• Food Science of Animal Resources
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• v.28 no.4
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• pp.437-444
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• 2008

Microbial reduction, physicochemical property, and sensory evaluation of irradiated beef patty were investigated. The microbial counts of refrigerated beef patty were reduced to below the number of 3 logs after irradiation at 3 kGy. But no viable microorganism was detected in frozen beef patty irradiated at 3 kGy. Food additives such as nitrite, salt, phosphate and ascorbic acid did not affect on the inactivation of microorganism by irradiation. The irradiation effect on the water holding capacity was not significant, but frozen irradiated beef patty showed higher water holding capacity than refrigerated beef patty. The drip loss of irradiated beef patty did not show significant differences according to irradiation doses. Considering the influence of food additives, the irradiated beef patty mixed with salt and phosphate showed lower drip loss than that without food additives. In refrigerated beef patty, TBARS values were increased with increase of irradiation doses and showed lower values in the beer patty mixed with food additives than that without food additives. The redness of refrigerated beef patty showed highest values at 3 kGy of irradiation and then decreased with increasing irradiation doses, while in the frozen beef patty did not show distinct tendency according to the irradiation doses or food additives. In sensory evaluation, the irradiated beef patty showed unpleasant smell as compared with the non irradiated beef patty, but showed some-what higher score in smell at the sample contained ascorbic acid regardless of irradiation doses.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.434-441
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• 2015

To develop dough methods for improving bread making properties of Korean wheat flour, straight dough methods (SDM) and dough and sponge methods (DSM) were applied. The bread making properties such as weight of bread, specific volume, baking loss, crumb color, and texture were analyzed. In comparison of flour properties between Korean wheat flour and imported wheat flour by Farinograph, Korean wheat flour showed less gluten network form ability than imported wheat flour. The dough making method affected bread quality such as weight of bread, specific volume, and baking loss. SDM had a more desirable effect on bread quality. Crumb color was lighter in bread made with Korean wheat flour compared to imported wheat flour, whereas dough making method did not affect crumb color. In consumer acceptance analysis, bread made by DSM showed higher consumer acceptance than that made by SDM. Regarding physicochemical changes during storage, bread made by SDM using Korean wheat flour showed higher chewiness, brittleness, and hardness than that made by imported wheat flour. However, bread made by DSM showed similar chewiness as bread made by SDM using imported wheat flour. The bread making properties of bread made by DSM is improved versus that of bread made with Korean wheat flour.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.168-177
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• 2009

This study was conducted to investigate the dietary effects of locally grown herbs (Mentha piperascens, PM; Rubus coreanus, RC; Tagetes patula, MG) on the growth performance and meat quality of broiler chicken. A total of 600 1-d-old Ross male broiler chicks were divided into eight groups and were fed control diets (antibiotics-medicated or non-medicated commercial diets) or experimental diets (non-medicated diets containing 0.3 or 0.5% PM, 0.3 or 0.5% RC, or 0.3 or 0.5% MG) for 5wk. The body weight gains and feed conversion rates (FCRs) in all the groups that were fed diets containing PM, RC, or MG were significantly improved compared to those in the non-medicated control group (p<0.05). The relative weights of various organs, the serum cholesterol levels, and the GOT/GPT activities in all the groups were also not significantly different. The superoxide dismutase (SOD)-like activities in the groups that were fed diets containing 0.3% PM or 0.3% MG were significantly increased compared to those in the non-medicated control group (p<0.05). The number of cecal lactic-acid bacteria in the groups that were fed diets containing 0.3% PM or 0.5% RC tended to increase. The malondialdehyde contents in the leg muscles were significantly lowered by feeding with PM or MG (p<0.05). The physicochemical properties of the edible meat, including the shear force, water-holding capacity, heat loss, pH, and muscle color degrees $(CIEL^*.\;a^*.\;b^*)$, were not affected by the dietary treatments. It has been suggested that spontaneous Korean plants promote the growth of broilers and may delay lipid oxidation in edible muscles without any negative effect when added in broiler diets.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.119-124
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• 2013

This study was conducted to investigate meat quality and sensory characteristics between castrated and non-castrated dairy goats. Dairy goat of Saanen breeds was slaughtered at an age of 6 mon. Then, characteristics of dairy goat meat were analyzed to chemical compositions, collagen content, pH, meat color, cooking loss, water-holding capacity, shear force, protein solubility, and myofibrillar protein fractions by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Also, odor from dairy goat meats was analyzed by sensory evaluation and volatile substances by gas chromatography-mass spectrometry (GC-MS). As a result, the chemical compositions and physicochemical characteristics were not significantly different between castrated and non-castrated dairy goats meat. Also, there is no difference protein solubility (sarcoplasmic, myofibrillar and total protein) and protein fraction by SDS-PAGE. Sensory evaluation results in odour scores are highly (p<0.05) non-castration dairy goat meat better than castration. As a result, overall palatability was higher (p<0.05) in castrated goat meat when compared with non-castrated one. The indole and octadecanoic acid by GC-MS based on sensory evaluation results were only detected in non-castrated dairy goat meat. Therefore, distribution for goat meats castrated compared to non-castrated dairy goat meat is expected to be able to get a good response to the Korean consumer.

• Journal of Environmental Impact Assessment
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• v.28 no.6
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• pp.604-615
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• 2019

In this study, we produce a new type of the algae soil conditioner(ASC) using discarded algae biomass through a composting process and evaluate its nutritional characteristics. As the main ingredient, the ASCs used algae biomass collected through the coagulation-floating method and made by adding a variety of additional supporting materials (sawdust, pearlite, oilcake etc.). ASCs were divided into 0% in blank, 11.7% in ASC1, 21.6% in ASC2, 37.6% in ASC3, 59.5% in ASC4, and composted during 127 days. ASCs showed a sharp increase in temperature by aerobic microbial reaction, and 6~7 high and low temperature peaks were observed. As a result of physicochemical analysis, mineralization proceeded according to decomposing the organic matter and there was a marked increase not only in macronutrients (TN, P₂O₅, K₂O), but also in secondary macronutrients (CaO, MgO). The microbial community change was found in stage 1 (bacteria, filamentous fungi) → stage 2 (actinomycetes, bacteria) → stage 3 (Bacillus sp.), depending on the maturation process. It was estimated that microbial transition was closely related to temperature change and nutritional behavior. The quality of soil conditioner can be determined according to the maturity of compost process, and it was determined that effective microbial activity could be induced by controlling algae biomass below 59.5% in this study. In conclusion, we found out the possibility of manufacturing and utilizing soil conditioner recycled algae biomass and if further technological development is made on the basis it can be used as an effective soil conditioner.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.11
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• pp.435-442
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• 2020

This study was conducted to investigate the effect of different raising periods (24 and 48 months) on the physico-chemical quality and fatty acid composition of meat from Korean native black goats. In terms of proximate composition, the meat from the 24-month age-group of the goats contained lower moisture and protein content and higher fat and ash content than that from the 48-month age-group. With an increase in age, moisture and protein content increased, whereas fat and ash content decreased. The pH was higher as was the cooking loss in the meat from the 24-month age-group than in the meat from the 48-months age-group (p < 0.05). However, there was no significant difference in the water-holding capacity and shear force of the meat from the two breeding periods (p > 0.05). A color analysis showed that the meat from the 24-month age-group had higher L*, a*, and b* values than the 48-month age-group (p < 0.05). The fatty acid composition and palmitic acid content increased with an increase in rearing periods, whereas stearic acid and oleic acid content decreased. The proportion of saturated and unsaturated fatty acid content was lower and higher, respectively, at 24 months of age and 48 months of age (p < 0.05).

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.593-606
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• 2005

Present study was conducted to investigate the optimal feeding levels for producing the high quality meat on the basis of the information deriving from the comparison of the growth performance and carcass characteristics among breeds(Holstein vs F1, Holstein♀×Hanwoo♂), sex(steer vs heifer) and interaction between breed and sex. Thirty two animals on 4 treatments(i.e. eight head each) were used for 540 days from seven to 24 months of age. The results obtained are summarized as follows; the range of average daily gains was 0.733 to 1.018, 0.994 to 1.255, 0.947 to 1.259 and 0.736 to 0.824kg for the growing, the early-fattening, the mid- fattening and the finishing periods, respectively. The range of average daily gains for the entire period was 0.882 to 1.061kg. The gains were higher for Holstein(7.3%) and the steers(10.5%) than F1 and the heifers, respectively. Concentrates and total digestible nutrients intakes per kg gain were higher for Holstein and the heifers than F1 and the steers, respectively. These findings may indicate that feed utilization is higher for Holstein than F1, and higher for the steers than the heifers. In carcass characteristics, back fat thickness was thicker for Holstein than F1, and rib-eye area was smaller for Holstein than F1. The rib-eye area per kg carcass weight was larger for F1 and the heifers than Holstein and the steers, respectively. Meat color was better for Holstein than F1, but the sex distinction did not show any differences. In physicochemical properties of longissimus dorsi, shear force, cooking loss, water holding capacity and the panel test scores of juiciness, tenderness and flavor for F1 and the heifers were better than those for Holstein and the steers, respectively. According to the above results, we may conclude that F1 and heifers rather than Holstein and steers are recommended for high quality meat production. In steers and heifers of Holstein and F1, the optimal feeding levels may be 1.9% of apparent body weight for concentrates and 25% of concentrates intake for rice straw.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1022-1031
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• 2008

Pound cakes were prepared with Citrus mandarin powder(CMP) cultivated in JeJu Island, Korea. The impact of CMP amount level, which was incorporated into wheat flour by the ration of 0, 5, 10, 15, and 20% based on a flour weight, on the rheology and sensory profile of the pound cakes was measured. Moisture content of 13.70%, crude protein 5.12%, crude lipid 1.30%, crud ash 1.92%, respectively. Also evaluation was performed on the changes in physicochemical properties of the pound cakes during storage at 4 and $30^{\circ}C$. According to the amylogram, gelatinization temperature of the control dough was $63.35^{\circ}C$ and those of the dough with CMP were $63.85{\sim}66.55^{\circ}C$. Maximum viscosity of the dough was 686 B.U in the control, those were 575 B.U, 553 B.U, 504 B.U and 401 B.U in the dough with 5, 10, 15, and 20% CMP, respectively. The retrogradation degree(setback value) of CMP dough was $31{\sim}57%$ lower than that of the control dough under the same conditions. Water holding capacity of pound cake was increased gradually in proportion to the amount of CMP. The CMP addition decreased the brightuess(L) of pound cakes but increased redness(a) and yellowness(b). Hardness of pound cakes was significantly increased by CMP addition, while springiness, adhesiveness and cohesiveness were decreased. Based on sensory evaluation, pound cakes added with CMP were not significantly different in color and texture, while that of 10% CMP was significantly high in taste, flavor, and overall preferences, compared to the control. pH of pound cake with CMP was decreased during storage, showing that pH of CMP samples was lower than the control. Titrated acidity of pound cake with CMP was increased rapidly from storage for 10 days, which the changes in degree was fast in accordance with CMP amount. The Hunter's color value of pound cake with CMP was decreased, as the storage time proceeded. In the samples prepared with CMP, the firmness, adhesiveness, gumminess and chewiness was increased as the storage time proceeded, while springiness and cohesiveness was decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1474-1481
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• 2011

This study investigated the physicochemical characteristics of Korean wheat flour substituted for 0%, 15%, 30%, 45%, and 60% durum rimachinata wheat in order to develop a Korean wheat pasta suitable for consumer-preferred soft textures. The particles of Korean wheat that were less than 250 ${\mu}M$ were 87.03% of all particles, while 68.7% of durum rimachinata had particles more than 250 ${\mu}M$ in size. Durum rimachinata had more protein (13.84${\pm}$0.03) and ash (0.70${\pm}$0.02) than Korean wheat. In farinograph characteristics, water absorption, development time, stability, and weakness increased as the amounts of substituted Korean wheat flour increased. Also, the gelatinization characteristics of the amylograph exhibited an increase of gelatinization temperature and decrease in maximum viscosity. However, maximum viscosity was shown to be more than 550 B.U. until 30% of the substitution level of Korean wheat flour to durum rimachinata wheat. Also, it did not affect the texture of the noodle product. We could make pasta with softness and springiness with less than a 15% substitution level of Korean wheat flour due to similar characteristics in cooking properties such as weight, volume, water absorption, turbidity, and cooking loss when compared to the control. L and a values increased, and the b value decreased in color as substitution amounts of Korean wheat flour increased. The hardness and adhesiveness of cooking noodles was shown to be a low value at more than a 30% substitution level of Korean wheat flour, and springiness, gumminess, and chewiness all exhibited high values. In a sensory evaluation, overall acceptability was shown to have the highest score in control. More than 30% of substitution of Korean wheat flour showed high preferences. Therefore, 15% of the substitution level of Korean wheat flour could be adapted in dough and cooking properties for making pasta-substituted Korean wheat. However, a texture analyzer and sensory evaluation of cooked pasta was shown to have a good quality at more than 30% substitution level of Korean wheat flour.

• Korean Journal of Environmental Biology
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• v.37 no.3
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• pp.433-445
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• 2019

This study was designed to develop simple tools to easily and efficiently predict the occurrence of algal bloom in agricultural lakes. Physicochemical water quality parameters were examined to reflect the phytoplankton productivity in 182 samples collected from 15 agricultural lakes from April to October 2018. Total phytoplankton abundance was significantly correlated with chlorophyll-a (Chl-a) (r=0.666) and Secchi depth (SD) (r= -0.351). The abundances of cyanobacteria and harmful cyanobacteria were also correlated with Chl-a (r=0.664, r=0.353) and SD (r= -0.340, r= -0.338), respectively, but not with total nitrogen (TN) and total phosphorus (TP). The Chl-a concentration was correlated with SD (r= -0.434), showing a higher similarity than phytoplankton abundance. Therefore, Chl-a and SD were selected as diagnostic factors for algal bloom prediction, instead of analyzing the standing crop of harmful cyanobacteria used in algae alarm systems. Specifically, accurate diagnoses were made using realtime SD measurements. The algal bloom diagnostic tool is an inverse cone-shaped container with an algal bloom diagnosis chart that modified SD and turbidity measurement methods. Lake water was collected to observe the number of rings visible in the container or the number indicated in each ring, depending on the degree of algal bloom,and to determine the final stage of algal blooming by comparison to the colorimetric level on the diagnosis chart. For an accurate diagnosis, we presented 4-step diagnostic criteria based on the concentration of Chl-a and the number of rings and a fan-shaped algal bloom diagnosis chart with Hexa code names. This tool eliminated the variables and errors of previous methods and the results were easily interpreted. This study is expected to facilitate the diagnosis of algal bloom in agricultural lakes and the establishment of an efficient algal bloom management plan.