The radical scavenging activity of milk from cows raised by herb (lemongrass or clove)-enriched forage was measured using the 1, 1-diphenyl-2-picrylhydrazyl (DPPH)-HPLC and the 2'-deoxyguanosine oxidation methods. The active components (ascorbic acid, tocopherol and total polyphenols) were also determined. The DPPH and oxygen radical-scavenging activities of herb milk were significantly higher than those of ordinary milk. Among the active compounds, the contribution of total polyphenols was the highest, but that of ascorbic acid and tocopherol was low. Although citral (from lemongrass) or eugenol (from clove) was detected in each herb milk, the contribution of these compounds to total radical scavenging activity was negligible.

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In order to improve the textural properties of Blue marlin meat, meat blocks were soaked in various solutions containing 0-10% NaCl and/or 0-10% sucrose at 4°C and then preserved for 1h at 4°C. During soaking, NaCl concentration, water holding capacity and hardness measured as textural parameters were. Scanning electron microscopic observation (×400) of the soaked meat was also performed to investigate the relation between textural properties and microstructure of the meat. Results obtained were as follows; (1) the permeation of NaCl into the meat depended on the concentration of NaCl and the rate varied partially by the presence of sucrose. (2) with increasing the concentration of NaCl in the meat, water holding capacity of the meat increased and hardness of the meat was suppressed after heating. (3) scanning electron microscopic observation of the external portion of the NaCl-soaked meat showed a flat and a random-like structure before and after heating, respectively. From these findings, it was suggested that the NaCl soaking process is useful to improve textural quality of blue marlin meat block.

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The process of preparing buckwheat noodle mainly consists of three steps, mixing of hydrated buckwheat flour, spreading of the dough, and cutting. It is difficult, however, to allow buckwheat flour to develop its own viscosity in an air- conditioned laboratory as the hydrophilic globulin and albumin lack binding power. It is possible to take advantage of wheat flour to help buckwheat flour bind together, but addition of binder will loose the pure and clean taste of buckwheat. This paper describes the mixing method of hydrated buckwheat flour without binder for quality evaluation. Time course study of moisture distribution in hydrated buckwheat flour was studied by proton nuclear magnetic resonance imaging. The physical property analysis was carried out by the creep test. Buckwheat flour was hydrated in a bowl and mixed by hand with a mixing appliance for 1 to 4min. Viscosity of buckwheat flour increased in 3min. Proton imaging revealed that the intensity of proton signal became homogeneous, and the spin-lattice relaxation time decreased in 1 to 3min and reached steady state. Creep compliance curves followed the same time course change. The data showed the mixing process of hydrated buckwheat flower completed in 3min. The results can be utilized for the quality evaluation of buckwheat noodle.

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Flaxseeds contain α-linolenic acid and lignan. Male Sprague-Dawley rats were fed sesame seeds, raw flaxseeds or roasted flaxseeds for 20 days to study their dietary effects on immune function and lipid metabolism of rats. Serum IgG level and spleen lymphocytes IgG productivity were lower in the rats fed roasted flaxseeds than those in the rats fed the control diet. Serum and liver phosphatidylcholine hydroperoxide levels were higher in the rats fed roasted flaxseeds than those in the rats fed the control diet. Serum lipid parameters were not changed by the feeding of flaxseeds. On the fatty acid composition of the liver, higher level of α-linoleic acid and lower level of arachidonic acid were detected in the rats fed flaxseeds compare with those in rats fed control diet. Furthermore, higher level of docosahexaenoic acid were detected in the liver of the rats fed flaxseeds, suggesting that flaxseeds can be treated as the resources of n-3 polyunsaturated fatty acids. These results suggested that dietary flaxseeds modulate the metabolism of fatty acids.

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The effectiveness of electrolyzed water prepared by the electrolysis of tap water was examined in changing the color tone of sekihan. In the case of acidic electrolyzed water (AEW) obtained from the anode side was used, effect of removal of astringency was high. But, color tone of boiled extracts solution of adzuki beans became faint. In the case of basic electrolyzed water (BEW) obtained from the cathode side was used, boiled extracts solution of adzuki beans made deep color, and the color of sekihan became thick. It was indicated that the buffer capacity of BEW was higher than sodium hydroxide which was responsible for the deep color effect of BEW for boiled extracts solution of adzuki beans. However, there was a problem in which the color tone of boiled adzuki beans lowered. In removed of astringency by AEW, followed by boiled extracts solution was prepared by BEW (AEW→BEW), the color of sekihan was able to thick to tap water, and color tone of adzuki beans was equivalent. In sensory evaluation, AEW→BEW of color tone of adzuki beans and sekihan was thick to tap water.

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In the present study, we investigated the pretreatment effect of emulsifiers which contain a polyglycerin fatty acid ester or a sugar fatty acid ester on the disinfection of shredded cucumber, which is known to show higher resistance with respect to the disinfection, by sodium hypochlorite solution. As a result, all of these emulsifiers were effective. Especially, the composition with a sugar fatty acid ester was most effective in the aerobes and coliforms counts of shredded cucumber treated with the emulsifiers containing a sugar fatty acid ester before the treatment of sodium hypochlorite solution (cd. 100ppm).

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