Browse > Article

The Effect of Herbs on Storage Characteristics of Maejakgwa  

Kim, Kyoung-Suk (Dept. of Home Economics Education.Education Research Institute, Gyeongsang National University)
Choi, Sun-Young (Dept. of Home Economics Education.Education Research Institute, Gyeongsang National University)
Publication Information
The Korean Journal of Food And Nutrition / v.21, no.3, 2008 , pp. 320-327 More about this Journal
Abstract
The principal objective of this study was to assess the storage characteristics of the maejakgwa to which herb extracts had been added. Moisture was highest in the rosemary sample, and significantly so. Ash and crude fat levels were highest to a significant degree in the olive and rosemary samples. Crude protein was shown to be significantly high in the rosemary and lavender samples. With regard to our mineral analysis, the rosemary sample evidenced the highest mineral levels, at 1,143.6 mg/100g. In the case of rosemary, lavender, thyme, lemon balm and olive-added samples, the Ca, K and P contents were found to be the highest. A total of 16 amino acids was detected. The rosemary sample had the highest levels, at 9,897.8 mg/100g. With regard to free sugar content, glucose, fructose and sucrose levels were significantly higher. As the result of our measurements of the storage period. However, the rising tendency resulted in a significant difference observed 6 days later. When we assessed changes according to the quantity of herbs added, the acid value was shown to be significantly lower in the group with a 2% addition than in the control, which suggested that the storage characteristics in herbs could be enhanced. With regard to the change in TBA, according to the passage of the storage period, the TBA value increased significantly in all the groups with added herbs. When we assessed the changes according to the amount of herbs added, much lower values were observed in the group with addition than the control, which suggests that the storage characteristics could be enhanced by the addition of herbs. In particular, a high level of anti-oxidative activity was observed in the group to which 2% herbs had been added.
Keywords
herbs; maejakgwa; amino acid; antioxidant activity;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
연도 인용수 순위
1 Jin, SY. Antioxidant activity in pomegranate and development of the maejakgwa added pomegranate extract. MS. Thesis, Sookmyung Women's Uni., Seoul. 2007
2 조태동, 송진희. 허브이야기, pp.6-61. 살림출판사. 파주. 한국. 2005
3 Lee, JH. Physicochemical and sensory characteristics of chocolate layer cake using rosemary power. MS. Thesis, Yongin Uni., Yongin. 2004
4 Choi, HR. Antiicrobial and antioxidative activities of foreign and domestic herbs. MS. Thesis, Seoul Women's Uni., Seoul. 2001
5 Lee, OH. Analysis of food components and physiological activities of olive leaf active compounds. MS. Thesis, Chungbuk Uni., Cheongju. 2005
6 Flamini, G, Cioni, PL and Morelli, I. Volatiles from leaves, fruits, and virgin oil from Olea europaea Cv. Olivastra Seggianese from Italy. J. Agric. Food Chem. 51:1382-1386. 2003   DOI   ScienceOn
7 Gwon, SY and Moon, BK. The quality characteristics and antioxidant activity of yakgwa prepared with herbs. Kor. J. Soc. Food. Cookery. Sci. 23:899-907. 2007   과학기술학회마을
8 Han, MN. A study on the antioxidative and antimicrobial effects of grape seeds extracts. MS. Thesis, Sungshin Women's Uni., Seoul. 2002
9 AOAC. Official Method of Analysis, 16th ed, The Association of Official Analysis Chemists, Washington DC. 2002
10 조태동. 허브, pp.11-165. 대원사. 서울. 한국. 1998
11 Lee, YS. Evaluation of the quality characteristics of hard-boiled mackerel prepared with herb sauce and its acceptability in school food service. MS. Thesis, Chonbuk Uni., Daegu. 2008
12 Garcia-Gomez, A, Roig, A and Bernal, MP. Composting of the solid fraction of olive mill wastewater with olive leaves: organic matter degradation and biological activity. Bioresour Technol. 86:59-64. 2003   DOI   ScienceOn
13 Lee, OH, Lee, HB, Lee, JS, Son, JY, Rhee, SK, Kim, HD, Kim, YC and Lee, BY. Chemical preperties of olive and bay leaves. J. Kor. Soc. Food Nutr. 34:503-508. 2005   과학기술학회마을   DOI
14 Oh, MH and Whang, HJ. Chemical composition of several herb plants. Kor. J. Food Sci. Technol. 35:1-6. 2003
15 Campeol, E., Flamini, G, Cioni, PL, Morelli, I, Cremonini, R and Ceccarinim, L. Volatile fractions from three cultivars of Olea europaea L. collected in two different seasons. J. Agric. Food Chem. 51:1994-1999. 2003   DOI   ScienceOn
16 Park, BH, Cho, HS and Kim, DH. Antioxidative effects of solvent extracts of Lycii fructus powder(LFP) and maejakgwa made with LFP. J. Kor. Soc. Food. Nutr. 39:1314-1319. 2005   과학기술학회마을   DOI
17 Kim, SS. Antioxidative effects of solvent extracts of sea tangle powder and maejakgwa made with sea tangle powder. MS. Thesis, Mokpo Uni., Muan. 2003