• Applied Biological Chemistry
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• v.33 no.3
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• pp.257-260
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• 1990

The weight increasing rate of soda lime, absorbing carbon $dioxide(CO_2)$ generated during fermentation at $25^{\circ}C$, was measured In investigate the maturity of Kimchi at every 6 hours. The increasing rate was maximum at 36hours It was compatible with pH, titrable acidity and sensory evaluation test in optimum curing time. So, this method is thought as useful one for the measurement of the maturity of Kimchi.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.253-256
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• 2004

pH는 숙성기간이 경과함에 따라 고추장소스(T1)와 불고기소스(T2)에서 모두 유의적으로 상승하였으며(P<0.05), 전단력에서 T1은 전 숙성 기간 동안, T2는 숙성 20일까지는 유의성이 없었으나, 숙성기간이 경과함에 따라 증가하는 경향이었다. 염도와 당도는 저장기간이 경과함에 따라 모두 증가하는 경향이었다. 염도와 당도는 숙성기간에 따라 증가하는 경향이 있으며, T1이 T2보다 전 숙성기간 동안 높게 나타났다.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.745-751
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• 2015

This study was performed to investigate the quality characteristics such as pH, total acidity, browning index, 5-hydroxymethylfurfural (5-HMF), fructose, S-allyl-L-cysteine (SAC), total polyphenol, and DPPH radical scavenging activity of aged garlic at different aging temperatures and periods. Aging temperature and period had a significant (p<0.05) effect on the quality characteristics of garlic. The pH in aged garlic significantly (p<0.05) decreased with increasing aging temperatures and periods, while the total acidity, browning index, and 5-HMF levels increased. The 5-HMF levels in garlic aged at 60 and $70^{\circ}C$ increased from 0.08~3.30 and from 0.05~106.07 mg/100 g, respectively. The fructose content in garlic aged at $60^{\circ}C$ gradually increased from 0.77 to 14.57%, while that of garlic aged at $70^{\circ}C$ increased from 1.07 to 19.75% until day 30, after which it decreased. The SAC level in raw garlic was 47.09 mg/100 g. The SAC contents of aged garlic differed significantly according to aging temperature and period. The SAC levels in garlic aged at $60^{\circ}C$ and $70^{\circ}C$ were in the range of 15.28~100.5 and 12.41~85.55 mg/100 g, respectively. The total polyphenol contents of garlic aged at $60^{\circ}C$ and $70^{\circ}C$ were 6.01 and 6.67 fold higher, respectively, than those in raw garlic. The DPPH radical scavenging activity of aged garlic also showed a tendency to increase during aging.

• Journal of the Korean Professional Engineers Association
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• v.29 no.2
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• pp.80-90
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• 1996

This research aimed at investigating the changes of volatile basic nitrogen, amino nitrogen and lipids during the fermentation of 6 month Anchovy cured under room temperature with various treatments(20, 30 and 40% salted) and examing the optimum condition of Anchovy sauce. The results are summerized as the V.B.N which increased with the curing period of anchovy from 14 mg% to 90～107mg% in 180 days curing at 20% salt level. Amino nitrogen in minced anchovy was higher than in whole anchovy during fermentation and the content of Extractive Nitrogen in the curing anchovy containing 20% of salt, kept the highest amount in 60 curing days. As a rule, minced anchovy showed more rapidly increased than whole anchovy. The lipid in curing anchovy containing 20% and 30% of salt has already been oxidized in 30 days while the lipid of anchovy cured with 40% salt prolonged the initial stage to 45 days. During fermentation, peroxide value and acid value showed constant increasing, while thiobarbituric acid began to decrease after 120 days curing. Among the non-polar lipids, linolenic acid, linoleic acid and erucic acid was decomposed by 24.5%, 22.2%, and 20.0%, respectively. It was noticed that the decomposition of polar lipid was retarded by higher salt content.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.625-633
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• 2001

The purpose of this study was to investigate the growth of lactic acid bacteria and the self-life of Kimchi prepared with Toha sauce(TK) and different kinds of jeot-kal, a traditional fermented fish sauce. The Kimchi samples were stored for 42 days at 12$\pm$2$\^{C}$. The results were as follows: The pH value was decreased in the order of TK, AK(prepared with fermented anchovy juice), SK(prepared with fermented shrimp) and CK(control), and the acidity was increased in the opposed order. Redox potentials decreased until 4 days of fermentation but increased thereafter. TK showed the lowest value in redox potential as well as the lowest change in the number of yeast; however, it had the highest contents of vitamin C and reducing sugar. The total number of lactic acid bacteria was higher in jeot-kal-added Kimchi than control throughout the fermentation period. In sensory evaluation. AK got the highest score in overall preference in the early stage of fermentation, but TK was preferred in the late stage.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.272-277
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• 1993

Chemical composition was determined to evaluate the quality of traditional Ewhaju during brewing. The content of moisture, total sugar, reducing sugar, crude protein and crude ash of Ewhaju after the lapse of 20 days from brewing were 47.01%, 47.57%, 29.45%, 4.81% and 0.09%, respectively and free sugar composed with 28.07% of glucose and 1.30% of maltose compared with 17.43% of glucose in one year aged Ewhaju. Contents of minerals were Ca 4.8mg%, Mg 9.2mg%, K 33.0mg%, Na 16.0mg%, Mn 0.76 ppm, Fe 35.0 ppm, Zn 1.1 ppm, Cu 0.12 ppm, Cr 0.20 ppm and Pb 0.22 ppm and rarely changed during fermentation. Total amino acids were 4.23% immediately after brewing 4.54% after the lapse of 100 days. In change of amino acids, methionine and tyrosine slightly increased during fermentation. Total acid contents of Ewhaju at immediately after brewing, in the lapse of 100 days and aged one year were 0.25%, 2.16%, 3.70%, respectively and 0.05%, 0.72% and 1.04%, in volatile acid. The pH in Swhaju remarkably decreased during fermentation; 6.1 at immediatly after brewing, about 3.9 at 100 days and 365 days fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.2
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• pp.114-118
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• 2001

In manufacturing process of Changran-Jeotgal, agitation with 10 rpm for 10 min/4 hrs of Changran-Jeotgal without released extract was carried out during the fermented process at $0\pm2^{\circ}C$ to shorten the fermentation period and uniform product quality, This step was called Improved process, while the step with release extract and standing fermentation was Conventional process. During 60 days of fermentation period, chemical, microbiological changes and sensory evaluation were examined, Brix, VBN and $NH_2-N$ were 27.4, $54.3\;mg\%\;and\;87.9 mg\%$ on 30th day in Improved process, respectively, but they were 27.1, $57.8\;mg\%\;and\;96.6\;mg\%$ on 50th day in Conventional process. The pH value was decreased from 7.0 to $\6.3\~6.5$ in both of them, The viable cell counts in Improved process was increased from $6.6\times10^3CFU/g\;to\;2.6\times10^6CFU/g$ during 30 days, in Conventional process, slowly increased from $5.8\times10^3CFU/g\;to\;1.9\times10^6CFU/g$ during 50 days. Sensory evaluation showed that products on 30th day in Improved process and products on 50th day in Conventional process were best favorable. From above results, we found that the fermentation with agitation shortened the fermentation period by 20 days compare to standing fermentation.

• Microbiology and Biotechnology Letters
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• v.11 no.1
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• pp.53-58
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• 1983

Sik-hae is a traditional Korean fermented fish product which is made from flat-fish, garlic, salt, red pepper and millet. The changes in chemical composition, pH, acidity and the contents of Amino-N, VBN, TMA and organic acids were investigated during the fermentation of Sik-hae. The changes in the microflora, enzyme activity and the sensory quality including textural characteristics were also evaluated. The changes in the contents of crude protein, crude fat and moisture during Sik-hae fermentation were negligible. The pH of the product tended to decrease in the course of fermentation and it showed the minimum value of 4.5 after 7 days of fermentation. On the other hand the acidity continued to increase up to 2300mg % by 4 weeks of fermentation. Lactic acid was the major organic acid. The content of Amino-N in sik-hae gradually increased up to 673.6mg % by 2 weeks of fermentation, and then slightly decreased. The content of VBN increased rapidly during the first 2 weeks of fermentation, while little changes in TMA content was observed. The number of proteolytic bacteria increased slightly for the first 2 weeks and then rapidly decreased. The number of yeast and acid forming bacteria increased rapidly from the 4th day to the 14th day of fermentation and then decreased. Both lipase and protease activities showed the maximum at the 11th day of fermentation. The texture softening of the fish occurred after 1 week of fermentation and the adhesiveness appeared after 2 weeks of fermentation. Summarizing these results, the optimum fermentation time for Sik-hae from flat fish were 2 weeks at 2$0^{\circ}C$ and the quality of the product could be kept for up to 4 weeks in refrigerator.

• Food Science and Preservation
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• v.18 no.2
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• pp.256-265
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• 2011

To investigate the effect of a solar salt on Kimchi fermentation, Chinese cabbages were brined with four-years aged solar salt (FS), one-year aged solar salt (OS), and purified salt (PS). The Kimchi was fermented at $7^{\circ}C$ for 33 days. The changes in pH and acidity of the Kimch brined with PS was slower than those of Kimchis brined with FS and OS. In the Kimchis with FS and OS, lactic acid bacteria (LAB) counts increased from 7.10~7.22 log CFU/mL at 0 day to 9.26~9.42 log CFU/mL at 12 days, after which counts slightly decreased to 8.04~8.75 log CFU/mL by 33 days of fermentation. The LAB counts of the kimchi with PS slowly increased from 7.24 log CFU/mL at 0 day to 8.99 log CFU/mL at 27 days, after then which counts sharply decreased to 7.92 log CFU/mL by 33 days of fermentation. Yellowness (b) color values of the kimchi with PS (59.10) was higher than the Kimchi with FS (53.68) and the Kimchi with OS (53.77). Hardness of the Kimchi with FS was more firm than the other Kimchis after 33 days storage. Sensory evaluation of the Kimchi with FS showed higher score than that of the other Kimchis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.591-597
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• 2012

This study was conducted to investigate the changes in chemical components and antioxidant activities of dried jujube ($Zizyphus$ $jujuba$ Miller) with different aging temperatures ($60^{\circ}C$, $70^{\circ}C$, and $80^{\circ}C$) and durations (5 days, 10 days, 15 days, 30 days, and 50 days). The browning index increased from 0.124 to 1.998 with increased aging temperature and duration. As aging duration increased, fructose, glucose, and sucrose content decreased from 24.96% to 4.96%, from 22.23% to 4.41%, and from 18.41% to 0%, respectively. Reducing sugar content decreased from 351.52 mg/g to 155.96 mg/g as aging temperature and duration increased. Total acidity slightly increased from 1.61 to 3.13%. 5-Hydroxymethyl-2-furaldehyde increased from 0.002 mg/g to 38.84 mg/g, respectively. As aging temperature and duration increased, total polyphenol content increased from 15.98 mg/g to 38.61 mg/g. DPPH and ABTS radical scavenging activities increased from 4.03 mg trolox eq/g to 22.22 mg trolox eq/g, and from 2.11 mg ascorbic acid eq/g to 13.39 mg ascorbic acid eq/g, respectively. Reducing power increased rapidly in the first stage and then slowly increased afterward.