• Fisheries and Aquatic Sciences
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• 제4권4호
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• pp.238-245
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• 2001

Optimal conditions for processing. of seasoned-dried Pacific saury treated with liquid smoke (T2) were evaluated by physicochemical and microbial experiments and sensory evaluation, comparing with control (seasoning only, C) and treatment I $(0.05\%\;Rosemary\;instead\;of\;liquid\;smoke,\;Tl)$. Two hrs of seasoning time was set, and 23 hrs of drying time was determined in all samples. Finally, T2 product was made by soaking treatments (three times of 1 sec, 8 sec and 1 sec) in $5\%$ (v/v) liquid smoke (Scansmoke PB 2110) after 30 min, 4 hrs and 22 hrs of hot-air drying, respectively. The histamine contents in 3 seasoned-dried products were in a 15.33-26.99 mg/l00g range. The water activities of 3 seasoned-dried products were 0.719-0.735 range, and the pH of T2 was lower than the others. In the comparison of POV and TBA values among products, the TBA values and POV of Tl and T2 were significantly low compared to C, and also the viable cell counts of T2 was relatively lower than those of the others. In the color values, significant changes were not found among products, and in the sensory evaluation for odor, taste and overall acceptance, T2 had relatively higher preference on the whole items.

• 한국식품과학회지
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• 제45권5호
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• pp.613-618
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• 2013

아밀로오스 함량의 차이가 있는 품종별 현미를 대상으로 frying 처리와 파보일링 처리를 통해 품질 특성을 조사하였다. 품종별 현미의 용융 흡열 곡선을 관찰한 결과 amylose 함량이 증가할수록 호화 엔탈피가 감소되는 경향이 관찰되었으며, amylograph 측정결과 현미 중 효소의 불활성화를 위해 $HgCl_2$ 처리와 전분입자의 팽윤정도에 따라 영향을 미치는 것을 확인할 수 있었다. Gelatinization temperature는 Ilpumbyeo가 가장 높은 것으로 나타났으며, Goami가 maximum viscosity와 breakdown 값이 가장 높은 수치를 보여주었다. X-선 회절도 분석 결과 일품벼 백미의 경우 결정형이 소실된 V형, 일품벼 현미의 경우 B형의 결정체에 가까운 것이 관찰되었다. 가공처리에 따른 주사전자현미경 측정결과 파보일링 처리 후 튀긴 경우 amylose 함량이 높을수록 표면이 둥근 형태를 띠는 것을 확인할 수 있었다. 또한, 수침 후 파보일링 처리 후 튀긴 경우가 수침처리만 한 후 튀긴 경우보다 전체적으로 강도와 경도 측정결과 더 높은 것을 확인 할 수 있었다.

• 동아시아식생활학회지
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• 제20권4호
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• pp.560-566
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• 2010

개량흑돼지(105~110 kg)를 도축한 후 약 18시간 냉장하고 등심육을 분할하여 진공 포장하고 $-20^{\circ}C$에서 1개월 및12개월 동결한 후 각각 $4^{\circ}C$에서 20시간 해동하였다. 해동 직후의 것(0-TP)과 해동 후 $2^{\circ}C$에서 2일간 냉장한 것(2-TP)의 물리화학적 및 기호적 특성을 비교하여 해동 후 냉장이 품질에 미치는 영향을 검토하였다. 개량흑돼지 등심육을 1개월간 동결하여 해동한 경우, 해동 직후의 0-TP보다 해동 후 냉장한 2-TP가 보수력 및 근원섬유 소편화 정도가 높아지고, 경도 및 씹힘성이 낮아졌으며, 가열육의 다즙성 및 종합적 기호도가 향상되었으나(p<0.05) 12개월 동결한 등심육은 해동 후 냉장에 의한 효과가 유의적으로 크지 않았다.

• 한국축산식품학회지
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• 제40권1호
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• pp.44-54
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• 2020

The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180℃ oven until the internal temperature reached 60℃, and the other group was oven cooked until 35℃, then cooked in a 250℃ pan until the internal temperature reached 60℃. Despite a noticeable change in appearance due to the high temperature of the searing, there was no significant difference in juiciness, water content, and cooking loss between the searing-cooked and the oven-cooked steaks. However, in searing cooking, both scores of overall flavor and roast meat flavor were significantly higher than those of oven cooking. In the searing-cooked steak, the reducing sugar, which is a reactant of the Maillard reaction, was lower and Maillard-reaction products were higher than oven-cooked steak. From our results, it can be concluded that searing does not improve juiciness of the steak, but improves the flavor of beef steak due to higher levels of Maillard reaction products.

• 한국축산식품학회지
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• 제30권1호
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• pp.55-61
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• 2010

Breakfast sausages containing 1, 2, 3, and 4% sea tangle powder (Lamina japonica) were prepared. No differences were found in moisture, protein, and fat contents among the control and treatments. However, the ash content increased with increasing amounts of sea tangle powder (p<0.05). The pH levels in the treated samples were lower than the control in both the meat batters and the breakfast sausages (p<0.05). The $L^*$ and $a^*$ values of the meat batters and breakfast sausages were decreased by the addition of the sea tangle powder, and the control had the highest $b^*$ value (p<0.05). The added sea tangle powder improved cooking loss and improved emulsion stability. The T4 sample (containing 4% sea tangle powder) was shown to have the lowest cooking loss and water loss (p<0.05). The hardness, gumminess, and chewiness of the treatments increased compared to the control due to the presence of dietary fibers in the sea tangle. In the sensory evaluations, the 1% sea tangle powder treatment received a lower color score, but received significantly higher scores for flavor, tenderness, and juiciness (p<0.05). Collectively, the breakfast sausage containing 1% sea tangle powder was determined to have the highest overall acceptability. Altogether, the best results, in terms of physicochemical and sensory properties, were obtained for the breakfast sausage containing 1% sea tangle powder.

• Journal of Ecology and Environment
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• 제43권2호
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• pp.129-160
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• 2019

Background: Characterizing and describing soils and land use and make a suggestion for sustainable utilization of land resources in the Ethiopian Rift valley flat plain areas of Lake Chamo Sub-Basin (CSB) are essential. Objectives: To (1) characterize soils of experimental area according to World Reference Base Legend and assess the nature and extent of salinity problems; (2) characterize land use systems and their role in soil properties; and (3) identify best land use practices used for both environmental management and improve agricultural productivity. Methods: Twelve randomly collected soil samples were prepared from the above land uses into 120 composites and analyzed. Results: Organic carbon (OC) and total nitrogen (TN) were varied along different land uses and depleted from the surface soils. The soil units include Chernozems (41.67%), Kastanozems (25%), Solonchaks (16.67%), and Cambisols (16.67%). The identified land uses are annual crops (AA), perennial crops (PA), and natural forest (NF). Generally, organic carbon, total nitrogen, percentage base saturation (PBS), exchangeable (potassium, calcium, and magnesium), available phosphorus (P₂O₅), manganese, copper, and iron contents were decreased in cultivated soils. Soil salinity problem was observed in annuals. Annuals have less nutrient content compared to perennials in irrigated agriculture while it is greater in annuals under rainfed. Clay, total nitrogen, available phosphorus, and available potassium (K₂O) contents were correlated positively and highly significantly with organic carbon and electrical conductivity. Conclusion: Management practices that improve soil quality should be integrated with leguminous crops when the land is used for annual crops production.

• 한국균학회지
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• 제46권3호
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• pp.307-314
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• 2018

본 연구는 알코올 발효능이 우수한 야생 효모를 막걸리 발효에 응용할 목적으로 충남 예산군 예당저수지 야생화에서 분리한 비병원성 야생 효모들 중 에탄올 생산 우수 효모로 선발한 Aureobasidium pullulans P-1의 균학적 특성과 막걸리 발효 조건을 조사하였다. A. pullulans P-1는 출아에 의해 영양증식을 하였고 자낭포자를 생성하는 유포자 효모로서 내당성과 에탄올 내성이 강한 호염성 야생 효모이었다. A. pullulans P-1의 yeast extract-peptone-dextrose 배양액을 주모로 증자미와 입국과 물이 혼합된 술밑에 5% 첨가한 후 $25^{\circ}C$에서 1~10일간 발효시키면서 발효 중의 이화학적 성질의 변화를 조사한 결과, 에탄올 함량은 $25^{\circ}C$로 10일간 발효시켰을 때 가장 많은 8.45%를 생성하였고 관능 특성이 우수하였으며 항고혈압 활성 안지오텐신 전환효소 저해활성이 71.1%로 높았다.

• KSBB Journal
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• 제28권6호
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• pp.356-365
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• 2013

The novel Aloe gels were prepared with dewatering and impregnation by soaking (DIS) processing of Aloe vera leaf slice at four different temperatures (25, 35, 45 and $55^{\circ}C$), using dehydration solution of 40% (w/v) polyethylene glycol (PEG4000). The PEG-impregnation to Aloe vera leaf slice during DIS was observed depending on immersion temperature, and the PEG-impregnated Aloe vera gel (PEG-i-AVG) obtained was characterized using $^1H$ NMR, FT-IR, GPC, XRD and TGA. The PEG-i-AVG had the higher levels of Aloe bioactives (glucomannan and O-acetyl contents) and better quality indices by $^1H$ NMR and FT-IR spectroscopy than those of native Aloe gel. Also, the obtained Aloe gel maintained the bimodal patterns in higher molecular weight region by GPC indicating no degradation of polysaccharide from native Aloe gel. The result observed by SEM confirmed a surface modification by forming the porous structure, and TGA result exhibited better thermal stability than that of native Aloe gel. XRD result revealed that the crystalline structure in Aloe gel was led by incorporation of PEG. Significant decrease of %insolubility and high enhancement of water solubility index were observed, respectively, and highly ordered conformation such as a helix structure was also indicated by Congo red reaction. We concluded that the modification effect for enhancing function of native Aloe gel was successfully obtained by DIS process using PEG as a dehydrating agent. These results suggested that this DIS process had a high potential for developing a new minimally processed product from Aloe vera leaf.

• Journal of Ecology and Environment
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• 제38권2호
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• pp.195-211
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• 2015

The objectives of this research were to determine mean and maximum tolerance ranges of Carassius auratus ($C_a$) and Cyprinus carpio ($C_c$) populations on various physico-chemical parameters and ecological indicator metrics. Little is known about chemical tolerance ranges of the two species, even though these species are widely distributed species in aquatic ecosystems. Maximum tolerance ranges of $C_a$-population to total nitrogen (TN) and total phosphorus (TP) were $20.3mgL^{-1}$ and $2.0mgL^{-1}$, respectively. Optimal ranges of TN and TP in the $C_a$-population were $1.7-5.0mgL^{-1}$ and $0.06-0.30mgL^{-1}$, respectively. Such nutrient regimes of the $C_a$-population were evaluated as hypereutrophy, indicating high tolerance limits. The $C_c$-population had similar ecological characteristics to $C_a$-population, but the mean tolerance ranges of TN, TP, BOD, and COD were significantly (p < 0.05) greater than the $C_a$-population. Ecological patterns of trophic composition and tolerance guilds in the $C_a$-population were similar to those of the $C_c$-population. The model value of Index of Biological Integrity (IBI) of the habitat where C. auratus and C. carpio co-occurred averaged $15.0{\pm}4.3$ and $12.9{\pm}3.6$, respectively. Based on the modified criteria of the United States Environmental Protection Agency (Klemm et al. 1993), it indicated poor ecological health of both species. These results suggest that both species are highly tolerant to chemical and physical habitat conditions of waterbodies, and that the chemical tolerance range of $C_c$-population was higher than $C_a$-population.

• 한국약용작물학회지
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• 제18권2호
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• pp.118-125
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• 2010

This study was carried out to determine changes in general chemical composition, free sugars, physicochemical properties of extract, and ginsenoside contents depending upon processing methods. Ginseng roots harvested from the same field were employed for the processing into white ginseng (WG), taegeuk ginseng (TG), red ginseng A (RGA, steamed one time), and red ginseng B (RGB, steamed three times). The fat content decreased by increasing duration of treatment and number of steaming treatment. On the other hand, there was no significant variation in contents of ash and carbohydrate depending on processing methods. Contents of sucrose and maltose was higher in Taegeuk and red ginseng than those of white ginseng. Steamed ginseng root (taegeuk and red ginseng root) showed higher amount of water extractable solid than the unsteamed white ginseng, but the variation of crude saponin content was not distinctive depending on processing methods. The contents of total ginsenosides increased by the order of white, taegeuk, red A, and red B root. In summary, chemical composition and total ginsenoside content were different according to part of root and processing methods, thus implies the importance of quality control as well as pharmacological activity of ginseng root.