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
제25권 제2호 (2018년 4월) 15건
1.
2018.04
서비스 종료(열람 제한)
The study compared the juice and wine odorants of the Cheongsoo grape cultivar with those of Chardonnay and Reisling wines. The volatile compounds of the three grape varieties were analyzed using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry. The most common volatile compounds in the juices from the three cultivars were terpenes, C13-norisoprenoids, etones, alcohols, and aldehydes. Terpenes were established as the most abundant group of volatiles in Cheongsoo grape juice, where as aldehydes predominated in Chardonnay and Riesling juices. Forty-two volatile compounds (acids, alcohols, esters, and others) were detected in the three white wines. The concentration of esters was about four times higher in Cheongsoo wine than in Chardonnay and Riesling wines. Five esters found in the Cheongsoo wine, namely, isoamyl acetate, ethyl butanoate, ethyl hexanoate, ethyl octanoate, and ethyl decanoate, exhibited high odor activity values (OAV) of >1. Furthermore, only Cheongsoo wine had a high OAV for isoamyl acetate odorant, which is associated with banana and sweet aromas. Therefore, the abundant and varied esters are believed to be key volatile fruity/sweet odorants in Cheongsoo wine.
2.
2018.04
서비스 종료(열람 제한)
This study was aimed at evaluating the antifungal potentials of twelve plant extracts (Terminariae Fructus, Glycyrrhizae Radix, Cinnamomi Cortex, Taraxacum Platycarpum, Rubi Fructus, Caesalpiniae Lignum, Myristicae Semen, Caryophylli Flos, Sanguisorbae Radix, Alpiniae Katsumadaii Semen, Scutellariae Radix, Astragalus membranaceus) in preventing storage rot symptoms in ginger (Zingiber officinale). Samples were collected from ginger that had been stored for 120 days at 10-12 . A total of ten fungi were isolated from stored non-spoiled and spoiled ginger and identified using internal transcribed spacer gene sequencing as Hypocrea virescentiflava, Fusarium oxysporum, Acremonium strictum, Fusarium solani, and Cadophora fastigiata. The causal fungus of storage rot was identified as F. oxysporum by pathogenicity test. Twelve candidate plant extracts were screened for antifungal activity against F. oxysporum isolated from spoiled ginger by using the disk diffusion method. In minimal inhibitory concentration (MICs) test, all ethanolic extracts of Cinnamomi Cortex, Taraxacum platycarpum, and Caryophylli Flos exhibited higher antifungal activity against F. oxysporum than other plant extracts. The MIC value of Cinnamomi Cortex and Caryophylli Flos were determined to be 10 ìg/disc. The MIC of T. platycarpum, 2.5 ìg/disc, was the lowest. Based on the results, it was concluded that Cinnamomi Cortex, T. platycarpum, and Caryophylli Flos have potential to serve as effective treatments to prevent storage rot of ginger.
3.
2018.04
서비스 종료(열람 제한)
This study compared the quality and drying characteristics of dried king oyster mushroom (Pleurotus eryngii), shiitake mushroom (Lentinus edodes GNA01) and maitake mushroom (Grifola frondosa) slices obtained by sundrying, hot-air drying (40, 50, 60 ), low-temperature vacuum drying (20, 25, 30 ), heat-pump dehumidifying drying (30, 40, 50 ), and freeze drying. The quality changes investigted included color, browning degree, hardness, general components, -glucan. Color changes in king oyster mushroom during freeze drying were β less than that between control (raw) and treated mushrooms. Compared with other drying methods, low-temperature vacuum drying of shiitake mushroom resulted in less color changes. Browning degree differed significantly between the different drying methods. As temperature increased, low-temperature vacuum drying resulted in decreased browning while heat-pump dehumidifying drying resulted in increased browning. In king oyster mushroom, hardness increased with temperature under hot-air drying, low-temperature vacuum drying and heat-pump dehumidifying drying. In shiitake mushroom, hardness increased with increasing temperature under hot-air drying and heat-pump dehumidifying drying. β-glucan content after drying was found to be between 28.29 and 39.39% in king oyster mushroom, 23.05 and 29.48% in shiitake mushroom and 16.10 and 24.51% in maitake mushroom.
4.
2018.04
서비스 종료(열람 제한)
The quality characteistics and kimchi processing ability of the kimchi cabbage cultivar ‘Cheonjincheongmayup’ (CC) were analyzed and compared with those of the ‘Chunkwang’ (CK) cultivar. The head weight of CC was lower than that of CK, and the head length of CC was larger than that of CK. CC had narrower and longer mid ribs than CK. Furthermore, the head formation index of CC was lower than that of CK. The firmness and soluble solid content were higher in CC than in CK. The salinity of Cheonjincheongmayup kimchi (CCK) was 2.89-3.02%, which was higher than 1.94-2.10% salinity measured in Chunkwang kimchi (CKK). The initial titratable acidity in CCK was higher than that of CKK, but increasd more slowly during storage. CCK was firmer than CKK; lactic acid bacteria in CCK was lower than in CKK initially, but increased more in CKK than in CCK after six weeks of storage. We found that CC was suitable for making Makkimchi because of its long and narrow mid ribs, saltiness, and slow fermentation. CC should be improved as less hot spicy and less hard texture to use a Makkimchi material.
5.
2018.04
서비스 종료(열람 제한)
Commercial yogurt can be classified as fermented milk (FM) and condensed fermented milk (CFM). A selection of commercial yogurt was collected from domestic markets and the quality characteristics were compared by analyzing total acidity, viscosity, organic acids, sugars, conjugated linoleic acid (CLA), and aroma pattern. Total acidity and viscosity in FM were significantly lower than those in CFM (p<0.05). The major organic acid of commercial yogurt was lactic acid, the content of which was 8.15-4.72 times and 26.83-47.20 times higher than that of citric acid and acetic acid, respectively. CFM contained 1.47 times more lactic acid and 2.53 times more citric acid than FM. The total sugar content in FM was two times higher than that in CFM and the major sugars measured were sucrose, lactose, glucose, and maltose. The sucrose content was the highest in FM. CFM contained 23.65 times more CLA and 10.81 times more lipid than FM. The aroma patterns of yogurt analyzed with an electronic nose were clustered into Therefore, among commercial yogurt, CFM had higher viscosity, organic acid and CLA content, but lower sugar content than FM, which resulted in a relatively strong sour and weak sweet taste.
6.
2018.04
서비스 종료(열람 제한)
Fermented halla gold kiwifruit (FHK) was prepared with Lactobacillus plantarum CK10, a bacterium derived from kimchi. We investigated the quality characteristics and antioxidative activity of madeleine added with FHK. The madeleine dough was prepared by mixing flour, sugar, baking powder, and then followed by adding salt, rum, different amount of the FHK (0, 1, and 3%) and butter. The total titratable acidity of madeleine increased significantly with the amounts of added FHK (p<0.05), while the pH value and total soluble solids showed the reverse trend. The color of madeleine became substantially redder with increasing amounts of FHK (p<0.05), and it appeared darker and less yellow at the same time. The total polyphenol contents of madeleines increased significantly with increasing amounts of FHK (p<0.05), but there was little difference in the total flavonoid content. When the antioxidant activities were measured in terms of 2,2-diphenyl-1-picrylhydrazyl (DPPH)- and 2,2’-azino-bis-3-ethylbenzothiazoline- 6-sulfonic acid-diammonium salt (ABTS)- radical scavenging, both measured activities of madeleines increased dramatically with added FHK in a dose-dependent manner. Our results suggested that the acidity, color, polyphenol content, and antioxidant activities of madeleines can be improved by adding the fermented gold kiwifruit.
7.
2018.04
서비스 종료(열람 제한)
The amounts of free amino acids extracted from dried Gugija (Lycium chinensis Mill) were monitored under different extraction conditions. The response methodology was applied using the ethanol concentration (X1 0-80%) and extraction time (X2 1-5 h) as operational parameters with regard to various free amino acids (glycine, serine, alanine, threonine, proline, valine, methionine, isoleucine, leucine, tyrosine, tryptophan, phenylalanine, asparagine, lysine, arginine, histidine, carnosine, ornithine, aspartic acid, glutamic acid, phosphoserine, hydroxyproline, -γ amino-n-butyric acid, taurine, phosphoethanolamine, citrulline, β-alanine, β-amino-isobutyric acid, hydroxylysine, sarcocine, and ethanolamine) and their sum. Under the optimum conditions, the free amino acid contents were asparagine 186.28, phosphoethanolamine 166.21, proline 46.51, alanine 43.35, aspartic acid 27.23, hydroxyproline 21.17, glutamic acid 16.53, taurine 16.24, arginine 14.66, serine 11.65, γ-amino-n-butyric acid 10.82, leucine 10.52, tryptophan 8.75, ethanolamine 8.49, and total free amino acid 629 mg/100 g. The coefficients of determination (R2) of the models for methionine, arginine, histidine, carnosine, ornithine, aspartic acid, phosphoserine and γ-amino-n-butyric acid were within 0.9052-0.9810 (p<0.01-0.05). For the total free amino acids, the R2 of the model was 0.8608 (p<0.1), the extraction yield ranged from 282 to 641 mg/100 g depending on the extraction conditions and was the highest when extracted for 5 h with 20% ethanol.
8.
2018.04
서비스 종료(열람 제한)
Ha Gyoon Na, Eun Ho Jang, Dong Hun Nam, Min-Ah Kim, Mi-Ja Kim, Eun Hwa Sohn, Hyun Dong Kim, Ki-Hyo Jang
This study was conducted to investigate the quality characteristics and changes in isoflavone content of Cheonggukjang with added Chaga mushroom by secondary fermentation at 40 for 48 h with or without a starter, Lactobacillus acidophilus KCTC 3925. Cheonggukjang samples were divided into three groups: Control (unsterilized Cheonggukjang fermented without a starter), NS (unsterilized Cheonggukjang inoculated with L. acidophilus KCTC 3925), and YS (heat-sterilized Cheonggukjang inoculated with L. acidophilus KCTC 3925). The approximate composition of the three types of Cheonggukjang was 49.79-51.44% moisture, 4.54-4.72% crude ash, 43.21-44.37% crude protein, 11.58-13.65% crude fat, 37.41-40.07% carbohydrate, 31.92-33.82% dietary fiber. The mineral content included 5.43– 9.64 mg% Na, 1,792.86–1,824.39 mg% K, 253.69–326.09 mg% Ca, 619.37–691.20 mg% P, 92.59–110.59 mg% Fe, and 0.01–0.02 mg%Cd. Free amino acid contents of NS (2,520.92 mg%) and YS (2,421.94 mg%) were significantly higher than that of the control (2,236.76 mg%). Amino-type nitrogen content for the three types of Cheonggukjang ranged from 837.20-920.27 mg% with no significant difference. Ammonia-type nitrogen content ranged from 137.09-169.36 mg%. Supplement of Cheonggukjang with L. acidophilus KCTC 3925 increased production of aglycone isoflavons compared to that of control. Therefore, our results show that fermenting Chaga Cheonggukjang with L. acidophilus KCTC 3925 leads to improved quality characteristics and increased isoflavone aglycone content.
9.
2018.04
서비스 종료(열람 제한)
Isomaltooligosaccharides were prepared from puffed rice flour by a One-step processing method under different conditions, and their physicochemical properties were evaluated. Sample was prepared by allowing puffed rice flour to pass through a 50 mesh standard sieve and segregated into experimental groups (PR15-60, PR20-60, PR15-65, and PR20-65) according to the substrate concentrations (15%, 20% w/v) and reaction temperatures (60 , 65 ). Enzyme reaction of puffed rice flour and water mixture was performed for 0, 1, 6, 24, and 48 h using commercial enzymes (Maltogenic amylase, Promozyme D2 and Transglucosidase; amount: 0.5% (w/v) to obtain the corresponding isomaltooligosaccharides. The reducing sugar content, dextrose equivalent, and total soluble solids of the reactants increased with increasing reaction time. The carbohydrate composition and amount of isomaltooligosaccharides with degree of polymerization (DP) 2 to DP 7 in the rice flour were examined by HPLC with an evaporative light scattering detector. Because of the high carbohydrate composition, the PR20-65 group showed the highest isomaltooligosaccharide content after 6 h of reation (138.47 mg/mL). After 24 h of reaction, the amount of isomaltooligosaccharides (DP2-DP7) and the isomaltooligosaccharides/total carbohydrate ratio in this group were 135.00 mg/mL and 68.04%, respectively.
10.
2018.04
서비스 종료(열람 제한)
Gluten proteins play a key role in the unique baking quality of wheat by determining the water absorption capacity, cohesivity, viscosity, and elasticity of the dough. However, gluten from wheat, barley, rye, and oat can induce gluten sensitivity as well as celiac disease in susceptible populations. Hence, the gluten levels in foods labeled “gluten free” should be monitored. In this study, gluten-containing samples (sample: 600 g, water: 390 g) were treated with the commercial enzyme Protamex® (0.1-0.3% of sample weight) for 1-4 h and then measured with three ELISA kits. In the more viscous sample after treatment with 0.1% Protamex® for 1 h, the measured gluten contents were 1,802.6, 1,718.6, and 1,698.7 mg/kg using the G12, GLUTEN-CHECK, and Wheat/gluten (Gliadin) ELISA kits, respectively. The sample treated with 0.3% enzyme for 4 h had a lower viscosity (32.2 cps), and all three kits gave its gluten content as around 8.4 mg/g. When gluten breaks down, it does not act as gluten and its degradation is due to the enzyme. However, even when Protamex® was used at the same concentration for the same time, the measured values seem to be different for samples with and without the final heating treatment.
11.
2018.04
서비스 종료(열람 제한)
This study was performed in order to determine the effect of roasting (160 for 0, 30, 60, 90 min) on the physicochemical characteristics and antioxidant activity of hot water extracts of dried Liriope platyphylla. With respect to Hunter’s color value, lightness and yellowness decreased roasting time increased. The difference (ΔE value) in lightness, redness and yellowness was 15.88 and 22.94 for 30 and 60 min. The 30 min roasted sample contained more soluble solid content (12.7 °Brix) than other samples. The pH and acidity of the 60 min roasted sample were 5.06 and 0.14%, respectively. The highest contents in reducing sugar and total phenolic compounds contents was obserned in the 60 min roasted sample (17.68, and 35.01 g/100 g, respectively), and flavonoid content was the highest in the 90 min roasted sample (10.53 mg/100 g). The crude saponin content of the 90 min roasted sample (21.90 mg/100 g) was higher than that of others samples (8.0-15.36 mg/100 g). Moreover, ginsenosides such as Re, Rg3, and Rh2, were detected, among which the Rh2 content was the highest. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (31.64-53.72%), 2,2'-azinobis(3-ethylbenzothiazoline)- 6-sulfonic acid (ABTS) radical scavenging activity (61.59-96.71%), and the ferric reducing antioxidant power (72.38-183.11%) were higher in the roasted samples than in the control group. As a result, we confirmed that roasting increased the amount of active compounds, which increased the yield of useful extract.
12.
2018.04
서비스 종료(열람 제한)
Gold kiwifruit was fermented with Lactobacillus plantarum CK10 derived from kimchi and the fermented products were extracted with ethanol at various fermentation time-points The bacterial cellular density, total titratable acidity, total polyphenol content (TPC), and total flavonoid content (TFC) increased during fermentation, while pH values and total soluble solids decreased. Levels of TPC and TFC were highest after five days, at 1.21±0.13 mg GAE/g dry weight and 0.36±0.04 mg RE/g dry weight, respectively. The antioxidant activities of the fermented gold kiwifruit were analyzed using Fe2+ chelating activity, 2,2-diphenyl-1-picrylhydrazyl (DPPH)-, and 2,2'-azino-bis(3- ethylbenzothiazoline-6-sulphonic acid) (ABTS)- radical scavenging activities, and superoxide dismutase (SOD)-like activity. The Fe2+ chelating activity of gold kiwifruit (125-500 μg/mL) peaked after five days of fermentation at 38.40-78.47%. The DPPH radical- scavenging activity and SOD-like activity were somewhat higher after seven days of fermentation (36.01-86.81% and 54.79-93.83% at 2.5-10.0 mg/mL concentration of samples, respectively). On the other hand, the ABTS radical- scavenging activity of fermented gold kiwifruit was similar to that of the non-fermented form. The polyphenol and flavonoid contents were significantly correlated with the antioxidant activity. In conclusion, our results suggest that TPC, TFC, and antioxidant activity were increased after five and seven days of fermentation, respectively. Therefore, fermented gold kiwifruit with its increased antioxidant activity could be useful in the development of functional foods.
13.
2018.04
서비스 종료(열람 제한)
The roots of Rosa multiflora Thunberg have been used in traditional oriental medicine as remedies for rheumatic arthralgia and scabies. In this study, the anti-fungal, anti-oxidant, and anti-inflammatory activities of a supercritical extract of Rosa multiflora root were investigated in vitro. To investigate the anti-oxidant and anti-inflammatory effects of the supercritical extract, 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) radical scavenging activity, and the inhibition of nitric oxide production in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells were examined, respectively. In addition, the anti-fungal activities of the extract were assessed. The results showed a concentration-dependent, increase in ABTS radical scavenging activity. The supercritical fluid extracts of Rosa multiflora root exhibited low toxicity to RAW 264.7 cells at 100 μg/mL the highest concentration tested. Cells stimulated with LPS produced more nitric oxide than normal control cells; however, cells treated with the supercritical fluid extract decreased this production in a concentration-dependent manner. Finally, the supercritical fluid extracts showed significant anti-fungal activity. These results suggest that extracts of the roots of Rosa multiflora might be used to develop potent anti-fungal, anti-oxidant, and anti-inflammatory agents, and may be useful as ingredients for related new functional cosmetic materials.
14.
2018.04
서비스 종료(열람 제한)
This study investigated the prevalence of total aerobic bacteria, coliform and food poisoning (Bacillus cereus) bacteria in commercial Jeotgal for the evaluation of microbiological safety. The mean mass of total aerobic bacteria was 4.8±1.4 log CFU/g in Jeotgal. Coliform was detected in 17 (48.6%) of 35 seasoned Jeotgal; 14 (42.4%) of 33 low salted Jeotgal compared with three (16.7%) of 18 general salted Jeotgal; and in three (37.5%) of eight HACCP certificated Jeotgal compared with 14 (32.6%) of 43 non-HACCP certificated Jeotgal. Bacillus cereus was detected in two (12.5%) of 16 non-seasoned Jeotgal compared with 20 (57.1%) of 35 seasoned Jeotgal; in 19 (57.6%) of 33 low salted Jeotgal compared with three (16.7%) of 18 general salted Jeotgal, and in four (50.0%) of eight HACCP certificated Jeotgal compared with 18 (41.9%) of 43 non-HACCP certificated Jeotgal. Overall, our results showed that coliform and B. cereus contamination was highest in the seasoned and low salted Jeotgal. It is necessary to improve the microbiological safety low salted and seasoned Jeotgal. The HACCP system in Jeotgal is reconfirmed for the enhancement of microbiological safety.
15.
2018.04
서비스 종료(열람 제한)
Nguyen Bao Hung, Bohyun Yun, Won-Il Kim, Gyusuck Jung, Theresa Lee, Eunjung Roh, Hyun Ju Kim, Seungdon Lee, Se-Ri Kim
The purpose of this study was to investigate the main source of contamination of dried red pepper by assessing microbial loads on red peppers, washing water, washing machines, harvesting containers, and worker gloves that had come in contact with the dried red pepper. To estimate microbial loads, indicator bacteria (total bacteria, coliform bacteria and Escherichia coli) and pathogenic bacteria (E. coli O157:H7, Salmonella spp., Listeria monocytogenes, and Clostridium perfringens) were enumerated. The results showed that the numbers of indicator bacteria increased significantly after washing red peppers compared with that before washing (p<0.05). Moreover, E. coli and Listeria spp. were recovered from the red peppers after washing and from the ground water used in the washing process. The number of indicator bacteria on red peppers dried in the green house was lower than that on red peppers dried in a dry oven (p<0.05). However, E. coli O157:H7, Salmonella spp., L. monocytogenes, and C. perfringens were not detected. These results suggested that a disinfection technique may be needed during the washing step in order to prevent potential contamination. In addition, hygienic practices during the drying step using the dry oven, such as establishment of an optimal temperature, should be developed to enhance the safety of dried red pepper.
