• Fisheries and Aquatic Sciences
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• 제5권4호
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• pp.287-294
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• 2002

As a series of studies on improving quality of seasoned-dried Pacific saury, storage stability of seasoned-dried saury treated with liquid smoke (T2 product) was examined during storage at ambient temperature $(19\pm5^{\circ}C)$, comparing with control (C, seasoning only) and T1 (treatment of $0.05\%$ Rosemary as a antioxidant). The histamine contents (15.33-32.21mg/100g) of 3 seasoned-dried products were much lower than tolerance limit of intake during 80 days of storage. The water activity of 3 seasoned-dried products was in range of 0.692­0.735. The pH of T2 showed relatively lower than the others during storage. The POV of T2 was slightly higher until 30 days, but was lower after 45 days compared with Tl. The TBA value and viable cell count of T2 were the lowest among the samples during storage. The color values of 3 seasoned-dried products were not significantly different during storage. The sensory scores of T2 was the highest than those of T1 and C during storage. Therefore, liquid smoking method was a useful technique to extend shelf-life and retain good sensory quality of seasoned-dried Pacific saury.

• 한국식품영양과학회지
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• 제24권4호
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• pp.625-630
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• 1995

This study was conducted to develop pumpkin-citron-honey(PCH) drink. The product is made fro natural ingredients : pumpkin, citron and honey. It does not contain any kind of food additives. It's characteristics and effectiveness are as follows. The product is a water soluble pumpkin(WSP) paste from natural ingredients only. It is easily soluble in water, and becomes a PCH drink with a good taste and a beautiful color. Dried pumpkin powder and dried WSP paste powder contain β-carotene which contents are 1/3 of total carotenoids. The result of sensory evaluation of WSP paste and PCH drink showed good response to number of people.

• 한국수산과학회지
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• 제48권4호
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• pp.417-425
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• 2015

Semi-dried conger eel Conger myriaster is considered as a health food in Korea due to its richness in vitamins, minerals, proteins and omega-3 fatty acids. This study characterize the sanitary quality of commercial semi-dried conger eel for developing high quality semi-dried products and suggested the guideline for controlling the quality. Moisture content ranged from 41.2% to 73.4% (mean: 61.5%), volatile basic nitrogen ranged from 16.1 to 93.6 mg/100 g (mean: 55.1 mg/100 g), and peroxide value ranged from 15.2 to 69.8 meq/kg. Viable cell counts ranged between 6.51 and 8.53 log CFU/g, while the Escherichia coli count ranged from undetectable to 4.6 log CFU/g. Based on these chemical and microbial findings, we suggest that provisions be established for development of high quality semi-dried conger eel as follows: 50-68% for moisture content, < 50 mg/100 g for volatile basic nitrogen content, < 60 meq/kg for peroxide value, and negative for E. coli. Among the 16 commercial semi-dried conger eel products used in this study, the standard-passed product was only GS-L.

• Biotechnology and Bioprocess Engineering:BBE
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• 제11권3호
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• pp.215-222
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• 2006

The Lowry method was used in this study to measure protein in Haemophilus influenzae type b (Hib) conjugate vaccines (polyribosylibitol phosphate-tetanus toxoid; PRP-TT) using deoxycholic acid (DOC) to induce protein precipitation. Trichloroacetic acid (TCA) did not induce precipitation adequately from the Hib conjugate bulk and the freeze-dried Hib conjugate product. Its yield was approximately 50%. The matrix structure of Hib conjugate inhibits precipitation by TCA. Although the Lowry method can be carried out without precipitation in Hib conjugate bulk when no residual impurities (adipic acid dihydrazide [ADH], 1-ethyl-3-(3-dimethylamino-propyl) carbodiimide-HCI [EDAC], phenol and cyanogens bromide [CNBr], etc.) are present, it cannot be used for Hib conjugate products that contain sucrose 8.5%, because 8.5% concentration of sucrose enhanced the protein concentration. DOC- and HCl-induced precipitation is an alternative method for evaluating the protein content of the Hib conjugate bulk and the Hib conjugate product. The precipitation was optimal with a final concentrate of 0.1% for DOC at $4^{\circ}C$ and pH 2. This Lowry method, using DOC/HCI precipitation to induce protein precipitation, was confirmed a consistent, reproducible, and valid test for proteins in Hib conjugate bulk and its freeze-dried product.

• Journal of Ginseng Research
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• 제10권2호
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• pp.218-232
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• 1986

In this review quality improvement, new products and processing of ginseng are discussed. Ginseng products are generally classified into two types; the dried product without significant change in original shape of fresh ginseng and various processed ginseng products in liquid or solid types prepared by addition of either ginseng extract of ground powder. The dried ginsengs are generally made 4 years old fresh ginseng roots for production of white ginseng and 6 years old ones for red ginseng. The processed ginseng products, such as ginseng drinks, extracts, teas, powders, capsules or tablets are prepared by addition of extract or powder of the ginseng roots which contain relatively high amount of saponin. At present, more than 200 items of 40 types of products are commercially available in over 70 countries in the world, Since consummers preference on the quality of ginseng products as an health food differs with their cultural background of each country, new products development and quality improvement should be investigated with concerning the particular preference of the consummers of various country. It has been generally found that the Orientals has higher product acceptance on strong ginseng flavor while the Westerners generally prefers the products having mild ginseng odor and taste. Recently consummers are asking for supplemented type of ginseng products with various medical herbs and vital materials instead of ginseng alone. Therefore future work on product development should be emphasized to meet the consummers demand and preference.

• Asian-Australasian Journal of Animal Sciences
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• 제22권5호
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• pp.686-693
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• 2009

A 21- to 42-day feeding study was conducted in Ross male broilers to evaluate the use of dried bakery product (DBP) and the influence of adding fat at different points in the manufacturing process. Six dietary treatments were formulated using a factorial arrangement (3${\times}$2 design) with three levels of fat in the mixer (high: 4.8%, medium: 3.8% and low: 2.8%) with or without DBP (0 and 7%). Additional fat was sprayed on pellets in a post-pelleting liquid application to bring the fat content to a similar level in all diets. Data on pellet quality (before and after post-pelleting fat addition), broiler performance, nutrient digestibility and organ weights were studied. Pellets made with DBP showed higher hardness values when measured before post-pelleting fat addition (p<0.001), although DBP did not affect final pellet hardness or durability. Higher post-pelleting hardness and durability were shown by diets to which a lower level of fat had been added in the mixer (p<0.001). In general, post-pelleting fat application improved durability (p<0.05). However, broiler performance and ileal digestibility were not affected by any of the factors tested. Dietary treatments had a significant but variable effect on carcass yield (p<0.01), although there were no differences among treatments regarding breast and leg yield, abdominal fat or organ weights. The results indicate that up to 7% DBP could be used in the broiler diet without impairing performance, ileal digestibility or organ weights. The place or point of fat addition in the manufacturing process has a strong influence on pellet quality.

• Preventive Nutrition and Food Science
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• 제6권4호
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• pp.201-205
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• 2001

As a series of studies on improving the processing suitability of imported Pacific saury, oxidative stability of seasoned-dried Pacific saury treated with liquid smoke (T2 product) was examined during storage, comparing with control (C, seasoning only) and T1 (treatment of 0.05% BHT instead of liquid smoke). The pH of T2 treated with liquid smoke was relatively lower than those of C and T1 during storage. The contents of volatile basic nitrogen in all products increased continuously during storage. In the changes of TBA and POV of products during storage, the POV of T2 was lower than that of T1, and the TBA values of T1 and T2 were lower than that of C product. The major fatty acids were 22 : 1n-11, 20 : 1n-11, 16 : 0, 14 : 0, 22 : 6n-3, 20 : 5n-3, 18 : 4n-3, 16 : 1n-7, 14 : 1n-7 and 18 : 1n-9 in the both C and T2 products. The contents of polyunsaturated fatty acids in hath C and T2 somewhat decreased with increasing storage period, while those of saturated and monounsaturated fatty acids increased.

• Journal of Ginseng Research
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• 제36권3호
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• pp.314-321
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• 2012

The purpose of this study was to determine a standard quality characteristic through the evaluation and statistical analysis of the morphological characteristics of dried ginseng (white ginseng) products. Samples of 4-year-old 30 and 50 piece grade curved ginseng and 5-year-old 25 and 15 piece grade straight ginseng products were collected from a market, with 5 to 10 packs of each product being collected annually over a 5-year period (2006-2010). Morphological characteristics, such as weight, length, diameter, and surface color, were measured and statistically analyzed to present a standard quality characteristic value using $mean{\pm}3SD$, a range that excluded outlier. The 4-year-old curved ginseng samples of 50 and 30 piece grade were 4.80 to 6.12 cm and 5.28 to 7.60 cm long, 0.22 to 1.70 cm and 0.21 to 2.07 cm wide, and weighed 5.28 to 7.40 g and 8.62 to 12.26 g, respectively. The 5-year-old straight ginseng samples of 25 and 15 piece grade were 9.66 to 15.47 cm and 10.66 to 16.80 cm long, 1.32 to 1.94 cm and 1.48 to 2.43 cm wide, and weighed 9.18 to 16.40 g and 15.89 to 24.82 g, respectively. The surface color of the different piece grades in the same type of dried ginseng product was similar, whereas the straight ginseng demonstrated a lower level of brightness, but the relative redness and yellowness were of higher levels, than that of curved ginseng.

• 생명과학회지
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• 제9권1호
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• pp.44-49
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• 1999

품질이 양호한 참가자미 조미 반건조제품을 제조하기 위한 기초자료를 얻기 위하여, 참가자미를 조미 반건조한 후 나일론＋폴리에틸렌+선형 저밀도폴리에틸렌 (0.0l5/0.045/0.040 mm)의 적층필름으로 진공포장하여 각각 빙결점 동결저장 (-3$\pm$$0.5^{\circ}C$) 및 냉장 (3$\pm$$0.5^{\circ}C$)하면서 저장중의 품질변화를 검토하였다. 참가자미 반건조제품의 제조를 위한 가장 적합한 냉풍 건조온도 및 시간은 상대습도 50$\pm$5$\%$ 및 풍속 2 m/sec의 조건하에서 각각$20^{\circ}C$ 및 4시간이었으며, 진공포장한 제품의 저장수명은 빙결점 동결저장 (-3$\pm$$0.5^{\circ}C$) 시 35일이었고 냉장 (3 $\pm$$0.5^{\circ}C$) 시 16일이었다.

• 한국식품과학회지
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• 제29권5호
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• pp.925-931
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• 1997

전갱이의 조미 반건품을 대량으로 생산하기 위한 기초자료를 얻기 위해, 전갱이를 조미 반건조한 후 나일론+폴리에틸렌+선형 저밀도폴리에틸렌$(0.015/0.045/0.04\;{\mu}m)$의 적층필름으로 진공포장하여 빙결점 동결$(-3{\pm}0.5^{\circ}C)$ 저장하면서 저장 중의 품질변화를 비교 검토하였다. 전갱이 조미 반건품을 제조하기 위한 가장 적합한 건조온도 및 시간은 상대습도 $50{\pm}5%$, 풍속 2m/sec 조건에서 각각 $20^{\circ}C$ 및 4시간이었으며 진공포장제품의 저장기한은 42일이었고 비포장제품의 경우는 28일이었다.