• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.48-48
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• 2019

Amorphophallus paeoniifolius (Dennst.) Nicolson는 영명으로 Elephant yam 또는 Whitespot giant arum 으로 불리는 천남성과(Araceae) 식물로 동아시아, 뉴기니, 오세아니아, 마다가스카르 등지에서 자생하고 있으며 숲의 가장자리 또는 2차림에서 발견 된다. 다년생 식물로 덩이줄기는 어두운 갈색의 둥근모양으로 직경 20~25 cm로 자라고 수염뿌리가 사방으로 달린다. IUCN 적색목록(Red List)에 관심대상 종(LC: Least Concern)에 속하는 식물이다. 현지인들은 마(Dioscorea Polystachya Turcz.)처럼 채소로 먹기도 하며 약용으로 쓰이기도 하는데 복부장애, 소화불량, 천식, 기관지염, 빈혈 등에 약효가 있다. Amorphophallus paeoniifolius은 $25^{\circ}C{\sim}35^{\circ}C$, 연강수량 1,000~1,500 mm에서 잘 자란다. 가운데 눈이 올라오면서 생장을 시작하고 며칠이 지나서야 잎 또는 꽃으로 자라는지 알 수 있다. 잎의 생육주기는 잎눈이 생장을 시작하면 잎자루 끝에 소엽과 소잎자루가 접힌 채로 올라온다. 소엽들이 펴지면서 완전한 모습을 갖추는데 30일 이상의 생장기간을 갖는다. 잎의 형태는 우상복엽(pinnate compound leaf)으로 우산처럼 보이는 잎 하나로 광합성을 한다. 잎은 최대 높이 2.5~3 m, 너비 3 m까지 자라며, 잎자루의 색은 녹색과 청색으로 얼룩덜룩한 무늬가 있다. 인공환경 조건에서 Amorphophallus paeoniifolius 생활사 중 잎의 주기를 연구하기 위해서 광, 온도 등의 지상부 환경은 열대 및 아열대 식물의 자생지와 유사하게 조성하였고, 지하부 환경은 인공 배합토를 사용하여 조성하였다. 평균온도는 $25{\sim}28^{\circ}C$, 겨울철 최저 $16^{\circ}C$, 여름철 최고 $33^{\circ}C$를 유지 관리 하였다. 자동 환경제어시스템으로 온도 및 환기를 유지 관리하고 필요에 따라 수동제어 관리를 병행하여 조절하였다. Amorphophallus paeoniifolius는 잎을 먼저 생성하고 광합성으로 생산된 영양물질을 덩이뿌리에 저장을 하고 그 영양물질을 이용하여 꽃을 피우는 생육 특성을 지닌다. 실험에 사용된 공시 식물은 2018년 12월 미얀마에서 생체(덩이줄기) 형태로 도입되었다. 화분에 식재 후 약 5개월이 지난 시점에서 잎의 생장이 시작되었다. 2019년 7월 29일 기준으로 높이 80 cm, 너비 60 cm의 크기로 성장하였으며, 생육환경에 따라 3~5개월 뒤 잎이 지고 나면 다시 덩이줄기로 되돌아갈 것으로 판단된다. 하지만 지금까지 이 식물에 알려진 정보는 인공환경에서의 연구가 아닌 자연환경에서의 연구결과이기 때문에 인공적인 온실 환경에서 자란 Amorphophallus paeoniifolius는 잎의 주기는 더 오래 갈 수도 있으며 꽃의 주기 또한 느리거나 빠를 수 있다. 잎의 생장주기(Leaf Cycle)시 잎자루가 낮과 밤의 방향을 달리 하여 자라는 것이 관찰되었다. 이는 광합성을 위해서 잎자루의 방향을 햇빛 방향으로 돌리는 것으로 판단된다. Amorphophallus paeoniifolius를 실내 조경 식물 또는 식 약용의 소재식물로 활용하기 위해서는 꽃의 생장주기 등 추가적인 모니터링과 연구가 필요하다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.702-708
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• 2015

The aim of this study was to investigate the physicochemical characteristics of commercial Mukeunji product along with its sensory properties. Six different types of commercial Mukeunji products were purchased through an on-line market, and each product had a different fermentation period. General commercial Baechu Kimchi was compared with commercial Mukeunji products in order to standardize quality properties of Mukeunji. As a result, commercial Mukeunji showed a lower pH value (pH 3.96, mean value) than commercial Baechu Kimchi (pH 5.92), whereas commercial Mukeunji samples showed higher acidity and salinity. Color values (L, a, and b) of commercial Mukeunji decreased as the storage period increased. Hardness and thickness of commercial Mukeunji showed a lower range compared to Baechu Kimchi. The reducing sugar content decreased as the storage period of commercial Mukeunji increased. Acetic, lactic, and succinic acids were detected in commercial Mukeunji samples, whereas citric acid and malic acid were additionally detected in Baechu Kimchi. Commercial Mukeunji samples showed lower contents of acetic and succinic acid and higher content of lactic acid than Baechu Kimchi. Commercial Mukeunji samples showed a significant difference in all descriptive sensory attributes except for bitterness. Overall intensity, sourness, moldy odor, redness, sour smell, saltiness, and carbonated taste increased as the storage period increased, whereas cabbage flavor, crispiness, sweetness, firmness, and savory taste decreased as the storage period increased.

• Applied Biological Chemistry
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• v.36 no.1
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• pp.51-57
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• 1993

For the effective untilization of mackerel as a food source, the most desirable processing conditions of mackerel based burger were investigated. The mackerel was beheaded, gutted, washed with tap water and deboned with the meat seperator. Then it was substituted with 15% pig meat and mixed with additives such as 18.3% emulsion curd, 3.0% soybean protein, 2.0% sodium chloride, 2.0% sugar, 0.1% monosodium glutamate, 0.2% polyphosphate, 0.4% sodium bicarbonate, 0.5% beef extract powder, 0.3% onion powder, 0.1% ginger powder and 0.1% garlic powder to a mixed meat. The seasoned mackerel based meat was molded to a thickness of 10 mm and a diameter of 80 mm, fried for 2 min. The examined mackerel based burger was superior to mackerel based burger by another processing conditions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.6
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• pp.685-690
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• 2001

This study was conducted to evaluate the quality of the commercial boiled-dried anchovies processed in Japan by determining chemical components and sensory evaluation. The moisture, salinity and acid-insoluble ash contents of the imported boiled-dried anchovies ranged $22.2\sim24.7\%,\;5.7\sim6.6\%\;and\;0.42\sim0.50\%$, respectively. By sensory evaluation, the imported boiled-dried anchovy was less than $5\%$ in breakage, whitish of yellowish in color and no foul smell in odor. Judging from the above results by Korean standard, the imported boiled-dried anchovy was classified into special grade. No difference in total amino acid and a major mineral contents were found between commercial boiled-dried anchovies processed in Korea and Japan. On the other hand, the lipid oxidation of the imported boiled-dried anchovy was inferior to the domestic boiled-dried anchovy sampled immediately after processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.550-556
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• 2014

Rice bran contains both excellent nutritional value and functional advantages. Its utilization is limited due to reducing texture and low storage. To satisfy various tastes, Bacillus spp. having high amylase and protease activities were selected. Using the strains, we made whole grain soybean Meju with a reduced manufacturing period by increasing the concentration of total nitrogen. We made soy sauces with mashing ratios of soy bean and rice bran at 10:0, 9:1, 7:3, and 5:5, and then compared their physiochemical properties. After 2 weeks of fermentation, the sugar content increased from 21~22% to 30~32%. However, pH and salinity showed no differences. At a ratio of 9:1, total nitrogen, amino nitrogen content, and total free amino acid contents were the highest at 1.62%, 652.52 mg%, and 8,804.03 mg/kg, respectively, compared to other mashing ratios of soy bean and rice bran. Especially, the contents of aspartic and glutamic acid, which increase delicate flavoring, were higher in our soy sauce compared to those of general traditional soy sauce and brewed soy sauce, which were 504.25 and 1,262.25 mg/kg, respectively. Serine and alanine, which are related to sweet taste, were present at 49.50 and 518.75 mg/kg, respectively, which were the highest among all mixing ratios, at a ratio of 9:1. Compared to general traditional soy sauce and brewed soy sauce, the contents of histamine and tyramine among biogenic amines decreased to 35.85 and 41.04 mg/kg, respectively. Finally, a soy bean and rice bran mixing ratio of 9:1 was determined to be the optimal mixing ratio in the sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1385-1389
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• 2004

For the development of better Gulbi processing, brine salting method was applied for the Yellow croaker (Larimichthys polyactis). The changes of moisture contents, salt contents, and total microbial numbers in Yellow croaker were measured following different brine concentration (20, 30%), temperature (5, 25, 35$^{\circ}C$), and soaking time (1, 6, 12, 24 hours) by brine salting method. Rate of salt penetration into Yellow croaker muscle increased as higher brine concentration and higher dipping temperature. When compared to commercial products of Gulbi by dry-salting method, the moisture and salt contents in Yellow croaker showed similar values after treated with 20% brine at $25^{\circ}C$ for 1 hour. The weight of Yellow croaker increased about 4% when immersed it in 20% brine at 5$^{\circ}C$ for 24 hours. There was no weight change at $25^{\circ}C$ dipping temperature and reduced 7% of weight at 35$^{\circ}C$ dipping temperature. At 30% brine concentration, the weight of Yellow croaker reduced 1%, 9%, and 13% on weight at 5$^{\circ}C$, $25^{\circ}C$, and 35$^{\circ}C$, respectively. Total microbial counts in Yellow croaker muscle soaked at 30% brine showed 1 log lower numbers than 20%. The muscles had about 1 log higher microbial numbers than the treated brine solution. An ethanol extract of onion peel added to brine for giving better color and for preventing oxidation on Gulbi lipid. The treated group showed higher Land b values on Gulbi surface as well as antioxidant effect on the extracted oil.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.447-458
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• 2005

The effect of medicinal herb Powder addition on the Physicochemical characteristics of tofujang preserved in kochujang and deonjang was investigated. The moisture contents of tofujang decreased rapidly till 4 weeks of storage, after which they showed a slight tendency to increase. The PH values of cochujang tofujang and deonjang tofujangs showed a tendency to decrease, but then showed a tendency to increase a little. The saltiness of tofujang increased rapidly till 2 weeks of storage, and then increased gently. The chromaticity of L and a values decreased, and that of b value significantly increased, during a storage. The total microbial counts of kochujang tofujang decreased till 4 weeks of storage, and then increased a little (103 CFU/ml). The total microbial counts of deonjang tofujang were decreased during storage. The total free amino acids content of silk-tofu was extremely small $(0.16\~0.92 mg/ml)$, but after 4 weekn of preservation, that of tofujang preserved in kochujang and deonjang increased to 10mg/ml and 40mg/ml, respectively In the kochujang tofujang, the textural characteristics of hardness, gumminess and chewiness increased rapidly at initial preservation and then showed a tendency to decrease significantly. The springiness and cohesiveness values showed no specific tendency. In the deonjang toking, the textural characteristics of hardness and gumminess increased till 2 weeks of preservation, and then tended to decrease. The springiness, chewiness and cohesiveness value had a tendency to decrease significantly with preservation. In the sensory evaluation, color, aftertaste and overall acceptability of mok-k tofujang showed significantly high score, but there was no significance in nutty taste, sweet, salty and hot. Color, savory, sweet and overall acceptability of mok-d and con-d tofujang were high, and the saltiness and aftertaste of sin-d tofujang got high score.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.841-849
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• 2013

The aim of this study was to investigate the quality characteristics of Kimchi, prepared with seasoning fluid, vinegar, and mustard extract to inhibit the proliferation of microorganisms and extend the edible period during fermentation at $25^{\circ}C$. We also added perilla leaf, endive, and mustard leaf to Kimchi to improve the flavor. The pH of control Kimchi fluid over 1 day after Kimchi processing, was $5.40{\pm}0.01$ and that of the experimental groups in which vinegar and mustard extract were added was $4.51{\pm}0.01{\sim}4.52{\pm}0.01$, which was lower than that of the control. As the fermentation progresses, the pH of the control decreased rapidly and that of the experimental groups decreased slowly. The initial titratible acidity of the control was low and 3 days later reached $0.95{\pm}0.04$. However, that of the experimental groups was $0.42{\pm}0.01{\sim}0.43{\pm}0.02$ and 5 days later reached a level similar to that of the control. The salinities of the Kimchi juice of both the control and the experimental groups were $2.67{\pm}0.06{\sim}2.80{\pm}0.10$% after 1 day and decreased during fermentation. The amount of lactic acid bacteria of the control was $8.17{\pm}4.01{\times}10^8cfu/g$, 1 day after the Kimchi processing and that of the experimental groups was $2.70{\pm}2.08{\times}10^7{\sim}3.63{\pm}2.80{\times}10^7cfu/g$. After 3 days, these were $3.13{\pm}1.94{\times}10^{11}cfu/g$ and $2.47{\pm}2.23{\times}10^9{\sim}8.03{\pm}3.71{\times}10^9cfu/g$, respectively. According to the result of sensory evaluation, throughout the entire period of the experiment, all sensory items such as color, odor, taste, texture, and total acceptability of the experimental groups were better than those of the control group (p<0.05). Especially, Kimchi in which perilla leaf was added was the best. With the addition of vinegar and mustard extract to the Kimchi, microorganism proliferation was inhibited and the edible period was extended. The minerals, vitamins and antioxidants of leaf vegetables could therefore be obtained.