• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.888-893
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• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.636-649
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• 2021

The aim of this study was to evaluate the effect of three different strains of lactic acid bacteria (LAB) starter cultures: Pediococcus pentosaceus (KC-13100) (PP), Lactobacillus plantarum (KCTC-21004) (LP1), and L. plantarum (KCTC-13093) (LP2) on the physicochemical and microbiological characteristics, and sensory quality of dry fermented sausages after 21 days of drying and ripening period. Treatments added with PP and LP2 strains showed a significant higher (p<0.05) LAB and total plat counts, and water activity (a_w) of all three treatments was below 0.85 after the completion of the ripening process. A significant variation (p<0.05) in pH values of treatments was exhibited due to the difference in acidification capacity of the LAB strains: LP2PP>LP2. Substantial variations (p<0.05) in shear force values were detected amongst three batches (LP2>LP1>PP). In sensory attributes, PP treated samples had significantly higher (p<0.05) color and overall acceptability scores. The current findings proved how important the optimal assortment of starter culture. Inoculation with PP produced importantly beneficial effects on sensory quality improvement of dry fermented sausage.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.557-563
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• 2015

The present study was carried out to investigate the effects of soy protein hydrolysates (SPHs) addition on the quality characteristics of pork patties. The SPHs was prepared by subcritical water process (SWP) at 180℃ without holding time and mixed with the pork patty components at varying concentrations (0-3%), and the patties were stored at 4℃ for 14 d. As quality parameters, instrumental color, thiobarbituric acid-reactive substances (TBARS), pH, water holding capacity (WHC) and shear force were measured at the end of storage. Regardless of SPHs concentration, the addition of SPHs significantly manifested low L* and high a* values compared to those of untreated control (p<0.05). For b* value, addition of SPHs in the 0.5-1.5% was unaffected, while >2.0% of SPHs caused significantly lower b* than control (p<0.05). The color changes in pork patties with and without SPHs were also identified in visual appearance where the pork patties containing 0.5-2.0% showed bright red color which was comparable to brownish color of control and patties containing >2.5% SPHs. Lipid oxidation was delayed by the addition of 0.5-1.5% SPHs, while it was accelerated by the addition of 3% SPHs. The pH of patties increased with increasing concentration of SPHs, whereas there were no significant differences in WHC and shear force of patties. Consequently, the results indicated that the addition of 0.5-1.5% SPHs had a potential advantage in suppressing oxidative deterioration of fat-containing meat products during chilled storage.

• Ocean and Polar Research
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• v.29 no.4
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• pp.349-366
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• 2007

Seasonal variations of various physicochemical components (temperature, salinity, pH, DO, COD, DOC, nutrients-silicate, DIN, DIP) and potential limiting factor for phytoplankton primary production were studied in the surface water of semi-enclosed Masan Bay. Seasonal variations of nutrient concentrations, with lower values in summer and winter, and higher in fall, are probably controlled by freshwater loadings to the bay, benthic flux and magnitude of occurrence of phytoplankton communities. Their spatial distributional patterns are primarily dependent on physical mixing process between freshwater and coastal seawater, which result in a decreasing spatial gradient from inner to outer part of the bay. In the fall season of strong wave action, the major part of nutrient inputs (silicate, ammonium, dissolved inorganic phosphorus) comes from regeneration (benthic flux) at sediment-water interface. During the summer period, high Si:DIN and Si:DIP and low DIN:DIP relative to Redfield ratios suggest a N- and secondarily P-deficiency. During other seasons, however, silicate is the potential limiting factor for primary production, although the Si-deficiency is less pronounced in the outer region of the bay. Indeed, phytoplankton communities in Masan Bay are largely affected by the seasonal variability of limiting nutrients. On the other hand, the severe depletion of DIN (relatively higher silicate level) during summer with high freshwater discharge probably can be explained by N-uptake of temporary nanoflagellate blooms, which responds rapidly to pulsed nutrient loading events. In Masan Bay, this rapid nutrient consumption is considerably important as it can modify the phytoplankton community structures.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.635-643
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• 2017

The properties of rice were studied, and 8 rice flour cultivars were used to study the effect of particle size on the physicochemical properties, color value, RVA viscosities, water absorption index (WAI), and water solubility index (WSI) of rice flours. The mean particle size by the 3 particle size classification of 150 mesh, 200 mesh, and 250 mesh was, $90.75{\mu}m$, $60.73{\mu}m$, $39.94{\mu}m$, respectively. Thai rice had the highest amylose content and Samkwang rice had the lowest amylose content. Protein content of rice flours prepared was decreased as the particle size of rice flour decreased. In terms of color values, the L-value and the a-value of rice flour were increased as the particle size of rice flours decreased, while the b-value was decreased as the particle size of rice flours decreased. Using a rapid visco analyzer (RVA), the initial pasting temperature of Thai rice cultivar was found to be the highest; the peak viscosities of Sunpum cultivar and Misomi cultivar, and Samkwang rice were higher than those of other rice flours. The water absorption index and water solubility index were increased as the particle size of rice flour decreased. In order to use processed rice flour for the development of processed foods, proper characteristics of the cultivars and particle size should be considered.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.735-743
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• 2011

This study examined physicochemical properties of rice grains and qualities of cooked white rice of the high yielding, Japonica type, specifically Druryechanbyeo and Boramchanbyeo, and of the Tongil-type, specifically Hanarumbyeo and Andabyeo. The changes of water absorption rate of rice grains, their textural properties and a sensory evaluation of the cooked rice s were analyzed. All varieties were short grain. The length and width of Tongil type rice grains larger than those of Japonica type. The water absorption of white rice grains increased rapidly until 1 hr when soaking and after that increased slightly. The water absorption of Druryechan grain was higher than that of the Boramchan. The sensory evaluation results showed that the Japonica type cooked rices had a higher value for overall quality than the Tongil type cooked rices. With regard to the textural properties of the cooked rices, the hardness of Boramchan and Hanarum varieties showed higher than that of Druyechan and Anda varieties. Adhesiveness, springiness and chewiness were not significantly different between varieties (p<0.05).

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.90-95
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• 2002

This study was conducted to determine the desirable thawing method and storage time of Nokchaborijook(gruel made of barley, rice powder and Green tea) which made of optimum conditions as the 5.8% Green tea and 15 seconds grinding time. Decision on desirable storage time(10, 20, 30, 40, 50days), thawing method(water bath, microwave oven) of frozen Nokchaborijook were determined by sensory evaluation and physicochemical attributes. As the storage time became longer, moisture and flavonoid contents were decreased. Viscosity, the ratio of water seperation, spreadability of Nokchaborijook which stored at 30 days showed great differences between the two thawing method. Among the sensory characteristics, desirability for overall, flavor, and texture were decreased as the storage time became longer. As a result of consumer test, Nokchaborijook thawed at water bath was more desirable than Nokchaborijook thawed at microwave oven. According to the results, frozen Nokchaborijook can be using as a supplement of dietary fiber and flavonoid for the health and be using convenience food.

• Journal of Environmental Impact Assessment
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• v.21 no.1
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• pp.63-69
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• 2012

Sediment has been increasingly acknowledged as a carrier in water system and an available contamination. For this reason, dredging of sediment in reservoir to remediate water quality and secure storage capacity is conducted annually. However, disposal of numerous dredged sediment is necessary as a secondary problem. Currently, in Korea, dredged sediment is classified as waste to be reclamated or recycled into sandy soil, however, they are still in trouble because of spacial and environmental problem. Therefore, rather than simple disposal or reuse into sandy soil, it is necessary to research on method to manage main cause of pollution and increase the value as a resource. In this study, we intend to develop a recycle technology for numerous dredged sediment produced by dredging in deteriorated reservoirs using solidificator (stabilizer). To achieve this, we will consider utilization of dredged sediment and evaluation of use possibility as natural recycle by analysis the characteristics of soil-solidificator mixture in terms of physicochemical properties and the mixing ratio between sediment and solidificator.

• Journal of Korean Society on Water Environment
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• v.39 no.6
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• pp.439-450
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• 2023

The Yeongsan River, a major water resource for Jeollanam-do, that is adjacent to industrial complexes and agricultural areas, is exposed to water pollution. Therefore, it is necessary to investigate the impact of water pollution incidences and prepare response systems for river environment safety for other water resources in the future. Environmental Fluid Dynamics Code (EFDC) was applied to the mainstream of the Yeongsan River where residential, commercial, and agricultural areas are located to analyze the behavior of pollutants conducting the scenario analysis. Considering the pollutants that affected the study area, two pollutants, oil and benzene, with different physical and chemical characteristics were selected for the analysis. As a result of comparing the actual and simulated values of the water elevation, temperature, and flow rate, it was confirmed that the model adequately reproduced the hydraulic characteristics of the Yeongsan River. The oil flow dynamics showed that an increase in flow rate led to reduction in the maximum height of the slick. Notably, the behavior of the oil was predominantly influenced by the wind conditions. In the case of benzene, lower flow scenarios exhibited decreased arrival times and residence times accompanied by an elevation in the maximum concentration levels. From the results of pollutant behavior in the study area, it is feasible to utilize the section of tributary confluence for collection and the weir area for dilution. This study enhances the understanding of the pollutant's behavior with different characteristics and develops effective control systems tailored to the physicochemical attributes of pollutants.

• The Journal of Engineering Geology
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• v.23 no.1
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• pp.37-46
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• 2013

Leakage of leachate from animal carcass disposal is a significant issue because disease can easily spread to humans and other livestock. In this study, we analyzed the physicochemical properties of leachate and tested for the presence of aerobic bacteria in leachate using molecular biology methods, for 16 animal carcass disposals in the first stage (after burial for 5 months). Leachate physicochemical analysis revealed higher total coliforms, TOC, $NH^{4+}$, and $NO^{3-}$ concentrations compared with previously published data. In most leachate samples, the concentrations of $NH^{4+}$ and $NO^{3-}$ exceeded the Korean guideline values for drinking water. In 16S rRNA sequence analysis of the distribution of leachate under aerobic conditions, Bacillus pumilus, Lysinibacillus sphaericus, and B. sphaericus were observed with high frequency, whereas no food-poisoning-related bacteria such as B. cereus or Salmonella were detected. The present findings improve our knowledge of the transport of leachate from animal carcass disposal sites through geologic media, and are useful in risk analysis and for subsequent studies.