• KOREAN JOURNAL OF CROP SCIENCE
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• v.67 no.3
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• pp.172-179
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• 2022

Sweet potato varieties with high fiber content in the storage root have poor texture when steamed or roasted. This study investigates the difference in fiber content among sweet potato varieties by soil and climate. The average fiber content of 'Hogammi', 'Sodammi', 'Pungwonmi', 'Danjami', and 'Jinyulmi' cultivars from the samples collected at farms in Haenam, Muan, and Unbong, Korea were 95.71, 66.73, 44.55, 40.55, and 38.53 mg/100g FW, respectively. There was no significant difference between site-specific conditions and varieties. Based on the degree of visual fibrousness, 'Hogammi' has an average of 3.6-4.0 with many thick stringy fibers. The fiber content of the 'Hogammi' cultivar was measured across 19 sites representing the main sweet potato growing regions of Korea. The fiber content was between 115.82 and 114.6 mg/100g in Haenam 2 and Boryeong 1, and 87.46 mg/100g in Hamyang. However, the fiber content at the remaining 16 sites was within the range of 94.63-108.52 mg/100g, although there were some site-level differences. The fiber content of the sweet potato storage roots were positively correlated with soil phosphorus (R² = 0.58^**), organic matter (R² = 0.52^*), and pH (R² = 0.51^*), which had a significance of 1% and 5%. The fiber content of sweet potato storage roots was found to have increased with increasing phosphorus content, organic matter and pH in the soil. However, there was no correlation with the amount of precipitation, days of precipitation and hours of sunshine with the fiber content of sweet potato at the selected sites.

• Journal of Mushroom
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• v.20 no.3
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• pp.173-177
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• 2022

Mushroom production in Korea is concentrated on five major mushroom types. To create a new source of income for farmers, it is necessary to establish new mushroom production and marketing systems. This study was conducted to evaluate the marketability of and establish a marketing strategy for Pleurotus nebrodensis variety 'Uram'. The evaluation of distributors showed that it was necessary to cultivate mushrooms of uniform shape and size, to compensate for their low storability, and to sell them in small packages. The consumer evaluation showed that the texture of P. nebrodensis had the highest level of satisfaction for quality, but the levels of satisfaction for size and shape were low. In the consumer evaluation, as in the distributor evaluation, improvements in cultivation were found to be necessary, as the storage time is short due to a high moisture content. An evaluation of the market gave the following results regarding the marketing strategy. It was found to be necessary to consider the production of mushrooms of a uniform shape and size and sell them in small packages in the range of 150 to 300 g. The price of the mushrooms should be set using a high-end strategy for high-end sales. The mushrooms should be introduced to local food and eco-friendly stores in the early stages of production. Subsequently, if farmhouse production increases, shipments should be made to wholesale markets through a regular contract. Finally, considering that P. nebrodensis is an unfamiliar mushroom to consumers, it is necessary to promote it by increasing the accessibility of consumers through tasting events and experience groups.

• Korean Journal of Mineralogy and Petrology
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• v.34 no.4
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• pp.241-253
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• 2021

Manganese nodules have been found in the shallow water depth of the Arctic Ocean as well as in the abyssal plains of the Pacific and Indian Oceans, but detailed study for them were rarely investigated. Manganese nodules, collected from the East Siberian Sea through the Arctic Expedition using Araon ice braking vessel, have a high potential for Mn mineral resources because they have high Mn content with high Mn/Fe ratio. This study investigated the external form, size and weight, internal texture for the non-spherical manganese nodule, which has about 7 % of total nodule from the East Siberian Sea. This study also researched the relative Mn-oxide mineral composition using the peak area ratio of X-ray diffraction pattern and their chemical composition. All data obtained from non-spherical nodules were compared with the spherical ones. Ellipsoidal, platy and irregular types are common among 5 groups of non-spherical manganese nodule based on the external form, and major axis and weight have positive relationship. All non-spherical manganese nodules have core mainly composed of mud sediments. The average Mn oxide mineral contents in nodules are birnessite, buserite and todorokite in descending order. Although mineral composition does not show any correlation with the external form, kind of core or internal structure, todorokite and buserite contents tend to increase and birnessite content decrease from the surface to the core in the nodule. Non-spherical manganese nodules have higher Mn content and Mn/Fe ratio than those from the shallow water depth of the Arctic Sea and even in the deep-sea of the Pacific and Indian Ocean. Although non-spherical nodule is larger and heavier, and has lower Mn content and Mn/Fe ratio than spherical nodule, there are not any differences in mineral composition and internal structure between them. Almost all manganese nodules collected from the East Siberian Sea are attributed to diagenetic process, because they are higher than 5 in Mn/Fe ratio.

• Korean Journal of Poultry Science
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• v.49 no.1
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• pp.1-8
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• 2022

We investigated the effects of stunning methods and gas treatments during slaughter on the quality characteristics of chicken breast and small intestine. Broilers (Ross 308) were stunned and slaughtered using halal, CO₂, or N₂ gas stunning methods (for 10 birds). After slaughter, the pH, proximate composition, color, water-holding capacity, cooking loss, and shear force of chicken breast muscle and small intestine were determined. Compared with the halal treatment, CO₂ treatment resulted in higher pH and lower cooking loss (P<0.05), and the pH, color, and shear force of chicken breast muscle with N₂ treatment were similar to those of the halal treatment (P>0.05). Compared with the halal treatment, the gas treatments resulted in lower pH and lightness and higher redness, yellowness, thickness, and shear force of the small intestine (P<0.05). However, compared with the CO₂ treatment, the N₂ treatment resulted in lower pH, redness, and yellowness, and higher lightness, thickness, and shear force. Overall, compared with the halal method, our results suggest that the use of N₂ gas suppresses the discoloration and deterioration of the texture of chicken meat and small intestine caused by CO₂ gas treatment in the gas stunning method.

• The Journal of Engineering Geology
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• v.33 no.1
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• pp.85-103
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• 2023

The in-situ remediation of a solidified stratum containing a large amount of fine-texture material like clay or organic matter in contaminated soil faces limitations such as increased remediation cost resulting from decreased purification efficiency. Even if the soil conditions are good, remediation generally requires a long time to complete because of non-uniform soil properties and low permeability. This study assessed the remediation effect and evaluated the field applicability of a methodology that combines pneumatic fracturing, vacuum extraction, and plasma blasting (the PPV method) to improve the limitations facing existing underground remediation methods. For comparison, underground remediation was performed over 80 days using the experimental PPV method and chemical oxidation (the control method). The control group showed no decrease in the degree of contamination due to the poor delivery of the soil remediation agent, whereas the PPV method clearly reduced the degree of contamination during the remediation period. Remediation effect, as assessed by the reduction of the highest TPH (Total Petroleum Hydrocarbons) concentration by distance from the injection well, was uncleared in the control group, whereas the PPV method showed a remediation effect of 62.6% within a 1 m radius of the injection well radius, 90.1% within 1.1~2.0 m, and 92.1% within 2.1~3.0 m. When evaluating the remediation efficiency by considering the average rate of TPH concentration reduction by distance from the injection well, the control group was not clear; in contrast, the PPV method showed 53.6% remediation effect within 1 m of the injection well, 82.4% within 1.1~2.0 m, and 68.7% within 2.1~3.0 m. Both ways of considering purification efficiency (based on changes in TPH maximum and average contamination concentration) found the PPV method to increase the remediation effect by 149.0~184.8% compared with the control group; its average increase in remediation effect was ~167%. The time taken to reduce contamination by 80% of the initial concentration was evaluated by deriving a correlation equation through analysis of the TPH concentration: the PPV method could reduce the purification time by 184.4% compared with chemical oxidation. However, the present evaluation of a single site cannot be equally applied to all strata, so additional research is necessary to explore more clearly the proposed method's effect.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.1
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• pp.20-26
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• 2023

Fiber content in the storage roots of sweetpotato varies between different varieties. For examples, the high fiber content of certain types has a poor texture when steamed or roasted. This study was conducted to evaluate the optimal sieve mesh size for separating fibers, the chemical composition of fibers and differences in fiber content among different varieties. We found that the separated fiber content (dry weight) of mashed and steamed sweetpotato was higher after washing three times (143.3 mg/100 g) compared with that washed five times (128.4 mg/100 g). The Hogammi variety remained 85.9% of total fiber content at 10 mesh (2,000 ㎛) and 9.6% of total fiber content at 30 mesh (600 ㎛), and Jinyulmi remained 74.9 and 16.7% of total fiber content , respectively. Therefore, a 30 mesh sieve was considered the most suitable for fiber separation. Among the 10 studied cultivars, Jinhongmi showed the lowest amount of fiber (24.8 mg/100 g) and Hogammi had the highest amount (111.4 mg/100 g), which was 4.5 times larger than that of Jinhongmi. Cellulose, hemicellulose and lignin content of separated fibers showed no difference between the viscous-type Hogammi and powdery-type Jinyulmi varieties, with averages of 32.5, 22.3 and 29.6%, respectively. Correlation results using the Image J program showed a significant correlation between the distribution of the stained area and the fiber content (R = 0.74, p < 0.05). Staining distribution differed among varieties, suggesting that a simple fiber content test could be performed using the staining method on raw sweetpotato. These results provide useful information to help inform farmers on the fiber content of different sweetpotato varieties.

• Journal of agriculture & life science
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• v.50 no.4
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• pp.91-98
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• 2016

This aim of the present study was to evaluate the effects of phosphate on the quality properties of the surimi-like materials. Surimi-like materials as a control was prepared with beef heart by three times of washing treatment. Three types of surimi-like materials were manufactured by different conditions(T1: 2% salt, T2: 1.95% salt+0.05% phosphate, T3: 1.90% salt+0.10% phosphate). The moisture content was significantly lower in T1 than the control, and T3 sample had the highest crude protein content(P<0.05). The cooking loss was significantly lower in T2 than the control, and T2 sample had the highest water-holding capacity(P<0.05). The lightness and whiteness values were significantly lower in the treatment samples compared to the control sample; whereas redness values was higher than the control(P<0.05). Beef heart surimi-like materials added with salt and phosphate had higher in texture properties in the control, and T3 sample had the highest hardness, cohesiveness, gumminess and chewiness values(P<0.05). Therefore, the addition of phosphate could increase the protein content and gel properties as well as water-holding capacity of surimi-like materials from beef heart.

• Journal of agriculture & life science
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• v.50 no.1
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• pp.167-178
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• 2016

This study was conducted to estimate genetic parameters for milk production and linear type traits in Holstein dairy cattle in Korea. The data including milk yields, fat yields, protein yields, fat percent, protein percent, somatic score and 15 linear type traits for 10,218 first parity cows collected by Dairy Cattle Improvement Center, National Agricultural Cooperative, Korea, which were calving from January 2009 to April 2013. Genetic and error (co)variances between two traits selected form 19 traits were estimated using bi-trait pairwise analyses with WOMBAT package. The estimated heritabilities for milk yield(MY), fat yield(FY), protein yield(PY), fat percent(FP), protein percent(PP), somatic cell score(SCS), udder depth(UD), udder texture(UT), median suspensory(MS), fore udder attachment(FUA), front teat placement (FTP), rear attachment height(RAH), rear attachment width(RAW), rear teat placement(RTP), front teat length(FTL), foot angle(FA), heel depth(HD), bone quality(BQ), rear legs side view(RLSV), rear legs rear view(RLRV) and locomotion(LC) were 0.128, 0.144, 0.100, 0.273, 0.333, 0.090, 0.179, 0.066, 0.104, 0.109, 0.127, 0.099, 0.059, 0.069, 0.154, 0.014, 0.010, 0.052, 0.065, 0.175 and 0.031, respectively. Among the genetic correlations, UD, UT, FTP, RAW, FTL, FA and RLSV with MY were -0.334, 0.271, 0.445, 0.544, 0.076, -0.281 and -0.228, respectively, and MS, FTP, RTP, FTL, FA, BQ, RLSV, RLRV and LC with PP were -0.147, -0.182, -0.262, -0.136, 0.355, 0.311, 0.135, 0.233 and 0.143, respectively. Especially, MY had the highest positive genetic correlation with RAW (0.544), while SCS had the highest negative genetic correlation with LC (-0.603). FP had negative genetic correlation with most udder traits, whereas, FP had positive genetic correlation with leg and hoof traits (0.056 - 0.355).

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.644-652
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• 2006

This study was investigated the utilization of pomegranate(P) as coagulants for 새려 manufacture, the quality characteristics and shelf-life on tofu made by P1(fruit juice of pomegranate 1%) and P2(fruit juice of pomegranate 2%) and P3(fruit juice of pomegranate 3%) and P4(fruit juice of pomegranate 4%) and P5(fruit juice of pomegranate 5%) were investigated and compared to G.D.L(C). And also, total microbe and tatal acid of the tofu were determined during storage at $0^{\circ}C^$. The results are summarized as follow P3(493.3g/500ml) compared to C(485g/500ml) showed the highest yield. Turbidity of tofu was increased as the proportion of pomegranate was increased, while pH of tofu was increased as the proportion of pomegranate was decreased. $L^{\ast}^{\ast}^{\ast}$ value of C tofu was highest, $a^{\ast}^{\ast}^{\ast}$ value of tofu was increased as the proportion of pomegranate was increased and $b^{\ast}^{\ast}^{\ast}$ value of C tofu was higher than those of other tofus. The hardness of tofu coagulated with pomegranate showed higher than that of coagulated G.D.L. The cohesiveness of P4, P5 showed higher than C tofu, but those of other tofus showed lower than C tofu. The springiness of tofu showed in the order of P4>P5>P3>P2>P1, gumminess of P5 tofu was highest. The Brittleness of tofu was increased as the proportion of pomegranate increased. The pH value of tofu coagulated with pomegranate increased during storage at $0^{\circ}C^$. During the storage period of tofu, pH and total acid showed a maximum change in C tofu. Generally the total plate counts of bacteria of all tofu increased during storage at $0^{\circ}C^$, and those of tofu with added pomegranate were shown to be lower than C tofu. The results of S.E.M(scanning electron microscopes), the lower hardness showed the more soft and the smaller particle, The particle of C tofu was small and uniformity but the size of P4, P5 tofu showed coarse. In the sensory evaluation of all tofu, sleekness, nutty, chewiness and smoothness, appearance and overall quality was the highest in C tofu. In the sensory evaluation of tofus coagulated with pomegranate. overall quality was the highest in P2.

• Journal of Practical Agriculture & Fisheries Research
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• v.18 no.1
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• pp.79-91
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• 2016

Quality factors which characterize 11 kinds of farm-manufactured apple Jangachi and commercial Jangachi, have been studied in order to provide a guideline to improve the quality and marketing strategy of farm-manufactured pickled apples. Moisture content ranged from 74% to 84% and 81% to 91% in Doenjang Jangachi and vinegar Jangachi, respectively; 38% to 64% in Kochujang Jangachi; 57% to 64% in radish Kochujang Jangachi. Moisture content was 89% in Doenjang Jangachi. Even though moisture content of apple Kochujang Jangachi indicated 48% which is lower than that of radish Jangachi, it was higher than that of a persimmon pickled in Kochujang (38%) and that of Japanese apricot Jangachi (49%). pH and titratable acidity, two indicators used to determine the appropriate ripening period of Jangachi, were pH 3.4~5.6, 0.03~0.14%, respectively. The pH ranged from 5.2 to 5.6 in radish Jangachi; 3.4 to 4.1 in Cucumber Jangachi. pH of persimmon Jangachi, Japanese apricot Jangachi and apple Jangachi showed 4.1, 3.5 and 4.1, respectively. Compared with the pH of traditional Jangachi (3.03~5.36), pH of all of the above Jangachi fall into an appropriate range. The brix of apple Jangachi (30%) was 12% to 18% higher than that of Kochujang radish Jangachi, but it was relatively lower than that of persimmon Jangachi (39%) and that of Japanese apricot Jangachi (49%). Salinity of Jangachi varied depending on which marinating material was used. Salinity in the descending order according to each marinating material demonstrated Kanjang (6% to 13%), Doenjang (7%), Kochujang (3% to 4%). Salinity of apple Jangachi was 3.28% which was relatively lower than that of commercial Jangachi which used either Kanjang or Doenjang as its marinating material. Chromaticity test shows that the brightness value of apple Jangachi (54.70) was similar to that of cucumber Jangachi (50.86, 56.02); the redness value and yellowness of apple Jangachi (16.21 and 26.78) were higher than the redness value (7.27 to 11.23) and the yellowness value (10.62 to 14.69) of radish Kochujang Jangachi. Sensory Characteristics value of apple Jangachi, along with radish and cucumber Jangachi in its color, odor and taste (7.00, 7.50, 7.00, respectively) placed high on the list implying higher preference. However, overall preference value of apple Jangachi was 6.83 which was lower than that of Japanese apricot Jangachi or that of radish Jangachi. The result can be explained by the tendency of people preferring crispy Jangachi and points out that the texture of apple Jangachi needs to be improved to gain popularity. Furthermore, for increased sales of apple Jangachi as a niche product, more rigorous market testing is required.