• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.773-778
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• 2007

This study was performed to develop a more simple and convenient heat treatment process for increasing heating temperature than the traditional 9-times steaming process for Rehmanniae radix Preparata (R. radix P.). The R. radix was heated to various temperatures (110, 120, 130, 140 and $150^{\circ}C$) for different lengths of time (1, 2, 3, 4 and 5 hr). Chromaticity, free sugar, amino acid, catalpol and 5-HMF (5-hydroxy-methyl-2-furaldehyde) content of water extracts of R. radix P. were analysed. With increasing heating temperature and time, the L, a and b-value of samples gradually decreased. Fructose and glucose contents were increased to $120^{\circ}C$ for 5 hr (5.21 and 6.67%, respectively) with no changes afterward. Sucrose content was not detected after $130^{\circ}C$. Total amino acid was increased to $140^{\circ}C$ and decreased afterward. The maximum total amino acid content was 4,172 mg/100 g at $140^{\circ}C$ for 2 hr (R. radix L.: 3,029 mg/100 g). The catalpol was decreased to $130^{\circ}C$ for 1 hr and not detected afterward. The 5-HMF content increased with increasing heating temperature and time. The maximum content of 5.HMF was 2.5% in $150^{\circ}C$ for 5 hr. Hence, it can be suggested that the heat treatment at $130^{\circ}C$ for 2 hr or more is the most optimum processing conditions, instead of the traditional 9.times steaming process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.6
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• pp.693-698
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• 1999

To investigate changes of components in salt-fermented northern sand lance, Ammodytes personatus sauce during fermentation, various chemical properties were examined at 1$\~$3 months intervals during 18 months fermentation. The moisture content decreased slightly, but the content of VBN and crude protein, total nitrogen, amino nitrogen, degree of hydrolysis, and absorbance at 453 nm increased gradually during fermentation. On the other hand, ash content, pH, and salinity showed almost no change. The contents of total nitrogen, amino nitrogen, and degree of hydrolysis increased sharply until 6$\~$8 months fermentation and showed the gentle increment after that, The Hx and uric acid were the most abundant in ATP related compounds, ranging from $83.1\%$ to $92.9\%$, After 18 month of fermentation, sauce was rich in free amino acids, such as glutamic acid, alanine, Iysine, leucine, isoleucine, valine, aspartic acid in that order.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.2
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• pp.49-58
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• 1989

For the effective utilization of anchovy as a food source, this work was undertaken the com-parison in food quality of anchovy snacks and its changes during storage at room temperature ($24\pm4^{\circ}C$). Chopped anchovy was mixed with soft flour($340.0\%$, w/w), corn starch($10.0\%$, w/w), sodium chloride($2.5\%$, w/w), monosodium glutamate($0.1\%$, w/w), sodium bicarbonate ($2.5\%$, w/w), water($5.6\%$, w/w), onion powder($0.3\%$, w/w), garlic powder($0.3\%$, w/w), red pepper powder($0.3\%$, w/w) and sodium erythorbate($0.2\%$, w/w), The mixture were rolled, aged, co沇ed, dried and finally parched or deep-fried at $190\pm10^{\circ}C$. The anchovy snacks were packed in the casted polypropylene film bag ($16cm{\times}14cm$), The changes in moisture contents, water activity, pH, volatile basic nitrogen, contents of amino acid and color values of products were negligible during storage. The results of TBA value and peroxide value showed that lipid oxidation can be retarded by adding antioxidant and spices. Judging from contents of amino acid and mineral, the products were more nutritive than the sold shrimp snack on the market. From the results of sensory evaluation and chemical experiments, the product prepared with sodium erythorbate could be preserved in good quality during storage of 120 days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.52-59
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• 1986

As one of trials to process instant sardine foods which can be preserved at room temperature, three kinds of products were prepared as seasoned-dried product (control, C), liquid smoked seasoned-dried product(S) and antioxidant treated seasoned-dried product(E), and their processing conditions and quality stability during storage were examined. Raw sardines were dressed, steamed and then filleted. The sardine fillets were seasoned with the mixed seasoning solution containing $28.0\%$ of sorbitol, $14.0%$ of sugar, $5.6\%$ of table salt, $1.8\%$ of monosodium glutamate, $0.6\%$ of garlic powder and $50.0\%$ of water at $5^{\circ}C$ for 15 hours, and dipped for 45 seconds in $10\%$ Smoke-EZ solution. After liquid smoking, the seasoned and liquid smoked sardine fillets were dried at $45^{\circ}C$ for 4 hours, vacuum packed in laminated plastic film bag(polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally pasteurized in water at $95^{\circ}C$ for 30 minutes. The results obtained from chemical and microbial experiments during storage are as follows : the moisture contents, water activity and pH of the products showed little change, and VBN of them slightly increased during storage. The TBA value and POV of the products (E, S) were lower than those of control product(C) considerably. In color values, L value (linghtness) decreased while a and b value (red and yellow) revealed a tendency to increase during storage. The fatty acid composition of the products were similar to those of raw sardine, the predominant fatty acids were 16:0, 20:5, 18:1 and 22:6. The products (E, S) have a good preservative effect on highly unsturated fatty acids during storage. Viable cell counts of those products were negative and histamine contents were less than 2.0 mg/100 g. Among the texture profiles, hardness, elasticity and cohesiveness of the products slightly decreased during storage. Judging from the sensory evaluations, liquid smoked seasoned-dried product(S) was the most desirable, and the products could be preserved in good condition for 40 days at $25{\pm}3^{\circ}C$.

• Korean Journal of Environmental Biology
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• v.38 no.1
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• pp.127-136
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• 2020

This study was conducted to investigate the population characteristics of Nile tilapia (Oreochromis niloticus) in the Daegu Metropolitan City thermal effluent stream (Dalseo Stream) from January to November 2019. The collected fish were identified as 4,247 individuals of 20 species from a total of eight families. The dominant species was O. niloticus with 1,306 individuals and a high relative abundance (30.75%). The water temperature of Dalseo Stream was maintained above 10℃ throughout the year, which means that O. niloticus could inhabit it even in winter. The length-weight analysis showed a regression coefficient b of 3.1496, and a condition factor (k) of 0.0025 with a positive slope. Comparing the water temperature of Dalseo Stream and the total length of O. niloticus per investigation period, the 0-age individuals appeared May 29 when the water temperature was maintained above 22℃. In conclusion, the thermal effluent of Dalseo Stream allowed O. niloticus to survive in winter and maintain stable growth conditions and life cycles. The results of this study will inform ecological information on O. niloticus, which suggests that river management efforts should consider the management of O. niloticus populations for the conservation of fish species diversity.

• Proceedings of the Korean Society of Organic Agriculture Conference
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• 2009.12a
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• pp.289-289
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• 2009

당근은 우리나라에서 재배되고 있는 채소 중에서 대표적인 비타민 A의 급원으로서 매우 중요한 근채류이다. 최근 친환경농산물에 대한 관심과 요구가 급증하면서 소비자들은 고품질 당근을 선호하고 있으나 유기농 당근생산에 대한 연구가 미비한 실정이다. 본 연구는 관행 및 유기농 재배가 당근의 생육과 품질에 미치는 영향을 구명하고자 실시하였다. 본 실험에 사용된 공시품종은 '조춘5촌당근'(세미니스, A), '선홍봄5촌당근'(농우종묘, B), '홍심5촌당근'(대농종묘, C), '춘홍5촌당근'(사카타, D), '하파5촌당근'(신젠타종묘, E), '홍심5촌당근'(경신종묘, F)으로 전체 6개 품종이며, 경기도 평택시 유천동 대농종묘(주) 육종연구소 N2, N3 하우스에 9월 8일 파종하였고 재배방법은 유기농 및 관행재배표준법에 준하여 실시하였다. 관행과 유기농 재배 후 12월 3일에 수확하여 엽중, 근중, 근장, 근경, 코어, 추근성, 근피색과 가용성 당함량을 조사하였다. 근피색은 Colorimeter(Minolta, CR-400)를 이용하여 Hunter값인 L(밝기), a(녹색-적색), 그리고 b(파란색-노란색)로 표시하였다. 가용성 당함량 조사는 HPLC를 이용하여 분석하였다. 엽중은 유기농 재배 F품종에서 26.0g으로 가장 무거웠고 전체적으로 유기농 재배구에 비해 관행 재배구에서 엽중이 무거웠다. 근장은 모든 품종에서 관행구에 비해 유기농 재배구에서 현저히 길게 나타나 재배 방법 간의 유의차를 보였으며 유기농 재배의 경우 근장이 17.9cm ~ 19.0cm 범위로 품종간 유의성은 없었다. 근중은 전체적으로 관행 재배구가 우수하거나 유기농 재배구와 비슷한 경향을 보였고, 특히 관행 재배구 B품종이 58.1g, A품종이 57.1g으로 가장 무겁게 나타나 재배방법 및 품종간 비교에서 우위를 나타냈다. 당근 뿌리의 명도를 나타내는 Hunter L값은 모든 품종에서 관행 재배구가 높게 나타났으며 특히 관행재배구의 최하위 L값(45.80)이 유기농 재배구의 최상위 L값(44.81)이 보다 높게 나타나 관행 재배를했을 경우 뿌리 광택이 더욱 우수함을 알 수 있었다. Hunter b값은 노란색을 나타내는데 B품종에서 유기농 재배구 19.68, 관행 재배구 19.55로 모든 품종 중에서 가장 높은 수치를 보였다. Fructose 함량은 D품종이 관행 재배구와 유기농 재배구에서 각각 $8.5mg{\cdot}g^{-1}FW,\;8.3mg{\cdot}g^{-1}FW$을 함유하여 가장 많게 나타났고, glucose 함량은 관행 재배구에서 D품종이 $41.5mg{\cdot}g^{-1}FW$을 함유하여 가장 많았고 유기농 재배구에서도 역시 D품종이 $35.7mg{\cdot}g^{-1}FW$을 함유하여 가장 많게 나타났다. Sucrose 함량은 모든 품종의 관행 재배구에서 현저하게 높게 나타났다. 가용성 당함량은 F품종만이 유기농 재배구에서 높게 나타났지만, 다른 5개 품종의 관행 재배구와 비교했을 때는 가장 적은 수치를 나타내 적절한 비배관리를 통한 관행 재배 방법이 가용성 당함량을 증가시킨 것으로 생각된다. 결론적으로 생육 및 품질은 관행재배에서 유기농 재배에 비해 우수하였고 근장은 유기농재배에서 길게 나타났고 가용성당람량 역시 관행재배에서 대체적으로 높게 나타났지만 품종에 따라 유기농재배에서도 높게 조사된 것도 있어 앞으로 유기농 재배에 적합한 당근 품종선발이 필요하다.

• Korean Journal of Organic Agriculture
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• v.13 no.4
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• pp.401-412
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• 2005

This study was conducted to examine the effects of dietary Mogchotan(the mixture of charcoal and pyroligneous acid, 80:20, w/w) supplementation on fattening performance, fatty acid composition and the physico-chemical characteristics of meat in pigs. The present study was also stressed to investigate the possibility of industrial utilization of charcoal and pyroligneous acid as a livestock feed additive. Weight gain and feed conversion in pigs fed the Mogchotan supplemented diet were higher than those of the control group. In fatty acids composition, palmitic acid(C16:0) contents of Mogchotan treatment groups were lower than that of control group. However, Mogchotan supplementation increased C16:1, C18:0, C18:1, C18:2 and C18:3 contents when compared with control group pigs. Also, Mogchotan supplementation groups decreased saturated fatty acids level than control group. On the other hand, Mogchotan supplementation showed higher unsaturated fatty acids value, especially polyunsaturated fatty acids value compared to control group. The carcass pH of pigs fed the Mogchotan tended to be higher than control, but was not significantly different. The water holding capacity was significantly higher in pigs fed the 3.0% Mogchotan-supplemented diet than those of other treatment groups(p<0.05). Altogether, it has been suggested that dietary $1{\sim}3%$ of Mogchotan supplementation improved the fattening performance and meat quality in pigs.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.221-231
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• 2005

We investigated the physico-chemical and sensory characteristics of Kimchi made with red pepper that was washed and mashed. The pH of juice from Kimchi made with red pepper powder was the highest on the day of Kimchi preparation. In the case of Kimchi made with mashed red pepper, the pH of juice and liquid was lower than that of other samples. A similar decrease in pH of juice and liquid was observed up to the second week of fermentation, but the significant difference between both samples wasn't found. The total acidity of Kimchi with mashed red pepper was significantly increased during early fermentation, but was similar during the second week, compared with that of Kimchi with red pepper powder. From the third week of storage, both juice and liquid from Kimchi made with red pepper powder was relatively increased. L and a value of liquid was highest in the case of Kimchi made with mashed red pepper, but b value was lowest during fermentation. In the case of organic acids, acetic acid and lactic acid contents were increased in Kimchi made with mashed red pepper while fermentation progressed. In addition, citric acid content was constant up to the second week in Kimchi made with mashed red pepper but from the third week wasn't detected in both Kimchi made with mashed red pepper and Kimchi made with red pepper powder. In the case of QDA(Quantitative Descriptive Analysis) profiles, the values of Kimchi made with mashed red pepper were significantly higher than those of Kimchi made with red pepper powder in respect to redness, pungency and fresh flavor immediately after the preparation of Kimchi and during the second week of fermentation, but during the fifth week the values were higher in respect to redness and fresh flavor of Kimchi. Appearance and overall acceptability was remarkably increased in Kimchi made with mashed red pepper, compared with that of Kimchi made with red pepper powder immediately after pickling, during the second and the fifth week of fermentation. Therefore, these results indicate that mashed red pepper increased more citric acid content, L and a value of Kimchi in comparison with red pepper powder, resulting in the good effects on overall acceptability due to the significant increase of redness and fresh flavor.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.447-458
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• 2005

The effect of medicinal herb Powder addition on the Physicochemical characteristics of tofujang preserved in kochujang and deonjang was investigated. The moisture contents of tofujang decreased rapidly till 4 weeks of storage, after which they showed a slight tendency to increase. The PH values of cochujang tofujang and deonjang tofujangs showed a tendency to decrease, but then showed a tendency to increase a little. The saltiness of tofujang increased rapidly till 2 weeks of storage, and then increased gently. The chromaticity of L and a values decreased, and that of b value significantly increased, during a storage. The total microbial counts of kochujang tofujang decreased till 4 weeks of storage, and then increased a little (103 CFU/ml). The total microbial counts of deonjang tofujang were decreased during storage. The total free amino acids content of silk-tofu was extremely small $(0.16\~0.92 mg/ml)$, but after 4 weekn of preservation, that of tofujang preserved in kochujang and deonjang increased to 10mg/ml and 40mg/ml, respectively In the kochujang tofujang, the textural characteristics of hardness, gumminess and chewiness increased rapidly at initial preservation and then showed a tendency to decrease significantly. The springiness and cohesiveness values showed no specific tendency. In the deonjang toking, the textural characteristics of hardness and gumminess increased till 2 weeks of preservation, and then tended to decrease. The springiness, chewiness and cohesiveness value had a tendency to decrease significantly with preservation. In the sensory evaluation, color, aftertaste and overall acceptability of mok-k tofujang showed significantly high score, but there was no significance in nutty taste, sweet, salty and hot. Color, savory, sweet and overall acceptability of mok-d and con-d tofujang were high, and the saltiness and aftertaste of sin-d tofujang got high score.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.15-21
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• 2013

This study investigated the oxidative stability of oils when dough was fried under a lower pressure than the ambient atmosphere. The pressure during the frying process was controlled at measures of 760, 560, 360 or 160 mmHg. The oil containing the dough was heated at $180^{\circ}C$ for 48 hours. Rancidity values, including acid value, peroxide value, fatty acid analysis, color changes, and browning of oil samples, were measured every 8 hours. As the frying process continued at all 4 pressure levels, the acid values (AV) increased. However, compared to the other pressure levels, the increase in AV was the least at 160 mmHg. In addition, the peroxide value at 160 mmHg was only 0.81 meq/kg compared to 1.52 meq/kg at 760 mmHg. For all pressure levels, stearic acid, oleic acid, ${\omega}$-6 linolenic acid were increased, while linoleic acid and ${\omega}$-3 linolenic acid were decreased. In terms of color, a-values representing redness were decreased, whereas b-values were increased as the frying proceeded. These results revealed that the oxidation of frying oil was decreased under reduced pressure condition. Thus, the usage of frying oil may be extended, owing to less oxidative concerns. This leads to a lower cost to the manufacturer, and furthermore, helps the environment by reducing industrial wastes.