• 한국가금학회지
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• 제41권4호
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• pp.271-277
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• 2014

유화형 소시지 제조 시에 산란 노계육의 첨가량(0, 10, 20, 30%)을 다르게 하여 제조한 소시지를 냉장온도($4{\pm}1^{\circ}C$)에서 7일간 저장한 후, 소시지의 일반성분, pH, TBARS, WHC, 전단력, 가열 감량, 총 미생물수, 육색 및 관능평가를 실시하였다. 시험구는 산란 노계육을 첨가하지 않은 대조구, 산란 노계육을 10% 첨가한 T1, 산란 노계육을 20% 첨가한 T2, 산란 노계육을 30% 첨가한 T3 등 4개 처리구로 나누어 7일간 저장한 후 실험하였다. 일반성분 중 수분, 조단백질 및 조회분 함량은 산란 노계육이 첨가된 소시지에서 유의성이 없으며, 조지방 함량은 산란 노계육의 첨가구에서 특히 T3에서 유의적으로 감소하였다(P<005). 소시지의 이화학적 특성을 나타내는 pH, TBARS 및 총 미생물수는 처리구 간에 유의적인 차이는 없으며, 보수성은 산란 노계육의 첨가구에서 증가하였고, 산란 노계육의 첨가량에 의한 차이는 없었다. 가열 감량은 대조구와 T1, T2 보다 T3에서 유의하게 감소하였다. 산란 노계육이 첨가된 유화형 소시지의 육색은 명도와 황색도에는 영향을 미치지 않았으나, 적색도는 산란 노계육의 첨가량이 증가함에 따라 증가하였다. 훈련된 관능검사요원에 의한 관능검사 결과, 다즙성과 기호성에는 유의성이 없었다. 그러나 경도는 산란 노계육의 첨가량이 많은 T3에서 유의하게 증가하였다. 이상의 결과를 종합적으로 고찰해 보면 유화형 소시지 제조 시 산란 노계육의 첨가는 소시지의 품질 변화 없이 첨가 가능성이 있으리라 생각된다.

• Asian-Australasian Journal of Animal Sciences
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• 제15권12호
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• pp.1754-1759
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• 2002

A study was carried out to investigate the nutritive value and utilization of hybrid sorghum and perennial grass species viz. setaria (Setaria anceps) and hybrid napier when intercropped with soybean by growing Jersey crossbred heifers. Fifteen growing crossbred heifers (Jersey${\times}$Red Sindhi) of between 7-10 months age and pre-trial average body weight of 49-50 kg were divided on the basis of weight in to three treatment groups viz. $T_1$-hybrid sorghum+soybean, $T_2$-setaria+soybean and $T_3$-hybrid napier+soybean in a completely randomized block design. Intercropped forages were harvested fresh, chaffed and mixed before they were offered to the heifers. Chemical composition of the herbage, dry matter intake (DMI), body weight gain and nutrient digestibility co-efficients were estimated. The herbage mixtures had crude protein (CP) content in the range of 11.87 to 13.86% and ether extract (EE) contents were 2.91 to 3.11%, respectively. The herbage mixtures were rich in minerals (ash). The gross energy (kcal/g DM) was higher in hybrid napier+soybean, while hybrid sorghum+soybean and setaria+soybean herbage mixtures had lower value for gross energy. The hybrid sorghum+soybean and setaria+soybean herbage mixtures had higher contents of NDF, ADF, cellulose, lignin and silica as compared to that of hybrid napier+soybean herbage mixture. The heifers fed hybrid napier+soybean herbage mixture had significantly (p<0.05) higher $DMI\;g/kg\;W^{0.75}$ ($97.41{\pm}4.34$) as compared to hybrid sorghum+soybean ($88.31{\pm}2.66$) and setaria+soybean ($79.29{\pm}1.06$) herbage mixtures. Nutrients digestibility, DCP percent, DCP intake and nitrogen balance were significantly (p<0.05) higher in the heifers fed on hybrid napier+soybean herbage mixture. There was a significant (p<0.05) difference among different herbage mixtures in TDN. The heifers on setaria+soybean herbage mixture had lower average body weight gain (g/day) than those on hybrid sorghum+soybean and hybrid napier+soybean herbage mixtures. Data obtained in this experiment demonstrated that herbage mixture of hybrid napier+soybean was better than hybrid sorghum+soybean and setaria+soybean herbage mixtures in the nutrition of growing heifers. It had highest nutritive value, better digestibility co-efficients which showed better growth rate and higher feed efficiency. In ranking, hybrid napier+soybean herbage mixture was better followed by hybrid sorghum+soybean and setaria+soybean in nutritive value in the parameters studied. For future wasteland development program in humid-sub tropics of Himachal Pradesh hybrid napier and its intercropping with soybean is recommended for general adoption because of its better adaptability and higher nutritive value.

• 한국식품영양과학회지
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• 제35권3호
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• pp.373-377
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• 2006

구형 단세포 녹조류이며 건강식품인 chlorella를 첨가하여 일반가공치즈의 기호도와 유사한 chlorella가공치즈를 제조한 후 품질특성을 살펴보았다. 일반성분 및 pH는 전통적인 일반가공치즈의 정상적인 데이터로 안정성이 있는 품질특성을 나타내었다. 미생물은 모든 실험구에서 검출되지 않아 건강에 유해한 영향을 유발하지 않았다. 지방분리는 실험구간 품질차이가 발생하지 않았고 용융성은 chlorella 첨가량이 증가할수록 점진적으로 감소하였으나(p<0.05) 모두 품질에 큰 영향을 미치지 않았다. 물성학적 특성은 hardness와 springiness가 유의적인(p<0.05) 증가로 조직감 개선의 효과가 나타났다. 색도는 chlorella 고유의 색상인 녹황색으로 인해 모든 실험구가 대조구와 극히 유의하였다(p<0.05). 관능검사 중 color 및 mouth feel은 대조구와 모든 실험구가 유의성(p<0.05)이 있었으나 상품성 측면에서 CPC1이 적합하였다. 결과적으로 본 연구는 실험구 중 CPC1이 전통적인 일반가공치즈의 품질특성을 유지하며 기호성 상품성 시장성이 우수한 건강지향적인 chlorella가공치즈의 개발 가능성을 제시하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제17권4호
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• pp.523-532
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• 2004

An experiment was conducted to investigate the effect of microbial phytase ($Natuphos^{R}$) supplementation in combination with enzyme complex (composed of enzymes targeted to SBM dietary components such as $\alpha$-galactosides and galactomannans; $Endo-Power^{R}$) to diet with low nutrient levels on growth performance and ileal nutrient digestibility of weaned pigs. A total of 210 crossbred weaned pigs (Landrace$\times$Yorkshire$\times$Duroc), 6.68$\pm$0.98 kg of initial body weight, were randomly allotted to five dietary treatments, based on weight and age, according to a randomized complete block design. There were three pens per treatment and 14 pigs per pen. The dietary treatments were 1) CON (Control diet with no phytase and enzyme complex (EC)), 2) LP+EC 100 (Control diet with 0.15% unit lower available phosphorus (aP) level+0.1% phytase (500 FTU/kg diet) and 0.1% enzyme complex), 3) LP+EC 80 (Control diet with 0.15% unit lower aP level+0.08% phytase (400 FTU/kg diet) and 0.08% enzyme complex, 4) LPEA+EC 100 (Control diet with 0.15% unit lower aP and 3% lower ME and amino acid levels (lysine, methionine, threonine and typtophan)+0.1% phytase (500 FTU/kg diet) and 0.1% enzyme complex), 5) LPEA+EC 80 (Control diet with 0.15% unit lower aP and 3% lower ME and amino acid levels+0.08% phytase (400 FTU/ kg diet) and 0.08% enzyme complex). For the determination of ileal nutrients digestibility, a total of 15 T-cannulated pigs (initial body weight; 7.52$\pm$1.24 kg; 3 replicates per treatment) were used in the present study. Piglets were weighted and allotted into same dietary treatments as one in growth trial and phase I experimental diets were provided for ileal digestibility study. There was no significant difference (p>0.05) in average daily gain (ADG) and average daily feed intake (ADFI) among dietary treatments during the whole experimental period (0 to 5 weeks). However, piglets in LP+EC 100 group had a significantly higher gain/feed ratio (G:F) than piglets had in control (p<0.05). Crude protein, energy and phosphorus digestibilities were significantly improved when both of phytase and enzyme complex were supplemented at the revel of 0.1%, respectively to diets with low nutrient level (aP or (and) ME and amino acids) (p<0.05). Piglets in LP+EC 100 and LPEA+EC 100 groups showed significantly higher phosphorus content (%) in bone than that of piglets in control group (p<0.05). Supplementation of both of phytase and enzyme complex at 0.1%, respectively, to diet with low nutrient levels (aP or (and) ME and amino acids) significantly improved total ileal essential amino acid and nonessential amino acid digestibilities compared to control group (p<0.05). In conclusion, the results from the present study suggest that the simultaneous inclusion of phytase and enzyme complex to diets at recommended level is advantageous with respect to improving growth performance and nutrient digestibility of weaned pigs and may contribute to increased economic return when added to corn-soy based weaned pig diets.

• Journal of Animal Science and Technology
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• 제58권6호
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• pp.23.1-23.17
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• 2016

Background: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicochemical properties of glycolytic gluteus medius (GM) and oxidative infraspinatus (IS) muscles in goats were compared. Methods: Twenty Boer bucks (9-10 months old, body weight of $36.9{\pm}0.725kg$) were slaughtered and the carcasses were subjected to chill storage ($4{\pm}0.5^{\circ}C$). Analyses were conducted on GM and IS muscles sampled on 0, 1, 4 and 7 d postmortem. Results: Chill storage did not affect the antioxidant enzyme activities in both muscles. The IS had greater (P < 0.05) superoxide dismutase and catalase activities than GM. Carotenoid and tocopherol contents did not differ between muscles but decreased (P < 0.05) over storage. The IS had higher (P < 0.05) glycogen and ultimate pH and lower (P < 0.05) shear force and cooking loss than GM. The carbonyl content, % metmyoglobin, drip loss and TBARS increased (P <0.05) while free thiol, metmyoglobin reducing activity (MRA), shear force and myoglobin decreased (P < 0.05) over storage. Muscle type had no effect (P > 0.05) on free thiol, MRA and TBARS. The GM had lower (P < 0.05) redness on d 0 and 1 than IS while the IS had greater carbonyl, % metmyoglobin and drip loss than GM on d 7. The reflective density of slow myosin heavy chain (MHC) was higher (P < 0.05) while the density of fast MHC and actin was lower (P < 0.05) in IS than GM. Regardless of muscle type, the density of MHC decreased (P < 0.05) while that of actin was stable over storage. Nonetheless, the degradation of fast and slow MHC was greater (P < 0.05) in IS than GM. Muscle type had no effect (P > 0.05) on consumer preference for flavour, juiciness and overall acceptability. However, IS had higher (P < 0.05) tenderness score than GM on d 1 and 4 postmortem. Intramuscular fat was higher (P< 0.05) in IS compared with GM. Fatty acid composition did not differ between the muscles. However, GM had lower (P < 0.05) n-6/n-3 ratio than IS. The n-3 and n-6 PUFA declined (P < 0.05) while the SFA increased (P < 0.05) over storage. Conclusion: The changes in myofibrillar proteins and physicochemical properties of goat meat during postmortem chill storage are muscle-dependent.

• 대한가정학회지
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• 제43권12호
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• pp.61-78
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• 2005

This study was peformed to assess the relationships among bone mineral density(BMD), nutrient intake and lifestyle factors in postmenopausal women. A trained nutritionist examined the interviewed usual dietary intake and physical activity of 85 subjects in Chungnam with a questionnaire interview, and BMDs of the lumbar spines($L_2-L_4$), femoral necks(FN), ward's triangles(WT) and trochanters(TR) were measured by dual energy X-ray absorptiometry (DEXA). The BMDs(T-score) of $L_2-L_4$, FN, and WT were $0.996g/cm^2(-1.601),\;0.697g/cm^2(-1.697)$, and $0.793g/cm^2(-1.512)$, respectively, which were assessed as osteopenia by T-score,. and TR was normal at $0.718g/cm^2(-0.675)$. Subjects included 85 in Chungnam were divided into three groups according to the BMD measurement of the $L_2-L_4$ and FN assessed by T-score. The percentages of the osteoporosis, osteopenia, and normal groups were $32.9\%,\;42.4\%$ and $24.7\%$ respectively. The average age was significantly the highest of the osteoporosis group than in the other two osteopenia or normal groups(P<0.001). Among lifestyle factors, the BMD of lifestyles was significantly related with exercise but it was not significant with medication., salt. intake, bone fracture, coffee consumption, drinking and smoking. The nutrient intake of the subjects was most nutrient intake adequate to the Korean RDA level for most nutrients excepting energy intakes and calcium. The BMD of lumbar spines $L_2-L_4$ showed significant positive association with the intake of most nutrients except carbohydrate, especially in the normal group. The Higher BMD levels were found for those with high intake of protein and vitamin B1. The BMDs of $L_2-L_4$, and FN were positively correlated with showed energy expenditure, exercise, miscellaneous activity, per weekend and week(P<0.05) in normal group but that was showed negatively correlated in the osteopenia group. Therefore, this study confirmed that one of the most effective ways to minimize bone less in postmenopausal women is to maintain an adequate intake of calcium and other nutrients and regular physical activity.

• 한국조리학회지
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• 제19권3호
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• pp.130-141
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• 2013

본 연구에서는 식이섬유소 함량이 높은 탈지미강을 대조구, 10%, 20%, 30%, 40% 비율로 첨가하여 가래떡을 제조하여 기계적 관능적 품질특성을 측정하였다. 쌀가루와 탈지미강의 일반성분은 조단백질, 조지방, 조회분 탈지미강이 높게 나타났고 특히 탈지미강이 24.6% 쌀가루에 비해 7~8배 정도 높게 나타났다. 탈지미강 가래떡에 수분측정 결과 탈지미강의 첨가 비율이 높아질수록 가래떡의 수분함량이 낮아짐을 알 수 있었다. 색도 측정결과는 L값은 탈지미강 첨가함량이 증가함에 따라 감소하였으며 저장기간별 유의적인 차이를 보이지는 않았다. a값은 첨가함량이 증가될수록 낮아졌고, 저장기간이 길어질수록 감소하는 것으로 나타났다. b값은 첨가함량이 증가될수록 b값이 높아졌고, 저장기간이 길어질수록 높아지는 결과를 보였으나 유의적인 차이는 없는 것으로 나타났다. 경도는 탈지미강 첨가함량이 증가할수록 경도는 유의적으로 증가되었다. 또한, 저장기간에 따른 경도변화는 점차적으로 증가되는 결과가 나타났다. 탄력성, 점착성 측정한 결과 뚜렷한 경향을 찾을 수는 없었으며, 씹힘성을 측정한 결과 대조구에 비해 높게 나타났다. 관능검사 결과 탈지미강 첨가량이 증가할수록 가래떡의 색, 향은 강하게 평가되었다. 맛(taste)은 대조구에 비해 강하게 평가하였으며, 전반적인 기호도(overall acceptability)에서 20%> 30%> 40%> 10%> 순으로 기호도가 좋은 것으로 평가되었다.

• 한국조리학회지
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• 제17권1호
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• pp.259-269
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• 2011

본 연구는 노니(Noni)에 10% 물을 첨가한 Noni 90, 1% 홍삼(NG), 4% 복분자(NR), 5% 석류(NP)와 5%석류와 4% 복분자를 첨가한 NPR의 음료를 개발하여 이화학적 성분과 품질 특성을 분석하였다. 열량, 단백질과 총식이섬유소 함량은 NR, NP, NPR이 높았다. 총당의 함량은 NG, NPR이 유의적으로 높았다. 지방, 콜레스테롤, 포화지방은 불검출 되었다. 칼슘과 나트륨 함량은 NG, 철은 NG, NR, NPR가 유의적으로 높았다. pH는 NG와 NP, 당도는 NP와 NPR에서 유의적으로 증가하였다. L값과 b값은 NG, NP, NR이 낮아졌으며, a값은 NG, NR의 경우 증가하였다. 일반세균수는 0/ml이었으며, 대장균군과 대장균 0157:H7는 모두 음성이었다. 관능검사 결과 색은 NPR, 맛과 전체적인 조화도는 NG, NR, NP 혼합음료가 유의적으로 높았다. 신맛, 단맛, 향미는 노니원액과 혼합음료 간에 유의적인 차이가 없었다. 입에서 느끼는 질감은 NP와 NPR이 유의적으로 높았다. 이상의 결과와 같이 노니 원액이나 희석액 보다는 홍삼, 복분자, 석류를 첨가한 혼합음료가 바람직하다.

• 한국조리학회지
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• 제19권5호
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• pp.76-86
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• 2013

이 연구는 모시잎을 죽에 첨가함으로서 모시잎의 최적 첨가량을 결정하고 모시잎 첨가 죽에 기초자료를 제공하는데 연구 목적이 있다. 모시잎을 동결 건조하여 분말로 가공한 후, 첨가량을 달리하여(0, 2, 4, 6, 8%) 죽을 제조한 후 품질특성으로 기계적 특성과 관능검사를 실시하였다. 모시잎 분말의 일반성분은 수분함량 5.37%, 조단백질 27.10%, 조지방 5.99%, 조회분 14.37%, 탄수화물은 47.17%로 나타났다. 모시잎의 첨가량을 달리하여 제조한 모시잎죽의 고형분 함량은 모시잎의 첨가량이 증가할수록 감소하는 것으로 나타났다. pH는 모시잎의 첨가량이 증가할수록 첨가량에 따른 유의적 차이를 보이며 증가하였다. 색도 측정 결과 명도와 적색도는 모시잎의 첨가량이 증가할수록 감소하였고, 황색도는 모시잎의 첨가량이 증가할수록 증가하였다. 죽의 점도는 모시잎의 첨가량이 증가할수록 유의적으로 감소하였고, 퍼짐성은 모시잎의 첨가량이 증가할수록 점차적으로 증가하는 경향을 보였다. 기호도 검사 결과에서 색(color)은 모시잎 6% 첨가군이 가장 높게 평가되었고, 향(flavor)은 무첨가군에 비해 모시잎 첨가군에서 높은 기호도를 보였으나, 8% 첨가군은 오히려 기호도가 떨어지는 것으로 나타났다. 맛(taste)과 점도(viscosity)는 6% 첨가군이 가장 높게 평가되었다. 전체적인 기호도(overall-acceptability)는 6% 첨가군이 가장 높게 평가되었으며 6%> 4%> 8%> 2%> 0% 첨가군 순으로 높은 기호도를 보였다. 위의 결과로부터 모시잎을 첨가한 죽을 제조시 모시잎을 6% 정도 수준에서 첨가한다면 죽의 기호도를 향상시킬 수 있을 것으로 기대된다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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• pp.54-63
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• 2002

Post-harvest technology for rice was focused on in-bin drying system, which consists of about 100, 000 facilities in 1980s. The modernized Rice Processing Complex (RPC) and Drying Storage Center (DSC) became popular for rice dry, storage, process and distribution from 1990s. However, the percentage of artificial drying for rice is 48% (2001) and the ability of bulk storage is about 15%. Therefore it is necessary to build enough drying and bulk storage facilities. The definition of high quality rice is to satisfy both good appearance and good taste. The index for good taste in rice is a below 7% of protein, 17-20% of amylose, 15.5-16.5% of moisture contents and high concentration of Mg and K. To obtain a high quality rice, it is absolutely needed to integrate high technologies including breeding program, cropping methods, harvesting time, drying, storing and processing methodologies. Generally, consumers prefer to rice retaining below b value of 5 in colorimetry, and the whiteness, the hardness and the moisture contents of rice are in order of consumer preference in rice quality. By selection of rice cultivars according to acceptable quality, the periods between harvesting time and drying reduced up to about 20 days. Therefore it is necessary to develop a low temperature grain drying system in order to (1) increase the rate of artificial rice drying up to 85%, (2) keep the drying temperature of below 45C, (3) maintain high quality in rice and (4) save energy consumption. Bulk storage facilities with low temperature storage system (7-15C) for rice using grain cooler should be built to reduce labor for handling and transportation and to keep a quality of rice. In the cooled rice, there is no loss of grain quality due to respiration, insect and microorganism, which results in high quality rice containing 16% of moisture contents all year round. In addition, introducing a low temperature milling system reduced the percentage of broken rice to 2% and increased the percentage of head rice to 3% because of proper hardness of grain. It has been noted that the broken rice and cracking reduced significantly by using low pressure milling and wet milling. Our mission for improving rice market competitiveness goes to (1) produce environment friendly, functional rice cultivars, (2) establish a grade standard of rice quality, (3) breed a new cultivar for consumer oriented and (4) extend the period of storage and shelf life of rice during postharvest.