간행물
한국식품저장유통학회지 (Korean J. Food Preserv.) KCI 등재 SCOPUS 한국식품저장유통학회지 The Journal of Korean Society of Food Preservation
- 발행기관 한국식품저장유통학회
- 자료유형 학술지
- 간기 연7회
- ISSN 1738-7248 (Print)2287-7428 (Online)
- 수록기간 1994 ~ 2018
- 주제분류 농수해양 > 식품과학 농수해양 분류의 다른 간행물
- 십진분류KDC 521DDC 630
권호리스트/논문검색
제20권 제4호 (2013년 8월) 20건
1.
2013.08
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In this study, the general compositions, amino acids, fatty acids and collagen content of three abalones, which were harvested in Wando, Heuksando and Jeju Island in Korea, were analyzed and compared. The abalone body and viscera were separated from each other and the physicochemical properties were investigated. The moisture and protein contents of the viscera were lower than that of the body; while the lipid, carbohydrate, and mineral contents were higher. The general compositions and mineral contents also presented fluctuation among the three abalone groups. The amino acid content via hydrolysis in the abalone viscera ranged from 93.16 to 127.02 mg/g, which was lower than the amino acid content of the abalone body of approximately 145 mg/g. However, the free amino acids level in the abalone viscera ranged from 16.81 to 20.10 mg/g, which was higher than that of the abalone body level of approximately 7.90 to 10.59 mg/g. The fatty acid analysis revealed that while the saturated fatty acid percentages in the abalone body were higher than in the abalone viscera, the percentages of the monoenoic and polyenoic fatty acids of the body were significantly lower. The body of the abalone harvested in Wando contained the highest level of collagen (2.26±0.46 mg/g), followed by the abalone harvested in Jeju Island and Heuksando. The abalone viscera contained much lower collagen, which ranged from 0.37±0.15 mg/g to 0.20±0.03 mg/g. The results of this study will provide useful information for the future research of abalone.
2.
2013.08
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The purpose of this research is to distinguish the quantitative determination of phytochemicals in various agricultural products and to optimize an HPLC method for the determination of lycopene, lutein, α-carotene, β-carotene, and cryptoxanthin. Among the different conditions studied, the most suitable ones for our samples were the extraction with hexane/acetone/ethanol (50:25:25, v/v/v), dissolution of the dry extract in tetrahydrofuran/acetonitrile/methanol (15:30:55, v/v/v), injection on a C18 column with methanol/acetonitrile (90:10, v/v) + triethylamine 9 μM as mobile phase, and λdetection=475 nm. The mean percent recovery for the HPLC method were 120.7±4.1% (lycopene), 89.2±3.5% (lutein), 91.2±2.9% (α-carotene), 99.1±4.4% (β-carotene), and 100.0±5.3% (cryptoxanthin). The contents of lutein in the agricultural products were spinach, kiwi, tomato, blueberry, melon, respectively. However, the lycopene contents were the highest in the Black tomato (56.66±7.48 mg/kg) and Jangseong tomato (50.28±5.42 mg/kg). The concentration of β-carotene in all of the agricultural products ranged from 0.07 mg/kg to 65.03 mg/kg. The quercetin content of the agricultural products increased in the order of blueberry (986.57∼1,054.06 mg/100 g), kiwi (44.96∼55.09 mg/100 g), hallabong (31.92∼35.60 mg/100 g), and tomato (26.38∼34.94 mg/100 g). The highest kaempferol content was found in the blueberry (47.79∼76.15 mg/100 g) with results in all of the tested samples varying between 6.54∼48.11 mg/100 g. The total polyphenol contents of the various agricultural products increased in the blueberry (213.60∼229.96 mg/100 g), spinach (112.50∼141.67 mg/100 g) and kiwi (46.49∼70.44 mg/100 g). The total flavonoid content was the highest in both blueberry and spinach. Vitamin C content was detected in kiwi > hallabong > tomato > blueberry, respectively. The total anthocyanin contents (TAC) was detected in the Damyang blueberry and the imported blueberry.
3.
2013.08
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This study was carried out in order to investigate sterilization effect and to extend storage periods of the Rubus coreanus by treating with tap water (TW), electrolyzed water (EW) and aqueous chlorine dioxide (ClO2). After each treatment plot was soaked with 10, 50, 100, 200 ppm in each sterilizing solution within 30 sec, each treatment was compared during the storage time at room temperature and refrigerator temperature. As results of total plate count according to temperatures and periods, the microbial sterilizing power of each treatment plot was bigger at EW and ClO2 treatment plots than the TW treatment plot; however, it sharply increased on the high concentration ClO2 treatment plot. Futhermore, the cold storage treatment plot had more outstanding microbial sterilizing power than the room temperature treatment plot. As a result of observing the surface of the Rubus coreanus using scanning electron microscope (SEM), no microbe was seen in EW and ClO2 treatment plot. The results of measuring enzyme activity showed a more significant decrease in EW and ClO2 solutions treatment plot than TW treatment plot but gradually increased with time. The contents of total polyphenol revealed similar values on each treatment. The EW and ClO2 treatment of the Rubus coreanus could be considered as good methods for inhibiting microbial growth in fresh vegetables and fruit, thereby contributing to quality maintenance.
4.
2013.08
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This study demonstrated that the physiochemical properties and anti-oxidants activities of soy sauce with Oak mushroom (MK) and Astragalus memyranaceus (AK) improved in sensory acceptability and functionality during the ripening period of 30 days. The pH content was reduced and the total acidity content was increased with time. The total sugar of AK and MK was higher than traditional soy sauce (TK), and the changes in amino nitrogen of the AK increased dramatically from 0.50 to 0.98%. During the antioxidant experiments, the total polyphenol and flavonoid contents increased at a steady rate and studies showed that the DPPH free radical scavenging activities were higher in all treatments except in the traditional soy sauce. According to the results of this study, the antioxidant activities of the AK and MK were higher than the TK, while the preference for the AK and MK was higher than the TK. In conclusion, the AK could be used as a functional soy sauce.
5.
2013.08
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This study was performed in order to compare the changes in fruit quality and antioxidant activity depending on the ripeness degree of the banana flesh and peel (unripe, ripe, and over ripe) when stored at room temperature for 6 days. The moisture contents showed differences such as the significantly lower maturity in the over ripe fruit peel and the moisture content increase in the fruit flesh during ripening. During the maturity stage, the L and b values decreased, while the a value increased. During ripening, the titratable acidity (TA) decreased, while the soluble solids contents (SS), sugar acid ratio (SS/TA), total sugar, and reducing sugar contents increased, respectively. Also during ripening, the glucose and the fructose contents increased considerably, thus resulting in the decrease of the sucrose content. In addition, this study revealed that the phenolic substance, which was part of the fruit skin, showed more favorable reaction to radical ability than the fruit flesh. Furthermore, the DPPH, ABTS radical scavenging ability, and reducing power showed better reaction for the fruit skin than for the fruit flesh, and there was a significant increase in the antioxidative activity as a result of the higher levels of phenolic substance. Therefore, maturity played an important role in changing the chemical composition and physiological activity of a banana. The unripe peels could be used as antioxidant ingredients and they could also enhance the biological activity in the utilization of by-products.
6.
2013.08
서비스 종료(열람 제한)
The quality characteristics of commercial fermented vinegars made with different ingredients were compared. The pH levels of the persimmon, fig, and brewing and rice vinegars were 3.60, 3.37, and 2.62, respectively. The total acid contents of the brewing, apple, and plum vinegars ranged from 6.33 to 6.57%. The free amino acid contents were detected in the following order: brewing vinegar (521.05 mg/100 g) > fig vinegar (358.89 mg/100 g) > persimmon vinegar (353.02 mg/100 g) > rice vinegar (122.31 mg/100 g) > plum vinegar (103.52 mg/100 g). The free amino acid contents of the commercial fermented vinegars were 56.85~358.89 mg/100 g, and their gamma-aminobutyric acid (GABA) contents, 0.21~27.22 mg/100 g. In particular, the GABA content of the fig vinegar was 1.3- to 100- fold higher than those of the other vinegars. The total polyphenol compound and total flavonoid contents were detected in the following order: persimmon vinegar > fig vinegar > brewing vinegar > rice vinegar. Hence, the results of this study can provide a new alternative for making functional vinegars containing organic acid and GABA.
7.
2013.08
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The study was done in order to investigate the effects the red onion powder on the quality characteristics of the Korean steamed rice cake, Seolgiddok, with 3%, 6%, 9% and 12% of the red onion powder weight in control. The moisture content of the control with 0% red onion was 43.74% and it steadily decreased with the increase in powder (12%) resulting to the lowest at 37.02% for the cake. The springiness, adhesiveness and chewiness of the cake decreased according to the increase in powder content, while the hardness and cohesiveness increased together with the increase in powder content. The Hunter color value L in the chromaticity of the cake significantly decreased with the increase in powder content. The a value of the control was 2.18 and was redder with the increase in powder content, while the b value significantly increased together with the increase in powder content. The sensory characteristics of the cake such as color, flavor, taste and softness and chewiness increased along with increase in powder content. The overall taste was judged to be the best for the sample with the 9% added powder.
8.
2013.08
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The principal objective of this study was to determine the quality characteristics of a tofu (soybean curd) with added Lagocephalus lunaris powder (LLP). The moisture, crude ash, crude protein, and crude lipid contents of the used LLP were 6.20%, 1.04%, 74.55%, and 1.20%, respectively. The yield and turbidity of tofu increased according to the increase in the quantity of LLP, whereas the pH decreased with the increase in LLP. The L value decreased as the amount of LLP in the formulation increased, whereas the a and b values of the tofu increased. Furthermore, the hardness, chewiness, and brittleness significantly increased as the level of LLP increased. In terms of overall acceptability, the preferred tofu samples contained 0.5% LLP. These results suggest that the LLP can be applied to tofu (soybean curd) in order to achieve high quality and functionality.
9.
2013.08
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This study was conducted in order to monitor the extraction conditions for a gel-state beverage development of the Opuntia ficus-indica stem. Moreover, the organoleptic properties of the beverage prepared by the extract were optimized using the response surface methodology (RSM). The determination coefficient (R2) value for the extraction yield of the stem was 0.95 (p<0.01). The maximum extraction yield was obtained at an extraction temperature of 93.02℃, 123 min of extraction time and 22.57 mL/g of water to sample. The beverage was prepared with the addition of xanthan gum, sugar and persimmon vinegar to the extract with a central composite design. The maximum organoleptic color of the beverage was obtained at 0.38% xanthan gum, 7.91% sugar and 0.76% persimmon vinegar. The maximum organoleptic flavor was obtained at 0.30% xanthan gum, 7.06% sugar and 1.26% persimmon vinegar. The maximum organoleptic taste was obtained at 0.22% xanthan gum, 10.36% sugar and 0.90% persimmon vinegar. The maximum overall palatability (3.92 score) of the gel-state beverage was obtained at 0.35% xanthan gum, 10.83% sugar and 1.21% persimmon vinegar.
10.
2013.08
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This study was conducted to investigate the antioxidant and antimicrobial activities of the hot-water and methanol extracts of raw and black Doraji to increase its utilization. In order to prepare the black Doraji, it was steamed for 15 days at a temperature of 60℃ and then it was dried at a temperature of 30℃ for 3 hr. The methanol extract from the black Doraji (BM) contained the highest levels of total polyphenols among the extracts, and the total polyphenol content of the extract from a black Doraji was higher than that of the extract from a raw Doraji. The total flavonoid contents of the hot-water extract from a black Doraji (BW) was the highest (7.94 mgQE/g) among the samples. The DPPH and ABTS radical scavenging activities increased according to the increase in the concentrations of the Doraji extracts. The BM has the highest radical scavenging activity among the extracts. Each extract showed a slight difference in the antibacterial activity according to the tested strains. The Black Doraji showed a higher antimicrobial activity compared to the raw Doraji. The hot-water extracts demonstrated higher activities than the methanol extracts, and the BW revealed the strongest activity. In this study, the black Doraji showed more effect of the antioxidant and anti-microbial activities than the raw Doraji. These results will provide fundamental data for improving the sitological value and the black Doraji can be used as a valuable resource for the development of nutraceutical foods.
11.
2013.08
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This study was performed in order to evaluate the quality properties of Kimchi containing 0%, 10%, 20%, and 30% of oriental melon peel parts. The Kimchi was fermented for 28 days at a temperature of 15℃. The pH, titratable acidity, total microbial counts, and lactic acid counts were measured, and the sensory characteristics including taste, color, chewiness, and overall acceptability were evaluated. During the 28 days of fermentation, the pH dramatically decreased between the 7th and 21st day of the fermentation period, and maintained thereafter in control (0%). However, the pH in peel-added groups slightly increased up to the 14th day and decreased up to the 21st day with 4.13∼4.41. The total microbial counts in control were significantly higher than those in the peel-added groups. This trend was maintained throughout the fermentation period. A similar trend was found in the lactic acid microbial counts throughout the fermentation period. During the sensory analysis, the values of taste were significantly higher in the 20% and 30% peel-added Kimchi, while the chewiness and overall acceptability were significantly higher in the 20% peel-added Kimchi than those in control. This study showed an improvement in the storage period of Kimchi products with 20% of oriental melon peel, as well as the possibility of a commercial Kimchi manufacture.
12.
2013.08
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We investigated the quality characteristics of the Korean and American blueberry. There was a similarity between the general composition and sugar content of the Korean and American values. The pH values showed a low of 3.46 in American blueberries to a high of 4.49 in Korean blueberries. The L (lightness), a (redness), and b (yellowness) value scores of the American blueberry were higher than the Korean blueberry. The levels of total phenol content and DPPH radical scavenging abilities were 205 mg%, 93.48% in the Korean blueberry and 182 mg%, 84.32% in the American blueberry, respectively. The free sugar levels showed fructose 2,514 mg%, glucose 2,315 mg%, and sucrose 69 mg% in the Korean blueberry, while the free sugar levels of the American blueberry showed fructose 2,106 mg%, glucose 1,825 mg%. The contents of organic acid were lactic acid and tartaric acid in the Korean blueberry, while the organic acid in the American blueberry contained tartaric acid, succinic acid, oxalic acid, and lactic acid. The Korean blueberry has 12 kinds of free amino acids, while the American blueberry has 9 kinds of free amino acids. Furthermore, the Korean blueberry contains 390 mg% of total amino acids, which was higher than 32% in the American blueberry with 295 mg% of total amino acids. The fatty acid contents of the American blueberry (2,897 mg%) was higher than that of the Korean blueberry (2,783 mg%) as well as in the oleic acid, linoleic acid, and palmitic acid. The mineral contents of all the samples were P>K>Ca>Mg, respectively. Given the above results, the Korean blueberry bioactive chemicals or properties were thought to be somewhat higher than the American blueberry.
13.
2013.08
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This study was done in order to monitor the quality properties of the granule using Bokbunja (Rubus coreanus Miquel) extracts. In order to prepare the granule depending on operational parameters such as content of Bokbunja extract (X1, 0.4∼1.2 g), sugar content (X2, 6∼10 g) and citric acid content (X3, 0.1∼0.3 g), a response surface methodology was applied to monitor the optimum recipes on the organoleptic properties and Hunter's color. The optimum recipe on the organoleptic color showed extract content of 0.96 g, sugar content of 7.05 g and citric acid content of 0.232 g. The optimum recipe on the organoleptic flavor showed extract content of 0.86 g, sugar content of 6.04 g and citric acid content of 0.215 g. The optimum recipe on the organoleptic taste showed extract content of 0.92 g, sugar content of 6.39 g and citric acid content of 0.251 g. The optimum recipe on the overall palatability showed extract content of 0.86 g, sugar content of 6.65 g and citric acid content of 0.272 g. The response surface of the Hunter's color b value was similar to the response of the overall palatability; therefore, the optimum conditions accepted by the consumers were 0.8 g Bokbunja extract content and 0.6 g sugar content in the Hunter's color a value of 6.0.
14.
2013.08
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Effects of RS4 type resistant corn starch on the quality characteristics of cookies were investigated by physicochemical, instrumental and sensory evaluation. The resistant starch was made by cross-linking of corn starch as following; corn starch slurry was annealed at pH 2.0 and 50℃ for 2 h followed by the cross-linking reaction. The cross-linking reaction was performed at 50℃ for 12 h in the presence of 1.2%/st.ds NaOH, 10%/st.ds sodium sulfate and 10%/st.ds of sodium trimetaphosphate (STMP)/sodium tripolyphosphate (STPP) mixture. Dietary fiber content of the resistant starch was estimated to be 73.8% by the AOAC method. For quality characteristics, dough pH decreased with the increase of the resistant starch content and spread factor decreased a little at 20% of the resistant starch. The moisture content and L value of cookies increased with the increase of the resistant starch content. However, the hardness and fracturability decreased with the increase of the resistant starch content. In the sensory evaluation, no significant differences were observed between the two cookies with or without the resistant starch. The results of this study suggest that the RS4 type resistant corn starch can be a good ingredient to increase dietary fiber content in cookies without changes of their qualities.
15.
2013.08
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In this study, we examined the antioxidant activity of the Sumaeyaksuk (Artemisia argyi) tea extracts from different pre-treatment and extraction methods. Sumaeyaksuk was sun-dried for 3.5 days (control, RC) and aged at a temperature of 60℃ for 3.5 days (HA), 7 days (HB), and 14 days (HC), respectively. Each sample was extracted in 60℃ and 95℃ hot water for 2 minutes. The soluble solids content of HA from the 60℃ and 95℃ hot water extraction were 0.52±0.18% and 0.92±0.18%, respectively. The soluble solids content was increased by the higher extraction temperature. The reducing sugar content of RC was 9.55±0.18 mg/g in the 95℃ extraction, which was significantly higher than in the 60℃ extracted sample. However, the reducing sugar content did not show a remarkable difference based on aging periods. The total phenolic compound content of the 95℃ extracted samples was 3.36±0.13~9.88±0.23 mg/g, which was significantly higher than that of the 60℃ extracted sample. The ABTS radical scavenging activity of the 60℃ extracted RA and HA samples were 35.63% and 95.10%, respectively. Moreover, the radical scavenging activity increased to 63.35% and 96.78%, respectively, in the 95℃ extracted samples. As a result of the high temperature, the extracted sample showed an increase in the FRAP. In the RC sample, the FRAP was two times higher in the 95℃ extracted sample (181.28±2.90 μM) than in the 60℃ extracted sample (83.88±0.43 μM).
16.
2013.08
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The changes in quality properties and nutritional components for two mugworts, namely, Artemisia capillaris Thumberg Artemisiae asiaticae Nakai fermented by Bacillus strains were characterized followed by rapid pattern analysis of volatile flavor compounds through the SAW-based electronic nose sensor in the GC system. After fermentation, the pH has remarkably decreased from 6.0∼6.4 to 4.6∼5.1 and there has been a slight change in the total soluble solids. The L (lightness) and b (yellowness) values in the Hunter's color system significantly decreased, whilst the a (redness) value increased via fermentation. The HPLC analysis demonstrated that the total amino acids increased in quantity and the essential amino acids were higher in the A. asiaticae Nakai than in the A. capillaris Thumberg, specially with high contents of glutamic and aspartic acid. After fermentation, the monounsaturated fatty acid increased in the A. asiaticae Nakai and the polyunsaturated fatty acids increased in the A. capillaris Thumberg. While the total polyphenol contents have not been affected by fermentation, the total sugar contents have dramatically decreased. Scopoletin, which is one of the most important index components in mugworts, was highly abundant in the A. capillaris Thumberg; however, it was not detected in the A. asiaticae Nakai. Small pieces of plant tissue in the surface microstructure were found in the fermented mugworts through the use of the scanning electron microscope (SEM). Volatile flavor compounds via electronic nose showed that the intensity of several peaks has increased and additional seven flavor peaks have been produced after fermentation. The VaporPrintTM images demonstrated a notable difference in flavors between the A. asiaticae Nakai and A. capillaris Thumberg, and the fermentation enabled the mugworts to produce subtle differences in flavor.
17.
2013.08
서비스 종료(열람 제한)
We investigated the quality characteristics of brewing brown rice vinegar through a traditional static fermentation process. Accordingly, we decided to compare the physicochemical characteristics of brewing vinegar at different temperatures and filtration methods. In four to five weeks’ time, the acetic acid fermentation exhibited the highest titratable acidity and then it eventually decreased. The titratable acidity was affected by the filtration method. It was revealed that the titratable acidity was higher in the forced filtration than the traditional filtration method. Various organic acids were detected in order to initialize the fermentation stage and as the fermentation progressed, only the acetic acid could be detected. The total free amino acid content was higher at a temperature of 30℃ than at 20℃. Moreover, the free amino acid content was dependent on the acetate content during the acetic fermentation process. The main bioactive substance of the γ-aminobutyric acid content was more than twice at a fermentation temperature of 30℃ compared to the fermentation temperature of 20℃. Furthermore, the total amino acid and essential amino acid content at a temperature of 30℃ was excellent. The quality of the brown rice vinegar via forced filtration method at a temperature of 30℃ was the most excellent. Based on these results, the fermentation temperature and the use of nuruks (fermenting agent) affected the quality of the brown rice vinegar, and an appropriate method to consider its purpose is required.
18.
2013.08
서비스 종료(열람 제한)
This study was done in order to investigate the bioconversion of ginsenoside, as well as the quality characteristics of fermented ginseng, by using lactic acid bacteria. Quality characteristics such as the thin layer chromatography(TLC) pattern, ginsenosides, total phenolic content, electron donating ability, and total sugar of fermenting ginseng and red ginseng were analyzed. The ginsenoside Rg2r, Rh2s and Rh2r of the fermented ginseng and red ginseng for 65 hours at a temperature of 37℃ were not detected. The ginsenoside Rg1 and Re contents have decreased, while the Rh1, Rg2s, Rd, Rg3r, and Rg3s have increased due to fermentation. The ginsenoside Rg3 of the fermented red ginseng has increased and the contents were 114.83∼131.68 μg/mL (control 104.56 μg/mL). The total phenolic content and electron donating ability of the red ginseng have totally decreased after 7 days of fermentation. The total phenolic contents of the fermented ginseng and red ginseng with different lactic acid bacteria did not show any tendency as different strains. The electron donating ability of the fermented ginseng has increased; however, the electron donating ability of the red ginseng has decreased. The total sugars of the fermented ginseng and red ginseng with different lactic acid bacteria have also decreased.
19.
2013.08
서비스 종료(열람 제한)
Atopic dermatitis (AD) is a common chronic inflammatory disease associated with a cutaneous hypersensitivity reaction to an allergen. Although the incidence of AD is increasing these days, therapeutics has yet to be developed for its treatment. The aim of this study was conducted in order to compare and investigate the characteristic between the Castanea crenata inner shell extract (CS) and the Castanea crenata inner shell extract fermented by Lactobacillus bifermentans (FCS) for an anti-atopic medication. The total polyphenol and flavonoid contents were similar to CS and FCS. In the DPPH and superoxide anion radical scavenging, the CS and FCS had the potential for antioxidant activities. Both of them did not exhibit cytotoxicity to HS68 cells. The evaluation of the anti-inflammatory activity in Raw264.7 cells demonstrated that the FCS has inhibited the LPS-induced production of nitric oxide as compared to the CS. The anti-atopic dermatitis test was done through the induction of DNCB in AD hairless mice. The FCS has inhibited the development of the atopic dermatitis-like skin lesion by transdermal water loss, melanin and erythema of the skin as compared to the CS. Moreover, the pro-inflammatory cytokine IL-1β and TNF-α production in hairless mice were inhibited by the FCS treatment. It indicates that the fermentation of the Castanea crenata inner shell has the potential for the treatment of atopic dermatitis.
20.
2013.08
서비스 종료(열람 제한)
To stabilize the basal extraction conditions of Leonuri herbal products, three kinds of Leonurus sibiricus water extracts were prepared with different extraction conditions (boiling extraction (I), high thermal process & boiling extraction (II), and wet grinding & boiling extraction (III)), and their physiological properties were investigated. The extraction yields of the L. sibiricus water extracts were from 13.02 to 15.90%, with no significant difference among them. The polyphenol contents were significantly high in extracts (II) and (III) than in extract (I). The IC50 for the electron-donating ability was the smallest in extracts (II), (III) and (I) in ascending order. The ABTS radical scavenging ability was significantly higher in extracts (II) and (III) than in extract (I). Also, the ACE in hibition ability for 5 mg/mL of each extract was high in extracts (II) and (III), but there was no significant difference among the three extracts in terms of their nitrite scavenging abilities. Extraction processes (II) and (III) were shown to be useful for preparing Leonurus sibiricus water extracts with healthful properties.
