• Animal Bioscience
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• v.35 no.11
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• pp.1771-1786
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• 2022

Objective: Inosine monophosphate (IMP) is a key factor that imparts of meat flavor. Differences in the IMP content in the muscles were evaluated to improve chicken meat quality. Methods: For this study, the IMP content was detected by high performance liquid chromatography. The gene expression profiles of Jingyuan chickens with different feeding patterns and different sexes were analyzed by RNA-sequencing (RNA-seq). Results: Breast muscle IMP content in free-range chickens was extremely significantly higher than that of caged chickens (p<0.01). Breast muscle IMP content in hens was also higher than that of cocks, but the difference was not significant. Correlation analysis showed that the breast muscle IMP content in caged hens and cocks was negatively correlated with the shear force, and the breast muscle IMP content in free-range hens was significantly negatively correlated with the shear force (p<0.05). The two key genes associated with IMP synthesis in chickens with different feeding patterns were glutamate-ammonia ligase (GLUL) and phosphodiesterase 10A (PDE10A). Bioinformatics analysis revealed that the GLUL and PDE10A genes are involved in glutamine biosynthesis and purine salvage pathways respectively. In addition, GLUL expression was positively correlated with the IMP content in caged and free-range chickens, and PDE10A expression was significantly positively correlated with the IMP content in caged and free-range chickens (p<0.05). Conclusion: These findings will facilitate the comprehension of the deposition of IMP in the muscles and thereby aid the process of selection and breeding of good quality local chickens.

• Journal of Dairy Science and Biotechnology
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• v.40 no.2
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• pp.76-85
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• 2022

Broccoli sprouts are an excellent source of health-promoting phytochemicals, such as glucosinolates, phenols, and vitamins. In this investigation, oil extracted from broccoli was adjusted to various concentrations (control, 1%, 2%, 3%, 4%, and 5%, respectively) and added directly to dairy products (cow milk, yoghurt, and kefir) and non-dairy products (soy milk), and their organoleptic properties assessed. The results showed that when the amount of broccoli oil was increased, the organoleptic properties (texture, color, and flavor) and overall acceptability tended to decrease. Cow milk, yoghurt, kefir, and soymilk supple-mented with 1% broccoli oil showed the best organoleptic properties when compared to the control group. The fermented products such as yoghurt and kefir with added broccoli oil showed good organoleptic properties. Overall, the results of this study provide evidence for the use of broccoli oil in dairy and non-dairy products. Further research will be required to assess the various physiological active functions of broccoli oil.

• The Korea Journal of Herbology
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• v.28 no.3
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• pp.85-93
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• 2013

Objective : For the purpose of developing Korean herbalogy of the plants to Iridaceae in Korea, the literatures of the successive generations have been thoroughly investigated to prepare this article. Methods : The examined herbalogical books and research paper which published at home and abroad. Results : A list was made about Iridacease plant which are cultivated or grew naturally in Korea, after investigate the data on domestic and foreign Iridaceae plants. Out of those lists, serviceable plants were selected and with those available plants, their distributions were analysed and parts which can be used as medicines were divided into 3 categories such as oriental medicine name, scientific name and non-official name. Iridacease's properties flavor, channels they use and effects were also noted, not to mention their toxicity. Iridacease (grew in Korea) was divided into 6 classes with 32 species. Out of those, 5 classes with 11 species were found serviceable which indicates 34% of all. Out of all 32 specified Iridacease plants, Iris plants were found 27 species, which were shown the most. And 7 classes of Iris plants were also selected the most in serviceable Iridacease. Out of all serviceable parts in Iridaceae, root parts took first place as 6 species. Conclusion ; There were totaled to 6 genera and 32 species in Iridaceae in Korea and among them medicinal plants are 5 genera, 11 species, some 34% in total.

• The Korea Journal of Herbology
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• v.28 no.4
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• pp.41-48
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• 2013

Objectives : For the purpose of developing Korean herbalogy of the plants to Iridaceae in Korea, the literatures of the successive generations have been thoroughly investigated to prepare this article. Methods : The examined herbological books and research paper which published at home and abroad. Results : A list was made about Eriaceae plant which are cultivated or grew naturally in Korea, after investigate the data on domestic and foreign Eriaceae plants. Out of those lists, serviceable plants were selected and with those available plants, their distributions were analysed and parts which can be used as medicines were divided into 3 categories such as oriental medicine name, scientific name and non-official name. Eriaceae's properties flavor, channels they use, effects, and toxicity were also noted. Eriaceae (grew in Korea) was divided into 9 classes with 48 species. Out of those, 3 classes with 14 species were found serviceable which indicates 29% of all. Out of all 48 specified Eriaceae plants, Rhododendron plants were found 26 species, which were shown the most. And 7 classes of Rhododendron plants were also selected the most in serviceable Eriaceae. Out of all serviceable parts in Eriaceae, leaf parts took first place as 12 species. Conclusion : There were totaled to 9 genera and 48 species in Iridaceae in Korea and among them medicinal plants are 3 genera, 14 species, some 29% in total.

• The Korea Journal of Herbology
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• v.34 no.1
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• pp.81-90
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• 2019

Objective : For the purpose of developing Verbenaceae plants recorded in Korean Herbology in Korea, the literatures of the successive generations have been thoroughly investigated to prepare this article. Methods : Books and research papers about Herbology which published at Korea and other countries were examined. Results : A list was made about Verbenaceae plant which were cultivated or grew naturally in Korea, after investigated the data on domestic and foreign Verbenaceae plants. Out of those lists, serviceable plants were selected and with those available plants, their distributions were analysed and parts which can be used as medicines were divided into 3 categories such as oriental medicine name, scientific name and non-official name. Verbenaceae's properties flavor, channels they use, effects, and toxicity were also noted. Verbenaceae(grew in Korea) were divided into 5 classes with 21 species. Out of those, 5 classes with 8 species were found serviceable which indicates 40% of all. Out of all 20 species of Verbenaceae family, Callicarpa genus were found 10 species, which were shown the most. Among 3 genus of Vitex species, medicinal plants were all one species each. Out of all serviceable parts in Verbenaceae, Folium parts took first place as 5 species. There are no toxic, the survey said. Conclusion : There were totaled to 5 genera and 21 species in Verbenaceae in Korea and among them medicinal plants are 5 genera, 8 species, some 38% in total.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.4
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• pp.494-504
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• 2023

Sik-hae is a traditional and well-liked salt-fermented seafood with a low salt concentration in Korea. However, it is challenging to find data on market degradation. This study was conducted to investigate sensual characteristics, such as taste, odor and color, of 10 types of commercial Sik-haes [flounder (5 type), Alaska pollock (2 type), black edged sculpin, anchovy, and sandfish] as basic data for developing new products. The salinities of the commercial Sik-haes were significantly difference in the range of 3.0-6.7%. The pH and total acidity of 10 types of commercial Sik-haes were 4.45-5.24 and 0.84-1.46 g/100 g, respectively. The amino acid nitrogen and free amino acid contents, and total taste value were 72.0-333.0 mg/100 g, 425.6-1,726.4 mg/100 g and 17.0-115.9, respectively. According to the taste value, the major taste-related amino acids were aspartic acid and glutamic acid. Volatile basic nitrogen content and Hunter redness value of commercial Sik-haes were 24.5-80.9 mg/100 g and 10.9-28.5, respectively. However, food-grade additives, such as citric acid and monosodium, are occasionally used in commercial Sik-haes to achieve a lower pH or enhance flavor and aroma.

• Journal of Animal Science and Technology
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• v.65 no.2
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• pp.311-323
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• 2023

Beef consumers valued meat quality traits such as texture, tenderness, juiciness, flavor, and meat color that determining consumers' purchasing decision. Most research on meat quality has focused on marbling, a key characteristic related to meat eating quality. However, other important traits such as meat texture, tenderness, and color have not much studied in cattle. Among these traits, meat tenderness and texture of cattle are among the most important factors affecting quality evaluation of consumers. Collagen is the main component of connective tissues.It greatly affects meat tenderness. The objective of this study was to determine significant variants and candidate genes associated with collagen contents trait (total collagen) through genome-wide association studies (GWAS). Phenotypic and genomic data from 135 Hanwoo were used. The BLUPF90 family program and GRAMMAR method for GWAS were applied in this study. A total of 73 potential single nucleotide polymorphisms (SNPs) showed significant associations with collagen content. They were located in or near 108 candidate genes. TMEM135 and ME3 genes were identified to have the most significant SNPs associated with collagen contents trait. Data indicated that these genes were related to collagen. Biological processes and pathways for the prediction of biological functions of candidate genes were confirmed. We found that candidate genes were involved in positive regulation of CREB transcription factor activity and actin cytoskeleton related to tenderness and texture of beef. Three genes (CRTC3, MYO1C and MYLK4) belonging to these biological functions were related to tenderness. These results provide a basis for improving genomic characteristics of Hanwoo for the production of tender beef. Furthermore, they could be used they could be used as an index to select desired traits for consumers.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.319-324
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• 2006

Volatile compounds in low-temperature and long-term fermented Baechu kimchi were extracted by high vacuum sublimation(HVS), and then analyzed by gas chromatography/mass spectrometry(GC-MS). A total of 62 compounds, including 7 sulfur-containing compounds, 8 terpenes, 5 esters, 8 acids, 15 alcohols, 2 nitrites, 2 ketones, 11 aliphatic hydrocarbons and 4 miscellaneous compounds, were found in low-temperature and long-term fermented Baechu kimchi. Among them, acetic acid and butanoic acid were quantitatively dominant. Aroma-active compounds were also determined by gas chromatography/olfactometry(GC-O) using aroma extract dilution analysis(AEDA). A total of 16 aroma-active compounds were detected by GC-O. Butanoic acid was the most potent aroma-active compound with the highest FD factor($Log_3FD$) followed by linalool, acetic acid, 2-vinyl-4H-1,3-dithin and 3-methyl-1-butanol. The major aroma-active compounds, such as acetic acid and butanoic acid, were related to sour and rancid or notes.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.3
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• pp.347-351
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• 2023

Flying fish Cypselurus agoo roe is a popular food ingredient due to its abundant nutrition, unique texture, and flavor. It contains high levels of polyunsaturated fatty acids, protein, and minerals such as calcium, phosphorus, potassium, and vitamins (A, B₁, B₂, B₆, and niacin), making it a highly utilized food ingredient. Additionally, it is widely used as a raw material for food and cooking in several countries. After harvesting, flying fish roe is dried and transported to processing plants, where it performed a re-moisturizing process. However, the conventional re-moisturizing process is time-consuming and results in some loss of quality. Thus, this study investigates the conditions required for the re-moisturization of flying fish roe including the composition of the immersion solution, immersion time, and conditions that could minimize damage to the roe. The results suggest a reasonable composition of immersion solution to minimize damage to flying fish roe and the most appropriate immersion time for re-moisturization. These results may provide valuable insights for the industry to enhance the quality of re-moisturized flying fish roe, leading to an increase in its market value and demand.

• Human Ecology Research
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• v.62 no.1
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• pp.59-68
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• 2024

This study investigated the quality characteristics of butter sponge cakes added with whey protein concentrate (WPC)(0%, 10%, 30%, 50%, 100%) added as a fat substitute. The density of the dough of butter sponge cakes significantly increased with higher levels of added WPC and the pH decreased (F=248.38, p<.001). The moisture content also decreased significantly (F=3.151, p < .05). However, the volume (F=9.556, p<.01) and specific volume (F=11.15, p<.001) significantly increased. With respect to color, there was no significant difference in the lightness (L) value of the crumb, but the redness (a) value increased significantly with higher levels of added WPC (F=12.616, p < .001), while the yellowness (b) value decreased significantly (F=4.550, p<.01). Regarding the crust, the L values (F=3.791, p<.01) and b values (F=7.000, p<.001) decreased significantly with higher levels of added WPC, while the (a) values increased significantly (F=4.706, p<.01). The DPPH radical scavenging ability of the raw WPC used in the manufacture of butter sponge cakes was found to be 27.45%, but this increased significantly as the amount of WPC added to butter sponge cakes increased (F=45.237, p<.001). In a consumer preference test, the flavor, appearance, texture, odor, and overall acceptability were highest in the case of WPC-10 when taking advantage of the functional advantages of WPC as a lowfat substitute, confirming the development potential and optimal amount of WPC that should be added to butter sponge cakes.