• Journal of the Korea Convergence Society
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• v.13 no.3
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• pp.345-352
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• 2022

To increase the added value of peaches and utilize overproduced peaches, it is necessary to develop peach raw materials in various forms. In this study, usefulness of juice as raw material for vinegar was investigated by comparing and analyzing the characteristics of the traditional fermented vinegar prepared with 4 types of juice (fresh, refrigerated, boiled and frozen puree). Sugar content (6.20~6.50°Brix), total acidity (5.25~5.61%), pH (3.42~3.74), and acetic acid content (48.81~54.29 mg/mL) of the vinegar were all similar to existing traditional fermented vinegar. However, contents of total phenol and flavonoid were higher in vinegar prepared from refrigerated and boiled juice. Therefore, it was confirmed that boiled and refrigerated juice are very suitable as raw materials for traditional fermented peach vinegar, in particular, it was confirmed that boiled juice with a high content of total phenol and flavonoid can be used as a high value-added functional material. These results are considered to be important guidelines for developing high value-added raw materials for peaches.

• Food Science of Animal Resources
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• v.41 no.5
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• pp.763-778
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• 2021

The effect of marination with black currant juice (BCJ) was investigated for their effects on meat quality and content of biogenic amines (BAs) [putrescine (PUT), cadaverine (CAD), histamine (HIM), tyramine (TYM), and spermidine (SPD)] in pork belly during storage at 9℃. BCJ was shown to have antibacterial activities against Escherichia coli and Pseudomonas aeruginosa. Additionally, the pH of pork belly marinated with BCJ (PBB) was significantly lower than that of raw pork belly (RPB) during storage. No significant difference in microorganisms between RPB and PBB was observed at day 0 of storage. However, at days 5 and 10 of storage, volatile basic nitrogen (VBN) was significantly decreased in PBB compared to RPB, and PBB also demonstrated significantly lower numbers of bacteria associated with spoilage (Enterobacteriaceae and Pseudomonas spp.) at these time-points. PBB was also associated with significantly reduced formation of BAs (PUT, CAD, TYM, and total BAs) compared to RPB at days 5 and 10 of storage. These results indicated that BCJ can be regarded as a natural additive for improving meat quality by preventing increased pH, VBN, bacterial spoilage, and inhibiting BAs formation during refrigerated storage.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.105-108
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• 1996

Microbial and sensory changes during storage at $4^{\circ}C$ of Angelica keiskei juice pressurized at $5700\;kg_f/cm^2$ for 7 min, an optimum process condition suggested from the previous study, were investigated. Pseudomonas, which is responsible for putrefaction of refrigerated food, was totally inactivated by pressurization. E. coli and coliform bacteria were also completely inactivated. According to the sensory evaluation data, high hydrostatic pressure does not change sensory characteristics of freshness, sweetness and bitterness (P<0.05). However, after 8 day storage at $4^{\circ}C$, pressurized Angelica keiskei juice showed higher freshness than untreated control. These results indicated that the high hydrostatic pressure can be used as an effective process method for preserving Angelica keiskei juice.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.807-814
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• 2015

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt.

• Food Science and Preservation
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• v.5 no.3
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• pp.270-274
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• 1998

In order to enhance the availability of Korean loquat fruit, loquat juice was manufactured and its physicochemical characteristics are measured. The juice of raw fruit and pressed juice after blanching with steam that the pH, sugars, total acids and yields were 3.4, 3.6, and 8.5, 8.0 $^{\circ}$ Brix, and 0.36, 0.34%, and 53.2, 57.4% respectively. Four groups of juices were processed as followed. A ; juice of clarified after filteration, B ; pressed and filtered juice of raw fruit in refrigerated for 50 days, C ; clarified juice of heated at 90$^{\circ}C$ for 2 min., D ; clarified juice of blanched and pressed with raw fruit. Total acids, pH and sugars of A, B, C and D juices were 0.27, 0.35, 0.29 and 0.28%, and 3.80, 3.10, 3.68 and 3.71, and 7.5, 8.5, 8.0 and 8.2 $^{\circ}$Brix, respectively. Juice of B was higher total free sugar and organic acid than others. The chromaticity of D juice was stable than others. In the sensory test of loquat juice, that the product showed excellent result at 11 $^{\circ}$Brix and pH 3.78 when 4% of fructose and 0.05% of citric acid added.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.757-764
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• 2015

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

• Preventive Nutrition and Food Science
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• v.20 no.3
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• pp.169-175
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• 2015

Shinseoncho and kale were made into green vegetable juices by building block [shinsenocho branch (SB), shinsenocho leaf (SL), kale branch (KB), and kale leaf (KL)]. Fluctuations in their phenolic contents and antioxidant capacities were analyzed during refrigerated storage at $4^{\circ}C$ for 28 days. Total polyphenolic contents of leaf parts showed a decreasing tendency after 4 days (SL) or 7 days (KL), whereas branch parts showed fluctuating values during the entire storage period. The 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging capacity was rapidly decreased in SB and in SL at 28 days (P<0.001), whereas KL showed a slightly increasing tendency after 14 days. For the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity, SL showed a sharp fall at 28 days (P<0.001), and KL showed a decreasing tendency after 14 days (P<0.001). SB showed a steady decrease during the entire storage period and KB indicated a nearly zero (0.97%) at 28 days. Pearson's coefficients for the correlation between antioxidant capacities measured by the ABTS and DPPH assays, and the total polyphenolic contents were determined. The results showed that the ABTS assay (r=0.934, P<0.001) was more strongly positively correlated with the total phenolic contents than the DPPH assay (r=0.630, P<0.001). In conclusion, when considering all building blocks, green vegetable juices, including kale and shinseoncho may have kept antioxidant capacities for up to 14 days under refrigeration, and the ABTS assay better reflects a positive correlation with the total phenolic contents when compared to the DPPH assay.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.506-514
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• 2007

In this study, carrot juice was treated with high voltage pulsed electric fields (PEF) and the changes in its physical and chemical properties during storage at $4^{\circ}C$ and $25^{\circ}C$ were investigated. The sterility fur bacteria, yeast and mold in carrot juice increased with increasing electric field strength and treatment temperature. While yeast and mold were completely inactivated at 65kV/cm with a treatment time of $200{\mu}s$ in a continuous PEF treatment system, bacteria were reduced by four log cycles. The results also showed that square wave pulse treatment was more effective for inactivating microorganisms than exponential decay pulse, and this effect was more apparent for carrot juice of lower pH. Although we observed significant changes in physical and chemical properties such as soluble solid content, pH, acidity, color, and carotene retention when the PEF treated samples were stored at the ambient temperature $(20^{\circ}C)$, no significant physical and chemical changes were found at the cold storage temperature $(4^{\circ}C)$ during 28 days of storage. The results indicate that the PEF treated carrot juice is appropriate for commercial refrigerated storage.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.574-579
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• 2004

Quality characteristics of citron-treated mackerel oil and fillet during refrigerated storage were evaluated. Citron-treated and non-treated mackerel oil and fillet were estimated by periodical measurements of acid, peroxide, carbonyl, volatile basic nitrogen, trimethylamine-N, and thiobarbituric acid values. Volatile basic nitrogen and trimethylarnine-N values in mackerel fillet treated with citron for 25 days during refrigerated storage were significantly lower than those of citron non-treated mackerel fillet, with those of boiled citron water-treat group significantly decreasing compared to 1 and 2% citron extract groups. Acid, peroxide, carbonyl, and thiobarbituric acid values of citron-treated mackerel oil were significantly lower than those of citron non-treated mackerel oil throughout storage period. Overall acceptability of salted mackerel fillets treated with boiled citron water and 1% citron extract was significantly than those of control and 2% citron extract. Results indicate application of citron juice on mackerel surface may be useful to lower rancidity degree and fish odor during refrigerated storage.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.585-596
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• 2015

Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5.0%, 5CIT; w/v). Cooking yield and moisture content increased due to the citric acid. While the redness of the juice and meat in all groups showed significant increase during storage, the redness of the citric acid groups was reduced compared to the control group (p<0.05). The percentage of myoglobin denaturation (PMD) of the CA groups was also increased according to the level of CA during storage. Total aerobic counts, Enterobacteriaceae counts, volatile basic nitrogen and thiobarbituric acid reactive substances (TBARS) were generally lower in the citric acid-treated samples than in untreated ones, indicating extended shelf life of the cooked chicken breast dipped in citric acid solution. The shear force of the 2CIT and 5CIT groups was significantly lower (p<0.05). The findings indicated positive effects in the physicochemical properties and storage ability of sous vide chicken breast at 2% and 5% citric acid concentrations.