• Korean Journal of Poultry Science
• /
• v.37 no.2
• /
• pp.151-158
• /
• 2010

TCM-KWG (tissue culture medium waste after harvest of Korean wild ginseng) (panax ginseng) is left over of tissue culture medium used to grow Korean wild ginseng (KWG). The present study was conducted to investigate the effect of TCM-KWG on meat quality and the possible of application as additives in broiler chickens. A day old broiler chickens randomized in 6 groups (n=60/groups) were administered orally with 2, 4, 8, 16, 32 mL/L TCM-KWG through drinking water with one untreated control group. After administration for five weeks, we analyzed chemical composition and meat quality. Crude ash increased approximately 20% in TCM-KWG treatment groups as compared to control group whereas the concentration of moisture, crude protein and crude fat did not show any significant difference. Crude ash is essential to enhance skeleton formation and physiological function. TCM-KWG treatment gradually decreased the pH value of breast meat whereas it did not change the purge loss and cooking loss. The pH value of meat is important for preservation of meat for longer periods and high durability strength. These results suggest that TCM-KWG treatment may improve the quality of meat and can be apply as food additives in chickens.

• Korean Journal of Poultry Science
• /
• v.41 no.4
• /
• pp.271-277
• /
• 2014

The objective of this study was to determine the effect of the meat from spent laying hen on the shelf-life and physicochemical properties of emulsified sausage. Four types of sausage were made: 0% (Control), 10% (T1), 20% (T2) and 30% (T3) of spent hen meat added. Each sausage type was tested in triplicate. The addition of spent hen meat resulted in decreased crude fat and cooking loss, and increased WHC (water holding capacity), CIE $a^*$ and hardness. Values for crude fat and cooking loss were significantly decreased by the addition of spent laying hen meat relative to the control (P<0.05). Especially, T3 was significantly (P<0.05) decreased compare to other treatment groups. Spent laying hen meat addition had no significantly effects on moisture, crude protein, crude ash, pH, WHC, TBARS (thiobarbituric acid reactive substance) values, shear force, total plate counts (TPC), CIE $L^*$ and $b^*$ values. In conclusion, this study demonstrates that the addition of spent laying hen meat to emulsified sausages tended to improve sausage quality.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
• /
• v.17 no.1
• /
• pp.9-15
• /
• 2012

Worldwide development of harmful algal blooms causes serious problem for public health and fisheries industries. To evaluate the algicidal impact on the harmful algae bloom species in aquatic ecosystems of coast, a new algicide thiazolidinedione derivative (TD49) were tentatively examined in the growth stages (i.e., lag, logarithmic and stationary phase) of rapidophyceae $Heterosigma$ $akashiwo$, $Chattonella$ $marina$ and $Chattonella$ sp..Three strains could easily destroy in the lag phase due to relatively weak cell walls than those of the logarithmic and stationary phase. It is thought that inoculation of TD49 substances into initial or developmental natural blooms with a threshold concentration ($2{\mu}M$) can maximize the algicidal activity. Also, bio-chemical assays revealed that the algicidal substances from all culture strains were likely to be extracellular substances because those cells have easily destroyed in cell walls. On the other hand, natural zooplankton communities were influenced within the exposure experiments of $2{\mu}M$, which is showed the maximum algcidal activity of tested organisms. These results indicate that although the TD49 substance is potential agents for the control of $H.$ $akashiwo$, $C.$ $marina$ and $Chattonella$ sp. in the enclosed eutrophic bay and coastal water, more detailed research of acute toxicity effect on high trophic organism in marine ecosystems need to be conducted.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.20 no.2
• /
• pp.383-387
• /
• 2006

To investigate the effect of GyeongshinhaeGihwan 1(GGT1) frequently used as an anti-obesity herbal medicine in oriental medicine on the expression of obesity-related genes, we measured the changes in mRNA levels of these genes by GGT1 in human growth hormone transgenic (hGHTg) obese female rats, and these effects by GGT1 were compared with those of reductil (RD), an anti-obesity drug approved by FDA. Rats received once daily oral administrations of autoclaved water, RD, or GGT1 for 8 weeks. At the end of study, rats were sacrificed and tissues were harvested. Total RNA from adipose tissue, liver and kidney was prepared and the mRNA levels for LPL (lipoprotein lipase), $PPAR{\gamma}$ (peroxisome proliferator activated receptor-gamma), $PPAR{\delta}$ (peroxisome proliferator activated receptor-delta), leptin, $TNF{\alpha}$ (tumor necrosis factor-alpha), and internal standard G3PDH (glyceraldehyde-3-phosphate dehydrogenase) were analyzed by RT-PCR. Compared with control group, $PPAR{\gamma}$ mRNA levels of liver and kidney were decreased in both RD and GGT1 groups, and the effects were more prominent in GGT1 group than in RD group, suggesting that GGT1 is effective in the inhibition of lipid storage by decreasing the $PPAR{\gamma}$ expression. $PPAR{\delta}$ mRNA levels of adipose tissue were increased by RD and GGT1 compared with DW, and the magnitude of increase were higher in GGT1 group than in RD group, indicating that GGT1 stimulates fatty acid oxidation and energy metabolism by activating $PPAR{\delta}$ expression. GGT1 group had higher concentrations of serum leptin, a well-known inhibitor of appetite, than control and RD groups. However, The mRNA levels of leptin, LPL, and $TNF{\alpha}$ were not changed by GGT1. These results indicate that GGT1 can prevent obesity in hGHTg obese female rats by down-regulating and up-regulating the mRNA expression of $PPAR{\gamma}$ and $PPAR{\delta}$, respectively, and that this anti-obesity effects were more pronounced in GGT1 group compared with RD group. In addition, GGT1 seems to inhibit obesity by increasing the circulating leptin levels.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.26 no.5
• /
• pp.724-731
• /
• 2012

This study was designed to elucidate whether combination with Korean red ginseng and Morus alba L. (MPM), traditional treatment for diabetes, ameliorates on high fructose-induced steatohepatitis and vascular inflammation. Animals were divided into four groups; Control receiving tap water, fructose-fed, rosiglitazone-treated fructose-fed rats, and MPM-treated fructose-fed rats both receiving supplemented with 60% fructose (n=10). The MPM or rosiglitazone groups initially received a high-fructose diet alone for 8 weeks, with supplementation with MPM or rosiglitazone, peroxisome proliferators-activated receptor gamma ($PPAR{\gamma}$) agonist, occurring during the final 6 weeks. Treatment with MPM significantly prevented the increase in c-reactive protein (CRP) levels in the high fructose group. MPM suppressed high fructose diet-induced vascular inflammation marker expression such as intracellular adhesion molecule-1 (ICAM-1), vascular cell adhesion molecule-1 (VCAM-1), and E-selectin. MPM also reduced intima/media thickness of thoracic aorta. Histologic observation and oil red O staining demonstrated hepatic tissue damage and lipid accumulation were severe in high fructose group. Treatment with MPM ameliorated hepatic tissue morphology with minimized steatosis. In addition, MPM attenuated hepatitis by inhibition of monocyte chemoattractant protein-1 (MCP-1) expression. MPM-fed group showed lower serum GOT and GPT levels comparing with high fructose group. MPM and rosiglitazone (positive control) significantly decreased the size of epididymal adipocytes. Taken together, the administration of MPM inhibited high fructose-induced steatohepatitis and vascular inflammation. These results suggested that MPM is useful in the prevention or treatment of metabolic syndrome-related disorders such as fatty acid metabolism and vascular homeostasis.

• Journal of the Korean Wood Science and Technology
• /
• v.43 no.6
• /
• pp.868-875
• /
• 2015

In order to replace existing slit type steel plate on the wooden structure joint, the FRP-reinforced laminated plates were produced. Four types of FRP-reinforced laminated plates were produced according to the type of reinforcement and adhesive, and before applying to the joint, the adhesion performance test according to KSF 3021 and KSF 2160 and the Compact Tension (CT) type fracture toughness test specified in ASTM D5045-99 were carried out. As a result of adhesion performance test, all GFRP textile, GFRP sheet, and GFRP Textile-Sheet type FRP-reinforced laminated plates satisfied the requirement of soaking delamination percentage with smaller than 5% based on KS standard. However, aramid type specimen satisfied the standard as the soaking delamination percentage of 4.8% but it did not satisfied the standard as the water proof soaking delamination percentage of 70%. As a result of fracture toughness test, the volume ratio of reinforcement to timber became 23% so that the strength of FRP-reinforced laminated plates increased by two to four times in comparison to the control specimen. It was confirmed that the GFRP Textile-Sheet type specimen was most resistant to the fracture most since the ratio of stress intensity factor compared with that of the control increased to 61% owing to the parallel arrangement of glass fiber to the load. As a result of tensile shear strength test using FRP-reinforced laminated plates and nonmetal dowels, it is about 12% lower than metal connectors.

• Food Science of Animal Resources
• /
• v.31 no.5
• /
• pp.748-755
• /
• 2011

This study was carried out to investigate the effect of dietary palm oil supplementation on the quality of the carcass and meat of Hanwoo (Korean cattle). Thirty-month-old steers were fed on a concentration with or without (control) palm oil for 3 mon prior to slaughter. The samples of M. longissimus were taken from all carcasses and then stored at $4^{\circ}C$ for 9 d. The carcass traits, total myoglobin content, pH value, total reducing ability, and myofibrillar fragmentation index were unaffected by supplementation with palm oil. However, the fat content, water-holding capacity, and tenderness were significantly increased by dietary palm oil (p<0.05). In the fatty acid composition, the palm oil group had a higher palmitic acid (C16:0) content and lower polyunsaturated fatty acids (PUFA) content compared to the control group (p<0.05). The lipid oxidation stability, myoglobin oxidation stability, and color stability were increased by dietary palm oil. It is concluded that supplemental palm oil increased the marbling and storage quality but decreased the PUFA in Hanwoo beef.

• Food Science of Animal Resources
• /
• v.27 no.2
• /
• pp.190-196
• /
• 2007

This study was carried out to investigate the effects of pressure assisted freezing(PAF) on physicochemical properties of pork meat. Pork meat was frozen under pressure up to 200 MPa at $-60^{\circ}C$, and compared with fresh control. Phase transition temperature decreased with increasing pressure level, while pressure level had no effect on supercooling extent. Increasing pressure level increased pH of meat significantly(p<0.05). Thawing losses of all treatments were significantly higher(p<0.05) than control with the exception of PAF at 200 MPa. Water holding capacity(WHC) was increased significantly(p<0.05) with increasing pressure level up to 100 MPa. Cooking loss tended to decrease with increasing pressure level. In color, CIE $L^*-\;and\;b^*-value$ increased with increasing pressure level, while CIE $a^*-value$ decreased significantly(p<0.05). Increasing pressure level up to 150 MPa increased shear force significantly(p<0.05), however, no significant difference between 150 and 200 MPa in shear force was found(p>0.05). Therefore, the results indicated that excessive pressure level in PAF caused several losses in meat qualities, while PAF at mild pressure level improved meat qualities compared to atmosphere freezing.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.8
• /
• pp.1220-1226
• /
• 2013

The objective of this study is to investigate the quality characteristics and antioxidant activities of yanggaeng prepared with different amounts of aronia juice. Aronia juice was incorporated into yanggaeng at different levels (containing 50, 100, and 150 g of aronia juice in AJ 50, AJ 100, and AJ 150, respectively) based on the total weight of water. Total acidity and sugar contents showed a significant increase, however, pH showed a decrease with increasing levels of aronia juice. Hardness also showed an increase with increasing levels of aronia juice. Regarding texture profile analysis, hardness, springiness, and chewiness of yanggaeng were increased, however, cohesiveness was similar compared to the control and aronia juice added treatments. In chromaticity determination, L and b values showed a decrease, however, a value increased with increasing levels of aronia juice. The total polyphenols, flavonoids, and anthocyanin contents were increased proportionally with increasing levels of aronia juice. Antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than those of control and increased proportionally according to the concentration of aronia juice. The sensory evaluation indicated that AJ 100 showed the best preference in color, taste, texture, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in yanggaeng for improvement of quality and antioxidant potential.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.8
• /
• pp.1283-1289
• /
• 2013

This study was conducted in order to evaluate the effect of black garlic extract on quality characteristics of white pan bread. White pan bread contained black garlic extract at levels of 0%, 5%, 10%, and 15% based on flour. Analysis of volume and specific loaf volume, water activity, texture, crumb color, and sensory evaluation of white pan bread were performed. As the amount of black garlic extract increased, volume and specific loaf volume decreased. Hardness, Max. G (maximum gram), gumminess, and cohesiveness by texture analyser showed a higher value in treatment, however, in hardness, no differences were observed between control and treatment with addition of 5% black garlic extract. In crumb color analysis, as the amount of black garlic extract increased, L value decreased and values for a and b increased. On sensory evaluation, no differences were observed between control and treatment containing 5% black garlic extract, however, addition of more than 10% resulted in lower scores. As a result of this study, 5% black garlic extract was considered a reasonable level for preparation of a health promoting white pan bread.