• Journal of Animal Science and Technology
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• v.44 no.3
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• pp.327-340
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• 2002

This study was conducted to investigate the effects of domestic clay minerals on feed efficiency, meat quantity, meat quality and economic traits in 24 head of Hanwoo steers(166.1kg in body weight) for 540 days from six to 24 months in age. Feeding trial was conducted with 4 treatment(six heads/treatment) which were T1(Control), T2(Control+Kaolinite), T3(Control+Bentonite), T4(Control+Illite). The results obtained are summarized as follows; The range of average daily gains were 0.682 to 0.713, 0.669 to 0.714, 0.690 to 0.840 and 0.699 to 0.756kg in growing, fattening, finishing and over-all period, respectively, and the gains were high in T1 for growing and fattening period but in clay mineral groups for finishing and over-all period, especially it was high in Illite and Bentonite groups. Concentrates and TDN intakes per unit of kg gains were lower in clay mineral groups than in control and was lower especially in Bentonite groups. In carcass characteristics, dressed carcass and fresh meat and retailed cut percent were not apparently difference by treatments, and yield index was 69.3, 68.9, 68.8 and 68.6 in T3, T2, T4 and T1, respectively. Marbling scores were 5.1, 4.6, 4.4 and 3.3 in T3, T2, T4 and T1, respectively, and the range of shear force by treatment was from 3.51 to 6.02kg/cm2. and were improved with significant difference(P<0.05) in clay mineral groups than in control. Also in palatability traits, panel test scores of juiciness, tenderness and flavor were improved in clay mineral feeding groups, especially the flavor was improved with highly significant difference(P<0.01) in clay mineral groups than in control. In total fatty acid contents, the rate of SFA(saturated fatty acid) in longissimus muscle of beef was higher in the order of T2, T3, T1 and T4 while the rate of MUFA(monounsaturated fatty acid) was high in the order of T4, T3, T1 and T2. The content of oleic acid which is major influential factor at the flavor of beef was higher in Illite groups than in any other groups. In composition of amino acids in longissimus muscles of beef, the rate of essential amino acids was high in the order of T1, T2, T3 and T4. and the rate of amino acids in clay mineral groups was smaller than in control.In chemical component in Gom-Tang(soup of bone) made by Hanwoo steer’s leg-bone, the ranges of crude protein, ether extract, and crude ash was 0.81 to 1.24, 0.17 to 0.35 and 0.07 to 0.09%, respectively. In mineral composition, the ranges of Ca, P, Na and Mg was 14.01 to 15.77, 11.45 to 16.40, 37.92 to 49.99 and 0.26 to 0.46ppm, respectively. Chemical composition were not apparently different but mineral composition was increased in clay mineral groups than in control. Income by treatments was 967,096 to 1,524,055 Won per head for 540 days and income of clay mineral groups in comparison with control’s increased by 23.7 to 57.6 percent, and especially it was higher in bentonite and(or) Illite groups than others. According to the above results it may be concluded that clay mineral to growing-fattening Hanwoo steers can be improved the meat quantity, meat quality and income. Especially the effect of bentonite and illite is large and can be recommended for usage to improve animal performance as feed additives of growing-fattening Hanwoo steers.

• Food Science and Preservation
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• v.21 no.6
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• pp.815-823
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• 2014

This study was carried out to investigate the quality characteristics of muffins with added Pholiota adiposa powder. Muffins were prepared with different amounts of Pholiota adiposa powder (in 0, 2.5, 5, 10, and 15% ratios to the flour quantity). For analyzing the quality characteristics during the manufacturing of muffins, the pH, moisture content, dough density, height, specific volume, baking loss, texture, color, antioxidant activity, total polyphenol content, and sensory test results were determined. As the Pholiota adiposa powder content increased, the moisture content of the muffins decreased from 26.72 to 22.56%. The hardness of the muffins was increased with increasing Pholiota adiposa powder content, with the muffins with 15% Pholiota adiposa powder the hardest among all the samples. The inner color of the muffins, particularly the L and b values, decreased with increasing powder content compared to those of the control, but the a value increased. As the Pholiota adiposa powder content increased, the antioxidant activity and total polyphenol content of the muffins also increased. In the sensory evaluation, the muffins with 5% Pholiota adiposa powder showed higher values than the control and the other samples in all aspects, showing that 5% Pholiota adiposa powder could be incorporated into muffins to meet the taste and functional needs of the consumers.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.841-849
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• 1996

Quality changes in carrot during storage were studied to investigate the efficiency, cooling properties and the washing and storage effects of hydrocooling method. As a result of plotting the nondimensionalized carrot temperature versus cooling time, its cooling rate coefficient was shown $-0.0171min^{-1}{\sim}-0.0121min^{-1}\;(R^{2}=0.99{\sim}0.95)$, and $-0.141min^{-1}{\sim}-0.0038min^{-1}\;(R^{2}=0.98{\sim}0.92)$ in package condition7. Rate of weight loss and change in moisture content of carrot were not significantly different by treatment conditions during storage at $5^{\circ}C$. During storage at $15^{\circ}C$, however, weight loss of hydrocooled carrot was lower than that of non-treated carrot from the 30th to 40th day. Especially, PE was more effective than tray for packaging hydrocooled carrots. Carrot pretreated wish sterilizing agent, packed with PE vinyl film and with residual water removed after hydrocooling showed a lower decaying-rate than any other carrots. Changes in Hunter L and b values of hydrocooled carrot were slower than those of non-treated one. The carotenoids contents of stored carrot $(0.736{\sim}0.780mg%)$ decreased to $9{\sim}43%$ after 40 days of storage at $5^{\circ}C$ and before 20 days of storage at $15^{\circ}C$. It could be presumed that the addition of sterilizing agent reduced the initial level of overall microbial and coliform counts and their growth rate during storage.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.820-827
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• 2012

This study was performed to evaluate the effect of yam (Diocorea japonica) extract by methanol on sausage quality during cold storage. Yam extracts were prepared by 70% methanol and concentrated using rotary evaporation. The total phenol contents of the extracts were 123.03 mg/g. 1,1'-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity and super oxide dismutase (SOD) activity of the extracts were increased with dose dependently. Nitrite scavenging activity was also increased with the increase of concentration of yam extracts; in particular, 70 ${\mu}g/mL$ of the extracts showed 57.12% of nitrite scavenging activity. Sausages containing yam extracts showed lower pH than that of the control. In color, the lightness ($L^*$) of sausages with 1.0% of the yam extracts was lower than that of the control. Redness and yellowness of the sausages with 1.0% of the yam extracts were higher than those of the control. Thiobarbituric acid reactive substances (TBARS) value of the sausage with 1.0% of the extracts was lower than those of the control on days 9 and 12. However, the hardness of the sausage was increased with an increase in yam extracts. From these results, the yam extracts showed high antioxidant activity; moreover, it also retards the lipid oxidation of the sausages during cold storage. The yam extracts could be used as additives to prevent lipid oxidation of the sausage. Further study should be conducted in order to identify the optimum concentration of the extracts in meat products.

• KSBB Journal
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• v.18 no.3
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• pp.211-216
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• 2003

The removal yield of dissolved organic matter in drinking water by biological activated carbon (BAC) process was investigated. The tested processes wer raw water-AC process (BAC1), raw water-ozonation-BAC process (BAC2), and raw water-ozonation-coagulation/sedimentation-BAC process (BAC3). The amounts of organic matter was measured as dissolved organic carbon (DOC), ulta-violet radiation at 254 nm wavelength ($UV_{254}$), total nitrogen (T-N), ammonia nitrogen (NH_3$-N), and total phosphate (T-P). As a results, 30.7% DOC was removed by BAC2 process, which showed higher removal efficiency than BAC1 or BAC3 processes. The removal yield of $UV_{254}$ in BAC1, BAC2, and BAC3 processes were observed as 45.3%, 44.6%, 58.4%, respectively. And the removal yield of ammonia nitrogen were 66%, 81%, 29% in each BAC processes. The optimal empty bed contact time (EBCT) of BAC processes was estimated as 10 minute. This study has shown that BAC process combined with ozone treatment was efficient for removing dissolved organic matter in water.

• The Korean Journal of Mycology
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• v.31 no.3
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• pp.175-180
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• 2003

To develop the health/functional food materials, we investigated the cultural condition of mycelial growth on the solid state fermentation using the brown rise, Acanthopanax sp. and Artemisia sp., and also evaluated inhibitory activity of angiotensin converting enzyme (ACE) of hot water extracts from cultured media of Pleurotus eryngii. As the amount of Acanthopanax nnd Artemisia In the cultural media increased, the mycelial growth rate decreased. Especially, addition of Aeantopanax showed marked effect than Artemisia. Moisture contents in three kinds of cultured media were in the range of $10.9{\sim}12.0%$. Crude protein fat and crude fiber content were the highest value in cultured brown rice medium, whereas the mineral contents (Ca, K and P) were higher in the Acanthopanax supplemented (5%) medium than the other media, The extraction yield of the Artemisia supplemented (5%) medium was the highest value of 4.80%, and the pH of hot water extract from cultured brown rice medium showed the lowest value of 6.1. Lightness (L) values in three kinds of extracts from cultured media were in the range of $85.8{\sim}87.1$. Redness (a) value was the highest In the brown rice and Acanthopanax supplemented media, however cultured Artemisia supplemented medium showed the highest value in yellowness (b). In comparison of sugar components analyzed by the thin layer chromatography with three kinds of samples, two spots were detected to be glucose and maltose, respectively. The ACE inhibitory activity of hot water extract from the cultured Acanthopanax supplemented medium showed the highest value at the concentration of $0.2{\sim}1.0\;mg/ml$. These results suggest that the Pleurotus eryngii grew in natural media using brown rice and Acanthopanax can be supplemented to the brown rice medium to enhance its ACE inhibitory activity as health/functional food materials.

• Journal of Life Science
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• v.28 no.2
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• pp.201-206
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• 2018

The purpose of this study was to investigate the characteristics of the traditional Korean fermented liquor of Acanthopanax chilsanensis in order to promote its consumption and develop local products. The ethanol contents of the traditional Korean fermented liquors, which contained the root, stem and fruit of Acanthopanax chilsanensis with 10% rice for 13 days at $25^{\circ}C$, were $14.7{\pm}0.7%$, $15.3{\pm}0.9%$, and $15.5{\pm}0.7%$ respectively. The pH of the fermented broth was pH 3.9~pH 4.4 and the total acid was 0.72~0.75%. The total sugar content was abruptly decreased after 24 hr of fermentation, on the 13th day, to 7.1 from 7.5%. The total free amino acids were 7,045.01 mg/l in the test group containing stems. This was higher than in the test group containing the root and fruit of Acanthopanax chilsanensis. The acanthoside-D was 35.42 ppm and 18.91 ppm in the traditional Korean fermented liquor made from 10% root and fruit, but 57.06 ppm in the one made from stem. In the traditional Korean fermented liquor made from root and stem, the L value (lightness), $\underline{a}$ value (redness), and $\underline{b}$ value (yellowness) are all similar and the liquor appeared to be the same color; however, in the fermented liquor made from fruit, L was low and $\underline{a}$ was high, which made the liquor appear more red.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.75-80
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• 2015

This study was carried out to investigate the quality characteristics of bread containing Houttuynia cordata Thunb. powder (HTP; in ratios of 0, 0.3, 0.5 and 1.0% of the total flour). We found that addition of HTP decreased the pH of dough, whereas the pH of bread remained unchanged. HTP caused no significant change in dough volume during fermentation. Baking loss did not show significant difference between HTP containing bread and control. However, we found changes in bread volume with the most pronounced decrease observed in bread containing 0.1% HTP. Lightness and redness of the inner crumb were decreased by the addition of HTP, whereas yellowness was increased. 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity and total polyphenol contents were increased significantly by the addition of HTP. The overall acceptability of bread containing 0.5% HTP was better than that of control.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.725-732
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• 2015

This study was conducted to compare the physicochemical and sensory characteristics of beef-bone broths prepared under atmospheric pressure (BBAP) and overpressure (BBOP). Beef-bone was boiled in water (bone/water=1:2, w/w) for 1, 2, 4, 6, and 12 h under atmospheric pressure and overpressure ($121^{\circ}C$, 1.25 atm). The BBOP broth samples were found to contain significantly higher amounts of solid, crude protein, crude ash, collagen, and chondroitin sulfate than the BBAP broth samples for a given boiling time (p<0.05). In addition, the Ca and Mg contents in the BBAP samples were higher than those in the BBOP samples, whereas the P, Na, and K contents were higher in BBOP than BBAP. The L value of BBAP was also significantly higher than that of BBOP (p<0.05). Further, as the boiling time increased, turbidity increased in the BBAP samples. In the quantitative descriptive analysis, the BBOP samples exhibited stronger brownness, transparency, meaty off-odor, meaty off-flavor, and sulfuric odor than the BBAP samples.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.341-346
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• 2016

The AMY2B gene, encoding human pancreatic ${\alpha}$-amylase isozyme (HPA II), was expressed in Pichia pastoris, and the effects of chloride ions on HPA II activity toward starch substrates were investigated. As seen with chloride ion-dependent ${\alpha}$-amylases-including HPA I, the isozyme of HPA II-chloride ions increased enzyme activity and shifted the optimal pH to an alkaline pH. The activity enhancement by chloride was more significant at pH 8 than that at pH 6, suggesting that the protonation state of the general acid/base catalyst of HPA II was important for the hydrolysis of starches at an alkaline pH because of the increase in its $pK_a$ by chloride ions. The turnover values for cereal starches as the substrates markedly increased in the presence of chloride by up to 7.2-fold, whereas that for soluble starch increased by only 1.7-fold. Chloride inhibited substrate hydrolysis at high substrate concentrations, with $K_i$ values ranging from 6 to 15 mg/mL.