• Journal of Animal Science and Technology
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• 제56권6호
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• pp.21.1-21.7
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• 2014

This study was performed to investigate the physicochemical and microbiological properties of isoflavone-treated dry cured sausage from sulfur fed pork (0.3%) during storage at $15^{\circ}C$ for 45 days. Groups were divided into three treatments: dry-cured sausages produced with pork fed general diet as the control group (CON), sulfur-fed pork (SUL) and isoflavone-(0.25%) treated sulfur-fed pork (ISO). Moisture content in all groups decreased dramatically from 55-57% to 10-11% during storage, whereas crude protein, crude fat, and ash content increased (P < 0.05). The ISO group showed excellent antioxidant effect compared to CON during storage. Redness and lightness of ISO was higher than that of CON during storage. VBN in the ISO group was significantly lower than that in the CON and SUL treatments during 30 and 45 days of storage (P < 0.05). A total plate count of ISO was significantly lower than that of CON at 45 days (P < 0.05). In this study, adding isoflavone to meat products indicated prevention of lipid oxidation and improved color stability in meat products.

• 한국연초학회지
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• 제20권2호
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• pp.139-143
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• 1998

The occurrence and physico-chemical properties of flat leaves found in 1997 curing trial related to the prevention of occurrence of flat leaves at bulk curing of flue-cured tobacco were investigated and compared with those of normal leaves. Cured leaves of NC82 were separated into 4 classes of none, slight, fair and severe symptoms of flat leaf by the percentage of flattened parts to whole leaf area. The flat leaves were mostly found among the leaves of lower stalk position, and it was estimated that growth rate of lower leaves also influenced on the occurrence of flat leaves. In chromatic aberration of cured leaf, flat leaves showed remarkably lower b and L values than in those of normals but there was no difference in a value. On the other hand, in chemical analyses of flat leaf samples, nicotine, total sugar, ether extract and total nitrogen contents were decreased with the degree of flat symptoms. In physical properties, filling capacity of cured leaves was decreased with the degree of flat symptoms comparing with those of normal leaves, while shatter index was showed a reverse tendency, and then within the same leaf, flat parts were decreased in total sugar, ether extract and filling capacity compared with those of normal ones, but remarkably increased in shatter index, and there was no difference in nicotine and total nitrogen contents.

• 한국연초학회지
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• 제19권1호
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• pp.57-63
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• 1997

The composition of leaf surface lipid in Flue-cured tobacco and their changes during curing was investigated. The flue-cured variety, Nicotiana tabacum cv. NC 82 was cultivated at Eumsung experiment station in 1996. The samples of riced leaves with different stalk Position(Lugs, Cutter, Leaf and Tips) and different curing stage at half yellowing(24hr), yellowing(48 hr) , color axing(72 hr), midrib drying(96 hr) and cured(120 hr) were collected for analysis of leaf surface lipid. $\alpha$ - and $\beta$ - 4, 8, 13-Duvatriene-1, 3-diol($\alpha$, $\beta$-DVT) were major components in leaf surface lipid extracted with methylene chloride and sugar ester was detected slightly DVT content was increased with ascending stalk position, but increasing trend of total hydrocarbon was not observed. While DVT was decreased throughout curing of tobacco leaves, hydrocarbon content did not show significant change during curing process. Twenty-two duvane compounds were detected by capillary GC in duvane fraction isolated from leaf surface lipid and of which 11 compounds were identified by GC-MS. These compounds were decreased with curing in all stalk position.

• 한국축산식품학회지
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• 제33권6호
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• pp.757-762
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• 2013

우리나라 전통장류를 건염햄 제조에 접목한 건염햄의 제품을 개발하기 위해 염지과정에서 첨가한 고추장과 된장이 건염햄 품질에 미치는 영향을 조사하고자 실시하였다. 천일염(C), 천일염+고추장(T1), 천일염+된장(T2)을 한우의 반힘줄모양근(m.emitendinosus)의 표면에 골고루 발라주고 세척한 한우 대장에 충진한 후 75일 동안 건조 및 발효시켰다. 한우 반힘줄모양근 건염햄 품질을 조사한 결과, 건염햄 수분함량은 46.45-48.04% 수준으로 유의적인 차이는 없었다. T1은 모든 처리구 중에서 pH가 가장 낮았고 T2는 WHC가 가장 낮았다(p<0.05). 기계적 육색 측정에서 C가 $a^*$와 $b^*$가 전통장류 처리(T1, T2)보다 높았으나(p<0.05), $L^*$은 유의적인 차이가 없었다. 조직감에서 T1은 C보다 탄력성이 유의적으로 낮았다(p<0.05). 관능평가 결과 모든 처리구에서 유의적인 차이가 없었고 C는 제품색과 향미가 높은 점수를 받은데 반해, T1은 높은 맛, 짠맛, 그리고 전체적 기호도가 다른 처리구에 비해 높았다.

• 한국산학기술학회논문지
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• 제16권7호
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• pp.4388-4397
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• 2015

이 연구는 아크릴 수지의 유도광선변화에 따른 속성 변화를 연구하여 최적의 특성을 가진 아크릴 수지를 개발할 수 있도록 건열 및 마이크로파 경화 의치상 아크릴 수지의 향상된 물성에 대한 연구이다. 굽힘강도와 경도, 색차를 관찰한 결과 Vertex RS 및 Paladent 20는 건식 열 경화 시편 5, 15, 25 kGy의 조사에 이상적인 속성을 보였다. 마이크로 웨이브 경화에서는 5 kGy의 조사에서 이상적인 속성을 보였다. 상관관계 분석은 ARD와 굴곡 강도 (0 418), E 계수 (0.675), 및 바콜 경도 (0 588) 사이의 긍정적인 상관관계를 보여 주었다. 방사선 경화형 기술은 고분자 복합 재료의 제작으로 인한 오염 문제를 완화하는 데 도움이 될 수 있으며 고분자의 가공성에 영향을 주지 않고 자외선 경화 기술과 나노 기술 융합 및 기계적 특성의 향상에 크게 기여할 수 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제28권5호
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• pp.677-685
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• 2015

The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used to produce dry-cured loins. The dry-cured loins were assessed at 30, 60, and 90 days of ripening for the aforementioned characteristics. Our results showed that the water activity ($a_w$) decreased (p<0.05) up to 60 days and did not change thereafter. The lipid oxidation and weight loss levels significantly (p<0.05) increased with increased ripening time. The Commission Internationale de l'Eclairage (CIE) $L^*$ decreased for 90 days while CIE $a^*$ increased for 60 days and did not increase thereafter. More noticeably, the levels of most of unsaturated fatty acids and total polyunsaturated fatty acids significantly decreased as increasing ripening time up to 90 days. The 30 days-ripened loins had lower (p<0.05) color, flavor and overall acceptability scores than the loins ripened for 60 and 90 days, however, no differences in sensory traits occurred between the 60 and 90 day-ripened samples. Based on the results obtained in the present study, it is suggested that the ripening duration between 30 and 60 days could be more appropriate for producing dry-cured loin product with higher quality and economic benefits.

• 한국축산식품학회지
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• 제35권5호
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• pp.660-668
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• 2015

This study was performed to investigate the chemical composition, mineral status, oxidative stability, and texture attributes of dry-cured ham from pigs fed processed sulfur (S, 1 g/kg feed), and from those fed a basal diet (CON), during the period from weaning to slaughter (174 d). Total collagen content and soluble collagen of the S group was significantly higher than that of the control group (p<0.05). The pH of the S group was significantly higher than that of the control group, whereas the S group had a lower expressible drip compared to the control group. The S group also showed the lower lightness compared to the control group (p<0.05). In regard to the mineral status, the S group had significantly lower Fe²⁺ and Ca²⁺ content than the control group (p<0.05), whereas the proteolysis index of the S group was significantly increased compared to the control group (p<0.05). The feeding of processed sulfur to pigs led to increased oxidative stability, related to lipids and pigments, in the dry-cured ham (p<0.05). Compared to the dry-cured ham from the control group, that from the S group exhibited lower springiness and gumminess; these results suggest that feeding processed sulfur to pigs can improve the quality of the texture and enhance the oxidative stability of dry-cured ham.

• Journal of Biosystems Engineering
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• 제19권3호
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• pp.247-257
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• 1994

Optical properties of the tobacco leaves were determined. Surface colors and reflectance characteristics of the flue-cured variety and the Burley variety with thin and thick leaves were measured. Color was measured by CIE colorimeter and reflectance was measured with a laboratory built reflectance meter utilizing optical bandpass filters whose center wavelengths are from 400 to 700 nm at intervals of 50 nm. The resulting data indicated that the measured color and reflectance would be useful in inspecting tobacco. However no single optical data could be used to successfully grade tobacco leaves.

• Journal of information and communication convergence engineering
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• 제7권3호
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• pp.268-274
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• 2009

Human beings can represent state of mind such as psychological state, personality or emotional trouble by the pictures painted on one's own initiative. But in general, it is hard to understand a consulter's unconscious state through one's objective and intentional descriptions only. So one's psychological state and emotional trouble can be understood and cured by color and location information of objects drawn in one's picture. By this reason, a consultant can help and settle a consulter's growth stages of life and emotional trouble through treatment by pictures. In this paper, we proposed a method to find out state of sensitivity by analysis of color and location information represented in a picture and fuzzy inference rules. We applied the proposed method to the states of sensitivity from color information proposed by Alschuler and Hattwick and the psychological states from location information proposed by Grunwald. In the experimental results by the two applications, we verified the proposed sensitivity analysis method is efficient.

• 한국인쇄학회지
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• 제12권1호
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• pp.69-79
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• 1994

For the vehicle of UV ink formulated with prepolymer and/or reactive diluent, according to change photoinitiator concentration, we measured viscoelasticity of films of bisphenol A diacrylate cured by UV irrdiation, investigated dynamic characteristics and structural changes.