• Title/Summary/Keyword: Amount of salinity

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Quality Characteristics and Antioxidant Activities of Steamed Rib Sauce Added with Rehmannia glutinosa preparata (Sookjihwang) Concentrate (숙지황 농축액의 첨가량을 달리하여 제조한 갈비찜 소스의 품질 특성 및 항산화성)

  • Na, Yong Geun;Song, Ji Hye;Jeon, Hye Lyun;Shim, Eun Kyung;Lee, Kun Jong;Kim, Mee Ree
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.5
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    • pp.624-633
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    • 2012
  • This study was performed to evaluate the physiochemical and sensory quality characteristics as well as the antioxidant activities of steamed rib sauce prepared with different amounts of Rehmannia glutinosa preparata concentrate(0, 6, 12, 18%). The moisture content and salinity of control were 80% and 0.8%, respectively, but those of sauces added with Sookjihwang concentrate were not significantly different from those of control. The acidity and reducing sugar content increased according to the amount of Sookjihwang concentrate. Hunter's color L (lightness) and b (yellowness) values decreased according to the amount of Sookjihwang concentrate, whereas a (redness) value was not significantly different among the treatments. Viscosity increased according to the amount of Sookjihwang concentrate. Total phenol and flavonoid contents increased according to the amount of Sookjihwang concentrate. Antioxidant activities (DPPH and hydroxyl radical scavenging activities) also increased according to the amount of Sookjihwang concentrate. Results of sensory preference test revealed that the scores for color, glossiness, and overall preference were the highest in sauce added with 12% Sookjihwang concentrate. It can be suggested that sauce added with Sookjihwang concentrate may be a functional sauce with high antioxidant activity.

Quality Characteristics of Instant Gochujang added with Red Pepper Seeds Powder (고추씨를 첨가한 즉석 고추장의 품질특성)

  • Lee, Keum-Ok;Kim, Ki-Bbeum
    • Culinary science and hospitality research
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    • v.24 no.3
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    • pp.15-24
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    • 2018
  • This study produced instant Gochujang(red pepper paste) with enhanced convenience by increasing nutritional value and palatability, and by reducing production period, adding in the red pepper seed in the red pepper paste production in order to increase the use of the red pepper seed that is not used often as a food ingredient even though its nutrition value when producing red pepper paste was proven. Moisture content, pH, L-value, a-value, b-value, sugar contents, and salinity of instant Gochujang tended to increase as the amount of red pepper seed increased, while viscosity manifested the opposite trend. Sensory evaluations were conducted on instant Gochujang to assess differences in characteristics, which demonstrated that as the amount of red pepper seeds powder increased, the intensity of redness for the red pepper paste's external appearance, luster, spicy flavor and taste, and savory taste were evaluated strong. Meanwhile, fermentation value, which is red pepper paste's foremost weakness was evaluated as weak. Moreover, there was no difference in the size of the grain when compared to the contrast group consisting of regular red pepper paste. The results of preference test demonstrated that the RG3 with 30% of red pepper seed is optimal in terms of the external appearance, taste, texture and overall preference.

The Quality Characteristics of the Soy Sauce Seasoned Chicken Meat with the Blended Wasabi (Wasabi japonica Matsum) Juice during Cold Storage (고추냉이즙을 첨가한 간장 양념 계육의 냉장 저장 중 품질 특성)

  • Seo, Kwang-Myung;Chung, Chang-Ho
    • Korean journal of food and cookery science
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    • v.28 no.5
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    • pp.579-588
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    • 2012
  • This study was tested the effects of the addition of blended wasabi juice on the quality characteristics of the soy sauce seasoned chicken meat at $4^{\circ}C$ for 12 days. The proximate analysis on the blended wasabi juice (w/w) showed 76.55% water, 4.15% crude protein, 0.58% crude fat, and 1.31% ash. There was no significant differences in the pH of the samples. The lightness ($L^*$) and yellowness ($b^*$) increased in proportion to the increased amount of the blended wasabi juice, but the redness ($a^*$) tended to decrease. The volatile basic nitrogen (VBN) was lower with the increased addition of the blended wasabi juice. The level tendencies in the salinity and water-soluble solids decreased with increasing amount of the blended wasabi juice added, but the difference was not significant. The total counts of viable cells and coliforms were lower in the juice-treated groups. In the preference test of the samples, the seasoned chicken breast with 2% blended wasabi juice was the most preferred in the overall acceptability, color, saltiness, sweetness, flavor, and texture.

Physicochemical Component and Quality Characteristics of Eel Sauce Added with Bokbunja (Rubus coreanus Miquel) Powder (복분자 분말 첨가 장어 소스의 이화학적 성분 및 품질 특성)

  • Sung, Ki-Hyub;Chung, Chang-Ho
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.5
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    • pp.634-641
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    • 2012
  • In this study, the physicochemical and quality characteristics of eel sauce added with bokbunja powder were evaluated. Crude protein, crude fat, crude ash, and crude fiber contents increased in eel sauce with increasing amount of bokbunja powder. The lowest pH and salinity were observed in eel sauce added with 80% bokbunja powder, whereas the solid content, titratable acidity, and viscosity were the highest. Regarding Hunter's color results, lightness L and redness a values increased with increasing amounts of bokbunja, and the red color was significantly different between each sample. In the sensory evaluation results, the color, bokbunja flavor, bokbunja taste, salty taste, and moistness significantly increased with higher amount of bokbunja powder. Overall acceptability from 80%<60%<40%<0%<20% sequence supplemented with 20% in group symbols 7.08 to higher. Eel sauce added with 20% bokbunja powder produced the most desirable characteristics compared to other amounts of added bokbunja powder.

Impact of Salt Intake on Red and Fallow Deer Production in Australia - Review -

  • Ru, Y.J.;Glatz, P.C.;Miao, Z.H.
    • Asian-Australasian Journal of Animal Sciences
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    • v.13 no.12
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    • pp.1779-1787
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    • 2000
  • Southern and south-western Australia is a typical mediterranean environment, characterised by wet, cold winters and dry, hot summers. The evaporation rate varies significantly in summer, resulting in a high salinity of drinking water for grazing animals. In addition, a large amount of land in the cropping areas is affected by salt. Puccinellia, tall wheat grass and saltbushes have been planted to improve the soil condition and to supply feed for grazing animals. Animals grazing these areas often ingest an excessive amount of salt from soil, forage and drinking water which can reduce feed intake, increase the water requirement, depress growth and affect body composition as demonstrated in sheep. While the deer industry has been successfully developed in these regions, the potential impact of excessive salt intake on deer production is unknown. The salt tolerance has been well defined for sheep, cattle and other livestock species, but the variation between animal species, breeds within species, maturity status and grazing environments makes it impossible to apply these values directly to deer. To optimise deer production and effectively use natural resources, it is essential to understand the salt status of grazing deer and the impact of excessive salt intake on growth and reproduction of deer.

Ecosysteme de I′Etang de Berre (Mediterranee nord-occidentale) : Caracteres Generales Physiques, Chimiques et Biologiques

  • Kim, Ki-Tai
    • Korean Journal of Environmental Biology
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    • v.22 no.2
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    • pp.247-258
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    • 2004
  • Climatological, hydrological and planktonical research studies, measurements of primary production and photosynthetic efficiency from December 1976 to December 1978 have been carried out in two brackish lakes: Lake Etang de Berre and Lake Etang de Vaine located in the French Mediterranean coast, in the region of Carry-le-Rouet located on the north-west Mediterranean near Marseilles, and in fresh water inflows from 4 Rivers (Touloubre, Durance, Arc, Durancole) to Lake Etang de Berre. Physico-chemical parameters were measured for this study: water temperature, salinity, density, pH, alcalinity, dissolved oxygen (% saturation), phosphate, nitrate, nitrite, silicate etc. Diverse biological parameters were also studied: photosynthetic pigments, phaeopigments, specific composition and biomass of phytoplankton, primary pelagic production etc. Climatical factors were studied: air-temperature, solar-radiation, evaporation, direction (including strength) of winds, precipitation and freshwater volume of the four rivers. The changes in Lake ‘Etang de Berre’ ecosystem depend on the quality of the water in the Durance River, and on the effects of seawater near the entrance of the Caronte Canal. The water quality of the lake varies horizontally and vertically as a result of atmospheric phenomena, maritime currents and tides. The distribution of water temperatures is generally heterogeneous. Southeasterly winds and the Northeasterly Mistral wind are important in the origins of circulated and mixed water masses. These winds are both frequent and strong. They have, as a result, a great effect on the water environment of Lake Etang de Berre. In theory, the annual precipitation in this region is well over eight times the water mass of the lake. The water of the Durance River flows into Lake Etang de Berre through the EDF Canal, amounting to 90% of the precipitation. However, reduction of rainfall in dry seasons has a serious effect on the hydrological characteristics of the lake. The temperature in the winter is partially caused by the low temperature of fresh water, particularly that of the Durance River. The hydrological season of fresh and brackish water is about one month ahead of the hydrological season of sea water in its vicinity. The salinity of Lake Etang de Berre runs approximately 3$\textperthousand$, except at lower levels and near the entrance to the Caronte Canal. However, when the volume of the Durance River water is reduced in the summer and fall, the salinity rises to 15$\textperthousand$. In the lake, the ratio of fresh water to sea water is six to one (6:1). The large quantities of seston conveyed by rivers, particularly the Durance diversion, strongly reduce the transparency in the brackish waters. Although the amount of sunshine is also notable, transparency is slight because of the large amount of seston, carried chiefly by Tripton in the fresh water of the Durance River. Therefore, photosynthesis generally occurs only in the surface layer. The transparency progressively increases from freshwater to open seawater, as mineral particles sink to the bottom (about 1.7kg $m^{-2}a^{-1}$ on the average in brackish lakes). The concentration of dissolved oxygen and the rate of oxygen saturation in seawater (Carry-le-Rouet) ranged from 5.0 to 6.0 $m\ell$ㆍ.$1^{-1}$, and from 95 to 105%, respectively. The amount of dissolved oxygen in Etang de Berre oscillated between 2.9 and 268.3%. The monographs of phosphate, nitrate, nitrite and silicate were published as a part of a study on the ecology of phytoplankton in these environments. Horizontal and vertical distributions of these nutriments were studied in detail. The recent diversion of the Durance River into Lake Etang de Berre has effected a fundamental change in this formerly marine environment, which has had a great impact in its plankton populations. A total of 182 taxa were identified, including 111 Bacillariophyceae, 44 Chlorophyceae, and 15 Cyanophyceae. The most abundant species are small freshwater algae, mainly Chlorophyceae. The average density is about $10^{8}$ cells $1^{-1}$ in Lake Etang de Berre, and about double that amount in Lake Etang de Vaine. Differences in phytoplankton abundance and composition at the various stations or at various depths are slight. Cell biovolume V (equivalent to true biomass), plasma volume VP (‘useful’ biomass) and, simultaneously. the cell surface area S and S/V ratio through the measurement of cell dimensions were computed as the parameters of phytoplankton productivity and metabolism. Pigment concentrations are generally very high on account of phytoplankton blooms by Cyanophyceae, Chlorophyceae and Cryptophyceae. On the other hand, in freshwaters and marine waters, pigment concentrations are comparatively low and stable, showing slight annual variation. The variations of ATP concentration were closely related to those of chlorophyll a and phytoplankton blooms only in marine waters. The carbon uptake rates ranged between 38 and 1091 mg$Cm^{-2}d^{-1}$, with an average surface value of 256 mg; water-column carbon-uptake rates ranged between 240 and 2310 mg$Cm^{-2}d^{-1}$, with an average of 810, representing 290 mg$Cm^{-2}$, per year 45 000 tons per year of photosynthetized carbon for the whole lake. Gross photosynthetic production measured by the method of Ryther was studied over a 2-year period. The values obtained from marine water(Carry-le-Rouet) ranged from 23 to 2 337 mg$Cm^{-2}d^{-1}$, with a weighted average of 319, representing about 110 gCm$^{-2}$ per year. The values in brakish water (Etang de Berre) ranged from 14 to 1778 mg$Cm^{-2}d^{-1}$, with a weighted average of 682, representing 250 mg$Cm^{-2}$ per year and 38 400 tons per year of photosynthesized carbon for the whole lake.

Quality and Sensory Characteristics of Bechamel Sauce with Ginseng (Panax ginseng C.A. Meyer) Seed (인삼씨를 첨가한 베샤멜 소스의 품질 및 관능적 특성)

  • Hong, Woo Pyo
    • Culinary science and hospitality research
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    • v.23 no.4
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    • pp.135-143
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    • 2017
  • This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers' acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers' acceptance of Bechamel sauce.

Cleaner Production Option in a Food (KIMCHI) Industry

  • Choo, Kwang-Ho;Lee, Chung-Hak
    • Proceedings of the Membrane Society of Korea Conference
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    • 1999.04b
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    • pp.1-12
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    • 1999
  • In Kimchi (a salt-pickled and fermented food) manufacturing industry, the process of brining and rinsing the raw vegetable produces a vast amount of wastewater of high salinity. Instead of expensive and low-efficient conventional treatment system, brining wastewater reuse system was developed using hybrid chemical precipitation / microfiltration. In the microfiltration of chemically treated brining wastewater, comparison of flux, backwashing frequency and energy consumption was made between dead-end and crossflow filtration mode. The optimum location of neutralization step in this system was also discussed in connection with the micro filtration performance. The quality test of Kimchi prepared by the reuse system conformed the new approach was successful in terms of water/raw material (salt) savings and wastewater reduction.

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Cleaner Production Option in a Food(Kimchi) Industry

  • Choo, Kwang-Ho;Lee, Chung-Hak
    • Korean Membrane Journal
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    • v.2 no.1
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    • pp.1-8
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    • 2000
  • In Kimchi (a salt-pickled and fermented food) manufacturing industry, the process of brining and rinsing the raw vegetable produces a vast amount of wastewater of high salinity. Instead of expensive and low-efficient conventional treatment system, brining wastewater reuse system was developed using hybrid chemical precipitation/microfiltration. In the microfiltration of chemically treated brining wastewater, comparison of flux, backwashing frequency and energy consumption was made between dead-end and crossflow filtration mode. The optimum location of neutralization step in this system was also discussed in connection with the microfiltration performance. The quality test of Kimchi prepared by the reuse system confirmed the new approach was successful in terms of water/raw material(salt) saving and wastewater reduction.

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The effect of environmental factors affecting to the growth of Rhizobium japonicum (Rhizobium japonicum의 생장 및 poly$\beta$hydroxybutyric acid(PHB)의 축적에 미치는 환경요인의 영향)

  • 이기성;최영길
    • Korean Journal of Microbiology
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    • v.20 no.4
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    • pp.195-200
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    • 1982
  • Rhizobium japonicum was isolated from the nodule of soybean root grown at the reclaimed tidal land in Kang-Wha island. The effect of pH and salt concentration to the viability of the isolated strain were examined in relationship between microbial growth and accumulation of PHB. Optimal pH value for the good viability of the isolated strain was 7.0 and also, at 5.0 and 6.0 viability was favorable to large extent, but 9.0 was unfavorable. Examined the effect of salt concentration treated two times as of the salinity in the reclaimed tidal land, viability of the isolated strain showed about 30 to 40%. And also in treatment with NaCl(40g/l) whatever the pH value adopted, viability was mostly less than 10%. The amount of accumulated PHB was relatively high at low pH value(5-6) and at high salt concentrration, respectively.

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