• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.53 no.5
• /
• pp.672-680
• /
• 2020

This study investigated the physicochemical properties and antioxidant activities of yanggaeng prepared from agar, sugar, honey, oligosaccharide, cooked white bean paste, and different amounts (0, 0.5, 1.0, 1.5, 2.0, and 2.5%) of Pyropia yezoensis powder. The moisture, pH, sugar content, color, texture, antioxidant activity, and sensory properties of yanggaeng were investigated. The moisture content of yanggaeng did not change despite the increasing amount of P. yezoensis. The pH and sugar content decreased with increasing P. yezoensis concentration. The lightness decreased significantly, whereas the redness and yellowness increased with increasing amounts of P. yezoensis. Regarding texture profile analysis, the hardness, gumminess, chewiness, and cohesiveness decreased with increasing P. yezoensis content. The antioxidant activity of yanggaeng increased with increasing concentrations of P. yezoensis powder. Yanggaeng containing 2.5% P. yezoensis had the highest overall sensory acceptance score. Therefore, the addition of P. yezoensis to yanggaeng appears to improve its quality and antioxidant activity.

• Fisheries and Aquatic Sciences
• /
• v.17 no.3
• /
• pp.299-304
• /
• 2014

The objective of this study was to elucidate the physicochemical characteristics of gelatin extracted from jellyfish Rhopilema hispidum. We investigated the proximate composition, amino acids, gel strength, gelling/melting points, dynamic viscoelastic properties, and viscosity of jellyfish gelatin. Jellyfish gelatin contained 12.2% moisture, 1.5% lipid, 2.1% ash, and 84.8% protein. Glycine, hydroxyproline, proline, and alanine were the predominant amino acids. The gelatin showed a gel strength of 31.2 kPa, a gelling point of $18.0^{\circ}C$, and melting point of $22.3^{\circ}C$. The gelatin was composed of ${\alpha}_1$-chain, ${\alpha}_2$-chain, ${\beta}$-chain, and ${\gamma}$-chain. During cooling and heating process, jellyfish gelatin showed lower elastic modulus (G') and loss modulus (G") values than mammalian gelatin. Jellyfish gelatin did not show superior rheological properties to mammalian gelatin, like other fish gelatin; however, it can be used in various food and cosmetic products not requiring high gel strength.

• Journal of Ginseng Research
• /
• v.9 no.2
• /
• pp.270-284
• /
• 1985

In order to investigate the change of physicochemical properties of ginseng root starch during storage and heat treatment, the roots were stored for 15 days at 5 $^{\circ}C$, 15 $^{\circ}C$, 3$0^{\circ}C$ and 45$^{\circ}C$, and heated for 15 hours at 6$0^{\circ}C$, 7$0^{\circ}C$, 8$0^{\circ}C$, 9$0^{\circ}C$, respectively. The starch content was decreased from about 40% to 23-26% and sucrose content was increased from 4% to 12-16% during storage for 15 days at 5-45$^{\circ}C$. Maltose, which was not detected in fresh samples, was increased up to 8.5% during storage or heat treatment. Granular size of the starch was decreased and some of the granules were broken during storage. Amylose content in the starch was decreased from 33% to 20%, and blue value and alkali number of the starch were increased slightly, and solubility and swelling power of the starch were decreased during storage. 3 The higher storage temperature and the longer storage time, the starch was more susceptible to gelatinize, and the viscosity of the starch was lowered with the susceptibility of gelatinization. The susceptibility of degradation of the starch by the amylase was increased and amylolytic activities in ginseng root were, also, increased during storage.

• Journal of Soil and Groundwater Environment
• /
• v.16 no.1
• /
• pp.51-61
• /
• 2011

Germination tests were conducted to determine the practical concentration levels at which plants can reproduce naturally during the phytoremediation of soils contaminated with a high concentration of petroleum hydrocarbons and heavy metals. The effects of humic acids on plant growth and soil physicochemical properties were also investigated. The results show that phytoremediation can be applied in soils contaminated by multiple contaminants at the former soil contamination potential level of Korean soil quality standards considering successful natural reproduction. It was observed that germination rates of Helianthus annuus and Festuca arundinacea were high after all treatments, and transplantation was more appropriate for Phragmites communis in phytoremediation. Humic acids had a positive effect on the growth of both aboveground and belowground biomass of herbaceous plants. Growth inhibition by multiple contaminants is more severe in the case of aboveground biomass. Germination and growth tests suggest that Helianthus annuus is a suitable phytoremediation plant for soils contaminated with a high concentration of petroleum hydrocarbons and heavy metals. The addition of humic acids also caused changes in the physicochemical properties of contaminated soils. An increase in the carbon and nitrogen content due to the addition of humic acids and a correlation between cation exchange capacity(CEC) and the organic matter content were observed.

• Preventive Nutrition and Food Science
• /
• v.9 no.2
• /
• pp.126-132
• /
• 2004

The physicochemical properties and sensory characteristics of red pimiento kakdugi (radish kimchi) during fermentation at 1$0^{\circ}C$ were compared with red pepper kakdugi (control). The fermentation patterns of two kakdugies were similar, although total acidity, reducing sugar content and lactobacilli number of the red pimiento kakdugi were somewhat higher than those of control. The hardness and fracturability of the radish cubes of kakdugi were not significantly different from those of red pepper kakdugi during fermentation. The Hunter color L, a and b values of both kakdugies increased gradually until the 10th day, and then decreased thereafter. The AST A value and redness of red pimiento kakdugi were consistently higher than those of control, which is consistent with the sensory results. While red pepper powder kakdugi contains high concentrations of capsaicin and dihydrocapsaicin, in pimiento kakdugi capsaicinoids were not detected by HPLC analysis. Also, capsainoids in red pepper kakdugi decreased gradually as fermentation proceeded. Sensory evaluation showed that the score of hot taste for red pimiento kakdugi was lower, compared with that of control (p < 0.05), whereas the score of over-all acceptability for red pimiento kakdugi was higher than that of control.

• Preventive Nutrition and Food Science
• /
• v.11 no.4
• /
• pp.328-332
• /
• 2006

Baikseolgi was made with Kugija powder with the intention to take advantage of its functional properties. Appropriate amount of Kugija powder (0$\sim$8%) was mixed with rice flour, sugar, salt, and water and then, steamed for predetermined time and their physicochemical and sensory properties were measured. pH decreased significantly while titratable acidity increased significantly with the addition of Kugija (p<0.05). The addition of Kugija powder did not significantly affect the moisture content (p>0.05) although it appeared to decrease with the higher amount of Kugija. Lightness (L-value) decreased significantly with the addition of Kugija (p<0.05), indicating that the color of Baikseolgi became dark as also indicated by the visual observation. Redness (a-value) and yellowness (b-value), on the other hand, increased significantly as the amount of Kugija increased in the sample (p<0.05). Both hardness and firmness decreased significantly with the addition of Kugija (p<0.05). Eight percentage Kugija Baikseolgi was significantly stronger in Kugija flavor (7.9), chewiness (6.1), sweetness (5.0), and yellowness (8.2) attributes than other samples, whereas control was significantly higher in mouthfeel (6.0) and hardness (6.0) attributes than others (p<0.05). Finally, consumer test indicated that 4% Kugija sample received the highest score in appearance (8.13) and overall acceptability (8.07) attributes.

• Food Science and Preservation
• /
• v.5 no.4
• /
• pp.368-373
• /
• 1998

The effects of steeping and washing were investigated in the physicochemical properties of acorn flour. The contents of crude protein, ash and total phenol of acm flour were gradually decreased with the steeping days and washing times. However, the contents of crude fat and dietary fiber were little different. The more steeping days and/or washing times became large, the more the color of acorn flour became light. Swelling power was enhanced by increasing of steeping days and washing times but solubility was some decreased Water binding capacity was decreased and intrinsic viscosity was increased with the increased steeping days and washing times. Washing times were more influential than steeping days to those changes.

• Food Science and Biotechnology
• /
• v.15 no.3
• /
• pp.374-379
• /
• 2006

This study was carried out to investigate the physicochemical properties of frozen pork muscle which has been thawed using the ohmic thawing process, and to establish the optimal ohmic power intensity. The samples were frozen at $-40^{\circ}C$ and thawed at 0, 10, 20, 30, and 40 V by ohmic thawing. Increasing ohmic power intensity correlated with increased thawing rates. The relationship between ohmic power intensity and thawing rate can be represented as a polynomial function. The pH value decreased with increasing ohmic power intensity (p<0.05). With regard to color measurement, the $L^*$, a, and b values of thawing at all ohmic power intensities were not significantly different. The water holding capacity showed a peak value of 41.62% with an ohmic thawing intensity of 30 V. Cooking losses were lowest at the lowest ohmic thawing intensity of 10 V. Thiobarbituric acid reactive substance (TBARS) levels with all thawing processes were slightly higher than that of the control (p<0.05). Increasing ohmic power intensity did not tend to change the total volatile basic nitrogen (TVBN) value.

• Asian-Australasian Journal of Animal Sciences
• /
• v.33 no.9
• /
• pp.1470-1476
• /
• 2020

Objective: This study was carried out to investigate physicochemical properties, and antioxidant and antimicrobial activities of low-fat sausages (LFSs) covered with sodium alginate (SA) film alone and with powder film (TSA-film) formed by cross-linking cherry tomato powder (CTP) and SA with calcium chloride (CaCl₂). Methods: Sausages covered with the biodegradable film were assessed based on the measurement of pH, color (L^⋆, a^⋆, b^⋆), proximate analysis, expressive moisture (EM), texture profile analysis, total plate counts (TPC), violet red bile, and 2-Thiobarbituric acid reactive substances (TBARS) during storage under refrigeration. LFSs wrapped with TSA-film were compared with those wrapped with SA-film and without film (control) during storage at 10℃ for 35 days. Results: The LFSs covered with the mixed film had lower pH, lightness (L^⋆), EM%, TBARS, and TPC, but lower yellowness (b^⋆) and hardness values than those wrapped with TSA-film alone. Conclusion: Lipid oxidation and microbial growth was retarded in sausages covered with biodegradable films, especially multiple films as compared to single film, thereby resulting in extended shelf-life of the LFSs.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.4
• /
• pp.715-719
• /
• 1996

Dietary fibers consist mostly of complex carbohydrates such as cellulose, hemicelluloses and pectins, and also included are carbohydrate-based gums or hydrocolloids exampled as alginate, carrageenan, galactomannan xanthan, etc. Due to structural diversity, dietary fibers can be classified by various ways i.e., source, plant function, solubility, charge and topology. Understanding on the plant cell wall structure is of primary importance, since physicochemical properties of dietary fibers are dependent on the existence patterns in the cell wall. Depending on the four distinct observational dimensions, the physical parameters of dietary fibers were discussed in terms of raw sources, bulky & complex plant cell wall materials, individually separated hydrocolloid materials and specifically designed materials. Each existence state possesses the distinct physical parameters governing a variety of physiological properties of dietary fibers.