• Journal of The Korean Society of Grassland and Forage Science
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• v.40 no.2
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• pp.80-86
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• 2020

This study was conducted to research on the efficacy of chemical treatment as an effective method for reducing mycotoxin in rice straw silage. As a chemical treatment method, ammonia and sodium hydroxid were treated at 4% level of rice straws contaminated with mycotoxin, and the effects of silage storage on fungal toxin reduction, fermentation quality, and fiber digestion were evaluated. Aflatoxin B₁, B₂, G₁, G₂ and fumonisin B₁, B₂ as well as deoxynivalenol were not detected in all experimental groups, and ochratoxin A and zearalenone were detected. Ochratoxin A was detected lower in the chemical treatment than control (41.23 g / kg) (p<0.05). Zearalenone showed lower results in sodium hydroxide treatment (297.44 ㎍ / kg) than control (600.33 ㎍ / kg) and ammonia treatment (376.00 ㎍ / kg) (p<0.05). The pH of rice straw silage was the lowest in ammonia treatment and the highest in sodium hydroxide treatment (p<0.05). The lactic acid contents of control and ammonia treatments were similar, but sodium hydroxide treatment was the lowest (p<0.05). Propionic acid was higher in the control than in the chemical treatments (p<0.05), and showed similar contents in the ammonia and sodium hydroxide treatment. Both the rumen microbial degradation rate of NDF and ADF showed the highest in sodium hydroxide treatment, followed by ammonia treatment, and the control showed the lowest level (p<0.05). Therefore, the results of this study are demonstrated to have a good effect on the treatment of ammonia and sodium hydroxide to reduce the mycotoxins and increase the rumen microbial degradation rate in the rice straw silage. Sodium hydroxide treatment was more effective in reducing mycotoxins and improving fiber degradation rate than ammonia treatment, but it is thought to have an inefficient effect on silage fermentation in rice straw silage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.171-176
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• 2006

The effect of storage temperature on the quality and antioxidative activity Whangseoke sauce was studied over a period of 240 days. Fermented Whangseoke with $25\%$ salt were stored at $25^{\circ}C$. The quality change and antioxidant activity of Whangseoke in linoleic acid emulsion was evaluated with various parameters including acids values, peroxide values, TBA values, reducing sugar, brown color intensity, electron donating ability and reducing power at various time intervals for 240 days of storage. In general, it was observed, in all sample, that peroxide values, brown color intensity, electron donating ability and reducing power gradually increased, while reducing sugar decreased during storage at $25^{\circ}C$. The antioxidative activities of fermented Whangseoke were determined on tile linoleic acid emulsion system. The results showed that Whangseoke had antioxidant activity. These results suggest that antioxidant activity of Whangseoke seemed to influence by Maillard reaction products during the storage periods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.5
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• pp.702-708
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• 2015

The aim of this study was to investigate the physicochemical characteristics of commercial Mukeunji product along with its sensory properties. Six different types of commercial Mukeunji products were purchased through an on-line market, and each product had a different fermentation period. General commercial Baechu Kimchi was compared with commercial Mukeunji products in order to standardize quality properties of Mukeunji. As a result, commercial Mukeunji showed a lower pH value (pH 3.96, mean value) than commercial Baechu Kimchi (pH 5.92), whereas commercial Mukeunji samples showed higher acidity and salinity. Color values (L, a, and b) of commercial Mukeunji decreased as the storage period increased. Hardness and thickness of commercial Mukeunji showed a lower range compared to Baechu Kimchi. The reducing sugar content decreased as the storage period of commercial Mukeunji increased. Acetic, lactic, and succinic acids were detected in commercial Mukeunji samples, whereas citric acid and malic acid were additionally detected in Baechu Kimchi. Commercial Mukeunji samples showed lower contents of acetic and succinic acid and higher content of lactic acid than Baechu Kimchi. Commercial Mukeunji samples showed a significant difference in all descriptive sensory attributes except for bitterness. Overall intensity, sourness, moldy odor, redness, sour smell, saltiness, and carbonated taste increased as the storage period increased, whereas cabbage flavor, crispiness, sweetness, firmness, and savory taste decreased as the storage period increased.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.305-314
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• 2005

This study was conducted to investigate the effects of ginseng and Schizandra chinensis on the quality characteristics of kimchi stored for 40 days at $4^{\circ}C$ after kimchi was fermented for 1 day at $25^{\circ}C$. pH and reducing sugar of GS(Kimchi added with extract powder of fine ginseng root and Schizandra chinensis juice) were the highest in the early part of storage but pH and reducing sugar of G(Kimchi added with extract powder of fine ginseng root) were the highest from 11th storage day. Acidity and $CO_2$ content of GS were the highest during storage period. The $CO_2$ content of GS was the highest significantly and the $CO_2$ content of C(Control) was the lowest significantly. When the hardness was measured, G was the hardest and there were no significant difference between C and GS. Total cells and lactic acid bacteria were increased rapidly at initial fermentation and GS was the highest of 3 samples from 6th storage day. The result of sensory evaluation showed that G was lower in sourness and higher in hardness than C and GS. Ginseng flavor had no significant differences between G and GS. And G was higher than GS in bitter taste. Consumer Acceptance test showed that consumer prefered C and GS to G. Considering all results, it can be concluded that addition of Schizandra chinensis juice to kimchi decreases the bitter taste of ginseng and increasing consumer preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.736-745
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• 2016

Cheonggukjang, a traditional Korean fermented soy food, was prepared by inoculation of Bacillus subtilis EMD4 or Bacillus amyloliquefaciens EMD17 with anti-bacterial or anti-fungal activities into soybeans. Cheonggukjang was also prepared by co-inoculation of EMD4 and EMD17 (1:1, v/v). Control cheonggukjang was prepared by using B. subtilis KACC16450 (Natto strain). Growth of B. cereus cells spiked with starter organisms was completely inhibited by B. amyloliquefaciens EMD17 after 12 h of fermentation at $37^{\circ}C$. Growth of B. cereus was also inhibited by B. subtilis EMD4, but the degree of inhibition was weaker. After 48 h of fermentation, cheonggukjang samples were stored for 10 days at $4^{\circ}C$. B. cereus cells were not detected from cheonggukjang inoculated with EMD4, whereas significant numbers still present in control. The pH values of cheonggukjang samples were not significantly different. During fermentation, cheonggukjang fermented with EMD17 showed the highest fibrinolytic activity and during storage, cheonggukjang fermented with a Natto strain was the highest. Cheonggukjang fermented with a Natto strain also showed the highest amount of total phenolic compounds. The results show that control of B. cereus in cheonggukjang is possible by using starters such as B. amyloliquefaciens EMD17.

• The Korean Journal of Food And Nutrition
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• v.14 no.6
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• pp.512-520
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• 2001

Kimchi is one of the traditional Korean food and a very popular side dish in Korea. To obtain funda mental data on how to prevent over ripening in kimchi after acidity of 0.4% was reached during the lactate fermentation, the physicochemical characteristics such as pH. acidity. organic acids, enzyme activity were measured and the time dependent ecology of microorganism were observed. In the initial stages of fermentation, the pH of kimchi was markedly changed and slowly decreased in 0.5% acidity The acidity was slowly increased and markedly increased in pH 4 by growth of microorganism. HPLC analysis showed oxalic acid, lactic acid, acetic acid, malic acid and succinic acid and this results reconfirmed by GC-MSD. Lactic acid was changed a lot during fermentation period as the time of storage went on, where as malic was decreased. Kimchi A, having acidity of 0.75%, showed the highest acidic Protease and lipase activity. Also, the amylase activity was high in kimchi C, having 0.95% acidity. The total viable bacteria showed 8.1$\times$10$^{5}$ , 4.7$\times$10$^4$, 1.2$\times$10$^3$, 3.2$\times$10$^4$, 4.9$\times$10$^{5}$ cfu/ml in the kimchi A, B, C, D and E, respectively. The numbers of lactic acid bacteria counted 1.0$\times$10$^{5}$ , 1.3$\times$10s, 1.2$\times$10$^3$, 2.3$\times$ 10$^3$, 2.1$\times$10$^4$c1u/m1 in the kimchi A, B, C, D and E, respectively. The numbers of acetobactor were counted 1.8$\times$10$^{5}$ , 9.3$\times$10$^4$, 7.0$\times$10$^1$, 4.5$\times$10$^4$, 5.3$\times$10$^3$cfu/m1 in the kimchi A, B, C, D and E, respectively.

• Korean journal of food and cookery science
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• v.20 no.5
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• pp.436-443
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• 2004

The purpose of this study was to examine the physico-chemical and sensory characteristics of Kakdugi made with mashed red pepper. With regard to the pH of the Kakdugi, those of the juice from Kakdugi with red pepper powder and of the liquid with mashed red pepper were the highest and lowest immediately after preparation, respectively, but thereafter both slightly decreased, but were similar after the fifth week. Generally, the total acidity of Kakdugi liquid was the higher than that of Kakdugi juice. With regard to the L value, that of the Kakdugi juice was higher than that of Kakdugi liquid and that of Kakdugi with mashed red pepper washigher than that of Kakdugi with red pepper powder. From the third week, the 'L' values of all samples generally decreased. The 'a' value of the Kakdugi liquid with mashed red pepper during fermentation was highest During early fermentation, the juice of Kakdugi with red pepper powder showed a higher value than that of Kakdugi with mashed red pepper, but conversely, from the second week that of Kakdugi with mashed red pepper was higher than that of Kakdugi with red pepper powder. The 'b' value of the juice from Kakdugi with red pepper powder was highest until the second week, but from the third week that of Kakdugi with mashed red pepper was highest. With respect to the organic acids contents, those of citric, quinic and malic acids decreased, but those of lactic and acetic acids increased during fermentation progression. In addition, the citric, lacticand malic acids contents of the Kakdugi with mashed red pepper werethe highest, whereas that of quinic acid of the Kakdugi with red pepper powder was the highest. From the forth week, the acetic acid content of the Kakdugi with mashed red pepper was further increased. As a result of the sensory test, Kakdugi with mashed red pepper showed significantly higher values with regard to redness and fresh flavor, but in overall acceptability in the QDA, appearance and taste in the acceptance test. Therefore, our results indicate that mashed red pepper particularly increased the 'a' value and organic acid contents of Kakdugi compared to those of red pepper powder, leading to an increased overall acceptability.

• Food Science and Preservation
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• v.20 no.3
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• pp.404-418
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• 2013

This study was conducted to investigate changes in the physicochemical properties (proximate compounds, reducing sugar, organic acid, ATP and related compounds, and free amino acid) of beachu kimchi (BK) with octopus, abalone, squid and webfoot octopus added during its storage at $4^{\circ}C$ for 35 days. The crude protein content of the seafood Kimchi, 1.98~3.41%, was higher than that of the BK. The organic acid level did not significantly differ in the four kinds of seafood during their fermentation, and their malate and succinate contents decreased while their lactate content increased. The levels of the ATP and related compound substances of the hypoxanthine contents were high but decreased during their fermentation. However, $3.40{\mu}mol/g$ of IMP was detected in the Kimchi with octopus added; $0.67{\mu}mol/g$ in the Kimchi with abalone added; and $1.80{\mu}mol/g$ in the Kimchi with squid added after they were fermented for 21 days, but the same were not detected in the BK. The taurine and ${\gamma}$-amino-n-butyric acid contents of the free amino acids in the seafood Kimchi were approximately two to 10 times and 1.5 to three times higher than in the BK, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.971-978
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• 2017

Danggui leaf (Angelica acutiloba Kitagawa) has numerous dietary fiber and healthy functional properties such as anti-inflammatory activity. However, it is usually discarded after its roots are harvested. For wide application of danggui leaf, squeezed danggui leaf juice was used for making pan bread. Treatments included imported wheat flour (IMWF) and domestic wheat flour (DOWF) as a control, 1% soluble solid contents of squeezed danggui leaf juice instead of wheat flour (1% SDLJ), 2% SDLJ, 3% SDLJ, and 4% SDLJ. In the fermentation expansion, dough volume was not significantly different between DOWF and 1% SDLJ, whereas it decreased according to increased amount of squeezed danggui leaf juice. Regarding physical properties, springiness and cohesiveness decreased according to increased amount of squeezed danggui leaf juice and longer storage period. Gumminess, brittleness, and hardness increased according to increased amount of squeezed danggui leaf juice, although these were not statistically different among IMWF, DOWF, and 1% SDLJ after making pan bread. Principal component analysis (PCA) was performed to assess the correlation between storage period and physical properties. In the PCA, variance proportion of principal component (PC) 1 was 0.87 while that of PC 2 was 0.10. Further, 1% SDLJ showed similar results as DOWF and INWF after making pan bread and after 3 days of storage. In conclusion, use of 1% SDLJ is desirable for making squeezed danggui leaf juice.

• Applied Biological Chemistry
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• v.12
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• pp.89-97
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• 1969

These studies were made on coating of fresh fruits and vegetables with PVC under view on preservation of fresh fruits and vegetables due to restrain water evaporation of them and control gas metabolisms. The results obtained, as selection of PVC materials availble for preservation of them, procedure of the coating, useful organic solvents, concentration of PVC solution and the time of dipping, and effects of the preservation of them, were summarized as follows: 1) PVC powder 222 and PVC powder 443 were surveyed as suitable materials for coating apple, and later was excellent in lustrous aspect. 2) The coating procedure which dipt into PVC solution was suitable to treat much within a short space of time, and using of ventillator accelerate rather evaporation of the organic solvent. 3) Aceton and methyethylketon as solvent of the PVC were, in purpose of storage only, avaible, while aceton was, in view ef taste, better. 4) 10% of the PVC solutions were better to preserve the freshness of apple and 5, 4, 1 and 0.5% of them in order were gradually decreased in preservability, and 15% of them as high concentration were looked like fermentation in one week after the coating. 5) The dipping time was also better n minute than 10 seconds in a preservation but 1-2 minutes could be applied owing to be not affected of the taste due to coating. 6) The freshness of treatment groups were extend about 48 days after coating in room temperature but control lost market value with 12 days. 7) Weight of control was decreased to 10-13% but treatment which was dipped into 10% of coating solution for one minute was decreased to 3.5-4.6% and treatment for four minutes was did to 2.9-3.0%. 8) Change in respiration was less is treatment groups than control in exhaustion of $CO_2$, and water soluble sugar, reduced sugar and pH were not changed almost due to coating. 9) Pannel discussion of the taste was indicated that control was better than treatments soon after coating, but treatments were rather than control last period of storage and treatment with aceton solvent specially was better than others.