• Food Science of Animal Resources
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• v.37 no.2
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• pp.219-227
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• 2017

The objective of this study was to determine the physicochemical and sensory properties of cooked emulsion sausages containing different levels of lotus rhizome powder (0, 1, 2, and 3%, based on total weight). Lotus rhizome powder had no significant (p>0.05) impact on pH, moisture, protein, or ash content of sausage. However, fat content was slightly but significantly (p<0.05) decreased when the level of lotus rhizome powder was increased in the sausages. The addition of lotus rhizome powder to sausages at over 1% resulted in significantly (p<0.05) darker and less red color of cooked sausage compared to control. Increase in lotus rhizome level slightly improved the emulsion stability and apparent viscosity. Significant (p<0.05) reduction in cooking loss was observed when more than 1% of lotus rhizome powder was added to sausages. The textural properties of sausages were unaffected by the inclusion of lotus rhizome except for springiness and chewiness. On the manufacture day, control sausage had significantly (p<0.05) higher TBARS value than treatments. Regarding sensory characteristics, increased levels of lotus rhizome powder decreased (p<0.05) color and juiciness scores. However, cooked sausages exhibited similar overall acceptability regardless of the level of lotus rhizome powder added to sausages. Therefore, lotus rhizome powder, an antioxidant dietary fiber, could be used as an effective natural ingredient in meat products for the development of healthier and functional food.

• Korean Journal of Food Science and Technology
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• v.12 no.1
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• pp.53-58
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• 1980

The effects of water activity, oxygen, light and storage temperature on the color degradation of dried red pepper were investigated during storage. Some packing materials were used for improving the storage life of red pepper by minimizing those factors. The results obtained were summarized as follows: 1. The critical water activity to the capsanthin of red pepper was 0.75. 2. Color degradation of dried red pepper was the most severe by U.V. light among 100 watt infra-red lamp, 15 watt U.V. lamp and 200 watt glow lamp. 3. Effect of light was not significant in the presence of nitrogen, Main factor of color degradation of red pepper in storage appeared spontaneous oxidation by the existence of oxygen. 4. The capsanthin content and the lightness as hunter value in powder type storage of red pepper was higher than that in whole pod type during 3 month's storage. 5. The air and damp-proof packing materials showed better results than polyethylene film packing in capsanthin content and lightness during 3 month's storage.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.287-294
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• 2007

Effect of combined use of anti-microbial materials, such as ethanol, mustard and chitosan, on the quality of low salted kochujang was investigated during fermentation at $20^{\circ}C$ for 12 weeks. Viable cells of yeast increased remarkably during fermentation, but increasing ratio was significantly low in ethanol-mustard added kochujang. Activity of ${\beta}-amylase$ was high in anti-microbial material added kochujang, whereas ${\alpha}-amylase$ and protease activities were low in those groups. Water activity decreased during fermentation with being low in the control kochujang prepared with normal-salt without anti-microbial materials. Hunter L-, a- and b-values of kochujang increased during fermentation, and the degree of increase in total color difference $({\Delta}E)$ was low in ethanol added kochujang. Titratable acidity of kochujang was decreased in anti-microbial materials added group at late aging period, and oxidation-reduction potential was low in the control kochujang. Total sugar and reducing sugar contents of kochujang were high in ethanol-mustard added kochujang. Ethanol contents of kochujang increased at late aging period, with high values in ethanol-chitosan added kochujang. Amino nitrogen content increased during middle of fermentation, and ammonia nitrogen content of kochujang decreased in ethanol-mustard-chitosan added group during fermentation. After 12 weeks fermentation, sensory results showed that ethanol or ethanol-mustard added kochujang were the highest in color and flavor with the highest overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1337-1342
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• 2004

To improve the quality of Gulbi, 10% garlic juice (GJ), 10% onion juice (OJ), and 10% garlic and onion juice mixture (GOJ) were added to the brine solution as a wet-salting method. The changes of total volatile basic nitrogen (TVB-N) and trimethyl amine (TMA) production, thiobarbituric acid reactive substance (TBARS) value, and total microbial numbers in Gulbi were analyzed during storage at room temperature for 12 days. The group treated with 10% GOJ showed the lowest values of 88.2 mg/l00 g in TVB-N, 14.13 mg/l00 g in TMA, and 3.1 $\mu$mol/kg in TBARS. The fatty acid profile of Gulbi was analyzed on 5, 15, and 30 days to investigate the effect of GOJ treatment. The group treated with GOJ showed higher C22:6 (9.91%) and C20:5 (4.25%) contents than control (7.37% and 3.71%, respectively), but had lower C18:1 (24.44%) content. The saturated fatty acid content in Gulbi was 32∼35% and the C16:0 (21∼23%) was predominant in it. Oleic acid was major unsaturated fatty acid in Gulbi. The contents of polyunsaturated fatty acids (C18:3, C20:5, C22:6) were decreased after 30 days but increased the saturated fatty acid (C16:0) and monoenes (C16:1 and C18:1). The Gulbi treated with GOJ by brine salting method showed higher DHA and EPA (9.91% and 4.25%, respectively) contents than the control group.

• Journal of Nutrition and Health
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• v.53 no.2
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• pp.99-110
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• 2020

Purpose: The rice germ fraction is a better source of protein, lipid, and fiber than the rice endosperm. Furthermore, the rice germ is rich in bioactive phytochemicals such as γ-aminobutyric acid, tocopherols, tocotrienols, phytic acid, and so on. In this study, the phytosterol content and antioxidant activity of Keunnunjami germ (KG) or normal rice germ supplement were investigated in healthy adult rats. Methods: In vitro, quantitative assessment of phytosterols, including β-sitosterol, campesterol, cycloartenol, and stigmasterol, was performed. Comparative antioxidant activities of 2 rice germs were measured based on DPPH radical scavenging activity, reducing power, and ABTS radical scavenging capacity. In vivo, male Spraque-Dawley rats (30-weeks-old) were randomly assigned a diet of normal control (NC, AIN-93M diet), AIN-93M diet supplemented with normal rice germ 3% (NG3), or AIN-93M diet supplemented with KG 3% (KG3) and fed for 8 weeks. Results: KG contained significantly higher campesterol and stigmasterol contents and antioxidant activity than normal rice germ. The KG3 group exhibited significantly lower body weight gain as well as inguinal and total white adipose tissue weights. There were no significant differences in plasma glucose, insulin, C-peptide, or homeostasis model assessment of insulin resistance level among the 3 groups. The plasma tumor necrosis factor-α concentration was significantly lower while leptin, advanced oxidation protein products, and interleukin-6 showed downward trends in the KG3 group. In addition, the superoxide dismutase level of the KG3 group was significantly higher compared to the NC and NG3 groups. Conclusion: This study indicates that KG can be considered as a valuable source of phytosterol components. Lastly, KG has strong antioxidant properties and may have potential to ameliorate elevation of proinflammatory cytokine production with age.

• The Journal of Korean Medicine
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• v.37 no.1
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• pp.21-33
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• 2016

This study aimed to investigate the stability and biological activities of BHSST decoction depending on the preservation temperature and periods. Methods: BHSST decoction was preserved at room temperatures (R/T, $23{\pm}1^{\circ}C$) or refrigeration ($4^{\circ}C$) for 0, 30, 60 and 90 days. To evaluate the stability of BHSST decoction, pH and sugar content were estimated. In addition, high-performance liquid chromatography (HPLC) analysis was performed to determine marker compounds of BHSST decoction. To evaluate anti-inflammatory effect, nitric oxide (NO) and prostaglandin $E_2$ ($PGE_2$) productions were measured in LPS-stimulated RAW 264.7 macrophages. Antioxidant activity was examined using the assays for 3-ethyl-benzothiazoline-6-sulfonic acid (ABTS) and 1-1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities. Results: There was no change in pH and sugar content depending on the preservation temperature and periods of BHSST decoction. Among the major components of BHSST, contents of liquiritin, baicalein and wogonin was reduced time-dependently both at R/T and $4^{\circ}C$. Inhibitory effects of BHSST decoction on NO and PGE2 productions were slightly decreased in a time-dependent manner by 90 days of preservation. In addition, BHSST decoction maintained ABTS and DPPH radical scavenging activities by 60 days while significantly reducing the activities in 90 days of preservation at R/T. By contrast, BHSST decoction had no significant change of ABTS and DPPH radical scavenging activities by 90 days at $4^{\circ}C$. Conclusions: Our results suggest that the stability and efficacy of BHSST decoction are maintained for 60 days at $4^{\circ}C$ rather than R/T.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.97-104
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• 2004

Effects of sub-materials such as, ethanol, mustard, and chitosan, on enzymatic, microbial and physicochemical characteristics of kochujang were investigated during fermentation. Activity of ${\alpha}$-amylase was low in chitosan-added kochujang, whereas those of ${\beta}$-amylase and pretense did not show any remarkable difference. Viable cells of yeast and bacteria decreased in sub-material-added kochujang during fermentation, with yeast counts decreasing more rapidly in ethanol- and mustard-added kochujang than that with chitosan. Consistency of kochujang decreased during fermentation, with the highest consistency observed in ethanol-added kochujang. Oxidation-reduction potential was low in chitosan-added kochujang. Water activity of all kochujang groups decreased during fermentation with the lowest in ethanol-added kochujang. Hunter L-, a-, and b-values of chitosan-added kochujang were higher than other groups, whereas increase in total color difference of low-salt without sub-material group was lowest pH of kochujang was the highest in ethanol-added kochujang, whereas titratable acidity increased remarkably in chitosan-added group. Total sugar and reducing sugar contents of kochujang were high in ethanol-and mustard-added groups, whereas ethanol production decreased remarkably in mustard-added kochujang. Amino nitrogen content was highest in low-salt without sub-material kochujang during late aging period. Ammonia nitrogen content was lower in mustard-added kochujang. After 12 weeks of fermentation, ethanol-added kochujang was more acceptable than mustard-and chitosan-added groups in taste, color, and overall acceptabilities.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.4
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• pp.221-226
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• 1977

The quality changes of yellow sea bream, Branchiostegus japonicus japonicus, during frozen storage were mentioned from the view point of commercial value. The experiments were conducted to find out the effective storing method by varying the storage temperatures $(-5^{\circ}C,\;-35^{\circ}C)$ and pretreatment with chemicals $(0.l\%\;BHA,\;1\%\;sodium\;Polyphosphate)$. The samples were stored for 6 months at $-5^{\circ}C$ and $-35^{\circ}C$ after dipping in the chemical solutions and packing with polyethylens film. The extractibility of salt soluble protein of sample stored at $-35^{\circ}C$ was higher than that of samples stored at $-5^{\circ}C$, while the chemical treatments were not so much effective. Difference in the amount of free water released from samples was obvious between $-5^{\circ}C$ and $-35^{\circ}C$ storage, and that of samples treated with sodium Polyphosphate was much less than the BHA-treated ones. VBN content was differed by varying the storage temperature whereas no effect by the chemical treatments. TBA value of the sample storage at $-35^{\circ}C$ was lower than $-5^{\circ}C$ and the effect of chemicals on the development of oxidation was in order of sodium polyphosphate, BHA and control. Carotenoid content also changed by varying the storage temperature and the color was completely faded out with quality deterioration after 3 months storage at $-5^{\circ}C$.

• Journal of Korean Society for Atmospheric Environment
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• v.26 no.6
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• pp.657-665
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• 2010

Carbon dioxide ($CO_2$) is known to be a major greenhouse gas partially emitted from waste combustion facilities. According to the greenhouse gas emission inventory in Korea, the quantity of the gas emitted from waste sector in 2005 represents approximately 2.5 percent of all domestic greenhouse gas emission. Currently, the emission rate of greenhouse gas from the waste sector is relatively constant partly because of both the reduced waste disposal in landfills and the increased amounts of waste materials for recycling. However, the greenhouse gas emission rate in waste sectors is anticipated to continually increase, mainly due to increased incineration of solid waste. The objective of this study was to analyze the property of Municipal Solid Waste (MSW) and estimate $CO_2$ emissions from domestic MSW incineration facilities. The $CO_2$ emission rates obtained from the facilities were surveyed, along with other two methods, including Tier 2a based on 2006 IPCC Guideline default emission factor and Tier 3 based on facility specific value. The $CO_2$ emission rates were calculated by using $CO_2$ concentrations and gas flows measured from the stacks. Other parameters such as waste composition, dry matter content, carbon content, oxidation coefficient of waste were included for the calculation. The $CO_2$ average emission rate by the Tier 2a was 34,545 ton/y, while Tier 3 was 31,066 ton/y. Based on this study, we conclude that Tier 2a was overestimated by 11.2 percent for the $CO_2$ emission observed by Tier 3. Further study is still needed to determine accurate $CO_2$ emission rates from municipal solid waste incineration facilities and other various combustion facilities by obtaining country-specific emission factor, rather than relying on IPCC default emission factor.

• Journal of the Korea Organic Resources Recycling Association
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• v.11 no.4
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• pp.79-89
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• 2003

The purpose of this study is to investigate appropriate environmental factors when domestic waste is decomposed as aerobic digestion. So stabilization degree was measured after the waste is mixed as certain rates and water content was controlled by 55% and 60%. Variation of VS showed food waste in reactors of number 1, 2, 3, 4 and 5 was decomposed fully except reactor of number 6. Decomposition degree of VS in reactors of number 1, 2, 3 and 4 was not different high because Vinyl and plastic inserted played role bulking agent in reactor number 1, 2, 3 and 4. In reactors, maximum temperature indicated $57{\sim}59^{\circ}C$ and temperatures in reactors 1, 2, 3 and 4 were higher and remained longer than in reactor 5 and 6 for 2~4 days. Variation of $CO_2$ was similar to that of VS. The reduction rate of water content was low because moisture generated by oxidation fever of microorganism did not evaporated well. pH was low in the beginning of the reaction however, as time passed, it increased slightly and remained regular pattern. EC and C/N showed the same pattern as pH. Settlement and weight reduction rates were similar to the factors above. Reactor 1, 2, 3, and 4 showed higher settlement and weight reduction rate than reactor 5 and 6.