• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1289-1294
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• 1999

To identify the effect of packaging film on browning reaction of dried squid, 3 kinds of packaging film$(NYLON\;12\;{\mu}m/LDPE\;80\;{\mu}m)$ including transparency, white, black film were tested about browning degree of dried squid during storage at ambient temperature for 50 days. During storage period, water content and water activity were maintained almost constant, and microbial count was not changed. When color index was measured by color difference meter, L value and ${\Delta}E$ value were the highest in the dried squid packaged with transparency film. ${\Delta}E$ value was rapidly increased in early packaging period(within 10 day). TBA value was showed same tendency with ${\Delta}E$ value in early storage period. So, the browning was supposed to originated from lipid oxidation by UV light transmitted through packaging film in the early storage period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.148-155
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• 1991

Lipid oxidation and browning during fermentation of domestic Meju and Doenjang were examined in order to elucidate the antioxidative effects of browning products and phenol compounds from Meju and Doenjang. Peroxide values of lipids from Meju were detectable and slightly increased until 3 weeks of fermentation, but started to be decreased after 3 weeks of fermentation and notdetectable after 6 weeks. Peroxides were not detected in Doenjang during the whole fermentation, but started to be decreased after 3 weeks of period of 22 weeks fermentation. Carbonyl value were increased during the whole period of Meju fermentation, but started to be decreased at the early stage of Doenjang fermentation. Hydrophilic fraction of browning products from Meju was much higher than lipophilic fraction and the former fraction was dramatically increased at the early stage of the fermentation. But the both fractions maintained high values during Doenjang fermentation. Hydrophilic browning products and phenol and phenol compound in Meju showed strong antioxidative against linoleic acid.

• Journal of Food Hygiene and Safety
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• v.10 no.2
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• pp.97-102
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• 1995

For improved preservation of boiled-dried anchovies, the current preservation method of corrugated-cardboard box packaging and freezing below -18$^{\circ}C$ was compared to the nylon/polyethylene(NY/PE) packaging along with cooling temperature ranging from 5$^{\circ}C$ to 1$0^{\circ}C$ as well as ambient condition for eight months by determining physicochemical quality of stored samples. Lipid oxidation of stored anchovies and their browning increased with storage time. The phenomenon was delayed under the conditions of lower temperature and air-tight packaging. As quality-indicative criteria of stored anchovies, carbonyl value(r=-0.989), browning (r=-0.949) and color a value(r=-0.989), browning(r=-0.965), Hunter's color b value(r=-0.949) and color a value(r=-0.940) showed a highly-negative correlations with organoleptic qualities of the samples. Based on the above results, air-tight packaging in a laminated film and subsequent storage at cooling temperature was found to be a possible alternative to the current freezing-storage of boiled-dried anchovies from the physicochemical point of view.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.3
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• pp.163-169
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• 2008

This study investigated the quality of salted mackerel prepared with deep seawater concentrate and salt. The quality of the salted mackerel product prepared with deep seawater was compared to that prepared with surface and intermediate seawater salts, sun-dried salt, and refined salt. After preparing the salted mackerel products using the five salts, the products were stored at $4^{\circ}C$ for 35 days. Quality characteristics compared were the acid value (AV), peroxide value (POV), lipophilic browning, volatile basic nitrogen (VBN), pH, viable cell count, and sensory factors. The deep seawater salted mackerel product had the lowest AV, POV, browning value, and viable cell counts, compared to the others, while it had the highest score in the sensory evaluation.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1349-1351
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• 2008

This study examined the effects of temperature, D-psicose concentration, pH, and various amino acids on the Maillard browning reaction of D-psicose and glycine mixture and compared browning color intensity with those of other sugars, such as sucrose, D-glucose, D-fructose, and D-tagatose. When D-psicose (0.1 M) and glycine (0.1 M) mixture was heated at $70-100^{\circ}C$ for 5 hr, the absorbance at 420 nm increased with increasing reaction temperature and time. The Hunter a, b values, and color difference (${\Delta}E$) increased with increasing D-psicose concentration and pH within the range of pH 3-7 except at pH 6, while the L value decreased. The rate of Maillard browning reaction was in order of D-tagatose>D-psicose $\fallingdotseq$ D-fructose>D-glucose>sucrose. The browning color intensity of the D-psicose-basic and non-polar amino acids mixtures was higher than that of the D-psicose-acidic amino acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1140-1146
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• 1997

Storage stability of ginger paste product was investigated from the standpoint of the inhibition of nonenzymatic browning and loss of gingerol contents. For the experimentations, control, 0.04% of N-acetyl-L-cysteine in ginger paste(NAcCys), and combination treatment of NAcCys, 0.92 of water activity and 6.30 of pH in ginger paste (mixed treatment) were stored at 3$0^{\circ}C$ for 40 days and analyzed for browning and gingerol contents. In addition the changes in sugars, organic acids, ascorbic acids, amino acids, and sensory quality were determined. The results revealed that the mixed treatment agent was effective in preventing both nonenzymatic browning and loss of gingerol contents. The inhibition by combination treatment might be resulted from the control of radical formations by sulfhydryl groups of NAcCys and the increase of diffusion resistance in lower water activity. Browning development and total gingerol contents were found to be correlated to some physicochemical characteristics of ginger paste; that is, browning development to amino acid and color value in sensory evaluation, and total gingerol contents to flavor in sensory evaluation.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.161-165
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• 1994

It was aimed to investigate the effects of caffeic acid on the rates of Maillard reaction. The rates of browning reaction increased as the browning temperature increased. The color intensity of the browning mixtures indicated to depend on the amino acid rather than reducing sugar. Also, the color intensity of the browning mixtures increased more rapidly in the presence of caffeic acid. The increase in color intensity seemed to depend mainly to the polymerization of o-quinones formed from caffeic acid. The caffeic acid, furthermore, appeared to enhance the color intensity of the browning mixtures through the interaction with amino acid, especially methionine and phenylalanine. The activation ener-gies of the browning reaction without caffeic acid were 108∼130 J/mol, and Q10 values were 2.6∼3.2. The activation energies and Q10 values of browning mixtures decreased in the presence of CA. The activation energies of the browning mixtures with caffeic acid were 90∼101J/mol, and Q$\_$10/ values were 2.0∼2.6.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.810-815
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• 1999

The pectinase treatment conditions for clarification of persimmon vinegar were optimized and monitored by response surface methodology. In clarification of persimmon vinegar by pectinase treatment with variations in temperature, time and concentration, coefficients of determinations(R2) of the models were above 0.91(p<0.05) in turbidity, browning color intensity and tannin content. The turbidity of persimmon vinegar was decreased along with an increase of pectinase treatment temperature. The minimum value of turbidity by pectinase treatment was 0.0021(absorbance at 660nm) in 49.38oC of pectinase treatment temperature, 73.08min of pectinase treatment time and 55.57ppm of pectinase concentration. The minimum value of browning color intensity by pectinase treatment was 0.27(absorbance at 660nm) in 48.39oC, 71.74min and 65.69ppm. The minimum value of total tannin contents by pectinase treatment was 43.72mg/100 ml in 40.05oC, 66.02min and 65.26ppm. The optimum conditions of pectinase treatment that satisfies the least common multiple of turbidity, browning color and tannin content were 40~50oC, 60~70min and 55~70ppm.

• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.2
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• pp.406-413
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• 1997

The dyeability and colorfastness of browning extracts from mushroom were investigated. The results of this study are as follows, 1. Browning extracts from mushroom exhibited dyeability to wool, nylon and silk. The wool and silk had the greatest K/S value at pH 4 and nylon at pH 5 2. Furthermore, the increase in K/S value corresponded to temperature, time, and the number of dyeing. 3. In most cases, the value of K/S was increased by mordant treatment. The treatment of pre-mordant caused the increase in K/S value depending on the concentration of mordant, but not in the color. Co.mordant and post-mordant treaments, however, showed various colors of YR, Y, and GY types of Munsell color wheel. 4. In the most cases, color fastness of light, drycleaning, laundry, sweat, rubbing was excellent.

• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.190-196
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• 2011

Effectiveness of edible coatings containing soy protein isolate (SPI), in reducing oxidative browning and moisture loss during storage ($4^{\circ}C$) of cut apples, potatoes, carrots, and onions was investigated. The SPI coatings were shown to have antioxidative activity. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved its antioxidative activity. Oxidative discoloration, as determined by Commission Internationale De I'Eclairage (CIE) lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) color scale, was significantly reduced (p <0.05) by SPI coating treatments over a storage time of 120 min. Loss of lightness was reduced by SPI coatings with and without CMC. These respectively showed 4.03 and 3.71% change of $L^*$ value compared to 8.56% for control. Browning of the control in cut potatoes was significantly increased by 106.6% in contrast to 34.3 and 35.2% for SPI coatings with and without CMC, respectively. The $b^*$ values also reflected effectiveness of SPI. Moisture barrier effect was significantly better for the treatments, compared to the control. SPI coatings reduced moisture loss in apples and potatoes, respectively, by 21.3 and 29.6% over the control. Cut onions did not show any treatment effect both in terms of browning and moisture loss. SPI coatings prove to be good moisture barrier and antioxidative property.