• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.271-276
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• 2000

Electron beam (EB) irradiation was compared with gamma ray (GR) in terms of their effects on physicochemical qualities of microbial-decontaminated red pepper powder. The pH and soluble solid of the samples were relatively constant when exposed to EB and GR up to 15 kGy, which also did not induce significant chances in total and reducing sugars. The water soluble pigment and capsanthin content of red pepper powder showed a decreasing tendency as the irradiation dose increased. However, the pungent components, capsaicin and dihydrocapsaicin were shown resistant to irradiation doses applied. Based upon the results, EB was similar to GR in its effect on the physicochemical attributes of the samples, and the irradiation doses required for microbial control were not detrimental to the quality attributes of red pepper powder.

• Korean Journal of Medicinal Crop Science
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• v.27 no.5
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• pp.330-338
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• 2019

Background: This study was conducted to compare the physicochemical properties of 12 different cultivars of Rehmannia glutinosa, a plant used in Korean traditional herbal medicine. Method and Results: We investigated the following 12 cultivars of R. glutinosa; Jihwang1, Goryeo, Daegyung, Gogang, Togang, Dagang, Wongang, Yeongang, Hwanggang, Dahwang, Segang and Chunggang. We measured water content, chromaticity, hardness, active components levels, and antioxidant activity. Our results showed that Togang has the lowest water content and the highest yield. The catalpol content was the highest in Togang (40.50 mg/g) and the lowest in Chunggang (22.17 mg/g). The aucubin content was the highest in Hwanggang (0.28 mg/g). Chunggang had the lowest aucubin content, but the highest level of verbascoside. Total flavonoid and total polyphenol were the highest in Daegyung and Chunggang, respectively. There was a strong correlation between the total flavonoid and total polyphenol (r = 0.89) content. Conclusions: There were significant differences in physicochemical properties among 12 cultivars. These properties will affect suitability for processing and final product quality. We therefore suggest the selection of appropriate cultivars for different uses.

• Journal of Animal Science and Technology
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• v.61 no.1
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• pp.35-40
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• 2019

This study was conducted to compare the physicochemical traits of dry-cured hams made from two different pig breeds: Berkshire and $Landrace{\times}Yorkshire{\times}Duroc$ (LYD). Pigs were slaughtered at a live weight of approximately 110 kg and cooled at $0^{\circ}C$ for 24 h in a chilling room. Then, the ham portion of the carcasses were cut and processed by dry-curing for physicochemical analyses. The dry-cured hams from Berkshire contain higher crude protein, fat, and ash level than those from LYD, whereas the hams from LYD had higher moisture contents than those from Berkshire(p < 0.05). The pH values of the hams from Berkshire were lower than those from LYD (p < 0.05). The hams from Berkshire had lower $L^*$ and $b^*$ values than those from LYD (p < 0.05). Palmitoleic acid (C16:1), oleic acid (C18:1), elaidic acid (C18:1t), monounsaturated fatty acids, and ratio of n-6 and n-3 fatty acids (n-6/n-3) in the ham from Berkshire were higher than LYD (p < 0.05). Free amino acids such as aspartic acid, threonine, serine, asparagine, glutamic acid, and lysine in hams from Berkshire were higher than those from LYD (p < 0.05). The microbial population had no significant difference between Berkshire and LYD dry-cured ham. The cross sections of dry cured ham showed difference from different breeds using scanning electron microscope and indicates some differences in texture. Considering the meat quality parameters of ham, hams from Berkshire could provide variety of ham for consumer who are seeking various different qualities and stories.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.286-295
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• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.802-815
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• 2021

To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb meat had higher pH and water holding capacity (WHC), whereas lower CIE L^*, b^*, hue angle values than rigor mortis and post-rigor meat (p<0.05). The Warner-Bratzler shear force (WBSF) values were higher in rigor mortis short loin and silverside than their pre-rigor and post-rigor counterparts, pre-rigor short loin had lower WBSF value than its post-rigor counterpart (p<0.05). Muscle fibers shrank laterally and longitudinally during the onset of rigor mortis. Rigor mortis and postrigor lamb meat exhibited wide I-bands, dark A-bands, short sarcomeres and large inter-myofibrillar spaces. The shift of immobilized water to free water and repulsion from the intra-myofibrillar space to the extracellular space result in the increase of water loss in rigor mortis and post-rigor lamb meat. The results of the principal component analysis (PCA) indicated that rigor mortis and post-rigor lamb meat had similar quality properties but different from pre-rigor lamb meat. In conclusion, the lamb meat in the pre-rigor phase had good tenderness, color and WHC. The results of this research could provide some theoretical references for lamb meat production and processing.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.45-54
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• 1994

Cooking characteristics of ninety five non-glutinous and twenty six glutinous varieties were checked for understanding the varietal variation and interrelationship between the cooking and physicochemical properties of rice grain. The greatest variation in non-glutinous and glutinous rice varieties was observed in iodine blue value and the next large variation was recognized in amount of soluble solid in cooking water. Average values of volume expansion rate, iodine blue value and amounts of soluble solid in cooking water were different among domestic-bred japonica, Korean local and foreign rice varieties. Korean-bred japonica rice cultivars can be classified into several groups having same cooking quality such as <Jangan.·Seoan>, <Jinmi·Ilpum· Daeseong>, <Seohae·Namwon·Yeongduk>, <Chucheong·Bongkwang>, <Odae·Keumo> and <Hwacheong·Donghae·Palgong> by the distribution on the plane of 1st and 2nd principal components contracted from four cooking characteristics. Glutinous rice cultivars can be grouped into several different cooking quality types such as <Nonglimna 1·Suwon 357·Jodo·Inbujinado>, <Sangnambatbyeo·Jeokdo>, <Mujudo·Daigol-mochi>, <Daegoldo·Jindo>, <Jinbuchal·Colored Daegoldo>, <Shinseonchal·Hung-Tsan> and <Agudo·Irakdo> by the same analysis. Positive correlation was found between volume expansion rate and water absorption rate at 21℃. Iodine blue value was correlated negatively with amounts of soluble solid, and positively with amylose content in non-glutinous rices. In glutinous rices volume expansion rate showed positive relationship with iodine blue value, amounts of soluble solid and gel consistency. Iodine blue value was also positively correlated with alkali digestion value in glutinous rice.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.370-378
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• 2002

To assess the quality of commercial Sujongkwa, we compared physicochemical and sensory characteristics of commercial Sujongkwa with home-made one. Two different brands of Sujongkwa and home-made one were analyzed for physicochemical (sugar content, pH, acidity, color, viscosity, transparency) and sensory characteristics (7-point scoring test, 15 experienced panel members). Separately, we assessed the opinion of food and nutrition specialists about the commercial Sujongkwa. Questionnaires were hand delivered to 530 subjects consisted of university students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Yongin, Daejon, Chungju, Daegu, Kwangju, Busan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Propam for Window (mean, ANOVA, $\chi$$^2$). The questionnaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Both commercial Sujongkwas were lower in sugar content, transparency, color(L and b value) and viscosity, and commercial brand B was higher in pH and color a value than home-made one. Also, among sensory characteristics, over-all preference and color for brand B were significantly higher than those for brand A and home-made one (p<0.05). Especially, the scores of over-all preference were 1.9 for brand A, 5.7 for brand B, and 4.9 for home-made Sujongkwa. Points to be improved for commercial Sujongkwa were in order of sweetness (33.0%), pungency (24.2%), dried persimmon (19.1%).

• Journal of Environmental Science International
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• v.30 no.8
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• pp.659-671
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• 2021

The physicochemical properties of soil and the yield and quality of rice (Oryza sativa L. cv. Sailmi) were assessed using Italian ryegrass (Lolium multiflorum Lam. cv. Kowinearly)-rice double cropping systems in the paddy fields at Goseong and Miryang in southern Korea. The average temperatures during the ripening period were approximately 1 ℃ higher than the optimal temperature for rice ripening and the sunshine duration was reduced by frequent rainfall. Consequently, it was slightly below the optimal conditions required for rice ripening. In the soil at Goseong, winter Italian ryegrass cropping increased the pH, electrical conductivity, and the contents of organic matter, total nitrogen (T-N), available P₂O₅, K, Ca, and Mg than winter fallowing. Particularly, the contents of T-N and available P₂O₅increased significantly. In the soil at Miryang, Italian ryegrass slightly increased the electrical conductivity and the T-N, Mg, and Na contents. Therefore, winter Italian ryegrass cropping improved the physicochemical properties of paddy soils; however, Italian ryegrass-rice double cropping slightly reduced the culm length at both Goseong and Miryang, without markedly changing the panicle length or number compared to fallow-rice cropping. Furthermore, at Goseong, Italian ryegrass-rice double cropping slightly decreased the spikelet number and milled rice yield, and increased the ripened grain rate; however, at Miryang, contrasting results were observed. In addition, fallow-rice cropping revealed no differences in the head rice or opaque rice rates. The protein content was slightly increased in Italian ryegrass-rice double cropping, without significant changes in the amylose content or Toyo value, compared to that in fallow-rice cropping. The peak and breakdown viscosities were slightly decreased. These results indicate that winter Italian ryegrass cropping might alter rice taste but may not exhibit remarkable negative effects on rice cultivation. Therefore, Italian ryegrass-rice double cropping system is recommended for paddy fields in southern Korea. Nevertheless, to increase the rice yield and quality, fertilization standards for rice cropping that consider the changes in the T-N and organic matter contents in paddy fields caused by winter Italian ryegrass cropping need to be established.

• Food Science and Preservation
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• v.2 no.2
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• pp.251-257
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• 1995

In order to determine the quality of Citrus unshiu(medium cultivar of satsuma mandarin) produced in Cheju, citrus fruits sampled at sorting places and harvested directly on citrus tree in south and north area of Cheju were analyzed. The fruits were grown in size till early of November, and soluble solids were increased continuously after that. Compared with the quality of citrus fruits as a factor of soluble solids, firmness, total sugar, pH, and color index, the optimum harvest periods were supposed to be reasonable from early of December for C. unshiu Marc. var. yonezawa and C. unshiu Marc. var. hayashi, Fruit weights and peel thickness had a linear correlation with increasing fruit size, but soluble solids and acid contents had not a correlation. The selection of C. unshiu variety was needed to determine by the properties of storage.

• Journal of Environmental Science International
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• v.20 no.5
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• pp.575-580
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• 2011

This study characterized water quality of groundwater and purified water used for drinking water in 30 schools in Gyeongsangbukdo Province. The results of the study showed that 43% of groundwater and 45% of purified water were not suitable for drinking. Among them, microbial contaminations were the most serious problem. In raw groundwater, the exceeding rates of total colony counts was the highest in August (53.6%). Purified water samples showed higher rate of exceeding drinking water standard for total colony counts while showing lower rate of exceeding drinking water standard for total coliforms and fecal coliforms in March and August. Overall, proper managements for microbial contaminations are required for both groundwater and purified water. Furthermore, special attention should toward students not to drink water when groundwater or purified water exceeds the drinking water quality standard.