• Korean Journal of Plant Resources
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• v.34 no.4
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• pp.362-367
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• 2021

Ginger roots are widely used as spices in various foods and herbal medicine due to its characteristic flavor and biological activity. In this study, the protective effect of aged ginger extracts against oxidative stress were investigated using L6 muscle cells. As the results, aged ginger extracts significantly inhibited oxidative stress induced muscle cell damage. The protective effect of aged ginger extracts was higher than non-aged ginger extract. Aged ginger extracts also inhibited the increase in LDH, lactate and GOT in the mouse blood induced by excessive running exercise. Therefore, aged ginger is considered to be effective for protecting excessive exercise stress.

• Journal of the Korean Applied Science and Technology
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• v.33 no.2
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• pp.304-310
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• 2016

This study shows the changes of the nucleotides and their related compounds of squid during fermentation for 8 weeks at $10^{\circ}C$ in 5% salt solution. Among nucleic acid related matters, ATP and ADP were vanished not to be detected, AMP existed only at the early stage and then rapidly decreased until the mid-stage of the ripening. Inosine and hypoxanthine were the main components of nucleotides and their related compounds. As the salt concentration was decreased and fermentation temperature raised, pH was significantly increased to the latter stage of the ripening and hence fermentations was enhanced. The titrable acidity was continuously decreased until the latter stage of the ripening. Considering the above result, it is possible to make an estimate that the suitable fermentation conditions of squids are $10^{\circ}C$ of fermentation temperature, 10% of salt concentration and 5 weeks of ripening period.

• Journal of Biosystems Engineering
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• v.23 no.1
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• pp.31-48
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• 1998

가축분뇨, 음식쓰레기 둥의 유기성 고형 폐기물의 퇴비화처리 과정의 성능 향상과 암모니아 가스 발생을 저감화 하려는 연구의 일환으로서 파이로트 규모의 원통형 회분식 분해조 및 숙성조를 설계, 제작하여 퇴비화 성능과 탈취 효과를 분석하였다. 고형퇴비화 처리에 미치는 주요요인은 초기재료의 수분, 탄질비, 수소이온농도, 발효온도 및 통기조건 등이다. 돈분에 부자재인 톱밥을 혼합하여 초기 재료의 수분, 탄질비, 수소이온농도 등을 동일한 재료로서 같은 수준에 유지하고 연속통기와 간헐통기 방식으로 퇴비화하는 동안에 분해 및 숙성단계의 부위별 발효온도의 변화, 산소흡수 및 탄산가스 배출농도의 변동, 평균통기량, 재료의 평균온도 변화, 암모니아가스 배출농도의 변화 등을 분해 및 숙성 전기간을 통해 측정하고 초기재료와 숙성재료의 주요 이화학적 성분을 분석하여 퇴비화 성능과 회비 탈취 효율을 비교하였다. 주요 연구결과는 다음과 같다. 1. 숙성과정 8일 이후의 암모니아가스 탈취효율은 연속통기법이 90%이고, 간헐통기법이 70%였으며, 분해 및 숙성과정의 발효온도, 탄산가스 발생, 암모니아가스 배출농도 및 숙성회비의 성분 둥의 결과로서 판단할 때 에 퇴비 화 소요기 간은 6주간이었다. 2. 탄산가스 배출농도 변화로서 간헐통기 퇴비화 방식은 연속통기법에 비하여 분해과정이 7일 정도 빠르고, 숙성과정이 10일 정도 단축되었으며 암모니아가스 농도도 적게 나타나고 있었다. 3. 퇴비화 분해과정이 지난 후 숙성과정 도입단계에서 퇴비재료의 혼합 교반에 따른 재료의 고온상승으로 인한 암모니아가스의 고농도화 현상의 억제대책이 필요하다고 판단되었다.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.292-297
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• 1996

In this study, biochemical changes of muscle protein in squid Sikhae prepared at various temperatures and moisture content were investigated. The pH values in squid Sikhae decreased rapidly with increase in titratable acidity during fermentation at high temperature and moisture content. Growth rate of lactic acid bacteria increased rapidly during fermentation at high temperature and moisture content. Changes in muscle protein subunit were analyzed by SDS-PAGE; myosin heavy chain component disappeared completely during preparation of squid Sikhae and actin component decreased slowly during fermentation. Therefore, it was suggested that myosin heavy chain component in squid muscle protein was autolyzed at the incipient for-mentation time and actin component was degraded by acidic protease in muscle and protease produced from microorganisms during fermentation.

• Food Science and Preservation
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• v.10 no.2
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• pp.213-218
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• 2003

In order to develop new functional doenjang, two types of medicinal herb doenjang were prepared with several medicinal herbs, bamboo salts and meju and then changes of its physiological functionalities were investigated during 6 months of fermentation. Antihypertensive angiotensin converting enzyme(ACE) inhibitory activities of medicinal herb doenjangs were decreased to 39.0∼5l.7% from 61.7∼72.5% after 6 months of fermentation. Fibrinolytic activity and electron donating ability of medicinal herb doenjangs were showed 10.4∼11.3 U and 96.3∼99.1% after 6 months of fermentation, respectively. SOD-like activity of medicinal herb doenjangs were also showed approximate 10% and tyrosinase inhibitory activity of 20$^{\circ}C$ -water extracts of medicinal herb doenjang(I) was increased up to 97.6% from 12.9% after 6 months of fermentation. Crude protein content and total sugar content of medicinal herb doenjangs were approximate 14% and 33%, respectively, which were higher than those of traditional doenjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.634-640
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• 1994

This study was investigate to see the effects of preparation methods on the physicochemical and sensory characteristics of cucumber preserved with salt. The preparation methods were brining the cucumbers in 10 % NaCl solution (boiled, method A), 205 NaCl solution (boiled, method B) an d20 % NaCl solution (cool to $25^{\circ}C$ after boiling, method C). The cucumber preserved with boiled solution and high salt concentration showed slow fermentation rate. The rate of salt penetration during brining of cucumber preserved with salt increased. The green value of cucumber preserved with salt by method B was lower than by method A and C. The cutting force of cucumber preserved with walt measured by texture analyzer showed a rapid increasing rate during initial brining periods. As a result of the sensory evaluation for cucumber preserved with salt, there were significant differences in most of characteristics between the samples at 5% level. The cucumber preserved with salt in boiled 10% NaCl solution (method A) showed the highest scores in most of the characteristics.

• Journal of Food Hygiene and Safety
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• v.32 no.1
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• pp.27-34
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• 2017

Effect of salt concentration (10, 20 and 30%, respectively) and fermentation temperature (10 and $20^{\circ}C$, respectively) on changes in quality index (VBN, Histamine, Amino nitrogen, Total viable cell counts, Coliform bacteria and E. coli counts) of culinary salted and fermented anchovy during fermentation were investigated to suggestion of fundamental documents for industrial objectives. Our results show that the effect of salt concentration on changes in quality index was not high compared with fermentation temperature in salted and fermented anchovy with below 20% of salt concentration however effect of salt concentration and fermentation temperature on quality index was not significant with 30% salt concentration. And all most whole changes of quality index were rapidly increased or decreased for 30 days of fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.9 no.4
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• pp.223-231
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• 1976

Dimethylamine(DMA) is known as an origin compound of dimethylnitrosamine which is responsible for carcinogenesis. It has been also reported that relatively large amount of DMA is distributed in fish muscle, particularly in salted and fermented fish. Tn this experiment, the degradation products of protein and trimethylaminoxide(TMAO) by the temperature conditions of $17^{\circ}C\;and\;27^{\circ}C$ in the course of anchovy fermentation with $22\%$ of salt were analysed, and the formation of DMA was discussed. Protein-N decreased through the whole fermentation period ill the conditions of $17^{\circ}C\;and\;27^{\circ}C$ whereas amino-N increased proportionally to the decrease of protein-N, and the increasing rate of amino-N was remarkably faster at $27^{\circ}C$ than at $17^{\circ}C$. Trimethylamine(TMA) gradually increased with the decrease of TMAO till 69th day of fermentation, hereafter tended to slightly decrease. It seemed that the difference in fermentation temperature affects on the formation of DMA and obviously on the variation of TMAO. Both DMA and TMA content were inversely varied with the TMAO content. Correlation coefficient of DMA to TMAO in quantitative variation was shown -0.811 at $17^{\circ}C$ and -0.865 at $27^{\circ}C$ of fermentation temperature respectively. The results suggested that the formation of DMA during fermentation of anchovy was attributed to the degradation of TMAO showing, contributorial ratio of 0.66 at $17^{\circ}C$ and 0.75 at $27^{\circ}C$ respectively.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.183-188
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• 1997

This study was carried out in order to analyze the changes in general compounds and sugars of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1 : 4 and 1.3 : 4) and ripening periods (up to 2 years). Along with ripening period, pH decreased and titratable acidity, total acidity and crude protein contents increased, which were higher in 1.3 : 4 than in 1.4. Buffering power increased significantly with increasing ripening period. Crude fat content was higher in 1.3 : 4 than 1 : 4. Moisture content decreased and pure extract content increased significantly with increasing ripening period, which was high in 1.3 : 4. Salt contents increased with increasing ripening period, but decreasd in soy sauce ripened for 2 years. As the result of sugar analysis, reducing sugar showed slow increase with increasing ripening period. Among detected free sugars, galactose was present in the highest concentration and the rest were in the sequence of glucose, fructose. Total free sugar content was highest in soy sauce ripened for 150days in 1 : 4 and 210 days in 1.3 : 4.

• Food Science and Preservation
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• v.13 no.5
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• pp.603-610
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• 2006

Korean traditional soy paste (Doenjang) was fermented using Meju prepared by the culture of wild microorganisms in steamed soy beans. During the fermentation, changes in the physicochemical and several functional properties were monitored. Total acidity and amino acidity increased from 0.09 to 0.96, and 2.24% to 3.28% respectively, Amylase and protease activities increased and showed the maximal level after 60 days of fermentation, which were 4.03 and 7.29 units/ml, respectively. However, both enzyme activities decreased after then. The inhibitory activities against tyrosinase and angiotensin converting enzyme increased and reached 20.57 and 38.18% respectively. Antimutagenic activities against N-methyl-N'-nitro-N-nitiosoguanidine and 4-nitro-O-phenylenediamine (NPD) increased for 90 days and roached 70.21 and 60.01% in S. enterica serovar Typhimurium TA100, respectively. Against NPD and 4-nitroquinoline-1-oxide, the antimutagenic activities also increased and reached 50.91 and 46.35% in the strain TA98, respectively.