• Journal of Practical Agriculture & Fisheries Research
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• v.18 no.1
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• pp.79-91
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• 2016

Quality factors which characterize 11 kinds of farm-manufactured apple Jangachi and commercial Jangachi, have been studied in order to provide a guideline to improve the quality and marketing strategy of farm-manufactured pickled apples. Moisture content ranged from 74% to 84% and 81% to 91% in Doenjang Jangachi and vinegar Jangachi, respectively; 38% to 64% in Kochujang Jangachi; 57% to 64% in radish Kochujang Jangachi. Moisture content was 89% in Doenjang Jangachi. Even though moisture content of apple Kochujang Jangachi indicated 48% which is lower than that of radish Jangachi, it was higher than that of a persimmon pickled in Kochujang (38%) and that of Japanese apricot Jangachi (49%). pH and titratable acidity, two indicators used to determine the appropriate ripening period of Jangachi, were pH 3.4~5.6, 0.03~0.14%, respectively. The pH ranged from 5.2 to 5.6 in radish Jangachi; 3.4 to 4.1 in Cucumber Jangachi. pH of persimmon Jangachi, Japanese apricot Jangachi and apple Jangachi showed 4.1, 3.5 and 4.1, respectively. Compared with the pH of traditional Jangachi (3.03~5.36), pH of all of the above Jangachi fall into an appropriate range. The brix of apple Jangachi (30%) was 12% to 18% higher than that of Kochujang radish Jangachi, but it was relatively lower than that of persimmon Jangachi (39%) and that of Japanese apricot Jangachi (49%). Salinity of Jangachi varied depending on which marinating material was used. Salinity in the descending order according to each marinating material demonstrated Kanjang (6% to 13%), Doenjang (7%), Kochujang (3% to 4%). Salinity of apple Jangachi was 3.28% which was relatively lower than that of commercial Jangachi which used either Kanjang or Doenjang as its marinating material. Chromaticity test shows that the brightness value of apple Jangachi (54.70) was similar to that of cucumber Jangachi (50.86, 56.02); the redness value and yellowness of apple Jangachi (16.21 and 26.78) were higher than the redness value (7.27 to 11.23) and the yellowness value (10.62 to 14.69) of radish Kochujang Jangachi. Sensory Characteristics value of apple Jangachi, along with radish and cucumber Jangachi in its color, odor and taste (7.00, 7.50, 7.00, respectively) placed high on the list implying higher preference. However, overall preference value of apple Jangachi was 6.83 which was lower than that of Japanese apricot Jangachi or that of radish Jangachi. The result can be explained by the tendency of people preferring crispy Jangachi and points out that the texture of apple Jangachi needs to be improved to gain popularity. Furthermore, for increased sales of apple Jangachi as a niche product, more rigorous market testing is required.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.253-259
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• 1996

To investigate the yeast florae in the traditional and commercial Kochujang, computer identification systems, Vitek, API kit and conventional identification methods were used. Yeast florae of each process were compared and their typical physiological characteristics were also tested. Various process intervals yielded 330 colonies, which resulted in 11 species 184 strains classified. They were identified into Candida glabrata C. guilliermondii. C. humicola. C. rugosa, C. zeylanoides, Cryptococcus uniguttulatus, Pichia farinosa, Rhodotorula glutinis, Saccharomyces cerevisiae and Zygosaccharomyces rouxii. The strains of Candida, Pichia, Saccharomyces and Zygosaccharomyces were existing in both processes. In case of commercial process, the maximum distribution of Z. rouxii and S. cerevisiae were 33% at 15 day fermentation and 13% at 21 day, respectively. The distribution of Candida spp. was gradually decreased throughtout the fermentation period from 40% to 10%. In the traditional process, the maximum distribution of Z. rouxii and S. cerevisiae were 53% after 3 months and 26% after 7 months, respectively, S. cerevisiae and Z. rouxii showed distintive growth pattern at the high concentration of glucose and sodium chloride and played important roles in both processes of fermentation. Physiological tests revealed that only two major yeasts. S. cerevisiae and Z. rouxii, showed vigorous carbon dioxide formation under the tested conditions.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.315-322
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• 2007

This study was carried out to investigate the functional activities of microorganisms isolated from kochujang, such as fibrinolytic, immunostimulating, and cytotoxical activities, and to apply these microorganisms to kochujang products. Ninety-one microbial strains with proteolytic activity were selected from 294 strains isolated from traditional and commercial kochujang. Three strains (TPP 0014, TPP 6013, and TPP 6015) with high fibrinolytic activity were tested for their immunostimulating and cytotoxical activities. For the assessment of macrophage activation, cytokines such as tumor necrosis factor, $interleukin-1{\alpha}$ and nitrogen oxide were measured with the murine macrophage cell line RAW 264.7. In addition, the cytotoxical activities of the three strains were examined by MTT assay on the colon cancer cell line SNU-C4 and normal cell line CHO-K1. Using an API identifying kit, two of the microbial strains (TPP 0014 and TPP 6015) were identified as Bacillus stearothermophilus and the other strain (TPP 6013) was identified as B. amyloliquefacience.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1177-1185
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• 2003

The contents of organic acids in traditional and modified fermented foods were compared, and propionic acid produced during fermentation was investigated. Organic acids in traditional and modified soy sauces were lactic acid, acetic acid, citric acid, formic acid, succinic acid and oxalic acid while propionic acid was found in traditional soy sauces only. Similarly, lactic acid, acetic acid, citric acid, oxalic acid, formic acid, succinic acid and propionic acid were found in traditional and modified soy paste. The organic acids in traditional and modified kochujang were citric acid, acetic acid, formic acid, lactic acid, malic acid, oxalic acid and succinic acid while propionic acid was not found in modified kochujang. The major organic acid in persimmon and commercial (fermented) vinegars was acetic acid. Propionic acid was uniquely found in persimmon vinegars. Also, content of tannic acid in persimmon vinegars was 366.9 ∼ 909.8 mg%.

• Journal of Food Hygiene and Safety
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• v.9 no.4
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• pp.221-228
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• 1994

The quantitative detection of ochratoxin A (OT-A) in the traditional fermented foods were investigated to develop the analytical procedures, Enzyme-Linked Immunosorbent Assay(ELISA) and Chemiluminescence Immunoassay(CIA). Products used were divided into two groups: the first was the home-made 13 Doenjang, 12 Kanjang, and 14 Gochujang; and the second the traditional commercial products, 17 Deonjang and 11 Kanjang, which collected throughout the country. The standard curve for the quantitative determination of OT-A showed that the sensitivities in ELISA and CIA were upto the level of 20 pg/assay, and that the OT-A recovery rates were appeared to be more than 90%. The residual OT-A in the home-made products were 7.1$\pm$3.7 ng/g for Deonjang, 2.1$\pm$4.1 ng/g Kanjang were found in the traditional commercial products. Residual OT-A in the home-made products was comparatively far less than that of the traditional commercial products. At heat stability test of OT-A in the traditional fermented foods was found to be stable even at 121$^{\circ}C$ for 120 min.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.759-765
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• 2007

This study was conducted to analyze the chemical properties of single.harvested pepper (YW211, YW213), and to investigate the change of kochujang quality by the addition of single-harvested peppers. Capsaicinoids content of YW211 was $271.65{\pm}25.10mg/100g$ and ASTA color value of YW213 was $212.71{\pm}2.38$, which were comparatively higher values than commercial red peppers. Mixed red pepper powder used for kochujang production were prepared with various mixing ratios of commercial red peppers (YY & GR) and single-harvested pepper (YW211 & YW213). Capsaicinoids content of YY, $3.98{\pm}0.24mg/100g$, was increased to $52.61{\pm}8.62mg/100g$ by mixing 30% YW211. ASTA color value of GR was $110.63{\pm}1.89$ and was increased to $130.01{\pm}1.31$ by mixing 30% YW213. The pH values of kochujang added YW211 or YW213 were slowly reduced and acidities were increased during fermentation; however, both values weren't statistically different. The contents of amino nitrogen increased until 60 days, and then decreased thereafter. Reducing sugars were increased considerably until 30 days, and reduced slowly after fermentation for 90 days.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.389-396
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• 2005

Physico-chemical properties of ssamjang prepared by industrial process were investigated. Overall experiments were planned by central composite design for five independent variables, kochujang mash aging period $(X_{1})$, doenjang aging period $(X_{2})$, doenjang content $(X_{3})$, sterilization temperature $(X_{4})$, and storage temperature $(X_{5})$. Storage period had no consistent effect on moisture content of ssamjang. Doenjang having longer aging period showed lower moisture content than that having shorter aging period. Titratable acidity and pH of ssamjang gradually increased and decreased with storage period, respectively, with pH of ssamjang significantly affected by aging period of doenjang and kochujang mashes, and sterilization and storage temperatures. Amino nitrogen contents of ssamjang increased during storage and were more affected by sterilization temperature than by aging period and content of doenjang, and storage temperature. Crude protein content of ssamjang irregularly changed during storage, and was slightly affected by content of doenjang.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.377-381
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• 2007

The aim of this study was to evaluate the microbial safety and quality changes of Korean sliced pork jerky, and to investigate these properties over 90 days and 28 days of storage at room temperature $(25^{\circ}C)$ and elevated temperature $(35^{\circ}C)$. Based on the microbial counts of pork jerky, mesophilic bacteria were detected at 2.50 log CFU/g at day 0. The mesophilic bacterial count did not change significantly for all samples, and coliform bacteria and Bacillus cereus were not detected in any samples during storage at either $25^{\circ}C\;or\;35^{\circ}C$. The following physicochemical qualities were also investigated: TBA value, Aw, and pH. In the case of $25^{\circ}C$ storage, the Aw of Korean sliced pork jerky was 0.72 at day 0, and was reduced to 0.58 after 90 days of storage. The TBA value increased as the storage time increased, and was 0.52 after 90 days of storage. The pH of all samples did not change significantly. In the case of $35^{\circ}C$ storage, the TBA, Aw, and pH values were not significantly different from those obtained during $25^{\circ}C$ storage. In addition, the sensory properties of all samples were not significantly different between storage at the two temperatures. In conclusion, these results suggest Korean sliced pork jerky could be used to study the development of commercial pork jerky.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.527-534
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• 1996

enistein (G), and daidzein (D), the major isoflavones, were analyzed in 14 varieties of Korean soybean and various processed soybean products by using high performance liquid chromatography. Isoflavone contents (G+D) were greatly variable among varieties ranged from 308.2 $\mu\textrm{g}$/g to 1,134.2 $\mu\textrm{g}$/g and highest in Danyopkong and Jinpumkong. Among hypocotyl, cotyledon and hull of soybean the concentration of the isoflavone (G+D) in the hypocotyl was highest ranged from 2,971.7 $\mu\textrm{g}$/g to 5,704.9 $\mu\textrm{g}$/g. The distributions of genistein and daidzein were also different in hypocotyl, cotyledon and hull. Higher ratio of daidzein to genistein (D/G) was found in the hypocotyl (4-12) compared to cotyledon and hull (0.1-4). Isoflavone (G+D) contents of soymilks (Sinpaldal#2, Eunhakong) prepared at 16 hour hydration were decreased to 1.1-1.2 times compared with that at 8 hour hydration. Commercial soymilks contained much lower isoflavone (G+D) than laboratory soymilks. Soybean curd (Eunhakong) prepared with MgCl$_2$ showed higher isoflavone (G+D) contents than that with CaSO$_4$. But these values of two different soybean curds made at laboratory were similar to those of 3 commercial curds. The concentration of the isoflavones in soybean sprout separated with 3 parts revealed highest in the head and lowest in the stem. Compared with non-fermented soybean foods the fermented soybean produfts, Kochujang and soybean paste, Duen Jang, showed very low contents of isoflavone (G+D),2.8-3.0 $\mu\textrm{g}$/ｇ, 35.9-63.6 $\mu\textrm{g}$/ｇrespectively.