• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1174-1181
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• 2008

Garlics were aged at 60, 70, 80, and $90^{\circ}C$ for 1, 3 and 6 days. Samples were analyzed for physico-chemical components and antioxidant activities, such as DPPH scavenging activity and reducing power of hot water and ethanol extracts. The Hunter L, a and b values were significantly lower in sample aged at higher temperature and for longer time. In initiation of aging, the share force was the lowest in sample aged at $90^{\circ}C(85.70{\pm}1.44\;kg/cm^2)$ and it increased for 6 days to $411.30{\pm}13.90\;kg/cm^2$ in aging. The pH of garlic was acidified at increasing aged temperature and periods. In sample aged for 6 days at $60^{\circ}C$ and $90^{\circ}C$, pH was 6.12 and 3.90, respectively. Contents of total phenolics and flavonoids also increased in sample aged at higher temperature and for longer time. Their contents increased about 3.5 and 9.1 times higher in sample aged for 6 days at $90^{\circ}C$ than sample aged for 6 days at $60^{\circ}C$, respectively. Total pyruvate contents were fluctuated by aging temperature and periods. DPPH scavenging activity was increased in sample aged at higher temperature and longer time. The highest activity of DPPH scavenging showed $87.48{\pm}0.20%$ in sample aged for 6 days at $90^{\circ}C$. Similar results were observed in reducing power activity. It was estimated that such increases in anti-oxidant activities in aged garlics may come from actions of phenolics, flavonoids and browning compounds in them.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.800-806
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• 2007

This study investigated the quality characteristics of kiwi wine during low temperature aging on several alcohol fermentation strains. Alcohol content increased sharply from 2 days of fermentation, and then maintained steadily after 8 days of fermentation. In the alcohol content of kiwi wine on several alcohol fermentation strains such as Sacch. cerevisiae GRJ, Sacch. kluyveri DJ97 and Sacch. cerevisiae Wine 3 showed a high value of more than 13%, 12.7% for Zigosacch. cerevisiae JK99 and 12.3% for Sacch. cerevisiae OMK, respectively. Sugar content decreased steadily during fermentation and then showed approximately $10^{\circ}$Brix on 8 days of fermentation. Total acidity ranged $1.03{\sim}1.04%$ in total samples, increased slowly during fermentation and then maintained steadily during aging. During the fermentation, L value in Hunter's color value continued to increase, a value decreased steadily and b value showed high yellow to approximately 20.0. For aging duration, L and b values decreased while a value increased. Glucose and maltose were detected as free sugars of kiwi wine. In volatile flavor compounds, alcohols were identified differently on alcohol fermentation strains, but the others showed similar tendency. In conclusion, quality characteristics of kiwi wine on several alcohol fermentation strains showed similarly; however, Sacch. cerevisiae Wine 3 was overall the most suitable.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.316-321
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• 2005

A total of ninety six pigs ($L{\times}Y{\times}D$, 20.92(2.13kg average initial body weight) were used in a 16-week performance growth assay to determine the effect of supplemental medicinal plane (Artemisia, Acanthopanax and Garlic) on growth performance, IGF-1 of serum and carcass characteristics in finishing pigs. The dietary treatments were included 1) CON (basal diet; Control), 2) MP1 (basal diet added $0.02\%$ of medicinal plant mixtures), 3) MP2 (basal diet added $0.04\%$ of medicinal plant mixtures) and 4) MP3 (basal diet added $0.06\%$ of medicinal plant mixtures). Through entire experimental period, as medicinal plants mixture (MP) increased, there was a decrease (linear, P<0.08) in average daily feed intake and an increase (linear, P<0.02; quadratic, P<0.08) in gain/feed. The backfat thickness tended to decrease in pigs fed MP diet compared to pigs fed CON diet (linear, P<0.09; quadratic, P<0.01). Increasing medicinal plane mixture tended to increase in IGF-1 content in serum (linear, P<0.09). The hunter $a^{*}$ (redness) (linear, P<0.01) and $b^{*}$ (yellowness) (linear, P<0.02) values of longissimus muscle were affected by the dietary MP treatments. The color of longissimus muscle was higher in the dietary MP treatments than that of the muscle in the control diet (linear, P<0.03). In conclusion, the result obtained from this feeding triad suggest that the medicinal plants mixture supplementation below $0.06\%$ in diets for growing-finishing pigs can be improved growth performance, IGF-1 and meat quality.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.531-540
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• 2012

In this study, the effect of yam juice on the quality characteristics of the salad dressing was evaluated. Salad dressings were prepared with the salad dressing base (plain yogurt:mayonnaise:fresh cream=8:1:1), mulberry, omija for acidity, and yam for viscosity in the ratios of 4:4:6:1 and 4:4:6:3. Fresh yam juice was added at the level of 0, 7, and 18% of the salad dressing. As the concentration of the yam juice increased, the salad dressing increased in pH and decreased in acidity. The Hunter color L (lightness), b (yellowness) and a (redness) values of the salad dressing decreased as the amount of yam juice increased. The viscosity increased with the amount of yam juice. The total phenol content also increased with the amount of added yam juice. The antioxidant activities such as DPPH and hydroxyl radical activity of the mulberry salad dressing increased as the amount of yam juice was increased. The sensory preference test results showed that the salad dressings with added yam juice had higher scores in the color, flavor, taste and texture in comparison to the control. In the overall preference, the 7% yam juice added salad dressing had the highest score among the treatments. From these results, it was suggested that the salad dressing with the added mulberry, omija for acidity, and yam juice for viscosity was a functional salad dressing with high antioxidant activity.

• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.75-82
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• 2020

The purpose of this study was to establish optimized extraction conditions for Lilium bulb and Lespedeza cuneata G. Don and to investigate the storage stability of beverages containing extracts. The hot-water extract and the 60% ethanol extract had the highest DPPH radical scavenging activities as well as the highest total polyphenol content. The total polyphenol content, total flavonoid content and DPPH radical scavenging activity were the highest when the Lilium bulb extract was mixed with the Lespedeza cuneata G. Don extract at the ratio of 1:4. Storage stability of beverages was determined during storage at 10, 25, and 35℃ for 6 months. The pH was decreased from 4.15 to 4.01-4.05, while the acidity was increased from 0.60% to 0.70-0.75% after storage for 6 months. The soluble solid contents were not changed during storage of 6 months. The DPPH radical scavenging activity was decreased after 4-6 months. The Hunter b (yellowness) values decreased at 35℃ after storage for 6 months while the lightness (L) and redness (a) were not changed during storage for 6 months. The total saponin content was not remarkably changed during 2 months of storage, while it decreased after 4-6 months of storage. The flavonoid content was decreased 47% and 55% from an intial 21.7 mg/100 mL to 10.3 mg/100 mL and 12.0 mg/100 mL after 1 month of storage and then remained stable until 6 months. General bacteria and coliform group were not detected during storage for 6 months.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.289-293
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• 2002

This study was conducted to investigate changes of pH, meat color, cooking loss, shear force and sensory evaluation on Hanwoo meat fed with supplemental fig fermentation(SFF) during storage period. A total of 10 Hanwoo bulls were subjected to one of two treatment diets (control and 10% SFF) from live weight of 400kg far 6 months. After slaughter, longissimus muscles were removed, zipper-wrapped and stored at 4$\^{C}$ for 21 days. The pH, meat color, cooking loss, shear force and sensory evaluation of the samples were measured at 1, 3, 9, 15, 21 days of storage. There were no differences in pH, meat objective color(Hunter L, a and b) and cooking loss (%) of longissimus muscles between control and SFF treatment during storage. Shear force values of longissimus muscle from SFF treatment showed lower level in 1, 3 and 9 days and tended to decrease during storage. No differences in odor and appearance of sensory evaluation were observed between control and SFF treatment during storage. The taste induced by SFF was increased(f<0.05) at 1, 3 and 9 days of storage. These results indicate that the SFF may improve meat quality of Hanwoo during storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1088-1094
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• 2014

This study investigated the quality properties of glutinous rice Gochujang produced by regional rural families in order to determine the present state of quality of traditional Gochujang. A total of 80 Gochujang samples were collected from nationwide rural families and their physicochemical characteristics were analyzed. Based on regional mean, ranges of moisture contents, pH, acidity, crude protein contents, and salinity of Gochujang were $44.31{\pm}5.73%{\sim}50.50{\pm}5.65%$, $4.59{\pm}0.36{\sim}4.79{\pm}0.15$, $1.18{\pm}0.22%{\sim}1.54{\pm}0.36%$, $5.28{\pm}0.90%{\sim}6.93{\pm}.09%$, and $5.55{\pm}0.85%{\sim}8.29{\pm}1.19%$, respectively. The mean contents of amino type N, reducing sugars, and capsaicinoids were $488.81{\pm}79.74mg%{\sim}715.16{\pm}78.09mg%$, $22.32{\pm}9.43%{\sim}28.61{\pm}8.80%$, and $44.31{\pm}18.71mg/kg{\sim}65.15{\pm}47.98mg/kg$, respectively, and differences were significant among the Gochujang samples. Hunter color values (L, a, and b) of Gochujang were $4.84{\pm}3.08$, $21.26{\pm}10.53$, and $8.20{\pm}5.91$, respectively, and the range of viscosity was $31,511{\pm}11,764{\sim}72,923{\pm}32,555$ cP. The acidity, salinity, moisture, crude protein, and amino type N contents of Gochujang produced from the Gangwon-do and Gyeonggi-do areas were significantly higher than those of other regions. According to principal component analysis of the physicochemical characteristics of Gochujang produced by rural families, the salinity, acidity, moisture, crude protein, and amino type N contents were strong characteristics of Gochujang produced by Gangwon-do and Gyeonggi-do. These results indicate that traditional Gochujang produced by rural families shows various quality properties and regional differences in physicochemical characteristics.

• Food Science and Preservation
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• v.12 no.1
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• pp.36-42
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• 2005

The purpose of this study was to investigate the component and quality characteristics of green tea. Four kinds of green tea powder obtained from Hwagae area were evaluated the component of carbohydrates, protein crude fat and crude ash. Also the content of ascorbic acid, minerals and polyphenols in green tea powder were evaluated. Quality characteristics of green tea powder was evaluated by Hunter's colur value and sensory evaluation. Green tea was composed of $9.2\~11.8\%$ of moisture, $4.9\~6.1\%$ of crude ash, $5.2\~6.1\%$ of crude fat, $22.5\~26.4\%$ of protein and $50.4\~55.1\%$ of cabohydrates. The content of total ascorbic acid in green tea powder was $312\~392mg/100g$ and dehydiuascorbic acid was $157\~176mg/100g$. The contents of minerals in green tea powder sodium was $340\~580mg/100g$, magnesium was $242\~320mg/100g$, potassium $223\~278mg/100g$ me calcium $145.7\~238.7mg/100g$. Polyphenol content of green tea powder was $7.8\~9.3\%$ which was the highest in A and the lowest in B. Hunters color values of green tea, lightness(L) was $52.3\~69.6$, redness(a) was $0.11\~-5.61$, yellowness(b) was $14.23\~23.34$, which were better in green tea C and D than green tea A and B. From sensory evaluation of green tea powders, green tea D obtained the significant highest scores in color, flavor and overall quality(p<0.05) and followed by green tea C, Green tea powder C and D which have high levels of protein and ascorbic acid were evaluated as good quality in color and sensory evaluation.

• Food Science and Preservation
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• v.8 no.4
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• pp.427-433
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• 2001

The purpose of this study was to investigate the effect of chitosan on the shelf-life and quality of Paeksulkis(Korea rice cake). Paeksulgis containing 0-0.5% chitosan were stored at 5$^{\circ}C$ for 4 week and 2$0^{\circ}C$ for 1 week to test the effect of extenting shelf-life of Paeksulgis by chitosan. The pH of Paeksulkis was 5.65 without chitosan and pH of those were about 7.0(6.94-7.01) with 0.05-0.5% level of chitosan. Moisture content of Paekrukis wish or without chitosan was 38-40%. In Hunter’s color values of Paeksulkis of control, the lightness (L) was 84.28, redness(a) was -1.56 and yellowness(b) was 7.68. The lightness (L), redness(a) and yellowness(b) of Paeksulkis were increased by the increasing concentration of chitosan. In mechanical characteristics, cohesiveness concentration of Paeksulkis were the highest in control while obtained the highest score in color, after swallowing and overall quality (p<0.05). The score of flavor and consistency of Paeksulkis with different levels of chitosan wre not significant while the score of moisture in Paeksulkis with 0.05-0.5% level of chitosan was significantly higher than control (p<0.05). The score of flavor and consistency of Paeksulkis with different levels of chitosan were not significant while the score of moisture in Paeksulkis with 0.05-0.5% level of chitosan was significantly higher than control (p<0.05). Total bacterial counts (TBC) of Paeksulgis immediately before storage were 4.2$\times$10$^2$CFU/g in control and those containing 0.3-0.5% of chitosan were 0.5-1.0 log cycle lower than control. TBC of Paelsulgis containing chitosan was lower than increased for 2 weeks, reached at 1.8$\times$10$^{5}$ CFU/g and decreased for 2 weeks, reached at 1.8$\times$10$^4$CFU/g during storage at 5$^{\circ}C$. TBC of Paeksulkis with more than 0.3% of chitosan were 1.9 log cycles lower than that of control during storage at 5$^{\circ}C$. TBC of Paeksulkis with more than 0.3% of chitosan were 1.9 log cycles lower than that of control during storage at 5$^{\circ}C$ for 4 weeks. TBC of Paeksulgis increased to 10$^{8}$ CFU/g in control and 10$^{6}$-10$^{7}$ CFU/g in more than 0.3% chitosan during storage at 20$^{\circ}C$ for 1 week. The shelf-life of Paeksulkis was increased with increasing concentration of chitosan both temperature at 5$^{\circ}C$ and 20$^{\circ}C$.

• Food Science and Preservation
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• v.24 no.2
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• pp.230-236
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• 2017

This study was carried out to investigate the effects of ultrasonic thawing on physicochemical characteristics of frozen pork sirloin. To determine the velocity of an ultrasonic thawing machine, $-80^{\circ}C$ frozen pork sirloins were thawed using 132, 580, and 1,000 kHz ultrasonic thawing machines, and the physicochemical properties of pork sirloin thawed with $15^{\circ}C$ tap water and those using the ultrasonic thawing machines were compared. As a result, thawing speed by ultrasonic thawing was three times faster than that of tap water, but drip weight loss rate is increased by about 5% during ultrasonic thawing compared to that during thawing in tap water. However, biochemical properties, such as pH, volatile basic nitrogen, thiobarbituric acid, and total aerobic bacteria, were not improved by ultrasonic thawing. Hunter values, such as total color change and redness, improved slightly after 580 kHz ultrasonic thawing. The hardness and chewiness of the pork sirloin decreased significantly after 580 kHz ultrasonic thawing; however, springiness was not changed. These results indicate that ultrasonic thawing is faster than thawing in tap water, but the physicochemical characteristics of frozen pork sirloin was not significantly improve by ultrasonic sound.