• 제목/요약/키워드: Moisture ratio

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Effect of Temperature Condition on Growth of Juvenile Abalone, Haliotis discus hannai with the Different Feeds (사료 종류별 사육수온이 전복 치패의 성장에 미치는 영향)

  • Cho, Sung-Hwoan;Cho, Young-Jin
    • The Korean Journal of Malacology
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    • 제25권2호
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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.

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Effect of seaweed extracts(GA14), a plant growth regulator, on growth and yield of two rice cultivars (식물생장조절제 Seaweed extracts(GA14)의 수도 품종간 생육 및 수량에 미치는 효과)

  • Song, Jae-Young;Kim, Yong-Il;Park, Bo-Young;Jung, Jae-Young;Choi, Hyun-Gu;Jung, Jong-Tae;Lee, Hee-Bong
    • Korean Journal of Agricultural Science
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    • 제31권1호
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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.

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Quality Evaluation of yut(Korean Traditional Candy) Prepared from Low Quality Dried-Persimmon (하품 곶감으로 제조한 곶감엿의 품질평가)

  • Kim, Jun-Han;Kang, Woo-Won;Kim, Jong-Kuk
    • Food Science and Preservation
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    • 제12권2호
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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.

Component Analysis of Different Parts of Chestnut (밤의 부위별 성분 분석)

  • Kim Yong-Doo;Choi Ok-Ja;Kim Kyung-Je;Kim Ki-Man;Hur Chang-Ki;Cho In-Kyung
    • Food Science and Preservation
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    • 제12권2호
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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.

Effect of Lighting Regimes on Performance and Meat Quality of Broilers (점등체계가 육계의 생산성과 육질특성에 미치는 영향)

  • Na, Jae Cheon;Park, Sung Bok;Kang, Hwan Ku;Kim, Dong Wook;Kim, Min Ji;Bang, Han Tae;Chae, Hyun-Seok;Choi, Hee Chul;Suh, Ok Suk;Hong, Eui Chul
    • Journal of Animal Environmental Science
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    • 제18권3호
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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

Change of Bending Properties of 2×4 Larch Lumber According to Span Length in the Four Point Bending Test (4점 휨 시험에서 지간 거리에 따른 2×4 낙엽송 제재목의 휨 성능 변화)

  • Kim, Chul-Ki;Kim, Kwang-Mo;Lee, Sang-Joon;Park, Moon-Jae
    • Journal of the Korean Wood Science and Technology
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    • 제46권5호
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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.

Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds

  • Dashmaa, Dashdorj;Cho, Byung-Wook;Odkhuu, Ganbat;Park, Kyoung-Mi;Do, Kyoung-Tag;Lee, Ki-Hwan;Seo, Kang-Seok;Choi, Jae-Gwan;Lee, Moon-Jun;Cho, In-Kyung;Ryu, Kyeong-Seon;Jeong, Da-Woon;Hwang, In-Ho
    • Food Science of Animal Resources
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    • 제31권6호
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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.

Effect of Dietary Oxidized Squid Liver oil and DL-${\alpha}$-Tocopherol Level on Growth and Body Composition of Juvenile Flounder (Paralichthys olivaceus) (사료내 산패 지질 및 비타민 E 첨가가 넙치 치어의 성장 및 체조성에 미치는 영향)

  • Kim Kyoung-Duck;Kang Yong-Jin;Lee Moon Hae-Young;Kim Kang-Woong;Lee Sang-Min
    • Journal of Aquaculture
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    • 제19권2호
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    • pp.140-146
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    • 2006
  • This study was conducted to investigate the effect of dietary oxidized oil and ${\alpha}$-tocopherol level on growth and body composition of juvenile flounder. To prepare oxidized diets, squid liver oil was oxidized by aeration at $25^{\circ}C$ for 30 days. The six diets were prepared to contain 6% fresh or oxidized squid liver oil as the lipid sources in combination with three levels of ${\alpha}$-tocopheryl acetate at 0, 80 and 800 mg/kg diet. Triplicate groups of fish ($3.9{\pm}0.1$) were fed to apparent satiation twice a day for 8 weeks. Survival was not significantly different among treatments. Weight gain, feed efficiency, daily feed intake, protein efficiency ratio and condition factor of fish fed the fresh oil diets were significantly higher than those of fish fed the oxidized oil diets (P<0.05). The increase of the vitamin E level in diets did not result in any significant improvement on growth performance of fish fed both oil diets. The vitamin E content of the liver and dorsal muscle increased with increasing dietary vitamin E level at both oil diet groups. A decreasing trend in vitamin E content of the tissues was observed in fish fed the oxidized oil diets at the same dietary vitamin E level. Significantly higher moisture content and lower crude lipid content were observed in the whole body of fish fed the oxidized oil diets than fish fed the fresh oil diets (P<0.05). Dietary lipid source affected the fatty acid content of the whole body; higher contents of saturated and monoenoic fatty acids, and lower n-3 HUFA contents such as 20:5n-3 and 22:6n-3 were observed in fish fed the oxidized oil diets than those of fish fed fresh oil diets. The results of this study suggest that the dietary oxidized oil may impair the growth performance, and an increase in ${\alpha}$-tocopheryl acetate supplementation have no beneficial effect on growth and feed efficiency of juvenile flounder.

Quality Characteristics of Muffins Prepared with Yacon Powder (야콘 가루 첨가 머핀의 품질특성)

  • Lee, Won-Gab;Lee, Jeong-Ae
    • Culinary science and hospitality research
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    • 제20권4호
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    • pp.14-26
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    • 2014
  • This study investigated the physicochemical and sensory characteristics of muffins prepared with various amounts(0, 3, 6, 9, 12%) of yacon powder. The specific gravity of the muffins prepared by adding yacon powder was higher than that of the control group. The height of the muffins added with 3% yacon powder was higher than that of the other groups. The weight of the muffins prepared with yacon powder showed no significant difference among all the sample groups. The volume and specific loaf volume of the muffins were decreased by addition of yacon powder. The baking loss rate of the muffins prepared by adding yacon powder showed no significant difference among all the sample groups. The moisture content of the muffins was increased, but their pH was decreased significantly by addition of yacon powder. DPPH radical scavenging activity of the control group was 21.45%, whereas the muffins prepared with yacon powder ranged from 57.23~85.46%. The a value of redness was increased, but L and b values were decreased significantly by addition of yacon powder. The springiness, cohesiveness and brittleness of textural properties of the muffins were decreased significantly by addition of yacon powder. Sensory evaluation scores in terms of appearance, taste, texture and overall preference for the muffins showed that 6~9% substituted sample groups were higher than those of the others. The results of this study suggest that adding 6~9% of yacon powder was the best substitution ratio for muffins.

Effects of Chestnut Inner Shell Powder on Antioxidant Activities and Quality Characteristics of Pork Patties (율피분말 첨가가 돈육 패티의 항산화 활성과 품질특성에 미치는 영향)

  • Joo, Shin Youn;Choi, Hae Yeon
    • Journal of the Korean Society of Food Science and Nutrition
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    • 제43권5호
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    • pp.698-704
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    • 2014
  • This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.