• Journal of Korean Society of Forest Science
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• v.94 no.1 s.158
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• pp.11-15
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• 2005

Fruit characteristics, saccharinity, and antioxidative activity of selected clones of Rubus coreanus, grown in Korea, well-known as edible and medical resources, frequently used and which has an excellent pharmacological activity are examined and analyzed. The results obtained from this study can be summarized as follows; Result of surveying characteristics for the fruit and saccharinity variation by collection time, there are some meaningful differences between examined clones and the collection time, exception of the fruit width. From the clones, SG 3 is the biggest in size, the highest in the saccharinity out of five clones, on the other hand, CJ 18 and SH 3 are the opposite. Meanwhile, comparing examined saccharinity factor with maximum temperature and precipitation out of daily climates at Suwon Meteorological Observatory at the same period, on the day the highest temperature is $29.5^{\circ}C$, saccharinity distinctively ascends, but on the day the precipitation is recorded 121.5 mm and next day, the saccharinity descends. Also, five-day saccharinity until the precipitation lower than 0.1 mm per day shows from 10.4 to 11.5 Brix higher than the average saccharinity of 9.7 Brix. Fifteen clones including CA 6 about fruit characteristics in terms of collection layer and saccharinity variation were examined, there is significantly difference among examined clones, but about the collection layer, only saccharinity factor has meaningful significance. For clones, MJ 11 is the biggest and excellent character of 15 clones but the saccharinity, 10.3 Brix lows a bit, MC 9 and HAE 5 are the worst fruit in character but saccharinity is 13.4 Brix and 10.6 Brix which is higher than the average saccharinity of 9.8 Brix. About saccharinity for the collection layer, the fruit average saccharinity, collected from the upper layer which is good at lightness and temperature condition, is 10.2 Brix which shows higher than the one of the fruit, 9.7 Bix and 9.5 Brix collected from the middle or the lower layer. The saccharinity of fruit collected from the middle or the lower layer is lower than the average saccharinity of 9.8 Brix out of 15 surveyed clones. Surveying antioxidative activity resulted from free radical scavenging activity about 30 clones of fruit in total, there is difference between surveyed clones. Especially, Immatured fruit extracts exhibited higher free radical scavenging activity of 94.5 to 97.5% which indicates the similarity to Ascorbic acid, unlike other clones, on the concentration of 250 to 1,000 ppm.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1492-1503
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• 2015

This study evaluated the combination effect of various freezing and thawing techniques on the quality and nutritional aspects of onions. Onions were frozen by natural air convection freezing (NCF), air blast freezing (ABF), and liquid nitrogen freezing (LNF). Onions were frozen for 76 min by NCF, 9 min by ABF, and 9 min by LNF. The freezing treatment was stopped when the core temperature reached $-12^{\circ}C$ for NCF and ABF, and $-120^{\circ}C$ for LNF. Frozen samples were thawed through natural air convection thawing, running water thawing, sonication thawing (ST), or microwave thawing. The quality and nutritional aspects of frozen-thawed onions were evaluated by measuring thawing loss, pH, texture, water content, color, and SEM image. ST was found to cause the least loss in onion sample among the tested thawing methods, whereas the freezing methods did not cause any significant loss. In our experiment, thawing is found to be a more critical technique when compared to that of freezing. There were no clear quantifications or trends of pH and water content among different freezing and thawing techniques. The highest total color difference (${\Delta}E$) was observed in the NCF sample. For morphological observation, ABF gave the smallest ice crystal size, as well as minimum cell collapse. Loss of vitamin C, free sugar, and organic acid content was lower in the ABF and ST sample, when compared to other trials. In our study, we found that combination of ABF and ST could preserve the quality and nutritional aspects of frozen-thawed onions better than other methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1431-1438
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• 2015

This study was conducted to determine the effects of fermented water extracts from Ligularia fischeri (LAF) on reduction of hepatotoxicity induced by ethanol in rats. Ethanol-treated Sprague-Dawley rats were divided into the following eight groups: ethanol-treated group (control), ethanol and ursodeoxycholic acid-treated group (positive control), ethanol and non-fermented water extracts from Ligularia fischeri (LA)-treated groups [100, 200, and 400 mg/kg BW (body weight)], ethanol and LAF-treated groups (100, 200, and 400 mg/kg BW). ${\gamma}$-Glutamyl transferase activities of the ethanol+LA-treated (100, 200, and 400 mg/kg BW) groups and ethanol+LAF-treated (400 mg/kg BW) group decreased significantly compared to those in the control group (P<0.05). Aspartate aminotransferase activities of the ethanol+LAF-treated (100, 200, and 400 mg/kg BW) groups and ethanol+LA-treated (200 and 400 mg/kg BW) groups decreased significantly compared to those in the control group (P<0.05). Alanine aminotransferase and lactate dehydrogenase activities of all groups significantly decreased compared to those in the control group (P<0.05). The total cholesterol, low density lipoprotein-cholesterol, and triglyceride levels of all groups tended to decrease compared to those in the control group, but the differences were not significant. Superoxide dismutase activity of liver tissues was enhanced in the ethanol+LAF-treated (400 mg/kg BW) group (P<0.05). The contents of malondialdehyde in liver tissues decreased in the ethanol+LAF-treated groups (P<0.05). All treated groups showed well preserved lobular architectures with no evidence of steatosis or liver damage compared to the control group. As the results of this study, LAF may improve the plasma lipid profile and alleviate hepatic damage by ethanol.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.42-45
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• 1999

Our previous studies have demonstrated the biological effects of alginic acid as a brown algae (Undaria pinnatifida) component on inhibitory action of obesity using animal model. Sprague-Dawely (SD) male rats were fed experimental diets ($10\%,\;20\%$ and $40\%$ brown algae noodle: BA-noodles) for 4 weeks. Effects of BA-noodles on triglyceride (TG), total cholesterol. LDL and HDL-cholesterol, and atherogenic ($10\%\~15\%$ and $15\%\~18%$, respectively) by administration of $10\%,\;20\%$and $40\%$ BA-noodles compared with control group. HDL-cholesterol contents in serum of SD rats for 4 weeks significantly increased in ranges of 7 to $16\%$ by administration of $10\%,\;20\%$ and $40\%$ BA-noodles compared with control group. Atherogenic index (AI) in serum of SD rats as a initial attack markers of chronic degenerative disease for 4 weeks remarkably decreased in ranges of 14 to $28\%$ by the adminstration of $10\%,\;20\%$ and $40\%$ BA-noodles compared with control group. These results suggest that administration of BA-noodle can not only effectively inhibit chronic degenerative disease, but also may be intervent the aging process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.46-49
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• 1999

Our previous studies have demonstrated the biological effects of alginic acid as a brown algae (Undasia pinnatisda) component on inhibitory action of obesity using animal model. This study was designed to investigate the effect of brown algae (BA)-noodles ($10\%,\;20\%$ and $40\%$) on inhibitory action of obesity in Sprague-Dawley (SD) male rats for 4 weeks. Body weight gain in SD rats for 4 weeks resulted in a marked inhibition ($7\%,\;17\%\;38\%$, respectively) by administration of $10\%,\;20\%$ and $40\%$ BA-noodles compared with control group. Total energy intake and feed efficiency in SD rats for 4 weeks resulted in a marked inhibition ($6\%,\;16\%\;37\%$ and $10\%\;20\%\;40\%$, respectively) by administration of $10\%\;20\%$ and $40\%$ BA-noodles compared with control group, but gross efficiency was not observed in these BA-noodle groups. Rohrer index and TM index as an obesity markers in SD rats for 4 weeks significantly decreased ($10\%\;15\%$ and $22\%$, respectively) by administration of $10\%,\;20\%$ and $40\%$ BA-noodles compared with control group. These results suggest that inhibitory effect of obesity in SD rats for 4 weeks may be due to decreases of body fat content resulted in a decrease of feed efficiency and energy intake by these BA-noodles.

• Journal of Korean Society of Environmental Engineers
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• v.29 no.6
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• pp.654-661
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• 2007

The goal of this research was to identify the impact of silicate polymerization on the formation of insoluble aluminiumsilicate salts which could be a cause of irreversible fouling in the membrane process by lab-scale test. For this, the amount and characteristics of precipitates that were formed in six samples with different Al and Si concentration were analyzed. And the particles was also observed by SEM-EDS(Scanning Electron Microscope - Electron Dispersion Spectrophotometer) to compare morphology and ratio of Al and Si in each precipitates. Finally the reactive and nonreactive silicate contents in the solution and precipitates were analyzed to calculate silicate form content in each fraction. The amount of precipitates was in proportion to the total concentration of both element in solution. And the amount of insoluble particle that was not dissolved in the acid solution was recorded the highest in the sample 2 of which Si concentration was lower than the saturation concentration, 50 mg/L. The content of reactive silicate in precipitates was also recorded the highest value in sample 2 of which almost silicate form was reactive. When the silicate concentration is same, that value was recorded the highest in the sample with highest Al concentration. The SEM morphology of the precipitates was similar to that of Aluminiumhydroxide and the insoluble precipitates was not dissolved in acidic solution with pH 2.7 was able to observed only in sample 2. The ratio of Al and Si in the precipitates was ranged $0.48\sim3.14$, thai of sample 2 was recorded the highest value, 3.14. It is concluded that the insoluble aluminiumsilicate could be easily formed in the solution of which silicate exist as a reactive form and coexisting Al is sufficient.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.3
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• pp.271-279
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• 2012

Total twenty cultivars of potato (Solanum tuberosum L.) were grown at Gangneung where is located in low land of Korea. Their tubers were harvested from 100 to 120 days after planting, and over 150 g of tubers were selected for quality evaluation. Dry matter, starch, amylose in starch, ascorbic acid, protein, individual sugars and mineral were analyzed and mealiness of cooked potatoes were also evaluated by panel test. Dry mater content was the highest in 'Haryeong', 'Jayoung' and 'Shepody', and the biggest starch granules were observed in 'Jayoung' and 'Sinnamjak'. In addition, the content of amylose was highest in 'Haryeong', 'Chudong' and 'Goun'. Mineral content showed the slight difference between cultivars, but it's tendency was not clear. Vitamin C content was highest in 'Jayoung' as 62.5 $mg{\cdot}100g^{-1}$ FW, and 'Chugang' exhibited the highest content of protein. Sugar content was lower in cultivars for single one than double cropping. The lowest sugar content was observed in 'Atlantic' and 'Namseo' among cultivars for single cropping, and in 'Goun' for double cropping. As a result of analysis for quality factors, we could select nine cultivars ('Atlantic', 'Gahwang', 'Gawon', 'Goun', 'Hareong', 'Irish Cobbler', 'Jasim', 'Jayoung' and 'Shepody') with high dry matter content and low reducing sugar as a cultivar group for processing. Additionally, seven cultivars ('Chugang', 'Gawon', 'Goun', 'Hareong', 'Irish Cobbler', 'Jasim' and 'Seohong') with high mealiness and amylose content and five cultivars ('Atlantic', 'Chudong', 'Gahwang', 'Jopung' and 'Jowon') with low mealiness and amylose content were classified as groups for boiled or steam cooking and for soup or pot dishes, respectively.

• Journal of Animal Science and Technology
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• v.47 no.4
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• pp.679-690
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• 2005

This study was carried out to evaluate the quality characteristics of aerobic packed pork during storage after fermentation with soy sauce, red pepper and soybean paste seasonings. The ham of pork were cut to cube($7{\time}10{\time}2$cm) and Korea traditional seasonings such as soy sauce(T1), red pepper paste(T2), soybean paste(T3) were seasoned by the proportions of meat to seasonings(1:1), respectively. The seasoned sample were fermented by fill into plastic box at $1{\pm}1^{\circ}C$ for 10 days. And then, the fermented meat from each pack was aerobic packed and stored at $1{\pm}1^{\circ}C$ for up to 28 days. The pH of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but were significantly(P<0.05) higher at 14 and 28 days of storage. The water-holding capacity of T1were significantly(P<0.05) higher compared to T2 and T3 at 1 and 28 days of storage. The shear force of T3 were significantly(P<0.05) lower compared to T1 during storage. The surface meat L* values of T3 were significantly(P<0.05) higher than those of T1 and T2, but a* and b* values of T2 were significantly(P<0.05) higher. The volatile basic nitrogen(VBN) of T3 were significantly(P<0.05) lower compared to T2 at 1 and 14 days of storage, but T1 were significantly(P<0.05) lower at 28 days of storage. The thiobarbituric acid reactive substances(TBARS) of T3 were significantly(P<0.05) lower compared to T1 and T2. The total plate counts of T1 were significantly(P<0.05) lower compared to T2 and T3 at 1 day of storage, but T2 were significantly(P<0.05) lower at 14 and 28 days of storage. The Escherichia coli of T1 and T3 were significantly(P<0.05) lower compared to T2 at 1 day of storage. The Lactobacilli spp. of T2 were significantly(P<0.05) lower compared to T1 and T3.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.377-386
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• 2003

A study was conducted to evaluate seasonal variations in chemical composition of food waste (FW) and its feeding effects on growth performance and pork quality in finishing pigs. FW was collected for 1 year (6 times a month) to establish a database for use of FW as a feed ingredient. For a feeding trial (8 weeks), a total of 117 pigs ${\times}$D; 54.80$\pm$4.60kg) were used to evaluate the processing effects of FW. Treatments were: Control (a corn-soybean meal diet without FW), simple dried FW (SD) and vacuum fermented FW (VF). The gross energy, crude protein, crude fat, ash, calcium and phosphorus in FW (DM, average of 4 seasons) were 5,111kcal/kg, 22.92%, 14.31%, 15.48%, 2.7% and 1.05%, respectively. Among seasons, the energy and crude protein contents were the highest (p<0.05) in winter and summer, respectively. In lactic acid bacterial counts, there was no difference between SD and VF. Pigs fed the control diet grew faster (p<0.05) than those fed diets containing food wastes, but not feed conversion ratio. There were no differences in production traits between SD and VF. No differences were also found in dressing percentage, backfat thickness, and pork quality (color, drip loss and TBARS) among treatments. The feed cost (￦/kg body weight) was lower in pigs fed FW than those fed a control diet. In conclusion, a pelleted diet containing food waste less than 20% would reduce feed cost in finishing pigs. However, it seems that a vacuum fermentation of food waste is not necessary for diet processing.

• Journal of Animal Science and Technology
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• v.52 no.5
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• pp.399-406
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• 2010

The objective of this study was to investigate the effects of dietary ginger and Scutellaria on antioxidant capacity and IgG concentration in plasma and colostrum of sows. Twenty-four sows (Landrace $\times$ Yorkshire) in parity 2 were assigned to 3 treatment groups (8 sows per treatment) from 30 day before farrowing up to weaning on day 21 after farrowing. The treatment diets included 1) CON (Basal diet), 2) GDP (0.3% ginger dry powder was used as the replacement of wheat in basal diet) and 3) SDP (0.3% Scutellaria dry powder was used as the replacement of wheat in basal diet). No differences were found in antioxidant capacity and IgG concentration in plasma of sows among all the three treatments. Antioxidant capacity in colostrum was not affected by replacement of ginger and Scutellaria dry powder. IgG and protein concentration in colostrum was significantly higher (P<0.05) in GDP than that in CON and SDP. However, fat and lactose concentration were not affected by treatments. The total amino acid concentration in colostrum was significantly higher (P<0.05) in GDP than that in CON and SDP. Plasma antioxidant capacity was not affected by treatments in piglet on 0 day and 21 day, but tended to increase by supplementation of ginger. On 0 day, plasma IgG in piglet was not detected by replacement of ginger and Scutellaria dry powder. However, plasma IgG concentration in piglets on 21 day was significantly higher (P<0.05) in GDP than that in CON and SDP. These results indicate that colostrum IgG concentration in sows and plasma IgG concentration in piglets were improved by feeding ginger dry powder 30 days before farrowing in comparison to basal diet.