• Food Science and Preservation
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• v.16 no.3
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• pp.405-411
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• 2009

The manufacturing process and quality properties of Lactococcus lactis-fermented yakchobugak (LFY) containing some colored agro-food products were investigated to develop a good organoleptic bugak from the leaf of the medicinal herb. The de-oiling rate of LFY by centrifugation was 37.6%, which was significantly different to the 3.5% value obtained after standing and the 8.9% value obtained with the beating method (p<0.05). Reducing power (RS) increased with addition of increasing levels of ethanol extracts from agro-food powders. The RS of green tea extract-supplemented LFY had the highest value of 0.97 at $500{\mu}g/mL$, and this was significantly different to values obtained using other extracts (p<0.05). At 83.84%, the DPPH (2,2-diphenyl-1-picrylhydrazyl) free-radical scavenging activity of green tea extract-supplemented LFY was the greatest of all samples tested, followed by LFY with woolgeom at 39.48%, LFY with black rice at 28.45%, and LFY with bokbunja at 22.24% all ethanol extracts were added at $50{\mu}g/mL$ (p<0.05). Acid values of green tea and bokbunja LFYs stored in transparent PE bags at $60^{\circ}C$ for 7 days were 1.82% and 2.03%, respectively. Textural hardness values of LFYs were less than 250.62, except for LFYs with black rice and woolgeom, but these values increased $2{\sim}3$-fold after lactic acid fermentation. Carbohydrate and protein content of LFYs were in the ranges $58.95{\sim}64.63%$ and $7.50{\sim}8.68%$, respectively. Lipid and calorie contents of woolgeom LFY had the lowest values of 22.02% and 490 Kcal, respectively.

• Korean Journal of Medicinal Crop Science
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• v.6 no.1
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• pp.21-27
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• 1998

This experiment was conducted to increase aromatics in roots of Condonopsis lanceolata by applications of organic matters. Fresh root wt. was increased by conifer/moss application to 79.1g per plant. Crude protein content was also higher at rice straw application than native soil application and crude saponin content was increased by conifer/moss application, but contents of crude fat, fiber and ash were not different in all treatments. Although contents of K, Ca, and Mg were increased by rice straw application, Fe, Mn, Zn, Na and Cu were not significantly different in all treatments, The highest free amino acid was arginine, it was increased by the application of fallen leaves and the highest yield (0,008%) of essential oils was obtained by conifer/moss application. As a result, to produce C. lanceolata plant showing higher quality and aromatic essential oils, it was considered that the most effective organic matter showing high yield and higher aromatic constituents was conifer/moss application of over 3M/T per 10a.

• Korean Journal of Agricultural Science
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• v.6 no.2
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• pp.205-212
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• 1979

Red pepper paste were prepared by using various raw materials such as rice, glutinous rice, polished barley, polished wheat and corn powder, and their chemical compositions including reducing sugar, amino-N and ethanol were analyzed during the period of aging in order to elucidate effects of these starchy materials on the compositions and qualities of the products. The results obtained are summarized as follows: 1) Koji of these materials were manufactured respectively by inoculating a strain of Asporyzae and their activities of protease and saccharifying amylase were determined. Wheat koji was found to have the highest level of protease activity among the koji, while glutinous rice koji had the strongest amylase activity. 2) Contents of moisture, crude protein, crude fat, and sodium chloride in the red pepper pastes were not changed significantly, however total sugar content was decreased during the period of aging. 3) After 60 days of aging, the highest amount (160mg%) amino nitrogen was detected in the red pepper paste of polished wheat, but higher levels of reducing sugar and ethanol contents were detected in that of glutinous rice. 4) Amino acids in the products were analyzed after 60 days of aging: a) Total 17 amino acids were detected. b) Free amino acid ratio to total amino acid content was approximately 35 percent in average. c) Free glutamic acid was higher than any other free amino acid In the amount and free ratio, but free methionine was lower. d) Lysine content was relatively high, while histidine and glycine were detected in trace. 5) Sensory tests including color, odor and taste on the products resulted in the highest mark for the red pepper paste of glutinous rice but in the lowest mark for that of corn powder.

• Korean Journal of Agricultural Science
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• v.25 no.1
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• pp.52-67
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• 1998

The investigative research on the mammalian milk purely consisted of the physiological quality of lactoferrin was conducted to reveal the antimicrobial ativity of specifically functional foods with antibiotic characteristics as a basic data in food manufacturing. Bovine lactoferrin were isolated from raw milk samples, and was digested with pepsin, trypsin and chymotrypsin. It was necessary then to separate and purify lactoferrin from bovine raw milk, and in order to analyze the antimicrobial activity of the enzyme-treated bovine lactoferrin in their required quantitative fraction. Afterwards Escherichia coli and Staphylococcus aureus was incubated in it. It was that investigated to enzyme-treated fractions molecular weight and the peptide fragment with antimicrobial effect. 1. The purity of enzyme-treated bovine lactoferrin(BLF) was tested by SDS-PAGE. As a results of 12% SDS-PAGE assay, pepsin-treated LF did not exhibited band until if reaches 14 KDa, while trypsin and chymotrypsin treated LF, known to contain the non-digestive lactoferrin exhibited band at a molecular weight of 33 KDa. 2. Bovine lactoferrin was sucessfully purified through the use of Sephadex G-50 Column. In order to assay LF through the Sephadex G-50 column chromatography, the digestive bovine lactoferrin (BLFs) was eluted with a linear gradient of 0.05% Tris-HCl. When the gel-filtration analysis, pepsin, trypsin and chymotrypsin treatments of BLF fragments was showed 2, 3, and 2 peak, respectively. The results of the HPLC analysis confirmed that had a non-digestive lactoferrin receptor, and trypsin and chymotrypsin treated BLFs has an antimicrobial effect. 3. To measure the strength of the antimicrobial effect of enzyme treated lactoferrin it was compared to the antimicrobial activity taking place at the incubated Escherichia coli and Staphylococcus aureus. This might explain the resistance of the microorganisms for peptide fragment. The pepsin-treated of bovine lactoferrin was markedly reduced by incubation of the cells. Trypsin-treated of BLF was similar to chymotrypsin-treated of BLF. However, trypsin and chymotrypsin treatments of BLFs were showed the antimicrobial effect until eight hours incubation for native bovine lactoferrin. Therefore the enzyme-treated lactoferrin have an antimicrobial effect even non-digestive lactoferrin. 4. The digestive bovine lactoferrin fragments assay was carried out by the use of Sephadex G-50 column chromatography and SDS-PAGE. The pepsin and chymotrypsin-treated fragments has a low molecular weight and trypsin-treated lactoferrin was only showed a band. It was described that characteristics of digestive protein. It appeared that there may be a relation between virulence and resistance to enzyme-treated BLF.

• Korean Journal of Agricultural Science
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• v.32 no.2
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• pp.205-214
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• 2005

The purpose of this study was to investigate the effect of ground corn as an additive to ginseng residue silages. The silages were made with corn (CS), red ginseng (GS), red ginseng residue +0.5% ground corn (GS0.5), w/w bases, red ginseng residue+1.0% ground corn (GS1.0) and red ginseng residue+silage inoculant, lactic acid bacteria (GSL). The raw materials were cut only for corn forage in 2cm length. The ginseng residue without cutting were mixed without or with additives, ground corn and inoculant, and ensiled each into two 2,000ml glass bottles. The bottles with silages were stored at a dark place at room temperature and formented for 60 days. The crude protein contents were higher for all red ginseng silages as 17.7, 18.8, 18.3 and 17.8% for GS, GS0.5, GS1.0 and GSL than that of corn silage as 8.8% (p<0.05). The calcium content were higher in GS, GS0.5, GS1.0 and GSL as 0.99, 1.13, 0.99 and 1.03% than that in CS as 0.31% (p<0.05). The pH of silages fermented for 60 days was similar each other; CS, GS, GS0.5, GS1.0 and GSL as 3.8, 3.7, 3.3, 3.5 and 3.7, respectively. However the pH of GS0.5 was the lower than that of corn silage. The total concentration of volatile fatty acids were higher for CS as 87.3 mM/dl than those of GS, GS0.5, GS1.0 and GSL as 44.7, 37.8, 46.3 and 47.2 nM/dl. However, the percentage of lactic acid concentration of ginseng silages such as GS, GS0.5, GS1.0 and GSL, 60.2, 77.2, 83.4 and 77.3% was higher than that in CS, 53.7% (p<0.05). The in vivo dry matter digestibilities for 72hr fermentation was higher in ginseng silages (GS, GS0.5, GS1.0 and GSL as 76.5, 75.8, 72.9 and 77.3%, respetively) than that in for CS as 52.1% (p<0.05). It can be concluded that silage added with ground corn (GS0.5 and GS1.0) and lactic acid inoculant were high in its quality, and the GS0.5 can be suggested as a practical method for red ginseng residues silage making.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1402-1408
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• 2012

Mulberry pomace, a by-product obtained from mulberry juice, has not been utilized as food. In this study, antioxidant activities, proximate composition and physiochemical characteristics of mulberry pomace were evaluated and compared with those of mulberry fruit or mulberry concentrate. Mulberry fruit was pressed and filtered. The filtrate and residue were used as mulberry juice and mulberry pomace, respectively. Mulberry juice was evaporated, after which a concentrate ($24.7^{\circ}Brix$) was obtained. Moisture contents of mulberry concentrate, freeze-dried mulberry, and pomace were 68.7%, 6.03%, and 7.32%, respectively. Reducing sugar contents were 45.7% in freeze-dried mulberry, 24.5% in pomace, and 30.9% in mulberry concentrate. The pH and acidity of the three samples ranged from 5.80~5.92 and, 0.035~0.080%, respectively. Carbohydrate and crude ash contents were the highest in mulberry fruit, whereas crude protein, fat, and fiber contents were the highest in pomace. Redness of the Hunter color system was 4.7 in mulberry and 4.3 in pomace. Total phenolic content was the highest in mulberry fruit, whereas total flavonoid content was the highest in pomace. Antioxidant activities (DPPH, hydroxyl, and ABTS radical scavenging activities) were enhanced in the order of mulberry fruit> pomace> mulberry concentrate. Especially, antioxidant activities, such as DPPH and hydroxyl radical scavenging activities, of mulberry pomace were similar with those of mulberry fruit. Based on these results, freeze-dried mulberry pomace may be considered as a functional as well as an additive material for food processing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.221-226
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• 2012

For the investigation of a possibility as a useful functional material, 6 cultivars (Takinosawa Gold, Kawanakawase Hakuto, Madoka, Yumefuji, Nagasawa Hakuho, Hong Bak) of Prunus persica L. Batsch were studied at unripe stage to determine the physicochemical properties and chemical compositions. The cultivars were picked in late May, and all samples were analyzed for external properties, physicochemical properties, pH, Brix value, Hunter's color value, hardness, vitamin C, and reducing sugar. The size of the fruit from all six cultivars was compared, and it was determined that cultivars, fruit from Madoka was the largest, while that from Yumefuji was the smallest. Comparing fresh weight, the fruit from Yumefuji was lowest in moisture contents (89.13~89.96%), and that from Nagasawa Hakuho had significantly higher crude protein (1.02~1.62%). The contents of crude lipids (0.18~0.23%) and carbohydrates (8.00~9.35%) were not significantly different between cultivars and Madoka included higher crude ash contents (0.32~0.69%) than other cultivars. The pH of 6 cultivars from unripe peaches were significantly higher from Kawanakawase Hakuto, and the Brix value was also highest from Kawanakawase Hakuto, followed by Yumefuji, Madoka, Nagasawa Hakuho, Takinosawa Gold, and Hong Bak. In chromaticity, the L value, the indicator of brightness, was significantly higher in fruit from Nagasawa Hakuho. The a value, the indicator of redness, was the highest with Hong Bak and overall lower than -5. The b value, the indicator of yellowness, was the highest in fruit from Madoka and ranged from 16.51 to 18.33. In physical characteristics, the hardness of the unripe peaches was the highest in fruit from Hong Bak, and overall, white peaches have a higher hardness value than yellow peaches. The vitamin C content of the fruit didn't show any significant differences between cultivars, and the reducing sugar showed a higher percent than 6.34% in fruit from all cultivars. These results suggest that unripe peaches were commensurate with the development of natural pigment and as a functional foods.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.1
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• pp.20-30
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• 1975

It is matter of fact processing technology must affects the quality and yield of final product and these also depend on the selection of raw material directly or indirectly. So that the estimation of tile preprocessing condition of shellfish is of great importance for distributors and processors. This study was attempted to establish the basic data for evaluating the processing suitability of baby clam, which is one of the five important shellfishes for domestic use and export. The important results are as follows: 1. The ratio of meat volume and meat weight to the holding capacity by shells may be useful for measuring the condition index of baby clams. 2. Baby clams grown in the beds with the composition of a large quantity of gravel were low in condition index value than in sand and mud. 3. If the green feed phenomenon was the prime consideration for canned baby clams, tile most suitable harvest season if October. In this period, the digestive tract in body was almost colorless. 4. As a whole, seasonal changes of moisture and fat content in baby clams were reversely correlated. Protein content increased from April and slightly decreased for a while from July to August and increased again from September. In March, the content of glycogen was 6.3 to 6.8 percent. From this period to October, glycogen was rapidly decreased. In October, it was only 0.1 to 0.2 percent but increased from November. There were little seasonal changes in pH value and crude ash content. The pH value of meat was 6.0 to 6.2 and crude ash content was about 2 percent. 5. By the results of condition index and chemical composition of baby clams, the suitable harvest season as raw materials for processing was from March to June and from September to October. 6. The steamed baby clam meat was packed with 2 percent salt solution containing 0.15 percent, citric acid or 0.5 percent $Na_2$ EDTA in a round sanitary tin can coated with C-enamel that is 203.9 ml by volume and sterilized for 60 minutes at $112^{\circ}C$. The canned product has shown a good result to reserve the natural characteristics of baby clam through six month storage at room temperature.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.1
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• pp.1-9
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• 1977

The purpose of this study is to complish a method of fish glue malting with residual products such as fish head and skin discarded from sea food processing. Using the skins of Alaska pollack and file fish from fillet packers, the optimum conditions of skin glue processing were investigated and physical and chemical properties of the product were also determined. The yields of Alaska pollack, Thelagra calcogramma, skin and file fish, Novodon modestus, skin to the total body weight were $4.6\%\;and\;5.0\%$ respectively. The optimum conditions for a $49.3\%$n yield Alaska pollack skin glue processing were considered the extraction of previously tinted in $0.1\%$ calcium hydroxide solution for 3 hours with the additional water as much as 3 times of sample weight at $70^{\circ}C$ for 3 hours under the controlled pH 5.0. The conditions for file fish skin glue were similar to those of Alaska pollack except the addition of five times of water to the weight of sample skin needed for extraction. The content of crude protein of Alaska pollack and file fish skin glue were $98.0\%\;and\;96.0\%$ respectively. The contents of crude ash and crude lipid were not different from that of chemical grade gelatin. Relative viscosity, melting point, gelation temperature and jelly strength of Alaska pollack skin glue marked 5.84, $21.8^{\circ}C,\;7.1^{\circ}C\;and\;10.0g$ respectively and those of file fish skin glue showed $5.79,\;25.0^{\circ}C,\;7.4^{\circ}C\;and\;11.6g$ respectively.The color and turbidity of Alaska pollack skin glue are slightly superior to those of file fish skin glue. It is supposed that the extract residue of skin glue is valuable for use the animal feeds by the results of amino acid composition. And the ratio of each amino acid content to the total amino acid of Alaska pollack and file fish skin glue is similar to that of chemical grade gelatin.

• Journal of Life Science
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• v.18 no.9
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• pp.1186-1193
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• 2008

The growth performance of pangasiid catfish (Pangasius hypophthalmus), silver carp (Hypophthalmichthys molitrix) and catla (Catla catla) was evaluated in polyculture at varied combinations and stocking ratios in earthen pond for a period of 16 weeks. Combinations of pangasiid catfish, silver carp and catla with the total density of 30,000 fish per hectare were evaluated. A commercial pelleted feed containing 28% crude protein and 6% lipid was fed only to pangasiid catfish at the rate of 8% of body weight during the first six weeks, 6% during the second six weeks and 4% thereafter twice daily. The growth and feed utilization efficiency of pangasiid catfish were found similar in all treatments. The growth of silver carp was markedly decreased upon the increase of its own stocking density. The highest growth of silver carp achieved in polyculture of pangasiid catfish, silver carp and catla at 2:1:1 ratio where density of silver carp was lowest. The growth of catla was found to be affected by the presence of silver carp. The growth rate of catla markedly declined with the increase of silver carp density. The highest growth of catla obtained in polyculture of pangasiid catfish only with catla stocked at 1:1 ratio. The highest yield and economic return achieved in polyculture of pangasiid catfish, silver carp and catla at the ratio of 2:1:1 due to higher growth of silver carp and higher market value of catla. The water quality conditions in all different treatment ponds were within optimum ranges throughout the culture period and the values did not show any significant variation (p>0.05) among the treatments.