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Volume 41 (2010)
- Issue 4 Pages 156-
- Issue 3 Pages 103-
- Issue 2 Pages 64-
- Issue 1 Pages 1-
Volume 41, Issue 1
Vol. 41, No. 1 (Ser. No. 125)
Displaying 1-5 of 5 articles from this issue
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Mitsuyoshi SHIMAZU, Youichi SHIBATA, Hiromichi ARAKI, Sana ICHIHASHI, ...2010 Volume 41 Issue 1 Pages 1-7
Published: 2010
Released on J-STAGE: December 14, 2023
JOURNAL OPEN ACCESSA method to measure sugar and water contents of unprocessed sugar beet root using near infrared spectroscopy was examined. This is expected to develop a nondestructive device that measures components of sugar beet root on the field. The spectrum was measured from the side of the sugar beet root with skin, and the measuring range was from 800 to 1100nm. The standard curve was created by multiple linear regression analysis between the spectrum and the measured water and sugar content. The standard curve was vaildated by testing samples. The standard errors of sugar and water content measurements were found to be 1.11% and 1.40%. In order to reduce errors, it is recommended to adjust the intensity of the irradiation light and to develop a device that can stick to ruggedness surface of sugar beet.View full abstractDownload PDF (3842K) -
-Changes in Physical Properties-Zhihong GAO, Tomonari SAGARA, Gou NOGUCHI, Osamu SAKATA, Takaaki SATAK ...2010 Volume 41 Issue 1 Pages 8-14
Published: 2010
Released on J-STAGE: December 14, 2023
JOURNAL OPEN ACCESSIn order to clarify the effects of ageing of pork loins on various physical properties, such as myofibrillar fragmentation index, shear value, expansion rate, water-holding capacity, pH and color were measured. In this study, pork loins aged for 2 weeks at 4 ℃ were used as samples. Changes of physical properties of aged pork loin during 2 weeks were evaluated. The results show that pH was maintained about 5.7 during the two weeks, thatimplicated the pork was fresh still and it was thought that there was no problem on the quality. For color of meat and fat, L*, a*, b* values were clearly observed by 8 days of aging and the values seemed to have no change after that. Although color of meat turned a little light and the color of fat tinged with red, the tendency of color was accepted. The water-holding capacity was gradually decreased from 81.8% to 73.3%, and the expansion rate decreased from 14.5cm2/g to 11.6cm2/g within 8 days. Moreover, effect of aging caused softening meat as the increase in myofibrillar fragmentation index which corresponding to the reduction of shear force value. The pattern of fat marbling of the meat was also investigated using the ultrasonic diagnesis with the probe of 6-13Hz.View full abstractDownload PDF (4039K) -
-Relationship Between Taste and Physical Properties-Zhihong GAO, Tomonari SAGARA, Gou NOGUCHI, Osamu SAKATA, Takaaki SATAK ...2010 Volume 41 Issue 1 Pages 15-21
Published: 2010
Released on J-STAGE: December 14, 2023
JOURNAL OPEN ACCESSThe influence of the physical properties of the pork loin on the taste was investigated in present study. Furthermore, the evaluation of meat quality was analyzed using the sensory evaluation and physical properties which obtained from previous report. The results of the sensory evaluation showed that aging could improve tenderness, juiciness, umami, kokumi and overall preference of pork loin. Aging at 4 ℃ for 14 days provided the best sensory evaluation test. The results of correlation analysis showed that shear value had an negative relationship with tenderness, juiciness, umami, kokumi and overall preference, while myofibrillar fragmentation index had a high correlation coefficient with these 5 parameters (r>0.8). According to the results of the principal component analysis based on the variables obtained by sensory evaluation and physical properties, the first two principal components explained approximately 82.28% of total variables. It was found that the taste of pork loin was a crucial factor for the first component, and the second component was relative to appearance characters of the pork loin.View full abstractDownload PDF (3849K) -
Gen YOSHIDA, Ikko IHARA, Kiyohiko TOYODA, Kazutaka UMETSU2010 Volume 41 Issue 1 Pages 22-28
Published: 2010
Released on J-STAGE: December 14, 2023
JOURNAL OPEN ACCESSElectrochemical oxidation of waste milk was investigated in this study. Since waste milk contains biologically persistent matters such as milk fat, it is difficult to apply biological treatment for waste milk. Electrochemical treatment is considered as one of the advanced oxidation processes. We discussed the effect of anode materials on degradability of organic matters in waste milk. The concentration of COD of diluted raw milk was decreased 34% or 87% by electrochemical treatment using DSA or Ti/PbO2 anode. Ti/PbO2 anode was superior in the degradation of raw milk than DSA. It was indicated that lactose and milk fat in waste milk was degraded by electrogenerated oxidants, which adsorbed on Ti/PbO2 anode. The COD removal of casein by electrochemical oxidation using Ti/PbO2 was much lower compared to lactose. The result suggested that electrochemical treatment using a Ti/PbO2 anode was suitable for the treatment of waste milk.View full abstractDownload PDF (3679K) -
Chaveevan LEAUNGVUTIVIROJ, Kenji TAKENO, Hidenori SHINKAWA, Ken SASAKI ...2010 Volume 41 Issue 1 Pages 29-37
Published: 2010
Released on J-STAGE: December 14, 2023
JOURNAL OPEN ACCESSTwo soil types were studied to determine effects of compost and chemical fertilizer, either alone or in combinaiton for improvement of the nutrient content. Microbial populations, viz, total and cellulolytic bacteria, total and cellulolytic fungi, nitrifying bacteria, Azotobacter, phosphate solubilizing bacteria and fungi in soil, treated with a combination of compost and chemical fertilizer, were higher than either compost or chemical fertilizer applied alone. Sandy siol receiving compost alone or in combination with chemical fertilizer greatly increased soil pH level, the amounts of organic matter, potassium, calcium, and sulfur, while, a small effect on changes of soil chemical properties (pH, organic matter and nitrogen) was only observed in clay soil. Corn growth increased by 208% in sandy soil than that in clay soil (162% increase) as compared with those with no fertilizer application. Changes of soil microbial population, organic matter and plant nutrient might result in high growth of corn.View full abstractDownload PDF (4994K)
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