• Economic and Environmental Geology
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• v.46 no.4
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• pp.345-350
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• 2013

In this study, the physicochemical properties of leachate and the bacteria existence in leachate using molecular biology methods for 4 animal carcass disposals on the disposal lapse time was analyzed. The result of leachate physicochemical analysis in the middle stage (been buried 20 months) showed higher EC, DO, $HCO_3{^-}$, TOC, T-N and $SO_4{^{2-}}$ concentration compared to the first stage data (been buried 5 months). For identification of leachate using 16S rRNA method, Lysinibacillus sphaericus, Bacillus pumilus, Pseudoclavibacter helvolus, Pseudochrobactrum saccharolyticum and Corynebacterium callunae in the first stage, Bacillus cereus, Lysinibacillus sphaericus, Bacillus circulans and Corynebacterium glutamicum in the middle stage was observed, while there were detections of pathogenicity bacteria such as B. cereus and L. sphaericus. This study improves our knowledge of the fate and transport in geologic media, treatment, risk analysis on the leachate from animal carcass disposal sites.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.451-458
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• 2013

The physicochemical properties and cooking qualities of four rice varieties (Goami, Giant-embryonic rice, Baegjinju, Aranghyangchal) which grown under ecofriendly farming as development of material for chronic disease tailored instant rice and porridge, respectively, were investigated. The contents of crude protein, crude lipid and crude fiber were the highest in Goami. The water absorption rate of Aranghyangchal at $85^{\circ}C$ was higher than other rice. However on rice flour, the water absorption rate and solubility of all functional rices at $85^{\circ}C$ were higher than control (brown rice flour). In addition viscosity of all functional rices at $100^{\circ}C$ were higher than control (brown rice flour). In spite of brown rice, Aranhyangchal showed no significant differences about hardness of Ilpum (white rice). The sensory evaluation was shown that Aranghyangchal was the highest in glossiness, flavor, roasted nutty taste, cohesiveness and overall preference. Although Giant-embryonic rice and Baegjinju were brown rice, overall preference was higher than Ilpum (white rice). These study results were showed that the functional rices could be good to make instant rice.

• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.92-99
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• 2006

For standardization of quality and reduction of salt concentration of pickles manufactured in Folk Villages of Sunchang Region, the physicochemical characteristics of 90 pickles of 10 items were compared. Persimmon, garlic, cucumber, radish, Codonopsis lanceolata L., and Japanese apricot pickles were mixed with kochujang, perilla leaf pickle was mixed with soybean paste, cucumber pickle in wine cake was mixed with wine cake, and red pepper was mixed with soybean paste or soy sauce. Moisture contents, pH, and titratable acidities of pickles were various depend upon characteristics of materials. Sugar contents of pickles test,34 were ranged from $22.10{\pm}3.04$ (red pepper pickled with soy sauce) to $55.53{\pm}7.67\;^oBrix$ (garlic pickle), and sugar contents of pickles mixed with kochujang were higher than those of soybean paste or soy sauce. Salt concentration of pickles were ranged from $3.56{\pm}1.11$ (Japanese apricot) to $9.15{\pm}6.35%$ (red pepper pickled with soy sauce), and salt concentration of pickle mixed with soy sauce was the highest among the pickles tested. Total aerobic counts of pickles tested were similarly ranged from $5.62{\pm}0.10$ (red pepper pickled with soy sauce) to $6.83{\pm}0.55$ log CFU/g (perilla leaf pickled with soybean paste). These results indicate salt concentration and quality of pickles manufactured in Folk Villages of Sunchang region must be lowered and standardized, respectively.

• Food Science and Preservation
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• v.6 no.2
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• pp.137-142
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• 1999

Physicochemical properties were evaluated for stored garlic bulbs during 9 months under different conditions, such as low-temperature condition (3${\pm}$1$^{\circ}C$, 80${\pm}$5% RH, LT), pit-temperature condition (9${\pm}$6$^{\circ}C$, 80${\pm}$5% RH,PT) and ambient-temperature condition (14${\pm}$11$^{\circ}C$, 67${\pm}$5% RH, AT). The internal sprout development was more significant in pit and ambient conditions than in low temperature and thus certain means for sprout control is required for long-term storage of garlic bulbs under such conditions. The rates of rotting and weight loss were appreciable especially after 7 months of storage (next March) in the order of PT, AT and LT, when external sprouts were observed in PT and AT. Moisture content of stored samples were relatively constant in LT until next May, but that in W and AT was significantly reduced after next January. Total sugars showed a decreasing tendency with the prolonged period, whereas an apparent increase was found in the contents of reducing sugar and vitamin C along with external sprouting of garlic bulbs from the 7th month of storage (next March). Based on the results that around March is a limiting point in garlic storage at such conditions from the physiological and physicochemical points of view, improved storage condition should be applied to overcome the storage barrier.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.291-295
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• 2015

Sweet pumpkin is a squash fruit that contains low total solids but is rich in carotene, pectin, mineral salts, vitamins, and other substances beneficial to health. An attempt was made to develop a value-added food product; sweet pumpkin powders (SPP) were incorporated into a model system of noodles as a healthy food ingredient, and selected physicochemical properties and consumer preferences were determined. Elevated SPP concentration was associated with increased pH, soluble solids, and turbidity; however, moisture absorption decreased (P<0.05). Increasing amounts of SPP significantly reduced both raw and cooked noodle brightness (L*); however, yellowness (b*) appeared to increase. In addition, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity increased significantly (P<0.05). The consumer acceptance test indicated that incorporation of 10% SPP to the formulation is recommended to take advantage of the health benefits of SPP without major sacrificing the quality acceptance of consumers.

• Food Science of Animal Resources
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• v.33 no.5
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• pp.633-639
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• 2013

This study was performed to investigate the physicochemical properties of striploin (m. longissimus dorsi), chuck tender (m. supraspinatus) and eye of round (m. semitendinosus) of Holstein steer beef produced from different fattening groups (18, 21, 24 mon-old). The intramuscular fat contents were significantly higher in striploin (9.14%) and eye of round (4.31%) from 24 mon-old groups when compared to the same cuts (6.53% and 2.63%) from 18 mon-old groups, respectively. Three muscles from 18 mon-old group had significantly higher moisture contents (%) than those from the other groups (p<0.05). The protein contents were significantly higher in chuck tender (19.39%) and eye of round (21.09%) from 24 mon-old group than 18- and 21 mon-old groups (p<0.05). There were not significantly different in collagen contents among three fattening groups. In meat color, striploin, chuck tender and eye of round from 21 mon-old group had significantly higher CIE $L^*$ (41.77), $a^*$ (20.98) and $b^*$ (10.87) values than those from the other groups (p<0.05). Warner-Bratzler shear force values (WBS) for three muscles were significantly lower in 24 mon-old group than the other groups (p<0.05). The oleic acids (C18:1n9) contents of three muscles from 24 mon-old group were highest (p<0.05) among three groups. Total contents of MUFA were significantly higher and total contents of PUFA including arachidonic acids (C20:4n6) were significantly lower in chuck tender and eye of round muscles from 24 mon-old group (p<0.05).

• Food Science and Preservation
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• v.23 no.3
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• pp.335-340
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• 2016

This study was carried out to investigate the physicochemical and quality characteristics of acorn and acorn tea by processing methods. The moisture contents of acorn tea processed roasting was lower than those of others, and acorn tea processed by three steaming and drying was highest in among. Carbohydrate and crude lipid, crude ash contents of the acorn tea processed by roasting was higher than those of others. Crude protein contents of the natural acorn was higher than those of others. Soluble protein content of acorn tea produced by three steaming and drying was 12.74 mg/g, where was highest than that of the acorn tea. Reducing sugar content of natural acorn was 64.3 mg/g, higher than that of the acorn tea. The L values of natural acorn was higher than those of others, but steaming and roasting acorn tea were lower than those of others. The a, and b values of natural acorn was higher than those of others. Total polyphenol and flavonoid contents of acorn tea processed by three steaming and drying was 41.15, 2.78 mg/g, where was higher than that of the acorn tea. Sensory test was the acorn tea produced by three steaming and drying showed the best score in preference.

• Food Science and Preservation
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• v.23 no.3
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• pp.445-452
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• 2016

In this study, physicochemical properties of acorn flour was investigated, and characteristics of the Jeung-pyun dough added with the acorn flour at various concentrations were evaluated after storage at -$18^{\circ}C$ for 4 weeks and fermentation. Total polyphenolic content, electron donating ability (EDA) of 0.5%, gelatinization onset temperature (To), gelatinization peak temperature (Tp), and gelatinization conclusion temperature (Tc) of acorn flour were 3,525.12 mg%, 16.71%, $68.41^{\circ}C$, $73.83^{\circ}C$, and $82.96^{\circ}C$, respectively. These all values were increased in the Jeung-pyun dough possibly due to addition of the acorn flour. The yeast count was not affected by the addition levels of acorn flour and the frozen storage period before fermentation. The amount of carbon dioxide gas evolved from Jeung-pyun dough during fermentation was significantly changed with the concentration of acorn flour, but it was negligible. The Jeung-pyun added with 6% acorn flour showed an small increase in the amount of carbon dioxide after frozen storage of 1 wk and fermentation. The pH of the fermented Jeung-pyun samples decreased along with the increasing storage period as well as the increasing acorn flour content, ranging from 4.21 to 5.34. Therefore, the frozen Jeung-pyun dough containing 6~15% of acorn flour and stored for 3 weeks was the most desirable among all the tested samples in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.2
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• pp.196-201
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• 2017

In this study, antioxidant activities, proximate composition, and physicochemical characteristics of tetraploid 'Etteum' variety in Platycodon grandiflorum (SD) were evaluated and compared with those of a domestic diploid variety in P. grandiflorum (ND). Moisture content, crude fat, crude fiber, and crude ash contents were higher in ND, whereas crude protein and carbohydrate content were higher in SD. The amount of crude saponin in SD (2.01%) was higher than that in ND (0.88%). The reducing sugar contents of ND and SD were 3.09% and 2.82%, respectively (P<0.05). The pH level was lower in the ND (ND, 4.98; SD, 5.68). Acidity was 2.74% in ND and 2.34% in SD. Under the Hunter color system, redness was lower and lightness/yellowness higher in SD compared to those in ND. Total phenol contents of ND and SD were 0.100 mg/mL and 0.227 mg/mL, respectively. Antioxidant activities based on 1,1-diphenyl-2-picrylhydrazyl scavenging activity and SOD-like activity of SD were higher than those in ND. Based on these results, SD is a good candidate for food processing in terms of its physicochemical and antioxidative activities.

• Korean Journal of Poultry Science
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• v.35 no.1
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• pp.1-7
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• 2008

Three dietary herbs, Coptis japonica Makino (48.5%), Lonicera japonica Thunb (48.5%), and Morus alba L. (3%) were mixed and used as additives in hen's feed. One hundred-eight, 28-wk-old Lohmann Brown hens were assigned randomly with three diet treatments (0, 0.3, and 1% of herb mix). Hens were fed for 6 wks to investigate the effect of herb mix on the physicochemical quality of eggs during storage at $4^{\circ}C$ for 0, 3, 7, and 14 days. Proximate composition including the content of water, protein, fat, and ash had no difference among 3 diet treatments. Objective color of cooked whole egg from hens fed herb mix did not show any effect compared with control except for the color $a^*$- and $b^*$-values at day 3. However, color $a^*$- and $b^*$-values increased during storage regardless of treatment. From the texture analysis, eggs from hens fed with the herb mix were not different compared with control remove for springness at day 14. However, it was observed that springness and gumminess were decreased as storage period increased. Therefore, a dietary supplementation of herb mix to hen may not affect on proximate composition, color and texture of eggs.