• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.775-783
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• 2015

This study was carried out to investigate the physicochemical properties and volatile ingredients of Jeju Apple mango subjected to different extraction methods and GC/MS. The crude protein, fat, and ash contents were $0.22{\pm}0.01$, $0.09{\pm}0.00$, and $0.27{\pm}0.02%$, respectively, and contents of free sugar increased in the order of sucrose, fructose, and glucose, whereas maltose, lactose, and galactose were not detected. The numbers of volatile flavor compounds obtained by the SE (solvent extraction), SDE (simultaneous steam distillation extraction), and SPME (solid-phase micro-extraction) methods were 51, 59, and 71, respectively. The percentages of extracted volatile flavor compounds in mango were 11.44, 15.68, and 73.54% by the SE, SDE, and SPME methods, respectively. The most abundant compounds found in Jeju Apple mango were terpenes and their derivatives, which accounted for 44.49~94.57% of total volatiles obtained. SPME method was considered to be the most effective extraction method in terms of the numbers of detected compounds and their amounts. ${\delta}$-3-Carene was identified as the dominant compound in mango, whereas ${\alpha}$-phellandrene, ${\gamma}$-terpinene, trans-${\beta}$-ocimene, ${\alpha}$-terpinolene, limonene, ${\alpha}$-pinene, and furaneol were the next important compounds.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.20-25
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• 2000

This study was conducted to evaluate the quality of the plain dried anchovies on the market by determining chemical components, and compared with those of boiled-dried anchovy. The nutritional(total amino acid contents, mineral contents and fatty acid compositions) and favorite properteis (extratives nitrogen content, color and appearance) of plain dried anchovies were superior to those of boiled-dried anchovy. On the other hand, the lipid properties (peroxide value and acid value), food sanitary properteis (volatile basic nitrogen content) and sensory properties (odor) of plain dried anchovies were inferior to boiled-dried anchovy. These results indicated that the plain dried anchovy was classified into lower grade goods by food quality standards.

• Transactions of the Korean hydrogen and new energy society
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• v.27 no.5
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• pp.510-516
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• 2016

This study examines the effects of linear alkylbenzene sulfonate on hydrogen fermentation of food waste. The hydrogen production rate was similar with different linear alkylbenzen sulfonate (LAS) concentrations. The maximum hydrogen yield increased with increasing LAS concentration. The highest maximum hydrogen yield was $0.550{\pm}0.005mol$ H2/mol hexose at LAS for 5.52 mg/L. But the maximum hydrogen yield decreased above LAS for 11.05 mg/L. The concentration of acetate in control reactor was increased, but it decreased with increasing LAS concentration in other reactors.

• Journal of agriculture & life science
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• v.43 no.6
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• pp.67-75
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• 2009

This study was conducted to investigate the effect of herbal (Obtusifolia, Cinnamon, Chinese pepper, Licorice) extracts on the rumen fermentation in vitro. Comparing to the control, in vitro dry matter digestibility was significantly (P<0.05) decreased at zero hour in the Cinnamon and the Chinese pepper, and at three hour after supplementation in the Licorice. The ratio of volatile fatty acids were significant (P<0.05) differences at 3 hour after fermentation only, acetic acid was higher (P<0.05) in the control compare to the herbal extract treatments, but the ratios of butyrate, iso-butyrate, iso-valerate and valerate were lowest in the control. The growth rate of rumen microbes in vitro was significantly (P<0.05) higer in the herbal extract treatments excluding the Obtusifolia than the control during three hour fermentation, but was not significant difference among treatments in the other fermentation times. From above results, even though the extracts of Cinnamon, Chinese pepper and Licorice inclined to inhibit the activity of rumen microbes during early fermentation period, but did not affect on the growth rate of rumen microbes in vitro.

• Journal of Marine Bioscience and Biotechnology
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• v.1 no.2
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• pp.105-118
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• 2006

Isolation and Identification of fatty acid and volatile compounds in tuna fish oil were successfully carried out using supercritical carbon dioxide. Samples of the oil were extracted in a 56 ml semi-batch stainless steel vessel under conditions which ranged from 80 to 200 bar and 40 to $60^{\circ}C$ with carbon dioxide flows from 10 ml/min. Volatiles in the oil extracted from the samples with supercritical carbon dioxide were analyzed by gas chromatography, mass detector with canister system. The extracts were contained with various fatty acids, 57.0% of unsaturated fatty acids such as docosahexaenoic acid(DHA) and eicosapentaenoic acid(EPA), and 43.0% of saturated fatty acids. The aroma compounds in the oil showed over 129 peaks, of which 100 compounds were identified. Volatile components included 2,4-hepatadienal(fishy), dimethyldisulfide (unpleasant), dimethyltrisulfide (unpleasant) and 2-nonenal(fatty). The isolation efficiency of the volatile compounds from the samples was 99.4% at $50^{\circ}C$ and 200 bar.

• Journal of Animal Science and Technology
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• v.45 no.4
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• pp.617-626
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• 2003

This experiment employed a rumen simulated continuous culture system to examine the possibility of improving the rumen bypass of polyunsaturated fatty acids (PUFA) by using a high proportion of concentrate in the feed, and compared soya and linseed in terms of conjugated linoleic acid (CLA) production. No effect of type of fat source was observed on ruminal fermentation. A high proportion of concentrate (80%) in the feed decreased (P<0.001) vessel pH but increased (P<0.01) ammonia nitrogen, total VFA, acetate, butyrate and valerate concentrations compared with a low proportion (40%). Fat sources (soya vs. linseed) and concentrate ratio in the feed did not affect digestibilities of organic matter (OM), total nitrogen, neutral detergent fiber (NDF) and acid detergent fiber (ADF). Soya increased the flows of trans C18:1, C18:2 n-6 and C18:3 n-3 compared with linseed. The difference in fat source alone did not affect the flow of CLA but this was increased when high levels of soya and linseed were associated with a high proportion of concentrate in the feed. There was no effect of fat source on biohydrogenation of C18:1 n-9 and C18:2 n-6, but biohydrogenation of C18:3 n-3 and total C18 PUFA was higher with the linseed than with the soya treatment. A high proportion of concentrate decreased biohydrogenation of C18:2 n-6, C18:3 n-3 and total C18 PUFA compared with a low proportion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.587-592
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• 2004

This research was aimed to manufacture the cholesterol free Mozzarella cheese with corn oil that contains high unsaturated fatty acid helping the reduction of serum cholesterol. Cheese stored at 1$0^{\circ}C$ was evaluated with general analysis, volatile free fatty acid, cholesterol, meltability, stretchability, color, rheological properties, and sensory evaluation. Moisture contents decreased during cheese storage period, whereas protein contents and pH value increased significantly (P < 0.05), but fat contents did not show any significant change. Linoleic acid was tile main volatile free fatty acid in a fat of cheese, and cholesterol contents were measured 4.34$\pm$ 0.04 mg/100 g in cheese. The meltability of cheese gradually increased during ripening, while the stretchability decreased. The color of cheese showed translucent yellow. Hardness, springiness, and cohesiveness increased significantly up to 21 days of storage. Compared to control cheese made by conventional way, QDA scores of shiny, oiling off, and melting of cholesterol free cheese were significantly different. These results suggested that health-oriented cholesterol free Mozzarella cheese would be made by addition of the corn oil.

• Korean Journal of Organic Agriculture
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• v.22 no.3
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• pp.491-502
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• 2014

The present study was conducted to investigate effective starter culture to improve biological activity of Asarum sieboldii. Antibacterial activity, antioxidant activity and reduction of enteric rumen methane production were used as criterions for biological activity. Ground A. sieboldii was added in MRS broth at 10% (w/v) and fermented by different starter cultures. Weissella confusa NJ28, Weissella cibaria NJ33, Lactobacillus curvatus NJ40, Lactobacillus brevis NJ42, Lactobacillus plantarum NJ45 and Lactobacillus sakei NJ48 were used for starter culture strains. Each starter culture was inoculated with 1% (v/v) ratio and fermentation was performed at $30^{\circ}C$ with agitation (150 rpm) for 48 h. MRS broth for the control was employed without starter culture. Then the fermentation growth was dried and extracted using ethyl alcohol. The growth of starter culture was detected at NJ40, NJ42, NJ45 and NJ48. And the highest cell growth was found in NJ40. Antibacterial activity against to Staphylococcus aureus, Listeria monocytogens, Mannheimia haemolytica and Salmonella gallinarum were observed in the extract fermented by NJ40 and NJ45. All treatments showed antioxidant activities, however, there were no significant differences (p>0.05). In in vitro rumen fermentation, negative control (NC) and positive control (PC) were assigned to without extract and with non-fermented A. sieboldii extract. Significant suppression of gas productions were detected in positive control and treatments compared to negative control (p<0.05). However, total volatile fatty acid production was not suppressed. Significant methane reduction per total volatile fatty acid productions were found in positive control and NJ45 treatment (p<0.05). The present study suggested a fermentation of A. sieboldii using NJ45 strain could improve its biological activity and make possible for its use in bio additive for enteric rumen methane mitigation without suppression of animal productivity.

• Journal of the Korean GEO-environmental Society
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• v.9 no.2
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• pp.23-29
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• 2008

It has been mentioned that CSTR (Completely Stirred Tank Reactor) and UASB (Upflow Anaerobic Sludge Blanket) processes, the existing anaerobic processes, have problems in the treatment of highly concentrated particulate organic wastewater (HCPOW). Therefore, this paper discusses the treatment possibility of distillery wastewater which is a typical HCPOW using ADEPT (anaerobic Digestion Elutriated Phased Treatment) process. In the comparison of CSTR and ADEPT, ADEPT produced much higher gas than that of CSTR removing more organic matters and suspended solids in ADEPT process, ADEPT had no effect on the decrease in pH by volatile fatty acids and showed steady pH in spite of relatively short HRT. In the results of removal rate according to recycle ratios between 6Qin and 2Qin in ADEPT, 6Qin showed high removal rate during the operation time. Therefore it appears that ADEPT had an applicability for the treatment of distillery wastewater. ADEPT could be a economical process, due to the short HRT, the energy recovery by the methane production, and the utilization for carbon source of produced organic acid from the ADEPT-acid reactor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.617-626
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• 1996

Nitrogenous compounds in hydrolysate of skipjack processing by-product(SPB) was increased 6.4 times in amount comparing that of raw SPB. The major compounds in hydrolysate were anserine, histidine, leucine, hydroxyproline, arginine, phenylalanine and taurine, and composed 56.25% of total nitrogenous compounds. In fatty acid composition, the highest amount was saturated fatty acids in both samples. Polyunsaturated fatty acids such as $C_{20:5}$ and $C_{22:6}$ were increased after hydrolysis. A total of 99 volatile compounds was detected in raw and hydrolysate of SPB by vacuum simultaneous steam distillation-solvent extraction/gas chromatography/mass chromatorgraphy. Of these, 75 compounds were identified in raw SPB, while 72 compounds were identified in hydorlysate of SPB. There compounds were composed mainly of 28 aldehydes, 20 ketones, 19 alcohols, 5 nitrogen containing compounds, 5 aromatic hydrocarbons, 4 furans and 12 miscellaneous compounds. Levels of aldehydes and aromatic hydrocarbons decreased after hydrolysis, whereas heterocyclic compounds such as pyrazies, furans increased.