Inhibitory Effects of Organic Acids against Pectinolytic Yeasts Isolated from Decayed Citrus 연부현상이 발생한 감귤로부터 분리한 효모에 대한 유기산의 생육 저해 효과
박은진 Eun-jin Park , 김소연 Soyeon Kim
DOI:10.9724/kfcs.2015.31.1.001
Abstract
Organic acids are known as natural sanitizers. We examined the sanitizing effects of five organic acids (acetic acid, propionic acid, citric acid, malic acid, and lactic acid) and their persistence on three pectinolytic yeast strains isolated from decayed citrus, and the persistence of their sanitizing effects was determined during storage at 4°C and 16°C. The 7~8 log CFU/mL of the mixed three yeast mixture was exposed to various concentrations of each organic acid for 1 min. The yeast mixtures decreased under detection limit(1 log CFU/mL) in 1% of acetic acid, followed by in 3% of propionic acid with the reduction of 5 log CFU/mL. The citric acid, malic acid, and lactic acid decreased the number of yeasts under detection limit at 7.5%. When treated with deionized water and 1~5% of organic acids were treated on the surfaces of citrus contaminated by yeasts, total numbers of the yeasts decreased under detection limit(3 log CFU) at 5% of acetic acid and 4 log CFU/piece at 5% propionic acid compared with deionized water. When treated with acetic acid and propionic acid on the stem ends of the contaminated citrus, total numbers of the yeasts significantly decreased 0.5 log CFU/piece at 3% of both organic acids. During storage at 4°C and 16°C for 20 days, total number of yeasts significantly decreased at 2% acetic acid compared with deionized water. This study suggested that organic acids could be used to sanitize microbial contaminants from citrus for storage and transportation.
Fermentation Characteristics of Shindari Added with Carrot 당근을 첨가한 쉰다리의 발효 특성
김소연 Soyeon Kim , 박은진 Eun-jin Park
DOI:10.9724/kfcs.2015.31.1.009
Abstract
Shindari is a traditional fermented drink of Jeju in Korea, which is made with boiled barley and nuruk for short fermentation periods. This study determined chemical, microbiological, and sensory characteristics of the modified Shindari with 15% carrots as an additive (carrot Shindari), and this study compared it with a traditional Shindari as a control. After fermentation at 30°C for a day, the pHs of the carrot Shindari and traditional Shindari largely decreased, and the total acidities increased in both of the Shindari. The significantly higher scores of Hunter's color values were observed more in carrot Shindari than in traditional Shindari. Also, carrot Shindari (0.4954 g/100 g) had a significantly higher content of vitamin C than traditional Shindari (0.0030 g/100 g). The most abundant free sugar and organic acid were glucose and lactic acid, respectively, in both of the Shindari. The total numbers of bacteria, fungi and lactic-acid bacteria in both samples increased by log 3 CFU/mL after fermentation. Based on 16S ribosomal RNA gene analysis, the dominant lactic-acid bacteria was Pediococcus acidilactici in both samples. The DPPH (1.1-diphenyl-2-picrylhydrazyl) radical scavenging activity of carrot Shindari (60.13%) was higher than that of traditional Shindari (23.70%). In sensory evaluations (taste, flavor, color, and overall acceptance), the carrot Shindari had higher scores in all these values. In this study, the modified Shindari with carrot presenting high sensory characteristic as well as chemical and microbiologic characteristics provide an opportunity to improve the application of a traditional fermented drink of Jeju, Shindari.
Effects of Xylanase on the Baking Properties of Sorghum Xylanase 첨가에 따른 수수의 제빵 적성 변화
안지은 Ji Eun Ahn , 고지연 Ji Yeon Go , 고봉경 Bong Kyung Koh
DOI:10.9724/kfcs.2015.31.1.018
Abstract
This study investigated the baking properties of sorghum with the addition of xylanase or Pentopan, which is a baking additive containing xylanase. The control bread was made with a 30% substitution for wheat flour and the optimum level of enzyme addition was 0.75 mg/g flour for Pentopan and 5 mg/g flour for xylanase. The water binding capacity of wheat flour increased with the addition of sorghum, but decreased with the addition of either xylanase or Pentopan. The resistance of dough increased while extensibility decreased with the addition of sorghum; however, resistance decreased while extensibility increased with the addition of the enzyme. Specific volume of bread decreased significantly with the addition of sorghum. However, the specific volume was significantly recovered with the addition of enzyme. Crumb firmness was higher in the sorghum-added sample, but crumb firmness of the bread decreased with the addition of the enzyme. The crumb firmness of bread with added xylanase decreased significantly in 24 hours. These results demonstrated that adding sorghum with either xylanase or Pentopan that included xylanase increased specific volume and decreased crumb firmness whereas sorghum decreased the quality of fermented bread when added to wheat flour. The firmness rate of fermented bread particularly decreased with the addition of pure xylanase.
Key Words
sorghum, wheat, xylanase, bread
Quality Characteristics and Antioxidant Activities of Commercial Makjang 시판막장의 품질 특성 및 항산화성
전소현 So Hean Jeon , 신숙경 Suk Kyung Shin , 김현정 Hyun Jeong Kim , 민아영 A Young Min , 김미리 Mee Ree Kim
Quality Characteristics and Antioxidant Activities of Commercial Makjang 시판막장의 품질 특성 및 항산화성
전소현 So Hean Jeon , 신숙경 Suk Kyung Shin , 김현정 Hyun Jeong Kim , 민아영 A Young Min , 김미리 Mee Ree Kim
DOI:10.9724/kfcs.2015.31.1.026
Abstract
The purpose of this research is to evaluate the quality characteristics and antioxidant activities of Makjang, Korean traditional fermented soybean paste, which has recently been disappearing, for its preservation. Six kinds of commercial Makjang from three different regions (Kang-won-do, Choong-chung-do, and Kyung-sang-do) were analysed for approximate composition, salinity, pH, total phenol contents, and DPPH and hydroxyl radical scavenging activities. Moisture content of samples was 48.30-58.93% while, crude protein was 9.42-13.67%. Crude fat was 2.45-6.50%, crude fiber was 2.08-6.45%, and ash was 6.59-14.64%. Salinity content ranged from 5.63-12.68%, and pH ranged from 4.36-5.67. Soluble solid content and reducing sugar content of samples ranged from 38.3-54.5 Brix and 22.38-31.61% respectively. The lightness, redness, and yellowness of the Hunter color system of samples were 16.58-28.19, 7.8-16.51, and 8.35-14.21, respectively. Total polyphenol contents were 0.20-0.45 mg/ml. Antioxidant activities determined by DPPH radical scavenging activity and hydroxyl radical scavenging activity (IC50 value) ranged from 45.07 mg/ml to 95.93 mg/ml and 69.81 mg/ml to 309.40 mg/ml, respectively. From these results, it was suggested that the manufacturing process of Makjang is needed to standardize for quality control, and for mass production.
Survey on the Ratio of Kitchen to Total Space and Ventilation System Capacity of Kitchens through Case Studies in Korean Foods Restaurants 사례 조사를 통한 한식 음식점의 주방면적 비율과 환기시설의 적정성 조사
Survey on the Ratio of Kitchen to Total Space and Ventilation System Capacity of Kitchens through Case Studies in Korean Foods Restaurants 사례 조사를 통한 한식 음식점의 주방면적 비율과 환기시설의 적정성 조사
For the globalization of Korean food restaurants, the kitchens should be equipped with proper ventilation systems and space to keep clean and ensure food safety. This study aimed to examine the ratio of kitchen to total space of restaurant and the suitability of the ventilation systems employed at Korean food restaurants. Data were collected by on-site survey of 12 Korean foods restaurants in Seoul. Length and width of the restaurants were measured with scale. Temperatures and air velocity around the heating equipment, working area, and hood were measured with a thermal imaging camera anemometer and thermometer. Statistical analyses were conducted with the SPSS program. The average space of the restaurants was 25.7 m2. The ratio of kitchen to space was 0.22 for restaurants sized 32 m2, 0.28 for 33-66 m2, 0.21 for 66.1-99 m2, 0.16 for 99.1-148.5 m2, and 0.35 for those above 148.5 m2. Average maximum and minimum air velocity around the hood were 0.28 m/sec and 0.22 m/sec, respectively. Under these conditions, the temperature of the working area was 41°C, presenting an uncomfortable indoor temperature for kitchen employees to work. When classifying 3 groups based on the minimum and maximum air velocity, the temperatures near the cooking area and in the hood of the restaurants showed significant differences among the three groups. When the maximum air velocity was over 0.3 m/sec, the temperature of the cooking area was as 30.1°C, showing a significantly lower temperature (p<0.01). Based on these results, the kitchen space rate of 0.25 to the total space and a ventilation system maintaining a maximum air velocity over 0.3 m/sec were recommended for ensuring the food safety of Korean foods restaurants sized 66 to 99 m2.
Key Words
restaurant, kitchen space ratio, ventilation system, temperature around heating equipment
Antioxidative Activities and Qualitative Characteristics of Substitute Tea using Salvia plebeia R. Br. 배암차즈기 차 제조와 항산화 활성 및 품질특성
정지숙 Ji-suk Jeong , 김용주 Yong-joo Kim , 안은경 Eun-kyung Ahn , 신주영 Ju-young Shin , 고근배 Geun-bae Go , 손병길 Byeong-gil Son
Antioxidative Activities and Qualitative Characteristics of Substitute Tea using Salvia plebeia R. Br. 배암차즈기 차 제조와 항산화 활성 및 품질특성
정지숙 Ji-suk Jeong , 김용주 Yong-joo Kim , 안은경 Eun-kyung Ahn , 신주영 Ju-young Shin , 고근배 Geun-bae Go , 손병길 Byeong-gil Son
DOI:10.9724/kfcs.2015.31.1.041
Abstract
The substitute tea was manufactured from the leaves of Salvia plebeia R. Br. (SPR) that have anti-inflammatory and antioxidative activities. Total polyphenols and flavonoids in SPR were 71.8±4.74 GAE mg/g and 38.7±2.95 QUE mg/g, respectively. DPPH radical scavenging activity of SPR water extract had an RC50 of 16.9 μg/mL. SPR inhibited lipopolysaccharide (LPS)-induced nitric oxide (NO) production with an IC50 of > 100 μg/mL. Medium and large leaves were used in the SPR substitute tea (SPRT). The water content was dissipated on roasting within approximately 10 minutes, and the tea obtained from fan-firing for a total 120 minutes was evaluated as most superior. Flavor was positively correlated with the taste and general preference. SPRT maintained its anti-oxidative activity without significant changes on roasting or fan-firing even after the heat treatment. The appropriate weight of a tea bag for one serving was 1.0 g. The study results indicated that SPR is a potential resource for the development of food or ingredients with anti-inflammatory properties.
Key Words
Salvia plebeia R. Br., anti-inflammatory, antioxidative, substitute tea, fan-firing
Study on Importance-Performance Analysis Regarding Country-of-Origin Labeling for Restaurants 음식점 원산지표시제에 관한 중요도-만족도 분석
Study on Importance-Performance Analysis Regarding Country-of-Origin Labeling for Restaurants 음식점 원산지표시제에 관한 중요도-만족도 분석
남지연 Ji-yeon Nam , 홍완수 Wan-soo Hong
DOI:10.9724/kfcs.2015.31.1.053
Abstract
The purpose of this study is to investigate the importance-performance analysis for country-of-origin labeling at restaurants. There is a growing concern over food safety as well as interest in the country-of-origin for food ingredients served at restaurants. In this study, the importance-performance analysis for the labeling of country-of-origin at restaurants, revealed that there were significant differences in all 12 attribute items, and the importance was scored higher than the performance in all items. Also, the importance-performance analysis for the attributes of the country-of-origin labeling showed that ‘supportive government policies’, ‘system of controls for violation of the country-of-origin labeling’, and ‘penalty for violation of the country-of-origin labeling’ are included in the second quadrant, which has a high level of importance but a low level of performance.
Studies on Oxidative Stability of Tenebrio molitor Larvae During Cold Storage 갈색거저리(Tenebrio molitor) 유충의 냉장 저장 중 산화 안정성에 관한 연구
김소영 So-young Kim , 손양주 Yang-ju Son , 김수희 Soo-hee Kim , 김안나 An-na Kim , 이금양 Geum-yang Lee , 황인경 In-kyeong Hwang
DOI:10.9724/kfcs.2015.31.1.062
Abstract
The purpose of this study was to evaluate the changes on the characteristics of the oxidative stability of Tenebrio molitor larvae during cold storage at 4°C. Pretreatment for T. molitor larvae was designed into three methods: raw (R), freeze-dried (F.D.), and pan-fried (P.F.). The water content of the raw sample (61.46%) was higher than those of other samples (F.D.: 5.02%, P.F.: 3.67%) and its high water content was expected to facilitate the oxidation of the raw sample. In our results, the peroxide value and the carbonyl value of all of the samples increased and the raw sample, after storage for 18 day, showed the highest value. The pan-fried sample had no significant increase in its lactic acid content, acid value, and thiobarbituric acid value; whereas those values were increased in the raw sample and the freeze-dried sample (p<0.05). The browning reaction was more progressed in the pan-fried sample than other samples at 0 day, but there was no significant change during the storage. The raw sample and the freeze-dried sample had their browning indexes increase with the increasing storage period (p<0.05). The pan-fried sample produced less oxidation products than the freeze-dried sample, indicating that the unheated sample was more susceptible to oxidation than the heated samples. In conclusion, heating treatment and low water content would be effective for improving the safety and stability of T. molitor larvae during cold storage.
A Study on Quality Improvement of Korean Restaurants Perceived by Workers for the Globalization of Korean Food 한식당 종사자가 인식하는 한식 세계화를 위한 한식당 품질개선 방안
이나영 Na-young Yi , 이주연 Ju-yeon Lee , 곽동경 Tong-kyung Kwak
DOI:10.9724/kfcs.2015.31.1.072
Abstract
The purpose of this study was to investigate workers’ perception on the quality improvement of Korean restaurants for the globalization of Korean food. A total of 342 workers at Korean restaurants in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire. Excluding responses with significant missing data, 250 responses were used for data analysis. In terms of the improvement of service quality attributes, the ‘sanitation management (4.51)’ category received the highest score, followed by ‘service skill (3.93)’, ‘menu development (3.90)’, ‘serving method (3.88)’, ‘facility and ambiance (3.84)’, and ‘food taste (3.40)’. There were significant differences of workers’ perception on the improvement of service quality which were ‘menu development (p<0.01)’, ‘service skill (p<0.001)’, ‘facility and ambiance (p<0.001)’, and ‘sanitation management (p<0.01)’ by restaurant operation type, and ‘service skill (p<0.001)’ and ‘facility and ambiance (p<0.001)’ by workers' position. The mean score of each service quality category showed that Korean restaurants managed by a franchisor were ranked the highest. In each service quality category, the items which showed the highest scores for the improvement were ‘developing the finest cuisine (4.08)’, ‘providing food seasoning according to customer requests (3.70)’, ‘proving ladles, tongs, and extra plates which enable customers to take as much food as they want (4.12)’, ‘staff's ability to explain menu (4.08)’, ‘using tableware appropriate to each dish (4.03)’, ‘sanitary management of the provided tableware (dishes, spoons and knives) (4.57)’, and ‘thorough toilet management (4.57)’. This research suggests that Korean restaurants need to improve service quality to globalize Korean food, and the strategies for service quality management should be developed to be applied to each restaurant operation type.
Key Words
Korean restaurant, service quality, improvement, globalization
The Effect of Aronia Powder (Aronia melanocarpa) on Antioxidant Activity and Quality Characteristics of Pork Patties 아로니아 분말 첨가가 돈육 패티의 항산화 활성과 품질 특성에 미치는 영향
The Effect of Aronia Powder (Aronia melanocarpa) on Antioxidant Activity and Quality Characteristics of Pork Patties 아로니아 분말 첨가가 돈육 패티의 항산화 활성과 품질 특성에 미치는 영향
This study was performed to evaluate the effects of adding aronia powder on the antioxidant activities and physicochemical properties of pork patties. The patties were prepared by adding 0%, 1%, 2%, and 3% of aronia powder. Water and ethanol were used to extract the antioxidant compounds from aronia. Total phenolic compounds of the water and ethanol extract of aronia were 164.55 mg/g and 221.08 mg/g, respectively. The total phenol contents and DPPH free radical scavenging activity of patties were significantly increased with the increasing amount of aronia powder. Moisture content in control group was 60.61%, and it was significantly different from the aronia powder groups. The cooking loss rate and reduction ratio significantly decreased with the increasing amount of aronia powder. The hardness, chewiness, and gumminess of the control group were lower than those of the treatment group. In the sensory evaluation, the addition of 1% aronia received the best score in appearance, color, and overall preference. We suggest that aronia powder may be a useful ingredient in pork patties to improve the quality characteristics and antioxidant potential.
Comparison of Antioxidant and Anti-colon Cancer Activities of Red Cabbage (Brassica oleracea) by Microwave Cooking 전자레인지 조리에 의한 적양배추의 항산화력 및 대장암세포 증식억제
Comparison of Antioxidant and Anti-colon Cancer Activities of Red Cabbage (Brassica oleracea) by Microwave Cooking 전자레인지 조리에 의한 적양배추의 항산화력 및 대장암세포 증식억제
권태은 Tae-eun Guon , 정하숙 Ha Sook Chung
DOI:10.9724/kfcs.2015.31.1.091
Abstract
The present study was performed to investigate antioxidant and anti-colon cancer activities of red cabbage (Brassica oleracea L. var. capitata f. rubra DC) according to the cooking conditions (raw, microwave, blanching and steaming). The contents of red cabbage extracts were determined as follow: total phenolic contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis-(3-ethy lbenzo -thiazoline-6-sulfonic acid) (ABTS), 3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide (MTT) assay, western blot analysis. The total contents of polyphenol and flavonoid of red cabbage were 20.27 mg GAE/g Dry weight ±0.03 and 2.55±0.02 mg RE/g Dry weight. In this study, the total contents of polyphenol were decreased to both microwave and steam cooking. Total antioxidant activity and growth inhibition of HCT116 human colon cancer cells were in the order of raw > microwaving > steaming cooking methods. These results indicate that red cabbage extracts might have antioxidant and anti-proliferative activity according to the cooking conditions.
Key Words
red cabbage, microwave cooking, antioxidant, anti-proliferative, HCT116 colon cancer cells
Effect of Starter Cultures on the Antioxidant Activities of Allium hookeri Root-Hot Water Extract 발효 균주에 따른 삼채뿌리 열수추출물의 항산화능 비교연구
장자영 Ja-young Jang , 이지은 Jieun Lee , 최은지 Eun-ji Choi , 최학종 Hak-jong Choi , 오영준 Young Jun Oh , 이성현 Sung Hyun Lee , 김현주 Hyun Ju Kim
Effect of Starter Cultures on the Antioxidant Activities of Allium hookeri Root-Hot Water Extract 발효 균주에 따른 삼채뿌리 열수추출물의 항산화능 비교연구
장자영 Ja-young Jang , 이지은 Jieun Lee , 최은지 Eun-ji Choi , 최학종 Hak-jong Choi , 오영준 Young Jun Oh , 이성현 Sung Hyun Lee , 김현주 Hyun Ju Kim
DOI:10.9724/kfcs.2015.31.1.098
Abstract
Allium hookeri, a member of the onion family, has long been mainly cultivated for food and medicinal use in Southeast Asian countries, owing to its various biological properties. However, no studies of the anti-oxidative effects of fermented A. hookeri root extracts have been conducted to date. Therefore, this study investigated the effect of different starter cultures on the antioxidant activities of hot water extract of A. hookeri root by using the following five strains: Lactobacillus acidophilus, Bifidobacterum longum, Enterococcus faecium, Streptococcus thermophilus, and Saccharomyces cerevisiae. DPPH and ABTS radical scavenging activity, total phenolic acid contents, and total antioxidant capacity were higher in the hot water extract of A. hookeri root fermented with starter cultures than those of A. hookeri root. Among hot water extract of A. hookeri root fermented with starter cultures, fementing with S. cerevisiae showed the highest antioxidant activities. The results of this study provide new evidence of the anti-oxidative properties of A. hookeri root with starter cultures, indicating that it may be highly valuable as a natural product owing to its high-quality functional components.
