Objective: Low fat duck meat sausages were prepared by replacing the fat in the formulations with soy protein isolate (SPI) and inulin to find the best formulation having superior shelf-life without affecting its quality attributes. Methods: Four sausage mix formulations were prepared viz.control (0% SPI and inulin), T1 (2.5% inulin), T2 (2.5% SPI), and T3 (2.5% SPI+2.5% inulin) replacing duck fat as per the recipe. Five batches of duck meat sausages of each formulation were prepared, and the final products were evaluated for physico-chemical, organoleptic, and microbiological qualities. Results: The % moisture and crude protein content of the sausages revealed an increasing trend (p<0.01) from control to the treated formulations, while the % total ash contents were found to be non-significant (p>0.05). On the contrary, the per cent ether extract decreased significantly (p<0.01) from the control to the treated groups. In terms of calorie value, control samples exhibited the highest values with a significant (p<0.01) regression from control to treated formulation, respectively. The colour profile study (L, a*, b*) of the formulations were found to be non-significant. Texture profile study in terms of springiness, cohesiveness, chewiness, and resilience revealed no significant difference in all the treatment groups except the hardness scores, which revealed a significantly (p<0.01) increasing trend from control to the treated formulations. The total viable count showed a significant decrease in the treated groups. However, there was a significant increase in the bacterial load during the storage till day 15th. The total viable psychrophilic bacterial count showed a significant (p<0.01) increase in bacterial load from day 5th to 15th day of storage. Colititre counts were negative for all the formulations until the 15th day of storage. Conclusion: The present study results may conclude that duck meat sausages could be prepared satisfactorily by replacing duck fat with SPI and inulin at the rate of 2.5% of each with superior quality attributes.
Rare earth elements (REEs) have been used as one of power tracers for understanding geological and environmental changes due to their similar physico-chemical properties. In this study, we investigated the characteristics of rare earth elements in atmospheric particulates(PM2.5) collected in Beijing and Gwangju during January 2018. The total concentrations of REEs in the Beijing samples were about 16X higher than those in Gwangju samples, and both samples are enriched in light REE than heavy REE, up to 8-10 times. The Post Archean Australian Shale (PAAS)-normalized pattern showed that both samples are enriched in Eu, Tb, and Er, and displayed positive Eu but negative Ce anomalies. The elemental correlations indicate that both samples originated from China desert and Loess plateau as well as cities surrounding Beijing. This study suggests that REEs in PM2.5 can be used as a powerful proxy of revealing the difference between China and Korea, and provide basic information on the source and transport of PM2.5.
Two experiments were conducted to investigate the influence of dietary supplementation of yeast culture on the nutrient digestibility, performance and meat quality in growing-finishing pigs. Corn-soy basal diets contained 20, 18, and 16% CP and 3,265kcal/kg ME at different growth stages. One hundred and twenty pigs(8wk-old) were allocated into four supplementation levels of yest culture (0, 0.1, 0.2, 0.4%) in Expt 1. Weight gain, feed intake and feed efficiency were periodically recorded for 112 days. A metabolic feeding trial was conducted to measure the nutrient digestibility. Physical and chemical characteristics of the Longissimus Dorsi muscle(LM) from the pigs were measured at the end of experiment (Expt 2). In Expt 1, weight gain and feed efficiency were not different among the dietary treatment groups during the overall period. The digestibilities of protein and fiber were greater in 0.1% and 0.2% yeast culture-supplemented groups than in control (P<0.05). However, fat and ash digestibilities were not improved by the dietary treatment. In Expt 2, the LM protein content in 0.1% yeast culture-supplemented group, but not in 0.2% or 0.4%-supplemented group, was greater than that in the control group (P<0.05). The LM pH, purge loss, cooking loss and color were not affected by the dietary treatment. The LM shearing force was less in 0.2% yeast culture-supplemented group than in the control group (P<0.05). Other LM physicochemical properties did not differ between the dietary treatment groups. Total saturated and unsaturated fatty acids percentages and total cholesterol content of the LM did not differ across the dietary treatment groups.
Kim, Jeong-Soon;Ahn, Sang-Nag;Kang, Hee-Kyoung;Cho, Yang-Hee;Gwag, Jae-Gyun;Lee, Sok-Young
KOREAN JOURNAL OF CROP SCIENCE
/
v.53
no.2
/
pp.203-216
/
2008
This study was conducted to provide the fundamental data based on the analysis of phsyco-chemical characteristics of domestic aroma rice and foreign aroma rice for breeding of aroma rice. The average amylose content of domestic aroma rice and widely cultured domestic traditional rice were 18.1% and 19.0% respectively. The Indica and the Japonica types were 25.6% and 25.0%. In the domestic rice of Tongil and Japonica type, the average protein content were 7.6% and 6.4% respectively. And the average protein content of foreign Indica and Japonica type were 7.6% and 7.0% respectively. And the average protein content of widely cultured domestic traditional rice was 5.6%. The Japonica type of rice shown a low protein content compared with Indica type of rice, and the foreign Indica types of rice exhibited a wide range of protein contents. The average alkali digestive value (ADV) of Tongil type of the domestic aroma rice was about 5.0 and the value of Japonica type was about 6.0. The average ADV of foreign Indica and Japonica type were 4.3 and 5.1 respectively. Also the average ADV of widely cultured domestic aroma rice was about 6.0. The foreign aroma rice were distributed a variable range of ADV value and lower than the both domestic aroma rice and widely cultivated domestic rice. In the whole aspect of the amylogram, the highest viscosity, the lowest viscosity and the last viscosity of the total resources, in domestic aroma rice were clearly lower with the next order, Japonica type of foreign aroma rice, Indica type of foreign aroma rice, Japonica type of domestic aroma rice, widely cultured domestic traditional rice, and Tongil type of domestic aroma rice. It shown the difference aspect of amylograms according to the eco-type of the domestic and foreign aroma and the general rice, and it was distinguishable in difference of the aspect of the amylogram of the endosperm of rice as non-glutinous rice, waxy rice, and middle-waxy rice.
Objective of this research was to secure the information on physical and chemical properties of peatmoss and coir dust. To achieve this, 6 kinds of peatmoss and 10 kinds of coir dust currently used in the country as the root medium components in plant factories were collected and analysed. The mean ${\pm}$ standard deviation (SD) of total porosity and container capacity in peatmoss and coir dust were $79.6{\pm}5.04$ and $83.6{\pm}6.18%$, and $69.9{\pm}10.17$ and $65.9{\pm}3.46%$, respectively. These indicate that peatmoss has higher water holding capacity than coir dust and the characteristics are highly varied among peatmoss. The 4 out of 5 kinds of peatmoss had lower than 10%, but coir dust had 12~26%, of air-filled porosity. The percentage of easily available water and buffering water in peatmoss and coir dust was 18~22 and 11~16% and 9~13 and 5.5~7.5%, respectively. These results indicate that precise irrigation is required when coir dust is used as the root medium. The ranges of pH and electrical conductivity (EC) were 3.46~4.17 and $0.137{\sim}0.253dS{\cdot}m^{-1}$ in peatmoss and 5.31~6.48 and $0.250{\sim}0.1.580dS{\cdot}m^{-1}$ in coir dust. However, $0.563{\pm}0.83dS{\cdot}m^{-1}$ in mean ${\pm}$SD of coir dust EC indicates that it is higher than that of peatmoss, and the coir dust are highly varied in EC. The cation exchange capacity of peatmoss was 3 to 4 times as high as that of coir dust. The coir dust had higher $NO_3$ and $PO_4$ and lower $NH_4$ than peatmoss. The K and Na concentrations in coir dust were extremely high indicating that these ions caused the rising in EC. The percentage of hot water and alkali extracts of peatmoss were 6.67~16.37 and 0~38%, whereas those of coir dust were 30.0~65.1 and 23.1~70.3%. These results mean that possible existence of growth inhibiting materials in coir dust.
This study was carried out to investigate the improvement effect of soil fertility by incorporation of GMC(green manure crops) at rice cropping after cultivation GMC such as the barley for alternative rye in paddy field over the past two years(2006~2007). Plots, which consisted of incorporation time of GMC as rye; heading stage, barley; heading stage, heading stage of rye and 10days after heading stage were divided by amount of applied rates; standard fertilizer fertilization, diagnosis fertilization and non-fertilization. we investigated change of soil physico-chemical properties, degree of decomposition on GMC in soil, growth and yield potential. The obtained results were summarized as follows. The fresh weight of GMC at incorporation time on heading stage of rye, heading stage and 10days after heading stage of barley were $2,715,\;2,352,\;2,867kg\;10a^{-1}$ respectively. Content of total nitrogen at three incorporation times was 1.31, 1.46, 1.38% and the C/N ratio were 33.4, 28.7, and 34.6, respectively. Some soil physical properties, such as soil hardness and bulk density tended to decrease with incorporation of GMC, while surface soil depth and porosity were increased. Some soil chemical properties, such as content of exchangeable cations and cation exchangeable capasity(CEC) were increased with incorporation of GMC compared with before experiment. Rice yields was increased 3~9% in diagnosis application plots on application of barley compared with control($559kg\;10a^{-1}$) and incorporation of barley caused to improve perfect kernel ratio 73.6~78.7% in appearance characteristics of brown rice compared with cotrol(73.0%). It was found that incorporation with 10days after heading stage of barley was more effective to reduce chemical nitrogen fertilizer and to improve soil fertility.
This study was performed to evaluate the quality characteristics of the hamburger patty to which Chungkukjang powder (CJP; 0, 2, 4, and 6%) had been added. The contents of moisture, crude protein and crude ash in the control group(0%) were significantly(p<0.01) lower than that of the CJP patties, but crude lipid content in the control group was significantly (p<0.01) higher than that of the treated group. The values of L(brightness) and b(yellowness) of the control group were lower than that of the CJP patties, but a-value(redness) of the control group exhibited the highest score. The texture of the control group was significantly(p<0.05) harder than that of the CJP patties. Among the mean scores of sensory characteristics of samples, the patty with 2% CJP powder showed the highest sensory score, and also, had significantly(p<0.05) higher chewiness than the control group. In preference, the control group showed a higher score than the treated group, but this difference was not statistically significant. The patty with 2% CJP had significantly (p<0.01) higher consumer sensory score in texture than that of markets. The results showed that the CJP patties could contribute toward complementing the nutrients of hamburgers on sale. Furthermore, the results of this study can contribute toward improving the nutritional and functional well-being of products.
The present study was conducted to compare the carcass yields and meat characteristics of three types of commercial male chicks White mini broilers, Ross broilers and Hy-Line brown chicks under the identical feeding condition. One-hundred 1-d chicks of each type were randomly placed into four pens per group (25 chicks per pen) and fed corn-soybean meal based commercial diets for 35d, 18d or 49d, respectively. At the end of the feeding trial, the birds were sacrificed and subjected to carcass measurements. The dressing percentages of White mini broilers and Ross broilers were significantly higher (P<0.05) than that of Hy-Line brown cockerels. The rate of breast meat of Hy-Line brown cockerels was significantly lower (P<0.05) than those of White mini broilers and Ross broilers. However, Hy-Line brown cockerels showed higher (P<0.05) leg meats than the others. There were no significant differences in serum total cholesterol and the activities of glutamic-oxaloacetic transaminase and glutamic-pyruvic transaminase among the groups. The breast meats of White mini broilers presented highest lightness value. The yellowness of breast and redness of leg meats of White mini broilers and Ross broilers were significantly higher (P<0.05) than those of Hy-Line brown cockerels. There were no significant differences in the SOD-like activity and change of pH in edible meats among the groups. The meat color in White mini broilers was significantly higher than that of Hy-Line brown cockerels. No significant differences were observed in term of flavor, tenderness and overall acceptability. In conclusion, the physico-chemical properties and sensory characteristics of edible meats were not greatly affected by genotype if they were similar body weights and kept under the identical feeding condition. But the Hy-Line brown cockerels were less desirable as a meat-type strain due to lower carcass yields and inferior growth and feed conversion ratio.
The effects of olive oil on the quality characteristics of pressed ham were investigated. Five different treatments were carried out varying the amount of olive oil added to pressed ham. for the control, 10% back fat among the total ham components was added without any olive oil. For the first treatment, 5% olive oil within the lard component was added into the pressed ham. The 2nd, 3rd and 4th treatments included 10%, 15% and 20% olive oil, respectively. Manufactured pressed hams containing olive oil were vacuum packaged and then stored for 28 days at $4^{\circ}C$. The crude protein and crude fat were not significantly different between the control and olive oil treated hams. The moisture and crude ash contents of olive oil treated hams was significantly lower than that of the control(p<0.05). There was no significant difference in pH between the control and olive oil treated hams. The pH increased during the first 7 days of storage and then decreased somewhat for the remainder of the 28 day storage period for all treatments. The meat color $b^*$ value of olive oil treated hams was higher than that of the control, whereas the meat color $a^*$ value decreased with the inclusion of olive oil. Neither value changed during the period of storage. There was no significant difference in texture between the control and olive oil treated hams throughout the storage period. In summary, pressed ham manufactured with added olive oil showed no change in physico-chemical properties and texture characteristics. Thus, it may be assumed that high quality pressed ham can be manufactured with increased monounsaturated fatty acid content.
This study was conducted to investigate the meat quality characteristics of pork loin in 3 crossbred groups (30 pigs/group). The crossbreeds were LY female${\times}$D male, Y female${\times}$B male and L female${\times}$B male (L: Landrace, Y: Yorkshire, B: Berkshire, D: Duroc). Pork loins were collected from animals ($110{\times}120kg$ body weight) slaughtered in a commercial slaughter house and stored at $-3^{\circ}C$. Samples were analyzed for general composition, physico-chemical properties, meat and fat color, texture characteristics, sensory evaluation and fatty acid composition at 24 hrs postmortem, and TBARS (Thiobarbituric Acid Reactive Substances) values were determined at various storage times. The LYD pigs showed a higher back fat thickness than the YB and LB pigs. There were no significant differences in intramuscular fat, intermuscular fat, subcutaneous fat and springiness among the 3 crossbreeds. In addition, there were no significant differences in general composition, pH, drip loss, cooking loss and cooked sensory evaluation among the 3 crossbreeds (p>0.05). The shear force value of LB pork was significantly lower than other crossbreeds (p<0.05). Total heme pigment was significantly higher in YB pork compared to LYD and LB pork (p<0.05). The TBARS value of YB pork was significantly lower than that of LYD pork, except after the I day of storage (p>0.05). TBARS values increased significantly during storage for all three crossbreeds. The lightness (CIE L) of YB pork was significantly lower, while the redness (CIE a) was significantly higher in YB pork relative to the other crossbreeds. With regard to textural properties, the hardness and adhesiveness values were significantly lower in YB pork compared to LB pork. In fresh meat, the color of YB pork was significantly higher than the other breeds (p<0.05). The content of myristic acid (C14:0) was significantly lower, while the content of arachidonic acid (C20:4) was significantly higher in LB pork (p<0.05). These results show that the YB breed has the highest quality meat of the three crossbreeds.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.