• Journal of Animal Science and Technology
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• 제58권5호
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• pp.21.1-21.8
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• 2016

Background: The aim of the present study was to determine the effects of feeding trace mineralsfortified mixed microbial culture (TMC) on ruminal fermentation, nutrient digestibility, blood electrolyte status, nitrogen balance, and trace mineral balance in sheep. Methods: Mixed microbes [0.6 % (v/w) of Enterobacter sp., Bacillus sp., Lactobacillus sp., and Saccharomyces sp.] were cultured with 99 % feedstuffs and 0.4 % trace minerals including zinc and copper for ensiling. Six sheep (a mean body weight of $46.5{\pm}1.2kg$) were fed two diets: a control diet (concentrate mix and rye straw) and an experimental diet (a control diet + 3.1 % TMC). Results: TMC feeding did not induce negative effects on ruminal fermentation, nutrient digestibility, blood electrolytes, and nitrogen balance in sheep. Feeding with TMC increased the intake of trace minerals (p < 0.05) and did not affect absorption of trace minerals in the whole digestive tract. Feeding with TMC increased fecal excretion and absorbable intake, and retention of zinc and copper (p < 0.05) by 71 % and 77 %, respectively. Conclusion: Feeding with TMC resulted in higher zinc and copper bioavailability and retention without any adverse effects on sheep performance.

• 한국식품영양과학회지
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• 제45권7호
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• pp.990-995
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• 2016

본 연구는 채소류 22종을 대상으로 데치기 후의 베타카로틴 함량의 변화를 조사하였다. 또한, 조리 중 발생하는 시료의 중량 변화와 베타카로틴 함량 변화를 고려하여 영양소 보존율(true retention, TR)을 나타내었다. 실험대상 채소류 중에서 시금치를 예로 들면, 데친 후 품종이나 재배방식에 따라 베타카로틴 함량이 8.78에서 24.65%까지 증가하였다. 따라서 데친 후 베타카로틴 함량의 증가 때문에 데치기 전보다 높은 인체 이용률을 기대할 수 있다. 이를 데치기 과정 중 변화된 시금치 중량을 함께 고려하여 영양소 보존율로 나타내었을 때 시설 재배된 일반 품종의 시금치는 100.52%를 나타냈지만 다른 시금치(포항초, 섬초, 노지 재배된 일반 품종)는 80.13~86.69%를 나타내었다. 다른 채소들의 경우 %TR이 100% 이상인 경우는 아욱(109.24%), 고사리(160.59%), 양배추(164.46%), 냉이(153.80%), 미나리(100.02%) 그리고 도라지(123.02%)에서 나타났는데 이는 데치기 후에 베타카로틴 함량이 증가하였거나 중량이 상대적으로 크게 감소하였기 때문이다. 이들 중 고사리와 양배추의 경우 중량의 감소보다는 베타카로틴 함량의 증가가 주된 요인이었고, 냉이의 경우 중량이 상대적으로 크게 감소하였지만 베타카로틴의 함량이 크게 증가하였기 때문이었다. 나머지 다른 시료들의 TR은 59.35%(곰취)에서 96.42%(유채 어린 잎)의 범위로 나타났다.

• 한국식품저장유통학회지
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• 제4권3호
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• pp.265-270
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• 1997

Effect of modified atmosphere packaging conditions on quality changes of dry jujube was investigated. Dry jujubes with moisture content of 26.7% were packaged in PET/Al/PE film pouches with modified atmospheres. The tested packages include those with normal air, vacuum, CO2 flushing, N2 flushing and O2 scavenger. Packages were stored at 25$^{\circ}C$ for 6 months, during which ascorbic acid concentration, browning level, titratable acidity and surface color were measured. Generally modified atmosphere packages could improve quality retention of dry jujubes except that vacuum package resulted in large surface color change. CO2-flushed package showed the best quality retention of high ascorbic acid content and low browning during 112 days, but caused high amounts of ascorbic acid destruction and browning in longer storage. In all the modified atmosphere packages titratable acidity reached a maximum followed by decline and subsequent rise, while it increased linearly with time in normal air package. Considering ascorbic acid retention browning level and surface color changes during 112 days, the packages of CO2 flushing and N2 flushing were better than others.

• 한국식품조리과학회지
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• 제3권2호
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• pp.100-110
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• 1987

The effectiveness of hot thermal retention system which was being used in 3 general hospitals, A,B, and C in Seoul was evaluated in terms of time-temperature relationship. The results of the study were summrized as follows: 1) The serving temperature of steamed rice using insulated bowls were significantly higher than those of using no thermal support. 2) The serving temperatures of soup using insulated bowls were significantly higher than those of using no thermal support. 3) The serving temperatures of meat of fish dishes using insulated bowls as well as warmer cabinet were significantly higher than other groups such as using warmer cabinet only, using insulated bowls only, and using no thermal support. 4) However surveyed serving temperatures of meals using hot thermal retention system were not whthin the range of temperature criteria.

• 한국축산식품학회지
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• 제18권2호
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• pp.176-184
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• 1998

The objective of this study was to investigate the effects of freezing rate on aroma retention and to examine the mechanism of aroma retention during freeze drying process. Our experiments were carried out with self-manufactured freeze-dryer. Gelatin gels (2% w / w, 80${\times}$20mm) containing diacetyl(2mg/ml) were frozen unidirectionally (Neumann's model) from the bottom at -45, -30, -20, and -15$^{\circ}C$ and followed with freeze-drying. Under the upper conditions we measured freezing rate and the change of temperature and pressure during freeze drying. Freeze-dried gelatins were cut horizontally into 5 mm thickness from the bottom measured and diacetly contents. Besides, we observed the effect of the relative humidity of the diacetyl contents freeze-dried gelatin during storage. The retained diacetyl content was increased at high freezing temperature and in order of 0∼5, 5∼10, 10∼15, 15∼20 mm section from the bottom of the sample. It was observed that the retained diacetyl content was high in 15∼20 mm section. The retained diacetyl content and freeze-dried gelatin stored in the condition of high relative humidity was decreased significantly but in the low relative humidity case, was it decreased in small amount. The results of our experiment resents that the low temperature freezing and low humidity storing condition is effective for preserving aroma compound in food.

• 한국식품과학회지
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• 제37권3호
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• pp.360-363
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• 2005

가시오가피에서 Polyacetylene 성분 중 falcarinol을 탐색하기 위해 TLC, HPLC/PDA, GC, GC/MS를 이용하여 falcarinol 표준품과 소분획물 사이의 비교 분석을 통하여 가시오가피에서 falcarinol을 동정하였다. 가시오가피 추출물을 silica gel column상에서 용매의 극성차이에 의해 6개의 분획물을 얻었고, 6개의 분획물과 falcarinol 표준품과의 TLC 상에서 전개시킨 결과 fraction 6 분획물에서 falcarinol과 동일 band의 물질을 분리하였다. Fraction 6의 분획물과 falcarinol 표준품을 HPLC/PDA로 분석한 결과 falcarinol 표준품의 peak와 동일 retention time의 peak를 fraction 6에서 분리하여 200-340nm 상에서 UV spectrum을 관찰한 결과 동일한 UV spectrum pattern을 보이는 것을 확인하였다. 이는 전형적인 polyacetylene 화합물의 UV spectrum pattern이었으며, 기존에 보고된 falcarinol의 UV spectrum과도 동일하였다. GC로 TMS 유도체화 전,후의 retention time을 확인한 결과 표준품과 fraction 6에서 동일한 결과를 보였다. TMS 유도체화 후에는 7.5분에서 8.5분으로 약 1분 정도 retention time이 증가하였고, detection 감도 또한 증가하였다. Falcarinol 표준품과 fiaction 6 분획물을 TMS 유도체화 후에 GC/MS로 mass fragment ion을 분석한 결과 표준품과 동일한 경향을 보였고 이는 기존의 보고와도 일치하였다(16). 본 실험결과들로 미루어 가시오가피에도 polyacetylene 성분인 falcarinol 존재하는 것으로 확인되었다.

• 한국지역사회생활과학회지
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• 제25권2호
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• pp.261-269
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• 2014

This study evaluates the nutritional retention factors influencing beef based on different cuts and boiling. Two cuts (brisket and shin foreshank) were prepared from beef and used in this experiment. Boiling methods were applied to each cut. The fat content of the boiled shin foreshank cut (236.43%) exceeded that of the brisket cut (142.38%). The moisture content of the boiled brisket cut (47.68%) was lower than that of the shin foreshank cut (49.54%). The sodium content of the boiled shin foreshank cut (47.89%) exceeded that of the brisket cut (37.30%). The potassium content of the boiled brisket cut (41.90%) exceeded that of the shin foreshank cut (39.63%). The calcium content of the boiled brisket cut (48.43%) was lower than that off the shin foreshank cut (71.34%). The phosphorus content of the boiled brisket cut (58.09%) exceeded that of the shin foreshank cut (57.24%). The iron content of the boiled brisket cut (72.72%) was lower than that of the shin foreshank cut (87.29%). Nutritional retention factors represent output data on cooking methods with a yield (%) for each item.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2005년도 제36차 추계 학술발표대회
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• pp.329-333
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• 2005

ACE inhibition activity of peptides was measured after 2 months of storage at $4^{\circ}C$ under condition of pH 6.0, 6.5, 7.0, 7.5, 8.0. and the ACE inhibitory activity were changed only slightly. After 2 months of chilled storage ($4^{\circ}C$), no dramatic change and significance was found. This indicates that acidic, neutral, weak alkali conditions did not affect ACE inhibitory activity of those peptides. Among peptide 1134, 1152, and 1155, peptides from thermolysin + protease A hydrolysates, inhibition activity of peptide 1134 and 1152 was decreased significantly at $60^{\circ}C$, however, they showed stable inhibition activity from $70^{\circ}C$ to $100^{\circ}C$ (P<0.001). Also, chromatogram of peptide 1134, 1152, and 1155 was shown that retention time of peptide of $60^{\circ}C$ was not correspond to the retention time of the rest of peptides. This indicated that temperature may change the inhibitory activity and profile of peptides.

• 한국식품조리과학회지
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• 제2권2호
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• pp.16-20
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• 1986

무우 속의 매운 맛 성분을 용매추출법 ($CCl_4$,사용)으로 분리하여 RP-HPLC법에 의해 정제한 후에 관능검사에 의해 pungency test를 하고, UV spectrum분석, GC/MC 분석을 수행한 결과 4-methylthio-3-butenyl isothiocyanate 임을 확인하였다. RP-HPLC에서 mobile Phase로 70% acetonitrile을 사용하였는데, 정제된 4-methylthio-3-butenyl isothiocfanate는 단일 peak로 분리되어 나왔고 이때의 retention time은 5.2분이였다. 아울러 RP-TLC에서 Rf치는 0.9이었다.

• 한국물환경학회지
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• 제35권4호
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• pp.332-339
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• 2019

A comparative study on the anaerobic digestion efficiency according to the temperature change was conducted considering the characteristics of domestic food wastes with high water content of about 80 % or more. The substrate was tested for anaerobic digestion efficiency in two substrates, a liquid component separated naturally from food waste and food waste itself. In the anaerobic digestion experiments, the digestion efficiency was the highest at $55^{\circ}C$ (thermophilic temperature). However, the digestion efficiency at $45^{\circ}C$(middle high temperature) was lower than that at $35^{\circ}C$(mesophilic temperature). The comparison of general food wastes anaerobic digestion requiring 30 days of hydraulic retention time to the liquid component indicated a stable digestion efficiency even after 15 days of hydraulic retention time.In the experiments conducted on food waste, the digestion efficiency at $55^{\circ}C$ was higher than that at $35^{\circ}C$. When the food waste, especially the liquid component originating from food waste, is treated by anaerobic digestion method, the mesophilic temperature and thermophilic temperature conditions are more favorable in the digestion efficiency than the middle high temperature ($45^{\circ}C$). However, when applying thermophilic or mesophilic temperature anaerobic digestion process operation in the field, the amount of energy input should be considered.