• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.5
• /
• pp.888-893
• /
• 2001

Soy sauce has a long history used as a food ingredient. However, hydrolyzed vegetable protein, mono-sodium glutamate, starch syrup, and fructose are added to soy sauce during fermentation for the taste and flavor of product. But consumers have been reluctant to the taste of these artificial additives. In this experiment, anchovy sauce was used to prepare soy sauce to enhance the quality and brine was used as a control. To evaluate the quality of soy sauce added with anchovy, total nitrogen (TN) and soluble nitrogen contents, total soild contents, total sugar reducing sugar. lactic acid content and protease activity were monitored during fer-mentation. Total microbial numbers and lactic acid bacteria were not significantly changed among the cases. Aerobic and anaerobic microorganisms. and lactic acid bacteria were not significantly changed among the cases we studied, For the total sensory test, it was also estimated that the cases using anchovy sauce were superior to the control. From the results mentioned above, we could obtain shorter fermenation period as well as the quality improvement in the case of using anchovy sauce instead of salty water in the fermented soy sauce production.

• CELLMED
• /
• v.9 no.4
• /
• pp.2.1-2.4
• /
• 2019

With the improvement of economic status and the desire for beauty, the interest in health and skin care is increasing. For these demands, since ages medicinal plants are in vogue. A variety of plants, cosmetics and foods with novel bioactive ingredients for skin care and beauty are under constant research and development. Skin is influenced by various factors such as Ultra-violet rays, stress, hormones and aging which together lead skin to lose elasticity, changes in pigmentation and wrinkle formation. Many medicinal plants have proven effects in skin care and beauty treatment. From this list of medicinal plants, one which is famous for its beauty, flavor and fragrance is Rosa damascene. Rosa damascene has many therapeutic action and postulated pharmacological studies such as anti-arthritic, anti-microbial, cardio protective, anti-inflammatory, antioxidant, analgesic, immune-modulator, gastro-protective, and skin ameliorative effect. Research in the field of Cosmetology has proven the effect of Rosa damascene in rehydrating skin, reducing scars and stretches, acne management, lowering skin pigmentation, delaying wrinkling and is recommended as a skin vitalizing agent. In this review, the morphology, chemical constituents, and some pharmacological activity are discussed.

• Korean Journal of Food Science and Technology
• /
• v.30 no.1
• /
• pp.54-61
• /
• 1998

Samjangs (Korean-style mixture of soybean paste) were prepared using magjang, traditional doenjang (Korean style soybean paste), and mixture of traditional doenjang and magjang (a kind of Korean style soybean paste) as a main composition. Charateristics including volatile compounds were investigated. Total sugar in samjang by using magjang was higher than that of other treatment while reducing sugar of the mixed treatment was high. Glutamic acid $(230.6{\sim}310.9\;mg/100\;g)$ was highest among free amino acids. Hunter color values of samjang with magjang was lower than those of others. Volatitle flavor components of smajang were identified with GC and GC-MSD. Fifty four components including 11 alcohols, 7 esters, 13 acids, 3 aldehydes, 4 alkanes, 4 phenols, 3 pyrazine and others were found in samjangs. Ethanol, acetic acid ethyl ester, 3-methyl butanoic acid, 2,4-hexadienoic acid and acetic acid might be major volatile components considering of high peak area. Pentanoic acid methyl ester and 4-methoxy-2-buten-1-ol were higher than other components in samjang with magjang while 2-methyl-1-propanol, butanoic acid and 3-methyl butanoic acid were in samjang with traditional doenjang and ethanol, acetic acid ethyl ester and 2,4-hexadienoic acid were in the mixed treatment.

• Microbiology and Biotechnology Letters
• /
• v.38 no.3
• /
• pp.322-328
• /
• 2010

Fermented skate is a traditional Korean food popular in Southwestern area of Korea. It has a characteristic flavor and alkaline pH. In this study we tried to determine the microbial flora in fermented skate using two different approaches. In culture-independent method, we amplified V2 region of 16S rRNA gene by PCR and cloned them into pUC18 plasmid to construct 16S rDNA fragment library. BLAST searches for the sequences obtained from this library revealed that uncultured bacterium clone 054E11.b was the most dominant flora in this fermented fish. In culture-dependent method, we diluted suspension of skate and spreaded on MRS, PCA, and MacConkey plates. We identified colonies grown on those plates by using PCR amplification of V2 region of 16S rRNA and DNA sequencing. BLAST searches of those DNA sequences resulted in totally different species with the observations from the 16S rDNA library analysis. Discrepancies of results obtained from both approaches suggest that the agar plates used in culture-dependent method may be different from the real condition of fermented skate. Therefore, results from culture-independent approach using 16S rDNA fragment library analysis may reflect real microbial flora in fermented skate.

• Korean Journal of Food Science and Technology
• /
• v.30 no.6
• /
• pp.1480-1483
• /
• 1998

To know the probable storage conditions for commercially prepared ‘baked egg’ and ‘rolled egg’ products, microbes and quality changes for samples immediately after the production and stored under the several conditions were tested. Sealed samples were stored at 5, 10, 15, $20^{\circ}C$, respectively and tested at 1 or 2-days intervals, opened samples were stored at 15, 20, 30, $37^{\circ}C$, respectively and tested at 6-hr intervals. Coliform bacteria, E. coli, Salmonella, Staphylococci were not detected, and viable cell counts level was under $10^2\;CFU/g$ for samples immediately after the production. The higher the storage temperature and baked eggs rether than rolled eggs showed more rapid microbial growth for both samples. For sealed condition, 14-days at $5^{\circ}C$ for both samples, 7-days for rolled eggs and 5-days for baked eggs at $10^{\circ}C$ were kept their initial microbial level and favorable flavor. For opened condition, it showed remarkable microbial increase after $18{\sim}24\;hr$ for $15{\sim}20^{\circ}C$ and 12 hr for $30{\sim}37^{\circ}C$. From these results, used egg products samples are able to be stored more than 1-week at below $5^{\circ}C$ and opened samples need to be stored at cold storage. At room temperature, it egg products.

• Culinary science and hospitality research
• /
• v.18 no.2
• /
• pp.182-196
• /
• 2012

This study investigates the optimal application of perilla leaves to fresh noodles in terms of a variety of beneficial effects and functions such as the anti-microbial function of the leaves. First, we measured the water contents of the fresh noodles and found that the ones added with 7% lyophilized perilla leaf extract showed the maximum water contents whereas the control noodles without perilla leaf extract the minimum. Increasing amount of raw perilla leaf extract or lysophilzed perilla leaves in the fresh noodles elevated the L value and significantly reduced the A value. The mass and volume of the fresh noodles were gradually decreased with raw perilla leaves added. Addition of raw perilla leaf extract and lyophilized perilla leaves decreased the turbidity of the fresh noodles. Hardness of the fresh noodles was increased by the addition of lyophilized Perilla leaves. Next, we tested the effect of the addition of sesame leaves on microbial growth. No microbes were found in the fresh noodles in the absence or presence of sesame leaves at day 0. When the noodles were stored for 3 days, the greatest number of bacteria was detected in the noodles without perilla leaves while addition of perilla leaves lowered the amount of bacteria in the noodles. We then performed the sensory test. For the raw perilla leaf extract addition, the noodles with 9% of extract exhibited the highest in appearance, flavor, color (6.47), texture (6.60), and overall acceptability (7.67). Texture was the highest in the ones with 3% (6.87) and 5% (6.20) of extracts added. Overall acceptability (7.07) was the best when 3% perilla leaves were added. Overall, 9% addition of raw perilla leaf extract or 3% addition of lysophilized perilla leaves showed optimal tastes.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.10
• /
• pp.1438-1446
• /
• 2016

The objectives of this study were to investigate the effects of superheated steam (SHS) treatment on the physicochemical and microbial properties of garlic. The garlic was treated by SHS at temperatures of 100, 150, 200, 250, 300, and $350^{\circ}C$ for 60 s. The moisture content of raw garlic was lower than that of SHS-treated garlic. The total thiosulfinate and pyruvate contents were dramatically reduced by SHS treatments. The antioxidant activities of garlic measured by ferric reducing/antioxidant power, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging assay, and total phenolics content decreased by SHS. The major volatile sulfur compounds of garlic such as diallyl disulfide, allicin, allyl sulfide, diallyl sulfide, and diallyl trisulfide were significantly reduced by SHS. The antimicrobial effects of raw garlic were stronger than those of SHS-treated garlic against three strains of bacteria, including Staphylococcus aureus, Escherichia coli, and Bacillus cereus. However, total aerobic bacteria in garlic were dramatically reduced by SHS from 8.6 to 2.9 log CFU/g. The results from the sensory evaluation show that SHS treatment of garlic above $200^{\circ}C$ provides better acceptably due to reduction of off-flavor and pungency of garlic. These results suggest that superheated steam treatment can used as an efficient process for reducing garlic off-flavor and pungency.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.13 no.6
• /
• pp.2641-2647
• /
• 2012

Quality and sensory characteristics such as microbial count, pH, acidity, flavor, taste, color and overall acceptance of bamboo shoot pickle cured with red pepper paste and bamboo shoot pickle cured with soy sauce paste made of Maengjong bamboo shoots were investigated during a long-term storage at different temperature (at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). Microbial contamination was not observed, and water content did not showed significant change in all samples of both pickles during the whole storage period of 30 days, regardless of storage temperature. At $25^{\circ}C$, all sensory characteristics of bamboo shoot-red pepper paste pickle did not show a significant change for 30 d. However, at $35^{\circ}C$ and $45^{\circ}C$, the flavor, taste and color of bamboo shoot-red pepper paste pickle did not change remarkably, but the overall acceptance significantly changed from the beginning of storage. Bamboo shoot-soy sauce pickle did not give a significant change in flavor, taste and overall acceptance at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$. However a remarkable change in color started to be shown at 25 d in case of storage at $45^{\circ}C$. Overall acceptance and color were selected as indicating parameters for the shelf-life estimation of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle, respectively. Based on room temperature storage and delivery at $20^{\circ}C$, the shelf-life of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle were determined as 308 d (about 10 month) and 447 d (about 14 month), respectively.

• Journal of Dairy Science and Biotechnology
• /
• v.16 no.2
• /
• pp.90-97
• /
• 1998

This study was carried out to investigate changes of microbiological and sensory properties in various heat-treated market milks (LTLT, HTST, and UHT milks) stored at 10$^{\circ}C$ during 15d. Titratable acidity (TA) increased with storage, while pH tended to decrease. During the initial 9d, no difference was found in TA, however, after 9d, it was slightly higher in HTST and UHT milks than that in LTLT milk. In LTLT and HTST milks, total viable cells and psychrotrophs were dramatically increased during storage, In addition coliform and pathogenic bacteria were found at 12 and 15d. In UHT milk, total viable cells were found only at 15d. In sensory evaluation, LTLT and HTST milks developed a negligible off-flavor until 9d. At 12d, it became stronger in HTST milk than that in LTLT milk. In UHT milk, off-flavor was detected at 9d and increased rapidly there-after. The degree of off-flavor was little higher in HTST and UHT milks, compared with that of LTLT milk after 9d storage. These observations indicated that LTLT and HTST milks may not be microbiologically acceptable after 5d, while off-flavor was not detectable until 9d, In comparison, UHT milk keeps a good quality in microorganism until 15d, however, it may not be accepted in sensory aspect after 9d storage.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.5
• /
• pp.667-672
• /
• 2003

Low-fat, precooked high quality Wanjajun was prepared by treating natural antioxidant herbs and hydrocolloids for quantity production of cook/chill system in foodservice. The proposed Wanjajun was formulated under the consideration of flavor and fat level. Wanjajun was prepared with hydrocolloid such as sodium alginate, car-boxymethyl cellulose (CMC), carrageenan and xanthan gum. Cooking yield, fat retention and water holding capacity of Wanjajun containing hydrocolloidal gums were higher than those of control. L-value of raw product was low in comparison with cooked product, but a-value was higher than that of other cooked product. Colors of raw and cooked products were not different among five kinds of products. pH value of cooked product was higher than that of raw product pH range of cooked products revealed to 6.10~6.23. There was no considerable change in pH value during storage. The coliform group and Staphylococus aureus were not detected during storage. Total bacteria1 counts were close to microbial guidelines for safe condition. Hardness, springness, cohesiveness, gumminess and brittleness of low-fat products were generally lower than those of control product. Hardness, gumminess and brittleness of reheated products were higher than those of preheated products. Flavor, tenderness, juiciness and overall quality were not different between precooked and reheated products. Textural characteristics of products were superior in the order of sodium alginate, xanthan gum, CMC, carrageenan and control product.