• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1434-1442
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• 2005

The Present study was attempted to investigate the Possibility of modification of functional properties of the rice flour by crosslinking proteins using microbial transglutaminase (mTGase) derived from a variant of Streptoverticillium sp. MTGase was added at various levels (3,000, 5,000, 7,000 and 10,000 ppm) during making noodles mixed with the rice flour. Mixograph and farinograph showed that imported wheat flour (IWF) had strong dough stability, while the rice flour showed very weak dough strength. However addition of mTGase (3,000, 5,000 and 7,000 ppm) resulted in improvement of dough stability of the rice flour. Texture profile analysis (TPA) results indicated that most of texture parameters (gumminess, chewiness and hardness) of cooked noodles prepared from the rice flour were significantly lower than those of noodles prepared from IWF. However, by addition of mTGase (at the levels of 3,000, 5,000, 7,000 ppm) dough stability and all the TPA values and sensory score (at the level of 7,000 ppm mTGase) on chewiness and hardness of cooked noodles made with $30\%$ rice flour were improved significantly. These results suggest that dough stability and texture of rice noodles as well as sensory characteristics could be improved by addition of mTGase to the rice flour.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.367-380
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• 2010

Various contents of Rosa rugosa Thunb. fruit(0, 10, 20%), which is grown along the seashore of Gangwon province, were applied to apple jams having different sugar concentrations(20, 40, 60%). The resulting jams were analyzed using a sensory scoring test as well as a response surface methodology to identify the optimum conditions for the preparation of high-preference apple jams. The sensory properties based on sense of sight, smell and taste appeared to be linked to the sugar contents. It could be attributed to the presence of flavor compounds and pigments generated from the caramelization of sugar molecules during heat processing. On the other hand, rheological properties such as viscosity and spreadability were associated with Rosa rugosa fruit content, which was also verified by textural analysis of the jams. As the contents of Rosa rugosa increased, the hardness, gumminess, and chewiness of the jams decreased, which eventually might have contributed to the less thick and thus more spreadable sensory characteristics. Sensory evaluation revealed that apple jams were preferred when prepared with $\leq$10% of Rosa rugosa fruit and $\geq$55% of sugar contents. In particular, apple jams containing 10% Rosa rugosa and 60% sugar showed better mechanical qualities as well as higher sensory preference among 10 jams formulated using central composite design.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.896-903
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• 2015

The objective of this study was to investigate the effect of nitrite substitution of sausage with purple sweet potato by examining the quality characteristics of sausage. Four sausage samples were prepared as follows: F1 (0.15% sodium nitrite), F2 (0.2% pigment), F3 (0.2% pigment and 5% powder), and F4 (0.2% pigment and 10% powder). A substitution of sodium nitrite with 0.2% purple sweet potato pigment reduced redness while increased yellowness. However, the addition of 5% purple sweet potato powder to 0.2% purple sweet potato pigment increased redness while reduced yellowness, which was similar to those of sausage with 0.15% addition of sodium nitrite. Further, color change increased as the content of purple sweet potato increased. As the amount of purple sweet potato increased, the contents of Ca, K, and Mg increased but hardness, gumminess, and chewiness decreased. In the sensory evaluation, the addition of purple sweet potato did not influence on appearance, color, or flavor. However, the addition of 10% purple sweet potato decreased the taste and texture of sausage. Correlation coefficients between overall acceptability, texture, appearance, color, taste, and flavor were 0.901, 0.895, 0.877, 0.844, and 0.688, respectively. Therefore, proper content of purple sweet potato powder and purple sweet potato pigment were determined to be 5% and 0.2%, respectively, for the substitution of sodium nitrite.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.97-104
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• 2012

The aim of this study was to investigate the quality properties of beef jerky replaced salt (NaCl) with red pepper paste, soy sauce and soybean paste. The quality properties of beef jerky including water activity ($a_w$), pH, moisture content, protein content, color, shear force, texture profile analysis and sensory evaluations were investigated. The sliced beef samples were marinated at salt (control), soybean paste (T1), soy sauce (T2) and red pepper paste (T3) for 24 h and then dried at $70^{\circ}C$ for 8 h. The $a_w$ and moisture content varied from 0.88 to 0.79 and from 28.87% to 22.98%, respectively. All treatment samples showed higher final $a_w$ and moisture content than the control sample after drying for the 8 h (p<0.05). The protein content of T2 and T3 samples were lower than the control. Also, shear force and hardness value of all treatment samples had lower than the control (p<0.05). However, all treatment samples showed lower saltiness intensity than the control sample. Sensory panelists recorded greater flavor and texture scores to the samples with soy sauce replacement. Therefore, sensory panels found that the T2 samples had better overall acceptability scores than the other beef jerky samples (p<0.05).

• Journal of Animal Science and Technology
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• v.45 no.6
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• pp.1047-1060
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• 2003

To investigate the effects of conjugated linoleic acid added diet feeding on CLA accumulation and quality characteristics of pork meat. The CLA used to add in diet was chemically synthesized by alkaline isomerization method with corn oil. Pigs were divided into 5 treatment groups(4 pigs/group) and subjected to one of five treatment diets(0, 1.25% CLA for 2 weeks, 2.5% CLA for 2 weeks, 1.25% CLA for 4 weeks and 2.5% CLA for 4 weeks, CLA diets; total fed diets) before slaughter. Pork loin were collected from the animals(110 kg body weight) slaughtering at the commercial slaughter house. Pork loin meat were aerobic packaged and then stored during 2, 5, 8, 11 and 14 days at 4$^{\circ}C$. Samples were analyzed for shear force value, texture, TBARS, fatty acid composition, cholesterol and CLA content. CLA treatment groups showed significantly(p〈0.05) higher shear force value compared to those of control group at 11, 14 days of cold storage. All treatments were decreased significantly as the storage period passed. There was a not significantly difference in texture between control and CLA treatment groups. All CLA treatment groups showed significantly(p〈0.05) lower TBARS value than the control. TBARS value was increased significantly during storage in all treatment. CLA treatment groups showed significantly(p〈0.05) lower cholesterol content compared to those of control group. As dietary CLA was increased in feed, the content of CLA was increased, but the control was almost not detected. The contents of CLA were not significantly changed during chilled storage for 14 days. In the change of fatty acid composition, the contents of oleic, linoleic and arachidonic were decreased by dietary CLA-supplementation, whereas the increase level of CLA-supplementation resulted in the higher palmitic and stearic acid. In all results, CLA could be accumulated in pork meat and its antioxidant capability has been indicated. It was suggested that dietary CLA-supplementation could be produced high quality pork.

• Journal of Animal Science and Technology
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• v.47 no.6
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• pp.1059-1066
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• 2005

The objective of this study was to investigate the physico-chemical characteristics of chicken breast surimi processed by four times washing (C) and adjustment to pH 3.0 (T1) and pH 11.0 (T2). Water, crude protein, myofibrillar protein and yield of the treatment C were lower compared to other two treatments. Crude fat of T2 was higher than other two treatments. pH, WHC, breaking force and deformation were not different among the treatments. Shear force of T2 was the highest, followed by T1 and C. L* of T2 and a* of T1 were lower than other two treatments. b* of C was the highest, while T2 was the lowest. Brittleness and hardness in textural properties were not different among the treatments. Cohesiveness of T1 was the lowest among three treatments. Springiness and chewiness of T1 and T2 were higher than those of treatment C, respectively. Gumminess of T2 were higher compared to C and T1. Appearance and flavor in sensory evaluation were the highest in T1 and the lowest in C among three treatments. Color, aroma, juiciness, tenderness and overall acceptability were not different among the treatments. In conclusion, physico-chemical quality of chicken breast surimi was the highest in T2 among three treatments.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.399-406
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• 2002

Steam cakes were prepared with the addition of pine needle powder(Pinus densiflora Seib. et Zucc) at 0%, 1%, 2%, 3%, 4%, and their sensory quality and mechanical characteristics were compared. Sensory evaluation was performed and compared between the subjects in twenties and forties of age. As a result of the sensory evaluation in forties, steam cake with 3% pine needle powder showed the highest score in overall acceptability; however, in the group of twenties, control cake with no pine needle powder showed the highest score. In the measurement of color changes, L value(lightness) was decreased, but a value(redness) and b value(yellowness) were increased as the addition of pine needle powder increased. In textural characteristics, the hardness, springiness, gumminess and brittleness of steam cake were decreased by the increase of pine needle powder. The hardness and brittleness were increased as the storage time increased.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.568-576
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• 2000

Physicochemical and sensory properties of turnip kimchi prepared with traditional two cultivars were examined during fermentation at 0$\^{C}$ Greater decrease in pH and reducing sugar content, and higher increase of acidity' was observed in green-colored turnip kimchi than red-colored one. Lactobacilli number of green one was greater than that of red one. Antocyanin content increased upto day 45-50 and then decreased, the anthocyanin content of red one was higher than that of green one. The Hunter color L and a values increased gradually upto day 30 and then decreased, and the a value of green one was lower than that of red one. The hardness, fracturability and chewiness of turnip, determined by texture analyser, decreased during fermentation, and the values of textural parameters were smaller than those of red one. Sensory evaluation showed that the scores of 'sour odor', 'sour taste, 'sweet taste', 'savory taste, and carbonate taste' of green one were higher than those of red one, but the scores of 'hardness', 'fracturability' and 'chewiness' were lower than those of red one. Meanwhile there were no difference in 'juiciness'. Score of 'over-all acceptability' of green one was the highest with 8.8-8.9 on day 30, 40 and 45, but the score of red one was the highest with 8.5-9.1 at day 40 and 45. On the 70th day, this score of green one decreased to 2.2, but the red one maintained 6.3 on the 70th day of fermentation.

• Korean Journal of Mineralogy and Petrology
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• v.33 no.1
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• pp.53-64
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• 2020

The Samgwang deposit has been one of the largest deposits in Korea. The deposit consists of series of host rocks including Precambrian metasedimentary rocks and Jurassic Baegunsa formation, which unconformably overlies the Precambrian metasedimentary rocks. The deposit consists of eight lens-shaped quartz veins which filled fractures along fault zones in Precambrian metasedimentary rock, which feature suggest that it is an orogenic-type deposit. Laminated quartz veins are common in the deposit which contain minerals including quartz, ankerite, white mica, chlorite, apatite, rutile, arsenopyrite, sphalerite, chalcopyrite and galena. The structural formulars of white micas from laminated quartz vein and wallrock alteration are determined to be (K_1.02-0.82Na_0.02-0.00Ca_0.00)(Al_1.73-1.58Mg_0.26-0.16Fe_0.23-0.10Mn_0.00Ti_0.03-0.01Cr_0.01-0.00)(Si_3.35-3.22Al_0.79-0.65)O₁₀(OH)₂ and (K_0.75-0.67Na_0.01Ca_0.00) (Al_1.78-1.74Mg_0.16-0.15Fe_0.15-0.13Mn_0.00Ti_0.04-0.02Cr_0.01-0.00)(Si_3.33-3.26Al_0.74-0.67)O₁₀(OH)₂, respectively. It suggest that white mica from laminated quartz vein has higher interlayer cation (K+Na+Ca) and Fe+Mg+Mn+Ti content in octahedral site compared to the white mica from the wallrock alteration. Compositional variations in white mica from laminated quartz vein can be caused by phengitic or Tschermark substitution ((Al³⁺)^VI+(Al³⁺)^IV <-> (Fe²⁺ or Mg²⁺)^VI)+(Si⁴⁺)^IV) and (Fe³⁺)^VI <-> (Al³⁺)^VI substitution. Ankerite from laminated quartz vein has compositional variations of FeO and MgO contents along crystal growth direction. The geochemical and textural features suggest that laminated quartz vein from the Samgwang gold-silver deposit was formed during ductile shear stage, which is an important main gold-silver ore-forming event in orogeinc deposit.

• Korean Journal of Soil Science and Fertilizer
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• v.41 no.5
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• pp.303-309
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• 2008

The physico-chemical properties of the rainfall interception culture (85 sites) and the open field culture soils (85 sites) in the area of Gochang-gun, Jeollabuk-do were surveyed. Soil textural distribution of the rainfall interception culture and the open field culture soils was 74% and 64% for silt loam, 16% and 35% for loam, and 10% and 1% for clay, respectively. The percentage of aggregate rates was higher in the open field culture soils (60.06%) than rainfall interception culture soils (55.84%). Electrical conductivity, exchangeable cations, and anions in the rainfall interception culture soils were higher than those in open field soils. Specially, accumulated amount of anion in rainfall interception culture soils was remarkably higher 2~3 times than open field culture soils. The results from the analyses of rainfall interception culture soils suggested that the most critical problem is the salts accumulation caused by over-fertilization of chemical fertilizer and compost. Therefore, application rates of chemical fertilizer and compost should be controlled in order to conservation of soil and water for sustainable agriculture.