• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.3
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• pp.214-220
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• 1993

Browning of ascidian, Halocynthia roretzi, meat occurres very rapidly when skinned off or cut during processing and it resulted the quality loss of fresh frozen, dehydrated or fermented products. In this study, the causes of color development and prevention of browning were experimented. The browning of ascidian meat may be occurred enzymatically by a tyrosinase contained in meat and viscera which acted specifically on L-tyrosine as a substrate rather than on catechol. Activity of the enzyme in viscera was three times higher than in meat. The optimum pH and temperature on the tyrosinase activity of crude enzyme obtained from ascidian was 6.0 and $30{\sim}35^{\circ}C$, respectively. The enzyme was inactivated heating at $80^{\circ}C$ for 3 minutes or $90{\sim}100^{\circ}C$ for 1 minute and it was inhibited by $0.1{\sim}0.5mM$ solutions at ascorbic acid, sodium hydrogen sulfite, cystein, citric acid, cyanide but only sodium hydrogen sulfite treatment was effective to retard such a high content of enzyme as in case of viscera. In practical use for processing of ascidian meat browning was retarded by dipping the viscera removed ascidian meat in 0.2M citric acid for 5 minutes or $0.2\%$ sodium hydrogen sulfite solution for 1 minute resulting in sulfur dioxide residue less than 100 ppm.

• Journal of Korean Society of Forest Science
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• v.34 no.1
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• pp.15-20
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• 1977

This experiment was to investigate and analyse the effect of fertilizer at different level of treatment where the ordinary chemical fertilizers (Urea, TSP, muriate of potash) and the same amount of nutrients contained solid fertilizer respectively applied. 1. Ordinary chemical fertilizer known as quick releasing fertilizer showed its main effect in the first and second years but the effect was declined in the third year wheras slow releasing solid fertilizer showed no effect in the first year but gradually appeared in second year was reached at peak in the third year and effect continued till the forth year. 2. Both treatments, ordinary chemical fertilizer and solid fertilizer, showed fertilizer effect however ordinary chemical fertilizer treatment had 6.2 per cent of fertilizer loss over the solid fertilizer treatment. 3. Optimum fertilizer dose per tree seems to be 40-80 grams and fertilizer effect was continued for three years after the treatment. Fertilizer response in the first year only appeared on leaves with dark in color and its response on growth was observed in second year where ordinary chemical fertilizer applied and solid fertilizer treatment showed in third year. 4. For the above results, it may be desirable that optimum amount of ordinary chemical fertilizer should be applied once every other or every two years and solid fertilizer should be applied once every two years or every three years. 5. Solid fertilizer does not occure fertilizer damage when it was applied in excess and has labor saving advantage. 6. It is highly recommendable to produce solid fertilizer for the forest use in view of improving forest soil fertility and increasing forest resources in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.862-873
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• 2015

In this study, we investigated the physiochemical properties and biological activities of Gangwon-do endemic Makjang (MJ) products (12 types). The pH levels of all samples were in the range of 4.43 to 5.69, and MJ5 showed the highest pH (5.69). The salinities of all samples ranged from 11.1% to 16.9%. Hunter color values for L (lightness), a (redness), and b (yellowness) ranged from 26.2 to 36.9, 3.9 to 11.5, and 6.5 to 16.6, respectively. The amino nitrogen content of MJ2 was highest, whereas the total content of free amino acids of MJ11 (4,657.7 mg%) was highest. Total fatty acid contents of all samples ranged from 1,598.6 mg% to 2,874.4 mg%, with MJ10 showing the highest fatty acid content. The content of total polyphenolic compounds ranged from 401.48 to $746.67{\mu}g$ tannic acid equivalent/mL, with MJ11 showing the highest content. The 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiozoline-6-sulfonic acid) radical scavenging effects of MJ11, MJ8, and MJ4 were 51.30% and 82.5%, 41.29% and 67.0%, and 49.88% and 87.7%, respectively. MJ12 showed the strongest growth inhibitory effect on lung cancer A549 cells, whereas MJ5 showed the strongest growth inhibitory effect on AGS gastric cancer cell and MCF-7 breast cancer cell. MJ7 showed greater lipid accumulation inhibitory activity in HepG2 cells than the others. ACE inhibitory activity of MJ11 was the highest among the samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.3
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• pp.386-395
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• 2016

To develop a functional fermentation food from Rubus coreanus Miquel (Bokbunja) and chlorella mixtures, optimal lactic acid fermentation conditions were established, and quality properties based on physicochemical evaluation such as chemical compositions, free sugars, organic acids, and antibacterial activities were investigated. Regarding optimal fermentation strain selection, formation of lactic acid was best in Lactobacillus plantarum among the experimental strains (10 kinds), and the optimal fermentation temperature was $37^{\circ}C$. In addition, overall acceptability in the sensory evaluation was highest in the 5% chlorella mixture sample. Therefore, quality properties of the prepared sample under the established optimal fermentation conditions were investigated. Moisture, total sugar (dry basis), crude fiber (dry basis), and pH of fermented Rubus coreanus Miquel juice (RCM) with 5% chlorella mixture (RCM-C5) were reduced by 4.90%, 14.15%, and 0.32%, respectively, as compared with non-fermented RCM. Meanwhile, crude protein, crude fat, and crude ash (dry basis) of RCM-C5 were elevated by 13.75%, 0.18%, and 0.73%, respectively, as compared with RCM. The yellowness (b value) of color values was greater in RCM-C5 compared to RCM. The free sugar and organic acid contents of RCM-C5 were elevated by 0.97% and 616.30 mg%, respectively, as compared with RCM. In addition, the gram positive bacterium Staphylococcus aureus was elevated by 5.83% while gram negative bacteria Escherichia coli and Salmonella Typhimurium were elevated by 2.94% and 4.67%, respectively, as compared with RCM. In conclusion, the quality properties of RCM and chlorella lactic acid fermentation mixtures were improved compared with the general RCM product. Consequently, it is possible to apply fermented RCM as a functional fermentation food.

• Korean Journal of Dental Materials
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• v.44 no.2
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• pp.171-178
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• 2017

The purpose of this study is to investigate the effect of number of times dipped in coloring liquid and sintering temperature on the flexural strength of zirconia ceramic. In this study, using a zirconia block having improved transparency, specimens with size of $25mm{\times}2mm{\times}1.5mm$ were fabricated. The zirconia ceramic specimens were divided into three groups according to the number of times dipped in coloring liquid by 0, 2 and 4 times, and dyed in the coloring liquid to give color to each specimen. Then, after sintering them at the final temperature of $1,450^{\circ}C$ and $1,600^{\circ}C$, flexural strength was measured using a universal testing machine (total 6 group, n=10 for each group). Also, a scanning electron microscopy (SEM) was performed to observe its microstructure, and the data obtained through the experiment were analyzed with two-way ANOVA. The results of the flexural strength analysis show that the highest value was measured $762.3{\pm}42.3MPa$ in EKL2 group, while the lowest value was $516.4{\pm}77.1MPa$ in EKH4 group. According to the results of the two-way ANOVAs, flexural strength was not related with interaction between sintering temperature and number of times dipped in coloring liquid ($R^2=0.737$). However, there were statistically significant differences in flexural strength depending on sintering temperature (P<0.001). The flexural strength of zirconia ceramics having improved transparency was dependent on sintering temperature. The number of times dipped in the coloring liquid did not affect flexural strength of the zirconia ceramic having improved transparency.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.105-115
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• 2012

The detailed proximate, fatty/amino acid, mineral composition, texture, color, chemical and taste compounds of six oysters (four kinds of cultured oysters and two kinds of wild oysters) in Korea were investigated. Length and weight of the shell removed cultured and wild oysters were 4.7~5.1 and 3.0~4.2 cm, and 5.9~9.1 and 2.6~5.5 g, respectively. The proximate compositions were not significantly different between cultured and wild oysters. Amino nitrogen and volatile basic nitrogen content of these ones were 232.8~258.2 and 160.5~213.9 mg/100 g, 9.5~12.0 and 7.8~9.5 mg/100 g, respectively. As a texture characteristic of muscle, shearing force were 95~114 and 105~132 g. Amounts of total amino acids of cultured and wild oysters were 9,004~10,198 and 8,165~8,942 mg/100 g, respectively. Major amino acids and inorganic ions were aspartic acid, glutamic acid, proline, alanine, leucine, phenylalanine, lysine, arginine and K, Na, Ca, Fe, S, P, Zn. Major fatty acids of these ones were 16:0, 18:0, 16:1n-9, 18:1n-9, 22:1n-9, 16:4n-3, 20:5n-3 and 22:6n-3, and there was little difference between the two groups. Amounts of free amino acids of cultured and wild oysters extracts were 1,444~1,620 and 1,017~1,277 mg/100 g, respectively, and major ones were taurine, glutamic acid, glycine, alanine, tryptophan, ornithine and lysine. There is a little difference in glycine, tryptophan, ornithine and arginine contents, but TMAO and TMA contents were low in amount, and were not significantly different between the two groups.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.97-104
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• 2012

The aim of this study was to investigate the quality properties of beef jerky replaced salt (NaCl) with red pepper paste, soy sauce and soybean paste. The quality properties of beef jerky including water activity ($a_w$), pH, moisture content, protein content, color, shear force, texture profile analysis and sensory evaluations were investigated. The sliced beef samples were marinated at salt (control), soybean paste (T1), soy sauce (T2) and red pepper paste (T3) for 24 h and then dried at $70^{\circ}C$ for 8 h. The $a_w$ and moisture content varied from 0.88 to 0.79 and from 28.87% to 22.98%, respectively. All treatment samples showed higher final $a_w$ and moisture content than the control sample after drying for the 8 h (p<0.05). The protein content of T2 and T3 samples were lower than the control. Also, shear force and hardness value of all treatment samples had lower than the control (p<0.05). However, all treatment samples showed lower saltiness intensity than the control sample. Sensory panelists recorded greater flavor and texture scores to the samples with soy sauce replacement. Therefore, sensory panels found that the T2 samples had better overall acceptability scores than the other beef jerky samples (p<0.05).

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.308-313
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• 2008

"Jeokjoong", a white winter wheat (Triticum aestivum L.) variety was developed from the cross "Keumkang"/"Tapdong". "Jeokjoong" is an awned, semi-dwarf and soft white winter wheat, similar to "Keumkang" (check variety). The heading and maturing date of "Jeokjoong" were similar to "Keumkang". Culm and spike length of "Jeokjoong" were 78 cm and 7.5 cm, similar to "Keumkang". "Jeokjoong" had lower test weight (800 g) and lower 1,000-grain weight (40.1 g) than "Keumkang" (811 g and 44.0 g, respectively). It had resistance to winter hardiness, wet-soil tolerance and lodging tolerance. "Jeokjoong" showed moderate to scab in test of specific character although "Keumkang" is susceptible to scab. "Jeokjoong" had lower flour yield (69.2%) and ash content (0.36%) than "Keumkang" (72.0% and 0.41%, respectively) and similar flour color to "Keumkang". It showed lower protein content (8.9%) and SDS-sedimentation volume (36.8 ml) and shorter mixograph mixing time (3.5 min) than "Keumkang" (11.0%, 59.7 ml and 4.5 min, respectively). Amylose content and pasting properties of "Jeokjoong" were similar to "Keumkang". "Jeokjoong" had softer and more elastic texture of cooked noodles than "Keumkang". Average yield of "Jeokjoong" in the regional adaptation yield trial was 6.19 MT ha-1 in upland and 5.33 MT/ha in paddy field, which was 19% and 16% higher than those of "Keumkang" (5.21 MT/ha and 4.58 MT/ha, respectively). "Jeokjoong" would be suitable for the area above the daily minimum temperature of $-10^{\circ}C$ in January in Korean peninsula.

• Korean Journal of Breeding Science
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• v.41 no.1
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• pp.44-50
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• 2009

"Sukang", a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross "Suwon266" / "Asakaze" during 1994. "Sukang" was evaluated as "Iksan312" in Advanced Yield Trial Test in 2005. It was tested in the regional yield trial test between 2006 and 2008. "Sukang" is an awned, semi-dwarf and hard winter wheat, similar to "Keumkang" (check cultivar). The heading and maturing date of "Sukang" were similar to "Keumkang". Culm and spike length of "Sukang" were 90 cm and 8.1 cm, longer culm length and similar spike length compared to "Keumkang" (80 cm and 7.9 cm, respectively). "Sukang" had similar test weight (819 g/L) and lower 1,000-grain weight (40.2 g) than "Keumkang" (813 g/L and 44.9 g, respectively). "Sukang" showed resistance to winter hardiness and pre-harvest sprouting, which lower withering rate on the high ridge (4.5%) and rate of pre-harvest sprouting (0.2%) than "Keumkang" (21.9% and 30.4%, respectively). "Sukang" had lower flour yield (71.1%) and higher ash content (0.45%) than "Keumkang" (74.1% and 0.42%, respectively). "Sukang" showed lower lightness (89.13) and higher yellowness (10.93) in flour color than "Keumkang" (90.02 and 9.28, respectively). It showed higher protein content (12.8%) and gluten content (11.1%) and lower SDS-sedimentation volume (56.8 ml) and mixing time of mixograph (2.6 min) than "Keumkang" (11.9%, 10.2%, 62.3 ml and 4.7 min, respectively). Fermentation properties, amylose content and pasting properties of "Sukang" were similar to "Keumkang". "Sukang" showed different compositions in high molecular weight glutenin subunits (HMW-GS, $2^{\ast}$, 13+16, 2+12) and puroindolines (pina-1b/pinb-1a) compared to "Keumkang" ($2^{\ast}$, 7+8, 5+10 in HMW-GS and Pina-1a/Pinb-1b in puroindolines, respectively). "Sukang" showed lower hardness (4.53 N) and similar springiness and cohesiveness of cooked noodles (0.94 and 0.63) compared to "Keumkang" (4.65 N, 0.93 and 0.64, respectively). Average yield of "Sukang" in the regional adaptation yield trial was 5.34 MT/ha in upland and 4.72 MT/ha in paddy field, which was 4% and 1% lower than those of "Keumkang" (5.55 MT/ha and 4.77 MT/ha, respectively). "Sukang" would be suitable for the area above $-10^{\circ}C$ of daily minimum temperature in January in Korean peninsula.

• Food Engineering Progress
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• v.13 no.3
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• pp.203-210
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• 2009

In this study, antioxidant activity and quality characteristics of egg yolk mayonnaise and soy milk mayonnaise containing soybean paste powder were assessed. The mayonnaise with egg yolk as an emulsifier is E group according to the amount of soybean paste powder addition of 0% (E1), 3% (E2), 6% (E3) and mayonnaise with soy milk as an emulsifier is S group with soybean paste powder addition of 0% (S1), 3% (S2), 6% (S3). Total phenol content and electron donating ability of mayonnaise were increased as the amount of the soybean paste powder increased. L value of Hunter's color was decreased, but a value and b value were increased as the amount of the soybean paste powder increased. Soy milk mayonnaise showed very low cholesterol content than egg yolk mayonnaise. In sensory evaluation, S2 received the highest scores for flavor, overall taste and preference. Base on these results, soybean paste powder showed significant antioxidant activity in mayonnaise and cholesterol content was successfully decreased in soy milk mayonnaise compared to egg yolk mayonnaise. The soy milk mayonnaise with soybean paste powder will be a possible model to introduce our traditional food to the worldwide food item, such as mayonnaise.