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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Preventive Nutrition and Food Science
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
Volume & Issues
Volume 6, Issue 4 - Dec 2001
Volume 6, Issue 3 - Sep 2001
Volume 6, Issue 2 - Jun 2001
Volume 6, Issue 1 - Mar 2001
Selecting the target year
Oxidative Stability of Seasoned-Dried Pacific Saury (Imported Product) Treated with Liquid Smoke
Cha, Yong-Jun ; Park, Sung-Young ; Kim, Hun ; Jeong, Eun-Jeong ; Chung, Yeon-Jung ; Kim, Jin-Soo ;
Preventive Nutrition and Food Science, volume 6, issue 4, 2001, Pages 201~205
As a series of studies on improving the processing suitability of imported Pacific saury, oxidative stability of seasoned-dried Pacific saury treated with liquid smoke (T2 product) was examined during storage, comparing with control (C, seasoning only) and T1 (treatment of 0.05% BHT instead of liquid smoke). The pH of T2 treated with liquid smoke was relatively lower than those of C and T1 during storage. The contents of volatile basic nitrogen in all products increased continuously during storage. In the changes of TBA and POV of products during storage, the POV of T2 was lower than that of T1, and the TBA values of T1 and T2 were lower than that of C product. The major fatty acids were 22 : 1n-11, 20 : 1n-11, 16 : 0, 14 : 0, 22 : 6n-3, 20 : 5n-3, 18 : 4n-3, 16 : 1n-7, 14 : 1n-7 and 18 : 1n-9 in the both C and T2 products. The contents of polyunsaturated fatty acids in hath C and T2 somewhat decreased with increasing storage period, while those of saturated and monounsaturated fatty acids increased.
Ethanol Fermentation of Corn Starch by a Recombinant Saccharomyces cerevisiae Having Glucoamylase and
Lee, Dae-Hee ; Park, Jong-Soo ; Ha, Jung-Uk ; Lee, Seung-Cheol ; Hwang, Yong-Il ;
Preventive Nutrition and Food Science, volume 6, issue 4, 2001, Pages 206~210
Starch is an abundant resource in plant biomass, and it should be hydrolyzed enzymatically into fermentable sugars for ethanol fermentation. A genetic recombinant yeast, Saccharomyces cerevisiae GA-7458, was constructed by integrating the structural gene of both
-amylase from Bacillus stearothermophilus and the gene (STA1) encoding glucoamylase from S. diastaticus into the chromosome of S. cerevisiae SH7458. The recombinant yeast showed active enzymatic activities of
-amylase and glucoamylase. The productivity of ethanol fermentation from the pH-controlled batch culture (pH 5.5) was 2.6 times greater than that of the pH-uncontrolled batch culture. Moreover, in a fed-batch culture, more ethanol was produced (13.2 g/L), and the production yield was 0.38 with 2% of corn starch. Importantly, the integrated plasmids were fully maintained during ethanol fermentation.
Packaging Effect on Microbial and Physicochemical Changes in Irradiated Cooked Pork Sausage during Frozen Storage at
Cheorun Jo ; Son, Jun-Ho ; Kim, Jae-Hyun ; Cho, Kyoung-Whan ; Byun, Myung-Woo ;
Preventive Nutrition and Food Science, volume 6, issue 4, 2001, Pages 211~215
The packaging effect on physicochemical changes in irradiated sausage stored at -2
was studied. Emulsion-type cooked pork sausage was made with (156 ppm) or without NaNO
(0 ppm), and packaged in three different conditions such as aerobic, vacuum and
(100%). The samples irradiated at 0, 5 and 10 kGy absorbed dose, and the total number of microorganisms, lipid oxidation, color and texture were analyzed during frozen storage at-2
. Irradiation of the sausage at 10 kGy completely controlled microbial growth during storage. An NaNO
addition to the sausage significantly reduced lipid oxidation, and the TBARS value of the sausage with aerobic packaging was higher than that with the vacuum and
packaging. The NaNO
addition increased Hunter color a-value dramatically, but no packaging effect was found (p > 0.05). Irradiation influenced shear values resulting in lower shear values in 10 kGy-irradiated sausages with aerobic packaging, and
packaged sausage showed comparatively lower shear value than other packaging methods. From the results, vacuum or
(100%) packaging were better than aerobic packaging for frozen stored pork sausage, especially far microbial quality and lipid oxidation.
Influence of Sample Form, Storage Conditions and Periods on Accumulated Pulsed Photostimulated Luminescence Signals of Irradiated Korean Sesame and Perilla Seeds
Yi, Sang-Duk ; Yang, Jae-Seung ;
Preventive Nutrition and Food Science, volume 6, issue 4, 2001, Pages 216~223
A study was carried out to examine the effect of sample form and storage conditions on the accumulated PPSL signals. Korean perilla and sesame seeds were tested as whole samples and separated minerals. Radiation-induced PPSL signals of perilla and sesame seeds themselves significantly increased with irradiation dose up to 5 kGy. On the other hand, a slight decrease in the accumulated PPSL signals was shown at 10 kGy. Similar results were also found in separated minerals. The accumulated PPSL signals of irradiated samples decreased with increasing storage periods. The decay rate was higher in 5 or 10 kGy-irradiated samples than in 1 kGy, in room conditions than in darkroom conditions, and in sesame and perilla seeds themselves than in separated minerals. The accumulated PPSL signals of the irradiated samples measured fur 120 s were higher than those measured for 60 s. These results indicated that although the PPSL signal of all samples decreased with increasing the storage time, detection of irradiated samples was still possible after 12 months of storage regardless of sample form and measurement times (60 and 120 s) in both room and darkroom conditions.
The Effect of Vegetable Extracts on the Activity of Alcohol Dehydrogenase from Saccharomyces cerevisiae
Jung, Soon-Teck ; Kang, Bae-Kwang ;
Preventive Nutrition and Food Science, volume 6, issue 4, 2001, Pages 224~229
We investigated the effects of bean sprouts (Glycine max), dropwort (Oenanthe javanica), and radish (Raphanus sativus var. hortensis for. acanthiformis) extracts on alcohol dehydrogenase (ADH). The extracts from three kinds of vegetables were prepared by extracting with boiling water, distilling water, and ethyl alcohol. Among extracts, boiling water extract showed the highest activating effect on ADH, respectively and distilled water extract had a greater effect on ADH activation than that of alcohol extract. The ADH facilitating effect of bean sprout extract by distilled water was significantly higher than dropwort or radish, hut the effect of the bean sprout extract by ethyl alcohol was lower than others. The facilitating effect on ADH of mixture extracts of bean sprout and dropwort were mixed at 1 : 1 mixture of boiled-water extract showed the highest effectiveness. And bean sprout extract separated below 3000 molecular weight (MW) range of extract fraction had greater ADH activity than large MW parts.
Antimicrobial Activities of (-)Epicatechin from Ulmus davidiana var. japonica Cortex
Lee, Gyu-Hee ; Shim, Chang-Ju ; Chang, Yeong-Il ; Park, Seong-Hyun ; Oh, Hong-Rock ; Oh, Man-Jin ;
Preventive Nutrition and Food Science, volume 6, issue 4, 2001, Pages 230~234
The extract of Ulmus davidiana var. japonica cortex has known as natural anti-inflammatory substance in East Asia. For the identification of antimicrobial substance, it was extracted by using methanol and fractionated by using different organic solvents. The fraction of butanol was represented the highest antimicrobial activities. Therefore, the butanol fraction was purified and identified the chemical structure by
C-NMR spectra, FT-IR and EI/MS spectroscopies. The isolated antimicrobial substance was identified as cis-2-[3,4-dihydroxy phenyl]-3,4-dihydro-2H-1-benzopyran-3,5,7-triol, which has commonly known as (-)epicatechin. Its minimum inhibitory concentrations (MICs) against Staphylococcus aureus and Listeria monocytogenes were shown as 100
Storage Stability of Seasoned-Dried Pacific Saury (Imported Product) Treated with Liquid Smoke
Cha, Yong-Jun ; Park, Sung-Young ; Cho, Woo-Jin ; Lee, Young-Mi ; Kim, Hyounjin ; Kim, Jin-Soo ;
Preventive Nutrition and Food Science, volume 6, issue 4, 2001, Pages 235~239
In order to enhance suitable processing methods of imported Pacific saury, Cololabis saira, storage stability of seasoned-dried Pacific saury (imported product) treated with liquid smoke (T2 product) was compared with a control (C, seasoning only) and T1 (treatment of 0.05% BHT instead of liquid smoke). The histamine contents of 3 seasoned-dried products were within a stable range (9.08 ~ 12.08 mg/100 g) during storage. The water activities of all products were in the 0.698 ~ 0.755 range. The viable cell count of T2 was lower than those of C and T1 during storage. The change in color values of C, T1 and T2 were not significant with increasing storage period. The results of the sensory evaluation during storage showed that the shelf-life of T2 was extended to 60 days, while those of C and T1 were limited to up to 45 days.
Shelf Life Extension of Korean Fresh Pasta by Modified Atmosphere Packaging
Lee, Dong-Sun ; Paik, Hyun-Dong ; Im, Geun-Hyung ; Yeo, Ik-Hyun ;
Preventive Nutrition and Food Science, volume 6, issue 4, 2001, Pages 240~243
Fresh pasta was packaged in a modified atmosphere of 22%
and compared with a control air package for its quality changes during storage at 8
. The modified atmosphere packaging suppressed the microbial growth of total aerobic bacteria and yeasts/molds with a concomitant reduction in the rates of physical and chemical quality changes, and thus successfully extended the shelf life of fresh packs from 20 days of air packs to 40 days based on microbial criterion of 10
cfu/g. The shelf life extension was greater when the initial microbial quality of the product was better.
Isolation of Angiotensin Converting enzyme inhibitors from Ripe Cucurbita moschata Duch
Hyeyoung Jung ; Song, Kyung-Bin ;
Preventive Nutrition and Food Science, volume 6, issue 4, 2001, Pages 244~246
Angiotensin converting enzyme (ACE) inhibitor acts on the inhibition of ACE and causes a decrease in blood pressure. There have been several reports on screening of ACE inhibitors from natural food products and protein hydrolysates of various food sources. Ripe Cucurbita moschata Duch has been used as an oriental medicine in Korea. To isolate ACE inhibitors, crude water extracts of the edible portion of ripe Cucurbita moschata Duch were obtained after heating in water at 95
for 2 h. Crude extracts were then filtered using PM-10 and YM-1 membranes. The membrane-filtered solution was loaded onto Sephadex G-15 column equlibrated with a phosphate buffer. Among the four major fractions of gel permeation chromatography, the second fraction had the highest inhibitory activity of 65%. Further purification of the fraction using reversed-phase HPLC with a
column produced ACE inhibitors, which were identified as a mixture having molecular mass of 222 and 273 by Tandem mass spectrometry.
Measurement of Permeability of Food Packaging Polymer Films to Organic Vapors
Kim, Jong-Kyoung ; Lee, Jun-Ho ; Ha, Young-Sun ;
Preventive Nutrition and Food Science, volume 6, issue 4, 2001, Pages 247~252
The need to determine the permeability of organic vapors to polymeric films such as aromas, flavors, etc. has significantly increased in the food industry because of preservation and safety issues along with migration problems. However, due to the complex nature of the permeation process, there have been few investigations compared to nonorganic compounds. In this paper, we review the history of permeability studies and typical methods of permeability measurement such as the isostatic method and quasi-isostatic method for organic vapors. New instrumental developments and significant findings are also introduced and discussed.
Short Communication of Novel Application of Food Irradiation
Cheorun Jo ; Lee, Ju-Wosn ; Byunl, Myung-Woo ;
Preventive Nutrition and Food Science, volume 6, issue 4, 2001, Pages 253~256
Irradiation of food is not only used for sanitation purposes but can be used for processing techniques to reduce or eliminate toxic or undesirable compounds on food. Irradiation wag effective to reduce the allergenicity of food by modification of the structure of proteins causing allergy reactions. Volatile N-nitrosmaine was reduced or eliminated by irradiation in the model system study and the breakdown products by irradiation did not recombine under human stomach conditions (pH 2,3, and 4,37
). The possibility of residual chlorophyll b reduction by irradiation was also found, and the model study indicated that irradiation be used to destroy chlorophyll b, resulting in protection from photooxidation in oil without acceleration of lipid oxidation during irradiation. In this paper, several on-going research projects for the application of food irradiation as a new processing technique are introduced, including reduction of food allergens, breakdown of volatile N-nitrosamine and residual chlorophyll b.
Utilization of Poultry Processing Wastes
Linus G. Fonkwe ; Rakesh K. Singh ; Lee, Jun-Ho ;
Preventive Nutrition and Food Science, volume 6, issue 4, 2001, Pages 257~262
Large amounts of poultry processing wastes including blood, feathers, offal, bones and manure are produced annually from the poultry industry. Over the past years, these products have been wasted and now there is a need for the treatment of these processing wastes. These processing wastes could be either discarded, a rather expensive option considering the cost of sewage disposal, or processed into animal feed or food for human consumption. This paper mainly deals with the various methods through which the different poultry processing wastes have been further processed and/or utilized for human flood or animal consumption. This paper also reviews steps involved in general poultry processing.