• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.455-460
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• 2003

Effects of 0.25 and 0.5% citric and phytic acids on color and quality properties of doenjang during fermentation at $30^{\circ}C$ for 80 days were evaluated. As concentration of organic acid and fermentation time of acid-added doenjang increased, acidity, lightness, and antibrowning rate increased, whereas pH, amino nitrogen, and enzyme activity decreased compared to nonacid-added control. Microbial populations of total bacteria, yeast, and lactic acid bacteria were not affected by decrease in pH. Although degree of brown color (p<0.05) could be differentiated, flavor, palatability, acid taste, and overall preference were not significantly different. Browning of doenjang added with 0.25% of either organic acid was inhibited, while quality properties and sensory characteristics were similar to those of the control.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.456-462
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• 1992

This study was performed to rapid fermentation from sardine hydrolyzate by using column reactor. The column reactor was constructed from three glass columns $(30cm{\times}5cm)$ and each column was packed with colloidal silica and sodium alginate (1:5) on which Pediococcus halophilus R-22, Saccharomyces rouxii R-60 and Candida etchellsii H-50, respectively, was previously fixed. At that time, optimal conditions for rapid fermentation were found the pH of 5.2, temperature of $30^{\circ}C$ and 10% NaCl. For rapid fermentation, immobilized whole cells of P. halophilus R-22, S. ruoxii R-60 and C. etchellsii H-50 packed the each column reactor were produced 0.75% lactic acid, 2.5% ethylalcohol and 18 mg/l 4-ethylguaiacol under the optimal conditions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.2
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• pp.133-139
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• 1983

As a method of utilization of sardine, sardinops melanosticta, proper processing conditions for a low salt fermented sardine were investigated. And changes of chemical components during fermentation and the effects of additives to improve the quality of the product were also discussed. A low salt fermented sardine was prepared with 8 or $10\%$ of salt and various contents of additives such as lactic acid, sorbitol, glycerin and ethanol as preservatives and flavor enhancers, and fermented for 80 days at $29\pm3^{\circ}C$. Judging from the changes in pH, amino-nitrogen and volatile basic nitrogen during fermentation of low salted sardine and the organoleptic evaluation on their flavor, the products of sardine meat containing 8 or $10\%$ of table salt, $0.5\%$ of lactic acid, $6\%$ of sorbitol and $6\%$ of ethanol as additives were most desirable when fermented for 60 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.2
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• pp.291-297
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• 2005

Fish sauce is one of the most popular fermented fish products over the world. But it is usually manufactured with high salt concentration (>25%) and long periods of elaboration. In order to increase the consumption of fish sauce, the functional anchovy sauces with low salt concentrations (14 and 17%) were manufactured by adding sea tangle (Kjellamaniealla crassifolia), ume (Prunus mume Sieb. et Zucc), tochukaso (Paecilomyces japonica), and chitosan. On 50 days of storage, pH of all treatments decreased to 5.1, while the amount of lactic acid increased continuously as storage period increased. The amounts of VBN, amino-N, and TBA were highest on 50 days of storage and then kept constantly or decreased a little thereafter. The numbers of total viable cell, lactic acid bacteria, proteolytic bacteria, and fungi increased very slowly as storage period increased.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.286-297
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• 2014

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at $10^{\circ}C$. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.62-71
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• 2010

The followings describes the result of making doenjang with added licorice (Glycyrrhiza uralensis) powder. and investigating its sensory characteristics and physicochemical quality. General preference was high at 20% salinity and 2% licorice (LD204), and 16% salinity and 2% licorice (LD162). The moisture content was unchanged in the control group, while it was reduced in LD204 and LD162 in the first week of fermentation, but showed little change after then. pHs were all in the range 5.90~5.97 on day 0, but decreased from 5.90 to 5.72 in the control group in the fifth week. LD204 changed from 5.95 on day 0to 5.42 in the first week, and then it gradually increased again and became 5.93 in the fifth week, which was similar to that of day 0. LD162 was 5.97 on day 0 and showed cyclic slight increases and decreases in the first week. It increased to 6.32 in the fifth week, which was higher than that of day 0 that is, its pH was higher than that of LD204. The acidity showed a difference right after it was made. In the control group, lactic acid content gradually increased from 0.16% on day 0 to the highest, 0.59%, in the fourth week. It slightly decreased in the fifth week. LD204 slowly increased from 0.25% on day 0 to a maximum, 0.50%, in the fourth week. It also slightly decreased in the fifth week, quite similarly to that of the control group. LD162, gradually increased from 0.22% on day 0 to the highest, 0.49, in the third week, and decreased after the fourth week. Salinity was 29.5%, 22.0%, and 18% in each of the control group, LD204, and LD162 on day 0 but increased to 34.0%, 29.0%, and 26.0% in the fifth week. Soluble solid was $32^{\circ}Brix$, $28^{\circ}Brix$, and $26^{\circ}Brix$ in each of the control group, LD204, and LD162 on day 0, but slightly increased to $40^{\circ}Brix$, $32^{\circ}Brix$, and $30^{\circ}Brix$ on the fifth day. It is thought that because of the sweetness of licorice, the higher-salinity doenjang earned a higher sensory test score than that of traditional doenjang. If its salinity is lowered a little, it could be used as a sauce, even possibly having medical effects as well.

• Journal of the Korean Society of Food Culture
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• v.7 no.4
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• pp.329-338
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• 1992

This study was attempted aimed to prepare of Andong sikhe by pure culture inoculation and to improve storage stability by the addition of stabilizers to the product. Lactobacillus delbreuckii was selected for pure culture inoculation in the fermentation. The effect of stabilizers on the sedimentation, sensory evaluation and viscosity of Sikhe were investigated during the fermentation of traditional Andong Sikhe stored at $4^{\circ}C$ Morphological characteristics of Sikhe were determined by scanning electromicrograpy. Among the stabilizers added to the traditional Andong sikhe Na-alginate was found to be best stabilizers. When the product was evaluated by the sensory panel, the addition of stabilizers up to 0.1% level actually increased the acceptability of the product, while the concentration of more than 0.2% stabilizers affected the acceptability of the negatively. Sikhe added Na-carboxymethyl cellulose and Na-alginate showed highest viscosity on the 2nd day of fermentation, while homogenized Andong sikhe with Carrageenan showed the highest peak in viscosity on the first day of fermentation. Lactic acid bacterial count reached to $3.2{\times}10^8/ml$ after 20 days of storage. The surface and cross section of rice was observed by scanning electron microscope. As the fermentation proceeded holes on the surface increased, and nearly empty cell wall remained at the later stage of fermentation. Use of pure cultured inoculum of L. delbreuckii supported the rapid build up of the lactic acid bacteria and consequently the whole process of the fermentation was shortened. The acceptability and product quality were improved by use of L. delbreuckii inoculum.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.16 no.4
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• pp.363-367
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• 1983

Low salt fermented products of anchovy, Engraulis japonica, caught in the coasts of East Sea of Korea, were prepared tentatively and also discussed the retarding effect of rancidity of the product by the addition of BHA or red pepper. Fresh anchovies were purchased from Kichang fish market. The raw samples were mixed with $8\%$ table salt, $0.5\%$ lactic acid, $6\%$ sorbitol, $4\%$ ethyl alcohol and $0.02\%$ BHA or $0.5\%$ red pepper and filled in the glass bottles and sealed with the cap. Conventional fermented product of anchovy as a control was prepared from fresh anchovy and $20\%$ salt only. After preparation, the products were fermented for 90 days at room temperature. Amino-nitrogen, TBA value, peroxide value and viable counts of bacteria of these products were determined and also evaluation of their qualify was compared with control product by sensory evaluation during fermentation. Amino-nitrogen contents of the low salt products reached a peak in 55 days of fermentation, and the volatile basic nitrogen contents ranged $100\;mg\%$ even after 90 days of fermentation. Thiobarbituric acid value of the product with $0.02\%$ BHA showed a little increase up to 65 days of fermentation regardless of salt contents, while that of the control product increased sharply up to 65 days and then decreased gradually. BHA was effective on retarding rancidity of fermented products of anchovy and red pepper was also slightly effective. All the products showed the highest cell population in about 55 days of fermentation. Judging from the results of analysis and sensory evaluation, the low salt fermented product of anchovy could be prepared with $8\%$ salt, $0.5\%$ lactic acid, $6\%$ sorbitol, $4\%$ ethyl alcohol and $0.02\%$ BHA or $0.5\%$ red pepper to the fresh round anchovy.

• Korean Journal of Acupuncture
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• v.30 no.4
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• pp.252-263
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• 2013

Objectives : Skin color deformation by cupping has been widely used as a diagnostic parameter in Traditional Korean Medicine(TKM). Skin color deformation such as ecchymoses and purpura is induced by local vacuum in a suction cup. Since existing studies have relied on a visual diagnostic method, there is a need to use the quantitative measurement method. Methods : We conducted an analysis of cross-polarization photographic images to assess the changes in skin color deformation. The skin color variation was analyzed using $L^*a^*b^*$ space and the skin erythema index(E.I.). The meridian theory in TKM indicates that the condition of primary internal organs is closely related to the skin color deformation at special acupoints. Before conducting these studies, it is necessary to evaluate whether or not skin color deformation is influenced by muscle condition. Hence, we applied cupping at BL13, BL15, BL18, BL20 and BL23 at Bladder Meridian(BL) and measured blood lactate at every acupoint. Results : We confirmed the high system measurement accuracy, and observed the diverse skin color deformations. Moreover, we confirmed that the $L^*$, $a^*$ and E.I. had not changed after 40 minutes(p>0.05). The distribution of blood lactate levels at each part was observed differently. Blood lactate level and skin color deformation at each part was independent of each other. Conclusions : The negative pressure produced by the suction cup induces a reduction in the volumetric fraction of melanosomes and subsequent reduction in epidermal thickness. The relationship between variations of tissue and skin properties and skin color deformation degree must be investigated prior to considering the relationship between internal organ dysfunction and skin color deformation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.158-163
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• 2006

Young radishes (YR, yeolmu in Korean) were cultivated in the soil with and without sulfur. YR-Control (without sulfur) was grown in the normal soil. YR were grown in the soil with $1,818\;g/m^3$ sulfur (YR-A) and $1,818\;g/m^3$ sulfur added lime mortar (YR-B) on it, respectively. Also, we prepared YR kimchis using YR-Control, YR-A and YR-B. The kimchis were fermented at $5^{\circ}C$ for 8 weeks. The growth inhibitory effects of AGS human gastric adenocarcinoma cells of the YR samples and kimchis were investigated. YR kimchis after $4\~5$ weeks at $5^{\circ}C$ showed higher acidity of $0.88\~1.20\%$ with pH $4.3\~4.5$ and the YR kimchis kept approximately pH 4.0 until 8 weeks. The kimchi A and B using YR-A and YR-B showed faster fermentation time, higher level of Leuconostoc sp. and lower level of Lactobacillus sp. during the fermentation, comparing to the control kimchi using YR-Control. Juices from YR-A and YR-B showed higher growth inhibitory effects of AGS human gastric adenocarcinoma cells than the juice from YR-Control at the same concentration. The growth inhibitory effect of YR-A was similar to that of the YR-B. The kimchi A and B juices also exhibited higher inhibitory effects $(74\%)$ on the growth of AGS human gastric adenocarcinoma cells than that of the control kimchi $(57\%)$ at the higher concentration of $20{\mu}L/assay$. Methanol extracts from the YR-kimchis also led to the similar results to the results of the juices. These results suggested that preparing of kimchi using differently cultivated YR especially in the soil with sulfur, which can help to synthesize sulfur-containing compounds, could increase the growth inhibitory effects of AGS human gastric adenocarcinoma cells.