• Food Science of Animal Resources
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• v.23 no.3
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• pp.227-235
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• 2003

The results were obtained from pigs which had been fed finishing pig diets containing 5% beef tallow(C) as control and 2% perilla seed oil(Tl), 3% beef tallow and 2% squid viscera oil(T2), 3% beef tallow and 2% CLA(conjugated linoleic acid, T3). All porks were stored at 1$^{\circ}C$ for 28 days. pH value of control group was higher than other treatments. Water holding capacity(WHC) did not show any significant difference among treatments, however, WHC of C and T3 was increased as storage days increased. Protein solubility of T3 was higher than the other treatments, but that of all groups increased up to 14 days of storage and then decreased. The a* value of C was higher than the others, but b* value was low on 28 days of storage. Volatile base nitrogen(VBN) value of T3 showed the highest level, but that of Tl was the lowest. Thiobarbituric acid reactive substances(TBARS) of T2 and T3 were' higher than those of C and Tl. In sensory analysis, meat color and overall acceptability of C were higher than those of the other treatments in raw meat, and meat appearance was higher than level in Tl.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.337-342
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• 2006

A total of 120 pigs (Berkshire) were used to investigate the effect of dietary supplementation with artificial culture medium of wild ginseng (CWG) on the physico-chemical characteristics of pork About $60{\pm}3kg$ pigs were randomly assigned to 4 pens based on sex and diet (C: commercial diet feed or T: commercial diet+1 L CWG per day for 70 days). Pigs were slaughtered at approximately 110 kg live weight, and proximate composition and physico-chemical characteristics were measured in pork loin. The moisture content, hardness and chewiness of pork were higher in gilt fed CWG than in gilt fed the control diet, but the water-holding capacity of pork and $L^*$ values of fat color were lower. The shear force and $a^*$ values of pork were higher in barrow fed CWG than in harrow fed the control diet. The crude fat content, hardness, cohesiveness, chewiness of pork and $a^*\;and\;b^*$ values of fat color were lower in barrow than in gilt, but the pH was higher. These results imply that the proximate composition and physico-chemical characteristics of pork could be affected by dietary supplementation with CWG and the sex of the pig, while the texture properties and at values of pork may be improved with dietary CWG.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.133-141
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• 2012

This study was carried out to investigate the effects of substitution of fermented king oyster mushroom (P. eryngii) by-products diet on pork meat quality characteristics, during the storage. A mixture of 40% king oyster mushroom by-products, 28% soybean meal and 20% corn was fermented for 10 d, and the basal diet was then substituted by the fermented diet mixture of up to 20, 50 and 80%, respectively. A total of 96 pigs were fed experimental diet (8 pigs per pen ${\times}$ 4 diets ${\times}$ 3 replication), and eight longissiumus (LD) per treatment were collected, when each swine reached to 110 kg of body weight. The Warner-Bratzler shear forces and cooking loss were significantly lowered in the treatments, while crude protein content and water holding capacity significantly (p<0.05) increased in the treatments than in the control group. The volatile basic nitrogen (VBN), at 1 d of storage, was lower in the treatments, while texture profiles and sensory evaluation did not differ between the control and the treatments (p>0.05). The pH, thiobarbituric acid reactive substances (TBARS), VBN and meat color in all treatments were increased as storage increased. Fermented king oyster mushroom by-products diet effects on lightness (CIE $L^*$), yellowness (CIE $b^*$) and chroma were determined, when LD muscles in T2 and T3 treatments were higher (p<0.05), up to 7 d (p<0.05). Therefore, the results indicate that the substitution of the fermented king oyster mushroom by-products diet to swine diet influenced the quality of the meat and it may be an economically valuable ingredient.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.184-189
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• 2012

This study was investigated the effects of supplementation diets with mulberry leaves powder on pH, TBARS (thiobarbituric acid reactive substance) and VBN (volatile basic nitrogen) heating loss, WHC (water holding capacity), and drip loss of chicken meat. One hundred sixty broiler were fed diets for five weeks containing 0% mulberry leaves powder (Control), 1% mulberry leaves powder (T1), 2% mulberry leaves powder (T2), and 3% mulberry leaves powder (T3). At the end of this experiment, broiler were slaughtered, and stored at $4^{\circ}C$ for 10 d. As storage time increased, all treatment groups resulted in increased pH, TBARS, VBN and drip loss (p<0.05). The TBARS and VBN were significantly decreased by the supplementation of mulberry leaves powder compared to the control (p<0.05). T3 results in much better TBARS and VBN than other treatment groups. Especially, T3 was significantly (p<0.05) more effective in improving self life compared to other treatment groups. Heating loss and drip loss were no significantly different among treatment group. In conclusion, these data indicate that supplementation of 3% mulberry leaves powder were most effective in decreasing TBARS and VBN.

• Environmental Engineering Research
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• v.18 no.4
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• pp.253-257
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• 2013

Exposure assessment for three major active ingredients used for humidifier disinfectants, polyhexamethylene guanidine (PHMG), oligo(2-(2-ethoxy)ethoxyethyl guanidinium chloride (PGH), and 5-chloro-2-methylisothiazol-3(2H)-one/2-methylisothiazol-3(2H)-one (CMIT/MIT) mixture, was conducted in a bedroom using an air sampler for a refined risk assessment. The experimental site was selected to reflect consumer exposure conditions. Aerosols formed by a humidifier were sampled during 8 hr at 7.5 L/min. Absorbed PHMG and PGH by the sampler were quantified using a spectrophotometric method, and high performance liquid chromatography-ultraviolet detection was used for CMIT/MIT. Three exposure scenarios were assumed for adding humidifier disinfectants to the humidifier water at 1, 2, and 10 times the volume recommended by the product suppliers, and the humidifier was on at its maximum rate of producing aerosols in order to consider reasonable worst-cases. The sampled mass of PHMG and PGH ranged 200 to $2,800{\mu}g$ and 140 to $1,900{\mu}g$, respectively, under different exposure conditions, whereas the absorbed mass of CMIT/MIT was barely detected at the detection limit of 0.11/0.29 mg/L, only at 10 times the recommended level. The resulting risk quotients for PHMG and PGH ranged 1,400 to 20,000 and 1,000 to 13,000, indicating that health risks could be significant. For CMIT/MIT mixture, risk quotients were much smaller than estimated by assuming that they are conservative in the indoor environment, probably due to oxidative reactions. The refined exposure assessment presented here may provide a useful tool for assessing risks posed by active ingredients in spray-type biocidal products.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.539-542
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• 1990

The effects of immersion temperature $(20,\;40\;and\;60^{\circ}C)$ and immersion times (6. 12 and 18 min) in a distilled water prior to air dehydration upon the browning reaction and pyruvic acid content of air dried onions to a 4.071 moisture content (wet basis) were analyzed by a response surface methodology (RSM). Those values were also predicted by using a second degree polynomial regression model. Immersion temperature had more influence to browning reaction and pyruvic acid content than immersion time in these experimental ranges. The processing conditions to minimize the browning reaction of dried onions at $50^{\circ}C$ of air temperature (O.D.=0.071) were $60^{\circ}C$ of immersion temperature and 18 min of immersion time compared to control (O.D.=0.168) of air dehydration at $50^{\circ}C$ Pyruvic acid contents of dried onions at $50^{\circ}C$ of air temperature were maximized $(39.85{\mu}mole/g\;onion\;solid)$ at $60^{\circ}C$ of immersion temperature and 12 min of immersion time compared to control $(24.08{\mu}mole/g\;onion\;solid)$ of air dehydration at $50^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.201-208
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• 2007

Functional oils (FOs) were produced from commercial diacylglycerol oil and red yeast rice extracts from 80% ethanol for 1 hr in a shaking water bath at $35^{\circ}C$ and 175 rpm. FOs contained (A) 600, (B) 1200, (C) 1800, and (D) 2280 ppm of red yeast-rice extracts, respectively. The Hunter a value and b value were risen whereas L value was reduced along with the increase of extract concentration. Content of monacolin K and total phenolic compounds in FOs significantly increased according to the increase of extract concentration. The oxidation stability of FOs was observed by Rancimat at $98^{\circ}C$. Induction time decreased according to the increase of extract concentration. The major volatile compounds of FOs were compared using the electronic nose (EN) system and solid phase microextraction (SPME) method combined with gas chromatograph/mass spectrometry (GC/MS). EN was composed of 12 different metal oxide sensors. Sensitivities (Rgas/Rair) of sensors from EN were analyzed by principal component analysis (PCA), whose proportion was 99.66%. For qualitative or quantitative analysis of volatile compounds by SPME-GC/MS, the divinylbenzene/carboxene/polydimethyl-siloxane fiber and sampling temperature of $50^{\circ}C$ were applied.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.250-255
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• 2003

The effects of dichlorornethane (CH$_2$C$_2$), ethylacetate (EtOAc) or water ($H_2O$) fraction of Korean cabbage kimchi on anti-oxidative enzyme activities of the heart, kidney and lung of rabbit fed 1% cholesterol diet for 16 weeks were studied. The amount of kimchi fraction added to the 100 g of diet was 8.3 mg of CH$_2$C1$_2$,5.6mg of EtOAc, and 221.9 mg of $H_2O$, which are equivalent to 5% of freeze-dried kimchi in the diet. Each group had 6 rabbits and rabbit was housed individually. Lipid peroxide values for the heart was the highest followed by lung and kidney. But the activities of catalase and GSH-px were the lowest in the heart and the highest in the kidney. Activities of anti -oxidative enzymes (catalase, GSH-px, Mn-SOD, Cu, Zn-SOD) of rabbits fed kimhi solvent fractions added diets were lower than those of the control which fed 1% cholesterol diet. Among kimchi groups, CH$_2$Cl$_2$ group showed the lowest (p<0.05) enzymes activities. Lipid accumulation in these organs fed diets with kimchi solvent fractions, especially with CH$_2$C1$_2$fraction, were lower than that of the control. Therefore, production of the lipid free radicals might be suppressed and the activities of anti -oxidative enzymes responsible for removing the free radicals seemed to be lowered in kimch frachoin-fed rabbits.

• Korean Journal of Environment and Ecology
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• v.29 no.6
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• pp.842-849
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• 2015

This study investigated the effects of rare-earth fertilizer on the shoot cuttings' rooting of Vitex rotundifolia L. and Tamarix chinensis Lour. The shoot cutting test was carried in 2008 and the main results are summarized as follows. The rate of rooting and the average roots increased in both number and length when rare-earth fertilizer is treated in V. rotundifolia and T. chinensis in comparison to those of the untreated control plot. In particular, when rare-earth fertilizer is diluted with water 1/2500, the rooting outstandingly increases. This result is almost similar to the effect of the rooting stimulant, IAA. Although there is no differentiation in its rooting rate according to the density, the rooting of T. chinensis shows a 100 percent effect on in the entire treated plot but not in the untreated control plot, so it is usable as a rooting stimulant. As for shoot cuttings' rooting, depending on the time immersed in diluted solution of rare-earth fertilizer, both V. rotundifolia and T. chinensis showed relatively higher percentages in all treatment plot immersed for 60 minutes than for 10 minutes. In conclusion, considering the results of the rooting percentage and the average number and length of roots of V. rotundifolia and T. chinensis, the shoot cuttings' rooting appeared higher in percentage when they were immersed in the rooting stimulant for sixty minutes with a lower density than 1/2500. This result shows that rare-earth fertilizer can be utilized as an alterative for IAA rooting stimulants currently available in the market.

• Food Science and Preservation
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• v.21 no.2
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• pp.151-156
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• 2014

This study was conducted to inhibit the browning of fresh-cut lotus roots by blanching in a Glycyrrhiza glabra L. and Astragalus membranaceus Bunge extract solution (0.5%). Lotus roots were cut to 1 cm using a knife. The fresh-cut lotus roots were blanched at $50^{\circ}C$ in distilled water (DW, Cont), Glycyrrhiza glabra L. extract solution (GE), and Astragalus membranaceus Bunge extract solution (AE). After treatment, they were packaged with 0.04 mm PE bags and were stored at $10^{\circ}C$ for 12 days. Their color, hardness, DPPH radical scavenging activity, pH, and total soluble solids were then investigated. During storage, the samples treated with GE and AE had high $L^*$ values. They were also found to have higher values compared to the control group in the analysis of the browning index. No difference was found, however, in the hardness analysis. With regard to the DPPH radical scavenging activity, the sample treated with Glycyrrhiza glabra L. extract had the highest activity. In the pH analysis, all the groups were found to have a decrease tendency for all the storage periods. The total soluble solids decreased in the control group and slightly increased in the AE and GE groups. These results show that blanching in Glycyrrhiza glabra L. or Astragalus membranaceus Bunge extract is effective for preventing the browning of fresh-cut lotus roots.