• 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 Biosystems Engineering
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• v.38 no.4
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• pp.295-305
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• 2013

Purpose: Recent research showed that total mixed ration (TMR) feeding for pigs improved the productivity and reduced feed cost and manure odor. An automatic TMR feeding system was developed for this study because the conventional feeder cannot deliver the TMR containing roughage. Methods: Conventional feeding systems and physical properties of TMR were surveyed, and performance tests of the conventional feeder were conducted to develop a TMR feeder. Based on the TMR feeder was developed and installed, driving, measuring weight, radio frequency identification (RFID) reading, and discharging test for feeding were conducted to ensure the performance. Results: Moisture content, density, and angle of repose of the TMR 1 (mixture of 30% cut IRG silage and 70% concentrates) were 31.6%, 387 $kg/m^3$, and $51^{\circ}$, respectively. Moisture content, density, and angle of repose of the TMR 2 (mixture of 45% concentrates, 30% cut IRG silage and by-products, 10% bean curd refuse, 10% others, and 5% fermenter) were 22.2%, 544 $kg/m^3$, and $50^{\circ}$, respectively. The coefficient of variation (C.V.) of conventional concentrate feeding were 1.9~4.1%, and C.V. of TMR containing 1~3% cut IRG roughage feeding by conventional feeder were 9~42%. The conventional disc type feeder was not suitable for TMR feeding because the supply unit was clogged. The C.V. of TMR 1 was 0.6~7.9% when 0.5~10 kg of the TMR supplied, and it was suitable for feeding grow-finish pigs and sows. On the contrary, the C.V. with TMR 2 was 28% when 0.5 kg of the TMR supplied, and it was not suitable for feeding sows. Conclusions: The TMR feeder developed in this study was suitable for feeding grow-finish pigs because the feeder performed stably with over 5.0 kg feed. However, the feeder showed a lack of accuracy for feeding sows because the amount of each feed was more than 0.5 kg per a feeding. Therefore, the improvement of outlet structure for accurate feeding is needed for sow feeding.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1031-1037
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• 2007

Changes in red ginseng fusion cheonggukjang properties under various hydrolytic conditions were investigated for its possible application to different types of food products. Among the four types of protease that were analyzed, protease (KMF -G) produced the highest hydrolysis rate, calcium binding capacity, and total phenolic compound content. In addition, the highest fibrinolytic activity and ACE inhibitory activity were also exhibited at 87.10 units and 67.17%, respectively. Among a number of different protease concentrations, a 0.02% concentration of protease (KMF-G) was found to be appropriate for the purposes of the study. The best results for red ginseng cheonggukjang hydrolysis were observed at the 60 and 90 min intervals. However, there was not a significant difference between the results at the two time points. The unpleasant odor and bitter taste associated with red ginseng fusion cheonggukjang improved with hydrolytic activity exceeding 60 min. Thus, the optimal hydrolysis time was determined to be 60 min. The total ginsenoside content of red ginseng cheonggukjang was 9.197 mg/g and the hydrolysate content was 11.707 mg/g. Based on the results, it was determined that the addition of 0.02% protease (KMF -G) and treatment for 60 min are the optimal hydrolytic conditions for red ginseng cheonggukjang to improve its biochemical characteristics, including fibronolytic activity and ACE inhibitory activity.

• 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.

• CELLMED
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• v.11 no.4
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• pp.21.1-21.9
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• 2021

Background: Unani System of Medicine (USM) has its origin to Greece. To ensure and develop the quality, authenticity of Unani drugs, standardization on modern analytical parameter is essential requirement for drugs. Objectives: The aimed of the present study was to develop a standard profile of "Qurṣ-e-Mafasil" by systematic study through authenticated ingredients, pharmacognostic identification followed by physicochemical, TLC, HPTLC fingerprinting analysis as per standard protocol. Material and Methods: In this study three batches of "Qurṣ-e-Mafasil" QM were prepared by standard method as per UPI had been followed by organoleptic properties of formulation such as appearance, color, odor, taste. Powder Microscopy and physicochemical studies were carried out such as Uniformity of weight, Friability, Disintegration time, hardness, LOD, ash vales and extractive values in like aqueous, alcohol & hexane. Further qualitative tests such as Thin-Layer Chromatography (TLC), and High-Performance Thin Layer Chromatography (HPTLC) studies were also carried out to develop fingerprint pattern of the alcoholic solvent extract of QM. Phytochemical screening was carried out in different solvent extracts such as alcoholic, aqueous and chloroform extracts to detect the presence phytoconstituents in the formulation QM. Heavy metals, Microbial Load Contamination and pesticidal residues were also determined. Results: Qurṣ-e-Mafasil showed tablet-like appearance, light brown colour, mild pungent odour and acrid taste. Uniformity of weight (mg), friability (rpm), and hardness (kg/cm) and disintegration time was ranged between (500 to 503), (0.0340 to 0.038), (8.40 to 8.67) and (4-5 minutes) respectively for the three batches. Loss in weight on drying at 105℃ was ranged between (8.3425 to 8.7346). Extracted values were calculated in distilled water ranged between (30.9091 to 31.4358), hexane (1.1419 to 1.4281), and alcohol (3.3352 to 3.3962). The ash values recorded were ranged between (3.7336 to 3.8378), and acid insoluble ash (0.5859 to 0.6112).