• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.641-645
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• 2001

To utilize the by-products from whelk processing, whelk internal organ jeotgal was manufactured by adding pineapple and kiwifruit juices containing bromelain and actinidin, respectively. The protease activities of pineapple and kiwifruit juices were 52 and 248 unit/mL, respectively. 1 kg ground whelk internal organ was immersed to 12.5% salt concentration and then the 20, 50, or 100 mL of fruit juice were added in it. the quality of products fermented for up to 70 day at 1$0^{\circ}C$ was observed. Jeotgal wit pineapple juice showed lower pH and higher amino nitrogen content than with kiwifruit juice on 70 day of fermentation. the total nitrogen contents was the highest on 30 day of fermentation and stable thereafter. Although total numbers of microorganism were increased as fermentation progressed, there were no correlations among the juices or its adding amounts. It was thought that interactions between kinds of natural microflora and the proteases from fruit juices, and other constituents in jeotgal affected total nitrogen content of jeotgal and the growth rate of natural microorganisms. Of the all jeotgals in this study, no coliform was found It is suggested that the preparation of jeotgal with pineapple or kiwifruit juice is effective aspect of safety and quality.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.530-536
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• 2010

This study was the tenderizing activity of fig and kiwifruit using meat cooking. Furthermore, the effects of various seasonings and flavor spices were investigated. The proteolytic activity of kiwifruit was 36,513 uM/g fruit, whereas that of fig was 24,131 uM/g fruit. The best amount of fruit for meat cooking was 3~5% for kiwifruit and 5% for fig among three different dilutions, 3%, 5% & 10%. The effect of fruit ratio showed that treatment with 'kiwifruit only' produced the best organoleptic results, and there was no significant difference between the kiwifruit and fig ratios, 3:0, 2:1, 1:1. The best marinating time for meat tenderizing by fig and kiwifruit was 6hr at $4^{\circ}C$. The best marinating temperature for meat tenderizing by fig and kiwifruit was $25^{\circ}C$ rather than $4^{\circ}C$. Fruit sauce containing basic seasonings such as soy sauce, sugar, oligosaccharides, and sesame oil had a pH of 4.64 for fig and 4.23 for kiwifruit. The addition of soy sauce, oligosaccharides, and rice wine decreased the proteolytic activity of the fruits. Fruit sauce containing basic seasonings, garlic, ginger, onion and scallion had a pH of 4.71 for fig and 4.43 for kiwifruit. Finely chopped garlic, finely chopped scallion, and pureed onion, finely chopped ginger, and pear juice, all increased the proteolytic activity of the fruits. There the fruit sauce containing seasonings and flavory spices for meat cooking improved the tenderness and preference in terms of sensory evaluation without undesirable taste or increased fruits.

• Journal of Life Science
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• v.20 no.11
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• pp.1718-1724
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• 2010

Bioactive and chemical properties of silkworm powder (SP) degradation by fruit extract containing the proteolytic enzymes of kiwifruit, papaya, pineapple and pear were investigated. Silkworm powder was incubated with extracts from each fruit at $60^{\circ}C$ for 24 hr. Protein content was slightly higher in the SP treated with fruit extract than that in the control SP. Major minerals were K, Ca, Mg, and Zn. Major fatty acids were linolenic acid, oleic acid, and palmitic acid. When total protein patterns were analyzed by SDS-polyacrylamide gel electrophoresis (PAGE), silkworm protein was strongly degraded by the treatment of fruit extract from pineapple, papaya, and pear, but little silkworm degradation was observed in kiwifruit extract treatment. Fibriolytic activity was only detected in the SP by the fruit extract treatments from papaya and pear. DPPH radical scavenging activity was slightly stronger in the SP treated with fruit extract than that in silkworm powder. However, all these samples exhibiteda relatively low activity compared with the butylated hydroxytoluene (BHT). These results may provide the basic data for understanding the biological activities and chemical characteristics of SP treated with fruit extract for development of functional foods.