• 한국식생활문화학회지
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• 제30권4호
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• pp.463-467
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• 2015

As consumers are aware of their health and are more conscious of environmental conditions, there is an increasing demand for agri-foods obtained from organic agricultural practices. The present study aimed to investigate the physicochemical quality characteristics of blueberries. The weight, length, moisture contents, color (Hunter L, a, b), soluble solids contents, pH, and acidity were measured for their quality characteristics. In addition, ABTS radical scavenging activity was analyzed for antioxidant activities of organically and conventionally grown blueberries. Organically grown blueberries showed a greater weight, soluble solid contents, and pH than conventionally grown ones. Especially, organically grown blueberries showed significantly (p<0.05) higher weight and pH. Moisture contents of organically and conventionally grown blueberries were similar. L and b values of organically grown blueberries were higher than those of conventionally grown blueberries. ABTS radical scavenging activities of organically grown blueberries (36.4%) were higher than those of conventionally grown ones (36.4%), but the difference was not significant. Further studies are recommended to evaluate other differences between organically and conventionally grown blueberries.

• 한국식품과학회지
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• 제32권1호
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• pp.69-74
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• 2000

14품종 찹쌀을 시료로하여 유과제조에 대한 가공적성을 비교하였다. 유과의 가공성과 상관 관계가 있는 찹쌀의 이화학적 특성으로는 수침에 의해 유리되는 환원당 함량이었으며, 유리되는 환원당 함량의 양이 많은 품종의 찹쌀일수록 유과의 가공성이 좋았다. 14품종의 찹쌀 중 유과의 팽화도, 아삭아삭한 정도, 관능검사에 의한 기호도 등의 수치가 골고루 높아 유과제조에 적합한 품목으로는 CB243, 산동 71 이었다.

• 한국식생활문화학회지
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• 제30권6호
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• pp.773-777
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• 2015

Increasing use of organically grown foods has renewed interest in the relationship between agricultural methods and food quality. The objective of this study was to evaluate the physicochemical characteristics and antioxidant activities of organic strawberries. For this study, strawberries were measured in terms of quality characteristics, including weight, length, diameter, hunter color, soluble solid contents (SSC), moisture contents, and pH, as well as antioxidant activities, including DPPH and ABTS radical scavenging activities and total phenol and flavonoid contents. Consequently, conventional strawberries showed higher weight, diameter, and L (lightness) and b (yellowness) values than organic strawberries (p<0.001). Length, moisture contents, pH, a (redness) value, and DPPH and ABTS radical scavenging activities were similar (p<0.05). However, organic strawberries showed higher SSC and total flavonoid and phenol contents than conventional strawberries (p<0.001). These results indicate that there were significant differences between organic and conventional agriculture techniques.

• 한국식품조리과학회지
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• 제21권6호통권90호
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• pp.859-866
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• 2005

The purpose of this study was to investigate the effects of the addition of various concentrations of antler powder on the physicochemical and sensory characteristics of mango jelly As for pH and viscosity of the mango jelly, antler powder added group showed higher pH and viscosity than that of control group. As for turbidity, absorbance increased significantly(p<.001) by the addition of antler while permeability decreased. The syneresis increased with the passage of time. According to sensory evaluation, Sleekness showed the highest by adding $0.2\%$ antler powder in mango jelly. The hunter color L and b value decreased significantly(p<.001) by adding antler powder. The mechanical properties such as hardness, springiness, cohesiveness and brittleness were highest by adding $1.0\%$ antler powder while gumminess was highest by adding $0.2\%$ antler powder in mango jelly. Overall quality, taste, appearance, texture were most superior by adding $0.2\%$ antler powder in mango jelly. From these test results, the optimum recipe for mango jelly added with antler powder was $0.2\%$ of antler powder, $10\%$ sugar, $\2%$ agar and 351.2ml of mango juice.

• 한국식품영양과학회지
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• 제28권1호
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• pp.107-112
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• 1999

Physicochemical properties and microflora of kimchi stew's sauce were investigated during 6 months at 13oC, 27oC and 37oC to study the changes of its quality. The final pH values in the sauce showed a slight decrease to 4.46, 4.38 and 4.21 during storage at 13oC, 27oC and 37oC, respectively. Color(L, a, b values), salinity, moisture and Aw in the sauce were decreased during storage. However, the values of brix and browning, and the amounts of total sugar, crude protein and crude fat in the sauce were increased during storage. All the reactions occurred more rapidly in the samples stored at 37oC than those stored at 27oC and 13oC. The viable cell counts of aerobic bacteria in the sauce were changed remarkably during storage, but viable cell counts of lactic acid bacteria were decreased. Yeast, mold and E. coli were not found in the above temperatures during storage. Regression analysis between sensory scores and quality characteristics showed that the ΔE value was a major quality index for the deterioration of kimchi stew's sauce. The shelf lives of sauces at 13oC, 27oC, 37oC were estimated to be 24 months, 6 months and 6 months, respectively.

• 한국습지학회지
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• 제20권4호
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• pp.322-329
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• 2018

본 연구에서는 가야산 수계에 분포하는 저서성 대형무척추동물 군집의 특성을 밝히고 이화학적 수질요인과의 상관관계를 확인하였다. 연구기간동안 확인된 저서성 대형무척추동물은 총 4문 6강 13목 36과 100종이었으며 종수 점유율은 하루살이목, 날도래목, 강도래목, 파리목, 비곤충류, 노린재목, 잠자리목의 순으로 나타났다. 우점종은 민하루살이(Cincticostella levanidovae)로 우점도 17.72%였으며, 아우점종은 띠무늬우묵날도래(Hydatophylax nigrovittatus)로 우점도 6.15%였다. 생물지수 중 전체조사지역에 대한 다양도는 5.17, 풍부도는 12.44로 나타난 반면, 우점도는 0.24, 균등도는 0.78로 가야산 수계에 서식하는 저서성 대형무척추동물은 특정종이 우점하지 않는다는 것을 알 수 있다. 주요 분류군과 이화학적 수질 요인간의 상관관계를 확인해 본 결과 하루살이목과 강도래목은 수온과 음의 상관관계를 나타내고 용존산소량과는 양의 상관관계를 나타내었는데 이는 청정수계의 지표군인 하루살이목과 강도래목의 서식에 영향을 미치는 중요한 이화학적 수질요인으로 수온과 용존산소량을 들 수 있음을 의미한다.

• 한국축산식품학회지
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• 제42권1호
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• pp.98-110
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• 2022

Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky was prepared by injecting different concentrations of brine at different hot-air drying times (0-800 min). When the brine injection levels were increased to 30%, the drying characteristics of beef jerky, such as drying time and effective moisture diffusivity, were significantly improved owing to the relatively high water content and the formation of porous structures. The physicochemical properties (e.g. meat color, porosity, shear force, and volatile basic nitrogen) of the beef jerky injected with 30% brine were improved owing to the shortened drying time. Scanning electron microscopy images showed that the beef jerky structure became porous and irregular during the brine injection process. Our novel processing technique for manufacturing beef jerky leads to improved quality characteristics and shortened drying times.

• 한국식품영양학회지
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• 제32권4호
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• pp.395-400
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• 2019

This study attempts to analyze the physicochemical characteristics of rice flour developed as rice powder for exclusive use, steamed rice cake recipes developed as basic recipefor rice cakes. The study also aims to compare the quality characteristics of steamed rice cakes in an effort to establish the possibilities of developing various rice cake recipes. The moisture content and amylose content increased as the rice powder particles for exclusive use became finer. With regards to water uptake, in the case of the Hungara type, the water uptake increased as rice powder particles increased in size. In the case of the Shingil and commercial types, the water uptake decreased as rice powder particles increased in size, and solubility and swelling force decreased as rice powder particles increased in size. In the case of chromaticity, Sulgidduk made with rice powder for exclusive use the brightness (L value) increased as powder particles became finer and the yellow indexes (b value) decreased, and this was especially pronounced in the Shingil type. The measurements of changes in the mechanical textures of Sulgidduk showed that rice types with larger particles led to lower hardness, cohesiveness, springiness, and chewiness.

• 한국축산식품학회지
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• 제42권5호
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• pp.874-888
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• 2022

This study aimed to compare the similarities, physicochemical properties, and muscle fiber characteristics of porcine skeletal muscles. Fourteen types of muscles were collected from nine pig carcasses at 24 h post-mortem and classified by muscle architecture into two main groups, namely parallel and pennate. The muscles were further differentiated into three subtypes per group. These included fan-shaped, fusiform, and strap for the parallel group, and unipennate, bipennate, and multipennate for the pennate group. Parallel-fibered muscles, which were composed of larger I, IIA, IIX, and IIXB fibers and a lower density of IIA fibers, showed higher redness and yellowness values than pennate-fibered muscles (p<0.05). However, the relative fiber area was not significantly different between the parallel and pennate groups (p>0.05). In the subtypes of parallel architecture, the strap group showed lower moisture content and higher redness values than the other subtypes and had considerably higher amounts of oxidative fibers (I and IIA; 72.3%) than the fan-shaped and fusiform groups (p<0.05). In the pennate group, unipennate showed comparatively lower moisture content and higher lightness than other pennate subtypes and was composed of smaller I, IIA, and IIX fibers than the bipennate and multipennate groups (p<0.05). Finally, a different trend of muscle clustering by hierarchical cluster analysis was found between physicochemical properties and muscle fiber characteristics. These results suggest that the physicochemical properties and muscle fiber characteristics of porcine skeletal muscles are not significantly dependent on morphological properties but are rather related to the intrinsic properties of the individual muscles.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.22-28
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• 2005

Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.