• Journal of fish pathology
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• v.18 no.2
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• pp.133-146
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• 2005

A bacteriological survey in maricultured fish farms was conducted in Korea from 2002 to 2004. A total number of 166 Vibrio isolates were collected from diseased fishes, including olive flounder (133 isolates), black rock fish (8 isolates), red sea bream (6 isolates), shrimp (5 isolates), black sea bream (4 isolates), abalone (3 isolates) and other fishes (7 isolates). All isolates were phenotypically characterized and then groups were obtained using the traditional biochemical test. Representative isolates of each group were genotypically characterized with sequencing the 16S rRNA genes or 16S-23S intergenic space genes. Above 14 species of Vibrio were identified as V. ichthyoenteri (45 strains), V. alginolyticus (34 strains), V. harveyi (32 strains), Ph. damselae subsp. damselae (Formerly V. damsela, 10 strains), V. campbellii (6 strains), V. costicola-like (6 strains), V. fisheri (5 stains), V. fluvialis (4 strains) and others Vibrio sp. (24 strains) by combining of biochemial and genetic characteristics.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.141-148
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• 2005

This study was conducted to evaluate physicochemical and textural properties, and antimicrobial effects of low-fat comminuted sausages manufactured with sodium lactate $(3.3\%,\;SL)$ and various levels $(0.1\~0.3\%)$ of grapefruit seed extract (GSE, DF-100) during refrigerated storage for 10 weeks. Low-fat comminuted sausages (LFCS) has pH ranges of $6.09\~6.26,\;74\~76\%$ moisture, $<3\%\;fat,\;16\~17\%$ protein. The addition of SL $(3.3\%)$ and GSE with various levels $(0.1\~0.3\%)$ didn't impair water holding capacity (WHC), vacuum purge (VP) and Hunter color values (L, a, b). LFCS containing SL $(3.3\%)$ increased hardness and chewiness, whereas most TPA values were not affected by the addition of various levels $(0.1\~0.3\%)$ of GSE. LFCS containing $0.2\%\;or\;0.3\%$ GSE retarded the microbial growth of Listeria monocytogenes(LM). The addition of $0.3\%$ GSE in LFCS showed similar antimicrobial effect to $3.3\%$ SL, which kept $10^3 CFU/g$ until 10 weeks of refrigerated storage. Yellowness, VP and cohesiveness tended to be increased with increased storage time. These results indicated that the addition of $0.3\%$ GSE as a replacer for synthetic particularly paI1icuiarly inhibited the microbial growth of LM, resulting in antimicrobial effect similar to those of $3.3\%$ SL treatment without quality defects.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.842-848
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• 2012

This study was performed to investigate the physicochemical properties and tenderness of Hanwoo loin and round cuts, as affected by various raising periods and marbling scores. Five loin and round cuts with various marbling scores (5-9) from Hanwoo at various raising periods (27, 33, 30 mon) were collected. pH, Hunter color values (L, a, b), chemical composition, cooking loss, vacuum purge, and Warner-Bratzler shear values were evaluated according to two-way analysis of variance. No differences in pH values of Hanwoo loin were observed by raising period and marbling scores (p>0.05), but those of Hanwoo round at 27 mon was the lowest. Increased Hunter color values were observed with the increased marbling score and those at 27 and 30 mon were lower than 33 mon. Redness (a) and yellowness (b) of Hanwoo round cuts with the raising period of 27 mon were higher than those at 30 and 33 mon. The raising period of 27 mon showed higher water holding capacity than those of 30 and 33 mon, regardless of Hanwoo cut. Increased shear values (kgf) of Hanwoo round cuts were observed with increasing raising period (p<0.05). Increased marbling score decreased shear values in loin cuts, but no differences were observed in the round cuts. Based on these results, the parameters measured varied with meat cut, and raising period affected round pH, color, chemical composition, vacuum purge, and shear values. Marbling score affected color, chemical composition, water binding capacity, and shear values in loin cuts (p<0.05), but didn't affect any parameters in round cuts (p>0.05).

• Food Science of Animal Resources
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• v.32 no.4
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• pp.497-503
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• 2012

This study was performed in order to evaluate the antioxidant activities of red beet extracts as well as the physicochemical properties and microbial changes of pork patties containing red beet during refrigerated storage. Red beet was extracted with water and ethanol. Red beet water extracts (RBW) and red beet ethanol extracts (RBE) were diluted with various concentrations (0.05~1.0%). DPPH radical scavenging activity and iron chelation activity of RBW showed a higher level than those of RBE (p<0.05). In particular, the iron chelation activity of RBW was over 53.4% at all levels. In addition, RBW at 1% had nearly 100% activity. On the other hand, the reducing powers of RBE were higher than those of RBW (p<0.05), and the antioxidant activity on linoleic acid emulsion of RBW was over 83% at all levels. Based on these model studies, 0.5% levels of RBW and RBE were added to ground pork patties (GPP), and the physicochemical properties and microbial changes of red beet GPP were evaluated during storage (0~14 d) at $4^{\circ}C$. The pH and microbial counts increased with increased storage time (p<0.05). Pork patties with BHT showed the lowest thiobarbituric acid reactive substances (TBARS) and microbial counts, and those with red beet had lower TBARS than the control (p<0.05). These results indicated that both red beet water and ethanol extracts could be used as natural antioxidants of pork patties during storage.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.6-15
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• 1973

In an attempt to develop composite flours based on raw materials available in Korea, six domestic resources were investigated with respect to their physical and chemical properties, nutritive value and economy. The results are summarized as follows: 1) Flours from naked barley, sweet potato, potato, corn, defatted rice bran and defatted soybean were compared in respect of their proximate composition, thiamine content and protein score. 2) In color comparison, naked barley and defatted soy flours were comparable to wheat flour whereas corn and sweet potato flours were a little inferior. In raising power, naked barley and defatted soy flours were similar to wheat flour and others were inferior. 3) In maximum viscosity of flours by amylograph, naked barley, corn and potato flours were higher than wheat flour and others were lower. In viscosity in cooling, corn flour was similar to wheat flour and naked barley and potato flours were lower. Addition of $10{\sim}20%$ defatted soy flour into other flours generally caused the lowering of viscosity. Addition of emulsifiers such as glyceryl monostearate, calcium stearyl lactylate, Methocel and Emulthin into the flours manifested different effects on the amylogram. 4) In nutritional test by rat, diets consisting of naked barley, sweet potato, potato or corn flours, each containing defatted soy flour (at 10% level with exception of 20% for sweet potato flour) and naked barley flour fortified with lysine were similar to wheat flour in digestibility, but were superior in NPU and biological value. 5) In price estimation, sweet potato and corn flours were competitive with wheat flour, but naked barley flour was a little expensive. On the other hand, barley and sweet potato are promising in terms of domestic production.

• Journal of The Korean Society of Grassland and Forage Science
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• v.26 no.4
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• pp.293-300
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• 2006

This study was carried out to determine the effect of chemical fertilizer and two fermented types of pig slurry on the dry matter(DM) yield of three crops and chemical properties. The experiment design was a split plot with three replications. Main plots consist of three crops : $sorghum{\times}sudangrass$ hybrid('SS405'), sudangrass('Jumbo'), corn('DK501'). Sub plots consist of three treatments : chemical fertilizer (CF N-200, P-150, K-150 kg/ha), aerobic fermented pig slurry (APS 200kg N/ha), and aerobic fermented pig slurry treated with probiotics (APS+P 200 kg N/ha). Plant heights with three crops per sudangrass (380.3cm) was the longest (p<0.01). Dry matter yield of aerobic fermented pig slurry treated with probiotics was the highest the other treatments (p<0.01). Crude protein (CP) content were highest in $sorghum{\times}sudangrass$ hybrid than in the other crops. Cupper content(%) were highest in aerobic fermented pig slurry treated with probiotics than in the other treatments.

• Korean Journal of Medicinal Crop Science
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• v.8 no.1
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• pp.1-8
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• 2000

Achillea sibirica Ledeb. is widely distributed in Korea and has been often used as folk medicine in peptic and tonic. As one of our searches for bioactive (anti oxidation) compounds from medicinal plants, we studied Achillea sibirica Ledeb. (Compositae). Antioxidant activity of Achillea sibirica was determined by measuring lipid peroxide produced when a mouse liver homogenate was exposed at $90^{\circ}C$ using 2-thiobarbituric acid (TBA) and by evaluation the radical scavenging activity on 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical. Whole parts of Achillea sibirica was extracted with methanol and its extracts was fractionated with organic solvent; n-Hexane, methylene chloride, ethyl acetate, n-Butanol. EtOAc fraction exhibited antioxidant activity and From its, two flavonoid glycosides were isolated by silica gel and gel filtration colume chromatography and identified to kampferol 3-O-glucoside and luteolin 7-O-neo-hesperidoside, respectively, by physico-chemical and spectroscopical method. At antioxidant activity test for two compounds isolated, antioxidant activity was showed too. And from hexane fraction sterol was is isolated and identificated to mixture of campesterol, stigmasterol, and ${\beta}-sitosterol$.

• Korean Journal of Food Science and Technology
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• v.23 no.6
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• pp.661-666
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• 1991

European style fermented sausages were made with normal pork, PSE and a 50 : 50 mixture, inoculated with Lactobacillus plantarum 1-74 and Staphylococcus simulans MIII and ripened for 21 days following commercial manufacturing procedures. In all treatments, pH droped sharply between 0 and 3 days during ripening. PSE sausages showed the lowest pH and Aw at the end of ripening than other treatment groups. Protein solubility, hardness, cohesiveness and chewiness were significantly (P<0.05) low for PSE sausages. Springiness was the highest for normal sausages but the other two treatment were not different. PSE sausages had poor texture low redness value during the ripening. The added sugars apparently dropped the pH fast in PSE sausages. Total bacterial count and lactobacilli increased from 0 day to the third day of ripening. The number of Staphylococcus sp. decreased in normal sausages by the end of the ripening period. Fermented sausages with PSE meat could be produced if the mixture had lower (<50%) amounts of PSE meat. In addition, added sugar must be reduced to prevent lowering the pH to a level that will affect processing and quality attributes of fermented sausages.

• Journal of the Korea Organic Resources Recycling Association
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• v.21 no.2
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• pp.79-87
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• 2013

Effects of pig manure with various composting periods(0, 15, 30, 50, 80 days) on feeding rate, biomass, cocoon production of earthworm(Eisenia fetida) population and physicochemical property of vermicast produced from pig manure were investigated. The feeding rate of earthworm was increased with longer composting period of pig manure. But the biomass production of earthworm population was highest upon the pig manure composted for 30 days. Upon the pig manure composted for 80 days, the biomass was severely reduced. Cocoon production was decreased with longer composting period and especially lower on the pig manure composted for 80 days. Values of pH, EC, C/N ratio of vermicasts produced from pig manure composts were lower than those of pig manures. And the organic material contents of vermicasts were uniformly reduced irrespective of composting duration of pig manure, whose values were 35.9-39.8%. From these results, the optimum composting period of pig manure for vermicomposting could be 15-30 days. And the application of vermicomposting upon the composted pig manure could be an efficient way for the treatment of pig feces, which can stabilize and recycle the organic wastes more rapidly than the conventional composting method.

• Korean Journal of Veterinary Research
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• v.45 no.4
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• pp.527-536
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• 2005

The effects of dietary Gleditschia on fatty acid composition, lipid oxidation, and pork quality were investigated. Pigs (n=40) were fed a diet containing 0, 0.1, 0.2, 0.4, and 1% Gleditschia for 14 weeks and slaughtered at 110 kg average. The longissimus throracis et lumborum muscle was collected at 24 hr postmortem. Pork loin chops (3 cm thick) were packaged aerobically and stored at $4^{\circ}C$ for 7 days. Samples were analyzed for fatty acid composition, ultimate pH, thiobarbituric acid-reactive substance (TBARS), color ($L^*$, $a^*$, $b^*$), drip loss and water-holding capacity. There was no significant difference of moisture and crude fat percent in between treatment and control group, and the color stability of pork loin better in all treat groups was more improved during cold storage. The change of pH was significantly increased (p<0.05) in 0.2, 0.4, 1% treatment groups compare to the control group. Water-holding capacity of pig loins was significantly higher (p<0.05) in all treat groups than in control group; 0.2% treat group was the highest in the water holding capacity followed by 0.4, 1, and 0.1% treat groups. Less drip loss of pig loin was observed with samples from Gleditschia-fed pigs except 1% treat group. Unsaturated fatty acid were tend to be decreased and saturated fatty acid were tend to be increased in Gleditschia-treated group. Thiobarbituric acid-reactive substance value of control was significantly higher than that of the Gleditschia-fed group (p<0.05).