• Journal of Animal Science and Technology
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• 제62권1호
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• pp.84-93
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• 2020

An experiment was conducted to evaluate Pediococcus spp.-fermented chicken meat as a snack for dogs. The fermented or non-fermented snacks used in this study were prepared through the following process; meat mixtures containing 52.8% MDCM, 35.2% chicken breast meat (CBM) and 9.7% corn starch were inoculated with or without Pediococcus spp., incubated at 37℃ for 24 h and then sterilized at 121℃ for 20 min. During the 24-h fermentation, the pH of fermented chicken snack dropped rapidly with concomitant increase in number of lactic acid bacteria. The nutritional composition was not altered by fermentation. In vitro pepsin nitrogen digestibility was higher (p < 0.05) in the fermented snack compared with the non-fermented snack. Upon storage at room temperature for 14 days, bacteria grew slowly in fermented vs. non-fermented snack samples. In a palatability trial, dogs preferred non-fermented over fermented snack food. In 12-d-long feeding trial, fecal ammonia content was lowered, but fecal lactic acid content was increased in dogs fed the fermented vs. non-fermented snack food. Our study shows that the fermented MDCM-based snack exhibited good preservability upon storage, and improved in vitro nitrogen digestibility and fecal characteristics in dogs.

• 한국식품영양과학회지
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• 제34권6호
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• pp.869-874
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• 2005

녹차 및 발효정도에 따른 약발효차, 중발효차, 홍차 가루를 첨가하여 제조한 식빵의 일반성분, 수분결합력, 무게, 부피, 색도, texture 및 관능검사 측정한 결과는 다음과 같다. 차가루 첨가식빵의 수분함량은 $36.02\~36.44\%$로 대조구 $36.98\%$와 거의 차이가 없었다. 조단백질과 회분 함량은 대조구보다 차첨가구가 높게 나타났다 수분결합력은 녹차 첨가구가 가장 높았고, 발효차 첨가구, 대조구 순으로 높게 나타났다 식빵의 부피와 비용적은 대조구가 가장 높게 나타났고, 발효 차 첨가구, 녹차첨가구 순으로 높게 나타났다. 색도는 대조구에 비하여 발효가 많이 진행된 차가루를 첨가한 식빵일수록 L값은 낮고, a값과 b값은 높게 나타났다. 식빵의 견고성은 발효가 많이 진행된 차가루 첨가구일수록 높게 나타난 반면, 응집성은 발효가 많이 진행된 차가루를 첨가할수록 낮게 나타났다 접착성과 씹힘성은 홍차가루 첨가식빵이 가장 높았다. 관능검사 결과, 색깔, 외관, 질감은 대조구가 가장 높은 기호도를 보였고, 향미와 맛은 녹차 및 약발효차 가루 첨가구의 기호도가 높았으며, 전체적인 기호도는 약발효차 가루 첨가구의 선호도가 가장 높게 나타났다.

• 한국축산식품학회지
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• 제39권2호
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• pp.309-323
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• 2019

Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.

• 한국식생활문화학회지
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• 제25권2호
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• pp.216-224
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• 2010

This study was conducted to aid in the development of the optimal recipe for chocolate with fermented and aged garlic extract (Allium sativum var. pekinense). We added garlic extract in order to increase the nutritional value of the chocolate. The optimal sensory composite recipe was determined, following Central Composites for chocolate with different levels of fermented and aged garlic extract (A) and cream (B), while analysis was performed by Response Surface Methodology, from the date that the sensory evaluation was performed. Ten experimental recipes, including 2 reference points in the composition, were selected. The compositional and functional properties were measured, and physical and sensory values were applied to the mathematical models. Perturbation plots showed the influence of each ingredient on the final product. Measurements showed significant values in lightness, sweetness, pH, hardness and cohesiveness, while sensory measurements showed significant values in color, texture, sourness, bitterness and overall quality. The optimum formulations were calculated by numerical and graphical methods, as being 34.61g fermented and aged garlic extract and 72.68g cream for each 200g chocolate. As well it was revealed that the aptitude of chocolate was more influenced by fermented garlic extract than it was by cream.

• 대한영양사협회학술지
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• 제25권4호
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• pp.281-294
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• 2019

The objective of this study was to develop fermented vegetable juices that possess antidiabetic and antioxidant activities. Lactobacillus plantarum MKHA15 (MKHA15) and Leuconostoc mesenteroides MKSR (MKSR) were applied to ferment onion, cabbage, and tomato juices at $37^{\circ}C$ and $30^{\circ}C$ for 72 h, respectively, and their functionality was tested using the 12 h hour-fermented juice by MKHA15, and 48 h hour-fermented juice by MKSR. Inhibition of ${\alpha}$-glucosidase activity was observed in all fermented juices. The onion juice fermented by MKHA15 showed significantly higher ${\alpha}$-glucosidase inhibition activity compared to other juices. All juices showed more than 70% inhibition of ${\alpha}$-amylase activity. The DPPH radical scavenging activity of onion juice fermented by MKSR showed significantly lower activity than cabbage and tomato juices; however, no difference was observed between the types of starter cultures. The SOD-like activity of cabbage juice fermented by MKSR was the highest among the fermented juices. The juices fermented by MKHA15 showed higher reducing power than those by MKSR. Therefore, we believe that cabbage, onion and tomato juice fermented by MKHA15 and MKSR would be useful in probiotic juices, as they possess antidiabetic and antioxidant activities.

• 한국식생활문화학회지
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• 제17권4호
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• pp.363-376
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• 2002

In order to establish the processing conditions for salt-fermented liquefaction of anchovy(Engrulis japonica), changes in the amino acid composition from oligopeptides during fermentation periods were analyzed. Experimental sample A: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 10% NaCl. Sample B: chopped whole anchovy, adding 20% water, heating at $50^{\circ}C$ for 9 hrs and then adding 13% NaCl. Sample C: chopped whole anchovy adding 13% NaCl. Sample D: whole anchovy adding 17% NaCl. The total amino acids from oligopeptides in fermented liquefaction of anchovy increased in early fermentation period and reached highest level, and then they declined irregularly during fermentation. Their maximum amounts were just after heating at $50^{\circ}C$ for 9 hrs in sample A, after 15 days in sample B, and after 60 days in samples C and D. The fermented liquefaction of anchovy extracts were rich in glutamic acid, aspartic acid, proline, glycine, alanine, lysine and valine. However, the contents of most amino acids fluctuated by the experimental specimens and fermenting periods. Among them glutamic acid was the most abundant amino acid which was occupied $0.6{\sim}27.7%$(average 24.0%) in the content of total amino acids from oligopeptides. The contribution of the amino acid composition from oligopeptides to extractive nitrogen was occupying average 20.8 and 17.5% in rapid- and low salt-fermented liquefaction(sample A, B and C) and traditional fermented liquefaction(sample D), respectively.

• 한국식품위생안전성학회지
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• 제12권1호
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• pp.83-95
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• 1997

This study showed the effect of fermented milk on the cholesterol level of Korean. 130 persons among the teachers of elementary, middle and high schools, professors and graduate school students were divided into two groups according to their cholesterol level and provided with fermented milk 300 $m\ell$ dairly from Sep.25 to No. V3. They were given blood test at 20 days and 40 days after drinking fermented milk, and surveyed about their ordinary life style and the change of fecal condition. Cholesterol, LDL and the ratio of LDL and HDL in blood were significantly decreased in both high cholesterol group and normal group while HDL cholesterol was notably increased. TG showed slightly tendency of decrease in normal group while no changed in high group. There is no significant change in cholesterol level after drinking fermented milk among groups which are divided by factors of dringking, smoking, caffeine, B.M.I. and family history. The research also showed that drinking fermented milk improved the fecal frequency and fecal condition.

• 동아시아식생활학회지
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• 제24권6호
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• pp.862-874
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• 2014

Salt-fermented fish and fish sauce are very important materials to make Kimchi. They provide good taste and plenty of nutrition to Kimchi during fermentation. However, it is difficult to purchase Korean salt-fermented fish or fish sauce out of Korea. Therefore, to generalize Kimchi for other countries, this research carefully compared the quality differences between Kimchi made with South East Asian fish sauce, which is fairly similar to traditional Korean salt-fermented anchovy extract (Aekjeot) in terms of taste and ingredients, and that made with traditional Korean salt-fermented anchovy extract. To determine quality differences among traditional Korean Kimchies made with different sauces, Korean-made salt-fermented shrimp, salt-fermented shrimp extract, salt-fermented anchovy and salt-fermented anchovy extract were used. Of the four Kimchis, the one made with salt-fermented anchovy extract was chosen as a control sample and compared with those made with three different South-East Asian fish sauces. In the sensory evaluation for acceptance of fish sauces, characteristics of taste, texture and overall acceptance showed significant differences. In the sensory evaluation for differences, characteristics of fish odor and crunchiness showed visible differences. For umami taste, all fish sauces received higher points than Korean salt-fermented anchovy extract (control sample), although the difference was not significant. Sensory evaluation and research results show that Kimchi can become a highly likable food overseas and Kimchi can substitute easily bought South-East Asian fish sauces for Korean salt-fermented fish sauces (Jeotkal).

• 식품산업과 영양
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• 제11권3호
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• pp.44-48
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• 2006

본 연구는 옻(Rhus verniciflua)에 대한 국산 미생물 발효차 폴리 페놀물질 인 theaflavin(TF)과 thearubigin(TR)의 항알레르기 효과를 조사하였다. HPLC, column chromatography 및 TLC로 이용하여, 한국 원주산, 일본산 및 중국산 락커(lacquer)로부터 아주 강한 알레르기를 유발하는 long chain alkylphenol을 함유하는 crude urushiol 성분을 분리하였다. 고분자 이중 및 삼중불포화물질의 함량은 중국산 라커의 crude urushiol에 가장 많이 포함되어 있었다. 중국산 라커의 crude urushiol에서 유발되는 접촉성 알레르기 피부염 발생은 5%농도에서 한국산이나 일본산 라커의 시료보다 높았으며, TF 및 TR를 처리한 모든 농도에서 접촉성 알레르기 피부염의 유의적인 감소를 나타내었다. 이들 결과로부터 발효차의 폴리페놀성 TF와 TR은 옻의 접촉성 피부염에 대한 유의적인 항알레르기 효과를 나타내었다.

• Food Science and Biotechnology
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• 제17권4호
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• pp.805-808
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• 2008

Ginsenosides are responsible for the pharmacological and biological activities of ginseng. In this study, ginsenoside Rh1 and compound K were isolated and purified from fermented ginseng substrate and their anti-allergic effects were assessed in compound 48/80-induced anaphylactic shock model. The fermented ginseng substrate was extracted by methanol and ginsenoside Rh1 and compound K were efficiently purified by preparative high performance liquid chromatography (prep HPLC). Their quality and quantity were analyzed by liquid chromatography-mass spectrometer (LC-MS) and HPLC. Ginsenoside Rh1 showed better anti-allergic effects than compound K in compound 48/80-induced anaphylactic shock model. This study suggested that fermented ginseng extracts with enriched Rh1 may be utilized as a potential biomaterial of functional food for the alleviation of allergic symptoms.