• 한국식품저장유통학회지
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• 제30권2호
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• pp.224-234
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• 2023

We analyzed the major quality characteristics of red pepper powders from various regions and predicted these characteristics nondestructively using shortwave infrared hyperspectral imaging (HSI) technology. We conducted partial least squares regression analysis on 70% (n=71) of the acquired hyperspectral data of the red pepper powders to examine the major quality characteristics. R_c² values of ≥0.8 were obtained for the ASTA color value (0.9263) and capsaicinoid content (0.8310). The developed quality prediction model was validated using the remaining 30% (n=35) of the hyperspectral data; the highest accuracy was achieved for the ASTA color value (R_p²=0.8488), and similar validity levels were achieved for the capsaicinoid and moisture contents. To increase the accuracy of the quality prediction model, we conducted spectrum preprocessing using SNV, MSC, SG-1, and SG-2, and the model's accuracy was verified. The results indicated that the accuracy of the model was most significantly improved by the MSC method, and the prediction accuracy for the ASTA color value was the highest for all the spectrum preprocessing methods. Our findings suggest that the quality characteristics of red pepper powders, even powders that do not conform to specific variables such as particle size and moisture content, can be predicted via HSI.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.64-79
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• 2024

The rise in popularity of vegetarian and plant-based diets has led to extensive research into plant-based whipped creams. Whipped cream is an oil-in-water emulsion that creates foam through whipping, stabilizing the foam with proteins and fats. Pea protein is an excellent emulsifier and foaming agent among plant-based proteins, but its application in whipped cream is currently limited. The objective of this study was to investigate the quality characteristics of plant-based whipped cream made with ultrasonicated pea protein. The whipped creams were evaluated based on their quality characteristics. A commercially available dairy whipped cream (CON) was used as a control. Plant-based creams were evaluated using pea protein solution, cocoa butter, and canola oil to produce un-ultrasonicated pea protein whipped cream (PP) and ultrasonicated pea protein whipped cream (UPP) at 360 W for 6 min. UPP significantly reduced whipping time and foam drainage compared with CON and PP, resulting in significantly increased overrun, fat destabilization, and hardness. Optical microscopy showed that UPP had smaller fat globules and bubble size than PP. The fat globules of UPP and CON were mostly below 5 ㎛, whereas those of PP were distributed at 5-20 ㎛. Finally, ultrasonication significantly improved the overrun, foam drainage, fat destabilization, and hardness of UPP, which are significant quality characteristics of whipped creams. Therefore, ultrasonicated plant-based pea protein whipped cream is believed to be a viable alternative to dairy whipped cream.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.681-689
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• 2006

본 연구에서는 우리나라의 대표적인 발효식품인 김치의 제조방법을 이용하여 땅두릅이 김치 적합 가능성을 알아보고 저장기간 동안 품질특성 변화를 조사하고자 하였다. 땅두릅 김치를 0.3% CaCl$_2$ 용액을 첨가 및 양념을 달리하여 품질특성을 조사한 결과, pH 및 산도, 염도는 처리구별로 김치 시료간의 유의적인 차이를 나타내지 않았다. 총균수 및 유산균수의 변화는 저장 초기 서서히 증가하다가 저장 42일에 급격히 증가하여 그 수준을 유지하다가 저장 56일에부터 저장 70일 까지 감소하였다. 저장기간별 저장식품 품질을 평가하는데 pH 보다는 총균수 및 유산균수의 변화가 보다 예민한 지표로서 작용하였다. 땅두릅 김치의 CaCl$_2$ 처리방법과 양념에 따른 색의 변화는 저장기간별 외관적 품질 변화가 거의 없는 것으로 판명되었다. 경도는 대조구에 비해 CaCl$_2$ 처리구가 높게 나타났으며 양념에 따라 유의적인 차이를 보였으나 관능적으로는 크게 차이를 느끼지 못하는 것으로 나타났다. 따라서 땅두릅을 이용하여 김치제조가 가능함을 보여주었다.

• 한국가축번식학회지
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• 제21권4호
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• pp.405-409
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• 1997

This study was carried out to investigate the general characteristics such as semen volume, pH, sperm motility and sperm concentration of the semen collected from Korean Jindo dogs by the mothod of Digital manipulation of penis, and the effect of temperature and preservation time on motility of fresh semen. Multiple ejaculates were collected from four male Korean Jindo dogs. The results obtained in this experiment were as follows : 1. Average semen volume per ejaculate, semen pH, sperm motility and sperm concentration of the second fraction and the small volume of third fraction from the ejaculate were 3.29ml, 6.30, 96.70% and 1.64$\times$108 cells/ml, respectively. 2. Average semen volume per ejaculate, semen pH, sperm motility and sperm concentration of the first fraction from the ejaculate were 1.16ml, 6.10, 6.67% and 5.07$\times$105cells/ml. Average semen volume per ejaculate, semen pH, sperm motility and sperm concentration of the second fraction from the ejaculate were 2.30ml, 6.33, 97.66% and 1.92$\times$108cells/ml. Average semen volume per ejaculate, semen pH, sperm motility and sperm concentration of the third fraction from the ejaculate were 3.24ml, 6.51, 93.33% and 3.13$\times$107cells/ml. 3. Motility of fresh semen during preservation were higher at 17$^{\circ}C$ than at 5$^{\circ}C$ or 36$^{\circ}C$. When preservation temeprature was 17$^{\circ}C$, motility were 95.75% at 1 h, 90.00% at 6 h, 84.25% at 12 h, 68.00% at 18 h, 36.25% at 24 h and 28.75% at 30 h, respectively.

• 한국조경학회지
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• 제28권6호
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• pp.29-51
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• 2001

The purpose of this research is to analyze of biotope structure focused on the evaluation for the species and biotope preservation in the case of Soosung District in Daegu metropolitan city. We analyzed the structure of urban biotope, and investigated the disposition of space and several characteristics through the material collection relating to the existing urban ecological material and the field investigation. The results of this study were as follows; 1) The result of biotope type classification was divided into 17 biotope type groups and 90 biotope types belonging to them. 2) The biotope type of mixed forest(QD) has the highest rate in occupation area, 1.764ha and the biotope type of cultivation areas by vinyle-hothouse(KC) has the lowest rate, 0.3ha. 3) In the result of the first evaluation for the species and biotope preservation, biotope types such as QB, QI, PA, PB, NB and NC etc. possess great value. Particulary, these biotope types come from forest areas and transition zone. They have not appeared in the inner of cities. 4) The biotope types such as CA, NA, NB, ND and PB are proved to possess high value in the result of rarity and riskiness evaluation. There appear EE, MA, NB, QC and QD in IV grade which is impossible to have them regenerative. They usually have appeared in forest areas. 5) There emerge 3a biotope type that has the highest value in the result of the second evaluation such as CC, EE, KF, LD, MB, NC, PB, QB and QI etc. Most of them were presented into the large area of site size and were distributed in the forest areas intensively. So, it is certain that the space for the species and biotope preservation connected with residential district is scarce. 6) The detailed biotope plan must be made out specially continuously. It is about biotope spaces that are especially important for the species and biotope preservation from the result of this research. Also, the study on the detailed index settlement of the urban landscape plan based on the biotope map must be continued.

• Journal of Microbiology and Biotechnology
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• 제26권4호
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• pp.648-658
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• 2016

Preservation of fresh algae plays an important role in algae seed subculture and aquaculture. The determination and examination of the changes of cell viability, composition, and bacterial species during storage would help to take suitable preservation methods to prolong the preservation time of fresh algae. Nostoc flagelliforme is a kind of edible cyanobacterium with important herbal and dietary values. This article investigated the changes of bacterial species and biochemical characteristics of fresh N. flagelliforme concentrate during natural storage. It was found that the viability of cells decreased along with the storage time. Fourteen bacteria strains in the algae concentrate were identified by PCR-DGGE and were grouped into four phyla, including Cyanobacteria, Firmicutes, Proteobacteria, and Bacteroidetes. Among them, Enterococcus viikkiensis may be a concern in the preservation. Eleven volatile organic compounds were identified from N. flagelliforme cells, in which geosmin could be treated as an indicator of the freshness of N. flagelliforme. The occurrence of indole compound may be an indicator of the degradation of cells.

• 한국식품저장유통학회지
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• 제31권1호
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• pp.1-14
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• 2024

The utilization of coatings composed of bio-based materials in the processing and preservation of meat presents an environmentally conscious, secure, cost-effective, and superior method for prolonging the storage life of meat while also preserving its nutritional value. In this study, changes in physical, chemical, and microbiological characteristics of freshly cut beef coated with distilled water (control) and keratin-starch composites (K-S) functionalized with 0.0-, 0.2-, 0.6-, and 1.0-mL avocado peel polyphenolic-rich extract (APPPE) kept at 4℃ for 12 days were evaluated periodically at 3-day interval using standard techniques. Keratin was extracted from waste feathers, while starch was obtained from ginger rhizomes. Following a 12-day storage period, beef coated with APPPE-enriched K-S composites exhibited a significant (p<0.05) improvement in shelf life by minimizing deteriorative changes in pH and color (as determined by metmyoglobin level) in addition to inhibiting oxidative changes in lipids (as determined by TBARS level) and proteins (protein carbonyl level) in comparison to control and K-S composite without APPPE. Furthermore, microbial growth was significantly (p<0.05) suppressed in meat coated with K-S composite functionalized with APE at 0.6 and 1.0 mL compared to the control. The study suggested that APPPE-enriched K-S composite could offer an eco-friendly and safe food preservation technique for fresh meat.

• 한국식품저장유통학회지
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• 제4권3호
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• pp.287-293
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• 1997

This study was investigated to viscosity, color, chemical properties, and lipid and fatty acid composition for examination of physical and chemical characteristics of sesame oils. Yield of sesame oil was higher in Ansan sesame than that of Chinese and Dambaek sesame. Viscosity of sesame oils was higher than that of shame oils from Dambaek and Chinese sesame, but turbidity and sedimentation rate were higher in Dambaek's sesame oil than those of Ansan's and Chinese sesame oils. In the acid value, saponification value and iodine value of sesame oils, and chemical characteristics of Dambaek's sesame oil were better than those of the others. The neutral, glycolipid and phosholipid contents of sesame oils were 91.1∼92.1, 2.5∼3.5 and 5.5∼6.4%, respectively. The major fatty acids of sesame oils were oleic, linoleic palmitic and stearic acid. The content of oleic acid was higher in Dambaek's and Ansan's sesame oil than that of Chinese sesame oil, and the content of linoleic acid was higher in Chinese sesame oil than the others. The fatty acid composition of neutral lipid, glycolipid and phospholipid were similar to those of total lipid. The ratio of unsaturated fatty acid and saturated fatty acid was higher in Korean sesame oils than those in Chinese sesame oil. The mineral(Mg, Cu, Fe, In, Al, Mn) content of Korean sesame oils was higher than that of Chinese sesame oil. and heavy metals(Cu, Ag, Pb, Cd, As) were not detected.

• 한국식품저장유통학회지
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• 제6권3호
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• pp.276-280
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• 1999

항균력이 있는 것으로 확인된 대황 및 황련추출물을 오이, 호박, 상치 및 고추에 처리하였을 때 총균수가 감소하였다. 채소의 종류에 따라서 적절한 처리농도는 달랐는 데, 호박, 상치 및 고추는 100 ppm, 오이는 500 ppm 처리가 적절한 것으로 나타났다. 채소를 침지할 때의 시간은 10분 정도가 적절한 것으로 나타났으며, 세척수의 온도를 4$0^{\circ}C$로 높일 경우에도 채소류 표면의 총균수 감소 효과는 실온의 세척수와 비슷하였다. 또한 오이와 호박을 대황 및 황련 추출물로 처리한 다음 1$0^{\circ}C$에서 건조하고 PVC랩으로 포장하여 저장한 결과 대조구에 비하여 총균수가 낮은 것으로 나타났다. 저장 기간 중 무게는 지속적으로 감소하였으며, 처리구와 대조구간에 큰 차이를 나타내지는 않았다. Ascorbic acid의 함량은 저장 기간 중 지속적으로 감소하는 것으로 나타났는데, 대황 및 황련추출물을 처리한 시험구가 대조구에 비하여 ascorbic acid의 함량이 높은 것으로 나타났다

• 한국식품저장유통학회지
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• 제9권2호
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• pp.221-227
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• 2002

민들레 잎분말 첨가에 따른 기능성 식빵의 품질특성을 분석하기 위하여 반죽수율, 반죽의 미세구조, 빵부피 및 비부피, 식빵 단면의 air cell 분포상태, 제빵수율, 기계적 및 관능적 품질특성을 분석하였다. 그 결과, 민들레의 잎분말 첨가는 글루텐 형성이나 효모의 발효 등에 크게 영향을 미치지 않아 빵 용적의 부피감소를 초래하지 않고 비교적 고른air cell을 형성하여 제빵적성이 우수한 것으로 판단된다. 특히 관능적 품질특성에서 전체적인 기호도면에 부합되는 기능성 식빵을 제조한다면 민들레 잎분말을 0.5% 첨가한 제품을 상용식품으로 개발하는 것이 적당할 것으로 생각된다.