• Korean Journal of Agricultural Science
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• v.24 no.2
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• pp.132-137
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• 1997

Effective storage facilities are required to stabilize the price of agricultural and marine products to preserve their qualities due to the big fluctuation of shrimp price in Korea. It is easy to make the cave because of good conditions of the land configuration, soil and convenient transportation. The cave storage can save the cost about 40% in building site and equipment, and about 50% in maintenance comparing to existing low temperature storage facilities. The cave storage provide to improve the quality of their stored products with the low heat conductivity, the constant temperature and humidity year round. Therefore, more low temperature storage facilities are required because the items are expanded from potatoes, sweet potatoes, onions, garlics, apples and chestnuts to tangerines, grapes, cabbages, radishes, and wet ginsengs. The demands of the low temperature storage facilities can be substituted into the cave storage facilities. Thus, studies are conducted to observe the changes of the components of the pure and the seasoned salted shrimps with fermentation period during stored at room temperature in cave and to establish the storing at underground facilities to produce high quality salted fish to make profit.

• Environmental Mutagens and Carcinogens
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• v.21 no.1
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• pp.51-56
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• 2001

Kimchi is a major Korean traditional fermented food, as a supplying source of vitamin and minerals which is prepared with various vegetables and condiments such as red pepper, garlic and salted fish etc. There are many types of Kimchi depending on the ingredients and preparation methods used. To investigate the clastogenicity and anticlastogenicity of Baechu (Chinese cabbage) Kimchi and Buchu (leek, Allium odorum) Kimchi in mouse, it was performed acridine orange supravital staining of micronucleus (AOSS-MN) assay using mouse peripheral reticulocytes. Baechu Kimchi and Buchu Kimchi were cultivated by organic agricultural technique, and Kimchi samples were prepared by methanol extraction and lyophilization. First of all, it was studied the clastogenicity of two Kimchi samples themselves (250-1,000 mg/kg) after oral adminstration in mouse. And also to study the anticlastogenic effect of oral administration of Kimchi samples, mitomycin C (MMC, 1 mg/kg, i.p.) was used as micronucleus inducing agent in this study. Dosing scheme was performed as simultaneous (co-treatment), 3 hr before (pre-treatment) and 3 hr after (post-treatment) with MMC treatment. Two Kimchi samples in the range of 250-1,000 mg/kg did not reveal any clastogenic effect in AOSS-MN assay in mouse. They also revealed anticlastogenic effects in post-treatment of Baechu Kimchi (1,000 mg/kg), and in pre-treatment of Buchu Kimchi (500 and 1,000 mg/kg) with statistical significance. The anticlastogenic effect revealed 1 and 6 hr after treatment of Baechu Kimchi, and Buchu Kimchi with 3 and 6 hr pretreatment. Consequently, it is suggested that antimutagenic and anticlastogenic mechanisms of Baechu and Buchu Kimchi in vivo attributed to sipindle formation and kinetic behavior of mutagens such as absorption and metabolism etc.

• Journal of Microbiology and Biotechnology
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• v.30 no.8
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• pp.1195-1206
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• 2020

Beringraja pulchra, Cham-hong-eo in Korean, is a mottled skate which is belonging to the cartilaginous fish. Although this species is economically valuable in South Korea as an alkaline-fermented food, there are few microbial studies on such fermentation. Here, we analyzed microbial changes and pH before, during, and after fermentation and examined the effect of inoculation by a skin microbiota mixture on the skate fermentation (control vs. treatment). To analyze microbial community, the V4 regions of bacterial 16S rRNA genes from the skates were amplified, sequenced and analyzed. During the skate fermentation, pH and total number of marine bacteria increased in both groups, while microbial diversity decreased after fermentation. Pseudomonas, which was predominant in the initial skate, declined by fermentation (Day 0: 11.39 ± 5.52%; Day 20: 0.61 ± 0.9%), while the abundance of Pseudoalteromonas increased dramatically (Day 0: 1.42 ± 0.41%; Day 20: 64.92 ± 24.15%). From our co-occurrence analysis, the Pseudoalteromonas was positively correlated with Aerococcaceae (r = 0.638) and Moraxella (r = 0.474), which also increased with fermentation, and negatively correlated with Pseudomonas (r = -0.847) during fermentation. There are no critically significant differences between control and treatment. These results revealed that the alkaline fermentation of skates dramatically changed the microbiota, but the initial inoculation by a skin microbiota mixture didn't show critical changes in the final microbial community. Our results extended understanding of microbial interactions and provided the new insights of microbial changes during alkaline fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.3
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• pp.275-283
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• 2015

This study compared the sensory and nutritional characteristics of mottled skate Beringraja pulchra caught off Ulleung Island (U-MS), Korea, with those caught off Daecheong Island (D-MS). Based on their trichloroacetic acid-soluble nitrogen content, free amino acid content, and taste value, the taste of intermediate weight female U-MS was superior to that of both other U-MS and D-MS. The urea content of U-MS was higher in females than males and increased in the order heavy>intermediate>light individuals. There was, however, no difference in urea content between U-MS and D-MS. The taste and flavor characterization results suggest that the level of ammonia, which was converted from urea, influenced the quality of fermented U-DS. With the exception of the light U-DS, the other U-MS exhibited no difference in terms of hardness. The total amino acid content of U-MS was higher in females than males and increased in the order intermediate > heavy > light individuals. The total amino acid content of U-MS was also higher than that of D-MS. The major amino acids of all MSs were aspartic acid, glutamic acid, leucine, and lysine.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.14-18
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• 2004

Analysis methods of artificial sweeteners, aspartame, acesulfame potassium, sodium saccharin, and sucralose isolated from foods were developed using high performance liquid chromatography, HPLC conditions for aspartame, acesulfame potassium, and sodium saccharin were: column, Symmetry $C_{18}(3.9mm\;i.d{\times}150mm,\;5{\mu}m)$; mobile phase, 0.05M sodium phosphate monobasic : acetonitrile (9 : 1, pH 3.5, containing 0.01M tetrapropylammonium hydroxide); detector, UV detector at 210 nm. HPLC condition for sucralose were : column, Symmetry $C_{18}(3.9mm\;i.d{\times}150mm,\;5{\mu}m)$; mobile phase, water:methanol (7 : 3); detector, refractive index detection (sensitivity = 16). Recoveries of artificial sweeteners in foods including soft drinks, fruit and vegetable beverages, alcoholic beverages, fermented milk beverages, soybean milk, ice cream, snacks, chewing gums, jam, honey, kimchi salted food, special dietary products, processed fish products, candies, food additive mixtures, chocolate and cocoa were 76.1-101.3%, 82.3-103.2%, 83.1-103.7%, and 80,6-99.5% for aspartame, acesulfame potassium, sodium saccharin, and sucralose, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.3
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• pp.252-255
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• 1999

The quality characteristics of the Korean traditional salt-fermented fish sauces, the traditional anchovy sauce (TAS) and the sandlance sauce(TKS) were evaluated comparing to the commercial anchovy sauce (CAS) and sandlance sauce (CKS). The acidity was higher in TKS than in TAS, whereas the contents of VBN, total-N and amino-N were higher levels in TAS. In color values, L and b values in TAS were generally higher than those in TKS, whereas a and ${\Delta}E$ values were higher in TKS. The contents of total free amino acids in TAS and TKS were $12.40\;g\%$ (w/v) and $9.549 g\%$ (w/v), respectively. The contents or six amino acids, alanine, glutamic acid, leucine, isoleucine, valine and Iysine were higher in TAS, whereas the contents of arginine, glutamic acid, leucine, alanine and valine were higher in TKS. Nucleotides such as IMP and hypoxanthine were principal components in both TAS and TKS. The nitrogen related compounds, TMAO, TMA and total creatinine were determined to be $108.8\;mg\%$ (w/v), $60.5\;mg\%$ (w/v), $62.4\;mg\%$ (w/v) in TAS, and those in TKS were $60.1\;mg\%$ (w/v), $24.1\;mg\%$ (w/v), $67.6\;mg\%$ (w/v), respectively.

• Journal of Nutrition and Health
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• v.41 no.5
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• pp.439-447
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• 2008

There is a limitation to estimate vitamin $B_{12}$ intake due to lack of data on vitamin $B_{12}$ content in many Korean foods. In this study, vitamin $B_{12}$ content was determined in some soybean or vegetable-fermented foods, edible seaweeds and other frequently consumed foods in Korea by microbioassay using Lactobacillus delbruecki ATCC 7830. The traditional type of Doenjang and Chungkookjang contained 1.85 ${\mu}g/100$ g and 0.69 ${\mu}g/100$ g of vitamin $B_{12}$, respectively, while the factory-type of Doenjang and Chungkookjang contained 0.04-0.86 ${\mu}g/100$ g and 0.06-0.15 ${\mu}g/100$ g. Vitamin $B_{12}$ was not detected in steamed soybeans and Tofu which is a not-fermented soybean product, indicating that vitamin $B_{12}$ in Doenjang and Chungkookjang might be produced during the fermentation process. The Korean-style soy sauce contained 0.04 ${\mu}g$ vitamin $B_{12}$/100 mL, but vitamin $B_{12}$ was not detected in Japanese-style soy sauce and white miso. Commercial Kimchi, a representative Korean vegetable- fermented food, made of Korean cabbage, Yeolmu, or Mustard leaves contained 0.013-0.03 ${\mu}g$ vitamin $B_{12}$/100 g, while Kimchi without red pepper and fermented fish sauce (White Kimchi) did not. Vitamin $B_{12}$ content was very high in some edible seaweeds such as laver (66.76 ${\mu}g/100$ g dry weight) and sea lettuce (84.74 ${\mu}g/100$ g dry weight), and it was 17.12 ${\mu}g/100$ g of dried small anchovy, 1.07 ${\mu}g/100$ g of whole egg, and 0.02 ${\mu}g/100$ g of coffee mix. From these results, it is assumed that Koreans take substantial amount of vitamin $B_{12}$ from plant-origin foods. And, with these data, we will be able to calculate dietary vitamin $B_{12}$ content more correctly than before. In conclusion, soybean-fermented foods, Kimchi, laver and sea lettuce are recommendable as good sources of vitamin $B_{12}$ for vegetarians or Korean elderly on grain and vegetable based diet.

• Current Research on Agriculture and Life Sciences
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• v.5
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• pp.81-88
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• 1987

This study was conducted to determine the contents of heavy metals in Jeotkals (salted-fermented fish and shellfishes) and to investigate the major factor of their contamination. The results were as follows : Average contents of heavy metals in Jeotkals were Hg 0.076 ppm, Pb 0.677 ppm, Cd 0.112ppm, As 1.025ppm, Cu 3.540ppm, Zn 11.230ppm and Mn 2.041ppm, those in fish and shellfishes were Hg 0.051ppm, Pb 0.425ppm, Cd 0.071ppm, As 0.632ppm, Cu 2.ppm, Zn 8.052ppm, Mn 1.178ppm and Hg ND, Pb 0.05ppm, Cd 0.01ppm, As 0.02ppm, Cu 0.087ppm, Zn 0.068ppm and Mn 0.044ppm in salts. During the fermentation of the salted anchovy (Engraulis Japonicus) in each containers, the contents of Hg and Cd had little difference with control, but Pb was high in pottery and iron container and As was in iron and regenerated plastic container. During the fermentation of the salted anchovy in iron container, the contents of heavy metals increased and was to determined more at the later stage of fermentation than at the early stage. Most contents of heavy metals increased in elution experiment of containers, but Hg and Cd did not detected. The concentration of salt did not affect to the elution of heavy metals.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.230-239
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• 1997

In order to investigate the composition and the actual condition of extractive nitrogenous constituents in Tohajeot (a salted and fermented freshwater shrimp, Caridina denticulata denticulata) and in seasoned Tohajeot which were sold in the markets, the extract was analyzed separately into extractive nitrogen, free amino acids, oligopeptides, nucleotides and related compounds, quaternary ammonium bases, and guanidino compounds, using specimens collected at the fish markets of Yosu and Naju cities in 1994 and 1995. The salinity of Tohajeot was very high $(23.6{\sim}25.1)%$, but seasoned Tohajeot was relatively low $(8.4{\sim}11.4%)$. The extractive nitrogen in the extracts of Tohajeot and seasoned Tohajeot was $311{\sim}531\;mg\;and\;256{\sim}429\;mg$, and the total of free amino acids in them were $1,159{\sim}2,584\;mg\;and\;1,012{\sim}1,672\;mg$ respectively. Glutamic acid, leucine, lysine, histidine, alanine, ornithine, and tyrosine were the major amino acids in Tohajeot extract, and glutamic acid, lysine, arginine, aspartic acid, histidine, leucine and alanine were the main amino acids in seasoned Tohajeot. As for nucleotides and related compounds in them were $2.64{\sim}4.82\;{\mu}mol\;and\;1.08{\sim}1.93\;{\mu}mol$ respectively. Homarine, trigonelline, glycinebetaine and ${\beta}-alaninebetaine$ were detected in them. Homarine was the most abundant, ranging from 18 mg to 86 mg, but the others were very low. The content of major nitrogenous constituents in Tohajeot extract, such as extractive nitrogen, free amino acids, oligopeptides, nucleotides and related compounds, and betaines, was more abundant than that in seasoned Tohajeot extract. But the nitrogenous constituents of Tohajeot extract were poorer than those of anchovy sauce which was sold in the markets. Possibly, the extractive nitrogenous components, which consisted of total betains, total free amino acids, and phenylalanine might be recommended as the quality indices of standardizing Tohajeot and seasoned Tohajeot.

• Journal of the Korean Society of Food Culture
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• v.2 no.2
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• pp.149-161
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• 1987

The ways of preservation of chotkal which are classified by the principles of fermentation, are analyzed and interpreted. Chotkal is preserved mainly as two forms; one is chot and the other is shikhae. The fact that shikhae is preserved only in the eastern area can be attributed to two main reasons; (1) raw materials are available throughout four seasons and (2) relatively less production of salt. Chotkal is further classified into nine different ways of preservation and shikhae into fourteen. Regional characteristics for chot include that (1) in western part, Kechot is preserved in salty water (2) in central part Origuljot is fermented either with salt and powdered red pepper, or with salt, powdered red pepper and cooked cereal, (3) in southern part, freshwater shrimp with (1) salt only, (2) salt and powdered red pepper, (3) salt and cooked cereal, (4) salt, powdered red pepper and cooked cereal, (4) in northern part, fish with salt and powdered red pepper. Those for shikhae include that malt is used in southern part, shredded radish in northern part and cooked cereal more in southern part than in northern part.