• Journal of Mushroom
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• v.21 no.4
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• pp.222-227
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• 2023

Mushrooms have a unique taste and aroma, so in the processing of mushroom products with other ingredients, a separate pre-processing step is often taken to eliminate the mushroom aroma. In this study, we analyzed the changes in the concentration of volatile compounds according to drying conditions to promote the activation of processing using the fruiting bodies of yellow oyster mushrooms(Pleurotus citrinopileatus) and pink oyster mushrooms(P. djamor). The caps and stipes of yellow oyster and pink oyster mushrooms were separated and freeze-dried at -70℃ for 120 hours. Subsequently, they were hot air-dried at temperatures of 40, 50, 60, and 70℃ for 24, 24, 16, and 12 hours, respectively. The dried samples were pulverized and quantitatively analyzed by SPME-GC-MS. In the case of yellow oyster mushrooms, the concentration of t-2-nonenal in caps and stipes during freeze-drying was 164.43 ㎍/g d.w. and 174.80 ㎍/g d.w., respectively, whereas during hot air-drying, it significantly decreased to 0.35~3.41 ㎍/g d.w. and 0.98~59.88 ㎍/g d.w. In a similar manner, for pink oyster mushrooms, the concentration of 1-octen-3-ol during freeze-drying in caps and stipes was 31.05 ㎍/g d.w. and 176.17 ㎍/g d.w., respectively, whereas during hot air-drying, it significantly decreased to 1.59~9.66 ㎍/g d.w. and 1.96~15.77 ㎍/g d.w. Furthermore, most volatile compounds showed a tendency to decrease in concentration as the temperature during hot air-drying increased.

• Korean journal of applied entomology
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• v.62 no.4
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• pp.333-343
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• 2023

King oyster mushrooms are one of the major fresh agricultural products which their exports are increasing every year in Korea. Lycoriella ingenua, is notorious insect pest in agriculture, especially in mushroom production. Larvae of L. ingenua cause mainly direct crop damage and adults are vectors of several dangerous fungal pathogens. In this study, the effects of electron beam, X-ray, and gamma-ray irradiation on the development and reproduction of L. ingenua were evaluated. In addition, to find the optimal dose to control L. ingenua in a box filled with king oyster mushrooms, an empirical experiment was conducted for each radiation. As a result, the development and reproduction of L. ingenua were inhibited at 50 Gy for all electron beam, X-ray, and gamma-ray irradiation. Additionally, at the top, middle, and bottom of the export box filled with king oyster mushrooms, the development and reproduction of L. ingenua were inhibited by electron beam with 150 Gy, X-ray with 100 Gy, and gamma-ray with 50 Gy. These results can be provided as basic data for establishing an integrated quarantine management system when exporting mushrooms. It will also contribute to the safety of agricultural products and the strengthening of export competitiveness.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.26 no.2
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• pp.53-60
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• 2020

A concept of household container to create and keep the modified atmosphere (MA) beneficial for fresh produce mix was devised and tested under typical chilled storage conditions of 3℃. The container system containing mixed products is initialized by applying weak hypobaric condition (0.9 atm) and subsequently injecting CO₂ gas at an appropriate low level (0.03 atm). The passive atmosphere modification by produce respiration is then induced to reach a target until gas diffusion tube of proper dimension starts to open. The design was made to attain quasi-steady state mass balance of O₂, CO₂ and N₂ to maintain the desired MA through the storage. Interrupted opening for taking out or placing some products was to reinitialize the loop of control logic. The developed concept was tested by the container which held commodities of spinach, pak choi, oyster mushroom, peeled onion, strawberry and cut carrot. The target optimum MA of 11% O₂ and 10% CO₂ (0.11 and 0.10 atm, respectively) was set to avoid injurious range of O₂ and CO₂ concentrations for any commodities. The developed container system could work to reach and maintain beneficial MA of 0.10-0.12 atm O₂ and 0.07-0.10 atm CO₂ close to the target during the storage contributing to quality retention of products measured in weight loss, chlorophyll content of spinach, ascorbic acid content of pak choi, color of onion, texture of oyster mushroom, bacterial count of strawberry and carotenoids of carrot. The container system shows potential to improve current preservation practice of fresh produce mix on consumers' level.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.861-869
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• 2020

This study was conducted to investigate the suitability of frozen oysters as a raw material for the preparation of seafood products by measuring the concentrations of harmful microorganisms and chemicals in thawed flesh. The microbial concentrations in thawed oysters were 2.3-5.0 log CFU/g for viable cell counts, not detected (ND)-1.0 log CFU/g for coliform bacteria, and ND for Escherichia coli and pathogenic bacteria such as Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Vibrio parahaemolyticus, Enterohemorrhagic Escherichia coli (EHEC), and Clostridium perfringens. In frozen oysters, the heavy metal concentration for viable cell counts was ND-0.030 mg/kg, for lead was ND-0.393 mg/kg, and for cadmium was 0.021-0.597 mg/kg. Benzo(a)pyrene, shellfish poison (paralytic shellfish and diarrhetic shellfish poisons), and radioactivity were not detected in the thawed oysters. These results suggest that frozen oysters can be safely used as a raw material for the preparation of seafood products.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.531-548
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• 1997

This study was conducted to investigate the standardization of kimchi and related products. There are about 339 kinds of kimchi and related products in Korea. Half of those various kimchi was 50% of the total products, and the other groups are in the order of Jangachi (high salted vegetable pickles, Saengchae (a salad type kimchi), Kakduki(reddish kimchi), Keotjulyi(nonfemented kimchi), Pickles, Seobakji (kimchi based on raddish, fish and other ingredients) and Shickgae (lactic fermented fish products). About 200 ingredients (chinese cabbage, raddish, cucumber, other vegetables, fruits, seaweeds, fish, meat etc.) were used for those products. Tongbaechu kimchi (whole headded chinese cabbage kimchi) and Possam kimchi (wraped kimchi with chinese cabbage leaves) were made by about 30 ingredients, respectively. Kakduki, Oyster-kakduki, Chonkak kimchi (kimchi based on small raddish with leaves) and Tongchimi (raddish kimchi with brine soup) were made by raddish and more than 10 ingredients, but the subsidiary ingerdients were less than that of chinese cabbage kimchi. Other products such as Yulmu kimchi and Oisobaki (a cucmber kimchi) were also dicussed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.417-423
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• 1985

In succession to the previous paper, the present study was directed to investigate the nonvolatile organic acids composition in raw and belied-dried products of oyster, sea-mussel, baby clam and hen clam by gas liquid chromatography. The results obtained are summarized as follows : In four kinds of the samples examined, eight kinds of organic acids were identified and determined in oyster, sea-mussel and baby clam, and nine kinds in hen clam. The major organic acids in oyster were pyroglutamic, succinic and malic acid which was $94.2\%$ of total quantity of organic acid, and those in sea-mussel, baby clam and hen clam were succinic and malic acid which were $90.8\%,\;89.7\%\;and\;86.4\%$ of total acids, respectively. The most abundant organic acid in sea-mussel, baby clam and hen clam was succinic acid that was $80.6\%,\;84.9\%\;and\;73.2\%$ in total acids, repectively. And that of oyster was pyroglutamic acid which marked $38.8\%$ in total acids, and the next one was succinc acid marked $34.4\%$. In the total quantity of organic acid, the highest was 913.0 mg/100g in oyster which showed 4.5 times as much as in hen clam, followed by 478.4 mg/100g in sea-mussel, 246.3mg/100g in baby clam, and the least was 201.2 mg/100g in hen clam. The decreasing rate of total quently of organic acids by boiled-dried procersing was the highest in oyster, $54.7\%$, followed by $46.5\%$ in sea-mussel, $37.1\%$ in hen clam and $29.4\%$ in baby clam. The decreasing rate of each organic acid shelved much difference according to the samples examined, in general, great in malic, fumaric and proglutamic acid ana less in succinic, lactic and oxalic acid.

• Journal of Mushroom
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• v.12 no.4
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• pp.287-292
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• 2014

This study investigated the packaging status and sensory quality of fresh-cut mushroom products from retail markets. Fifty one fresh-cut mushroom products were surveyed / purchased from discount stores in four cities in January (winter), March (spring), August (summer), and October (autumn) 2009. Collected fresh-cut mushrooms include single variety products like whole oyster mushroom and winter mushroom, diced or sliced oak mushroom, sliced king oyster mushroom, and ready-to-cook mixed mushroom products. Most fresh-cut mushrooms were packed in trays made of aluminum, polystyrene (PS), polyethylene terephthalate (PET), nylon materials covered with PVC (polyvinyl chloride) wrap or solid PP (polypropylene) and PS. Eighty nine percent of the covers were labeled with manufacture and expiration date. Collected samples showed severe browning (10%) and off-flavor (4%). The percentage of products with a rating of 'good' or better in overall quality was 90%. Moreover, Survey showed seasonal differences in sensory qualities. All of the collected fresh-cut mushrooms in autumn and winter had high marketability. However, Mushroom products collected in spring and summer had lower quality, hence requires treatment to prevent browning and off-flavor.

• THE INTERNATIONAL COMMERCE & LAW REVIEW
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• v.22
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• pp.227-254
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• 2004

This paper focuses on the analysis of effects on fisheries sector following Korea-Japan Free Trade Agreement and the results are found as follows. In terms of national competitiveness, the RCA(Revealed comparative advantage) index shows that Korea is higher than Japan in most species items. And the calculation of TSI(Trade Specialization Index) finds that Korea is export specialized while Japan import specialized, showing that Korean fisheries sector is internationally more competitive than Japan. The tariffs on the marine products should be completely scrapped between Korea and Japan, export of marine products to Japan increases a mere 2%, while import from Japan 13.5%. In terms of value, annual export to Japan stands at 20,135thousand USD, while import from Japan at 12,137thousands USD, resulting in trade balance improvement of 8,000thousand USD in total. The tariff measures above is expected to have a positive effect on the related industry of marine products such as Oyster, Conger eel, Ark shells and Laver, but those involved in fisheries of Alaska pollack, Hair tail, Sea-bream(live fish), Red horsehead(frozen), Saury are expected to be negatively affected. Given the results of analysis above, the effects of FTA on the fisheries would be advantageous to Korea as a whole, but at the same time, the advantage and disadvantage sustained differs by fishery type and marine products. To that effect, negotiation strategies and countermeasures should be made, taking the results into account.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.11
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• pp.1641-1656
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• 2019

The present paper reviews the findings of different research studies on the effect of natural ingredients in the Japanese quail (Coturnix coturnix japonica) diet on carcass characteristics and meat quality. The results show a relationship between the type and concentration of ingredients used in diets and carcass characteristics and meat quality. The inclusion of medicinal herbs (thyme, black seed, and mint), plants (canola), seeds (chickpea), spices (cinnamon and coriander), worms (earthworms), bee products (propolis), phytochemicals (lycopene), and edible fungi (common mushrooms) in the diet improved carcass quality characteristics compared to the control diets (basal diets). The inclusion of medicinal herbs (spearmint and green tea), spices (cinnamon), vegetables (tomato), plants (verbena and canola), seeds (marijuana), and edible fungi (oyster mushrooms) improved meat quality. In conclusion, the use of ingredients of natural origin in the diet of Japanese quail improves carcass quality characteristics and meat quality.

• Applied Biological Chemistry
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• v.44 no.4
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• pp.224-229
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• 2001

This study was carried out to examine the quality stability of powdered soup using powder from oyster wash water (PSW). To compare the quality stability, powdered soup from oyster hot-water extracts (PSE) was also prepared by mixing hot-water extract powder (15 g), table salt (5 g), cream powder (19 g), milk replacer (12 g), wheat flour (20 g), corn flour (15 g), starch (5 g), glucose (7.5 g), and onion powder (1.5 g). In preparing PSW, powder from oyster wash water, instead of powder from oyster hot-water extracts, was added and other additives were the same proportion as PSE. The PSW and PSE were packed with laminated film bag (OPP,$20\;{\mu}m$; PE, $20{\mu}m$; paper, $45\;g/m^3$; PE, $20\;{\mu}m$; Al, $7\;{\mu}m$; PE, $20\;{\mu}m$), and then stored at ambient temperature for 12 months. The moisture content, water activity, peroxide value, and fatty acid composition showed little changes during storage of the PSW, The pH, volatile basic nitrogen content, and brown pigment formation increased slightly, while white index decreased slightly during storage of PSW. No significant difference was observed in the changes of food components between PSW and PSE during storage. According to a sensory evaluation, the change in quality of PSW was negligible during 12 months of storage. From the results of the chemical experiment and sensory evaluation, PSW packed with laminated film bag (OPP, $20\;{\mu}m$; PE, $20\;{\mu}m$; paper, $45\;g/{\mu}m$; PE, $20\;{\mu}m$) was revealed to be preserved in good quality during 12 months of storage.