• 제목/요약/키워드: ingredients ratio

검색결과 336건 처리시간 0.026초

Apparent digestibility coefficients of animal feed ingredients for olive flounder (Paralichthys olivaceus)

  • Md Mostafizur Rahman;Kang-Woong Kim;Sang-Min Lee
    • Fisheries and Aquatic Sciences
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    • 제25권11호
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    • pp.537-548
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    • 2022
  • Apparent digestibility coefficients (ADCs) of dry matter, crude protein, crude lipid, nitrogen-free extract, energy and essential amino acids in animal-based feed ingredients were determined for olive flounder (Paralichthys olivaceus). A reference diet (RF) was formulated to contain 1.0% chromic oxide (Cr2O3) as an inert indicator. Nine test diets were formulated to contain RF and one of the feed ingredients (pollock meal [PM], jack mackerel meal [JMM], anchovy meal [AM], cod meal [CM], sardine meal [SM], sand eel meal [SEM], tuna meal [TM], meat meal [MM] and squid liver meal [SLM]) at a 7:3 ratio in each diet designated as PM, JMM, AM, CM, SM, SEM, TM, MM and SLM, respectively. Olive flounder, averaging 150 ± 8.0 g, were stocked at a density of 25 fish per tank in 400-L fiberglass tanks attached with fecal collection columns. Feces were collected from triplicate groups of fish one time a day for four weeks. Dry matter and crude protein ADCs of CM and SEM were significantly higher than the other tested ingredients. Lipid ADCs of JMM, CM and SEM were significantly higher than the other test ingredients. Energy ADCs of CM and SEM were significantly higher than that of the other tested ingredients. The availability of amino acids in CM was generally higher than the other animal protein sources. PM exhibited the lowest amino acid availability among the treatments. Interestingly, MM exhibited significantly higher nutrient digestibility than several marine-based ingredients. However, CM and SEM are seeming to be highly digestible and effective to use in olive flounder diet compared to the other tested ingredients. Overall, the results of this study provide information about the bioavailability of nutrients and energy in animal feedstuffs to apply when formulating cost-effective practical feeds for olive flounder.

배추김치의 재료배합비 표준화 (Standardization of Ingredient Ratios of Chinese Cabbage Kimchi)

  • 조은주;박건영;이숙희
    • 한국식품과학회지
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    • 제29권6호
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    • pp.1228-1235
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    • 1997
  • 문헌을 이용한 표준화 배추 김치의 배합비를 표준 값으로 하고 표준편차 만큼의 양을 가감하여 관능검사 및 이화학적 실험과 기능성 실험으로 항돌연변이성과 항암성을 평가하여 배추김치의 재료배합비를 표준화하였다. 절인 배추 100에 대해 무 13.0, 파 2.0, 설탕 1.0, 고춧가루 3.5, 마늘 1.4, 생강 0.6, 멸치액젓 2.2, 염도 2.5% 또는 2.7%로 조절한 배추김치의 경우가 관능검사에서 주관적인 평가항목인 종합적인 냄새, 향미, 질감과 종합적인 평가에 있어서 좋았고, 객관적 평가항목인 군덕내, 군덕맛이 적게 감지되었으며, 이화학적 실험결과 및 재료배합비에 따른 $AFB_1$의 항돌연변이성과 암세포 성장 억제효과를 검토한 결과 모든 김치 시료에서 높은 항돌연변이효과와 암세포 성장 억제효과를 보였고, 특히 표준화 배추김치의 즙액은 84%의 항돌연변이 효과와 80%이상의 암세포 성장 억제 효과를 보여 관능성과 기능성의 연을 고려해 볼때 가장 적절한 배추김치의 표준화를 위한 재료배합비는 절인 배추 100g에 대해 무 13.0 g, 파 2.0 g, 설탕 1.0 g, 고춧가루 3.5 g, 마늘 1.4 g, 생강 0.6 g, 멸치 액젓 2.2 g, 염도 2.5 %인 것으로 나타났으며, 이는 문헌을 통한 표준화의 재료배합비 중 최종염도만 2.7에서 2.5로 변한 것 외에는 일치하였다.

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고강도 콘크리트의 탄성계수에 미치는 배합재료의 영향 평가 (Effect of Mix Ingredients on Modulus of Elasticity of High-Strength Concrete)

  • 손유신;이승훈;김규동;장일영;박훈규
    • 한국콘크리트학회:학술대회논문집
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    • 한국콘크리트학회 2001년도 봄 학술발표회 논문집
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    • pp.31-36
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    • 2001
  • This paper report the effects of mix ingredients on the modulus of elasticity of high-strength concrete. The test of 284 cylinder specimens are conducted for type I with 10% replacement of fly-ash cement concretes. Different water-binder ratio, amounts of water and coarse aggregate as variables were investigated. And also analyzed it statistically by using SAS.

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쇠고기와 닭고기의 배합비에 따른 $Consomm{\acute{e}}$의 이화학적 특성 (Physicochemical Characteristics of $Consomm{\acute{e}}$ Prepared with Different Ratios of Beef and Chicken)

  • 김용식;장명숙
    • 동아시아식생활학회지
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    • 제16권5호
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    • pp.564-572
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    • 2006
  • The application of Consomm prepared with different ingredients of ground beef and ground chicken ingredients to improve the taste preferences and reduce saving the food cost of Consomm was attempted by reviewing fundamental data and its examining the effect on the physicochemical characteristics of treatment. These treatments were prepared with the following different ratios (9:1, 7:3, 5:5, 3:7, 1:9 ; w/w) of ground beef to and ground chicken: 9:1, 7:3, 5:5, 3:7, and 1:9, w/w, respectively. Gelatin contents were increased significantly with by increasing the mixed ratio of ground chicken. The free sugars identified from Consomm were, glucose, fructose, and sucrose. Free sugar contents, increased significantly by with increasing the mixed ratio of ground beef. (Ed- what are the highlighted treatments? You need to explain in this abstract otherwise the reader doesn't know. For simplicity I suggest you don't use such nomenclaturehere in the abstract and simplify with merely the weight ratios. Confirm the changes that I've made) The highest and lowest free sugars werewas shown at A9:1 and 1:9 treatments, respectively whereas the lowest value was shown at I treatment. As many as 20 different kinds of free amino acids were detected infrom the Consomm and the amount of total amino acids waswere increased with by increasing the mixed ratio of ground chicken. The contents of arginine, glutamic acid and alanine contents were high in the free amino acids of Cconsomm prepared with different ingredients. The In the changes of mineral contents in the Consomm prepared with different ingredients, the mineral showed high contents increased according to in the following order of: K, Na, P, Mg, Ca, Fe, and Zn. From the The results of analysis results, in the Relatin contents, free sugars, free amino acids and mineral contents were all increased with by increasing the mixed ratio of ground chicken. The 7:3 treatment showed From above results, it was showed that B treatment prepared with a ratio of 1 ground beef to 3 ground chicken was the bestmost preferred in physicochemical qualities.

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참게육 첨가 맛두부의 조직 및 관능 특성 (Sensory and Texture Properties of Seasoned Tofu Containing Freshwater Crab Meat)

  • 류홍수;신은수;장대흥
    • 한국수산과학회지
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    • 제42권3호
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    • pp.190-196
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    • 2009
  • To optimize the mixing ratio of ingredients for optimal sensory qualities of seasoned tofu, a response surface methodology with a central composite design was performed on tofu containing freshwater crab meat (TCM). Using the desirability function technique, the optimal formulation was determined to be 3.67 g of freeze dried meat, 5.54 g of garlic powder, and 2,120 mL of soymilk. In the texture profile analysis, tofu prepared using the optimal ingredient ratio had a higher hardness, cohesiveness and gumminess than commercial tofu but TCM value for adhesiveness, springiness and chewiness were lower. However, the texture properties of TCM were not significantly different than those of commercial tofu.

이성분계 공침물에 관한 연구 (Studies on the Coprecipitates of Two Ingredients with PVP)

  • 백우현;김정우;송영준
    • 약학회지
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    • 제25권4호
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    • pp.187-192
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    • 1981
  • In order to increase the dissolution rate on the mixture of sulfamethoxazole and trimethoprim (SMX-TMP), their coprecipitates with polyvinylpyrrolidone (PVP) were studied. Coprecipitates prepared with various ratios of SMX and TMP were examined such as hygroscopicity, apparent solubility, apparent partition coefficient and the dissolution behavior of SMX-TMP's coprecipitates and their physical mixtures. The hygroscopicity of coprecipitates were less than that of physical mixtures. The apparent solubility and dissolution rate of SMX-TMP's coprecipitates were found to be greatly increased. The dissolution rates of SMX and TMP in the coprecipitates were decreased when the ratio of two ingredients to PVP was smaller, and the dissolution rate of SMX was increased when the ratio of SMX to TMP was larger.

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Image Analysis of Surimi Sol and Gel in Composite System

  • Yoo, Byoung-Seung;Lee, Chong M.
    • Preventive Nutrition and Food Science
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    • 제3권3호
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    • pp.292-294
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    • 1998
  • Surimi sol and gel were prepared by mixing egg albumin, starch, oil and carrageenan, which are used as representative ingredients in the surimi composite, at different ratio. Structural properties in surimi composite were investigated by examining the phase changes and dispersion pattern (average particle size, size range and the averge number of particle) of the particulate ingredients in sol and gel with an image analyzer. A staining technique of the specimen containing egg albumin in surimi gel was developed by adjusting pH of a toluidine staining solution. Image analysis revealed that size and density of ingredient particles were function of the level and dispersion of ingredients except of starch-incorporated surimi gel which showed maximum particle size at 6%.

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현미 식이섬유를 첨가한 튀김가루의 품질 특성 (Quality Characteristics of Frying Mix added with Brown Rice Fiber)

  • 최승일;김태종;박진희;임춘선;김문용
    • 한국식품조리과학회지
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    • 제27권6호
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    • pp.671-680
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    • 2011
  • In this study, frying mix was prepared containing 0.5, 1.0, 1.5 or 2.0% brown rice fiber(BRF). The samples along with a control were then compared regarding their quality characteristics, including pasting properties, spreadability, pick-up ratio, color, textural characteristics, moisture and oil contents, and sensory qualities, all to determine the optimal ratio of BRF. For the pasting properties of frying mix, the control group was evidenced by a significantly higher peak viscosity, through viscosity, and final viscosity than that observed in the BRF samples. Breakdown was the highest at the 1.0% addition level, and time to peak viscosity and pasting temperature were maximal with the 0.5% addition. There was no significant difference in setback among the experiments. Spreadability and pick-up ratio of frying batter were not significantly different among the samples. As the BRF content increased, the lightness, greenness decreased, whereas yellowness increased. The BRF samples presented significantly higher hardness of fried batter than the control group and there was no significant difference in crispiness among the samples. Moisture content of fried sweet potato decreased with increasing BRF and oil content was the maximum on the control group. In the sensory evaluation, appearance, color, flavor, savory taste, yellowishness, coating thickness, off-flavor, and oiliness were not significantly different among the fried sweet potato samples. Bindingness, crispiness, and chewiness were highest in the control samples but minimal at a addition level of 2.0%. The control group evidenced significantly higher overall acceptability than were observed in the BRF samples. In conclusion, the results demonstrated that 0.5~1.0% BRF may prove quite useful as a additive for frying mix in the preparation of fried sweet potato and may provide favorable textural and functional properties.

Determination and prediction of digestible and metabolizable energy concentrations in byproduct feed ingredients fed to growing pigs

  • Son, Ah Reum;Park, Chan Sol;Kim, Beob Gyun
    • Asian-Australasian Journal of Animal Sciences
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    • 제30권4호
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    • pp.546-553
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    • 2017
  • Objective: An experiment was conducted to determine digestible energy (DE) and metabolizable energy (ME) of different byproduct feed ingredients fed to growing pigs, and to generate prediction equations for the DE and ME in feed ingredients. Methods: Twelve barrows with an initial mean body weight of 31.8 kg were individually housed in metabolism crates that were equipped with a feeder and a nipple drinker. A $12{\times}10$ incomplete Latin square design was employed with 12 dietary treatments, 10 periods, and 12 animals. A basal diet was prepared to mainly contain the corn and soybean meal (SBM). Eleven additional diets were formulated to contain 30% of each test ingredient. All diets contained the same proportion of corn:SBM ratio at 4.14:1. The difference procedure was used to calculate the DE and ME in experimental ingredients. The in vitro dry matter disappearance for each test ingredient was determined. Results: The DE and ME values in the SBM sources were greater (p<0.05) than those in other ingredients except high-protein distillers dried grains. However, DE and ME values in tapioca distillers dried grains (TDDG) were the lowest (p<0.05). The most suitable regression equations for the DE and ME concentrations (kcal/kg on the dry matter [DM] basis) in the test ingredients were: $DE=5,528-(156{\times}ash)-(32.4{\times}neutral\;detergent\;fiber\;[NDF])$ with root mean square error = 232, $R^2=0.958$, and p<0.001; $ME=5,243-(153 ash)-(30.7{\times}NDF)$ with root mean square error = 277, $R^2=0.936$, and p<0.001. All independent variables are in % on the DM basis. Conclusion: The energy concentrations were greater in the SBM sources and were the least in the TDDG. The ash and NDF concentrations can be used to estimate the energy concentrations in the byproducts from oil-extraction and distillation processes.

조리방법 및 재료 배합 비율이 약과의 품질 특성에 미치는 영향 (Effects of Cooking Methods and Ingredients Ratio on Quality Characteristics of Yackwa)

  • 임은영;오명숙
    • 한국식생활문화학회지
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    • 제12권1호
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    • pp.35-40
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    • 1997
  • 약과의 튀김 온도와 반죽 횟수가 약과의 품질 특성에 미치는 영향과 혼합 계획(mixture experiment)에 따라 3가지 성된(참기름, 시럽, 소주)의 수준을 변경하여 재료 배합비가 약과의 품질 특성에 미치는 영향을 조사하였다. 튀김 온도와 반죽 횟수에 따른 영향은 색도에서 L(명도)값은 $120^{\circ}C$에서 유의적으로 높았으며, 반죽 횟수가 많을 때 증가하였다. a(적색도)값은 온도가 높을 때 증가하였으나 반죽 횟수의 영향은 별로 없었다. b(황색도)값은 유의차가 없었다. 경도는 온도가 높을수록 유의적으로 커졌으며 반죽 횟수가 많을 때 경도가 약간 커졌다. 지방 흡수율은 온도가 높아짐에 따라 유의적으로 감소하였고, 반죽 횟수가 많을 때 약간 감소하였다. 집청 흡수율은 온도가 낮을수록 유의적으로 증가하였으며, 반죽 횟수에 따른 차이는 없었다. 재료 배합 비율에 따른 영향은 색도는 재료 배합 비율과의 사이에 뚜렷한 관계를 나타내지 않았으며, 경도는 참기름, 소주의 양이 많아지면 단단해지고 시럽이 많아지면 연해졌다. 지방 흡수율은 참기름, 시럽의 함량이 증가할 때 증가하였으며, 집청흡수율은 참기름과 소주의 함량이 감소하고, 시럽의 함량이 증가할 때 증가하였다.

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