• Asian-Australasian Journal of Animal Sciences
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• 제17권5호
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• pp.633-637
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• 2004

The experiment of silage for preservation of fresh Italian ryegrass (Lolium multiflorum) was carried out to examine whether the fermentation quality and microbial degradation in the rumen can be altered by the treatment of amino acids fermentation byproduct (AFB). The plant was ensiled for 40 days with 4 treatments of different ratios of AFB and sugarcane molasses (SCM) mixture. The treatment 2 (T2, AFB:SCM=100:0) and treatment 3 (T3, AFB:SCM=40:60) silages showed higher (p<0.05) concentrations of lactic acids, lower (p<0.05) pH and dry matter (DM) losses than the Control (T1, none additive) and treatment (T4, AFB:SCM=0:100) silages. The treatments 2 and 3 contained higher (p<0.05) DM and crude protein contents in silages compared to treatments 1 and 4 silages. The NDF, ADF and cellulose contents were also lower (p<0.05) in T2, T3 and T4 silages than T1 silage and fresh material before ensiled. The in situ rumen DM, NDF, ADF, hemicellulose and cellulose degradability was also higher (p<0.05) in T2, T3 and T4 silages than T1 silage, while the highest improvement was achieved with addition of AFB:SCM at level of 40:60 at ensiling. The result in this study indicates that the addition of AFB and SCM additives improved the silage fermentation and cell wall degradability of Italian ryegrass silage.

• 한국식품영양과학회지
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• 제35권1호
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• pp.87-95
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• 2006

새우가공부산물의 효율적 이용과 멸치 액젓의 영양성 및 기호성의 강화 목적으로 새우가공부산물 첨가 멸치액젓 (새우가공부산물 무첨가 및 $10\%$ 첨가 멸치액젓의 경우 270일 숙성, $20\%$ 및 $30\%$ 첨가 멸치액젓의 경우 180일 숙성)을 제조하여 엑스분 질소, 맛성분, 영양성분 및 관능검사에 대하여 분석 검토하였다. 멸치액젓의 엑스분 질소함량은 새우가 공부산물의 첨가량이 증가할수록 증가하는 경향을 나타내었으며, 맛의 주요성분을 살펴보기 위하여 omission test를 실시한 결과, 새우가공부산물의 첨가 유무에 관계없이 맛의 주성분은 유리아미노산이었고, ATP 관련물질 및 유기산 등의 성분은 맛에 보조적으로 관여하리라 판단되었다. 새우가 공부산물 첨가 멸치액젓의 유리아미노산 및 taste value의 결과, 멸치 액젓의 맛은 모두 glutamic acid와 aspartic acid에 의하여 좌우됨을 알 수 있었고, 첨가비율이 증가할수록 proline, valine 및 histidine의 함량과 조성비가 감소하는 경향인 반면에, methionine, isoleucine, leucine, phenylalanine 및 lysine은 증가하는 경향이었다. 총 아미노산은 새우가공부산물의 첨가량에 관계없이 $9,840\~10,325$ mg/100 g 범위였으며, 무기질 함량은 새우가공부산물의 첨가량이 증가할수록 칼슘, 인, 철 및 칼륨 모두가 증가하는 경향을 나타내어 새우가공부산물의 첨가에 기인함이 확인되었다. 또한 새우가공부산물 첨가 멸치액젓의 향, 맛 및 냄새에 대한 관능검사 결과, 쓴맛이 느껴지지 않으면서 새우 특유의 향을 느낄 수 있는 $20\%$ 첨가 제품이 가장 적절하였다. 멸치액젓의 제조시 새우가공부산물을 마쇄한 다음 첨가하여 숙성시키는 경우 맛, 향 및 영양 개선은 물론이고, 수산가공자원의 효율적인 이용 측면에서 의미 있는 결과를 얻었다.

• 한국수산과학회지
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• 제39권1호
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• pp.9-15
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• 2006

As a part of the investigation for utilizing pearl oyster by-products, a rapid salt-fermented pearl oyster using commercial enzyme was prepared and also examined on the characteristics. The salt-fermented pearl oyster prepared by optimal condition, which was prepared by mixing of minced pearl oyster, 15% salt, and 1% $Protamex^\circledR$ and fermented for 4 weeks, was superior in hydrolysis degree (28.7%) and ACE inhibitory activity (92.6%) to salt-fermented pearl oyster prepared by other conditions, such as the use of whole tissue, different enzymes $(Alcalase^\circledR,\;Neutrase^\circledR\;and\;Flavourzyme^\circledR)$, different salt concentrations (20 and 25%), and different fermentation periods (2, 6 and 8 weeks). There were, however, some shortcomings with this product. It showed a dark green color and an unfavorable bitter taste. These shortcomings were improved by the addition of seasoning paste. The calcium and phosphorus contents of the seasoned salt-fermented pearl oyster were 64.2 mg/100 g and 71.6 mg/100 g, respectively, and the calcium content based on phosphorus was a good ratio for absorbing calcium. The total amino acid content of the seasoned and salt-fermented pearl oyster was 7,054 mg/100 g and the major amino acids ware aspartic acid (555.1 mg/100 g), glutamic acid (1,131.2 mg/100 g), alanine (658.2 mg/100 g), and lysine (695.5 mg/100 g). The seasoned salt-fermented pearl oyster, along with angiotensin I converting enzyme (ACE) inhibitory activity (98.3%), also showed a recognizable level (87.5%) of anti-oxidative activity.