• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.259-270
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• 1992

The changes in life style today appear many ways. Many housewives turn away from home preparation of the time consuming traditional foods, such as 'Andong sikhe'. The importance, however, of succeeding the traditional cuisines is getting appreciated widely nowadays. This study aimed to investigate the preparation of Andong sikhe by use of pure culture inoculation and the improvement of storage stability by the addition of stabilizers to the product. Lactobacillus delbreuckii was selected for the pure culture inoculation in the fermentation. The changes in chemical composition such as total acidity, sugar content, amino acid and various forms of nitrogen during fermentation were determined. The changes in pH of the product, the enzyme activities and the population of lactic acid bacteria were also followed in the process of fermentation. The Lactobacillus dominated in the beginning of the fermentation but the Streptococcus out numbered the former as the fermentation proceeded. The crude protein content increased up to the 4th day of fermentation but slowly decreased there after. The pH of the product rapidly decreased to 4.2 by the 2nd day of fermentation. The total acidity reached to the 0.38% by the 2nd day of fermentation and kept on increasing slowly during the fermentation. The free sugar consisted of 6 kinds including maltose and one unknown sugar. The amino form nitrogen increased up to 38.5mg% at the 2nd day of fermentation and the product tasted best at this time. The ammonia form nitrogen, water soluble and salt soluble protein decreased during fermentation. Proline and aspartic acid were the two major free amino acids. The free methionine increased while the free lysine decreased in the process of fermentation. The major amino acids of water soluble and salt soluble protein were glutamic acid and aspartic acid. The arginine content of salt soluble protein increased as the fermentation proceeded. Linoleic, palmitic and oleic acid were the three major fatty acids and occupy 90% or more of the total fatty acids. The activities of acid protease and liquefying amylase reached to the maximum at the 4th day of fermentation while those of saccharogenic amylase and lipase reached to the peak at the 2nd day of fermentation.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.231-237
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• 1999

It is very distinctive that sigumjang meju was produced with smoking after molding. Every shapes of traditional sigumjang meju gathered from Kyeongsangbukdo were doughnut types. Fermentation time were $60{\sim}90$ days. Aerobic bacteria were $6.8{\times}10^7\;cfu/g$, and anaerobic bacteria, yeasts, molds count $3.2{\times}10^6\;cfu/g,\;1.0{\times}10^6\;cfu/g\;and\;4.0{\times}10^6\;cfu/g$, respectively. Analysis showed: moisture content, $10.5{\pm}2.6%$; fat content, $2.9{\pm}1.1%$; protein content, $8.3{\pm}0.7%$; ash content, $3.8{\pm}0.7%$; pH, $6.0{\pm}0.5$; L-value, $54.5{\pm}4.7$; a-value, $+3.3{\pm}0.7$; and b-value, $+10.7{\pm}2.0$. K content was the most in quantity among the minerals in sigumjang meju. Maltose was most abundant component among the tested sugars followed by mannitol. Total content of amino acid was $1524.9{\pm}1295.3\;mg%$. Proline was the most abundant component among the amino acids. The ratio of essential amino acid was $30.0{\pm}12.9%$. The principal fatty acids were 18:2, 18:1 and 16:0. Saturated fatty acid and mono unsaturated fatty acid were $23.2{\pm}1.9%\;and\;23.5{\pm}5.2%$, respectively. The PUFA/SFA was $2.3{\pm,}0.3$ which higher than 1.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.1
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• pp.79-86
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• 2012

This study was performed to investigate the physiochemical properties and anti-diabetic effect of yacon vinegar by two-step fermentation. Yacon was matured at room temperature for 20 days. The sugar content of yacon juice prepared from mature yacon was approximately $14^{\circ}Brix$. In the first stage, yacon wine was produced from the juice at $28^{\circ}C$ for 6 days. In the second stage, acetic acid fermentation was conducted at $30^{\circ}C$ and 200 rpm for 6 days to produce yacon vinegar with 4.75% acidity. The major free sugars of yacon vinegar were glucose and fructose at 2,072.12 mg% and 463.95 mg%, respectively. The acetic acid content was the highest of the major organic acids at 3,881.44 mg%. The total free amino acid content was 62.88 mg% with the main free amino acids being proline, ${\gamma}$-amino-n-butyric acid and ornithine. The major minerals of yacon vinegar were Ca, K and Mg. The in vivo anti-diabetic activity of yacon vinegar was investigated in high-fat diet (HFD)/streptozotocin (STZ)-induced diabetic mice. Diabetic mice were administered orally with 10% yacon juice and two yacon vinegars (5% and 10%) at a dose of 7 mL/kg body weight once per day for 4 weeks. Five% yacon vinegar improved the fasting blood glucose levels and glucose tolerance test significantly compared to the diabetic control group (p<0.05). Yacon vinegar increased the pancreatic C-peptide concentration in a dose-dependent manner. These results show that 5% yacon vinegar has a more potent effect on ameliorating hyperglycemia than 10% yacon juice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.496-502
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• 2005

The chemical properties and nitrite scavenging ability were analyzed which on a citron (Citrus junos) of 4 kinds purchased in different regions [Namhae (I, II), Tongyoung and Koheung] in Korea. Four kinds of organic acids were determined. Citric acid contents in flesh and peel of citron were $10.2\pm0.14\~17.7\pm0.17\;g/100g$. The organic acid content was the highest in citron purchased from Koheung. Total mineral content in citron was in a range of $2,844.3\~4,022.4$ mg/100 g, the potassium content was the highest in the range of $1,332.4\pm2.31\~2,308.5{\pm}3.25\;mg/l00g$. The major free amino acid from citron were proline, asparagine and glutamic acid. And the highest in peel of citron purchased from Tongyoung by 326.9 mg/100 g. However, the kinds and contents of chemical components in citron were somewhat different among various regions. The electron donating ability using DPPH method of citron juice was more than $80.0\%$ at the concentration of $0.1\~0.2\%$ and it was stronger by increased the juice concentration in the reaction mixture. SOD-like activity showed $10.2\pm0.50\~20.1\pm0.77\%$ at the concentration of $0.01\~0.2\%$. The nitrite scavenging ability was pH and sample concentration dependent. It was the highest at the pH 1.2 and more than $73\%$ in $0.1\~0.2\%$ citron juice. On the contrary in all concentration of added citron juice lower than $27\%$ at pH 4.2.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.316-324
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• 1985

Vacuum-packed and seasoned smoked-dried products of red squid, Ommastrephes bartrami, caught in the Northern Pacific Ocean, were prepared and stored at room temperature for 90 days to test their keeping quality. Defrosted squids were eviscerated, skinned, and cut. The mantle meats were flavored with seasoning powders prepared from sugar, sorbitol, salt, monosodium glutamate, or smoke flavor (Smoke-EZ, Alpha Foods Co., Ltd.). After seasoning, the mantle meats were dried at $45^{\circ}C$ for 7 hours, vacuum packed in plastic film bags, and pasteurized in water at $95^{\circ}C$ for 30 minutes. Three kinds of products were prepared : control products (seasoned-dried), solid smoked seasoned-dried and liquid smoked seasoned-dried. The moisture level, water activity, color value (L, a and b value), texture, and viable cell counts of bacteria in these products were determined during storage at room temperature, $5^{\circ}C\;and\;35^{\circ}C$, respectively. The results showed that the products could be preserved at good condition for 90 days though they developed pale brown color during storage. The contents of free amino acids, nucleotides and their related compounds, and the compositions of fatty acids of raw squid and smoked products were analysed. In the amino acids, arginine, taurine, glycine and proline were abundant in raw and smoked products. The contents of hypoxanthine of raw and smoked products were higher than the other nucleotides and their related compounds. In fatty acid compositions of raw and smoked products, the dominant fatty acids were docosahexaenoic acid (22:6), hexadecanoic acid(16:0) and eicosapentaenoic acid (22:5).

• Journal of Plant Biotechnology
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• v.32 no.3
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• pp.167-173
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• 2005

Three different cDNAS for cinnamate 4-hydroxylase (C4H) which are involved in the second step of the general phenylpropanoid pathway were isolated and designated as pc4h1 (1,755 bp), pc4h2 (1,655 bp), and pc4h3 (1,316 bp), respectively. The nucleotide sequence analysis revealed that both pc4h1 and pc4h2 clones encode polypeptides of 505 amino acids frame but pc4h3 clone was truncated at the 5'-end of coding region. The alignment of the deduced amino acid sequences showed that PC4H1 and PC4H2 are highly homologous (95.8% identical) with each other and contain three conserved domains which are typical in cytochrome P450 monooxygenase: proline-rich region, threonine-containing binding pocket for the oxygen molecule, and heme binding region. In addition, result of the phylogenic tree analysis revealed that both pepper C4Hs belong to Class 1. pc4h2 transcription was strongly induced in wounded fruit (400%) and root (200%) relative to its very low basal level but not in leaf or stem tissue. In case of pc4h1, the basal level of transcription was higher than pc4h2 but induction by wounding was lower in fruit and root while leaf and stem tissues did not respond to wounding. The basal level of pc4h3 transcripts was not, if any, detectable and response to wounding was not observed.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.810-819
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• 2012

This study investigated the chemical composition, meat quality and volatile flavor compounds in loin and top round of Hanwoo beef (n=126) depending on different age groups (G1, <5; G2, 6-8; G3, >9 years old). The intramuscular fat content (%) was higher for loin and top round of G1 (p<0.05) than that in the other groups. There was no difference in age groups for the top round; however, the loin of G1 had lower protein content (p>0.05). Total collagen content was lower in the top round of G3 (p<0.05). The loin and top round muscles of G1 had higher $a^*$ values and lower Warner Bratzler shear force values than that in the other age groups (p<0.05). The loin muscles of G1 were lower in percentage of cooking loss and higher in the water holding capacity than the loin in the other groups (p<0.05). The loin of G1 had lower total content of saturated fatty acids, whereas the top round of G1 had higher total content of monounsaturated fatty acids and lower total content of polyunsaturated fatty acids than that in the other age groups (p<0.05). Alanine was the highest free amino acid in the loin of Hanwoo beef, followed by glutamine, glycine, isoleucine and proline. The loin of G1 had higher contents of threonine, alanine, valine, methionine, phenylalanine, leucine and lysine than those in the other groups (p<0.05). The loin of G3 contained higher 3-methylbutanal, furfural, octanal, 1-(acetyloxy)-2-propanone, 1-octanol, 2,5-dimethylpyrazine and 2-ethyl-2,5-dimethylpyrazine in volatile flavor components than the loin in G1(p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.97-106
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• 1984

The Antarctic krill, Euphausia superba, is drawing attention over the world as the largest source of unutilized proteins in the ocean. For the use of krill as a human food, processing conditions of krill sauce by autolysis and/or commercial proteolytic enzyme digestion were examined. The krill was chopped and mixed with equal weight of water, and hydrolyzed by autolysis and/or commercial proteolytic enzyme digestion. The optimal conditions for hydrolysis of krill were $52.5^{\circ}C$, pH 7.0-7.5, 3 hours by autolysis, $52.5^{\circ}C$, pH 6.3, 3hours by bromelain (0.5 %) digestion, and $52.5^{\circ}C$, pH 7.0-7.5, 3 hours by commercial complex enzyme (5 %) digestion, respectively The maximum hydrolyzing rate of protein were 83.2 % by autolysis, 89.7 % by bromelain digestion, 92.7 % by commercial complex enzyme digestion. After krill meat hydrolyzed by autolysis at optimum condition, inactivated at $100^{\circ}C$ for 20 minutes and filtered with Buchner funnel. Two kinds of products were prepared with krill hydrolysate and preservatives: one contained 10 % of sodium chloride and 0.06 % of benzoic acid and the other 10 % of sodium chloride and 3 % of ethyl alcohol. These products were filled in the sterilized glass bottle and sealed. The pH, volatile basic nitrogen, amino nitrogen, color value (L, a and b values) and viable counts of bacteria were determined during storage at $37^{\circ}C$. The results showed that the products could be preserved in good condition during one month at $37^{\circ}C$. As a method to reduce the sodium level in krill sauce, it is convinced that sodium chloride could be replaced half in partially by potassium chloride. In the products prepared from krill by autolysis, bromelain or commercial complex enzyme digestion, hypoxanthine and 5'-IMP were abundant among the nucleotides and their related compounds as 15.3-20.4 ${\mu}mole/g$, dry solid, 2.2-2.5 ${\mu}mole/g$, dry solid, respectively. The abundant free amino acids were lysine, leucine, proline, alanine and valine. The contents of these amino acids were 67.4 %, 69.4 %, 69.8 % of the total free amino acids of each products. And TMAO, betaine and total creatinine were low in contents. The flavor of krill sauce prepared from krill by autolysis or enzyme digestion was not inferior to that of traditional Kerean soy sauce by sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.222-228
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• 1986

Contents of crude protein, calcium phosphorous, fatty acids, and amino acids in raw flesh and cooked broth of carp were determined. Quantative changes of the nutrients in cooked broth of carp were investigated during boiling time (3,6,9 and 12 hours). In case of quantative changes of the nutrients such as crude protein, calcium, phosphorous, fatty acids and amino acids in raw flesh of carp and cooked broth of carp during boiling time: All nutrients were increased with boiling time. And they marked maximum level at 12 hours of cooking time except calcium and fatty acid. The amount of unsaturated fatty acid to total fatty acids was larger than those of saturated fatty acid to total fatty acids, The amount of oleic acid and linoleic acid was larger than any other fatty acid. The major components of essential amino acids were shown to be valine, leucine, lysine and arginine, and the minor conponents of essential amino acids were methionine and histidine. In nonessential amino acids, the major components were aspartic acid, glutamic acid and alanine, and the minor components were serine, proline and cystine. The results suggest that the raw flesh and the cooked broth of carp are good sources as protein, fat and phosphorous.

• Journal of agriculture & life science
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• v.43 no.1
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• pp.51-59
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• 2009

The chemical components and antimicrobial activities of garlic from different area were investigated and analyzed to provide basic data for functional food materialization and processing. Hunter's values of garlic from different area were L 53.41~57.15, a -3.49~-4.38 and b 11.47~17.55. The moisture, crude protein, crude fat, nitrogen free extract, crude fiber and ash were 65.24~71.96, 6.24~9.35, 0.21~0.49, 19.01~22.72, 0.58~0.95 and 1.01~2.01%, respectively. The major minerals of garlic from different area were Na(27.22~112.03), Mg(18.17~32.56), K(242.16~569.28), Ca(28.60~63.93), P(117.72~265.21 mg%) and major free sugars were sucrose, glucose and fructose. The major amino acids of garlic from different area were proline, arglmne, glutamic acid and aspartic acid and content of total amino acid was 2,709.33~4,561.04 mg%. The ascorbic acid content of garlic from different area was 2.966~8.673 mg%. Composition of fatty acids of garlic from different area were linoleic acid, oleic acid and palmitic acid, unsaturated fatty acid and saturated fatty acid contents were 72.18~74.35 and 25.65~27.82%, respectively. Antimicrobial activities of garlic extracts as different area increased depends on concentration and showed the high antimicrobial activities against Gram(+) and Gram(-).