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Lee MJ, Park SJ, Choi YJ, Lee MA, Yun YR, Min SG, Seo HY, Her JY, Park SH. Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi. J Food Sci Technol 2020; 57:4103-4110. [PMID: 33071331 DOI: 10.1007/s13197-020-04446-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/22/2020] [Accepted: 04/08/2020] [Indexed: 01/18/2023]
Abstract
This study was conducted to evaluate the quality of onion juices that had been heat-treated for different times as well as their use as a table sugar substitute in Kimchi. The onions were steamed at 100 ∘C for 30 min and boiled at 90 ∘C for 30, 60, and 120 min. The highest cycloalliin (0.76 mM), free-sugar (sucrose 1.66 g/L, glucose 8.62 g/L, and fructose 7.64 g/L), and malic acid (0.82 g/L) contents were observed in onion boiled at 90 ∘C for 120 min. The possibility of using heat-treated onion juices as an alternative to table sugar in Kimchi was evaluated by comparing the lactic acid bacteria count, pH, acidity, organic acid, and free-sugar in these juices with those in Kimchi prepared using table sugar (control). The total viable bacteria and lactic acid bacteria showed similar growth patterns as in the control. The average pH reduction and increase in titratable acidity (%) in all treated Kimchi samples during fermentation for 4 weeks were 1.18 ± 0.05 and 0.81 ± 0.06, respectively. Kimchi with onion juice heat-treated for 120 min (K120) had the most similar lactic acid and acetic acid contents to that in the control after fermentation for 4 weeks. The highest mannitol level after fermentation for 4 weeks was detected in K120, which showed better sensory qualities compared to the control.
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Affiliation(s)
- Min Jung Lee
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Sung Jin Park
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Yun-Jeong Choi
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Mi-Ai Lee
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Ye-Rang Yun
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Sung Gi Min
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Hye-Young Seo
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
| | - Jae-Young Her
- Department of Food Engineering, Mokpo National University, Muangun, 1666 Jeollanamdo Republic of Korea
| | - Sung Hee Park
- World Institute of Kimchi, Gwangju, 61755 Republic of Korea
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Lee JY, Kim YG, Her JY, Kim MK, Lee KG. Reduction of biogenic amine contents in fermented soybean paste using food additives. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.015] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Jeong DW, Heo S, Lee B, Lee H, Jeong K, Her JY, Lee KG, Lee JH. Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation. Int J Food Microbiol 2017; 262:8-13. [PMID: 28950164 DOI: 10.1016/j.ijfoodmicro.2017.09.011] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2017] [Revised: 09/15/2017] [Accepted: 09/18/2017] [Indexed: 01/15/2023]
Abstract
We inoculated five starter candidates, Enterococcus faecium, Tetragenococcus halophilus, Bacillus licheniformis, Staphylococcus saprophyticus, and Staphylococcus succinus, into sterilized soybeans to predict their effectiveness for flavor production in fermented soybean foods. All of the starter candidates exhibited sufficient growth and acid production on soybean cultures. Twenty-two volatile compounds, such as acids, alcohols, carbonyls, esters, furans, and pyrazines, were detected from the control and starter candidate-inoculated soybean cultures. Principal component analysis of these volatile compounds concluded that E. faecium and T. halophilus produced a similar profile of volatile compounds to soybeans with no dramatic differences in soybean flavor. B. licheniformis and S. succinus produced the crucial volatile compounds that distinguish the flavor profiles of soybean. During soybean fermentation, phenylmethanol and 2,3,5,6-tetramethylpyrazine were determined as odor notes specific to B. licheniformis and 3-methylbutyl acetate as an odor note specific to S. succinus.
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Affiliation(s)
- Do-Won Jeong
- Department of Food and Nutrition, Dongduk Women's University, Seoul 02748, Republic of Korea
| | - Sojeong Heo
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Bitnara Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Hyundong Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Keuncheol Jeong
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Jae-Young Her
- Department of Food Engineering, Mokpo National University, Muangun, 58555, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University, Ilsan, 10326, Republic of Korea
| | - Jong-Hoon Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.
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Mok JH, Her JY, Kang T, Hoptowit R, Jun S. Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) combination technology on the extension of supercooling for chicken breasts. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.10.002] [Citation(s) in RCA: 49] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Park SW, Jeong JH, Her JY, Kim MK, Lee KG. Polycyclic aromatic hydrocarbon levels and risk assessment for food from service facilities in Korea. Food Additives & Contaminants: Part B 2017; 10:143-148. [DOI: 10.1080/19393210.2017.1284159] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Shin-Woong Park
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Gyeonggi-do, Republic of Korea
| | - Jun-Hyun Jeong
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Gyeonggi-do, Republic of Korea
| | - Jae-Young Her
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Gyeonggi-do, Republic of Korea
| | - Mina K. Kim
- Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju-si, Chonbuk, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang-si, Gyeonggi-do, Republic of Korea
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Jeong DW, Lee B, Her JY, Lee KG, Lee JH. Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development. Int J Food Microbiol 2016; 236:9-16. [PMID: 27427871 DOI: 10.1016/j.ijfoodmicro.2016.07.011] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2016] [Revised: 06/10/2016] [Accepted: 07/09/2016] [Indexed: 12/18/2022]
Abstract
To select starters for the production of meju and doenjang, traditional Korean fermented soybean foods, we assessed the safety and technological properties of their predominant isolates, Staphylococcus saprophyticus, Staphylococcus succinus and Staphylococcus xylosus. Phenotypic antibiotic resistance, hemolysis and biofilm formation were strain-specific. None of the S. succinus isolates exhibited antibiotic resistance or hemolytic activities. Thirty-three selected strains, identified through safety assessments of 81 coagulase-negative staphylococci (CNS) isolates, produced cadaverine, putrescine, and tyramine, but not histamine in the laboratory setting. The production of these three biogenic amines may, however, be insignificant considering the high levels of tyramine produced by the control, Enterococcus faecalis. The 33 CNS strains could grow on tryptic soy agar containing 21% NaCl (w/v), exhibited acid producing activity at 15% NaCl, and expressed strain-specific protease and lipase activities. S. succinus 14BME1, the selected starter candidate, produced significant amounts of benzeneacetic acid, 2,3-butanediol, trimethylpyrazine, and tetramethylpyrazine through soybean fermentation.
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Affiliation(s)
- Do-Won Jeong
- Department of Bio and Fermentation Convergence Technology, Kookmin University, Seoul 02707, Republic of Korea
| | - Bitnara Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea
| | - Jae-Young Her
- Department of Food Science and Biotechnology, Dongguk University, Ilsan 10326, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University, Ilsan 10326, Republic of Korea
| | - Jong-Hoon Lee
- Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Republic of Korea.
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Lee J, Her JY, Lee KG. Reduction of aflatoxins (B₁, B₂, G₁, and G₂) in soybean-based model systems. Food Chem 2015; 189:45-51. [PMID: 26190599 DOI: 10.1016/j.foodchem.2015.02.013] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2014] [Revised: 09/24/2014] [Accepted: 02/03/2015] [Indexed: 10/24/2022]
Abstract
The effects of chemical, physical, and cooking treatments on the reduction of aflatoxin B1 (AFB1), B2, G1, and G2 in soybean matrix were investigated. A HPLC-FLD with a Kobra cell system was used for the quantitative analysis of aflatoxins (AFs). To decrease the level of AFs during the soaking process, the contaminated soybeans were submerged in organic acid solutions. The reduction rates of AFB1 in 1.0N citric acid, lactic acid, succinic acid, and tartaric acid for 18h were 94.1%, 92.7%, 62.0%, and 95.1%, respectively. In the case of pH and autoclave treatment, the level of AFB1 was significantly decreased during autoclaving process at pH 7.4, 9.0, and 11.1, compared with the non-autoclaved samples (p<0.05). In the case of physical treatment, the heating process at 100 and 150°C for 90min significantly decreased the level of AFB1 by 41.9% and 81.2%, respectively (p<0.05). The reduction rate of AFB1 after cooking was 97.9% for soybean milk and 33.6% for steamed soybeans.
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Affiliation(s)
- Jongin Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 26, 3-Ga, Pil-dong, Jung-gu, Seoul 100-715, Republic of Korea
| | - Jae-Young Her
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 26, 3-Ga, Pil-dong, Jung-gu, Seoul 100-715, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 26, 3-Ga, Pil-dong, Jung-gu, Seoul 100-715, Republic of Korea.
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Kim JS, Her JY, Lee KG. Formation and reduction of carcinogenic furan in various model systems containing food additives. Food Chem 2015; 189:108-13. [DOI: 10.1016/j.foodchem.2014.10.128] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2014] [Revised: 10/15/2014] [Accepted: 10/17/2014] [Indexed: 10/24/2022]
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Kim MY, Her JY, Kim MK, Lee KG. Formation and reduction of furan in a soy sauce model system. Food Chem 2015; 189:114-9. [DOI: 10.1016/j.foodchem.2015.02.015] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2014] [Revised: 10/27/2014] [Accepted: 02/03/2015] [Indexed: 11/17/2022]
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Abstract
Furan (C4H4O) is a volatile compound formed mostly during the thermal processing of foods. The toxicity of furan has been well documented previously, and it was classified as “possible human carcinogen (Group 2B)” by the International Agency for Research on Cancer. Various pathways have been reported for the formation of furan, that is, thermal degradation and/or thermal rearrangement of carbohydrates in the presence of amino acids, thermal degradation of certain amino acids, including aspartic acid, threonine, α-alanine, serine, and cysteine, oxidation of ascorbic acid at higher temperatures, and oxidation of polyunsaturated fatty acids and carotenoids. Owing to the complexity of the formation mechanism, a vast number of studies have been published on monitoring furan in commercial food products and on the potential strategies for reducing furan. Thus, we present a comprehensive review on the current status of commercial food monitoring databases and the possible furan reduction methods. Additionally, we review analytical methods for furan detection and the toxicity of furan.
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Affiliation(s)
- Yun-Jeong Seok
- Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea
| | - Jae-Young Her
- Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea
| | - Yong-Gun Kim
- Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea
| | - Min Yeop Kim
- Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea
| | - Soo Young Jeong
- Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea
| | - Mina K Kim
- Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea
| | - Jee-Yeon Lee
- Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
| | - Cho-Il Kim
- Bureau of Health Industry Promotion, Korea Health Industry Development Institute, Chungcheongbuk-do, Korea
| | - Hae-Jung Yoon
- Department of Food Safety Evaluation, National Institute of Food and Drug Safety Evaluation, Ministry of Food and Drug Safety, Chungcheongbuk-do, Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University, Goyang-si, Korea
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Lee KJ, Ha YC, Her JY, Woo JC, Kim YD, Bae HK. A Study on the Comparison of Methods for the Measurement of Hydrocarbon Dew Point of Natural Gas. Korean Chemical Engineering Research 2015. [DOI: 10.9713/kcer.2015.53.4.496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Her JY, Kim MS, Kim MK, Lee KG. Development of a spray freeze-drying method for preparation of volatile shiitake mushroom (Lentinus edodes) powder. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12888] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Jae-Young Her
- Department of Food Science and Biotechnology; Dongguk University-Seoul; 32 Dongguk-ro Ilsandong-gu Goyang-si 410-820 Korea
| | - Min Suk Kim
- Department of Food Science and Biotechnology; Dongguk University-Seoul; 32 Dongguk-ro Ilsandong-gu Goyang-si 410-820 Korea
| | - Mina K. Kim
- Department of Food Science and Biotechnology; Dongguk University-Seoul; 32 Dongguk-ro Ilsandong-gu Goyang-si 410-820 Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology; Dongguk University-Seoul; 32 Dongguk-ro Ilsandong-gu Goyang-si 410-820 Korea
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