• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.10
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• pp.1555-1564
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• 2014

This study investigated the effects of combined treatment of immersion liquids (adjusted pH 4.5 with Citrus junos concentrate (CL), pH 5.5 with Prunus mume concentrate (PL), or no pH adjustment, pH 6.5, control) and high hydrostatic pressure (HHP, 450 MPa) on shelf-life and quality of mackerel. In this study, we measured changes in viable cell counts, pH level, volatile basic nitrogen, thiobarbituric acid reactive substances, color analysis, volatile organic compounds, and sensory evaluation of mackerel at $4^{\circ}C$ for 20 days. CL/HHP and PL/HHP treatments reduced viable cell counts by 3 log cycles during storage compared to the control. Mackerel treated with CL/HHP and PL/HHP showed significantly lower TBARS and VBN levels as compared to the control. After combined treatment, lightness and whiteness increased but redness decreased. VOCs tests showed that contents of alcohol, acid, and ketones in mackerel fillet treated with CL/HHP and PL/HHP were relatively reduced. Especially, CL/HHP and PL/HHP suppressed production of sulfur. In the sensory evaluation, aroma, taste, salinity, hardness, and springiness of mackerel treated with combined HHP showed higher scores than the control. These results suggest that immersion liquids and HHP treatments may increase shelf-life of mackerel and maintain quality during storage at $4^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1438-1446
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• 2016

The objectives of this study were to investigate the effects of superheated steam (SHS) treatment on the physicochemical and microbial properties of garlic. The garlic was treated by SHS at temperatures of 100, 150, 200, 250, 300, and $350^{\circ}C$ for 60 s. The moisture content of raw garlic was lower than that of SHS-treated garlic. The total thiosulfinate and pyruvate contents were dramatically reduced by SHS treatments. The antioxidant activities of garlic measured by ferric reducing/antioxidant power, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging assay, and total phenolics content decreased by SHS. The major volatile sulfur compounds of garlic such as diallyl disulfide, allicin, allyl sulfide, diallyl sulfide, and diallyl trisulfide were significantly reduced by SHS. The antimicrobial effects of raw garlic were stronger than those of SHS-treated garlic against three strains of bacteria, including Staphylococcus aureus, Escherichia coli, and Bacillus cereus. However, total aerobic bacteria in garlic were dramatically reduced by SHS from 8.6 to 2.9 log CFU/g. The results from the sensory evaluation show that SHS treatment of garlic above $200^{\circ}C$ provides better acceptably due to reduction of off-flavor and pungency of garlic. These results suggest that superheated steam treatment can used as an efficient process for reducing garlic off-flavor and pungency.

• Journal of Ginseng Research
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• v.33 no.4
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• pp.367-377
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• 2009

Halitosis is a generally accepted marker of diseases in the oral cavity and of systemic and gastrointestinal disorders. Based on these authors' previous findings (that (1) there is a close association between H. pylori infection and halitosis; (2) Korea red ginseng may suppress the colonization of H. pylori, fight H. pylori-induced cytotoxicity, and impose significant anti-inflammatory actions in patients with chronic gastritis; and (3) H. pylori infection is linked with the generation of significant levels of volatile sulfur compounds (VSCs), and the levels of VSCs correlate significantly with H. pylori-associated mucosal damages), in the current study, the authors documented the molecular mechanisms of Korea red ginseng's efficacy in ameliorating halitosis. When the RAW 264.7 cells were treated with the $H_2S$ releasing compound NaHS, the mRNA expression of cystathionine ${\gamma}$-lyase (CSE), IL-6, COX-2, and iNOS were more significantly induced compared with the vehicle-treated group. The cytoskeletal components of ezrin's and moesin's mRNA expressions were elevated by NaHS treatment accompanied by the activation of MAPK, p38, and ERK. Korea red ginseng pretreatment reduced both the NaHS-induced CSE expression and the proinflammatory genes (e.g., IL-6, COX-2, and iNOS) in a concentration-dependent manner. The ERM expression and the phosphorylation of p38 were also significantly reduced by Korea-red-ginseng pretreatment. Overall, Korea red ginseng pretreatment imposed significant anti-inflammatory effects through the downregulation of the NaHS-triggered proinflammatory gene expression, CSE, and ERM mRNA expression. Korea red ginseng could thus be said to be a key remedy of halitosis and to be effective in relieving gastric inflammation.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.500-506
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• 1994

For comparison of beef quality, four kinds of beef (Korean native cattle beef, dairy cattle beef, imported beef, cross-bred beef) were investigated through tenderness, juiciness and flavor related components measurement and organoleptic tests. Flavor related chemical components such as NPN, IMP, free fatty acid and free amino acids were analyzed, water holding capacity, contents of hydroxyproline and intramuscular fat were measured for evaluation of beef tenderness. Instron was also used for measuring beef tenderness as an objective method. Triangle test and descriptive analysis test were conducted for comparison and evaluation of preference of various beef samples. In hardness analysis using Instron, imported and cross-bred beefs had higher value than that of Korean native cattle or dairy cattle beef. Water holding capacity and pH of Korean cattle beef was higher than that of others. The intramuscular fat content of Korean cattle beef was highest, so it was expected juicier than other beef. In flavor related compound analysis, NPN content of Korean native cattle beef was the lowest, which shows it spent the least time among sample meats after slaughter. IMP, hypoxantine and inosine were most abundant in Korean native cattle beef. In free amino acids analysis showed that the proportion of basic acid and aromatic acid content of Korean native cattle beef was highest, whereas that of sulfur containing amino acid of imported beef was highest. TBA value of Korean native cattle beef was the lowest, and analysis of fatty acid composition revealed that the proportion of unsaturated fatty acid of Korean native cattle beef was higher than imported and dairy cattle beef, but similar to cross-bred beef. Organoleptic test was performed by triangle test and descriptive analysis. In triangle test, most panelist could distinguish Korea native cattle beef from imported beef and cross-bred beef, imported beef from cross-bred beef. In descriptive analysis which relys on subjective standards of panelists, there was no difference among beef in aroma, flavor and tenderness except juiciness. Even though contents of non volatile flavor compounds in Korean native cattle beef were higher than those of other beef samples, there were no significant differences in subjective panel test. The results showed that Korean consumers do not have common standards for beef quality evaluation.

• Journal of Dental Rehabilitation and Applied Science
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• v.38 no.1
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• pp.1-8
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• 2022

Purpose: The purpose of this study was to evaluate the effects of mouthwash containing sodium chloride on dental plaque, gingival inflammation index, and bad breath through clinical trials. Materials and Methods: This trial was designed as 12 weeks and subjects were instructed to put an appropriate amount of the provided standard detergent on a toothbrush and brush their teeth 3 times a day. They were instructed to gargle a mouthwash provided to each group after brushiung. Efficacy was evaluated by performing gingival and periodontal-related index tests, dental plaque changes, and bad breath tests a total of 5 times. All data were statistically analyzed using 2-sample t-test, paired t-test to compare between groups at 95% significance level using IBM SPSS Statistics 24.0. Results: As a result of the PMA index measurement, the gingivitis improvement effect rate of the experimental group compared to the control group was 107.63% after 8 weeks and 73.08% after 12 weeks. As a result of the PHP index measurement, the plaque improvement effect rate of the experimental group compared to the control group was 79.37% after 8 weeks and 74.06% after 12 weeks. As a result of measuring volatile sulfur compounds using Oral Chroma, the effectiveness of improvement in bad breath in the experimental group was 65.06% after 8 weeks and 99.33% after 12 weeks, compared to the control group. Conclusion: As a result of this study, it was confirmed that effective gingivitis alleviation, plaque removal effect and bad breath removal effect can be expected when a mouthwash containing sodium chloride, green tea extract, and sodium monofluorophosphate is used.