• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.714-720
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• 2010

This study was carried out to investigate the effects of Hericium erinaceum (HE) powder and extract on the quality characteristics of noodles. The water binding capacity of the HE powder was higher than that of pure wheat flour. Gelatinization temperature of HE powder-wheat flours gradually were increased and initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min and maximum viscosity of those composites were decreased, as measured by a amylograph. The noodles showed decreased L values and increased a and b values with increasing HE powder in the wheat flour composite. The mechanical properties of the control cooked noodles showed the highest hardness, which decreased with the addition of HE powder. Springiness, cohesiveness, and gumminess decreased with increasing amounts of added HE powder. While the higher adhesiveness of noodles increased with more preferred than the control, and considerably the greatest overall acceptability of noodles was for those containing 2% HE powder.

• Korean Journal of Environmental Biology
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• v.31 no.4
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• pp.486-492
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• 2013

Recently, a new disease showing symptoms such as epidermal exfoliation and muscular necrosis occurred in cultured Korean catfish. Although the mortality of fishes was low but the economic damages owing to loss of commercial value were severe. The authors isolated the causative agent from diseased fish and observed pathological changes both in naturally and artificially infected fish. The causative bacteria was identified as Aeromonas veronii. Subsequently we observed the daily death and pathological symptoms of artificially infected fish with Aeromonas veronii. Symptoms of artificially infected fish were similar to those of naturally infected fish and all fish died within 7 days after infection. Histopathological changes on the naturally infected fish revealed severe congestion and necrotic degeneration in the liver, spleen and kidney. Some bacterial aggregates with inflammatory degeneration were observed in the heart, and congestion and fibrosis in the lamina propria of digestive tube were predominant. In artificially infected fish, skin erosion and necrotic degeneration of muscle tissue around injected region were particularly manifested. Degeneration of hepatocytes in liver and hyalic degeneration around ellipsoids in spleen were partially observed. However, there were no predominant signs in digestive tube in artificially infected fish.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.539-544
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• 1998

A study was conducted to investigate the effects of Poria cocos powder on dough rheology and wet noodle quality. Poria cocos powder had considerably lower content of crude protein, crude fat and crude ash than those of wheat flour. Poria cocos powder had also much bigger particle size $(74.62\;{\mu}m)$ and larger surface area $(3884.13\;cm^2/g)$ than those of wheat flour. The peak, final viscosities and setback in amylograph increased with the increase of Poria cocos powder concentration. The water absorption and dough stability in farinograph increased with the increase of Poria cocos powder concentration. With the increase of Poria cocos powder, the L values decreased in wheat flour-Poria cocos powder blend and dough, but increased in wet noodles. The cooked weight and volume of cooked noodles decreased, but the turbidity of soup increased with the increase of Poria cocos powder concentration. The hardness, cohesiveness, chewiness and springiness of cooked noodles had the biggest values at 3% addition of Poria cocos powder, but the values decreased above that concentration. The sensory evaluation of cooked noodles showed that the wet noodles with high quality could be produced by $5{\sim}7%$ addition of Poria cocos powder.

• Applied Biological Chemistry
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• v.32 no.3
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• pp.278-285
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• 1989

Effects of cooking and drying methods on the taste component and microstructure of shrimp, Metapenaeus joyneri, were investigated. The nucleotides and their related compounds of fresh shirmp such as ATP, ADP, AMP, IMP, inosine and hypoxanthine were detected. AMP was detected as a trace amount in fresh shrimp, however, it increased up to $23.5{\sim}45.7{\mu}$ moles with cooking and drying due to the decomposition of ATP and ADP to AMP during cooking and drying. The major component of the free amino acids of fresh shrimp was arginine followed by glycine, lysine, proline and alanine. These free amino acids contents were 70% of the total free amino acids. One hundred grams of fresh shrimp contained 1,198mg (dry basis) of the total free amino acids. However, for hot air and freeze dried cooked shrimps it was decreased down to 342mg (dry basis) and 503mg (dry basis), respectively. It might be due to the dissolution of soluble amino acids during cooking. Hot air-and freeze-dried fresh shrimps was higher in hardness and brittleness but lower in cohesiveness and gumminess than hot air-and freeze-dried ones with boiling and microwave heating. Freeze dried shrimp had softer myofibril texture than hot air dried one. At the same time, more dense and multiporous structure in the tissue could be obtained from the hot air and freeze drying, respectively, after microwave heating of shrimps.

• Korean Journal of Poultry Science
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• v.17 no.3
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• pp.225-232
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• 1990

The immune responses of commercial layer chickens against Newcastle disease (ND) were compared among different administration methods and times of vaccination during 4 weeks of age. A total of 372 day-old chickens were devided into 4 groups of 93 birds each. Each of 3 groups was received a commercially available B$_1$ live vaccine via drinking water, eye instillation or spray method at one, 14 and 28 days of age. One group was used as an unvaccinated control. At two and 4 weeks after each time of vaccination, 15 birds from each group were challenged with virulent ND virus at the dose of 10$^{5}$ EID$_{50}$ per bird to examine the pretection rate. Ten to 15 birds from each group were bled at two weeks intervals from day old to 8 weeks of age to determine hemagglutination inhibition antibody titer. The protection rate was generally low regardless of the times of vaccination although two or more times vaccination gave higher protection than once vaccination. The low protection was considered due to low titer of the vaccine used since the vaccine titer was less than 10$^{2.5}$ EID$_{50}$ per bird. Spray method gave better protection compared to eye instillation of drinking water method which resulted in lowest response. When birds were challenged majority showed clinical signs on ND between 3 and 6 days after challenge. Death occured one or two days after onset of symptoms. Major clinical signs observed were depression (96%), drowsy(90%), anorexia (84%), diarrhoea (29%), difficult breath (15%) and torticollis (10%). Hemorrhagic lesions on post mortem were seen in duodenum (51%), trachea(36%), illeum (13%), ceacal tonsil (11%), proventriculus (10%) and some other organs. When birds were challenged majority showed clinical signs on ND between 3 and 6 days after challenge. Death occured one or two days after onset of symptoms. Major clinical signs observed were depression (96%), drowsy(90%), anorexia (84%), diarrhoea (29%), difficult breath (15%) and torticollis (10%). Hemorrhagic lesions on post mortem were seen in duodenum (51%), trachea(35%), illeum (13%), ceacal tonsil (11%), proventriculus (10%) and some other organs.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.445-451
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• 2009

In this study, the effects of Corchorus olitorius powder on the quality characteristics of emulsion type sausages during storage at $4^{\circ}C$ for 28 days was evaluated. Sausages were produced containing 0.5%, 1.0% and 1.5% C. olitorius powder. The pH values of sausage containing C. olitorius powder were higher than the control during 28 days of storage. The L and a values of sausage containing C. olitorius powder significantly decreased with increasing C. olitorius powder content; however, the b values significantly increased. The volatile basic nitrogen (VBN) and nitrite content of sausage containing C. olitorius powder were lower than that of the control. Especially, the VBN and nitrite content of sausages containing 1.5% C. olitorius powder were significantly lower compared to the control. In addition, sausages with $0.5{\sim}1.0%$ C. olitorius powder had higher hardness, cohesiveness, gumminess and brittleness than the control. In regards to the sensory evaluation, sausages containing 0.5% C. olitorius powder had the highest overall acceptability. Therefore, these results suggest that it may be possible to manufacture sausages containing 0.5% C. olitorius powder to help improve the overall quality of sausage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.360-365
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• 2016

This study examined the quality characteristics of bagel added with tomato powder (0, 3, 6, and 9%). Density of dough significantly increased with tomato powder content, whereas pH significantly decreased. Baking loss rate significantly decreased with tomato powder content while moisture significantly increased. Lightness of bagel significantly decreased with increasing tomato powder content, whereas redness and yellowness significantly increased with tomato powder content. Hardness was lower in the addition group than in the control group; springiness, cohesiveness, gumminess, and chewiness significantly decreased with increasing tomato powder content. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activities and total phenol contents significantly increased as tomato powder content increased. For quality assessment, the 3% addition group received the highest ratings in terms of appearance, color, taste, and overall quality but not texture, indicating the highest potentials for development.

• Journal of agriculture & life science
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• v.46 no.5
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• pp.127-136
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• 2012

This study examined antioxidative activities and quality characteristics of noodle produced with the pine needle powder as 0.5, 1.0 and 2.0% (v/v to korean wheat powder). DPPH radical scavenging activity, reducing power, antioxidative activities, tyrosinase inhibitory activity of the solvent fraction extracts increased in a dose-dependent manner. Especially, butanol fraction showed high DPPH radical scavenging activity, reducing power, antioxidative activities and tyrosinase inhibitory activity. The weight, volume, water absorption and turbidity of cooked noodles containing pine needle powder increased as pine needle powders were higher. When the amount of pine needle powder increased, the Hunter L (lightness) and a (redness) value of cooked noodles decreased, but b (yellowness) value increased. The texture of noodle containing pine needle powder have decreased than control using only Korean wheat powder in hardness, cohesiveness, springiness, gumminess and chewiness. The results of sensory evaluation of cooked noodles containing pine needle powder indicated that the cooked noodles with 1.0% pine needle powder showed the highest value.

• Journal of agriculture & life science
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• v.44 no.1
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• pp.51-59
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• 2010

The quality characteristics (specific gravity, viscosity, color, texture and sensory evaluation etc.) of yellow layer cake added with black garlic powder were examined in order to use as a new functional food ingredient of black garlic powder. Specific gravity of cake batters was not affected by addition of black garlic powder. Viscosity (31,315~41,048 cP) of cake batters was increased as the addition level of black garlic powder increased. pH (7.54~6.18) and height (6.14~5.62cm) of cakes were decreased as the addition level of black garlic powder increased. Specific volume of cakes did not show any significant difference except the cake with 15% black garlic powder. In color of cake crust, crumb and batter, lightness (L) and yellowness (b) were decreased as the addition level of black garlic powder increased, while redness (a) was increased. Hardness and adhesiveness of cakes decreased as the addition level of black garlic powder increased Overall acceptability was the highest in yellow layer cake with 5% black garlic powder.

• Journal of Adhesion and Interface
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• v.8 no.2
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• pp.15-21
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• 2007

To prepare a natural rubber-based pressure-sensitive adhesive (PSA) for protection film of opto- functionalized sheet, natural rubber (NR) was blended with a DCPD type tackifier and three types of aliphatic hydrocarbon resins, respectively. Also, to supply low cohesion strength of NR, in the fixed ratio of tackifier, synthetic rubber, styrene-isoprene-styrene (SIS) block copolymer was blended with NR as a function of SIS contents. PSA performance of prepared PSAs was evaluated using probe tack and peel strength. Probe tack of NR/tackifier blends was increased with increasing tackifier contents, and showed maximum peak. In addition, probe tack of NR/tackifier blends slightly increased with increasing softening point of aliphatic hydrocarbon resins. Their peel strength increased up to 50 wt% of tackifier contents, but in the over contents of tackifier, they showed stick-slip failure mode. Finally, probe tack of NR/SIS/tackifier blends showed the maximum values at 20~40 wt% of tackifier contents, but at 20 wt% of tackifier contents, they showed fibrillation. For this reason, peel strength showed maximum values at 40 wt% of tackifier contents.