• Title, Summary, Keyword: organic acid

Search Result 4,137, Processing Time 0.062 seconds

Effects of Aqueous Ozone Combined with Organic Acids on Microflora Inactivation in the Raw Materials of Saengsik

  • Bang, Woo-Suk;Eom, Young-Ran;Eun, Jong-Bang;Oh, Deog-Hwan
    • Food Science and Biotechnology
    • /
    • v.16 no.6
    • /
    • pp.958-962
    • /
    • 2007
  • This study was conducted to determine the effects of microorganism inactivation using 3 ppm of aqueous ozone (AO), 1% citric acid, 1% lactic acid, and 1% acetic acid alone, as well as the combinations of AO and organic acid, for washing the raw materials of saengsik (carrot, cabbage, glutinous rice, barley) with or without agitation. The combination of AO and 1% of each organic acid significantly inactivated spoilage bacteria in both the vegetables and the grains (p<0.05). However, in the glutinous rice, no inhibitory effects were shown for total aerobic bacteria by using water, ozone, or the combination of AO with citric acid or lactic acid, without agitation. Microbial inactivation was enhanced with agitation in the grains, whereas dipping (no agitation) treatments showed better inhibitory effects in the vegetables than in the barley, suggesting that washing processes should take into account the type of food material.

Organic Acids and Volatile Flavor Compounds in Traditional Andong Sikhe (전통 안동식혜의 유기산 및 향기성분)

  • Woo, Hi-Seob;Choi, Cheong
    • Journal of the Korean Society of Food Science and Nutrition
    • /
    • v.24 no.2
    • /
    • pp.208-213
    • /
    • 1995
  • Andong Sikhe in Korea was prepared and fermented at 5$^{\circ}C$ and the taste and flavor compounds were evaluated. Major flavor components were identified by gas chromatography-mass spectrometer as camphene, sabinene, 1-(1, 5-dimethyl-4-hexyl)-4-methyl-benzene, alpha-zingibirene, farnesene, 2, 6-bis(1, 1-dimethylethyl)-4-metethyl-phenol, beta-sesquiphellandrene, calalene, tetradecanoic acid, and 9, 12-octadecanoic acid. The concentration of nonvolatile organic acid such as lactic acid, oxalic acid and citric acid were 18.10mg/100g, 1.04mg/100g and 1.37mg/100g, respectively, and those of other nonvolatile organic acid were a little. The pH and acidity of Andong Sikhe were 4.06 and 0.32 during fermentation and storage.

  • PDF

Effect of Organic Acids on Microbial Populations and Salmonella typhimurium in Pork Loins

  • Kang, Seoknam;Jang, Aera;Lee, Sang Ok;Min, Joong Seok;Kim, Il Suk;Lee, Mooha
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.16 no.1
    • /
    • pp.96-99
    • /
    • 2003
  • The objective of this study was to evaluate the effects of various organic acids on microbial characteristics and Salmonella typhimurium in pork loins. Fresh pork loins were sprayed with various organic acids such as lactic acid, citric acid and acetic acid at various concentrations (0.5, 1, 1.5 and 2%). After spraying, the samples were packaged by HDPE film under air and stored at $4^{\circ}C$ for 14 days, and analyzed. Microbial deterioration of pork loins during the aerobic cold storage was delayed by organic acid spray. The bactericidal effect of acids increased with the increasing concentration. However, the inhibitory activity of organic acids during the storage varied with the kinds and concentrations of the acids. As for total plate counts, acetic acid was found to have the highest bactericidal activity, whereas citric acid was found to be the most inhibitory for coliform and S. typhimurium.

Studies on the Organic Acids Composition in Shellfishes 1. Nonvolatile Organic Acids Composition of Top Shell, Hard Clam, Abalone and their Boiled-Dried Products (패류의 유기산 조성에 관한 연구 1. 소라, 대합, 전복 및 그 자건품의 비휘발성유기산 조성)

  • JO Kil-Suk;PARK Yeung-Ho
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.18 no.3
    • /
    • pp.227-234
    • /
    • 1985
  • The present study was carried out for making clear the organic acids composition of some shellfishes and their boiled-dried products. Three species of shellfish such as top shell, hard clam and abalone were chosen as the experimental samples and analysed for their nonvolatile organic acids composition by gas liquid chromatography (GLC). Eight kinds of nonvolatile organic acid were identified in raw and boiled-dried top shell, major ones were succinic, malic and pyroglutamic acid. Out of nine kinds of nonvolatile acid was determined in raw and boiled-dried of hard clam, abundant ones were succinic, lactic and malic acid, And seven kinds of nonvolatile organic acid were detected in boiled-dried abalone while eight kinds in raw sample, abundant ones were succinic, lactic and pyroglutamic acid, respectively. In all samples, the total amount of nonvolatile organic acid was the most abundant in hard clam while the least in abalone, and the content of succinic acid was appeared as the most abundant one. In dried samples, the total amount of the nonvolatile organic acid was determined to be about half-decrease after the boiled-dried treatment of the raw samples, of which abalone showed the highest decreasing을 rate whereas hard clam was the lowest. In general, the decreasing rate of each acid was the higher in fumaric, malic and citric acid than in maleic, oxalic and succinic acid.

  • PDF

Organic Acid Composition and Flavor Characteristics of Lactic Acid Fermented Cereal Beverages

  • Yi, Do-Youn;Kim, Gi-Myung;Lee, Ki-Young
    • Journal of Microbiology and Biotechnology
    • /
    • v.3 no.2
    • /
    • pp.129-133
    • /
    • 1993
  • The effect of different compositions of organic acids on the flavor profile of 10% sugar solution was investigated by the response surface methodology, and the results were used to evaluate the flavor characteristics of lactic acid fermented cereal beverages. A mixture of extruded rice flour (10%) and soymilk (7.8% dry matter) was fermented with Leuconostoc mesenteroides (Sikhae). Depending on the substrate pretreatments, for example, the malt or amylase digestion and the proteolytic enzyme hydrolysis, the sugar and organic acid composition of the product varied. The organic acid composition of the fermented beverages was in the ranges of 0.44-0.55% lactic acid, 0.05-0.09% acetic acid and 0.07-0.09% citric acid, while that of commercial apple juice was 1.59% malic acid and 0.49% acetic acid. The flavor profiles of fermented beverages added with 10% sucrose were compared to those of apple juice and a model mixture containing 0.48% citric acid, 0.39% lactic acid and 0.12% acetic acid in 10% sugar solution. The QDA diagram of fermented beverages approached to that of apple juice, when the substrate was digested by amylase but not by protease.

  • PDF

Changes of Organic Acids, Polyphenols, Pigments and Fiber Concentration with a Different Stalk Position and Grade of Korean Flue-cured Leaf Tobacco

  • Volgger Dietmar;Hwang Keon-Joong
    • Journal of the Korean Society of Tobacco Science
    • /
    • v.26 no.2
    • /
    • pp.186-192
    • /
    • 2004
  • This study was carried out to analyze the organic acids, polyphenols, pigments and fiber materials concentration with a different stalk position and grade of korean leaf tobaccos. Eight kinds of flue-cured leaf tobaccos which were different stalk position and grade were used for this study. Three kinds of major organic acids(citric, malic and oxalic), 2 kinds of polyphenols(chlorogenic acid and rutin), 3 kinds of pigments($\beta$-carotene, chlorophyll-a and chlorophyll-b), and 2 kinds of fiber components(pectin and lignin) were analyzed. All of these chemical components were changed with a different stalk position. When the citric acid, malic acid, $\beta-carotene$, chlorophyll-a, and lignin concentration were low in the middle stalk position and high in both bottom and upper position, oxalic acid and chlorogenic acid show the highest concentration in the middle stalk position. All of these chemical components also changed with a different grade of leaf tobaccos. As the citric acid, malic acid, $\beta-carotene$, chlorophyll-b, and lignin concentration decreased as the grade ascended, the oxalic acid and chlorogenic acid concentration increased as the grade ascended. This results assumed that the quality of korean leaf tobacco was directly proportional to oxalic acid and chlorogenic acid concentration but it was inversely proportional to citric acid, malic acid, $\beta-carotene$, chlorophyll-b and lignin concentration.

Contents of Chemical Constituents in Organic Korean Cabbages (유기농 배추의 영양 및 기능성 성분 함량)

  • Seong, Jong-Hwan;Park, Sung-Gyun;Park, Eun-Mi;Kim, Han-Soo;Kim, Dong-Seob;Chung, Hun-Sik
    • Korean Journal of Food Preservation
    • /
    • v.13 no.5
    • /
    • pp.655-660
    • /
    • 2006
  • To evaluate the chemical characteristics of organic Korean cabbages, the content of moisture, crude protein, crude lipid, crude ash, dietary fiber, mineral, vitamin C, free sugar, organic acid, chlorophyll and carotenoid were analyzed in organic and nonorganic cabbages. The levels of crude protein, crude lipid, crude ash, soluble dietary fiber, insoluble dietary fiber, minerals(Ca, P, Ee, Mg, S, Zn), ascorbic acid, dehydroascorbic acid, fructose, glucose, sucrose, chlorophyll a, chlorophyll b and carotenoid in organic cabbages were higher than those in nonorganic cabbages. However, the content of moisture, malic acid, citric acid, potassium in organic cabbages were lower than those in nonorganic cabbages.

Studies on Ceramic Powder Fabrication from Rice Phytoliths. II. Obtaining Amorphous Silica Powder by Acid Treatments. (벼의 규소체로부터 세라믹 분말제조에 관한 연구 II. 산처리에 따른 비정질 실리카분말 제조)

  • 류상은
    • Journal of Korean Powder Metallurgy Institute
    • /
    • v.3 no.2
    • /
    • pp.112-119
    • /
    • 1996
  • Using rice husks pulverized by rotating knife cutter, the raw rice husk powder was solution treated by nitric and hydrochloric acids in order to separate phytolith from organic constituents. Because of the strong resistance of organic components of rice husk to acids, the raw powder had to be boiled in concentrated acids up to 300 min. By boiling in nitric acid for 60~120 min, all organic components were resolved while amorphous silica Powder of about 20 nm in size and of higher than 99.8% in purity was left behind. Inferior to the nitric acid, hydrochloric acid was not able to resolve organic component completely leaving unresolved matter of about 40% by weight even after 300 min of boiling. From the acid treatments and impurity analyses, it is considered that most of metallic elements in rice husks are combined to organic components that are easily soluble to acids.

  • PDF

pH Control for Dyebath Reuse in Dyeing of Polyamide with Binary Mixtures of Acid Dyes

  • Koh, Joonseok;Park, Sang Hyuck;Shim, Goo Hwan;Cho, Dae Hwan;Kim, Jae Pil
    • Fibers and Polymers
    • /
    • v.5 no.2
    • /
    • pp.110-116
    • /
    • 2004
  • Hydrolyzable organic esters were compared with ammonium sulphate as an acid donor for the pH control in dye-bath-reuse system of acid dyes mixtures. The ability of pH control, levelness, dyeing properties and reproducibility in dye-bath-reuse system were investigated comparatively. Hydrolyzable organic esters showed higher exhaustion and color yield than ammonium sulphate. In addition, hydrolyzable organic ester exhibited very low conductivity less than 0.5 mS, while ammonium sulphate give high conductivity. However, we could not observe any difference in levelness of dyed samples between two kinds of acid donors in laboratory scale dyeing. Over 10 cycles of reuse, hydrolyzable organic esters showed higher reproducibility than ammonium sulphate. No deterioration of the color fastness and levelness occurs over 10 cycles of reuse.

Intercalation of Functional Organic Molecules with Pharmaceutical, Cosmeceutical and Nutraceutical Functions into Layered Double Hydroxides and Zinc Basic Salts

  • Hwang, Seong Ho;Han, Yang Su;Choe, Jin Ho
    • Bulletin of the Korean Chemical Society
    • /
    • v.22 no.9
    • /
    • pp.1019-1022
    • /
    • 2001
  • Negatively charged functional organic molecules such as retinoic acid, ascorbic acid, indole acetic acid, citric acid, salicylic acid, acidic dye (indigo carmine, Food Blue 1) are intercalatively encapsulated by zinc basic salt (hydrozincite) and layered double hydroxide. Such functional organic-inorganic nanohybrids are realized via coprecipitation reaction involving simultaneous formation of layered inorganic lattice and intercalation of anionic species. The heterostructural nature of these nanohybrids, their particle morphology and textural characterizations are mainly discussed on the basis of Powder X-ray Diffraction and Field Emission Scanning Electron Microscopy results.

  • PDF