• Food Science of Animal Resources
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• v.23 no.3
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• pp.236-249
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• 2003

To investigate the effects of dietary conjugated linoleic acid 011 changes of physicochemical properties of pork. Twenty pigs were divided into 5 treatment groups and subjected to each experimental diet(0, 1.25% and 2.5% CLA for 2 weeks, 1.25% and 2.5% CLA for 4 weeks, as total fed diet before slaughtering(about 110 kg). Pork loin samples were aerobically packed and stored for 14 days at 4$^{\circ}C$. Samples were then analyzed for general compositions, physicochemical characteristics and sensory evaluation. pH value of CLA fed group pork was significantly increased than that of control group(p<0.05). Crude fat content of CLA treated group pork was significantly higher than the control pork(p<0.05), but there were no significant differences in crude protein, crude ash and total moisture contents between control and CLA treated groups. AU CLA fed group pork showed higher WHC value than control pork. Drip loss was significantly lower compared to those of control porks. No significant differences in lean meat and fat color(CIE L*, a*, b*) were observed between control and the CLA treated group porks. Meanwhile, CLA pork tended to be lower in content of total heme pigment compared to control pork. No remarkable differences were found in sensory properties(color and drip loss) among control and CLA diet-fed group porks. Marbling score and acceptability were significantly increased in CLA diet-fed pork compared to the control pork.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.297-305
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• 2006

This study was conducted to evaluate the quality characteristics of low-fat emulsion type sausages containing 0% tomato powder (C), 5.0% ground raw tomato paste (T1) and 0.5% freeze dried tomato powder (T2) during storage at $5{\pm}1^{\circ}C$ for 30 days. The crude protein content of T2 was significantly lower (p<0.05) than that of the other sausage types. Moisture, crude fat and crude ash contents of the sausages during storage were not affected by the addition of tomato. The pH and shear force ($kg/cm^2$) values of C were significantly higher (p<0.05) than those of T1 and T2. There was no significant difference among the different sausages in cooking loss, ranging from $13.00{\sim}14.98%$. The WHC values of T1 and T2 were significantly higher (p<0.05) than that of C. The values of TBARS were significantly (p<0.05) increased for ail sausages following storage. The TBARS value (mg MA/kg) of C was significantly higher (p<0.05) than those of T1 and T2 at 15 days of storage, however T1 was significantly higher (p<0.05) than the other sausages after 30 days of storage. The meat color values tended to decrease with increased storage time. Microorganism analysis revealed that all sausage types did not reach $4.4log_{10}CFU/g$ until 30 days of storage. The texture, brittleness, Hardness, and springiness of each sausage type were not significantly different after 1 day of storage, while the cohesiveness, gumminess and chewiness of T1 and T2 were significantly higher (p<0.05) than that of C. T1 and T2 sausages had a slightly higher score regarding color, aroma, tenderness and overall acceptability, however the sensory evaluation score among the different sausage types was not significantly different (p>0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.

• Food Science of Animal Resources
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• v.33 no.4
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• pp.531-541
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• 2013

This study was performed to investigate the antioxidant effect of Sansa (Crataegi fructus) extract in vitro, and to evaluate the functional effects of Sansa powder addition on the quality properties and storage characteristics of Tteokgalbi. Total polyphenol and flavonoid contents of Sansa extract were found to be 127.00 mg/g and 54.05 mg/g, respectively. The DPPH radical scavenging activity of Sansa extract was high and it was similar to the BHA and BHT. The Tteokgalbi was prepared by 0% (N), 0.1% (S1), 1% (S2), and 2% (S3) of the Sansa Powder. Addition of Sansa powder decreased the protein and lipid contents, but the ash content was significantly increased (p<0.05). Increasing the amount of Sansa powder in the pork Tteokgalbi tended to increase the water holding capacity (WHC) values and the cooking loss (p<0.05). The addition of Sansa powder increased the hardness and chewiness values, but did not affect the cohesiveness and springiness values. In the sensory evaluation, the S3 Tteokgalbi had the best score in color. Values of pH, total microbial counts, thiobarbituric acid (TBA) and volatile basic nitrogen (VBN) values decreased significantly added Sansa powder relative to the normal (p<0.05). The S3 Tteokgalbi was significantly (p<0.05) more effective for delaying lipid peroxidation than the other groups. Sansa powder addition increased the L (lightness) and a (redness) values. Therefore, the results demonstrate that adding the Sansa powder to the pork Tteokgalbi tended to improve antioxidative and antimicrobial effects during the chilled storage period.

• Applied Biological Chemistry
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• v.28 no.2
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• pp.68-75
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• 1985

Laboratory experiments were conducted to investigate the effect of compost and humic acid treatment on adsorption of Cd, Zn, and Cu in soils. Three soils differing in physical and chemical properties used in this experiments were Bonyrang (Typic Udifluvents) SL, Gangseo (Aquatic Eutrochrepts) L, and Gyorae (Typic Distrandepts) SiL. Adsorption of Cd, Zn, ana Cu on the soils followed Langmuir isotherm up to 75 ppm of initial concentration. The adsorption maxima of Cd, Zn, and Cu for the Bonryang soil, the lowest in pH, organic matter content, and CEC, were the lowest of the three soils. Although the Gyorae soil derived from volcanic ash was the highest in organic matter content and CEC, the adsorption maxima of heavy metals for the Gyorae soil were lower than those for the Gangseo soil of which organic content and CEC were intermidiate. The adsorption maxima/CEC ratios for the Bonryang, the Gangseo, the Gyorae soils were found to be in the range of $23{\sim}27%,\;28{\sim}57%$, and $11{\sim}14%$ respectively The bonding energy constants of Cd, Zn, and Cu for the soils were in the order of Gangseo>Bonryang>Gyorae soils. The adsorption maxima of Cd, Zu, and Cu for the Bonryang soil increased with compost treatment by $100{\sim}210%,\;90{\sim}230%$, and $130{\sim}290%$ respectively, while little difference was observed when the soil was treated with humic acid Bonding energy constants of Cd, Zn, and Cu for the Bonryang soil increased significantly with compost treatment, and showed insignificant correlation with humic acid treatment.

• Microbiology and Biotechnology Letters
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• v.38 no.3
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• pp.283-288
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• 2010

Yam (Dioscorea spp.) has been used as important edible and medicinal natural resource in worldwide and D. alata L. is most popular nourishment among the yam. In this study the composition, color, antioxidation and antimicrobial activity of D. alata Gyeongbuk No. 6 (GB-6), which was established in Gyeongbuk Agricultural Research & Extension Services, Andong, Korea, was compared to those of D. batatas Gyeongbuk No. 1 (GB-1), a major domestic cultivation species. Water content of GB-6 was $78.02{\pm}0.16%$, which is slightly lower than that of GB-1 ($82.6{\pm}0.07%$). The contents of crude protein, crude fat, crude fiber and ash of GB-6 were 0.95, 0.26, 0.85 and 0.70%, whereas those of GB-1 were 1.58, 0.15, 1.39 and 0.88%, respectively. Analysis of color using colormeter showed that the GB-6 is slight dark-yellow than GB-1, and total polyphenol content of GB-6 was 2-fold higher compared than that of GB-1. Sequential organic solvent fractions from methanol extract of GB-6 showed that the ethylacetate fraction has highest total polyphenol ($144.1{\pm}3.20\;mg/g$). Determination of antioxidation activity showed that the ethylacete fraction and water fraction has strong DPPH radical scavenging activity ($IC_{50}=78.32\;{\mu}g/mL$) and reducing power, respectively. In antimicrobial activity assay, the n-hexane and ethylacetate fraction showed antibacterial activity against B. subtilis, L.monocytogenes, S. epidermidis, S. aureus, P. vulgaris, and S. typhimurium. These results provide the possibility of domestic cultivated D. alata GB-6 as a healthy food.

• Journal of Fisheries and Marine Sciences Education
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• v.19 no.2
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• pp.197-205
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• 2007

This study was to investigate the chemical content and antioxidant activity by the part of Salicornia herbacea as part of using Salicornia herbacea as materials of functional foods. On a basis of the materials, this study was to clarify the nutritional excellence, chemical composition, and antioxidant activity of Salicornia herbacea. From the result of this research above, it may be summed up as follows.The Salicornia herbacea used in the experiment contained the moisture and crude fiber in the stalks a lot, and the protein, fat, and ash in the branches more. As to the content of free amino acid, the content of arginine took in the branches and stems most. Then, it contained threonine, glycine, tryptophan, valine, isoleucine, and lysine, etc. in the branches a lot. Also, it contained threonine, glutamic acid, tyrosine tryptophan alanine, and isoleucine in the stalks a lot. It was shown to be contained of essential amino acids like isoleucine, leucine, threonine, valine, methionine, lysine, phenylalanine, and tryptophan in the branches and steams more. As to the content of fatty acid in Salicornia herbacea, it found out that it contained the unsaturated fatty acid more than the saturated fatty acid. It took the content of eicosenoic acid(20:1) in the branches and stalks most. And then, it contained linoleic acid(18:2), pehtadecenoic acid(15:1), palmitic acid(16:0), and oleic acid(18:1), etc. a lot. As to the antioxidant activity in Salicornia herbacea using the DPPH radical, it was shown to be existed in the largest antioxidant activity when the concentration of methanolextract from Salicornia herbacea was 1 mM. There was higher antioxidant activity than 100 ppm BHT used as control plot when the concentration of methanol extract from the stalks was $100{\mu}M$. From the result of experiment above, Salicornia herbacea contained the essential amino acid a lot. It will be possible to be used as natural antioxidants because it has excellent antioxidant effect. Therefore, this researcher concludes that it will be available in using it as materials of functional foods.

• Korean Journal of Ichthyology
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• v.27 no.4
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• pp.293-299
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• 2015

The feeding experiment was conducted to investigate the effects of one experimental diet (EDP) and five different commercial diets (CEPs) on growth and body composition for juvenile parrot fish, Oplegnathus fasciatus. An EDP was formulated to contain 50% crude protein (CP) from fishmeal, casein, zein and wheat flour and 15% crude lipid (CL) from squid liver oil. Five CEPs for seawater fish were two domestic E commercial diet (DECD) and C commercial diet (DCCD), three imported H commercial diet (IHCD), L commercial diet (ILCD) and O commercial diet (IOCD) containing 53.1~66.6% CP and 10.7~14.6% CL, respectively. Each diet was fed to triplicate groups of juvenile parrot fish initially weighing $1.14{\pm}.01g/fish$ (mean${\pm}$SD) in a flow-through seawater system with a water temperature of $19.0{\sim}25.0^{\circ}C$. Weight gain (WG) and feed efficiency (FE) were significantly greatest in fish fed the DCCD and IOCD; intermediate responses were observed for fish fed the ILCD, while the IECD, IHCD, and the EDP produced the lowest WG and FE values. Survival with no significant difference approached 100% for fish fed the all six diets in this experiment. Whole-body moisture, protein, lipid and ash contents were not affected by the different type of diets. Therefore, type of diets appeared to be important factor in influencing WG and FE of juvenile parrot fish; the best diets for juvenile parrot fish was determined to be the domestic commercial C and the imported commercial O diets containing high protein (61.3, 66.6%) and lipid (14.6, 13.0%) in natural seawater based on highest WG, and FE, respectively. This study indicates that the two commercially formulated diets containing two highest proteins and lipids used in this experiment could be practical diets for juvenile parrot fish; these differences of growth performance between experimental diet and commercial diets may be reason for different dietary protein and lipid levels.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.107-122
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• 2002

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the flood composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were fur February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat ash and dietary fiber were 57.7~107.7% 42.9~131.9%, 79.2~118.3%, 54.5~ 100%, 40.7~80.8% and 42.1~113.2%, respectively.

• Journal of Acupuncture Research
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• v.22 no.3
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• pp.13-22
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• 2005

By extracting the sample of Ulmus davidiana Planch(Ulmaceae), which was known to have the protection of damaged organ and the anti-inflammation action, it was experimented whether it is available for the application of treatment of osteoporosis. In the previous experiment, the extracts from Ulmus davidiana Planch(Ulmaceae) were confirmed to inhibit Cathepsin K through treating the cell of long bone, which contains osteoclast. Through this, it is suggested that Ulmus davidiana Planch(Ulmaceae) can play a role of prodrug as an inhibitor of absorbing bone ash in the treatment of osteoporosis. In the present experiment, a research in vitro Ulmus davidiana Planch(Ulmaceae) on the growth and sensibilization of osteoblast in a state that induced osteosis by using the cell tissue of MC3T3-El pre-osteoblastic was conducted. As a result, it could be confirmed that Ulmus davidiana Planch(Ulmaceae) has the strengthening function by enhancing the dosage and the activity of ALP depending on the time. The dosage was observed at the minimum of $50{\mu}g/m{\ell}$ and the maximum of $150{\mu}g/m{\ell}$. The enhancement in bone morphogenetic protein-2 at $100{\mu}g/m{\ell}$ UD could be observed, and it also increased the concentration of ALP mRNA within the cell of MC3T3-El. At $60{\mu}g/m{\ell}$ UD which indicated a little increase in Type I collagen mRNA for a long time of culture. However, it was shown to sharply inhibit the expression of gene in the culture between 15-20 days. These results suggest that Ulmus davidiana Planch(Ulmaceae) has an influence upon bone metabolism through thje sensibilization of osteoblast. Therefore, it could be known that utilized Ulmus davidiana Planch(Ulmaceae) can be positively applied for the general disease of bone metabolism through future studies.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.201-213
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• 2014

This study showed the quality characteristics of chicken breast meat(CB) and leg meat(CL) with various kinds of existing cooking methods and double layer pan filled with Phase Change Materials(PCM) heating. Steaming resulted the highest moisture contents of 63.9% and 62.1% each in CB and CL. Also, steaming showed the lowest with 1.3% and 8.6% of crude fat in CB and CL(p<0.05) respectively. Crude protein content of CB in charcoal heating and grilling of CL had the highest values of 37.9% and 30.5% each. In the test of crude ash, grilling showed the highest with 2.4% in CB(p<0.05) and oven heating and charcoal heating was the highest with 1.3% in CL(p<0.05). In the test of cooking loss, charcoal heating showed much higher with 33.52% and 41.16% in CB and CL each than the other cooking treatments. And in case of shear force test, $5.93kg/cm^2$ in CB and $6.80kg/cm^2$ in CL were the highest scores in grilling. In the test of color, L value of CB prepared by steaming showed the highest scores of 78.31(p<0.05) while CL by oven heating was the highest of 10.00 in a value. In the overall acceptability test of 9 point-scale sensory evaluation, CB prepared by charcoal heating showed the highest score of 7.25 points in boiling, but the lowest score of 6.00 points in steaming(p<0.05). CL by charcoal heating resulted the highest score of 7.71 points but had no significant difference.