• Food Science of Animal Resources
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• v.23 no.2
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• pp.115-121
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• 2003

The pork quality was determined with following treatments. The meat samples were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(Control), 3% beef tallow and 2% perillar seed oil(T1), 250 ppm vitamin E(a-tocopheryl acetate) in T1(T2), 3% beef tallow and 2% squid viscera oil(T3), 250 ppm vitamin E in T3(T4), 3% beef tallow and 2% CLA(Conjugated linoleic acid, T5). T1 had the lowest sarcomere length, salt solubility and total protein contents among the treatments. Salt solubility and total protein content of T2 and T4 which had been fed diets containing Vit. E were higher than those of T1 and T3 which had not been fed diets without Vit. E. pH and water holding capacity(WHC) values of control were higher than those of T1, T3 and T5, while WHC of T2 and T4 was higher than those of T1, T3 and T5. The hunter L value of meat and a value of fat showed higher in T5 than those in control, T, T3. The adhesiveness of T3 and the springiness of T5 in cooked meat showed higher level than other treatments.

• Food Science of Animal Resources
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• v.20 no.2
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• pp.152-158
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• 2000

This study was conducted to investigate the influence of feeding illite(yellow soil component) on meat quality of pork. 40 pigs were fed with commercial formulated feed (control group) and 1% illite added feed(treatment group). Pigs grown up to 100~110kg of weight were slaughtered in commercial abattoir. After chilling for 24hours, samples were collected from M. longissimus dorsi muscle, and stored at $4\pm$$1^{\circ}C$ for analyses. The physico-chemical properties was determined during storage days as follows. Ultimate pH was not significantly different between control and treatment(pH 5.58 and 5.60, respectively). Water-holding capacity measured using filter paper press method of the treatment group was slightly higher than that of the control group. Cooking loss of treatment group were significantly lower than that of the control group at 1 and 7 days(p〈0.05). Shear force between control and treatment group was not different. L*- and a*-value were not significantly different between the two groups(p〉0.05), but b*-value of treatment group was lower than that of the control group(p〈0.05). The drip loss of all samples was increased with storage days, and that of the treatment group was significantly lower than that of the control at 1 and 3 day storage. Meat color measured using NPPC pork quality standards was not significantly different between the two groups(p〉0.05), but marbling content of the treatment group was significantly higher than that of the control group(p〈0.05). Sensory characteristics of, flavor taste and tenderness did not show significant differences(p〉0.05), but juiciness of the treatment group showed higher value than that of the control group(p〈0.05)

• Journal of Life Science
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• v.25 no.5
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• pp.577-584
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• 2015

Orostachys malacophyllus grow on the old roofing tile or on the rock of mountain and is belong to Crassulaceae family. After air drying for Orostachys malacophyllus (OM), using the mixture of lactic acid bacteria (Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidophilus) was fermented (FOM). OM and FOM extracted using water (W), ethanol (E) and methanol (M) and were measured extracts yield, pH and Brix. Extracted OM and FOM were tested by in vitro experimental models of α,α´-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity, Fe/Cu reducing power, linoleic acid peroxidation using ferric thiocyanate and thiobarbituric acid (TBA) methods and peroxidation of rat liver homogenate. In addition, the bioactive materials (phenolic compounds, flavonoids and minerals) were measured. The highest phenolic compounds and flavonoids were OME 122.2 mg/100 g and OME 84.0 mg/100 g. OM and FOM′s major minerals were K, Ca and Mg. The highest free radical scavenging activity showed in FOMM (93.9%), OMM (93.4%), FOME (92.1%) and OME (91.9%) at 0.5% additional level. Fe reducing powers were strong in FOME and FOMM and Cu reducing powers were strong in OME and FOMM. Antioxidant activities on lipid peroxidation using rat homogenate as measured by TBARS method showed strong in FOME and on lipid peroxidation of linoleic acid as measured by ferric TBA method showed strong in OME and FOME and measured by ferric thiocyanate showed strong in FOME and FOMM.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.719-725
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• 2014

This study was investigated for the purpose of obtaining basic data for application to the canning process of salt-fermented anchovy Engraulis japonica fillet using tomato paste. The salt fermented anchovy fillet was prepared by fermenting anchovy fillet with salt 15% at $5^{\circ}C$ for 15 days and then cold air drying the salt-fermented anchovy fillet for 1 h at $16{\pm}1^{\circ}C$. The dried salt-fermented anchovy fillet 85 g was filled with 60 g of tomato paste sauce (tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%) and seamed by vacuum seamer in 301-3 can, then sterilized at Fo 9 and 11 min in a steam system retort at $121^{\circ}C$, respectively. The factors such as chemical composition, pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. Texture value of the product sterilized at Fo 11 min was higher than at Fo 9 min condition. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical between sterilization conditions. As a result of sensory evaluation, most sensory evaluation inspector judged that it was difficult to distinguish the sensory difference of both products sterilized at Fo 9 min and at 11 min. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet using tomato paste sauce, because this condition is more economical.

• Journal of the Korean Society of Marine Environment & Safety
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• v.13 no.2 s.29
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• pp.111-118
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• 2007

Simple box budgets models are useful tools to understand the phenomena of natural system and to provide an insight into the complex processes including physical, chemical and biological processes occurring in natural system. Budgets of fresh water, salt and nutrients were estimated in order to clarify the characteristics of seasonal material cycle in the Masan Bay. Outflow volume of freshwater into system was approximately $307.4\times10^3\sim1,210\times10^3\;m^3/day$. Inflow masses of DIP and DIN were approximately $410.8\sim795.7\;kg/day$ and $4081.4\sim6525.3\;kg/day$, respectively. DIN is expected to accumulate in the system. The removal of nutrients from bottom sediments will contribute to the reduction of 21.0% of COD concentration in the system.

• Journal of Plant Biology
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• v.16 no.3_4
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• pp.17-34
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• 1973

The physico-chemical factors, the distribution of chlorophyll and the primary production of the lakes Hwajinpo, Yongrangho, Chunchonho, Uiamho, Soyangho and Changjamot have been studied in order to make ecological comparison among these lakes during summer stagnation period of August to September of 1973. On the basis of the characteristics of these lakes, the lake types have been discussed. Thermocline is observed at 3-4m zone in the lake Changjamot and 4-5m zone in the lake Yongrangho. In the case of lake Hwajinpo and impoundments, the distinct thermal stratification is not observed at the summer stagnation period. As to vertical distribution of dissolved oxygen, a positive heterograde curve is obtained in the lakes Hwajinpo and Yongrangho. In the lake Changjamot the typical clinograde curve and the oxygen depletion in hypolimnion are observed. In the case of impoundments, however, the orthograde curve is observed in the lakes Chunchonho and Uiamho. While in the lake Soyangho, any stratification of the disssolved oxygen is not found. In the brackish lakes, such as lakes Hwajinpo and Yongragho, the salinity of hypolimnion is found to be much higher than that of epilimnion. In the lake Hwajinpo, the salinity of hypolimnion is exhibited 32.7$\textperthousand$, which is nearly the same as sea water. The distribution of nitrogenous compounds and phosphates is found to be high in the lake Changjmot. The silicate is also found in high concentration in the lake Chunchonho, and the distribution of nutrients in the brackish lakes is generally low. As to the vertical distribution of chlorophyll level, the lake Changjamot shows a stratum type and the brackish lakes L-type stratification. In the impoundments, lakes Chunchonho and Uiamho appear to be homogeneous type. Seasonal variation of chlorophyll level in the lake Changjamot is examined from January to September 1973. The vertical distribution of chlorophyll during the period of circulation from January to April is homogeneous type and is stratum type thereafter. The maximum chlorophyll level is 277.4mg/$m^2$ on June 23 and the pattern of seasonal variation of chlorophyll level is comparable to the type of eutrophy. The horizontal distribution of chlorophyll level is studied in the brackish lakes, Hwajinpo and Yongrangho. The pattern of distribution is found to be an irregular type. On the basis of measurements of primary production by means of the carbon-14 method and the distribution of chlorophyll level, it is concluded that the interior part of the lake Hwajinpo and Changjamot are eutrophic and the exterior part of the lake Hwajinpo, lake Yongrangho and the impoundments, lake Uiambo and Soyangho are mesotrophic.

• Journal of Life Science
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• v.24 no.8
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• pp.887-894
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• 2014

The screening of the microorganisms degrading chlorinated organic compounds such as PCP (pentachlorophenol) and TCE (trichloroethylene) was conducted with soil and industrial wastewater contaminated with various chlorinated organic compounds. Isolates (GP5, GP19) capable of degrading PCP and isolates (GA6, GA15) capable of degrading TCE were identified as Acetobactor sp., Pseudomonas sp., Arthrobacer sp., Xanthomonas sp. and named Acetobacter sp. GP5, Pseudomonas sp. GP19, Arthrobacer sp. GA6 and Xanthomoas sp. GA15, respectively. The microbial augmentation, OC17 formulated with the mixture of bacteria including isolates (4 strains) degrading chlorinated organic compounds and isolates (Acinetobacter sp. KN11, Neisseria sp. GN13) degrading aromatic hydrocarbons. Characteristics of microbial augmentation OC-17 showed cell mass of $2.8{\times}10^9CFU/g$, bulk density of $0.299g/cm^3$ and water content of 26.8%. In the experiment with an artificial wastewater containing PCP (500 mg/l), degradation efficiency of the microbial augmentation OC17 was 87% during incubation of 65 hours. The degradation efficiency of TCE (300 uM) by microbial augmentation OC17 was 90% during incubation of 50 hours. In a continuous culture experiment, analysis of the biodegradation of organic compounds by microbial augmentation OC17 in industry wastewater containing chlorinated hydrocarbons showed that the removal rate of COD was 91% during incubation of 10 days. These results indicate that it is possible to apply the microbial augmentation OC17 to industrial wastewaters containing chlorinated organic compounds.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.218-221
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• 2002

A total of 40 domestic-fed imported beef cattle were used to determine meat quality traits. Sirloin was taken from each 10 of Hereford, Angus, Hurray Grey(MG), Cross breed(Hereford$\times$Angus) and objective and subjective meat quality were assessed after a 7 days ageing(0$\pm$1$\^{C}$). Results showed that ultimate pH and fat hardness was not affected by breeds. MG showed a higher water holding capacity and consequently a lower cooking loss(%) than the other breeds(p<0.05). Angus sirloin was shown to be the toughest meat(assessed by WB-shear force), Hereford and MG resulted in the most tender meat(p<0.05). Objective meat color and sensory properties did not differ between the breeds. The current study indicated that the breeds had a similar characteristics in meat quality. However, further research on consumer preference including Hanwoo needs to be undertaken.

• Journal of Environmental Science International
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• v.13 no.12
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• pp.1049-1058
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• 2004

PM10 concentration of total 48 samples collected from 4 sites (the root of Miryang University, Sangnam township Office in Miryang. the root of Changwon elementary school, and Junam reservoir in Changwon) turned out to range from 42.29 to 69.49{\mu}g/m^{3}$, and the average concentration was the root of Changwon elementary school $(69.49{\mu}g/m^{3})$>the root of Miryang university $(58.59{\mu}g/m^{3})$>Junam reservoir $(43.56{\mu}g/m^{3})$>Sangnam township Office $(42.29{\mu}g/m^{3}).> In particular, Junam reservoir, the Clean Area, had a slightly higher value than Sangnam township Office. It was thought although the site was plane and windy without pollutants around. it had a higher concentration value influenced by external factors including bigger population and a northeasterly wind due to a newly-established industrial complex nearby. As for water-soluble ions among PM10 particle collected in Miryang and Changwon area, SO42- accounted for $50{/%}$ and NO3-, was $35{\%}$, and the concentration order was S042->N03->Cl->F-. As for the average concentration of metallic components among PM10 particle collected in Miryang and Changwon area. the root of Changwon elementary school had the AI concentration, Fe concentration and Zn concentration 4 times, 3 times and 1.5 times that of Junam reservoir, respectively. The root of Miryang University had the AI concentration 2 times that of Sangnam township Office, and had Fe concentration and Zn concentration $1.2\~1.5$ times those of Sangnam township Office. When it comes to the relation between metallic elements and meteorological factors in Changwon area, the highest coefficient of correlation was between temperature and humidity with 0.92, and temperature and wind speed turned out in the reverse correlation. The coefficient of correlation between Al and Cr was as high as 0.78. Among metallic elements, the coefficient of correlation between Cu and Pb, Cd, Al were 0.84, 0.85, 0.79, respectively. It is thought that the high coefficient of correlation between Cu and Pb is ascribed to busy traffic and wind in the urban areas, Sammun-dong and Gagok-dong in Miryang. Meanwhile, the coefficients of correlation between Fe and Cu, Al, Zn, Cd, Pb were in the reverse correlation. These coefficients of correlation are attributed to the difference in pollutant sources, rather than difference in pollutant and non-pollutant.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.38-43
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• 2005

Effects of fermented food waste feeds on meat quality and physico-chemical characteristics of fully grown pigs were investigated. Two treatments were tried in this study; commercial feed (control) and fermented food waste feed(FFWF). Except for much thicker backfat of control, carcass traits, carcass weight, dressing percentage, carcass grade, cooking loss, shear force, water-holding capacity, drip loss, NPPC meat color, and marbling score of commercial feed(control)- and fermented food waste feed (FFWF)-fed pigs were not significantly different. Primal cut weights and meat percentages were significantly different (p<0.05) between control and FFWF. pH of FFWF loin was significantly lower (p<0.05) than that of control. FFWF loin showed higher L*-value and lower a*-value compared to control.