• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.74-81
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• 2011

This study was carried out to investigate the effect of red wine on the color, hardness, springiness, chewiness, pH, volatile basic nitrogen (VBN) content, thiobarbituric acid reactive substances (TBARS) value, and total bacterial number of pork meat stored at $4^{\circ}C$ for 10 days. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) values tended to decrease with longer storage period (p<0.05). The $L^*$ values of RW10 and RW15 were higher than those of control and RW5 on the first day of storage, whereas the control and RW5 had higher $L^*$ values compared to RW10 and RW15 after 10 days (p<0.05). Hardness of RW5 was the lowest after 10 days of storage (p<0.05). The pH levels were not significantly different among the samples. The VBN contents increased with longer storage period (p<0.05), and those of RW10 and RW15 were lower than those of the control and RW5 after 10 days of storage (p<0.05). The TBARS values increased with longer storage period (p<0.05), and those of the control, RW5, RW10, and RW15 were 0.61, 0.45, 0.35 and 0.33 mg MA/kg, respectively, after 10 days of the storage. The total bacterial numbers increased with longer storage period, and those of RW5, RW10 and RW15 were lower compared to the control (p<0.05). Taste, tenderness, juiciness, and palatability were not significantly different among the samples, but the flavor of RW5 had the highest value after 10 days of storage (p<0.05). These results suggest that red wine can inhibit protein degradation, lipid oxidation, and bacterial growth when used as an additive of seasoned pork meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.931-938
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• 2002

The growth of enterobacteria, Bifidobacterium infantis KCTC 3270, was promoted by natural products bearing antioxidative capacity and mixed combinations of two, three and four kinds of them. B. infantis was expressed a good growth by Aurantii nobilis pericarpium majus L., Astragali radix, Epimedii herba, alone, and two mixed combinations of Epimedii herba and Theae folium, Epimedii herba and Crataegi fructus, Epimedii herba and Eucommiae cortex, and three mixed combinations of Theae folium, Epimedii herba and Chelidonium majus L., Theae folium, Epimedii herba and Aurantii nobilis pericarpium, Theae folium, Chelidonium majus L. and Auantii nobilis pericar pium, Theae folium, Chelidonium majus L. and Astragali radix, Theae folium, Aurantii nobilis pericarpium and puerariae radix, Epimedii herba, Chelidonium majus L. and Aurantii nobilis pericarpium, and four mixed com-binations of Theae folium, Chelidonium majus L., Astragali radix and Epimedii herba, and Theae folium, Chelidonium majus L., Astragali radix and Puerariae readix, and Theae folium, Epimedii herba, Aurantii nobilis pericarpium and Puerariae radix, and Theae folium, Chelidonium majus L., Aurantii nobilis pericarpium and Puerariae radix. The best four mixed combination ofr the growth of B. infantis was Theae folium, Chelidonium majus L. Astragali radix and Epimedii herba, which promoted 2.1 times than that of control, and its antioxidative capacity was also 5 times higher, and the ratio of elimination of hydroxyl radical was more than 80% in each dilution rate. As these combinations of natural products might activate some parts of body, they could be applied to pharmaceutical applications, functional foods, antiaging tea, also expected to promote useful bacterial growth for fermentative beverage bearing multifunction.

• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.165-172
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• 2002

Studies were carried out to observe the influence of the Aralia continentalis Kitagawa root on blood pressure and blood constituents of the 24 hypertensive elderly(10 men and 14 women aged over 60). Total subjects were divided into three groups according to taking antihypertensive medications(A), antihypertensive medications and mixing beverages with the Aralia continentalis Kitagawa root(B) or mixing beverages with Aralia continentalis Kitagawa root(C). The systolic blood pressure of C group was significantly lower than that of A and B groups. The diastolic blood pressure of C group was lower than A and B groups. The blood glucose level of C group was a little lower than that of A and B groups. The level of TG increased more in A group than C group and decreased in B group. The levels of T-cholesterol and LDL-cholesterol lowered in B and C groups and HDL-cholesterol level was higher in C group. The GOT, GPT and T-bilirubin levels of C group were significantly higher than others. Mixing beverages with Aralia continentalis Kitagawa root did not affect on blood protein and non-protein nitrogens. In conclusion, mixing beverages with Aralia continentalis Kitagawa root had an effect on lowering blood pressure, blood glucose, T-cholesterol and LDL-cholesterol concentrations.

• Journal of Life Science
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• v.17 no.4 s.84
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• pp.540-545
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• 2007

The purpose of this research is to study the effects of feeding dietary citrus byproducts TMR (total mixed ration) on physicochemical properties and sensory characteristics of Korean native beef loin (KNBL). The samples for experiment consist of the KNBL not fed with citrus byproducts (TMR-0) and the KNBL fed with citrus byproducts during fattening period (TMR-1). The control (TMR-0) KNBL was fed by general practical feeding (roughages and concentrates were fed separately), while the TMR-1 KNBL was fed by the same as TMR-0 until 17 months yearling but was fed by citrus byproducts feeding for 10 months after that. The $L^*(lightness),\;a^*(redness)\;and\;b^*(yellowness)$ value were not significantly different between TMR-0 and TMR-1. The pH of TMR-1 was lower than that of TMR-0 (p<0.05), the VBN content, TBARS value and EDA were not significantly different between TMR-0 and TMR-1. The water holding capacity, frozen loss and cooking loss were not significantly different between TMR-0 and TMR-1, but thawing loss of TMR-0 was higher than that of TMR-1 (p<0.05). The hardness of TMR-0 was higher than that of TMR-1, and the springiness of TMR-1 was higher than that of TMR-0 (p<0.05), but the cohesiveness, gumminess, chewiness and shear force were not significantly different between TMR-0 and TMR-1. The pH and VBN content during storage were not significantly different between TMR-0 and TMR-1, but the TBARS value of TMR-1 stored during 4 weeks was lower than that of TMR-0 (p<0.05). In case of sensory score, the color and aroma of raw meat, and the taste, juiciness and palatability of cooked meat were not significantly different between TMR-0 and TMR-1. But the flavor and tenderness of TMR-1 were superior than those of TMR-0 (p<0.05)

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.413-418
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• 2011

This survey was conducted to monitor the safety of red ginseng products in Gwangju, in 2010. Among 100 samples, 37 were beverages, 5 were functional health foods on the market, and 58 were beverages from a tailor-made shop. All samples were negative for coliform bacteria. Aerobic plate counts were detected from 13 samples in the 58 tailor-made products but not detected in the other types of products. Benzoic acid was detected in 5 samples (range, 19.2-543.0 mg/kg). Among heavy metals, lead was detected, ranging from 28.8-62.3 ${\mu}g/kg$, cadmium, from 1.15-4.18 ${\mu}g/kg$, and mercury from 0.10-0.18 ${\mu}g/kg$. Benzopyrene was not detected in any samples. Ginsenoside Rg1 and Rb1 were detected in 0.1-23.4 mg/90 mL of beverages and 12.1-66.8 mg/90 mL of functional health foods. These results indicate that red ginseng products are safe in terms of microbial contaminants and hazardous chemical compounds such as heavy metals and benzopyrene.

• Journal of Life Science
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• v.20 no.1
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• pp.55-59
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• 2010

In this study, the physicochemical and sensory characteristics of chicken press ham not fed with citrus byproduct (T0) and fed with citrus byproduct (T1) were compared. There was not a significant difference in moisture, crude protein, crude fat, crude ash, crude fiber, Hunter's $L^*$ (lightness), $a^*$ (redness), $b^*$ (yellowness), hardness, springiness, cohesiveness, gumminess, chewiness, shear force, water holding capacity and pH between T0 and T1. There was not a significant difference between T0 and T1 in terms of the chicken ham's VBN (volatile basic nitrogen) content for the first three weeks of storage, but after the fourth week of storage, the VBN content was 15.1 and 13.7 mg% for T0 and T1, respectively, which implies that feeding citrus byproduct significantly reduced the VBN content. There was not a significant difference between T0 and T1 in terms of the chicken press ham's TBARS (2-thiobarbituric acid reactive substances) value for the first two weeks of storage. However, the TBARS value was 0.31 and 0.22 mg malonaldehyde/kg for T0 and T1 during the third week of storage, and 0.49 and 0.32 mg malonaldehyde/kg for T0 and T1 during the fourth week of storage. There was not a significant difference between T0 and T1 in terms of the chicken press ham's TPC (total plate counts) for the first three weeks of storage, but after the fourth week of storage, the TPC was 4.96 and 4.72 log CFU/g for T0 and T1, respectively, which implies that T1 showed a significantly lower TPC than T0. T1 showed significantly higher aroma, taste, and palatability of the chicken press ham than T0, but there was a not significant difference in texture and juiciness between T0 and T1.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.30-41
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• 2015

This study was prepared by varying the type of barley sikhye to promote the use of barley. to learn the quality characteristics of traditional beverage sikhye, sikhyes were made out of different kinds of barley such as amethyst barley, black naked barley, tetrastichum barley, tetrastichum waxy barley, naked barley and naked waxy barley. The result of the study is as following. Regarding the length/width ratio of barley grain, black naked barley was the biggest; while amethyst barley was the smallest. Moisture content of barley grain was in the range of 54.96~71.74%. The saccharification liquid pH was in the range of 5.40~5.63 and the soluble solid content was in the range of 15.37~18.73 brix %. The saccharification liquid of sikhye made of tetrastichum waxy barley had the highest soluble solid content; while the saccharification liquid of sikhye made of black naked barley had the lowest soluble solid content. Reducing sugar was in the range of 4.35~7.42 mg/ 100 g; at which tetrastichum waxy barley sikhye had the highest reducing sugar while black naked barley sikhye had the lowest reducing sugar. The result of reducing sugar was similar to the result of soluble solid content. Black naked barley had low Lightness, redness and yellowness in its cooked rice grain and saccharification liquid. The result of barley sikhye characteristics was as following. Black naked barley had the strongest fullness while tetrastichum waxy barley had the weakest fullness. Black naked barley had strong feeling after swallowing the barley rice grain; while tetrastichum waxy barley had weak feeling after swallowing the barley rice grain. The result of feeling after swallowing the barley rice grain had correlation with fullness. The result of preference test was as following. naked waxy barley sikhye and naked barley sikhye had best outlook. In the smell, amethyst barley sikhye was the best. regarding texture, naked barley sikhye and naked waxy barley sikhye had high preference. In overall preference, naked barley sikhye was the best. Like above, there were differences in quality in sikhyes dependent on the variety of barley. In particular, tetrastichum waxy barley and naked barley will be able to increase the amount of sweetness without malt production during sikhye.

• Journal of Life Science
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• v.21 no.12
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• pp.1732-1739
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• 2011

This study was carried out to investigate the effect of lotus root and leaf powder on the quality characteristics of pork patty stored at $3^{\circ}C$ for 9 days. The pork patties were of four types: nothing added(control, T0), 0.5% lotus root powder added (T1), 0.25% lotus root and 0.25% lotus leaf powder added (T2), and 0.5% lotus leaf powder added (T3). The $a^*$ value tended to decrease with longer storage period (p<0.05). The $L^*$ and $a^*$ value of T3 had the lowest value among the samples, the $b^*$ value T2 and T3 were higher than those of T0 and T1 (p<0.05). Water holding capacity decreased with longer storage period (p<0.05), the water holding capacity, cooking loss, increase rate of thickness and decrease rate of diameter were not significantly different among the samples. Hardness and chewiness increased and springiness decreased with longer storage period (p<0.05). The pH creased with longer storage period (p<0.05), but the VBN content not changed during storage. The TBARS values increased with longer storage period (p<0.05), and those of T0, T1, T2 and T3 were 4.57, 1.85, 0.43 and 0.41 mg MA/kg, respectively, after 9 days of the storage. The result suggest that the addition of lotus root and leaf powder at the same time, or addition of lotus leaf powder can be applied to pork patty to its functionality.

• Journal of Applied Biological Chemistry
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• v.57 no.2
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• pp.145-152
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• 2014

To evaluate the improving effects of antioxidant activity, we observed antioxidant capacities such as electron donating ability (EDA), Ferric reducing antioxidant power (FRAP), inhibitory activity of xanthine oxidase (XO) and aldehyde oxidase (AO), and sensory characteristics on mixture of Smilax china L. root water extract added with water extract of fermented S. china L. leaf by Aspergillus oryzae (FSCL). Those contents of mixture with higher ratio of FSCL were proportionally high. And OD475 of mixture with higher ratio of FSCL was almost proportionally high ($R^2=0.9850$). Antioxidant capacities of EDA and FRAP of the mixture was higher than that of non-mixture. In addition, XO inhibitory activity ($IC_{50}$) of A (1.19) was 59.80% higher than that of F (2.96), and the activity of mixture by the higher ratio of FSCL was proportionally low ($R^2=0.9490$). Taste acceptability of A was slightly higher than that of F, whereas that of C was highest. And color acceptability of 40-80% mixture was higher than those of A, F, and B. Overall acceptability of C and D was highest than those of others. Moreover, hot water extract of S. china L. leaf fermented with A. oryzae was maroon color, which looks like Puerh tea style, and mixture of S. china L. root extract added with hot water extract of S. china L. leaf was high acceptability of beverage. These results suggest that mixture of extract of S. china L. root and hot water extract of S. china L. leaf fermented with A. oryzae could improve antioxidant activities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.709-720
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• 2009

This study was conducted to identify daily caffeine intakes in beverages for elementary school children and to evaluate its effectiveness after nutrition education. The caffeine contents of 140 commercial beverages were analysed by high performance liquid chromatography-ultraviolet detector (HPLC-UV) and information about their consumption were obtained by surveying 267 children. Researchers gave nutrition education to the children, who were 6 to 11 years old and attended 9 classes of 3 elementary schools, by lecture, Powerpoint file and moving picture. Their preference and intake amount on beverages were investigated by questionnaire before and after nutrition education. The order on caffeine contents was coffee ($33.8{\pm}2.4{\sim}49.1{\pm}5.6\;mg/100\;mL$)> coffee milk ($10.6{\pm}3.3\;mg/100\;mL$)> cola ($6.0{\pm}2.4\;mg/100\;mL$)> green black oolong tea drink ($6.0{\pm}2.4\;mg/100\;mL$)> chocolate milk and chocolate drink ($1.6{\pm}0.7{\sim}1.7\;mg/100\;mL$)> black ice tea mix ($1.3{\pm}1.7\;mg/100\;mL$). The order on children's preference was carbonated drink and fruit and vegetable drink (27%)> sports drink (26%)> processed cocoa mix (7%)> milk (6%)> vitamin & functional drink (3%)> green tea drink (2%)> black tea drink and coffee (1%). The average daily caffeine intakes except tea drink was $5.9{\pm}11.2$ mg/person/day ($0.17{\pm}0.32$ mg/kg bw/day), ranged from $0.0{\sim}80.5$ mg/person/day for children. The sources of caffeine were coffee 57% (3.4 mg/person/day), coffee milk 20% (1.2 mg/person/day), carbonated drink 15% (0.9 mg/person/day), chocolate milk and chocolate drink 6% (0.4 mg/person/day), and vitamin & functional drink 2% (0.1 mg/person/day). After nutrition education, the preference of carbonated drink, coffee, vitamin drinks & functional drink was decreased significantly (p<0.05, p<0.05, p<0.01) and the intakes of carbonated drink, chocolate milk & chocolate drink, and vitamin & functional drink were also decreased significantly (p<0.01, p<0.05, p<0.01). This study has shown that nutrition education influences the preference and the intake behavior of caffeinated beverages.