• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.2
• /
• pp.221-226
• /
• 2012

For the investigation of a possibility as a useful functional material, 6 cultivars (Takinosawa Gold, Kawanakawase Hakuto, Madoka, Yumefuji, Nagasawa Hakuho, Hong Bak) of Prunus persica L. Batsch were studied at unripe stage to determine the physicochemical properties and chemical compositions. The cultivars were picked in late May, and all samples were analyzed for external properties, physicochemical properties, pH, Brix value, Hunter's color value, hardness, vitamin C, and reducing sugar. The size of the fruit from all six cultivars was compared, and it was determined that cultivars, fruit from Madoka was the largest, while that from Yumefuji was the smallest. Comparing fresh weight, the fruit from Yumefuji was lowest in moisture contents (89.13~89.96%), and that from Nagasawa Hakuho had significantly higher crude protein (1.02~1.62%). The contents of crude lipids (0.18~0.23%) and carbohydrates (8.00~9.35%) were not significantly different between cultivars and Madoka included higher crude ash contents (0.32~0.69%) than other cultivars. The pH of 6 cultivars from unripe peaches were significantly higher from Kawanakawase Hakuto, and the Brix value was also highest from Kawanakawase Hakuto, followed by Yumefuji, Madoka, Nagasawa Hakuho, Takinosawa Gold, and Hong Bak. In chromaticity, the L value, the indicator of brightness, was significantly higher in fruit from Nagasawa Hakuho. The a value, the indicator of redness, was the highest with Hong Bak and overall lower than -5. The b value, the indicator of yellowness, was the highest in fruit from Madoka and ranged from 16.51 to 18.33. In physical characteristics, the hardness of the unripe peaches was the highest in fruit from Hong Bak, and overall, white peaches have a higher hardness value than yellow peaches. The vitamin C content of the fruit didn't show any significant differences between cultivars, and the reducing sugar showed a higher percent than 6.34% in fruit from all cultivars. These results suggest that unripe peaches were commensurate with the development of natural pigment and as a functional foods.

• Journal of Mushroom
• /
• v.13 no.3
• /
• pp.212-216
• /
• 2015

A new commercial strain "Mongdol" of oyster mushroom was developed by hyphal anastomosis. It was improved with hybridization between monokaryotic strain derived from Pleurotus ostreatus ASI 0627 and dikaryotic strain derived from P. ostreatus ASI 2929. The optimum temperature of mycelial growth and fruiting body development were $25{\sim}30^{\circ}C$ and $12{\sim}18^{\circ}C$, respectively. When two different media including PDA (potato dextrose agar medium) and MCM (mushroom complete medium) were compared, the mycelial growth of this mushroom was faster in MCM than in PDA. Similar result was observed with the control strain P. ostreatus ASI 2504. Analysis of the genetic characteristics of the new cultivar "Mongdol" showed a different DNA profile as that of the control strain ASI 2504, when RAPD (Random Amplified Polymorphic DNA) primer URP3 and URP6 were used. Fruiting body production per bottle was about 106 g using demonstration farms. The color of pileus was blackish gray and the stipe was long. Therefore, we expect that this new strain "Mongdol" will satisfy the consumer's demand for high quality mushrooms.

• Journal of Preventive Medicine and Public Health
• /
• v.7 no.2
• /
• pp.383-393
• /
• 1974

The importance of the health care for the miners not only concerns the productivity of the enterprises but also as a fundamental human right, it has to be secured and protected by the society and the government. The Korean coal miners began to find their works at overseas since 1963 when the Korean government selected and dispatched its miners to West Germany. As years go by, the demand and the supply of the coal miners, the program of the coal miners health care became the important tasks to be solved and the further studies and research were necessary to support these tasks achievement. The writers made a statistical analysis on health status of the 1,559 Korean applicants applying for the coal miners in West Germany during the year of 1972 and 1973 by the using of the data of physical examination which were directed by the Korea Overseas Development Cooperation. The standard of physical examination which was applied for coal miners applying the jobs in West Germany was authorized by the Government Office of Labor in 1967. The results are as following; 1. The applicants were from the various provinces throughout Korea; Gang Weon 50.2%, Jeon-Nam 16.8%, Chung-Nam 13.7%, Gyeong-Nam 10.5%, City of Seoul 5.4%, and others 3.7%. 2. The ages of the applicants were from 20 to 44. The age group of 25-29(36.3%) and of 30-34(55.2%) together occupied the 91.5 per cent of the total applicants. 3. Among the 1,559 applicants 52.1 per cent passed the physical examinations. The tendency were shown that as the age increased, the passing rate decreased, and the married applicnts had lower passing rates compared to the unmarried applicants. 4. The height of the applicants averaged $168.4{\pm}4.74(cm)$ and the weight averaged $61.3{\pm}5.65(kg)$. 5. The average vision of the left eye of the applicants was $0.92{\pm}0.23$ and the right eye was $0.91{\pm}0.30$. 6. The mean value of the systolic blood pressure of the applicants was $145{\pm}13(mmHg)$ and the diastolic blood pressure was $85{\pm}8(mmHg)$. 7. Fifteen hundred and fifty-nine applicants were taken chest X-ray and 17.2 per cent were found abonrmal. For each 1,000 applicants, 46 Pulmonary calcification and fibrosis, 45 chronic bronchitis, 27 pleural thickening and adhesion, 20 pulmonary tuburculosis, 11 anomalies of the rib, 10 pulmonary infiltration and 21 others diseases were found. 8. Lumber X-ray examination showed that 23.9 per cent (372 applicants) were found abnormal. For each 1,000 applicants, 77 osteoarthritis, 56 lumbarization, 15 fracture of vertebrae, 15 spondyloarthritis, 14 deformity of vertebrae, 13 spina bifida, 12 sacralization, 12 spondylolysis, and 5 others diseases were found. 9. In total, 47.9 per cent of 1,559 applicants failed the physical examinations, and the main causes for the failure were shown to be 7.1% of anomalies of spine, 6.3% of osteoarthritis, 4.7% of pulmonary calcification and fibrosis, 4.6% of chronic brochitis, 3.6% of hypertension (only), 3.4% of fracture of vertebrae. 3.1% of underweight(under 57.0kg), 2.0% of spondyloarthritis, 2.0% oe pulmonary tuberculosis, 1.7% of pleurisy, 1.0% of spina bifida, 1.5% of syphilis, 1.5% of color blindess, and 1.0% of underheight(under 160.0cm).

• Korean Journal of Poultry Science
• /
• v.33 no.4
• /
• pp.255-262
• /
• 2006

Two experiments were conducted to investigate the effect of dietary organic selenium levels on performance and selenium retention in broiler chickens and laying hens. In experiment 1, the effects of dietary organic selenium levels on the weight gain, feed intake, feed conversion, and selenium retention of meat and liver in broiler chickens were investigated. For each growth phase, the basal diet was supplemented with 0 (control), 0.60, 1.20, 1.80 and 2.40 ppm Se from selenium yeast(SY). Weight gain, feed intake, and feed conversion were not affected by the selenium addition in diets. Breast muscle Se levels were linearly increased (P<0.05) as dietary Se level increased by SY. Selenium concentration of liver tissue was increased (P<0.05) in supplemental SY compared to the control, and was increased (P<0.05) in supplemental 1.20, 1.80 and 2.40 ppm SY compared to the 0.60 ppm SY. In Experiment 2, 12-week-experiment using Hy-Line laying hens (68 wk of age) was conducted to examine the effects of dietary organic selenium on egg Production, egg weight, daily egg mass, feed intake, feed conversion, egg quality, and selenium concentration of eggs. A corn-soybean meal basal diet was supplemented with 0 (control), 0.30, 0.60, 0.90 and 1.20 ppm Se from selenium yeast (SY). Egg Production was significantly improved(P<0.05) in supplemental 0.30 and 0.90 ppm SY compared to the control and 0.60 ppm SY during week 1 to 12, but daily egg mass, feed intake, and feed conversion showed no difference in supplemental SY and control. Haugh unit, yolk color and eggshell breaking strength showed no difference in supplemental SY and control. Eggshell thickess was significantly (P<0.05) higher in supplemental 0.60 and 1.20 ppm SY compared to the 0.90 ppm SY in week 9. Egg Se levels were linearly increased (P<0.05) as dietary Se level increased by SY.

• Korean journal of food and cookery science
• /
• v.20 no.5
• /
• pp.529-536
• /
• 2004

In this study, the author examined the fermentative abilities and baking properties of commercial baker's yeasts and suggested the fundamental data for the development of the yeast products industry. Carbon dioxide production, expansion abilities of doughs, and maltose fermentative abilities were measured with commercial yeasts. The fermentative abilities of various bread doughs were determined in comparison to a reference yeast and a selected yeast from commercial yeast. Various breads were prepared by these two yeasts and their sensory properties were evaluated. Y7, followed by Y5 and Y4, showed higher ability than any other commercial yeasts in the gassing power of the dough, as measured by a Meissle fermenter. In the expansion abilities of the doughs made from various yeasts by M-Cylinder, Y7, followed by Y4 and Y5, showed the best expansion ability the results were similar to those for gassing power. Therefore, Y7 was selected. The maltose fermentative abilities of various yeasts in Atkin's liquid medium showed a higher value in Y5, Y7 and Y 4. Selected yeast Y7 and the reference yeast K were used for determining the fermentative abilities of various bread doughs. For the various breads prepared by K and Y7, the qualities of the breads such as volume, weight and specific volume were measured. The volume by Y7 was higher in the straight dough bread, and that by K was higher in the sponge dough bread. In the sweet dough bread, both Y7 and K were excellent groups for it. Sensory properties of various breads made from K scored high on the items such as external properties and color in the straight dough bread. It also acquired a good score on the item of the crusts in the sweet dough bread. The overall acceptability of Y7 and K were similar.

• Korean Journal of Food Science and Technology
• /
• v.38 no.3
• /
• pp.392-399
• /
• 2006

In order to develop a new persimmon pickle with a low salt concentration, changes in physicochemical characteristics during soaking of persimmon pickles treated with different organic acids and sugars were investigated at $15^{\circ}C$ for 70 days. The pH of persimmon pickles decreased from pH 6.64 at initial stage to pH 3.99 (control group), pH 2.76-3.33 (citric acid treatment, CT), and pH 3.08-3.34 (acetic acid treatment, AT) after 70-days of soaking. Titratable acidity of AT was higher (0.86-1.18%) than that of CT (0.61-0.78%). After 70-days of soaking, salinity of persimmon pickles treated with stevia leaf powder, sodium saccharin, sucrose, and isomalto-oligosaccharide were 4.94-4.96, 4.00-5.15, 2.99-3.31, and 3.03-3.30%, respectively, and 1.54-3.70% lower than that of the control group (6.69%). The hardness of persimmon pickles in all cases was increased up to 20-40-days of soaking and then decreased. L (lightness), a (redness), and b (yellowness) value of persimmon pickles treated with citric acid were higher than those of AT and the control group. Sensory evaluation of persimmon pickles after 70-days of soaking revealed that CT had the highest scores for color, texture, and overall acceptability. These results indicate that the salt concentration of persimmon pickles could be lowered by the addition of citric acid and various sugars during soaking.

• Food Science and Preservation
• /
• v.13 no.2
• /
• pp.144-153
• /
• 2006

The effects on deacidification of citrus fruits produced at early harvesting season for juice products were examined by heating treatment of raw fruits and electrodialysis of juice. Weight and total acidities were decreased by heating treatment for 40 hr at $25^{\circ}C,\;30^{\circ}C,\;35^{\circ}C\;and\;40^{\circ}C$, but $^{\circ}Brix$ and pH increased Sugar to acid ratio also increased. Total acidities were decreased from 1.25 (Oct30, 2004), 1.24 (Nov.5, 2004), 0.99 (Nov.13, 2004) and 0.98% (Nov.19, 2004) to 0.48 (Oct30, 2004), 0.51 (Nov.05, 2004), 0.37 (Nov.13, 2004) and 0.42% (Nov.19, 2004) by electrodialysis for 100 min respectively, and $^{\circ}Brix$ also slightly decreased, but solid to acid ratio was increased as a result. However pH and color remained almost unchanged by electodialysis. Also, free sugar contents of citrus juice little were changed, but organic acid content were decreased fairly. Narirutin and hesperidin content among flavonoids were slightly decreased by electrodialysis, but they were not significantly different. $K^+,\;PO_4^{2-},\;SO_4^{2-}\;and\;Cl^-$ content were decreased by electrodialysis, and $K^+$ contents decreased by more than 80% However, $Na^+$ consent was increased by about 2 times. Total polyphenol contents and electron donating abilities were decreased a little by electrodialysis but nitrite scavenging abilities were little changed. By acceptability test citrus juice prepared by electrodialysis for 100 min was superior to original citrus juice.

• Korean Journal of Poultry Science
• /
• v.15 no.2
• /
• pp.81-91
• /
• 1988

The purpose of this research is to analyze the tendencies of poultry consumption in Korea. The information used is the data collected three times during the period from Sept. 1, 1985 to April 30, 1987 throughout the major cities. Those who participated in the survey are 2, 598 including housewives, nutritionists, cookers, group feeding institutions, woman's organizations, and the students of doing nutrition－related studies. Consumer preferences for poultry meat and eggs tend to move toward high quality and more strict sanitary standards. Following this line of consumer preference changes, the poultry product marketing supported by cold chain system is rapidly developing. Household consumption of poultry meat largely consists of hi－and semi－broilers but the household demand for these two broilers tends to decrease steadily over time. In general poultry meat consumption appears to be affected by consumer taste rather than market factors such as prices. In addition consumer choices are quite different depending on poultry meat parts which are preferred in order of drum sticks, wings, and breasts. In particular drum sticks are most preferred than any other parts. An important problem in poultry production is related to consumption seasonality since large part of poultry meat consumption is concentrated during the summer season. Another problem is associated with little development of cooking methods. At present there are two types of primary commercial cooking techniques, fries and samgaetang (boiled chicken with jinsang and rice). For promoting domestic poultry meat disposal and reducing the demand seasonality, new cooking methods should be developed and followed by more aggresive advertisements. In domestic egg trade, smaller packing units(i.e., 10 eggs per unit) tend to bi preferred to large ones (i.e., 30 eggs per unit). In consumers egg purchasing decisions nearness to the shops and convenience appear to be important factors. For egg shell colors consumers recognize that there is no difference in nutritional values. However, survey results show that consumers highest preference lies in eggs with brown color. Eggs are most popular among children and preferred in order of middle－and high－school students, 17-25 age people, and adults. Egg prices are concieved relatively cheap to its nutritional values. In house－holds eggs are consumed in the forms of fries, side dishes, and lunch basket dishes. However, high level of cholesterol content in eggs appears to be an important problem in promoting eggs consumption.

• Korean Journal of Poultry Science
• /
• v.46 no.4
• /
• pp.279-286
• /
• 2019

Currently, feather-sexing, which is based on differences in feather development at hatching, is a widely used chick sexing method in the poultry industry. For effective chicken feather-sexing, paternal early-feathering (EF) chickens and maternal late-feathering (LF) chickens must be bred. Therefore, it is critical to identify the effect of EF and LF patterns on production traits in chickens. Thus, the purpose of this study is to analyze and compare the production performances between 522 EF and 232 LF chickens in order to establish the Korean native chicken feather-sexing lines. The results showed that the survival rate of the LF group was significantly higher than that of the EF group from hatching to 52 weeks of age (P<0.05). Body weight, however, was not significantly different between the two groups at all ages. LF and EF groups did not significantly differ in age at first egg laying. However, the hen-day and hen-housed egg production of the LF group were significantly higher than those of EF group (P<0.01). No significant differences were found between the EF and LF groups in all egg quality indicators such as egg weight, eggshell color, albumin height and Haugh unit. Because the breeding target of Korean native commercial chicken is meat-type chicken, feather-sexing strains of Korean native chicken should be established using weighing-based paternal EF lines and laying-based maternal LF lines. Therefore, these results are critical for establishing desirable and effective feather-sexing strains.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.4
• /
• pp.700-705
• /
• 2013

The purpose of this study is to investigate the quality changes and contamination of microorganisms such as Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) in cherry tomatoes and head lettuces during the storage of different temperatures and periods. This study determines the pH levels, color changes and the growth patterns of microorganisms in cherry tomatoes and head lettuces during storage of 14 days at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$. According to the results, the pH level is being reduced with storage periods in cherry tomatoes and head lettuces. The $L^*$, $a^*$ and $b^*$ values of cherry tomatoes are decreased with storage period, whereas the $a^*$ and $b^*$ values have increased with storage of the head lettuces. With regards to the types of microorganisms, the aerobic count plate (ACP), coliform count (CC), mold and yeast are being detected when cherry tomatoes and head lettuces are stored at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$, whereas the S. aureus and E. coli are not being detected at 14 days of storage. The ACP, CC and yeast of cherry tomatoes increase with storage period, whereas the mold of cherry tomatoes was decreased after 14 days of storage. For the head lettuces, APC and CC have significantly increased with storage, whereas the mold stored at $5^{\circ}C$, $10^{\circ}C$ and $15^{\circ}C$ decreased after 21 days of storage. From these studies, we can confirm that changes in quality characteristics and the types of microorganisms existed in cherry tomatoes and head lettuces during storage were the ACP, CC, mold and yeast, whereas the E. coli and S. aureus are not detected.