• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Journal of Food Hygiene and Safety
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• v.37 no.5
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• pp.339-346
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• 2022

This study was performed to investigate the quality characteristics and antioxidant activity of black soybean Sunsik product with functional food ingredients and functional labeling system. We prepared black soybean Sunsik (BS) containing black beans, cereals, and vegetables. Black soybean Sunsik with nondigestible maltodextrin and calcium lactate (BSN) was prepared by adding non-digestible maltodextrin and calcium lactate to the base recipe to apply a functional labeling system. The particle size in BS was 118.00 ㎛, whereas BSN was 127.00 ㎛. The respective L, a, and b color values of BS were 73.25, 2.36, and 14.21. The respective L, a, and b values of BSN were 73.21, 2.36, and 14.31. The respective water retention capacities of BS and BSN were 241.67% and 216.33%. No significant difference was observed between BS and BSN in the three physicochemical properties described above. However, the pH of BSN was 5.45, which was significantly lower than that of BS. The total respective phenolic contents of BS and BSN were 1.75 mg GAE/g and 1.61 mg GAE/g, and total respective flavonoid contents of BS and BSN were 6.36 mg RE/g and 5.95 mg RE/g. The antioxidant capacities of BS and BSN were compared via assays of DPPH and ABTS radical scavenging activities, FRAP, and reducing power. The antioxidant activities of BS and BSN increased in a dose-dependant manner. No significant difference between BS and BSN was observed in any measure of antioxidant capacity. These results suggested that the addition of functional food ingredients (non-digestible maltodextrin and calcium lactate) did not affect the quality characteristics and antioxidant activity of black soybean Sunsik.

• Korean Journal of Poultry Science
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• v.48 no.4
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• pp.207-216
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• 2021

This study was conducted to determine the nutritional quality of two newly-developed native chicken strains, compared to the commercial Korean native chicken. A total of 600 chickens (CON: Hanhyup No. 3, CL1: candidate line C, CL2: candidate line D) raised under the same conditions were slaughtered at either 5 or 12 weeks. Leg meat was then obtained and analyzed for its physicochemical properties. The results showed that regardless of the growing period, there was no variation in proximate composition (P>0.05), except for crude protein, between strains. Water holding capacity did not differ between strains at either slaughter age; however, it was significantly lower in the 12-week group than in the 5-week group (P≤0.05). For both skin and muscle color, a^* and b^* values were lower at 12 weeks than at 5 weeks (P≤0.05). DPPH radical-scavenging activity tended to be lower at 12 weeks than at 5 weeks (P≤0.05). Furthermore, all chickens slaughtered at 5 weeks were found to have greater contents of linoleic acid (18:2) and polyunsaturated fatty acids (PUFA) and lower atherogenicity and thrombogenicity indices than those slaughtered at 12 weeks (P≤0.05). However, anserine, betaine, and glucose were more concentrated among the lines at 12 weeks than at 5 weeks (P≤0.05). In conclusion, the quality traits of native chickens were distinct by different production stages rather than chicken lines.

• Journal of the Korean Association of Geographic Information Studies
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• v.18 no.2
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• pp.174-189
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• 2015

The objective of this study was to reconstruct spatial information using the results of the investigation and evaluation of the health of the living organisms, habitat, and water quality at the investigation points for the aquatic ecosystem health of the Nakdong River basin, to support the rational decision making of the aquatic ecosystem preservation and restoration policies of the Nakdong River basin using spatial analysis techniques, and to present efficient management methods. To analyze the aquatic ecosystem health of the Nakdong River basin, punctiform data were constructed based on the position information of each point with the aquatic ecosystem health investigation and evaluation results of 250 investigation sections. To apply the spatial analysis technique, the data need to be reconstructed into areal data. For this purpose, spatial influence and trends were analyzed using the Kriging interpolation(ArcGIS 10.1, Geostatistical Analysis), and were reconstructed into areal data. To analyze the spatial distribution characteristics of the Nakdong River basin health based on these analytical results, hotspot(Getis-Ord Gi, $G^*_i$), LISA(Local Indicator of Spatial Association), and standard deviational ellipse analyses were used. The hotspot analysis results showed that the hotspot basins of the biotic indices(TDI, BMI, FAI) were the Andong Dam upstream, Wangpicheon, and the Imha Dam basin, and that the health grades of their biotic indices were good. The coldspot basins were Nakdong River Namhae, the Nakdong River mouth, and the Suyeong River basin. The LISA analysis results showed that the exceptional areas were Gahwacheon, the Hapcheon Dam, and the Yeong River upstream basin. These areas had high bio-health indices, but their surrounding basins were low and required management for aquatic ecosystem health. The hotspot basins of the physicochemical factor(BOD) were the Nakdong River downstream basin, Suyeong River, Hoeya River, and the Nakdong River Namhae basin, whereas the coldspot basins were the upstream basins of the Nakdong River tributaries, including Andong Dam, Imha Dam, and Yeong River. The hotspots of the habitat and riverside environment factor(HRI) were different from the hotspots and coldspots of each factor in the LISA analysis results. In general, the habitat and riverside environment of the Nakdong River mainstream and tributaries, including the Nakdong river upstream, Andong Dam, Imha Dam, and the Hapcheon Dam basin, had good health. The coldspot basins of the habitat and riverside environment also showed low health indices of the biotic indices and physicochemical factors, thus requiring management of the habitat and riverside environment. As a result of the time-series analysis with a standard deviation ellipsoid, the areas with good aquatic ecosystem health of the organisms, habitat, and riverside environment showed a tendency to move northward, and the BOD results showed different directions and concentrations by the year of investigation. These aquatic ecosystem health analysis results can provide not only the health management information for each investigation spot but also information for managing the aquatic ecosystem in the catchment unit for the working research staff as well as for the water environment researchers in the future, based on spatial information.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.8
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• pp.1164-1173
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• 2014

The present study demonstrates the impact of specific breed on the characteristics of dry-cured ham. Eighty thighs from Korean native pig (KNP), crossbreed (Landrace${\times}$YorkshireLandrace${\times}$Yorkshire)♀${\times}$Duroc♂ (LYD), Berkshire (Ber), and Duroc (Du) pig breeds (n = 10 for each breed) were used for processing of dry-cured ham. The thighs were salted with 6% NaCl (w/w) and 100 ppm $NaNO_2$, and total processing time was 413 days. The effects of breed on the physicochemical composition, texture, color and sensory characteristics were assessed on the biceps femoris muscle of the hams. The results revealed that the highest weight loss was found in the dry-cured ham of LYD breed and the lowest weight loss was found in Ber dry-cured ham. The KNP dry-cured ham contain higher intramuscular fat level than other breed hams (p<0.05). It was observed that the dry-cured ham made from KNP breed had the lowest water activity value and highest salt content, while the LYD dry-cure ham had higher total volatile basic nitrogen content than the Ber and Du hams (p<0.05). Zinc, iron and total monounsaturated fatty acids levels were higher in KNP ham while polyunsaturated fatty acids levels were higher in Du ham when compared to other breed hams (p<0.05). Additionally, the KNP dry-cured ham possessed higher Commission International de l'Eclairage (CIE) $a^*$ value, while the Du dry-cured ham had higher $L^*$, CIE $b^*$ and hue angle values (p<0.05). Furthermore, breed significantly affected the sensory attributes of dry-cured hams with higher scores for color, aroma and taste found in KNP dry-cured ham as compared to other breed hams (p<0.05). The overall outcome of the study is that the breed has a potential effect on the specific chemical composition, texture, color and sensorial properties of dry-cured hams. These data could be useful for meat processors to select the suitable breeds for economical manufacturing of high quality dry-cured hams.

• Korean Journal of Agricultural Science
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• v.24 no.1
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• pp.41-49
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• 1997

The results on the chemical characteristics of the pork fed with fermented feeds are summarized as follows; 1) The pork treated with fermented feeds had lower fat and higher protein content than control pork in proximate compositions. It is considered to be the improvement of the quality. 2) It was not recognized to the difference of oxidation level among the sample porks. 3) Oleic acid was the highest concentration in the components of fatty acid of pork. The rate of the saturated and unsaturated fatty acids is 38.8 % : 59.9 % in the ordinary meat, 40.8 % : 57.8 % in the a high-grade meat, and 36.3 % : 62.0 % in the pork treated with fermented feeds. In addition, the essential fatty acid content of them is 14 %, 11.2 %, and 16.7%, respectively. 4) Glutamic acid was the highest composition in total amino acids and the essential amino acid content was 39% in both an ordinary meat and the pork treated with fermented feeds, and 14 % in high-grade meat. 5) It was no difference in the inorganic content among the samples. The water holding capacity by extraction meat juice was higher to 92 % in the pork treated with fermented feeds and 15.6 % in a loss in quantity by heating than others. Thus, the pork bred with fermented feeds was evaluated to be good in terms of processing and cooking.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.287-294
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• 2007

Effect of combined use of anti-microbial materials, such as ethanol, mustard and chitosan, on the quality of low salted kochujang was investigated during fermentation at $20^{\circ}C$ for 12 weeks. Viable cells of yeast increased remarkably during fermentation, but increasing ratio was significantly low in ethanol-mustard added kochujang. Activity of ${\beta}-amylase$ was high in anti-microbial material added kochujang, whereas ${\alpha}-amylase$ and protease activities were low in those groups. Water activity decreased during fermentation with being low in the control kochujang prepared with normal-salt without anti-microbial materials. Hunter L-, a- and b-values of kochujang increased during fermentation, and the degree of increase in total color difference $({\Delta}E)$ was low in ethanol added kochujang. Titratable acidity of kochujang was decreased in anti-microbial materials added group at late aging period, and oxidation-reduction potential was low in the control kochujang. Total sugar and reducing sugar contents of kochujang were high in ethanol-mustard added kochujang. Ethanol contents of kochujang increased at late aging period, with high values in ethanol-chitosan added kochujang. Amino nitrogen content increased during middle of fermentation, and ammonia nitrogen content of kochujang decreased in ethanol-mustard-chitosan added group during fermentation. After 12 weeks fermentation, sensory results showed that ethanol or ethanol-mustard added kochujang were the highest in color and flavor with the highest overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1821-1828
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• 2013

This study was conducted to investigate the physicochemical and microbial properties of Makgeolli supplemented with kiwifruit (Actinidia deliciosa). Four hundred grams of kiwifruit were added to 3.1 L of distilled water, followed by 2.0 kg of rice, 40.0 g of Nuruk, and 14.0 g of yeast. The mixed rice solution was then fermented at $28^{\circ}C$ for 6 days to prepare the kiwifruit Makgeolli. The pH values of the kiwifruit Makgeolli decreased from 5.31 to 4.37, but the total acidity values increased from 0.05 to 0.34% during fermentation. The total viable cells ($3.18{\times}10^7$ and $2.88{\times}10^7$, respectively), lactic acid bacteria ($1.51{\times}10^6$ and $1.50{\times}10^6$, respectively), and yeast counts ($1.96{\times}10^7$ and $1.90{\times}10^7$, respectively) of the kiwifruit Makgeolli and control were similar throughout the fermentation process. Glucose was the major free sugar in the control and kiwifruit Makgeolli and significantly decreased during fermentation. Succinic acid was the highest organic acid in both the control (24.6 mg/mL) and kiwifruit Makgeolli (26.3 mg/mL). In a volatile compound analysis, 3-methyl-1-butanol, 2-methyl-1-propanol and ethyl acetate were the major volatile compounds in the kiwifruit Makgeolli.

• Korean Journal of Environmental Biology
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• v.24 no.3
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• pp.221-229
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• 2006

The effects of ultrasonication on phytoplankton were investigated in two ponds in which physicochemical and biological water quality was similar, one as a treatment and the other as a control. The samples were collected from August 18 to September 30 in 2003. Traditional morphological analysis showed that Bacillariophyceae dominated phytoplankton community in both ponds. The abundance of Cyanophyceae was lower in the phytoplankton community of the sonicated pond than that of control pond. We used DGGE (denaturing gradient gel electrophoresis) to analyze the diversity and change of phytoplankton community in two ponds. The DGGE banding patterns of 16S rRNA gene and sequence analysis demonstrated that Oscillatoria acuminata and CFB (Cytophaga-Flavobacterium-Bacteroides) group bacterium appeared in the treated pond, and the control pond was dominated by Synechococcus sp. and Aphanizomenon flos-aquae. Especially, Pseudanabaena sp. dominated during the ultrasonic cessation in the treated pond. The DGGE profiles of 18S rRNA gene and sequence analysis showed that the treated pond was dominated by Chlamydomonas reinhardtii and the control pond by C. reinhardtii and Pteromonas protracta. In conclusion, the ultrasonication affected the reduced growth of cyanobacteria, particularly Pseudanabaena.

• Journal of Korean Society of Environmental Engineers
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• v.37 no.2
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• pp.99-106
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• 2015

To estimate the effects of suspended sediments flowing into the Saemangeum Reservoir on the extent of contamination of the reservoir, the suspended sediments were collected with sediment traps, which were installed from the upstream of the Mankyung and Dongjin Rivers to estuary of the reservoir, respectively, and the sedimentation rates and the chemical characteristics of suspended sediments were analyzed. The sedimentation rates in the Mankyung and Dongjin Rivers were ranged from 0.01~5.06 and $0.01{\sim}8.75kg/m^2/day$, respectively. Those were higher to the upstream of rivers, and were mainly affected by flood events. The concentrations of organic matters were from 3.3 to 9.6 times higher than those in the stream sediments and were higher after flood season, indicating the contaminants come from the non-point sources on the basin. The concentrations of total nitrogen and total phosphorus in the suspended sediments showed the same trend with the organic matters. These results indicate that the suspended sediments from the basin of the Mankyung and Dongjin Rivers are highly contaminated and the countermeasures to manage the sources of contamination on the basin are required to maintain the water quality of the Saemangeum Reservoir.