• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.6
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• pp.619-626
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• 2012

This study investigated the food quality characteristics of mottled skate Raja pulchra including the proximate composition, taste, color, flavor and texture as affected by area caught (Heuksando and Daecheongdo), sex and fish weight (heavy, intermediate and light grades). Based on viable cell counts, all of the mottled skates studied remained fresh. The moisture and protein contents of the mottled skate did not differ by the area caught and fish weight, but differed by fish sex. The taste of mottled skate was affected only by fish weight. The texture of the mottled skate differed according to fish sex and fish weight. The odor intensity did not differ for the three parameters.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.303-309
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• 1988

The heat generation at the start-up period of an autogeneous single screw extruder was determined with various feed materials, die structure and operational conditions. The highest heat generation rate was observed with defatted soybean meal, while the lowest value was obtained with rice flour, and wheat and barley flour showed the intermediate rate. As the moisture content of the flour decreased and the screw speed increased, the electric power requirement and heat generation rate increased. The temperature at compression section increased with the decrease in the particle size. The same effect was also observed as breaker plate was installed. The optimum operation was established as the temperature profile was maintained in decreasing order of metering section, die and compression section.

• Korean Journal of Plant Resources
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• v.29 no.3
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• pp.339-346
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• 2016

This study was carried out to develop an effective seed propagation method for Thalictrum rochebrunianum var. grandisepalum (H. Lev.) Nakai by analyzing seed dormancy types and germination characteristics. Seeds were collected between September to October at Gangwon province, and well-selected seeds were used while being dry-stored at 4±1℃. The seed size ranged 4.52 × 1.58 ㎜ and the weight of thousand seeds were 1,603.5 ± 0.02 ㎎. The moisture content was 7.2%. Seeds were achene type, and morphology characters showed an elliptical shape and rough texture, and light brown in color. Moist-chilling treatment was conducted for dormancy breaking because the seeds had an undeveloped embryo of liner type. The embryo had developed during a moist-chilling period, constantly, and fully developed in 10 weeks. Consequently, it seemed to be non-deep complex or intermediate complex type of morphophysiological dormancy, and embryo dormancy was broken by wet-chilling for 10 weeks. After 10 weeks of wet-chilling treatment, seed germination began. Germination percentage was higher in dark condition raher than light condition and recorded the maximum at 25℃ in the dark (16.3%). A pre-soaking treatment with a combined plant growth hormones promoted germination and shortened T₅₀. Specifically, seed germination of 84.5% was achieved by pre-soaking of seeds with a combined solution of 500 ㎎/L GA₃ and 10 ㎎/L kinetin for 24 h after a wet-chilling treatment for 10 weeks. Thus the effect of plant growth hormones coupled with chilling temperature on seed breaking dormancy provide asubsequent growth of seedlings for successful plantation.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.88-88
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• 2018

Coffee is one of the most popular drinks in the world. Roasting process of coffee bean is one of major steps to make coffee, however, there are few studies which analyzed chemical compounds in intermediate state of roasting coffee beans due to technical limitations to get coffee beans with the same roasting condition. We utilized Stronghold S7 pro roasting machine which guarantees the saming roasting conditions repletively with the aid of precise computer to control heat sources to get 20 steps (every 30 seconds) of roasted coffee beans during roasting process (10 min in total). Along with roasting process, phenolic compounds were decreased, which can be explained that roasting process cause phenolic compounds degradation. Caffeine is almost constant during roasting, reflecting that caffeine is not affected in roasting process. These samples presents that organic acids significantly increase along with the roasting process by HPLC analysis. With additional analysis of coffee beans, such as moisture contents, pH, as well as coffee tastes, our analysis will show detailed process of chemical compounds of coffee beans during roasting process.

• Korean Journal of Plant Resources
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• v.11 no.3
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• pp.345-352
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• 1998

A Korean endemic and evergreen small tree ' Dendropanax morbifera $L_{EV}$.(Araliaceae)' is a component of evergreen forest and mainly idstributein sourthern region and islands in Korea. A local population of D. morbifera which is located between evergreen and deciduous forest within 50m x 50m quadrate was investigated to ascertain the change of population structure, emergence and growth dynamics of seedlings and saplings, and pattern of spatial distribution by the temproal and spatial expansion of population . The result of analysis of population structure by Importnace Value(IV), evergreen forest showed a high species diversity of evergreen tree species such as Cinnamomum japonicum, Machilus japonica, Neolitsea serica, Daphniphyllum macropodum, Ligustrum japonicum, and etc, in middle and under story than in upper story where Camelia japonica and Quercus acuta were dominant. And in conterminous deciduous fores, the major component of evergreen forest in this region, Camellia japonica, Quercus acuta, evergreen tree of Lauraceae and etc. were abundant in only under story. IV of D. morbifera differed from among three story. In comparative analysis of emergence and growth dynamics of D. morbifera seedlings and saplings between evergreen and deciduous forest, emergece and density of seedlings were significantly greater in evergreen than in deciduous forest, and growth of height and basal diameter of seedlings and saplings were slightly larger in evergreen than in deciduous forest. The spatial distribution patterns by Moristia's index mapping of indivuduals using a lattice method of XY axis within this population showed that seedlings(age up to 2 years) and saplings (age>2 years and height<1m) both evergreen and deciduous forest were more or less aggregated apart from mature trees, and thougth intermediate trees(height>1m and dbh<10cm) had a aggregated distribution pattern, mature trees(dbh>10cm were uniform. In conclusion , the expansion of D. morbfera population from evergreen to deciduous forest accompanied with a mumber of evergreen woody species, and also, emergence and recruitment, and growth of seedlings were greatly influenced moisture and canopy by around community structure.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.4
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• pp.328-333
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• 2019

The proximate composition and mineral contents of 18 subtropical fish species caught off the coast of Jeju Island, Korea were determined. The mean moisture content was highest (78.0%) in the eight species of lean fish, lowest (72.6%) in the four species of medium-fat fish, and intermediate (75.4%) in the six species of low-fat fish. The lipid content was in the order of medium-fat fish > low-fat fish > lean fish. The protein content ranged from 17.7% to 18.9%. The mean macro-mineral contents in the 18 species were 290.2 mg/100 g edible portion K, 146.6 mg P, 113.5 mg Na, 67.2 mg Ca and 38.3 mg Mg. The mean value of micro-mineral contents were 2.1 mg Fe, 1.7 mg Cu and 1.5 mg Zn. These results suggest that subtropical fish from Jeju Island are good sources of protein, lipid and minerals.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.622-629
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• 2014

The present study was conducted to compare the growth performance, carcass characteristics, and meat quality of the egg-type male growing chicken (EM), white-mini broiler (WB), and commercial broiler (Ross 308, CB). A total of 360 1-d-old chicks were reared together using a completely randomized design with 4 replicates for each group under the identical feeding and rearing conditions. The ADG and gain:feed were the highest in CB, intermediate in WB, and the lowest in EM (p<0.05), and the live and carcass weights of CB and EM were significantly higher than those of WB (p<0.05). The pH of breast meat from WB and CB was significantly higher (p<0.05) than that from EM with a similar body weight. The EM had the lowest moisture (p<0.05) and the highest protein content (p<0.05), whereas the fat and ash contents were not different among groups. The mystiric acid (C14:0), palmitoleic acid (C16:1 ${\omega}7$), and oleic acid (C18:1 ${\omega}9$) levels were significantly higher in breast meat from CB (p<0.05). The monounsaturated fatty acid (MUFA) content showed the highest (p<0.05) levels in CB. In contrast, the polyunsaturated fatty acid (PUFA) contents of breast meat, including linoleic acid (C18:2 ${\omega}6$) and arachidonic acid (C20:4 ${\omega}6$), were higher (p<0.05) in EM and WB than in CB. In conclusion, the EM and WB had less growth performances in comparison with CB, but they each had some unique features (taste, flavor, and physiological characteristics) when raised under the identical rearing and feeding conditions.

• The Korean Journal of Mycology
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• v.9 no.3
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• pp.133-139
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• 1981

Two hundred forty seven isolates obtained from 21 white or cream-colored mushroom strain by single spore isolation or multiple spore germination were compared type of mycelial growth in vitro and yield trial in a preliminary test. As a result of these tests, four isolates were selected and compared the yields of sporophores with those of 505 and 702 which are leading strains in mushroom production. The newly selected isolate No. 705 showed high yield of mushroom with good quality as described below. 1. The isolate No. 705 produced 13% more mushrooms than those from the strain No. 703. Both produced creamy type of mushroom. The isolate No. 705 showed high blanching yield ratio and moderate resistance to Mycogone perniciosa. 2. For the isolate No. 705 obtained by multiple spore germinations, the optimum temperature of mycelial growth was $25^{\circ}C$, also the mycelial growth was better at $15^{\circ}C$ than others, optimum moisture content of the compost was 65% and optimum casing soil pH for mycelial growth was 7.8. 3. The new isolate No. 705 produced more number of sporophores and the ratio between parts of sporophores were intermediate of those from the strains No. 505 and No. 703.

• Korean Journal of Poultry Science
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• v.6 no.1
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• pp.24-30
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• 1979

1. The effects of heat stress (38$^{\circ}C$), cold stress (4$^{\circ}C$) and extreme cold stress (-20$^{\circ}C$) before slaughter on the tenderness and postmortem glycolysis if the excised chicken breast muscle were studied Heat stress significantly (p 0.05) increased the toughness of breast muscle. Though statistically not significant, cold stress also adversely affected the tenderness. The heat-stressed birds showed higher zero hr glycogen higher zero hr pH and significantly (p 0.05) love. ultimate pH then the controls. The cold-stressed birds showed intermediate values in these parameters. Highly significant correlations. were observed between shear value and each of these three parameters. Glycolysis rate ana final moisture content were minor factors which affected the muscle tenderness to a limited extent. The slightly elevated lactate-dehydrogenase and creatine phosphokinase activities in serum and breast muscle of stressed birds failed to account for any variations in tenderness. 2. Chicken breast and thigh muscles were subjected to different environmental temperatures to determine if the phenomenon of cold shortening exists in chicken muscle. For both breast and thigh muscles, minimum shortening was observed in the 4-10$^{\circ}C$t range. Muscles held at 0$^{\circ}C$ showed a slightly higher extent of shortening than at 4$^{\circ}C$; where as muscles held at above 20$^{\circ}C$ showed a severe shortening effect. It was concluded that no apparent cold shortening was detected in chicken muscle except at 0$^{\circ}C$ and even at 0$^{\circ}C$ and even at 0$^{\circ}C$ the extent of shortening was of a small magnitude compared to bovine muscles. Since high temperature induces a much greater shortening, muscle temperature must be lowered to below 20$^{\circ}C$ as early as possible to prevent excessive muse]e shortening.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.708-716
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• 2013

Changes in the proximate composition, lipid classes, and fatty acids were studied in chub mackerel Scomber japonicus and Japanese jack mackerel Trachurus japonicus muscles cooked using a frying pan, oven, and microwave oven. The moisture content was high in the raw samples (chub mackerel 65.5%, Japanese jack mackerel 60.5%) and decreased with cooking, especially in the frying pan method (chub mackerel 49.2%, Japanese jack mackerel 49.8%). In contrast, the protein, lipid and ash contents increased significantly with cooking in chub mackerel muscle (P<0.05). However, the lipid content of Japanese jack mackerel muscle showed no significant difference between the samples using the three cooking methods and the raw sample. The dripped lipid contents from the cooked muscles showed the highest levels in the frying pan samples and the lowest levels in the microwave oven samples. The percentage of non-polar lipid (NL) in the total lipid content was over 95% in the muscle lipids (10.43-21.86 g/100 g sample). Prominent fatty acids were 16:0, 18:1n-9, 22:6n-3 (docosahexaenoic acid, DHA), 16:1n-7 and 20:5n-3 (eicosapentaenoic acid, EPA) in both fish muscles and dripped lipids. There was no change in the EPA level in any of the fish muscles, by any cooking method. The percentage of DHA in the muscle of chub mackerel showed the lowest level in the frying pan sample and the highest level in the microwave oven and raw samples, and an intermediate level in the oven sample. However, the percentage of DHA in the Japanese jack mackerel muscle was not significantly different between the various cooking methods. From these results, the microwave oven and oven cooking methods showed relatively low levels of dripped lipid content and loss of n-3 PUFA compared with the frying pan cooking method.