• Food Science and Preservation
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• v.17 no.6
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• pp.814-819
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• 2010

We investigated quality changes in dumpling shells prepared using various concentrations of Enteromorpha intestinalis powder(EIP). Dumpling shells were prepared by addition of 0%, 3%, 5%, 7%, and 9%(all w/w) EIP to the flour used in the basic formulation. The gelatinization temperature of the EIP-wheat flour composite increased whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min, and maximum viscosity, all fell with increasing EIP content, as measured by amylography. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of EIP. All of cooked weight, cooked volume, and water absorption of dumpling shells prepared with EIP were significantly greater than control values. In terms of textural characteristics, addition of EIP increased hardness, springiness, and chewiness, but decreased adhesiveness and cohesiveness. Sensory evaluation showed that dumpling shells prepared with 5% (w/w) EIP were preferred.

• Food Science and Preservation
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• v.20 no.2
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• pp.215-221
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• 2013

The objective of this study was to evaluate the changes in the physicochemical and microbiological characteristics of pork loin meat through microwave treatment. The microwave treatment was divided into two groups: continuing microwave treatment (CW) and holding microwave treatment (HW). The microwave treatment resulted in a whiter color (L value) and affected the a, b value. The initial pH was 5.51~5.74, but it increased to 6.32~6.51 when the pork loin samples were stored for three days. During storage for 14 days, the pH changes were not significantly different (p>0.05). The thiobarbituric-acid values of all the pork loin samples increased along with the storage period, and decreased with increasing microwave dose. The volatile basic nitrogen (VBN) content of the control was higher than those of the other samples, and the VBN content decreased along with the microwave dose. The total plate counts of the pork loin samples decreased with increasing microwave dose. The study results indicated that T2 (100 W, HW) is most effective for the safety of pork loin meat without decreasing the meat's physicochemical and microbiological characteristics.

• Food Science and Preservation
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• v.23 no.7
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• pp.953-959
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• 2016

The quality characteristics and processing of rice cake (Backsulgi) with rice flour containing Lactobacillus plantarum CGKW3 by spray-drying (LP-B) were investigated. The LP-B was applied at ratios of 10, 20, and 30 (w/w), and the moisture contents and pH were 33.39%~36.70% and 5.81~5.46, respectively. The L value of LP-B increased as the rice flour decreased, while the a and b value increased as the LP-B increased. The texture profiles showed that Backsulgi prepared with LP-B mixture had higher hardness, cohesiveness, springiness and chewiness than 100% rice flour. The pH of LP-B Backsulgi (LP-B20 and LP-B30) did not differ during 6 days at room temperature. The total bacteria in Backsulgi prepared LP-B20 and LP-B30 Backsulgi was $10^4CFU/g$ after 2 days of storage at room temperature. The shelf life of Backsulgi prepared with LP-B20 and LP-B30 were extended by about 2 days when compared with the control at room temperature. Sensory evaluation showed that Backsulgi without LP-B20 had higher scores in terms of appearance, color, flavor, taste, texture, hardness and overall acceptability than Backsulgi without 100% rice flour. In conclusion, the results demonstrate that LP-B20 may prove quite useful as a Backsulgi flour with desirable properties.

• Korean Journal of Plant Resources
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• v.18 no.1
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• pp.71-77
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• 2005

This study was carried out to investigate the utilization of pruned branch of a peach tree as natural dyeing material. The dyestuff was extracted from pruned branch of a peach tree. we examined the dyeing ability on silk and cotton fabrics. The surface color of silk fabrics differed depending on mordants. E values in treatments of mordants ranged from 11.63 to 30.86 as compared to non-treatment. Dyeing properties of cotton fabrics were improved with a treatment of sulfate of iron as compared with of non-treatment. The values a increased when the slaked lime and sodium hydroxide were used as mordants, while the values b increased when copper sulfate, alum and apple vinegar were used. We investigated the surface colors of silk and cotton fabrics after washing three times. In general, the surface colors of silk and cotton fabrics between the treatments of all mordants and non-treatment were diminished by the washing. We also investigated the surface colors of silk and cotton fabrics when those were washed and treated by the light after soaking those into various pH solutions. The surface colors of silk and cotton fabrics were considerably preserved by the washing, the light and pH concentration. In conclusion, our results suggest that the dyestuffs from pruning branch of a peach tree would be useful as a natural dyeing material using the optimized conditions for silk and cotton dyeing.

• Korean Journal of Plant Resources
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• v.16 no.3
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• pp.187-193
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• 2003

To determine the properties for juice preperation of Black Omija (Schizandra nigra Max.) and Omija (Schizandra chinensis), yield of extraction, chromaticity and lightness, pH and soluble solid of the extract were investigated. The rate of extract yield from Schizandra nigra was highest when extracted for 3 hours at 80$^{\circ}C$ in 20％ ethanol solution. For the desirable chromaticity coordinates, the optimum extraction time and temperature of Schizandra nigra extract were 3 hours at 80$^{\circ}C$. The lightness of the extract was low of the value when extraction time and temperature was long and high. The sugar content of the extract of S. nigra was 2.0­2.6％ Brix, lower than that of S. chinensis, but the difference was insignificant. The pH of the extract from S. nigra was 0.1­0.2 higher than that of S. chinensis. Although the pH of the extract from S. nigra was a little low when extracted by water, the pH range was enough to maintain the stability of color of extract from the S. chinensis.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.597-602
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• 2005

Quality factors of emulsified ginseng drink were determined during storage at various temperatures, and its shelf-life was predicted based on changes in emulsion stability, acidify, viscosity, and yellowness. Viscosity was highly dependent on storage temperature. Emulsion stability changed rapidly during early storage period (1st step), then slowly thereafter (2nd step). $Q_{10}$ values of emulsion stability were 2.50 and 1.38 for 1st and 2nd steps, respectively. Viscosity, acidity, and yellowness showed $Q_{10}$ values of 3.45, 1.77, and 1.99, respectively. Although $Q_{10}$ value of 2 has been generally used to predict shelf stability of food materials, our results suggest adopting same $Q_{10}$ value to predict shelf stability of emulsified ginseng drink is not appropriate.

• Korean Journal of Food Science and Technology
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• v.38 no.2
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• pp.188-196
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• 2006

Changes in physicochemical characteristics and functional components content of saengsik, uncooked food, were investigated to find efficient drying methods, one of important manufacturing process of saengsik. No changes in proximate compositions of all samples were observed during hot-air drying at 50, 55, and $60^{\circ}C$ and freeze-drying. Colors of carrot, Lentinus edodes, and sea mustard did not change, while a value of cabbage, L, a, and b values of Agaricus bisporos, and a value of laver changed slightly by hot-air drying at all temperatures and freeze-drying. Dietary fiber content increased by hot-air drying but not by freeze-drying. Reductions in vitamin C and ${\beta}-carotene$ contents of carrot, cabbage, sea mustard, and laver were higher by hot-air drying than by freeze-drying. Contents of total phenolics and lectin of L. edodes and A. bisporos were not affected by hot-air drying and freeze-drying. Contents of pectin, alginic acid, and porphyran in sea mustard and laver increased by hot-air drying.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1511-1517
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• 1999

Effects of washing methods using electrolyzed acid water on lettuce(Lactuca sativa) and quality changes during storage were investigated. The multi-stage immersion treated 3 times in 2 min showed more effective than others to remove microorganisms. Total count of lettuce after immersion in electrolyzed acid water was decreased to 1/100-1/300 of $5.8\;{\times}\;l0^5CFU/g$ of non-immersed lettuce and $2.3\;{\times}\;l0^5CFU/g$ of tap water immersed lettuce. Also coliforms was significantly decreased to 1/3,000 of $3.1\;{\times}\;10^3CFU/g$ after electrolyzed acid water washing. However, microbial levels of electrolyzed acid water treated one became to be similar to those of non-treated lettuce after 3 days of storage at $10^{\circ}C$. The color values of L and b of lettuce treated with electrolyzed acid water were somewhat higher than those of others. Though chlorophyll content of lettuce just after immersion in electrolyzed acid water was 9% lower than those of non-treated one, the content was decreased to the same level of other treatments during storage. Decaying ratio showed the lowest value in lettuce immersed in electrolyzed acid water until 6 days of storage. The sensory tests for overall acceptability and appearance of lettuce immersed in electrolyzed acid water showed higher than those of others until $3{\sim}6$ days of storage.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.181-186
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• 2000

This study was conducted to investigate various components and aflatoxin of sigumjang during fermentation time. The contents of moisture were decreased during fermentation time. The contents of protein, fat and ash were $19.8{\sim}20.8%,\;1.3{\sim}1.6%$ and $3.1{\sim}3.2%$, respectively. The pH was gradually acidized. The result of measurement of surface color showed: L-value, $29.45{\sim}30.94\;a-value,\;+3.01{\sim}+3.63;\;b-value,\;+5.39{\sim}+6.34$. Aflatoxin was not detected during fermentation. Among 81 kinds of flavor components identified in sigumjang, esters was most in number followed by acids, aldehydes, alcohols and phenols.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.272-279
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• 2003

To determine optimal fermentation period of wild vegetables mixed with black sugar without microorganisms during plant extract fermentation food processing, changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period were investigated. pH and $^{\circ}Bx$ of fermented broths decreased gradually during fermentation period. Except persimmon leaf, viscosity of fermented broths of wild vegetables decreased after 3 months fermentation period. Amylase activity increased to $167{\sim}800%$ of its initial level after 6 months fermentation period, and invertase activity decreased by $60{\sim}170$ units after 1 month fermentation. No significant level of cellulase activity was observed. In the sensory evaluation test, inherent flavors and tastes of the wild vegetable decreased during the fermentation period, while those of others gradually increased. Overall acceptability was the highest after 3 months fermentation. Content of total phenolic compounds and electron-donating ability were highest after 3 to 4 months fermentation period, and decreased thereafter. Except Mugwort, tyrosinase inhibitory activity was found in all fermented broths. SOD-like activities were $23.0{\sim}25.1$ and $27.0{\sim}29.2%$ in fermentation broths of acacia flower and persimmon leaf, respectively, and were maintained throughout the fermentation period. Based on these results, fermentation period of 3 to 4 months was determined to be appropriate for plant extract fermentation food processing.