• Food Science of Animal Resources
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• v.33 no.6
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• pp.744-751
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• 2013

The objective of this study was to assess the physicochemical and sensory changes of a kefir manufactured by a two-step fermentation (MTY, $1^{st}$ step: $37^{\circ}C$ for 9 h; $2^{nd}$ step: $24^{\circ}C$ for 15 h) and compare it with kefirs produced by two conventional methods (GTY, fermentation at $37^{\circ}C$ for 24 h; KEY, $22^{\circ}C$ for 24 h). Rapid changes in pH and titratable acidity (TA) were observed in samples from all three manufacturing methods during fermentation process and storage period. Lactic acid bacteria (LAB) counts of MTY increased gradually up to 12 h of fermentation, reaching 9.28 Log CFU/mL, with maximum value observed in this experiment of 9.48 Log CFU/mL. The LAB counts of all samples decreased significantly during storage. The highest viscosity was observed for MTY (1750-1771 cPs), compared with the lowest viscosity observed for KEY (1250-1277 cPs). The viscosity of all samples increased slightly during storage (1250-1805 cPs, p<0.05), as well as carbon dioxide content (0.01-1.36%, p<0.05), except for GTY. The most significant increase in alcohol concentration during storage period was seen in MTY from 0.01% to 1.36% (p<0.05). MTY scored significantly higher in most items of the sensory analysis, indicating that the product manufactured by the two-step fermentation method is more acceptable compared with conventionally produced kefirs.

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.226-232
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• 2009

The effects of UV-C irradiation on the quality characteristics of powdered foods, sunsik and misutkaru, were examined during storage, where samples were irradiated at doses of 27, 54, and 108 kJ/$m^2$, respectively. In addition, sunsik and misutkaru samples were inoculated with Enterobacter sakazakii as a pathogen and then irradiated at doses of 0.5, 1, and 5 kJ/$m^2$, respectively. After treatment, the sunsik and misutkaru samples were stored at $20^{\circ}C$. The microbiological data represented that populations of total aerobic bacteria, Bacillus cereus, and E. sakazakii were significantly (p<0.05) reduced with increasing UV-C doses. In addition, UV-C irradiation did not cause inferiority in the color quality of the samples during storage. Sensory evaluation results also indicated that there were no significant differences (p<0.05) among the irradiated samples. These results suggest that UV-C irradiation may be useful in maintaining the quality of sunsik and misutkaru during storage.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.8
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• pp.1197-1204
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• 2013

This study was carried out to investigate the physicochemical and sensory properties of milk with added powdered peanut sprout extract microcapsules (PPSEM) during the storage at $4^{\circ}C$ for 16 d. The size of PPSEM varies from 3 to $10{\mu}m$ as observed by the scanning electron microscopy (SEM). The pH values of all samples ranged from 6.8 to 6.6 during the storage. Release of resveratrol for 0.5 and 1% PPSEM addition was about $0.89{\mu}l/ml$ and TBARS value found to lower during storage of 16 d. The $a^*$ and $b^*$ color values of high concentrations (1.5, 2.0, 2.5 and 3.0%) of PPSEM-added milk samples were significantly increased during the storage (p<0.05). The sensory test revealed that the overall acceptability of PPSEM (0.5 and 1%) added milk sample were quite similar to that of control. Based on the data, it was concluded that the low concentrations of the microcapsules (0.5 and 1.0%, w/v) could be suitable to produce the microcapsule-supplemented milk without significant adverse effects on the physicochemical and sensory properties of milk.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.211-224
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• 2012

Eggplant pickles were classified into three groups based on salt concentration (1, 3, 5%) and three groups based on drying time (30, 60 and 120 minutes), followed by storage at $5^{\circ}C$ for 28 days. Raw eggplant contains 94.82% water content. The increase in salt concentration and drying time caused a decrease in the moisture content. Compared to the 0.27% ash content of raw eggplant, the ash content of eggplant pickles increased noticeably with increasing salt concentration due to penetration into the eggplant pickles. pH values decreased significantly as the levels of salt concentration and dying time increased (p<0.05). In terms of storage time, pH values decreased from 21 days. The variation in salinity increased significantly as the concentration of salt increased. Compared to normal pickles salted at 5.39% salinity, eggplant pickles constituted 0.27~0.77% (1%), 0.40~1.14% (3%), and 0.47~11.20% (5%) 'low-salinity' eggplant pickles. Reducing-sugar content differed on the dates of 7, 14 and 21 in drying time and at 3% salinity. Hardness differed at 30, 60, and 120M on the 28th and 1, 5% salt concentration. Resilience differed according to drying time and from dates of 0 to 14th. The number of total microbes decreased at low salinity. In terms of storage time, the number of microbes tended to decrease after the 21st. In the consumer preference test, lightness of 5%-30M was the highest value.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.4
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• pp.582-587
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• 2007

The pale, soft, exudative (PSE) syndrome lowers storage quality and consumers acceptability in the particular meat. With the increase in the consumption of parted chickens in Korean meat consumption trade, a parallel increase in the concern over the PSE status of chickens have been noticed. The present study focused on the PSE status of broiler's breast to investigate the effects of different degrees of PSE on its quality and storage characteristics. A total of 46 broiler chickens of 35 days old averaging 1,251-1,350 g were selected for the study. Breast separated and skin was removed. The breast meat was stored at $4^{\circ}C$ for 3 days and were analysed for pH, lightness, yellowness, redness, shear force, water-holding capacity (WHC), cooking loss, Thiobarbituric acid reactive substances (TBARS) and Volatile basic nitrogen (VBN) on day 1 and 3 during the storage. Increase in the degree of broilers breast PSE during storage caused fall in pH and shear force and increase in lightness, cooking loss, TBARS, VBN. Broilers breast PSE status confirms the actual pale soft and exudative nature of meat.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1068-1076
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• 2020

Objective: In the present study, we determined efficiency of incorporating caffeine, melatonin or omega-3 polyunsaturated fatty acid in the diluent on mitigating consequences of (a) liquid chilled- and (b) cryo-storage of ram spermatozoa. Methods: In the first experiment, ejaculates (n = 30) were collected from 5 adult rams and were pooled, diluted (1:10) with Tris-citric acid (base diluent) and were split into 4 aliquots assigned for: control (untreated), caffeine (0.1 mM), melatonin (0.3 mM) or omega-3 fatty acids (0.3 mM) (T₀). The diluted specimens were stored at 4℃ for 48 h, during which sperm physical and cytological properties were evaluated along with oxidative stress indices (T₂₄, T₄₈). In the second experiment, 15 ejaculates (3 per male) were pooled, diluted with glycerolized base diluent (4% glycerol, v/v) and were split corresponding to the same previous treatment groups before being processed for cryopreservation. Post-thaw physical and kinematic sperm properties were assessed by a computer-assisted sperm analysis system. Results: The results clarified superiority of both melatonin and omega-3 supplementation on maintaining (p<0.05) sperm properties, while reducing (p<0.05) lipid peroxidase reaction and enzymatic activities of alanine aminotransferase, aspartate aminotransferase, and alkaline phosphatase in preservation medium, compared to caffeine either during liquid-chilled storage or cryopreservation of spermatozoa. Conclusion: Melatonin and omega-3 are regarded efficient alternatives to caffeine when processing ram spermatozoa for application of artificial insemination or in vitro fertilization.

• Journal of Animal Environmental Science
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• v.8 no.3
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• pp.129-134
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• 2002

This study was carried out to investigate the characteristic change of piggery slurry during the storage time and depth. The Piggery slurry was settled in a 10.0m diameter$\times$3.0m high storage tank for 6 months and then divided into three layers according to the storage time. The pollutants concentration, BODs(Biochemical Oxygen demand), CO $D_{Mn}$ (Chemical Oxygen demand) and SS(Suspended Solids) of the piggery slurry used in this study were 25,134, 15,840, 23,800mg/$\ell$, respectively. The initial fertilizer content of piggery slurry, N(Nitrogen), $P_2$ $O_{5}$(Phosphoric acid) and $K_2$O(Potassium oxide), were 0.69, 0.33, 0.40%, respectively. 6 months later, BO $D_{5}$, CO $D_{Mn}$ and SS of the Piggery slurry were 16,040, 8,098, 3,300mg/$\ell$ in top layer, 15,806, 8,309, 5,900mg/$\ell$ in middle layer and 39,530, 23,958, 51,000mg/$\ell$ in bottom layer, respectively. The fertilizer content of piggery slurry after 6 months, N, $P_2$ $O_{5}$ and $K_2$O, were 0.47, 0.07, 0.46% in top layer, 0.43, 0.08, 0.47% in middle layer and 0.60, 0.44, 0.40% in bottom layer, respectively. Consequently, in course of storage time, the pollutant concentration and fertilizer content were the highest in the bottom layer compared with the top and middle layer.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2002.11a
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• pp.339.2-339
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• 2002

In recent years, the demand of mobile device, such as digital camera, camcoder and PDA, increases remarkably. So, requirements of the mobile information data storage used in the mobile devices increase noticeably also. 1" micro storage is a kind of mobile storage, which has a CF type II form factor, and the similar structure of the general 3.5" HDD. In this paper, we performed the vibration analysis and experimental study of disk-spindle system in 1 " micro storage, such as measurement of the NRRO of the disk, and modal analysis. (omitted)

• Korean Journal of Plant Resources
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• v.10 no.3
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• pp.213-220
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• 1997

The present study has been undertaken to characterize availability of citrus as a medicinal plant with antineoplastic property. The crude extracts from 40 species of fruits with 12 species of the local Citrus in Cheju island were evaluated on their potential activities against mouse P388 lymphocytic leukaemia in vitro. The percent cytotoxicity varied from 25.40 to 97.94% at a concentration of $100{\mu}g/mL$. Among 40 spp., 8 species showed high toxicity more than 90% against P388 cells and Cheongkyool(C. nippokoreana) exhibited the most cytotoxicity as 97.94%($IC_{50}=20.2{\mu}g/mL$). Nine varieties of C. junos were showed insiginicant cytotoxicity. In trifoliate orange, immature fruit was stronger than mature and peel extract showed higher cytotoxicity($IC_{50}=18{\mu}g/mL$) than the other tissues. Hexane fraction from methanol(MeOH) extract of trifoliate orange showed highly significant inhibition of cell growth($IC_{50}=3.9{\mu}g/mL$). In addition, its cytotoxicity increased remarkably from 3.95 to $0.40{\mu}g/mL$ as exposure time legthened. Cytotoxic activities of crude extracts were decreased considerably during a six months storage period. It was apparent that there is considerable variation in cytotoxicity, depending upon species, maturity and storage time of extracts. There was no meaningful cytotoxic difference between archicitrus and metacitrus in the genus Citrus.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.728-736
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• 2001

Effects of packaging material and oxygen absorbant on physical and chemical properties of Yukwu were studied during storage to develop packaging conditions. The packaging materials used were PET/EVOH $(16\;{\mu}m)/PL$ : P1 and PET/EVOH $(24\;{\mu}m)/PL$ : P2 with or without oxygen absorbent (E1A : P1 and E2A : P2 for w/ $O_2$, absorbent, E1EA : P1 and E2EA : P2 for w/o $O_2$, absorbent). Color values for Yukwu indicated that L values of E1A, E1EA, E2A and E2EA were decreased during storage while those b values were increased. Hardness and chewiness of Yukwa were generally decreased, however those of E1A and E1EA were rather increased after 6 weeks of storage. Acid value of E2A had maintained less than 2.0 during 12 weeks of storage. E1A, E2A had the below of 20 in peroxide during 12 weeks. Aroma data by using electronic nose showed that there was no difference after 6 week storage time in different packaging materials. Sensory evaluation (Yukwa odor and rancid odor) showed very similar results with electronic nose one. E2A had the highest value of overall acceptability for sensory evaluation. Hardness and cheweness in physical measurement results had the highest correlation with hardness, crispness, overall-acceptability in sensory evaluation results.