• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.612-620
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• 2021

To increase the utilization of Centella asiatica (CA), enzymes such as cellulase and pectinase were added and the physicochemical properties of the treated CA were analyzed. In addition, apple-CA jam was prepared using the enzyme-treated CA, which had the best antioxidant properties, and the physicochemical and sensory qualities of the jam were measured. There was a high content of ascorbic acid, polyphenols, flavonoids, reducing sugar, amino acid, minerals and DPPH radical scavenging activity in the enzyme-treated group. The antioxidant component and activity in the jam prepared by adding enzyme-treated CA increased with an increase in the amount of enzyme-treated CA. In the soluble solids, the higher the amount of enzyme-treated CA, the higher the value, but there was no significant difference in pH. The sensory evaluation of the jam, in particular the taste, showed that the highest preference was observed when the enzyme-treated CA was added in the range of 5.0~6.7%, and the control group showed the lowest preference. There was no significant difference in flavor and spreadability among the treatment groups, however, the control group showed the highest color preference. In the overall acceptability, when 5.0% of enzyme-treated CA was added, the highest acceptability was shown.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.265-273
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• 2017

In this study, the effect of nuruk prepared from rice with different degrees of milling on the physicochemical and sensory qualities of yakju after accelerated aging was investigated. The results indicated significant differences, except for Fe and Mn contents, in the qualities of aged yakju prepared using nuruk from rice with different degrees of milling. However, the degree of milling of rice did not influence the quality of yakju, except for amino acidity and pH, which significantly decreased as the degrees of milling increased. In addition, as compared to before aging, brownness ($A_{430}$) and color difference significantly increased after aging in all the treatments. The intensity of off flavor in yakju after aging made from 0% milled rice nuruk was the lowest.

• Fisheries and Aquatic Sciences
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• v.18 no.2
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• pp.115-121
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• 2015

This study was conducted to confirm quality properties of sterilized Ganjang-gejang (marinated crab Portunus trituberculatus) with Korean soy sauce using by gamma irradiation and to improve quality of sterilized Ganjang-gejang. The Ganjang-gejang was irradiated at dose of 3, 6, 9, 12, and 15 kGy by gamma irradiation and there was evaluated in microbiological, physicochemical, and sensory properties. Total aerobic bacteria and fungi contents of non-irradiated samples were about 6 and 4 log CFU/g level, respectively. Gamma-irradiated samples at above 9 kGy did not contain aerobic bacteria or fungi at detection limit less than 2 log CFU/g, but sensory scores were significantly decreased depending on the irradiation dose. To improve the sensory qualities of gamma-irradiated Ganjang-gejang, the temperature was adjusted during sample irradiation. When samples were irradiated under freezing temperatures, especially on dry ice, the TBARS and the deterioration of sensory qualities of Ganjan-Gejang were reduced. Different odor patterns were observed among samples, as observed using electronic nose analysis system. The results of this study indicated that treatment with irradiation under low temperatures may help to preparing high-quality Ganjang-gejang.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.494-501
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• 2017

This study investigated the effect of injecting pineapple concentrate and honey into low marbled beef in order to enhance its sensory qualities, particularly tenderness and flavor, without compromising its fresh appearance. Beef loin was injected with a solution of 6.0% pineapple concentrate, 2.5% honey, 0.5% monosodium L-glutamate, 0.5% phosphate, and 0.3% salt (w/w) to 120% (w/w) of initial meat weight and stored for 14 d. Non-injected beef loin served as a control. Total aerobic bacterial counts, surface meat color, shear force, reducing sugar content, and sensory evaluation of the beef were analyzed at 0.5, 7, and 14 d of storage. Injection did not affect the total aerobic bacterial counts or color of the beef. However, injection increased the stability of meat color, compared with that of the control, during storage. The shear force value was significantly lower in the injected beef than that in the control. The injected beef had a significantly higher reducing sugar content compared with that of the control. In sensory evaluation, tenderness, juiciness, flavor, and overall acceptance of the injected beef were significantly higher than those of the control at 0.5 d. In conclusion, injection of pineapple concentrate and honey can improve the sensory qualities of low marbled beef, during short storage periods, without changing the fresh appearance of the beef.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.886-894
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• 2012

For the development of Moru wine with enhanced sensory qualities, Moru (Vitis amurensis) wines were fermented with pine needles from Pinus densiflora Siebold et Zuccarini to make Moru-pine wine or medicinal herbs from Astragali Radix and Viscum album to make Moru-herb wine. Moru without pine needles or medicinal herbs was included as a control. Pine needles and Astragali Radix/Viscum album delayed the fermentation of Moru wine, but after 40 days of fermentation and aging, final ethanol contents, pH, acidity, and the sugar/organic acid content in these kinds of Moru wines had no differences. The final ethanol level and acidity of Moru wines were 11.5~12.9% and 1.1~1.2%, respectively, but any sugars (glucose, fructose and sucrose) were not detected in all Moru wines. These results are consistent with the general characteristics of Moru wines, which have a high acidity and low sugar contents. Relatively low browness and antocyanins were detected in Moru-herb wine decreasing its chromaticity in a sensory test. Overall, the supplements of Astragali Radix/Viscum album reduced the color of normal Moru wine, which might be applied toward the development of conventional Moru wines.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.181-190
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• 2017

The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, ${\alpha}$-glucosidase inhibition activity, and antioxidation activity were determined. The proximate composition, general qualities, and pH values of CE and BE showed no significant differences, except in moisture composition, weight, and shell thickness. Moisture content and weight of BE were significantly lower than those of CE. However, shell thickness and weight of BE were higher than those of CE (p<0.05). Lightness of BE was significantly higher than that of CE (85.20 vs. 58.80), while redness ($a^*$) and yellowness ($b^*$) of BE were lower than those of CE ($a^*$: -4.75 vs. 14.20; $b*$: 10.45 vs. 30.63). The fatty acid [C18:1n7 (cis-vaccenic acid) and C18:3n6 (gamma-linolenic acid)] contents of BE were significantly higher than those of CE. The total cholesterol contents of BE and CE were similar. DPPH radical scavenging activity of BE was significantly higher than that of CE (40.78 vs. 35.35). Interestingly, ${\alpha}$-glucosidase inhibition activity of whole egg and egg yolk in BE (19.27 and 36.06) was significantly higher than that of whole egg and egg yolk in CE (13.95 and 32.46). This result indicated that BE could potentially be used as a functional food material. Further studies are required to evaluate the specific compounds that affect functional activity.

• Korean Journal of Soil Science and Fertilizer
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• v.44 no.1
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• pp.67-77
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• 2011

Heavy metal remediation in shooting range soil is a challenge over the world. The excessive Pb accumulation in the soil can deteriorate soil quality and fertility. The objectives of this research were to evaluate the efficiency of biochar (BC) in improving the physicochemical and biological properties of the soil and to evaluate its effect on Pb availability in a military shooting range soil. Sandy loam soil was collected from shooting range of Gyeonggi Province, South Korea and was incubated for 30 days with different application rates (0-30% w $w^{-1}$) of BC. The results showed that the addition of BC increased aggregate stability, nitrogen (N) and phosphorus (P) contents, and enzyme activities in soil. Sequential extraction showed that residual and organic bound fractions in the soil amended with BC increased by 33.1 and 16.7%, respectively, and the exchangeable fraction decreased by 93.7% in the soil amended with BC, compared to the unamended soil. We concluded that the application of BC could not only improve physicochemical and biological soil qualities but also stabilize Pb in a shooting range soil.

• Journal of Ecology and Environment
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• v.41 no.8
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• pp.213-222
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• 2017

Background: This study was conducted to assess the physicochemical water quality and the altitudinal distribution of low-temperature and mountain epilithic diatom (LTMD) community in Buk and Hangae streams that are located in Seorak Mountain with the height of 1708 m in Korea. And the community characteristics of LTMD found in the Buk and Hangae streams were compared to that of LTMD from the Han River system. Results: The physicochemical water qualities of Buk and Hangae streams were determined to be very clean. As a result of analyzing the community composition, 135 taxa of epilithic diatoms were determined, and 22 taxa appeared including Hannaea arcus var. subarcus which are known to have low-temperature and mountain ecological characteristics in the literatures. The relative frequencies of LTMD were 37.0~0.9% range from the upper to lower regions. Although Diatoma tenuis, Eunotia minor, and Gomphonema affine are known to be ubiquitous in streams and lakes, in this research, the three taxa were added into low-temperature and mountain epilithic diatom, since D. tenuis and E. minor appeared only in altitudes above 600 m, and G. affine had the highest relative frequency during spring and fall in altitudes above 700 m, when water temperature was around $10^{\circ}C$. Conclusions: Among the 24 taxa of low-temperature and mountain epilithic diatom (LTMD) (including the 3 taxa added in this study), 14 taxa (Diatoma hyemalis, D. mesodon, D. tenuis, Hannaea arcus, H. arcus var. subarcus, Ulnaria inaequalis, Eunotia bilunaris, E. implicata, E. minor, E. muscicola, E. silvahercynia, E. septena, Delicata delicatula, and Gomphonema affine) represented the characteristics of LTMD very well; they grow best in water temperatures below $15^{\circ}C$ in Buk and Hangae streams and Han River system.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.107-112
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• 1987

Comparative effects of ethylene oxide and gamma radiation treatment of the microbiological and physicochemical qualities of ground garlic and onions were investigated. The standard ethylene oxide cycle employed was substantially less effective in reducing microbial counts than were 7 and 10 kGy of gamma radiation, and was roughly comparable to 5 kGy. Effects of gamma radiation on pungency, nutrient and color were relativey small in comparison with ethylene oxide which adversely affected physicochemical properties. Sensory evaluation indicated that no significant difference was observed between the nontreated control group and 10 kGy irradiated smaples.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.4
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• pp.318-321
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• 2006

This study was conducted in 2002 and 2003 to investigate variation on rice quality associated with cooking, and eating qualities under the three different fertilizer levels, none fertilizer level($N-P_2O_{5-}K_2O=0-0-0kg/ha$), ordinary fertilizer level($N-P_2O_{5-}K_2O=1l0-45-57kg/ha$), and heavy fertilizer level($N-P_2O_{5-}K_2O=180-90-110kg/ha$). The eight resistant near-isogenic lines(NILs) for bacterial blight in rice were examined for grain appearances, several physicochemical properties, and palatability value measured by Toyo taste meter. Significant variations in NILs(V), Years(Y), and VxY interaction were recognized in grain length and palatability value under the none fertilizer cultivation, in grain width under the heavy fertilizer cultivation, and in white belly ratio under the three different fertilizer cultivations, respectively. According to increase the fertilizer application rate, variation in grain length and grain width were not significant, but grain thickness was thinner under the ordinary and heavy fertilizer cultivations than under the none fertilizer cultivation. On the other hand, white belly ratio, protein content and Mg/K ratio increased, while amylose content and palatability value lowered. Alkali spreading value lowed under the heavy fertilizer cultivation than under the none and ordinary fertilizer cultivations. Palatability value was significantly low in the line carrying XalJ than in the other lines under the ordinary fertilizer cultivations.