• 한국식품영양과학회지
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• 제18권4호
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• pp.403-409
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• 1989

Dietary fiber(DF) content and their properties were analyzed in some common vegetables such as Squash(leaf), Water cress, Garland chrysanthemum, Leek and sweet potato(stem). DF was analyzed by the method of detergent fractionation. Values for neutral detergent fiber(NDF), acid detergent fiber(ADF), lignin, hemicellulose were obtained. NDF for most samples was $13.83%{\sim}24.31%$, ADF was $11.99%{\sim}21.03%$, lignin was around $0.56%{\sim}3.00%$, hemicellulose was about $1.33%{\sim}3.88%$, cellulose was $9.08%{\sim}14.87%$ except sweet potato(leaf) (20.47%). This paper describes two properties of the fiber-of commonly eaten vegetables ; water-holding capacity(WHC) and metal binding. The capacity of the acetone dried powder (ADP) to hold water was estimated. The WHC measurements differed from 7.49 per 9 of ADP for Water cress to 11.09 per 9 of ADP for Leek. The binding of Fe, Zn in NDF. ADF obtained from five fiber sources was examined under two pH conditions ; 1) pH2.1, 2) pH6.1. Fe, Zn binding increased with higher pH and differed from DF sources.

• Applied Biological Chemistry
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• 제36권2호
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• pp.73-79
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• 1993

식물성 섬유질 함유 자원으로부터 식품의 가공적성을 떨어뜨리지 않으면서 우수한 기능특성을 보이는 식이섬유원을 제조할 목적으로 대량 수급이 용이한 사과쥬스박과 두유박에 식이섬유의 함량을 높이고 기능성을 향상시키기 위한 각종 처리를 행하여 식이섬유원을 제조하였다. 사과쥬스박은 마쇄, 수세 및 사별에 의하여 사과육과 사과피로 분리할 수 있었는데 사과육이 사과피보다 기능성이 우수하였고 사과육은 수세, n-hexane 처리 등에 의해 WHC 11.27 g/g, FHC 2.01 g/g, CEC 64.96 meq/100g의 기능성을 보이며 60.94%의 NDF를 함유한 제품을 제조할 수 있었다. 두유박을 이용한 식이섬유원 제조에서는 수세, n-hexane처리, 산처리, 알칼리처리 등의 처리로 WHC 10.15 g/g, FHC 1.52 g/g, CEC 63.72 meq/100g의 기능성을 보이며 52.66%의 NDF 함량을 갖는 식이섬유원이 제조되었다. 이때 원료로부터의 회수율은 사과육의 경우 약 30%, 처리두유박의 경우는 38.2%이었다. 식이섬유질원의 색도는 수세시 명도를 효과적으로 증가시킬 수 있었으나 유기용매, 산 및 알칼리 처리에 의해서는 명도가 감소하였다.

• 펄프종이기술
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• 제39권3호
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• pp.77-83
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• 2007

This study was carried out to examine the optimum culture condition for the production of cellulose from Saprolegnia ferax and its physical characteristics. Conclusions obtained from the results of this study were as follows: In producing the cellulose from S. ferex, optimal pH and temperature were 7.0 and $26{\sim}30^{\circ}C$ with a maximum of $26^{\circ}C$, respectively. And, optimal culture period was 11days. WHC and OHC of biocellulose were 3.2(25.04 g/g) times and 3.5(25.75 g/g) times higher than those of commercial ${\alpha}-cellulose$(7.57, 7.25 g/g) respectively. The viscosity of biocellulose is lower than that of commercial ${\alpha}-cellulose$. And the effect of rpm on the viscosity of biocellulose was more than on the that of ${\alpha}-cellulose$.

• 한국축산식품학회지
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• 제38권2호
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• pp.273-281
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• 2018

Preheating conditions (low-, medium-, and high heat-) did not significantly affect the buffering capacity (BC) of skim milk powder (SMP), whereas the level of demineralization significantly affected the BC of whey powders (WP). Heat treatment ($85^{\circ}C$ for 30 min) of both SMP and WP (90% demineralized) mixtures (88:12, 76:24, 64:36 and 52:48; SMP:WP) resulted in a reduced BC, and the extent of this reduction increased with the proportion of WP increased in the samples. High-buffering milk prepared by the addition of phosphate salts (40 mM $NaH_2PO_4$ and 60 mM $Na_2HPO_4$) delayed the rate of pH decline during yoghurt fermentation. The high-buffering yoghurt showed a significantly higher water holding capacity (WHC) than that of control yoghurt (p<0.05), as well as a more uniform and interconnected microstructure with small pore sizes than those of control yoghurt. No significant differences were found between high-buffering and control yoghurt regarding the viable bacterial counts of starter. The manipulation BC can potentially improve the quality characteristics of yoghurts, such as WHC and texture.

• 농약과학회지
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• 제7권3호
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• pp.182-187
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• 2003

제초제 mefenacet의 토양 중 분해 특성을 알아 보고자 2 종의 토양을 비살균 토양을 대조로 하여 몇가지 조건으로 전처리한 다음 120일 동안 항온배양하면서 그 잔류량을 분석한 결과 약제처리 후 70일 경과시 대조토양은 $55\sim63%$가 분해 소실되었으나 살균토양에서는 $32\sim33%$, 담수토양에서는 $33\sim35%$가 소설 되어 mefenacet의 분해에 토양 미생물의 활성이 크게 영향을 끼치는 것으로 나타났다. 또한 mefenacet의 토양 중 분해에 미치는 수분함량의 영향을 조사한 결과 90 일간 배양 시 그 반감기는 포장 용수량의 20%와 50%에 해당하는 7.8%, 19.5%의 수분이 첨가된 토양에서는 각각 83과 82일 이었으며 80%인 31.2%의 수분이 첨가된 토양의 반감기가 61일로 단축되어 토양 수분 함량이 높을수록 mefenacet의 토양 중 분해 소실이 빠르게 일어남을 알 수 있었다. 결과적으로 mefenacet의 토양 중 분해 소실에는 토양 성분 중 유기물 함량과 토양 수분 함량이 중요한 인자로 작용하며 토양 미생물이 토양 성분과 더불어 mefenacet의 분해에 중요한 역할을 하고 있음을 시사하고 있다.

• 한국축산식품학회지
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• 제21권2호
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• pp.142-148
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• 2001

Comparisons in physicochemical characteristics of longissimus muscle between the Korean native pig(KNP: 75kg of slaughter weight and 240 days of age) versus Landrace(110kg of slaughter weight and 180 days of age) are as below. Compared with Landrace, KNP had a greater drip loss resulting from a lower muscle pH and water holding capacity, greater L*(lightness), a*(redness) and b*(yellowness) values in muscle color, and a greater L* value and smaller a* and b* values in attached backfat color. Tenderness were greater in the Korean native pig. Moreover, KNP had a greater number of muscle fibers and a smaller diameter of the fiber when examined by scanning electron microscopy. In sum, the Korean native pig, compared with Landrace, had a greater redness in meat color, a greater whiteness in fat color; the lower WHC and greater tenderness of the former apparently resulted from the lower slaughter weight rather than from a species difference.

• 한국축산식품학회지
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• 제20권4호
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• pp.320-325
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• 2000

The diet had an effect(P<0.05) on the nutritional contents of ostrich meat during 4 month of frozen storage. As frozen storage increased up to 4 months, pJ, water holding capacity(WHC) and myofibrillar protein solu-bility($\mu$g/$\mu$l) were reduced (P<0.05), how-ever, increased drip loss(DL, %) was found in ostrich muscle from forage fed ostriches, This study suggests that forage fed ostriches, This study suggests that frozedn storage(-2$0^{\circ}C$)up to 4 months in ostrich FCL muscle (outside strip)could be reduced protein functionality, due to increase in DL. decrease in WHC, and markedly decrease in myofibrillar protein solubility($\mu$g/$\mu$l).

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2005년도 정기총회 및 제35차 춘계 학술 발표대회
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• pp.145-149
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• 2005

This study was carried out to investigate the effect of dietary RVS on the WHC, color stability, and lipid oxidation of Hanwoo (Korean cattle) beef during cold storage after thawing, RVS fed Hanwoo (Korean cattle) beef was more effective in increasing WHC, color stability and delaying lipid oxidation than that without RVS in diet. And 4% RVS fed Hanwoo (Korean cattle) beef showed the greatest effects.

• Asian-Australasian Journal of Animal Sciences
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• 제26권5호
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• pp.723-731
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• 2013

This study provides a comparative analysis of the effects of pre-slaughter penetrative and non-penetrative stunning and post-slaughter stunning on meat quality attributes in longissimus lumborum (LL) and semitendinosus (ST) muscles in heifers. Ten animals were assigned to each of four treatment groups: i) animals were subjected to conventional Halal slaughter (a clean incision through the structures at the front of the upper neck - the trachea, oesophagus, carotid arteries and jugular veins) and post-cut penetrating mechanical stun within 10 to 20 s of the neck cut (Unstunned; US); ii) high power non-penetrating mechanical stunning followed by the neck cut (HPNP); iii) low power non-penetrating mechanical stunning followed by the neck cut (LPNP); and iv) penetrative stunning using a captive bolt pistol followed by the neck cut (P). For each carcass, muscle samples were removed within 45 min of slaughter, portioned and analysed for pH, cooking loss, water holding capacity (WHC), tenderness (WBS), lipid oxidation (TBARS) and color, over a two week storage period. Stunning did not affect pH and cooking loss. Significant differences in water holding capacity, tenderness, lipid oxidation and color were present at different storage time points. HPNP stunning resulted in lower WHC and color values, particularly lightness ($L^*$), higher TBARS values and peak force values compared with those stunned using LPNP, P and US. These adverse effects on quality were mostly encountered in the ST muscle. In conclusion, the meat quality achieved using P, LPNP and US treatments was comparable, and no treatment stood out as considerably better than another.

• 한국식생활문화학회지
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• 제37권2호
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• pp.171-177
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• 2022

This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samples of loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meats were then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin and heme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF) value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash and collagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturated fatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. The pH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower (p<0.05) L^* value and higher (p<0.05) a^* and b^* values compared to chicken meat (p<0.05). The WBSF value, hardness, and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbit meat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.