• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.393-397
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• 1994

The study was carried out to develop the powdered smoked-dried anchovy products as a natural flavoring substance. The processing conditions, chemical and taste compounds of products were as follows: The raw anchovy were washed, and then boiled 5 minutes in $5{\sim}6%$ NaCl and 1.0% sodium erythorbate solution. Boiled anchovy were smoked in smoking house at $40^{\circ}C$ for 4 hours as the first stage, and then increased temperature up to $80^{\circ}C$ as the second stage, and finally smoked 8 hrs at $80^{\circ}C$ to maintain the moisture content between 9 and 10 percent. The smoked-dried anchovy were pulverized and screened to be 50 mesh of particle size, and finally packed in PET/Al/CPP film bag. The moisture, crude lipid content and salinity of powdered smoke-dried anchovy were 9.4%, 9.6% and 6.9%, respectively. Fatty acid composition of product was mainly consisted of polyenes (43.4%) such as 22 : 6 and 20 : 5, followed by saturates (36.9%), monoenes (19.7%). The principal taste compounds of product were IMP, 466.5 mg/100g; free amino acids such as His, Tau, Pro, Lys, Ala and Glu, 1179.2 mg/100g; non-volatile organic acids such as lactic acid and succinic acid, 617.9 mg/100g; total creatinine, 595.9 mg/100g; small amount of betaine and TMAO. To make a instant soup, it was desirable for taste of products that powdered smoked-dried anchovy were mixed with 20% salt, 4.0% sugar, 3.0% MSG, 1.0% onion powder, 1.0% garlic powder and 1.0% black pepper.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.235-244
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• 2011

The physicochemical properties and quality changes in salted and dried brown croaker products using deep seawater salt were investigated for preparation with different pretreatment, salting and drying conditions. Optimum salt concentration, salting time and drying time for product were 20% of body weight, 12 hrs at room temperature ($25{\pm}2^{\circ}C$), and 24 hrs at $30{\pm}2^{\circ}C$, respectively. The volatile basic nitrogen (VBN), peroxide value (POV), viable cell count and acid value (AV) of viscera and blade removed products were 18.9~22.4 mg%, 21.0~32.5 meq/L, and 2.3~4.4 mg/mL, $2.0\sim3.5{\times}10^3$ CFU/g, respectively and only viscera removed products were 31.2~38.1 mg%, 40~55.2 meq/L, 7.0~11.5 mg/mL, $4.1\sim5.5{\times}10^3$ CFU/g, respectively. Changes in quality of salted and dried brown croaker products were investigated during storage at room temperature and $5{\pm}2^{\circ}C$. The POV, AV and viable cell counts of salted and dried brown croaker products increased in commercial salt used and only viscera removed products compared with deep seawater salt used and viscera and blade removed products during storage time. Results in this study showed that the deep seawater salt was very effective for quality control of salted and dried brown croaker products and pretreatment method was a very important factor for preparation products. The optimum conditions for preparation of salted and dried brown croaker product were 20% of body weight for salt concentration, 12 hrs at $25{\pm}2^{\circ}C$ for salting time, and 24 hrs at $30{\pm}2^{\circ}C$ for drying time. Optimum storage time for quality maintenance was 14 days at $5{\pm}2^{\circ}C$.

• Fisheries and Aquatic Sciences
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• v.4 no.4
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• pp.238-245
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• 2001

Optimal conditions for processing. of seasoned-dried Pacific saury treated with liquid smoke (T2) were evaluated by physicochemical and microbial experiments and sensory evaluation, comparing with control (seasoning only, C) and treatment I $(0.05\%\;Rosemary\;instead\;of\;liquid\;smoke,\;Tl)$. Two hrs of seasoning time was set, and 23 hrs of drying time was determined in all samples. Finally, T2 product was made by soaking treatments (three times of 1 sec, 8 sec and 1 sec) in $5\%$ (v/v) liquid smoke (Scansmoke PB 2110) after 30 min, 4 hrs and 22 hrs of hot-air drying, respectively. The histamine contents in 3 seasoned-dried products were in a 15.33-26.99 mg/l00g range. The water activities of 3 seasoned-dried products were 0.719-0.735 range, and the pH of T2 was lower than the others. In the comparison of POV and TBA values among products, the TBA values and POV of Tl and T2 were significantly low compared to C, and also the viable cell counts of T2 was relatively lower than those of the others. In the color values, significant changes were not found among products, and in the sensory evaluation for odor, taste and overall acceptance, T2 had relatively higher preference on the whole items.

• Korean Journal of Agricultural Science
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• v.43 no.1
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• pp.14-20
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• 2016

One of the most powerful health management practices is the use of antibiotics, but their use is being restricted because of health safety issues. The swine industry has been looking for various alternatives to antibiotics and increasingly considers the use of dietary factors like feed ingredients, feed additives, feed formulation practices, or feeding methods, instead of using antibiotics to improve pig health and performance. Among other alternatives to antibiotics, spray-dried plasma may be a candidate. Spray-dried plasma is a blood product that provides bioavailable nutrients and physiologically active components such as immunoglobulins, glycoproteins, growth factors, peptides, etc. It is an excellent protein source with balanced and highly digestible amino acids. Several beneficial physiological activities depend on components of spray-dried plasma, such as immune competence (antibacterial activity), modulation of microbiota and/or immune system, integrity of intestinal barrier function, etc. These beneficial effects can contribute to improvement of pig performance and health by modulation of microbiota in the digestive tract and/or immune system. Therefore, it is suggested that spray-dried plasma has great potential as an antibiotics alternative.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.416-423
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• 1993

Milk powders were made by several drying methods and raw materials, and rheological properties of milk powders were investigated by an Instron Universial Testing Machine. The results obtained are summarised as follows. Bulk density of the drum dried whole milk powder was $0.382\;g/cm^3$ and was higher than that of other milk powders. The Hausner ratio, angle of repose and compressibility of the spray dried skim milk powder were 1.127, $32.5^{\circ}$ and 0.029 respectively. This result indicated that skim milk powder showed free flowing characterristics. The compressibility of the drum dried whole milk powder was decreased by the decrease of moisture content. Compressibility of the milk granule was 0.056 and was lower than that of milk powder. The spray dried milk powder of a grobular shape had higher solidity than the freeze or drum dried milk powder. The drum dried milk powder particles consist of irregular shape.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.2
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• pp.264-270
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• 1997

To obtain basic data for processing semi-dried salmon meat product, the results that were measured the textural properties of salmon meat during salting, sugaring and drying process followed. Drying time and temperature were longer, the moisture amount of salmon meat were reduced. Hardness of salmon meat was direct proportion to shear stress, but hardness was inverse proportion to cohesiveness during drying process. After sugaring and salting salmon meat, drying time was longer, hardness and shear stress of salmon meat were increased. The sensory evaluation of the textures of sugaring salmon meat dried for 3 hrs showed slightly good. In the changes of texture of salmon meat during steaming hardness and shear stress of salmon meat dried for 4 hrs were higher than that dried for 10 hrs. And steaming time was longer, hardness of salmon meat dried for 4 hrs was decreased and cohesiveness was not changed.

• 축산식품과학과 산업
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• v.6 no.2
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• pp.30-33
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• 2017

• Journal of Biosystems Engineering
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• v.21 no.2
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• pp.182-190
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• 1996

A macerating technique which can apply to the mechanical production system of the agricultural by-product was developed to increase the utilization of agricultural waste and solve the shortage problem in the forage supply for the livestock production. The macerating method is to shred the agricultural by-product by the two rolls which rotate at different speeds each other. The testing macerator was built and the optimum operating conditions are suggested. Results of this research are as follows: 1. The increase of the base roll speed and speed ratio between two rolls shows the better shredding index but decrease the drying rate. The optimum conditions of the base roll speed and the speed ratio between two rolls for the rice straw are 1200 rpm and 1.7-2.0 respectively. 2. The macerated alfalfa was dried to the 15%(w.b.) within 3 hrs in a field at speed ratio of rolls, 2:1 and base roll speed, 1800rpm. 3. The milled surface and straight knurled surface for the macerating roll have same effect on the drying rate of material. Both rolls have self-cleaning functions during operation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.3
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• pp.231-238
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• 1983

An investigation on optimum condition for processing of salted-dried sardine and quality change of the product during the storage was carried out. The fillets of sardine were salted in 5, 10 and $15\%$ NaCl solution for 12, 24 and 36 hours at $9-10^{\circ}C$, respectively and air-blast dried at $24-25^{\circ}C$ with a velocity of 3 m/sec and then stored at room temperature for 30 days. The results were as follows : The optimum condition for the product was salting in $15\%$ NaCl solution for 36 hours as VBN and histamine contents were 27.5 mg/100g and 42.5 mg/100g, respectively, and also showed a good result in sensory evaluation. Histamine, VBN and TMA-N content of the dried fillets immediately after salting in $15\%$ NaCl solution for 36 hours increased to 47.8 mg, 29.5 mg and 5.4mg per 100g of the sample, respectively and increased slowly during the storage. The peroxide value and acid value of the lipid extracted from the product increased from 15.9 meq/kg to 114.0 meq/kg, and 12.6 to 30.5 during the storage. In the fatty acid composition, $C_{22:6}\;and\;C_{20:5}$ acids were decreased during the storage period.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.880-886
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• 2007

Ensiled or oven-dried green tea by-products (GTB) were evaluated in goats for their nutritive potential as protein feedstuffs based on in vitro and in vivo digestibility. To elucidate the effects of tea tannin on in vitro digestibility, polyethylene glycol (PEG) was used as a tannin binding agent. Both ensiled and dried GTB contained 31.9 to 32.6% of crude protein (CP) on a dry matter (DM) basis. Phenolics and tannins in soybean meal and alfalfa hay were low or not detected, but they were high in both ensiled and dried GTB (7.3-10.1% DM as total extractable tannins). In vitro protein digestibility in the rumen ranked: soybean meal>alfalfa hay cube>ensiled GTB = dried GTB. The protein digestibility post-ruminally of these feedstuffs showed a similar trend to that in the rumen, but the digestibility of ensiled GTB was significantly higher than that of dried GTB. Addition of PEG improved the in vitro protein digestibility of both kinds of GTB in the rumen and post-ruminally, indicating that tannins suppressed the potential protein digestibility of GTB. The increased protein digestibility by PEG addition was not significantly different between ensiled and dried GTB in the rumen, but the percentage increment of ensiled GTB was higher than dried GTB post-ruminally. In the in vivo digestibility trial, ensiled and dried GTB were offered to goats as partial substitutes for soybean meal and alfalfa hay cubes. Offering both GTB to goats as 5-10% on a DM basis did not affect nutrient digestibility, ruminal pH, volatile fatty acids, and ammonia concentration. However, the eating time of the GTB-incorporated diet was longer than that of the basal diet. It took 1.4 and 1.6 times longer than the control diet, to eat the diet completely when GTB silage was offered at 5 and 10% levels, respectively, of the total diet. These results show that ensiled and dried GTB are useful as partial substitutes for soybean meal and alfalfa hay cubes for goats with respect to nutritive value. Because of lessened palatability, it is recommended that GTB be incorporated into the diet at 5% on a DM basis.