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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Food And Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food and Nutrition
Editor in Chief :
Volume & Issues
Volume 12, Issue 6 - Dec 1999
Volume 12, Issue 5 - Oct 1999
Volume 12, Issue 4 - Aug 1999
Volume 12, Issue 3 - Jun 1999
Volume 12, Issue 2 - Apr 1999
Volume 12, Issue 1 - Feb 1999
Selecting the target year
Microbiological Evaluations of Retail and Refrigerated Chickens in Winter
The Korean Journal of Food And Nutrition, volume 12, issue 2, 1999, Pages 109~112
Aerobic plate counts(APC) gram-negative bacterial counts (GNC) and sensory evaluations on chic-ken carcasses during retail and refrigerated storages (3
) were evaluated. APC and GNC on whole chicken in retail store after storage of 7 days at 3
increased to 3.11 and 3.89 log units com-pared to the initial controls. APC and GNC on whole chicken after storage of 7 days at 1
increased to 5.43 and 5.03 log units. Sensory scores of chicken carcasses obtained from retail store were in the "liked less" category after storage of 7 days compared to fresh controls. These results indicated that chicken carcasses during refrigerated (1
) storages rapidly allowed the growth of aerobic spoilage bacteria dur-ing storage period which cluld not be microbiologically acceptable after of 7 days of 7 days
Contents of Polyunsatureated Fatty Acid in the Pufferfish (Lagocephalus gloveri) Liver Oil
The Korean Journal of Food And Nutrition, volume 12, issue 2, 1999, Pages 113~118
Ten specimens of pufferfish Lagocephalus gloveri(called Gumeun-mibog in Korean) were purchased at a fish market in Pusan Korea. The pufferfishes were immediately frozen packed in ice boxes transpor-ted to our laboratory and then dissected in to four parts. The tissues were homoginized after adding with chloroform: methanol mixture solution and storaged at cool and dark place to extract total lipid. The total lipid contents were 29,34∼36.54% in liver 4.95∼6.11% in intestine 1.08∼1.60% in skin and 0.23∼0.38% in muscle of the pufferfish respectively. The contents of DHA and EPA were higher in the total lipids of livers showing 15.99% DHA and 3.04% EPA. The other fatty acids in the total lipids of liver were mainly composed of palmitic acid(16:0) palmitoleic acid(16:1) stearic acid(18:0) and oliec acid(18:1) Furthermore the contents of neurtral lipids were 95.45% and those of phospholipids and glycolipids were 1.45 and 3.09% respectively. Main fattty acids of the neutral lipid were composed of palmitic acid(16:0) stearic acid(18:0) oleic acid(18:1) oleic acid(18:1) EPA(20:6) and DHA(22:6) The contents of DHA and EPA were 16.62 and 2.41% respectvely. From these results of toxicity in the raw liver the tissue was judged to be nontoxic before and after extracting of total lipid.
Analysis of Volatile Components of Sancho(Zanthoxylum schinifolium)by Solid Phase Micro Extraction
The Korean Journal of Food And Nutrition, volume 12, issue 2, 1999, Pages 119~123
Test of the optimum condition of solid phase micro extraction(SPME) was performed by use of 5 vol-atile components in dilute aqueous solution. Volatile components of Sancho(Zanthoxylum schinifolium) were isolated by SPME method and were analyzed by GC/MSD and compared with volatile compone-nts isolated by simultaneous distillation extraction (SDE) method. Total 31 components were identified by comparing gas chromatography retention time and mass spectral data. The major compounds were limonene geranyl acetate
-phellandrene phellandral mycene linalool rose oxide caproic acid and caprylic acid SPME sampling procedure was found to be a good method for qualitative analysis of the volatile components.
Growth Inhibition of Salmonella typhimurium and Staphylococcus aureus in Naengmyon-Broth by Addition of Antibacterial Dongchimi-Juice
The Korean Journal of Food And Nutrition, volume 12, issue 2, 1999, Pages 124~132
Juice of Dongchimi a Korean traditional vegetable food fermented with lactic acid bacteria has been traditionary used as broth for Naengmyon a Korean cold noodles with broth, This study was carried out to demonstrate the growth inhibition of two food poisoning bacteria Salmonella typhimurium and Staphylo-coccus aureus in Naengmyon-broth containing Dongchimi-juice fermented with high antibacterial lactic acid bacteria Lactobacillus homohiochii B21 and Leuconostoc mesenteroides C16. Naengmyon-broths were made with beef broth and Dongchimi-juice femented with lactiv acid bacteria and the changes in viable cell counts of the inoculated food poisoning bacteria in Naengmyon-broths were investigated during stor-age at 2
. In Naengmyon-broth of 100% Dongchimi-juice stored at 2
the numbers of Sal-monella typhimurium and Staphylococcus aureus were rapidly decreased from 106CFU/ml to 106CFU/ml in 16 hours and 32 hours repectively. In Naengmyon-broth containing 10% Donchimi-juice the growths of the two food pois-oning bacteria were markedly inhibited compared with those in 100% beef broth though some growths were occurred in early phase. But in Naengmyon-broth of 100% beef broth their growths were very fast from early. Antibacterial activity of the Dongchimi-juice was more distinct at 2
that at 1
and was more active against Salmonella typhimurium than against Staphylococcus aureus.
Growth Inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in Naengmyon-Broth by addition of Antibacterial Dongchimi-Juice
The Korean Journal of Food And Nutrition, volume 12, issue 2, 1999, Pages 133~141
Juice of Dongchime a Korean traditional vegetable food fermented with lactic acid bacteria has been traditionary used as broth for Naengmyon a Korean cold noodles with broth. This study was carried out to demonstrate the growth inhibition of two food born pathogens Listeria monocytogenes and Escherichia coli O157:H7 in Naengmyon-broth containing Dongchimi-juice fermented with high antibacterial lactic acid bacteria Lactobacillus homohiochii B21 and Leuconostoc mesenteroides C16. Naengmyon-broth were made with beef broth and Dongchimi-juice fermented with lactic acid bacteria and the changes in viable cell counts of the inoculated pathogens in Naengmyon-broths were investigated during storage at 2
. In Naengmyon-broth of 100% Dongchimi-juice stored at 2
the numbers of Listeria monocyto-genes and Escherichia coli O157:H7 were rapidly decreased from 106CFU/ml to 106CFU/ml in 8 hours and 40 hours respectively. In Naengmyon-broth containing 50% Dongchimi-juice their numbers were also rapidly decreased though the decreasing rates were not so fast as those in 1005 Dongchimi-juice. In Naengmyon-broth containing 10% Dongchimi-juice the growths of the two pathogens were markedly inhibited compared with those in 100% beef broth though some growths were occurred in early phase. But in Naengmyon-broth of 100% beef broth their growths were very fast from early. Antibacterial ac-tivity of the Dongchimi-juice was more distinct at 2
than at 1
and was more active against Listeria monocytogenes than against Escherichia coli 157:H7
Sensory Characteristics and Volatile Compounds of Cooked Rice according to the Various Cook Method
The Korean Journal of Food And Nutrition, volume 12, issue 2, 1999, Pages 142~149
Moisture absorption rate of rice according to the soaking time was higher at
and the op-timum soaking time was 1hr at
. When the ratios of added water for rice cooking were 1.3 in an elec-tric cooker and pressure cooker and 1.7 in an Dookbaeki sensory an mechanically evaluation of cooked rice were highly evaluated. The total number of peak on gas chromatography profile were 89 in an press-ure cooker 56 in an electric cooker and 83 in an Dookbaeki and major volatile compounds of cooked rice were aliphatic hydrocarbons cyclic hydrocarbons aromatic hydrocarbons aldehydes alcohols ketones and thiourea. Furan that is in sweety was not detected in volatile components of cooked rice of electric cooker.
Lipid Componant and Properties of Grape Seed Oils
The Korean Journal of Food And Nutrition, volume 12, issue 2, 1999, Pages 150~155
The possibility of grape seeds as industrial resources was tested by analyzing various chemical proper-ties of their oils from seven different species. The range of crude oil content of the grape seeds was 26.0-32.0% showing the highest content in Steuden, Mean individual fatty acid contents in the grape seeds were lioleic (70.75%) oleic (18.48%) stearic (2.01%) and palmitic (8.45%) acids. Stearic acid was low in Jingyu and high oleic acid was found in Fugiminori compared with other grape strains. Total lipirds were consisted of nutral lipid (87.25%) glycolipid(4.68%) and phospholipid *8.06%) Content of crude proteins was approximatery 11.2% with some variation between strains. Total sugar content was 2.35~5.63
g/mg with reducing sugar 3.20
g/mg. Mean saponification value of crude oils was 186.3mg.KOH.oil Antioxidant activity of grape seed oils was better than that of sesame oil resulting in the hi-oils and sesame oil after heat treatment at 18
The Effect of Addition of Mungbean Starch and Potato Starch on the Textural and Sensory Characteristics of Peach Pyun
The Korean Journal of Food And Nutrition, volume 12, issue 2, 1999, Pages 156~163
This study was evaluate of chemical properties. textural charact6eristics and sensory properties prod-uced peach pyuns through the change of gelling agents such as mungbean starch potato starchy and pec-tin and of sugar density with 10%, 20%, and 30%. Sensory evaluation was that peach pyun added mun-gbean starch was more preferable in appearance and texture than peach pyun added potato starch. Peac-h pyun added 0% pectin was more preferable than peach pyun with 1% pectin. As a result of texture analysis the texture of peach pyun added mungbean starch was denser than that added potato starch. Adding 1% pectin to peach pyun increased mechanical properties such as hardness and chewiness. Mun-gbeaan starch pyun with pectin on lightness Potato starch pyun with pectin on redness and potato star-ch pyun with pectin on yellowness were significant(p<001). Lightness has a tendency to decrease with increasing sugar density. Adding 1% pectin has the effect to increase lightness redness and yellowness. The subject parameters that effect overall quality on sensory evaluation were found taste quality tex-ture quality hardness adhesiveness and taste by using regression analysis.
Preparation of Traditional Malt-Sikhye 1. Preparation by Malt and Amyolytic Enzymes
The Korean Journal of Food And Nutrition, volume 12, issue 2, 1999, Pages 164~169
To develope the scientific preparation method of Dorean traditional rice drink 'Sikhye', effect of malt and commercial amylolytic enzymes in preparation of malt-Sikhye were studied. amylase activity of malt used in this study was 9,725unit/g. In malt-Sikhye preparation effective saccharifying conditions were 4% of malt 20% of rice at 6
for 5hour. Commercial amylolytic enzymes such as
-amylase(Bio-zyme ML Himaltosin GL)
-amylase(Bokhabhyoso 5000, Teramyl and Fungamyl) and pulluanase(en-zyme CK-20) were not effective in saccharification for Sikhye preperation.
Preparation of Traditional Malt-Sikhye - 2. Preparation by Malt
The Korean Journal of Food And Nutrition, volume 12, issue 2, 1999, Pages 170~176
Optimum preparation conditions of Korean traditional sweet rice drink 'malt-Sikye' were 1hour of rice soaking time 30min of malt extraction time 60
of malt extraction tem-perature 60
of saccharification temperature 1hour of agitation interval 5hour of saccharification time 5.5 of pH 4% of malt concentration and 20% of rice content. The malt-Sikhy contained to 17.1% of total sugar 11.2% of reducing sugar o.34mg/ml of protein and 4.7
mol/ml of amino acid. The most abundant sugar found in malt-Sikhye was maltose. The commercial amylolytic enzymes were not effec-tive in preparation malt-Sikye.
Effect of Nutrition Education on Weight Control Program
The Korean Journal of Food And Nutrition, volume 12, issue 2, 1999, Pages 177~183
This study attempted to evaluate the effectiveness of nutrition education on a weight control prog-ram. The major components of nutrition education in this program held for 8 weekly sessions were the general nutrition information about the diets especially low fat high carbohydrate hypocaloric diets methods of increasing physical activity strategies for the maintenace of proper body weight and other information related to the prevention of obesity. Twenty five female college students participated in this program. All subjects were randomly assigned to the Nutrition Education (NE) group or the Diet Only (DO) group. Mean energy intake of the NE group was 1,230kcal(CHO:61% PRO:15% FAT:24%) DO group consumed 1,472kcal(CHO:58%, PRO:16% FAT:26%). The NE group lost 3.3
0.7kg of body weight. In contrast the DO group lost 1.8
0.6kg The NE group experienced a significant decrease in cholesterol LDL-cholesterol level however the DO group significantly increased in triglyceride. The results of this study suggest that progressive nutrition education in a weight control program might re-duce body weight and serum lipids concentration.
Expression and purification of Soybean
The Korean Journal of Food And Nutrition, volume 12, issue 2, 1999, Pages 184~190
Soybean protein consists of two major components
-conglycinin and glycinin which together consti-tute 70% of the total seed storage protein at maturity.
-Conglycinin is trimeric glycoprotein and for-med by the assembly of various combinations of three subunits
which have molecular weig-hts of 69,000, 72,000 and 42,000, respectively. Recently
-conglycinin was identified as powerful LDL lip-oprotein receptor activation hypercholesterolemia and major allergenic proteins. To investigate these reasons we constructed an expression system of cDNA encoding
-conglycinin in Escherichia coli and purified the expressed protein. The pro-
-conglycinin synthesized in Escherichia coli BL 21 (DE3)comprised approximately 15% of the total bacterial proteins and the expressed protein are formed sol-uble and trimer such as native protein in Escherichia coli cells. The highly expressed protein was purified to homogeneity by salt precipitation with 20~40 % ammonium sulfate ion-exchange chromatography with Q-sepharose and hydrophobic column chromatography with Butyltoyopearl.
The Analysis of Volatile Organic Compounds in Water by Using the Purge-and-Trap and the Gas Chromatography/Mass Selective Detector with Modified Indirect Coupling
The Korean Journal of Food And Nutrition, volume 12, issue 2, 1999, Pages 191~191
A Purge & Trap Concentrator was used to analyze various volatile organic compounds(VOCs) in wat-er. The object of this study was to observe the purge efficiency of 40 VOCs in water according to the change of parameters (purge time drypurge time sample temperature) and to determine the optimum condition for VOCs using the purge & Trap concentrator interfaced with a narrow capillary connected to a gas chromatography/mass spectrometry. The optimum condition of purge and trap is as follows: purge time at 11min drypurge time at 5min sample temperature at 6
at constant purge flow (40mol/min) constant desorption flow(20ml/min) desorption temperature(2
) and desorption time (1min) At this analytical condition the detection limits of VOCs was in the range of 0.1~0.5
g/ml and the purge efficiency of each compound was over 70%.
Antimicrobial Activity of Polylysine against Streptococcus mutans and lactobacillus acidophilus
The Korean Journal of Food And Nutrition, volume 12, issue 2, 1999, Pages 199~203
To evaluate antidental caries activity of polylysine cell growth and acid production of Streptococcus mutans and lactobacillus acidophilus were microbiologically monitored in anaerobic broth system containing various concentration of polylysine. The pH and heat stability of polylysine having antimicrobial activity were also examined. Two tested microbes were fairly well grown in broth containing polylysine 0.1mg/ml however inhibited at 1 and 2mg/ml of polylysine concentration. Especially lag times of Strep-tococcus mutans and Lactobacillus acidophilus were prolonged to about hour at 1.0 and 2.0 mg/ml of poly-lysine. acid production of Streptococcus mutans and lactobacillus acidophilus was also decreased by poly-lysine. Antimicrobial activity of polylysine was not affected by the change of pH and the heat treat-ment.
Solution Properies of Algin Affected by Various Food Additives
The Korean Journal of Food And Nutrition, volume 12, issue 2, 1999, Pages 204~208
In order to obtain data for use of algin in drink making process solution properties of algin have been investigated at various condition of algin concentration temperature pH and various food additives. At same revolution velosity viscosities of algin were increased as algin concentration raised. Algin solution showed dilatnat type flow in concentration of 0.25% to 0.4% but pseudoplastic type flow in above 0.5% showed dilatant type flow in concentration of 0.25% to 0.4% but pseudoplastic type folw in above 0.5% A maximum viscosity of algin was observed at pH 5.5 and its viscosities were also decreased as the tem-perature increased and heating at 8
above. Organic acids affected on the viscosity of algin with pH dependently and gel formed in pH below 3.0 Sweetners have no effect to the viscosity of algin. How-ever addition of NaCl and KCL upto 1.0% decreased a little its viscosity and CACl2 MgCl2 and FeCl3 increased the viscosity of algin Glutamic acid decreased the viscosity of algin.