• 생태와환경
• /
• 제44권3호
• /
• pp.253-263
• /
• 2011

본 연구는 인공 조성된 둠벙의 물리 화학적 및 생물학적 특성을 분석하여 둠벙의 복원 및 관리를 위한 기초 자료를 얻고자 수행한 연구로 다음과 같은 결론을 도출하였다. 연구대상지 둠벙의 면적은 4.6~14.1 $m^2$였으며 모양은 원형과 사각형 모양이 대부분이었다. 조사 둠벙 중 가장 자리에 석축이나 목축을 두르지 않은 둠벙들은 주변 둑이 매몰되어 수심이 얕아져 둠벙의 기능을 잃을 수 있다. 따라서 지속적인 둠벙 기능 유지를 위해서는 주변에 석축이나 목축 등을 둘러 매몰되는 것을 방지할 필요가 있다. 연구대상지의 수질환경은 COD, TN, TP의 경우 농업용수 기준을 초과한 수질등급을 보였으며 특히 TN의 농도는 평균 8.03 mg $L-1$로 농업용수 수질기준을 약 8.0배를 초과하는 농도분포를 보였다. 조사지역 둠벙의 질소농도가 높은 원인으로는 홍성지역의 높은 축산 밀도, 농경지 주변 산재해 있는 축사 시설과 축산폐수를 이용한 저장 액비 사용에 의한 것으로 판단된다. 오히려 농촌지역에서 둠벙과 같은 작은 저류지가 하천으로 유출되는 영양물질을 저감시켜 주는 소규모 침전지 역할도 할 수 있을 것으로 사료된다. 연구대상지 둠벙의 평균적인 모래함량, 유기물 함량, 유효인산 함량은 각각 53.4${\pm}$16.6%, 21.8${\pm}$9.74 g $kg^{-1}$, 12.8${\pm}$7.59 mg $kg^{-1}$로 나타났다. 둠벙의 토양 특성 조사결과 모래함량과 유효인산 농도는 둠벙 안정화를 위한 식생정착에 적합한 농도분포였으나 신규로 조성된 5곳의 둠벙에서는 유기물 함량이 높지 않아 식생 정착에 다소 시간이 소요될 것으로 판단된다. 연구 대상지 둠벙의 어류상은 붕어, 미꾸리, 미꾸라지, 드렁허리 4종이 출현하였으며 군집구조 분석결과 군집 안정도와 다양도 지수가 불량하게 나타났다. 이와 같이 단순한 어류상 구조는 둠벙이 주변 하천과 고립된 구조를 가지고 있기 때문에 논과 정수지역, 농수로 등 연중 수위와 환경변화가 큰 환경에 적응한 어종들만이 서식할 수 있기 때문으로 판단된다. 요인분석에서 도출된 요인점수(Facter score)를 바탕으로 조사한 둠벙을 구분한 결과, 요인점수 1에서 양의 값을 보이는 둠벙은 다른 둠벙에 비해 둠벙의 크기가 큰 것들로 구성되었으며 (Group I), 요인점수 2에서 양의 값을 보인 Group III은 다른 둠벙에 비해 유기물 농도가 높은 둠벙들로(S5, S6) 구성되었다(Fig. 4). 본 연구를 바탕으로 향후 농촌지역 둠벙의 복원 및 효율적 관리를 위해서는 둠벙과 주변하천과의 연계성, 둠벙의 크기를 비롯한 구조적 특성을 잘 고려해야 할 것으로 판단된다. 본 연구에서 거론하지 못한 둠벙 용수의 유 출입량, 둠벙 수체내 먹이 연쇄 구조 등 세부적인 부분에 대한 연구를 추가적으로 진행해야 할 것으로 판단된다.

• 한국식품저장유통학회지
• /
• 제22권1호
• /
• pp.51-55
• /
• 2015

본 연구에서는 데치기 시간에 따른 참취의 이화학적 및 관능적 특성을 조사 하였다. 색도 $L^*$값에서는 3분 데치기 한 실험구를 제외한 다른 실험구가 유의적으로 높은 값을 보였으며 $a^*$값에서는 3분, 5분, 데치기한 실험구에서 높은 값을 보였으며, $b^*$값에서는 5분 데치기 처리한 실험구가 3분 데치기한 실험구보다 높은 값을 보였으나 다른 실험구와 유의적인 차이가 없었다. 조직감에서 경도는 참취를 데치기 처리 2, 3분 한 실험구에서 다른 실험구보다 유의적으로 높은 값을 나타내었으며 총 폴리페놀 함량은 데치기 1분부터 4분까지는 유의적으로 큰 차이가 없다가 5분 후에는 낮은 함량을 보였다. 관능평가에서는 참취의 색, 향, 외관에서는 2분 데치기 처리한 실험구에서 유의적으로 높은 값을 보였으나, 조직감, 전체적인 기호도에서는 3분 데치기 처리한 실험구에서 유의적으로 높은 값을 보였다.

• 한국식품영양과학회지
• /
• 제44권6호
• /
• pp.874-881
• /
• 2015

본 연구는 열수 침지, 증기 및 볶음 처리가 표고버섯에 미치는 이화학적 분석 및 영양성분 분석을 통해 최적 열처리 조건을 확립하고자 진행하였다. 소비자들이 상품을 평가할 때 1차적으로 먼저 관찰되는 색도와 경도를 측정하고 추가로 pH 측정 등으로 인한 이화학적 결과로 최적 조건을 선정한 뒤에 그 조건들에 대해서 영양학적 및 미생물 검사를 실시하였다. 색도는 열처리 시간이 길어질수록 색의 변색 정도가 증가하여 뚜렷한 차이를 나타내었다. pH 값은 열수 침지 처리의 경우 pH 증가량이 가장 높았으며 처리 시간이 지속될수록 pH가 증가하는 경향을 나타내었다. 다른 처리군의 경우 일정 시간의 처리 시간 이후에는 유의적인 차이를 보이지 않았다. 경도에서는 열수 침지와 볶음 처리의 경우 1분 이내의 열처리만으로도 경도가 감소하는 경향을 보였으며, 증기 처리의 경우 1분 동안 경도가 유지되는 결과를 보였다. 일반 성분 분석 결과는 증기 처리가 가장 원물에 가까운 결과를 나타냈다. 유기산 함량은 증기 처리에서 유기산 함량 감소율이 가장 낮았다. 또한 3분간 증기 처리를 하였을 때 미생물의 사멸 효과가 가장 높았다. 열수 침지 처리나 볶음 처리의 경우 전체적으로 증기 처리한 시료에 비해서 영양성분 함량이 줄어드는 경향을 나타냈다. 따라서 표고버섯을 증기 처리 방법으로 열처리하는 것이 다른 열처리군에 비해서 최적으로 나타났다. 하지만 본 연구에서는 물리화학 및 영양학적 성분의 변화만을 분석하였기 때문에 실제 식품 산업이나 공정에 적용하기 위해서는 대용량 처리 시에 발생하는 문제들과 관련된 추가적인 연구를 필요로 할 것이다.

• 한국축산식품학회지
• /
• 제38권4호
• /
• pp.737-748
• /
• 2018

We evaluated the physicochemical and storage characteristics of Hanwoo Tteokgalbi treated with onion skin powder (OSP) and blackcurrant fruit powder (BFP). The experimental design included seven treatments: a control (ascorbic acid 0.1%), T1: OSP 0.3%, T2: OSP 0.6%, T3: BFP 0.3%, T4: BFP 0.6%, T5: OSP 0.15%+BFP 0.15%, and T6: OSP 0.3%+BFP 0.3%. The OSP was higher in both polyphenol and flavonoid contents compared to BFP (p<0.05). The moisture and ash contents of all Tteokgalbi samples with a large amount of added natural antioxidant powder (0.6%) were higher than those with small amounts of added antioxidant (0.3%). The cooking loss and water holding capacity were outstanding in the T2 treatment compared to the others (p<0.05). The lightness, redness, and yellowness values were reduced on the addition of 0.6% antioxidant powder (p<0.05). The springiness and cohesiveness values of the Tteokgalbi samples were higher for the 0.3% addition than the control and 0.6% addition (p<0.05). The Tteokgalbi samples with natural antioxidants showed similar sensory attribute scores compared to the control. The pH values reduced as the BFP increased (p<0.05), and the total microbial count increased after OSP addition. The 2-thiobarbituric acid reactive substance values of the samples treated with OSP were significantly lower than the control after day 10 (p<0.05). As a result, the addition of OSP or BFP did not have a significant negative influence on the quality characteristics of Hanwoo Tteokgalbi. In particular, the addition of 0.6% OSP was effective in increasing water retentivity and inhibiting lipid oxidation.

• 한국축산식품학회지
• /
• 제38권2호
• /
• pp.302-314
• /
• 2018

This study investigated the effect of rice bran fiber (RBF) and wheat fibers (WF) on microbiological and physicochemical properties of fermented sausages during ripening and storage. The experimental design included three treatments: Control, no addition; RBF, 1.5%; and WF, 1.5%. During the ripening periods, the addition of dietary fibers rapidly decreased pH and maintained high water activity values of fermented sausages (p<0.05). Lactic acid bacteria were more prevalent in fermented sausages with rice bran fiber than control and sausages with added wheat fiber. During cold storage, lower pH was observed in sausages with dietary fibers (p<0.05), and the water activity and color values were reduced as the storage period lengthened. Fermented sausages containing dietary fibers were higher in lactic acid bacteria counts, volatile basic nitrogen and 2-thiobarbituric acid reactive substance values compared to the control (p<0.05). The results indicate that, the addition of dietary fibers in the fermented sausages promotes the growth of lactic bacteria and fermentation, and suggests that development of functional fermented sausages is possible.

• 한국축산식품학회지
• /
• 제30권5호
• /
• pp.722-729
• /
• 2010

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.

• Journal of Animal Science and Technology
• /
• 제62권1호
• /
• pp.103-110
• /
• 2020

Quality characteristics of chicken emulsion sausage manufactured with various levels of NaCl and 9 times heated bamboo salt (0.3%, 0.6%, 0.9%, and 1.2% respectively) were examined. The pH value of chicken emulsion sausage was increase tendency with increasing amount of bamboo salt, on the contrary in case of NaCl sample were decrease tendency with increasing amount of NaCl. Both before and after heating, redness of chicken emulsion sausage with bamboo salt treatments were upward trend with increasing amount of bamboo salt. water holding capacity (WHC) of 1.2% NaCl sample was significantly higher than 0.3%-0.9% (p < 0.05), but 0.9%, 1.2% bamboo salt samples were significantly higher than 0.3, 0.6 % (p < 0.05). Water loss of 1.2% NaCl and 0.9% bamboo salt samples were significantly lower than other treatment (p < 0.05). Protein solubility values significantly increased amount of bamboo salt and NaCl (p < 0.05), and samples of 0.9% NaCl and 0.6% bamboo salt values show similar values. Cooking yield of samples were increased tendency with increasing amount of NaCl and bamboo salt. Also viscosity values of sample containing 1.2% bamboo salt sample showed higher viscosity than other treatments. These results show that containing 1.2% NaCl chicken emulsion sausage and 0.9% bamboo salt chicken emulsion sausage were similar physicochemical properties. Therefore, bamboo salt is suitable for manufacturing chicken emulsion sausage.

• 한국식품영양학회지
• /
• 제34권3호
• /
• pp.255-262
• /
• 2021

Centella asiatica (CA) is a vegetable that has been used for medicinal purposes for a long time, but it is not well known in Korea. In this study, the approximate analysis, physicochemical properties, free sugars, free amino acids and minerals of native and improved CA cultivated in Chungju area were measured. And the antioxidant contents and activities of CA solvent extracts were measured. There was no significant difference between native and improved species. As for the characteristics of CA, it was confirmed that the improved species had a large weight, size and a tough texture. Glucose was detected in native CA, fructose, glucose and sucrose were detected in improved species. A total of 15 free amino acids were detected and the content was slightly higher in improved species than in native species. The mineral content in CA was slightly higher in the improved species, and the detected minerals were Na, P, Ca, K, Mg and Fe. Polyphenols, ascorbic acid and flavonoids in each extraction solvent (water, 70% and 100% ethanol) were all higher in the improved species than in native species. And it was found that the antioxidant activities of ethanol extracts were higher than that of water.

• 한국축산식품학회지
• /
• 제44권3호
• /
• pp.635-650
• /
• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

• Asian-Australasian Journal of Animal Sciences
• /
• 제25권3호
• /
• pp.428-434
• /
• 2012

The aim of this study was to determine the quality of modified atmosphere (MA) packaged meat from Pomeranian rams slaughtered at 50 and 100 days of age. Determined: chemical composition, physicochemical and sensory properties of meat, and the fatty acid profile of intramuscular fat. Meat from 100-d-old lambs was characterized by a significantly higher content of dry matter, total protein and crude fat, a darker color and higher physiological maturity ($p\leq0.01$). Meat from younger lambs was marked by a better water-holding capacity ($p\leq0.05$), a lower energy value and higher concentrations of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA). An increase in the content of dry matter, total protein and ash, and energy value was noted in MA-stored meat. Meat pH decreased over MA storage and the sensory properties deteriorated. The studied meat remained safe from microbial contamination during storage.