• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.2
• /
• pp.392-398
• /
• 2004

The application of Dongchimi added with Wasabi for the improvement of quality was scientifically explored by reviewing the optimum level and its effect on the physicochemical property of product of fermentation. The final weight percentage of Wasabi in Dongchimi was adjusted to 0, 3, 5, 7 and 9%, per radish, each respectively. Following the fermentation of Dongchimi, the 7% treatment contained the highest pH and the lowest total acidity. The total vitamin C and reducing sugar content increased initially to the certain time of fermentation depending on the level of Wasabi, and the 7% treatment decreased later. The optimum levels of Wasabi in Dongchimi obtained through experiments were 5% and 7% per added radish weight, preferably 7% for fermentation-retarding effect of the product.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.8
• /
• pp.1057-1063
• /
• 2006

The Dongchimi added with Wasabi (Wasabia japonica Matsum) for the improvement of quality was scientifically explored by reviewing the optimum level and its effect on the microbiological and sensory characteristics of product fermentation. The final weight percentage of Wasabi in Dongchimi was adjusted to 0, 3, 5, 7 and 9%, per radish, respectively. Microbiological and sensory characteristics were determined during fermentation at $10^{\circ}C$ for 55 days. The viable cell counts of total and lactic acid bacteria had increased to their maximum values during fermentation until they began to drop at the later stage. Here, the 7% treatment showed a distinctive low and high numbers of total cells and lactic acid bacteria, respectively, during the later stage of fermentation. As for the sensory evaluation results of the fermented Donchimi with Wasabi, the 7% treatment was most favored for the color, the smell, the sour taste, the hot taste, the carbonated taste, the texture, and the overall acceptability of the products. The optimum levels of Wasabi in Dongchimi were estimated between 5 and 7% per added radish weight, and the 7% level was more preferred when the fermentation-retarding effect of the product was considered.

• Journal of Aquaculture
• /
• v.16 no.4
• /
• pp.210-215
• /
• 2003

When fed on one of the six isonitrogenous (45%) and isolipic (8%) feed containing 5 or 10% Undaria, 2% wasabi leaf, 2% wasabi stem and 0.5% herb (Obosan) for a period of 8 weeks, 95-98% juvenile flounder survived. Growth, feed efficiency and condition factor of the flounder fed on diet containing 0.5% herb were significantly (p<0.05) higher than those fed on diet supplemented with 10% Undaria. There was no significant (p>0.05) differences in moisture, crude protein, lipid and ash of the flounder receiving the different diets. The flounder fed on diet supplemented with 10% Undaria had the highest moisture but the lowest lipid in liver. Hematological parameters such as red blood cell, hematocrit and hemoglobin and serum constituents such as glucose, total cholesterol and glutamic-oxaloacetic transaminase of the flounder fed on the diets varied but no specific trend became apparent. Lysozyme activity in the serum of the flounder fed on diet supplemented with 5% Undaria and the herb, as well as nitroblue tetrazolium (NBT) reduction of macrophage in the head kidney of the flounder fed on diet containing the herb and 2% wasabi stem were significantly (p<0.05) higher than those receiving control diet. Briefly, the herb supplementation promoted growth and that of Undaria and wasabi stem enhanced non-specific immune response.

• Proceedings of the Korean Aquaculture Society Conference
• /
• 2003.10a
• /
• pp.74-75
• /
• 2003

This study was conducted to investigate the effects of several additives(macroalgae, wasabi, and herb) in formulated diets on the growth, body composition, blood chemistry and non-specific immune response of juvenile flounder. Three replicates of juveniles (average weight 8.4 g) in flow-through aquarium system were fed one of six isonitrogenous (45%) and isolipidic (8%) diets containing 5 and 10% Undaria powder, 2% wasabi leaf, 2% wasabi stem, and 0.5% herb (Obosan) for 8 weeks. Survival was not affected by the different dietary additives (P>0.05). The highest weight gain and feed efficiency offish fed the diet containing 0.5% herb were significantly higher than those of fish fed the diets containing 10% Undaria powder (P<0.05). No significant differences were found in contents of moisture, crude protein, lipid and ash of whole body (P>0.05). Fish fed the diet containing 10% Undaria powder showed the highest moisture and the lowest crude lipid contents in the liver. Although hematological parameters (red blood cell, hematocrit and hemoglobin) and serum constituents (glucose, total cholesterol and glutamic-oxaloacetic transaminase) contents of fish varied between treatments, no specific trend was observed throughout feeding periods. Lysozyme activity in the serum and nitroblue tetrazolium reduction of macrophage in the head kidney from fish fed the diets containing herb was significantly higher than those of fish fed the control diet. The results of this study suggest that herb as an additive in this formulated diet may improve growth and non-specific immune response of juvenile flounder.

• Korean Journal of Plant Resources
• /
• v.16 no.1
• /
• pp.82-88
• /
• 2003

Genomic RNA sequence of a tobamovirus infecting Eutrema wasabi plant(TMV-W) was determined. The RNA is composed 6,298 nucleotide and contains four OREs encoding the protein of 180KD(OREI), 130KD(ORE2),30KD(ORF3) and 18KD(coat protein, ORF4). ORE4, ORF 3, ORF 2 and ORF 1 are overlaped by 130, 20 and 40 nucleotides, and the overapping region can be folded into a stable hairpin styucture. This includes the 3'non-coding region of 238 nucleotides, coat protein gene(537 nucleotides,179 amino acid), 30KD movement protein gene(825 nucleotides, 275 amino acid), 13(IKD protein gene(1,896 nucleotides, 632 amino acid) and 180KD protein gene(2,958 nucleotides, 986 amino acid). The genomic RNA sequence was compared with homologous regions of eleven other tobamoviruses. TMV-WTE was similar to TMV-WSF(98.6%) in nucleotide sequence.

• Korean Journal of Medicinal Crop Science
• /
• v.12 no.6
• /
• pp.473-477
• /
• 2004

Wasabis (Wasabia japonica Matsum.) have been used as a spice with its petioles and rhizomes, but the production of its rhizomes in upland cultivation was very difficult for the severe damage of rotting disease during summer season. This experiment was carried out to increase the yield of marketable rhizome in wasabi when cultured in upland. Seedlings were raised in sub-alpine area for 7 and 12 months and then transplanted to experimental area on Sept. 20 and the yield was investigated on May 12 of the next year. The marketable rhizome(above 40g/plant) was produced in seedlings raised for 7 months. Production rate of marketable rhizome was 13.3% and total yield was 72.9 kg/10a. The content of allylisothiocyanate in rhizome of upland wasabi was 0.777 mg/g and its content was equal to wasabi cultured in water condition for 18 months. These results suggested that the upland cultivation of wasabi seedlings raised in sub-alpine area for 7 months was possible to product marketable rhizome.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.50 no.spc1
• /
• pp.196-199
• /
• 2005

This study was conducted to find out the effect of quality of water for wasabi growth by the relationship of quality of water and plant growth. In dissolved contents of water, water of lime area was higher than basalt area at $NO_3$, Cl, Ca, and Mg. In the change soil hardness and water temperature, basalt area was lower than lime one, during wasabi cultivation. Growth characteristics and yield were higher in basalt area than lime one. The weight of rhizome in basalt and lime was 585 kg/10a, 4183kg/10a, respectively.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.42 no.3
• /
• pp.281-285
• /
• 1997

Essential oil extracted by solvent, n-pantane and diethyl ether for 2 hours was 0.1∼0.5％ in Wasabia japonica Mastum. and it was showed the highest content in root and the lowest content in petiole. Allylisothiocyanate detected by gas chromatography contained in all of the plant part in wasabi. Its content in rhizome was 0.687∼1.339mg /g FW showing the highest content in rhizome. Allylisothiocyanate content was varied from culture site, variety and position of rhizome in wasabi.

• Journal of fish pathology
• /
• v.34 no.2
• /
• pp.249-253
• /
• 2021

Anisakiasis is a well-known zoonosis caused by ingestion of raw or thermally undercooked seafood product contaminated with live Anisakis nematode third stage larvae (L3). Several traditional processing techniques have been used to kill or remove the Anisakis larvae worldwide, but thermal processing or deep freezing are the most effective treatments to kill the Anisakis larvae. In this study, we investigated the survival of Anisakis larvae in several condiments (soy bean sauce, wasabi, vinegar, red pepper paste) commonly consumed when eating raw fish in Korea. We also examined several different media (NaCl solution, absolute alcohol, soju) to investigate their larvicidal effect. When directly exposed to various condiments, the most effective larvicidal effect was observed in the mixture of wasabi and soy bean sauce. When exposed to different NaCl solutions, the larvicidal ability became more effective as the concentration increased, but did not show 100% killing effect. In soju, the L3 were killed under less than 4 hr. We observed the larvicidal effects of several condiments in this study, but these results are thought to be carefully interpreted for actual use because all the condiments in this study showed the effect in hours and in general, the L3 are exposed to these condiments only for seconds before ingested in real situation.

• Journal of Food Hygiene and Safety
• /
• v.31 no.6
• /
• pp.426-431
• /
• 2016

To compare the quality characteristics of commercial wasabi paste products, the physicochemical and microbial characteristics of 6 samples were analyzed. In addition, the contents of allyl isothiocyanate, which show unique flavor and antimicrobial activity in wasabi paste products, were compared. pH of commercial 6 wasabi products were ranged from $4.12{\pm}0.01$ to $4.90{\pm}0.01$, and titratable acidities of products distributed at cold temperature (CW) were higher $0.60{\pm}0.00{\sim}0.77{\pm}0.02%$ than those of products distributed at room temperature (RW). Salinities of RW were higher ($4.27{\pm}0.06{\sim}7.53{\pm}0.12%$) than those of CW ($2.20{\pm}0.00{\sim}3.60{\pm}0.10%$). Soluble solid and sorbitol contents of RW were higher ($33.00{\pm}1.00{\sim}44.67{\pm}2.08^{\circ}Brix$, $378.90{\pm}63.79{\sim}724.37{\pm}7.85mg%$) than those of CW ($22.00{\pm}1.73{\sim}27.00{\pm}1.00^{\circ}Brix$, $27.67{\pm}9.92{\sim}175.31{\pm}10.56mg%$), respectively. The viable cell counts of samples were $ND{\sim}3.65{\pm}0.23 log\;CFU/g$ without distribution method and packaging type, and yeasts and molds were not detected in 6 wasabi products. Allyl isothiocyanate contents of RW were higher ($53.35{\pm}0.08{\sim}159.76{\pm}0.81mg%$) than those of CW ($24.07{\pm}7.69{\sim}48.19{\pm}0.15mg%$).