• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.199-205
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• 2004

The quality characteristics of traditional Korean Takju fermented with discolored, broken, and milled rice were evaluated. Initial pH of medium and culure temperature for the alcohol fermentation were 4.2 and 26$^{\circ}C$, respectively. After 5 days of cultivation, final pH and temperature were 4.0 and 23.5$^{\circ}C$. The alcohol contents in fermentation of discolored and broken rice was about 18.0％ and that of milled rice was 18.7％. The content of succinic acid was highest in organic acid components of products fermented three materials respectively. The major volatiles were 3-methyl-1-butanol, 2-methyl-1-propanol, n-propanol and ethyl acetate. In free amino acid composition of mashes, alanine retained more than 1000 mg％. Free sugars contained in mashes such as glucose, fructose, sucrose, maltose were also analysed by HPLC. Results of sensory evaluation in taste, aroma, color were showed good score above 4.3.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1132-1140
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• 2014

This study aimed to investigate the changes in antioxidant activities, quality characteristics, and storage stability of mayonnaise prepared with perilla oil with the addition of mulberry powder ranging from 0 to 5%. The antioxidant activities of perilla oil mayonnaise (PM), as determined by DPPH and ABTS radical scavenging activity, as well as FRAP and total phenolics content were improved by the addition of mulberry powder compared with the control sample. Antioxidant activities were dependent on the amount of mulberry powder added. Lipid oxidation of PM decreased with a higher amount of mulberry powder, based on measurements of peroxide value. The emulsion stability of PM increased with decreases in the amount of mulberry powder level. The a-value in PM color increased with increasing amount of mulberry powder. Sensory evaluation showed that the highest score in overall acceptability of PM was achieved with 4% mulberry.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.502-510
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• 2007

This study investigated the utilization of turmeric (Curcuma aromatica Salab.) for tofu manufacture and its effects on the quality characteristics and shelf-life. Various concentration (0.000%, 0.005%, 0.010%, and 0.015%) of turmeric were used to evaluate the shelf-life during tofu storage for 12 days at $10^{\circ}C$. The pH decreased with an increasing storage period, but the 0.010% and 0.015% tofu showed lower pH value than the 0.000% tofu, the acidity decreased with an increasing storage period. The water content of the turmeric tofu decreased with an increasing storage period. The turbidity gradually increased until 6 days of storage, and then rapidly increased at 12 days of storage. The microbial count of the 0.015% tofu was lowest during the storage period. In measuring the turmeric tofu color, the L- and a--values decreased during the storage period, while the b--value increased. In the texture analysis, hardness, gumminess, and brittleness of the turmeric tofu decreased 12 days of storage. Cohesiveness and springiness increased with an increasing storage period. In the sensory evaluation, Smoothness, after taste, and overall taste were highest for the 0.010% tofu. For the overall acceptability, the 0.010% tofu (with 0.45% mixed coagulant) attained the highest score.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.541-550
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• 2020

The use of yeast assist kefir fermentation, but also can cause food spoilage if uncontrolled. Hence, in this study, the microbial composition of an existing commercial kefir starter was modified to produce a functional starter, where Lactobacillus acidophilus KCNU and Lactobacillus brevis Bmb6 were used to replace yeast in the original starter to produce non-yeast kefir-like fermented milk. The functional starter containing L. acidophilus KCNU and L. brevis Bmb6 demonstrated excellent stability with 10¹⁰ CFU/g of total viable cells throughout the 12 weeks low-temperature storage. The newly developed functional starter also displayed a similar fermentation efficacy as the yeast-containing control starter, by completing the milk fermentation within 12 h, with a comparable total number of viable cells (10⁸ CFU/mL) in the final products, as in control. Sensory evaluation revealed that the functional starter-fermented milk highly resembled the flavor of the control kefir, with enhanced sourness. Furthermore, oral administration of functional starter-fermented milk significantly improved the disease activity index score by preventing drastic weight-loss and further deterioration of disease symptoms in DSS-induced mice. Altogether, L. acidophilus KCNU and L. brevis Bmb6 have successfully replaced yeast in a commercial starter pack to produce a kefir-like fermented milk beverage with additional health benefits. The outcome of this study provides an insight that the specific role of yeast in the fermentation process could be replaced with suitable probiotic candidates.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.1-5
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• 1988

Changes in the quality characteristics of three sizes of boiled-dried anchovies packaged in kraft paper laminated with 0.03 mm PE film during storage for six months at $5^{\circ}C$ were studied. In case of Dae-myul (78-80mm), the reaction of thiobarbituric acid, browning rate of lipid oxidation and Hunter-Scale color values. L, a, and b, were higher than those in Joong-myul (45-49 mm) or So-myul (30-34 mm). Organoleptic evaluation suggests that boiled-dried anchovy be good in sequence as So-myul, Joong-myul and Dae-myul. Shelf life of Dae-myul was half times lower than that of Joong-myul or So-myul. Regression equation for the sensory score prediction with lipid oxidative browning was determined.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.3
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• pp.259-264
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• 1985

The study was carried out to prevent the rancidity and to prolong the edible period by adding the pH adjuster composed of citric acid and sodium citrate during kimchi fermentation. Buffer action of the pH adjusters, changes in titratable acidty, pH, vitamin C content, chlorophyll content and number of microorganism were measured. And also sour flavor, color score and overall taste by sensory test were analyzed. The profer ratio of citric acid to sodium citrate for the kimchi was 1 to 9. Edible periods based upon the acidity, pH, sour flavor and overall taste were first to second days after soaking in the control, but were from the day of soaking to fifth days in the pH adjuster added kimchi to 0.3 percent. And favorable results were shown in kimchi with the pH adjuster in the point of brix degree, color and the number of Lactobacilli.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.506-513
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• 2011

Meat products have become prevalent in people's diet, and sausages, with the Korean diet getting more westernized in modern times. In particular, emerged as one of the favorite and the most consumed food products in Korea. In order to attain the best recipe to maximize the sausage's sensual taste, we have attempted to experiment and to analyze the differences in characteristic tastes of the sausages with varying increments of crushed red pepper of 0%, 2.5%, 5,%, 7.5%, and 10%. The followings are our findings from our experiment. As the result shows that red pepper, instead of nitrite, added sausage has twice more red chromaticity than those not added, sausage can be colored in red solely with natural materials when sold in the market. pH and moisture decreased as more red pepper was added, it did not show large difference. Texture results showed that the original sausage became harder and its viscosity decreased as more red pepper was added. Cohesion appeared to be similar and red pepper added sausage was munchier and more flexible. In the results of sensory test, 5% of red pepper added sausage showed the highest score but did not have any significant difference. For each items, red pepper added sausage got higher scores and by supplementing it would be seen as a useful additive in developing natural color sausages.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.15 no.2
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• pp.111-116
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• 1982

For the effective utilization of the fish resources in coastal regions, investigations on processing conditions of frozen-dried product, quality stability of the Product during storage, and utilization as a food material were carried out with the filefish, Navoden modestus. The processing condition was determined with the moisture content and texture of the product. The duality of the product was evaluated on chemical composition, rehydration capacity, TBA value, browning, omission test and sensory score. The conditions for the processing of frozen-dried filefish under the conditions of freezing temperature at $-10^{\circ}C$ and forced air thawing at $56{\pm}2^{\circ}C$ with a velocity of 1 m/sec were as follows : freezing temperature, $-10^{\circ}C$ : freezing time, 10 hours; thawing time, 2 hours ; and repeated number of freezing and thawing, 5 times. The yield, the condition of moisture and protein were $10.2\%,\;23.6\%\;and\;70.6\%$, respectively. The frozen-dried product packed with air and stored at room temperature showed no remarkable changes in TBA value, rehydration capacity, browning during the storage period of 90days. The frozen-dried filefish showed no remarkable differences in the taste, odor and texture, comparing with frozen-dried Alaska pollack on the market.

• Journal of Applied Biological Chemistry
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• v.60 no.1
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• pp.19-22
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• 2017

This study was conducted to investigate the effect of acetic acid and citric acid treatments on amount and content ratio of calcium (Ca) and phosphorus (P) which were extracted from beef shank bones. The amount of Ca in shank bone extracts significantly increased with increasing citric acid and acetic acid concentration, whereas the amount of P increased with only adding citric acid to extraction media. In the case of combined treatment with 0.2 % acetic acid and 0.1 % citric acid, the amounts of Ca and P increased to 30 and 400 %, respectively and Ca and P ratio were drastically improved from 7.53 to 1.85 compared with treatment of 0.2 % acetic acid. The sensory score of shank bone extract prepared with 0.2 % acetic acid and 0.1 % citric acid treatment showed the highest values in taste and overall acceptability among the tested shank bone extracts.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.12
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• pp.1807-1814
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• 2008

This study was carried out to investigate the effects of housing system on the carcass and meat qualities of Hanwoo (Korean cattle) bulls. Fourteen 6 months-old male calves were randomly divided into two groups. The first group was individually tethered using double neck-bar tethers. The second group was collectively loose-housed in the pen. They were raised for 15 months prior to slaughter. At 24 h post-slaughter chilling, the carcasses were weighed and evaluated by official grader for carcass traits. At 48 h post-slaughter chilling, the M. longissimus at the $12-13^{th}$ thoracic vertebra from each carcass was collected and stored at $4{\pm}0.2^{\circ}C$ for 7 days for meat quality analysis. There were no significant differences in dressing percentage and carcass yield index between groups. Meat from loose bulls had lower marbling score (p<0.05) and fat content (p<0.01) but higher PUFA concentration (p<0.001) than that from tethered bulls. There were no significant differences physical and sensory properties, aroma pattern, TBARS value, metmyoglobin concentration and CIE color values during refrigerated storage between groups. Compared to tethering, loose-housing bulls produced lower fat content and healthier meat without different physical properties, acceptability, and lipid and color stabilities.