• Title, Summary, Keyword: glasswort

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Quality Characteristics of Low-sodium Oiji (Traditional Korean Cucumber Pickles) based on Addition of Glasswort Powder (함초 분말 첨가에 따른 저나트륨 오이지의 품질특성)

  • Kim, Gumjung;Yang, Jiwon;Lee, Kyunghee
    • Journal of the Korean Society of Food Culture
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    • v.34 no.5
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    • pp.620-628
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    • 2019
  • To investigate Oiji (traditional Korean cucumber pickles) with reduced sodium content based on the use of saline foods as a salt substitute, Oiji was prepared using glasswort powder (Salicornia herbacea L.), and its physicochemical properties and sensory evaluation were examined. The moisture content of Oiji was shown to be higher in those to which glasswort powder had been added compared to the control without addition of glasswort powder, and Oiji with 40% glasswort powder substitute showed the highest pH and lowest acidity, resulting in slow progression of fermentation. The salinity of Oiji among those containing glasswort powder substitute was significantly higher with increasing level of glasswort powder. The sodium content of Oiji was significantly reduced as addition of glasswort powder increased. The L value of Oiji decreased with increased addition of glasswort powder, whereas the a value was highest in the control. The hardness of Oiji was higher in the control than in Oiji containing glasswort powder. Taste acceptance was highest for Oiji with 20% glasswort powder substitute, whereas acceptance of appearance was higher for Oiji with 10% glasswort powder substitute. Flavor and texture acceptance was higher for the control. In the attribute difference test, significant differences were found in brownness, off-flavor, salty taste, and sourness. Based on the findings, 10-20% substitution of salt with glasswort powder did not significantly lower overall acceptance compared to the control while salinity of Oiji was maintained. Therefore, the potential production of low-sodium Oiji has been verified.

Effects of Red and Green Glassworts (Salicornia herbacea L.) on Physicochemical and Textural Properties of Reduced-salt Cooked Sausages

  • Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;Yeo, In-Jun;Jeong, Tae-Jun;Choi, Yun-Sang;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.34 no.3
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    • pp.378-386
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    • 2014
  • This study was conducted to determine the effects of red and green glasswort on the physicochemical and textural properties of reduced-salt cooked sausages. The control was formulated with 1.5% NaCl; then, three reduced-salt treatments were prepared, with 0.75% NaCl (RS), 0.75% NaCl+1.0% red glasswort (RSR) and 0.75% NaCl+1.0% green glasswort (RSG), respectively. The addition of glasswort within the added amount of 1% had no influence on the pH value of the reduced-salt cooked sausages, regardless of the glasswort type. In terms of color, RSG treatment conveyed a higher hue angle value than the RSR treatment (p<0.05). Increases in the protein solubility (total and myofibrillar proteins) and apparent viscosity of reduced-salt meat batter that were due to the addition of glasswort were observed; however, there were no differences according to the type of glasswort (p>0.05). Furthermore, the addition of glasswort, regardless of its type, resulted in decreased cooking loss, and increased emulsion stability. As a result, reduced-salt cooked sausages formulated with either red or green glasswort demonstrated similar textural properties to those of the control. In conclusion, the type of glasswort within an added amount of 1% had no influence on the physicochemical and textural properties of reduced-salt cooked sausages, except for the color characteristics. In terms of color alteration by the addition of glasswort, the red glasswort, which in comparison with the green glasswort could minimize the color changes of reduced-salt cooked sausages, might be an effective source for manufacturing meat products.

Development of Kanjang (Traditional Korean Soy Sauce) Supplemented with Glasswort (Salicornia herbacea L.)

  • Kim, Joon-Kuk;Jeon, Bo-Young;Park, Doo-Hyun
    • Preventive Nutrition and Food Science
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    • v.16 no.2
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    • pp.165-173
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    • 2011
  • Five types of meju were prepared from 100% defatted soybean (DFSG0), a mixture of 90% DFS and 10% glasswort (DFSG1), a mixture of 80% DFS and 20% glasswort (DFSG2), a mixture of 70% DFS and 30% glasswort (DFSG3), and a mixture of 60% DFS and 40% glasswort (DFSG4). Five types of kanjang were separately prepared from the 5 types of meju by ripening in brine for 6 months. The contents of certain minerals (Mg, Ca, Fe, Mn, and Zn), organic acids (citric acid, malic acid) and the antioxidative effects in the kanjang were increased in proportion to the glasswort content in the meju. However, the free amino acid contents in the kanjang were reduced in proportion to the glasswort content in the meju. DFSG1- and DFSG2-kanjang did not show distinct differences from DFSG0-kanjang based on aroma, flavor, and taste that were compared simply by panel tests. The bacterial and fungal community in the fermented meju and kanjang was not affected by the addition of glasswort to the meju-making process. Bacteria belonging to the Lactobacillus and Bacillus genera and the Lactobacillus family predominated, and yeasts belonging to the Saccharomyces genus and fungi belonging to the Aspergillus genus predominated in the fermented meju and kanjang. In conclusion, the glasswort was a supplement that nutritionally improved the kanjang (except for free amino acid contents) but didn't influence the growth of microorganisms that are responsible for the fermentation of meju and kanjang.

Antioxidative Effect of Glasswort(Salocornia herbacea L.) on the Lipid Oxidation of Pork (돈육 지방에 미치는 함초(Saiicoma herbacea L.)의 항산화 효과)

  • 한승관;김선민;표병식
    • Food Science of Animal Resources
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    • v.23 no.1
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    • pp.46-49
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    • 2003
  • Classwort (Salicornia herbacea L.), a halophyte, is a potential functional food resource in Korea. This study was conducted to determine the antioxidant activity of glasswort, as a functional food material, on the lipid oxidation of pork. To compare antioxidant effect of different parts of glasswort, samples such as dried ground leaves, stems, and roots of glasswort were prepared. The antioxidant activity was determined by the TBARS(Thiobarbituric Acid Reactive Substances) method. Freeze-dried leaves of glasswort at 0 day of storage had the lowest TBARS values, suggesting the highest antioxidant effect. But the antioxidative effect of freeze-dried leaves of glasswort was less than that of BHT. At 7 days after storage, however, the values were not different from oven-dried leaves. The oven-dried leaves at 14 days after storing should highest antioxidative activity. In conclusion, antioxidative effect of glasswort was apparently exhibited through measurement of TBARS. Antioxidative effect from ground leaf sample of glasswort harvested in coastal region was the highest, followed by root and stem samples. Glasswort had twice as high antioxidative effect as sea salt and bamboo salt.

Effect of Slander Glasswort Extract Yogurt on Quality during Storage (함초 추출물 첨가가 요구르트 저장 중의 품질 특성에 미치는 영향)

  • Cho, Young-Sim;Kim, Soon-Im;Han, Young-Sil
    • Korean journal of food and cookery science
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    • v.24 no.2
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    • pp.212-221
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    • 2008
  • This study was performed in an effort to create a functional and stable yogurt product containing slander glasswort extract. The extract was added to milk at concentrations of 0.25, 0.5, and 1.0% (w/v), which was then fermented with lactic acid bacteria (Lactobacillus bulgaricus and Streptococcus thermophilus) at $42^{\circ}C$ for 6 hr. During a period of 15 days of storage, the quality characteristics of the yogurt samples were evaluated in terms of acid production (pH and titratable acidity), levels of lactic acid bacteria, color values, viscosity, and sensory characteristics. There were no significant differences in pH during the storage period; however, the control yogurt presented the highest pH value. The 1.0% slander glasswort yogurt had the highest titratable acidity; but again, there were no significant differences among the yogurts. The 1.0% slander glasswort yogurt also had the highest level of lactic acid bacteria, and both the control and slander glasswort-containing yogurts had increasing levels of lactic acid bacteria over the storage period. The 1.0% slander glasswort yogurt had the lowest L-value and highest a- and b-values. And the slander glasswort yogurts presented lower viscosity values than the control. In sensory evaluations, the 0.25% slander glasswort yogurt scored higher than the other groups for color, flavor, viscosity, sweetness, sourness, and overall palatability. The final sensory results indicated that the 0.25% slander glasswort yogurt was superior.

Effects of Glasswort (Salicornia herbacea L.) Hydrates on Quality Characteristics of Reduced-salt, Reduced-fat Frankfurters

  • Lim, Yun-Bin;Kim, Hyun-Wook;Hwang, Ko-Eun;Song, Dong-Heon;Kim, Yong-Jae;Ham, Youn-Kyung;Jang, Sung-Jin;Lee, Choong-Hee;He, Fu-Yi;Choi, Yun-Sang;Kim, Cheon-Jei
    • Food Science of Animal Resources
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    • v.35 no.6
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    • pp.783-792
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    • 2015
  • Abstract This study evaluated the effects of adding glasswort hydrate containing non-meat ingredient (GM, carboxy methyl cellulose; GC, carrageenan; GI, isolated soy protein; GS, sodium caseinate) on the quality characteristics of reduced-salt, reduced-fat frankfurters. The pH and color evaluation showed significant differences, depending on the type of glasswort hydrate added (p<0.05). In the raw batters and cooked frankfurters, the addition of glasswort hydrate decreased the redness and increased the yellowness in comparison with frankfurters without glasswort hydrate. The reduction in salt and fat content significantly increased cooking loss and decreased hardness, tenderness and juiciness (p<0.05). Glasswort hydrate containing non-meat ingredient improved cooking loss, water holding capacity, emulsion stability, hardness, and viscosity of reduced-salt, reduced-fat frankfurters. The GM treatment had the highest myofibiliar protein solubility among all treatments, which was associated with emulsion stability and viscosity. The GC treatment had higher values for all texture parameters than the control. In the sensory evaluation, the addition of glasswort hydrate with non-meat ingredient improved tenderness and juiciness of reduced-salt, reduced-fat frankfurters. GM, GC, and GI treatments improved not only the physicochemical properties but also the sensory characteristics of reduced-salt, reduced-fat frankfurters. The results indicated that the use of glasswort hydrate containing non-meat ingredient was improved the quality characteristics of reduced-salt, reduced-fat frankfurters.

Antioxidant Effect of Fermented Salicornia herbacea L. Liquid with EM (Effective Microorganism) on Pork (돼지고기에 대한 EM(Effective Microorganism) 함초 발효액의 항산화 효과)

  • Han Seung-Kwan
    • Food Science of Animal Resources
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    • v.24 no.3
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    • pp.298-302
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    • 2004
  • The study was conducted to determine the antioxidant activity of EM (Effective Microorganism) fermented glasswort liquid for utilizing as a functional food material. Glasswort leaves by freezing-dried were showed the highest 20.19% contents, it was 20% salt contents of cooked salts. To compare antioxidant effects of glasswort plant parts (dried ground leaves, stems, and roots of glasswort) were exploited for investigation of antioxidant activity. Antioxidant activity for the samples was investigated by TBA (Thiobarbituric acid reactive method). EM fermented glasswort liquid from coastal region, the highest antioxidative activity showed in the oven-dried leaves at 14 days after storage. It was showed antioxidant effect more than 5.3 times than control. In conclusion, antioxidative effect of glasswort was apparently exhibited through measurement of TBARS (Thiobarbituric acid reactive substances).

Antioxidative Effect of Salicornia herbacea L. Grown in Closed Sea Beach (폐염전에서 채취한 함초(Salicornia herbacea L.)의 항산화 효과)

  • 한승관;김선민
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.32 no.2
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    • pp.207-210
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    • 2003
  • This study was designed to investigate the antioxidative effect of glasswort (Salicornia herbacea L.) grown in closed sea beach. To compare antioxidant effects of glasswort plant parts, dried ground leaves, stems, and roots of glasswort were exploited for investigation of antioxidant activity Antioxidant activity for the samples was investigated by Rancimat and TBA method. The oxidative stability determined by the Rancimat technique showed a variation in antioxidative index (AL) between the different plant parts, ranging from 1.0 to 3.6. Oxidative stability from ground stem sample of glasswort harvested in the closed sea beach was the highest, and followed by leaf and root. Stem had higher oxidative stability than ascorbic acid. Antioxidatiue effects of glasswort were increased in dose-dependent manners, and antioxidant activity by addition of glasswort with same amount to 4% oil was similar to the activity of ascorbic acid. Specially, 8~10% glasswort addition to oil showed similar antioxidative effect to 1% $\alpha$-tocopherol.

Studies on Pharmacological effects of Glasswort (Salicornia herbacea L.) (퉁퉁마디의 약리효과에 관한 연구)

  • Jo, Yeong-Cheol;Ahn, Jong-Hun;Chon, Song-Mi;Lee, Kyeong-Sig;Bae, Tae-Jin;Kang, Dong-Soo
    • Korean Journal of Medicinal Crop Science
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    • v.10 no.2
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    • pp.93-99
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    • 2002
  • This study was designed to investigate the pharmacological effects of glasswort. SD rats drunk experimental water (added to glass wort extracts) for 4 weeks. Weight gain resulted in reduced by administration of glasswort extracts compared with control group(p < 0.05). Total protein and albumin contents in serum of SD rats for 4 weeks did not show significantly difference by administration of glasswort extracts compared with control group. GOT was $126.7{\sim}134.1\;U/L$ and GPT was $41.1{\sim}46.7\;U/L$ by administration of glasswort extracts in SD rats for 4 weeks. Total and LDL cholesterol contents in serum of SD rats significantly decreased by administration of glasswort extracts compared with control group(p < 0.05) HDl cholesterol contents in serum of SD rats was significantly increased by administration of glasswort extracts compared with control group(p < 0.05). Total lipid and triglyceride contents in serum of SD rats was significantly decreased by administration of glasswort extracts compared with control group (p < 0.05). The overall results suggest that the administration of glasswort extracts can not only prevent a disease of arteriosclerosis, hyperlipidemia, fatty liver but also inhibit of weight gain.

Effect of Glasswort (Salicornia herbacea L.) on Microbial Community Variations in the Vinegar-making Process and Vinegar Characteristics

  • Seo, Ha-Na;Jeon, Bo-Young;Yun, A-Ram;Park, Doo-Hyun
    • Journal of Microbiology and Biotechnology
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    • v.20 no.9
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    • pp.1322-1330
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    • 2010
  • Three types of nuruk were made from rice, wheat, and a rice-glasswort (6:4) mixture. Nuruk, makgeolli, and vinegar were manufactured with rice nuruk (RN), wheat nuruk (WN), and rice-glasswort nuruk (RGN). The variable region of 18S or 16S rDNA amplified with genomic DNA extracted directly from nuruk-, makgeolli-, and vinegar-making cultures was analyzed via temperature gradient gel electrophoresis (TGGE). The sequence of the 18S rDNA variable region extracted from the TGGE gel for nuruk was 99% homologous with Aspergillus sp. and that for the makgeolli-making culture was 99% homologous with Saccharomyces sp. and Saccharomycodes sp. The sequence of the 16S rDNA variable region extracted from TGGE gel for the vinegar-making culture was 98% homologous, primarily with the Acetobacter sp. The eukaryotic and prokaryotic diversities in the nuruk-, makgeolli-, and vinegar-making cultures was not significantly altered by the addition of glasswort. Prokaryotic diversity was higher than eukaryotic diversity in the nuruk, but eukaryotic diversity was higher than prokaryotic diversity in the makgeolli-making culture, on the basis of the TGGE patterns. No 18S rDNA was amplified from the DNA extracted from the vinegar-making culture. The diversity of the microbial community in the process from nuruk to vinegar was slightly affected by the type of raw material utilized for nuruk-making. The saccharifying activity and ethanol productivity of nuruk, polyphenol content in makgeolli, and acetic acid and polyphenol content in the vinegar were increased as a result of the addition of glasswort. In conclusion, the glasswort may be not simply an activator for the growth of microorganisms during the fermentation of nuruk, makgeolli, or vinegar, but also a nutritional supplement that improves the quality of vinegar.