So-Yeon Choi

Preparation and Quality Analysis of Sodium-Reduced Fried Fish Cakes

To help reduce high intake of sodium in the Korean diet, sodium-reduced fried fish cakes (SRFFCs) were prepared and evaluated with regard to color, textural properties, and sensory attributes as indicators of quality. The quality characteristics of 30% SRFFCs were not notably different from those of full sodium FFCs; however, substitution of sodium with potassium altered the color and decreased consumer acceptance on sensory evaluation items. These results suggest that the SRFFCs that will be accepted by consumers can be prepared without compromising the quality.

Antioxidant activity of water extracts of persimmon flower buds

Fresh, naturally dried, and artificially dried persimmon (Diospyros kaki cv. Fuyu) flower buds (PFBs) were extracted with deionized water (1 g/100 mL) at five temperatures (60, 70, 80, 90, and 100°C) for 4 soaking times (30, 60, 120, and 180 s). DPPH and ABTS radical scavenging activities were enhanced with increasing extraction time and temperature. Extraction time and temperature in fresh PFB extract led to little differences in total phenolic contents (TPCs). However, naturally and artificially dried PFB extracts significantly changed TPCs. The extracts of artificially dried PEB for 180 s at 100°C contained the highest TPC: 43.07 μg gallic acid equivalents/g. These results suggest that the drying method and soaking condition are important for the application of PFBs to a functional food material.

Antimicrobial and ACE Inhibitory Activities of Citrus unshiu Fermented with Lactic Acid Bacteria

To develop high quality citrus products, seven lactic acid bacteria were innoculated onto ground citrus (Citrus unshiu) and cultured for 10 days. On culture days 0, 3, 5, 7, and 10, citrus ferments were withdrawn, and their antimicrobial and angiotensin-I converting enzyme (ACE) inhibitory activities were evaluated. Citrus ferments innoculated with CL-1 and CL-2, which were isolated from kimchi, showed relatively higher antimicrobial activities against food poisoning bacteria. Citrus ferments innoculated with CL-1 and CL-2 also showed stronger ACE inhibitory activities than other ferments. CL-1 and CL-2 showed more than 99% homogeny with Pediococcus acidilactici and Lactobacillus sakei, respectively, by 16S rRNA gene analysis. These results indicate that fermentation with P. acidilactici and L. sakei might contribute to the increased antimicrobial and anti-hypertensive activities of citrus.