• Food Science and Preservation
• /
• v.17 no.1
• /
• pp.23-29
• /
• 2010

The effects of vinegar, alcohol, and vitamin C on the color, microorganism count, volatile flavor components, free sugar level, free amino acid concentration, and free fatty acid level of minced ginger were investigated during storage for 17 weeks at $10^{\circ}C,\;20^{\circ}C\;or\;30^{\circ}C$. Bacterial levels remained unchanged during storage and mold was not initially detected. Yeast levels in minced ginger were $5{\times}10^1$ CFU/g initially, and yeast was not detected after 2 weeks. The color values increased during storage at high temperature. The volatile flavor component levels decreased during high-temperature storage. The free sugars of minced ginger were glucose, sucrose, and fructose. Sugar levels did not vary greatly with storage temperature. Free amino acid content decreased during high-temperature storage, and glutamine, valine, alanine, asparagine, tyrosine, and leucine were detected. Free fatty acid content increased during storage and the ratio of unsaturated to saturated fatty acids was 3:7.

• Korean Journal of Food Science and Technology
• /
• v.44 no.4
• /
• pp.393-400
• /
• 2012

Compositional changes of the Korean chestnut (Castanea crenata) including Daebo, Tsukuba, Tanzawa and Okkwang were investigated in order to characterize them from different periods (immature, mature and storage period). Proximate compositions of mature cultivars were higher than that of the immature cultivars. Between minerals, K (263.0-420.6 mg/100 g) and P (45.8-69.6 mg/100 g) of Tanzawa were highest, and they gradually increased during storage. Tsukuba, in mature period, showed the highest contents of total essential amino acids and glutamic acids as savory amino acids. Major fatty acids were palmitic acid and linolenic acid in four cultivars. In addition, linoleic acids, as ${\omega}$-6 fatty acids, were increased during the storage period. Tanzawa, in the mature period, presented the highest levels of sucrose, however, tsukuba, in the storage period, showed relatively higher free sugar content than others. ${\beta}$-Carotene, as a provitamin A, of Tsukuba in the mature period was highly detected among them, and vitamin C of Tsukuba and Tanzawa was more plentiful than others.

• Journal of Bio-Environment Control
• /
• v.23 no.2
• /
• pp.116-122
• /
• 2014

This study was conducted to find out the appropriate packaging materials to extend the storability and maintain the quality of cherry tomato for modified atmosphere (MA) storage. Tomatoes were grown by hydroponic at a plastic house in Gangwon Province. Light red maturity stage tomatoes were harvested and packed with MA condition (10,000; 20,000; 40,000; 60,000; 80,000; and $100,000cc/m^2.day.atm$ $O_2$ permeability film) and perforated film to store at $5^{\circ}C$, $11^{\circ}C$ and $24^{\circ}C$. The fresh weight loss was less than 0.6% in all non-perforated breathable films at $^5{\circ}C$, $11^{\circ}C$, and $24^{\circ}C$, but perforated film had less than 2.93% at $5^{\circ}C$, 13.29% at $11^{\circ}C$ and 27.24% at $24^{\circ}C$. The 20,000cc at $5^{\circ}C$ and $11^{\circ}C$, and the 40,000cc film at $24^{\circ}C$ balanced optimum carbon dioxide and oxygen concentration in the package to maintain quality. The 10,000cc film was appeared the significantly highest ethylene concentration at $5^{\circ}C$, $11^{\circ}C$, and $24^{\circ}C$, this film had the lowest $O_2$ permeability. Visual quality, firmness, and soluble solids were maintained in 20,000cc films both at $5^{\circ}C$ and $11^{\circ}C$, the 40,000cc film at $24^{\circ}C$. There was no any trend in titratable acidity and vitamin C content of treated packed film types and temperatures at cherry tomatoes packages. Therefore, the appropriate MA condition for $5^{\circ}C$ and $11^{\circ}C$ is $20,000cc/m^2.day.atm$ $O_2$ permeability film; for $24^{\circ}C$ it is $40,000cc/m^2.day.atm$ $O_2$ permeability film because those films extended the storability through the firmness, soluble solids as well as visual quality.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.9
• /
• pp.1573-1579
• /
• 2004

This study was conducted to develop intermediate material for new processed food from sweet pumpkin. Osmotic dehydration was carried out as pretreatment before drying. After the sweet pumpkins were pretreated under optimized osmotic dehydration conditions, they were dried by three drying methods (hot air drying, vacuum drying and cold air drying). The moisture contents of dried sweet pumpkin products by osmosis treatment (sucrose) and hot air drying, vacuum drying, and cold air drying were 14.48, 14.09 and 13.87%, respectively. Cold air drying preserved more vitamin C content and showed lower color difference than hot air drying and vacuum drying. As a result of microscopic analysis, cold air dried sweet pumpkin was observed regular tissue, while hot air and vacuum dried sweet pumpkins were observed a cell collapse following the loss of water.

• Food Science and Preservation
• /
• v.16 no.6
• /
• pp.861-868
• /
• 2009

We investigated the use of mashed red pepper in the manufacture of kimchi using various freezing point depression agents (glucose, pectin, ascorbic acid or NaCl). In sensory evaluation results, overall acceptance seemed to be highly related to NaCl content. Kimchi was prepared using mashed red pepper with different levels of NaCl (3, 5, and 10% w/w), and quality characteristics were investigated during storage at $10^{\circ}C$. Salt concentrations of kimchi prepared with addition of 3, 5, or 10% NaCl, and control kimchi, were 2.28, 2.47, 3.10 and 1.92%, respectively. pH values varied significantly among treatments but acidity levels did not differ significantly except during the early stages of production. With increasing NaCl addition, the acidity of kimchi was lower than that of control samples during later fermentation periods. At day 20, the reducing sugar level in control kimchi had decreased by 70% whereas NaCl treatment caused decreases of 45 - 55%. The vitamin C contents of kimchi prepared with addition of NaCl (125.88-145.23 mg/100 g) were higher than that of control (37.22 mg/100 g). In sensory evaluation tests, appearance and texture did not differ significantly with treatment or fermentation period. When taste and overall acceptance were scored, kimchi prepared with the addition of 3% NaCl attained the highest marks throughout the entire fermentation period.

• Korean Journal of Food Science and Technology
• /
• v.44 no.5
• /
• pp.628-633
• /
• 2012

This study investigated the washing efficiency of electrolyzed water for the removal of microorganisms and pesticide residues from Chinese cabbage. Initial total bacteria and coliform counts were 6.64 and 3.56 log cfu/g respectively. After washing, total bacteria count of tap water (TW) were 5.97 log cfu/g and low alkaline electrolyzed water (LAlEW) and strong acidic electrolyzed water (SAcEW) were 1.63-4.67 log cfu/g. Especially SAcEW-100 was found to the most effective method of washing the cabbages. After washing, the coliform count was dramatically reduced. The removal rate of pesticide residues by NaClO treatment (36.93-50.13%) was greater than that of TW treatment (32.28-38.46%). The removal rate of LAlEW-100 and SAcEW-100 was 63.79 and 78.30% respectively, and was higher than those of TW and NaClO treatments. The vitamin C content of the Chinese cabbages after all treatments did not differ significantly. Consequentially, the electrolyzed water was found to be effective to remove bacteria and pesticide residues from Chinese cabbage without affecting quality.

• The Korean Journal of Mycology
• /
• v.27 no.6 s.93
• /
• pp.378-382
• /
• 1999

This study was carried out to improve an artificial culture techniques and antioxidative activity of the crude extract isolated from sclerotia of Poria cocos(Fr.) Wolf. In the test of different spawns and inoculation method, the sclerotia formation, number of sclerotia and production yield were excellent in the both sides inoculation method of log spawn, whereas the both side inoculation method of sawdust spawn was poor in sclerotia formation and yield. The optimal spawn and inoculation method for the quality and productivity of P. cocos was in the order of log spawn (both sides inoculation > log spawn(cutting section inoculation) > sclerotia (both sides inoculation) > sawdust spawn (both sides inoculation). The physiological activity substance, crude extract content of P. cocos NIAST 13007 was about 83%. As the concentration of crude extracts increased, the relative viscosity tended to be increased. However, as the concentration of sodium chloride increased, the relative viscosity did not affected. In antioxidative activities, electron donating ability (EDA) of P. cocos was about 10% of butylated hydroxytoluene (BHT). Thiobarbituric acid (TBA) value was similar to that of the vitamin C, however the peroxide value (POV) was lower than those of BHT and vitamin C.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.2
• /
• pp.217-224
• /
• 2009

This study investigated the effect of agrichemicals (A) and low-agrichemicals (LA) during cultivation on the quality characteristics of minimally processed lettuce (Lactuca sativa L.) during storage at $4{\pm}1^{\circ}C$. After 10 days of storage, the sugar content analysis showed that LA-treated lettuce ($4.57^{\circ}Brix$) was higher than A-treated lettuce ($3.57^{\circ}Brix$). The major minerals were K, P and Na, and mineral contents were high in A-treated lettuce during 0, 5 and 10 days. However, the sample with LA treatment had higher chlorophyll and vitamin C contents compared with A-treated lettuce. The degree of color was more stable in samples kept at LA treatment than those kept at A treatment. The polyphenol oxidase (PPO) activity of the LA-treated lettuce was 475.90 unit/g, while the A-treated sample had almost 1.5-fold higher activity. The detection of 48 residual pesticides in samples were not detected on storage 0 day.

• Applied Biological Chemistry
• /
• v.22 no.1
• /
• pp.51-57
• /
• 1979

The possibility of utilizing greet amount of by-product of ginseng (Panax ginseng C.A. meyer) plant-that is, production of ter from ginseng leaf, was studied and the results are summarized as follows: 1. Ginseng leaf contains more soluble matter than tea leaf (Thea sinensis) and the soluble matter is easily extracted by hot water. 2. Ginseng leaf has less tannin (2.2%) than yea leaf (7.89%). Therefore, it has less astringency than tea. 3. Vitamin C content of ginseng leaf is not compared with that of tea leaf. In fact, ginseng leaf contains Vitamin C $50{\sim}110$ times of tea leaf. 4. Ginseng leaf contains $5.7{\sim}8.5%$ glycoside (dammaranes) and the ratio of panaxadiol to panaxatriol is $0.54{\sim}0.75$ that is, panaxatriol contents is high. 5. For the acceptability of the product related with the soluble matter contents and color the method of extracting 2g of ginseng leaf product in 200ml of water for 3 minutes is recommended. 6. As a result of evaluating the flavor characteristics and effective components of the products, product D which is produced by the process of steaming, drying and roasting is considered to have the best quality.

• Korean Journal of Food Science and Technology
• /
• v.38 no.4
• /
• pp.526-533
• /
• 2006

This study was carried out to investigate the efficacy of strong acidic electrolyzed acid water (SAEW; Strong acidic electrolyzed water, pH 2.76, ORP 1,128 mV, HClO 105.0 ppm) and low alkaline electrolyzed water (LAEW; Low alkaline electrolyzed water, pH 8.56, ORP 660 mV, HClO 73.8 ppm) as storing liquid for peeled lotus root. During storage at $5^{\circ}C$, it was showed that SAEW and LAEW inhibit growth of microorganisms until at least 5 days of storage. Total phenolic contents, polyphenol oxidase (PPO) activity, and color differences value $({\Delta}E)$ of peeled lotus roots stored in SAEW and LAEW were lower than that of one stored in TW (tap water). The hardness decrement of lotus roots stored in SAEW and LAEW were lower than that of lotus root stored in TW too. Contents of moisture crude protein crude fat, crude ash, crude fiber, and total sugars were gradually decreased during storage. Whereas vitamin C content of lotus root stored in 0.6% acetic acid was most rapidly decreased to 25% as compared with one of initial days of storage that of lotus roots stored in SAEW and LAEW was not decreased significantly as compared with one stored in TW. Sensory characteristic during storage was preferable on lotus root stored in SAEW to the other treatments.