Gelation properties of 4 major protein additives were measured with and without salt during various hydration times. As hydration time increased, stress and strain of beef plasma and egg white gradually decreased regardless of salt. Unsalted whey proteins did not form a gel until the hydration time reached 48 h. Stress values of salted beef plasma with no hydration were significantly high. Soy protein isolate did not form a measurable gel at 9% concentration regardless of the presence of salt under rheological instruments, however its denaturation temperature was detected under DSC. Effect of salt on gel color was more pronounced with whey protein concentrate.

Effects of various freezing methods of surimi on the biochemical and physical properties, were examined. Stress values increased up to 3 mo and then decreased. Strain values significantly decreased over time, except freeze-dried surimi stored at -18 8C. Yellowness (b*) of the freeze-dried surimi stored at 22 8C increased significantly during storage. In addition, salt-extractable proteins (SEP) decreased while dimethylamine (DMA) increased. Freeze-dried surimi showed the highest SEP and the lowest DMA values after 9 mo storage. Electrophoretic patterns did not show any apparent damages to the MHC until 6 mo. At 6 and 9 mo, development of proteins with smaller molecular weights was observed, indicating proteolytic degradation during frozen storage.

In order to improve the high-temperature oxidation stability, a study of 434L sintered stainless steel was focused on the effect of addition of metallic oxides to form stable oxide film on the inner particle surface. In this paper, oxidation behavior of 434L compacted parts in accordance with the addition of metallic oxides were discussed with high temperature oxidative reaction, and sintering behavior analysis under 950°C. Oxidation weight gains of 434 L have increased as a form of parabolic laws. The hightemperature oxidation resistance was improved by the mixed addition of amorphous SiO 2 and silica up to 2wt.%. The oxidation rate was decreased and kept constant after 60 hours. It was caused by the restraint succeeding oxidation due to the stable oxide formation of Cr 2 SiO 4 phases on the particle surface to prevent densification and inhibition the external diffusion of Cr. High-temperature stability was confirmed by the electrical resistivity maintains the constant value of 1.3×10 -2 Ω •cm when the silica added less than 2w/o to 1w/o A-SiO 2 added 434L.