• Journal of Animal Science and Technology
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• 제62권6호
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• pp.922-932
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• 2020

Previous research has indicated that radish powder could be a suitable replacement for chemical nitrite sources in alternatively cured meat products. However, the effects of radish powder level on the physicochemical properties of cured meat have not been systematically studied. In this study, we aimed to investigate the effects of varying concentrations of radish powder and incubation time on the physicochemical properties and cured meat pigments of alternatively cured meat products. We divided our experimental setup into seven groups with different radish powder concentrations and incubation times: control (0.01% sodium nitrite), treatment 1 (0.15% radish powder and 2 h incubation), treatment 2 (0.15% radish powder and 4 h incubation), treatment 3 (0.30% radish powder and 2 h incubation), treatment 4 (0.30% radish powder and 4 h incubation), treatment 5 (0.30% celery powder and 2 h incubation), and treatment 6 (0.30% celery powder and 4 h incubation). The cooking yield, CIE a* values (redness), and total pigment levels were not significantly different (p > 0.05) between any of the alternatively cured treatments and the control. However, when 0.30% radish powder or celery powder was added to the products, the CIE b* values increased significantly (p < 0.05) with incubation time. At the same vegetable concentration, the nitrite content, nitrosyl hemochrome, and curing efficiency also increased significantly (p < 0.05) as the incubation time increased from 2 to 4 h, regardless of the types of vegetable powder. Among the meat products cured with radish powder, treatment 4 showed the highest increase in residual nitrite content, nitrosyl hemochrome content, and curing efficiency, but showed decreased lipid oxidation. Our results suggest that increased concentrations of radish powder and longer incubation times would be more suitable for producing alternatively cured meat products comparable to traditionally cured products treated with synthetic nitrite.

• 한국식품조리과학회지
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• 제31권3호
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• pp.318-327
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of Seolgiddeok prepared with different amount of radish leaf powder, and stored for 3 days. The moisture content decreased gradually during storage and the decrease was less in the groups with radish leaf powder than in the control. The color L value decreased significantly as the amount of radish leaf powder increased, while the redness (a) and yellowness (b) both increased. Measurements with a texture analyzer, showed that the hardness, chewiness, gumminess and adhesiveness of Seolgiddeok tended to decrease in proportion to the amount of radish leaf powder in the formula. The gelatinization properties of Seolgiddeok were investigated by amylograph. Breakdown and setback in Seolgiddeok were low following the addition of radish leaf powder. In the sensory evaluation, Seolgiddeok with radish leaf powder was superior in flavor, chewiness, and softness than the control. Seolgiddeok with 3% radish leaf powder had the highest overall acceptability score. Therefore, we concluded that the addition of radish leaf powder to Seolgiddeok improves the sensory characteristics and delays retrogradation.

• 동아시아식생활학회지
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• 제25권3호
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• pp.502-512
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.

• Journal of Nutrition and Health
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• 제34권5호
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• pp.513-524
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• 2001

This study was performed to investigate the effects of dry powders, ethanol extracts and juices of radish and onion on lipid metabolism, lipid peroxidation and antioxidative enzyme activity in rats. Forty-nine male Sprague-Dawley rats weighing 157$\pm$6g were blocked into seven groups according to body weight and raised for four weeks with diets containing 5%(w/w) dry powders of two different vegetables consumed frequently by Korean-radish(Raphanus sativus L.) and onion(Allium cepa L.), ethanol extracts and juices from equal amount of each dry powder. All the powders, ethanol extracts and juices of radish and onion decreased total lipids, triglycerides and total cholesterol concentrations in plasma and liver. Above all, onion ethanol extract decreased them most remarkably. It was thought that organosulfur compounds and flavonoids extracted from onion by ethanol inhibited biosynthesis and absorption of lipid and promoted degradation of lipid. Radish powder also decreased them by increasing fecal excretions of total lipids, triglycerides and total cholesterol most effectively. Catalase and glutathine peroxidase(GSH-px) activities in red blood cell(RBC) were most remarkably increased by radish powder and onion powder respectively. Superoxide dismutase(SOD), catalase and GSH-px activities in liver were most remarkably increased by onion ethanol extract, radish powder and onion ethanol extract respectively. Xanthine oxidase(XOD) activities in liver were most effectively decreased by ethanol extracts of radish and onion. Thiobarbituric acid reactive substance (TBARS) levels in plasma and liver of experimental groups were significantly lower than those of controls. Above all, onion powder decreased them most effectively. It was thought that vitamin E and high flavonoids in onion powder inhibited lipid peroxidation, promoting liver and RBC SOD, catalase and GSH-px activities and inhibiting XOD activities effectively. Flavonoids in onion ethanol extract inhibited lipid peroxidation, promoting three antioxident enzyme activities and inhibiting XOD activities most remarkably. Also flavonoids and high vitamin C in radish powder inhibited lipid peroxidation, promoting liver and RBC catalase most remarkably and inhibiting XOD activities. In conclusion, radish and onion were effective in lowering lipid levels and inhibiting of lipid peroxidation in animal tissue. From these data, radish and onion can be recommended in the treatment and prevention of diseases such as cardiovascular disease and cancer and in delaying aging. As ethanol from onion were most effective in lowering lipid level and promoting three antioxident enzymes, and inhibited lipid peroxidation as did we should try to utilize onion skin which is discarded though reported to have abundant flavonoids. (Korean J Nutrition 34(5) : 513~524, 2001)

• 한국식품과학회지
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• 제39권3호
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• pp.283-288
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• 2007

게걸무 분말 4-16%를 국수 반죽에 대체${\cdot}$첨가하여 제조한 국수를 무첨가구와 비교 분석하여 게걸무 분말의 첨가가 국수의 제면특성에 미치는 영향을 조사하였다. 게걸무 분말 첨가 시, 국수의 생면과 조리면의 적색도는 게걸무 무첨가구에 비하여 유의적인 증가를 나타냈으며 이러한 경향은 첨가량이 많아질수록 높게 나타났다. 기계적 텍스처의 측정 결과, 조리면에서 게걸무 분말을 국수에 첨가 시 경도는 낮아지고 부착성과 탄성은 감소하며 씹힘성은 증가하였지만 부서짐성에는 영향을 미치지 않았다. 조리면의 무게 증가율과 부피 증가율은 게걸무 분말 첨가에 따른 차이를 보이지 않은 반면, 국물의 탁도는 게걸무 분말 첨가량이 증가할수록 국물의 탁도가 높게 나타났다. 게걸무의 첨가비율이 낮은 4-8% 수준의 시료에서는 무첨가구에 비하여 탁도가 유의적으로 감소하였다가 첨가비율이 높은 12-16% 수준의 첨가시료에서는 무첨가구 수준으로 탁도가 증가하였다. 관능검사 결과, 종합적인 기호도는 게걸무 분말을 4-8% 대체하여 첨가한 시료가 유의적으로 가장 높게 평가 되었는데, 이는 대조구 국수와 관능적 텍스처 특성이 유사하면서 무 고유의 매운맛과 시원한 맛을 나타내는 수준의 시료이었다. 따라서 국수의 제면성에 영향을 끼치지 않는 범위 내에서 국수 고유의 조직감을 유지하고 게걸무 특유의 향미를 갖는 조건은 게걸무 분말을 8% 이하로 첨가하는 것이 바람직한 것으로 판단되었다.

• 한국식생활문화학회지
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• 제25권4호
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• pp.428-455
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• 2010

Radish kimchi is a typical side-dish in Korean traditional food and is a way of keeping vegetables for a extended period using fermentation. This study examined the classification, usage, eating history, variety, and recipes of Korean radish kimchi through ancient and modern era literature. The Korean radish kimchi were categorized into six groups: kkakttugi, seokbakji (or nabakkimchi), dongchimi, jjanji, jangachi, and jangkwa. According to the record, the eating history of radish kimchi comes from before the age of the Three Kingdom period. Radish was preserved in salt, vinegar, soybean paste or lees of fermented liquor in the early times. This pickled radish was not supposed to be watery. Radish kimchi was divided into watery kimchi (dongchimi) during the period of United Silla and the Koryo Dynasty. Kimchi was mixed with Chinese cabbage to make seokbakji or nabakkimchi. Up to the early Chosun Dynasty, the key ingredient of kimchi was radish. After the middle of the Chosun Dynasty, kimchi was mixed with red pepper powder, salted fish, soybean sauce, and various ingredients. There were many kinds of radish kimchi during the late Chosun Dynasty. In the 11 Korean recipe books published within the past 100 years, there are nine kinds of kkakttugi, three kinds of seokbakji, four kinds of dongchimi, three kinds of jjanji, nine kinds of jangachi, and five kinds of jangkwa. Kkakttugi (cubed, sliced or julienne radish) was pickled with salt, red pepper powder, garlic, green onion, oyster, sugar, salted fish, and more. Seokbakji and nabakkimchi were not as salty, so they could not be preserved as long. Dongchimi (watery radish kimchi without red pepper powder) was made of radish, water, salt, 18 side ingredients, 13 condiments, and seven garnishes. Jjanji was pickled to be very salty and was eaten during summer. Jangachi can be used as a regular side dish and is made of radish or dried radish slices pickled or seasoned with salt, soy sauce, vinegar, soybean paste, lees of fermented liquor, and spices. Jangkwa is used as a stir-fry method and has been segregated from jangachi relatively recently.

• 한국축산식품학회지
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• 제44권4호
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• pp.849-860
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• 2024

The use of natural ingredients in meat processing has recently gained considerable interest, as consumers are increasingly attracted to clean-label meat products. However, limited research has been conducted on the use of natural substitutes for synthetic phosphates in the production of clean-label meat products. Therefore, this study aimed to explore the potential of oyster shell powder as a substitute for synthetic phosphates in pork patties cured with Chinese cabbage or radish powders. Four different groups of patties were prepared using a combination of 0.3% or 0.6% oyster shell powder and 0.4% Chinese cabbage or radish powder, respectively. These were compared with a positive control group that contained added nitrite, phosphate, and ascorbate and a negative control group without these synthetic ingredients. The results showed that patties treated with oyster shell powder had lower (p<0.05) cooking loss, thickness and diameter shrinkage, and lipid oxidation than the negative control but had lower (p<0.05) residual nitrite content and curing efficiency than the positive control. However, the use of 0.6% oyster shell powder adversely affected the curing process, resulting in a decreased curing efficiency. The impact of the vegetable powder types tested in this study on the quality attributes of the cured pork patties was negligible. Consequently, this study suggests that 0.3% oyster shell powder could serve as a suitable replacement for synthetic phosphate in pork patties cured with Chinese cabbage or radish powders. Further research on the microbiological safety and sensory evaluation of clean-label patties during storage is required for practical applications.

• Preventive Nutrition and Food Science
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• 제16권1호
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• pp.1-7
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• 2011

The purpose of this study was to investigate the effect of enzyme-treated radish (Raphanus sativus L.) leaves on lipid metabolism in rats fed a high fat diet. Rats were divided into four experimental groups which were composed of a high fat diet group (HF group), a high fat diet with 10% radish leaf powder-supplemented group (MA group), a high fat diet with 5% enzyme-treated radish leaf powder-supplemented group (MB group) and a high fat diet with 10% enzyme-treated radish leaf powder-supplemented group (MC group). Total dietary fiber content of enzyme-treated radish leaves were greater than untreated radish leaves. Body weight gain and food efficiency ratio (FER) of the HF group increased compared to the MA, MB and MC groups. The serum total cholesterol, LDL-cholesterol and atherogenic index contents in the radish leaf powder-supplemented groups were lower than that of the HF group, while those values for the MB and MC groups were significantly lower than that of the HF group. The serum HDL-cholesterol contents of the MB and MC groups increased compared to the HF group. The hepatic triglyceride contents of the MA, MB and MC groups decreased compared to the HF group. In fact, the hepatic triglyceride contents of the MB and MC groups were significantly lower than the MA group. The hepatic total cholesterol contents of the MB and MC groups significantly decreased compared to those of the HF group. The fecal total cholesterol contents of the MA, MB and MC groups significantly increased compared to those of the HF group. These results indicate that supplementation with enzyme-treated radish leaves increase the useful fiber contents. Furthermore, it may have a pronounced impact on lipid metabolism of serum and liver in rats fed a high fat diet.

• 한국식품영양과학회지
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• 제34권8호
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• pp.1157-1163
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• 2005

본 연구에서는 무청의 생체 내 항산화작용을 규명하기 위하여 고콜레스테롤 식이 흰쥐 간조직의 항산화 방어계와 지질과산화에 미치는 영향을 관찰하였다. 실험동물은 체중 100g내외의 Sprague Dawley 종 수컷 흰쥐를 이용하였으며, 정상군과 고콜레스테롤 식이 실험군으로 나눈 후 정상군은 다시 무청파우더를 공급하지 않은 군(N group), 무청파우더를 공급한 군(NR group)으로 나누고 고콜레스테롤 식이 실험군은 무청파우더를 공급하지 않은 군(HC group)과 무청파우더를 각각 $2.5\%$(HRL group), $5\%$(HRM group), $10\%$(HRH group)씩 공급한 군으로 나누었다. 식이와 식수는 자유섭식시켰으며, 4주간 사육한 후 희생시켰다. 실험기간 동안의 체중증가량은 정상군에 비해 고콜레스테롤 식이군에서 유의적으로 증가하였으며, 무청파우더 공급군은 정상군 수준이었고, 식이효율 역시 유사한 경향이었다. 간조직 중의 항산화 효소 관찰에서 SOD는 실험군간의 유의적인 차이는 없었으나 무청파우더군에서 HC군에 비해 다소 증가한 경향이었다. GSH-px는 정상군에 비해 콜레스테롤 공급군 모두에서 감소되었으나 무청파우더를 5$\%$와 10$\% $ 공급한 군에서는 HC군에 비해 유의적으로 증가되었다. 조직의 과산화적 손상의 지표가 되는 간조직의 TBARS함량을 관찰한 결과 정상군에 비해 고콜레스테롤 식이군에서 유의적으로 증가 하였고 HC군에 비해 무청파우더 5$ \% $ 공급한 HRM군과 10$ \% $로 공급한 HRH군 두 군에서 유의적으로 감소되었다. 간조직의 cytosol에서 $H_{2} $$O_{2}$의 함량을 측정한 결과 정상군과 고콜레스테롤 군간의 유의적인 차이는 없었다. 간조직의 mito-chondria에서 $ H_{2}$$O_{2}$의 함량을 측정한 결과 정상군에 비해 고콜레스테롤군이 유의적으로 증가되었으나 무청파우더 5$\%$ 공급한 HRM군과 10$\%$ 공급한 HRH군은 정상군 수준이었다. 간조직의 microsome에서 $O_{2}$$\cdot$ 함량을 측정한 결과 정상군에 비해 HC군에서 유의적으로 증가되었으나 무청파우더를 공급한 모든 군에서 유의적으로 감소되었다. 특히 무청파우더 10$\%$ 공급한 HRH군에서는 정상군 수준으로 감소되 었다. 간조직의 mitochondria에서 $O_{2}$$\cdot$ 함량을 측정한 결과 무청파우더를 5$\%$, 10$\%$ 공급한 HRM, HRH군에서 정상군 수준으로 감소되었다. 이상과 같이 고콜레스테롤 식이 흰쥐에서 무청파우더 공급 수준에 따라 간조직의 항산화 방어 효소의 활성을 증가시켜 산화적 손상을 완화시키는 작용이 관찰되었다.

• 한국식품영양학회지
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• 제30권5호
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• pp.908-915
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• 2017

This study was performed to determine the effects of different processing methods (AD: drying at $50^{\circ}C$ for 15 h; ADR: roasting after drying; SAD: drying after steaming; SADR: roasting after steaming and drying) on the quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highest level with AD, ADR, and SAD, and watermelon radish tea showed the highest level with SADR. The a value of Bordeaux radish tea was higher with AD and ADR. The b value of Bordeaux radish tea was increased with steaming and roasting treatment. In terms of measuring the colors of watermelon radish tea, the L value was decreased while the b value was increased with roasting treatment. The total phenolic content, DPPH radical scavenging activity, and reducing powder with ADR and SADR were higher than those in samples prepared by different processing methods. AD and SAD resulted in higher anthocyanin contents than ADR and SADR. In terms of sensory evaluation, the appearance and color were rated higher with AD and SAD, whereas the flavor and taste were ranked higher with ADR and SADR than in the other samples. The results suggest that red radish (Bordeaux and watermelon radish) tea prepared by ADR and SADR processing methods can be utilized as health functional tea material with antioxidant activity.