• Journal of Ginseng Research
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• 제42권1호
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• pp.57-67
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• 2018

Background: Ginseng contains many small metabolites such as amino acids, fatty acids, carbohydrates, and ginsenosides. However, little is known about the relationships between microorganisms and metabolites during the entire ginseng fermentation process. We investigated metabolic changes during ginseng fermentation according to the inoculation of food-compatible microorganisms. Methods: Gas chromatography mass spectrometry (GC-MS) datasets coupled with the multivariate statistical method for the purpose of latent-information extraction and sample classification were used for the evaluation of ginseng fermentation. Four different starter cultures (Saccharomyces bayanus, Bacillus subtilis, Lactobacillus plantarum, and Leuconostoc mesenteroide) were used for the ginseng extract fermentation. Results: The principal component analysis score plot and heat map showed a clear separation between ginseng extracts fermented with S. bayanus and other strains. The highest levels of fructose, maltose, and galactose in the ginseng extracts were found in ginseng extracts fermented with B. subtilis. The levels of succinic acid and malic acid in the ginseng extract fermented with S. bayanus as well as the levels of lactic acid, malonic acid, and hydroxypruvic acid in the ginseng extract fermented with lactic acid bacteria (L. plantarum and L. mesenteroide) were the highest. In the results of taste features analysis using an electronic tongue, the ginseng extracts fermented with lactic acid bacteria were significantly distinguished from other groups by a high index of sour taste probably due to high lactic acid contents. Conclusion: These results suggest that a metabolomics approach based on GC-MS can be a useful tool to understand ginseng fermentation and evaluate the fermentative characteristics of starter cultures.

• 분석과학
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• 제17권3호
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• pp.217-224
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• 2004

소형의 이온선택성 전극을 흐름계 어레이로 구성하여 전자혀 시스템을 제작하였다. 제작된 전자혀 시스템에 음용수 및 알코올성 음료를 저 농도의 완충용액 (0.005 M Tris-$H_2SO_4$ pH 7.2)에 묽힌 후 9개의 전극이 장착된 흐름계에 흘려 보내어 전위차를 측정하였다. 얻어진 자료는 주성분 분석 (principal component analysis; PCA)을 통하여 식음료의 맛을 평가할 수 있도록 2차원 및 3차원 좌표계에 표시하였다. 본 연구에서 제작한 전자혀 시스템은 식품의 생산공정관리의 목적으로 또는 시중에서 구할 수 있는 식음료 맛의 변화 추이를 구분해 내는 목적으로 유용하게 사용될 수 있다.

• Asian-Australasian Journal of Animal Sciences
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• 제32권10호
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• pp.1621-1629
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• 2019

Objective: The objective of this study was to evaluate the physicochemical, sensory and taste characteristics of commercial, frozen, dry, and wet aged Hanwoo sirloin. Methods: Grade 2 sirloin from 6 Hanwoo steers (about 30 months old) were obtained after 5 days postmortem. Samples were assigned to four groups which were commercial beef (CON, control group), frozen beef (Hanwoo frozen, HF; 40 days in $-18^{\circ}C$ freezer), wet-aged beef (Hanwoo wet-aging, HW; 21 days), and dry-aged beef (Hanwoo dry-aging, HD; 40 days). HW and HD were stored in a $80%{\pm}5%$ relative humidity cooler at $1^{\circ}C$. Results: The HF group showed a significantly higher cooking loss and expressible drip with significantly higher pH compared to other groups. In addition, protein and fat contents in the HD group were higher than those in other groups (p<0.05). The shear forces in the HW and HD groups were significantly lower than those in the CON group. The HD group had significantly higher omega-3 and polyunsaturated fatty acids compared with other groups. Glutamic acid levels in the HD group were significantly higher compared with those in other groups. Electronic tongue analysis revealed that sourness of the HD group was lower than that of other groups, whereas the HD group showed significantly higher umami, richness, and saltiness compared to other groups (p<0.05). Sensory test results revealed that the HW group had significantly higher tenderness, while the HD group had significantly higher chewiness, juiciness, and overall acceptability scores. Conclusion: These results suggest that both wet- and dry-aging treatments can effectively improve sensory characteristics, and dry-aging was much more useful to enhance umami tastes and meat quality of 2 grade Hanwoo sirloins.

• Fisheries and Aquatic Sciences
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• 제25권3호
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• pp.175-186
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• 2022

Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in the form of soup. It is also commercially available as a home meal replacement. In this study, we developed a seasoning key base with a high degree of sensory preference from sea mustard using the extrusion cooking process. Extrusion cooking conditions were optimized through response surface methodology. Barrel temperature (X₁, 140℃-160℃) and screw speed (X₂, 158-315 rpm) were set as independent variables, and overall preference was determined as the dependent variable (Y, points). An optimal condition was obtained at X₁ = 148.5℃ and X₂ = 315 rpm, and the dependent variable (Y, overall acceptance) was 7.95 points, similar to the experimental value of 7.81. Umami taste had a relationship with the overall acceptance of sea mustard seasoning. In the electronic nose and tongue, increased sourness and umami intensities were associated with the highest sensory score. The samples were separated well by each characteristic via principal component analysis. Collectively, our study provides imperative preliminary data for the development of various seasonings using sea mustard.

• 한국축산식품학회지
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• 제42권6호
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• pp.928-941
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• 2022

This study aimed to analyze the microbiological composition and sensory characterization of fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus SMFM2016-GK1; NK3, P. pentosaceus SMFM2016-NK3), Doenjang (D1, Debaryomyces hansenii SMFM2021-D1), and spontaneously fermented sausage (S8, D. hansenii SMFM2021-S8; S6, Penicillium nalgiovense SMFM2021-S6). The control was commercial starter culture. Nine treatments were applied [GD (GK1+D1), GS (GK1+S8), GDS (GK1+D1+S8), ND (NK3+D1), NS (NK3+S8), NDS (NK3+D1+S8), GND (GK1+NK3+D1), GNS (GK1+NK3+S8), and GNDS (GK1+NK3+D1+S8)] by mixing lactic acid bacteria and yeast, and S6 was sprayed. The microbial composition of fermented sausage was analyzed [aerobic bacteria (AC), Lactobacillus spp. (LABC), Staphylococcus spp. (STPC), and yeast and mold (YMC)], and pH and electronic nose and tongue measurements were taken. The AC, LABC, STPC, and YMC values of the control and treatment groups tended to increase during fermentation (p>0.05). The STPC values of the GD, GS, ND, and GDS groups were similar to that of the control on day 3. The pH of the control on day 3 was significantly lower than that of the GD, ND, and GND groups (p<0.05). Higher levels of 4-methylpentanol, 2-furanmethanol, and propyl nonanoate, which provide a "fermented" flavor, were detected in the GD group compared to in the control and other treatment groups. GD and ND groups showed higher umami values than the control and other treatment groups. Therefore, it is expected that GD can be valuable as a starter culture unique to Korea when manufacturing fermented sausage.

• 한국식품영양학회지
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• 제36권1호
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• pp.58-68
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• 2023

This study investigated the quality characteristics of beyolmijang prepared with corn (steamed and roasted corn) with different pretreatments and simultaneously added starter (Bacillus velezensis JH1). pH decreased, whereas total acidity showed a tendency to increase. The moisture content decreased slightly according to the fermentation period. In color, the L and b values decreased in all samples, whereas the a value showed a tendency to increase significantly. In microorganisms, sample D had more lactic acid bacteria, whereas the mold content was lower. The total polyphenol content was highest at six weeks in sample E, and other samples showed a tendency to decrease over eight weeks. Antioxidant activity increased significantly. In particular, the content in sample E was significantly higher. Reducing sugar showed a tendency to increase as the fermentation period increased. The highest content was found in sample C containing roasted corn at six weeks of fermentation. Amino nitrogen and ammonia nitrogen content increased in all samples. As a result of electronic tongue, sample E prepared with steamed corn, roasted corn, and lactic acid bacteria showed a low salty taste, sour taste, and high umami taste and was considered a good material for the development of byeolmijang.

• Fisheries and Aquatic Sciences
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• 제26권2호
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• pp.145-157
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• 2023

Surimi has been traditionally used as the main ingredient in gelling foods, such as imitation crab sticks. However, it can also be used to manufacture snacks without gelling properties. To assess the properties of surimi as a snack ingredient, we prepared fried fish snacks with different surimi grades of Alaska pollack (AP) and threadfin bream (TB) and evaluated their quality characteristics. AP had significantly higher protein and gel strength values than TB did. Regarding color, TB showed significantly lower lightness (L) values and higher redness (a) and yellowness (b) values than AP did, consistent with the appearance of a brown color. TB had significantly lower hardness values, higher thickness expansion, and higher oil content than AP did. Hardness was found to be positively correlated with gel strength and negatively correlated with oil content. In the micro-structure images, more blistering was formed in TB, indicating higher expansion and crispiness. In the sensory evaluation, TB showed higher overall sensory acceptance than AP did, which is the result of its high color content, crispiness, taste, and aroma. Principal component analysis of the electronic nose and tongue revealed that the samples were clearly separated. In particular, TB had more aromatic components than AP in the electronic tongue. Our findings indicate that gel strength, which determines the quality properties of surimi, does not need to be considered in snack manufacturing. In fact, surimi with low gel strength is a more suitable ingredient for snack manufacturing.

• 한국식품위생안전성학회지
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• 제35권5호
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• pp.430-437
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• 2020

본 연구는 전자코와 전자혀 시스템을 이용한 15가지 국내 식품에 대한 맛과 향에 대한 기본 접근 연구를 진행하였다. 먼저 전자혀 시스템을 이용한 샘플의 맛 성분에 대해 상대적인 센서 강도를 제시하였다. 신맛으로 대표되는 SRS 센서에서는 소고기배추국이 가장 높은 9.0을 나타내었고, 미역국에서 가장 낮은 3.7을 나타내었다. 짠맛으로 대표되는 STS 센서는 오징어국에서 가장 높은 8.2를 나타내었고, 소고기배추국이 가장 낮은 1.9를 나타내었다. 감칠맛으로 확인되는 UMS 센서의 경우 소고기배추국이 가장 높은 10.1을 보였고, 달걀국이 가장 낮은 3.3을 나타내었다. 단맛에 관여하는 SWS 센서에서는 비교적 큰차이를 보이지 않았는데, 시금치된장국이 가장 높은 7.3을 나타내었고, 달걀국이 가장 낮은 4.6을 나타내었다. 마지막으로 쓴맛에 기여하는 BRS 센서에서는 시래기 된장국이 가장 높은 7.8을 나타내었으며, 햄김치찌개에서 가장 낮은 4.4를 보였다. 주성분 분석을 통해 5가지 맛 성분과 15가지 샘플에 대한 패턴을 확인한 결과 PC1에서 56.21%의 variance를 확인하였고, PC2에서 25.23%의 variance를 확인할 수 있었다. 각 맛 성분의 경우 SRS 센서의 경우 PC1과 PC2의 factor loading의 경우 -0.95와 -0.20을 나타내었고, STS 센서의 경우 PC1과 PC2의 factor loading의 값이 0.96과 0.14, UMS 센서의 경우 PC1과 PC2의 factor loading의 값이 -0.94와 0.22, SWS 센서의 경우 PC1과 PC2의 factor loading의 값이 0.08과, 0.89, 그리고 BRS 센서의 경우 PC1과 PC2의 factor loading의 값이 0.32와 -0.60을 각각 나타내었다. 군집분석을 통해 확인된 샘플간의 유사도는 크게 4개의 cluster를 확인할 수 있었다. 15가지 샘플에서 확인된 향기성분은 총 25가지 성분이 확인되었고, 모든 샘플에서 상대적으로 가장 높은 함량을 보이는 향기성분은 ethanol과 2-methylthiophene으로 확인되었다. 주성분 분석을 통해 휘발성 향기 성분과 15가지 샘플에 대한 패턴을 확인한 결과 PC1에서 28.54%의 variance를 확인하였고, PC2에서 20.80%의 variance를 확인할 수 있었다. 군집분석의 경우 크게 3개의 cluster로 분류되는 것을 확인할 수 있었다. 이러한 맛과 향에 대한 연구를 통해서 국내 식품에 대한 표준 자료로써의 활용이 가능할 것으로 판단된다.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2013년도 추계학술대회
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• pp.447-450
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• 2013

본 논문에서는 카메라로부터 운전자의 눈동자, 하품을 인식하여 운전자의 졸음운전을 방지하는 방법을 제안한다. Viola-Jones 알고리즘을 사용하여 얼굴의 영역을 확보하고 이로부터 눈 영역과 입 영역을 추출해낸다. 눈 영역에서는 Hough변환을 적용하여 눈동자를 인식하여 졸음을 인식한다. 입 영역에는 전처리 필터를 적용하여 하품할 때 혀의 피부색을 검출한 뒤에 Sub-Window를 사용하여 하품 여부를 판단한다. 실험 결과 하품 인식률은 87%에 달했다. 본 논문에서 제안된 방법을 사용함으로서 졸음운전에 대한 사고를 줄이는 데 기여할 수 있을 것으로 보인다.

• 한국축산식품학회지
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• 제38권2호
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• pp.431-431
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• 2018