• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.373-382
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• 1984

Processing conditions of retort pouched fried mackerel fish meat paste and quality stability during storage were investigated. The reasonable amounts of added ingredients to the frozen mackerel meat paste were $10\%$ of corn starch, $1\%$ of soybean protein, $1.5\%$ of sodium chloride, $0.6\%$ of monosodium glutamate, $0.3\%$ of alcoholic extract of red pepper, and $0.1\%$ of sodium erythorbate as an antioxidant and also added water corresponding to $10\%$ of the frozen mackerel meat paste. After grinding the defrosted mackerel fish meat paste with ingredients, the meat paste was molded in bar type and fried in soybean oil at $170-180^{\circ}C$ for 3 minutes. The fried mackerel meat paste was cooled, vacuum-packed in laminated plastic film bag (polyester/polyvinylidene chloride/unoriented polypropylene : $12{\mu}m/15{\mu}/50{\mu}m,\;14{\times}19cm$) and finally sterilized at $120^{\circ}C$ for 20 minutes in a hot water circulating retort. The pH, volatile basic nitrogen, moisture content, water activity, color, thiobarbituric acid value, peroxide value, texture and viable bacterial count of products were examined during 100 days of storage at $25{\pm}3^{\circ}C\;and\;5^{\circ}C$. The results showed that products could be preserved in good condition for 100 days at $25{\pm}3^{\circ}C$. Judging from sensory evaluation, the quality of products was not inferior to that of market products.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.701-710
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• 2004

Uncertainty was quantified to evaluate calcium determination result in infant formula with AAS (Atomic Absorption Spectrometry) and ICP-AES (Inductively Coupled Plasma-Atomic Emission Spectrometry). Uncertainty sources in measurand, such as sample weight, final volume of sample, sample dilution and the instrumental result were identified and used as parameters for combined standard uncertainty based on the GUM (Guide to the expression of uncertainty in measurement) and Draft EURACHEM/CITAC Guide. Uncertainty components of each sources in measurand were identified as resolution, reproducibility and stability of chemical balance, standard material purity, standard material molecular weight, standard solution concentration, standard solution dilution factor, sample dilution factor, calibration curve, recovery, instrumental precision, reproducibility, and stability, Each uncertainty components were evaluated by uncertainty types and included to calculate combined uncertainty. The kinds of uncertainty sources and components in the analytical method by AAS and ICP-AES were same except sample dilution factor for AAS. The analytical results and combined standard uncertainties of calcium content were estimated within the certification range $(367{\pm}20\;mg/100g)$ of CRM (Certified Reference Material) and were not significantly different between method by AAS followed by ashing and method by ICP-AES followed by acid digestion as $359.52{\pm}23.61\;mg/100g\;and\;354.75{\pm}16.16\;mg/100g$, respectively. Identifying uncertainty sources related with precision, repeatability, stability, and maintaining proper instrumental conditions as well as personal proficiency was needed to reduce analytical error.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.380-388
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• 2005

Lipid characteristics of 6 species of fish frame (armored weasel-fish, AW; chum salmon, CS; spanish mackerel, SM; common mackerel, CM; conger eel, CE and skipjack tuna, ST) were studied by determining total lipid (TL) contents, lipid classes, and fatty acid composition. The highest yield of bone was obtained from ST frame (64.2%), followed by CS frame (57.9%), CE frame (54.6%), A W frame (41.6%), SM frame (41.7%), and CM frame (32.6%). The highest neutral lipid content was also found in total lipid (TL) from SM bone (23.3 g/100 g), followed by TL from CE bone (21.5 g/100 g), CS bone (16.0 g/100 g), and CM bone (15.5 g/100 g), while those from ST and A W bones were 7.2 g/100 g and 0.4 g/100 g, respectively. The prominent lipid classes of neutral lipids (NL) from all fish bones and muscles were triglyceride (TG), however, which was much lower in AW than in other fishes. The percentages of EPA and DHA in NL from fish bone were in the descending order of CS (29.3%), ST (27.1%), AW (27.0%), CM (25.7%), SM (21.6%), and CE (14.9%). Based on the lipid characteristics, the CS frame was the best resource for extraction of a functional lipid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1708-1714
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• 2015

Fermented red ginseng concentrate is known as a healthy food source, whereas it has off-flavor such as bitterness and sour flavor based on fermentation. ${\beta}$- and ${\gamma}$-cyclodextrin (CD) were used to encapsulate the off-flavor of fermented red ginseng concentrate by using response surface methodology design on ${\beta}$- and ${\gamma}-CD$ combination. The reducing effects were analyzed by sensory evaluation for bitter and sour tastes, ginsenoside Rb1, and total acidity. The optimized mixing ratio of ${\beta}$- and ${\gamma}-CD$ for reducing bitterness was the least expected value of 2.07 at ${\beta}-CD$ 3.74% versus the soluble solid content of fermented red ginseng concentrate and the ${\gamma}-CD$ 20.63% mixture. The encapsulation effects of ginsenoside Rb1 were the most expected value of 96.75% at ${\beta}-CD$ 3.47% and ${\gamma}-CD$ 19.89% mixture. The encapsulation effects of sour taste were the least expected value of 5.63 at ${\beta}-CD$ 9.34% and ${\gamma}-CD$ 9.96% mixture. The encapsulation effects of lactic acid were the most expected value of 67.73% at ${\beta}-CD$ 16.0% and ${\gamma}-CD$ 13.18% mixture. Based on encapsulation and each optimized combination, the most effective entrapping ${\beta}$-and ${\gamma}-CD$ combination ratio was ${\beta}-CD$ 10% and ${\gamma}-CD$ 13%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1055-1061
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• 2007

Caesalpinia sappan L. is an indeciduous tree distributed in China, India, Miyanmar and Vietnam. Its heartwood has long been used in oriental folk medicines to treat diseases. In this study, antioxidative activities of Caesalpinia sappan L. and the effect of gamma irradiation on its chemical and biological properties were investigated. The ethyl acetate fraction (EtOAc fr.) of Caesalpinia sappan L. was irradiated with 100 kGy of gamma ray. The dark red color of EtOAc fr. was significantly (p<0.05) removed by irradiation (Hunter L and b values increased and a value decreased). The total phenolic content of EtOAc fr. was 865 mg/g and it was increased to 1195 mg/g by gamma irradiation. DPPH radical and superoxide anion radical scavenging activities and lipid peroxidation inhibitory activity of EtOAc fr. were very high and its activities were also increased by gamma irradiation. EtOAc fr. also inhibited the irradiation-induced DNA damage of lymphocyte as determined by comet assay. In conclusion, EtOAc fr. of Caesalpinia sappan L. extract showed high antioxidative activities in vitro. Furthermore, gamma irradiation on EtOAc fr. ameliorated the color and antioxidative properties. Therefore, it can be suggested that Caesalpinia sappan L. may be a good material for antioxidant function and gamma irradiation may be applied for the improvement of chemical and biological properties of Caesalpinia sappan L.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.3
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• pp.435-443
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• 2011

In this study, we evaluated the effects of harvey powder on the fernentation of Yulmoo Kimchi, by measuring sensory, physicochemical, and microbiological properties during fermentation up to 31 days. The Yulmoo Kimchi, with various levels [0, 0.1, 0.2, 0.3, 0.4% (w/w)] of harvey powder, was fermented at $10^{\circ}C$. The product containing the control evidenced the highest scores for appearance and smell. Taste, carbonated taste, texture and overall acceptability were highest in the 0.1% harvey powder and control. During fermentation, titratable acidity increased while pH gradually decreased. Reducing sugar showed no difference at initial fermentation and then steadily decreased. Total vitamin C was gradually decreased during fermentation and reduced sharply after 10 days, and then almost maintained. Total polyphenol content was the highest in the 0.3% harvey powder on day 0 and maintained in all samples thereafter. Antioxidant effect of the Yulmoo Kimchi with 0.1% harvey powder was shown to be the highest. Also, the time required to achieve maximum levels of lactic acid bacteria, as determined by log numbers of cells and total viable cells, were more delayed in the experimental groups with added harvey powder than in the controls. Our results indicated that the Yulmoo Kimchii with below 0.1% added harvey powder was acceptable.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.851-859
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• 2012

This study was conducted to investigate the effects of addition of lotus (Nelumbo nucifera) leaf and root extracts on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 5% ice water added (T0), 5% lotus leaf extract added (T1), 2.5% lotus leaf extract and 2.5% root extract added (T2), and 5% lotus root extract added (T3). There were no significant differences in moisture, protein, fat, ash, cooking yield, moisture retention, water holding capacity, reduction in diameter, a-value (redness), b-value (yellowness), VBN content (volatile basic nitrogen), hardness, springiness, cohesiveness or chewiness. The fat retention was highest in T0 (p<0.05). The L-values (lightness) of T2 and T3 were higher than those of T0 and T1 (p<0.05). The pH was lowest in T1 (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values of T0, T1, T2, and T3 were 0.47, 0.17, 0.21, and 0.32 mgMA/kg, respectively, with that of T1 being significantly lower than those of the other samples (p<0.05). The contents of free amino acids related to sweet taste was 642.5 ppm for T1, which was highest among the samples (p<0.05). The flavor was highest in T1 (p<0.05). These results suggest that lotus leaf extracts improved the lipid oxidation and flavor of ground pork meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.3
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• pp.396-400
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• 2009

Dodok (Codonopsis lanceolata Bench. et Hook) root contains abundant pharmaceutical substances and is widely used as a food and a medicinal herb. To identify the major components, fermented Codonopsis lanceolata was analyzed for its chemical compositions prior to their pharmaceutical substances, which were used as the fundamental data. The contents of carbohydrate, crude protein, crude lipid and ash are 79.3%, 13.0%, 2.40% and 5.3%, respectively. The calories of fermented Codonopsis lanceolata was 390.5 kcal. Total dietary fiber was 47.4% of total carbohydrates. The protein was composed of 18 different amino acids. The contents of essential and non-essential amino acids were 8,118.18 mg and 10,913.42 mg. The K was the largest mineral followed by P, Ca and Mg, which means fermented Codonopsis lanceolata is alkali material. The contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 37.76%, 3.84%, and 35.64%, respectively. Therefore, the amount of the total unsaturated fatty acid was higher than that of any other plant. The content of crude saponin in fermented Codonopsis lanceolata was 60.1 mg/g. It is expected that a follow up study on fermented Codonopsis lanceolata through development and evaluation of processed foods for their functional properties would provide useful information as a source of medicinal foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1336-1342
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• 2006

This study was performed to investigate the effect of ethanol extract of Chaenomeles sinensis Koehne (CS) on alcohol-induced liver damage in rats. Male Sprague-Dawley rats weighing $135{\pm}10g$ were divided into 6 groups for 4 weeks; normal group (ND), alcohol (35%, 10 mL/kg/day) treated group (ET), CS ethanol extract 200 mg/kg/day treated group (ND-CSL), CS ethanol extract 400 mg/kg/day treated group (ND-CSH), CS ethanol extract 200 mg/kg/day and alcohol treated group (ET-CSL), and CS ethanol extract 400 mg/kg/day and alcohol treated group (ET-CSH). The body weight gain and food efficiency ratio were no differences between ND and ET. There were increases in the activities of serum alanine aminotransferase (ALT), asparate aminotransferase (AST), and alkaline phosphatase (ALP) in ET. On the other hand, the administration of CS decreased ALT, AST and ALP activities in serum. It was also observed that the hepatic activities of superoxide dismutase (SOD), catalase, glutathione peroxidase (GSH-Px) and xanthine oxidase (XO) increased by alcohol treatment were also markedly decreased in the CS administered groups as compared with ET. The activities of hepatic SOD, catalase, GSH-Px and XO were riot significantly different among the normal diet groups. Contents of thiobarbituric acid reactive substances (TBARS) were increased by the administration of alcohol, on the other hand, the administration of CS reduced TBARS value in the liver. In addition, the content of glutathione (GSH) in the liver was decreased by alcohol administration, however, GSH increased after administering CS. In conclusion, the administration of alcohol develops the hyperoxidation of liver lipids through tile increase in enzymes activity related to the lipid peroxiation, however, it was decreased after administring CS. Thus, CS may have a possible protective effect on ethanol-induced hepatotoxicity in rat liver.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.510-518
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• 2012

This study examined the biological activity and synergistic effects of an extract of Wa-song ($Orostachys$ $japonicus$, OE), a medicinal plant mixture (MPE) and a combination of both at different ratios (1:1, OMPE-1 and 3:1, OMPE-3). Extracts of the medicinal plants mixture were comprised of Baekbokyung, Changchul and Sa-in at the same ratio. The antioxidant activity of the extracts and their complex were tested $in$ $vitro$. The $in$ $vivo$ antioxidant activity was also analyzed by examining the lipid composition in the liver and kidney of streptozotocin (STZ)-induced diabetes rats. The nitric oxide radical scavenging activity was more than 50% in OMPE-3 at a 1,000 ${\mu}g$/mL concentration. Regarding metal ions, such as $Fe^{2+}$ and $Cu^{2+}$, the antioxidant activity of OMPE-1 and OMPE-3 was higher than that of OE and MPE. OMPE-1 and 3 had higher activity on $Cu^{2+}$ ions than $Fe^{2+}$ ions. The ${\alpha}$-glucosidase inhibition activity of the OE extract was higher than that of MPE and OMPE-1 but the relative activity of OMPE-3 was significantly higher than the others. Freeze-dried MPE, OMPE-1 and OMPE-3 were added to the diet at a level of 1% given to STZ induced diabetes rats for 4 weeks. The OMPE-1 and OMPE-3 administered groups showed significant decreases in the total lipid, total cholesterol and triglyceride levels in the liver and kidney. In these groups, the glycogen accumulation level of the liver was increased significantly. The content of thiobarbituric acid reactive substances (TBARS) in the liver and kidney was decreased but the DPPH radical scavenging activity was increased. These results suggest that Wa-song extract exhibits antioxidant and antidiabetic activity, which are enhanced by a complex with a medical plants extract.