• Korean journal of food and cookery science
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• v.19 no.4
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• pp.423-428
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• 2003

Jeungpyun was prepared with varying degrees of fermentation, and their effects on its quality characteristics were examined. In height and volume of jeungpyun, the samples treated with a first fermentation time of 240 minutes, and second and third fermentation times of 60 and 30 minutes, respectively (Sample E) had the best fermentation quality. A texture profile analysis, Hunter's color and sensory evaluation of these jeungpyun were carried out during the 4 days of storage. In the texture profile analysis, the hardness was observed to reduce in proportion to decreases in the fermentation time. The lightness value of Sample E showed one of the highest among the samples, but decreased as the storage time was prolonged. The results of the sensory evaluation showed that Jeungpyun of Sample E had higher swell, softness and moisture scores.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.215-222
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• 1994

Kang-Nung sik-hae is a traditional Korean fermented fish product which has remained in existence in Kang-Nung district. In order to preserve the traditional culture of Kang-Nung sik-hae and develop it as a commercial product, the property changes of sik-hae were investigated at different fermentation temperatures and periods. The chemical changes during the fermentation of squid(Todarodes pacificus) sik-hae were studied at different fermentation temperatures and periods. The amounts of proximate compositions and salinity did not change significantly at all fermentation temperatures and periods. The value of pH decreased with increasing storage period at all fermentation temperatures except at $5^{\circ}C$, whereas that of lactic acid at all fermentation temperatures increased. The amount of total arginine increased slightly up to 10-day of storage and decreased after that. The amount of $NH_2-N$ increased rapidly up to 15-day of storage at all temperatures and increased slightly after that. The amount of TMAO decreased significantly at $15^{\circ}C\;and\;20^{\circ}C$ and slightly at $5^{\circ}C\;and\;10^{\circ}C$, whereas that of TMA increased significantly at $20^{\circ}C$ up to 5-day of storage and decreased slightly after that. At all experimental temperatures except $5^{\circ}C$, the amount of TMA increased or fluctuated in proportion to the increase in fermentation periods. Inosine and hypoxanthine were the main components of nucleotides and their related compounds during the fermentation of sik-hae. Summarizing the above results, the optimum fermentation period of sik-hae was concluded to be 15-days at all experimental temperatures except $5^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.199-203
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• 1994

Software for refrigerator capable of both rapid fermentation and suitable storage of Kimchi was developed and its performance was investigated. Refrigerator system consists of an insulated fermentation room, heater, damper for the control of outer cold air and two sensors for recognizing temperature of heater and fermentation room, which control temperature and time period of affecting Kimchi fermentation. Effects of fermentation at different NaCl concentration and three fermentation function keys were studied; At key I, time which was elapsed to edible ripening state, pH 4.5 and total acid 0.6%, was about $3{\sim}4$, $4{\sim}5$ and $11{\sim}12$ days, respectively. At key II, time was about $2{\sim}3$, $3{\sim}4$, and $10{\sim}11$ days, and at key III, about 2, 3 and $9{\sim}10$ days, respectively. Effect of storage at three fermentation function keys was all maintained to the level of a palatable pH range until 14 days. Sensory evaluation of Kimchi showed also significant difference in a taste.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.1
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• pp.28-35
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• 1999

The effects of addition of celulases (A cremonium cellulolyticus and Trichoderma viride, CE), a commercial inoculum containing lactic acid bacteria (Lactobacillus casei, LAB), fermented green juice (macerated napier grass with water was incubated anaerobically with 2% glucose for 1 day, FGJ) and glucose (G), and regional difference of ensiling on napier grass (Pennisetum purpureum Schum.) silage were studied by using 900 ml laboratory glass bottle silos under 30 and $40^{\circ}C$ storage conditions in 1995 and 1996. Experiment 1 was carried out to compare the addition of CE, LAB, FGJ and the combinations. Silages were stored for 45 days after ensiling. Experiment 2 studied the effects of applications of CE, LAB, FGJ and G. Experiment 3 was carried out using the similar additives as experiment 2 except for LAB. Silages were stored for 60 days in the experiments 2 and 3. Experiments 1 and 2 were done in Nagoya, and experiment 3 in Okinawa. Sugar addition through CE or G improved the fermentation quality in all the experiments, which resulted in a greater decrease in the pH value and an increased level of lactic acid, while butyric acid contents increased under $30^{\circ}C$ storage condition in CE addition. LAB and FGJ additions hardly affected the silage fermentation quality without additional fermentable carbohydrate. But the combination of LAB, FGJ and glucidic addition (CE and G) improved the fermentation quality. The effect of the regional difference of ensiling between temperate (Nagoya; $35^{\circ}$ N) and subtropical (Okinawa; $26.5^{\circ}$ N) zones on silage fermentation quality was not shown in the present study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.54-59
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• 1995

Compositional changes in pungent components of Dolsan Leaf Kimchi during fermentation were investigated. Major volatile compounds identified in the kimchi were 3-isothiocyanate-1-propene(allyl isothiocyanate, AITC) di-2-propenyl disulfide, 1-methoxy-2-butanol, 4-isothiocyanate-1-butene and dimethyl trisulfide. The contents of allyl isothiocyanate and 4-isothiocyanate-1-butene decreased, while dimethyl trisulfide increased during fermentation and storage. 1-methoxy 2-butanol increased at the initial stage of fermentation, showing highest at 2~3 days, and decreased thereafter. Di-2-propenyl disulfide decreased after 5 days and increased after 10days of storage. Total glucosinolate content increased by 3days and decreased from 4days of storage.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.1
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• pp.95-104
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• 1994

This study was carried out to investigate the effect of sub-atmosphere on the fermentation and heat treatment after fermentation of Kimchi. When the results from the conditions of atmosphere and under-atmosphere were compared, the growth of lactic acid bacteria was increased but the growth of aerobic bacteria was decreased under 560mmHg and 360mmHg. The number of total microorganism was decreased and simultaneously damaged to the tissue of Kimchi under 0mmHg. Kimchi fermented under 560mmHg and 360mmHg had longer storage duration than that of atmosphere. Among the several conditions, the result of heat treatment under 460-260mmHg was the best. the treatment for 4 minutes at 80$^{\circ}C$, 2 minutes at 100$^{\circ}C$, and 1 minute at 120$^{\circ}C$ was good in tissue states and storage.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.284-298
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• 2006

This study aimed at defining radish cultivars to a best cooking usage based on their physiochemical and textural characteristics of Nabakkimchi. Baekkwang, Daeburyong, Chungwoon and Taebaek were used as four types of radish cultivars. Nabakkimchi was stored at $8^{\circ}C$ either after fermentation for 12 hours at $25^{\circ}C$(A group) or without preliminary fermentation(B group). As storage period went by, lightness was decreased. Haziness of liquid showed sudden increase at preliminary fermentation in group A, while it increased between the third day and fifth day in group B. Hardness of 'Fall season' type was relatively high after storage. pH was suddenly decreased on the second day in A group and on the fifth day in B group. Acidity was suddenly increased on the second day in A group and since the third day at B group. As a result of sensory evaluation, Chungwoon stored for 2 days after preliminary fermentation was the best variety.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.561-567
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• 2004

The purpose of this study was to investigate the effect of Paecilomyces japonica mycelia(PJM) on pH, titrable acidity and microbiological qualify of Jeungpyun(fermented rice cake). Jeungpyun prepared with $0\~\%$ of PJM stored at $5^{\circ}C\;and\;20^{\circ}C$ for 4 weeks and 7 days respectively. Before fermentation of Jeungpyun dough, viable cells of total bacterial counts(TBC), yeasts and lactic acid bacteria(LAB) were $6.0\~9.8\times10^6,\;5.3\~9.0\times10^6,\;5.4\~8.5\times10^6\;CFU/g$, respectively. During the fermentation of dough, viable cells of TBC, yeasts and LAB increased $0.3\~0.4$ log cycle and pH was decreased whereas acidity increased as the progress of fermentation. Total viable cells in Jeungpyun before storage were $5.0\times10^1\;CFU/g$. During storage of Jeungpyun, TBC, yeasts and LAB of control group increased 2.6, 2.4, 2.1 log cycle at $5^{\circ}C$ and 4.8, 4.6, 4.5 log cycle at $50^{\circ}C$, respectively, when reached at maximum level. Major microflora of Jeungpyun was composed of yeasts and LAB during fermentation of dough and storage at $5^{\circ}C\;and\;20^{\circ}C$. Addition of PJM, inhibited the growth of microorganisms, the changes of PH and titrable acidity of Jeungpyun during storage at both of $5^{\circ}C\;and\;20^{\circ}C$. From these results, the addition of PJM extended the shelf-life of Jeungpyun during storage at $5^{\circ}C\;and\;20^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.381-387
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• 1991

Andong Sickhae is a traditional Korean fermented rice product which is made from glutionous rice, male, radish, ginger and red pepper. The changes in chemical composition, pH, amino nitrogen, amino acid, enzyme activity and free sugar of a traditional Andong Sickhae were monitored during the fermentation and storage at $4^{\circ}C$. The changes in ash, crude fat and moisture the contents during Andong Sickhae fermentation and storage were negligible. The pH of the product tended to decrease in the course of fermentation and storage and it showed the minimum value of 3.90 after 20th day of storage. On the other hand the maltose continued to increase up from 6.35g to 9.85g/100ml by 15th day of storage. The content of amino nitrogen in Andong Sickhae gradualy increase up to 22.40mg% by 3th day of fermentation. Glutamic aicd and aspartic acid were the major amino acid in water and salt soluble protein in Andong Sickhae.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.64-71
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• 2000

The volatile flavour compounds such as acetaldehyde, acetone, ethanol, diacetyl and acetoin were detected by gas chromatography in adlay yoghurt during fermentation and storage period at 4 $pm$1$^{circ}C$, but acetoin was trace. The contents of acetaldehyde of adlay yoghurt showed maximum immediately after fermentation and decreased significantly(P<0.05) with storage period and were in order of adlay yoghurt fermented with YC-380, ABT-D and ABT-4. The contents of acetone were shown similar trend to acetaldehyde and those of adlay yoghurt fermented with YC-380, ABT-4 and ABT-D, decreased rapidly from 6 days, 9 days and 12 days of storage, respectively. The contents of ethanol increased during the storage period and those were significant differences(p<0.05) between 6 days and 9 days of storage period in control and treatments. The contents of diacetyl were detected in control and treatments at 9 days of storage and increased slightly during the storage period. The contents of volatile flavour compounds of T1 showed similar to that of control and slightly high compared to those of treatments, and decreased gradually with increasing the level of addition of adlay in treatments. The taste, flavour and texture of T1 immediately after fermentation and during the storage period at 4$\pm$1$^{\circ}C$ were slightly higher than those of control and treatments. The scores of sensory evaluation of treatments except T1 were lowered significantly(p<0.05) with increasing level of addition of adlay. Adlay yoghurt fermented with YC-380 and ABT-4 and ABT-D were superior to both of taste and flavour, and texture, respectively. From the results mentioned above, the addition of taste and flavour, and texture, respectively. From the results mentioned above, the addition of adlay at 1% (w/v) level in skim milk substrate were suitable for quality of adlay yoghurt such as volatile flavour compounds and sensory property.