• Applied Biological Chemistry
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• v.36 no.2
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• pp.115-120
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• 1993

For the elucidation of some information on processing properties of tomato, physicochemical characteristics of fruits were analysed for two group of cultivation pattern, non-proped cultivation (5 varieties) and groped cultivation (4 varieties). Weight, length, width, thickness and specific gravity were greater in the groped cultivation group than in the non-groped. Among the groped varieties, Master 2 showed the greatest values and 76Mo11-3-1-2-2 the smallest. Among the non-groped, weight, length, width and specific gravity were greatest in Jinhong and thickness was greatest in Good Hope and smallest in $79078{\times}ARC$. Hardness showed significant difference only among the non-groped resulting in the lowest value in $79078{\times}ARC$. Fruit sphericity was greater in the non-groped among which Good Hope was the greatest. In fruit color the non-groped showed greater trend in dominant wavelength, especially in Good Hope. No significant difference between group was found in lightness and % chroma. Sugar content showed higher trend in the non-groped and highest in Master 2. Acidity was significantly higher in the non-groped and highest in Good Hope. There was no difference in pH. Vitamin C was difference between group but higher trend in $79078{\times}ARC$. Viscosity was no difference between group but higher trend in $79078{\times}CL1561F6$ of the non-groped and 76Mo11-3-1-2-2-of the groped.

• Microbiology and Biotechnology Letters
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• v.44 no.1
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• pp.40-47
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• 2016

This study was conducted to evaluate the possible utility of 3 Aspergillus oryzae strains (designated as SCF-6, SCF-37, and JJSH-1), isolated from Korean traditional fermented materials, as starter cultures in the soybean paste industry. Doenjang (fermented soybean paste) was made with the A. oryzae strains described above, and its quality attributes were analyzed during a 60-day aging period. No significant differences in pH, moisture, or salt content were detected among the doenjang varieties made with the 3 Aspergillus strains. The concentration of amino-nitrogen, an indicator of doenjang aging, increased in each sample during the aging period. After the 60-day aging period, the contents of amino-nitrogen and free amino acid in doenjang made with SCF-6 showed the highest concentrations among the tested doenjang products: 971.6 and 8,064.9 mg%, respectively. Measurements of the color of doenjang showed that lightness and yellowness decreased during the aging period, but redness increased. After the 60-day aging period, the ${\gamma}$-aminobutyric-n-acid (GABA) concentrations in doenjang made with SCF-6 and SCF-37 were 61.3 and 53.7 mg%, respectively. In doenjang samples, aflatoxin was not detected and the concentrations of biogenic amines (histamine and tyramine) were 2.55-5.60 mg/kg and 3.70-5.87 mg/kg, respectively. These results indicated that A. oryzae SCF-6 isolated from traditional fermented foods could be useful as a starter culture in the soybean paste industry.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.4
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• pp.285-292
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• 2010

To prepare high-quality fast foods using salmon, this study developed a docosahexaenoic acid (DHA)-enriched salmon patty, and compared its quality with soybean oil-added patty and commercial patty. The moisture and lipid contents of the DHA-enriched patty were 61.9% and 7.7%, respectively. The moisture content was lower than in the commercial patty, while the lipid content was higher. The lipophilic and hydrophilic browning indices of the DHA-enriched patty were 0.10 and 0.05, respectively, which were lower than those of the commercial patty. The DHA-enriched patty had 5% less trichloroacetic acid (TCA)-soluble nitrogen than the commercial patty, and it was firmer. There were no differences in the proximate composition, browning indices, TCA-soluble nitrogen content, and hardness between the soybean-added and DHA-enriched patties prepared in this experiment. Examining the fatty acid compositions of the patties, the saturated acid and monoenoic acid compositions decreased in the following order: DHA-enriched patty > soybean oil-added patty > commercial patty, while the polyenoic acid composition increased in that order. The total amino acid content of the DHA-enriched patty was 19.13 g/100 g, which was 32% higher than that of the commercial patty (14.47 g/100 g). No enriching effect of minerals would be expected on eating a 100 g DHA-enriched patty, except for phosphorus. The sensory evaluation indicated that the DHA-enriched patty was superior in color and taste to the commercial patty, while there was no difference in flavor between the patties.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.11
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• pp.252-262
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• 2017

In recent years, there has been a growing need for measuring consumer demand in overseas markets in order to increase the sales of Korean dried persimmons. The country of origin of products is associated with consumer ethnocentrism and has become one of the important factors for explaining consumer demand in overseas markets. The purpose of this study was to analyze the Taiwanese consumers' preferences and consumption behaviors concerning dried persimmon based on ethnocentrism. Results found no significant differences in the consumer awareness of imported dried persimmons according to the level of ethnocentrism. The perception and preference of Korean dried persimmons were statistically significant in terms of satisfaction, taste, color, safety, packaging, and hardness by level of ethnocentrism. The factors affecting Taiwanese consumer's preference of Korean dried persimmon were found to be the satisfaction of Korean dried persimmon. Age was the most influential factor in the purchase experience of Korean dried persimmon. This implies that it would be necessary to increase consumer awareness of Korean dried persimmons by targeting the segmented market and promoting marketing strategy in the Taiwan market for securing sales channels and generating profit.

• Applied Biological Chemistry
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• v.36 no.4
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• pp.265-270
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• 1993

In order to retain the freshness of fruits and vegetables and to reduce the rate of disease damage, grafruit seed extract (GPSE), natural microorganism control agent, was applied during the preservation process of fresh fruits and vegetables. GFSE showed an effective inhibitory action against plant putrefactive bacteria and fungi which were involved in the decay of fruits and vegetables. Minimal inhibitory concentrations for GFSE against the microbes were in the range of 50 to 2,000 ppm. Direct observation of microbial cells and spores using electron microscopy showed their function was destroyed by the treatment of the dilute solutions of GFSE. Fresh Welsh onions, onions and red peppers treated with GFSE and stored in polyethylene film (0.1 mm) retained better quality in color and texture than the non-treated control. GFSE was efficient in controlling the germination of potatoes. It was observed that GFSE would reduce disease damages and have bactericidal and fungicidal properties during the storage of such fruits and vegetables as zucchinis, cucumbers, tomatoes and mandarin oranges.

• Journal of Pharmacopuncture
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• v.18 no.4
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• pp.26-31
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• 2015

Objectives: This study used semiology based on traditional Chinese medicine (TCM) to investigate vital energy (Qi) behavior in women with abdominal myofascial pain syndrome (AMPS). Methods: Fifty women diagnosed with chronic pelvic pain (CPP) secondary to AMPS were evaluated by using a questionnaire based on the theories of "yin-yang," "zang-fu", and "five elements". We assessed the following aspects of the illness: symptomatology; specific location of myofascial trigger points (MTrPs); onset, cause, duration and frequency of symptoms; and patient and family history. The patients tongues, lips, skin colors, and tones of speech were examined. Patients were questioned on various aspects related to breathing, sweating, sleep quality, emotions, and preferences related to color, food, flavors, and weather or seasons. Thirst, gastrointestinal dysfunction, excreta (feces and urine), menstrual cycle, the five senses, and characteristic pain symptoms related to headache, musculoskeletal pain, abdomen, and chest were also investigated. Results: Patients were between 22 and 56 years old, and most were married (78%), possessed a elementary school (66%), and had one or two children (76%). The mean body mass index and body fat were 26.86 kg/cm2 (range: 17.7 - 39.0) and 32.4% (range: 10.7 - 45.7), respectively. A large majority of women (96%) exhibited alterations in the kidney meridian, and 98% had an altered gallbladder meridian. We observed major changes in the kidney and the gallbladder Qi meridians in 76% and 62% of patients, respectively. Five of the twelve meridians analyzed exhibited Qi patterns similar to pelvic innervation Qi and meridians, indicating that the paths of some of these meridians were directly related to innervation of the pelvic floor and abdominal region. Conclusion: The women in this study showed changes in the behavior of the energy meridians, and the paths of some of the meridians were directly related to innervation of the pelvic floor and abdominal region.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.3
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• pp.252-255
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• 1999

The quality characteristics of the Korean traditional salt-fermented fish sauces, the traditional anchovy sauce (TAS) and the sandlance sauce(TKS) were evaluated comparing to the commercial anchovy sauce (CAS) and sandlance sauce (CKS). The acidity was higher in TKS than in TAS, whereas the contents of VBN, total-N and amino-N were higher levels in TAS. In color values, L and b values in TAS were generally higher than those in TKS, whereas a and ${\Delta}E$ values were higher in TKS. The contents of total free amino acids in TAS and TKS were $12.40\;g\%$ (w/v) and $9.549 g\%$ (w/v), respectively. The contents or six amino acids, alanine, glutamic acid, leucine, isoleucine, valine and Iysine were higher in TAS, whereas the contents of arginine, glutamic acid, leucine, alanine and valine were higher in TKS. Nucleotides such as IMP and hypoxanthine were principal components in both TAS and TKS. The nitrogen related compounds, TMAO, TMA and total creatinine were determined to be $108.8\;mg\%$ (w/v), $60.5\;mg\%$ (w/v), $62.4\;mg\%$ (w/v) in TAS, and those in TKS were $60.1\;mg\%$ (w/v), $24.1\;mg\%$ (w/v), $67.6\;mg\%$ (w/v), respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.5
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• pp.537-544
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• 2014

Kwamaegi is a traditional Korean seafood made from the flesh of Pacific saury Cololabis saira. It is recognized as a valuable, healthy food containing the ${\omega}$-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid). This study was conducted in order to obtain basic data for application to the canning process of Kwamaegi using red pepper paste with vinegar. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths and 90 g was put into cans (301-3). Then, 60 g of water was added and precooked for 10 minutes at $100^{\circ}C$. The water was drained after precooking. The precooked Kwamaegi was packed into cans, and 60 g of red pepper paste with vinegar was added. The cans were seamed using a vacuum seamer, then sterilized for differing times (8-12 minutes) in a steam system retort at $121^{\circ}C$. Parameters such as: pH, TVB-N, amino-N, total amino acid content, free amino acid content, color value (L, a, b), texture profile, TBA value, mineral content, sensory evaluation and viable bacterial count of the product produced under varying sterilization times (8-12 minutes) were measured. There were no remarkable differences between sterilization conditions and textural characteristics. The results showed that product sterilized for 8 minutes proved to be the most desirable.

• The Korean Journal of Mycology
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• v.22 no.2
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• pp.190-195
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• 1994

Studies were conducted to determine the potential of sodium hypochlorite(SHC) on the control of bacterial yellow blotch in cultivated oyster mushroom, Pleurotus ostreatus. SHC at the concentration of 80 ppm was effective on the control of Pseudomonas agarici causing yellow blotch in oyster mushroom except number 916 isolate. In vitro the mycelial growth was slightly inhibited at the concentration higher than 100 ppm of sodium hypochlorite, but retardation of the mycelial growth was soon recovered. Spray of SHC solution at the concentration of 40-50 ppm per day significantly reduced the incidence of the yellow blotch without impairing the growth of oyster mushroom in field culture. However, the higher concentration of SHC(67 ppm) induced yellow brown or dark gray in color and deformed cap and elongated stripe in morphology of fruiting body. Results indicate that periodical spray of sodium hypochlorite seems to be the recommendable method for protection against bacterial yellow blotch disease in oyster mushroom without reducing food quality.

• Korean Journal of Medicinal Crop Science
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• v.15 no.5
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• pp.339-345
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• 2007

Field performance and morphological characterization was conducted on seven transgenic lines of Codonopsis lanceolata expressing ${\gamma}-TMT$ gene. The shoots were obtained from leaf explants after co-cultivation with Agrobacterium tume-faciens strain LBA 4404 harboring a binary vector pYBI 121 that carried genes encoding ${\gamma}-Tocopherol$ methyltransferase gene (${\gamma}-TMT$) and a neomycin phosphotransferase II gene (npt II) for kanamycin resistance. The transgenic plants were transferred to a green house for acclimation. Integration of T-DNA into the $T_0\;and\;T_1$ generation of transgenic Codonopsis lanceolata genome was confirmed by the polymerase chain reaction and southern blot analysis. The progenies of transgenic plants showed phenotypic differences within the different lines and with relative to control plants. When grown in field, the transgenic plants in general exhibited increased fertility, significant improvement in the shoot weight, root weight, shoot height and rachis length with relation to the control plants. However, all seven independently derived transgenic lines produced normal flower with respect to its shape, size, color and seeds number at its maturity. Indicating that the addition of a selectable marker gene in the plant genome does not effect on seed germination and agronomic performance of transgenic Codonopsis lanceolata. $T_1$ progenies of these plants were obtained and evaluated together with control plant in a field experiment. Overall, the agronomic performance of $T_1$ progenies of transgenic Codonopsis lanceolata showed superior to that of the seed derived non-transgenic plant. In this study, we report on the morphological variation and agronomic performance of transgenic Codonopsis lanceolata developed by Agrobacterium transformation.