• Food Science of Animal Resources
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• v.27 no.1
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• pp.29-34
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• 2007

We investigated the properties of pork jerky prepared under various drying conditions. Drying conditions were control ($80^{\circ}C$/210 min), T1 ($55^{\circ}C/60 min\to65^{\circ}C/60 min\to72^{\circ}C/90 min$), and T2 ($72^{\circ}C/90 min\to65^{\circ}C/60 min\to55^{\circ}C/60 min$), respectively. Water content and water activity ($a_w$) were the lowest in control, while TBA values were the highest among all groups (p<0.05). CIE $L^*$-value in T1 was significantly (p<0.05) lower than in T2 and CIE $a^*$-value showed significantly (p<0.05) the highest in control. CIE $b^*$-value in T2 were significantly higher (p<0.05) compared to the other treatments. Drying yields of pork jerky showed the lowest values in controls but highest in T2 jerky. In textual profile evaluations, control samples had greater hardness, cohesiveness, gumminess, and chewiness values than the other treatments, but springiness values were the lowest (p<0.05). Controls had significantly (p<0.05) lower scores than the other treatments in all sensorial traits. Total bacterial counts in T2 were the lowest during drying process. Based on our findings, we conclude that T2 conditions provided the most effective drying process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1274-1283
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• 2005

The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1285-1291
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• 2003

This study was carried out to find optimum substitution amounts of garlic juice for the purpose of garlic-Yackwa development. Five experimental groups containing 0 t.s, 1/2 t.s, 1 t.s, 1 and 1/2 t.s, and 2 t.s of garlic juice per 1 cup of flour were compared with basic group containing 2 t.s of ginger juice per 1 cup of flour (ginger-Yackwa), by Hunter's colorimetry, texture profile analysis and sensory evaluation. In Hunter's color value, Yackwa, substituted garlic juice from 1/2 t.s to 2 t.s per 1 cup of flour for ginger juice, were lower than ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the lower tendancy of L and a values. The b value of garlic-Yackwa containing from 0 t.s to 2 t.s of garlic juice was higher than that of ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the higher tendancy of b value. In the texture characteristics, hardness, adhesiveness, springiness and chewiness of all garlic-Yackwa were significantly lower than those of ginger-Yackwa. Cohesiveness of garlic-Yackwa containing from 1 t.s to 2 t.s of garlic juice was significantly higher than that of ginger-Yackwa. Gumminess of Yackwa with garlic juice was higher ($1_{1/2}$ t.s, 2 t.s) than that of ginger-Yackwa, or lower (0 t.s∼l t.s) than that of ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the higher tendancies of hardness, cohesiveness and gumminess, while springiness and chewiness showed vice versa. In sensory evaluation, the higher amounts of garlic juice in garlic-Yackwa showed the better color, appearance, flavor, taste and overall acceptability. Especially garlic-Yackwa with 2 t.s of garlic juice showed the best color, appearance, taste, overall acceptability among them. Garlic-Yackwa with 2 t.s of garlic juice evaluated the best, while ginger-Yackwa evaluated the worst. In conclusion, these results indicated that 2 t.s of garic juice per 1 cup of flour could be very useful as a substitute for ginger juice in developing garlic-Yackwa.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.486-492
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• 2008

We investigated the quality properties of pork jerky prepared with various humectants (Konjac, egg albumin, isolated soy protein). Jerky was prepared as follows; control with no humectants, treatments with 0.05, 0.1, and 0.2% humectants, respectively. Humectant treatments had higher drying yields of pork jerky than the control (p<0.05), Konjac treatment produced the the highest drying yields among the humectants tested. CIE a-and b-value were lowest in isolated soy protein treatments. b-value in 0.2% egg albumin treatments were higher than other treatments (p<0.05). Jerky water content increased as humectant content increased. Water activity (Aw) in 0.2% Konjac treatments was higher than controls and 0.05% Konjac (p<0.05). In textual profile evaluations, control samples had greater hardness, cohesiveness, gumminess, and chewiness values than other treatments, but very low springiness (p<0.05). Control had significantly (p<0.05) lower scores than the other treatments in sensorial texture, juiciness and overall acceptability. Based on our findings, we conclude that 0.05% Konjac was the most effective humectant among those we tested in this study.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.783-793
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• 2003

The effects of various kinds of starch (mungbean, potato, corn and a blend of potato and com starch) on the quality characteristics of muhwakwa-pyun were studied according to the storage duration. The sweetness, pH and total acidity of muhwakwa extract were analyzed, as were the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches. For quality characteristics, color difference, instrumental texture characteristics and sensory characteristics were compared. The sweetness of muhwakwa extract was satisfactory but the total acidity was low for Kwa-pyun manufacture. Therefore, its pH was adjusted to 3.4 by adding 10％ citric acid with an amount of 1％ of total liquid. From the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches, a blend of potato and com starch was found to be easy to cook and form a gel but a little more resistant than the other starches in terms of retrogradatin. Lightness (L) and yellowness (b) of Kwa-pyun increased while its redness (a) decreased by the storage. The color became whiter and the clarity decrease regardless of the kinds of starch, which became obvious after 3 days of storage. The hardness, springiness, adhesiveness and cohesiveness tended to decrease with storage, which was weak in a blend starch. The overall acceptability of Kwa-pyun made with a blend of potato and com starch was evaluated as being the best among the samples tested. Therefore, for traditional kwa-pyun manufacture manufacture mungbean starch might be replaced with a blend of potato and corn starch which is less expensive and easily available in the market nowadays.

• Economic and Environmental Geology
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• v.18 no.4
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• pp.343-355
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• 1985

Spectral reflectivity and microhardness were measured quantitatively on polished surfaces of a selection of bireflecting minerals obtained from several well known metallic deposits. Incremental errors are much higher than decremental errors and errors were found to be lowest in the spectral region close to the green wavelength ($544m{\mu}$). The characteristics of the spectral profile are significant in their control of white light color. The covellite and graphite have reflectivity profiles similar in shape for each principal direction, showing noticeable difference in magnitude between the profiles: The spectral reflectivity of covellite parallel to the extraordinary vibration is higher (R$$\simeq_-$$10%) than that parallel to the ordinary vibration and graphite shows opposite feature. Reflectivity of the enargite and famatinite cut parallel to the cleavage plane is always higher (R$$\simeq_-$$5%) than that of the section cut normal. The optical symmetry of 5 bireflecting minerals was determined by noting the variation in reflectivity at $544m{\mu}$. The data indicate that covellite is optically uniaxial positive and graphite is optically uniaxial negative. The Rm values for enargite and famatinite are clearly closer to the minimum value for the mineral ($R_1$) than to the maximum value ($R_2$) : the minerals can be recognized as optically biaxial positive. Enargite and famatinite cut parallel to cleavage have much higher hardness values (HV=> $200kg/mm^2$) than those cut normal to cleavage. Vickers indentations exhibit characteristic features for all the bireflecting mineral species studied. Broad radicle groupings of the mineral species can be made with regard to the reflectivity microhardness numbers.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.738-743
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• 2005

This study was performed to investigate the quality characteristics of pine mushroom yanggaeng prepared with different additions and different preparations of pine mushroom. Yanggaeng was prepared with three concentration of pine mushroom after different preparations of pine mushroom, A hot wind drying 0.1%, 0.3%, 0.5%, Frozen pine mushroom grinding 0.1%, 0.3%, 0.5%, Freezed drying 0.1%, 0.3%, 0.5%, to which was added cooked red bean, agar, oligosaccharide, salt and water. Proximate composition, hunter's color, texture profile analysis and sensory evaluation of yanggaeng were examined. Lightness of pine mushroom yangaeng increased with increasing pine mushroom content and frozen pine mushroom grinding products were higher than those of the preparation products. In the texture profile analysis, hardness of pine mushroom yangaeng increased with increasing pine mushroom content and cohesiveness, springiness of Frozen pine mushroom grinding 0.1% were the highest. In sensory evaluation, the taste and viscosity scores of Freezed drying 0.1% higher than those of the other products. Also the overall acceptability of freezed drying 0.1% pine mushroom yanggaeng was the highest of the all products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.551-556
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• 2016

This study was conducted to investigate the effects of NaCl concentration on the physicochemical properties of pork emulsion. Pork emulsion was produced containing 0% (control), 0.3%, 0.6%, 0.9%, 1.2%, and 1.5% NaCl. Proximate composition of pork emulsion containing 1.5% NaCl showed the highest moisture content (P<0.05). The ash contents of pork emulsion increased with an increase in NaCl, and protein contents decreased with increasing NaCl concentration. The pH levels of uncooked pork emulsion containing 0.9%, 1.2%, and 1.5% NaCl were lower than those of other treatments (P<0.05), and the pH level of cooked pork emulsion containing NaCl was lower than that of the control (P<0.05). The CIE $L^*$ value of the uncooked pork emulsion samples containing NaCl was higher than that of the control (P<0.05), whereas CIE $a^*$ and CIE $b^*$ values of samples with NaCl were lower than the control (P<0.05). CIE $L^*$ and CIE $b^*$ values of cooked pork emulsion decreased with an increase in NaCl level, and CIE $a^*$ value increased with increasing NaCl concentration (P<0.05). Viscosity of the pork emulsion increased with an increase in NaCl. Texture profile analysis of pork emulsion containing NaCl showed no significant difference in springiness or cohesiveness (P>0.05). Pork emulsion containing 1.5% NaCl showed the highest hardness, gumminess, and chewiness (P<0.05). These results suggest that pork emulsion containing 0.9% and 1.2% NaCl can be used as a low-salt meat product.

• Horticultural Science & Technology
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• v.30 no.6
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• pp.700-708
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• 2012

In order to optimize a method to determine the firmness of Chinese cabbage, hardness of midrib tissues was examined based on their chronological order of emergence. Texture measurement using volodkevich bite jaws gave a consistent and highest regression ($r^2=0.85$) between firmness and the order of leaf emergence, while blade set, cylinder probe, and crisp fracture support rig showed a lower coefficient of determination. Thickness of midrib tissue within an individual head from 16 cultivars of Chinese cabbage was positively correlated with the order of emergence, becoming thinner toward inner leaves. Mean thickness of midrib tissue from the head ranged from 7.74 mm for 'CR-shingshing' and 9.28 mm for 'Norangyeorum'. The covariance of leaf thickness within a head was highly cultivar-dependent, ranging from 23.6% for 'Chihili' and 5.8% for 'Bulam'. Firmness of the midrib tissue, defined as maximum peak height per tissue thickness, became higher from outer to inner leaves, showing $2^{nd}$ order of regression. Mean firmness of the midrib tissue from individual head varied from 1.58 N for 'Rangno' to 3.46 N for 'CR-shingshing'. The $10^{th}$ or $11^{th}$ leaf brought the best correlation coefficient (r = 0.81) between firmness of an individual leaf and the mean firmness of the entire leaves in a head, suggesting a reliable and rapid method to estimate the firmness of a head in lieu of examining all leaves in the head. The relationship between firmness of midrib tissue and dry mass ($r=0.70^{**}$) as well as cell wall content ($r=0.58^*$) of the head were positively correlated. Results obtained from the present study suggested that a new method to determine midrib firmness would enable to clarify the relationship between textural quality of fresh Chinese cabbage and their processed product, 'Kimchi'. It will also be important to apply this method to screen textural quality of various genotypes under breeding programs.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.5
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• pp.704-710
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• 2012

The lower portion of sloping paddy fields normally contains excessive moisture and the higher water table caused by the inflow of ground water from the upper part of the field resulting in non-uniform water content distribution. Four drainage methods namely Open Ditch, Vinyl Barrier, Pipe Drainage and Tube Bundle for multiple land use were installed within 1-m position from the lower edge of the upper embankment of sloping alluvial paddy fields. This study was conducted to evaluate soil physical characteristics by drainage improvement in poorly drained sloping paddy field. The results showed that subsurface drainage by Pipe Drainage improves the productivity of poorly drained soils by lowering the water table and improving root zone soil layer condition. In an Pipe drainage plot, soil moisture drained faster as compared to the other drainage methods. Infiltration rate showed high tendency to Piper Drainage method about $20.87mm\;hr^{-1}$ than in Open Ditch method $0.15mm\;hr^{-1}$. And Similarly soil water and degree of hardness and shear strength phase of soil profile showed a tendency to decrease. From the above results, we found that when an subsurface drainage was established with at 1m position from the lower edge paddy levee of the upper field in sloping poorly drained paddy fields Pipe Drainage was the most effective drainage system for multiple land use.