• 한국축산식품학회지
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• 제39권2호
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• pp.345-353
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• 2019

Various commercial collagen mixtures aimed at improving the quality of meat products are available, but the optimal composition is unclear. This study aimed to compare the functional properties, including physicochemical characteristics and lipid oxidative stability, of loin ham marinated with three commercial collagen mixtures sold as food additives. The addition of collagen mixtures led to significant increases in the moisture content, water holding capacity (WHC), cooking yield, and instrumental tenderness, regardless of the type of collagen mixture. In particular, meat samples containing collagen mixture C showed the highest (p<0.05) WHC and tenderness among all groups. Furthermore, collagen mixture B induced increases (p<0.05) in pH values in both raw and cooked samples. The $a^*$ values of samples with collagen mixtures were lower (p<0.05) than those of samples without collagen mixtures. All collagen mixtures effectively improved oxidative stability during 7 days of storage at $4^{\circ}C$. The samples containing collagen mixture B had the lowest lipid oxidation (p<0.05) among groups. These results indicated that collagen mixture C could be used in injection brine to enhance the quality characteristics of meat products, particularly the WHC and tenderness. Collagen mixture A could be used for meat products with high fat contents based on its ability to improve lipid oxidative stability during long-term storage.

• 한국응용과학기술학회지
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• 제32권3호
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• pp.536-545
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• 2015

This study aimed to investigate the effect of various emulsifiers on the formation of nanoemulsions and their stability properties. MCT (medium chain triglyceride) nanoemulsions were prepared (10 wt% oil, 10 wt% emulsifiers, 20 mM bis-tris, pH 7) with emulsifier such as Tween 20 (Polyoxyethylene(20) sorbitan monolaurate), Almax 3800 (Sorbitan monooleate), soy lecithin, and SSL (sodium stearoyl lactylate) and changes in fat globule size with respect to storage period and stability properties by Turbiscan were investigated. In case of control nanoemulsion with 10 wt% Tween 20, the initial fat globule size was 89.0 nm and 113.4 nm after 28 day of storage and this large increase (ca. 24 nm) was thought to be caused by Ostwald ripening. When Tween 20 was partially replaced with Almax 3800, lecithin and SSL in nanoemulsions, their physicochemical properties (i.e., fat globule size and stability) were changed accordingly. In general, the intial fat globule size was decreased with increasing the concentration of the emulsifiers and the stability against Ostwald ripening increased. The most stable nanoemulsions against Ostwald ripening could be prepared with emulsifiers of Tween 20 and Almax 3800 or lecithin in the ratio of 6:4 (wt%), which was verified with Ostwald ripening rate (${\omega}$). In addition, the emulsion stability by Turbiscan was observed to be consistent with results of changes in fat globule size with storage period.

• 한국패류학회지
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• 제30권2호
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• pp.165-168
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• 2014

굴 패각은 외부 침입자들로부터 자신을 보호하는 기능 외에도 잠재적 성장범위를 의미하므로 패각모니터링은 굴 성장을 위해 중요한 의미를 지닌다. 이를 위해 우리는 서로 다른 3해역 (완도, 한산거제만, 북만) 으로부터 채집한 패각의 성분분석을 통해 양식장 환경모니터링 도구로써의 활용가능성을 살펴보았다. 완도해역에서 채집된 굴 패각은 높은 열분해온도로 비교적 안정된 나노구조체 형상을 지닌 것으로 판단되고, 이는 상대적으로 진주층이 두터울 경우의 특징이다. 또한 패각중 성분분석결과 황의 함량이 낮고 납이 검출되지 않는 등 비교적 안정적인 굴양식환경을 나타내고 있다.

• Food Science and Biotechnology
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• 제16권5호
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• pp.836-842
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• 2007

In this study, we investigated the effects of heating ($80^{\circ}C$, 30 min) on the physicochemical and functional attributes of acid (cottage) and sweet (Edam and Cheddar) whey powders. The water holding capacity (WHC) of the whey powders was not affected by heating or pH value. The heated Cheddar whey powder had a significantly lower (p<0.05) WHC than that of the other wheys. Heating detrimentally impacted the emulsifying and foaming properties, On the other hand, heating significantly enhanced the heat stabilities (HS) of all powders, This was best demonstrated at the acidic pH values of 3.0 and 4.5, where the HS increased by 57 and 53, 181 and 167, and 31 and 48%, for the cottage, Edam, and Cheddar, respectively. Overall, this data provides useful insights into the manufacture of pasteurization and retort-stable whey powders.

• 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.

• 한국수소및신에너지학회논문집
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• 제22권4호
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• pp.527-533
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• 2011

CNFs had been well addressed due to numerous promising applications in science and technology. Besides the same physicochemical properties of ordinary carbon materials such as active carbons and carbon black, they exhibit specific, e.g., tubular or fibrous structures, a large surface area, high electrical conductivity stability, as well as extremely high mechanical strengh and modulus, which make them a superior material for electrochemical capacitors. In this study, CNFs were pretreated by mechanical milling with different time in mortar and pestle. The milled CNFs were used as active material of electrode whose electrochemical property was tested to find physicochemical characterization variation. CNF electrode milled for 5 min has the highest electric capacitance. XPS spectrum were employed to explore changes in functional group induced from mechanical milling. Crystal size was calculated to analyze change of peak from different milling time by XRD. The CNF milled for 5 min has the largest crystal size and the highest electric capacitance.

• 한국축산식품학회지
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• 제28권2호
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• pp.211-217
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• 2008

The objective of the present study was to develop cholesterol-reduced and phytosterol-supplemented mayonnaise using crosslinked $\beta$-cyclodextrin and examine its physicochemical and sensory attributes during 10 months of storage. The composition of cholesterol-reduced phytosterol-supplemented mayonnaise was similar to the control. The amount of cholesterol removed ranged from 90.67 to 92.47%. The TBA absorbance of the samples showed that the more phytosterol the sample contained, the lower the TBA absorbance value. The viscosity of cholesterol-reduced mayonnaise with 2.0% phytosterol decreased significantly during storage (p<0.05). The color changes of mayonnaise during storage showed a decrease in the L- and b-values, and an increase in the a-value. The experimental mayonnaise maintained emulsion stability, which was significantly lower in 2.0% phytosterol-supplemented mayonnaise. With regard to sensory attributes, most characteristics were similar to the control mayonnaise, however, the addition of phytosterol had a negative effect on stickiness and bitterness. These results indicate that the cholesterol-reduced and phytosterol-supplemented mayonnaise has decreased oxidation and maintains most of its physicochemical and sensory properties during storage.

• 대한화학회지
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• 제48권6호
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• pp.623-628
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• 2004

빠른 교반 조건에서 구조주형화합물인 TEAOH(Tetraethyl ammonium hydroxide)를 이용하여 제올라이트 SUZ-4를 성공적으로 합성하였다. 교반속도 250 rpm 이상에서 결정성의 제올라이트 SUZ-4를 얻을 수 있었다. 이것은 교반이 재현성있는 합성에 결정적인 역할을 한다는 것을 의미한다. 사용한 물의 양$(H_2O/Al_2O_3)$의 차이에 의하여 SUZ-4 결정형태 조절이 가능하였다. XRD, BET 및 암모니아 TPD에 의해 SUZ-4의 물리화학적 성질 및 증기처리에 의한 열적 안정성이 조사되었다.

• 한국식품과학회지
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• 제37권4호
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• pp.590-596
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• 2005

대추 추출액 첨가시 제빵적성에 요구되는 반죽의 이화학적 특성 변화를 조사하였다. 대추 추출액의 수분은 92.5%, 단백질 0.50%, 회분 0.37%였고 pH는 4.65로 나타났다. 대추 추출액의 유리당은 sucrose가 4,340mg%로 가장 많았고 fructose, glucose 순으로 나타났다. 반죽의 물리적특성 중 farinogram에서는 대추 추출액 첨가량 증가에 따라 흡수율은 증가하였고 반죽형성시간과 안정도는 짧아졌으며 약화도는 커지는 경향을 보였다. Extensogram의 발효특성은 대추 추출액의 증가에 따라 신장도는 짧아졌고 저항도는 증가하였으며 Resistance/Extensibility값은 증가하였다. Amylogram의 호화특성은 대추 추출액 첨가량이 증가할수록 호화개시온도는 큰 차이가 없었고 최고점도는 감소하는 경향을 보였다.

• 대한방사선기술학회지:방사선기술과학
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• 제43권4호
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• pp.273-280
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• 2020

In this study, the P contrast agent of Iopamidol, which is a nonionic iodide contrast agent most commonly used as a vascular contrast agent in medical institutions, and the O contrast agent of Ioversol, were studied. The physicochemical changes according to the temperature change were compared and analyzed using the Bruker Avance 500MHz Nuclear Magnetic Resonance Spectrometer owned by the Korea Basic Science Institute (KBSI). There was no physical or chemical change in the O contrast medium of Ioversol formulation in temperature change. However, in the P contrast agent of Iopamidol, a doublet peak began to appear in the 1.1 ppm region of the sample at 60℃, and the doublet peak was clearly observed in the sample at 80℃. As a result of this study, 1H-NMR analysis revealed that the P contrast agent of the Iopamidol formulation was dissociated from chemical bonds as it rose to a high temperature of 60℃ or higher, resulting in the formation of foreign substances. It was evaluated that the O contrast agent of Ioversol formulation had physico-chemical stability than the P contrast agent of Iopamidol formulation. As shown in this study, it is necessary to analyze the physical and chemical changes of contrast agents according to various environmental factors.