• Journal of Food Hygiene and Safety
• /
• v.25 no.1
• /
• pp.59-64
• /
• 2010

The effects of vinegar, alcohol and ascorbic acid on the color, microorganism, sensory properties and flavor pattern of minced ginger (MG) were investigated during storage for 28 days at $30^{\circ}C$. The values of L (lightness), a (redness) and b (yellowness) of the control (T-0) and all the treatments changed slightly at the initial stage of storage, however the elapse of time accelerated the changes. The total bacterial counts of T-0 showed $5.37{\times}10^7\;CFU/g$ at the initial stage, but the MG-treatments decreased the bacteria above 4 log compared to T-0. It was showed that the additives were effective for inhibition of the growth of microorganism. Sensory properties of flavor intensity test showed no significant difference between T-0 and MG-treatments (p < 0.05). The result of volatile flavor contents of electronic nose analyzer (ENZ) showed that MG-treatments (T-I, T-II, T-III) was recognized stronger than non-treatment at the initial stage, but the change of flavor compound were stabilized soon regardless of type or quantity of additives during total storage period at $30^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.47 no.3
• /
• pp.350-358
• /
• 2015

Freezing is one of the main processes to extend the shelf life of foods. Before freezing, a thermal treatment is normally required to control the food quality. In this study, shiitake mushrooms were heated with boiling water and with superheated steam. After the thermal treatments, the samples were continuously frozen by an individual quick freezing (IQF) process, and put them into air-containing or vacuum packaging. Samples were stored at -12, -18 and $-24^{\circ}C$ for 24 weeks, and their physicochemical properties were determined. The lightness of the samples treated with boiling water and superheated steam was decreased by 12 and 15%, respectively, than that of the control. The hardness of all the samples rapidly increased after heat treatment. The contents of organic acids in the superheated steam treated samples were higher than those in the boiling water treated samples. Therefore, superheated steam treatment of samples may be a candidate thermal treatment to preserve frozen shiitake mushrooms.

• Asian-Australasian Journal of Animal Sciences
• /
• v.31 no.8
• /
• pp.1221-1229
• /
• 2018

Objective: A study was conducted to evaluate the varietal differences among faba bean straws and also to assess the potentials of faba bean straws supplemented with concentrate fed at the rate 70% straws and 30% concentrate mixture on feed intake, digestibility, body weight gain and carcass characteristics of the animals. Methods: Forty yearling Arsi-Bale sheep with initial body weight of $19.85{\pm}0.29kg$ (mean${\pm}$standard deviation) were grouped in a randomized complete block design into eight blocks of five animals each based on their initial body weight. Straws included in the study were from Mosisa (T1M), Walki (T2W), Degaga (T3D), Shallo (T4S), and local (T5L) varieties of faba bean and concentrate (2:1 ratio of wheat bran to "noug" seed cake). The experiment consisted of seven days of digestibility and 90 days of feeding trials followed by evaluation of carcass parameters at the end. Results: Local variety had lower (p<0.05) in grain and straw yield compared to improved varieties but higher in crude protein, metabolizable energy contents and in vitro organic matter digestibility. The apparent digestibility of dry matter and crude protein of sheep fed Walki and Mosisa straws were higher than (p<0.05) straws from Shallo varieties. Sheep fed Walki straw had greater (p<0.05) dry matter intake, average daily gain and feed conversion efficiency than sheep fed local and Shallo straws. Slaughter body weight and empty body weight were higher (p<0.05) for sheep fed Mosisa and Walki straws as compared to sheep fed Shallo straws. Apart from this, the other carcass components were not affected (p>0.05) by variety of the faba bean straws. Conclusion: There is significant varietal differences between faba bean straws both in quality and quantity. Similarly, significant variation was observed in feed intake, digestibility, body weight gain and feed conversion efficiency among sheep fed different straws of faba bean varieties with concentrate supplement. Based on these results, Walki and Mosisa varieties could be recommended as pulse crop rotation with cereals in the study area.

• Korean Journal of Medicinal Crop Science
• /
• v.16 no.2
• /
• pp.94-99
• /
• 2008

Korean ginseng (Panax ginseng C.A. Meyer) is very difficult to obtain stable production of qualified ginseng roots because of variable stresses in soil environments. High salt concentrations in the ginseng nursery soil environment of Korea is one of important reducing factors for the stable production of quality ginseng. These studies were accomplished to identify the growth rate and production of ginsenoside from ginseng hairy root against NaCI. In the MS liquid culture, the highest contents and productivity of ginsenosides were appeared at 4 week after onset of the treatment of 0.1 M NaCI. And 0.24 M NaCI was more effective on the growth of ginseng hairy root under light condition than dark condition. Plants generally produce secondary metabolites in nature as a defense mechanism against pathogenic and insect attack. In this study, NaCI acts as a kind of stress as well as elicitor for production of ginsenosides.

• Korean Chemical Engineering Research
• /
• v.50 no.2
• /
• pp.385-389
• /
• 2012

In this study, torrefaction of mixed softwood chips under anoxic condition was performed to improve energy density and maintain consistent quality of biomass. Characteristics of torrefied biomass depending on reaction time (30 min) and temperature (240, 260,$280^{\circ}C$) were investigated. Torrefaction of mixed softwood chips significantly improved the heating value compared to that of untreated biomass. As the torrefaction temperature was increased, the carbon content of torrefied biomass increased from 46.55 to 55.73%, while its hydrogen and oxygen contents decreased from 6.00 to 5.87% and from 30.55 to 27.21%, respectively. Most of hemicelluloses and volatile compounds were removed during torrefaction. The highest heating value was 5132 kcal/kg when torrefaction was performed at$280^{\circ}C$ for 30 min. It implied that the heating value increased by 13% compared to that of original biomass. However, the condition of effective torrefaction was at $240^{\circ}C$ for 30 min when weight loss and energy yield was considered.

• Food Science and Preservation
• /
• v.14 no.3
• /
• pp.294-300
• /
• 2007

Three varieties of soy sauce were prepared using saps of bamboo, xylem and gorosoe, with sea salt and bamboo salt, in May. Soy sauce was fermented in the traditional manner. Homemade soy sauce was analyzed after 3 months of aging. The pH and amino-type nitrogen content of soy sauce fermented with xylem sap and sea salt were very high, and malic acid was dominant among four types of organic acid. The content of calcium in soy sauce fermented with bamboo sap and sea salt was fourfold greater than that of the control. The contents of total amino acids in the soy sauces fermented with xylem sap and gorosoe, with the addition of sea salt instead of water, were 2-fold and 1.4-fold greater than that of ordinary soy sauce, respectively. In the DPPH assay, the antioxidant effect of soy sauce fermented with bamboo sap and sea salt was higher than that of other samples. Sensory evaluation showed that the overall acceptability of soy sauce fermented with gorosoe and sea salt was best, among the samples tested.

• Food Engineering Progress
• /
• v.13 no.4
• /
• pp.297-301
• /
• 2009

This study was performed to develop a prediction model of sugar content for strawberry. Near-infrared (NIR) spectroscopy has been prevailed for on-line and portable applications for non-invasive quality assessment of intact fruit. This work presents effects of illumination method and coating of reflection surface of light source on prediction result of sugar content. Effect of preprocessing methods was also examined. A low-cost commercially available VIS/NIR spectrometer was used for estimation of total soluble solids content (Brix). To predict sugar contents of strawberry, the best results were obtained with the spectrum data measured under intensive illuminations at three locations induced from the light source with fiber optic bundles. Gold coating of reflection surface of light source lamp gave favorable effect to prediction result. The best results in validation of PLSR model were $r_{SEP}$ = 0.891 and SEP = 0.443 Brix under OSC preprocessing and those of PCR were $r_{SEP}$ = 0.845, SEP $r_{SEP}$= 0.520 Brix, under no preprocessing.

• Journal of agriculture & life science
• /
• v.53 no.4
• /
• pp.55-59
• /
• 2019

Hanwoo has improved the quality of carcass traits. Especially, the higher the grade, the better the texture and taste of Hanwoo. One of the many factors that determine consumer preferences in food is the flavor. The flavor of food is expressed through heat treatment, and fat, carbohydrate and water-soluble compound are important ingredients for flavor. Therefore, The purpose of this study was to investigate the characteristics of fatty acids and carcass traits of 373 Hanwoos. The oleic acid (C18:1) and linolenic acid (C18:3) contents were 48.08% and 0.11%, respectively, while the carcass weight, Eye muscle area, back fat thickness and marbling score of the carcass trait were 383.73 kg, 83.88 ㎠, 10.91 mm, 3.89, respectively. The heritability of oleic acid was estimated to be 0.726, and the phenotypic correlation between eye muscle area and marbling score was estimated to be 0.105 and 0.141, respectively. The phenotype of the marbling score and eye muscle area were positively correlated with Oleic acid. Therefore, the improvement of these two traits seems to affect the increase of unsaturated fatty acid content.

• The Korean Journal of Food And Nutrition
• /
• v.36 no.2
• /
• pp.93-102
• /
• 2023

Centella asiatica (C. asiatica) has been widely used in food, cosmetics, and pharmaceutical industry as a functional material. In a previous study, we have investigated not only pharmacological effects such as antioxidative and anti-inflammatory effects, but also analyzed various functional ingredients. In this study, triterpenoids were analyzed using HPLC-DAD to determine marker compounds among functional ingredients. When triterpenoids were analyzed, asiaticoside from C. asiatica was determined as an optimal marker compound. Next, specificity, linearity, limited of detection (LOD), limited of quantification (LOQ), precision, accuracy, and range were evaluated using HPLC-DAD to determine asiaticoside contents in C. asiatica juice and extracts. The specificity was elucidated by chromatogram and retention time using an established analytical method. The coefficient of correlation obtained was 0.9996. LOD was 4.99 ㎍/mL and LOQ was 15.12 ㎍/mL. Intra- and inter-day precision of asiaticoside were determined to be 0.48~1.68% and 0.08~1.09%, respectively. Furthermore, the recovery rate of asiaticoside was 98.88% and the analytical range of Field-70E was determined to be 0.625~10 mg/mL. As a results of evaluating ABTS, DPPH, and FRAP antioxidative effect, Field-70E showed potent antioxidant activities. Results of this study could be used as basic data for quality standardization of C. astiatica juice and extracts.

• Journal of agriculture & life science
• /
• v.50 no.2
• /
• pp.45-52
• /
• 2016

In order to select excellent cross parents for development new cultivar of low temperature tolerant, combining ability was conducted by 24 cross combinations obtained from crosses between 'Dahong', 'Gamhong', 'Maehyang', 'Seolhyang' as seed parents and 'Dahong', 'Gamhong', 'Maehyang', 'Sugyeong', 'Sunhong', 'Wongyo 3111' as pollen parents. The results showed that two cultivars of 'Dahong', 'Gamhong' were not suitable for seed parents. Because average fruit weight in case of 'Dahong' as a seed parent was the tendency to become the smallest in total cross combinations, survival ratio in case of 'Gamhong' as a seed parent was the lowest in total cross combinations. And fruit hardness in case of 'Sunhong' as a pollen parent was the tendency to low, incidence of malformed fruit in case of 'Sugyeong' as a pollen parent was the tendency to be increased. Therefore, two cultivars of 'Sunhong', 'Sugyeong' was also not suitable for pollen parents. But In case of 'Maehyang' and 'Seolhyang' as seed parents, germination percent and survival rate were relatively higher than other seed parents, fruit quality and yield had also excellent. Therefore, there could be selected to 'Maehyang' and 'Seolhyang' as seed parents and 'Maehyang', 'Seolhyang', 'Wongyo3111' as pollen parents. Especially, the crosses 'Maehyang' × 'Seolhyang', 'Seolhyang' × 'Maehyang', 'Seolhyang' × 'Wongyo3111' were suitable for cross combination for development new cultivar of low temperature tolerant to be demonstrated the excellence as cross parents in sugar contents, fruit weight, fruit hardness and yield.