• Food Science and Preservation
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• v.23 no.5
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• pp.718-726
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• 2016

Sweet pumpkin paste (SPP) was fermented by Leuconostoc mesenteroides SM at $25^{\circ}C$ for 3 days for enhancing its physicochemical properties. SPPs with 5%, 10%, and 15% solid contents (SC) were fortified with 20% sucrose and 0.5% yeast extract. The unfermented SPP with 15% SC indicated L, a, and b color values of 25.02, 4.66, and 13.35, respectively, and a consistency index of $48.6Pa{\cdot}s^n$. During the 3 days of fermentation, both the a and b color values decreased slightly, whereas the consistency index increased to $188.8Pa{\cdot}s^n$, giving the fermented product a pudding-like consistency. This fermented SPP (15% SC) showed the highest acid production and viable cell counts among samples, indicating pH 3.85, 1.30% acidity and $9.2{\times}10^8CFU/mL$ respectively. The added sucrose was completely utilized after 1 day of fermentation. After 3 days, the insoluble and soluble dextran contents were 8.9% and 4.5%, respectively. Furthermore, the contents of mannitol and fructose were 3.11% and 1.76%, respectively. Regarding the sensory evaluation, this fermented sample also indicated the highest color, taste and texture scores, and was the overall preferred sample. In conclusion, the fermented SPP with 15% SC was carotinoid-rich a wholesome pumpkin-based product that is rich in probiotics and lactic bacteria-produced mannitol and dextran, which gave the product an acceptable viscous pudding-like consistency and good organoleptic properties.

• Food Science and Preservation
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• v.24 no.1
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• pp.125-133
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• 2017

This study evaluated the changes of physiochemical properties, phytochemical contents, and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit. The contents of pH and reducing sugar decreased from 3.55 and 6.88 mg/mL 3.34 and 2.13 mg/mL, respectively. However the acidity increased from 0.48% to 5.48% during the vinegar fermentation. The alcohol contents increased up to a maximum value of 6.6% at 20 days, and it then decreased at the end fermentation days (2.0%). The viable numbers of acetic acid bacteria and yeasts increased from 4.32 log CFU/mL and 3.23 log CFU/mL at 10 days to 5.4 log CFU/mL and 5.5 log CFU/mL during the spontaneous fermentation, respectively. The major organic acids were acetic acid (38.84 mg/mL), lactic acid (4.92 mg/mL), and malic acid (1.51 mg/mL). The soluble phenolic and flavonoid contents increased from 0.79 mg/mL and 0.12 mg/mL of initial fermentation day to 1.22 mg/mL and 0.14 mg/mL during the spontaneous fermentation. Content of epicatechin gallate decreased from $168.1{\mu}g/mL$ at 10 days to $115.97{\mu}g/mL$. However the content of gallic acid increased from $18.52{\mu}g/mL$ to $95.07{\mu}g/mL$ during fermentation. After 60 days of the fermentation, the antioxidant and digestive enzyme inhibitory activities were 71.35% (DPPH), 79.27% (ABTS), 68.72% (${\cdot}OH$), 85.42% (${\alpha}$-glucosidase), 52.12% (${\alpha}$-amylase), and 53.66% (pancreatic lipase), respectively.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.768-775
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• 2005

Lentinus edodes powder was added at 1-3%(w/w) to improve functional properties of jocheong. Content of crude protein, ash, crude lipids, total mineral, free sugar and reducing sugar increased with increasing amount of L. edodes powder, while viscosity and solid and carbohydrate contents decreased. Through amino acid analysis, 17 amino acids were identified and quantified, glutamic acid being the major amino acid. No significant differences were observed in fatty acid composition and pH between control and L. edodes powder-added jocheong. Addition of mushroom powder in jocheong decreased lightness, yellowness and redness in Hunter's color value. Sensor score of jucheong containing 1% of L. edodes powder was similar to that of control. Results showed jocheong containing less than 2% L. edodes powder gave highest scores in quality characteristics and sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.268-275
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• 2004

Effects of soaking time and particle size on physicochemical properties of nonwaxy rice flour were investigated. Nonwaxy rice grains were soaked at $4^{\circ}C$ for 0, 1, 12, and 24 hr, dried at room temperature, and milled, Resulting flours were passed through 45-mesh ($<355{\mu}m,\;IL45$) and 100-mesh ($<150{\mu}m\;IL100$) sieves and separated into $<40{\mu}m\;and\;40-100{\mu}m$ series. IL45 series showed higher amount of large particles ($40-100{\mu}m$) than IL100 series. As the soaking time increased, protein and ash contents decreased, and amylose content, water-binding capacity, swelling power, and solubity of nonwaxy rice flours increased. Swelling power and solibility of nonwaxy rice flours also increased between $65-85^{\circ}C$. Water-binding capacity, swelling power, and solubility of IL100 series were higher than those of IL45 series. 12 hr-soaked nonwaxy rice flour pastes showed higher peak viscosity and breakdown but lower setback and visicosity at $95\;and\;50^{\circ}C$ than 1 hr-soaked ones. X-Ray diffractograms of nonwaxy rice flours were not affected, whereas surface appearance was affected, by soaking time and particle size.

• Journal of the Mineralogical Society of Korea
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• v.23 no.4
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• pp.281-295
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• 2010

This paper deals with magnetic susceptibility, mineralogy, soil properties (pH, EC, CEC, loss on ignition), iron and manganese oxides, the content and partitioning of heavy metals (As, Cd, Cr, Cu, Ni, Pb, Zn), and their mutual relationship in the soil samples of an unpolluted, abandoned mine area, and industrial complex area. The various minerals derived from weathered bedrock were identified by X-ray diffraction in the unpolluted soil samples, except for the magnetic minerals. XRD analysis also revealed the existence of hematite and magnetite related to mine tailings and waste rocks in the abandoned mine area samples. The industrial complex area samples had carbonate minerals, such as calcite and dolomite, that might be due to anthropogenic deposition. The sum of the reducible, oxidizable, and residual fractions was over 80% for the abandoned mine area samples and over 50% for the industrial complex area samples using the sequential extraction method. The industrial complex area samples had a relatively high carbonate fraction that was associated with carbonate minerals. The content of aqua regia-extractable Fe, Mn, As, and Zn had a high positive correlation with the content of the dithionite-citrate-bicarbonate (DCB)-extractable method related to Fe/Mn oxide phases. The 54% and 58% of aqua regia-extractable Fe and As content, respectively, acted together with the concentrations of the DCB-extractable phases. Magnetic susceptibility values of total samples ranged from 0.005 to $2.131{\times}10^{-6}m^3kg^{-1}$. The samples including iron oxide minerals, such as hematite and magnetite, had a high magnetic susceptibility. The magnetic susceptibility showed a significant correlation with the heavy metals, Cd (r=0.544, p<0.05), Cr (r=0.714, p<0.01), Ni (r=0.645, p<0.05), Pb (r=0.703, p<0.01), and Zn (r=0.496, p<0.01), as well as Fe (r=0.608, p<0.01) and Mn (r=0.615, p<0.01). The aqua regia-extractable Fe and Mn content had a significant positive correlation with Cd, Cr, Cu, Ni, and Zn. However, the DCB-extractable Fe and Mn content had a significant positive correlation with As and Ni, indicating that the heavy metals were associated with Fe and Mn oxide minerals.

• Journal of Life Science
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• v.15 no.4 s.71
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• pp.522-527
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• 2005

A total of 5 female elk dEER $(220kg\pm10kg)$ were included in a study on the changes in physicochemical properties of deer meat during storage at $4^{\circ}C\;and\;-2^{\circ}C$. The deer was exposed to normal pre-slaughter handling and put under anesthesia before slaughtered. The loin and leg cuts were deboned from the carcass after 24hrs slaughter. The samples weighing approximately 300g were packaged using wrap packaging and stored for 3, 7, 11 and 15 days at $4^{\circ}C\;and\;-2^{\circ}C$. Water-holding capacity was decreased with increasing storage days at $4^{\circ}C\;or\;-2^{\circ}C$, respectively The deer meats kept at $-2^{\circ}C$ showed lower TBARS value than the meats kept at $4^{\circ}C$, and it was possible to extend the storage period of the meats. VBN values of the meats kept at $4^{\circ}C\;and\;-2^{\circ}C$ showed as edible values after storage for 15 days, although there were no significant differences among the storage temperature. pH values of loin and leg tended to be increased with the passage of storage time, and the values of the meats kept at $-2^{\circ}C$ was lower than that at $4^{\circ}C$. The change of meat softness was remarkable at $4^{\circ}C$, and the change at $-2^{\circ}C$ was slow. Therefore, it was effective to extend the storage period when the meats were kept at $-2^{\circ}C$. Color of the meats kept at $-2^{\circ}C$ was darker than that at $4^{\circ}C$, the index of red color was higher for the meats kept at $-2^{\circ}C$, and yellow color of meats kept at $-2^{\circ}C$ was more rapidly changed with the passage of storage time.

• The Korean Journal of Pesticide Science
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• v.9 no.4
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• pp.316-329
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• 2005

Mobility of pesticides can be occurred by run-off and leachate or soil erosion. It is one of the most important factors for environmental contamination, particularly in steep sloped-land as Gangwon alpine region. In this study, the mobility of seven pesticides in different slopes and soil textures was investigated by simulated rainfall under controlled conditions. Simulated rainfall subjected to 60 mm $hr^{-1}$ was treated using rainfall simulator after 12 hr of pesticide treatment. Amounts of the pesticides were measured in run-off and leachate samples. The soil samples collected after rainfall from upper and lower parts and three different depths of sloped-plot were also analyzed. At result, all pesticides from the un-off samples collected from Taebaek(silty clay loam) and Heongseong(sandy loam) soils were detected maximum 96% within 60 minutes after first collection except carbendazim and cypermethrin which have the lowest water solubilities. From the leachate samples, a similar pattern was shown as run-off samples but amount of pesticides was lower than those of run-off samples. In soil samples, the order of the amount of pesticide residues was $0{\sim}5$ > $5{\sim}10$ > $10{\sim}15$ cm of soil depth and no pattern was shown in upper and lower, and different slopes. Comparing to mobility of pesticides in water and soil samples, pesticides in soil samples were higher than those of water samples in Taebaek soil. However, the results using Heongseong soils were in contrast to those of Taebaek soil. These results revealed that mobility of pesticides can be dependant mainly on soil textures and physicochemical properties of pesticides. Therefore, it can be suggested that selection of pesticides should be considered for soil texture and properties of pesticide in the alpine and sloped-land.

• Korean Journal of Soil Science and Fertilizer
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• v.35 no.6
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• pp.352-360
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• 2002

This study was carried out to find out the effect of Milk vetch(Astragalus sinicus L.) on growth, and yield of rice, physicochemical properties of soil, reduction rate of nitrogen fertilization, and soil improvement under the different plowing time with Milk vetch cultivated in paddy field, plowing at maximum blooming, last blooming, fruiting stages. The fresh weight of Milk vetch at each plowing time of maximum blooming, last blooming and fruiting stage was 22,500, 20,000, $12,500kg\;ha^{-1}$ respectively. Content of total nitrogen at three plowing times was 2.95, 2.66, and 2.47% and the C/N ratio were 15.7, 18.0, and 19.2, respectively. Physico-chemical properties of soil were improved in cultivated milk vetch, the content of T-N. OM and porosity ratio were increased while the content of $P_2O_5$ and bulk density, solidphase ratio were decreased compared to noncultivated milk vetch. Content of $NH_4-N$ in soil was highest plowing at maximum blooming stage and appeared an increasing tendency according to increased nitrogen level. Amount of nitrogen fertilizer by rice was highest plowing at maximum blooming stage and appeared an increasing tendency according to increased nitrogen level. Nitrogen-use efficiency was high in $33kg\;ha^{-1}$ nitrogen level at three plowing times. The number of spikelets per $m^2$ was high in plowing at maximum blooming stage, last blooming stage and the percentage of ripeness was high in fruiting stage of milk vetch. So the rice yield was increased 9%, 8% in $55kg\;ha^{-1}$ nitrogen level plowing at maximum blooming stage, last blooming stage and 1% in $77kg\;ha^{-1}$ nitrogen level plowing at fruiting stage compared to conventional cultivation.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.470-479
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• 2008

This study was carried out to investigate the quality characteristics of brands pork: a crossbred between Korean native and wild pigs (Y), a commercial LYD breed fed with probiotics (J), and a commercial LYD fea without probiotics (M). The moisture and crude ash content of Y treated pork was higher than those for J and M brands, but the crude fat content of J pork was significantly lower (p<0.05) than Y and M brands. The moisture and crude fat contents of Y gilts were higher (p<0.05) than those of barrows. The pH values of Y gilts were higher (p<0.05) than those of gilts of J and M brands. The L and W values of Y pork were lower (p<0.05) than with J and M brands. The springiness value of J pork was significantly higher (p<0.05) than Y and M porks. The sensory scores of Y pork were higher than pork of J and M. The juiciness of gilts of M brands was higher (p<0.05) than for barrows. With regard to the fatty acid profiles among the pork loins, linoleic and arachidonic acid contents of Y pork were higher than with J and M, while the palmitic, pamitoleic, stearic, and oleic acid contents were lower. The saturated fatty acid (SFA) content of Y pork was lower than that for J and M ones, while the unsaturated fatty acids (USFA), essential fatty acids (FFA), USFA/SFA ratio, FFA/SFA ratio, and EFA/USFA ratio were higher. The stearic acid content of M barrows was higher (p<0.05) than that for gilts.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.648-656
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• 2021

This study analyzed the physicochemical properties of Danyangju and Iyangju fermented using uncooked germinated brown rice. Total bacteria and yeast from Danyangju and Iyangju showed the maximal value on day 1 of fermentation, but their numbers decreased by the seventh day. On the seventh day, the total bacteria were higher in Iyangju than in Danyangju, but yeast was the lowest in Iyangju. Both Danyangju and Iyangju showed decreased whiteness in color, whereas redness and yellowness increased with fermentation. Sugar contents, reducing sugar, acidity, alcohol, and polyphenol contents increased during fermentation in both Danyangju and Iyangju; this increase was higher in Iyangju than in Danyangju. Iyangju and Danyangju showed gradual increases in α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity until day 5. The γ-aminobutyric acid (GABA) content increased with fermentation in Iyangju and Danyangju, and Iyangju showed over 10-fold increase after fermentation.