• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1079-1085
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• 2003

Modified atmosphere packaging was applied to oyster mushrooms (Pleurotus ostreatus) to study the effect of storage temperatures and packaging materialso. Whole mushrooms (200g) were package with polyethylene film $(PE,\;60{\mu}m\;thickness)$, ethylene vinyl acetate (EVA), or ceramic film (containing 5% zeolite) and stored at 0, 5, 10 and $20^{\circ}C$. Weight loss, color, firmness, gas composition $(O_2,\;CO_2)$ inside the film package and ethanol content in the tissue of MA packaged mushrooms were examined. Mushroom that were packed unwrapped in a conventional hardboard box (2 kg) lost marketability at a very early stage of storage due to weight loss, shrinkage, browning, and spore formation. During storage, film packaging prevented or retarded the deterioration of the mushrooms in the aspects of appearance, texture, and discoloration. Firmness slightly decreased with storage time. Total color difference was much higher in the control than in the film-packaged mushroom and rapidly increased at the early of storage. Correlation analysis showed a high correlation between total color difference and b values. These results were characterized by the reduced respiration rate resulting from elevated carbon dioxide and reduced oxygen levels in the package. At all storage temperatures, ethanol content in the tissue increased slightly at the early part of storage and rose considerably towards the end of the storage period. Ethanol content in the oyster mushrooms was higher in the stipe than in pileus tissues. The shelf life of the oyster mushrooms was about $8{\sim}11$ days at $0^{\circ}C$, about $4{\sim}6$ day at $5^{\circ}C$, about $2{\sim}3$ days at $10^{\circ}C$, and about $1{\sim}2$ days at $20^{\circ}C$.

• Journal of Mushroom
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• v.17 no.4
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• pp.224-229
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• 2019

The two most common mushroom species grown in Korea are pearl oyster mushroom (Pleurotus ostreatus) and king oyster mushroom (P. eryngii). In recent years, the production of king oyster mushroom greatly increased due to the automation of the cultivation facilities, and it became a major export mushroom owing to its excellent shelf life. However, the increase in the production of king oyster mushroom led to a decline in its market price; thus, necessitating the development of new mushroom species that could replace king oyster mushroom, to diversify the mushroom market for the benefit of both, the producers and the consumers. The Mushroom division at the National Institute of Horticultural & Herbal Science (NIHHS) reported the development of a new interspecific hybrid between P. ferulae and P. tuoliensis, referred to as 'Creamy.' Two parental strains KMCC00430 (Bisan2ho, P. ferulae) and KMCC00461 (P. tuoliensis) were selected based on the results of genetic resource analysis, and their monokaryons were collected. About 1,000 Mon-Mon crosses were performed and 73 of them were selected. Following repeated cultivation tests and strain analyses, we selected strain 7773, which had a bright creamy pileus and a thick straight stipe, and named it 'Creamy.' Optimum temperature for mycelial growth of Creamy was 25-30℃, and that for fruiting body growth was 16℃. The pileus, which had a brighter creamy color, was small in size with a diameter of 61.2 mm. Although it was cultivated in suboptimal conditions, such as low temperature and high CO₂ concentration, Creamy was characterized by its straight and smooth stipe. Field production tests and further analyses indicated that the yield of Creamy was 5% higher than that of Baekhwang. It is expected that Creamy, the new interspecific hybrid with a bright creamy pileus and a pleasant flavor, will help create new opportunities for mushroom farmers and diversify the mushroom market.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.103-108
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• 2010

To obtain the best yield of the beneficial ingredients in green tea, such as catechins, green tea powder is most often prepared by ethyl alcohol extraction. However, the taste, cost and composition of ethyl alcohol extract is different from aqueous spray-dried green tea extract (aq-GTE). Specifically, aq-GTE has a better flavor, lower production costs and higher purity when compared to ethyl alcohol extract. In this study, we elucidated the effect of aq-GTE on diet-induced obesity in male C57BL/6J mice following dose-dependent oral administration of aq-GTE. After eight weeks, the body weight was reduced by 13-17% in mice fed 200 mg/kg bw aq-GTE ($12.468{\pm}0.45\;g$; p<0.05) and 20-25% in mice fed 400 mg/kg bw aq-GTE ($11.259{\pm}0.61\;g$; p<0.05) when compared with the high-fat diet (HFD) control group mice ($14.714{\pm}0.95\;g$; p<0.05). The correlation between epididymal fat accumulation and body weight also decreased by approximately 26.6% (p<0.05) in mice fed a HFD with aq-GTE 400 mg/kg bw. Finally, serum parameters such as the triglyceride, glucose and cholesterol levels in the HFD groups were reduced by the aq-GTE 400 mg/kg bw diet. Analysis on glutamic-pyruvic transaminase, blood urea nitrogen and development of hepatic steatosis revealed no histologic evidence of hepatotoxicity in HFD mice fed aq-GTE. Overall, our results imply that aq-GTE is able to regulate body weight and fat accumulation in mice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1285-1291
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• 2003

This study was carried out to find optimum substitution amounts of garlic juice for the purpose of garlic-Yackwa development. Five experimental groups containing 0 t.s, 1/2 t.s, 1 t.s, 1 and 1/2 t.s, and 2 t.s of garlic juice per 1 cup of flour were compared with basic group containing 2 t.s of ginger juice per 1 cup of flour (ginger-Yackwa), by Hunter's colorimetry, texture profile analysis and sensory evaluation. In Hunter's color value, Yackwa, substituted garlic juice from 1/2 t.s to 2 t.s per 1 cup of flour for ginger juice, were lower than ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the lower tendancy of L and a values. The b value of garlic-Yackwa containing from 0 t.s to 2 t.s of garlic juice was higher than that of ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the higher tendancy of b value. In the texture characteristics, hardness, adhesiveness, springiness and chewiness of all garlic-Yackwa were significantly lower than those of ginger-Yackwa. Cohesiveness of garlic-Yackwa containing from 1 t.s to 2 t.s of garlic juice was significantly higher than that of ginger-Yackwa. Gumminess of Yackwa with garlic juice was higher ($1_{1/2}$ t.s, 2 t.s) than that of ginger-Yackwa, or lower (0 t.s∼l t.s) than that of ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the higher tendancies of hardness, cohesiveness and gumminess, while springiness and chewiness showed vice versa. In sensory evaluation, the higher amounts of garlic juice in garlic-Yackwa showed the better color, appearance, flavor, taste and overall acceptability. Especially garlic-Yackwa with 2 t.s of garlic juice showed the best color, appearance, taste, overall acceptability among them. Garlic-Yackwa with 2 t.s of garlic juice evaluated the best, while ginger-Yackwa evaluated the worst. In conclusion, these results indicated that 2 t.s of garic juice per 1 cup of flour could be very useful as a substitute for ginger juice in developing garlic-Yackwa.

• Journal of Dairy Science and Biotechnology
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• v.14 no.2
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• pp.157-164
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• 1996

This study aimed increase the quality during ripening of Cheddar cheese made with proteinase-negative mutant of Streptococcus lactis KCTC 1913 selected by curing. The degradation of protein during cheese ripening were investigated by electrophoresis and chromatography. The results were summarized as follow ; 1. The number of lactic acid bacteria decreased with the ripening stage, and that of the control cheese decreased faster than that of the cheese made with mutant. 2. Polyacrylamide gel electrophoretic analysis of cheese caseins revealed no difference between the cheese made with mutant and the control cheese, but differences along with the ripening stage were evident. 3. On Sephadex G-25 column chromatography, the extracts of bitter components from the green cheese and 3 month ripended cheese were fractionated into 3 fractions. With the progress of ripening, bitter peptides were degraded to rather small peptides or free amino acids. 4. Sensory evaluation of the 3 month ripended Cheddar cheese found no significant differences in color but the cheese made with mutant evidenced higher palatability in flavor and better texture than the control cheese. 5. The yields of the cheddar cheese made with mutant was 0.14% higher than that of the control cheese.

• Radiation Oncology Journal
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• v.22 no.4
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• pp.271-279
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• 2004

Purpose: The object of this study Is to investigate sociodemographic and clinical characteristics, psychology, self-esteem and quality of life in cancer patients on radiation therapy and to provide useful information for therapeutic approach to cancer patients on radiation therapy. Materials and Methods: The subjects were 36 patents who had been treated with radiation therapy and 20 normal people. Sociodemographic information and clinical characteristics of cancer patients on radiation therapy were investigated, and symptom checklist-90-revised, Rosenberg Self-esteem Scale for self esteem, World Health Organization Quality of Life Assessment Instrument for quality of life were administered to subjects. And Spearman's correlation analysis was used among these. Result : The tendency of somatization, depression, anxiety and hostility in cancer group were significantly higher than normal group. Self esteem and quality of life in cancer group were significantly lower than normal group. No significant difference was found in comparison of psychology, self esteem and qualify on life according to sociodemographic variables. Among clinical characteristics, in the presence of metastasis in cancer patients, the scores of anxiety, phobia and paranoid ideation were higher In patients with pain, the score of somatization was higher And in case of weight loss, the score of somatization was higher. The higher score of depression, anxiety and hostility were significantly associated with lower self-esteem. And higher score of somatization, depression, anxiety and hostility were significantly associated with lower quality of life. Conclusion: Understanding and management of psychological symptoms, such as somatization, depression, anxiety, and hostility, and pain control are necessary to improve quality of life in cancer patients on radiation therapy.

• Horticultural Science & Technology
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• v.19 no.2
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• pp.163-169
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• 2001

This experiment was conducted to find out suitable extraction time of available fragrant component in Lilium Oriental Hybrida 'Casa Blanca' based on qualitative and quantitative variation of its fragrant component in its flowering stages. The content of essential oil in its flowering stages increased with the progress of flowering stages except flower bud stage and it had the most oil content in its stage after full bloom. The analysis of the essential oil in Lilium Oriental Hybrida 'Casa Blanca' in its flowering stages shows that its main constituents were farnesol (18.96%), benzyl salicylate (13.81%), butyl-hydroxy toluene (12.87%), geranyl linalool isomer (7.46%), isoeugenol (7.17%) in its each stage. Benzenoids had much content at half bloom stage and full bloom stage while fatty acid derivatives had much content at initial flowering stage and after flowering stage. Most benzenoids such as butyl-hydroxy toluene and isoeugenol, which are some of main constituents of Lilium Oriental Hybrida 'Casa Blanca' had strong antioxidant effect. So they were expected to be used as antioxidant agents for food, feed, vegetable oil. The content of monoterpene compounds like geranyl linalool isomer increased at its later stage. Sesquiterpene such as farnesol, which is main component of lily existed only at full bloom stage. Therefore farnesol and geranyl linalool isomer of Lilium Oriental Hybrida 'Casa Blanca' are expected to be used for important spices with good fragrance. The suitable extraction time for the usable main constituents of Lilium Oriental Hybrida 'Casa Blanca' is as follows; farnesol and benzyl salicylate: at full bloom stage, butyl-hydroxy toluene: at half bloom stage, geranyl linalool isomer and isoeugenol: at stage after full bloom. Finally there was variation in essential oil components and contents of Lilium Oriental Hybrida 'Casa Blanca' in its flowering stages and they are expected to be used usefully for flavor industry, food industry, aromatherapy, when they are extracted at their suitable extraction time.

• 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).

• Food Science and Preservation
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• v.24 no.3
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• pp.472-482
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• 2017

To improve functionality and palatability of Korean Campbell Early wine. Campbell Early and aronia were fermented by either individually or at 5:5 (v/v) mixed culture of Saccharomyces cerevisiae Fermivin and Pichia anomala JK04. Blending was carried out using those two wines with different mixing ratio. Antioxidant activity analysis and sensory evaluation of blending wines were conducted. The Campbell Early wine and aronia wine blended with 9:1 (v/v) ratio showed excellent antioxidant activity and sensory scores. Total anthocyanin compound, DPPH radical scavenging activity and total phenolic compound of blending wines were higher than those of Campbell Early wine (control). Hue and intensity values increased in the order of A, B, C and D, E, F depending on P. anomala JK04 use. Anonia wine contributed the increase in a and b values of blending wine. Although blending wines fermented by P. anomala JK04 increased small amounts of aldehyde and acid compound, ester compound, the most important factor for wine aroma was also increased sharply. Adding aronia wine fermented by single culture of P. anomala JK04 (A, D) got higher color, taste, sourness and overall preference scores than other wines in the sensory evaluation. All of blending wines showed higher flavor scores than control did. This research shows a possibility of blending and utilizing non-Saccharomyces yeast for Korean wine industry.

• Korean Journal of Breeding Science
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• v.51 no.3
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• pp.190-200
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• 2019

It is reported that the absence of lipoxygenase-3 (LOX-3) may contribute to a reduction in stale flavor after the storage of rice. To improve the quality of stored rice of the Korean japonica rice cultivar, we conducted a breeding program to develop near-isogenic rice without LOX-3 in the genetic background of Saenuri, a mega variety of Korea. In the first step of the breeding program, we used a donor parent of LOX-3 null, Daw Dam, and a recurrent japonica parent, Sindongjin, to develop HR27873-AC12 by backcross (BC₁), color test for introgression of lox-3, and anther culture for rapid fixation. In the second step, we used the donor parent, HR27873-AC12, and the recurrent parent, Saenuri, to develop HR28896-31-3-1-1 by backcross (BC₁), marker-assisted selection (MAS) for lox-3, and phenotypic selection (PS) for agronomic traits. Finally, in the third step, we developed HR30960-186-2-1-2-1 (Jeonju624), derived from a cross between Saenuri and HR28896-31-3-1-1, by MAS for lox-3 and PS with high selection pressure for agronomic characteristics. Jeonju624 was confirmed with the introgression of lox-3 by molecular marker. Jeonju624 was a mid-late maturing rice with similar agronomic characteristics to Saenuri, lodging tolerance with short culm, erect plant architecture, and resistance to bacterial blight and rice stripe virus. The yield components of Jeonju624 were mostly similar to Saenuri, except for the 1,000-grain weight of brown rice. The appearance of the grain of Jeonju624 was better than that of Saenuri, and the characteristics of cooked rice were similar to those of Saenuri. In the genetic background analysis using 406 KASP (Kompetitive Allele-Specific PCR) markers, Jeonju624 was confirmed to be the near-isogenic line (NIL) of Saenuri with a 95.8% recovery rate. Jeonju624 is the NIL of Saenuri without LOX-3, and overcomes the linkage drag of Daw Dam with similar agronomic characteristics and genetic background to Saenuri. Jeonju624 can be utilized as a practical cultivar to improve the quality of stored rice, breeding material for the introgression of lox-3, and genetic material to elucidate the effect of introgressed genes.