• Food Science of Animal Resources
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• v.33 no.1
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• pp.1-8
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• 2013

The effects of adding goldenrod leaf powder (GLP) and goldenrod stem powder (GSP) (0.1% and 0.5%) to raw ground pork on antioxidant activity were examined. The following six treatment groups were used: Control (without antioxidant), GLP1 (with 0.1% GLP), GLP2 (with 0.5% GLP), GSP1 (with 0.1% GSP), GSP2 (with 0.5% GSP) and AS (with 0.05% ascorbic acid). The chemical compositions, pH values, instrumental color, conjugated diene (CD), free fatty acids (FFA) and thiobarbituric acid-reactive substance (TBARS) value were measured during 15 d of storage at chilled temperatures. The addition of GLP and GSP showed no effect on moisture, protein and fat contents of the samples. However, adding 0.5% GSP increased the ash contents of ground pork (p<0.05). The pH values of treated samples decreased until day 7, and then increased thereafter. The addition of GLP and GSP decreased the $L^*$ and $a^*$ values and increased the $b^*$ value (p<0.05). The CD, FFA and TBARS value of the control were higher (p<0.05) than samples containing GLP and GSP. The addition of GLP and GSP resulted in a significant decrease in CD, FFA and TBARS values. Overall, this study demonstrated that GL and GS could be used as an antioxidant of raw ground pork.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.668-675
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• 2011

The effects of adding goldenrod leaf (GL) and stem powder (GS) (1 and 2%) to sausage meat were evaluated for quality characteristics. The compositional properties, pH, cooking yield, instrumental color, emulsion stability, viscosity, texture, and sensory properties were investigated. Adding GL and GS increased the moisture and ash concentration in sausages. Furthermore, increasing the amount of added GL and GS helped to develop (p<0.05) cooking yield, emulsion stability, and viscosity in the meat batters. Sausages with 2% GL and GS had significantly higher springiness and hardness than those of the control. No significant differences in cohesiveness were observed among the treatments. CIE L*and CIE a*values were highest (p<0.05) in the control sausage. Treatment with 2% GL resulted in the highest CIE b* values (p<0.05) in batter and sausages. No significant difference was observed between the control and other treatments for the overall acceptability. Overall, this study indicated that GL and GS could be used as dietary fiber in sausages to improve quality characteristics.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.24 no.5
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• pp.183-189
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• 2014

This study was conducted to study the influence of Co and Fe on the color of glaze and diopside crystals in the diopside crystal glaze empirically produced and used by ceramic artists, in case of adding $Co_3O_4$ and $Fe_2O_3$. As a result, the color of glaze was blue when $Co_3O_4$ was added to the diopside crystal glaze and the diopside crystals appeared pastel violet with Co included. When $Fe_2O_3$ was added to the diopside crystal glaze, the color of glaze appeared brown and the color of diopside crystals was goldenrod with Fe included. The crystals precipitated on the surface of diopside consisted of diopside crystals and diopside precursors. With longer retention time, the amount of diopside precursors decreased and the amount of diopside crystals increased. Also, Co was more easily included by the diopside crystals than Fe was and crystallizability of dispside was improved in case of including Co. Including Fe lowered peak intensity of properties and partially dissolved the diopside crystals.

• Mycobiology
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• v.42 no.1
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• pp.79-81
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• 2014

From June to October 2012, severe outbreaks of rust disease on Solidago virgaurea var. gigantea were observed in 5 different regions of Ulleung-do, Korea. Typical rust symptoms appeared as yellow spots, uredinia on leaves, and massive urediniospores covering the entire plant. Severely infected plants became discolored and died. On the basis of its morphological and molecular characteristics, the causal agent was identified as Coleosporium asterum. This pathogen has been reported as rust disease on S. virgaurea in the Canada and United States. In Korea, rust disease on S. virgaurea var. gigantea was reported as Uromyces rudbeckia in 1992. To the best of our knowledge, C. asterum is a novel rust pathogen on S. virgaurea var. gigantea in Korea.