• Korean journal of food and cookery science
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• v.10 no.2
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• pp.99-103
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• 1994

The purpose of this study was to investigate the sensory and physicochemical properties of jatjook(rice gruel cooked with pinenut) containing various levels of pinenut. For this purpose, the various methods and recipe of Jatjook appeared in the literatures were evaluated to select the most preferable Jatjook. Chemical composition of Jatjook containing various levels of pinenut were 69.75∼83.04% of moisture, 2.25∼4.85% of crude protein, 1.77∼ 13.09% of crude fat, and 0.13∼0.51% of ash. C18-2,(linoleic acid) was the highest in the fatty acid contents of jatjook. Vitamin I contents of jatjook were 0.50∼3.50mg/100g. By the color difference meter, the values of L(lightness) and b(yellowness) were increased by increasing the amount of pinenuts, whereas the value of a(redness) showed negative value by increasing the amount of pinenut. Viscosity of Jatjook was decreased by increasing the amount of pinenut. As a result of the sensory evaluation fo. Jatjook made with various levels of pinenut, Jatjook having mixture ratio of 1 rice, 1 pinenut, and 5 water was the most preferable.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.256-262
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• 2008

To develop a new quality control method for the evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder (RRP), mixed with lard were investigated while in storage at $65^{\circ}C$ for 6 weeks. The moisture contents of the RRP increased but the crude protein and crude lipid contents decreased up to 4 weeks of storage. The pH value decreased and the acid value increased steadily during storage. Both the American Spice Trade Association (ASTA) value that indicates redness of red pepper, and the CIE L, a, and b values decreased remarkably during storage. The fatty acids of the RRP oil were primarily oleic acid (33.4%), linoleic acid (30.8%), and palmitic acid (21.2%). The composition of fatty acids did not significantly change after 6 weeks of storage (p>0.05). Regarding the free fatty acid (FFA) composition of the RRP oil, palmitic acid (36.5%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. In addition, the ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.1-8
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• 1993

Extruded defatted soy flour (DSF) with twin screw extruder was compared with steam treated DSF for soy sauce fermentation. Independent variables of response surface methodology (RSM) for extrusion were barrel temperature $(145{\sim}165^{\circ}C)$, feed moisture content $(25{\sim}35%)$, and feed rate $(20{\sim}30\;kg/hr)$. Extrusion conditions for production of the extrudates having highest water absorption capacity, lowest bulk density and highest expansion ratio were obtained by regression analysis of each dependent variable. Electron photomicrographs revealed significant increase of porosity inside the koji made from extruded DSF. Therefore, growth of fungi inside the koji made from extrudates of DSF was accelerated to achieve higher activities of protease, ${\alpha}-amylase$, and glucoamylase compared to the koji made from steamed DSF. Although amino acid composition of soy sauces prepared from two different DSF did not show any significant difference, the content of free amino acids in soluble nitrogen compounds was higher $(13%{\pm}2)$ in soy sauce made from extruded SDF. During the whole period of fermentation color of soy sauce made from extrudates of DSF was darker. Sensory evaluation did not reveal any serious off-odor and off-taste in the soy sauce fermented from extruded DSF.

• The Korean Journal of Malacology
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• v.25 no.2
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• pp.121-126
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• 2009

This study was performed to determine the effect of temperature condition on growth of juvenile abalone Haliotis discus hannai with the different feeds. Two types of feed (dry sea tangle and experimental diet) at water temperatures of 20 and $23^{\circ}C$, and 23 and $26^{\circ}C$ were applied to experimental abalone twice. Forty-five juvenile abalone averaging 10.1 g in the first feeding trial and 11.5 g in the second feeding trial were randomly stocked into 6 of 50 L plastic rectangular containers each. Fishmeal, soybean meal and shrimp head meal was used as the primary protein source in the experimental diet. And dextrin and wheat flour, and soybean oil were used as the primary carbohydrate and lipid sources in the experimental diet, respectively. The dry sea tangle and experimental diet were fed to abalone once a day at the ratio of 1.5-2.0% total biomass of abalone with a little leftover in each experimental condition. Weight gain of abalone was significantly affected by feed type, but not by water temperature in the first feeding trial. Regardless of water temperature, weight gain of abalone fed the experimental diet was significantly higher than that of abalone fed the dry sea tangle. However, weight gain of abalone was significantly affected by water temperature, but not by feed type in the second feeding trial. Weight gain was highest in abalone fed the experimental diet at $23^{\circ}C$, followed by abalone fed the dry sea tangle at $23^{\circ}C$, abalone fed the experimental diet and dry sea tangle at $26^{\circ}C$, which was lowest. Moisture and crude protein content of the edible portion of abalone was significantly affected by feed type, but not by water temperature in the second feeding trial. However, ash content of the edible portion of abalone was significantly affected by water temperature, but not by feed type. In considering these results, it can be concluded that the well formulated feed was superior to the dry sea tangle for growth of juvenile abalone, and water temperature conditions of 20 and $23^{\circ}C$ seemed to be better than $26^{\circ}C$ to improve weight gain of abalone.

• Korean Journal of Agricultural Science
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• v.31 no.1
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• pp.1-8
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• 2004

This study was carried out to identify the effects of seaweed extracts(GA14) on growth of two rice cultivars, Junambyo and Donganbyo. Seedling qualities of two cultivars were better in all items including heading dates at early stage treated at seedling plus 2-3 leaf stages than at single treatment of seedling. Ripening ratio of Junambyo in paddy field was increased 0.3% by seaweed extracts(GA14) treatment, but that of Donganbyo decreased 0.5%. 1,000 grain weight of Junambyo and Donanbyo by seaweed extracts(GA14) treatment was two to four grams higher and the yield of two cultivars was also higher by three to four percent. Appearance characters of two rice cultivars was high in head, while damaged, chalky and crack rate were low at seaweed extracts(GA14) treatment. Protein, moisture and amylose characteristics related to table quality of Junambyo were not different by seaweed extracts treatment, but table values was high in only treatment. Donganbyo was also similar to Junambyo, but table quality was slightly high at non-treatment.

• Food Science and Preservation
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• v.12 no.2
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• pp.135-140
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• 2005

This study was performed to develop yut(Korean Traditional Candy), products using dried-persimmon, with the ratio of 5, 10, 15, 20 and $25\%$, and the quality characteristics were investigated. The proximate compositions of dried-persimmon were $29.67\%$ moisture, $1.76\%$ crude protein, $0.18\%$ crude lipids, $1.31\%$ crude ash and $3.92\%$ crude fiber, respectively. Brix of yut products were ranged from $81.5\%$ to $83.0\%$. With increasing the amount of dried-persimmon, hunter's color values of Land b were reduced. In the texture property, the addition of dried-persimmon increased hardness, fracturability, gumminess and chewiness, while decreased adhesiveness. Judging from texture, taste and overall acceptability of the yut product, the recommended substitution level of dried-persimmons was $10\%$. In consumer sensory score, the $twenties\~sixties$ gave high score of color, while the $thirties\~fifties$ gave high score of sweetness. Overall acceptance of yut products of $dried-persimmon$ were good in old-age consumers.

• Food Science and Preservation
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• v.12 no.2
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• pp.156-160
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• 2005

To obtain basic data utilizing chestnuts as a raw food material, proximate analysis was conducted. Chemical component of chestnut flesh were $63.60\%$ moisture, $118\%$ ash, $3.02\%$ crude protein, $0.615\%$ crude fat, $1.21\%$ crude fiber, and $30.37\%$ nitrogen free extract, respectively. The weight ratio of tegmen, seed coat and flesh of chestnut sample were 17.05, 14.9, and $68.05\%$, respectively. The total amino acid contents of flesh and seed coat were $2,994\;mg\%$ and $1,450\;mg\%$, respectively. The total amount of free amino acids was less than that of total amino acids. As results of mineral analysis, the content of K was higher than that of any other minerals. The contents of maltose and sucrose were higher than those of fructose and glucose. The total polyphenol contents of tegmen, seed coat, fresh, leaf and bark were $9.56\;mg\%$, $0.047\;mg\%$, $0.23\;mg\%$, $15.44\;mg\%$ and $17.85\;mg\%$, respectively.

• Journal of Animal Environmental Science
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• v.18 no.3
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• pp.173-182
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• 2012

The study was carried out to investigate the effect of lighting regimes on performance and meat quality of broiler. A total of 912 chicks was divided into 2 groups with male (3 replications/group, 34 heads/replication) and female (3 replications/group, 42 heads/replication). Treatments were control (C, natural lighting), T1 treatment (24L), and T2 treatment (1~2d, 24L; 2~4d, 23L+1D; 4~16d, 16L+8D; 16~21d, 18L+6D; 21~42d, 23L+1D) by lighting regimes. There was no significantly different on body weight, body weight gain, feed intake, and feed conversion ratio of male and female of broilers among treatments. There was no significantly different on cooking loss and water hold capacity of all broiler's meats among treatments. Share force of lighting regimes was higher compared to control (P<0.05). There was no significantly different on common ingredients (moisture, crude protein, crude fat, and ash) of broiler's meat. Finally, lighting regimes may decrease the stress as well as improve the growth performance and meat quality of broilers

• Journal of the Korean Wood Science and Technology
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• v.46 no.5
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• pp.486-496
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• 2018

This study was conducted to confirm an effect of span length on bending properties of larch dimensional lumber in the four point bending test. The size of specimen in this study was 38 (width) ${\times}$ 89 (depth) ${\times}$ 3,600 (length) $mm^3$, and average air-dry density and moisture content of the specimens was $543.5kg/m^3$ and 10.5%, respectively. Visually graded No. 1 dimensional lumbers of 248 were divided by two groups to compare modulus of rupture (MOR) and modulus of elasticity (MOE). One group was tested in the four point bending test with span length of 1,650 mm, and other was tested with span length of 3,000 mm. While MOE was not different according to span length in 5% significance level, MOR was different in accordance with span lengths and was in inverse proportion to change of span length. Fifth percentiles of MOR in span length of 1,650 and 3,000 mm were 28.65 and 25.70 MPa, respectively. It was confirmed that the difference between MORs in each case increased as normalized rank increased. This is because of size effect in Weibull weakest link failure theory. Therefore, KS F 2150, in which there is only regulation about span to depth ratio of 15 or more, is needed to be revised to contain a method considering size effect for MOR. From the method, various results of bending test with different size of lumber could be used to determine design value of lumber.

• Food Science of Animal Resources
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• v.31 no.6
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• pp.807-816
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• 2011

The present study evaluated the difference in objective and subjective meat quality properties among the pure-breed boars of Duroc, Berkshire and Yorkshire. Ten longissimus lumborum (LD) muscles were collected from each breed after 24 h slaughtering. The breed type showed a significant effect on intramuscular fat content, moisture (p<0.01), pH, sarcoplasmic protein solubility and color (p<0.05), whereas cooking loss and Warner Blazer shear force (WBsf) did not differ among the breeds. The Yorkshire breed showed significant (p<0.05) lower sarcoplasmic protein solubility, pH and CIE $a^*$ value when compared with other breeds. The sensory panels identified Duroc as having greater overall acceptability and higher rating values than other breeds. The oleic acid content was significantly lower in the Berkshire (29.85 %) than in the Duroc (40.19 %) and Yorkshire breeds (38.18 %, p<0.05). The Yorkshire breed showed the most desirable ratio of polyunsaturated and saturated fatty acids (0.31) than the Berkshire (0.16) and Duroc breeds (0.15, p<0.05). 40 volatile compounds have been identified and quantified, while aldehydes were the most abundant among flavor substances. Aldehydes were negatively correlated with oleic acid content (p<0.05). Current data indicated that each breed had their own merits and deficiencies in terms of meat qualityThe Yorkshire breed showed a greater number of weak points. Furthermore, this study indicated that individual fat-driven flavor components were greatly influenced by fatty acid composition. The polyunsaturated fatty acids did not show any negative effects on meat flavor if cooked meats were consumed soon after cooking.