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Journal of the Korean Society of Food Science and Nutrition
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Journal DOI :
The Korean Society of Food Science and Nutrition
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Volume & Issues
Volume 37, Issue 12 - Dec 2008
Volume 37, Issue 11 - Nov 2008
Volume 37, Issue 10 - Oct 2008
Volume 37, Issue 9 - Sep 2008
Volume 37, Issue 8 - Aug 2008
Volume 37, Issue 7 - Jul 2008
Volume 37, Issue 6 - Jun 2008
Volume 37, Issue 5 - May 2008
Volume 37, Issue 4 - Apr 2008
Volume 37, Issue 3 - Mar 2008
Volume 37, Issue 2 - Feb 2008
Volume 37, Issue 1 - Jan 2008
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Radical Scavenging Effects and Physicochemical Properties of Seolitae Chungkukjang Added with Green Tea
Park, Hyun-Young ; Cho, Eun-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 401~404
DOI : 10.3746/jkfn.2008.37.4.401
Seolitae Chungkukjang added with different ratios of green tea was prepared to increase the antioxidative activity of Chungkukjang. The physicochemical properties and the radical scavenging effect under in vitro were evaluated. The addition of green tea to Seolitae Chungkukjang (SC) revealed lower pH, green color and decrease in levels of NH3-N. Among the Chungkukjang group with Seolitae or green tea, SC with green tea 5.0% (SCG 5.0) showed the strongest scavenging activity against 1,1-diphenyl-2-picrylhydrazyl with
/mL. In addition, SCG 5.0 exerted the most effective
scavenging activity. Moreover, SCG 5.0 showed the similar sensory preference to control soybean Chungkukjang. The present study suggests that SC exerts radical scavenging effect, and that the addition of green tea to SC leads to the increase in the antioxidative effect of Chunkukjang.
Antioxidant Activity and Inhibition Activity against α-Amylase and α-Glucosidase of Viola mandshurica Extracts
Lee, Bo-Bae ; Park, Soon-Rye ; Han, Chang-Suk ; Han, Dong-Youl ; Park, Eun-Ju ; Park, Hae-Ryong ; Lee, Seung-Cheol ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 405~409
DOI : 10.3746/jkfn.2008.37.4.405
This study was performed to investigate the physiological activities of Viola mandshurica. Antioxidant activity was evaluated by measuring total phenolic contents, reducing power, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, 2,2'-azino-di-2-ethyl-benzthiazoline sulphonate (ABTS) radical scavenging activity while anti-diabetic activity was measured by inhibition activities on
-glucosidase. V. mandshurica extracts were prepared by extracting with four different solvents (methanol, ethanol, acetone, and water). The methanol extract showed the highest total phenol content (34.49 mg/g gallic acid equivalents) among the extracts. The water extract showed the highest reducing power (0.454) at the concentration of
/mL. The acetone extract showed the most potent radical scavenging activity. DPPH and ABTS radical scavenging activity of the acetone extract at the concentration of
/mL were 21.13% and 43.53%, respectively. The inhibitory activity of acetone extracts against
-glucosidase showed more than 100% at the concentration of
/mL. The results indicate that V. mandshurica might have potential antioxidant and anti-diabetic activities.
Antimutagenic and Cytotoxic Effects of Kochujang Extracts Added Deep Sea Water Salt and Sea Tangle
Ham, Seung-Shi ; Choi, Hyun-Jin ; Kim, Soo-Hyun ; Oh, Hyun-Taek ; Chung, Mi-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 410~415
DOI : 10.3746/jkfn.2008.37.4.410
This study was performed to observe the antimutagenic and cytotoxic activities of methanol extract of kochujang added with sea tangle and deep sea water salts (SDK) and kochujang added with sea tangle (SK) using the Ames test and SRB assay, respectively. The direct antimutagenic effect of SDK and SK methanol extracts were examined by Ames test using Salmonella Typhimurium TA98 and TA100. In the Ames test, methanol extract of SDK and SK alone did not exhibit mutagenicity and most of the samples showed high antimutagenic effects against mutation induced by N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) and 4-nitroquinoline-1-oxide (4NQO). Methanol extract of SDK (
/plate) showed approximately 71.4% inhibitory effect on the mutagenesis induced by 4NQO against TA98 strain; whereas 56.1% and 83.6% inhibitions were observed on the mutagenensis induced by 4NQO and MNNG against TA100 strain. The cytotoxic effects of SDK and SK increased with increasing sample concentration against human cervical adenocarcinoma (HeLa), human hepatocellular carcinoma (Hep3B), human breast adenocarcinoma (MCF-7), human stomach adenocarcinoma (AGS), and human lung carcinoma (A549). The SDK at the concentration of 1 mg/ml showed cytotoxicities of 61.5%, 61.3%, 51.4%, 57.9% and 77.7% against HeLa, Hep3B, MCF-7, AGS and A549, respectively. In contrast 1 mg/ml treatment of SDK and SK methanol extract had only
cytotoxicity on human transformed primary embryonal kidney cell (293).
Antimutagenicity and Cytotoxic Effects of Methanol Extract from Deep Sea Water Salt and Sea Tangle Added Soybean Paste (Doenjang)
Ham, Seung-Shi ; Kim, Soo-Hyun ; Yoo, Su-Jong ; Oh, Hyun-Taek ; Choi, Hyun-Jin ; Chung, Mi-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 416~421
DOI : 10.3746/jkfn.2008.37.4.416
This study was performed to determine the antimutagenic and anticytotoxic effects of soybean paste (doenjang) added deep sea water salt and see tangle in Salmonella Typhimurium TA98, TA100 and human cancer cell lines. In the Ames test, methanol extract of doenjang did not exhibit any mutagenicity but showed substantial inhibitory effects against mutation induced by N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) and 4-nitroquinoline-1-oxide (4NQO). The methanol extracts of doenjang (
/plate) added deep sea salt and see tangle (doenjang C) showed approximately 89.1% and 70% inhibitory effect on the mutagenesis induced by MNNG and 4NQO against TA100 strain, whereas 84.4% inhibitions were observed on the mutagenesis induced by 4NQO against TA98 strain. The cytotoxic effects of doenjang methanol extracts against the cell lines with human cervical adenocarcinoma (HeLa), human hepatocellular carcinoma (Hep3B), human gastric carcinoma (AGS), human lung carcinoma (A549) and human breast adenocarcinoma (MCF-7) were inhibited with the increase of the extract concentration. The treatment of 1.0 mg/mL doenjang C of methanol extracts showed strong cytotoxicities of 71%, 74.4%, 66.2%, 77.3%, and 71.2% against HeLa, Hep3B, AGS, A549, and MCF-7, respectively. In contrast 1 mg/mL treatment of doenjang C methanol extracts had only
cytotoxicity on normal human embryonal kidney cell (293). Doenjang methanol extract inhibited significantly the tumor growth in mice injected sarcoma-180 cells. Especially, doenjang C methanol extract showed an inhibition of tumor cell activity of 33% by the administration of 25 mg/kg methanol extracts.
Effect of Plum Wine on the Lipid Metabolism and Lipid Peroxidation of Rats
Yoon, Ok-Hyun ; Kang, Byung-Tae ; Lee, Jae-Woo ; Kim, Kwang-Ok ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 422~427
DOI : 10.3746/jkfn.2008.37.4.422
The effect of plum wine on lipid metabolism and lipid peroxidation in rats with chronic ethanol consumption was evaluated. Sprague-Dawley rats were randomly divided into the following 4 groups; water (NC), alcohol control (AC), low concentration plum wine (LP) and plum wine (P). The alcohol content of experimental drinking water of AC, LP and P were 6%, 6% and 12%, respectively. Animals were fed AIN-76 diet and experimental drinking water for 4 weeks. LP group showed significantly decreased liver weight per 100 g body weight, the levels of total cholesterol and atherogenic index in plasma whereas the ratio of HDL-cholesterol to total cholesterol was significantly increased in comparison to that of AC group. LP and P groups showed significantly decreased total lipid, total cholesterol in liver tissue, AST and ALT activities of plasma as compared with that of AC group. LP and P groups showed a significant decrease in the level of plasma lipid peroxidation products and LP group showed a significant decrease in the level of liver lipid peroxidation products as compared with that of AC group. These results suggest that supplementation of low concentration plum wine may exert more beneficial effects than pure alcohol beverage on lipid metabolism and lipid peroxidation products in chronically alcohol-treated animals by improving lipid profiles in plasma and liver tissues and decreasing plasma and hepatic lipid peroxidation product.
Effects of Whey Protein Hydrolysates on Lipid Profiles and Appetite-Related Hormones in Rats Fed High Fat Diet
Park, Jung-Yoon ; Park, Mi-Na ; Choi, You-Young ; Yun, Sung-Seob ; Chun, Ho-Nam ; Lee, Yeon-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 428~436
DOI : 10.3746/jkfn.2008.37.4.428
This study was carried out to compare the effects of whey protein concentrate, its hydrolysates and macropeptide fractions obtained from papain treatment of whey protein on lipid levels and appetite-related hormones in obesity model rats induced by high fat diet. Four week-old male Sprague-Dawley rats were fed high fat (18% w/w) and low protein (10% w/w) diet for 4 weeks and then divided into four groups (n=8/group). Rats were fed high fat diets containing various nitrogen sources; 10% whey protein concentrate (10WPC), 25% whey protein concentrate (25WPC), 25% whey protein hydrolysates (25WH), and 25% whey macropeptide fractions (25WP, MW
10,000), respectively for 6 weeks. There were no significant differences in body weight gain and food intake among groups. A significant decrease of total lipid, triglyceride in serum was observed in 25WH and 25WP groups. Total lipid and triglyceride contents of the liver were significantly decreased in 25WPC, 25WH and 25WP groups compared with 10WPC group. However, in the liver, there were no differences in the contents of total lipid and triglyceride among 25WPC, 25WH and 25WP groups. The daily amounts of feces were significantly increased in 25WH and 25WP groups and the excretion of total lipid and triglyceride were significantly increased in 25WH group. Serum glucose and insulin concentration were significantly decreased in 25WH group. The concentration of serum ghrelin was significantly decreased in the 25WPC, 25WH and 25WP groups compared with 10WPC group. However, there was no significant difference in the concentration of serum leptin among groups. These results suggest that whey protein hydrolysates and macropeptide fractions may show beneficial effects on the lipid profile in serum and liver, appetite regulation and insulin resistance in obesity model rats induced by high fat diet.
Effect of Ginseng and Herbal Plant Mixtures on Anti-Obesity in Obese SD Rat Induced by High Fat Diet
Lee, Seong-Kye ; So, Seung-Ho ; Hwang, Eui-Il ; Koo, Bon-Suk ; Han, Gyeong-Ho ; Ko, Sang-Beom ; Kim, Na-Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 437~444
DOI : 10.3746/jkfn.2008.37.4.437
Anti-obesity effects of ginseng and herbal plant mixtures were investigated to develop natural materials for anti-obesity. After inducing obesity with high fat diet for 8 weeks in male SD rats, ginseng and herbal plant mixtures DM1 (ginseng, puer tea, opuntia) and DM2 (ginseng, puer tea) were administrated orally to rats for another 8 weeks. During administration, food efficacy ratio and body weight of rat were measured twice weekly. After administration, body weight, body fat contents, and serum lipid level were estimated for anti-obesity effect and hematological analysis blood level of ALP and ASP was checked for safety. Body weight in rats fed high fat diet was significantly increased. Body weight in obese rats induced by high fat diet was significantly decreased by DM1 and DM2 feedings. The amount of body fat (epididymal, perirenal and visceral fat, brown adipose tissue) was significantly reduced by DM1 and DM2 treatments. The amount of TG, the concentration of leptin in blood plasma, and the concentration of insulin in blood plasma were significantly diminished by DM1 and DM2. Lipid accumulation on liver was reduced in DM2. There were no side effects among all groups according to blood analysis, hematological findings, and body weight. The findings of this study suggest that DM1 and DM2 may be effective materials for anti-obesity through reducing plasma triglyceride and body fats, and also decreasing body weight without side effects.
Effects of Onion Kimchi Extract Supplementation on Blood Glucose and Serum Lipid Contents in Streptozotocin-induced Diabetic Rats
Yang, Ya-Ru ; Kim, Hag-Lyeol ; Park, Yang-Kyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 445~451
DOI : 10.3746/jkfn.2008.37.4.445
The purpose of this study was carried out to examine the effects of onion kimchi extract supplementation on blood glucose level and serum lipid components in streptozotocin (STZ)-induced diabetic rats for 4 weeks. STZ was administered as a single dose (50 mg/kg BW) to induce diabetes, and the diabetic rats were divided into eight groups (normal, diabetic control, and six treatment groups). The dose of onion kimchi extract 100 (OK-100), 200 (OK-200), and 400 (OK-400) mg/kg/day or quercetin as a main compound of onion 5 (Q-5), 10 (Q-10), and 20 (Q-20) mg/kg/day were orally administered daily to STZ-induced diabetic rats for 4 weeks after STZ injection. The diabetic control rats (465.6 mg/dL) showed significantly higher blood glucose level than the normal rats (76.3 mg/dL) after 4 weeks, but was significantly reduced with onion kimchi extract and quercetin supplementation (p<0.001). Changes in body weight, kidney weight and urine volume were not significantly different in diabetic control rats, and in onion kimchi extract and quercetin treated rats. The serum total cholesterol levels of control were significantly decreased in onion kimchi extract and quercetin supplementation groups, respectively (p<0.001). The blood urea nitrogen level and urinary protein excretion in diabetic rats were not significant different among the groups. These results suggest that onion kimchi extract supplementation in STZ-induced diabetic rats may be a very important factor for the reduction of blood glucose and serum cholesterol profiles.
Hypoglycemic Effect of Fermented Soybean Culture Mixed with Mulberry Leaves on Neonatal Streptozotocin-Induced Diabetic Rats
Hwang, Kyo-Yeol ; Kim, Young-Hoon ; Cho, Yong-Seok ; Park, Young-Shik ; Lee, Jae-Yeon ; Kang, Kyung-Don ; Kim, Keun ; Joo, Dong-Kwan ; Ahn, Duk-Kyun ; Seong, Su-Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 452~458
DOI : 10.3746/jkfn.2008.37.4.452
The effect of fermented soybean culture of Bacillus subtilis MORI mixed with mulberry leaves on the lowering the levels of blood glucose and cholesterol was examined using neonatal streptozotocin-induced diabetic (n-STZ) rats. B. subtilis MORI produces 1-deoxynojirimycin (DNJ), an
-glucosidase inhibitor. The content of DNJ of soybean fermented culture mixed with mulberry was higher (4.1
0.0 mg/g dry base) than that (1.5
0.0 mg/g) of mulberry. The concentration of 50% inhibition (IC50) against rat intestinal
-glucosidase of soybean fermented culture mixed with mulberry was
/mL and that of mulberry was
/mL. Experimental groups of diabetic rats were randomly assigned to normal control group (NC group), diabetic control group (DC group) and three diabetic groups fed with DNJ food product. One of the three diabetic groups was M group (60 mg DNJ food product/kg) (DNJ food product containing 30% mulberry) and the other two were MM-60 group (60 mg/kg) and MM-120 group (120 mg/kg) (DNJ-fortified food product containing 30% fermented soybean culture mixed with mulberry leaves). The glucose in serum was significantly decreased in the MM-60 and MM-120 groups fed with DNJ-fortified food product for 4 weeks, compared with DC group. Total cholesterol and triglyceride in serum were also lower in MM-60 and MM-120 groups than the DC group. These results support that the fermented soybean culture of B. subtilis MORI mixed with mulberry leaves improved the metabolism of blood glucose and lipid in the n-STZ rat model.
Effects of Milk with Boiled-Dried Large Anchovy, Calcium-Fortifying Materials and Fortified-Calcium Milk on Calcium Absorption Rate and Bone Metabolism in Rats
Jo, Jin-Ho ; Kim, Byung-Gi ; Han, Chan-Kyu ; Jung, Eun-Bong ; Cho, Seung-Mock ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 459~464
DOI : 10.3746/jkfn.2008.37.4.459
This study was performed to investigate the effect of calcium-rich large anchovy on calcium metabolism in rats for 5 weeks. Experimental animals were randomly assigned to 5 treatments with 14 heads of Spraque Dawley male rats in each group. The experimental diets were as follows; market milk group (M) as control, market milk+calcium-rich large anchovy group (MA), market milk＋calcium carbonate group (MC), market milk+calcium lactate group (ML), and enriched-calcium market milk group (M2), which were formulated with commercially semi-purified rat chow (AIN-diet) to maintain the same level of calcium (1%) in all groups. Femur lengths of M and M2 groups were significantly higher than other groups. Bone mineral density (BMD) and bone mineral content (BMC) and calcium content of femur were the highest in MA group than other groups. In vitro and in vivo calcium absorption rates were high in MA group (7.30% vs 27.50%) compared with those of the other groups. Serum total-cholesterol and HDL-cholesterol levels were significantly different between M group and MA group (p<0.05). Creatinine levels were significantly higher in M, MA and MC groups than in M2 group (p<0.05). Serum calcium, osteocalcin and ALPase activities were higher in calcium-rich large anchovy (MA) group among the treatments, but there was no significant difference. SGOT activity was significantly lower in M2 group than those of M, MA and MC groups (p<0.05). These results may indicate that the calcium-rich large anchovy has enforced the BMD, BMC and calcium absorption rates of in vitro and in vivo compared with the other groups and might be a calcium-enriched food with large anchovy.
Physicochemical Characteristics of Black Garlic (Allium sativum L.)
Choi, Duk-Ju ; Lee, Soo-Jung ; Kang, Min-Jung ; Cho, Hee-Sook ; Sung, Nak-Ju ; Shin, Jung-Hye ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 465~471
DOI : 10.3746/jkfn.2008.37.4.465
Physicochemical characteristics of black garlic were analyzed. Colorimetry measurement showed that the black garlic, compared with fresh and steamed garlics, was the highest in a value and the lowest in L and b values. Crude lipid, crude protein, and total sugars were the highest in black garlic, which was followed by steamed and fresh garlic. On the other hand, moisture content was the lowest in the black garlic and the highest in the fresh garlic. The pH of garlics was ca. 6.8, 6.5, and 4.4 in fresh, steamed, and black garlic, respectively, which indicated that garlics tended to be acidified with the thermal processing. Total pyruvate and total thiosulfinates were the lowest in steamed garlic (
/g and 0.07 OD/g for each) and the highest in black garlic (
/g and 0.77 OD/g). Arabinose and galactose were detected only in black garlic and their contents were 1.6 and 13 mg/100 g, respectively. Free sugars such as glucose, sucrose and fructose were the highest in the order of fresh, steamed, and black garlic. Potassium was a predominant mineral in all garlics, constituting 76% of total minerals. Glutamic acid, arginine, and aspartic acid were the major composition amino acids in all garlics, regardless of processing conditions. 15 kinds of free amino acids were detected in fresh and steamed garlic, while five more free amino acids, O-phosphoethanolamine, and urea were additionally detected in black garlic.
Study on the Characteristics of DNA Comet Assay for Irradiated Vegetables and Grains
Seo, Jung-Eun ; Oh, Se-Wook ; Kim, Yun-Ji ; Lee, Nam-Hyouck ; Hong, Sang-Pill ; Kim, Young-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 472~476
DOI : 10.3746/jkfn.2008.37.4.472
The possibility of DNA comet assay as a rapid method for screening the irradiated vegetables and grains was evaluated. Vegetables (spring onion, garlic, and tomato) irradiated at
kGy and grains (rice flour and black soybean) irradiated at
kGy were used as samples. Optimum DNA comet assay conditions, such as elution, sedimentation of suspension, and lysis time of cell, were established. The optimum conditions for vegetables were 10 min for the elution time, 0 min for the sedimentation time, and 5 min for the lysis time. The optimum conditions for grains were 15 min for the elution time, 60 min for the sedimentation time, and 30 min for the lysis time. For the food application of DNA comet assay, it was possible to screen various food samples irradiated at the following doses: spring onion at 2 kGy, garlic at 3 kGy, tomato at 1 kGy, rice flour at 9 kGy, and black soybean at 3 kGy. Each sample showed different forms and sizes in DNA comet. Therefore, further studies on various methods using comet shape, concentration, or area in DNA comet assay are necessary.
Food Component Characteristics of Tang from Conger Eel By-products
Heu, Min-Soo ; Lee, Take-Sang ; Kim, Hye-Suk ; Jee, Seung-Joon ; Lee, Jae-Hyoung ; Kim, Hyung-Jun ; Yoon, Min-Seok ; Park, Shin-Ho ; Kim, Jin-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 477~484
DOI : 10.3746/jkfn.2008.37.4.477
For the effective use of the conger eel by-products, such as head and frame, Tang, which is the Korean-type soup, from conger eel by-products (TCEB) was developed and its food component characterization was compared with that of commercial Chueotang, loach Tang. According to the results of viable cells and coliform group of TCEB heated at
for various times, the reasonable
value was 8 min. The proximate composition of TCEB was 90.7% for the moisture, 4.8% for the protein, 2.6% for the lipid, and 1.5% for the ash. The extractive-nitrogen content of TCEB was 243.1 mg/100 g, which was higher than that of commercial Chueotang, 208.0 mg/100 g. The total amino acid content of TCEB was 4,310 mg/100 g and its major amino acids were glutamic acid (637.3 mg/100 g, 14.8%), glycine (409.1 mg/100 g, 9.5%) and alanine (404.4 mg/100 g, 9.3%). TCEB was not felt in the sensual fish odor and its sensual taste was good. The health functional properties for health of TCEB were 1.29 as a PF (protection factor) for antioxidative activity and 39.4% for angiotensin Ⅰ converting enzyme (ACE) inhibiting activity.
Quality Characteristics of Fried Fish Paste of Alaska Pollack Meat Paste Added with Propolis
Kim, Gwang-Woo ; Kim, Ga-Hyeon ; Kim, Jeong-Sik ; An, Hyo-Yeong ; Hu, Gil-Won ; Park, In-Suk ; Kim, Ok-Seon ; Cho, Soon-Yeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 485~489
DOI : 10.3746/jkfn.2008.37.4.485
In this study, the fried fish paste was prepared from Alaska pollack meat paste added with propolis. The quality characteristics were analyzed by peroxide value, gel strength, color, viable cell count and sensory evaluation. The fried fish paste product had lower peroxide value and viable cell count after frying compared to the one without propolis. The antioxidant and antispoiling ability of propolis in fried fish paste increased with content of propolis. Gel strength increased with increasing addition of propolis. L-value decreased but a-value and b-value increased with the addition of propolis. In sensory evaluation, 0.17% propolis had the best score in overall acceptability. These results indicate that the fish paste could be prepared by adding the propolis for high quality and functionality. Consequently, propolis can be applied as a food preservative or additive.
Effect of Extracts from Sargassum siliquastrum on Shelf-life and Quality of Bread
Lee, So-Young ; Kim, Koth-Bong-Woo-Ri ; Song, Eu-Jin ; Kim, Jin-Hee ; Kim, Ah-Ram ; Kim, Mi-Jung ; Moon, Ji-Hea ; Kang, Hee-Moon ; Lee, Ho-Dong ; Hong, Yong-Ki ; Ahn, Dong-Hyun ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 490~496
DOI : 10.3746/jkfn.2008.37.4.490
The purpose of this study was to examine the qualities of breads added with 0.01%, 0.1% and 1% of Sargassum siliquastrum extracts (SSE). The result of total microbial count showed that breads with SSE were reduced with increasing storing time, especially bread with 1% SSE was reduced about 2 log cycle as compared to that of control. The moisture content of the bread added SSE and non-added bread were not significantly different during the early storage period, but after 9 days of storage, the moisture content of control was 13% decreased while that of the SSE added bread was decreased by only
. In the color, lightness and yellowness of bread diminished with increasing amounts of SSE in bread while conversely, redness increased. In sensory evaluation, bread containing 0.01% and 0.1% SSE were preferred than the control over total preference, while bread containing 1% SSE showed the lowest preference. These results suggest that the addition of 0.1% SSE in bread had a good effect on improving the preservation and development of quality.
Formulation Optimization of Salad Dressing Added with Bokbunja (Rubus coreanum Miquel) Juice
Jung, Su-Ji ; Kim, Na-Young ; Jang, Myung-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 497~504
DOI : 10.3746/jkfn.2008.37.4.497
This study was conducted for the optimization of ingredients in salad dressing using Bokbunja (Rubus coreanum Miquel) juice. The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4 replicates for three independent variables (Bokbunja juice
). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attribute of final mixture product. By the use of F-test, viscosity, color values (L, a, and b), emulsion stability and sensory characteristics (color) were expressed by a linear model, while the color values (L) and sensory characteristics (smell, taste, and overall acceptance) were by a quadratic model. The optimum formulations by numerical and graphical method were analogous: Bokbunja juice, oil and vinegar of 36.02%, 26.48%, and 12.00% by numerical method, respectively; those of 36.00%, 26.44%, and 12.06% by graphical method, respectively.
Optimum Formulation of Kochujang Seasoning Sauce with the Addition of Fruit and Vegetable Extract for Pork Bulgogi
Oh, Hyun-Ju ; Kim, Chang-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 505~511
DOI : 10.3746/jkfn.2008.37.4.505
This study was carried out to investigate the antioxidative effect of Kochujang seasoning sauce with the addition of fruit and vegetable extract (FVE) for pork Bulgogi, as well as to establish the optimum mixture ratio of ingredients using mixture experimental design (MED). During 5 months of storage at
, the thiobarbituric acid (TBA) values of the seasoned pork containing soy sauce (control), Kochujang added group (KG) and Kochujang and FVE added group (KFVEG) were remarkably lower than that of unseasoned pork. Among the seasoned porks, the antioxidative effect of KG was much higher than the control. Moreover, TBA values of KFVEG were significantly lower than those of KG. Therefore, the lipid oxidation stability of seasoned pork Bulgogi was improved by the addition of Kochujang, red pepper powder and FVE into the seasoning sauce. When Kochujang was used in seasoning sauce, the preference scores of pork Bulgogi increased with the increasing amount of red pepper powder and FVE. The optimum mixture ratios of seasoning sauce for pork Bulgogi established by the MED were Kochujang 0.04, red pepper powder 0.20, FVE 0.39 and water 0.37.
Optimizing the Hot-water Extraction Conditions for Acanthopanacis cortex Using Response Surface Methodology
Kim, In-Ho ; Kim, Seong-Ho ; Kwon, Joong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 512~520
DOI : 10.3746/jkfn.2008.37.4.512
In order to examine the effective components and antioxidative characteristics of Acanthopanacis cortex, response surface methodology was used to optimize the hot water extraction process by analyzing and monitoring the extraction condition characteristics. The total extraction yield was optimized using the extraction temperature of
, extraction time of 3.59 hr and 18.37 mL/g as the amount of solvent per sample. For the effective component of eleutheroside E, the optimal extraction temperature, time and amount of solvent per sample were
, 3.56 hr, and 19.06 mL/g, respectively; also, for total phenolics, the optimal conditions were
, 4.33 hr, and 21.12 mL/g, respectively. Regression equations were deduced for each variable and then eleutheroside E, chlorogenic acid, and antioxidative characteristics were superimposed with the optimal conditions to obtain values for each extraction process factor. The predicted results were
, respectively. The estimated values for the optimal extraction conditions of Acanthopanacis cortex's effective components and antioxidative characteristics were similar to the experimental results.
Fermentation Characteristics of Yakju Added with Acanthopanacis cortex Extract
Kim, In-Ho ; Kim, Seong-Ho ; Kwon, Joong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 521~527
DOI : 10.3746/jkfn.2008.37.4.521
Acanthopanacis cortex extracts added Yakju was manufactured and then fermentation and quality characteristics of Yakju were examined. Acanthopanacis cortex extracts added Yakju showed totally similar characteristics with the non-extract added Yakju of control groups. The pH showed almost no change to pH 4.0 after 6 days of fermentation and it was decreased only once in only fermentation time of 3 days. The acidity of Acanthopanacis cortex extracts added group showed no difference to the control group. The sugar obrix and reducing sugar content showed decrease in all two groups in the initial fermentation stage; however, it showed slow decrease as the late fermentation stage. The Acanthopanacis cortex extracts added Yakju showed less alcohol content than the control group in the initial fermentation stage. However, after 6 days of fermentation, the Acanthopanacis cortex extracts added Yakju showed more alcohol contents and constant increase till the final fermentation day. The pH, acidity, reducing sugar and alcohol content showed rapid changes between fermentation days 0 through 3. Therefore, it means that the Acanthopanacis cortex extracts added Yakju fermentation actively takes place between the days 0 through 3. Organic acids detected in Yakju were acetic, lactic, oxalic, malic and succinic acids. The acetic acid was the highest among the total acid contents. Eleutheroside E and chlorogenic acid, known as the effective components of Acanthopanacis cortex, showed stable status without changes in component content till stage two fermentation. The contents of eleutheroside E and chlorogenic acid were
on the final fermentation day, respectively. The fusel oil was slightly detected in both groups with values of
in n-propyl alcohol, isobutyl alcohol and isoamyl alcohol content. The Acanthopanacis cortex extracts added group was similar to the control group in the overall sensory test.
A Survey of Staphylococcus aureus Contamination and Antibiotic Susceptibility in Retail Meat
Yang, Jung-Im ; Lee, Sun-Min ; Lee, Gil ; Lee, Hwan-Ju ; Kim, Min-Kyu ; Jeong, Eun-Jeong ; Cha, Yong-Jun ;
Journal of the Korean Society of Food Science and Nutrition, volume 37, issue 4, 2008, Pages 528~533
DOI : 10.3746/jkfn.2008.37.4.528
Staphylococcus aureus is a pathogene of major concern in livestock products. This study was conducted to test imported and domestic meat sold by retail stores for the presence S. aureus. In addition, the antibiotic susceptibility of any S. aureus found was also evaluated. The overall isolation rate of S. aureus was 20.2% (13.9% in pork and 33.8% in beef) in retail meats. The percentage of imported meats found to contain S. aureus (33.3% in pork and 40.4% in beef) was higher than that of domestic meat (13.0% in pork and 14.7% in beef). In addition, the detection rate of S. aureus was higher in raw material meat than in ready to cook packaged meat. When the antibiotic susceptibility of S. aureus isolated from the meat products was evaluated, ampicillin was found to be the highest (76.5%), followed by penicillin (75.3%), tetracycline (27.1%) and erythromycin (21.2%). Penicillin and tetracycline resistant were detected in 55.6% and 13.3% of the beef isolates, respectively, and 97.5% and 42.5% of the pork isolates, respectively. The tetracycline and erythromycin resistant plasmids of the isolated strain were transferred into S. aureus DPRMM2429 by the filter mating method and the frequencies of transfer was found to be