• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.85-91
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• 2013

For shelf-life improvement of the domestic peach, a treatment with low dose UV-C (0~3.0 $kJ/m^2$) irradiation was performed and the spoilage rate and changes of physico-chemical and sensory properties of the peach were investigated. Control showed spoilage at day 4, and then 50% of control showed spoilage at day 8. However, samples treated with low dose UV-C showed lower percentage of spoilage than those of control at day 8. Weight changes of control and the samples with UV-C treatment showed no difference during the storage period. There was no difference in pH of samples among the treatments but they were increased by storage time. Hardness of samples was not different among treatments at initial stage of storage after UV-C treatment. However, the hardness of control sample was decreased faster than those of the samples with low dose UV-C treatment after 6 days of storage. No significant changes in lightness, redness and yellowness of the samples by UV-C treatment were observed. The sensory parameters including taste, flavor, and color at initial and during storage period were not different among treatments except for texture and overall acceptance. The scores for texture and overall acceptance of control were decreased faster than those of UV-C treatments during storage. In general, samples treated with low dose UV-C showed higher sensory quality than control.

• Korean Journal of Ecology and Environment
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• v.39 no.1 s.115
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• pp.73-84
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• 2006

The objective of this study was to analyze long-term temporal trends of water chemistry and spatial heterogeneity for 10 sampling sites of the Yeongsan River watershed using water quality dataset during 1995 to 2004 (obtained from the Ministry of Environment, Korea). The water quality, based on multi-parameters of biological oxygen demand (BOD), chemical oxygen demand (COD), conductivity, dissolved oxygen (Do), total phosphorus (TP), total nitrogen (TN) and total suspended solids (TSS), largely varied depending on the sampling sites, seasons and years. Largest seasonal variabilities in most parameters occurred during the two months of July to August and these were closely associated with large spate of summmer monsoon rain. Conductivity, used as a key indicator for a ionic dilution during rainy season, and nutrients of TN and TP had an inverse function of precipitation (absolute r values> 0.32, P< 0.01, n= 119), whereas BOD and COD had no significant relations(P> 0.05, n= 119) with rainfall. Minimum values in conductivity, TN, and TP were observed during the summer monsoon, indicating an ionic and nutrient dilution of river water by the rainwater. In contrast, major inputs of total suspended solids (TSS) occurred during the period of summer monsoon. BOD values varied with seasons and the values was closely associated (r=0.592: P< 0.01) with COD, while variations of TN were had high correlations (r=0.529 : P< 0.01) with TP. Seasonal fluctuations of DO showed that maximum values were in the cold winter season and minimum values were in the summer seasons, indicating an inverse relation with water temperature. The spatial trend analyses of TP, TN, BOD, COD and TSS, except for conductivity, showed that the values were greater in the mid-river reach than in the headwater and down-river reaches. Conductivity was greater in the down-river sites than any other sites. Overall data of BOD, COD, and nutrients (TN, TP) showed that water quality was worst in the Site 4, compared to those of others sites. This was due to continuous effluents from the wastewater treatment plants within the urban area of Gwangju city. Based on the overall dataset, efficient water quality management is required in the urban area for better water quality.

• the MEAT Journal
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• s.36 summer
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• pp.61-71
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• 2009

The aim of this work was to analyze the effects of salt and NaNO2 on weight loss, proximate compositions, chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The H8 group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+NaNO2 group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm NaNO2. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+NaNO2 group of 3 hams (10.62 kg) was salted same as L8 group and added 100 ppm NaNO2. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of NaNO2 (p<0.05), the L8 hams had significantly higher moisture content than HS + NaNO2 and L8 + NaNO2 (p<0.05). The level of salt and NaNO2 did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from L8 hams were significantly lower than in the muscles from HS + NaNO2 hams (p<0.05). The NaNO2 did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from L8 hams was significantly higher than in muscles from HS and H8+NaNO2 hams (p<0.04). The salt content in biceps femoris muscles from LS + NaNO2 hams was significantly lower than in the muscles from HS and HS + NaNO2 hams (p<0.05). The NaNO2 treatment did not affect the NaNO2 content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS + NaNO2 hams were significantly higher than in the muscles from HS and LS hams.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.493-498
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• 2008

The aim of this work was to analyze the effects of salt and $NaNO_2$ on weight loss, proximate compositions. chemical parameters and texture characteristics of dry-cured ham processed using Korean methods. Four different treatments were considered: The HS group of 3 hams (11.30 kg) was salted with 9.2 g/kg salt (w/w) (high salt batch), the HS+$NaNO_2$ group of 3 hams (10.65 kg) was salted same as HS group and added 100 ppm $NaNO_2$. The LS group of 3 hams (11.42 kg) was salted with 6.2 g/kg salt (w/w) (Low salt batch), the LS+$NaNO_2$ group of 3 hams (10.62 kg) was salted same as LS group and added 100 ppm $NaNO_2$. The highest weight losses took place at the drying stage (27.46, 28.25, 26.99, and 28.42%). However, there were no significant differences in the weight losses between treatments (p>0.05). The moisture content was significantly affected with addition of $NaNO_2$ (p<0.05), the LS hams had significantly higher moisture content than HS+$NaNO_2$ and LS+$NaNO_2$ (p<0.05). The level of salt and $NaNO_2$ did not affect the fat, protein and ash contents. The hardness and chewiness in biceps femoris muscle from LS hams were significantly lower than in the muscles from HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ did not affect the texture characteristics of dry-cured hams. The processing conditions significantly affected the chemical parameters of biceps femoris muscle (p<0.05). The water activity in biceps femoris muscle from LS hams was significantly higher than in muscles from HS and HS+$NaNO_2$ hams (p<0.05). The salt content in biceps femoris muscles from LS+$NaNO_2$ hams was significantly lower than in the muscles from HS and HS+$NaNO_2$ hams (p<0.05). The $NaNO_2$ treatment did not affect the $NaNO_2$ content in biceps femoris muscles (p>0.05). The processing conditions did not significantly affect the lightness (L), redness (a), and $h^{\circ}$ of biceps femoris muscles (p>0.05). The yellowness (b) and chroma in biceps femoris muscle from HS+$NaNO_2$ hams were significantly higher than in the muscles from HS and LS hams.

• Korean Journal of Ecology and Environment
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• v.39 no.2 s.116
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• pp.145-156
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• 2006

The objective of this study was to evaluate biological health conditions and physicochemical status using multi-metric models at five sites of the Keum-Ho River during August 2004 and June 2005. The research approach was based on a qualitative habitat evaluation index (QHEI), index of biological integrity (IBI) using fish assemblage, and long-term chemical data (1995 ${\sim}$ 2004), which was obtained from the Ministry of Environment, Korea. For the biological health assessments, regional model of the IBI in Korea (An,2003), was applied for this study. Mean IBI in the river was 30 and varied from 23 to 48 depending on the sampling sites. The river health was judged to be "fair condition", according to the stream health criteria of US EPA (1993) and Barbour et al. (1999). According to the analysis of the chemical water quality data of the river, BOD, COD, conductivity, TP, TN, and TSS largely varied epending on the sampling sites, seasons and years. Variabilities of some parameters including BOD, COD, TP, TN, and conductivity were greater in the downstream than in the upstream reach. This phenomenon was evident in the dilution by the rain during the monsoon. This indicates that precipitation is a very important factor of the chemical variations of water quality. Community analyses showed that species diversity index was highest (H=0.78) in the site 1, while community dominance index was highest in the site 3, where Opsariichthys uncirostris largely dominated. In contrast, the proportions of omnivore and tolerant species were greater in the downstream reach, than in the upstream reach. Overall, this study suggests that some sites in the downstream reach may need to restore the aquatic ecosystem for better biological health.

• Journal of the Korean Society for Marine Environment & Energy
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• v.18 no.3
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• pp.143-156
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• 2015

In order to understand the dynamic characteristics of water column environments in the Western Pacific seamount area (approximately $150.2^{\circ}E$, $20^{\circ}N$), we investigated the water mass and the behavior of water column parameters such as dissolved oxygen, inorganic nutrients (N, P), and chlorophyll-a. Physico-chemical properties of water column were obtained by CTD system at the nine stations which were selected along the east-west and south-north direction around the seamount (OSM14-2) in October 2014. From the temperature-salinity diagram, the main water masses were separated into North Pacific Tropical Water and Thermocline Water in the surface layer, North Pacific Intermediate Water in the intermediate layer, and North Pacific Deep Water in the bottom layer, respectively. Oxygen minimum zone (OMZ, mean $O_2$ $73.26{\mu}M$), known as dysoxic condition ($O_2<90{\mu}M$), was distributed in the depth range of 700~1,200 m throughout the study area. Inorganic nutrients typified by nitrite + nitrate and phosphate showed the lowest concentration in the surface mixed layer and then gradually increased downward with representing the maximum concentration in the OMZ, with lower N:P ratio (13.7), indicating that the nitrogen is regarded as limiting factor for primary production. Vertical distribution of water column parameters along the east-west and south-north station line around the seamount showed the effect of bottom water inflowing at around 500 m deep in the western and southern region, and concentrations of water column parameters in the bottom layer (below 2,500 m deep) of the western and southern region were differently distributed comparing to those of the other side regions (eastern and northern). The value of Excess N calculated from Redfield ratio (N:P=16:1) represented the negative value throughout the study area, which indicated the nitrogen sink dominant environments, and relative higher value of Excess N observed in the bottom layer of western and southern region. These observations suggest that the topographic features of a seamount influence the circulation of bottom current and its effects play a significant role in determining the behavior of water column environmental parameters.

• Journal of Environmental Science International
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• v.23 no.3
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• pp.433-445
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• 2014

The objective of study was to analyze seasonal and inter-annual patterns of water chemistry of Miho Stream watershed during 2004 - 2007 along with some influences of tributaries and summer monsoon on the stream water quality. For the study, eight physico-chemical parameters such as nitrogen, phosphorus, BOD, COD and chlorophyll-a (CHL) etc. were analyzed in relation to spatial and temporal variability of seven sampling sites of the mainstream and some tributaries in the watershed. In the upstream reach, Mean of BOD, COD and TP averaged 3.2 mg/L, 6.5 mg/L and $186{\mu}g/L$, respectively, indicating an eutrophic conditions as a III-rank in the stream water quality criteria from the Ministry of Environment, Korea(MEK). The eutrophic water was due to a combined effect of Chiljang tributary with high nutrients ($TP=844{\mu}g/L$, TN=8.087 mg/L) and the point sources from some wastewater treatment plants. In the meantime, BOD, TN, and TP in the downstream reach were about > 1.2-1.5 folds than the values of the midstream reaches. This was mainly attributed to effluents of nutrient rich-water (mean TN: 11.980 mg/L) from two tributaries of Musim Stream and Suknam Stream, which is directly influenced by nearby wastewater disposal plants. Seasonal analysis of water chemistry showed that summer monsoon rainfall was one of the important factors influencing the water quality, and water quality had a large spatial heterogeneity during the rainfall period. In the premonsoon, BOD in the downstream averaged $6.0{\pm}2.47mg/L$, which was 1.4-fold greater than the mean of upstream reach. Mean of CHL-a as an indicator of primary productivity in the water body, was > 2.2 - 2.9 fold in the downstream than in the upstream, and this was a result of the high phosphorus loading from the watershed. Overall, our data suggest that some nutrient controls in point-source tributary streams are required for efficient water quality management of Miho Stream.

• Korean Journal of Soil Science and Fertilizer
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• v.27 no.2
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• pp.111-116
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• 1994

These studies were carried out to investigate the possibility on the agricultural utilization of lake sediment collected in the Daecheong Lake. Several parameters to estimate the degree of maturity of compost by windrow system were tested during a 50 day periods, and the results were as follows : During the composting of Daecheong Lake sediment, C/N ratio decreased gradually from 18.9 at the beginning to 13.1 at the final, while CEC increased from 33.5me/100g to 62.5me/100g. The temperature of lake sediment pile was the highest as $52^{\circ}C$ at 15th day and then decreased slowly until $30^{\circ}C{\sim}40^{\circ}C$ after 50 days. The results may be suggested that Daecheong Lake sediment compost reaches an acceptable level of stability after about 50 days. In order to know the effect of the Lake sediment and its compost on the growth of tomato(Lycopersicum esculentum M.), pot experiments were performed. The appiication of lake sediment(AS) itself, sediment organic fertilizer(SOF), and NPK mixed with sediment organic fertilizer(NSF) was more effective for tomato plant height, fresh and dry weight, and chlorphyll content than those of control treatment. Also, the lake sediment compost improved the physico-chemical properties of soil such as pH, total carbon, total nitrogen, available phosphorous and CEC.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.829-834
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• 2015

To decrease excessive sugar intake, and increase vegetable and calcium intake, we manufactured sugar free fruit-vegetable jam containing calcium and fructo-oligosaccharide to substitute for sucrose. We evaluated jam for physico-chemical and sensory properties. When the amount of apple was replaced with the amount of kale, $^{\circ}brix$ decreased, whereas there were no significant changes in pH. As the amount of kale increased, lightness and yellowness increased. However redness did not show trend to increase or decrease. In the texture profile analysis, hardness, springiness, cohesiveness, gumminess and chewiness significantly decreased with increased amount of kale, but adhesiveness gradually increased. The sensory parameters including taste, flavor, color, spreadability and overall acceptance of jam added 10.0~12.0% amount of kale were the highest acceptance. As the amount of kale added in the jam, sensory properties decreased. In general, when sugar free fruit-vegetable jam was manufactured, apple and kale ratio of 3:1 or 4:1 was considered appropriate.

• the MEAT Journal
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• s.34 winter
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• pp.26-39
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• 2007

This study investigated the effect of salt and glucono-$\delta$-lactone (GdL) on the cold-set binding of restructured pork washed and pressurized at 200 MPa. Binding strength, pH, water holding capacity (WHC) and color were determined. NaCl improved pH, WHC and binding strength. GdL also increased binding strength while decreased WHC and pH significantly (p<0.05). However, low GdL level combined with NaCl showed high pH and WHC, compared to control. In color, NaCl decreased L*-value with increasing a*-value significantly (p<0.05). In contrast to NaCl, GdL increased L*-value and decreased a*-value. GdL tended to decrease b*-value and significant differences were found when GdL was added above 1%. Pearson’s correlation coefficients presented that NaCl had a significant effect on binding strength (0.6632) and lightness (?0.7330) while GdL had a significant correlation with all parameters barring binding strength. The results indicated that under washing and pressure treatments, GdL had a potential effect on cold-set binding with reducing NaCl concentration, especially when low GdL concentration combined with NaCl was added.