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Food Component Characterization of Muscle around Pectoral Fin, Salmon Fillet Processing By-products (연어 Fillet 부산물인 가슴지느러미 부근 근육의 식품성분 특성)

  • Heu, Min-Soo;Lee, Dong-Ho;Kang, Kyung-Tae;Kim, Hyung-Jun;Yoon, Min-Seok;Park, Kwon-Hyun;Kim, Jin-Soo
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.1
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    • pp.70-75
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    • 2009
  • For the effective use of salmon processing by-products, the food components of muscle around pectoral fin (MAPF) were investigated and compared with those of salmon fillet muscle (SFM). The proximate composition of MAPF was 64.4% for the moisture, 17.2% for the crude protein, 16.2% for the crude lipid and 1.4% for the ash. The pH, volatile basic nitrogen (VBN) content and yield of MAPF were 6.73, 7.8 mg/100 g and 7.4 (g/100 g SFM), respectively. The trichloroacetic acid (TCA) soluble-N content of MAPF was 479 mg/100 g, which was lower than that (612 mg/100 g) of SFM. The Hunter value of MAPF was 54.86 for L value, 22.08 for a value, 22.41 for b value and 52.35 for ${\Delta}$E value, which were similar to those of SFM. The total content in amino acids of MAPF was 17.1 g/100 g, its major amino acids were aspartic acid, glutamic acid, leucine and lysine. The major fatty acids of MAPF were 16:0, 18:1n-9 and 18:2n-6, 20:5n-3 and 22:6n-3. No differences were found in the major fatty acids and the major amino acids between MAPF and SFM. The calcium and phosphorus contents of MAPF were 19.1 mg/100 g and 211.7 g/100 g, respectively. These results suggested that MAPF could be used as seafood resources.

Physicochemical and Textural Properties, and Antimicrobial Effects of Low-fat Comminuted Sausages Manufactured with Grapefruit Seed Extract (자몽 종자 추출물을 첨가한 저지방 세절 소시지의 이화학적, 조직적 특성 및 향균 효과)

  • Chin Koo B.;Kim Wha Y.;Kim Kwang H.
    • Food Science of Animal Resources
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    • v.25 no.2
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    • pp.141-148
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    • 2005
  • This study was conducted to evaluate physicochemical and textural properties, and antimicrobial effects of low-fat comminuted sausages manufactured with sodium lactate $(3.3\%,\;SL)$ and various levels $(0.1\~0.3\%)$ of grapefruit seed extract (GSE, DF-100) during refrigerated storage for 10 weeks. Low-fat comminuted sausages (LFCS) has pH ranges of $6.09\~6.26,\;74\~76\%$ moisture, $<3\%\;fat,\;16\~17\%$ protein. The addition of SL $(3.3\%)$ and GSE with various levels $(0.1\~0.3\%)$ didn't impair water holding capacity (WHC), vacuum purge (VP) and Hunter color values (L, a, b). LFCS containing SL $(3.3\%)$ increased hardness and chewiness, whereas most TPA values were not affected by the addition of various levels $(0.1\~0.3\%)$ of GSE. LFCS containing $0.2\%\;or\;0.3\%$ GSE retarded the microbial growth of Listeria monocytogenes(LM). The addition of $0.3\%$ GSE in LFCS showed similar antimicrobial effect to $3.3\%$ SL, which kept $10^3 CFU/g$ until 10 weeks of refrigerated storage. Yellowness, VP and cohesiveness tended to be increased with increased storage time. These results indicated that the addition of $0.3\%$ GSE as a replacer for synthetic particularly paI1icuiarly inhibited the microbial growth of LM, resulting in antimicrobial effect similar to those of $3.3\%$ SL treatment without quality defects.

Storage Quality Characteristics of Milk Bread Added with β-Glucan from Agrobacterium spp. R259 KCTC 10197BP (Agrobacterium spp. R259 KCTC 10197BP로부터 생산된 β-Glucan 함유 우유식빵 저장 중 품질특성)

  • Kang, Eun-Young;Yang, Yun-Hyoung;Oh, Sang-Hee;Lee, Jeung-Hee;Chang, Kyu-Seob;Kim, Mi-Kyoung;Cho, Han-Young;Kim, Mee-Ree
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.35 no.5
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    • pp.613-621
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    • 2006
  • This study was performed to evaluate the storage quality of milk bread added with $\beta$-glucan (10 20 and 30%), which is a functional food material produced from Agrobacterium spp. R259 KCTC 10197BP. During storage ($20^{\circ}C$, 40% relative humidity) the pH of all breads gradually increased, although there were no significant differences in pH of the $\beta$-glucan added milk bread from those of the control. During storage, the moisture content of all groups decreased, however, moisture contents in the $\beta$-glucan added breads were higher than that in the control. Hunter color values ($L^*,\;a^*\;and\;b^*\;value$) of the milk bread added upto 20% $\beta$-glucan were not significantly different, but the lightness increased during storage. Rapid increase of hardness in the milk bread during storage was observed in control, while the hardness of $\beta$-glucan added bread increased slowly. Also, the degree of retrogradation of bread decreased as $\beta$-glucan addition amount increased. Sensory evaluation showed that the score of over-all acceptability of the bread added with 20% $\beta$-glucan was the highest among treated groups until four days of storage. This study confirmed that the addition of $\beta$-glucan to milk bread maintained the moisture content and delayed hardness during storage.

Studies on quality changes of ready-prepared conger eel products adding ginseng and pine mushroom during storage and sterilization (인삼과 송이를 첨가한 조리장어제품의 저장 및 살균방법에 따른 품질변화에 관한 연구)

  • 김혜영;임양이
    • Korean journal of food and cookery science
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    • v.19 no.3
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    • pp.396-402
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    • 2003
  • The aim of this study was to investigate the quality changes of retort pouched seasoned-conger eel products during a 60 day of storage at 4, 15 and -20$^{\circ}C$. The seasoned-conger eel products was sterilized at either 100 or 121$^{\circ}C$ for 90min., and then vacuum packed in plastic film bags. When comparing their duality before and after sterilization, the pH and VBN of all the products slightly decreased, while the TBA values slightly increased after sterilization. The color value, b, of the product decreased after sterilization, while the L value rarely changed. During storage the pH and VBN of all the products were little changed at the storage temperatures of 15 and -20$^{\circ}C$. The TBA values increased after 30 and 60 days at 15$^{\circ}C$, and at 4 and -20$^{\circ}C$, respectively. As for color difference during storage, the L and a values were little changed during storage, while the b value increased. In conclusion, the quality of the retort pouched seasoned-conger eel products remained good during the 60 day storage period when chilled and frozen after sterilization, and could be consumed as an instant food, keeping an appropriate content and soft texture.

Radioimmunoassay Reagent Survey and Evaluation (검사별 radioimmunoassay시약 조사 및 비교실험)

  • Kim, Ji-Na;An, Jae-seok;Jeon, Young-woo;Yoon, Sang-hyuk;Kim, Yoon-cheol
    • The Korean Journal of Nuclear Medicine Technology
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    • v.25 no.1
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    • pp.34-40
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    • 2021
  • Purpose If a new test is introduced or reagents are changed in the laboratory of a medical institution, the characteristics of the test should be analyzed according to the procedure and the assessment of reagents should be made. However, several necessary conditions must be met to perform all required comparative evaluations, first enough samples should be prepared for each test, and secondly, various reagents applicable to the comparative evaluations must be supplied. Even if enough comparative evaluations have been done, there is a limit to the fact that the data variation for the new reagent represents the overall patient data variation, The fact puts a burden on the laboratory to the change the reagent. Due to these various difficulties, reagent changes in the laboratory are limited. In order to introduce a competitive bid, the institute conducted a full investigation of Radioimmunoassay(RIA) reagents for each test and established the range of reagents available in the laboratory through comparative evaluations. We wanted to share this process. Materials and Methods There are 20 items of tests conducted in our laboratory except for consignment tests. For each test, RIA reagents that can be used were fully investigated with the reference to external quality control report. and the manuals for each reagent were obtained. Each reagent was checked for the manual to check the test method, Incubation time, sample volume needed for the test. After that, the primary selection was made according to whether it was available in this laboratory. The primary selected reagents were supplied with 2kits based on 100tests, and the data correlation test, sensitivity measurement, recovery rate measurement, and dilution test were conducted. The secondary selection was performed according to the results of the comparative evaluation. The reagents that passed the primary and secondary selections were submitted to the competitive bidding list. In the case of reagent is designated as a singular, we submitted a explanatory statement with the data obtained during the primary and secondary selection processes. Results Excluded from the primary selection was the case where TAT was expected to be delayed at the moment, and it was impossible to apply to our equipment due to the large volume of reagents used during the test. In the primary selection, there were five items which only one reagent was available.(squamous cell carcinoma Ag(SCC Ag), β-human chorionic gonadotropin(β-HCG), vitamin B12, folate, free testosterone), two reagents were available(CA19-9, CA125, CA72-4, ferritin, thyroglobulin antibody(TG Ab), microsomal antibody(Mic Ab), thyroid stimulating hormone-receptor-antibody(TSH-R-Ab), calcitonin), three reagents were available (triiodothyronine(T3), Tree T3, Free T4, TSH, intact parathyroid hormone(intact PTH)) and four reagents were available are carcinoembryonic antigen(CEA), TG. In the secondary selection, there were eight items which only one reagent was available.(ferritin, TG, CA19-9, SCC, β-HCG, vitaminB12, folate, free testosterone), two reagents were available(TG Ab, Mic Ab, TSH-R-Ab, CA125, CA72-4, intact PTH, calcitonin), three reagents were available(T3, Tree T3, Free T4, TSH, CEA). Reasons excluded from the secondary selection were the lack of reagent supply for comparative evaluations, the problems with data reproducibility, and the inability to accept data variations. The most problematic part of comparative evaluations was sample collection. It didn't matter if the number of samples requested was large and the capacity needed for the test was small. It was difficult to collect various concentration samples in the case of a small number of tests(100 cases per month or less), and it was difficult to conduct a recovery rate test in the case of a relatively large volume of samples required for a single test(more than 100 uL). In addition, the lack of dilution solution or standard zero material for sensitivity measurement or dilution tests was one of the problems. Conclusion Comparative evaluation for changing test reagents require appropriate preparation time to collect diverse and sufficient samples. In addition, setting the total sample volume and reagent volume range required for comparative evaluations, depending on the sample volume and reagent volume required for one test, will reduce the burden of sample collection and planning for each comparative evaluation.

Comparison of Ventilation Efficiency in an Enclosed and Conventional Growing-Finishing Pig House (개방형과 무창형 육성비육돈사의 환기효율 비교)

  • Song, J.I.;Choi, D.Y.;Jung, J.W.;Yang, C.B.;Choi, H.L.
    • Journal of Animal Science and Technology
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    • v.46 no.3
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    • pp.459-468
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    • 2004
  • An experiment was conducted to establish comparison of ventulation efficiency in an enclosed and conventional growing-finishing pig house. The main results of the experiment are as follows : In the established temperature was sustained at the level of summer 24.8${\sim}$29.1$^{\circ}C$, winter 17.9${\sim}$23.1$^{\circ}C$ during the experimental period of enclosed growing-finishing pig house, and conventional growing-finishing pig house was at the lovel of summer 24.7${\sim}$32.3$^{\circ}C$, winter 14.5${\sim}$18.2$^{\circ}C$ during the experimental period respectively. As for the results of dertimental gas(ammonia) concentration ratio analysis, while the conventional pig house sustained of summer 9.3${\sim}$16.9 mg/$\ell$ level, enclosed growing-finishing pig house sustained of summer 7.9${\sim}$16.1 mg/$\ell$, and the latter one is lower than that of the conventional growing-finishing pig house. Air flow rate on the floor level which is the low part of pen and the active area of pigs in the enclosed growing and finishing pig house during winter was measured at 0 to 0.87 m/s at the 0.01 to 2.73 m/s at the maximum ventilation efficiency. As for breeding pigs in summer, the pigs from the conventional pig house weighed 100.2kg, on the other hand, the pigs from enclosed growing-finishing pig house weighed 107.3 kg ; the differnce between the two kinds was about 7 kg. This was because the most adequate environment, which was not influenced by the exterior atmosphere, was offered to the pigs from enclosed growing-finishing pig house, and all of this could reduce pigs stress effectively.

Quality Characteristics of Muffins Added with Fucoidan Red Yeast (Monascus purpureus) Rice Powder (푸코이단 홍국쌀 분말을 첨가한 머핀의 품질 특성)

  • Choi, Young Ju;Choi, Kyung Ha;Park, Mi Hwa;Kim, Mi Hwang;Kong, Chang Suk;Kim, Se Won;Jung, Kyung Im
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.46 no.11
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    • pp.1358-1365
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    • 2017
  • This study evaluated the quality characteristics of muffins prepared with different amounts (0%, 10%, 20%, 30%, 50%) of fucoidan red yeast (Monascus purpureus) rice powder (FRYR). The weight and pH of muffins increased as the amount of FRYR increased. The height and baking loss rate of muffins significantly decreased when amounts of FRYR increased (P<0.05), whereas moisture content was not significantly different between all samples. L value and b value of muffins significantly decreased when amounts of FRYR increased (P<0.05). However, a value of muffins significantly increased when amounts of FRYR increased (P<0.05). Hardness, chewiness, and brittleness increased with increasing FRYR concentration. Cohesiveness was higher with 30% FRYR, whereas springiness was not significantly different between the samples. In the sensory evaluation, the appearance and crumb color of muffins was higher in groups containing 0% FRYR, whereas flavor, taste, texture, and overall acceptability scores were highest for muffins with 50% FRYR added. The total polyphenol content and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of muffins significantly increased with increasing addition of FRYR (P<0.05). Therefore, addition of FRYR could satisfy the sensory function and functional requirements of muffins. Furthermore, this study proposes the development of various products using fucoidan red yeast rice.

pH, Acidity, Color, Amino Acids, Reducing Sugars, Total Sugars, and Alcohol in Puffed Millet Powder Containing Millet Takju during Fermentation (팽화차조 첨가에 따른 조 막걸리의 양조 중 pH, 산도, 색도, 아미노산, 환원당, 총당 및 알코올 함량 변화)

  • Kim, Ji-Young;Yi, Young-Hyoun
    • Korean Journal of Food Science and Technology
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    • v.42 no.6
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    • pp.727-732
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    • 2010
  • The pH, acidity, color, amino acid, reducing sugar, total sugar, and alcohol contents of puffed millet powder supplemented with different concentrations of millet takju were investigated during 10 days of fermentation. The pH ranged from 4.06 to 4.58 at day 1 but decreased drastically to 3.55-3.64 at day 2. With the exception of day 1, a higher pH was observed with a higher concentration of puffed millet powder (p<0.05). Acidity tended to increase quickly over time, especially for the 0% sample after day 4 (p<0.05). The sudden increase of acidity at day 2 agreed with the pH decrease. A lower concentration of puffed millet powder resulted in a greater Hunter "L" value (p<0.05) and tended to show lower Hunter "a" and higher Hunter "b" values on the same day. Amino acids increased over time, and a higher concentration of puffed millet powder resulted in lower amino acid content on the same day after day 3 (p<0.05). After a rapid reduction in reducing sugar on day 2 (p<0.05), minimal differences were observed in the samples after day 4. The 75% puffed millet powder sample showed the highest reducing sugar content, except on days 8 and 9 (p<0.05). Total sugars decreased rapidly by day 3, and then either remained unchanged or decreased after day 4. Higher alcohol concentrations were observed with higher concentrations of puffed millet powder, except on day 1 (p<0.05).

Effect of Ozone and Anion Treatment for Livestock Drinking Water (오존$\cdot$음이온을 이용한 가축음용수 처리효과)

  • Choi H. C.;Lee D. S.;Kang H. S.;Kwon D. J.;Yoo Y. H.;Yeon K. Y.;Song J. I.;Yang C. B.;Kim Y. K.
    • Journal of Animal Environmental Science
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    • v.10 no.2
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    • pp.87-92
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    • 2004
  • This research was carried out to investigate the effects of ozone and anion treatments in improving the quality of the drinking water far livestock. The drinking water was treated with an ozone concentration of 0.658 $\~$0.722 g/h and with anion of 3.27 $\~$ 6.17$\times$1,000,000 pieces/sec. With the ozone and anion treatments, the pH was significantly increased from a range of pH 6.38 $\~$ 7.14 to a range of pH 7.5 $\~$ 7.8(P<0.05). Also, with the ozone and anion treatments, the dissolved oxygen (DO) concentration in the drinking water was increased from a range of 2.0 $\~$ 3.5 mg/$\iota$ to 5.5 $\~$ 6.1 mg/$\iota$(P<0.05): the DO decreased in the control. The dissolved ozone was not increased in the beginning of the experiment, but was increased by 0.48$\~$0.56 mg/L after 48 h of the ozone and anion treatment. The colony numbers of Staphylococcus aureus, Salmonella enteritis, and Escherichia coli disappeared after one hour of ozone and anion treatment.

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Studies of Eri-Silk Cultring in Korea (한국피마잠사개발에 대한 연구)

  • 최병희;김재두;박창준
    • Journal of Sericultural and Entomological Science
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    • v.9
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    • pp.49-66
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    • 1969
  • Eri-silkworm is known as a tropical insect where as poly-voltine type in that area. It eats caster oil plant leaves which are cultivated as an every year cultivatable seed oil use in this country, even though it grows for many years in tropical countries. That is why, farmers have freedom for its cultivation in any year if they want. Therefore, eri-silkworm rearing service is flexible for its diet procurment as wish of farmer. The eri-cocoon price or economical fluctuation may be reactable for the rearing work not like as mulberry cocoon. Fortunately, it also eats cynthia tree leaves. Standing from such a easy condition, the authors have studied about this problem since 1963 to develope a culturing method of eri-silkworm rearing in this country and the authors brought out the matters to be produced as an industry scale. Here, the authors summarized their works of the results covering with thirty three work tables. The obtained results are as follows.

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