• Food Science of Animal Resources
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• v.30 no.6
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• pp.886-895
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• 2010

The level of fat and salt can affect the product quality and storage stability of processed meats. Additionally, consumers' demands require dietary guidelines for developing low-fat/salt functional foods. Microbial transglutaminase (MTGase), which enhances textural properties by catalyzing protein-protein cross-linkages, was introduced to develop healthier lowfat/salt meat products. The potential possibilities of low-fat/salt processed meats were reviewed under optimal conditions for functional ingredients from several previous studies. The addition of non-meat protein (e.g. sodium caseinate and soy protein isolates), hydrocolloids (e. g. konjac flour, carrageenan, and alginates), and MTGase alone or in combination with other functional ingredients improved textural and sensory properties similar to those of regularly processed meats. When MTGase was combined with hydrocolloids (konjac flour or sodium alginate) or other functional ingredients, gelling properties of meat protein were improved even at a low salt level. Based on these reviews, functional ingredients combined with new processing technologies could be incorporated into processed meats to improve the functionality of various low-fat/salt meat products.

• Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.143-147
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• 2013

The influence of carrageenan addition on the gelatinization of salt-based surimi gels was investigated by measuring compressive properties and Hunter color scale values. Hydrocolloid kappa (${\kappa}$)-carrageenan at 0%, 0.2%, and 1.0% and NaCl (2% w/w), KCl (1.5% w/w), and a mixture of NaCl (2% w/w) and KCl (1.5% w/w), were added to Alaska pollock surimi. Gel compressive properties were assessed by measuring the breaking force and gel strength. The gelling property of ${\kappa}$-carrageenan-induced surimi gel was significantly increased by the incorporation of KCl rather than NaCl. The addition of ${\kappa}$-carrageenan increased the breaking force and gel strength of surimi gels. Gels with 1% ${\kappa}$-carrageenan and KCl had the highest breaking force and gel strength. The addition of ${\kappa}$-carrageenan caused an increase in the whiteness values of the surimi gels.

• Bulletin of the Korean Chemical Society
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• v.23 no.6
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• pp.884-890
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• 2002

An inorganic-organic hybrid system, silica-poly(ethylene glycol) songel is reported. This system was prepared via sol-gel method by varying varous processing variables. e.g. ultrasonic radiation time, gelling temperanture, PEG content and its molecular weight. Various experimental techniques wee employed to analyze the morphological, mechanical and optical properties of the system. The results were discussed in the light of existing theories. The sonogel system exhibited the common features of inorganic-organic hybrids. $SiO_2-10$ wt% PEG sonogel exhibited the morphological and optical properties superior to those reported earlier for the classic gels and found suitable for device applications.

• Korean Journal of Materials Research
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• v.13 no.4
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• pp.219-223
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• 2003

Zirconia gels dispersed with fine Au particles have been prepared by the sol-gel method. Starting solution with (OC$Zr_4$$H_{ 9}$)$_4$, $C_4$ $H_{9}$ OH, $H_2$O,$ HNO_3$, $HAuC1_4$ was used to prepare gels in several molar ratio. After hydrolysis, viscosity of solutions as 4∼5 cP and gelling time of sols were spent about 9 days. As the heat-treatment temperature was increased,$ ZrO_2$ had the phase transition from tetragonal to monoclinic at $750^{\circ}C$. Heat-treatments of the gel have performed at 500, 700, 750, 800, 1000 and $1100^{\circ}C$ for 3 hrs, respectively. We have investigated TG-DTA, X-ray diffraction patterns, SEM and EDS. The size of Au fine particles dispersed in the heat-treatmented gel was about 0.15∼0.23 $\mu\textrm{m}$ and the shape was most sphericity.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.808-814
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• 2014

This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during thermal processing and after cooling, and concomitantly added TG assisted the formation of viscoelastic MP gel formation. Meanwhile, the addition of GA decreased cooking yield of MP gel at 0.6 M NaCl concentration, and the yield was further decreased by TG addition, mainly attributed by enhancement of protein-protein interactions. Emulsion characteristics indicated that GA had emulsifying ability and the addition of GA increased the emulsification activity index (EAI) of MP-stabilized emulsion. However, GA showed a negative effect on emulsion stability, particularly great drop in the emulsion stability index (ESI) was found in GA treatment at 0.6 M NaCl. Consequently, the results indicated that GA had a potential advantage to form a viscoelastic MP gel. For the practical aspect, the application of GA in meat processing had to be limited to the purposes of texture enhancer such as restructured products, but not low-salt products and emulsion-type meat products.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.744-751
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• 2016

The objective of this study was to investigate the effects of partial beef fat replacement (0, 30, 50, 100%) with gelled emulsion (GE) prepared with olive oil on functional and quality properties of model system meat emulsion (MSME). GE consisted of inulin and gelatin as gelling agent and characteristics of gelled and model system meat emulsions were investigated. GE showed good initial stability against centrifugation forces and thermal stability at different temperatures. GE addition decreased the pH with respect to increase in GE concentration. Addition of GE increased lightness and yellowness but reduced redness compared to control samples. The results of the study showed that partial replacement of beef fat with GE could be used for improving cooking yield without negative effects on water holding capacity and emulsion stability compared to C samples when replacement level is up to 50%. The presence of GE significantly affected textural behaviors of samples (p<0.05). In conclusion, our study showed that GE have promising impacts on developing healthier meat product formulations besides improving technological characteristics.

• Journal of the Korean Home Economics Association
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• v.41 no.12
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• pp.229-243
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• 2003

The purpose of this study is to understand North Korean female defectors' survival strategies in China. In this research, 13 female defectors in China were interviewed. There seemed to be 6 survival strategies in the interview. They disguised themselves as if they were Chosunjok；they tried to wear fashionable clothes, to mimic Chosunjok dialect, to speak mingling Chinese words with Korean words, and to get counterfeit ID cards. They suppressed themselves from showing their angers or resentment against Chinese who looked down on them due to their illegal status, but they would seek chances to revenge on them in the future. They have survived by gelling married to Chinese, but they were reluctant to have a baby because it was not for sure what their future lives are going to be like. They were alert against people around them all the time, especially against North Korean defectors, and were conscious of their competitive relationship among themselves. Finally, some of them appeared to seek routes to immigrate to South Korea, but others who didn't yet make up their minds to immigrate to South Korea had vague anticipations of North and South Koreas to be reunified.

• Journal of the Korean Ceramic Society
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• v.23 no.4
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• pp.27-34
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• 1986

In the present study an attempt was made to synthesize $10TiO_2$.$90SiO_2$ glass by Sol-Gel process. Tetra-ethyl-ortho-silane and titanium-iso-propoxide were used as precursors. As the mutual solvent ethanol and iso-propanol were used. TEOS was partially hydrolyzed with one-fold mole of $H_2O$ prior to the reaction with titanium-iso-propoxide to control the difference of hydrolysis rate of the two metal alkoxides. At gelling temperature higher than 6$0^{\circ}C$ it was difficult to obtain monolithic gels. At such a low temperature as 85$0^{\circ}C$ clear amorphous gel derived glass with Si-O-Ti bonding was obtained.

• Microbiology and Biotechnology Letters
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• v.23 no.3
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• pp.263-268
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• 1995

A screening was performed to isolate exoploysaccharide-producing microorganisms, which synthesized specific exopolysaccharide for the substitutive of commercial polysaccharides, from natural sources. Soil bacterium, one of 378 mucoid isolates, was finally selected as potential producer of polysaccharides which made the culture broth very viscous and thus examined in detail for optimal medium composition. Isolated strain was identified as Xanthomonas sp. EPS- 1 from the results of morphological and biochemical characteristics. The composition of optimal medium for exopolysaccharide production was as follows: 50 g sucrose, 1.5 g peptone, 2 g KH$_{2}$PO$_{4}$, 2 g MgSO$_{4}$, -7H$_{2}$O, 3 g NaCl, 0.05 g CaCO$_{3}$, 0.07 g FeSO$_{4}$-7H$_{2}$O and 0.05 g MnSO$_{4}$-7H$_{2}$O in 1 liter of distilled water. From the experiments of temperature and pH dependence, the optimal conditions for exopolysaccharide biosynthesis seemed to be 30$\circ$C and 8.0, respectively. About 14.9 gram of maximum exopolysaccharide per liter was obtained at the initial pH 8.0, 30$\circ$C and 250 rpm in a flask culture. The exopolysaccharide EPS-1 had such potential as an emulsifying agent and a gelling agent in comparision with commercial exopolysaccharide.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.144-151
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• 2019

Objective: Curdlan has been widely used as a gelling agent in various food systems. This study was performed to evaluate the rheological properties of pork myofibrillar protein (MP) with different levels of curdlan (0.5% to 1.5%) and its application to low-fat model sausages (LFS). Methods: MP mixtures were prepared with 0.5%, 1.0%, and 1.5% of curdlan. Cooking loss (%), gel strength (gf), shear stress (Pa), and scanning electron microscopy were measured. Physicochemical and textural properties of LFS containing different levels of curdlan were measured. Results: The shear stress of MP mixtures increased with increasing levels of curdlan. MP gels with increased levels of curdlan decreased cooking loss and increased gel strength (p<0.05). The MPs with 1.0% and 1.5% of curdlan were observed more compact three-dimensional structure than those with 0.5% curdlan. Increased curdlan level in LFS affected redness ($a^{\star}$) and yellowness ($b^{\star}$) values. Although expressible moisture of LFS did not differ among curdlan levels, LFSs with various levels of curdlan decreased cooking loss as compared to control sausages. Hardness values (2,251 to 2,311 gf) of LFS with 0.5% and 1.0% curdlan was increased and differ from those (1,901 gf) of control sausages. Conclusion: The addition of 1.0% curdlan improved the functional and textural properties of LFS.