Quality Characteristics of Natto Made by Different Ingredients

Natto, Traditional Japanese food fermented by Bacillus Natto, has been well known for a good nutritional food. However it has particular flavor, so most Koreans are not fond of it. That is the reason why, garlic(2%) and ginseng(2%) were added to make Natto, acceptable to Koreans. General soybean Natto(S1), 2% garlic Natto(S2), 2% ginseng Natto(S3) and blacksoybean Natto(S4) were prepared. The proximate composition revealed the most moisture content in S2 among the all samples. The most crude protein, crude fat and ash were found in S4. The non-fibrous and fiber contents were the most in S1 and S3. In the texture characteristics, hardness and gumminess were the highest in S4. The highest springness and cohesiveness were found in S1. Adhesiveness and chewing were the best in S2 and S3. The minerals composition revealed the most calcium content in S3 among the all samples. Fatty acid compositions were mainly consisted of linoleic acid(46.91~48.47%). In the sensory evaluation, S3 showed the best preference, appearance and color. In the aspects of taste and texture, S4 was mostly preferred. Flavor and viscosity of S2 were the best among the all samples. The general soybean Natto(S1) without any addition showed low values in most examinations and tests. In the sensory evaluation, S3 has the best overall acceptability among the all experimental Nattos.

Antioxidant Effects on various solvent extracts from Onion Peel and Onion Flesh

This study was designed to investigate the role of onion as a natural antioxidant. Onion was distinguished as yellow onion peel and onion flesh. Onion samples were extracted with 5 different kinds of solvents such as water, 70% ethanol, 99.9%ethanol, 99.9% methanol, and 96% butanol in order to select optimal extraction solvents, In this part of study linoleic acid was used s an model system for the purpose of determining the antioxidant activities. The optimal extraction rate of various solvents containing onion samples was determined by measuring extraction yield, electron donating ability(EDA), thiobarbituric acid(TBA), and thiocyanate, which are common methods for measuring activity. As a result 70% ethanol was shown as the most effective solvent.

A Comparison of Inhibitory Effects in Brown and White Rice (Oryza sativa L.) against Mutagenicity Induced by Tryptophan Pyrolysates

The inhibitory effect of rice(Oryza sartiva L., illpumbyeo) against mutagenicity induced by tryptophan pyrolysates were investigated using Salmonella typhimurium reversion assay. Both methanol extracts of obtained from brown and white rice were found to possess strong activites of inhibiting the mutagenicities of 3-amino-1,4-dimethyl-5H-pyriod[4,3-b]indol(Trp-P-1) and 3-amino-1-methyl-5H-pyrido[4,3-b]indol(Trp-P-2) on Salmonella typhimurium reversion assay. As the concentration of methanol extract increased, inhibitory effect on mutagenicity increased but reached at steady state as inhibition rate of 90% when the concentration was above 10mg/plate. There was no significant difference(p>0.05) in inhibitory effect of methanol extracts between brown and white rice against tryptophan pyrolysates.

The Study on Acceptability of Liver Sausage by Proportions of Liver and Processings

Objectives of this study were to investigate the acceptability of liver sausages, one of the most favorite product of meats, and to examine the applicability of pork liver in manufacturing sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of sensory evaluation. Based on th basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their physicochemical and nutritional properties. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. The Findings from these experiments are summarized as follows: 1. As the percentage of the liver was incresed, outer color of experimental sausages were significantly decreased. 2. The hardness, gumminess, chewiness were significantly decreased as the amount of liver increased. 3. Sausages containing 30% pork liver had best acceptability after swallowing. 4. The flavor and taste of liver in experimental sausages were significantly increased by adding liver. In summary, sausages containing 30% pork liver had best acceptability for consumption in terms of the indices measured in this study.