• Korean journal of food and cookery science
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• v.12 no.3
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• pp.273-278
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• 1996

To investigate the main components of Korean traditional soy sauce for its typical taste, we compare the physicochemical properties of Korean traditional soy sauce and commercial soy sauce. The physicochemical analysis revealed that each components showed significant difference between Korean traditional soy sauce and commercial soy sauce. The significant characters for discrimination between Korean traditional soy sauce and commercial soy sauce were salt content, ammonia nitrogen content and total acidity (R$^2$=0.99). The components of Korean traditional soy sauce divided into 3 clusters, and each group is characterized as formol nitrogen, salt and total nitrogen content by cluster analysis. Main amino acids of Korean traditional soy sauce were alanine, glutamic acid, leucine and valine.

• The Journal of Engineering Geology
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• v.12 no.4
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• pp.439-457
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• 2002

Sping waters at 60 sites and groundwaters at 6 wells in Mts. Geumjeong and Baekyang area were investigated for measuring nine physicochemical components (temperature, pH, Eh, EC, TDS, DO, salinity, alkalinity and discharge rate). The pH of spring waters ranges from 5.06 to 8.38, alkalinity from 7.93 to 102.21 mg/ㅣ, electrical conductance from 9.5 to $270{\;}\mu\textrm{s}/cm$, Eh from 64.2 to 685.9 mV, DO from 4.57 to 12.13 mg/l, and the discharge rate from 4.26 to 182.2 ml/s. General statistics was carried out to analyze statistical characteristics of those components. To compare the components with one another, regression analyses were carried out. And the components of spring waters were compared to those of groundwaters. Kriging was used to estimate the spatial variation of DO, pH, Eh, EC, alkalinity and discharge rate in the study area. The kriged isopleth maps were made using normalized kriged values to find anomalies of the physicochemical components and to compare anomalies of different components.

• Journal of Ginseng Research
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• v.18 no.2
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• pp.122-127
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• 1994

Red ginseng extracts accounted for the major precipitating material in red ginseng drink prepared with various components and pasteuralized at $80^{\circ}C$ for 30 min. Precipitates in red ginseng extracts isolated by centrifugation were investigated for its chemical components and physicochemical properties. Recovery of precipitates in red ginseng extracts was 1.59% on a dry weight basis. Precipitates were composed of starch (71.47%), crude protein (21.75%), pectin (1.70%), polyphenol (2.97%) and calcium (3.83 ppm) but ginsenosides were not present. Absorption peak at 285 nm which appeared in red ginseng extracts was absent in the precipitates. pH and Hunter L value of the precipitates decreased, while Hunter a and b values increased in contrast to red ginseng extracts. Precipitates were solubilized to some extent in polar solvent. The shape of precipitate particle was round, sciral or irregular square. Particle size of precipitates varied from 0.17 $\mu\textrm{m}$ to 41.3 $\mu\textrm{m}$ in length.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.377-386
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• 2015

The purpose of this research was to appraise physicochemical properties by utilizing different Mit-sool, Juk, Seolgi-tteok, and Godubap, to produce traditional liquor. In all experimental plots, pH and amino acidity tended to increase with duration of fermentation. Titratable acidity displayed a very high number on the second day but then tended to decrease as fermentation progressed. Sugar contents were highest on the fourth day and tended to decrease with time. Alcohol content increased sharply at the initial stage of fermentation and increased gradually. On the 15th day, traditional liquor made with Godubap recorded the highest alcohol content. Common free sugar components were glucose and sorbitol. Common free organic acid components were lactic, succinic, citric, tartaric, malic, and acetic acids. Volatile flavor compounds were six alcohols, five esters, three aldehydes, and two ketones. Regarding overall acceptability in the sensory evaluation, traditional liquor using Seolgi-tteok as Mit-sool scored the highest. Overall, even though different types of Mit-sool had different physicochemical properties, there were no significant differences in volatile flavor compounds or sensory evaluation scores.

• Food Science and Preservation
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• v.4 no.1
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• pp.77-85
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• 1997

This study aims to determine the optimal picking time and the favorate variety for Ume processing. The changes of physicochemical components and flavors of 6 varieties of the Ume were investigated during maturing. Average weight of the fruit increased to the range of 151-292% from 70 days to 90 days after blooming. The hardness of fruit decreased during maturing and Koume variety was not suitable for processing among the last harvesting samples. Moisture and ash were reached to 89-91%, 0.57-0.69%, respectively, and the ash content increased during maturing. Among the Ume varieties, relatively high content of total acid was observed in Oshuku and Koume. The major organic acid were malic, citric, succinic, and tartaric acid. The content of malic acid decreased significantly, whereas citric acid increased during maturing. Thirty five kinds of flavor components were identified from the Ume fruit and main components were ethyl acetate, butyl acetate, and organic acid derivatives. Koume contained a large amount of flavor components among the Ume and the content increased during maturing.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.889-900
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• 2018

Characterization and utilization of the bioactive compounds from natural resources is one of the most concerns to maintain quality properties of foods, especially to prevent the oxidation of lipids in meat products. Phytochemical components and antioxidant activities of Cudrania tricuspidata (CT) leaves extracted using various solvents and their effects on physicochemical properties of pork patties during refrigerated storage were measured. The combined solvents of 80% ethanol, 80% methanol and pure double-distilled (dd)-water obtained the higher total phenolic compounds, flavonoids content, and antioxidant activities as compared to the pure solvent alone. Among the individual antioxidant components, catechin was the predominant polyphenol in CT leaves in all extracts. The addition of CT leaves extracts into pork patties showed high antioxidant activities since thiobarbituric acid-reactive substances (TBARS) values of added CT extracts were lower than those of the control (p<0.05). In conclusion, CT leaf phytochemical components displayed antioxidant activity that varied with the extract solvent used. CT extracts were superior to control in retarding lipid oxidation of pork patties, which was evident as reduced TBARS and peroxide values (POV).

• Food Science and Biotechnology
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• v.17 no.1
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• pp.72-79
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• 2008

In this study, changes in the physicochemical properties and functional components of uncooked foods, including carrots, cabbage, shiitake (Lentinus edodes) and white button (Agaricus bisporus) mushrooms, sea mustard, and laver treated with electrolyzed water were investigated. No changes were observed in the primary compositions of any of the materials that were hot air- or freeze-dried after being treated with electrolyzed water. The lightness (L), redness (a), and yellowness (b) values of the carrots, shiitake, and laver were not affected by drying, while changes did occur in the cabbage (L-, a-, and b-values), mushrooms (a-value), and sea mustard (b-value) specimens that were hot air- or freeze-dried following the treatments with electrolyzed water. The dietary fiber contents of all the materials increased when they were hot air-dried. Vitamin C content decreased when the samples were treated with alkalic electrolyzed water. No changes occurred in the lectin, $\beta$-carotene, or total phenolic compound contents after the electrolyzed water treatments, suggesting that electrolyzed water could be used effectively as a pasteurization step for uncooked carrots, cabbage, shiitake and white button mushrooms, sea mustard, and laver.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.2
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• pp.263-270
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• 2016

This study was conducted to investigate the effects of raw material ratio on the physicochemical characteristics of emulsion-type pork sausages. Experiment design was divided into 12 treatments, based on protein level (P), fat level (3P, 3.5P, and 4P), and water level (4P+10, 4P+15, 4P+20, and 4P+25). The pH and shear force values were significantly higher in T7 (3.5P fat and 4P+20 water) than those of other treatments. The lightness and redness were greatly reduced by increasing the quantity of water. The treatments containing 3P fat and 4P+20 water had the highest values of cohesiveness, springiness, gumminess, and chewiness. On the whole, when the protein (P) and fat (3P, 3.5P, 4P) levels were fixed, an increase over the appropriate moisture level deteriorated many physicochemical characteristics.

• Journal of the East Asian Society of Dietary Life
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• v.6 no.3
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• pp.355-363
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• 1996

Physicochemical properties of marketing and intensive persimmon vinegar were investigated, the results are as following; Total acidity in D, H, S, J, sweet persimmon(SP) and persimmon vinegar were 4.20, 3.03, 2.58, 3.30, 5.92 and 5.81%, respectively, and the value of intensive persimmon(IP) vinegars wre higher than that of others. SP sample was lower than any other vinegar as compared to L value in colors, no sample was lower than H and S vinegar inturbidity and browning. Brix of IP samples were lower than that of other vinegars, there was a little fructose in the all samples. Among the organic acids, galacturonic acid content except acetic acid was the highest, and ascorbic and malic acid were detected a little, Calium content was the highest of minerals in persimmon vinegars, phosphorus was detected a little. Alcohols of 5~6 types were analyzed in each samples, free amino acids of 17~24 dypes were analyzed, D and IP vinegars have more acohols and amino acids, and their contents were higher than the others. Volatile components of 6~9 types were analyzed in each samples, these have more ethanols except acetic acids than other volatile components, and the contents of IP samples were higher than that of marketing persimmon vinegars.

• Journal of Ginseng Research
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• v.19 no.2
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• pp.144-152
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• 1995

This study was carried out in order to utilize ginseng marc (GM), a byproduct produced during the preparation of ginseng extract. For the utilization of GM as coffee-replacing beverage, GM was roasted at 140-23$0^{\circ}C$, for 10-30 min to generate coffee-like flavor and taste. The physicochemical changes in GM induced by roasting process was measured. Weight and moisture contents of GM abruptly decreased while roasting at various temperature and period of time, and the amount of water-extracted solid substances decorated beyond 23$0^{\circ}C$. Among the proximate components, total and free sugar decreased remarkably, while crude fat content increased. Crude protein content did not change by the roasting process. pH derides to pH 4.9 after 30 min at 20$0^{\circ}C$, but increased at higher temperatures. Hunter color L value of the GM powder decreased, whereas a and b values, increased up to 10 times as compared to that of the control. The brown color(O, D 490 nm) in 50% ethanol extract of the roasted GM was 46 times higher than that of the control.