• Title/Summary/Keyword: Salting

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The Changes of Texture and some Chemical Components of Atka-fish by Various Baking Methods (구이방법에 따른 임연수어 Texture 및 성분변화)

  • 조순옥;조신호;이효지
    • Korean journal of food and cookery science
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    • v.1 no.1
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    • pp.74-81
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    • 1985
  • For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheometer and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct :fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed-the highest score in juciness and the microwave baking method stowed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant difference among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iron baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the micro-wave baking method.

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Development of Value-Added Products Using Seaweeds (해조류 가공식품 및 부산물을 이용한 제품 개발)

  • Park, Yang-Kyun;Kang, Seong-Gook;Jung, Soon-Teck;Kim, Dong-Han;Kim, Seon-Jae;Pak, Jae-In;Kim, Chang-Hyeug;Rhim, Jong-Whan;Kim, Jung-Mook
    • Journal of Marine Bioscience and Biotechnology
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    • v.2 no.3
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    • pp.133-141
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    • 2007
  • There are produced more than 600,000 tons of seaweeds every year along the coast of the Korea. Jeonnam province, south-west coast area, of Korea is producing 93% of total amounts of seaweeds. The laver, sea mustard, and tangleweed maintain stability in the output and has been exported as a simple product processing through drying or salting. It was evaluated the low value-added products and limited the expansion for the consumption of seaweeds. The seaweeds contains 40-60% carbohydrate and structurally different compared with land plant. The dietary fiber from seaweeds has been known the function of facilitating the bowl movement, excretion the heavy metal in the body, lowering the blood cholesterol level, anti-coagulant of blood, and anticancer. Especially, brown algae including sea mustard, seaweed fusiforme, and tangleweed contains alginic acid, laminarin, mannitol, fucoidan which are lowering the blood cholesterol level, lowering blood pressure, and fusion of blood clot. Agar-agar, carrageenan, and porphyran compound in red algae are known to antimutagenicity and anticoagulant function. In spite of potential of seaweed as a main bio-resource, there are lack of research to facilitate the consumption with its functional properties and consumers are unsatisfied with simple processing products. Also, the seaweed by-product dump into the sea and cause pollution of the seawater. Therefore, there are needed the scheme to promote the consumption of seaweeds. The development of value-added products, finding functional properties from seaweeds, development the functional feed for animal using seaweed by-products, and utilization of unused algae for food or other industrial uses will increase fisherman's income as well as serve as an aid for the people health due to its functional properties. Using by-product of seaweed and unexploited seaweed are needed to development of bio-degradable food packaging material and functional feed for animal.

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Storage and Acceptability of a Smoked Sebastes schlegeli Product (훈연처리에 의한 조피볼락의 저장성 및 기호도)

  • Lee, In-Sung;Kim, In-Cheol;Chae, Myoung-Hee;Chang, Hae-Choon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.11
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    • pp.1458-1464
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    • 2007
  • This study was conducted to develope a new type of ready-to-eat smoked Sebastes schlegeli product with high acceptability and extended shelf-life. A Sebastes schlegeli was salted at 4% salt concentration for 6 hr at $4^{\circ}C$. The cold smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at $22{\sim}24^{\circ}C$ followed by smoking for 2 hr at $22{\sim}24^{\circ}C$. The warm smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at $22{\sim}24^{\circ}C$, smoking for 2 hr at $22{\sim}24^{\circ}C$, and smoking again for 30 min at $47{\sim}50^{\circ}C$. The rancidity of the smoked Sebastes schlegeli did not change after 1 year storage at $-20^{\circ}C$ by monitoring the iodine value, peroxide value, and acid value. The number of viable cells in the cold and warm smoked samples were counted as $7.4{\times}10^5$ and $6.2{times}10^5$ CFU/g, respectively. Viable cells were not detected after 1 year of storage at $-20^{\circ}C$. The sensory evaluations of the processed Sebastes schlegeli showed that elastic texture increased with smoking as compared to with salting. There were no significant differences between cold and warm smoking in terms of sweetness, elastic texture, color, and smoke flavor. However, for overall acceptability, preference were in the oder of cold smoked, warm smoked, and salted.

A Study on Removal of Pesticide Residues (Diazinon, Diniconazole, Dimethomorph) during Making and Fermentation of Chonggak Kimchi (총각김치의 제조과정 중 잔류농약(diazinon, diniconazole, dimethomorph)의 제거율 연구)

  • Lee, Yun-Mi;Oh, Moon-Seog;Jeon, Jong-sup;Lee, Seong-Bong;Kim, Han-Taek;Kang, Hyang-Ri;Lee, Hyo-Kyung;Son, Ji-Hee;Lee, Byoung-Hoon;Lee, Pil-Seok;Kim, Ji-Won;Choi, Ok-Kyung
    • 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.

Physiochemical and Organoleptic Properties of Feta Cheese Made from Goat Milk (산양유로 제조한 Feta 치즈의 이화학적 및 관능적 특성)

  • 강석남;박승용
    • Journal of Animal Science and Technology
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    • v.48 no.2
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    • pp.293-306
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    • 2006
  • We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.

Characterization of Ferritin Isolated from Dog Spleen (개의 비장에서 분리한 페리틴의 특성)

  • Park Jae-Hag;Jun Do Youn;Kim Young Ho
    • Journal of Life Science
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    • v.15 no.3 s.70
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    • pp.439-446
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    • 2005
  • Ferritin is known to be the principle iron-storage protein in a wide variety of rganisms. The electro­phoretic mobility and immunological cross-reactivity of dog splenic ferritin were compared with those of horse, bovine, and pig splenic ferritin after isolation using heat treatment, salting out, column chromatography, and ultrafiltration. These isolation methods allowed the recovery of $\~84{\mu}g$ of the ferritin per g of spleen. The iron content in the dog ferritin was $22.7\%$, which appeared to be higher than those in the other mammalian ferritins tested. The electrophoretic mobility of the dog ferritin under nondenaturing conditions was similar to its bovine counterpart, whereas it was more identical to pig and horse ferritins on an SDS-polyacrylamide gel. The molecular weight of the dog ferritin subunit was 19.5 kDa on an SDS-polyacrylarnide gel, and the subunit was unable to bind with iron. The polyclonal anti-dog ferritin raised in rats was able to cross-react with the pig, bovine, and horse ferritins, upon Ouchterlony double immunodiffusiion. A Western blot analysis also revealed that the anti-dog ferritin, which specifically bound with the dog ferritin subunit, could also recognize the horse, bovine, and pig ferritin subunits and the maximum cross-reactivity was exhibited with the pig ferritin subunit, indicating that the dog ferritin is immunochemically more similar to the pig ferritin than its other mammalian counterparts. Accordingly, these results elucidate the biochemical and immunochemical characteristics of dog ferritin that might have a potential to be applied as an oral iron supplement to treat iron deficiency anemia.

Stability of Chlorophyll during Processing and Storage of Salted Undaria Pinnatifida (염장(鹽藏)미역의 가공(加工) 및 저장조건(貯藏條件)과 Chlrophyll의 안정성(安定性))

  • Han, Bong-Ho;Bae, Tae-Jin;Kim, Byeong-Sam
    • Korean Journal of Food Science and Technology
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    • v.16 no.1
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    • pp.71-77
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    • 1984
  • A study on the stability of chlorophyll a in Undaria pinnatifida during blanching, salting and storage was carried out. Raw Undaria pinnatifida was blanched for 25 seconds in the temperature range of 70 to $100^{\circ}C$. To stabilize the chlorophyll a some chemicals such as 1% solutions of $Ca(CH_3CO_2)_2,{\;}Ca(OH)_2,{\;}MgCO_3,{\;}0.5%{\;}Ca(CH_3CO_2)_2$ with $0.5%{\;}MgCO_3$, and reed ash solution were used during/after blanching. The blanched product was salted with table salt after centrifuging for 2 minutes at 1500 rpm, and then again centrifuged after 48 hours for dewatering. The product which was mixed with 8% of table salt was sealed in a polyethylene film bag and stored at 10, 20, 30 and $40^{\circ}C$. The most effective blanching temperature for maximal residual amount of chlorophyll a was $85^{\circ}C$. The quantities of total organic and volatile acids were not significantly changed by the blanching temperature. Blanching in 1% chemical solutions showed bitter results than soaking in 1% chemical solutions for 20 minutes after blanching without chemicals. Reed ash and 0.5% $Ca(CH_3CO_2)_2$ with 0.5% $MgCO_3$ solutions were more effective than the 1% solutions of other chemicals, but the effect was not significant, compared with the group not treated with chemicals. The most reasonable ratio of added salt to dewater the product for 48 hours was 30% in w/w. The amount of total organic and volatile acids revealed no correlation with the amount of added salt. Color and odor of salted product was not severely changed during the storage of 77 days at $10^{\circ}C$. But the changes were accelerated with increasing storage temperatures. The degradation of chlorophyll a in salted product during storage could be interpreted as a first order reaction, and the rate constants at 10, 20, 30 and $40^{\circ}C$ were 0.1289, 0.1028, 0.0770 and 0.0550, respectively. $Q_{10}$ and the activation energy were 1.33 and 5.01 Kcal/g mole.

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Quality Characteristics of $Kalopanax$ $pictus$ and $Aralica$ $elata$ Shoot according to Their Salt Conditions (염장조건에 따른 엄나무와 두릅 순의 품질특성)

  • Jang, Se-Young;Kim, Sun-Hwa;Sung, Na-Hye;Yoon, Kyung-Young;Woo, Sang-Cheul;Jeong, Yong-Jin
    • Food Science and Preservation
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    • v.19 no.2
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    • pp.193-200
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    • 2012
  • The quality characteristics of $kalopanax$ $pictus$ and Aralica elata shoots during their preservation were investigated according to the salt conditions and storage temperatures to improve the use of the shoots. The results were as follows: the pH of $kalopanax$ $pictus$ shoots duing their storage did not changes with 10% and 12% brine at $4^{\circ}C$ and with 12% brine at $10^{\circ}C$. The pH of $Aralica$ $elata$ shoots is at $4^{\circ}C$ tended to be similar to the $kalopanax$ $pictus$ shoot and decreased at the storage temperature of $10^{\circ}C$. The salinity of the $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to increase during their storage and did not change significantly as their storage temperature changed. The L values of $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to decrease gradually during their storage, and the salt concentrations appeared high. The b value of the $kalopanax$ $pictus$ shoot tended to increase and that of the $Aralica$ $elata$ shoots, to decrease gradually. The a value tended to increase gradually but did not differ with variations in the storage temperatures and salt concentrations. The strength and the hardness of the $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to decreased gradually during their storage and highest in 10% brine at $4^{\circ}C$, and those of $Aralica$ $elata$ shoots were highest in 8-10% brine at $4^{\circ}C$. The Chlorophyll contents of the $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots tended to decrease during their salt storage and did not change significantly as the temperatures and salt concentrations changed. Therefore, it can be concluded that the quality of $kalopanax$ $pictus$ and $Aralica$ $elata$ shoots can be maintained when the are stored in 10% brine at $4^{\circ}C$.

Effect of Food Additives on the Histamine Formation during Processing and Storage of Mackerel (1) Effect of Salt, Acidulants ana Sweetenings (고등어의 가공 및 저장중의 히스타민 생성에 미치는 첨가물의 영향(1) 식염, 산미료 및 감미료의 영향)

  • KANG Jin-Hoon;PARK Yeung-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.17 no.5
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    • pp.383-390
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    • 1984
  • The present paper was carried out to elucidate the effect of salt-treatment and the addition of some food additives on the histamine formation and histidine decarboxylase activity in mackerel muscle during storage under different conditions. The histamine formation was inhibited by salting and histamine was hardly formed regardless of the brine concentraction during storage at $5^{\circ}C$. While, during storage at $25^{\circ}C$, the inhibitory effect upon the histamine formation and histidine decarboxylase activity was in proportion to the increase of the brine concentration. The addition of accidulants such as citric acid, malic acid and succinic acid inhibited the histamine formation and histidine decarboxylase activity. Especially, the histamine contents in the muscle added $10\%$ of citric acid and malic acid was below the critical concentration of poisoning for histamine during storage at $25^{\circ}C$ for 10 days. The histamine formation and histidine decarboxylase activity were inhibited by the $10\%$ addition of D-sorbitol, while there was no significant effect in the case of $5\%$ addition. Generally, the histamine content was increased with histidine decarboxylase activity, but didn't reveal the quantitative correlation ship with the enzyme activity.

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Standardization of Manufacturing Method and Lactic Acid Bacteria Growth and CO2 Levels of Nabak Kimchi at Different Fermentation Temperatures (나박김치의 제조 표준화 및 발효온도별 젖산균의 생육과 CO2 생성)

  • Kong, Chang-Suk;Seo, Jung-Ok;Bak, Soon-Sun;Rhee, Sook-Hee;Park, Kun-Young
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.5
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    • pp.707-714
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    • 2005
  • Ingredient ratio for making nabak kimchi and the manufacturing method were standardized from the available literatures. Fermentation properties and $CO_2$ production of the nabak kimchi were investigated during the fermentation at $5^{\circ}C,\;10^{\circ}C,\;and\;20^{\circ}C$. Standardized ingredients ratio of nabak kimchi that added 100 mL of water was as follows: 45.0 g baechu cabbage, 26.9 g radish, 1.9 g green onion, 1.0 g red pepper, 1.2 g crushed garlic, 0.9 g crushed ginger, 0.7 g red pepper powder. The standardized manufacturing method of nabak kimchi was as follows: washing ingredients, cutting radish and baechu cabbage $(2.5\times2.5\times0.5\;cm)$, salting for 20 min, washing and draining, pretreatment of ingredients, dissolving red pepper powder in water, blending, mixing, and adding the water to the mixed ingredients. Fermentations at $5^{\circ}C$ for 8 days, at $10^{\circ}C$ for 3 days, and at $20^{\circ}C$ for 1 day led to the acidity levels of $0.21\%,\;0.20\%,\;and\;0.31\%$, respectively. From the relationships between optimally ripened pH and acidity, nabak kimchi showed lower acidity of $0.20\~0.25\%$ with pH $4.2\~4.5.$ Like other kinds of kimchi, the Levels of Leuconostoc sp. were high specially at later stage of fermentation at low temperature $(5^{\circ}C)$. However, the levels of Lactobacillus sp. were low at $5^{\circ}C$. Nabak kimchi produced high levels of $CO_2$ in the initial fermentation period and followed by rapid decrease of $CO_2$ production with the fermentation. From the relationships between pH and $CO_2$ content, the highest $CO_2$ contents were found pH $4.0\~4.4$, 3.8 and 3.4 at $5^{\circ}C,\;10^{\circ}C$, and $20^{\circ}C$, respectively. This fact indicated that fermentation at $5^{\circ}C$ has the highest $CO_2$ content at optimally ripened pH of 4.3 and the fermentation at lower temperature such as $5^{\circ}C$ could extend the eatable time of nabak kimchi.