• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1452-1456
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• 2008

For the effective use of salmon processing by-products, the food components of salmon frame muscle were investigated and compared with those of fillet muscle. The proximate composition of salmon frame muscle was 73.2 g/100 g muscle for the moisture, 76.9 g/100 g dry material for the protein, 15.7 g/100 g dry material for the lipid and 4.1 g/100 g dry material for the ash. pH and volatile basic nitrogen (VBN) content of salmon frame muscle were 6.63 and 16 mg/100 g, respectively. The proximate composition, pH and VBN of salmon frame muscles were similar to those of salmon fillet muscle. The Hunter values of salmon frame muscle were 55.34 for L value, 16.60 for a value, 19.99 for b value and 48.83 for ${\Delta}E$ value, which were different compared to the salmon fillet muscle. The trichloroacetic acid (TCA) soluble-N content of salmon frame muscle was 542 mg/100 g, which was lower than that of salmon fillet muscle. No difference was found in fatty acid composition, total amino acid, calcium, phosphorus contents and sensory evaluation between salmon frame muscle and salmon fillet muscle. These results suggested that muscle from salmon frame could be used as resources for seafood processing.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.671-679
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• 2003

Effects of sun-dried, refined, seaweed, and bamboo salts on the quality of kochujang were studied by measuring enzymatic, microbial, and physicochemical characteristics of kochujang during 12 weeks of fermentation. Yeast count was low in the bamboo-salt kochujang, whereas that of aerobic bacteria was low in the seaweed-salt kochujang. Acid protease activity was high in the bamboo-salt kochujang, whereas amylase activity did not show any remarkable difference. Color change was lowest in the bamboo-salt kochujang. Water activities of all kochujangs decreased during fermentation with the lowest shown in the refined-salt kochujang. Consistency of seaweed-salt kochujang was the highest. Total sugar content was higher, whereas ORP was lower in the seaweed- and bamboo-salt kochujangs. Titratable acidity changed slightly in the bamboo-salt kochujang. Reducing sugar content was the lowest, whereas ethanol content was the highest in the refined-salt kochujang. Amino and ammonia nitrogen contents of kochujangs increased up to the middle of fermentation period then decreased with lower changes observed in the sun-dried and refined-salt kochujangs. Results of sensory evaluation indicated that the bamboo-salt kochujang was more acceptable than the sun-dried salt kochujang in taste, color, and overall acceptabilities.

• Journal of agriculture & life science
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• v.45 no.4
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• pp.105-112
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• 2011

Nutritional components and antioxidant activities of commercial loquat leaf tea (CLLT) were evaluated. Proximate compositions were as follows; moisture 5.34%, crude protein 8.38%, crude fat 13.26%, nitrogen free extract 46.21%, crude fiber 19.24% and crude ash 7.57%, respectively. Ascorbic acid and total phenolics content of CLLT was 0.47 mg/100 g and 42.55 mg/GAE g, respectively. Mineral elements were Ca 1,624.01 mg/100 g, K 1,099.66 mg/100 g, and Mg 192.70 mg/100 g, respectively. Amino acid contents of CLLT were very rich in glutamic acid 565.98 mg/100 g and deficient in cystine 12.97 mg/100 g. The 2,2'-azino-bis (3-ethylbenzthiazoline-6- sulfonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities of hot water extract from CLLT were 72.51% and 90.11%, respectively at a concentration of $1,000{\mu}g/mL$. Reducing power and ferric reducing antioxidant power (FRAP) of hot water extract from CLLT were increased in a dose dependent manner. Therefore, these results suggest that the hot water extract of CLLT possess antioxidant activities and thus it has great potential as a source for functional food such as natural antioxidant.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.796-800
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• 2013

Soybean-based fermented foods have been used as traditional condiments in Korea, Japan and China. Thirteen Korean types of soybean sauce that had been manufactured and sold in China were examined to evaluate their quality. The pH, salinity, and moisture content of the samples were pH 5.17-6.86, 8.0%-23.0%, and 46.446-70.40%, respectively. The amino-type nitrogen content was in the range of 199.18 to 736.46 mg%. The total aerobic bacterial counts were 4.83-7.89 Log CFU/g. The coliform count of gochujang (CNH-2) was 2.31 Log CFU/g, but none were detected in the other samples. Moreover, Bacillus cereus counts from samples of doenjang and gochujang were in the range 2.00-4.09 Log CFU/g. The protease and amylase activity of samples were 379.02-781.36 unit/g and 5.29-63.27 unit/g, respectively.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.230-234
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• 1995

Angiotensin converting enzyme(ACE) inhibitory peptides lowering blood pressure were fractionated from a commercial soybean paste(Doenjang). When the freeze-dried sample of soybean paste was extracted with cold water, the recovery yield of total nitrogen(TN) was shown to be 73.3% in 30 minutes. The cold water extract was filtered through PM-10 membrane(Amicon) for 3 hours in order to remove high molecular weight polypeptides. The TN and salt of ultrafiltrate were recovered to 80.8% and 99.2%, respectively, and its ACE $IC_{50}$ was $41.8{\mu}g/ml$. When the ultrafiltrate was divided into 7 fractions by reverse phase prep-HPLC, F5 fraction showed the highest ACE inhibitory activity ($IC_{50}=6.8{\mu}g/ml$) and salt could be collected into F1 fraction. Subsequently, the F5 fraction was divided into another five fractions by ion exchange prep-HPLC, all of which appeared to be high ACE inhibitory activity($IC_{50}=2.5{\sim}8.3{\mu}g/ml$). Among them, F53 fraction had the highest ACE inhibitory activity, and its main amino acid component was found to be histidine.

• Food Science and Preservation
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• v.22 no.3
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• pp.361-368
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• 2015

In this study, the fermentation characteristics of Yakju were investigated by addition of protein and lipid. These are classified according to raw material (rice, glucose) and inducing substance (rice protein, rice lipid). Alcoholic fermentation occurred at $25^{\circ}C$, after 14 days. The results of this study were as follows: Alcohol content of Yakju with rice protein was higher than those of other samples. The pH and glucose of rice Yakju were detemied to be 4.86~5.13 and 4.17~4.86, respectively. Titratable acid and the total amino acid content of the Yakju with rice protein were the highest among other samples. The optical density contents of the rice Yakju and glucose Yakju were 0.52~0.653 and 0.27~0.61, respectively. The concentration of organic acids in rice Yakju (433.98~519.31 mg%) was higher than that of glucose Yakju (303.76~387.50 mg%). The major organic acid components of the Yakju were succinic, citric, acetic and lactic acids. The nitrogen compound concentrations of rice Yakju (4377.38~10208.06 ppm) was higher than that of glucose Yakju (671.20~9368.93 ppm). The protein odor correlation coefficient was 0.98 (p<0.001) showing a very high correlation coefficient, while lipid odor coefficient showed a negative correlation with -0.038 (p<0.458).

• Korean Journal of Food Science and Technology
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• v.8 no.2
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• pp.107-112
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• 1976

This experiment has been carried out to study the changes of caseins is Gouda-type cheese during ripening by the use of DEAE-cellulose column and polyacrylamide gel electrophoresis. The results obtained were as follow: 1. The amount of water soluble nitrogenous compounds in the cheese ripened for 2 and 4 months was 19.03% and 30.61% for total nitrogen in the cheese, respectively. On the other hand, the amount of 5% NaCl soluble nitrogenous compounds in the cheese increased to 41.13% for 2 months ripening, but it decreased to 22.61% at 4th month. 2. By DEAE-cellulose column, various nitrogenous compounds of Gouda-type cheese were fractionated into 5 major and several minor peaks. The proportion of some fraction areas to the whole increased with the ripening period and the others decreased. 3. Electrophoretic patterns of various nitrogenous compounds in a 4-month-old cheese showed 5 and 8 bands, repectively. 4. Sixteen amino acids were identified in soluble and precipitable compounds at 12% TCA in a 4-month-old cheese.

• Applied Biological Chemistry
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• v.37 no.5
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• pp.326-333
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• 1994

Pleurotus florida with high cellulase activity as well as lignin degradability was selected out among strains for fermentation of the rice straw to improve the nutritive value. When the rice straw was fermented by P. florida, the contents of hemicellulose, cellulose and lignin were decreased to 22.5%, 11.4% and 28.1%, respectively, whereas the contents of rice straw fermented after pretreatment with $H_2O_2$ or alkaline hydrogen peroxide were decreased much in the lower concentration. The content of T-N (total-nitrogen) and crude fat was increased with the longer fermentation period. The amino acid content of rice straw fermented by P. florida in 30 days was increased to 28.9% and 35.1% as the rice straw was fermented after pretreatment without and with 4% $H_2O_2$, respectively. The crystalline intensity of rice straw was decreased by pretreatment with 4% $H_2O_2$ and fermentation by P. florida. However, the crystall intensity was increased by treatment with alkaline hydrogen peroxide and the more when the straw was washed after the treatment. When the rice straw was fermented by P. florida for 30 days, the in vitro organic matter digestibility was increased up to 6% of $H_2O_2$ pretreatment.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.274-279
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• 2014

The objective of this study was to investigate the fermentation characteristics of cheonggukjang made with smoked soybeans. The study found that the amino nitrogen content and pH of cheonggukjang made with smoked soybean (CSS) were significantly elevated compared to that of cheonggukjang made with non-smoked soybeans (CNS). On the other hand, the moisture content of CSS was significantly lower when compared to that of CNS. Moreover, there were no significant differences in the viscous substance content between CNS ($5.8{\pm}0.2%$) and CSS ($5.6{\pm}0.3%$). In terms of colour, the L and b values of CSS were higher than that of CNS, whereas the a value of CNS was higher than that of CSS. Hence, it was confirmed that the total isoflavone contents in CSS ($1,624.6{\pm}53.2{\mu}g/g$) were higher than that in CNS ($1,590.6{\pm}59.3{\mu}g/g$). In both CSS and CNS, the content of genistin was highest followed by glacitin and daidzein. Also, the number of aerobic bacteria in CNS ($8.1{\pm}0.4\;log\;cfu/g$) was higher than that in CSS ($7.3{\pm}0.3\;log\;cfu/g$). Taken together, a smoking process can useful for the development of new cheonggukjang products.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.69-75
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• 2012

To investigate the effects of soybean germination time on the quality of cheonggukjang, the physicochemical characteristics and enzyme activities of cheonggukjang during fermentation were compared. B. subtilis SCD 115035 strain isolated from traditional cheonggukjang was selected for making cheonggukjang. Germinated (12-h) soybeancheonggukjang produced the highest amount of viscous substance (13.22%) after 48 h of fermentation, and the contents were inversely proportional to the germination time of the soybeans. The acidic- and neutral-protease activities of ungerminated soybean-cheonggukjang were higher than those of germinated soybean-cheonggukjang. The amino nitrogen content of ungerminated soybean-cheonggukjang was the highest (436.93 mg%) at 48 h of fermentation, and its content was similar to that of 12-h germinated soybean-cheonggukjang. However, the total isoflavone content of 36-h germinated soybean-cheonggukjang was the highest after 72 h of fermentation, and its content was higher than those of cheonggukjang made from soybeans germinated for 0, 12, and 24 h.