• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.712-718
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• 2000

The alkali extraction of anticoagulant from a clove revealed 3-to 6-fold more effective than hot-water extraction. The highest anticoagulant activity was found with 0.1 N NaOH at 7$0^{\circ}C$. The anticoagulant fractions from a clove, EC-2B and EC-2C were separated by alkali extraction, ethanol precipitation, cetavlon treatment, and ultrafiltration. The anticoagulant activities of these two fractions were, respectively, 6.57 and 8.63 times higher than those extracted with hot-water. As of the sensory evaluation, boiled pork added with EC-2B fraction revealed similar sensory acceptability to raw clove material, while EC-2C fraction had low sensory acceptability due to a mild chemical odor. Antibacterial characteristics against pathogenic microorganism of both fractions were confirmed in the control strain. The inhibitory effect of growth by EC-2B was noticed above 0.016% in S. aureus. Also, EC-2C showed the inhibitory effect at 0.004% in both E. cole and S. aureus control strains.

• Korean Journal of Poultry Science
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• v.31 no.3
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• pp.193-198
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• 2004

This study was conducted for improvement of meat quality in broiler chcikens. Birds were fed basal diet(control), ferritin, illite, betafin, or wood vinegar counting broiler feed according as broiler growth stage. Birds fed with basal diet, which was distributed under the best environmental condition, were more weight gain than other groups reared under same environmental condition. In the mean weight gain, the ferritin-group showed the highest and the illite-group showed the lowest among the feed additive groups; therefore, the effect of feed requirement change in odor reduction in illite and methyl saving of betafin was lower than those of other feed additives along to pass rear time. Meat quality was appraised by National Livestock Research Institute of RDA. Except the control-group, that had the best feed conversion ratio, the cooking loss of the illite-group was the biggest among groups although the illite-group chickens had a good water hold capacity. Therefore, illite is not good for making merchandise by reason that group chickens get reduction carcass weight after slaughter. On the other hand, the ferritin-group got the highest point of shear stress, cooking loss, and crude fat level. That group showed the best appraise in both breast and leg of sensory test in company and also feed conversion ratio was the highest among feed additive groups. As a result, the ferritin-group might use for making new merchandise among the feed additive groups.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.928-934
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• 2009

The purpose of this study was to examine the possibility of making functional sulgitteok with Goami 2 rice, which is a rich that is high in dietary fiber. Sulgitteok was made by adding various amounts of Goami powder(25, 50, 75, and 100 %) to rice powder. Then, the sensory tests and other tests to measure color, texture and hardness were examined as a function of time and the moisture content in sulgitteok was measured to determine the quality and characteristics of different types of sulgitteok. The conclusions of these tests were as follows : In the sensory evaluation preference test of sulgitteok made with various amounts of Goami powder, the overall preference was the highest in sulgitteok made with 50% Goami powder (S2). In the difference test, the higher the amount of added Goami powder, the lower the grades were. The S4 group, which was made with Gomai powder, had a strongly unique odor compared with those made with rice powder, which smelled weaker. In terms of the color values of Gomai added sulgitteok, the higher the amount of added Gomai powder, the lower the lightness value of sulgitteok, where group S4 had the lowest value. In addition, the S4 group, which was made with Goami powder, had the hightest red and yellow color. The texture test indicated that sulgitteok containing a large amount of Goami powder were considerably harder compared with the control group. While every group containing Goami powder (S1, S2, S3 and S4) became harder during the first to the third day of the test, their hardness tended to drop after longer storage times. In the control group, the hardness continued to grow from the start up to the fifth day. After five days' there was a noticeable change in the moisture content in the different types of sulgitteok, with more water evaporating in the S3, S2, and S1 groups than in the S4 groups, which contained the highest amount of Goami powder. Group C, which contained no Goami powder, had the largest water evaporation. Sulgitteok that contained more Goami powder turned out to be more savory than baekseolgi made solely of rice powder. However, they were less preferable overall, since they were rated lower in terms of color, texture and other characteristics. Therefore, utilize Goami tteok as a functional ingredient in food for people with diabetes or obesity, further studies on additives that can provide a sticky texture and favorable color should be conducted. In addition, different types of ttoek such as pounded or boiled ones may be preferable to sulgitteok.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.5
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• pp.445-453
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• 1994

Rainbow trout, Oncorhynchus mykiss, were cultured with different levels of carotenoids in odor to investigate the feeding effect of ascidian tunic extracts on the liver fatty acid compositions of them. Dominant monoenoic fatty acids of the ascidian tunic extracts were 16:1n-7($5.9\%$), 18:1n-9($21.9\%$), and 18:1n-7($3.5\%$) and polyenoic fatty acids of them were linoleic(18:2n-6, $14.2\%$), eicosapentaenoic(20:5n-3, $3.5\%$), and docosahexaenoic acid(22:6n-3, $8.3\%$). The compositions of fatty acid in the liver lipids were affected by the tunic extract levels during the feeding. The percentage of monoenoic acids in extract diets was decreased, and that of n-3PUFA was increased during feeding 2 weeks. But the n-3PUFA contents were decreased in 4 weeks. The 20:4n-6 content in rainbow trout fed extract diet was higher than that in the control and pink diet groups. The rainbow trout fed with ascidian tunic extracts showed an increase of essential fatty acids in the fish tissue, compared to the control or pink diet feeding groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.201-208
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• 2007

Functional oils (FOs) were produced from commercial diacylglycerol oil and red yeast rice extracts from 80% ethanol for 1 hr in a shaking water bath at $35^{\circ}C$ and 175 rpm. FOs contained (A) 600, (B) 1200, (C) 1800, and (D) 2280 ppm of red yeast-rice extracts, respectively. The Hunter a value and b value were risen whereas L value was reduced along with the increase of extract concentration. Content of monacolin K and total phenolic compounds in FOs significantly increased according to the increase of extract concentration. The oxidation stability of FOs was observed by Rancimat at $98^{\circ}C$. Induction time decreased according to the increase of extract concentration. The major volatile compounds of FOs were compared using the electronic nose (EN) system and solid phase microextraction (SPME) method combined with gas chromatograph/mass spectrometry (GC/MS). EN was composed of 12 different metal oxide sensors. Sensitivities (Rgas/Rair) of sensors from EN were analyzed by principal component analysis (PCA), whose proportion was 99.66%. For qualitative or quantitative analysis of volatile compounds by SPME-GC/MS, the divinylbenzene/carboxene/polydimethyl-siloxane fiber and sampling temperature of $50^{\circ}C$ were applied.

• Korean Journal of Occupational Health Nursing
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• v.13 no.2
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• pp.104-117
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• 2004

Objectives: To propose the basic data for the development of the optimum health promotion program (HPP) for the workers in a petrochemical industry complex. Methods: The subjects were 553 workers who worked at the six plants in a petrochemical industry complex. From February to March 2003, questionnaire survey was conducted by the nurses with occupational health specialty about the life styles, interests, self-cognitions, practices of health behavior, subjective symptoms thought to be related the working environments, burden to the own health, needs and intentions to participation of the HPP. Data analysis was done using SPSS program (ver 10.0) with ${\alpha}=0.05$ of statistical significance. Results: The mean age and tenure of the subjects were 39.7 years and 14.2 years, respectively, and proportion of smokers was around 50%. Two of third (66%) satisfied their own job, and 58% recognized themselves healthy. The most frequent health behavior were exercise (60%) and regular health check (87%) in individual and job based, respectively. About half of them (58%) had at least one of the symptoms thought to be related the working environments, and the most frequent one was odor (21%). These symptoms were more frequent in case of the shorter career. The needs of HPP was relatively higher in exercise (66%), cancer prevention (51%), stress control (47%), and intention to participation was also the highest in exercise (64%). Job satisfaction was higher in case of the higher interests and cognitions to their own health, and thought that the ownership's interest to workers' health be high (p<0.01), but no associations with the subjective symptoms. The mean level of burden to the own health were $14.1{\pm}13.9$ of physical, $11.7{\pm}13.6$ of emotional, $9.1{\pm}10.7$ of behavioral as out of one hundred. They felt the more burden in case of office workers, the lower interests and cognitions to their own health, the lower satisfaction to their job, the frequent drinking group, and complained the subjective symptoms (p<0.05). Abnormal results of the regular health check was higher in the frequent drinking group (p=0.083). Conclusions: For the optimum HPP for the workers in the petrochemical complex, the ownership's interest to workers' health would be enhanced, and the priority would be focused on exercise and drinking habits control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.11
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• pp.1638-1648
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• 2016

This study was conducted to analyze the quality characteristics of kimchi in terms of garlic content (0~4.5%). Kimchi was made at $4^{\circ}C$ for 8 weeks, and pH, acidity, organic acid content, free sugar content, microbial counts, flavor pattern, and sensory characteristics were measured. The results show that kimchi containing garlic had a higher pH and lower acidity during fermentation than control kimchi without garlic. Principal component analysis enabled differentiation of the flavor pattern of kimchi according to fermentation period and garlic content. Addition of garlic to kimchi significantly decreased the numbers of total bacteria and lactic acid bacteria for 2 weeks after production. The numbers of total bacteria and lactic acid bacteria increased rapidly up to 2 weeks during fermentation and thereafter decreased gradually. Coliform counts were higher in the control than in kimchi containing garlic, whereas there was no detection after 4 weeks. Yeast and mold counts decreased significantly with increasing garlic content during the initial fermentation stage. Counts could not be detected in kimchi containing garlic. After 4 weeks, counts could not be detected in kimchi without garlic. Among kimchi with different garlic contents, fermentation was slower in kimchi with high garlic content; scores for off-odor and off-note taste were lower as well.

• Journal of the Korean Applied Science and Technology
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• v.36 no.3
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• pp.748-757
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• 2019

The objective of the present study was to evaluate effects of probiotic mixture (PM) including Bacillus subtillus, Streptomyces galilaeus and Sphingobacteriaceae on egg production, egg quality, and eliminating odor in laying hens. A total of 240 Hy-Line Brown laying hens (50 wks of age) were divided into four treatment groups (60 replicates of birds, each) in completely randomized design. Groups were assigned to four experimental diets: CON (a basal diet of no PM additive as control), basal diet supplemented with either CP3 (0.3% commercial probiotics), PM3 (0.3% PM), or PM5 (0.5% PM 0.5). Data of egg production and egg quality were obtained during 6 weeks of experimental period. Egg production, Haugh unit, shell thickness, breaking strength, yolk color, and albumin high were significantly increased in CP3 and PM3 compared to those in CON and CP3. Ammonia levels and numbers of E. coli, total aerobic bacteria, Coliform, and Salmonella in feces were significantly increased in order of CON>CP3>PM3>PM5. The present study indicates that addition of 0.3% probiotic mixture including B. subtillus, S. galilaeus and Sphingobacteriaceae to diets may improve egg production, egg quality, and eliminate fecal ammonia of laying hens.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.272-277
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• 1997

To evaluate the quality of commercial anchovy sauces, 8 varieties (2 products from the Fishery Cooperation, 2 from small companies, and 4 well-known brands) were chosen and their physicochemical and sensory properties were examined. The salinity of anchovy sauces ranged from 19.8％ to 26%, where product E was the saltiest and followed by F> H > B > E > A> C = G > D. Product D with the least salinity was turbid, rancid, and high in ammonia content, suggesting that it is difficult to control the quality of anchovy source with a low salt content. Protein content of anchovy sauces ranged from 2.51％ to 2.64%. The unit price of anchovy source A was the highest, whereas B was the lowest. Sensory evaluation scores of anchovy sauces were in the order of B > G > A > F > E > C > H > D for color, B > G = C > H > E = F > G > D for odor, E > C > F > G > H > D > B > A for saltiness, and B > A > C > H > E = F > G > D for overall acceptability. Above results suggest that product B was the best in quality as well as the cheapest among all. Based on the above results, kimchies were prepared with product A, B, C with a high sensory quality and product H with a high market occupancy, and sensory evaluation was performed. The kimchi with product C got the highest sensory score in appearance and the one with product A and H in odor. Although the kimchi with product A generally had high scores throughout the fermentation period, there were no significant differences in texture, salty taste, and overall acceptability among kimchies with different varieties of anchovy sauces.

• Journal of The Korean Society of Grassland and Forage Science
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• v.33 no.4
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• pp.257-262
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• 2013

This study investigates the effect of fermentable carbohydrate on the concentration of odorous compounds in pig slurry. Four types of pig diet were studied: control, peanut hull (crude fiber 29.87, NDF 44.02%), golden fiber (crude fiber 48.77, NDF 65.88%), and almond hull (crude fiber 44.30, NDF 64.44%). Pigs (average BW 37.0 kg) were fed diets that met the Korean Feeding Standard (2012) and their excreta samples were collected from the slurry pits. Levels of volatile organic compounds (phenols and indoles) and volatile fatty acids were analyzed by gas chromatography. Phenol level was the lowest (p<0.05) in golden fiber (33.26 ppm) group and the highest in control (97.29 ppm). The concentration of indoles in the peanut hull (1.27 ppm), almond hull (1.20 ppm), and golden fiber (1.02 ppm) groups was lower (p < 0.05) than that of control (1.79 ppm). Levels of short chain fatty acid (SCFA) were lower (p < 0.05) in golden fiber (1,319 ppm) and almond hull (1,433 ppm) groups than in control (1,893 ppm). Concentration of branched chain fatty acid (BCFA) in the golden fiber group (74 ppm) was lower (p < 0.05) than that of control (98 ppm). Taken together, the concentration levels of phenols, indoles, and VFAs decreased on addition of peanut hull, golden fiber or almond hull to the diet, suggesting that fermentable carbohydrate may contribute to reducing odorous compounds in pig slurry.