• Korean journal of food and cookery science
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• v.28 no.4
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• pp.399-405
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• 2012

This study was carried out to investigate the effect of safflower seed powder on the physicochemical characteristics of ground pork during refrigerated storage. Three types of ground pork were evaluated: 20% pork fat added (PF, control), 10% pork fat and 10% added safflower seed powder (PFS), and 20% added safflower seed powder (SS). The pH increased during storage, but decreased after 10 days of the storage (p<0.05). The pH was lower in PFS and SS than that in PF after 10 days of storage (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values increased with longer storage period (p<0.05), and those of PF, PFS and SS were 1.186, 0.686 and 0.577 mg MA/kg, respectively, after 10 days of storage. The $L^*$ values for external color of PF and PFS decreased (p<0.05), but that of SS was not significantly different after a longer storage period. The $a^*$ values decreased (p<0.05), but the $b^*$ values were not significantly different with longer storage period. The $L^*$ values for internal color of PFS and SS decreased (p<0.05), but that of PF was not significantly different with longer storage period. The $a^*$ value of PF decreased (p<0.05), but that of SS increased with longer storage period. The $b^*$ value decreased (p<0.05), but those of PFS and SS were not significantly different with longer storage period. Water holding capacity decreased with longer storage period, and that of SS was the highest (p<0.05). Cooking loss of PFS and SS was not significantly different with longer storage period, and that of PF was the highest (p<0.05). The reduction in diameter of the samples was not significantly different with longer storage period, and that of PF was the highest (p<0.05). Hardness and chewiness of samples increased, but springiness and cohesiveness decreased with longer storage period (p<0.05). Replacing animal fat with safflower seed powder was effective and may be useful as an innovative meat product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.137-144
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• 2015

Kyejang is a Korean traditional beverage manufactured from medicinal plants and fruits using honey, sugar, or starch in cold water. In this study, cinnamon-containing kyejang, which is a type of beverage Jang, was reproduced based on Imwonsibyukji's method published in 1827 in the Korean literature. Kyejang made by nuruk, cinnamon, and medicinal plants was prepared at various temperatures and periods. Kyejang was assayed for physiochemical properties (pH and acidity), contents of metabolites (organic acids, sugars, and amino acids), and sensory characteristics (aroma and taste). During fermentation, content of organic acids (e.g. lactic acid, acetic acid, and shikimic acid) increased, which lowered pH, increased acidity, and increased intensity of sour taste. In the case of free sugars, fructose and maltose levels decreased while glucose and mannitol levels increased during fermentation periods, and sweetness decreased. The main amino acid in kyejang was tryptophan, followed by asparagine, proline, and arginine. The sensory evaluation score of overall preference was highest for kyejang which was fermented at $20^{\circ}C$ for 3 days. The results will be provide the basic data of fermentation conditions for standardized manufacturing process of kyejang.

• Journal of agriculture & life science
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• v.45 no.5
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• pp.81-89
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• 2011

This study was carried out to investigate changes in physicochemical and sensory properties of cooked sausages replaced sodium chloride (NaCl) to potassium chloride (KCl) or magnesium chloride ($MgCl_2$) during storage for 30 days under $4^{\circ}C$. All sausages were prepared with different combination of salts as follow; CTL (1.5% NaCl), KCL (0.9% NaCl+0.6% KCl), MCL (0.9% NaCl+0.6% $MgCl_2$), KML (0.9% NaCl+0.3% KCl+0.3% $MgCl_2$) and PST (1.5% PanSalt). Among sausages moisture content in KML was the highest (p<0.05). Lightness and redness in CTL were lower than those of other treatments, but MCL and KML containing $MgCl_2$ showed higher CIE $L^*$ and $a^*$ values than CTL. The pH in CTL was the highest during storage, however, no significant difference was determined between two treatments, MCL and KML (p>0.05). Crude fat content and water holding capacity (WHC), hardness and cohesiveness of MCL sausages were higher than those of CTL. In sensory characteristics of cooked sausages, saltness in MCL was the lowest during 10 and 20 days of storage (p<0.05). Yellowness in PST was lower than other treatmeants. Gumminess and chewiness of texture property of sausages from MCL and KML were higher than CTL. The results indicate that the replacement of NaCl by KCl improved texture, but meat color was not improved as expected. In contrast, the replacement of NaCl by $MgCl_2$ enhanced color, texture and WHC, whereas partial replacement of NaCl by $MgCl_2$ must reduce bitter taste as compared to sausages manufactured with a NaCl only. Therefore, $MgCl_2$ may be a salt replacing NaCl in cooked pork sausages.

• Korean Journal of Remote Sensing
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• v.26 no.2
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• pp.65-73
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• 2010

To observe and analyze the characteristics of cloud and precipitation properties, the Cloud physics Observation System (CPOS) has been operated from December 2003 at Daegwallyeong ($37.4^{\circ}N$, $128.4^{\circ}E$, 842 m) in the Taebaek Mountains. The major instruments of CPOS are follows: Forward Scattering Spectrometer Probe (FSSP), Optical Particle Counter (OPC), Visibility Sensor (VS), PARSIVEL disdrometer, Microwave Radiometer (MWR), and Micro Rain Radar (MRR). The former four instruments (FSSP, OPC, visibility sensor, and PARSIVEL) are for the observation and analysis of characteristics of the ground cloud (fog) and precipitation, and the others are for the vertical cloud characteristics (http://weamod.metri.re.kr) in real time. For verification of CPOS products, the comparison between the instrumental products has been conducted: the qualitative size distributions of FSSP and OPC during the hygroscopic seeding experiments, the precipitable water vapors of MWR and radiosonde, and the rainfall rates of the PARSIVEL(or MRR) and rain gauge. Most of comparisons show a good agreement with the correlation coefficient more than 0.7. These reliable CPOS products will be useful for the cloud-related studies such as the cloud-aerosol indirect effect or cloud seeding. The visibility value is derived from the droplet size distribution of FSSP. The derived FSSP visibility shows the constant overestimation by 1.7 to 1.9 times compared with the values of two visibility sensors (SVS (Sentry Visibility Sensor) and PWD22 (Present Weather Detect 22)). We believe this bias is come from the limitation of the droplet size range ($2{\sim}47\;{\mu}m$) measured by FSSP. Further studies are needed after introducing new instruments with other ranges.

• Journal of The Geomorphological Association of Korea
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• v.19 no.3
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• pp.1-22
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• 2012

The classification scheme of estuaries can be divided into two categories: qualitative classification based on geomorphic characteristics and quantitative classification based upon the physical properties of water body. While simple and intuitive scheme of the former is difficult to quantify, the latter is not easy to apply due to the lack of data. A classification scheme based on morphological convergence is very promising because it only requires easily accessible data such as width and depth of channels, as well as it can characterize estuaries in terms of tidal propagation. Thus, this paper examines the classification scheme based on estuarine morphological convergence using depth and width data obtained from 19 major Korean estuaries. Morphological convergence for each estuary was estimated with the estuarine length, width and depth data to get the convergence parameters, which includes the degree of funneling ${\nu}$ and the dimensionless estuarine length $y_0$. The transfer function ${\xi}({\nu},ky)$ is then deduced analytically from 1D depth-integrated hydrodynamic momentum equation and continuity equation for estuarine shapes. Tidal response of each estuary is finally calculated using ${\nu}$, $y_0$ and ${\xi}({\nu},ky)$ for comparison and classification. The 19 Korean estuaries were classified into three groups: tidal amplitude-dominated estuaries with standing wave-like tidal response (group 1), current-dominated estuaries with progressive wave-like tidal response (group 2), and the intermediate group (group 3) between groups 1 and 2. The sensitivity analysis revealed that uncertainties in determining the estuarine length can have a critical effect upon the results of classification, which indicates that the reasonable determination of the estuarine length is of critical importance. Once the estuarine length is feasibly determined, depth-convergence can be neglected without any negative effect on the classification scheme, which has an important ramification on the wide applicability of the classification scheme.

• 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.

• Food Science and Preservation
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• v.14 no.2
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• pp.148-153
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• 2007

The chemical components of flesh persimmon flowers (petal and calyx), and the qualify of hot-water extracts (teas) prepared from powders of these flower parts, were investigated In flesh petal and calyx, the contents of moisture, crude protein, crude lipid, and carbohydrate were 84.8% 0.4% 0.3% and 13.7% respectively. The values were not significantly different when the two tissues were compared. In petal and calyx respectively, the crude ash values were 0.5% and 1.1% of flesh weights, the vitamin C content were 192.3mg% and 392.7ng%, the flavonoid levels were 98.4 mg% and 355.2mg% and the carotenoid content were 0.8mg% and 3.8mg%. Hot air and freeze drying methods applied to petals, prior to powder preparation, did not affect the levels of soluble solids or soluble annins. Extract from calyx had higher L values, higher ${-\alpha}$ values, more soluble tannins, greater 1,1-diphenyl-2-picrylhy-drazylradical-scavenging activities, me lower pH values, than did exracts from petal. Fructose and glucose were higher in petal extract than in calyx extract, but sucrose was higher in calyx extracts. Extract of freeze-dried powdered petals had significantly higher free sugar levels than did exracts from petals dried with hot air. The major organic acids in extracts were citric acid, oxalic acid, and malic acid. The levels of organic acids were inversely related to free sugar levels in all flower parts and after all drying methods tested. Sensory tests of aroma, taste and overall acceptability yielded scores above medium for all teas, regardless of the flower part powdered, or the drying method used. The results show that the petal and calyx of persimmon may be used to make tea and perhaps other foods.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.1
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• pp.21-28
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• 2009

Detailed information on soil characteristics is of great importance for the use and conservation of soil resources that are essential for human welfare and ecosystem sustainability. This paper introduces soil inventory of Korea focusing on national soil database establishment, information systems, use, and future direction for natural resources management. Different scales of soil maps surveyed and soil test data collected by RDA (Rural Development Administration) were computerized to construct digital soil maps and database. Soil chemical properties and heavy metal concentrations in agricultural soils including vulnerable agricultural soils were investigated regularly at fixed sampling points. Internet-based information systems for soil and agro-environmental resources were developed based on 'National Soil Survey Projects' for managing soil resources and for providing soil information to the public, and 'Agroenvironmental Change Monitoring Project' to monitor spatial and temporal changes of agricultural environment will be opened soon. Soils data has a great potential of further application in estimation of soil carbon storage, water capacity, and soil loss. Digital mapping of soil and environment using state-of-the-art and emerging technologies with a pedometrics concept will lead to future direction.

• Korean Journal of Breeding Science
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• v.41 no.2
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• pp.130-136
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• 2009

"Hanbaek", a white winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross "Shan7859/Keumkang"//"Guamuehill" during 1996. "Hanbaek" was evaluated as "Iksan314" in Advanced Yield Trial Test in 2005. It was tested in the regional yield trial between 2006 and 2008. "Hanbaek" is an awned, semi-dwarf and hard winter wheat, similar to "Keumkang" (check cultivar). The heading and maturing date of "Hanbaek" were similar to that of "Keumkang". Culm and spike length of "Hanbaek" were 89 cm and 9.0 cm, which longer culm length and spike length than "Keumkang" (80 cm and 7.9 cm, respectively). "Hanbaek" had lower test weight (797 g) and higher 1,000-grain weight (47.7 g) than "Keumkang" (813 g and 44.9 g, respectively). "Hanbaek" showed resistance to winter hardiness and susceptible to pre-harvest sprouting, which lower withering rate on the high ridge (4.4%) and higher rate of pre-harvest sprouting (47.9%) than "Keumkang" (21.9% and 30.4%, respectively). "Hanbaek" had similar flour yield (74.4%) to "Keumkang" (74.1%) and higher ash content (0.45%) than "Keumkang" (0.42%). "Hanbaek" showed lower lightness (89.13) and similar redness and yellowness (-0.87 and 10.93) in flour color than "Keumkang" (90.02, -1.23 and 9.28, respectively). It showed similar protein content (12.8%) SDS-sedimentation volume (63.0 ml) and gluten content (10.8%) to those of "Keumkang" (11.9%, 62.3 ml and 10.2%, respectively). It showed lower water absorption (59.6%) and mixing time (3.8 min) in mixograph and higher fermentation volume (1,350 ml) than those of "Keumkang" (60.6%, 4.7 min and 1,290 ml, respectively). Amylose content and pasting properties of "Hanbaek " were similar to those of "Keumkang". "Hanbaek" showed same compositions in high molecular weight glutenin subunits (HMW-GS, 2*, 13+16, 2+12), granule bound starch synthase (Wx-A1a, Wx-B1a, and Wx-D1a) and puroindolines (Pina-D1a/Pinb-D1b) compared to "Keumkang". "Hanbaek" showed lower hardness (4.22N) and similar springiness and cohesiveness of cooked noodles (0.94 and 0.63) to those of "Keumkang" (4.65N, 0.93 and 0.64, respectively). Average yield of "Hanbaek" in the regional adaptation yield trial was 5.98 MT/ha in upland and 5.05 MT/ha in paddy field, which was 8% and 6% higher than those of "Keumkang" (5.55 MT/ha and 4.77 MT/ha, respectively). "Hanbaek" would be suitable for the area above the daily minimum temperature of $-10^{\circ}C$ in January in Korean peninsula.

• Food Engineering Progress
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• v.15 no.4
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• pp.404-412
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• 2011

The purpose of this study is to prepare extruded rice flours suitable for baking rice cookies. The extruded rice flours were prepared at 100 and 130$^{\circ}C$ temperature and 25 and 27% moisture content in a co-rotating twin screw extruder. The rice extrudates were dried at 100$^{\circ}C$ for 18 hr and subsequently ground into the fine flour. Characteristics of the extruded rice flours were examined by rapid visco analysis, hydration property analysis, differential scanning calorimetry (DSC), and in vitro digestion test. Water absorption, solubility, and swelling power of all extruded rice flours were higher than those of native rice flour. DSC analysis showed that native rice flour had a peak at about 65$^{\circ}C$ while all extruded rice flours did not show any peaks since they were already gelatinized during the extrusion proess. Viscosity of the extruded rice flours decreased with increasing temperature and lowering moisture content in the extrusion proess. The extruded rice flours prepared at 130$^{\circ}C$ exhibited lower viscosity than those prepared at 100$^{\circ}C$. The operating temperature of the extrusion proess was critical for the starch digestion in vitro. The extruded rice flours prepared at 130$^{\circ}C$ showed a rapid decrease in digestible starch content while an increased level of slowly digestible starch content was observed compared to those treated at 100$^{\circ}C$ in the extruder. Cookies were prepared with a mixture of wheat flour and extruded rice flours at the ratio of 7 to 3. The cookies made with the extruded rice flours had lower spread factor and darker yellow color than those prepared with wheat flour only. Hardness of the extruded rice flour-added cookies was similar to that of the wheat flour cookie whereas their overall acceptance was better. Therefore the rice cookies partially supplemented with extruded rice flours may have a potential as early childhood foods which require soft texture and allergy reduction.