• Journal of Animal Science and Technology
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• v.61 no.1
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• pp.28-34
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• 2019

Liver sausage is flavorful and highly nutritious. However, liver has a relatively short shelf life due to acceleration of oxidation in the presence of endogenous enzymes and metals. Powders derived from natural sources, including plants or fruits, are applied to meat products for inhibiting oxidation without adverse effects on their quality. Hence, this study investigated the effects of natural powders derived from green tea leaf (GTL), lotus leaf (LL), and kimchi (KC) on the quality and change in lipid oxidation and freshness of chicken liver sausages during two weeks of storage. Chicken liver sausages were manufactured with chicken breast (70%) and liver (20%), pork back fat (5%), iced water (5%), various additives, and GTL, LL, and KC [0 (control) or 1%]. They were processed in three batches. For determination of the quality characteristics of chicken liver sausages with various plant powders, pH, color, and texture properties were assessed. In addition, lipid oxidation and freshness using thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVBN) were analyzed at day 0 and week 2 of refrigerated storage. Higher values were obtained for pH and cooking yield in sausage samples with LL and KC powders than in samples with the other treatments. For a* values, the sausage samples with KC showed similar (p > 0.05) values, whilst others had significantly lower values than the control. The addition of the three powders to sausage samples induced an increase (p < 0.05) in hardness, gumminess, and chewiness. The addition of plant powders did not influence TBARS and TVBN of sausage samples at the initial stage. However, after two weeks of storage, significantly lower TBARS and TVBN values were observed, and the sausage with KC (p < 0.05) showed the lowest values of both TBARS and TVBN. The results showed the potential ability of the three powders to improve the quality and inhibit lipid oxidation in liver sausages. Particularly, the addition of KC did not adversely affect the $a^*$ values of sausage samples. The effects on sensory properties and inhibition mechanisms of GTL, LL, and KC in meat products should be further studied.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.286-295
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• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.

• Journal of the Korean Society of Food Culture
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• v.36 no.1
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• pp.66-75
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• 2021

Microalgae are unicellular microorganisms inhabiting various ecosystems of the world, including marine and freshwater systems and extreme environments. Only a few species have been actively used as food. Microalgae are attracting attention as a means of biological CO2 reduction because they play an important role in absorbing atmospheric CO2 through their rapid growth by photosynthesis in water. Besides, microalgae are considered to be an eco-friendly energy source because they can rapidly produce biomass containing a large quantum of lipids that can be converted into biodiesel. Several microalgae, such as Chlorella spp., Spirulina spp. and Haematococcus spp. have already been commercialized as functional health supplements because they contain diverse nutrients including proteins, vitamins, minerals, and functional substances such as docosahexaenoic acid (DHA), β-glucan, phycocyanin, astaxanthin, etc. Moreover, they have the potential to be used as food materials that can address the protein-energy malnutrition (PEM) which may occur in the future due to population growth. They can be added to various foods in the form of powder or liquid extract for enhancing the quality characteristics of the foods. In this review, we analyzed several microalgae which can be used as food additives and summarized their characteristics and functions that suggest the possibility of a role for microalgae as future food.

• Journal of Environmental Science International
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• v.30 no.12
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• pp.1041-1051
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• 2021

The purpose of this study was to identify for extenders, adhesives, colorants, and fungicides suitable for the production of high-quality film-coated seeds of Chinese cabbage. In addition, the effect of various additives used for film coating on the germination of coated seeds and seedling vigor was investigated to establish appropriate treatment conditions for film coating efficiency. The germination rate and germination speed in Chinese cabbage film-coated seeds did not differ significantly depending on the type and concentration of the extender, while the use of Talc resulted in superior granulation capacity and adhesion of the seed coat in comparison to Zeolite. There was no significant difference in the germination rate depending on the type of adhesive used for film coating of Chinese cabbage seeds, but the germination rate was slightly slower in the film-coated seeds using carboxymethyl cellulose as an adhesive. On the other hand, the seeds coated with a film using 1% PVA as an adhesive not only maintained hardness enough to withstand external pressure, but also showed a high germination rate. In addition, the suitable disinfectant for film coating was venoram, and the treatment concentration was good at 250 mg·L^-1. The type of colorant used in the film-coated seeds of Chinese cabbage did not significantly affect the germination rate, germination speed, and seedling vigor. The seeds film-coated using the liquid colorant were superior in appearance to the seeds film-coated with the solid colorant, which implies the possibility of reduction in the manufacturing costs by using the water-soluble paints as colorants for film-coated seeds.

• Journal of Powder Materials
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• v.29 no.6
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• pp.477-484
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• 2022

Thermal protection systems (TPS) are a group of materials that are indispensable for protecting spacecraft from the aerodynamic heating occurring during entry into an atmosphere. Among candidate materials for TPS, ceramic insulation materials are usually considered for reusable TPS. In this study, ceramic insulation materials, such as alumina enhanced thermal barrier (AETB), are fabricated via typical ceramic processing from ceramic fiber and additives. Mixtures of silica and alumina fibers are used as raw materials, with the addition of B4C to bind fibers together. Reaction-cured glass is also added on top of AETB to induce water-proof functionality or high emissivity. Some issues, such as the elimination of clumps in the AETB, and processing difficulties in the production of reusable surface insulation are reported as well.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.245-268
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• 2023

The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containing 1.5% NaCl and 2% sodium tripolyphosphate (STPP) or phosphate alternatives. Treatment variables consisted of no phosphate [control (-)], 0.3% sodium tripolyphosphate [control (+)], 0.3% prune juice (PJ), 0.3% oyster shell, 0.3% nano-oyster shell, and 0.3% yeast and lemon extract (YLE) powder. One-third of the meat samples were stored at 4℃ for 1 d, and the rest of the meats were kept at -18℃ for 7 d. In chilled meat, a lower drip loss was noted for control (+) and YLE, whereas higher cooking yield in YLE compared to all tested groups. Compared with control (+), the other treatments except PJ showed higher pH, water holding capacity, moisture content, lower thawing and cooking loss, and shear force. Natural phosphate alternatives except for PJ, improved the CIE L^* compared to control (-), and upregulated total protein solubility. However, phosphate alternatives showed similar or higher oxidative stability and impedance measurement compared to control (+), and an extensive effect on myofibrillar fragmentation index. A limited effect was observed for C^*, h°, and free amino acids in treated meat. Eventually, the texture profile attributes in cooked of phosphate alternatives improved except for PJ. The results indicate the high potential use of natural additives could be promising and effective methods for replacing synthetic phosphate in chilled and frozen chicken with quality enhancement.

• Fisheries and Aquatic Sciences
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• v.26 no.6
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• pp.367-379
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• 2023

The rapid expansion of shrimp production requires a huge amount of protein sources from soybeans and wild-caught fishmeal; both are becoming a shortage. Meanwhile, catfish production and processing is a giant industry in Vietnam, which produce hundred thousand tonnes of protein- and lipid-rich by-products, annually. Using catfish by-products to gradually replace the traditional protein sources in shrimp aquaculture may bring triple benefits: 1) reducing pressure on wild fish exploitation for fishmeal, 2) reducing the environmental impacts of catfish by-products, and 3) increasing the value and sustainability of aquaculture production. In this study, we used catfish by-products to produce fish protein hydrolysate (FPH) and nano-hydroxyapatite (HA) as additives in feed for Pacific white shrimp (Litopenaeus vannamei). The supplement mixture of FPH and HA was added into the commercial diet (Charoen Pokphand Group [CP], 38% protein, and 6.5% lipid) to reach 38%, 38.5%, 40%, 43%, and 44% of the crude protein content. The survival and growth of shrimps were weekly assessed to day 55. The results showed that the shrimp growth was highest at 43% crude protein content in the feed as indicated by an increase of 124% and 112% in shrimp weight and length, respectively, compared to the commercial reference diet. No negative effects of adding the mixture of FPH and HA on the water quality were observed. Vibrio density was lower than 6.5 × 10³ CFU/mL, which is the lowest Vibrio density negatively affecting the shrimp growth and development. These findings indicate that the mixture of FPH and HA are promising additive components in feed for post-larval shrimp L. vannamei diets.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.684-698
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• 2024

We investigated Cissus quadrangularis L. powder (C) use as a natural additive to Tteokgalbi, a traditional Korean meat-based dish. Five distinct Tteokgalbi samples were treated: one without any additives (negative control, NC), one with 1.00% C (C1), 2.00% C (C2), 4.00% C (C3), and 0.10% ascorbic acid (positive control, PC). C addition resulted in changes in composition, quality, and sensory attributes. Moisture content decreased with higher C levels; crude protein varied among the groups, with C1 having the highest crude protein levels and C3 the lowest. Crude fat decreased with increasing C concentration, whereas the carbohydrate content increased. The water-holding capacity notably decreased in the C3 group, resulting in increased cooking loss with higher C concentrations. C treatment altered color and texture, reducing CIE L^* and increasing CIE a^* before cooking and increasing CIE L^* and CIE a^* after cooking. CIE b^* decreased before cooking but increased thereafter. C-treated Tteokgalbi was less cohesive, chewy, and brittle compared to the NC. The C treatment increased the total phenolic and flavonoid contents and enhanced radical scavenging capacities. It also affects storage characteristics, lowers pH, and increases 2-thiobarbituric acid reactive substances values. The microbial counts were lower in C2 and C3 after 11 days. These findings suggest the potential use of C as a natural meat additive.

• Composites Research
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• v.37 no.2
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• pp.68-75
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• 2024

Polypropylene (PP), a thermoplastic resin with excellent mechanical, thermal, chemical, and water resistance properties, has been attracting attention due to its economic efficiency and recyclability. However, repeated processing of thermoplastic resins can lead to property degradation, and the point at which quality degradation occurs varies depending on the processing conditions. In this study, we evaluated the performance changes of composite materials with repeated processing by blending PP resin with various additives and conducting extrusion and injection processes repeatedly. In addition, we evaluated the mechanical properties of composite materials to evaluate the effect of MFI value change during repeated processing on fiber impregnation in composite material processing.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.1
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• pp.53-60
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• 2010

In the present study, experiments have been performed to investigate the possibility of removing Cochlodinium polykrikoides using the dredged sediment from a coastal fishery and then to derive the optimal conditions; the amount and particle size of dredged sediment besprinkled into water, the thermal treatment, the types and amounts of additives, and the depth profile of Cochlodinium polykrikoides. Results showed that the optimal amount of dredged sediment besprinkled into water was 6~10 g/L, and the removal efficiency of Cochlodinium polykrikoides after the reaction time for 60 min was 73~93%. Note that, in the real sea water, it is necessary to besprinkle 6~10 $kg/m^3$ of dry dredged sediment on a unit area (1 $m^2$). With decreasing particle size, Cochlodinium polykrikoides could be more efficiently removed. The removal efficiency was 93% with the dredged sediment smaller than 100 ${\mu}m$, whereas it was 51% with that of 100 ${\mu}m$ ${\mu}m$. Since most of dredged sediment (over 90%) was smaller than 100 ${\mu}m$, high efficiency could be obtained by besprinkling only the dredged sediment without pre-treatment. CaO was found to be an effective additive in promoting the removal efficiency (up to 99%). The optimal amount of additive was 5~10%, however, it was necessary to use as small amount of an additive as possible in order to avoid the sharp increase in pH. The removal efficiency increased with increasing depth profile of Cochlodinium polykrikoides. The removal efficiency was 83% at 5 cm depth, whereas it was 93% at 50 cm depth. In the sea water, red tide occurred within 3 m depth, and furthermore most Cochlodinium polykrikoides existed within 1 m depth. It was, therefore, expected that higher removal efficiency of Cochlodinium polykrikoides could be obtained when the dredged sediment was besprinkled into the sea water. The removal efficiency of Cochlodinium polykrikoides was up to 93% when the dredged sediment (<100 ${\mu}m$) was besprinkled into water at the ratio of 10 g/L. This result was comparable to that obtained with loess (90~97%). All the results in the present study indicated that the dredged sediment from a coastal fishery could be successfully used as a substitute of loess for removing the red tide alga.