• Journal of Radiation Industry
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• v.7 no.1
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• pp.37-43
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• 2013

We examined the forage quality to provide the basic information for the utilization of blackberry by-products (leaf and stem) among thirty-five mutant lines derived from gamma-ray. The leaves had higher crude protein (CP) contents than stems. In addition, the leaves showed broad ranges of variation in crude fat, crude fiber and crude ash. The overall forage quality of the stems were similar to those of the original variety. The mean of neutral detergent fiber (NDF) content of leaves and stems in mutant lines were 25.88% and 58.98%, respectively. Also, the mean of acid detergent fiber (ADF) content of leaves and stems in mutant lines were 15.43% and 49.27%, respectively. Forage quality grades of all blackberry leaf were special quality class. However, the blackberry stem ranked $1^{st}$ to $5^{th}$ in quality class. The stem diameter was negatively ($P{\leq}0.05$) correlated with the moisture and crude protein. Also, the fruit length was highly negatively ($P{\leq}0.01$) correlated with the RFV (relative feed value) in blackberry leaf. The one hundred fruit weight was highly negatively ($P{\leq}0.01$) correlated with the crude ash. Based on these results, the by-products of blackberry could provide high quality forage for feeding of live stock.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.41-51
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• 1987

This study was carried out to prepare powdered smoked-dried mackerel which can be used as a soup base, and to examine storage stability and the taste compounds of Products. Raw mackerel are filleted, toiled for 10 minutes and pressed to remove lipids, and then soaked in extract solution of skipjack meat. This soaked mackerel are smoked 3 times to $10-12\%$ moisture content at $80^{\circ}C$ for 8 hours. And the smoked-dried mackerel were pulverized to 50 mesh. Finally, the powdered smoked-dried mackerel were packed in a laminated film $bag(PET/Al\;foil/CPP:\;5{\mu}m/15{\mu}m/70{\mu}m,\;15\times17cm)$ with air(product C), nitrogen(product N) and oxygen absorber(product O), and then stored at room temperature for 100 days. The moisture and crude lipid content of powdered smoked-dried mackerel was $11.3-12.3\%,\;12\%$, respectively, and water activity is 0.52-0.56. And these values showed little changes during storage. The pH, VBN and amino nitrogen content increased slowly during storage. Hydrophilic and lipophilic brown pigment formation showed a tendency of increase in product(C) and showed little change in product(N) and (O). The TBA value, peroxide value and carbonyl value of product(N) and (O) were lower than those of product (C). The major fatty acids of products were 16:0, 18:1, 22:6, 18:0 and 20:5, and polyenoic acids decreased, while saturated and monoenoic acids increased during processing and storage of products. The IMP content in products were 420.2-454.2 mg/100 g and decreased slightly with storage period. And major non-volatile organic acids in products were lactic acid, succinic acid and $\alpha-ketoglutaric$ acid. In free amino acids and related compounds, major ones are histidine, alanine, hydroxyproline, lysine, glutamic acid and anserine, which occupied $80.8\%$ of total free amino acids. The taste compounds of powdered smoked-dried mackerel were free amino acids and related compounds (1,279.4 mg/100 g), non-volatile organic acids(948.1 mg/100 g), nucleotides and their related compounds (672.8 mg/100 g), total creatinine(430.4 ntg/100 g), tetaine(86.6 mg/100 g) and small amount of TMAO. The extraction condition of powdered smoked-dried mackerel in preparing soup stock is appropriate at $100^{\circ}C$ for 1 minute. Judging from the results of taste and sensory evaluation, it is concluded that the powdered smoked-dried mackerel can be used as natural flavoring substance in preparing soups and broth.