• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.353-360
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• 2001

Physicochemical characteristics of kochujang prepared with addition of garlic and onion, were investigated for 22 weeks of fermentation to obtain information on improving the quality of traditional kochujang. Moisture contents of kochujang increased during fermentation, but total nitrogen contents decreased slightly. The pH and titratable acidity of kochujang changed a little by addition of garlic or onion. Total sugar contents of kochujang decreased rapidly after 4 weeks, but reducing sugar contents increased until 2 weeks of fermentation. As the ratio of garlic increased, reducing sugar contents decreased. Ethanol contents increased during fermentation as mixing ratio of onion increased. Amino nitrogen contents of kochujang increased as mixing ratio of garlic or onion increased, but ammonia nitrogen contents decreased. Water activities of kochujang decreased slightly during fermentation, but consistency increased until 18 weeks. The color values of garlic or onion added kochujang were low in the L-values, but a- and b-values increased. Results of sensory evaluation showed garlic added$(2{\sim}4%)$ kochujang were more acceptable than onion added kochujang due to more favorable taste and flavor.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.59-66
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• 2009

To investigate the physicochemical characteristics of garlic(Allium sativum L.), general composition, mineral, vitamin C, free sugar and total acidity were determined in nine sample groups from Daejeong Jeju(DJ; Alttre, Gasiorum, Seoyukgaeri), four from Korea domestics(KD; Danyang, Uiseong, Taean and Namhae), and one from China. The average composition of the group from DJ included 63.0% of water, 35.6% of organic matter, and 1.40% of inorganic matter, which were similar to that of the group from KD. The contents of magnesium, phosphorus and sodium in the group from DJ were higher than those of the group from KD, whereas the contents of iron and calcium and total acidity showed a similar level. The mean vitamin C concentration in the group from DJ, especially from Alttre, was much higher than that in the groups from KD and China. It was also observed that the free sugar content of the group from DJ(Alttre) was the highest of all other garlic groups except that from China. In conclusion, the nutrient profiles of garlic groups from Daejeong Jeju are so comparable to those from Korean domestics, and so Daejeong Jeju should be recommended as the garlic cultivation area with acceptable quality.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.228-235
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• 2008

In this study, vinegar disinfection was evaluated as a novel method for the preparation of raw food ingredients used in foodservice operations. The test materials were washed and disinfected using three different methods, and were then stored at temperatures of $3^{\circ}C\;and\;10^{\circ}$ for 7 days; Following storage, physicochemical and sensory characteristic comparisons were performed. Temperature for all test materials ranged between 15.2-20. $9^{\circ}C$, water activity was maintained near 0.96, and the pH levels of the samples were 6.44, 6.29, and 6.35, respectively. Residual chlorine levels were generally low, ranging between 0.01 and 0.02. The physicochemical qualities of the samples were evaluated according to the storage method and temperature. Brightness(L value), redness(a value), and yellowness(b value) tended to increase with increasing storage time. The evaluated sensory characteristics included appearance, color, smell, taste, texture, and overall acceptance. With regard to storage temperature the vinegar-treated samples were evaluated as superior, receiving a score of 7.00, and the ingredients stored at $3^{\circ}C$ were evaluated as significantly (p< 0.001) superior to those stored at $10^{\circ}C$. Overall, vinegar is an effective disinfectant to apply in the preparation of raw vegetables that are typically served without heating, and which can cause serious food safety issues when contaminated.

• Journal of Animal Science and Technology
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• v.63 no.5
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• pp.1169-1181
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• 2021

We investigated the comparative physicochemical attributes, oxidative stability, and microbial characteristics of 28 days dry-aged meat in between boneless sirloin (gluteus medius) and bone-in T-bone steaks (infraspinatus) muscles from Korean Native Hanwoo Steer (KNHS). Results reveal that regardless of the muscles, dry-aging increased protein content and water-holding capacity (WHC) (p < 0.05). Meat from infraspinatus-aged muscle led to darker meat with higher pH values than un-aged meat (p < 0.05). However, fat content, CIE a^*, and CIE b^* remained unchanged in both muscles at aging. At aged meat, thiobarbituric acid reactive substances (TBARS) values from bone-in infraspinatus muscle was 2.5-fold higher than boneless gluteus medius muscle (p < 0.05). Dry-aging led to an increase in the contents of total unsaturated fatty acids (UFAs), monounsaturated fatty acids (MUFAs), and UFA/saturated fatty acids (SFA) in both muscles (p < 0.05). Furthermore, gluteus medius aged muscle concentrated with olic acid (C18:1) compared to infraspinatus aged muscle. Irrespective of the muscles, dry-aging enhanced the total free amino acids (FAAs) as well as tasty, and bitter amino acid contents whereas decreased the tasty/bitter amino acids (p < 0.05). Aromatic amino acid, tryptophan that converted to serotonin was 2-fold higher in boneless gluteus medius muscle than bone-in infraspinatus muscle at pre and post aging processes (p < 0.05). Aged Infraspinatus muscle increased total bacteria (p < 0.05) while no salmonella spp. was detected in both muscles. Taken together, our study confirms that 28 days dry-aging profiling the quality characteristics of boneless sirloin (gluteus medius) and bone-in T-bone steaks (infraspinatus) distinctly while gluteus medius aged steak performs better owing to oxidative stability and functional compounds than infraspinatus aged steak.

• Food Science of Animal Resources
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• v.42 no.2
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• pp.295-312
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• 2022

Inulin is a non-digestible carbohydrate and a prebiotic that can also act as a fat replacer in various foods. This study examined the effect of replacing vegetable oil with garlic inulin on the quality traits of chicken sausages. Water-based inulin gels were prepared using garlic inulin or commercial inulin to imitate fats in chicken sausages. Chicken sausages were prepared separately replacing vegetable oil with water-based inulin gels to reach final inulin percentages of 1, 2, and 3 (w/w). The control was prepared using 3% (w/w) vegetable oil with no inulin. The physicochemical properties and thiobarbituric acid reactive substance (TBARS) value of prepared sausages were analyzed over 28-d frozen storage. Sausages with 2% garlic inulin recorded higher flavour and overall acceptability scores (p<0.05). Ash, moisture, and protein contents of the sausages were increased with increasing levels of inulin while fat content was reduced from 13.67% (control) to 4.47%-4.85% (p<0.05) in 3% inulin-incorporated products. Sausages incorporated with 2% inulin had lower lightness (L^*) values than the control (p<0.05). Water holding capacity (WHC) was similar (p>0.05) among the samples. During storage L^* value, pH, and WHC decreased while redness (a^*) and yellowness (b^*) values increased in all the samples. In addition, TBARS values were increased during the storage in all samples within the acceptable limits. In conclusion, garlic inulin can be used successfully as a fat substitute in sausages without altering meat quality parameters.

• Korean Journal of Environment and Ecology
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• v.26 no.3
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• pp.437-445
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• 2012

The study performed the implementation monitoring of the revegetation methods applied to the test-bed of Simgok Stream in Incheon to identify the effect of water level and inundation period on the vegetation coverage of the stream bank revegetation methods. The categories of monitoring included the plant species and plant coverage for each method, physicochemical property of soil, water level and water quality. The result of monitoring revealed that plant growth conditions of all revegetation methods of each stream bank were good in the first survey as of May 2010. However, in the second survey of June 2011 when inundation period was less than a week, plant growth conditions and coverage of revegetation methods were partially bad. In the third survey as of August 2011 when inundation period was longest as 8 weeks during survey period, most vegetations did not survive except for Phragmites communis. But plant species number and plant coverage were increased gradually in the forth survey as of October 2011 when inundation period was less than 2 weeks so water level decreased more than that of third survey. Accordingly, the correlation analysis among number of plant species and plant coverage on stream bank, which applied revegetation method, water level and inundation period was performed for quantitative analysis. The result revealed that number of plant species and plant coverage has a negative correlation with water level and inundation period, but inundation period had higher correlation with plant occurrence than water level.

• Applied Chemistry for Engineering
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• v.28 no.4
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• pp.410-419
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• 2017

Since the beginning of the water shortage by disasters such as global warming, environmental pollution, and drought, development of original technology and studies have been undergone to increase availability of water resources. Among them the water treatment separation membrane technology is an environmentally friendly process that does not use chemicals and shows better water quality improvement effect than conventional physicochemical and biological processes. The water treatment membrane can be applied to various fields such as waste water treatment, water purification treatment, seawater desalination, ion exchange process, ultrapure water production, organic solvent separation and water treatment technology, and it tends to expand the range of application. In the core technology of water treatment membrane, researches are being actively carried out to develop a separation membrane of better performance by controlling the pore size to adjust the separation performance. In this review, we summarized the frequency of announcement by country and organization through the technological competitiveness evaluation of patents and papers of the water separation membrane. Also, we evaluated the results from membrane research for waste water treatment, water purification treatment, seawater desalination, ion exchange process and present the future direction of research.

• Food Science and Preservation
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• v.21 no.2
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• pp.175-180
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• 2014

This study was conducted to investigate the physicochemical quality properties of oriental melon pickles harvested after pollination (green and fully ripe period) and soaking (cured and ripened). After the increase of the pollination size of melon, at 21 days, melon had a strong yellowish color, but at 24 days, its tip was completely yellow. In addition, 21 days after 5 days soaking, the weights of the harvested melons were reduced. Since then, there were no remarkable changes in weight. At 27 and 30 days, the b values of the melons that were harvested showed no trace of influence by the number of days of soaking and ripening. The melons harvested after 24 and 27 days, and the oriental melon pickles, maintained a constant hardness and texture after five days of soaking. This result indicates that melons harvested between 15 and 27 days after pollination can be used for melon pickles. To produce high-quality melon pickles with a yellowish color and a chewy texture, melons harvested 27 days after pollination and then soaked and ripened in salt water for 15 days should be used.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.12
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• pp.1923-1932
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• 2019

Objective: We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships. Methods: For each of five slaughtering dates, at 24-h postmortem, nine paired Duroc castrated male boneless Longissimus dorsi (LD) muscles were categorized into low (LM, score 1 to 2, n = 3), medium (MM, score 3 to 4, n = 3), and high (HM, score 5 to 6, n = 3) VML. Meat physicochemical quality traits and consumer responses (n = 389) on palatability and VML liking, and purchase intent were evaluated. The experiment was in randomized complete block design. Analysis of variance, Duncan's multiple mean comparisons, and correlation coefficients were determined. Results: VML correspond to crude fat (r = 0.91, p<0.01), but both were reversely related to moisture content (r = -0.75 and -0.91, p<0.01, respectively). As VML increased, ash (p<0.05) and protein (p = 0.072) decreased, pH and $b^{\star}$ increased (p<0.05), but drip, cooking (p<0.05) and thawing (p = 0.088) losses decreased. Among treatments, muscle fiber diameter, sarcomere length, total and insoluble collagen contents, $L^{\star}$, and $a^{\star}$ did not differ (p>0.05). Compared to the others, HM had lower collagen solubility percentage (p<0.05), but similar (p>0.05) Warner-Bratzler shear force (WBSF). No differences (p>0.05) were found in juiciness, overall flavor, oiliness, and overall acceptability, but HM was more tender (p<0.05) than the others. Based on VML, consumers preferred MM to HM (p<0.05), while LM was similar to MM and HM (p>0.05). Corresponding to VML preference (r = 0.45, p<0.01), consumers (83%) would (p<0.01) definitely and probably buy MM, over LM (74%), and HM (68%), respectively. Conclusion: Increasing VML in pork LD altered its chemical composition, slightly increased pH, and improved water holding capacity, thereby improving its tenderness acceptability. Marbling might reduce chewing resistance, as lower collagen solubility in HM did not impact tenderness acceptability and WBSF. While HM was rated as most tender, consumers visually preferred and would purchase MM.

• Economic and Environmental Geology
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• v.33 no.3
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• pp.181-193
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• 2000

This study was undertaken to evaluate the drinking water quality based on physicochemical properties and chemical compositions of the supply water in the Daedeok Campus, and to verify the analytical reliabilities of ICP-MS and IC equipped in the Central Research Facilities at Chungnam National University , Korea. The supply water belongs to $Ca^{2+}-({HCO_3}^-+{SO_4}^{2-})$type, whereas the original water from the Daecheong lake belongs to $(Ca^{2+}-(Mg^{2+})-{HCO_3}^-$ type. Generally, temperature (14.1$^{\circ}C$), pH (6.95), Eh (0 mV), electrical conductivity (117${\mu}$S/cm) and TDS (86.975mg/l) of supply water were higher than those of original lake water . Results using WATEQ4F revealed that potentially toxic ions of the supply water might exist mainly as free metals ($M^{2+}$) and a small amount as ${CO_3}^{2-}$ and $OH^-$ complexes. Also, the water composition belongs to the kaolinite field. Calculated average enrichment indies of the supply water normalized to lake water for anions, mamor cations, toxic cations and total ions are 1.05 , 1.56, 13.05 and 1.17 , respectively. Those values of the ground water in the Daedeok Campus showed 1.71, 4.78, 5.71 and 2.49 , respectively. However , contents of all constituents of these water are within the drinking water standard. All samples were filtered before the chemical analysis. Pale yellow or yellowish brown colored materials of colloidal particles coated the filter paper to thickness of 0.02 to 0.2mm. these are mainly Fe-Cy-Zn compounds with traces of Ni and Pb, the net weights of which compounds range from 0.01to 3.20mg/l. Most elements did not show any conceivable filtering effect of Cu, Fe and Zn. Especially, mean concentration of total Fe decreased considerably from 168.52${\mu}g$/lto 42.58${\mu}g$/l by filtering .