• 한국식품조리과학회지
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• 제12권3호
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• pp.273-278
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• 1996

To investigate the main components of Korean traditional soy sauce for its typical taste, we compare the physicochemical properties of Korean traditional soy sauce and commercial soy sauce. The physicochemical analysis revealed that each components showed significant difference between Korean traditional soy sauce and commercial soy sauce. The significant characters for discrimination between Korean traditional soy sauce and commercial soy sauce were salt content, ammonia nitrogen content and total acidity (R$^2$=0.99). The components of Korean traditional soy sauce divided into 3 clusters, and each group is characterized as formol nitrogen, salt and total nitrogen content by cluster analysis. Main amino acids of Korean traditional soy sauce were alanine, glutamic acid, leucine and valine.

• 한국식생활문화학회지
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• 제29권6호
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• pp.637-647
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• 2014

This study was conducted to examine the physicochemical properties and consumer acceptability of commercial Gang-jeong. The samples used in this study were nine different Gang-jeong as commercial products. To accomplish this research, the physicochemical properties of nine samples, including moisture, crude lipid, sugar contents, acid value, color values, and texture, were measured. In addition, consumer panels evaluated the overall acceptability, appearance, flavor, sweetness, and texture of samples using a 9-point Likert type scale as well as the perceived intensities of sweetness and rancid odor by a 9-point Just-About-Right (JAR) scale. All data were statistically analyzed using One-way ANOVA, Principle Component Analysis, Hierarchical Cluster Analysis, and Pearson's Correlation Analysis. All physicochemical properties were significantly different among the samples (p<0.001). Analyses of consumer acceptability and JAR ratings of the nine samples showed significant differences (p<0.001).

• 농업과학연구
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• 제47권1호
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• pp.67-81
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• 2020

The physicochemical parameters of honey are used to determine the botanic origin of honey and to specify the composition criteria for honey in regulations and standards. The parameters of honeydew and blossom honeys from Korean beekeepers were determined to investigate whether they complied with the composition criteria for honey in the food code legislated by Korean authority and to establish the parameters which should be subjected to principal component analysis for improved differentiation of honeys. The fructose and glucose contents of the honeydew honey did not comply with the composition criteria. The ash content of the honey was closely correlated with CIE a^* and CIE L^* The principal component analysis of fructose to glucose ratio, CIE a^*, CIE L^*, ash content, free acidity, and fructose and glucose contents enabled classification of honeydew, chestnut, multifloral, and acacia honeys. Additional advantage of the principal component analysis (PCA) is that the physicochemical parameters, such as fructose to glucose ratio (F/G) and color, can be determined using the analytical instruments for composition criteria and quality control of honey. This study suggested that composition criteria for honeydew honey should be established in the food code in accordance with international standards. The principal component analysis reported in this study resulted in improved classification of the honeys from Korean beekeepers.

• 한국축산식품학회지
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• 제43권3호
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• pp.441-453
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• 2023

The objective of this study was to investigate the physicochemical and microbiological characteristics of round of Hanwoo by vacuum packaging film materials, polyvinylidene chloride (PVDC) and ethylene vinyl alcohol (EVOH). The packaged beef samples were stored in refrigerated conditions (2±1℃) for 12 weeks. Physicochemical analysis with pH, surface color, thiobarbituric acid reactive substances (TBARS) values, and volatile basic nitrogen (VBN) values and microbiological analysis with aerobic plate count (APC) and metagenomic analysis of packaged beef samples were performed. The pH and surface color did not change substantially during the 12 weeks and EVOH-packaged beef tended to be lower than those of PVDC-packaged beef. PVDC- and EVOH-packaged samples showed low TBARS and VBN values below standard limits. APC did not exceed 7 Log CFU/g for both samples during storage. In metagenomic analysis, Firmicutes and Lactobacillaceae were dominant phylum and family of the PVDC- and EVOH-packaged beef. In both packaged samples, Dellaglioa algida was the dominant species during storage, with the notable difference being the presence of Lactococcus piscium. Therefore, this study provided the information on the quality of vacuum-packaged beef according to different vacuum films for long-term refrigerated storage.

• Journal of Applied Biological Chemistry
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• 제62권4호
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• pp.407-415
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• 2019

들깻잎에 살포된 triazole계 살균제 6종에 대하여 생물학적 반감기를 산출하고 분해 및 소실 속도를 확인하였으며, 통계분석으로 생물학적 반감기와 농약의 물리화학적 특성간의 상관관계를 확인하였다. 확립된 분석법으로 6종 농약의 회수율 시험 결과 84.8-104.9%로 잔류농약분석법 기준을 만족하였다. 들깻잎에 살포한 농약 6종의 생물학적 반감기는 first-order kinetics model으로 산출하였으며, 그 결과 6.4-15.1일로 나타났다. 산출된 생물학적 반감기와 6종의 농약의 물리화학적 특성을 주성분 분석으로 상관성을 확인하였을 때, pKa, Log P 및 생물학적 반감기가 PC1에 영향을 받아 상관성이 있는 것으로 나타났다. Spearman rank-order correlation으로 생물학적 반감기와 물리화학적 특성간의 상관계수를 산출하였을 때, 생물학적 반감기와 pKa는 R² = -0.928, p <0.01로 나타나, 생물학적 반감기는 pKa와 상관성이 있는 것으로 나타났다.

• 한국식품조리과학회지
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• 제31권3호
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• pp.335-343
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• 2015

The aim of this investigation was to examine the antioxidation, physicochemical, and sensory activity of a Korean steamed-rice cake, Sulgidduk, fortified with water extracts from Moringa oleifera (M. oleifera) leaf. M. oleifera leaf extracts were added to rice powder at rations of 0.1%, 1% and 10%. To examine antioxidation properties, the scavenging activities of DPPH radicals, hydroxyl radicals, ABTS+ radicals, and ferric ion reducing antioxidant power were investigated. M. oleifera extracts significantly increased the antioxidation activities of Sulgidduk in a dose dependent manner (p<0.05). Physicochemical characteristics were measured by proximate composition, color, texture profile analysis, and sensory evaluations. As the concentration of M. oleifera leaf extracts increased, L-values and a-values significantly decreased while b-values increased. Texture profile analysis demonstrated that the control groups showed significantly higher values for hardness, cohesiveness, chewiness, and adhesiveness as compared with groups containing M. oleifera leaf extract (p<0.05). In the sensory evaluation, the sample containing 0.1% of M. oleifera leaf extract obtained the best results in overall preference. Taken together, these results suggest that M. oleifera leaf may have the potential to increase the consumer acceptability and the functionality of Sulgidduk.

• 자원환경지질
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• 제54권2호
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• pp.259-269
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• 2021

국내 69개 농경지 토양 내 Cd, Cr, Cu, Ni, Pb, Zn을 대상으로 하여 토양 pH, 양이온교환능력, 유기물 함량 등의 물리화학적 특성이 CaCl2, HOAc, HNO3, DTPA 등을 이용한 중금속의 단일용출 결과에 미치는 영향을 통계학적으로 조사하였다. 통계학적 분석은 토양의 물리화학적 특성의 평균값을 기준으로 높고 낮은 두 표본으로 구분한 후 이에 대해 상관분석과 다중회귀분석을 수행하였다. Cr, Cu, Ni, Pb의 경우 HNO3를 적용하였을 때 다른 추출제에 비하여 높은 함량이 추출되었으나, Cd, Zn의 경우 HOAc를 이용한 추출에서도 유사한 함량이 추출되었다. 상관관계 조사 결과, DTPA 추출이 다른 단일용출 및 전함량과 상관관계가 높았으며, 토양의 물리화학적 특성이 단일용출 결과에 영향을 미치는 것으로 나타났다. Zn의 경우, 전함량과 모든 단일용출법들에 의한 추출 함량이 상호 높은 상관관계를 보였다. 회귀분석 결과, 토양의 물리화학적 특성은 최대 74%에 이르는 단일용출 결과의 분산을 설명할 수 있는 것으로 나타났다. 이러한 결과는 토양의 물리화학적 특성이 단일용출 결과에 직접적인 영향을 미칠 수 있음을 나타낸다.

• 한국축산식품학회지
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• 제38권2호
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• pp.338-349
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• 2018

The objective of this study was to investigate comparison of physicochemical, microbiological, and sensory characteristics of Hanwoo eye of round by various packaging methods [wrapped packaging (WP), modified atmosphere packaging (MAP), vacuum packaging (VP) with three different vacuum films, and vacuum skin packaging (VSP)] at a small scale. Packaged Hanwoo beef samples were stored in refrigerated conditions ($4{\pm}1^{\circ}C$) for 28 days. Packaged beef was sampled on days 0, 7, 14, 21, and 28. Physicochemical [pH, surface color, thiobarbituric acid reactive substances (TBARS), and volatile basic nitrogen (VBN) values], microbiological, and sensory analysis of packaged beef samples were performed. VP and VSP samples showed low TBARS and VBN values, and pH and surface color did not change substantially during the 28-day period. For VSP, total viable bacteria, psychrotrophic bacteria, lactic acid bacteria, and coliform counts were lower than those for other packaging systems. Salmonella spp. and Escherichia coli O157:H7 were not detected in any packaged beef samples. A sensory analysis showed that the scores for appearance, flavor, color, and overall acceptability did not change significantly until day 7. In total, VSP was effective with respect to significantly higher $a^*$ values, physicochemical stability, and microbial safety in Hanwoo packaging (p<0.05).

• 한국식품조리과학회지
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• 제19권3호
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• pp.271-279
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• 2003

This study was conducted to investigate the sensory and physicochemical properties of beef consomme made with different boiling times (1, 2, 3 and 4hrs). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouth feel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for color, smell, mouth feel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the product, the color, smell and taste gave higher scores with increases in the boiling time. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values (L) decreased, and redness (a), yellowness(b) and color difference values (ΔE) increased with increasing boiling time. There were 18 free amino acids identified; the alanine, glutamic acid, arginine and leucine contents were high in the free amino acids of the consomme made with different boiling times. There were 3 free sugars identified, glucose, fructose and sucrose. The free sugar contents increased with increasing boiling time. There were changes in the mineral contents of the consomme made with different boiling time; with high K, Na and P contents. The mineral contents increased with increasing, boiling time. The results showed the consomme made by boiling for 3hrs was superior in both its sensory and physicochemical qualities.

• 동아시아식생활학회지
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• 제23권6호
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• pp.768-777
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• 2013

Physicochemical characteristics and analysis of functional constituents of mulberry (Morus alba L.) fruit juices were investigated according to four different mulberry cultivars, including iksuppong, daeseongppong, cheongilppong and kwasangppong. Among the four mulberry cultivars examined, the small-sized cheongilppong had higher soluble solid content and lower titratable acidity, whereas the big-sized daeseongppong had higher titratable acidity and lower soluble solid content than other mulberry cultivars. Cheongilppong had higher contents of fructose and glucose, while daeseongppong had higher contents of citric and malic acids than the other mulberry cultivars. Kwasangppong had higher contents of two anthocyanins, cyanidin 3-glucoside and cyanidin 3-rutinoside, while cheongilppong had lower contents of two anthocyanins than the other mulberry cultivars. Daeseongppong had higher contents of resveratrols, flavonoids and moracin, whereas cheongilppong had higher levels of protocatechuic, chlorogenic and caffeic acids than the other mulberry fruits. Of the four mulberry cultivars, daeseongppong and cheongilppong had higher contents of GABA and DNJ, respectively, than the other mulberry cultivars. These results provide useful information to food technologists for the development and standardization of high quality mulberry juices as well as their processed foods.