• Food Science of Animal Resources
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• v.44 no.3
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• pp.684-698
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• 2024

We investigated Cissus quadrangularis L. powder (C) use as a natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five distinct Tteokgalbi samples were treated: one without any additives (negative control, NC), one with 1.00% C (C1), 2.00% C (C2), 4.00% C (C3), and 0.10% ascorbic acid (positive control, PC). C addition resulted in changes in composition, quality, and sensory attributes. Moisture content decreased with higher C levels; crude protein varied among the groups, with C1 having the highest crude protein levels and C3 the lowest. Crude fat decreased with increasing C concentration, whereas the carbohydrate content increased. The water-holding capacity notably decreased in the C3 group, resulting in increased cooking loss with higher C concentrations. C treatment altered color and texture, reducing CIE L^* and increasing CIE a^* before cooking and increasing CIE L^* and CIE a^* after cooking. CIE b^* decreased before cooking but increased thereafter. C-treated Tteokgalbi was less cohesive, chewy, and brittle compared to the NC. The C treatment increased the total phenolic and flavonoid contents and enhanced radical scavenging capacities. It also affects storage characteristics, lowers pH, and increases 2-thiobarbituric acid reactive substances values. The microbial counts were lower in C2 and C3 after 11 days. These findings suggest the potential use of C as a natural meat additive.

• Korean Journal of Poultry Science
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• v.33 no.3
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• pp.217-224
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• 2006

This study was carried out to investigate the effect of food-waste(FW) between weeks(0, 1, 2, 3, 4 week) and additive levels(0, 1, 3, 5, 10, 20%) on egg production and egg qualify in laying hens. One hundred sixty two White Leghorn laying hens at fifty weeks of age were used for this work. There was no significant difference on feed intake, egg production, and egg weight among all treatments. But, 20% FW group was decreased at 1, 2, and 3 week on egg production and it was recovered at 4 weeks(p<0.05). There was no difference on the eggshell thickness and egg yolk index among all treatments. However, eggshell breaking strength were $4.13kg/cm^2\;and\;4.04kg/cm^2$ at 3 week and 4 week, individually, and there was difference on eggshell breaking strength(p<0.05). Haugh unit and egg yolk color were high at 20% FW group as 92.3 and 9.4, individually, and there was shown the significant increasing in weeks and additive levels(p<0.05). Conclusionally, 20% FW group was decreased on egg production, while 5% FW group was maintained on egg production, and haugh unit and egg yolk color were cleary developed. Therefore, if the nutrients balance of FW diets were controlled, FW diets will be used with one of the valuable feed sources.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.383-387
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• 2000

To investigate availability of color value as quality standard for grading of salt-fermented fish sauces, the effect of storage period, dilution ratios, additives (glucose, MSG, IMP) and pigments (caramel and tar) on the changes of color value were measured by spectrophotomeky. The highest absorbance was scanned at 453 nm in fish sauces (anchovy and northern sand lance) without regard to storage periods, dilution ratios, pigments and additives. Absorbance at 453 nm was gradually increased during storage in fish sauces, and absorbance of northern sand lance sauce was higher than that of anchovy sauce during fermentation. There were almost no differences according to concentration of additives in fish sauces added additives during storage. But in case of fish sauces added pigments, absorbance increase of fish sauces added tar pigment was faster than that of caramel pigment during storage. The results suggest that color value is inadequate as quality standard for grading of salt-fermented fish sauces.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1089-1094
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• 1996

The in vivo effect of tyrosinase inhibitors in the melanogenesis of gold fish (jet black color) was evaluated by measuring surface color and observing melanin pigment. The fish was firstly cultivated in 0.9% NaCl solution for 1 week to induce melanogenesis, and then, it was transferred to each treatment group containing tyrosinase inhibitor. The fish was grouped into control. food additive group (addition of 5 mM glutathione, 5 mM cysteine, and 1 mM benzoic acid), microbial inhibitor group (addition of culture broth of Aspergillus oryzae in shiitake and glucose medium), and plant extract group (addition of the mixed extracts of green tea, beet, red chicory, and nameko). After 6 days, the fish was anesthetized by electric shock, and color of pectoral region, lateral region, and dorsal fin was measured. Hunter's L and b values of treated group were generally higher than those of control group, indicating that the tyrosinase inhibitors could inhibit the melanogenesis of the fish. Effect of plant extract was apparent, though relatively weak, not because it did not work in vivo, but because a sufficient amount of extract could not be added to fish globes. If a large amount of extract was added, fish gradually died due to a microbial contamination. Microscopic observation of melanin in lateral scale and dorsal fin showed that in the treated groups with tyrosinase inhibitors, the number of melanophore per unit area and the size of one melanophore decreased.

• Journal of the Korean Society of Food Culture
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• v.35 no.4
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• pp.387-391
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• 2020

This study assessed the color, polyphenol content, and sensory characteristics of dressing containing varying concentrations (0, 3, 6 and 9%) of freeze-dried Natto. We determined that the absence of freeze-dried Natto (0%) imparted the highest additive value for both L and a, b. The polyphenol contents obtained were 0.63, 0.69, 0.74, and 0.82 mg/g for 0, 3, 6 and 9% of dressing containing freeze-dried Natto, respectively. The appearance, color, taste, texture, and overall preference of dressings with freeze-dried Natto showed significant differences between the samples. The overall preference was highest at 5.92 points, with dressing containing 9% Natto. The quality characteristics of the 9% added samples exhibited significantly higher values as compared to those of the controls, raising the possibility of development as a health-functional dressing.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.3
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• pp.421-427
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• 2009

A mixture of three dietary medicinal herb extracts (MHE, mulberry leaf:Japanese honeysuckle:goldthread = 48.5: 48.5:3.0) was prepared as an additive of hen's feed. One hundred-eight, 28-wk-old Lohmann Brown hens were assigned randomly with three levels of MHE in the diet (0, 0.3, and 1%). Hens were fed for 6 wks and eggs were collected in the 6th week, and stored at $4^{\circ}C$ for 14 days to investigate the effect of MHE on the quality and oxidative stability of eggs. Internal quality of the egg including weight, shell color, albumen height, yolk color, shell weight, shell thickness, and Haugh units was not different among the dietary treatments. The oxidation stability of raw and cooked egg was determined by 2-thiobarbituric acid reactive substances (TBARS) value, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and 2,2'-azinobis(3-ethylbenzonthianoline-6-sulfonic acid) ($ABTS^{+}$) radical reducing ability. Results indicated that TBARS value at day 0 and $ABTS^{+}$ radical reducing ability of eggs from hens fed MHE were higher than from the control group. However, DPPH radical scavenging activity showed no difference in both raw and cooked samples. Results of the present study indicate that dietary MHE may slightly enhance the oxidative stability of eggs.

• Korean Journal of Agricultural Science
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• v.42 no.3
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• pp.253-259
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• 2015

This study was conducted to investigate the effect of different additives on the growth performance, feed efficiency and carcass characteristics in Holstein steers during 18month fattening periods. Twenty four Holstein steers, 5months of age and 176.6kg, were randomly allocated to 3 experimental groups 8 animals each for 18-months feeding trial. The groups were control (not additive), T1 (fed zinc, Vitamin C) and T2 (fed zinc, Vitamin C, Vitamin B6 and Selenium). According to feeding additives, final weight was not significantly different among the treatment groups, tended to be high at T2 group (827kg) compared to the other groups. Average daily gain was not different among the treatment groups during the experimental periods, but T2 group was significantly greater than T1 group in growing stage (p<0.05). The feed additives had no effects on DMI during experimental periods. Feed conversion ratio of T1 group in growing stage was significantly higher than those of other groups (p<0.05), average feed conversion ratio was tend to be decreased at T2 group rather compared with other groups. In the results of yield traits, carcass weight were relatively higher in T2 group than other groups (p<0.05). Rib-eye area, back fat thickness and yield index were similar between groups. In quality traits, marbling, meat color, fat color, texture and maturity were not significantly different among the groups. In economic efficiency, income was highest at T2 group as 91~393 thousand won among 3 groups.

• Journal of the Korean Ceramic Society
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• v.11 no.2
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• pp.3-10
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• 1974

For the manufacture of the silver-yellow glass, silver nitrate was used as a colorant in the base glass of $K_2O$-CaO-$SiO_2$ system. The latter in which the optimum condition was revealed showing beautiful yellow color had been selected among others after the preparatory studies to choose base glass. Other base glass systems considered were $Na_2O$-CaO-$SiO_2$, $R_2O$-PbO-$SiO_2$ and $R_2O$-PbO-BaO-$SiO_2$. The color developed on the specimen in various conditions was examined, using spectorphotometer, in term of the changes in absorbance with wavelength in the visible range. Experimental variables were the amount of the colorant and the additives, reheating temperature and time. The additives such as ZnO, BaO, $B_2O_3$ and $As_2O_3$ were added to increase the coloring action. It was observed that as the amount of silver increased in the base glass the absorbance around $410{\mu}m$ showed the increasing tendency, but the width of absorption curve was wider. Hence, the optimum amount of silver appeared to be 0.11~0.12%. It was found that ZnO was effective additive when present about 0.1%, while $As_2O_3$ ineffective rather retarding the coloration. Borax and $BaCO_3$ were proved effective when contained separately, but appeared ineffective when coexisted. Proper reheating temperature and time was ranged 550~$580^{\circ}C$ and 50~60 minutes. The higher the reheating temperature and the longer the reheating time, the absorbance was increased, while the width of absorption curve was wider. The colored glass prepared in the present experimental condition was found to have good water-resistance for the decorative purpose.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.344-348
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• 2001

This study was carried out to examine the effect of vitamin E additive supplements on the meat quality of finishing pigs. Two treatments were provided as commercial diet and commercial diet +vitamin E 200 IU. Dressing percent and carcass length were not different between treatments. Longissimus muscle color and longissimus muscle firmness were a significant differences between two treatments(P<0.05). However, longissimus muscle marbling. longissimus muscle loin area and back fat thickness were not significantly differences. Water holding capacity was increased along the level supplement of vitamin E increased(P<0.05). However. there were not differences on shear force, thawing loss, and cooking loss between treatments. L*, a*, b* and TBARS value were not different between treatments. In conclusion. longissimus muscle color and water holding capacity were affected by vitamin E supplement.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.94-102
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• 2005

The purpose of this study was to investigate the antioxidative effect and quality characteristics of cookies made with Lycii fructus powder(LFP). The cookies were stored at $50^{\circ}C$ for 40 days. The LFP additive increased the moisture, ash, crude protein and volume of the cookies. When LFP was added at $5\%$ into the cookies, the spread ratio was higher than for the control, the $10\%$ and the $20\%$ LFP cookies. As more LFP was added, the L-value decreased, and the a--values and b-values increased for the color values. For the textural characteristics, springiness and cohesiveness of the control cookies were the highest among the samples, the other side, brittleness and gumminess were higher in cookies made with LFP than in the control cookies. Overall, the cookies made with $5\%$ LFP were preferred more than the other cookies, as tested forby sensory evaluation. The cookies made with LFP contained mostly palmitic acid (C16:0) followed by oleic acid (C18: 1) and stearic acid (C18:0). The acid value, peroxide value, and thiobarbituric acid value were lower in cookies made with $5\%$ and $10\%$ LFP than in those cookies made with $20\%$ LFP and the control cookies.