• Korean Journal of Environmental Biology
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• v.34 no.3
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• pp.133-140
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• 2016

This study was evaluated individual growth and hematological changes of young starry flounder, using hyperpigmentation marks on the blind side of body after feeding extruded pellet (EP) and moisture pellet (MP) for 45 days. As a result, the fish grew up to $220.1{\pm}47.8g$ in the EP treatment and $224.7{\pm}42.4g$ in the MP treatment, so the weight gain was significantly higher in the MP treatment ($74.6{\pm}17.3%$) than in the EP treatment ($63.7{\pm}16.9%$) (P<0.05). Osmolalities of flounder after 45 days culture were similar between the treatments (P>0.05), showing values of $359.8{\pm}4.2mOsm\;kg^{-1}$ in the EP treatment and $358.5{\pm}6.2mOsm\;kg^{-1}$ in the MP treatment. Similarly, other blood chemistry indicators such as sodium, chloride, total protein, albumin, glucose, total cholesterol, BUN, creatinine, ammonia, triglyceride, cortisol, GOT, GPT and hematocrit showed no differences between the treatments. However, the free fatty acid concentration was significantly higher in the MP treatment than in the EP treatment (P<0.05).

• Korean Journal of Food Science and Technology
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• v.46 no.6
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• pp.702-709
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• 2014

Normal alcoholic fermentation took place at $20-25^{\circ}C$ in yakju (traditional Korean rice wine) prepared without the addition of protease (non-addition group). The total concentration of organic acids increased by 1.0-2.7 fold in the non-addition group. While the concentration of lactic acid and acetic acid increased, the pyroglutamic acid concentration decreased by 51.1 fold. Consequently, the total acidity and volatile acid concentration increased, and the overall pH decreased. Compared to the addition group, the non-addition group showed a 3.0-5.2 fold increase in the amount of amino acids; however, the total estimated concentrations of free-form amino acids were 5.2-11.9 times lower than those in the latter group. The major amino acids found in the non-addition group were alanine, arginine, leucine, and phenylalanine. The yakju preparation from the non-addition group showed a 1.2-3.0 fold decrease in the final color intensity as compared to that from the addition group.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.217-226
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• 2008

Product quality of low-fat sausages(LFSs) manufactured with two types(powder and hydrated) and two levels(0.5 and 1.0%) of Acorn powder was evaluated as a potential fat replacer. The addition of Acorn powder did not affect the product quality of LFSs (P>0.05), however 0.5% and hydrated Acorn was better sensory flavor than 1.0% and powder counterparts. The addition of Acorn into the LFSs decreased the expressible moisture(%) except for 0.5% powder type and decreased Hunter L-values in LFSs. The addition of 1.0% hydrated Acorn lowered sensory saltiness than those of other LFSs and regular-fat control. These results indicated that Acorn powder can be used to manufacture LFSs as a fat replacer and 0.5% with hydrated form had better characteristics than 1.0% and powder counterparts. Future research will be performed to prevent the color change with the addition of Arcon powder in LFSs.

• Food Science and Preservation
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• v.24 no.1
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• pp.60-67
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• 2017

In this study, we tried to establish the best method for fresh blueberry beverage production using enzyme treatment as well as low temperature extraction. During extraction of physiologically functional materials, we used low temperature to prevent nutritional loss by heat. In addition, we investigated optimal blueberry extraction conditions using various enzyme treatments (cellulase, pectinase, cellulase:pectinase (1:1) mixture) to increase extraction efficiency and reduce turbidity. A variety and ratio of enzymes, extraction temperature, extraction time, and shaking speed were considered for the best extraction efficiency rate. We observed high extraction efficiency rates of 85.72-86.55% and 87.06-87.93%, respectively, upon cellulase or pectinase treatment. In addition, a mixture of cellulase:pectinase (1:1) showed an extraction efficiency rate of 86.84-88.14%. The best extraction efficiency rate was observed when crude blueberry was treated at $45^{\circ}C$ (87.91%), for 3 h (87.88%), in a 90 rpm shaker (89.19%). Sugar content and acidity of blueberry extract were not affected by the various treatments. However, total phenolic compounds were detected upon pectinase treatment (18.62 mg/g). Only fructose and glucose as free sugars were found in all samples regardless of treatments and extraction conditions.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.536-539
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• 2002

This study was investigated for the preparation method of meju by three step fermentation. The steamed soybeans were fermented with nisin-producing Lactococcus lactis subsp. lactis IFO12007 to inhibit the growth of odor-producing Bacilli and promote of normal fermentation of meju. The lactie-fermented soybeans were further fermented with Aspergillus oryzae and Bacillus subtilis. The produced meju by this method showed 54%moisture content and pH 7.0, respectively. The three step fermented meju was soaked in 20% (w/v) brine at $25^{\circ}C$ for 90days. After 30 days, the contents of total free amino acids revealed 4,015 mg% which were higher $3{\sim}5$ times than controls. Among the detected free amino acids, the contents of glutamic acid and leucine showed 925 mg% and 380mg%, respectively. Therefore, the new method of producing meju would be an excellent alternative to improve the quality of soybean fermented food, such as doenjang and kanjang.

• Korean Journal of Plant Resources
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• v.34 no.2
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• pp.186-196
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• 2021

In this study, we investigated inhibitory effect of red sweet pepper (Capsicum annuum L.) on triglyceride biosynthesis in Rhodosporidium toruloides. There was no significant difference in the total lipid content of all the experimental groups including 0.02, 0.1 and 0.5% (w/v) of red sweet pepper 70% ethanol extract treatment (RSPE). However, the triglyceride content was significantly decreased in RSPE group campared to the control group. When the formation of lipid droplet in the oleaginous yeast was examined, a small amount of fluorescence was observed compared to the control as the concentration of RSPE increased. The number of cells and free fatty acid increased in a concentration-dependent manner. These results suggest that RSPE has an anti-obesity effect.

• Korean Journal of Organic Agriculture
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• v.26 no.2
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• pp.269-279
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• 2018

The present study was conducted to evaluate fertigation effects of balanced manure nutrients from combined fertilizers on the growth of eggplant (Solanum melongena L.) and soil chemical properties in greenhouse cultivation. There are 4 treatments for fertigation; animal liquid manure (LM), LM supplemented with chemical ferilizer (LM+CF) to make nutrient-balanced ferilizer, LM supplemented with chemical ferilizer and phosphorus acid (LM+CF+PA), and conventional chemical fertilzer (CCF). Fruit lenth, width, and weight for LM treatment were significantly lower than LM+CF, LM+CF+PA, and CCF treatments. There was no significant differences in fruit length, width, and weight among LM+CF, LM+CF+PA, and CCF treatments. The yield of eggplants per plant for LM treatment (26.2 kg) was decreased by 6% compared to CCF treatment (27.9 kg). The growth and yield of eggplants were not significant different among CCF, LM+CF, and LM+CF+PA treatments. The marketable yield for LM treatment was lowest among 4 treatments and that for LM+CF+PA treatment (26.6 kg) was increased by 8% compared to CCF treatment (24.1 kg). The chemical properties of the soil for CCF treatment, in general, tended to be higher compared to the other treatments. In conclusion, the present study demonstrates that the application of balanced liquid manure combined with mineral fertilizer to soil is considered as a good management practices because it improves, eggplant quality and soil properties.

• Journal of Life Science
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• v.19 no.9
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• pp.1258-1264
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• 2009

In this study, effects of feeding Holstein cows with TMR feed, which includes un-dried citrus byproducts, on the nutritional components of their raw milk were investigated. Two kinds of raw milk from primipara cows and multipara cows were used for the experiment: T0 (raw milk produced by dairy cows not fed with TMR feed including citrus byproducts) and T1 (raw milk produced by dairy cows fed with TMR feed including citrus byproducts). For both primipara and multipara cows, there was no statistically meaningful difference between T0 and T1 in terms of moisture, crude protein, crude fat, crude ash contents or caloric content. T1 showed a lower amount of cholesterol in raw milk for both primipara and multipara cows, which was especially statistically meaningful in multipara cows (p<0.05). Regarding mineral contents in raw milk, T1 showed significantly higher amounts of Na and S in primipara cows, and Na, Cu, Fe, S in multipara cows, respectively. For both primipara and multipara cows, there were no statistically meaningful differences between T0 and T1 in terms of the total amount of amino acids in the raw milk, the composition of saturated fatty acid/unsaturated fatty acid, vitamin A, E, $B_2$ or $\beta$-carotene, while T1 showed significantly higher levels of vitamin $B_1$ in primipara cows than T0.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.608-613
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• 2007

This study was conducted to evaluate the meat quality of pork produced by feeding fermented rice bran (FRB) (10 to 20%). In the proximate composition analysis there were no significant differences, but the FRB treated groups showed a tendency for higher moisture content and a lower fat content. There were no significant changes found in the physicochemical property analysis, except for cooking loss and water holding capacity, which are the most important factors for estimating meat quality. The cooking loss of the FRB pork was significantly lower than that of the control group (p<0.01). The water holding capacity of the 20% FRB roup was higher than that of the control group (p<0.01). The shear force value of the 20% FRB group was also higher than that of the control group, but the 10% FRB group showed no difference from the control group. The total free amino acid volume of the meat increased, depending on the volume of FRB added. The contents of glutamic acid, glycine, and alanine, which are important factors for taste and flavor, were higher in the FRB groups an the control group. In the sensory analysis, the FRB groups showed high scores for color, aroma, flavor, juiciness, taste, and overall acceptability. Taken together, adding FRB to the feed improved the quality of pork.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.598-604
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• 1995

The contents in large intestine of Sprague Dawley rats fed polygalae radix(Polygala tennuifolia), onion(Allium cepa) and mugwort(Artemisia asiatica)-supplemented diets for 14 days were analysed for changes of major intestinal microflora, activities of ${\beta}-glucosidase\;and\;{\beta}-glucuronidase$ and amounts of putrefactive products such as indole and volatile basic nitrogen. The rats having ingested $5%{\sim}10%$ mugwort water or ethanol extract-supplemented diets showed a significant increase in intestinal bifido-bacteria and a decrease in clostridia and E. coli (p<0.05). And 10% onion juice group also showed a similar beneficial microflora change. In 5% mugwort powder-supplemented group, ${\beta}-glucosidase\;and\;{\beta}-glucuronidase$ activities in the intestinal contents were lowered, but the changes were not significant. Indole contents and pH in this group were significantly low compared with that of control (p<0.05). However, the activities of ${\beta}-glucosidase$ in 5% polygalae radix water extract and 10% onion juice-supplemented group and ${\beta}-glucuronidase\;in\;5%{\sim}10%$ mugwort water and ethanol extract-supplemented group were significantly higher than those of control (p<0.05). The intestinal indole contents of rats were significantly increased by feeding diet with water extract of polygalae radix and ethanol extract of mugwort which had brought comparatively large amount of protein in intestine (p<0.05). However, polygalae radix, onion, and mugwort-supplemented group had no effect on volatile basic nitrogen.