50%) on quality characteristics of chicken sausage. Adding MDCM decreased the protein content of chicken sausage, but ash content increased significantly. Adding MDCM had no effect on pH and water holding capacity of sausage. Adding MDCM increased cooking loss, but did not affect the shear force value of the sausage. Adding MDCM decreased the L- (lightness) and b- (yellowness) values but increased the a- (redness) value of sausage. Adding MDCM decreased the hardness and cohesiveness values, but did not affect the springiness value of chicken sausage. Adding MDCM decreased the juiciness and hardness but increased the flavor and chewiness scores of chicken sausage. Regardless of the MDCM addition level, all chicken sausage contained low residual nitrite ion (<4 ppm). During the 10 d of storage at $4^{\circ}C$, adding MDCM did not affect total microbial count or TBA values of chicken sausage, but the VBN value of the sausage increased slightly. However, all storage characteristic values in the sausage were within the safety range. Adding MDCM (0, 10 or 20%) to chicken sausage resulted in a finely structured protein matrix under scanning electron microscopy (SEM), which indicated a good meat emulsion, but adding MDCM at more than 20% resulted in a very coarse protein matrix structure.

• Korean Journal of Organic Agriculture
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• v.23 no.2
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• pp.301-309
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• 2015

This study was performed to investigate the quality characteristics of Yanggeng added wild grape (Vitis amurensis) juice. The yanggeng was prepared with pesticide-free wild grape juice, agar, sugar and salt. The yanggeng was made with various levels (0, 50, 100, 150, 200 g of wild grape juice in yanggeng, respectively) based on the total weight of water. It was estimated on Hunter's color value, texture profile analysis, and sensory characteristics of the Yanggeng. As the content of wild grape juice increased, The lightness (L) and yellowness (b) decreased and redness (a) increased. In texture profile analysis, hardness was increased; however, springiness, cohesiveness, gumminess and chewiness decreased with increasing levels of wild grape juice. The results of the sensory evaluation indicated that the Yanggeng containing the 150 g level of wild grape juice showed the highest preference scores in terms of color, taste, texture, flavor and overall acceptance. These results show that the yanggeng containing 150 g of wild grape juice is the better.

• Journal of Chest Surgery
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• v.36 no.5
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• pp.316-320
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• 2003

Background: The detection of circulating microemboli by transcranial Doppler ultrasonography (TCD) has the potential to select the patients with high risk for future symptomatic brain embolism. We prospectively evaluated the positive rate and the frequency of microembolic signals (MES) before and after the heart valve surgery (HVS). Material and Method: Fifty in-patients with heart valve disease were enrolled in this study. Patients with history of previous stroke or heart valve surgery were excluded. Two unilateral TCD monitoring sessions were peformed from middle cerebral artery for 1-hour, before and after HVS. Result: Mechanical Heart valves were implanted in 28 patients, tissue valves were implanted in 10 patients, and remaining 12 patients received mitral valve repair. Positive rate of MES was significantly increased after HVS (50%), compared to that of before HVS (8%, p=0.00). There was no relation between MES after HVS and intensity of anticoagulation, cardiac rhythm, patients' age, and history of hypertension. The positive rate of MES after implantation of mechanical heart valve (71.4%) was significantly higher than those after implantation of tissue valve or mitral valve plasty (p=0.002). Conclusion: Positive rate of MES was increased significantly after the implantation of HVS. The changes of MES in those with mechanical prosthesis may be related to the increased risk or embolism after Hvs.

• Journal of Industrial Technology
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• v.5
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• pp.21-26
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• 1985

본(本) 연구(硏究)는 주조(鑄造) 및 용접(溶接)을 통하여 제작(製作)된 화력발전용(火力發電用) 대형(大型)밸브에 발생한 결함(缺陷)의 원인(原因)을 규명하기 위하여 사용(使用)된 몇가지 기술에 대하여 언급하였다. 초음파(超音波) 비파괴검사(非破壞檢査)로써 내재(內在)되어 있는 균열의 위치(位置) 및 길이를 예측(豫測)하였다. 균열의 근원(根源)을 다치지 않게 보존(保存)한 채로 시험편(試驗片)에 대(對)하여 기계적 절단(絶斷)을 행하였다. 또한 균열의 원인(原因)을 직접 관찰할 수 있도록 액체 질소에서 낙추법(落錘法)을 써서 파단(破斷)시켰다. 동시(同時)에 균열의 측면양상(側面樣相)과 미세조직(微細組織)과의 관계를 금속현미경 및 전자현미경(SEM)을 통하여서 관찰하였다. 결론적으로 제조시(製造時) 도입(導入)된 결함(缺陷)은 용접과정중에 만들어진 것이 아니라 주조작업중(鑄造作業中)에 용융금속(溶融金屬)의 공급부족(共給不足)으로 인(因)하여 생긴 기공(氣孔)에서 출발(出發)하였음을 알 수 있었다.