• Korean Journal of Microbiology
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• v.40 no.1
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• pp.49-53
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• 2004

Barley, wormwood, sea tangle, and soybean were fermented by Bacillus licheniformis B 1 to make Chungkookjang with better flavor and aroma. Maximal protease activity in mixed grains was observed one day after inoculation. pH increased to 8.4 two days after inoculation. Browning material derived from interaction between sugar and amino acids increased 20-fold. Thus, it is proved that Chungkookjang can be made in the mixed grains. Antioxidant activities of mixed fermented grains dissolved in ethanol or methanol (0.2 and 1 %) increased depending on their concentrations. Antioxidant activities were determined using 1,1-diphenyl-2-picrylhydrazyl (DPPH). One % of powder Chungkookjang dissolved in methanol showed highest antioxidant activity. Systolic blood pressure of hypertensive volunteers who took 20 g of mixed fermented powder decreased on average by 10 mmHg in 2 h. Preference of mixed fermented soybean containing barley, wormwood, sea tangle to fermented soybean was demonstrated by t-test analysis. Mixed fermented grains can be developed as a functional food to lower hypertension.

• Animal Bioscience
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• v.36 no.11
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• pp.1738-1746
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• 2023

Objective: The aim of this study was to investigate quality characteristics of reduced-salt, low-fat pork sausage (PS) using pre-rigor muscle and sea tangle extract (STE) to reduce salt level of sausages during refrigerated storage. Methods: Pork ham was prepared with pre-rigor and post-rigor muscle from the local market. Sausages using post-rigor muscle were manufactured with the 1.5% of salt content, and samples with pre-rigor muscle were processed by different salt concentrations (0.8%). Accordingly, PSs were prepared in 4 treatments (REF, PS with 1.5% of salt using post-rigor muscle; CTL, PS with 0.8% of salt using pre-rigor muscle; TRT1, PS with 0.8% of salt and 5% of STE using pre-rigor muscle; TRT2, PS with 0.8% of salt and 10% of STE using pre-rigor muscle). For the evaluation of quality characteristics and shelf-life of reduced-salt PS, pH and color values, cooking loss (%), expressible moisture (%), textural properties, lipid oxidation (thiobarbituric reactive substances), protein denaturation (volatile basic nitrogen), and microbiological analysis (total plate counts and Enterobacteriaceae counts) were determined. Results: The pH and temperature of pre-rigor raw pork ham were higher than those of post-rigor pork ham. Hardness of TRT2 was higher than that of REF or CTL. TRT2 had higher gumminess and chewiness than CTL. TRT1 and TRT2 had lower volatile basic nitrogen than CTL. Total plate counts of TRT2 were lower than those of CTL. Expressible moisture values of TRT1 and TRT2 were similar to those of REF. The addition of STE into PS improved functional properties and shelf-life of PS. Conclusion: Reduced-salt PS containing pre-rigor muscle and STE had similar functional properties to those of regular-salt ones, while containing approximately 47% less salt compared to regular-salt level.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.4
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• pp.438-444
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• 2002

The purpose of this study is screening of microfloras involved in hydrolysis of sea tangle (Laminaria japonica) and sea mustard ( Undaria pinnatifida), This is a part of studies on the hydrolysis of seaweed using microorganisms. General process is difficult to extract of the useful constituent parts as intercellular mucilage, storage polysaccharide and mineral from seafood. It was screening to thirty-three microflora samples as destructed of tissue in sea tangle and sea mustard to about two hundred microflora samples from mountain, rice field, dry field, sea, seaside and fish market etc. in the neighborhood of Yeosu. Sufficient results of the naked eye observation were obtained at eight microflora samples as a feces of bull, a decayed pine tree, a soil of dry field, the mud of the banks in a rice Held, the water of a ditch in a rice Held, the weed of the banks in a rice field, the water in a rice field and leaved in the air, And the value of chemical analysis of the sample is much better in comparison with control. Accordingly, the hydrolysis of seaweed using microorganisms in the inside of these microflora samples can possibility.

• Food Science and Preservation
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• v.15 no.2
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• pp.214-218
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• 2008

In order to improve the quality of kochujang, sea tangle was added to deep sea water kochujang and their effects on component analysis and sensory evaluation were investigated for 90 days of fermentation. Crude protein, crude lipid and carbohydrate of deep sea water kochujang was higher than general kochujang. The content of potassium among the mineral in deep sea water kochujang was also presented higher than the general kochujang. Total amino acid contents were 16,608.8 ng/mg in deep sea water kochujang and 14,943.2 ng/mg in general kochujang. Content of oleic acid had the highest value at deep sea water kochujang. Sensory evaluation of showed that deep sea water kochujang were more aceeptable than general kochujang in the taste and overall acceptability.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.3
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• pp.193-198
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• 2019

Natural seasoning are trends of food industries to replace synthesized seasoning due to consumer preference. However, unexpected results can be happened in a point of sensory evaluation and physico-chemical properties by adding natural seasoning such as reduced flavor, color change and so on. Therefore, this study aimed to verify the potential of sea tangle Saccharina japonica extract fermented by lactic acid bacteria (STE) for myungran (pollock roe)-jeot instead of present synthesized seasoning. Among various STE concentration (0%, 5%, 10%, and 15%) in myungranjeot, there was no significant physicochemical changes in a point of crude lipid, pH, total acidity, salinity and color difference. Microbiological profiles was also not significantly different. The 10% STE-myungran-jeot showed higher ${\gamma}$-aminobutyric acid (GABA) content as 24.4 mg/100g at free amino acid analysis than other STE-myungran-jeot without decline of sensory properties. In overall, it revealed that STE could replace the synthesized seasoning and improve the quality of Myungran-jeot. The results suggest that STE can be useful to develop a Korean traditional fermented food.

• Journal of Ocean Engineering and Technology
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• v.21 no.4
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• pp.61-65
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• 2007

In this research, we have developed a manufacturing process for seawater salt by horizontal spray drying technique using the deep ocean water and seaweed(sea tangle). Deep ocean water, strong acidic electrolyzed water and strong alkaline electrolyzed water were used as extraction solvent of seaweed. Sodium content in seaweed extract solution by strong alkaline electrolyzed water was 1.63(mg/g), which was 3.5 times lower than of seaweed extract by strong acidic electrolyzed water. Major mineral content(Na, K, Ca) in seawater salt by deep ocean water were higher than strong acidic electrolyzed water and strong alkaline electrolyzed water. On the contrary, Mg contents in seawater salt by deep ocean water were lower than strong acidic electrolyzed water and strong alkaline electrolyzed water. Based on the results of seawater salt production using seaweed, it is possible to make law-salt efficiently.

• Journal of Nutrition and Health
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• v.29 no.1
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• pp.89-96
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• 1996

This study was conducted to analyze dietary fiber content of 113 common Korean foods. Content of total dietary fiber(TDF) in vegetables, mushrooms, fruite, and seaweeds was determined by enzymatic-gravimetric method developed by Prosky et al. and adopted by AOAC. The average TDF content of the foods analyzed was 3.62$\pm$2.09% for green vegetables, 5.90$\pm$7.61% for light vegetables, 14.27$\pm$18.11% for mushrooms, 3.02$\pm$4.48% for fruits, and 11.39$\pm$12.68% for seaweeds. The foods containing the highest TDF values in the food groups were boiled radish leaves(10.84%) in green vegetables, dried braken(38.36%) in light vegetables, dried juda's ear(18.18%) in mushrooms except dried manna lichen(52.87%), dried persimon(17.73%) in fruits and dried sea mustard(37.77%) in seaweeds. Dried Seaweeds such as sea mustard (37.77%), sea tangle(29.30%), and laver(31.36%) were good sources of dietary fiber. When we consider the health and therapeutic benefits of dietary fiber, it is recommended to continue to consume traditional Korean diet which are mainly composed of vegetables rather than animal foods and to increase consumption of dried mushrooms and seaweeds which contain high content of TDF.

• Journal of Environmental Health Sciences
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• v.31 no.1
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• pp.73-78
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• 2005

A determination method of trace Ni(II) and Zn(II) in aqueous solution was studied and developed by adsorbing on titanium dioxide. For this purpose, several conditions were optimized such as the pH of sample solution, adsorption time, the types and concentration acid, and desorption time. The titanium dioxide was added in sample solution which was pH adjusted. Then, the sample solution was stirred for 5 minutes. This mixture was stored in room temperature for 30 minutes to allow adsorption. After filtering and washing the titanium dioxide, the analytes were dissolved from the titanium dioxide on membrane filter by an ultrasonic vibration for 10 minutes in 1.0 M $HNO_3$ solution. Then, this sample solution was analysed using ICP-AES. The adsorption equilibrium was achieved in 30 minutes. The desorption was the most of effective with 1.0 M(mol/l) nitric acid solution, and desorption time was 10 minutes. This procedure was applied for the analysis of two real samples, i.e., brown seaweed and tangle. The recoveries of Ni(II) and Zn(II) in spiked samples were 89.4${\sim}$98.9% for analytes.

• Bulletin of the Korean Chemical Society
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• v.34 no.11
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• pp.3206-3210
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• 2013

This study focused on the matrix interference for the qualitative and quantitative analysis of inorganic arsenic species in seaweed by ion chromatography (IC) combined with inductively coupled plasma-atomic emission spectroscopy (ICP-AES). The matrix of seaweed has a significant effect on the determination of inorganic arsenic species. In particular, the retention times of inorganic arsenic species in the in the standard solution were different from those in seaweed because of the matrix interference. Thus, it was not suitable to use the chromatographic method for the determination of the arsenic species in seaweed. We investigated an alternative method for the determination of inorganic arsenic species in seaweed. The method was applied for the seaweed samples such as laver, green laver, sea tangle and sea mustard. The sample extraction methods of the arsenic species were also investigated in this study.

• Food Science of Animal Resources
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• v.44 no.2
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• pp.483-497
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• 2024

This study investigated the effects of ultra-ground seaweed powders (USP) on the physicochemical properties (proximate composition, mineral contents, pH, color, shear force, sensory evaluation, electronic nose, and electronic tongue) of restructured black goat jerky. Restructured black goat jerky was prepared using three different treatments, i.e., 3% (w/w) each of ultra-ground sea tangle (ST; Undaria pinnatifida), sea mustard (SM; Saccharina japonica), and sea string (SS; Gracilaria verrucosa) powders. Moisture and ash contents were significantly higher in the USP-treated group than in the control (p<0.05). Potassium, calcium, and zinc contents were significantly higher in the SM than in the other USP-treated groups (p<0.05). In contrast, pH values were significantly higher in the ST and SM than in the control and SS (p<0.05). CIE L^*, CIE a^*, CIE b^*, and shear force were significantly lower in the USP-treated groups than in the control (p<0.05). Sensory evaluation revealed no significant difference in taste, texture, seaweed-like odor, and goaty flavor (p<0.05). Principal component analysis (PCA) and peak graph analysis of the electronic nose showed that the SS differed the most from the control compared with the other USP-treated groups, owing to the seaweed odor of ultra-ground SS powder. The PCA and ranking analysis of the electronic tongue showed that the umami taste of the SM was higher than that of the control and other USP-treated groups. Therefore, the potassium, calcium, zinc contents, and umami taste of reconstituted black goat jerky were significantly higher in the SM than in the control and other USP-treated groups.