• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.465-472
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• 2017

In this study, tuna sawdust was added to extruded meat analog in order to develop a meat analog with high quality. Addition of tuna sawdust has merit for utilizing a byproduct from poultry processing. Physicochemical characteristics were examined through the extrusion cooking process. The basic mixture of sample mixed with 65% deffated soy flour 25% isolated soy protein, and 10% corn starch was setup as the raw material. Three kinds of samples were made in total by addition of 15% and 30% tuna sawdust to this mixture. The extrusion process had a screw speed of 250 rpm, die temperature of $140^{\circ}C$, and moisture content of 50%. As addition of tuna sawdust increased, breaking strength and density decreased, specific length increased, and integrity and water holding capacity decreased. Likewise, nitrogen solubility index and protein digestibility decreased as addition of tuna sawdust increased. DPPH radical scavenging activity increased as addition of tuna sawdust addition, whereas it decreased as storage period increased to 30 or 60 days. The value of rancidity decreased as addition of tuna sawdust increased. However, 60 days later, radical scavenging activity increased more or less, and a significant difference was detected 150 days later. In conclusion, addition of tuna sawdust increased soft texture, and nutrition of the basic mixture sample. The process promoting functionality such as improvement of antioxidant function was confirmed through this study.

• Korean Journal of Poultry Science
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• v.32 no.1
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• pp.1-7
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• 2005

This study was carried out to estimate the effects of loess ($0\%$, $1.5\%$, $3\%$ and $5\%$) on the growth performance, meat quality, and blood composition of broiler chicks. A total of 320 broiler chicks at 1 day of age were divided into 4 groups to feed basal diet (control) and basal diet plus $1.5\%$ to $5.0\%$ loess respectively for 6 weeks. The body weight gain and feed conversion rate were not significantly different among the groups. The contents of moisture and crude fat of meats were significantly different in treatments when compared to that of the control group (P<0.05), but did not show any differences among the groups. The pH values of meats were not different among the treatments. However, water holding capacity was higher in all treated groups than the control. The L of meat color was also increased in all treated groups, but a and b of meat color were not different among the groups. In addition, the contents of unsaturated fatty acid content of meat were higher in the treated groups than the control. The concentrations of HDL cholesterol and triglyceride were significantly lower in all treated groups than the control (P<0.05). Finally, the contents of moisture of excreta were significantly lower in all treated groups than control (P<0.05). Taken together, it was concluded that loess did not improved the growth performance, but had effects on the improvement of meat quality.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.26 no.3
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• pp.185-200
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• 2021

The Marine Environment QA/QC management system has been operated since 2010 to secure the reliability of data and improve the analysis capabilities of measurement and analysis institutions. From 2010 to 2020, the cumulative number of measurement and analysis institutions participated in the QA/QC management system was 266. And the number of certificates issued by the ministry of oceans and fisheries is 182. A total of 32 reference materials for proficiency testing and interlaboratory comparisons have been developed. They were first developed focusing on items (Nutrients, COD) commonly analyzed in marine environmental measuring network, marine pollution impact surveys, sea area utilization impact assessment, deepsea water surveys, and information network on fishing ground environments. In addition, it is time to expand the filed of the QA/QC management system, such as seawater temperature, salinity, PCBs and PAHs in sediments, which are mainly analyzed in most monitoring programs. On-site assessment has been conducted for 162 laboratories according to ISO/IEC 17025 to evaluate their conformity of the quality management system and deficiency. In terms of management and technology requirements, about 4.2% of organizations showed insufficient division of duties among employees 8.7% of them revealed the lack of employee training. By test item, about 6.3% of organizations showed the lack of standard substance management and the state of the cleaning glassware was pointed out in about 5.4% of them. The QA/QC management system should be continuously supplemented by identifying the causes of nonconformities and area for improvement.

• Journal of Life Science
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• v.22 no.1
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• pp.80-86
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• 2012

This study was conducted to improve quality of takju where natural honey is used to control the ripening fermentation and the amount of sediment derived from takju mash. A koji was prepared using rice starch and Aspergillus awamori var. kawachii. Takju mash was prepared by alcohol fermentation with Saccharomyces cerevisiae and a 3-step addition of steamed rice. The clean part of the mash (CPM) was separated from the sediment at $5^{\circ}C$ and 5% (w/v) of natural honey was added and then ripened for 23 days at 5, 10, or $15^{\circ}C$. Temperature, pH, acidity, and total sugar content showed no significant differences, but a 0.2 percent reduction in alcohol content occurred during storage. However, CPM ripened with honey had a comparatively higher score on sensory evaluation than did immature CPM with added honey added. Takju with 8% alcohol content was prepared by mixing the water from the mixed CPM ripened with honey together with 100, 50, and 25% of the frozen sediment. Several quality characteristics of the takju were checked over 37 days of fermentation at $10^{\circ}C$. The pH was sustained between 4.1 and 4.3, and changes in the number of viable yeast cells, acidity, total sugar amounts, and alcohol content showed similar patterns but differences in scale. Smaller amounts of sediment affected the stability of the takju. Mixing the CPM ripened with natural honey at low temperature moderately reduced the amount of sediment in the mash and resulted in a highly flavorful takju with an extended shelf life.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.733-739
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• 2014

To develop an effective use for poor-quality individually quick-frozen (IQF) oysters Crassostrea gigas stored for a long period, the extract conditions, quality characteristics, and optimum reaction flavoring (RF) conditions of a complex extract from these IQF oysters were investigated. The moisture, pH, and volatile basic nitrogen contents of IQF oysters stored for 18 months (18M-IQFO) were 77.9%, 6.32, and 17.9 mg/100 g, respectively. Three different kinds of extract were prepared from 18M-IQFO: a hot-water extract (HE), scrap enzymatic hydrolysate (EH), and complex extract (CE). The respective extracts contained 5.5, 8.6, and 6.6% crude protein and 281.7, 366.0, and 343.0 mg/100 g amino nitrogen, and had 811, 359, and 1,170 mL/kg extraction yields. The CE was superior to the traditional HE in terms of the extraction yield, amino-nitrogen content, and organoleptic qualities, except for the odor. To improve flavor via the Maillard reaction, the reaction system used to produce a desirable flavor comprised CE (Brix $30^{\circ}$), 0.4 M glucose, 0.4 M glycine, and 0.4 M cysteine solution (4:2:1:1, v/v). The reaction time and pH were the independent variables, and the sensory scores for baked potato odor, masking shellfish odor, and boiled meat odor were the dependent variables. The surface response methodology (RSM) analysis of the multiple responses optimization gave a reaction time of 120.6 minutes and pH 7.33 at $120^{\circ}C$. The reaction improved the flavor of CE considerably, as compared to that of the unreacted extract.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1220-1226
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• 2013

The objective of this study is to investigate the quality characteristics and antioxidant activities of yanggaeng prepared with different amounts of aronia juice. Aronia juice was incorporated into yanggaeng at different levels (containing 50, 100, and 150 g of aronia juice in AJ 50, AJ 100, and AJ 150, respectively) based on the total weight of water. Total acidity and sugar contents showed a significant increase, however, pH showed a decrease with increasing levels of aronia juice. Hardness also showed an increase with increasing levels of aronia juice. Regarding texture profile analysis, hardness, springiness, and chewiness of yanggaeng were increased, however, cohesiveness was similar compared to the control and aronia juice added treatments. In chromaticity determination, L and b values showed a decrease, however, a value increased with increasing levels of aronia juice. The total polyphenols, flavonoids, and anthocyanin contents were increased proportionally with increasing levels of aronia juice. Antioxidant activity measured by DPPH and ABTS radical scavenging activities were significantly higher than those of control and increased proportionally according to the concentration of aronia juice. The sensory evaluation indicated that AJ 100 showed the best preference in color, taste, texture, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in yanggaeng for improvement of quality and antioxidant potential.

• Journal of Korea Technology Innovation Society
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• v.12 no.3
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• pp.471-498
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• 2009

The ability to judge a country's scientific standing is vital for the governments and businesses that must decide scientific priorities and funding. In this paper, we analyze the output and outcomes from research investment over the recent years, to measure the quality of scientific research on national scales and to set it in an international context. There are many ways to evaluate the quality of scientific research, but few have proved satisfactory. To measure the quantity and quality of science in different nations, we analyzed the numbers of published research papers and their citations. The number of citations per paper is a useful measure of the impact of a nation's research output. Essential at a were acquired from SCI database by Thomson Scientific, which indexes more than 8,000 journals, representing most significant materials in science and engineering. The purpose of this paper is to evaluate and compare the output and outcomes among nations in a variety of viewpoints and criteria. One of the implications in response to the result of analysis is that sustainable economic development in highly competitive world markets requires a direct engagement in the generation of knowledge. Even modest improvement in healthcare, clean water, sanitation, food, and transport need capabilities in engineering, technology, and medicine beyond many countries' reach. Nations exporting natural resources such as gold and oil can import technology and expertise, but only until these resources are exhausted. For them, sustainability should imply investment in alternative agricultural and technological capabilities through improvements in their skills base. A strong science base does not necessarily leat to wealth generation. However, strength in science has additional benefits for individual nations, and for the world as a whole.

• Journal of the Korea Concrete Institute
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• v.22 no.3
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• pp.419-426
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• 2010

This paper discusses a series of experiments including material improvement in order to ensure quality of grouting for the post-tensioned structure. In presstressed concrete, grouting refers to the construction procedure of filling empty space of duct enclosing the prestress tendons using cementitious material, To date, adequate quality control of the grouting has not been established in Korea because the relationship between the grouting and durability of post-tensioned structure is not well-recognized. The Korean standard does not consider the important material characteristic, wick effect, which is caused by tendons in the ducts, and furthermore current standard testing method does not quantify reasonable material segregation. As a result, the grout material, which satisfies the current material standards, may well exhibit excessive bleeding of water or shrinkage during construction. In this study, international codes and standards related to grouting were surveyed. The mix proportions of the constituents and novel admixtures were suggested to meet equivalently with these standards. Performance of this enhanced grout was compared with common domestic grouts using the international standard testing method. A series of mock-up specimens considering geometry of PC beam was constructed and grout flow pattern was observed as the grout was injected. It was observed that the grouting performance was highly influenced by material properties and filling characteristic can be varied depending on geometry of ducts.

• Journal of Korean Society of Forest Science
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• v.89 no.2
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• pp.145-160
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• 2000

This study is focused to the national park of Korean typical Sea Hally$\check{o}$ Haesang, and its visual resources and practiced inspect course by the way of suppositions and tests, to show the visual resource management objectively, and that of qualitative basic data. Accordingly by measuring the physical amount spatial structure with the visual amount originated from the Mesh Analyzing Method and the Visual Preference from the Scenic Beauty Estimation(S.B.E.) method and analyzed the valuation of the visual resource by Iverson method. Spatial image structure measured by Semantic Differential(S.D.) Scale was shown through the factor analysis algorithm for the analyzing psychological amount and examined the flowing out of decisive factor and the objective importance related to the mutual factors by appling the measurement of the visual quality. As a national Park, the visual factors that have natural landscape harmonized with forest, sky, surface of the water, curious stones and rocks, and temples should be escalated their values affirmatively so as to be the scenery of pointed direction and enjoyable, and it is of more needed for visual resource and its' controlling technique to make artificial structures more intentional planning and systemical setting. When we are viewing the improvement for the national park along with the visual resource management, reasonable level of development is needed, because when men interference surpass plantations and leasts will be damaged and the quality of natural landscape can be lowered, so it is needed to set up a management end, tangibly or clearly; and it is permitted limit coming and going ablably by accounting the suitable number for availing. But the controling end should be set in every level, positive management, very actively within the permissive varcability. It is the main business for the national park to prevent the damage from human for their gay life or to prevent the damage of a land carpet, and to restorate for the visual resource management.

• Journal of Bio-Environment Control
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• v.15 no.2
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• pp.125-137
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• 2006

Pleurotus eryngii is one of the most promising mushrooms produced on the domestic farms. The quality as well as quantity of Eryngii is sensitively affected by micro climate factors such as temperature, relative humidity, $CO_2$ concentration, and light intensity. To safely produce high-quality Eryngii all the yew round, it is required that the environmental factors be carefully controlled by well designed structures equipped with various facilities and control systems. At the commercial mushroom cultivation houses of permanent frame type (A, B), this study was carried out to find out reasonable range of each environmental factor and yield together with economic and safe structures influencing on the optimal productivity of Eryngii. This experiment was conducted for about two-year ken Nov. 2003 to Dec. 2005 in cultivation house. Ambient temperature during the experiment period was not predominantly different from that of a normal year. The capacity of the hot water boiler and the piping systems were not enough. Because the capacity of electric heater and air circulation were not enough, air temperatures in cultivation house before improvement of system were maintained somewhat lower than setting temperature, and maximum air temperature difference between the upper and lower growth stage during a heating time period was about 5.1. But the air temperatures after system improvement were maintained within the limits range of setting temperature without happening stagnant of air. Air temperature distribution was generally distributed uniform. Relative humidity in cultivation house before , improvement was widely ranged about $44{\sim}100%$. But as the relative humidity after improvement was ranged approximately $80{\sim}100%$, it was maintained within the range of relative humidity recommended. And $CO_2$ concentration was maintained about $400{\sim}3,300mg{\cdot}L^{-1}$ range. The illuminance in cultivation house was widely distributed in accordance with position, and it was maintained lower than the recommended illuminance range $100{\sim}200lx$. The acidity of midium was some lower range than the recommend acidity range of pH $5.5{\sim}6.5$. The yield was relatively ununiform. In case of bottle capacity of 1,300cc, the mushroom of the lowest grade was less than 3%. The consumption electric energy was quite different according to the cultivation season. The electric energy consumed during heating season was much more than that of cooling season.