• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.219-228
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• 2003

Two experiments were conducted to investigate the influence of dietary supplementation of yeast culture on the nutrient digestibility, performance and meat quality in growing-finishing pigs. Corn-soy basal diets contained 20, 18, and 16% CP and 3,265kcal/kg ME at different growth stages. One hundred and twenty pigs(8wk-old) were allocated into four supplementation levels of yest culture (0, 0.1, 0.2, 0.4%) in Expt 1. Weight gain, feed intake and feed efficiency were periodically recorded for 112 days. A metabolic feeding trial was conducted to measure the nutrient digestibility. Physical and chemical characteristics of the Longissimus Dorsi muscle(LM) from the pigs were measured at the end of experiment (Expt 2). In Expt 1, weight gain and feed efficiency were not different among the dietary treatment groups during the overall period. The digestibilities of protein and fiber were greater in 0.1% and 0.2% yeast culture-supplemented groups than in control (P<0.05). However, fat and ash digestibilities were not improved by the dietary treatment. In Expt 2, the LM protein content in 0.1% yeast culture-supplemented group, but not in 0.2% or 0.4%-supplemented group, was greater than that in the control group (P<0.05). The LM pH, purge loss, cooking loss and color were not affected by the dietary treatment. The LM shearing force was less in 0.2% yeast culture-supplemented group than in the control group (P<0.05). Other LM physicochemical properties did not differ between the dietary treatment groups. Total saturated and unsaturated fatty acids percentages and total cholesterol content of the LM did not differ across the dietary treatment groups.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.271-276
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• 1993

This study was carried out to prepare anchovy based powder for instant soup packed in tea bag which can be used handily as a extractives, and to determine the taste compounds of extractives of anchovy based powder for instant soup. The anchovy based powder for instant soup was made by adding of 72% in the redried anchovy, 14% in the sea tangle, 7% in the mushroom and 7% in the katsuobushi to the total mixtures. And the anchovy based powder for instant soup was packed in tea bag. The desirable extraction time are 5 min in package in tea bag with air permeability $100\;m^3/m^2/min$ and over 20 min in package in tea bag with air permeability $65\;m^3/m^2/min$, respectively. Judging from the result of extraction rate of total nitrogen, color and sensory evaluation in extractives of anchovy based powder for instant soup extracted by optimal extraction time, the quality in extractives of instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$ was superior to those of instant soup unpacked in tea bag and of instant soup packed in tea bag of air permeability $65\;m^3/m^2/min$. The principal taste compounds of extractives of anchovy based powder for instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$ were IMP (9.26 mg/100ml in 5% solution) and free amino acids (24.30 mg/100 ml in 5% solution) such as histidine, proline, lysine and taurine. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of extracives of anchovy based powder for instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$.

• Applied Biological Chemistry
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• v.29 no.2
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• pp.130-137
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• 1986

The five fish meal kojis which contained various ratios of barley were prepared and processed to produce six different fish-soy sauces. The chemical compositions including enzyme activities during fermentation were determined and sensory evaluation was done and changes of absorbance during heating process were also measured. The contents of reducing sugar increased until 12 hours, then slightly decreased and maintained constant level after 36 hours during koji making. The contents of total nitrogen were proportional to the amount of fish meal used in koji. The activities of amylase and protease were increased until 48 hours and then were not changed during koji making. The contents of reducing sugar were increased until 50 days and then were not much changed during koji making. The contents of nitrogen and amino nitrogen in sauces were increased gradually during fermentation. The total acid contents of sauces were increased until 70 days, after which it was constant during fermentation. The absorbances of sauces were increased with time during heating process. In sensory test, the fish-soy sauce the ratio of fish meal: barley of which was 10 : 16 received the highest score for flavor of sauce and the conventional soy sauce, for color and taste in a soup test. Fish-soy sauce resulted good quality when the ratio of fish meal to barley was 10 to 13 and 10 to 16.

• Food Science and Preservation
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• v.17 no.1
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• pp.1-8
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• 2010

We investigated the effect of freezing on changes in the chemical components of semi-dried red pepper (SDRP). We used storage temperatures of $0^{\circ}C,\;-10^{\circ}C,\;-20^{\circ}C,\;and\;-70^{\circ}C$. After 30 days of storage, capsaicin content had decreased by 40% at $0^{\circ}C$ and by 21% at $-20^{\circ}C$. Initial vitamin C content was 1,358.02 mg%. Compared with control, the $0^{\circ}C$ storage group showed a significant decrease in vitamin C content but no such decrease was noted in the $-20^{\circ}C$ and $-70^{\circ}C$ storage groups after 30 days. ASTA values were not influenced by storage temperature or period, in agreement with previous results. We concluded that storage was effective at temperatures of less than $-20^{\circ}C$. Next, both dried red pepper (DRP) and SDRP were stored at $-20^{\circ}C$ for 12 months. DRP had the lower level of capsaicinoids (55.01 mg%) owing to the long drying time. After 12 months, SDRP capsaicinoid had decreased by 30-33%, compared with a decrease of 54% in DRP. Initial vitamin C contents were 721.48 and 955.25 mg% in DRP and SDRP, respectively, and, after 12 months, vitamin C loss in the SDRP group (37%) was less than that in fresh red pepper (FRP) samples (45%). Initial $\beta$-carotene content was greatest in the FRP group (259.82 mg%), and that of DRP decreased by 20% after 12 months. The color a/b value of SDRP (1.40) was greater than that of DRP (1.00).

• Food Science and Preservation
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• v.17 no.1
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• pp.50-57
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• 2010

To develop a new functional kimchi with antioxidative properties, salted baechu was soaked in black rice water extract for 6 h at room temperature. The antioxidative property of the water extract was $78.75{\pm}1.18%$ that of the control (0.1% [w/v] alpha-tocopherol). The black rice gel was added to the baechu kimchi preparation. The color of baechu kimchi treated with black rice water extract changed to dark violet and/or black. Control kimchi and black rice water-treated kimchi were stored at $4^{\circ}C$ for 30 days. No significant differences were detected between the control and the black rice water-treated group in the early stages of fermentation. As fermentation time increased, pH decreased and titratable acidity increased rapidly in control kimchi. However, such marked changes were not evident in test kimchi. The hardness value of black rice water-treated kimchi was higher than that of control kimchi after the midpoint of the fermentation period. The storage life of baechu kimchi treated with black rice water extract was prolonged by up to 5 days compared with control samples, owing to a decline in lactic acid bacteria and yeast levels during the final fermentation period in black rice water-treated kimchi. The total phenolic levels and the antioxidative capacity of black rice water-treated kimchi (83%) were approximately 1.5-fold higher than in control kimchi (57%). In sensory evaluation, black rice water-treated kimchi scored higher than did control kimchi using a blind test protocol.

• Journal of the Korea Organic Resources Recycling Association
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• v.12 no.3
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• pp.95-111
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• 2004

This research sought to determine the status of the installation and operation of composting facilities of domestic public resource-making facilities and come up with corresponding improvement measures. The composting facilities were the most extensively installed of related facilities with over a 0.5 ton treated volume per day. The monthly and yearly carry-in volume of food waste were found to stand at 1,101.7 tons per day and 930.9 tons per day, thus falling short of the average planned volume of 1,270.9 tons. Many composting facilities, which were installed in areas for which factory registration were not approved, did not get approvals. Composting facilities underwent operation stoppage mainly due to faulty fermentation and crushing equipment. Mainly metals contained in food waste caused faults to the crushing equipment, thus requiring a facility designing against faults and corrosion. The initial water content was found to stand at 50-60%, thus complying with the requirement. However, since the composting food waste had an appropriate mixture of sawdust, food waste, and returned compost, it should meet the initial conditions. For fermentation facilities, the duration time for fermentation was 15 days, and post-fermentation tanks required 21 days of duration time, thus establishing the minimum criteria. However, some facilities did not meet the requirements, taking more time in decomposition, thus suggesting a need to determine the duration time according to facilities. In composting food waste, microorganism-based thermal oxidizer-operated fermentation tanks should be used to ensure an economic operation. On the contrary, 14 out of 25 survey targets heated fermentation tanks in any form. These thermal facilities contain the growth of bacteria, lowering chemical reaction in composting; thus composting facilities should be basically designed to use microorganism-based thermal oxidizers in drying water. An average daily volume of food waste and supplementary materials that was injected in producing compost was 22.8 tons. This volume produced 7.3 tons of compost per day, decreasing 68%. Properties of produced compost were analyzed by its color, absence or presence of remaining decomposition heat, and smell, to assess the quality. As a result, the composting process was not properly installed nor operated in about 50% of composting facilities. Compost should be produced to be soil-friendly.

• Korean Journal of Agricultural Science
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• v.6 no.2
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• pp.205-212
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• 1979

Red pepper paste were prepared by using various raw materials such as rice, glutinous rice, polished barley, polished wheat and corn powder, and their chemical compositions including reducing sugar, amino-N and ethanol were analyzed during the period of aging in order to elucidate effects of these starchy materials on the compositions and qualities of the products. The results obtained are summarized as follows: 1) Koji of these materials were manufactured respectively by inoculating a strain of Asporyzae and their activities of protease and saccharifying amylase were determined. Wheat koji was found to have the highest level of protease activity among the koji, while glutinous rice koji had the strongest amylase activity. 2) Contents of moisture, crude protein, crude fat, and sodium chloride in the red pepper pastes were not changed significantly, however total sugar content was decreased during the period of aging. 3) After 60 days of aging, the highest amount (160mg%) amino nitrogen was detected in the red pepper paste of polished wheat, but higher levels of reducing sugar and ethanol contents were detected in that of glutinous rice. 4) Amino acids in the products were analyzed after 60 days of aging: a) Total 17 amino acids were detected. b) Free amino acid ratio to total amino acid content was approximately 35 percent in average. c) Free glutamic acid was higher than any other free amino acid In the amount and free ratio, but free methionine was lower. d) Lysine content was relatively high, while histidine and glycine were detected in trace. 5) Sensory tests including color, odor and taste on the products resulted in the highest mark for the red pepper paste of glutinous rice but in the lowest mark for that of corn powder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.548-553
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• 2010

This study was carried out to compare the physicochemical characteristics of Korean traditional wines fermented by addition of sorghum (Sorghum bicolor) using different nuruks (SH and BS nuruk). The alcohol contents of the fermented wines ranged from 12.36 to 13.21%. The brix degrees of sorghum wines fermented using SH and BS nuruks were $8.6\sim17.9^{\circ}Bx$ and $7.6\sim20.0^{\circ}Bx$ on addition ratio, respectively. Wine no addedsorghum using SH and BS nuruks showed pH 3.74 and 3.40, total acidity of 1.40 and 1.51%, and 0.441 and 0.149 of turbidity. With increase of sorghum addition, brix degree, pH, turbidity and L-value decreased whereas total acidity and a-value increased. Total color difference (${\Delta}Eab$) parameters of wines fermented in 30, 70 and 100% sorghum addition using SH and BS nuruk were 4.33, 6.63 and 26.13, and 4.08, 5.29 and 10.59. Glucose content decreased with increasing amounts of sorghum. Organic acids such as lactic acid and acetic acid were predominantly detected in the fermented wine. Finally, based on sensory evaluations, the wine fermented by BS nuruk showed the best overall quality at 30% sorghum addition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1402-1408
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• 2012

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as food. In this study, antioxidant activities, proximate composition and physiochemical characteristics of mulberry pomace were evaluated and compared with those of mulberry fruit or mulberry concentrate. Mulberry fruit was pressed and filtered. The filtrate and residue were used as mulberry juice and mulberry pomace, respectively. Mulberry juice was evaporated, after which a concentrate ($24.7^{\circ}Brix$) was obtained. Moisture contents of mulberry concentrate, freeze-dried mulberry, and pomace were 68.7%, 6.03%, and 7.32%, respectively. Reducing sugar contents were 45.7% in freeze-dried mulberry, 24.5% in pomace, and 30.9% in mulberry concentrate. The pH and acidity of the three samples ranged from 5.80~5.92 and, 0.035~0.080%, respectively. Carbohydrate and crude ash contents were the highest in mulberry fruit, whereas crude protein, fat, and fiber contents were the highest in pomace. Redness of the Hunter color system was 4.7 in mulberry and 4.3 in pomace. Total phenolic content was the highest in mulberry fruit, whereas total flavonoid content was the highest in pomace. Antioxidant activities (DPPH, hydroxyl, and ABTS radical scavenging activities) were enhanced in the order of mulberry fruit> pomace> mulberry concentrate. Especially, antioxidant activities, such as DPPH and hydroxyl radical scavenging activities, of mulberry pomace were similar with those of mulberry fruit. Based on these results, freeze-dried mulberry pomace may be considered as a functional as well as an additive material for food processing.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.226-234
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• 2016

In this study, the possibility of developing new type of yanggaeng has been reviewed by evaluating physio-chemical and sensual characteristics of new yanggaeng products using 5~20% of powder of plantain that is a hardy plant resource from most of hillside in Korea. The moisture contents of plantain powder was 1.9%, DPPH radical scavenging ability was 15.67 mg/mL, and total polyphenol contents was 7.00mg/g. By increasing the adding rate of plantain powder the moisture contents and pH of yanggaeng were decreased. From chromatography, by increasing the adding rate of plantain powder the brightness, L-value was decreased along with redness, a-value, yellowness, and b-value. The a-value of sample group adding 5% of plantain powder was the highest and that of sample group adding 20% was the lowest (p<0.001). From texture measurement shown that the hardness of sample group adding 5% of plantain powder was the highest by 3,937.04 and that of sample group adding 20% of plantain powder was the lowest by 2,153.59. The springiness of sample group adding 5% of plantain powder was the highest by 6.79% and that of sample group adding 20% of plantain powder was the lowest by 4.76%. The cohesiveness of sample group adding 20% of plantain powder was the lowest by 177.35 and it was significant (p<0.001). The result of sensory test showed that sample group adding 10% of plantain powder achieved the highest appraisal from most factors, such as color, scent. sweetness, chewiness, moist level, softness level and total preference. As shown from the above results, the sensory preference of yanggaeng can be improved by adding proper volume of plantain powder while making it, so it is understood that the addition of plantain powder in making yanggaeng would give better possibility in commercialization. By considering sensory preference factor the 10% addition rate of plantain powder while making yanggaeng would be the most proper recipe.