• Food Science and Preservation
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• v.19 no.2
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• pp.263-270
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• 2012

The chemical components and anti-oxidant activities of black currant were investigated. The pH, soluble solid and total acidity values were 3.36, 15.11 $^{\circ}Brix$, and 1.65%, respectively. The Hunter L, a, and b values were 18.20, 5.13, and 1.08, respectively. The proximate compositions were as follows; moisture, 77.64%; nitrogen free extract, 17.41%; crude fiber, 3.08%; crude protein, 1.28%; crude ash, 0.31%; and crude lipid, 0.28%, respectively. The mineral elements were K (177.36 mg/100 g), P (54.74 mg/100 g), and Ca (26.45 mg/100 g). The free sugar components were glucose (7.71%) and fructose (5.88%). The amino acid contents of the black currant were very rich in glutamic acid (105.73 mg/100 g) and deficient in cystine (5.29 mg/100 g). The ascorbic acid and total phenolic contents were 112.19 mg/100 g and 34.48 mg GAE/g, respectively. The ABTS and DPPH radical scavenging activity levels were 99.48% and 89.03% at the 10 and 1.25 mg/mL concentrations. The reducing power and FRAP of the black currant were dose-dependent. Thus, black currant can be an effective source of functional food substances, i.e., natural anti-oxidants.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.552-556
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• 1994

It was aimed to study the chemical characteristics and volatile compounds of juices extracted by press (PE) and centrifugal extractors (CE). Citrons cut up cross direction were used as samples in PE. Proportion ratio of peel, flesh, and seed of citron were 43.9, 39.4 and 16.7%, respectively. Yield of juice increased with weight to 120g of citron fruit. pH, brix, pulp, oily materials, amino nitrogen and yield of juice extracted by CE were higher than those of juice by PE. Acidity and transmittance of juice extracted by PE were higher than those of juice by CE. Free sugars of citron juice were consisted of fructose, glucose and sucrose. Free sugar contents of juice by CE were twice as much as those of PE. Major volatile compounds of total steam distillation matters of citron juice extracted by PE were dl-limonene, ${\gamma}-terpinene\;{\beta}-farnesene$, sabinene, linalool, ${\beta}-myrcene$ and terpinolene, while those by CE were dl-limonene, ${\gamma}-terpinene$, sabinene, ${\beta}-myrcene,\;{\alpha}-pinene$, linalool and terpinolene. dl-Limonene and ${\gamma}-terpinene$ consisted of $73{\sim}83%$ of total volatile compounds. dl-Limonene of juice by CE increased about 6% that of juice by PE. ${\beta}-Farnesene$ were observed trace in juice by CE but presented in 7% in juice by PE. The results would suggested that chemical characteristics and volatile compounds of citron juice seemed to depend on extraction methods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.3 no.1
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• pp.38-44
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• 1970

This paper deals with the proximate composition of the cultured sea mussel (Mytilus edulis) which are distributed along the whole coastline of Korea, particularly abundant in the southern coast Studies on seasonal variation in chemical constituents of the mussel at Northern Bay of Choongmu were carried out from March to December 1968 and the results obtained are as follows: 1. Moisture content in mussel meat was $78.5\%$ on the average; the maximum amounted to $81.3\%$ during May-June, while the minimum was $77.8\%$ in September. 2. Crude protein was in the range of $10.9-13.7\%$; the maximum was In September-October, the minimum appeared in March, and the average value was $12.8\%$. 3. Lipids on the average was $2.5\%$ and there was no markable difference .between the high and low contents. 4. Total sugar was $5\%$ during September-October in its highest, while there appeared minor contents during winter season. 5. Crude ash on the average was $1.5\%$ the and maximum was in November-December. As for minerals in the ash, $963mg\%$ of phosphate, $82mg\%$ of calcium, and $188mg\%$ of iron were found respectively. 6. pH was in the range of 6.02-6.55, but it generally declined to acidity in the summer season. 7. In amino acid contents, there found 16 kinds; $710mg\%$ of glutamic acid, $696mg\%$ of aspartic acid, $383mg\%$ of Iysine, $225.4mg\%$ of valine, $225.1mg\%$ of proline, etc. 8. The amounts of Protein, lipids and total sugar are tend to increase from August to October, particularly in September.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1226-1231
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• 2005

In order to improve qualities of traditional kochujang, pear juice was added to kochujang, and the physicoche-mical and microbial characteristics of pear-added kochujang were investigated for 2 months of fermentation at 30$^{\circ}C$. Moisture contents of pear-added kochujangs increased except of 9$\%$ pear-added kochujang and crude protein contents of them decreased as the fermentation proceeded. Total sugar contents of pear-added kochujangs did not change during the fermentation period, and reducing sugar contents of them increased remarkably from early stage of fermentation. The pH of pear-added kochujangs decreased and titratable acidity of them increased during fermentation. Amino-nitrogen contents of pear-added kochujangs increased remarkable after 45 days of fermentation. Viable cells counts of yeasts in pear-added kochujangs increased to 2.2$\∼$2.9$\times$$10^{3}$CFU/g, and bacterial cell counts were in relatively constant range of 2.1$\∼$2.9$\times$$10^{7}$CFU/g at the late stage of fermentation. Color of pear-added kochujangs had no difference and 'a' value decreased slightly during fermentation. The result of sensory evaluation showed that 6$\%$ pear added kochujang were more acceptable than others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.3
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• pp.27-34
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• 1987

The present paper was attempted to obtain the basic date concerning a reasonable preparing method and optimum fermentation conditions of Kochujang (Red pepper paste). To establish the standard quality of Kochujang, the chemical compositions and the volatile components of Kochujang was discussed. The native Kochujang collected from 80 households contained 40.51% of moisture, 6.00% of salts, 3.25 % of crude fat, 10.30 % of crude ash, pH 4.79, 9.28ml of tillable acidity. 19.60% of reducing sugar, 179.51 mg/100g of amino nitrogen and 4.43% of total nitrogen. The volatiles of Kochujang were extracted by a steam-distillation under the reduced pressure and determined by gas chromatography-mass spectrometry (GC-MS). Total volatile components identified in the native Kochujang were 46 components, i. e., 30 components in neutral fraction, 8 components in phenolic fraction and 8 components in acidic fraction, respectively. But no components were detected basic fraction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.450-455
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• 2012

In this study, the nutritional components and antioxidant activities of boysenberry were investigated. The values of pH, soluble solids, and total acidity were 3.62, $13.436^{\circ}Brix$, and 1.15%, respectively. Hunter L, a, and b values were 20.14, 13.19, and 3.20, respectively. Proximate compositions were as follows: moisture 79.52%, crude protein 1.08%, crude lipid 0.73%, crude fiber 2.51%, ash 0.62%, and nitrogen free extract 15.54%. Mineral contents of boysenberry were K 219.30, P 46.25, and Ca 39.60 mg/100 g. Regarding amino acid contents, boysenberry was very rich in alanine 75.22 mg/100 g and deficient in cystine 2.83 mg/100 g. Free sugar compositions were as follows: glucose (6.91%) and fructose (5.88%). Contents of ascorbic acid and total phenolics were 79.52 mg/100 g and 39.20 mg GAE/g, respectively. The DPPH radical scavenging activity and reducing power of boysenberry extract were 89.11% and 1.31 (absorbance) at a concentration of 1.25 mg/mL, respectively. Therefore, boysenberry can be utilized as an effective source of functional food substances such as natural antioxidants.

• Korean Journal of Agricultural Science
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• v.27 no.2
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• pp.117-124
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• 2000

Three kinds of the mashes of 15%, 20% and 25% of boiled wax gourd containing 15% of sugar were fermented by yeast at $5{\sim}10^{\circ}C$ for 100 days. After fermentation, total sugar content of 15% mash was 7.3%, 20% mash 5.0% and 25% mash 4.0% respectively. Also, it revealed that in reducing sugar content, 15% mash was 4.5%, 20% mash 3.4% and 25% mash 4.0%, respectively. In protein content, 15% mash was 10.1mg/ml, 20% mash 13.9mg/ml, 25% mash 10.9mgl/ml, and in amino acid content, 15% mash was $0.27{\mu}mol/ml$, 20% mash $0.51{\mu}mol/ml$, and 25% mash $0.31{\mu}mol/ml$, each. In case of pH, 15% mash was 3.85, 20% mash 3.76, and 25% mash 3.51. In acidity, 15% mash was 0.34%, 20% mash 0.84%, and 25% mash 1.35%, respectively. In the number of yeast cell, 15% mash was 0.34%, 20% mash 0.84%, and 25% mash 1.35%, respectively. In the number of yeast cell, 15% mash was 6.30 logCFU/ml, 20% mash 6.85 logCFU/ml, and 25% mash 8.45logCFU/ml, respectively. In ethanol content, 15% mash was 11.4%, 20% mash 12,4%, and 25% mash 11.5%, respectively. Succinic acid content ranges from 1,128~1,385mg/l. In Acetic acid, 20% mash showed 2,806 mg/l and 25% mash 4,952 mg/l by acidification. Five-grade scoring test of sensory evaluation showed that in its taste degree, 15% mash was 3.26, 20% mash 3.00 and 25% mash 2.46, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.103-108
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• 2012

Nuruk is a fermented ingredient used for production of traditional Korean rice wine. In this study, quality characteristics of mixed-grain nuruk was made by brewing with different fungal strains was analyzed. Quality elements including enzyme activity and organic acids constituents were measured. The fermentation time of the nuruk did not make a significant difference in terms of its pH, but the acidity and amino acid content for nuruk made from a mixture of two fungal strains was higher than that seen with a single fungal strain. Overall, the enzyme activity for two fungal strain nuruk was higher than that observed for single fungal strain nuruk, with ${\alpha}$-amylase and acidic protease activity in the mixed strain nuruk observed to be more than twice that of the single strain. The major organic acids observed in the manufactured nuruk were identified as acetic, citric, formic, fumaric, lactic, malic and oxalic acids. The total amount of organic acids contained in the nuruk made with the two fungal strain was (2,116.3 mg%). The fungal strains used were A. kawachii SC60 nuruk (1,608.5 mg%) and A. oryzae RIB1353 nuruk (1,146.7 mg%).

• Food Science and Preservation
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• v.20 no.4
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• pp.467-474
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• 2013

This study demonstrated that the physiochemical properties and anti-oxidants activities of soy sauce with Oak mushroom (MK) and Astragalus memyranaceus (AK) improved in sensory acceptability and functionality during the ripening period of 30 days. The pH content was reduced and the total acidity content was increased with time. The total sugar of AK and MK was higher than traditional soy sauce (TK), and the changes in amino nitrogen of the AK increased dramatically from 0.50 to 0.98%. During the antioxidant experiments, the total polyphenol and flavonoid contents increased at a steady rate and studies showed that the DPPH free radical scavenging activities were higher in all treatments except in the traditional soy sauce. According to the results of this study, the antioxidant activities of the AK and MK were higher than the TK, while the preference for the AK and MK was higher than the TK. In conclusion, the AK could be used as a functional soy sauce.

• Food Science and Preservation
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• v.23 no.7
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• pp.1042-1049
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• 2016

This study was conducted to investigate and compare the characteristics of acetic acid fermentation in detoxified Rhus verniciflua vinegar (DRV) produced by different yeast strains. The DRVs were prepared by static acetic acid fermentation using six different yeast strains (Saccharomyces cerevisiae Fermivin, Pichia kudriavzerii N77-4, Hanseniaspora pountiae HP1-2, Candida tropicalis Y447, Wickerhamomyces anomalus N43-8, and Pichia kluyveri Frootzen). Alcohol content of the S. cerevisiae Fermivin fermented DRV was highest 16.07%. Among the yeast strain DRVs, there were significant differences in alcohol content, but all alcohol levels were 11%. Moreover, there were differences in pH and titratable acidity of the DRVs. The organic acid content of the DRVs ranged from 35.88 to 55.49 mg/mL and there were significant differences among the yeast strain DRVs. Essential free amino acids, particularly glutamic acid, alanine, leucine and valine, were detected in each of the 6 DRVs. Electronic nose analysis revealed that three different volatile chemical patterns were present in the 6 DRVs. The results indicate that yeast strains with different characteristics can produce vinegars with different characteristics.