• Journal of Animal Science and Technology
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• 제62권3호
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• pp.396-408
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• 2020

This study investigated the quality properties of enhanced beef, manufactured by injecting the beef with a brine containing winter mushroom juice powder (WMJP). The enhanced beef was manufactured by injecting the eye of round with brine (15% by green weight). Four treatments consisted of control (no injection of brine) and three enhanced beef, EBS (brine containing 5 g sodium chloride per kg beef), EBW 0.2 (brine containing 5 g sodium chloride and 2 g WMJP per kg beef), and EBW 0.5 (brine containing 5 g sodium chloride and 5 g WMJP per kg beef), were tested. The effect of enhancement or WMJP on the quality properties of beef was evaluated during storage at 4℃ for 1, 5, and 10 days. Total aerobic bacteria counts between the control and the enhanced beef, and among EBS, EBW 0.2, and EBW 0.5 were not significantly different after any storage period (p > 0.05). The pH of beef was not different between the control and the enhanced beef, and among enhanced beef at 1 and 5 days of storage (p > 0.05). However, it was higher in the enhanced beef than control, and EBW 0.2 and EBW 0.5 had higher pH than EBS after 10 days of storage (p < 0.05). The enhanced beef showed a high total loss at all storage days (p < 0.05). There were no differences in total loss among enhanced beef after any storage period (p > 0.05). The enhanced beef had no consistent differences in L*, a*, and b* values with control during storage, however, EBW 0.5 showed high color stability. The hardness of the enhanced beef was significantly lower than that of the control after 10 days of storage, although the values were lower at all storage stages. EBS 0.5 had the lowest thiobarbituric acid reactive substance (TBARS) value among cooked beef of all treatments at all storage days. The enhanced beef received higher scores in all sensory properties than control, and no negative effect of WMJP was found in the sensory quality of the enhanced beef. The use of winter mushroom juice can result in quality improvement in enhanced beef.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
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• pp.60-72
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• 2003

To investigate the effect of cholesterol in liposome on the stability of incorporated retinol, the physico-chemical experiments for various amounts of cholesterol-containing liposomes were performed. Liposome with retinol containing cholesterol was prepared as multilamella vesicles(MLVs) by dehydration/rehydration method. The incorporation efficiency of retinol into liposome was maximized as 99.31 % at 50:50 (phosphatidylcholine/cholesterol) at pH 9. The stability of incorporated retinol at low storage temperature was enhanced with increasing cholesterol content than at high storage temperature. For example, incorporated retinol in liposome at glycine buffer(pH 9} was degraded slowly during storage at 4. The degradation of retinol in liposomes was slower at pH 9 than at pH 7. These results supported that cholesterol in liposome increased largely the stability of incorporated retinol.

• 한국식품영양학회지
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• 제30권5호
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• pp.960-972
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• 2017

The objectives of this study was to investigate the properties and stability of the wet noodles added to nanoemulsion as a industrial model system, and in so doing, survey practical applicability in the food industry. In order to test out these objectives, the characteristics and stability of the wet noodles added to nanoemulsion were investigated and their cooking characteristics and capsaicinoids loss were examined. As a result, the test results showed that the findings indicated that the post-cooking loss of capsaicinoids in the wet noodles added to double-layer nanoemulsion covered with chitosan was less than the losses in the wet noodles added to any other noodles. More especially, this demonstrates that the noodle added to double-layer nanoemulsion covered with chitosan scored significantly higher than the others with reference to their cooking properties, color, texture, stability for storage stability, and sensory evaluation. These results show that the findings of this study demonstrated that the noodles added to nanoemulsions could be produced as a food-grade merchandise because they could provide enhanced encapsulation capacity of capsaicinoids and higher acceptability.

• 한국축산식품학회지
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• 제37권6호
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• pp.898-905
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• 2017

Enhanced meat is defined as fresh meat that has been minimally processed to improve quality and consistency. The present work investigated the quality of enhanced pork loins manufactured with the extract of red perilla leaves (ERP). ERP was prepared by the aqueous extraction of red perilla leaves followed by lyophilization. Enhanced pork loins were produced by injecting brine (15% v/w). The treatments consisted of a control (brine containing no ERP), ERP 0.2 (brine containing ERP at a concentration of 2 g/kg of pork loin), and ERP 0.4 (brine containing ERP at a concentration of 4 g/kg of pork loin). The enhanced pork loins were stored at $4^{\circ}C$ for 7 d, and its quality parameters were investigated. Addition of ERP decreased the $L^*$-value and increased the $a^*$- and $b^*$-values of enhanced pork loins compared to those of the control group at all storage intervals (p<0.05). A significantly lower pH than that of the control was found in ERP 0.4 after 7 d of storage. The malondialdehyde contents of the cooked pork loins were significantly lower in ERP 0.2 and ERP 0.4 than in those of the control after 4 and 7 d of storage (p<0.05). While ERP 0.4 received relatively low scores in taste, flavor, and overall acceptability of the cooked pork loins (p<0.05), no significant differences were found between the control and ERP 0.2. Enhanced pork loins can be produced using ERP to improve their oxidative stability.

• 한국식품과학회지
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• 제20권6호
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• pp.868-872
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• 1988

잣을 저장조건을 달리하여 산화양상을 살펴보고 이어 정제단계별로 산화양상에 따른 변화를 살펴보았다. 잣을 $35^{\circ}C$에서 10주간 저장하면서 함유지방질의 산화양상을 살펴본 결과 잣 알갱이 상태는 조직을 마쇄하더라도 지방질로 추출한 상태보다 대단히 높은 산화안정성을 나타내었다. 또한 조지방질은 정제단계를 거칠수록 그 산화안정성이 감소되었으며 정제지방질, 탈검 및 탈산된 지방질, 탈검 탈산 및 탈색된 지방질, 탈검된 지방질, 조지방질 순으로 산화 안정성이 높아졌다. 이것은 정제단계에서 제거된 물질들이 산화 안정성을 증가시키는 요인으로 작용하는 것으로 여겨진다.

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2-2
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• pp.227.1-227.1
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• 2003

Acetyl-L-carnitine (ALC), an endogenous component of L-Carnitine, is the acetyl ester of carnitine that has been reported to be beneficial in depressive disorders and Alzheimer's disease.ALC is so hygroscopic that deliquescence took place when it absorbed moisture by 15%(w/w) in a week and then reached steady-state at 45%(w/w) in 40$^{\circ}C$, 75% RH storage condition. Therefore it is necessary to prevent ALC from absorbing atmospheric moisture. For this purpose, we chose hydroxypropylmethylcellulose phthalate (HPMCP) an enteric polymer, as a film former. (omitted)

• Journal of Ginseng Research
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• 제25권1호
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• pp.45-52
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• 2001

50 g내외의 4년근 수삼을 물로 세척한 후 한 뿌리씩 기능성 연포장재 필름 주머니(200$\times$300 m)에 넣고 밀봉하여 $25^{\circ}C$에서 저장하면서 연포장재 필름의 물성과 포장방법이 개별포장 수삼의 저장성에 미치는 영향을 조사하였다. 산소투과도는 2.5~1900 cc/m$^2$.day.atm으로 각기 다르고 투습도는 4.0~5.0 g/m$^2$.day.90%RH으로 서로 비슷한 연포장재필름을 사용하였을 때 수삼의 외관품질은 산소투과도가 낮을수록 양호하였다. 투습도가 1.5-6.3 g/m$^2$.day.90%RH 수준으로 각기 다르고 산소투과도는 3.4~5.4 cc/m$^2$.day.atm범위로 비교적 낮은 연포장재 필름을 사용하였을 때 수삼의 외관품질은 투습도가 3.5g/m$^2$.day.90%RH인 연포장재 시험군에서 가장 양호하였고 투습도가 이보다 높거나 낮은 경우에는 수삼의 외관품질 불량률이 증가하는 경향이었다. 한편수삼을 연포장재 필름 주머니에 넣고 상압포장, 진공포장, 이산화탄소 충전포장, 이산화탄소-질소(30:70) 혼합가스 충전포장, 이산화탄소-산소-질소(25:5:70) 혼합가스 충전포장 등의 방법으로 포장하여 $25^{\circ}C$에서 저장하였을 때 이산화탄소-산소-질소(25:5:70) 혼합가스 충전포장 시험군의 외관품질이 가장 양호하였고 진공포장 시험군은 특히 저장 후반에 외관품질이 급격히 저하되는 경향을 나타내었다. 따라서 수삼을 산소투과도가 낮고 투습도가 3.5g/m$^2$.day.90%RH내외인 연포장재 필름 주머니에 한 뿌리씩 넣고 이산화탄소-산소-질소(25:5:70) 혼합가스로 충전하여 저장하면수삼의 외관품질을 장기간 양호하게 유지시킬 수 있을 것으로 예상된다.

• 한국식품조리과학회지
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• 제21권3호
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• pp.283-289
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• 2005

To investigate the oxidative stability of the Lithospermum erythrorhizon extracted oil, we prepared extracted oil from the cultivated and wild roots of Lithospermum erythrorhizon by autoclave method with soybean oil. The oil were stored for 30 days at $60^{\circ}C$, and the peroxide value (POV), acid value (AV) and carbonyl value(CV) were measured periodically. The weight was highly decreased in the oil added roots of Lithospermum erythrorhizon during the storage period. POV of soybean oil containing wild and cultivated Lithospermum erythrorhizon was generally enhanced with prolonged storage time, with the POV of the samples being lower than 100 meq/kg.oil after 30 days of storage. However, the POV of soybean oil was higher than 100meq/kg.oil after 10 days of storage. The pattern of the changes of AV and CV of soybean oil containing wild and cultivated Lithospermum erythrorhizon, were almost constant during the experimental periods. Nevertheless, the pattern of the changes of AV of soybean oil was rapidly increased during 20 days of storage, and that of CV of soybean oil was rapidly increased duringdays of storage and then slowly increased during the remainder of the experimental period. However, soybein oil was rapidly increased during 20 days of storage and then slowly decreased during the reminder of the experimental period. The overall results suggest that wild and cultivated Lithosyermum erythrorhizon added antioxidant activities to the autooxidation of soybean oil.

• 한국환경과학회지
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• 제16권8호
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• pp.873-879
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• 2007

For the purpose of development of an environmentally friendly aqueous cleanser, some experimental researches on emulsification of D-limonene were performed. OA series surfactants with different molecular weight were adapted as an emulsifier for preparation of O/W emulsion. Cleaning power of aqueous cleanser was measured by a dipping method adapting abietic acid(AA) as a solubilizate. Besides, drop size and drop size distribution, contact angle and storage stability of the aqueous cleansers were also measured and relationships among them were examined. Decrease in molecular weight of surfactant induced small drop size and contact angie, resulting in high cleaning power of aqueous cleanser. Aqueous cleanser consisted of 3wt.% OA300 and 30wt.% D-limonene showed the highest cleaning power, but displayed unfortunately with low storage stability. The storage stability of the aqueous cleanser with OA300 was significantly enhanced by addition of 0.5wt.% OA600 at the expanse of decrease in cleaning power.

• 한국응용과학기술학회지
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• 제26권3호
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• pp.317-327
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• 2009

In this study DMT(Dimethylterephthalate), NDC(Dimethyl-2, 6-Naphthalene Dicarboxylate) were used to synthesize polyester polyol which shows enhanced storage stability, improved flame retardancy, and good compressive strength. If DMT and NDC react respectively with DEG(Diethylene Glycol) which is kind of linear diol, the obtained polyester polyols tend to crystallize easily after the reaction. In case of DMT, PA(Phthalic Anhydride) which has asymmetric structure was introduced to retard the crystallization. In case of NDC, DPG(Dipropylene Glycol) which has an methyl side chain was introduced to prevent the crystallization. It was found that to introduce DPG was much more effective method to prevent the crystallization than PA. NDC and DMT were reacted together with DPG for various compositions of NDC:DMT(8:2, 6:4, 4:6 mol ratio). The obtained NDC-DMT-DPG based polyester polyol showed improved flame retardancy, and good compressive strength with increasing the content of NDC.