• Title/Summary/Keyword: 수분활성도

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Physiological Effects of Seamustard Supplement Diet on the Growth and Body Composition of Young Rockfish, Sebastes schlegeli (조피볼락, Sebastes schlegeli 어린 시기의 성장 및 체성분 조성에 미치는 미역첨가 사료의 생리적 효과)

  • YI Young-Ho;CHANG Young-Jin
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.27 no.1
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    • pp.69-82
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    • 1994
  • In order to find out physiological effects of diets supplemented with seamustard (Undaria pinnatifida) on the growth, survival rate, body compositions and blood properties of young rockfishes (Sebastes schlegeli) in range of average total length from $2.99{\pm}0.23\;cm\;to\;18.52{\pm}1.07\;cm$ and average body weight from $1.03{\pm}0.18\;g\;to\;120.64{\pm}19.32\;g$, experiments were performed for 140 days by feeding four experimental diets supplemented with $0\%,\;3\%,\;5\%\;and\;7\%$ of seamustard powder. In addition, the tests on tolerance of the fishes against low $O_2$ saturation and starvation were carried out after the feeding experiments. The fishes fed diet supplemented with $5\%$ of seamustard powder revealed the best results in growth of total length and body weight. Crude lipid content in the whole viscera of fishes fed diets supplemented with seamustard powder was higher than that of fishes fed diet without seamustard powder, while the moisture, crude protein, crude lipid and crude ash composition in the dorsal muscle did not show any remarkable differences among diet groups with or without seamustard powder. Hematocrit and mean number of red blood cell in fishes fed diets supplemented with seamustard powder was elevated, despite of no notable changes in mean corpuscular volume, mean corpuscular hemoglobin and mean corpuscular hemoglobin concentration. The resistance of the fish to low $O_2$ saturation was elevated by feeding seamustard powder. Upon the starvation of fish for 31 days after the feeding experiments, body weight loss of three groups fed diets with seamustard was smaller compared with the group fed diet without seamustard.

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Studies for Component Analysis and Antioxidative Evaluation in Acorn Powders (도토리 가루의 성분분석과 항산화능 평가)

  • Shim, Tae-Heum;Jin, Ying-Shan;Sa, Jae-Hoon;Shin, In-Cheol;Heo, Seong-Il;Wang, Myeong-Hyeon
    • Korean Journal of Food Science and Technology
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    • v.36 no.5
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    • pp.800-803
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    • 2004
  • Chemical components and physiological activities of acorn powders were investigated to develop functional food. Proximate components were 87.29% crude fiber, 1.18% crude fat, 0.84% crude protein, and 0.12% crude ash. Potassium was most predominant mineral, followed by phosphorus, calcium, magnesium, and sodium. Contents of unsaturated fatty acids, such as oleic, linoleic, and linolenic acids, were higher than those of saturated fatty acids. Water and 75% ethanol extracts of acorn powders showed higher absorbency at 285 nm. Water and 75% ethanol extracts exhibited antioxidative activity with $IC_{50}$ of 19.0 and $21.4\;{\mu}g/mL$, respectively, indicating they are the major biological component in acorn powders. Results suggest water extract of acorn can be used as new material for natural antioxidant and functional food.

가스치환포장 및 감마선을 병용처리한 최소가공 절임배추의 품질특성

  • 안현주;김재현;김재경;조철훈;김장호;육홍선;변명우
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • 2003.10a
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    • pp.185.2-186
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    • 2003
  • 세계적으로 최소가공식품(minimally processed foods)의 시장이 확대되면서, 최소가공된 과채류의 미생물학적 안전성 확보가 중요한 사안으로 대두되고 있다. 이에 본 연구는 김치제조용 원료배추를 모델로 하여 감마선 및 가스치환 포장법을 병용한 절임배추의 미생물학적, 이화학적 특성을 평가하였다. Fresh-cut상태의 절임배추(염농도 3%)를 각각 air, 100% $CO_2$, 25% $CO_2$/75% $N_2$가스를 주입하여 포장한 후 0, 0.5, 1, 2 kGy의 선량으로 감마선 조사하여 3주 동안 저장하면서 분석에 사용하였다. Total aerobic bacteria, coliforms, Salmonella, lactic acid bacteria의 분포를 살펴본 결과, $CO_2$혹은 $CO_2$/$N_2$포장과 감마선을 병용처리한 경우 저장기간 동안 total aerobic bacteria, coliforms 및 Salmonella 모두 1kGy의 선량에서 90% 이상 감소시킬 수 있는 것으로 나타나, 일반 함기포장보다 효과적인 것으로 나타났다. 색도 및 물성은 포장방법에 따른 차이를 보이지 않았으며, pH의 경우도 감마선 조사 및 가스치환 포장시 더욱 효과적으로 유지할 수 있었다. FRAP(ferric reducing antioxidant power) value 및 DPPH radical 소거능과 같은 생리활성 능력을 측정한 결과 포장방법 및 감마선 조사에 의한 차이를 보이지 않았다. 따라서 가스치환 포장 및 감마선 조사를 병용시 함기포장구 보다 낮은 감마선 조사선 량에서 병원성 미생물을 제어할 수 있었으며, 이화학적 품질이 우수하고 저장성이 향상된 절임배추를 제조할 수 있었다.7로 4$0^{\circ}C$ 진공건조와 -7$0^{\circ}C$ 동결건조의 L값 변화보다 큰 변화를 보였고, 또한‘a’값과 ‘b’값의 경우도 마찬가지로 5$0^{\circ}C$ 열풍건조의 경우가 양파의 내부와 외부면의 적색도 및 황색도 변화가 크게 일어나는 경향을 나타내었다. 건조과정 중 vitamin C의 함량변화는 건조에 의한 수분함량의 감소로 vitamin C의 함량은 상대적으로 증가하였고, -7$0^{\circ}C$ 동결건조의 경우가 가장 높은 vitamin C의 증가량을 나타내었고, 그와 반대로 5$0^{\circ}C$ 열풍건조의 경우는 열에 의한 vitamin C의 변화로 인한 상대적 증가량은 감소하는 경향을 나타내었다.아현미가 더욱 조밀하였다. 10시간 탈삽처리에서 상품성이 우수하였다. 그러나 25'E 28시간 탈삽처리는 탈삽의 균일도가 다른 처리에 비해 떨어지는 경향이었다. 경우, 사과표피의 색도 변화를 현저히 지연시킴을 확인하였다. 또한 control과 비교하여 성공적으로 사과에 코팅하였으며, 상온에서 보관하여을 때 사과의 품질을 30일 이상 연장하는 효과를 관찰하였다. 이들 결과로부터 대두단백질 필름이 과일 등의 포장제로서 이용할 가능성을 확인하였다.로 [-wh] 겹의문사는 복수 의미를 지닐 수 없 다. 그러면 단수 의미는 어떻게 생성되는가\ulcorner 본 논문에서는 표면적 형태에도 불구하고 [-wh]의미의 겹의문사는 병렬적 관계의 합성어가 아니라 내부구조를 지니지 않은 단순한 단어(minimal $X^{0}$ elements)로 가정한다. 즉, [+wh] 의미의 겹의문사는 동일한 구성요 소를 지닌 병렬적 합성어([$[W1]_{XO-}$ $[W

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Development of Chicken Breast Noodles Adding Rubus coreanum Miquel and Opuntia ficus-indica var. saboten (복분자와 백련초가 첨가된 닭가슴살 면류 개발)

  • Kim, Soo-Min;Kim, Eun-Ju
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.8
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    • pp.1111-1117
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    • 2009
  • Effect of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten in combination with chicken breast and wheat gluten on functional properties and physicochemical characteristics during processing of cooked noodles were investigated. These studies were carried out to investigate functional properties of Rubus coreanum Miquel and Opuntia ficus-indica var. saboten by the antioxidant ability. Antioxidant activities were evaluated by electron donating, xanthine oxidase inhibition rate and contents of total polyphenols. Overall, the antioxidant activities of hot water extracts were a little higher than those of ethanol extracts. Also, the antioxidant abilities at the concentration of 1,000 ppm in hot water extracts were higher than those of ethanol extracts by the determination of total polyphenol content and DPPH, which showed 150.25 mg% in extracts of Rubus coreanum Miquel and showed 69.36% in extracts of Opuntia ficus-indica var. saboten. The effects on processing characteristics of cooked noodles were investigated in combination with transglutaminase (TGase), plant extracts, wheat gluten and chicken breast. Cooking time was very short as 340 second in CB (cooked breast), compared to other treatments. In contrast, NCB (non cooked breast) took a longer time as 779 second. Also, CB was higher than NCB, which showed 146.3% in CB and 61.5% in NCB in water absorption ratio during cooking of noodles. Tubidity of soup was the lowest at 0.240 in NCBT (non cooked breast transglutaminase), which means the lowest loss of solid in noodle during cooking. In case of treatment of TGase, overall texture properties were higher than other samples in hardness, cohesivness, springness and gumminess. In sensory evaluations, cooked noodles treated with TGase showed a higher percentage of overall acceptability than other treatments.

Component Analysis and Antioxidant Activity of Adenophora triphylla (잔대의 함유성분 분석과 항산화 활성)

  • Ham, Young-An;Choi, Hyun-Jin;Chung, Mi-Ja;Ham, Seung-Shi
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.3
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    • pp.274-279
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    • 2009
  • The levels of minerals, amino acids, fatty acids and sugars and antioxidant capacity of Adenophora triphylla (AT) root were investigated. The moisture, crude protein, crude lipid, crude ash and carbohydrate contents of the AT root were $3.4{\pm}0.3,\;9.4{\pm}0.1,\;1.6{\pm}0.1,\;3.7{\pm}0.2$, and $81.9{\pm}0.5$, respectively. Among the minerals present in root, potassium content was the highest. Total amino acid contents were $103.5{\pm}9.1$ mg/g. Palmitic acid was the most abundant fatty acid in AT root. The vitamin E and C levels in AT root were $1.1{\pm}0.1$ and $5.2{\pm}0.5$ mg/100 g, respectively. The antioxidant activity of 70% ethanol extract and fractions of the AT root has been determined by the scavenging of the stable radical DPPH; the result showed that the chloroform fraction was the most active, as the amount required for 50% reduction of DPPH after 30 min ($RC_{50}$) was $103.7{\mu}g$, followed by 70% ethanol extract ($265.4{\mu}g$), hexane fraction ($104.4{\mu}g$), ethyl acetate fraction ($104.4{\mu}g$), butanol fraction ($108.9{\mu}g$) and aqueous fraction ($484.1{\mu}g$).

Quality Characteristics and Antioxidant Activity of Chocolate Containing Flowering Cherry (Prunus serrulata L. var. spontanea Max. wils.) Fruit Powder (버찌(Fruit of Prunus serrulata L. var. spontanea Max. wils.) 분말을 첨가한 초콜릿의 항산화 활성 및 품질특성)

  • Yoon, Mi-Hyang;Kim, Kyoung-Hee;Hwang, Hye-Rim;Jo, Ji-Eun;Kim, Mi-Seon;Yook, Hong-Sun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.11
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    • pp.1600-1605
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    • 2009
  • Cherry powder (obtained from ground fruit of Prunus serrulata L. var. spontanea Max. wils.), which is a natural functional material, was used in dark & white chocolate manufacturing at different concentrations from 0, 3, 6 and 9%. The moisture content of the cherry powder chocolate was significantly higher than the control; however, pH of chocolate was decreased significantly with the addition of cherry powder. Lightness (L), redness (a) and yellowness (b) of chocolate decreased as the concentration of cherry powder increased. The hardness was decreased with the increasing cherry powder. As the amount of cherry powder increased, total phenol content, DPPH radical scavenging activity increased. Color, smell, taste, hardness, texture and overall acceptability of chocolate were significantly higher in the chocolate containing 3% cherry power. Results suggest that the optimal amount of cherry powder added in the manufacturing of chocolate was 3% of the total weight.

Food Functionalities of Dried Fish Protein Powder (건조 어육 단백질 분말의 식품학적 기능성)

  • Choi, Gyeong-Lim;Hong, Yu-Mi;Lee, Keun-Woo;Choi, Young-Joon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.10
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    • pp.1394-1398
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    • 2006
  • Functionalities of drum-dried fish muscle protein from pH shifting process have been investigated by determining solubility, emulsion activity, rehydration, fat-adsorption capacity, viscosity, and color. Solubility was higher in recovered protein at pH 7.0 than that at pH 5.5, and not dependent on ionic strength. Solubility of the dried protein recovered at pH 7.0 depended on pH of solvent, and lowest in the range of pH 3 to pH 6. The dried protein showed relatively low emulsion capacity in all the samples. Emulsion stability, foam capacity and foam stability were not observed in the samples. Viscosity was in the range of $50,200\sim39,000cP$. Rehydration and fat-binding capacities were $2.63\sim2.89g$-water/g and $2.13\sim2.17g$-oil/g, respectively, and not dependent on particle size and pH. Drum-dried fish muscle protein has a potential application as an ingredient of meat patty products.

Catalpol Content and Antioxidant Activities in Various Cultivars of Rehmannia glutinosa (품종별 지황의 Catalpol 함량 및 항산화능)

  • You, Bo-Ram;Kim, Hye-Ran;Kim, Hyo-Jin;Lee, Ji-Yeon;Lee, Sang-Yong;Song, Mi-Ran;Park, Jong -Yoon;Kim, Mee-Ree
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.4
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    • pp.481-485
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    • 2011
  • This study was to investigate catalpol content and antioxidant activities in five cultivars (Kokang, Suwon 10, Suwon 11, Jiwhang 1 and Korea) of Rehmannia Radix. Catalpol content was analysed by HPLC using $C_{18}$ column ($150{\times}4.6\;mm$, $5{\mu}m$), 1% acetonitrile and a UV detector. The standard curve was found to be a linear regression of y=0.0483x-0.0841 ($R^2$=0.999). The catalpol content ranged from 85.2 mg/g to 144.9 mg/g, of which the Korea was the highest among cultivars. The total phenol content in Rehmannia Radix was 0.358~0.459 mg/g, of which the Korea was the highest among cultivars. The antioxidant activities determined by DPPH and hydroxyl radical scavenging activities were the highest in Korea with $IC_{50}$ of 205.8 mg/g for DPPH radical scavenging activity and $IC_{50}$ of 38.8 mg/g for hydroxyl radical scavenging activity. Based on these results, the Korea among Rehmannia Radix cultivars was suggested to be a potent medicinal plant material for antioxidant activities.

Characteristics of Biocellulose by Gluconobacter uchimurae GYS15 (Gluconobacter uchimurae GYS15 균주로부터 생산되는 Biocellulose의 특성 확인)

  • Lee, Young Sun;Kim, Jae Young;Cha, Mi Yeon;Kang, Hee Cheol
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.42 no.3
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    • pp.247-255
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    • 2016
  • In order to select a strain that forms a Biocellulose (BC), strain producing acetic acid was selected from commercially available kombucha. Through SM broth it was confirmed that the strain is a gram negative bacteria in the form of rods having no motility through a phase contrast microscope. The result of phylogenetic inference analysis based on 16S rDNA sequence analysis for the identification of strains was most closely related to Gluconobacter uchimurae (G. uchimurae) and was named G. uchimurae GYS15 strain. The strain showed the highest degree of growth when cultured for 14 days under the conditions of pH 5 and $25^{\circ}C$. Moreover, it showed the highest degree of growth in a Glucose addition disaccharide as the optimum carbon source sucrose and fructose. Also, 0.5% NaCl, upon the addition of Malto extract, showed the highest degree of growth. Based on investigation by the optimum growth conditions to confirm the physical properties of BC obtained by culturing G. uchimurae GYS15 strains. The surface structure was observed through an scanning electron microscope (SEM) showed a high networks structure. It until $8.6{\pm}0.38$ times when the water holding capacity is re-absorbed and re-absorbed holding oil up to $6.6{\pm}0.51$ times confirmed. In conclusion, using these material properties, it was possible to confirm the possibility of a variety of cosmetic materials and mask pack materials.

Rheological Changes of Dough and Breadmaking Qualities of Wheat Flour with Additions of Soy Flour (대두혼합식빵 제조시 대두첨가량에 따른 반죽과 식빵의 물성 변화)

  • 김인호;하상철;이인구
    • Food Science and Preservation
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    • v.9 no.4
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    • pp.418-424
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    • 2002
  • This study was undertaken to develop the optimum baking formular and process in making the improved soy-wheat composite breads furtified with soy flour, which has been known for a source of biologically active phytochemicals and for more vegetable proteins as well. The effects of the addition of soy flour on a rheological properties of dough, on the sensory characteristics of breads, and on the possibilities of commercialization of these functional breads were investigated. As the added amount of soy flour increased, water absorption, development time and the weakness value of dough were increased, but dough stability were decreased in the farinograph. In the extensograph, the more soy flour was added, the less the extensibility and the resistance to extention were shown. As the amount of soy flour increased, gelatinazation point was increased in the amylograph, but the maxium viscosity was decreased. As the added amount of soy flour was increased, b value(yellowness) was obviously increased, L value(lightness) was slightly decreased. However, a value(redness) was not nearly changed in the color of cut loaves. In sensory evaluation, the more soy flour was added, the less the external, the internal characteristics and the eating qualities were shown. Accorting to the addition of soy flour, the toughness and the brittleness tended to be increased proportionally. The dough of 10% soy-wheat composite flour(SF10) was the most favorable on the baking performance.