• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.492-495
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• 1990

In succession to the previous paper(Korean J. Food Sci. and Techn., 21(2), 300, 1989), to investigate effect of salting process on physico-chemical properties of Korean radish cubes processed for kakdugi Ascorbic acid content, ${\alpha}-amylase$ activity, the penetration rate of glucose and red-pepper juice into the radish cubes, and aerobic microbial counts (bacteria, yeast and mold) were investigated during salting (packout ratio : 1:1g/ml) of radish-cube$(2{\times}2{\times}2cm)$ for kakdugi in the 15%(w/v) sodium chloride solution. For 6hr salting, ascorbic acid was reduced from 38.5mg% to 15.7 mg%, ${\alpha}-amylase$ activity was gradually increased until 5hr salting, and then deceased, Amount and rate of penetration of glucose and red-pepper juice(on base of redness) into the salted radish cube were both higher than raw cubes, and microbial counts were decreased, and mostly within one hour of salting.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.1
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• pp.27-32
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• 1994

For the improvement of seasoned kelp products, their processing conditions were examined. To find the optimal processing conditions for seasoned kelp, kelp was prepared by cooking for 0.5, 1.0, 2.0, 3.0 and 4.0 hrs at $80^{\circ}C$ in seasoning solution which contained $20\%$ sugar, $11\%$ sorbitol, $3.5\%$ NaCl and $1.6\%$ MSG. The penetration of seasonings into kelp increased with cooking time. Improved texture and seasoning penetration was achieved by using $3\%$ acetic acid in the seasoning solution. The seasoning component contents of the kelp seasoned varied within the following ranges: sugar $0.150{\sim}0.182\%$, sorbitol $0.085{\sim}0.127\%$, acetic acid $0.015{\sim}0.019\%$, MSG $0.21{\sim}0.37\%$, NaCl $0.30{\sim}0.40\%$, fructose $0.009{\sim}0.024\%$ and glucose $0.003{\sim}0.031\%$, respectively. Fructose and glucose were measured in seasoned kelp treated with acetic acid. Water activity of seasoned kelp varied from 0.36 to 0.48 according to seasoning composition.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.10
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• pp.204-212
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• 2016

This study was conducted to develop an edible smoked egg by penetrating seasoning through pressurization without damaging the eggshell and to investigate the quality characteristics of the product. The lyophilized smoked egg consisted of 2.43% moisture, 4.11% crude ash, 46.08% crude protein, 40.85% crude fat and 6.53% hydrated carbon. The total content of polyphenol was 3.11 mg%, 35.70% saturated fatty acid and 64.30% unsaturated fatty acid. Major types of saturated fatty acids included palmitic acid (C16:0), stearic acid (C18:0) and lauric acid (C12:0), while major unsaturated fatty acids included oleic acid (C18:1) and linoleic acid (C18:2). Due to smoking of the egg, the eggshell is dark brown, the egg albumen, egg yolk and egg shell are darker than boiled eggs, and the value of a (redness) is higher than that of boiled eggs. Overall, smoked eggs were organically superior than boiled eggs because of their seasoning and smoke flavor. The results of this study are expected to further the development of processed foods using domestic eggs and improve the egg processing industry.