• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.335-342
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• 2015

We conducted a study on mukeun (long-term fermented) kimchi ripened over one year in an attempt to develop an alternative salt and improve the quality of low-salt kimchi. However, few studies have focused on mukeun kimchi that has been fermented for a short time in different salinity conditions. Therefore, the aim of this study was to investigate the physicochemical characteristics that occur during the fermentation of mukeun kimchi samples produced with different conditions of salinity and fermentation temperature. Kimchi samples were produced at 3 different salinity levels: 1.6%, 2.4%, and 3.2%. Previous studies revealed that the optimum fermentation time at pH 4.1 was 128 hours at $18^{\circ}C$ and 417 hours at $12^{\circ}C$; furthermore, the samples were stored for 12 weeks under the condition of $-1^{\circ}C$ after fermentation. Total cell increased on week 0 of storage and decreased according to the storage period. Total cell was the highest at 3.2% salinity and had a high value at $18^{\circ}C$ temperature during the storage period. Based on the physiochemical results, mukeun kimchi at a salinity of 3.2% can be fermented for a short time, and low-salt kimchi at a salinity of 1.6% and fermented at $18^{\circ}C$, is similar to mukeun kimchi at 2.4% salinity.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1457-1469
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• 2015

This study was undertaken to investigate the quality changes of salted-fermented anchovy meat made by varying the amount of salt during fermentation at $15^{\circ}C$. Anchovy (11.0-14.0 cm of length, 10.7-17.5 g of weight) added with 15-25% of salt was filled in a round form plastic container (i.d. $10.5{\times}11cm$), and then fermented at $15^{\circ}C$ for 110 days. The factors such as proximate composition, pH, color value (L, a, b), TBA value, amino-N content, salinity, hardness value, free amino acid content and sensory evaluation of salted-fermented anchovy meat were measured. Ash content, color value (redness), TBA value, amino-N content. salinity and hardness value of salted-fermented anchovy meat were increased, but color value (lightness), and moisture content were decreased during fermentation at $15^{\circ}C$. A salted-fermented anchovy meat added with 15% of salt was shown higher content of moisture, amino-N content and free amino acid, TBA value than those of 20 or 25% of salt. Ash content, salinity and hardness value were highest in a product added with 25% of salt. From the result of sensory evaluation, Addition amount of 15% salt and fermentation periods of 110 days were determined to be the most desirable palatability of salted-fermented anchovy meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.744-751
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• 1995

Effect of licorice root(Glycyrrhiza Uralensis Fischer) on the Dongchimi(watery radish kimchi) fermentation was investigated by measuring physicochemical, microbiological and sensory properties during fermentation up to 41 days. Dongchimi with the various levels(0, 0.5, 1.0, 1.5%) of licorice root was fermented at two temperatures : Group A was fermented at $10^{\circ}C$ and group B was fermented at $4^{\circ}C$ after keeping at room temperature($16{\pm}0.5^{\circ}C$) for 24 hours. During the fermentatiion, pH was slowly lowered in all Dongchimi samples and pH of Dongchimi added licorice root was a little higher than that of Dongchimi without licorice root. Total acidity of group A was slightly larger than that of group B and Dongchimi added licorice root showed small content than that of Dongchimi without licorice root. Reducing sugar content was reached maximum value in 13 days of fermentation in Dongchimi added licorice root of group A and B, group A decreased remarkably in 32 days of fermentation in all samples and group B was maintained in the rest sample except for Dongchimi without licorice root and Dongchimi added 1.5% licorice root. Total vitamin C of Dongchimi added licorice root was slightly higher than that of Dongchimi without licorice root of two groups. Lightness lowered gradually with the fermentation and Dongchimi without licorice root decreased a little than that of Dongchimi added licorice root. The number of lactic acid bacteria in Dongchimi added licorice root was more numerous than that of Dongchimi without licorice root. As a result of the sensory evaluation, group B showed higher scores than group A and Dongchimi added 0.5% licorice root was the most preferable one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.235-244
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• 2011

The physicochemical properties and quality changes in salted and dried brown croaker products using deep seawater salt were investigated for preparation with different pretreatment, salting and drying conditions. Optimum salt concentration, salting time and drying time for product were 20% of body weight, 12 hrs at room temperature ($25{\pm}2^{\circ}C$), and 24 hrs at $30{\pm}2^{\circ}C$, respectively. The volatile basic nitrogen (VBN), peroxide value (POV), viable cell count and acid value (AV) of viscera and blade removed products were 18.9~22.4 mg%, 21.0~32.5 meq/L, and 2.3~4.4 mg/mL, $2.0\sim3.5{\times}10^3$ CFU/g, respectively and only viscera removed products were 31.2~38.1 mg%, 40~55.2 meq/L, 7.0~11.5 mg/mL, $4.1\sim5.5{\times}10^3$ CFU/g, respectively. Changes in quality of salted and dried brown croaker products were investigated during storage at room temperature and $5{\pm}2^{\circ}C$. The POV, AV and viable cell counts of salted and dried brown croaker products increased in commercial salt used and only viscera removed products compared with deep seawater salt used and viscera and blade removed products during storage time. Results in this study showed that the deep seawater salt was very effective for quality control of salted and dried brown croaker products and pretreatment method was a very important factor for preparation products. The optimum conditions for preparation of salted and dried brown croaker product were 20% of body weight for salt concentration, 12 hrs at $25{\pm}2^{\circ}C$ for salting time, and 24 hrs at $30{\pm}2^{\circ}C$ for drying time. Optimum storage time for quality maintenance was 14 days at $5{\pm}2^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1302-1309
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• 2009

This study was carried out to investigate physicochemical and functional properties of dried Brassica campestris ssp rapa (BR) sprouts. The proximate compositions of BR sprouts as dry matter basis were 2.35% of moisture content, 22.51% of crude protein, 21.60% of crude lipid, 4.35% of crude ash, and 49.19% of carbohydrate, respectively. The free sugars were identified as glucose and fructose. Analyzing total amino acids, 18 kinds of components were isolated from BR sprouts. The essential amino acid contained in BR sprouts accounted for 47.00% of total amino acid, while the non-essential amino acid accounted for 53.00%. The contents of vitamin A and vitamin E were 0.09 mg% and 3.06 mg%, respectively. Tartaric acid was the major organic acid. Among the minerals in dried BR sprouts, the content of potassium was the highest (882.50 mg%) and those of magnesium and calcium were comparatively high (342.85 mg%, 274.30 mg%). BR sprouts ethanol extract significantly inhibited the HMG-CoA reductase activity in a concentration-dependent manner in vitro. Furthermore, nitrite scavenging ability and DPPH radical scavenging activity of the ethanol extract of BR sprouts were 64.25% and 69.29% at a concentration of 1,000 ${\mu}g$/mL, respectively. These results suggest that BR sprouts possess potential antioxidative capacity and HMG-CoA reductase inhibitory activity.

• Journal of Korean Society of Forest Science
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• v.109 no.2
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• pp.157-168
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• 2020

The sensitivity of forest soil to acidification in the Republic of Korea (ROK) was evaluated based on pH_H2O, cation exchange capacity (CEC), and base saturation (BS). Sensitivity to acidification was categorized into three grades: adequate level (AL, pH ≧ 4.2, CEC ≧ 15cmol/kg, BS ≧ 15%), caution level (CL, at least one indicator is below AL), and severe Level (SL, all three indicators are below AL). Soil samples were collected from the 65 stationary monitoring plots (40 × 40 ㎢), distributed throughout ROK. Only 19% of soil samples were classified as AL, while 66% and 15% were CL and SL, respectively. The median of pH_H2O, CEC, BS, and Ca/Al indicator in AL soils was pH 4.64, 20.7cmol/kg, 29%, and 6.3, respectively. Moreover, BC_ex (K⁺, Mg²⁺, Ca²⁺) and available phosphorus (AP) concentration compared with a threshold value and molar ratio of BC_ex and AP to total nitrogen (TN) was high. This indicates that AL soils have a good nutrient condition. The molar Ca/Al ratio, an indicator for toxicity of exchangeable aluminum (Al_ex), was more than 1, indicating no negative impact of Al_ex on plant growth. On the contrary, the median of pH_H2O, CEC, and BS in SL soils was pH 4.02, 13.2cmol/kg, and 10%, respectively. The Ca/Al index was less than 0.6, which indicates that negative impacts of Al_ex on plants were high. Furthermore, both the concentration of BC_ex in SL soils and the BC_ex/TN ratio were the lowest among the three acidity degrees. This shows that SLsoils can be degraded by soil acidification compared with less acidic soils.

• Applied Chemistry for Engineering
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• v.29 no.3
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• pp.342-349
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• 2018

In this study, the physicochemical properties, emulsifying capacity, moisture content and cytotoxicity of the composite material produced by transesterification reactions of the olive oil (olive oil esters) were investigated for cosmetic applications. Olive oil esters with short (S) and long (L) reaction times were studied. From the TLC-image analysis, composition ratios of the olive oil esters S were found to be 5.2, 24.1, 46.4, and 21.9% for mono-, di-, tri-glyceride, and fatty acid ethyl ester, respectively. Those of the olive oil esters L were 4.1, 24.7, 40.6, and 28.8% for mono-, di-, tri-glyceride, and fatty acid ethyl ester, respectively. The iodine value, acid value, saponification value, unsaponified matter, refractive index, and specific gravity were determined and purity tests were also carried out and normalized to establish standards and testing methods for using olive oil esters in cosmetics. To evaluate their emulsifying capacities, the O/W emulsion was prepared without surfactants and the formation of the emulsified particles were confirmed. After 5 days of applying the olive oil esters to human skin, the skin moisture retention was improved by 13.1% from the initial state. For the evaluation of toxicity on human skin cells, the olive oil esters showed 90% or more of the cell viability at $0.2-200{\mu}g/mL$. These results suggested that olive oil esters can be applied as natural/non-toxic ingredients to cosmetics industries.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.626-632
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• 2013

This study was performed to determine the antioxidant activity of the oven-dried paprika powder as affected by the color differences of paprika and to evaluate physicochemical characteristics and antioxidant activity of pork patties with various levels of paprika powders. The total phenolic contents of the paprika were not affected by color and solvent (p>0.05). The methanol extracted paprika powder showed higher DPPH radical scavenging activity than water extracted counterpart, and no differences were observed at concentration of 0.5% as compared to the reference (ascorbic acid) (p>0.05). In all treatments, the iron chelating ability increased with increasing concentrations. At a concentration of 1.0%, methanol extracts of orange paprika (MOP) and water extracts of red paprika (WRP) were not different from the reference, (ethylendiaminetetraacetic acid, EDTA). The paprika color and extraction solvent didn't affect reducing power of paprika powder at each concentration (p>0.05). Pork patties with red paprika powder were higher redness values than those with orange ones, regardless of addition level. The addition of red paprika increased the yellowness, and patties with 1.0% orange paprika powder showed the highest value. TBARS values were decreased with increasing paprika powder, especially, patties with 1.0% paprika powder were lower TBARS than those with 0.5% paprika powder, resulting in similar to those with ascorbic acid (p>0.05). Although the microbial counts increased with storage time, paprika powders did not inhibit microorganisms during storage. In conclusion, paprika powders could be used as a natural antioxidant in meat products, regardless of paprika color.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.444-450
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• 2001

Kochujang, fermented hot pepper paste, was treated with combined high hydrostatic pressure and heat. Viable cell counts and chemical compositions of Kochujang were determined as a function of high pressure processing conditions such as temperature, pressure and time, and during storage for 120 days at $37^{\circ}C$. Viable cell counts were decreased with the increase of temperature, pressure and time. Viable cell counts in the treated Kochujang were decreased up to $0{\sim}3$ log cycle with the temperature of $49{\sim}73^{\circ}C$, $0{\sim}3$ log cycle with the pressure of $380{\sim}680\;MPa$, and $2{\sim}5$ log cycle with the time of $10{\sim}70\;min$, compared with the untreated. pH, titratable acidity, amino nitrogen, reducing sugar and ethanol content in the treated Kochujang were comparable to the untreated regardless of the treatment condition. Hunter L, a and b values in the treated Kochujang were higher than those of the untreated. Viable cell counts were decreased with the increase of the storage period at $37^{\circ}C$. Viable cell counts in Kochujang treated at 380 MPa/30 min were decreased up to 2 log cycle from $1.8{\times}10^6\;to\;1.94{\times}10^4\;CFU/g$ after 120 days of storage, while those at 680 MPa/70 min were not detected after 60 days from the initial stage of $4.00{\times}10^1\;CFU/g$. pH, amino nitrogen and ethanol content were decreased, and titratable acidity were increased significantly as the increase of the storage period. Hunter L, a and b values also decreased significantly. The changes in physicochemical properties of Kochujang treated at 680 MPa/70 min were greater than those at 380 MPa/30 min.

• Journal of Soil and Groundwater Environment
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• v.11 no.1
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• pp.54-64
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• 2006

Chromated copper arsenate (CCA), a wood preservative, has been widely used to protect wood products from attacks by bacteria, fungi and insects. However, the use of CCA is currently forbidden or limited to some applications in many countries because the toxic elements (Cr, Cu, and As) of CCA are released into the environments during outdoor uses, which may cause adverse health effects on humans and ecological systems. This study was conducted to investigate the distributions of chromium, copper and arsenic in soils adjacent to two CCA-treated wood structures. In a 7 month old pond entry structure, ten surface soil samples (0-2.5 cm) were collected at lateral distances of 0, 0.5, and 1 m from the stairway, and nine surface soil samples were collected beneath the deck. Nine top soil samples were taken from a 2 year old sound barrier structure at lateral distances of 0, 1, and 2 m. Background surface soil samples were also collected from each structure. Samples were analyzed for some physicochemical properties such as pH, electrical conductivity, organic matter content, and soil texture. Following the extraction of the elements with a microwave digestion system, samples were analyzed for Cr, Cu, and As. The concentrations of the three elements in soils adjacent to the structures were significantly elevated compared to the background levels, indicating that the elements have been leached out of the structures. Released e1ements showed lateral concentration gradients within 1 m. The elevations of the three elements in soils underneath the deck did not seem different (background-corrected concentrations: Cr, 5.01 mg/kg; Cu, 5.50 mg/kg; As, 4.91 mg/kg), while the elements in soils near the sound barrier were elevated in the order of As>Cu>Cr with measured concentrations of 49.7, 44.7 and 52.5 mg/kg, respectively. Background As, Cu, and Cr concentrations near the sound barrier were 9.88, 30.8, and 46.5 mg/kg, respectively. These results showed that CCA constituents are released into the environment and it is suggested that risk assessment need to be conducted to investigate harmful effects of the released elements on humans and ecological systems.