• Proceedings of the Korean Society of Life Science Conference
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• 2005.09a
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• pp.91-91
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• 2005

• Proceedings of the Korean Society of Life Science Conference
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• 2008.10a
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• pp.75.2-75.2
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• 2008

• Food Science and Biotechnology
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• v.18 no.2
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• pp.463-470
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• 2009

Sixteen antioxidative active compounds isolated from the EtOAc layer of MeOH extracts of kochujang, Korean fermented red pepper paste, were structurally elucidated as fumaric acid, methyl succinate, succinic acid furan-2-yl ester methyl ester (gochujangate, a novel compound), 2-hydroxy-3-phenylpropanoic acid, 3,4-dihydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 6,7-dihydroxy-2H-chromen-2-one (esculetin), caffeic acid, cis-p-coumaric acid, trans-p-coumaric acid, daidzin, genistin, apigenin 7-O-$\beta$-D-apiofuranosyl($1{\rightarrow}2$)-$\beta$-D-glucopyranoside, apigenin 7-O-$\beta$-Dglucopyranoside, and quercetin 3-O-$\alpha$-L-rhamnopyranoside by mass spectrometry (MS) and nuclear magnetic resonance (NMR) experiments. These compounds were analyzed for the first time as antioxidants from kochujang.

• Food Science and Industry
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• v.55 no.3
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• pp.301-307
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• 2022

As a result of analyzing the domestic and foreign HACCP systems, advanced countries mandated HACCP system on all foods to strengthen food safety management and USA, EU and China do not apply small-scale HACCP system. Looking at the cases of food safety accidents in Korea and the non-compliance rate of HACCP certification evaluation by size, the accident rate of companies without HACCP certification was 31.2% higher than that of companies with HACCP certification. The nonconformity rate of food inspection standards was analyzed to be 89.0% higher than that of HACCP certification companies. Based on the international trend of food safety management and the frequency of food safety accidents, it is proposed to gradually expand the mandatory application of HACCP system in Korea to all foods, and to change the small-scale HACCP standard from less than 500 million Korean won or 21 employees to less than 500 million Korean won.

• Proceedings of the Korean Society of Life Science Conference
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• 2007.10a
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• pp.73.2-73.2
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• 2007

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• Food Science and Biotechnology
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• v.17 no.2
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• pp.367-372
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• 2008

Cellular protection against carcinogens could be achieved by the induction of phase 2 detoxifying and antioxidant enzymes such as glutathione S-transferase (GST), NAD(P)H:quinone oxidoreductase 1 (NQO1) and heme oxygenase 1 (HO1). Nuclear transcription factor E2-related factor 2 (Nrf2) binds to antioxidant response element (ARE) in the promoter region of these genes and the resulting transactivation occurs. In the present study the effect of gujeolcho (Chrysanthemum zawadskii) roots on the Nrf2-ARE pathway were investigated. C. zawadskii root extract was fractionated with a series of organic solvents and their ability to induce Nrf2-ARE pathway was examined. We separated the most potent dichloromethane (DCM) fraction into 12 sub-fractions and found several sub-fractions with strong effects on the Nrf2-ARE pathway. Fraction 4 strongly induced the ARE-reporter gene activity as well as Nrf2 expression. Sitosterol was isolated as a major compound in fraction 4 although its activity was not as potent as its mother fraction. These results indicate that C. zawadskii roots might be used as a potential natural chemopreventive source.

• Fisheries and Aquatic Sciences
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• v.26 no.2
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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.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.4
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• pp.347-355
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• 2014

This study examined the effects of additives on the physical properties of surimi made from Antarctic krill Euphausia superba. Krill surimi was prepared from krill meat with an added cryoprotectant (sugar 6%, polyphosphate 0.2%). Krill surimi without additives does not form a gel. In order to enhance the gelling of krill surimi, additives such as soy protein isolate (SPI), guar gum, carrageenan, and wheat starch were examined. Of these, SPI had the highest gel-forming activity, while guar gum, carrageenan, and wheat starch had decreasing gel-forming activity and negative effects on other physical properties as their concentrations were increased. In addition, SPI enhanced the gel strength and physical properties of krill surimi. The fluoride and astaxanthin contents of krill surimi with added SPI were 55.0 mg/kg and 0.8 mg/kg, respectively.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.10-18
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• 2015

The changes in fatty acid composition of total intramuscular lipid and phospholipids were investigated in the longissimus dorsi, left-hind leg muscle, and abdominal muscle of male Ira rabbits. Changes were monitored at 35, 45, 60, 75, and 90 d. Analysis using gas chromatography identified 21 types of fatty acids. Results showed that the intramuscular lipid increased and the intramuscular phospholipids (total intramuscular lipid %) decreased in all muscles with increasing age (p<0.05). An abundant amount of unsaturated fatty acids, especially polyunsaturated fatty acids, was distributed in male Ira rabbits at different ages and muscles. Palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), and arachidonic acid (C20:4) were the major fatty acids, which account to the dynamic changes of the n-6/n-3 value in Ira rabbit meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.12
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• pp.1839-1845
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• 2010

This study was conducted to evaluate the effects of salt soluble protein extracts from anchovy (ASSPE) on sausage during storage at $10^{\circ}C$. Sausages were produced containing 5 and 10% ASSPE. Sausages containing ASSPE showed no significant differences in emulsion stability, color, pH, moisture, viable cell count, and VBN compared to the control. The hardness significantly increased with the addition of ASSPE, and sausages containing 5% ASSPE were the highest in gumminess. In the sensory evaluation, sausages containing 5% ASSPE had the highest score in appearance and springiness. In conclusion, the addition of ASSPE in sausage had no effects on storage characteristics, but had a good effect on improvement of quality and sensory characteristics. Especially, 5% ASSPE sausage had good texture and high sensory characteristics due to increased binding capacity. These results suggest that 5% ASSPE may improve the quality and sensory characteristics of sausage.