• Korean Journal of Poultry Science
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• v.10 no.2
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• pp.103-111
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• 1983

An experiment was carried out to evaluate the nutritive values of the varieties of rapeseed meal (Canola, Yudal and Yeongsan). Canola and Yeongsan contained more sulphur-amino acid than soybean meal and the metabolizable energy values were 1821 Kcal in Canola, 1586 Kcal in Yudal and 1683 Kcal in Yeongsan. There were no significant differences in body weight gains among the diets of substitute 10% of Canola, 5% of Yudal and Yeongsan for soybean meal and control broiler diet. The weight of thyroid glands increased by increasing the ratio of rapeseed meal in the diets. Based on the results of this study, it might be concluded that Conola meal, Yudal and Yeongsan rapeseed meal can be used up to 10%, 5% and 5% in broiler diets, respectively.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.410-415
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• 2004

Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1275-1280
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• 1997

The possible use of tea catechins as natural preservatives for kimchi was investigated in this study. Tea catechins separated from tea leaves had antimicrobial activity against microorganisms related to kimchi fermentation, such as Leuconostoc mesenteroides, Lactobacillus plantarum, Lactobacillus brevis, Pediococcus cerevisiae, Streptococcus faecalis. The degree of antimicrobial activity of catechins were different among microorganisms; that is 2 mg/mL to Leuconostoc mesenteroides, Lactobacillus plantarum, and Pediococcus cerevisiae, 4 mg/mL to Streptococcus faecalis, and 5 mg/mL to Lactobacillus brevis; however, Saccharomyces cerevisiae can not be inhibited. The effect of tea catechins on retardation of kimchi fermentation was tested by measuring changes in pH and acidity. The changes of pH and acidity of baechu-kimchi and mul-kimchi were remarkably inhibited by adding the tea catechins at the level of 2 mg/g fresh baechu. These results suggest that the tea catechins can be successfully used for the extension of shelf-life of kimchi.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.7-10
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• 1992

The antioxidant effect of various concentration of Panax ginseng on pork and chicken breast was investigated in the condition of powder, water extract, ethanol extract and residue. Result showed that the antioxidant effect of each sample increased with increasing concentration of powder but the increment decreased with increasing concentration. Water extract and residue decreased lipid oxidation of pork and chicken breast. However, the effect did not increase proportionally with increasing concentration. Ethanol extract did not show a certain tendency in pork while it had an oxidation-promoting effect in chicken.

• Journal of The Korean Society of Grassland and Forage Science
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• v.24 no.1
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• pp.61-70
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• 2004

Silage additives are needed to increase the quality of whole crop rice silage which seldom produce without the additives due to both high pH and butyric acid concentrations. Little information, however, is available about the silage fermentation of whole crop rice added with silage additives in Korea. This study was conducted to determine the optimum levels of silage additives by evaluating the effects of latic acid bacteria (LAB) and formic acid concentrations on the silage quality of whole crop rice harvested at different mature stages. Field study was established early in May until October 7th on a rice field at Yupori, Sinbuk-yeup, Chunchon, Kangwon-Do. "Ilpum" mutant rice was harvested at six different mature stages; booting stage (17 Aug.), milk-ripe stage (27 Aug.), dough stage (7 Sep.), yellow ripe stage (17 Sep.), dead ripe stage (27 Sep.) and full ripe stage (7 Oct.). Each sample was ensiled in three different ways; with 1) LAB (0.05, 0.1 and 0.2% of sample wt), 2) formic acids (0.2, 0.3 and 0.4% of sample wt.) and 3) no additive. The additive levels did not affect dry matter content, crude protein, fiber and total digestable neutriant concentrations at all stages. Addition of additives significantly decreased the silage pH and butyric acid concentrations which tended to be more decreased with higher levels of additives. Latic acid concentrations were higher with the use of additives, especially with LAB. The lower concentrations of ammonia-N were observed in additive treatments at all stages, but the concentrations of ammonia-N did not differ according to the additve levels after yellow ripe stage (0.69, 0.60 and 0.71% of DM in 0.05, 01 and 0.2% of LAB, respectively; 0.64 0.59 and 0.75% of DM in 0.2, 0.3 and 0.4% of formic acid, respectively). These results indicate that the optimum addition levels of LAB and formic acid are 0.5∼0.1% and 0.2∼0.3%, respectively, on which the high quality of rice whole crop silage was produced. produced.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2002.11a
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• pp.126-127
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• 2002

본 시험은 게르마늄 침지수 및 사료 첨가급여가 육용오리의 생산능력에 미치는 영향을 구명하기 위하여 1~10 일령에 자연수 또는 게르마늄 침지수를 공급하는 2개 요인에 각각 10~42일령 사료에 게르마늄을 0.0, 0.5 및 1.0% 첨가하는 3개 수준을 조합한 6개 처리에 180수의 육용오리를 2$\times$3요인 배치하여 42일간 사양시험을 실시한 결과는 다음과 같다. 42일령 체중과 1~42일령간의 증체량은 1~10일령 간의 게르마늄 침지수 공급으로 향상되지 않았으며, 10일령 이후 사료의 게르마늄 첨가수준이 1.0%까지 증가함에 따라 점차 증가되는 경향이었으나, 통계적인 유의성은 없었다. 42일령까지의 전 기간 평균 사료요구율도 1~10일령간의 게르마늄 침지수 공급으로 향상되지 않았으며, 10일령 이후 사료에 게르마늄을 0.5% 첨가하였을 때 가장 우수하였으나, 역시 처리간에 유의적인 차이는 인정되지 않았다. 42일간의 사육기간 중 폐사율은 전반적으로 낮았고 처리간에 유의적인 차이가 없었으며, 42일령의 도체율은 사료의 게르마늄 첨가수준이 증가할수록 증가하는 경향을 보였으나 역시 유의적인 차이는 없었다.

• Food Science and Preservation
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• v.17 no.3
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• pp.320-327
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• 2010

The physicochemical and sensory properties of Baik-Kimchi supplemented with Lotus root juice were periodically examined during fermentation at $5^{\circ}C$ over 4 weeks. The pH decreased and acidity gradually increased during fermentation. Turbidity also increased as the level of added Lotus root juice increased, with a gradual rise being evident over 2 weeks with a subsequent decrease to the 4-weekpoint of fermentation. The L- and a-values decreased as the amount of added Lotus root juice increased, whereas the b value increased. The reducing sugar content increased when Baik-Kimchi was supplemented with 3% or 6% (both w/v) Lotus root juice, but decreased when Baik-Kimchi was supplemented with 9% or 12% (both w/v) root juice. Reducing sugar content decreased as fermentation continued. The vitamin C content was higher in supplemented samples, than in the control during fermentation. The hardness of Baik-Kimchi supplemented with Lotus root juice decreased with increasing fermentation time. By sensory evaluation, addition of 6%(w/v) root juice yielded a product superior in color, smell, crispness, and overall acceptability compared with control. In conclusion, optimal Baik-Kimchi fermentation should include addition of 6% (w/v) Lotus root juice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.618-624
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• 2008

A 35-day trial was carried out to determine the influence of dietary cinnamon powder (CNP) on the sensory evaluation and quality of chicken meat, carcass characteristics, plasma lipid level and growth performance of broiler chickens. There were 5 treatment groups: control; CNP 2.0%; CNP 3.0%; CNP 4.0%; and CNP 5.0%. The body weight of the broilers fed the diets containing 3.0% CNP was higher than the broilers fed the control feeds (p<0.05). The concentration of triacylglyceride, HDL-C was higher in the plasma from broiler chickens fed diets with CNP (p<0.05) but the concentrations of total cholesterol and LDL-C were significantly lower (p<0.05) compared to the control group. The carcass percentage, chicken breast and thigh weight were not different between the CNP and control groups. The WHC was significantly higher in the chickens fed 4% CNP diet, while the TBARS was significantly lower (p<0.05) in the chickens fed 3% CNP diet compared to the control group. The color of the breast muscle from the chickens fed 3% CNP diet was lighter than those from the control groups (p<0.05). The sensory evaluation of the taste and savor related to CNP in fried or boiled chicken meat were significantly better from the broiler chicken fed diets containing CNP than the control group (p<0.05). These results suggest that dietary cinnamon powder may improve savor and quality of chicken meat in broiler chickens.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.755-761
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• 1988

The effect of NaCI content levels(1.7, 2.2, 2.7 and 3.2%) on the ripening of a dry sausage was studied, when starter culture and Glucono-delta-Lacton were used. During the ripening of sausages, the physical and chemical properties and the microbial mutiplication were investigated, and also the growth of inoculated Staphylococcus aureus was detected, pH values were slowly decreased and Aw values dropped fastly during ripening period with the increase of NaCl content. In instrumental texture examination, the texture of sausage with NaCl content of 3.2% was significantly harder and more cohesive than those with lower NaCl contents. During ripening St. aureus was decreased by one tenth and not significantly different among mixtures with different NaCl contents. Depending upon reducing NaCl levels, total bacteria and Lactobacilli grew rapidly, while Enterobacteriaceae decreased slowly during ripening.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1306-1312
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• 2000

This study was conducted to examine the effects of levels of flavoring materials on the sensory characteristics of chicken feet Jokpyun (Korean traditional gel type food) and to determine the optimum levels. Consumer desirability of Jokpyun flavored with different levels of black pepper and ginger was evaluated. Optimum levels of variables were obtained using response surface methodology. The levels were 0.33% and 0.1% for black pepper and ginger extract, respectively. The shelf-life of the optimized Jokpyun at $4^{\circ}C$ was determined as 6 days. Addition of powdered chicken broth in the Jokpyun preparation at the level of 1.5%(w/w) markedly increased boiled chicken flavor without resulting in undesirable properties.