• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.660-666
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• 2015

Natural food colorant are widely used to satisfy consumer preferences. Anthocyanins are red, blue and purple natural pigments. Purple-fleshed sweet potato (PSP) contains large quantities of anthocyanins. The aims of this work were i) to investigate the influence of sugars on the purple color of PSP jam and ii) to optimize the ratio of ingredients for sensory characteristics of PSP jam. Korean PSP variety "Sinjami" was used for the preparation of jam. The jams were prepared with various sugar contents (0, 20, 30, 40 and 50% total weight) consisting of steamed purple-fleshed sweet potato, water, lemon juice and apple juice. With increasing sugar contents, lightness (L) and redness (a) of PSP jams decreased while yellowness (b) increased, indicating that anthocyanins were degraded and/or brown pigments were formed due to high sugar content under heat treatment. Hardness, springiness, chewiness and cohesiveness showed significant differences among PSP jams with various sugar contents. In sensory evaluation, addition of sugar significantly increased scores for color and texture as compared to control samples. The color, texture and preference results indicate an optimal sugar content of 40% total ingredient weight for PSP jam.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.476-491
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• 2016

Purpose: This study investigated consumers' perception of food safety and risk from foodborne illness and consumption pattern of meat and processed meat products in Korea. Methods: A quantitative survey was performed by trained interviewers, surveying 1,500 adults who were randomly selected from six major provinces in Korea. Results: Most of the respondents reported foodborne illness risk related to the consumption of raw meat but not related to heated meat and processed meat products. As respondents perceived the risk of food poisoning from raw meat, the purchase and intake decreased (p<0.001). Most of the respondents considered a low possibility of foodborne illness at home. Seventy-seven percent of the respondents thought that bacteria and virus are the main causes of foodborne illness. Improper storage practice (40.7%) and unsafe food material (29.3%) were the main risk factors contributing to foodborne illness. Perception and practice of food safety was significantly different by the residency area. The most preferred meat, processed meat, and processed ground meat products were pork (58%), ham (31.1%), and pork cutlet (40.4%), respectively. The most preferred cooking method was roasting, regardless of the type of meat, but the second preference for cooking method was significantly affected by the type of meat (p<0.001): stir-fried pork, beef with seasoning, fried-chicken and boiled duck. Frequency of eating out was 0.75/day on weekdays and 0.78/day on weekends at the mainly Korean BBQ restaurant. Conclusion: The results of this study could be used to develop science-based education materials for consumer and the specific guideline of risk management of meat and processed meat products.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.218-221
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• 2002

A total of 40 domestic-fed imported beef cattle were used to determine meat quality traits. Sirloin was taken from each 10 of Hereford, Angus, Hurray Grey(MG), Cross breed(Hereford$\times$Angus) and objective and subjective meat quality were assessed after a 7 days ageing(0$\pm$1$\^{C}$). Results showed that ultimate pH and fat hardness was not affected by breeds. MG showed a higher water holding capacity and consequently a lower cooking loss(%) than the other breeds(p<0.05). Angus sirloin was shown to be the toughest meat(assessed by WB-shear force), Hereford and MG resulted in the most tender meat(p<0.05). Objective meat color and sensory properties did not differ between the breeds. The current study indicated that the breeds had a similar characteristics in meat quality. However, further research on consumer preference including Hanwoo needs to be undertaken.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.5
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• pp.717-724
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• 2011

We evaluated the physicochemical properties of four varieties of muskmelons (Thankyou, Beauty, Picnic, Sympony) during storage at $7^{\circ}C$. We stored Thankyou, Sympony, and Beauty varieties for 28 days at $7^{\circ}C$, while the Picnic variety was stored for 21 days. After the storage period, the mineral content of the Thankyou variety changed the least, by 2.36%, while that of the Sympony and Picnic varieties changed the most. The Thankyou variety also lost the least amount of free sugar content during storage. The Sympony variety had the highest vitamin C content at the beginning of the storage (26.0 mg%/100 g). After 14 days of storage, there was little difference in the vitamin C content of the varieties, which ranged from 11.5 to 12.5 mg%/100 g. The Picnic variety, which had the highest respiratory quotient, indicated lower storability than the other varieties. In a sensory evaluation, the Thankyou variety was considered to be the best in terms of consumer preference. However, the stem water loss seen in this variety tends to be the first thing that consumers see and may determine its merchantable quality.

• Food Science and Preservation
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• v.23 no.5
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• pp.704-710
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• 2016

This study was conducted to investigate the antibacterial activities and sensory properties of a sauce containing tea extract and garlic vineger against raw fish. The sauce was evaluated antibacterial activity against Vibrio parahaemolyticus and Vibrio vulnificus which is considered as one of the major food borne pathogens. As a result, the sauce inhibited the growth of V. parahaemolyticus and V. vulnificus distinctly. In addition, the sauce with soy sauce and Kochujang showed the restricted growth of Vibrio parahaemolyticus and Vibrio vulnificus in sliced raw flatfish. Sensory evaluations were measured by 7-point hedonic scale using sliced raw flatfish with the sauce mixed with Kochujang and soy sauce. The score of texture in the sauce with Kochujang was significantly higher than that of regular Chokochujang (p<0.05). Moreover, total preference including appearance, texture, aroma and taste were significantly higher in the sauce with soy sauce than those of regular soy sauce (p<0.05). Consequently, the soy sauce with tea extract and garlic vinegar may enhance the satisfaction of consumer and antimicrobial activity that against V. parahaemolyticus and V. vulnificus, resulting in potential reduction the outbreaks of food borne pathogens.

• Food Science and Preservation
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• v.20 no.2
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• pp.265-271
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• 2013

The objective of this study was to assess the quality characteristics of yanggaeng prepared with different ratios of blueberry powder: 0%, 3%, 6%, and 9%. The moisture content of the control yanggaeng was lower than that of any other blueberry added groups. The pH decreased while the titratable acidity and the Brix increased as the amount of blueberry powder increased. The lightness (L) and yellowness (b) were the highest while the redness (a) was the lowest in the controls. Texture profile analysis showed that the hardness of the added groups were higher than that of the control which were the lowest. The total polyphenol content and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity increased as the amount of blueberry powder increased. The results of consumer acceptance test revealed that the color preference was the highest in the 9% added group while the smell, taste, texture and the overall acceptability showed no significant differences groups. Based on these results, it is suggested that yanggaeng with up to 9% added blueberry powder can be developed as products without adverse effects on sensory characteristics.

• Science of Emotion and Sensibility
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• v.12 no.2
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• pp.225-232
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• 2009

There are life-style and many different cultural differences between countries. Among them, food is different from other areas. Especially, if Food Tools are used by food type, even though the design factor is same, the function is different. Therefore, research and development of a Food Tool design is necessary to use a Universal Food Tool between countries. The purpose of this research is to develop a behavior analysis process for food, finding similarities and differences by food type; and cultural differences between countries; and to propose a design Food Tool design that can be used between countries. This research on methods and content is for the development of the consumer behavior analysis process about food, grafting theoretical studies about behavior analysis and working behavior analysis on the spot, to develop a food action analysis process. Second, do comparative analysis process of food order and evaluation between countries; and think about the problems and symptoms, then propose methods to resolve the problems. Third, each process is divided by category, to find the features by each category of foods between countries. Results may be obtained through research and the comparative analysis of each country's, foods, behavior and restaurant types. Specifically, researchers can use food tool design to obtain results and compare the same items between countries, compare university design education, and create new ideas through cooperation and complementary research.

• Horticultural Science & Technology
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• v.31 no.1
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• pp.123-127
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• 2013

A new spray chrysanthemum (Dendranthema grandiflorum) 'Blue Hope' was bred by the Flower Research Institute, Gyeongsangnam-do Agricultural Research & Extension Services in 2009. The cultivar 'Blue Hope' was initially derived from the cross in 2005 between 'Ford', a spray chrysanthemum cultivar, with white anemone type, and 'Chopin', a spray chrysanthemum cultivar with white anemone type. The cultivar has anemone type with white petals. After the evaluation of the characteristics under shade culture in summer and retarding culture in spring and consecutive selection from 2007 to 2009, 'Blue Hope' was selected finality. The natural flowering time of 'Blue Hope' was October 24th, and year-round flowering is possible by shading or lighting treatment. The growth of plant was very vigorous and response time 6.5 weeks. The diameter of flower was 4.9 cm. Number of flowers per stem was 19.1 in autumn. Days to flowering under the short day treatment was about 45 in spring and its vase life was 23.8 days in the autumn season. This cultivar was resistance white rust and consumer's preference of new spray is high level than the control.

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.552-555
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• 2009

A new standard rose cultivar "Snow Day" was bred from the cross between pink standard cultivar "Saphia" and pink standard cultivar "Bridal Beauty" at the National Institute of Horticulture & Herbal Science. The cross was made in 2003 and "Snow Day" was finally selected in 2008 after evaluating characteristics for three years from 2006 to 2008. A white standard cultivar, "Snow Day" grows vigorously and resistant to powder mildew. The major characteristics of this cultivar are $152stems/m^2/year$ in yield, 81.8 cm in length of cut flower, 11.3 cm in flower diameter, 29.2 in petal number, and 13.7 days in vase life. This cultivar can be propagated by both cutting and grafting. The consumer's preference for this cultivar is relatively higher than that for the control cultivar, "Tineke".

• Korean Journal of Breeding Science
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• v.41 no.4
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• pp.616-619
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• 2009

A new standard rose cultivar "Red Charm" was bred from the cross between deep red standard cultivar "First Red" and light red standard cultivar "Cardinal" at the Jeollanamdo Agricultural Research and Extention Services (JARES). The cross was made in 2003 and, "Red Charm" was finally selected in 2008 after investigating characteristics for three times from 2007 to 2008. "Red Charm", a red standard cultivar has good flower shape and velvet flower color. The major characteristics of this cultivar are on average $119.3stems/m^2/year$ in yield, 69.5 cm in length of cut flower, 10.3 cm in flower diameter, 36.9 in petal number, and 9.8 days in vase life. This cultivar can be propagated by both cutting and grafting. The consumer's preference of this cultivar, "Red Charm" is relatively higher than that of control cultivar, "Red Velvet".