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Dicky Tri Utama,장애라,김거유,강선문,이성기 한국축산식품학회 2022 한국축산식품학회지 Vol.42 No.2
Fat deposition in animal muscles differs according to the genetics and muscle anatomical locations. Moreover, different fat to lean muscle ratios (quality grade, QG) might contribute to aroma development in highly marbled beef. Scientific evidence is required to determine whether the abundance of aroma volatiles is positively correlated with the amount of fat in highly marbled beef. Therefore, this study aims to investigate the effect of QG on beef aroma profile using electronic nose data and a chemometric approach. An electronic nose with metal oxide semiconductors was used, and discrimination was performed using multivariate analysis, including principal component analysis and hierarchical clustering. The M. longissimus lumborum (striploin) of QG 1++, 1+, 1, and 2 of Hanwoo steers (n=6), finished under identical feeding systems on similar farms, were used. In contrast to the proportion of monounsaturated fatty acids (MUFAs), the abundance of volatile compounds and the proportion of polyunsaturated fatty acids (PUFAs) decreased as the QG increased. The aroma profile of striploin from carcasses of different QGs was well-discriminated. QG1++ was close to QG1+, while QG1 and QG2 were within a cluster. In conclusion, aroma development in beef is strongly influenced by fat deposition, particularly the fat-to-lean muscle ratio with regard to the proportion of PUFA. As MUFA slows down the oxidation and release of volatile compounds, leaner beef containing a higher proportion of PUFA produces more volatile compounds than beef with a higher amount of intramuscular fat.
HVAC systems - Problems no more - Engineering the correct Distribution of Water flow
Dicky Ong 대한설비공학회 2016 대한설비공학회 학술발표대회논문집 Vol.2016 No.6
The present study has been conducted to explain most efficient solution for engineering the correct distribution of water flow. It covers the 3 common hydronic issues to resolve incorrect distribution of water flow where are making sure that the Global Circuit Characteristic is Linear, the entire HVAC system is correctly balanced at the lowest pump distribution head with no circuit interactivity and The differential pressure across any control valve is held at almost constant,.
Dicky Harwanto,Gong-Hyeon Lee,Sun-Mee Park,Jae-Suk Choi,Mi-Ryung Kim,Yong-Ki Hong 한국식품영양과학회 2015 Preventive Nutrition and Food Science Vol.20 No.2
Freshwater softshell turtle (Trionyx sinensis) extract has been used traditionally as a tonic soup, and to recover from physical fatigue. To support these claims, the forelimb grip strength of mice was measured after feeding a softshell turtle extract for 7 days. The T. sinensis extract significantly increased the grip strength to 1.25±0.07 N (P<0.01), which is 16.8% higher than the force on day 0. After exercising, the blood glucose levels in extract-fed mice were 202% higher and urea levels were 73% lower, which were both significantly different than the levels observed after control treatment. Lactate dehydrogenase was significantly higher by 314%, and glutathione peroxidase increased by 165%. In addition, the obesity markers, serum triglyceride and cholesterol, decreased to 62% and 49%, respectively, after mice were fed the extract. These data show that the T. sinensis extract provided more energy for forelimb exercise, prevented protein catabolism and muscle fatigue, and decreased the oxidative stress caused by an exhaustive workout.
Dicky Harwanto,오승용,김종관,Victor David Nico Gultom,조재윤 한국해양과학기술원 2010 Ocean and Polar Research Vol.32 No.1
An experiment was conducted to investigate the effects of temperature and stocking density on daily patterns and rates of total ammonia nitrogen (TAN) excretion in juvenile red seabream Pagrus major (mean body weight: 29.0 g) under fasting and feeding conditions. Fish were acclimated over 7 days under four different temperatures (10, 15, 20, and 25℃) and at two different densities (5.5 and 11.0 kg m−3). Each treatment had three replicates and a total of 216 fish were used. After 72 hours starvation, endogenous TAN excretion was measured for each temperature and density. To investigate exogenous TAN excretion, fish were handfed a commercial diet containing 51.6% crude protein twice a day for 7 days, at 08:00 and 16:00. Water was sampled from both inlets and outlets of chambers every 2 hours over a 24 hour period. Both endogenous and exogenous TAN excretion increased with increases in temperature and density (P<0.05). Mean daily endogenous TAN excretion rates at 10, 15, 20, and 25℃ were 88.8, 101.1, 125.0, and 143.3 mg TAN kg−1 d−1 at low density, and 105.2, 119.2, 141.5, and 168.8 mg TAN kg−1 d−1 at high density, respectively. Mean daily exogenous TAN excretion rates at 10, 15, 20, and 25℃ were 343.5, 403.7, 535.7, and 601.7 mg TAN kg−1 d−1 at low density, and 391.9, 479.7, 611.9, and 683.4 mg TAN kg−1 d−1 at high density, respectively. The exogenous TAN excretion rate peaked 10~12 hours after the first feeding under all temperatures and densities. The TAN loss for ingested nitrogen increased with increases in temperature and density (P<0.05), ranging from 27.9 to 50.1% at low density and 31.7 to 56.9% at high density. This study provides empirical data for estimating ammonia excretion and managing the culture of red seabream under the given temperatures and densities.
Dicky Tri Utama,Jong-bin Park,Dong Soo Kim,Eun Bae Kim,Sung Ki Lee 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.5
Changes in microbial community and physicochemical traits of chicken summer sausage made from spent layer thigh added with different level (0%, 0.1%, 0.3%, and 0.5% w/w) of ground chopi (Zanthoxylum piperitum) during manufacture were analyzed. The microbial community was profiled and analyzed by sequencing 16S rRNA gene using Illumina MiSeq. Samples were taken from raw sausage batter, after 15 h of fermentation, 8 h of cooking including cooling down, and 7 d of drying. The final pH of the sausage was reduced by the addition of ground chopi. However, no clear effect on water activity was observed. Ground chopi inhibited the development of red curing color after fermentation as it exhibited antimicrobial effect. However, the effect on species richness and microbial composition after cooking was unclear. Ground chopi delayed lipid oxidation during manufacture and the effect was dependent on the addition level. Fermentation reduced the species richness with a dominancy of lactic acid bacteria. The profile of microbiota in the raw batter was different from other stages, while the closest relationship was observed after cooking and drying. Proteobacteria was predominant, followed by Firmicutes and Bacteroidetes in raw samples. Firmicutes became dominating after fermentation and so forth, whereas other predominant phylum decreased. At genus level, unclassified Lactobacillales was the most abundant group found after fermentation and so forth. Therefore, the overall microbial composition aspects were mainly controlled during fermentation by the abundance of lactic acid bacteria, while bacterial counts and lipid oxidation were controlled by cooking and the addition of ground chopi.
Dicky Tri Utama,이승규,백기호,김혜경,조창연,이철구,이성기 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.1
This study was conducted to observe the association between antioxidant enzyme activity, free iron content and lipid oxidation of Korean native chicken (KNC) meat during refrigerated storage. Four lines of KNC (Yeonsan ogye, Hyunin black, Hoengseong yakdak and Hwangbong) were raised under similar conditions. A total of 16 roosters were randomly sampled and slaughtered at the age of 12 mon. The breast and thigh meats were stored aerobically for 10 d at 4°C. Although thigh meat had higher antioxidant enzyme activity, it was more susceptible to lipid oxidation and released more iron during storage than breast meat. Aerobic refrigerated storage for 10 d significantly decreased the activity of antioxidant enzymes and increased the amount of free iron and malondialdehyde. The activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) were negatively correlated with lipid oxidation, whereas that of catalase was not. The amount of free iron was positively associated with lipid oxidation. We concluded that chicken line did not affect strongly on antioxidant enzyme activity and lipid oxidation in breast meat of KNC. However, the thigh meat of Hwangbong and Hyunin black had higher SOD and GSH-Px activity, respectively, and lower malondialdehyde contents than that of other chickens. SOD, GSH-Px and free iron play significant roles in meat lipid oxidation during refrigerated storage.
Supply chain security initiatives: The authorized economic operator and Indonesia"s experience
Dicky Hadi Pratama,Sophia Everett 인하대학교 정석물류통상연구원 2017 JOURNAL OF INTERNATIONAL LOGISTICS AND TRADE Vol.15 No.1
Discussion of security in supply chains has been intensified since the tragedy of 9/11 in the United States. The World Customs Organization"s SAFE Framework with its Authorized Economic Operators (AEO) program is one of the prominent supply chain security initiatives. At the time of its introduction in 2005, 168 member countries signed their support for its implementation. However, the last AEO Compendium reports only 69 countries currently have AEO program in place. This relatively slow development indicates the complexity of issues that might challenge countries to implement the initiative. Against this background, this paper aims to look at the AEO implementation in an environment where supply chain security initiative is relatively new. It focuses on policy development perspectives where the case study of Indonesia might represent challenges of other countries. Involving methods of desk research, interviews, and field observation, this paper starts with the development of various international supply chain security programs where the AEO finds it prominence. It follows with a discussion on the Indonesian AEO implementation where challenges and its policy development process are explored.