• Asian-Australasian Journal of Animal Sciences
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• v.32 no.11
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• pp.1763-1775
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• 2019

Objective: The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). Methods: Five treatments of fermented sausages were formulated by replacing pork backfat with 0%, 7.5%, 22.5%, and 30% konjac gel. The changes in lactic acid bacteria (LAB) and important physicochemical properties of samples were assessed during 3 days of fermentation. After the end of fermentation at day 3, water activity ($a_w$), instrumental texture, color, microbial counts, and sensory evaluation were compared. The best product formulation using konjac for replacing pork back fat were selected and used to compare proximate composition and energy value with control sample (30% pork backfat). Results: An increase in konjac gel resulted in higher values of LAB, total acidity, and proteolysis index with lower pH and lipid oxidation during 3 days of product fermentation (p<0.05). It was noted that larger weight loss and product shrinkage during fermentation was observed with higher levels of konjac gel (p<0.05). The resulting sausage at day 3 with 15% to 30% konjac gel exhibited higher hardness, cohesiveness, gumminess, springiness, and chewiness than control (p<0.05). The external color of samples with 22.5% to 30% konjac gel were redder than others (p<0.05). Mold, Salmonella spp., Staphylococcus aureus, and Escherichia coli in all finished products were lower than detectable levels. Product with 15% konjac gel had the highest scores of sourness linking and overall acceptability (p<0.05). Conclusion: The product with 15% of konjac gel was the optimum formulation for replacing pork backfat. It had higher sensorial scores of sourness and overall acceptability than control with less negative impact on external appearance (product shrinkage) and weight loss. Moreover, it provided 46% fat reduction and 32% energy reduction than control.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.10
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• pp.1611-1620
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• 2019

Objective: The aim was to investigate the influence of ultrasound and adenosine 5'-monophosphate (AMP) marination (UAMP) on tenderness and structure of myofibrillar proteins of beef. Methods: Five groups, the untreated meat (Control), deionized water marination (DW), ultrasound followed by DW (UDW), AMP marination (AMP), and ultrasound followed by AMP (UAMP) were studied. Myofibrillar fragmentation, cooking loss, shear force, thermograms, histological observation of meats and myofibrillar proteins properties were investigated in these different treatments. Results: The results showed that UAMP significantly increased myofibrillar fragmentation index from 152 (Control), 231 (AMP), and 307 (UDW) to 355 (p<0.05), respectively. The lowest cooking loss, shear force and peak denaturation temperature were observed in UAMP. In histological observation, UDW and UAMP had more fragmented muscular bundles than the others. Furthermore, a drastic increase in ${\alpha}$-helix and decrease in ${\beta}$-sheet of myofibrillar proteins was observed in UAMP, implying the disaggregation of protein samples. The synchronous fluorescence spectra of myofibrillar proteins in UAMP suggested the combination of ultrasound and AMP could accelerate the unfolding molecular structure and destroying hydrophobic interactions. The results of circular dichroism and synchronous fluorescence spectra for myofibrillar proteins coincided with the microstructures of beef. Conclusion: The results indicate that ultrasound combined with AMP improved meat tenderness not only by disruption in muscle integrity, increasing water retention, but also altering their spatial structure of myofibrillar proteins.

• Korean Management Science Review
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• v.17 no.3
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• pp.73-95
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• 2000

In Korea, the distribution channel for agricultural products is notorious for its complexity and ineffectiveness. In this sense, the Agricultural Cooperative has tried to clarify the distribution channel and reduce its length. However, there still exist much room for improvements. The Internet shopping mall specific for agricultural product, therefore, is drawing much attention because it can reduce the length of distribution channel drastically and improve effectiveness from the distribution perspective. To test the validity of such Internet-driven shopping mall, we gathered questionnaire data from the Internet based Hannaro Shopping Mall which is run directly by the Agricultural Cooperative. We performed experiments respectively for the two groups of operating personnel and consumers. Experimental results showed that several important factors can be identified which are significant statistically and deemed to have meaningful relationship with performance variables. Our results also showed that the Internet shopping mall has a great potential for improving the effectiveness of the distribution channel of the agricultural products.

• Journal of Applied Biological Chemistry
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• v.49 no.3
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• pp.101-105
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• 2006

Degradation of the herbicide butachlor was investigated using laboratory-synthesized zerovalent iron ($Fe^0$). The synthesized zerovalent iron was determined to be nanoscale powder by scanning electron microscopic analysis. To investigate degradation of butachlor using the synthesized nanoscale zerovalent iron, time-course batch experiments were conducted by treating the solution of butachlor formulation with the iron. More than 90% degradation of butachlor was observed by iron treatment within 24 h. The synthesized nanoscale zerovalent iron showed an increase in particle aggregation in the batch tests. Green rust formation and a pH drop in solutions were observed, suggesting that the oxidation of the iron occurred. When the iron was extracted with dichloromethane, a negligible concentration was found in the extract, suggesting that butachlor did not bind to the iron particles. GC/MS analysis detected the dechlorinated product as a major degradation product of butachlor in the solutions. The data indicate that laboratory-synthesized zerovalent iron functioned as a reductant to remove electron-withdrawing chlorine, giving the dechlorinated product.

• Agribusiness and Information Management
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• v.3 no.1
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• pp.11-22
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• 2011

This study describes the development of a web-based system that collects all data generated in the research conducted to set pre-harvest residue limits (PHRLs) for agricultural product safety control. These data, including concentrations of pesticide residues, limit of detection, limit of quantitation, recoveries, weather charts, and growth rates, are incorporated into a database, a regression analysis of the data is performed using statistical techniques, and the PHRL for an agricultural product is automatically computed. The development and establishment of this system increased the efficiency and improved the reliability of the research in this area by standardizing the data and maintaining its accuracy without temporal or spatial limitations. The system permits automatic computation of the PHRL and a quick review of the goodness of fit of the regression model. By building and analyzing a database, it also allows data accumulated over the last 10 years to be utilized.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.252.2-252.2
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• 2010

Biomass is considered to be a major potential fuel and renewable resource for the future. In fact, there is high potential to produce the large amount of energy from biomass around the world. In this study, to obtain basic data for practical application of wood pellet and wood pellet boiler system as heating system in agriculture, agricultural biomass resources were surveyed, pellet was made of agricultural by-product such as stem of rape, oat and rice, ricehusk and sawdust and wood pellet boiler system with capacity of 116 kW was manufactured and installed in greenhouse of $38.5m{\times}32m$. High heating value, bulk density and ash content of pellet made of agricultural by-product and efficiency and heating performance of this system was estimated. Rice straw was the largest agricultural biomass in 2005 and the total amount of rice straw converted into energy of $131.71{\times}10^{11}$ kJ. And in 2005, total amount of forest' by-product converted into energy of $29,277.05{\times}10^{11}$ kJ. High heating values of pellets made of agricultural by-products of stem and seed of rape, stem of oat, rice straw and rice husk were 16,034, 16,026, 16,089, 15,650, 15,044 kJ/kg respectively. High heating values of pellets made of agricultural by-products were 83.6% compared to that of wood pellet. Average bulk density of pellets made of agricultural by-products of stem and seed of rape, stem of oat, rice straw and rice husk was 1,400 $kg/m^3$. Ash contents of the pellets were 6.6, 7.0, 6.2, 5.5, 33% respectively. Ash content of rice husk pellet was the largest compared to other kind of pellets. To increase efficiency of agricultural pellet boiler, the boiler adopted secondary heat exchanger. The agricultural pellet boiler designed and manufactured in this study had high efficiency of 84.2% compared to the conventional agricultural pellet boiler, when water flow rate, exhaust gas temperature and average combustion furnace temperature were 39L/min, $180^{\circ}C$, $680^{\circ}C$ respectively. And pellet supplying and pausing time were 13, 43 seconds respectively. In March of 2010, prices of wood pellet, agricultural tax free diesel, diesel, kerosene were 350 won/kg, 811 won/L, 1,422 won/L, 976 Won/L respectively. Also in terms of energy, prices per same heating value were 77.8, 90.1, 158, 108.4 Won/Mcal. Energy saving rate of wood pellet was 16, 50, 39% compared to agricultural tax free diesel, diesel and kerosene respectively.

• Proceedings of the Korean Society of Agricultural Engineers Conference
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• 2004.11a
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• pp.112-112
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• 2004

• Korean Journal of Organic Agriculture
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• v.23 no.2
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• pp.185-206
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• 2015

This study aims to prepare a solution necessary for boosting the consumption of environment-friendly agricultural products, positively reflecting consumers' opinions that expect supplies of safe agricultural products to secure the domestic farms producing environment-friendly agricultural products and at the same time, to meet consumers' needs. As a result of the hypothesis testing, of the subjective knowledge in Hypothesis 1, product knowledge had an impact on attitude, while purchase knowledge and use knowledge after purchase were not significant. Of the subjective knowledge in Hypothesis 2, purchase knowledge and product knowledge had significant impacts on purchase intention. Brand image in Hypothesis 3 had a significant impact on attitude, while brand image in Hypothesis 4 had a significant impact on purchase intention. As a result of the mediated regression analysis of Hypothesis 5, all of the subjective knowledge, purchase knowledge, product knowledge and use knowledge after purchase had an impact on purchase intention, partially mediated by attitude, and brand image, too, had an impact on purchase intention, partially mediated by attitude.

• Korean Journal of Agricultural Science
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• v.44 no.2
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• pp.283-295
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• 2017

This study analyzed the effect of the intrinsic and extrinsic attributes of gochujang, Korean red chili paste, on purchasing intention and recommendation intention for consumption. Survey participants were female, married, aged 30 - 39 years, and highly educated with graduation from a university. Most participants purchased gochujang 1 - 2 times per year, most commonly at a shopping mall, and acquired information on the gochujang product from an advertisement or sponsored TV shows. For the factor analysis, five variables for intrinsic quality were considered: namely, healthiness, economics, convenience, diversity, and sense, whereas three variables were considered for extrinsic quality: trust, external appearance, and image. The factor analysis also confirmed the correlation between the validity and the reliability of the purchasing and recommendation intentions. The effect of intrinsic quality of gochujang on purchasing and recommendation intentions was tested through a multiple regression analysis. The purchase intention was most significantly affected by healthiness, cost, and convenience. On the other hand, the recommendation intention was most significantly affected by the diversity and, to a lesser degree, by the healthiness of the product. Among the extrinsic qualities, trust of consumers and the product appearance had a significant effect on purchasing intention. Recommendation intention was significantly affected by the appearance. And trust significantly influenced the recommendation. Therefore, a concrete and systematic marketing approach considering these factors.

• Korean Journal of Agricultural Science
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• v.48 no.4
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• pp.911-926
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• 2021

We devised a grape variety model to estimate the impact of lowering the Shine Muscat quality level on the grape market. Shine Muscat has become a popular grape variety in Korea. Accordingly, the area devoted to the harvesting of Shine Muscat has increased dramatically since 2016. Our study examines how a reduction in the quality of Shine Muscat affects other grapes such as Campbell Early, giant peak, and Muscat Bailey A (MBA). The Armington model was used to impose consumer preferences and product differentiation assumptions. We found that a decrease in the consumer preference for Shine Muscat realized by lowering the quality of Shine Muscat largely reduces the price of this variety. Also, the prices of other grape varieties fell via a substitute effect. Moreover, if grape varieties were more differentiated, the reduction in the price of Shine Muscat would be greater, while the decreases in the prices of other grape varieties would be smaller. These results imply that farmers of Shine Muscat must continue with quality management efforts to avoid the negative effect of changing consumer behavior with regard to Shine Muscat against a reduction in its quality. Our model introduces a product differentiation model for the fruit market and helps policymakers and farmers understand the impact of changing market conditions in the fruit market.