• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.69-74
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• 2010

Black garlic has recently received significant attention due to its various health functional properties, and there has been an increase in demand for its use as a functional food. This study was performed to determine the optimum concentration for the fermentation of black garlic yakju. In addition, the antioxidant activity of the fermented black garlic yakju was examined. The alcohol content in the black garlic yakju significantly increased for 6 days and the pH gradually increased as the concentration of black garlic increased. The reducing sugar content at each black garlic concentration was maximal when it was fermented for 24 hours, and then rapidly decreased at longer fermentation periods. The main organic acids were lactic, citric, malic and oxalic acid. Also, the lactic acid content increased as the concentration of the black garlic increased where as the content of other organic acids decreased. The total polyphenol content, ferric ion reducing antioxidant power (FRAP) activity and DPPH (1,1-diphenyl-2-picryl-hydrazyl) free radical scavenging activity of black garlic yakju increased as the concentration of black garlic increased. The sensory characteristics of fermented black garlic yakju were evaluated in terms of color, flavor, taste and overall acceptability, and the highest overall acceptability value was obtained for yakju containing a black garlic concentration of 1-3%. Therefore, the optimum concentration of black garlic was determined to be 1% for the production of high quality black garlic yakju.

• Journal of Animal Science and Technology
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• v.53 no.4
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• pp.349-356
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• 2011

This study was conducted to investigate the effects of brown seaweed waste (BSW) fermented with DS-01 microbe on in vitro rumen microbial fermentation. In in vitro trial, three different diets supplemented with 2%, 4%, 6% BSW fermented with DS-01 either for one month or two months was tested at 3 h, 6 h, 9 h, 12 h, and 24 h incubation. The chemical composition (CP, EE, CF, and ash) between brown seaweed waste (BSW) and fermented BSW (FBSW) were not different. The contamination of pathogenic microbes was not detected in FBSW. The pH value tended to be higher with 6% level of supplementation of FBSW for one month than other treatments. The pH at 24 h was significantly higher in FBSW than that of treatments without FBSW (p<0.05). In FBSW for two months, the pH value in 6% FBSW at 3 h in vitro fermentation tended to be higher than 2% or 4% FBSW treatments (p=0.0540), but there were no differences in other fermentation times. Although the concentration of $NH_3$-N of BSW fermented for one month was higher than control at 3 h (p<0.05), the volatile fatty acid values were significantly increased in 4 and 6% FBSW fermented for one month at 6 h incubation (p<0.05). In BSW fermented for two months, the volatile fatty acid values were significantly decreased in 6% treatment at 9 h (p<0.05). As a result of in vitro trial, it was recommended that the 2~4% supplementation level of brown seaweed waste fermented with DS-01 microbe for two months could be utilized for in vivo trial in ruminants.

• The Journal of Korean Academy of Prosthodontics
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• v.34 no.4
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• pp.791-799
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• 1996

The purpose of this study was to compare the shear bond strength of adhesion bridge by various resin cements. One hundred and foully 1st premolars were used. The teeth were cut below 2mm from CEJ and the coronal portions were used. The coronal portions were embeded with the acrylic resin and trimmed with sic paper until the flat plane with ${\phi}$ 4mm above acrylic resin sticks in height 5mm were casted with nonprecious metal and the using surfaces were treated with sic paper from #200 to #1200 and polished with alminum oxide paste. And then, the using surfaces were sandblasted and treated with the electrochemical etching. The teeth were divided into three groups of fourty two each. In group I, teeth and specimens were cemented with Panavia 21 In group II, teeth and specimens were cemented with Superbond In group I, teeth and specimens were cemented with All-Bond & composite resin cement Each group was subdivided into three subgroups according to the storage period ; one-day storage, fifteen-day storage, and thirty-day storage. The special jig was made. Then, the specimen and jig were mounted to Instron Universal Testing Machine and the failure were measured. The results were as follows. 1. There was statisfically significant difference between the failure loads of group I and group II and III after one day storage(P<0.01), 2. There was statisfically significant difference between the failure loads of group II and group I and III and between group I and group III at fifteen day storage(P<0.01). 3. There was statisfically significant difference between the failure loads of group I and II and group III after thirty day storage(P<0.01). 4. There was statisfically significant difference between the failure loads of one day storage and fifteen and thirty days storages in group III (P<0.01).

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.229-233
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• 2016

This study was conducted to compare three commercially available egg testing devices for measuring egg quality. The devices used were a Laser-type (automatic), a Ultrasonic-type (automatic), and a Probe-type (manual). Fresh eggs weighing 60~68 grams were obtained from a commercial hen farm. Three trials were conducted. In Trial 1, a total of 50 eggs were successively analyzed by the three egg testing devices. In Trial 2, fresh eggs were successively analyzed by a combination of two egg testing devices. In Trial 3, a total of 600 eggs (weighing 60~68 grams) laid by same flock were selected, further divided into three sub-groups with a total of 200 eggs, and analyzed by an egg testing device. In Trials 1 and 2, no apparent difference was observed in egg weight between egg testing devices. However, albumin height was scored highest in the Ultrasonic-type egg tester followed by the Probe-type and Laser-type (Trials 1 and 2). Consequently, the Haugh unit was similarly altered. Yolk color was highest in the Laser-type egg tester followed by the Ultrasonic-type and Probe-type (Trials 1 and 2). When fresh eggs laid by a single flock were independently analyzed by three devices, egg weight did not differ, but albumin height and Haugh unit were higher (p<0.05) in the Ultrasonic-type egg tester than in the Probe-type or Laser-type testers. However, Laser-type testers produced higher (p<0.05) yolk color values than the Ultrasonic-type or Probe-type egg testers. In conclusion, the commercially available egg testing devices exhibited performance differences in measuring egg qualities, which warrants further consideration as to whether the magnitude of bias and precision between the devices could be acceptable in the egg grading system, especially when assessing eggs stored for certain durations.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.20-25
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• 2005

This study was conducted to evaluate the effects of Zizyphus vulgaris supplementation on growth performance, blood cortisol and meat quality characteristics in finishing pigs. The total of thirty-six [Duroc${\times}$Yorkshir${\times}$Landrace] pigs ($91{\pm}2.11$ kg average initial body weight) were used in a 30-days assay. Dietary treatments included 1) CON (basal diet), 2) T1 (basal diet for 15 days and 0.1 % Zizyphus vulgaris for 15 days) and 3) T2 (0.1 % Zizyphus vulgaris for 30 days). The ADG (Average daily gain), ADFI (Average daily feed intake) and ADG/ADFI during the feeding period were not significantly differences among the treatments (p>0.05). Backfat thickness of pigs fed CON was higher than those of T1 and T2 (p<0.05). The appearance rate of A or B carcass grade was in T1 (74%) and T2 (84%) was significantly higher than that in CON (58%) (p<0.05). Pigs fed Zizyphus vulgaris 0.1 % for 30 days tended to decrease on blood cortisol compared with pigs fed CON and T1. But, there was not significantly difference among the treatments (p>0.05). The Hunter's L/sup */ (lightness) value of loin in the pork fed CON was higher than that of loin in the pork fed T1 and T2 (p<0.05). After 7 days, the L/sup */ value of loin in the pigs fed T2 was higher increased than that of pigs fed T1 and CON (p<0.05). However, a/sup */ and b/sup */ values were not affected by dietary Zizyphus vulgaris (p>0.05). There were not found remarkable differences in sensory properties (marbling, firmness and color) among the treatments. The results from the present study suggest that Zizyphus vulgaris could be a effective feed additive to improve meat quality of pigs. However, further research is needed to investigate effects of carcass characteristics.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.500-506
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• 1994

For comparison of beef quality, four kinds of beef (Korean native cattle beef, dairy cattle beef, imported beef, cross-bred beef) were investigated through tenderness, juiciness and flavor related components measurement and organoleptic tests. Flavor related chemical components such as NPN, IMP, free fatty acid and free amino acids were analyzed, water holding capacity, contents of hydroxyproline and intramuscular fat were measured for evaluation of beef tenderness. Instron was also used for measuring beef tenderness as an objective method. Triangle test and descriptive analysis test were conducted for comparison and evaluation of preference of various beef samples. In hardness analysis using Instron, imported and cross-bred beefs had higher value than that of Korean native cattle or dairy cattle beef. Water holding capacity and pH of Korean cattle beef was higher than that of others. The intramuscular fat content of Korean cattle beef was highest, so it was expected juicier than other beef. In flavor related compound analysis, NPN content of Korean native cattle beef was the lowest, which shows it spent the least time among sample meats after slaughter. IMP, hypoxantine and inosine were most abundant in Korean native cattle beef. In free amino acids analysis showed that the proportion of basic acid and aromatic acid content of Korean native cattle beef was highest, whereas that of sulfur containing amino acid of imported beef was highest. TBA value of Korean native cattle beef was the lowest, and analysis of fatty acid composition revealed that the proportion of unsaturated fatty acid of Korean native cattle beef was higher than imported and dairy cattle beef, but similar to cross-bred beef. Organoleptic test was performed by triangle test and descriptive analysis. In triangle test, most panelist could distinguish Korea native cattle beef from imported beef and cross-bred beef, imported beef from cross-bred beef. In descriptive analysis which relys on subjective standards of panelists, there was no difference among beef in aroma, flavor and tenderness except juiciness. Even though contents of non volatile flavor compounds in Korean native cattle beef were higher than those of other beef samples, there were no significant differences in subjective panel test. The results showed that Korean consumers do not have common standards for beef quality evaluation.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.873-881
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• 2005

This study was conducted to improve the properties of frozen dough foods (buns and noodles etc.) on the quality deterioration with microwave oven cooking. Microwave is a useful cooking method, but it quickly takes moisture from food surface and makes lowering food quality abruptly. For improvement of these problems, mixing doughs with addition of various additives of 34 types manufactured respectively; starches, modified starches, gums and emulsifiers etc. Each mixing dough produced in sheet type $(30{\times}30{\times}1mm)$ and steamed them, was quickly froze at $-70^{\circ}C$ and packed with polyethylene. Packed samples kept at $-20^{\circ}C$ for 48 hours. After they were steam or microwave treatment packed or non-packed with polyethylene, studied for improvement effects of quality as sensory evaluation and selected 6 type additives; modified starches (TA, ST), gums (AR, GA) and emulsifiers (E, S1) as improvement agent. Because moisture loss from microwave oven cooking leads to quality deterioration of frozen dough foods, additive, such as including starches, modified starch, gums, and emusifiers were added to improve dough properties. Amylogram, scanning electron microscopy, textural analysis, and differential scanning calorimetry revealed addition of additives improved textural properties including surface-hardening of frozen dough foods compared to the control.

• Microbiology and Biotechnology Letters
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• v.42 no.3
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• pp.267-274
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• 2014

High pressure processing (HPP) is a non-thermal method used to prevent bacterial growth in the food industry. Currently, pasteurization is the most common method in use for most milk processing, but this has the disadvantage that it leads to changes in the milk's nutritional and chemical properties. Therefore, the effects of HPP treatment on the microbiological and chemical properties of milk were investigated in this study. With the treatment of HPP at 600 MPa and $15^{\circ}C$ for 3 min, the quantity of microorganisms and lactic acid bacteria were reduced to the level of 2-3 log CFU/ml, and coliforms were not detected during a storage period of 15 d at $4^{\circ}C$. An analysis of milk proteins, such as ${\alpha}$-casein, ${\beta}$-casein, ${\kappa}$-casein, ${\alpha}$-lactalbumin, ${\beta}$-lactoglobulin by on-chip electorophoresis revealed that the electrophoretic pattern of the proteins from HPP-treated milk was different from that of conventionally treated commercial milk. While the quantities of vitamins and minerals in HPP-treated milk were seen to be comparable to amounts found in raw milk, the enzyme activity of lipase, protease and alkaline phosphatase after HPP treatment was reduced. These results suggest that HPP treatment is a viable method for the control of undesirable microorganisms in milk, allowing for minimal nutritional and chemical changes in the milk during the process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.707-714
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• 2005

Ingredient ratio for making nabak kimchi and the manufacturing method were standardized from the available literatures. Fermentation properties and $CO_2$ production of the nabak kimchi were investigated during the fermentation at $5^{\circ}C,\;10^{\circ}C,\;and\;20^{\circ}C$. Standardized ingredients ratio of nabak kimchi that added 100 mL of water was as follows: 45.0 g baechu cabbage, 26.9 g radish, 1.9 g green onion, 1.0 g red pepper, 1.2 g crushed garlic, 0.9 g crushed ginger, 0.7 g red pepper powder. The standardized manufacturing method of nabak kimchi was as follows: washing ingredients, cutting radish and baechu cabbage $(2.5\times2.5\times0.5\;cm)$, salting for 20 min, washing and draining, pretreatment of ingredients, dissolving red pepper powder in water, blending, mixing, and adding the water to the mixed ingredients. Fermentations at $5^{\circ}C$ for 8 days, at $10^{\circ}C$ for 3 days, and at $20^{\circ}C$ for 1 day led to the acidity levels of $0.21\%,\;0.20\%,\;and\;0.31\%$, respectively. From the relationships between optimally ripened pH and acidity, nabak kimchi showed lower acidity of $0.20\~0.25\%$ with pH $4.2\~4.5.$ Like other kinds of kimchi, the Levels of Leuconostoc sp. were high specially at later stage of fermentation at low temperature $(5^{\circ}C)$. However, the levels of Lactobacillus sp. were low at $5^{\circ}C$. Nabak kimchi produced high levels of $CO_2$ in the initial fermentation period and followed by rapid decrease of $CO_2$ production with the fermentation. From the relationships between pH and $CO_2$ content, the highest $CO_2$ contents were found pH $4.0\~4.4$, 3.8 and 3.4 at $5^{\circ}C,\;10^{\circ}C$, and $20^{\circ}C$, respectively. This fact indicated that fermentation at $5^{\circ}C$ has the highest $CO_2$ content at optimally ripened pH of 4.3 and the fermentation at lower temperature such as $5^{\circ}C$ could extend the eatable time of nabak kimchi.

• Journal of Korean Society of Forest Science
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• v.94 no.6
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• pp.496-503
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• 2005

This study was conducted to investigate the influences of sapflow flux on soil water tensions and soil moisture content at the Abies holophylla plots in Gwangneung, Gyeonggido, from September to October 2004. The Abies holophylla had been planted in 1976 and thinning and pruning were carried out in 1996 and 2004. Sapflow flux was measured by the heat pulse method, and soil water tension was measured by tensiometer at hillslope and streamside. Time domain reflectometry probes (TDR) were positioned horizontally at the depth of 10, 30 and 50 cm to measure soil moisture content. All of data were recorded every 30 minutes with the dataloggers. The sapflow flux responded sensitively to rainfall, so little sapflow was detected in rainy days. The average daily sapflow flux of sample trees was 10.16l, a maximum was 15.09l, and a minimum was 0.0l. The sapflow flux's diurnal changes showed that sapflow flux increased from 9 am and up to 0.74 l/30 min. The highest sapflow flux maintained by 3 pm and decreased almost 0.0 l/30 mm after 7 pm. The average soil water tensions were low ($-141.3cmH_2O$, $-52.9cmH_2O$ and $-134.2cmH_2O$) at hillslope and high ($-6.1cmH_2O$, $-18.0cmH_2O$ and $-3.7cmH_2O$) at streamside. When the soil moisture content decreased after rainfall, the soil water tension at hillslope responded sensitively to the sapflow flux. The soil water tension decreased as the sapflow flux increased during the day time, whereas increased during the night time when the sapflow flux was not detected. On the other hand, there was no significant relationship between soil water tension and sapflow flux at streamside. Soil moisture content at hillslope decreased continuously after rain, and showed a negative correlation to sapflow flux like a soil water tension at hillslope. As considered results above, it was confirmed that the response of soil moisture tension to sapflow flux at hillslope and streamside were different.