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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 19, Issue 6 - Dec 2012
Volume 19, Issue 5 - Oct 2012
Volume 19, Issue 4 - Aug 2012
Volume 19, Issue 3 - Jun 2012
Volume 19, Issue 2 - Apr 2012
Volume 19, Issue 1 - Feb 2012
Selecting the target year
Effect of Packaging Systems with High CO
Treatment on the Quality Changes of Fig (Ficus carica L) during Storage
Kim, Jung-Soo ; Chung, Dae-Sung ; Lee, Youn Suk ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 799~806
DOI : 10.11002/kjfp.2012.19.6.799
This experiment was conducted to establish the optimum conditions for high
gas treatment in combination with a proper gas-permeable packaging film to maintain the quality of fig fruit (Ficus carica L). Among the fig fruits with different high
treatments, the quality change was most effectively controlled during storage in the 70%-
-treated fig fruit. Harvested fig fruit was packaged using microperforated oriented polypropylene (MP) film to maintain the optimum gas concentrations in the headspace of packaging for the modified-atmosphere system. MP film had an oxygen transmission rate of about
. The weight loss, firmness, soluble-solid content (SSC), acidity (pH), skin color (Hunter L, a, b), and decay ratio of the fig fruits were monitored during storage at 5 and
. The results of this study showed that the OPP film, OPP film + 70%
, and MP film+70%
were highly effective in reducing the loss rate, firmness and decay occurrence rate of fig fruits that were packaged with them during storage. In the case of using treatments with packages of OPP film and OPP film+70%
, however, adverse effects like package bursting or physiological injury of the fig may occur due to the gas pressure or long exposure to
. Therefore, the results indicated that MP film containing 70%
can be used as an effective treatment to extend the freshness of fig fruits for storage at a proper low temperature.
Effects of Various Packaging Materials on the Quality of Heat Treated Lotus Roots during Storage
Chang, Min-Sun ; Park, Miji ; Kim, Ji-Gang ; Kim, Gun-Hee ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 807~812
DOI : 10.11002/kjfp.2012.19.6.807
This study was investigated the changes in quality of heat treated fresh-cut lotus roots using various packaging materials. Lotus roots were purchased from Daegu, Korea. Lotus roots were washed, peeled and sliced with a sharp ceramic knife. The prepared peeled and sliced lotus roots were dipped for 45 sec in water at
. After air-dried at room temperature, the slices were packaged with polyethylene films, polyethylene terephthalate tray+wrapping, vacuum packaging and then stored at
. Changes in weight loss, color, firmness, microorganisms and sensory characteristics were measured. In general, the weight loss rate was increased slightly in vacuum packaged lotus roots. Application of heat treatment delayed browning of lotus roots, and especially vacuum packaged lotus roots were the most lowest
value. However, L and
value of PE film packaged lotus roots were increased highly during storage. The heat treated and vacuum packaging inhibited the growth of microorganisms effectively. The organoleptic quality of vacuum packaged lotus roots showed the best by sensory evaluation.
Effects of Medicinal Herb Extracts and Heat and Coating Treatments on the Browning Degree of Fresh-Cut Apples
Chung, Hun-Sik ; Lee, Joo-Baek ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 813~817
DOI : 10.11002/kjfp.2012.19.6.813
The effects of dip treatments of chemicals (ascorbic acid, cystein, sodium chloride, magnesium chloride, calcium chloride, histidine: 1% solution) and medicinal herbs (Pueraria thunbergiana, Angelica gigas, Dioscorea japonica, Lindera strychifolia, Cnidium officinale, Astragalus membranaceus: 1% extracts), heat shock (
water), and edible coating (albumin, dextrin, sucrose poly ester, whole soy flour: 0.5-4% solution) on the browning degree of fresh-cut 'Fuji' apples were studied. Among the each treatment methods, the surface browning of fresh-cut apples was best retarded by calcium chloride dip, Astragalus membranaceus dip,
heat shock, coating with 3% dextrin or 1% whole soy flour. The results suggest that the treatments of medicinal herbs extracts, heat shock, and edible coating can be used as alternative for the use of chemical agents for the antibrowning of fresh-cut apples.
Monitoring of Quality Characteristics of Danmooji Product Storage Temperatures for Storage Temperature Establishment
Jung, Hyeon A ; Park, Chan Sung ; Park, Suk Hyeon ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 818~824
DOI : 10.11002/kjfp.2012.19.6.818
In this study, danmuji samples stored at 5 and
were examined for three weeks to observe the changes in the color, property of matter, and microorganisms of danmuji, and its sensory properties, during its storage. The difference in the brightness and redness of danmuji and danmuji filtrate as their storage period became longer was not big but was significant, and their yellowness decreased following storage at both 5 and
. The hardness of the danmuji sample stored at
showed the greatest value at day 7 while that of the danmuji sample stored at
showed the greatest value at day 14. It was found in the examination of the total cell number of the stored danmuji that the total cell number was
, with almost no change, but in the case of the danmuji filtrate, the cell number increased from the latter part of the storage. The number of yeast fungi increased until storage day 7 for both the danmuji sample stored at
and that stored at
. The cell number of danmuji did not change since then while the cell number of the danmuji filtrate constantly increased. As for the sensory properties of each stored danmuji, the overall taste preference was highest at storage days 14 and 21 (
), and the overall scent preference was high for the danmuji that had been stored for 7 days (
), but there was no significant difference. The texture and color of and the overall preference for the danmuji stored at
significantly decreased as the storage period got longer. All in all, the preference for the danmuji stored at
was higher than that for the danmuji stored at
, although there was no significant difference. Thus, it is thought that
is more appropriate than
as the storage temperature of danmuji products.
Change in the Quality Characteristics of Salad Dressing Prepared with Mulberry, Schisandra chinensis and Yam Juice during Storage
Kim, Cho Rong ; Yim, Su Bin ; Kim, Hyung Don ; Oh, Hye Lim ; Jeon, Hye Lyun ; Kim, Na Yeon ; Hong, Yoon Pyo ; Lee, Ji Hyun ; Kim, Mee Ree ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 825~832
DOI : 10.11002/kjfp.2012.19.6.825
In this study, the quality characteristics and antioxidant activity of mulberry salad dressing prepared with yam juice during storage at
for four weeks were evaluated. The salad dressing was prepared with a salad base, mulberry, omija, and yam (4:4:6:1 or 4:4:6:3). Fresh yam juice was added to the salad dressing at 0, 7, and 18% levels. After four weeks storage, the pH increased whereas the acidity decreased. As the yam concentration increased, the pH increased to 3.84 and the acidity decreased to 0.14%. The Hunter color L (lightness), b (yellowness), and a (redness) values decreased over the storage period. After four weeks storage, the viscosity increased from 83.2 to 158.5 cp according to the amount of yam juice that was added. The antioxidant activity, such as the DPPH radical scavenging activity, and the total polyphenol content of the salad dressing improved as the yam concentration increased. Moreover, according to the storage time, the peroxide value did not increase. These results show that the mulberry salad dressing to which omija and fresh yam juice were added maintained its freshness with high antioxidative activity during storage.
Quality Characteristics of Purple Sweet Potato Muffins Containing Rice Flour
Park, Geum-Soon ; Kim, Kyung-Eun ; Park, Sin-Yeon ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 833~840
DOI : 10.11002/kjfp.2012.19.6.833
In this study, purple sweet potato muffins were made with the addition of 0, 25, 50, 75, and 100% rice flour, and their quality characteristics were determined. The weight and height increased with the increase in the amount of rice flour added. The moisture contents decreased significantly. As the amount of rice flour added increased, the pH and acidity decreased. The lightness and yellowness of the rice flour decreased significantly, but the redness increased with increasing purple sweet potato content. The textural properties, such as the cohesiveness, chewiness, and brittleness, were significantly lower in the groups with added rice flour. The DPPH radical scavenging activity was significantly higher in the purple sweet potato muffins to which 50 and 75% rice flour were added compared to those in the control. The results of the sensory evaluation showed that there was no significant difference in flavor among the samples. The chewiness was higher with 50, 75, and 100% rice flour than with 0 and 25% rice flour. The groups with 50 and 75% rice flour had significantly higher scores for overall acceptability compared to the control group.
Investigation for Processing Conditions of Porridge with Addition of Ramie Leaf (Boehmeria nivea L) Powder Using a Response Surface Methodology
Lee, Young-Tack ; Im, Ji-Soon ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 841~848
DOI : 10.11002/kjfp.2012.19.6.841
Response surface methodology was applied to the processing conditions to investigate the physicochemical properties of ramie porridge. In the processing conditions based on the central composite design with the addition of ramie leaf powder (0-4 g) and water (700-1100 g), the coefficients of determination (R2) of the models were above 0.9141 for the physicochemical properties, above 0.7627 for the Hunter color parameters, and above 0.8975 for the rheological properties. The soluble solid content, viscosity, and gumminess of the sample decreased significantly with an increase in the water added, whereas the spreadability and adhesiveness increased significantly. The Hunter color L value of the sample decreased significantly with an increase in the amount of ramie leaf powder added, whereas the Hunter b value increased significantly. The estimated maximum viscosity of the ramie porridge was shown to be 24,643 cp when 1.90 g ramie leaf powder and 700.24 g water were added; the estimated maximum lightness of the ramie porridge was shown to be 59.11 when 0.02 g ramie leaf powder and 869.30 g water were added; and the estimated maximum gumminess of the ramie porridge was shown to be 21.46 g when 2.12 g ramie leaf powder and 700.35 g water were added.
Physicochemical Properties and Antioxidant Activities in Infrared Dried Peach Processed by Different Pretreatment
Kim, Jae-Won ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 849~857
DOI : 10.11002/kjfp.2012.19.6.849
This study was conducted to determine the effects of the pretreatment and infrared drying methods on the physicochemical properties and antioxidant activities of dried peaches. The pretreatment methods were the 30 min treatment of NaCl, vitamin C, and soluble Ca (1:5 w/v immersion ratio), and leaving them untreated before infrared drying at
for 20 hr. The moisture content was lower in the pre-treated group and was significantly lowest in the 0.3% NaCl. The titratable acidity and soluble solid content and acid ratio (SS/TA) were high for the vitamin C and soluble Ca groups. The browning degree and cutting strength of the dried peach were lower in the pre-treated group. The total sugar content in the 0.3% NaCl group was significantly higher than those in the vitamin C and soluble Ca groups. The Ca contents were more effective in the soluble Ca treated group and increased with higher Ca concentration. The sensory evaluation results indicated that the organoleptic scores for the overall preference were higher in the 0.1% vitamin C treated group. The phenolic compounds and ABTS radical scavenging ability were high for the 0.1% vitamin C and 0.1% soluble Ca treated groups. These results suggest that pretreatment affected the qualities of the dried peaches, showing that infrared drying can be applied to the production of high quality dried peach products.
Quality Characteristic of the Korean Wheat meju according to Milling Degree of Wheat and Fermenting Strains
Lee, Gyeong-Ran ; Ko, Yu-Jin ; Kim, Eun-Jung ; Seol, Hui-Gyeong ; Kim, Eun-Ja ; Kim, Il-Hun ; Shim, Ki-Hwan ; Kim, Young-Gi ; Ryu, Chung-Ho ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 858~865
DOI : 10.11002/kjfp.2012.19.6.858
In this research, the soaking and steaming conditions of Korean wheat meju according to the degree of milling were investigated, and the quality characteristic was analyzed, for the manufacture of the standardized Korean wheat meju. As a result of the changes in weight, volume, moisture content, and moisture absorption amount, which indicate the physical properties of Korean wheat meju using 20% polished wheat, 50% polished wheat, whole wheat, and whole wheat flour, most of the wheat materials reached the equilibrium state after 4 hours of soaking. Also, the appropriate steaming time to complete the cooking of the wheat materials was found to be 10 min at
, except for whole wheat. The 20 and 50% polished wheat materials were selected for Korean wheat meju based on the soaking and steaming results. The selected wheat materials were fermented using Aspergillus oryzae and Bacillus subtilis M1, respectively, and the quality properties and enzyme activities showed that A. oryzae would be effective for the manufacture of Korean wheat meju. Also, the 50% polished wheat showed higher total sugar content, reducing sugar content, and
-amylase activity than the 20% polished wheat. Therefore, it is supposed that the fermentation of 50% polished wheat by A. oryzae would be appropriate for manufacturing superior Korean wheat meju.
Changes in Physicochemical Properties of Spergularia marina Griseb by Blanching
Lee, Jae-Joon ; Jung, Hae-Ok ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 866~872
DOI : 10.11002/kjfp.2012.19.6.866
This study was conducted to investigate the changes in physicochemical properties of Spergularia marina Griseb by blanching. The proximate composition, free sugar, free amiao acid, organic acid, vitamin and mineral composition of raw and blanching Spergularia marina Griseb were compared. After blanching treatment, the moisture and carbohydrate contents of Spergularia marina Griseb increased, but the crude protein, crude fat and crude ash contents decreased. Total free sugar content decreased by 62.50% compared with raw Spergularia marina Griseb after blanching, and the reduction of galactose was the largest in free sugars. The raw and blanched Spergularia marina Griseb contained all the essential amino acids, except tryptophan. The total amino acid and essential amino acid contents were reduced by blanching, but the essential amino acid ratios of the raw and blanched Spergularia marina Griseb were similar. The amounts of all the detected organic acids were reduced by blanching, except acetic acid. Spergularia marina Griseb was found to contain high levels of vitamin C, vitamin E, and minerals, but these were reduced by blanching. These results showed that most of the nutrients contained by Spergularia marina Griseb are decrease by blanching. Therefore, the blanching conditions that can reduce nutrient loss of Spergularia marina Griseb must be established.
Quality Characteristics of Cedrela sinensis Shoot by Soy Sauce Seasoning Conditions
Kim, Sun Hwa ; Lee, Myung-Hee ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 873~881
DOI : 10.11002/kjfp.2012.19.6.873
This study was to examine the quality characteristics of Cedrela shoots according to soy sauce conditions. First, the results were on solid samples (pickled Cedrela sinensis shoot) as follows: The pH and acidity of Cedrela shoots tended to decrease slightly in the licorice added section. The sugar content and salinity of Cedrela shoots tended to decrease gradually during the storage period. The color values of Cedrela shoots tended to change from green to dark green due to soy sauce as their storage periods. The texture of Cedrela shoots had differences according to their unique characteristics, but the change was small in the licorice added section. The overall preference appeared most high in P1-1. Next, the results were on Liquid samples (soy sauce) as follows: The pH and acidity of soy sauce tended to decrease gradually during the storage period. The sugar content and salinity did not change a lot. Microorganisms were not detected during the storage period in the established conditions. Therefore, the conditions for quality changes about pickling soy sauce during the storage period have been established and it can be anticipated to commercialize various pickle food using Cedrela shoots.
Fruit and Wine Quality on Maturing Time of Korea New Grape Cultivar 'Doonuri'
Chang, Eun Ha ; Jeong, Sung Min ; Noh, Jung Ho ; Park, Kyo Sun ; Lim, Byung Sun ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 882~892
DOI : 10.11002/kjfp.2012.19.6.882
This study was conducted to investigate several indicators of fruit maturity, and expert sensory evaluation was done to determine the most appropriate maturity time for the new Korea grape cultivar 'doonuri' for high quality winemaking. The grape component changed dramatically during ripening, after veraison. Considerable drops in berry firmness (<0.60 kgf/
) and titratable acidity (<0.66%) were found at the ripening stage while the soluble solid content significantly increased in the ripening process. Most of the organic acids contained were tartaric and malic acid. The malic acid content was about twice the tartaric acid content in the fruit-growing period but was less than the tartaric acid content in the maturity period. The total anthocyanin and polyphenol contents increased sharply after veraison. In particular, the total anthocyanin and polyphenol contents reached their maximum levels when the acidity was 0.55%, and after that, there was almost no change. Correlations between anthocyanin accumulation and several factors were found in sugar 0.7811 (p<0.05), pH 0.9315 (p<0.05), and Brix/acid ratio 0.9409 (p<0.05).
and brix/acid ratio were used as indicators of the proper maturation of the grapes when the acidity was 0.53 to 0.55%, and at sugar 17 Brix. When surveyed, the quality characteristics and sensory evaluation of the wine made using the latest harvested grapes showed the most reliable sourness. The color, aroma, and overall harmony of the wine, however, were evaluated to be the best when the wine acidity was about 0.60% or when the grape acidity was below 0.55%.
Desalting Processing and Quality Characteristics of Salt-Fermented Anchovy Sauce Using a Spirit
Jang, Mi-Soon ; Park, Hee-Yeon ; Nam, Ki-Ho ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 893~900
DOI : 10.11002/kjfp.2012.19.6.893
To establish a new manufacturing process of low-salted fermented anchovy sauce, commercial fermented anchovy sauce with 23% NaCl was desalted using a spirit. The proximate composition, total nitrogen, amino nitrogen, Escherichia coli, and total and free amino acid contents were analyzed to evaluate the quality characteristics of commercial salted fermented anchovy sauce (CFAS) and low-salt fermented anchovy sauce by desalting processing (LFAS). The salinity of saltwater and fermented anchovy sauce decreased with an increase in the spirit added to 23% NaCl saltwater and 23% NaCl commercial fermented anchovy sauce. The total nitrogen and amino nitrogen contents were higher in LFAS than in CFAS. The major amino acids that were commonly found in CFAS and LFAS were glutamic acid, alanine, lysine and leucine. Basic data were provided for commodification research on low-salt fermented anchovy sauce, which is very important for the diet of humans.
Antioxidant Activities of Extracts from Fermented Black Jujube
Hong, Ju-Yeon ; Nam, Hak-Sik ; Yoon, Kyung Young ; Shin, Seung-Ryeul ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 901~908
DOI : 10.11002/kjfp.2012.19.6.901
This study was conducted to analyze the antioxidant activities of fermented black jujube and to compare these with those of dried jujube, for the development of functional materials. The antioxidative activities of dried jujube and fermented black jujube extracts were analyzed by electron-donating ability (EDA) using 1,1-diphenyl-2-picryl hydrazyl (DPPH), superoxide-dismutase-(SOD)-like activity by pyrogallol, nitrite-scavenging ability, and xanthin oxidase. The yield of the fermented black jujube extracts was higher than that of the dried jujube extracts, and that of the ethanol extracts was higher than that of the hot-water extracts. The total phenol contents of the hot-water extracts from fermented black jujube were higher. The EDA values of the hot-water and ethanol extracts from fermented black jujube and dried jujube increased with an increase in extract concentration, and were about 85% in a
extract concentration. The SOD-like activity increased with an increase in extract concentration. The SOD-like activity of the hot-water extract from fermented black jujube was higher than that of the other extracts. The nitrite-scavenging ability at pH 1.2 of the hot-water extracts from dried jujube was higher than that of the other extracts. The xanthine oxidase inhibitory activities of the hot-water and ethanol extracts from fermented black jujube were higher than those of the other extracts, and increased along with the concentrations of the extracts.
Healthy Functional Food Properties of Phenolic Compounds Isolated from Ulmus pumila
Kim, Kyung-Bum ; Jo, Bun-Sung ; Park, Hye-Jin ; Park, Ki-Tae ; An, Bong-Jeun ; Ahn, Dong-Hyun ; Kim, Myung-Uk ; Chae, Jung-Woo ; Cho, Young-Je ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 909~918
DOI : 10.11002/kjfp.2012.19.6.909
The phenolic compounds which were extracted with 70% ethanol from Ulmus pumila for 12 hr were the highest as
. DPPH scavenging activity of 70% ethanol extracts was also the highest as
and it was confirmed to be high as 80% over in both of water and 70% ethanol extracts containing
over phenolic concentration. ABTS radical cation decolorization activities of water and 70% ethanol extracts were higher as
, antioxidant protection factor (PF) was 2.0 PF in 70% ethanol and showed higher activities in both of water and 70% ethanol extracts containing
phenolic concentration as 2.5 PF than BHA. TBARs of 70% ethanol extracts was
, it showed high anti-oxidative activity in
phenolic concentrations of water and 70% ethanol extracts as 80% over. The angiotensin converting enzyme (ACE) inhibitory activity of Ulmus pumila extracts against hypertension was 77.4% and 90.6% in water and 70% ethanol extracts of
phenolic concentration. Xanthine oxidase inhibitory activity of Ulmus pumila extracts for anti-gout effect was not observed in water extracts, but it showed 30% inhibitory activity in 70% ethanol extracts, and 48.1% at
Antioxidant and Antimicrobial Activities of Korean Mistletoe (Viscum album var. coloratum) Extracts against Food Poisoning Bacteria
Kang, Seo-Jin ; Chung, Shin-Kyo ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 919~924
DOI : 10.11002/kjfp.2012.19.6.919
This study was conducted to investigate the antimicrobial activities and antioxidant activities of the Korean mistletoe extract and its solvent fractions (e.g. n-hexane, ethyl ether, ethyl acetate, butanol). Ethyl ether fraction against Bacillus cereus showed stronger activities than benzoic acid (2.5 mg/mL). The MIC of korean mistletoe extract and slovent fractions were in the range of 6.25-25 mg/mL. The MIC (6.25 mg/mL) of ethyl acetate fraction onto Staphylocossus aureus was the lowest among them. Ethyl ether fraction which showed the strongest antioxidant activities by DPPH (1,1-diphenyl-2-picryl-hydrazyl) and FRAP (ferric ion reducing antioxidant power) methods had the highest total phenolic contents. It is suggested that Korean mistletoe could be utilized as natural preservative material through the study of the active compounds from ethyl ether fraction.
Fermentation and Quality Characteristics of Yakju According to Different Rice Varieties
Huh, Chang-Ki ; Lee, Jung-Won ; Kim, Yong-Doo ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 925~932
DOI : 10.11002/kjfp.2012.19.6.925
This study was performed to improve quality of traditional Yakju and compares quality of Yakju according to different rice cultivars. The pHs of Ilmi Yakju and Hanarum Yakju showed 4.14 and 4.07, respectively and the other Yakju's pHs were ranged from 3.92 to 3.98. The content of total acid of Yakju using Indica rice imported from Thailand was the highest among the samples. The major components of free sugar was glucose and the highest content of total free sugars was found in Indica Yakju. The content of reducing sugars in Yakju using Indica rice was the higher than other samples. The ethanol content of Hanarum Yakju showed higher than those Yakju's and the lowest ethanol content found for the indica Yakju. The volatile compounds from the rice Yakju were identified by GC-MS. Twenty-one volatile compounds were found in rice Yakju. And the major volatile compounds were ethanol, acetic acid, 1-methyl-1-propanol, 2-methyl-butane, 3-methyl-1-butanol, iso-amylalcohol and 1-hexanol from Yakju. As the result of sensory test, higher scores for smell and color were found for the Yakju used Hanarum Yakju. The highest score sweat and acid were found for the Anda rice Yakju in sensory test. The result of sensory evaluation indicated that Hanarum Yakju and Anda Yakju were better than the other samples, and the value of bitterness was no significant in this test.
Quality Characteristics of Rice Wine according to the Rice Wine Seed Mash with Lactic Acid Concentration
Huh, Chang-Ki ; Lee, Jung-Won ; Kim, Yong-Doo ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 933~938
DOI : 10.11002/kjfp.2012.19.6.933
The quality characteristics of rice wine seed mash and rice wine made with different lactic acid concentrations were investigated. The pH decreased along with the lactic acid concentration. The total titratable acid content of the rice wine seed mash was lowest when 0.5% lactic acid was added, and the ethanol contents of the mash samples were not significant. The results of the measurement of the microorganism number, C (cell numbers of the total bacteria and the lactic acid bacteria), decreased along with the lactic acid concentrations of the mash samples. The yeast cell numbers of the rice wine seed mash samples according to the lactic acid concentrations were high (0.5, 0.3, 1.0, control, and 0.7%, respectively). The pH and total titratable acid levels of rice wine according to the lactic acid concentration were stable during fermentation, according to the increase in the amount of lactic acid. The organic acids in the rice wines were highest in the lactic acid. The rice wines to which lactic acid had been added had lower acetic acid contents than the control. Also, the acetic acid contents decreased along with the lactic acid concentrations, except in the rice wine treated with 1.0% lactic acid. The ethanol contents of the tested rice wines were not significant. All in all, in the sensory evaluation, the rice wines treated with 0.5 and 0.7% lactic acid scored higher than the other treatments.
Isolation and Identification of Contaminated Organisms on Dried Persimmon
Kang, Bok-Hee ; Jo, Mi-Young ; Hur, Sang-Sun ; Shin, Kee-Sun ; Lee, Dong-Sun ; Lee, Sang-Han ; Lee, Jin-Man ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 939~945
DOI : 10.11002/kjfp.2012.19.6.939
In this study, we isolated microorganisms from dried persimmon in Sangju and obtained 15 strains of microorganisms as the basic research to prevent the quality changes during drying and storage of dried persimmon. Contaminated microorganisms were separated using seven species of medium. Viable cell counts of dried persimmon from Sangju was
CFU/g. Green mold K2-1 accounted for the highest percentage in the contaminated dried persimmons and identified as a major causative microorganism. Light violet and creamy yeasts were the second largest contaminated microorganisms. Green mold K2-1 strain was identified as Penicillium sp. and fungus K-1 and K-3 were identified as Caldosporium sp. and Aspergillus sp.
Comparison of Melanogenesis-Inhibiting Activity by Extracts of Prunus persica Flower and Calyx
Son, Hyeong-U ; Lee, Suk Hee ; Kim, Min-A ; Park, Hee-Joon ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 946~950
DOI : 10.11002/kjfp.2012.19.6.946
The antioxidant activity and whitening effect of the distilled water (DW) and ethanol extracts of the Prunus persica flower and calyx were studied. In the oxygen radical absorption capacity (ORAC) assay for antioxidant activity measurement, it was confirmed that the flower extract was stronger than the calyx extract, and that the ethanol extract was relatively stronger than the DW extract. To define the whitening effect, an experiment was conducted involving tyrosinase inhibitory assay and measurement of the melanin content of B16F10. As a result of the use of tyrosinase, the DW extract of calyx showed 53% inhibition as the highest activity. The melanin content inhibitory rates were defined as 57% for the ethanol flower extract and 63% of the ethanol calyx extract, based on a
concentration. Based on these results, mixture with the whitening effect in the extract of P. persica and another compounds should be researched for development as a cosmetic ingredient.
Comparison of the Quality Characteristics of Radish by Soaking Using Sun-dried Salt and Leuconostoc starter
Na, Jong-Min ; Jin, Yong-Xie ; Kim, Se-Na ; Kim, Jung-Bong ; Cho, Young-Suk ; Kim, Kwang-Yup ; Kim, Haeng-Ryan ; Kim, So-Young ;
Korean Journal of Food Preservation, volume 19, issue 6, 2012, Pages 951~956
DOI : 10.11002/kjfp.2012.19.6.951
In this study, the effects of the use of a starter on radish soaked at
for 28 days using two kinds of domestic sun-dried salt (white and gray salt) were determined. As a result, the moisture contents of the radish soaked with white and gray salt were 7.93 and 4.50%, respectively. The salinity levels were found to be equal (90%). No significant difference was found between the two groups in terms of the mineral contents of the salts therein (
mg/100 g, respectively). However, iron and zinc contents of gray salt were higher than those of white salt while the calcium, potassium, and magnesium contents were lower than those of white salt. After the addition of the starter, the sugar content increased, the pH decreased, and the total acidity rapidly decreased compared with the non-starter group during fermentation. The total microorganism count of the two groups increased during the fermentation period of 28 days. From the initial fermentation for 7 days, the lactic acid bacteria in the non-starter group increased while those in the leuconostoc starter group steadily increased within the whole fermentation period. The Leuconostoc spp. in non-starter group increased, but that in the starter group decreased to pH 4.0 on day 14.