• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.149-157
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• 1988

This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to $9{\sim}10%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid, ${\alpha}-ketoglutaric$ acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.2
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• pp.109-117
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• 1986

For the purpose of obtaining basic data which can be applied to processing of retort pouched shellfishes, retort pouched seasoned ark shell, Anadara broughtonii, was prepared. The frozen ark shell was thawed and seasoned with a mixed seasoning powder prepared with $10.0\%$ of sorbitol, $2.0\%$ of table salt and $0.5\%$ of monosodium glutamate at $5^{\circ}C$ for 10 hours, and then dried at $45^{\circ}C$ for 4 hours. The dried seasoned ark shell was coated with $1.0\%$ sodium alginate solution, dried with cola air blast for 2 hours and then vacuum-packed in the laminated plastic film bag (polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally sterilized up to Fo=6.0 in hot water circulating retort at $121^{\circ}C$ for 10 minutes. The major fatty acids of raw ark shell and retort pouched seasoned ark shell products were 16:0, 20:5, 22:6, 18:0 and 18:3, and predominant free amino acids of those were lysine, arginine, glycine, alanine, glutamic acid and leucine. In nucleotides and its related compounds of raw ark shell and retort pouched seasoned ark shell products, the most abundant one was AMP, and total extract-N of those was chiefly consisted of free amino acids, betaine and nucleotide and its related compounds. During the processing procedure such as drying and sterilization, unsaturated fatty acids slightly decreased while saturated fatty acids increased, and total extract-N content decreased about a half. From the results of chemical and microbial experiments during storage, it was concluded that the products could be preserved in a good condition for 100 days at room temperature, and their duality could be improved by the coating treatment of sodium alginate solution.

• Journal of Animal Science and Technology
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• v.48 no.4
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• pp.513-520
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• 2006

A series of four in vitro experiments were conducted to evaluate condensed molasses solubles (CMS) as a source of nitrogen for ruminal microbes. In experiment 1, as compared with urea, the value of CMS as a nitrogen source was examined. In experiment 2, to determine the time needed for maximal response of microbial synthesis, the treatments were incubated for increasing times (from 6 h to 16 h). Because a sediment that was assumed to cause nitrogen loss was found after incubation in experiments 1 and 2, it was decided to avoid formation of sediment using sugar instead of molasses or a shorter time incubation (experiments 3 and 4). Furthermore, in experiment 4, because the extent to which ammonia nitrogen is released from CMS and urea before 6 h of incubation was uncertain, it was decided to examine the peaks of concentrations of ammonia nitrogen released from CMS and urea by sampling after 2 h incubation. There was no significant difference in the concentration of microbial-N between molasses/CMS and molasses/ urea treatments in experiment 1, although there were greater decreases in ammonia concentration with the molasses/CMS treatment. The microbial protein synthesis was increased progressively until 10 h for both treatments (experiment 2). Although ingredients that were completely soluble (sucrose, urea) were used in experiment 3, the sediment was still evident suggesting that the sediment was largely of microbial not feed origin. Ammonia release from CMS was much faster than from urea during 2 h incubation. In conclusion, the results of the present studies suggest that the feed value of CMS as a source of nitrogen for ruminal bacteria was similar to that of urea when it was estimated in vitro.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.24-32
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• 1984

In order to process instant foods which hold appropriate moisture contents and soft texture, four kinds of retort pouched seasoned-oyster products were prepared as control, seasoned products, solid smoked and liquid smoked product after seasoning and their processing conditions and quality stability during 100 days of storage were investigated. The optimum processing conditions of retort pouched seasoned-oyster product were as follows ; namely, raw oyster was seasoned at $105^{\circ}C$ for 10 min with seasoning solution prepared from sugar, sorbitol, salt, monosodium glutamate and 5'-ribonucleotide and then dipped for 30 seconds in Smoke-EZ solution(Alpha Foods Co., Ltd.) after predried for 30 min in hot-air drier. After. smoking, the seasoned and liquid smoked oyster was dried at $40-42^{\circ}C$ for 2.5 hours, vacuum packed in plastic film bag, and sterilized in a hot water circulating retort at $120^{\circ}C$ for 16 min. Comparing their quality before and after sterilization, TBA value of all the products after sterilization slightly decreased and among texture profiles hardness, toughness and chewiness slightly decreased, while elasticity and cohesiveness were rarely changed. Color value (a value) of the product treated with solid smoke or liquid smoke increased after sterilization. During storage pH, VBM and water activity of all products changed little and TBA values of the solid smoked product and liquid smoked one were lower than that of the others. Viable cell count was negative and texture changed little during storage. As for color difference during storage, green meat appeared on the surface of control and seasoned product after 15 days storage, while the masking of green meat could achieved by solid and liquid smoking treatment. And liquid smelling treatment was more effective than solid smoking. As a conclusion, retort pouched seasoned-oyster product treated with liquid smoke kept their good quality during 100 days storage and it seemed to be consumed as one of the instant foods which hold appropriate moisture contents and soft texture.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.203-211
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• 2013

The purpose of this study was to investigate the perception of aseptic foods (sterilized foods with radiation technology) in cancer patients in Busan. The subjects were 192 cancer patients at a hospital. This study was performed through interviews using questionnaires. Patients had perception scores on the need to develop aseptic foods (4.30 points out of 5.00), use aspetic foods (4.06/5.00), and intake aseptic foods (4.04/5.00). Patients less than 59 years old had significantly higher perception scores than those over 60 years old (p<0.05). The scores on aseptic food indicated the importance of various factors, including sanitation (4.86/5.00), good materials (4.82/5.00), nutritional value (4.79/5.00), unused of monosodium glutamate (MSG) (4.66/5.00), taste (4.61/5.00), and reasonable prices (4.60/5.00). The patients who were college graduates showed significantly higher scores and importance in good materials, proper packaging unit, simple cooking methods, food diversity, and familiar foods (p<0.05). In the aseptic menu items, patients wanted to include seasoned raw vegetables (4.11/5.00), a set menu (including cooked grain, soup, and a side dish) (4.08/5.00), seasoned cooked vegetables (4.04/5.00), low sodium kimchi (3.98/5.00), and fermented sauces (3.92/5.00). The patients with gastrointestinal cancer and other cancers (e.g. breast, thyroid, and renal cancer) had significantly higher necessity scores than lung patients for stew, seasoned raw vegetables, salad, low sodium kimchi, and a set menu (p<0.05).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.3
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• pp.191-201
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• 1987

Seasoned sardine meat was prepared to extend the use of sardine for human consumption, and processing conditions and storage stability of frozen seasoned sardine meat were studied during storage at $-20^{\circ}C$. The fish was beheaded, gutted and cleaned in a washing tank. The washed fish was then put through a belt-drum type meat separator which separates the flesh iron the bone and skin. Mechanically deboned fish meat was mixed with $20.6\%$ emulsion curd, $0.5\%$ table salt, $2.0\%$ sugar, $0.4\%$ sodium bicarbonate, $0.2\%$ polyphosphate, $0.1\%$ monosodium glutamate, $0.3\%$ onion powder, $0.1\%$ garlic powder, $0.1\%$ ginger powder, $3.0\%$ soybean protein and $0.1\%$. In sodium erythorbate. This seasoned sardine meat was frozen with contact freezer, packed in a carton box and then stored at $-20^{\circ}C$. The pH, volatile basic nitrogen, viable cell counts, peroxide value, carbonyl value, thiobarbituric acid value, taste compounds, fatty acid composition, salt extractable nitrogen, drip, texture, and color values of the products were determined during frozen storage. The results showed that lipid content in products could be controlled by using emulsion curd, and flavor and texture could be improved by adding spices and soybean protein, and lipid oxidation could be retarded by $0.1\%$ sodium erythorbate. Judging from the results of chemical experiments and sensory evaluation, the products can be preserved in a good quality for 120 days during frozen storage.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.26-31
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• 2012

For the purpose of production of GABA-rich tomato paste, this study was carried out to investigate GABA producing lactic acid bacteria from Korean traditional fermented food, Kimchi and optimize the culture conditions. As a result of fermentation, Lactobacillus brevis B3-20 among lactic acid bacteria isolated at the pre-experiments was the best producer of GABA at the tomato paste medium with 50%(wet-base) levels of dionized water. At the result of fermentation on the tomato paste medium with 0.5%(w/w) yeast extract, as a source of nitrogen, 3%(w/w) MSG(monosodium glutamate) and dionized water(the ratio of tomato paste and water was 2:8), Lb. brevis B3-20 produced the maximum GABA concentration, 143.38 mM. GABA-rich tomato paste showed the activity of free radical scavenging. Because GABA-rich tomato paste have functional ingredients such as ascorbic acid, lycopene, carotenoid, as well as GABA by lactic acid bacteria fermentation, GABA-rich tomato paste can be considered high functional materials.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.2
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• pp.49-58
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• 1989

For the effective utilization of anchovy as a food source, this work was undertaken the com-parison in food quality of anchovy snacks and its changes during storage at room temperature ($24\pm4^{\circ}C$). Chopped anchovy was mixed with soft flour($340.0\%$, w/w), corn starch($10.0\%$, w/w), sodium chloride($2.5\%$, w/w), monosodium glutamate($0.1\%$, w/w), sodium bicarbonate ($2.5\%$, w/w), water($5.6\%$, w/w), onion powder($0.3\%$, w/w), garlic powder($0.3\%$, w/w), red pepper powder($0.3\%$, w/w) and sodium erythorbate($0.2\%$, w/w), The mixture were rolled, aged, co沇ed, dried and finally parched or deep-fried at $190\pm10^{\circ}C$. The anchovy snacks were packed in the casted polypropylene film bag ($16cm{\times}14cm$), The changes in moisture contents, water activity, pH, volatile basic nitrogen, contents of amino acid and color values of products were negligible during storage. The results of TBA value and peroxide value showed that lipid oxidation can be retarded by adding antioxidant and spices. Judging from contents of amino acid and mineral, the products were more nutritive than the sold shrimp snack on the market. From the results of sensory evaluation and chemical experiments, the product prepared with sodium erythorbate could be preserved in good quality during storage of 120 days.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.1
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• pp.52-59
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• 1986

As one of trials to process instant sardine foods which can be preserved at room temperature, three kinds of products were prepared as seasoned-dried product (control, C), liquid smoked seasoned-dried product(S) and antioxidant treated seasoned-dried product(E), and their processing conditions and quality stability during storage were examined. Raw sardines were dressed, steamed and then filleted. The sardine fillets were seasoned with the mixed seasoning solution containing $28.0\%$ of sorbitol, $14.0%$ of sugar, $5.6\%$ of table salt, $1.8\%$ of monosodium glutamate, $0.6\%$ of garlic powder and $50.0\%$ of water at $5^{\circ}C$ for 15 hours, and dipped for 45 seconds in $10\%$ Smoke-EZ solution. After liquid smoking, the seasoned and liquid smoked sardine fillets were dried at $45^{\circ}C$ for 4 hours, vacuum packed in laminated plastic film bag(polyester/casted polypropylene= $12{\mu}m/70{\mu}m,\;15{\times}16cm$), and finally pasteurized in water at $95^{\circ}C$ for 30 minutes. The results obtained from chemical and microbial experiments during storage are as follows : the moisture contents, water activity and pH of the products showed little change, and VBN of them slightly increased during storage. The TBA value and POV of the products (E, S) were lower than those of control product(C) considerably. In color values, L value (linghtness) decreased while a and b value (red and yellow) revealed a tendency to increase during storage. The fatty acid composition of the products were similar to those of raw sardine, the predominant fatty acids were 16:0, 20:5, 18:1 and 22:6. The products (E, S) have a good preservative effect on highly unsturated fatty acids during storage. Viable cell counts of those products were negative and histamine contents were less than 2.0 mg/100 g. Among the texture profiles, hardness, elasticity and cohesiveness of the products slightly decreased during storage. Judging from the sensory evaluations, liquid smoked seasoned-dried product(S) was the most desirable, and the products could be preserved in good condition for 40 days at $25{\pm}3^{\circ}C$.

• Journal of Applied Biological Chemistry
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• v.61 no.3
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• pp.245-255
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• 2018

The research was aimed to analyze the functional constituents (GABA and isoflavone), radical (2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and hydroxyl) scavenging activities and enzyme (${\alpha}-glucosidase$ and lipase) inhibitory effects of soypowder milk (SPM) and fermented soy-powder milk (FSPM) with varied Lactobacillus brevis. Ten ${\gamma}-aminobutyric$ acid (GABA) producing lactic acid bacteria that showed 96-99% similarity with L. brevis, according to 16S rRNA gene sequence analysis, were isolated from fermented kimchi. The conversion rates of GABA were obtained 66.96-93.51, 63.76-84.58, and 57.05-69.75% in monosodium glutamate, gluten and soy protein, respectively. The levels of pH and glutamic acid of FSPM were found lower than those of SPM, but the acidity and GABA contents were higher. The GABA conversion rate of FSPM with BMK484 strain was attained the highest 69.97%. The contents of isoflavone glycoside ($1290.93{\mu}g/g$) was higher in SPM, but the content of isoflavone aglycone ($287.27-501.9{\mu}g/g$) was higher in FSPM. The levels of isoflavone aglycone such as daidzein, glycitein and genistein, were found as the highest 240.2, 61.24 and $200.45{\mu}g/g$, respectively, when FSPM was made with BMK484 strain. The DPPH, ABTS and hydroxyl radical scavenging and ${\alpha}-glucosidase$ and pancreatic lipase inhibitory activities of FSPM made with BMK484 strain were the relatively higher 60.31, 88.10, 61.25, 52.71, and 39.37%, respectively. Therefore, the L. brevis can be used as a material capable of simultaneously enhanced GABA and isoflavone aglycone in FSPM.