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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
Isolation and Characterization of a Volume-Expanding Yeast from Sunchang Gochujang
The Korean Journal of Food And Nutrition, volume 12, issue 4, 1999, Pages 339~343
A strain of gas-producing and volume-expanding yeast was isolated from Gochujang made in Sunchang by the traditional ways and was identified to be a Saccharomyces sp. This yeast was detected only in malt among the several ingrediants of Gochujang which means that the volume-expanding yeast comes into Gochujang at the time of making products through malt one of the major ingredients. However boiling of the malt-saccharified rice could not prevent the occurrence of the volume-expanding yeast in Gochuj-ang. This yeast was contained in the range of 5.67∼7.75 log10CFU/g in products made and aged between 1 monty and 3 year in Sunchang area.
Analysis of Mineral in Korean Apple Juice by Inductively Coupled Plasma
The Korean Journal of Food And Nutrition, volume 12, issue 4, 1999, Pages 344~349
The mineral contents were analyzed for apple juices by Inductively Coupled Plasma. The Mg contents of tested commercial apple juices ranged 6.27∼32.91ppm, Ca 15,95∼3.11.76ppm K231∼1148.02ppm Na 39.82∼115.68ppm and P 19.27∼304.02ppm. The mineal contents of model apple juice were Mg 29.83∼45.65ppm Ca 16.98∼30.98ppm K 814.28∼1,256.70ppm Na 19.88∼26.85ppm and P 25.88∼54.71ppm. respectively. Comparing mineral contents of model apple juices and commercial apple juice, Na, Ca and P contents of commercial apple juices were higher but Mg, K contents were lower than that of model apple juices. Among the mineral content of apple juices. K was the major element.
Comsumption Aspects of Fermented in Busan Yangsan and Ulsan -II. Traditional fermented Soybean Products -
The Korean Journal of Food And Nutrition, volume 12, issue 4, 1999, Pages 350~357
To investigate the consumption pattern of traditional fermented soybean products a survey was con-ducted to the subjects composed of 308 housewives in busan yangsan and ulsan. Doenjang was rated among one of the often-used traditional foods in Korean meal preparation. 67.2% fo the respondents used Doenjang once or twice a week and 22.7% every day and by the educational level the lower in education level used more. Doenjang has been prepared by housewives themselves(46.9%) or by their relatives(30.7%) for the most important reason of good taste and by purchasing of commercial products(22.4%) for convenience. By regional groups the frequency to use commercial products of Doenjang was higher in Ulsan and the younger or the higher in education level showed the higher frequency. The consump-tion pattern of Gochujang was very similar to that of Doenjang. Chunggukjang which has peculiar flav-our showed very low consumption with being rarely used or having not eaten by 60.3% of subjects. Gan-jang was consumed mainly once or twice a week and jin-ganjang was preferred than Guk-ganjang. In the preparing methods Guk-ganjang have been made by housewives themselves(31.0%) by their relativ-es(29.5%) or by purchasing of commercial products(31.0%) and Jin-ganjang mainly by purchasing of commercial products(65.0%) which showed higher consumption frequency of commercial products com-pared with Doenjang and Gochujang.
Extraction Method of Antioxidants in Soybean Oil
The Korean Journal of Food And Nutrition, volume 12, issue 4, 1999, Pages 358~363
This study was conducted to evaluate the extraction methods for the determination of antioxidants in soybean oil. Recovery rates of various antioxidants in soybean oil showed similar rates as 80.4~102.1% by solvent/solvent extraction method and 89.9~106.4% by sweep co-distillation method except 46.6~61.2% of PG at corresponding spiked concentractions. The maximun recovery rates of antioxidnts were obtained when extraction time and extraction temperature used in UNITREX were 20min and 21
respectively. In the recovery rates with the activation of florisil when 2% ofwater was added to florisil the highest recovery rates for TBHQ, BHA, BHT were obtained by sweep co-distillation met-hod. Therefore sweep co-distillation method showed less solvent simple operation and high recovery rate compared with solvent/solvent extraction method.
Changes of Phenolic Compounds in Korean Apple(Fuji) during maturation
The Korean Journal of Food And Nutrition, volume 12, issue 4, 1999, Pages 364~369
The changes of phenolics in Korean apple(Fuji) during maturation were analyzed by HPLC and spec-tropotometry. The phenolics were separated through C18 Sep-Pak cartridge in series. Chlorogenic acid caffeic acid p-coumaric acid ferulic acid and (
)-catethin were indentified by the direct comparison with authentics on HPLC. The total amounts of phenolics were determined by Folin-Dennis's method. The amounts ranged from 70.19mg% to 97.57mg% of wet basis. The concentration of phenolics in apple decreased during the early stage of development and then remained relatively constant during matu-ration .
Some Properties and Curing Effect of Drip from Frozen-thawed Pork meat
The Korean Journal of Food And Nutrition, volume 12, issue 4, 1999, Pages 370~374
This study was carried out to some properties and curring effect of drip obtained from frozen-thawed park loin ham belly and imported belly by thawing process at 4
. Moisture content and pH value of drips were 88.05~90.85% and 5,72~6.05 and do not show significant differences between each samples. Protein contents were 11.07, 8.85, 8,76 and8,13% in the drips from domestic pork loin, ham, belly and imported belly, respectively. Approximately 99% of the drip were constituted with moisture and protein in any part of domestic pork and imported belly. Glutamic acid proline glycine, alanine and lysine were the predominant amino acid in the drips. Curing process of the drip by nitrite increased the pH value and total amino acid content. The residual nitrite decreased during the period of curing and total plate counts in drip with nitrite did not reach 1
105CFU/g until 7 days.
Volatile Components of Cornsilk(Zea mays L.)
The Korean Journal of Food And Nutrition, volume 12, issue 4, 1999, Pages 375~379
Volatile components of Cornsilk(Zea mays L.) were isolated by purge and trap headspace method and were analyzed by GC and GC/MSD. A total of 44 components were identified in the cornsilk volatile coponents including 9 alcohols 7 aldehydes and ketones 14 terpenes and terpene alcohols 3 pyrazines 5 hydrocarbons and 6 miscellaneous components. The major components were 2-propanol(8.08%) pen-tanol(1.82%) hexanol(2.86%) hexanal(3.68%) heptanal(7.40%) nonanal(7.93%) decanal (2.04%)
Changes in Flavor Components during Ripening of Fermented Sausages
The Korean Journal of Food And Nutrition, volume 12, issue 4, 1999, Pages 380~386
Fermented sausages inoculated with starter cultures which were combined Lactobacillus curvatus and Staphylococcus carnosus(LCSC), Lactobacillus plantarum and Staphylococcus carnosus(LPSC) were manufac-tured. changes in chemical composition salinity weight loss fatty acids inosine monophosphate(IMP) and hypoxanthine (Hx) and fee amino acids during ripening of fermented sausages were investigated. Due to drying the water content was decreased while the protein and fat contents salinity and weight low were increased during ripening. No significant differences between LCSC and LPSC were found for chemical composition salinity and weight loss. During ripening unsaturated fatty acid contents was dec-reased while saturated fatty acid contents was increased. At the end of the ripening the levels of mon-oenes were slightly higher in the LPSC than in the LCSC. In both treatments IMP contents were dec-reased but no changes were observed in Hx contents during ripening. Due to ripening the increase in total and individual free amino acids were observed and contents of glutamic acid alanine leucine and lysine were greatly increased.
Dog Meat Eating History and Culture in Korea
The Korean Journal of Food And Nutrition, volume 12, issue 4, 1999, Pages 387~396
Dog meat was begun to be edible by the Chinese, Japanese, the French, Belginan, German Philippines Vietnamese, North-Americans African-Indians Canadian-aborigines Alaskan aborigines including Kor-eans. According to the record, Korea has a long history to have eaten dog meat from the era of Sam-kug(three kingdoms BC 57∼AC 668) and so there are numerous languages proverbs, and customs re-lated to the dog meat. Over the long history there have been many records and recipes about the edib-leness of dog meat. But at present time only the way of cooking such as Bosintang(a soup) Suyuk(a boiled meat) Duruchighi(boiled meat added spice and slightly roasted) Muchim(boiled meat added by spice and mixed) Gaesoju(an extract) Jeongol(boiled meat mixed with spices vegetables and water on the pot) remains. Koreans eat dog meat following the traditional customs n the Boknal(hottest day in summer). Also the areas of Buyo. Sochon, Boryong adn Chongyang of Chungnam province and the ad-jacent areas like Kongju, Iksan, and Nonsan have customs to kill the dog and offer dog meat to the gue-sts in time of small or big occasions such as funeral ceremony Hoigap(anniversary of one's 60th birth-day) and one's birthday. This range of customs is expanding larger and larger. These areas are the cen-ter of past Baekche(BC 57∼AC 660). In spite of this it is unreasonable, and excessive action for foreig-ner to fine fault with the dog meat or Korean food culture.
Dog Meat Foods in Korea
The Korean Journal of Food And Nutrition, volume 12, issue 4, 1999, Pages 397~408
In the year of 1998 the heads of dog raised in Korea were 1,846,411 and the number of the households raising dogs is 819,112 which means that the heads of pet dog and edible dos were 819,112 and 1,027,299, respectively, because each house raised about one pet dog and one edible dog breeder raised hundreds of dog. in 1998 the number of exported dogs came to 28 heads and that of imported dogs was 296 heads. But edible dog that was slaughtered or processed has not been reported to be exported or imported. It is known that at the Shenyang Xingshan Food Ltd in Shenyang, Chinese, 300,000 heads of dogs were rais-ed slaughtered and processed of dog meat per year, and 20% of them were exported. In Korea the cook of dog meat is a special food culture with a long history. During the Chosun dynasty dog meat had been eaten to be cooked diversely such as Gaejangkuk(a soup) Suyuk(a boiled meat) Sundae(a sausage) Kui(a roasted meat) Gaezim(a steamed meat) Nurumi(a meat roasted or fried to which lot of spice paste are added) Gaesoju(an extract) Musulju(a wine) Musuldang(a sweet cane) Now it is cooked as Bosintang(a soup) Suyuk (a boiled meat) Jeongol (boiled meat mixed with spices vegetables and water on the pot) Duruchigi(boiled meat added spice vegatasble and slightly roasted) Muchim(boiled meat added by spice and mixed) Gaesoju(an extract) with the number of recipes lessened compared with those of the old times. The reason is due to the intervention and criticism from foreign countries. But foreigner's blame for the dog meat is absurd and excessive action because Korea raises exceptional dogs which are edible.
Studies on the Change of Components with Long-Term Storage of paddy
The Korean Journal of Food And Nutrition, volume 12, issue 4, 1999, Pages 409~414
In order to investigate the changes of rice qualities during 4 years storage of paddy stored in ware-house of normal temperature condition. Temperature in warehouse was changed more than 3
under the influence of average temperature outside of a warehouse. Water content of paddy was not increased over 15% But as average temperature in warehouse was gone up 18
from June to September every years it was supposed that these periods were to be deterioration of rice quality. On investigation of change in paddy it was supposed that these periods were to be deterioration of rice quality. On investigation of change in paddy components during the long term storage, reducing, sugar, amylose, crude protein were increased 0.24%, 19.23%, 7.02% at enterance time to 0.5%, 20.31% 7.46% 4 years later respectively. Max viscosity final visocity and set back value by amylograph were increased 449B,U 610B.U, 161B.U to 493B.U, 715B,U 222B.U but breakdown was decreased 125B.U to 76B.U with the increase of storage period. Gel consistency of rice stored was decreased 44.7mm at enterance time to 39,9mm 4years later. Fatty acid was increased remarkably 4.5KOHmg/100g to 24.4KOHmg/100g. Germination ratio and germ activity of paddy during long-term storage were decreased 97%, 100% to 0%, 0.4% respectively, With the increase of storage period contaminated paddy by molds increased and its by bacteria decreas-ed.
The Degradation of hydrocarbons in Petal of Azalea by Gokja
The Korean Journal of Food And Nutrition, volume 12, issue 4, 1999, Pages 415~420
Petal of Azalea(Rhododendron mucronulatum Turcz) was incubated with Gokja at 3
for seven days and the essential oil components of petal of Azalea before and after incubated were analyzed using a GC/MSD. Ten or more essential oil components including n-heneicosane n-tricosane n-tetreacosane n-pentacosane n-heptacosane n-nonacosane and n-hentriacontane were identified from the petal of Azal-ea before incubated while oxygen-containng compounds including (E)-heptenal 2-ethoxy-1 -hexanol n-hexadecanoic acid methyl ester 9, 12-octadecadienoic acid methyl ester 9,12,15-octadecatrienoic acid methyl ester, n-octadecanoic acid methyl ester n-eicosanoic acid methyl ester and 9-docosaenoic acid methyl ester as well as n-alkanes such as n-tricosane that n-pentacosane were identified from the petal of Azalea after incubated. These results suggest that n-alkanes in petal of Azalea might be degraded and some oxygen-containing compounds such as aldehyde, esters and /or acids might be produced when pet-al of Azalea is incubated with Gokja.
Analysis of Mahjor Flavor Compounds in Takju Mash Brewed with a Modified Nuruk
The Korean Journal of Food And Nutrition, volume 12, issue 4, 1999, Pages 421~426
The major flavor compounds of Takju mash which was brewed with a modified Nuruk made by inocu-lation and cultivation of Rhizopus japonicus T2, Aspergillus oryzae L2 and Hansenula sp. BC26 isolated from Nuruk, were analyzed, as compared with those with current fermenting agents such as commerical Nur-uk and rice koji of Aspergillus kawachii. The contents of isoamyl alcohol isobutyl alcohol and ethyl acet-ate which were known as aroma compounds in Takju were much higher in mash of modified Nuruk than in that of commercial Nuruk or ricd koji. The major organic acids were lactic fumalic and succinic acid in mash of modified and lactic and acetic acid in mash of commercial Nuruk and citric lactic and suc-cinic acid in mash of rice koji. The contents of total organic acids were 5,146mg/L, 1,706mg/L and 1, 388 mg/L in mash of commercial Nuruk rice koji and modified Nuruk respectively. The major free amino acids were glutamic acid alanine proline and histidine in mash of modified Nuruk and glutamic acid proline leucine and histidine in mash of commercial Nuruk and arginine proline and glutamic acid in mash of rice koji. The contents of total free amino acids were 14,090mg/L 12,202mg/L and 7,152 mg/L in mash of modified Nuruk commercial Nurcuk and rice koji respectively. Therefore it seemed that the Takju mash of modified Nuruk was better than that of commercial Nuruk or rice koji.
Improvement in the Quality of Takju by a Modified Nuruk
The Korean Journal of Food And Nutrition, volume 12, issue 4, 1999, Pages 427~432
Physicochemical and sensory properties of Takju which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2. Aspergillus oryzae L2. and Hansenula sp. BC26 isolated from Nuruk were investigated as compared with those with current fermenting agents such as com-mercial Nuruk and rice koji of Aspergillus kawachii. The contents of total acid were 0.88% 0.47% and 0.39% in mash of commercial Nuruk rice koji and modified Nuruk respectively. The contents of alcohol were 15.5% 15.1% and 9.0% in mash of modified Nuruk rice koji and commercial Nuruk respectively. The contents of reducing sugar were 2.80% 1.24% and 0.80% in mash of commercial Nuruk modified Nuruk and rice koji respectively. The contents of amino acid were 0.55% 0.47% and 0.23% in mash of modified Nuruk commercial Nuruk and rice koji respectively. Suspended solids were sedimented much more slowly in Takju of modified Nuruk or commercial Nuruk than in that of rice koji Color was pre-ferred in the order of Takju of modified Nuruk commercial Nuruk and rice koji. Odor and taste were preferred in the order of Takju of modified Nuruk rice koji and commercial Nuruk. Therefore it seem-ed that the Takju of modified Nuruk was better than that of commercial Nuruk or rice koji in quality.