This study has irradiated a manufacture condition of paste and porridge consisted of agricultural and marine product-complexes which are including oysters, shrimps and Panax ginseng sprout (PGS) with excellent physiological function and nutritional value. The purpose of this study has intended to us...
This study has irradiated a manufacture condition of paste and porridge consisted of agricultural and marine product-complexes which are including oysters, shrimps and Panax ginseng sprout (PGS) with excellent physiological function and nutritional value. The purpose of this study has intended to use the results to show the usability of practical application foods.
Saponin, one of the contents of ginseng, is getting higher in roots as the growth period is being increased, especially in 6 year old root, but the shorter the growth period of stem and leaf is, the more saponin is contained. The saponin content of PGS is reported to be 60~70% higher than that of ginseng of the same age, and thus it is judged to be a useful medicinal crop for functional and palatable products.
The roots of PGS noble tetracyclic triterpenoidsaponins derived from dammarenediol-II. Dammarene-type ginsenosides are classified into the protopanaxadiol (PPD) and protopanaxatriol (PPT) groups based on their triterpeneaglycone structures. Ra, Rb1, Rb2, Rc and Rd belong to the PPD type which works for central nervous system, anti-inflammatory and analgesic effect. Re, Rf, Rg1 and Rg2 belong to the PPT type which has pharmacological effects such as fatigue recovery, muscle strength improvement and cholesterol reduction. The saponin of PGS, a major component of ginseng, is much higher than that of
PGS, especially, it is also known as the content of the leaf is 6~8 times higher than the root. It has abundant nutritional values.
The PGS has 8 times more a saponin content than ginseng, and it shows excellent efficiency in improving immunity, anticancer activity and fatigue recovery. Moreover,
it has been reported that a saponin content is higher than that of mountain ginseng roots, and its industrial utilization is very high due to its low cost.
Therefore, in this study, we investigated the production conditions of porridge made from agricultural and marine product-complexes by adding ginseng, oysters and shrimps, which have physiological functions and nutrition, and suggested the feasibility as a practical application food.
In chapter 1, Intended to obtain basic data for the manufacturing of marine
products as analyze the component characteristics of PGS (proximate composition, total amino acid and free amino acid content, mineral content, Color value), PGS powder (whole), PGS powder (leaf), PGS extract (whole) ginsenoside component
extracted from PGS's leaf (Rg1, Rb1, Rg3, F1, F2).
In chapter 2, we have obtained basic data for the application of agricultural and marine composite materials porridge by manufacturing the canned oyster porridge
with PGS and investigating the characteristics of its components (proximate composition, pH, volatile basic nitrogen (VBN), salinity, amino-N thiobarbituric acid
(TBA), total amino acid, free amino acid, mineral and sensory evaluation) and quality change during storage.
In chapter 3, after manufacturing the canned shrimp porridge with PGS, we have investigated the characteristics of its components (proximate composition, pH, VBN, salinity, amino-N, TBA value, total amino acid, and free amino acid, mineral and sensory evaluation) and quality change during storage.
In chapter 4, we have obtained basic data for product development of PGS paste with marine products by manufacturing the PGS paste added with dried oyster and
shrimp and investigating the characteristics of its quality (polyphenol content, flavonoid content, electron donating ability, color, pH, viable cell count, sensory evaluation).
Chapter 1. Characteristics of Panax ginseng sprout In this study, investigated to obtain a basic data for production of processed marine products with PGS by analyzing the proximate composition, total amino acid, free amino acid, mineral, color value and ginsenoside components (Rg1, Rb1, Rg3,F1, F2), respectively. Total amino acid content that has a great influence on PGS,staste compounds is 418.52 mg/100 g. Arginine is the most dominant amino acid among the contents in PGS and glutamic acid, aspartic acid and lysine account for more than 51.6% of the total amino acid PGS. Also, total free amino acid content is 141.41 mg/100 g. Among them, glutamic acid is the highest content, while threonine, lysine and tyrosine have occupied more than 58% of the total. The market size of ginseng is 1.6 trillion won, and it is mostly distributed in the market as a form of ginseng. It takes a long time to cultivate and is easily
contaminated by external environment. However PGS,s leaves have 6 to 8 times higher ginsenoside content than roots, and it only needs the growth environment like the limited space with little water supply. It can be cultivated without pesticides and the cultivation period is just 45 days. So, this PGS is very cost-effective. In addition, the number of farms growing PGS is rapidly increasing, so the development of processed products is urgently required.
Chapter 2. Processing and quality characteristics of canned oyster porridge product added with Panax ginseng sprout As we have manufactured the canned oyster porridge(Control), canned oyster porridge added with fresh PGS (Sample-1), the canned oyster porridge added with PGS powder (Sample-2) and the canned oyster porridge added with PGS extract (Sample-3), the results of the investigation on the quality characteristics are summarized as follows. As a result of measuring viable cell count of added with PGS oyster porridge prepared by sterilizing Fo value for 12 minutes, Viable cell was not detected in all of Control, Sample-1,2 and 3, and no expansion tube has occurred. The proximate composition of the canned oyster porridge with PGS is
moisture 86.7∼87.9%, crude protein 1.8∼2.2%, crude lipid 2.1∼2.5%, ash 0.4∼0.7% in the Control, moisture 88.0∼89.3%, crude protein 0.8∼1.2%, crude lipid 1.2
∼1.5%, ash 0.3∼0.6% in Sample-1, moisture 87.9∼89.1%, crude protein 1.0∼1.4%, crude lipid 1.4∼1.6%, ash 0.4∼0.5% in Sample-2 and moisture 86.7∼88.3%, crude protein 0.5∼0.7%, crude lipid 1.5∼1.7%, ash 0.3∼0.4% in Sample-3. As a result of observing the changes in pH, VBN and salinity during storage of the canned oyster porridge with PGS, it is pH 6.8∼6.9, VBN 1.8∼4.6 mg/100 g, salinity 0.6∼0.8% in the Control, pH 6.5∼7.0, VBN 0.5∼5.4 mg/100 g, salinity 0.5∼0.6% in Sample-1, pH 6.7∼7.0, VBN 1.8∼6.5 mg/100 g, salinity 0.6∼0.7% in Sample-2 and pH 6.7∼7.1, VBN 3.6∼5.0 mg/100 g, salinity 0.5∼0.7% in Sample-3. All of them had little difference in pH, VBN and salinity, and the pH and salinity are not changed during storage, but the content of VBN tends to increase. The change of color during storage of the canned oyster porridge with PGS is evaluated as the lightness 54.9∼59.5, redness -5.7~-4.8, yellowness 14.4∼17.4 and the color difference 41.1∼45.0 in the Control, the lightness 58.8∼62.7, redness -5.2~-4.6, yellowness 12.0∼15.7 and the color difference 32.5∼38.0 in Sample-1, the lightness 54.0∼57.8, redness -4.5~-3.3, yellowness 15.3∼17.4 and the color difference 35.5∼43.1 in Sample-2, the lightness 53.0∼55.8, redness -4.7~-3.6, yellowness 12.6∼17.2 and the color difference 31.7∼40.1 in Sample-3. The following is the result of examining the change of amino nitrogen content during storage of the canned oyster porridge with PGS. They all tend to have an
increasing amount of amino nitrogen content during storage, and it is 31.5∼61.4 mg/100 g in the Control, 32.5∼66.5 mg/100 g in Sample-1, 31.5∼61.0 mg/100 g in Sample-2 and 35.0∼60.9 mg/100 g in Sample-3. There is no significant difference in amino nitrogen content between samples. The change in the TBA value, which indicates the degree of oxidation of lipid, is measured as 0.006∼0.010 in the Control, 0.006∼0.008 in Sample-1, 0.004∼0.010 in Sample-2, 0.007∼0.008 in Sample-3. The total amino acid content of the canned oyster porridge with PGS is 1576.6 mg/100 g and proline was the highest at 991.5 mg/100 g, followed by cysteine, threonine, serine, leucine and arginine at 127.4,
59.2, 55.1, 46.3 and 39.9 mg/100 g. Moreover, Sample-1, Sample-2 and Sample-3 also had the highest content of proline at 315.6, 513.6 and 185.8 mg/100 g, respectively. In the control group, the highest content is sodium, 106.1 mg/100 g, followed by potassium (26.1 mg/100 g), calcium (20.3 mg/100 g) 100 g) and phosphorus (14.1 mg/100 g). The content of sodium is the highest in Sample-1,2 and 3, and the values are 86.0, 68.1 and 61.9 mg/100 g. And mineral contents are almost constant during the storage. The sensory characteristics such as color, smell, and taste during preservation of added with PGS oyster porridge are evaluated by 5 step‘s rating method. The results have showed that the color, smell and taste of Sample-1,2 and 3 compared to the Control, all the scores are high and there is no significant difference between the samples. The comprehensive preference is the highest at the 60th day of storage of Sample-3.
Chapter 3. Processing and quality characteristics of canned shirmp porridge product added with Panax ginseng sprout To find out the manufacturing way of the well-being gricultural seafood complexed product for modern people by using PGS instead of Panax ginseng, we have manufactured canned shrimp porridge (Control), canned shrimp porridge added with PGS (Sample-1), canned shrimp porridge added with PGS powder (Sample-2) and canned shrimp porridge added with PGS extract (Sample-3) which can be stored at room temperature and can be taken instantaneously, and the quality characteristics of them are summarized as follows. As a result of measuring viable cell count of canned shrimp porridge added with PGS prepared by sterilizing at Fo value 12 minute. The viable cells were not detected in all of Control, Sample-1,2 and 3, and no expansion tube has occurred. The proximate composition of the Control without adding PGS is moisture 86.9∼87.9%, crude protein 3.1∼3.7%, crude lipid 1.2∼1.5%
and ash 0.4∼0.7%. Also, moisture 87.5∼88.0%, crude protein 2.9∼3.2%, crude lipid 1.2∼1.5% and ash 0.3∼0.6% in Sample-1, moisture 86.8∼87.1%, crude protein 2.9 ∼3.4%, crude lipid 1.3∼1.6% and ash 0.3∼0.5% in Sample-2 and moisture 86.5∼87.8%, crude protein 1.8∼2.2%, crude lipid 1.6∼2.1% and ash 0.4∼0.7% in Sample-3. As a result of observing the changes in pH VBN and salinity during storage of the canned shrimp porridge with PGS, the pH values of the control, Sample-1,2 and 3 are 7.0~7.4, 7.0~7.6, 7.0~7.4 and 7.1~7.6, and the salinity is 0.3~0.4, 0.3~0.4, 0.4~0.6% and 0.4~0.5%, and VBN contents are 4.2~5.6, 4.1~7.8, 2.8~8.2 and 3.3~7.9 mg/100 g, respectively. As a result of measuring the changes in color value during storage of the canned shrimp porridge with PGS, the lightness of the Control is 64.7~69.3, redness -1.3~-2.0, yellowness 9.7∼12.7 and the color difference 29.3∼32.7. Also, the lightness of Sample-1,2 and 3 is 62.7~65.6, 59.1~63.4 and 60.2~65.3. Moreover,
redness of them is -1.5~-2.6, -2.2~-0.9 and -1.7~-1.0, yellowness of them is 9.4~13.5, 11.8~15.8 and 9.7~13.3. Lastly, the color difference of them is 31.4~34.8, 33.8~38.8
and 31.8~34.8. As a result of measuring the changes in amino nitrogen content during storage of the canned shrimp porridge with PGS, the contents of the control, Sample-1,2 and 3 are 45.4, 48.4, 47.2 and 52.4 mg/100 g, immediately after manufacturing, 71.2, 74.5, 72.6 and 70.2 mg/100 g, 105.2, 106.7, 101.6 and 110.8 mg/100 g after storage for
60 days and 121.2, 120.6, 124.5 and 128.6 mg/100 g after storage for 90 days. Amino nitrogen content during storage increases in all samples and there is no significant difference between samples. As a result of investigating the changes in TBA value during storage of the canned shrimp porridge with PGS, The TBA value of the Control is 0.007~0.009, Sample-1 is 0.006~0.008, Sample-2 is 0.007~0.010, and Sample-3 is 0.007~0.011. There is almost no change during storage of each the canned food, and there is little difference between the samples. As a result of investigating the total amino acid content of the canned shrimp porridge with PGS, the total amino acid content of the Control is 3,164.2 mg/100 g, among them proline is the highest at 1,940.6 mg/100 g, followed by cysteine, threonine, leucine, arginine and serine at 235.4, 115.3, 96.2, 89.4 and 39.9 mg/100 g. Indeed, Sample 1,2 and 3 also have the highest proline content of 1,563.5, 1,527.9 and 933.0 mg/100 g. As a result of investigating the changes in mineral content during storage of the canned shrimp porridge with PGS in the Control, sodium is the highest at 95.5 mg/100 g, and the following contents are 38.0, 23.7 and 19.4 mg/100 g for potassium, calcium and phosphorus. The content of sodium is the highest in Sample-1,2 and 3, and the values are 93.5, 109.0 and 121.7 mg/100 g. Mineral contents are almost constant during the storage. Sample-1,2 and 3 are evaluated considering the Control as a reference point (3
points). As a result, the color, smell, and taste scores of Sample-1,2 and 3 are higher than those of the Control. And there is no significant difference between the samples. As the storage period becomes longer, the sensory preference of color and smell is almost constant and there is no significant difference in taste at 5% level but it is numerically slightly higher. The comprehensive preference is the highest at 90 days of storage in Sample-3. Chapter 4. Quality characteristics of Panax ginseng sprout paste added
with dried oyster and dried shrimp We made PGS paste with dried oyster and dried shrimp and investigated the characteristics (total polyphenol, total flavonoid, electron donating ability, sensory evaluation, color value, pH, viscosity and viable cell counts) of the PGS paste. We
tried to make PGS paste product as a basic data for the development of PGS paste product with added seafood. Paste is the representative source of the Liguria region of Italy, mainly used as pasta sauce. In order to obtain the blending ratio of the pastes with different additive materials, it was referred to basil paste method and preliminary experiments were carried out. In order to make the paste, we have used pine nuts, dried oysters and dried shrimps.
1. Control (PGS 200 g : olive oil 200 g)
2. Sample-1 (adding 6 g of salt to Control)
3. Sample-2 (adding 8 g of garlic to Sample-1)
4. Sample-3 (adding 20 g of parmesan cheese to Sample-2)
5. Sample-4 (adding 18 g of pine nuts to Sample-3)
6. Sample-5 (adding 20 g of dried oyster to Sample-4)
7. Sample-6 (adding 20 g of dried shrimp to Sample-5)
The contents of total polyphenols and total flavonoids in the samples are the highest at Sample-5 of 5.5 mg/100 g and 3.3 mg/100 g, respectively. Electron donating ability was significantly higher in Sample-4,5 and 6. It seems to be due to the antioxidant effect of the polyphenols and flavonoids contained in the pine nuts. This study has been conducted to investigate the relationship between PGS sauce and its making method. PGS, just cultivated in 2 months, has contained 6 times more saponin than the roots of PGS. PGS with oysters and shrimps, which are fishery crops, can improve storage, flavor and nutrition. It provides the most suitable mixture ratio to meet the taste of the public and provides the basic material of the development of various products. This will be used as a basis for various product developments afterwards.
This study has irradiated a manufacture condition of paste and porridge consisted of agricultural and marine product-complexes which are including oysters, shrimps and Panax ginseng sprout (PGS) with excellent physiological function and nutritional value. The purpose of this study has intended to use the results to show the usability of practical application foods.
Saponin, one of the contents of ginseng, is getting higher in roots as the growth period is being increased, especially in 6 year old root, but the shorter the growth period of stem and leaf is, the more saponin is contained. The saponin content of PGS is reported to be 60~70% higher than that of ginseng of the same age, and thus it is judged to be a useful medicinal crop for functional and palatable products.
The roots of PGS noble tetracyclic triterpenoidsaponins derived from dammarenediol-II. Dammarene-type ginsenosides are classified into the protopanaxadiol (PPD) and protopanaxatriol (PPT) groups based on their triterpeneaglycone structures. Ra, Rb1, Rb2, Rc and Rd belong to the PPD type which works for central nervous system, anti-inflammatory and analgesic effect. Re, Rf, Rg1 and Rg2 belong to the PPT type which has pharmacological effects such as fatigue recovery, muscle strength improvement and cholesterol reduction. The saponin of PGS, a major component of ginseng, is much higher than that of
PGS, especially, it is also known as the content of the leaf is 6~8 times higher than the root. It has abundant nutritional values.
The PGS has 8 times more a saponin content than ginseng, and it shows excellent efficiency in improving immunity, anticancer activity and fatigue recovery. Moreover,
it has been reported that a saponin content is higher than that of mountain ginseng roots, and its industrial utilization is very high due to its low cost.
Therefore, in this study, we investigated the production conditions of porridge made from agricultural and marine product-complexes by adding ginseng, oysters and shrimps, which have physiological functions and nutrition, and suggested the feasibility as a practical application food.
In chapter 1, Intended to obtain basic data for the manufacturing of marine
products as analyze the component characteristics of PGS (proximate composition, total amino acid and free amino acid content, mineral content, Color value), PGS powder (whole), PGS powder (leaf), PGS extract (whole) ginsenoside component
extracted from PGS's leaf (Rg1, Rb1, Rg3, F1, F2).
In chapter 2, we have obtained basic data for the application of agricultural and marine composite materials porridge by manufacturing the canned oyster porridge
with PGS and investigating the characteristics of its components (proximate composition, pH, volatile basic nitrogen (VBN), salinity, amino-N thiobarbituric acid
(TBA), total amino acid, free amino acid, mineral and sensory evaluation) and quality change during storage.
In chapter 3, after manufacturing the canned shrimp porridge with PGS, we have investigated the characteristics of its components (proximate composition, pH, VBN, salinity, amino-N, TBA value, total amino acid, and free amino acid, mineral and sensory evaluation) and quality change during storage.
In chapter 4, we have obtained basic data for product development of PGS paste with marine products by manufacturing the PGS paste added with dried oyster and
shrimp and investigating the characteristics of its quality (polyphenol content, flavonoid content, electron donating ability, color, pH, viable cell count, sensory evaluation).
Chapter 1. Characteristics of Panax ginseng sprout In this study, investigated to obtain a basic data for production of processed marine products with PGS by analyzing the proximate composition, total amino acid, free amino acid, mineral, color value and ginsenoside components (Rg1, Rb1, Rg3,F1, F2), respectively. Total amino acid content that has a great influence on PGS,staste compounds is 418.52 mg/100 g. Arginine is the most dominant amino acid among the contents in PGS and glutamic acid, aspartic acid and lysine account for more than 51.6% of the total amino acid PGS. Also, total free amino acid content is 141.41 mg/100 g. Among them, glutamic acid is the highest content, while threonine, lysine and tyrosine have occupied more than 58% of the total. The market size of ginseng is 1.6 trillion won, and it is mostly distributed in the market as a form of ginseng. It takes a long time to cultivate and is easily
contaminated by external environment. However PGS,s leaves have 6 to 8 times higher ginsenoside content than roots, and it only needs the growth environment like the limited space with little water supply. It can be cultivated without pesticides and the cultivation period is just 45 days. So, this PGS is very cost-effective. In addition, the number of farms growing PGS is rapidly increasing, so the development of processed products is urgently required.
Chapter 2. Processing and quality characteristics of canned oyster porridge product added with Panax ginseng sprout As we have manufactured the canned oyster porridge(Control), canned oyster porridge added with fresh PGS (Sample-1), the canned oyster porridge added with PGS powder (Sample-2) and the canned oyster porridge added with PGS extract (Sample-3), the results of the investigation on the quality characteristics are summarized as follows. As a result of measuring viable cell count of added with PGS oyster porridge prepared by sterilizing Fo value for 12 minutes, Viable cell was not detected in all of Control, Sample-1,2 and 3, and no expansion tube has occurred. The proximate composition of the canned oyster porridge with PGS is
moisture 86.7∼87.9%, crude protein 1.8∼2.2%, crude lipid 2.1∼2.5%, ash 0.4∼0.7% in the Control, moisture 88.0∼89.3%, crude protein 0.8∼1.2%, crude lipid 1.2
∼1.5%, ash 0.3∼0.6% in Sample-1, moisture 87.9∼89.1%, crude protein 1.0∼1.4%, crude lipid 1.4∼1.6%, ash 0.4∼0.5% in Sample-2 and moisture 86.7∼88.3%, crude protein 0.5∼0.7%, crude lipid 1.5∼1.7%, ash 0.3∼0.4% in Sample-3. As a result of observing the changes in pH, VBN and salinity during storage of the canned oyster porridge with PGS, it is pH 6.8∼6.9, VBN 1.8∼4.6 mg/100 g, salinity 0.6∼0.8% in the Control, pH 6.5∼7.0, VBN 0.5∼5.4 mg/100 g, salinity 0.5∼0.6% in Sample-1, pH 6.7∼7.0, VBN 1.8∼6.5 mg/100 g, salinity 0.6∼0.7% in Sample-2 and pH 6.7∼7.1, VBN 3.6∼5.0 mg/100 g, salinity 0.5∼0.7% in Sample-3. All of them had little difference in pH, VBN and salinity, and the pH and salinity are not changed during storage, but the content of VBN tends to increase. The change of color during storage of the canned oyster porridge with PGS is evaluated as the lightness 54.9∼59.5, redness -5.7~-4.8, yellowness 14.4∼17.4 and the color difference 41.1∼45.0 in the Control, the lightness 58.8∼62.7, redness -5.2~-4.6, yellowness 12.0∼15.7 and the color difference 32.5∼38.0 in Sample-1, the lightness 54.0∼57.8, redness -4.5~-3.3, yellowness 15.3∼17.4 and the color difference 35.5∼43.1 in Sample-2, the lightness 53.0∼55.8, redness -4.7~-3.6, yellowness 12.6∼17.2 and the color difference 31.7∼40.1 in Sample-3. The following is the result of examining the change of amino nitrogen content during storage of the canned oyster porridge with PGS. They all tend to have an
increasing amount of amino nitrogen content during storage, and it is 31.5∼61.4 mg/100 g in the Control, 32.5∼66.5 mg/100 g in Sample-1, 31.5∼61.0 mg/100 g in Sample-2 and 35.0∼60.9 mg/100 g in Sample-3. There is no significant difference in amino nitrogen content between samples. The change in the TBA value, which indicates the degree of oxidation of lipid, is measured as 0.006∼0.010 in the Control, 0.006∼0.008 in Sample-1, 0.004∼0.010 in Sample-2, 0.007∼0.008 in Sample-3. The total amino acid content of the canned oyster porridge with PGS is 1576.6 mg/100 g and proline was the highest at 991.5 mg/100 g, followed by cysteine, threonine, serine, leucine and arginine at 127.4,
59.2, 55.1, 46.3 and 39.9 mg/100 g. Moreover, Sample-1, Sample-2 and Sample-3 also had the highest content of proline at 315.6, 513.6 and 185.8 mg/100 g, respectively. In the control group, the highest content is sodium, 106.1 mg/100 g, followed by potassium (26.1 mg/100 g), calcium (20.3 mg/100 g) 100 g) and phosphorus (14.1 mg/100 g). The content of sodium is the highest in Sample-1,2 and 3, and the values are 86.0, 68.1 and 61.9 mg/100 g. And mineral contents are almost constant during the storage. The sensory characteristics such as color, smell, and taste during preservation of added with PGS oyster porridge are evaluated by 5 step‘s rating method. The results have showed that the color, smell and taste of Sample-1,2 and 3 compared to the Control, all the scores are high and there is no significant difference between the samples. The comprehensive preference is the highest at the 60th day of storage of Sample-3.
Chapter 3. Processing and quality characteristics of canned shirmp porridge product added with Panax ginseng sprout To find out the manufacturing way of the well-being gricultural seafood complexed product for modern people by using PGS instead of Panax ginseng, we have manufactured canned shrimp porridge (Control), canned shrimp porridge added with PGS (Sample-1), canned shrimp porridge added with PGS powder (Sample-2) and canned shrimp porridge added with PGS extract (Sample-3) which can be stored at room temperature and can be taken instantaneously, and the quality characteristics of them are summarized as follows. As a result of measuring viable cell count of canned shrimp porridge added with PGS prepared by sterilizing at Fo value 12 minute. The viable cells were not detected in all of Control, Sample-1,2 and 3, and no expansion tube has occurred. The proximate composition of the Control without adding PGS is moisture 86.9∼87.9%, crude protein 3.1∼3.7%, crude lipid 1.2∼1.5%
and ash 0.4∼0.7%. Also, moisture 87.5∼88.0%, crude protein 2.9∼3.2%, crude lipid 1.2∼1.5% and ash 0.3∼0.6% in Sample-1, moisture 86.8∼87.1%, crude protein 2.9 ∼3.4%, crude lipid 1.3∼1.6% and ash 0.3∼0.5% in Sample-2 and moisture 86.5∼87.8%, crude protein 1.8∼2.2%, crude lipid 1.6∼2.1% and ash 0.4∼0.7% in Sample-3. As a result of observing the changes in pH VBN and salinity during storage of the canned shrimp porridge with PGS, the pH values of the control, Sample-1,2 and 3 are 7.0~7.4, 7.0~7.6, 7.0~7.4 and 7.1~7.6, and the salinity is 0.3~0.4, 0.3~0.4, 0.4~0.6% and 0.4~0.5%, and VBN contents are 4.2~5.6, 4.1~7.8, 2.8~8.2 and 3.3~7.9 mg/100 g, respectively. As a result of measuring the changes in color value during storage of the canned shrimp porridge with PGS, the lightness of the Control is 64.7~69.3, redness -1.3~-2.0, yellowness 9.7∼12.7 and the color difference 29.3∼32.7. Also, the lightness of Sample-1,2 and 3 is 62.7~65.6, 59.1~63.4 and 60.2~65.3. Moreover,
redness of them is -1.5~-2.6, -2.2~-0.9 and -1.7~-1.0, yellowness of them is 9.4~13.5, 11.8~15.8 and 9.7~13.3. Lastly, the color difference of them is 31.4~34.8, 33.8~38.8
and 31.8~34.8. As a result of measuring the changes in amino nitrogen content during storage of the canned shrimp porridge with PGS, the contents of the control, Sample-1,2 and 3 are 45.4, 48.4, 47.2 and 52.4 mg/100 g, immediately after manufacturing, 71.2, 74.5, 72.6 and 70.2 mg/100 g, 105.2, 106.7, 101.6 and 110.8 mg/100 g after storage for
60 days and 121.2, 120.6, 124.5 and 128.6 mg/100 g after storage for 90 days. Amino nitrogen content during storage increases in all samples and there is no significant difference between samples. As a result of investigating the changes in TBA value during storage of the canned shrimp porridge with PGS, The TBA value of the Control is 0.007~0.009, Sample-1 is 0.006~0.008, Sample-2 is 0.007~0.010, and Sample-3 is 0.007~0.011. There is almost no change during storage of each the canned food, and there is little difference between the samples. As a result of investigating the total amino acid content of the canned shrimp porridge with PGS, the total amino acid content of the Control is 3,164.2 mg/100 g, among them proline is the highest at 1,940.6 mg/100 g, followed by cysteine, threonine, leucine, arginine and serine at 235.4, 115.3, 96.2, 89.4 and 39.9 mg/100 g. Indeed, Sample 1,2 and 3 also have the highest proline content of 1,563.5, 1,527.9 and 933.0 mg/100 g. As a result of investigating the changes in mineral content during storage of the canned shrimp porridge with PGS in the Control, sodium is the highest at 95.5 mg/100 g, and the following contents are 38.0, 23.7 and 19.4 mg/100 g for potassium, calcium and phosphorus. The content of sodium is the highest in Sample-1,2 and 3, and the values are 93.5, 109.0 and 121.7 mg/100 g. Mineral contents are almost constant during the storage. Sample-1,2 and 3 are evaluated considering the Control as a reference point (3
points). As a result, the color, smell, and taste scores of Sample-1,2 and 3 are higher than those of the Control. And there is no significant difference between the samples. As the storage period becomes longer, the sensory preference of color and smell is almost constant and there is no significant difference in taste at 5% level but it is numerically slightly higher. The comprehensive preference is the highest at 90 days of storage in Sample-3. Chapter 4. Quality characteristics of Panax ginseng sprout paste added
with dried oyster and dried shrimp We made PGS paste with dried oyster and dried shrimp and investigated the characteristics (total polyphenol, total flavonoid, electron donating ability, sensory evaluation, color value, pH, viscosity and viable cell counts) of the PGS paste. We
tried to make PGS paste product as a basic data for the development of PGS paste product with added seafood. Paste is the representative source of the Liguria region of Italy, mainly used as pasta sauce. In order to obtain the blending ratio of the pastes with different additive materials, it was referred to basil paste method and preliminary experiments were carried out. In order to make the paste, we have used pine nuts, dried oysters and dried shrimps.
1. Control (PGS 200 g : olive oil 200 g)
2. Sample-1 (adding 6 g of salt to Control)
3. Sample-2 (adding 8 g of garlic to Sample-1)
4. Sample-3 (adding 20 g of parmesan cheese to Sample-2)
5. Sample-4 (adding 18 g of pine nuts to Sample-3)
6. Sample-5 (adding 20 g of dried oyster to Sample-4)
7. Sample-6 (adding 20 g of dried shrimp to Sample-5)
The contents of total polyphenols and total flavonoids in the samples are the highest at Sample-5 of 5.5 mg/100 g and 3.3 mg/100 g, respectively. Electron donating ability was significantly higher in Sample-4,5 and 6. It seems to be due to the antioxidant effect of the polyphenols and flavonoids contained in the pine nuts. This study has been conducted to investigate the relationship between PGS sauce and its making method. PGS, just cultivated in 2 months, has contained 6 times more saponin than the roots of PGS. PGS with oysters and shrimps, which are fishery crops, can improve storage, flavor and nutrition. It provides the most suitable mixture ratio to meet the taste of the public and provides the basic material of the development of various products. This will be used as a basis for various product developments afterwards.
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