• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.487-494
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• 1995

To assay the quality of anchovy sauce, 10 kinds of commercial anchovy sauce(CAS) were purchased from markets and traditional anchovy sauce(TAS) were prepared. And their physicochemical-microbial characteristics were compared. The compositions of CAS were as followed; pH $5.5{\sim}5.7$, salinity $21.0{\sim}23.2%$, VBN $92.8{\sim}305.4\;mg/100g$, total nitrogen $928.0{\sim}1870.9\;mg%$, amino-nitrogen $338.6{\sim}680.3\;mg%$, and acidity $11.58{\sim}24.58\;ml$. The CAS was lower in pH, smaller in contents of VBN, total-N, amino-N and larger in contents of moisture, salinity than TAS. In Hunter values, CAS was generally lower in L, b values whereas higher in a and ${\Delta}E$ values than TAS. Viable cell counts on 0% NaCl-medium of CAS and TAS were $6.4{\times}10^1{\sim}3.0{\times}10^5\;and\;8.7{\times}10^4$, and those on 2.5% NaCl-medium were $0.8{\times}10^2{\sim}2.2{\times}10^5\;and\;1.6{\times}10^4{\sim}4.5{\times}10^5$, respectively. These viable cell counts in CAS and TAS were gradually decreased according to storage time. In composition of extractives, total free amino acid contents of CAS and TAS were $5498.5{\sim}12123.8\;mg%$, 12797.9 mg%, and these contents were gradually decreased during storage. The major amino acids were found glutamic acid, alanine and leucine in CAS, and alanine, glutamic acid, leucine and valine in TAS. Also contents of hypoxanthine, TMAO, TMA in CAS and TAS were shown $86.4{\sim}161.2\;mg%,\;51.6{\sim}99.2\;mg%,\;23.2{\sim}42.9\;mg%$ and 103.7 mg%, 128.8 mg%, 55.8 mg%, respectively. We may conclude from the results of present experiments that parts of tested CAS were somewhat putrefied and there was a great difference in the quality compared with TAS, whereas TAS maintained good conditions for preserving the quality until storage 2 years.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.134-141
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• 2005

To characterize genotypic and phenotypic traits of Staphylococcus aureus isolates (n = 86) from lettuces and raw milk, major virulence-associated genes and antibiotic susceptibility were detected using PCR-based methods and disk diffusion method, respectively. All isolates possessed coagulase gene and showed five polymorphism types [500 bp (2.4%), 580 bp (17.4%), 660 bp (61.6%), 740 bp (17.4%), and 820 bp (1.2%)] due to variable numbers of tandem repeats present within the gene. Two or three different loci of hemolysin gene family were dominant in isolates, 47 of which (55%) possessed combination of hla/hld/hlg-2 genes as the most prevalent types. Among enterotoxin-encoding genes, sea was detected from 32 isolates (37%), sed from 1 isolate (1%), and sea and sed genes were co-detected from 4 isolates (5%), whereas seb, sec, and tsst-1 genes were not detected. All isolates were susceptible to ciprofloxacin, trimethoprim/sulfamethoxazole, oxacillin, and vancomycin, 85 isolates (99%) to penicillin G, 54 isolates (63%) to chloramphenicol, 51 isolates (59%) to erythromycin, and 7 isolates (8%) to clindamycin. Among resistant isolates, seven displayed multiantibiotic-resistance against two different antibiotics.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.100-106
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• 2001

The objective of this study was to improve the shelf-life of kimchi by freeze drying. Kimchi was freeze dried and stored at $0^{\circ}C$, $5^{\circ}C$ and $28^{\circ}C$ for 60 days. It was reconstituted with water at an interval of ten days and number of total lactic acid bacteria(LAB), sensory properties and shape/color were observed. The results were as follows: (1) Number of total LAB of sample stored at $0^{\circ}C$ or $5^{\circ}C$ for 60 days decreased gradually and the value of 10 day-sample and 30 day-sample was significantly different from the value of 0 day-sample and 20 day-sample, respectively (p<0.05). Number of total LAB of sample stored at $28^{\circ}C$ decreased more rapidly in comparison with that of sample stored at $0^{\circ}C\;or\;5^{\circ}C$. (2) Overall acceptability, taste, moistness and chewiness of freeze dried/reconstituted kimchi slightly decreased by freeze drying. However, acceptability of freeze dried/reconstituted kimchi was relatively good. (3) Overall acceptability of freeze dried/10 days-stored/reconstituted sample was slightly lower than that of reference sample (not-freeze dried sample). Overall acceptability of sample stored at $28^{\circ}C$ for 50 days decreased substantially in comparison with sample stored at $28^{\circ}C$ for 10 day. (4) In case of freeze dried/stored samples, sensory properties of sample stored at $5^{\circ}C$ for 60 days were not different from those of reference(sample stored at $0^{\circ}C$). Overall acceptability, taste, texture and crispness of sample stored at $28^{\circ}C$ started to decrease after 10 days. Odor and color of sample stored at $28^{\circ}C$ were changed after 50 days and 60 days, respectively.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.200-204
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• 2001

Persimmon (Diospyros kaki. cv. Fuyu) fruits were packaged under different conditions, and then stored at $0^{\circ}C$ for 21 weeks. The tried packages were heat-sealed bag of one fruit, heat-sealed bag of five fruits, and tie-sealed bag of five fruits, which used films of three different thickness (0.03 ㎜, 0.05 ㎜ and 0.06 ㎜). Throughout the storage, package free volume, package atmosphere and quality were measured. Package free volume decreased with time with higher rate for heat-sealed bags, in which close contact between fruit and the film was eventually reached in longer storage. However, tie-sealed bags maintained the levels of stabilized free volume. The rate of free volume decrease was faster with thinner film and larger bag size for the packs sealed by the same method. Package atmosphere covered $O_2$ concentration of $1.1{\sim}17.1%$ and $CO_2$ concentration of $1.1{\sim}8.3%$, $O_2$ concentration decreased during storage, whereas $CO_2$ increased. Thinner film package created the internal atmosphere of higher $O_2$ and lower $CO_2$ concentrations. Tie-sealed bags of 5 fruits in the films of 0.05 mm and 0.06 mm thickness maintained the equilibrated package atmosphere of $1.1{\sim}3.0%\;O_2$ and $4.0{\sim}5.5%\;CO_2$, which preserved the fruits best in terms of firmness and less physiological changes of flesh browning and peel browning. At five fruit heat-sealed bag in the films of 0.06 mm thickness with $CO_2\;8.3%$, flesh browning occurred at a high rate, whereas all treatments in the film of 0.03 mm thickness with high $O_2$ and relatively low $CO_2$ contents, flesh and peel browning rates were high.

• Journal of Plant Biotechnology
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• v.33 no.3
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• pp.171-184
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• 2006

According to ISAAA report, the global area of genetically modified (GM) crops increased more than 50 fold during the ten-year period from 1996 to 2005 with a sustained double-digit growth rate of 10%. This biotechnology adoption is one of the highest rates of technology adoption in agriculture history and this phenomenon indicates that the industrial value of the GM crops is highly perspective. In addition, the year 2010, 60% of cereal seeds in the global market would be GM or biotechnology related seeds so that the GM crop regards as the second green revolution that could provide a huge impact to food and agriculture. Nevertheless, there has not been any GM variety ever successfully commercialized in Korea and even none of the GM crops has ever been approved for safety testing by risk assessment. This seems that Korean agriculture industry might be indeed lost in the war of future seed market. However, lots of evidence show that Korean scientists have established advanced technologies and protocols to develop GM crops for last 20 years. Actually there have been many cases of successful transformation of crops that were previously known very difficult in transforming. Therefore, Korean agbiotechnology arena firmly holds an infrastructure for developing GM crops with a superior technology. Then what were the problems? Why has even a single GM crop not been commercialized in Korea? The tardiness shown by business in adopting the GM crop is caused by many factors: academical weakness, poor research funding, short knowledge of risk assessment, public concern, no successful experience, lack of professional leaders on GM variety development, lack of systems toward industrialization and inappropriate target transgenes from the beginning. In order to catch up in the race for the new green industry, each one of us in private sectors alongside academia and national research institutes needs to focus altogether on what can be done best in terms of choosing crops, investing fund and establishing a road map for commercialization of GM crops.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.316-323
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• 1996

Flavor components in mash of Takju prepared by different raw materials such as nonglutinous rice, glutinous rice, barley and wheat flour were detected by GC and GC-MS method using non-polar column. Seven alcohols, 15 esters, 10 organic acids, 1 aldehyde, 4 benzenes, 3 phenols, 8 alkans, 2 ketones and 5 others were found in takju after 16 day of fermentation. takju by wheat flour had the most various components of volatile flavor. Treatment with addition starter had less flavor component than that without addition starter in takju by nonglutinous rice. Nine kinds of flavor components including acetic acid ethyl ester, 3- methyl-1-butanol, acetic acid, ethyl benzene, acetic acid 3-methyl butyl ester, 2-phenylethanol, 2,6-di-tert-butyl-4-methyl phenol. plumbagic acid and 1,2-benzenedicarboxylic acid dibutyl ester were commonly detected in all the treatments. Especially, 2,4,0-trimethyl-1,3-benzenediamine was isolated in takju that was made of nonglutinous rice without addition starter. Diethyl sulfide, 4-methoxy benzaldehyde, docosane and 2-methyl propyl octadecanoic acid were isolated from takju by nonglutinous rice with addition starter. Propionic acid ethyl ester, acetic acid butyl ester, 2-methyl butane and 3-methyl pentane were isolated from takju glutinous rice. 2-Hydroxy-4-methyl pentanoic acid and 2-methyl tridecane were isolated from akju by barley 3-(Methylthio)-1-propanol. hexanoic acid ethyl ester, butanoic acid monomethyl ester, tridecanoic acid, ethyl tetramethyl cyclopentadiene and 1,5-diaza-2,9-diketocyclotetradecane were isolated from takju by wheat flour. Major volatile flavor components were acetic acid ethyl ester, 3-methyl-1-butanol, acetic acid and 2-phenylethanol.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.330-336
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• 1996

Quality characteristics of mash of takju prepared by different raw materials such at nonglutinous rice. glutinous rice, barley and wheat flour were investigated during fermentation. At the beginning stage of fermentation, ethanol content was in the range of $0{\sim}1.2%$ but it was increased to $9.8{\sim}11.6%$ after 16 day of fermentation. takju that was made of nonglutious rice with starter showed higher ethanol content than any other treatment. At the first stage, pH of takju that was made of nonglutinous rice without starter was 6.57 while other sample showed pH $5.04{\sim}5.80.$ There was no significant difference in pH value between treatments after 2 day of fermentation. Total acid was increased rapidly at the first stage of fermentation, and increased slowly after 2 day of fermentation. Takju that was made of nonglutious rice without of fermentation, and increased slowly after 2 day of fermentation. Takju that was made of nonglutious rice without addition starer showed higher total acid content than the other teratments. Total sugar contents were $19.18{\sim}20.23%$ at the beginning of fermentation, and decreased to $5.21{\sim}14.03%$ after 2-4 days of fermentation. Takju that was made of wheat flour showed higher value of total sugar during the fermentation. Reducing sugar contents of takju decreased with fermentation progressing to $0.2{\sim}0.5%$ after 16 day if fermentation. L value decreased during the fermentation. period and that of takju that was made of barley had lowest L value among the treatment. Alcohols, such as n-propanol ($nd{\sim}0.05\;mg/ml$), iso-butanol (0.02), iso-amyl alcohol ($nd{\sim}0.13$), n-hexanol ($nd{\sim}0.17$), n-heptanol ($nd{\sim}0.09$), and phenylethanol ($nd{\sim}0.02$) were detected. There were no alcohols detected at the beginning of fermentation, but their contents were increased during fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1274-1283
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• 2005

The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1182-1187
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• 2005

This study was designed to investigate the supplementary effects of Lentinus edodes which were harvested at different time period and part on acetylcholine content and its related enzyme activities in the brain of diabetic mouse model (KK mouse). We fed mice with standard diet (Control diet; CON) or 4 different kinds of experimental diets (DGC: on time harvested, cap of Dong Go; DGS: on time harvested, stipe of Dong Go; HSC: late harvested, cap of Hyang Sin: HSS: late harvested, stipe of Hyang Sin) to KK mouse for 8 weeks. Neurotransmitter such as acetylcholine contents, acetylcholinesterase activities, monoamine oxidase-B ac-tivities and lipid peroxide contents in the brain were measured. The results showed that acetylcholine content was significantly higher in DGC and HSC groups than CON group. The activities of acetylcholinesterase and monoamine oxidase-B enzyme were significantly inhibited in the brain of DGC and HSC groups compared with CON group. Lipid peroxide content was lower in DGC group than CON group. These results suggested that the cap of Lentinus edodes which were harvested on time and late time contain increased acetylcholine content and decreased acetylcholinesterase activities, monoamine oxidase-B activities and lipid peroxide contents. Thus the cap of Lentinus edodes which were harvested at different time periods may play an effective role in enhancing cognitive function.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1246-1250
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• 2005

This study was carried out to analyze the components of the stem of bush clover, Lespedeza bicolor to obtain basic data on the studies of the physiological function and a possibility of utilizing L. bicolor. General components of L. bicolor were 82.35$\%$ carbohydrate, 13.38$\%$ moisture, 2.80$\%$ crude protein, 0.86$\%$ crude ash and 0.61$\%$ crude fat. The content of reducing sugar was 147.58 mg/100 g. The total amount of free sugar was 52.4 mg/100 g that was composed of 31.0 mg/100 g fructose, 16.7 mg/100 g glucose and 4.7 mg/100 g sucrose. In the results of mineral analysis, the content of Ca was the highest (472.97 mg/100 g) and followed by 206.70mg/100 g of K. The total amount of hydrolyzed amino acid was 148.95 mg/100 g that consist of 31.74 mg/100g of essential amino acid and 117.24 mg/100 g of non-essential amino acid. Total free amino acids were contained 106.39 mg/100 g that was composed of 8.41 mg/100 g essential amino acids and 97.98 mg/100 g the non-essential, and proline (62.92 mg/100 g) was the highest that account for 59.8$\%$ of total free amino acids. Total content of amino acid derivatives was 30.01 mg/100g and that of $\gamma$ -aminoisobutyric acid was the highest as 12.57 mg/100 g among them.