• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.35-41
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• 2013

This study investigated the effect of functional MA films (FMA) incorporated with zeolite powder treated with 1 N HCL solution and anti-fogging agent on the freshness extension of Satsuma mandarin. Preference, weight loss, total ascorbic acid, sugar content, titratable acidity and gas composition in package of Satsuma mandarin were evaluated during storage at $15^{\circ}C$. After 120 days of storage, the weight loss of mandarin packed with LLDPE film (control, L) was 1%, FMA film (CA) was 1.6%. Total ascorbic acid content of Satsuma manderin in control was 19.97 mg%, those of CA was 24.25 mg%. The titratable acidity of Satsuma manderin in CA was higher than that of control, while soluble solids content of CA was lower than that of control after 120 days. Ethylene gas content of control was 89.5 ppm and those of CA was 73.6 ppm after 120 days. Quality of Satsuma mandarin packed with CA was better than that of control. It was verified that shelf-life of Satsuma mandarin in control was 100 days and those of CA film was 130 days. Quality of Satsuma mandarin was few different between treated with anti-fogging agent and non-treated, but commodity of film treated with anti-fogging agent was considered better than that of non-treated.

• Journal of Korean Society of Forest Science
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• v.95 no.1
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• pp.82-90
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• 2006

To examine the effects of nitrogen and phosphorus fertilization on soil nitrogen (N) mineralization, we monitored rates of soil nitrogen mineralization and nitrification in 41-year-old pitch pine (Pinus rigida Mill.) and Japanese larch (Larix kaempferi Gordon) stands growing on similar soil condition in central Korea. For this study, we used the buried-bag incubation method. Fertilizers were applied at three levels [control (C), 200 N kg/ha+25 P kg/ha (LNP), and 400 N kg/ha+50 P kg/ha(HNP)] on 5 June, 1996. Mineral soils (0~20 cm) were incubated 6 times with 45-day-interval from 5 June 1996 to 4 June 1997. Initial soil moisture contents were significantly different among sampling dates and between tree species. Initial soil moisture contents were 32% for C, 28% for LNP, and 26% for HNP at the P. rigida stand, and 31% for C, 31% for LNP, and 33% for HNP at the L. kaempferi stand, respectively. Mean daily N mineralization rates were significantly different among sampling dates and treatments. Annual net N mineralization and nitrification were also significantly different between the two tree species. The annual net N mineralization was 10.6 kg/ha/year for C, 23.3 kg/ha/year for LNP and 6.6 kg/ha/year for HNP at the P. rigida stand, and 2.0 kg/ha/year for C, 12.1 kg/ha/year for LNP and 16.7 kg/ha/year for HNP at the L. kaempferi stand. The annual nitrification was 2.8 kg/ha/year for C, 7.6 kg/ha/year for LNP and 4.3 kg/ha/year for HNP at the P. rigida stand, and 4.3 kg/ha/year for C, 14.8 kg/ha/year for LNP and 6.6 kg/ha/year for HNP at the L. kaempferi stand. The ratios of annual net nitrification to annual net N mineralization were 26% for C, 33% for LNP, 65% for HNP at the P. rigida stand, and 100% for C, 100% for LNP, 40% for HNP at the L. kaempferi stand, respectively. This study indicates that N mineralization in forest may be different by the predominant tree species and fertilization even under similar environments. It is likely that the quality of organic matter might control nitrogen mineralization and nitrification in soils.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.388-392
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• 2004

키토산과 키토올리고당을 첨가한 식빵의 저장성을 조사하기 위하여 제빵시 키토산을 3%, 1%, 0.1%, 그리고 키토올리고당 1%를 첨가하여 저장 중 수분의 변화, pH의 변화, 미생물의 변화 등을 살펴보았다. 저장 중 수분의 변화는 첨가농도의 영향에 따라 저장기간이 경과할수록 수분이 감소하였는데, 그 폭은 대조구에 비해 완만하였다. 또 pH의 변화는 제빵 후 1일에는 키토산의 첨가량(3%, 1%, 0.1%)이 많을수록 pH가 높았으며, 저장 4일 이후부터 약간씩 낮아졌다. 그리고 키토올리고당 첨가구와 대조구는 처음부터 비교적 낮았으며 저장 기간에 따라 변화도 완만하였다. 그리고 생균수의 변화에 있어서는 키토산 0.1% 첨가구에서는 대조구에 비해 큰 차이가 없는 반면, 키토산 1%, 3% 첨가구에서는 농도에 따라 1∼2일 정도 생성이 늦었으며, 특히 키토올리고당 1%의 경우 3일 정도 느렸다. 또한 곰팡이 생성에 대한 육안 관찰에서도 대조구에서는 저장 3일째부터 곰팡이의 생성이 확인되었으나, 키토산 0.1% 첨가구에서는 4일째에 확인되었고, 키토산 1%와 3% 첨가구에서는 5일째에, 그리고 키토올리고당 1% 첨가구에서는 6일째에 관찰되었다. 이상의 결과를 종합해 볼 때 식빵 제조시 키토산 및 키토올리고당을 첨가할 경우 식빵의 shelf-life 연장에 효과가 있는 것으로 나타났다.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.265-272
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• 2003

This experiment was conducted to investigate the changes in meat quality characteristics on refri- gerated(4$^{\circ}C$) pork loin fed with supplemental levels of Bamboo vinegar(BV). Thirty pigs were divided into 3 groups of 10 pigs. Dietary levels of Bamboo vinegar 0%(control), 2% and 4% were included in experimental diets of each of the groups. The pH value was decreased(P<0.05) in 2% and 4% BV compared to the control after 3d of storage. Lightness was increased(P<0.05) in 2% and 4% BV compared to the control at 1d and 3d. Redness was decreased(P<0.05) in 4% VB compared to the control at 1d and 3d. The 2% and 4% BV showed a significant(P<0.05) increase in yellowness throughout the whole experiment compared to control. Cooking loss was increased(P<0.05) in 2% and 4% BV compared to the control after 3d of storage. Shear force was decreased(P<0.05) in 2% and 4% BV compared to control at 1d and 3d. TBA was decreased(P<0.05) in 2% and 4% BV at 6d and 9d. Total microbial counts was decreased(P<0.05) in 2% and 4% BV compared to control. The 2% and 4% BV scored higher(P<0.05) in odor evaluation compared to the control at 1d and 3d. The 2% and 4% BV also scored higher(P<0.05) than the control in the evaluation of appearance at 1d. The taste was increased(P<0.05) in 2% and 4% BV compared to control at 1d, 3d, and 6d. These results showed that the addition of 2% or 4% BV improved the meat quality and storage characteristics of refrigerated pork.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.196-202
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• 2005

This study was carried out to investigate the effect of dietary Rhus verniciflua Stokes on the quality of Hanwoo (Korean cattle) beef during cold storage $(4^{\circ}C)$ after thawing. After 4 groups (3 heads/group) of 22 months-Hanwoo (Korean cattle) steen were fed a common basal diet with 0, 2, 4 and $6\%$ Rhus verniciflua Stokes (RVS) powder for 4 months prior to slaughter, samples of M semimembranous from 12 carcasses were stored at $-20^{\circ}C$ for 9 months. Crude fat was significantly lower in 4 and $6\%$ RVS treatments than in control (p<0.05). pH value was significantly higher in4 and $6\%$ RVS treatments than in control from 2 and 5 days (p<0.05). Thawing loss was not significantly different among the treatments but drip loss was significantly lower in 4 and $6\%$ RVS treatments than in control during storage (p<0.05). CIE $L^{\ast}$ value was significantly lower in RVS treatments than in control during storage (p<0.05) and CIE $a^{\ast}$ value was significantly higher in 4 and $6\%$ RVS treatments than in control (p<0..05). CIE $b^{\ast}$ value was significantly higher in control than in $6\%$ RVS treatment in 0 days (p<0.05) but it was significantly higher in $4\%$ RVS treatment than in control in 7 days (p<0.05). CIE $C^{\ast}$ value was significantly higher in $4\%$ RVS treatment than in control during storage (p<0.05) and CIE $h^0$ value was significantly lower in $4\%$ RVS treatment than in control (p<0.05). TBARS value of 2 days was significantly lower in 4 and $6\%$ RVS treatments than in control (p<0.05) but it was significantly lower in $4\%$ RVS treatment than the other treatments from 5 days (p<0.05). Surface MetMb concentration was significantly lower in RVS treatment than in control during storage (p<0.05) and it was significantly lower in $4\%$ RVS treatment than in the other treatments in 7days (p<0.05) but surface $R_{6.30}/R_{580}$ value was opposite to this result.

• Korean Journal of Poultry Science
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• v.36 no.4
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• pp.301-309
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• 2009

The present study was conducted to determine the effect of energy restricted (ER) diet on the expressions of lipogenic genes in liver and myogenic genes in muscle tissue of broiler chickens. Energy restriction was accomplished by providing chicks with 70% (ER70) or 85% (ER85) energy level of control diet intake. Energy restricted groups of chickens were restricted for 7 days, starting at 8 days of age. Ad libitum feeding was resumed after the restriction period, and continued through the end of the experiment. The body weight of chickens in the restricted groups gained less during the energy restriction period (P<0.05). The body weight of the ER groups were similar to the control group during the re-alimentation period. However, the body weight of the ER70 group did not catch up with that of the control group by 35 days of age. The energy restrictions during early life of chicks decreased the contents of triglycerides and cholesterol in blood (P<0.05), but those were not different among treatments after re-alimentation. The genes of fatty acid synthase (FAS) and transcription factors including SREBP and PPARγ were down regulated by restriction regimen only in ER70 (P<0.05). However, those genes were not completely recovered after re-alimentation in ER70 group. The RNA expression levels of Myo-D, Myf-5 and myogenin in all treatment groups were decreased by restriction regimen when compared with control group (P<0.05). Myogenin was highly expressed after re-alimentation, but the other genes were not different among groups. These results suggest that ER85 group shows the best growth performance by re-alimentation and the higher muscle differentiation by expressing myogenin.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.05a
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• pp.164-168
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• 2005

복합생균제를 급여하지 않은 대조구, 복합생균제 KBC1144 0.1% 급여구(T1), YC2000 0.1% + KBC1144 0.1% 급여구(T2)로 실험한 결과 일반성분에서 수분과 조회분은 유의적인 차이가 없었고, 조단백질은 T2 처리구가 가장 높았고, 조지방은 T2 처리구가 가장 낮게 나타났으며, pH는 대조구가 처리구들에 비하여 낮게 나타났다. 보수력은 대조구가 가장 높고, T1 처리구가 가장 낮게 나타났다. 콜레스테롤 함량은 처리 간에 유의적인 차이는 보이지 않았으나 두 가지 미생물제재를 활용한 T2 처리구가 가장 낮은 경향이었다. T2 처리구가 육색의 적색도는 높고, 지방색의 명도는 높고 황색도는 낮았다. 조직감은 T1 처리구가 높고, T2 처리구가 낮았으며 가열육의 관능검사에서 다즙성은 처리구들이 대조구보다 높았다. 필수지방산인 리놀산과 아라키돈산은 T1 처리구가 다른 두 구에 비하여 높게 나타났고, 불포화지방산, 필수지방산 및 필수지방산/불포화지방산 비율은 T1 처리구가 가장 높고 T2 처리구가 가장 낮게 나타났으며 아미노산 함량은 T2 처리구가 다른 두 구에 비하여 높았다. 종합적으로 두 복합미생물제재를 혼합 사용한 T2 처리구가 무항생제 돈육 생산을 가능하게 하였으며, 육질 특성면에서도 가장 좋은 결과였다.

• Food Science and Preservation
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• v.18 no.6
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• pp.869-874
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• 2011

The objective of this study was to evaluate the palatability traits of muffins prepared with red wine(RW). Muffins were prepared by replacing the water with RW (0, 30, 60, and 100%). The addition of red wine significantly decreased the lightness values and increased the redness values. The specific gravity of the dough tended to decrease with increasing RW, respectively. The volume of the muffin increased with an increase in RW. The muffins containing 100% RW showed the lowest weight, but there was no significant difference among the control, 30% RW, and 60% RW samples in this regard. Increasing the amount of RW added in the muffins increased both the baking loss rate (%) and the specific volume (mL/g) (p<0.05). The hardness and gumminess were higher in the control than in the RW muffins (p<0.05). The muffin with 30% RW was the lowest in cohesiveness, but the springiness of the samples was not significantly different (p<0.05) among the samples. In the sensory evaluation, the external color of the control was the highest (p<0.05). The flavor, taste, texture, and overall acceptance were highest in the muffins with 60% RW (p<0.05).

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.1
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• pp.77-84
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• 1998

In order to investigate microbiological control of malodors, particularly including ammonia, the effect of three thermophilic ammonium tolerant bacteria strains. TAT112. TAT117 and TAT119, were tested during composting of pig manure in the laboratory scale composters. The total weight, volatile solids and BOD of the pig manure compost were decreased during composting process in all treatments. The temperature in all treatments rose in first 3 days dramatically, but that in control without inoculation reached its maximum most lately among the treatments. The nitrogen content of drain water accumulated inside and outside composter, and trapped in 6N $H_2SO_4$ was lower in TAT112 inoculated composter than in control. However, it was not lower in the treatment of TAT117 and TAT119 inoculated. Ammonia concentration in the exhaust gas monitored everyday during composting also demonstrated that it was lowest at TAT112 inoculated among all treatments. It was appeared to have an effect on reducing ammonia emission at the treatment of TAT112 inoculated than the control.

• Food Science and Preservation
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• v.15 no.3
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• pp.367-376
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• 2008

This study was conducted to investigate 1he quality characteristics of 1he soybean anchovy sauces added with medicinal herbs, Saururu chinensis Baill. and Houttuynia cordata Thunb. and fermented for 4 months. The total nitrogen content of 1he soybean anchovy sauce increased with the fermentation time showing the highest values in the sauce with Houttuynia cordata Thunb.. The contents of total sugar and reduced sugar were high in the order of the sauces with Houttuynia cordata Thunb.(sauce T), with Saururu chinensis Baill.(sauce B), and control. The content of salt decreased much more in the sauces with medicinal herbs. After 4 months of fermentation, pH was lowered from 5.86 to 5.27 in control, to 5.38 and 5.54 in sauce B and sauce T, respectively. Generally the total aerobic bacterial count increased until 3 months of fermentation and then decreased, and the addition of medicinal hems reduced the count especially showing apparent reduction in the sauce T. During the fermentation, total protease activity generally increased with the highest value in the sauce T. In the changes of nucleotides and their related compounds, the contents of AMP, ADP, and ATP were increased and hypoxanthine decreased during the fermentation, and IMP produced after 3 months. The soybean anchovy sauce B had 1he highest IMP and the lowest hypoxanthine after 4 months. The content of total amino acids increased showing 177.1 mg% and 134.7 mg% in the sauce B and sauce T respectively compared with 171.2 mg% of control. The contents of glutamic acid and aspartic acid were 29.2 mg% in sauce B and 34.3 mg% in sauce T, which were higher compared with 25.9 mg% of control. The fermented soybean anchovy sauce had 1he functionality of ACE inhibition with 70.5% (control), 72.5% (sauce B) and 81.6% (sauce T). In the results of sensory evaluation, the sance T scored the highest and the sauce B was preferred to control.