• Culinary science and hospitality research
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• v.10 no.4
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• pp.178-189
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• 2004

This study was performed to investigate the effects of pine pollen and horseradish, which were known as antimicrobial materials, on the fermentation of Kimchi. The physicochemical and microbial changes of Kimchi were investigated during period 30-days at $10^{\circ}C$. Even though Kimchi added pine pollen or horseradish powder were sustained the higher pH and lower acidity after 10 days, it delayed only 1∼2 more days to reach optimal value of Kimchi fermentation in experimental groups than control. The horseradish powder showed the antimicrobial effect of Kimchi at initial stage, but thereafter that effect of pine pollen or horseradish were not significant. Therefore the addition of pine pollen or horseradish powder to Kimchi is not sufficiently effective for extension of shelf-life of Kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.2
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• pp.171-174
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• 1992

Effects of ascorbic acid and citric acid on pungency and color stabilities in the Horseradish powder during 16 weeks storage were investigated. When the ascorbic arid added 0.1 wt.%, the effect of allyl isothiocynate stability was very significant after 16 weeks storage at 37$^{\circ}C$. However, the effect of citric acid on the allyl isothiocyanate stability was not observed. The results also showed that ascorbic acid and citric arid did not affect the color stability of the Horseradish powder significantly. When the Horseradish powder was tempered with water, the effect of ascorbic acid on stability of allyl isothiocynate and color value was shown.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.463-467
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• 2005

To reduce salt content in Korean traditional kochujang, horseradish powder (1.2%, w/w) was added to kochujang with 4-10% salt, and its microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation far 120 days at $25^{\circ}C$. All treatments of kochujang had no effects on total viable bacterial numbers, which kept constant level, during fermentation (7.32-8.765 log CFU/g). Yeast numbers did not change under all treatments up to 90 days of fermentation, then decreased thereafter, ${\alpha}$-Amylase and ${\beta}$-amylase, and neutral- and acid-pretense activities of kochujang added with horseradish powder were higher than those of control group. ${\beta}$-Amylase activity of kochujang increased in proportion to salt concentration. Total accumulative volume of gas produced during fermentation of kochujang without horseradish powder was 5,892 mL/pack then decreased to 121-347mL/pack with low-salted kochujang (salt 4%, 6%) added with horseradish powder, Major gas produced was $CO_{2}(74-80%)$. Results indicate salt contents of kochujang could be lowered up to 6% by addition of horseradish powder without gas formation and quality alteration.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.179-190
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• 2003

This study was performed to investigate the effects of dried powders of pine needle, pine pollen, green tea and horseradish on preservation of Kimchi-yangnyum. The physicochemical and microbial changes of Kimchi-yangnyum were investigated during 30-days preservation. The changes of pH, total acid, and number of total viable cell, lactic acid bacteria, E. coli of the Kimchi-yangnyum were insignificant. And the addition of pine needle powder were more effective to suppress fermentation than that of pine pollen or green tea or horseradish.

• Journal of Animal Environmental Science
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• v.18 no.sup
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• pp.41-46
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• 2012

This study was performed to test the effect of horseradish powder in fattening pig diet on odorous compound concentration from manure. Twenty fattening boars [Landrace ${\times}$ Yorkshire) ${\times}$ Duroc] weighing an average body weight of $68.4{\pm}4.95}$ kg were randomly assigned to one of 4 treatments (horseradish level in diets: 0, 0.01, 0.02, 0.03%) based on their body weight. This experiment was a randomized complete block (RCB) design using 5 pigs per treatment with 1 pig per metabolizable cage. Pigs were fed experimental diet (amount proportional to 3% of their body weight) twice a day (09:00 and 16:00) for 7 d after having 14 d adaptation period. Experimental diets were mixed with water by 1:2.5 v/v. Concentration of volatile fatty acids (VFAs) was highest (p<0.05) when pigs fed diet with 0.02% horseradish powder. Level of phenol compounds including phenol and p-cresol were decreased (p<0.05) in 0.01~0.02% horseradish treatment group compared with control group. Concentration of indoles including indole and skatole was lowest (p<0.05) in 0.03% horseradish treatment group compare to others. Therefore, results from our current study suggest that the optimal levels of horseradish powder in diet for reducing phenol and indole compounds in pig manure were 0.02 and 0.03%, respectively.

• Korean Journal of Agricultural Science
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• v.43 no.4
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• pp.589-594
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• 2016

The objective of the current study was to investigate the effect of odor reducing agents on the levels of pH, total carbon, total nitrogen, and odorous compounds [phenols, indoles, short chain fatty acid (SCFA), branched-chain fatty acid (BCFA), and ammonium nitrogen] of swine manure during the spring season (temperature around $20^{\circ}C$). Odor reducing agents included horseradish powder, mushroom waste powder, and almond hull powder. A manure sample (15 L) was taken from the pit under the pens of a swine feeding operation and incubated with 0.03% horseradish powder, 1% mushroom waste powder, and 1% almond hull powder, respectively, in acryl chambers for 14 days. Addition of almond hull powder showed the lowest pH (p < 0.05) and the highest level of total carbon (p < 0.05) among treatments of odor reducing agents. Although addition of odor reducing agents increased the level of phenols (p < 0.05), addition of almond hull powder decreased the level of indoles (p < 0.05). Levels of SCFA and BCFA were higher in almond hull powder than those in control (p < 0.05). Taken together, the results from our current study showed that odor reducing agents can be used for reducing the odor of swine manure by providing fermentable carbohydrates. At $20^{\circ}C$, however, the function of odor reducing agents might be decreased due to lower microbial activity.

• Journal of Animal Environmental Science
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• v.18 no.sup
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• pp.35-40
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• 2012

This study was to performed to investigate the effect of horseradish powder and mushroom waste in fattening pig diet on odorous compound concentration from slurry. Twenty fattening boars [Landrace${\times}$Yorkshire) ${\times}$ Duroc] weighing an average body weight of $78.4{\pm}8.88$ kg were randomly assigned to one of 4 treatments (control, horseradish 0.03%, mushroom waste 0.5%, and combination; horseradish 0.03% + mushroom waste 0.5%). This experiment was a randomized complete block (RCB) design using 5 pigs per treatment with 1 pig per metabolizable cage. Pigs were fed experimental diet (amount proportional to 3% of their body weight) twice a day (09:00 and 16:00) for 7 d after having 14 d adaptation period. Experimental diets were mixed with water by 1:2.5 v/v. Odorous compounds in slurry including acetate, propionate, butyrate, trans fatty acid isomers were not different (P>0.05) among treatments. There was no difference (P>0.05) in the levels of phenol compounds including phenol and p-cresol in slurry among treatments. Concentration of indole was lower (P<0.05) in horseradish group compared with others. Skatole level was highest in control and horseradish group, middle in mushroom waste group, and lowest in combination group (P<0.05). Concentration of indole compounds was lowest (P<0.05) in combination group. Data from our current study suggest that indole compounds in slurry can be reduced by administrating pigs with 0.03% horseradish powder and 0.5% mushroom waste in their diet.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1350-1357
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• 2000

Traditional Kochujang was prepared adding horseradish or mustard powder to repress the gas formation which used to cause swelling problem during distribution. The koji for Kochujang was prepared by the strains which had high amylase and protease activities with superior flavor. The gas production from Kochujang during fermentation at $25^{\circ}C$ was ceased after stopping yeast growth completely by bactericidal components from $0.6{\sim}1.2%(w/w)$ of horseradish or mustard addition. Total viable bacterial count was not affected by adding horseradish or mustard. The amino type nitrogen content in Kochujang, which was one of the most important parameters in quality of Kochujang, increased continually during fermentation. The Kochujang fermented by P-2 isolate and added with mustard was significantly higher in amino type nitrogen content than other treatments after 120 days' fermentation. ${\alpha}-Amylase$ activity was very low while ${\beta}-amylase$ activity was high in Kochujang fermented by adding horseradish and mustard powder. The protease(acid and neutral) activities gradually increased by fermentation with no difference between treatments. The color and flavor were not different, but overall palatability of the Kochujang evaluated by sensory test showed significantly high rank in Kochujang fermented by P-2 isolate and with horseradish.

• Journal of the Korean Chemical Society
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• v.56 no.5
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• pp.571-576
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• 2012

A sol-gel derived carbon composite electrodes (CCEs) were fabricated by mixing horseradish peroxidase (HRP), sol of tetraethoxysilane (TESO), and graphite powder. The HRP solution was added to the sol solution of TEOS, and then graphite powder was added to this mixture. The resulting carbon ceramic network effectively encapsulated HRP and shows a catalytic reduction starting at -0.2 V for $H_2O_2$. The optimum conditions for $H_2O_2$determination have been characterized with respect to the enzyme loading ratio and pH. The linear range and detection limit of $H_2O_2$ detection were from 0.2 mM to 2.2 mM and 0.035 mM, respectively. The common electroactive interferences such as ascorbic acid, acetaminophene, and uric acid were not affected upon the response to $H_2O_2$ at the HRP biosensor due to low detection potential.

• Journal of Food Hygiene and Safety
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• v.16 no.1
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• pp.37-40
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• 2001

Recently, consumer's demand for natural preservatives is increasing because of residual toxicity, mutagenicity and etc. of synthetic preservatives and th study of natural preservatives is being done. In this study, antimicrobial activity of spices was investigated. Fungi occurred in bread and d noodle without mustard after 3days and 4days, respectively. However, they didn't occured in bread and noodle with mustard ball. Temperature of the water used in mixing-up mustard powder didn't affect antimicrobial activity of mustard. Fungi occurred in bread with cinnamon, Japanese pepper or horseradish after 4days, 4days or 6days, respectively. However, there wasn't the occurrence of fungi in bread with mustard after 8days, yet. Mustard and horseradish of extracts by water of spices had a strong antimicrobial activity. But the extracts by ethanol had 1ow antimicrobial activity.