• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.2
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• pp.177-186
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• 2010

This study was carried out to compare the physicochemical characteristics and preference as a sensory quality of Sogokju (Korean traditional rice wine) from waxy rice varieties. The protein and moisture contents of milled waxy rice varieties were ranged 6.9~7.2% and 12.1~ 12.6%, respectively. Nunbora had the largest grain size. In pasting properties, Hangangchalbyeo had the highest peak, trough and final viscosities, and Dongjinchalbyeo had the lowest viscosity curve. These differences suppose to be caused by the amylopectin(AP) structure: Dongjinchalbyeo has the largest short AP chains (degree of polymerization (DP) 6-12) and the smallest middle AP chains (DP 13-24) in 9 waxy rice varieties, while Hangangchalbyeo has the smallest short AP chains and the largest middle AP chains. The alcohol contents of Sogokju brewed from 9 waxy rice varieties were 17.6～19.9%. The brix degree were ranged $20.5{\sim}23.9^{\circ}Bx$. The organic acid of Sogokju consisted mainly of succinic acid, and the free sugar of it consisted mostly of glucose. The sensory evaluation showed the highest palatability at the Sogokju from Baegseolchalbyeo. The palatability was positively correlated with the brix degree, the glucose content, and the turbidity, and negatively correlated with the production yield of Sogokju.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.4
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• pp.459-468
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• 2019

Changes in growing periods and productivities of crops under double cropping of potato-rice, potato-soybean and potato-maize, were investigated at the Paddy Experimental Fields in Miryang City from 2015 to 2018. Spring potatoes planted in early March showed a yield of 2.1-2.3 ton/10a and a period of 90 days. In double cropping, growing period of rice, soybean, and maize was about 130, 125 and 115 days, respectively. The potato yield obtained was as much as 616, 330 and 815 kg/10a under double cropping with rice, soybean and maize, respectively. It is beneficial to sow the spring potatoes as early as possible to increase the yield and to secure the growing period of sequential crops. The introduction of summer medium-late variety grain crops into double cropping of spring potato and rice as well as into double cropping of spring potato and soybean/maize, was possible because of no sowing in the fall and plants were able to reach the heading growth stage before the safe heading limit of rice in particular. In the case of maize, the growth period was different according to the change in temperature over the year. The introduction of upland crops such as soybeans and maize instead of rice improved soil physicochemical properties in a short period of time, contributing to the increase of spring potato yields, but there was also a risk of damage by successive cropping for more than three years. Spring potato-maize showed higher yield in terms of starch production, and spring potato-soybean was found to be advantageous for net income.

• The Korean Journal of Pesticide Science
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• v.7 no.3
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• pp.176-181
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• 2003

The leaching behaviour of [aniline-$^{14}C$]mefenacet in soil was investigated using glass columns (5 cm I.D. $\times$ 30 cm. H) packed with two types of soils with different physicochemical properties. $^{14}C$-Mefenacet (8.33 kBq) and mefenacet (in total, 1.05 mg/kg) were treated onto soil columns and rice plants (Oryza sativa L.) were grown for 17 weeks on these columns. Leachates from the columns were collected at the rate of 122.5 mL per week. $^{14}C$-Activities leached from soil A (OM, 3.1%; CEC, 86 mmol(+)/kg; texture, loam) columns with and without rice plants were 1.95 and 4.19% of the originally applied, whereas those from soil B (OM, 1.3%; CEC, 71 mmol(+)/kg; texture, loam) were 2.69 and 7.05%, respectively. These results indicated that larger amounts of $^{14}C$ were percolated from soil B with less organic matter and from the columns without vegetation. $^{14}C$-Activities absorbed by rice plants from soil A and B were 8.95 and 8.47%, respectively, most of which remained in the root and shoot excluding unhulled grains and ears without grains. $62\sim73%$ of the originally applied $^{14}C$ remained in the depth of $0\sim5cm$ in soil. The mass balance indicated that the losses by volatilization and/or mineralization amounted to $3.4\sim9.2%$ of the originally applied. $^{14}C$-Radioactivities in the aqueous phase of the leachates ranged from 59.4 to 97.7% of the radioactivities in leachates, showing the fast transformation of mefenacet to the polar metabolites.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.416-421
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• 1997

Physicochemical properties of six cultivars of Cheju citrus fruits were investigated according to the harvest date. The fruit index of Citrus. unshiu Marc. var. miynawa, C. $natsudaidai{\;}H_{AYATA}$ and C. sudachi ranged from 1.14 to 1.38 with oval form. The fruit index of C. grandis OSEECK, C. aurantiun LINN and C. platymamma. Hort. SWINGLE ranged from 0.89 to 1.03 with a round form. The fruit weight showed the heaviest in C. grandis, followed by C. natsudaidai, C. aurantiun, C. unshiu, C. platymamma and C. sudachi. The rate of flesh showed the highest in C. unshiu, followed by C. platymamma, C. nat녀daidai, C. sudachi, C. grandis and C. aurantiun. The ratio of juice showed the highest in C. unshiu, followed by C. sudachi, C. platymamma., C. natsudaidai,, C. grandis, C. aurantiun. C. unshiu and C. platymamma, which showed a possibility to be used as raw materials for juices. The soluble solid and the Brix/acid ratio of all the varieties increased as the fruits ripen. Especially those of C. unshiu and C. platymamma were high(10.39, 7.67) in full ripe compared to other varieties. Acid content of C. natsudaidai, C. aurantiun, C. grandis and C. sudachi was sustained higher than $3{\sim}5%$ from the middle of September to the middle of January, and there was the possibility of manufacturing aromatic products like citrus vinegar. The C. sudachi contained the highest content of vitamin C,77.48 mg/100 g. The correlation between vitamin C extraction and season was insignificant. Rind and color value of all varieties were investigated, and the value of the L, a and b increased as the fruits were ripen. The value of a of rind of C. $natsudaidai{\;}H_{AYATA}$ and C. grandis until the end of November was negative. This means that their color was not presented by November since the chlorophyll was in the rind, unlike the colors of the rind of C. unshiu, C. sudachi and C. platymamma which were completed by that time.

• Applied Biological Chemistry
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• v.43 no.3
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• pp.179-183
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• 2000

Satsuma mandarin(Citrus unshiu Marc. var. miyagawa) was stored at $3^{\circ}C$ and 85% relative humidity, and then the changes of firmness, pectin- degrading enzymes activity and other physicochemical properties of citrus fruits during storage were investigated. Firmness of fruits with 2 m probe was decreased quickly from 1,176.8 g-force to 503.6 g-force, and moisture of peel and flesh were decreased from 75.3% to 74.9%, and from 91.8% to 90.7% during maturation, respectively. Decay ratio was increased to 18.75% after 90 days' storage, and after then it was increased rapidly. Weight loss was increased gradually to 24.5% during long-term storage. Firmness with 2 mm probe were decreased from 538.9 g-force to 336.9 g-force gradually during storage. Peel moisture was decreased from 75.8% to 72.6%, and flesh moisture was also decreased gradually from 90.3% to 88.3% during storage. Exopoly-galacturonase activity of peel and flesh were increased from 326.0 units/100 g to 534.9 units/100 g, and from 63.1 units/100 g to 81.0 units/100 g at 90 day's storage, respectively. After then, He enzyme activities were decreased from 394.0 units/100 g and 38.0 units/100 g, respectively. Pectinesterase activity of peel and flesh were increased from $14.4\;{\mu}mol$ to $38.8{\mu}mol$, and from $26.0{\mu}mol$ to $39.0{\mu}mol$ at 60 days' storage, respectively. After then, the enzyme activities were decreased to $6.0{\mu}mol$ and $8.2{\mu}mol$, respectively.

• The Korean Journal of Mycology
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• v.38 no.2
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• pp.172-178
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• 2010

The contents of proximate composition, free amino acids and phenolic acids in the Fomitella fraxinea cultivated-Rhus verniciflua stem bark(FRVSB), and its adipogenesis effect were investigated. The proximate composition(%) of FRVSB was as follows: moisture(7.64), ash(6.30), crude fat(3.86), crude protein(3.59) and sugar(not detected); while Rhus verniciflua stem bark(RVSB) contained 1.64, 8.09, 7.28, 6.48 and 5.39, respectively. The total free amino acids concentration was 97.41 mg% in FRVSB and 71.91 mg% in RVSB. Phosphoserine(55.06 mg%), ammonia(17.84mg%) and aspartic acid(6.05mg%) were predominant amino acids. The content of total phenolic acids was 422.89 ppm in ethanol extract and 283.86 ppm in water extract, with syringic and gallic acid as the main component. The FRVSB extracts showed a potent free radical scavenging activity for DPPH(2,2-diphenyl-1-picrylhydrazyl hydrate) with $IC_{50}$ of $28.54\;{\mu}g$(EtOH) and $54.70\;{\mu}g$(water), respectively, whereas $IC_{50}$ value of gallic acid was $1.84\;{\mu}g$. The protective effect of both ethanol and water extract the extracts against UV-induced oxidative stress in NIH3T3 was observed. The water extracts of FRVSB may promote adipogenesis in 3T3-L1 cells.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.437-444
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• 2008

Microbial reduction, physicochemical property, and sensory evaluation of irradiated beef patty were investigated. The microbial counts of refrigerated beef patty were reduced to below the number of 3 logs after irradiation at 3 kGy. But no viable microorganism was detected in frozen beef patty irradiated at 3 kGy. Food additives such as nitrite, salt, phosphate and ascorbic acid did not affect on the inactivation of microorganism by irradiation. The irradiation effect on the water holding capacity was not significant, but frozen irradiated beef patty showed higher water holding capacity than refrigerated beef patty. The drip loss of irradiated beef patty did not show significant differences according to irradiation doses. Considering the influence of food additives, the irradiated beef patty mixed with salt and phosphate showed lower drip loss than that without food additives. In refrigerated beef patty, TBARS values were increased with increase of irradiation doses and showed lower values in the beer patty mixed with food additives than that without food additives. The redness of refrigerated beef patty showed highest values at 3 kGy of irradiation and then decreased with increasing irradiation doses, while in the frozen beef patty did not show distinct tendency according to the irradiation doses or food additives. In sensory evaluation, the irradiated beef patty showed unpleasant smell as compared with the non irradiated beef patty, but showed some-what higher score in smell at the sample contained ascorbic acid regardless of irradiation doses.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.272-277
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• 1997

To evaluate the quality of commercial anchovy sauces, 8 varieties (2 products from the Fishery Cooperation, 2 from small companies, and 4 well-known brands) were chosen and their physicochemical and sensory properties were examined. The salinity of anchovy sauces ranged from 19.8％ to 26%, where product E was the saltiest and followed by F> H > B > E > A> C = G > D. Product D with the least salinity was turbid, rancid, and high in ammonia content, suggesting that it is difficult to control the quality of anchovy source with a low salt content. Protein content of anchovy sauces ranged from 2.51％ to 2.64%. The unit price of anchovy source A was the highest, whereas B was the lowest. Sensory evaluation scores of anchovy sauces were in the order of B > G > A > F > E > C > H > D for color, B > G = C > H > E = F > G > D for odor, E > C > F > G > H > D > B > A for saltiness, and B > A > C > H > E = F > G > D for overall acceptability. Above results suggest that product B was the best in quality as well as the cheapest among all. Based on the above results, kimchies were prepared with product A, B, C with a high sensory quality and product H with a high market occupancy, and sensory evaluation was performed. The kimchi with product C got the highest sensory score in appearance and the one with product A and H in odor. Although the kimchi with product A generally had high scores throughout the fermentation period, there were no significant differences in texture, salty taste, and overall acceptability among kimchies with different varieties of anchovy sauces.

• Journal of agriculture & life science
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• v.45 no.5
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• pp.81-89
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• 2011

This study was carried out to investigate changes in physicochemical and sensory properties of cooked sausages replaced sodium chloride (NaCl) to potassium chloride (KCl) or magnesium chloride ($MgCl_2$) during storage for 30 days under $4^{\circ}C$. All sausages were prepared with different combination of salts as follow; CTL (1.5% NaCl), KCL (0.9% NaCl+0.6% KCl), MCL (0.9% NaCl+0.6% $MgCl_2$), KML (0.9% NaCl+0.3% KCl+0.3% $MgCl_2$) and PST (1.5% PanSalt). Among sausages moisture content in KML was the highest (p<0.05). Lightness and redness in CTL were lower than those of other treatments, but MCL and KML containing $MgCl_2$ showed higher CIE $L^*$ and $a^*$ values than CTL. The pH in CTL was the highest during storage, however, no significant difference was determined between two treatments, MCL and KML (p>0.05). Crude fat content and water holding capacity (WHC), hardness and cohesiveness of MCL sausages were higher than those of CTL. In sensory characteristics of cooked sausages, saltness in MCL was the lowest during 10 and 20 days of storage (p<0.05). Yellowness in PST was lower than other treatmeants. Gumminess and chewiness of texture property of sausages from MCL and KML were higher than CTL. The results indicate that the replacement of NaCl by KCl improved texture, but meat color was not improved as expected. In contrast, the replacement of NaCl by $MgCl_2$ enhanced color, texture and WHC, whereas partial replacement of NaCl by $MgCl_2$ must reduce bitter taste as compared to sausages manufactured with a NaCl only. Therefore, $MgCl_2$ may be a salt replacing NaCl in cooked pork sausages.

• Food Science and Preservation
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• v.25 no.1
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• pp.52-61
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• 2018

In this study, vineger was produced after heat treatment of Elaeagnus multiflora juice and its fermentative characteristics were investigated. The heat-treated juice and vinegar of E. multiflora were similar in fruit color, with b values (redness) of 39.48 (juice) and 37.56 (vinegar). After 10 days of fermentation of E. multiflora fruit, the acetic acid bacteria viable cell number, pH, acidity, reducing sugar content, and alcohol content were 4.59-4.62 log CFU/mL, 3.14-3.45, 0.2-2.12%, 0.69-35.24 mg/mL, and 0.2%, respectively. The heat-treated juice and vinegar showed significantly higher radical scavenging and digestive enzyme inhibitory activities than untreated samples, and the levels of soluble phenolics, soluble flavonoids, flavan-3-ol derivatives, and phenolic and derivatives were increased. Additioinally, the heat-treated vinegar contained major organic acids, such as acetic acid (21.82 mg/mL), and major flavan-3-ols and phenolic acids, such as catechin ($72.24{\mu}g/mL$), catechin gallate ($273.36{\mu}g/mL$), epigallocatechin gallate ($68.35{\mu}g/mL$), protocatechuic acid ($12.84{\mu}g/mL$), and salicylic acid ($42.29{\mu}g/mL$). At $25{\mu}L/mL$ treatment, DPPH and ABTS radical scavenging activities and ${\alpha}$-glucosidase and pancreatic lipase inhibitory activities were 79.66%, 93.99%, 90.12%, and 64.85%, respectively. This result suggested that it is possible to produce new types of vinegar and beverages, using heat-treated E. multiflora juice.