• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.319-321
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• 1984

Black pepper powder was irradiated at dose of 3,6 and 9 kGy, stored at ambient temperature in order to investigate the effect of irradiation on their microbial sterilization and physicochemical properties. Total and coliform bacteria were sterilized by irradiation up to 9 kGy and 3 kGy, respectively, and they were not grown until the end of storage period. $D_{10}$ value of total bacteria were in the range of 1.39-1.49 kGy. Proximate composition was not significantly changed according to the increase of irradiation dose except slight increase of the reducing sugar. The yield of volatile oil was slightly decreased by the increase of irradiation dose.

• Applied Biological Chemistry
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• v.33 no.2
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• pp.147-153
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• 1990

To investigate the effect of spice oils on the nitrite role in processed meat products, eight spice oils, ascorbic acid, and nitrite at different combinations were added to marcerated pork, and cooked at $70^{\circ}C$ lot 30min or $121^{\circ}C$ for 15min. The cooked sample were stored at $5.5^{\circ}C$ for 12days and pH, residual nitrite, redness, TBA value, and antimicrobial activity were analyzed. pH of the uncooked samples were stable at $5.6{\sim}5.8$ except in samples with nitrite alone, anise, ascorbic acid, and black pepper in which pH increased to $6.7{\sim}7.8$ after 5 days of storage. The pH of the cooked samples were stable at $5.9{\sim}6.1$ during the storage. Residual nitrite decreased rapidly on the first day of storage in each model. Residual nitrite decreased rapidly on the first day of storage in each model. The nitrite reducing effect was greatest in sample with ascorbic acid, followed by clove eugenol and thyme, but was small with peppermint. The redness of the sample was increased with ascorbic acid, colve, eugenol, thyme, anise, black pepper, coriander and rosemary except peppermint, specially samples with ascorbic acid, clove and eugenol were prominent. The TBA values of the samples with cloves, eugenol and ascorbic acid, stored after nine days, were $4{\sim}6.5$ lower than that of nitrite added sample and indicated strong antioxidant activity. The antimicrobial activity determined by inhibition zone, was strong in samples with clove, eugenol, peppermint, thyme, coriander, black pepper, rosemary and anise had antimicrobial activity to the Penicillium sp. Specially with clove, eugenol, peppermint and thyme, while all the samples showed $7{\sim}10mm$ inhibition zone to the Salmonella sp. The above results suggest that addition of eugenol, clove and thyme oil to the processed meat may increased the antioxidant, antimicrobial activity, and redness of the product so that could provide a way of reducing nitrite addition into meat products.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.525-529
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• 2016

Twenty-nine pepper products commercially available in the market were collected and investigate for contamination levels. Pepper products purchased from traditional markets had a degree of contamination of $10^6-10^7CFU/g$ aerobic bacteria, $10^4-10^5CFU/g$ Bacillus sp., and less than $10^2CFU/g$ yeast and molds. Organic pepper showed a degree of contamination of $10^4$ aerobic bacteria, $10^2-10^3$ Bacillus sp., and less than $10^1$ yeast and molds. Intense pulsed light (IPL) treatment of 10 min (1,000 V, 5 pps and 4 cm sample-to-lamp distance) showed a bacterial death rate of 1.45-1.55 log for whole peppers, and of 0.8-0.85 log for black and white pepper powder. The sterilization rate using IPL was higher than that using other non-thermal sterilization methods, such as ozone treatment or low-pressure discharge plasma sterilization, indicating that the IPL sterilization method may find potential application in the industry. However, further studies may need to be conducted to enhance the effect of sterilization.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.339-362
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• 1992

The Guk was divided Malgunjangguk, Tojangguk, and Gooumguk as to cooking method. Gooumguk was boiled with several materials of beef, bone, organs and water for the long time, and a good source of protein, calcium, and phosphorus. In the thesis, according to the kinds of Gooumguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Gooumguk were analyzed by the cooking books published from 1670 to 1988 in Korea. 1. There were 41 kinds of Gooumguk and Kaejang, Joktang and Byultang were firstly published to Omshikdimibang in 1670. 2. Many kinds of Gooumguk were generally used on royal parties in Yi dynasty and were used by several substances. 3. The main substances of Gooumguk were meat, poultry, fish, and shellfish. The seasoning substances were green onion, garlic, ginger and black pepper etc, and were used for the removal of the meat's or fish's off-flavor. 4. Yangtang, Kalbitang, Joktang, Yeongebacksuk, and Chooatang etc expressed the taste of the one main substance and Japtang, Sulnongtang, Yukgejang, Yongbongtang etc were combinated the taste of the several materials. 5. Cooking methods of Yukgaejang and Koritang before 19 century were different in present.: Yukgaejang was not used Gochoojang or powdered red pepper and Koritang was used Gochoojang.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.81-90
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• 1992

The Guk had lessened to use Gang, Whak, Tang. The Guk was classified into cooking method as a soup stock, the used main substances, and the temperature of the Guk. According to the soup stock were divided clear soup, Tojangguk, and Gooumguk. Another classification of Guk by main substances were Yuktang (meat soup), Otang (fish soup), bongtang (poultry soup), Shotang (vegetable soup), Japtang (vary substance soup) and Yonpotang (soybean-curd soup), and by the temperature of the Guk were divided Doounguk (warm soup) and Naengguk (cold soup). In the thesis, according to the kinds of Tojangguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Tojangguk were analyzed by the cook books published from 1700 to 1988 in Korea. 1. There were 29 kinds of Tojangguk. 2. The main substances of Tojangguk were meat, poultry, fish, shellfish, vegetable, mushrooms and seasonings. 3. The Tojangguk was boiled with the rice water and fermented soybean paste and fermented soybean-pepper powder paste. For the development of taste were added beef, shellfish, dried anchovy, dried small prawn, and soup stock of beef bones in winter. Seasoning substances were green onion, garlic, black pepper, sesame powder and oil.

• Journal of the Korean Home Economics Association
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• v.17 no.3
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• pp.45-52
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• 1979

The study was an attempt to compare the Korean home-made sesame oil (sample A) with the market goods in Korean (sample B) and in Japan (sample C) for their flavor and cooking after an hour heating. And there were 5 spices used green onion , garlic, ginger, black pepper and red pepper in heating process of the sesame oil. The results obtained were as follows : 1) On the chemical changes of AV, IV, SV, TBAV, and the appearence of color and viscosity , it was supposed that the changes were showed merely more by the heating than the heating of the spices addition. Among the spices garlic was noticed to change greatly in comparison with the other spices. And A was showed to change a little respectively at color , SV, which B, C changed more. 2) Through the sensory examination there was not of significant effect in the strength and acceptability after an hours heating between sample A, B and C. 3) Basic aroma component of the fresh sesame oil and the heating in the carbonyl fraction were analyzed and indentified by G L C. N-hexanal, n -heptanal , n-octanal etc were increased by means of the heating , sample b remarkably more than A.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.6
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• pp.669-676
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• 2016

A field study was conducted to determine the runoff loss of N and P in small scale of red pepper field plots (10% slope), consisting of three different plots with black polyethylene vinyl mulching (mulching), ridge without mulching (ridge), and flat without ridge and mulching (flat). Composted manure and urea as a basal application were applied at rates of $20MT\;ha^{-1}$ and $93kg\;N\;ha^{-1}$, respectively. Urea at $189kg\;N\;ha^{-1}$ and fused phosphate at $67kg\;P_2O_5\;ha^{-1}$ were additionally applied on June 25 with different fertilization methods, broadcast application in flat plot and hole injection in ridge and mulching plots. Plant uptake of N and P was positively correlated with their respective concentrations in surface soil: mulching > ridge > flat plots. The runoff loss by soil erosion was higher in flat plot than ridge and mulching plot with contour line. Nitrate loss by the runoff water had no significant differences among three surface management practices, but the higher average value in ridge and mulching plots than flat plot. Especially, the flat plot had no phosphate loss during summer season. This is probably due to low labile P content in surface soil of flat plot. In the summation of soil and water loss, flat plot was higher in N and P loss than ridge and mulching plot with contour line. Nevertheless, the nitrate and phosphate loss by runoff water could be more important for non-point source management because the water could meet the river easier than eroded soil because of re-deposition around slope land.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.104-109
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• 1976

Condiments such as welsh onion, garlic, ginger, black pepper, red pepper, japanese pepper, mustard, horse radish, monosodium glutamate and sugar were ground by a homogenizer, and 0%, 1%, 5%, and 10% of each of the ground condiments were put into 0.2% ${\alpha}-amylase$ solution for storage at the temperature of $15^{\circ}C$. ${\alpha}-amylase$ activity then was measured by the Wohlgemuth method at 48-hour interval, and the following results were obtained. 1) Among the condiments, black pepper and sugar checked the ${\alpha}-amylase$ activity most, about 80% in comparison with control. 2) Welsh onion, garlic, mustard, and ginger checked the ${\alpha}-amylase$ activity, about 50% in comparison with control, irrespective of the time stored. 3) The low concentration of red pepper, horse radish, japanese pepper and mono-sodium glutamate checked the ${\alpha}-amylase$ activity about 50%, while the high one did below 75% in comparison with control. To conclude: all the condiments used in the experiment checked ${\alpha}-amylase$ activity.

• Research in Plant Disease
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• v.19 no.2
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• pp.124-127
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• 2013

Black necrotic spots were observed from the fruits of paprika that were cultivating in a vinylhouse. The casual agents of the symptom were identified as several isolates of Pepper mild mottle virus (PMMoV) by responses of indicator plants, electron microscopy, and RT-PCR analysis. Symptoms of the viral disease were mild mottle in the young leaves, necrotic spots on the fruits and the fruit apex of paprika, but the symptoms were not shown on the mature leaves. All of the PMMoV isolates were determined as $P_{1.2.3}$ pathotypes from the biological responses on the chilli pepper lines used for discrimination of tobamovirus pathotypes. Pathogenicity of the PMMoV isolates was also confirmed using mechanical inoculation method to paprika seedlings. The coat protein (CP) genes of the PMMoV isolates were compared at the nucleotide and amino acid levels with the previously published PMMoV isolate. The isolates share 96 to 99% CP nucleotide identity among the isolates. The CP of $P_{1.2}$-pathotype PMMoV-P2 presented Met at position 139, But the CPs of $P_{1.2.3}$-pathotype PMMoVs from paprika showed Met to Asn substitution at the same position. This is the first report of identification of $P_{1.2.3}$-pathotype PMMoV isolates from paprika in Korea.

• Economic and Environmental Geology
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• v.36 no.4
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• pp.295-304
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• 2003

The Dukpyung and the Chubu areas were selected to investigate the migration and enrichment of arsenic and other toxic elements in soils and crop plants in areas covered with black shales. Rock and soil samples digested in 4-acid solution (HCI+HNO$_3$+HF+HC1O$_4$) were analyzed fer arsenic and other heavy metals by ICP-AES and ICP-MS, and plant samples by INAA. Mean concentration of As in Okchon black shale is higher than those of both world average values of shale and black shale. Especially high concentration of 23.2 mg/kg As is found in black shale from the Dukpyung area. Mean concentration of As is highly elevated in agricultural soils from the Duk-pyung (28.2 mg/kg) and the Chubu areas (32.6 mg/kg). Arsenic is highly elevated in rice stalks and leaves from the Dukpyung (1.14 mg/kg) and the Chubu areas (1.35 mg/kg). The biological absorption coefficient (BAC) of As in plant species decreases in the order of rice leaves>com leaves>red pepper>soybean leaves=sesame leaves>corn stalks>corn grains.