• Journal of the East Asian Society of Dietary Life
• /
• v.25 no.3
• /
• pp.460-473
• /
• 2015

This study aimed to create a standardized recipe using three cultivars of tomatoes (Chal-tomato, Daejeo-tomato, Blacktomato) and select an appropriate tomato for producing tomato Jangajii through quality and sensory evaluation. With regard to the proximate composition of tomato Jangajii, moisture and ash contents of Chal-tomato were highest in the early stage of storage, whereas moisture, crude protein and ash contents of Black-tomato were highest in the final stage of storage. Daejeotomato showed minimal changes in pH, but showed the highest salt and sugar contents. L value increased with increasing storage time and then decreased thereafter (p<0.001). The a and b values decreased with increasing storage time and then increased thereafter (p<0.001). The reducing sugar content increased with increasing storage time and then decreased thereafter (p<0.001). With regard to Daejeo-tomato, hardness was the highest (p<0.001), and total microbial counts were lowest (p<0.001). Daejeo-tomato showed the lowest activities of PME as a softening enzyme and PG. For sensory properties, Daejeo-tomato showed a relatively high preference for all items except aroma. Based on the above results, Daejeo-tomato Jangajii showed superior quality characteristics and high preference in general among tomato Jangajii from all three cultivars of tomatoes. Therefore, Daejeo-tomato Jangajii is useful as low-sodium tomato Jangajii in light of quality characteristics and preference.

• Korean journal of food and cookery science
• /
• v.21 no.4 s.88
• /
• pp.514-527
• /
• 2005

The purposes of this study were firstly to optimize the recipe for iced cookies by cooking with five different ingredient levels of $Jinuni\;bean(X_1),\;butter(X_2)\;&\;sugar(X_3)$ and secondly to analyze the chemical and sensory test results by using RSM(Response Surface Methodology). As a result of this test, water activity decreased with increasing contents of butter or sugar, while hydrophilic browning decreased independently with increasing sugar content. There was a positive correlation(p<.001) between specific gravity and hardness, although the result was not uniform due to the interaction of each factor. There was a negative correlation(p<.001) between the spread ratio and gravity or hardness, and it tended to increase with increasing each content. Color value L and color value a had positive correlation (p<.001) and the value tended to decrease with increasing the quantity of Jinuni bean. Generally, the strength of the cookies showed a saddle point at the peak of the 3d graph. As a result of sensory evaluation, the color was sensitive to the contents of sugar and Jinuni bean, the texture was sensitive to the contents of butter and sugar, and the taste and overall quality were sensitive to all three factors. Color had a positive correlation(p<.05) with the taste, texture and overall quality. There were high positive correlations(p<.001) between the taste, texture and overall quality. The preference data showed an up-swollen, parabolic shape in the center of the 34 graph, which enabled the optimum value to be determined and the optimum mixture ratio which fulfilled all sensory items was Jinuni bean 93g, butter 188.5g and sugar 155g, indicating a substitution of flour by $44\%$.

• Journal of the East Asian Society of Dietary Life
• /
• v.10 no.5
• /
• pp.403-410
• /
• 2000

In order to investigate the possibility of lwo fat meat products, beef patties were prepared with gums such as carrageenan, methyl cellulose, and xanthangum. The quality characteristics of beef patties were examined. Moisture contents of raw and cooked patties of control were lower than those of patties containing gums, and fat content was higher than those of containing gums. There was no significant difference in the protein contents of patties. In case of L-value(lightness) of raw patty, the control was higher than those patties containing gums. a-(redness) and b-value(yellowness) among patties were not significantly different. Cooking yield, fat retention, and water holding capacity of beef patties containing gums were higher than control beef patty, but salt soluble protein and gel strength were not significantly different. Significant difference did not exist among beef patties in hardness, but the chewiness and gumminess of patties containing gums were higher than control. In case of sensory evaluation, there was no significant difference among patties in aroma and palatability. Texture of control was higher than patties containing gums, and juiciness of control was higher than patties containing carrageenan.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.12 no.1
• /
• pp.19-25
• /
• 1992

This experiment was conducted to investigate chemical composition change and fermentation characteristics of orchardgrass, alfalfa or corn silage in the airtight silo for one year of storage. Two trials were conducted for two years. Fermentation characteristics of silages were evaluated by color, oder, texture and taste. Chemical composition of corn silage was not changed, and fermentation characteristics of this silage was favorable for 7 months of storage from December to June of the following year. In the aspect of dry matter loss and fermentation characteristics of silages, it is essential to maintain less than 70 or 60% of moisture contents in orchardgrass silage or alfalfa silage, respectively, for long term storage and feed quality stabilization. It is suggested that wilting treatment of orchardgrass or alfalfa and moisture contents of these silages are most important factors to determine silage quality.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.12 no.1
• /
• pp.19.1-19.1
• /
• 1992

This experiment was conducted to investigate chemical composition change and fermentation characteristics of orchardgrass, alfalfa or corn silage in the airtight silo for one year of storage. Two trials were conducted for two years. Fermentation characteristics of silages were evaluated by color, oder, texture and taste. Chemical composition of corn silage was not changed, and fermentation characteristics of this silage was favorable for 7 months of storage from December to June of the following year. In the aspect of dry matter loss and fermentation characteristics of silages, it is essential to maintain less than 70 or 60% of moisture contents in orchardgrass silage or alfalfa silage, respectively, for long term storage and feed quality stabilization. It is suggested that wilting treatment of orchardgrass or alfalfa and moisture contents of these silages are most important factors to determine silage quality.

• Journal of the Korean Home Economics Association
• /
• v.44 no.8
• /
• pp.127-142
• /
• 2006

This study, systematically evaluated the services provided by consumer organization site in order to improve the possessing problems or deficient aspects and present a desirable direction for instituting the planning of a new consumer group site. An evaluation of the level with respect to contents of consumer organization site showed that communication had the lowest grade while design had the highest. There were some technical errors related to accessibility of the site. An examination of the quality of consultation showed that success rate was low and the contents of the consultation were inadequate. However, compared with service quality of the consumer organization site estimated in the year of 2000, the current service showed significant improvements in terms of the overall quantity of information.

• Korean Journal of Pharmacognosy
• /
• v.36 no.2 s.141
• /
• pp.65-69
• /
• 2005

The extract contents of various Phellinus species (Hymenochaetaceae) including P. linteus, P. baumii, P. pini and P. igniarius of domestic and foreign products, were examined to standardize the quality of these products. The differences of various extract contents were identified and compared between different species of Phellinus products. The thin layer chromatographic patterns were also analyzed and six unidentified samples were thought to originate from P. baumii and P. igniarius. The chemical standardization for the quality control of various origins could be suggested by this study.

• Journal of Fisheries and Marine Sciences Education
• /
• v.27 no.4
• /
• pp.1194-1201
• /
• 2015

This study conducted to investigate the impact of raw material freshness on the quality and hygienic safety of anchovy fish sauce and suggest the importance of raw material freshness to make high-quality and hygienic anchovy fish sauce by measuring the chemical compositions and histamine. To devide the raw material's freshness levels, raw anchovy was left for 24 hours and was sampled every 4 hour(Group I-VII). As a result, the levels of VBN(volatile basic nitrogen) and histamine increased as time passed each contents were 16.29-87.65 mg/100 g and 6.14-1499.63 mg/100 g respectively. As fish sauce fermented for 18 months, the contents of VBN were 205.31-270.51 mg/100 g and histamine were 120.54-1707.22 mg/100 g, respectively. These results means the levels of VBN and histamine of raw materials are significantly associated with the hygiene of anchovy fish sauce. To investigate the reason of different contents of histamine at each fish sauce, bacteria from each groups were isolated and identified. At group V-VII those the lowest three groups, Leconostoc mesenteroides ssp. cremoris was identified and that produced the highest content of histamine 22.88-101.69 mg/kg and the others produced histamine 3.79-20.2 mg/kg. This means that fish sauce made by low freshness materials contain bacteria have strong ability to make histamine from histidine. Therefore, the freshness of raw material influences the hygiene and safety of fish sauce, and it is most important to manage the freshness of raw material to make the high quality and hygienically safe fish sauce.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.23 no.4
• /
• pp.618-624
• /
• 1994

The addition of mustard leaf to kimchi making for extanding the optimum edible period was studied. The quality and sensory characteristics of mustard leaf added kimchi were evaluated . The activity, lactic and acetic acid contents of mustard leaf added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of mustard leaf added kimchi lasted one more weak. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of mustard leaf added kimchi was lower than that of control but the scoreas for savory taste, carbonated taste and hardness were higher . Especially , the sour taste score between two groups were significantly different (p<0.05). Overall quality score for the mustard leaf added kimchi was higher. There was no differences in texture determined by Penetrometer between mustard leaf added kimchi and control kimchi until the fermentation reached the optimal condition for eating . After that period , the degree of degradation of texture was much delayed in mustard leaf added kimchi.

• The Journal of the Korea Contents Association
• /
• v.19 no.6
• /
• pp.311-324
• /
• 2019

The purpose of this study is to analyze the mediating effects of employee outcomes on the relationship between quality of employment and organizational performance and to understand the specific mechanism of the impact of employment quality on organizational performance. Although there has been a widespread debate on the merits of the quality of employment, there have been few studies dealing with how the quality of employment contributes to organizational performance. For the empirical analysis, we analyzed the mediating effect of employee outcomes on the relationship between employment quality and employee outcomes (human capital competence and collective organizational commitment) and employment quality and organizational performance for 501 Korean companies. The results showed that the higher the quality of employment, the higher the employee's human capital competence and collective organizational commitment, and the employee outcomes mediate the relationship between the quality of employment and organizational performance.