• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.102-110
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• 2000

Peeled garlic was stored at $-18^{\circ}C\;and\;-40^{\circ}C$, respectively and changes in main quality factors during storage were determined for $15{\sim}16$ months. The puncture force measured by texturemeter was $2709{\pm}368$ G.S at the beginning of storage and did not change significantly after the 15 months storage. Drip losses of stored garlic were 0.4% and 0.7% at $-18^{\circ}C\;and\;-40^{\circ}C$, respectively. Major flavor compounds of garlic analyzed by GC and GC/MS, such as diallyl disulfide, 1,3-dithiane, diallyl sulfide, 2-butanal, were not changed in their quantity during the frozen storage. The contents of cysteine, valine and tyrosine increased slightly notwithstanding the storage temperature. Sucrose content slightly decreased, but glucose and fructose tended to increase in garlic stored at $-18^{\circ}C$. The content of pyruvic acid, degradation product of alliin, did not change during storage at both storage temperatures. These results indicated that peeled garlic could be stored at $-18^{\circ}C$ for longer than 15 months without quality problems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.163-170
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• 1992

Color of kimchi juice was measured instrumentally to evaluate the quality of Korean cabbage kimchi during fermentation at 4$^{\circ}C$ and 16$^{\circ}C$ . These results were compared with those of chemical analyses of kimchi juice and sensory evaluation for kimchi. Chemiral analyses and sensory evaluation showed that the kimchi has reached pH 4.3, the pH value under an optimum ripening period, after 3-days fermentation at 16$^{\circ}C$ with almost the highest contents of vitamin C and carotenoids as well as desirable sour taste and texture. At 4$^{\circ}C$ the kimchi was unripened after 6-days fermentation. At 16$^{\circ}C$, $L^{*}$ value of kimchi juice did not show any significant change during fermentation periods. However, $a^{*}$ value increased until day 4$^{\circ}C$ and thereafter decreased sharply. $b^{*}$ value increased until day 3 and then showed no change. High correlations were seen between volume of kimchi juice, pH, total acidity and $L^{*}$or $b^{*}$ value, and between carotenoid content and $a^{*}$ value, respectively. It was desirable to use color $a^{*}$ or $b^{*}$ value of kimchi juice to evaluate the quality of kimchi. The kimchi was under an over-ripening period when $a^{*}$ value was equal to or lower than the initial value, or when $b^{*}$ value was almost constant. Predicting an optimum ripening period was possible by using a proportional value of $a^{*/}$ $b^{*}$ , i.e., unripening period, 1 $\geq$ and near 1 ; optimum ripening period, near 0.8 ; over-ripening period, < 0.8.eriod, < 0.8.d, < 0.8.

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.4
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• pp.400-406
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• 1998

To investigate the effect of simulated acid rain on the change in soil chemical properties, simulated acid rain of different pH was applied to the three soils of different texture. Simulated acid rain of pH 4.0 and 6.0 did not greatly change the soil pH, while simulated acid rain of pH 2.0 decreased greatly the soil pH. Decrease in soil pH were in the order of sandy loam > loam > clay loam, while increase in exchangeable acidity was in the order of clay loam > loam > sandy loam. Amount of nutrients leached downward due to the penetration of simulated acid rain into the soil was in the order of Ca > K > Mg. Exchangeable Al was not detected when soil acidity dropped to pH 5 and exchangeable acidity increased within a range of CEC. A total 1200mm of simulated acid rain(pH 3.0) can load $12kg\;ha^{-1}$ of $H^+$ ion, $128kg\;ha^{-1}$ of sulfur, $56kg\;ha^{-1}$ of nitrogen. The acidity of simulated acid rain pH 3.0 can be neutralized by addition of $444kg\;ha^{-1}$ of slaked lime. The amount of leached bases were equivalent to 923, 1731 and $1608kg{\cdot}ha^{-1}$ in sandy loam, loam and clay loam soil respectively.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.483-490
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• 2012

Ready-to-eat chicken breasts were packaged in a multilayer, gas-tight tray with top film and various quality changes were investigated during the 24 wk of storage at $10^{\circ}C$. Over the storage period, total aerobes, mesophilic aerobic and anaerobic spore formers, and Clostridium spp. were not detected above 1.0 log CFU/g (detection limit). The residual oxygen ratio in the head space of tray and pH values tended to decrease with storage time, namely from initial values of 5.7% and 6.56 to 3.3% and 6.34 at week 24, respectively. Thiobarbituric acid reactive substances and volatile basic nitrogen values increased from 0.52 mg malonaldehyde (MA)/kg and 2.1 mg/100 g initially, to 3.70 mg MA/kg and 39.9 mg/100 g at week 24, respectively. In terms of the change in meat color during storage, the samples showed a slight increasing trend of CIE $a^*$, $b^*$, and ${\Delta}E$ values over the storage period until week 24 (p<0.05). The change in brine color showed a similar trend with meat of which Hunter $b^*$ and ${\Delta}E$ values increased slightly during storage during 24 wk (p<0.05). The values for the transmittance degree of brine in the samples tended to decrease. Moreover, values for the absorbance degree tended to increase with storage time until week 24. The sensory scores for color, texture, odour, and flavour were evaluated below 5.0 (marketability level) after 24 wk of storage. Based on this sensory evaluation, it could be concluded that retorted RTE chicken breast could remain marketable for at least 20 wk at $10^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.935-940
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• 2002

Effects of changes in the margarine content and the number of layers of the puff pastry on the color, hardness, and hardness change during storage of the final products were investigated. At equal content of pastry margarine, the lightness of the crust decreased slightly as the number of layers increased. Redness of the puff pastry with 70% margarine content and 81 layers was $16.8{\pm}2.3$ and yellowness of puff pastry with 70% margarine content and 256 layers was 26. No significant differences were observed in the crumb change of the samples. The puff pastry with 90% margarine content and 144 layers showed the lowest hardness of $839.6{\pm}75.6g$. Hardness of the products storage period increased significantly as the number of layers increased at equal pastry margarine content, whereas with same number of layers, decreased gradually as pastry margarine content increased. Results of the sensory evaluation reveal that the puff pastry with 90% margarine content and 144 layers was better than other samples. These results show the important of selecting the optimum number of layers during the manufacturing process to obtain the optimum condition for the mouthfeeling, flavor and overall acceptability of final products.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.303-310
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• 1994

This study was conducted to assess the acceptability of the desirable serving temperatures of soups by evaluating the sensory characteristics of Radish Clear Beef Soup, Meat Pot Stew, and Chinese Cabbage Beanpaste Soup used in the Foodservice Establishment. 1. Taste revealed a better acceptability under a high temperature than that under a low temperature in three soups. 2. The aroma of Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a significant difference for each temperature, and especially, Chinese Cabbage Beanpaste Soup showed a better sabory aroma at $80^{\circ}C{\sim}85^{\circ}C$. 3. Meat Pot Stew showed little significant differences in color and in its change among three soups. Chinese Cabbage Beanpaste Soup did not make any change of color at both $35^{\circ}C{\sim}40^{\circ}C\;and\;50^{\circ}C{\sim}55^{\circ}C$. 4. In a Meat Pot Stew case, appearance conspicuously changed at $35^{\circ}C{\sim}40^{\circ}C$, which resulted in losing appetite. Three soups showed a good response above at $65^{\circ}C$ and a very poor response at below $55^{\circ}C$. 5. Radish Clear Beef Soup, Meat Pot Stew, Chinese Cabbage Beanpaste Soup showed a tender texture at above $80^{\circ}C,\;65^{\circ}C\;and\;50^{\circ}C$. 6. Chewiness showed a good acceptability from $50^{\circ}C\;to\;80^{\circ}C$ in Radish Clear Beef Soup, Chinese Cabbage Beanpaste Soup cases, but only in the case of Meat Pot Stew showed good response at $80^{\circ}C{\sim}85^{\circ}C$. 7. In cases of Radish Clear Beef soup, Meat Pot Stew, bland and stinking aroma, and aftertaste were increased remarkably in proportion as temperature was lowered. In case of Meat Pot Stew, especially, it turned out to be almost impossible to eat at $35^{\circ}C{\sim}40^{\circ}C$. 8. In cases of Radish Clear Beef Soup, Chinese Cabbage Heanpaste Soup, overall acceptability at $65^{\circ}C$ was comparatively good but aroma and taste at below $65^{\circ}C$ was so bad that there was the eminent tendency to avoid tasting.

• Journal of Animal Science and Technology
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• v.45 no.6
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• pp.1047-1060
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• 2003

To investigate the effects of conjugated linoleic acid added diet feeding on CLA accumulation and quality characteristics of pork meat. The CLA used to add in diet was chemically synthesized by alkaline isomerization method with corn oil. Pigs were divided into 5 treatment groups(4 pigs/group) and subjected to one of five treatment diets(0, 1.25% CLA for 2 weeks, 2.5% CLA for 2 weeks, 1.25% CLA for 4 weeks and 2.5% CLA for 4 weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals(110 kg body weight) slaughtering at the commercial slaughter house. Pork loin meat were aerobic packaged and then stored during 2, 5, 8, 11 and 14 days at 4$^{\circ}C$. Samples were analyzed for shear force value, texture, TBARS, fatty acid composition, cholesterol and CLA content. CLA treatment groups showed significantly(p〈0.05) higher shear force value compared to those of control group at 11, 14 days of cold storage. All treatments were decreased significantly as the storage period passed. There was a not significantly difference in texture between control and CLA treatment groups. All CLA treatment groups showed significantly(p〈0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatment. CLA treatment groups showed significantly(p〈0.05) lower cholesterol content compared to those of control group. As dietary CLA was increased in feed, the content of CLA was increased, but the control was almost not detected. The contents of CLA were not significantly changed during chilled storage for 14 days. In the change of fatty acid composition, the contents of oleic, linoleic and arachidonic were decreased by dietary CLA-supplementation, whereas the increase level of CLA-supplementation resulted in the higher palmitic and stearic acid. In all results, CLA could be accumulated in pork meat and its antioxidant capability has been indicated. It was suggested that dietary CLA-supplementation could be produced high quality pork.

• Journal of Korea Water Resources Association
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• v.44 no.10
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• pp.797-807
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• 2011

Phenomenon of vegetation recruitment on the sand bar is drastically rising in the streams and rivers in Korea. In the 1960s prior to industrialization and urbanization, most of the streams were consisted of sands and gravels, what we call, 'White River'. Owing to dam construction, stream maintenance, etc. carried out since the '70s, the characteristic of flow duration and sediment transport have been disturbed resulting in the abundance of vegetation in the waterfront, that is, 'Green River' is under progress. This study purposed to identify the correlation among water level, water temperature, rainfall, soil moisture and soil texture out of the factors which give an effect on the vegetation recruitment on the sand bar of unregulated stream. To this purpose, this study selected the downstream of Naeseong Stream, one of sand rivers in Korea, as the river section for test and conducted the monitoring and analysis for 289 days. In addition, this study analyzed the aerial photos taken from 1970 to 2009 in order to identify the aged change in vegetation from the past to the present. The range of the tested river section was 361 m in transverse length and about 2 km in longitudinal length. According to the survey analysis, the tested river section in Naeseong Stream was a gaining river showing the higher underground-water level by 20~30 m compared to Stream water level. The difference in the underground water temperature was less than $5^{\circ}C$ by day and season and the Stream temperature did not fall to $10^{\circ}C$ and less from May when the vegetation germination begins in earnest. The impact factor on soil moisture was the underground water level in the lower layer and the rainfall in the upper layer and it was found that all the upper and lower layer were influenced by soil particle size. The soil from surface to 1 m-underground out of 6 soil moisture-measured points was sand with the $D_{50}$ size of 0.07~1.37 mm and it's assumed that the capillary height possible in the particle size would reach around 14~43 cm. On the other hand, according to the result of space analysis on the tested river section of unregulated stream for 40 years, it was found that the artificial disturbance and drought promoted the vegetation recruitment and the flooding resulted in the frequency extinction of vegetation communities. Even though the small and large scales of recruitment and extinction in vegetation have been repeated since 1970, the present vegetation area increased clearly compared to the past. It's found that the vegetation area is gradually increasing over time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1458-1464
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• 2007

This study was conducted to develope a new type of ready-to-eat smoked Sebastes schlegeli product with high acceptability and extended shelf-life. A Sebastes schlegeli was salted at 4% salt concentration for 6 hr at $4^{\circ}C$. The cold smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at $22{\sim}24^{\circ}C$ followed by smoking for 2 hr at $22{\sim}24^{\circ}C$. The warm smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at $22{\sim}24^{\circ}C$, smoking for 2 hr at $22{\sim}24^{\circ}C$, and smoking again for 30 min at $47{\sim}50^{\circ}C$. The rancidity of the smoked Sebastes schlegeli did not change after 1 year storage at $-20^{\circ}C$ by monitoring the iodine value, peroxide value, and acid value. The number of viable cells in the cold and warm smoked samples were counted as $7.4{\times}10^5$ and $6.2{times}10^5$ CFU/g, respectively. Viable cells were not detected after 1 year of storage at $-20^{\circ}C$. The sensory evaluations of the processed Sebastes schlegeli showed that elastic texture increased with smoking as compared to with salting. There were no significant differences between cold and warm smoking in terms of sweetness, elastic texture, color, and smoke flavor. However, for overall acceptability, preference were in the oder of cold smoked, warm smoked, and salted.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.887-893
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• 2010

This study examined the shelf-life and quality characteristics of the wet noodle added with the Acanthopanax senticosus and Eucommia ulmoides extract (AEE). The wet noodle with AEE reduced total microbial counts and TBARS value compared with the control during storage at $4^{\circ}C$ for 21 days. Moisture content of the wet noodle with AEE and control was not different during the early storage period, but after 9 days of storage, that of the control was decreased about 7%, while that of the noodle with AEE was decreased slightly. Lightness of the wet noodle with AEE showed low value in uncooked and cooked noodles compared with the control and decreased during storage. The pH and texture of the wet noodle with AEE and control did not change during storage at $4^{\circ}C$ for 21 days. In sensory evaluation, texture, soup smell and springiness of the wet noodle with AEE were preferred than the control. These results suggested that the AEE can keep the quality characteristics and increase the shelf-life in the wet noodle.