• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.270-277
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• 2003

In order to enhance the firmness and shelf-life of kimchi, as well as to increase the content of well-absorbed digestible calcium, the effect of calcium lactate (CaL) treatment of salted Chinese cabbage on pH, tit ratable acidity, total microbes, lactic acid bacteria, alcohol insoluble substance (AIS) content, firmness, mineral content and tissue structure were investigated. Treatment with the Cal solution increased pH and decreased titratable acidity, which was more pronounced at higher concentrations. The edible period evaluated by pH was 7～8 days for non-treated kimchi, 10 days for 1 % treated kimchi, 15 days for 2% treated kimchi and 20 days for 3% treated kimchi. Total microbes were reduced, but lactic acid bacteria counts were higher in the treated group. CaL treated kimchi showed higher AIS content and firmer texture, which was more conspicuous in the 2 and 3% CaL treated groups. Calcium content in kimchi fermented for 15 days was 40.75～41.53 mg%, which is 42～45% higher than that in the control group. The sodium content was 23～54% less in the treated groups. The epidermis and vascular bundle tissue of kimchi fermented for 15 day was damaged more severely in the control group than in the treated group. CaL treated kimchi has a crispier taste and the development of sour taste was delayed. Therefore, addition of CaL can produces a kimchi with high calcium as well as superior texture and shelf-life, when adjusting the concentration according to the fermentation periods.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.491-497
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• 2016

The objective of this research was to determine the fermentation and quality properties of soy yogurt incorporating insoluble components fermented with Streptococcus thermophilus (S. thermophilus) and Lactobacillus bulgaricus (L. bulgaricus) for 24h. Boiled soybeans were ground and reconstituted into equivalent total solids (18%). After soymilk was homogenized with sugar, it was pasteurized in a water bath at $90^{\circ}C$ for 30 min. Two kinds of lactic acid bacteria were inoculated into two types of soymilk after cooling down $40{\sim}45^{\circ}C$ and fermentation at $37^{\circ}C$ for 24h. Titrable acidity, pH, viscosity, sugar content, and number of viable cells were determined in triplicate. Soy yogurt fermented with L. bulgaricus did not reach pH 4.5, where as S. thermophilus was considered good for achieving pH 4.08 and titratable acidity of 2.27% for 24 h. Soy yogurt fermented with S. thermophilus had a higher viscosity and lower sugar contents than that fermented with L. bulgaricusas incubation time increased. Total viable count was $1.80{\times}10^{10}CFU/mL$ on S. thermophilus and $2.16{\times}10^8CFU/mL$ on L. bulgaricus after 24 h at $37^{\circ}C$. However, there was no significant difference in sensory intensities and preference between the two samples. As a result, S. thermophilus was identified as a better culture than L. bulgaricus for the manufacture of soy yogurt incorporating insoluble components.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.19 no.1
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• pp.29-33
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• 2013

This study investigated the effect of films treated with anti-fogging (LA) agent on the freshness extension of 'Fuji' Apples. Preference, weight loss, total ascorbic acid, sugar content, acidity, change of gas composition in package were evaluated during storage at $15^{\circ}C$. After 150 days of storage, the weight loss of apples in control (L), LA was 1.0 to 1.1%. Total ascorbic acid content of apples in control after 150 days was 2.09 mg/100g F.W, that of apple in LA was 2.47 mg/100g F.W. The titratable acidity of apple in LA was lower than that in control, while soluble solids content of LA was higher than that in control after 150 days. Ethylene gas adsorbability in control package was 192.2 ppm and that in LA was 195.7 ppm. It was verified that LA treated with anti-fogging agent are few different compare to control, but commerdity on the display in market was considered higher than that of non-treated anti-fogging agent.

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.592-595
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• 2019

Paprika (Capsicum annuum L.) contains various phytochemicals, including carotenoids, ascorbic acid, tocopherol, flavonoids, and phenolic compounds, as well as natural food colorants. Very little information is available regarding wine produced from different colored paprikas. The objectives of this study were to prepare wines from red, orange, and yellow paprika and evaluate their physicochemical characteristics. The alcohol concentration, pH, titratable acidity, and reducing sugar content were not significantly affected by the type of paprika. Hunter's color values varied with the color of paprika. The total mineral content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging potential of red paprika wine were significantly higher; however, the total polyphenol content of yellow paprika wine was significantly higher than that of the other wine samples. This study suggested that paprika could be used to prepare wine and red paprika might be appropriate for producing good-quality wine.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.110-122
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• 2018

Akcakatik cheese (yogurt cheese) is produced by drying strained yogurt with or without adding cloves or black cumin. The main objective of this study was to detect the properties of both fresh and ripened Akcakatik cheeses and to compare them. For this purpose the biogenic amine content, volatile flavor compounds, protein degradation level, chemical properties and some microbiological properties of 15 Akcakatik cheese samples were investigated. Titratable acidity, total dry matter, NaCl, total nitrogen, water soluble nitrogen, ripened index, histamine, diacetyl and acetaldehyde levels were found to be higher in ripened cheese samples than in fresh cheese samples. On the other hand, the clove and black cumin ratios were found to be higher in the fresh cheese samples. Sodium dodecyl sulphate polyacrylamide gel electropherograms of cheese samples showed that protein degradation was higher in ripened cheese samples than in fresh samples, as expected. The dominant Lactic acid bacteria (LAB) flora of Akcakatik cheese samples were found to be Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.305-314
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• 2001

The study was conducted to investigate the effect of added green tea and black tea powder on the quality of bread during storage. Tea bread was prepared with 0.1% and 2% concentration of green tea (GT) and black tea(BT) powder. The crude fat contents of GT 2% group and BT 2% group were significantly higher than those of control group. GT l% group and BT l% group. The loaf weight of the control group was the lowest and its loaf volume was the highest. Especially, GT 2% group had the lowest loaf volume. The internal lightness value of control group was the highest. the redness value of BT 2% group and the yellowness value of GT 2% group were the highest. GT 2% group was significantly higher in hardness and gumminess and BT l% group was higher in cohesiveness and springiness. After 5 day storage, the retrogradation of GT 2% group was the highest and that of BT 2% group was the lowest among groups. After 5 day storage. pH. titratable acidity and total colony count of GT 2% group was the lowest and those of control group was the highest. The sensory score of control, GT l% and GT 2% group were evaluated higher than others. The shelf-life of tea breads were prolonged to 1~3 days by adding green tea powder and black tea powder as compared with the control group. but It must be considered the way to increase the quality of bread in loaf volume and retrogradation.

• Food Science and Preservation
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• v.17 no.4
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• pp.444-450
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• 2010

We investigated the quality of Dombaeki (shark meat) treated without salting (NS), with salting (S), air-packed (A), and vacuum-packed (V), during storage at $4^{\circ}C$ and $-18^{\circ}C$. We explored water holding capacity, elasticity, total bacterial counts, pH, titratable acidity level, volatile basic nitrogen (VBN) value, and drip loss. Water holding capacity and elasticity values were better when salting and vacuum-packaging were employed than when samples were not salted and were packaged in air. The total bacterial counts in SV meat were significantly lower than in other samples. The pH of all samples increased slowly during storage, and the pH values of NSA samples were significantly higher than the pH values of other samples. The VBN level and drip loss of SV meat were the lowest of all samples during storage. The results show that salted vacuum-packed meat was of better quality than that stored without salting, and air-packed, regardless of storage temperature.

• Food Science of Animal Resources
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• v.37 no.4
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• pp.606-616
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• 2017

The objective of this research was to investigate the effects microbial transglutaminase (mTGs) on the physicochemical, microbial and sensory properties of kefir produced by using mix cow and soymilk. Kefir batches were prepared using 0, 0.5, 1 and 1.5 Units m-TGs for per g of milk protein. Adding m-TGs to milk caused an increase in the pH and viscosity and caused a decrease in titratable acidity and syneresis in the kefir samples. Total bacteria, lactobacilli and streptococci counts decreased, while yeast counts increased in all the samples during storage. Alcohols and acids compounds have increased in all the samples except in the control samples, while carbonyl compounds have decreased in all the samples during storage (1-30 d). The differences in the percentage of alcohols, carbonyl compounds and acids in total volatiles on the 1st and the 30th d of storage were observed at 8.47-23.52%, 6.94-25.46% and 59.64-63.69%, respectively. The consumer evaluation of the kefir samples showed that greater levels of acceptability were found for samples which had been added 1.5 U m-TGs for per g of milk protein.

• Horticultural Science & Technology
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• v.35 no.1
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• pp.88-97
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• 2017

This study explored the physicochemical and nutritional changes associated with storage duration of fresh tomatoes. Fruits of the 'TY Megaton' and 'Yureka' tomato cultivars were harvested at the pink stage and stored at $12^{\circ}C$ for 20 days. During storage, firmness, weight loss, skin color (Hunter L, a, b, a / b values), soluble solids content (SSC), titratable acidity (TA), pH, antioxidant contents (lycopene, ascorbic acid, and total phenolics) and antioxidant activity were evaluated. Firmness was above the minimum marketable limit and fresh weight loss was below maximum acceptable weight loss after 3 weeks of storage, and no deleterious effect on antioxidant contents or activities were observed. Significant differences in SSC, TA, and pH were seen between varieties, but not between fruits stored for different durations. In both varieties, Hunter a values increased more than five-fold after 8 days of storage; this correlated with a more than four-fold accumulation of lycopene after two weeks of storage. The antioxidant activity of tomatoes was highest at the beginning of the storage period, likely because of the effective DPPH - reducing power of ascorbic acid and total phenolics. Antioxidant activity increased after 12 days of storage because of increasing lycopene content. Hence, this study indicates that pink - stage tomatoes may be stored at $12^{\circ}C$ for up to 3 weeks without affecting marketability or nutritional value.

• Food Science and Preservation
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• v.6 no.3
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• pp.339-344
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• 1999

The effects of water extracts of cow bone(WECB), and crab-shell powders(CSP) on the fermentation of kimchi were investigated. WECB has not a great effects on pH, titratable acidity, ratio of lactic acid bacteria against total microbe, and the number of Leuconostoc and Lactobacilli, but has on sour taste, and flavor and overall taste. The kimchi prepared by adding the 0.03% WECB and 1.5% CSP together showed more effective than the control and CSP-added kimchi in pH maintenance, buffer action ratio of lactic acid bacteria against total microbe. The sensory profiles such as fishy and garlic flavor, crispness and overall taste showed in the control and CSP-added kimchi were improved in the kimchi added no only, and CSP and WECB together.