• Journal of Korean Society of Forest Science
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• v.97 no.4
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• pp.431-436
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• 2008

7 populations of rare endemic Berchemia berchemiaefolia were analysed using multivariate analysis for 9 characteristics of leaf morphology. The aim of this study was to examine geographic variation to support a genetic resource conservation plan of B. berchemiaefolia in Korea. In the morphological characters, nine characters of leaf were 10.25 cm (blade length), 4.10 cm (maximum width), 2.52 (blade length/maximum width), 3.22 cm (upper 1/3 width), 3.42 cm (lower 1/3 width), 0.95 (upper 1/3 width/lower 1/3 width), 1.24 cm (petiole length), 8.91 (blade length/petiole length), 8.16ea (vein number), respectively. Nested anova showed that were statistically significant differences among populations as well as among individuals within populations in all 9 quantitative characters. In 7 of 9 characters, variance components among individuals within populations were higher than those among populations. Cluster analysis using complete linkage method showed two groups (Chungbuk and Gyeongbuk districts) to Euclidean distance 1.2. Among principal components, primary 3 principal components appeared to be major variables because of the loading contribution of 87.3%. The first contribution was blade length, blade length/maximum width and blade length/petiole length; the second one was maximum width, upper 1/3 width and lower 1/3 width; the third one was petiole length, respectively.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.56-62
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• 2015

Various pretreatment methods were evaluated to prevent tissue softening of heated onion. Changes in onion tissue firmness during heating were explained by 3-mechanism model consisting of texture hardening at low temperature ($60-80^{\circ}C$) and substrate softening at high temperature. Preheating of onion in a $Ca^{2+}$-containing solution significantly improved its texture after high-temperature heating. The improvement of firmness by preheating at low temperature was related to the formation of strong cross-linking between carboxyl groups and $Ca^{2+}$ by the action of pectin methylesterase in onion. The highest firmness was obtained by pre-heating at $70^{\circ}C$ for 120 min in 0.5% calcium solution. This result was supported by chemical analysis showing that the amount of bound calcium was the highest at $70^{\circ}C$. Further investigation should be carried out to establish the optimal conditions to prevent the softening of various vegetables.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.98-107
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• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.