• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.496-502
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• 2005

The chemical properties and nitrite scavenging ability were analyzed which on a citron (Citrus junos) of 4 kinds purchased in different regions [Namhae (I, II), Tongyoung and Koheung] in Korea. Four kinds of organic acids were determined. Citric acid contents in flesh and peel of citron were $10.2\pm0.14\~17.7\pm0.17\;g/100g$. The organic acid content was the highest in citron purchased from Koheung. Total mineral content in citron was in a range of $2,844.3\~4,022.4$ mg/100 g, the potassium content was the highest in the range of $1,332.4\pm2.31\~2,308.5{\pm}3.25\;mg/l00g$. The major free amino acid from citron were proline, asparagine and glutamic acid. And the highest in peel of citron purchased from Tongyoung by 326.9 mg/100 g. However, the kinds and contents of chemical components in citron were somewhat different among various regions. The electron donating ability using DPPH method of citron juice was more than $80.0\%$ at the concentration of $0.1\~0.2\%$ and it was stronger by increased the juice concentration in the reaction mixture. SOD-like activity showed $10.2\pm0.50\~20.1\pm0.77\%$ at the concentration of $0.01\~0.2\%$. The nitrite scavenging ability was pH and sample concentration dependent. It was the highest at the pH 1.2 and more than $73\%$ in $0.1\~0.2\%$ citron juice. On the contrary in all concentration of added citron juice lower than $27\%$ at pH 4.2.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.752-760
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• 2015

Effects of maltogenic amylase on textural properties of dough and quality characteristics of white pan bread were investigated. White pan bread was prepared with four different levels of maltogenic amylase contents (M-1: 0.048 U/g, M-2: 0.060 U/g, M-3: 0.072 U/g, M-4: 0.084 U/g). The setback by amylograph for the control was $480.0{\pm}12.25$ Brabender Unit (B.U.) while M-4 showed the a setback of $215.0{\pm}5.00B.U.$ The absorption, mixing tolerance index, and stability by farinogram were not significantly different (P>0.05) for across all treatments. The area under the curve (135 min) by extensogram was higher than all samples. The texture profile analysis results showed that there was significant decreasing in hardness for the maltogenic amylase infused bread (P<0.05). M-3 and M-4 showed higher springiness and cohesiveness but lower hardness than control over 1 to 3 days, indicating possibly extended shelf-life. Imaging scan showed that air cell size less than $0.4mm^2$ for the control and M-4 were at rates of 94.90% and 95.70%, respectively. For sensory evaluation, M-3 and M-4 showed higher intensities than the control for taste, flavor, texture, mouthfeel, and moistness quality. These results imply that the quality of white pan bread could be improved by adding maltogenic amylase without the use of chemical additives.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.644-651
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• 2012

We have investigated the effect of lard fraction extracted with supercritical carbon dioxide (SC-$CO_2$) on the flavor enhancement of maillard reaction product (MRP) based meat flavors. MRP based meat flavors were prepared with low glutamic acid (Glu) hydrolyzed wheat gluten (NaCl concentration: 7.61%(w/v)), ribose, cysteine, garlic juice powder, protease-digested Lentinus edodes powder and lard fractions extracted with SC-$CO_2$. Lard was extracted with SC-$CO_2$ at each of three temperatures (40, 60, and $80^{\circ}C$) and at each of four pressures (30, 40, 50, and 60 MPa). Obtained lard SC-$CO_2$ fractions and MRP based meat flavors with those fractions were analyzed for their total yield, aroma pattern by SMart nose system, and sensorial properties. The extraction yield had no difference as temperature increased from $40^{\circ}C$ to $60^{\circ}C$ and even decreased at $80^{\circ}C$. However, increase in pressure level at $40^{\circ}C$ drastically increased the extraction yield. The aroma patterns of raw lard and lard SC-$CO_2$ fractions with 30 MPa were significantly discriminated from those of SC-$CO_2$ lard fractions extracted with higher pressure by SMart nose system. Aroma pattern of MRP based meat flavors with higher pressure extracted lard fractions also showed significant difference through pattern analysis by the SMart nose system. The MRP based meat flavor with lard SC-$CO_2$ fractions at 50 and 60 MPa were described as less sulfuric, less pungent, and more balanced in roasted meat and sweet attributes from sensory evaluation.

• Korean Journal of Environmental Biology
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• v.37 no.4
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• pp.749-758
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• 2019

The aim of this study is to provide a scientific basis for decision making regarding environmental damage in case of future chemical accidents by evaluating the ecotoxicity of 4 substances requiring preparation for accidents. For this purpose, acute and chronic toxicities of nitric acid, sulfuric acid, hydrogen peroxide, and ammonia solution, which can change the physical and chemical properties of soil to Paronychiurus kimi(Collembola) were investigated. The pH of artificial soil spiked with a series of test chemical concentrations was also measured. The pH of soil spiked with 10,000 mg kg^-1 of soil nitric acid, sulfuric acid, hydrogen peroxide, and ammonia solution were 2.86, 2.72, 7.18 and 9.69, respectively. The 28-d LC₅₀ of nitric acid, sulfuric acid, hydrogen peroxide and ammonia solution were 2,703, 5,414, 3,158 and 859 mg kg^-1 soil dry wt., respectively and 28-d EC₅₀ were 587, 2,148, 1,300 and 216 mg kg^-1 soil dry wt., respectively. These results indicated that the mortality and juvenile production of P. kimi were influenced by not only the soil pH but also by the reduced organic content and products produced by the reaction of soil with the tested chemicals. Given the fact that most substances requiring preparation for accidents can change soil characteristics, assessment and restoration methods that take into account changes in soil properties are needed for accurate decision making after chemical accidents.

• Journal of Animal Science and Technology
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• v.55 no.3
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• pp.203-210
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• 2013

The present study was undertaken to investigate the effects of the decreased carcass grade due to overweight on meat quality traits of the loin and belly. Out of 500 carcasses from 85- to 150-kg market pigs, seven average-size $1^+A$ carcasses, seven 1A and twelve 1B carcasses almost weighing the upper limits allowed for the A (95 kg) and B (99 kg) grades, respectively, and 12 1B carcasses weighing 100 kg or greater were selected for the present study. Marbling score was greater in the $1^+A$ grade than in any other grade, whereas color and textural properties of the muscle and fat of the carcass did not differ among the four carcass grades. Physicochemical characteristics of the loin including the color, pH, chemical composition, and others pertaining to the textural properties changed minimally with decreasing carcass grade. Off-odor of the fresh loin and belly was not influenced by the carcass grade whereas dripping was lowest in the $1^+A$ grade; color and marbling were not influenced or minimally influenced by the carcass grade. Overall acceptability of the fresh primals, however, did not differ among the carcass grades. In cooked loin and belly, a trend of decreased taste and acceptability with decreasing carcass grade was evident, albeitat a low slope, with a significant difference detected between $1^+A$ and 2C grades. In conclusion, the decreased pig carcass grade due to overweight is accompanied by a slightly decreased meat quality, suggesting that the yield grade of pig carcass is also somewhat reflective of meat quality.

• Journal of Aquaculture
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• v.20 no.1
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• pp.51-55
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• 2007

This study was conducted to evaluate the muscle quality of the olive flounder fed on extruded pellet (EP) diets compared with a raw fish moist pellet (MP) diet for olive flounder, Paralichthys olivaceus in a commercial scale for a year. The sensory and physical qualities and palatable compounds were compared for evaluation of muscle quality in fish. Four diets were formulated for this experiment: two experimental EP diets (EP 1 and 2), one commercial EP diet (CEP) and MP diet. Crude lipid of fish fed EP1 and EP2 was significantly higher (P<0.05) than that of fish fed CEP, but not significantly different from that of fish fed MP (P>0.05). In the palatable compounds, the free amino acids composition were much alike in that of all the diets. Proline, glycine and alanine from fish fed diet EPs were the most abundant compound among amino acid compositions. There was little difference in the free amino acid compositions of all flounder from localities and the growing conditions between wild and cultured fishes. Taurine of fish fed EP1 was dominantly high over that of fish fed EP2, CEP and MP. In all nucleotides and their related compounds, ATP and IMP from fish fed EP diets were higher (P<0.05) than those of fish fed MP. In the sensory score, overall-acceptability of fish fed EP2 were significantly higher (P<0.05) than that of fish fed EP1, CEP and MP. Hardness of physical properties from fish fed EP2 was significantly higher (P<0.05) than those of fish fed CEP (P<0.01). These results strongly suggest that diets EP could be developed to replace MP diet for the grow-out stage of olive flounder without adverse effect on growth performance.

• Journal of the Korean Ceramic Society
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• v.41 no.11
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• pp.834-841
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• 2004

The purpose of this study is to investigate the properties of traditional Korean ash glazes by using locally available sources; 10 kinds of grain stems,2 kinds of husks (pod, chaff), and 4 kinds of vegetables (spinach, radish leaf and stem, pumpkin leaf and stem, pepper stem), and to develop their practical uses as ash glazes. The test results of these ash glazes indicate that these ashes can be classified into four categories. The first group, which includes perilla stem ash, sesame stem ash, black bean stem ash and red-bean stem ash, shows strong milky white due to relatively lower content of $SiO_2$, and relatively higher content of CaO and P$_2$O$\_$5/ content (10% higher than others), and their glazes were found to be suitable for opaque glaze as they show relatively stable bright greenish color. The second group includes pepper stem ash, spinach ash, pod ash, radish leaf and stem ash, and bean stem ash, and this group was found to contain even quantity of every component. And their glaze show somewhat greenish color because of especially high content of MgO and more than 2% of Fe$_2$ $O_3$. They were found to be suitable for basic glaze of IRABO glaze. The third group, which includes com stalk ash, white bean ash, pumpkin leaf and stem ash, has more $SiO_2$ and Al$_2$ $O_3$ than other ashes, and it also contains 3～5% of Fe$_2$ $O_3$. As a result of those components, this third group shows the greatest change of color and chroma, and was found to be suitable glazes as basic glaze of Temmoku and black glazes. The fourth group (reed ash, rice straw ash, indian millet stalk ash and chaff ash) has as much as 45～82% of $SiO_2$ and relatively lower content of Fe$_2$ $O_3$ and P$_2$ $O_3$. This group shows blue or greenish white color, and was found to be suitable as the basic glaze of white glaze.

• Food Science and Preservation
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• v.22 no.3
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• pp.437-442
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• 2015

In a continuing screening of selected medicinal plants native to South Korea, the antioxidant and pancreatic lipase inhibitory activities of an aqueous methanolic extract from the heartwood of Aquilaria agallocha were investigated. Eighty percent of the methanolic extract of A. agallocha was further divided into $CH_2Cl_2$, EtOAc and n-BuOH in order to yield four solvent-soluble portions, namely $CH_2Cl_2$-soluble, EtOAc-soluble, n-BuOH-soluble and $H_2O$ residue. The antioxidant properties were evaluated by employing radical scavenging assays using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) ($ABTS^+$) radicals, while the anti-obesity efficacy of A. agallocha extracts and solvent-soluble portions were tested by porcine pancreatic lipase assay. All tested samples showed dose-dependent radical scavenging and pancreatic lipase inhibitory activities. Among the tested extracts and solvent-soluble portions, the $CH_2Cl_2$-soluble portion showed much higher radical scavenging activity and pancreatic lipase inhibitory properties when compared with other solvent-soluble portions. This result suggested that there was a significant relationship between the total phenolic content and biological efficacies, and A. agallocha extract might be considered as a new potential source of natural antioxidants and as a pancreatic lipase inhibitory source. A more systematic investigation of this biomass will be performed for further investigation of activity against antioxidative and anti-obesity effects.

• Korean Journal of Agricultural Science
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• v.7 no.2
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• pp.131-144
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• 1980

The Linear Regression Model to extend the monthly runoff data in the short-recorded river was proposed by the author in 1979. Here in this study generalization precedure is made to apply that model to any given river basin and to any given station. Lengthier monthly runoff data generated by this generalized model would be useful for water resources assessment and waterworks planning. The results are as follows. 1. This Linear Regression Model which is a transformed water-balance equation attempts to represent the physical properties of the parameters and the time and space varient system in catchment response lumpedly, qualitatively and deductively through the regression coefficients as component grey box, whereas deterministic model deals the foregoings distributedly, quantitatively and inductively through all the integrated processes in the catchment response. This Linear Regression Model would be termed "Statistically deterministic model". 2. Linear regression equations are obtained at four hydrostation in Geum-river basin. Significance test of equations is carried out according to the statistical criterion and shows "Highly" It is recognized th at the regression coefficients of each parameter vary regularly with catchment area increase. Those are: The larger the catchment area, the bigger the loss of precipitation due to interception and detention storage in crease. The larger the catchment area, the bigger the release of baseflow due to catchment slope decrease and storage capacity increase. The larger the catchment area, the bigger the loss of evapotranspiration due to more naked coverage and soil properties. These facts coincide well with hydrological commonsenses. 3. Generalized diagram of regression coefficients is made to follow those commonsenses. By this diagram, Linear Regression Model would be set up for a given river basin and for a given station (Fig.10).

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.1
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• pp.103-108
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• 2008

To develop an optimal composite recipe for a functional abalone porridge including abalone viscera, this study investigated the effects of added viscera on the physical, textural and sensory characteristics of the porridge. Several kinds of abalone porridge were prepared with 1%, 2%, 3%, 4%, or 5% of the viscera (w/w) and with round rice, half rice, or ground rice. pH of the porridge with half and ground rice decreased with increasing amounts of the viscera. TBARS value increased with increasing size of rice and increased with increasing amount of the viscera in the porridge with round and ground rice. Yellowness of the porridge increased significantly by the addition of the viscra. Among the four textural properties, consistency and firmness increased with increasing size of rice; in contrast, viscosity and cohesivness decreased with increasing size of rice. However, textural properties of the porridge were not significantly different by the addition of the viscera. In the sensory evaluation, sensory scores of the porridge with round and half rice were higher than with round rice for texture, taste and total. In conclusion, concerning overall sensory evaluation, round rice porridge with 2% viscera, half rice porridge with 3% viscera and ground rice porridge with 4% viscera showed the best results, implying that developing functional abalone porridge using the viscera may be worthy.