• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.24-32
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• 1984

In order to process instant foods which hold appropriate moisture contents and soft texture, four kinds of retort pouched seasoned-oyster products were prepared as control, seasoned products, solid smoked and liquid smoked product after seasoning and their processing conditions and quality stability during 100 days of storage were investigated. The optimum processing conditions of retort pouched seasoned-oyster product were as follows ; namely, raw oyster was seasoned at $105^{\circ}C$ for 10 min with seasoning solution prepared from sugar, sorbitol, salt, monosodium glutamate and 5'-ribonucleotide and then dipped for 30 seconds in Smoke-EZ solution(Alpha Foods Co., Ltd.) after predried for 30 min in hot-air drier. After. smoking, the seasoned and liquid smoked oyster was dried at $40-42^{\circ}C$ for 2.5 hours, vacuum packed in plastic film bag, and sterilized in a hot water circulating retort at $120^{\circ}C$ for 16 min. Comparing their quality before and after sterilization, TBA value of all the products after sterilization slightly decreased and among texture profiles hardness, toughness and chewiness slightly decreased, while elasticity and cohesiveness were rarely changed. Color value (a value) of the product treated with solid smoke or liquid smoke increased after sterilization. During storage pH, VBM and water activity of all products changed little and TBA values of the solid smoked product and liquid smoked one were lower than that of the others. Viable cell count was negative and texture changed little during storage. As for color difference during storage, green meat appeared on the surface of control and seasoned product after 15 days storage, while the masking of green meat could achieved by solid and liquid smoking treatment. And liquid smelling treatment was more effective than solid smoking. As a conclusion, retort pouched seasoned-oyster product treated with liquid smoke kept their good quality during 100 days storage and it seemed to be consumed as one of the instant foods which hold appropriate moisture contents and soft texture.

• Journal of Ginseng Research
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• v.28 no.4
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• pp.201-206
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• 2004

This experiment was conducted to determine the economic application method of Yakto among 6 application method : amount of Yakto application $3\;plot(70\;l,\;25.5\;l,\;13,3\;l/kan;\;180cm{\times}90cm),$ and added side dressing(3 l/kan) each plot. The reduced amoumt of Yakto application(25.5 l, 13.3 l/kan) were lower the contents of inorganic nitrogen, $P_{2}O_{5},\;K,\;Ca$ and Mg, but similar pH in bed soil compared with standard Yakto application(70 l/kan). Side dressing applicated on 29 May increased the contents of inorganic nitrogen, $P_{2}O_{5},\;K,\;Ca,\;Mg$ and salt concentration in bed soil compared with non­side dressing in each Yakto application plot(70 l, 25.5 l, 13,3 l/kan). The reduced amoumt of Yakto application(25.5 l/kan) added side dressing(3 l/kan) were similar the contents of inorganic nitrogen, K, Mg and salt but lower $P_{2}O_{5}$ and Ca in bed soil compared with standard Yakto application(70 l/kan) in June. The reduced amoumt of Yakto application(25,5 l/Kan) added side dressing(3 l/kan) was similar the contents of P, K, Ca and Mg but lower N in leaves compared with standard Yakto application(70 l/kan). The reduced amoumt of Yakto application(25.5 l/kan) added side dressing(3 l/kan) was shorter stem length, and higher $5{\%}$ chlorosis of leaf tip, but similar emergence ratio, survival ratio, leaf senescence ratio, chlorophyll, stem diameter and leaf area compared with standard Yakto application(70 l/kan). These suggested that 25.5 l Yakto application added side dressing(3 l/kan) per kan might be possible economical application method of Yakto.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.2
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• pp.248-255
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• 2011

For the environmental friendly soil management on the cultivation of crops in the greenhouse, organic materials, such as the by product-fertilizer derived from livestock manure, rice straw, mushroom media, rice hulls, wood sawdust, and cocopeat, were used as carbon sources adjusting the ratio of carbon to nitrogen to 10, 20, and 30 based on the inorganic soil N. In each C/N ratio of greenhouse soil, watermelon was cultivated in the greenhouse as crop for experiment for the spring and summer of the year and the experimental results were summarized as follows. The concentration of T-C in the organic materials applied were between $289{\sim}429g\;kg^{-1}$, In the C/N ratio of 10, using watermelon as the crop cultivated during the second half of the year in the greenhouse soil, the $NO_3$-N and EC were reduced by 21 to 37%, and 26 to 33%, respectively, except the by product-fertilizer from livestock manure, compared to the soil $NO_3$-N and EC used in the experiment. After the watermelon was cultivated in soils that C/N ratios were controlled as 10, 20, and 30 with wood sawdust adding as carbon sources in the three soils with the different EC values, EC values of the soils were reduced by 33, 42, and 39%, respectively, compared to the soil EC used in the experiment. The weight of watermelon was 10.1-13.4 kg per one unit, and, of the three soils with different EC values. In the soils with three different EC values controlled at C/N ratio of 20, the weight of watermelon was good. The degree of sugar of watermelon were 11.8 to 12.3 Brix, which means that the difference between the treatments was not significant. In conclusion, the C/N ratio of 20 controlled by the proper supply of organic materials according to the representative EC values shown in the greenhouse soils was optimal condition enough to maintain the soil management for the organic culture with the proper nutrient cycling.

• Korean Journal of Soil Science and Fertilizer
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• v.45 no.5
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• pp.822-828
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• 2012

Organic fruit production has increased due to consumer's interest and government's political support for environmentally-friendly agriculture. The aim of this study was to investigate the effects of cover plants on soil microbial community and establish the fruit cultivation method by organic farming techniques. Cover plants used as an organic nutrient source in an apple orchard were rye and barley, the Gramineae and red clover and hairy vetch, the Leguminosae. In the effects of cover plants on the soil chemical characteristics, the soil pH values were higher than that of conventional organic pear orchard. The content of P showed no significant difference between control and cover plant plots. Organic matter level was similar in control and Gramineae cover plant plots, while organic matter content in cover plants belong to Leguminosae was lower than that of control plot. K content was lower in the plots treated with rye and red clover than control plot, while K content in hairy vetch treated plot was higher than control plot. Ca content was lower in control plot than in cover plant treated plots. Concentrations of Mg in the plots treated with barley and hairy vetch was lower than control plot. In August rye and red clover covered soil showed higher bacterial community density than that of control soil and barley treated soil showed highest Actinomycetes community density among treatments. Barley and hairy vetch soils showed higher level of fungi community density than that of control soil in August. In pyrosequencing analysis barley treated soil showed highest distribution ratio of Actinomycetes among treatment. Our findings might be used as basic data for choosing cover plant with effective organic matter decomposition and nutrition supply capacity.

• Food Science and Preservation
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• v.13 no.3
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• pp.329-336
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• 2006

The characteristics of mash qualities of takju prepared by addition of chestnut peel powder(5%, 10%, 20% and 30% per steamed rice) were investigated during fermentation. That is, in all fermentation periods, changes of pit total acid, organic acids, solids, amino nitrogen, total sugar and reducing sugar, microorganisms, alcohol and color were determined and analyzed. There was significant differences in characteristics of mash qualities by addition of chestnut peel powder. In general, contents of total acid, organic acids, amino nitrogen, total sugar, reducing sugar and ethanol of takju added with chestnut peel powder were lower than those of steamed rice only, whereas solid contents was higher. But ethanol content of takju added with 5% of chestnut peel powder after 8 days of fermentation was 9.6% which was similar to that of takju prepared by addition of steamed lice only. Also, microbial populations such as total viable cells, yeast and lactic acid bacteria of the treatments were increased to about $10^8CFU/mL$ after 2 days of fermentation and then decreased gradually. In the beginning stage of fermentation color differences value of the treatments were $1.99{\sim}10.27$, and the differentials reduced gradually during fermentation.

• Food Science and Preservation
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• v.22 no.4
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• pp.505-511
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• 2015

This study was performed to investigate the effect of drying temperature on the quality characteristics and antioxidant activity of blueberry. Blueberries were dried at different times and temperatures, including A ($40^{\circ}C$, 72 hr), B ($40^{\circ}C$, 48 h and $50^{\circ}C$, 24 hr), C ($50^{\circ}C$, 72 hr), and D ($60^{\circ}C$, 72 hr). The yield and pH ranges of blueberry were determined to be 17.73~31.17% and 3.20~3.25, respectively. The yield rate of A treatments, soluble solid of D treatments, was the highest. The yield rate and soluble content was the highest in the treatment of A and D, respectively. The moisture content and water activity were significantly decreased with the increase in drying temperature (p<0.05). The L value of A treatment, and a and b values of D treatment were the greatest. In the analysis of texture analyzer, hardness, springiness, cohesiveness, gummiess and chewiness were significantly increased with the increase in drying temperature (p<0.05). In the sensory evaluation of blueberry, the appearance and color were the highest in the A treatment. The moisture, texture and taste was highest in the B treatment. The overall acceptability was in the order of B > A > C >D. The total polyphenol content and DPPH radical-scavenging activity were 9.21~13.05 mg/GAEg and 61.90~81.42%, respectively, which were significantly decreased with the increase in drying temperature (p<0.05). Therefore, the optimum time and temperature for blueberry drying was founded to be B treatment ($40^{\circ}C$, 48 hr and $50^{\circ}C$, 24 hr) among other treatments.

• Tuberculosis and Respiratory Diseases
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• v.57 no.2
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• pp.168-179
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• 2004

Background : The statistical analysis is an essential procedure ensuring that the results of researches are based on evidences rather than opinion. The purpose of this study is to evaluate which statistical techniques are used and whether these statistical methods are used appropriately or not in the journal of Tuberculosis and Respiratory Diseases. Materials and Methods : We reviewed 185 articles reported in the journal of Tuberculosis and Respiratory Diseases in 1999. We evaluated the validity of used statistical methods based upon the checklist that was developed on the basis of the guideline for statistical reporting in articles for medical journals by International Committee of Medical Journal Editors. Results : Among 185 articles, original articles and case reports were 110 (59.5%) and 61 (33.0%) respectively. In 112 articles excluding case reports and reviews, statistical techniques were used in 107 articles (95.5%). In 94 articles (83.9%) descriptive and inferential methods were used, while in 13 (11.6%) articles only descriptive methods were used. With the types of inferential statistical techniques, comparison of means was most commonly used (64/94, 68.1%), followed by contingency table (43/94, 45.7%) and correlation or regression (18/94, 19.1%). Among the articles in which descriptive methods were used, 83.2% (89/107) showed inappropriate central tendency and dispersion. In the articles in which inferential methods were used, improper methods were applied in 88.8% (79/89) and the most frequent misuse of statistical methods was inappropriate use of parametric methods (35/89, 39.3%). Only 14 articles (13.1%) were satisfactory in utilization of statistical methodology. Conclusion : Most of the statistical errors found in the journal were misuses of statistical methods related to basic statistics. This study suggests that researchers should be more careful when they describe and apply statistical methods and more extensive statistical refereeing system would be needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1030-1036
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• 2008

In Korea, many types of traditional grape wine have existed starting from seven hundred years ago and horse-blossom-like-grape (mayu-podo) was mainly cultivated. Korean traditional wine (KTW) was manufactured by a unique method in which grape juice-added porridge made from glutinous rice was fermented by nuruk as a starter for brewing. Unfortunately, KTW making was discontinued in 20th century; thus, restoration of Korean wine culture is needed. KTWs were prepared by four traditional methods, and their qualities were compared to commercial wine made by sugaring grape juice. Ethyl alcohol contents, total acidity, pH and amino acid of the four KTWs were $9.2{\sim}11.2%$, $0.93{\sim}1.20\;mg$/100 mL, $3.02{\sim}3.48$ and $0.80{\sim}0.88\;mg$/100 mL respectively. The KTWs showed higher values in total acidity and amino acid than those of commercial grape wine. KTWs were rich in maltose, acetic acid and lactic acid. L, a and b value in Hunter's color value ranged $3.59{\sim}3.69$, $20.63{\sim}38.06$, and $1.20{\sim}1.56$, respectively. Sensory quality properties in color, flavor, taste and overall of KTWs were not different from commercial dry wine. Contents of total phenolic compounds and free radical scavenging activity using DPPH of KTWs were $599.6{\sim}652.2\;mg$/100 mL and $50.59{\sim}56.75%$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.68-76
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• 2017

Antioxidative capacities of Stachys sieboldii MIQ and 6-year-old ginseng powder were assessed after extraction with 80% ethanol, and their addition effects on quality characteristics of cookies were determined. Stachys sieboldii MIQ showed 3.12-fold higher total phenol content (TPC) and higher antioxidative capacities than ginseng based on higher values of 2,2-diphenyl-1-picrylhydrazyl radical scavenging capacity, ferric reducing antioxidant capacity, and Trolox equivalent antioxidant capacity (P<0.05). The 80% ethanol extract was then fractionated with $H_2O$ (Fr. I), 30% (II), 50% (III), 70% (IV), and 100% ethanol (V). Fractions of Stachys sieboldii MIQ extract showed 2.2-fold (Fr. I)~6.1-fold (III) higher TPC and higher antioxidative capacities than ginseng extract fractions. TPC was in the order of fractions III> II> I> IV> V for Stachys sieboldii MIQ extract while in the order of fractions I~III> IV~V for ginseng extract, assuming that Stachys sieboldii MIQ contained more phenolic compounds with higher polarity than ginseng. Addition of 5% and 10% Stachys sieboldii MIQ and ginseng powder increased spread ratio in cookies compared to 100% wheat flour, and 10% addition of Stachys sieboldii MIQ resulted in the darkest and most reddish cookies. In the sensory evaluation, cookies with 5% and 10% Stachys sieboldii MIQ received higher scores for taste preference and higher overall acceptability than ginseng or control cookies. Therefore, powder of Stachys sieboldii MIQ could impart more favorable sensory characteristics as well as higher antioxidative capacity than ginseng in bakery products.

• Journal of Gastric Cancer
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• v.8 no.2
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• pp.97-103
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• 2008

Purpose: Radical surgery is the standard therapy for patients with resectable cardia cancer. In the case of type II disease with esophageal invasion, a transhiatal extended radical total gastrectomy is needed or a gastroesophagectomy through an abdomino-thoracotomy, depending on the extent of the esophageal invasion. We analyzed the indications and outcome of left colon interposition as an esophageal substitution. Materials and Methods: Between 1 January 1994 and 31 December 2006, 10 patients underwent left colon interposition after gastroesophagectomy through an abdomino-thoracotomy or the tanshiatal approach for type II cardia cancer at the Department of surgery, Yonsei University College of Medicine. The outcomes of these patients were reviewed and compared, with those who underwent a Roux-en-Y, by gender and age matched analysis, retrospectively. Results: There were nine males and one female with a mean age of 52.5 (range, 16~72). The operation time was $449.00{\pm}87.39minutes$. The mean distance between the proximal resection margin and the cancer was $6.56{\pm}3.65cm$; the maximum size of the tumor was $9.90{\pm}3.97cm$. These measures differed significantly from patients who underwent Roux-en-Y. The patients had a double primary cancer in the cardia and esophagus. There were no events of colon necrosis. However, a pneumothorax occurred in one patient (10%) and a proximal anastomotic stricture occurred in one patient. There were no reports of heartburn, regurgitation, thoracic or epigastric fullness, and one patient even gained weight, 16 kg. Conclusion: Colon interposition after esophagogastrectomy was safe and effective and should be considered as an additional surgical option for locally advanced type II cardia cancer patients with esophageal invasion.