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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Volume & Issues
Volume 16, Issue 6 - Dec 2009
Volume 16, Issue 5 - Oct 2009
Volume 16, Issue 4 - Aug 2009
Volume 16, Issue 3 - Jun 2009
Volume 16, Issue 2 - Apr 2009
Volume 16, Issue 1 - Feb 2009
Selecting the target year
Prolongation of Cherry Tomato Shelf-life Using Perforated Film Packaging
Choi, Won-Seok ; Hwang, Kwon-Tack ; Kim, Ki-Myong ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 139~146
Whole and stem-off cherry tomatoes were packaged using perforated films(LF05, LF10, LF20, and LF40). Gas composition(ethylene,
), firmness(compression and penetration force), color, brix degree, acidity, and total microbial counts were assessed during storage at
and 85% relative humidity. Gas composition varied with film gas permeability, indicating that modified atmospheric(MA) conditions were achieved. Firmness fell during storage; samples packed using LF05 showed the lowest firmness, corresponding to low gas transmission conditions. L(lightness) and a(redness) values respectively decreased and rose slightly with increasing storage time, but the b(yellowness) values fell notably. Film permeability significantly affected acidity and soluble solid levels. When LF40 packaging was used, acidity and brix scale changes were similar to those seen after PET container packaging. Total microbial counts increased with time after packaging in most films, and pretreatment differences were not significant. Microflora varied between stem on/off tomatoes. Skin wrinkling and juice appearance were common in tomatoes stored in PET containers and LF films of low gas permeabilities(LF05, LF10, and LF20). White molds were partially found on stem-on tomatoes stored using packaging systems. When film packagings were compared, LF40 was optimal, permitting minimal pretreatment yet offering maximal sanitation.
Effect of Packaging Materials on the Quality of Radish Sprout during Storage
Lee, Hyeon-Jeong ; Jang, Ji-Hyun ; Kwon, Joong-Ho ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 147~154
Radish sprout was packaged with different materials. PO and PC are both hard case PET(polyethylenterephthalate) and has 6 holes and no holes, respectively. LO, LM and LH are anti-fogging OPP(oriented polypropylene) film which have different oxygen transmission rates. The oxygen concentration and weight loss rate in PO packaged were higher than any other packages. The soluble solid contents of radish sprouts packaged with PO showed much increased during storage. The pH increased during storage but pH of the samples packaged with high oxygen transmission rate was relatively low. Radish sprouts in LO had lower b value as compared to other samples. The result of
value was generally high during storage period, especially at 7 days storage. The contents of total polyphenolic compounds and free radical scavenging activity of radish sprout packaged with PC and LO were high. Total aerobic bacteria of sprouts in PC and LO was much higher than others. The result of organoleptic qualities showed that the radish sprouts packaged with LM had a good score in terms of overall acceptability until 7 days storage.
Effect of Rosemary Powder on the Physicochemical Characteristics of Sponge Cake during Storage
Kang, Byung-Sun ; Moon, Sung-Won ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 155~159
Physicochemical properties of sponge cakes prepared using various amounts of rosemary powder were evaluated. Rosemary powder was used at 0, 0.1, 0.3, 0.5, and 0.7%(w/w). The second-stage specific densities of batter increased from 0.49 to 0.54 as the amount of rosemary powder rose from 0% to 0.7%(w/w). All specific densities were within the normal range. The pH of sponge cake batters increased as rosemary powder proportion rose, with statistical significance(p<0.05). The moisture contents of cake showed no difference on the first day but significantly decreased to 38.5-39.7% after 3 days. The acid values and peroxide values fell as the proportion of rosemary powder increased. With rising rosemary powder level, antioxidative capacity increased but physiological properties were not affected in the range of rosemary powder concentrations used in this study.
Microbiological and Sensory Qualities of Musaengchae(Radish Salad) with Gamma-irradiated Red Pepper Powder added Prior to Storage
Kim, Sun-Im ; Park, Jae-Nam ; Cho, Won-Jun ; Song, Beom-Seok ; Kim, Jae-Hun ; Byun, Myung-Woo ; Sohn, Hee-Sook ; Lee, Ju-Woon ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 160~165
Microbiological and sensory qualities of Musaengchae prepared with gamma-irradiated red pepper powder were investigated during storage at
. Total aerobic bacteria in non-irradiated raw materials prior to Musangchae preparation were 6.71 log CFU/g in red pepper powder, 3.39 log CFU/g in radish, 2.21 log CFU/g in scallion, and 2.10 log CFU/g in garlic, respectively. Coliforms(2.15 log CFU/g) were detected only in red pepper powder, and not in Musangchae to which gamma-irradiated red pepper powder. None of pH, Hunter's color value, or sensory properties were significantly affected by addition of irradiated red pepper powder. These results suggest that addition of such powder, after irradiation with less then 10 kGy, could improve Musangchae microbiological safety without changing the sensory or physical qualities.
Effects of Vacuum Precooling on Shelf Life of Pleurotus eryngii during PE Packaging Storage
Beik, Kyung-Yean ; Lee, Ye-Kyung ; Kim, Jae-Won ; Park, In-Sik ; Kim, Soon-Dong ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 166~171
The effects of vacuum precooling(VP) on the shelf-life of polyethylene film(PE) packaged King oyster mushrooms(Pleurotus eryngii) during storage at
were investigated. VP was conducted below
cold chamber of 40 minutes, and mushrooms were stored for 30 days in batches of 1kg. The weight loss of the VP-treated mushroom was slightly lower than that of control. The
concentrations of VP-treated mushroos, within 4 days of storage, were 2.44-14.50 %/kg-package/hr, thus higher than control values(2.01-8.19%/kg-package/hr).
generation of VP-treated mushrooms, again within 4 days of storage, was 0.47%/kg-package/hr, thus lower than that of controls(0.58%/kg-package/hr). The
ratio peaked on day 4 of storage in the control group, tbut no such peak was observed in VP-treated mushrooms. In the VP-treated fungi, lightness was higher, and redness and yellowness lower, than in controls, at all storage times.. In VP-treated mushrooms, strength, hardness and chewiness were significantly higher than in controls, but there were no significant differemces in springiness or cohesiveness. Softening and breakdown of under-cap wrinkles were observed in control mushrooms stored for 30 days, but occurred to a lesser extent in VP-treated fungi. Stipe reticulum tissue vessels in the 30 day-stored VP-treated mushrooms were relatively well-defined and clear, but were softer and diffuse in the control fungi. The results thus confirmed that VP after harvest enhanced mushroom shelf-life and PE packaging prolonged storage time. The data will have industrial applications.
Quality Characteristics of Red Ginseng Extracts Prepared Using Alkaline Water
Jang, Se-Young ; Im, Ga-Young ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 172~178
This study investigated the quality characteristics of red ginseng extracts prepared using alkaline water. The principal extract mineral was calcium, at 61.73-180.63 mg%, and alkalinity increased as the ionization minerals concentration rose. Alkaline red ginseng extracts(AKRGEs) 3, 6, and 9 were found to have pH values of 4.9-5.0, to be of 3.03-3.43 degrees of
, with soluble solid contents of 2.33-2.60%(w/v). Extract 3 was brown in color, thus similar to that of(conventional) red ginseng extract(RGE). The calcium contents and alkalinity levels of AKRGE 6 and AKRGE 9 were approximately 18-29-fold and 5-11-fold higher, respectively, than those of RGE and five commercial samples of red ginseng. AKRGEs showed lower crude saponin contents than did RGE, but ginsenoside contents did not differ significantly between RGE and AKRGEs. The DPPH-assayed free-radical and superoxide radical scavenging activities of AKRGEs were 12-13% and about 20%, respectively, thus similar to those of RGE. In sensory evaluation tests, AKRGE 3 and 6 were less bitter and better in overall quality than was RGE.
Effect of Packaging Methods on Enoki Mushroom Qualities
Shin, Se-Hee ; Jung, Joo-Yeoun ; Choi, Jeong-Hee ; Kim, Dong-Man ; Jeong, Moon-Cheol ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 179~185
To develop an Enoki mushroom packaging method, mushrooms were stored at
for 12 days after passive MAP packaging(PM), vacuum packaging(VM), and gas flushing packaging(AM), after investigation of film thickness influences on respiration rates and gas compositions(LDPE films 20, 40, and 60 m in thickness were tested). Enoki mushrooms had respiration rates of 26.4 mL
, 80.0 mL
, 130.9 mL
, and 130.9 mL
. A film thickness of 20 m was chosen for further tests to maintain the oxygen concentration above the minimum growth level; the thinnest film offered a higher gas transmittance rate than did the thicker films. No anaerobic respiration was evident over 12 days of storage using any packaging method, with the exception of VM. AM, using a high concentration of
, restricted respiration rate. Mushrooms packaged using the VM method showed the greatest weight loss and extent of discoloration among the packaging methods tested, followed by AM mushrooms using 50%
. Mushrooms packaged by the VM and PM methods developed a serious off-flavor after 2 days of storage, and a high stipe elongation rate after 5 days of storage, respectively. However, AM using 50%
of various gas ratios tested, allowed Enoki mushrooms to be maintained for up to 12 days without development of off-flavor, discoloration, or moldiness.
Microbiological and Physiological Qualities of Electron-beam and Gamma-ray Irradiated Sprout Seeds(Radish, Red cabbage) during Germination
Park, Ju-Hwan ; Kim, Gui-Ran ; Kwon, Joong-Ho ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 186~191
An electron beam or gamma-rays(0-5 kGy) were applied to two popular commercial sprout seeds, those of radish and red cabbage, and both physiological and microbiological qualities during germination were examined. Total bacterial counts of radish and red cabbage seeds were 5.02 and 2.86 log CFU/g, respectively, and were reduced by 2-3 logs after irradiation, but nonirradiated and irradiated samples showed similar microbial populations on day 5 after germination, although day 3 levels of irradiated samples were
lower. Coliforms were absent in both seed types. However, they were detected from the first day of germination, and rose to 4-5 log CFU/g on the fifth day. Coliforms were reduced by about 1-2 log CFU/g in 1 kGy-irradiated samples and were absent in the samples irradiated at 3 kGy. Irradiation at 1 and 3 kGy decreased germination by about 7% and 18%, respectively. Sprout yield and length were also significantly affected by irradiation, with no apparent difference between samples treated with the electron beam and gamma-rays.
Quality Characteristics of Chun-dubu(whole Soybean Curd) with Added Ginseng Powder
Lee, Hyun-Seok ; Kwon, Ki-Hyun ; Cha, Hwan-Soo ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 192~197
This study investigated the quality characteristics of Chun-dubu(whole soybean curd) to which ginseng powder was added. The overall composition of the material was moisture
, crude protein
, crude fat
, and crude ash
(all w/w). The total microorganism count was 3.57 log CFU/g, whereas that of control Chun-dubu was 4.82 log CFU/g after 15 days of storage at
. No coliforms were detected in Chun-dubu with added ginseng powder, whereas the control Chun-dubu coliform count was 3.52 log CFU/g after 15 days of storage at
. When textural properties were considered, all of hardness, springiness, and chewiness rose during storage at
. The sensory characteristics of Chun-dubu with added ginseng powder rated higher(from 5.80 to 6.10) than those of control Chun-dubu.
Microbiological, Physicochemical, and Sensory Characteristics of Myungran Jeotgal Treated by Electron Beam Irradiation
Jung, Samooel ; Choe, Jun-Ho ; Kim, Bin-Na ; Yun, Hye-Jeong ; Kim, Yun-Ji ; Jo, Cheorun ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 198~203
We examined the effects of electron-beam irradiation(0.5, 1, 2, or 5 kGy) on microbiological, physicochemical, and sensory quality characteristics of Myungran Jeotgal, Korean fermented seafood, during subsequent storage at
for 2 weeks. Viable counts of total aerobic bacteria, yeasts and molds, and total coliforms fell, after irradiation, to below detection limits(
). The pH of irradiated Myungran Jeotgal was maintained during storage but that of the non-irradiated control decreased. Sensory quality was not affected by electron-beam irradiation, except that color scores in samples irradiated with 2 and 5 kGy were lower than that of the control. Lipid oxidation tended to rise with increased irradiation dose and longer storage periods. The results suggest that electron-beam irradiation can be used to extend the shelf-life of Myungran Jeotgal without apparent quality attribute deterioration. However, means of preventing lipid oxidation resulting from electron-beam irradiation need consideration if irradiation is to find further applications in the food industry.
Analysis of Consumer Preferences with Regard to Sensory Quality Attributes of Korean Grapes
Chang, Min-Sun ; Cho, Sun-Duk ; Kim, Dong-Man ; Kim, Gun-Hee ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 204~210
This study investigated consumer grape recognition and preference, to improve grape quality. The questionnaire explored consumption frequency, purchasing locations, amounts purchased, general preferences, seedless/seeded preference, and external/internal quality factors. Answers to 519 questionnaires were analyzed both descriptively and quantitatively using SPSS for Windows(Version 14.0). The principal results were as follows: 46.1% of respondents purchased at wholemarket; 38.5% purchased 3-5 bunches at any one time; 76% preferred grapes to other fruits; and 49.8% purchased bigger(and not smaller) grapes. Most customers preferred seedless grapes. The most important external quality factor was bunch fullness and the most significant internal factor was sweetness.
Physical Detection Properties of Irradiated Wheat and Corn Treated with Different Radiation Sources
Kim, Gui-Ran ; Lee, Ju-Woon ; Kim, Jeong-Sook ; Kwon, Joong-Ho ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 211~216
This study determined the photostimulated luminescence(PSL), thermoluminescence(TL), and electron spin resonance(ESR) properties of wheat and corn irradiated with 0-10 kGy of gamma-ray or electron-beam. PSL values of both irradiated grains, regardless of radiation source, were 241-429 photons/sec in nonirradiated samples(negative values, defined as
photons/60 sec) and 5,528-40,870 photons/60 sec in irradiated ones(positive values, defined as
photons/sec), thereby distinguishing irradiated from nonirradiated samples. The TL glow curves(
) peaked at around
in nonirradiated samples, but at about
in irradiated samples, at high intensities, regardless of radiation source. The TL ratios(
) calculated to strengthen
data reliability were less than 0.03 for nonirradiated samples and over 0.20 for irradiated materials, in good agreement with threshold values for nonirradiated(
) and irradiated(
) samples. ESR analysis was not applicable in identification of irradiated wheat and corn. Electron-beam irradiation resulted in higher PSL and TL signals than did gamma-rays, at the same applied doses.
Physicochemical and Microbiological Properties of Korean Traditional Meju
Choi, Ki-Soon ; Lee, Ho-Joon ; Kwon, Dong-Jin ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 217~222
The objective of this study was to obtain basic data on Korean traditional meju collected in 17 regions of Korea, to define and control meju quality. The moisture, crude fat, crude protein, and amino nitrogen contents of meju were 9.83-36.24%(w/w), 17.46-28.74%(w/w), 42.00-45.54%(w/w), and 223.65-1137.68 mg%, respectively. Meju was the enzyme source which made the soy sauce and doenjang. The
-amylase, and protease levels were 130.32-1254.45, 30.07-167.88 and 72.53-340.04 units, respectively. Regional enzyme activities differed widely. Bacterial levels were
, and molds and yeasts were at
Effect of Chitosan-Ascorbate and Morea(roasted of oyster shell at
) on Growth of Contaminating Bacteria in Dombaeki(traditional shark dish) during Storage
Kim, Do-Kyun ; Lee, Ye-Kyung ; Kim, Young-Sook ; Park, Jin-Soo ; Kim, Soon-Dong ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 223~229
The effects of 0.01%(w/v) chitosan-ascorbate(CA) and 10 ppm morea on the number of total microbes, Escherichia coli levels, and growth of food poisoning bacteria in dombaeki during storage at
over 6 days were investigated. Total microbes in meat, cartilage, and skin of untreated samples increased by 4.24, 3.81, and 2.20 logs compared to the zero timepoint, respectively, but, in CA-treated samples, counts fell by 2.66, 2.37, and 1.24 logs. Total microbial levels in morea-treated meat, cartilage, and skin showed similar tendencies but the effects were slightly less than seen in CA-treated samples. E. coli numbers in CA-treated meat, cartilage, and skin stored for 6 days decreased by 1.69, 1.25, and 1.52 logs respectively, compared with control samples. Morea-treated samples showed similar falls, but the effects were again slightly less than seen after CA-treatment. Both Salmonella and Vibrio parahaemolyticus were detected in untreated meat stored for 3 or 6 days. Food poisoning bacteria were found in both untreated and morea-treated samples stored over 6 days. However, no such bacteria were detected in CA-treated samples. Also, CA-treated meat, cartilage, and skin showed low degrees of degeneration. Thus, CA treatment enhanced shelf-life and dombaeki quality by inhibiting microorganism growth and tissue breakdown during storage.
Phenolic Content, Antioxidant Effect and Acetylcholinesterase Inhibitory Activity of Korean Commercial Green, Puer, Oolong, and Black Teas
Jeong, Chang-Ho ; Kang, Su-Tae ; Joo, Ok-Soo ; Lee, Seung-Cheol ; Shin, Young-Hee ; Shim, Ki-Hwan ; Cho, Sung-Hwan ; Choi, Sung-Gil ; Heo, Ho-Jin ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 230~237
The phenolic contents, antioxidant effects, and acetylcholinesterase inhibitory activities of hot water extracts prepared from various Korean commercial teas(green tea, puer tea, oolong tea, and black tea) were investigated. Total phenolic contents were in the range 72.03-85.62 mg/g. Flavonol contents of hot water extracts from green tea, puer tea, oolong tea, and black tea were 350.96, 254.17, 334.48, and 240.23 mg/100 g, respectively. Catechin contents were 2,920.35 mg/100 g in green tea, 1,016.23 mg/100 g in puer tea, 2,824.22 mg/100 g in oolong tea, and 1,006.51 mg/100 g in black tea. The highest caffeine content was in the green tea extract. All four extracts scavenged
radicals in a concentration-dependent manner, and the green tea extract was the most potent in this regard. The highest reducing power was observed in the green tea extract. All four extracts exhibited considerable antioxidative activities in linoleic acid autoxidation,
-carotene bleaching, and acetylcholinesterase inhibition assays; the effects were concentration-dependent and decreased in the order green tea > oolong tea > puer tea > black tea.
Antioxidative Effects of Chungkukjang Preparation by Adding Solar Salt
Lee, Jae-Joon ; Kim, Ah-Ra ; Chang, Hae-Choon ; Lee, Myung-Yul ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 238~245
The antioxidant effects of chungkukjang, a popular fermented soybean paste in Korea, prepared with solar salt were investigated in vitro. DJI chungkukjang(DJIC) was prepared using 3%(w/w) solar salt or 3%(w/w) refined salt, and fermented by Bacillus subtilis DJI. All of DJIC with no salt, DJIC with 3%(w/w) solar salt, DJIC containing 3%(w/w) refined salt, and commercial chungkukjang were extracted with ethanol, hexane, and water. Antioxidative activities were measured by 1,1-diphenyl-2-picryl hydrazyl(DPPH) free-radical generation, nitrite scavenging activity, peroxide value in the presence of linoleic acid, and the Rancimat test, in comparison with the commercial antioxidant butylated hydroxytoluene(BHT). Ethanol chungkukjang extracts showed the highest antioxdative capacities, whereas DPPH free-radical generation and scavenging activities, and linoleic acid peroxide values of DJIC extracts prepared using solar salt, and salt-free DJIC, showed the greatest values. In addition, extracts of DJIC prepared using solar salt had the highest antioxidant indices. Antioxidative activities were higher in DJIC extracts than in those of commercial chungkukjang. However, the antioxidative capacities of DJIC prepared using solar salt and DJIC with no added salt were less than those of BHT. In conclusion, these results suggest that extracts of chungkukjang prepared using solar salt are useful nutritional antioxidants and that dietary supplementation with such materials would decrease oxidative stress.
Enzymatic Synthesis of Diacylglycerol Oil from Glyceryl Mono-oleate and Conjugated Linoleic Acid Using a Stirred-Batch Type Reactor
Jeon, Mi-Sun ; Lee, Ki-Teak ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 246~252
Diacylglycerol(DAG) was produced by enzymatic esterification of glyceryl mono-oleate(GMO) and conjugated linoleic acid(CLA) in a stirred-batch type reactor. The reaction was catalyzed by lipozyme RMIM(an immobilized lipase from Rizomucor miehei). DAG was isolated by a short-path distillation process and decolorized. DAG oil was composed of 87.3% DAG, 11.4% triacylglycerol(TAG), and 1.5% monoacylglycerol(MAG)(all w/w). Major fatty acids in DAG oil were oleic acid(54%), CLA(31.1%), and linoleic acid(7%). DAG oil iodine,and acid values were 108.8, 2.57, and 1, respectively. The DAG oil solid fat index(SFI) and thermograms were obtained using differential scanning calorimetry.
Anti-Immunomodulating Activities in Mycelial Filtrates and Culture Broth of Cordyceps ochraceostromat
Heo, Jin-Chul ; Nam, Sung-Hee ; Lee, Kwang-Gil ; Yeo, Joo-Hong ; Yoon, Chul-Sik ; Park, Chul-Hong ; Nam, So-Hyun ; Son, Min-Sik ; Chung, Shin-Kyo ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 253~258
This study investigated the effects of mycelium and culture supernatant of Cordyceps ochraceostromat(Co) on air way hyper-responsiveness, pulmonary immune cell infiltration, and Th2 cytokine expression in animal models of atopy and asthma. After ConA(+/-) activation of mouse primary spleen cells, decreased IL-4 and IL-13 cytokine production were seen in the presence of Co mycelium extracts and culture supernatant. The asthma model involved mice sensitized to ovalbumin by i.p. injection treatment; Co mycelium extract was also injected. The atopy model was the dinitrofenylbenzene-treated mouse ear. Ear thicken ing induced by DNFB was decreased by Co mycelium extract, and the extract also inhibited lung cell infiltration in ovalbumin-induced asthmatic mice. The results thus indicated that the Co mycelial extract reduced the undesirable immune responses seen in asthma and atopy.
Effects of Aqueous Medicinal Herb Extracts and Aqueous Fermented Extracts on Alcohol-Metabolizing Enzyme Activities
Lee, Ka-Soon ; Kim, Gwan-Hou ; Seong, Bong-Jae ; Kim, Hyun-Ho ; Kim, Mi-Yeon ; Kim, Mee-Ree ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 259~265
To develop an effective anti-hangover product, hot-water extracts of 25 medicinal herbs were screened for inhibition or activation of alcohol dehydrogenase(ADH) and acetaldehyde dehydrogenase(ALDH), and 12 herbs were selected for further study. Chosen medicinal herb extracts(CMHEs) were fermented by Lactobacillus delbruechii subspecies lactis for 10 days at
after saccharification with nuruk(malt inoculated by 5 types of microbs) for 72 hours at
and both CMHEs and fermented CMHEs(FCMHEs) were explored for anti-hangover effects in vitro. We found significant ADH inhibition by hot-water extracts of Pueraria thunbergiana, Hovenia dulcis Thunb, Lycium chinense, Glycyrrhiza uralensis, Acanthopanax sessiliflorus, Liriope platyphylla, and Ixeris dentata, and significant ALDH activation by extracts of Acanthopanax sessiliflorus, Lycium chinense, Ixeris dentata, and Polypori umbellati of the Polyporaceae. The ADH effects on CMHE and FCMHE were -20.22% and -62.63% of control values, and the ALDH effects 173.20% and 280.17%, respectively. In rats given 20%(v/v) alcohol(15 mL/kg), FCMHEs significantly decreased blood acetaldehyde concentrations on 3 hours after ethanol administration, in a dose-dependent manner(p<0.05). Notably, blood acetaldehyde concentrations were markedly reduced in animals given FCMHEs(400 mg/kg) compared to levels seen in rats receiving CADB(commercial alcohol detoxification beverage). Thus, anti-hangover effects were promoted by fermentation of certain medicinal herb extracts.
Changes in Sugar Level, Acidity, Viscosity, and Color of Lactic Acid Bacteria- Fermented Waxy Rice Paste Containing Colored Agro-food Products
Ko, Young-Ran ; Shon, Mi-Yae ; Chung, Kyung-Sook ; Wang, Su-Bin ; Kang, Seong-Koo ; Park, Seok-Kyu ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 266~275
To develop new high-quality Yakchobugak, features of Lactococcus lactis-fermented waxy rice paste after addition of some colored powdered agro-food products were investigated. Total and reducing sugars of waxy rice paste fermented by lactic acid bacteria were higher than those of control raw waxy rice paste. Total acidity gradually increased as powder concentration rose, being 1.02-1.56% and 0.96-1.87% in samples fermented with Cucurbita maxima and Capsicum annuum powders, respectively; these values were 3-4 times those in rice fermented with other powders. Fermented waxy rice paste viscosities were lower than those of non-fermented samples. The viscosities of samples fermented with Curcuma longa and Opuntia ficus powders were in the range
), and those of pastes fermented with Robus coreanus and Camellia sinensis extracts were under
. Hunter color lightness(L) values decreased and yellowness(b) values rose after fermentation. Waxy rice paste fermented with Robus coreanus showed uniform particle size distribution, and many pores, by scanning electron micrography.
Microbiological Safety During Delivering of Food Ingredients Supplied to Elementary School Food Services in Daegu and Gyeongbuk Provinces -Seafood, Meat and Frozen Processing Food-
Kim, Yun-Hwa ; Ryu, Kyung ; Lee, Yeon-Kyung ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 276~285
This study evaluated the microbiological quality and safety of food items(seafood, meat, eggs, and frozen food) supplied to elementary school food services, during delivery, and analyzed the distribution/delivery system. To this end, 10 food items supplied by 13 factories in Daegu and Gyeongbuk were chosen for study. Beef and pork were delivered directly to schools in freezer vans. Seafood, chicken, and frozen food were delivered to schools by refrigerated vans(
) that made other delivery stops before arriving at schools. After food was delivered to schools, total bacterial counts and coliforms(respectively) were as follows: mackerel(
), common squid(
), boiled fish paste(
, <5 CFU/g), beef(
, <5 CFU/g), frozen mandu(
, <5 CFU/g), and frozen noodles(
, <5 CFU/g). Bacillus cereus(
) and E. coli(
) were detected on shellfish, and Staphylococcus aureuswas detected on pork(
) and chicken(
). Most food items were double-wrapped in vinyl and placed in corrugated cardboard boxes prior to delivery, and the boxes weremixed with other food items when they were put in the vans. There was no cross-contamination during distribution. However, total shellfish bacterial counts increased slightly. These results indicate that foods need to be completely pasteurized during processing. Frozen food items should not be mixed and should be delivered by freezer vans(
). The number of stops made during distribution/delivery should be reduced.
Characteristics of Microorganisms Contaminating Seafood Cooking Drips Exposed to Gamma Irradiation
Choi, Jong-Il ; Kim, Yeon-Joo ; Kim, Jae-Hun ; Chun, Byung-Soo ; Ahn, Dong-Hyun ; Kwon, Joong-Ho ; Hwang, Young-Jung ; Byun, Myung-Woo ; Lee, Ju-Woon ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 286~291
Microorganisms in seafood cooking drips were counted and identified. Total viable cell counts were 6.40 and 3.10 log CFU/g in cooking drips of Hizikia fusiformis and Thunnus thynnus, respectively. However, microbial populations fell with increased irradiation doses. In H. fusiformis cooking drips, a 5-log reduction in total aerobic bacteria was obtained by irradiation with 5 kGy. In T. thynnus cooking drips, however, contaminating microorganisms were more resistant to gamma irradiation and only a 1-log reduction was seen. DNA sequence analysis showed that the principal contaminating microorganisms in H. fusiformis and T. thynnus cooking drips were Lactobacillus and Bacillus species, respectively. Therefore, the high irradiation resistance of T. thynnus cooking drips microbes may result from spore formation by Bacillus species.
Germination Rate and Microbial Safety during Cultivation of Disinfected Seeds
Park, Eun-Jung ; Kwon, Joong-Ho ; Lee, Yeon-Kyung ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 292~298
This study investigated the microbial safeties and germination rates of five domestic sprout species(alfalfa, broccoli, clover, red cabbage, and red radish) grown from disinfected seeds. The 48 h germination rates of all seeds were over 90%, regardless of treatment. Seed total plate count(TPC) and coliform levels were reduced significantly(p<0.05) by treatment with 20,000 ppm calcium hypochlorite solution at
for 15 min, following FDA recommendations. However, after germination, all sprouts regardless of treatment exhibited bacterial counts of
. Listeria monocytogenes was detected at
on germinated non-disinfected clover seeds at days 1, 2, and 5. In conclusion, although sprout germination from disinfected seeds potentially permits the growth of sprouts with lower pathogen counts, there were no significant differences in TPC or coliform levels between sprouts grown from disinfected seeds and control sprouts. Further work is needed to improve the microbial safety of cultivated sprouts and to find optimal conditions for seed germination.
Analysis of Quality Change during Preservation by a Prototype Drink Containing a Helianthus annuus Seed Extract
Lee, Jin-Man ; Kang, Bok-Hee ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 16, issue 2, 2009, Pages 299~303
To explore the preservation parameters of a prototype anti-inflammatory drink containing a Helianthus annuus seed extract, we first examined sweetness, pH and color changes, and temperature effects during preservation. Over 25 days, pH rose slightly from 3.50 to 3.65. Small color changes in L, a, and b values occurred on prolonged storage. Temperature most affected storage properties, which differed considerably at
. Microbiological safety tests showed that the prototype drink was safe; neither general bacterial contamination nor Escherichia coli growth occurred. We concluded that the prototype drink was biologically and microbiologically safe on preservation.