• Korean journal of food and cookery science
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• v.1 no.1
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• pp.74-81
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• 1985

For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheometer and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct :fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed-the highest score in juciness and the microwave baking method stowed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant difference among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iron baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the micro-wave baking method.

• Food Science and Preservation
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• v.23 no.4
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• pp.591-598
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• 2016

The purpose of this study was to screen desirable yeast strains for alcoholic fermentation of tomato paste without sugar addition. The moisture, crude protein, crude fat, ash, and soluble nitrogen contents of the tomato paste ($25^{\circ}Brix$) were found to be 67.33%, 1.90%, 0.03%, 0.02%, and 30.72%, respectively. Free sugars found in the paste were fructose and glucose. Most abundant free amino acids of the paste were glutamic, aspartic, and ${\gamma}$-aminobutyric acids. Total seven yeast strains (Saccharomyces cerevisiae KDH (TWA), S. cerevisiae Lalvin ICVD-47 (TWB), S. cerevisiae Lalvin RC-212 (TWC), S. cerevisiae Lalvin K1-V1116 (TWD), S. bayanus Lalvin EC-1118 (TWE), S. cerevisiae Enoferm (TWF), and S. cerevisiae DJ97(KCTC8842P) (TWG)) were tasted for alcohol fermentation of the tomato paste. The highest alcohol content (8.2%) and the lowest residual sugar content ($13.25^{\circ}Brix$) were observed in the tomato paste fermented using the S. cerevisiae Lalvin ICVD-47 strain (TWB) after 3 day and 4 day of fermentation, respectively. Sugar and reducing sugar contents, and pH of the tomato paste were not remarkably affected by the difference in yeast strains used, showing $13.25{\sim}13.45^{\circ}Brix$, 28.37~28.48 mg/mL, and 4.43~4.54, respectively, after 4 day of fermentation. Color and total acid content were significantly affected by the types of yeast strains and fermentation time, but the numerical changes were negligible. These results indicate that TWB would be the suitable strain for alcoholic fermentatiom of tomato paste based on its highest alcohol production and the lowest residual sugar content produced during fermentation.

• Korean Journal of Agricultural Science
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• v.26 no.1
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• pp.77-83
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• 1999

The populations of microorganisms adhered on rice straws which had been ricked in the fields around Chungchong areas during the winter season from February to March in 1998 were investigated. The number of mesophilic bacteria including bacilli was generally high in the middle part of straw. And it appeared to be higher in the samples from rural areas than those from suburb. Thermophilic bacteria and actinomycetes were rarely to be detected in most samples. Coliform bacteria were detected in a few samples which collected from Kwanpyong-dong of Taejon-city, Jangpyong-meun and Jungsan-meun of Chongyang-koon, indicating that these areas were contaminated by sewage and livestock wastes. Following the fermentation of Chungkukgang employed the middle parts of straws from Mok-meun of Chongyang-koon as a source of microbial inoculum, qualities of the fermented products such as amino-nitrogen content, viscosity and protease activity, were examined: the application of rice straws resulted in better qualities of the fermented products when compared to the control, however the methods of application appeared to have little or no effect on the quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.363-368
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• 2013

The nutrients and antioxidative activities of fruits and leaves from Metasequoia glyptostroboides were investigated to provide basic data for the future development of functional foods. The nitrogen-free extract contents of fruit and leaves were 69.04% and 50.47%, respectively. Total phenolic content was higher in leaves (21.75 mg/GAE g) compared to the fruit (19.95 mg/GAE g). The mineral components of fruit and leaves mainly consisted of calcium (2,136.08 and 304.85 mg/100 g, respectively), potassium (1,355.53 and 1,144.04 mg/100 g, respectively), and phosphorous (426.30 and 350.50 mg/100 g, respectively). In terms of amino acid composition, aspartic acid, glutamic acid, proline, and leucine were relatively high, but methionine and cystine were low. The hot water extract from leaves was a more potent free radical-scavenger and had higher reducing activities than extracts from fruit. Thus, phenolics of M. glyptostroboides leaves can be utilized as an effective functional food substance for its natural antioxidant properties.

• Microbiology and Biotechnology Letters
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• v.44 no.3
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• pp.254-260
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• 2016

Doenjang samples were prepared by inoculation of multiple starters consisting of two Bacillus spp., one yeast, and one fungus. Doenjang A was fermented with Bacillus amyloliquefaciens EMD17, B. amyloliquefaciens MJ1-4, Pichia farinosa SY80, and Rhizopus oryzae. Doenjang B and C were fermented with the same yeast and fungus but different Bacillus strains; namely, B. amyloliquefaciens EMD17 and B. subtilis CH3-5 for doenjang B, and B. amyloliquefaciens MJ1-4 and B. subtilis CH3-5 for doenjang C. Doenjang D was fermented with microorganisms present in rice straw (control). The doenjang samples were spiked with B. cereus ATCC14579 at two different levels, 10⁴ CFU/g doenjang (I) and 10⁷ CFU/g doenjang (II). All eight doenjang samples were fermented for 70 days at 25℃. Growth of B. cereus was inhibited in doenjang A, B, and C, with the bacterial cell count after 70 days being less than the initial 10⁴ CFU/g added, whereas B. cereus was not inhibited in doenjang D. Doenjang B showed the strongest inhibitory activity against B. cereus, with a cell count of less than 10³ CFU/g after 42 days, even when B. cereus was initially added at 10⁷ CFU/g. Some properties of the doenjang samples, such as pH, TA, and amino-type nitrogen content, were similar to those of doenjang fermented with starters only. The results indicate that carefully selected starters can effectively prevent the growth of B. cereus during doenjang fermentation.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.920-927
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• 2000

Angiotensin converting enzyme(ACE) inhibitory activity of Kimchi added with salted-fermented fish products(SFFP), such as salted-fermented anchovy(SFA), salted-fermented anchovy sauce(SFAS), low salt-fermented anchovy sauce(LSFAS), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. ACE inhibitory activities of Kimchi samples added with SFFP were increased until some fermentation period and then kept similarly constant levels at every fermentation temperature. Similar tendencies were occurred in amino nitrogen (AN) content. ACE inhibitory activities of Kimchi samples added with SFFP alternatives rapidly increased in 1st or 2nd day fermentation and then very slowly increased but AN contents showed roughly constant levels $(400{\sim}600\;mg/100\;g)$ in every fermentation temperature. Kimchi added with LSFAS had higher ACE inhibitory activity (>80%) with elevated level of AN (>600 mg/100 g) among the tested Kimchi samples. Kimchi samples added with SFFP alternatives also showed comparable activity to Kimchi added with SFFP This study shows that Kimchi added with SFFP and their alternatives is a good source as a functional food.

• Microbiology and Biotechnology Letters
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• v.10 no.3
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• pp.227-232
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• 1982

The methods determining the growth rate of mold on beans were investigated in order to compare the growth of Aspergillus oryzae on lupinseed to that on soybean. The growth of A. oryzae on cooked whole or paste form of bean substrates was evaluated by the measurements of colony diameter and hyphae length of the mold. The mold showed characteristic lag times to form the colony on different types of substrate. The growth of colony diameter was coincided with the increase in $\alpha$-amino nitrogen content of the substrate when the moisture level of the substrates was similar each other. The colony diameter and the cultivation time after the lag period showed a straight line relationship, from which the growth rate was estimated. in general, lupinseed paste allowed faster growth of A. oryzae than soybean paste at the initial growth phase. The lag time to form the colony was 24.0 hrs on lupinseed paste and 44.4 hrs on soybean paste. The growth rate after colony formation was, however, 7.05 mm/day for lupinseed paste and 8.83mm/day for soybean paste, which indicated that the growth rate after the lag period was faster on soybean compared to lupinseed. The sporulation time of the mold was related to the lag time for the colony formation. The measurement of hyphae length on whole beans could be used as a simple and rapid method of estimating the growth property of mold on different substrates.11 showed that the growth of A. oryzae was partly hindered by the thick hull of the lupinseed.

• Food Science and Preservation
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• v.23 no.4
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• pp.538-546
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• 2016

Kochujang was prepared by replacement of rice (25%, control) with pumpkin or purple sweet potato by 0. 5, 10, and 15% (total addition ratio of rice and sweet potato=25% of sample). Effects of the addition of sweet potato on physiochemical properties of fermented Kochujang were investigated. Viable cells of yeast decreased in the sweet potato-added Kochujang at the later stage of fermentation, while there was no significant difference in the number of bacteria among the test groups. As the addition ratio sweet potato increased, ${\alpha}$-amylase activity increased while protease activity decreased. Hunter L, a, and b values of Kochujang prepared with purple sweet potato were lower than those with pumpkin sweet potato. Changes in ${\Delta}E$ value was greater in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato. Oxidation-reduction potential and water activity were higher in sweet potato-Kochujang than control, but reducing sugar content was higher in control. Alcohol and amino-type nitrogen contents were higher in Kochujang prepared with pumpkin sweet potato than that with purple sweet potato, but it was not significant. Overall sensory acceptability was highest in Kochujang prepared with 10% of purple sweet potato while that with 15% pumpkin sweet potato was the least preferred.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.5
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• pp.569-576
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• 1995

Quality changes of canned smoked-oyster in cottonseed oil (SOCO) were investigated to determine an optimal Fo-value ( Fo) for microbiological safety and quality stability during long-term storage. The canned SOCOs were sterilized at $105^{\circ}C,\;110^{\circ}C,\;and\;115^{\circ}C$ with various Fo-values and stored at temperature range of $5^{\circ}C\;-\;50^{\circ}C$. No remarkable quality changes in pin, content of amino nitrogen, arid value and thiobarbituric acid value of the canned SOCOs sterilized at $110^{\circ}C$ with $Fo\geq5.92 min,$ were recognized at all storage temperatures. Same tendency was also recognized in the products sterilized at $105^{\circ}C\;and\;150^{\circ}C$ with $Fo=5,50\pm 0.1 min\;and\;6.50\pm0.1 min,$ while those of the canned SOCOs sterilized at $110^{\circ}C\;with\;Fo<5.92 min$ altered remarkably.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.2
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• pp.51-58
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• 2007

This research investigated the effect of different onggi containers (Korean earthenware) on the ripening of kochujang (Korean hot pepper paste). The physical characteristics of 'onggi', were evaluated as function of manufacturing variables such as raw material soils (onggi-specific soil, red brown soil, and fine powdered soil) and galzing treatments. The physical properties were then related to the compositional quality changes of the kochujang fermented at $30^{\circ}C$ for 4 months. The porosity of the onggi containers seems to be increased by the content of finer raw soil rather than the chemical component of soil (amount of CaO, MgO, $K_2O$ and $Na_2O$, acting as melting aid in the firing). Natural glaze was measured to contain higher contents of CaO, MgO, $K_2O$ and $Na_2O$ than the other soils, which is desirable property for the fired onggi. The glazed surface showed higher far-infrared radiation emissivity than the non-glazed part. The kochujang fermented in P0-BG (the glazed onggi from 100 % onggi soil) attained higher concentration of reducing sugar, amino nitrogen and nucleotides compared to those in the other onggis. All of these changes of kochujang in P0-BG resulted in significantly better sensory quality than the other treatments.