• Journal of Mushroom
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• v.19 no.4
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• pp.329-335
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• 2021

This experiment was conducted to investigate the changes in freshness parameters and determine the optimal UV-B irradiation conditions for each storage period for Heuktari, an oyster mushroom cultivar, grown under LED lightNo significant changes were observed in the CO₂ and O₂ content until day 12 of storage; however, after day 15, the CO₂/O₂ ratios were higher in the UV-treated groups than in the untreated groups. No color difference was observed between the UV-treated and untreated groups. In all UV-treated groups, hardness decreased over time; however, the group irradiated for 15 minutes showed higher hardness values than those of the untreated group. The UV-irradiated group showed higher ergosterol content than did the untreated group, and scanning electron microscopy revealed that mushroom cell wall destruction increased with increased UV treatment time. Overall, these findings confirmed that UV-B irradiation increased the ergosterol content of Heuktari but decreased its freshness and negatively impacted other storage characteristics.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.57 no.2
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• pp.116-121
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• 2024

The meats of tuna Thunnus albacares and swordfish Xiphias gladius are ideal for fish patty production, offering high nutrition and other health benefits. Although red fish meat, including tuna, is added for cost-effectiveness, swordfish white meat is also used, as its aroma resembles that of market-sold beef patties. Here, we assessed the different blending ratios of tuna red meat and swordfish white meat (60:40, 40:60, 20:80, and 0:100) to find the optimal combination for fish patty production. Regarding color, the heated fish patties exhibited increased redness (a*) and yellowness (b*) compared with those of non-heated ones, with similar brightness (L*). The heated patties also scored higher concerning hardness, springiness, gumminess, and chewiness. A higher proportion of swordfish white meat resulted in a softer texture, particularly in patties with a ratio of 40% red meat to 60% white meat. Considering the results of the texture comparison analysis, it is recommended that the texture be improved by increasing the physical property "softness." Sensory evaluations revealed that the addition of white meat led to increased scores in terms of smell, beef taste, texture, and elasticity. These results suggest that swordfish white meat, with improved overall quality, is a suitable raw material for fish patties. Accordingly, the recommended ratio of 20% tuna red meat to 80% swordfish white meat is optimal for fish patty production.

• Korean Journal of Poultry Science
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• v.51 no.1
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• pp.1-9
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• 2024

To reduce salt content and enhance calcium in chicken patty, shell calcium powder (SCP) was added, and transglutaminase (TG) was included to improve its properties. Five different treatments were prepared to assess the effects: CON (2% salt), T1 (0.75% salt + 0.2% SCP), T2 (0.75% salt + 0.2% SCP + 0.2% TG), T3 (0.5% salt + 0.4% SCP), and T4 (0.5% salt + 0.4% SCP + 0.2% TG). Reducing salt led to decreased ash content and increased cooking loss. The addition of SCP and TG raised pH levels. Meat color remained consistent with different salt, SCP, and TG levels. However, when salt was reduced to 0.5% and SCP was added at 0.4% without TG, the patty's hardness and chewiness decreased. Sensory evaluations showed reduced juiciness when salt was reduced to 0.5% and SCP was added at 0.4%, but no significant differences were observed in overall acceptability. Salt had no impact on TBARS results, but salt reduction to below 0.5% increased susceptibility to microbial contamination. In summary, reducing salt and adding SCP had minimal sensory impact, but when salt is reduced to 0.5% or lower, consider adding TG. Also, when decreasing salt, additional preservatives should be considered to address potential microbial contamination during manufacturing.

• Cartoon and Animation Studies
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• s.43
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• pp.47-75
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• 2016

This study has analyzed the history of the subcontract animation in Korea that began with Golden Bat of TBC Animation Division in 1966 to 1980s and shed the light on the history of subcontract animation that has been processed over 30 years in Korean animation. For this purpose, through the outlined status of subcontract animation, such as, production company, production status, scale of industry and so forth, the status of the OEM industry then has been checked and it links the solidified background of animation into subcontract production industry with the situation in time for analysis. In addition, on the basis of the foregoing, it is intended to broaden the horizon of the history of animation through the analysis on new search for facilitating the creative animation by overcoming the issues and limits generated by the subcontract animation industry. 1970s was the time that the national objective is to advance heavy-chemical industry and export-led economic growth. From the late 1970s, the animation has been spot lighted as the main-stream export industry through the overseas subcontract orders for animation. Expansion of the subcontract animation production has been influenced from the national policies on public culture, dispersion of color TV, facilitation of video production market and other media changes of the time that led the decline of animation audiences in theaters, and another cause would be in lack of platform of broadcasting companies that avoided the independent animation production for its economic theory. The subcontract animation industry may have the positive evaluation in the aspect of expanding the animation environment, such as, structuring of animation infra, development of new human resources and etc. However, the technology-incentive 'production'-oriented advancement has created distorted structure in advancing the professional human resources due to the absence of 'pre-production' of planning and others as well as the insufficient perception on 'post production (post work)', and it was unable to formulate domestic market by re-investing the capital accumulated for OEM industry into the production of creative animation and it has been assessed as negative aspect. Animation is a cultural and spiritual product of a country. Therefore, the systematic support policy for the facilitation of the creative animation, such as, development of professional human resources, creation of outstanding work, formation of market to make the pre-circulation structure and so forth has to be sought. However, animation is an industry, but there is no perception that it is a cultural industry based on the creativeness, not hardware-oriented manufacturing business. Such a lack of recognition, there was no policies to make the market and facilitate the creative animation by the animation of Korea for this period through the long-term plan and investment for independent work production. Such an attempt is newly begun through diverse searches for protection and advancement of creative animation in Korea after 1990s.

• Korean Journal of Medicinal Crop Science
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• v.15 no.3
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• pp.194-198
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• 2007

Yield and ginsenoside contents of ginseng (Panax ginseng C. A. Meyer) is affected by light intensity and quality, and the color and the thickness of PE shading net when PE net is utilized for shading material. This study was carried out to investigate the effect of light quality on root yield and ginsenoside contents off-year-old ginseng by using polyethylene shading net with each blue and yellow color, Spectral irradiance under blue and yellow shading net showed the peak at 498 nm and 606 nm, respectively, which made distinct difference in light quality. Heat injury ratio of blue shading net was increased distinctly more than that of yellow shading net in summer season because of higher transmitted quantum (23%)and air temperature (0.3 $^{\circ}$C) in blue shading net than those of yellow shading net. Chlorophyll content and leaf area under yellow shading net were higher than those of blue shading net, and its heat injury ratio was lower than those of blue. These effects may led to 48% higher increase of root yield under yellow shading net than that under blue shading net. The content of total ginsenoside in taproot was not significantly differed between blue and yellow shading net, while the content in lateral and fine root was significantly increased in blue shading net compared to yellow shading net. PDM ratio of blue shading net showed more significant increase in lateral root than that of yellow shading net. All of Rb$_1$/Rg$_1$ ratio in three parts of root under blue shading net was higher than that of yellow shading net, but there were no significant increase in the ratio of lateral root.

• Korean Journal of Organic Agriculture
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• v.25 no.4
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• pp.725-736
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• 2017

TThis study investigated the influence of AGH-Ringer (chelated organic minerals liquid fertilizer) on the growth, yield, and fruit quality of 'Jukhyang' strawberry in a hydroponic system. The results revealed that AGH-Ringer group led to significantly higher plant length than that of the control group, and that leaf length and leaf width increased with increasing leaf area. In addition, the fresh and dry weights of leaves and SPAD unit, which measures leaf color also showed a significant increase with AGH-Ringer. However, the length and dry weight of roots did not show significant differences when compared to the control group. In the fruit quality analysis, AGH-Ringer group did not show any difference in fruit length compared to the control group, but it increased both the fruit weight, which, along with the simultaneous increase in fruit width, increased the yield per strawberry. Furthermore, AGH-Ringer group strengthened the red skin color of the fruit, and resulted in significantly greater hardness than that of the control group, but did not have any effect on the soluble solid content and acidity. As shown in the results, the AGH-Ringer group resulted in lesser mineral content and lower to medium EC (electrical conductivity) in comparison to the inorganic mineral hydroponic fertilizer, which was used as a control. However, it increased the leaf growth, fruit weight, and yield, and improved the fruit quality by increasing the soluble solid content in the hydroponic system of 'Jukhyang' strawberry. Therefore, based on this study, AGH-Ringer is thought to be a more effective hydroponic fertilizer than the inorganic mineral hydroponic fertilizer. Moreover, the field experiment demonstrated that AGH-Ringer is a useful hydroponic fertilizer convenient for application in farms. This study also proved that AGH-Ringer is a fertilizer that can promote plant nutrition by controlling the salinity of the soil and facilitating the absorption of necessary minerals in future soil cultivation, thereby providing basic data for organic farming.

• Horticultural Science & Technology
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• v.33 no.2
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• pp.155-165
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• 2015

Well-feathered (over 10 feathers) 'Fuji'/M.9 apple trees were planted at $3.0{\times}1.0m$ and trained to slender spindle with 2.5 m height or to tall spindle with 3.5 m height, and the vegetative growth, productivity, and fruit quality of two training systems were compared for 8 years. The canopy volume of the tall spindle trees surpassed that of the slender spindle trees 4 years after planting and was 25% larger than that of the slender spindle trees 5 years after planting. The accumulated yield over 8 years for the tall spindle system was 14% higher than that of the slender spindle system. Alternate bearing and incidence of marssonina blotch were observed in both treatments after 5 years of planting. There was often vegetative imbalance in the trees however, the degree of yield loss and vegetative imbalance of the tall spindle trees was lower than those of the slender spindle trees. Soluble solid content and fruit red color of the tall spindle trees were higher than that of the slender spindle trees in 5 year after planting, resulting from increased light penetration in the canopy due to even distribution of lateral branches and from fruit bearing in different height locations of the trees. In conclusion, increasing the tree height to about 3.5 m using slender spindle 'Fuji'/M.9 apple trees planted with over 333 trees per 10a led to better light penetration, yield and fruit quality compared to a conventional wide training system with the slender spindle.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.155-168
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• 1986

In Korea, lots of Israeli carp (Cyprinus carpio) are cultured by means of net cages in dams and lakes, but many carp have been subjected to heavy infestation of the cestoid, Bothriocephalus opsariichthydis. Nevertheless the parasitic state and life history of the cestoid are not yet reported. This reason led the author to study the parasitic state and life history of B. opsariichthydis parasitized in the carp in order to take effective control measures against its damage. Israeli carp were sampled from two fish farms, in Taech'on and Kyongch'on. After dissection of the specimens, the cestoid were obtained and the parasitic rates were examined. After taking the eggs from adult worms, the development of the eggs were observed. Coracidia were exposed to four kinds of crustaceans in order to investigate the infection rate and development of the larva. Finally, tile development of the larva in the final host was investigated. The fully mature eggs were in the cleavage stage, when they are released, and the size ranged 47.5 to 55.0 $(50.9){\times}30.0$ to 32.5 (31.1) um, in the state of under-developed coracidia and blastomeres. The parasitic rate of the cestoid in Israeli carp from Taechon was $55.5\%$ in 1984 and $21.6\%$ in 1985, that from Kyongchon was $64.7\%$ in 1984, and color carp from Kusan was $14.9\%$ in 1984. The eggs were hatched to coracidia within 48 hours under 26 to $28^{\circ}C$. The cestoid showed a strong affinity to Thermocyclops hyalinus and Paracyclops fimbriatus and the infection rates were $93.5\%$ and $75.5\%$, respectively. At 14 days after the infection to Thermocyclops hyalinus and Paracyclops fimbriatus, the larvae of the cestoid grew into fully developed procercoids; 207 to $226 (214){\times}90$ to 102 (94) um in size. Sixty days after carp have ingested the Thermocyclops hyalinus infected with the fully developed procercoids, the larvae of the cestoid matured into adult worms in the intestines of the carp.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.45-69
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• 2002

This study is designed to examine feasibility and limitation of outsourcing in cooking Western food in a hotel, to interpret importance of outsourcing(eg. outside order, outside procurement, outside supply) in a broad sense in order to reinforce the core capacity in the cooking department, and to know whether the cooking human power is efficiently used and how much the chefs recognize outsourcing of food materials. As many companies conduct restructuring to cut down its size, the reduction of human power led the Western food cooking in the hotel to lower core capacities, lower quality, and lower efficiency. In addition, the sagging morale of chefs undermined creativity. To change from the traditional kitchen to an economic kitchen needs to look into importance of outsourcing, cognitive attitude of chefs, relation with outside suppliers. Here suggests performance of positive changes in the structure The study examined feasibility and limitation of outsourcing in the hotel kitchen as well as chefs' cognitive attitude toward outsourcing of food materials to reinforce core capabilities of the hotel kitchen. 1. Companies of outsourcing are selected according to variability of price conditions, flexibility of contract conditions, popularity of the outsourcing company, and reputation of the outsourcing company. 2. The importance of outsourcing in the Western food cooking is divided into 4 factors such as standard of selecting outsourcing companies, policies of cooking manu, quality of cooking, and quantity of cooking. 3. The most feasible section in outsourcing of food materials is a process of kneading flour for bread, which shows that many Western-food chefs expect to put higher possibility of outsourcing on the kneading. In other words, when it comes to confectionery and bakery, there are many outside expert processing companies supplying high quality products. In the order of outsourcing feasibility, sauce is followed by processed vegetable, garnish of main dish, and soup. The least feasible section in outsourcing of food materials is appetize. Appetize includes a concept of a improvised dish and needs speed. Due to its color, freshness, and sensibility of taste, the appetize plays a key role in the Western food cooking. 4. When outsourcing is taken in place, the highest risk is to lower the inner cooking skills. Therefore chefs in charge of the Western food sequently recognize both internal problems including storage of cooking skills, unstability of layoffs, and loss of cooperation between departments, and external problems including inferior goods, difficulty of differentiating manu, delay of delivery, and expiration date. It shows that most of the Western food chefs consider risks of the internal problems at first. 5. A effective outsourcing needs appropriate selection of outsourcing companies, maintenance of credibility, active communication, check and management of hygiene. However regardless of their position or career, chefs in charge of the Western food have the same cognitive attitude toward selecting successful outsourcing companies after the outsourcing system is enforced. The core of cooking, or a final stage in the full process of so-called artistic cooking, should be treated with insourcing. Reduction of several cooking processes resulted in shortened cooking time, increased efficiency, faster cooking, cutting the waiting-lines, and finally more room for customers. The outsourcing system can reduce or eliminate the following processes in cooking: buying various food materials, checking, storing, preparing, and processing. Especially in the Western food cooking department of a hotel, the outsourcing system should be enforced to make an economic kitchen and to efficiently manage it. Wow it's time to change from the traditional kitchen to an economic kitchen in the hotel cooking department. For that, the cooking department should become a small but strong organization by outsourcing except its core work.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1798-1804
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• 2012

To prolong the shelf-life of domestic peaches, samples were treated with UV-C (0~10.0 $kJ/m^2$) and the spoiling rate and changes in physico-chemical and sensory properties were investigated. No spoiled peaches were observed within the first four days of storage in the control and 2.5 $kJ/m^2$ UV-C treatment groups. However, spoilage was observed in these groups on day six, and 29.17% and 25.0% of the samples showed spoilage on 10 day, respectively. Moreover, samples treated with greater than 5.0 $kJ/m^2$ of UV-C showed a higher percentage (41.67% or higher) of spoilage than those of the control or 2.5 $kJ/m^2$ UV-C treatment groups on 10 day. Additionally, weight changes in the peaches were the lower in the control group and 2.5 $kJ/m^2$ UV-C treatment group than in those treated with 5.0 $kJ/m^2$ of UV-C treatment or higher during 10 days of storage. There was no difference in pH among treatments, regardless of storage time. The hardness of the samples was not changed immediately after UV-C treatment, but that of samples treated with 5.0~10.0 $kJ/m^2$ of UV-C decreased rapidly after four days, when compared to the control and 2.5 $kJ/m^2$ UV-C treatment groups. No significant changes in the lightness and redness of the samples were observed in response to UV-C treatment, however, UV-C treatment led to a slight decrease in the yellowness of the samples. The initial taste, flavor, color, texture, and overall acceptance did not differ among control and UV-C treatments. The sensory score of the samples was the highest after 2 and 4 days of storage, while it decreased thereafter. In general, samples in the control and the 2.5 $kJ/m^2$ UV-C treatment groups showed higher sensory quality than those treated with UV-C at 5.0 $kJ/m^2$ or higher.