• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.348-356
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• 2008

For the effective use of rainbow trout, the seasoned and dried rainbow trout slice (SR) was prepared and its characterization was compared with the commercial skipjack tuna (CSS) and pork products (CSP) by determining chemical components and sensory evaluation. The moisture content of SR, 20.5%, was lower, and the lipid content of SR, 7.5%, was higher than those of commercial products, CSS and CSP. The protein content of SR (41.4%) was higher than that of CSS (28.6%), but lower than that of CSP (50.1%). The water activity of SR was 0.654, which was lower than those of CSS and CSP, 0.724 and 0.771, respectively. According to the results, the color of SR was lower in lightness and redness and higher in browning index and ${\Delta}$E value than that of commercial products. The texture of SR was harder than that of CSS, but softer than that of CSP. According to the result of taste value, the taste of SR was stronger than that of CSP, while weaker than that of CSS. The mineral (Ca, P, and Fe), total amino acid contents, and the n-3/n-6 of SR showed significant levels in nutrition and health functional senses.

• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.312-318
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• 2018

We investigated the effect of postharvest treatments of calcium chloride, lysophosphatidyl ethanolamine (LPE) or 1-methylcyclopropene (1-MCP) on fruit quality during simulated marketing in Asian pear (Pyrus pyrifolia Nakai). 'Whangkeumbae' pear fruits were immersed in 0.25, 0.5 or 1.0% $CaCl_2$ solution with or without ultrasound (40kHz) at $25^{\circ}C$ for 3min followed by storage at $1^{\circ}C$ for 30 days simulated as abroad exportation. After simulated marketing at $25^{\circ}C$ and 80% relative humidity (RH) up for 10 days, quality parameters were evaluated. Results indicated that the ultrasound and $CaCl_2$ treatment had a synergic effect on keeping the green skin color which showed lower $a^*$ value. The combination treatment of ultrasound and 0.5% and 1.0% $CaCl_2$ significantly reduced internal browning disorders, although severe skin blemish disorder (20-23%) occurred in 1.0% $CaCl_2$ treatment. 'Wonhwang' pears were immersed in 1,000ppm LPE for 3 minutes or were fumigated in 1,000 ppb 1-MCP for 12 hours, respectively. The results of the fruit quality survey during the 21 days of distribution period are as follows. The 1-MCP treatment was maintained at a constant flesh firmness of 33N or higher during the distribution period. The LPE treated fruits had a lower physiological disorder index than the untreated group, but showed a relatively higher value than the 1-MCP treated group. In the case of 1-MCP treatment, the fruit respiration rate was significantly lower than of untreated control ($6.0mL{\cdot}kg^{-1}{\cdot}hr^{-1}$) during the simulaed marketing period. Consequently, it was expected that the postharvest treatments of 0.5% calcium chloride in pararell with ultrasound and 1-MCP fumigation can help to maintain Asian pear quality during distribution period.

• Food Science and Preservation
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• v.24 no.6
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• pp.734-745
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• 2017

The effects of combination treatment with sulfur dioxide generating pad ($SO_2$ pad) and modified atmosphere packaging (MAP) on grape quality were examined under simulated exporting condition and actual export to Los Angeles, USA. The 'Campbell Early' grape harvested in Hwaseong, Gyeonggi was precooled at $0^{\circ}C$, selected and packaged at $10^{\circ}C$, and stored at $0^{\circ}C$ for 30 days. The treatment was as follows: general export packaging (control), only $SO_2$ pad, combination of $SO_2$ pad and MAP (perforated polyethylene film, $SO_2$ pad+MA). In case of control and only $SO_2$ pad under simulated exporting condition, the grape quality changes with storage time were decrease in hardness and brush length, increase in stem browning, and increased in shattering rate. The treatment of $SO_2$ pad+MA was the most effective in preserving the grape quality since $SO_2$ concentration inside the package remained around 2.9 ppm by MA film. Grape exports from harvest to local distribution of the USA took 30 days, and only $SO_2$ pad+MA package showed no fungus, maintained brush length and rachis color, and was lowest at 4.0% of shattering rate since the concentration of $SO_2$ in the package was about 4.0 ppm. As a result, it was considered that the combination of $SO_2$ pad and MA was the most effective way to maintain freshness of grape during long-term marine transportation and extend the shelf-life in exporting countries.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.6
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• pp.862-868
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• 2005

Korean mountain ginseng roots were freeze-dried at $-70^{\circ}C$ and extracted by different extracting solution conditions to investigate chemical compositions of extracts. The soluble solid content of the extract from $7.04\~13.45\%\;and\;50\%$ EtOH and MeOH extracts were higher than those of other extracts. $100\%\;water\;and\;90\%$ EtOH extracts gave the highest Brix with $19.98\%$\;and\;19.65\%$, respectively. pH of the extracts were ranged from $5.82\~6.60$. Browning color at 470 nm of the extract were high value in 50$\%$ EtOH extract. In case of Hunter's color value, L value of extract was higher in $100\%$ water extract (21.28) than EtOH extract $(17.18\~21.02)$, a and b values of extract were the highest in $100\%$ water (-0.12) and $90\%$ MeOH extract (1.34). The contents of free sugars in the EtOH extract were increased with the ethanol concentration. Sucrose contents of $90\%$ EtOH and MeOH extracts were 6,159 mg/100 g and 5,238 mg/100 g. Major organic acids of the extract were citric and malic acids. Major free amino acids of the extract were L-arginine, L-proline, $\gamma$ -amino-n-butyric acid, alanine and aspartic acid. The highest ginsenoside content was shown to be about $10.50\%\;in\;90\%$ MeOH extract. Major minerals of extract were P, K, Na, Mg and Ca.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.386-391
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• 2009

To verify the possibility of manufacturing a germinated rough rice tea, germinated rough rice was roasted at 200, 220, and $250^{\circ}C$ for 10, 20, and 30 min. The treated rice powder was then put into tea bags and leached for 1, 3, and 5 min, after which their antioxidant, physicochemical, and sensory characteristics were compared. The total polyphenol content and 2,2'-Azino-bis-(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the germinated rough rice tea increased as the roasting temperature increased as well as in response to increased roasting and leaching times. Furthermore, the greater the roasting temperature, roasting time, and leaching time, the greater the increase in total soluble solid contents. Moreover, the turbidity and browning index of the germinated rice tea rose as the roasting temperature, roasting time, and leaching time increased. Additionally, the pH tended to decrease as the roasting temperature, roasting time, and leaching time increased. Evaluation of the sensory characteristics of the germinated rice tea revealed that the formation of a Maillard reaction product in the course of heating the rice added a unique flavor, which led to increase preference for the color, flavor, and taste, and therefore, the overall preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.594-600
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• 2009

Quality characteristics of white lotus leaf tea (LLT) fermented with or without mycelial Paecilomyces japonica were investigated. Extraction yield and browning index of hot water extract from non fermented and fermented LLTs were higher than those of ethanol extract (p<0.05). In all LLTs, nutritional components such as total free sugar, free amino acids and minerals of hot water extracts were higher than those of ethanol extracts except for total organic acids (p<0.05). Contents of total free sugar and organic acids were markedly increased through fermentation process of mycelial Paecilomyces japonica. in the same solvent extracts (p<0.05). Contents of most taste components of fermented LLT were increased by mycelial solid fermentation (p<0.05), but total free amino acids of two extracts were decreased in the range of $37.1{\sim}67.2%$ as compared to non-fermented LLT. Fifty-nine volatile compounds were identified by GC and GC-MS, including 11 aldehydes, 14 alcohols, 11 ketones, 11 hydrocarbones and 12 acids. Aldehyde and ketone compounds were more identified in fermented LLT than in non-fermented LLT being abundant alcohol compounds by simultaneous steam distillation and extraction. The most abundant compounds of LLT identified in this study were curcumene followed by 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol and cyclohexen. Main compounds of fermented LLT were 2,6-bis(1,1-dimethylethyl)-4-methyl-phenol, butanoic acid, furfural, benzaldehyde, hexanoic acid and 2(3H)-furanone.

• Korean Journal of Medicinal Crop Science
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• v.4 no.1
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• pp.78-85
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• 1996

The effects of growth regulators, sucrose and gelling agents were investigated to increase the efficiency of the callus growth and plant regenerarion in tissue culture of Angelica koreana Max. The fresh weight and dry weight of subcultured callus was highest in MS medium supplemented with 1 mg/l 2,4-D. Callus growth was excellent in 2% sucrose, but it was inhibited in propotion to sucrose content. Effect of gelling agents on callus growth was highest on 1.2% agar and 0.4% Gelrite medium, respectively. The browning of callus was protected on the media supplemented with 10 mg/l ABA and 5 or 10 mg/l $AgNO_3$. In the callus induction and growth from the peduncle of immature inflorescence, 2,4-D was more effective than NAA, and the frequency of callus induction was highest as 81.7% in 2 mg/l 2,4-D. Plant was not regenerated from the callus derived from young leaf. Somatic embryos were developed from the surface of callus drived from the peduncle of immature inflorescence in the medium containing 0.5 mg/l 2,4-D, 1 mg/l kinetin, 5 mg/l ABA and 5 mg/l $AgNO_3$. Plants were developed from the matured somatic embryos in the medium supplemented with 0.2 mg/l 2,4-D and 1 mg/l kinetin.

• Korean Journal of Food Science and Technology
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• v.6 no.1
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• pp.24-29
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• 1974

Deep fried instant noodles, biscuits, and cookies were prepared, using the same beef tallow as their fat ingredient. In addition to wheat flour and beef tallow, the common and major ingredients, the deep fried instant noodle contained 1.5% salt before frying, the biscuits 20.0% sucrose and 10.0% nonfat milk solid before baking, and the cookies 20.0% sucrose before baking. The three products and a portion of beef tallow, which was to be used as control, were stored in an incubator at $47.0{\pm}1.5^{\circ}C$. The peroxide value and the free fatty acid value of the control and the extracted fat were determined regularly during the storage period. The fat incorporated in the biscuits exhibited far greater stability to rancidity development than that of the control with regard to both peroxide value and free fatty acid value development. However, the fat incorporated in the deep fried instant noodles and the cookies showed much poorer stability than that of the control. Factors like a deep frying process and/or the presence of a significant amount of salt in the deep fried instant noodles appeared to promote the rancidity development of the fat incorporated in the product. On the other hand, Maillard type browning reaction products in the biscuits seemed to retard effectively the rancidity development of the fat incorporated in the product.

• Horticultural Science & Technology
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• v.34 no.1
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• pp.94-101
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• 2016

The purpose of this study was to establish postharvest management techniques including a temperature pre-conditioning protocol for maintaining fruit quality in newly developed early-season Korean pear cultivar 'Hanareum' (Pyrus pyrifolia Nakai). The fruits were treated with three different pre-conditioning temperatures (21, 25, or $29^{\circ}C$) for 4 days according to the harvest time (103 or 110 days after full bloom, DAFB). The percent weight loss was relatively low in the fruits subjected to low pre-conditioning temperature regardless of harvest time. The firmness of the fruits treated with pre-conditioning at $21^{\circ}C$ remained high during 20 days of simulated marketing at $25^{\circ}C$, although all treated fruits showed a general decline of firmness with extended time of simulated marketing. These fruits also showed higher appearance and a lower incidence of mealiness disorder symptoms. During the experimental periods, the production of ethylene was lower in the fruits pre-conditioned at $21^{\circ}C$ in comparison with those of treated at 25 and $29^{\circ}C$. High respiration rates were obvious in the fruits pre-conditioned at high temperature ($29^{\circ}C$), especially in the optimum-harvested fruits, where respiration was approximately two times higher than that of fruits exposed to $21^{\circ}C$ during pre-conditioning. However, the respiration rate was similar during simulated marketing at $25^{\circ}C$ regardless of harvest time. These results demonstrated that temperature pre-conditioning at $21^{\circ}C$ is a simple and effective postharvest technique for summer harvested Korean pear cultivars including 'Hanareum'.

• Food Science and Preservation
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• v.19 no.4
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• pp.560-568
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• 2012

Four dimensional response surface methodology was used to monitor the extraction conditions and predict the optimum extraction conditions on physicochemical properties of Liriope platyphylla. Maximum yield of total soluble solid was 66.02% into range of 35.06~65.70%, and maximum extraction conditions were 16.86 mL/g in ratio of solvent to sample, $99.55^{\circ}C$ in extraction temperature and 3.20 hr in extraction time. Maximum extraction conditions of total phenolics were 18.78 mL/g, $97.09^{\circ}C$ and 3.71 hr. Maximum content of crude saponin was 6.51% into range of 2.22~6.21 %, and maximum extraction conditions were 21.33 mL/g, $95.49^{\circ}C$ and 3.00 hr. Maximum content of reducing sugar was 6.75% into range of 2.43~6.51%, and maximum extraction conditions were 22.93 mL/g, $89.64^{\circ}C$ and 3.75 hr. Electron donating ability was maximized in 16.74 mL/g, $99.63^{\circ}C$ and 3.16 hr. The range of optimum conditions gained by the superimposed four dimensional response surfaces on total soluble solid, crude saponin and reducing sugar of Liriope platyphylla was 15~23 mL/g, 92~$100^{\circ}C$ and 2.4~5.0 hr. And total soluble solid, total phenolics, crude saponin, reducing sugar, browning color intensity and electron donating ability at the given conditions(20 mL/g, $100^{\circ}C$, 3 hr) within the range of optimum conditions were 65.75%, 1.30 mg/g, 6.33%, 5.93%, 0.11 and 10.52%, respectively.