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Effect of Processing Conditions on the Physical and Sensory Characteristics of Pork Cutlets (가공조건이 Pork Cutlet의 물리적 및 관능적 특성에 미치는 영향)

  • Kim Il-Suk;Min Joong-Seok;Lee Sang-Ok;Jang Aera;Kim Dong-Hoon;Jin Sang-Kuen;Lee Mooha
    • Food Science of Animal Resources
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    • v.24 no.4
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    • pp.319-325
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    • 2004
  • The objective of the present study was to investigate the effect of processing conditions on the physical and sensory properties of pork cutlet produced from chilled pork loin (T1), the cured and massaged chilled pork loin (T2), the cured and massaged frozen pork loin (T3), frozen pork loin (T4), massaged frozen pork loin (T5). Water holding capacity (WHC) of pork cutlets were not significantly different among the treatments. In chilled pork loin, WHC of T2 were slightly higher than that of T1. T4 showed the lowest WHC among all treatment group. In meat color, CIE L$\^$*/, a$\^$*/. b$\^$*/ values in chilled pork loin were not significantly different between T1 and T2. L$\^$*/ values of T3 and T5 were higher than that of T4. a$\^$*/ values were not significantly different among the all treatments. T3 produced through the curing and massaging treatment showed the highest tenderness in shear force (p< 0.001), while force value (kg/㎤) of T4 were the highest among all treatments. Separation ratio of wheat dough from pork cutlet was highest (p.<0.001) in T4. In triangle test, T1 : T3 combination was higher than that of other pairs. No differences in acceptability of sensory evaluation were observed among T1, T2, T3, and T5 groups, while the frozen pork showed the lowest (p<0.001) acceptability. In conclusion, pork cutlets from T4 with the curing and/or massaging process showed similar acceptance than those from chilled pork loins, and this treatments may contribute to promote the consumption of frozen pork loins.

Eutrophication and Freshwater Red-tide Algae on Early Impoundment Stage of Jeolgol Reservoir in the Paikryeong Island, West Sea of South Korea (백령도 절골저수지의 부영양화와 담수적조)

  • Lee, Heung-Soo;Hur, Jin;Park, Jae-Chung;Shin, Jae-Ki
    • Korean Journal of Ecology and Environment
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    • v.39 no.2 s.116
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    • pp.271-283
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    • 2006
  • A systematic water quality survey was conducted in August, 2005 for a drinking water supply reservoir (the Jeolgol reseuoir located in an island), which is at an early stage of impoundment, to investigate the causes of water color deterioration of the reservoir and the clogging of filter beds of a water treatment plant. The reservoir shape was simple and its average depth was 5.5 m, increasing from upreservoir toward the downreservoir end near the dam. Dissolved oxygen (DO) and chloropllyll-a (chi-a) showed a large variation while water temperature had a smaller range. Transparency ranged from 0.6 to 0.9 m (average 0.7 m). The average value of turbidity was 9.3 NTU, ranging from 8.0 ${\sim}$ 12.1 NTU. The transparency and the turbidity appear to be affected by a combination of biological and non-biological factors. The poor transparency was explained by an increase of inorganic colloids and algal bloom in the reservoir. The blockage of the filter bed was attributed to the oversupply of phytoplanktons from the reservoir. The range and the average concentration of chi-a within the reservoir were 31.6 ${\sim}$ 258.9 ${\mu}g\;L^{-1}$, 123.6 ${\mu}g\;L^{-1}$ for the upper layer, and 17.0 ${\sim}$ 37.4 ${\mu}g\;L^{-1}$, 26.5 ${\mu}g\;L^{-1}$ for the bottom layer, respectively. A predominant species contributing the algal bloom was Dinophyceae, Peridinium bipes f. occultatum. The distribution of Peridinium spp. was correlated with chi-a concentrations. The standing crop of phytoplankton was highest in the upreservoir with $8.5\;{\times}\;103\;cells\;mL^{-1}$ and it decreased toward the downresevoir. Synedra of Bacillariophyceae and Microcystis aeruginosa of Cyanophyceae appeared to contribute to the algal bloom, although they are not dominated. It is mostly likely that sloped farmlands located in the watershed of the reservoir caused water quality problems because they may contain a significant amount of the nutrients originated from fertilizers. In addition, the aerators installed in the reservoir and a shortage of the inflowing water may be related to the poor water quality. A long-term monitoring and an integrated management plan for the water quality of the watersheds and the reservoir may be required to improve the water quality of the reservoir.

Changes in the Quality of Beef Jerky Containing Additional Red Wine (적포도주를 첨가한 우육포의 저장 중 품질 변화)

  • Jung, In-Chul;Park, Hyun-Sook;Lee, Kyung-Soo;Choi, Young-Jun;Park, Sung-Sook;Moon, Yoon-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.18 no.5
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    • pp.789-796
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    • 2008
  • This study was carried out to investigate the effect of the addition of red wine on the color, water activity, hardness, pH, 2-thiobarbituric acid (TBARS) value, volatile basic nitrogen (VBN) content and total plate count of beef jerky during storage at room temperature for 4 weeks. Beef jerky was prepared using three variations: beef jerky containing 50 mL water (T0), beef jerky containing a combination of 25 mL water and 25 mL red wine (T1) and beef jerky containing 50 mL red wine (T2). The lightness ($L^*$) was the lowest at the 4-week storage period, and the $L^*$ value of T1 and T2 were lower than that of T0 (p<0.05). The redness ($a^*$) tended to decrease during storage, with the $a^*$ value of T1 and T2 being higher than that of the T0 (p<0.05). The yellowness ($b^*$) during storage was not changed, and the $b^*$ value was not significantly different among the different samples tested. The water activity decreased during storage and T0, T1 and T2 was 0.57, 0.57 and 0.60 after 4 weeks of storage, respectively(p<0.05). The hardness increased during storage and the hardness of T2 stored for 4 weeks was lower than that of T0 and T1 (p<0.05). The pH was decreased with an increase in storage time (p<0.05). The TBARS value increased during storage and the TBARS value of T1 and T2 stored for 4 weeks was lower than that of T0 (p<0.05). The VBN content increased during storage and T2 stored for 4 weeks showed the lowest (p<0.05). The total plate count tended to increase during storage, and T0 stored for 4 weeks showed the highest (p<0.05).

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Effects of Postharvest Treatments of Calcium, Lysophosphatidyl ethanolamine (LPE), and 1-Methylcyclopropene (1-MCP) on the Fruit Quality during Simulated Marketing in Asian Pears (Pyrus pyrifolia Nakai) (모의유통 환경에서 동양배 품질에 미치는 수확 후 칼슘, Lysophosphatidyl ethanolamine (LPE), 1-Methylcyclopropene (1-MCP) 처리의 영향)

  • Lee, Ug-Yong;Choi, Jin-Ho;Lee, Jin-Wook;Kim, Joonyup;Kim, Ui-Dong;Chun, Jong-Pil
    • Journal of Bio-Environment Control
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    • v.27 no.4
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    • pp.312-318
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    • 2018
  • We investigated the effect of postharvest treatments of calcium chloride, lysophosphatidyl ethanolamine (LPE) or 1-methylcyclopropene (1-MCP) on fruit quality during simulated marketing in Asian pear (Pyrus pyrifolia Nakai). 'Whangkeumbae' pear fruits were immersed in 0.25, 0.5 or 1.0% $CaCl_2$ solution with or without ultrasound (40kHz) at $25^{\circ}C$ for 3min followed by storage at $1^{\circ}C$ for 30 days simulated as abroad exportation. After simulated marketing at $25^{\circ}C$ and 80% relative humidity (RH) up for 10 days, quality parameters were evaluated. Results indicated that the ultrasound and $CaCl_2$ treatment had a synergic effect on keeping the green skin color which showed lower $a^*$ value. The combination treatment of ultrasound and 0.5% and 1.0% $CaCl_2$ significantly reduced internal browning disorders, although severe skin blemish disorder (20-23%) occurred in 1.0% $CaCl_2$ treatment. 'Wonhwang' pears were immersed in 1,000ppm LPE for 3 minutes or were fumigated in 1,000 ppb 1-MCP for 12 hours, respectively. The results of the fruit quality survey during the 21 days of distribution period are as follows. The 1-MCP treatment was maintained at a constant flesh firmness of 33N or higher during the distribution period. The LPE treated fruits had a lower physiological disorder index than the untreated group, but showed a relatively higher value than the 1-MCP treated group. In the case of 1-MCP treatment, the fruit respiration rate was significantly lower than of untreated control ($6.0mL{\cdot}kg^{-1}{\cdot}hr^{-1}$) during the simulaed marketing period. Consequently, it was expected that the postharvest treatments of 0.5% calcium chloride in pararell with ultrasound and 1-MCP fumigation can help to maintain Asian pear quality during distribution period.

Effect of Packaging Systems with High CO2 Treatment on the Quality Changes of Fig (Ficus carica L) during Storage (저장 중 무화과(Ficus carica L) 선도유지를 위한 고농도 이산화탄소 처리된 포장 시스템 적용 연구)

  • Kim, Jung-Soo;Chung, Dae-Sung;Lee, Youn Suk
    • Food Science and Preservation
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    • v.19 no.6
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    • pp.799-806
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    • 2012
  • This experiment was conducted to establish the optimum conditions for high $CO_2$ gas treatment in combination with a proper gas-permeable packaging film to maintain the quality of fig fruit (Ficus carica L). Among the fig fruits with different high $CO_2$ treatments, the quality change was most effectively controlled during storage in the 70%-$CO_2$-treated fig fruit. Harvested fig fruit was packaged using microperforated oriented polypropylene (MP) film to maintain the optimum gas concentrations in the headspace of packaging for the modified-atmosphere system. MP film had an oxygen transmission rate of about $10,295cm^3/m^2$/day/atm at $25^{\circ}C$. The weight loss, firmness, soluble-solid content (SSC), acidity (pH), skin color (Hunter L, a, b), and decay ratio of the fig fruits were monitored during storage at 5 and $25^{\circ}C$. The results of this study showed that the OPP film, OPP film + 70% $CO_2$, and MP film+70% $CO_2$ were highly effective in reducing the loss rate, firmness and decay occurrence rate of fig fruits that were packaged with them during storage. In the case of using treatments with packages of OPP film and OPP film+70% $CO_2$, however, adverse effects like package bursting or physiological injury of the fig may occur due to the gas pressure or long exposure to $CO_2$. Therefore, the results indicated that MP film containing 70% $CO_2$ can be used as an effective treatment to extend the freshness of fig fruits for storage at a proper low temperature.

Quality Characteristics and Inhibition Activity against Helicobacter pylori KCCM 40449 of Liquorice Yogurts Manufactured by Exopolysaccharide Producing Lactic Acid Bacteria (Exopolysaccharide 생성 유산균을 이용한 감초 추출물 첨가 Yoghurt의 품질특성 및 Helicobacter pylori KCCM 40449 억제활성)

  • Jung, Seung-Won;Kim, Cheol Woo;Lee, Su Han
    • Food Engineering Progress
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    • v.15 no.4
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    • pp.346-354
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    • 2011
  • This study was carried out to fortify the antimicrobial activity of yoghurt by adding liquorice extract to it. The liquorice extracts (1 mg/mL) showed relatively high antibacterial activity against H. pylori KCCM 40449 (p < 0.05). The solvent liquorice extracts of minimal inhibitory concentrations (MIC) against H. pylori KCCM 40449 were 25- 100 ${\mu}g$/mL. Lactobacillus amylovorus DU-21 with high EPS production ability were inoulated to milk after the addition of different amounts of liquorice extracts (0.0%, 0.05%, 0.1% and 0.2%). The physico-chemical characteristics of yoghurts added with liquorice extracts were examined. The initial pH, titratable acidity, viscosity and viable cell counts of the yoghurt added liquorice extracts were 3.41-3.51, 1.021-1.091%, 1,686-1,930 cp and 9.41-9.38 Log CFU/mL, respectively. The viscosity and syneresis of yoghurt were better than that of the control. Antimicrobial activity against H. pylori KCCM 40449 increased with increasing addition of liquorice extract. However, the sensory score of yoghurt added with different amounts of liquorice extracts was lower than that of the control (p < 0.05). As a result of the sensory evaluations, the flavor, taste, texture, color and overall acceptability of the yoghurt with 0.05% liquorice extract were found to be much better than those of the other groups (p < 0.05). Overall, the optimal amount of liquorice extract added in the manufacture of yoghurt was 0.05% of the total weight. Further studies on increment of antimicrobial activity and palatability of liquorice extract added yoghurt are necessary.

Influence of Artificial Rainfall on Wheat Grain Quality During Ripening by Using the Speed-breeding System (세대단축시스템을 이용한 국내 밀 품종의 등숙기 강우에 의한 품질변이 평가)

  • Hyeonjin Park;Jin-Kyung Cha;So-Myeong Lee;Youngho Kwon;Jisu Choi;Ki-Won Oh;Jong-Hee Lee
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.68 no.3
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    • pp.188-196
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    • 2023
  • Wheat (Triticum aestivum L.) is an important crop in Korea, with a per capita consumption of 31.6 kg in 2019. In the southern region, wheat is grown after paddy rice, and it is harvested during the rainy season in mid-June. This timing, in combination with high humidity and untimely rainfall, activates the enzyme alpha-amylase, which breaks down starch in the wheat grains. As a result, sprouted grains have lower quality and value for flour. However, seeds that absorb water before sprouting are expected to maintain better quality. The aim of the study was to identify the critical period during wheat maturation when rainfall has the greatest impact on grain quality, to prevent price declines due to quality deterioration. Two wheat cultivars, Jokyoung and Hwanggeumal, were grown in a speed breeding room, and artificial rainfall was applied at different times after heading (30, 35, 40, 45, 50, and 55 days). The proportion of vitreous grains decreased from 40 to 55 days after heading (DAH). Both cultivars had chalky grain sections from 35 DAH, with Hwanggeumal having a higher proportion of vitreous grains. Starch degradation was observed using FE-SEM (Field Emission Scanning Electron Microscope) at 40 DAH for Jokyoung and 50 DAH for Hwanggeumal. Color measurements indicated increased L and E values from 40 DAH, with rain treatment at 55 DAH leading to a significant increase in L values for both cultivars. Ash content increased at 45 DAH, whereas SDSS decreased at 35 DAH. Overall, grain quality from 40 DAH until harvest was found to be affected to the greatest extent by direct exposure of the spikes to moisture. Red wheat showed better quality than white wheat. These findings have implications for the cultivation of high-quality wheat and can guide future research efforts in this area.

A Study of Su Shi(蘇軾)'s Philosophy and Garden Management - A Basic Study Focused on Baiheju(白鶴居) - (소식의 사상과 원림 경영 연구 - 백학거를 중심으로 한 기초 연구 -)

  • Shin, Hyun-Sil
    • Journal of the Korean Institute of Traditional Landscape Architecture
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    • v.41 no.4
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    • pp.21-29
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    • 2023
  • The Northern Song Dynasty, the heyday of cultural and artistic achievements, brought significant changes to the history of gardens in China. The developments and contemplations that had evolved during the previous Tang Dynasty became intertwined with literature, painting, and art, leading to garden being perceived as works of art. In particular, the emergence of Su Shi(蘇軾) that permeated literature and art during the Northern Song Dynasty, had an impact beyond individual garden creation, influencing the development of public gardens and the diversification of garden. His long exile periods served as an opportunity to understand and reflect the local culture and characteristics, influencing the development of the garden. This study focuses on the ideology of Su Shi(蘇軾) that managed various gardens, examining the relationship between his exlie life and ideology. To do so, the study examines the form of the literati's gardens managed by Su Shi(蘇軾), with a particular emphasis on the Baiheju(白鶴居) garden in Huizhou, revealing the following characteristics and values. First, Su Shi(蘇軾), who was proficient in the Three Houses: Confucianism, Buddhism, and Taoism, combined his philosophy and unique perspective techniques with the location and composition elements of Baiheju(白鶴居) to enjoy the landscape. Although the ancient residence has a simple form, it possesses expansiveness through the combination of internal and external views. The interior is designed to be perceived as a single space, but it allows overlapping experiences of space and simultaneous appreciation of different sceneries. On the other hand, the spatial layout incorporates a hierarchical order to establish a sense of order. Second, the garden reflects the local characteristics, featuring numerous tropical plants and presenting vibrant and contrasting colors with structures. The planting forms embrace the concept of "huosei seikou" (活色生香) to enhance the color harmoniously. Additionally, the garden incorporates the poet's spiritual world, projecting it onto the garden as a contemplative place for spiritual nourishment and exploration of the ideal realm. For the pursuit of serenity and profound contemplation, the selected plantings are simple yet distinctive, providing rhythm and depth to the garden space. Third, Baiheju(白鶴居) has undergone changes over the years, but fundamentally, the form and elements of the garden shaped by Su Shi(蘇軾)'s descendants persist, confirming its heritage value.

A Time Series Graph based Convolutional Neural Network Model for Effective Input Variable Pattern Learning : Application to the Prediction of Stock Market (효과적인 입력변수 패턴 학습을 위한 시계열 그래프 기반 합성곱 신경망 모형: 주식시장 예측에의 응용)

  • Lee, Mo-Se;Ahn, Hyunchul
    • Journal of Intelligence and Information Systems
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    • v.24 no.1
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    • pp.167-181
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    • 2018
  • Over the past decade, deep learning has been in spotlight among various machine learning algorithms. In particular, CNN(Convolutional Neural Network), which is known as the effective solution for recognizing and classifying images or voices, has been popularly applied to classification and prediction problems. In this study, we investigate the way to apply CNN in business problem solving. Specifically, this study propose to apply CNN to stock market prediction, one of the most challenging tasks in the machine learning research. As mentioned, CNN has strength in interpreting images. Thus, the model proposed in this study adopts CNN as the binary classifier that predicts stock market direction (upward or downward) by using time series graphs as its inputs. That is, our proposal is to build a machine learning algorithm that mimics an experts called 'technical analysts' who examine the graph of past price movement, and predict future financial price movements. Our proposed model named 'CNN-FG(Convolutional Neural Network using Fluctuation Graph)' consists of five steps. In the first step, it divides the dataset into the intervals of 5 days. And then, it creates time series graphs for the divided dataset in step 2. The size of the image in which the graph is drawn is $40(pixels){\times}40(pixels)$, and the graph of each independent variable was drawn using different colors. In step 3, the model converts the images into the matrices. Each image is converted into the combination of three matrices in order to express the value of the color using R(red), G(green), and B(blue) scale. In the next step, it splits the dataset of the graph images into training and validation datasets. We used 80% of the total dataset as the training dataset, and the remaining 20% as the validation dataset. And then, CNN classifiers are trained using the images of training dataset in the final step. Regarding the parameters of CNN-FG, we adopted two convolution filters ($5{\times}5{\times}6$ and $5{\times}5{\times}9$) in the convolution layer. In the pooling layer, $2{\times}2$ max pooling filter was used. The numbers of the nodes in two hidden layers were set to, respectively, 900 and 32, and the number of the nodes in the output layer was set to 2(one is for the prediction of upward trend, and the other one is for downward trend). Activation functions for the convolution layer and the hidden layer were set to ReLU(Rectified Linear Unit), and one for the output layer set to Softmax function. To validate our model - CNN-FG, we applied it to the prediction of KOSPI200 for 2,026 days in eight years (from 2009 to 2016). To match the proportions of the two groups in the independent variable (i.e. tomorrow's stock market movement), we selected 1,950 samples by applying random sampling. Finally, we built the training dataset using 80% of the total dataset (1,560 samples), and the validation dataset using 20% (390 samples). The dependent variables of the experimental dataset included twelve technical indicators popularly been used in the previous studies. They include Stochastic %K, Stochastic %D, Momentum, ROC(rate of change), LW %R(Larry William's %R), A/D oscillator(accumulation/distribution oscillator), OSCP(price oscillator), CCI(commodity channel index), and so on. To confirm the superiority of CNN-FG, we compared its prediction accuracy with the ones of other classification models. Experimental results showed that CNN-FG outperforms LOGIT(logistic regression), ANN(artificial neural network), and SVM(support vector machine) with the statistical significance. These empirical results imply that converting time series business data into graphs and building CNN-based classification models using these graphs can be effective from the perspective of prediction accuracy. Thus, this paper sheds a light on how to apply deep learning techniques to the domain of business problem solving.

STUDIES ON THE UTILIZATION OF ANTARCTIC KRILL 2. Processing of Paste Food, Protein Concentrate, Seasoned Dried Product, Powdered Seasoning, Meat Ball, and Snack (남대양산 크릴의 이용에 관한 연구)

  • PARK Yeung-Ho;LEE Eung-Ho;LEE Kang-Ho;PYEUN Jae-Hyeung;KIM Se-Kweun;KIM Dong-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.13 no.2
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    • pp.65-80
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    • 1980
  • Processing conditions of the krill products such as paste food, krill protein concentrate, seasoned dried krill, powdered seasoning, meat ball, and snack have been examined and the quality was evaluated chemically and organoleptically. In the processing of paste food, krill juice was yielded $71\%$ and krill scrap $29\%$. The yields of paste and broth from the krill juice showed $53\%$ and $43\%$, respectively. In amino acid composition of the krill paste, proline, glutamic acid, aspartic acid, lysine, and leucine were abundant, while histidine, methionine, tyrosine, serine and threonine were poor. The optimum condition for solvent extraction in the processing of krill protein concentrate was the 5 times repetitive extraction using isopropyl alcohol at $80^{\circ}C$ for 5 mins. The yield of krill protein concentrate when used fresh frozen materials was $10.2\%$ in isopropyl alcohol solvent and $8.8\% in ethyl alcohol, and when used preboiled frozen materials, the yield was $13.0\%$ in isopropyl alcohol and $11.8\%$ in ethyl alcohol. Amino acid composition of krill protein concentrate showed a resemblance to that of fresh frozen krill meat. In quality comparison of the seasoned dried krill, hot air dried krill was excellent as raw materials and sun dried krill was slightly inferior to hot air dried krill, but preboiled frozen krill showed the poorest quality. The result of quality evaluation for seasoning made by combination of dried powdered krill, parched powdered sesame, salt, powdered beef extract, monosodium glutamate, powdered red pepper and ground pepper showed that the hot air dried krill was good in color and sundried krill was favorable in flavor. When krill meat ball was prepared using wheat flour, monosodium glutamate and salt as side materials, the quality of the products added up to $52\%$ of krill meat was good and the difference in quality upon the results of the organoleptic test for raw materials was not recognizable between fresh frozen and preboiled frozen krill. In the experiment for determining the proper amount of materials such as dried Powdered krill, $\alpha-starch$, sweet potato starch, sugar, salt, monosodium glutamate, glycine, potassium tartarate, ammonium bicarbonate, and sodium bicarbonate in processing krill snack, sample B(containing $7.7\%$ of dried powdered krill) and sampleC (containing $10.8\%$ of dried powdered krill) showed the most palatable taste from the view point of organoleptic test. Sweet potato starch in testing side materials was good in the comparison of suitability for processing krill snack. Corn starch and kudzu starch were slightly inferior to sweet potato starch, while wheat flour was not proper for processing the snack. In the experiment on frying method, oil frying showed better effect than salt frying and the suitable range of frying temperature was $210-215^{\circ}C$.

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