• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.20 no.3
• /
• pp.191-201
• /
• 1987

Seasoned sardine meat was prepared to extend the use of sardine for human consumption, and processing conditions and storage stability of frozen seasoned sardine meat were studied during storage at $-20^{\circ}C$. The fish was beheaded, gutted and cleaned in a washing tank. The washed fish was then put through a belt-drum type meat separator which separates the flesh iron the bone and skin. Mechanically deboned fish meat was mixed with $20.6\%$ emulsion curd, $0.5\%$ table salt, $2.0\%$ sugar, $0.4\%$ sodium bicarbonate, $0.2\%$ polyphosphate, $0.1\%$ monosodium glutamate, $0.3\%$ onion powder, $0.1\%$ garlic powder, $0.1\%$ ginger powder, $3.0\%$ soybean protein and $0.1\%$. In sodium erythorbate. This seasoned sardine meat was frozen with contact freezer, packed in a carton box and then stored at $-20^{\circ}C$. The pH, volatile basic nitrogen, viable cell counts, peroxide value, carbonyl value, thiobarbituric acid value, taste compounds, fatty acid composition, salt extractable nitrogen, drip, texture, and color values of the products were determined during frozen storage. The results showed that lipid content in products could be controlled by using emulsion curd, and flavor and texture could be improved by adding spices and soybean protein, and lipid oxidation could be retarded by $0.1\%$ sodium erythorbate. Judging from the results of chemical experiments and sensory evaluation, the products can be preserved in a good quality for 120 days during frozen storage.

• Korean Journal of Environment and Ecology
• /
• v.1 no.1
• /
• pp.1-23
• /
• 1987

To investigate the forest structure of Mt. Bukhan. ranging from Seoul to Kyongkido, twenty plots were set up by the vegetation physiognomy and vegetation analysis was carried out. According to the leading dominant tree species in canopy stratum, forest communities were classified into three large groups of natural forest communities, semi-natural forest communities and artificial forest communities, and each of them covered 82.64, 7.03, and 5.71% of Mt. Bukhan area, respectively. Pure or mixed natural forest communities of Pinus densiflora and Quercus mongolica were major forest communities and covered 70.8% of Mt. Bukhan area. The important planted tree species were Robinia pseudoacacia, Pinus rigida, and Alnus birsuta and they were mainly planted at the southern slope and roadside. The degree of human disturbance of vegetation of 8, 7, and 6 area covered 82.64, 0, and 12.74%, respectively. According to forest dimensions, most of forest communities were young aged forests of which mean DBH was 20cm and canopy height below 10m. However, a few mature forest communities of Pinus densiflora or Quercus mongolica were found in the small area. The range of Shannon's species diversity of major natural forest communities, pure or mixed forest communities of Pinus densiflora and Quercus mongolica was 1.085~1.242. According to stand dynamic analysis by DBH class distribution, the present Quercus mongolica communities arid Robinia pseudoacacia communities may last long their present forest structure and most of other communities may be succeeded to Quercus mongolica communities, however, a few communities invaded by Robinia pseudoacacia and Quercus aliena-Quercus acutissima communities may be succeeded to Robinia pseudoacacia communities and Quercus aliena communities, respectively. DCA was the most effective method of this study. DCA ordination were showed that successional trends of tree species seem to be from Pinus densiflora through Quercus serrata. Prunus sargrntii. Sorbus alnifolia to Q. mongolica. Fraxinus mandsburica, F. rhynchophylla in the upper layer and from Zanthoxylum schinifolium, Lespedeza crytobotrya trough Rhus trichocarpa. Rh. verniciflua. Rhododendron mucronulatum. Rh. schlippenbachii to Acer pseudo-sieboldianus. Magnolia sieboldii, Euonymus sieboldianus.

• Korean Journal of Environment and Ecology
• /
• v.28 no.2
• /
• pp.182-196
• /
• 2014

In this study, for the forest vegetation classification and the quantitative analysis of the Picea jezoensis and Abies hollophylla stand, the type classification of the vegetation structure was performed with Z-M phytosociological method, and as a result, it was classified into the Picea jenoensis community and the Abies holophylla community in the community unity. The Picea jezoensis community was subdivided into the Rosa koreana group and the Acer ukurunduense group in the group unity and the Abies holophylla community was subdivided into the Acer mandshuricum group and the Lindera obtusiloba group. In the results of estimating the importance value based on the classified vegetation unity, it was deemed that the dominance of the Picea jezoensis would be continued for a while as the importance value from the tree layers of vegetation unity 1 and 2 represented relatively high with 30.73% and 20.25%. In addition, in the results of analyzing the species diversity to estimate the maturity of the community, the species diversity index of the vegetation unity 4 was the lowest with 0.6976 and that of vegetation unity 2 was the highest with 1.1256. As in the similarity between the communities, the vegetation unit 1 and 4 and the vegetation unit 2 and 4 represented low with 0.2880 and 0.3626, respectively, and the similarity between the vegetation unit 1 and 2 and between 2 and 4 represented 0.5411 and 0.5041, respectively, it was deemed that they were the communities that the difference in the composition species between the communities was not big. In the results of analyzing the Chi-square matrix and the catalog of constellations for the interspecific, they were divided mainly into two types, and type 1 plant species were mostly differential species and the characteristic species, which appeared in the Picea jezoensis community classified phytosociologically, and type II plant species were mostly the species appearing in the Abies holophylla community growing in the relatively damp places. Such results is deemed that the positive (+) correlation is recognized among the species, of which growing environments are similar, and the negative (-) correlation .represents among the species, of which preferential environments are different.

• Journal of Food Hygiene and Safety
• /
• v.13 no.4
• /
• pp.319-331
• /
• 1998

The purposes of this study were to develop Hazard Analysis Critical Control Point plan applicable to cook/chilled Pork Bulkogi (broiled sliced pork with sauces) in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. During the product flow, time-temperature profile was recorded and microbiological analyses including mesophilic and psychrotrophic total plate counts, coliform, and fecal coliform and qualitative analyses of Salmonella and Listeria monocytogenes were done. Chemical analyses (pH, acid value, total volatile basic nitrogen), sensory evaluation, and quantitative analysis of thiamin were conducted for 5 days of chilled storage. The number of mesophiles in raw pork ($4.26{\pm}0.11\;Log\;CFU/g$), seasoning mixture ($5.97{\pm}O.04\;Log\;CFU/g$) and marinated pork ($5.56{\pm}0.21\;Log\;CFU/g$) were below the microbial standards for "requires further cooking" food items. Listeria monocytogenes was detected in seasoning mixture. After heating, the number of mesophiles ($5.17{\pm}0.04\;Log\;CFU/g$) were slightly reduced but it did not meet the microbial guidelines of $5\;Log\;CFU/g$ for "ready-to-eat" foods. No other microbes including pathogens were detected. By reheating the menu item after chilled storage, the number of mesophiles were reduced in every phase of 1st day ($4.62{\pm}0.22\;Log\;CFU/g$), 3rd day ($4.55{\pm}0.20\;Log\;CFU/g$) and 5th day ($4.25{\pm}0.16\;Log\;CFU/g$) of chilled storage, and the number of microbes was below the standard limits for "ready-to-eat" foods. At the fifth day of chilled storage, pH (p<0.05), acid value (p<0.01) and TVBN (p<0.05) showed significant increases. Sensory evaluation results did not show any significant change for 5 days of chilled storage. Thiamin content showed a decrease for 5 days of chilled storage. Consequently, the ideal shelflife recommended for Pork Bulkogi was within 3 days of chilled storage. CCPs for Pork Bulkogi were purchasing and receiving of raw meat and some seasoning ingredients, heating, chilling, chilled storage, reheating, and distribution.

• Food Science of Animal Resources
• /
• v.25 no.4
• /
• pp.513-520
• /
• 2005

The purpose of this study is to measure the total bacterial count, the number of foodborne pathogens and the change of PH by the addition of grapefruit seed extract (GFSE) in kanjang Paste and kochujang paste, respectively. The change of inoculated foodborne pathogens such as Salmonella enteritidis IFO 3313, Staphlococcus aureus IFO 12732, Listeria monocytogenes ATCC 19115, Escherichia coli O157:H7 ATCC 43894 in kanjang Paste and kochujang paste were measured for 14 days at the storage temperatures of $4^{\circ}\;and\;20^{\circ}C$. In kanjang paste, the changes of pH were not showed between the control and the addition of GFSE at $4^{\circ}C$. However, pH were decreased about 2 pome in the control and the addition of GFSE 250 ppm at $20^{\circ}C$. In the addition of GFSE 500 ppm, pH decreased about 1.2 points at $20^{\circ}C$. In the growth-inhibitory effect on foodborne pathogens, when comparing with the con01 and the addition of GFSE 250 ppm and 500 ppm the addition of GFSE was decreased more than the control in kanjang paste at storage temperatures of $4^{\circ}C\;and\;20^{\circ}C$. Otherwise, there were no differences of the number of foodborne Pathogens in kochujang paste as additions. But in kochujang paste stored at storage temperatiues of $4^{\circ}C\;and\;20^{\circ}C$ there were differences of the number of foodborne pathogens. When kochujang paste stored $20^{\circ}C$ at least for 10 days, tested all foodborne Pathogens were not detected.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.18 no.4
• /
• pp.355-362
• /
• 1989

For the effective utilization of mackerel as a food sauce, the processing conditions of the frozen seasoned mackerel meat and the changes in taste compounds during its frozen storage were investigated. To prepare the frozen seasoned mackerel meat, the mackerel was headed, gutted manually, washed with tap water and deboned with the meat seperator. Then it was mixed with additives such as emulsion curd(32.1%, w/w), table salt(0.5%, w/w), sugar(2.0%, w/w), sodium bicarbonate(0.4%, w/w), polyphosphate(0.2%, w/w), monosodium glutamate(0.2%, w/w), onion powder(0.3%, w/w), garlic powder(0.1%, w/w), ginger powder(0.1%, w/w), soybean protein(3.0%, w/w) and sodium erythorbate(0.1%, w/w). This seasoned fish meat was frozen with contact freezer, packed In a carton box, and then stored at $-25^{\circ}C$. The moisture and lipid contents in the products were 70.8-71.7% and 10.9-11.3%, respectively. The taste compounds of the frozen seasoned mackerel meat were free amino acids(1625.0-1692.0mg/100g), nucleotides and their related compounds(316.6-366.8 mg/100g) as well as total creatinine(270.2-311.8 mg/100g), and small amount of betaine and TMAO. In free amino acids, the predominant ones were histidine, lysine, glutamic acid and arginine. It was supposed from the results that principal taste compounds of frozen seasoned mackerel meat were free amino acids, and that total creatinine, TMAO, TMA and betaine as well as nucleotides and their related compounds also played an assistant role.

• Korean Journal of Food Science and Technology
• /
• v.26 no.3
• /
• pp.317-323
• /
• 1994

Nine plant foods (persimmon leaf, perilla seed, Chinese quince, ginger root, walnut, mugwort leaf, arrowroot, buckwheat and sorghum) rich in phenolic substances were examined for their effects on the digestive enzymes, food-poisoning bacteria and mutagenicity/antimutagenicity by Ames test. Among tested samples, Chinese quince significantly inhibited the $\alpha-amylase$ activity (97%), exhibiting an uncompetitive inhibition type. Protease activity was inhibited by Chinese quince (86%), persimmon leaf (51%) and mugwort leaf (20%), in which mugwort extract exhibited a noncompetitive type. Lipase was activated >50% by all samples. The inhibition of $\alpha-amylase$ was highly correlated with the content of condensed tannin (r=0.89) and the inhibition of protease, with total phenolic content (r=0.84). Total phenolies fraction of tested samples showed the growth inhibition toward E. coli. Streptococcus faecalis and Salmonella enteritidis, in which the effect of perilla, sorghum and arrowroot was the highest for E. coli. Standard phenolics and food samples did not show any mutagenicity toward Salmonella typhimurium TA98 and TA100. Tannic acid inhibited the mutation of the two strains by benzo[a]pyrene whereas total phenolics fractions of Chinese quince and walnut exhibited antimutagenicity to a lesser extent.

• Journal of the Korean Society of Food Culture
• /
• v.5 no.1
• /
• pp.59-75
• /
• 1990

The tzeam is the one of steaming cook that boiled the main material of poultry. meat and the sub-material of vegetables. It is always setted on the main-table in above seven chup ban sang and also kyoja sang. In this thesis, according to the kinds of tzeam in the main material of poultry, meat was to analysis reference frequency to them the materials, the measuring unit of materials, the terms of cooking and kitchen utensil by 47 books published in Korea from 1420 to 1987. 1. It was 37 kinds of tzeam in the main material of poultry, meat. 2. Materials were classified into the main-material, sub-materials, seasioning and decorations. 3. There were 43 kinds of measuring units, of them 18 kinds were for volume, 12 kinds were for quantity, 4 kinds were for length and the rest measuring units were 9 kinds. 4. There were 26 kinds of kitchen utensil for cooking. They were mainly used a hab 1 rice ball with lids, and castles (cast iron castle). 5. There were 27 kinds of cooking terms. The terms of them, 11 kinds were for heating methods, 16 terms of them were for the cutting process.

• Food Science and Preservation
• /
• v.8 no.4
• /
• pp.419-426
• /
• 2001

This study was carried out to develope a convenient instant spiced Toha-jeot. Toha-jeot was manufactured by five samples; 8%, 10%, 13% 23% sodium chloride and a conventional type soy sauce. The Toha-jeot was refrigerated at 4$\pm$1$\^{C}$ for 3 months and then boiled glutinous rice, red pepper powder, chopped garlic and ginger were added, and the spiced Toha-jeot was fermented at 4$\pm$1$\^{C}$ for 2 months, was freeze-dried at a condition of 40$\^{C}$, vacuum 100∼200 millitor millitorr and then packed in vacuum. It is called freeze-dried instant spiced Toha-jeot (FIST). Changes in the components and quality of refrigerated spiced Toha-jeot (RST) and FIST were investigated for 30day. The moisture content of RST was 53.79∼58.91%. Among the mineral constituents of RST, Na and Ca were dominantly occupying. Water activity of FIST was 0.28-0.39 while that of RST was 0.87-0.92. TBA value of FIST was lower than that of RST. Acidity, VBN (volatile basic nitrogen) and TBA(thiobarbituric acid) of the FIST and RST increased slightly, whereas pH decreased. The major components of fatty acids in FIST and RST were analysed into a feater amount of linoleic acid (Cl8:2), palmitic acid (Cl6:1), oleic acid (Cl8:1), linolenic acid (Cl8:3), EPA (C2O:5) and stearic acid(Cl8:0). In sensory evaluation, the RST had higher scores in color and taste and the FIST in chewiness and flavor. The qualitative characteristics and sensory evaluation of FIST and RST were similar.

• Korean Journal of Environment and Ecology
• /
• v.29 no.4
• /
• pp.570-579
• /
• 2015

Lindera sericea, which belongs to genus Lindera in the Lauraceae family, is labeled under Least Concerned (LC) among Korean rare plants, floristics specific species IV grade and also flagpole species of the Mudeung National Park. It is distributed in Mt. Mudeung, Mt. Cheonbong and Mt. Chogye within gradients from $12^{\circ}$ to $51^{\circ}$. The slope area is from northeast to northwest sides and the altitude range of distribution site is between 220 m and 533 m. The vascular plants in the quadrate where Lindera sericea were studied were identified as a total of 72 taxa; 37 families, 54 genera, 66 species, 5 variants and 1 forma. Among the floristics specific species, IV grade species was Lindera sericea and III grade species were Stewartia pseudocamellia and Acer palmatum. Korean endemic species were Stewartia pseudocamellia and Carex okamotoi. As for the vegetation group, Quercus mongolica and Q. serratak - Lindera sericea, Styrax japonicus populations were found in Mt. Mudeung area where Lindera sericea appeared, Stewartia pseudocamellia-Lindera sericea and Sasa borealis populations were found in Mt. Cheonbong areas, Carpinus laxiflora - Lindera sericea and Sasa borealis populations were found in Mt. Chogye area, and Stewartia pseudocamellia-Lindera sericea and Sasa borealis populations were found in Songgwangsa area. A total number of 662 Lindera sericea individuals were examined. The number of trees with 1 trunk including younger individuals was 353 (53.32%), and the number of trees with 2 to 5 stems was 270 (40.79%). The number of trees with the greatest number of sprouts was 27. Of 662 trees in total, the total number of sprouts was 1,198. Among these, 699 trees (58.34%) were between 50 cm and 150 cm in height. The tallest tree was 585 cm. The most common root-collar diameter of sprouts (992, 82.81%) was under 1 cm, followed by the sprouts with collar diameter from 1.0 to 1.5 cm(156, 13.2%). Among them, the largest root-collar diameter was 3.2 cm. This Lindera sericea specimen had the tallest trunk (565 cm) which was torn lengthwise on one side. Its root and breast parts were decayed by 50% and 25 respectively. Some branches of the three trunks that were more than 4 m in length were dead in the apical portion. Therefore, it is proposed that the Korean Lindera sericea maintains an apical dominance tree type while showing morphological adaptation as a typical shrub because it autonomously decays some branches and trunks over a certain height while increasing the number of its sprouts.