• Horticultural Science & Technology
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• v.33 no.3
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• pp.375-382
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• 2015

A controlled atmosphere (CA) regimen was optimized during 3 consecutive harvest seasons as the basis of practical modified atmosphere packaging (MAP) storage for quality maintenance and extension of storage potential of fresh Ligularia fischeri leaves. Leaves were harvested in April or May and forced-air cooled to $4^{\circ}C$ before punch-hole MAP (control, where gas concentrations were same as air) and CA treatments. CA regimens adjusted stepwise during 3 experimental years were: 1 and 3% $O_2$, respectively combined with 5 and 10% $CO_2$ in the first year, 3% $O_2$ fixed in combination with 0, 2.5, and 5% $CO_2$ in the second year, and 3% $O_2$ fixed in combination with 2.5 and 5% $CO_2$ in the third year. In the first year, higher incidence of black discoloration was observed with the reduction of respiration under 10% $CO_2$ CA conditions regardless of $O_2$ levels at 1 or 3%. In the second and third year, the incidence of the disorder seemed not to be clearly relevant to CA conditions showing slightly higher incidence only after 4- or 5-week storage + 5-day shelf life. Although texture and appearance quality were maintained better under the 3% $O_2$ + 2.5% $CO_2$condition after 4-week storage + 5-day shelf life, effects of CA on the extension of storage period was slight. Overall results indicated that Ligularia fischeri leaves are very susceptible to $CO_2$ injury. $CO_2$ concentration should be adjusted below 2.5% for safe and effective CA or MAP storage to maintain quality even during short-term storage.

• Journal of Life Science
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• v.22 no.2
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• pp.161-166
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• 2012

This study was performed to investigate the feeding effects of different additives on the growth performance and carcass characteristics of Holstein steers. Twenty-four Holstein steers, five months of age and 176.6 kg, were randomly allocated to three experimental groups of eight animals each for an 18-month feeding trial. The groups were control (not additive), T1 (fed zinc, vitamin C, and sulfur), and T2 (fed choline and lysine). The average daily gain was no different between the treatment groups during the growing to early fattening period, but it was significantly higher in the T1 group than the T2 group in the late fattening period (p<0.05). The final BW of the T1 group was relatively high in relation to the other groups, but was not significantly different. The additives had no effects on DMI during the experimental period; however, the feed conversion ratio of the T1 group in the late fattening period was significantly lower than that of the T2 group (p<0.05). The results of yield traits, carcass weight, and yield index were similar between groups, but back fat thickness and rib eye area were relatively lower in the T2 group than in the other groups. In terms of quality traits, meat color, texture, and maturity were not significantly different between the three groups. However, marbling score and appearance rate of high quality grade ($1^{++}$, $1^+$, and 1) were higher in the T1 group compared with the T2 group. Thus, the present results suggest that vitamin C, zinc, and sulfur supplementation may improve the growth performance and carcass characteristics of Holstein steers.

• Korean Journal of Agricultural Science
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• v.18 no.1
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• pp.21-32
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• 1991

This experiment was carried out to examine sensory testing for Mozzarella cheese, process cheese, Cheddar cheese and Cheddar cheese made with red pepper, garlic, ginger and welsh onion to develop new cheese varieties which can be prefered by Korean. The chemical composition and sensory testing of cheese were measured. The results were summarized as follows ; 1. Total nitrogen percentages in Cheddar cheese and spiced Cheddar cheeses were similar but those in process cheese and Mozzarella cheese were low. 5% NaCl soluble nitrogen percentages were highest in Cheddar cheese. 5% NaCl soluble nitrogen percentages in each cheese were different. Ripening degree, water soluble nitrogen, TCA soluble nitrogen and SSA soluble nitrogen percentages in each cheese were similiar level. 2. Spiced Cheddar cheeses were more breakdown than other cheese and ${\alpha}_s$-casein breakdowns faster than $\beta$-casein. 3. In the result of sensory evaluation, color score was high in Mozzarella cheese and process cheese. The color score of Cheddar cheese was high in 30's-40's and 50's- 50's. The color score of 10's and 20's was high in Cheddar cheese made with garlic. 4. Odor score was high in Mozzarella cheese and process cheese, too. The odor score of Spiced Cheddar cheeses was high in 10's. 5. Texture score was high in Mozzarella cheese, process cheese and Cheddar cheese. 6. Teste score was high in Mozzarella cheese, process cheese and Cheddar cheese. The taste score of spiced Cheddar cheese was higher in 10's and 20's than that in 30's-40's and 50's-50's.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.547-553
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• 2007

The physicochemical and functional properties of tofu prepared with kanghwang(Curcuma aromatica Salab.) were investigated, in order to study the effects of six different commercial coagulants. The coagulant concentrations were determined as 0.3% GDL, 0.3% $MgCl_2$, 1.0% $CaCl_2$, 1.5% $CaSO_4$, 0.45% mixed coagulant, and 1.5% Milky-Mg by pre-experiments. Also, the optimum concentration for the added kanghwang(Curcuma aromatica Salab.) was chosen as 0.01%. The yields of the kanghwang tofu prepared with Milky-Mg, mixed, and GDL coagulants were higher than those prepared with $MgCl_2$, $CaCl_2$, and $CaSO_4$. The pH of the kanghwang tofu prepared with the $MgCl_2$ coagulant was higher than when made with the other coagulants. The turbidity of the kanghwang tofu was highest when it was coagulated with GDL, and moisture content was highest or the of kanghwang tofu coagulated with $CaCl_2$. In the color analysis of the kanghwang tofu, the $L^{***}$ value was highest with the Milky-Mg coagulant, while the $a^{***}$ value was highest and the b value lowest with the GDL coagulant. For the textural properties, the hardness results were in the order of $CaSO_4$ > $CaCl_2$ > $MgCl_2$ > mixed > GDL > Milky-Mg, springiness, gumminess, and brittleness were highest in the tofu coagulated with Milky-Mg. For the overall acceptability of the sensory properties, the Kanghwang tofu that was made using the mixed coagulant had the highest score.

• Korean Journal of Environment and Ecology
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• v.22 no.6
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• pp.679-690
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• 2008

The objectives of this study are to investigate and analyze the vegetation structure and population dynamics of Berchemia racemosa habitats in the Weolmyung park in Gunsan city, and base on that to seek the ecological habitat conservation plan for the Berchemia racemosa. In results, the Berchemia racemosa habitats are located at $81{\sim}93$ meters above the sea level, in steep seaside slope of a mountain. The soil texture are silt loam mainly and soil pH were $4.1{\sim}5$. The vascular plants in the Berchemia racemosa habitats has been analyzed as 61 taxa; 33 families, 51 genera, 54 species, 6 varieties, and 1 forms. Berchemia racemosa as a Specific plant species by floral region was the class V. Berchemia racemosa habitats were classified into 7 vegetation communities of Quercus serrata community(A1), Alnus firm a community(A2), Platycarya strobilacea community(A3), Robinia pseudoacacia community(A4) and 3 Pinus densiflora communities(B1, B2, B3). The importance value of Berchemia racemosa were 30%(A1), 15%(A2), 27%(A3), 65%(A4), 18%(B1), 45%(B2) and 35%(B3) on shrubs layer and 12, 27, 20, 18, 11, 18, 21 % on herb layer. The constant companion species with Berchemia racemosa were Stephanandra incisa and Ligustrum obtusifolium. Total 103 populations appear in the 7 Berchemia racemosa habitats. Their spatial distribution pattern were clumped for the most part. The average height was 133cm, the root color diameter was 4.4cm and the ramification branch number was 9.4. From the results of this study, it is suggested the continued monitoring and the active protection measures for the Berchemia racemosa habitats.

• Journal of Life Science
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• v.28 no.2
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• pp.229-239
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• 2018

As customers pay more attention to choosing food that will support their health, many people in the academic and industrial world have focused on developing foods made with bioactive components. Thus, the use of bioactive components rather than synthetic materials has increased. Because there are no limits to how bioactive components can be used, customers assume they are highly reliable and healthy to consume. In the present study, imitation crab stick samples were made from Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (10 g) (T1), Alaska Pollack with breast recovered protein from spent laying hens and silkworm cocoon powder (5 g) + cordyceps powder (5 g) (T2), and Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) (5 g) (T3). The pH and shear force increased after 2 weeks of storage in all three samples. Shear force was significantly higher in the T3 sample in comparison to the T1 and T2 samples. In meat color, redness ($a^{\ast}$) and whiteness (W) increased as the storage periods increased in all three samples, whereas yellowness ($b^{\ast}$) decreased during storage. The T2 sample was significantly higher in redness ($a^{\ast}$), yellowness ($b^{\ast}$), and deformation than the other two samples. The addition of bioactive components did not influence the texture properties in any of the samples. Lipid oxidation (thiobarbituric acid reactive substances [TBARS]) and microorganism count (total plate count [TPC]) were significantly higher in the T1 sample than the two other samples, whereas protein degradation (volatile basic nitrogen [VBN]) was higher in the T2 sample than the other samples. Total amino acid content decreased in the T1 and T3 samples as the storage period increased. Consequently, the T3 sample of Alaska Pollack with breast recovered protein from spent laying hens and cordyceps powder (5 g) + conjugated linoleic acid (CLA) was found to have the necessary functionality to be considered for use in making imitation crab sticks.

• Korean Journal of Poultry Science
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• v.42 no.1
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• pp.9-13
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• 2015

This study was conducted to investigate the effect of heating temperature and time on the quality of baked egg. Eggs were baked at various temperatures (80, 90, 100, 105 and $110^{\circ}C$) for different times (5, 6, 7 and 8 h) using a commercial heater. Our results revealed that heating loss in the $110^{\circ}C$ treatment was significantly (p<0.05) higher than those of other remaining treatments. The pH value of egg white in the 5 h treatment was significantly (p<0.05) higher compared to those of other treatments. While, no significant differences in pH values of egg yolks occurred among the treatments. Regarding the texture, hardness and cohesiveness values were not significantly different among the treatments. Regarding color, the $110^{\circ}C$ treatment samples had lower lightness value whereas had higher redness and yellowness values compared to the $105^{\circ}C$ treatments (p<0.05). Moisture content of baked eggs showed an decreased tendency as increasing the heating temperature and time. These results suggested that the proper conditions were 8 hours for total baking time including more than 5 h at $105^{\circ}C$ or 2 h at $110^{\circ}C$.

• Korean Journal of Soil Science and Fertilizer
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• v.8 no.2
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• pp.45-51
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• 1975

The morphological, physical, chemical, and mineralogical characteristics of planosols in Korea were studied in an effort to establish the suitabilition of the planosols for agricultural development. The Yeongog series which are planosols were established in Korea. Results from the Yeongog series are briefly as follows : 1. Morphologically, the surface soils are brown to dark brown friable loam and subsoils are of varied colors but mainly are dark brown, black and pale brown mottles. The texture of these horizons are silty clay loam with moderate to strong platy structure and clay cutans are on the ped faces. The consistences of these horizons are extremely compact and hard when moist and sticky, plastic when wet. The substrata show varied soil colors and loam to clay loam. 2. Physically, the clay content of the Yeongog soils is highest in the subsoils and gradually decreases below the subsoils. Water holding capacity and bulk desity is higher than in other mineral soils. 3. Chemically, the organic matter content is low and soil reaction ranges from very strongly to strongly acid. The cation exchange capacity is medium and base saturation a high. Active iron, easily reducible manganese and available silicate are high compared with normal soils. 4. In chemical composition of clay fraction of the Yeongog series, sesquioxide ratio, $Fe_2O_3$, $K_2O$ and MgO are high. The cation exchange capacity of the clay fraction is also very high. 5. The clay minerals in Yeongog series are mainly kaoline, vermiculite with Al interlayers and illite. The quarts, primary minerals are in the Yeongog soils. 6. These soils are formed in a warm, humid climate under native grasses on the terraces and rolling or hilly footslopes. In soil classification, the Yeongog soils are classified planosols with claypan. According to 7th approximation system in U.S.A., the Yeongog series are classified as Fragiudalfs because they have an argillic horizon, a hard pan and a high base saturation which is more than 35 percent and classified as Eutric Planosols by FAO/UNESCO classification system.

• Economic and Environmental Geology
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• v.49 no.6
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• pp.491-504
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• 2016

Jinwon Au-Ag deposit is located in the Uijin gun which is southeast 300 km from Seoul. The deposit area consists of mainly Precambrian Hongjesa granite, which occurs as porphyroblastic texture, medium grain and composed of quartz, feldspar and mica. This deposit consists of four parallel hydrothermal quartz veins that fill NE oriented fractures in Precambrian Hongjesa granite. The grade of quartz veins contain from 3.0 to 21.4 g/t (average 6.4 g/t) gold and from 5.0 to 252.0 g/t (average 117.9 g/t) silver, respectively. They vary from 0.2 m to 0.6 m (average 0.3 m) in thickness and extend to about 200 m in strike length. Quartz veins occur as massive, network, cavity, breccia, crustiform, comb and zonal textures. Wallrock alteration has silicification, sericitization, pyritization and argillitization. The mineralogy of the quartz veins consists of quartz, arsenopyrite, cassiterite, pyrite, sphalerite, chalcopyrite, galena, electrum, tetrahedrite, canfieldite, argentite, Ag-Sb-S mineral, Mn-Fe-O mineral, Pb-O mineral and Pb-P-Cl-O mineral(chloro-pyromorphite). Chemical compositions of minerals from this deposit are as followed; Fe/Fe+Mg of sericite is from 0.32 to 0.71, As content of arsenopyrite ranges from 27.91 to 30.33 atomic %, FeS content of sphalerite range from 9.77 to 16.76 mole %, Ag content of electrum is from 29.42 to 37.41 atomic % and Ag content of tetrahedrite range from 32.17 to 36.53 wt.%, respectively. Baased on mineralogy and chemical compositions of minerals from Jinwon Au-Ag deposit, deposition of minerals was caused by a change in temperature, oxygen fugacity($fO_2$) and sulfur fugacity($fS_2$) from the near neutral hydrothermal fluid evolved by reaction with wallrock.

• Journal of Food Hygiene and Safety
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• v.33 no.4
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• pp.272-279
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• 2018

The high pressure processing (HPP) is a technology which can preserve the quality of foods, such as the fresh taste, incense, texture, vitamin content, and so on, by minimizing the heating process. It does so by applying an instantaneous and uniform pressure that is the same as the water pressure that is 60 km deep in the sea. HPP is a technology that can inhibit food poisoning and spoilage caused by microorganisms and is currently an actively studied area. In this study, we investigated the effects of a high pressure treatment (0, 4, 6 min) on sliced ham, which is a typical meat product, at 600 MP a were tested for their effect on freshness. Moisture contents varied from 48 to 69%, salinity varied from 1.07 to 1.11%, and the pH decreased from 6.4~6.5 to 6.1~5.15. However, there was no difference between the control and treatment groups. General bacteria stored at $20^{\circ}C$ after hyper-pressure treatment were found to have no significant microorganisms in all groups until 4 weeks. but exceeded $10^5$ in control group and HPP 6 min treatment group from 5 weeks, At week 7, it was found to exceed $10^6$. The results indicate it was not possible to ingest food in the 4-and 6 minute treatment groups. Coliform was not observed in all groups despite observing for a total of 7 weeks at $20^{\circ}C$ weight test. VBN, a method used to determine the protein freshness of meat, showed a VBN value of less than 1 mg% until the fourth week and a value of 1 to 2 mg% after 5 weeks. The TBA was used as an index of the degree of fat acidosis in the meat tissues. The results showed it was below 0.18 mgMA / kg until the end of 7 weeks; this value was within the range for fresh meat, and there was no difference in treatment group. In this experiment, deformation of the packaging material did not occur and no swelling occurred due to the generation of gas. It is believed that the basic preservation effect was achieved only by blocking with the air due to the close contact of the packaging material.