• Animal Bioscience
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• v.34 no.10
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• pp.1684-1694
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• 2021

Objective: This study investigated the association between feed efficiency, physicochemical properties, flavor precursors and biomolecules in the thigh meat of Korat (KR) chickens. Methods: The feed intake and body weight of individual male KR chickens were recorded from 1 to 10 weeks old to calculate the individual residual feed intake (RFI) of 75 birds. At 10 weeks of age, chickens with the 10 highest (HRFI) and lowest RFI (LRFI) were slaughtered to provide thigh meat samples. The physicochemical properties (ultimate pH, water holding capacity [WHC], drip loss) and flavor precursors (guanosine monophosphate, inosine monophosphate (IMP), adenosine monophosphate and inosine) were analyzed conventionally, and Fourier transform infrared spectroscopy was used to identify the composition of biomolecules (lipids, ester lipids, amide I, amide II, amide III, and carbohydrates) and the secondary structure of the proteins. A group t-test was used to determine significant differences between mean values and principal component analysis to classify thigh meat samples into LRFI and HRFI KR chickens. Results: The physicochemical properties of thigh meat samples from LRFI and HRFI KR chickens were not significantly different but the IMP content, ratios of lipid, lipid ester, protein (amide I, amide II) were significantly different (p<0.05). The correlation loading results showed that the LRFI group was correlated with high ratios of lipids, lipid esters, collagen content (amide III) and beta sheet protein (rg loading >0.5) while the HRFI group was positively correlated with protein (amide I, amide II), alpha helix protein, IMP content, carbohydrate, ultimate pH and WHC (rg loading >0.5). Conclusion: The thigh meat from chickens with different RFI differed in physiochemical properties affecting meat texture, and in the contents of flavor precursors and biomolecules affecting the nutritional value of meat. This information can help animal breeders to make genetic improvements by taking more account of traits related to RFI.

• Horticultural Science & Technology
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• v.35 no.4
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• pp.446-455
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• 2017

We investigated the physicochemical and sensory characteristics of oriental melon (Cucumis melo L.) to provide a consumer-oriented quality index. Oriental melon fruits were harvested at 20, 25, or 30 days after fruit set (DAFS), and each group was sorted by size (small, medium, and large). Fruits harvested at 25 and 30 DAFS had higher CIE $a^*$ and $b^*$ values, higher soluble solids content (SSC), and lower CIE $L^*$, firmness, and titratable acidity (TA) values than fruits harvested at 20 DAFS. Fruits harvested at 25 and 30 DAFS scored more highly for overall acceptance. A significant correlation was found between physicochemical characteristics and overall acceptance. In the delayed-harvest sample, increased sweetness and yellowness, and decreased sensorial texture were associated with an increase in overall acceptance. In principal component analysis, F1 and F2 explained 62.16% and 17.91% of the total variance (80.07%), respectively. Regression analysis of overall acceptance and F1 gave a coefficient of determination ($r^2$) of 0.87. Our results show that consideration of the physicochemical characteristics (CIE value, SSC, pH, SSC/TA ratio, and firmness) and sensory characteristics (yellowness, placenta area condition, oriental melon odor, sweetness, oriental melon flavor, texture, and off odor) of oriental melon in this way can be used as quality indices to predict consumer acceptance.

• Journal of Applied Biological Chemistry
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• v.62 no.4
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• pp.407-415
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• 2019

The biological half-life of pesticides applied on crops is the key indicator for ensuring the safety of agricultural products. The biological half-life is affected by the several factors like growing conditions of the crop, climate, application method, and physicochemical properties of pesticides. In this study, the biological half-life was calculated and the degradation rates of six triazole fungicides sprayed on perilla leaves were evaluated. Moreover, the statistical analysis confirmed the correlation between the biological half-life and physicochemical properties of six triazole pesticides. The recoveries of the six pesticides were between 84.8-104.9%, which satisfied the residual pesticide analysis criteria. The biological half-life of six pesticides sprayed on perilla leaves, calculated using the first-order kinetics model, ranged between 6.4-15.1 days. When the biological half-life and the physicochemical properties were correlated using the principal component analysis: pKa and Log P, the biological half-life was found to be affected by PC1. The correlation coefficient between biological half-life and physicochemical properties (pKa), calculated by Spearman rank-order correlation, was R² = -0.928 (p <0.01). Biological half-life has been shown to correlate with pKa. In conclusion, it can be used as a database for the relationship between biological half-life and physicochemical properties and will contribute to ensure safe supply of agricultural products.

• Proceedings of the Korean Fiber Society Conference
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• 2001.10a
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• pp.25-28
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• 2001

Polymer blending constitutes a most useful method for the improvement or modification of the physicochemical properties of polymeric materials. Some of the polymer blends exhibit unusual properties, unexpected from homopolymers. An important property of a polymer blend is the miscibility of its component, because it affects the mechanical properties, the morphology, its permeability and degradation [1, 2]. (omitted)

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.4
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• pp.641-647
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• 2017

In order to meet the stricter emission regulations, the proportion of after-treatments for vehicles and vessels has been increasing gradually. The objective of this study is to investigate the physicochemical properties according to ash cleaning agents of CDPF for Diesel Engines. Penetrating agents with strong penetration into ash and a surfactant component to mix water and oil were prepared properly. The cleaning characteristics of S1 sample were good. Washcoat loss rate of S1 sample was lower by about 2.2% because of less KOH component and lower Na2SiO3 content. Washcoat loss rate of S4 sample with an added KOH and Na2SiO3 components by penetration agents was increased by about 13%. In terms of less than about 13% of CDPF's washcoat loss rate, it was able to reduce the harmful gas components.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.634-641
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• 2012

In this study, the physicochemical and quality characteristics of eel sauce added with bokbunja powder were evaluated. Crude protein, crude fat, crude ash, and crude fiber contents increased in eel sauce with increasing amount of bokbunja powder. The lowest pH and salinity were observed in eel sauce added with 80% bokbunja powder, whereas the solid content, titratable acidity, and viscosity were the highest. Regarding Hunter's color results, lightness L and redness a values increased with increasing amounts of bokbunja, and the red color was significantly different between each sample. In the sensory evaluation results, the color, bokbunja flavor, bokbunja taste, salty taste, and moistness significantly increased with higher amount of bokbunja powder. Overall acceptability from 80%<60%<40%<0%<20% sequence supplemented with 20% in group symbols 7.08 to higher. Eel sauce added with 20% bokbunja powder produced the most desirable characteristics compared to other amounts of added bokbunja powder.

• Journal of Animal Science and Technology
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• v.62 no.5
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• pp.692-701
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• 2020

This study evaluated the quality characteristics of crust derived from dry-aged Holstein and Hanwoo loins and their effects on food as additives. With respect to physicochemical properties, we examined the proximate composition, pH value, salinity, color, water and fat absorption, emulsifying capacity, and swelling yield. The protein and ash contents in the Holstein crust were significantly higher than those in the Hanwoo crust (p < 0.0001). The fat content in the Hanwoo crust was significantly higher than that in the Holstein crust (p < 0.01). The salinity, lightness, and yellowness of the Hanwoo crust were significantly lower than those of the Holstein crust (p < 0.001). Furthermore, the pH value and emulsifying capacity of the Hanwoo crust were significantly higher than those of the Holstein crust (p < 0.001). The fat absorption of the Holstein crust was significantly higher than that of the Hanwoo crust (p < 0.001). The swelling yield of the Holstein crust was significantly higher than that of the Hanwoo crust at pH 3 and 4 (p < 0.001), whereas the swelling yield of the Hanwoo crust was significantly higher than that of the Holstein crust at pH 7 (p < 0.001). Principal component analysis of dry-aged Hanwoo, Holstein, and non-aged Holstein showed different flavor patterns for each sample. Finally, the results showed that the crusts derived from dry-aged Hanwoo and Holstein loins were suitable flavor enhancers.

• Journal of Conservation Science
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• v.35 no.4
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• pp.363-372
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• 2019

Animal glue has been used as a binder in Dancheong since the Joseon dynasty. Binders play an important role in determining the physical characteristics of a painting layer. The analysis of binders can be used to identify the materials and techniques used in traditional Dancheong. Binders can be investigated using physicochemical component analyses methods such as gas chromatography/mass spectrometry, pyrolysis-gas chromatography/mass spectrometry, and fourier transform infrared spectroscopy, but the detection characteristics vary depending on the degradation properties of the pigment and binder. Therefore, cross-validation using a combination of physicochemical analysis and enzyme immunoassay is used to increase the reliability of the results. In this study, we present an enzyme-linked immunosorbent assay (ELISA) as an example of an enzyme immunoassay as a method for analyzing animal glue, a traditional binder used in Korea. The applicability of ELISA was tested using commercial animal glue, in addition to animal glue produced using a variety of extraction conditions. The animal glue was analyzed in a Noerok-additionally coated-replica sample to evaluate the possibility of analyzing the animal glue in a paint layer mixed with pigment. Based on the results, we performed an assay on the use of animal glue in the Dancheong sample of the temples of the Joseon dynasty, that are estimated to have been built in the 17^th century.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.287-293
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• 2014

The physicochemical characteristics of 4 domestic wheat flour products were compared to those of 4 imported wheat flour products marketed in Korea. The contents of moisture, ash, protein, total dietary fiber (TDF), color (L, a, b), whiteness, solvent retention capacity (SRC), water absorption index (WAI), water soluble index (WSI), pasting characteristics by rapid visco analyzer (RVA), and principle component analysis (PCA) were analyzed. The domestic wheat flour products were composed of higher content in ash and protein, compared to the imported wheat flour products. The domestic wheat flour products had lower SRC and WSI characteristics than the imported wheat flour products. The values of lactic acid SRC (LASRC) in the imported wheat flour products showed an increasing trend as the protein content increased. The differences in viscosity were observed in the domestic wheat flour products. However, no major significant differences of viscosity were found among the imported wheat flour products. The result of PCA showed a consistent trend in the imported wheat flour (strong, medium, and weak), while a consistent trend was not shown in the domestic wheat flour products. Therefore, further research is needed to standardize the different types of domestic wheat flour products.

• Korean Journal of Food Science and Technology
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• v.49 no.1
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• pp.35-43
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• 2017

The sensory characteristics of 12 commercial top-fermented beers were determined by sensory descriptive analysis. Beer samples were also analyzed for soluble solids, titratable acidity, pH, reducing sugar content, bitterness unit (BU), turbidity, hunter color values, amino acid content, total phenolic content, and DPPH radical scavenging activity. Five appearance, nine aroma, six flavor/taste, and four mouth-feel related sensory attributes were evaluated by a panel of nine judges. As the result of three way analysis of variance of descriptive data, all sensory attributes except "cereal" aroma and "salty" taste showed significant differences among the beers (p<0.05). Based on the principal component analysis of the descriptive data, samples were primarily separated by first and second principal components, which accounted for 78% of the total variance between the beers with high intensities of "yellow color", "caramel aroma", and "barley taste" versus "hop aroma", "sour", and "citrus aroma". In the correlation analysis between the sensory terms and physicochemical parameters, BU, total phenolic content, titratable acidity, soluble solids, and yellowness ($b^*$) showed significant positive correlations with citrus aroma, pineapple aroma, and fresh aroma characteristics.