• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.109-116
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• 1984

In order to assess the protein nutritional quality of salted and dried yellow corvenia, which was prepared using the different salting methods like dry and brine salting, the changes of trypsin indigestible substrate(TI) and in vitro apparent protein digestibility were studied during storage at room temperature($24{\pm}1^{\circ}C$). It was also examined the retention of available lysine and formation of nonenzymatic brown pigments under the same conditions of preparing and storage mentioned above and confirmed the relationship between in vitro digestibility and the antinutritional factors, such as nonenzymatic browning, unavailability of lysine and TI content, TI content was gradually increased during the storage and in showed $1.5{\sim}2$ times more after 57 days storage than at the initial stage which ranged from 0.11 to 0.17mg/g solid. Of all the products, $25\%$ brine salting product contained the least TI content in 0.21 mg/g solid, while $10\%$ dry salting products was the most abundant in 0.30 mg/g solid using Hamerstrand method(1981). In vitro protein digestibility of all dried products was decreased significantly up to 30 days as the contents of TI increased, except $25\%$ brine salted products. After storing for 57 days, the in vitro digestibility was only $4\%$ drip showed in $25\%$ brine salted products. The nonenzymatic brown pigments were also developed on the level of available lysine reduced as in vitro protein digestibility was decreased throughout storage. Of all the various salted and dried products of yellow corvenia, $25\%$ salting product showed the lowest rate of browning development and loss of available lysine. Therefore, it was revealed that unavailability of lysine and development of nonenzymatic brown pigments were major factors influencing the protein quality in salted and dried yellow corvenia.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.629-635
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• 2002

This study was performed to develop low-fat comminuted sausages (LFSs, < 3%) manufactured with 1% single (Konjac flour, KF; kappa-carrageenan, k-CN and Locust bean gum, LBG) or mixed hydrocolloids and to select the best combination which had similar textural characteristics to those with regular-fat (~25% fat) control. In experiment 1, LFSs were formulated with each 1% hydrocolloid, smoked and cooked to an internal temperature of 71.7$^{\circ}C$. The pH range of LFSs was 6.29 to 6.34 and approximately 23~24% of fat was removed in the final products, resulting in the higher moisture and protein contents (%) in LFSs, as compared to regular-fat control. No differences (p>0.05) in cooking loss (CL, %), expressible moisture (EM, %), and hunter color values (L, a, b) were observed with the addition of each 1% hydrocolloid. However, LFSs containing 1% k-CN had textural hardness values similar to those with low-/regular-fat controls, whereas LFSs having either KF or LBG had similar cohesiveness values to those with regular-fat counterpart. Tn experiment 2, two or three mixed hydrocolloids were added to the low-fat sausage formulation. The addition of mixed KF+LBG (KLL) and KF+CN+LBG(KCL) reduced EM and textural hardness values, as compared to low-fat control. Among the treatments, LFSs containing two or three combinations of CN with KF or/and LBG had similar textural characteristics to those with regular-fat control. These results suggested that multiple addition of CN with other hydrocolloids (KF or LBG) for the replacement of fats in LFSs would be recommended for the proper functional and textural properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.994-1001
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• 2012

Quality changes of pre-processed garlic, peeled and chopped, were analyzed during storage at $-18^{\circ}C$ or $2^{\circ}C$ for 30 days and at $20^{\circ}C$ for 3 days only for chopped garlic. As storage time increased, Hunter L values decreased and a, b values increased, indicating browning regardless of the pre-process type and storage temperature. Decay and sprouting rates of peeled garlic during storage at $2^{\circ}C$ significantly increased while those of peeled garlic were maintained during storage at $-18^{\circ}C$. Weight loss of peeled garlic during storage was greater at $-18^{\circ}C$ than at $2^{\circ}C$. Hardness of peeled garlic rapidly decreased by half from 1.04 kg to 0.58 kg by freezing, and it did not significantly change during the storage period. Viable numbers of total aerobic bacteria of peeled and chopped garlic did not significantly change during the storage period at $2^{\circ}C$ but were reduced at $-18^{\circ}C$. Total aerobic bacterial count of chopped garlic stored at $20^{\circ}C$ slightly increased during the storage period. Pyruvic acid content of chopped garlic was almost 2.5 times higher than that of peeled garlic at the initial stage (463.87 ${\mu}mol/g$ and 190.52 ${\mu}mol/g$, respectively). As storage time increased, pyruvic acid content of peeled garlic increased while that of chopped garlic decreased. These results indicate that pre-process type and storage temperature affected the quality changes of garlic during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.3
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• pp.479-484
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• 2003

This study was attempted to evaluate the effectiveness of extract of fermented red pepper The extract of fermented red pepper was prepared from fermented red pepper puree and polydextrose. Sixteen female college students were participated in this 8 weeks weight control program. All subjects were randomly assigned to the Internet Diet (ID) group or Internet I, fermented red pepper (IR) group. Mean energy intake of ID group was 1,279.9$\pm$112.0 kcal (carbohydrate: 66.9%, protein: 17.4%, fat: 15.6%) and IR group consumed 1,223.8$\pm$57.1 kcal (carbohydrate: 66.3%, protein: 19.3%, fat: 14.4%) during program. The ID group lost 2.5$\pm$1.0 kg of body weight, 0,9$\pm$0,7 kg of fat mass and 1.6$\pm$0.7 kg of lean body mass, and the IR group lost 2.7$\pm$0.3 kg of body weight, 1.8$\pm$0.6 kg of fat mass and 0.9$\pm$0.7 kg of lean body mass. There was no significant differences in the loss of total body weight & lean body mass between two groups, however, the fat mass and the abdominal fat were significantly decreased in the IR group compared to the IC group (p<0.05) The ID group experienced a significantly reduced Resting Metabolic Rate (RMR), however, IC group slightly increased. The change of RMR between groups were significantly different (p<0.05) . There were no differences in the change of blood glucose, total-cholesterol, HDL-cholesterol, LDL-cholesterol and triglyceride between groups. Therefore, the intake of fermented red pepper doting the weight control program might decreased the body fat especially abdominal fat and prevent the decline of RMR during weight reduction period.

• Journal of the Korea Organic Resources Recycling Association
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• v.24 no.3
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• pp.63-74
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• 2016

The objective of this study was to investigate the variations of physico-chemical properties during the swine manure composting, sawdust as the bulking agent was composted at different points (Top layer, Side of middle layer, Bottom layer). Air suction system with constant bottom aeration in bench scale reactors (30 L). The highest temperature was reached in the range of $58^{\circ}C$ to $62^{\circ}C$ on $3^{rd}$ day and this thermophilic phase (> $50^{\circ}C$) was continued for 3 days in all the treatment mixtures. However, the temperature was gradually decreased to room temperature at the end of 60 day composting process. Except control, the discharged ammonia ($NH_3$) was a maximum in the treatment order of Top layer>Bottom layer>Side of middle layer as 500 ppm, 162 ppm and 120 ppm, respectively, on the $4^{th}$ day and showing that Top layer point Air suction produce much more ammonia content than the other point. During the composting process, the total Kjeldahl nitrogen (TKN) was gradually increased due to the mass loss in the composting mixtures. At the same time, C/N ratio was decreased to Top layer, 13; Side of middle layer, 12 and Bottom layer, 13 at Air suction points. The significant reduction of C/N ratio in all different air suction system when manure was matured. The $NH_4-N$ to $NO_3-N$ ratio was recorded as 10.52 at the initial stage of the compost mixtures and reduced to 0.97 (Top layer), 0.70 (Side of middle layer), 3.2 (Bottom layer) because of manure decomposition. The overall results revealed that Top layer and Side of middle layer Air suction is a suitable option when compared other point for high quality composts.

• The Korean Journal of Nuclear Medicine Technology
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• v.15 no.1
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• pp.94-100
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• 2011

Purpose: Basal/Acetazolamide-challenged brain perfusion SPECT is very useful to assess cerebral perfusion and vascular reserve. However, as there is a trade off between sensitivity and spatial resolution in the selection of collimator, the selection of optimal collimator is crucial. In this study, we examined three collimators to select optimal one for 1-day brain perfusion SPECT. Materials and Methods: Three collimators, low energy high resolution-parallel beam (LEHR-par), ultra resolution-fan beam (LEUR-fan) and super fine-fan beam (LESFR-fan), were tested for 1-day imaging using Triad XLT 9 (TRIONIX). The SPECT images of Hoffman 3D brain phantom filled with 99mTc of 170 MBq and a normal volunteer were acquired with a protocol of 50 kcts/frame and detector rotation of 3 degree. Filterd backprojection (FBP) reconstruction with Butterworth filter (cut off frequencies, 0.3 to 0.5) was performed. The quantitative and qualitative assessments for three collimators were performed. Results: The blind tests showed that LESFR-fan provided the best image quality for Hoffman brain phantom and the volunteer. However, images for all the collimator were evaluated as 'acceptable'. On the other hand, in order to meet the equivalent signal-to-noise ratio (SNR), total acquisition time or radioactivity dose for LESFR-fan must have been increased up to almost twice of that for LEUR-fan and LEHR-par. The volunteer test indicated that total acquisition time could be reduced approximately by 10 to 14 min in clinical practice using LEUR-fan and LEHR-par without significant loss on image quality, in comparison with LESFR-fan. Conclusion: Although LESFR-fan provides the best image quality, it requires significantly more acquisition time than LEUR-fan and LEHR-par to provide reasonable SNR. Since there is no significant clinical difference between three collimators, LEUR-fan and LEHR-par can be recommended as optimal collimators for 1-day brain perfusion imaging with respect to image quality and SNR.

• Journal of The Korean Society of Grassland and Forage Science
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• v.30 no.3
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• pp.267-274
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• 2010

The objective of this experiment was to investigate effects of total mixed ration (TMR) of different nutrition level on milk production in dairy goats (Sannen). Twenty four lactating goats were randomly assigned to one of four TMRs; medium energy-medium crude protein (CP) TMR (control), high energymedium CP TMR (T1), medium energy-high CP TMR (T2) and high energy-high CP TMR (T3). The content of total digestible nutrients (TDN) and CP in the control diet were 67.0% and 13.9%. The TDN content of the high energy TMR was 73.7% and the CP content of the high CP TMR was 15.3%. Milk yield was significantly (P<0.05) higher for T1 ($2,198{\pm}115 ml$) than for T2 ($1,742{\pm}52 ml$) and T3 ($1,984{\pm}90 ml$). But there were no significant differences in milk composition between the treatments. Daily body weight gain was increased in T1 and T3 but reduced in control and T2. The result of the present study showed that dietary energy level supplied more than that of NRC recommendation did not affect milk yield of dairy goats in early lactation but prevented body weight loss.

• Journal of Life Science
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• v.30 no.7
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• pp.606-613
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• 2020

This study investigated the effect of olive oil substitution ratio on physicochemical quality of pork patty. Five treatments were performed as follows: control (T0, 20% pork fat), T1 (pork fat 15% and olive oil gel 5%), T2 (pork fat 10% and olive oil gel 10%), T3 (pork fat 5% and olive oil gel 15%), and T4 (olive oil gel 20%). The moisture increased and fat amount was decreased in proportion to olive oil substitution ratio. The L^* and a^* values were highest levels in raw and cooked pork patty of T0, and the b^* value was highly enhanced in of cooked pork patty of T4. The water holding capacity, moisture and fat retention were significantly increased, and the cooking loss, diameter reduction and shrinkage ratio were decreased by olive oil substitution ratio. The hardness, springiness and chewiness showed the highest level in T4, and the cohesiveness and gumminess were highest in T0. The reduction ratio of cholesterol in T1, T2, T3 and T4 were 13.8%, 21.6%, 34.5% and 49.0%, respectively, indicating that the content was lowest level in T4. The palmitic acid was the most abundant saturated fatty acid, and the oleic acid was the most abundant unsaturated fatty acid. The unsaturated fatty acid of pork patty was increased in proportion to olive oil substitution ratio. Therefore, the olive oil gel substitution of low-fat pork patty results in a positive effect on the physicochemical qualities due to reduced cholesterol and saturated fatty acids.

• The Journal of Korean Academy of Prosthodontics
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• v.47 no.3
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• pp.328-334
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• 2009

Statement of problem: Pier abutments act as a Class I fulcrum lever system when the teeth are incorporated in a fixed partial denture with rigid connectors. Therefore non-rigid connector incorporated into the fixed partial denture might reduce the stresses created by the leverage. Purpose: The purpose of this study was to evaluate, by means of finite element method, the effects of non-rigid connectors and supporting alveolar bone level on stress distribution for fixed partial dentures with pier abutments. Material and methods: A 2-dimensional finite element model simulating a 5-unit metal ceramic fixed partial denture with a pier abutment with rigid or non-rigid designs, the connector was located at the distal region of the second premolar, was developed. In the model, the lower canine, second premolar, and second molar served as abutments. Four types of alveolar bone condition were employed. One was normal bone condition and others were supporting bone reduced 20% height at one abutment. Two different loading conditions, each 150 N on 1st premolar and 1st molar and 300N on 1st molar, were used. Results: Two types of FPD were displaced apically. The amount of displacement decreased in an almost linear slope away from the loaded point. Non-rigid design tended to cause the higher stresses in supporting bone of premolar and molar abutments and the lower stresses in that of canine than rigid design. Alveolar bone loss increased the stresses in supporting bone of corresponding abutment. Conclusion: Careful evaluation of the retentive capacity of retainers and the periodontal condition of abutments may be required for the prosthetic design of fixed partial denture with a pier abutment.

• Food Science and Preservation
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• v.21 no.1
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• pp.129-139
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• 2014

This study was conducted in order to investigate the optimal fermentation periods of the Smilax china L. leaves as a fermented tea via Aspergillus oryzae for 0 (non-fermented), and 10, 20, and 30 days (NF, F10, F20, F30). It was also observed for its quality characteristics. In the color and spectrum (400~700nm) of 1% tea water extract, NF was light yellow, whereas fermented tea (F10~F30) was light red color, and the F10 among F10~F30 has the clearest color and spectrum. Furthermore, acceptabilities of aroma and brightness were insignificantly different between NF and F10~30, while the mouth feel and overall acceptabilities were insignificantly distinct among all of the fermented teas. Therefore, these results suggest that the appropriate fermentation period for tea fermentation is 10 days. On the other hand, the total polyphenol and flavonoid content in the NF was the highest among all of the fermented teas. In the antioxidant parameters, EDA (electron donating ability), FRAP (ferric reducing antioxidant power), and LPOIA (lipid peroxidation inhibitory activity) in the NF were the highest among all fermented teas. Meanwhile, the XOI (xanthine oxidase inhibitory activity) was low, as well as insignificantly different from NF and F10~F30, whereas the AOI (aldehyde oxidase inhibitory activity) was markedly higher (38.09~41.70%) by the hot water tea extract (with or without fermentation), particularly the AOI that has increased via fermentation. In conclusion, the overall antioxidant activity tended to be reduced by fermentation; however, the EDA, FRAP and LPOIA in the fermented tea for 10 days was higher than the activities during 20~30 days of fermentation. There was a similar result in the color and acceptability of fermented tea for 10 days, which was remarkably better than those of 20-30 days. Therefore, fermented tea from the leaves of Smilax china L. could be expected to be used as a functional tea without the loss of inhibitory activity of both the XO and AO via fermentation.