• Journal of the East Asian Society of Dietary Life
• /
• v.3 no.2
• /
• pp.99-106
• /
• 1993

The aim of this study is to elevate the efficiency of salting with low salt concentration in order to improve the quality of salted Chinese cabbage. The efficiency of salting was tested with various sub-atmosphere(760mmHg to 0mmHg), temperature(20$^{\circ}C$ and 30$^{\circ}C$), and concentration of salt(3%, 5% and 10%). The salting efficiency was estimated by amounts of juice, calcium elution, sodium penetration and the state of tissue. The amunts of juice eleuted from Chinese cabbage was increased significantly with the decrease of atmosphere and the time to reach the highest amounts was reduced. This tendency was promoted, with increase of salinigy(from 3% to 10%)and the increase of temperature(more juice at 30$^{\circ}C$ than 20$^{\circ}C$). The amounts of eluted calcium from Chinese cabbage tissue during salting under sub-atmosphere was directly proportional to amounts of juice and was inversely proportional to penetrated sodium. The salting time was reduced with elevation of sub-atmosphere. It was desirable to take between 5.5 and 9 hours to salt under the condition of 3% of salting, 20$^{\circ}C$, and 560-0mmHg. It took between 4.4 and 5 hours under 5% of salt and between 4 and 4.5 hours under 10% of salt. However, it was undesirable because the drying phenomenon and the transparency of tissue appeared under 30$^{\circ}C$ and 160-0mmHg.

• The Korean Journal of Food And Nutrition
• /
• v.36 no.1
• /
• pp.25-32
• /
• 2023

To increase antioxidant activity and physicochemical quality characteristics, four kinds of berries (blueberry (BEB), blackberry (BKB), cranberry (CNB), raspberry (RSB)) with antioxidant activities were used to replace beet (B) in existing ABC juice. In the experimental group, the pH was decreased while the content of soluble solids was increased significantly. Total polyphenol content was significantly increased in all experimental groups compared to that in the control group. The control group had the lowest polyphenol content at 14.723 ㎍ GAE/g, whereas the blackberry replacement group had the highest polyphenol content at 67.12 ㎍ GAE/g. The total flavonoid content was the lowest in the control group at 8.98 ㎍ QE/g but the highest in the blackberry group at 50.47 ㎍ QE/g. All experimental groups showed significantly higher antioxidant activities than the control group. DPPH & ABTS radical scavenging activities were the lowest in the control group at 15.69% and 19.55%, respectively, but the highest in the blackberry group at 48.24% and 59.43%, respectively. SOD-like activity was also the lowest in the control group at 14.12%, but the highest in the blackberry group at 48.18%. When comparing experimental groups, antioxidant activities (DPPH, ABTS, SOD) and antioxidant components (total polyphenols and total flavonoids) were in the order of BKB > CNB > RSB > BEB > Control. In conclusion, the new ABC juice containing four types of berries is enriched in antioxidants with significantly improved antioxidant activities and physicochemical quality characteristics.

• Korean journal of food and cookery science
• /
• v.16 no.2
• /
• pp.135-142
• /
• 2000

The purpose of this study was to investigate the effects of onion and garlic juice on the lipid oxidation of fish oil as antioxidants and quality characteristics of fish muscle. The samples were treated with onion and garlic juice at 5%(w/w) or 10%(w/w) of fish muscle, and stored at 4$\pm$1$\^{C}$ and -18$\pm$2$\^{C}$ for 7 and 42 days, respectively. The results of this study were as follows: Lipid oxidation in samples was measured by AV, POV and TBA value. AV and TBA values of the samples treated with 5% onion and garlic juice were lower than those treated with l0% onion and garlic juice. POV of the samples treated with onion were lower than those treated with garlic juice. Lightness and yellowness of the sample were the highest in 10% onion and garlic juice-treated ones. The score of overall quality in sensory evaluation was the highest in the samples treated with onion juice stored at 4$\pm$1$\^{C}$.

• Journal of Animal Science and Technology
• /
• v.62 no.3
• /
• pp.396-408
• /
• 2020

This study investigated the quality properties of enhanced beef, manufactured by injecting the beef with a brine containing winter mushroom juice powder (WMJP). The enhanced beef was manufactured by injecting the eye of round with brine (15% by green weight). Four treatments consisted of control (no injection of brine) and three enhanced beef, EBS (brine containing 5 g sodium chloride per kg beef), EBW 0.2 (brine containing 5 g sodium chloride and 2 g WMJP per kg beef), and EBW 0.5 (brine containing 5 g sodium chloride and 5 g WMJP per kg beef), were tested. The effect of enhancement or WMJP on the quality properties of beef was evaluated during storage at 4℃ for 1, 5, and 10 days. Total aerobic bacteria counts between the control and the enhanced beef, and among EBS, EBW 0.2, and EBW 0.5 were not significantly different after any storage period (p > 0.05). The pH of beef was not different between the control and the enhanced beef, and among enhanced beef at 1 and 5 days of storage (p > 0.05). However, it was higher in the enhanced beef than control, and EBW 0.2 and EBW 0.5 had higher pH than EBS after 10 days of storage (p < 0.05). The enhanced beef showed a high total loss at all storage days (p < 0.05). There were no differences in total loss among enhanced beef after any storage period (p > 0.05). The enhanced beef had no consistent differences in L*, a*, and b* values with control during storage, however, EBW 0.5 showed high color stability. The hardness of the enhanced beef was significantly lower than that of the control after 10 days of storage, although the values were lower at all storage stages. EBS 0.5 had the lowest thiobarbituric acid reactive substance (TBARS) value among cooked beef of all treatments at all storage days. The enhanced beef received higher scores in all sensory properties than control, and no negative effect of WMJP was found in the sensory quality of the enhanced beef. The use of winter mushroom juice can result in quality improvement in enhanced beef.

• Food Science and Preservation
• /
• v.5 no.1
• /
• pp.41-47
• /
• 1998

Physicochemical properties and microbiological quality chanties were investigated on mixed fruit and vegetable juices (apple, carrot and cucumber) stored at 4$^{\circ}C$ without pasteurization(NT), with light piasteurization (LP; 66$^{\circ}C$, 10 sec) and with full pasteurization(FP; 90$^{\circ}C$, 60 sec). Effects of ultrafiltration (UF) on the changes during storage were also examined. pH, viscosity, a-value and b-value remained relatively constant and all samples revealed Newtonian characterisitics. Total acidity and turbidity tended to increase slightly; however, total vitamin C content and L-value slowly decreased during storage up to about 2 months. During the first 4 weeks storage, soluble solids content slowly increased and then decreased. Mold and Yeast and Bacteria were not detected in LP, UP and UF treated samples during storage studied; however, E. coli were detected after 24 days storage. No distinctive storage effects were found among samples prepared; however, ultrafiltration had a considerable effect on the color and soluble solids content of mixed fruit and vegetable juice.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.8
• /
• pp.1285-1291
• /
• 2003

This study was carried out to find optimum substitution amounts of garlic juice for the purpose of garlic-Yackwa development. Five experimental groups containing 0 t.s, 1/2 t.s, 1 t.s, 1 and 1/2 t.s, and 2 t.s of garlic juice per 1 cup of flour were compared with basic group containing 2 t.s of ginger juice per 1 cup of flour (ginger-Yackwa), by Hunter's colorimetry, texture profile analysis and sensory evaluation. In Hunter's color value, Yackwa, substituted garlic juice from 1/2 t.s to 2 t.s per 1 cup of flour for ginger juice, were lower than ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the lower tendancy of L and a values. The b value of garlic-Yackwa containing from 0 t.s to 2 t.s of garlic juice was higher than that of ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the higher tendancy of b value. In the texture characteristics, hardness, adhesiveness, springiness and chewiness of all garlic-Yackwa were significantly lower than those of ginger-Yackwa. Cohesiveness of garlic-Yackwa containing from 1 t.s to 2 t.s of garlic juice was significantly higher than that of ginger-Yackwa. Gumminess of Yackwa with garlic juice was higher ($1_{1/2}$ t.s, 2 t.s) than that of ginger-Yackwa, or lower (0 t.s∼l t.s) than that of ginger-Yackwa. The higher amounts of garlic juice in garlic-Yackwa showed the higher tendancies of hardness, cohesiveness and gumminess, while springiness and chewiness showed vice versa. In sensory evaluation, the higher amounts of garlic juice in garlic-Yackwa showed the better color, appearance, flavor, taste and overall acceptability. Especially garlic-Yackwa with 2 t.s of garlic juice showed the best color, appearance, taste, overall acceptability among them. Garlic-Yackwa with 2 t.s of garlic juice evaluated the best, while ginger-Yackwa evaluated the worst. In conclusion, these results indicated that 2 t.s of garic juice per 1 cup of flour could be very useful as a substitute for ginger juice in developing garlic-Yackwa.

• Korean Journal of Poultry Science
• /
• v.45 no.1
• /
• pp.53-62
• /
• 2018

This study was performed to evaluate the effect of lemon and cranberry juice on meat quality of chicken thighs during cold storage. Experimental groups were chicken thigh meat dipped into distilled water (CON), 1% lemon juice (LJ), 1% cranberry juice (CJ), and a mixture of 0.5% lemon juice and 0.5% cranberry juice (LCJ). The meat quality traits were determined at day 0, 3, 6, and 9 during cold storage at $4^{\circ}C$. The pH value of all treatments was lower than that of the control (P<0.05). Total microorganisms of CJ and LCJ at day 9 was 6.94 and 6.76 log CFU/g, respectively, whereas that of the control was 7.51 log CFU/g. The $a^*$ value of CJ and LCJ was higher than that of CON and LJ during storage (P<0.05), whereas the $b^*$ value of LJ, CL, and LCJ was lower than that of CON at day 6 and 9 (P<0.05). Overall acceptability of all treatments was significantly higher than that of CON after day 3. Thiobarbituric acid reactive substances and volatile basic nitrogen values were lower than those of the CON after day 3 (P<0.05). Principle component analysis (PCA) of the aroma pattern of all treatments was closer together, whereas PCA of the CON was scattered with the increase in storage days. This result suggests that dipping the chicken thigh meat into the lemon and cranberry juice could be beneficial to enhance chicken thigh meat quality by retardation of total microbes, lipid oxidation, and protein decomposition.

• Culinary science and hospitality research
• /
• v.18 no.4
• /
• pp.255-265
• /
• 2012

This study aimed to determine the physicochemical and sensory qualities for yogurt dressing prepared with blueberry juice(0, 10, 15, 20, and 25%). As the amount of added blueberry juice increased, citric acid, malic acid and succinic acid contents increased, but tartaric acid, lactic acid and acetic acid contents decreased. The pH of control group(3.75) was higher than that of the others(3.68-3.48). Sweetness of yogurt dressings decreased as the amount of added blueberry juice increased. DPPH radical scavenging activity of the control group was 26.44%, whereas those of yogurt dressings with blueberry juice ranged from 63.16-87.46%. Color L and b values decreased significantly, whereas a value increased significantly by addition of blueberry juice. Viscosity of the control group was lower than those of the others. The sensory property results showed that yogurt dressing with 20% blueberry juice was rated best. It was also preferred most. These results suggest 20% of blueberry juice is the best substitution ratio for yogurt dressing.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.23-35
• /
• 2013

This study aimed to determine the physicochemical and sensory qualities of yogurt dressing prepared with Bokbunja juice(0, 10, 20, 30 and 40%). As the amount of added Bokbunja juice increased, contents of organic acids(citric acid, tartaric acid, malic acid, succinic acid and acetic acid) increased. The viscosity of the control group(8306.67 cP) was higher than those of the others(1633.33~6913.33 cP). The pH of the control group(3.96) was higher than those of the others(3.90~3.85). The sweetness of the control group(14.43) was lower than 10% Bokbunja juice added group(14.93). Color L decreased significantly, whereas a value and b value increased significantly with more Bokbunja juice added. DPPH radical scavenging activity of the control group was 5.84%, whereas those of yogurt dressing samples with Bokbunja juice ranged from 39.72~88.17%. The sensory property results showed that yogurt dressing with 30% Bokbunja juice added group had the highest value in terms of color, flavor, taste, mouth feel, and overall acceptability. Overall, the result of this study indicates that the yogurt dressing containing 30% of Bokbunja juice was most preferred among the groups.

• Applied Biological Chemistry
• /
• v.22 no.1
• /
• pp.28-32
• /
• 1979

Experiments were carried out for finding out a reasonable background of inferior processing quality of Korean citrus fruits of unshiu varieties. The results obtained were as follows. 1. It is considered that the essence of fruit tastes were sweetness and acidity. Their contents were $9.0-10.0^{\circ}Bx$ and 5.3-6.6% (as citric acid) respectively. These indicates that Korean native citrus fruits were inferior in quality. 2. The hesperidin contents were 58mg% in early ripe unshiu varieties, but were low comparatively as 45mg% in late varieties. 3. The portions of fruit peel were high as 25% in Im and Sukcheon unshiu. Therefore these varieties are favorable for long-time storage. The juice extraction rate were 50% on the average with not much difference between varieties. 4. Specific gravity of the extracted juice were 1.040. Vit. C and hesperidin contents of the juice were $25{\sim}30mg%$ on the average in all varieties.