• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.10
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• pp.195-202
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• 2019

This study was undertaken to investigate whether the local Woori black pigs could replace Duroc as the terminal sire in order to reduce foreign currency outgoings. This study compared the physicochemical properties of pork loins in two cultivars of three-way crossbred pigs: Landrace ${\times}$ Yorkshire ${\times}$ Duroc (LYD) and Landrace ${\times}$ Yorkshire ${\times}$ Woori black pig (LYW). A total of 119 pigs (59 LYD and 60 LYW) aged 180 days were used in the experiment. After 24 hours of cooling, pork loins were assessed for their physicochemical traits, meat color, fatty acid and sensory evaluation. The moisture content and water holding capacity showed no significant difference between the two cultivars. Fat content and cooking loss were significantly higher in LYW than in LYD (p<0.05), whereas shear force and pH were significantly lower in LYW than LYD (p<0.05). Redness ($a^*$), yellowness ($b^*$), and stearic acid (C18: 0) content were also significantly higher in LYW than in LYD (p<0.05). Sensory evaluation revealed significantly higher meat color and flavor in LYW than LYD (p<0.05). Taken together, these results indicate that certain physicochemical qualities are improved in the LYW cultivar, as compared to LYD. Therefore, Woori black pig (W) has the potential to be substituted for Duroc, a breeding pig used currently.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.463-472
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• 2019

This study investigated the quality characteristics and antioxidant activities of morning bread containing various amounts of aronia sourdough starter. Morning breads were prepared with different volumes (0% (AS0), 15% (AS1), 25% (AS2), and 35% (AS3)) of aronia sourdough starter based on wheat flour. In AS3 group (35% added group), the specific volume and baking loss rate were the highest but the bread height was the lowest. When the aronia sourdough starter was added up to 25%, the expansion power, specific volume, and bread height were significantly increased (P<0.05). According to the added amount of sourdough starters, the lightness and yellowness of the morning bread were decreased, however, redness was increased (P<0.05). In the rheology analysis, hardness, gumminess, and chewiness were significantly decreased with increasing amounts of aronia sourdough starters (P<0.05). However, cohesiveness was the highest in the AS2 group (25% added group). In consumer preference, the highest scores were shown in AS2 group (25% added group) in color, texture, and appearance. The total polyphenol and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging ability were both significantly increased along with aronia sourdough content (P<0.05). In conclusion, morning bread with 25% aronia sourdough starter showed the best quality characteristics and antioxidant activities.

• Food Science and Preservation
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• v.15 no.5
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• pp.635-641
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• 2008

This study was conducted to investigate the optimal sub-zero temperature for storage of two garlic cultivars, the northern ecotype 'Jaerae' and the southern ecotype 'Daeseo'. These cultivars of garlic bulbs were stored at different temperature (room temperature, $0^{\circ}C$, and $-4^{\circ}C$) conditions after predrying. Southern ecotype garlic showed higher weight loss than northern ecotype garlic. Northern ecotype garlic at $-4^{\circ}C$ exhibited less than 5% of weight loss during 10 month storage. Sprouting rate was higher in southern than in northern ecotype at room temperature storage. The value of injury by disease and insect was similar between southern ecotype and northern ecotype for 5 month storage, and then northern ecotype showed higher value of injury by disease and insect than southern ecotype. Hunter 'b' value of northern ecotype garlic was the lowest at $-4^{\circ}C$ storage. Northern ecotype garlic showed no cold injury at freezing point temperature storage. However, southern ecotype garlic had $0{\sim}5.3%$ cold injury occurrence at $-4^{\circ}C$ storage. Respiration and ethylene production exhibited the highest at room temperature storage, those had the slight increase at $0^{\circ}C$ and $-4^{\circ}C$ storages. Northern ecotype showed higher enzymatic pyruvic acid and fructan contents than those of southern ecotype. Enzymatic pyruvic acid content increased and fructan contents decreased during storage time.

• Food Science and Preservation
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• v.19 no.6
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• pp.818-824
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• 2012

In this study, danmuji samples stored at 5 and $25^{\circ}C$ were examined for three weeks to observe the changes in the color, property of matter, and microorganisms of danmuji, and its sensory properties, during its storage. The difference in the brightness and redness of danmuji and danmuji filtrate as their storage period became longer was not big but was significant, and their yellowness decreased following storage at both 5 and $25^{\circ}C$. The hardness of the danmuji sample stored at $5^{\circ}C$ showed the greatest value at day 7 while that of the danmuji sample stored at $25^{\circ}C$ showed the greatest value at day 14. It was found in the examination of the total cell number of the stored danmuji that the total cell number was $10^5CFU/g$, with almost no change, but in the case of the danmuji filtrate, the cell number increased from the latter part of the storage. The number of yeast fungi increased until storage day 7 for both the danmuji sample stored at $5^{\circ}C$ and that stored at $25^{\circ}C$. The cell number of danmuji did not change since then while the cell number of the danmuji filtrate constantly increased. As for the sensory properties of each stored danmuji, the overall taste preference was highest at storage days 14 and 21 ($5^{\circ}C$), and the overall scent preference was high for the danmuji that had been stored for 7 days ($5^{\circ}C$), but there was no significant difference. The texture and color of and the overall preference for the danmuji stored at $25^{\circ}C$ significantly decreased as the storage period got longer. All in all, the preference for the danmuji stored at $5^{\circ}C$ was higher than that for the danmuji stored at $25^{\circ}C$, although there was no significant difference. Thus, it is thought that $5^{\circ}C$ is more appropriate than $25^{\circ}C$ as the storage temperature of danmuji products.

• Food Science and Preservation
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• v.25 no.1
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• pp.145-154
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• 2018

The purpose of this study was to investigate the ability of natural antioxidants as stabilizers for meat by-products to prevent lipid oxidation. The white internal organs were evaluated using different treatments: no antioxidant (control), ascorbic acid (T1), Artemisiacapillaris Thunb. (T2), Opuntia (T3), Schisandra chinensis (T4), and Saururuschinensis (Lour.) Baill (T5). Antioxidant activities were analyzed by measuring DPPH contents, superoxide anion radical levels, nitrate scavenging activities, and total polyphenol contents. T1 and T2 showed higher antioxidant activities and total polyphenol contents (p<0.05). Additionally, changes in physicochemical properties (pH, color, volatile basic nitrogen [VBN], and thiobarbituric acid reactive substances [TBARS]) and microbiological aspects in white internal organs processed with antioxidants were investigated. As storage time increased, the CIE $a^*$ and $b^*$ values of the white internal organs processed with natural antioxidants were decreased (p<0.05), and CIE $L^*$ values were low, particularly for the T3 sample relative to that in the control. Moreover, the pH, VBN, and TBARS values of samples T2-T5 were increased after 7 days of storage, but showed low values compared with those of the control (p<0.05). Moreover, compared with the control group, the treatments showed antimicrobial effects. Our results indicated that these natural antioxidants could be used as lipid oxidation stabilizers of meat by-products during storage and that Artemisiacapillaris Thunb. and Opuntia may have applications as natural antioxidants in the meat by-product industry.

• Journal of Sericultural and Entomological Science
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• v.20 no.2
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• pp.10-14
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• 1978

There are relatively many reports have been issued on he active movement of cuticle of larva. which tend to protect their body, however, only a few reports have been disclosed on the cuticle of pupal body except the small portion of rectangle which shown tortoise-shell shape. In this connection, many portion of the external structure of pupal cuticle has been studied and the following. results were found: 1) No. spot of rectangle which is sculptured in the surface of cuticle that born by branching. out of the development of cell in imaginal bud of antenna and head were found. However, in the compound eye of net shaped sculpture was found in the (equation omitted) shaped parts which holding. the diameter of about 8u and the surrounding area has the small bump and the one is dark brown coloured comparing with shape. 2) The sculpture shape of thorax is a little different than in the head. However, (equation omitted) portion is varies from the segment to segment. In general, it is not very clear than the compound eye in the head, the dark brown bump shape is slowly fade a from the prothorax, mesothorax to metathorax. 3) The surface of intersegment membrane is colourless or slightly yellow, and the entire surface has stripped marking with thine lines. 4) In the abdominal segment, there are many and small sculptures in net shape around the (equation omitted) shape portions. 5) The size of sculpture in (equation omitted) portion of abdomen is smaller than one in thorax, and in the same segment, the dorsal is smaller than abdomen and the rear portion of the segment is larger than the front of segment. 6) After the 7th abdominal segment, no intersegmental membrane is found and the cuticle of the external structure is the same as external structure of the segment. 7) The seta is not found in head, compound eye, antenna and wing which portions were subdivided by development of imagined bud of the cell, no seta is found in cuticle of the segment in the general cell of the larva stage and also in the dorsal and intersegmental membrane.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.418-429
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• 2021

This paper investigates the antioxidant activity and quality characteristics of yanggaeng containing white ginseng and red ginseng extracts and their enzyme hydrolysates that were produced for the purpose of the study. White and red ginseng extracts were hydrolyzed using Rapidase C80 max, Pyr-flo, and Ultimase MFC. Ginsenoside F2 and compound K (CK) were not detected in white and red ginseng before enzymic reaction but were detected in white and red ginseng hydrolyzed through Rapidase C80 max, Pyr-flo, and Ultimase MFC, and the content of CK was the highest in the second enzymic reaction group of red ginseng. Upon preparing yanggaeng containing white and red ginseng before or after enzymatic hydrolysis, the polyphenol content and antioxidant abilities were analyzed. The yanggaeng containing enzyme-hydrolyzed white ginseng and red ginseng showed greater total polyphenol content, superior DPPH radical scavenging activity, superior ABTS radical scavenging activity, and superior FRAP analysis results compared to the yanggaeng that doesn't contain white or red ginseng. As the enzymic reaction was performed in the added white and red ginseng, the antioxidant activity increased significantly (P<0.05). In brightness(L^*), non-additive yanggaeng (control group) was the highest, red ginseng yanggaeng (RG) showed the highest redness(a^*), and the white ginseng yanggaeng (WG) showed the highest yellowness(b^*). In terms of texture, the yanggaeng containing red ginseng with second hydrolysis (RG-T2) showed significantly high results in hardness, springiness, chewiness, cohesiveness, and gumminess (P<0.05). In conclusion, treating white and red ginseng with Rapidase C80 max, Pyr-flo, and Ultimase MFC is very useful in ginsenoside deglycosylation and will produce CK with excellent biological activity. It can also be seen that yanggaeng containing white and red ginseng hydrolyzed with enzymes significantly increase total polyphenol and antioxidant activity compared to the control group (yanggaeng with no added ginseng). These results will be useful as excellent foundational data for the production of functional yanggaeng in the future.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.648-656
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• 2021

This study analyzed the physicochemical properties of Danyangju and Iyangju fermented using uncooked germinated brown rice. Total bacteria and yeast from Danyangju and Iyangju showed the maximal value on day 1 of fermentation, but their numbers decreased by the seventh day. On the seventh day, the total bacteria were higher in Iyangju than in Danyangju, but yeast was the lowest in Iyangju. Both Danyangju and Iyangju showed decreased whiteness in color, whereas redness and yellowness increased with fermentation. Sugar contents, reducing sugar, acidity, alcohol, and polyphenol contents increased during fermentation in both Danyangju and Iyangju; this increase was higher in Iyangju than in Danyangju. Iyangju and Danyangju showed gradual increases in α-diphenyl-β-picrylhydrazyl (DPPH) radical scavenging activity until day 5. The γ-aminobutyric acid (GABA) content increased with fermentation in Iyangju and Danyangju, and Iyangju showed over 10-fold increase after fermentation.

• Korea Science and Art Forum
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• v.37 no.4
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• pp.149-159
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• 2019

This research was started to identify the color status of signboards at the target site and suggest the direction of improvement for the signboard project in Dongsang-dong, Jongno-gil, a central area of the old city center of Gimhae. The area under study forms a depressed street atmosphere with old facilities, and is a typical type of old city center sign that needs to be rebuilt. The purpose of this study is to investigate prior research related to signage and similar signboard improvement cases, and then to identify the current status of colors by sorting out the casting, auxiliary and highlighted colors through the survey of the color of the signboard in the target area, and to propose a desirable direction for the future sign business based on the basis of these findings. This paper divided the target sections by industry and conducted a color analysis of signboards. The results and contents of the research are as follows. First, cast-colored signboards in general businesses showed a variety of primary color distributions with high L* values, on average, with high intensity and high chromaticity. Second, the auxiliary colors were mostly white or black in color-free, making a contrast between the casting colors. Third, the highlight was that a* value showed a high distribution in positive water plus and was mainly distributed in obsolescence, such as red or yellow, and color was used to reflect the characteristics of each store. However, the stores in the entire section lack unity because they were using colors that were higher in color than middle colors, which was causing the street's aesthetic look to be undermined. Based on the results of these studies, it is thought that the future color scheme for Gimhae's signature improvement project will limit the number of colors to a certain extent and give a sense of security and visual comfort to the use of colorlessness and obscurity around the representative colors of Gimhae.

• Korean journal of applied entomology
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• v.60 no.4
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• pp.387-401
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• 2021

Thrips infesting hot peppers were monitored in greenhouses using yellow sticky traps. In addition, the hot peppers infected with tomato spotted wilt virus (TSWV) were observed during the monitoring period. The flower thrips (Frankliniella intonsa) were initially trapped at a low density just after transplanting seedlings of hot peppers at late March. The western flower thrips (Frankliniella occidentalis) were trapped after mid April. These two thrips represented more than 98% of the total thrips attracted to the traps after May, in which F. intonsa showed higher occurrence frequency than F. occidentalis. The total number of thrips had two peaks at mid May with a small and short-term peak and at June-July with a large and long-term peak. The trapped thrips exhibited inconsistent sex ratios, suggesting a seasonal parthenogenesis. Different geographical populations were varied in cytochrome oxidase I sequences, in which local populations in Andong shared a high sequence similarity. TSWV-infected hot peppers, which might be mediated by these two thrips species, were observed and confirmed by an immunoassay kit and a molecular diagnosis using RT-PCR. In addition, the TSWV was detected in F. occidentalis collected from the infected hot peppers. Three open reading frames (NS_S, N, and NS_M) of the isolated TSWV genomes were sequenced and showed multiple point mutations containing missense mutations among geographical variants. When the isolated TSWV was fed to nonvirulent thrips of F. occidentalis, the virus was detected in both larvae and adults. However, the viral replication occurred in larvae, but not in adults.