• Korean Journal of Poultry Science
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• v.22 no.4
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• pp.223-223
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• 1995

A study was conducted to compare the quality characteristics among commercial broiler, Wangchoo (imported dual purpose breed) and Korean native chicken(KNC). Thigh and breast meat of the broiler(7-wk old), Wangchoo(15-wk old), and Korean native chicken(15-wk old) stored for 24 h at 5t were used to analyze chemical composition, physico-chemical characteristics, textural traits and sensory evaluation test. Crude fat and moisture contents in broiler meat and crude protein content in KNC were significantly(P<.05) higher than those in the other breeds regardless of parts of the body. Total collagen content in broiler meat was significantly higher than those of the other breeds, however, the heat-soluble and the acid-soluble collagen content in Wangchoo were significantly lower than those of the other breeds. Water-holding capacities of KNC in breast meat, and of broiler in leg meat were significantly higher than that of the other breeds, while the results of the water-holding capacity and the cooking loss were reversed. Myofibrillar fragmentation index in broiler meat was significantly higher than that in the other breeds regardless of body parts. Hardness, elasticity and cohesiveness in Wangchoo were significantly higher than those in the other breeds. The prominent fatty acids were oleic, palmitic and linoleic acids and run up to 79.03~83.82 %, regardless of breeds and parts. The sensory evaluation score of tenderness, taste and preference in Wangchoo were lower compared to the broiler and KNC, however, they were not significantly different between broiler and KNC. In conclusion, the quality characteristics of KNC were excellent compared to Wangchoo.

• Food Science and Biotechnology
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• v.18 no.6
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• pp.1487-1494
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• 2009

The effects of drying temperature (55, 60, and $65^{\circ}C$) and addition levels of maltodextrin (MD) (10, 20, and 30%) on the physicochemical properties and nutritional quality of purple sweet potato flour were investigated. MD-added flours had higher $L^*$ values, water soluble index, total phenolic, and anthocyanin contents than untreated flour. However, $a^*$, $b^*$ values, water absorption index, and swelling capacity were dependent on the drying temperature and MD concentration. On the other hand, untreated flour had a higher ascorbic acid content compared to the MD-treated flour. Ascorbic acid contents decreased, whereas anthocyanin content was not significantly different, with increasing drying temperatures. MD was positively correlated with phenolic content, anthocyanin, hue angle, and water soluble index. However, there was no correlation between quality parameters and glass transition temperature. The best quality product was obtained when samples were pretreated with MD before drying, regardless of drying temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.259-267
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• 1998

Typical characteristics of Mejus must be understood to get the basic data for setting up mass production system of traditional fermented soybean products. One hundred and twenty one Mejus were collected from various places and analyed. Most of shapes were rectangular and some were spherical, conical, cylindrical and doughnut types. The weight of Mejus was 0.4~4.2kg. Chemical analysis showed: moisture content, 9.73~58.22% ; pH, 4.95~8.15; acidity, 0.6~3.8% ; soluble protein content, 4.45~12.31%; soluble sugar content, 0.82~10.95%. Enzyme assay showed: $\alpha$-amylase activity, 5.0~874.2 units/g; $\beta$-amylase activity, 0.02~27.74units/g; acidic protease activity, 31.3~225.1unts/g; lipase activity 1.0~53.0units/g. Total viable cells were 3.72$\times$107~1.35$\times$1010cfu/g, and yeast and mold count 6.46$\times$104~8.91$\times$106cfu/g. respectively. $\alpha$-Amylase activity of a traditional Meju from Incheon showed the highest activity of 732.8 units/g(interior section) and 823.2units/g (exterior section). $\beta$-Amylase activity was the highest{3.57 units/g (interior sectin) and 4.25units/g (exterior section)} in Meju from Chunbuk. Acidic protease activity was the highest in sample from Seoul, whereas traditional Meju from Kyongnam showed the highest activity of 21.5units/g(interior section) and 37.5units/g(exterior sectin).

• Journal of Physiology & Pathology in Korean Medicine
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• v.21 no.6
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• pp.1506-1512
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• 2007

In order to investigate the totale yield, the content of soluble polysaccharide and the others of FEW extract from the yeast fermentated Ganoderma lucidium by supersonic method, the yeast strain was inoculated after pretreatment and subsequently followed fermentation and supersonic extract. The main construction of the extract method is composed of the main glucose and together with the xylose, fucose, galactose and mannose. Results show that because of the generated lactic acid and ethanol, pH value of extract decreases and the safety as well as the preservation is improved. The extract yield, the total soluble polysaccharide, SOD-like activity, cytotoxic effect and growth inhibitory effect against cancer cell line are much higher in FE method than RE method, especially FEW3 extracts fermented during 24hrs. It is concluded that yeast fermentation makes the extract yield increase because of the cell disintegration, the useful ingredients of the germ body, the metabolic products, the insoluble ingredients due to the generation of ethanol, and the cell fragmentation caused by the supersonic waves vibration. Content of generated ethanol, total soluble polysaccharide and extract yield all increase during the fermentation time from 24 to 72 hours and the optimum fermentation condition is at $27^{\circ}C$ for 72 hours. The bitter taste and smell of the Ganoderma lucidium extract is diminished, fragrant-bitter taste and smell is generated so that the whole functional quality is improved.

• Journal of Integrative Natural Science
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• v.7 no.4
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• pp.260-265
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• 2014

The aim of this study was to assess the in vitro potential of methanolic seed extract of Abelmoschus esculentus as a natural antioxidant. The DPPH activity of the Ethyl acetate soluble fraction (10, 20, 40, 80, and $160{\mu}g/mL$) was increased in a dose dependent manner, which was found in the range of 18.97-90.47% as compared to ascorbic acid 26.44-93.71%. The $IC_{50}$ values of Ethyl acetate soluble fraction (EAES) and ascorbicacid in DPPH radical scavenging assay were obtained to be 28.12 and $18.43{\mu}g/mL$, respectively. Measurement of polyphenol content of the EAES of A. esculentus seed was achieved using Folin-Ciocalteau reagent containing 53.80 mg/g of total phenolic content, which was found signicantly higher when compared to reference standard gallic acid. Similarly total flavonoids and proabthocyanidis of EAES and chloroform soluble fraction (CAES) were found significantly 147 mg/g and 14.24 mg/g respectively when both compared to reference standard quercetin. EAES exhibited high significant lipid peroxidation inhibition effects in a dose-dependent manner, with $IC_{50}$ values of $38.08{\mu}g/mL$, whereas, standard quercetin, with $IC_{50}$ value of $36.67{\mu}g/mL$. All extract/fractions showed dose dependent reducing power ability and these differences were statistically significant (p<0.001). The results obtained in this study clearly indicate that A. esculentus seed has a signicant potential to use as a natural antioxidant agent.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.358-362
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• 1984

Soybeans were soaked in water for 3 hrs and germinated at $25^{\circ}C$ for 5 days followed by hot water extraction and boilding for 30 min. The prepared soymilk was analyzed for chemical composition, phytic acid and soluble minerals. Germination resulted in a slow decrease in total solids while protein recovery increased to a maximum of 92.5% after 2 days. Carbohydrate content was reduced to 65% by the 5th day of germination. The intial phytic acid content in soymilk of 1.26g recovered from 100g dry soybean was decreased by 41.3% while inorganic phosphorus increased more than four times from 31.3mg to 135.0mg. Total soluble minerals was also steadily increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.639-646
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• 1997

The contents of free sugars, organic acids, amino acids, total carotenoids and pectin of pumpkin were analysed. Weight percentage of flesh was 84% of total weight. Rind and funicular attachment of seed were 10% and 3.5%, respectively. Major free sugars in pumpkin were fructose, glucose, sucrose. In flesh, fructose and glucose were the major free sugars, corresponding to 87% of total free sugars . Total sugar content in the flesh was three times higher than that in the funicular attachment of seed. Contents and composition of free amino acids were quite different according to the different parts of pumpkin. Non-volatile organic acids in pumpkin was malic, succinic and fumaric acid. The major acid in the flesh and funicular attachment of seed was malic acid and the contents in these parts were 85.2mg% and 226.5mg%, corresponding to 63% and 70% of the total organic acids, respectively. Eigh-tyseven percent of total carotenoids in the pumpkin was in the funicular attachment of seed, amounting 65.3mg%. However flesh and rind contained 6.6mg% and 3.3mg%, respectively. Water soluble pectin consisted 58% of the total soluble pectin in different parts of pumpkin, and soluble Pectin content was higher in funicular attachment of seed than in flesh. The major neutral sugars of the pectin in flesh and funicular attachment of seed were galactose and glucose consisting 45% and 36.5% of total neutral sugars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.53-57
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• 1993

The compositions of non-volatile organic acids, mineral, fiber and fatty acids of leaf mustard were investigated. Non-volatile organic acid contents were higher in leaf than in leaf stalk. Of non-volatile organic acids assayed malic acid was the most abundant in both leaf (79.1 mg%) and leaf stalk (46.4mg%), followed by L-ascorbic, oxalic, citric and succinic acids. Mineral contents were also higher in leaf than in leaf stalk. Both leaf and leaf stalk contained calcium most, followed by magnesium, sodium, iron, zinc and copper. It has also been found that leaf mustard contains more iron than any other Cruciferous vegetables reported. The major fatty acid of total lipid was $\alpha$-linolenir acid (63.2% in leaf, 55.3% in leaf stalk). The ratios of polyun-saturated fatty acids to saturated fatty acids (P/S ratio) were 4.1 in leaf and 2.9 in leaf stalk. The content of pectic substances, in terms of alcohol-insoluble solid, of leaf was 9.4% which was 1.4-fold higher than that of leaf stalk. Of pectic substances, hot soluble pectins (HWSP) were present most and followed by sodium hexametaphosphate soluble (HXSP) and HCI soluble pectins (HSP). Total dietary fiber content of mustard leaf was 2.68% and in general, higher content of total dietary fiber than leaf had. Neutral detergent fiber content was higher than acid detergent fiber, and cellulose was higher than hemicellulose by 2.1-fold in leaf stalk.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.322-328
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• 2001

To assess the quality characteristics of black-goat meat extracts and to develop their quality index, the ingredient ratio, manufacturing process and general composition of black-goat meat extracts were investigated. A partial meat of black-goat had high protein content(20.2∼21.6%) and low lipid content (1.9∼3.3%). The crude protein contents, 3.5∼6.1%, of black-goat meat extracts had a high correlation (r=0.88, p<0.01) with black-goat meat content and the soluble solid content had a high correlation (r=0.87. p<0.01) with the subsidiary material content. Two commercial products had total bacteria of 10$^1$∼10$^2$ cfu/ ml. showing the necessity of pressure sterilization of final process.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.34-39
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• 1988

The possibility of using sodium dodecylsulfate-polyacrylamide gel electrophoresis was studied to detect specific proteins and their content in meat products such as beef, pork, fish, soybean, fish paste, ham and fish sausage. Many complicated bands were observed in the total protein fractions of the tested samples. The number of protein bands in the low salt-soluble protein fractions was considerably lesser and showed more specific bands in comparison with total protein fractions. Actone-insoluble fractions of non-meat proteins showed different patterns from meat proteins. A heating procedure seemed to be a cause for the diminished number and quantity of resolved protein bands in sausages. The results suggest that the discgel electrophoresis can be used to detect specific proteins and their content in protein foods, if a selective extraction method is emplyed.