• 한국축산식품학회지
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• 제33권1호
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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.

• 한국축산식품학회지
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• 제31권5호
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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.

• 한국결정성장학회지
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• 제24권5호
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• pp.183-189
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• 2014

본 연구에서는 도예가들이 경험적으로 제조하여 사용하는 diopside 결정유약에 $Co_3O_4$와 $Fe_2O_3$를 첨가하였을 경우 Co와 Fe이 유약과 diopside 결정의 발색에 미치는 영향을 연구하고자 하였다. 그 결과 diopside 결정유약에 $Co_3O_4$를 넣을 경우 유약의 색상은 blue색을 띠며 결정의 색상은 diopside 결정에 Co가 고용되면서 pastel violet색을 띠었으며 diopside 결정유약에 $Fe_2O_3$를 넣을 경우 유약의 색상은 brown색을, 결정의 색상은 diopside 결정에 Fe가 고용되면서 goldenrod색을 띠었다. 그리고 diopside 결정유약 표면에 석출된 결정은 diopside 결정과 diopside precursor로 이루어져 있었다. 또한 유지시간이 길어짐에 따라 diopside precursor의 량은 줄고 diopside 결정량은 많아졌다. Diopside 결정에는 Fe보다는 Co가 더 잘 고용되었으며, Co가 고용될 경우 diopside 결정성은 더 좋아져 특성 peak의 강도가 높아졌다. 그리고 Fe이 고용되면 특성 peak의 강도는 낮아지면서 diopside 결정은 부분적으로 와해됨을 알 수 있었다.

• Mycobiology
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• 제42권1호
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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.