• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1043-1047
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• 2002

This study was carried out to investigate the effect of packaging materials (Ny/PE, PET/Al/PE, PET/PE/LDPE/CPP, PET/Al/Ny/CPP films, and bottle) and packaging methods (atmosphere and vacuum) on the physicochemical properties of Onion Kimchi and Rosemary-onion Kimchi stored at $5^{\circ}C$. Reducing sugar contents and pHs of Onion Kimchi and Rosemary-onion Kimchi decreased, whereas levels of titratible acidity and vit C contents increased with increasing the storage time. The fermentation of Rosemary-onion Kimchi was slower than that of Onion Kimchi. PET/PE/LDPE/CPP film was the most effective for Onion Kimchi packaging among all packaging materials tested.

• Journal of Environmental Science International
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• v.31 no.11
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• pp.967-980
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• 2022

Mentha spicata, Ocimum basilium L., and Rosemarinus officinalis L. were selected as subjects for the study, and analysis of rosmarinic acid contents by HPLC analysis and the fragrance components of each herb were compared by GC-MS analysis. It was prepared and cultivated in a herb farm located in Sacheonjin-ri, Gangneung-si in 2022 (Fig. 1) before flowering, collected in the summer, stored at minus 20℃, and dried 50 g each. The analysis was requested to the NICEM analysis room of Seoul National University to obtain the test results. Through the above study, HPLC showed that the content of rosmarinic acid was 555.53 mg/Kg, which was absolute, 27.12% in rosemary for 1,8-cineol in GC-MS, and 32.44% in linalool in sweet basil. For eugenol, 23.11% in sweet basil and 19.92% in rosemary were found in α-pinene. Through this study, it was verified that spearmint, sweet basil, and rosemary contain a large amount of major ingredients that act on concentration or brain activation.

• Journal of the Korean Professional Engineers Association
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• v.31 no.5
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• pp.110-120
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• 1998

The effect of heat treatment and the order of antioxidants treatment toward the thermally oxidized palm oil which has been stored at 60 $^{\circ}C$ was studied. The summerized results of this study are as follows; 1. In the accelerated autoxidation condition, tocopherol showed no distinct effect on the changes of peroxide of value between added tocopherol samples pre-and post treatment by heating. But, rosemary extract showed opposite result. It was supposed that rosemary extract had lower thermostability then tocopherol, because rosemary extract lost it's antioxidative activity during heating process. 2. The changes of acid value and anisidine value were more affected by heat treatment than the order of antioxidant treatment. 3. The oxidative stability measured by OSI showed same tendency as peroxide value. That is, the antioxidative activity of tocopherol in palm oil was more dependent on addition of antioxidants than heat treatment, but the rosemary extract had opposite character for antioxidative action in palm oil.

• Journal of the Korean Society of Tobacco Science
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• v.25 no.1
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• pp.7-11
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• 2003

Repellencies of herb plants and essential oils against alate Myzus persicae were investigated in a insect cage, a screen house, and a tobacco field. Numbers of nymphs deposited by alate or apterous Myzur persicae were lower on rosemary(Rosmarinus officinalis), silver thyme (Thymus vulgaris), and lemon balm(Melissa of fcianazis). Rosemary and silver thyme show little repellency against alate Myzus persicae on a nearby tobacco plant Rosemary oil, peppermint (Mentha piperita) oil, and ginger oil showed repellency against alate Myzus persicae, but spearmint (Mentha spicata) oil and lavender oil showed little repellency in a screen house. Rosemary oil, ginger oil, peppermint oil, lavender oil, and spearmint oil showed repellency against alate Myzus persicae in a tobacco field, but there was no significant difference among oils.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.320-327
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• 2008

The principal objective of this study was to assess the storage characteristics of the maejakgwa to which herb extracts had been added. Moisture was highest in the rosemary sample, and significantly so. Ash and crude fat levels were highest to a significant degree in the olive and rosemary samples. Crude protein was shown to be significantly high in the rosemary and lavender samples. With regard to our mineral analysis, the rosemary sample evidenced the highest mineral levels, at 1,143.6 mg/100g. In the case of rosemary, lavender, thyme, lemon balm and olive-added samples, the Ca, K and P contents were found to be the highest. A total of 16 amino acids was detected. The rosemary sample had the highest levels, at 9,897.8 mg/100g. With regard to free sugar content, glucose, fructose and sucrose levels were significantly higher. As the result of our measurements of the storage period. However, the rising tendency resulted in a significant difference observed 6 days later. When we assessed changes according to the quantity of herbs added, the acid value was shown to be significantly lower in the group with a 2% addition than in the control, which suggested that the storage characteristics in herbs could be enhanced. With regard to the change in TBA, according to the passage of the storage period, the TBA value increased significantly in all the groups with added herbs. When we assessed the changes according to the amount of herbs added, much lower values were observed in the group with addition than the control, which suggests that the storage characteristics could be enhanced by the addition of herbs. In particular, a high level of anti-oxidative activity was observed in the group to which 2% herbs had been added.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.536-544
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• 2005

In the results of sensory evaluation, beef steak was preferred with the highest overall acceptability while lamb steak was less preferred than pork in flavor and overall acceptability. Sensory tests were conducted to examine whether taste, aroma, or texture is the dominant contributor to people's ability to identify the animal species of meat. The meat samples used were beef, pork, and lamb. Panelists wearing eye masks ate cooked pieces, patties, and heated soups prepared from the meats of these 3 species with and without pinching their noses to regulate the aroma sensation. The results led us to the conclusion that aroma is the most important contributor to the identification of lamb meat, with texture being the 2nd most important contributor. The contribution of taste appeared much smaller than that of aroma and texture. A sensory evaluation of lamb steaks with added herbs or herbal vegetables showed that steak with ginger and rosemary was preferred as having the significantly highest overall acceptability. It was also more preferred au 3 kinds of steak with added garlic and mint, garlic and rosemary, and ginger and mint in appearance, taste and flavor, although there was no significant difference. In difference test, odor was least noticeable in lamb steak when ginger and rosemary were added. Its taste gained the highest preference level, although the difference was not significant. A sensory evaluation that measured the effect of herbs and herbal vegetables on lamb steaks showed that steak with ginger and rosemary had the significantly highest overall acceptability. The second most preferred was beef steak, which had most significantly preferred in taste, and which ranked lower than lamb in flavor with no significant differences. The difference test showed lamb steak with ginger and rosemary scored the least odor and the highest level of palatability.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.50-54
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• 2005

Antimicrobial activities of ethanol extracts of marta rosemary (Rosemarinus officinalis L.) against Bacillus subtilis and Salmonella typhimurium were investigated under conditions similar to processing of general food materials to develop natural food preservatives. The strongest antimicrobial activities were shown against the tested organisms at pH 7. In B. subtilis, the herbal extract extended the lag phase at low concentrations, and reduced the specific growth rate during logarithmic phase at high concentrations. In S. typhimurium the herbal extract reduced the specific growth rate even at lower concentrations. These trends were obtained at low pHs of culture solution. Antimicrobial substances of herbs were efficiently extracted with low polar solvents. The thermal stability of antimicrobial substances decreased with heating time at $100^{\circ}C$. S. typhimurium was more sensitive to herbal extracts at $100\;and\;121^{\circ}C$ than B. subtilis.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.372-377
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• 2000

Six kinds of herbs(applemint, geranium, lemonbalm, rosemary, sage and thyme) were extracted with water and 95% methanol, and the electron donating ability, antibacterial activity and nitrite scavenging effect were examined. The electron donating ability of herbs ranged from 60.7 to 92.2% and the highest value was observed in geranium, followed by sage and lemonbalm. Antibacterial activity of methanol extracts was much stronger than that of water extracts and gram positive bacteria were more sensitive than gram negative bacteria. Rosemary and geranium exhibited excellent antimicrobial activities against a wide range of bacteria. Nitrite scavenging activity, which was measured at various pH conditions(1.2, 3.0, 3.6, 4.2), was the highest in all herbs at pH 1.2 and the lowest at pH 4.2, suggesting that it is pH dependent. Methanol fraction also provided higher nitrite scavenging effect than the water fraction.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.116-129
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• 2013

The aim of this study is to investigate the effects of rosemary on the quality characteristics of tomato sauce during storage period(60days). As storage time went by, analysis of color differences of tomato sauce showed that "L", "a", "b"-value of tomato sauce less decreased with more herbs added, but there were no significant differences. As storage time went by, the pH ranged between 4.10-4.25, the sweetness between $10.50-9.67^{\circ}Brix$, and the salinity between 0.90~1.56 among all additions. Also, the more herbs were added, the more viscosity increased. The reducing sugar content ranged between 38.87-55.38, and its highest was shown in the sample with 0% of rosemary during the storage period. The sensory evaluation was performed with scoring tests for color, flavor, taste, aftertaste, viscosity, and overall acceptability by 15 professional panelists. The result showed that the tomato sauce with 1% rosemary was the best in the color, flavor, taste, aftertaste, and overall acceptability. From the above results, the study suggests that the addition of 1% fresh rosemary to tomato sauce is recommended for commercial use.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.241-246
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• 2005

Effects of antimicrobial herbs on growth of tactic acid bacteria were investigated to extend shelf-life of Dongchimi, kimchi made with radishes and spices. Marta rosemary, among eight foreign and domestic herbs, showed strongest antimicrobial activity against seven kinds of lactic acid bacteria. Spices such as spring onion, garlic, and ginger showed no antimicrobial activity against lactic acid bacteria. During fermentation of Dongchimi for 6 days at $35^{\circ}C$, addition of marta rosemary inhibited acid formation, maintaining optimal pH of 3.8-4.2 throughout fermentation period, while no inhibitory effect was observed from Sambaekho (Saurus chinensis), pepper mint, and stevia. Results show shelf-life of Dongchimi was extended by addition of marta rosemary, which controlled over-production of tactic acid by inhibiting bacterial growth.