• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.666-672
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• 2002

Changes in chemical characteristic, microflora, and sensory evaluation of fish sauce extracted at an interval of one week from fermented solution were investigated. pH was reduced from 6.0 to 4.5, and trimethylamine oxide from 132.5 to 87.2 mg/100g during fermenting periods. Trimethylamine increased from 5.6 to 50.2 mg/100g, and volatile basic nitrogen from 48.3 to 232.5 mg/100g. Bacterial flora isolated from the fish sauce were 70% Lactobacillus sp. and 13% Bacillus sp. Among the free amino acids, alanine, glutamic acid, valine, and methionine contents constitute 40% of the total free amino acids. Major non-volatile organic acid of the fish sauce was lactic acid (76%). Sensory evaluation results of the fish sauce were higher than the traditional soybean sauce after 28 days of fermentation.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.396-401
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• 2000

The effect of gamma-irradiation on quality changes of Samjang, Korean traditional seasoned soy paste, was studied. Samjang was prepared, irradiated at 0, 2.5, 5, 10 kGy, and then stored at $25^{\circ}C$ and $37^{\circ}C$, respectively. Non-irradiated control, sample 2%- ethanol added and sample heated at $80^{\circ}C$ for 30 min were prepared with the same conditions to be compared. The results showed that yeasts were completely eliminated by gamma-irradiation with dose at 2.5 kGy or more, and total bacteria decreased by 5 log cycles with doses at 10 kGy, showing a significant decrease during storage. The gamma irradiation treatment showed repressive effect on the swelling by gas production and browning formation of Samjang during storage. Also, the indicators of enzyme activity, such as amino nitrogen, protease activity and pH change in the gamma irradiation treatment were more stable than control. The sensory evaluations showed that irradiated samples were more acceptable. Therefore, it was considered that gamma irradiation was effective for processing Samjang and for maintaining better quality during subsequent storage.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1035-1042
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• 2000

Volatile compounds of kochujang prepared with meju and koji were analyzed by using a purge and trap method during fermentation and identified with GC-MSD. Thirteen alcohols, seventeen esters, seven acids, six aldehydes and nine others were identified. Twenty four volatile flavor detected immediately after making kochujang including 7 alcohols and 9 esters. Six volatile flavor compounds including 1 alcohol and 3 esters were more found after 30 day of fermentation and increased to forty nine of volatile compounds after 150 days. Six alcohols such as ethanol, 3-methyl-butanol, 2-methyl-1-propanol, 1-butanol and nine esters such as ethyl acetate, ethyl butyrate, ethyl caproate, ethyl carpylate and seven others were commonly found through the fermentation period. Peak area (%) of 1-butanol was the highest one among the volatile flavor compounds after 30 day of fermentation and ethanol showed the highest peak area after 60-90 day and 150 day of fermentation, and 3-methyl-1-butanol showed the highest peak area after 120 day of fermentation, 2-Methyl-1-propanol, ethyl butyrate, ethyl acetate, acetaldehyde, ethoxyethene, ethenone, methylbenzene were detected in the kochujang during the fermentation.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.439-454
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• 1996

The present study investigated Bul-Chun-Wi Sacrificial Ritual (sacrificial service which has been handed down from generation to generation to worship the family ancestors in the period of $1400{\sim}1800$) and foods for the sacrificial service among fourteen head families in Andong area. The findings are as follows; 1. In Bul-Chun-Wi Sacrificial Rituals, family shrine has been maintained in good shape, and the table, dishes, and foods used in the rituals have not been changed so much until these days. 2. While vegetable soup is widely used as soup, one family uses the seaweed soup, the other soup mixed with meat, fish, and vegetable. Specially soybean-powdered soup, which is the distinguishable food in Andong area, has been used. 3. As a basic Ddock, mainly Si-Ru-Ddock(a steamed rice cake), piled up to 13-15 stacks, is used. Additional 7-9 kinds of Ddock are placed on top of the basic Ddock. 4. For grilled-meat food(Geuck), eight families use the raw meat, and one family uses the half-cooked meat. Recently, five families have used the cooked meat. Mostly used ones are meat-Geuck, fish-Geuck, chicken-Geuck, and the Geuck are not served one by one. Instead the Geuck are stacked in one dish designed for Geuck in order of meats from poultry, animal, fish, and shell. As the sub-dishes for rice, raw and cooked Geuck are used. 5. The number of stew (Tang) are 3 to 6 and 5 stews is the most popular. Commonly used stews are meat stew, fish stew, chicken stew, vegetable stew, blood stew, and organs stew. For the vegetable stew, buckwheat gel can be used. 6. As the fruit, chinese date, pear, nut and dried persimmons are the basic ones. The even number of 6 or 8 colorful fruits are used, while the odd number of 7 or 9 colorful fruits are used in three head families. 7. As Sik-Hae which is a drink and made from fermented rice, rice Sik-Hae or fish Sik-Hae has been necessarily used. 8. As raw meat dish, the liver of cow or meat is used. As a wrapping materials, the reticulum of a ruminant, green seaweed or thinly fried egg can be used.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.710-718
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• 2017

Contents of water soluble vitamin $B_6$ in a total of 62 agricultural products cultivated in local areas in Korea were analyzed by high performance liquid chromatography with fluorescence detector (HPLC/FLD). To verify the method of vitamin $B_6$ analysis, a quality control chart was formulated with in-house control using a mixture of broccoli and shiitake mushrooms. Among cereals, high content of vitamin $B_6$ measured $234.3{\sim}260.3{\mu}g/100g$ in dried mung bean and soybean. Vitamin $B_6$ content of non-glutinous and glutinous black rice measured $105.0{\mu}g/100g$ and $129.7{\mu}g/100g$, respectively. In vegetables, high content of vitamin $B_6$ were measured in passion fruit ($104.3{\mu}g/100g$), gat ($55.7{\sim}84.3{\mu}g/100g$), gomchwi ($31.3{\sim}88.0{\mu}g/100g$) and garlic ($72.7{\sim}98.3{\mu}g/100g$). Among fruits, gold kiwi 'Zespri' and green kiwi 'Hayward' revealed high vitamin $B_6$ content of $116.3{\mu}g/100g$ and $78.7{\mu}g/100g$, respectively. In persimmons, daebongsi had high vitamin $B_6$ content ($36.0{\sim}72.7{\mu}g/100g$) than bansi and sweet persimmon. Vitamin $B_6$ content in dried jujube and persimmon increased more than $86.7{\mu}g/100g$ compared to fresh materials. Among specialty crops, green tea powder ($64.7{\sim}251.0{\mu}g/100g$) and sansuyu ($172.3{\mu}g/100g$) revealed high content. Of mushrooms, vitamin $B_6$ content of Sparassis crispa ($139.3{\mu}g/100g$) was the highest. Vitamin $B_6$ content information of agricultural products in local areas in Korea collected from this experiment will be used as valuable preliminary data for grasp national nutritional status.

• Korean Journal of Food Science and Technology
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• v.10 no.3
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• pp.350-355
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• 1978

An attempt was made to compare the antioxidant activity of ethanol extracts of a glucose-ammonia (0.2 M+0.2 M) browning mixture with that of the corresponding glucose-glycine mixture, in soybean oil substrates, on the basis of peroxide value (POV), thiobarbituric acid value (TBA-value) and acid value (AV) development. Absorbances, at 470 nm, of the former mixture after 2 and 5 hour browning were 1.88 and 3.42 while those of the latter mixture were 0.02 and 0.07. The POVs of the supstrates containing the extracts taken after 2, 15, and 40 hrs from the former mixture were 15.8, 14.2, and 12.6 after 30 day storage at $42.3{\pm}2.6^{\circ}C$. Those of the latter mixture were 17.4, 16.1, and that of the control was 82.1. TBA and acid value developnent followed similar trends. These results indicated that the antioxidant activity of the extracts of the glucose-ammonia mixture was slightly stronger than that of the glucose-glycine mixture. They also suggested that effective antioxidants had already been formed in the earlier stages of the glucose-anmonia mixture, and that brown-pigments formed did not contribute significantly to the activity of the mixture.

• Journal of Nutrition and Health
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• v.26 no.6
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• pp.661-671
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• 1993

The change in fatty acid composition in brain tissue of the second generation rats(Sprague-Dawley strain) was studied using four different fat diets(Corn oil=CO, Soybean oil=SO, Perilla oil=PO, Fish oil=FO, 10% by Wt). The experimental diets were started from pregnancy in four different groups, each consisting of 9 rats. The seound generation rats were fed the same diet as their mothers. Animals were anesthetized with ether at 0, 3, 9 & 16 weeks of age. Whole brains were dissected out, brain tissues were, then, homogenized and lipids were extracted from brain tissues. The fatty acid compositions were measured after methylation by gas-liquid chromatography at 0, 3, 9 and 16 weeks of age of offspring. The changes in the relative concentrations of polyunsaturated fatty acids(PUFA) or more specifically docosahexaenoic acid(22 : 6, $\omega$3, DHA), the major $\omega$3 fatty acid component in rat brain at different age were similar to changes in the amount of DNA in brain tissue showing the maximum value during the lactation. The changes in saturated fatty acid(SFA) content showed a contrasting patten to those of PUFA, while monounsaturated fatty acid(MUFA) increased steadily throughout the experimental period. At birth, the relative concentrations of $\omega$3 series fatty acids the relative concentrations of PUFA, MUFA and SFA converged to very similar values respectively regardless of the dietary fatty acid compositions. In brain tissue, it is of value to note that while changes in relative concentrations of linoleic acid (18 : 2, $\omega$6, LA) and arachidonic acid(20 : 4, $\omega$6, AA) showed a precursor-product-like relationship, $\alpha$-linolenic acid(18 : 3, $\omega$3, $\alpha$-LnA) and DHA showed a different pattern. Even when the $\omega$3 fatty acid content in very low in maternal diet(CO), the second generation rat brain tissues appeared to secure DHA content, suggesting an essential role of this fatty acid in the brain. The fact that a large amount of $\alpha$-LnA in the maternal diet did not have a significant effect on the second generation rat brain $\alpha$-LnA content, indicated that DHA seemed essential component for the brain development in our experimental condition. In all groups, the relative content of $\alpha$-LnA in the brain tissues remained relatively constant throughout the experimental period at the very low level. The study of the specific concentrations and essential role(s) of DHA in each parts of brain tissue is needed in more details.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.222-225
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• 1993

To obtain a thermal diffusivity predicting equation for meat products, minced pork meat was mixed with some additives such as lard, isolated soybean protein, 1.5% of table salt and 2% of polyphosphate to control the composition and texture of the products and then stuffed in a model can. Heat penetration curves were measured in the temperature range of 80.76~121.03$^{\circ}C$ by using a thermocouple fixed at the cold point of the model can and the thermal diffusivities were calculated from the plotted heat penetration curves. At constant heating temperature, the thermal diffusivities of pork meat with water content of 49.01~77.55% increased linearly with increasing water content. The thermal diffusivities of the products with constant water content also increased linearly with increasing heating temperature and the values could be predicted by following equation: $\alpha$p=(2.1394+0.5X$_{w}$).$\alpha$$_{w}$+0.0035.10$^{-6}$ .X$_{w}$-0.2785.10$^{-6}$ ,(m$^2$.s$^{-1}$ ). The maximal difference of the values predicted with this equation on the basis of the practical measured values were less than 1.7%. 1.7%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.9
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• pp.1280-1285
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• 2006

The presoaking conditions of soybeans in various solution for decreasing microbial contamination and improving germination were investigated. Soybeans were treated with presoaking solutions (sterilized water, 0.1% grape fruit extract, 0.1% vitamin $B_1$ derivate solution AS5 and vitagen) at $25^{\circ}C,\;35^{\circ}C,\;45^{\circ}C\;and\;55^{\circ}C$ for $3\sim12$ hr and germinate at $25^{\circ}C$, 95%RH for 3 days. Total bacterial count and coliform count of soybeans were $6.0\times10^5CFU/g$ and $3.0\times10^5CFU/g$, respectively, and the most of presoaking treatments decreased the microbial contamination. The increase of presoaking time induces low germination ratio compared with unsoaked soybeans and the germination of soybeans was not detected at $55^{\circ}C$. The germination of soybeans was effected by presoaking solutions, temperature, and time. The optimal presoaking condition for decreasing microbial contamination and promoting initial germination was using grape fruit extract at $35^{\circ}C$ for 6 hr.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.2
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• pp.294-299
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• 2000

The effects of hot water soluble polysaccharides extract(PS) of Lentinus edodes on the lipid components in the liver and plasma of the rats fed the butter yellow were investigated. Twenty four rats were divided into four groups and fed with the diet containing 15% casein, 30% sucrose and 10% soybean oil (basal diet; NO group), supplemented with butter yellow (BO group) or/and PS (NP, BP group). The contents of triglyceride and phospholipid in liver were significantly lower in BP group than BO group but the content of total lipid and total cholesterol were not significant difference between BO and BP. The concentrations of total cholesterol and triglyceride of plasma were significantly lower in BP than BO. AS the results PS of Lentinus edodes prevent the triglyceride and cholesterol rise and then improve the lipid metabolism of rats fed the butter yeollow.