• Food Science of Animal Resources
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• v.33 no.1
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• pp.1-8
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• 2013

The effects of adding goldenrod leaf powder (GLP) and goldenrod stem powder (GSP) (0.1% and 0.5%) to raw ground pork on antioxidant activity were examined. The following six treatment groups were used: Control (without antioxidant), GLP1 (with 0.1% GLP), GLP2 (with 0.5% GLP), GSP1 (with 0.1% GSP), GSP2 (with 0.5% GSP) and AS (with 0.05% ascorbic acid). The chemical compositions, pH values, instrumental color, conjugated diene (CD), free fatty acids (FFA) and thiobarbituric acid-reactive substance (TBARS) value were measured during 15 d of storage at chilled temperatures. The addition of GLP and GSP showed no effect on moisture, protein and fat contents of the samples. However, adding 0.5% GSP increased the ash contents of ground pork (p<0.05). The pH values of treated samples decreased until day 7, and then increased thereafter. The addition of GLP and GSP decreased the $L^*$ and $a^*$ values and increased the $b^*$ value (p<0.05). The CD, FFA and TBARS value of the control were higher (p<0.05) than samples containing GLP and GSP. The addition of GLP and GSP resulted in a significant decrease in CD, FFA and TBARS values. Overall, this study demonstrated that GL and GS could be used as an antioxidant of raw ground pork.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.668-675
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• 2011

The effects of adding goldenrod leaf (GL) and stem powder (GS) (1 and 2%) to sausage meat were evaluated for quality characteristics. The compositional properties, pH, cooking yield, instrumental color, emulsion stability, viscosity, texture, and sensory properties were investigated. Adding GL and GS increased the moisture and ash concentration in sausages. Furthermore, increasing the amount of added GL and GS helped to develop (p<0.05) cooking yield, emulsion stability, and viscosity in the meat batters. Sausages with 2% GL and GS had significantly higher springiness and hardness than those of the control. No significant differences in cohesiveness were observed among the treatments. CIE L*and CIE a*values were highest (p<0.05) in the control sausage. Treatment with 2% GL resulted in the highest CIE b* values (p<0.05) in batter and sausages. No significant difference was observed between the control and other treatments for the overall acceptability. Overall, this study indicated that GL and GS could be used as dietary fiber in sausages to improve quality characteristics.

• Journal of Forest and Environmental Science
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• v.39 no.1
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• pp.49-54
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• 2023

For unknown reasons, a few trees in a private chestnut orchard in Icheon si, Gyunggi-do suffered leaf chlorosis and growth decline. Based on symptoms, phytoplasma was a probable cause. Leaf samples were collected from two symptomatic and non-symptomatic trees in the orchard for phytoplasma detection. An amplicon of about 1.2 bp size was obtained from both symptomatic trees by PCR with the universal 16S rDNA primers. Sequences of these amplicons were found to have 99% nucleotide sequence identity to the corresponding genomic region of 16SrIII (X-disease group). More than 100 phytoplasma isolates, such as Candidatus phytoplasma pruni, Milkweed yellows phytoplasma, Goldenrod yellows phytoplasma, Tsuwabuki witches'-broom phytoplasma, Candidatus Phytoplasma trifolii, etc. were involved in the list. Phylogenetic analysis revealed that the sequence obtained in this study closely clustered with Candidatus phytoplasma groups. While one of the amplicons shared 91% identity with the Candidatus phytoplasma castaneae, the other shared only 47%. It needs further analysis and investigation to determine the exact taxonomy. Meanwhile, based on the analysis of the sequences, chlorosis, and small leaves were associated with phytoplasma.