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ABSTRACT: The effects of curing solution prepared using various ratios of a combination of collagen and konjac (100/0, 80/20, 60/40, 40/60, 20/80, and 0/100) on the quality characteristics of duck jerky were investigated. The moisture, processing yield, water activity, tenderness score, and overall acceptability score of duck jerky were the highest when the ratio of added collagen and konjac was 60/40. The rehydration ratio of duck jerky increased due to the addition of collagen and konjac combinations in curing solution, and was higher for the 60/40 and 40/60 combinations than for the others. The shear force of duck jerky was the highest for the untreated jerky, and the lowest for the jerky formulated with the 60/40 combination of collagen and konjac solution. No significant differences were observed in lightness and yellowness between jerky treated with combinations of collagen and konjac. Taken together, our results indicate that addition of a combination of collagen and konjac at a 60/40 ratio results in good quality characteristics of duck jerky. Thus, we suggest that the use of combinations of collagen and konjac in duck jerky processing is beneficial for improving the quality characteristics of the jerky.

Abstract A new solid phase microextraction (SPME)-Arrow method was evaluated for the analysis of volatile compounds in kanari-aekjeot, a Korean traditional salt–fermented sand lance sauce, and compared it to the standard headspace–SPME method. Factors observed to affect the extraction, including the fiber used, extraction temperature, extraction time, and NaCl concentration were carefully optimized. The Carboxen/Polydimethylsiloxane fiber exhibited the highest extraction efficiency for both analytical methods and was selected for further optimization of the extraction. The major volatile compounds extracted using both methods were 3-methyl butanoic acid, butanoic acid, acetic acid, 2,6-dimethylpyrazine, and benzaldehyde. The relative concentration (mg/L) of 3-methyl butanoic acid was 1.4-fold higher when using SPME. However, the SPME-Arrow method was more effective at extracting aromatic compounds including alcohol, aldehydes, and pyrazine. In particular, 3-methyl-1-butanol, 2-furanmethanol, and phenylethyl alcohol could only be detected using SPME-Arrow due to its larger sorbent volume. Thus, SPME-Arrow was evaluated as being more suitable for the extraction of pyrazines in sand lance fish sauce and might be useful for determining a broader range of volatile compounds in complex fermented foods.

Schisandra chinensis (Turcz.) Baill., which is known as omija in South Korea, is mainly cultivated in East Asia. The present study aimed to investigate the chemical composition of essential oil from the omija (OMEO) fruit obtained by supercritical fluid extraction using CO2 and to confirm the antioxidant and anti-inflammatory activity of OMEO using HaCaT human keratinocyte and RAW 264.7 murine macrophages. As a result of the chemical composition analysis of OMEO using gas chromatography-mass spectrometry, a total of 41 compounds were identified. The detailed analysis results are sesquiterpenoids (16), monoterpenoids (14), ketones (4), alcohols (3), aldehydes (2), acids (1), and aromatic hydrocarbons (1). OMEO significantly reduced the increased ROS levels in HaCaT keratinocytes induced by UV-B irradiation (p < 0.05). It was confirmed that 5 compounds (α-pinene, camphene, β-myrcene, 2-nonanone, and nerolidol) present in OMEO exhibited inhibitory activity on ROS production. Furthermore, OMEO showed excellent anti-inflammatory activity in RAW 264.7 macrophages induced by lipopolysaccharide. OMEO effectively inhibited NO production (p < 0.05) by suppressing the expression of the iNOS protein. Finally, OMEO was investigated for exhibition of anti-inflammatory activity by inhibiting the activation of NF-κB pathway. Taken together, OMEO could be used as a functional food ingredient with excellent antioxidant and anti-inflammatory activity.