• Food Science of Animal Resources
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• v.23 no.2
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• pp.97-102
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• 2003

This study was carried out to investigate the effect of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Pork patties prepared from A patty(grade B pork patty), B patty(grade B pork patty containing mugwort powder), C patty(grade E pork patty) and D patty(grade E pork patty containing mugwort powder). The chemical composition, calorie, residual nitrite, surface color, textural properties, water holding capacity and sensory evaluation were evaluated. Moisture contents(%) were not different among patties, and crude fat(%) and calorie values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat. Crude ash contents(%) were not different among patties, and residual nitrite contents(ppm) of patties containing mugwort powder were lower than those of patties without mugwort powder. Hunter L and b values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat, and Hunters a values of patties prepared from grade E pork meat were higher than those of patties prepared from grade B pork meat. Hardness, cohesiveness and chewiness values of patties prepared from grade B pork meat were lower than those of patties prepared from grade E pork meat. Aroma, taste, texture, juiciness, color and palatability values were not different among patties.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.68-76
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• 2016

This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.

• Journal of Life Science
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• v.21 no.3
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• pp.358-367
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• 2011

Soybean is known to contain various phytochemicals that are related to anti-oxidant, anti-inflammatory and anti-obesity effects in mice and humans. The anti-obesity effect of by-product extracts from soybean on the differentiation of 3T3-L1 pre-adipocytes to adipocytes was investigated by suppressing adipocyte differentiation and lipid accumulation with Oil Red-O assay and quantitative PCR. In inducing differentiation of 3T3-L1 pre-adipocytes in the presence of an adipogenic cocktail, isobutylmethylanthine (IBMX), dexamathasone, and insulin, treatment with filtrated soybean soaked water, soybean milk, and soycurd residue from soybean curd processing significantly decreased mRNA expression of obesity-related gene such as PPAR${\gamma}$, Fabp4, and Scd1, adipsin, apolipoprotein (APOE) and adiponectin (ADIPOQ) without any significant cytotoxicity. We also determined the well-known isoflavones in soybean, such as daidzein and genistein, in the by-product extracts. Taken together, we suggest that soybean by-product extract showed anti-obesity effect by suppressing adipocyte related gene expression, and that by-products collected during soybean curd processing may be a good candidate as an ingredient in health care products.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.6
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• pp.132-139
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• 2017

A huge amount of de-icing agent is sprayed during winter to promote traffic safety in cold regions, and the quantity of de-icing agent sprayed has increased each year. The main ingredients in commonly used de-icing agents are chlorides, such as calcium chloride($CaCl_2$) and sodium chloride(NaCl). While calcium chloride is mostly used in Korea and sodium chloride is usually used in the U.S. and Japan, all de-icing agents include chloride ions. The chlorides included in sprayed calcium chloride-based de-icing agents have severe adverse effects, including the corrosion of reinforcing steels through salt damage by infiltrating into road structures, reduced structural performance of pavement or damage to bridge structures, and surface scaling, in combination with freezing damage in winter, as well as water pollution. In addition, the deterioration of paved concrete road surface that occurs after the use of calcium chloride-based de-icing agent accelerates the development of visual problems with traffic structures. Therefore, the present study was performed to prepare an environment-friendly liquid de-icing agent through a reaction between waste organic acids and calcium-based by-products, which are industrial by-products, and to analyze the properties of the de-icing agent in order to evaluate its applicability to road facilities.

• Journal of the Korea institute for structural maintenance and inspection
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• v.22 no.4
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• pp.52-59
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• 2018

To control chloride attacks which is a representative deterioration in RC(Reinforced Concrete) structures, many studies have been conducted. Above all, a method using mineral admixture was known to be effective for corrosion protection. In this study, durability test about chloride attacks was carried out for concrete specimens containing FA(Fly Ash)-representative concrete mineral admixture and OPC concrete specimens considering 3 different levels of W/B(Water to Binder). Accelerated chloride diffusion coefficient tests referred to Tang's method, total passed charge tests referred to ASTM C 1202, and compressive strength tests based on KS F 2405 were performed at each target age day. Also, based on previous studies of 28 days, time-parameter which is a key parameter for diffusion behavior is evaluated and its relations with compressive strength at the age of 365 days is evaluated. After the age of 49 days, chloride resistance of FA concrete is much improved than that of OPC concrete, which arose out of stable hydrates due to pozzolan reaction of fly ash. Time-parameter of FA concrete is evaluated to be about 1.5 times larger than that of OPC concrete. Also, time-parameter of FA concrete has a linearly decreasing relation while that of OPC concrete has a linearly increasing relation with compressive strength development.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.103-109
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• 1998

For the purpose of improving quality of dried anchovy, raw anchovies after hot air drying were subjected to six different processes: 5 min microwave and 1 min holding-12 times (MW5), 10 min microwave and 1 min holding-6 times (MW10), 5 min microwave with hot air and 1 min holding-12 times (MWH5), 10 min microwave with hot air and 1 min holding-6 times (MWH10), 5 min microwave vacuum and 1 min holding-12 times (MWV5), 10 min microwave vacuum and 1 min holding-6 times (MWV10) at 100 Watt and 2450MHz. There were no significant effects of different processes on water content, pH, color, acid value and volatile basic nitrogen. The sum of fatty acids on commercial anchovy occupied 38.34% of saturates 22.91% of monoenes and 22.91% of polyenes and dried anchovies subjected to microwave processes had similar compositions. Dominant fatty acids were palmitic acid and docosahexaenoic acid in each process. Among the free amino acids, alanine, arginine, lysine and leucine were dominant in all processes. Dried anchovies showed little significant differences in texture in all processes. Sensory evaluation data showed that the quality of dried anchovy subjected to microwave process was acceptable and microwave vacuum process was the most desirable one.

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.90-96
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• 1998

An experiment to make mixed juices carrying the freshness and other specific characteristics of vegetables and fruits which are useful for the prevention and treatment of various diseases was attempted on the emphases of pretreatment methods, combination of fruits and vegetables, and elimination of microorganisms. Blanch in boiling water prior to extraction for green vegetables, addition of ascorbic acid during extraction for tomatoes and apples, or addition of ascorbic acid after blanch in 3% acetic acid for carrots was effective to keep colors and suspended solids in liquid extract. On the basis of sensory evaluation the extracts from tomatoes, apples. carrots. mallows, watercreses+pine needles, Angelica keiskei Koiz, jujubes and lemons were selected and mixed at the ratio of 3 : 3 : 3 : 1/2 : 1/2 : 1/2 : 1/2 : 1/5. The mixed extracts were pasteurized for 15sec at $96^{\circ}C$ or filtered through a ultramembrane filter. While the centrifuge precipitation and retentates on the membrane filter were autoclaved and combined with ultrafiltrates. The mixed juices showed $pH\;4.07{\sim}4.10$ titratable acidity $66.35{\sim}84.08$, soluble solid $7{\sim}9^0Brix$, reducing sugar $5.42{\sim}6.97%$, glucose $1.96{\sim}2.30%$, fructose $3.46{\sim}4.14%$ and high content of K, Mg and Ca. Ultrafiltration showed better quality scores in color, juice. Peroxidase and microorganisms were inactivated by thermal treatment and ultrafiltration.

• Journal of Korean Society for Geospatial Information Science
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• v.20 no.3
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• pp.11-18
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• 2012

Increasing concern about biodiversity has lead to a rise in demand on the spatial assessment of biological resources such as biodiversity assessment, protected area selection, habitat management and restoration in Korea. The purpose of this study is to create species richness map through data collection and modeling techniques for wildlife habitat assessment. The GAM (Generalized Additive Model) is easy to interpret and shows better relationship between environmental variables and a response variable than an existing overlap analysis and GLM (Generalized Linear Model). The study area delineated by a large watershed contains Jirisan national park, Mt. Baekun and Sumjin river with three kinds of protected areas (a national park, a landscape ecology protected area and an otter protected area). We collected the presence-absence data for wildlife (mammals and birds) using a stratified random sampling based on a land cover in the study area and implemented natural and socio-environmental data affecting wildlife habitats. After doing a habitat use analysis and specifying significant factors for each species, we built habitat suitability models using a presence-absence model and created habitat suitability maps for each species. Biodiversity maps were generated by taxa and all species using habitat suitability maps. Significant factors affecting each species habitat were different according to their habitat selection. Although some species like a water deer or a great tit were distributed at the low elevation, most potential habitats for mammals and birds were found at the edge of a national park boundary or near a forest around the medium elevation of a mountain range. This study will be used for a basis on biodiversity assessment and proected area selection carried out by Ministry of Environment.

• Journal of the Korea Institute of Building Construction
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• v.11 no.6
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• pp.530-537
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• 2011

The purpose of this study is to examine material performance of fiber reinforced cement composite for mass production. It is necessary to manufacture SHCC(Strain Hardening Cement Composite) by batch plant for field application and mass production. For the study, a mock-up test of SHCC manufactured in the batch plant was conducted, and the performance was compared with SHCC manufactured in the laboratory. Assessment items were freshness and hardening properties. Specifically, direct tensile test machine was used for performance verification of SHCC. As a result, there was a tendency of less satisfactory fiber dispersion and performance of strain hardening compared with the performance of SHCC manufactured in the laboratory. To address this, dry mixing and mortar mixing time should be increased compared to laboratory mixing, and injection time of an agent such as a water reducing agent should be properly controlled according to mixing combination, or the capacity to secure dispersion and homogeneity of material.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1104-1111
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• 2014

To investigate major characteristics affecting the consumer acceptability of Cheonggukjang, the physicochemical characteristics and consumer perception of 16 Cheonggukjang samples (seven commercial samples and nine samples prepared in the laboratory) were analyzed. Overall, consumer acceptability of Cheonggukjang increased with higher contents of amino nitrogen and volatile basic nitrogen, as well as at lower moisture contents. Cheonggukjang samples with higher consumer acceptability showed higher purchase intent (%) and willingness to pay (won/200 gram package), implying consistency in consumer evaluation. Ideal characteristics of Cheonggukjang were lighter color, less water in the soup, stronger characteristic Cheonggukjang taste, sweetness and nutty taste, as well as less off odors, saltiness, and bitterness. The result of this study demonstrates the needs to improve sensory quality by considering the relatively low consumer acceptability of Cheonggukjang samples.