• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.759-765
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• 2005

This study was carried out to investigate the feeding effects of fermented wild grape by-product on pork meat qualities. The samples consisted of the pork not fed fermented wild grape byproduct(FWG-X) and the pork fed fermented wild grape byproduct(FWG-O). The moisture, crude protein, crude fat and crude ash were not significantly different between samples. The cholesterol and TBARS of FWG-O were lower than those of the FWG-X, and the salt soluble protein extractability of FWG-O was higher than that of the FWG-X(p<0.05). The calorie, cooking loss, water holding capacity, pH and volatile basic nitrogen were not significantly different between FWG-X and FWG-O. The meat colors of the a and b value of FWG-O were higher than those of the FWG-X, and in case of the fat color, the a value of FWG-O was higher than that of the FWG-X. The hardness, springiness, cohesiveness, gumminess, chewiness and shear force were not significantly different between FWG-X and FWG-O. The total amino acid contents of FWG-X and FWG-O were 74.35 and 69.59g/100g protein, respectively, The raw meat color of FWG-O was higher than that of the FWG(p<0.01), and the cooked meat color(p<0.05), taste(p<0.001), flavor(p<0.001), juiciness(p<0.01) and palatability(p<0.01) were superior to those of the FWG-X. This study showed that fermented wild grape by-product decreased the cholesterol content and lipid oxidation with enhancing the sensory score.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.117-124
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• 1983

Qualify changes of the precooked frozen sardine (Sardinops melanosticta) during frozen storage were investigated by measuring extractable protein, expressible drip, available lysine and lipid oxidation as peroxide value. Fresh sardine was dressed, washed in chilled water, cooked in boiling water to have $55^{\circ}C\;and\;70^{\circ}$ at the center of the body, frozen at $-40^{\circ}C$, and finally stored at $-20^{\circ}C$ for 84 days. The quality factor mentioned above were determined in both ordinary and dark muscle at 14 day intervals through the period of storage. When cooked at $70^{\circ}C$, the changes in expressible drip were less than that of raw and the one cooked at $55^{\circ}C$. In observation of the extractability of muscle protein, no great change in extractable sarcoplasmic protein was observed, the extractable myofibrillar protein, however, showed a tendency to decrease during the period of frozen storage, accompanying the increase of the alkali-soluble protein. That was more excessive in ordinary muscle than dark muscle. Lipid oxidation of dark muscle was faster than that of ordinary muscle. Acid value was not changed, and peroxide value of the samples cooked at $70^{\circ}C\;and\;55^{\circ}$ was higher than that of raw at the early stage of the storage, after 40-50 day storage, it became lower than that of raw muscle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.214-219
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• 1998

This study was carried out to investigate the changes of physicochemical and sensory characteristics according to cold storage period of the vacuum-time beef loin. The pH was decreased for 10 days, and then was increased gradually during storage time. The lactic acid content during the initial storage was 483mg/100g, after storage for 10 days it was increased significantly (p<0.05) to 625mg/100g, and then was decreased with storage time. Regarding of color difference, the L values were 41.0~42.5, but after storage for 40 days they were increased significantly(p<0.05) to 46.2, the a and b values wee 17.3~14.3 and 7.2~5.8, respectively, they were no significant differences depending n storage time. The shear force values showed 584 and 560g for 0 and 10 days, respectively but after storage for 20 days it was decreased significntly(p<0.05) to 299g. The myofibrillar protein extractability was no significant difference for 20 days, howener, it was increased remarkably at 30 days(p<0.05). The myofibrillar fragmentation index was increased significantly (p<0.05) on 20 and 40 days, and the Mg-ATPase activity of myofibrils was increasd to 30 days. The free amino acid was increased during storage periods. The composition of amino acid was composed of glutamic acid, alanine, valine and lysine, which were predominant amino acids as 45%. The total free amino acid was increased 182.18mg/100g to 40 days. The raw meat aroma showed no significant changes during storage time, but the tenderness was increased until 30 days(p<0.05). The color was superior from 20 to 30 days. The taste of cooked meat indicated significant changer to 30 days, but was significantly inferior(p<0.05) at 40 days, the aroma was superior until 30 days(p<0.05). The palatability was superior between 20 and 30 days.

• Korean Journal of Soil Science and Fertilizer
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• v.50 no.1
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• pp.12-20
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• 2017

Various types of organic materials could affect differently immobilization of cadmium (Cd) and its uptake by plant grown in soil. Therefore, this study was conducted to evaluate effect of different organic materials in reducing Cd phytoextractability in contaminated arable soil. To do this, rice straw and composted manure were selected as organic materials and applied at the rate of 0, 15, 30, and $45Mg\;ha^{-1}$ in Cd contaminated arable soil with $6.5mg\;kg^{-1}$ of total Cd. Radish (Raphanus sativa L.) was seeded and grown for 50 days to evaluate Cd phytoavailability with different organic materials. Composted manure was more effective to decrease $1M\;NH_4OAc$ extractable Cd concentration and increase pH of soil than rice straw. $One\;M\;NH_4OAc$ extractable Cd concentration significantly decreased with increasing application rate of composted manure. Tendency of Cd uptake by radish plant with application of different organic materials was similar to that of $1M\;NH_4OAc$ extractable Cd concentration and soil pH. Changes of soil pH with application of straw and composted might be one of factors to determine extractability and phytoavailability of Cd in this study. Radish yield significantly increased with up to $45Mg\;ha^{-1}$ of composted manure application but did not with straw application. In the view point of Cd phytoextractability and plant productivity, it is recommended to apply composted manure rather than straw in Cd contaminated arable soil.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.377-388
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• 1985

The changes in protein fractions and its gel electrophoretic pattern of rapeseeds (Brassica napus L) were investigated during germination at $25^{\circ}C$ under dark condition. The major protein fraction was found to be albumin 25.0%) and globulin (24.6%). Both fractions were decreased throughout germination, particularly significant for albumin, while prolamine(2.2%) and glutelin (1.8%) showed an initial decrease followed by a slow increase at the later stage of germination. The initial 5-6 peaks of gel electrophoresis were reduced to a few after 45 hours. The absorption spectrum at the range of 400-700 nm showed a significant increase in absorbance for sodium hexametaphosphate (SHMP) extract of rapeseeds. The protein extractability with SHMP was not significantly affected by germination.

• Journal of the Korean Chemical Society
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• v.36 no.4
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• pp.546-551
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• 1992

Reaction mechanism on the solvent extraction of nickel(Ⅱ) with N-benzylisonitrosoacetylacetone imine(HIAANB) was studied spectrophotometrically. Absorbance was measured by changing the ligand HIAANB concentration in the chloroform organic phase and the pH values in the agueous solution phase. From the absorbance data, the reaction rate was found to be the first order for HIAANB concentration and the inverse first one for [$H^+$]. The rate determining step of the extraction reaction and the rate equation are as follows; $Ni^{2+}$＋HIAANB ${\to}$ Ni-IAANB$^+$＋$H^+$ -d[Ni$^{2+}$] / dt = K'[Ni$^{2+}$][HIAANB]$_0$ / [H$^+$] Calibration curve for the spectrophotometric determination of nickel(Ⅱ) ion in the aqueous solution was linear below the concentration of 1.17 ppm at the optimum experimental condition. And the ligand-to-metal ratio, the relationship between extractability and pH of the aqueous phase, and the effect of diverse ion on the determination of nickel(Ⅱ) ion were examined.

• Horticulture, Environment, and Biotechnology : HEB
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• v.59 no.6
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• pp.775-786
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• 2018

To test the hypothesis that humic acid (HA), anaerobically digested pig slurry filtrate (APS), and their combination would differently affect the chemical speciation and extractability of metals (cadmium, copper, and zinc) and their uptake by plants, we conducted a pot experiment using wormwood in two texturally contrasting soils (sandy loam and clay loam) collected from a field near an abandoned Cu mine. Four treatments were laid out: HA at $ 23.5g\;kg^{-1}$ (HA), APS at $330mL\;kg^{-1}$ (APS), HA at $ 23.5g\;kg^{-1}$ and APS at $330mL\;kg^{-1}$ (HA + APS), and a control. Each treatment affected the chemical speciation and mobility of the metals, and thereby resulting in variable patterns of plant biomass yield and metal uptake. The APS supported plant growth by increasing nutrient availability. HA supported or hindered plant growth by impacting the soil's water and nutrient retention capacity and aeration, in a soil texture-dependent manner, while consistently enhancing the immobilization of heavy metals. Temporal increases in whole-plant dry matter yield and metal accumulation suggested that the plants were capable of metal hyperaccumulation. The results were discussed in terms of the mobility of metals and plant growth and corroborated by the $^{15}N$ recovery of soil- and plant-N pools under H and HS treatments. Therefore, for effective phytoremediation of polluted soils, an appropriate combination of plant growth promoters (APS) and chelating agents (HA) should be predetermined at the site where chemical stabilization of pollutants is desired.

• Korean Journal of Soil Science and Fertilizer
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• v.10 no.4
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• pp.211-217
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• 1978

Laboratory experiment was conducted to investigate the changes in the amount of inorganic phosphorus forms in soils incubated by preaddition of two kinds of phosphorus fertilizer and to various methods of available soil P. The results are summarized as following. 1. The content of Al-P form was higher in cultivated upland soil than in noncultivated soil and that of Fe-P was higher in clayey soil than in sandy soil. 2. The amount of Al-P was increased greatly by addition of Triple superphosphate and Al-P and Ca-P were increased by addition of Fused phosphate but only a little amount of Fe-P was increased by both two fertilizers. 3. The magnitute of available soil P values of different methods was in order of Bray No. 2-P>Lancaster-P${\fallingdotseq}$Bray No. 1-P>Truog-P>Olsen-P in case of addition of Triple superphosphate, while it was Lancaster-P >Bray No. 2-P>Truog-P>Bray No.1-P>Olsen-P in case of addition of Fused phosphate. 4. Extractability of soil P by variouse extractants for determining avaliable soil p was in order of Al-P>Ca-P>Fe-P but the extractability of Fe-P by Bray No. 1 and Bray No. 2 methods was very slight. 5. Bray No. 1, Bray No. 2 and extractants was more Olsen extractable about Al-P in soil than Ca-P but Lancaster and Truog metho is was more extractable about Ca-P than Al-P.

• Korean Journal of Food Science and Technology
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• v.2 no.2
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• pp.8-16
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• 1970

Exploitation of leaf protein concentrates for human consumption is very important. Leaf protein concentrates can be easily prepared by mechanically mincing leaves material and press it for getting the juice. Crude protein can be separated from the juice by aging, adjusting the pH, or heating to $75-80^{\circ}C$ etc. This report deals with the extractability of total-N from 69 species of fresh leaves by mechanical process, and then compared the recovery of leaf protein concentrates from leaf extracts by treating with TCA, pH adjustment and heating. Results are summarized as follows. 1. In general, the greater the content of total-N of leaves the greater the percentage extraction. Extraction of the juice from leaves is needed at least two times. The simple equations are constituted between the total-N (T; %) and the first and second extractability ($E_1,\;E_2;\;%$) of the total-N of leaves, as follows: $E_1=0.8168T\;E_2=0.1830T$ 2. The optimum pH value for coagulating protein from extracts is considered to be 3.5 to 4.5. However, the products of leaf protein concentrate by the pH adjustment of extracts are generally dull in color with rich elasticity. 3. Recoveries of the leaf protein concentrate from extracts by treating methods were in the following order of TCA treatment> pH 4 treatment> pH 3 treatment> heat treatment. The yield of leaf protein concentrates decreased bout 10% with pH 4 treatment, 11.4% with pH 3 treatment, and 14.8% with heat treatment compared with the TCA treatment. 4. The heat treatment is the most benifitial method for the production of leaf protein concentrates with regard to properties of texture, color and yield of products and easiness of the treatment method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1784-1791
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• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.