• Food Science of Animal Resources
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• v.23 no.4
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• pp.321-326
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• 2003

The objectives of this study were to develop restructured meat products(RMPs) using a transgluta-minase(TGase) and to improve the textural characteristics of RMPs manufactured with pale, soft, exudative(PSE) pork hams. The pH values of RMPs with PSE and normal pork were 5.94 and 6.07, respectively, and their water activity value was approximately 0.981. The RMPs had 70∼72％ moisture, 4∼5％ fat, 19∼20％ protein, and approximately 3％ ash contents. No differences in pH, water activity, chemical composition, and hunter color values were observed between RMPs manufactured with normal and PSE pork(p＞0.05). However, RMPs containing PSE pork hams had higher drip loss(％)(p＞0.05) than those with normal pork hams after 10 days of refrigerated storage. Although no differences were observed in the texture profile analysis(TPA) hardness and sensory evaluation, RMPs with PSE pork hams tended to have more pores and lower binding capacity those with normal pork. This result indicated that additional substrates or longer tumbling time(＞4 hr) for the manufacture of RMPs containing PSE pork were required for the products to have similar palatability to those with normal pork.

• Journal of the Korean Home Economics Association
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• v.28 no.4
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• pp.41-50
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• 1990

Soy protein was isolated from Korean soy bean 'Chang ryub' and chemically modified with succinic anhydride. Functionality of the soy protein isolate(SPI), succinylated SPI(SPPI), and PP590(commercial) at various pH were investigated. The mechanical and sensory properties of soy bean curds made from several mixing ratio of succinylated soy bean milk were observed. The solubility of SPI significantly increased with succinylation. The solubility of PP590 was lower than that of SSPI. The solubility of SPPI increased significantly in 0.03M CaCl2 solution. The emulsifying activity of SSPI increased. On the range of pH above pI the emulsifying activity of PP590 was higher than that of SPI. There was no difference in emulsion stability among the groups. The foam expansion capacity of SPPI increased at higher pH than pI but the foam stability decreased significantly above pH 9. Mechanical texture profile analysis revealed the modified soy bean curds had the lower hardniss, chewiness and cohesiveness with increased modification. The mechanical characteristics of modified soy bean curds revealed generalized Maxwell Model of 7-elements or 5-elements. In sensory evaluation, the hardness, the springiness and acceptability of modified soy bean curds were lower significantly than those of control soy bean curd.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.2
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• pp.65-72
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• 2008

Vinegar and/or sake are often added for preservation hurdle in Korean seasoned beef product, affecting sensory quality. Sous vide packaging formerly developed requires optimization of formulation recipe in these ingredients. Therefore this study looked into the effect of vinegar and sake on the sensory quality attributes by response surface methodology. The addition of vinegar lowered the product pH significantly but sake addition did increase it slightly. Water activity did not change with the addition of these. Ten day storage at $8^{\circ}C$ did not make any significant changes in salt content and water activity. The added vinegar and/or sake in the formulation degraded the hedonic sensory scores of the product. The storage of the product made the degradation effect less pronounced. For the stored product the effect of sake on taste, texture and flavor was greater than that of vinegar. The respective addition of vinegar and sake less 4.0 and 4.5% could maintain the required sensory quality and thus was suggested in this study as their affordable use level for preservation hurdle.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.733-740
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• 2015

This study was performed to examine the functional and quality characteristics of rice cookies with added Ligularia fischeri (Ledeb.) Turcz. powder. Rice cookies were prepared with different amounts (0%, 0.5%, 1%, 1.5% and 2% to the flour quantity) of Ligularia fischeri powder. The antioxidant activities of Ligularia fischeri powder, specifically the total phenolic content, DPPH free radical scavenging activity and reducing power were found to be 212.19 mg GAE/g, $11.78{\mu}g/mL$11.78 ($IC_{50}$), and 2.33 (O.D.), respectively. The antioxidant activities of the rice cookies with added Ligularia fischeri powder increased with increasing concentrations of Ligularia fischeri powder. Regarding the hunter's color value of rice cookies with added Ligularia fischeri powder, L (lightness) and a (redness) values decreased (p<0.001) with increasing concentrations of Ligularia fischeri powder, whereas b (yellowness) values increased (p<0.01). The consumer acceptability score for the 3% Ligularia fischeri rice cookie groups ranked significantly (p<0.001) higher than the other groups in color, flavor, taste, texture and overall preference. These results suggest that Ligularia fischeri powder will be useful as a functional food resource with antioxidant activities.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1087-1095
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• 2017

We examined the quality characteristics of pound cake with prepared Aronia melanocarpa powder, which included the physical characteristics, antioxidant activity and sensory evaluation in this study. Pound cakes were prepared with various ratios of Aronia powder (0, 5, 10, 15, 20%). No significant difference in loss rate or weight was found from increased Aronia powder concentration. The color of pound cake was darker and reddish with the addition of Aronia powder. Lightness (L) and yellowness (b) significantly decreased with the addition of Aronia powder, whereas redness (a) increased (p<0.05). the qualities of hardness, cohesiveness, gumminess and chewiness of the pound cake prepared with the addition of Aronia powder were significantly increased when compared to control(p<0.05), with exception of 20% addtion. Total phenolic contents and DPPH radical scavenging activity was significantly elevated by the addition of Aronia powder(p<0.05). The pound cake with 10% Aronia powder showed the strongest positive sensory properties with regard to taste and overall palatibility. These results suggest that the addition of 10 % Aronia to pound cake batter could well serve to improve the overall quality, texture and taste of the final product.

• Mycobiology
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• v.47 no.3
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• pp.329-334
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• 2019

Streptomyces blastmyceticus strain 12-6 was isolated from a forest soil sample of Cheonan area on the basis of strong antifungal activities against plant pathogenic fungi. Butanol extracts of the cultural filtrates were active against C. acutatum, C. coccodes, C. gloeosporioides, F. oxysporum, and T. roseum. Active fractions were prepared by thin layer chromatography using silica gel plate; 12-6-2 ($R_f$ 0.36), 12-6-3 ($R_f$ 0.44). Scanning electron microscopy showed that the active fractions caused a change in surface texture of fungal spores from smooth surface to wrinkled surface. The lethal effect on the spores of the active fractions varied from 56% to 100%. It was shown that the spores of C. acutatum were more sensitive to the antifungal fractions than the spores of F. oxysporum. Fluorescence staining using TOTO-1 indicated that the antifungal fractions could make the spores more sensitive to the fluorescence dye. Thus, it was suggested that antifungal agents prepared in this study exhibited the antifungal activity by damaging the plasma membrane of both fungal spores and hyphae. Identification of antifungal agents in the active fraction using GC-MS analysis revealed the presence of cyclo-(Leu-Pro) and 9-octadecenamide as major components that have already been known as antifungal substances.

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.821-827
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• 2018

Ecklonia cava which is a kind of phaeophyta and belongs to Laminariales Alariaceae is a perennial seaweed distributed over Jeju and Dokdo islands. The purpose of this study evaluate antioxidant activities of Ecklonia cava crackers. Crackers were prepared with different measurements (0, 2, 4, 6, 8 g) of Ecklonia cava; indicated as S1, S2, S3, S4 and S5, and are used to examine and compare antioxidant activities, and quality characteristics. Ecklonia cava powder was used, after being extracted with 70% ethanol in hot water and done in freeze dehydration. To examine antioxidant activities of Ecklonia cava and cracker, DPPH radical scavenging activity, total phenolic and reducing power were tested. Total phenolic content was 36.86 mg GAE/g. DPPH radical scavenging activity and reducing power showed good vitality as amounts of Ecklonia cava powder increased (p<0.001). pH level decreased as amounts of power increased. L (lightness) values and b (yellowness) values decreased with an increased concentration of Ecklonia cava powder (p<0.001), whereas (redness) values didn't show tendency. S5 indicated the lowest spreadness. According to sensory evaluation, S4 (6 g) was preferred the most in terms of color, flavor, taste, appearance, texture, and overall palatability. Results suggest that Ecklonia cava powder has antioxidant effect and is useful as a functional food resource.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.756-761
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• 2009

The objective of this study was to assess the quality characteristics of almond Dasik prepared with the addition of purple sweet potato powder (PSPP). Five different levels (0, 5, 10, 15, and 20%) of PSPP were added and the physicochemical properties of the Dasik were examined. Crude protein and crude fat contents decreased as the level of PSPP increased (p<0.05). The Hunter L-value decreased while the a-value increased as the PSPP level increased. Texture measurements showed that the addition of PSPP increased hardness, cohesiveness, and brittleness. Total polyphenol content and antioxidant activity were assessed in terms of estimating the functionality of the Dasik. The results showed that incorporating PSPP into the Dasik provided higher polyphenol content and antioxidant activity compared to the control Dasik (p<0.05). The results of a consumer acceptance test revealed that the Dasik sample made with 15% PSPP was most preferred and the 20% sample was the least preferred. Therefore, it is suggested that purple sweet potato powder can be incorporated into Dasik up to 15% without reducing its quality.

• Korean Journal of Soil Science and Fertilizer
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• v.17 no.1
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• pp.77-81
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• 1984

Paddy soil samples were collected from the plow layers of 19 soil series distributed in Yeongnam district to determine the relationship between soil urease activity and other soil characteristics. The results obtained were summarized as follows: 1. Simple correlation analyses showed that the urease activity was positively related with available $P_2O_5(r=.844^{**})$, potassium activity ratio($r=0.762^{**}$), available $SiO_2(r=.580^{**})$ and $SiO_2$/O.M ratio($r=0.591^{**}$). 2. Among soil chemical properties which had positive linear correlations with soil urease activity, the content of available $P_2O_5$ in soil had the highest contribution to the multiple regression equation of soil urease activity. 3. The activity of soil urease was especially lower in sandy texture than in clayey paddy soils, and a tendency was observed that the heavier soil textures the higher activity of soil urease. 4. Relatively well drained soils had the higher activity of soil urease while the soils in "poorly drained" had remarkably lower activity of soil urease. 5. The soils in higher classes of paddy soil equitability group had higher activities of soil urease.

• Journal of Korean Society of Forest Science
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• v.87 no.1
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• pp.106-112
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• 1998

This study was conducted to figure out the relationships among soil chemical properties and bacterial biomass related to denitrification and sulfur-reducing and the activity of dehydrogenase, and ultimately to consider the usefulness of dehydrogenase activity as a tool for evaluating the dynamics of forest soil ecosystem. Four sites were selected for the collection of soil samples within two regions(Onsan industrial estate as a polluted region and Mt. Mani at Kanghwa island as a clean area) with two forest types (coniferous and deciduous stands). The soils of Mt. Mani showed higher amount of organic matter, total nitrogen and available phosphorus than those collected from Onsan industrial estate, which indicated that the soils were more beneficial for microbial growth than those of Onsan. The dehydrogenase activity was more sensitive than the denitrifying bacteria or sulfur-reducing bacteria since the activity was significantly different between the regions and season while the two bacterial biomass were not significantly different between the two regions. In addition, the dehydrogenase activity showed relatively high correlation coefficients with organic matter(r=0.53, p=0.004), total nitrogen(r=0.41, p=0.008) and C/Ava. P-ratio(r=-0.52, p=0.001), which was thought to be closely related with microbial activity. Thus, the dehydrogenase activity was thought to be a useful index of soil ecosystem dynamics with considering that the technique need to be applied with the same soil texture for the comparison of the activity as other researchers indicated.