• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.365-367
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• 2004

Electrolyzed-acid water was used to prolong shelf life of salted Chinese cabbage during storage, Chinese cabbage was salted, washed twice with electrolyzed-acid water, packaged in high-density polyethylene film, and stored at $10^{\circ}C$. Titratable acidity, pH, color, and microbial loads of salted Chinese cabbage were measured. Treated sample showed lower pH, total microbial count, and lactic acid bacteria than those of control, whereas almost equal titratable acidity and color, Acidity of treated sample maintained lower pH value until 6 days, and remained constant thereafter, Sharp decrease in L value occured after 2 days for control, and was delayed 4-6 days for treated sample. Salted Chinese cabbage treated with electrolyzed-acid water showed lower total microbial load ($10^3\;CFU/mL$) and lactic acid bacteria ($10^1\;CFU/mL$) after washing, whereas similar loads, compared to control after 6 days. Treatment with electrolyzed-acid water maintained higher quality for salted Chinese cabbage, with limited shelf life extension.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.962-970
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• 2016

Commercialized production of onion vinegar, which has biological activities formed through alcohol and acetic acid fermentation, requires standardization. The objective of this study was to determine optimal conditions of sugar contents ($11{\sim}15^{\circ}Brix$) and agitation rate (100~300 rpm) of fermenter in the alcohol-acetic fermentation for producing onion vinegar. The alcohol and total acidity contents increased, whereas contents of total sugars decreased during alcohol fermentation. Contents of alcohol of 13 and $15^{\circ}Brix$ reactants were about 8% in 36 hr and total acidities of all samples were below 0.2% in 60 hr. During acetic fermentation, total acidity increased with highest value at 9 days (3.2% in 100 rpm), 10 days (4.1% in 200 rpm) and 8 days (4.3% in 300 rpm), respectively. From these results, sugar contents ($13^{\circ}Brix$) were measured for alcohol fermentation and agitation rate (300 rpm) for fast fermentation method of vinegar. The contents of total phenols, flavonoids and quercetin in onion vinegar were 33.3 mg/100 g, 3.0 mg/100 g and 2.0 mg/100 g, respectively. Onion vinegar showed an antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Salmonella typhimurium, Escherichia coli and Enterobacter aerogenes. Antioxidant effect of onion vinegar was 26.23% in DPPH radical inhibition and 58.58% in superoxide dismutase like activity, respectively. Fibrinolytic activity was 1.51 plasmin unit/mL in onion vinegar. In conclusion, onion vinegar processed by alcohol and acetic fermentation had nutritional values and potential biological activities.

• The Journal of Dong Guk Oriental Medicine
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• v.8 no.1
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• pp.145-158
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• 1999

Objective : To observe Sagunjatanghapchangchuljiyutang in rectifying the digestive dysfunctional spleen deficiency syndrome caused by chronic diarrhea. Methods : Sagunjatanghapchangchuljiyutang was chosen to treat the digestive dysfunctional spleen deficiency syndrome caused by chronic diarrhea. The model was induced by Rhei Radix and castor oil. The effects on the gastric secretion ability(gastrin, secretin, volume of gastric juice, free acidity, total acidity, pepsin activity) and nutritional condition(protein, albumin, total cholesterol, triglyceride, total lipid, BUN, creatinine, RBC, WBC, hemoglobin, hematocrit) were observed in vivo. Results : The group induced chronic diarrhea by Rhei Radix and castor oil had lower gastric secretion ability and nutritional condition was lower than that of the normal group. The figures for group given Sagunjatanghapchangchuljiyutang showed improvement, especially gastrin, total lipid and hematocrit. Conclusion : Sagunjatanghapchangchuljiyutang have an effect on the digestive dysfunctional spleen deficiency syndrome caused by chronic diarrhea. And experimental study syndrome could be proceed.

• The Korean Journal of Food And Nutrition
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• v.35 no.5
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• pp.369-377
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• 2022

In this study, we attempted to compare the quality characteristics of korean traditional wines with different amounts of corn and sorghum. These samples were analyzed for pH, total acidity, ethanol contents, total polyphenol, total flavonoid and tannin contents, ABTS and DPPH radical scavenging activities. The pH of fermented wines ranged from 3.83 to 4.64 and the total acidity of samples ranged from 0.30~0.63% on the 12th day of fermentation period. After 12 days of fermentation, the alcohol content of sorghum and corn fermented wines ranged between 11.6~15.5%. The a value(Redness) of fermented wines was the highest at 8.13 in B treatment and the a value decreased as the rate of corn addition increased. Total polyphenol and flavonoid contents had the highest values(162.64 and 18.44 mg/100 mL, respectively) in the E treatment which is the fermented wines of 25% Sorghum and 75% Corn. The ABTS and DPPH radical scavenging activity of the samples were 71.06~74.57% and 15.46~36.20% respectively. Antioxidant activity was higher in fermented wines with sorghum and corn than in control. As a result, this study provides useful scientific information that quality characteristics of fermented wines containing sorghum and corn and forms a basis in the food and wine industry.

• The Korean Journal of Food And Nutrition
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• v.29 no.4
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• pp.538-546
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• 2016

This study was carried out to evaluate the quality characteristics of Korean domestic commercial white wines. Four sample wines were analyzed in terms of their pH, total acidity, volatile acidity, alcohol content, soluble solid, free $SO_2$, total $SO_2$, color, free sugar content, organic acid, volatile compounds, total polyphenol content, DPPH radical scavenging activity and sensory characteristics. The pH of wines ranged from 3.06 to 3.76 and their total acidity from 0.43 to 0.83% (v/v). The alcohol content of samples ranged from 9.4 to 12.8% (v/v) and their soluble solid contents from 9.9 to $12.3^{\circ}Brix$. The free $SO_2$ and total $SO_2$ contents of the W1 wine were lower than those of the other wines, while the color intensity, a (redness) and b (yellowness) of W1 wine were higher than the values of the other wines. The malic acid contents of the four wines indicated that complete malolactic fermentation (MLF) occurred in W1, incomplete MLF in W3, and was absent in W2 and W4. Aroma analysis resulted in identification of 10 alcohols, 11 esters, 2 ketones and 6 miscellaneous compounds. 2,3-Epoxybutane and 1-(ethenyloxy)-pentane levels in were significantly higher W1 than the other wines, while several types of ester predominated in W2, W3 and W4. W1 had the lowest sensory score among the four wines. Therefore, the quality characteristics of domestic white wines are considered to be acceptable.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.109-119
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• 1989

To improve the storage method of Kimchi, optimum ripening Kimchi for an irradiation treatment(the time of around 0.3% in total acidity of Kimchi) was irradiated by doses of 1, 2, 3 kGy with Co-60 ${\gamma}-radiation$ and stored at $10^{\circ}C$. Total aerobic bacteria increased in the beginning of storage and then decrease slowly as the number of total lactic acid bacteria increased. Total lactic acid bacteria initially loaded by $10^8\;cells/ml$ in Kimchi shortly after irradiation reduced to $10^4-10^6\;cells/ml$ with 1-3 kGy doses and decreased gradually through the whole storage period. The initial load of yeast, $10^3\;cells/ml$, increased steadily during Kimchi storage and led to more than $10^4\;cells/ml$ after 30 days of storage. While it maintained tha the load in 2-3 kGy irradiated groups after 30 days of storage was less than that at the beginning of storage. pH, acidity and volatile acid in the nonirradiated group were 4.0, 0.7% and 0.06%, respectively at the 15th day after storage, but at the 30th day after storage, 2-3 kGy irradiated groups showed different values, 4.1, 0.58-0.63%, and 0.04-0.05%, respectively. The texture(firmness) of Kimchi reduced along with storage time, and 2 kGy irradiated group proved most favourable in its texture during storage. In the sensory evaluation of Kimchi, nonirradiated group was inedible after 15 days of storage, whereas 2-3 kGy irradiated groups could proling the storage-life of Kimchi over 2 times compared with the nonirradiated Kimchi, showing the good sensory quality even after 30 days of storage.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.321-327
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• 2022

In the present study, we investigated the physicochemical characteristics and antioxidant activity of kimchi during the fermentation process. Kimchi was fermented at 18.5 ℃, then after one day, the storage temperature was changed to 5 ℃ without fresh kimchi (Fresh; pH 5.6, total acidity 0.3%), which obtained optimum-ripened kimchi (OptR; pH 4.3, total acidity 0.64%), and over-ripened kimchi (OvR; pH 3.8, total acidity 1.24%). As a result, the glucosinolates content of the kimchi was increased during the fermentation process. Among the glucosinolates, glucoraphanin possesses the highest amounts in kimchi. In addition, the contents of sulforaphane and total polyphenol, which are common antioxidant compounds, were increased during the fermentation process. To evaluate the antioxidant activities of Fresh, OptR, and OvR, we measured 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl (·OH) radicals radical scavenging activity in vitro. Fresh, OptR, and OvR exerted DPPH and ·OH radical scavenging activities dose-dependently. In particular, the ·OH radical scavenging activities of OptR and OvR were higher than that of Fresh. Therefore, we suggest that kimchi at the ripe and over-ripe stage is considered to have high antioxidant activity by increasing glucosinolate, sulforaphane, and total polyphenols, compared with fresh kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1071-1076
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• 1998

Threetypes of Korean traditional kimchi were prepared using green onion, leek or godulbaegi as raw materials and stored at 5oC and 20oC for 13 days. Changes in salt and ascorbic acid contents, pH and total acidity as well as the relationship of the decomposition of chlorophylls and the production of their derivatives were investigated. For the all kimchi samples tested, salt content was not significantly changed during storage at both temperatures, whereas pH and total acidity were decreased and increased, respectively. Especially their remarkable changes were shown at the third day of storage. Ascorbic acid content was remained at high level in the leek kimchi for the experimental period at both storage temperatures, meanwhile godulbaegi kimchi retained the least amount of ascorbic acid. Chlorophylls were decomposed to pheophytin and pheophorbide during storage at both storage temperatures, and this phenomenon was apparent at the third day of storage. Reduction of chlorophylls and increasements of its decomposed products such as pheophytin and pheophorbide were the least in leek kimchi and the greatest in godulbaegi kimchi during storage at both temperatures. These results indicate that decomposition of chlorophylls in kimchi and increasements of pheophytin and pheophorbide were closely related to the ascorbic acid content in kimchi.

• Culinary science and hospitality research
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• v.3
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• pp.239-257
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• 1997

This study investigated the effect of the addition of alcohol on the quality change of Chungkukjang during the aging, The Cung-kuk-jang was made by the degree of 3, 5, 10%, respectively, and determined NH2-N, NH3-N, total acidity, cell numbers, lactate, succinate and phenolic acid to measure the change of flavor component in the aging of 2$0^{\circ}C$. 1. In the treatment groups of different amount of alcohol and salt added and aging period of Chung-kuk-hang, NH2-N was more decreased with more addition of alcohol and salt in the 3-and 10-day of aging. NH3-N was increased gradually in the addition of up to 2.0% alcohol and then decreased in the 3-and 10-day of aging. 2. In the treatment groups of different amount of alcohol added and aging period Chung-kuk-hang, the total acidity was more decreased with more addition of alcohol and higher degree of salt. Cell number was decreased rapidly with the addition of 1.0% alcohol in the 3-day and then decreased relatively and in the 10-day of aging, and it was increased with the addition of alcohol 3. With the addition of alcohol and the different growing temperature, the content of phenolic acid was more browning changed at 3$0^{\circ}C$ than that of at 2$0^{\circ}C$ and the phenol content of each group was decreased with increasing the addition amount of alcohol. Thus, the more addition of alcohol amount would the more extend the period of Chung-kuk-hang aging.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.537-544
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• 2010

This study was conducted to find an efficient use for mulberry fruit powder (MFP). MFP was added to salad dressing products at concentrations of 0.25, 0.5, 0.75, 1%, and pH, total acidity, viscosity, color, and emulsion stability were measured and sensory evaluation was conducted. There were no significant differences among salad dressing samples regarding pH, total acidity and moisture content. Salad dressing made with 0.5% MFP showed significantly higher viscosity during storage and made the most stable emulsion. For color, the control sample had the highest L and b values, and these values decreased significantly as the amount of MFP in the sample increased. The control salad dressing had the lowest a value of -3.26, and this value increased significantly as the amount of MFP in the sample increased. Sensory evaluation of salad dressing was performed by a trained consumer panel. The flavor intensity increased as the amount of MFP increased in the salad dressing samples. Sweetness was rated significantly higher as the amount of MFP increased in the samples. The control sample had the lowest sourness and off-flavor, but there was no significant difference compared to the samples containing MFP.