• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.191-198
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• 2009

The objective of this study was to investigate the effects of different amounts of pumpkin powder on the quality characteristics of hobakpyeon using physicochemical and sensory properties, as well as on its retrogradation rate during storage. As the amount of pumpkin powder increased, the following effects on the quality characteristics were observed: moisture and amylose contents decreased while protein content increased (p<0.05), and in vitro protein digestibility (IVPD) decreased (p<0.05). Levels of slowly digestible starch and resistant starch fractions increased, while the content of rapidly digestible starch decreased. The starch digestion index and rapidly available glucose content also decreased. Among the physical properties, the L-value decreased while the b-value increased (p<0.05). Texture profile analysis revealed that all textural properties except adhesiveness decreased, and presented significant differences in hardness and chewiness (p<0.05). Sensory properties such as color, flavor, and sweetness increased while others such as wetness and chewiness decreased (p<0.05). Effects on the physicochemical properties during refrigerated storage were also compared between the control and 9% hobakpyeon (9%HP). According to the results, moisture content gradually decreased in the 9%HP compared to the control. Amylose content significantly increased in 9%HP whereas no significant changes were observed in the control. In both types of hobakpyeon, IVSD decreased significantly, showing higher values in 9%HP, whereas mechanical hardness increased, showing lower values in 9%HP. The L-value decreased significantly in the 9%HP whereas no significant changes were observed in the control. In conclusion, the above results suggest that hobakpyeon with low IVSD may be obtained by the addition of 9% pumpkin powder, and also showed that pumpkin powder delayed the rate of retrogradation in 9%HP during storage.

• Journal of the Korean Society of Industry Convergence
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• v.26 no.6_2
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• pp.1047-1053
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• 2023

An experimental study was performed on the collision nozzle system that generates microbubble by air self-suction using a venturi nozzle. This study experimentally investigates the pressure of a pump and a dissolution tank, water flow rate, air self-suction amount and microbubble generation amount. The experimental conditions were varied by changing the diameter of the collision nozzle (d_e=4,5,6,7,8mm), the pumping power(0.5hp, 1.0hp) and the capacity of the dissolution tank(4.4L, 8/8L). The pressure change of the pump according to the outlet diameter of the collision nozzle showed that the 1.0hp pump power operated more stably than the 0.5hp pump. The pressure change in the dissolution tank was shown to decrease rapidly as the outlet diameter of the nozzle increased. The flow rate of recirculating water was shown to increase as the nozzle diameter increased. Additionally, it was shown that the pump capacity of 1.0hp increased the flow rate more than that of 0.5hp. The self-suction air flow rate was shown to occur above d_e=6mm, and the air flow rate increased as the nozzle diameter increased. Also, as the pump capacity increased, the self-suction amount of air increased. It was shown that the amount of microbubble less than 50mm generated was maximum when the nozzle diameter was 6mm, the pump power was 1.0hp, and the dissolution tank capacity was 8.8L.

• Journal of Korean Electronics
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• v.25 no.11
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• pp.43-44
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• 2005

• The monthly packaging world
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• s.218
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• pp.80-83
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• 2011

• The monthly packaging world
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• s.186
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• pp.58-63
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• 2008

• Kyungpook Mathematical Journal
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• v.25 no.1
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• pp.5-13
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• 1985

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.44-50
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• 2014

We evaluated the enzyme inhibitory activity of germinated rough rice (Oryza sativar L.) treated by high pressure (30MPa) for 24 h (HP24) and 48 h (HP48). In rice germinated for 1 day, the ${\alpha}$-glucosidase inhibitory activity reached its highest level, 68.32%, at HP48. The ${\alpha}$-amylase inhibitory activity increased from 32.66-57.00% at HP0, to 43.67-74.82% at HP48. On the other hand, the inhibitory activity of angiotensin-converting enzyme increased from 27.98% to 49.42% over the course of the second day of HP48. The inhibitory activity of xanthine oxidase peaked of 67.51% at HP48 and subsequently decreased. Lipase inhibitory activity increased from 24.04-47.91% at HP0, to 29.62-64.63% at HP48. These results provide useful information for the use of germinated rough rice as a functional food material and demonstrate that high-pressure treatment during the germination process efficiently increase enzyme inhibitory activity.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.2
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• pp.188-196
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• 2010

The objective of this study was to characterize the litter sizes in Huanghuai goats with high prolificacy (HP, five or more kids born per litter on at least one occasion), and to compare their peripheral blood concentrations of progesterone and estradiol with those of goats with poor prolificacy (PP, up to three kids born per litter on any occasion). The circulating concentrations of progesterone and estradiol were measured by radioimmunoassay from daily blood samples taken during natural estrus cycles and at 1-5 days after ovariectomy. Estrus was synchronized using two doses of a prostaglandin analog. Litter size for the HP goats increased up to a parity of five and decreased thereafter. The percentage of goats with litter sizes of $\geq$4 from parities 3 to 6 ranged from 44.5% to 58.3%. Although small differences in litter size were obtained for goats of parities three, four and six relative to five, parity five does had the highest mean litter size. Progesterone concentrations began to rise earlier and were higher in the HP than in the PP goats on most days of the luteal phase, but not during the follicular phase of the cycle or after ovariectomy. There was a significant difference between the two groups (p<0.05) in the magnitude of the progesterone plateau. Mean estradiol concentrations in the HP group remained significantly higher than in the PP group (p<0.05) during the estrus cycle. There were two estradiol peaks in the HP goats during the early luteal phase, but only one in the PP group. Measurements of individual corpora lutea (CL) in vitro showed that there was a greater prevalence of small CL (<6 mm in diameter) in the HP group than in the PP group (p<0.05). After ovariectomy, the estradiol level on day 1 was significantly higher than at the nadir during the estrus cycle in both the HP (p<0.01) and PP (p<0.05) goats, while levels decreased by 12.3% and 26.2% respectively compared with the mid-luteal period in HP and PP goats (p<0.05). The overall mean estradiol concentrations in HP goats were lower than in the PP group, but no significant differences were found between groups at 1-5 days after ovariectomy.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.12
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• pp.1999-2007
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• 2020

Objective: This study was aimed to investigate the muscle-specific beef color stability at normal and high ultimate pHs. Methods: The impact of muscle (Longissimus lumborum [LL] vs psoas major [PM]) and pH (normal ultimate pH [Np] vs high pH dark cutting beef [Hp]) on color stability, indicated by basic color traits, metmyoglobin reducing activity (MRA) and oxygen consumption (OC), as well as the lipid oxidation, were determined over 7 days of display at 4℃. Results: Hp-LL had the highest pH (6.92), followed by Hp-PM (6.01), Np-PM (5.76), and Np-LL (5.52). Hp-LL had increased (p<0.05) a^⋆, chroma and % oxymyoglobin during display. Hp-LL also had the highest metmyoglobin (MMb) reducing activity and OC among all the samples, thus, the greatest color stability, although very dark throughout storage, with lowest values for lightness (L^⋆) and yellowness (b^⋆). Np-LL also exhibited relatively high color stability, as a result of its lower % MMb and OC and higher MRA than psoas muscle samples. The 0.2 unit difference of the pH between Hp and Np psoas muscle, resulted in the difference of the color intensity, not the color stability. Interestingly, high pH psoas muscle (Hp-PM) did not have better color stability than Np-PM, and in fact had lower color stability than even Np-LL. The similar level of OC and lipid oxidation cannot explain the difference in color stability between Hp-PM and Np-LL. Conclusion: The Hp does not always show better color stability compared with Np beef, which depends on the muscle type. The balance of MRA and OC is important to keep the color in great intensity and stability in the meantime.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.237-246
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• 2008

Four different pork loaves were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP(hot air dried sweet persimmon powder)/FP(freezer dried sweet persimmon powder), respectively. HP and FP(3% and 6%) were added into ground pork loin separately. A control without persimmon powder were used for comparison. Patties were cooked to 74℃ in electric oven, after cooling, the aerobic packaged meat loaves were stored at 5℃. The moisture and crude ash were higher in the FP-6%, and the crude protein and crude fat were no different among the samples. The pH in control sample was significantly higher(p<0.05) than those of treatment group, however no significant difference was found among the 4 treatments. The TBARS(thiobarbituric reactive substance) values of all samples showed a tendency of increasing value along the storage days. The TBARS and a* value increased(p<0.05) as the addition ratio of HP/FP increased, respectively. With regard to microorganisms, the number of total aerobic bacteria were lower than 3.11 log10 CFU/g. In sensory evaluation, meat loaves containing persimmon powder resulted in a high overall acceptability, although they were not significantly different in overall acceptability.