• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.3
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• pp.376-381
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• 2018

The purpose of this study is to investigate price transmissions between wholesale and retail markets regarding Jeju tangerines by employing co-integration analysis and vector error correction model. The results of this study are summarized as follows: First, the long-run equilibrium relationship was found among wholesale and retail markets in time series for level by distribution channel. Second, a short-run causality relationship was observed between wholesale and retail markets. Third, the long-run causality relationship between wholesale market and retail markets was found bidirectional and feedback effect. These results imply that the wholesale price performs a central role in establishing price in the tangerine market, and the wholesale market influences tangerine price. In conclusion, for the development of a competitive tangerine industry, it is necessary to aggressively promote the policy of supply and demand control of tangerine production through organizing producers.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.378-383
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• 1996

Dietary fibers (DF) have been used as functional food components due to the various health promoting activities. Dietary fibers have been separated from the peels of Korean tangerine by employing ultrafiltration (UF) membranes. Optimum conditions in a batch type ultrafiltration unit using YM100 (molecular weight cut-off, MWCO=100,000), YM 10 (MWCO=10,000) and YM1 (MWCO=1,000) membranes were : transmembrane pressure 7.5 psi, temperature of the peel extracts $35^{\circ}C$, and pH of the peel extract 3.0, respectively. The flux in YM 10 membrane unit was higher than that in YM 10 or YM 1 membrane unit. However, YM 100 membrane was superior to YM 10 or YM 1 membrane with respect to the recovery of the retentate and the contents of DF The contents of DF in the tangerine peel extract, in the 170 mesh retentate, and in the YM 100 retentate were shown to be 33.4%, 18.5% and 8.4% based on dry matter, respectively. Most dietary fibers were recovered at the separation stages of 170 mesh and YM 100.

• Journal of Life Science
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• v.27 no.2
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• pp.123-130
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• 2017

This study was conducted to investigate the physicochemical quality characteristics of pork patty added with four different amount (T0:0%, T1:0.3%, T2:0.7%, T3:1.0%) of tangerine (Citrus unshiu) peel. There was no significant difference in chemical composition, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, VBN content, L-value. In taste, texture, juiciness and palatability, the addition of 0.3%~1.0% tangerine peel in pork patty showed no significant difference on sensory properties compared to the pork patty without tangerine peel. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The TBARS contents decreased as tangerine peel become added (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The external a-value of T2 and T3 were significantly higher than that of T0 (p<0.01). The external and internal b-value of T2 and T3 were higher than those of T0 (p<0.01). Flavor of T2 and T3 were higher than those of T0 and T1 (p<0.01). In conclusion, the results of this study indicate that an addition of tangerine peel could be utilized as an ingredient in pork patty in promotion of function of tangerine by-products.

• Journal of Nutrition and Health
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• v.31 no.5
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• pp.914-920
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• 1998

The effect of dietary pectin, tangerine pulp meal, propionate, lactate or fumarate on cholesterol (C) and triacylglycerol(TG) levels in the serum and liver, and the effect of pectin on dietary C absorption were studied in a series of three experiments. Mature female Sprague Dawley rats were fed a control diet or diets containing 5% pectin, 5% tangerine pulp meal, 3% propionate, 3% lactate 3% fumarate, or 10% pectin. Serum total C levels were lower(p<0.05) in rats fed the diet containing 5% pectin than in control rats after a 4-week feeding period(93.8 vs 119.2mg/100mL). Serum HDL, LDL+VLDL C levels were not different among diet groups. Liver total C level was also lower(p<0.05) in rats fed the diet containing 5% pectin than in control rats, but liver TG level was not influenced by diet. Dietary propionate, lactate or fumarate did not reduce serum C, indicating that propionate is not a regulator of serum C. However, dietary pectin(10%) increased fecal excretion of dietary C(or its metabolites) more than 70% over a control value. Our data indicate that dietary pectin reduces serum and liver C levels by increased fecal secretion of dietary C, but not by its fermentation product propionate or other gluconeogenic substrates. (Korean J Nutrition 31(5) : 914∼920, 1998)

• Food Science of Animal Resources
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• v.26 no.1
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• pp.58-63
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• 2006

Three different diet were made with meat for Crossbred pig ($^{\circ}_{+}$, 195 days old, $l15{\pm}5\;kg,\;Landrace{\times}Yorkshire{\times}Duroc$) and used as feed for rats after transformed into 12% protein, These diets include a pork not fed with tangerine peel during finishing period (Control, $T_0$), a pork fed with 3 and 5% tangerine peel during growing and finishing period, respectively ($T_1$), and a pork fed with 6 and 10% tangerine peel during growing and finishing period respectively($T_2$). The effects of the diet on physiological activities of rats were studied by feeding 17 weeks-old Sprague-Dawley rats with the three diets for 4 weeks. The feed intake, weight gain, feed efficiency ratio, and weight of liver, kidney, spleen and epididymal fat pad for the rats was similar among the diets. The total lipid level of liver was similar among $T_0,\;T_1\;and\;T_2$. However, it was found that $T_1\;and\;T_2$ had significantly lower triglyceride and cholesterol level than $T_0$(p<0.05). All the diet groups showed similar trends in terms of the serum total lipid, phospholipid, triglyceride, total cholesterol, HDL-cholesterol and LDL-cholesterol level, and atherogenic index, hemoglobin level, and ${\gamma}-GTP$, ALT, AST and ALP activities.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.51-56
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• 2002

This study was carried out to develop a traditional functional beverage by using hot-water extraction of dried peels of Korean tangerine. The pH of the hot-water extracts of dried tangerine peels decreased as the extraction time increased. The acidity and viscosity of the extracts increased as the extraction time increased. The antioxidative activity of the extracts during the extraction was monitored by measuring the electron donating ability. The electron donating abilities of the extracts were in the range of 80.93-83.27%. Extraction time did not affect the antioxidative activity of the extracts. The fibrinolytic activity of the extracts increased as the extraction time increased. The pH of the beverage made with the peel extract was not affected by the extraction time and the kind of sweetener added. The viscosity of the beverage increased as the extraction time increased. In sensory evaluation the highest score was obtained in the beverage samples made with the ones extracted for 180 min and added with sugar. The aboveresults indicate that the dried peel of Korean tangerine can be used as a functional material in beverage industry.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.290-296
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• 2006

Crossbred pigs (female, 198 days old, $102{\sim}118kg$, Tamra Marketing Farm) were fed a diet supplemented with tangerine peel fer an extended period to study its effect on the physicochemical properties and palatability of the pork. The samples for this study consisted of the pork from pigs fed a diet without tangerine peel (T0), and the pork from pigs fed a diet containing 8% tangerine peel during the entire breeding period, from early pregnancy through the finishing period (T1). The pH Hunter's $L^*$ value, water holding capacity, freezing loss, thawing loss, cooking loss, hardness, springiness, cohesiveness, sensory raw meat color and cooked meat palatability of loin and belly were not significantly different between T0 and T1 pork (p>0.05). However, the Hunter's $a^*\;and\;b^*$ value, gumminess, shear force value (SFV) and smell were significantly higher in meat from loin of T1 than T0 pigs (p<0.05). Thus T1 pork exhibited an improved SFV, DPPH reduction and aroma of cooked belly meat (p<0.05).

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.151-160
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• 1998

Tangerine peel is mostly discarded as waste in citrus processing. However, tangerine peel contains besides dietary fibers bioflavonoids such as naringin and hesperidin which act as antimicrobials and blood pressure depressants, respectively. A continuous membrane separation process was optimized for the production of bioflavonoids relative to feed flow rate, transmembrane pressure, temperature, and pH. The tangerine peel was blended with 7.5 times water volume and the extract was prefiltered through a prefiltration system. The prefiltered extract was ultrafiltered in a hollow fiber membrane system. The flux and feed flow rate didn't show any apparent correlation, but we could observe a mass-transfer controlled region of over 8 psi. When temperature increased from $9^{\circ}C\;to\;25^{\circ}C$, the flux increased about $10\;liters/m^2/min\;(LMH)$ but between $25^{\circ}C\;and\;33^{\circ}C$, the flux increased only 2 LMH. At every transmembrane pressure, the flux of pH 4.8 was the most highest and the flux at pH 3.0 was lower than that of pH 6.0, 7.0, or 9.0. Therefore, the optimum operating conditions were 49.3 L/hr. 10 psi, $25^{\circ}C$, and pH 4.8. Under the optimum conditions, the flux gradually decreased and finally reached a steady-state after 1 hr 50 min. The amount of dietary fibers in 1.0 g retentate in each separation step was analyzed and bioflavonoids concentration in each permeate was measured. The contents of total dietary fiber in the 170 mesh retentate and soluble dietary fiber in the prefiltered retentate were the highest. Naringin and hesperidin concentration in the permeate were $0.45{\sim}0.65\;mg/g\;and\;5.15{\sim}6.86\;mg/g$ respectively, being $15{\sim}22$ times and $79{\sim}93$ times higher than those in the tangerine peel. Therefore, it can be said that PM 10 hollow fiber membrane separation system may be a very effective method for the recovery of bioflavonoids from tangerine peel.

• Journal of Nutrition and Health
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• v.28 no.9
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• pp.834-845
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• 1995

This study was conducted in order to establish an in vitro method simulating the physiological function of fibers along the large intestine of humans. Commercial fibers including guar gum, apple pectin, citrus pectin, CM-cellulose, alginic acid and $\alpha$-cellulose, and dietary fiber residues obtained from rice bran, barley, soybean, Korea cabbage, apple, tangerine and sea mustard were employed to determine the water-holding capacity, weight of hydrated residue and fiber content after anaerobic fermentation using human fecal inoculum for 24 hours, followed by dialysis under osmotic suction pressure. The weight of hydrated residue in commercial fibers was in the decreasing order of CM-cellulose > alginic acid, $\alpha$-cellulose > apple pectin, citrus pectin > guar gum and that in food fiber residues was in the decreasing order of rice bran, sea mustard > soybean > tangerine, Korean cabbage > barley > apple. It was demonstrated that the larger the weight of hydrated residue was, the more the weight of human stool increased. Consequently this in vitro method can be used as a preceeding test before undertaking animal or human experiment to predict the physiological effects of fiber residues from diverse food samples as well as commercially refined fibers.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2005.09a
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• pp.124-132
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• 2005