• Title/Summary/Keyword: spices

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Characteristics of Fermented Sausages with korean Native Spices (국내산 향신료로 제조한 발효소시지의 특성)

  • 최원희
    • Food Science of Animal Resources
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    • v.18 no.1
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    • pp.81-87
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    • 1998
  • the objective of this study was to develop the Korean style fermented sausage by addition of Korean native spices(Mugwort Artemisaia asiatica ;pine needles pinus thunbergii ; Japanese pepper Zanth-oxylum prperitum ; Arrowroot pueraria hirsuta) instead of foreign-original spices(white pepper corian-der)pH of all sausages was lowered rapidly during ripening. pH reductio of sausages with foreign spices was mere rapid than that with Korean native spices except for the sausages with all mixtured Korean native spices. Aw was not affected by differentiated spices. The "a" value among Hunter Color Value of sausages that produced with mixed Korean native spices was higher than sausages with foreign spices Lactic acid bacteria rapidly increased and reached to 108cfu/g after 2 days of ripening. Korean native spices used to this work did not inhibit the inhibit of lactic acid bacteria in fermented sausages but enterobacteria did not detected after 10 days of fermentation in the sausages with mixed Korean native spices.

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Radurization and Radicidation of Spices (향신료(香辛料)의 방사선조사(放射線照射) 살균(殺菌))

  • Byun, Myung-Woo
    • Korean Journal of Food Science and Technology
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    • v.17 no.4
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    • pp.311-318
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    • 1985
  • This review was intended to develop the sterilization method of spices by gamma irradiation and the results are summarized as follows. Microbial load of spices was different according to the kind of spices and the number was ranged from $10^{2}$-$10^{5}/g$ to $10^{7}$-$10^{8}/g$, gamma irradiation up to 4-10 kGy could decreased or sterilized to the microorganism of spices. In physicochemical properties of spices such as chemical components,essential oil and flavor, irradiated group with optimum dose was almost similar to the nonirradiated one, while fumigant treated group was remarkably deteriorated in the properties of spices compared with control, and free radicals produced by irradiation was disappeared during a few days storage. Irradiated spices should be an aptitude for good quality the storeability of processing food. Optimum dose irradiation below less than that proposed by FAO/IAEA/WHO Joint Committee and FDA was remarkably effect on the sterilization of spices and superior in wholesomeness and economic feasibiity compared with traditional methods. Irradiation might be an alternative to traditional sterilization methods of spices by fumigants such as ethylene oxide and ethylene dibromide because their treatments have been banned in U.S.A and other countries since 1982.

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Chemical Composition of Selected Forages and Spices and the Effect of These Spices on In vitro Rumen Degradability of Some Forages

  • Khan, Mohammad Mehedi Hasan;Chaudhry, Abdul Shakoor
    • Asian-Australasian Journal of Animal Sciences
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    • v.23 no.7
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    • pp.889-900
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    • 2010
  • Spices can be used as novel supplements to enhance the utilization of low quality forages (LQF) and reduce nutrient wastage by ruminant animals. However, it is essential to characterize these spices alongside LQF before testing their potential use as supplements in ruminant diets. This study characterized four spices (cinnamon, cumin, clove and turmeric) alongside three forages (rice straw, wheat straw and hay) for their chemical components before evaluating their effect at four different doses (0, 10, 30 and 90 mg/g forage DM) on the in vitro rumen degradability of dry matter (DM) (IVD) and organic matter (OM) (IVOMD) of these forages at various incubation times. It appeared that some spices could provide complementary nutrients which could improve the utilization of LQF where hay had better chemical composition than the other two forages. Cumin contained more crude protein (CP), ether extract and mineral contents whereas turmeric contained more soluble sugars than the other spices. Cinnamon was least acceptable as a ruminant supplement due to its higher condensed tannin and saponin and lower CP and mineral contents. The IVD and IVOMD were highest for hay and lowest for wheat straw with all spices at all incubation times (p<0.001). Due to relatively better nutrient profiles, cumin and turmeric had greater effect on IVD and IVOMD of the forages. In contrast, cinnamon had negative effects on IVD and IVOMD. IVD and IVOMD were greater at 10 mg/g than at other levels of most spices suggesting that using certain amounts of spices can increase forage degradability. However, the choice of a spice will depend upon the forage type being offered to ruminants. Further studies will examine the effect of these spices on fermentation profile, methane production and nitrogenous loss by ruminants.

Changes in the Functional Properties of Spices and Herbs during Cooking (향신채의 조리중 기능성 변화)

  • Lee, Jeung-Hee;Kim, Mee-Ree
    • Korean journal of food and cookery science
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    • v.24 no.1
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    • pp.132-156
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    • 2008
  • The basic effects of herbs and spices when applied during cooking include flavoring, pungency, coloring, and deodorizing/masking effects. Besides these basic effects, herbs and spices have antioxidant, antimicrobial, pharmaceutical, and nutritional properties. This review briefly describes the flavor component characteristics as well as biological functions of herbs and spices during cooking and processing, with specific focus on garlic and Brassica vegetables.

Effect of Spices on hepatic microsomal enzyme function in mice

  • Han, Yong-Bong;Shin, Kuk-Hyun;Woo, Won-Sick
    • Archives of Pharmacal Research
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    • v.7 no.1
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    • pp.53-56
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    • 1984
  • The effect of twenty two spices on liver microsomal monooxygense activity was tested as measured by alteration of hexobarbital (HB) narcosis and strychnine mortality in mice. Oral administration of seven spices for 7 consecutive days caused a significant shortening of the duration of HB-induced sleeping time. The treatment of mice with a single i. p. injection of 9 spices resulted in a significant prolongation of the sleeping time. White pepper, dill and fennel reduced the toxicity of strychnine. These results strongly indicated that some spices might affect the activity of liver microsomal drug metabolizing enzyme (DME) function.

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Identification of Gamma Irradiation of Imported Spice

  • Choi, In-Duck;Kim, Byeong-Keun;Song, Hyun-Pa;Byun, Myung-Woo;Han, Sang-Bae;Suh, Chung-Sik;Kim, Dong-Ho
    • Preventive Nutrition and Food Science
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    • v.9 no.4
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    • pp.317-323
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    • 2004
  • Photostimulated Luminescence (PSL), Electron Spin Resonance (ESR) and Thermoluminescence (TL) analysis were conducted to detect irradiation treatment of imported whole and ground spices. The screening by PSL detected no irradiation treatment, except un the ground thyme and bay leaves which exhibited photon counts in the intermediate level. Irradiation of the two spices was detected after irradiating them at 1.0, 3.0, 5.0 and 10.0 kGy, and then subjecting them to PSL analysis, which resulted in the significantly low photons of non-irradiated spices compared to that at 1.0 kGy, indicating that the photon counts varied depending on the amount of inorganic mineral debris in the spices. To confirm a successful detection by using PSL, ESR and TL methods, some spices were selected, irradiated at 5.0 and 10.0 kGy, and subjected to the detection methods. PSL identified the irradiated spices except the cassia, which showed very weak PSL sensitivity, but was identified by ESR analysis. Also, the ESR and TL exhibited the typical signals induced by irradiation treatment and were able to successfully detect all of the irradiated spices. In addition, we found a positive correlation between the intensity of ESR and TL signals and irradiation doses.

Antimicrobial Activity of Exracts from Spices on Lactic Acid Bacteria Related to Kimchi Fermentation (김치발효 관련 젖산균에 대한 향신료의 항균력)

  • 김미경;정현진
    • Korean Journal of Food Preservation
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    • v.5 no.1
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    • pp.81-87
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    • 1998
  • Antimicrobial activities of the extracts from spices microorganisms related to kimchi fermentation were investigated. 32 kinds of spices such as allspice, mount, basil, bay leaves, caraway, cardamon, celery, chilli powder, chives, cinnamon, clover, coriander, cumin, dill, fennel, garlic, horseradish, marjorarm, mugwort, mustard, nutmeg, onion, oregano, paprika, parsely, pepper, peppermint, rosemary, sage, tarragon, thyme and tumeric were extracted with water, ethyl ether, ethyl acetate and ethanol. Fractions were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides, The extracts of 28 kinds of spices except caraway, cardamon, paprika and tarragon by water extraction, those of 29 kinds except arrowroot, paprika and tarragon by ethyl ether extraction, those of 30 kinds except paprika and tarragon by ethyl acetate extraction, and those of 29 kinds except clover, paprika and tarragon by ethanol extraction showed strong antimicrobial activities against Lactobacillus plantarum. On the other hand, the extracts of 28 kinds of spices except caraway, cardamon, paprika and thyme by water extraction, those of 27 kinds except cardamon, cumin, paprika, tarragon and thyme by ethyl ether extraction, thou of 30 kinds except paprika and thyme by ethyl acetate extraction, and those of 28 kinds except cardamon, cumin, paprika and thyme by ethanol extraction showed strong antimicrobial activities against Leuconostoc mesenteroides.

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The Quality Characteristics of Beef Jerky prepared with Various Spices (향신료를 첨가한 육포의 이화학적ㆍ관능적 품질 특성)

  • Lee Sun-Iu;Park Geum-Soon
    • Korean journal of food and cookery science
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    • v.20 no.5
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    • pp.489-497
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    • 2004
  • The purpose of this study was to investigate the characteristics of beef jerky with prepared various spices. The spices added included green tea, rosemary, clove, thyme, and parsley. According to the analysis of general ingredients, the moisture content was higher in the spice-added samples than in the control jerky, and the crude protein content was higher in green tea- and parsley-added samples. According to the mineral analysis, the most prevalent mineral was Na, followed by K, P, Mg, and Ca, with the contents of Mn and Cu being the least prevalent. Ca and Fe contents werehigher in green tea-added jerky than in samples prepared with other spices. High levels of leucine and lysine were seen amongst different essential amino acids. Total amino acids were within the control jerky containing the most abundant essential amino acids, followed by green tea- and parsley-added jerky. Measurements of texture, hardness and springiness in the spice-added samples appeared to be higher than in the control. Bitterness was higher in clove-addedsamples than in samples prepared with other spices. The evaluation of sensory properties showed that color is higher in green tea-, rosemary- and clove-added samples and that taste was best in green tea-added jerky, followed by parsley-added jerky. Overall quality was high in green tea- and parsley-added samples.

Literature Review of Spices Used in Cookbooks Published in 1400~1700s (1400~1700년대 고조리서에 수록된 향신료의 종류와 조리법에 관한 고찰)

  • Kim, Soyeong;Yang, Jihye;Lee, Seungmin;Lee, Youngmi
    • Journal of the Korean Society of Food Culture
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    • v.30 no.3
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    • pp.267-283
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    • 2015
  • This study aimed to characterize the use of spices in Korean cookbooks published from the 1400's to 1700's. We conducted a content analysis of seven old cookbooks ("Sangayorok", "Suunjapbang", "Eumsikdimibang"), "Yorok", "Jubangmun", "Somunsaseol", and "Jeungbosallimgyeongje"). We collected a total of 238 food recipes, including spices as ingredients. We analyzed the types of spices used and characteristics of the recipes according to 18 dish groups. As results, a total of 10 spices were used as ingredient: ginger, pepper, Chinese pepper, garlic, sesame, chili, mustard, cinnamon, fennel, and clove. Among 238 food recipes analyzed, ginger was used most often (40.3%), followed by pepper (36.1%), Chinese pepper (30.3%), garlic (17.2%), and so on. In particular, chili was used in 18 different kinds of food recipes, which were "Somunsaseol" and "Jeungbosallimgyeongje" published in 1700s. Spices were used in different dish groups mostly as condiments. Among 18 dish groups, Chimchae was the most frequent dish group (44 recipes), followed by Jjim Seon (31 recipes), Jang Yangnyeom (20 recipes) and rice cake cookie (20 recipes). Pepper or Chinese pepper were the most frequently used spices in all food groups except Chimchae, Hoe, Jang Yangnyeom and rice cake cookie, in which garlic, ginger, sesame and ginger were used most frequently, respectively.

Antioxidative Activities of Spices Extracts on Peroxidation of Refined Sardine Oil (정제정어리유에 대한 향신료 추출물의 항산화작용)

  • JI Cheong-Il;KANG Jin-Hoon;PARK Yeung-Beom;LEE Tae-Gee;KIM Seon-Bong;PARK Yeung-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.25 no.5
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    • pp.325-330
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    • 1992
  • This paper deals with the antioxidative activities of some spices on the autoxidation of refined sardine oil. The various spices powders(120mesh) were added into the refined sardine oil at the level of $0.1\%$ (w/w), and then incubated at $37^{\circ}C$ Among spices tested, herb spices showed higher antioxidative activities than spicy and seed spices. Especially, the antioxidative activities of herb spices on peroxidation of refined sardine oil were most effective in rosemary and sage. Furthermore, the available antioxidative compounds of rosemary and sage were fractionated into petroleum ether-soluble and -insolubles. Petroleum ether-soluble fractions(PESF) obtained from rosemary and sage on the autoxidation of refined sardine oil had a great antioxidative activities. The yields of PESF obtained from rosemary and sage were $10.3\%\;and\;12.6\%$, respectively. The PESF of rosemary and sage showed higher antioxidative effects than butylated hydroxytoluene(BHT), and indicated predominant metal ion-scavenging effect in PESF-refined sardine oil systems.

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