• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.204-208
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• 2004

표고버섯가루 첨가량과 지방대체제의 첨가 유무에 따른 저지방 소시지의 이화학적 및 조직학적인 성상에 대하여 조사하였고 기존의 유화형 소시지와 유사한 성상을 갖는 저지방 처리구를 선별하기 위하여 본 연구를 실시하였다. 지방대체제를 첨가한 경우 수분함량이 높았으나 적색도는 낮았다. 표고버섯 첨가량이 증가함에 따라 명도는 낮았으나 황색도는 증가하였다. 경도의 경우 지방대체제 첨가와 표고버섯 첨가량에 따라 상관관계를 보였으며 각각의 표고버섯 첨가량에서 지방대체제의 첨가는 저지방 소시지의 경도를 낮추었다. 한편 지방대체제를 첨가하지 않은 경우 경도는 표고버섯가루의 첨가량이 증가할수록 유의적으로 낮았으나, 지방대체제를 첨가한 경우 표고버섯 첨가량이 1% 이하에서는 감소하였으나 그 이상 첨가시 변화가 없었다. 관능검사결과 지방대체제와 표고버섯가루 1% 이상 첨가 시 비 선호경향을 보였다. 결론적으로 지방대체제를 첨가하지 않을 경우 표고버섯 1% 첨가는 기존의 유화형 소시지와 유사한 경도를 보였으나, 지방대체제를 첨가한 경우 표고버섯가루 1% 이상 첨가는 불필요한 것으로 판단된다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.209-212
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• 2004

본 연구는 도토리 가루가 지방대체제로 저지방 소시지 제조 시 첨가하여 기존의 유화형 소시지와 유사한 성상을 갖는 적정 형태와 적정량을 구하기 위하여 실시하였다. 도토리가루의 첨가 형태에 따른 이화학적 및 조직학적인 성상에는 차이가 없었으며, 첨가량이 0.5에서1.0%로 증가할수록 점성이 감소하였다. 한편 도토리 가루를 첨가한 저지방 처리구는 유화형 대조구와 명도에서만 차이를 보일 뿐 다른 이화학적 및 조직학적 성상에서는 차이를 보이지 않았다. 따라서 도토리 가루 0.5%를 저지방 소시지 제조시 첨가하여 Gelcarin을 첨가한 지방대체제와 유사한 성상을 보임으로써 도토리 가루의 지방대체제로서 이용 가능성을 시사하였다.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.577-582
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• 2002

Effects of the addition of single or blends of konjac flour (KF), carrageenan (CN), and soy protein isolate (SPI) into the sausage formulation were determined based on the physico-chemical and textural characteristics of low-fat comminuted sausage (LFS, fat <3%). LFSs had a pH range of 6.10 to 6.16, 77-79% moisture, <3% fat, and 13-15% protein contents, whereas regular-fat sausages (RFSs) had a pH value of 6.11, 62.5% moisture, 19.4% fat, and 11.9% protein. LFSs containing fat replacers were reduced (P<0.05) cooking loss (CL, %). KF alone or mixed with other hydrocolloids slightly improved the water-holding capacity, whereas CN increased (P<0.05) the gel strength, resulting in higher hardness values. Replacement of 6% lean meat with 1.5% SPI alone increased (P<0.05) yellowness (Hunter b value) and expressible moisture (EM, %). TPA values of KF+CN+SPI were the most similar to those of RFSs. These results indicated that triple addition of KF, CN and SPI at the ratio of 1 : 1 : 3 in LFS formulation improved functional properties, as compared to the low-fat control, and had textural characteristics most similar to those with RFSs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.694-699
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• 2005

The aim of this study was to develop muffins in which corn bran fiber was substituted 10, 30, 50 or $70\%$ for fat and the quality characteristics were compared with a full-fat counterpart. The volume and height of muffin was highest in control and decreased with increasing corn bran fiber content, but no difference in weight was observed (p<0.05). The incorporation of corn bran fiber in the product lowered lightness and redness values but decreased yellowness values. The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with increasing corn bran fiber levels. Scanning electron microscope showed that the size of air cells was decreased with increasing corn bran fiber levels. Sensory analysis yielded muffin with $30\%$ substitution of butter with corn bran fiber was considered to be as acceptable as control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.858-864
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• 2001

This study was performed to investigate the effect of sodium lactate (SL, 60%) and a mixed fat replacer (FR) on the product quality and shelf-life effect of low-fat bologna sausage (LFBS) in a model system during refrigerated storage. Low-fat and regular-fat bologna sausages had pH values ranged from 6.15 to 6.30 and water activity values ranged from 0.95 to 0.96. LFBS had a moisture content of 74~76%, <2% fat and 14~15% protein, whereas regular-fat bologna had 60% moisture, 22% fat and approximately 12% protein in the final products. Expressible moisture (%) increased (p<0.05) in all bolognas, resulting in the soft texture, as the storage time (weeks) increased. LFBS manufactured with SL and a FR had lower (p<0.05) the cooking loss (%) and had higher (p<0.05) texture profile analysis (TPA) values than the regular-fat counterpart. As the sodium lactate level increased up to 5% in the formulation of LFBS, vacuum purge and TPA hardness values also increased (p<0.05), but thiobarbituric acid (TBA) values decreased (p<0.05). Total plate counts of LFBS were reduced (p<0.05) when the addition level of 60% SL solution was more than 3.3%. This result indicated that the increased level of SL (>3.3%) in the combination of a FR in the formulation of LFBS improved the product quality and did inhibit the total microbial growth of LFBS during storage, as compared to the control.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.244-248
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• 1999

Soondae was prepared with porcine plasma or egg white as a substitute of porcine blood and their nutritional value was evaluated for th purpose of improving the quality of Soondae. The total energy of Soondae was 181.9 kcal/100 g with the composition of 66.14% moisture, 9.25% protein. 10.44% fat, 0.89% ash, 0.54% fiber, and 12.74% carbohydrate. As the percentage of porcine plasma increased, the total energy was decreased. For the minerals, Fe content was the highest in original Soondae (8.5 mg/100 g) and the contents of Fe, Na, K were decreased with the increase of porcine plasma or egg white. The glutamic acid, leucine, lysine, glycine, and alanine were the major portion of the amino acid contents in Soondae. The U/S ratio was increased with the proportion of porcine plasma and egg white. The cholesterol content of original Soondae (66.6 mg/100 g) was decreased by 25.73% in porcine plasma Soondae and by 36.98% in egg white Soondae.

• Korean Journal of Clinical Pharmacy
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• v.23 no.1
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• pp.14-19
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• 2013

Background :긴 측쇄의 트리글리세라이드(long chain triglyceride, LCT)는 대두 또는 홍화씨로부터 제조된 지방유제의 주요 성분이다. 중 측쇄 트리글리세라이드(medium chain triglyceride, MCT)는 LCT와 다른 물리적 성질을 가지고 있다. MCT의 지방산은 LCT의 지방산 보다 작은 분자량을 가지기 때문에 물에 더 잘 녹으며 다른 경로를 통하여 더 빨리 대사된다. Objectives & Methods :본 연구에서는 지방산의 길이에 따른 고영양수액제(total nutrient admixture, TNA)의 안정성을 비교하기 위하여 서로 다른 LCT와 MCT 조성을 가지는 4 가지 TNA 처방의 안정성을 실온 및 냉장 조건에서 측정하였다. Results :그 결과 MCT와 LCT의 혼합 조성의 TNA는 LCT 단독 조성의 TNA 와 유사한 안정성을 나타내었다. MCT와 LCT 혼합 TNA는 LCT 단독 TNA에 비하여 작은 입자크기를 보였지만 외관, 산도, 과산화수소가, 삼투농도, 아연 농도, 니코틴아미드 및 리보플라빈 농도에서는 의미 있는 차이를 보이지 않았다. Conclusion : 따라서 MCT와 LCT의 혼합 TNA는 LCT 단독 조성 TNA에 상응하는 안정성을 가지고 LCT단독 TNA을 대체제로 사용할 수 있다. 결론적으로, TNA의 2가지 타입 모두 3일 동안 실온과 냉장에서 안정하고, MCT와 LCT의 혼합 TNA는 LCT 단독 조성 TNA보다 생리화학적으로 더 안정하므로 환자들에게 좀 더 효과적인 에너지원이 될 것으로 전망된다.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.156-160
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• 2006

본 연구의 목적은 기존의 고지방 발효 소시지의 지방을 감소시키기 위해 만든 저지방 발효 소시지의 지방 대체제 효과를 평가하고 항 콜레스테롤과 항 고혈압 활성을 갖는 기능성 유산균주를 이용하여 발효 소시지를 제조 및 평가하기 위하여 실시하였다. 저지방 발효 소시지는 고지방 발효 소시지들에 비해 숙성시간을 거의 $1{\sim}2$주 정도 단축시킬 수 있었지만 외관상 주름이 많고 관능평가에서 고지방과 중지방에 비하여 선호도가 낮았다. 소시지들의 콜레스테롤 함량은 지방 함량이 감소됨에 따라 감소되었다. 항고혈압 활성을 갖는 유산균주를 이용한 저지방 처리구는 저지방 대조구와 유사한 ACE 억제 활성을 가졌다. 이상의 결과에서 발효소시지의 과다한 지방을 감소시키기 위하여 중지방(${\sim}25%$)이 보다 적당하다고 평가되며 항고혈압과 콜레스테롤 저하 균주가 포함된 기능성 발효소시지의 개발은 건강 식육제품에 기여할 것으로 판단된다.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.217-226
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• 2008

Product quality of low-fat sausages(LFSs) manufactured with two types(powder and hydrated) and two levels(0.5 and 1.0%) of Acorn powder was evaluated as a potential fat replacer. The addition of Acorn powder did not affect the product quality of LFSs (P>0.05), however 0.5% and hydrated Acorn was better sensory flavor than 1.0% and powder counterparts. The addition of Acorn into the LFSs decreased the expressible moisture(%) except for 0.5% powder type and decreased Hunter L-values in LFSs. The addition of 1.0% hydrated Acorn lowered sensory saltiness than those of other LFSs and regular-fat control. These results indicated that Acorn powder can be used to manufacture LFSs as a fat replacer and 0.5% with hydrated form had better characteristics than 1.0% and powder counterparts. Future research will be performed to prevent the color change with the addition of Arcon powder in LFSs.

• KDI Journal of Economic Policy
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• v.13 no.2
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• pp.41-67
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• 1991

Local autonomy of Korea's lower-level local council has been reinstated following elections last March for the first time in thirty years. Last June, we had elections for the upper-level local council. Mayors, governors, and administrative chiefs of cities, provinces and other local government bodies are slated for elections in the first half of next year. The impacts of local autonomy are taking effect in not only the political sphere, but also the administrative and economic spheres. In fact, it seems that some modification of all economic policy making and administration is inevitable. Since the initiation of local autonomy, in order to make the economy work more efficiently, it has become quite important to examine the impact of local autonomy on the national economy. The areas of local autonomy include independent legislative power, administrative power, organizational power, and most important of all, the independent public financial power of the local governments. The purpose of this paper is to examine the effects of local autonomy on the national economy and ways of enhancing the role of local public finance to facilitate settlement and development of the local autonomy system. Local autonomy will contribute to the continuous growth of our economy, allow balanced development, and generate greater efficiency. However, local autonomy can also incur economic costs causing at times short-term price instability, inefficient resource allocation, through tax competition and tax exporting, and insolvency of local government due to abusive fiscal operation. To reduce these side effects, different alternatives must be considered. Local autonomy systems generally provide more efficient resource allocation than centralization. But in the model used in Chapter 3 of this paper, the relative efficiencies of both local autonomy and centralization are determined by comparing the elasticity of substitution between national public goods and local public goods. If the elasticity of substitution is bigger than one, centralization provides a more efficient resource allocation. The development of local autonomy could be attained through democratization of the local public finance system including the following three propositions. I) The independence of public financial power of local governments should be established over central government. Furthermore, a democratically operated scheme of intergovernmental fiscal coordination is especially necessary. 2) In the operation of local finance, direct democracy is needed to induce the voluntary participation of local residents. The residents can take part in planning both the local budget and the development of the community. To attain this goal, all the results of local finance operations should be made public. 3) Among economic ill-effects of the local autonomy system, the most serious one is the possibility of insolvency of local governments. Therefore, measures to limit abusive spending by the local governments should be introduced, such as the fiscal restraints system adopted in the United States.