• Food Science and Preservation
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• v.30 no.1
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• pp.122-131
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• 2023

Persimmon peels are mostly discared as a by-product of dried persimmon manufacturing, but effective use is required as it contains various functional constituents. This study covers the preparation of carotenoid-enriched oil by ultrasound treatment of persimmon peel in soybean oil solvent, and the investigation of its physicochemical characteristics. Using the Box-Behnken design and response surface methodology, the optimal extraction conditions (temperature, 62℃; time, 32 min; and persimmon peel to oil ratio, 1:3.1) were determined based on the carotenoid concentration of the extract. The physicochemical characteristics of the extract obtained under optimal conditions and the untreated soybean oil (control) were compared. The total carotenoid content of the extract increased. The carotenoid-enriched soybean oils had a lighter color than the controls, but with high redness and yellowness values. The effect of sonication and a component of the persimmon peel on the oxidation and heating stability of soybean oil was weak. The viscosity and activation energy of carotenoid-enriched soybean oil were slightly higher than those of the control. Thus, it was possible to prepare yellow-red carotenoid-enriched soybean oil by applying ultrasonic-soybean oil solvent extraction to persimmon peel. The oil is expected to be useful as an additive as well as a substitute for general edible oils.

• Animal Bioscience
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• v.37 no.8
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• pp.1452-1462
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• 2024

Objective: This study aimed to investigate the effects of dietary supplementation with Agaricus blazei polysaccharide (ABP) at varying concentrations on the performance, egg quality, blood biochemistry, intestinal morphology, and microflora of quail. Methods: The study involved a total of 2,700 Korean quails, which were randomly divided into three groups. The measured variables encompassed productive performance, egg parameters, carcass parameters, serum metabolites, immune response parameters, antioxidative properties, and gut microbiome. Results: The addition of ABP did not have a significant effect on average daily feed intake. However, it was found to increase the average daily egg weight and egg production rate, reduce the feed-egg ratio. There were no significant impacts on egg quality measures such as egg shape index, egg yolk index and color, egg yolk and protein content. However, ABP supplementation significantly increased the Hough unit (p<0.01) and decreased the rate of unqualified eggs (p<0.01). Regarding serum parameters, the inclusion led to an increase in total protein concentration (p<0.05) and a reduction in low-density lipoprotein cholesterol (p<0.05). There were no significant effects observed on immune indicators such as immunoglobulin A (IgA) and IgM. ABP supplementation increased the levels of serum antioxidant indicators, including glutathione peroxidase, total superoxide dismutase (p<0.05), and total antioxidant capacity colorimeter (p<0.05). Furthermore, ABP supplementation significantly elevated the intramuscular fatty acid content in quail meat. Additionally, ABP supplementation demonstrated a significant improvement in the diversity of gut microbiota and induced alterations in the composition of the gut microbiota. Conclusion: The findings of this study indicate that dietary supplementation of ABP enhanced production performance and antioxidant capacity while increasing the levels of polyunsaturated fatty acids in quail muscle.

• Korean Journal of Agricultural Science
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• v.12 no.2
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• pp.242-252
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• 1985

In order to get information on the ecology of rice false smut, germination ability and pathogenicity of sclerotia and chlamydospores of the pathogen, environmental conditions affecting the disease outbreak and varietal resistance have been investigated. 1. The degree of outbreak of rice false smut was higher in the upland rice in comparison with the paddy field rice in respect to the number of affected grains per ear, the size and weight of smut balls formed on affected grains as well as the ratio of sclerotial formation produced on smut balls. 2. Germination percentage and days required for germination of overwintered sclerotia placed on the soil surface in July were 81% and 19 days, respectively, while those of overwintered sclerotia treated in May were 60-70% and 41 days. Sclerotia placed on the soil surface or under 1 cm depth of the soil surface and incubated at $25-30^{\circ}C$ were germinated well, whereas those placed under 3 cm or 5 cm depth of the soil surface were not germinated at all. Germinability and stroma productivity of sclerotia were reduced when the sclerotia were cutted into small pieces. 3. The average number of stroma formed on a sclerotium was six and that of perithecia formed in a stroma was about 50 to 140. 4. Percentage of germination of chlamydospores on the yellow balls was very high and was decreased as the color of the balls being darken with maturation. 5. Panicle of rice plants were successfully infected by injection inoculation with suspention of ascospores and chlamydospores of the pathogen to the sheaths at the booting stages, while seeding infection by spraying with suspensions of chlamydospores was unsuccessful. 6. More number of infected grains was distributed on basal parts of an affected ear than that of infected ones distributed upper parts of the ear, when the affected ear was divided into five parts from its basal portion to the apical of the ear. 7. The occurrence of the disease was more severe in the late maturing varieties of rice in comparison with the early maturing varieties. 8. When the level of nitrogen applied was increased, the incidence of disease increased, and the infection percentage of the disease was increased as the transplanting date was delayed. 9. The weight of panicles and 1000 kernels and the ratio of ripenness were reduced, and the contamination degree of grains with chlamydospores were increased as the number of smut balls per panicle were increased.

• Journal of Life Science
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• v.28 no.2
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• pp.153-161
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• 2018

Hot-air and freeze dried powder from aged black ginger were mixed under the ratio conditions of sample "A" (8:2), "B" (5:5), "C"(2:8), "D" (10:0) and "E" (0:10), respectively. The physicochemical properties and antioxidant activities in the 5 kinds of powder were compared. The water absorption index was significantly higher in freeze dried powder, and it tended to be significantly increased depend on the ratio of freeze dried sample. The browning intensity was significantly higher in the hot-air dried samples, but the color intensity was not significant. Total and reducing sugar contents were significantly higher in freeze dried sample. Total sugar content in mixed sample tended to significantly increased as the amount of freeze dried sample. Total phenol content was significantly higher in the sample "A". The contents of gingerol and shogaol were significantly higher in mixed sample "A", 6-gingerol content showed no significant difference according to the drying method. Cholesterol absorption activity was significantly higher in the freeze dried sample "E". The DPPH radical scavenging activity showed a little difference according to the drying method, but the ABTS radical scavenging activity and reducing power in the hot-air dried sample were significantly higher than those of freeze dried. And the activity of mixed powder "A" was significantly higher than others. These results suggest that aged black ginger was superior in terms of quality and functionality of the hot-air drying compared to freeze-drying, and it would be economically effective to the mixed sample "A".

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.259-266
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• 2011

This study was performed to develop an odor-reduced Korean traditional Cheonggukjang (fermented soybean paste) by adding Job's tears to Cheonggukjang made with soybean (control) only. The study included the determination of best addition percentage of Job's tears versus soybean, sensory evaluation, and aroma patterns and its components as well as proximate composition analyses of Cheonggukjang. Job's tears Cheonggukjang (CAJT) was prepared by inoculating Bacillus subtilis and fermented at $40^{\circ}C$ for 48 hours. Ratios of soybean : Job's tears for Job's tears Cheonggukjang were 1:1, 2:1, 3:1, and 4:1, respectively. In comparison of proximal composition, Job's tears Cheonggukjang was high in moisture and carbohydrates, but low in calorie, fat, protein, ash and amino nitrogen. The pH of CAJT was lower than those of control and conventional Cheonggukjang (CC) sold in the market, and the acidity was the lowest in CC. The color of Job's tears Cheonggukjang appeared the whiter and more yellowish, but less reddish in proportion to contents of Job's tears. The contents of viscous substances were higher in CAJT compared with those of control and CC. The contents of glutamic acid, the major components of viscous substances were lower in CAJT than in control and CC, and the contents of fructose higher in CAJT. The scores of sensory evaluation were the highest in Job's tears Cheonggukjang mixed with soybean : Job's tears=4:1. The aroma pattern of CC analyzed was conspicuously dissimilar to the control and CAJT and also discriminated by electronic nose examination. The pyrazines, volatile compounds peculiar to Cheonggukjang, were found to be lower in CAJT by SPME-GC/MS assay. Additionally, the acetic acid, butanoic acid, and naphthalene causing off-flavor were identified in CC, but not in Job's tears Cheonggukjang. The strength of odor through sensory evaluation was by far the lowest in CAJT among the groups. From the findings, it had shown that Job's tears Cheonggukjang would be produced successfully when the ratio of 4:1 (soybean : Job's tears) is employed. Also, it was proved that appropriate ratio of Job's tears addition makes Cheonggukjang odor-reduced and well accepted by people.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.902-908
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• 2009

In this study, we investigated the quality of glasswort (Salicornia herbacea L.) fermented by Bacillus subtilis at $37^{\circ}C$ for 48 hours. We determined the changes in temperature, the contents of moisture, crude protein, crude fat, crude ash, carbohydrate, solid content, pH, Brix, salinity, free amino acid, Hunter's color value, electron donating ability (EDA) activities and angiotensin converting enzyme (ACE) inhibition. The contents of crude protein, crude fat, crude ash and carbohydrate after fermentation to mixing ratio of glasswort were $10.45{\sim}30.18%$, $11.69{\sim}19.26%$, $17.65{\sim}25.56%$ and $21.01{\sim}59.10%$ (dry basis), respectively. The solid content, pH, sugar and salinity of fermented glasswort were $39.56{\sim}52.25%$, $6.01{\sim}6.71$, $1.2{\sim}1.7$ Brix and $0.3{\sim}0.6%$, respectively. Total amino acid level of the fermented glasswort was $447.57{\sim}668.89\;mg$/100 g, and was the highest in glasswort mixed with rice bran at a ratio of 1 (w) : 1 (w). Moreover, aspartic acid, asparagine, glutamic acid, alanine, valine, $\beta$-aminoisobutyric acid, lysine and arginine were the main free amino acids. EDA activities and ACE inhibition after fermentation were $46.66{\pm}1.21{\sim}50.87{\pm}1.84%$ and $96.77{\pm}1.23{\sim}97.56{\pm}1.23%$, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.35-41
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• 2006

This study was conducted to establish the post-harvest management system in rice. Harvested hulled rice was gathered into large-scale bag and combine bag, in which the rice quality and the influence on quality change were investigated on various storage periods and moisture contents. Moisture content of hulled rice ranged from 23.7% to 28.8% on different harvest times, which grew lower as harvesting time was delayed. When desiccation was retarded hulled rice in large scale bag was changed in color and emitted an of offensive odor in 3 days and that in combine bag showed similar symptom in 4 days. Inner temperature in large scale bag was changed a lot when the storage period was prolonged and also the moisture content was higher while that in combine bag increased regularly corresponding to the moisture content at the time of harvest. Moisture content of hulled rice stored in large-scale bag increased 2 days after harvest and the more moisture content showed the more increased tendency, while in the case of combine bag the moisture content was not changed much whether the hulled rice contained low or high moisture content in harvesting. As desiccation was delayed fatty acid increased much more in large-scale bag than in combine bag even though protein and amylose contentwere not changed. As desiccation was delayed more and hulled rice contained moisture more in harvesting head rice ratio of brown rice decreased and green-kerneled rice and damaged grain ratio increased and quality of milled rice also became deteriorated. As a result, desiccation day to minimize the deterioration of rice quality was estimated 1-2 days in large scale bag and 2-3 days in combine bag after harvesting.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.4
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• pp.351-356
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• 2009

Growth, milled rice yield and edible quality of rice in naturally reseeded Chinese milk vetch(CMV)-rice cropping system was compared with those in rice mono cropping on silty loam soil in Milyang from 2006-2008. Practicing natural reseeding technology recorded high CMV reseeding stand ranging from 565-805 plants $m^{-2}$ and resulting in the production of 13.0-17.0 kg N/10a from the CMV plant biomass which is greater than the recommendation rate of 9 kgN/10a. The plant height of rice plant grown in natural reseeding field is shorter at tillering stage but it was similar to the rice mono cropping at later stage. Dry matter production had similar trend to plant height. On the other hand, the leaf color in naturally reseeded CMV-rice cropping system was similar to the rice mono cropping up to panicle heading stage but it was high at mature stage, indicating that the nitrogen was provided by the CMV decomposition until later stage of rice. The yield components such as culm number $m^{-2}$ was greater and 1,000-brown rice weight was heavier than those of rice mono cropping but the ripened grain ratio was lower in naturally reseeded CMV-rice cropping system. Milled rice yield of naturally reseeded CMV-rice cropping system was similar to that of rice mono cropping. However, head rice percentage of milled rice was lower due to low ripened grain ratio. This result indicates that natural CMV reseeding technology can completely replace chemical fertilizer in CMV-rice cropping system.

• Journal of Animal Science and Technology
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• v.50 no.5
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• pp.657-666
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• 2008

This study investigated the effects of dietary probiotics which contained antioxidant astaxanthin on growth performances and meat quality in two pigs farms. A total of 2,400 pigs were gilt and barrow with same number assigned to one of two treatments. The two treatments were control(commercial feed), treatment(probiotics 0.1% feed). Each treatment had 3 replicates. Weight gain, feed intake and feed efficiency were periodically recorded for 90 days. Survival ratio was shown 99.85% in treatment group. Average daily gain was higher in treatment group(0.91kg) than that of control(0.84kg). Back fat thickness was lower in treatment group than that of control, even though the treatment group tended to be higher carcass weight. The treatment group trended higher carcass weight, back fat thickness was lower in treatment group than control. The ratio of carcass grade A was shown higher in treatment than that of control, respectively. Treatment group showed higher value of fat content and water holding capacity. Treatment showed lower value than control in shear force and cooking loss. Hunter value(a and b) of treatment group in meat color was higher than control. Treatment group was lower cholesterol content than control. Control group was shown higher unsaturated fatty acid(stearic acid(C18:0)) value than treatment. Treatment group was shown lower saturated fatty acid(oleic acid(C18:1)) value than that of control. These results suggested that the supplementation of probiotics contained Phaffia rhodozyma could be used effectively for increase productivity of livestock industry.

• Applied Biological Chemistry
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• v.29 no.2
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• pp.130-137
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• 1986

The five fish meal kojis which contained various ratios of barley were prepared and processed to produce six different fish-soy sauces. The chemical compositions including enzyme activities during fermentation were determined and sensory evaluation was done and changes of absorbance during heating process were also measured. The contents of reducing sugar increased until 12 hours, then slightly decreased and maintained constant level after 36 hours during koji making. The contents of total nitrogen were proportional to the amount of fish meal used in koji. The activities of amylase and protease were increased until 48 hours and then were not changed during koji making. The contents of reducing sugar were increased until 50 days and then were not much changed during koji making. The contents of nitrogen and amino nitrogen in sauces were increased gradually during fermentation. The total acid contents of sauces were increased until 70 days, after which it was constant during fermentation. The absorbances of sauces were increased with time during heating process. In sensory test, the fish-soy sauce the ratio of fish meal: barley of which was 10 : 16 received the highest score for flavor of sauce and the conventional soy sauce, for color and taste in a soup test. Fish-soy sauce resulted good quality when the ratio of fish meal to barley was 10 to 13 and 10 to 16.