• Food Science of Animal Resources
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• v.36 no.2
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• pp.152-158
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• 2016

This study was carried out to investigate the effects of refined, solar, and bamboo salt on the physico-chemical properties and sensory characteristics of cured pork loin. Moisture, protein, fat, and ash content, lightness, yellowness, cooking yield, and color, juiciness, and tenderness of sensory properties on curing pork loin exhibited no significant differences regardless of the nature of salts. The pH of raw and cooked cured pork loin with added bamboo salt was higher that of other salt treatments. However, the cooking loss, and Warner-Bratzler shear force of cured pork loin with added refined salt was lower than those of solar and bamboo salt pork loins cured. The flavor and overall acceptability scores of treatments with refined salt was higher than those of solar and bamboo salt treatments. The unique flavor of bamboo salt can render it as a functional material for marinating meat products. In addition, the results of this study reveal potential use of bamboo salt in meat curing.

• Mycobiology
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• v.43 no.3
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• pp.184-194
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• 2015

A compressive description of tropical milky white mushroom (Calocybe indica P&C var. APK2) is provided in this review. This mushroom variety was first identified in the eastern Indian state of West Bengal and can be cultivated on a wide variety of substrates, at a high temperature range ($30{\sim}38^{\circ}C$). However, no commercial cultivation was made until 1998. Krishnamoorthy 1997 rediscovered the fungus from Tamil Nadu, India and standardized the commercial production techniques for the first time in the world. This edible mushroom has a long shelf life (5~7 days) compared to other commercially available counterparts. A comprehensive and critical review on physiological and nutritional requirements viz., pH, temperature, carbon to nitrogen ratio, best carbon source, best nitrogen source, growth period, growth promoters for mycelia biomass production; substrate preparation; spawn inoculation; different supplementation and casing requirements to increase the yield of mushrooms has been outlined. Innovative and inexpensive methods developed to commercially cultivate milky white mushrooms on different lignocellulosic biomass is also described in this review. The composition profiles of milky white mushroom, its mineral contents and non-enzymatic antioxidants are provided in comparison with button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus). Antioxidant assay results using methanol extract of milky white mushroom has been provided along with the information about the compounds that are responsible for flavor profile both in fresh and dry mushrooms. Milky white mushroom extracts are known to have anti-hyperglycemic effect and anti-lipid peroxidation effect. The advantage of growing at elevated temperature creates newer avenues to explore milky white mushroom cultivation economically around the world, especially, in humid tropical and sub-tropical zones. Because of its incomparable productivity and shelf life to any other cultivated mushrooms in the world, milky white mushroom could play an important role in satisfying the growing market demands for edible mushrooms in the near future.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.2
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• pp.55-62
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• 2021

This study aims to reduce the rancid odor generated during the fermentation process of kimchi by inserting zinc oxide (ZnO) into an inorganic porous material with a high surface area to decompose or adsorb the fermentation odor. ZnO activated by the presence of moisture exhibits decomposition of rancid odors. Mixed with Titanium dioxide (TiO₂), a photocatalyst. To manufacture the packaging liner used in this study, NaOH, ZnCl₂, and TiO₂ powder were placed in a tank with diatomite and water. The sludge obtained via a hydrothermal ultrasonication synthesis was sintered in an oven. After being pin-milled and melt-blended, the powders were mixed with linear low-density polyethylene (L-LDPE) to make a masterbatch (M/B), which was further used to manufacture liners. A gas detector (GasTiger 2000) was used to investigate the total amount of sulfur compounds during fermentation and determine the reduction rate of the odor-causing compounds. The packaging liner cross-section and surface were investigated using a scanning electron microscope-energy dispersive X-ray spectrometer (SEM-EDS) to observe the adsorption of sulfur compounds. A variety of sulfur compounds associated with the perceived unpleasant odor of kimchi were analyzed using gas chromatography-mass spectrometry (GC-MS). For the analyses, kimchi was homogenized at room temperature and divided into several sample dishes. The performance of the liner was evaluated by comparing the total area of the GC-MS signals of major off-flavor sulfur compounds during the five days of fermentation at 20℃. As a result, Nano-grade inorganic compound liners reduced the sulfur content by 67 % on average, compared to ordinary polyethylene (PE) foam liners. Afterwards SEM-EDS was used to analyze the sulfur content adsorbed by the liners. The findings of this study strongly suggest that decomposition and adsorption of the odor-generating compounds occur more effectively in the newly-developed inorganic nanocomposite liners.

• Korean Journal of Agricultural Science
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• v.48 no.2
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• pp.209-218
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• 2021

This study was carried out to investigate the effects of Bifidobacteria growth promoter BE0623 and a dietary fiber supplement, which included Bifidobacterium lactis BB12, Lactobacillus acidophilus, Streptococcus thermophilus, and Bifidobacterium lactis. In fermented milk containing BE0623, the viable cell count of Bifidobacteria significantly increased by about 45 to 75 times compared to the control, and the titratable acidity increased, whereas the pH decreased. All fractions obtained by isolating BE0623 had Bifidobacteria growth effect. Acacia dietary fiber is a pale yellow powder. It has a viscosity of 60 to 100 cPs and a pH between 4.1 and 5.0. Its general components are less than 10% moisture, more than 90% dietary fiber, and less than 4% ash. The optimal addition ratio of Bifidobacteria growth promoting material was determined to be 0.05%. The general components of the manufactured fermented milk were carbohydrate 17.85%, protein 3.63%, fat 3.00%, and dietary fiber 2.95%. During storage of the fermented milk for 24 days, its titratable acidity, viscosity, and sugar content all met the criteria. In addition, the viable cell counts of Bifidobacteria and lactic acid bacteria in the fermented milk were 1.7 × 10⁸ CFU·mL^-1 and 1.5 × 10⁷ CFU·mL^-1, respectively, and Escherichia coli was negative. There was no significant difference between the control group and the treatment group in the sensory evaluation of sweet, sour, weight, and flavor, and the preference for the treatment group was excellent. The acceptability of the fermented milk of the treated group according to the storage period was excellent in terms of color, flavor, and appearance.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.9
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• pp.1347-1353
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• 2006

Effects of microencapsulated chitooligosaccharide addition in milk were evaluated by determination of the efficiency of microencapsulation, cholesterol removal, color, viscosity and sensory properties. Coating material was polyglycerol monostearate (PGMS) and the efficiency of microencapsulation was 88.08% at a 10:1 ratio of coating to core materials (w/w). When 0.5% of microencapsulated chitooligosaccharide was added into milk, the color values (L, a, and b) and viscosity were significantly different from those of noncapsulated chitooligosaccharide-added groups (p<0.05). The release of chitooligosaccharide from microcapsules was 7.6% in milk at $4^{\circ}C$ for 15-day storage. In both 0.5 and 1.5% microencapsulation addition, the scores of all sensory characteristics except for off-flavor were significantly different between encapsulated chitooligosaccharide and noncapsulated chitooligosaccharide-added groups during all periods of storage. The present study indicated that chitooligosaccharide microcapsules could be applicable into commercial milk with little adverse effects on physical and sensory properties.

• Journal of Microbiology and Biotechnology
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• v.14 no.6
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• pp.1275-1279
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• 2004

Citron peel oil was extracted from citron (Citrus funas) fruit by steam distillation, and was used as starting material for microbial conversion to synthesize attractive flavor compounds by using Enterobacter agglomerans 6L. E. agglomerans was isolated from citron peel and was able to metabolize the citron peel oil and grew well ($A_{600}:\;3.0$) on the citron peel oil as the sole carbon source. Multiple terpene metabolites were produced by E. agglomerans 6L on M9 salt media with citron oil vapor. The identified bioconversion products from the citron peel oil included trans-2-decenal, octanol, $\delta$­valerolactone, $\gamma$-valerolactone, cryptone, hydroxycitronellol, cuminol, and $\gamma$-dodecalactone.

• Food Science and Preservation
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• v.5 no.3
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• pp.305-314
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• 1998

In the drying process, many undesirable physicochemical changes occur that influence dried food product qualities. Pretreatments method is used to reduce the deterioration of dried food product qualities such as color, flavor, texture, rehydration ability and retention of nutrients. The methods of pretreatments are blanching, chemical treatment and osmotic dehydration. Osmotic dehydration is a water removal process which is based on placing foods in a concentrated osmotic solution or in a dry osmotic material. A large number of process variables have a significant effect on process and final product quality. In order to improve final product quality it is necessary to know the role of each process variable and understand the mecanisms throughout the process. Osmotic dehydration is a valuable processing tool with great future in minimal processing of fruits and vegetables.

• Journal of the Korean housing association
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• v.15 no.6
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• pp.47-56
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• 2004

In the North-eastern districts of China, Northern races inherited and developed their own cultural traditions. The housing of northeastern China has been changed under the influence of environment. Some tribes' housings has been developed, keeping their own peculiar style, while others have divested of their ethnic flavor. To understand these aspects of development, this study focused on the housings in Heilongjiang and Nei Monggol. As for the procedure, this study referred to the literature and carried out a field trip at the same time. The housing of northeastern China has undergone the process to fix their residence after the life of migration in common. In this process, northeastern hosing has changed variously and can be grouped into the several types by shape and material. From the point of view about living pattern, some important living features are extracted by the types.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.852-859
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• 1995

Vacuum cooling were carried out for freshness keeping of shiitake mushroom. Shiitake mushroom was cooled within 30 minutes from $20.5^{\circ}C$ to $0.5^{\circ}C$ by vacuum cooling, and then temperature drop of $6.6^{\circ}C$ per weight loss of 1% was taken place during precooling. Weight loss, surface discoloration and softening were reduced by precooling. Judging from organoleptic properties such as cap opening, discoloration, texture and off-flavor, shelf-life of precooled mushroom was lengthed by 20% than that of non-treated mushrooms. Considering effect of packing material on freshness of shiitake mushroom after precooling, weight retention, hardness and organoleptic properties of mushroom packed with PVC wrap were superior to those packed in carton box.

• Journal of Dairy Science and Biotechnology
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• v.23 no.1
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• pp.27-37
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• 2005

The development of functional foods started booming from several years ago in the world. The size of functional materials are in the range of micrometer level. This size can be much smaller into nanometer level to be more effective. We face some problems from the materials, such as flavor, taste, color, viscosity, etc. in functional materials. The problems can be solved by micro / nanoencapsulation technique. This paper showed some results of the research related on the technique for functional milks and dairy products. The nono / microcapsules are the form of liquid instead of solid. Coating materials used were fatty acid esters, and core materials were lactase, iron, ascorbic acid. isoflavone, and chitooligosaccharide. The ranges of capsules are from 100 nm to 200 ${\mu}$m. The sample milks added nano/microcapsules were homogeneous and prevented the defects of core materials. It was observed that nano / microcapsules in milk and dairy products were effective as functional material without defaults. It was indicated that targeted functional foods can be developed further in various foods by nanotechnology.