Antler of deer have been used in Asia as a dietary supplementary or alternative medical substance. The antler contains various biological active substances, including ganglioside has been known to promote growth, bone hyperactivity, immune function, protein synthesis and various pharmacological action. Therefore, this study was to investigate the effect of antler on productivity of broiler chicks. Feeding trial has a number of 240 broiler chicks was conducted to investigate the effect of antler extract (AE) treated feeds on body performance, breast meat composition and characteristics in broilers. Each treatment had 15 chicks with 4 replications. The supplementation level of AE treated feeds was 0.3, 0.6 and 0.9% in the experimental diets. The results obtained were summarized as follows: Average body weight gain was significantly (p<0.05) increased in broilers fed with AE compared to that of control during overall periods. Especially, the body weight gain of 0.9% AE treated chickens showed highly increased by 6.0% compare to the control. Average feed intake was not significantly different among the treatments. Average feed efficiency was significantly (p<0.05) improved by 4% in broiler chicks fed with AE compare to that of control. Average breast meat composition and concentration of cholesterol were also not different by feeding the AE. In breast meat characteristics, the shear force (kg/0.5inch2) of breast meat showed similar results in all treatments. The cooking loss of breast meat was significantly lower in the chick fed AE than that of control. But the water holding capacity (%) of breast meat was significantly (p<0.05) higher in the chicks fed AE than that of control. In breast meat color of chicks were not significantly different in all treatments. The thiobarbituric acid reactive substances (TBARS) and volatile base nitrogen (VBN) value were not showed different with all treatments. Also, the fatty acids composition of breast meat were showed similar results in all treatments. In conclusion, the dietary feed of AE tended to improve the body weight gain and feed efficiency, but did not influenced breast meat characteristics of broiler chicks

본 연구는 날치 난소막에서 추출한 날치 난소막 추출물(Flying fish Roe Shell Extract, 이하 FRSE라 명함)의 물리화학적인 특성을 조사하기 위하여 수행되었다. 해양성 원료인 날치 난소막에서 FRSE를 제조하여 물리화학적인 특성을 분석하였다. 영양성분 조성을 분석한 결과 FRSE는 81.00%의 단백질과 9.12%의 회분, 그리고 4.48%의 수분으로 구성되어있는 것으로 나타났다. 아미노산 조성분석 결과 FRSE는 콜라겐 펩타이드의 특징인 OH-proline과 glycine이 검출되었으며, 포도당과 지방 대사에 관여하는 glutamic acid 와 aspartic acid 함량이 높게 검출되었다. 또한 열량분석 결과에서는 100g의 FRSE가 347 kcal의 열량을 지니고 있는 것으로 나타났다. FRSE의 분자량 분석 결과에서는 약 1,300 Da정도의 평균분자량 분포를 나타낸다는 것을 알 수 있었다.

국내 양식산 진주담치 Mytilus edulis 의 가치증진 및 향후 효율적인 활용을 위한 식품학적 자료를 얻기 위해 연안에서 생산되는 진주담치의 식품성분 조성을 분석하였고, 아울러 복합추출법으로 추출한 진주담치 추출물의 품질특성에 대하여 분석 검토하였다. 진주담치 육의 수분, 조단백질과 탄수화물 함량은 각각 79.0%, 15.2% 및 1.9% 이었고, 진주담치 총지질의 주요 지방산은 16:0, 16:1n-7, 20:5n-3 및 22:6n-3 등으로, 20:5n-3 및 22:6n-3을 위주로 하는 고도불포화지방산의 조성비가 매우 높았다. 총아미노산의 함량은 15,344.8 mg/100 g 으로 glutamic acid, aspartic acid, glycine, alanine, leucine, lysine 및 arginine의 함량이 많았다. 유리아미노산 총함량은 961.8 mg/100 g 으로, taurine이 전체 유리아미노산의 14.3%를 차지하고 있었으며, glutamic acid, glycine, alanine 및 arginine도 비교적 많이 함유되어 있었다. 진주담치 열수추출물, 잔사 효소분해물 및 복합추출물(Brix 20°)의 조단백질 함량은 각각 6.6, 8.6 및 7.4%, 염도는 1.8, 0.9 및 1.6%, 아미노질소량은 264.6, 358.4 및 323.0 mg/100 g 이었다. 추출수율은 진주담치 1 kg 당 열수추출물 689 mL, 잔사 효소분해물이 323mL 로서 복합추출을 통해 약 47%의 수율이 증가하였다. 진주담치 복합추출물은 열수추출물과 관능적인 면에서 유의적 차이가 없었으며, 시판 굴자숙농축액과 비교하여 전혀 손색이 없었다. 열수추출물과 복합추출물의 유리아미노산의 총함량은 각각 5,733.5 및 7,210.5 mg/100 g 으로 glutamic acid가 함량 및 taste value로 보아 지배적이었으며, 다음이 aspartic acid, alanine, glycine, arginine, lysine 및 histidine 순으로 맛에 영향을 미칠 것으로 추정되었다.

This study was conducted to investigate the effect of enzyme and yeast extract supplement on growth performance, carcass characteristics and blood parameters in Hanwoo steers. A total of forty-eight 23-month-old Hanwoo steers, with average initial body weight of 545.25±12.60 kg, were assigned to four treatments with three replicates in a completely randomized design. Hanwoo steers housed in four heads group per pen. The treatments comprised of four groups of control (no feed additives), treatment 1 (xylanase, cellulase, and gluco-amylase; 0.1%/concentrate), treatment 2 (β-glucan and mannan-oligosaccharide; 0.1%/concentrate), and treatment 3 (treatment 1+2; 0.1%/concentrate). During the fourth and eighth month, average daily gain and feed conversion rates improved in treatment 1, but in the control this was lower than the other treatments (p<0.05). Real-time ultrasound was used for measuring the live carcass traits (longissimus muscle area, back fat thickness, and marbling score) and the better results were in the following order: treatment 1 > treatment 3 > treatment 2 > control, and extended to carcass grade. White blood cell indices were lower in treatments 2 and 3 and the IgG indices were relatively higher than in other treatments. As a result, levels of xylanase, cellulase, and gluco-amylase were increased from the fourth month to improve growth performance, live carcass traits. Durin

We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics and qualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrot extract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and a sensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbic acid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period. However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract, 0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browning during the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, and chewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with the control during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbic acid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning of black carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15% ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.

Omija component was known to possess natural odor, taste, color, and various general characteristics. Omija extraction was extracted using ethanol as a solvent. Omija extract showed a red-purple color of some viscous liquid state. Some conclusions from natural Omija extract were obtained as follow. The result of antimicrobial experiment to add Omija extract, the number of microbial population showed negative reaction from 3 days after it cultivated. This phenomenon could confirm that Omija component affected to antimicrobial effect. The result of dyeing experiment to add Omija extract, fiber dyeing effect showed with some ivory color after dyed to cotton and silk. Also, this phenomenon could confirm that Omija component affected to natural dyeing effect from observated dye state with biological microscope(BM). The result of instrumental analysis, inorganic components of K(109.60ppm), Na(3.500ppm), Ca(1.205ppm), Mg(0.900ppm), Li(0.350ppm), Si(0.380ppm), Cu(0.250ppm), Fe(0.125ppm), Zn(0.090ppm), etcs from Omija were ascertained with ICP/OES, and organic components of benzene(10.808), borny lacetate(11.289), phenol(14.183), β-terpinene(15.840), α-terpinolene(17.616) etcs from Omija were ascertained with GC/MSD.

This study performed physicochemical characteristics and sensory tests on brown sauce with different Salicornia herbacea L. (saltwort) content to find the best brown sauce recipe with saltwort. Moisture content increased with greater saltwort extract content. There was significant (p<0.001) pH difference with saltwort content. There was also significant (p<0.001) sweetness difference in the samples and sweetness increased with greater saltwort content. Viscosity measured at 20℃ and 60℃ was significantly (p<0.001) lower with greater saltwort content. The brightness of brown sauce containing saltwort extracts significantly (p<0.001) increased with greater saltwort content and its redness and yellowness usually decreased. SPS4 with the greatest saltwort content showed the highest value of 4.25% and DPPH radical removal increased significantly (p<0.001) with greater saltwort content. In the sensory test, the color value was lowest at 4.82 with BSL1 and the flavor value was lowest at 5.00 with BSL0, the control group. The taste and the flavor values were highest with BSL2 with 2% saltwort content. Overall acceptance was highest with BSL3, the brown sauce with 3% saltwort content, at 6.09. As a result, it was concluded that the brown sauce with 3% saltwort content was most suitable. Therefore, this study concluded that saltwort with various functions could be used for food and may be used to replace salt and have other functions in brown sauce, a popular sauce consumed in Korea.

This study investigated the quality and antioxidative properties of a Korean fried rice cake, Gaeseong-Juak (doughnut of waxy rice) added with Prunus yedoensis Matsumura (PYM) extract, vitamin C and BHT. Gaeseong-Juak was prepared by adding PYM extract at 0, 0.5, 1, and 2% of waxy rice powder. The moisture contents of Gaeseong-juak added with PYM extract varied between 17.50% and 21.70%. Among the samples, the lowest moisture content was 2% Gaeseong-juak added with PYM extract. The contents of the samples obtained from crude protein, crude fat, crude ash were 4.47～4.73, 11.15～12.50, and 0.73～0.82%, respectively. The as the content of PYM extract increased, L-values significantly decreased while a-value and b-value significantly increased (p<0.001). The texture profile analysis of the Gaeseong-Juak was not significantly different at the samples. In the sensory test, the sample containing 0.5% PYM extract obtained good scores. The antioxidative effect of the Gaeseong-Juak significantly increased as the addition level increased, compared to the original Gaeseong-Juak (p<0.001). From these results, we suggest that PYM is a good ingredient for increasing the consumer acceptability and the functionality of Gaeseong-Juak.

천연 복분자는 나무딸기 또는 산딸기로부터 얻어진 한방재료로 사용되어 지고 있다. 천연 복분자 나무딸기 또는 산딸기는 천연의 향기와 맛, 천연의 색상, 그리고 약리, 화학적 특성을 가지고 있다. 천연 복분자 추출물을 사용하여, 특성실험으로 미생물에 대한 항균실험과 섬유에 대한 염색실험을 하였다. 본 특성실험에서 다음과 같은 결론들이 얻어졌다. 항균실험 결과 ATCC-001(staphylococcus aureus)의 경우는 배양시험 후 72hrs 부터 미생물이 거의 나타나지 않았으나 ATCC-002(aspergillus niger)의 경우 배양시험 후 시간경과에 따라 계속 증식이 나타났다. 역시, 염색실험 결과 복분자 추출물이 천연염료로 매염제(Al2(SO4)3·13-14H2O)를 사용하여 섬유인 면과 견에서 연한 베이지 색의 방향으로 염색이 나타났다. 기기분석 결과 1CP/OES로 측정한 복분자 성분에서는 K(221.100ppm), Mg(17.920ppm), Ca(5.129ppm), Na(2.940ppm), Si(0.638ppm)등의 무기성분들이 확인되었고, GC/MSD로 측정한 복분자 성분에서는 Boric acic(1.711), Silane(2.142), Propyl isothiocyanate(2.565), Pyrazole(3.481), Furfurole(11.521)등의 유기성분들이 확인되었다.

Natural Curcumin belongs to Zingiber Officinale Roscoe was known to possess natural odor, natural taste, natural color, and other pharmaceutical & chemical characteristics. Natural Curcumin extract was made to use ethanol as a solvent was to show a yellow color having state of solid powder and an active component. Natural Curcumin extract tested pharmaceutical & chemical experiment to dilute in curcumin 1%-water solution. Curcumin extract tested antimicrobial experiment using microbe, and tested dye experiment using fiber. Some conclusions in the result of characteristics experiment was obtained as follow. The result of antimicrobial experiment showed that the growth of staphylococcus aureus (ATCC-001) and aspergillus niger (ATCC-002) as microbes decreased according to passage of time. This phenomenon could know that Curcumin compoment showed influence to antimicrobial effect. Also, the result of dye experiment showed that cotton and sick with fiber dyeing dyed in direction of dark yellow color. This phenomenon could know that Curcumin extract showed influence to dyeing effect in observation of optical electron microscope(OEM.) The result of instrument analysis ascertained inorganic components of K(53.300ppm), Na(1.150ppm), Ca(0.711ppm), Ti(0.351ppm), Li(0.256ppm), Cu(0.233ppm) etcs from Curcumin component with ICP/OES, and ascertained organic components of propanoic acid(1.859), benzene(10.814), phenol(14.194) etcs from Curcumin component with GC/MSD.

This study evaluated the effects of different levels of malt extract on the hardness, moisture, water soluble starch (WSS) contents, and in vitro starch digestibility (IVSD) of Jeungpyun during storage at room temperature (25±1℃) and refrigeration temperature (4±1℃). Resistant starch (RS) and soluble starch (non-RS) contents were also evaluated. During storage at both temperatures, hardness increased in Jeungpyuns with the malt extract-added Jeungpyun groups (malt-added Jeungpyuns) exhibiting lower hardness than the control. The rate of retrogradation was faster upon storage at refrigeration temperature. Moisture and WSS contents as well as IVSD of Jeungpyuns decreased, whereas these levels were higher in malt-added Jeungpyuns compared to control. Storage increased RS contents in Jeungpyuns stored for up to 4 days, particularly at 4℃, whereas there was a decrease in RS content after 7 days of storage. However, RS content was lower in malt-added Jeungpyuns compared to control. Soluble starch (SS) contents of Jeungpyuns decreased. However, SS content was higher in malt-added Jeungpyuns than that of control. The reduced hardness and RS content as well as the rate of increase in other parameters of malt-added Jeungpyuns were dependent on the concentration of malt extract. These results reveal that addition of malt extract delayed retrogradation of Jeungpyun, whereas retrogradation possibly increased the content of RS during storage at both temperatures, however, that of RS decreased with increasing level of malt extract, suggesting that the level of malt extract as well as the storage conditions are important for obtaining acceptable texture and retaining the RS content of Jeungpyun, which is known to possess physiological activity.

Natural Omija belongs to magnoliaceae was known to possess natural odor, taste, color, and various pharmaceutical & chemical characteristics. Omija extraction was extracted using ethanol as a solvent. Omija extract showed a light red-violet color of viscous liquid state. Some conclusions from the result of characteristic experiment were obtained as follows. From the result of antimicrobial experiment, occurrence of staphylococuss aureus and aspergillus niger as microbes was decreased according to the passage of time. This phenomenon could know that Omija component is affected to antimicrobial effect. From the result of dye experiment, fiber dyeing showed with some ivory color after dyed to cotton and silk. This phenomenon could know that Omija component is affected to dyeing effect from observation of scanning electron microscope(SEM). From the result of instrument analysis, inorganic components of K(107.30ppm), Na(2.110ppm), Ca(0.935ppm), Mg(0.891ppm), Li(0.270ppm) etcs from Omija were detected with ICP/OES, and aromatic components of benzene(10.808), a-pinene(13.996), phenol(14.183), β-terpene(15.840), a-terpinolene(17.616) etcs from Omija were also detected with GC/MSD.

The objective of this study was to assess the physicochemical characteristics of morning rolls containing various levels (0, 2, and 4%) of Makgeolli lees extract powder, which has nutritional and health effects. The results demonstrated that pH, moisture content, volume, weight, and baking loss rate of morning rolls were not significantly different among the groups. In the morning rolls with 4% Makgeolli lees extract powder, the Hunter's color 'a' (redness), but not L (lightness) or b (yellowness), was significantly higher than that in the other two groups. After estimating the texture quality of morning rolls, hardness, chewiness, and gumminess decreased significantly with added Makgeolli lees extract powder, but springiness was not significantly different. The results of the sensory test showed that appearance and texture increased as more Makgeolli lees extract powder was added, and that the overall acceptability score and air cell uniformity score for 2% and 4% Makgeolli lees extract powder morning rolls were significantly higher than those of controls. These results indicate that the texture and sensitivity of morning rolls can be increased by adding Makgeolli lees extract powder without affecting the overall quality.

Natural Ginger extract was extracted from Ginger component using ethanol as a solvent, and we tested various pharmaceutical characteristics in this extract. Characteristics experiment to use natural Ginger extract tested antimicrobial experiment using microbe, and analyzed organic and inorganic component with analysis instrument. From the result of characteristics experiment, some conclusions are obtained as follow. In this experiment, natural Ginger extract was obtained about 22.50 g-Ginger extract(extraction ratio : 1.80%) as liquid state of some viscous yellow-brown color. The result of antimicrobial experiment with staphylococcus aureus and aspergillus niger in microbe decreased more and more according to passage of reaction time. This phenomenon could know that Ginger extract has influenced to antimicrobial effect. In the result of instrumental analysis, aromatic organic components of benzimidazole(1.283), propyl isothiocyanate or isothiocyanic acid(1.477) etcs from Ginger extract were detected with GC/MS and inorganic component of Ca(27.6 ppm), K(24.08 ppm), Mg(6.03 ppm), Na(1.02 ppm), Zn(1.02 ppm), Sb(0.711 ppm) and Li(0.079 ppm) etcs from Ginger extract were detected with ICP/OES.

Natural grape extraction was extracted from grape component using diethyl ether as a solvent, and we tested various pharmaceutical and chemical characteristics of this extract. Characteristic experiments to use natural grape extract tested antimicrobial experiment using microbe in pharmaceutical material, and tested dye experiment using fiber in chemical material. From the result of characteristics experiment, some conclusions are obtained as follow. From the result of characteristics experiment, it obtained about 7.5%-grape extraction ratio as semi-solid state, and after dried in freezing from grape extract of semi-solid state, it obtained about 10%-grape extraction ratio as solid state of dark purple color. From result of antimicrobial experiment of grape extract, number of staphylococcus aureus (KCMC-01) and aspergillus niger (KCMC-02) in microbe decreased more and more according to time passage. This phenomenon showed that grape extract influences to antimicrobial effect. From the result of dye experiment of grape extract, it appeared in direction of dark purple color after dyed to use cotton and silk with fiber to control in pH 7.5. Specially the result which confirmed dye of fiber with optical electron microscope(OEM), we could know that it appears darker silk than cotton.

Natural Artemisia extraction was extracted from Artemisia component using diethyl ether as a solvent, and we tested various pharmacetical and chemical characteristics of this extract. Characteristic experiments to use natural Artemisia extract tested antimicrobial experiment using microbe in pharmacetical material, and tested dye experiment using fiber in chemical material. From the result of characteristics experiment, some conclusions are obtained as follow. From the result of extraction experiment, it obtained about 10.4%-Artemisia extraction ratio as semi-solid state, and after dried in freezing from Artemisia extract of semi-solid state, it obtained about 10%-Artemisia extraction ratio as solid state of dark blue-green color. From result of antimicrobial experiment of Artemisia extract, number of staphylococcus aureus (ATCC-01) and aspergillus niger (ATCC-02) in microbe decreased more and more according to time passage. This phenomenon showed that Artemisia extract influences to antimicrobial effect. From the result of dye experiment of Artemisia extract, it appeared in direction of dark blue-green color after dyed to use cotton and silk with fiber to control in pH 7.5. Specially the result which confirmed dye of fiber with optical electron microscope (OEM), we could know that it appears darker silk than cotton.

Reaction flavoring을 통하여 풍미를 개선시킨 진주조개 엑스분의 실용화를 위한 방안의 하나로 진주조개 과립 조미료를 제조하였고, 본 시제품의 성분조성 및 품질특성 등에 관하여 살펴보았다. 과립 조미료 시제품은 풍미를 개선시킨 진주조개 엑스분과 분무건조한 진주조개 엑스분, 그리고 굴 자숙농축액을 주된 정미소재로 여기에 MSG, IMP, lactose, salt 및 물 등을 첨가 혼합하여 과립으로 성형한 후 유동층 건조시켜 제조하였다. 본 시제품의 수분함량은 3.8%, 조단백질 12.0%, pH는 6.49, 염도는 31.4%였고, 아미노질소 함량은 1,876.6 mg/100 g 으로서 시판 복합조미료의 842.8~1,610.2 mg/100 g에 비해 제품에 따라 2배 이상의 함량 차이를 보였다. 시제품에서 검출된 뉴클레오티드 중 정미력이 있는 IMP와 AMP의 함량은 각각 88.6 mg/100 g 및 46.1 mg/100 g 으로서 시판제품에 비해 다소 많이 함유되어 있었다. 시제품의 유리아미노산 총함량은 1,127.5 mg/100 g 으로 glutamic acid, taurine, hydroxyproline, glycine, phosphoserine, alanine, proline, leucine 등이 주요 유리아미노산이었다. 진주조개 과립 조미료를 관능검사한 결과, 굴 자숙농축액을 첨가함으로서 정미력이 다소 부족한 진주조개 엑스분에 여러 정미발현성분이 보강되었으며, MSG의 다량 첨가 없이 조미료의 풍미를 상당히 향상시킬 수 있었다. 본 시제품은 맛과 냄새 면에서 시판 유사 복합조미료에 비하여 월등히 좋은 관능평점을 얻었고, 종합적 기호도 면에서도 우수하다는 평가를 받았으며, 다양한 풍미를 갖는 진미형의 천연조미료로서 충분히 이용 가능하였다.