• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.2
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• pp.102-110
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• 2022

This study was conducted to optimize the processing process for the oyster Crassostrea gigas gratin with cream sauce (OG-CS). The optimum concentration of added milk for oyster extract with milk (OE-M) was 35.0% based on the frozen-boiled oyster (F-BO), as suggested by the results of sensory evaluation. Response surface methodology was performed with whipping cream (WC)/[OE-M+mixed powder (garlic powder:onion powder=1:1) (MP)] (X₁) and OE-M/MP (X₂) as independent variables and viscosity (Y₁), amino acid nitrogen (Y₂), and overall acceptance for sensory evaluation (Y₃) as dependent variables. The optimal proportions were 74.55% of WC, 20.25% of OE-M, and 5.2% of MP, and the predicted multiple response optimal values for the dependent variables were 3,735.6 cP of Y₁, 197.0 mg/100 g of Y₂, and 6.2 score of Y₃. Under optimal conditions, the experimental values for Y₁, Y₂, and Y₃ were 3,711.9±30.0 cP, 198.1±1.9 mg/100 g, and 6.3±0.5 score, respectively, which were not significantly different from the predicted values (P>0.05). Further, the results of sensory evaluation suggested that the optimum concentration of macaroni:cheese (1:2) to be 46.2% based on the F-BO. The OG-CS prepared under these optimal conditions was superior to the commercial seafood gratin in overall acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.149-155
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• 2012

In this study, the functional properties of royal court (RC) soy sauces, Gungjung-kanjang, were analyzed in vitro. RC soy sauces, traditional soy sauce, and commercial soy sauces were fractionated based on an MW cut-off of 1,000. The total phenolic compounds smaller than and larger than 1,000 MW (low and high fraction) in RC soy sauces were determined to be $101.55{\pm}1.49\sim114.00{\pm}0.11$ mg/L and $32.51{\pm}0.32\sim113.47{\pm}0.43$ mg/L, respectively. The low fraction of RC soy sauces showed around 51% superoxide dismutase (SOD)-like activity, which was higher than other soy sauces. Among RC soy sauces, Cheong-jang showed significantly high activity. Significant differences in fibrinolytic and antibacterial activities were not observed between soy sauces. ${\alpha}$-Glucosidase inhibitory activities in the low and high fractions of RC soy sauces were in the range from $6.34{\pm}1.51\sim8.79{\pm}0.81$% and $5.72{\pm}1.29\sim7.94{\pm}0.34$%, respectively. However, ${\alpha}$-glucosidase inhibitory activity in the high fraction of Kot-jang soy sauce was 75.88%${\pm}$1.20%. Lipase inhibitory activities in the low fractions of RC soy sauces, especially Cheong-jang, Deot-kangang, Jin-jang, and Euyeuk-kanjang, were also measured.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.1
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• pp.115-122
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• 1989

The mechanisms of aflatoxin $B_1(AFB_1)$ degradation by ammonia and alkaline pH during the storage of Korean soy sauces were studied. In the 0.05%, 0.1% and 0.5% of ammonia solutions, almost all of $AFB_1$(96-100%) was degraded after 2 to 24 hrs of incubation at $30^{\circ}C$. Increased levels of ammonia in both home made soy sauce(HMSS) and commercial soy sauce(CSS) caused slow increases in pH. The pH change was higher in CSS than in HMSS. The degradations of $AFB_1$ were not observed in the samples of HMSS, CSS, distilled water and 20 % of NaCl solution during the storage, however, when the pHs of the samples were adjusted to 10, the toxin was completely removed in all samples. $AFB_1$ was stable at pH 5 and 7 in bath buffer solutions and buffer solutions+0.2% ammonia, however, $AFB_1$ was degraded completely at pHs more than 9. $AFB_1$ was not degraded even at high concentrations of ammonia(0.2-1.0%) when the pH was maintained at 7 in the buffer solution. It indicated that ammonia content in the system was not important but the higher pH was the reason to degrade $AFB_1$. When the pHs of HMSS, CSS, buffersolution and buffer solution + 0.2% ammonia were adjusted to 5 and then reacted with $AFB_1$ for 5 days, the toxin was stable in all samples. However, when the pHs of the samples were adjusted to 7, about 60-70 % of $AFB_1$ was degraded in HMSS and CSS after 5 days of incubation during which the pH was not changed, but $AFB_1$ in the buffer solution and buffer solution + 0.2% ammonia was not degraded at all in the same conditions.

• Journal of the Korean Society of Food Culture
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• v.26 no.1
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• pp.39-52
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• 2011

This study examined the types and cooking methods for dasik (traditional pressed sweet), as recorded in 16 old Joseon dynasty (1392-1909) studies. The ingredients used in dasik during the Joseon dynasty were categorized into cereal powders, tree fruits, flower powders, root clods, dry-fish beef powders, and vegetables. In the early, middle, and late eras of the Joseon dynasty, $1^{st}$ set (two, five, and 70 kinds of dasik), $2^{nd}$ set (two, four, and 16 kinds of dasik) were prepared using cereal powders, and during the middle and late eras of the Joseon dynasty one and 22 kinds of dasik were prepared using tree fruits. During the late eras of the Joseon dynasty, seven kinds of dasik were prepared using flower powders, 11 kinds of dasik were prepared using root clods, 12 kinds of dasik were prepared using dry-fish beef powders, and two kinds of dasik were prepared using vegetables. The frequency of the ingredients were in the order of Huek-im (黑荏), Hwang-yul (黃栗), Jin-mal (眞末), Song-wha (松花), and Nok-mal (菉末) during the Joseon dynasty. To prepare dasik, the ingredients were mixed with honey, soy sauce, sesame oil, pepper, and water or ground and shredded to prepare for pressing and for abstract dasik, respectively. The appearance and taste of dasik varied, thereby resulting in nutrient supplementation, as the types of ingredients increased throughout the Joseon dynasty. This observation may be associated with the commercial industrial development that prevailed during the late Joseon dynasty. Further investigation will be conducted on the recipes and ingredients recorded in these old studies to develop a standardized recipe for the globalization of dasik.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.342-350
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• 2020

The objective of this study was to investigate the sensory and nutritional characteristics of seasoned broughton's ribbed ark Scapharca broughtonii product (S-BRA). Based on 100 g, the proximate composition of S-BRA was 68.9 g moisture, 16.1 g crude protein, 4.0 g crude lipid and 4.0 g ash. The salinity was 2.2 g. Based on the results of a taste-intensity test using an electronic tongue, S-BRA had a stronger umami taste and less sourness than the control (BRA prepared with commercial seasoning sauce) (P<0.05). In a sensory evaluation, S-BRA scored higher for appearance, taste, flavor, and texture compared to the control. The total amino acid content based on 100 g of S-BRA was 16.04 g, and the major amino acids were aspartic acid, glutamic acid, leucine, and arginine. The S-BRA was higher in calcium, phosphorus, potassium, iron, and zinc than the control. The fatty acid content based on 100 g of S-BRA was 3,242 mg, and the major fatty acids were 16:0, 20:5n-3 and 22:6n-3. These results indicated that S-BRA had greater nutritional value than the control.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.84-89
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• 2009

We evaluated the potential microbial hazard in approximately 19 kinds of side dishes purchased from traditional markets and supermarkets in the Daejeon area of Korea. The total microbial count in most of the side dishes except Kongjaban, Jwipo jorim, Anchovy bokkeum, Maneuljjong muchim, soy sauce red pepper jangachies, and Mumalraengyi purchased in traditional markets was significantly higher than in side dishes purchased in supermarkets. By contrast, Escherichia coli was detected at a level of 4.82 log CFU/g in Jinmichae purchased from traditional markets.

• Korean Journal of Food Science and Technology
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• v.47 no.3
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• pp.401-404
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• 2015

A sandwich ELISA (sELISA) to detect pork in processed foods was developed using goat anti-pig IgG antibodies. From the sELISA standard curve, the detection range of pork was $3-1,000{\mu}g/mL$. The cross-reactivity between the pig IgG antibodies, pork, and other meats (beef, chicken, fish, and crustaceas) was 100, 0.18, and 0%, respectively. When pork was heated for 10 min, the mean assay recoveries of pig-IgG were 79-32% at $60-70^{\circ}C$ and less than 0.11% at $80^{\circ}C$ or higher. When pork was spiked into cream soup, weaning food, fish paste, and sauce, the mean assay recoveries were 8.8, 45, 36, and 39%, respectively. In 12 commercial processed foods, the assay results coincided qualitatively with the food labels on the packages.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1177-1185
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• 2003

The contents of organic acids in traditional and modified fermented foods were compared, and propionic acid produced during fermentation was investigated. Organic acids in traditional and modified soy sauces were lactic acid, acetic acid, citric acid, formic acid, succinic acid and oxalic acid while propionic acid was found in traditional soy sauces only. Similarly, lactic acid, acetic acid, citric acid, oxalic acid, formic acid, succinic acid and propionic acid were found in traditional and modified soy paste. The organic acids in traditional and modified kochujang were citric acid, acetic acid, formic acid, lactic acid, malic acid, oxalic acid and succinic acid while propionic acid was not found in modified kochujang. The major organic acid in persimmon and commercial (fermented) vinegars was acetic acid. Propionic acid was uniquely found in persimmon vinegars. Also, content of tannic acid in persimmon vinegars was 366.9 ∼ 909.8 mg%.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.538-543
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• 2014

A sandwich enzyme-linked immunosorbent assay method (sELISA) for detecting the presence of shrimp in processed foods was developed using rabbit polyclonal antibodies against tropomyosin produced by black tiger prawns (shrimp). Based on the standard curve derived using this method, the detection range of shrimp was determined to be $1-100{\mu}g/mL$. The cross-reactivity of these antibodies toward black tiger prawns, fleshy prawns, cocktail prawns, lobster, and blue crab was 100, 73, 155, 18, and 0%, respectively. When shrimp was heated for 10 min, the mean assay recovery of tropomyosin was 121-221% at $70-100^{\circ}C$ and 7.8% at $121^{\circ}C$. When shrimp was added to cream soup, weaning food, sausage, fish paste, and sauce, the mean assay recovery was 397, 639, 168, 234, and 0%, respectively. In sample tests involving 14 commercial items, the coincidence ratio of assay results and reference was 79%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.9-15
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• 2014

To characterize novel biologically-active ingredients in traditional Korean soy sauces, polysaccharide fractions were isolated from two different soy sauces made either commercially (CSP-0) or through a traditional Korean process (KTSP-0), after which their intestinal immune-modulating activities were examined. CSP-0 and KTSP-0 showed enhanced production of interleukine-6 (IL-6) in culture supernatant of Peyer's patch cells. However, KTSP-0 activity was more potent than that of CSP-0. Only KTSP-0 increased in vitro immunoglobulin A (IgA) production by Peyer's patch cells in a dose-dependent manner. KTSP-0 also showed the higher bone marrow cell proliferation activity through Peyer's patch cells than that of the CSP-0 group. To investigate the in vivo effects on the intestinal immune system, CSP-0 and KTSP-0 were administered orally to four experimental groups of mice (0.0, 0.5, 1.0, and 5.0 mg/mouse/day, 30 days). Oral administration of CSP-0 and KTSP-0 induced IgA production by Peyer's patch cells and increased IgA excretion into mouse stools in a dose-dependent manner. Peyer's patch cells from the mice administered both CSP-0 and KTSP-0 showed significantly higher IL-6 production than that of the untreated or CSP-0 groups. However, oral administration of KTSP-0 was more effective at the same dosage. KTSP-0 administration augmented IL-6 content in mouse sera, whereas CSP-0 did not show any effect on IL-6 induction. The above data lead us to conclude that the intestinal immune-stimulating activities of polysaccharides from Korean traditional soy sauce are much better than those of commercial ones.