• Journal of Life Science
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• v.30 no.12
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• pp.1042-1053
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• 2020

The physicochemical properties, antioxidant activity, color value, sensory evaluation, and sinigrin content of chicken breast jerky supplemented with Dolsan leaf mustard powder (DLMP) were evaluated over a period of 120 days. The control groups contained no DLMP, and the product groups contained 0.04 g (S-1, S-3) and 0.3 g (S-2, S-4) of DLMP. These samples were stored at 25℃ and 60℃ and then compared. The pH changes decreased at 25℃ and 60℃ over the storage period, with S-1 maintaining the highest pH value over the course of the experiment. The acid and peroxide values increased at room temperature and 60℃ but were better controlled in the DLMP-containing groups. Overall, the antioxidant activity of these products decreased during storage; the most marked reduction was observed in the control group, and the greatest activity was retained in S-2 and S-4. Hardness and gumminess were higher in the S-2 and S-4 groups and thus correlated with increased DLMP concentration. Sinigrin content also increased with increasing DLMP concentration. Product color remained similar at days 0 and 120 but underwent daily fluctuations over the course of the 120-day storage period. Sensory evaluation scores for color, flavor, taste, texture, and overall acceptability were highest for the S-2 and S-4 groups stored at 25℃. This suggests that higher concentrations of DLMP were more effective at retaining good quality characteristics for fried chicken breast jerky. This was facilitated by its suppression, which decreased changes in textural and color properties while increasing the antioxidant activity of these products.

• (The)Study of the Eastern Classic
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• no.67
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• pp.69-104
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• 2017

This paper examines the aspect of the novel which appeared in the union of the male and female relationship of "OkSuki", one of the novels of the 19th century. "Oksuki" is a work focusing on the relationship between men and women. It takes a narrative structure based on the relationship. It shows various aspects of the relationship through the structure in which the pluralities of plural persons are repeated. Other events and illustrations, except for the talk, are both an occasion of the alliance and an auxiliary role. At the beginning of the work, the main character's parents are described in detail.By arranging the prophecies related to the relationship between the protagonist and the brothers, it suggests that subsequent narratives will flow into the center of the relationship. The male characters that make up the alliance are characteristically trained and have a good taste, and the Caines are colorfully colored. It is believed that the marriage pattern faithfully follows the medieval status order. The reason why the figure of the person who becomes his wife and the person of the concubine are set differently is because the image of the wife and the concubine are different from each other ideally. The characters who are going to be hungry are emphasized on the clause, efficacy, knowledge, and inner peace, and are actively involved in. On the other hand, conciliatory characters emphasize talent and craftsmanship, and their role is reduced after marriage. The wife is a person who has both Confucian culture and knowledge and is able to care for her husband and family well. Concultation is shaped as a person who can enjoy joyful life and emphasize more affection in relation with his wife.

• Food Engineering Progress
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• v.23 no.1
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• pp.62-68
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• 2019

In this study, the physical and sensorial properties of the meat analog were studied for the purpose of improving sensory preference and mimicking animal meat. The meat analog was made with different types of liquid materials such as oil, water, lecithin, polysorbate 80, or the emulsion of these components. At the aspect of density, the sample mixed with oil was higher than the sample mixed with water. Cooking loss value was higher at the sample with water than the sample with oil and this was the result opposite to the liquid holding capacity analysis. Also, texture profile analysis result showed that the samples with medium chain triglycerides (MCT) oil only showed the highest values in all attributes except for adhesiveness. Principal component analysis was carried out to analyze sensorial properties and it showed that the overall acceptance was high when the juiciness and softness increased. This result was highly related with the addition of emulsion. Therefore, emulsion technology can be a good candidate for improving the quality of meat analog and for mimicking the taste of animal meat.

• The Journal of the Korea Contents Association
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• v.21 no.3
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• pp.172-183
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• 2021

The twenty-first century revealed the era of cultural contents with the growth of digital cultures. Accordingly, popular culture became the primary sector of the cultural industry, and among them, the roads on which people walk emerged as great content for the leisure and tourist industry. Walking has already become a commercial good, as each road's story is unique enough to attract numerous tourists. On roads are the development of history, movement of life, and various cultural channels. The old road development project contributes to the revitalization of the neighborhood and increases its competitiveness as cultural content, as it restores the ecological nature and rediscovers the value of the road from history and its culture. For Gangwon-do's road development project, a storytelling strategy is necessary to succeed as cultural tourism content. Specifically, when forming an image of the old roads, it is advantageous to develop a new story that suits modern people's aesthetic taste and lead communication between locals and tourists rather than borrowing and utilizing the existing facts. For instance, it is helpful to recreate the nostalgic and sentimental mood and combine the imagination based on the consumers' humanistic experiences to create their own participation. This paper demonstrates the historical value of the roads in Gangwon-do, precedents of other leading road development projects in South Korea, and development plans by storytelling for cultural contents in Gangwon-do.

• 지역과문화
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• v.8 no.3
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• pp.27-48
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• 2021

In recent years, China's tourism performing art in a series of new completion of the project, increase the box office of tourism performing arts industry, higher economic income, at the same time led to the formation of brand of tourism performing arts and has a good reputation, with the regional culture, has a certain role in promoting economic development, including Large scenario experience drama is one of the key projects. Large scenario experience drama is a new form of drama that simulates the space design of real environment and enables the audience to have active experience in visual, auditory, smell, taste, touch and other senses with strong interactivity.Large scenario experience drama are adapted from traditional Chinese culture, regional culture and long-passed stories, and combine high technology such as lighting, sound effects, special effects and 3D effects to make the audience's experience more real.As the first Large scenario experience drama in China, 'You Jian Ping-yao' reflects the profound culture of Shanxi with new forms of expression and creative means, in the form of scene experience and make the audience more intuitive feel the 'Shanxi emotion', 'Shanxi sentiment' and 'Shanxi Morality', carry forward the traditional culture at the same time, also passed the Shanxi ancient and great values, strengthened the drama of China's movie village, impetus the development of the tourism industry in Shanxi, drive the Shanxi region of jingjing, gradually formed a complete industrial chain. However, there are also limitations such as improper plot connection and improper tourist management, which can improve the performance effect through more audience interaction and guidance. Therefore, it can be seen that large-scale situational experience dramas play a great role in promoting the dissemination of traditional culture and values, the development of tourism industry, the formation of regional brand characteristics and economic development. Through these, it can be seen that large-scale situational experience plays have enlightenments such as innovative thinking content, gradually forming an industrial chain closed-loop, and broadening publicity channels for the development of live-action performances.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.241-250
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• 2010

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.342-352
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• 2007

We investigated the intake trends of street foods for middle school, high school and colleges students through the survey study. In addition, the factors affecting the students' consumption of street foods and their perception toward hygiene status of street vendor were studied. The levels of total aerobic bacteria, coliform groups and enterobacteriaceae in Kimbab, eomuk, and eomuk-kukmul were counted using 3M petrifilms. More than ninety seven % of the respondents had experienced street foods. All the respondents ate street foods 1 to 5 times a month. Forty percent of the respondent stated that 'good taste' and 'time-saving convenience' were their reason for eating the street foods. Their favorite foods were ddokbokgi and various fried foods. All the students responded that frying oil, drinking water, and soy sauce as well as the street vendors' attire and their cooking tools in street vendor were unsanitary. Forty percent of the respondents ranked frying oil as the most unsanitary substance. Eighty percent of the respondents responded that an enforcement of hygiene should be imposed on the street foods vendor. There were significant differences (p<0.001) among the student's age in the opinion related to the reasons of eating street foods, hygiene enforcement, existence of street foods and interest of hygiene status of street foods. High correlation (p<0.05) between the frequency of street foods and snack intakes was shown, regardless of student's age. The result shows that those who eat snacks more than once a day tend to eat street foods more frequently. Aerobic plate counts in Kimbab in 5 different vendors exceeded 10$^5$/g and contamination levels of enterobacteriaceae or coliform in Kimbab exceeded more than 10$^3$/g, which did not satisfy the microbiological standards. In conclusion, although the respondents thought that the sanitation of street foods was poor, most of them want the street food vendor to be maintained with better hygiene condition. This indicated that the regulation for safe street foods should be enforced and educational information about the preparation and serving for safe street foods should be provided to street food vendor.

• Journal of Practical Agriculture & Fisheries Research
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• v.20 no.2
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• pp.105-114
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• 2018

The aim of this study was to evaluate the change of phenolic compounds after phosphite treatment on Cheorwon onion. Onion is a perennial plant belonging to the lily family. It is native to Persia of Southwest Asia. It is widely cultivated in the temperate regions of the world. Onion is a good name for the 'Okchong' to drop blood cholesterol and cardiovascular blood flow to increase the prevention of adult diseases. Cheorwon area is inland, but it has high continental climate due to its high altitude. Therefore it is said that the onion cultivated in this region has higher sugar content and higher taste than onion grown in the southern region. Phosphorus components are particularly important ingredients for promoting muscle development. However, if the phosphoric acid content of the soil part is maintained to a large extent until the harvest, the competition of the nutrients tends to cause decay of the root part. Therefore, it is important to improve the quality and shelf life of onion by inducing nutrient balance by applying foliar fertilization method on the reducing phosphorus at harvest time. In this study, acidity was controlled by diluting phosphorous acid(H₃PO₃) and potassium hydroxide(KOH), followed by leaf surface treatment with phosphite on onion. In this study, the concentration of phosphite was diluted to 500, 1,000, 1,500ppm and sprayed three times over the onion leaves in May 2018 using an atomizer and harvested at the end of June, and the phenolic compounds were analyzed by HPLC. As a result, the content of quercetin, one of the important substances in onion, was phosphite 500ppm(179.70㎍/g), 1,000(150.27), 1,500(105.95). The contents of caffeic acid, p-coumaric acid, ferulic acid, rutin, kaempferol, and sugar content were higher in the treatments than in the control. Therefore, the phosphite does not have a great influence on the growth, but it may play a role as a method of achieving balance with nitrogen in the rainy season by supplying the role of the material catalyst and the water soluble phosphoric acid and the potassium in the influence of the material change.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.222-222
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• 2022

Improving the taste of rice in the breeding process is one of the important goals. However, it takes a lot of time and effort to select lines with good grain quality. MAS related to rice quality can help quickly and accurately select the elite lines in breeding programs. QTL qTV9, derived from Wandoaengmi 6, has been reported as a marker associated with improved glossiness of rice (Park et al., 2019). To confirm the function of QTL qTV9, 186 RILs derived from Hwayeong/Wandoaengmi6 were cultivated on ordinary planting cultivation for five years. The average DTH of Hwayeong and Wandoaengmi 6 was not significant at 99 and 97 days, respectively, but the averages of TV (toyo value) were 72.6 and 86.0, respectively. The DTH and TV of RIL vary from year to year. In 2017-2018, the average DTH was 98 days, which was significantly higher than the other three years. In 2018 and 2021, the average TV was 79.5 and 86.5, respectively, which were significantly higher than in other years. As a result of correlation analysis, DTH in the different years showed highly significant positive correlations (r = 0.71-0.92) from 0.71 to 0.92, whereas TV showed positive but weaker correlations (r = 0.42-0.71). The correlation between DTH and TV in each year was significant but weak (r = 0.25-0.64) and there was no correlation in 2017. The TV (77.6-88.7) of RILs with QTL qTV9 was significantly higher than that of RILs without qTV9 (72.6-84.9) for all five years. As a result of analyzing TV by DTH group, the TV of the lines with qTV9 in DTH groups (93-97) and (98-103) showed a significantly higher trend for all 5 years. And TV was not significant in DTH groups A, B, E, and F. This may have been influenced by factors such as insufficient populations between groups or differences in harvest timing. This study is expected to be used as data for improving the glossiness of cooked rice in breeding programs, and further study of the QTL qTV9 marker is required.

• Korean Journal of Plant Resources
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• v.36 no.5
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• pp.527-539
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• 2023

Pepper (Capsicum annuum L.) is an important vegetable and spice crop that has been cultivated worldwide. Pepper fruits have unique taste and aroma, providing a variety of antioxidants and compounds important for human health, which makes a high economic value. In addition, there is a high demand for new pepper varieties, according to consumer's preference. However, pepper is a recalcitrant plant for in vitro tissue and organ differentiation and plant regeneration, which makes it difficult to develop demanded varieties using newly developed technologies such as genetic engineering and gene editing. In this study, tissue culture and regeneration conditions were investigated using seven pepper varieties that were obtained from the core-collection of Seoul National University. We observed callus and bud induction and shoot formation using several media composition composed of different cytokinins and auxin concentrations. As a result, it was found that there were differences in callus induction and shoot formation of each variety depending on the hormone composition, and the highest regeneration was shown when the medium containing Zeatin Riboside and the petioles of seedlings were used. In particular, out of seven pepper varieties, CMV980 exhibited a higher regeneration efficiency (approximately 48%) than other varieties, followed by Yuwolcho. Therefore, this study provides CMV980 and Yuwolcho as good candidates that can be used for pepper transformation, which might contribute to the development of various varieties through gene editing technology in the future.