• Korean Journal of Food Science and Technology
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• v.22 no.1
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• pp.82-87
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• 1990

To investigate the shelf-life of the brick share improved Meju, the effect of the storage time and packaged storage on the quality of Meju and soy sauce were studied during 90 days storage at $30^{\circ}C$. During the storage period, pretense activity was rapidly increased, and it reached the maximum value after 30 days of storage and then decreased gradually with storage time. By the sensory evaluation, the soy sauce from Meju which was longer storage was increased its brown color but less sensory quality on taste and flavor. The sensory evaluation score of soy sauces were closely related to the value of protease activity of Meju, So, it was shown that the protease activity was also the major index component on the quality control for the brick shape improved Meju. The protease activity of brick shape Meju was lower during Meju making but decreased slowly during storage period than that of grain shape meju. The values of protease of Meju after 30 days storage were 359 (O.D. at 660 nm/g) in non-packaged, 349 in packaged Meju and after 180 days storage were 207,205, respectively. It was shown that the shelf-life of the brick shape improved Meju was about 180 days by the basis (protease activity: 200 O.D. at 660nm/g) for quality control from the grain shape Meju, and it was longer than that of grain shape Meju. It was also shown that the packaged storage did not prolong the shelf-life of the brick shape improved Meju.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.63-72
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• 1978

Effect of shapes (noodle, grain and brick types) and strains (Aspergillus oryzae and Aspergillus sojae) of Meju (microorganism inoculated soybean substrate for fermentation) on the quality of soy sauce was investigated. Generally, the highest protease activity was found in the noodle type-Meju inoculated Asp. sojae during Meju preparation and soy sauce brewing, however, the lowest value was noted in brick type. Meju inoculated Asp. oryzae. Similar tendency was found on the contents of total solid, total nitrogen, amino-nitrogen, nitrogen digestion yield and amino-nitrogen ratio during soy sauce brewing. No effect was shown on the reducing sugar content, alcohol formation, pH, buffer action and salt content according to different Meju types during soy sauce brewing. Organoleptic tests on the color, taste and flavor of soy sauce after 3 months brewing with various Meju scored in the order of noodle type-Asp. sojae soy sauce (best quality), noodle type-Asp, orzae soy sauce, brick type-Asp. sojae soy sauce and brick type-Asp. oryzae-soy sauce (worst quality).

• Journal of Life Science
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• v.34 no.8
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• pp.531-539
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• 2024

Biogenic amines in food, produced through amino acid decarboxylation, can cause allergies, digestive issues, and neurological symptoms. Recently, various studies have been conducted to reduce the levels of biogenic amines in food. This study analyzes the impact of salt concentration in Ganjang on microbial diversity and biogenic amine production. Results show a statistically significant correlation between salt concentration in Ganjang and species richness and species abundance indices. Although the alpha-diversity index did not significantly correlate with biogenic amine levels, higher salt concentration resulted in a statistically significant decrease in histamine and tyramine levels. An analysis of the correlation between microbial distribution and biogenic amines based on the salt concentration in Ganjang revealed that the distribution of Lactobacillus sp. and Bacteroides sp. increased as the salt concentration increased while the levels of biogenic amines decreased. On the other hand, the distribution of Tetragenococcus sp., Chromohalobacter sp., and Halomonas sp. decreased with increasing salt concentration, accompanied by an increase in biogenic amine levels. The results of this study suggest that within the salt concentration ranges in Ganjang, an increase in salt concentration is associated with an increase in the distribution of Lactobacillus sp., Bacteroides sp., Streptococcus gallolyticus, and Pseudomonas sp. This increase in microbial distribution is presumed to be related to a reduction in biogenic amine production or an enhancement in biogenic amine degradation.

• Korean Journal of Veterinary Research
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• v.19 no.2
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• pp.127-130
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• 1979

실험동물(實驗動物) 사료(飼料)중의 단백질함량(蛋白質含量)이 ngaione에 중독(中毒)된 흰쥐의 독성(毒性) 및 간장병변(肝臟病變)에 미치는 영향(影響)을 관찰(觀察)하였던 바 그 결과(結果)는 다음과 같다. 사료중(飼料中)의 단백질함량(蛋白質含量)을 0, 15 및 30%로 맞추어서 3개(個)의 실험군(實驗群)에 각각(各各) 10일간(日間)씩 급여(給與)한 다음 이들 동물(動物)에 ngaione을 간장내(腹腔內)로 투여(投與)하였으나 이에 의(依)한 독성(毒性)의 변화(變化)는 없었다. 단백질(蛋白質) 사료(飼料)를 10일간(日間) 급여(結與)하지 않은 동물(動物)의 hepatic microsomal mixed function oxidases (HMFO)의 기능(機能)은 단백질사료(蛋白質飼料)(15 및 30%)를 급여(給與)한 동물(動物)에서보다 약(約) 50% 감소(減少)되었고, 수면시간(睡眠時間)은 약(約) 5배(倍)로 연장(延長)되었다. ngaione에 의(依)해서 야기(惹起)된 간장병변부위(肝臟病變部位)는 0 및 30% 단백질(蛋白質) 급여군(給與群)에서 각각(各各) 소엽중심부(小葉中心部)(centrolobular region)와 백관주위부(脈管周圍部)(periportal region)에서 관찰(觀察)되었으나 15% 단백질(蛋白質) 급여군(給與群)에서는 ngaione의 투여량(投與量)에 따라서 소엽중심부(小葉中心部), 맥관주위부(脈管周圍部) 및 소엽중심부(小葉中間部)(midzonal region)중(中)에서 어느 부위(部位)에서나 관찰(觀察)되었다.

• Microbiology and Biotechnology Letters
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• v.2 no.2
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• pp.89-93
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• 1974

The various conditions of substituting wheat gluten for the bean, one of the raw materials for soy sauce manufacture, was studied by measuring the activities of the amylase and proteolytic enzyme of koji. It was found that substitute wheat gluten for up to 60％ of bean content (30％ of the total bran and wheat content) yielded good quality of soy sauce. By using more than 30％ of wheat gluten the availability of nitrogen of raw materials was decreased. This was attributed to the low enzyme activity in koji containing more than 30％ wheat gluten.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.75-80
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• 2004

This research was conducted to predict taste of barley kanjang using multiple regression analysis between taste components and sensory score. In the analysis of single correlation, the correlation coefficient of proline, alanine, Methionine, lysine, histidine, lavulinic acid, ${\alpha}$-ketogutaric acid was significant in 5% level. On the other hand, the taste of barley kanjang was not significantly effected by threonine, serine, cystein, phenylalanine, succinic acid, arabinose, xylose, and sucrose. It was impossible to measure taste of kanjang with barley bran to use simple correlation analysis. The 93% of barley kanjang taste was predicted using multiple regression analysis with taste components and sensory evaluation scores.

• Applied Biological Chemistry
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• v.35 no.5
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• pp.346-350
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• 1992

To investigate characteristic volatile components in Korean traditional soy sauce, this experiments were carried out. Whole volatile components were extracted by simultaneous steam distillation-extraction apparatus. The components of neutral fraction, emitting soy sauce-like odor, were fractionated from whole volatile components, and concentrated at atmosphere pressure, and then carried out GC-sniff evaluation and GC-fractionating collection by preparative gas chromatograph attached fraction collector APP-5. The GC-collected components were identified by GC/MS. The results were as follows; The component, emitting disagreeable odor, was identified as 3-methyl-1-butanol. The components, emitting soy sauce-like odor, were identified as dimethyl trisulfide, benzeneacetaldehyde, benzeneethanol.

• Journal of Food Hygiene and Safety
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• v.5 no.4
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• pp.197-204
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• 1990

This study was carried out to determine the sulfametazine residues in swine tissues. For this experiment, 22 samples of porks were collected at meat markets in Seoul, 21 samples of swine muscles for export were collected at slaughterhouses in Gyunggi areas, and 18 samples of swine livers, kidneys, and muscles were collected from 6 swine at slaugterhouse in Seoul from the end of August to the early of October and were analyzed by High Performance Liquid Chromatography (HPLC). the results obtained were summarized as follows. 1. The sulfametazine residues were liver > kidney > muscle, and among liver, kidney and muscle were very significantly different(p<0.005). 2. The sulfametazine residue in liver was very significantly higher than that in muscle (p<0.005), the sulfametazine residue in kidney was significantly higher than that in muscle (p<0.005), but, the sulfametazine residue in liver was not significantly higher than that in kidney(p<0.05). 3. the sulfametazine residues in swine muscles for export wer exhibited a tendency to lower in small breeding size farms. 4. the sulfametazine fesidue in one of 22 samples of porks for domestic consumption was exceeded 0.1 ppm.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.461-465
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• 1990

Fermented soybean sauce was fractionated by gel filteration chromatography and the physico-chemical properties of each fraction were investigated for the study on the separation and characteristics of antioxidative substances in the soybean sauce. The brown coloured melanoidin fractions(MF-I) collected by Sephadex G-10 column were found to contain nitrogeneous compounds and to have strong antioxidative activity and reducing power. The freeze dried MF-I was further fractionated with Sephadex G-50 and G-100 successively and then MF-II and MF-III fractions were observed to be the most effective antioxidant and reducing power among the fractions. The UV-VIS and IR absorption spectra of the each fraction were also determined and discussed.

• Journal of Nutrition and Health
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• v.36 no.4
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• pp.376-381
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• 2003

Acyl-CoA synthetase 4 (ACS4) is an arachidonate-preferring enzyme abundant in steroidogenic tissues. We examined ACS4 in rat liver, which contains a variety of pathways that use acyl-CoAs, in order to determine subcellular locations. We demonstrate that ACS4 protein was present most abundantly in the mitochondria and to a much lesser extent in the peroxisomes and microsomes. To determined the dietary effects on the level of ACS4 mRNA, northern blotting was carried out using total RNA from the livers of adult male rats fed various diets. Fasting, high fat diet, and fat-free high sucrose diet increased the hepatic level of ACS4 mRNA approximately 2-fold. Furthermore, the levels of ACS4 mRNA were induced by DEHP[Di- (2-ethylhexyl) phthalate]. These data suggest that ACS4 expression in the liver is regulated with a variety of pathways, including $\beta$-oxidation, hormone, and insulin.