• 한국식품조리과학회지
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• 제15권2호
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• pp.163-170
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• 1999

To investigate the effect of adding sugars and lipids on characteristics of cooked rice, the solubility, swelling power, blue value, amylogram and sensory evaluation characteristics of cooked rices with 0.5, 1.0, 1.5, 2.0% level of sugars and lipids additives were measured. The solubility, swelling power and blue value of cooked rice with sugars were increased as the more sugars were added. Those parameters of the cooked rice with isomalto oligosaccharide were higher than sucrose. The solubility decreased as the more lipids were added. The swelling power decreased as the more lipids were added. As the result of amylograph analysis, addition of isomalto oligosaccharide accelerates the gelatinization and retards the retrogradation. In sensory evaluation, the cooked rice with 0.5% level of sucrose and isomalto oligosaccharide were showed better acceptability than the others. In conclusion, the additions of sugars and lipids affect characteristics of cooked rice. Especially, the cooked rice with 0.5% isomalto oligosaccharide was showed the best physiochemical and sensory properties.

• 한국수산과학회지
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• 제48권5호
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• pp.674-680
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• 2015

This study was conducted to characterize the rapidly processed salt-fermented sandfish sauce added Bacillus coagurance KM-1 (RSSS) and commercial salt-fermented sandfish sauce (CSSS 1, 2). Contents of total nitrogen and amino nitrogen were higher in CSSS 1,2 than in RSSS (P<0.05). Total free amino acid contents of RSSS and CSSS 1,2 were 1,121.2±100 mg/100 g, 1,553.6±98.2 mg/100 g and 1,507.3±99.8 mg/100 g. Major free amino acid of RSSS was glutamic acid (194.4±17.3 mg/100 g), alanine (140.8±12.6 mg/100 g), lysine (135.1±12.1 mg/100 g), leucine (109.8±9.8 mg/100 g), aspartic acid (103.0±9.2 mg/100 g), valine (73.5±6.6 mg/100 g) in ordor. The samples were caused by their composition of the free amino acids rations, in which were umami, sweet and bitter taste in the salt-fermented sandfish sauce during fermentation. The Na was the largest mineral followed by K, Mg, P, Ca in the samples (P<0.05). Sensory evaluation result of samples, CSSS 1 was the highest than the others in overall acceptance.

• 한국축산식품학회지
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• 제44권4호
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• pp.899-911
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• 2024

This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation during refrigerated storage to ameliorate pork meat's quality and shelf life. The CIE b^* values, cooking loss (CL %), and pH of the HIU treated samples were higher than those of the control over the aging period. They were significantly (p<0.05) modified by the aging period and ultrasound (US) treatment. However, the released water (RW %) and moisture were not significantly influenced by US treatment (p>0.05). The Warner-Bratzler shear force of HIU-treated samples was lower over control values except in 7-14 d, and it showed a significant difference between control and US treatment according to the significance of HIU (p<0.05). The thiobarbituric acid reactive substance of HIU-treated samples was significantly higher (p<0.05) than control values over the aging period. These results suggested that HIU treatment and WDCA showed a synergistic effect of maximizing the tenderness, but lipid oxidation was higher than before ultrasonic treatment. In agreement with this, the most favorable approach would involve implementing wet aging for a period of two weeks followed by dry aging for a period not exceeding one week after the application of HIU.

• 한국수산과학회지
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• 제47권6호
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• pp.707-712
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• 2014

The effects of transport stocking density (500, 600 and 700 kg of olive flounder Paralichthys olivaceus/per water tank) on the physicochemical characteristics of muscle were investigated. Transport of the animals took, on average, 10 days from Busan, Korea, to Long Beach, CA, USA. There was no significant difference in the breaking strength of muscle among the three groups. There was also no significant difference in the ATP, lactate, or glycogen content of muscle from the 500 and 600 kg/tank stocking density groups at the beginning and after transport. However, the ATP content decreased sharply while the lactate content increased in muscle from fish transported at a density of 700 kg/tank at the beginning of transport, and the ATP and lactate contents in this group were stable after transport.

• 한국식품영양학회지
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• 제20권3호
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• pp.276-281
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• 2007

Oddi is a mulberry fruit that has anti-inflammatory and antioxidative effects. This study was carried out to investigate the quality characteristics of mulberry fruit wines manufactured by two different methods. Where they were processed according to the traditional Korean fruit wine methodology(A) or a modified(B). Sensory qualities, physiochemical characteristics, and biochemical activities of the Oddi wines were analyzed. From the results of the sensory evaluation, manufacturing method A showed higher acceptability. However, the two different methods was not significantly different overall. The method A wine had higher brightness(L)(77.65) redness(a), and yellowness(b). As for the antioxidant activities and ACE(angiotensin-converting enzyme) inhibitory abilities of the wines manufacturing method A had greater values.

• 한국패류학회지
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• 제32권3호
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• pp.149-155
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• 2016

피조개 양식장의 해수 수온, 염분, pH, DO, 영양염, COD의 조사결과 해역별 편차가 적게 나타났다. 그리고 엽록소 a 농도는 7-8월에 부영양화 기준인 $7{\mu}g/L$ 보다 높게 나타났지만 8월 이후 부영양화 기준보다 낮은 농도를 보였다. 따라서 피조개 양식장에서 서식환경에 의한 생존율의 급감은 여름철 고수온, 낮은 용존산소량과 먹이원인 클로로필의 감소로 인하여 발생되는 것으로 사료된다. 퇴적물의 강열감량 (IL) 과 산휘발성화합물 (AVS) 및 함수율 (WC) 은 유사한 양상을 보이며 큰 차이가 나타나지 않았으며 화학적산소요구량 (COD) 은 거제만의 조사 정점에서 월별 변화가 심하게 나타났다. 퇴적물의 평균입도 (Mz) 는 8.07-8.33 범위를 보였고 분급도는 1.66-2.13 범위로 피조개 양식에 적합한 지역으로 나타났다. 퇴적물의 C/N 비는 양식장에서 5-10 사이의 값을 나타내어 해양기원의 유기물에 의한 것으로 추정되며, C/S 비는 지역에서 2.8 이상으로 유기물이 분해되기 전에 유기물의 급속한 퇴적이 이루어졌을 환경으로 조사 되었다. 중금속에 대한 농집지수 (Igeo) 의 결과는 연구지역이 Igeo class가 0에서 4 사이로 분포되어 있어 오염되지 않았거나 약간오염된 수준으로 (practically unpolluted / moderately polluted) 나타났다.

• Ocean and Polar Research
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• 제30권4호
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• pp.379-399
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• 2008

Spatial-temporal variations in physiochemical water qualities (temperature, salinity, DO, SPM, POC and nutrients) of surface and bottom waters were investigated along the mid-western coastal area (Taean Peninsula to Gomso Bay) of Korea. Spatial distribution patterns of temperature and salinity were mostly controlled by the physical mixing process of freshwater from Geum River and/or Gyunggi Bay with nearby coastal water. A strong tidal front is formed off Taean Peninsula during spring and summer. Seasonal variations in nutrient concentrations, lower in spring and summer and higher in fall and winter, are primarily regulated by magnitude of phytoplankton occurrence rather than freshwater loadings into the bay. Based on seasonal and spatial variability of physicochemical parameters, water quality of the study area can be divided into four water masses; Gyunggi Bay-influenced Water Mass (GBWM), Geum River-influenced Water Mass (GRWM), Yellow Sea Bottom Cold Water Mass (YSBCWM) and Cheonsu Bay Water Mass (CBWM). Water quality of the GBWM (Taean Peninsula coastal area), which has relatively low salinity and high concentrations of nutrients, is strongly controlled by the Gyunggi Bay coastal water, which is under influence of the Han River freshwater. In this water mass, the mixed layer is always developed by strong tidal mixing. As a result, a tidal front is formed along the offshore boundary of the mixed layer. Such tidal fronts probably play an important role in the distribution of phytoplankton communities, SPM and nutrients. The GRWM, with low salinity and high nutrients, especially during the flood summer season, is closely related to physiochemical properties of the Geum River. During the flood season, nutrient-enriched Geum River water mass extends up to 60 km away from the river mouth, potentially causing serious environmental problems such as eutrophication and unusual and/or noxious algal blooms. Offshore (<$30{\sim}40m$ in water depth) of the study area, YSBCWM coupled with a strong thermocline can be identified in spring-summer periods, exhibiting abundant nutrients in association with low temperature and limited biological activity. During spring and summer, a tidal front is formed in a transition zone between the coastal water mass and bottom cold water mass in the Yellow Sea, resulting in intensified upwelling and thereby supplying abundant nutrients to the GBWM and GRWM. Such cold bottom water mass and tidal front formation seems to play an important role in controlling water quality and further regulating physical ecosystem processes along mid-western Korean coastal area.

• 동의생리병리학회지
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• 제18권5호
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• pp.1456-1462
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• 2004

This study was carried out to understand the effects of Bambusae Caulis in Liquamen manufactured by different production facilities on blood glucose of the mice induced with streptozotocin. Filtered Bambusae Caulis in Liquamen manufactured by two different facilitiesproduction process were used. The physiochemical properties of filtered Bambusae Caulis in Liquamen manufactured by two different facilities(300L×300W×400H and 700L×700W×800H electric furnace) were compared. Furthermore, the effects of filtered Bambusae Caulis in Liquamen were observed in terms of blood glucose, BUN and AL T in the mice induced with streptozotocin. The results were as follows : The pH value was the highest in L-BCL(E)B(pH 2.83) between manufactured by two different facilities. The L-BCL(E)B which observed low values of Hunter's color values show decreased concentration of methanol and phenolic compounds. The blood glucose contents was decreased in the experimental groups compared with the control. The amount of BUN and ALT did not show any differences between control and experimental group.

• 한국토양비료학회지
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• 제47권1호
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• pp.8-15
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• 2014

In order to evaluating physiochemical properties of soil under minimum tillage and direct seeding cultivation on dry rice paddy, we conducted to analyze the soil physiochemical characteristics in treatment with 2-year minimum tillage and dry direct seeding (2MT), 3-year minimum tillage and dry direct seeding (3MT), and tillage transplanting cultivation (TT). As results of analyzing soil organic matter (OM) contents with 2 cm soil depth of interval from surface to 30 cm, OM contents with surface soil from 0 to 2MT and 3MT were higher than TT, recorded 34.6, 28.1 and $19.8gkg^{-1}$, respectively. But until 20cm in soil depth, it was not so large on the deviation of OM contents among the 3 treatments comparing with 2cm surface. Beneath 20 cm in soil depths, 2- and 3-year, OM contents in TT were distributed to be lower than 2MT and 3MT. The contents of total nitrogen in 2MT and 3MT were higher than the content in TT across the soil profile. Consequently, though minimum tillage and direct seeding farming is obviously the practice to saving of machinery work and labor, other practices such as continuously input OM should be needed to achieve carbon sequestration goal through minimum tillage and direct seeding on dry paddy.

• 한국조리학회지
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• 제23권3호
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• pp.207-215
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• 2017

The study produced a functional sponge cake added with 0~20% proportion of excellently functional flaxseed powder aimed at obtaining basic data for the possibility to develop new products through a physiochemical properties assessment and a sensual assessment of the product. The water content was the lowest in the control, at 27.63%, and the 5~20% water content following the increase in added flaxseed powder failed to display a significant difference (p<0.05). The pH of the dough was 6.77~6.44, and displayed a significant difference according to the added amount of flaxseed powder (p<0.05). The specific weight of the dough appeared to be 0.40~0.51, and displayed a significant increase according to the added amount of flaxseed powder. The DPPH radical scavenging activity of the sponge cake added with flaxseed powder was 12.8%, and the plot added with flaxseed powder displayed a significantly higher percentage of 22.34~55.57% than the control plot. Crumb color change had increased values for value a and value b, and a significantly decreased L value. Texture significantly increased according to the increase in hardness, gumminess, chewiness, and cohesiveness, while springiness significantly decreased. Sensual assessment displayed a high preference for the 10% flaxseed powder additive plot in all items including appearance, taste, color, flaror, softness, and overall acceptability. The assessment of physiochemical properties and sensuality of the sponge cake added with flaxseed powder revealed that 10% flaxseed powder is suitable as the optimum proportion.