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Changes in Various Quality Characteristics of Short-ripened Salami During Storage at Chilled or Room Temperatures (단기숙성 살라미의 냉장 및 실온저장 중 품질 특성 변화)

  • Lee, Keun-Taik;Lee, Youn-Kyu;Son, Se-Kwang;Choi, Suk-Ho;Lee, Seung-Bae
    • Food Science of Animal Resources
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    • v.29 no.1
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    • pp.24-33
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    • 2009
  • This study investigated the microbial contamination levels of raw meats used for short-ripened salami and changes in the microbial and physico-chemical properties of the product during storage at 10 and $25^{\circ}C$ for up to 120 days. The microbial counts of raw meats ranged between 2 and 4 Log CFU/g. Frozen-thawed sow meat showed higher total aerobe and Enterobacteriaceae counts than fresh chilled pork and pork back fat. Staphylococcus aureus was found in all raw materials except fresh chilled pork samples, and Clostridium perfringens was detected in a sample stored for 21 days at $25^{\circ}C$. The counts of total aerobes, lactic acid bacteria and Staphylococcus spp. decreased more rapidly at $25^{\circ}C$ than at $10^{\circ}C$ when the storage time was extended. The growth of Enterobacteriaceae, Pseudomonas spp., Clostridium spp., yeast, and mold were restricted to levels below 2 Log CFU/g during storage. The contents of salt, water, crude protein, crude fat, and ash of salami samples were 3.4, 33.4, 30.8, 32.7, and 4.3%, respectively, which were not affected by storage time or temperature. The pH value of the salami was initially 4.79 and increased to 5.02 and 5.26 after 120 days of storage at 10 and $25^{\circ}C$, respectively, whereas the water activity values decreased from an initial value of 0.91 to 0.90 and 0.88 after 120 days at 10 and $25^{\circ}C$, respectively. The TBA and VBN values increased slowly during storage. The redness value of the salami samples stored at $25^{\circ}C$ decreased more significantly than the samples stored at $10^{\circ}C$. With increased storage time, the values for the rheological characteristics of the salami in terms of hardness, brittleness, elasticity, cohesiveness, gumminess, and adhesiveness tended to decrease more remarkably at $25^{\circ}C$ than at $10^{\circ}C$. Based on sensory evaluation scores, it appears that short-ripened salami is no longer acceptable after 90 days at $10^{\circ}C$ and 30 days at $25^{\circ}C$.

Surface characteristics and stability of implants treated with alkali and heat (알칼리와 열처리에 의한 임플란트의 표면 특성 및 골유착 안정성에 관한 연구)

  • Song, Yun-Seok;Cho, In-Ho
    • The Journal of Korean Academy of Prosthodontics
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    • v.46 no.5
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    • pp.490-499
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    • 2008
  • Statement of problem: Bioactive materials must have the ability to spontaneously form a bone like apatite layer on their surface and induce direct biochemical bonding to bone. A simple chemical treatment via alkali and heat has been revealed to induce bioactivity in titanium. Purpose: The purpose of this study was to evaluate the surface characteristics and stability of alkali and heat treated implants. Material and methods: Specimens were divided into three groups; group 1 was the control group with machined surface implants, groups 2 and 3 were treated with alkali solutions and heat treated in the atmosphere and vacuum conditions respectively. The surface characteristics were observed with FESEM, XPS, TF-XRD and AFM. Stability was evaluated with the resonance frequency analysis, periotest and removal torque values. One-way ANOVA and Duncan test were used for statistical analysis. Results: 1. Groups treated with alkali and heat showed similar characteristics. Groups 2 and 3 showed high compositions of Na ions on the surface with sub-micron sized pores compared to group 1. Group 2 showed mixed compositions of anatase and rutile with superior contents of rutile. 2. Resonance frequency analysis : The ISQ of group 2 showed significantly higher values than that of groups 1 and 3 at 12 weeks. The ISQ of groups 1 and 2 showed significant increase after 4 weeks, and the ISQ of group 3 increased significantly after 2 and 4 weeks respectively (P < .05). 3. Periotest: The PTV of groups 1 and 2 showed significant decrease after 4 weeks, and the PTV of group 3 showed significant decrease after 2 and 4 weeks respectively (P < .05). 4. Removal torque analysis: The removal torque value of group 2 was significantly higher than those of groups 1 and 3 at 2, 4 and 8 weeks. The removal torque values of groups 1 and 3 showed increase at 4 and 12 weeks, but the removal torque value of group 2 showed increase after 4 weeks (P < .05). Conclusion: An oxide layer with appropriate crystal structure and amorphous sodium titanate layer can be obtained on titanium implants through alkali and heat treatment in the atmosphere, and even alkali and heat treatment in vacuum conditions, provided a bioactive surface containing sodium. These surface layers can be considered to be effective for enhancement of osseointegration and reduction of healing period for implant treatment.

Quality Characteristics of Doenjang by Aging Period (전통 된장의 숙성 기간에 따른 감각·화학적 품질특성)

  • Ku, Kyung-Hyung;Park, Kyungmin;Kim, Hyun Jung;Kim, Yoonsook;Koo, Minseon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.5
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    • pp.720-728
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    • 2014
  • In order to characterize the quality of Doenjang, fermented Korean soybean paste, subjected to long-term aging, this study performed physico-chemical analyses and sensory evaluation according to aging period (from 1 to 9 years). Regarding the proximate composition of Doenjang according to aging period, moisture, crude protein, crude lipid, crude ash, and salt contents showed little differences among Doenjang samples. Amino-type nitrogen content was 1,046.7 mg% in the 1 year-aged sample, 990.9~996.9 mg% in the 2~5 year-aged samples, and 1,214.1~1,304.8 mg% in the samples fermented more than 5 years. ${\Delta}$E value, reflecting total color differences between the samples, increased according to aging period. Ratios of linoleic and linolenic acids, which are essential fatty acids in soybeans, constituted 55% of total fatty acids, which was the most abundant among all fatty acids. The major free sugar in Doenjang was fructose at a content of 1.6~2.2% in 1~9 year-aged Doenjang. Glycoside form of isoflavones in Meju constituted 77.1%, and the aglycon form constituted 22.9%. However, the glycoside type of isoflavones in soybeans was converted to aglycon type in Doenjang through fermentation and aging. In the sensory evaluation of Doenjang samples, brown color, salt smell, soy sauce flavor, and viscosity all increased according to aging period, whereas sweet flavor, roast smell, beany flavor, salty taste, and acrid taste showed no significant differences. In cluster analysis of the sensory attributes of Doenjang according to aging period, 1 year-aged Doenjang was significantly different between 2 year- and 3~5 year-aged Doenjang.

Lowered Substrate pH Reduced the Bicarbonate Injury during Vegetative Growth of 'Ssanta' Strawberry (혼합상토의 pH 저하가 영양생장 중인 '싼타' 딸기의 중탄산 피해 경감에 미치는 영향)

  • Lee, Hee Su;Cheung, Jong Do;Choi, Jong Myung
    • Journal of Bio-Environment Control
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    • v.26 no.2
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    • pp.115-122
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    • 2017
  • Objective of this research was to investigate the influence of lowered substrate pH on the reduction of bicarbonate injury in the vegetative growth of 'Ssanta' strawberry. The acid substrate was formulated by mixing sphagnum peat moss with pine bark (5:5, v/v) and the pH, EC, and CEC of the substrate were 4.07, $0.46dS{\cdot}m^{-1}$, and $91.3cmol^+{\cdot}kg^{-1}$, respectively. To adjust the pH of acid substrate, various amount of dolomitic lime [$CaMg(CO_3)_2$] were incorporated with the rate of 0 (untreated), 1, 2, 3, and $4g{\cdot}L^{-1}$. Then, mother plants were transplanted and grown with fertilizer solution containing $240mg{\cdot}L^{-1}$ of the $HCO_3{^-}$ and equal concentrations of essential nutrients to Hoagland solution. In growth of 'Ssanta' strawberry, fresh weight of mother plants were the highest in the treatment of $2g{\cdot}L^{-1}$ dolomitic lime such as 102.1 g followed by 94.7 g in $1g{\cdot}L^{-1}$, 91.2 g in $3g{\cdot}L^{-1}$, 75.7 g in $0g{\cdot}L^{-1}$ and 72.3 g in $4g{\cdot}L^{-1}$ treatments. The dry weight showed a similar tendency to fresh weight. At 140 days after transplanting, 5.8, 9.8, 11.8, 8.8, and 5.0 daughter plants were derived from each of the mother plants in the treatments of 0, 1, 2, 3, and $4g{\cdot}L^{-1}$ dolomitic lime, respectively. The highest occurrence of daughter plants were observed in the treatments $2g{\cdot}L^{-1}$ dolomitic lime. The substrate pH and bicarbonate concentration of 'Ssanta' strawberry seedlings in the 1 and $2g{\cdot}L^{-1}$ dolomitic lime treatments were maintained at a proper range such as 5.6 to 6.2. The micro-nutrient contents of above ground tissue in mother plants were the highest in $2g{\cdot}L^{-1}$ and the lowest in $4g{\cdot}L^{-1}$ dolomitic lime treatment. The above results indicate that incorporation rate of dolomitic lime in acid substrate with the pH of around 4 is $2g{\cdot}L^{-1}$ to raise the 'Ssanta' strawberry in propagation.

Improvement of Proliferation Capacity of Non-adapted CHO Cells Subcultured Using Serum Free Media in Long-term Culture (무혈청 배지에서 계대배양한 비적응 CHO(Chinese Hamster Ovary) 세포의 증식력 개선에 관한 연구)

  • Lee, Seung-Sun;Lee, Jin-Sung;Byun, Soon-Hyu;Park, Hong-Woo;Choe, Tae-Boo
    • KSBB Journal
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    • v.21 no.4
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    • pp.248-254
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    • 2006
  • Animal cell culture industry has a large market and an exponential growth rate among biological industry field. Chines hamster ovary(CHO) cells are the most widely used cell lines for recombinant protein production. They can avoid infection from polio, herpes, hepatitis B, HIV, measles, adenovirus and etc. Moreover it is easy to transfection recombinant genes and possible to suspension culture. Serum free media is one of the most important factor of protein production. Because serum has problems. Serum is not defined the contents until now, it has a number of proteins, lipids, carbohydrates and unknown molecules that cause of risk involve in infection and high cost of product purification. CHO cell line cultured using serum free media were the basis of a very successful method to produce(glyco-)protein in mammalian cells, which are then used as pharmaceutical products. Also, the low protein content of the developed medium facilitates downstream processing and product purification. But non-adapted CHO cells have a limit of proliferation cultured using serum free media and it takes very long time to adapt non-adapted cells to serum free media. There are a number of causes of a limit of proliferation using serum free media. Absence of growth factors and growth stimulating molecules is a major factor of the reasons. It makes growth signals and moves cell cycle. And increase of cellular stress is another reason. It induces increase of intraceullar ROS concentration. The purpose of this study is about improvement of proliferation capacity of non-adapted CHO cells cultured using serum free media without adaptation process.

Quality Characteristics of Kochujang Prepared with Korean Single-Harvested Pepper (Capsicum annuum L.) (한국산 일시 수확형 고추를 이용한 고추장의 품질 및 저장 특성)

  • Kim, Kyung-Seon;Park, Jae-Bok;Kim, Sun-A
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.6
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    • pp.759-765
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    • 2007
  • This study was conducted to analyze the chemical properties of single.harvested pepper (YW211, YW213), and to investigate the change of kochujang quality by the addition of single-harvested peppers. Capsaicinoids content of YW211 was $271.65{\pm}25.10mg/100g$ and ASTA color value of YW213 was $212.71{\pm}2.38$, which were comparatively higher values than commercial red peppers. Mixed red pepper powder used for kochujang production were prepared with various mixing ratios of commercial red peppers (YY & GR) and single-harvested pepper (YW211 & YW213). Capsaicinoids content of YY, $3.98{\pm}0.24mg/100g$, was increased to $52.61{\pm}8.62mg/100g$ by mixing 30% YW211. ASTA color value of GR was $110.63{\pm}1.89$ and was increased to $130.01{\pm}1.31$ by mixing 30% YW213. The pH values of kochujang added YW211 or YW213 were slowly reduced and acidities were increased during fermentation; however, both values weren't statistically different. The contents of amino nitrogen increased until 60 days, and then decreased thereafter. Reducing sugars were increased considerably until 30 days, and reduced slowly after fermentation for 90 days.

Effects of Maltogenic Amylase on Textural Properties of Dough and Quality Characteristics of White Pan Bread (Maltogenic Amylase가 식빵반죽의 물성과 식빵의 품질 특성에 미치는 영향)

  • Yoon, Seongjun;Cho, Namji;Lee, Soo-Jeong;Moon, Sung-Won;Jeong, Yoonhwa
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.44 no.5
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    • pp.752-760
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    • 2015
  • Effects of maltogenic amylase on textural properties of dough and quality characteristics of white pan bread were investigated. White pan bread was prepared with four different levels of maltogenic amylase contents (M-1: 0.048 U/g, M-2: 0.060 U/g, M-3: 0.072 U/g, M-4: 0.084 U/g). The setback by amylograph for the control was $480.0{\pm}12.25$ Brabender Unit (B.U.) while M-4 showed the a setback of $215.0{\pm}5.00B.U.$ The absorption, mixing tolerance index, and stability by farinogram were not significantly different (P>0.05) for across all treatments. The area under the curve (135 min) by extensogram was higher than all samples. The texture profile analysis results showed that there was significant decreasing in hardness for the maltogenic amylase infused bread (P<0.05). M-3 and M-4 showed higher springiness and cohesiveness but lower hardness than control over 1 to 3 days, indicating possibly extended shelf-life. Imaging scan showed that air cell size less than $0.4mm^2$ for the control and M-4 were at rates of 94.90% and 95.70%, respectively. For sensory evaluation, M-3 and M-4 showed higher intensities than the control for taste, flavor, texture, mouthfeel, and moistness quality. These results imply that the quality of white pan bread could be improved by adding maltogenic amylase without the use of chemical additives.

Rate of Sediment Accumulation and Geochemical Characteristics of Muddy Sediment in the Central Yellow Sea (황해 중앙부 해역 니질 퇴적물의 지화학적 특성 및 퇴적률)

  • 윤정수;김여상
    • The Korean Journal of Quaternary Research
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    • v.16 no.1
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    • pp.1-16
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    • 2002
  • A total of 4 muddy sediment samples collected from the Central Yellow Sea were analyzed for chemical composition. The results are compared with the previously published Huanghe, Changjiang and Keum River geochemical data in order to understand provenance and sedimentation of fine-grained mud, and the sediment accumulation rates estimated. The sandy sediment facies is distributed in the eastern area, a patch of fine-grained mud exists in the western central prat, and the sandy mud and clay sedimentary facies shot. north to south zonal distribution in the central region. The content of calcium carbonate ranges from 2.8 to 10.5%, and its distributional trends to be more concentrated on the western muddy sediments near toward the China side rather than on the eastern sandy sediments. The accumulation rates obtained using Pb-210 geochronologies for the muddy sediments in the Central Yellow Sea showed ranges from 0.21 to 0.68 cm/yr or 0.176 to 0.714 g/$\textrm{cm}^2$. yr. The sedimentation rate from core CY96010 located in the eastern near side of Shandong Peninsula which is affected by the Huanghe River shows 0.68 cm/yr or 0.714 g/$\textrm{cm}^2$ . yr. The sediment cores CY96008 and CY96002 in the Central Yellow Sea, the estimated of sediment accumulation rates shows 0.21~0.23cm1yr or 0.176~0.220 9/$\textrm{cm}^2$.Vr respectively, which are much lower than above samples. These indicate that the muddy sediments in central area of the Yellow Sea may have received influence of the sediment discharge from the Huanghe River. The concentrations of Ca, Na, Sr, Ho, La, Tb, Ta and Ca/Ti ratio of the muddy sediments in the Central Yellow Sea are higher than those of the Changjiang sediments and lower than those of the Huanghe sediments. However, these element values showed similar concentration patterns than those of the Huanghe sediment. The element contents such as Fe, Ti, Nl, Co, Cr, Cu, Pb, Sc, Ce, Nd, Sm, Eu, Cd and Dy in the study area are higher than those of the Huanghe sediments and lower than the Changjiang River sediments, but these values showed close to resemblance content trends those of the Changjiang sediment. The concentration of Mn, K and Sr in sediments of the study area are similar to those of the Keum River and eastern Yellow Sea sediment. They are rich in Zn, Rb, Cd, U, Cs and Li than those of the other comparison legions. Therefore, the terrigenous materials sources of the muddy sediment in the Central Yellow Sea comes mainly from Huanghe River in the past and present, and also have party derived from the Changjiang and Keum River, while the biological deposit in this area are carried by the Yellow Sea Warm Current.

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Basic Studies for the Breeding of High Protein Rice. I. Comparison of the analytical methods for the measurement of the protein content in the brown rice (수두 고단백 계통육성을 위한 기초적 연구 I. 계통육성을 위한 조단백질 분석법의 비교)

  • Mun-Hue Heu;Hak-Soo SUH
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.12
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    • pp.1-5
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    • 1972
  • In order to compare the analytical efficiency of the Kjeldahal, Dye binding and Biurett method for the determination of nitrogen content in the brown rice, correlation coefficients were calculate with the analytical data obtained by the above mentioned 3 different methods for the brown rice of 36 varieties or lines grown at 5 different nitrogen levels (0, 7.5, 15.0, 22.5 and 30.0kg/10a). Analysis of variance were made for the data of 6 varieties among those 36, and compared the precision of the data obtained by the 3 analytical methods. The expenditure (in terms of chemicals and labour) required for the 3 methods are also compared. The results are summarized as follows; 1. The correlation between D. B. C. and Kjeldahl value were generally more significant than the correlation between the value of Biurett and the value of Kjeldahl. But, the D. B. C. method generally overestimates than the Kjeldahl method at both extreme low and extreme high nitrogen contents, and the Biurett method includes more dispersed error than other two methods, though the optical values are parallel to the Kjeldahl nitrogen values at any levels of nitrogen applied. 2. The varietal difference in nitrogen value obtained by the 3 methods were different at the different nitrogen level applied. That is the interaction between variety and analytical method, and between the nitrogen level and analytical method were significant statistically. 3. The coefficient of variance (C, V.) was largest in the data analyzed by Biurett method and next in the data analayred by D. B. C. method. In the data analyzed by Biurett, the C. V. increased along onglong increase of nitrogen applied. But, in the data obtained by D. B. C. or Biurett the C. V. increased along the decrease of nitrogen applied. 4. From the comparison of the expenditure (in terms of chemicals and labour) required for the analysis of 100 samples by 3 methods, it was noticed that, the Biurett or D. B. C. method largely curtail the chemical expenditure and labour costs. Especially the Biurett method could curtail more labour costs.

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Processings of Flavoring Substances from tow-Utilized Shellfishes (연안산 저활용 패류를 이용한 풍미소재의 개발)

  • OH Kwang-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.31 no.6
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    • pp.791-798
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    • 1998
  • To develop natural flavoring substances. optimal hydrolysis conditions for two stage enzyme hydrolysates (TSEH) using low-utilized shellfishes such as purplish clam and frozen oyster stored at $-20^{\circ}C$ for 60 days. The optimal conditions for TSEH method were revealed in temperature at $50^{\circ}C$ 3 hours digestion with alcalase (Aroase AP-10, $0.3%$ w/v, pH 8.0) at the 1st stage and $45^{\circ}C$ 2 hours digestion with neutrase (Pandidase NP-2, $0.3\%$ w/v, pH 6.0) at the 2nd stage. Among water extracts, autolytic extracts and 4 kinds of enzyme hydrolysates tests, TSEH method was superior to other methods on the aspect of yields, nitrogen contents, taste such as umami and control of off-flayer formation, and transparency of extracts. From the results of chemical experiments and sensory evaluation, we may conclude that TSEH from low-utilized marine products is more flavorable compared the conventional enzyme hydrolysates, it could be commercialized as the seasoning substances.

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