• Journal of the Korean Applied Science and Technology
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• v.29 no.4
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• pp.631-637
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• 2012

Squid ink was added to the salt fermented squid by 2% or 4% of concentration and ripened at $10^{\circ}C$ for 8 weeks and at $20^{\circ}C$ for 32days. The effects of the squid ink on the volatile basic nitrogen and browning activities of salt fermented squid were investigated. The results are as follows; As the salt concentration was decreased and the fermentation temperature raised, volatile basic nitrogen in the salt fermented squid without addition of the squid ink was significantly increased to the latter stage of the ripening and hence fermentations were enhanced. It was found that the browning has decreased from the mid-stage of the ripening, after showing the increasement during the early stage. The volatile basic nitrogen content in the salt fermented squid addition of the squid ink has increased to the latter part of the ripening but the range was smaller than no treatment groups.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.197-205
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• 2015

This study was conducted to investigate the bioconversion of ginsenosides as well as anti-inflammatory activities of fresh ginseng Kkakdugi during fermentation. Fresh ginseng Kkakdugi reached proper ripeness, pH 4.30, and acidity 1.69% at $15^{\circ}C$ after 10 days. Lactic acid bacteria grew until reaching $1.10{\times}10^9CFU/mL$ after 20 days of fermentation, and ${\beta}$-glucosidase activity increased from 1.154 to 1.885 units/g. The bioconversion of ginsenosides was confirmed based on increased content of Rg3, an aglycone, from 0.13 to 0.17 mg/g during fermentation through HPLC. Fresh ginseng Kkakdugi did not display cytotoxicity up to the concentrations of $80{\mu}g/mL$, regardless of ripening period. Nitrite production and expression of inflammation-related proteins, iNOS and COX-2, decreased in a dose-dependent manner regardless of ripening period. From these results, fresh ginseng Kkakdugi showed the bioconversion of ginsenosides to aglycone during the lactic acid fermentation as well as an anti-inflammatory effect through the reduction of NO production and iNOS and COX-2 expression.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.150-156
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• 2009

In this study, Staphylococcus carnosus isolated from traditional sucuk (Turkish dry-fermented sausage) was used in combination with Lactobacillus plantarum as a lactic culture in sucuk production. Sucuk produced with only L. plantarum was evaluated as a control group. Microbiological, physicochemical, and volatile profile characteristics of sucuk samples were investigated during ripening. In both sausages with S. carnosus and control group, pH value decreased to below 5.0 at the $3^{rd}$ day. In all samples, Aw value decreased as the ripening time progressed. Sausages with S. carnosus showed the higher nonprotein nitrogen (NPN) value than control group. However, the highest mean value for thiobarbituric acid reactive substances (TBARS) was observed in control group. Enterobacteriaceae dropped to undetectable levels at the $3^{rd}$ day in both groups. S. carnosus increased approximately 1 log unit within the first 3 days of the fermentation. In the presence of S. carnosus, significant changes were observed in only a few volatile compounds.

• Journal of Life Science
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• v.22 no.1
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• pp.80-86
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• 2012

This study was conducted to improve quality of takju where natural honey is used to control the ripening fermentation and the amount of sediment derived from takju mash. A koji was prepared using rice starch and Aspergillus awamori var. kawachii. Takju mash was prepared by alcohol fermentation with Saccharomyces cerevisiae and a 3-step addition of steamed rice. The clean part of the mash (CPM) was separated from the sediment at $5^{\circ}C$ and 5% (w/v) of natural honey was added and then ripened for 23 days at 5, 10, or $15^{\circ}C$. Temperature, pH, acidity, and total sugar content showed no significant differences, but a 0.2 percent reduction in alcohol content occurred during storage. However, CPM ripened with honey had a comparatively higher score on sensory evaluation than did immature CPM with added honey added. Takju with 8% alcohol content was prepared by mixing the water from the mixed CPM ripened with honey together with 100, 50, and 25% of the frozen sediment. Several quality characteristics of the takju were checked over 37 days of fermentation at $10^{\circ}C$. The pH was sustained between 4.1 and 4.3, and changes in the number of viable yeast cells, acidity, total sugar amounts, and alcohol content showed similar patterns but differences in scale. Smaller amounts of sediment affected the stability of the takju. Mixing the CPM ripened with natural honey at low temperature moderately reduced the amount of sediment in the mash and resulted in a highly flavorful takju with an extended shelf life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.67-71
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• 1985

Daenjang, a traditional Korean fermented soybean paste, was prepared by the fermentation with Aspergillus oryzae for 3 days, and then ripened with salt addition(13%) for 45 days. The changes of composition and fraction pattern of lipid in Daenjang during ripening period were studied. The total lipid of initial Daenjang(0 day ripening) consisted of 91.8% of neutral lipid, 7.1% of phospholipid and 1.1% of glycolipid, and minor changes of the composition were observed during the ripening. The contents of free fatty acid and esterified sterol in nonpolar lipid fraction were increased, however, no significant changes in polar lipid fraction were observed from the Daenjang in ripening. Linoleic, oleic, palmitic acids were the major fatty acyl moiety in the fractions of total lipid, triglyceride and free fatty acid, respectively. No significant changes in fatty acid compositions of the fractions were noted, although the saturated fatty acyl moiety of the fraction were increased a little during Daenjang ripening.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.299-319
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• 2006

The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various sources of sugar(xylitol, xylose, sugar, pear juice). It was fermented at $10^{\circ}C$ for 60 days. The changes of pH in Dongchimi used different kinds of sugar decreased in all samples during the fermentation period, and then showed a slow decrease after 12 days of fermentation. The total acidity of Dongchimi using xylitol arrived slowly at the best tasting condition($0.3\sim0.4$ point) compared with other conditions. The changes of salt content were showed high as compared with other test conditions in 0 day, the day of fermentation. At the early stage of fermentation, the changes of turbidity of Dongchimi using sugar, pear juice were showed high as compared with those of Dongchimi using xylitol, xylose for $5\sim15$ days of fermentation. The maximum cutting force of Chinese radish Dongchimi showed the highest value among al at the 25 th day of ripening and then decreased gradually. The maximum cutting force of Dongchimi using sugar showed the lowest. The calcium and magnesium contents of Dongchimi juice and Chinese radish Dongchimi juice using xylitol were observed high at the early stage of fermentation and showed the highest value during the fermentation period. The microstructure showed disintegration appearance of middle lamella and cell wall during the fermentation period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.752-757
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• 1995

The effect of fermentation temperature on the changes of pH, acidity, salt content, color and vitamin C of mustard leaf kimchi during various storage days was investigated. The conditions of fermentation temperature were set at $4^{\circ}C$ (sample A) and $20^{\circ}C$ (sample B), and $4^{\circ}C$ after keeping at $20^{\circ}C$ for 12 hours(sample C) and $20^{\circ}C$ for 36 hours(sample D). As the fermentation proceeded, pH of sample stored at low temperature(sample A) was drop ped gradually from initial pH of 5.24 but there was great pH drop in the sample stored at high temperature(sample B, D). The salt content of the sample B at high temperature increased remarkably, and then the values showed D > A > C. The Humter values of L and a increased at the optimum ripening period, the higher the initial fermentation temperature(B) and the later the initial fermentation time at $20^{\circ}C$ those values, then decreased. The Hunter value of b constantly increased until day of 108. As fermentation time passed, the content of total vitamin C decreased to the range of 9.0mg% to 14.0mg% up to 24 days of fermentation, and at the optimum ripening period, it increased to the range of 14.0mg% to 22.0mg%, and at the fermentation period(until day 108), it decreased gradually.

• Journal of the Korean Applied Science and Technology
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• v.30 no.3
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• pp.488-493
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• 2013

This study shows the effect of 4% squid ink on the textural properties of squid during fermentation for 8 weeks at $10^{\circ}C$ or 32 days at $20^{\circ}C$ in 5% salt solution. Although the hardness and chewiness of the squid fermented with squid ink continuously decreased during fermentation, the degree of decrease was smaller than that of squid fermented without squid ink. We can conclude that squid ink inhibited the ripening of the low salt fermented squid.

• Food Science of Animal Resources
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• v.36 no.6
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• pp.807-818
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• 2016

The effect of addition commercial fish collagen hydrolysate and encapsulated fish collagen hydrolysate on the quality characteristics of sucuk (a traditional Turkish dry-fermented sausage) was investigated. Fish collagen hydrolysates were encapsulated with maltodextrin (MD) which has two different dextrose equivalent (12DE and 19 DE), with two different types of core/coating material ratios (10% peptide : 90% MD, 20% peptide : 80% MD). Than six group of sucuk dough (control, peptide, MD1210, MD1220, MD1910, MD1920) prepared and naturally fermented. The effects of the ripening period (28 d), treatment (peptide and encapsulated peptide addition) 'ripening period ${\times}$ treatment' interaction on sucuk's pH, lactic acid contents, $a_w$ values and moisture contents were statistically significant (p<0.01). The pH, moisture and $a_w$ decrease and lactic acid concentration increses during ripening period. The highest pH was observed with peptide added group (5.41), and encapsulated peptide added groups (4.76-4.77) were lower than the control group (5.26). Lactic acid concentration was affected from treatment and all treatment groups lactic acid concentration (0.185-0.190%) were higher than the control group (0.164%). Antioxidant and Angiotensin converting enzyme inhibition activities of water soluble protein extracts were significantly (p<0.01) increased during ripening time. Antioxidant activity reached the highest level at $28^{th}$ d. There was no significant increase observed after fermentation for both activities. Antioxidant activity of encapsulated peptide added (%39.56-40.48) groups were higher than control (34.28%) and peptide added (33.99%) groups except MD1920 (38.30%). The effect of the ripening period of the sucuk samples on TBA values was found to be statistically significant (p<0.01) while treatment and 'ripening period ${\times}$ treatment' interaction were not to be significant (p<0.05). The value of hardness was the highest in the encapsulated peptide added groups (29.27, 35.83 N), and it was 20.40 N and 15.41 N in the peptide added group and the control group respectively.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.5
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• pp.445-449
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• 2016

In this study, Red pearl (4x) and MBA (2x) were crossed Gangwon-do Agricultural Research and Extension Services in 2000 to compare the brewing characteristics of Cheonghyang, a seedless kind of grape registered in 2009, by maturity. Fruit characteristics of Cheonghyang were examined after the first racking and 300 days after fermentation during aging in manufacturing wine based on maturity categories of being immature, mature, and overmature after harvest between August 25 and 27, 2014. The soluble solid matter content did not differ between the first racking following manufacturing wine and during ripening, and the alcohol content following the first racking was 12.9% for immature ones, 13.0% for mature ones, and 12.7% for overmature ones., The alcohol content decreased by appropriately 1.3% to 1.8% during ripening. The total acidity content was 0.9% for immature ones, 0.8% for mature ones, and 0.5% for overmature ones following the first racking and showed insignificant variations during ripening of 0.8%, 0.7%, and 0.5%, respectively, with wine made from mature ones showing proper acidity. The volatile acid content following the first racking during ripening, showing insignificant variation by maturity; however, it decreased after ripening. The sensory evaluation detected differences in acidity of wine between mature and overmature grapes. There was no difference in sour taste between immature and mature grapes; however, overmature ones had low levels of sour taste. Our results showed that mature wine had the best overall preference.