• Title/Summary/Keyword: sodium chloride content

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Brewing Method and Composition of Traditional Kochuzang (Red Pepper Paste) in Junrabook-do Area (전라북도지방(全羅北道地方) 전통(傳統)고추장의 제법조사(製法調査)와 성분(成分))

  • Cho, Han-Ok;Kim, Jong-Goon;Lee, Hyne-Ja;Kang, Joo-Hoon;Lee, Taik-Soo
    • Applied Biological Chemistry
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    • v.24 no.1
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    • pp.21-28
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    • 1981
  • Brewing method and quality of 15 samples of traditional Kochuzang in Junrabook-do area were investigated. Average combination ratio of glutinous rice: Meju (soybean Koji): red pepper powder was 2 : 0.7 : 1.1. In order to improve the taste of Kochuzang, some amount of natural soysauce was added in the Kochuzang at early stage of fermentation. Average content of sodium chloride was 7.32%; amino nitrogen, 123.3%; total sugar, 31.9%; reducing sugar, 19.4%; ethyl alcohol, 1.13% and the activity of acid protease was 0.07; liquefying amylase, 9.67 and saccharogenic amylase was 15.82. Five samples were selected as excellent Kochuzang through sensory evaluation. These samples were similarly strong in hot and sweet taste with alcoholic flavor, glossy surface and brownish red color.

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Changes in Lipid Components of Pollack During Sun-Drying (명태 천일건조 중 지방질성분의 변화)

  • Oh, Kwang-Soo
    • Korean Journal of Food Science and Technology
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    • v.26 no.2
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    • pp.123-126
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    • 1994
  • Changes in lipid components of pollack meat during sun-drying and effects of NaCl on lipid oxidation were examined. TBA values and peroxide values of sun dried pollack(SD), salted and sun dried pollack (SS) were 0.142 and 14.8 meq/kg, 0.226 and 20.0 meq/kg after sun-drying, respectively. Raw pollack contained 6.12% total lipid consisted of 2.42% neutral lipid(NL) and 3.70% phospholipid(PL) as dry basis, and there were $47{\sim}65%$ decrease in PL content during sun-drying. The NL class of raw pollack mainly consisted of triglyceride(TG), sterol(ST)+diglyceride(DG), hydrocarbon(HC)+sterol ester(SE), and main components in PL class were phosphatidylcholine(PC), phosphatidylethanolamlne(PE) and phosphatidylserine(PS). The contents of TG, ST+DG, PC and PE decreased, while those of free fatty acid, HC+SE, sphingomyelin and lysophosphatidylcholine increased markedly during sun-drying. The major fatty acids of TL in raw pollack, PD and SD samples were generally 22:6, 16:0, 20:5, 18:1 and 18:3; 20:5 decreased markedly during sun-drying, while saturates and monoenes such as 16:0, 18:0 and 18:1 increased slightly. And remaining ratios of polyunsaturated fatty acids of TL, NL and PL in SD and SS samples were 81.1%, 92.5%. 73.3%, and 74.6%, 74.1%, 45.4%, respectively. The results of changes in lipid components during sun-drying showed that sodium chloride catalyzed the lipid oxidation of pollack meat during drying processing.

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Salinity Stress Resistance Offered by Endophytic Fungal Interaction Between Penicillium minioluteum LHL09 and Glycine max. L

  • Khan, Abdul Latif;Hamayun, Muhammad;Ahmad, Nadeem;Hussain, Javid;Kang, Sang-Mo;Kim, Yoon-Ha;Adnan, Muhammad;Tang, Dong-Sheng;Waqas, Muhammad;Radhakrishnan, Ramalingam;Hwang, Young-Hyun;Lee, In-Jung
    • Journal of Microbiology and Biotechnology
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    • v.21 no.9
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    • pp.893-902
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    • 2011
  • Endophytic fungi are little known for their role in gibberellins (GAs) synthesis and abiotic stress resistance in crop plants. We isolated 10 endophytes from the roots of field-grown soybean and screened their culture filtrates (CF) on the GAs biosynthesis mutant rice line - Waito-C. CF bioassay showed that endophyte GMH-1B significantly promoted the growth of Waito-C compared with controls. GMH-1B was identified as Penicillium minioluteum LHL09 on the basis of ITS regions rDNA sequence homology and phylogenetic analyses. GC/MS-SIM analysis of CF of P. minioluteum revealed the presence of bioactive $GA_4$ and $GA_7$. In endophyte-soybean plant interaction, P. minioluteum association significantly promoted growth characteristics (shoot length, shoot fresh and dry biomasses, chlorophyll content, and leaf area) and nitrogen assimilation, with and without sodium chloride (NaCl)-induced salinity (70 and 140 mM) stress, as compared with control. Field-emission scanning electron microcopy showed active colonization of endophyte with host plants before and after stress treatments. In response to salinity stress, low endogenous abscisic acid and high salicylic acid accumulation in endophyte-associated plants elucidated the stress mitigation by P. minioluteum. The endophytic fungal symbiosis of P. minioluteum also increased the daidzein and genistein contents in the soybean as compared with control plants, under salt stress. Thus, P. minioluteum ameliorated the adverse effects of abiotic salinity stress and rescued soybean plant growth by influencing biosynthesis of the plant's hormones and flavonoids.

Effect of Sword Bean Chunggukjang Addition on Quality of Kochujang (작두콩 청국장 첨가 고추장의 품질 특성)

  • Chang, Moon-Ik;Kim, Jae-Young;Kim, Seong-Jo;Baek, Seung-Hwa
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.9
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    • pp.1292-1299
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    • 2011
  • This research aimed to determine the quality characteristics of kochujang made of sword bean chunggukjang. The effects of chunggukjang addition were compared in products fermented for 90 days. During the fermentation period of kochujang, sword bean chunggukjang was added at 0, 2, 5, 8, and 10%. The moisture content ranged from 40.24 to 42.83% (w/w). After 90 days of fermentation, sodium chloride was at around 10.2 to 10.3%, which was not much different from that of control kochujang (SBC 0) before and after fermentation. The color values were not significantly different between SBC kochujang and traditional kochujang. The microbial counts in 0, 2, 5, 8, and 10% SBC kochujang fermented for 90 days were around $5.42{\times}10^7$ to $9.59{\times}10^7$ CFU/g for aerobic viable cells, $1.14{\times}10^2$ to $9.73{\times}10^2$ CFU/g for yeast, and $8.49{\times}10^2$ to $1.25{\times}10^3$ CFU/g for Bacillus cereus. Sensory evaluation of kochujang showed that the comprehensive preference was 5.40, 5.15, 6.30, 6.10, and 6.95, respectively, for SBC 0, 2, 5, 8, and 10%. In conclusion, the quality difference between SBC and traditional kochujang was not significant, and sensory evaluation of kochujang showed that SBC 10% received the highest score.

Conditions for Processing of Meaty Textured Fish Protein Concentration from Filefish and Sardine (축육(畜肉) 조직(組織)과 유사(類似)한 말쥐치 및 정어리의 조직(組織) 단백질(蛋白質) 농축물(濃縮物)의 가공(加工) 조건(條件)에 관한 연구(硏究))

  • Lee, Eung-Ho;Sudibjono, Sudibjono;Kim, Se-Kwon
    • Korean Journal of Food Science and Technology
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    • v.11 no.4
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    • pp.232-241
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    • 1979
  • For the effective utilization of the fish resource in coastal regions, an investigation on optimum processing conditions and meat quality textured fish protein concentrate (FPC) was carried out with the fish meat of filefish and sardine. Optimum pH and sodium chloride content of fish meat were 7.5 and 1.0 %, respectively. The most effective soaking conditions were as follows ; soaking time, 30 min ; temperature of ethanol, 5 to $20^{\circ}C$ ; amount of added ethanol, 3 times the weight of the fishmeat paste ; repeated number of soaking in ethanol for filefish and sardine, 2 and 4, respectively. The ethanol remaining is meaty textured FPC could be removed effectively by forced-air drying. Yields of the product to the minced meat weight and the contents of protein lipid in meaty textured from filefish were 21.1, 77.6 and 0.2 % and those from sardine were 24.3, 75.8 and 3.6 %, respectively. Contents of essential amino acids in meaty textured FPC of filefish and sardine were not inferior to those of beef, textured soybean protein and FAO pattern. Beef meat could be substituted with the meaty textured FPC up to 50 % in the processing of typical meat balls and hamburger without any significant loss in its taste, odor and texture.

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Effect of Traditional and Improved Kochujang Koji on the Quality Improvement of Traditional Kochujang (전통(傳統)고추장의 품질개량(品質改良)에 있어서 재래식(在來式) 및 개량식(改良式) 고추장 메주의 효과(效果))

  • Cho, Han-Ok;Park, Sung-Ahe;Kim, Jong-Goon
    • Korean Journal of Food Science and Technology
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    • v.13 no.4
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    • pp.319-327
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    • 1981
  • In order to reproduce and improve the Korean traditional Kochujang(fermented hot pepper-soybean paste), traditional and improved Kochujang Koji were prepared according to the standard method investigated in Chunrabookdo area and combined the raw materials of Kochujang by the traditional habit. Amino nitrogen contents were higher in improved Kochujang than in traditional one, those were in the range from 83 to 106 mg% immediately after brewing and 191 to 313 mg% at the end stage of brewing. Water soluble and ammonia nitrogen contents were most high in the improved Kochujang which was mixed with sodium chloride and brewed soysauce as seasoning. The content of reducing sugar of traditional Kochujang was higher than that of improved one during the brewing. Ethyl alcohol contents of all Kochujang samples were 0.04% at the early stage of brewing and that reached above 2.5% after $40{\sim}50$ days brewing.

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Characteristics of BCNU-loaded PLGA Wafers (BCNU를 함유한 생분해성 PLGA 웨이퍼의 특성분석)

  • 안태군;강희정;이진수;성하수;정제교
    • Polymer(Korea)
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    • v.26 no.5
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    • pp.691-700
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    • 2002
  • Interstitial therapy using biodegradable polymeric device loaded with anticancer agent can deliver the drug to the tumor site at high concentration, resulting in an increase of therapeutic efficacy. 1,3-bis(2-chloroethyl)-1-nitrosourea (BCNU, carmustine) is most commonly used as chemotherapeutic agent for brain tumors. The design of implantable device is regarded as an important factor lot the efficient delivery of antitumor agent to targeting site. In order to control the release profile of drug, the release pattern of BCNU with the changes of various dimension and additives was investigated. The PLGA wafers containing 3.85, 10, 20 and 30% of BCNU were prepared in various shape (diameter of 3, 5 and 10 mm, thickness of 0.5, 1 and 2 mm) by direct compression method. In vitro drug release profile of BCNU-loaded PLGA wafers could be controlled by changing the dimension of wafers such as initial drug content, weight, diameter, thickness, volume and surface area of wafers, as well as PLGA molecular weight and additives. Drug release from BCNU-loaded PLGA wafers was facilitated with an increase of BCNU-loading amount or presence of poly(N-vinylpyrrolidone)(PVP) or sodium chloride (NaCl). The effects of various geometric factors and additives on the BCNU release pattern were confirmed by the investigation of mass loss and morphology of BCNU-loaded PLGA wafers.

Clinicopathological Effects of Waterpepper (Persicaria hydropiper) on Ruminants (여뀌섭취가 반추수에 비치는 임상병리학적 영향)

  • Cho Myoung-Rae;Han Hong-Ryul
    • Journal of Veterinary Clinics
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    • v.6 no.2
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    • pp.227-259
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    • 1989
  • Waterpepper is a weed which grows on damp soil. especially near swamps, and in shallow water of ponds and ditches. It Is widespread throughout the country In abundant colonies. In the present experiments, possible toxic effects of waterpepper were investigated in ruminants. Pour cows were fed waterpepper ad libitum or by force in the from of green forage, hay and/or powder, 8 goats were administered in the form of methanol extract, and 4 goats, crude juice, into the lumen. Clinical signs were examined as well as urinalysis, hematology, serum chemical analysis, pH/blood gas analysis and chclinesterase activities following administration of waterpepper. Six goats which were administered the methanol extract or crude juice were sacrificed for pathological examinations., In addition to the clini copathological examinations, the chemical constituents of waterpepper were qualitively analyzed from the methanol extract and the Effects of the waterpepper crude juice were examined on the motility of rabbit duodenum and uterus. It is revealed that waterpepper contains steroids, terpenoids, flavonoids, tannin and essential oils in the methanol extract and nitrates in the crude juice. The crude juice of waterpepper relaxed the rabbit uterine and duodenal smooth muscles. The constraction of duodenum by acetylcholine or BaCl$_2$ were partially inhibited by pretreatment of the crude juice. However, the relaxation of duodenum by the crude juice was not blocked by the pretreatments of phenoxybenzamlne, propranolol, cocaine, reserpine and tetrodotoxin. The constituents of waterpepper to evoke elaxation of duodenal smooth muscle were stable to heat. The cows administered waterpepper showed common clinical symptoms such as acrid expression, restlessness, dullness, inappetence, anorexia, severe diarrhea, mild bloat and left displacement of abomasum, while bloody feces was shown in a cow. The goats administered the mothanol extract showed common clinical signs such as acrid expression, restlessness, dullness, inappetence and soft feces, while bloody feces was shown in a goat, A goat adminstered the crude juice showde bloody feces and diarrhea. Respiratory rates and heart beats were increased along with diarrhea in the experimental cows. The erythrocyte counts and MCHC were decreased whereas PCV, MCV and neutrophils were increased in the cows administered waterpepper. In goats administered methanol extract, there were decreases in erythrocytes, PCV and hemoglobin content, and an increase in MCHC. The goats ingester with the crude juice showed negligible changes in hematologic values compared with control group which was administered the same amount of water instead of the crude juice. The contents of serum calcium, Inorganic phosphorus, magnesium, Iron, glucose, cholesterol, total protein, triglycerides and phospholipids were tended to decrease in cows. In goats serum iron, glucose, triglycerides, cholesterol, BUN and phospholipids content were decreased while the content of sodium and chloride were increased after administration of the methamol extract The goats ingested with the crude juice did not show significant changes in serum chemical analysis. Even though there were some pathological findings such as hyperemia in the small intestines and kidneys and swelling of liver parenchymal cells, the values of serum AST, ALT, LDH, alkaline phosphatase, total bilirubin and creatinine did not change significantly. While proteins, hemoglobin and blood were detected in the urine of cows, urine pH, ketone bodies, glucose, bilirubin and urobilinogen content were normal or undetected. There were no significant changes in pH/bolld gas analysis data of cows and cholinesterase activities of plasma and erythrocytes of cows and goats ingested with waterpepper or the methanol extract. It is concluded that waterpepper irritates the gatrointestinal system, causes abdominal pain, relaxes the gastrointestinal smooth muscle and dilatates blood vessels supplied to the system. The irritation and relaxation may lead to abnormal fermentation, maldigestion and malabsorption of nutrients and result in diarrhea, body feces, mild bloat and left displacement of abomasum.

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Studies on the Chemical Compositions and Quality of Red Pepper Paste Brewed with Different Raw Materials (담금원료(原料)에 따른 고추장의 성분(成分)과 품질(品質)에 관(關)한 연구(硏究))

  • Park, Soo-Woong;Park, Yoon-Joong
    • Korean Journal of Agricultural Science
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    • v.6 no.2
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    • pp.205-212
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    • 1979
  • Red pepper paste were prepared by using various raw materials such as rice, glutinous rice, polished barley, polished wheat and corn powder, and their chemical compositions including reducing sugar, amino-N and ethanol were analyzed during the period of aging in order to elucidate effects of these starchy materials on the compositions and qualities of the products. The results obtained are summarized as follows: 1) Koji of these materials were manufactured respectively by inoculating a strain of Asporyzae and their activities of protease and saccharifying amylase were determined. Wheat koji was found to have the highest level of protease activity among the koji, while glutinous rice koji had the strongest amylase activity. 2) Contents of moisture, crude protein, crude fat, and sodium chloride in the red pepper pastes were not changed significantly, however total sugar content was decreased during the period of aging. 3) After 60 days of aging, the highest amount (160mg%) amino nitrogen was detected in the red pepper paste of polished wheat, but higher levels of reducing sugar and ethanol contents were detected in that of glutinous rice. 4) Amino acids in the products were analyzed after 60 days of aging: a) Total 17 amino acids were detected. b) Free amino acid ratio to total amino acid content was approximately 35 percent in average. c) Free glutamic acid was higher than any other free amino acid In the amount and free ratio, but free methionine was lower. d) Lysine content was relatively high, while histidine and glycine were detected in trace. 5) Sensory tests including color, odor and taste on the products resulted in the highest mark for the red pepper paste of glutinous rice but in the lowest mark for that of corn powder.

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Phytochemical compounds and quality characteristics of spray-dried powders with the blanching condition and selected forming agents from pressed extracts of Ligularia fischeri leaves (블랜칭 처리 및 부형제 종류에 따른 곰취 착즙액 분무건조 분말의 phytochemical 성분 및 품질특성)

  • Kim, Jae-Won;Park, In-Kyung;Youn, Kwang-Sup
    • Food Science and Preservation
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    • v.20 no.5
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    • pp.659-667
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    • 2013
  • This study was performed to determine the effects of the blanching condition (immersion ratio 1:15 (w/v) for 3 min at $95^{\circ}C$, and solution containing 1% sodium chloride) and selected forming agents (dextrin DE=10, dextrin DE=20, ${\beta}$-cyclodextrin; each forming agents added 5%) on the phytochemical compounds and quality characteristics of Ligularia fischeri leaves. The moisture was not affected by the forming agent. The color of a, b and chroma values were low in the blanching treatment groups and were significantly lowest with ${\beta}$-cyclodextrin (CD). The polyphenol and flavonoid contents in the blanching treatment groups were higher than those in the non-blanching-treatment group. The ascorbic acid content was higher in the non-blanching-treatment group and was significantly highest in the group treated with dextrin (DE=10) whereas the blanching treatment groups showed lower dehydroascorbic acid content than the non-blanching-treatment group. The water absorption was higher in the non-blanching-treatment group and was significantly highest in the group treated with CD. The water solubility in the blanching treatment groups treated with dextrin (DE=20) and CD was higher than that in the blanching treatment group treated with DE=10. The total chlorophyll and chlorophyll a and b contents were high in the blanching treatment group treated with CD, and for the total carotenoid contents, the same tendency as that seen with the chlorophyll content was observed. With regard to the particle diameter, those in the blanching treatment groups were lower than that in the non-blanching-treatment group and was significantly lowest in the blanching treatment groups treated with DE=20 and CD. The result of SEM observation showed that the spray-dried powders in blanching treatment groups treated with the DE=20 and CD forming agents had uniform particle distribution.