• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.334-342
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• 2022

To meet the needs of Muslim consumers, sausages were prepared using Halal-certified chicken thighs and different amounts of biji powder (0, 20, 30, 40, and 50%), and then the properties of the sausages were compared. As the biji powder levels increased, both the moisture content and the pH of the sausages significantly decreased, whereas their fiber content increased. As the biji powder levels increased, the free radical scavenging effect (DPPH, ABTS) and water holding capacity also increased, and the textural properties also improved. When Muslim consumers evaluated the sensory attributes of the sausages prepared in this experiment and those currently on the market, the ones prepared in this experiment were preferred over the market products. Based on the above results, chicken sausage for Muslim consumers could be successfully produced, and their overall quality and antioxidant effects could be improved by the addition of biji powder (up to 30%).

• Journal of Food Hygiene and Safety
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• v.37 no.2
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• pp.87-96
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• 2022

Recently, the purchase of fresh-cut produce and meal kits has increased. Ready-to-eat (RTE) fresh-cut products have potentially hazard of cross-contamination of various microorganisms in the processes of peeling, slicing, dicing, and shredding. There are frequent cases of protozoa food poisoning, such as Cyclospora and Cryptosporidium, caused by fresh-cut products. The objective of the study is to investigate the microbiological qualities of various types of RTE fresh-cut products in the domestic on/offline markets. RTE fresh-cut fruits cup (n=100), fresh-cut vegetables (n=50), and vegetables in meal kits (Vietnamese spring rolls and white radish rolls kits, n=50) were seasonally analyzed. The contamination levels of hygienic indicator organisms, yeast and mold (YM), and foodborne pathogens (Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7) were monitored. Overall, the lowest microbiological qualities of meal kits vegetables were observed, followed by RTE fresh-cut fruits cup and fresh-cut vegetables. Contamination levels of total aerobic bacteria, coliforms, and YM in meal kits vegetables were 5.91, 3.90, and 4.71 logs CFU/g, respectively. From the qualitative analysis, 6 out of 200 RTE fresh-cut products (3%) returned positive result for S. aureus. From the quantitative analysis, the contamination levels of S. aureus in purple cabbage from a meal-kit and fresh-cut pineapple were below the acceptable limit (100 CFU/g). Staphylococcus enterotoxin seg and sei genes were detected in RTE fresh-cut celery and red cabbage from meal-kits, respectively. S. aureus contamination must be carefully controlled during the manufacturing processes of RTE fresh-cut products. Neither Cyclospora cayetanensis nor Cryptosporidium parvum was detected in the samples of RTE fresh-cut products and vegetables from meal-kits from the Korean retail markets.

• Journal of Practical Agriculture & Fisheries Research
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• v.22 no.2
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• pp.123-133
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• 2020

Four LEDs (blue, green, red, and white light) were tested to identify the most attractive wave length to utilize as the forecasting tools for the B. tabaci in glass houses. Attractiveness was evaluated by the total number of the B. tabaci attached to a yellow sticky trap. In the condition of no host plant supplement, the attraction efficacy was ordered from high to low as blue light (107.3±2.5), white light (83.0±12.1), red light (58±21.8), and green light (39.7±8.1). In the supplement of the host plant, the attraction was observed in the order of blue light (52±17.4), red light (38.7±5.8), green light (12.7±1.5), and white light (11.7±5.0). In both experimental conditions, blue light showed the highest attraction. In terms of the host plant effect to LED attraction, it varied following as white light (85.9%), green light (68.1%), blue light (51.6%), and red light (33.3%). This result suggests that red light is the least affected by the host plant. In the evaluation of the relative control efficacy, it was determined following as red light (66.7%), blue light (48.5%), green light (31.9%) and white light (14.1%) (F_3,8 = 14.7, P = 0.001). Taken together, blue light had a very high initial attraction, and red light was revealed low attraction effect by the supplement of the host plant. In field demonstration experiments, a high attractive efficacy was not observed due to low-temperature conditions, but similar higher attractive efficacy was observed in blue and red lights compared to the control. The commercialization of LEDs using red and blue in the future is expected to provide important information regarding B. tabaci population density forecast in glass house.

• Journal of the Korean Orthopaedic Association
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• v.55 no.6
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• pp.520-526
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• 2020

Purpose: The need for revision fusion surgery after spinal fusion has increased. A revision rod that connects to the previous rod was newly developed for revision surgery. The purpose of this study was to analyze the clinical and radiological results after spinal fusion revision surgery using revision rods. Materials and Methods: Twenty-one patients who underwent revision fusion surgery after spinal fusion in two university hospitals with minimum 1 year follow-up were reviewed. This study assessed 16 cases of adjacent-segment disease, four cases of thoracolumbar fracture, and one case of ossification of ligament flavum. The Oswestry Disability Index (ODI) and numerical rating scale (NRS) were evaluated as clinical outcomes, and the union rate, lordosis or kyphosis of the revision level, lumbar lordosis, T5-12 kyphosis, and proximal junctional kyphosis angle were evaluated as the radiological outcomes. Results: The average ODI was 54.6±12.5 before surgery and improved to 29.8±16.5 at the final follow-up. The NRS for back pain and leg pain was 5.0±1.7 and 6.4±2.0 before surgery, which changed to 2.9±1.6 and 2.9±2.2 at the final follow-up. Lumbar lordosis was 18.1°±11.9° before surgery and 21.1°±10.3° at the final follow-up. Proximal junctional kyphosis was 10.8°±10.1° before surgery, and 9.2°±10.5° at the final follow-up. These angles were not changed significantly after surgery. Bony union was successful in all cases except for one case who underwent posterolateral fusion. Conclusion: Revision surgery using a newly developed revision rod on the thoracolumbar spine achieved good clinical outcomes with successful bony union. No problems with the newly developed revision rod were encountered.

• Journal of Conservation Science
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• v.37 no.6
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• pp.723-737
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• 2021

This study analyzed the composition and structure of materials with Buddhist paper scriptures excavated from architectural sites in 'Sum Tolgoi' of the 17^th century and carried out conservation treatment base on the result of the analysis. The scriptures were covered in dust and foreign sub stances, and were so crumpled that it was impossible to identify the form. The damage, loss, and discoloration have been identified. Buddhist scriptures written in Tibetan used indigo and ink sticks on paper as a result of UV-Vis analysis, and ink sticks as black character materials from scriptures written ancient Mongolian. SEM-EDS and Micro-XRF analyses revealed that the outlines were drawn with red lines using a mix of Minium (Pb₃O₄) and Cinnabar (HgS), or Cinnabar (HgS) alone, and the contents of the scriptures were written with silver paint. Silver chloride (AgCl) and Calcium (Ca) were identified in the silver paint component of the characters, while Calcium and Orpiment (As₂S₃) were identified in the yellow lines. Concerning the paper ground, Buddhist scriptures written in ancient Mongolian were characterized by herbal plant fiber and bast fiber, and those written in Tibetan, by bast fiber. Radiocarbon dating indicates that the paper for the scriptures was produced between the 15^th and 17^th centuries. Conservation treatment of the scriptures was carried out based on the experiment on the production of pre-coated paper and how to coat that to prevent the second damage due to the deformation and fragility of the excavated paper. The scriptures were preserved and mounted, and a neutral box was made to identify the contents of the scriptures recorded on both sides after the treatment. This conservation treatment is the result of a study that applied new conservation treatment materials and methods according to the principle of conservation treatment reversibility.

• Korean journal of applied entomology
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• v.61 no.2
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• pp.319-330
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• 2022

Andong is a place to culture the great amount of hot pepper (Capsicum annuum L.) in Korea. This study reports a yearly occurrence (March 31~October 25, 2021) of thrips infesting the hot pepper in Andong. Thrips caught to yellow sticky traps were diagnosed by morphological characters and showed two dominant species: Frankliniella occidentalis and F. intonsa. During this period, a total of 107,874 thrips were caught and included F. occidentalis at about 82%, F. intonsa at about 17%, and the other thrips at about 0.3%. There were two main peaks at May~June and at September~October, respectively, in which the total number of thrips was higher in the second peak and most were F. occidentalis. Interestinly, a low level of thrips occurred during July~August was observed and explained by their susceptibility to high temperatures. A laboratory experiment by exposing thrips to high temperatures showed that thrips were susceptible to temperatures higher than 35℃ and not tolerant to 45℃ for 1 h. Indeed, high temperatures higher than 45℃ were recorded in the greenhouses in Andong during July~August. F. occidentalis was more tolerant to the high temperatures than F. intonsa. On the other hand, the thrips showed the highest occurrence peak at July~August in hot pepper-culturing greenhouse in Kangwon, where the average temperatures were mostly lower than those of Andong and no high temperatures higher than 45℃ were recorded during July~August. A viral disease caused by tomato spotted wilt virus (TSWV) was observed in the hot peppers cultured in Andong greenhouses. Multiplex PCR was used to detect the virus along with identification of thrips. With a high record of about 30%, the virus-infected thrips were detected during all the monitoring period. The virulent thrips were identified to be only F. intonsa. These results suggest that F. occidentalis gives a direct damage especially during harvesting period with their high populations while F. intonsa gives indirect damage by transmitting TSWV.

• Korean journal of applied entomology
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• v.61 no.3
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• pp.409-422
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• 2022

Two dominant thrips in hot pepper (Capsicum annuum) cultivating in greenhouses are Frankliniella occidentalis and F. intonsa in Korea. This study investigated their overwintering physiology. These two thrips were freeze-susceptible and suppressed the body freezing temperature by lowering supercooling point (SCP) down to -15~-27℃. However, these SCPs varied among species and developmental stages. SCPs of F. occidentalis were -25.7±0.5℃ for adults, -17.2±0.3℃ for pupae, and -15.0±0.4℃ for larvae. SCPs of F. intonsa were -24.0±1.0℃ for adults, -27.0±0.5℃ for pupae, -17.2±0.8℃ for larvae. Cold injuries of both species occurred at low temperature treatments above SCPs. Thrips mortality increased as the treatment temperature decreased and its exposure period increased. F. occidentalis exhibited higher cold tolerance than F. intonsa. In both species, adults were more cold-tolerant than larvae. Two thrips species exhibited a rapid cold hardening because a pre-exposure to 0℃ for 2 h significantly enhanced the cold tolerance to a lethal cold temperature treatment at -10℃ for 2 h. In addition, a sequential exposure of the thrips to decreasing temperatures made them to be acclimated to low temperatures. To investigate the overwintering sites of the two species, winter monitoring of the thrips was performed at the greenhouses. During winter season (November~February), adults of the two species were not captured in outside of the greenhouses. However, F. occidentalis adults were captured to the traps and observed in weeds within the greenhouses. F. occidentalis adults were also emerged from soil samples obtained from the greenhouses during the winter season. F. intonsa adults did not come out from the soil samples at November and December, but emerged from the soil samples obtained after January. To determine the adult emergence due to diapause development, two thrips species were reared under different photoperiods. Adult development occurred in all photoperiod treatments in F. occidentalis, but did not in F. intonsa especially under short periods. Tomato spotted wilt virus, which is transmitted by these two species, was detected in the weeds infested by the thrips during the winter season. These results suggest that F. occidentalis develops on weeds in the greenhouses while F. intonsa undergoes a diapause in the soil during winter.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.29 no.2
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• pp.87-94
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• 2023

Fresh bakery products are widely consumed worldwide and therefore particular requirements for their quality characteristics have been established. The shelf life of bakery products is mainly subjected to microbial spoilage and staling. This study investigated the optimum conditions of modified atmosphere packaging (MAP) application to extend the shelf life of the bakery products. The gas conditions of the headspace in 'Baumkuchen' cake were 0, 30, 70, and 100% CO₂ concentrations and stored at 30℃ for 5 days. The bakery samples were evaluated weight loss, hardness, color change, pH and total aerobic bacteria, yeast and molds count throughout the storage period. Values of the weight loss and hardness were increased over the storage period, meanwhile pH was significantly decreased. However, no significant color changes were observed during storage. It was also found no significant difference between the different gas treatments. Total aerobic bacteria count of the stored samples after day 5 was increased by 6.94 log CFU/g in the air filled package, compared to 6.20 log CFU/g in the 100% CO₂ filled package and 6.02 log CFU/g in the 70% CO₂ filled package. Yeast and molds count were 3.65 log CFU/g in air filled package, 2.66 log CFU/g in 100% CO₂ filled package, 2.64 log CFU/g in 70% CO₂ filled package, 2.86 log CFU/g in 30% CO₂ filled package and 3.31 log CFU/g in 100% N₂ filled package on day 2. In conclusion, it was shown that 70% and 100% CO₂ treatments in the package were effective to reduce microbial growth.

• Journal of Practical Agriculture & Fisheries Research
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• v.16 no.1
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• pp.93-103
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• 2014

This experiment was conducted to investigate the effects of different fat source feeding on growth performance, visceral organ weight, meat color, excreta microflora and blood profiles in broilers. A total of 768 1-d-old ROSS 308 broilers (mixed gender) with an initial average body weight of 39.68 ± 0.14 g were randomly allotted to 4 treatments with 12 replicate pens per treatment and 16 broilers per pen for 32 days. Dietary treatments were: 1) SBO, basal diet + 5% soybean oil, 2) PF, basal diet + 5% poultry fat, 3) TAL, basal diet + 5% tallow, and 4) LARD, basal diet + 5% lard. During d 1 to 14, broilers fed TAL diet had a higher (P<0.05) body weight gain (BWG) than broilers fed with PF and LARD diets, moreover, broilers fed TAL diet had a higher (P<0.05) feed intake than broilers fed SBO, PF and LARD diets. Overall (d 0-32), BWG in SBO and TAL treatments was greater (P<0.05) than that in LARD treatment. The meat color a^* (redness) of broilers fed with LARD diet was increased (P<0.05) compared with broilers fed with PF and TAL diets. No difference was observed in visceral organ weight of liver, spleen, bursa of Fabricius, breast muscle, abdominal fat, gizzard and excreta concentrations of Lactobacillus and Escherichia coli. The blood LDL cholesterol concentration in TAL treatment was higher (P<0.05) than that in LARD treatment. In conclusion, broilers supplementation with tallow could improve not only the body weight gain and feed intake but also blood LDL cholesterol concentration. Moreover, broiler fed lard could increase a^* (radness) of meat color, while the soybean oil supplementation improve body weight gain in broilers.

• Journal of Practical Agriculture & Fisheries Research
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• v.9 no.1
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• pp.47-58
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• 2007

New Wild Grape berry weighs approximately 3.7g, which is one fourth of the weight of the general grape wine (12.2g). The pH of New Wild Grape wine is around 3.34, which is lower by 0.3 than that (3.62) of general grape wine. It contains higher organic acids, so it has stronger sour taste. The sugar content of New Wild Grape is 17° Brix, which is higher than that (15° Brix) of general grape wine. The color of New Wild Grape is blackish, owing to the lower lightness, redness, and yellowness compared with those of general grape wine. Depending on the mixing with or without oak tree, there is little difference in the pH, organic acid, reducing sugar, and amount of alcohol after ripening for 1 year. In taste, New Wild Grape wine mixing with oak tree is evaluated better than that of the wine without oak tree. Especially, in the case of the wine mixing with oak tree's sawdust, the quality in color, taste, and smell became improved. After fermentation, the pH of New Wild Grape Wine ripened with oak tree charcoal increased from 3.82 to 3.86, as it gets more oak tree charcoal, and the organic acid decreased from 0.91㎖ to 0.86㎖. However, there is no difference in alcohol amount. Lightness in color tended to be reduced, whereas redness tended to be increased. Adding 3% of oak tree charcoal made the taste and smell improved. When fermenting New Wild Grape Wine with mixing 1% of oak tree's sawdust or 3% of oak tree charcoal, there is little difference in the pH and the organic acid, whereas there is a little difference in those of New Wild Grape Wine without addition of oak tree charcoal. As the addition of oak tree charcoal increased, the lightness and redness became higher. When fermenting New Wild Grape Wine with mixing 1% of oak tree's sawdust or 3% of oak tree charcoal in oak tree barre, the taste became improved.