• 한국식품저장유통학회지
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• 제10권3호
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• pp.401-405
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• 2003

The antibiotic and antioxidant effect of botanical antimicrobial agent-citrus product(BAAC) prepared from citrus fruits were investigated by using fishmeats made from pollack and ascidian fillet. We inoculated Salmonella typhi into fishmeats that were aferwards treated with BAAC varying the concentration level (50-500ppm) including the control not-treated with BAAC. While specimens were stored at 5$^{\circ}C$ for designated period, we measured changes of total number of bacteria, peroxide level and textural properties. In addition, we performed organoleptic examination, focusing on appearance, texture and odor for fishmeats treated with BAAC and stored for designated period. For pollack and ascidian fishmeats, the initial total number of bacteria were 3.7${\times}$l0$^4$CFU/g and 7.5${\times}$l0$^4$CFU/g, respectively. After they were treated with 250 ppm of BAAC solution and stored for 5 days at 5$^{\circ}C$, the figures reduced to 2.5${\times}$l0CFU/g and 8.4${\times}$10CFU/g. No bacteria were found in fishmeats treated with above 500 ppm of BAAC, which remarkably proved antibiotic effect of BAAC solution. Furthermore, all the BAAC-treated specimens exhibited notable antioxidant effect. Fishmeats which were previously treated with 500 ppm of BAAC solution and stored for 30 days at 5$^{\circ}C$, showed the lower peroxide level of 16.5 meq/kg than 68.9 meq/kg in the control of pollack and 21.2 meq/kg than 80.7 meq/kg in the control of ascidian. In the results of texture and organoleptic evaluation we could also observe good effects of BAAC on maintaining the freshness of fisher products.

• 대한본초학회지
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• 제27권6호
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• pp.139-145
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• 2012

Objectives : This study aimed to investigate value differences among Gastrodiae Rhizoma samples(GM, GC, G1, G2 and G3) in various characteristics as well as to provide basic guideline for various processes such as steaming and drying of Gastrodiae Rhizoma. Methods : Gastrodiae Rhizoma were steamed and dried at different temperature and times. They were divided into samples (GM; cultivated, steamed and dried in Muju, GC; cultivated and dried in China, G1; steamed and dried at $55^{\circ}C$ for 60 hours, G2; steamed and dried at $55^{\circ}C$ for 120 hours, G3; steamed and dried at $70^{\circ}C$ for 120 hours) for experiment. They were extracted using water, freeze dried and powdered to analyze gastrodin content, antioxidant activity and sensory evaluation. Results : Proximate composition and the amount of free sugars of Gastrodiae Rhizoma had a little bit differences. Phenolic and flavonoid content of samples were increased by increasing drying temperature and times. Gastrodin content had different values by drying method and G3 was the highest in comparison with others. Increasing drying times led to a increasing in radical and nitrate scavenging activity in samples. Regarding to sensory evaluation, G3 was selected as the best sample according to its highest hedonic score mean (6.11/7) among all samples for appearance, color, flavor, overall acceptability. Conclusions : The results indicated that G3 sample was effective in views of antioxidant activity, gastrodin content and sensory characteristics. Moreover, Gastrodiae Rhizoma cultivated in Korea were investigated with higher antioxidant activity, gastrodin content and sensory characteristics than those cultivated in China.

• 한국의류학회지
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• 제46권3호
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• pp.424-435
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• 2022

Aesthetic impression, structural stability, functionality during exercise, freedom of movement and physiological suitability should be considered when developing aquarobic wear for middle-aged women. We conducted a visual evaluation of the commercial aquarobic wear of the five brands (ARENA, TURN, RALLY, RENOMA and ELLE) with the highest market share and selected three items: one-piece type (OPT); two-piece type (TPT) and whole-body type (WBT). These are the most worn types of aquarobic wear for each brand. The G4 showed the best results in appearance evaluation of the shoulder strap width, front neckline, armhole line, side hip line and short pants length in the OPT category. The TPT had better ratings as the shoulder strap was located in the center of the shoulder, and the front and the back necklines were not too deep. The five items of WBT clothing received similar ratings for each element, so it is considered that the advantages are evenly distributed. No single design was a clear favorite. Based on the above results, continuous research on the development of aquarobic wear that is more suitable and preferable for middle-aged women should be conducted.

• 한국의류학회지
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• 제25권1호
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• pp.91-102
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• 2001

The purpose of this study is to suggest a individually fitted slacks pattern in order to help ourselves prepared for the days of the order-based production like the EC in the apparel industry. A pattern was designed to make the personal fit improved based on the present study and the analysis of the measurements and the body shapes. The main characteristics of this newly designed slacks pattern are as follows. To improve fitting, the pattern requires more detailed data such as front and back waist arc, front and back hip arc, hip depth, the gradient of hip. And for personal fitted pattern, knee girth was established in the proportion to the hip girth and the crotch curve was adjusted to the measurements after drawing and the side seam curve was changed according to the front hip type and the ease in waist and hip was established by the percentage. Slacks pattern was developed into an automatic drafting program. Through the sensory evaluation for the appearance and moving fitness, newly designed slacks pattern was turned out to be improved in personal fit espacially for the body type out of the average.

• 대한인간공학회지
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• 제21권1호
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• pp.67-80
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• 2002

An efficient torso pattern has been developed to cope with the future trend of order-based, individualized production like the E.C.(Electronic Commerce) in the apparel industry, and to make a database foundation of automatic garment pattern drafting. For this purpose, a non-contact three-dimensional anthropometric measurement system was used to provide a lot of accurate body data for better individual fit, and an automatic pattern drafting system that can easily generate various size patterns and construct a pattern database has been developed too. The subjects of this research were 18 to 24 year-old women whose data had been gathered through the Korean national investigation of anthropometry for industrial standards in 1997 and various body shapes were analyzed by the measurements. And a special software system has been developed to verify the validity of newly proposed drawing rules. The results of sensory evaluation for appearance and moving fitness of the new torso pattern showed a significant improvement in individual fit even for the figures with large deviation from standard shape compared with the results of the traditional one.

• 원예과학기술지
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• 제33권1호
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• pp.124-132
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• 2015

Echinacea purpurea (L.) Moench (purple cone flower) is an important medicinal plant; it can enhance immunity, relieve pain, and reduce inflammation, and also has hormonal, antiviral, and antioxidant effects. Adventitious root biomass of Echinacea purpurea was produced in commercial-scale bioreactors for use as a dietary supplement in the food industry and in traditional medicine. Biosafety and toxicological evaluations of tissue-cultured Echinacea purpurea adventitious roots (TCEPARs) were performed. Reverse mutation and chromosomal aberration tests showed no significant mutagenicity. Furthermore, repeated four-week oral dose tests performed in Sprague-Dawley rats did not show any notable changes in the general behavior of the rats, in the gross appearance of their internal organs, or in their mortality rate. There were no differences between the control group and the treatment group in parameters such as absolute body weight, hematology, blood chemistry, and absolute and relative organ weights. These findings indicate that TCEPARs are safe and nontoxic when consumed at an average dietary level and can be used as raw material for traditional medicine and the food industry.

• 한국식품과학회지
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• 제53권4호
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• pp.391-398
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• 2021

As global interest in herbal medicines has increased, the adulteration of herbal medicines has become a critical safety issue. Adulteration with dyes to improve the appearance of low-quality products is of particular concern. This study aimed to develop a high-performance liquid chromatography (HPLC) method to detect dyes added as adulterants to Phellodendron. Samples were analyzed on a C18 column using 50 mM ammonium acetate and acetonitrile as the mobile phase. All calibration curves showed good linearity (r² ≥0.9999) over the five-point concentration range (1-50 mg/kg). Limit of detection ranged from 0.04-0.35 mg/kg, and limit of quantification ranged from 0.11-1.07 mg/kg. The repeatability and reproducibility for these measurements were 94.2-103.3% and 96.6-103.8% for accuracy and 0.14-2.28 RSD (%) and 0.80-2.37 RSD (%) for precision. Moreover, the measurement uncertainty of the low, medium, and high concentrations for 10 dyes was considered. Thus, this HPLC method is suitable for detecting color adulteration of Phellodendron.

• 한국축산식품학회지
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• 제44권2호
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• pp.269-283
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• 2024

Cultured meat is one of the research areas currently in the spotlight in the agricultural and livestock industry, and refers to cells obtained from livestock that are proliferated and differentiated and processed into edible meat. These cell-cultured meats are mainly studied at the lab-scale by culturing them in flasks, and for commercial use, they are produced using scaffolds that mimic cell supports. Scaffolds are broadly divided into fiber scaffolds, hydrogels, and micro-carrier beads, and these are classified according to processing methods and materials. In particular, a scaffold is essential for mass production, which allows it to have appearance, texture, and flavor characteristics similar to meat. Because cultured meat is cultured in a state where oxygen is blocked, it may be lighter in color or produce less flavor substances than edible meat, but these can be compensated for by adding natural substances to the scaffolds or improving fat adhesion. In addition, it has the advantage of being able to express the texture characteristics of the scaffolds that make up the meat in various ways depending on the materials and manufacturing methods of the scaffolds. As a result, to increase consumers' preference for cultured meat and its similarity to edible meat, it is believed that manufacturing scaffolds taking into account the characteristics of edible meat will serve as an important factor. Therefore, continued research and interest in scaffolds is believed to be necessary.

• 한국식품조리과학회지
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• 제16권6호
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• pp.663-669
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• 2000

기능성 산형 음료의 산도는 번데기 동충하초 음료가 0.52로 가장 높았으며 감잎과 솔잎음료가 0.19로 가장 낮았다. 산형 음료의 pH는 동충하초 음료가 가장 낮았으며 코코아 음료가 3.12로 가장 높았다. 당도는 코코아 음료가 5.8로 가장 낮았으며 눈꽃 동충하초 음료가 10.3으로 높게 나타났다. 관능검사에서 외관의 색상(color)은 홍차 음료가 6.5로 가장 강하게 나타났으며, 탁도(turbidity)는 코코아가 가장 높았다. 달콤한 향(sweet odor)은 홍차, 감잎차 음료 순으로 높게 나타났으며, 새콤한 향(acidic odor)은 코코아 음료가 6.3으로 가장 강하게 나타났다. 단맛(sweetness taste)은 감잎차 음료가 5.6으로 가장 달다고 평가했으며, 신맛(sourness taste)과 떫은 맛(astringent taste)은 눈꽃 동충하초 음료가 가장 높게 나타났다. 외관(appearance)의 기호도, 향(odor)의 기호도, 맛(taste)의 기호도, 전반적인(overall) 기호도 모두 감잎차 발효 음료가 가장 높은 선호도를 보였으며, 솔잎음료, 쑥 음료 순으로 유의한 차이를 나타내었다(p<.001). 구매의사 면에서도 감잎차 >솔잎 >쑥 음료 순으로 나타나 구매의사가 높았다(p<.001). 색도는 홍차 발효 음료의 명도(L)가 가장 낮았으며, 솔잎 발효음료의 명도(L)가 가장 높게 나타났다. 반면 적색도(a)와 황색도(b)는 홍차발효음료가 가장 높았다. 관능검사와 기호도 항목간의 상관관계에서 달콤한 향, 단맛, 마신 후의 구매의사가 높을수록 선호하는 경향을 보였다. 색도 측정과 관능검사간의 상관관계는 명도가 높을수록 외관의 기호도가 좋았으며, 적색도와 황색도가 높을수록 탁도와 외관의 기호도는 낮게 평가되었다. 이화학적 특성과 관능검사간의 상관관계에서는 pH가 낮을수록 산도는 높을수록 선호도가 낮게 평가되었으며, 당도는 달콤한 향과 정의 상관관계를 보였다. 이상의 결과 감잎차, 솔잎, 쑥 발효음료가 가장 수용도가 높아 기능성 음료로서의 상품화가 가능하겠으며, 음료 제조시 pH가 낮고 산도가 높은 음료는 당을 좀 더 첨가하여 신맛을 감소시킬 필요가 있다고 사료된다.

• 한국식품조리과학회지
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• 제30권3호
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• pp.271-277
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• 2014

국내 쌀 소비확대를 위하여 가공용으로 재배 육성된 5개의 쌀 품종인 하이아미, 삼광, 고아미, 세계진미, 설갱을 이용하여 떡복이용 떡의 제조 적성에 적합한 쌀 품종을 파악하고자 쌀가루의 일반성분, 수분결합력, 수분흡수율, 호화특성을 조사하고, 쌀 품종별로 떡볶이 떡을 제조하여 물성 및 관능적 특성을 조사하였다. 쌀 품종별 일반성분을 측정한 결과 수분이 14.13-17.78%, 조단백질이 4.43-7.68%, 조지방이 0.45-1.84%, 조회분이 0.37-0.85%로 나타났다. 특히, 고아미는 수분, 조지방 및 조회분 함량이 가장 높았고 세계진미는 조단백질함량이 가장 높게 나타났다. 수분결합력은 고아미가 하이아미, 삼광, 세계진미 및 설갱에 비하여 높은 것으로 나타났다. 수침시간에 따른 수분흡수율은 수침 초기에 흡수속도가 높았으며 수침 3시간까지는 완만하게 증가하다가 그 이후에는 거의 변화가 없어 평형에 도달하였다. 쌀 품종별 떡볶이 떡의 관능적 특성의 전반적인 기호도에서 세계진미 > 설갱 > 삼광 > 하이아미 > 고아미 순으로 선호하는 것으로 나타났다. 쌀 품종별 떡볶이 떡 제조 시 부드러워 식감이 좋은 품종으로는 세계진미, 설갱, 삼광, 하이아미 순이었다. 반면 조직이 단단하고 아밀로스 함량이 높은 고아미는 부적합한 품종으로 나타났다.