• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.343-349
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• 2011

The chemical composition and antioxidative activity of kiwifruit varieties in Jeju, such as Jecy Gold (Actinidia chinensis var. 'Jecy Gold'), Halla Gold (A. chinensis var. 'Halla Gold'), Jecy Sweet (A. deliciosa var. 'Jecy Sweet') and Hwabuk 94 (A. deliciosa var. 'Hwabuk 94') were investigated. The crude protein, crude lipid, and pH showed no differences among variety and maturity whereas the moisture contents showed differences among the variety and maturity. Jecy Sweet in mature stage showed the highest values in soluble solid, crude protein, crude lipid, and crude ash. The changes in chemical components of kiwifruit by maturity stage were as follows: during ripening, the glucose and the fructose contents increased considerably with the decrease of sucrose content. Potassium, phosphorus, sodium, and magnesium were estimated as the major minerals in kiwifruit and Jecy Sweet contained the highest amounts of potassium and magnesium. At maturity stage, ascorbic, malic and lactic acid were increased with the decrease of citric acid content. The polyphenol contents were 26.81~56.10 ${\mu}g/g$ and 8.64~26.45 ${\mu}g/g$, respectively, in immature and mature fruits. During ripening, the polyphenol content was decreased. The DPPH radical scavenging activity of methanol extracts were 84.47~89.37% and 43.94~76.96% at 500 ppm, respectively, in immature and mature fruits. The immature varieties of kiwifruit have a high DPPH radical scavenging activity. Therefore the chemical composition and physiological activity of kiwifruit was affected by variety and maturity.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.625-633
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• 2015

Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at $-20^{\circ}C$ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.739-742
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• 2010

In order to select a superior yeast, 8 kinds of commercial active dry yeasts (Lalvin 1116, Lalvin 1118, Lalvin D-47, Lalvin Bourgovin, Parisienne, Fermivin, Red Star Monrachet, and Red Star Premier Cuvee) were utilized for omija wine fermentation. During fermentation, the physicochemical characteristics and sensory properties of the various omija wines were evaluated. According to the results, pH and titratable acidity were in ranges of 3.0-3.3% and 1.8-2.4%, respectively. Sugar content was $24^{\circ}Bx$ at early fermentation and changed to $8.4-10.2^{\circ}Bx$ at 24 days of fermentation. While the omija wines fermented by Lalvin D-47 and Red Star Premier Cuvee showed the highest alcohol contents (13.0%), the omija wine fermented by Parisienne showed the lowest alcohol content (10.8%). The omija wine fermented by Lalvin 1118 had an alcohol content of 12.0% and showed the lowest yeast count of 5.8 log CFU/mL. Hunter's values (L, a, and b) were all different among the 8 omija wines. Moreover, the omija wine fermented by Lalvin 1118 showed the highest scores for taste ($6.75{\pm}1.68$), swallowing ($6.65{\pm}1.50$), and overall acceptability ($6.70{\pm}1.34$). It is concluded that Lalvin 1118 was the best yeast among 8 tested commercial active dry yeasts, having a high potential for omija wine fermentation.

• Journal of Wetlands Research
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• v.18 no.4
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• pp.386-393
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• 2016

Agricultural ecosystem is recognized as a space for providing a variety of services, in addition to the food production that it originally encompassed, such as water purification, biological habitat, air purification, soil conservation, and landscape development. The construction of greenhouses in agricultural landscapes can cause deterioration of ecosystem services because of the increase of impermeable area and loss of biological habitats. This study aimed to compare insect diversity between different types of constructed greenhouses and paddy ecosystems. The target study area was selected by considering the distribution status of horticultural complexes and was classified as Single Vinyl Greenhouse, Multi Vinyl Greenhouse or Glass Greenhouse and they were compared with four paddies. The study locations were in Gu-Mi, Bu-Yeo, Ginje and Jin-Ju. A total of 2,333 individual insects belonging to 9 orders, 38 families, 76 genus, and 80 species were collected. The composition of orders was Hemiptera (22.37%), Coleoptera (18.42%), Hymenoptera (14.47%), Orthoptera (11.84%), and Diptera (10.53%). The average number of collected species were in the order Paddy (39.38 species) > Single Vinyl Greenhouse (35.50 species) > Multi Vinyl Greenhouse (22.50 species) > Glass Greenhouse (24.00 species). The Diversity Index (H') was Paddy (4.76) > Single Vinyl Greenhouse (4.57) > Multi Vinyl Greenhouse (4.12), and Glass Greenhouse (4.12). The Richness Index (RI) was Paddy (7.72) and Single Vinyl Greenhouse (7.03) > Multi Vinyl Greenhouse (4.99) and Glass Greenhouse (5.32). From our results, it can be seen that the biological diversity features of insects decreased when greenhouses are constructed.However, Single Vinyl Greenhouse is noted to promote insect diversity more than that by Multi Vinyl Greenhouse and Glass Greenhouse. Hence, when constructing greenhouses, it is necessary to consider insect habitat to conserve insect diversity.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.12-18
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• 1983

Changes in the quality and amino acid composition of soymilk prepared from soaked and germinated soybeans were investigated. Soybeans were soaked in water for 3 hrs and germinated at $18{\pm}1^{\circ}C$ for 5 days followed by water extraction at room temperature, and then the soymilk was boiled for 30 min. The initial yields of total solid and protein after soaking were 80.7% and 88.6%, respectively and decreased slowly during germination. A slow decrease in lipids and a rapid reduction in total sugar content were found during germination. The change in protein fraction content of soymilk showed an initial increase followed by a gradual decrease. The intrinsic viscosity increased rapidly after 3 days of germination to maximum value at 4th day, then decreased. The amino acid composition of protein fraction of soymilk showed little change while that of nonprotein fraction changed significantly. After 4 days of germination, aspartic acid and alanine increased more than twice, and methionine and tyrosine decreased to half of their initial composition in soymilk prepared from soaked soybean.

• Korean Journal of Environmental Biology
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• v.17 no.4
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• pp.529-541
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• 1999

In order to elucidate characteristics of water quality, investigation of monthly dynamics of environmental factors and algal populations at major four stations of the mid and lower part in Taechong Reservoir was performed from June 1998 to June 1999. Water temperature, DO and pH were ranged 5.3~27.7$^{\circ}C$, 6.2~13.8 mgO$_2$/1 and 6.4~9.5, respectively. Those were varying as the season changes. Among inorganic nitrogen nutrients, NH$_4$was ranged from 5.5% to 7.2% of NO$_3$and NO$_3$was almost same through the seasons except summer in which it was low. SRP and SRSi were increased in summer when the blue-green algae became dominant. Those were decreased as the cell density of diatom increased when the water temperature dropped. Therefore SRSi was considered to be another important nutrient factor contributing to the increment of biomass of freshwater algae as well as SRP. Average chi-$\alpha$ concentration ranged from s to 12 $\mu$g/1 and in the lower part or the reservoir, the lowest was found. Moreover, there were remarkable increment in summer when TN/TP ratio were decreasing from relationships between TN/TP ratio and chi-$\alpha$ concentration. Annual mean ratio of TN/TP ratio was relatively high as the value was 110, which was relatively high, and it showed that P is the dominant factor in the algal growth. The dynamics of phytoplankton were simply dominated by a few species seasonally. In summer, blue -green algae such as Anabaena, Microcystis and Oscillatoria were dominant and algal bloom of blue -green began from early summer, sustained to late autumn. The average standing crops of A. spiroides v. crassa, M. aeruginosa and O. limosa were ranged 0.3~2.0$\times$10$^4$cells/ml, 6.4$\times$10$^2$~1.0$\times$10$^4$cells/ml and 4.6$\times$10$^3$~1.6$\times$10$^4$cells/ml, respectively. In winter, diatom Stephanodiscus was considered to be an important species whose average standing crops of Stephunodiscus was 4.9$\times$10$^2$cells/ml from November to April of the next year and the highest was 1.3$\times$10$^3$cells/ml in January.

• Korean Journal of Soil Science and Fertilizer
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• v.11 no.1
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• pp.17-24
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• 1978

A field experiment was conducted on a soil where habitual zinc deficiency has been observed, to investigate the effectiveness of two forms of zinc containing fertilizers: zinc enriched fused phosphate and zinc enriched compound fertilizer. The result of present study is summarized as following. 1. The sail used for the study contained relatively large amount of 1N $CH_2COONH_4$ extractable Ca and the pH was 7.03. Available Zn extracted by 0.1 HCl and available $SiO_2$ extracted by NaOAc were 3.35 ppm and 67.7 ppm respectively. 2. In control plots Zinc content of rice plant measured at 20 days after transplanting was 22-23 ppm, which was a little higher than the critical level (20ppm). But at harvesting stage it dropped to 15ppm. 3. The ratios of $P_2O_5/Zn$ and N/Zn tended to lower as the zinc applied to the soil increased. 4. Application of Zinc clearly increased the number of tillers and plant height as compared to the control. It was also observed that the plots received znic headed and matured earlier compared to the control plots by two weeks. 5. Application of zinc increased all of the yield components and the yield of rice. However, there were no statistical differences in yield and yield components among the forms and levels of zinc fertilizers.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.850-856
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• 2013

This study was conducted to determine the effects of physical treatments for quality of wet noodles. Noodles were being tried with a microwave (for 1 min), an autoclave (for 30 or 50 min), and both autoclave and microwave (for 30/1 min or 50/1 min). The results showed that the pH levels were slightly decreased after treatments of autoclave and autoclave/microwave. The moisture contents were considerably decreased as compared to the control except autoclave (50 min). After all treatments, the lightness was decreased in all samples, but, redness was increased (except microwave) and the yellowness was increased after autoclave (50 min) and autoclave/microwave (50/1 min). Texture was increased as compared to the control except microwave. In the sensory evaluation, the noodles treated with microwave, autoclave (50 min), and autoclave/ microwave (50/1 min) showed a high score in overall preference. From these results, both the autoclave and microwave methods can be applied to the wet noodles without diminishing its quality to a great extent.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.72-82
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• 2024

This study aimed to develop a scientifically and systematically standardized xylooligosaccharide analytical method that can be applied to products with various formulations. The analysis method was conducted using HPLC with Cadenza C₁₈ column, involving pre-column derivatization with 1-phenyl-3-methyl-5-pyrazoline (PMP) and UV detection at 254 nm. The xylooligosaccharide content was analyzed by converting xylooligosaccharide into xylose through acid hydrolysis. The pre-treated methods were compared and evaluated by varying sonication time, acid hydrolysis time, and concentration. Optimal equipment conditions were achieved with a mobile phase consisting of 20 mM potassium phosphate buffer (pH 6)-acetonitrile (78:22, v/v) through isocratic elution at a flow rate of 0.5 mL/min (254 nm). Furthermore, we validated the advanced standardized analysis method to support the suitability of the proposed analytical procedure such as specificity, linearity, detection limits (LOD), quantitative limits (LOQ), accuracy, and precision. The standardized analysis method is now in use for monitoring relevant health-functional food products available in the market. Our results have demonstrated that the standardized analysis method is expected to enhance the reliability of quality control for healthy functional foods containing xylooligosaccharide.

• Korean Journal of Weed Science
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• v.32 no.1
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• pp.1-9
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• 2012

This study was conducted to survey vegetation changes and soil characteristics in Saemangeum new reclaimed tidal land. Soil salinity in border area to tidal land was 22.3 dS $m^{-1}$ but showed 1.1~3.44 dS $m^{-1}$ over the distance of 2 km from border line. The vascular plants in survey sites were recorded as total 26 taxa in 6 families. The frequency of species appearance of Aster tripolium, A. subulatus var. sandwicensis were highest by 61.5 and that of Phragmites communis, Puccinellia nipponica were 53.8. The almost vegetations occurred in the patch which range of soil salinity 14 dS $m^{-1}$ were halophytes as Salicornia europaea, Suaeda asparagoides, S. japonica. As lowed soil salinity as 6.7 dS $m^{-1}$, mixed vegetation of halophytes with P. communis, P. nipponica, Carex pumila were occurred. Dominant species in the range of 3.0 dS $m^{-1}$ area were A. subulatus var. sandwicensis, P. communis, Echinochloa spp., Zoysia sinica and Conyza canadensis. Biomass production was the highest in the area of dominant vegetation with P. communis, and mixed zone with P. communis and Aeschynomene indica are followed. The correlation between vegetation biomass and soil salinity, soil pH and dominance index of vegetation were negative. But that of vegetation biomass and soil organic content were positive.