• 농업과학연구
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• 제42권2호
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• pp.125-129
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• 2015

This study was conducted to investigate the incidence of bone-fracture from pig carcass slaughtered in eight processing plants located in Daejeon and Chungnam area, Korea, during the year 2013 and 2014, and to evaluate the quality of semimembranous muscle from bone-fractured carcasses. Twenty semimembranous muscles were collected from bone-fractured carcasses and none bone-fractured (control) ones, respectively, after storage of pig carcass at $5^{\circ}C$ for 24 h. The pH, cooking loss, and color of semimembranous muscle were measured as quality parameters. In total 4,865,502 of pig carcasses, the occurrence of bone fracture was 0.328% (15,975 heads) and scored the highest defect (26.31%) in total abnormal carcasses. The pH and cooking loss of semimembranous muscle from bone-fractured carcasses were significantly lower than those of control (p<0.05). $L^*$ and $a^*$ values of semimembranous muscle were not significantly different between bone-fractured carcass and control whereas that of $b^*$ values was significantly higher in bone-fractured carcass than control (p<0.05). Eight out of twenty semimembranous muscle collected from bone-fractured carcasses were confirmed as PSE whereas only one in control. In conclusion, the incidence of bone-fracture pre- and during slaughter of pig may cause serious defects in final meat quality. Therefore, the proper handling and treatment should be implicated to avoid and/or decrease the incidence of bone-fracture of pigs.

• International Journal of Industrial Entomology and Biomaterials
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• 제28권2호
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• pp.51-57
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• 2014

Bumblebees are important pollinators of crops and wildflowers. The Korean native bumblebee, Bombus ignitus, undergoes one generation per year, and induction of artificial hibernation is essential for year-round rearing of the bumblebee. Keeping queens under cold treatment conditions for several mo is an effective method for terminating their diapause and promoting colony development. In the present study, we investigated how the timing and duration of chilling affect the artificial hibernation of B. ignitus queens. In the timing assessment, cold treatment was instituted at 12 d, 40 d, or 100 d after eclosion under a constant temperature of $5^{\circ}C$ and 80% humidity. The queens that entered cold treatment at 12 d after emergence evidenced the highest survival rates: 86.7% at two mo, 73.3% at three mo, and 46.4% at 4 mo. Survival rates were reduced under storage conditions at 12 d, 40 d, and 100 d after emergence. When queens were subjected to chilling at 8 d, 12 d, or 16 d after eclosion with constant 80% humidity, the queens stored at 12 d after eclosion exhibited the highest survival rates, which were 84.6 at one mo, 25.0% at two mo, and 7.9% at three mo. In regards to the duration of the cold period, the queens that hibernated for at least two mo evidenced optimal colony development rates. The rates of oviposition, colony foundation, and progeny-queen production of queens hibernated for two mo were 60.0%, 30.0%, and 13.3%, respectively. These values were 6.0 to 13.3 times higher than those in the queens that hibernated for 15 d. Therefore, a cold period of at least 2 mo applied 12 d after emergence were found to be the most favorable conditions for diapause break in B. ignitus queens.

• Archives of Pharmacal Research
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• 제28권7호
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• pp.859-865
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• 2005

This study was designed to develop a microencapsulated, water-soluble isoflavone for application into milk and to examine the hypocholesterolemic effect of such a milk product in a rat diet. The coating material was medium-chain triglyceride (MCT) and the core material was watersoluble isoflavone. The microencapsulation efficiency was 70.2% when the ratio (w/w) of coating material to core material was 15:1. The isoflavone release from the microcapsules was 8% after 3-day storage at $4^{\circ}C$. In in vitro study, 4.0-9.3% of water-soluble isoflavone in simulated gastric fluid was released in the pH range of 2 to 5 after 60 min incubation; however, in simulated intestinal fluid at pH 8, 87.6% of isoflavone was released from the capsules after 40 min incubation time. In sensory analysis, the scores of bitterness, astringency, and off-taste in the encapsulated isoflavone-added milk were slightly, but not significantly, different from those in uncapsulated, isoflavone-added milk. In blood analysis, total cholesterol was significantly decreased in the isoflavone-added group compared with that in the control after 6-week feeding. Therefore, this study confirmed the acceptability of MCT as a coating material in the microencapsulation of water-soluble isoflavone for application into milk, although a slight adverse effect was found in terms of sensory attributes. In addition, blood total cholesterol was lowered in rats which had been fed a cholesterol-reduced and microencapsulated, isoflavoneadded milk for 6 weeks.

• Food Science and Biotechnology
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• 제16권1호
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• pp.138-141
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• 2007

The aim of this study was to investigate the effect of irradiation treatment on the inactivation of pathogens in ready-to-use cooked carrot. The pathogens tested were Salmonella typhimurium, Escherichia coli, Staphylococcus aureus, and Listeria inocua. Following the inoculation of these organisms into cooked carrot (about $10^6-10^8\;CFU/g$), the growth of each was inhibited due to irradiation for 24 hr of storage at $20^{\circ}C$. S. typhimurium and E. coli inoculated into cooked carrot were not detected following irradiation with 3 kGy. S. aureus and L. inocua inoculated into the cooked carrot decreased by 5 logs (CFU/g) following 2 kGy irradiation. The range of $D_{10}$ values was from 0.30-0.50. The Hunter color, $L^*-,\;a^*-$, and $b^*-values$, and the hardness of the cooked carrot were not effected by irradiation treatment. The sensory score of irradiated cooked carrot was not statistically different from that of non-irradiated samples (p>0.05). These results indicate that low dose irradiation can enhance the microbial safety and extend the shelf-life of ready-to-eat foods such as cooked carrot.

• KEPCO Journal on Electric Power and Energy
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• 제1권1호
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• pp.115-120
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• 2015

$K_2CO_3$-based dry regenerable sorbents were prepared by spray-drying techniques to improve mass produced $K_2CO_3-Al_2O_3$ sorbents (KEP-CO2P, hereafter), and then tested for their $CO_2$ sorption capacity by a $2,000Nm^3/h$ (0.5 MWe) $CO_2$ capture pilot plant built for Unit 3 of the Hadong thermal power station in 2010. Each of the sample sorbents contained 35 wt.% $K_2CO_3$ as the active materials with various support materials such as $TiO_2$, MgO, Zeolite 13X, $Al_2O_3$, $SiO_2$ and hydrotalcite (HTC). Their physical properties and reactivity were tested to evaluate their applicability to a fluidized-bed or fast transport-bed $CO_2$ capture process. The $CO_2$ sorption capacity and percentage utilization of $K_2CO_3$-MgO based sorbent, Sorb-KM2, was $8.6g-CO_2/100g$-sorbents and 90%, respectively, along with good mechanical strength for fluidized-bed application. Sorbs-KM2 and KT were almost completely regenerated at $140^{\circ}C$. No degradation of Sorb-KM by $SO_2$ added as a pollutant in flue gas was observed during a cycle test.

• 대한후두음성언어의학회지
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• 제18권1호
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• pp.51-55
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• 2007

Objectives: The aim of this study is to compare the efficacy of fresh versus frozen reconstituted botulinum toxin type A (BTX-A) for the treatment of adductor type spasmodic dysphonia. Materials and Methods: After reconstitution with normal saline, BTX-A was used within 4 hours or it was kept frozen in a consumer grade freezer at about $-25^{\circ}C$ for up to 4 months. Thirty patients with spasmodic dysphonia were randomly assigned and treated with the either fresh or frozen BTX-A. About 83% of injections resulted in a satisfactory outcome with 5.3 months of mean action duration. Treatment outcomes and side effects of total 161 injections were compared along the duration of keeping BTX-A frozen. Results: There were no statistical differences in the duration of action, self-rated satisfaction score, and the duration of hoarseness and/or aspiration between fresh and frozen BTX-A treated groups. No significant side effects were observed and the frozen BTX-A were proved to be free of bacterial contamination. Conclusion: After being reconstituted and kept frozen, BTX-A may be safely used for more than 4 months without significant loss of its effectiveness or additional side effects.

• 한국축산식품학회지
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• 제32권4호
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• pp.404-408
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• 2012

This study was performed to investigate the effects of laying productivity and egg quality according to providing germinated and fermented soybean (GFS) as feed additive. Among the strain, we selected Monascus purpureus KCCM 12002 so that inoculated in soybean and fermented for 48 h at $20^{\circ}C$. A total of two-hundred forty 70-wk-old Hy-Line Brown layers were divided into four groups (4 treatment${\times}$6 replication${\times}$10 birds each) and fed diets containing 0 (as control) (T1), 0.5% (T2), 1.0% (T3) or 2.0% GFS (T4) for 6 wk. The laying productivity, egg quality and blood property in the egg yolk were experimented. There were no significant differences in the laying productivity, relative liver and spleen weights, egg yolk color and eggshell strength among another groups. The eggshell color, eggshell thickness and haugh unit significantly increased in the GFS-supplemented group (p<0.05) compared to control. However, no significant differences were observed in the blood property after supplementation. The amount of lactic acid bacteria present during storage increased by providing of GFS (p<0.05) compare to control group. Our study results suggested that GFS can be used as a favorable feed additive and feedstuff for the productivity of high quality eggs and promoted relative industry.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.257-257
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• 2017

Being producing and evaluating oat-chocolate were a major goal in this study. There were various steps to make oat-chocolate. First, oat was roasted with an optimum roasting-temperature. Second, discovered the best natural antioxidant to extend storage period and improve quality of goods. Third, developed processing goods and made an evaluation of quality properties. We selected optimum roasting condition of $160^{\circ}C$ for 15 min based on the acid value and the sensory characteristics such as color, taste, smell and overall preference of oat flour. As for natural antioxidants, we made use of 3 kinds of antioxidants (cactus, lavender and green tea) and two concentrations (0.5 and 1%). In investigating antioxidants, an acid value was significantly decreased as the antioxidants were added (p<0.05). Nothing was as low in acid value as a chocolate with 1 % lavender flour in 7 days. Findings showed the sensory characteristics of products containing antioxidants such as green tea and cactus, were higher than those of Cont. in 7 days. A product including 0.5% green tea marked the best sensory score among antioxidants. Compared cost among 3 antioxidants, green tea was the cheapest. In the end, 0.5% green tea was selected as an optimal antioxidant to make high-quality oat chocolate. We made an end product by mixing green tea (0.5%) and oat. With respect to Hunter's color L (whiteness), a (redness) and b (yellowness), as green tea added, L and a level showed an increasing tendency. However, an opposition result was expressed in b level. When compared pH value and total acidity, it was statistically identical between Cont. and product with 0.5% green tea (G-0.5). There was different acid value among specimens. The acid value of G-0.5 was lower than that of Cont. up to 7 days, resulting in lower acid value than a ready-made product (D-Co.). When we assessed the sensory characteristics, G-0.5 was higher than other specimens such as Cont. and ready-made products (D-Co. and H-Co.) up to 6 days after manufacture. Put previous findings together, the addition of 0.5% green tea increased an antioxidative effect as well as the sensory acceptability of oat-chocolate.

• 한국식품영양과학회지
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• 제13권3호
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• pp.251-258
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• 1984

홍삼정분(紅蔘精粉)의 흡습물성(吸濕物性) 개선(改善)에 의한 품질안정성(品質安定性)을 유지(維持)하기 위하여 천연(天然)고무질, 다당류(多糖類), 단백질(蛋白質) 및 지질(脂質) 등을 첨가(添加) 및 피막처리(被膜處理)하여 흡습율(吸濕率), 용해도(溶解度), 침강속도(沈降速度) 등을 비교(比較)하였으며 학대조건(虐待條件)하에서 장기저장(長期貯藏)하면서 피막처리제품(被朧處理製品)의 품질안정성(品質安定性)을 비교(比較)하였다. 1. 첨가제(添加劑) 자체의 방습효과(防濕效果)는 casein>dextrin>starch>aviceil의 순(順)이었으며 첨가(添加)했을 때는 corn oil + tween 40>starch>case의 순(順)으로 효과(效果)가 인정되었으나 대조구(對照區)에 비해 1%의 첨가(添加)로는 만족할만한 효과(效果)를 기대할 수 없었다. 2. 홍삼정분(紅蔘精粉)의 피막처리(被膜處理)에 사용된 피막제(被膜劑) 중에서 AEA, CAP 등은 방습효과(防濕動果)를 인정할 수 없었지만 HPC, corn oil, lecithin, HPC+corn oil등은 상당한 방습효과(防濕效業)가 인정되었으며 피막처리(被膜處理) 전에 홍삼정분(紅蓼精粉)의 초기수분함량(初期水分含量)을 조정(調整)할 필요가 있다고 판단되었다. 3. 1%이하의 피막제(被膜劑)처리(處理)에 의한 홍삼정분(紅蓼精粉)의 용해도(溶解度)에는 문제(問題)가 없었으며 침전속도(沈澱速度)를 비교(比較)하더라도 대조구(對照區) (65.1 sec)에 비해 1% HPC, 1% corn oil, 1% lecithin, 1% HPC +0.5% corn oil 처리구(處理區)(95.2${\sim}$114.3 sec)는 4.5${\sim}$l.8배(培) 높아 용해도(溶解度) 등 상품가치유지(商品價値維持)에 바람직하였다. 4. 피막제(被膜劑) 처리제품(處理製品)의 흡습율(吸濕率)을 대조구(對照區)를 100%로 하여 비교(比較)했을 때 $0.5{{\sim}}1.0%$의 lecithin 처리구(處理區)는 $54{{\sim}}56%$, 0.8%의 corn oil 처리구(處理區)는 $51{{\sim}}55%$, 0.8%의 cellulose acetate 처리구(處理區)는 $52{{\sim}}54%$로서 대조구(對照區)에 비(比)해 약 2배(倍)정도의 방습효과(防濕效果)가 인정되었다. 5. 피막제(被膜劑) 처리제품(處理製品)을 최학대조건(最虐待條件)($48{\pm}2^{\circ}C$, 75%RH)에서 3개월간(個月間)의 저장실험결과(貯藏實驗結果), $0.8{{\sim}}1.0%$의 corn oil 처리구(處理區) $0.5{{\sim}}0.8%$의 cellulose acetate(DES) 처리구(處理區) 및 1%의 lecithin(DES) 처리구(處理區)는 전연 흡습(吸濕)이 나타나지 않았으며 응고(凝固) 및 용해도(溶解度) 등에 아무런 이상(異狀)이 없으므로 3년(年)이상의 유효기간(有效期間)을 설정(設定)할 수 있다고 판단되었다. 6. 따라서 첨가제(添加劑)의 효과(效果)는 크게 기대(期待)할 수 없으나 corn oil, cellulose acetate 및 lecithin등의 피막처리(被膜處理)에 의하여 홍삼정분(紅蔘精粉)의 품질안정성(品質安定性)이 유지(維持)될 것이며, 이때 초기수분함량(初期水分含量)을 조정(調整)하는 것이 더욱 바람직 할 것으로 판단된다.

• 한국식품영양과학회지
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• 제43권8호
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• pp.1181-1188
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• 2014

수수의 건강기능성을 산업적 측면에서 더욱 효과적으로 이용하기 위하여 수수 품종 중 항산화활성이 높은 '동안메'에서 활성이 가장 높은 부위인 수수겨가 첨가된 유과의 이화학적 특성 변화를 평가하여 '동안메' 수수겨 첨가에 의한 기능성 증진 및 산패 억제 효과를 검토하고자 본 시험을 수행하였다. '동안메' 수수겨 분말을 주정 100%로 추출한 뒤 동결건조를 통해 농축시킨 추출물과 수수겨 분말 자체를 찹쌀유과반대기에 첨가하였는데, 처리 수준은 수수겨 분말 1%, 5%로, 수수겨 추출물 0.1%, 0.5%, 1% 및 대조(찹쌀 100%)로 하였다. 유과의 단백질, 회분 및 무기성분 함량은 '동안메' 겨 추출물 및 대조구에 비하여 겨 분말의 첨가 시 증가하는 경향이었으며, 항산화성분인 유과 중 flavonoid 함량은 대조구에 비하여 '동안메' 겨 수수겨 1, 5% 및 수수겨 추출물 0.1, 0.5, 1% 첨가 시 1.6~17.1배, ABTS와 DPPH 라디칼 소거능은 각각 1.8~7.4배, 2.3~13.6배 증가하였다. 가장 높은 항산화성분 및 활성을 나타낸 것은 '동안메' 수수겨추출물 1%가 첨가 시이며, 다음으로 겨 분말 5%, 겨 추출물 0.5%, 겨 분말 1%, 겨 추출물 0.1%의 순이었다. 색도와 팽화도로 유과의 품질 변화를 살려본 결과 수수겨가 첨가된 유과반대기 및 튀겨진 유과의 색도는 첨가물 함량이 증가할수록 명도는 감소하고 적색도 및 황색도는 증가하였으며, 팽화도는 수수겨 분말 1%, 수수겨 추출물 0.1%, 0.5%가 첨가된 경우 대조구와 크게 차이가 없었으나 수수겨 분말 5%, 수수겨 추출물 1% 첨가 시 현저히 감소되었다. 관능평가에서 전체적인 기호도는 팽화도와 마찬가지로 수수겨 5%, 수수겨 추출물 1% 첨가 시 현저히 감소하였으며 수수겨 추출물 0.5%를 첨가한 처리에서 가장 높게 나타나, 수수겨 분말 1%, 수수겨 추출물 0.1~0.5% 첨가로는 기호성에 나쁜 영향을 미치지 않는 것으로 나타났다. 또한 수수겨 가루 및 추출물이 첨가된 유과의 고온저장 중 산가 및 항산화 활성 변화를 살펴본 결과 저장 20일부터 산가가 급격히 증가하였으며 대조구의 산가가 높게 나타나고 수수겨 분말 첨가 시 증가가 완만히 일어나는 경향이었다. ABTS 라디칼소거능은 산가와는 달리 저장기간의 경과에 따라 변화가 크게 나타나지 않았으며, 처리별로는 초기의 항산화활성 차이가 35일까지 계속 유지되는 것으로 나타났다. 결론적으로 항산화성, 산가 변화 및 유과의 품질특성 등을 고려할 때 '동안메' 수수겨는 분말로서 1%, 추출물로서 0.5% 미만으로 유과에 첨가하는 것이 바람직한 것으로 판단되었다.