• Journal of Applied Biological Chemistry
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• v.61 no.4
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• pp.357-365
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• 2018

The quality of Korean doenjang, which was traditionally made for this study, was monitored for physicochemical properties, antioxidant capacity, and sensory properties at six months intervals for three years. The collected data were comprehensively analyzed using the k-means clustering via principal component analysis (PCA) to determine the optimal intake duration and sensory factors associated with acceptance. Doenjang samples were classified with every year interval based on PCA, and then the classified doenjang samples were further grouped into cluster one, two, and three based on the k-means clustering. In Cluster three, doenjang that was aged for thirty and thirty-six months, respectively, showed high total phenolic content, antioxidant capacity, superoxide dismutase like activity, and 2,2-diphenyl-1-picryl-hydrazyl radical scavenging capacity. Interestingly, along with acceptance, the levels of free amino acids and organic acids were higher in Cluster 3. The sensory factors found to be associated with acceptance included umami taste and brown color. In conclusion, this study proposes the intake of doenjang aged for thirty months based on its antioxidant activity and sensory properties although doenjang is usually ready after twelve months of aging.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.737-746
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• 2020

In this study, we developed vinegar depending on the quantity consumed and type of peeled and unpeeled roots of Platycodon grandiflorum (PG) using Acetobacter pasteurianus A11-2, analyzed vinegar samples using colorimeter and HPLC for 15 days to assess the characteristics on quality, and evaluated their antioxidant activity using 1,1-diphenyl-2-picry1 hydrazy1 (DPPH) and 2.2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activities. The major result in PG vinegar was the high acidity of 6.39~6.74% and alcohol was totally converted on the 15th day of fermentation. When we fermented vinegar from peeled roots of 8% PG with a starter culture, we observed high contents of acetic acid, platycodin D, and total polyphenol and high antioxidant activity. Moreover, the vinegar fermented using 8% peeled roots of PG had the high intensity on umami and sour taste and low salty, bitter, and astringent tastes. Consequently, we could develop the PG vinegar with quality and functional characteristics from 8% peeled roots and A. pasteurianus A11-2.

• Journal of Microbiology and Biotechnology
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• v.31 no.2
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• pp.298-303
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• 2021

Comparative genomic analysis was performed on eight species of lactic acid bacteria (LAB)-Lactococcus (L.) lactis, Lactobacillus (Lb.) plantarum, Lb. casei, Lb. brevis, Leuconostoc (Leu.) mesenteroides, Lb. fermentum, Lb. buchneri, and Lb. curvatus-to assess their glutamic acid production pathways. Glutamic acid is important for umami taste in foods. The only genes for glutamic acid production identified in the eight LAB were for conversion from glutamine in L. lactis and Leu. mesenteroides, and from glucose via citrate in L. lactis. Thus, L. lactis was considered to be potentially the best of the species for glutamic acid production. By biochemical analyses, L. lactis HY7803 was selected for glutamic acid production from among 17 L. lactis strains. Strain HY7803 produced 83.16 pmol/μl glutamic acid from glucose, and exogenous supplementation of citrate increased this to 108.42 pmol/μl. Including glutamic acid, strain HY7803 produced more of 10 free amino acids than L. lactis reference strains IL1403 and ATCC 7962 in the presence of exogenous citrate. The differences in the amino acid profiles of the strains were illuminated by principal component analysis. Our results indicate that L. lactis HY7803 may be a good starter strain for glutamic acid production.

• The Korean Journal of Food And Nutrition
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• v.35 no.2
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• pp.106-115
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• 2022

The purpose of this study was to examine the quality characteristics of byeolmijang prepared several roasted whole grain powders (oat, brown rice, black soybean, corn) for eight weeks. As the fermentation progressed, the pH decreased from 6.10~6.12 to 4.48~4.92 and the total acidity increased dramatically from 0.41~0.48% to 1.67~2.24%. There were no differences in the moisture content. The content of reducing sugar decreased, in particular, brown rice sample(C) decreased significantly than the other samples during fermentation. In color, L and b-value decreased all samples, whereas a-value showed a tendency to slightly increase. The total cell counts and lactic acid bacteria revealed an increasing tendency during fermentation. In case of the amino-type nitrogen contents, it increased significantly during the fermentation period, especially control sample (A) showed the highest content significantly. The total polyphenol of all samples increased in the fermentation period. ABTS and DPPH radical scavenging activities also increased, especially corn sample (E) had the highest levels. In by electronic tongue analysis, corn sample (E) revealed higher umami and sourness than the control. So, by adding roasted corn powder, it can enhance function and taste of byeolmijang.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.56 no.4
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• pp.484-493
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• 2023

This study was conducted to investigate the sensory and nutritional properties of vegetable rice porridge made with Israeli carp (VRP-IC), and to compare it with commercial vegetable rice porridges (controls). The proximate composition of VRP-IC per 100 g was 82.4 g moisture, 3.9 g protein, 2.6 g lipids, and 0.9 g ash, and had a lower moisture content than that of the controls, but a higher crude protein, crude lipid, and ash content. In terms of taste, VRP-IC was higher in umami and sourness, but lower in saltiness, sweetness, and bitterness. The viscosity and hardness of VRP-IC were 13,117 mPa·s and 2,258 N/m², respectively. The total amino acid content of VRP-IC was 3,537.2 mg/100 g, with the maor amino acids being aspartic acid and glutamic acid. The mineral contents of VRP-IC per 100 g were as follows: 114 mg calcium, 70.3 mg phosphorus, 79.1 mg potassium, and 0.23 mg iron. These were all higher than those of the controls. The major fatty acids of VRP-IC were 16:0, 18:1n-9, and 18:2n-6, which were identical to those of the controls. The digestibility of VRP-IC was 86.4%, which was similar to those of the controls.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.570-585
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• 2024

This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20℃ and 25℃. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausages were utilized. The CIE a^* tended to increase in all treatments as the aging period increased. At 6 weeks of aging, DFD25 showed a significantly higher CIE a^* value than other treatments. The shear force tended to increase in all treatments as the aging period increased. At 6 weeks of aging, among the treatments aged at 25℃, DFD25 showed a low tendency to shear force. The PC1 of the electronic nose was 42.872%. At 25℃, the hexane content was higher and levels of ethanol, propan-2-one, 2,4,5-trimethylthiazole, and limonene were lower than that at 20℃. DFD25 showed significantly higher hexane content and significantly lower limonene content than other treatments. The PC1 of the electronic tongue was 84.529%. All treatments, except for the C starter, exhibited higher salt and lower sour levels at 25℃ compared to 20℃ when the same starter was used. The DFD25 showed the lowest sour taste and a higher tendency of umami than the other treatments. Sensory evaluation revealed that DFD25 had significantly higher scores for texture than C25, whereas no significant differences were observed in other aspects. Therefore, the used starters are considered suitable for aging at 25℃; among them, the DFD starter demonstrates superior qualities and enhanced commercial potential compared to the control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.335-342
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• 2017

In this study, we investigated the physicochemical quality characteristics and antioxidant activities of water extracts ($20^{\circ}C$ and $95^{\circ}C$) against different parts (leaf and petiole) from Wasabia japonica (wasabi). Water extracts were divided into six types of wasabi powders: leaf hot air dried (LD), petiole hot air dried (PD), whole (leaf+petiole) hot air dried (WD), leaf steamed and hot air dried (LSD), petiole steamed and hot air dried (PSD), and whole steamed and hot air dried (WSD). Turbidity was higher in wasabi $20^{\circ}C$ water extracts than in $95^{\circ}C$ hot water extracts. Browning degree was higher in wasabi leaf extracts than in petiole extracts. The pH of hot water extraction was lower than that of room temperature extraction. Wasabi extracts did not show much difference in Hunter's color values according to extraction temperature, expected that b value of yellowness was significantly higher in leaf extracts than in petiole extracts. Carbazole pectin contents of leaf extracts were significantly higher than in petiole extracts, however water soluble pectin was higher in petiole extracts. The total polyphenol contents of LD20 and LD95 were 1,561.43 mg gallic acid equivalent (GAE)/100 g and 1,163.02 mg GAE/100 g, respectively, and total polyphenols decreased during hot water extraction. Extracts from different parts of wasabi showed a significant difference in total flavonoid contents. Total flavonoid contents of LD20, LD95, PD20, and PD95 were 554.44 mg/100 g, 396.65 mg/100 g, 55.42 mg/100 g, and 47.68 mg/100 g, respectively. In the sensory evaluation, LD95 extract showed significantly higher values than other samples in terms of color, flavor, taste, mouth feeling, and overall acceptability. In the analysis of sourness, saltiness, umami, sweetness, and bitterness taste by an electronic tongue, the sourness values of LD20 and PSD95, saltiness values of WSD20 and WSD95, and umami values of PD20 and PD95 were significantly higher than other extracts. The results of this study suggest that wasabi leaf and petiole extracts enhance qualities and antioxidant activities when used different parts together.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.197-213
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• 2002

In order to establish the processing condition of rapid- and low salt-fermented liquefaction of anchovy (Engrulis japonica), effect of temperature on crude enzyme activity of anchovy viscera, pretreatment conditions, and the minimum content of adding NaCl were investigated. The minimum limitation of NaCl content for anchovy liquefaction was 10%. Sample A(water adding, heating, adding 10% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 10% NaCl and then fermented at room temperature$(8-29^{\circ}C)$ for 180 days. Sample B(water adding, heating, adding 13% NaCl): chopped whole anchovy adding 20% water and then heating for 9 hrs at $50^{\circ}C$ and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample C(adding 13% NaCl): chopped whole anchovy and then adding 13% NaCl and then fermented at room temperature for 180 days. Sample D(adding 17% NaCl): whole anchovy adding 17% NaCl and then fermented at room temperature for 180 days. The content of free amino acids such as aspartic acid, serine and threonine fluctuated severely according to the pretreatment methods. Possibly they might be recommend quality indices of standardization for salt-fermented liquefaction of anchovy. As for the relation between fermentation period(X) and individual free amino acid(Y), five kinds of free amino acids such as glutamic acid, valine, glycine, lysine, and alanine showed highly significant in their coefficient of determination in most of samples. They might be recommend as quality indices for salt-fermented liquefaction of anchovy during fermentation. The difference of taste between products of the rapid- and low salt-fermented liquefaction and the traditional salt-fermented liquefaction were caused by their composition of the free amino acids ratios, in which were umami, sweet, and bitter taste in the extracts of anchovy during fermentation. The appropriate fermentation period of the sample A was shorten 30 days than the sample B and 60 days than the samples C and 90 days than the sample D in the processing of anchovy.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.259-264
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• 2002

In order to develope nutritional and flavoring intermediate products, the optimal processing conditions for two stage enzyme hydrolysate (TSEH) from low-utilized conger eel scrap such as head and intestine were investigated. The optimal processing conditions for TSEH were revealed in temperature at $55^{\circ}C$ 3$\~$4 hours digestion with alcalase at the 1st stage, and 4 hours at $45{\~}50^{\circ}C$ digestion with neutrase at the 2nd stage. Among water extract, steam extract and enzyme hydrolysates of conger eel scrap, the present TSEH was superior to other extracts in terms of yield ana organoleptic taste such as harmonic umami and inhibition of fishy and greasy taste formation. From the results of chemical experiments and sensory evaluation, we may conclude that TSEH of conger eel scrap could be utilized as the flavoring intermediate materials for the fisheries products such as flavoring sauces, drinkable beverage and instant food materials.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.75-85
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• 2014

This study prepared steamed egg salted with different ratios of salt and saeu jeot, and examined the effects of the saeu jeot content on the quality characteristics of steamed egg through the analysis of moisture content, color, pH, texture profiles, and sensory evaluation. Moisture contents of steamed egg samples decreased with increased percentage of saeu jeot. Hunter color values of L(lightness) and b(yellowness) decreased with increasing in the percentage of saeu jeot. Also the pH of samples increased with increased saeu jeot. Texture profile analysis resulted that the hardness, chewiness, and gumminess decreased significantly with the increase of saeu jeot content. As a result of attribute difference test, appearance(yellowness and sleekness) decreased with the increase of saeu jeot. Most characteristics of flavors(roasted nutty smell, fishy smell, roasted nutty taste, saltness, fishy taste, umami) increased with the increase of saeu jeot. The steamed eggs salted with the same proportion of salt and saeu jeot showed the highest overall acceptability. The results are expected to be used in developing steamed egg products and preparing processed egg dishes.