• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.629-635
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• 2002

This study was performed to develop low-fat comminuted sausages (LFSs, < 3%) manufactured with 1% single (Konjac flour, KF; kappa-carrageenan, k-CN and Locust bean gum, LBG) or mixed hydrocolloids and to select the best combination which had similar textural characteristics to those with regular-fat (~25% fat) control. In experiment 1, LFSs were formulated with each 1% hydrocolloid, smoked and cooked to an internal temperature of 71.7$^{\circ}C$. The pH range of LFSs was 6.29 to 6.34 and approximately 23~24% of fat was removed in the final products, resulting in the higher moisture and protein contents (%) in LFSs, as compared to regular-fat control. No differences (p>0.05) in cooking loss (CL, %), expressible moisture (EM, %), and hunter color values (L, a, b) were observed with the addition of each 1% hydrocolloid. However, LFSs containing 1% k-CN had textural hardness values similar to those with low-/regular-fat controls, whereas LFSs having either KF or LBG had similar cohesiveness values to those with regular-fat counterpart. Tn experiment 2, two or three mixed hydrocolloids were added to the low-fat sausage formulation. The addition of mixed KF+LBG (KLL) and KF+CN+LBG(KCL) reduced EM and textural hardness values, as compared to low-fat control. Among the treatments, LFSs containing two or three combinations of CN with KF or/and LBG had similar textural characteristics to those with regular-fat control. These results suggested that multiple addition of CN with other hydrocolloids (KF or LBG) for the replacement of fats in LFSs would be recommended for the proper functional and textural properties.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1995.11a
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• pp.115-115
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• 1995

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.02a
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• pp.208-214
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• 2000

• Journal of the korean Society of Automotive Engineers
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• v.14 no.3
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• pp.32-42
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• 1992

본 연구는 1차년도 사업으로 저공해 연료 및 저공해 자동차의 특성을 조사하고 국내외 저공해 연료 및 저공해 자동차의 연구개발 동향을 파악하여 문제점을 분석 정리함으로써 궁극적으로 대체연료 자동차의 실용화에 따른 자동차 연료의 다원화 및 탈석유화 실현에 공헌하고자 한다.

• Journal of Energy Engineering
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• v.16 no.3
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• pp.113-119
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• 2007

The auto-ignition characteristics and combustion behaviors of one-dimensional array of water-in-fuel droplets suspended in a high temperature chamber have been investigated experimentally with various droplet spacing and number of droplets. The fuels used were pure n-decane and emulsified n-decane with water contents varied from 10% to 30%. All experiments have been performed at 920 K under the atmospheric pressure. The number of droplets in an array were fixed as 3 or 5 and its spacing was varied from 3 mm to 7 mm by 1mm interval. The imaging technique with a high-speed camera has been adopted to measure the ignition delay and flame life time. The micro-explosion behaviors were also observed. As the droplet array sparing increased, the ignition delay also increased regardless of water contents. However, the life time of droplet array decreased as the droplet spacing increased. The full combustion time in array of 3 droplets was found to be longer than that for 5 droplets case due to the longer ignition delay.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.118-121
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• 2008

Guar gum, ${\kappa}$-carrageenan, alginic acid and chitosan were applied to pork as a model system, and evaluated as a substitute for inorganic polyphosphate, which is one of the essential additives in conventional meat processing. The tested materials did not alter the fat content or pH of the pork meat; however, they did affect water holding capacity and cooking loss significantly. The pork with added guar gum and ${\kappa}$-carrageenan exhibited lower cooking loss than the pork with added polyphosphate. Also, theses materials showed no negative coloring effect within the pork meat blends, which suggest the possibility for their application in final products. In addition, the pork processed with guar gum showed a similar emulsion stability to that with polyphosphate. Overall, guar gum and ${\kappa}$-carrageenan were confirmed as possible substitutes for inorganic polyphosphate.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.771-776
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• 2016

The acrylate copolymer having good thermal stability, coating and adhesion properties was designed and prepared. We prepared copolymers in >95% high yield using methyl methacrylate, isobornyl methacrylate and 2-hydroxyethyl methacrylate monomers by the bulk and emulsion polymerization techniques. The $^1H$-NMR spectrum was used to identify chemical structure and glass transition temperatures increased from $123^{\circ}C$ to $140^{\circ}C$ confirmed by DSC, DMA and TGA analysis. In addition, as the content of IBMA increased, storage modulus and thermal decomposition temperature increased. As the content of IBMA increased from 10% to 30% in the composition for the entire monomer, tensile strength increased from 22 to 30 MPa in both polymers prepared by bulk and emulsion techniques. The contact angle increased from 70 to up to 88 degrees due to hydrophobic property of IBMA.

• 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.

• Applied Biological Chemistry
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• v.39 no.4
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• pp.274-281
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• 1996

To prepare edible skin gelatin of conger eel such as material fur quality improvement of surimi gel, the defatted skin was limed with 1% calcium hydroxide at $5^{\circ}C$ for 2 days, washed thoroughly with tap water, extracted with 8 volumes of distilled water to dehydrated skin for 2 hours at $50^{\circ}C$. The gelatin extract was centrifuged, filtered and then passed through anion(Amberlite 200C) and cation (Amberlite IR 900) resins. The purified gelatin solution was evaporated and dried by hot-air blast$(40^{\circ}C)$. The gelatin prepared by above condition had the highest quality as revealed by physical property values i.e. 240.5 g in gel strength, $28.0^{\circ}C$ in melting point and $28.0^{\circ}C$ in gelling point. Funtional property values were 56.8% in solubility, 1.8 ml/g in oil binding capacity, 55.0% in emulsifying capacity and 48.5% in emulsifying stability. jelly strength and senso교 evaluation of surimi gel from fish with red muscle were not improved by addition of emulsifying curd from conger eel skin gelatin as emulsifier. Therefore, the conger eel skin gelatin requires a suitable modification of functional group and improvement of processing operation to utilize as a material for quality Improvement of surimi gel.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.112-117
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• 2012

In order to improve or replace the direct addition method of nitrite and ascorbic acid, the effect of nitrite and ascorbic acid-derived gas addition on color development and physical characteristics in emulsified sausage was investigated. Nitrite (150 ppm) and ascorbic acid (450 ppm) were added directly to emulsion in the control group, but in the treatment group nitrite and ascorbic acid-derived gas was used for emulsion. In the control and treatment groups, pH values were higher than raw meat, but these values did not show significant change during the storage in both groups. In the meat color, lightness (CIE $L^*$) and redness ($a^*$) values of control and treatment groups were higher compared to raw meat. The treatment group has lower redness and higher yellowness ($b^*$) values than control group during the storage (p<0.05). However, lightness was not significantly different between control and treatment groups. The cook and storage loss values were significantly different between control and treatment groups (p<0.05), but the water holding capacity and shear force values were not significantly different between groups. These results showed that treatment of nitrite and ascorbic acid-derived gas has a similar effect to direct addition of nitrite and ascorbic acid on color development and physical characteristics in emulsified sausage. Also, these results showed that nitrite and ascorbic acid-derived gas addition may be a good possible alternative of nitrite and ascorbic acid using in emulsified sausage.