• Food Science of Animal Resources
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• v.35 no.4
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• pp.449-458
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• 2015

The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official meat grader at 24 h postmortem. The carcasses were categorized into five groups (quality grade 1++, 1+, 1, 2, and 3) and were vacuum-packaged and stored. The samples were kept for 1, 4, 6, 8, 11, 13, 15, 18, 20, 22 and 25 d for analyses. As the quality grade was increased, moisture, protein and ash contents decreased (p<0.05). Higher quality grade corresponded with higher fat contents. The shear force values decreased with increasing quality grade and showed decreases sharply during the first 4 d (p<0.05). pH, water holding capacity, cooking loss, and volatile basic nitrogen for grade 1++ groups were lower than for grade 3 (p<0.05). CIE L* and b* values increased as increased quality grade (p<0.05). Meat color decreased until 13 d and fluctuated after 15 d of storage (p<0.05). Regarding the sensory scores, higher quality grade corresponded with higher juiciness, tenderness, flavor, fatty and palatability scores (p<0.05). Generally, increased storage time for 15 d improved sensory scores attributes. Results indicate that a high quality grade could positively influence physicochemical and sensory properties.

• Korean Journal of Poultry Science
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• v.17 no.3
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• pp.193-202
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• 1990

Effects of 7.5% potassium sorbate and/or 1% ascorbic acid dip on shelf-life of physicochemical quality of chicken parts stored at $4^{\circ}C$ was investigated. There was no remarkable difference in the physicochemical changes between 1% ascorbic acid dipped chicken pairs and untreated chicken parts. 1% ascorbic acid dip retarded lipid oxidation slightly. 7.5% potassium sorbate dip reduced dip loss, inhibited the decrease of water holding capacity and retarded lipid oxidation and protein deterioration. Compared with 7.5% potassium sorbate dip alone, dual treatment of 7.5% potassium sorbate and 1% ascorbic acid showed no significant difference in the physicochemical quality such an pH, drip loss, water holding capacity, shear force value and volatile basic nitrogen cotents while lipid oxidation was retarded more effectively. Reduction in relative contents of linoleic acid in dual treated chicken was significantly retarded.

• Journal of Environmental Science International
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• v.22 no.2
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• pp.205-213
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• 2013

This is made of domestic and foreign coal activated carbon of five species, physicochemical adsorption efficient about sterilize products and micro harmful substances and is a result of the economic evaluation. The most well-developed micropores bed volume 123,409 of AC-1 activate carbon appeared to be the best next AC-2, AC-3, AC-4, AC-5 followed by activated carbon was investigated. PFOA and PFOS in the BV 96,000 when evaluating foreign types of adsorption activated carbon adsorption capacity was greater when more than PFOA, PFOS showed that the adsorption well. The economic evaluation of activated carbon usage in chloroform (CUR) was most excellent as a AC-1 4.3 g/day, the next AC-2, AC-3, AC-4, AC-5 there are two types of foreign economic order appears to have appeared, but the current domestic market when applying the price AC-1, AC-3, AC-2, AC-4, AC-5 order was investigated.

• Journal of Animal Science and Technology
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• v.53 no.6
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• pp.549-561
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• 2011

Livestock wastewater is being discharged without treatment from Hasen's pig farm cluster in WangGoong (WG) area into the Iksan Stream, eventually flowing into the ManGyung (MG) at the upstream junction. Although it is well known that before discharge, wastewater must satisfy the pig slurry discharge standards; because of ongoing remodeling, proper treatment is not being performed. According to public records, wastewater from the WG pig farm cluster is responsible for 3.6% of MG River pollution and 2.0% of the SaeManGuem (SMG) Reservoir pollution. As a result, upstream water treatment quality has become primary concern for development of the SMG project. All physicochemical constituents and pathogenic microbes, such as chemical oxygen demand ($COD_{Cr}$), biochemical oxygen demand ($BOD_5$), total suspended solids (TSS), total nitrogen (TN), total phosphorous (TP), fecal coliforms, Escherichia coli and Salmonella at the effluent of WG Plant (S-1) exceed the effluent standards. This is mainly due to insufficient wastewater treatment: the WG Plant is under renovation to increase water purification efficiency. By comparing the water quality at the S-7 junction, where the the Iksan Stream (pig farms) and the Wanggoong Stream (no pig farms) merge, it is clear that farming facilities and improper treatment can critically affect surrounding water quality. While it is clear throughout this study that the level of all physicochemical parameters and pathogenic microbes along the Stream decreased due to sedimentation, biodegradation and/or dilution. An alarming problem was discovered: the existence of pathogenic microbe count(E coli, Salmonella) in the lagoon wastewater and the stream water. Not only were high concentrations of these pathogens themselves found, but the potential existence of more serious pathogens could rise to more dangerous conditions.

• Economic and Environmental Geology
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• v.33 no.6
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• pp.505-517
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• 2000

This study was undertaken to provide a drinking water quality on the basis of physicochemical properties. In this study, the 25 samples of supply waters of the Taejon area were sampled twice (February and August in 1999). Hydrochemistry of the supply water belongs to the $Ca^{2＋}$-${HCO_3}^{-1}$ type, whereas the supply water was characterized by the relatively significant enrichment of ${Ca}^{2+}$, ${Na}^{2+}$, ${K}^{2+}$, ${Cl}^{2+}$ ions and heavy metals compared to the original water from the Daecheong lake. Generally, the supply water has a mean values for $10.7^{\circ}C$ of temperature, 6.86 of pH, -12 mV of Eh, 88 ${\mu}S$/cm of EC and 70.379 mg/l of TDS in February, whereas the waters of the same sites in August are a slightly high temperature ($26.1^{\circ}C$), TDS (78.069 mg/l) and extremely high EC (442 ${\mu}S$/cm) value. These values are similar with physicochemical properties of the original lake water depending on the seasonal differences. Results of speciation calculation indicate that potentially toxic ions might exist mainly in the forms of free metal (${Cu}^{2+}$ or ${Zn}^{2+}$) and a small amount of ${CO_3}^{2-}$and ${OH}^{-}$in the supply water. The water seemed to be in equilibrium with kaolinite field of the normal stability diagrams for the natural water. Based on enrichment parameter of the supply water normalized by original lake water composition, the average value of those parameter can be calculated with nearly 1.00, but the those values for Cu＋Zn possible source of decrepit pipe lines are 126.75 in February and 115.63 in August samples. The parameter values varied with sampling sites, however, do not exceed by chemistry of drinking water standard. Solid compounds remained on the membrane filter papers after filtration are adhered to pale yellow or yellowish brown colored dissolved solids and precipitates, which are coated by 0.02 to 0.35 mm thick per 500 ml with colloidal particles of about 1 to 2${\mu}m$ size. The particles are mainly Fe-Cu-Zn compounds and partly detected to Mn and Pb.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.681-690
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• 2015

In this study, gluten-free noodles were developed and the physicochemical quality of gluten-free noodles added with nondigestible maltodextrin (NMD) was also investigated. The gluten-free noodles were prepared by addition of 0, 5, 7, and 9% NMD of total ingredients except water. Inhibition activities for ${alpha}$-amylase and ${alpha}$-glucosidase according to the addition amounts of NMD were evaluated. As a result, activities of carbohydrate-digestive enzymes decreased with an increase of the added NMD amounts. Water binding capacity and solubility of raw noodles increased upon NMD addition. Swelling power also increased as temperature rose. L value of raw noodles decreased with the addition of NMD, but b value increased. Texture profile analysis of cooked noodles showed reduction of hardness, springiness, and chewiness of noodles with NMD. On the other hand, tensile strength of cooked noodles containing up to 7% NMD was not significantly different from that of noodle without NMD. In the sensory evaluation, elasticity of noodles with 9% NMD was lower than that of other noodles, whereas other characteristics of noodles were not significantly different among noodles. Therefore, it was confirmed that the addition of 5~7% NMD had little effect on the sensory quality of noodles.

• Journal of Ginseng Research
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• v.38 no.2
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• pp.146-153
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• 2014

A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical properties of ginseng by extrusion cooking. The highest value of the water absorption index (WAI) was 3.64 g/g obtained from EWG, and the highest value of the water solubility index (WSI) was 45.27% obtained from ERG. The ERG had a better dispersibility compared with other samples. Extrusion cooking led to a significant increase in acidic polysaccharide and total sugar content but resulted in a decrease in crude fat and reducing sugar contents. Enzyme treatment led to a sharp increase in acidic polysaccharide content, especially the cellulose enzyme. Extrusion cooking led to a significant increase in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, and the increases in WG and RG were 13.56% (0.038) and 3.56% (0.026), respectively. The data of this study provide valuable information about the effects of extrusion on quality changes of EWG and ERG.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.8 no.3
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• pp.43-52
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• 2005

Evaluations of the fish farm influences on stream water quality may provide basic informations on watershed management to reduce environmental impact due to fish farm development and to conserve stream water quality in forested watershed area. In this research influent, effluent water in the fish farm and stream water qualities around Mt. Baegun area were monitored seasonally for six years and the following results were obtained. Due to the increase of pH in effluent water from the fish farm it was believed that alkalization of stream water can be accelerated by large scale development of fish farms in the forested watershed area. Also, effluent water from the fish farm increase of EC higher than influent and stream water. As a result of regression analyses, pH, EC, DO, water temperature, total amount of cation and anion in influent and effluent water of fish farm show high significance.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.772-782
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• 2015

This study was performed to explore the deterioration of physicochemical quality of beef hind limb during frozen storage at −20℃, affected by repeated freeze-thaw cycles. The effects of three successive freeze-thaw cycles on beef hind limb were investigated comparing with unfrozen beef muscle for 80 d by keeping at −20±1℃. The freeze-thaw cycles were subjected to three thawing methods and carried out to select the best one on the basis of deterioration of physicochemical properties of beef. As the number of repeated freeze-thaw cycles increased, drip loss decreased and water holding capacity (WHC) increased (p<0.05) till two cycles and then decreased. Cooking loss increased in cycle one and three but decreased in cycle two. Moreover, drip loss, WHC and cooking loss affected (p<0.05) by thawing methods within the cycles. However, pH value decreased (p<0.05), but peroxide value (p<0.05), free fatty acids value (p<0.05) and TBARS value increased (p<0.05) significantly as the number of repeated freeze-thaw cycles increased. Moreover, significant (p<0.05) interactive effects were found among the thawing methods and repeated cycles. As a result, freeze-thaw cycles affected the physicochemical quality of beef muscle, causing the degradation of its quality.

• Animal Bioscience
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• v.34 no.10
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• pp.1674-1683
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• 2021

Objective: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (Mexican oregano Lippia, MOL). Methods: Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.01% MOP), MOL (control + 0.01% MOL), MOP-N (control + 0.01% MOP + 6% pecan nut paste), MOL-N (control + 0.01% MOL + 6% pecan nut paste), and C-N (control + 6% pecan nut paste). The physicochemical properties and the consumer acceptability were determined. Results: The addition of MO and nut did not influence the water holding capacity, drip loss, and luminosity of frankfurters, but those ingredients increased pH and shear force (p<0.05) and decreased redness (p<0.05) of frankfurters. Frankfurters were generally well accepted by consumers. However, general acceptability of sausages decreased with the addition of MO. Control sausages showed the highest acceptability. Conclusion: The MO and pecan nut paste do not affect drastically the quality of frankfurters. These results provide evidence that partial replacement of pork fat by pecan nut in frankfurters maintain a consistent physicochemical quality and its commercialization looks promising given consumers' acceptance.