• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.373-382
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• 1984

Processing conditions of retort pouched fried mackerel fish meat paste and quality stability during storage were investigated. The reasonable amounts of added ingredients to the frozen mackerel meat paste were $10\%$ of corn starch, $1\%$ of soybean protein, $1.5\%$ of sodium chloride, $0.6\%$ of monosodium glutamate, $0.3\%$ of alcoholic extract of red pepper, and $0.1\%$ of sodium erythorbate as an antioxidant and also added water corresponding to $10\%$ of the frozen mackerel meat paste. After grinding the defrosted mackerel fish meat paste with ingredients, the meat paste was molded in bar type and fried in soybean oil at $170-180^{\circ}C$ for 3 minutes. The fried mackerel meat paste was cooled, vacuum-packed in laminated plastic film bag (polyester/polyvinylidene chloride/unoriented polypropylene : $12{\mu}m/15{\mu}/50{\mu}m,\;14{\times}19cm$) and finally sterilized at $120^{\circ}C$ for 20 minutes in a hot water circulating retort. The pH, volatile basic nitrogen, moisture content, water activity, color, thiobarbituric acid value, peroxide value, texture and viable bacterial count of products were examined during 100 days of storage at $25{\pm}3^{\circ}C\;and\;5^{\circ}C$. The results showed that products could be preserved in good condition for 100 days at $25{\pm}3^{\circ}C$. Judging from sensory evaluation, the quality of products was not inferior to that of market products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1186-1192
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• 2003

The food components and quality characteristics of two kinds of boiled-dried anchovies (Engraulis japonica) in the Korean market such as the Jukbang-Myoel (JM) and Kwonhyunmang-Myeol (KM) were investigated. KM was higher in moisture content, and lower in crude protein and lipid contents than JM. Volatile basic nitrogen was higher in KM than in JM, whereas TBA value showed higher levels in JM. Total combined amino acid contents of KM and JM were 41.9∼46.6 g/100 g and 42.0∼49.2 g/100 g, respectively, and large sized boiled-dried anchovies revealed higher contents than small sized ones in both samples. Their major amino acids were Glu, Asp, His, Leu, Ala and Arg. Total lipids of KM and JM were consisted of 55.4 ∼ 68.4%, 53.0 ∼ 68.0% neutral lipid and 31.6∼44.6%,32.0∼47.0% polar lipid, respectively, and their major fatty acids were 14:0, 16:0, 16:1n-7, 18:1n-9, 20:5n-3 and 22:6n-3. In taste compounds of boiled-dried anchovies, free amino acid contents of Km and JM were 953.7 ∼ 1,044.8 mg/100 g and 968.8 ∼ 1,306.4 mg/100 g, respectively, and main free amino acids were Tau, His, Ala, 1-methyl his, Lys, Glu and Gly. The contents of other taste-active components such as IMP, total creatinine, TMAO and inorganic ions were not significantly different between KM and JM. The results of sensory evaluations for organoleptic characteristics, small sized JM showed no difference in sensory qualities, whereas large sized JM showed good qualities for appearance, taste and odor compared with KM.

• Journal of Korean Society of Forest Science
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• v.99 no.3
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• pp.267-276
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• 2010

This study was performed to obtain basic data about vegetation structure and site environment of rare and endangered plant, viola websteri in five natural habitats. The dominant species of Hongcheon habitat were Pyrus pyrifolia (tree layer), Morus bombycis (subtree layer), Pyrus pyrifolia (shrub layer) and Isodon inflexus (herb layer). Mt. Yeonin habitat were dominated by Quercus mongolica (tree layer), Morus bombycis (subtree layer), Philadelphus schrenckii (shrub layer) and Viola websteri (herb layer). Mt. Yumyung habitat were dominated by Cornus controversa (tree layer), Morus bombycis (subtree layer), Fraxinus rhynchophylla (shrub layer) and Adenocaulon himalaicum (herb layer). Mt. Daebu habitat were dominated by Acer mono (tree layer), Staphylea bumalda (subtree layer), Staphylea bumalda(shrub layer) and Dryopteris crassirhizoma (herb layer). And the dominant species of Mt. Worak habitat were Larix leptolepis (tree layer), Fraxinus rhynchophylla (subtree layer), Alangium platanifolium var. macrophylum (shrub layer) and Adenocaulon himalaicum (herb layer). It was found out that the average acidity of soil pH was 5.23; 0.30ds/m for electron conductivity; 12.6% for organic matter content; 0.68% for total nitrogen; 21.66 ppm for available phosphorous; and 23.45 cmol(+)/kg for CEC. Interchangeable cation was decreased in order of $Ca^{2+}$ > $Mg^{2+}$ > $K^{2+}$. Viola websteri had positive association with Polygonatum odoratum var. pluriflorum and Geranium thunbergii but negative association with Poa sphondylodes. Species diversity index(H'), maximum Species diversity index (H' max), evenness(J') and dominance (1-J'), of investigated sites ranged 0.6816 (Mt. Worak)~0.9656 (Mt. Daebu), 1.0000 (Mt. Yeonin)~1.3010 (Hongcheon, Gangwon), 0.5330 (Mt. Worak)~0.8947 (Mt. Daebu) and 0.1053 (Mt. Daebu)~0.4670 (Mt. Worak) in woody layer and 1.0414 (Mt. Yumyung)~1.3295 (Mt. Worak), 1.4314 (Mt. Yumyung)~1.6435 (Mt. Daebu), 0.6984 (Hongcheon, Gangwon)~0.8356 (Mt. Worak) and 0.1644 (Mt. Worak)~0.3016 (Hongcheon, Gangwon) in herb layer, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.851-859
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• 2012

This study was conducted to investigate the effects of addition of lotus (Nelumbo nucifera) leaf and root extracts on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 5% ice water added (T0), 5% lotus leaf extract added (T1), 2.5% lotus leaf extract and 2.5% root extract added (T2), and 5% lotus root extract added (T3). There were no significant differences in moisture, protein, fat, ash, cooking yield, moisture retention, water holding capacity, reduction in diameter, a-value (redness), b-value (yellowness), VBN content (volatile basic nitrogen), hardness, springiness, cohesiveness or chewiness. The fat retention was highest in T0 (p<0.05). The L-values (lightness) of T2 and T3 were higher than those of T0 and T1 (p<0.05). The pH was lowest in T1 (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values of T0, T1, T2, and T3 were 0.47, 0.17, 0.21, and 0.32 mgMA/kg, respectively, with that of T1 being significantly lower than those of the other samples (p<0.05). The contents of free amino acids related to sweet taste was 642.5 ppm for T1, which was highest among the samples (p<0.05). The flavor was highest in T1 (p<0.05). These results suggest that lotus leaf extracts improved the lipid oxidation and flavor of ground pork meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1843-1851
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• 2014

This study evaluated the quality characteristics and antioxidant activities of barley Doenjang (soybean paste) containing various contents (4, 12, and 20%) of kelp extracts. After 60 days of fermentation, pH, acidity, and viscosity of Doenjang were 5.80~6.86, 0.57~1.87%, and 4,913.3~9,333.3 cps, respectively, showing significant differences according to content of kelp extracts. Amino-type nitrogen contents was 902.60~921.90 mg%. For color values, L and b values increased significantly (P<0.001), whereas a value decreased slightly according to kelp extracts. DPPH radical scavenging effect ($IC_{50}$) for butylated hydroxyanisole ranged from 10.28 mg/mL to 23.23 mg/mL. DPPH radical scavenging effects of control was highest among the samples. The total polyphenol and flavonoid contents were 12.72~6.37 mg tannic acid equivalence/g, and $0.98{\sim}1.56{\mu}g$ rutin equivalence/g, respectively. Initial counts of total bacteria and lactic acid bacteria were 7.20~7.57 log CFU/g, and 4.20~4.71 log CFU/g respectively, showing significant difference according treatment and fermentation (P<0.05). In the sensory evaluation, 20% kelp extract Doenjang (5.6) showed higher overall acceptability than other samples (6.5) (P<0.01). Especially, umami taste (6.1) and texture (6.4) of 20% kelp extract Doenjang were higher than those of control (P<0.05). These results suggest that Doenjang containing kelp extracts, will be good for industrial fields.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.223-230
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• 2008

For the use of extracts from salmon frame as a basic material of Gomtang-like products, various methods (soaking into soybean milk, adding anchovy, and adding spices) for masking fish odor into extracts from salmon frame were examined and the food component characteristics were also compared with commercial Gomtang. According to the results of volatile basic nitrogen, transmission at 660 nm and sensory evaluation of extracts, soaking treatment, which is the soaking of salmon frame into soybean milk, was the most efficient method among the various methods for masking fish odor into extracts from salmon frame. There was no difference in the proximate composition between extracts from salmon frame soaked (FS) and unsoaked (C) into soybean milk. The FS was not detected in heavy metals, such as chromium, lead and cadmium. The taste value of FS (16.26) was higher than that of C and the major amino acids were glutamic acid and aspartic acid. Total amino acid content of FS (3.08 g/100 mL) was also higher than those of C (2.95 g/100 mL) and commercial Gomtang (1.70 g/100 mL), and the major amino acids were glycine, proline, glutamic acid and arginine. The calcium and phosphorus contents of FS/500 mL accounted for 21.7% and 18.5%, respectively, of the recommended daily allowance of mineral for adult.

• Journal of Mushroom
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• v.3 no.4
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• pp.140-144
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• 2005

This study was conducted to verify the cause of suppression symptom in mycelial growth during summer and to be able to establish a countermeasure. Cultivation of Flammulina velutipes was experimented with varying elapsed time of 0, 3, 6, 9 hours after mixing the sawdust media and two kinds of water temperature (normal water, $24^{\circ}C$ and cold water, $6^{\circ}C$) for mixing sawdust media. There were trends of increased media temperature from $24^{\circ}C$ to $31^{\circ}C$ and decreased pH from 6.5 to 5.2~5.6 with varying elapsed time from mixing the media to sterilization. Bacterial density also increased with bacterial density in Medium $24^{\circ}C$ being 1.9~4.1 times higher than that in Medium 6. Growth of F. velutipes was delayed with dual culture of bacteria isolated from sawdust media. Total nitrogen content of sawdust media was lowered by elapsed time from mixing the media to sterilization. The use of normal water($24^{\circ}C$) delayed mushroom growth by 1~2 days compared with that of cold water($6^{\circ}C$). Furthermore, mycelial growth of F. velutipes in the bottle cultivation ceased 9 hours after mixing the media. Primordia formation of F. velutipes was delayed by 1~3 days by elapsed time after mixing sawdust media, while fruit-body yield decreased by 7~12% 6 hours after mixing the media. Fruit-body yield was more stabilized with the use of cold water($6^{\circ}C$) than with that of normal water($24^{\circ}C$). Results showed that it is effective to use cold water as low as $6^{\circ}C$ in mixing media for F. velutipes cultivation, especially during summer when environmental temperature is high, high pressure sterilization after bottling work can prevent bacterial propagation in the media and can stabilize media ingredient.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.1
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• pp.75-82
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• 2010

Indoor cultivation plots for watermelon plant mostly have salt-accumulation problem because of continuous cropping especially with the heavy applications of chemical fertilizers. Thus, this study was conducted to investigate selected soil properties and watermelon growth condition as affected by the application of different farming practices in the salt-affected soils of greenhouse plots used for continuous watermelon production. Five different practice conditions in the experimental plots were applied, 1) a conventional farming practice (CFP), 2) a nitrogen-phosphorus-potassium (NPK) fertilizer management practice (FMP), and 3) the FMP with different amounts (5, 10, and 15 ton $ha^{-1}$)of fresh rice straw treatments (FMP-RS), for three years of study. As comparing with CFP plots, soil organic matter content gradually increased during the experimental years, whereas it decreased in the FMP only plot. Soil pH was not changed in the CFP and FMP plot, but it declined in the FMP-RS plots; however, it increased again from the third year in the FMP-RS plots with applying 10 and 15 ton $ha^{-1}$ of RS treatments. The concentrations of exchangeable cations, $Ca^{2+}$ and $Mg^{2+}$, except $K^+$, and water-soluble anions, ${NO_3}^-$, $Cl^-$, ${SO_4}^{2-}$ and ${PO_4}^{3-}$, markedly decreased in FMP and FMP-RS plots. In particular, the application of rice straw tended to significantly decrease the ion concentrations, especially most anions, in the first year, but there was no more decrease in the second and third study years. With relation to the ion concentrations, the changes of electrical conductivity (EC) after applying the management practices showed very similar to those of the ion concentrations. In addition, incidence of withered watermelon plant after applying the management practices dramatically declined from approximately 20% in the CFP plot to 3.5% in the FMP-RS plots. Water melon fruit weight was also improved by the management practices, especially FMP-RS. Therefore, the fertilizer and/or fresh rice straw application management practices are beneficial to improve salt-affected soils and watermelon plant growth condition.

• Korean Journal of Agricultural Science
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• v.19 no.1
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• pp.16-27
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• 1992

To determine a potential of new sludge fertilizer for horticultural crops, comparative studies between commercial fertilizers (Jandibiryo and Wonyebokbi) and sludge fertilizer (Sludgebiryo) were made through examining the growth responses on zoysiagrass (Zoysia japponica Steud.) and several horticultural plants. 1. The pH of new sludge fertilizer remained near 6.5 regardless the particle size. The solubility of elements was highest in phosphorus, followed by nitrogen and potassium in the order. Especially, desorption of potassium was continued up to 48 hrs after solubilization. 2. There was an increase in shoot number per plant, length of stolon and rhizome, and root weight as well as clipping yield of zoysiagrass in the treatment of large size Sludgebiryo compared to small one and Jandibiryo. 3. Regardless the size of fertilizers, Sludgebiryo increased flower numbers in salvia (Salvia officinalis L. 'Hatzazz') compared to Wonyebokbi, although the difference was not great, However, leaf area and fresh weight of plant were more increased in Wonyebokbi application. 4. Flower diameter of marigold (Tagetes erecta L. 'Inca') was slightly increased in Sludgebiryo application, but the average number of lateral shoots and fresh weight per plant were significantly increased in the treatment of Wonyebokbi application. 5. Sludgebiryo effectively increased the length of both main and lateral shoots, number of flowers and weight of shoot in vinca (Vinca rosea L. 'Little Linde'), but root growth of plant was higher in Wonyebokbi application. 6, No differences between Wonyebokbi and Sludgebiryo were found in promoting the growth of leaves of perilla (Perilla frutescens Hara 'Yubsil' ), but chlorophyll content and seed weight were slightly higher in the application of Wonyebokbi compared to Sludgebiryo. In conclusion, the effectiveness of Sludgebiryo for horticultural plants was almost equal to commercial fertilizers such as Jandibiryo or Wonyebokbi. Expecially, Sludgebiryo appeared to effective on the growth of zoysiagrass, and the increase of flower size and numbers in flower crops. Results indicate that new-made Sludgebiryo can be recommended for turfgrass culture, and the flower crops in which quality depends on flower number and flower size.

• Food Science and Preservation
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• v.13 no.1
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• pp.43-49
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• 2006

The chemical components of Korean paprika according to cultivars were investigated and analyzed to provide basic data for food materialization and processing. Nitrogen free extract contents of President, Special and Fiesta were 6.64, 6.22 and $6.01\%$ respectively. The contents of crude lipid and crude fiber in the Special, President and Fiesta were similar. Mineral components of paprika were rich in $K(83.41\-152.98\;mg\%),\;Mg(28.66\~39.46\;mg\%)\;and\;Mn(10.34\~18.96mg\%)$. Among the cultivars of paprika, K content had a slightly higher level in the President than those of Special and Fiesta. The major free Sugars of paprika were glucose $(1.36\~1.45\%)$ and fructose$(0.06\~1.53\%)$, respectively. The contents of total amino acids in paprika were $1,168.08\;mg\%$ in the Special, $1,112.97\;mg\%$ in the President and $874.79\;mg\%$ in the Fiesta. The major amino acids in the paprika were lysine, aspartic acid and glutamic acid Abundant organic acids of paprika were tartaric $(2.34\~4.32\;mg\%)$, succinic $(2.01\~2.42\;mg\%)$ and malic acids $(0.67\~1.72\;mg\%)$. Eight fatty acids in paprika were identified and the major fatty acids were stearic $(15.11\~34.68\%)$ and linoleic acids $(32.12\~60.36\%)$. The contents of ascorbic acid in paprika were $263.45\;mg\%$ in the Special, $284.24\;mg\%$ in the President and $206.34\;mg\%$ in the Fiesta. Total phenolics and carotenoid contents were higher in President cultivar than any other cultivars.