• Food Science and Preservation
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• v.8 no.4
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• pp.393-398
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• 2001

Changes in physicochemical and microbiological properties of seafood bun containing kimchi were investgated during storage at 20$^{\circ}C$. pH of seafood bun tended to decrease and titratable acidity tended to increase during storage, as the kimrhi added more the pH was higher and titratable was lower. Acidity of seafood bun tended to increase during storage, the acidity was lower in seafood added kimchi than in control. Peroxide value of seafood bun added kimchi was lower than that of control, the value decreased with kimchi content. VBN and TBA values increased during storage, as the kimchi added more the value was lower. Viable colony and E. coli count significantly increased during 2 days of storage and tended to slightly increase afterward. The seafood bun added 20% kimchi obtained higher scores than other samples.

• Food Science and Preservation
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• v.8 no.4
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• pp.399-404
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• 2001

Antimutagenic, antioxidative and nitrite-scavenging effects of seafood bun were investigated. Each samples were extracted with methanol. Aflatoxin Bl(AFB1) was used as mutagen. Seafood bun added 20% kimchi(5mg/plate) reduced mutagenicity of AFB1 for Salmonella typhimurium TA and YG 1024 to 47% and 61%, rrespectivery. The reduction rate of seafood bun added 20% kimchi was higher relative to that of other samples. Mydrogen donating activity in all buns showed over 50% and seafood bun added 20% kimchi was higher than others, but the activity was lower than that of 0.1% BHT. The peroxide value for linoleic acid increased during the storage, the values in seafood bun added 20% kimchi was higher than others, but the activity was lower than that of 0.1% BHT. The peroxide value for linoleic acid increased during the storage, the values in seafood bun added 20% kimchi was significantly lower and the values in other buns were a lower than that of control, the values in all of the samples were higher than that in 0.1% BHT. Among the samples tested, the TBA value in the seafood bun added 20% kimchi for liver homogenate of rat was the lowest. Nitrite-scavenging effect in all the samples tested was higher than 50%.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.325-335
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• 2001

The pharmaceutical effects of Korean traditional foods made in ${\ulcorner$Eumsikdimibang${\lrcorner}$ were studied. Eumsikdimibangis a representative ancient book of cooking, which was published in 1653 by Mme. Jang. The type of food in Eumsikdimibang were Guksu(wheat vermicelli as like western noodles) Mandu(bun stuffed with seasoned meat and vegetables), Guk(soup), J'IM(steam meat or fish). Chae, Noorumi, Hyae(sliced raw fish), Jockpyun(jellied beef soup), Jockgall(salted seafood), Kimchi, Juk(skewer or broach) Jhee. Sun(steaming of stuffed vegetable), Bockuem, Jeon(pan fried fish), Gui(meat or fish grilled with seasoning), Dock(Korean rice cake), Jabgwa, Beverage and Junggwa. Each Korean foods has a phamarceutical action; enhancement of physical activity, thirst elimination, detoxication and treatment disease.