• 한국식품조리과학회지
• /
• 제10권4호
• /
• pp.322-328
• /
• 1994

In order to standardize a recipe of Jeung-Pyun, fermented rice cake, we studied the sensory, rheological and physicochemical characteristics of Jeung-Pyun in terms of fermentation time and ratio of ingredients. Jeung-Pyun fermented for 3 hours was higher in pH, better in taste, hardness and overall quality than that fermented for 7 hours. It was softer, and had more moisture and fine grain as the amount of added water increased. Jeung-Pyun made with 80% added water had the greatest volume. Jeung-Pyun without salt was the worst in color and flavor and the smallest in volume. As the Jeung-Pyun was added more sugar and Tak-Ju, the volume was more larger and the moisture was more less. Taste and overall quality of Jeurig-Pyun was not affected by the amount of Tak-Ju added. The pH of Jeung-Pyun was lower as it was added more Tak-Ju. Therefore, Jeung-Pyun which is fermented for 3 hours, with 70% water, 0.8% salt, 15% sugar, and 30% Tak-ju was the most acceptable one in terms of sensory qualities and physiochemical properties.

• 한국환경복원기술학회지
• /
• 제15권5호
• /
• pp.103-114
• /
• 2012

The purpose of this research is classifying stream into different types depending on various factor from the perspective of stream corridor restoration and using it as basic data, which are used to consider efficient management and planning for the healthy stream according to the characteristic by types. In this study, 130 points of location of the Nakdong river basin which consist of various geographic factors have been chosen and hierarchical cluster analysis has been carried out in these points by using biological and physiochemical factors whose health can be considered to be predicted and evaluated. As a result of cluster analysis, there were three divided types. Type A whose biology and water quality are considered the best was the highest in forest area percentage so that it was classified into natural stream. Type B was classified into a rural region stream with a mixture of urban and agricultural region. Type C, with the most damaged water quality and biology health had the most urban region surface area and was named as urban region stream. Moreover, an overall restoration strategy according to characteristic by stream types was set. By the results of correlation analysis on factors, water quality showed a high correlation with biological properties and was affected by surrounding land usage. In evaluation of streams, it proves the need to consider not only other habitat's geographical and biological factors but also the water quality and land usage factors. There needs to be further research on stream ecosystem functionality factors and structural aspects by using a more objective and total evaluation result in selecting additional index and various other specific classification methods by stream types and its restoration strategies.

• 한국수산과학회지
• /
• 제11권1호
• /
• pp.5-8
• /
• 1978

순환여과수조에 있어 수질 오염의 지표로서 대장균군의 수적인 변동을 측정하였다. 세균의 오염은 주로 어류의 먹이와 배설물 그리고 새로 교환되는 사육수의 기오염도에 원인이 있었다. 수조내의 세균량은 수질의 물리화학적인 요인에 의해서 조절되었으며, 이러한 요인들 중에서는 pH가 주된 것이었다. 수온 $20^{\circ}C$에 pH가 $5\~6$ 이하로 낮아질 경우에는 세균의 급격한 번식은 없었다. 수온이 $30^{\circ}C$ 이상 일 때 세균의 성장은 pH에 관계없이 현저하게 감소하였으며, 세균군은 그 이하의 온도에서 활발히 성장하는 것처럼 보였다.

• 환경생물
• /
• 제31권1호
• /
• pp.19-36
• /
• 2013

남해 동부해역에서 해수는 계절에 따라 서로 다른 수질환경 특성의 수괴들에 의해 조절되는 것으로 밝혀졌다. 홍수기인 여름철 표층수는 북한한류 기원의 동해 냉수괴 특성의 수괴-A (East Sea Cold Water), 담수의 영향이 강한 연안성 수괴-B (river-dominated coastal water), 연안 염하구성 수괴-C (coastal pseudo-estuarine water)로 구분된다. 특징적으로 높은 영양염과 엽록소 농도를 갖는 저염의 염하구성 수괴-B는 홍수기인 여름철에 해안선에서 수 십 km 떨어진 해역까지 짧은 기간 일시적으로 형성되며, 집중호우 등 몬순(monsoon)기후 특성을 갖는 우리나라 연안역에서 육지-해양간 물질 순환에 상당한 역할을 할 것으로 사료된다. 여름철 저층수는 저온-고염의 냉수인 저층 냉수괴-D(bottom cold water)가 지배적이며, 표층수의 수괴들과 비교하여 전체적으로 수온, pH, 용존 산소량은 낮은 반면, 높은 영양염 농도 특성을 갖는다. 여름철 저층 냉수괴의 높은 영양염 농도는 강한 성층과 낮은 수온으로 인하여 식물플랑크톤 번식이 제한되어 보존-축적된 결과로, 갈수기인 겨울철 영양염의 주요 공급원으로 작용한다. 갈수기인 겨울철 연구해역의 해수환경은 여름철과 다르게 대마난류수 (수괴-E)가 광범위하게 분포하며, 해안선을 따라 연안역의 좁은 범위에 대마난류수가 약간 변질된 연안성 수괴-F가 분포한다. 특히 광양만, 마산만 등의 반폐쇄성 지형의 여러 만(bay)들에 위치하는 연안성 수괴-F에서는 갈수기인 겨울철에도 낮은 수심과 느린 유속 등에 의해 기초생산력이 높으며, 이로인한 겨울철 영양염 고갈(depletion) 현상이 뚜렷하게 나타난다. 또한 남해 연안성 수괴와 대마난류 수괴사이에 연안전선이 발달하며, 이러한 전선은 직간접적으로 남해의 기초생산력을 조절하는 중요 환경요소로 작용할 것으로 예상된다. 결론적으로 연구해역은 계절적으로 다른 특성의 수괴의 수괴가 복합적으로 분포하며, 여름철의 수질환경과 일차 생태계는 크게 연안 염하구성 수괴와 저층의 냉수괴 발달 정도에 따라 변화할 것으로 예상되며, 겨울철에는 외양에서 유입되는 대마난류 수괴의 특성에 따라 지배될 것으로 분석된다. 또한 용존무기인이 잠재적 제한영양염으로 작용하는 서해 연안역과 달리 남해 연안역은 대부분 용존무기질소가 잠재적 제한영양염으로 작용하는 것으로 밝혀졌다. 이러한 제한영양염의 차이는 서해와 남해 연안역이 서로 다른 환경과 다른 생태계 구조를 갖고 있음을 지시한다.

• 환경생물
• /
• 제21권4호
• /
• pp.377-383
• /
• 2003

The functional Jeungpyuns with dietary fiber containing cereals such as brown rice and barley flour were developed and physiochemical properties were investigated. The water binding capacity had significantly the highest value of 28.4% in raw rice flour, followed by brown rice flour and barley flour. The lowest reducing sugar value was seen in unpolished rice substituted Jeungpyun with value of 5.420 (P<0.05). The amount of reducing sugar decreased slightly after steaming, due to the increased degree of sugar dissociation. The L value of the lightness decreased significantly with the substituted samples (P< 0.05). The barley substituted samples were darker than that of brown rice sample groups with less green and yellow color. Microstructures of starch particles after fermentation showed completely dispersed starch particles with air bubbles and sponge-like structure in all samples after steaming. Thus, functional Jeungpyun replaced with brown rice and barley flour can be successfully formulated and has been influenced by the physicochemical properties.

• 한국조리학회지
• /
• 제18권4호
• /
• pp.199-208
• /
• 2012

본 연구는 올방개 전분을 겔화제로 하고 다양한 양의 산사농축액(0 % 5 % 10 % 20 %, 30 %)을 첨가하여 산사편의 품질 특성을 조사하는데 목적이 있다. 수분함량과 pH의 경우 산사농축액의 농도가 증가할수록 감소하는 경향을 보였다. 산사편의 명도는 산사 농축액이 증가할수록 유의적으로 감소하였으나, 적색도와 황색도는 증가하였다(p<0.001). 경도, 탄력성, 씹힘성, 검성, 응집성은 CW0에서 가장 높은 값을 보였고, 부착성은 CWC30에서 가장 높은 값을 보였다. 관능평가에서 산사농축액이 증가할수록 붉은 정도, 새콤한 냄새, 한약 냄새, 신맛, 단맛, 한약맛, 끈적이는 정도 그리고 후미에서 강하다고 평가되었으며, 매끄러운 정도, 단단한 정도, 탄력정도, 쫀득한 정도는 산사농축액이 증가할수록 감소한다고 나타났다. 전반적인 기호도는 산사 농축액 10%(CWC10) 첨가군이 가장 높은 평가를 받았으며 모든 첨가군에서 유의한 차이를 나타내었다(p<0.001). 또한 연구를 통해 전통 과편에 쓰였던 녹두 전분을 경제적이고 쉽게 접할 수 있는 올방개 전분으로의 대체 가능성을 시사하였다.

• 한국축산식품학회지
• /
• 제44권4호
• /
• pp.899-911
• /
• 2024

This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation during refrigerated storage to ameliorate pork meat's quality and shelf life. The CIE b^* values, cooking loss (CL %), and pH of the HIU treated samples were higher than those of the control over the aging period. They were significantly (p<0.05) modified by the aging period and ultrasound (US) treatment. However, the released water (RW %) and moisture were not significantly influenced by US treatment (p>0.05). The Warner-Bratzler shear force of HIU-treated samples was lower over control values except in 7-14 d, and it showed a significant difference between control and US treatment according to the significance of HIU (p<0.05). The thiobarbituric acid reactive substance of HIU-treated samples was significantly higher (p<0.05) than control values over the aging period. These results suggested that HIU treatment and WDCA showed a synergistic effect of maximizing the tenderness, but lipid oxidation was higher than before ultrasonic treatment. In agreement with this, the most favorable approach would involve implementing wet aging for a period of two weeks followed by dry aging for a period not exceeding one week after the application of HIU.

• Journal of Biosystems Engineering
• /
• 제40권2호
• /
• pp.124-136
• /
• 2015

Purpose: Grain quality is a general concept that covers many characteristics, ranging from physical to biochemical and physiochemical properties. Rice aging during storage is currently a challenge in the rice industry, and is a complicated process involving changes in all of the above properties. Spectroscopic techniques can be used to obtain information on the quality of rice samples in a non-destructive manner. Methods: The objective of this review was to highlight the factors that contribute to rice quality and aging, and to describe various spectroscopic modalities, particularly vibrational and hyperspectral imaging, for the assessment of rice quality. Results: Starch and protein are the main components of the rice endosperm, and are therefore key factors contributing to eating and cooking quality. While the overall starch, protein, and lipid content in the rice grain remains essentially unchanged during storage, structural changes do occur. These changes affect pasting and gel properties, and ultimately the flavor of cooked rice. In addition, grain quality is significantly affected by growing and environmental conditions, such as water availability, temperature, fertilizer application, and salinity stress. These properties can be evaluated using spectroscopic techniques, and rice samples can be discriminated by using multivariate statistical analysis methods. Conclusion: Hyperspectral imaging and vibrational spectroscopy techniques have good potential for determining rice quality properties in a non-invasive manner, i.e., not requiring the introduction of instruments into the rice grain.

• 한국식품저장유통학회지
• /
• 제20권5호
• /
• pp.699-704
• /
• 2013

메밀 속성장은 메밀과 콩으로 제조된 별미장이다. 항균 및 효소활성이 우수한 B. subtilis HJ18-4 균주를 starter로 사용하여 메밀 속성장을 제조하였다. 메밀 속성장 제조과정 중, starter 첨가 시기는 메주 제조단계(Treat-1) 및 염수 첨가단계(Treat-2)로 접종시기를 달리하였다. 발효 중 아미노태질소 함량, 환원당, 효소활성(protease, amylase)의 이화학적 품질특성과 총균 수, 유산균 수 및B. cereus 양 변화 등의 미생물학적 특성을 분석하였다. 그 결과, 총균 수는 발효 15일부터 7~8 log CFU/mL로 증가되었고 아미노태 질소함량은 발효기간 동안 65.38~202.52 mg%로 증가되었다. 반면, 환원당과 효소활성(amylase, protease)은 모든 처리구 에서 감소하였다. 발효기간 중 PlcR 발현에 미치는 영향을 측정한 결과, Treat-1 처리구에서 발효 23일 이후 검출되지 않았다. 메주 제조단계에서 B. subtilis HJ18-4를 접종한 Treat-1이 발효관련 이화학적 특성과B. cereus 저해효과가 우수하였다. 단일 균을 접종하여 제조되는 개량식장 제조 시, 자연발효에 제조된 장의 품질을 재현하기가 매우 어려운 실정이다. 본 연구는 자연발효방법으로 제조되는 메밀 속성장에 항균 및 효소활성이 우수한B. subtilis HJ18-4 균주를 스타터 적용하여 장류 품질개선 방법을 제시하였다.

• 한국축산식품학회지
• /
• 제32권2호
• /
• pp.142-148
• /
• 2012

This study was conducted to examine the physiochemical characteristics (PC) of a sausage with added dietary fiber and stevioside mixture, as well as the blood properties (BP) of rats with feeding of the sausage. There were no significant differences between the control and the treatments in the PC; in case of treatments, as additive contents of dietary fiber (1-3%) and stevioside (0.05-1.5%), redness ($a^*$) gradually increased, but yellowness ($b^*$) rapidly decreased (p<0.05). The pH level and water holding capacity (WHC) also tended to decrease. Thiobarbituric acid reactive substances (TBARS) were of little change. However, the texture of sensory evaluation and the adhesiveness of texture analysis had significantly low values (p<0.05). BP, such as blood sugar, high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol and triglyceride (TG), did not increase and total cholesterol (TC) actually decreased (p>0.05). However, body weights of rats increased with treatments. Overall, it is suggested that adding dietary fiber and stevioside mixture to sausages can moderately improve the redness, and also reduce the levels of sugar, cholesterol and neutral lipids in the blood without noticeably affecting the WHC, oxidant stability, appearance, and taste.