• Journal of Applied Biological Chemistry
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• v.52 no.4
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• pp.200-204
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• 2009

The change of biological activities of melon were investigated during frozen storage. The total phenolic concentrations in melon juice and water extract were 296.25 and $433.25\;{\mu}g/mL$, respectively. The total flavonoid contents in melon juice and water extract were 20.83 and $53.58\;{\mu}g/mL$, respectively. Antioxidant activities of melon juice and water extract were determined. The DPPH of water extract of melon (85.84%) was higher than the melon juice (60.58%). ABTS of melon juice and water extract were 94.50 and 99.30%, respectively. SOD-like activity and xanthine oxidase inhibitory activity of melon of water extracts were higher than those of melon juice. $\alpha$-Glucosidase inhibitory activity of melon juice and water extract were 22.42 and 23.43%, respectively. The changes in the antioxidant activity of melon was insignificant until 6 months of frozen storage. Therefore, it was expected that frozen storage of melon was useful preservation expedient for consistent supply of raw materials.

• Journal of Nutrition and Health
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• v.49 no.2
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• pp.88-98
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• 2016

Purpose: We recruited 118 women in their early 20's to examine the relationship between sodium intake and salty taste thresholds and preference. We also examined the association of salty taste preference with sodium-related dietary behaviors and major dishes contributing to sodium intake. Methods: Daily sodium intake was estimated using a 127-item dish-frequency questionnaire. Salty taste thresholds and preference were measured using rating scales using water solution of NaCl and a self-administered questionnaire based on a Likert scale, respectively. Results: Salty taste preference showed positive correlation with daily sodium intake and sodium intake-increasing behaviors, and inverse association with sodium intake-decreasing behaviors, including salt and soy sauce use at the table, the frequency of eating out and home delivery of foods, broth consumption of soup, stew or noodle soup, the use of ready-to-serve or processed foods, fresh vegetable intake, and the accommodating attitude toward bland food. Intake of sodium-contributing dishes, including ramen, spicy soft-tofu stew, radish kimchi, and dishes containing kimchi, also showed positive association with salty taste preference. Unexpectedly, detection and recognition thresholds of salty taste showed no association with salty taste preference, sodium intake, and sodium-related dietary behaviors. Conclusion: These findings suggest that salty taste preference could reflect sodium intake of individuals rather than thresholds of saltiness, and may be used as a simple and effective proxy for usual sodium intake.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.2
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• pp.149-154
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• 1994

The hardness of kelp(Laminaria japonica) blade is a major deterrent to mass consumption in spite of its value as food. For improvement of kelp products as a special product of 'Donghae', the effect of additives on softening of kelp blade was studied. Kelp was composed of $34.74\%$ ash, $50.5\%$ carbohydrates, $4.81\%$ lipids and $9.98\%$ proteins on a dry weight basis. Glutamic and Aspartic acid are the principal free amino acids with percentage compositions of $2340mg\%\;and\;1650mg\%$ respectively of the $4719mg\%$ of total free amino acids. The softening effects of acetic acid and commercial mixed polyphosphate are more effective than that of monosodium carbonate. Boiling for more than 1hr was necessary for adequate softness of kelp blade in $0.3\%$ acetic acid solution. But, the kelp blade were softened more satisfactorily to 0.165kg/mm for only 30 min boiling in $0.2\%$ phosphate solution, and it is equal to boiling in $0.3\%$ acetic acid for 1hr.

• Microbiology and Biotechnology Letters
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• v.35 no.4
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• pp.325-333
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• 2007

One bacterium with high proteinase production and spore-forming ability was isolated from korean traditional soybean paste(doenjang). The isolated strain was identified as Bacillus subtilis, based on gram-staining, biochemical properties and l6S rRNA gene sequencing, and designated as B. subtilis DJI. Its growth rate was very fast, and it reached its stationary phase within 9 h, and then started to form spores. Bacterial-koji and doenjang were prepared using B. subtilis DJI. Chemical components of the doenjang were determined after 2 months of aging period: amino nitrogen 507 mg%, crude protein 14.3%, crude fat 4.8% and water 54.9%. The composition of total and free amino acids and their ratios of doenjang were changed during the aging period. Among total amino acids in DJI doenjang, glutamic acid, aspartic acid, leucine and arginine were the major amino acids. The fibrinolytic activities of DJI doenjang and traditional doenjangs were 909.7 units/ml and $363.3{\sim}618.6\;units/ml$, respectively. Flavor compounds of DJI doenjang and traditional doenjang were extracted by SDE(simultaneous steam distillation and extraction), and analyzed by GC/MS; DJI doenjang possessed the typically favorable flavor compounds in traditional korean doenjang, with reduced off-flavor compounds.

• Food Science and Preservation
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• v.13 no.3
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• pp.304-309
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• 2006

In order to examine the antimicrobial effect on dairy processing facilities and products, Prunus mume extinct (PME) was applied to the pilot plant system of dairy industry and yogurt, PME showed thermal and pH stability in the wide spectrum of temperature ($40{\sim}150^{\circ}C$) and pH ($4{\sim}10$) and remarkable antimicrobial activities against dairy spoilage microorganisms. As the result of aseptic treatment of dairy processing facilities with PME microbial colony including coliform bacteria was not detected canpore to those detected in the control. In the level of PME concentration which inhibit the growth of putrefactive microorganisms we could produce yogurt with good scores of sensory evaluation.

• Food Science and Preservation
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• v.13 no.3
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• pp.351-356
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• 2006

This study was carried out to investigate the change of functional component and volatile flavor components from garlic for which both were treated with protopectinase (PPase) and mechanical maceration during storage period. Alliin content of gallic suspensions macerated mechanically were 11.0 mg/g at 0 day and 6.6 mg/g at 24 day. Whereas alliin content of garlic treated with PPase were 8.5 m/g at 0 day and 7.0 mg/g at 24 day. Importantly, over 40% of alliin which is the most unstable component during the mechanical maceration remained with an intact form for 24 day after the enzymatic treatment. The flavor component from gallic suspensions were extracted by solid-phase microextraction (SPME) and were analyzed and identified by gas chromatography (GC) and chromatography/mass spectrometry (GC/MS). The number and concentrations of flavor components of gallic macerated mechanically were increased during storage period, and total 18 kinds of flavor compounds were identified. Thus, the PPase treatment of garlic could be a better choice for preparation of the highly valuable and functional processed food as well as for prolonging the preservation period.

• Food Science and Preservation
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• v.23 no.4
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• pp.522-529
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• 2016

Clean rice is useful to save time and labor force against washing rice in the household. Nevertheless the quality characteristics of the rice were not established well since the quality characteristics of the rice depend on types of the processing system. The aims of the current study were to understand the quality characteristics of clean rice prepared from the dry, semi-dry, and wet types of processing systems, and to suggest the appropriate processing system for production of clean rice. Here, we found that the quality of clean rice was improved with the increasing whiteness of rice by the dry type, although the whiteness of rice should be below 42 to satisfy 16.0 NTU of the turbidity for higher head rice ratio. Also, both the semi-dry and wet type systems showed higher ratio of head rice than the dry type system at below 16.0 NTU of the turbidity. These results imply that the wet type is more suitable for the place where rice is consumed fast, and the semi-dry type is more proper for long term storage of rice.

• Food Science and Preservation
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• v.23 no.3
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• pp.301-309
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• 2016

The objective of this study was to investigate physicochemical and antioxidant characteristics of immature flat persimmon during 7 heat treatment aging steps. The pH decreased, and hence, acidity increased with aging. Hunter L value decreased with aging. The a value rapidly increased until step 3, whereas the b value decreased. Fructose content decreased while glucose contents slightly increased during aging. Hardness, chewiness and gumminess rapidly decreased, indicating softening in texture, but it was negligible after aging step 3. Phenolic compounds including gallic acid and homogentisic acid were detected at step 3 and then gradually increased with aging. However, contents of flavonoid and tannin were much higher in step 1 sample than others. The antioxidant activities observed by DPPH, ABTS, and FRAP assay were the highest at step 1 possibly due to the higher levels of flavonoids and tannin acid in the step 1 sample.

• Food Science and Preservation
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• v.23 no.3
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• pp.310-318
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• 2016

This study was performed to investigate changes in the quality characteristics and chemical compounds in garlic shoots by blanching for different time (0, 0.5, 1, 2, 3, and 4 min). The color (L, a, and b values), texture profile (hardness, springiness, chewiness, gumminess, and cohesiveness), total vitamin C, total sugar, total polyphenol and flavonoid, chlorophyll a and b contents, total pyruvate and thiosulfinate contents of the blanched garlic shoots were examined. As the blanching time increased, the L and b values decreased, while the a value increased. Hardness, chewiness, springiness and gumminess of the blanched shoots were significantly lowered with the increasing blanching time. Vitamin C content of raw garlic shoot was 1.62 mg/100 g while that of the blanched garlic shoots was 0.16~0.24 mg/100 g, implying vitamin C loss into blanching water and destruction by heat. The total sugar and polyphenol contents were fluctuated during blanching, but over 75% of their initial levels were retained under all blanching conditions. The total flavonoid contents increased as the blanching time increased. The chlorophyll a content did not show significant change with blanching time, but the chlorophyll b content significantly decreased. These results suggest that blanching for 2 min could be the best for retaining beneficial compounds and desirable quality of garlic shoot.

• Food Science and Preservation
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• v.16 no.2
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• pp.139-146
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• 2009

Whole and stem-off cherry tomatoes were packaged using perforated films(LF05, LF10, LF20, and LF40). Gas composition(ethylene, $O_2$, and $CO_2$), firmness(compression and penetration force), color, brix degree, acidity, and total microbial counts were assessed during storage at $10^{\circ}C$ and 85% relative humidity. Gas composition varied with film gas permeability, indicating that modified atmospheric(MA) conditions were achieved. Firmness fell during storage; samples packed using LF05 showed the lowest firmness, corresponding to low gas transmission conditions. L(lightness) and a(redness) values respectively decreased and rose slightly with increasing storage time, but the b(yellowness) values fell notably. Film permeability significantly affected acidity and soluble solid levels. When LF40 packaging was used, acidity and brix scale changes were similar to those seen after PET container packaging. Total microbial counts increased with time after packaging in most films, and pretreatment differences were not significant. Microflora varied between stem on/off tomatoes. Skin wrinkling and juice appearance were common in tomatoes stored in PET containers and LF films of low gas permeabilities(LF05, LF10, and LF20). White molds were partially found on stem-on tomatoes stored using packaging systems. When film packagings were compared, LF40 was optimal, permitting minimal pretreatment yet offering maximal sanitation.