• Journal of radiological science and technology
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• v.11 no.1
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• pp.71-77
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• 1988

To improve the storage method for kimchi, optimal ripening kimchi was irradiated with doses of 1, 3, 5kGy Co-60gamma radiation, followed by the microbiological, physicochemical and senosory evaluations during storage at $5^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total lactobacilli (anaerobe) increased. The above, total aerobic and lactobacilli were reduced by 1 to 3 log cycles with irradiation and at the 90th day after storage the number of total lactobacilli remained $1.30{\times}10^{8}$ per ml in 3 kGy irradiated group. Irradiation treatment at 3 kGy sterilized coliforms and molds contaminating the sample as the level of $2.0{\times}10^{4}$ per ml and $5.4{\times}10^{2}$ per ml respectively and no apparent growth was observed in both control and 1 kGy irradiated groups after 20 days of storage. The population of yeast, $3.5{\times}10^{3}$ per ml initially, increased steadily during kimchi storage and at 90 days of storage the number was shown to be $5.6{\times}10^{4}$ per ml and $6.5{\times}10^{2}$ per ml in control and 3 kGy irradiated groups, respectively. 2. In the physicochemical changes during kimchi storage, pH, acidity and volatile acid of non-irradiated control at the 45th day after storage were 4.0, 0.7% and 0.066%, while those of 3 kGy irradiated group were 4.2, 0.59 and 0.06% at the 90th day of storage, respectively. The reducing sugar content of all stored samples changed inversely total acidity content, indicating irradiation delayed the changes of them. The amount of ascorbic acid decreased gradually with the storage time and irradiation dose increase. Textural parameters of 3 kGy irradiated group were superior to those of other groups at the latter stage of storage. 3. Sensory evaluations showed that 3 kGy irradiation was the optimum dose level to extend the shelf-life of kimchi more than two months as compared to control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.744-751
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• 1995

Effect of licorice root(Glycyrrhiza Uralensis Fischer) on the Dongchimi(watery radish kimchi) fermentation was investigated by measuring physicochemical, microbiological and sensory properties during fermentation up to 41 days. Dongchimi with the various levels(0, 0.5, 1.0, 1.5%) of licorice root was fermented at two temperatures : Group A was fermented at $10^{\circ}C$ and group B was fermented at $4^{\circ}C$ after keeping at room temperature($16{\pm}0.5^{\circ}C$) for 24 hours. During the fermentatiion, pH was slowly lowered in all Dongchimi samples and pH of Dongchimi added licorice root was a little higher than that of Dongchimi without licorice root. Total acidity of group A was slightly larger than that of group B and Dongchimi added licorice root showed small content than that of Dongchimi without licorice root. Reducing sugar content was reached maximum value in 13 days of fermentation in Dongchimi added licorice root of group A and B, group A decreased remarkably in 32 days of fermentation in all samples and group B was maintained in the rest sample except for Dongchimi without licorice root and Dongchimi added 1.5% licorice root. Total vitamin C of Dongchimi added licorice root was slightly higher than that of Dongchimi without licorice root of two groups. Lightness lowered gradually with the fermentation and Dongchimi without licorice root decreased a little than that of Dongchimi added licorice root. The number of lactic acid bacteria in Dongchimi added licorice root was more numerous than that of Dongchimi without licorice root. As a result of the sensory evaluation, group B showed higher scores than group A and Dongchimi added 0.5% licorice root was the most preferable one.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.902-908
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• 2009

In this study, we investigated the quality of glasswort (Salicornia herbacea L.) fermented by Bacillus subtilis at $37^{\circ}C$ for 48 hours. We determined the changes in temperature, the contents of moisture, crude protein, crude fat, crude ash, carbohydrate, solid content, pH, Brix, salinity, free amino acid, Hunter's color value, electron donating ability (EDA) activities and angiotensin converting enzyme (ACE) inhibition. The contents of crude protein, crude fat, crude ash and carbohydrate after fermentation to mixing ratio of glasswort were $10.45{\sim}30.18%$, $11.69{\sim}19.26%$, $17.65{\sim}25.56%$ and $21.01{\sim}59.10%$ (dry basis), respectively. The solid content, pH, sugar and salinity of fermented glasswort were $39.56{\sim}52.25%$, $6.01{\sim}6.71$, $1.2{\sim}1.7$ Brix and $0.3{\sim}0.6%$, respectively. Total amino acid level of the fermented glasswort was $447.57{\sim}668.89\;mg$/100 g, and was the highest in glasswort mixed with rice bran at a ratio of 1 (w) : 1 (w). Moreover, aspartic acid, asparagine, glutamic acid, alanine, valine, $\beta$-aminoisobutyric acid, lysine and arginine were the main free amino acids. EDA activities and ACE inhibition after fermentation were $46.66{\pm}1.21{\sim}50.87{\pm}1.84%$ and $96.77{\pm}1.23{\sim}97.56{\pm}1.23%$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.550-556
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• 2014

Rice bran contains both excellent nutritional value and functional advantages. Its utilization is limited due to reducing texture and low storage. To satisfy various tastes, Bacillus spp. having high amylase and protease activities were selected. Using the strains, we made whole grain soybean Meju with a reduced manufacturing period by increasing the concentration of total nitrogen. We made soy sauces with mashing ratios of soy bean and rice bran at 10:0, 9:1, 7:3, and 5:5, and then compared their physiochemical properties. After 2 weeks of fermentation, the sugar content increased from 21~22% to 30~32%. However, pH and salinity showed no differences. At a ratio of 9:1, total nitrogen, amino nitrogen content, and total free amino acid contents were the highest at 1.62%, 652.52 mg%, and 8,804.03 mg/kg, respectively, compared to other mashing ratios of soy bean and rice bran. Especially, the contents of aspartic and glutamic acid, which increase delicate flavoring, were higher in our soy sauce compared to those of general traditional soy sauce and brewed soy sauce, which were 504.25 and 1,262.25 mg/kg, respectively. Serine and alanine, which are related to sweet taste, were present at 49.50 and 518.75 mg/kg, respectively, which were the highest among all mixing ratios, at a ratio of 9:1. Compared to general traditional soy sauce and brewed soy sauce, the contents of histamine and tyramine among biogenic amines decreased to 35.85 and 41.04 mg/kg, respectively. Finally, a soy bean and rice bran mixing ratio of 9:1 was determined to be the optimal mixing ratio in the sensory evaluation.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.359-365
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• 2015

The purpose of this study was to investigate the contents of sugars and ${\alpha}$-amylase and ${\beta}$-amylase activities in 98 specimen with enzyme foods and enzyme-shaped foods (the other processed foods, beverage bases, fermented drinks, liquid teas). The ${\alpha}$-amylase activity in enzyme foods and the other processed foods were ranged 4.9~53,854.6 U/g and 2.9~1,182.7 U/g, respectively, there was a big difference in the same type. The ${\alpha}$-amylase activity of the fermented products (beverage bases, fermented drinks, liquid teas) were ranged 0.1~1.7 U/g. The average of ${\beta}$-amylase activity in enzyme foods, the other processed foods, the fermented products were found 126.0 U/g, 5.6 U/g and 10.5 U/g, respectively, enzyme-shaped foods were a lot lower than enzyme foods. Total contents of sugars were average 22.4 g/100 g in enzyme foods, 14.8 g/100 g in the other processed foods, 46.9 g/100 g in beverage bases, 41.1 g/100 g in fermented drinks, 39.5 g/100 g in liquid teas, total contents of sugars appeared high amount in the fermented products. Correlations between ${\alpha}$-amylase activity and lactose content was statistically significant in enzyme foods (r = 0.644) and it was strong in the other processed foods (r = 0.903). Correlations between ${\beta}$-amylase activity and lactose content was statistically significant in enzyme foods (r = 0.648) and it was strong in the other processed foods (r = 0.757). There was a significant relationship between ${\alpha}$-amylase and ${\beta}$-amylase activities in enzyme foods and the other processed foods (r = 0.869, r = 0.760). That is, it was found that also the proportional relationship established among the ${\alpha}$-amylase activity, ${\beta}$-amylase activity.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.444-450
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• 2001

Kochujang, fermented hot pepper paste, was treated with combined high hydrostatic pressure and heat. Viable cell counts and chemical compositions of Kochujang were determined as a function of high pressure processing conditions such as temperature, pressure and time, and during storage for 120 days at $37^{\circ}C$. Viable cell counts were decreased with the increase of temperature, pressure and time. Viable cell counts in the treated Kochujang were decreased up to $0{\sim}3$ log cycle with the temperature of $49{\sim}73^{\circ}C$, $0{\sim}3$ log cycle with the pressure of $380{\sim}680\;MPa$, and $2{\sim}5$ log cycle with the time of $10{\sim}70\;min$, compared with the untreated. pH, titratable acidity, amino nitrogen, reducing sugar and ethanol content in the treated Kochujang were comparable to the untreated regardless of the treatment condition. Hunter L, a and b values in the treated Kochujang were higher than those of the untreated. Viable cell counts were decreased with the increase of the storage period at $37^{\circ}C$. Viable cell counts in Kochujang treated at 380 MPa/30 min were decreased up to 2 log cycle from $1.8{\times}10^6\;to\;1.94{\times}10^4\;CFU/g$ after 120 days of storage, while those at 680 MPa/70 min were not detected after 60 days from the initial stage of $4.00{\times}10^1\;CFU/g$. pH, amino nitrogen and ethanol content were decreased, and titratable acidity were increased significantly as the increase of the storage period. Hunter L, a and b values also decreased significantly. The changes in physicochemical properties of Kochujang treated at 680 MPa/70 min were greater than those at 380 MPa/30 min.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.12-18
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• 1983

Changes in the quality and amino acid composition of soymilk prepared from soaked and germinated soybeans were investigated. Soybeans were soaked in water for 3 hrs and germinated at $18{\pm}1^{\circ}C$ for 5 days followed by water extraction at room temperature, and then the soymilk was boiled for 30 min. The initial yields of total solid and protein after soaking were 80.7% and 88.6%, respectively and decreased slowly during germination. A slow decrease in lipids and a rapid reduction in total sugar content were found during germination. The change in protein fraction content of soymilk showed an initial increase followed by a gradual decrease. The intrinsic viscosity increased rapidly after 3 days of germination to maximum value at 4th day, then decreased. The amino acid composition of protein fraction of soymilk showed little change while that of nonprotein fraction changed significantly. After 4 days of germination, aspartic acid and alanine increased more than twice, and methionine and tyrosine decreased to half of their initial composition in soymilk prepared from soaked soybean.

• Korean Journal of Soil Science and Fertilizer
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• v.24 no.3
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• pp.210-218
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• 1991

This study was carried out to investigate the influence of inoculation with Bradyrhizobia and lime types on the nutrient content and yield of peanut. Inoculation size of Bradyrhizobium sp. HCR-46 was $8.2{\times}10^7$ cells per seed. Slaked lime, magnesium lime, and calcium carbonate were applied in an amount required for neutralization of soil. 150kg of calcium sulfate was fertilized to 10a of the experimental field. Sowing space was $40{\times}25cm$ under vinyl mulching. Leaves and stems for assay were sampled at 100 day after sowing. The obrained results are as follows. 1. Number and dry weight of nodule as well as dry weight of aerial part of peanut plant increased by inoculation with B. sp. and were the highest in calcium carbonate application. 2. Inoculated with B. sp., the contents of T-N, $K_2O$, MgO, allantoin, ammonia, free amino acid and chlorophyll increased, but that of nitrate decreased. 3. The contents of T-N, free amino acid, and chlorophyll were higher in the treatment of calcium carbonate, those of $K_2O$, MgO, allantoin, ammonia were higher in magnesium lime application, and those of CaO and nitrate were higher in slaked lime fertilization than any other lime types. 4. Contents of total sugar and starch in stem at 100 days were higher in the treatment of uninoculation than inoculation with B. sp., and those were highest in the calcium sulfate application than the other lime types. 5. Inoculated with B. sp. length of main stem and number of pods increased significantiy. Yield of seed was higher in inoculation with B. sp. than in uninoculation by 64%, and in the order of carbonate, magnesium lime, slaked lime, in calcium sulfate and non-application was the contribution of soil treatments to yield increases.

• Food Science and Preservation
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• v.17 no.4
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• pp.471-477
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• 2010

We explored the effects of curing and smoking conditions on the shelf life of Dombaeki (shark meat). Dombaeki cured for 12 h in an aqueous solution containing (per 100 ml) salt 5.6 g, sugar 14 g, and garlic powder 0.6 g, showed the best sensory quality among various samples cured for 0, 3, 6, 9, 12 or 24 hours. The optimum conditions for preparation of smoked Dombaeki (SD) were drying at $60^{\circ}C$ for 30 min, followed by cooking at $80^{\circ}C$ for 30 min and smoking at $65^{\circ}C$ for 40 min, as judged by sensory evaluation of taste, color, flavor, texture, and overall acceptability. The volatile basic nitrogen content of air- or vacuum-packed unsmoked Dombaeki (NSD) was above 20 mg% after storage for either 12 days or 5 weeks. However, the nitrogen contents of air- and vacuum-packed SD were less than 20 mg% after either 21 days or 10 weeks of storage at $10^{\circ}C$. The DPPH free radical-scavenging ability of SD (73.9%) was significantly higher than that of unsmoked meat (4.54%). The total polyphenol content of SD (745.6 g/g) was about 4-fold greater than that of unsmoked meat (179.5 g/g).The viable bacterial count of air- or vacuum-packed unsmoked meat was over $10^6\;CFU/g$ after storage for either 12 days or 5 weeks. However, air- or vacuum-packed SD had counts under $10^4\;CFU/g$ at all storage times tested. Changes in coliform bacterial levels paralleled those of total viable cells. The sensory quality (taste, color, flavor, appearance, texture, and overall acceptability) of SD was significantly better than that of NSD.

• Journal of Bio-Environment Control
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• v.19 no.2
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• pp.88-92
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• 2010

This study was conducted to compare the quality characters of 15 different tomato cultivars ('Dotearang Dia', 'Super Dotearang', 'Super sunroad', 'Hoyong', 'Mirokku', 'Baccuhs', 'Mascara', 'Poseidon', 'Radido', 'Madison', 'Rapsodie', 'Solomon', 'Amaral', 'Picasso', 'Tymaxx') and find out the correlation among the quality characters in order to get basic informations for exporting tomato. The $a^*/b^*$ value of fruit surface showed from 2.8 to 4.8, but there was no significant difference in fruit surface color value, such as $a^*$, $b^*$ and $a^*/b^*$ among the cultivars. The respiration and ethylene production rate also were not shown any significantly difference among cultivars. The firmness of fruit was higher in 'Picasso', 'Tymaxx' and 'Madison' cultivars. The contents of soluble solids was higher in 'Hoyong' and 'Dotearang Dia' cultivars. The vitamin C content was higher in 'Super Sunroad' and 'Dotearang Dia' cultivars. The titratable acidity was higher in 'Hoyong' cultivars. The sugar/acid ratio that depended on soluble contents was lower in 'Amaral', 'Picasso', 'Tymaxx' cultivars that showed lower soluble contents. Conclusionally, The firmness that was one of the most important quality character in exporting tomato was higher in European cultivars, but soluble solide and vitamin C content were higher in Japanese cultivars. The significant correlation coefficient values were determined (more than p = 0.05) between $a^*/b^*$ and other quality characters. The results suggested that surface color was the most suitable character represented tomato qualities. The high coefficient value (r = 0801) between $a^*/b^*$ and the contents of soluble solids. The firmness and the contents of soluble solids that is the most important factor for exporting showed significant negative correlation (r = -0.611).