• Korean Journal of Poultry Science
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• v.44 no.2
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• pp.135-141
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• 2017

This study was carried out to investigate physical properties of chicken emulsion sausage containing various amount of buckwheat powder. The fat content and apparent viscosity were observed gradually raised with level of buckwheat powder. The buckwheat powder contents influenced to improvement of emulsion stability. Increasing of buckwheat powder contents induced statistically decreasing of cooking loss and increasing of moisture contents of cooked sausage. However, hardness of cooked sausage was increased with level of buckwheat powder, it was due to gelatinization between protein and starch. In this study, it was suggested that addition of buckwheat powder contained higher dietary fiber changed physical properties of meat products.

• Journal of the Korean Applied Science and Technology
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• v.24 no.2
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• pp.196-204
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• 2007

The objective of this study was to determine the effect of dietary oils on the levels of the ${\gamma}-linolenic$ acid in chicken meat lipids. Three hundred ten five, 1-d old, male, Ross strain, broiler chicks were fed for 35 d to compare diets containing evening primrose oil(EPO) and hemp seed oil(HO) to a control diet. Fatty acid composition of lipid from chicken skin, thigh and breast muscle were determined at the end of the trial. The level of ${\gamma}-linolenic$ acid of lipids from chicken meat fed diets containing EPO or HO was significantly higher than that of the control group(p<0.05). The level of ${\gamma}-linolenic$ acid of lipids from chicken skin was highest in the group, which had been fed the EPO 0.85%, followed in order by EPO 0.7%, 0.5%, EPO mixed oil, HO and HO mixed oil. There was a significant difference in the level of ${\gamma}-linolenic$ acid of chicken skin between the control and treatment groups(p<0.05). The level of ${\gamma}-linolenic$ acid of lipids from chicken thigh muscle was also similar to skin, and significantly higher than that of the control group(p<0.05). The level of ${\gamma}-linolenic$ acid of lipids from chicken breast muscle was highest in the group, which had been fed the EPO 0.5%, followed in order by EPO 0.7%, 0.85%, HO 0.5% and HO mixed oil. There was a significant difference in the level of ${\gamma}-linolenic$ acid of chicken breast muscle between the control and treatment groups(p<0.05).

• Food Engineering Progress
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• v.21 no.1
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• pp.57-63
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• 2017

This study investigated the effects of 27.12 MHz radio frequency (RF) heating on heat transfer phenomena during the thawing process of frozen food. To determine the velocity of the RF thawing machine, samples were frozen at $-80^{\circ}C$ and subjected to different power treatments. The phase change times (-5 to $0^{\circ}C$) of frozen radish were 30, 26, 13, and 8 min; those of pork sirloin were 38, 25, 11, and 5 min; those of rump were 23, 17, 11, and 6 min; those of chicken breast were 42, 29, 13, and 9 min; and those of tuna were 25, 23, 10, and 5 min at 50, 100, 200, and 400 W, respectively. The heating limit temperatures of the radish, pork sirloin, rump, chicken breast, and tuna samples were 19.5, 9.2, 21.8, 8.8, and $16.8^{\circ}C$ at 50 W; 23.5, 15.5, 27.3, 12.3, and $19^{\circ}C$ at 100 W; 42, 26.9, 45.7, 22.1, and $39.4^{\circ}C$ at 200 W; and 48.5, 54.7, 63.6, 57.3, and $44.9^{\circ}C$ at 400 W. These results suggest that high-power RF improves thawing velocity and heating limit temperatures, and that an improvement on the operation of the RF thawing machine, according to food temperatures, is needed.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.100-106
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• 2011

The physicochemical characteristics of chicken breast were determined to identify the optimal ratio of $CO_2$ and $N_2$ to maintain chicken breast quality during cold storage for 6 d. The mixing ratios of $CO_2$ and $N_2$ were 20:80, 40:60, 60:40, and 80:20, respectively. The pH of the chicken breast packed with 80% $CO_2$ and 20% $N_2$ was lower than that of the control on day 1 (p<0.05). The lightness ($L^*$) of the breast increased with increasing $CO_2$ during storage (p<0.05), whereas no difference was found for redness ($a^*$) and yellowness ($b^*$). A lower volatile basic nitrogen level was found for chicken breasts exposed to higher $CO_2$ levels. Furthermore, lipid oxidation of the chicken breast packed with $CO_2$ decreased with increasing $CO_2$ level, and 40% $CO_2$ significantly reduced 2-thiobarbituric acid reactive substances (TBARS) values on days 1 and 6. The total number of microbes was reduced in chicken breast exposed to more than 40% $CO_2$ during storage days 3 and 6 (p<0.05); however, Escherichia coli was not affected by $CO_2$ level. Coliforms of chicken breast were reduced in the 40% $CO_2$ level on storage day 3. Moreover, tray-packed chicken breast exposed to 40% $CO_2$ did not collapse. These results suggest that 40% $CO_2$ and 60% $N_2$ were the optimal conditions for packaging chicken breasts during cold storage.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.64-69
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• 2006

This study was conducted to determine the effect of pH adjustment on physico-chemical characteristics of chicken breast surimi. The chicken breast meat was ground with distilled water, of which pH was then adjusted to 2.5 (T1), 3.0 (T2), 10.5 (T3) and 11.0 (T4) for surimi manufacture, respectively. Water content was higher in order of T4>T1>T3>T2 (p<0.05). Crude protein and crude fat were higher in T3 and T4 compared with T1 and T2 (p<0.05). $L^*$ values, myofibrillar protein and water holding capacity of T2 and T4 were higher than those of T1 and T3 (p<0.05). T4 had the lowest yield among the treatments (p<0.05). T1 was higher in yield and pH, whereas breaking force and deformation were higher in T1 (p<0.05). $a^*$ was higher in order of T3>T2>T4>T1 and $b^*$ was lower in T1 compared with other treatments (p<0.05). In textural properties, the chewiness values of T2 and T3 were higher than those of T1 and T4, the hardness was higher in order of T2>T3>T4>T1 (p<0.05). Cohesiveness and gumminess of T1 showed higher values than those of other treatments (p<0.05). In sensory evaluation, the note for appearance was higher in T2 than other treatments (p<0.05), however other traits were not significantly different (p>0.05). Therefore, the alkaline processing (T4, pH 11.0) would be recommended.

• Journal of the Institute of Electronics and Information Engineers
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• v.52 no.2
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• pp.173-181
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• 2015

We developed a wireless gamma-ray probe based on radiation photon counting method to diagnose and detect remaining lesions after surgery, and its effectiveness was evaluated using calibration sources and a phantom. The probe was designed and miniaturized using a semi-conductor-based radiation sensor, and a Bluetooth remote communication module was used to implement the wireless diagnosis and detection system. Moreover, a remote monitoring system was implemented to monitor affected areas during diagnosis and surgery. To assess the effectiveness of the developed probe in this study, calibration sources $^{57}Co$, $^{133}Ba$, $^{22}Na$ and $^{137}Cs$ and a chicken breast phantom were used. Furthermore, the probe's detection response to gamma ray was confirmed through evaluation. Its clinical applicability was verified by assessing the response linearity and detection direction according to gamma-ray intensity, as well as the detection efficiency according to the depth of the gamma source in the phantom.

• Journal of Environmental Science International
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• v.24 no.3
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• pp.323-328
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• 2015

This study aimed to investigate the effects of dietary supplementation of mixed probiotics on growth performance and fatty acid profiles of Korean native chicken and to provide information regarding producers. Ninety six Korean native chicken (48 males and 48 females, Hanhyup-3-ho) were allocated to 16 wire cages with 4 treatments, 4 replicates and 6 chicks (3 males and 3 females) per wire cage and fed one of four diets containing 0, 0.5, 1 and 1.5% mixed probiotics for 6 weeks. There were no differences among treatments in growth performance of Korean native chicken. For fatty acid profiles, no statistically differences in each fatty acid, total saturated fatty acid and unsaturated fatty acids were observed in all treatments. In the present study, irrespective of statistically differences, inclusion of mixed probiotics tended to improve growth performance, reduce saturated fatty acid and increase unsaturated fatty acids in breast muscles from Korean native chicken compared to controls.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1079-1085
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• 2013

This study investigated how different amounts of omija fruit (Schisandra chinensis) juice concentrate (0~5%) in sauces affect perceived sensory and quality characteristics. Sauce samples were subjected to chemical analysis for different quality parameters such as Brix, reducing sugars, total phenolic compounds, alpha-amylase inhibition, and alpha-glucosidase inhibition activity. A decrease in pH values was observed with increasing concentrate percentage. As for color, the more concentrate added, the more the L value decreased and other values ($a^*$, $b^*$ and ${\Delta}E$ values) increased. Hypoglycemic effect, as determined by alpha-glucosidase, valuably increased in 4% juice concentrate. As the percentage of concentrate increased, the chemical component values also increased. Significant differences were observed between sauce samples in the sensory evaluation, with the highest overall acceptance being sauce containing 4% juice concentrate. When evaluated with marinated chicken breasts, sauce containing 5% juice concentrate achieved the maximum score.

• Progress in Medical Physics
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• v.24 no.3
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• pp.183-190
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• 2013

Recently, the photoacoustic imaging system has been widely and intensively developed, and has been shown the possibility of diagnosis for early stage cancer. In this study, we developed a photoacoustic tomography imaging system with a commercial ultra sound device and a linear array probe. A tube phantom and a chicken breast phantom was made for the possibility of a system as a breast cancer detection. A moving average filter and a band pass filter with 3~6 MHz bandwidth were developed for background noise elimination before delay-and-sum beamforming algorithm was used for image reconstruction. As a result, we showed that some signal processing procedure before beamforming was effective for the photoacoustic image reconstruction.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.157-160
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• 1991

Copper constantan thermocouples connecting to a recording potentiometer were inserted at the center of the patties and the samples were fried. In general, the internal temperature of the patty samples increased approximately $11.1^{\circ}C$ after the samples were removed from the fryer. The desired internal temperature and maximum internal end-point temperature, at different frying temperatures, can be obtained by adjusting the frying time. The yields of the patties decreased as maximum internal end-point temperature increased or as frying time increased. The internal temperature and maximum internal end-point temperature of the patty samples at three frying temperatures were predicted using polynominal regression of a third-order model with one independent variable, frying time. Polynominal regression of a second-order model with maximum internal end-point temperature as the independent variable was used to predict frying yields at three frying temperatures.