• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.361-367
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• 1999

It was reported that green tea extract has antioxidant and antimicrobial activities. To improve the quality of seasoned squid, green tea water extract was sprayed on seasoned squid (water content 25%) and water content was adjusted to 27% and 29%. During storage at $30^{\circ}C$, TBA value, total plate count, browning were analyzed. Browning were analysed by 3 different method (absorbance of water solubilized color, 5% KOH-methanol solubilized color and color difference meter). Water and 5% KOH-methanol solubilized color showed good correlation, but color index detected by color difference meter was not. Green tea water extract slowed TBA value increment and reduced total plate count, so it was supposed that green tea water extract acts positively in manufacturing seasoned squid.

• Food Science and Preservation
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• v.8 no.4
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• pp.385-392
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• 2001

This study was to investigate the inhibiting effect of electrolyzed oxidizing (EO) water with/without freezing point depressing agents on polyphenol oxidase (PPO) activity of peeled chestnut. 0.85% sodium chloride, 0.5% citron and 0.5% lemon juice were used to freezing point depressing agents. The content of total phenolics was 13.36 mg% at the earlier stage of storage, and then suddenly increased at around 8∼1ldays. At the 11th day, PPO activity of untreated chestnut was 1,152 units, that was higher than any ethers. EO water adding lemon and citron juice showed synergistic effects on the enzyme inhibition, and their PPD activities were 143.3 and 180.22 units after 4 weeks, respectively. Sensory analysis showed that acceptance of peeled chestnuts was dependent on color and taste, which was related to PPO activity and sweetness. The peeled chestnut treated with EO water added citron or lemon juice tended to show the highest score fur acceptance.

• Journal of Korean Society of Forest Science
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• v.104 no.1
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• pp.84-89
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• 2015

The effects of dip treatments of chemicals (ascorbic acid, citric acid, calcium chloride: 1% solution) and physicals (vacuum packing, $50^{\circ}C$ distilled water) on the browning and quality of 'Daebo' peeled chestnut were studied. During the storage, the surface color of the samples showed higher ${\Delta}E$ values and lower L values than that of the initial sample. The color with the normal packing treatment hardly changed, unlike in the chemical and physical treatments. The calcium chloride treatment showed less color change than other treatments. The marketable quality was maintained for 10 days with the normal packing and for 35 days with the chemical and physical treatments. Thus, the chemical and physical treatments, especially with vacuum packing after 1% calcium chloride treatment, extended the shelf-life of the 'Daebo' peeled chestnut by inhibiting the browning.

• Food Science and Preservation
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• v.19 no.3
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• pp.323-327
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• 2012

The effects of ultrasound and ascorbic acid cotreatment on the browning inhibition and microbial growth of fresh-cut Tsugaru apples were investigated. The prepared samples were dipped in distilled water (Cont) or 1% (w/v) ascorbic acid solution (AA) and were then ultrasonicated in distilled water (US) or 1% (w/v) ascorbic acid solution (AA+US). The samples were then packed in a 0.04mm polypropylene bag ($20{\times}15$ cm) and were stored at $10^{\circ}C$ for eight days. The AA+US treated samples showed high $L^*$ and low $a^*$, $b^*$ values as well as inactivated PPO activity. The growth of the total aerobic bacteria also inhibited the AA+US treated samples more. The physicochemical properties were not different among all the samples. It was demonstrated in this paper that the ultrasonication treatment with ascorbic acid prevented the enzymatic browning of and microbial growth in fresh-cut Tsugaru apples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.9
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• pp.1182-1187
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• 2007

Changes in composition of fatty acids and free amino acids in three differently dried Alaska pollack (sun dried, naturally cyclic freeze-thaw dried, and 1-year-aged cyclic freeze-thaw dried Alaska pollack (Hwangtae)) were investigated to correlate them with browning reactions in drying and aging Alaska pollack. Major fatty acids of the sun dried Alaska pollack were palmitic acid, oleic acid, and eicosapentaenoic acid (EPA), and those in the Hwangtae were palmitic acid, oleic acid, and gondoic acid. Hwangtae showed the lowest amount of polyunsaturated fatty acids among the three types of dried Alaska pollack. Free amino acids content of sun dried Alaska pollack was higher than that of the cyclic freeze-thaw dried Alaska pollack and Hwangtae. Lesser amount of histidine in Hwangtae (0.02%) than that in the cyclic freeze-thaw dried Alaska pollack (0.087%) may indicate the degradation of histidine due to the browning reaction in aging the cyclic freeze-thaw dried Alaska pollack. Significant changes in compositions of fatty acids and free amino acids among the dried products revealed the browning reaction resulted from carbonyl compounds produced by decomposition of lipid hydroperoxides and free amino acids. Aging the cyclic freeze-thaw dried Alaska pollack for a year contributed to the development of browning.

• Food Science and Preservation
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• v.12 no.4
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• pp.305-309
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• 2005

To investigate the effects of cinnamon extracts pretreatment and packaging on the quality of dried persimmon. Dried persimmon were storaged during 100 days at room temperature($15^{\circ}C$) after dipping in cinnamon extracts and then packaging with LDPE(low density polyethylene) and Nylon/LDPE pouch Weight loss of dried persimmon treated with K-V was maintained $20.2\%$ lower than control. Firmness was $87\%$, browning was $56\%$ lower. Skin color change was 0.80 point, which was the lowest changes comparing with others. As a result, dipping in cinnamon extracts and packaging Nylon/LDPE film were good for maintaining dried qualities.

• The Journal of the Convergence on Culture Technology
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• v.4 no.4
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• pp.331-335
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• 2018

Zantedeschia spp. calla is very popular as a cut flower. It is very important to establish a micro propagation system through plant tissue culture with the problem that colored calla with various colors are low in natural reproduction rate and vulnerable to high temperature. In this study, we conducted the experiment by adding taurine to improve the growth of calla plant. When 20 mg/L of taurine was added with plant growth effect, 54.0 % of the cases of multiple shoots and 17.2 times of fresh weight were the most effective. Taurine 20 mg/L treatment showed 16.0 % and 39.2 %, respectively, than the untreated control. Taurine may contribute to mass propagation of elite breeding lines as well as an improvement of farm income by positively influencing the overall growth of calla plants, thereby positively affecting the establishment of the micro propagation system of calla shoot tips.

• The Journal of the Convergence on Culture Technology
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• v.5 no.1
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• pp.409-412
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• 2019

We investigated the development of a micropropagation protocol for multiplication of calla 'Gagsi' by using shoots as explant. The callus was induced on Murashige and Skoog (MS) basal medium containing cefotaxime antibiotics (25, 50, 100 mg/L). Also, MS basal medium with NAA 0.5 mg/L and BA 1.0 mg/L was used. The callus induction and browning rates were compared by treatment supplemented cefotaxime 25, 50 and 100 mg/L in basal MS medium. The callus induction rate was 10.5 % and browning rate was also, 10.5 % on the MS containing 25 mg/L. In the MNB containing cefotaxime, the callus induction rate was 34.5 % and browning rate was 27.0 %. The cefotaxime experiment has been widely used in previous studies. It is thought that it will help establish the mass multiplication system by positively affecting the growth and browning reduction of calla plants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.6
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• pp.695-702
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• 2017

This study was carried out to investigate the effects of seed vinegar on antioxidant activity and antimicrobial activities of concentrated blueberry vinegar (CBV). Of the nine strains of yeast and six strains of acetic acid bacteria provided by the Microbial Institute for Fermentation Industry, each strain of yeast (Saccharomyces cerevisiae SRCM 100610, showing the highest ethanol content) and acetic acid bacteria (Acetobacter pasteurianus SRCM 101342, showing the highest total acidity) was selected for production of CBVs. Sugar content, pH, total acidity, total phenolic content (TPC), and browning intensity (280 nm and 420 nm) in CBVs using concentrated blueberry juice were $11.05{\sim}12.70^{\circ}Brix$, 2.63~2.98, 1.65~5.72%, 3.03~4.24 mg/mL, 0.95~1.50, and 0.11~0.20, respectively. Sugar content and total acidity of CBVs increased upon addition of seed vinegar, whereas pH, TPC, and browning intensity decreased. Of all CBVs with various additions of seed vinegar, the control showed the lowest $EC_{50}$ values in DPPH radical scavenging assay, ABTS radical scavenging assay, and reducing power (23.80, 19.48, and 79.21 dilution factor, respectively), whereas the 40% seed vinegar group showed the highest clear zone diameter values for Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Bacillus cereus (4.31, 4.59, 5.81, and 3.97, respectively). Antioxidant activities of CBVs were closely correlated with their TPC, browning intensity at 280 nm, pH, and total acidity values, showing correlation determination coefficient ($R^2$) values higher 0.82. However, antimicrobial activities of CBVs were closely correlated with their pH and total acidity values, showing higher $R^2$ values more than 0.92. These results suggest that CBVs using concentrated blueberry juice, S. cerevisiae SRCM 100610, and A. pasteurianus SRCM 101342 may be useful as potentially functional foods for enhancing health.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.43-50
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• 2002

To develop commercial semi-solid apple baby food, the physicochemical characteristics of apple puree in relation to different preparing methods and the effect of the addition methods of ascorbic acid on browning reaction were investigated. The preparing methods were classified into 3 groups by initial heating treatment: no heating (A), steaming at $120^{\circ}C$ (B), and blancing at $100^{\circ}C$ (C). The viscosity of tested apple puree was $2,600{\sim}5,856\;cp$, and contents of anhydrogalaturonic acid (AGA) and neutral sugar ranged $4.15{\sim}11.92\;mg%$ and $6.18{\sim}10.65\;mg%$, respectively. Among free sugars tested, level of fructose was the highest $(5.43{\sim}8.87%)$, followed by glucose $(2.11{\sim}4.23%)$, sucrose $(1.64{\sim}2.94%)$, in that order. Since small amounts of ascorbic acid were detected $(1.54{\sim}1.83\;mg%)$, it seemed to be lost by heating process in preparing of apple puree. For apple puree A, its lightness was lower and redness was higher than those of apple puree B and C. Its degree of browning of apple puree was so high that sodium ascorbic acid was added as a antibrowning agent. Puree had low sensory score and nutrient quality. The adding methods of ascorbic acid were classified into 4 groups by adding time: dipping, blending (2), heating (3), and blending + heating (4). Considering color and preference evaluation, preparing method B and adding method 2 showed the highest inhibitory activity on apple puree browning and desirable color for retort baby food. After retort sterilization, the viscosity of apple baby food was decreased from 3,477 cp to 2,294 cp, thiamin was destroyed completely, and the contents of riboflavin and ascorbic acid were decreased 41% and 21%, respectively. However, contents of free sugar and free amino acid and sensory parameter were not influenced by retort sterilization. In overall, the preparing method B-adding method 2 was a good processing condition for the retort apple baby food.