• Title/Summary/Keyword: 산함량

Search Result 6,600, Processing Time 0.031 seconds

The Ripening of Camembert Cheese Made with Mucor Miehei Rennet (Mucor Miehei 응유효소(凝乳酵素)로 제조(製造)한 Camembert Cheese의 숙성(熟成)에 관(關)한 연구(硏究))

  • Park, Mooh Il;Kim, Jong Woo
    • Korean Journal of Agricultural Science
    • /
    • v.16 no.2
    • /
    • pp.179-200
    • /
    • 1989
  • Mucor miehei rennet(MR) was added as calf rennet(CR) substitutes in the fixed amounts of mixed rennets in making Camembert cheese. The conditions in the variations of chemical composition: water-soluble nitrogen, non-caseinic nitrogen, non-proteinic nitrogen, amino nitrogen, ammoniacal nitorgen, electrophoresis, molecular fractionation, mineral distribution, texture characterisitics, free amino acids and free fatty acids, were checked up with the sensory test and the chesse yields at each ripening period. The results obtained by investigating the utility of Mucor rennet were summarized as follows: 1. CR chesse, MR cheese and the mixed-rennet chesse failed to show any significant difference in their yields of 15%. 2. The contents of protein, fat and ash in MR cheese gave lower value than CR cheese did and with progress of ripening lactose decreased rapidly after 14 days of ripening. The difference among the rate of addition of mucor rennet was not recognized. 3. The WSN contents of 5 fresh sample chesse were from 14.7% to 17.3% and WSN increased from 39.7% to 41.0% with progress of ripening. After 21 days of ripening MR chesse had more WSN than CR cheese did. In NCN and ammoniacal nitrogen MR cheese showed higher value. 4. As the ripening progressed, MR chesse showed more cystein, phenylalanine and proline than CR chesse did but it failed to show any increase in aspartic acid, threonine and glutamic acid etc. 5. In the content of free fatty acid MR chesse showed higher value than CR cheese did and with the progress of ripening fatty acids increased from 8.36 mEq to 26.36 mEq but did not show any significant difference in the cheese types by the coagulant ratio. 6. Ca contents in the sample chesse were 0.238-0.27%, Mg 0.019-0.022%, Na 0.910-1.047%, and K 0.175-0.200%. The important non-sedimentable Ca in casein remained from 61 % to 77% without regard the ripening periods and added-rennets and Mg remained from 59.1% to 92.5% in non-sedimentable and water-soluble conditions. 7. In the fractionation of protein by ultrafilteration, MW> $5{\times}10^4$ decresed from 95% at the beginning period of ripening to 45% and MW< $10^4$ increased from 0.2% to 38% and definite caseinolysis was shown in all samples. 8. All the cheese showed to different electrophoretic patterns for the added-amounts of mucor rennet in the 14 days of ripenig. In the 28 days or ripening, MR cheese kept some bands on the patterns compared with CR cheese. 9. In vitro digestibility increased from 81.48-94.81 % to 94.47-98.61% but failed to show any significant difference in the cheese types by the coagulant ratio. 10. In hardness, MR cheese showed lower value compared with CR cheese as the ripening progressed. 11. The results of the sensory test failed to show any difference in flora rind, feelings in mouth and hands, deep structure, flavor and bitterness between CR Camembert cheese and MR Camembert chesse.

  • PDF

Effects of Different Types of Dietary Fat on Muscle Atrophy According to Muscle Fiber Types and PPAR${\delta}$ Expression in Hindlimb-Immobilized Rats (지방의 종류가 다른 식이의 섭취가 하지고정 흰 쥐의 근 섬유별 근 위축과 PPAR${\delta}$ 활성에 미치는 영향)

  • Lee, Ho-Uk;Park, Mi-Na;Lee, Yeon-Sook
    • Journal of Nutrition and Health
    • /
    • v.44 no.5
    • /
    • pp.355-365
    • /
    • 2011
  • This study investigated how dietary fat affects muscle atrophy and lipid metabolism in various muscles during hindlimb immobilization in rats. Twenty-four male Sprague?Dawley rats had their left hindlimb immobilized and were divided into four groups by dietary fat content and composition. The contralateral hindlimb (control) was compared with the immobilized limb in all dietary groups. Rats (n = 6/group) were fed a 4% corn oil diet (CO), 2.6% corn oil + 1.4% fish oil diet (FO), 30% corn oil diet (HCO), or a 30% beef tallow diet (HBT)after their hind limbs were immobilized for 10 days. Data were collected for the gastrocnemius, plantaris and soleus muscles. Muscle atrophy was induced significantly after 10 days of hindlimb immobilization, resulting in significantly decreased muscle mass and total muscle protein content. The protein levels of peroxisome proliferator activated receptor ${\delta}$ (PPAR${\delta}$) in the plantaris, gastrocnemius, and soleus increased following hindlimb immobilization irrespective of dietary fat intake. Interestingly, the PPAR${\delta}$ mRNA level in the plantaris decreased significantly in all groups and that in the FO group was lower than that in the other groups. The soleus PPAR${\delta}$ mRNA level decreased significantly following hindlimb immobilization in the FO group only. Muscle carnitine palmitoyl transferase 1 (mCPT1) mRNA level was not affected by hindlimb immobilization. However, the mCPT1 mRNA level in the FO group was significantly lower in the plantaris but higher in the soleus than that in the other groups. The pyruvate dehydrogenase kinase 4 (PDK4) mRNA level in the plantaris decreased significantly, whereas that in the soleus increased significantly following hindlimb immobilization. The plantaris, but not soleus, PDK4 mRNA level was significantly higher in the FO group than that in the CO group. The increased PPAR${\delta}$ protein level following hindlimb immobilization may have suppressed triglyceride accumulation in muscles and different types of dietary fat may have differentially affected muscle atrophy according to muscle type. Our results suggest that ${\omega}$-3 polyunsaturated fatty acids may suppress muscle atrophy and lipid accumulation by positively affecting the expression level and activity of PPAR${\delta}$ and PPAR${\delta}$-related enzymes, which are supposed to play an important role in muscle lipid metabolism.

A Study on the Preservation of Citrus Mandarin by Irradiation (방사선조사(放射線照射)에 의(依)한 감귤(柑橘) 저장(貯藏)에 관(關)한 연구(硏究))

  • Chung, Chang Cho;Kim, Jai Ha;Kim, Soo Hyun;Cho, Han Ok
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.12 no.2
    • /
    • pp.116-121
    • /
    • 1983
  • A study was conducted to evaluate the effect of $^{60}CO-{\gamma}$ irradiation on the preservation on Satauma mandarin in Cheju Island. Four varieties (S. m. early, S. m. Komezawa, S. m. Hayashi and S. m. Aoshima) were irradiated using 10,000Ci, $^{60}CO-{\gamma}$ ray with dosages of 0, 50, 100 and 150Krad. During 92 days of storage the effects of irradiation on mandarin porperties were as follows: At the end of storage period the accumulated fruit rotting percentage were S. m. Komezawa($T_2$);74.32%, S. m. early($T_1$);69.67%, S. m. Aoshima($T_4$);64.33% and S. m. Hayashi ($T_3$);61.79%. The rottings steadily increased from the early stage of storage and rapid spoilage continued after 59 days of irradiation. A high corelation existed between fruit rotting and varieties ($T_3$;Y=0.78x-15.30, $T_4$;Y=0.79x-12.29, $T_1$;Y=0.93x-9.01 and $T_2$;Y=0.79x-13.49) High dosages(100 and 150 Krad)improved fruit preservation during the mid storage stage. However 76 days after high dose irradiation there was no significant difference a rotting between irradiated fruit and the control. Irradiation decreased acidity of fruit during storage (p<0.01). The mean acidities of examined varieties were $T_1$;1.01%, $T_3$;1.01%, $T_4$;0.84% and $T_2$;0.77%. A significant differences were observed in acidity between varieties and dosages(P<0.01) With one exception in all treatments. the increase in free and total sugar content was not statestically significant. The exception was the 50 Krad treatment where the total sugar content decreased. $T_1$ and $T_4$ showed slightly higher value of than Brix $T_2$ and $T_3$, and were significantly(P<0.01) decreased by higher dosage. The ascorbic acid content in all treatments decreased with length of storage and also decreased significantly with a higher dosage.

  • PDF

Occurrence and Chemical Composition of W-Bearing Rutile from the Unsan Au Deposit (운산 금 광상에서 산출되는 함 텅스텐 금홍석의 산상과 화학조성)

  • Yoo, Bong Chul
    • Korean Journal of Mineralogy and Petrology
    • /
    • v.33 no.2
    • /
    • pp.115-127
    • /
    • 2020
  • The Unsang gold deposit has been one of the three largest deposits (Daeyudong and Kwangyang) in Korea. The deposit consists of Au-bearing quartz veins filling fractures along fault zones in Precambrian metasedimentary rock and Jurassic Porphyritic granite, which suggests that it might be an orogenic-type. Based on its mineral assemblages and quartz textures, quartz veins are classified into 1)galena-quartz, 2)pyrrhotite-quartz, 3)pyrite-quartz, 4)pegmatic quartz, 5)muscovite-quartz, and 6)simple quartz vein types. The pyrite-quartz vein type we studied shows the following alteration features: sericitization, chloritization, and silicification. The quartz vein contains minerals including white quartz, white mica, chlorite, pyrite, rutile, calcite, monazite, zircon, and apatite. Rutile with euhedral or medium aggregate occur at mafic part from laminated quartz vein. Two types of rutile are distinguishable in BSE image, light rutile is texturally later than dark rutile. Chemical composition of rutile has 89.69~98.71 wt.% (TiO2), 0.25~7.04 wt.% (WO3), 0.30~2.56 wt.% (FeO), 0.00~1.71 wt.% (Nb2O5), 0.17~0.35 wt.% (HfO2), 0.00~0.30 wt.% (V2O3), 0.00~0.35 wt.% (Cr2O3) and 0.04~0.25 wt.% (Al2O3), and light rutile are higher WO3, Nb2O5 and FeO compared to the dark rutile. It indicates that dark rutile and light rutile were formed at different stage. The substitution mechanisms of dark rutile and light rutile are suggested as followed : dark rutile [(V3+, Cr3+) + (Nb5+, Sb5+) ↔ 2Ti4+, 4Cr3+ (or 2W6+) ↔ 3Ti4+ (W6+ ↔ 2Cr3+), V4+ ↔ Ti4+], light rutile [2Fe3+ + W6+ ↔ 3Ti4+, 3Fe2+ + W6+ ↔ Ti4+ + (V3+, Al3+, Cr3+) +Nb5+], respectively. While the dark rutile was formed by cations including V3+, V4+, Cr3+, Nb5+, Sb5+ and W6+ by regional metamorphism of hostrock, the postdating light rutile was formed by redistribution of cations from predating dark rutile and addition of Fe2+ and W6+ from Au-bearing hydrothermal fluid during ductile shear.

NO2 and SO2 Reduction Capacities and Their Relation to Leaf Physiological and Morphological Traits in Ten Landscaping Tree Species (조경수 10개 수종에 있어 NO2, SO2 저감 능력과 잎의 생리적, 형태적 특성과의 관계)

  • Kim, Kunhyo;Jeon, Jihyeon;Yun, Chan Ju;Kim, Tae Kyung;Hong, Jeonghyun;Jeon, Gi-Seong;Kim, Hyun Seok
    • Journal of Korean Society of Forest Science
    • /
    • v.110 no.3
    • /
    • pp.393-405
    • /
    • 2021
  • With increasing anthropogenic emission sources, air pollutants are emerging as a severe environmental problem worldwide. Accordingly, the importance of landscape trees is emerging as a potential solution to reduce air pollutants, especially in urban areas. This study quantified and compared NO2 and SO2 reduction abilities of ten major landscape tree species and analyzed the relationship between reduction ability and physiological and morphological characteristics. The results showed NO2 reduction per leaf area was greatest in Cornus officinalis (19.81 ± 3.84 ng cm-2 hr-1) and lowest in Pinus strobus (1.51 ± 0.81 ng cm-2 hr-1). In addition, NO2 reduction by broadleaf species (14.72 ± 1.32 ng cm-2 hr-1) was 3.1-times greater than needleleaf species (4.68 ± 1.26 ng cm-2hr-1; P < 0.001). Further, SO2 reduction per leaf area was greatest in Zelkova serrata (70.04 ± 7.74 ng cm-2 hr-1) and lowest in Pinus strobus (4.79 ± 1.02 ng cm-2 hr-1). Similarly, SO2 reduction by broadleaf species (44.21 ± 5.01 ng cm-2 hr-1) was 3.9-times greater than needleleaf species (11.47 ± 3.03 ng cm-2 hr-1; P < 0.001). Correlation analysis revealed differences in NO2 reduction was best explained by chlorophyll b content (R2 = 0.671, P = 0.003) and SO2 reduction was best described by SLA and length of margin per leaf area (R2 = 0.456, P = 0.032 and R2 = 0.437, P = 0.001, R2 = 0.872, P < 0.001, respectively). In summary, the ability of trees to reduce air pollutants was related to photosynthesis, evapotranspiration, stomatal conductance, and leaf thickness. These findings highlight effective reduction of air pollutants by landscaping trees requires comprehensively analyzing physiological and morphological species characteristics.

Occurrence and Chemical Composition of Dolomite and Chlorite from Xiquegou Pb-Zn Deposit, China (중국 Xiquegou 연-아연 광상의 돌로마이트와 녹니석 산상과 화학조성)

  • Yoo, Bong Chul
    • Korean Journal of Mineralogy and Petrology
    • /
    • v.35 no.2
    • /
    • pp.125-140
    • /
    • 2022
  • The Xiquegou Pb-Zn deposit is located at the Qingchengzi orefield which is one of the largest Pb-Zn mineralized zone in the northeast of China. The geology of this deposit consists of Archean granulite, Paleoproterozoinc migmatitic granite, Paleo-Mesoproterozoic sodic granite, Paleoproterozoic Liaohe group, Mesozoic diorite and Mesozoic monzoritic granite. The Xiquegou deposit which is a Triassic magma-hydrothermal type deposit occurs as vein ore filled fractures along fault zone in unit 3 (dolomitic marble and schist) of Dashiqiao formation of the Paleoproterozoic Liaohe group. Xiquegou Pb-Zn deposit consists of quartz, apatite, calcite, pyrite, arsenopyrite, pyrrhotite, marcasite, sphalerite, chalcopyrite, stannite, galena, tetrahedrite, electrum, argentite, native silver and pyrargyrite. Wallrock alteration of this deposit contains silicification, pyritization, dolomitization, chloritization and sericitization. Based on mineral petrography and paragenesis, dolomites from this deposit are classified two type (1. dolomite (D0) as wallrock, 2. dolomite (D1) as wallrock alteration in Pb-Zn mineralization quartz vein ore). The structural formulars of dolomites are determined to be Ca1.03-1.01Mg0.95-0.83Fe0.12-0.02Mn0.02-0.00(CO3)2(D0) and Ca1.16-1.00Mg0.79-0.44Fe0.53-0.13Mn0.03-0.00As0.01-0.00(CO3)2(D1), respectively. It means that dolomites from the Xiquegou deposit have higher content of trace elements compared to the theoretical composition of dolomite. The dolomite (D1) from quartz vein ore has higher content of these trace elements (FeO, PbO, Sb2O5 and As2O5) than dolomite (D0) from wallrock. Dolomites correspond to Ferroan dolomite (D0), and ankerite and Ferroan dolomite (D1), respectively. The structural formular of chlorite from quartz vein ore is (Mg1.65-1.08Fe2.94-2.50Mn0.01-0.00Zn0.01-0.00Ni0.01-0.00Cr0.02-0.00V0.01-0.00Hf0.01-0.00Pb0.01-0.00Cu0.01-0.00As0.03-0.00Ca0.02-0.01Al1.68-1.61)5.77-5.73(Si2.84-2.76Al1.24-1.16)4.00O10(OH)8. It indicated that chlorite of quartz vein ore is similar with theoretical chlorite and corresponds to Fe-rich chlorite. Compositional variations in chlorite from quartz vein ore are caused by mainly octahedral Fe2+ <-> Mg2+ (Mn2+) substitution and partly phengitic or Tschermark substitution (Al3+,VI+Al3+,IV <-> (Fe2+ 또는 Mg2+)VI+(Si4+)IV).

Influence of Oxygen Concentration on the Food Consumption and Growth of Common Carp, Cyprinus carpio L. (잉어 Cyprinus carpio의 먹이 섭취량과 성장에 미치는 용존산소량의 영향)

  • SAIFABADI Jafar;KIM In-Bae
    • Journal of Aquaculture
    • /
    • v.2 no.2
    • /
    • pp.53-90
    • /
    • 1989
  • Feeding proper level of ration matchable with the appetite of fish will enhance production and also prevent waste of food and its consequence, side effects such as pollution of culture medium. To pursue this goal, elaborate studies on dissolved oxygen concentrations- as the major force in inducing appetite and the growth outcome are necessary. The growth of common carp of 67, 200, 400, 600, and 800 gram size groups was studied at oxygen concentrations ranging from 2.0 to 6 mg/$\iota$ in relation to rations from 1 to as many percent of the initial body weight as could be consumed under constant temperature of $25^{\circ}C$. The results from the experiments are summarized as followings; 1. Appetite: The smaller fish exhibited higher degree of appetite than the bigger ones at the same oxygen concentrations. The bigger the fish the less tolerant it was to the lower oxygen thersholds, and the degree of tolerence decreased as ration level increased. 2. Growth : Growth rate (percent per day) increased - unless consumption was suppressed by low oxygen levels- as the ration was increased to maximum. In case of 67 g fish, it reached the highest point of $5.05\%$ / day at $7\%$ ration under 5.0 mg/$\iota$ of oxygen. In case of 200 g fish, the maximum growth rate of $3.75\%$/day appeared at the maximum ration of $6\%$ under 5.5 mg/$\iota$ of oxygen. In 400 g fish, the highest growth of $3.37\%$/day occurred at the maximum ration of $5\%$ and 6.0 mg/$\iota$ of oxygen. In 600 g fish, the highest growth rate of $2.82\%$ /day was at the maximum ration of $4\%$ under 5.5 mg/$\iota$ oxygen. In case of 800g fish, the highest growth rate of $1.95\%$/day was at maximum tested ration of $3\%$ under 5.0 mg/$\iota$ oxygen. 3. Food Conversion Efficiency: Food conversion efficiency ($\%$ dry feed converted into the fish tissue) first increased as the ration was increased, reached maximum at certain food level, then started decreasing with further increase in the ration. The maximum conversion efficiency stood at higher feeding rate for the smaller fish than the larger ones. In case of 67 g fish, the maximum food conversion efficiency was at $4\%$ ration within 3.0-4.0 mg/$\iota$ oxygen. In 200g fish, the maximum efficiency was at $3\%$ ration within 4.0-4.5 mg/$\iota$ oxygen. In 400g fish, the maximum efficiency was at $2\%$ ration within 4.0 - 4.5 mg/$\iota$ oxygen. In 600 and 800g fish, the maximum conversion efficiency shifted to the lowest ration ($1\%$) and lower oxygen ranges. 4. Behaviour: The fish within uncomfortably low oxygen levels exhibited suppressed appetite and movements and were observed to pass feces quicker and in larger quantity than the ones in normal condition; in untolerably low oxygen the fish were lethargic, vomited, and had their normal skin color changed into pale yellow or grey patches. All these processes contributed to reducing food conversion efficiency. On the other hand, the fish within relatively higher oxygen concentrations exhibited higher degree of movement and their food conversion tended to be depressed when compared with sister groups under corresponding size and ration within relatively low oxyen level. 5. Suitability of Oxygen Ranges to Rations: The oxygen level of 2.0- 2.5 mg/$\iota$ was adequate to sustain appetite at $1\%$ ration in all size groups. As the ration was increased higher oxygen was required to sustain the fish appetite and metabolic activity, particularly in larger fish. In 67g fish, the $2\%$ ration was well supported by 2.0-2.5 mg/$\iota$ range; as the ration increased to $5\%$, higher range of 3.0-4.0 mg/$\iota$ brought better appetite and growth; from 5 till $7\%$ (the last tested ration for 67 g fish) oxygen levels over 4.0 mg/$\iota$ could sustain appetite. In 200 g fish, the 2 and $3\%$ rations brought the best growth and conversion rates at 3.5-4.5 mg/$\iota$ oxygen level; from 3 till $6\%$ (the last tested ration at 200 g fish) oxyge groups over 4.5 mg/$\iota$ were matchable with animal's appetite. In 400, 600, and 800 g fish, all the rations above $2\%$ had to be generally supported with oxygen levels above 4.5 mg/$\iota$.

  • PDF

Study on the Application of Miwon Organic Fertilizer (Byproduct of Amino Acid Fermentation) to the Ginseng Cultivation I. The Application Effect of Miwon Organic Fertilizer on the Germination rate of Ginseng Seed, Growth of Ginseng Plant and Physicochemical Properties of Soil (미원유기질비료(味元有機質肥料)(아미노산발효부산비료박(酸醱酵副産肥料粕)) 시용(施用)에 의(依)한 인삼재배(人蔘栽培)에 관(關)한 연구(硏究) I. 미원유기질비료(味元有機質肥料) 시용(施用)이 인삼(人蔘)의 발아(發芽)와 생육(生育) 및 토양(土壤)의 이화학적(理化學的) 성질(性質)에 끼치는 영향(影響))

  • Uhm, Dai-Ick;Han, Kang-Wan
    • Korean Journal of Soil Science and Fertilizer
    • /
    • v.16 no.3
    • /
    • pp.274-279
    • /
    • 1983
  • In order to find out the application effect of commercial organic fertilizer on the germination rate of ginseng seed, growth of ginseng plant and changes of the physicochemical properties of soils, a Miwon organic fertilizer, byproduct of amino acid fermentation, was applied to the ginseng nursery bed. The application rates of Miwon organic fertilizer were 0kg-N from organic fertilizer and 30kg-N from wild grass compost per 10a as control(namely 0kg-N/10a), 2.5kg-N and 27.5kg-N/ 10a(2.5kg-N/10a) 5.0kg-N and 25kg-N/10a(5.0kg-N/10a), 10kg-N and 20kg-N/10a(10kg-N/10a), 15kg-N and 15kg-N/10a(15kg-N/10a) respectively, The obtained results are as follows: 1. The germination rate of ginseng seed were better in the plots that received 2.5kg, 5.0kg and 10kg-N/10a as compared with control plot. However no difference was found on germination rate between control and 15kg-N/10a, 2. The higher rate of missing plant was found in the 15kg-N/10a plot that showed poor growth. However control and 10kg-N/10a plot showed similar rate of missing plant. The best result, lower rate of missing plant, was obtained in the order of 5kg-N and 2.5kg-N/10a respectively. 3. The significant heavier ginseng root weight was obtained in 5kg-N/10a and 10kg-N/10a plot. However the root weight was decreased in the order of 2.5kg-N/10a, control, 15kg-N/10a. 4. In the physicochemical changes of soils between control and organic fertilizer treated soil before and after harvesting the increment of pH, C.E.C. and organic matter content along with the rate of organic fertilizer application were found. There were significant correlation between nitrate nitrogen and the rate of organic fertilizer application. 5. In the view points of germination rate, missing rate of plant and yield of ginseng root, it can be stated that the best result could be obtained from the plot that received 10kg-N/10a from Miwon commercial organic fertilizer and 10kg-N/10a from wild grass compost.

  • PDF

Characteristics of Angiotensin-I Converting Enzyme Inhibitors Derived from Fermented Fish Product -2. Characteristics of Angiotensin-I Converting Enzyme Inhibitors of Fish Sauce Prepared from Sardine, Sardinops melanosticta- (수산발효식품 중의 Angiotensin-I 전환효소 저해제의 특성 -2. 정어리 어간장 중의 Angiotensin-I 전환효소 저해제의 특성-)

  • YEUM Dong-Min;LEE Tae-Gee;DO Jeong-Ryong;KIM Oi-Kyung;PARK Young-Beom;KIM Seon-Bong;PARK Young-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.26 no.5
    • /
    • pp.416-423
    • /
    • 1993
  • Fish sauces prepared from sardine, Sardinops melanosticta were tested for inhibitory activity against angiotensin-I converting enzyme(ACE). Three kinds of fish sauces were prepared from scrap(S), meat(M) and round(R) of sardine, respectively. ACE inhibitory activity of sardine sauce S and R decreased with the elapse of fermentation period, whereas that of sardine sauce M increased to 30 days and thereafter decreased. ACE inhibitory activity of sardine sauce M fermented with koji was higher than that without koji. And occurrence of $5\%$ TCA soluble peptide-nitrogen was similar to tendancy of the ACE inhibitory activity. The ACE inhibitory activity increased with an increment of amounts added and was stable at heat treatment in boiling water bath for 5hrs. $IC_{50}\%$ (Amounts of inhibitors need for $50\%$ inhibition) of the sardine sauce S, M and R fermented with(without) koji during 90 days was $125{\mu}g(140{\mu}g),\;200{\mu}g(100{\mu}g)$ and $125{\mu}g(135{\mu}g)$, respectively. From the profiles of fractionation of the sardine sauce R fermented without koji for 90 days, the molecular weight of most active fraction was about 1,400 and the amino acids of Glu, Ala, Leu and Lys were found in abundance.

  • PDF

The Changes of Texture and some Chemical Components of Atka-fish by Various Baking Methods (구이방법에 따른 임연수어 Texture 및 성분변화)

  • 조순옥;조신호;이효지
    • Korean journal of food and cookery science
    • /
    • v.1 no.1
    • /
    • pp.74-81
    • /
    • 1985
  • For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheometer and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct :fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed-the highest score in juciness and the microwave baking method stowed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant difference among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iron baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the micro-wave baking method.

  • PDF