• Korean journal of food and cookery science
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• v.10 no.4
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• pp.322-328
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• 1994

In order to standardize a recipe of Jeung-Pyun, fermented rice cake, we studied the sensory, rheological and physicochemical characteristics of Jeung-Pyun in terms of fermentation time and ratio of ingredients. Jeung-Pyun fermented for 3 hours was higher in pH, better in taste, hardness and overall quality than that fermented for 7 hours. It was softer, and had more moisture and fine grain as the amount of added water increased. Jeung-Pyun made with 80% added water had the greatest volume. Jeung-Pyun without salt was the worst in color and flavor and the smallest in volume. As the Jeung-Pyun was added more sugar and Tak-Ju, the volume was more larger and the moisture was more less. Taste and overall quality of Jeurig-Pyun was not affected by the amount of Tak-Ju added. The pH of Jeung-Pyun was lower as it was added more Tak-Ju. Therefore, Jeung-Pyun which is fermented for 3 hours, with 70% water, 0.8% salt, 15% sugar, and 30% Tak-ju was the most acceptable one in terms of sensory qualities and physiochemical properties.

• Journal of the Korean Applied Science and Technology
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• v.30 no.3
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• pp.560-566
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• 2013

In this research we extracted water-soluble collagen peptide from flatfish skin and compared it with commercially available collagen peptide extracted from Tilapia scale currently placed on the market in the aspect of physiochemical property. The physical property and nutritional components of FSCP appeared almost similarly to those of TSCP, and also in calorie, FSCP marking 3.82 Kcal showed no differences from TSCP marking 3.84 Kcal. As for forming amino acids, in aspartic acid, serine, histidine, tyrosine, methionine, FSCP had higher content than TSCP, but in OH-proline, proline and alanine FSCP had lower content than TSCP. Especially the content of essential amino acids of FSCP marked 22.74% with a higher content compared with 13.64% of TSCP. In the distribution of molecular weight FSCP with 1,000 Da showed comparatively low compared with TSCP, and in emulsion property and stability FSCP and TSCP showed similar excellent trend.

• Journal of Environmental Science International
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• v.29 no.7
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• pp.691-702
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• 2020

Carbon biomass of plankton community, Total Organic Carbon (TOC) and Chlorophyll a (chl.a) concentration were examined in the SeoNakdong river from January to December in 2014, to assess composition of phyto- and zoo-plankton variation, to certify the correlation between chl.a and TOC and to determine the level of contribution of plankton carbon content to TOC in the reservoir-river ecosystem. The correlation level between TOC and chl.a was low in the year 2014 but exceptionally was highly correlated only during the period with cyanobacterial bloom. The high level of contribution of plankton carbon content to TOC was attributed to cyanobacterial carbon biomass from May to November and to Cladocera carbon biomass from March to May, November and December despite of its low abundance. These results suggest that there were inter-relationships between phytoplankton, zooplankton and TOC and also subtle consistency of their properties through the year. These patterns should be discussed in relation to the physiochemical and biological characteristics of the environment, as well as to allochthonous organic matters from non-point pollution sources.

• Food Science of Animal Resources
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• v.32 no.2
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• pp.142-148
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• 2012

This study was conducted to examine the physiochemical characteristics (PC) of a sausage with added dietary fiber and stevioside mixture, as well as the blood properties (BP) of rats with feeding of the sausage. There were no significant differences between the control and the treatments in the PC; in case of treatments, as additive contents of dietary fiber (1-3%) and stevioside (0.05-1.5%), redness ($a^*$) gradually increased, but yellowness ($b^*$) rapidly decreased (p<0.05). The pH level and water holding capacity (WHC) also tended to decrease. Thiobarbituric acid reactive substances (TBARS) were of little change. However, the texture of sensory evaluation and the adhesiveness of texture analysis had significantly low values (p<0.05). BP, such as blood sugar, high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol and triglyceride (TG), did not increase and total cholesterol (TC) actually decreased (p>0.05). However, body weights of rats increased with treatments. Overall, it is suggested that adding dietary fiber and stevioside mixture to sausages can moderately improve the redness, and also reduce the levels of sugar, cholesterol and neutral lipids in the blood without noticeably affecting the WHC, oxidant stability, appearance, and taste.

• Journal of Life Science
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• v.15 no.4 s.71
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• pp.578-583
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• 2005

Cell-free culture broth of marine halophilic bacterium, Kordia algicida was shown to possess specific algicidal ability against red tide organism, Cochlodinium polykrikides. Physiochemical characteristics of algicidal material originated in the bacterial culture broth were analyzed that its molecular weight was estimated to a 3,000 dalton and it was stable in heat and pH treatment. The algicidal fraction against C. polykrikoides obtained from gel permeable chromatography contained high concentration of ammonium ion as analyzed by ICP/Mass spectrum. C. polykrikoides by the fraction was quickly lysed within 1 min. It was shown that the effective concentration for algicide against C. polykrikoides was over 1mM of ammonium chloride. On the other hand, other metal ions presented in the algicidal fraction showed no algicidal effect against C. polykrikoides. In additon, ammonium ion exhibited species-specific killing spectrum for two species of red tide organisms, C. polykrikoides and Gymnodinium sanguieum. Therefore, further researches on the killing mechanism against C. polykrikoides exerted by ammonium ion, and subsequent development of replaceable algicidal materials will perform to provide useful tools for the control of red tide.

• Korean Journal of Agricultural Science
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• v.46 no.1
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• pp.173-182
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• 2019

To produce a high-quality Kimchi product, molten salt was used for the Kimchi. Changes in the physiochemical properties and functional compounds were analyzed during fermentation. The salinity of bay salt Kimchi was higher than that of the molten salt Kimchi. The fermentation speed of the lactic acid bacteria in the molten salt Kimchi was significantly faster. To evaluate the effects of the salts on the changes in the functional compounds during fermentation, the antioxidant activity, total phenolic compounds (TPC), flavonols, phenolic acids, and glucosinolates in Chinese cabbage were analyzed. In the first 9 days, antioxidants were decreased during this fermentation period and then, increased after that. TPC was slightly increased for all the conditions after 40 days fermentation. Kaempferol was a major flavonol but had a relatively larger decrease in the molten salt Kimchi than in the bay salt samples. Phenolic acid did not show any significant difference among the samples. The glucosinolate contents were significantly decreased in all the conditions of Kimchi during the fermentation period. Consequently, the molten salt greatly affected the fermentation speed of Kimchi and the total characteristics of the Kimchi lactic acid bacteria. Although the functional compounds of Chinese cabbage were decreased during the fermentation of Kimchi, this decrease did not profoundly deteriorate the food quality. Therefore, high-quality Kimchi with enhanced bioactivity will be available if appropriate Chinese cabbages that have enhanced functional compounds are used.

• Fisheries and Aquatic Sciences
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• v.24 no.12
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• pp.394-399
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• 2021

Song-Gang^® bio-stone (SGS) is a microporous crystalline hydrated aluminosilicate which has found various applications because of their very unique physiochemical characteristics such as ion exchange and absorptive-desorptive properties. Significant progress has been made in recent years on applications of these inorganic adsorbents in different industries including agriculture, aquaculture, water and wastewater treatment. This review article intends to summarize the published reports on the applications of SGS in aquaculture industry. SGS application as a feed additive to enhance fish growth and promote their health and nutritional parameters is the most important discussed areas. According to the technical data that are discussed in this review, SGS should be considered as a material with tremendous potential for application in the aquaculture industry. Considerable amounts of research works are under way to explore other opportunities for application of SGS to benefit aquaculture industry.

• Animal Bioscience
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• v.36 no.2_spc
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• pp.350-363
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• 2023

Beef quality is characterized by marbling (marbling degree and marbling fineness), physiochemical (shear force, meat color, fat color, texture, and maturity), and sensory (tenderness, flavor, juiciness, taste, odor, and appearance) traits. This paper summarizes and addresses beef-quality characteristics and the beef-grading systems in Korea, Japan, the USA, and Australia. This paper summarizes recent research progresses on the genetic and nutritional factors that affect beef quality. Intramuscular (i.m.) adipose tissue deposition or marbling is a major determinant of beef quality. This paper addresses the mechanisms of i.m. adipose tissue deposition focused on adipogenesis and lipogenesis. We also address selected signaling pathways associated with i.m. adipose tissue deposition. Nutrients contribute to the cellular response and phenotypes through gene expression and metabolism. This paper addresses control of gene expression through several nutrients (carbohydrates, fat/fatty acids, vitamins, etc.) for i.m. adipose tissue deposition. Several transcription factors responsible for gene expression via nutrients are addressed. We introduce the concept of genome-based precision feeding in Korean cattle.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.655-664
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• 2010

This work aimed to investigate the physiochemical properties of commercial sugars (white sugar, dark brown sugar, organic sugar, and muscovado) and sugar beet. Percentages of crude protein, crude fat and crude fiber in sugar beet were 4.06, 6.36 and 0.02%, respectively, and the degrees of sugar of white sugar and sugar beet were $93^{\circ}$ Brix and $78^{\circ}$ Brix, respectively. L(lightness) value scores of white sugar were higher while the turbidity of sugar beet was higher. White sugar, dark brown sugar, and organic sugar were composed of only sucrose, whereas muscovad and sugar beet were composed of fructose, glucose, and sucrose. The highest organic acid content was observed in sugar beet. The contents of amino acids in sugar beet were in the following order: proline ($161.23\;{\mu}g$/100 g) > aspartic acid ($161.23\;{\mu}g$/100 g) > leucine ($36.93\;{\mu}g$/100 g) > alanine ($17.40\;{\mu}g$/100 g). There were 16 free amino acids in sugar beet. The highest mineral contest was observed in sugar beet in the order of K > Ca > Na > Mg. This result indicates that sugar beet can be prepared by considering the characteristics of natural sugar materials.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.310-316
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• 2004

This study was conducted to investigate quality characteristics of Aster scaber to increase the value of functional food resources. To examine quality characteristics of Aster scaber, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality were determined using physiochemical methods. The contents of dietary fiber were 0.68 g in each 100 g of Aster scaber (freeze drying base). In mineral contents, iron was the highest value in Aster scaber (freeze drying base). The contents of tannin were 35.6 ppm of Aster scaber (fresh base). Aster scaber was shown significant difference in tannin from freeze drying leaf. From the results of sensory evaluation, the age of 30's and 40's showed a better acceptability in blanching. Functional healthy drinks were made from extracts of Aster scaber for relieving thirst and promoting health. The recipe of drinks were decided to establish manufacture condition through the sensory evaluation, color, flavor, taste, and overall acceptability. The shelf-life was established in 18 months through quality was analyzed such as soluble solids, optical density 480, pH, acidity and microorganisms.