• Journal of Life Science
• /
• v.29 no.12
• /
• pp.1351-1357
• /
• 2019

This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L^* and a^* values were observed in CON. The b^* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.

• Korean Journal of Organic Agriculture
• /
• v.25 no.2
• /
• pp.475-487
• /
• 2017

The aim of this study was to solve the problem of yield loss causing the lag of fertilizer efficiency after tiller stage, being originated by applying mixed expeller cake fertilizer on three day before rice transplanting in organic rice farmers. The mineralization degree of $NH_4-N$ of the mixed expeller cake fertilizer was increased until 7 weeks at flooding condition, and so did $NO_3-N$ until 5 weeks at non-flooding condition. The mineralization rate of nitrogen in paddy soil on 20 days before rice transplanting was the highest by 0.85% on 20 days before the transplanting treatment. The properties of yields during the harvest period have no difference with application time of the mixed expeller cake fertilizer, except soil organic matter. The plan length, culm length and panicle length were the longest on 20 days before rice transplanting. Also, the number of tiller, ripening rat and 1,000 grain weight were the highest on 20 days before rice transplanting, and thereby the yield of white rice were increasing by 9% on 20 days before rice transplanting compared with that of 3 days before rice transplanting. The whiteness values of the rice and amylose content made no difference, but the value of protein and palatability were the same between 20 days and 30 days treatment. In the conclusion, the relationship between rice yield, its quality and application time of the mixed expeller cake fertilizer has showed that the suitable time of applying it reveals 21.3 days before rice transplanting.

• Journal of Animal Science and Technology
• /
• v.45 no.1
• /
• pp.79-86
• /
• 2003

To determine nutritive value and suitability of deep-stacked broiler litter for deer, the influence of supplementary levels of broiler litter on digestibility, dry matter intake, and nitrogen balance was investigated in male spotted deer (Cervus nippon) fed a commercial mixed(complete) ration. The deep-stacked and ground broiler litter was supplemented at the level of 0%(Control), 15%(T1) and 30%(T2) on the basis of fresh matter to the mixed ration. All treatments had similar palatability at about 3% body weight of dry matter intake. Dry matter digestibility was highest in Control and lowest in T2(P<0.05). Digestibility of crude protein was lowest(P<0.05) in T2. Dry matter and digestible dry matter intake was similar in all treatments. Daily body weight gain was not affected by treatments. Feeding 15 or 30% of broiler litter to male deer resulted in similar nitrogen intake, fecal nitrogen excretion and daily nitrogen retention(g/d), compared with feeding Control. These results suggest that up to 30% of broiler litter may be fed to male deer without deleterious effects on deer performance.

• Food Science and Preservation
• /
• v.20 no.4
• /
• pp.502-509
• /
• 2013

This study was conducted in order to monitor the extraction conditions for a gel-state beverage development of the Opuntia ficus-indica stem. Moreover, the organoleptic properties of the beverage prepared by the extract were optimized using the response surface methodology (RSM). The determination coefficient ($R^2$) value for the extraction yield of the stem was 0.95 (p<0.01). The maximum extraction yield was obtained at an extraction temperature of $93.02^{\circ}C$, 123 min of extraction time and 22.57 mL/g of water to sample. The beverage was prepared with the addition of xanthan gum, sugar and persimmon vinegar to the extract with a central composite design. The maximum organoleptic color of the beverage was obtained at 0.38% xanthan gum, 7.91% sugar and 0.76% persimmon vinegar. The maximum organoleptic flavor was obtained at 0.30% xanthan gum, 7.06% sugar and 1.26% persimmon vinegar. The maximum organoleptic taste was obtained at 0.22% xanthan gum, 10.36% sugar and 0.90% persimmon vinegar. The maximum overall palatability (3.92 score) of the gel-state beverage was obtained at 0.35% xanthan gum, 10.83% sugar and 1.21% persimmon vinegar.

• Korean Journal of Plant Resources
• /
• v.27 no.1
• /
• pp.72-79
• /
• 2014

This study was investigated the changes in quality of peeled chestnut according to peeling method, including abrasion and knife, and 3 kinds of storage temperatures. The weight loss rate of peeled chestnut during storage period was observed in all treatment groups, peeling methods showed no difference of the loss. However, the moisture content of peeled chestnut during storage in all treatments showed a tendency to decrease. Moisture content of the abrasion peeled chestnut in all treatments was higher than that of the knife peeled chestnut. In the case of a, b, and ${\Delta}E$ value of peeled chestnut chromaticity increased during storage in all treatments, whereas, L values decreased during storage. But, browning of abrasion peeled chestnut was higher than that of the knife peeled chestnut. The hardness of the abrasion and knife peeled chestnuts were the highest in $-1^{\circ}C$ storage, soluble solid content was decreased with storage time in all treatments, but showed a tendency to increase within 24 days. Palatability and texture of peeled chestnuts decreased in all treatments during storage period, 15 days after storage decreased rapidly. Thus, results showed that peeled chestnuts stored at $4^{\circ}C$ and $2^{\circ}C$ were rapidly decreased in the quality after 15 days, whereas, peeled chestnuts stored at $-1^{\circ}C$ slowly decrease in the fruit quality. It can be recommended that chestnut in vacuum film is good to maintain at $-1^{\circ}C$ storage for 15 days. Also, if we can reduce the browning of abrasion peeled chestnut, we will produce peeled chestnut of high quality.

• Applied Biological Chemistry
• /
• v.51 no.1
• /
• pp.24-37
• /
• 2008

Yeast with excellent ferment ability was isolated and selected from wild grape to manufacture wild grape wine. Wild grape wine by SMR-3 isolated from wild grape was better than other strains in quality, such as high alcohol content and low acidity, residual sugar, organic acid and fusel oil content. Fermentation condition was optimized to manufacture wild grape wine with response surface methodology using isolated SMR-3 as an alcohol fermentation strain. As a result of culture conditions, 10.61% of alcohol content was expected under the conditions of $21.91^{\circ}C$ fermenting temperature, $21.48^{\circ}brix$ of initial sugar content, and 14.65 day of fermentation time. Residual sugar content showed the lowest value at $24.48^{\circ}C$ fermentation temperature, $12.78^{\circ}brix$ of initial sugar content, and 9.02 day fermentation time. The highest level of sensory evaluation was found at $20.23^{\circ}C$ fermentation temperature, $25.30^{\circ}brix$ of initial sugar content, and 5.94 day fermentation time. Ethyl alcohol was the main alcohol component in wild grape wine and fusel oil in wild grape wine was hardly detected; thus, the quality of wild grape wine was considered excellent. The optimal fermentation conditions of wild grape wine was superimposed by deriving a regression equation for alcohol content, fusel oil, ethyl alcohol content, and overall palatability for each variable of wild grape wine. Hence, the optimal fermentation conditions are estimated to be: fermentation temperature $24{\sim}28^{\circ}C$, initial sugar content $20{\sim}24^{\circ}brix$, and fermenting time $12{\sim}14$ days.

• Korean Journal of Organic Agriculture
• /
• v.26 no.4
• /
• pp.629-647
• /
• 2018

This study was carried out to investigate the economic value of organic rice production using gelatin chitin microorganisms in eco-friendly complex, Gongsan, Naju city. The soil condition of experiment paddy field was Jeonbuk series and silt loam with a slightly poor drainage. Except for the high effective silicate, the chemical characteristics of soils used were included in the optimum range of paddy soils in Korea. In growth, plant length, tiller number, ear number, and ear length were observed to be higher in conventional paddy fields than organic paddy fields. However, number of grain per panicle and grain filling ratio (%) were higher in organic paddy fields than conventional paddy fields. Incidences of diseases and insect pests were slightly higher in the organic paddy fields. Water weevil, sheath blight, rice leaf roller and rice blast were more occurred in organic paddy field. On the other hand, false smut was higher occurred in conventional paddy field. There was a significant negative correlation between rice sheath blight and rice leaf roller, and rice yield. In the milled rice quality, the quality of organically cultivated milled rices was lower by the increase of broken rice than that of conventionally cultivated milled rices. The quality and palatability of rice were higher in organic cultivation with decreasing of protein content. Net income of conventionally and organically cultivated rice was 360,000 won/10a and 610,000 won/10a, respectively. Premium net income of the organically cultivated rice was 68%.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.42 no.6
• /
• pp.805-809
• /
• 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.

• Korean Journal of Organic Agriculture
• /
• v.13 no.3
• /
• pp.315-332
• /
• 2005

This study was conducted to assess the nutritional value and the safety of the fermented food wastes (FFW) made by adding lactobacillus spp. and bacillus spp. at the ratio of 3:7, respectively to food wastes collected everywhere, and also to determine effects on the performances, carcass characteristics and economical profitability when FFW was fed to pigs. For swine trial, FFW was formulate to pellet by utilizing different feed ingredients, and its formulated FFW pellet was used in this feeding trial. Treatments were consisted of different ratios (T1: $100+0\%$, T2: $75+25\%$, T3: $50+50\%$, T4: $25+75\%$, T5: $0+100\%$) of FFW pellet to commercial diet. A total of 20 male pigs were allotted to treatments of five groups of four pigs per pen. Experimental period lasted for 4 months. The nutritional composition of FFW was 56.7, 19.5 and $19.5\%$ for moisture, crude protein and ether extract, respectively. Salt content was $0.39\%$. Noxious microorganisms such as salmonella and E. coli were not detected in FFW, and contents of heavy metal and aflatoxin B1 were lower than the standard. Nutritional values of FFW pellet satisfied over $100\%$ of requirements presented in official Korean feeding standard for swine. Feeding trial for pigs showed that feed intakes were significantly (P<0.05) decreased with increasing levels of FFW pellet. T2 treatment was ideal ratio under the consideration of economical value of feeds and body weight gain of pigs. For carcass characteristics, dressing rate ($\%$) was highest in T3, and carcass grades for T2, T3 and T4 treatments were estimated as 'A'. Feed cost for FFW per kg was ${\won}167.95$, which implies $52\%$ of commercial feed cost (${\won}350/kg$). Thus, this result implied the decreased feed cost in the swine farm. Conclusively, the utilization of food wastes as feed source may lead to the reduced environmental pollution and the practice of organic livestock farming. However, our results showed that excessive amount of fermented food wastes supplementation to pigs might give rise to their reduced palatability and delayed growth.

• Journal of Life Science
• /
• v.17 no.4 s.84
• /
• pp.540-545
• /
• 2007

The purpose of this research is to study the effects of feeding dietary citrus byproducts TMR (total mixed ration) on physicochemical properties and sensory characteristics of Korean native beef loin (KNBL). The samples for experiment consist of the KNBL not fed with citrus byproducts (TMR-0) and the KNBL fed with citrus byproducts during fattening period (TMR-1). The control (TMR-0) KNBL was fed by general practical feeding (roughages and concentrates were fed separately), while the TMR-1 KNBL was fed by the same as TMR-0 until 17 months yearling but was fed by citrus byproducts feeding for 10 months after that. The $L^*(lightness),\;a^*(redness)\;and\;b^*(yellowness)$ value were not significantly different between TMR-0 and TMR-1. The pH of TMR-1 was lower than that of TMR-0 (p<0.05), the VBN content, TBARS value and EDA were not significantly different between TMR-0 and TMR-1. The water holding capacity, frozen loss and cooking loss were not significantly different between TMR-0 and TMR-1, but thawing loss of TMR-0 was higher than that of TMR-1 (p<0.05). The hardness of TMR-0 was higher than that of TMR-1, and the springiness of TMR-1 was higher than that of TMR-0 (p<0.05), but the cohesiveness, gumminess, chewiness and shear force were not significantly different between TMR-0 and TMR-1. The pH and VBN content during storage were not significantly different between TMR-0 and TMR-1, but the TBARS value of TMR-1 stored during 4 weeks was lower than that of TMR-0 (p<0.05). In case of sensory score, the color and aroma of raw meat, and the taste, juiciness and palatability of cooked meat were not significantly different between TMR-0 and TMR-1. But the flavor and tenderness of TMR-1 were superior than those of TMR-0 (p<0.05)