• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.766-771
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• 2016

The pacific oyster Crassostrea gigas has a desirable taste and flavor that differs from those of other fish and shellfish. In order to develop a high value-added product from individually quick-frozen oyster extract (IQFOE), we prepared an oyster granular flavor seasoning (OGS) from IQFOE and characterized its qualities. The OGS was prepared by granular molding and fluidized bed drying with inosine monophosphate (IMP, 0.1%), yeast extract powder (1.4%), tangle extract powder (0.6%), monosodium glutamate (MSG, 5.0%), microcrystalline cellulose (0.6%), lactose (27.5%), salt (33.0%), spray-dried IQFOE (22.5%) as a powdered materials, and IQFOE ($Brix\;25^{\circ}$, 7.0%), soy sauce (0.4%) and water (1.7%) as a liquid materials. The moisture, crude protein, pH and salinity of the OGS were 3.4%, 12.5%, 6.50 and 32.0%, respectively. Especially, the OGS revealed very higher amino-N content (1,856.0 mg/100 g) than that (1,291.2-1,610.2 mg/100 g) of other commercial flavor seasonings. In taste-active compounds, free amino acid contents was 1,359.0 mg/100 g, and major ones were glutamic acid, taurine, hydroxyproline, glycine, lysine, phosphoserine, proline in order. And OGS showed good organoleptic qualities for taste, odor and general preference compared with commercial flavor seasonings on a local market.

• International Commerce and Information Review
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• v.16 no.2
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• pp.131-155
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• 2014

The horse industry is a very large and important part of our national and local economies. As the horse industry which includes agriculture, business, sports, gaming, entertainment, and recreation is recently leads to interests in the local market, it is expected to maximize social and economic effects as a higher value-added industry. In reality, however, the portion of the horse industry is very poor in the entire agricultural industry, and it is prepared under very weak conditions for vitalization due to many restricted factors caused by low awareness and weak competitiveness in the horse industry. Under the circumstances, the paper presents Korean export status of horse industry and suggests the strategies for vitalization of exporting horse-related goods. The results of the study are as follows: Korean government needs to revise the law for export expansion, clarify HS tariff classification of horse-related industry, expand export items and markets, provide the export support policies and support the technical alliance with advanced countries.

• Journal of Satellite, Information and Communications
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• v.7 no.1
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• pp.13-20
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• 2012

Despite of growing concern for developing meteorological satellites, poor investment has been realized to acquire effective and efficient satellite image processing technologies. In this study, not only qualitative exploration on mapping each elementary technology into related industries but quantitative inter-industry analysis induced from Total Cost of Ownership (TCO) of the Korean satellite image processing system were performed. Furthermore, economic assessment has been made by estimating internal rate of return(IRR) for the benefits returned versus TCO of the system. The results showed that agriculture and fisheries industry, tourist and leisure industry, and transportation industry were highly related with the acquisition of the system, and that 9.1 billion won of production-induced effects, 3.3 billion won of value-added-induced effects, and 54 individuals of employment-induced effects were anticipated except for those of directly relevant industries. Even in the pessimistic scenario, 7% of IRR exceeding 5.5% assumed as current public rate was postulated, consequently, the investment was fairly justified.

• Applied Biological Chemistry
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• v.51 no.1
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• pp.6-10
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• 2008

This study was carried out to investigate rheological properties of bread dough by adding hydrocolloids such as arabic gum, pectin and carboxyl methyl cellulose (CMC). 0.2% and 0.5% of each hydrocolloid were added to the dough. Farinograph, pH of dough, extensograph, fermometer and amylograph were analyzed. In farinograph, water absorption rate of dough was increased by adding hydrocolloids and the highest water absorption resulting in 70.8% was shown by adding 0.5% of CMC. Dough development time increased but stability decreased. pH of dough was lowered by adding hydrocolloids and pH of dough with 0.5% of pectin was the lowest. In extensograph, resistance of dough decreased but extensibility increased and R/E value lowered. In fermometer, $CO_2$ gas production increased and dough with 0.2% of CMC showed the largest gas production. In amylograph, initial gelatinization temperature increased by $0.5-1.5^{\circ}C$, but temperature for maximum viscosity was lowered by $1-1.5^{\circ}C$ and maximum viscosity was increased.

• Korean Journal of Agricultural Science
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• v.46 no.3
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• pp.519-527
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• 2019

In Korea, the $6^{th}$ industrialization in the agricultural sector has increased farmers' income and value-added agricultural products. Local governments, including Chungcheongnam-do, as well as the Ministry of Agriculture, Food and Rural Affairs, introduced the $6^{th}$ industrialization to the agricultural sector and operated various programs for the $6^{th}$ industrialization in the agricultural sector. Recently, the capacity of human resources for the $6^{th}$ industrialization in the agricultural sector became one of the important problems which might limit the effect of the $6^{th}$ industrialization in Korea. Chungcheongnam-do introduced an education program in 2018 to improve the capacity of people who work for the $6^{th}$ industrialization in the agricultural sector. However, researchers have rarely studied or discussed the current status of this education program. The aims of this paper were to analyze the current status of the education program for the $6^{th}$ industrialization in the agricultural sector through a survey, frequency analysis and analytical hierarchy process (AHP) and to present a way to improve the effect of the education program. The results of this study are as follows: First, the students in the education program were generally satisfied with the lectures and achieved knowledge and social networking among the students. Second, practical lectures, including practice and field experience, need to be expanded for the students instead of theory lectures. Third, networking between students and experts should be strengthened.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.6
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• pp.632-639
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• 2018

To develop the high-value added seafood products from a regional speciality seafood, the seasoned dried pen shell Atrina pectinata adductor (SDPA) and seasoned smoke-dried pen shell adductor (SSPA) samples were prepared, and their optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SDPA and SSPA samples were produced by thawing of frozen pen shell adductor, and cutting it into 6-7 mm slices, hot-air drying ($60^{\circ}C$, 20 min) or smoking ($110^{\circ}C$, 20 min), seasoning ($4^{\circ}C$, 12 h) with seasoning powder (60% sorbitol, 15% sucrose, 16% salt and 9.0% monosodium glutamate), hot-air drying ($60^{\circ}C$, 3 h), torching, vacuum-packaging in a laminated plastic film bag, heat treating with hot-water ($85^{\circ}C$, 15 min), and cooling. The moisture content of SDPA and SSPA samples was 44.5 and 43.0%, respectively, and the water activity was 0.845 and 0.842. The total amino acids in SDPA and SSPA samples were 20,986.8 and 21,312.4 mg/100 g, respectively, and the major amino acids in both products were aspartic acid, serine, glutamic acid, proline, glycine, alanine, valine, leucine, phenylalanine, lysine and arginine. The primary minerals were Na, S, K and P. Incubating tests indicated that the quality of SDPA and SSPA samples was maintained for 30 days of storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.1
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• pp.1-8
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• 2021

In order to develop value-added low-salt fermented seafood with a long shelf-life, we prepared seasoned low-salt fermented Mideoduck (Styela clava) supplemented with fermentation alcohol (SME). The SME was produced by washing and dewatering shelled Mideoduck, followed by cutting and salting for 24 h at 0℃. The salted Mideoduck was seasoned and fermented with ingredients, including garlic, ginger, monosodium glutamate, red pepper, sesame, sorbitol and sugar, for 7-8 days at 0℃. After adding 3-5% fermentation alcohol, the Mideoduck was packed in a polyester container. The salinity, volatile basic nitrogen, and amino nitrogen content of the SME was 4.5%, 20.9 mg/100 g and 92.0 mg/100 g, respectively. In comparison with the control, the addition of 3-5% fermentation alcohol showed inhibitory effects of decreased freshness, texture degradation, and growth of residual bacteria. Additionally, the SME had good storage stability and organoleptic qualities when stored at 4±1℃ for 40 days. Therefore, it is suitable for commercialization as a seasoned low-salt fermented product with a long shelf-life. The total amino acid content of the SME was 11,774.5 mg/100 g, majorly comprising glutamic acid, aspartic acid, lysine, arginine, and leucine, and the free amino acid content was 506.4 mg/100 g, majorly comprising hydroxyproline, taurine, and glutamic acid.

• Journal of Microbiology and Biotechnology
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• v.32 no.11
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• pp.1485-1495
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• 2022

The development of a yeast strain capable of fermenting mixed sugars efficiently is crucial for producing biofuels and value-added materials from cellulosic biomass. Previously, a mutant Pichia stipitis YN14 strain capable of co-fermenting xylose and cellobiose was developed through evolutionary engineering of the wild-type P. stipitis CBS6054 strain, which was incapable of co-fermenting xylose and cellobiose. In this study, through genomic and transcriptomic analyses, we sought to investigate the reasons for the improved sugar metabolic performance of the mutant YN14 strain in comparison with the parental CBS6054 strain. Unfortunately, comparative whole-genome sequencing (WGS) showed no mutation in any of the genes involved in the cellobiose metabolism between the two strains. However, comparative RNA sequencing (RNA-seq) revealed that the YN14 strain had 101.2 times and 5.9 times higher expression levels of HXT2.3 and BGL2 genes involved in cellobiose metabolism, and 6.9 times and 75.9 times lower expression levels of COX17 and SOD2.2 genes involved in respiration, respectively, compared with the CBS6054 strain. This may explain how the YN14 strain enhanced cellobiose metabolic performance and shifted the direction of cellobiose metabolic flux from respiration to fermentation in the presence of cellobiose compared with the CBS6054 strain.

• Journal of agriculture & life science
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• v.51 no.2
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• pp.47-59
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• 2017

The objectives of this study were to select the seeds of Cucurbitaceae and Solanaceae genotypes in terms of superior with bioactive compounds content and to inform sophisticated data for developing the high value-added products. We evaluated to aspects of the antioxidant activity, polyphenol content, and flavonoid contents in seeds from two vegetable family. We used in the Cucurbitaceae(watermelon, squash, bitter gourd, and sponge gourd) and Solanaceae(hot pepper, sweet pepper, and egg plant) the total 408 genotypes. In Cucurbitaceae, polyphenol content of watermelon and squash genotypes were ranged 19.9-343.8 and $6.1-81.2mg{\cdot}100g^{-1}\;DW$, respectively. The polyphenol content of watermelon genotypes was 12% among all genotypes over $160mg{\cdot}100g^{-1}\;DW$. The mean of flavonoid content in watermelon and squash genotypes represented 80 and $41.3mg{\cdot}100g^{-1}\;DW$, respectively. In Solanaceae, flavonoid content of hot pepper genotypes was ranged $64.4-472.5mg{\cdot}100g^{-1}\;DW$, with an average of $165.0mg{\cdot}100g^{-1}$. The 23 hot pepper genotypes were classified over 90% antioxidant activity. The antioxidant activity of sweet pepper was ranged 35.9-90.3%, and 23% of all genotypes represented 82% antioxidant activity. The polyphenol and flavonoid content of egg plant was ranged $38.1-642.0mg{\cdot}100g^{-1}\;DW$ and $14.2-1217.0mg{\cdot}100g^{-1}\;DW$, respectively. In addition, we selected that 8 egg plant with the superior genotypes for antioxidant activity, polyphenol, and flavonoid content. Results revealed that there was significant variation of antioxidant activity and bioactive compounds contents in both vegetable famaily. In addition, we suggested that selected genotypes seeds with high contain bioactive compounds will be more efficiency to develop natural value-added products.