• 한국생활과학회지
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• 제22권5호
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• pp.519-528
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• 2013

To evaluate the effect of Ulmus devidiana powder, muffins with Ulmus devidiana powder were made after supplementation with Ulmus devidiana powder(0, 5, 10 and 15%(all w/w)). Proximate composition of Ulmus devidiana powder was 7.49% moisture, 2.33% crude protein, 0.84% crude lipid, 66.74% carbohydrate, 14.09% crude fiber and 8.5% crude ash. The sample with 15% of Ulmus devidiana powder showed significantly lower volume compared to other groups. The symmetry of the sample with 5% of Ulmus devidiana powder was significantly lower than that of control group. No significant uniformity changes were observed. The height and baking loss rate of muffins with 15% Ulmus devidiana powder showed lower than that of other groups. But the weight of muffins with 15% Ulmus devidiana powder showed heavier than that of other groups. In color, L value and b value of muffins were decreased as the increase of the Ulmus devidiana powder. a value of muffins with Ulmus devidiana powder were higher than that of the control group. Hardness, gumminess and chewiness of groups with Ulmus devidiana powder were increased significantly as the increase of the amount of Ulmus devidiana powder. No changes of springness and cohesiveness were observed. Color, hardness, root odor and bitter taste intensity increased significantly with the increased addition of Ulmus devidiana powder. Acceptance of appearance, taste and overall acceptability of groups with 10% of Ulmus devidiana powder were significantly higher than that of the control group. As a result, 10% of Ulmus devidiana powder will be ideal to make muffins.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2010년도 추계학술대회 초록집
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• pp.158.1-158.1
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• 2010

국내 최초의 생활폐기물고형연료(RDF) 생산플랜트인 원주시 RDF플랜트의 2009년도 운영실적을 정리하여 폐기물 처리단가를 분석하였으며 에너지 생산 효과도 분석하였다. 실적분석에 사용된 자료는 원주 RDF플랜트 위탁운영업체가 운영비를 청구 및 정산하기 위해서 원주시에 상시 측정 및 보고하는 항목으로서, 내용은 트럭으로 플랜트에 반입되는 폐기물 전체량, RDF생산 전체량, 불순물 매립 전체량, 건조 및 탈취용 연료사용 전체량, 전기사용 전체량 등이다. 2009년도 원주시 RDF플랜트에 반입된 폐기물 량은 총 17,504톤이었고, RDF를 총 7,044톤 생산하였으며, 4,120톤의 불연물을 선별하였다. 1년간 사용한 건조 및 탈취용 연료는 총 596,268 리터였으며 연료인 부생유의 가격은 리터 당 평균 864.6원이었다. 사용한 전기량은 총 2,435,397 kWh였고, 이 중에서 성형공정에 사용된 전기량은 총 사용량의 19%였다. 이상의 기록자료들을 분석해 본 결과, 폐기물 1톤을 처리하는데 전기 비용이 14,334원이었고, 연료비가 29,452원이었다. 여기에 폐기물 1톤당 불연물 매립비 6,573원과 위탁인건비를 합하면 폐기물 1톤당 처리비용은 약 116,573원으로 나타났다. 현재 원주시 RDF는 톤당 25,000원에 판매되고 있으므로 이 비용을 감안하면 폐기물 1톤당 처리비용은 105,298원으로 산출되었다. 현재 알려진 유사 규모의 소각로 운영비가 폐기물 1톤당 136,736원인데, 이것은 RDF기술보다 31,438원/톤-폐기물 정도 처리비용이 비싸다. 따라서 100톤 이하 규모의 폐기물처리시설 설치를 할 경우에는 RDF 시설이 경제적으로 타당함을 나타낸다. 원주시 RDF플랜트의 물질수지를 분석해 본 결과, RDF생산 수율은 40.2%였으며 총 투입된 에너지는 8,0587 Gcal였다. 생산된 에너지 총량은 RDF발열량 4,500 kcal/kg으로 했을 때 31,699 Gcal로 나타났다. 투입대비 생산에너지 비율은 25.4%로 계산되었고, 전기의 발전효율을 40%로 감안했을 경우에는 35.3%로 계산되었다. 성형하는데 사용되는 총 에너지는 전체 투입에너지의 4.9%로 나타났고, 비용으로는 폐기물 1톤당 2,723원 이었다.

• Journal of Animal Science and Technology
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• 제62권5호
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• pp.730-740
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• 2020

This feeding trial was conducted to investigate the effects of Mentha arvensis (MA) and Geranium thunbergii (GT) in drinking water on physicochemical attributes, sensory qualities, proximate analysis and oxidative stability of broiler leg meat. One hundred and twenty broiler chicks were assigned to 1 of 4 dietary treatments for 5 weeks. The dietary treatments were 1) control, 2) T1 (0.1% 1 MA:1 GT), 3) T2 (0.1% 1 MA:4 GT), 4) T3 (0.1% 4 MA: 1 GT). The water holding capacity and cooking loss were improved (p < 0.05) in T2 and T3. The flavor, texture and acceptability of leg meat by consumers were significantly increased in T2 relative to the control (p < 0.05). The crude protein content was increased in T3 while the crude fat decreased in T2 (p < 0.05). Moreover, broilers supplemented with plant extracts had the lowest leg meat TBARS (thiobarbituric acid reactive substances) values after 2 weeks of storage as compared with the control. Total phenolic contents and 1-1-diphenyl 2 picrylhydrazyl (DPPH) activity were also better in the T2 group (p < 0.05) compared with the control, whereas 2,2-Azinobis-3 ethytlbenzothiazoline-6-sulfonic acid (ABTS⁺) remained unaffected. Overall, these results demonstrate that broiler drinking water with the inclusion of plant extract combination can be used to enhance the oxidative stability, shelf life and quality characteristics of broiler leg meat without compromising the growth performance.

• 한국축산식품학회지
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• 제35권6호
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• pp.748-756
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• 2015

The effects of sea tangle, sea mustard, hijiki, and glasswort were investigated based on the proximate composition, salinity, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics of reduced-salt (NaCl) meat batter and frankfurters. The moisture content, salinity, lightness of the meat batter and frankfurter, hardness, gumminess, and chewiness of the reduced-salt frankfurters with sea weeds were lower than the control without seaweed (p<0.05). The protein content, springiness, and cohesiveness of the reduced-salt frankfurters were not significantly different among the treatments (p>0.05). The moisture content, salinity, cooking loss, lightness, redness, hardness, gumminess, and chewiness of treatments with sea tangle and with sea mustard were lower than the control (p<0.05). Among the sensory traits, color was highest in the control (p<0.05). The flavor was also highest in the control. The treatments with sea tangle and with sea mustard samples had high tenderness, juiciness, and overall acceptability scores similar to the control (p<0.05). The results of this study show that the combination of low-salt and seaweed in the formulation successfully improved reduced-salt frankfurters, improving sensory characteristics to levels similar to the regular salt control (1.5%).

• 한국지역사회생활과학회지
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• 제15권4호
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• pp.177-184
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• 2004

본 연구는 농촌진흥청에서 개발한 유전자 변형(제초제 저항성) 고추와 모종인 수비초 고추의 영양성분을 분석하고 유전자 변형된 경우 영양성분에 차이가 있는지 비교하기 위하여 수행하였다. 영양성분은 AOAC법을 이용하여 주요 영양소(단백질, 지방, 섬유소, 회분, 당질)와 무기질(칼슘, 칼륨, 나트륨, 마그네슘, 아연, 철) 함량을 분석하였고, 식품성분표에 제시된 일반 고추의 영양성분과 비교하였다. 그 결과 유전자 변형 고추는 모종 고추와 영양성분 함량이 유사하였고, 일반적인 고추의 영양성분 함량 범위 내에 있어 실질적인 동등성을 갖는 것으로 나타났다.

• Preventive Nutrition and Food Science
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• 제13권1호
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• pp.7-11
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• 2008

To improve the utilization of fish processing by-products, fish oils were extracted from hoki, yellowfin sole, mackerel, and horse mackerel, and their compositions were examined. The proximate compositions obtained for these 4 species of by-product revealed they were composed of 68.1$\sim$78.1% moisture, 1.2$\sim$1.6% ash, and 13.8$\sim$18.8% protein. Fish oils extracted from the hoki, yellowfin sole, mackerel, and horse mackerel were 5.5, 9.4, 13.4, and 10.3%, respectively. The total lipids extracted from the by-products of the 4 species were 6.21, 10.43, 12.81 and 10.06%, of which neutral lipids accounted for 77.38, 77.46, 87.21 and 86.79%, respectively. Neutral lipid analysis by TLC showed that triacylglycerol was the major component, while 1,3- and 1,2-diacylglycerols, free fatty acids, free sterols, and sterol esters were present as minor components. The major fatty acids were palmitic acid, stearic acid, and oleic acid. DHA and EPA were contained at levels of 0.2$\sim$4.7% and 3.7$\sim$9.5%, respectively, in the 4 types of fish oil. The fish oils extracted from the dark muscle fish, mackerel and horse mackerel, had greater polyunsaturated fatty acid (PUFA) contents than those of the white muscle fish species, hoki and yellowfin sole.

• 한국식품영양과학회지
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• 제45권5호
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• pp.731-735
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• 2016

본 연구는 밀 식이섬유 첨가가 닭고기 너겟의 품질 특성에 미치는 영향을 조사하였다. 처리구별로 밀 식이섬유를 0%(control), 1%, 2%, 3%를 첨가하여 제조하였다. 수분 함량은 밀 식이섬유의 첨가량이 증가할수록 유의적으로 증가하였으나(P<0.05), 단백질은 감소하는 경향을 보였다. 지방함량은 밀 식이섬유의 첨가량이 증가할수록 유의적으로 낮아지는 경향을 보였으며(P<0.05), 회분 함량은 밀 식이섬유를 첨가하지 않은 닭고기 너겟이 유의적으로 낮은 값을 보였다. 닭고기 너겟의 pH는 6.48~6.50의 범위로 유의적 차이는 나타내지 않았다. 명도는 밀 식이섬유를 첨가하지 않은 대조구가 처리구보다 높은 값을 나타내었으며(P<0.05), 적색도와 황색도는 밀 식이섬유의 첨가량이 증가할수록 증가하는 경향을 보였다. 튀김 수율과 경도는 식이섬유 함량이 증가함에 따라 증가하였으며, 관능평가 항목에서 처리구들 간의 유의적 차이는 나타내지 않았다. 이러한 결과로 보아 닭고기 너겟에 밀 식이섬유 첨가 시 품질 특성을 증진하는 것으로 나타나 향후 다양한 튀김제품에 기능성 소재로 활용할 가능성이 있을 것으로 생각된다.

• 한국지역사회생활과학회지
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• 제15권3호
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• pp.107-112
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• 2004

Many studies have showen that Letinus edodes have a reducing effects on blood pressure and lipid levels in animals with high blood pressure and hyperlipidemia. But the only cap has been on the market as goods and the stipe has been wasted. The price is very variable and is based on harvest time and the part of the plant currenty, there is not much information about the nutritional composition and bio-fuctional effects of Letinus edodes based on harvest time and part. Some farmers have been selling the powder seasoning by drying and pulverizing Letinus edodes including stipe to develop value added, late harvested Letinus edodes and its stipe these days. This study was conducted to investigate and compare the nutritional composition of Letinus edodes harvested at different times (early: E, late: L) and separated by part (cap: C, stipe: S). The 4 kinds of materials were named as early harvested cap (EC) and stipe (ES), and late harvested cap (LC) and stipe (LS) samples were obtained from Mungyeong City Agricultural Technology & Extension Center. The composition analysis of the nutrients in the 4 materials was conducted by using the AOAC method. The proximate components (moisture, protein, fat, fiber, ash, and carbohydrates), minerals and vitamin content were measured. Nutritional composition of Lentinus edodes did not show any significant difference between early and late harvested mushrooms. Nutritional compositions were different according to part. The results demonstrate that the late harvested stipe can also be used as a quality food material.

• 한국축산식품학회지
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• 제18권2호
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• pp.132-141
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• 1998

This study were carried out for investigation of physicochemical and sensory characteristics of shelf-life of Korean vaccum packaged chilled pork hams for export. The samples were stored at 0$\pm$1$^{\circ}C$ (A and B companies) and 2$\pm$1$^{\circ}C$ (C and D companies). In the proximate analysis of composition of hams, moistures were 75.36~76.57%, crude proteins 19.26~21.08%, crude fat 1.40~3.69% and crude ash 1.03~1.13%. TBA values were 0.192~0.264 mgMA/kg and did not change much during all storage times regardless of storage temperature. VBN values were 12.14~14.01mg / 100g after 50 days in the storage at $0^{\circ}C$, but the samples stored at 2$^{\circ}C$ exceeded 20mg/100g at 50 days. The values of pH were 5.71~6.50, which are higher than those of loins during all storage times. Purge losses were 1.23~1.98% at the initial time and 2.83~10.59% after 50 days. So, the variation among samples appeared to be large. Cooking losses appeared to be 33.86~56.24%. In the result of sensory evaluation of cooked meat, the ham of B company obtained good scores in all items. But, after 20 days, all samples were not significantly different in total acceptability.

• 한국축산식품학회지
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• 제38권5호
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• pp.927-935
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• 2018

Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p<0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0.05) with higher levels of added buckwheat powder. The instrumental color and pH values were affected by the addition of buckwheat powder, which has a pH of 6.1 and associated color coordinates of $L^*=75.0$, $a^*=1.3$, and $b^*=8.7$. Meat batter with 3% buckwheat powder was shown the highest (p<0.05) viscosity indicating great formation of emulsion. There were no significant differences in the TPA among the treated samples. The viscosity value increased with increasing cooking yield in the batter ($r^2=0.7283$) i.e. the correlation coefficient between the two measurements was very high and positive. For sensory traits except for tenderness, the highest scores (p<0.05) was detected on sausages with 3% added buckwheat powder by a panel. These results suggest that the addition of 3% buckwheat powder to emulsion-type sausages produces a more beneficial meat product, with a lower fat content, greater formation of emulsion and no adverse effects on sensory properties.