• Food Science of Animal Resources
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• v.32 no.3
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• pp.323-329
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• 2012

In order to investigate the rheological properties of myofibrillar protein (MP) mixed with tapioca starch (TS; 0, 1, and 2%) at various salt concentrations (0.1, 0.3, and 0.45 M), viscosity, gel strength, differential scanning calorimeter (DSC) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were measured. Viscosity of MP increased with increasing salt concentrations (p<0.05), but not with the addition of TS. The addition of TS improved gel strength and cooking yield at all salt concentrations (p<0.05). DSC results demonstrated that the starting peak of TS gelation was observed at $55^{\circ}C$, however, no differences in peak were observed with various salt and TS levels (p>0.05). SDS-PAGE profile also showed no differences in protein bands for pork myofibrillar protein with various salt and TS levels. Based on the model study, pork model sausages with various levels of tapioca (0, 1, and 2%) and TG (1%) were manufactured. The pork model sausages with 2% TS increased pH and water holding capacity (p<0.05), while those with TGase (1%) increased most textural properties, regardless of the addition of TS. Thus, the combination of 1% TG with 2% TS improved the gel strength and water holding capacity in the meat products.

• Journal of the Korea Organic Resources Recycling Association
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• v.2 no.1
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• pp.51-64
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• 1994

To compost the food garbage with the dry bean curd and sawdust as the bulking agents, the method of high-speed fermentation by the characteristic microorganisms group was applied. The results of experiments are summarized as follows ; 1. Korean food garbage, which is high in water content, is difficult to compost only by microorganism fermentation without the addition of bulking agents such as dry bean curd cake and sawdust. 2. Weight reduction rates are ranging from 35.6% to 64.5% and varying with the composition of food garbage. The less weight reduction rate is, the longer continuous-fermentation is. And the color of compost is changing sequentially as yellow -> brown -> black. 3. Comparing with the controlled microorganism group, the weight reduction rate and $H_2CO_3$ production rate in the characteristic microorganism group fermentation reactors are higher. And the fermentation rate is satisfactory when the characteristic microorganism group is added. 4. The value of fermented composting as fertilizer diminishes, and the contents of Total Nitrogen, $P_2O_5$, $K_2O$ increase on the condition that the fermentation continues. However, the organic contents and C/N ratio diminish as the fermentation continues. 5. The high-speed fermentation technology demonstractes the possibility of recycling as well as the reduction of composting time provided that it is applied as a pretreatment process for composting.

• Journal of the Korea Organic Resources Recycling Association
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• v.5 no.2
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• pp.29-37
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• 1997

Because food waste have high moisture content, landfill or incineration is not most suitable. The reuse of food waste by composting contribute to solve resourse, environmental, aglicultural problems. The purpose of this research is to optimise operating conditions and to develop new microorganisms for recycling of food waste by ultilizing small-scale composting equipment. The reduction rate of food waste was 75~85% by weight, and it was coincided with moisture reduction. When initial moisture was 25%, 45% and 60%, C/N ratio on based net weight was 9.8, 10.7 and 11. 8, respectively. And it was suitable for composting. But, The developed microorganism, PNU2, was better than existing commercial seed in the activity based on $CO_2$ concentration.

• Applied Biological Chemistry
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• v.29 no.4
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• pp.352-358
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• 1986

The relationship between weight reduction and rehydration of dehydrofrozen potato was determined. At initial stage of dehydration sliced potato lost moisture rapidly. After drying for 2 hours weight reduction of sliced potato was 56% for Superior var., and 55% for Irish Cobbler. The empirical drying equations were obtained as follows: ${\frac{M-M_e}{M_o-M_e}}={\exp}(-0.4487\;{\theta}^{1.2328})$ and ${\frac{M-M_e}{M_o-M_e}}={\exp}\;(-0.4951\;{\theta}^{1.1949})$ for Irish Cobbler and Superior, respectively, where $M_o$, $M_e$, and M are dry base moisture content(%) of initial, equilibrium and at time ${\theta}$ in hour, respectively. With the decrease of weight above 50%, the rehydration rate decreased sharply and the color index L value also decreased while a and b increased. Lightness of dehydrofrozen potato decreased slightly and rehydration rate remained constant during storage at $-18^{\circ}C$. The sulfite treatment led to increase of L value and decrease of a and b values.

• Journal of the Korea Organic Resources Recycling Association
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• v.7 no.2
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• pp.105-111
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• 1999

This study was performed about composting in a batch reactor of laboratory scale using garbage waste and swine waste. Sawdust and coconut peat were materials to control optimum moisture, C/N ratio and specific gravity in the study. Comparing compost using only sawdust with compost using sawdust and coconut peat, the latter was higher at reduction rate and decomposition rate. Coconut peat was accelerated aerobic fermentation, because it had moisture holding ability, initial moisture was low, ventilation was good and control of optimum specific gravity was possible. Compost by only garbage waste was under standard of manure. but mixtures in same proportion of garbage waste and swine waste producted high quality compost. CEC value was average 63.8me/100g. The initial C/N ratio of compost was regulated effectively because of high C/N ratio of sawdust. As the C/N ratio(>40) was higher, reduction rate was higher. During the composting C/N ratio was improved more and more.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.182-185
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• 2005

본 연구는 식염첨가량을 달리하여 제조한 로인 햄의 품질특성을 평가하고, 제조 가능한 최저식염첨가수준을 결정하고자 실시하였다. 식염첨가량을 0, 0.5, 1.0, 1.5, 2.0%로 달리하여 염지액을 다침주사로 주입한 로인 햄의 이화학적 및 조직학적 및 관능적 성상을 평가하였고, 고염처리구와 비교하였다. 제조한 로인 햄의 pH, 그리고 수분, 지방, 단백질 함량은 각각 5,8${\sim}$5.9, 66${\sim}$70%, 1${\sim}$l.3%, 21${\sim}$26%였다. 수분함량은 식염 무첨가구가 첨가구에 비하여 유의적으로 낮게 나타났고, 반면에 단백질함량은 식염 무첨가구가 첨가구에 비하여 유의적인 차이를 보이며 높게 나타났다. 색도는 명도에서만 고염 처리구 중 1.5%가 저염 처리구 0.5%이하와 차이를 보였다. 보수력은 식염첨가량에 따른 유의적 차이를 보이지 않았고, 반면에 가열감량은 식염 무첨가구가 0.5%이상의 식염 첨가구에 비해 유의적인 차이를 보이며 높게 나타났다. 조직학적 특성을 평가하기 위해 실시한 allo-kramer 전단력 측정 결과, 식염 무첨가처리구는 0.5${\sim}$1% 식염첨가구에 비하여 높게 나타났으나, 1.5${\sim}$2% 첨가처리구와는 유의적인 차이를 보이지 않았다. 관능검사 곁과에서 식염 무첨가구는 평가항목 전반에 걸쳐서 좋지 않은 것으로 평가되었으며, 특히 다즙성, 색도, 염도 및 총체적인 항목에서 매우 낮게 평가되어 제품으로서 가치를 상실하였다. 반면에 0.5% 이상의 식염 첨가구는 식염첨가량에 관계없이 유사한 관능적 특성을 보였으며, 2.0%의 고염 처리구는 오히려 염도에서 다른 평가항목보다 낮게 평가되었고, 1.0% 식염 첨가구는 오히려 조직감과 염도에서 매우 좋게 평가되었다. 이러한 결과는 제조 가능한 식염첨가최저수준은 0.5%이상임을 보여주었다. 따라서 로인 햄의 제조에 필요로 되는 식염의 첨가량은 0.5${\sim}$1.5% 범위로 평가된다. 차후의 연구로는 저염 로인 햄의 경우 품질의 저하를 보완할 수 있는 기능성 첨가물이나 가공기법이 필요할 것으로 보인다.

• Korean Journal of Food Science and Technology
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• v.49 no.4
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• pp.396-400
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• 2017

The quality of emulsion-type sausage manufactured using various amounts of red yeast rice powder (0, 1, 2, 3%) was investigated. Moisture and ash content increased, whereas the protein content decreased, upon increasing the red yeast rice powder content. The pH, lightness, and yellowness values of the uncooked and cooked samples decreased upon increasing the red yeast rice powder content. The redness of the cooked and uncooked samples containing 3% red yeast rice powder was higher than those of others. Cooking loss and emulsion stability of samples decreased upon increasing red yeast rice powder contents. Samples containing 2 and 3% red yeast rice powder showed lower viscosity than others. Sensory evaluation of samples increased with increas in red yeast rice powder content. Thus, red yeast rice powder improved the physicochemical and sensory properties of emulsion-type sausage.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.72-76
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• 1996

Hot air drying of Lentinus edodes was studied using the microcomputer drying system that can control the drying parameters such as air temperature, relative humidity and a weight-loss of water. The physico-chemical properties of dried products were measured in order to investigate the drying characteristics. The mechanism of water movement during air drying of Lentinus edodes closely followed the Page model. That was $M-M_c/M_0-M_c\;=\;\exp\;(-0.275t^{1.154})$ at $50^{\circ}C$ and 20% RH. The free amino acids increased with increased relative humidity. The color and browning degree increased with increased air temperature and relative humidity. The rehydration rate was low when the air temperature and relative humidity were high.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.19-23
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• 2001

Physicochemical properties including viscosity, temperature and pH stability, color turbidity and moisture retention power of xylooligosaccharide(XO) as food material were investigated to apply to food process. The viscosity of 70 bx XO was 930 cP at $20^{\circ}C$ and 90 cP at $60^{\circ}C$, which was higher than that of sugar but lower than that of other oligosacchrides. XO remained stable after heat treatment for 1hr at $100^{\circ}C$ and pH 2.5 to 8.0 indicating excellent heat and pH stability. The pH of XO was measured $5.0{\pm}0.1$ and the color turbidvity of XO was very low at pH $2.5{\sim}4.0$. The color turbidity of XO increased as pH increased, but it was not high enough to affect food process. When heated with 1% glycine the color turbidity of XO was very low and changed little with pH changes. To measure moisture retention power XO was stored at $25^{\circ}C$ and 75% relative humidity for 71 day. XO retained more than 95% of the original weight; whereas sugar lost 28%. These results suggest that XO has useful physicochemical properties for various food process to improve the functionality of food.

• Journal of Animal Science and Technology
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• v.47 no.3
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• pp.391-396
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• 2005

이 연구는 거세가 제주 수말 비육시 성장 및 육질에 미치는 영향을 구영하기 위해 수행되었다. 24필(16-20개월령 )의 제주마를 12두씩 대조구(비거세)와 거세구에 3반복 (반복 당 4두)으로 배치하여 380일 동안 비육 시험을 실시하였다. 건초와 물은 자유급식 시켰고, 농후사료는 초기 260일 동안 체중의 1.25%, 후기 120 일 동안은 체중의 1.5% 급여하였다. 일당증체량과 사료섭취량은 처리 간 차이가 없었다. 등심단면적은 거세시 다소 증가되었고(P < 0.05), 근내지방도도 유의적 차이는 없었지만(P=0.08) 거세에 의해서 개선되는 경향을 보 였다{2.10 vs 1.59). 거세에 의해서 말고기 등심의 조지방 힘량은 증가된(P < 0.01) 반면, 수분과 조단백질 함량 은 감소되는 경향을 보였다 등심의 육색, pH, 가열감량 및 보수력은 거세 유무에 따른 차이를 보이지 않았 으나， 전단력은 거세구가 다소 감소하는 경향을 보였다(5.2vs 6.4 kg / 1.0-cm diameter core). 말고기 관능평가 에서는 거세구가 비거세에 비해 다즙성 연도 및 향미에서 개선된 경향을 보였다. 이 연구 결과, 제주마를 거 세 비육함으로써 근내지방도를 증가시켜 말고기의 육질을 개선시킬 수 있을 것으로 사료된다.