• Food Quality and Culture
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• v.1 no.1
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• pp.6-12
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• 2007

In this study, we examined the effects of egg yolk powder added to flour dough on the lipid oxidation of fried products during storage. The flour dough containing the egg yolk powder (0, 5, and 10%) was fried in sunflower oil at $180^{\circ}C$ for 90 sec. The fried products were then stored at $60^{\circ}C$ for 9 days in the dark. The lipid oxidation of the fried products was evaluated by fatty acid composition, peroxide values (POV), conjugated dienoic acid (CDA) contents, and thiobarbituric acid (TBA) values. The color and phospholipids (PL) contents of the fried products were also determined by colorimetry and high performance liquid chromatography, respectively. The addition of egg yolk powder to the dough decreased the POV, CDA contents, and TBA values of the fried products during storage. Although POV, CDA contents, and TBA values significantly increased in the products without egg yolk powder during storage, little change was observed in the products with egg yolk powder. The PL contents remained relatively constant in the flied products added with egg yolk powder during storage. The lightness and greenness of the fried products decreased, and the yellowness increased, as the storage time increased. The results clearly indicate that the addition of egg yolk powder to the dough improved the lipid oxidative stability of the fried products during storage in the dark, and the PL in the egg yolk might have contributed to the improvements in lipid oxidative stability.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.79-84
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• 2016

A kimchi container actively controlling $CO_2$ concentration by timely flushing of $CO_2$ gas was structured and tested in its capability and effectiveness because high $CO_2$ concentration enhances the sensory flavor of the product. The inlet and outlet valves of $CO_2$ gas were programmed to open and close allowing synchronous vent/$CO_2$ flush according to the requirements of its dissolution in the contained kimchi. During the chilled storage, the headspace of container could be maintained at desired high $CO_2$ concentration providing the preferred kimchi in sensory quality compared to control of the conventional container. However, there was no significant difference between the high $CO_2$ container and control (container simply closed with air) in kimchi quality attributes of pH, titratable acidity, total viable bacterial count, Lactobacillus sp. count and Leuconostoc sp. count. The flow rate and time interval of $CO_2$ flushing need to be adjusted considering the kimchi amount, headspace volume and ripening time. The designed system has potential to be applied in refrigerator appliances in homes and food service industry.

• Preventive Nutrition and Food Science
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• v.14 no.1
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• pp.37-42
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• 2009

The protective activity of seolitae chungkukjang added with green tea against oxidative stress was investigated under the cellular systems using LLC-$PK_1$ cells. The treatment of 2,2'-azobis(2-aminopropane) dihydrochloride (AAPH) showed increase in lipid peroxidation, and decrease in endogenous antioxidant enzymes activity and cell viability. However, the methanol extract of seolitae chungkukjang inhibited lipid peroxidation by 58.3%, and increased cell viability up to more than 60%. In addition, it enhanced superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) activities. Seolitae chungkukjang improved oxidative stress-induced cellular injury through the radical scavenging activities. In particular, the addition of green tea in seolitae chungkukjang showed stronger effect against oxidative stress induced by AAPH. The more addition of green tea resulted in the greater antioxidative effect through elevation in activities of SOD and GSH-Px, and inhibition of lipid peroxidation, eventually leading to increase in cell viability. Theses results suggested that seolitae chungkukjang added with green tea have protective effects from cellular oxidative damage and could be considered as an application for the development of chungkukjang with functionality.

• Journal of the Korean Society of Food Culture
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• v.8 no.4
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• pp.331-335
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• 1993

This study was performed to improved the quality of dried persimmon. For this, the investigation of quality factor and processing experiments were performed. The moisture contents of dried persimmons were 30 to 36% and it was the most important component of the quality. Tannin contents were 0 to 20% and non-treated persimmon had higher tannin contents than treatment of carbon dioxide and alcohol. Total sugar contents were 55 to 60% and it was composed in glucose and fructose. Processing of dried persimmon by artificial-drying seemed to be useful when it needed to shorten the drying time or it continued rainy day during sun-drying. From the result of quality evaluation, sliced dried persimmon was better than whole dried persimmon in quality, so the sliced dried persimmon was expected that it has a little marketability.

• Journal of Animal Science and Technology
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• v.56 no.6
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• pp.21.1-21.7
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• 2014

This study was performed to investigate the physicochemical and microbiological properties of isoflavone-treated dry cured sausage from sulfur fed pork (0.3%) during storage at $15^{\circ}C$ for 45 days. Groups were divided into three treatments: dry-cured sausages produced with pork fed general diet as the control group (CON), sulfur-fed pork (SUL) and isoflavone-(0.25%) treated sulfur-fed pork (ISO). Moisture content in all groups decreased dramatically from 55-57% to 10-11% during storage, whereas crude protein, crude fat, and ash content increased (P < 0.05). The ISO group showed excellent antioxidant effect compared to CON during storage. Redness and lightness of ISO was higher than that of CON during storage. VBN in the ISO group was significantly lower than that in the CON and SUL treatments during 30 and 45 days of storage (P < 0.05). A total plate count of ISO was significantly lower than that of CON at 45 days (P < 0.05). In this study, adding isoflavone to meat products indicated prevention of lipid oxidation and improved color stability in meat products.

• Applied Biological Chemistry
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• v.38 no.4
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• pp.330-333
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• 1995

Effects of additives on physical properties of dover sole skin gelatin prepared by fractional precipitation with ethanol were investigated to obtain basic data for utilizing as food protein source. Physical properties such as gel strength, melting point, gelling point and viscosity of both ethanol- and non-treated gelatins were improved as ferric ion, sugar and ethanol were added to gelatin sol, but were deteriorated as sodium hydroxide and acids were added. Insignificant difference in effects of physical properties on additives such as ferric ion, sodium chloride, sugar, acids and ethanol between ethanol- and non-treated gelatins were not observed.

• Journal of Environmental Science International
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• v.18 no.12
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• pp.1369-1381
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• 2009

The simultaneous determination of residual pesticides was developed using a gas chromatography. In this study, a simple and reliable methodology was improved to detect 175 kinds of residual pesticides by a liquid-liquid extraction procedure, followed by chromatographic analysis by gas chromatography. The 175 kinds of residual pesticides was classified into 4 groups according to the chemical structure, column type, resolution and sensitivity. The soybean sample selected for recovery experiment was not detected any pesticides. The recovery rates were ranged from 70.6% to 119.7% in most pesticides. The relative standard deviation (RSD 0.3~5.6%) was lower than 5.6% in all cases. The limits of detection (LOD) was lower than the maximum residue levels established by Korean legislations. The method has been successfully applied to the analysis of approximately 130 real samples.

• The Korean Journal of Food And Nutrition
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• v.32 no.6
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• pp.701-710
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• 2019

This study investigated the effect of apios powder on the quality characteristics of sausages. The results were as follows: pH values of the sausages were not significantly different among the samples. The amount of moisture content in the sausages decreased with increasing amount of apios powder. Increase in apios powder increased the lightness (L) value but decreased redness (a) and yellowness (b) values. Increase in apios powder increased the hardness and chewiness of sausage but decreased the adhesiveness. Apios powder had no significant effect on gumminess and springiness of the sausages among all samples. Total phenolic compound content and DPPH radical scavenging activity of apios powder added sausage significantly increased with increasing apios powder. Total bacterial counts of apios powder added sausage increased in all the samples as storage period passes and after 4 weeks of storage, the more adding ratio of apios powder was increased, the total bacterial count decreased. In view of above results, apios powder was considered to be food material suitable not only for functionality but also for developing sausage product of which preservation property is improved. From the results, 100% apios powder can be used to make optimum level for production of sausage.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.370-374
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• 2008

The Gelidium corneum (GC)-whey protein isolate (WPI) blend film containing grapefruit seed extract (GSE) was prepared by incorporating different amounts (0, 0.02, 0.04, 0.08, 0.1%) of GSE into the film. The film's tensile strength (TS) and water vapor permeability (WVP) were improved by the addition of GSE. The film containing 0.1% GSE had a TS of 3.27 MPa, whereas the control had 2.64 MPa. WVP of the film was also significantly decreased by the addition of GSE. Addition of 0.1% GSE decreased the populations of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium by 1.0, 1.6, and 0.6 log CFU/g, respectively, compared to the control. Fish paste was packed with the GC-WPI blend film containing GSE, and microbial change in the fish paste inoculated with E. coli O157:H7, L. monocytogenes, and S. Typhimurium during storage was examined. Populations of E. coli O157:H7, L. monocytogenes, and S. Typhimurium were decreased by 0.60, 0.48, and 0.85 log CFU/g, after 7 day of storage, respectively. These results suggest packaging fish paste in the GC-WPI blend film containing GSE can extend the shelf life.

• Preventive Nutrition and Food Science
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• v.21 no.2
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• pp.147-154
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• 2016

In this study, the effects of a pre-filter system and electrolysis system on the safe and efficient reuse of brine in the cabbage salting process were investigated. First, sediment filter-electrolyzed brine (SF-EB) was selected as brine for reuse. Then, we evaluated the quality and microbiological properties of SF-EB and Chinese cabbage salted with SF-EB. The salinity (9.4%) and pH (4.63) of SF-EB were similar to those of control brine (CB). SF-EB turbidity was decreased (from 0.112 to 0.062) and SF-EB residual chlorine (15.86 ppm) was higher than CB residual chlorine (0.31 ppm), and bacteria were not detected. Salinity (2.0%), pH (6.21), residual chlorine (0.39 ppm), chromaticity, hardness, and chewiness of cabbage salted with SF-EB were similar to those of cabbage salted with CB. The total bacterial count in cabbage salted with CB was increased as the number of reuses increased (from 6.55 to 8.30 log CFU/g), whereas bacteria in cabbage salted with SF-EB was decreased (from 6.55 to 5.21 log CFU/g). These results show that SF-EB improved the reusability of brine by removing contaminated materials and by sterilization.