• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.845-852
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• 2014

The quality of commercial sauce products was evaluated through pH, soluble solid content, salinity, water activity and microbial analyses. The pH of sauces was 2.38~5.30, soluble solids were between 6.03 and 71.67, and distributions of salt were 0.23~5.00% in 32 commercial sauce products. In addition, water activity of vinegar red pepper sauce and spicy soft tofu stew stock were determined 0.773 and 0.988, respectively. Yeast, mold, Staphylococcus aureus, E. coli and coliform were not detected in any sauces. Higher level of total viable cells (TVC) resulted in pH over 4.2. TVC of shelf-stable sauces was 1.0~3.6 log CFU/g. TVC of seven sauce products was classified as non-potentially hazardous foods by temperature controlled for safety standard (TCS), even though levels were over acceptable guidelines of the USDA (3 log CFU/g). These results indicate that the standard and classification of commercial sauce products should be modified and controlled strictly.

• Korean Journal of Agricultural Science
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• v.45 no.2
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• pp.154-168
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• 2018

Salinity is a major abiotic stress that adversely affects crop productivity and quality. In this study, the metabolic profile and nutritional composition of rice in response to NaCl were analyzed. The plants were exposed to stressed or unstressed conditions, and their metabolic changes were examined in the shoots, roots, and grains collected at different growth stages. The levels of nutrients and anti-nutrients, including proximates, amino acids, fatty acids, minerals, vitamins, and phytic acid, were also determined for the grains. Application of NaCl significantly decreased the shoot and root growth and induced metabolic alterations at the tillering stage. During the heading stage, only the root metabolites were influenced by NaCl, and no metabolic variations related to salinity were found in the shoot, roots, and grains at the ripening stage. Nutritional analysis of the grain samples revealed that the amounts of linolenic acid and tricosanoic acid were significantly reduced while those of copper, sodium, and phytic acid were enhanced in response to stress. However, except for sodium, those differences were not great. Our results suggest that although NaCl-salinity influences the phenotypic and metabolic profiles of rice shoots and roots at the tillering stage, this impact becomes negligible as tissue development proceeds. This is especially true for the grains. Compositional analysis of the grains indicated that salinity induces some changes in fatty acids, minerals, and anti-nutrients.

• Korean Journal of Veterinary Research
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• v.26 no.2
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• pp.329-336
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• 1986

This survey was conducted to investigate the prevalence of the internal parasites of Holstein cattle rearing in western Gyeongnam including Chinyang, Sachun, Namhae, Hadong, Sanchung, Hamyang, Geochang and Hapchun Area(Gun). A total of eight hundred and twenty five heads of Holstein cattle was randomly selected for the faecal examinations and the internal parasitisms were examined by floatation method using saturated salt solution and sedimentation method using 0.5% trio-soap solution. The relults obtained are summarized as follows: 1. The overall rate of internal parasite infections was 67.2% with infection of 554 cases and the non-infected rate was 32.8% with 271 cases from the total number of 825 samples. 2. A total fourteen species of parasites was identified from 825 faecal samples of Holstein cattle and the infection rate of each species of parasites was 3.0% in Haemonchus contortus, 2.7% in Cooperia spp., 1.8% in Bunostomum phlebotomum, 1.6% in Oesophagostomum radiatum, 1.2% in Ostertagia ostertagi, 1.0% in Trichuris bovis, 0.8% in Strongyloides papillsus, 0.4% in Nematodirus spp., 0.1% in Trichostrongylus spp., 57.3% in Paramohistomum spp., 31.2% in Fasciola hepatica, 0.6% in Eurytrema pancreaticum, 0.7% in Moniezia expansa and 5.1% in Eimeria spp. 3. The combined infection of internal parasites was 38.1% in single species, 27.0% in double and 2.1% in triple infections. 4. The EPG levels of each species of parasites were very low in all infected cases except trematodes showing no clinical symptoms.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.326-338
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• 2005

The purpose of this study was to investigate the effect of isolate soybean protein (ISP) and rice flour on the characteristics of rice noodles. As the levels of ISP and rice flour increased, water binding capacity, swelling power of rice noodle increased. In RVA, pasting temperature, Set back showed an increasing tendency with peak viscosity, holding viscosity, break down, final viscosity of rice noodle increased as the level of rice flour by decreasing. Peak time was not significant. The weight, water absorption and volume of the cooked noodles were decreased. The turbidity of rice noodle increased. The Hunter color L, a-values of the dried rice noodle decreased. Cooked rice noodle quality increased with by decreasing the level of rice flour level. B-values of dried rice noodle and cooked rice noodle increased. Texture profile analysis of cooked rice noodle showed an increase of hardness. Adhesiveness, cohesiveness of cooked rice noodles decreased with by decreasing the level of ISP and rice flour. Gumminess, springiness, chewiness were increased. Sensory evaluation, showed gloss was increased. Hardness and chewiness of the cooked ice noodles were increased. Adhesiveness was not significant. Color and overall- acceptability were increased. Relationship between sensory and mechanical examinations (The overall quality of sensory examination for gloss) had a negative correlation with the mechanical examination for b-value (p.0.05). Mechanical examination for b-value had a positive correlation of sensory evaluation for hardness, chewiness, which had negative correlation of sensory evaluation for color. Scanning Electron, Microscopes observation of rice noodle was showed that the size of the hole grown was increased with by increasing the level of rice flour. From the above results, the most advisable mixture ratio of rice noodle evaluation was can be derived as follows: 171g rice flour, 114g wheat flour, 15g soybean protein isolate, 120ml water, and 6g salt.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.24-27
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• 2006

A simple HPLC quantification method was developed for genistein, genistin, daidzein, and daidzin in soybeans and soybean products. The procedure used a $4.6{\times}100\;mm$ $Chromolith^{(R)}$ RP-18e column with a mobile phase of 1% HOAc in 20% MeOH to 1% HOAc in 80% MeOH for 10 min. The injection volume was $2\;{\mu}L$ at a flow rate of 2 mL/min. Detection was carried out under UV at 254 nm. Under these conditions, the major isoflavones daidzein, daidzin, genistein, and genistin in soybean and soybean pastes were eluted within 7 min with baseline separation. Optimal extraction of the above four major isoflavones was achieved when 40 g of soybean or soybean paste was refluxed in 100 mL of 95% ethanol for 2 hr. Ten different soybean cultivars and nine commercial soybean pastes were analyzed by this method. The total isoflavone content was highest in the cultivar Somyung ($2,497\;{\mu}g/g$ dry weight). The isoflavone content in soybean pastes varied widely from manufacturer to manufacturer (an almost five-fold difference between the highest and lowest values). Such variations were presumably due to differences in fermentation conditions, type of soybeans used, and levels of such additives as starch and salt.

• Journal of Microbiology and Biotechnology
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• v.26 no.11
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• pp.1891-1907
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• 2016

Yeasts that are present in marine environments have evolved to survive hostile environments that are characterized by high exogenous salt content, high concentrations of inhibitory compounds, and low soluble carbon and nitrogen levels. Therefore, yeasts isolated from marine environments could have interesting characteristics for industrial applications. However, the application of marine yeast in research or industry is currently very limited owing to the lack of a suitable isolation method. Current methods for isolation suffer from fungal interference and/or low number of yeast isolates. In this paper, an efficient and non-laborious isolation method has been developed and successfully isolated large numbers of yeasts without bacterial or fungal growth. The new method includes a three-cycle enrichment step followed by an isolation step and a confirmation step. Using this method, 116 marine yeast strains were isolated from 14 marine samples collected in the UK, Egypt, and the USA. These strains were further evaluated for the utilization of fermentable sugars (glucose, xylose, mannitol, and galactose) using a phenotypic microarray assay. Seventeen strains with higher sugar utilization capacity than the reference terrestrial yeast Saccharomyces cerevisiae NCYC 2592 were selected for identification by sequencing of the ITS and D1/D2 domains. These strains belonged to six species: S. cerevisiae, Candida tropicalis, Candida viswanathii, Wickerhamomyces anomalus, Candida glabrata, and Pichia kudriavzevii. The ability of these strains for improved sugar utilization using seawater-based media was confirmed and, therefore, they could potentially be utilized in fermentations using marine biomass in seawater media, particularly for the production of bioethanol and other biochemical products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.6
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• pp.750-757
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• 2016

This study investigated the quality, sensory characteristics and commercial potential of a rice snack prepared with dried oyster. Mild and spicy versions of the snack were produced using an oil coating and a mixed seasoning powder coating, respectively. The approximate compositions of the mild snack and spicy snack were 5.13% and 4.78% moisture, 8.92% and 8.94% crude proteins, 17.58% and 20.35% crude lipids, 1.88% and 1.87% ash, and 2% and 1.8% salt, with water activity values of 0.20 and 0.18 and a pH of 6.11 and 6.10, respectively. The color of the mild snack was lighter with more yellow and less red compared with the spicy snack. Thiobarbituric acid levels increased slightly, and hardness decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. These results suggest that the spicy snack might have more commercial potential than that of the mild snack according to its higher sensory test score.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.3
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• pp.283-288
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• 2011

Since minerals are in ionic forms in aqueous phase (like deep sea water), it is very hard to incorporate concentrated minerals in gel like cosmetic formulations which are generally composed of carbomer or acrylates polymer. In this study, we invented a salt-resistant network formulation made of silicon copolyol. It was found that the network formulation traps minerals (especially from marine) in a mesh-like silicone copolyol structure. Since the mineral-containing formulation makes a very thin film on the skin, minerals could be easily absorbed into stratum corneum. In 6 weeks in vivo test, it was found that the novel mineral formulation increased the amounts of amino acids, major components of natural moisturizing factors (NMFs), as well as levels of minerals. It was also found that the moisture contents and the brightness of the skin increased.

• Bulletin of the Korean Chemical Society
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• v.32 no.3
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• pp.829-835
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• 2011

A dispersive liquid-liquid microextraction based on solidification of floating organic droplet (DLLME-SFO) has been developed as a new approach for the extraction of trace copper in water and beverage samples followed by the determination with flame atomic absorption spectrometry. In the DLLME-SFO, 8-hydroxy quinoline, 1-dodecanol, and methanol were used as chelating agent, extraction solvent and dispersive solvent, respectively. The experimental parameters related to the DLLME-SFO such as the type and volume of the extraction and dispersive solvent, extraction time, sample volume, the concentration of chelating agent and salt addition were investigated and optimized. Under the optimum conditions, the enrichment factor for copper was 122. The method was linear in the range from 0.5 to $300\;ng\;mL^{-1}$ of copper in the samples with a correlation coefficient (r) of 0.9996 and a limit of detection of $0.1\;ng\;mL^{-1}$. The method was applied to the determination of copper in water and beverage samples. The recoveries for the spiked water and beverage samples at the copper concentration levels of 5.0 and $10.0\;ng\;mL^{-1}$ were in the range between 92.0% and 108.0%. The relative standard deviations (RSD) varied from 3.0% to 5.6%.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.188-196
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• 2016

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.