• Cement
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• s.91
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• pp.99-105
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• 1983

• Food Science and Preservation
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• v.23 no.5
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• pp.660-665
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• 2016

The effects of ultrasound-assisted extraction (UAE) on the physicochemical and sensory characteristics of coffee beverage were investigated. Coffee powder (4 g) was soaked into 80 mL distilled water and extracted for 15, 30, 60, 120, 180, 240, or 300 sec at $60^{\circ}C$ in an ultrasonic bath (40 kHz, 300 W). Hot-water extraction (HE) at $80^{\circ}C$ for 300 sec was used as a control. Content of soluble solids in coffee beverage prepared by UAE (60~300 sec) was same or higher than those of HE, however, no significant differences were observed among the four beverages extracted for more than 120 sec. Clarity and browning index of beverage prepared by UAE (15 sec) and by HE were significantly higher and lower, respectively, compared to those of the other. Content of phenolic compounds was lower and higher respectively, in beverage prepared by UAE (15 sec, 30 sec) and UAE (60~300 sec) than by HE. DPPH radical scavenging activity was highest in beverage prepared by UAE (15 sec) and HE. Sensory evaluation showed that color, aroma, taste, and overall acceptability were rated with the best score for beverage prepared by UAE (15 sec) and the worst score for beverage prepared UAE (120~300 sec). Therefore, ultrasound-assisted extraction can be used for improving quality of coffee beverage.

• Journal of Life Science
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• v.26 no.12
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• pp.1438-1445
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• 2016

Yeast can be post-contaminated by the equipment, producer, or air, and this can degrade yogurt quality. This study aimed to demonstrate the yeast inhibiting effect in fermented milk by adding Lactobacillus paracasei and Lactobacillus rhamnosus along with current fermenting lactic acid bacteria such as Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus. A certain amount of yeast was added to fermented milk samples that were soon after stored at variable temperatures, and the number of yeast cells was counted periodically. The swelling phenomenon caused by the gas produced by the yeast in fermented products was also observed. In the two experiments, compared to the control, the L. paracasei- and L. rhamnosus-added-groups showed much slower rate of yeast appearance and lower frequency of swelling phenomena. This suggests that using a mixture of L. paracasei and L. rhamnosus in fermented milk inhibits the growth of yeast. Furthermore, if the products are stored at $10^{\circ}C$, post-acidification is rarely seen in the experimental group compared to the control group. This means that the organoleptic flavor can be kept consistent from the production day till the expiration day, resulting in improved organoleptic quality for customers. In other words, the use of L. paracasei and L. rhamnosus in fermented milk will result in the following positive effects: improvement in storage stability by delaying yeast appearance, increase in quality consistency by inhibiting post-acidification, and improved organoleptic quality by enhancing texture and flavor.

• Weed & Turfgrass Science
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• v.5 no.3
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• pp.170-176
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• 2016

Superintendents have used a silicate fertilizer to improve a resistance of turfgrass against several diseases, drought damage and wear stress. This study was conducted to evaluate the effect of liquid fertilizer containing silicate (LFSi) on changes of turfgrass quality and growth by investigating visual quality, chlorophyll content-chlorophyll a, chlorophyll b, and total chlorophyll, root length, shoot length, dry weight of clipping, and nutrient content in leaves tissue. Treatments were designed as follows; control fertilizer (CF), SiF-1 (CF + $1ml\;m^{-2}$ LFSi), SiF-2 (CF + $2ml\;m^{-2}$ LFSi), and SiF-3 (CF + $4ml\;m^{-2}$ LFSi). As compared with CF, soil chemical properties, visual turfgrass quality, chlorophyll content, and dry weight of clipping of LFSi treatments were not significantly. Contrastingly, shoot density, root length, and the content of nitrogen or potassium were increased by application of LFSi. The content of Si in the tissue was positively correlated with potassium content or shoot length, and similarly shoot density positively with chlorophyll content or visual quality, respectively. These results suggested that the application of LFSi improved the turfgrass quality by increasing shoot density or K content in leaf tissue of creeping bentgrass.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.169-173
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• 2004

본 실험은 비육돈에 대한 옻의 급여가 돈육 품질에 미치는 영향을 알아보고자 실시하였다. 사료내 옻나무 첨가 급여 수준은 비육후기 사료에 옻 분말 2%, 4%를 첨가하여 5주 동안 급여 하여 돈육의 육질 분석에 이용하였다. 옻 사료 급여수준(0%, 2%, 4%)에 따라 5주간 급여한 돈육의 육질특성을 비교분석한 결과, 명도($L^{\ast}$값), 적색도($a^{\ast}$값), 황색도($b^{\ast}$값)값에 있어서 4% 급여구가 높은 값을 나타내었다. 지질의 산패도(TBARS)는 급여수준과 관계없이 모두대조구의 TBARS값이 가장 높게 나타나 다른 처리구에 비해 산패가 빨리 진행됨을 알 수 있었다. 보수력은 4% 급여구가 대조구에 비해 높은 값을 나타내었다. 조직감에서는 경도와 씹힘성에서 옻 급여구들이 대조구보다 낮은 값을 보였다(p<0.05). 융점은 4% 급여구가 대조구와 2% 급여구보다 낮음을 알 수 있었다.

• Journal of Life Science
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• v.20 no.6
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• pp.861-869
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• 2010

Imitation crab stick samples were made from Alaska pollack with protein recovered from spent laying hens breast meat (C), Alaska pollack with spent laying hens breast recovered protein and cordyceps powder (T1), Alaska pollack with spent laying hens breast recovered protein and silkworm cocoon powder (T2), and Alaska pollack with spent laying hens breast recovered protein and conjugated linoleic acid (CLA) (T3). There were no significant differences in moisture, crude protein and crude fat among the imitation crab samples. pH was significantly higher in T2 and T3 compared with C and T1 after 4 weeks of storage. The values of $L^*$, $a^*$, $b^*$, and W (whiteness) in T3 were found to be more stable during storage and W in T3 was significantly higher than other samples. T3 was significantly lower in hardness, brittleness, gumminess and adhesiveness after 4 weeks of storage. Thiobarbituric acid reactive substance (TBA) values decreased with storage, whereas volatile basic nitron (VBN) values increased with storage periods in all samples. In sensory evaluation, there were no significant differences in color, odor, taste, tenderness, juiciness and overall acceptability among the samples. T3 was significantly lowest in quality among the treated samples.

• Journal of Dairy Science and Biotechnology
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• v.33 no.1
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• pp.75-82
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• 2015

Chitosan provides beneficial effects such as decrease in cholesterol, weight loss, and antioxidative effects. The manufacture of Maribo cheese containing powdered chitosan (CP) or nanopowdered chitosan (NCP) is not yet established. Thus, this study was conducted to determine the effect of CP and NCP on Maribo cheese's physicochemical properties. The curd was added with 0.2 and 0.5% of CP and NCP, respectively, after the second whey drainage. The pH changed and the lactic acid bacterial population decreased in all treatments. Additionally, WSN and TBA gradually increased during the ripening of cheese. The TP of control cheese was higher than that of another group. On the basis of the obtained results, consumer preference test on overall acceptability of 0.2% NCP was good-41%, great good 13%. It was concluded that the quality of Maribo cheese was not affected by adding chitosan. Furthermore, 0.2% NCP was preferred during cheese ripening and observed the possibility of functional cheese than another group.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.697-704
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• 1999

To investigate the combination effects of natural preservatives such as rosemary extract and ${\alpha}-tocopherol$, and vacuum packaging method on the shelf-life of herring (Clupea pallasi) fillet during cold and frozen storage, quality attributes including moisture content, pH, K-value, volatile basic nitrogen (VBN), viable cell count, peroxide value (POV) and color value were analyzed. Good qualities of the samples with air and vacuum packaging stored at $4^{\circ}C$ were maintained at least for 3 days (control; one day in air) and for 7 days (control; 3 days in vacuum), and those of the samples stored at $-20^{\circ}C$ were for 90 days (control; 80 days in air, 90 days in vacuum), while those of the samples stored at $20^{\circ}C$ deteriorated in one day.

• Asian Journal of Turfgrass Science
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• v.26 no.2
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• pp.116-122
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• 2012

The study was conducted to know whether turfgrass wear tolerance, growth, and quality could be improved by the application of silicon and potassium. First, turf responses to silicate and potassium were evaluated by several parameters such as, turf visual quality, root length, shoot density, and dry weight under the field condition. Second, turf responses to traffic frequencies were examined by turf growth (root) length, shoot density and dry weight) and soil hardness under the field condition. Finally, under traffic stress condition, the effects of silica and potassium application on wear tolerance were evaluated through the methods described above. Creeping bentgrass (Agrostis stolonifera) rooting were significantly improved by silica. The root length was enhanced by an increase in potassium silicate application. Certain level of light traffic is beneficial while frequent traffic cause serious adverse effect on visual quality of bentgrass. Under a traffic stress condition with 10 times of footing a day for 30 days, silica and potassium increased turf visual quality by 6.38% and 10.25% respectively when compared to the control. Silica and potassium treatment on trafficked plot increased turf visual quality by 11.4% and 10.2% respectively in comparison with the control with significant reduction of wear injury from the traffic. A co-application of potassium silicate with potassium sulfate provided the enhanced visual quality of turf as compared to application of silica or potassium fertilizer, respectively.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.155-158
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• 2005

닭가슴살을 이용해서 수리미 제조 시 4회 수세한 대조구, pH 3.0으로 산 처리한 T1, pH 11.0으로 알카리 처리한 T2로 하여 그 품질 특성을 비교한 결과 일반성분에서 수분, 조단백질과 염용성단백질 및 수율은 대조구에 비하여 pH 조절법으로 한 두 구가 높았으며, 조지방은 T2가 다른 두 구에 비하여 높았다. pH, 보수력, 파괴강도, 변형값은 처리 간에 유의적인 차이를 보이지 않았다. 전단가는 T2가 가장 높고, T1, 대조구 순이었다. $L{\ast}$값은 T2가 다른 두 구보다 낮았으며, $a{\ast}$값은 T1이 다른 두 구에 비하여 낮았다. $b{\ast}$값은 대조구가 가장 높고, T2가 가장 낮았다. 조직감에서 파쇄성 및 경도는 처리 간에 유의적인 차이를 보이지 않았으며, 응집성은 T1이 다른 두 구보다 낮았으며, 탄력성과 부착성은 대조구에 비하여 T1과 T2가 높았다. 검성은 대조구와 T1에 비하여 T2가 높았다. 조직감의 전 항목에서 T2 가 가장 높았다. 관능검사 결과 외관과 맛은 T1이 가장 높고, 대조구가 가장 낮았다. 색, 향, 다즙성, 연도 및 전체적인 기호도는 처리 간에 유의적인 차이가 없었다.