• Applied Biological Chemistry
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• v.39 no.3
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• pp.222-226
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• 1996

Lipoxygenase, peroxidase and catalase activities were determined in tissues and brines of refrigerated dill pickling cucumbers in response to pickling process, storage and $H_2O_2$. Lipoxygenase was almost inactivated within 1 day exposure to dill pickling brine, and then gradually declined during storage. In contrast, peroxidase activity in cucumber tissue decreased steadily for 4 days after exposure to dill pickling brine. Catalase was present in fresh cucumber tissues, but only slight activity was observed after submerging cucumbers in pickling brine. Lipoxygenase, peroxidase and catalase activities were rapidly inactivated in cucumbers exposed to brine containing $H_2O_2$.

• Journal of the Korean Society of Food Culture
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• v.35 no.6
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• pp.577-581
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• 2020

This study examined the physicochemical properties of radish pickle containing different natural preservatives (grapefruit seed extract, green tea extract, rosemary, or olive) stored for 0, 1, 2, 3, and 4 weeks. The hardness and color of the radish pickles with the grapefruit seed extract was higher than the other radish pickles during storage from week 0 to week 4. A 14.52% and 13.80% decrease in hardness and color were observed in the radish pickles with grapefruit seed extract (GFE), respectively. In addition, the total phenolic content was highest in the GFE in natural preservatives. Based on the results, GFE was selected as the optimal natural preservatives, and the growth of total viable bacteria and yeast were evaluated. The total viable bacteria and yeast showed similar patterns to the control. These results are expected to be useful in producing radish pickles with optimal quality and contribute to the development of various foods in the food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.1-6
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• 1982

Fermented anchovy pickle isone of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. Lipid oxidation and proteolysis in the salted anchovy were rapidly occured at the early stage of ripening and the rate of proteolysis seemed to be sligtly delayed with the ripening. The major fatty acids in the raw anchovy were saturated of acids $C_{16:0}$, $C_{18:0}$ and $C_{14:0}$ while most of unsaturated acids were $C_{22:6}$, $C_{18:1}$and $C_{16:1}$ and they marked 30.8% ana 48.7% to the total fatty acids, respectiyely. When the pickle was ripened for 91 days, $C_{14:0}$$C_{16:0}$ acids were greatly increased, whereas $C_{22:6}$, $C_{20:5}$ and $C_{20:1}$acids were decreased. The main fatty acids of lipids of the anchovy pickle were $C_{16:1}$ and $C_{18:1}$ (30%). Amino acid composition of the HCl hydrolysates of raw anchovy showed big·her contents of glutamic acid, Iysine, aspartic acid, leucine and alanine while the contents of tryptophan, methionine, tyrosine, serine and phenylalanine were the lower. In free amino acid composition, the raw anchovy contained much of histidine, alanine, leucine, Iysine and arginine, and the anchovy pickle ripened for 91 days showed higher levels in the contents of lysine, leucine, glutamic acid, alanine and aspartic acid. In the ripened anchovf pickle aspartic acid, glycine, glutamic acid, isoleucine and valine incressed whereas thistidine decreased.

• Food Industry And Nutrition
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• v.10 no.1
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• pp.54-65
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• 2005

• Journal of Nutrition and Health
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• v.36 no.8
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• pp.859-869
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• 2003

The purpose of this study was to compare the effects of soup temperature on hunger, energy, and nutrient intake. The hot meal consisted of 400 g of hot beef-vegetable soup (75$^{\circ}C$), Yubu Chobap, Bulgogi, cucumber pickle and radish pickle. The cold meal component were the same as the hot meal except 300 g of water (8$^{\circ}C$) and boiled vegctables (100 g), instead of the hot beef-vegetable soup ot the hot meal. Thirst, core temperature and blood pressure were also measured before and after consumption the test meals in a within-subjects, repeated measures design. 30 women consumed 17% more kilocalories, 13% more protein and lipid and 16% more carbohydrate in the cold meal than in the hot meal. The core temperature at the end of the test meal was higher in the hot meal than in the cold meal. Energy and nutrient intake were inversely correlated with the hunger scores within 1 hour after the hot meal, however those are not related with each other in the cold meal. So hunger feeling might be disturbed in the cold meal. It is concluded that energy and nutrient consumptions were higher in the cold meal, partly because of the distrubed hunger feeling in the cold meal.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.400-408
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• 2001

The mushroom pickles were prepared as a processed mushroom product. The changes in pH, total acidity, brix. color and texture of the mushroom pickles (Lentinus edodes, Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii) were measured during storage at 4$^{\circ}C$. In addition, sensory evaluations on the mushroom pickles were performed. While the pH of Lentinus edodes and Pleurotus ostreatus pickles declined slowly, the pH of Agaricus bisporus and Pleurotus eryngii pickles declined rapidly during storage. The total acidity of Lentinus edodes pickles rose slowly, while the acidity Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii pickles rose rapidly. As for the color of mushroom pickles, "L" , "a" and "b" values changed slightly. The changes in texture were determined by a rheometer Hardness, cohesiveness, springiness, gumminess and brittleness of Lentinus edodes pickles were lower than those of the other mushroom pickles. In the sensory evaluation of mushroom pickles, Lentinus edodes showed higher acceptability ratings than the other mushrooms in taste, color, clearness, texture and overall acceptability. This study showed that among the mushrooms tested, Lentinus edodes was the most acceptable mushroom pickle for storage.

• Journal of the Korean Home Economics Association
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• v.8 no.1
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• pp.159-180
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• 1970

Forty-five home account books were randomized by electing "prize for good home manager" in 1967 through all over the country in korea. With this sampling analyzed monthly home expenditure in different item by test of significance, and compared with model of home expenditure and this results. Hope this analysis will help to the house wife for better plan home expenditure and will develope in scientific way of life in home managing. 1. Significance test of home account books in their items and in months indicated that there were significant statistical differences in the total living expenses. In other words, they did not work out a budget, and their home account books were nothing but a record expenses. 2. There was a significant difference in the monthly expenditure for food caused by the preparation of cabbage pickle (kim Jang) in November. This payment in a lump to the cabbage pickle brought about unbalance to home economic. 3. Compared with others, in November and in December we could find a meaningful difference in the monthly expenditure for clothing. 4. It was noted that there were not such comparable significant differences in months as to be mentioned for housing light and heating, education, saving, transportation and communication culture, taxes.

• Journal of the Korean Home Economics Association
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• v.23 no.4
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• pp.55-60
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• 1985

This study was carried out to compare the change of free amino acid content in the radish Kimchi added with anchovy pickle sauce with that added with 15% NaCl solution during 30 days fermentation. RESULTS : 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both decreased continually to the lowest value of 4.2 at the 30th day. 2.The salinity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of the salinity in both cases with time elapsed. 3. The free amino-type nitrogen content of sample A was nearly duplicated in the final step than in the initial one,while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in the both samples were aspartic acid, threonine, serine, proline, glutamic acid, glycine, alanine, tyrosine, cysteine, valine, methinonine, isoleucine, leucine, phenylalanine, $\gamma-aminobutyrix acid(\ulcorner), ornithine, lysine, histidine and arginine. 5. The amounts of proline, arginine were the highest in all free amino acids during fermentation, and tasty components of radish Kimchi seemed to relate to glutamic acid, alanine, isoleucine, leucine, phenylalanine, more deliciousness of Kimchi A and B seemed to derive from amino acids of anchovy pickle sauce added to Kimci A, such as alanine, valine, phenylalanine, lysine.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.69-74
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• 2013

This study has been performed for 150 days from February 1 - June 31, 2012 aiming at analyzing biologically hazardous factors in order to develop HACCP system for the vinegared pickle radishes. A process chart was prepared as shown on Fig. 1 by referring to manufacturing process of manufacturer of general vinegared pickle radishes regarding process of raw agricultural products of vinegared pickle radishes, used water, warehousing of additives and packing material, storage, careful selection, washing, peeling off, cutting, sorting out, stuffing (filling), internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, E. coli O157:H7, Clostridium perfringens, Yeast and Mold before and after washing raw radishes, Bacillus cereus was $5.00{\times}10$ CFU/g before washing but it was not detected after washing and Yeast and Mold was $3.80{\times}10^2$ CFU/g before washing but it was reduced to 10 CFU/g after washing and other pathogenic bacteria was not detected. As a result of testing microorganism variation depending on pH (2-5) of seasoning fluid (condiment), pH 3-4 was determined as pH of seasoning fluid as all the bacteria was not detected in pH3-4. As a result of testing air-borne bacteria (number of general bacteria, colon bacillus, fungus) depending on each workplace, number of microorganism of internal packing room, seasoning fluid processing room, washing room and storage room was detected to be 10 CFU/Plate, 2 CFU/Plate, 60 CFU/Plate and 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of general bacteria and colon bacillus was represented to be high as 346 $CFU/Cm^2$ and 23 $CFU/Cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, colon bacillus was not detected in all the specimen but general bacteria was most dominantly detected in PP Packing machine and Siuping machine (PE Bulk) as $4.2{\times}10^3CFU/Cm^2$, $2.6{\times}10^3CFU/Cm^2$, respectively. As a result of analyzing above hazardous factors, processing process of seasoning fluid where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and threshold level (critical control point) was set at pH 3-4. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.281-296
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• 2015

This study performed to find proper temperature and improve texture and taste of pickle by considering physic-chemical characteristic and sensory evaluation. The basis temperature of the pickle was manufactured by 5 temperatures($95^{\circ}C$, $85^{\circ}C$, $75^{\circ}C$, $65^{\circ}C$, $5^{\circ}C$) at intervals of $10^{\circ}C$, and the dangerous Temp range was exempted during 12 days. Results showed that 3rd day at $95^{\circ}C$ was the best temperature for the quality specification of the pickle. In addition, between 6th to 12nd days at $85^{\circ}C$ and $95^{\circ}C$ appeared the most excellent preferences of the pickles. Thus, quality specifications showed different results by the date, and it appeared $95^{\circ}C>85^{\circ}C>75^{\circ}C>65^{\circ}C>5^{\circ}C$ in order. Furthermore, the liquid pickles at the temp of $95^{\circ}C{\sim}85^{\circ}C$ showed better texture and flavor of pickles as well as good preference. Based on these results, managers or administrators of foodservice business will be recognized the importance of temperature and storage period for salted pickles to improve its texture and taste along with improving quality and preference.