• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.26 no.3
• /
• pp.251-256
• /
• 1981

Silage yield and nutritional values of a locally collected Korean corn line with high tillering and earing characteristics were investigated at plant densities from 2778 to 8333 plants/ l0a. This line and a non-tillering and nonprolific corn as a check were grown at four plant densities and at three planting dates. The Korean local line abbreviated as MET had the highest dry matter per l0a. The highest dry matter of the MET line compared with the check hybrid was due to the highest dry leaf weight of the MET line. The highest dry leaf weight of the MET line was due to the increased number of tillers of the MET line. Other plant parts such as ear weight, kernel weight and cob weight of the MET line were lower than those of the check hybrid. The dry husk weight per l0a of the MET line was higher than that of the check hybrid, probably due to the increased number of ears in the MET line. The total embryo production per 10 a of the MET line was significantly higher than that of the check hybrid. The increased portion of embryo of the MET line is probably responsible for the higher TON values of the MET line. No interaction between variety x planting dates or planting density was found, indicating that the MET line and check hybrid were both the same in effects of planting dates and densities. Both line and hybrid showed the highest dry matter production when the planting density was high and planting dates was early. When silage was made from either MET line or check hybrid the nutritional values in terms of crude protein, crude fat, fiber, and ash contents of the MET line were similar to those of the check hybrid. But the TON of the MET line was higher than that of the check hybrid, while the OCP of the MET line lower than that of the check hybrid. Amino acid contents of the MET line were also comparable to those of the check hybrid, while lysine content of the MET line was 10% higher than that of the check hybrid.

• Journal of Life Science
• /
• v.25 no.5
• /
• pp.557-567
• /
• 2015

To increase the marketability of Dolsan leaf mustard Kimchi, seasonings were prepared by sea tangle and Lentinus edodes. Gat Kimchi A (GK-A) and Gat Kimchi B (GK-B) were prepared by addition of complex seasoning with Sea tangle (CSS), complex seasoning with Lentinus edodes (CSL), respectively and evaluated the quality characteristics. GK-A contained high minerals and dietary fiber and showed the effect of delaying pH-lowering and acidity-rising. There were no significant differences in salinity test after 70 days. Reducing sugar of test groups was higher than control. During the fermentation, Leuconostoc sp. was grown in GK-A and GK-B than control. Growth of control's Lactobacillus sp. increased 20 days after. Up to 30 days, lightness of control was high. Yellowness were increased browning potential in GK-B, 20 days after. From the initial to 10 days, Hardness of GK-A showed higher than the others. glutamic acid and aspartic acid content of GK-A was higher significantly than the others in the entire fermentation period (p<0.05). At 0, 10, 30 days, sweet-tasty amino acids of GK-A showed a significantly higher level than the others (p<0.05). From 10 days to 40 days of fermentation, the sensory evaluation of GK-A is better than the other groups. Comprehensively reviewed the above results, the conclusion is as follows: CSS made with sea tangle as a main ingredient. GK-A by seasoning the CSS to 90 g GK-A is expected as a new Dolsan leaf mustard products that can provide flavor and nutrition to the consumer at the same time.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.3
• /
• pp.348-356
• /
• 2008

For the effective use of rainbow trout, the seasoned and dried rainbow trout slice (SR) was prepared and its characterization was compared with the commercial skipjack tuna (CSS) and pork products (CSP) by determining chemical components and sensory evaluation. The moisture content of SR, 20.5%, was lower, and the lipid content of SR, 7.5%, was higher than those of commercial products, CSS and CSP. The protein content of SR (41.4%) was higher than that of CSS (28.6%), but lower than that of CSP (50.1%). The water activity of SR was 0.654, which was lower than those of CSS and CSP, 0.724 and 0.771, respectively. According to the results, the color of SR was lower in lightness and redness and higher in browning index and ${\Delta}$E value than that of commercial products. The texture of SR was harder than that of CSS, but softer than that of CSP. According to the result of taste value, the taste of SR was stronger than that of CSP, while weaker than that of CSS. The mineral (Ca, P, and Fe), total amino acid contents, and the n-3/n-6 of SR showed significant levels in nutrition and health functional senses.

• Food Science of Animal Resources
• /
• v.31 no.5
• /
• pp.772-781
• /
• 2011

This study was conducted to investigate the proximate composition, meat color, Warner-Bratzler shear force (WBS), total collagen content (%), cooking loss (CL), fatty acid composition, amino acid composition, and mineral content of loin, strip loin, top round, and chuck tender Hanwoo beef and imported Australian beef. Protein content was significantly lower for strip loin and loin of Hanwoo QG $1^+$ and 1 beef when compared to that of Australian black Angus or cross beef (p < 0.05), whereas it was not significantly different for top round and chuck tender. Intramuscular fat content was higher for QG $1^+$ Hanwoo beef strip loin (15.48%) than that in Australian cross beef (8.83%) and it was also higher in loin for QG $1^+$ (17%) and 1 (15.52%) Hanwoo beef than that in Australian Angus beef (10.59%) and cross beef (9.21%) (p < 0.05). The CIE $L^*$ value was significantly higher for Australian cross beef strip loin than that of Hanwoo beef but the CIE $a^*$ value was not significantly different between the same cuts from different origins. However, CIE $b^*$ values were significantly higher for the Australian cross beef than those for four cuts of Hanwoo beef and Australian Angus beef (p < 0.05). No significant difference in WBS of loin, top round, or chuck tender was observed among the different beef sample origins except that strip loin had significant higher WBS for Australian cross beef (3.02 kg) but lower for Australian Angus beef (2.13 kg). Australian cross beef contained significantly higher palmitic acid, stearic acid, linolenic acid, but lower palmitoleic acid, oleic acid, eicosenoic acid content in strip loin, loin, and top round than those of QG $1^+$ and 1 Hanwoo beef (p < 0.05). QG $1^+$ Hanwoo beef had significant lower saturated fatty acid and higher monounsaturated fatty acid content than those in Australian cross beef (p < 0.05). Hanwoo $1^+$ beef had more glycine in top round and chuck tender, whereas Hanwoo QG 1 beef and Australian Angus beef had higher cysteine, methione, and glycine levels in strip loin and loin and valine and leucine in top round and chuck tender than the same cuts of Hanwoo $1^+$ beef (p < 0.05). No significant differences were observed for Ca, Fe, or Zn content among the different beef samples.