• Microbiology and Biotechnology Letters
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• v.44 no.2
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• pp.150-155
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• 2016

This study investigated the effects of combined treatments of immersion liquid and high hydrostatic pressure (HHP, 100−400 MPa) on the quality of mackerel. In this study, we measured viable cell counts, pH level, color value, texture properties, and sensory evaluation of mackerel. Viable cell counts of mackerel treated with combined HHP were decreased by 2 log cycles at 300 MPa and 400 MPa compared to the control. The pH values of mackerel treated with HHP at 300 MPa and 400 MPa were higher than that of other samples. Hardness, gumminess, and chewiness decreased when treated with combined HHP and increased with increase in HHP. Lightness and whiteness of mackerel increased, but redness decreased, with increase in HHP. In case of sensory evaluation, texture of mackerel treated with HHP at 300 MPa and 400 MPa showed higher scores than that of other samples. These results suggest that immersion liquid and HHP treatments can increase microbiological safety and improve textural properties of mackerel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.5
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• pp.667-672
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• 2003

Low-fat, precooked high quality Wanjajun was prepared by treating natural antioxidant herbs and hydrocolloids for quantity production of cook/chill system in foodservice. The proposed Wanjajun was formulated under the consideration of flavor and fat level. Wanjajun was prepared with hydrocolloid such as sodium alginate, car-boxymethyl cellulose (CMC), carrageenan and xanthan gum. Cooking yield, fat retention and water holding capacity of Wanjajun containing hydrocolloidal gums were higher than those of control. L-value of raw product was low in comparison with cooked product, but a-value was higher than that of other cooked product. Colors of raw and cooked products were not different among five kinds of products. pH value of cooked product was higher than that of raw product pH range of cooked products revealed to 6.10~6.23. There was no considerable change in pH value during storage. The coliform group and Staphylococus aureus were not detected during storage. Total bacteria1 counts were close to microbial guidelines for safe condition. Hardness, springness, cohesiveness, gumminess and brittleness of low-fat products were generally lower than those of control product. Hardness, gumminess and brittleness of reheated products were higher than those of preheated products. Flavor, tenderness, juiciness and overall quality were not different between precooked and reheated products. Textural characteristics of products were superior in the order of sodium alginate, xanthan gum, CMC, carrageenan and control product.

• Proceedings of the Korea Society for Industrial Systems Conference
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• 2002.11a
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• pp.3-13
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• 2002

고석하 등(2002)은 인터넷 소매상이 상품 품목의 명목 가격과 배송료를 이용해서 고객의 일회 총 구매 비용을 조절한다는 것을 밝혔다. 고석하 등(2002)은 같은 내용의 상품 조합을 인터넷 시장에서 구매하기 위한 비용과 전통 시장에서 구매하기 위한 비용을 비교하였다. 분석 결과, 그 교호작용과 함께, 상품 종류와 일회 구매액/가격의 크기의 두 요소가 인터넷 시장의 전통 시장에 대한 총 구매비용 할인율의 변동의 약 60%내지 80%를 설명할 수 있다는 것을 보여주었다. 한편, 구매액/가격은 인터넷 시장에서의 해당 산포도(전통 시장의 그것에 대비한)에는 거의 영향을 미치지 못하며, 상품의 종류도 산포도에는 할인율에서와 같이 큰 영향을 미치지 않았다. 인터넷 시장의 가격이나 구매비용 산포도는 상품 특성이나 구매액 크기 이외의 다른 요인에 의해서 주로 영향을 받는 것으로 나타났다. 따라서, 본 논문에서는 가격 요인 이외의 경제적 경쟁요인에 관한 실증연구로서, 2002년 6월 17일부터 20일까지, 소프트웨어, PC와 주변기기, 휴대폰, 가전제품, CD, 화장품, 그리고 책의 7가지 산업 전문 쇼핑몰과 종합 쇼핑몰을 대상으로, 인터넷 시장에서 수행되고 있는 경제적인 비 가격 경쟁요인에 관한 실증 조사를 실시하였다. 조사 결과, 인터넷 시장에서 수행되고 있는 경제적인 비 가격 경쟁요인은 매우 다양하며, 상품별로도 다른 특성을 보이고 있는 것으로 밝혀졌다. 인터넷 소매상의 경제적인 비 가격 경쟁요인은 크게 배송료 면제와 배송료 외 인센티브 제도로 구분된다 본 논문에서는 경제적인 비 가격 경쟁요인의 모든 경우의 수를 고려할 수 있도록, 코드표를 작성하여 정리하고 분석하였다.전체 분석정보의 공유가 필수적으로 발생하게 됨으로, 유전체 정보와 임상정보의 통합은 미래 의료환경에 필수기능이 될 것이다. 3) 각 생명공학 연구소에서 사용하는 첨단 분석 장비와 생명공학 정보시스템의 자동 연계가 필요하다. 현재 국내에는 전국적인 초고속정보망이 가동되어 웹을 기반으로 하는 생명정보의 공유는 기술적으로 문제가 될 수 없으나 임상정보의 유전체연구에 그리고 유전체연구정보의 임상활용은 다양한 문제를 내포하고 있다. 이에 영상을 포함한 환자정보의 유전체연구센터와 병원정보시스템과의 효율적인 연계통합 운영을 위해 국내에서는 초기 도입단계에 있는 국제적인 보건의료정보의 표준인 Health Level 7 (textural information 공유), DICOM (image 및 wave 공유), 관련 ISO표준, WHO의 ICD9/10 (질병분류), LOINC (검사 및 관련용어), SNOMED International (의학용어) 등을 활용하여야 한다.matrix. The prediction system gives about 50% of sensitivity and 98% of specificity, Based on the PID matrix, we develop a system providing several interaction information-finding services in the Internet. The system, named PreDIN (Prediction-oriented Database of Interaction Network) provides interacting domain finding services and interacting protein

• Food Science of Animal Resources
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• v.26 no.3
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• pp.331-336
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• 2006

High purity ${\gamma}$-oryzanol was obtained from rice bran and added at 0.05%, 0.10% or 0.20% (w/w) to pork sausages. Sausages containing ${\gamma}$-oryzanol showed higher CIE $L^*\;and\;a^*$ color values than the control (p<0.05). Sausages containing ${\gamma}$-oryzanol had significantly lower hardness and chewiness in textural properties than the control (p<0.05) when determined by Instron testing machine. However, there were no differences in cohesiveness and springiness between the control and the sausages containing ${\gamma}$-oryzanol. Sausages containing >0.05% of ${\gamma}$-oryzanol had significantly lower thiobarbituric acid reactive substances (TBARS) values than the control since 12 days of storage when sausages were aerobically stored at $4^{\circ}C$ for 18 days (p<0.05). Thus, ${\gamma}$-oryzanol may have a potential application for the sausage products to inhibit lipid oxidation when used at >0.05%.

• Korean Journal of Soil Science and Fertilizer
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• v.27 no.1
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• pp.3-9
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• 1994

Characterstics, genesis and classification of soils derived from coarse grain granitic materials were discussed with four soil series, such as Samgag, Sangju. Sachon and Yecheon which were distributed over the area of Gangdae-Ri, Nengseo-Myeon, Yeoju-Gun, Gyunggi-Do. The results are as follows. 1. Samgag, Sangju, Sachon and Yecheon had a soil of excessively, well, imperfectly and poorly drained, thus they had a soil drainage sequence. 2. Soil textural class were from sandy loam to loam. Silt and clay content were increased with descending to the local bottom, while sand content was decreased. 3. Soils were very strongly to strongly acid and OM, CEC, exchangeable cation, and available $P_2O_5$ in soils seemed to be increased with ascending to the local boctom. 4. Kaolinite and Quartz were the dominant clay mineral and the other was Vermiculite and Illite. 5. Samgag was classified as Typic Dystrochrepts, Sangju as Dystric-Fluventic Eutrochrepts, Sachon as Aeric-Fluventic Halpaquepts, and Yecheon as Fluventic Haplaquepts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1591-1595
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• 2012

Styela clava (Korean name: miduduk) tunic was produced as a byproduct after processing of S. clava. To utilize S. clava tunic, fish paste containing tunic powder was prepared, and quality characteristics were evaluated for color, textural properties, and sensory attributes. Increasing the amount of S. clava tunic in fish paste tended to decrease lightness (L), redness (a), and yellowness (b) values of the surface part of fish paste. Strength and hardness of fish paste increased with increasing amount of tunic. All test samples with 3 mm thickness showed good flexibility and did not break even after folding in half four times. For overall acceptance in the sensory evaluation, fish paste containing 1% S. clava tunic acquired a relatively higher score. These results suggest that S. clava tunic can be applied to fish paste products to improve quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.12 no.3
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• pp.230-235
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• 1983

Physicochemical properties of instant rice prepared by hot-air drying, alcohol dehydration and freeze-hot air drying were studied. Freeze-hot air drying rice showed the fastest rehydration rate as well as the most desirable textural characteristics. Sensory evaluation suggested that the freeze-hot air drying rice also had more desirable taste, flavor and texture. However, color was more desirable in alcohol dehydrated rice.

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.74-79
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• 1976

Two rice varieties in Korea, an Indica type 'Tongil' and a Japonica type 'Jinheung', were stored at $5^{\circ}C$ and $30^{\circ}C$ for six months and the changes in organoleptic quality and lipid components were investigated to obtain the following results. In storage, both varieties brought about increases of hardness, cohesiveness and gumminess, and a decrease of adhesiveness among textural parameters of cooked rice. Storage at $5^{\circ}C$ showed no change in organoleptic quality but storage at $30^{\circ}C$ caused the occurrence of off-flavor in both varieties and a marked decrease of stickiness in Jinheung. Rice samples before storage contained 5-times more free lipids than bound lipids and free lipid content of Tongil was $70{\sim}80%$ of Jinheung. In storage, bound lipids tended to increase slowly while free lipids increased in both varieties at $5^{\circ}C$ and tended to increase in Tongil and to decrease in Jinheung at $30^{\circ}C$. In free lipid fractions of rice samples before storage were found 9 components including triglycerides, free fatty acids and sterol esters and in bound lipid fractions were found 8 components including free fatty acids and sterol esters, as the major components. In storage, changes in lipid components were more remarkable in free lipids than in bound lipids and in Jinheung than in Tongil. It was, therefore, concluded that Tongil variety had a better storage stability than Jinheung variety and the deterioration of rice quality occurred mainly in free lipid fractions during storage.

• Korean Journal of Soil Science and Fertilizer
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• v.36 no.4
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• pp.193-199
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• 2003

Electrical conductivity (EC) is a major indicator of soil salinity. Measurement of EC in saturation-paste extract of soil (ECe) is a standard way to evaluate soil salinity. However, many of the data on soil salinity have been obtained by measuring the EC of 1:5 soil-water extract (EC1:5) or salt percentage which is calculated from EC1:5 by multiplying a conversion factor. We analyzed 90 soil samples collected from 9 reclaimed tidelands in Korea, and derived relationships between ECe and dilution factors (DF1:5) which can convert EC1:5 to ECe in 2 soil textural groups at 5 salinity levels. Regression equations between ECe and DF1:5 were DF1:5 = 1.3624In(ECe) + 5.1386($r^2=0.37^{***}$) for soils of more than 50% silt content, DF1:5 = 1.9505In(ECe) + 5.3679($r^2=0.66^{***}$) for soils of less than 50% silt content. And the relationship for all soils investigated was DF1:5 = 1.4001In(ECe) + 5.4865($r^2=0.51^{***}$). From the relationships, conversion factors for calculation of ECe from EC1:5 of salt percentage data were estimated for soils of different textures and salinity levels.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1726-1734
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• 2004

Response surface methodology on sensory evaluation was used to optimize cooking condition of cooked short grain rice (CSR) and cooked short grain rice containing grainy sea-tangle patch (CSTR). Texture profile analysis and nutritional evaluation were also performed. For maximizing overall acceptability, it can be predicted sea-tangle patch 14%, added water 1.67 times of rice and sea-tangle amount and steeping time 47 min as optimum cooking conditions from sensory evaluation conducted by the forties panelist. Hardness of pressure cooked short grain rice containing grainy sea-tangle patch (CSTR) were lower than cooked short grain rice (CSR), but it showed similar as CSR in adhesiveness, chewiness and higher in springiness and cohesiveness. In addition CSTR was delayed retrogradation compared with CSR. The nutritional Quality of CSTR showed higher level in total dietary fiber, protein, ash than CSR, but lower in protein digestibility, C-PER, gelatinization degree compared with CSR.