• Korean Journal of Poultry Science
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• v.46 no.3
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• pp.137-154
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• 2019

This study was conducted to develop and compare Samgyetang broth from extract of pre-treated chicken feet. Chicken feet were subjected to non-heating (control), heating at $70^{\circ}C$ for 12 h in a hot air dryer, and heating at $180^{\circ}C$ for 1 h in an oven. The heat-treated chicken feet were extracted at $121^{\circ}C$ for 1 h and 2 h, respectively. The extract was placed in a pouch with whole chicken carcass ($470{\pm}10g$). The sealed Samgyetang retort was made according to the industrial method. The pH of the extract from preheated chicken feet was lower than that extracted from fresh chicken feet. The Thiobarbituric Acid Reactive Substances (TBARS) value of the preheated chicken feet extract was significantly lower (P<0.05) than that of fresh chicken feet extract, but there were no significant differences among the broths. As the extraction time increased, the pH and TBARS value decreased in the extract (P<0.05) but increased in the broth (P<0.05). According to the sensory evaluation test, the extract from 1 h hot air heating and drying was significantly better in appearance, aroma, and overall preference than the other treatments (P<0.05). The GC-MS results showed that benzaldehyde and benzothiazole, which are widely known to give meat and nuts flavor, were detected in those treatments (P<0.05). The Samgyetang broths prepared from 1 h hot air heating and drying extract were significantly higher in the overall acceptability according to the sensory test (P<0.05). In summary, the quality of retort Samgyetang broth can be improved by adding chicken feet extract which is subjected to heating and drying for 1 h.

• Korean Journal of Agricultural Science
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• v.39 no.3
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• pp.335-340
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• 2012

During the manufacturing process of chestnut, 50% of biomass is produced as chestnut shell (CS) or chestnut hull (CH), a forestry by-product. Due to its high fiber content and economic benefit, there is a possibility of using chestnut hull as a supplement for a ruminant diet. Few studies, however, have been conducted on evaluating nutritive value of chestnut hull for ruminant animals. The objective of this study were thus to analyze chemical composition of CS, a by-product after the first processing of chestnut, and CH, a by-product after the second processing, and access in vitro rumen fermentation characteristics of them. For the in vitro fermentation using strained rumen fluid obtained from a fistulated Hanwoo steer, commercial total mixed ration (TMR) for dairy goat was used as a basal diet and was replaced with different proportions of chestnut shell and hull. A total number of 13 treatments were carried out in this study: 100% TMR, 100% CS, 100% CH, a mix with 50% CS and 50% of CH (MIX), TMR replaced with 5%, 10%, or 15% of CS, CH, or MIX, respectively. For each treatment, in vitro dry matter digestibility (IVDMD) and pH after 48 hours of rumen fermentation were measured. Gas production at 6, 12, 24, 48 hours of incubation was also analyzed. Compared to CH, CS contains higher level of fiber (NDF, ADF, lignin) and consequently has a lower amount of non-fiber carbohydrate, but no difference was observed in the other nutrients (i.e. crude protein, crude fat, and ash). IVDMD was significantly (p<0.05) the highest in 100% CH (71.97%) and the lowest in 100% CS (42.80%). Addition of CH by replacing TMR did not affect IVDMD, while an increase in the proportion of CS tended to decrease IVDMD. The total gas production after 48 hours of incubation and the rate of gas production were also the highest in 100% CH and the lowest in 100% CS (P<0.05). Likewise, the pH after 48 hours of fermentation was significantly (p<0.05) the lowest in 100% CH (6.33) and the highest in 100% CS (6.50), and no significant difference in gas production was observed when TMR was replaced with CS or CH up to 15% (P>0.05). In conclusion, CH may successfully be used for a supplement in a ruminant diet. The nutritive value of CS is relative low, but can replace, if not 100%, low quality forage. This study provides valuable information about the nutritive value of CS and CH. An in vivo trials, however, is needed for conclusively accessing the nutritive value of CS and CH.

• Journal of Marine Bioscience and Biotechnology
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• v.2 no.3
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• pp.133-141
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• 2007

There are produced more than 600,000 tons of seaweeds every year along the coast of the Korea. Jeonnam province, south-west coast area, of Korea is producing 93% of total amounts of seaweeds. The laver, sea mustard, and tangleweed maintain stability in the output and has been exported as a simple product processing through drying or salting. It was evaluated the low value-added products and limited the expansion for the consumption of seaweeds. The seaweeds contains 40-60% carbohydrate and structurally different compared with land plant. The dietary fiber from seaweeds has been known the function of facilitating the bowl movement, excretion the heavy metal in the body, lowering the blood cholesterol level, anti-coagulant of blood, and anticancer. Especially, brown algae including sea mustard, seaweed fusiforme, and tangleweed contains alginic acid, laminarin, mannitol, fucoidan which are lowering the blood cholesterol level, lowering blood pressure, and fusion of blood clot. Agar-agar, carrageenan, and porphyran compound in red algae are known to antimutagenicity and anticoagulant function. In spite of potential of seaweed as a main bio-resource, there are lack of research to facilitate the consumption with its functional properties and consumers are unsatisfied with simple processing products. Also, the seaweed by-product dump into the sea and cause pollution of the seawater. Therefore, there are needed the scheme to promote the consumption of seaweeds. The development of value-added products, finding functional properties from seaweeds, development the functional feed for animal using seaweed by-products, and utilization of unused algae for food or other industrial uses will increase fisherman's income as well as serve as an aid for the people health due to its functional properties. Using by-product of seaweed and unexploited seaweed are needed to development of bio-degradable food packaging material and functional feed for animal.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.1
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• pp.87-95
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• 2006

Nutritional quality of accelerated salt-fermented anchovy sauce using shrimp processing byproduct as fermenting aids was characterized and compared with commercial anchovy sauce. Four types of sauces were fermented with 0 and $10\%$ addition of shrimp byproducts ($24{\pm}2^{\circ}C$, for 270 days), and 20 and $30\%$ addition of those ($24{\pm}2^{\circ}C$, for 180 days), respectively. Extractive nitrogen content (1,431 to 1,569 mg/100g) of anchovy sauces increased as additional ratios of shrimp byproduct increased. According to the results of ommission test, the taste of all anchovy sauces was influenced by the content of free amino acids, such as mainly glutamic acid and aspartic acid. Regardless of additional ratios of shrimp byproducts, all sauces were similar in total amino acid content ($9,848\~10,324$ mg/100 g), which were 2 times higher compared to that of the commercial sauce. Proline, valine and histidine contents of sauces tend to decrease as the additional ratios of shrimp byproducts increased, whereas methionine, isoleucine, leucine, phenylalanine and lysine contents increased. Increase of some amino acids and mineral content of sauces by increasing of additional ratios was due to release from shrimp byproducts. Sensory evaluation showed that scores of color, flavor and taste of the sauce added with $20\%$ shrimp byproducts_were significantly higher than those of other sauces (p<0.05). In the useful utilization aspects of seafood processing byproducts, shrimp byproducts were good resource for accelerated fermentation and nutritional improvement in preparation of fish sauce.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.644-652
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• 2006

This study was investigated the utilization of pomegranate(P) as coagulants for 새려 manufacture, the quality characteristics and shelf-life on tofu made by P1(fruit juice of pomegranate 1%) and P2(fruit juice of pomegranate 2%) and P3(fruit juice of pomegranate 3%) and P4(fruit juice of pomegranate 4%) and P5(fruit juice of pomegranate 5%) were investigated and compared to G.D.L(C). And also, total microbe and tatal acid of the tofu were determined during storage at $0^{\circ}C^$. The results are summarized as follow P3(493.3g/500ml) compared to C(485g/500ml) showed the highest yield. Turbidity of tofu was increased as the proportion of pomegranate was increased, while pH of tofu was increased as the proportion of pomegranate was decreased. $L^{\ast}^{\ast}^{\ast}$ value of C tofu was highest, $a^{\ast}^{\ast}^{\ast}$ value of tofu was increased as the proportion of pomegranate was increased and $b^{\ast}^{\ast}^{\ast}$ value of C tofu was higher than those of other tofus. The hardness of tofu coagulated with pomegranate showed higher than that of coagulated G.D.L. The cohesiveness of P4, P5 showed higher than C tofu, but those of other tofus showed lower than C tofu. The springiness of tofu showed in the order of P4>P5>P3>P2>P1, gumminess of P5 tofu was highest. The Brittleness of tofu was increased as the proportion of pomegranate increased. The pH value of tofu coagulated with pomegranate increased during storage at $0^{\circ}C^$. During the storage period of tofu, pH and total acid showed a maximum change in C tofu. Generally the total plate counts of bacteria of all tofu increased during storage at $0^{\circ}C^$, and those of tofu with added pomegranate were shown to be lower than C tofu. The results of S.E.M(scanning electron microscopes), the lower hardness showed the more soft and the smaller particle, The particle of C tofu was small and uniformity but the size of P4, P5 tofu showed coarse. In the sensory evaluation of all tofu, sleekness, nutty, chewiness and smoothness, appearance and overall quality was the highest in C tofu. In the sensory evaluation of tofus coagulated with pomegranate. overall quality was the highest in P2.

• Proceedings of the Korean Aquaculture Society Conference
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• 2003.10a
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• pp.155-156
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• 2003

우리나라는 해방 후 어려웠던 경제난국에서 벗어나 산업발전기에 접어들면서 수산물보다는 식탁에서 육류의 섭취가 상대적으로 많이 증가되었다. 그러나 최근에 들어와서는 외식산업의 현저한 발달과 더불어 즉석편리식품이나 육류의 소비가 증가함에 따라 비만, 동맥경화 및 영양의 과잉공급에 따른 각종 성인병이 만연하고 있는 실정이단, 이러한 시점에 수산물이 가지고 있는 건강기능성이나 생리효과가 식품관련 연구자들에 의해 밝혀지면서 생선회가 건강지향성과 기호성이라는 측면에서 두 가지 조건 모두를 만족시키는 식품으로 자리잡아 외식산업의 한 축을 이루어 생선회의 소비는 급증하고 있으나, 자연산 활어는 남획에 따른 자원고갈 및 어장축소 등 여러 가지 이유로 현재 유통되고 있는 생선회의 90% 이상은 양식산 활어이며, 양식 활어의 생산량 또한 1980년대 후반에 비하여 10배 이상 증가되어 있을 뿐만 아니라 가까운 중국이나 일본 등지에서 생선회로 먹기 위하여 많은 량의 활어가 수입되고 있는 실정이다 이렇게 생산된 활어는 활어시장에서 활어의 품질에 관계없이 중량을 기준으로 거래되고 있어 여러 가지 문제를 야기시킬 수 있다. 그러므로, 활어 품질판정 기술의 개발은 우리나라 양식업의 대외경쟁력을 갖추게 할 뿐만 아니라 어민소득을 향상시킬 수 있다. 또한 활어의 유통 질서를 갖추기 위해서 양식활어 근육의 품질을 정확하고도 신속하게 판정할 수 있는 기술을 개발하고자 하였다. 그러므로, 육질의 판정을 위한 기초자료로써 사육수조에서 운동여부와 운동횟수에 의한 양식 활어의 품질을 비교 검토하였다. 운동사육구(2회/1일, 0.5m/s)와 비운동사육구의 초기수분함량은 각각 73.44±0.87%, 72.88±0.25%의 함량이였다. 운동사육시간이 길어질수록 운동사육구에서는 수분함량이 운동5일째에는 73.56±0.22%였으며, 운동 20일에는 75.88±0.94%로 초기수분함량보다는 3%정도 증가하였다. 반면, 비운동사육구에서는 큰 변화를 나타내고 있지 않았다(p<0.05). 운동과 비운동시킨 참돔의 지질 함량의 변화는 운동시킨 참돔은 운동으로 인한 에너지 소비로 인하여 함량이 유의적으로 감소했으며(r=-0.35), 비운동사육구에서는 절식으로 인하여 지질함량이 감소하였다(r=-0.38). 파괴강도와 가장 밀접한 영향을 가지는 콜라겐은 운동과 비운동 모두 사육기간동안 큰 변화는 보이지 않았다. 초기의 파괴강도값은 1.45±0.02kg(운동사육구), 1.36±0.18kg(비운동사육구)이였으며 사육기간동안 운동사육구는 파괴강도값이 증가한 반면, 비운동수조에서는 참돔의 파괴강도는 사육기간동안 큰 유의차가 없었다. 각 성분간의 상관도를 살펴보면, 수분함량과 파괴강도는 상관성을 가졌으며, 지질함량과 파괴강도도 같은 경향은 나타내었다. 운동기간동안의 파괴강도와 콜라겐 사이에는 상관성의 거의 없었다. 이는 운동기간에 따른 파괴강도의 증가가 콜라겐의 함량의 증가보다는 지질함량의 감소와 수분함량의 증가와 같은 성분과의 상관성이 크다고 판단된다. 다음으로는, 운동횟수에 의한 영향으로써 운동시간을 1일 6시간으로 설정하여, 운동횟수를 결정하기 위하여 오전, 오후에 각 3시간씩 운동시키는 방법과 오전부터 6시간동안 운동시키는 두 방법을 이용하여 품질을 비교하였다. 각 조건에 따라 운동시킨 참돔의 수분함량을 나타낸 것으로, 2회(오전 3시간, 오후 3시간)에 나누어서 운동시키기 위한 육의 수분함량은 73.37±2.02%를 나타냈으며, 1회(6시간 운동)운동시키기 위한 육은 71.74±1.66%을 나타내었다. 각각의 운동조건에서 양식된 참돔은 사육초기에는 큰 변화가 없었으나, 사육 5일 이후에는 수분함량이 증가하여 15일에는 76.40±0.14, 75.62±0.98%의 수분함량을 2회와 1회 운동시킨 참돔의 육에서 각각 나타났다. 운동횟수에 따른 지질함량은 2회 운동시킨 참돔은 5.83±2.08, 1회 운동시킨 참돔은 6.72±1.84%을 나타났으며, 사육기간이 증가할수록 함량은 감소하였다. 하루 1회운동시킨 참돔은 지질 함량의 감소율이 2회 운동시킨 참돔보다는 작았지만, 1회 운동시킨 참돔과 마찬가지로 운동기간동안 지질은 감소하였다. 운동횟수와 상관없이 운동기간동안 콜라겐의 함량은 큰 증가를 보이지 않았다. 파괴강도값은 운동횟수가 많을수록 증가하는 경향을 나타내었다. 운동시킨 참돔은 운동횟수에 상관없이 지질 함량이 감소할수록 파괴강도값이 증가하였으며, 운동횟수가 하루 2회인 참돔에서는 지질함량과 파괴강도값이 높은 상관관계를 나타내고 있다(p<0.05, r=0.866(2회/1일). 운동기간과 파괴강도의 값, 운동기간과 수분함량, 운동기간과 지질함량간의 상관성은 운동횟수에 상관없이 높은 상관관계를 나타냈다. 또한, 콜라겐함량은 운동기간과 상관관계 없이 상관성이 낮았다. 그러므로, 본 실험의 목적인 양식산 활어의 품질판정을 하기 위한 요인으로 동일 어종에는 콜라겐보다는 파괴강도, 수분함량 및 지질함량과의 관계를 상관성을 가지므로, 양식 활어의 품질판정 요인으로 선정하였다.