• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.55 no.4
• /
• pp.397-407
• /
• 2022

This study investigated the collagen and texture properties of commonly consumed sliced raw fish species (CC-SRF) [olive flounder (OF), red seabream (RS), Atlantic salmon (AS), coho salmon (CoS) and sockeye salmon (SS)] distributed in Korea as sliced raw fishes. The crude lipid contents of CC-SRF were 5.5% for OF, 6.8% for RS, 18.5% for AS, 16.1% for CoS, and 5.7% for SS. The collagen content and solubility from CC-SRF were 622 mg/100 g and 78.0%, respectively, in OF, 270 mg/100 g and 75.6%, respectively, in RS, 237 mg/100 g and 24.1%, respectively, in AS, 341 mg/100 g and 65.7%, respectively, in CoS, and 246 mg/100 g and 17.9%, respectively, in SS. The texture of CC-SRF was affected by the lipid content, collagen content, acid solubility, hydroxylation, and cross linkage degree. The highest hardness of CC-SRF was obtained from OF, followed by RS, SS, AS and CoS. There was, however, no difference (P>0.05) in hardness between OF and RS and between AS and CoS.

• Food Science of Animal Resources
• /
• v.38 no.6
• /
• pp.1189-1195
• /
• 2018

This study developed an antimicrobial hydrogel to control Listeria monocytogenes in Yukhoe (Korean beef tartare). Four hydrogels (hydrogel 1: 5% alginate+1% chitosan+0.2% $CaCl_2$, hydrogel 2: 1% ${\kappa}$-carrageenan+1% chitosan, hydrogel 3: 2% ${\kappa}$-carrageenan+1% $CaCl_2$, and hydrogel 4: 2% ${\kappa}$-carrageenan+3% $CaCl_2$) were prepared. The hydrogels then absorbed 0.1% grapefruit seed extract (GSE) and 0.1% citrus extract (CE) for 30, 60, 120, and 240 min to be antimicrobial hydrogels. To select the most effective antimicrobial hydrogel, their swelling ratio (SR) and antilisterial activities were determined. The selected hydrogel ($2{\times}2cm$) was then placed on surface of beef (round; $3{\times}3cm$), where L. monocytogenes (ca. $10^6CFU/g$) were inoculated, and the cell counts were enumerated on PALCAM agar. Among the hydrogels, the SR of hydrogel 1 increased with absorbing time, but other hydrogels showed no significant changes. Antimicrobial hydrogel 1 showed higher (p<0.05) antilisterial activity than other antimicrobial hydrogels, especially for the one absorbed the antimicrobial for 120 min. Thus, the antimicrobial hydrogel 1 absorbed antimicrobials for 120 min was applied on raw beef at $4^{\circ}C$, and reduced (p<0.05) more than 90% of L. monocytogenes on raw beef. These results indicate that antimicrobial hydrogel 1 formulated with 0.1% GSE or 0.1% CE is appropriate to improve the safety of Yukhoe by reducing psychrotrophic L. monocytogenes cell counts on raw beef.

• Journal of Korean Society on Water Environment
• /
• v.27 no.1
• /
• pp.110-114
• /
• 2011

In this paper, in order to eliminate Limnoperna fortunei inhabiting the water conduction pipeline, prechlorination at the intake station was employed to improve the degradation of water quality due to the high pH of raw water taken at the downstream of Paldang Dam, algal growth, etc.. With the prechlorination concentration of 1.0mg/L at the intake station, the pH in the water well at the treatment plant decreased by 0.4, and with 1.5mg/L, by 0.6. Also, it eliminated Chlorophyll-a by about 95%, and the population of algae by about 49%. Such disinfection by-products (DBPs) as Trihalomathanes (THMs), Haloacetic Acids (HAAs), and Chloral Hydrate (CH) were under the quality standard for potable water, showing no change by the prechlorination, while raising the prechlorination rate from 1.0 up to 1.5mg/L, the DBPs in the water well increased by 1.5 to 3.1 times. As a consequence of testing Kyungan Stream, a branch stream flowing into Lake Paldang, the prechlorination (0.57mg/L, 1.14mg/L, 1.71mg/L) had no effect of eliminating the taste and odor compounds and total organic carbon (TOC) which is the DBPs precursor. As for the efficiency of Geosmin elimination by the rates of prechlorination and powder activated carbonation (PAC), it was found that the higher the concentration of PAC was (30ppm>20ppm>10ppm), the higher the efficiency was; the higher the rate of prechlorination was, the lower the efficiency by PAC was. Therefore, when taste and odor occur from raw water, suspending prechlorination at the intake or lowering the rate was proved to be more effective in eliminating the taste and odor compounds by PAC.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.12 no.2
• /
• pp.105-109
• /
• 1983

Electrical conductivity of raw milk obtained from milk cans transported from various dairy farms was discussed in relation to the contents of lactose, chloride and Koestler number to check the possibility of its application as a method for evaluation and detection of abnormality of raw milk. Correlation between the electrical conductivity and Koestler number was recognized with a coefficient of 0.76. The percentages of abnormal milk based on the Koestler number 3.5, chloride content 0.14% and the electrical conductivity $6.260({\mu}mho/cm){\times}10^3$ were 14.0%, 15.3% and 14.0%, respectively. In case of, the watered and salted milk, measurement of the specific gravity was necessary as an auxiliary process because of the decreasing electrical conductivity with increasing water content.

• Food Science and Preservation
• /
• v.23 no.2
• /
• pp.218-224
• /
• 2016

The quality and shelf life of noodles containing onion powder (0, 3, 5, and 10%) were investigated. The pH of raw noodles decreased by increasing the concentration of onion power. The weight, volume, and water absorption of the cooked noodles were comparable, irrespective of onion powder concentrations. Color L and a values of raw noodles decreased, while b value increased by addition of onion powder. However, no considerable differences in color values were observed among the control and onion noodle groups after cooking (p<0.05). The total polyphenol contents and DPPH radical scavenging activities of raw and cooked noodles increased with increasing onion powder concentrations, although the latter had lower values. In the aspect of texture, the control group showed higher hardness and chewness than those of noodle containing onion powder, except for springiness. The results of raw noodle storage at $10^{\circ}C$ for 12 days indicated that raw onion noodles, especially those with 5% onion powder added, could be preserved for at least 6 days longer than the control noodle. In the sensory evaluation of cooked noodles, no significant differences in appearance, taste, flavor, texture and overall acceptability were observed between the control and onion noodle groups. This study indicates that the addition of 5% onion powder could improve the functionality and shelf life of noodles.

• Journal of the Korean Society of Tobacco Science
• /
• v.21 no.1
• /
• pp.89-94
• /
• 1999

This study was carried out to survey the distribution of farm-yard manure by analysis 355 samples collected from major flue-cured and burley tobacco area. The applied manure amount for flue-cured and burley tobacco were 1,500 kg and 1,600 - 2,000 kg per l0a, respectively. The major raw materials of farm-yard manure were cattle dung, chaff, and rice straw. The main manure used for tobacco plant were cattle dung+chaff, cattle dung+rice straw+chaff, cattle dung+rice straw, and poultry dung+chaff, which were mostly unfinished fermentation materials. The chemical characteristics of farm-yard manure were as follows: pH for 87% of samples was higher than 7.1, total nitrogen for 70% of samples was 0.51-1.50%, P$_2$O$_{5}$ for 48% of samples was higher than 1 %, $K_2$O and CaO were 1-2%, MgO was 0.5-1.0%, and Cl was lower than 0.5% level. In general, the manure used for tobacco cultivation was higher contents of chemical components than that of manure made by rice straw. Also, the concentration of chemical compounds in the samples collected from burley tobacco area were higher than that of flue-cured tobacco districts.s.

• Korean Journal of Materials Research
• /
• v.12 no.9
• /
• pp.706-711
• /
• 2002

High-pure tantalum powder was fabricated through Na reduction process and has been produced by using $K_2$TaF$_{7}$, and KCI, KF for raw material and diluent, respectively. A raw material and diluent were charged at the hestalloy bomb by the weight rate of 1:2, 1:1, 1:0.5 and 1:0.25 each other, investigated properties of morphology, chemical composition and yield and particle size after reduced. Ta metal has been achieved by reduction of $K_2$$TaF_{7}$ 500g with 1% sodium in excess of stoichiometric amount in the charge at a reduction temperature of $850^{\circ}C$ for 3hours. According to amount of the diluent, a formation of the powder doesn't have an effect. The diluent prevented the temperature rising caused from the heat of reaction and it maintained the speed of reducing reaction. But in the mixture ratio of raw material and diluent in the 1 : 2 and 1 : 0.25, an oxide and partially not reacted K were detected. As the amount of diluent increased, the size of tantalum powder decreased. According as raw material and the mixture ratio of diluent change from 1:0.25 to 1:2, the size is decreased from 5$\mu\textrm{m}$ to 1$\mu\textrm{m}$, and a particle size distribution which is below 325 mesh in fined powder increases from 71% to 83%. In the case of average size of Tantalum powder which is the mixture ratio (1:0.5), we would get the Ta powder with grain size about 3$\mu\textrm{m}$, which come close to the average size (2~4$\mu\textrm{m}$) of tantalum powder which is used commonly in the present is Ta powder about 3$\mu\textrm{m}$.

• Journal of Dairy Science and Biotechnology
• /
• v.24 no.1
• /
• pp.1-7
• /
• 2006

This experiment was performed to identify the improvement of raw milk quality after introducing raw milk grading system(1993, June). The purpose of this experiment was to investigate chemical component and microbiological quality of raw milk in jeju. This experiment made it possible to spread high standard of quality of raw milk or milk product including yoghurt, ice cream etc., and to provide dairy industry information for the construction of Jeju international free city master plan. As a result, automatic milking system is improved a lot after introducing raw milk grading system and sustained good condition compared with other provinces. High ratio was shown dairy farm in jeju for pre-milking, pre-cooling system equipment and self laboring. Otherwise, the ratio of dairy farm doing test of mastitis is low. The ratio of first grade distribution in Jeju is 80.64%, which means that was improved before introducing raw milk grading system. The number of somatic cells found in summer more than that of other seasons in raw milk. However, these data is a little higher than the nation wide data medium. Also, general components, annual lipid ratio is 3.90% that improved compared with before introducing raw milk grading system. These data showed low in summer and similar to nation wide.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.51 no.5
• /
• pp.510-517
• /
• 2018

The study investigated the seasonal and regional changes in the food components of raw laver Pyropia sp.. Samples were obtained monthly from December 2017 to March 2018 at auction markets located in Gangseo-gu, Busan (Nakdong-raw laver), Seocheon-gun, Chungnam, Wando-gun, Jeonnam and Goheung-gun, Jeonnam. The general components, heavy metals and minerals, free amino acids, total phenolic compounds (TPC), and antioxidant activities of the samples were analyzed. No significant physicochemical changes in the moisture, crude lipid, and ash contents were observed in the raw lavers tested. However, the crude protein content of Nakdong-raw laver was the highest in December 2017 at $7.20{\pm}0.28%$ and the content was higher seasonally and regionally than those of the other raw lavers. In addition, the taurine, zinc, manganese and TPC contents of Nakdong-raw laver was higher seasonally and regionally than those of the other raw lavers. The ethanolic extract of Nakdong-raw laver also had higher antioxidant activity, including as DPPH (2,2'-diphenyl-1-picrylhydrazyl) and ABTS (2,2'-azino-bis [3-ethylbenzothiazoline-6-sulphonic acid]) radical scavenging activity, although there was no significant correlation between TPC and the antioxidant activity. This study is the first analysis of seasonal and regional changes in the major food components of raw laver cultivated in Korea.

• Journal of the Korean Home Economics Association
• /
• v.19 no.1
• /
• pp.47-52
• /
• 1981

In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring Methionine compound of Raw material stored under the condition of $5^{\circ}C$, $10^{\circ}C$ for 6 weeks were increased as temperature increases. 2. The result of change in Methionine compound of Roasting were deceased than Raw material It was greatly decreased in the storage for 42 days at 1$0^{\circ}C$ and slightly decreased in the storage for 14 days at $5^{\circ}C$. 3. when the Boiling in the water, Methoinine compound was decreased than Roasting to compare with Raw material 4. By the results of this study, one of the best cooking method is Roasting, Because of the change I Methionine compound of Roasting is slightly decrease.