• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.86-90
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• 2020

Herb soy sauce was prepared by extracting rosemary, lemon balm, spearmint and peppermint at a low temperature in fresh soy sauce. The antioxidant and physicochemical properties of herb soy sauces were examined. Herb soy sauces were prepared by adding 2.5% (w/v) of herbs to fresh soy sauce at 60℃. The total polyphenol, DPPH%, ABTS% increased with extracting time but five minutes extraction with sufficient antioxidant herb soy sauce could be prepared. The antioxidant powers of herb soy sauces were higher in lemon balm extract, and the rosemary extract showed the lowest. Soy sauces added with herbs had lower pH and salinity (p<0.05) and higher sugar content than without herbs. The colorness according to the type of herbs showed significant difference.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.348-358
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• 2004

This study was conducted to examine contents of total acid and free amino acids in the Demi-glace with added quantity of Omija extracts. Firstly, The level of Total acid content of Demi-glace sauces was $1.08{\sim}1.89%$ and Omija extracts was $2.77{\sim}7.24%$. The more Omija extracts added, there was the higher total acid contents. Sauces and extracts of 5% Omija was the highest. Secondly, Total free amino acids contents of control was 2518.52mg%, and Omija sauces was $2261.52{\sim}2894.14mg%$. 2% Omija sauces was the highest among them. Hydroxyproline of total 34 free amino acids was the highest, and Glutamic acid 158.42mg%, Proline 78.90mg% was next in order. Arginine was the highest with $27.40{\sim}34.40mg%$ among 9 essential amino acids contents. Glutamic acid was the highest contents with $123.18{\sim}158.42mg%$. Compared to control's(0.41mg%), Omija added group was $20.63{\sim}27.82mg%$ and it was the highest increase. While other 15 amino acid was analyzed, Hydroxyproline was the highest contents with $1,737.22{\sim}2,205.80mg%$. Compared to control group(15.63mg%), proline was $57.01{\sim}78.90mg%$ Omija added group and it was increased with the highest contents. In essential amino acid, flavor enhancing amino acid and other amino acid were increased and the highest contents with 2% added Omija sauce. Thirdly, sensory characteristics of Demi-glace sauces based on overall preference, It was find that 2% added Omija was the best. 2% added was the best for color, flavor, taste, texture, overall acceptability(P<.001). In terms of Demi-glace sauces' gender preference, male and female people liked 2% added Omija color, flavor, taste, texture, overall acceptability. It was find that there was no significant differences between male and female.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.862-874
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• 2014

Salt-fermented fish and fish sauce are very important materials to make Kimchi. They provide good taste and plenty of nutrition to Kimchi during fermentation. However, it is difficult to purchase Korean salt-fermented fish or fish sauce out of Korea. Therefore, to generalize Kimchi for other countries, this research carefully compared the quality differences between Kimchi made with South East Asian fish sauce, which is fairly similar to traditional Korean salt-fermented anchovy extract (Aekjeot) in terms of taste and ingredients, and that made with traditional Korean salt-fermented anchovy extract. To determine quality differences among traditional Korean Kimchies made with different sauces, Korean-made salt-fermented shrimp, salt-fermented shrimp extract, salt-fermented anchovy and salt-fermented anchovy extract were used. Of the four Kimchis, the one made with salt-fermented anchovy extract was chosen as a control sample and compared with those made with three different South-East Asian fish sauces. In the sensory evaluation for acceptance of fish sauces, characteristics of taste, texture and overall acceptance showed significant differences. In the sensory evaluation for differences, characteristics of fish odor and crunchiness showed visible differences. For umami taste, all fish sauces received higher points than Korean salt-fermented anchovy extract (control sample), although the difference was not significant. Sensory evaluation and research results show that Kimchi can become a highly likable food overseas and Kimchi can substitute easily bought South-East Asian fish sauces for Korean salt-fermented fish sauces (Jeotkal).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.3
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• pp.267-277
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• 2022

This study investigated changes in the physicochemical and microbiological properties of fermented fish sauces based on the pacific sand lance Ammodytes personatus during fermentation according to rice koji treatments and salt contents. In total, six fish sauces were prepared, with rice koji treatment for 24 or 72 h before salt addition, and salt contents of 10 or 20%, including two controls to compare the response to different salt contents without koji treatment. The initial pH values of the sauces with koji treatments were notably lower than those of the controls. Over the 10 months of fermentation, the amino nitrogen contents of the sauces with 10% salt were higher than those with 20% salt, while the volatile base nitrogen value was also increased. In the microbial community, the initial numbers of lactic acid bacteria and mold were higher in the sauces with koji treatment than in the controls. After 8 months of fermentation, the free amino acid and organic acid contents were higher in the sauces with koji treatment than in the controls. Although the fermentation rate was affected to a greater extent by salt contents, the rice koji treatment also exerted a positive effect on the acceleration of fermentation.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.713-717
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• 2012

The objective of this study was to evaluate the effect of sodium habituation on thermal resistance of Staphylococcus aureus in various ready-to-heat (RTH) sauces. The strain mixture of S. aureus strains KACC10768, KACC10778, KACC11596, KACC13236 and NCCP10862 was habituated up to 9% of NaCl. The inocula of NaCl-habituated and non-habituated S. aureus were inoculated in 5 g portions of pork cutlet, meat and Carbonara sauces at 7 Log CFU/g, and the samples were vortexed vigorously. The inoculated samples were then exposed to 60 and $70^{\circ}C$ in a water-bath, and survivals of total bacteria and S. aureus were enumerated on tryptic soy agar and mannitol salt agar, respectively, every 30 min for 120 min. At 60oC, the cell counts of total bacteria and the significant difference in survivals between sodium-habituated and non-habituated S. aureus were observed only in the Carbonara sauce; the tailing effect, which is the period of no reduction of bacterial cell counts, was observed in pork cutlet, meat and Carbonara sauces subjected to $60^{\circ}C$. At $70^{\circ}C$, total bacterial populations and sodium-habituated and non-habituated S. aureus cell counts in meat and Carbonara sauce also significantly decreased (p<0.05) after 30 min of heat treatment, followed by the obvious tailing effect. Sodium-habituated S. aureus cell counts in meat and Carbonara sauces were higher (p<0.05) than those of non-habituated S. aureus at $70^{\circ}C$. The results indicate that sodium habituation of S. aureus cells may increase the thermal resistance of the pathogen in RTH sauces; moreover, heating RTH sauces for a short time before serving may not sufficiently decrease the cell counts of S. aureus, particularly for sodium-habituated strain.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.5
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• pp.383-387
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• 2000

To investigate availability of color value as quality standard for grading of salt-fermented fish sauces, the effect of storage period, dilution ratios, additives (glucose, MSG, IMP) and pigments (caramel and tar) on the changes of color value were measured by spectrophotomeky. The highest absorbance was scanned at 453 nm in fish sauces (anchovy and northern sand lance) without regard to storage periods, dilution ratios, pigments and additives. Absorbance at 453 nm was gradually increased during storage in fish sauces, and absorbance of northern sand lance sauce was higher than that of anchovy sauce during fermentation. There were almost no differences according to concentration of additives in fish sauces added additives during storage. But in case of fish sauces added pigments, absorbance increase of fish sauces added tar pigment was faster than that of caramel pigment during storage. The results suggest that color value is inadequate as quality standard for grading of salt-fermented fish sauces.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.512-520
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• 2017

This study was carried out to develop concentrate of residual jujube flesh around the seed as a thickening agent of Bulgogi sauce. Quality characteristics and sensory test of Bulgogi sauces added with jujube concentrate (30%, 35%, 40%, 45%, 50%) were evaluated in comparison with control sauce containing xanthan gum as a thickening agent. Moisture content of Bulgogi sauce added with 30% jujube concentrate was the highest (74.59%). As content of jujube concentrate increased, moisture contents in Bulgogi sauces significantly decreased. Sugar content of control sauce ($30.82^{\circ}Bx$), was lowest among the sauces. As content of jujube concentrate increased, Sugar content of sauces significantly increased ($33.00{\sim}34.38^{\circ}Bx$). Salinity (%) was highest in control sauce (1.38%), and there was no difference in salinity among the sauces depending on the amount of jujube concentrate. Viscosity was highest in sauce added with 50% jujube concentrate (43.33 cP) and lowest in sauce with 30% jujube concentrate (13.20 cP). As content of jujube concentrate increased, viscosity tended to increase significantly. Spreadability was highest in sauce added with 30% jujube concentrate (8.88 cm). As the amount of jujube concentrate increased, spreadability of sauce tended to decrease significantly. Color value was different according to the contents of jujube concentrate in sauces. L-, a-, and b-values of control sauce were highest at 40.19, 1.5, and 24.57, respectively. The results of the sensory test for Bulgogi sauce showed that overall preference was significantly highest in sauce added with 35% jujube concentrate. Moreover, sauce added with 35% jujube concentrate was preferred the most in terms of appearance, taste, and fluidity. Meanwhile, the results of the differentiation test showed a significant difference in color intensity, jujube flavor and taste, sweet taste, and salty taste. However, no significant difference was observed in fluidity. The results of the preference test for Bulgogi seasoned with sauces added with jujube concentrate showed that overall preference and flavor, taste, and texture preference were highest in Bulgogi seasoned with sauce added with 35% jujube concentrate. However, no significant difference was observed in preference towards appearance among the samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.149-155
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• 2012

In this study, the functional properties of royal court (RC) soy sauces, Gungjung-kanjang, were analyzed in vitro. RC soy sauces, traditional soy sauce, and commercial soy sauces were fractionated based on an MW cut-off of 1,000. The total phenolic compounds smaller than and larger than 1,000 MW (low and high fraction) in RC soy sauces were determined to be $101.55{\pm}1.49\sim114.00{\pm}0.11$ mg/L and $32.51{\pm}0.32\sim113.47{\pm}0.43$ mg/L, respectively. The low fraction of RC soy sauces showed around 51% superoxide dismutase (SOD)-like activity, which was higher than other soy sauces. Among RC soy sauces, Cheong-jang showed significantly high activity. Significant differences in fibrinolytic and antibacterial activities were not observed between soy sauces. ${\alpha}$-Glucosidase inhibitory activities in the low and high fractions of RC soy sauces were in the range from $6.34{\pm}1.51\sim8.79{\pm}0.81$% and $5.72{\pm}1.29\sim7.94{\pm}0.34$%, respectively. However, ${\alpha}$-glucosidase inhibitory activity in the high fraction of Kot-jang soy sauce was 75.88%${\pm}$1.20%. Lipase inhibitory activities in the low fractions of RC soy sauces, especially Cheong-jang, Deot-kangang, Jin-jang, and Euyeuk-kanjang, were also measured.

• Food Science and Preservation
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• v.23 no.4
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• pp.516-521
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• 2016

The characteristics and quality changes of sauces containing different concentrations (5, 10, and 15%) of fermented Oenothra biennis juice (FOBJ) were studied for its potential as a new meat seasoning suace. pH of the seasoning sauce was ranged from 5.23 to 5.37. Sugar content of seasoning sauces increased decreasing on increase of FOBJ concentration while the color (L, a, b) decreased. DPPH radical scavenging ability and TBARS values of the seasoning sauce was increased significantly by the addition of FOBJ (p<0.05). The total bacteria number of the seasoning sauces was approximately 3 log CFU/g while coliform bacteria were not detected in all tested sauces. The sauce containing 5% FOBJ showed the highest value in taste, color, overall acceptability among all tested sauces. The pH and titratable acidity of the meat seasoning sauces was not changed significantly during 25 days at $10^{\circ}C$. The total bacteria number of the seasoning sauces was steadly 3.62~3.83 log CFU/g for 25 days at $10^{\circ}C$. The number of coliform was not detected during storage periods. These results suggested the possibility of development of new meat seasoning sauce containing FOBI.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.4
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• pp.607-614
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• 2011

This study was conducted to understand the quality characteristics of 20 kinds of commercial salt-fermented anchovy & sand lance sauces by measuring their the chemical compositions and 9 biogenic amines (tryptamine, 2-phenylethylamine, putrescin, cadaverine, histamine, tyramine, serotonin, noradrenaline, spermine) contents. The commercial salt-fermented anchovy sauces contained $65.84{\pm}0.11{\sim}70.60{\pm}0.21%$ of moisture, $20.50{\pm}0.41{\sim}25.60{\pm}0.42%$ of salinity, $0.98{\pm}0.01{\sim}2.05{\pm}0.05%$ total nitrogen, and $1,011.77{\pm}0.00{\sim}1,724.56{\pm}9.72mg/100mL$ of amino nitrogen. Histamine was the major amine detected in salt-fermented fish sauces and it was varied from 421.27 to 1,507.18 mg/kg in salt-fermented anchovy sauces, whereas commercial salt-fermented sand lance sauces contained $67.87{\pm}0.28{\sim}69.63{\pm}0.17%$ moisture, $22.46{\pm}0.28{\sim}26.11{\pm}0.00%$ salinity, $0.92{\pm}0.01{\sim}1.71{\pm}0.05%$ total nitrogen, $878.20{\pm}0.00{\sim}1430.09{\pm}9.77mg/100mL$ amino nitrogen and 419.10~1,025.50 mg/kg histamine, respectively. These findings suggest that the products of salt-fermented fish sauces have pretty much the same in ingredient composition and meet domestic criteria but most those had high biogenic amine contents. Therefore, ingredient composition and biogenic amine content of commercial salt-fermented fish sauce products were practicable evaluation of the quality characteristics.