• Applied Biological Chemistry
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• v.33 no.2
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• pp.147-153
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• 1990

To investigate the effect of spice oils on the nitrite role in processed meat products, eight spice oils, ascorbic acid, and nitrite at different combinations were added to marcerated pork, and cooked at $70^{\circ}C$ lot 30min or $121^{\circ}C$ for 15min. The cooked sample were stored at $5.5^{\circ}C$ for 12days and pH, residual nitrite, redness, TBA value, and antimicrobial activity were analyzed. pH of the uncooked samples were stable at $5.6{\sim}5.8$ except in samples with nitrite alone, anise, ascorbic acid, and black pepper in which pH increased to $6.7{\sim}7.8$ after 5 days of storage. The pH of the cooked samples were stable at $5.9{\sim}6.1$ during the storage. Residual nitrite decreased rapidly on the first day of storage in each model. Residual nitrite decreased rapidly on the first day of storage in each model. The nitrite reducing effect was greatest in sample with ascorbic acid, followed by clove eugenol and thyme, but was small with peppermint. The redness of the sample was increased with ascorbic acid, colve, eugenol, thyme, anise, black pepper, coriander and rosemary except peppermint, specially samples with ascorbic acid, clove and eugenol were prominent. The TBA values of the samples with cloves, eugenol and ascorbic acid, stored after nine days, were $4{\sim}6.5$ lower than that of nitrite added sample and indicated strong antioxidant activity. The antimicrobial activity determined by inhibition zone, was strong in samples with clove, eugenol, peppermint, thyme, coriander, black pepper, rosemary and anise had antimicrobial activity to the Penicillium sp. Specially with clove, eugenol, peppermint and thyme, while all the samples showed $7{\sim}10mm$ inhibition zone to the Salmonella sp. The above results suggest that addition of eugenol, clove and thyme oil to the processed meat may increased the antioxidant, antimicrobial activity, and redness of the product so that could provide a way of reducing nitrite addition into meat products.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.5
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• pp.597-603
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• 1997

Orostachys japonicus, Wasong as herb medicine, has been artificially cultivated as an anti-tumor medicinal. The experiment was carried out to examine the effect of natural daylength as control or night-break treatment (NB) imposed at June 20, July 18 or Aug. 15 on its growth, dry weights of leaf and bract, stem, floret and root, and morphological characters including bolting and floret flowering. After a plant was grown in a 15cm plastic pot containing a 2 : 1 soil : peat moss mixture on May 23, three treatments with above differing night-break had been imposed around midnight up to Nov. 7. The plants were sampled 3 times at the same day forced to night-break and then done 6 times by 2-week interval after the final NB. Plant height and inflorescence length of all the NB increased with delayed NB but declined in comparison with the natural daylength. No. of leaves including bracts showed similar response to plant height although NB given before July 18 showed less leaves and bracts. Stem diameters of NB were continuously increased to middle Sept. to middle Oct. while that of natural daylength decreased after middle Oct. Natural daylength or NB given on Aug. 15 had greater fraction, shoot and total dry weights resulting from increment of leaf and bract up to Aug. or of floret, stem and root after Sept. The earlier NB, the later formation of florets and the less number of flowering florets whereas in natural daylength florets on inflorescence begun to be formed from middle Sept. were sharply increased up to middle Oct. when all the plants were flowered. Bolting was not formed in the plant of the earliest NB of June 20, and thereby no anthesis of florets up to early Nov. It was concluded that year-round cultivation of Orostachys japonicus plants was possible through controlling the NB timing because its bolting and flowering of florets separately occurred.

• Journal of The Korean Society of Grassland and Forage Science
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• v.25 no.3
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• pp.205-210
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• 2005

This study was conducted from March 21 to July 9 in 2004 at JeJu Island to investigate the effect of different particle sizes (0.3-0.5, 0.5-0.8, 0.8-1.0, 1.0-1.5 and 1.5-2.0mm) on creeping bentgrass vegetation. The results obtained were summarized as follows; plant height became shorter as particle size was increased from 0.3-0.5 to 1.5-2.0 n. Root length, Minolta SPAD-502 chlorophyll reading value, leave and root weight were directly proportional plant height response. Degree of land cover and density of creeping bentgrass decreased as the particle size was increased from 0.3-0.5 to 1.5-2.0nm, and degree land cover and density of weed increased. The number of weed species were increased as the sand particle size was increased. Then ranking of the dominant weeds were Portulaca oleracea, Trifolium repens and Cyperus amuricus (at 0.3-0.5 and 0.5-0.8mm particle size), Trifolium repens, Portulaca oleracea and Polygonum hydropiper (at 0.8-1.0mm particle size), Portulaca oleracea, Polygonum hydropiper and Poa annua (at 1.5-2.0mm particle size). Based on the these findings, the optimum sand particle size for growth of creeping bentgrass seems to be about 0.3-0.5m in volcanic ash soils of Jeju island.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.723-728
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• 2011

This study was performed to test the effect of Sargassum sagamianum extract (SSE) on shelf-life and improved quality in bread with 0.25, 0.5 and 0.75% added SSE. Bread with added SSE had reduced total microbial counts by 2 log cycles and mold cell counts by 3 log cycles. No changes in moisture content or pH occurred from days 3 to 9. In addition, bread with SSE had a lower yield of malonaldehyde than that of the control as shown by the TBARS assay. Yellowness increased in bread with added SSE, whereas lightness and redness decreased. In the sensory evaluation, taste, total preference, inner shape, and color of the bread containing 0.25 and 0.5% SSE were preferred. These results suggest that the adding 0.25 and 0.5% SSE to bread improved shelf-life and quality.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.88-95
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• 2008

The purpose of this study was to improve the quality characteristics of soy ice cream supplemented with oligosaccharide, and to test its blood glucose lowering effect. Boiled soybean powder was compared to parched soybean powder and to milk, as an ingredient. The soybean powder base was prepared by incubating with fructooligosaccharide (FOS) and apple juice, along with Lactobacillus acidophilus and L. bulgaricus at $30-40^{circ}C$ for 24 hr. With the fermentation process, the fishy smell of the soybean was removed and the taste improved. The overrun and melt-down values of the boiled soybean ice cream were significantly higher than those of the parched soybean ice cream, although they were significantly lower than those of the milk ice cream. The sensory characteristics of the soy ice cream prepared with the fermented base of boiled soybeans were significantly improved, as compared to those of the ice cream made using parched soybeans, but they were not significantly different from those of the milk ice cream. The blood glucose level at 120 min after ingestion of the ice cream prepared with FOS and the fermented base of boiled soybean powder was significantly lower than that occurring with the milk ice cream made with sugar.

• Horticultural Science & Technology
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• v.29 no.3
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• pp.211-216
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• 2011

This study was carried out to clarify precise $CO_2$ demands of paprika plants (Capsicum annumm L.) by measuring photosynthesis rates of the leaves in high, low positions, and the $CO_2$ consumption of a whole plant in a large sealed chamber. A photosynthesis measuring system (LI-6400) was used to measure the photosynthetic rates of the leaves located in different positions. A large sealed chamber that can control inside environmental factors was developed for measuring $CO_2$ consumption by a whole paprika plant. With increase of radiation, photosynthetic rates of the leaves in higher position became larger than those in lower position. The $CO_2$ consumption by the plant was estimated by using decrement of $CO_2$ concentration from initial level of 1500 ${\mu}mol{\cdot}mol^{-1}$ in the chamber with increase of integrated radiation. A regression model for estimating $CO_2$ consumption by the plant (leaf area = 7,533.4 $cm^2$) was expressed with integrated radiation (x) and was suggested as $y=-0.06234+3.671^*x/(2.589+x)$ ($R^2=0.9966^{***}$). The photosynthetic rate of the whole plant measured in the chamber was 3.4 ${\mu}mol\;CO_2{\cdot}m^{-2}{\cdot}s^{-1}$ under 300 ${\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ light intensity, which is in-between photosynthetic rates of the leaves in high and low positions. For this reason, some differences between required and supplied $CO_2$ amounts in greenhouses might occur when depending too much on photosynthetic rates of leaves. Therefore, we can estimate more accurately $CO_2$ amount required in commercial greenhouses by using $CO_2$ consumption model of a whole plant obtained in this study in addition to leaf photosynthetic rate.

• Horticultural Science & Technology
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• v.30 no.4
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• pp.392-399
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• 2012

This study was carried out to investigate the influence of molybden (Mo) concentrations in fertilizer solution on the growth of and nutrient uptake by domestically bred strawberries. Tissue analysis based on the dry weight was also conducted to determine the threshold levels in plants when Mo toxicity developed in strawberries. The leaf chlorophyll contents decreased lineally as Mo concentrations in the fertilizer solution were elevated. The differences among treatments in chlorophyll contents were statistically significant. The fresh and dry weights decreased significantly when the Mo concentrations in fertilizer solution were higher than 3.0 mM in 'Keumhyang' and 'Maehyang' strawberries and 1.0 mM in 'Seolhyang' strawberry. The elevation of Mo concentrations in fertilizer solution resulted in severe toxicity and crops developed the unique symptoms. The margin of older leaves became yellow and desiccated. Then, the margin of leaf blade rapidly became bronze colored and died as the symptoms spread up the plants. The interveinal area of the young leaves became yellowing. The elevation of Mo concentrations in fertilizer solution did not influence the tissue P, K, and Mg contents based on the dry weight. The tissue Ca contents were higher in 1.0 mM treatment than other treatments of 'Keumhyang' and 'Seolhyang' strawberries. The tissue Mo contents based on the dry weight of 'Keumhyang', 'Maehyang', and 'Seolyahng' strawberries were 76.5, 104.0, and 187.3 $mg{\cdot}kg^{-1}$, respectively, in the 0.25 mM treatments and 4,155, 5,367, and 2,190 $mg{\cdot}kg^{-1}$, respectively, in the 4.0 mM treatments. The contents increased lineally as Mo concentrations in fertilizer solution were elevated. When the concentration of Mo at which growth of crops were retarded by 10% is regarded as threshold level, the Mo contents based on dry weight of above ground plant tissue should be lower than 653.4, 686.2, and 589.7 $mg{\cdot}kg^{-1}$, in 'Keumhyang', 'Maehyang', and 'Seolyahng' strawberries, respectively.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.43-50
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• 2002

This study was carried out to evaluate the quality attributes of frozen soy yogurts prepared by freezine soy yogurts, which are made of different types of Bifidobacteria (B. bifidum, B.breve, B. infantis) and oligosaccharides (fructooligosaccharides, galactooligosaccharides, isomaltooligosaccharides) containing $\alpha$-chymotrypsin treated soy protein isolate were evaluated in terms of overrun, melt-down quality, changes in the total number of Bifidobacteria after freezing, and sensory evaluation. The quality attributes of soy yogurts were also evaluated in terms of changes in the number of viable cells of Bifidobacteria in soy yogurts after incubation at 37$\^{C}$, pH 3.0 for 90 min, water holding capacity, and viscosity. The overrun of frozen soy yogurts fermented by B. bifidum showed the hiehest value but those fermented by B. infantis showed the lowest, while the melt-down quality of soy yogurts were vice versa. The total numbers of Bifidobacteria after freezing for 30 min in ice cream maker showed more than 10$\^$9/ CFU/ml. In sensory evaluation, all $\alpha$-chymotrypsin treated frozen soy yogsurt showed little beany flavor. In sour, sweet, and bitter tastes and mouth feel, the frozen soy yogurts fermented by B. bifidum evaluated better but those fermented by B. infantis evaluated worse. Also in the overall quality, the frozen soy yogurts fermented by B. bifidum were evaluated desirable but those fermented by B. infantis were evaluated undesirable. The water holding capacity and viscosity of soy yogurts fermented by B. bifidum showed the highest values but those fermented by B. infantis showed the lowest values. The total numbers of Bifidobacteria of all soy yogurts decreased from 10$\^$9/ CFU/ml to 10$\^$8/ CFU/ml after incubation at 37$\^{C}$, pH 3.0 for 90 min.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.232-239
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• 2008

The objective of this study is to estimate the shelf-life of Tteokgalbi containing dietary fiber extracted from rice bran by using the predictive microbiology. This Tteokgalbi was made with 0%, 1%, 2%, and 3% dietary fiber. The number of total viable cells, anaerobic, psychrotrophic, and heat-stable bacteria and coliforms was calculated during 15 days of storage under $4{\pm}1^{\circ}C$ and the obtained data was applied to Baranyi function. The evaluation of fitness between predicted and observed data showed that these were matched in a satisfactory way. Heat-stable bacteria was detected lower than <1 log CFU/g and coliforms were not detected during the storage. The changes of total viable cells and psychrotrophic bacteria in Tteokgalbi were increased gradually, but dramatically increased after 3 days of storage. The models of total viable cells and anaerobic bacteria showed very similar growth trends and values of growth parameters each other. The estimated shelf-life of each Tteokgalbi was calculated from the predictive model of total viable cells and the estimated shelf-life was 1.7, 2.3, 2.3, and 2.4 days, respectively. The results suggested that the prediction of bacteria growth could be used to evaluate the microbiological safety and determine the shelf-life of Tteokgalbi as ready-to-eat food in the local market.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.967-974
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• 2009

The effects of Opuntia ficus-indica var. saboten powder on the growth of lactic acid bacteria (LAB) were investigated in order to explore the possibility of manufacturing fermented milk containing the powder. Differences in pH, acidity, LAB counts, viscosity, and sensory evaluation were measured. Also the effects of dietary supplementation on the growth of piglets were evaluated by feeding fermented milks containing 0.1%, 0.2%, 0.5%, and 1.0% Opuntia ficus-indica var. saboten powder. Levels of pH, titratable acidity, viable LAB counts and viscosity were significantly different by the addition of the powder. When fermented milks containg 0.1%, 0.2%, 0.5% and 1.0% Opuntia ficus-indica var. saboten powder were kept at $4^{\circ}C$ for 30 days, viable LAB counts remained high after 30 days of storage. The effects of dietary supplementation of 0.2% Opuntia ficus-indica var. saboten fermented milk were investigated by examining piglet growth rate and fecal ammonia gas release. The piglets were fed 100g/herd of the fermented milk for 14 days. Average daily body weight gain was significantly (p<0.05) improved (110%) with dietary supplementation of the fermented milk, compared to a control group. More over, fecal ammonia gas emissions were reduced by dietary supplementation of the Opuntia ficus-indica var. saboten fermented milk. Sensory evaluation results showed that the samples containing 0.1% and 0.2% Opuntia ficus-indica var. saboten powder had the most parameters similar to those of the control.