• Culinary science and hospitality research
• /
• v.12 no.4 s.31
• /
• pp.131-139
• /
• 2006

This study carried out the standardization of processing conditions in mustard powder (MP) for quality improvement and suggested a recycling scheme of mustard oil(MO). Pungent taste in MP and MO was estimated using allylisothiocyanate (AITC) content as a marker. Recovery of crude oil from mustard seed (MS) was best by the cold pressing method. Residual AITC content at $30^{\circ}C$ pressing was 0.54% and 0.42% at $230^{\circ}C$. But residual AITC contents in MOs were 92ppm, 139ppm, respectively. The residual AITC content in MP was the highest (0.54%) when the moisture content in MP was 4.5%. The residual content of volatile oil in MP and MO showed similar results. In summary, crude oil must be removed from MS using the cold pressing method.

• Korean Journal of Food Science and Technology
• /
• v.29 no.1
• /
• pp.51-56
• /
• 1997

Effects of mustard seed (Brassica juncea) on the preservation of soup for Naengmyon were investigated, and morphological changes of E. coli treated with extract of mustard seed were examined. Titratable acidity of soup for Naengmyon treated with mustard seed was higher than that of control at initial stage, but became lower than control after 24 hours of preservation. The number of bacteria and E. coli in soup for Naengmyon added with mustard seed was lower than that of control, and the more mustard seed was added, the less bacteria and E. coli were observed. The content of volatile basic nitrogen (VBN) increased during preservation of soup for Naengmyon. The VBN content of soup for Naengmyon added with mustard seed was higher than that of control, and the more mustard seed was added, the lower VBN was detected. Scanning eletron microscopys of E. coli treated with extract of mustard seed showed that cell surface was distorted with shrinked cell mass.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.1
• /
• pp.129-134
• /
• 1996

겨자의 가수분해 시간에 따른 향균력을 비교하고, 각종 미생물에 대한 겨자 물 추출물의 최소 저해 농도 및 최소 저해 투여량을 측정한 결과 다음과 같았다. 겨자의 자가분해 시간에 따른 물 추출물의 향균성은 처음에 아주 약하게 나타났던 것이 12시간 방치 후 크게 증가하였다. 최대 항균활성은 24시간 방치 후 나타났으며 이후 거의 변하지 않았다. 겨자를 첨가한 물의 산도는 시간이 지남에 따라 증가하였고, 겨자의 농도가 클수록 그 정도가 크게 나타났다. $37^{\circ}C에서$ 24시간 자가분해한 겨자 물 추출물의 MID는 Bacillus subtilils가 $70\mu1/disc로$ 다른 실험 균주에 비하여 낮았으며, 젖산균이 $95\mu1/disc로서$ 높게 나타났다. MIC는 Bacillus subtilils, Staphylococcus aureus, Salmonella typhimurium 및 Vibrio parahaemolyticus 균이 $70\mu1/ml로$ 다른 실험 균주에 비하여 낮게 나타났으며, 젖산균 곰팡이에서 $90\mu1/ml로$ 높게 나타났다. 자가분해 시간에 따른 겨자물 추출물의 중류성분은 자가분해 시간이 지남에 다라 점차 증가하는 경향이었고, isothiocyanate 류의 함량은 24시간 때에 최대치를 나타내었다.

• Korean Journal of Food Science and Technology
• /
• v.44 no.5
• /
• pp.592-599
• /
• 2012

The effect of additives on the quality of low-salt doenjang was investigated. The amylase activity of the mustard added group decreased during the fermentation period, and the number of yeast and bacteria was also decreased during the fermentation period. The oxidation-reduction potential was low at the later fermentation stages for the mustard and mustard-garlic added groups, and water activity decreased considerably for the alcohol added group. The L-value of alcohol added doenjang decreased with increases in the a-value. The pH was 4.84 in the mustard added group. The reducing sugar content was 10.15% in the alcohol-garlic added group, and the alcohol production was limited by adding mustard. The amino-type and ammonia-type nitrogen were high in garlic and mustard added groups. Alcohol and alcoholgarlic added groups exhibited significantly improved taste and overall acceptability of doenjang.

• Journal of the East Asian Society of Dietary Life
• /
• v.6 no.2
• /
• pp.205-211
• /
• 1996

Effects of mustard seed(Brassica juncea) on the preservation of raw gizzard-shad slice were investigated, morphological change of Vibrio Parahaemolyticus treated with water-extract of mustard seed was examined, the results are as following. The pH of raw gizzard-shad slice soaked in water with mustard seed slightly increased during preservation, and the pH was in inverse proportion to the added amount of mustard seed. The number of bacteria and Vibrio of raw gizzard-shad slice treated with mustard seed were lower than control, and the higher the mustard seed concentration, the lower the number of bacteria and Vibrio. The TMA-N content of raw gizzard-shad slice gradually increased during preservation, and the TMA-N was in inverse proportion to the added amount of mustard seed. Scanning electron microscopy of Vibrio Parahaemolyticus treated with water extract of mustard seed showed that surface membrane was destroyed with expended ellipsoidal shape.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.6
• /
• pp.948-955
• /
• 1995

To investigate the antimicrobial activities of mustard seed(Brassica juncea), a series of solbents were examined for extraction of antimicrobial substances from mustard seed and then antimicrobial substances were identified by simultaneous distillation extraction(SDE) and GC-MS methods. Water and methanol extracts of mustard seed showed antimicrobial activitries against experimental strains while those from hexane extract almost was not observed. The distilled components of mustard seed by SDE method showed strong antimicrobial activities, methanol extract of residues fraction exhibited a little, and water layer with the exception of distilled components showed no antimicrobiol activities. The 30 varieties of distilled components including 3 types of isothiocyanate such as 3-isothiocyanate-1-propene, 4-isothiocyanate-1-butene, and 3-isothiocyanatoethyl benzene were identified from mustard seed.

• Korean Journal of Food Science and Technology
• /
• v.37 no.3
• /
• pp.449-455
• /
• 2005

To reduce saft content of kochujang, various combinations of sub-materials such as ethanol mustard and chitosan were added to kochujang, and their effects on microbial characteristics, enzyme activities, and physicochemical characteristics of kochujang were investigated after 12 weeks of fermentation. Activities of ${\beta}$-amylase and pretense were low in ethanol-mustard-chitosan-added kochujang, whereas no significant difference was observed in ${\alpha$-amylase activity among all groups. Number of viable yeast cells decreased remarkably in mustard-added kochujang during late aging period, and anaerobic bacterial counts decreased in sub-material-added groups. Consistency of kochujang increased by addition of sub-materials, and oxidation-reduction potential was low in chitosan-added group. Mustard-chitosan-added kochujang showed lowest increase in total color difference(${\Dalta}E$) and decrease in water activity. PH of kochujang wns highest in mustard-chitosan-added kochujang, resulting in significantly increased titratable acidity. Addition of sub-material increased reducing sugar contents of kochujang, whereas ethanol production was significantly repressed in mustard-chitosan-added kochujang. Amino nitrogen content was Highest in mustard-chitosan-added kochujang during late aging period, whereas ammonia nitrogen content was lower in ethanol-mustard-added kochujang. Results of sensory evaluation indicated ethanol-mustard-added kochujang was more acceptable than other groups in taste and overall acceptability.

• The Korean Journal of Pesticide Science
• /
• v.20 no.4
• /
• pp.369-374
• /
• 2016

Bacillus velezensis YP2 inhibited the mycelial growth of several plant pathogens including Cercespora spp., Septoria sp., Phoma sp., Botrytis cinerea and Sclerotinia scleotiorum occurring in leafy vegetables. Control efficacy for powdery mildew caused by Erysiphe cruciferarm on red leaf mustard and cheong mustard by treatment of spraying with 10-fold diluted Luria-Bertani (LB) broth of B. velezensis YP2 was 91.8% and 80.9%, respectively. When B. velezensis YP2 was treated four times with five-day interval, three times at seven-day interval and two times at ten day interval in the greenhouse test, the control effect of red leaf mustard powdery mildew was 70.6%, 65.0% and 40.9%, respectively. Also B. velezensis YP2 could promote the seed germination and plant growth of led leaf mustard. The results showed that the culture broth of B. velezensis YP2 was very effective to control the powdery mildew of leaf mustard.

• Korean Journal of Food Science and Technology
• /
• v.21 no.3
• /
• pp.331-337
• /
• 1989

In order to investigate the method for extension of shelf-life of Kimchi, the effect of low temperature heating and addition of mustard oil on pH and total acidity of Kimchi during storage at $15^{\circ}C$ were studied. Mustard oil was found to have the antimicrobial effect on the major lactic acid bacteria of Kimchi such as Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides and Pediococcus cerevisiae, Addition of 200p.p.m. mustard oil, 0.1% mustard powder and 0.01% $H_2O_2$ to Kimchi effectively reduced the fermentation rate of Kimchi. Low temperature heating of salted cabbage and addition of 200p·p.m. mustard oil and 0.01% $H_2O_2$ to seasonings extented the time reaching optimum ripening of Kimchi about 2.5 times longer than control. Combination of low temperature heating, addition of mustard oil and $H_2O_2$ to seasonings and post low temperature heating delayed fermentation time Kimchi about 5 times longer than control after 15 days storage at $15^{\circ}C$.

• Journal of Food Hygiene and Safety
• /
• v.16 no.1
• /
• pp.37-40
• /
• 2001

Recently, consumer's demand for natural preservatives is increasing because of residual toxicity, mutagenicity and etc. of synthetic preservatives and th study of natural preservatives is being done. In this study, antimicrobial activity of spices was investigated. Fungi occurred in bread and d noodle without mustard after 3days and 4days, respectively. However, they didn't occured in bread and noodle with mustard ball. Temperature of the water used in mixing-up mustard powder didn't affect antimicrobial activity of mustard. Fungi occurred in bread with cinnamon, Japanese pepper or horseradish after 4days, 4days or 6days, respectively. However, there wasn't the occurrence of fungi in bread with mustard after 8days, yet. Mustard and horseradish of extracts by water of spices had a strong antimicrobial activity. But the extracts by ethanol had 1ow antimicrobial activity.