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
제24권 제6호 (2017년 10월) 20건
1.
2017.10
서비스 종료(열람 제한)
We investigated the effect of PE film thickness on the modified atmosphere packaging (MAP) deastringency of ‘Sanggamdungsi’ (Diospyros kaki cv.) astringent persimmon at room temperature (25°C) and low temperature (-1°C). The fruits were individually packaged with PE film of which the thickness is 60, 80, 100, 115 or 130 μm and stored at room or low (-1°C) temperature. At room temperature, firmness shows the highest value (23.3-26.5) at 100 μm thickness. Top flesh browning and decay was monitored at 20 days after storage, and peel blackening and style-end softening was negligible at optimal thickness. Therefore, optimal film thickness of deastringency at room temperature is 80-100 μm. At this thickness, the astringency was removed after 5 days and the fruits can be distributed until 10 days after the MAP. At low (-1°C) temperature, firmness was maintained regardless of film thickness. However, the firmness is higher as the film is thicker. Top flesh browning and decay was not occurred even after 90 days after storage. Peel blackening and style-end softening was monitored at 90 days after storage. Off-flavor was monitored at 115 and 130 μm thickness. Therefore, optimal film thickness of deastringency at low (-1°C) temperature is 80-100 μm. At this thickness, the astringency was removed after 50 days and the fruits can be distributed until 80 days after the MAP.
2.
2017.10
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The effects of combination treatment with sulfur dioxide generating pad (SO2 pad) and modified atmosphere packaging (MAP) on grape quality were examined under simulated exporting condition and actual export to Los Angeles, USA. The ‘Campbell Early’ grape harvested in Hwaseong, Gyeonggi was precooled at 0°C, selected and packaged at 10°C, and stored at 0°C for 30 days. The treatment was as follows: general export packaging (control), only SO2 pad, combination of SO2 pad and MAP (perforated polyethylene film, SO2 pad+MA). In case of control and only SO2 pad under simulated exporting condition, the grape quality changes with storage time were decrease in hardness and brush length, increase in stem browning, and increased in shattering rate. The treatment of SO2 pad+MA was the most effective in preserving the grape quality since SO2 concentration inside the package remained around 2.9 ppm by MA film. Grape exports from harvest to local distribution of the USA took 30 days, and only SO2 pad+MA package showed no fungus, maintained brush length and rachis color, and was lowest at 4.0% of shattering rate since the concentration of SO2 in the package was about 4.0 ppm. As a result, it was considered that the combination of SO2 pad and MA was the most effective way to maintain freshness of grape during long-term marine transportation and extend the shelf-life in exporting countries.
3.
2017.10
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This study was performed to evaluate the effect of different freezing conditions and storage periods on physicochemical and microbial characteristics of garlic. Garlics were washed, dried, sliced to 0.3 cm then packed in LDPE+LLDPE film bags. They were treated with still-air freezing at -20°C (SAF20), -40°C (SAF40) and immersed-liquid freezing at -40°C (ILF40). Frozen garlics were stored under frozen storage conditions for 7 months at -20°C and quality characteristics were measured monthly during the frozen storage. Freezing rate of garlic was the fastest in ILF 40 (10 min), SAF40 (40 min) and SAF20 (1,600 min) sequentially. In ILF40, drip loss, cutting force, total aerobic bacteria count and pH were the lowest, whereas pyruvic acid and allicin content were the highest (p<0.05) during frozen storage, these results were the most similar characteristics with the fresh garlic. During frozen storage, drip loss, color difference and total organic acid content were significantly fluctuated in SAF20 (p<0.05), while they were not changed in ILF40. Overall, total aerobic bacteria count and pH decreased, cutting force, pyruvic acid and allicin content remained unchanged in all groups. In conclusion, the optimal freezing conditions for garlic with the least quality changes was considered to be ILF40 (immersed liquid freezing), keeping quality characteristics up to 7 months by freezing storage.
4.
2017.10
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In this study the effect of rice addition on the quality of beer was investigated. Pilot-scale brews were performed with addition ratios of 10, 20, 30, and 40% of brown rice (Oryza sativa L. cv. Hangaru) which were compared with 100% malt beer and commercial beers in terms of quality. Alcohol content of beer was between 3.93 to 4.40%. The total sugar content increased when the rice percent was increased. The pH range of beer were 4.32 and 4.60, which were no significant differences found among by the rate of rice added. Total acidity and amino-acidity decreased corresponding to increasing percent of rice, on the other hand, lightness of beer was increased the increase in percent of rice, while redness and yellowness of beer were decreased. The study demonstrated that the increases of rice addition in beer provided some positive effects on beer quality by decreasing bitterness where as improving beer color.
5.
2017.10
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This study investigated quality characteristics of sourdough bread added with different amounts of lactic acid bacteria culture solution (LCBC) and cinnamon extract (Control: water 700 mL, sample A: water 670 mL+LCBC 30 mL, sample B: water 670 mL+LCBC 22.5 mL+Cinnamon extract 7.5 mL, sample C: water 670 mL+LCBC 15 mL+Cinnamon extract 15 mL, sample D: water 670 mL+LCBC 7.5 mL+Cinnamon extract 22.5 mL and sample E: water 670 mL+Cinnamon extract 30 mL). The weight of dough was not significant between samples, and the weight of bread was highest in samples D. The volume and specific volume were the highest in sample C but the baking loss rate was highest in the control (p<0.05). The L value, springiness and cohesiveness were decreased as addition of cinnamon extract increased. However, a value, b value, hardness, gumminess and chewiness were reversed. The sourdough bread produced by adding lactic acid bacteria culture solution improved the volume and texture. It was thought that it is helpful to add lactic acid bacteria culture solution and cinnamon extract for manufacturing a loaf of bread.
6.
2017.10
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Although Doenjang is a representative traditional fermented food in Korea, made mainly from soybeans, it has been classified into a food group identified as having high sodium in the National Health and Nutrition Examination. It is necessary to develop a low sodium Doenjang to prevent the excessive sodium intake which may cause various diseases. However, the development of Doenjang with low sodium, without significant changes on quality, is an ongoing challenge. Therefore, the experiment was designed to reduce the salt content of the soaking water to 12.5-45%. The pH, saltiness. moisture, sodium, color, amino-type nitrogen, free amino acids and constituent amino acids composition of Doenjang were investigated to determine the effect of this salt reduction on the sensory quality of Doenjang. The reduction of sodium did not affect the pH, moisture and saltiness, and this changed maintained the same range as the control. The sodium content was reduced proportionally, and the amino acid nitrogen level was 500 mg%. Therefore, this study considered that a reduction of 25% of salt in the soaking water does not affect the quality of the Doenjang while reducing the sodium content of the final Doenjang.
7.
2017.10
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This study was conducted to develop a predictive model for the growth of Escherichia coli strain RC-4-D isolated from red kohlrabi sprout seeds. We collected E. coli kinetic growth data during red kohlrabi seed sprouting under isothermal conditions (10, 15, 20, 25, and 30°C). Baranyi model was used as a primary order model for growth data. The maximum growth rate (μmax) and lag-phase duration (LPD) for each temperature (except for 10°C LPD) were determined. Three kinds of secondary models (suboptimal Ratkowsky square-root, Huang model, and Arrhenius-type model) were compared to elucidate the influence of temperature on E. coli growth rate. The model performance measures for three secondary models showed that the suboptimal Huang square-root model was more suitable in the accuracy (1.223) and the suboptimal Ratkowsky square-root model was less in the bias (0.999), respectively. Among three secondary order model used in this study, the suboptimal Ratkowsky square-root model showed best fit for the secondary model for describing the effect of temperature. This model can be utilized to predict E. coli behavior in red kohlrabi sprout production and to conduct microbial risk assessments.
8.
2017.10
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This study analyzes the chemical composition and thiobarbituric acid reactive substance levels of Godulbaegi (Youngia sonchifolia M.) depending on collection time. The moisture and crude fat content in leaf and root decreased, while crude fiber, crude protein, carbohydrate, and ash increased with increases in collection time. The mineral elements tended to increase in each sample with increases in collection time. The content of vitamin B increased as collection time increased. Vitamin C content was approximately five times higher in the leaves than that in the roots. Total amino acids in leaf and root increased considerably as collection time increased content of phenolic compounds in root were higher than that in the leaf and these contents increased. Antioxidant activity of Godulbaegi was higher in the root than in the leaf and increased as collection time increased.
9.
2017.10
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Aralia elata Seemann (AE) has long been used as a folk medicine for the treatment of various diseases including diabetes mellitus, anti-arthritic, and anti-gastric ulcer agent in Korea, Japan, and China. This study was performed to establish a simple and reliable HPLC/UV analytical method for determination of most active anti-hypertensive compound, a 3-O-α-L-rhamnopyranosyl(1→2)-α-L-arabinopyranosyl hederagenin 28-O-β-D-xylopyranosyl(1→6)-β-D-glucopyranosylester (HE) for the standardization of the shoot extract of AE as a health functional food ingredient. The quantitative analytical method of HE was optimized by HPLC analysis using reverse-phase C18 column at 40°C with H2O and acetonitrile (70:30, v/v) as an isocratic mobile phase at a flow rate of 1.0 mL/min and detection wavelength of UV 205 nm. This HPLC/UV analytical method showed good specificity and high linearity in the tested range of 0.03125-2.0mg/ml with excellent coefficient of determination (R2) of 0.9999. The limit of detection and limit of quantification were 12.0 μg/mL and 36.5 μg/mL, respectively. Relative standard deviation (RSD) values of data from intra- and inter-day precision were less than 0.2% and 0.1%, respectively. These results indicate that the established HPLC/UV analytical method is very simple, specific, precise, accurate, and reproducible and thus can be useful for the quantitative analysis of HE as a functional anti-hypertensive compound in AE extract.
10.
2017.10
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This study was conducted to investigate the quality properties depending on the cultivation methods (general, organic, pesticide-free) of yuza and its various parts (peel, pulp, seed). The contents of hesperidin were the highest in yuza feel grown by pesticide-free method (13.23 mg/g). The contents of naringin presented a higher content in the peel, especially which of the general (4.62 mg/g) showed the highest value. Vitamin C analysis showed the highest content in the peel, significantly varied according to the cultivation method and various parts (p<0.05). Vitamin C value was significantly highest in organic peel, which was 770.02 mg/100 g, whereas among the peel, the pulp and the seed were it the lowest in the seed. The content of total polyphenols were the highest in general peel (0.85 mg/g). Flavonoid content of pesticide-free seed was significantly higher than those of the other yuja samples which was 0.89 mg/g (p<0.05). The DPPH radical scavenging activity was relatively more active in the peel among the above-mentioned three parts, especially the pesticide-free peel was most active, which was 73.94%. The ABTS radical scavenging activity of organic peel was significantly active among the samples, which was 84.47% (p<0.05). Based on these results, it can be said that yuja has variety of useful components in the pulp and the seed as well as the peel: and thus it’s hight recommended to develop more varied yuja products.
11.
2017.10
서비스 종료(열람 제한)
This study carried out to determine the physicochemical components of Cynanchi wilfordii Radix (CWR) fermented with Rhizopus delemar. The physicochemical components such as changes on moisture content, pH, total acidity, reducing sugars, and the contents of free sugars, free amino acid, cynandione A were investigated. The moisture content of fermented CWR was increased after 4 days of fermentation. The pH value of fermented CWR was decreased after 4 days of fermentation. The reducing sugars contents were in the range of 1.42-1.69%. The major free sugars were identified as rhamnose, glucose, fructose and sucrose. The content of free sugars was decreased during fermentation process of CWR while the glucose contents in 80% ethanol and water extracts were increased. In addition, the free amino acid increased significantly during fermentation. Finally, The content of cynandion A of the fermented CWR was highest at the level of 14.09 mg/g on the 8th day. These results are indicated that fermentation with Rhizopus strains could be used to increase the bioactivity of CWR and the fermented CWR can be used as a functional material and edible resource in the food industry.
12.
2017.10
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Soybean is one of the most common food materials for making traditional Korean foods such as soybean paste, soy source and soy snack, and their manufacturing processes include heat treatment of soybean. This study was carried out to investigate the effect of heat treatment on the physicochemical properties of soybean. All samples were heat treated under commercial steamed, puffed or air-fried conditions, and then the protein molecular weight distribution, thermal properties, fluorescence intensity, protein solubility, and water and oil holding ability of the heat treated soybeans were examined. Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that heat treatment caused fragmentation of polypeptide chain in soybean, showing the band of low molecular ranging from 17 to 40 kDa. The differential scanning calorimetric analysis showed the decrease of enthalpy values (ΔH) by heat treatment. Fluorescence spectroscopy indicated that the heat treatment caused lipid oxidation as proved by increasing emission intensity. The protein solubility at pH 3-6, and water holding capacity of heat treated soybeans were the higher than no treatment. These results suggest that the heat treatment resulted in decreased enthalpy values, and increased protein degradation, lipid oxidation and water affinity of soybean. Moreover, the effect of heat treatment on physiochemical properties of soybeans was more significant under air-fried condition.
13.
2017.10
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This study was investigated the effects of various commercial sanitizers on microbial characteristics in fresh-cut iceberg lettuce during storage. For screening sanitizer, lettuce was cut and dipped in chlorine water (0.2 ml·L-1), solution of organic acids such as ascorbic acid, citric acid, acetic acid, mixture of ascorbic acid and acetic acid (1-6%), and solutions of commercial sanitizers such as Formula 4TM (1,3,4%), Fresh produce washTM (1,3,4%), CleancolTM (1%), ChitocholTM (1%) and Natural CaTM (0.1%) for 3 min, respectively. Washing lettuce with selected sanitizers resulted in reduction of aerobic bacteria of more than 2 log CFU/g. Initial pH of lettuce was related with the pH of sanitizers. pH ranged from 4.7 to 6.1 in Formula 4 (4%, pH 1.7) and Natural Ca (0.1%, pH 12.0), respectively. Chlorine water showed consistent and significant inhibition effect in all of microorganisms except total coliform. Over 3% of Formula 4 and Fresh produce wash were found to have high bactericidal activity among sanitizers. The sanitizers of chlorine water, Fresh produce wash, Chitochol and Natural Ca were effective in reducing yeast and mould populations. As coliform and E. coli, Formula 4 (4%) showed the highest bactericidal activity. The bactericidal effect of commercial sanitizers during storage varied with the kinds and concentrations of tested sanitizers. Although inhibition effect was not showed during storage, these results suggest that commercial sanitizers could be an alternative to chlorine for washing fresh-cut produce.
14.
2017.10
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This study was carried out to investigate the anti-oxidative and anti-inflammatory effects of hot water extracts of Ligularia fischeri cultivated in Youngyanggun. We obtained hot water extract (HWE) and cold water extract (CWE) from L. fischeri. The anti-oxidative activities of L. fischeri extracts were measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The anti-inflammatory effects of L. fischeri were evaluated in human mast cell line-1 (HMC-1) cells stimulated with phorbol-12-myristate-13-acetate plus A23187 (PMACI). The solid yields of HWE was 150% higher than CWE solid yield. Total polyphenol contents of HWE were 198.07±0.24 mg/g. The value of anti-oxidative activities of HWE were shown IC50 28.2±0.04 ug/mL. We showed that HWE significantly reduced the PMACI-induced the production of IL-6 (0.01-1 mg/mL), IL-8 (0.1-1 mg/mL), and TNF-α (0.01-1 mg/mL). These results indicate that the HWE of L. fischeri can be used as a functional material due to its antioxidant and anti-inflammatory activities.
15.
2017.10
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Hylotelephium erythrostictum is commonly used as a medicinal herb. In this study, H. erythrostictum leaf (HEL), branch (HEB), root (HER), and above ground (HEAG) extracts were evaluated for their antioxidant properties. The antioxidant activities were assayed by three methods based on scavenging of DPPH, ABTS and superoxide anion radical. HEAG extract showed the highest DPPH, ABTS, superoxide anion radical scavenging activities. HEAG extract also exhibited the highest phenolic content (230 mg/g gallic acid equivalent). In our research for anti-inflammatory ingredients, the extract of HEAG inhibited the generation of nitric oxide (NO) in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophage cells. To test the inhibitory effects of HEAG on pro-inflammatory cytokines, we conducted ELISA assay for the measuring the generation of tumor necrosis factor (TNF)-α, IL (interleukin)-1β, and IL(interleukin)-6 in LPS-stimulated RAW264.7 macrophage cells. In these assays, HEAG ethanol extract showed a dose-dependent decrease in the production of TNF-α, IL-1β, and IL-6. Based on these results, extract of HEAG could be the efficient candidate for anti-inflammatory agents.
16.
2017.10
서비스 종료(열람 제한)
In this study, we investigated the variation in free sugars, organic acids, antioxidant activity and anti-inflammatory effect of Solanum nigrum Linne fruits according to harvest time. Four kinds of free sugars (fructose, glucose, sucrose, maltose) were detected in S. nigrum fruit, and the free sugar contents varied significantly with harvest time. Organic acid content of S. nigrum fruit showed the highest in malic acid and acetic acid, and the highest content of total organic acids was found in S. nigrum fruit harvested on October 18th and October 25th. For the total polyphenol content, S. nigrum fruit harvested on October 18th was the highest. The strongest DPPH and ABTS radical scavenging activity was showed in S. nigrum fruit harvested on October 11th and October 18th. The anti-inflammatory activity and antioxidant effects were the highest in the ethanol extract from S. nigrum fruit collected on October 18th and October 11th. Thus, it seems the best to harvest of S. nigrum fruit harvested on October 11th and October 18th.
17.
2017.10
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To establish good storage practices for hulled barley against mycotoxin contamination, we measured occurrence of fungi and mycotoxin in hulled barley grains under various storage conditions. Hulled barley grains collected from two places were stored in five different warehouses: 1) two without temperature control, 2) one with temperature controlled at 12°C, 3) a chamber set at 15°C/65% relative humidity, and 4) one seed storage set at 10°C. The samples were stored for six month with temperature and relative humidity monitored regularly. Every stored samples were retrieved after 0, 1, 3, and 6 month to investigate fungal and mycotoxin contamination. From the stored grains, Fusarium, Epicoccum, Alternaria, and Drechslera spp. were frequently detected. In the warehouses without temperature control, Fusarium and Alternaria spp. constantly decreased, whereas Drechslera spp. increased along with storage period. In the other warehouses with temperature controlled, Fusarium spp. decreased slowly and more than 2.5 log CFU/g of Fusarium spp. were detected after 6 month storage. The level of nivalenol was maintained during 0-3 month but increased after 6 month storage. There was no difference in the nivalenol levels between the warehouses. Therefore reducing storage period less than 6 months could be more effective to control nivalenol contamination in hulled barley grains.
18.
2017.10
서비스 종료(열람 제한)
Yogurt is produced by fermentation of milk using bacteria known as “yogurt cultures”. Most of these bacteria are probiotics such as Lactobacillus delbrueckii subsp. bulgaricus, Lb. rhamnosus, Streptococcus thermophilus, and Bifidobacterium. The domestic fermented milk market is increasing, and about 30 companies are producing yogurt. The purpose of this study was to analyze the quality characteristics of domestic commercial liquid yogurt. Total 30types of commercial yogurts were sampled and their physicochemicial properties, including pH, sugar content, acidity, viscosity, and microbial characteristics of lactic acid bacteria counts, were measured. Commercial liquid type yogurt showed a pH of 4.5, sugar content of 7.4-21.2%, total acid content of 0.4-0.9%, and viscosity of 0.1-250 cP. In terms of microbial populations, lactic acid bacteria counts were 7.2-11.3 log CFU/mL and anaerobic lactic acid bacteria counts were 8.0-11.5 log CFU/mL. The quality characteristics differed depending on the constituents of the sample and the microorganisms used. These results are related to the quality characteristics of yogurts and are useful for identifying new trends in the domestic fermented milk industry.
19.
2017.10
서비스 종료(열람 제한)
The objective of this study was to compare antioxidant activities of green tea, rosemary, lemon and bamboo leaves extracts using three different extraction methods (80% ethanol sonication extraction, distilled water autoclave extraction, distilled water extraction at room temperature). As a result, green tea and rosemary extracts showed relatively high antioxidant activities compared with those of lemon and bamboo leaves. These green tea and rosemary extracts were subsequently added to soymilk and their mixtures were examined for antioxidant activities. Soymilk added with 10% green tea distilled water autoclave extracts and distilled water at room temperature extracts showed relatively high DPPH, 85.09±2.26%, 84.38±1.97%, and ABTS radical scavenging activities, 73.43±2.78%, 81.34±4.78%, respectively. On the other hand, soymilk added with 10% rosemary distilled water autoclave extracts showed remarkably higher DPPH radical scavenging activity while their ABTS radical scavenging ability was similar to that of non-added soymilk. In conclusion, our results suggest that the addition of green tea distilled water autoclave extracts, distilled water at room temperature extracts and rosemary distilled water autoclave extracts to soymilk could contribute to the development of added value soymilk products with increased antioxidant activities.
20.
2017.10
서비스 종료(열람 제한)
In a continuing screening of selected medicinal plants native to Mongolia, the antioxidant and α-glucosidase inhibitory activities of methanol extract of Iris bungei were investigated. After extraction with 80% of methanol, the methanol fraction was further extracted with n-hexane, EtOAc and n-BuOH in order to obtain four different solvent-soluble fractions, namely n-hexane-soluble, EtOAc-soluble, n-BuOH-soluble and H2O residue. The antioxidant properties were evaluated by radical scavenging assay using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2’-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS+) radicals. The anti-diabetic efficacy of I. bungei extract was investigated by α-glucosidase assay. All tested samples showed dose-dependent radical scavenging and α-glucosidase inhibitory activities. Among the tested extracts, the EtOAc-soluble fractions showed the greatest radical scavenging activity and α-glucosidase inhibitory properties among other solvent-soluble fractions. This result suggested that there was a significant relationship between the total phenolic content and biological efficacy. Thus, I. bungei extract might be considered as a new potential source of natural antioxidant and as a α-glucosidase inhibitory source. A more systematic investigation of this biomass sill be performed for further investigation of activity against antioxidative and anti-diabetic effects.
