• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1461-1466
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• 2006

The objective of this research was to investigate the potential use of Prunus mume liqueur byproduct (PLB) as an ingredient in noddle processing. After boiling, the weight and volume of PLB added noodles and turbidity of the noodle soup decreased significantly, compared with those of the control. In sensory evaluation, appearance and color scores of the noodle with PLB were lower than those of the control. However, scores for texture, flavor, taste and overall acceptability were higher in the noodle with PLB than in the control. The pH value of the noodle decreased with increase of PLB concentration and did not change during storage for 30 days at $10^{\circ}C$. Changes of titratable acidity in the noodle with PLB showed the same trend as pH. The surface of the noddle was covered with mold in the control and 10% PLB added noodle after 15 days storage at $10^{\circ}C$. However, the noodle with 20% and 30% PLB did not how significant increase in total bacteria up to 30 days at $10^{\circ}C$.

• Food Science and Preservation
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• v.24 no.8
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• pp.1079-1087
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• 2017

The study attempted to investigate the variation in the quality of the yellow paprika according to the duration of the yellow paprika and to use the basic materials for the development of various processed foods. The moisture content of dried paprika was 11.19% on the freeze-drying paprika (FD), and the amount of water was increased by 18.19% on the 15th day of the storage cycle. The pH has been significantly changed depending on the length of the storage period, and the sugar content in FD. The acidity contents was increased during storage in all dried paprikas showed the highest acidity, but hot air-drying paprika(HAD) was lowest in the acidity. The L value was decreased during storage period from the paprika outside and inside. The a value was not significantly dependent on the length of storage period from paprika outside and inside, and the b value increased the during storage period from paprika outside and inside. The texture of strongness, hardness, chewiness, and brittleness were decreased during storage period from all drying paprika except for FD, showing the increasing trend in cohesiveness, springiness, chewiness, and brittleness. The total aerobes changes was the lowest in HAD.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.238-246
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• 2010

This study investigates the quality characteristics of soybean dasik made with various levels(0, 3, 6, 9 and 12%) of Platycodon grandiflorum(Jacq.) A. DC. flour additions. In soybean dasik added with Platycodon grandiflortum(Jacq.) A. DC flour, moisture contents range from $24.47{\pm}0.35$ to $26.31{\pm}0.81%$ As Platycodon grandiflorum(Jacq.) A. DC flour increased, lightness values were decreased and redness and yellowness values were increased significantly. The result of the mechanical evaluation showed that hardness increased after significantly decreasing while adhesiveness, gumminess and chewiness decreased with the amount of Platycodon grandiflorum(Jacq.) A. DC flour increased. Cohesiveness and springiness did not change significantly according to Che level of Platycodon grandiflorum(Jacq.) A. DC flour. In conclusion, soybean dasik with the addition of 6% Platycodon grandiflorum(Jacq.) A. DC flour has the most propper taste, flavor and overall acceptability on sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1596-1603
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• 1999

Dongchimi (Korean-style fermented radish with juice) products were frozen to prevent further acidification and softening of texture by restraining microbial growth and enzyme activity during storage. Dongchimi juice and radish were separated prior to freezing process. Dongchimi radish was frozen at $-20^{\circ}C,\;-70^{\circ}C$ and immersed in liquid nitrogen and dongchimi juice was frozen at $-20^{\circ}C\;and\;-70^{\circ}C$. Frozen dongchimi samples were thawed with ambient temperatures of $4^{\circ}C\;and\;27^{\circ}C$ and with 915 MHz-microwave, respectively. Dongchimi radish immersed in liquid nitrogen and thawed with 915 MHz-microwave showed the highest pectinesterase activity and hardness, and the lowest polygalacturonase activity and color change, indicating that this quick freezing-quick thawing method can be used for the long-term storage of dongchimi products. Dongchimi juice frozen at $-70^{\circ}C$ and thawed with 915 MHz-microwave retained its pH and titrable acidity, and showed a largest reduction in total aerobic count and lactic acid bacteria.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.324-329
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• 1982

Processing conditions of fish steaks and the effect of soybean protein on quality during frozen storage were investigated. Added to the fish meat were 1.0% of table salt, 0.5% of sodium bicarbonate, 0.2% of polyphosphate, 0.2% of monosodium glutamate, 2.0% of sugar, 0.2% of red pepper powder, 0.2% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced with stone mortar and then stored at $-3^{\circ}\;to\;-5^{\circ}C$ for two days prior to frozen storage. The beneficial effects of adding soybean protein(5%) to the fish steaks were the control of color change, free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen mackerel steaks, by sensory evaluation, was not inferior to that of hamburger on the market.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.364-369
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• 1982

Two varieties of potatoes, Irish cobbler and Shimabara stored for seven and nine months respectively by irradiation combined with natural low temperature (year-round temperature change:$2{\sim}17^{\circ}C)$ on a batch scale were investigated on the suitability for processing of potato chip. Nine months after storage, irradiated potatoes (Irish cobbler) tended to maintain somewhat-better texture and sensory quality than untreated in potato chip processing. Peel rate, closely related to potato chip yield, of untreated potatoes were $20{\sim}25%$ higher than those of irradiated and Agtron color determination of potato chip from both irradiated were commercially acceptable. Preservation of potatoes by irradiation combined with natural low temperature was evaluated as an alternative method of the supply for raw materials of potato chip processing in the off season in Korea.

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.74-79
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• 1976

Two rice varieties in Korea, an Indica type 'Tongil' and a Japonica type 'Jinheung', were stored at $5^{\circ}C$ and $30^{\circ}C$ for six months and the changes in organoleptic quality and lipid components were investigated to obtain the following results. In storage, both varieties brought about increases of hardness, cohesiveness and gumminess, and a decrease of adhesiveness among textural parameters of cooked rice. Storage at $5^{\circ}C$ showed no change in organoleptic quality but storage at $30^{\circ}C$ caused the occurrence of off-flavor in both varieties and a marked decrease of stickiness in Jinheung. Rice samples before storage contained 5-times more free lipids than bound lipids and free lipid content of Tongil was $70{\sim}80%$ of Jinheung. In storage, bound lipids tended to increase slowly while free lipids increased in both varieties at $5^{\circ}C$ and tended to increase in Tongil and to decrease in Jinheung at $30^{\circ}C$. In free lipid fractions of rice samples before storage were found 9 components including triglycerides, free fatty acids and sterol esters and in bound lipid fractions were found 8 components including free fatty acids and sterol esters, as the major components. In storage, changes in lipid components were more remarkable in free lipids than in bound lipids and in Jinheung than in Tongil. It was, therefore, concluded that Tongil variety had a better storage stability than Jinheung variety and the deterioration of rice quality occurred mainly in free lipid fractions during storage.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.361-367
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• 1996

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of emulsion curd, we investigated the processing conditions of emulsion curd contained succinylated gelatin from conger eel skin as an emulsifier and emulsion curd-added surimi gel. Activity and stability of emulsion curd on standing at room temperature, chilled temperature and vibration were remarkably improved by the addition of 15 tunes of soybean oil and 5 times of water to succinylated gelatin from conger eel skin. The proximate composition of the emulsion curd was moisture 18%, protein 5%, lipid 76% and ash 0.5% and its appearance was white. Peroxide value and fatty acid composition of emulsion curd contained succinylated gelatin as an emulsifier were similar to these of soybean oil. By the addition of 6% of emulsion curd to mackerel surimi, gel strength, appearance and texture of the resulting surimi gel were improved, while its peroxide value and brown pigment revealed minor change. From the results of volatile basic nitrogen, viable cell counts and histamine content, the emulsion curd-added mackerel surimi gel can be safe In the sense of food sanitation.

• Journal of the Korean Vacuum Society
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• v.9 no.3
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• pp.197-206
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• 2000

The deposition characteristics of MOCVD Cu using the (hfac)Cu(1,1-COD)(1,1,1,5,5,5-hexafluoro-2,4-pentadionato Cu(I) 1,5-cyclooctadine) have been investigated in terms of the effects of carrier gas such as hydrogen and argon as well as the effects of H(hfac) ligand addition. MOCVD Cu using a hydrogen carrier gas led to a higher deposition rate and lower resistivity than an argon carrier gas system. The improvement in the surface roughness of the MOCVD Cu films and the (111) preferred orientation texture was obtained by using a hydrogen carrier gas. However, the adhesion characteristics of the films showed relatively weaker compared to the Ar carrier gas system, probably due to the larger amount of F content in the films, which was confirmed by the AES analyses. When an additional H(hfac) ligand was added, the deposition rate was significantly enhanced in the case of an argon + H(hfac) carrier gas system while significant change in the deposition rate of MOCVD Cu was not observed in the case of the hydrogen carrier gas system. However, the addition of H(hfac) in both carrier gases led to lowering the resistivity of the MOCVD Cu films. In conclusion, this paper suggests the deposition mechanism of MOCVD Cu and is expected to contribute to the enhancement of smooth Cu films with a low resistivity by manipulating the deposition conditions such as the carrier gas and addition of H(hfac) ligand.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.819-825
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• 2001

Characteristics (salt concentration, weight loss, soluble solid content, moisture content, pH, textural properties) of kakdugi radish cube (2$\times$2$\times$2 cm) were evaluated during salting. Four different radish cultivars harvested in spring were immersed into 5, 10 or 15% brine (radish : brine - 1 : 2) at 15$^{\circ}C$ for 5 hr. The time required to reach the optimum salt concentration (3.0%) was different among cultivars; in 10% brine solution, 5 hr for ‘Bakbong’and ‘9621’, and 4 hr ‘Bagkwang’ and ‘Housebommu’, in 15% brine, 3 hr for ‘Bakbong’and ‘9621’, and 2 hr for ‘Bagkwang’and ‘Housebommu’. While the highest value of weight loss of kakdugi radish cube was observed with ‘Bagkwang’, the lowest, ‘Bakbong’. There was a decrease of pH of kakdugi radish during salting ; while ‘Bakbong’ showed little change in pH, ‘Bakbong’and ‘Housebommu’ showed large decrease of pH. Hardness and fracturability decreased during salting; the highest value of hardness was observed with ‘Bagkwang’, the lowest, ‘Bagkwang’. ‘Bakbong’ has the lowest moisture content, but the highest soluble solid content, while ‘Bagkwang’and ‘Housebommu’ have the highest moisture content, but the lowest soluble solid content. There was a similarity of characteristics of kakdugi radish cube between two cultivars, ‘Bagkwang’and ‘Housebommu’.