• 한국환경복원기술학회지
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• 제11권5호
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• pp.60-71
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• 2008

Through analyzing the specific physicochemical alterations in depth-based soil at reclaimed dredging area, the baseline data were provided for developing the reclaimed dredging area as natural landscape planting sites and ecological-landscape sites based on the soil improvement technology. There was no physical disturbance for 15 to 20 years in Gwangyang Bay reclaimed dredging area after reclamation. Physicochemical examinations of the soil were performed based on the vertical depth. Results of physicochemical analysis such as pH, electric conductivity, total salt contents, silt, clay contents, available phosphorus, calcium, magnesium, sodium, chlorine, and sodium-adsorption ratio showed increasing patterns with the depth while total organic contents, total nitrogen, and sand showed decreasing patterns. Potassium as an exchangeable cation, showed similar distribution patterns between the shallow and deep soil. This result strongly implied that long-term exposure to natural rainfall in reclaimed dredging area altered soil characteristics related to salinity. This research demonstrated that there were no remarkable differences in physicochemical characteristics at soil depth and groundwater table height, suggesting a baseline data for developing reclaimed dredging area. Additional investigation is required for different reclaimed dredging areas. Also, additional monitoring and examination are need on plant communities and time variable alteration in the soil to test the feasibility of reclaimed dredging areas as natural landscape planting sites and ecological-landscape sites.

• 한국조리학회지
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• 제14권3호
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• pp.136-142
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• 2008

This study was conducted to investigate the correlation of the physicochemical quality index(pH, acidity, reducing sugar content and lactic acid bacterial count) and sensory index(sourness) of Kakdugi during the fermentation at 5$^{\circ}C$, 10$^{\circ}C$ and 20$^{\circ}C$ respectively. Also, the relations between physicochemical quality index and overall acceptability were carried out. The pH range, based on the middle sour intensity point of 4.5, was 5.75 at 5$^{\circ}C$ fermentation, whereas that was 4.2 at 10$^{\circ}C$ and 20$^{\circ}C$ fermentation. The pH showing the highest overall acceptability decreased along with increased fermentation temperature. The reduced sugar content decreased rapidly up to 0.9% acidity, but after that, decreased slowly from more than 0.9% acidity at all fermentation temperatures. With increased fermentation temperature, the reduced sugar content showing the highest overall acceptability also showed the decreasing tendency. Change patterns of lactic acid bacterial count and sourness didn't coincided at 5$^{\circ}C$ fermentation, whereas those did at 10$^{\circ}C$ and 20$^{\circ}C$ fermentation. The indexes showing high significant correlations with sourness of Kakdugi fermented at 5$^{\circ}C$ were not pH and lactic acid bacterial count but acidity and reducing sugar content(p<0.05). The sourness of Kakdugi fermented at 10$^{\circ}C$ and 20$^{\circ}C$ showed high significant correlations with all of the physicochemical index(p<0.05).

• Preventive Nutrition and Food Science
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• 제15권3호
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• pp.221-228
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• 2010

The objective of this research was to investigate the changes in the contents of physicochemical properties including $\gamma$-aminobutyric acid (GABA), total dietary fiber (TDF), amylose, protein, and fat content in brown rice through germination for 2 different years. Total phenolic contents and antioxidant activities of DPPH and ABTS radical scavenging capacities were also determined in different solvent extracts. For the physicochemical properties, GABA, TDF, protein, and fat content increased, whereas amylose levels decreased. Specially, GABA and TDF levels showed the greatest variations among cultivars and harvest years. Total phenolic content and antioxidant activity significantly increased. The average total phenolic content at a concentration of 0.5 mg/mL in different extract solvents occurred in this order: methanol>ethylacetate>chloroform>hexane extracts. Additionally, 'Keunnun' exhibited the highest GABA levels, highest total phenolic content, and highest antioxidant activity after germination, with increases of approximately 3.7, 2.0, and 1.9 times, respectively, compared to levels before germination. These results suggest that, because of its high physicochemical contents and strong radical scavenging activities, germinated brown rice can be used as beneficial supplement.

• Animal Bioscience
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• 제34권10호
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• pp.1674-1683
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• 2021

Objective: A study was conducted to determine the physicochemical quality and consumer acceptability of beef frankfurter-type sausages formulated with pecan nut paste and Mexican oregano oil (MO) of two varieties, Poliomintha longiflora Gray (Mexican oregano Poliomintha, MOP) or Lippia berlandieri (Mexican oregano Lippia, MOL). Methods: Frankfurters were processed under six treatment conditions: control (10.67% pork fat), MOP (control + 0.01% MOP), MOL (control + 0.01% MOL), MOP-N (control + 0.01% MOP + 6% pecan nut paste), MOL-N (control + 0.01% MOL + 6% pecan nut paste), and C-N (control + 6% pecan nut paste). The physicochemical properties and the consumer acceptability were determined. Results: The addition of MO and nut did not influence the water holding capacity, drip loss, and luminosity of frankfurters, but those ingredients increased pH and shear force (p<0.05) and decreased redness (p<0.05) of frankfurters. Frankfurters were generally well accepted by consumers. However, general acceptability of sausages decreased with the addition of MO. Control sausages showed the highest acceptability. Conclusion: The MO and pecan nut paste do not affect drastically the quality of frankfurters. These results provide evidence that partial replacement of pork fat by pecan nut in frankfurters maintain a consistent physicochemical quality and its commercialization looks promising given consumers' acceptance.

• 한국식품조리과학회지
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• 제12권4호
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• pp.511-521
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and sensory charac teristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Indian millet flour. Acid value was not increased abruptly, TBA value was main tained, and reducing sugar content was increased as compared with the first day that glutinous Indian millet Noti was made during 90 day storage. Through sensory evaluation, color, flavor, moistness, and consistency (the inner part) were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Indian millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• Journal of Biosystems Engineering
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• 제24권5호
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• pp.407-414
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• 1999

To evaluate the quality of flame-peeled chestnuts, their physical and chemical properties were analyzed. The physicochemical properties of flame-peeled chestnuts, including geometrical shape, texture and chemical composition, were compared to those of hand-peeled ones. For the flame-peeled chestnuts, some properties in heated and non-heated sections were separately analyzed. The color, texture such as springness, cohesiveness, adhesiveness, hardness and chewiness, moisture content, and reducing sugar of the heated section of the flame-peeled chestnuts were significantly different with their non-heated section. But the physicochemical properties of the non-heated section of the flame-peeled chestnuts were similar to those of the hand-peeled ones.

• 한국식품조리과학회지
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• 제27권2호
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• pp.9-17
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• 2011

In this study, the physicochemical properties of polished rice flour, brown rice flour, and Jeung-pyun dough were studied. The protein, lipid, dietary fiber, pH of brown rice flour were higher than those of polished rice flour. The total polyphenol contents and electron donating ability (EDA) of brown rice flour (83.60 mg%, 2.44%, respectively) were higher than those of polished rice flour (56.91 mg%, 1.43%, respectively). The temperature gelatinization of brown rice flour higher than that of polished rice flour. The counts in Jeung-pyun dough were not significantly decreased brown-rice flour. The addition of brown rice flour decreased the amount of carbon dioxide gas evoluted from Jeung-pyun dough. The pH values of brown rice Jeung-pyun dough generally decreased fermentation time.

• Journal of Applied Biological Chemistry
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• 제56권2호
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• pp.101-107
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• 2013

Physicochemical properties of kochujang prepared with different concentration of turmeric were compared. The number of yeast and bacteria in the kochujang were low in the group with more than 1% of turmeric while the amylase and protease activity increased in the group with less than 1% of turmeric. The L- and b-values increased as the concentration of turmeric increased, however a-value decreased. The titratable acidity was low in the high percentage of turmeric added group. Oxidation-reduction potential increased in the later stage of fermentation with decrease in Aw. Reducing sugar and alcohol were high in than higher turmeric added group. Amino- and ammonia-type nitrogen were the highest in the 0.5% turmeric added group. The overall acceptability of kochujang was significantly more favorable (p<0.05) in the 0.25% turmeric added group than over 1% turmeric added one.

• Journal of Ginseng Research
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• 제18권2호
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• pp.122-127
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• 1994

Red ginseng extracts accounted for the major precipitating material in red ginseng drink prepared with various components and pasteuralized at $80^{\circ}C$ for 30 min. Precipitates in red ginseng extracts isolated by centrifugation were investigated for its chemical components and physicochemical properties. Recovery of precipitates in red ginseng extracts was 1.59% on a dry weight basis. Precipitates were composed of starch (71.47%), crude protein (21.75%), pectin (1.70%), polyphenol (2.97%) and calcium (3.83 ppm) but ginsenosides were not present. Absorption peak at 285 nm which appeared in red ginseng extracts was absent in the precipitates. pH and Hunter L value of the precipitates decreased, while Hunter a and b values increased in contrast to red ginseng extracts. Precipitates were solubilized to some extent in polar solvent. The shape of precipitate particle was round, sciral or irregular square. Particle size of precipitates varied from 0.17 $\mu\textrm{m}$ to 41.3 $\mu\textrm{m}$ in length.

• 동아시아식생활학회지
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• 제20권1호
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• pp.69-76
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• 2010

This study was performed to examine the effects of salt addition level on changes in the physicochemical properties and color values of salted shrimp during fermentation. Fresh shrimp were salted with different concentrations (8, 18, 28%) of Chunil salt and fermented at $20^{\circ}C$ for 160 days. In the 8% salted shrimp treatment, volatile basic nitrogen (VBN), amino nitrogen (AN), and trimethylamine (TMA) contents rapidly increased during the fermentation period, while in the 18 and 28% salt groups these increases were reduced throughout the 160 days of fermentation. Thiobarbituric acid (TBA) values increased rapidly for 120 days of fermentation and then decreased. The thiobarbituric acid values of the 18, and 28% salted and fermented shrimp groups were lower than the that of the 8% group. In addition, Hunter's color L, a, and b values decreased as the fermentation period increased.