Melon is a fruit consumed and grown globally because of the sweet taste and pleasant aroma. The purpose of this study was to determine the quality characteristics and antioxidant activities of melon jams added with various fruits such as apple, aronia, blueberry, grape, kiwi, passion fruit, and peach. We determined quality characteristics such as pH, total acidity, antioxidant activity, content of total anthocyanin, polyphenol and tannin, respectively. The 100% melon jam as the control was the highest pH and lowest total acidity, whereas mixed jams with melon and passion fruit showed opposite results. The mixed jams with melon and aronia of the total anthocyanin, the polyphenol contents, tannin, and ABTS radical scavenging activities, were markedly higher than those of the control and other samples (p<0.001), followed by the mixed jams with melon and blueberry. In the taste sensing analysis, mixed jams with melon and passion fruit revealed higher richness and lower aftertaste-bitterness and aftertaste-astringency than the commercial strawberry jam and other samples. Thus, jams mixed with various fruits, in particular, aronia, blueberry, and passion fruit were superior to the 100% melon jam in terms of physiological activity and palatability.

This purpose of this study was to investigate the quality characteristics of jellies added with lemon myrtle extract. Lemon myrtle leaves were extracted for 0, 3, 5, 7, 9 minutes, respectively, in 90℃ water and used for jelly preparation. The moisture content of control showed the lowest value and the content increased significantly as the extraction time of lemon myrtle increased. The pH of L0 was significantly high and increased significantly with the increase of extraction duration time. The lightness value was the lowest in the L3. The redness showed the lowest value in the L9. The yellowness showed the lowest value in the L0. In texture properties the hardness of L9 showed the highest value and the lemon myrtle extraction duration increased significantly. The cohesiveness was highest in the L0 and lowest in the L5. Gumminess and chewiness increased significantly with increasing extraction duration. Total polyphenol content was the highest in the L5 and the jellies with lemon myrtle extracts were significantly higher than the L0. DPPH radical scavenging activities increased significantly with increasing extraction duration. The ABTS radical scavenging activity of the L0 was the lowest. In the sensory evaluation overall preference, color, sweetness, texture, and lemon myrtle flavor did not show any significant differences among the samples.

본 연구의 목적은 레드비트 분말의 첨가가 냉장 저장중 비가열 돈육패티의 품질특성에 미치는 효과를 구명하기 위해 수행하였다. 실험구는 다음과 같이 구분하였다. 대조구: 아질산염 0.01%, T1: 아질산염 0.005%+레드비트 분말 0.1%, T2: 레드비트 분말 0.1%, T3: 레드비트 분말 0.3%, T4: 레드비트 분말 0.5%. 레드비트 분말을 첨가한 비가열 돈육패티의 품질특성에서 모든 처리구들이 수분, 보수력, pH에서 유사한 수준을 나타냈으나 (p>0.05), 가열 후 감량은 레드비트 분말의 첨가가 증가할수록 높아지는 결과를 나타내었다(p<0.05). 레드비트 분말의 첨가는 돈육패티의 조직특성과 관능평가에 큰 영향을 나타내지 않았으며, 레드비트 분말의 첨가가 증가할수록 적색도가 증가하는 결과를 나타내었다. 15일간의 냉장저장 중 레드비트 분말의 첨가는 비가열 돈육패티의 저장특성에 부정적인 영향을 나타내었으나 비가열 돈육패티의 외관을 크게 향상시킬 수 있는 우수한 착색제로서 사용할 수 있을 것으로 판단되었다.

본 연구는 귀리의 겨, 겉껍질 및 잎을 에탄올로 추출한 후 항산화 및 항균활성을 조사하였으며, 추출물을 유화형 돈육 소시지에 적용하였을 때 품질 및 저장성에 미치는 영향을 알아보기 위하여 수행하였다. 귀리의 잎 추출물(OLE)의 총 페놀함량(145.99ug CAE/mg), ABTS 라디칼 소거 활성(35.07%) 및 FRAP 활성(32.77ug Fe2+/mg)은 다른 부위에 비해 유의적으로 높게 나타났다(p<0.05). 항균 활성 측정결과 모든 부위의 추출물에서 Staphylococcus aureus, Streptococcus pneumonia과 Escherichia coli에 대해서 활성을 보이지 않았으나, OLE 및 귀리 겨 추출물은 Klebsiella pneumonia에 대해서는 120μg/disk이상에서 활성을 보였으며, OLE가 귀리 겨 추출물보다 동일 농도에서 유의적으로 높은 활성을 나타내었다(p<0.05). OLE를 유화형 돈육 소시지에 첨가하였을 때, 0.025% 첨가구에서 pH, 조직감 및 관능적 특성에 유의적인 영향을 미치지 않았다. 하지만 저장 14일차에 모든 첨가구에서 지방산화(TBARS), volatile basic nitrogen (VBN), 총균수가 대조구보다 유의적으로 낮게 측정되었다(p<0.05). 본 실험결과 OLE는 높은 항산화 활성을 보였으며, 유화형 돈육 소시지 제품에 적용하였을 때 지방산화를 지연시켰고, 총균수의 저하를 가져왔기 때문에 천연 보존제로서 좋은 첨가제로 사료된다.

Graphene has attracted the interest of many researchers due to various its advantages such as high mobility, high transparency, and strong mechanical strength. However, large-area graphene is grown at high temperatures of about 1,000 °C and must be transferred to various substrates for various applications. As a result, transferred graphene shows many defects such as wrinkles/ripples and cracks that happen during the transfer process. In this study, we address transfer-free, large-scale, and high-quality monolayer graphene. Monolayer graphene was grown at low temperatures on Ti (10nm)-buffered Si (001) and PET substrates via plasma-assisted thermal chemical vapor deposition (PATCVD). The graphene area is small at low mTorr range of operating pressure, while 4 × 4 cm2 scale graphene is grown at high working pressures from 1.5 to 1.8 Torr. Four-inch wafer scale graphene growth is achieved at growth conditions of 1.8 Torr working pressure and 150 °C growth temperature. The monolayer graphene that is grown directly on the Ti-buffer layer reveals a transparency of 97.4 % at a wavelength of 550 nm, a carrier mobility of about 7,000 cm2/V×s, and a sheet resistance of 98 W/□. Transfer-free, large-scale, high-quality monolayer graphene can be applied to flexible and stretchable electronic devices.

The experiment was undertaken to measure the potential impact of animal welfare on the pork quality under two different farming systems: C1 and C2, two conventional farms; W, an animal welfare farm. Ten pigs (Landrace × Yorkshire × Duroc) of live weight 110 kg were randomly selected from each treatment, and slaughtered under uniform conditions. The left loins were collected, and subsequently analyzed for proximate composition, meat quality traits, fatty acids, free amino acids, and antioxidative dipeptides. Pork from the welfare farm (W) had greater back-fat depth and fat content, but the values were not significantly different from C1 or C2. The W loins had significantly lower moisture contents and pH values compared to C1 or C2. The C2 loins showed highest contents of unsaturated fatty acids, whereas C1 had higher polyunsaturated fatty acids as compared to W. The treatments did not show any significant differences in the contents of free aspartic acid. Anserine (an antioxidant dipeptide) from the W loins was significantly lower than that from the conventional farms. The results indicate that pork quality characteristics from animal welfare-farmed pigs were not different from those of conventional farms. Therefore, it would be appropriate to evaluate the industrial value of animal welfare livestock only at the stage of pig production, rather than the meat quality of pork.

This study examined the quality characteristics of chicken breast emulsion-type sausages manufactured with different contents of Zanthoxylumschinifolium (Z.S.) powder (0, 1, 2 and 3%). The changes to the samples upon inclusion of Z.S. powder were monitored by measuring the proximate composition, pH, color, cooking yield, viscosity, texture profile analysis and protein solubility. The sausages manufactured with increasing amounts of Z.S. powder showed a decrease significantly in fat content (p<0.05), whereas the ash content increased. The pH of the cooked samples also decreased significantly with the increasing content of Z.S. powder (p<0.05). Before and after cooked lightness significantly decreased as the Z.S. powder content increased (p<0.05). The redness of the cooked samples also increased significantly with an increasing amount of Z.S. powder (p<0.05). Samples that contained 2% and 3% of Z.S. powder resulted in a significantly larger cooking yield compared to the control sample and the one containing 1% of Z.S. powder (p<0.05). The viscosity of the uncooked samples also increased with increasing amount of Z.S. powder. Furthermore, the samples containing 3% of Z.S. powder showed significantly lower levels of hardness and springiness than the control sample (p<0.05). In addition, the sample with 3% of Z.S. powder contained showed significantly higher total protein and myofibrillar protein levels than the other samples (p<0.05). Overall, the 3% of Z.S. powder chicken breast emulsion-type sausage performed well in most quality characteristic categories, and this formulation would be suitable for use in food manufacturing.

The antioxidant, physicochemical, and sensory properties of muffins using fermented Curcuma longa L. were investigated. Sensory properties of the samples were examined, and the correlation between the physicochemical, antioxidant, and sensory properties was studied. The pH of the samples was pH 7.26-7.42, which was the optimal pH range for the air formation of the dough, color, or volume. The antioxidant activities of the sample group were significantly higher than the control (p<0.05). In the sensory intensities, the 1.0 and 1.5%-added sample groups showed a similar savory aroma, sweet aroma, savory taste, sweet taste, and texture to those of the control. Samples containing 1.0 and 1.5% showed similar overall acceptance values to the control. The muffin containing 1.0 or 1.5% fermented Curcuma longa L. powder was developed successfully, and it was concluded that the developed muffin with the fermented turmeric powder could be a highly valued product in the increasingly competitive muffin food industry.

This study investigated the quality characteristics of 5 different types of food (beef tenderloin, Japanese Spanish mackerel, radish, blueberry and tofu) by applying liquid immersion freezing, which is one of the quick-freezing methods. Each sample was refrigerated by -20℃ conventional freezing or -70℃ liquid immersion freezing respectively. After thawing at 4℃, we examined drip loss, color value, hardness, and volatile basic nitrogen. The drip loss of -70℃ freezing condition was significantly reduced compared to -20℃ freezing condition in every sample except Japanese Spanish mackerel. There were less changes in color values of beef tenderloin, Japanese Spanish mackerel, radish in -70℃ condition than conventional freezing. The hardness of beef tenderloin, tofu was decreased and that of radish, blueberry was increased at -70℃ freezing in comparison to -20℃ freezing. By applying -70℃ freezing on beef tenderloin, we also found more decreasing tendency of volatile basic nitrogen compared to -20℃ freezing. In conclusion, the quality of general frozen foods, such as beef tenderloin, Japanese Spanish mackerel and blueberry, could be improved. The possibility of developing frozen tofu is also discovered by the application of liquid immersion freezing. These results could be meaningful as baseline data for researching and development of high-quality frozen foods.

Herb soy sauce was prepared by extracting rosemary, lemon balm, spearmint and peppermint at a low temperature in fresh soy sauce. The antioxidant and physicochemical properties of herb soy sauces were examined. Herb soy sauces were prepared by adding 2.5% (w/v) of herbs to fresh soy sauce at 60℃. The total polyphenol, DPPH%, ABTS% increased with extracting time but five minutes extraction with sufficient antioxidant herb soy sauce could be prepared. The antioxidant powers of herb soy sauces were higher in lemon balm extract, and the rosemary extract showed the lowest. Soy sauces added with herbs had lower pH and salinity (p<0.05) and higher sugar content than without herbs. The colorness according to the type of herbs showed significant difference.

In this study, the physicochemical traits of soybean (100-seed weight, seed coat rate, protein content, composition, and amino acid content) and the quality of tofu (texture and sensory characteristics) were evaluated in order to determine the features of six varieties (Saedanbaek, Daechan, Daepung2, Seonpung, Miso, Saegeum) in terms of textural and sensory characteristics of tofu. Regardless of cultivar, the order of amino acid composition rate was as follows: Glutamic acid > Aspartic acid > Arginine > Leucine > Lysine. Approximately 50-60% of tofu (dry weight) consisted of protein, and among the cultivars, Tofu made from Saedanbaek showed the highest amount of protein at 59%. It was followed by tofu made from Miso at 54%. The rest contained about 50% protein. According to the result of correlation, crude lipid (-0.933**), crude protein (0.961**), and total phosphorus (0.924**) were strongly correlated with tofu hardness, and such factors could be utilized as an indicator of tofu quality.

The aim of this study was to investigate the antioxidant activities and quality characteristics of jelly added with 0%, 8%, 16%, 24%, and 32% rhubarb stem juice (RSJ). The moisture content and water activity of jelly samples increased significantly with increasing content of RSJ. The pH was highest in control samples; and the more the amount of RSJ added, the lower. Hunter color value of the jelly showed that L was highest in control samples, but it was not significant in RSJ-added samples. The A value was increased significantly with the addition of RSJ. Hardness, gumminess, and chewiness was highest in samples with 0~8% RSJ, and it decreased by increasing RSJ addition. DPPH radical scavenging activity results showed 60% activity in samples with 32% RSJ. ABTS radical scavenging activity was lowest in control samples and samples with 8~32% RSJ showed 70~80% activity, but it was not significant in samples with 8~32% RSJ. The total polyphenol was increased respectively with increasing levels of RSJ. In terms of consumer acceptance, overall acceptability did not show any significant difference among samples, and the color showed the highest value in samples with 32% RSJ and the lowest value in samples with 8% RSJ.

This research investigated the quality properties of yogurts added to barley (1, 2, and 3%) and tagatose or sucrose. After inoculation of S. thermophilus, pH, titratable acidity (TA), viscosity, and viable cell count were measured at 4 h intervals for 16 h and color value, antioxidant activity, and sensory evaluation were determined after fermentation in triplicate. In the case of yogurt containing only tagatose or sucrose, the pH was hardly decreased, but when 2-3% barley was added, the pH reached below 4.5 before 16 h. In addition, TA and viscosity tended to increase as barely was added. Viable cell count increased slowly in yogurt with tagatose, but rapidly increased when barley was added. As barley content increased, yellowness, redness, and antioxidant activity tended to increase, and significantly higher antioxidant activity in barley tagatose yogurt. Sour strength increased and significant difference in the sweetness was not observed when barley amount increased. Although there was no significant difference in overall acceptability, tagatose yogurt containing 3% barley scored the highest in preference. In conclusion, the fermentation rate of yogurt inhibited by the addition of tagatose is improved by the addition of barley, and the growth rate of lactic acid bacteria is considered to play a role.

The pine bark extract was added during the beer manufacturing process to develop a functional beer using natural plant materials. Pilsner beer was prepared by adding 0-0.125% to the wort. Immediately before fermentation, extracts were added with yeast cultured twice for 48 hr, and fermentation was carried out at 25°C for 5 d and storage was carried out at 2°C for 15 d. In the experiment, pH, reducing sugars, soluble solid contents, specific gravity, alcohol contents, chromaticity, total flavonoids, total polyphenols, DPPH, and yeast number were tested during fermentation and storage to characterize. The pH, reducing sugar, soluble solid contents, specific gravity, and alcohol contents of the six samples were not significantly different during fermentation and storage. However, yeast number, flavonoids, polyphenols, and DPPH were higher at higher pine bark extract contents. L value in chromaticity was the highest in control, and a value and b value were higher as the amount of extract added. In the sensory test, beer with 0.05% pine bark extract showed the best color, sweetness and aroma. Therefore, it was judged that it is desirable to prepare beer by adding 0.05% pine bark extract to pilsner beer.

In this study, the quality characteristics and antioxidant activities of wet noodles added with doraji (Platycodon grandiflourm) powder at concentrations of 1%, 2%, 3%, and 4%, respectively, were investigated. The crude protein, crude fat, crude ash, crude fiber, and moisture contents of the dried doraji powder were 11.00%, 0.95%, 4.10%, 29.64%, and 6.21%, respectively. As the added amount of doraji powder increased, weight, volume, and water absorption of the wet noodles after cooking decreased. However, the turbidity of the soup increased. Color L values of wet and cooked noodles decreased, while a and b values increased by the addition of doraji powder. Texture measurement indicated that hardness, cohesiveness, springiness, and chewiness of the cooked noodles decreased by addition of doraji powder. The total polyphenol contents and DPPH radical scavenging activity in wet noodles added with doraji powder increased with increasing amounts of doraji powder. Finally, sensory evaluation of wet noodles added with doraji powder revealed that taste significantly decreased. However, flavor, color, texture, appearance, and overall acceptance scores for the 1% addition group ranked significantly higher than those of the other groups. In conclusion, these findings suggest that doraji powder could be used as functional food ingredients.

Cabbage is a biennial plant that is native to the shores of the Mediterranean. It contains dietary fiber, minerals, vitamin A, vitamin C, and anticarcinogenic phytochemicals. For the test, cabbage powder was added (5%, 10%, 20%, and 30%) to flour. The addition of cabbage powder significantly increased the specific gravity and viscosity of the batter and pH of both the batter and chiffon cake. The moisture in the chiffon cake increased due to the addition of cabbage powder. Also, the lightness of the cake significantly increased, whereas the redness and yellowness decreased as the amount of cabbage powder increased. The lightness and redness of crumbs from C0 were higher than other samples as each 59.48, －3.17, respectively. Except for the resilience, the hardness, gumminess, fracturability, and adhesiveness showed similar values in the C0, C5, and C10. In terms of consumer perception, the color, softness, flavor and overall consumer preference for the control chiffon cake were higher than C5, C10, C20, and C30. Nonetheless, for those that contain cabbage powder, C5 and C10 had relatively higher consumer preferences than C20 and C30. As a result, the optimum amount of cabbage powder for the chiffon cake would be from 5~10%.

This study was performed to examine the physicochemical and antioxidative properties of the sponge cakes with different contents (0, 2, 4, 6, 8%, w/w) of lemon balm (Melissa officinalis) powder (LBP). An increase in LBP content in the cake led to a significant increase in the baking loss rate, specific volume, DPPH radical scavenging activity, ABTS radical scavenging activity, total phenol contents and total flavonoid contents of the cakes (p<0.05). As the LBP content increased, significant decreases were shown in the specific gravity of batter, sugar contents, pH, lightness, redness and yellowness of the cakes (p<0.05). Ash contents, uniformity index and other textural properties of hardness, springness, cohesiveness, and brittleness did not show any significant differences between the sample groups (p>0.05). These results suggest that LBP can be applied to sponge cakes to achieve positive textural properties such as uniform pore formation and increased volume with increased antioxidant properties.

This study investigated the effect of apios powder on the quality characteristics of sausages. The results were as follows: pH values of the sausages were not significantly different among the samples. The amount of moisture content in the sausages decreased with increasing amount of apios powder. Increase in apios powder increased the lightness (L) value but decreased redness (a) and yellowness (b) values. Increase in apios powder increased the hardness and chewiness of sausage but decreased the adhesiveness. Apios powder had no significant effect on gumminess and springiness of the sausages among all samples. Total phenolic compound content and DPPH radical scavenging activity of apios powder added sausage significantly increased with increasing apios powder. Total bacterial counts of apios powder added sausage increased in all the samples as storage period passes and after 4 weeks of storage, the more adding ratio of apios powder was increased, the total bacterial count decreased. In view of above results, apios powder was considered to be food material suitable not only for functionality but also for developing sausage product of which preservation property is improved. From the results, 100% apios powder can be used to make optimum level for production of sausage.

In this study, sulgidduk was prepared by addition of varying amount of black doraji extract and the physicochemical quality characteristics and antioxidant activities were investigated in order to explore the commercialization potential of sulgidduk supplemented with black doraji extract. The moisture content of sulgidduck supplemented with black doraji extract exhibited a significant decrease compared to the control. The pH of sulgidduck tended to decrease with increasing concentration of black doraji extract, and the reducing sugar content increased significantly from 0.33% to 3.51%. With an increase in the content of black doraji extract, a decrease in lightness (L*) and increase in redness (a*) was observed. A significant increase in the total polyphenol content and antioxidant activity (DPPH and ABTS radical scavenging activity) was observed with the addition of the black doraji extract. Consequently, it is proposed that black doraji extract can be used for recipe development and commercialization of various rice cakes.

The purpose of this study was to investigate the quality characteristics of Doenjang made by seven different traditional soybean paste manufacturers, in Chungbuk province during fermentation. The moisture content of Doenjang declined in the process of fermentation, from 58.07~68.86% to 52.32~63.79%. The salinity increased from 7.47~14.38% to 10.42~17.73%. Sample B was the lowest, and G was the highest. The pH showed a tendency to decline from 5.36~6.22 to 4.30~5.66 except for sample F, which increased 6.33~7.10. In contrast, the total acidity showed a tendency to increase from 0.56~1.77% to 1.11-1.83% except for sample F, which declined 0.71%~0.54%. The lightness declined from 44.33~55.90 to 26.68~49.66. However, the redness and the yellowness generally increased. The content of amino type nitrogen generally increased with the progress of fermentation from 93.33~408.80 mg/kg to 314.07~1,258.13 mg/kg and sample D, with Aspergillus oryzae added, was the highest. The volatile flavor compounds of Doenjang had 10~20 types. Sample D had the fewest number of volatile flavor compounds (10 types of compounds), and sample C had the largest number of it (20 types of compounds). Four types of compounds, ethanol, 3-methyl butanal, ethyl acetate, and 3-methyl butanoic acid, were detected from all samples.