• Food Science of Animal Resources
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• v.44 no.3
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

• Economic and Environmental Geology
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• v.48 no.5
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• pp.409-420
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• 2015

The Sangdae-ri riverside around Musimcheon stream, flowing through Gadeok-myon of Cheongju City, is one of the representative strawberry fields employing water curtain cultivation (WCC) in Korea. In this area, annual groundwater use for WCC has been calculated by a few methods. On the assumption that all the water flowing through the final ditch may be mostly composed of groundwater, the discharge rate in it can be used as a good proxy for assessing the groundwater use. However, in the study area, the final ditch was set up in an unpaved state near and parallel to Musimcheon stream. Under such circumstances, the drainwater is likely to be influenced by infiltration and/or inflow of nearby stream. Hence, we examined whether or not stream water has influenced water flowing out through the final ditch in respect of ion concentrations or field parameters such as T, pH and electrical conductivity (EC) values. The period of measuring field parameters and sample collection was from February 2012 through February 2015. The drainwater in the final ditch did not show the average quality of groundwater, but similar quality of stream water in respect of pH, EC, ion contents and water type. From this, it is suggested that measuring the flow rate of the final ditch should not be directly used for assessing groundwater use in the study area. In addition, because of its sensitivity to ambient temperature, water temperature proved not to be appropriate for estimating the interaction between ditch and stream. For accuracy, additional methods will be needed to calculate mixing ratios between stream and ground water within drainage system.

• Food Science and Preservation
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• v.30 no.6
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• pp.1056-1071
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• 2023

This study aimed to investigate the quality and microbial population changes for 90 days under two fermentation conditions, outdoors and indoors (35℃), with starters (single or mixed) in soybean paste. Bacillus velezensis NY12-2 (S1), Debaryomyces hansenii D5-P5 (S2), Enterococcus faecium N78-11 (S3), and their mixtures (M) were used for the makjang fermentation. The content of amino-type nitrogen among the makjang samples was highly shown in the indoors, followed by M, S3, and S2. The glutamic and aspartic acid contents in the M sample fermented in the indoors showed the highest values of 867.42±77.27 and 243.20±15.79 mg/g, respectively. By the electronic tongue analysis, the M sample fermented in the indoors exhibited lower saltiness and higher umami than the others. Consequently, we expect that using mixed strains, such as Bacillus, Debaryomyces, and Enterococcus, under constant conditions showed potential to the quality improvement of soy products.

• Journal of the Korean Society of Food Culture
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• v.16 no.3
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• pp.260-267
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• 2001

This study was conducted to investigate the physicochemical characteristics of Sunchang traditional kochujang(fermented hot pepper-soy bean paste) for quality standardization. The kochujang samples, which have been fermented for 8 months in 1999, were collected from 20 firms at folk village in Sunchang area and analyzed their chemical compositions and color reference. The mean value of moisture, amino-type nitrogen, pH, acidity and salt content of the samples collected were $44.62{\pm}1.79%$, $132.66{\pm}21.67\;mg%$, $4.52{\pm}0.08$, $15.77{\pm}1.62$ and $8.76{\pm}1.55%$, respectively. The moisture, pH, acidity and salt content of each sample did not show much differences among samples. The Hunter values(L, a and b) of Sunchang traditional kochujang were $25.72{\pm}1.58$, $23.26{\pm}1.71$ and $9.86{\pm}0.94$, respectively. The mean content of amino-type nitrogen of Sunchang traditional kochujang was $132.66{\pm}21.67\;mg%$, and there were a little difference between the minimum(100.33 mg%) and the maximum(164.56 mg%). The main free sugars of Sunchang traditional kochujang were fructose($1.86{\pm}1.01%$), dextrose($4.29{\pm}2.06%$), sucrose($0.54{\pm}1.21%$), and maltose($1.48{\pm}0.77%$). The contents of fructose, dextrose, and maltose had little difference among samples. The fatty acids in Sunchang traditional kochujang were composed of palmitic, stearic, oleic, linoleic, linolenic, octadecatetraenoic, arachidonic and behenic acid. The linoleic acid(18:2) showed the highest, occuping 59.37% of the total fatty acids.

• Journal of Digital Convergence
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• v.12 no.9
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• pp.297-312
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• 2014

By employing in-depth interviews with a total of 14 television producers, the study seeks to investigate how the use of documentary background music has changed in the rapidly evolving media technology. This study reveals two major findings. First, the use of traditional compositional background music in TV documentary has been decreased for the last 20 years, while library music with various sound sources has been more likely to be used due to its artistic value, its digitalized formats, and its convenience. Second, the popularity of the library music use has changed the cooperative relationship between TV documentary producers and music directors, and their views on background music. Overall, compared to the past, the new media technology (e.g., much easier, faster editing process and communication through e-mails) has helped to come up with the current trend of using more library music. This trend however implies that the dependency of library music only may lose the unique value of television documentary as a work of creative art and eventually downgrade the quality of the programs. Further practical implications are discussed.

• Korean Journal of Adult Nursing
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• v.27 no.4
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• pp.459-471
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• 2015

Purpose: The purpose of this study was to develop a smartphone application and evaluate it's effectiveness and usability for promoting bone health in Korean young adult women. Methods: A smartphone application was developed covering exercise, nutrition, and health habits related to bone health. A pilot testing was conducted using a one-group pre/posttest design. A total of 22 female college students with low bone mass participated in the 8-week use of a pilot testing. Results: The "Strong bone Fit body (SbFb)" application was developed using Android platform. In the pilot testing, bone mineral density, serum CTX, and 25 (OH)Vit.D were significantly decreased. There is no significant change in serum osteocalcin and calcium. Serum phosphorus concentration, nutrient intakes (fiber, VitB6, and pantotenic acid), and all bone composition profiles were significantly increased. Bone-health knowledge was significantly increased but no change in health belief and self-efficacy. Conclusion: The results of this pilot testing suggest the effectiveness of the SbFb application to enhance and promote self-managing abilities for bone health. It can provide continuous feedback and high-quality bone health information. However, some contents and working methods of the application need to be modified and its effectiveness on bone health requires further investigations.

• Journal of Plant Biotechnology
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• v.44 no.2
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• pp.178-190
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• 2017

$Fragaria{\times}ananassa$, a strawberry evolved from hybridization between F. virginiana and F. chiloensis, is a globally cultivated and consumed fruit crop valued for its flavor and nutritional value. Flavor and quality of fruits are determined by factors such as sugars and organic acids present during fruit development. These characteristics are highly subjective in different genotypes and affected by various environmental factors. In this study, we analyzed contents of major sugar compounds including fructose, glucose and sucrose by HPLC analysis in four cultivars namely, Maehyang, Seolhyang, Festival and Sweet Charlie. We identified 55 genes related to fructose, glucose, sucrose and soluble sugar regulation whose expression were analyzed in four cultivars at three developmental stages of the fruit namely, green, white and ripened stages. Expression of these genes across these progressive fruit developmental stages varied among cultivars. Among the 55 genes, genes FaFru3, FaSuc11 and FaGlu8 revealed differential patterns of expression along developmental stages of the fruit in high and low sugar-containing genotypes, respectively and may be putative candidates for sugar content in strawberries. Expression of genes are discussed with regard to corresponding sugar content in these genotypes. Further analysis and application of these genes may be valuable in developing high sugar containing cultivars via marker-assisted breeding.

• Korean Journal of Food Science and Technology
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• v.10 no.4
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• pp.371-375
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• 1978

The analysis on the amino acid composition of rice varieties including one Japonica line(Jinheung) and five other Indica-Japonica breedings (Tongil, Suwon, Iri, Ushin, Milyang) recommended to raise, have been carried out to evaluate the quality and quantity of protein of them. 1) The protein contents of 5 breedings showing higher than 8.16% of Jinheung were 9.63% in 23-Milyang, 9.45% in 326-Iri, 9.36% in 264-Suwon, 8.88% of Ushin and 8.77% of Tongil. 2) The gram of total essential amino acid per gram of total nitrogen (E/T ratio) have been 2.11 in Iri, 2.10 in Tongil, 2.04 in Suwon, 2.01 in Ushin, 1.92 in Milyang and 1.83 in Jinheung. 3) The chemical scores of proteins (A/E) were 84.8 in Tongil, 83.2 in Suwon, 80.8 in Ushin, 78.4 in Iri, 89.5 in Milyang and 94.9 in Jinheung. 4) The most limiting amino acid in Jinheung was isoleucine, while that in Tongil, Suwon, Ushin, Iri and Milyang was lysine.

• 한국해양학회지
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• v.20 no.3
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• pp.30-36
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• 1985

Water quality of seawater samples from ten stations was measured and analyzed to study the causes and the characteristics of the yellowish-green-colored zone in the Nakdong Estuary in February, May, August and October, 1984. The color of the yellowish-green-colored zone was equivalent to the grade 7 according to the Forel water-color meter and was observable throughout the year. The characteristics of the zone were low in transparency and high in the concentration of suspended solids, and about 52% of the suspended solids consisted of volatile substances. The chlorophyll a contents ranged from 0.4mg/$m^3$ to 51.0mg/$m^3$ and dissolved oxygen was in a state of supersaturation within the yellowish-green-colored zone. Nutrient concentrations were higher within the colored zone than the outside. Positive correlation was observed between tne concentrations of nutrients and chlorophyll a. Our results showed that the signficant portion of suspended solids sampled from the yellowish-green-colored zone consisted of phytoplanktons of which bloom was possibly induced by inflow of the nutrient-rich Nakdong River water.

• Journal of Biosystems Engineering
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• v.27 no.3
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• pp.195-202
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• 2002

In order to make a winter cereal wrap silage, a tractor attached round bale wrapper was developed locally. Its specific structure and various functions were reported in the last submitted paper. In this study a control system of bale wrapper combining with the actuators of various processes was developed to make round bale wrapper compatible in the field. Also. its performance was tested by making the rye round bale. The results can be summarized as fellow. 1. The field capacity of round bale wrapping was investigated around 0.5 ha/hr, and the operating time of bale wrapper was about 3 min for each 500kg round bale 2. Plastic film which has maximum elongation rate of 796% was stretched to 150∼170% of original length and was lessened to 80∼90% of original width. 3. In the quality test of bale produced by developed bale wrapper, there was no significant changes of moisture contents if it was wrapped more than 4 layers of 25 ㎛-plastic film. 4. Also. temperature of the wrapped bale was about 33$\^{C}$ in the beginning of fermentation and was stabled to 26∼29$\^{C}$ during one month or more storage. Therefore, wrapping performance of the developed bale wrapper was properly.