• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.2
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• pp.96-104
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• 2017

This study was carried out to compare the cooking and antioxidant characteristics of rice containing varying amounts of glutinous rice and cooked by two methods. Rice containing glutinous rice was cooked by general and high-pressure cooking methods with and without fermented alcohol. Pasting characteristics of cooked rice were decreased with increasing amounts of glutinous rice. The water binding capacity and swelling power were significantly decreased with increasing amounts of glutinous rice; however, water solubility indices were significantly increased. Palatability characteristics of cooked rice containing glutinous rice were similar to those of cooked rice without glutinous rice. Total polyphenol contents of cooked rice containing glutinous rice and fermented alcohol were quite different, but this difference was not significant. Total flavonoid contents were increased with increasing amounts of glutinous rice. Total flavonoid content by general cooking method for rice containing 20% glutinous rice and fermented alcohol was $23.20{\pm}0.61{\mu}g\;CE/g$. DPPH radical-scavenging activities for samples with and without glutinous rice were 2.97-5.19 and 3.19-5.45 mg TE/100 g, respectively. ABTS radical-scavenging activity by high-pressure cooking method for rice containing 20% glutinous rice and fermented alcohol was $19.48{\pm}0.63mg\;TE/100g$. In this study, cooking and antioxidant characteristics of cooked rice containing glutinous rice generated data useful for manufacturing processed products.

• Journal of Animal Science and Technology
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• v.55 no.3
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• pp.211-217
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• 2013

The objective of this study was to investigate the physical and chemical composition, fatty acid profile and sensory property of horse meat according to meat quality grade (1 and 2) and cuts (loin, chuck roll and top round). The lipid content of loin was significantly higher (p<0.05) in grade 1 (4.65%) compared with grade 2 (2.31%), whereas moisture content was lower (p<0.05) in grade 1 than in grade 2. The pH value was significantly lower (p<0.05) in loin than in other cuts regardless of meat quality grade. Shear force value of loin was significantly different (p<0.05) between grades 1 (5.87 $kg/cm^2$) and 2 (10.86 $kg/cm^2$). Water-holding capacity values of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Meat color values ($L^*$, $a^*$ and $b^*$) of loin, chuck roll and top round were not different (p>0.05) between grades 1 and 2. Palmitoleic acid of loin in grade 1 (11.39%) was higher (p<0.05) than that in grade 2 (5.36%). Stearic acid of loin in grade 1(3.58%) was lower (p<0.05) than that in grade 2 (7.02%). Overall palatability of loin, chuck roll and top round did not differ (p>0.05) between grades 1 and 2. Therefore, meat quality grade had mainly affected lipid and moisture contents, shear force, palmitoleic acid and stearic acid of horse loin; and horse loin of grade 2 had lower pH and higher $L^*$, $a^*$ and $b^*$ than the other cuts.

• Journal of Life Science
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• v.20 no.1
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• pp.55-59
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• 2010

In this study, the physicochemical and sensory characteristics of chicken press ham not fed with citrus byproduct (T0) and fed with citrus byproduct (T1) were compared. There was not a significant difference in moisture, crude protein, crude fat, crude ash, crude fiber, Hunter's $L^*$ (lightness), $a^*$ (redness), $b^*$ (yellowness), hardness, springiness, cohesiveness, gumminess, chewiness, shear force, water holding capacity and pH between T0 and T1. There was not a significant difference between T0 and T1 in terms of the chicken ham's VBN (volatile basic nitrogen) content for the first three weeks of storage, but after the fourth week of storage, the VBN content was 15.1 and 13.7 mg% for T0 and T1, respectively, which implies that feeding citrus byproduct significantly reduced the VBN content. There was not a significant difference between T0 and T1 in terms of the chicken press ham's TBARS (2-thiobarbituric acid reactive substances) value for the first two weeks of storage. However, the TBARS value was 0.31 and 0.22 mg malonaldehyde/kg for T0 and T1 during the third week of storage, and 0.49 and 0.32 mg malonaldehyde/kg for T0 and T1 during the fourth week of storage. There was not a significant difference between T0 and T1 in terms of the chicken press ham's TPC (total plate counts) for the first three weeks of storage, but after the fourth week of storage, the TPC was 4.96 and 4.72 log CFU/g for T0 and T1, respectively, which implies that T1 showed a significantly lower TPC than T0. T1 showed significantly higher aroma, taste, and palatability of the chicken press ham than T0, but there was a not significant difference in texture and juiciness between T0 and T1.

• Journal of Life Science
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• v.27 no.2
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• pp.123-130
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• 2017

This study was conducted to investigate the physicochemical quality characteristics of pork patty added with four different amount (T0:0%, T1:0.3%, T2:0.7%, T3:1.0%) of tangerine (Citrus unshiu) peel. There was no significant difference in chemical composition, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, VBN content, L-value. In taste, texture, juiciness and palatability, the addition of 0.3%~1.0% tangerine peel in pork patty showed no significant difference on sensory properties compared to the pork patty without tangerine peel. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The TBARS contents decreased as tangerine peel become added (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The external a-value of T2 and T3 were significantly higher than that of T0 (p<0.01). The external and internal b-value of T2 and T3 were higher than those of T0 (p<0.01). Flavor of T2 and T3 were higher than those of T0 and T1 (p<0.01). In conclusion, the results of this study indicate that an addition of tangerine peel could be utilized as an ingredient in pork patty in promotion of function of tangerine by-products.

• Journal of The Korean Society of Grassland and Forage Science
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• v.38 no.1
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• pp.16-22
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• 2018

Oats (Avena sativa L.), which are known as one of the forage crops of Korea, have good livestock palatability and are popular to cattle farmers because of their high dry matter. However, the cultivation of double cropping in the rice field was reluctant due to the late maturing for farmers to plant rice continuously. 'Hi-early', a winter oats for forage use, was developed by the breeding team at National Institute of Crop Science, RDA in 2016. It was derived from a cross between '517A2-121'(IT133383) and 'CI7604' (IT133379). Subsequent generations followed by the cross were handled in bulk and pedigree selection programs at Suwon, Iksan and Jeonju, respectively. After preliminary and advance yield test for 2 years, 'SO2004015-B-B-23-1-3-7', designated as a line name of 'Gwiri92', were subsequently evaluated for earliness and forage yield during 3 years in four parts such as Jeju (upland), Yesan (upland), Iksan (upland), and Jeonju (paddy), from 2014 to 2016, and finally named as 'Hi-early'. Cultivar 'Hi-early' has the characteristics of medium leaves of green color, thick diameter culm, and medium grain of brown color. Over 3 years, the heading date of 'Hi-early' was about 9 days earlier than that of check cultivar 'Samhan' (April 26 and May 5, respectively). Average forage fresh yield of 'Hi-early' harvested at milk-ripe stage was similar to check cultivar ($40.2tone\;ha^{-1}$ and 40.0 tone ha-1, respectively), and dry matter yield also was similar to check cultivar (14.2 tone ha-1 and $14.0tone\;ha^{-1}$, respectively). Cultivar 'Hi-early' was lower than the check cultivar 'Samhan' in terms of the protein content (6.2% and 7.0%, respectively) and total digestible nutrients (61.0%, and 62.5%, respectively), while the TDN yield was more than the check ($7.91tone\;ha^{-1}$ and $7.64tone\;ha^{-1}$, respectively). Fall sowing cropping of 'Hi-early' is recommended only in areas where average daily minimum mean temperatures in January are higher than $-6^{\circ}C$, and it should not be cultivated in mountain areas, where frost damage is likely to occur.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.25-31
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• 2009

In the present study, three types of teriyaki sauce were prepared using chicken bone and eel bone, which are commonly used as the primary ingredient of teriyaki sauce, as well as codfish bone, which has various functions. The and analyzed their quality characteristics of the different types of teriyaki sauce were then compared through physiochemical and sensory evaluation. The results of this study were as follows. The water content was lowest and the ash content was highest in teriyaki sauce that was prepared using chicken bone as the primary ingredient. In addition, the Ca, K, Mg, Na and P content were highest in the teriyaki sauce that was prepared using chicken bone as the primary ingredient. The total free amino acid content was highest in teriyaki sauce prepared using chicken bone, followed by sauces prepared using codfish bone and eel bone. The levels of free amino acids evaluated in this study occurred in the following order for all teriyaki sauces: glutamic acid > aspartic acid > leucine. When the sensory evaluation was conducted, teriyaki sauce prepared using chicken bone as the main ingredient was found to be best, followed by sauce prepared using codfish bone in terms of palatability and viscosity among descriptive scales, and smell and general preference among hedonic scales. The results of this study suggest that teriyaki sauce could be produced using codfish bone instead of chicken bone, which would enable production of a high value-added product through the use of a common byproduct. This would result in the efficient use of unused resources, prevention of environmental pollution and supply of an inexpensive that could be widely used in the food processing and food service industries.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.345-352
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• 2011

TMR feed was developed by adding mugwort (Artemisia capillaris), and was fed to Hanwoo cattle to investigate the effects of feeding mugwort on the physicochemical and sensory characteristics of rump meat, and to determine the feasibility of producing Hanwoo beef with high quality and functionality. The experimental samples consisted of the Hanwoo rump from cattle fed with fattening TMR feed without mugwort (T0), and those fed with fattening cattle TMR feed supplemented with mugwort (T1). T1 was significantly higher than T0 for Hanwoo rump characteristics of Hunter's $L^*$, $a^*$, $b^*$ values (p<0.05). VBN content for T0 was significantly higher than for T1, and EDA for T1 was significantly higher than for T0 (p<0.05). There was no significant difference between T0 and T1 in terms of pH, TBARS, and total bacterial numbers. Water holding capacity for T1 was significantly higher than for T0 (p<0.05), but there was no significant difference between T0 and T1 in terms of freezing loss, thawing loss, and cooking loss. Springiness for T1 was significantly higher than for T0 (p<0.05), and there was no significant difference between T0 and T1 in terms of hardness, cohesiveness, gumminess, chewiness, and shear force. There was no significant difference between T0 and T1 in terms of acid value, peroxide value, and iodine value. However, the melting point for T1 was significantly lower than for T0 (p<0.05). Aroma of raw meat for T1 was significantly superior to aroma for T0 (p<0.05). Taste, palatability of boiled meat, and juiciness of roasted meat for T1 were significantly superior to those parameters for T0 (p<0.05). These results suggest that the feed containing mugwort can be used to improve color and sensory characteristics, inhibit VBN formation, and also to increase antioxidant ability as a functional feed.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.4
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• pp.497-505
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• 2012

The nutritional, physicochemical and sensory quality characteristics of chilled loins of Jeju Black Cattle, Hanwoo and imported Australian beef were compared. For nutritional properties, moisture and crude protein contents of Jeju Black Cattle beef were 65.91% and 17.39% respectively, the lowest among the comparison groups. On the other hand, their crude fat and crude ash contents were 15.89% and 0.79%, respectively, the highest among the comparison groups. There was a significant difference in crude ash content, but there was no significant difference in the other properties. The Fe and Zn contents of Jeju Black Cattle beef were 29.85 and 48.13 ppm, respectively, lower than those of Hanwoo beef, although the difference was not significant. These values were higher than those of Australian beef (p<0.05). There was no significant difference among the samples in contents of Ca, P, Na and Cu. The total amino acid and essential amino acid contents of Jeju Black Cattle beef were 16.81% and 9.08%, respectively, the lowest among the samples, although the difference was not significant. The ratio of essential amino acids to total amino acids of Jeju Black Cattle beef was 54.01%, the highest among the samples. The saturated fatty acid (43.25%), stearic acid (13.51%), linoleic acid (2.39%) and essential fatty acid (2.47%) contents of Jeju Black Cattle beef were the lowest. However, their unsaturated fatty acid (56.69%), oleic acid (47.80%) and MUFA/SFA ratios were the highest, and there were significant differences compared with Australian beef. There was no significant difference in the PUFA/SFA ratio. Among physicochemical properties, redness ($a^*$) of Jeju Black Cattle beef was the highest while melting point was the lowest (p<0.05). There were no significant differences in lightness ($L^*$), yellowness ($b^*$), pH, water holding capacity, cooking loss or shear force value. For sensory properties, raw meat aroma, cooked meat aroma and palatability of Jeju Black Cattle beef were superior compared to other comparison groups, with significant differences in comparison with Australian beef (p<0.05). However, there were no significant differences in taste, juiciness, or tenderness of cooked meat.

• Korean Journal of Agricultural Science
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• v.3 no.1
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• pp.77-84
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• 1976

The preservation efficiency, quality and utilization of silage from 3 species of pumpkins (Mammoth pumpkin, Queensland blue pumpkin, Korean pumpkin) without and with 10, and 20% wheat bran additive were studied in this experiment. Silages were analysised and tested the chemical composition, pH and quality of silages between at 40-60 days and egg performance were carried out with mammoth pumpkin silage without additive. The results were summaried as follows. 1. The losses of all silage ware lower and similar as about 15% at 6 monthes following after silage-making but all raw pumpkins were spoilaged during the winter storaging. 2. The moisture content of silages were higher as about 97% in mammoth pumpkin silage, 94% in Queensland pumpkin silage and 91% in Korean pumpkin silage without additive and all nutrient content of silage without and with additive were depended on its content of raw silage material of pumpkins and wheat bran. The contents of moisture and N-free extract were slightly decrease but not significantly difference during the silaging and other contents were not so much changed. 3. Good quality of silage were made from all pumpkins with and without additive. Organic acid contents were 2.09-2.93% of lactic acid, 0.68-1.71% of acetic acid and 0% of butyric acid and it was pH 3.8-4.0 in silages. 4. Feed intakes, egg production and quality of egg were showed good result in 5.0 and 7.5% silage feeding group as D.M. base for egg performance. (P<0.01) 5. It was concluded that good quality of silage were made from pumpkins with and without wheat bran additive and it was suggested that poor quality feedstuff may be improved it feeding value by extended palatability with pumpkin additive silage.

• Journal of Life Science
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• v.17 no.7 s.87
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• pp.964-969
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• 2007

This study was carried out to investigate the effects of addition of pork fat, olive oil and soybean oil on the quality and sensory of ground pork meat. The samples consisted of the ground pork meat containing 20% pork fat (GP-P), 20% olive oil (GP-O), and 20% soybean oil (GP-S). The chemical composition, surface color, fatty acid composition, water hold-ing capacity, pH, VBN content and TBARS value were determined for the ground pork meat as the quality characteristics, and the sensory score were also evaluated. The moisture, crude protein, crude fat and crude ash content were not different among the GP-P, GP-O and GP-S. The $L^{*}$(lighaess), $a^{*}$(redness) and $b^{*}$(yellowness) of /GP-P were higher than those of the GP-O and GP-S (p<0.05). Palmitic acid was the most abundant among saturated fatty acids, and palmitic acid content of GP-P (24.384%)was higher than that of the GP-O (15.611%) and GP-5 (14.423%). In case of unsaturated fatty acids, oleic acid of GP-P (43.773%) and GP-O (65.040%) were the highest, linoleic. acid for GP-5 (40.762) was the highest. The water holding capacity of GP-P was higher than that of the GP-0 and GP-5, the pH of GP-S was higher than that of the GP-P and GP-O, and the VBN content and TBARS value of GP-P was higher than that of the GP-O and GP-5 (p<0.05). The raw color of GP-0 and GP-S were higher than that of the GP-P (p<0.05), however the raw aroma was not different among the samples. In case of roasted ground pork meat, the aroma was not different among the samples, the taste, texture and palatability or GP-S were the highest among the samples, and the juiciness of GP-O and GP-S were higher than that of the GP-P(p<0.05).