• 한국식품과학회지
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• 제35권3호
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• pp.455-460
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• 2003

된장의 생산성 증대 및 부가가치를 높이기 위한 방안으로 된장의 갈변을 억제하기 위해 0.25%와 0.5% citric acid와 phytic acid를 첨가하여 된장을 제조하고 이들 유기산이 색도와 품질특성에 미치는 영향을 알아보았다. 이를 위해 $30^{\circ}C$에서 80일간 저장하면서 pH, 산도, 아미노태 질소, 효소활성, 색, 갈변억제율, 미생물수를 측정하였고 관능검사도 실시하였다. Citric acid와 phytic acid 첨가농도와 발효기간이 증가함에 따라 산도와 갈변억제율은 더욱 증가하였고, pH, 아미노태 질소 및 효소활성은 더욱 저하되었다. 총균, 효모 및 젖산균수는 pH 저하의 영향을 받지 않았다. 관능검사결과, panel들은 갈색 정도의 차이만을 유의적으로 인식하였고 향, 구수한 맛, 신맛, 기호도는 유의성이 인정되지 못하였다. 한편 0.25% 첨가시는 갈변은 억제되면서 품질특성뿐 아니라 관능적 특성도 대조구와 유사하였다. 이와 같은 사실로부터 citric acid와 phytic acid는 새로운 된장의 갈변억제제로 활용할 수 있을 것으로 사료되었다.

• 한국식품조리과학회지
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• 제24권1호
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• pp.92-98
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• 2008

In this study, salad dressing was prepared with added soypaste and its quality characteristics were evaluated. In terms of nutrient composition, the soypaste dressing contained higher levels of protein, minerals, and vitamins, and fewer calories, as compared to commercial mayonnaise. In addition, sensory evaluations revealed that the soypaste dressing received higher scores for flavor, taste, viscosity, and over-all preference than the commercial mayonnaise. The viscosity and emulsion stability of the freshly made soypaste salad dressing were 2,400 cP and 80%, respectively. And during 8 weeks of storage at $5^{\circ}C$, the viscosity and emulsion stability values remained similar to those of freshly made dressing. With prolonged storage time, the Hunter's color b-value slightly increased, whereas the L- and a-values slightly decreased. In terms of antioxidant activity, DPPH radical scavenging activity and lipid peroxidation inhibition were 2- to 3-fold higher in the soypaste salad dressing as compared to the commercial mayonnaise. And the soypaste dressing's antioxidant activity increased according to the storage temperature and time. Total microbial numbers increased to 6.2 log CFU/mL in the soypaste dressing, but E. coli was not detected. Overall, the results suggest that soypaste salad dressing could be introduced as a commercial product.

• Journal of Applied Biological Chemistry
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• 제56권1호
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• pp.11-17
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• 2013

부원료 첨가를 달리하여 제조한 쌈장을 포장하여 $30^{\circ}C$에서 18주간 저장하면서 저장중 이화학적인 특성 변화를 검토하였다. 쌈장의 색은 L-와 a-, b-값 모두 저장중 서서히 감소하였으며, ${\Delta}E$값의 변화는 대조구에서 심하였다. 쌈장 저장중의 가스 생성은 K-sorbate와 알코올, 겨자 첨가로 억제되었다. 저장중 쌈장의 효모수는 6주에 급격히 증가하였으나 겨자와 알코올, K-sorbate 첨가구에서 적었고, 매실즙과 울금 첨가구에서 많아 이들 첨가구에서 효모수의 증가가 가스 생성의 직접적인 원인이 되었다. 산화환원전위(ORP)는 저장 6주, 수분활성도는 저장 12주까지 저하되었으나 그 이후에는 근소한 증가를 보였다. 적정산도는 저장 중에 pH의 저하에 따라 증가되었으며, K-sorbate와 알코올 첨가구에서 적었다. 환원당은 울금 첨가구를 제외하고는 저장 9주까지 증가되었으며, 알코올은 매실즙과 울금 첨가구는 저장 15주까지 증가되었다. 쌈장은 유의적인 차이는 없으나 맛과 향기에서 겨자와 울금 첨가구가 양호하였고 전체적인 기호도에서 겨자 첨가구가 양호한 것으로 판단되었다.

• 동아시아식생활학회지
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• 제15권2호
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• pp.194-199
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• 2005

This study was conducted to investigate the effect of blanching on the quality characteristics of dandelion Kimchi. Experimental groups were divided BT-group (dandelion was blanched in the $3\%$ brine for 15 seconds at $100^{\circ}C$, then salted in $8\%$ brine for 5 hours) and NT-group (dandelion was salted at $8\%$ brine for 5 hours). Changes in pH, acidity, color, number of total microbe and lactic acid bacteria, antioxidant activity and sensory quality were investigated during the fermentation at $10^{\circ}C$. The pH of the BT- and NT-Kimchi maintained higher than 4.1 for 21-days fermentation, but that of BT-Kimchi was lower than that of NT-Kimchi. And also, the titrable acidity of BT-Kimchi was maintained higher than that of NT-Kimchi. $L^\ast\;value\;and\;b^\ast$ value of BT-Kimchi were higher, while $a^\ast$ value of BT-Kimchi was lower than that of NT-Kimchi. There was no significantly difference in total microbial count between BT- and NT-Kimchi, while number of the lactic acid bacteria in the BT-Kimchi was higher than that of BT-Kimchi. There was no significant difference in the antioxidant activity between BT- and NT-group during the fermentation. In the results of sensory evaluation of the dandelion Kimchi, toughness, color, flavor and overall quality were good in the BT-Kimchi, while the bitter taste showed relatively strong in the NT-Kimchi.

• 한국축산식품학회지
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• 제33권1호
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• pp.109-118
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• 2013

The objective of this study is to increase the utilization of duck by-products. The nutritional characteristics of four kinds of duck by-products (liver, heart, gizzard, and feet) were determined. The quality changes of four kinds of duck by-products were evaluated during frozen storage at $-20^{\circ}C$. The crude protein and cholesterol contents showed the highest level in liver while the crude fat content was determined to be the highest content in feet at 13.90%, and lowest in gizzard at 0.57%. Duck by-products contained USFA in the range of 48.69-77.66%, and the highest level in feet (p<0.05). During storage of duck by-products at $-20^{\circ}C$, the pH of duck by-products was in the range of 6.24-7.15, and there were no significant differences during the 4 mon storage period at $-20^{\circ}C$. Microbial counts of duck by-products except the gizzard were decreased significantly as storage time elapsed. In the sensory evaluation, overall acceptability of by-products (liver, heart, gizzard and feet) showed a tendency of decreasing value through storage, because off-flavor was increased with increased storage. Considering the combined results, one can conclude that duck by-products provide a good source of protein, and it was judged that the use of raw meat would be most appropriate within 3 mon of frozen storage.

• 한국축산식품학회지
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• 제41권2호
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• pp.173-184
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• 2021

Clean labeling is emerging as an important issue in the food industry, particularly for meat products that contain many food additives. Among synthetic additives, nitrite is the most important additive in the meat processing industry and is related to the development of cured color and flavor, inhibition of oxidation, and control of microbial growth in processed meat products. As an alternative to synthetic nitrite, preconverted nitrite from natural microorganisms has been investigated, and the applications of pre-converted nitrite have been reported. Natural nitrate sources mainly include fruits and vegetables with high nitrate content. Celery juice or powder form have been used widely in various studies. Many types of commercial starter cultures have been developed. S. carnosus is used as a critical nitrate reducing microorganism and lactic acid bacteria or other Staphylococcus species also were used. Pre-converted nitrite has also been compared with synthetic nitrite and studies have been aimed at improving utilization by exploiting the strengths (positive consumer attitude and decreased residual nitrite content) and limiting the weaknesses (remained carcinogenic risk) of pre-converted nitrite. Moreover, as concerns regarding the use of synthetic nitrites increased, research was conducted to meet consumer demands for the use of natural nitrite from raw materials. In this report, we review and discuss various studies in which synthetic nitrite was replaced with natural materials and evaluate pre-converted nitrite technology as a natural curing approach from a clean label perspective in the manufacturing of processed meat products.

• Journal of Microbiology and Biotechnology
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• 제32권3호
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• pp.307-316
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• 2022

Yeasts play an important role in spontaneous fermentation of traditional alcoholic beverages. Our previous study revealed that a mixed-consortia of both Saccharomyces and non-Saccharomyces yeasts were responsible for fermentation of khadi, a popular, non-standardized traditional beverage with an immense potential for commercialization in Botswana. Functional characterization of isolated fermenting yeasts from mixed consortia is an indispensable step towards the selection of potential starter cultures for commercialization of khadi. In this study, we report the characterization of 13 khadi isolates for the presence of brewing-relevant phenotypes such as their fermentative capacity, ability to utilize a range of carbon sources and their ability to withstand brewing-associated stresses, as a principal step towards selection of starter cultures. Khadi isolates such as Saccharomyces cerevisiae, Saccharomycodes ludwigii and Candida ethanolica showed good brewing credentials but Lachancea fermentati emerged as the isolate with the best brewing attributes with a potential as a starter culture. However, we were then prompted to investigate the potential of L. fermentati to influence the fruity aromatic flavor, characteristic of khadi. The aroma components of 18 khadi samples were extracted using headspace solid phase micro-extraction (HS-SPME) and identified using a GC-MS. We detected esters as the majority of volatile compounds in khadi, typical of the aromatic signature of both khadi and L. fermentati associated fermentations. This work shows that L. fermentati has potential for commercial production of khadi.

• 한국축산식품학회지
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• 제42권6호
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• pp.928-941
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• 2022

This study aimed to analyze the microbiological composition and sensory characterization of fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus SMFM2016-GK1; NK3, P. pentosaceus SMFM2016-NK3), Doenjang (D1, Debaryomyces hansenii SMFM2021-D1), and spontaneously fermented sausage (S8, D. hansenii SMFM2021-S8; S6, Penicillium nalgiovense SMFM2021-S6). The control was commercial starter culture. Nine treatments were applied [GD (GK1+D1), GS (GK1+S8), GDS (GK1+D1+S8), ND (NK3+D1), NS (NK3+S8), NDS (NK3+D1+S8), GND (GK1+NK3+D1), GNS (GK1+NK3+S8), and GNDS (GK1+NK3+D1+S8)] by mixing lactic acid bacteria and yeast, and S6 was sprayed. The microbial composition of fermented sausage was analyzed [aerobic bacteria (AC), Lactobacillus spp. (LABC), Staphylococcus spp. (STPC), and yeast and mold (YMC)], and pH and electronic nose and tongue measurements were taken. The AC, LABC, STPC, and YMC values of the control and treatment groups tended to increase during fermentation (p>0.05). The STPC values of the GD, GS, ND, and GDS groups were similar to that of the control on day 3. The pH of the control on day 3 was significantly lower than that of the GD, ND, and GND groups (p<0.05). Higher levels of 4-methylpentanol, 2-furanmethanol, and propyl nonanoate, which provide a "fermented" flavor, were detected in the GD group compared to in the control and other treatment groups. GD and ND groups showed higher umami values than the control and other treatment groups. Therefore, it is expected that GD can be valuable as a starter culture unique to Korea when manufacturing fermented sausage.

• 한국식생활문화학회지
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• 제24권5호
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• pp.552-560
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• 2009

Bamboo leaf powder was added to Chiffon cake to increase its neutraceutical effects and storage periods. Specifically, 0, 7, 10 and 13% leaf powder was added to the cakes. The content of total dietary fiber in the bamboo leaf powder was 65.57%. The moisture content did not differ significantly among groups. The cake containing 10% bamboo leaf powder had the greatest volume, whereas the control group (0% bamboo leaf powder) had the lowest volume (p<0.05). The Hunter's L and a values decreased significantly as the amount of bamboo leaf powder increased. The b value of the control was lowest among the groups (p<0.05). Evaluation of the consumer acceptance of flavor revealed that the cakes containing the added bamboo leaf had greater consumer acceptance than the control. However, when the color was evaluated, the 13% group showed the lowest acceptance (p<0.05). Other factors such as texture, taste and overall acceptance did not differ significantly among groups. Additionally, the elasticity did not differ among groups, while the air cells were most uniform in the control. The strength of bamboo leaf aroma, bitter taste and aftertaste increased as the amount of bamboo leaf powder added increased. Cakes containing 10% and 13% added powder had the greatest moisture content, while the control had the lowest content (p<0.05). As in previous studies, the results of this study indicated that 10% bamboo leaf powder was the optimal level for the preparation of Chiffon cake. To evaluate the storage of cakes, the 10% group and the control were inoculated with Aspergillus oryzae and then incubated at $30^{\circ}C$ for 6 days. The microbial colony counts in the control group were dramatically increased after 48 hrs; however, the fungal concentration of the 10% group did not increase for 4 days. In conclusion, the addition of 10% bamboo leaf powder to Chiffon cake increased the storage time while maintaining adequate consumer acceptance.

• 한국식생활문화학회지
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• 제25권6호
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• pp.770-778
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• 2010

Bamboo leaf powder was added to Jeolpyun to increase the neutraceutical effects and storage period. The bamboo leaf powder was added to rice flour at ratios of 0, 4, 6, 8, and 10% (w/w), and they were treated with aqueous malt extract to extend storage. The Jeolpyun was stored at $20^{\circ}C$ for 72 hr, and the physical and sensory characteristics were evaluated. As a result, the crude fat, crude protein, moisture, crude ash and total dietary fiber contents in bamboo leaf powder were 4.36, 11.29, 3.37, 7.33, and 65.57%, respectively. The Hunters L, a, and b values decreased significantly as the amount of bamboo leaf powder increased; however, the a and b values increased during storage. The paste property setback values decreased with the malt extract treatment and with increasing amounts of bamboo leaf powder. In a sensory analysis, hard texture strength in the malt extract and bamboo leaf powder treatment groups was less than that in the control during storage. The Jeolpyun prepared with malt extract and no bamboo leaf powder was the most accepted by consumers. Although adding bamboo leaf powder resulted in less consumer acceptance except for the flavor attribute, adding 4% and 8% bamboo leaf powder resulted in better consumer acceptance for texture, taste, and overall acceptance than that of the control. In a microbial analysis, adding bamboo leaf powder resulted in fewer mold colonies. In conclusion, adding 4% bamboo leaf powder and malt extract to Jeolpyun improved its storage properties.