• Title/Summary/Keyword: grain quality

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Influence of Temperature and Water Activity on Deleterious Fungi and Mycotoxin Production during Grain Storage

  • Mannaa, Mohamed;Kim, Ki Deok
    • Mycobiology
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    • v.45 no.4
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    • pp.240-254
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    • 2017
  • Cereal grains are the most important food source for humans. As the global population continues to grow exponentially, the need for the enhanced yield and minimal loss of agricultural crops, mainly cereal grains, is increasing. In general, harvested grains are stored for specific time periods to guarantee their continuous supply throughout the year. During storage, economic losses due to reduction in quality and quantity of grains can become very significant. Grain loss is usually the result of its deterioration due to fungal contamination that can occur from preharvest to postharvest stages. The deleterious fungi can be classified based on predominance at different stages of crop growth and harvest that are affected by environmental factors such as water activity ($a_w$) and eco-physiological requirements. These fungi include species such as those belonging to the genera Aspergillus and Penicillium that can produce mycotoxins harmful to animals and humans. The grain type and condition, environment, and biological factors can also influence the occurrence and predominance of mycotoxigenic fungi in stored grains. The main environmental factors influencing grain fungi and mycotoxins are temperature and $a_w$. This review discusses the effects of temperature and $a_w$ on fungal growth and mycotoxin production in stored grains. The focus is on the occurrence and optimum and minimum growth requirements for grain fungi and mycotoxin production. The environmental influence on aflatoxin production and hypothesized mechanisms of its molecular suppression in response to environmental changes are also discussed. In addition, the use of controlled or modified atmosphere as an environmentally safe alternative to harmful agricultural chemicals is discussed and recommended future research issues are highlighted.

Studies on the Shelf-life of the Brick Shape Improved Meju (벽돌형 개량메주의 품질수명)

  • Park, Choong-Kyun;Nam, Joo-Hyun;Song, Hyung-Ik
    • Korean Journal of Food Science and Technology
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    • v.22 no.1
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    • pp.82-87
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    • 1990
  • To investigate the shelf-life of the brick share improved Meju, the effect of the storage time and packaged storage on the quality of Meju and soy sauce were studied during 90 days storage at $30^{\circ}C$. During the storage period, pretense activity was rapidly increased, and it reached the maximum value after 30 days of storage and then decreased gradually with storage time. By the sensory evaluation, the soy sauce from Meju which was longer storage was increased its brown color but less sensory quality on taste and flavor. The sensory evaluation score of soy sauces were closely related to the value of protease activity of Meju, So, it was shown that the protease activity was also the major index component on the quality control for the brick shape improved Meju. The protease activity of brick shape Meju was lower during Meju making but decreased slowly during storage period than that of grain shape meju. The values of protease of Meju after 30 days storage were 359 (O.D. at 660 nm/g) in non-packaged, 349 in packaged Meju and after 180 days storage were 207,205, respectively. It was shown that the shelf-life of the brick shape improved Meju was about 180 days by the basis (protease activity: 200 O.D. at 660nm/g) for quality control from the grain shape Meju, and it was longer than that of grain shape Meju. It was also shown that the packaged storage did not prolong the shelf-life of the brick shape improved Meju.

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Influence of Sprouted Degree of Barley on Viviparity for Regermination, Yield and Grain Quality (보리의 수발아정도가 재발아, 수량 및 품질에 미치는 영향)

  • 남중현;송현숙;박문웅;이춘기;박형호
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.39 no.2
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    • pp.115-120
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    • 1994
  • To find out the effects of preharvest sprouted degrees of barley on yield, grain quality and germination rate, various sprouted grains were planted. The grains sprouted upto 2 mm and 4mm of root lengths showed regerminating rates of 68% and 49% respectively, and those above 4mm of root length decreased seriously in regerminating rate. First of all, the PI (promptness index) of sprouted barley compared with that of intact barley decreased conspicuously even in 2mm of root length. Grain yield decreased inversely with the growth of root lengths of sprouted grains. The times required to polish the naked barley up to polishing yield of 72% and husked one upto that of 64% were shortened inversely with the root lengths of sprouted grains. The rate of split kernel against sound one after polishing increased greatly by 17.6% to 36% in sprouted barley compared to 2% to 3.5% of the control which presoaked in water for 2 hours. Whiteness indexes of polished kernels of the sprouted barley and the control were higher than that of intact one. The index, however, was lowered inversely with root lengths in sprouted barley.

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Yield and Grain Quality of Early Maturing Rice Cultivars as Affected by Early Transplanting in Yeongnam Plain Area (영남 평야지 조생종 벼 조기재배가 수량 및 품질에 미치는 영향)

  • Lee, Jong-Hee;Park, Dong-Soo;Kwak, Do-Yeon;Yeo, Un-Sang;Song, You-Chun;Kim, Choon-Song;Jeon, Myeong-Gi;Oh, Byeong-Geun;Shin, Mun-Sik;Kim, Je-Kyu
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.53 no.3
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    • pp.326-332
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    • 2008
  • This study was conducted to evaluate an early-maturing rice cultivars adaptable to early transplanting cultivation in Yeongnam plain area. High temperature during the ripening stage of paddy rice under the early-transplanting cultivation in Yeongnam plain was to influence in several agronomic traits such as number of spikelet, ripening ratio, grain appearance of milled rice, and yield. 'Gounbyeo' and 'Junghwabyeo' were better than the others in grain appearance of milled rice and ripening ratio, but their yield potential were lower than that of the other varieties. Moreover, 'Gounbyeo' and 'Junghwabyeo' showed high ratio of broken rice. 'Unkwangbyeo' was the highest in yield and eating quality among the tested varieties, but also high percentage of white core and belly in milled rice. Therefore, in order to recommend those cultivars to farmers, it should be needed to establish an optimal cultivation method, such as transplanting density, fertilizer application, and harvesting time, etc. consequently, it should also be required to develop a new varieties with high ripening capability under high temperature condition.

Quality Characteristics of Jeung-Pyun added with concentrations of Paecilomyces japonica powder (동충하초 첨가에 따른 증편의 품질 특성)

  • 박금순;박찬성;최미애;김정숙;조현정
    • Korean journal of food and cookery science
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    • v.19 no.3
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    • pp.354-362
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    • 2003
  • higher. The Hunter color test showed lower L values with higher amounts of added JP to the Jeung-Pyun. In the sensory test. the 7 % added group had the strongest color according to the texture; the highest cohesiveness was shown in the 5 % added group, and the highest springiness was shown by the 3% added group, but none of these showed any significant differences. As for flavor, the more JP added the higher the stale grain flavor and bitterness. In the result of the overall acceptability test, the stale grain flavor of the 5% added group showed the highest values for the favorite texture and flavor. From the results of this experiment, when making stale grain flavored Jeung-Pyun, the 3 and 5% added groups were the optimum concentrations for the observed improvements in the quality. This study was carried out to investigate the possibility of improving the quality characteristics of Jeung-Pyun, by the addition of Paecilomyces japonica powder (JP). Regarding the volume of the Jeung-Pyun fermentation, with respect to the different amounts of JP added, the groups containing JP showed increased volumes, and as for the pH. the group containing 5% showed the lowest value. Regarding the moisture content, the groups containing JP showed lower moisture contents than the control group. Regarding the amino acid content, the control group showed a higher amino acid content than those of the JP containing groups, and contained an even amount of essential amino acids. and Leucine, Phenylalanine and Arginine were especially.

Effects of Dietary Fiber Extracts from Brewer's Spent Grain on Quality Characteristics of Chicken Patties Cooked in Convective Oven

  • Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Lee, Soo-Yeon;Choi, Min-Sung;Lim, Yun-Bin;Choi, Ji-Hun;Choi, Yun-Sang;Kim, Hack-Youn;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.33 no.1
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    • pp.45-52
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    • 2013
  • Brewer's spent grain (BSG) is a by-product of beer manufacturing. This study was conducted to evaluate the effect of dietary fiber extracts from brewer's spent grain on quality characteristics of chicken patties. The total fiber content of BSG dietary fiber extracts after extraction increased from 58.11% to 68.57%, and the extracted dietary fiber extracts were added to chicken patties at 0, 1, 2, 3, and 4%, respectively. The effects of the BSG dietary fiber extracts on pH, color, cooking loss, reduction in patty diameter, salt-soluble protein solubility, texture, and sensory characteristics of chicken patties were evaluated. The addition of BSG dietary fiber extracts decreased pH and lightness values, and increased redness and yellowness. Chicken patties formulated with 3-4% BSG dietary fiber extracts had the lowest cooking loss among all treatments (p<0.05). The diameter of chicken patties was not affected by the addition of BSG dietary fiber extracts. Additionally, no significant difference was observed in salt-soluble protein solubility after adding 3% BSG dietary fiber extracts compared to that in the control. Textural and sensory properties were different among the chicken patties, and the 3% BSG dietary fiber-added chicken patty had the highest acceptability. Our results indicate that 3% BSG dietary fiber extract can be used as a good source of dietary fiber for improving the quality characteristics of chicken patties.

Influence of Low Temperature at Reproductive Stage on Rice Grain Quality (생식생장기 저온이 미질에 미치는 영향)

  • Jeong, Eung-Gi;Choi, Hae-Chune;Hong, Ha-Cheol;Moon, Huhn-Pal;Shin, Young-Beom
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.42 no.6
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    • pp.805-809
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    • 1997
  • The influence of cool temperature occurred during the booting stage in 1993 on quality of rice grain was compared with that in favorable weather of 1994. The mean and minimum air temperatures during the reproductive growth stage at the paddy field of Jinbu Substation, National Crop Experiment Station were 2.2~7.4$^{\circ}C$ and 2.0~8.9$^{\circ}C$ lower respectively in 1993 compared to those of 1994. Grain fertility and brown rice yield were 11.8% and 0.4t /ha, and 84.3% and 5.5t /ha in 1993 and 1994, respectively. There was no difference in amylose content between two years. However, protein content of brown rice in 1994 were 1.6% lower than that of 1993. There was no difference in alkali digestion value of milled rice between two years. Gel consistency of rice flour was 45mm in 1993 and 59mm in 1994. Amylogram characteristics of rice flour produced in 1993 showed lower peak hot, cool, and breakdown viscosities, and higher consistency and setback viscosities. The palatability of cooked rice by sensory panel test was considerably better in 1994 rice than in the rice of cool year.

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