• Asian-Australasian Journal of Animal Sciences
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• v.18 no.3
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• pp.414-419
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• 2005

The current study was conducted to investigate the effects of dietary chitosan-alginate-Fe(II) complex (CAFC) supplementation on carcass and meat qualities of pig m. longissimus during chiller ageing. One hundred and twenty-two LYD (Landrace${\times}$Yorkshire${\times}$Duroc) pigs were sampled from an industrial population. Seventy-four pigs (32 gilts and 42 barrows) were administered 3 ml of dietary supplementation of CAFC per day from 25 to 70 days of age, while the remaining 48 pigs (20 gilts and 28 barrows) were fed the same commercial feeding regime without the supplementation. For assessing the dietary effects on pH, objective meat color, cooking loss, water-holding capacity (WHC), thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) and fatty acid composition during ageing, 20 barrows (10 of each treatment) were randomly sampled, and aged for 3, 7, 12, 16, 20 and 25 days in a $1^{\circ}C$ chiller. The results showed that CAFC-fed pigs required approximately 10 fewer feeding days than the control group. Furthermore, the treatment resulted in greatly higher carcass grade whereby the grade A was increased by approximately 35% and 7% for gilts and barrows, respectively. The treatment had no significant effect (p>0.05) on pH, meat color and WHC during ageing. On the other hand, the CAFC-fed pigs showed significantly (p<0.05) lower TBARS values from 20 days of storage. In addition, the sum of unsaturated fatty acids for the treated group was significantly (p<0.05) higher than that for the control group after the storage time. This implied that CAFC supplementation could reduce the formation of free radicals in fatty acids (i.e., lipid oxidation). The treatment also significantly (p<0.05) retarded VBN formation during ageing, indicating a significant reduction in protein degradation. However, as there was no difference in pH between the two groups, the result raised a possibility that antibacterial activity of the CAFC alone could cause reduction in the formation of TBARS and VBN. In this regard, although the treatment effectively slowed down the formation of TBARS and TBA during chiller ageing, it was not resolved whether that was associated with the direct effect of the antioxidant function of chitosan and/or alginate, or a consequence of their antibacterial functions.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.4
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• pp.569-575
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• 2017

Objective: The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods: Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at $-18^{\circ}C$ for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). Results: The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion: Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.11
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• pp.975-982
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• 2009

The purpose of this study is to offer informations about the current conditions and basic data of stream sediments in Busan city. So we first select 14 urban streams and collect sediment samples. Then, COD, proximate analysis, volatile solid, organic carbon content and elemental analysis were conducted to determine characteristics of the sediments. Results show that COD, volatile solid, Organic carbon content, T-N of sediment are determined in the range of 1.20~75.07 mg/g, 0.19~11.54%, 0.23~34.21% and 0.76~3.46%, respectively. Analysis data of sediments were compared with USEPA sediment quality standards and ontario sediment quality guidelines. As a result, when compared with COD, volatile solid and organic carbon content values, Bosucheon and Gudeokcheon are relatively heavily contaminated than the remainder sampling sites. But when compared with T-N values, all of sites were evaluated as seriously contaminated. Finally, for the determination of the correlations between sediment COD and moisture contents, ash contents, volatile solid, total organic carbon, total nitrogen and total carbon, linear model was fitted to the data using a least-squares algorithm. As a result, Linear model was well fitted to each data with good values of the correlation coefficient (r=0.9664~0.8501).

• Journal of radiological science and technology
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• v.32 no.2
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• pp.205-212
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• 2009

The response correction factor ( h) is a factor to convert the response of the chamber in solid phantom to the response in water. In RW3 solid phantom, the dependency of beam quality and depth for high energy X-rays are known characteristics, however the dependency of field size, SSD, and chamber type are unknown. In this work we have studied the unknown characteristics on the dependency of response correction factor. The farmer type chamber (FC65G) and small chamber (CC13) were used and two beam qualities of 6 and 15 MV were evaluated. The measured response correction factors at the depth of 5 cm and 10 cm were h = 1.015 and 1.021 for 6 MV X-rays, and h = 1.024 and 1.029 for 15 MV X-rays. In conclusion the response correction factor did not depend on the field size and SSD while depending on the beam quality and depth. In the chambers, there are small differences between the two chambers used in this study but we think additional study for more chambers should be required. The results in this study can be used for analyzing the measured values from ionization chamber dosimetry in RW3.

• Membrane Journal
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• v.25 no.4
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• pp.301-309
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• 2015

Importance of pretreatment for seawater desalination is growing rapidly. Proper selection of pretreatment is critical for the successful, long-term operation in the seawater desalination plant such as seawater reverse osmosis (SWRO). The purposes of seawater pretreatment are to remove particulate, colloidal materials, organic, inorganic materials, microorganisms and their by-products present in the seawater, and thus to improve the performance of seawater desalination systems. However, pretreatment is most challenging for designing and operating seawater desalination plants because of fluctuations of water qualities, site specifications and wide ranges of target materials present in the seawater to be treated. In addition, it is also becoming evident increasingly that microscopic algae are a major cause of operational problems, for example, membrane fouling which is long-standing problem in SWRO process. Pretreatment strategies prior to the operation of seawater desalination technologies should be even more complicated by algae blooms and release of their harmful by-products in marine environment. This paper reviews the roles of various pretreatment methods in seawater desalination process. Benefits and drawbacks are described, which should be taken into account in future studies on selecting pretreatment for seawater desalination process.

• Korean Journal of Food Science and Technology
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• v.31 no.4
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• pp.1050-1056
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• 1999

The effect of ${\gamma}-irradiation$ was investigated on salted and fermented squid, squid jeotkal. Squid jeotkal was prepared with salt concentrations of 5%, 10% and 20% and was fermented at $15^{\circ}C$ and $25^{\circ}C$ after ${\gamma}-irradiation$ with doses of 0, 2.5, 5 and 10 kGy, respectively. Proximate composition, salinity, water activity (Aw), pH, total bacteria and sensory evaluation were examined during fermentation periods. Results showed that ${\gamma}-irradiation$ had no effect on proximate composition, salinity and Aw compared with non-irradiated squid jeotkal. However, pH and total bacteria, as well as sensory evaluation, were changed variously with processing conditions such as NaCl concentration, irradiation dose and fermentation temperature. The results of total bacteria and sensory evaluation showed that squid jeotkal with NaCl concentration of 10% and an irradiation dose of 10 kGy maintained high quality for 30 days at $15^{\circ}C$. Therefore, it was considered that ${\gamma}-irradiation$ was effective in processing low-salted squid jeotkal and extending its shelf-life without adding any food additives.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.258-263
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• 1999

Kimchi prepared with various amounts of leek (4. 8, 12%) were fermented at 15$^{\circ}C$ for 9 days and the changes in the contents of pectic substance and minerals were determined. Textural properties and sensory characteristics of kimchi were also evaluated after 3rd and 9th days of fermentation. During fermentation, the cutting force increased up to 7th day and then decreased slowly and that of control was higher than those of others. While the control kimchi showed an increase of hot-water-soluble pectin (HWSP) and decrease of HCI-soluble pectin (HCISP), the leek-added kimchi showed an opposite trend. In all kimchi samples, the contents of Ca, Mg and K decreased gradually, whereas that of Na increased slowly during fermentation. As the addition of leek increased in kimchi, the weaker the sourness and the better the appearance. Hardness of leek-added kimchi tended to be higher than that of control as measured by sensory evaluation. In overall acceptability, 12%-leek-added kimchi showed the highest score both at 3rd and 9th days of fermentation. These results suggested that the addition of leek improves the textural qualities of kimchi and enhances the sensory attribute such as flavor during fermentation.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.849-859
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• 2016

Edible insects have gained recognition worldwide as complementary protein sources. Recently, four edible insects were newly allowed to be used as food materials in Korea: the mealworm (Tenebrio molitor), the cricket (Velarifictorus asperses), the white-spotted flower chaffer beetle larva (Protaetia brevitarsis seulensis), and the rhinoceros beetle larva (Allomyrina dichotoma). In this study, we evaluated the oxidative stabilities of these four edible insects during cold storage. The insects were sacrificed by blanching for 3 minutes in boiling water. The blanched insects were then stored at $4^{\circ}C$ in an incubator for 42 days. The color values, titratable acidity, peroxide values, acid values, TBARS, contents of VBN, and total plate counts of the insects were measured at days 0, 2, 4, 7, 10, 14, 21, 28, 35, and 42, respectively. Blanching decreases oxidative stresses during storage. At day 0, the white-spotted flower chaffer beetle larva showed the highest values for acid value, TBARS, VBN, and microbial counts. Most of the oxidative indicators were significantly changed at day 14 in all four insects, possibly related with the growth on all microbial plates. Based on microbial safety and the oxidative stabilities of lipids and proteins, optimal storage conditions for the cricket, the white-spotted flower chaffer beetle larva, and the rhinoceros beetle larva were 10~14 days at $4^{\circ}C$. Likewise, the mealworm showed rapid oxidation after day 14, but poor qualities were not observed until day 28.

• Asian Journal of Turfgrass Science
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• v.25 no.2
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• pp.147-152
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• 2011

This study was conducted to evaluate the growth characteristics of creeping bentgrass cultivars for fairway of golf course at Yeoju area in Korea. At germination and coverage rate of creeping bentgrass, 'Shark' and 'CY-2' were excellent, 'L-93', 'Alpha', 'T-1 was in order', respectively. Visual qualities of 'Shark' and 'CY-2' also were excellent. Especially, 'Shark', 'T-1', and 'CY-2' showed excellent visual quality in summer days, the critical times for the bentgrass fairway quality. 'Shark', 'CY-2' and 'T-1' were excellent in Chlorophyll contents throughout the evaluation period. Chlorophyll content of 'T-1' was maintained very high in summer. 'CY-2' and 'Shark' showed the best root growth at the beginning of the study and contained longer and hairy roots. Which might make these two cultivars' water absorption easier than other's. NDVI (normalized difference vegetation index)of 'Shark', 'L-93' and 'CY-2' was excellent, respectively. 'T-1' showed the highest density and 'Shark', 'CY-2', 'Alpha', 'L-93' was followed by. The density of 'T-1' was rather increased in summer season, while those of other cultivars were decreased. Three diseases such as anthracnose, brown patch, and dollar spot, were appeared during the evaluation period. 'T-1' and 'L-93' were very sensitive to anthracnose which occurred at the beginning days of the study. The most susceptible cultivars to brown patch were 'Alpha' and 'L-93'. 'T-1' was the least resistant to dollar spot which occurred at the same time with brown patch.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.2
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• pp.150-163
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• 2006

A study on sliced raw fish consumption was conducted on 300 citizens of Busan (89 men and 192 women), attending high school and university, housekeepers and employees. A self-administered questionnaire was used to record the results. The results were as follows: 93 percent of the respondents appeared to like or not be reluctant to eating Maeun-Tang. Most of the panelists had eaten at a seafood restaurant. The taste of Maeun-Tang varied differently by the spicy fish soup recipe. 56 percent of the respondents appeared to want this dish to have a fiery taste. Therefore, 89 percent of the respondents appeared to desire Maun-Tang to have a standardized recipe. The qualities of four kinds of stock made of water (A recipe), anchovy added with sea tangle (B recipe), fish bone (C recipe) and vegetable (D recipe) were investigated by using sensory evaluation and instrumental analysis for amino acids and nucleotides. The C recipe score was 80.9${\pm}$15.9 and D, B recipe was $75.7{\pm}17.1$, $75.4{\pm}17.2$, respectively. The A recipe score was $61.8{\pm}22.8$. The Degree of smooth taste were D recipe >A recipe >B recipe>C recipe. The Degree of spicy taste were C recipe >B recipe >D recipe>A recipe. In sensory evaluation, the C recipe obtained the highest score for overall preference. However, no difference of extractive nitrogen content, nucleotide and amino acid contest were observed in the C recipe after cook of Maeun-Tang.