• Asian-Australasian Journal of Animal Sciences
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• v.33 no.8
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• pp.1339-1351
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• 2020

Objective: It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the eating quality of low quality grade Hanwoo beef striploins. Methods: Hanwoo beef striploins (quality grade 3) obtained from 36 month-old Hanwoo steers were used, and the samples were chiller aged for 0 and 14 d at 4℃. After ageing, the samples were prepared into 2.5-cm steaks which were then SV cooked at 55℃ for 5 h and then raised to 60℃ for 1 h, and thereafter the SV-cooked the steaks were further roasted in oven for 20 min (SV+OV) or blowtorched (SV+TC) for 2 min. The cooked samples were analyzed for microbiological quality, browning index, Wanrner-Bratzler shear force (WBSF), aroma flavor compounds and sensory properties. Results: The SV cooking significantly reduced the WBSF values in beef samples (p<0.05). Blowtorching after SV cooking led to a browner surface of the beef steaks (p<0.05). The samples treated with SV+OV or SV+TC exhibited higher levels of Maillard reaction-derived aroma flavor compounds such as; pyrazines and sulfur-containing compounds compared to those just SV cooked. More especially, the SV+OV- or SV+TC- treated samples presented significantly higher flavor and overall acceptability scores compared to those just SV cooked (p<0.05). Ageing beef for 14 d significantly improved the tenderness by reducing the WBSF and increasing the tenderness scores. Conclusion: Thus, the combination of postmortem ageing and SV cooking followed by additional treatments (blowtorching or oven roasting) could be used to improve the eating quality especially tenderness and flavor as well as overall acceptability of low grade Hanwoo beef.

• Korean Journal of Agricultural Science
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• v.24 no.2
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• pp.290-297
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• 1997

Danored is considered as the most favorable grape variety for national wine manufacturing in terms of sugar, organic acid contents, annual production amount, as well as quality control convenience after harvest. This study was canied out to know the influence of suspended solid(SS) and skin contact time(SCT) with Danored variety on the white wine quality. The results are summarized as follows; 1. Suspended solid and skin contact time did not greatly influence on the chemical composition of Danored juice. But skin contact time provided slightly increaseness to the content of phenol compounds 2. Suspended solid accelerated fermentation rate of white wine manufacturing. Although the content of suspended solid are less amount than 0.3% in must, wine fermentation was completed to dryness in concentration of sugar. 3. When the content of suspended solid was around 3%, higher alcohol in white wine was increased by the 20%. This result is relatively small increasement compared to the other reported results. 4. Because Danored contained less amount of phenol compounds comparison with other grape varieties, browning capacity in white wine was much favorable to quite low concentration. Especially, phenolic compounds was decreased remarkably as one of fermentation characteristics of Danored variety. 5. As a result of sensory evaluation, wine quality was A-1> B-1> A-2> B-2 in its favorable ranking orders. It was so concluded that A-1 might be the most acceptable one from this study.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.84-88
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• 1973

The antioxidant activity of some extracts from various stages of a Mailard type browning reaction mixture, a 0.2 M glucose + 0.2 M glycine solution heated at $100^{\circ}C$, was determined, using edible soybean oil as a substrate. The activity was compared with the length of reaction times, and also with the intensity of color of the reaction mixture at various stages. The absorbance, at $490\;m{\mu}$, of the reaction mixture appeared to increase almost in proportion to the length of the reaction times. All the extracts from the reaction mixture exhibited considerable antioxidant activity. However, unlike the Absorbance of the reaction mixture, the antioxidant activity of the extracts from the reaction mixture did not appear to increase in proportion to the length of the reaction times. The activity of the extract from the reaction mixture heated for 30 hours was indeed greater than that of the extract from the reaction mixture heated for 2 hours, but the difference of the activity was not so great as one might expect. The results appear to indicate that most of effective antioxidative compounds formed during the Mailard type browning reaction could not be brown-colored pigments formed during the reaction.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.981-988
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• 2008

This study was conducted to develop functional black soy sauce with (S2) and without (S3) an outer skin and then compare these products to a control soy sauce (S1). In addition, the effects of different fermentation periods on the pH, buffering power, titratable acidity, total acidity, salt content, and browning and Lab value were evaluated. Furthermore, the antioxidative activities of the black soy sauce were compared to those of the control soy sauce based on the total phenolic compounds and free radical scavenging activity, including the 1,1-diphenyl-2-picryl-hydrazil (DPPH) scavenging activity and the thiobarbituric acid value (TBA value). The pH and buffering power of S2 were lower than of S1 and S3, while the titratable acidity and total acidity were higher. The salt content of all samples decreased after 60 days of fermentation, after which it increased slightly for up to 180 days. Additionally, the browning intensity of all samples increased as the fermentation periods increased, with the browning intensity at 420 nm of S1 being the highest followed by S3 and S2. After 150 days of fermentation, the L value of S1 was higher than that of S2 and S3, but the while a value of S2 was higher than those of S1 and S3 and was increased as the fermentation periods. Moreover, the b value of S1 was the highest at the end of the fermentation period, followed by the b values of S3 and S2. The amount of total phenolics in S1 was greatest, followed by S2 and S1. Conversely, the DPPH radical scavenging activity of S2 was the highest, followed by S3 and S1. Finally, the TBA value increased rapidly from day 30 to day 180 of the fermentation period, and the TBA value of S2 was lower than those of S1 and S3.

• Proceedings of the Ginseng society Conference
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• 1988.08a
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• pp.99-107
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• 1988

Samples of red ginseng. which had been manufactured and packaged by the Korea Monopoly Corporation. were stored at ambient temperatures $(12-28^{\circ}C)$ and humidities $(55-68\%)$ for one to nine years to examine their overall quality stability and. in particular. antioxidant activity. The approximate compositions. contents of various solvent extracts. and TLC and HPLC patterns of ginsenosides in the samples which are otherwise susceptible to oxidation. were stable as judged by the changes of the TLC and GLC patterns of the lipids and fatty acids. It was also found that polyunsaturated fatty acids such as linoleic (C18: 2) and linolenic acid (C18: 3) present in the samples had been very stable during the long storage periods. The intensity of the brown color of the red ginseng samples increased significantly with storage time. The pH of the aqueous extracts of the samples also increased slightly during storage. The coloration changes seem to indicate that extensive browning reactions had occurred during storage. The reducing powers of aqueous and ethanol extracts and antioxidant activity of ethyl acetate extracts also increased with storage time. The increase in reducing powers and antioxidant activity appeared to be directly attributable to the increased amounts of non-enzymatic browning reaction products formed progressively during the long storage periods. Therefore. it seems that those antioxidative compounds. which will be progressively formed in red ginseng through non-enzymatic browning reactions during the manufacturing process and long-term storage. will not only contribute to their overall quality stability but also have some significant relationship with their antiaging pharmacological effects.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.891-896
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• 1995

In order to screen natural inhibitor of tyrosinase which catalyzes an enzymatic browning of some foods and in vivo synthesis of melanin, inhibitory effect of 129 edible plants and 15 chemical compounds on the in vivo melanin synthesis by mushroom tyrosinase was analyzed. Among leafy vegetables tested, radish bud, red chicory, Shepherd's purse and small green onion were found to have more than 50% tyrosinase inhibition effect in the descending order. Chinese radish and garlic in root vegetables, and nameko, shiitake and oyster mushroom in mushrooms, and teas showed also more than 50% inhibition effect. Among fruit vegetables tested, red pepper, Chinese quince and avocado were found to have more than 50% tyrosinase inhibition effect, while fruits generally showed low inhibitory effect. Medicinal plants which inhibit tyrosinase more than 50% were mume fructus>cinamomi ramulus>rubi fructus>mori cortex>biotae orientalis folium>puerariae radix, and herbs with more than 50% inhibitory effect were allspice>clove>mustard. In some chemical compounds tested, 4-hexylresorcinol, L-cysteine, glutathione, sodium bisulfite and kojic acid showed powerful inhibition effect on mushroom tyrosinase.

• Food Science and Preservation
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• v.20 no.3
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• pp.317-322
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• 2013

This study was conducted to investigate the effects of pretreatment and different packaging methods on the physicochemical properties of cold vacuum-dried peaches. All the dried peach samples were stored such as $N_2$ gas substitution, vacuum and passive packaged with polyethylene (PE) film and oriented polypropylene (OPP)/aluminum (Al)/PE film at $40^{\circ}C$ for 50 days. The weight change, pH, soluble solids content, titratable acidity, soluble solid-acid ratio (SS/TA), delta E, browning degree and phenolic compounds were analyzed. The weight change and pH were lower in the 0.1% vitamin C-treated group and were significantly lowest in the vacuum-treated OPP/AL/PE. The soluble solids content and the SS/TA were higher in the non-treated groups than in the vitamin C-treated groups. According to the packaging methods, the $L^*$ values were higher in the vacuum, $N_2$ gas and passive package, in that order. In addition, the browning degree and the delta E value were lower in the pretreated groups and significantly lowest in the vacuum-treated OPP/AL/PE with 0.1% vitamin C group. The phenolic compounds were high for the pretreated groups, according to the packaging methods (vacuum > $N_2$ gas> passive), and the OPP/AL/PE was significantly higher than the PE. These results suggest that different packaging materials and pretreatment methods affected the quality of the dried peaches, and the vacuum-OPP/AL/PE film packaging group showed a high quality.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.4
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• pp.331-342
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• 2022

Obesity is one of the metabolic diseases caused by excessive differentiation and accumulation of adipose tissue due to an imbalance between energy intake and consumption. In this study, we investigated the anti-obesity effect of SliMax, a natural-derived 6 compounds mixture, by using 3T3-L1 cells. As a result, SliMax showed the inhibitory effect on adipocyte differentiation through down-regulation of the PPARγ and C/EBPα expression, which are known to regulate the late adipogenesis stage. In the process of lipolysis on differentiated 3T3-L1 cells, SliMax accelerated decomposition of large-sized unilocular lipid droplet into numerous small-sized multilocular lipid droplets through up-regulation of the expression of lipolysis-related proteins ATGL and HSL. Finally, in order to confirm the effect of SliMax on induction of brown adipocyte, the expression of UCP-1 and the amount of mitochondria were confirmed by immunofluorescent staining, and as a result, SliMax increased the expression of UCP-1 and the amount of mitochondria in fat cells. Taken together, those results suggest that SliMax, a naturally-derived mixture, have a potential to be anti-obesity agent through exerting inhibitory effect on the formation of lipid droplet by suppression of adipogenesis and stimulation of lipolysis, and browning effect associated with generation of heat energy and energy consumption.

• Journal of Applied Biological Chemistry
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• v.65 no.1
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• pp.7-15
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• 2022

Volatile and non-volatile metabolite profiles of sugar-immersed raspberry liquid during different storage periods were analyzed and comparative analysis with their general characteristics, antioxidant activity, and sensory quality was evaluated to better understand the effect of the storage period on the quality of ugar-immersed raspberry liquid. During storage, a browning reaction occurred, resulting in a change in color and the production of volatile compounds. At the beginning of storage, sucrose was completely decomposed into fructose and glucose, and the sweetness was rapidly reduced, but the increase in succinic acid increased the sour taste. Most volatile compounds increased with an increase of the storage period, and especially, the contents of citronellol, octanoic acid, and hexanoic acid, which are known as antioxidants, showed the highest content in 10 day-sample, showing the highest antioxidant activity at this time. Although a further study on bacterial profiles and browning reaction during the storage will be needed, the results of this study showed that the quality of sugar-soaked raspberry extract was significantly affected by the storage period and can be used as basic data for commercialization of ugar-immersed raspberry liquid.

• Korean Journal of Food Science and Technology
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• v.38 no.6
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• pp.785-792
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• 2006

The characteristics of alcohol fermentation using sweet persimmon juice were studied in static fermentation in an effort to develop new types of functional wine. The yeast strain Saccharomyces cerevisiae KCCM 12650 was selected for use in the fermentation of sweet persimmon juice. Attempts were made to modify the sweet persimmon juice in order to find suitable conditions for alcohol fermentation. The modified sweet persimmon juice (pH 4.0) that was most suitable for alcohol fermentation contained $24^{\circ}Brix$ of sugar supplemented with sucrose as a carbon source and 0.5 g/L of $(NH_4)_2HPO_4$ as a nitrogen source. After 5 days of fermentation at $25^{\circ}C$, 12.8% of alcohol was produced from the modified juice and its pH was slightly decreased to 3.9. Browning of the wine was observed during storage due to the oxidation of phenolic compounds. The initial browning of 0.08% at $OD_{420}$ after fermentation increased to 0.40 during storage for 11 weeks at room temperature. The addition of $K_2S_2O_5$ was effective in delaying the browning of the wine. The browning of the wine decreased to 0.25 at $OD_{420}$ with the addition of 200 mg/L of $K_2S_2O_5$. The wine produced in this study contained some organic acids such as malic acid (6.82% g/L) and succinic acid (1.40 g/L), some minerals such as $K^+$ (947.8 mg/L) and $Mg^{2+}$ (36.4 mg/L), as well as soluble phenolics (779 mg/L of gallic acid equivalent). Schisandra fruit was added to the sweet persimmon juice during alcohol fermentation in order to improve the sour taste and flavor. The best sensory quality (taste, flavor, and color) was obtained by adding 0.5% schisandra fruit.