• Journal of the Korean Applied Science and Technology
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• v.28 no.4
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• pp.517-525
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• 2011

Squid ink was added to the low salt fermented squid by 4% of concentration and ripened at $10^{\circ}C$ for 6 weeks and at $20^{\circ}C$ for 28 days. The effect of the squid ink on the titrable acidity and free amino acids of low salt fermented squid were investigated. The results are as follows; The titrable acidity in the salt fermented squid without addition of the squid ink was continuously decreased except for the salt fermented squid with 9% salt content till the latter stage of the ripening, had larger decreasing range than treatment groups. Seeing the composition of free amino acid, the major amino acids are proline, arginine, glutamic acid. leucine and glycine.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.561-567
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• 2004

The purpose of this study was to investigate the effect of Paecilomyces japonica mycelia(PJM) on pH, titrable acidity and microbiological qualify of Jeungpyun(fermented rice cake). Jeungpyun prepared with $0\~\%$ of PJM stored at $5^{\circ}C\;and\;20^{\circ}C$ for 4 weeks and 7 days respectively. Before fermentation of Jeungpyun dough, viable cells of total bacterial counts(TBC), yeasts and lactic acid bacteria(LAB) were $6.0\~9.8\times10^6,\;5.3\~9.0\times10^6,\;5.4\~8.5\times10^6\;CFU/g$, respectively. During the fermentation of dough, viable cells of TBC, yeasts and LAB increased $0.3\~0.4$ log cycle and pH was decreased whereas acidity increased as the progress of fermentation. Total viable cells in Jeungpyun before storage were $5.0\times10^1\;CFU/g$. During storage of Jeungpyun, TBC, yeasts and LAB of control group increased 2.6, 2.4, 2.1 log cycle at $5^{\circ}C$ and 4.8, 4.6, 4.5 log cycle at $50^{\circ}C$, respectively, when reached at maximum level. Major microflora of Jeungpyun was composed of yeasts and LAB during fermentation of dough and storage at $5^{\circ}C\;and\;20^{\circ}C$. Addition of PJM, inhibited the growth of microorganisms, the changes of PH and titrable acidity of Jeungpyun during storage at both of $5^{\circ}C\;and\;20^{\circ}C$. From these results, the addition of PJM extended the shelf-life of Jeungpyun during storage at $5^{\circ}C\;and\;20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.15 no.2
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• pp.118-122
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• 1983

The whole eggs with of without added 1% of glucose, lactose and sucrose respectively were pasteurized at $58^{\circ}C$ for 30min and then incubated for 24 hrs after inoculating with S. lactis, L. casei and S. faecalis to investigate the changes in lactic acid bacterial cell counts, titable acidity and pH. Fresh eggs were not contaminated with common bacteria and Salmonella, Proliferation of L. casei was the best among those microorganisms in pasteurized whole egg without sugar added, and titrable acidity was the highst and pH the lowest in the eggs fermented with L. casei. However, lactic acid bacterial cell counts, titrable acidity and pH were changed significantly by the addition of sugar, especially the growth of S. faecalis was better than two other organisms, and lactic acid bacterial cell counts, titrable acidity and pH of the eggs fermented with S. faecalis were $2.5{\times}10^{10}$, 0.70 and 4.8 respectively after 24 hrs fermentation.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.3
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• pp.559-561
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• 1992

Three strains each of L. bulgaricus and S. thermophilus isolated from indigenous dahi were examined for their rate of acid production and corresponding pH values in skim milk medium incubated at $40^{\circ}C$. No significant increase in titrable acidity or decrease in pH were recorded from initial period up to 2nd hour in both the strains. Following this period, however, there was a continuous increase in titrable acidity and a decrease in pH value in the milk for all the tested strains. Further it was observed that there was a variation among these strains for their acid production rate. High rate of acid production was recorded for the L. bulgaricus as compared to S. thermophilus. The results further, suggested that efforts should be made to select a proper pair of L. bulgaricus and S. thermophilus according to their rate of acid production, at a particular temperature in order to produce a good quality product.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.165-169
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• 2000

Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3$0^{\circ}C$. Titrable acidity, pH, color and cellulose production in kombucha beverages were evaluated. All tea fungus starters showed a higher acid production in green/black tea extracts rather than Gugija and Omija extracts. In green/black tea extracts Oriental tea fungus produced a kombucha beverage with a higher titrable acidity and lower pH than those of European and Tibetan tea fungus starters. By the static fermentation of green/black tea extract for 18 days, Oriental, Tibetan and European tea fungus starters produced cellulose pellicles of 0.43g, 0.16g, and 0.19 g (dry weight) on the top in the culture, respectively. As a mother starter, the cellulose pellicle was more efficient in acid production compared with tea fungus broth. Oriental/Tibetan mixed tea fungus showed the best acid production in the green/black tea extract supplemented with brown sugar.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.23-25
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• 1994

To evaluate the quality difference between rice starch syrup Kochujang (RSSK) and rice flour Kochujang(RFK), moisture content, pH, titrable acidity, reducing sugar, amino nitrogen and color were measured for 90 days. Moisture content was no great difference between samples and was slowly increased during aging. pH of RSSK was 6.03 and that of RFK was 5.94 after mashing. And it was slowly decreased during aging. Titrable acidity was increased with no great difference between RSSK and RFK. Reducing sugar content of RSSK and RFK was 17.0% and 5.8% after mashing respectively. Reducing sugar content was increased till 40 days, but was decreased thereafter. Amino nitrogen content of RSSK was 123.6 mg% and that of RFK was 93.0 mg% after 20 day aging. Lightness of RSSK was higher than that of RFK, but redness was similar between RSSK and RFK.

• Culinary science and hospitality research
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• v.7 no.2
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• pp.49-70
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• 2001

The anchovy, Engraulis japonica, were prepared with two different saltconcentration of 20%, 10% which was added 2, 5, 8 and 10 % of grind garlic(LSA 1, 2, 3, 4) and garlic juice(LSB 1, 2, 3, 4), respectively. The changes of such factor during fermentation of anchovy as general composition, salt concentration, titrable acidity and sensory evolution were analyzed. In addition, chewiness, taste, garlic flavor and off-flavor wastested it's results were belived that the more garlic amounts added the more rotten smell has been disappeared. In the view of sensory perception. sample of 90 days fermentation is supposed as the best period of fermentation. The contents of moisture and crude fat decreased while, those of ash and crude protein were changes little during fermentation of low salted anchovy. Titrable acidity decreased in all experiment groups during anchovy fermentation, its contents at 30 days fermentation were ranged between 1.4~ 1.8g/100g, but it dramatically decreased to 0.6~l.1g/100g at 90 days fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.780-785
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• 1999

The effect of addition in different amounts of leek(4, 8, 12% respectively) during fermentation of kimchi was investigated. Fermentation characteristics such as pH, acidity and total reducing sugars as well as microbiological properties were determined. During fermentation, pH was more slowly lowered in kimchi added with leek than in control and titrable acidity of these kimchi was lower than that of control. Viable cells of total bacteria and lactic acid bacteria in these kimchi were higher than that of control during fermentation. Content of total reducing sugars was higher than that of control. Three kinds of reducing sugars such as fructose, glucose and galactose were detected and the dominant one appeared to be fructose. These results suggested that addition of leek seems to retard fermentation of kimchi due to their anti microbial actvity.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.814-821
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• 2000

The physicochemical properties of microwave-roasted cocoa beans such as color, degree of browning, pH, titrable acidity, organic acid, and sugar content were determined and compared with those of conventionally-roasted beans. Microwave roasting temperatures were 110, 120, 130, 140 and $150^{\circ}C$. Roasting times were 0, 5, 10, 20, and 30 min. Conventional roasting was done at $120^{\circ}C$ and 15 min as a reference. The pH had no relations with roasting temperature or roasting time. As roasting time and roasting temperature were increased, the titrable acidity values of roasted cocoa beans became higher than those of raw bean. But there were no differences among each condition. Color, degree of browning, and sugar content changed as roasting temperature and roasting time increased. The organic acid content of roasted beans increased but the degree of increase was different from organic acid to organic acid. Roasting by microwaves resulted in higher inner temperature of samples than the surface temperature. To increase roasting efficiency, the other heat sources should be used together with microwave.

• Korean Journal of Plant Resources
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• v.23 no.3
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• pp.228-232
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• 2010

The present study was carried out to elucidate the effect of girdling on the quality and harvest date of the 'Shigyoku' grapes. Among girdled vines, the interval from full bloom to harvest date was 77 days; this was as much as seven days shorter in vines receiving a 20% girdling treatment. With regards to fruit characteristics, significant differences were observed in cluster length, berry number, and berry weight in vines that received girdling treatments. There were also significant differences in cluster weight; 468.2 g, 491.6 g and 504.9 g in the control group, 10% girdling group, and 20% girdling group, respectively. Thus, the use of girdling treatments is an effective approach to increasing cluster weight by 5% in the 10% girdling treatment and 8% in the 20% girdling treatment. The 10% girdling treatment showed significant difference in terms of titrable acidity; in fact, the overall titrable acidity was relatively high among all the girdling treatments. The concentration of anthocyanin increased in 20% girdling treatment, but there were no significant differences in anthocyanin concentration among girdling treatments. Berry color developed rapidly in vines that received girdling treatment.