• Applied Biological Chemistry
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• v.44 no.3
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• pp.167-172
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• 2001

The objective of this study is to investigate identification of lactic acid bacteria and changes of organic acid during aging of traditional Kyungsando Squid sikhe. Lactobacillus brevis SH-1, Lactobacillus plantarum SH-2, and Leuconostoc mensenteroides SH-3, which were isolated from Kyungsando Squid sikhe were selected for fermentation. The viable cell and lactic acid bacteria counts of squid sikhe was increased on fermentation days, and slowly decreased after 10 days of fermentation. The viable cell and lactic acid bacteria counts of standard sikhe at 6 days fermentation was $3.7{\times}10^9$ and $8.2{\times}10^8\;CFU/g$, respectively. The organic acid of squid sikhe consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid. The contents of acetic acid and tartaric acid slowly increased after 7 days of fermentation.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.229-233
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• 1996

This study was carried out to analyze the changes in nitrogen compounds, free-amino acids and volatile organic acids of traditional Korean Soy Sauce with two different fermentation jars and varying Meju concentration. Total nitrogen content in the glass jar was higher than that of the clay jar. However, the glass jar contained more nitrogen in ammonia type nitrogen and less in amino type nitrogen than clay jar, resulting in inferior quality. Total free amino acids content was highest on the 150th day. Among free amino acids, the concentration of glutamic acids, aspartic acid, serine, alanine and lysine, which give sweet and savory taste, were higher than that of the others. Phenylalanine, valine, leucine and isoleucine, which give bitter taste, were also present in significant quantities. Among identified volitile organic acids, acetic acid was present in the hightest concentration, and it's concentration was higher in the jar than in the glass jar. Meju concentration 1:4 showed slow increse while 1.3:4 showed similar trends in the glass jar 1:4 and clay jar 1.3:4, and it's concentration decreased after the ripening period in all samples. In addition valerie acid and capric acid were also present in small quantities.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.339-345
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• 1993

To utilize effectively sardine as a material of pickled products, we investigated on processing of vinegar pickled sardine. The moisture, the crude ash and histamine contents showed a little change during vinegar pickling of salted sardine. The pH and viable cell counts decreased during vinegar pickling of salted sardine. The pickled sardine processed with vinegar seasoning solution mixed antioxidants was retarded in lipid oxidation during processing. The principal taste compounds of vinegar pickled sardine were organic acid (acetic acid), IMP and free amino acids such as histidine, lysine, glutamic acid and arginine. The vinegar pickled sardine was higher in the contents of limiting amino acids of cereal such as lysine, and 20 : 4 and polyunsaturated fatty acid such as 20 : 5 and 22 : 6 than those of other processed foods.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.393-397
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• 1994

The study was carried out to develop the powdered smoked-dried anchovy products as a natural flavoring substance. The processing conditions, chemical and taste compounds of products were as follows: The raw anchovy were washed, and then boiled 5 minutes in $5{\sim}6%$ NaCl and 1.0% sodium erythorbate solution. Boiled anchovy were smoked in smoking house at $40^{\circ}C$ for 4 hours as the first stage, and then increased temperature up to $80^{\circ}C$ as the second stage, and finally smoked 8 hrs at $80^{\circ}C$ to maintain the moisture content between 9 and 10 percent. The smoked-dried anchovy were pulverized and screened to be 50 mesh of particle size, and finally packed in PET/Al/CPP film bag. The moisture, crude lipid content and salinity of powdered smoke-dried anchovy were 9.4%, 9.6% and 6.9%, respectively. Fatty acid composition of product was mainly consisted of polyenes (43.4%) such as 22 : 6 and 20 : 5, followed by saturates (36.9%), monoenes (19.7%). The principal taste compounds of product were IMP, 466.5 mg/100g; free amino acids such as His, Tau, Pro, Lys, Ala and Glu, 1179.2 mg/100g; non-volatile organic acids such as lactic acid and succinic acid, 617.9 mg/100g; total creatinine, 595.9 mg/100g; small amount of betaine and TMAO. To make a instant soup, it was desirable for taste of products that powdered smoked-dried anchovy were mixed with 20% salt, 4.0% sugar, 3.0% MSG, 1.0% onion powder, 1.0% garlic powder and 1.0% black pepper.

• Journal of the Korean Wood Science and Technology
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• v.38 no.3
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• pp.242-250
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• 2010

The aim of this study was to investigate the terpenoids of Total Volatile Organic Compounds (VOCs) released during drying of Cryptomeria japonica using the thermal extractor (TE). Considering the drying process of C. japonica, temperatures of TE were set at $27^{\circ}C$, $60^{\circ}C$, $80^{\circ}C$, $100^{\circ}C$, and $120^{\circ}C$, respectively. As the result, the emission factors of VOCs and terpenoids were increased as temperature increased. The amount of terpenoids included in VOCs emission factors were 87.5%, 81.6%, 83.6%, 90.1%, and 97.3% depending on above temperatures, respectively. Especially at$100^{\circ}C$ and $120^{\circ}C$, the amount of terpenoids were measured more than 90%. ${\delta}$-cadinene was the highest yield at each temperature and 32 types of terpenoids were collected. Emitted terpenoids were classified into the sesquiterpene group which consists of 15 carbon sources. These 32 sesquiterpenes were used for determining the useful bioactivity such as antifungal activity by the agar dilution. As the result, they showed the antifungal activity against Trichophyton rubrum, Trichophyton mentagrophytes, Microsporum gypseum. The 5,000 ppm concentration of terpenoids showed a strong activity with 100% against the 3 fungi. At the 1,000 ppm concentration of terpenoids, the antifungal activities against three fungi were 95.2%, 98.7%, and 97.3%, and their activities were a little inhibited at 100 ppm concentration.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.2
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• pp.660-667
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• 2018

This study examined the optimal manufacturing conditions of RDF using heat-dried sludge from sewage treatment plant in Cheonan with the oil-drying method. The amounts of oil evaporation and oil drying of the heat-dried sludge were measured at different temperatures to evaluate the value of the product. The performance of the product was then measured using a calorimeter and TGA. In addition, the concentration of odor, NH3, H2S, and TVOC during drying was determined using a portable odor-meter. Ingredient analysis was performed by EDS. Considering mass-production, the oil to heat-dried sludge weight ratio was fixed to 4:1. At $130^{\circ}C$, only physical mixing occurred after the instantaneous drying of internal water. Considering the eco-friendly aspects, there was no significant difference in the drying efficiency between $160^{\circ}C$ and $190^{\circ}C$. Therefore, the optimal conditions were a drying temperature of $160^{\circ}C$ within 5 minutes. Finally, the RDF manufactured in this study and fuel used in the thermal power plants were compared. The calorific value was 4,449kcal/kg, the water content was 2% and the ash content was 34%, which is higher than the fuel of thermal power plants. Therefore, it is believed that coal energy as well as wood pellets can be replaced.

• Applied Biological Chemistry
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• v.45 no.3
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• pp.138-144
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• 2002

In order to improve the quality of foxtail millet wine, zymological properties by isolated strains from Nuruk were investigated. Saccharomyces sp Y5-1 as brewing yeast, Aspergillus sp. M6-3, Aspergillus awamori 6970, and Aspengillus usamii mut. shirousamii 6959 (KCTC) as saccharifying molds were used, respectively. Acid content, soluble solids, color (b) and alcohol contents were increased during fermentation. Ethanol concentration of millet wine made with Nuruk by Aspergillus awamori 6970 and Aspergillus usamii mut. shirousamii 6959 were higher than the other, 10.6 and 10.1% respectively. Citric acid was only detected on $1{\sim}2$ day starting fermentation. Oxalic acid, lactic acid and acetic acid of millet wine were high in the wine made of Nuruk by Aspergillus usamii mot. shirousamii 6959, Aspergillus awamori 6970 and traditional Nuruk, respectively. During fermentation, glucose and xylose was higher than the others. Xylose was increased, but most of other sugar were decreased during fermentation. Acetone, ethyl acetate, methanol, ethanol, n-propanol, iso-buthanol and iso-amyl alcohol were detected In the wine made with Nuruk by Aspergillus awamori and Aspergillus usamii mut. shirousamii, iso-imyl alcohol and ethanol were high. On sensory evaluation, the wine made with Nuruk by Aspergillus usamii mut. shirousamii was the best on color and taste.

• Korean Journal of Environmental Agriculture
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• v.20 no.2
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• pp.79-85
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• 2001

From July to November 1999, air samples were collected from Ansung, Korea, to identify the seasonal variation in organochlorine pesticides(OCPs). OCPs maximum(mean) concentrations were as follows: heptachlor, $14.0\;pg/m^3(3.6\;pg/m^3)$; heptachlor epoxide, $28.7\;pg/m^3(11.7\;pg/m^3)$; DDE, $40.6\;pg/m^3(20.6\;pg/m^3)$; endosulfan sulfate, $98.9\;pg/m^3(36.6\;pg/m^3)$. The higher concentration of the locally and seasonally used pesticide endosulfan[1759.2 $pg/m^3(453.4\;pg/m^3)$] was found. The concentrations of all OCPs were higher in summer than those in fall. This pattern suggests that the concentrations may be increased by evaporation from surfaces(soil, water, vegetation, etc) with increasing the temperature and by much usage in growing season, particularly in summer, for endosulfan.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.41-51
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• 1987

This study was carried out to prepare powdered smoked-dried mackerel which can be used as a soup base, and to examine storage stability and the taste compounds of Products. Raw mackerel are filleted, toiled for 10 minutes and pressed to remove lipids, and then soaked in extract solution of skipjack meat. This soaked mackerel are smoked 3 times to $10-12\%$ moisture content at $80^{\circ}C$ for 8 hours. And the smoked-dried mackerel were pulverized to 50 mesh. Finally, the powdered smoked-dried mackerel were packed in a laminated film $bag(PET/Al\;foil/CPP:\;5{\mu}m/15{\mu}m/70{\mu}m,\;15\times17cm)$ with air(product C), nitrogen(product N) and oxygen absorber(product O), and then stored at room temperature for 100 days. The moisture and crude lipid content of powdered smoked-dried mackerel was $11.3-12.3\%,\;12\%$, respectively, and water activity is 0.52-0.56. And these values showed little changes during storage. The pH, VBN and amino nitrogen content increased slowly during storage. Hydrophilic and lipophilic brown pigment formation showed a tendency of increase in product(C) and showed little change in product(N) and (O). The TBA value, peroxide value and carbonyl value of product(N) and (O) were lower than those of product (C). The major fatty acids of products were 16:0, 18:1, 22:6, 18:0 and 20:5, and polyenoic acids decreased, while saturated and monoenoic acids increased during processing and storage of products. The IMP content in products were 420.2-454.2 mg/100 g and decreased slightly with storage period. And major non-volatile organic acids in products were lactic acid, succinic acid and $\alpha-ketoglutaric$ acid. In free amino acids and related compounds, major ones are histidine, alanine, hydroxyproline, lysine, glutamic acid and anserine, which occupied $80.8\%$ of total free amino acids. The taste compounds of powdered smoked-dried mackerel were free amino acids and related compounds (1,279.4 mg/100 g), non-volatile organic acids(948.1 mg/100 g), nucleotides and their related compounds (672.8 mg/100 g), total creatinine(430.4 ntg/100 g), tetaine(86.6 mg/100 g) and small amount of TMAO. The extraction condition of powdered smoked-dried mackerel in preparing soup stock is appropriate at $100^{\circ}C$ for 1 minute. Judging from the results of taste and sensory evaluation, it is concluded that the powdered smoked-dried mackerel can be used as natural flavoring substance in preparing soups and broth.

• Korean Journal of Poultry Science
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• v.50 no.3
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• pp.143-159
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• 2023

The study aimed to evaluate the antioxidative effects of rosemary (Rosmarinus officinalis L.) and clove (Syzgyium aromaticum L.) essential oils on fried Korean native thigh meat, including their impact on processed characteristics and flavor compounds. Clove essential oil showed higher DPPH scavenging activity, FRAP and total phenol content compared to rosemary essential oil (P<0.05). The treatments with the addition of 0.005% and 0.01% rosemary (0.005RB and 0.01RB) and clove (0.005CB and 0.01CB) essential oils to the batter weight compared to control that did not include essential oils in batter. The addition of rosemary and clove essential oils to fried Korean native chicken thigh meat did not significant affect proximate composition, pH, TBARS, sensory characteristics. Except for 0.005CB, treatments adding essential oils decreased cooking loss (P<0.05) and 0.005CB showed significantly higher pick-up value than control. Addition of clove essential oil in fried Korean native chicken thigh meat resulted in higher levels of arachidonic acid compared to control (P<0.05). Volatile organic compounds (VOCs) analysis showed that addition of rosemary essential oil might mask its own VOCs, while clove essential oil addition reduced some pyrazine compounds. Although addition of rosemary and clove essential oil did not have significant sensory characteristics on fried Korean native chicken thigh meat, instrumental analysis revealed changes in the compounds that influenced flavor. Further studies are required to evaluate the stability of flavor and sensory characteristics of fried Korean native chicken thigh meat with added essential oils during storage.