This study investigated the quality characteristics of emulsion-type chicken breast sausages containing black soldier fly larvae (BSFL) powder. The chicken breast and BSFL powder were added at various mixing ratios (C:chicken breast 56% and BSFL powder 0%, 1%:chicken breast 55% and BSFL powder 1%, 2%:chicken breast 54% and BSFL powder 2%, 3%:chicken breast 53% and BSFL powder 3%). The pH, moisture content, and water holding capacity of the sausages increased with the powder amount. In the instrumental color evaluation, the L* and b* values were significantly different among the samples (p<0.05). However, there was no significant difference in a* value (P>0.05) with the amount of powder added. Volatile basic nitrogen and acid value tended to increase with the amount of BSFL powder. The total phenolic content tended to increase, but the value of IC50 according to DPPH radical scavenging decreased as the amount of powder increased. This study concluded that BSFL powder can be used in meat products processing as a substitute for meat protein and may also improve antioxidant activity.

The objective of this study was to investigate the quality characteristics of emulsion-type pork sausage manufactured with various levels of Eutrema Japonicum (E. Japonicum)(1, 2, and 3%). The crude fat contents of samples containing 2 and 3% E. Japonicum were 27.46-28.38%, significantly higher than those in the control (p<0.05). The cooking yields samples containing 1 and 2% E. Japonicum were 74.99-75.54%, significantly higher than those in the control (p<0.05). Water holding capacities (WHC) of the samples containing 1% and 2% E. Japonicum were 92.22-92.26% significantly higher than those in the control (p<0.05). while the water losses of sample containing 1% E. Japonicum group was 16.41%, significantly lower than those in the control (p<0.05). And fat losses samples containing 1, 2, and 3% E. Japonicum were 0.03-0.64% significantly lower than those in the control (p<0.05) in emulsion stability. Additionally, viscosity increased with increasing E. Japonicum concentration of E. Japonicum. Texture profile analysis (TPA) showed increased with increasing E. Japonicum concentration for hardness, springiness, cohesiveness, gumminess, chewiness. Thiobarbituric acid reactive substances (TBARS) in the samples containing 2 and 3% E. Japonicum were 0.64-0.69 mg MDA/kg significantly lower than those in the control and 1% E. Japonicum group (p<0.05). These results indicate that emulsion-type pork sausage containing 2% E. Japonicum was increasing WHC, emulsion stability, cooking yield, and was decreasing TBARS compared to other E. Japonicum groups. Therefore, emulsion-type pork sausage containing 2% E. Japonicum is high qualified.

This study examined the quality characteristics of chicken breast emulsion-type sausages manufactured with different contents of Zanthoxylumschinifolium (Z.S.) powder (0, 1, 2 and 3%). The changes to the samples upon inclusion of Z.S. powder were monitored by measuring the proximate composition, pH, color, cooking yield, viscosity, texture profile analysis and protein solubility. The sausages manufactured with increasing amounts of Z.S. powder showed a decrease significantly in fat content (p<0.05), whereas the ash content increased. The pH of the cooked samples also decreased significantly with the increasing content of Z.S. powder (p<0.05). Before and after cooked lightness significantly decreased as the Z.S. powder content increased (p<0.05). The redness of the cooked samples also increased significantly with an increasing amount of Z.S. powder (p<0.05). Samples that contained 2% and 3% of Z.S. powder resulted in a significantly larger cooking yield compared to the control sample and the one containing 1% of Z.S. powder (p<0.05). The viscosity of the uncooked samples also increased with increasing amount of Z.S. powder. Furthermore, the samples containing 3% of Z.S. powder showed significantly lower levels of hardness and springiness than the control sample (p<0.05). In addition, the sample with 3% of Z.S. powder contained showed significantly higher total protein and myofibrillar protein levels than the other samples (p<0.05). Overall, the 3% of Z.S. powder chicken breast emulsion-type sausage performed well in most quality characteristic categories, and this formulation would be suitable for use in food manufacturing.

본 연구는 아질산나트륨 및 비타민 C의 대체로 첨가한 수벌번데기 분말이 유화형 소시지의 이화학적 품질 특성에 미치는 영향을 구명하고자 하였다. 시료는 아질산염, 비타민 C 및 수벌번데기 분말의 첨가 수준에 따라 각각 아질산나트륨 150 ppm+비타민 C 200 ppm(대조구), 아질산나트륨 75 ppm+ 비타민C 100 ppm+수벌번데기 분말 6.015%(T1) 또는 수벌번데기 분말 12.03%(T2)을 첨가하여 제조한 후 4℃에 30일 동안 저장하였다. pH는 수벌번데기 분말의 첨가 수준이 증가함에 따라 현저하게 감소하였다(p<0.05). 일반성분 함량은 수벌번데기 분말의 첨가 수준이 높은 소시지에서 낮은 수분 및 조단백질 함량과 높은 조지방 및 조회분 함량을 보였다 (p<0.05). 지방산 조성은 T1과 T2가 대조구에 비해 포화지방산 함량이 높았으나(p<0.05), 불포화지방산 및 다가불포화지 방산 함량은 낮았다(p<0.05). 색깔은 T1과 T2가 대조구보다 현저하게 낮은 명도(L*) 및 적색도(a*)와 높은 황색도(b*) 및 hue-angle(h°)을 보였으며(p<0.05), T2의 경우 가장 낮은 chroma(C*)를 나타내었다(p<0.05). 지방산화물(TBARS) 함량은 T2가 가장 높았으며(p<0.05), 특히, 대조구보다 2배 이상 높았다. 조직감은 T1과 T2가 저장기간 동안 대조구에 비해 단단한 특성을 보였다(p<0.05). 따라서 유화형 소시지에서 수벌번데기 분말의 첨가는 색깔, 지방산화안정성 및 조직감에 부정적인 영향을 미치는 것으로 나타나, 아질산나트륨 및 비타민 C 대체 효과가 없었다

Retinol is a type of vitamin A that helps the skin's epidermal cells maintain their original function and plays an important role in visual acuity. However, retinol cannot simply be incorporated into foods in its pure form because of limited solubility and chemical instability. In this study, retinol was encapsulated within lipid droplets of oil-in-water (O/W) emulsion and the photo stability of retinol loaded in O/W emulsion was examined. O/W emulsions containing retinol were prepared using Tween 20, Decaglycerine myristate and WPI, respectively, at different oil concentrations (0.1, 0.5, 1.0, 2.0, and 4.0 wt%). Photo stability of retinol was determined by measuring retention rate (%) of retinol loaded in O/W emulsions after exposure to UV light for 24 h and compared to that of retinol dissolved in ethanol. The retinol retention rate was higher for O/W emulsions than retinol in ethanol and the retention rate increased as the oil concentration of emulsions increased, which might be attributed to the opaqueness of emulsions. As the oil concentration of emulsions increased, the turbidity of emulsions also increased. In terms of the type of emulsifier, decaglycerine myristate-stabilized emulsion had the highest retinol retentions rate than other emulsifier-stabilized emulsions after exposure to UV light. This study provides important information for designing effective emulsion-based delivery systems for improving the stability of retinol.

본 연구는 닭가슴살(5, 15, 25%)과 기계발골 계육(5, 15, 25, 35%)의 첨가 수준을 달리하여 제조한 소 시지의 품질특성을 조사하여 육가공제품의 원료로 적정 첨가 수준을 구명하고자 실시하였다. 닭가슴살을 첨가한 소시지는 수분과 단백질 함량이 증가하였으나, 지방함량이 감소하였다. 기계발골 계육 첨가는 소 시지의 수분과 단백질 함량을 감소시키고, 지방함량을 증가시켰다. 무기물의 경우 닭가슴살 첨가가 소시 지의 인, 나트륨, 구리 함량을 증가시켰으며, 기계발골 계육 첨가는 칼슘, 철 함량을 증가시켰다. 닭가슴 살 또는 기계발골 계육을 첨가한 소시지는 pH를 감소시켰다. 닭가슴살 첨가는 소시지의 명도를 증가시키 고, 적색도와 황색도를 감소시켰으며, 기계발골 계육을 첨가한 소시지는 명도가 감소하고, 적색도와 황색 도가 증가하였다. 조직감에서 닭가슴살 첨가는 경도, 탄력성, 검성, 씹힘성이 증가하였으나, 기계발골 계 육 첨가는 경도, 탄력성, 검성, 씹힘성을 감소시켰다. 관능적 특성에서 기계발골 계육 첨가는 저작감을 감소시켰다. 기계발골 계육 첨가는 육색에는 긍정적인 영향을 미치나, 조직감을 저해시키고 단백질 함량 을 낮추어, 기계발골 계육을 첨가할 경우 5% 이하로 첨가해야 할 것으로 사료된다.

This study is related to the developing method of a transparent sunscreen cosmetic which has waterproofing property and no white turbidity when applied to skin. The transparent sunscreen is prepared by exploiting refractive index difference between oil-phase and water-phase of water-in-oil(W/O) emulsion. The sunscreen according to this study is prepared as a W/O type emulsion so that it is water-stable and water resistance. Also, the stability of W/O type emulsion is developed by adjusting the content of oil phase part and water phase part. As a result of this studying, the transparent W/O emulsion is prepared by adjusting the refractive index of oil-phase and water-phase within 0.004 and it is found that the stability of the transparent sunscreen is increasing when the water phase part is over 75% (w/w) of the W/O emulsion.Through clinical test of transparent sunscreen, the value of sun protection Factor(SPF) and Protection Factor of UVA(PFA) were determined. SPF and PFA values of transparent sunscreen were indicated 30.99±1.65 and 3.01±0.30.

본 연구에서는 0.5 wt% 에멀젼형 절삭유 수용액에 평막형 분리막을 침지시키고 대칭 및 비대칭 사인파형 투과유속 연속운전(SFCO) 방식으로 실험하였다. 사용한 정밀여과막은 유효 막면적이 0.02 m2이고 공칭 세공크기가 0.15 μm이었다. 탁도 기준으로 에멀젼형 절삭유의 99% 이상이 제거되었으며 산기량이 증가할수록 TMP가 낮게 상승하였다. 비대칭형 SFCO 운전방식은 투과유속이 낮은 10∼15 L/m2·h 영역에서 대칭형 SFCO 운전방식보다 다소 유리하였다. 하지만, 투과유속이 높은 25∼30 L/m2·h에서는 대칭형 SFCO 운전이 매우 효과적임을 확인할 수 있었다.

본 연구는 냉장육과 냉동-해동육의 혼합비율(100/0 (T1), 0/100 (T2), 50/50 (T3), 70/30 (T4) and 30/70 (T5))의 차이에 따른 유화형 소시지의 품질특성에 미치는 영향에 대해 조사하였다. 분석결과, 냉장 및 냉동-해동육의 비율이 소시지의 육색 중 백색도, 황색도, chroma 값 및 hue angle의 변화에는 영향을 주지 않았으나, 적색도는 냉동육만을 사용한 처리구가 가장 높게 나타났다(p<0.05). 처리구간별 pH 및 보수력은 유의적인 차이를 나타내지 않았으나, 수분함량은 냉장육의 비율이 높은 처리구(T1 및 T4)가 다른 시험구보다 유의적으로 높게 나타났다(p<0.05). 미생물 특성의 경우, 모든 처리구에서 coliform은 검출되지 않았다. 하지만, 총균수는 T2처리구가 다른 시험구보다 유의적으로 높게 나타났으며, 유산균은 냉동-해동육의 비율이 높은 처리구(T2 및 T5)가 냉장육의 비율이 높은 처리구(T1 및 T3)보다 유의적으로 높게 나타났다(p<0.05). 시료간 단백질변패도, 지방산패도 및 관능적 특성은 처리구간 유의적인 차이를 나타내지 않았다. 조직감 측정결과, 경도, 검성, 씹힘성 및 부착성에는 유의적인 차이를 나타내지 않았으나, 응집성 및 탄력성은 T1이 T2처리구보다 유의적으로 높게 나타났다(p<0.05). 이상의 결과, 냉장육 및 냉동-해동육 혼합하여 유화형 소시지를 제조할 때, 전반적인 품질특성에는 차이를 나타내지 않지만, 신선육의 비율이 높을수록 응집성, 탄력성 및 미생물학적 특성이 우수하게 나타났다.

본 연구에서는 침지형 정밀여과막(공칭공경 0.15㎛, CPVC)을 사용하여 에멀젼형 절삭유(MECOOL-7000, Megalube사) 수용액을 처리하였다. 막 오염을 효과적으로 감소시키기 위하여 대칭형 또는 비대칭형의 사인파형 투과유속 연속운전(Sinusoidal flux continuous operation; SFCO) 실험을 실시하였다. 분리막의 투과유속이 증가함에 따라서 막간차압이 증가하였으나, 대칭형 운전방식이 비대칭형 운전방식에 비하여 막간차압이 낮게 형성되어 막오염 제어에 효과적임을 확인할 수 있었다.

The W/O emulsion was formed by mixing hydrophobic nonion surfactants of span 80 and tween 60 with kerosine, and by adding sodium silicate aqueous solution. Precipitating the W/O emulsion by sodium bicarbonate resulted in spherical silica particles. Shape and size distribution of silica particles were observed. The particles were spherical and they have narrow size distribution. Particle sizes were 9.29, 7.39 and 5.73 μm at homogenizer speed of 2500, 3000, and 3500 rpm, respectively. The particle size was decreased by increasing agitation speed due to the formation of emulsion droplet. At fixed agitation speed, absorbed paraffin oil weight were measured and the SiO2/Na2O mole ratio effects on particle size were investigated. Particle size was decreased by increasing the mole ratio of SiO2/Na2O.

In the separation of toluene/n-heptane mixture by the emulsion type liquid membrane in a batch system, the effect of surfactants on the separation factor and membrane stability were studied over the surfactant concentration ranging from 0.1 to 1.5 wt% at the contact time of 5 and 10 minutes and the settling time 5 and 10 minutes. The surfactants used were triethanol amine lauryl sulfate. The separation factor reached its maximum value at the surfactant concentration of 0.5 wt%. It was found that the percentage of membrane breakup reached its minium values and the separation factor showed its maximum value at the surfactant concentration of 0.5 wt%, which confirmed that efficient separation could be effect when emulsion liquid membrane were stable because of low membrane break up.

In the separation of toluene/n-heptane mixture by the emulsion type liquid membrane in an batch system, the effect of surfactant on the separation factor and membrane stability was studied over the surfactant concentration ranging form 0.1 to 1.5wt％ at the contact time of 5 and 10 minutes. and the settling time of 5 and 10 minutes. The surfactant used was sodium lauryl sulfate. The separation factor reached its maximum value at the surfactant concentration of 0.5wt％ for surfantant. It was found that the percentage of membrane breakup reached its minimum values and the separation factor showed its maximum value at the surfactant concentration of 0.5wt%. which confirmed that efficient separation could be effect when emulsion liquid membrane was stable because of low membrane breakup.