• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.934-940
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• 1998

Kochujang, fermented hot pepper soybean paste, was prepared by traditional method, and irradiated with gamma ray of $^{60}Co{\;}up{\;}to{\;}15{\pm}1.5{\;}kGy$ for confirming main factor of kochujang fermentation. Nonirradiated (control) and irradiated samples kochujang were fermented at $25^{\circ}C$ and analyzed biochemical properties including enzyme activities and viable cell count during fermentation for 60 days. The total viable count in irradiated kochujang decreased to $10^4{\;}CFU/g$ which was $10^8{\;}CFU/g$ in the control. Because of a little changing enzyme activities of ${\alpha}{\cdot}{\beta}{\;}amylase$ and acid neutral protease by irradiation at the above level, amino type nitrogen which is the main quality reference of kochujang was comparable to the control. By irradiation, gas production was completely stopped which is one of biggest problems during distribution of kochujang. Total volume of gas produced at $25^{\circ}C$ from the control kochujang was 453 mL/100 g which was composed of over 90% of $CO_2$. The odor of irradiated kochujang was inferior to the control which seemed to be related to reduced microbial populations.

• Horticultural Science & Technology
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• v.31 no.4
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• pp.490-495
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• 2013

Two chrysanthemum varieties, 'ARTI-purple' and 'ARTI-queen', were chronically irradiated with doses of 30, 50, 70, and 100 Gy for four weeks in gamma-phytotron, a long term irradiation facility. We investigated the growth, responses of antioxidant enzymes (ascorbate peroxidase, APX; catalase, CAT; peroxidase, POD; superoxidase dismutase, SOD) and malondialdehyde (MDA) contents under different doses of chronic-irradiation. The five plant growth measurements including plant height, number of leaves, internode length, stalk diameter and leaf thickness were investigated immediately after four week irradiation. The plant height (p<0.001), internode length (p<0.01), the number of leaves (p<0.001) and stalk diameter (p<0.05) were significantly decreased an increasing doses of gamma-ray. Among them, especially, the internode length was remarkably decreased showing the RD50 (Reduction Dose 50) at approximately 65 Gy. The antioxidant response after four weeks of recovery period, ascorbate peroxidase (APX) (p<0.01), superoxide dismutase (SOD) (p<0.01) and peroxidase (POD) (p<0.001) were significantly increased with an increasing dose of gamma-ray. And malondialdehyde (MDA) (p<0.01) contents showed the significant increase at the 70 and 100 Gy which means the oxidative stress was lasting for a considerable period. In this study, the 50 Gy irradiation as optimal dose showed higher growth than the $RD_{50}$, it also showed insignificant differences on the antioxidant responses and MDA contents. However, the 100 Gy dose showed lower growth than $RD_{50}$.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.300-308
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• 1972

For the purpose of utilizing agricultural waste products for animal feeds, chemical analysis of some important agricultural wastes in Korea and enzymatic hydrolysis of rice hull were undertaken and summarized as follows: 1) Rice hull and straws of rice, barley and wheat were analyzed for their proximate principles and carbohydrate composition. 2) A strain of Aspergillus niger was selected as having the highest productivity of rice hull decomposing activity among many species of molds. The optimum conditions for the culture on washed wheat bran were. 3 days of culture period, 55% moisture content and neutral pH and one hour was proper for the extraction of enzymes. 3) The extent of hydrolysis of xylan and rice hull by a crude enzyme preparation from this strain was 63% and 7%, respectively, and the optimum pH for its activity was 4.0 and 4.5, respectively. 4) Enzymatic hydrolysis of rice hull was generally suppressed by gamma-ray irradiation ($0.5{\sim}5\;Mrad$, in dry state), but the effect was less by irradiation in wet state.

• Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.37-46
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• 2014

Fresh sea squirt meat requires a modified processing and preservation process because it has a short shelf life due to its high moisture content and strong proteolytic enzyme activity. In this study, bottled sea squirt meat prepared in vegetable oil (BSMO) to enhance the consumer acceptability was exposed to ${\gamma}$-ray (Co60, 10 kGy/h) irradiation to extend the shelf life without the use of a heating process. Response surface methodology was used to determine the optimal mixing ratio of BSMO containing 5% dehydrated fresh meat. Texture analysis and nutritional evaluation were also performed on a control and BSMO samples. The volatile basic nitrogen (VBN) content and total cell count were measured to determine the shelf life of irradiated BSMO products during chilled storage at $4^{\circ}C$ for 60 days. According to a panel of 10 trained tasters (aged 20-29 years), the optimal mixing formulation was 80 g meat in 60 mL of mixed vegetable oil (30 mL of olive oil and 30 mL of sesame oil). The highest rated formulation, according to a panel of nine trained tasters (aged ${\geq}30$ years), was 80 g meat in 60 mL of mixed vegetable oil (42 mL of olive oil and 18 mL of sesame oil). Moisture, ash, and protein contents in BSMO did not change significantly (P < 0.05) compared with the control. A higher lipid content ($0.84{\pm}0.23$ to $2.13{\pm}0.61$; P < 0.05) was observed due to the presence of vegetable oil on the surface of BSMO. The vegetable oil raised the hardness, springiness, cohesiveness, gumminess, chewiness, and resilience of BSMO. BSMO products remained edible after 50 days of storage at $4^{\circ}C$ based on the VBN content (BSMO 1: $27.92{\pm}0.96$ mg/100 g, BSMO 2: $24.84{\pm}1.95$ mg/100 g) and total cell count (BSMO 1: $4.60{\pm}0.80$ log CFU/mL, BSMO 2: $3.65{\pm}0.20$ log CFU/mL) when compared with standard levels of VBN (25.00 mg/100 g) and total cell count (5 log CFU/mL), respectively. The results showed that irradiated BSMO products could help to expand the processed seafood market and increase the popularity of seafood among the younger generations.