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RISS 인기검색어
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강주회 대구대학교 산업기술연구소 1986 産業技術硏究 Vol.5 No.-
This studies were carried out to evaluate the textural characteristics of traditional fermented vegetable food of Korea namely "KIMCHI". "KIMCHI" samples were prepared by adding 2,3,4, and 5% of NaCl to Chinese cabbage leaves. Morever, half of each sample batches were mixed with 0.1% weight of "Saewoojeot" namely pickled shrimp paste as an additive. "KIMCHI" was fermented at 25℃ during experiment. pH value and texture of samples were investigated at 1hr, 24hrs and 96 hrs of fermentation to compare with fresh cabbage. Influences of NaCl concentration, legion of cabbage, length of cabbage leaves and addition of pickled shrimp paste were studied. Results were as follows: Hardness and Brittleness values were larger with outer cabbage leaves than inner one, longer leaves were larger than that of shorter with outer cabbage leaves of Hardness, Cohesiveness, Elasticity, Adhesiveness, Brittleness and Chewiness were decreased as NaCl concentration increases, especially when pickled shrimp paste was added.
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自然凍結乾燥 明太(Alaska pollack, Theragra chalcogramma)의 物性學的 硏究
강영선,강주회 대구대학교 산업기술연구소 1988 産業技術硏究 Vol.7 No.-
Texture properties of "Puk-Oh" that is natural freeze dried Alaska pollack fished in Alaskan ocean and Sokcho, Korea were studied using Instron universal testing machine. Influences of Max. temperature, Min. temperature and relative humidity on Puk-Oh processing were also studied. Also cooking characteristics were measured by studying rehydration rate. Adequate Puk-Oh processing period was from Dec. 15 to March 10 during Max. temperature maintains below 0℃. It was assumed that adequate relative humidity for natural freeze drying condition was 70% average value. Intensity of chewiness increased in the order of Whang-Tae A<Whang-Tae S<Daw-Duck puk-Oh<Zol-Tae. Intensity of rehydration rate decreased in the order of Whang-Tae A>Daw-Duck Puk-Oh>Whang Tae S>Zol-Tae. Summerizing these results it was assumed that Alaska pollack fished in Alaskan ocean was the mosu suitable material for the processing of Puk-Oh.
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大芻(Jujube, Zizyphus jujuba Miller) 및 大芻加工食品에 關한 物性學的 硏究
강주회,강영선 대구대학교 산업기술연구소 1987 産業技術硏究 Vol.6 No.-
Rheological properties of Jujube, Zizyphus jujuba Miller of Seoul Var., Kyongsan var., Bongwha var. and textrized jujube product along with California raisins as control were inverstigated by use of Instron Universal Testing Machine. Hardness of samples were in the order of Kyoungsan var.>Bongwha var.>California raisins>Seoul var. Texturized Jujube by the addition of 2.5%, 5% and 10% Agar to each ground Jujube of Seoul var. showed harder texture as content of agar increased. Somewhat similar testure profiles were obtained with the 10% Agar added to ground Jujube of Seoul var. to compare with California raisins as control. However, addition of Agar more than 10% to the ground Jujube was not recommendable due to poor water solubility of Agar.
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低鹽 明太(Alaska pollack, Theragra chalcogramma)젓의 加工條件에 따른 遊離아미노酸의 變化에 關한 硏究
이경선,강주회 대구대학교 산업기술연구소 1988 産業技術硏究 Vol.7 No.-
Myong-Tae Joet samples were separately prepared at 20℃±1℃, for period of 60 days by adding 10% salt (low salt) and 20% salt (high salt) to Myong-Tae Joet (Alaska pollack, Theragra chalcogramma) to compare free amino acid content change and organoleptic evaluation. These samples were investigated at 15 days interval: 0, 15, 45, 60 days fermentation. Free amino acid content of raw sample in the sequence of large to small were: Lys 4137.1mg%>His 2156.5mg%>Ala 1911.8mg%>Gly 1766.4mg%>Ser 1292.3mg%>Arg 1273.4mg%. These 6 amino acid occupied 64% of total free amino acid. Free amino acid content of low salt sample at 45 days fermentation in the sequence of large to small were: Ala 39779.1mg%>Met 20691.1mg%>Gly 13430.1mg%>Glu 11919.5mg%. These 4 amino acid occupied 63.4% of total free amino acid. Total free amino acid content of high salt sample at 45 days fermentation was 41181.2mg%, while 135197.7mg% for low salt sample. Total free amino acid of low salt sample contains as much as 330% than that of high salt sample under the same fermentation temperature, and period, thus it can be assumed that low salt sample contributed to develop distinctive flavor. Organoleptic scores for color, flavor, chewiness and taste were higher in low salt sample at 45 days fermentation than that of high salt sample.
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畜肉소세지에 있어서 補助蛋白이 保水力 및 乳化力에 미치는 效果에 關한 硏究
박신,강주회 대구대학교 산업기술연구소 1988 産業技術硏究 Vol.7 No.-
The most important quality factors for meat sausage are water holding and fat emulsification capacity to improve stability of quality and yield. This studies were accomplished to search ingredients and procedure how to increase the water holding and fat emulsification capacity. Experiments about the effects of added protein, phosphate and salt content on the water holding and fat emulsification capacity were conducted. The water holding capacity sequence of added protein was as follows: Egg Albumin>ISP>Gluten=Lacto Albumin>Casein. The fat emulsification capacity sequence of added protein was as follows: Casein>ISP>Gluten>Lacto Albumin>Egg Albumin. The water holding capacity of sausage increased until phosphate content reached to 0.4%, however, water holding capacity did not increase when phosphate content exceeded 0.4%. The water holding and fat emulsification capacity increased until salt content increased to 3%, however, tended to decrease when salt content exceeded 3%. Moreover, sausage tasted salty when salt content exceeded 2%. The conclusion of this studies were summarized as follows: 1. Egg Albumin was mainly effective for water holding capacity. 2. Casein was mainly effective for fat emulsification capacity. 3. Lacto Albumin was not effective for water holding and fat emulsification capacity. However, it was very effective for the improvement of texture such as tenderness and elasticity.
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鄭永建,權五陳,安庄連,李熙旭,姜注會 영남대학교 자원문제연구소 1988 資源問題硏究 Vol.7 No.-
On purpose to examine the various properties of isolates from animals we have sampled feces from the rectum of 100 heads of dairy cattles at N farm: near our university using swab methods as a primary examination and 11 strains of isolates have used In Our tests. The results were summarized as follows : . Isolates were identified as 5 strains of E. coli, 4 strains of Enterobacter, 1 strain of Salmoneella and 1 strain of Citrobacter respectively. 2. All of 11 strains used in our tests could not grow above 75°C for 4.5 minutes. 3. MIC of isolates to 7 kinds of antibiotics were different according to strains and antibiotics used in this test. All of 11 strains to LM and CL were highly resisted and they could grow above 100mcg per milliliter in these antibiotics. Specially MIC of Salmonella to AP, LM, CL, KM were above 100mcg per milliliter.
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