• 한국축산식품학회지
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• 제37권3호
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• pp.376-384
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• 2017

The objective of this study was to investigate the effect of using gelled emulsion (olive oil 46%, inulin 9%, gelatin 3%) as fat replacer on some quality parameters of chicken patties. For this purpose GE, prepared with olive oil, gelatin and inulin was replaced with beef fat at a level of 0%, 25%, 50%, 100% (C, G25, G50, G100). In this study syneresis, thermal stability, centrifuge and creaming stability of gelled emulsion were analyzed. Chemical composition, technological paramerers (cooking yield, water holding capacity, diameter reduction, fat and moisture retention) and textural and sensory properites were evaluated in comparision to control patties. High thermal stability was recorded in GE (93%), also creaming stability results showed that GE protected its stability without any turbidity and separation of the layer. The complete replacement of beef fat with GE showed detrimental effect on all investigated cooking characteristics except fat retention. Replacement of beef fat with GE at a level of 50% resulted similar cooking characteristics with C samples. Color parameters of samples were affected by GE addition, higher CIE $b^*$ values observed with respect to GE concentration. The presence of GE significantly affected textural behaviors of samples (p<0.05). Our results showed that GE prepared with inulin and olive oil is a viable fat replacer for the manufacture of chicken patty.

• 한국식품조리과학회지
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• 제32권3호
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• pp.290-298
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• 2016

Purpose: This study aimed to investigate the effect of grape skin on the physicochemical properties and sensory score of ground pork meat. Methods: Four types of ground pork were evaluated: T0 without grape skin, T1 with 0.3% grape skin, T2 with 0.7% grape skin, and T3 with 1.0% grape skin. Results: There was no significant group wise difference in VBN content, L-value, b-value, chemical composition of raw and cooked meat, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, taste, texture, juiciness, or palatability. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The a-value of T2 and T3 were significantly higher than that of T0 (p<0.05). Flavor was highest in T2 among samples (p<0.01). Conclusion: The study results suggest that grape skin may be a useful ingredient in ground pork meat in terms of antioxidant potential, color and flavor.

• 한국산림과학회지
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• 제103권4호
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• pp.703-708
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• 2014

본 연구는 몽골 반건조 지역 현지에서 토양 개량이 묘목의 활착 및 생장에 미치는 효과를 알아보기 위해 수행되었다. 이를 위하여 알칼리성 사질 토양인 연구대상지에 2년생 백양나무(Populus sibirica)와 비술나무(Ulmus pumila) 묘목을 심고 질소(시비량에 따라 2수준), 황, 인공보습제, 황토가공소재 등을 처리하였다. 4개월 뒤, 두 수종의 묘목 활착률은 질소 시비량의 증가에 따라 감소하였다. 일반적으로 질소의 시비는 양분을 공급하여 묘목의 활착률 및 생장을 높이는 것으로 알려져 있다. 그러나 본 연구 결과에서 나타난 활착률 감소는 과다시비로 인한 토양 삼투압의 증가에 의한 것으로 보인다. 두 수종 모두 황토가공물질 처리구에서 근원경 생장에 유의한 증가가 나타났다. 그리고 백양나무의 경우 인공보습제 처리구에서도 근원경 생장이 유의하게 증가하였는데, 이는 백양나무가 건조에 내성이 있음에도 불구하고 수분 요구도가 높은 포플러속에 속하기 때문인 것으로 보인다. 반면 황 처리는 두 수종의 활착률과 근원경 생장 모두에서 효과가 없는 경향이 나타났는데, 이는 건조지 토양의 낮은 황산화율 때문으로 추정된다. 향후 건조/반건조 지역에서 토양 개량의 장기적인 효과를 알아보기 위하여 묘목 생장 및 토양 특성에 대한 지속적인 모니터링이 요구되며, 연구 수종에 적합한 시비량 산정을 위한 추가 연구가 필요한 것으로 판단된다.

• 한국수산과학회지
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• 제6권1_2호
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• pp.27-36
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• 1973

The effect of water activity on degradation of pigments in dried lavers, Porphyra tenera Kjellm. was examined when stored at room temperature for fifty days. Chlorophyll pigment was extracted with methanol-petroleum ether mixture solvent(2:1 v/v), partitioned in ether, and analysed spectrophotometrically at 662 nm as chlorophyll a. The degradation products of chlorophyll were isolated on sugar-starch column(85:15 w/w) with n-propanol-petroleum ether solution(1:200 v/v) as a developing solvent. The isolated green colored zones were analysed individually at the wavelengths of 650, 662, and 667 nm as allomerized product, chlorophyll a retained, and pheophytin formed respectively. Carotenoida were also extracted with the methanol mixture solvent, partitioned in ether, and finally redissolved in acetone after the evaporation of ether in a rotary vacuum evaporator. The total carotenoid content was measured as lutein at 450 nm. From the results, it is noted that the rate of chlorophyll degradation reached a minimum at 0.11 to 0.33 water activity while progressively increased at higher moisture levels resulting in rapid conversion of chlorophyll to pheophytin. At lower activity, autocatalysed oxidizing reaction like allomerization seemed prevailing the acid catalysed conversion reaction. The loss of carotenoid pigment was also greatly reduced at the range of 0.22 to 0.34 water activity with much faster oxidative degradation at both higher and extremely lower moisture levels. These two moisture levels indicated above at which the both pigments exhibited maximum stability are considerably higher than the BET monolayer moisture which appeared 7.91 percent on dry basis at Aw=0.10 calculated from the adsorption isothermal data of the sample at $20^{\circ}C$. The rate of pigment loss in heat treated samples at 60 and $100^{\circ}C$ for 2 hours prior to storage somewhat decreased, particularly at higher moisture levels although the final pigment retention was not much stabilized.

• 한국환경복원기술학회지
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• 제19권1호
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• pp.1-11
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• 2016

Currently, urban green space is disappearing due to urbanization, industrialization and various environmental problems including the disruption of the ecology in urban areas. To solve such problems and increase urban green area, roof greening has been suggested as an alternative. Through observing the responses of three plant species (Mukdenia rossii, Dianthus chinensis, and Pachysandra terminalis) plantrd on the soil mixed with Geohumus, this study investigated the effect of Gehumus on soil water content and plant survival. Soil water content of the rooftop soils has been increased when mixed with Geohumus. The responses were proportional to the amount of Geohumus in the mixture. Geohumus exerted a stronger influence on raising soil moisture content for soil A which had lower water-holding capacity. The stress responses of the plants varied in relation to the amount of Geohumus and soil moisture content. The stress response was lowest for Dianthus chinensis and increased in the order of Mukdenia rossii and Pachysandra terminalis. With the highest plant stress, Pachysandra terminalis showed the lowest survival rate among the three species. Without irrigation, the plants survived only for six weeks on green roofs. The survival rate differed depending on the amount of Geohumus mixed. The results of the experiment showed, with some exceptions, that Geohumus helped to improve soil water content, reduce plant stress, and extend plant survival period.

• 한국축산식품학회지
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• 제35권3호
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• pp.370-381
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• 2015

This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce lowfat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.

• 한국식품영양학회지
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• 제33권3호
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• pp.331-338
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• 2020

The purpose of this study was to examine the effect of noni (Morinda citrifolia) powder on the physicochemical properties and antioxidant activities of ground pork meat. Four samples of ground pork meat were prepared as follow: CON without noni powder, NP0.5 with 0.5% noni powder, NP1.0 with 1.0% noni powder, and NP1.5 with 1.5% noni powder. The moisture content of CON was the highest (p<0.05). The ash, fiber, fat retention, hardness, cohesiveness, gumminess, chewiness, lightness, and yellowness increased with the addition of the noni powder (p<0.05). The protein, fat, water holding capacity, cooking yield, moisture retention, springiness,and redness of the cooked meat were not significantly different among the samples. The pH of CON was the highest among the samples (p<0.05). The TBARS of CON, NP0.5, NP1.0, and NP1.5 were 0.48, 0.41, 0.36 and 0.34 mg/kg, respectively, and the NP1.5 was the lowest (p<0.05). The DPPH radical scavenging activity of CON, NP0.5, NP1.0, and NP1.5 were 10.4%, 20.8%, 34.6% and 45.3%, respectively, and the NP1.5 was the highest (p<0.05). Consequently, these results support the possible use of noni powder for meat product industry, as addition of noni powder enhances the antioxidant activities of ground pork meat.

• 상하수도학회지
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• 제19권6호
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• pp.800-808
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• 2005

It is required to propose an alternatives for appropriate sludge treatment owing to persistent construction of sewage treatment plant and increase of sewage sludge quantity. In order to treat sludge more efficiently, the methods which reduce the cost of sludge treatment have been studied such as sludge reduction and conditioning. Especially ozone treatment reduces solid quantity and improves separation of solid-liquid at the same time. Therefore ozone treatment have a positive effect on reduction and stabilization of sludge. So, this study applied ozone to sewage sludge and induced cell destruction of sludge. By comparing with the correlation between thickening and dewatering, and evaluating moisture content and solubilization of cake, this study verificates the effect of process improvement for ozone pre-treatment. In J-STP case, according to ozone dose solid flux increased about 12 times from $1kg/m^2{\cdot}h$ to $12kg/m^2{\cdot}h$. Also this plant were capable to shorten thickening time from 40 minutes to 6~7 minutes. Thus it is expected to reduce volume and retention time of thickener. On pH effect factor, dewatering at pH4 was more than at pH11, $3.05{\times}10^{11}$ and $3.82{\times}10^{11}(m/kg)$. But effect of pH was analogous to ozone, $2.81{\times}10^{11}(m/kg)$. The effect of pH on thickening was similar to law sludge, $0.68(kg/m^2{\cdot}h)$, and the effect of ozone injection on thickening was the biggest, $3.45(kg/m^2{\cdot}h)$. The COD solubilization rate improved from about 5 to 30%. So it is judged that we are able to utilize most solubilized sludge to another sewage treatment plants.

• 대한화장품학회지
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• 제25권1호
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• pp.6-22
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• 1999

천연고분자인 키틴으로부터 저분자 키토산을 얻은 후 이를 아질산을 이용한 분해반응에 의해 세포증식효과 및 상처치유효과 등의 생리적인 효과가 있는 키토산 올리고당을 합성하였다 이를 위해 아질산을 이용하여 deamination한 후, sodium borohydride로 환원시켜 reducing-end residue들을 alditol unit로 치환하였으며 MBTH시약을 사용하여 반응이 진행하였음을 확인하였다. 얻어진 키토산 올리고 당의 분자량 분포를 HPLC로 확인한 결과 중합도가 2∼6 인 올리고당이 얻어졌음 을 알 수 있었다. 상대습도 43％와 81％에서 측정한 흡습력 실험결과, 글리세린 에 대해 각각 63％, 57％의 흡습력을 보였으며, 상대습도 43％와 실리카겔 분위기 하의 보습력 측정결과, 각각 98％, 91％의 수분잔존률을 나타내었다 키토산 올리고당은 0,000032∼0.01％ 농도 범위에서 세포증식효과를 보였으며, 2％와 20％로 처리한 경우 상처치유효과를 나타내었다.

• Asian-Australasian Journal of Animal Sciences
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• 제23권10호
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• pp.1380-1385
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• 2010

Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at $175{\pm}2^{\circ}C$ for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) higher value for the moisture and moisture protein ratio than F1. However, MO and PC patties had significantly (p<0.05) higher moisture content than HO-cooked buffalo meat patties irrespective of fat content. Highest fat percentage was in MO patties while the minimum was in PC patties. Moisture and fat retention and cooking yield were highest in MO patties irrespective of added fat content in the formulation. Cooking yield and dimensional parameters were better maintained in F2 than F1. Sensory scores viz. appearance and color, flavour, juiciness and texture for HO patties were better than other cooking methods. Sensory panelists rated overall acceptability of HO patties very good to excellent, whereas PC and MO patties were rated as good to very good irrespective of fat content. Microbiological quality was comparable in both groups irrespective of cooking methods used.