ABSTRACT
[This corrects the article DOI: 10.5851/kosfa.2019.e33.].
ABSTRACT
Jeju black cattle are known as one of Korea's traditional cattle. However, Hanwoo is more well-known to Korean meat consumers as representative beef cattle. Despite the popularity of these two breeds, comparison of the nutritional characteristics between Jeju black cattle and Hanwoo have not been studied. Here, we compared the fatty acid and amino acid characteristics between two Korean traditional cattle and Wagyu breeds. A total of 62 cattle were used in this study. The Jeju black cattle beef had significantly higher unsaturated fatty acids than Hanwoo (p<0.05). Savory fatty acids, including oleic acid were also higher than in Hanwoo cattle (p<0.05). The negative flavor fatty acids, such as palmitic acid were significantly lower than in Hanwoo (p<0.001). On the other hand, linoleic acid which imparts a negative flavor was higher than Hanwoo (p<0.05). Amino acids, including alanine and glutamine, usually representative of the umami taste were present in significantly higher proportions in Jeju black cattle (p<0.05). In addition, bitter tasting amino acids, including valine, leucine, isoleucine, and methionine were lower in Jeju black cattle beef than in Hanwoo (p<0.05, p<0.001, p<0.001, and p<0.001 each). Taken together, our results suggest that Jeju black cattle beef had higher savory flavor and umami taste which affected consumers preference for the meat.
ABSTRACT
NO oxidation is an important prerequisite step to assist selective catalytic reduction at low temperatures (< 250 degrees C). If sodium chlorite powder (NaClO2(s)) can oxidize NO to NO2, the injection of NaClO2(s) can be simply adapted to NO oxidation. Therefore, we explored the reaction pathways of NO oxidation by NaClO2(s). Known concentrations of NO and NO2 in N2 balance were injected into packed-bed reactor containing NaClO2(s) at 130 degreesC. NaClO2(s) oxidized NO to NO2 which reacts again with NaClO2(s) to produce OClO. Comparison of experimental data with simulation results demonstrates that each NO2 molecule removed by the reaction with NaClO2(s) generated one OClO molecule, which also oxidized NO to NO2 with the production of ClNO and ClNO2. Using these results, we conclude that the oxidation of NO by NaClO2(s) occurred by two pathways. One is through the direct reaction of NO with NaClO(s). The other is through both the reaction of NO with OlCO produced by the reaction of NO2 with NaClO2(s) and the reaction of NO with ClO produced by the reaction of NO with OClO.
