• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.935-945
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• 2009

This study was performed to find the optimum ratio of ingredients in the Chinese quince jam. The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (Chinese quince paste $45{\sim}60%$, pectin $1.5{\sim}4.5%$, sugar $45.5{\sim}63.5%$). A mathematical analytical tool was employed for the optimization of typical ingredients. The canonical form and trace plot showed the influence of each ingredient in the mixture against final product. By use of F-test, sweetness, pH, L, b, ${\Delta}E$, and firmness were expressed by a linear model, while the spreadmeter value, a, and sensory characteristics (appearance, color, smell, taste, and overall acceptability) were by a quadratic model. The optimum formulations by numerical and graphical method were similar: Chinese quince paste 54.48%, pectin 2.45%, and sugar 53.07%. Optimum ingredient formulation is expected to improve use of Chinese quince and contribute to commercialization of high quality Chinese quince jam.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.902-908
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• 2009

In this study, we investigated the quality of glasswort (Salicornia herbacea L.) fermented by Bacillus subtilis at $37^{\circ}C$ for 48 hours. We determined the changes in temperature, the contents of moisture, crude protein, crude fat, crude ash, carbohydrate, solid content, pH, Brix, salinity, free amino acid, Hunter's color value, electron donating ability (EDA) activities and angiotensin converting enzyme (ACE) inhibition. The contents of crude protein, crude fat, crude ash and carbohydrate after fermentation to mixing ratio of glasswort were $10.45{\sim}30.18%$, $11.69{\sim}19.26%$, $17.65{\sim}25.56%$ and $21.01{\sim}59.10%$ (dry basis), respectively. The solid content, pH, sugar and salinity of fermented glasswort were $39.56{\sim}52.25%$, $6.01{\sim}6.71$, $1.2{\sim}1.7$ Brix and $0.3{\sim}0.6%$, respectively. Total amino acid level of the fermented glasswort was $447.57{\sim}668.89\;mg$/100 g, and was the highest in glasswort mixed with rice bran at a ratio of 1 (w) : 1 (w). Moreover, aspartic acid, asparagine, glutamic acid, alanine, valine, $\beta$-aminoisobutyric acid, lysine and arginine were the main free amino acids. EDA activities and ACE inhibition after fermentation were $46.66{\pm}1.21{\sim}50.87{\pm}1.84%$ and $96.77{\pm}1.23{\sim}97.56{\pm}1.23%$, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.65 no.4
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• pp.377-385
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• 2020

Recently, wheat consumption has been increasing in Korea, requiring increased production. Nitrogen fertilization is a critical determinant in crop yield; therefore, it is necessary to optimize the nitrogen fertilization regime with current trends that emphasize the minimum impact of nitrogen fertilizer on the environment. In this study, both nondestructive spectral analysis using a hyperspectral camera and growth analysis were performed to determine the optimal N top-dressing rates after heading. The nitrogen application regimes consisted of three conditions according to the secondary top-dressing rate: N_4:3:0 (0 kg 10 a^-1), N_4:3:3 (2.73 kg 10 a^-1), and N_4:3:6 (5.46 kg 10 a^-1). Subsequently, growth and physiological investigations were performed at the jointing, heading, and ripening stages of wheat, and spectral investigations were conducted. On April 29, as the nitrogen fertilization rate was increased to N_4:3:3 and N_4:3:6, plant height and grain yield increased by 4% and 8%, and 8% and 52%, respectively, compared to those under N_4:3:0. Leaf area index and SPAD value also increased by 13% and 24%, and 32% and 43%, respectively. The R (red), G (green), and B (blue) of leaf color were lowered by 15, 11, and 4 in N_4:3:3 and 44, 34, and 18 in N_4:3:6, respectively, as compared to the control. Grain yield was the highest at high top-dressing (N_4:3:6), however, there was no difference between no top-dressing (N_4:3:0) and intermediat top-dressing (N_4:3:3). The reflectance analyzed using a hyperspectral camera showed a difference in the near-infrared (NIR) region on March 19, and on April 29, there was a difference both in the visible light region greater than 550 nm and the NIR region. Vegetation indices differed according to fertilization regime, except for the greenness index (GI). The results of this study showed that not only growth and physiological analysis but also spectral indices can be used to optimize the nitrogen top-dressing rate.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.999-1005
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• 2014

This study was performed in order to compare the changes in Korean apples' qualities and antioxidant activity when stored at room temperature, $20^{\circ}C$, for fifteen days. The results showed that the weight, moisture content, soluble solid content, acidity, and hardness levels decreased as the storage period increased. However, pH and color value L increased as the storage period increased. Total phenol contents, total flavonoids contents, DPPH free radical scavenging activity, and vit. C contents of apples significantly decreased with increased storage period. Sensory parameters, such as appearance, sweetness, sourness, crunchiness, and overall acceptability of apples, also decreased as the storage period increased. Based on these results, if, the apple are being stored around $20^{\circ}C$, then, to have the highest quality, the apples should be sold within three days, We also suggested that it is desirable not to store the apples fore more than eight days.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.742-750
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• 2006

This study was carried out to investigate the efficacy of two kinds of electrolyzed water with added 0.5% (v/v) citron juice, SAEW-CJ[Strong Acidic Electrolyzed Water with added Citron Juice, pH 2.57, ORP (oxidation-reduction potential) 1,122 mV, HClO 23.05ppm] and LAEW-CJ (Low Alkaline Electrolyzed Water with added Citron Juice, pH 4.67, ORP 997mV, HClO 42.55mV) as storing liquid for peeled taro. During storage at $5^{\circ}C$ until 30 days, SAEW-CJ and LAEW-CJ inhibited the growth of microorganisms more effectively than 0.2% (w/v) APS (aluminium potassium sulfate) and 0.85% (w/v) NaCl did. Total phenolic contents, PRO (polyphenol oxidase) activity, color differences value (${\Delta}E$) and vitamin C contents of peeled taro stored in SAEW-CJ and LAEW-CJ were lower than those stored in 0.2% APS and 0.85% NaCl. The hardness decrement of peeled taro stored in LAEW-CJ was lower than that of the others. In addition, the contents of moisture, crude protein, crude ash, total sugars, and reducing sugars were gradually decreased during storage. However, no difference by peeling methods or immersion liquid was found.

• Korean Journal of Poultry Science
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• v.36 no.2
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• pp.149-155
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• 2009

The present study was conducted to compare the carcass yields and meat characteristics of three types of commercial male chicks White mini broilers, Ross broilers and Hy-Line brown chicks under the identical feeding condition. One-hundred 1-d chicks of each type were randomly placed into four pens per group (25 chicks per pen) and fed corn-soybean meal based commercial diets for 35d, 18d or 49d, respectively. At the end of the feeding trial, the birds were sacrificed and subjected to carcass measurements. The dressing percentages of White mini broilers and Ross broilers were significantly higher (P<0.05) than that of Hy-Line brown cockerels. The rate of breast meat of Hy-Line brown cockerels was significantly lower (P<0.05) than those of White mini broilers and Ross broilers. However, Hy-Line brown cockerels showed higher (P<0.05) leg meats than the others. There were no significant differences in serum total cholesterol and the activities of glutamic-oxaloacetic transaminase and glutamic-pyruvic transaminase among the groups. The breast meats of White mini broilers presented highest lightness value. The yellowness of breast and redness of leg meats of White mini broilers and Ross broilers were significantly higher (P<0.05) than those of Hy-Line brown cockerels. There were no significant differences in the SOD-like activity and change of pH in edible meats among the groups. The meat color in White mini broilers was significantly higher than that of Hy-Line brown cockerels. No significant differences were observed in term of flavor, tenderness and overall acceptability. In conclusion, the physico-chemical properties and sensory characteristics of edible meats were not greatly affected by genotype if they were similar body weights and kept under the identical feeding condition. But the Hy-Line brown cockerels were less desirable as a meat-type strain due to lower carcass yields and inferior growth and feed conversion ratio.

• Korean Journal of Poultry Science
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• v.41 no.1
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• pp.45-52
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• 2014

This study was conducted to investigate the effect of additions of duck skin as pork fat replacer on the quality characteristics of duck meat sausage during refrigerated storage. The sausage made with only duck meat was severed as the control. Three treatments of sausages were produced with addition levels (T1, 1%; T2, 2% and T3, 3%) of duck skin. Our results showed that the addition of duck skin significantly (p<0.05) decreased the moisture content whereas significantly (p< 0.05) increased the fat content in the sausages. The sausages with duck skin had significantly (p<0.05) higher pH values until 4 weeks of refrigerated storages when compared to the control. CIE $L^*$ value was significantly (p<0.05) higher in T1 and T2 than those of other treatments after 7 days of refrigerated storage. Similarly the sausages with duck skin had significantly (p<0.05) higher CIE $a^*$ values as compared with the control after 4 weeks of refrigerated storage. The sausages with 1% duck skin processed the significantly (p<0.05) highest hardness, springiness, gumminess and chewiness values at all storage days. No differences were found between the control and treatment for color, flavor, taste, texture and overall acceptability. Based on the results obtained in the present study it is suggested that duck skin to levels of 1~2% can be used as fat replacer for manufacture of duck meat sausage with a positive effect on quality and texture characteristics. However, further research in necessary to improve taste and palatability of the products.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.61-67
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• 1998

Effects of various jelly prepared with different concentrations of agar and sugars on overall acceptability of the peach jelly were investigated. The preparations of peach for experimental jelly were carried by the mixture of peach pulp and juice(MPJ), and the extract form peach(EP). The results were summarized as follows ; 1. The pH for MPJ and EP were 3.95 to 4/31, respectively, and the brix degree were 13.0% and 11.5%, respectively. 2. The jelly prepared with MPJ added 3% agar and 30% sugar were most effective in appearance, hardness, springiness and overall acceptability. The relation of samples(P<0.001) was found to be significant. On the other hand, the jelly prepared with EP was higher scored than that with MPJ in overall acceptability, but there was no significant differences between samples. 3. The Hunter values of L*, a* and b* were the highest in both the jelly prepared with MPJ and that with EP, added 2% agar and 10% sugar. However, the L*, a* and b* values of the jelly added MPJ were higher than those of the sample added EP. 4. Texture and color scores of both the jelly added EP became higher as the concentrations of agar and sugars increased and there was significant differences between samples. 5. The relation between springiness and overall acceptability, and L* value of the jelly added MPJ showed negative at P<0.05 and that between springiness and overall acceptability of the jelly added EP also showed negative.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.182-187
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• 2009

Physicochemical and organoleptic characteristics of omija wines made by traditional method, adding grape juice and sugar solution periodically, and with dry omija were compared. The pH values of all omija wines were ranged $2{\sim}3$ during fermentation. The acidity value of omija wine made by traditional method was 2.5%, that of omija wine made by adding grape juice and sugar solution periodically decreased from 3.3% to 0.8%, and that of omija wine made with dry omija increased from 0.2% to 3.9%. Sucrose and alcohol contents were $6.5{\sim}34.5^{\circ}Brix$ and 12% at the end of fermentation, respectively. The viable cell numbers of yeast decreased from $5.7{\sim}6.9\;\log\;CFU/mL$ to $4.3{\sim}4.6\;\log\;CFU/mL$. Omija wine made by adding grape juice and sugar solution periodically had the highest sensory scores for color, taste, flavor, swallowing, and overall acceptability, and was significantly different from the both omija wines made by traditional method and with dry omija. Because omija is rarely fermented due to the little fermentative sugar content, omija wine made by adding grape juice and sugar solution periodically was shown to be the most appropriate.

• Korean Journal of Poultry Science
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• v.35 no.3
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• pp.303-311
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• 2008

This study was conducted to investigate the effect of dietary supplementation of Cu-methionine chelate(Cu-Met) and Cu-soy proteinate(Cu-SP) on the performance, small intestinal microflora and immune response in laying hens. A total of 960 Hy-line $Brown^{(R)}$ laying hens of 39 wks old were assigned to one of the following 6 dietary treatment: control(C), antibiotic(Avilamycine 6 ppm), Cu-Met 50 and Cu-Met 100(50 and 100 ppm Cu as Cu-methionine chelate), Cu-SP 50 and Cu-SP 100(50 and 100ppm Cu as Cu-soy proteinate). Each treatment was replicated 4 times with forty birds per replication, housed in 2 birds per cages. Forty birds units were arranged according to randomized block design. Feeding trial lasted 6 wks under 16 hours lighting regimen. Hen-day and hen-house egg production of groups treated with Antibiotic and Cu supplements tended to be higher than the control with significant difference (P<0.05) shown between Cu-Me 100 and control. Egg weight was significantly (P<0.05) heavier in antibiotic and Cu-SP treatments than Cu-Met treatments but they were not significantly different from the control. Eggshell strength, egg shell thickness, egg yolk color and Haugh unit were not significantly different among treatments. There were no significant differences in leukocytes and erythrocytes in the chicken blood. But mean corpuscular hemoglobin value(MCH) was significantly (P<0.05) higher in Cu-SP 100 than antibiotic treatment. The concentrations of serum IgG and IgA were not significantly different among treatments. Copper concentration in the liver tended to increase as the level of copper supplementation increased, that of Cu-SP 100 being significantly (P<0.05) higher than those of the control and antibiotic treatment. Concentrations of iron and zinc of the liver were not significantly influenced by treatments. Populations of Cl. perfringens and Lactobacilli in the small intestinal content were significantly (P<0.05) influenced by treatments. Population of Cl. perfringens decreased and that of Lactobacilli increased in the copper supplemented groups. The result of this experiment showed that Cu-Met and Cu-SP are comparable to antibiotic in improving egg production in laying hens. Birds fed diets supplemented with Cu-SP produced heavier eggs than those fed diets with Cu-Met. There were no significant differences in the performances between 50 ppm and 100 ppm copper supplementation as organic forms.