• Food Science of Animal Resources
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• v.37 no.1
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• pp.29-37
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• 2017

Defatted bovine liver (DBL) is a potential source of protein and minerals. Supercritical carbon dioxide ($SC-CO_2$) and a traditional organic solvent method were used to remove lipid from bovine liver, and the quality characteristics of a control bovine liver (CBL), bovine liver defatted by $SC-CO_2$ ($DBLSC-CO_2$) at different pressures, and bovine liver defatted by organic solvent (DBL-OS) were compared. The $DBLSC-CO_2$ samples had significantly higher (p<0.05) protein, amino acid, carbohydrate, and fiber contents than CBL and DBL-OS. There was a higher yield of lipid from CBL when using $SC-CO_2$ than the organic solvent method. SDS-PAGE analysis demonstrated that the CBL and $DBLSC-CO_2$ had protein bands of a similar intensity and area, whereas DBL-OS appeared extremely poor bands or no bands due to the degradation of proteins, particularly in the 50 to 75 kDa and 20 to 25 kDa molecular weight ranges. In addition, $DBLSC-CO_2$ was shown to have superior functional properties in terms of total soluble content, water and oil absorption, and foaming and emulsification properties. Therefore, $SC-CO_2$ treatment offers a nutritionally and environmentally friendly approach for the removal of lipid from high protein food sources. In addition, $SC-CO_2$ may be a better substitute of traditional organic solvent extraction for producing more stable and high quality foods with high-protein, fat-free, and low calorie contents.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.37-44
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• 2017

Purpose: The purpose of this study was to simplify the traditional manufacturing method of Jeungpyun by developing a new process for Jeungpyun preparation using meringue and to also investigate the quality characteristics of Jeungpyun made with green tea powder. Methods: The Jeungpyun was manufactured as 4 sample preparations (Jeungpyun: J; Jeungpyun+0.5% green tea: J+0.5% GT; Jeungpyun+1% green tea: J+1% GT; and Jeungpyun+1.5% green tea: J+1.5% GT) through mixing rice flour, meringue, green tea powder (0-1.5%), dry yeast, water, and milk, steaming for 4 min at $180^{\circ}C$ and 3 min at $220^{\circ}C$, and then standing for 1 hr at room temperature. The quality characteristics of Jeungpyun were evaluated based on physicochemical properties, total mold, texture analysis, and sensory evaluation. Results: The pH of Jeungpyun batter was significantly lower in J+1.0% GT and J+1.5% GT than J. The specific gravity, weight, volume, and specific volume of J+0.5% GT and J+1% GT was not significantly different, as compared to J. In color, L value decreased and a and b value increased based on the increase of green tea powder. The antifungal activity was the highest in J+1.5% GT, followed by J+1.0% GT, J+0.5% GT, and J, in order. Samples with added green tea powder showed decreased hardness, as compared with J; its effect was significant in J+1.0% GT and J+1.5% GT after storage for 1 day. In sensory evaluation, the color of Jeungpyun was darkened by the addition of green tea powder. The egg smell and hardness significantly decreased by addition of green tea powder. Based on quantitative description analyses, overall acceptability was the highest in J+1% GT. Conclusion: Therefore, 1% green tea powder was the optimal amount for preparing Jeungpyun with meringue. For simplification of the traditional manufacturing method, Jeungpyun could be produced with meringue and green tea powder, which has potent physiological activities.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.205-213
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• 2013

The objective of this study was to evaluate the quality characteristics of sun-dried Hanwoo beef jerky added with Salicornia herbacea (SH). Sliced Hanwoo beef shank were marinated and sun-dried at $28-30^{\circ}C$, relative humidity (RH) 30-35% for 3.5 h. The physicochemical and microbiological traits of the Hanwoo beef jerky were analyzed during the aerobically packaged storage at $25^{\circ}C$. The water activities of beef jerky with 0.5% and 1.0% SH were lower than those of the control at 0 d (p<0.05). The pH values of beef jerky with SH were significantly higher than those of the control (p<0.05). The beef jerky with SH and ascorbic acid showed significantly lower TBARS values than the control (p<0.05). The beef jerky with SH showed a significantly lower redness ($a^*$) than the control (p<0.05). Total plate count (TPC) of beef jerky with 1.0% SH was significantly lower than that of the control during the storage of 20 d (p<0.05). Yeast/mold was detected in the control and beef jerky with SH after storage periods of 10 and 20 d, but was not detected in jerky with ascorbic acid. With regard to the sensory properties, beef jerky with SH showed significantly greater flavor scores than the others (p<0.05). The result shows that SH powder can be used to increase the sensory quality and microbial safety of beef jerky.

• Membrane and Water Treatment
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• v.10 no.1
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• pp.29-38
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• 2019

Microbial community and composition in stormwater runoff from mixed land use land cover (LULC) catchment with ongoing land development was diverse across the hydrological stage due different environmental parameters (hydrometeorological and physicochemical) and source of runoff. However, limited studies have been made for bacterial composition in this catchment. Therefore, this study aims to: (1) quantify the concentration of fecal indicator bacteria (FIB), stormwater quality and bacterial composition and structure according to hydrological stage; and (2) determine their correlation to environmental parameters. The 454 pyrosequencing was used to determine the bacterial community and composition; while Pearson's correlation was used to determine the correlation among parameters-FIB, stormwater quality, bacterial composition and structure-to environmental parameters. Results demonstrated that the initial and peak runoff has the highest concentration of FIB, stormwater quality and bacterial composition and structure. Proteobacteria, Bacteroidetes, Actinobacteria and Firmicutes were dominant bacteria identified in this catchment. Furthermore, the 20 most abundant genera were correlated with runoff duration, average rainfall intensity, runoff volume, runoff flow, temperature, pH, organic matter, nutrients, TSS and turbidity. An increase of FIB and stormwater quality concentration, diversity and richness of bacterial composition and structure in this study was possibly due to leakage from septic tanks, cesspools and latrines; feces of domestic and wild animals; and runoff from forest, destroyed septic system in land development site and urban LULC. Overall, this study will provide an evidence of hydrological stage impacts on the runoff microbiome environment and public health perspective.

• Journal of Animal Science and Technology
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• v.65 no.1
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• pp.209-224
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• 2023

This study aimed to identify the optimum level of supplementary feeds on the carcass traits and meat quality of Jamuna basin lambs. Forty selected lambs were divided into four treatments such as T₀ (no concentrate supplementation), T₁ (1% concentrate feed), T₂ (1.5% concentrate feed) and T₃ (2% concentrate feed) having ten lambs per treatment. The data were analyzed through Completely Randomized Design (CRD) with SAS software. Hot carcass, dressing percentage, head, leg, neck, loin, heart, and spleen weight were showed significantly (p < 0.05) higher values with increasing concentrate feed. The crude protein (CP), ether extract (EE) and ash values were significantly increased (p < 0.001) except T₂ treatment. The ultimate pH was significantly increased except T₂ and cooked pH was significantly decreased (p < 0.001) except T₃ treatment. Drip loss and cooking loss (CL) % had significantly reduced (p < 0.001) except T₃ treatment. The water holding capacity (WHC) % was significantly increased (p < 0.001) except T₃ treatment. The score of color, juiciness and tenderness were significantly different (p < 0.001). Flavor and overall acceptability score were significantly increased (p < 0.05) in different treatments. The color values L^* and b^* had significantly changed (p < 0.001) and a^* value was found significantly higher (p < 0.05) in all treatments. Hence, 12 months of aged lambs with 1.5% concentrate feed showed better performances on carcass, nutritional, physicochemical, sensory and instrumental color values to increase the carcass and the meat quality of lambs.

• Journal of Korean Society on Water Environment
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• v.20 no.5
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• pp.494-499
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• 2004

Growth in population and urbanization has progressively increased the loadings of pollutants from non-point sources as well as point sources. Therefore, it is necessary to manage both point and non-point sources contaminations for protecting water environment and improving water quality. This study investigated the characteristics of pollutant release over a wide range of rainfall intensities as a requisite to control road runoff that accounts for the largest portion of non-point source contamination in urban areas. Samples of runoff rainwater collected from real road surfaces were analyzed for physicochemical parameters such as pH, suspended solids, and heavy metals. A experimental model road ($30cm{\times}30cm$) was also used to evaluate wash-off properties of pollutants deposited on the surface as functions of time and rainfall intensity. Analysis of runoff samples on rain events showed that the pollutant wash-off patterns for heavy metal and suspended solids were similar. This implies that the particles in rainwater adsorb heavy metals. Experiments using the model road made of impervious asphalt demonstrate a strong first flush phenomenon. At high rainfall intensity, approximately 80% of total pollutants were released within 15 min. The pollutant wash-off rates rapidly increase from 9 mm/hr to 12 mm/hr of rainfall intensity and decrease over 12 mm/hr of rainfall intensity.

• The Korean Journal of Food And Nutrition
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• v.29 no.2
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• pp.237-245
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• 2016

In this study, the physicochemical and sensory characteristics of low-salt Myungran jeotkal (Alaskan pollock roe) were evaluated after fermentation at $4^{\circ}C$ and $20^{\circ}C$ with or without the addition of deep sea water, salt from deep sea water, and vegetable-origin lactic acid bacteria (Lactobacillus fermentum JS, LBF). When fermented at $20^{\circ}C$, the addition of LBF to Myungran jeotkal resulted in a slow increase in lactic acid content, followed by an abrupt increase after five days of fermentation. However, when fermented at $4^{\circ}C$, the lactic acid content did not change significantly. Further, when Myungran jeotkal fermented at $4^{\circ}C$, the pH decreased as lactic acid production increased. The salinity of Myungran jeotkal fermented at $4^{\circ}C$ and $20^{\circ}C$ was 7% and was not affected by fermentation period. When fermented at $20^{\circ}C$, volatile basic nitrogen and amino nitrogen contents increased with increasing duration of fermentation. Further, volatile acid content decreased, however, the content of amino nitrogen increased after 11 days of fermentation with LBF and no salt effects were observed. When fermented at $20^{\circ}C$ for 13 days, preference (sensory evaluation) was the highest in all experimental groups after 9 days of fermentation, and then decreased as the fermentation period increased. The free amino acid content was highest (1,648.8 mg/100 g) in Myungran jeotkal when sun-dried salt and LBF were added, 2.3 times higher than in the control.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.288-295
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• 1999

Nineteen japonica and Tongil-type rices were selected from seventy nine Korean and Japanese rice cultivars grown in 1989 based on the water uptake behavior of milled rice under the room temperature and boiling conditions. The selected rice cultivars were investigated for water absorbability and some physicochemical characteristics of milled rice, proper water amount for cooking and sensory evaluation of cooked rice. The relationships among the tested grain properties were also examined. The highest varietal variation of water uptake rate was observed at twenty minutes after soaking in water. The maximum water uptake of milled rices at room temperature occurred mostly at about eighty minutes after soaking in water. Newly harvested rices showed a significantly lower water uptake rate of milled rice at 20 minutes after soaking, a relatively higher maximum water absorption ratio under the room temperature, and the less water uptake and volume expansion of boiled rice compared with the one-year old rice samples. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice ansd the palatability of cooked rice. The water/rice ratio(in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was averaged to 2.63(in v/v basis). The water amount needed for optimum cooking was the lowest in Cheongcheongbyeo (Tongil-type rice) and the highest in Jinbubyeo, and the amount could be estimated with about 70% fittness by the multiple regression formula based on some water uptake characteristics, ADV and amylose content of milled rice as the independent variables. Nineteen rice cultivars were classified into seven groups based on scatter diagram projected by principal component analysis using eight properties related to water uptake and gelatinization of milled rice.

• Journal of the Korean Society of Marine Environment & Safety
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• v.17 no.3
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• pp.203-218
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• 2011

Long-term trends and distribution patterns of water quality were investigated in the Yeoja Bay of South Sea, Korea from 1976 to 2010. Water samples were collected at 3 stations and physicochemical parameters were analyzed including water temperature, salinity, hydrogen ion concentration (pH), dissolved oxygen (DO), chemical oxygen demand (COD), suspended solids (SS) and nutrients. Spatial distribution patterns of temperature, pH and DO were not clear among stations but the seasonal variations were distinct except ammonium. The trend analysis by principal component analysis (PCA) during 31 years revealed the significant variations in water quality in the study area. Spatial water qualities were discriminated into 2 clusters by PCA; station cluster 1 and 2~3. Annual water qualities were clearly discriminated into 4 clusters by PCA. By this multi-variate analysis, the annual trends were summarized as the followings; water temperature, COD and SS tended to increase from late 1970's, decreased salinity, and increased phosphate from 1991 to 2001 and increased dissolved inorganic nitrogen. Water quality was showed by the input of fresh water same as those of Kyoungin coastal area, Asan coastal area, Choensoo bay, Gunsan coastal and Mokpo coastal area in the Yeoja Bay.

• Food Science and Preservation
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• v.17 no.2
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• pp.230-235
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• 2010

We investigated the physicochemical quality characteristics of apple juice upon sterilization using hot water, and under various storage conditions. None of sugar content, acidity, or pH differed significantly among various sterilization conditions but chromaticity was considerably reduced in sterilized juice compared with control material. The chromaticity of non-sterilized juice decreased significantly after sterilization compared with material supplemented with vitamin C (0.1%, w/v). Fungi, yeast, and aerobic bacteria were detected in juice sterilized at $65^{\circ}C$ for 10 or 20 min, but no microorganisms were observed in juice sterilized by other procedures. Vitamin C content affected sterilization temperature to a greater extent than sterilization time. When juice was stored at $4^{\circ}C$ or $37^{\circ}C$ for 3 weeks after application of different sterilization conditions, almost no change in acidity, sugar content, or pH was observed, regardless of sterilization mode or storage period. However, chromaticity decreased with longer storage. Vitamin C levels were reduced by higher sterilization temperatures. However, longer storage periods had the greatest effect on reduction of vitamin C levels, which tended toward lower values regardless of differences in sterilization and storage conditions. In sensory evaluation tests, all of taste, color, and overall preference were highest for juice sterilized at $75^{\circ}C$ for 20 min. The ASC value was low at a storage temperature of $4^{\circ}C$ and at high sterilization temperatures, and a long storage period was associated with a greater ASC value. Thus, the quality of apple juice was excellent when juice was hot water-sterilized, with additional vitamin C, at $75^{\circ}C$ for 20 min, followed by storage at $4^{\circ}C$.