• Journal of Korean Society of Environmental Engineers
• /
• v.37 no.6
• /
• pp.363-370
• /
• 2015

The production of polyhydroxyalkanoates (PHAs) using Sequencing Batch Reactor (SBR) was investigated. The experiments were performed in two fabricated SBRs (4 L) of different oxidation state. Synthetic wastewater was used as substrate, using C/N/P ratio of 42:10:1. SBR 1 and SBR 2 were operated in aerobic dynamic feeding (ADF) and anaerobic/oxic dynamic feeding (AODF) condition, respectively. ADF provide feast and famine in aerobic condition, while AODF in anaerobic/oxic condition. PHAs production was found high in AODF than AOF. Maximum PHAs content of 40.0% (w/w)of biomass were produced in AODF mode. Produced PHAs structural and thermal property were good.

• Food Science of Animal Resources
• /
• v.23 no.1
• /
• pp.50-55
• /
• 2003

Fresh ground pork was irradiated with the electron beam(3.0 and 5.0 kGy) using 2 different conveyer speeds (10 and 20 ㎐), respectively, in order to determine the effect of conveyer speeds on the development of lipid oxidation and microbial stability. During refrigerated storage, the development of lipid oxidation decreased significantly (p<0.05) with the increase in the electron beam conveyer speed from 10 to 20 ㎐. The ground pork with electron beam inhibited the growth of total aerobic bacteria and mesophiles. The inhibitory effect increased when the electron beam dose increased from 0 to 5.0 kGy. The finding that higher speed(20 ㎐) of electron beam had some antioxidative effect is very promising, however, other means to control the lipid oxidation must also be employed to fully utilize the sterilization effect of electron beam in ground pork.

• Animal Bioscience
• /
• v.36 no.5
• /
• pp.785-796
• /
• 2023

Objective: We aimed to evaluate the color and oxidative stability of beef gluteus medius (GM) from cattle raised in organic and non-organic production systems. Methods: The GM samples (n = 10) were obtained from organic (ORG; n = 5) or nonorganic (NORG; n = 5) beef samples, sliced into 2.54-cm steaks, packaged in aerobic conditions, and stored for nine days at 4℃. ORG and NORG steaks were compared regarding myoglobin concentration, pH, instrumental color, delta E (ΔE), metmyoglobin reducing activity (MRA), and lipid oxidation on days 0, 5, and 9. Results: Feeding system did not influence (p>0.05) the myoglobin concentration. ORG steaks exhibited greater (p<0.05) meat pH, yellowness, and MRA, whereas NORG steaks exhibited greater (p<0.05) redness, chroma, R630/580, delta E, and lipid oxidation. ORG and NORG steaks exhibited similar (p>0.05) lightness and hue angle. During storage, ORG and NORG exhibited an increase in muscle pH, hue angle, and lipid oxidation; and a decrease (p<0.05) in redness, yellowness, chroma, and color stability (R630/580). Both samples exhibited a stable (p>0.05) pattern for lightness and MRA. Conclusion: Therefore, the production system can affect beef color and lipid stability during storage.

• Korean Journal of Exercise Nutrition
• /
• v.13 no.1
• /
• pp.51-57
• /
• 2009

The aim of this study was to investigate gene expression related with lipid metabolism and long chain fatty acid oxidation rates in the skeletal muscle by exercise. Sprague-Dawley rats were randomly divided into control (CON: n=7), high-intensity (HI-EX: n=7) and low-intensity exercise (LI-EX; n=7) groups. Rats in LI-Ex group were forced to run on the treadmill at the speed of 10m/min for 60 min. On the other hand, rats in the HI-Ex group were forced to run on the treadmill slope 0 at the speed of 25 m/min for 60 min. The palmitate oxidation rate of the RG was increased immediately and 1 hr after exercise in the HI-Ex group, and the HI-Ex group was higher than in the LI-Ex group in RG and WG. Expression of PPARα of the RG in HI-Ex groups was increased compared with control immediately after exercise. FAT/CD36 expression were not shown any significant effect by exercise. AMPK expression of the RG in the HI-Ex group was significently increased immediately after exercise compared with control. The change in CPT-1 expression of the RG in the HI-Ex group showed a similar pattern to that AMPK. In the summary, the gene expression of PPARα, AMPK and CPT1 that was related lipid metabolism was not significantly affected by low-intensity exercise, but effected by high-intensity exercise. In conclusion, exercise intensity and amounts might be have very important role to regulate gene expression related with metabolism.

• Journal of Animal Science and Technology
• /
• v.49 no.4
• /
• pp.539-548
• /
• 2007

The study was carried out to examine combined effects of packaging and electron-beam irradiation on lipid oxidation and meat color of fermented sausages during storage. Fermented and aged sausages were exposed to electron-beam at 2 kGy. The samples were vacuum or aerobic-packaged with the non-irradiated samples at 4±1℃. Regardless of irradiation, the pH values of vacuum-packaged samples was lower than those of aerobic-packaged ones at 14 day (p<0.05). Total microbes and lactic acid bacteria counts significantly decreased during the storage period (p<0.05). And counts of non-irradiated samples were significantly higher than those of irradiated (2 kGy) samples with aerobic packaging. The TBARS values of 2 kGy-irradiated samples were significantly higher than those of non-irradiated samples. The TBARS values of vacuum packaged samples had lower than those of aerobic-packaged ones (p<0.05). Colors (parameters L*, a* and b* values) tended to decrease as the storage period increased. Redness(a*) and yellowness (b*) of 2 kGy irradiated samples were higher than those of non-irradiated ones (p<0.05). In sensory analysis, irradiated (2 kGy) samples with aerobic packaging had higher off-flavor than non-irradiated ones (p<0.05). Therefore, results indicated that irradiation coupled with vacuum packaging may minimize TBARS values of irradiated sausages during storage.

• Korean Journal of Poultry Science
• /
• v.41 no.2
• /
• pp.127-133
• /
• 2014

The effect of Lactobacillus-fermented solution (LFS) at a concentration of 0, 1 and 2% on shelf-life extension in terms of total aerobic bacteria and on color, lipid oxidation, and sensorial characteristics of injected chicken breast meat was tested during a 9-day storage period at $4^{\circ}C$. Throughout the whole storage days, addition of LFS showed the significant inhibition of total aerobic bacteria counts in chicken breast meat compared with that of control. However, the addition of LFS to chicken breast meat resulted in the decrease of pH, the increase of $L^*$ and $b^*$ values, and the increase of lipid oxidation in chicken breast meat when compared with those of control at any given storage period (P<0.05). In addition, the chicken breast meat added with LFS was subjected to low scores in sensorial properties such as flavor, taste, tenderness, and overall acceptability. The results suggested that LFS can be used for improving the shelf-life of chicken meat processing product, however, further study to prevent the deterioration of quality such as lipid oxidation and sensorial property is needed.

• Bulletin of the Korean Chemical Society
• /
• v.14 no.4
• /
• pp.439-444
• /
• 1993

The aerobic oxidation of the Fe(II) complex of 1,4,8,11-tetraazacyclotetradecane, [Fe(cyclam)$(CH_3CN)_2](ClO_4)_2$, in MeCN in the presence of a few drops of $HClO_4$ leads to low spin Fe(III) species [Fe(cyclam)$(CH_3CN)_2](ClO_4)_3$. The Fe(III) cyclam complex is further oxidized in the air in the presence of a trace of water to produce the deep green binuclear bismacrocyclic Fe(II) complex $[Fe_2(C_{20}H_{36}N_8)(CH_3CN)_4](ClO_4)_4{\cdot}2CH_3CN$. The Fe(II) ions of the complex are six-coordinated and the bismacrocyclic ligand is extensively unsaturated. $[Fe_2(C_{20}H_{36}N_8)(CH_3CN)_4](ClO_4)_4{\cdot}2CH_3CN$ crystallizes in the monoclinic space group $P2_1/n$ with a= 13.099 (1) ${\AA}$, b= 10.930 (1) ${\AA}$, c= 17.859 (1) ${\AA}$, ${\beta}$= 95.315 $(7)^{\circ}$, and Z= 2. The structure was solved by heavy atom methods and refined anisotropically to R values of R= 0.0633 and $R_w$= 0.0702 for 1819 observed reflections with F > $4{\sigma}$ (F) measured with Mo K${\alpha}$ radiation on a CAD-4 diffractometer. The two macrocyclic units are coupled through the bridgehead carbons of ${\beta}$-diimitie moieties by a double bond. The double bonds in each macrocycle unit are localized. The average bond distances of $Fe(II)-N_{imine}$, $Fe(II)-N_{amine}$, and $Fe(II)-N_{MeCN}$ are 1.890 (5), 2.001 (5), and 1.925 (6) ${\AA}$, respectively. The complex is diamagnetic, containing two low spin Fe(II) ions in the molecule. The complex shows extremely intense charge transfer band in the near infrared at 868 nm with ${\varepsilon}$= 25,000 $M^{-1}cm^{-1}$. The complex shows a one-electron oxidation wave at +0.83 volts and two one-electron reduction waves at -0.43 and-0.72 volts vs. Ag/AgCl reference electrode. The complex reacts with carbon monoxide in $MeNO_2$ to form carbonyl adducts, whose $v_{CO}$ value (2010 $cm^{-1}$) indicates the ${\pi}$-accepting property of the present bismacrocyclic ligand.

• Applied Chemistry for Engineering
• /
• v.29 no.6
• /
• pp.690-695
• /
• 2018

Advanced oxidation processes (AOPs) composed of O3 and UV were applied to degrade penicillin (PEN). The degradation efficiency was evaluated in terms of changes in the absorbance (ABS) and total organic carbon (TOC). The combination of $O_3/H_2O_2/UV$ and $O_3/UV$ showed the best performance for the reduction of ABS (100% for 9 min) and TOC (70% for 60 min) values, although the mineralization was uncompleted under the experimental condition in this study. The change in biotoxicy was monitored with Escherichia coli susceptibility and Vibrio fischeri biofluorescence. The E. coli susceptibility was eliminated completely for 9 min by $O_3/UV$, and the toxicity to V. fischeri biofluorescence was 57% reduced by $O_3/H_2O_2/UV$. For the ultimate treatment of PEN, it is suggested that an AOP using $O_3/UV$ is followed by biological treatment, utilizing the enhanced biodegradability by the AOP. During 30 min of $O_3/UV$ treatment, the $BOD_5/COD$ ratio as an indication of biodegradability showed about 4-fold increment, compared to that of using a non-treated sample. TOC removal rate for AOP-pretreated PEN wastewater increased 55% compared to that of using the non-pretreated one through an aerobic biological treatment by Pseudomonas putida for artificial wastewater containing 20 mg/L of PEN. In conclusion, $O_3/UV$ process is recommended as a pretreatment step prior to an aerobic biological process to improve the ultimate degradation of penicillin.

• Korean Journal of Agricultural Science
• /
• v.45 no.1
• /
• pp.94-104
• /
• 2018

Nitrite is an essential additive for cured meat product. Plasma is ionized gas and reactive nitrogen species in plasma can be infused into meat batter and subsequently generate nitrites by reaction with water molecules after plasma treatment. However, the increase of nitrite in meat batter is limited with direct treatment of atmospheric pressure cold plasma because of the increase of meat batter temperature. Therefore, this study investigated the influence of indirect treatment of atmospheric pressure cold plasma on the physicochemical properties of meat batter. Meat batter was indirectly treated with plasma at 1.5 kW for 60 min. The pH of meat batter decreased while the temperature increased with plasma treatment time. The total aerobic bacterial count of meat batter was not affected by plasma treatment. The nitrite content of meat batter was increased to 377.68 mg/kg after 60 min of plasma treatment. The residual nitrite content of cooked meat batter also increased with plasma treatment time. The CIE $a^*$-value of cooked meat batter increased. As plasma treatment time increased, lipid oxidation tended to increase and protein oxidation significantly increased. According to these results, the indirect treatment of atmospheric pressure cold plasma can be used as a new curing method for replacing synthetic nitrite salts.

• Food Science of Animal Resources
• /
• v.38 no.3
• /
• pp.530-543
• /
• 2018

This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and microbiological and sensory qualities of meatballs during storage. Heat treatment of mustard seeds affected the TBARS value of meatball samples (p<0.0001). The addition of mustard seeds decreased TBARS value of meatball samples (p<0.0001). Heat treatment of mustard seeds decreased the $L^*$, $a^*$ and $b^*$ values of meatball samples (p<0.0001). The meatball samples with mustard seeds increased $b^*$ value of meatball samples however it decreased $a^*$ value of meatball samples (p<0.0001). The addition of mustard seeds decreased aerobic mesophilic bacteria count (p<0.0001), Enterobacteriaceae count (p<0.0001), psychrophilic bacteria count (p<0.0001) and yeast and mold count of meatball samples (p<0.0001). On a given storage day, the yellow mustard added meatballs sample was given higher color, appearance, flavor, acceptability ratings than those added black and brown mustard. Regarding sensory and microbiological properties, mustard seed contributed to microbiological quality and sensorial properties of meatball samples.