• Food Science and Preservation
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• v.30 no.5
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• pp.875-884
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• 2023

In this study, the quality characteristics of texturized vegetable proteins (TVP) produced from defatted soy flour (DSF) were analytically compared with those of texturized vegetable proteins produced with isolated soy protein (ISP) and non-defatted soy flour (SF). The base raw material formulation consisted of 50% soy proteins, 30% gluten, and 20% corn starch. A cooling die-equipped extruder was used with a barrel temperature set at 190℃ and screw rotation speed of 250 rpm. With respect to the hardness of isolate soy proteins, that of soy flour and defatted soy flour was 22.4% and 68.8%, respectively, and gumminess was 17.6% and 44.3%, respectively. Defatting increased chewiness, shear strength, and springiness. Moisture content was higher in soy flour than in defatted soy flour, while there were no significant differences in terms of water absorption and turbidity. The pH was higher with soy flour than with defatted soy flour. Concerning color, the L and b values were higher with soy flour, while the a value was higher with defatted soy flour. These results suggest that defatting soybeans can improve the quality of plant-based proteins. Further research is needed to address the quality differences from those of isolated soy proteins.

• Journal of Korean Library and Information Science Society
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• v.4
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• pp.61-90
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• 1977

The historical development of books examination with utilizing science become inevitable to the machanization of library catalogues. With the advance of times, like this, a new- development of $Indention('||'&'||'$ : Kisun) must be sought for which is a kind of descriptive catalogues being used now. This paper is scheduled to grasp problems in the course of using and logical grounds of Indention which hal-e been used disordering. It must be considered that four kinds of Icdention settlement is suitable to the features of Korean letters. 1) TI-e must consider the features of Korean Language and Oriental Language writing(Japan, China). There must be a establishment of floating $Indention('||'&'||'E$ : Kisun), which are suitable for the writting style or hand writting man on the point of most of Koreans are depend upon hand witting, then books catalogues like western language, not left edge of the cards of the $Indention(B$ : Kisun) establishing, from edge to Call Number, from the last of the Call Number to First Indention(%-Bl63). First Indention(%-%%) to a space of Second $indention($\ulcorner^%)$ must be established and then, every catalogue and Indentions are distinguished surely. 2) \Then we consider the developing catalogue making in the future. It is important to establish a fixed $Indention('||'&'||'$ : Kisun) for machinization of typewriter(Korean, Mimeographing) and computer, etc ... not "Cm" unit but "Space" unit, and consider oriental letter, ne make more surplus space as a Indention, we can give anadaptablity of using machines. 3) Considering typography printing and type-setting printing by printing type, we must fit the $Indention(\ulcorner'||'&'||'$ : Kisun) as a "Cm" unit, and there must be a re-adjustment of $Indention(g$$ : Kisun) which considered the complexity of Call Number by a mass of collecting books like this, the establishment of Indention(E'||'&'||'j!: Kisun). We must not use a uilified one as a concrete conception by "Space" or "Cm" unit which has been used now but re-adjusted adaptably which can be fited as a method of making of catalogues. 4) The name of $Indcntion(J, S$ : Kisun) has becll called 7;arious methods until now, but English Indention which has been used without any concrete mexirig must be used as a ours fitable as a our mind. The above mentioned is presented as a Indention and examinational l~letilods by myself style, I wants these r i l l be helpful to the future developments of the machanization of Indention $(sf:$ Ki sun). Concrete studies must be continued in the future for development of $Indention(zj:$ : Kisun). : Kisun).

• Korean Journal of Poultry Science
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• v.47 no.2
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• pp.61-68
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• 2020

This study was conducted to compare and analyze meat quality of Korean native duck (KND) meat relative to stocking density. The stocking densities under investigation were 4, 5, 6, 7, 8 and 9 birds/㎡. The experiment comprised six treatments and four replications, wherein the breast meat (pH, meat color, and physicochemical properties) and leg meat (fatty acid contents) of 8-week-old KNDs (2.8±0.2 kg) were used. pH of breast meat decreased linearly and quadratically (P<0.05) as stocking density increased. Ash content also decreased linearly (P<0.05) as stocking density increased; however, moisture, fat, and protein contents did not differ significantly among treatments. Furthermore, meat color and cooking loss (CL) increased linearly (P<0.05) as stocking density increased whereas neither shear force (SF) nor water holding capacity (WHC) displayed a significant difference among treatments. Palmitic acid (C16:0) and stearic acid (C18:0) contents decreased quadratically (P<0.05) as stocking density increased whereas, conversely, linoleic acid (C18:1n9) and eicosenoic acid (C20:1n9) contents increased linearly (P<0.05) as stocking density increased. Additionally, γ-linoleic acid (C18:3n6) content increased linearly and quadratically (P<0.05) as stocking density increased, but a decrease (P<0.05) was observed in arachidonic acid (C20:4n6) content. Saturated fatty acid (SFA) and total unsaturated fatty acid (TUFA) contents did not show significant differences among treatments relative to stocking density. However, monounsaturated fatty acid (MUFA) content increased linearly (P<0.05) and polyunsaturated fatty acid (PUFA) content decreased linearly (P<0.05) as stocking density increased. These results can be utilized as basic data for research on the effect of stocking density on KNDs.