• Food Science of Animal Resources
• /
• v.35 no.4
• /
• pp.494-501
• /
• 2015

The aim of this study was to examine the effectiveness of pre-cooking conditions on the quality characteristics of ready-to-eat (RTE) Samgyetang. Raw chickens were steamed under the different conditions of 50℃/30 min (T1), 65℃/30 min (T2), 85℃/30 min (T3), and 90℃/10 min (T4) prior to retorting at 120℃ for 65 min. The results showed that pre-cooking conditions in all treated samples could reduce fat contents in breast and leg meats by 8.5-11.7％ and 10.0-11.0％ compared to the control, even though there were no significant differences among treatments (p>0.05). The L* and b* values of breast and leg meats treated with the higher temperature and longer time conditions were significantly higher than the control (p<0.05), while a* values tended to decrease despite of not to a significant extent (p>0.05). Moreover, apparent viscosity and water soluble protein showed insignificant differences (p>0.05) among the samples as a result of the retorting process, which might have more negative influences on the quality. T2 samples obtained significantly the highest average Quantitative Descriptive Analysis (QDA) score and transmittance value, representing the most clear broth among the samples, compared to the control. On the other hand, T3 showed the highest cooking loss among the treatments and the lowest QDA scores among the samples. In conclusion, pre-cooking treatment prior to retorting in manufacturing Samgyetang is a plausible way to reduce its fat content. A pre-cooking condition at either 65℃ for 30 min, or 90℃ for 10 min are recommended for producing Samgyetang with optimum quality.

• Korean Journal of Agricultural Science
• /
• v.43 no.5
• /
• pp.715-722
• /
• 2016

Rapid determination of food quality is important in food distribution. In this study, the chemical properties of oats were analyzed using visible-near infrared (VIS-NIR) spectroscopy. The objective of this study was to develop and validate a predictive model of oat quality by VIS-NIR spectroscopy. A total of 200 oat samples were collected from domestic and import markets. Reflectance spectra, moisture, protein, fat, Fe, and K of oat samples were measured. Reflectance spectra were measured in the wavelength range of 400 - 2,500 nm at 2 nm intervals. The reflectance spectrum of an oat sample was measured after sample cell and reflectance plate spectrum measurement. Preprocessing methods such as normalization and $1^{st}$ and $2^{nd}$ derivations were used to minimize the spectroscopic noise. The partial-least-square (PLS) models were developed to predict chemical properties of oats using a commercial software package, Unscrambler. The PLS models showed the possibility to predict moisture, protein, and fat content of oat samples. The coefficient of determination ($R^2$) of moisture, protein, and fat was greater than 0.89. However, it was hard to predict Fe and K concentrations due to their low concentrations in the oat samples. The coefficient of determinations of Fe and K were 0.57 and 0.77, respectively. In future studies, the stability and practicability of these models should be improved by using a high accuracy spectrophotometer and by performing calibrations with a wider range of oat chemicals.

• Korean Journal of Community Nutrition
• /
• v.17 no.4
• /
• pp.440-449
• /
• 2012

This study was carried out to investigate the distribution of body composition, and to analyze its relationship to dietary behaviors and life style. The study subjects were divided into 3 age groups; 30' years (n = 78) 40' years (n = 71) and 50' years (n = 44). The data was collected by physical measurement (Inbody 230) and questionnaires. The rate of disease and general characteristics were higher in the 50 year old group than in the other groups. Average amount of body water, protein, mineral and body fat were 29.0 kg (50.4%), 7.7 kg (13.4%), 2.8 kg (4.8%), 18.7 kg (31.5%), respectively. The rate of menopause was significantly different with increasing age. Menopause was 1.3%, 9.1%, 79.6% by age respectively. Body fat percent was significantly increased and body water decreased with age (p < 0.01). The fat composition was higher and the mineral content was lower in 50' year old group. Dietary behavior scores of 30' year old group was significant lower than in the other two groups (p < 0.001). The means of salty eating, skipping meals, fruit intake and food habits total point were significantly higher in the 50 year old group than in the other groups. There were significant positive correlations between age, BMI, waist hip ratio respectively (p < 0.01). There were significant negative correlations between age and body water, body mineral, skeletal muscle (p < 0.01, p < 0.05, p < 0.01). The results of this study suggested that nutritional management and education for adult women differ by age group.

• Food Science and Preservation
• /
• v.16 no.5
• /
• pp.726-733
• /
• 2009

Six types of oil were extracted from pomegranate seed, mung bean, pepper seed, safflower seed, seeds of Cassia tora Linnaeus, and perilla seed. The extracted seed oils were analyzed for total and positional fatty acid composition, triacylglycerol (TAG) level, and tocopherol content. Crude fat levels measured by the Folch method were 21.64% in perilla seed, 13.85% in safflower seed, 9.60% in pepper seed, 8.85% in pomegranate seed, 2.25% in mung bean, and 2.00% in C. tora,respectively (all w/w). Linoleic acid (C18:2) was the most abundant fatty acid at the sn-2 position of triacylglycerols (TAGs), ranging from 15.99-88.3 wt%. The composition of TAGs was analyzed by reverse-phase HPLC, and TAGs of seed oils showed partition numbers of 36-48. The highest content (377.74 mg/100 g) of total tocopherol was found in pomegranate seed whereas the total tocopherol content of mung bean, C. tora, pepper seed, perilla seed, and safflower seed were 141.16, 107.23, 33.88, 30.05, and 29.80 mg/100 g, respectively.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.27 no.5
• /
• pp.509-519
• /
• 2013

Through the study on judgment of Body form and settle Energy flow(立形定氣) before diagnose the patients, the results are as follows. The observation of the body form is to determine prosperity and deficiency of each internal organ. It is necessary to distinguish Body form loss(形脫) and Body form fullness(形充). Fat man(肥人), Thin man(瘦人), Creamy man(膏人), Muscular man(肉人), Small Fat man(脂人) are discriminated by fat distribution, fat content, and muscle mass. The observation of the body form means the observation of structure disorder, color change, develop part at body, head and face. The observation of the body form that is to determine prosperity and deficiency of each internal organ is from the limited knowledge of the anatomy. The observation of face color is considered by blood perfusion, blood oxygenation and accumulation of carotinoid, bilirubin and change of melanin in the facial skin. The prosperity and the deficiency of energy flow is considered by symptom combined with growth (<40 years) and aging (>40 years). The prosperity of energy flow includes the anger, anxious emotion and the deficiency of energy flow includes the fear, depressive emotion. The breathing type is expiratory exhalation like asthma patients in the prosperity of energy flow. The deficiency of energy flow is weakness to overcome the disease. The prosperity and the deficiency of energy flow are considered by body metabolic ratios (Basal metabolic Rate: BMR, Resting metabolic rate: RMR, Physical activity ratios: PASs). Development of subcutaneous fat is good in the person of prosperous energy flow. The person of prosperous energy flow is hard to overcome to heat weather than cold weather. The person of deficiency of energy flow has tendencies of low blood pressure, insufficiency of blood flow in the peripheral and being shocked. The person of deficiency of energy flow has tendencies of chronic fatigue syndrome or automatic nerve disorder. If the patient who has deficiency of energy flow has severe weight loss should be checked for the presence of disease. The observation of small and large of bone is to check the development and disorder of bone growth and aging. The observation of thickness and weakness of muscle is to check the development of muscle, particularly biceps, gastrocnemius, and rectus abdominal muscle. The observation of thickness and weakness of skin is to check the ability of regulating body temperature by sweating.

• Asian-Australasian Journal of Animal Sciences
• /
• v.33 no.7
• /
• pp.1126-1137
• /
• 2020

Objective: Pellet durability, particle size distribution, growth response, tibia bone characteristics and energy retention were measured to evaluate cassava as an alternative energy source to replace maize in broiler diets with or without Ronozyme (A+VP) enzyme composites. Methods: A total of 480 one-day broiler chicks were randomly assigned to 8 treatments in a 4×2 factorial arrangement. Four levels of cassava: (0%, 25%, 50%, 75%) and 2 levels of enzymes (0 and 500 g/tonne) were used. Each treatment was replicated six times, with ten birds per replicate. Results: The particle size distribution in the diets showed an increasing trend of small particles with increase in cassava level. Pellet durability decreased (p<0.05) with cassava inclusion. Feed intake was highest in birds fed diets with medium cassava level at 1 to 24 d and 1 to 35 d of age. The body weight gain of birds reduced (p<0.037) as cassava level increased, but it increased (p<0.017 when enzymes were added. The feed conversion ratio was high (p<0.05) when cassava level was increased, but it reduced (p<0.05) when enzymes were added. The dressing percentage (DP), and weight of drumsticks reduced (p<0.05) with increasing cassava level. Enzyme supplementation increased (p<0.05) DP, and weight of breast, thighs and drumsticks. Ash content, weight, length, width, and bone strength decreased (p<0.05) when cassava level was increased, however, they were increased with enzyme addition. The contents of Ca, K, and Zn were raised (p<0.001) with increasing cassava level. Enzyme inclusion increased (p<0.001) all mineral contents in tibia bones. Body fat and energy retained as fat decreased (p<0.001) as cassava level increased. Enzyme inclusion increased (p<0.05) body protein content and energy retained as protein. Conclusion: Although broiler performance was depressed by high levels of cassava inclusion, it was not affected by low levels, which further improved by enzyme supplementation.

• Journal of the Korean Applied Science and Technology
• /
• v.31 no.4
• /
• pp.562-571
• /
• 2014

In these days, many countries carry out many renewable energy policies to increase the renewable energy portion and to reduce the GHG(Green House Gas). In Korea, RPS(Renewable Portfolio Standards) focused on over 500MW power producers is conducting. And they are using the bio-fuel oil to meet their RPS quota. The oil is a mixture of animal and vegetable fat or fatty acid ester of them and should satisfy some specifications to use the power generation such as viscosity, pour point, acid number. Depends on the raw materials, quality characteristics of power bio-fuel oil are changed. By adding the power bio-fuel oil, pour point, density, sulfur content and viscosity are decreased and acid number, iodine number, oxygen content are increased. In this study, we test the quality characteristic of power bio-fuel oil and the property changes by the blending ratio of power bio-fuel oil & conventional fuel oil.

• Korean Journal of Food Science and Technology
• /
• v.35 no.1
• /
• pp.57-61
• /
• 2003

Variations in NMR relaxation time during freezing and thawing processes in pork loins were investigated. Continuous distribution analysis of data obtained from $T_2\;CPMG$ were carried out to observe the changes in water content in the muscles. Solid fat content slightly increased with decreasing temperature, then showed sharp increase at $-4^{\circ}C$, reaching 85% at $-25^{\circ}C$. Relaxation time decreased with decreasing temperature, suggesting that ice crystals gradually formed at freezing temperature. $T_2$ relaxation time during thawing was higher than that during freezing, suggesting that ice crystals melted by thawing and resulted in water loss from meat. Continuous distribution analysis of data obtained from Carr-Purcell-Meiboom-Gill experiments shows one to four components on the spectra during freezing and thawing processes. The area of major components between 30 to 45 ms decreased with decreasing temperature, and were not detected below $-4^{\circ}C$, below which only $T_s$ signal was detected. The area of $T_s$ decreased with decreasing temperature. Between -4 to $10^{\circ}C$, the areas of $T_m$ and $T_l$ during thawing were larger than those during freezing. These results suggest that the exchange between bound water and free water takes place during freezing and thawing.

• Food Science and Biotechnology
• /
• v.18 no.2
• /
• pp.294-298
• /
• 2009

Distribution of isoflavones and fatty acids in soymilk fermented with 7 Lactobacilli (L-type), 7 Bifidobacteria (B-type), or 5 Streptococci (S-type) were monitored. Total isoflavones in fermented soymilk ranged from 5.24 to $8.59{\mu}mol/g$ dry basis while those in unfermented soymilk were $8.06{\mu}mol/g$ dry basis. Depending on the types of inoculated microorganisms, fermented soymilk showed different profiles in isoflavones, especially aglycones and $\beta$-glucosides. Four L-type fermented soymilk had significantly higher aglycone content (33.69-46.21%) and low $\beta$-glucosides compared to control (p<0.05). All B-type fermented soymilk showed significantly high aglycone levels (p<0.05). Out of 5 Streptococci, 4 strains produced over 82.2% aglycones. Lipid content ranged from 162 to 224 mg/g and linoleic acid was the highest, followed by oleic, linolenic, palmitic, and stearic acids. Average ratio of unsaturated to saturated fatty acids in control, L-, B-, and S-type fermented soymilks was 6.30, 6.09, 6.30, and 5.94, respectively. This study can help to develop a fermented soymilk containing high isoflavone aglycones and low fat content.

• Korean Journal of Community Nutrition
• /
• v.22 no.4
• /
• pp.279-288
• /
• 2017

Objectives: Recommended Menu (RM) prepared according to the Target Pattern expected to meet the dietary reference intake (DRI) of nutrients. Nutritional adequacy of RM in 'DRI for Koreans 2015' were analyzed to verify whether such expectation was fulfilled. Methods: Dishes in RM are categorized by 5 food groups, and number and types of dishes for main meal and between-meals were analyzed. The energy and 12 nutrients (protein, dietary fiber, Ca, P, Fe, Na, K, vitamin A, thiamin, riboflavin, niacin and vitamin C) contents in 10 RMs were calculated using the food composition table (CD) in 'DRI for Koreans'. Energy, energy contribution ratio, and nutrient contents in 10 RMs for 18 age groups were evaluated based on the 'DRI for Koreans 2015'. Results: Number of dishes per meal were 4.83, and representative table setting consisted of cooked rice + soup (or stew) +3 side dishes. Energy contents of RM were 75~109% of estimated energy requirement (EER). None of the RM met the DRI of all 12 nutrients examined. Calcium was the most insufficient nutrient. Only 1-2 years' RM met the DRI, all the other RMs did not meet the calcium DRI. Dietary fiber and potassium contents were also insufficient in most RM. In adult male's RM, only 1 nutrient, i.e. calcium did not meet the DRI, but in female adult's RM, 5~6 nutrients did not meet the DRI. Energy contribution ratio of carbohydrate, protein, and fat in RM were 59.0~70.4%, 15.7~17.5%, 12.1~23.5%, respectively. And 4 RMs out of 10 exceeded the upper limit of acceptable macro-nutrient distribution range (AMDR) of carbohydrate and 3 RMs out of 10 RM were below the lower limit of fat AMDR. Contribution ratio of nutrients were ${\geq}40%$ by food groups were as follows: grain group in energy and carbohydrate; meat fish egg legume group in fat, protein, and niacin; vegetables group in dietary fiber, vitamin A, and vitamin C; milk dairy products group in calcium. Conclusions: RM prepared according to the Target Pattern did not meet nutritional adequacy as expected. Especially calcium, potassium, and dietary fiber contents are needed to be increased in many RMs. Further, energy content in RM needs to be adjusted for fat sugar food group assigned in Target Pattern and condiment.