• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1206-1211
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• 2004

This study was conducted to evaluate the effects of selenium binding yeast peptide supplementation on growth performance, tissue Se, serum glutathione peroxidase activity and meat quality in finishing pigs. A total of eighty (Duroc${\times}$Yorkshir${\times}$Landrace) pigs (82.88$\pm$1.23 kg average initial body weight) were used in a 35-day assay. Dietary treatments included 1) CON (basal diet), 2) SY1 (CON diet＋0.05％ selenium binding yeast peptide), 3) SY2 (CON diet＋0.l％ selenium binding yeast peptide) and 4) SY3 (CON diet＋0.2％ selenium binding yeast peptide). Overall period, average daily gain of pigs fed selenium binding yeast peptide diet was higher than that of pigs fed CON diet, however, there was not significant difference (p＞0.05). L＊ (lightness) value of M. longissimus dorsi was higher in SY2 than CON and SY3 (p＜0.05). a＊ (redness) value of M. longissimus dorsi was lower in CON than other treatments (p＜0.05). Selenium content in serum was increased as adding selenium binding yeast peptide compared to pigs fed CON diet. However, there was not significantly different among the treatments (p＞0.05). Selenium content of M. longissimus dorsi was higher in SY2 (0.021 $\mu$g/g) and SY3 (0.031 $\mu$g/g) than CON diet (0.008 $\mu$g/g) (p＜0.05). Selenium content of kidney was increased in SY2 I and SY3 compared to pigs fed CON and SY1 (p＜0.05). Selenium content of liver was higher in SY1 than CON (p＜0.05). In conclusion, it is suggested that selenium content could be accumulated in M. longissimus dorsi, kidney and liver by selenium binding yeast peptide supplementation, and meat color of M. longissimus dorsi could be affected by selenium binding yeast peptide supplementation.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.61-67
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• 1998

Effects of various jelly prepared with different concentrations of agar and sugars on overall acceptability of the peach jelly were investigated. The preparations of peach for experimental jelly were carried by the mixture of peach pulp and juice(MPJ), and the extract form peach(EP). The results were summarized as follows ; 1. The pH for MPJ and EP were 3.95 to 4/31, respectively, and the brix degree were 13.0% and 11.5%, respectively. 2. The jelly prepared with MPJ added 3% agar and 30% sugar were most effective in appearance, hardness, springiness and overall acceptability. The relation of samples(P<0.001) was found to be significant. On the other hand, the jelly prepared with EP was higher scored than that with MPJ in overall acceptability, but there was no significant differences between samples. 3. The Hunter values of L*, a* and b* were the highest in both the jelly prepared with MPJ and that with EP, added 2% agar and 10% sugar. However, the L*, a* and b* values of the jelly added MPJ were higher than those of the sample added EP. 4. Texture and color scores of both the jelly added EP became higher as the concentrations of agar and sugars increased and there was significant differences between samples. 5. The relation between springiness and overall acceptability, and L* value of the jelly added MPJ showed negative at P<0.05 and that between springiness and overall acceptability of the jelly added EP also showed negative.

• Journal of Nutrition and Health
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• v.2 no.4
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• pp.173-181
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• 1969

Since 1959 ${\beta}-aminoethylphosphonic$ acid was discovered in the living organism, the biosynthesis and biological functions of aminophosphonic acids have been extensively studied. The author designed and carried out this study for 14 weeks to find out the metabolic function of Ethylaminophosphonic acid (AEP) and it's utilization in the living body. Sixty rats, thirty males and thirty females aged $40{\pm}5$ days were divided into two parts, one for alanine supplemented as control group and the other for AEP as experimental group to compare metabolic pathway of ordinary amino acid with that of AEP. Both alamine and AEP group were divived into two subgroups according to the level of supplements, 0.1% and 0.2% of the diet. The major components of the diet in this study were composed of 20% casein, 72% Sugar, 4% fat, 4% salt Mixture, and all kind of Uitamins in adeguate amount. For comparision of biological values between experimental and control group in terms of body weight, uninary nitrogen, creatinine excretion and final orgam weight, there were no statically significant difference in these respects. This meant AEP could be utilized in the body as much as alanine could. Urinary phosphorus excretion was determined by developing the blue color to read on the Spectronic 20. Statistically insignificance in the urinary phosphorus excretion between experimental and control group was observed in spite of the supplementation of phosphorus of AEP for experimental group in the diet. The level of blood phosphorus was higher in experimental group than that in control group this result supported above result. In the analysis of fat and nitrogen contents in the liver, AEP group showed slightly higher than control in both respects. But it was noteworthy 0.2% AEP group in both sex were higher than 0.1% AEP in liver fat content. Histological examinal of internal organs liiver, lung, spleen, heart, kindey, adrenal and sex organs showed no changes in all groups included in this study. The group supplemented higher level of diet. by alanine 0.2% and AEP 0.2% stayed on less body weight gain and lower liver weight. This result could be interpreted that amino acid imbalanced condition was arose in the body.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.356-361
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• 1995

This study was conducted to know the quality of marketed green teas which were devided into high, middle and low grade according to the price. we examined the content of water, ash, total nitrogen, tannin, caffeine, chlorophyll and color value and did sensory evaluation. The results were as follows: 1) The content of water was 2.17-3.67％ and content of ash was 4.50-5.17％, there were no significant difference in each grade. 2) The content of total nitrogen was 4.38％ in high grade, 4.60％ in middle grade and 4.68％ in low grade. 3) The content of tannin was 11.09％ in high grade, 14.22％ in middle grade and 14.44％ in low grade, middle and low grade were significantly higher than high grade. 4) The nitrogen rate to tannin (N/T) was 39.5％ in high grade, 32.6％ in middle grade and 32.70％ in low grade, N/T rate of high grade was significantly highest than others. 5) The content of caffeine is 1.78％ in high grade, 1.32％ in middle grade and 0.92％ in low grade, high and middle grade were significantly higher than low grade. 6) The content of total chlorophyll is 297.37 mg％ in high grade, 192.89 mg％ in middle grade and 204.79 mg％ in low grade, chlorophyll a was 69.23 mg％ in high grade, 51.99 mg％ in middle grade and 63.42 mg％ in low grade, and chlorophyll b was 228.47 mg％ in high grade, 131.21 mg％ in middle grade and 141.63 mg％ in low grade. 7) Yellow value of high and middle grade were significantly higher than low grade, but blue and red value were no significant diffrence in groups. 8) In sensory evaluation, appearance, taste, odor of high grade were better than others and total score was 15.25 in high grade, 12.97 in middle grade and 9.80 in low grade. 9) Price had a positive correlation with caffeine, appearance and taste, but a negative correlation with tannine. NT rate had a negative correlation with tannine, but a positive correlation with caffeine.

• Food Science and Preservation
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• v.17 no.4
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• pp.494-499
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• 2010

Pasteurization by radiation was performed to improve the microbiological quality of fresh yam juice. Samples were irradiated at doses of up to 5 kGy and microbiological, physicochemical, and sensory qualities were investigated during storage at 5oC for 8 days. Total aerobic bacterial, coliform bacterial, and yeast and mold counts in pre-irradiation samples were 7.09, 6.91, and 3.42 log CFU/g, respectively. Total aerobic bacterial and coliform counts fell significantly, in a dose-dependent manner, after irradiation, and these organisms were completely eliminated after 1 day of storage when 3 kGy or 5 kGy of radiation was applied. Yeast and molds were eliminated by irradiation at 3 kGy. Irradiation reduced sample viscosity. The $L^*$ value decreased after irradiation, whereas the $b^*$ value rose. Sensory evaluation testing revealed no significant difference between control samples and those irradiated with 1 kGy, except in color and texture, but sensory scores fell when irradiation of 3 kGy or over was employed, except in the taste domain. The results indicate that gamma irradiation with 1 kGy is effective to ensure the microbiological safety of fresh yam juice, without significant alteration in sensory characteristics, although further work should seek to reduce the detrimental effects of irradiation.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.6
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• pp.1194-1202
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• 2012

Remotely sensed satellite images can be applied to monitor and obtain land surface information on inaccessible areas. We classified paddy field area in North Korea based on on-screen digitization with visual interpretation using 291 RapidEye satellite images covering the whole country. Criteria for paddy field classification based on RapidEye imagery acquired at different time of rice growth period was defined. Darker colored fields with regular shape in the images with false color composite from early May to late June were detected as rice fields. From early July to late September, it was hard to discriminate rice canopy from other type of vegetation including upland crops, grass, and forest in the image. Regular form of readjusted rice field in the plains and uniform texture when compared with surrounding vegetation. Paddy fields classified from RapidEye imagery were mapped and the areas were calculated by administrative district, province or city. Sixty six percent of paddy fields ($3,521km^2$) were distributed in the west coastal regions including Pyeongannam-do, Pyeonganbuk-do, and Hwanghaenam-do. The paddy field areas classified from RapidEye images showed less than 1% of difference from the paddy field areas of North Korea reported by FAO/WFP (Food and Agriculture Organization/World Food Programme).

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.448-455
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• 2004

Changes in quality characteristics of Bijijang (fermented soybean curd residus) prepared at $35^{\circ}C\;and\;40^{\circ}C$ for 0, 12, 24, 36, and 48 hr were investigated. Acidity of Bijijang increased, whereas pH and Hunter's color values decreased during fermentation. Immediately after Bijijang preparation, ${\alpha}-and\;{\beta}-amylase$ activities were very low, ${\beta}-Amylase$ activity during fermentation increased rapidly, with those fermented at $40^{\circ}C$ higher than at $35^{\circ}C$. Neutral pretense activity was significantly higher than acidic pretense activity, and increased gradually after 12 hr. Change in total nitrogen content in Bijijang was insignificant, whereas contents of amino-type and water-soluble nitrogens increased significantly during fermentation. Major free amino acids of Bijijang were Arg, Pro, Glu, Thr, Ser, and Lys at initial fermenting stage, and, as fermentation progressed, contents of Cys, Met Glu, Ile, Leu, and Phe increased. Reducing sugar contents of Bijijang fermented at $40^{\circ}C$ were higher than those fermented at $35^{\circ}C$. Sucrose content decreased and glucose content increased. Glucoside (genistin and daidzin) contents decreased and aglycone (genistein and daidzein) contents increased during preparation of Biji and fermentation of Bijijang. Contents of free sugars and isoflavones were higher in Bijijang fermented at $40^{\circ}C$ than at $35^{\circ}C$. Based on these results, fermentation at $40^{\circ}C$ for 48 hr was determined to be optimum fermentation condition for Bijijang.

• Applied Biological Chemistry
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• v.48 no.3
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• pp.240-245
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• 2005

Response surface methodology was used to investigate clarification characteristics (turbidity, brown color, soluble solid, total sugar and reducing sugar) of enzyme in pomegranate extract. Enzyme was treated at 16 conditions including independent variables of temperature ($35{\sim}55^{\circ}C$), time ($30{\sim}70\;min$) and concentration ($0.02{\sim}0.10%$) based on central composition design. Turbidity was decreased with increase of enzyme concentration, and the minimum value of turbidity was 0.04 (OD) when 0.08% enzyme was treated at $37.99^{\circ}C$ for 60.90 min. Total sugar was affected by all treatment conditions and the maximum value was 8.37% when 0.03% enzyme was treated at $39.28^{\circ}C$ for 42.04 min. Reducing sugar and soluble solid were largely affected by enzyme concentration, and the maximum value of reducing sugar was 7.22% when 0.02% enzyme was treated at $42.96^{\circ}C$ for 46.21 min. The maximum value of soluble solid was 8.13% when 0.02% enzyme was treated at $46.91^{\circ}C$ for 42.13 min.

• Journal of Animal Science and Technology
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• v.44 no.3
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• pp.351-360
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• 2002

The Korean fresh pork loins in vacuum packaged were obtained from three different Korean export companies and investigated for microbiological and sensory properties. The fresh pork loins were stored at 2$^{\circ}C$ for 50 days and analyzed with an interval of 5$\sim$10 days. The results were as follows: The overall numbers of total plate counts and coliform bacteria were higher in swab method than in meat sampling method. The total plate counts in the loins from the company I were maintained low levels ($\prec$10$^5$ cfu/$cm^2$ or $\prec$10$^5$ cfu/g) for entire storage periods(50 days at 2$^{\circ}C$), whereas the loins from the company III had high levels when they were compared to the domestic standard for the allowance limit. The samples from the company III showed that total plate counts were over 106 after about 30 days when determined by meat sampling method and total plate counts were over 106 after 15 days when determined by swab method. The overall numbers of coliform bacteria were also significantly lowest in the samples from the company I, whereas they were highest in the company III. Therefore, all meat companies will have to make an effort to prevent bacterial contamination in each stage such as slaughtering, marketing and consumer in order to ensure the production of safe meat and the extension of shelf-life. For fresh products, scores of intramuscular fat were higher in samples form the companies II and III than those from the company I when visibly evaluated with the standard. There were no significant differences in scores of meat color, drip and fresh meat flavor. However, the samples from the company I had the lowest score of off-flavor and highest score of overall acceptability. For cooked products, there were no significant differences in meat flavor, off-flavor, juiciness and overall acceptability.

• Applied Biological Chemistry
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• v.29 no.2
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• pp.130-137
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• 1986

The five fish meal kojis which contained various ratios of barley were prepared and processed to produce six different fish-soy sauces. The chemical compositions including enzyme activities during fermentation were determined and sensory evaluation was done and changes of absorbance during heating process were also measured. The contents of reducing sugar increased until 12 hours, then slightly decreased and maintained constant level after 36 hours during koji making. The contents of total nitrogen were proportional to the amount of fish meal used in koji. The activities of amylase and protease were increased until 48 hours and then were not changed during koji making. The contents of reducing sugar were increased until 50 days and then were not much changed during koji making. The contents of nitrogen and amino nitrogen in sauces were increased gradually during fermentation. The total acid contents of sauces were increased until 70 days, after which it was constant during fermentation. The absorbances of sauces were increased with time during heating process. In sensory test, the fish-soy sauce the ratio of fish meal: barley of which was 10 : 16 received the highest score for flavor of sauce and the conventional soy sauce, for color and taste in a soup test. Fish-soy sauce resulted good quality when the ratio of fish meal to barley was 10 to 13 and 10 to 16.