• Applied Biological Chemistry
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• v.36 no.1
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• pp.51-57
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• 1993

For the effective untilization of mackerel as a food source, the most desirable processing conditions of mackerel based burger were investigated. The mackerel was beheaded, gutted, washed with tap water and deboned with the meat seperator. Then it was substituted with 15% pig meat and mixed with additives such as 18.3% emulsion curd, 3.0% soybean protein, 2.0% sodium chloride, 2.0% sugar, 0.1% monosodium glutamate, 0.2% polyphosphate, 0.4% sodium bicarbonate, 0.5% beef extract powder, 0.3% onion powder, 0.1% ginger powder and 0.1% garlic powder to a mixed meat. The seasoned mackerel based meat was molded to a thickness of 10 mm and a diameter of 80 mm, fried for 2 min. The examined mackerel based burger was superior to mackerel based burger by another processing conditions.

• Korean Journal of Food Science and Technology
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• v.25 no.4
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• pp.327-333
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• 1993

The processing conditions and quality of sardine surimi were examined: Raw sardine meat was separated, washed in 0.2% $NaHCO_3$ and 0.15% NaCl solution, and then dewatered by centrifuge. The dewatered sardine meat was chopped, mixed with 20% emulsion curd (soybean protein : water : refined sardine oil=1:5:2.6), 4% sorbitol, 4% sucrose, 0.2% polyphosphate and 0.1% sodium erythorbate by stone mortar. The mixed sardine meat was frozen with contact freezer, packed in carton box and then stored at $-25{\pm}2^{\circ}C$. The moisture, crude protein and lipid contents of the sardine surimi product was 73.3%, 15.0% and 6.9%, respectively. Fatty acid composition of product consisted of 28.8% of saturates, 24.3% of monoenes and 47.7% of polyenes and the major fatty acids were 16:0, 20:5, 18:1, 22:6 and 16:1. The results of changes in POV, TBA value, fatty acids, texture and sensory score of products during frozen storage showed that lipid oxidation and freeze denaturation of product could be retarded, and flavor enhanced by addition 20% emulsion curd and 0.1% sodium erythorbate. In an attempt to apply sardine surimi in producing surimi-based product, it was concluded that pollack surimi could be substituted with sardine surimi up to 40% without showing any significant changes in texture and taste of surimi-based product.

• Elastomers and Composites
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• v.47 no.1
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• pp.54-64
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• 2012

Acrylonitrile was introduced in the emulsion SBR to increase compatibility between silica and rubber. AN-SBR/silica compounds showed faster vulcanization time and higher delta torque values than SBR 1721/silica compounds because interaction between nitrile group of AN-SBR and silanol group on the silica surface could make hydrogen bond that prevented adsorption of the accelerator on the silica surface, which improved the vulcanization reaction efficiency and enhanced the degree of crosslinking. AN-SBR/silica compound showed higher values in minimum torque than SBR 1721/silica compound during the vulcanization because AN-SBR has higher molecular weight than SBR 1721 in the raw material. When PEG was added to the SBR 1721 and AN-SBR compounds, vulcanization time was faster than SBR 1721 and AN-SBR compounds without PEG because PEG has a large number of ether linkages which show high compatibility with silanol group on the silica surface that prevented the adsorption of the accelerator and the ingredients on the silica surface, which improved the vulcanization reaction efficiency. In the mechanical properties, AN-SBR compounds showed higher modulus values at 100%, 300% than SBR 1721 compounds because interaction between nitrile group of AN-SBR and silanol group on the silica surface enhanced the degree of crosslinking. In the dynamic properties, AN-SBR compounds showed lower tan ${\delta}$ values at $0^{\circ}C$ than SBR 1721 compounds in accordance with the $T_g$ values. AN-SBR compounds showed lower tan ${\delta}$ values at $60^{\circ}C$ than SBR 1721 compounds because interaction between acrylonitrile and silica caused strong filler-rubber interaction that induced low energy dissipation by the filler-filler interaction.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.254-259
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• 1992

The processing conditions and food components of meaty textured sardine burgers were studied to develope a new form of burger, The separated sardine meat was chopped, mixed with 14.1% emulsion curd, 1.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.1% monosodium glutamate, 8.0% bread powder, 0.4% onion powder, 0.1% garlic powder, 0.1% ginger powder and 3.0% soybean protein by remodeled stone mortar. This seasoned sardine meat was fried in soybean oil $(165{\pm}2^{\circ}C,\;3min)$. The main fatty acids of sardine burger were palmitic acid, oletic, acid, linoleic acid, eicosapentaenoic acid and docosahexaenoic acid. Amino acid composition of sardine burger were mainly consisted of histidine, glutamic acid, leucine and lysine. The major taste compounds in the product were revealed nucleotides and their related compounds $(11.19{\sim}11.96\;{\mu}mole/g)$ such as IMP and free amino acids (1824.8 mg/100g) such as histidine, glutamic acid, leucine and lysine. Total creatinine, betaine and trimethylamine oxide were seemed to act an auxiliary role in taste of product.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.498-504
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• 1989

Processing conditions and food components of frozen seasoned anchovy meat products were investigated. The separated anchovy meat was chopped, mixed with 12.8% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.2% monosodium glutamate, 0.3% onion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein, and 0.2% sodium erythorbate by remodeled stone mortar. This seasoned anchovy meat was frozen with contact freezer, Packed in a carton box and then stored at $-25{\pm}2^{\circ}C$. The major fat acids of product were linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid. Amino acid composition of product were mainly consisted of Glu, Asp, Leu, Lys and Ala. The taste compounds of product were IMP 160.0 mg/100g ; free amino acids such as Glu, His, Ala, Leu 503.7 mg/100g ; total creatinine 158.3 mg/100g and small amounts of betaine, TMAO.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.1
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• pp.82-89
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• 1998

Partial hydrolyzing condition for low-molecularized alginate and rheological properties such as viscosity, solubility, emulsitying ability, oil absorption capacity, bile acids binding and metal ion binding of the low-molecularized alginates from the sea mustard ( Undaria pinnatifida) and giant kelp (Macrocystis pyrifera) were investigated. Alginate from sea mustard was regularly hydrolyzed with the increase of HCl concentration in the range of 0.2 N to 0.5 N and with the prolonged reaction time at $100^{\circ}C$. The molecular weight of alginate was decreased to a part of 100 after hydrolysis for 50 min with 0.3 N HCl. The ratio of mannuronate to guluronate was increased with the acid hydrolysis and total yield was estimated to be $75\%\~80\%$. Low-molecularization of alginate was featured in the apparent decrease of viscosity, whereas solubility, emulsifying ability, and bile acids binding ability were increased with the low-molecularization. Oil absorption capacity of the acid$\cdot$alkali soluble alginate was slightly higher than that of the water soluble alginate. Metal ion binding capacity was the highest in acid$\cdot$alkali soluble alginate, and decreased with the low-molecularization.

• Polymer(Korea)
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• v.36 no.2
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• pp.208-215
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• 2012

To study the effect of surface crosslinked layer on the crosslinked poly(sodium acrylate) (cPSA) absorbent, we synthesized several surface crosslinked cPSAs with 5, 10 and 20 g of ethylene glycol dimethacrylate (EGDMA) by an inverse emulsion polymerization method to delay the absorption of excess water in concrete. We measured the compressive and flexural strength of mortars having 0.5, 1.0 and 1.5 wt% cPSA-EGDMA. We observed the increase of compressive and flexural strength of the cPSA-EGDMA added cement mortars except for the 0.5 wt% cPSA-EGDMA (20 g) added cement mortar. 1.0 wt% cPSA-EGDMA (5 g) added cement mortar showed about 16% and 10% increased compressive and flexural strength than those of plain cement mortar. To study the effect of porosity on compressive and flexural strength, we used FE-SEM and porosimeter. FE-SEM analysis showed swollen cPSMAEGDMA (5 g) filled between calcium silicate hydrate (C-S-H) crystals. We observed the decreased porosity of the cPSA-EGDMA added cement mortars than that of plain cement mortar. 1.0 wt% cPSA-EGDMA (5 g) cement mortar showed the lowest porosity of 16.5%.

• Applied Chemistry for Engineering
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• v.16 no.1
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• pp.81-85
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• 2005

Pressure sensitive adhesive (PSA) was prepared by semi-batch emulsion polymerization of acryl monomers in the presence of reactive and non-reactive carboxylated polyurethane resin (PUR). Effects of the PUR type, its content, and crosslinker feeding method on the adhesive properties of the PSA was investigated. In this experiment, the PSA prepared with the reactive PUR showed better adhesive property then the PSA with the non-reactive PUR. Especially, peel strength of the PSA, where acetoacetoxy ethyl methacrylate and 1,6-hexane diamine as crosslinkers were introduced, was dramatically enhanced in severe humidity condition due to the interfacial crosslinking.

• Journal of Adhesion and Interface
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• v.10 no.1
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• pp.1-10
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• 2009

The waterborne acrylic pressure-sensitive adhesive in the basis of butylacylate (BA) and 2-Ethylhexylacrylate (2-EHA) was synthesized and the methyl methacrylate (MMA) have been used to give the rigidity perfroamce. The polymreric latex was synthesized using butyl acrylate (BA), 2-ethylhexyl acrylate (EHA), methyl methacrylate (MMA) and each 1, 2, 3% of various functional monomers. The dimethyl-2-imidazlidon acrylate and 2-acrylamido-2-methyl-1-propanesulfonate was used in order to increase the wetting properties of acrylic emulsion. To study of properties of functional monomer, The polymreric latex was synthesized various functional monomers each 1, 2, 3%. The 2-acrylamido-2-methyl-1-propanesulfonate showed the best properties. Latex with acrylic acid and dimethyl-2-imidazlidon acrylate had good peel strength, holding power, but it showed that they didn't separate from adhered cleanly by weak cohesion strength. The adhesion performance was increased by increasing amount of 2-acrylamido-2-methyl-1-propanesulfonate however latexes with upper 7% 2-acrylamido-2-methyl-1-propanesulfonate showed that the properties of PSA decreased.

• Polymer(Korea)
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• v.31 no.6
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• pp.538-542
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• 2007

This study is on the performance analysis of modified asphalts which were prepared by mixing the asphalt with polymer modifiers of varying compositions which were synthesized by the emulsion polymerization method. Thermal properties of mired asphalt were investigated by DSC (differential scanning calorimetry), and dispersion of modifiers in asphalt was investigated by the fluorescence microscope. Dynamic stability and permanent deformation velocities of mixed asphalt were investigated by wheel tracking measurements. Modifier 6 showed the best results in both penetration test and wheel tracking measurement among investigated modifiers, which supports MMA(methyl methacrylate) moiety in modifiers plays better contribution for the enhancement of asphalt performance than styrene moiety does.