• Korean journal of food and cookery science
• /
• v.29 no.4
• /
• pp.417-424
• /
• 2013

This study was carried out to investigate the effect of safflower seed on the physicochemical properties of ground pork during frozen storage. Three types of ground pork were evaluated: 20% pork back fat added (T0, control), 10% pork back fat and 10% added safflower seed (T1), and 20% added safflower seed (T2). Water holding capacity decreased with longer storage period, and that of T2 was the highest (p<0.05). Cooking loss increased with longer storage period, and that of T1 and T2 was higher than that of T0 (p<0.05). The reduction in diameter of T0 increased, but that of T1 and T2 was not significantly different with longer storage period. Hardness and chewiness increased, but springiness decreased with longer storage period (p<0.05). Hardness, springiness and chewiness of T2 was the highest (p<0.05). The pH decreased with longer storage period (p<0.05), and those of T0, T1 and T2 were pH 5.41, 5.43 and 5.32, respectively, after 50 days of storage. The TBARS (2-thiobarbituric acid reactive substances) values of T0 and T1 increased, but that of T2 was not significantly different with longer storage period. The TBARS values of T0, T1 and T2 were 4.76, 2.77 and 0.54 mg malonaldehyde/kg, respectively, after 50 days of storage. The $L^*$, $a^*$ and $b^*$ value of T0 was the highest among the samples (p<0.05), the $a^*$ value of the samples decreased with longer storage period (p<0.05). In conclusion, this study demonstrates that the addition safflower seed tended to improve physiological properties and antioxidative effects.

• Korean Journal of Food Science and Technology
• /
• v.33 no.4
• /
• pp.444-450
• /
• 2001

Kochujang, fermented hot pepper paste, was treated with combined high hydrostatic pressure and heat. Viable cell counts and chemical compositions of Kochujang were determined as a function of high pressure processing conditions such as temperature, pressure and time, and during storage for 120 days at $37^{\circ}C$. Viable cell counts were decreased with the increase of temperature, pressure and time. Viable cell counts in the treated Kochujang were decreased up to $0{\sim}3$ log cycle with the temperature of $49{\sim}73^{\circ}C$, $0{\sim}3$ log cycle with the pressure of $380{\sim}680\;MPa$, and $2{\sim}5$ log cycle with the time of $10{\sim}70\;min$, compared with the untreated. pH, titratable acidity, amino nitrogen, reducing sugar and ethanol content in the treated Kochujang were comparable to the untreated regardless of the treatment condition. Hunter L, a and b values in the treated Kochujang were higher than those of the untreated. Viable cell counts were decreased with the increase of the storage period at $37^{\circ}C$. Viable cell counts in Kochujang treated at 380 MPa/30 min were decreased up to 2 log cycle from $1.8{\times}10^6\;to\;1.94{\times}10^4\;CFU/g$ after 120 days of storage, while those at 680 MPa/70 min were not detected after 60 days from the initial stage of $4.00{\times}10^1\;CFU/g$. pH, amino nitrogen and ethanol content were decreased, and titratable acidity were increased significantly as the increase of the storage period. Hunter L, a and b values also decreased significantly. The changes in physicochemical properties of Kochujang treated at 680 MPa/70 min were greater than those at 380 MPa/30 min.

• Magazine of the Korean Society of Agricultural Engineers
• /
• v.10 no.1
• /
• pp.1388-1393
• /
• 1968

Higher yield in rice paddies is greatly dependent on adequately balanced and timely supply of water. A majority of rice paddy in Korea is generally irrigated by rainfall, but in many cases it has to be supplemented by artificial irrigation for optimum rice culture. Although the water requirement of rice plant is far higher than that of other crops, submerged condition of rice paddy is not necessarily required. The moisture requirement of rice plant varies with its growing stages, and it is possible to increase the irrigation efficiency through reduction of water loss due to percolation in rice paddies. An experiment was conducted on the effectiveness of economical use of water by different irrigation period and different method of cultivation. The experimental plots were set up by means of randomized block design with three duplications; (a) Alltime submerged (b) Economically controlled, and (c) Extremely controlled. Three different irrigation periods were (a) Initial stage (b) Inter-stage, and (c) last stage. The topsoil of the three plots were excavated to the depth of 30cm and then compacted with clay of 6 cm thickness. Thereafter, they were piled up with the excavated top soils, leveled and cored with clay of 6cm thickeness arround footpath in order to prevent leakage. The results obtained frome the experiments are as follows; (1) There is no difference among the three experiment plots in terms of physical and chemical contditions, soil properties, and other characteristics. (2) Colulm length and ear length are not affected by different irrigation methdos. (3) There is no difference in the mature rate and grain weight of rice for the three plots. (4) The control plot which was irrigated every three days shows an increased yield over the all the time submerged plot by 17 persent. (5) The clay lined plot whose water holding capacity was held days long, needs only to be irrigated every 7 days. (6) The clay lined plot showes an increased yield over the untreated plot; over all the time submerged plot by 18 percent, extremely controlled plot by 18 percent, and economically controled plot by 33 percent.

• Journal of Fisheries and Marine Sciences Education
• /
• v.27 no.1
• /
• pp.98-107
• /
• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.

• Journal of Fisheries and Marine Sciences Education
• /
• v.25 no.6
• /
• pp.1348-1359
• /
• 2013

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ${\omega}$-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• Korean journal of food and cookery science
• /
• v.23 no.3 s.99
• /
• pp.354-362
• /
• 2007

This study focused on the efficiency of Jeung-Pyun by examining its physical and chemical characteristics based on dough made with milk additions of 0, 5, 10, 15, and 20 g, in order to complement Jeung-Pyun's insufficient protein with respect to sitology, and its fermentation process. Moisture contents were approximately 50%, and there were no significant differences between the samples. The protein, fat, and ash contents of the groups with added milk were more than those of the control group, and the greater the addition of milk the more the levels increased. Therefore, the 20 g addition showed the highest values. The pH of the Jeung-Pyun dough was near 4.09${\sim}$5.15 just after mixing, and as fermentation time increased, the pH decreased significantly in all the sample groups (p<.001). The pH of the Jeung-Pyun ranged from 4.12 to 4.40 and had a tendency to increase. The volume of the Jeung-Pyun dough increased as fermentation time increased, and the groups with added milk had larger volumes than the group with no milk added. Also, the greater the addition of milk the more the volume tended to show a significant increase (p<.001). At eight hours of fermentation time, the group with 10 g of added milk showed a 1.31-fold increase in volume compared to the control, and milk additions of 15 and 20 g resulted in decreased volume by a depression phenomenon. For the volume of the Jeung-Pyun, the addition of milk caused significant increases (p<.001) compared to the control, and the group with the 10 g addition of milk showed the highest volume. As the amount of added milk increased, the more the volume decreased as a whole. With regards to the swelling degree of the Jeung-Pyun the groups with added milk had greater swelling than the control, but there were no significant differences. The group that had 10 g of milk added showed the highest value.

• Journal of Korean Society of Forest Science
• /
• v.82 no.4
• /
• pp.420-430
• /
• 1993

This study was conducted to investigate the effect of the forest environmental factors(5 items) and physico-chemical properties of soil(13 items) on the growth of Pinus thunbergii stands. The 218 plots were sampled over the coastal district of the whole country. In statistical analysis, the explanatory variables were soil and environmental factors(18 items), and the response variable was the site index of Pinus thunbergii stands. Data computation was processed in order of preparation of original data, computation of inner correlation matrix table by correlation analysis, calculation of partial correlation coefficients and coefficients of determination, estimation of regression equation by stepwise begression analysis, and stepwise regression analysis by factor score of factor analysis. The main results obtained were summarized as follows ; 1. The site index in Pinus thunbergii stands way highly correlated with effective soil depth(r=0.8668), slope percentage, organic matter, and total nitrogen. 2. According to the coefficients by partial correlation analysis, effective soil depth(r=0.6270), slope percentage (r=-0.5423) and base saturation(r=0.3278) among environmental factors had a great effect on tree growth. 3. With stepwise regression analysis, the factors effecting on the Pinus thunbergii stands growth were effective soil depth, slope percentage, organic matter, base saturation, soil pH, content of silt, exchangeable Ca, and etc. 4. Estimation equation for the site index of Pinus thunbergii stands was given by $Y=13.2691+0.0242\;X_2-1.2244\;X_4+0.6142\;X_5-0.3472\;X_{11}+0.0355\;X_{13}+0.1552\;X_{15}-0.1002\;X_{17}$. The coefficient of determination for the estimation model was 0.77, which was significant at the 1 percent level. 5. In result of factor analysis by the environmental factors, principal components were 6 factors, and communality contribution percentage was 71.1 percent. 6. By stepwise regression analysis between factor score and site index of Pinus thunbergii stands, the factor group effecting on site index was 5 principal components. The coefficients of determination was 85 percent, which was significant at the 1 percent level. In conclusion, on the occasion of analizing which factors to effect on the tree height growth in Pinus thunbergii stands the stepwise regression analysis proved to be greatly significant. Also the management of Pinus thunbergii stands should be working by the above selected growth factors.

• Food Science of Animal Resources
• /
• v.25 no.2
• /
• pp.175-188
• /
• 2005

This study investigated the effects of silkworm droppings (SWD) added diet feeding on quality characteristics of pork loin meat Pigs were divided into 7 treatment groups (10 pigs/group) and subjected to one of seven treatment diets $(0,\;1\%,\;2\%\;and\; 3\%\;SWD\;for\;4 weeks,\;1\%\;2\%\;3\%$ SWD for 8 weeks, SWD diets; total fed diets) before slaughter. Pork loin were collected from the animals (110kg body weight) slaughtered at a commercial slaughterhouse. Pork loin meat were packaged aerobically and then stored at $4^{\circ}C$ for 2, 5, 8, or 12 days. Samples were analyzed for general composition, texture characteristics and physico-chemical properties. pH value was not significantly different between the control and SWD treatment groups. pH of control and SWD treatment groups were increased as the storage period passed General composition, cooking loss and texture was not significantly different between the control and SWD treatment groups. WHC of SWD treatment group was higher than that of control group. WHC of control and SWD treatment groups were significantly decreased as the storage period passed (p<0.05). Meat and fat color (CIE $L^{\ast}$, $a^{\ast}$, $b^{\ast}$) were no significant differences between the control and SWD treatment groups. $L^{\ast}$ and $b^{\ast}$ value of meat color were decreased as the storage period passed There was a not significantly difference in shear force value among control and SWD treatment groups. Shear force value was decreased significantly during storage in all treatment groups. In all results, dietary SWD-supplementation was not affected in general components, texture characteristics and physico-chemical properties. It is suggested that dietary SWD-supplementation could produce of high quality pork.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.25 no.3
• /
• pp.159-168
• /
• 2005

This experiment was carried out during the period from May to October 1998 to determine the effect of fermented sawdust swine manure application (SSM) on the herbage production of Japanese millet and soil properties in the Cheju brown volcanic ash soil. The randomized block design (T1 : basic chemical fertilizer, N 200 kg/ha + $P_2O_5\;300 kg/ha+K_2O$ 200kg/ha ; T2 : 1/2 basic chemical fertilizer, N $100+P_2O_5\;150+K_2O$ 100kg/ha; T3 : 1/2 basic SSM, N 100kg/ha, T4:basic SSM, N 200kg/ha; T5:2 times basic SSM, N 400 kg/ha ; T6:4 times basic SSM, N 800 kg/ha) was used. At the same application level of nitrogen 200kg/ha, the application of $100\%$ chemical fertilizer (T1) had significantly lower dry matter yield than that of $50\%$ chemical fertilizer and $50\%$ SSM (T2) or $100\%$ SSM (T4)(p<0.01). Dry matter yield increased with an increase of SSM application to N 400kg/ha level but decreased at N 800 kg/ha level. P, K and Ca contents of Japanese millet tended towards to decrease with an increase of SSM level. The application of chemical fertilizer lowered P and K content of Japanese millet in comparison with that of SSM (p<0.05). pH, available phosphorus. exchangeable potassium, Ca and Mg content of soil studied showed a significant increase with an increase of SSM application level (p<0.05). However, at the same application level of N 200kg/ha, there was statistically no significant difference between chemical fertilizer and SSM in those contents of soil after experiment. The bacterial number of soil among microbial population increased with an increase of SSM level, in June, 1998 (p<0.05), but there was no regular tendency, in October. The rate of bacteria to fungus in soil had a tendency to decrease with an increase of SSM level. In conclusion, it is recommended to use N 400kg/ha of SSM or N 100 kg/ha of chemical fertilizer+N 100 kg/ha of SSM for Japanese millet.

• Journal of Fisheries and Marine Sciences Education
• /
• v.23 no.3
• /
• pp.410-424
• /
• 2011

This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at $118^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.