• 제목, 요약, 키워드: textural property

검색결과 113건 처리시간 0.043초

면직물의 구성특성이 시지각에 미치는 영향과 이미지 스케일에 관한 연구 (Effect of Constituent Characteristics of Cotton Fabrics on the Visual Perception and Image Scale)

  • 노의경;유효선
    • 한국의류학회지
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    • v.28 no.8
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    • pp.1142-1152
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    • 2004
  • The purpose of this study is to verify the visual perception on various cotton fabrics of the same color. Results obtained through subjective evaluation of cotton fabrics showed that the textural adjectives could be classified into 3; warm/cool, flexibility and surface property, the sensibility adjectives into 5; simple, attractive, masculine, conservative, comfortable and visual perception adjectives into 6; hard, warm, smooth, brilliant, classic and casual. Image distribution results on 12 different fabrics, showed different distributions among textiles on visual perception due to varying texture and sensibility. In thickness, weight, weave type, bending and surface characteristics which are structure characteristics, significant differences were shown for visual perception examination. Having placed into an image scale, visual perception dimension developed divided into the 'soft-hard' axis and the 'warm-cool' axis.

반응 표면분석에 의한 Imitation Cheese의 조직감 형성 (The Textural Properties of Imitation Cheese by Response Surface Analysis)

  • 이철호;손혜숙
    • 한국식품과학회지
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    • v.17 no.5
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    • pp.361-370
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    • 1985
  • 수분, 대두유, Na-caseinate, 분리대두단백, 옥수수 전분, 젖산및 disodium phosphate를 주 원료로 하여 imitation치즈의 조직감 특성 견고성, 부착성, 탄력성 및 녹는 성질을 반응표면분석을 통하여 살펴본 결과 imitation치즈의 조직감에는 각 원료가 1차적 영향뿐 아니라 2차적인 영향과 원료 서로간의 교호작용의 영향도 매우 큰 것으로 관찰되었다. 특히 견고성에는 대두유와 Na-caseinate가 1차적으로 큰 영향을 미쳤고 수분과 대두유, 옥수수 전분과 젖산/인산염과의 교호작용 영향도 컸으며 부착성과 탄력성에는 젖산/ 인산염과 Na-seinate가 큰 영향을 미쳤으며 녹는 성질에서 또 Na-caseinate와 젖산과의 모든 교호작용함이 높은 유의수준을 보이므로 전체적으로 imitation치즈의 조직감 특성에는 Na-caseinate와 젖산/인산염의 영향이 매우 큰 것으로 나타났다. 또한 반응표면방법을 이용하므로 6가지 원료가 조직감 특성에 미치는 영향을 수학적으로 간단히 살펴볼 수 있었으며 동시에 등고선 그림을 통하여 각 조직감 특성에 두가지 원료가 서로 미치는 경향을 쉽게 관찰할 수 있었다.

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Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels

  • Choi, Yun-Sang;Park, Kwoan-Sik;Kim, Hack-Youn;Kim, Hyun-Wook;Song, Dong-Heon;Chung, Hai-Jung;Lee, Ju-Woon;Kim, Cheon-Jei
    • 한국축산식품학회지
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    • v.31 no.6
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    • pp.817-826
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    • 2011
  • The technological effects of Makgeolli lees fiber (0, 0.5, 1.0, 2.0, and 4.0%) on chicken salt-soluble breast meat proteins in a model system on proximate composition, physicochemical properties, and textural properties were investigated. Makgeolli lees fiber was obtained from Makgeolli brew processing, and the by-products showed good dietary fiber. The moisture and ash contents, water holding capacity, redness, yellowness, hardness, and apparent viscosity of chicken salt-soluble meat protein heat-induced gel systems with Makgeolli lees fiber were all higher than the control without Makgeolli lees fiber. However, protein solubility and electrophoretic patterns did not differ among the control and treatments with Makgeolli lees fiber samples. The chicken salt-soluble protein heat-induced gel systems incorporating Makgeolli lees fiber had improved water holding capacity, textural properties, and viscosity due to Makgeolli lees fiber addition. These results suggest that the addition of 4.0% Makgeolli lees fiber to gel is helpful to improve the physical properties of heat-induced gels.

Effects of Pre-rigor Salting on the Physicochemical and Textural Properties of Ground Duck Breast Muscle

  • Lee, Sang-Hun;Choi, Ji-Hun;Choi, Yun-Sang;Kim, Hack-Youn;Kim, Hyun-Wook;Park, Jae-Hyun;Song, Dong-Heon;Kim, Yong-Jae;Kim, Cheon-Jei
    • 한국축산식품학회지
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    • v.32 no.6
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    • pp.756-762
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    • 2012
  • The pre-rigor salting effects on physicochemical properties of ground duck breast muscle were evaluated in this study. The pre-rigor salting treatments were prepared within 30 min after slaughter, the duck breast muscles after post mortem 48 h were used to prepare the post-rigor treatments. The pre-rigor salting treatment had significantly higher pH value than post-rigor salting treatment (p<0.001), and all pre-rigor salting treatments showed a significant higher pH value. As a result, the pre-rigor salting treatment showed increased water holding capacity and decreased cooking loss compared to those in the post-rigor salting treatment. No significant differences in redness and yellowness were observed among the treatments (p>0.05). The increased solubility of salt-soluble proteins in the pre-rigor salting treatment leads to increase the hardness, gumminess, and chewiness. Also, the pre-rigor salted duck breast muscle had similar textural properties compared to those of post-rigor duck breast muscle containing sodium tri-polyphosphate (STPP). The 2-thiobarbituric acid (TBA) values of all treatments were ranged from 0.121 to 0.177 mg/kg. The lowest TBA value was observed for post-rigor duck breast muscle containing STPP, however, pre-rigor salting did not influence lipid oxidation of ground duck breast muscle. Therefore, the pre-rigor salting method, especially a single addition of sodium chloride to pre-rigor muscle, is more efficient method for improving cooking loss.

섭취빈도가 높은 곡류의 혼합비율에 따른 곡류 혼합밥의 품질특성 (Quality Characteristics of Cooked Rice with Mixed Cereals by Blending Ratio of the Cereals Frequently Consumed in Korea)

  • 한규상;정혜정;이영미;윤지현
    • 한국지역사회생활과학회지
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    • v.23 no.4
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    • pp.537-552
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    • 2012
  • This study was conducted to investigate the quality characteristics of cooked rice with cereals frequently consumed in Korea by blending ratio. Seven kinds of cereals, white rice, glutinous barley, brown rice, black rice, glutinous rice, glutinous foxtail millet and proso millet, were chosen for the study. According to the results from rapid viscosity analyzer, glutinous barley had the lowest pasting temperature($66.55^{\circ}C$) and black rice had the highest values in the peak(231.77 RVU), trough(162.25 RVU), final viscosity(295.81 RVU) and set back(64.05 RVU)(p<0.05). Water absorption rate by soaking time for black rice and brown rice was increased only 18.77% and 14.57%, respectively, even after 120 minutes, whereas those of other cereals were increased up to 20.28~39.32% after 50 minutes. The pasting characteristics of white rice blended with cereals tended to be lower than white rice in the peak, trough, and final viscosity. Textural property of cooked white rice blended with black rice, brown rice, and glutinous foxtail millet showed a significantly higher value for hardness than that of cooked white rice only(p<0.05). The most preferred blending ratio of the respective cereals was 25% for glutinous barley, 10% for black rice, brown rice and proso millet, and 5% for glutinous foxtail millet and glutinous rice in the sensory evaluation for overall quality, but there were no significant differences except glutinous barley, brown rice and glutinous foxtail millet.

감마선 조사가 비트(Beta vulgaris L.)의 물리화학적 특성 및 Betalain 색소 안정성에 미치는 영향 (Effects of Gamma Irradiation on Physicochemical Properties of Red Beet and Stability of Betalain in the Red Beet (Beta vulgaris L.))

  • 김경희;이성아;육홍선
    • 한국식품영양과학회지
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    • v.36 no.4
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    • pp.453-457
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    • 2007
  • 감마선 조사가 비트의 품질특성 및 비트의 주요 색소인 betalain에 미치는 영향을 알아보기 위해 비트에 2.5kGy, 5kGy, 10kGy 및 30kGy로 감마선 조사를 실시하였다. 조사에 따른 betalain추출량에는 차이가 없었으며 betacyanin과 betaxanthin은 5kGy의 조사선량에서 높은 optical density 값을 나타내었다. 조사선량이 증가할수록 비트의 명도, 적색도 그리고 황색도는 감소하였으며 pH는 조사에 따른 차이를 나타내지 않았다. 10kGy이상의 감마선 조사는 물성에 나쁜 품질을 나타내었으며 항산화효과는 감마신 조사에 의한 유의적인 변화(p<0.05)를 보이지 않았다. 따가서 천연색소 및 물성 측면에서 볼 때 비트에 대한 10kGy 이상의 감마선 조사는 바람직하지 않은 것으로 생각한다.

Lactobacillus acidophilus를 배양한 밀가루 발효물이 면의 물리적 특성에 미치는 영향 (Effects of Wheat Flour Ferment Cultured by Lactobacillus acidophilus on the Physical Properties of Cooked Noodles)

  • 차욱진;이시경
    • 한국식품과학회지
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    • v.40 no.3
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    • pp.321-325
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    • 2008
  • 밀가루에 정상발효 젖산균인 Lactobacillus acidophilus를 배양하여 면 제조시 발효물로서 이의 실용 가능성을 조사하기 위해서 본 실험은 수행한 결과는 다음과 같다. 발효물의 첨가에 따른 면의 호화도를 DSC를 이용하여 측정한 결과, 발효물을 첨가한 면의 엔탈피가 대조구보다 높았으며 면의 노화도는 첨가되는 발효물의 양이 많을수록 엔탈피가 감소되어 면의 노화의 억제 효과를 나타냈다. 물성 측정에서는 응집성은 대조구가 높았고, 점착성은 대조구가 낮았다. 탄성은 대조구가 발효물 첨가구보다 높았으나 시간이 경과하면서 초기의 차이가 점차 좁혀져 12일 후에는 거의 차이가 없는 탄성을 갖게 되었다. 관능검사에서는 맛에 대한 유의적 차이가 없었고 조직감은 대조구와 같았으며 전반적인 기호도는 발효물이 10% 첨가된 면이 대조구보다도 높게 나타나, 면 제조 시 20%까지의 발효물 첨가는 기호도에 좋은 영향을 주는 것으로 나타났다. 이상의 결과로 Lactobacillusacidophilus를 이용한 밀가루 발효물을 제면산업에 이용할 경우에는 유익한 품질개선 효과를 가져다 줄 것으로 생각된다.

시판어묵의 식품학적 품질과 저장안정성 (Food Quality and Shelf-life of Korean Commercial Fried Kamaboko)

  • 류홍수;최남도;이소연
    • 한국수산과학회지
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    • v.47 no.3
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    • pp.211-219
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    • 2014
  • To confirm the food quality and storage stability of commercial Korean kamaboko, we experimented with the composition and textural properties using various surimis and kamaboko products. We also investigated changes in protein digestibility and lipid oxidation of vacuum packed products under chilled storage at $4{\pm}1^{\circ}C$. Among the fish meatbased surimi, vegetable mixed surimi had the lowest protein content (23.73 %), as compared to other surimi (51.9-73.6%). Siginificant (P<0.05) differences in protein, lipid content and degree of fat oxidation were noted between the fried kamaboko products of three companies. Adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were similar in all samples, but there were notable differences in hardness and fractuability between samples. In vitro protein digestibility and trypsin indigestible substrate (TIS) were not inversely proportional in fried kamaboko products. The protein digestibility (80.30%) of steamed vegetable mixed fried kamaboko was lower than that of other fried samples (84.9-86.2%). Computed protein efficiency ratio (C-PER) of companies A and C's fried kamaboko was 2.6 but company B's was 1.9. There was no noticeable change in thiobarbituric acid reactive substances (TBARs) or protein digestibility for any of the vacuum packed fried kamaboko during 30 days of chilled storage.

Effects of Pumpkin (Cucurbita maxima Duch.) Fiber on Physicochemical Properties and Sensory Characteristics of Chicken Frankfurters

  • Choi, Yun-Sang;Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Park, Jae-Hyun;Lee, Soo-Yeon;Choi, Min-Sung;Choi, Ji-Hun;Kim, Cheon-Jei
    • 한국축산식품학회지
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    • v.32 no.2
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    • pp.174-183
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    • 2012
  • The effects of dietary fiber extracted from pumpkin (pumpkin fiber) on physicochemical properties, textural properties, and sensory characteristics of chicken frankfurters were investigated. Chicken frankfurter was supplemented with pumpkin fiber at levels of 0, 1, 2, 3, and 4%. Adding different levels of pumpkin fiber affected the proximate composition of the chicken frankfurters (p<0.05), except for protein content. In addition of different levels of pumpkin fiber influenced the physicochemical and textural properties of the chicken frankfurters (p<0.05). The yellowness, viscosity, and hardness were higher in chicken frankfurters samples containing pumpkin fiber than those in the control (p<0.05). The results showed that chicken frankfurter samples with higher pumpkin fiber levels had lower lightness values (p<0.05), as well as less cooking loss, emulsion stability, and lower color scores (p<0.05) compared to those control without pumpkin fiber treatment. The chicken frankfurters with 2% and 3% pumpkin fiber had higher overall acceptability than that of the control (p<0.05). The results show that adding pumpkin fiber produced acceptable chicken frankfurters and improved their quality characteristics.

남해 Sand ridge 퇴적물의 퇴적상과 물리적 특성 (Physical Properties and Facies of the Sand Ridge Sediment, South Sea of Korea)

  • 천희정;서영교;김대철;김정창
    • 한국수산과학회지
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    • v.31 no.5
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    • pp.609-621
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    • 1998
  • 1. 연구지역내 sand ridge들은 10$\~$20 m 높이의 비대칭형태이며, 등수심선과 평행하게 발달해 있고, sand ridge의 경사진 부분에서는 지역에 따라 sand wave 형태의 이미지가 나타나는 것으로 보아 현재 다소 활동성이 있는 것으로 보인다. 2. Ridge 주변 위치별 입도, 물리적 성질, 음파전달속도 값은 차이가 크지 않았는데, 이것은 본 연구지역의 주 퇴적상인 사질의 퇴적층이 판의 형태로 넓게 분포하고 있기 때문이다. 3. 코어 하부에는 해수면이 상승하면서 생성된 transgressive sand sheet 퇴적상의 특징을 지시하는 40$\~$200cm 두께의 자갈, 패각편, 조립사가 혼재된 퇴적상이 나타난다. 이들 사질의 분급이 양호하지 않은 이유는 해수면이 상승하면서 조류나 고에너지 환경에서 재동(reworking)되어 퇴적된 palimpsest와 관련된 것으로 사료된다.

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