• Journal of Crop Science and Biotechnology
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• 제11권3호
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• pp.157-162
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• 2008

A total of 2,765 accessions were used as the initial set having both seed coat color and 100-seed weight data. As a result of molecular profiling using six SSR markers followed by stratification based on their usages, 335 accessions(12.1%) were selected by clustering based on UPGMA. Since 75 out of 335 accessions were mixed in phenotypic traits as a result of characterization, 260 accessions were finally set as a core set. This core set revealed nearly the same diversity compared with the other results on morphological traits of Korean soybean landraces. In total, 115 alleles(19.2 alleles per locus) were detected in the initial set and 79 alleles(13.2 alleles per locus) were detected in the core set. All 30 major alleles were present in the initial set and in the core set as well. In allele coverage, the core set was 71.4% of the initial set. These comparisons of number of alleles, gene diversity and coverage indicated that the core set represented the entire set well.

• 한국식품조리과학회지
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• 제32권3호
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• pp.279-289
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• 2016

Purpose: This study was to determine the optimal composite recipe of rice cookie with 3 concentrations of Spergularia Marina L. Griseb, sugar and grape seed oil, using central composite design (CCD). Methods: The mixing condition of rice cookie was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). Results: The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, density, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, texture, appearance and overall quality (p<0.05). As a result, the optimal sensory ratio was found to be 6.40 g of Spergularia Marina L. Griseb, 63.49 g of sugar and 106.19 g of grape seed oil. Conclusion: In conclusion, Spergularia Marina L. Griseb is a good source in natural antioxidant aimed at replacing salt, and it is possible to use in cookie or other food products to substitute salt.

• 한국토양비료학회지
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• 제44권5호
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• pp.959-961
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• 2011

Manure-based composts can have detrimental effects on the agricultural lands and crops if they are applied without proper stabilization process. Composting is well-known method for the stabilization of manure-based composts and the extent of composting could be examined by maturity test. Among various methods to examine compost maturity, the performances of two mechanical methods (Solvita and CoMMe-100) were examined and the test results were compared with seed germination test. The mechanical methods are considered to be simple and relatively objective. Also they are cost- and time-efficient. Ten commercially available composts collected in Korea were used for this study. Basically, the maturity determined with these mechanical methods was in good agreement with the seed germination test. However, it appeared that the index levels of compost maturity indicated more maturity by CoMMe-100 than Solvita for the same compost. The differences between maturity index levels determined by both methods were able to be minimized through extending the reaction time for CoMMe-100 and adjusting index level for maturity determination in the standard color chart.

• 원예과학기술지
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• 제33권3호
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• pp.403-408
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• 2015

색도는 고추의 품질을 결정하는 중요한 요인으로, 색도 측정을 위해 high-performance liquid chromatography(HPLC), thin layer chromatography(TLC), ASTA-20 방법 등이 활용되고 있다. 특히 ASTA-20 방법은 간단하고 정확하게 다수의 시료에 대한 색도 분석을 수행할 수 있다는 장점 덕분에 주로 사용된다. 하지만 전처리 과정에 시간이 많이 소요되고 아세톤과 같은 폐시약이 발생한다. 따라서 본 연구에서는 ASTA-20 방법을 대체하기 위하여 Vis/NIR 초분광 분석법을 활용한 빠른 색도 분석법을 개발하고자 하였다. ASTA-20 방법과 Vis/NIR 초분광 분석법의 상관관계를 분석하기 위하여 총 488점 고춧가루의 색도를 두 가지 방법으로 측정하였다. 이후 무작위로 선발한 366개의 시료를 이용하여 Vis/NIR 초분광 분석법으로 측정한 값으로부터 ASTA 값을 예측하는 부분최소자승법(PLS) 모델을 확립하였다. 모델 개발에 활용하지 않은 122개 시료의 ASTA 값을 PLS 모델을 이용하여 예측하고, ASTA-20 방법으로 측정한 값과 비교해본 결과, 매우 유의성 있는 상관관계($R^2=0.88$)를 나타내 Vis/NIR 초분광 분석법의 신뢰도를 확인할 수 있었다. 따라서 본 연구에서 개발한 간편하고 빠른 ASTA 값 측정 방법은 전처리 단계를 요구하지 않고, 30분 이내에 100개 시료에 대한 분석을 수행할 수 있어 다수의 고춧가루 색도를 빠르게 측정하는데 유용하게 사용될 것으로 기대한다.

• 한국축산식품학회지
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• 제40권4호
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• pp.551-562
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• 2020

Beef fat was replaced with cold press pumpkin seed oil (PSO; 0%, 5%, 15%, and 20%) in the production of bologna-type sausages. A value of pH, water-holding capacity (WHC), jelly-fat separation, emulsion stability and viscosity values were determined in meat batters. Thiobarbituric acid reactive substances (TBARS), color, and textural characteristics (TPA, shear test, penetration test) were determined in end-product at 1, 7, 14, 21, and 28 days of storage at 4℃. The pH values were varied between 6.06 and 6.08. With the increase in the level of PSO in meat batters, there was a significant increase in WHC, jelly-fat separation and viscosity values (p<0.05) while a significant decrease in emulsion stability (p<0.05). TBARS values of sausages were found to be significantly higher than in the control group (p<0.05), and this trend continued during storage. Increasing of PSO level were caused a significant increase in L* and b* values while a decrease in a* value (p<0.05). Hardness, adhesiveness and chewiness values were significantly reduced whereas cohesiveness and resilience values increased (p<0.05). Maximum shear force and work of shear was significantly decreased as the level of PSO increased (p<0.05). Hardness, work of penetration and the resistance during the withdrawal of the probe values (penetration tests) increased significantly with the increase in the level of PSO (p<0.05). These results indicate that PSO has potential to be use as a replacement of animal-based fats in the production of bologna-type sausages.

• 한국식품영양학회지
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• 제32권6호
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• pp.669-677
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• 2019

The impact of storage temperature on the changes in acid value(AV), peroxide value(POV), color value, total phenolic content(TPC), and antioxidant activity in perilla seed(PS) was investigated. The PS was stored at 25, 35, and 45℃ for four weeks. An increase in the storage temperature resulted in significantly increased AV, POV, redness, and yellowness of the PS. Conversely, TPC, antioxidant activity, and redness of the PS significantly decreased. The changes in the AV and POV followed a first-order kinetic model, and the kinetic parameters such as k, t_1/2, Q₁₀ and Ea were calculated. The k and t_1/2 values decreased with increasing storage temperature and the Q₁₀ values for the AV and POV were 1.56, 1.91, 4.61, and 3.43, respectively. The Ea for the changes in of the AV and POV in the PS were 70.40, 102.63 kJ/mol, respectively. The half-life values for the AV and POV of the PS at 25℃ were 169.52 and 373.18 days, respectively, while the values at 45℃ for those, were 28.47 and 27.93 days, respectively.

• 한국축산식품학회지
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• 제37권3호
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• pp.429-439
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• 2017

This study investigated the antioxidative and functional effects of a curing agent containing grapefruit seed extract (GSE) on the quality and storage characteristics of chicken breast. The total polyphenol and total flavonoid contents of GSE were 45.06 mg/g and 36.06 mg/g, respectively. The $IC_{50}$ value of 2,2-diphenyl-1-picrylhydrazyl hydroxyl scavenging of GSE was $333.33{\mu}g/mL$. The chicken breast comprised six groups: no-treatment (N), 0.2% ascorbic acid + 70 ppm sodium nitrite (C), 0.05% GSE (G0.05), 0.1% GSE (G0.1), 0.3% GSE (G0.3), and 0.5% GSE (G0.5). The pH and cooking loss of cured chicken breast decreased with increasing GSE levels, and the water holding capacity increased with increasing GSE levels. The hardness and chewiness of GSE-treated chicken breast were higher than those of N and C. Hunter's L and a color values increased significantly after GSE addition. Moreover, 0.1% GSE (G0.1) increased the flavor and total acceptability scores. The 2-thiobarbituric acid and volatile basic nitrogen values of the 0.5% GSE group decreased significantly compared with those of C group. Total microbial counts of GSE-treated chicken breast were higher than those of C, but that lower than those of N. Adding GSE to chicken breast delayed lipid peroxidation and had antimicrobial effects during cold storage. GSE improved shelf life and palatability; therefore, it could be used as a natural antioxidant and functional curing agent ingredient in meat products.

• 한국산업정보학회논문지
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• 제18권2호
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• pp.19-25
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• 2013

본 논문에서는 실 도로 환경에서 획득한 영상으로부터 도로 영역을 추적하는 방법을 제안한다. 제안된 방법은 이전 처리 결과로부터 미리 알려진 정보를 이용하여 현재 영상에서 도로를 검출하고 추적하는 방법이다. 제안된 방법은 시스템의 효율을 위해 연속적인 입력 영상에서 하위 60%이내에 도로가 있다고 가정하여 관심의 대상이 되는 영역(Region of Interest, ROI)을 설정하고 이 영역에서만 도로를 검출하고 추적한다. 최초 분할은 플러드필 알고리즘(Flood-fill algorithm)을 수행한 결과로부터 주위 영역과의 유사성을 평가한 후 병합하여 분할한다. 사전 정보로 사용되는 이전 영상에서 분할 결과에서 시드점(Seed Point)을 추출하고 이 시드점을 기준으로 현재 영상을 분할한다. 이전 영상에서 분할된 도로 영역과 현재 영상에서 분할된 결과를 변형된 자카드 계수(Jaccard coefficient)를 이용한 유사도 측정 결과에 따라 다음 영상에서 도로영역을 정제하고 추적한다. 연속적인 입력 영상을 대상으로 실험한 결과는 잡음이 존재하는 영상에서도 도로를 추적하는데 효과적임을 보여준다.

• 수산해양교육연구
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• 제24권6호
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• pp.820-832
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• 2012

This study was investigated to obtain basic data which can be applied to processing of canned seasoned sea mussel. Shell was washed and steamed for 10 min before shucking. Sea mussel meat was seasoned with mixed seasoning sauce(soy sauce 23%, monosodiun glutamate 2%, sorbitol 2%, sesame oil 1%, vinegar 2%, starch syrup 15%, water 55%) for 30 min The seasoned sea mussel 60 g was vacuum packed in RR-90 can and fill with seasoning sauce 30 mL and grape seed oil 30 mL respectively, and then there was 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, texture profile, TBA value, mineral content, sensory evaluation and viable cells count of the canned seasoned sea mussels sterilized with various conditions(Fo 8~12 min) were measured. The same experimental items were also measured during storage. There was no remarkable difference between sterilized conditions and sensual characteristics. The results showed that the product of filled with grape seed oil sterilized at Fo 8 min was the most desirable.

• 한국자원식물학회지
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• 제18권2호
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• pp.309-314
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• 2005

본 연구는 원예 및 조경용 식물로 최근 들어 관심을 받고 있는 옥잠화에 대한 개화습성, 수분 양식 및 결실특성에 대한 기초정보를 얻고자 수행되었다. 옥잠화는 주로 야간에 백색꽃이 개화하는 식물로 개화초기와 개화성기에는 대부분 풍매에 의해 수정되었고, 개화후기로 갈수록 착화 간격이 줄어들고 옥잠화 특유의 향기가 감소하여 풍매에 의한 착협율과 충매에 의한 수정율이 증가하는 것으로 조사되었다. 착협율과 결실율은 방임구 각각에서 $33.3\%$와 $24.3\%$로 나타났으며, 이에 비해 인공교배는 각각 $65.0\%$와 $40.9\%$로 나타나 인공교배가 착협율과 결실율에서 높게 나타났다. 개화기간에 있어서 하루 중 수정율은 개화성기인 $19\;:\;00{\sim}20\;:\;00$시에서 높았으며, 이때의 최적온도는 $25{\sim}28^{\circ}C$ 이었다.