• Journal of Animal Science and Technology
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• v.46 no.4
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• pp.667-676
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• 2004

Yogurt was prepared from skim milk added with 1, 2, 4 or 6% of rice- or skim milk powders and commercial lactic acid bacterial starters. Changes in pH, titratable acidity, viable cell counts, viscosity, organic acid contents and carbohydrates during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as rice- and skim milk powders for yogurt manufacture was selected. Fermentation properties of yogurt added with rice and skim milk powders were studied. The control yogurt reached pH 4.5 after 10 hours of fermentation, whereas the samples added with 4 or 6% rice powders reached pH 4.5 in 6 hours and those added with skim milk powder reached in 8 hours. After 4 hours of fermentation, the control yogurt reached a titratable acidity at 1.0 %, whereas other samples exceeded 1.0%. After 4 hours of fermentation, the viable cell counts in the samples added with 4% rice powders were the highest. At the level of 4% rice powders, the curd viscosity decreased. Except for the sample added with 6% skim milk powders, all the samples produced higher lactic acid during fermentation, and galactose level in yogurt was the highest when added with 4% rice powder or 6% skim milk powder. In overall sensory evaluation using 5 parameters, the sensory scores of all the yogurts were not significantly different. However, the sample added with 4% skim milk powders was the best for color and overall acceptability. The sample added with 4% rice powders was the best for the flavor and texture. From this experiment, the optimun level of additives such as rice or skim milk powders was selected to be 4%.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.4
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• pp.437-446
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• 2012

As a part of establishing suitability classification for forage production, use of the national soil and climate database was attempted for Italian ryegrass (Lolium multiflorum Lam., IRG) in Gangwon Province. The soil data base were from Heugtoram of the National Academy of Agricultural Science, and the climate data base were from the National Center for Agro-Meteorology, respectively. Soil physical properties including soil texture, drainage, slope available depth and surface rock contents, and soil chemical properties including soil acidity and salinity, organic matter content were selected as soil factors. The crieria and weighting factors of these elements were scored. Climate factors including average daily minimum temperature, average temperature from March to May, the number of days of which average temperature was higher than $5^{\circ}C$ from September to December, the number of days of precipitation and its amount from October to May of the following year were selected, and criteria and weighting factors were scored. The electronic maps were developed with these scores using the national data base of soil and climate. Based on soil scores, the area of Goseong, Sogcho, Gangreung, and Samcheog in east coastal region with gentle slope were classified as the possible and/or the proper area for IRG cultivation in Gangwon Province. The lands with gentle or moderate slope of Cheolwon, Yanggu, Chuncheon, Hweongseong, Pyungchang and Jeongsun in west side slope of Taebaeg mountains were classified as the possible and/or proper area as well. Based on climate score, the east coastal area of Goseong, Sogcho, Yangyang, Gangreung and Samcheog could be classified as the possible or proper area. Most area located on west side of the Taebaeg mountains were classified as not suitable for IRG production. In scattered area in Chuncheon and Weonju, where the scores exceeded 60, the IRG cultivation should be carefully managed for good production. For better application of electronic maps.

• Journal of Dairy Science and Biotechnology
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• v.30 no.1
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• pp.1-10
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• 2012

The objective of this study was to evaluate the rheology and sensory properties of Mozzarella cheese manufactured by the traditional method and by an ultrafiltration technique and to attempt to develop a new type of Mozzarella cheese. We noted 3 observations. (1) The initial pH observed for raw milk and retentate of ultrafiltration (CF 2 and CF 3) did not vary much. However, there was a significant difference in the pH at stretching. The initial TAwas significantly different between the raw milk and retentate obtained by ultrafiltration (CF 2 and CF 3). However, no differences were observed in TA at stretching. (2) The predicted yield (Y50), adjusted to 50% total solids (TS), was affected by the concentration factor, fat content, and addition of starter and rennet. The Y50 increased with the concentration factor. 3) Hardness, elasticity, cohesiveness, and brittleness were affected by fat content, and addition of starter and rennet. The hardness, elasticity, and brittleness of Mozzarella cheese made from the retentate of ultrafiltration (CF 2 and CF 3) were higher than in Mozarella cheese made by the traditional method; however, the cohesiveness decreased during storage at $4^{\circ}C$ over a period of 3 months. (4) Flavor, body texture, appearance, color, and firmness decreased with bacterial count, fat content, and addition of starter and rennet. The results of the sensory evaluation of the Mozzarella cheese made from the retentate of ultrafiltration (CF 2 and CF 3) changed during storage at $4^{\circ}C$ over a 3-month period.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.166-174
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• 2006

To determine the proper processing and storage conditions, physico-chemical, microbial and sensory properties of venison jerky under different dry times were measured during storage at $30^{\circ}C$ for 28 days. Samples were dried for 3 hr (T1), 4 hr (T2) and 5 hr (T3) at $75^{\circ}C$ in the smoke chamber, respectively. The pH of T1 was slightly lower than those of T2 and T3 as storage time increased. As dry and storage time increased, TBARS of T2 and T3 were significantly higher (p<0.05) than that of T1. In meat color, $L^*$ values of T3 showed slightly higher than those of T1 and T2, while at values were not clearly tendency by the passage of storage time. $b^*$ values of T2 and T3 were higher than that of T1. The water activity were significantly lower (p<0.05) in ,the order of T3$log_{10}$ CFU/g until 28 days and its number were accepted by sensory evaluation. In conclusions, T2 and T3 showed slightly high overall acceptability and lipid oxidative stability compared to T1 conditions. These results indicated that longer dry time ($4{\sim}5 hr$) of venison jerky would be better characteristics as compared to shorter dry time (3 hr) with increased storage time at $30^{\circ}C$.

• Journal of Life Science
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• v.20 no.1
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• pp.55-59
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• 2010

In this study, the physicochemical and sensory characteristics of chicken press ham not fed with citrus byproduct (T0) and fed with citrus byproduct (T1) were compared. There was not a significant difference in moisture, crude protein, crude fat, crude ash, crude fiber, Hunter's $L^*$ (lightness), $a^*$ (redness), $b^*$ (yellowness), hardness, springiness, cohesiveness, gumminess, chewiness, shear force, water holding capacity and pH between T0 and T1. There was not a significant difference between T0 and T1 in terms of the chicken ham's VBN (volatile basic nitrogen) content for the first three weeks of storage, but after the fourth week of storage, the VBN content was 15.1 and 13.7 mg% for T0 and T1, respectively, which implies that feeding citrus byproduct significantly reduced the VBN content. There was not a significant difference between T0 and T1 in terms of the chicken press ham's TBARS (2-thiobarbituric acid reactive substances) value for the first two weeks of storage. However, the TBARS value was 0.31 and 0.22 mg malonaldehyde/kg for T0 and T1 during the third week of storage, and 0.49 and 0.32 mg malonaldehyde/kg for T0 and T1 during the fourth week of storage. There was not a significant difference between T0 and T1 in terms of the chicken press ham's TPC (total plate counts) for the first three weeks of storage, but after the fourth week of storage, the TPC was 4.96 and 4.72 log CFU/g for T0 and T1, respectively, which implies that T1 showed a significantly lower TPC than T0. T1 showed significantly higher aroma, taste, and palatability of the chicken press ham than T0, but there was a not significant difference in texture and juiciness between T0 and T1.

• The Korean Journal of Mycology
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• v.39 no.3
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• pp.164-170
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• 2011

Amanita hemibapha is a kind of mycorrhizal mushroom which has a relation with host plants and environmental factors. For the purpose of studying the relationship between environmental factors and mushrooms, in this study we conducted to investigate the soil physicochemical properties, the distribution of plants and the diversity of mushrooms in Gwangyang, Chungdo and Daegu. Soil texture in habitate of Amanita hemibapha was Sandy Loam and Sandy Clay Loam which contains a high rate of sand. Soil pH was approximately 5.0 in all study sites. Total nitrogen contents, C/N ratio and available phosphate($P_2O_5$) were the highest at the Chungdo. However, Gwangyang and Chungdo represent similar Cation Exchange Capacity(C.E.C) and Daegu has much less than other areas. Exchangeable cations, $Ca^{2+}$ content was higher at Gwangyang and Chungdo than Daegu and $Na^+$ content was the highest at Chungdo among three sites. Daegu has much $Mg^{2+}$ contents followed by Chungdo and Gwangyang. Interestingly, $K^+$ content listed in reverse order of $Mg^{2+}$ at Gwangyang, Chungdo and Daegu. The main woody plants in study sites are confirmed as Carpinus laxiflora, Quercus mongolica, Q. serrata and Pinus densiflora. Quercus species are found as a common species in three study sites. Lastly, 8 family and 12 species of mushrooms are emerged in Gwangyang, also 8 family and 12 species and 5 family and 10 species are found in Chungdo and Daegu, respectively. Amanita pantherina, Boletus edulis, Tylopilus felleus and Marasmius maximus, which found in study sites, are also kind of mycorrhizal mushroom same as A. hemibaph. By using correspondence analysis, Q. mongolica, Q. serrata, Q. variabilis and C. laxiflora are expected to as a host plant of A. hemibapha.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.367-380
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• 2010

Various contents of Rosa rugosa Thunb. fruit(0, 10, 20%), which is grown along the seashore of Gangwon province, were applied to apple jams having different sugar concentrations(20, 40, 60%). The resulting jams were analyzed using a sensory scoring test as well as a response surface methodology to identify the optimum conditions for the preparation of high-preference apple jams. The sensory properties based on sense of sight, smell and taste appeared to be linked to the sugar contents. It could be attributed to the presence of flavor compounds and pigments generated from the caramelization of sugar molecules during heat processing. On the other hand, rheological properties such as viscosity and spreadability were associated with Rosa rugosa fruit content, which was also verified by textural analysis of the jams. As the contents of Rosa rugosa increased, the hardness, gumminess, and chewiness of the jams decreased, which eventually might have contributed to the less thick and thus more spreadable sensory characteristics. Sensory evaluation revealed that apple jams were preferred when prepared with $\leq$10% of Rosa rugosa fruit and $\geq$55% of sugar contents. In particular, apple jams containing 10% Rosa rugosa and 60% sugar showed better mechanical qualities as well as higher sensory preference among 10 jams formulated using central composite design.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.103-108
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• 2008

To develop an optimal composite recipe for a functional abalone porridge including abalone viscera, this study investigated the effects of added viscera on the physical, textural and sensory characteristics of the porridge. Several kinds of abalone porridge were prepared with 1%, 2%, 3%, 4%, or 5% of the viscera (w/w) and with round rice, half rice, or ground rice. pH of the porridge with half and ground rice decreased with increasing amounts of the viscera. TBARS value increased with increasing size of rice and increased with increasing amount of the viscera in the porridge with round and ground rice. Yellowness of the porridge increased significantly by the addition of the viscra. Among the four textural properties, consistency and firmness increased with increasing size of rice; in contrast, viscosity and cohesivness decreased with increasing size of rice. However, textural properties of the porridge were not significantly different by the addition of the viscera. In the sensory evaluation, sensory scores of the porridge with round and half rice were higher than with round rice for texture, taste and total. In conclusion, concerning overall sensory evaluation, round rice porridge with 2% viscera, half rice porridge with 3% viscera and ground rice porridge with 4% viscera showed the best results, implying that developing functional abalone porridge using the viscera may be worthy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.426-434
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• 2011

In order to increase the use of rice, ginseng Garaedduks and Topokki were made and the physicochemical and sensory properties were investigated. Topokki and Garaedduks were added with 0, 1, 3 and 5% ginseng powder and stored at $20^{\circ}C$ for 48 hours. The moisture contents were not different to the increasing amount of ginseng powder and increasing storage time for 48 hours. The moisture content of Garaedduks for control and 5% added ginseng powder were 48.08% and 49.62%, respectively. The L value in color of uncooked ginseng Garaedduk decreased according to the added amount of ginseng powder, and the b value in color increased significantly according to the added amount of ginseng powder and during 48 hours storage at $20^{\circ}C$. Textural analysis, measured using a texture analyzer, of Garaedduk revealed that hardness, cohesiveness, chewiness decreased significantly and adhesiveness increased according to the added amount of ginseng powder. In sensory evaluation, 5% ginseng Garaedduk (uncooked, cooked) scored higher in overall acceptability than those of the other samples. In cooking properties, water absorption and solid contents increased according to the added amount of ginseng powder. Therefore, Garaedduk containing 5% ginseng powder was the most preferable. These results implied that the degree of retrogradation of ginseng Garaedduk might be low due to its high dietary fiber content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.338-345
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• 2009

Scaled-up low-trans shortening (LTS) was produced by lipase-catalyzed interesterification. Blend of rice bran oil (RBO), palm stearin (PS) and high oleic sunflower seed oil (HO) with 1:2:0.9 (w/w/w) ratio was interesterified using immobilized lipase from Thermomyces lanuginosus (TLIM) in the batch type reactor at $65^{\circ}C$ for 24 hr, and physicochemical melting properties of LTS were compared with commercial shortening. Solid fat content (SFC) of commercial shortening (used as control) and LTS was similar at 9.56 and 8.77%, respectively, at $35^{\circ}C$. Major fatty acids in LTS were C16:1 (33.7 wt%), C18:1 (45.7 wt%) and C18:2 (13.4 wt%). Trans fatty acid content in the commercial shortening (4.8 wt%) was higher than that of LTS (0.5 wt%). After reverse-phase HPLC analysis, major triacylglycerol (TAG) species in LTS were POO, POP and PLO. Total tocopherol, ${\gamma}$-oryzanol and phytosterol contents in the LTS were 12.37, 0.43 and 251.38 mg/100 g, respectively. Hardness of LTS was similar to that of commercial shortening. Also, x-ray diffraction analysis showed coexistence of ${\beta}'$ and ${\beta}$ form in the LTS.