• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.132-139
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• 2004

This study was peformed in order to compare general components, color, free amino acid, fatty acid and organic acid contents between commercial doenjang (C-1, C-2, C-3) and green tea doenjang (GT). The moisture content in green tea doenjang was higher than that in commercial doenjang, but the contents of crude protein, carbohydrate and energy in commercial doenjang were higher than those in green tea doenjang. The crude lipid and fiber contents of commercial doenjang were similar to green tea doenjang. Catechin content of green tea doenjang was 2.3%. The total content of free amino acids in commercial doenjang ranged from 2,739∼6,380 mg% in which it showed wide variation among samples and the total content of free amino acids in green tea doenjang was 3000 mg%. Glutamic acid was almost high in commercial doenjang except one product but green tea doenjang was low. Linoleic acid (51%) was the highest content among the fatty acids. The major organic acid in both commercial and green tea doenjang was oxalic acid and its content in commercial times higher than in green tea doenjang. The antioxidant activity of green tea doenjang was higher than that of commercial doenjang.

• Journal of Life Science
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• v.29 no.12
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• pp.1358-1363
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• 2019

In this study, the effect on the free amino acid content and anti-oxidative activity of Arctium lappa samples by heat treatment were compared to obtain data on the conditions required for properly processing the root as a raw material for tea. The results of DPPH and ABTS radical scavenging activity assays showed that 180℃-4 min and 200℃-3 min treatments retained relatively high activity. All heat treatment conditions showed increased polyphenol content compared to the initial sample value of 42.72 mg/l, and the 180℃-4 min and 200-3 min treatments were higher than the others at 60.09 mg/l and 62.74 mg/l, respectively. In the free amino acid analysis of the A. lappa root tea, the tendency of the initial content was confirmed to decrease as temperature and time increased. Changes in phenylalanine, histidine, leucine, and isoleucine were found to be high, while aspartic acid and proline changes were relatively low. Overall, amino acid content decreased significantly under heating conditions above 180℃-3 min and 200℃-2 min. From these results, heat treatment of A. lappa root at 180℃-4 min was deemed optimal based on anti-oxidative activity and free amino acid content.

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.1
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• pp.51-55
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• 1998

The experiment was conducted to elucidate the growth response of rice seedling to heavy metals, copper and zinc. The copper and zinc concentration in rice seedling was 50mg/l and 100mg/l, respectively. Germination. chlorophyll and organic compounds were investigated in seedling of rice with or without heavy metals. Root growth and germination were inhibited at 50mg/l Cu and at 100mg/l compared to control and such reduction in growth was more remarkable at 100mg/l Zn than at 50mg/l Cu. Chlorophyll content was slightly reduced at both 50mg/l Cu and 100mg/l Zn. Malic acid was remarkably increased at 50mg/l Cu compared with that at Zn 100mg/l regardless of rice cultivars. The content of organic acids such as succinic, citric, and malic acid and free proline was increased with treatment of copper and zinc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.3
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• pp.382-387
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• 2001

Characteristics of six commercial samjangs were analyzed such as proximate composition, free amino acids, organic acids and free sugars. Also color, taste and odor were evaluated by 36 panelists. They were composed of moisture content 41.4-48.4%, crude protein 9.2-10.4%, crude fat 2.2-3.4%, pH 5.3-5.7, amino nitrogen 194.0%-375.6 mg% and sodium chloride 7.7-9.1%. Total free amino acids of samjangs were 975.89-2304.98 mg%. Glutamic acid was the highest amino acid among free amino acids as 231.7-788.01 mg%. Proline, arginine, alanine and lysine were higher than other free amino acids while histidine, cystine and methionine were lower than other. Eleven free amino acids including glutamic acid were the highest in samjang (B) which contained more doenjang than any other makers did. Total organic acids were 401.01-640.27 mg%. 69.65-269.07 mg% of succinic acid was the highest among organic acids. Lactic acid was the highest in samjang (F) which was home made. Total free sugars was the highest in samjang (A) which contained more wheat flour than any other makers did it. Glucose was 9.30-23.99% and fructose was nd-2.69%. The result of proximate composition showed a different pattern comparing with that sensory evaluation. Samjang (A) which contained less salt showed the highest overall acceptability while samjang (F) which contained more dark color, more salt was the lowest one among the samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.4
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• pp.575-581
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• 2000

Quality characteristics of kochujang prepared with appleand persimmon were investigated during 14 weeks of fermentation. The water activity decreased slightly during fermentation and was higher in kochujang (I) prepared with apple than in kochujang (II) prepared with presimmon. The reducing sugar contents increased from 10.95% in kochujang (I) and 10.30% in kochujang (II) to 16.68, 19.14% after 10 weeks of fermentation, respectively. The free sugar contents in kochujang (I) were maltose 10.55, glucose 8.47 and fructose, 3.02% after 12 weeks of fermentation. The free sugar content in kochujang (II) were maltose 10.55, glucose 21.65, glucose 8.71 and fructose 2.98 after 6 weeks of fermentation. The major free sugar in kochujang (I) and (II) was maltose. The organic acids detected in kochujangs were citric, malic, lactic and oxalic acids. The contents of citric acid and malic acid were higher than other acids in both kochujangs. The contents of total free amino acids were 187.59~420.94 mg% in kochujang (I) and 154.67~316.93 mg% in kochujang (II). The contents of aspartic acid, proline and glutamic acid were high in kochujang (I) and (II).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.6
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• pp.409-412
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• 2002

This research was conducted to obtain the fundamental data on salt injury and different responses among cultivars in winter barley (Hordeum vulgare L.). Salts did not affect yield components including number of panicles, stem length, grain number per ear and grain yield while reduced stem dry weight and thousand seed weight significantly with increasing concentrations of salt from 60 to 180 mM. NaCl had less injury effect on barley straw dry weight and thousand seed weight than did $MgSO_4$. Chlorophyll content and relative turgidity in flag leaf were reduced when treated with both salts, while free proline in the salt-treated leaf was increased. Content of proline in salt-treated barley was about 10 folds compared to the control. Based on yield components and physiological traits of flag leaf, the tolerance to salt injury was the greatest in Baegdong, followed by Dongbori#1, Mogpo#55, and Gangbori. The results suggested that salt- stressed barley at reproductive stage had higher free proline content, and that special management in this stage must be considered because salt stress at heading stage affect flag leaf growth as well as yield components Harmfully.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.772-778
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• 2016

To develop a value-added product from individually quick-frozen oysters Crassostrea gigas (IQFO), we prepared a retort pouched oyster soup (RPOS) from IQFOs and characterized its processing conditions and quality metrics. We found that the most appropriate manufacturing process for the RPOS consisted of half-thawing and washing raw IQF oysters, blanching, adding them to the retort pouch along with other ingredients (base soup stock, IQF oyster extract, radish, bean sprouts, garlic, and red pepper), sealing, retort sterilization ($120^{\circ}$, F0-value 10 min.), cooling, and packaging inspection. The moisture, crude protein, pH and salinity of the RPOS were 91.0%, 2.8%, 6.20 and 0.9%, respectively. The total amino acid content of the RPOS was 2,163.8 mg/100 g, and the main amino acids were glutamic acid, aspartic acid, leucine, proline, lysine and arginine. The primary inorganic ions were Na, K, S and Zn. In taste compounds, total free amino acid content was 313.4 mg/100 g, and the main free amino acids were glutamic acid, taurine, proline, hydroxyproline, aspartic acid, glycine, alanine, valine, lysine and arginine. This RPOS has good storage stability and organoleptic qualities compared with commercial retort pouched shellfish soup, and is suitable for commercialization as a value-added instant seafood soup.

• Korean Journal of Food Science and Technology
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• v.9 no.4
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• pp.255-263
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• 1977

Fermented squid, Loligo kobiensis, is widely used and occupies an important position in foods of this country. But no study on its taste compounds has been reported. This study was attempted to establish the basic data for evaluating taste compounds of fermented squid. The changes of such compounds during fermentation as free amino acids, nucleotides and their related compounds, TMAO, TMA and betaine were analysed. The sample was prepared with 20% salt content and fermented at a controlled temperature of $15{\pm}3^{\circ}C$. ADP, AMP and inosine tended to degrade rapidly while hypoxanthine increased more than four times as compared with raw sample at 91 day fermentation. In the free amino acid composition of fresh squid, abundant amino acids were proline, taurine, alanine, arginine, serine, glutamic acid, lysine, glycine, leucine and valine in order. Such amino acids like phenylalanine, methionine, tyrosine, isoleucine, and histidine were poor. In squid extract, proline and taurine were dominant holding 40.2% and 32.0% of total free amino acids respectively. The total free amino acid nitrogen in fresh squid was 33.6% of its extract nitrogen. The changes of free amino acid composition in the extract of squid during fermentation was not observed. In the extract of fermented product, abundant amino acids were proline, leucine, lysine, serine, arginine, alanine, valine, isoleucine, phenylalanine, methionine and glycine in order. Glutamic acid and histidine were poor and taurine and tyrosine were trace in content. The increase of total free amino acids during 63 day fermentation reached approximately wore than 1.8 times as compared with that of raw sample and than decreased slowly. The amount of betaine increased more than 1.2 times as compared with that of raw sample during 91 day fermentation. TMA increased while TMAO decreased during fermentation. The amount of TMAO nitrogen in 91 days fermented squid was 402.4mg% on moisture and salt free base. Betaine and TMAO known as sweet compounds were abundant in fermented squid. It is supposed that these compounds could also play a role as important taste compounds of fermented squid. It is concluded that the major taste compounds of fermented squid were amino acids like proline, leucine, serine, lysine, arginine, alanine and betaine. Other compounds such as valine, isoleucine and TMAO and hypoxanthine could also not be excluded as taste supporters in fermented squid.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.51-54
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• 2000

The aim of this study was to collect fundamental data of taurine contained in the waste water from squid processing. The concentration of taurine and free amino acid was measured during each steps of squid processing as well as from waste of skinned and cooked squid, respectively. As a result, proline concentration reached to $800{\~}997\;mg/100\;g$ and taurine concentration reached to $730{\~}820 mg/100 g$. Comparing with raw squid, $60{\%}$ loss of free amino acid and Bleat reduction of taurine was detected in cooked squid. The concentration of free amino acid in waste water from skinned and cooked squid was $639.1 mg/100 ml, 470.7 mg/100 ml$, respectively. Among those free amino acids, taurine composed of $144.9 mg/100 ml and 117.3 mg/100 ml$ in-waste water from skinned and cooked squid, respectively, and these values were about $30{\%}$ of total free amino acids. Other major amino acids were isoleucine, alanine, fosine, leucine, glycine and. glutamate.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.85-90
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• 2002

The changes in taste components of kanjang made with barley bran during fermentation time were examined. The pH was gradually decreased and total nitrogen content reached to 0.7% at 90 days fermentation. Five kinds of free sugars, three kinds of volatile organic acid, and eight kinds of non-volatile organic acid were detected. Lactic acid known as abundant component in kanjang was not detected in kanjang made with barley bran. The content of free amino acid was $422.9{\sim}803.6\;mg%$. Glutamic acid was most abundant component among the amino acids, followed by proline and phenylalanine. Essential amino acid content was revealed $34.3{\sim}37.3%$. Based on result of sensory evaluation, it was most comfortable to eat sample of fermentation $45{\sim}60$ days.