• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.333-341
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• 2020

This study aimed at comparing the antioxidant activity of premature mandarin (PM) vinegars by varying harvest periods (July, August, and September) and raw material conditions (PM fruit, PMF; PM fruit with 10% dried Citri Unshius Pericarpium Immaturus (CUPI), PMF-D, and PM fruit with 10% roasted CUPI, PMF-R). We found that the PM harvested in July exhibited the highest phenol content. Meanwhile, the July and August harvests showed stronger DPPH radical scavenging and reducing power. The phenol content of PMF-R vinegar was 0.62±0.02 ㎍ GAE/mL, more than two times higher than that of PMF vinegar. The DPPH radical scavenging capacity and reducing power were the highest in the PMF-R vinegar, at 4.71±0.07 and 7.47±0.28 nL/mL, respectively. Therefore, it could be expected that PM vinegar prepared by adding roasted CUPI and harvested in July would exhibit high antioxidant activity and could be used as functional vinegar.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.47-55
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• 1999

Applications of chitosan are related to molecular weight and degree of deacetylation(DOD) of chitosan completely. The molecular weight and DOD were greatly affected by the concentration of solution time and temperature. The degree of demineralization was not significantly different at $50^{\circ}C\;and\;70^{\circ}C$ after 30 minutes. Deproteinization decreased as process time increased. The nitrogen content was reached to 6.92% after 90 minute at $80^{\circ}C$, which is similar to theoretical nitrogen content of chitin. The DOD was 82.84% after 2 hours reaction and increased as the reaction time increased in the process. Viscosity and molecular weight are increased as recycling number of concentrated NaOH solution increased. Chemical, biological and physical properties of chitosan depend on the DOD and molecular size of the molecule. Tensile strength of the films from acetic acid solutions was between $28.9{\sim}33.6$ MPa and was generally higher than that of the films from lactic acid. Elongation of the films from lactic acid was between $97.0{\sim}109.7%$ and was generally higher than that of the films from the acetic acid. Water vapor permeability of the films prepared from lcetic acid solutions was between $1.9{\sim}2.3ng{\cdot}m/m^2{\cdot}s{\cdot}Pa$ and was generally higher than that of the films from the acetic acid.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.403-409
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• 2011

The removal amount of pesticide residue which were remained in baechu (Chinese cabbage) and perilla leaf were measured during the preparation process of kimchi. The amounts of diazinon, procymidone and endosulfan applied to chinese cabbage were $9.18{\pm}0.03$mg/kg, $22.27{\pm}0.22$ and $10.46{\pm}0.02$ mg/kg respectively. When chinese cabbage was brined with 10% salt solution for 12 hours, the removal rates of three pesticides were 22.5%, 25.3% and 0.6% for diazinon, procymidone and endosulfan, respectively. When chinese cabbage was brined and rinsed 3 times with water, the removal rates of three pesticides were 69.9%, 85.6% and 11.2% for diazinon, procymidone and endosulfan, respectively. When kimchi was prepared and fermented for 28 days at $4^{\circ}C$, the removal rates of three pesticides were 79.4%, 94.4% and 21.0% for diazinon, procymidone and endosulfan, respectively. The relative percentages of removal dose of pesticides during brining were 28.4%, 26.9% and 3.2% for diazinon, procymidone and endosulfan, respectively and which were 59.7%, 63.8% and 50.4% during rinsing and which were 11.9%, 9.3% and 46.4% during fermentation, respectively. The amounts of diazinon, procymidone and endosulfan applied to perilla leaf were $18.11{\pm}0.62$ mg/kg, $31.80{\pm}0.33$ and $12.01{\pm}0.01$ mg/kg, respectively. When perilla leaf was rinsed 3 times with water, the removal rates of three pesticides were 60.5%, 52.0% and 23.7% for diazinon, procymidone and endosulfan, respectively. When perilla leaf was rinsed and brined with 10% salt solution for 14 days, the removal rates of three pesticides were 93.9%, 92.4% and 49.6% for diazinon, procymidone and endosulfan, respectively. The relative percentages of removal dose of pesticides during rinsing were 64.5%, 56.3% and 47.8% for diazinon, procymidone and endosulfan, respectively, and which during brining were 35.5%, 43.7% and 52.2% for diazinon, procymidone and endosulfan, respectively.

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.152-161
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• 2020

This study determined the removal ofrates for three types of pesticides which were spiked from Chonggak radish during the preparation of chonggak kimchi. When Chonggak radish (leaves) were brined with 10% salt solution and rinsed with water, the removal rate of the three pesticides was 43.8%, 41.9% and 89.8% for diazinon, diniconazole and dimethomorph, respectively. When Chonggak kimchi (leaves) were prepared and fermented for 4 weeks at 4℃, the removal rate of the three pesticides was 82.4%, 77.2% and 98.9% for diazinon, diniconazole and dimethomorph, respectively. Pesticide residues in chonggak radish (roots) were removed by up to 54.7-85.1% of initial concentration through brining and washing. During the fermentation of chonggak kimchi (roots) for 4 weeks at 4℃, the amount of pesticide residues was decreased by 94.0%, 91.8% and 90.0% of initial concentration for diazinon, diniconazole and dimethomorph, respectively. The highest relative removal rate by percentage for the three pesticides asreached 66.5% by salting chonggak radish (leaves). On the other hand, the highest relative removal rate by percentage of pesticides was shown during fermentation, reaching 51.8% and 55.8% for diazinon and diniconazole, respectively, in Chonggak kimchi (roots). As a result of examining the differences ofbetween the three pesticide removal rates rates according to temperature while fermentedduring fermentation of Chonggak kimchi with three pesticides for 4 weeks at 0℃ and 4℃, diazinon pesticide removal was has a high pesticide removal rate of 2.7-10.8% from fermented Chonggak kimchi (roots) at 4℃ compared to 0℃. In the other pesticides, the difference in removal rate of the pesticideresidual pesticides residues by aging temperature was found to be insignificant.

• Korean journal of food and cookery science
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• v.14 no.5
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• pp.589-596
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• 1998

This study was carried out to evaluate the quality attributes of soy yogurts prepared by different types of oligosaccharides (fructooligosaccharide, galactooligosaccharide , isomaltooligosaccharide) and Bifidobacteria (B. bifidum B. breve, B. infantis) containing enzyme treated soy protein isolate in terms of pH, titratable acidity, total number of viable cells of Bifidobacteria, ${\alpha}$-galactosidase activity, organic acids, volatile compounds. The pH values of soy yogurts fermented by B. bifidum showed the highest significantly but those fermented by B. infantis showed the lowest significantly, while the titratable acidity of soy yogurts were vice versa. The viable cells of Bifidobacteria of all soy yogurts showed more than 10$\^$9/ CFU/ml and soy yogurts fermented by B. infantis showing below pH 4.6 showed more than 10$\^$9/ CFU/ml after storage at 4$^{\circ}C$ for 7 days. The activity of ${\alpha}$-galactosidase showed the highest in the culture of B. infantis among the Bifidobacteria tested. Among the Bifidobacteria tested, the contents of lactic acid and acetic acid showed the highest in soy yogurts fermented by B. infantis but citric acid and propionic acid were the lowest. Among the Bifidobacteria tested, the contents of n-hexanal showed the highest in soy yogurts fermented by B. breve and a little amounts of acetaldehyde were present in all soy yogurts.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.346-353
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• 2007

The purpose of this study was to find the optimal mixing ratios of Breen tea power and Opuntia ficus indica var. saboten powder for making acorn starch moot The pH, acidity, color values(L-value, redness, and yellowness), texture properties, and sensory characteristics of the acorn starch moot made with varying contents of the additives were measured. The acorn starch mooks were prepared at different ratios using 0.5, 1, 1.5, 2%(w/w) green tea powder and Opuntia ficus indica var. saboten powder, respectively, based on 9% acorn starch. The overall optimal ratios that satisfied all the sensory properties of the acorn starch moot were 1.5% green tea power and 0.5% Opuntia ficus indica var. saboten powder. The results suggest that the use of green tea and Opuntia ficus indica var. saboten is valuable for making acorn starch moot of good quality.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.142-149
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• 2007

This study was carried out to investigate the effects of washing time and the addition of sodium chloride(2%) on the quality characteristics of surimi made with chicken breast. The control(C) prepared from Alaska pollack was washed 2 times without sodium chloride. For the test treatments, ground chicken breast was washed 2 times only(T1), washed 2 times followed by the addition of sodium chloride(T2), washed 3 times(T3), washed 4 times with added sodium chloride(T4), washed 6 times(T5), and washed 6 times with added sodium chloride(T6) to produce chicken breast surimi. The $L^*,\;a^*$, W, shear force, and juiciness values were significantly higher, but the hardness, cohesiveness, gumminess, chewiness, aroma, flavor, and overall acceptability of Tl were significantly lower than those of the control(p<0.05). The $L^*$ value decreased as the washing time increased, and the $a^*$ and W values were significantly higher, however the hardness, breaking force, gel strength, shear force, and overall sensory scores of the samples washed 2 times were lower than those washed 4 and 6 times (p<0.05). The $L^*,\;b^*$, and shear force values were significantly lower but the $a^*$, W, hardness, cohesiveness, gumminess, chewiness, folding test results and overall sensory scores were significantly higher due to the addition of sodium chloride (p<0.05). The correlation coefficients(r>0.6) for the overall sensory scores and other items were positive for the folding test, cohesiveness, gumminess, chewiness, and flavor, but negative for shear force(p<0.05). Overall, T4 had the highest qualities and economic value among all treatments.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.320-328
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• 2007

This study was conducted to determine the effect of pH adjustment and the addition of cryoprotectants on the quality characteristics of chicken breast surimi. We prepared surimi from Alaska pollack, as a the control, by two time washing times and the addition of cryoprotectants. Different preparations of surimi were manufactured by adjusting to pH 11.0 and the addition of different addition cryoprotectants during frozen storage (T1 : 5% sorbitol and 0.3% polyphosphate, T2: 4% sugar, 5% sorbitol and 0.3% polyphosphate, and T3: 2% salt, 4% sugar, 5% sorbitol and 0.3% polyphosphate). The moisture content was significantly lower in the control and T3 samples. The crude protein content was increased with storage times. The crude protein was higher in the control. The water-holding capacity, myofibrillar protein and shear force were significantly higher in T3 than other surimi samples. All gel characteristics were significantly higher in the control and T3 than other surimi samples. pH 11.0 adjusted chicken breast surimi had greater lightness than the control, and T3 samples had the highest lightness and whiteness. Sensory evaluations were significantly higher in the control and T3 than the other samples. The gel, and physical characteristics and sensory evaluation of T3 were similar to the control. T3 samples had superior color and pH than the control Alaska pollack surimi.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.108-113
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• 2009

Apolipoprotein E (APOE) is a plasma lipoprotein in mammals and plays an important role in the transport and metabolism of lipids such as phospholipids and triglycerides. Therefore, the APOE gene could be a candidate gene controlling lipid metabolism in beef cattle. This study was performed to identify single nucleotide polymorphisms (SNP) in the APOE gene and to investigate the effects of SNP genotype on the carcass traits such as meat quantity and quality in Korean cattle. For PCR amplification, pooled DNA made from unrelated 60 individuals was prepared and primer pairs were designed based on the cDNA sequence of exon 4 region of the bovine APOE gene. A SNP was identified at position 2034 (T/C substitution) of the exon 4 region in the APOE gene. PCR-RFLP procedure with restriction enzyme ACC I was developed for determining the SNP genotype for each of a total of 309 animals with pedigree information and performance records through the national progeny testing program. The frequencies of the genotypes TT, TC and CC were 10.9, 46.9 and 42.2%. Gene frequencies were 0.344 for T allele and 0.656 for C allele. The g.2034T>C SNP genotype showed a significant effect (p<0.05) on dressing percentage and meat color, respectively. Animals with the TT genotype showed higher dressing percentage than those with the CC genotype, and TT genotype had desirable meat color compared with CC genotype. These results suggest that the g.2034T>C SNP genotype of the APOE gene may be useful as a DNA marker for meat quantity index and dressing percentage in Korean cattle.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.9
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• pp.1081-1090
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• 2017

The purpose of this study was to develop a functional porridge prepared with mulberry leaf and mulberry fruit powder, which can ameliorate hypertension. The experiment was designed according to the central composite design. For optimization of the mixture ratio of mulberry leaf powder (MLP) and mulberry fruit powder (MFP), the independent variables were defined as MLP (X1) and MFP (X2) and the dependent variables were defined as K (Y1), Na (Y2), ${\gamma}$-aminobutyric acid (GABA) (Y3), cyanidin-3-glycoside (C3G) (Y4), rutin (Y5), and flavonoid (Y6). The optimal MLP to MFP mixture ratio according to the response surface method were 5.41 g of MLP and 2.65 g of MFP. The amounts of K, Na, GABA, C3G, rutin, and flavonoid in the optimal MLP and MFP mixture were 1,844.22 mg/100 g, 52.74 mg/100 g, 139.98 mg/100 g, 1,134.89 mg/100 g, 101.56 mg/100 g, and 201.28 mg/100 g, respectively. The amounts of Ca, K, Mg, and Na in the functional porridge at this optimal point were 27.66 mg/100 g, 131.32 mg/100 g, 19.57 mg/100 g, and 3.59 mg/100 g, respectively. Overall, this functional porridge can help reduce hypertension.