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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 15, Issue 4 - Dec 2002
Volume 15, Issue 3 - Sep 2002
Volume 15, Issue 2 - Jun 2002
Volume 15, Issue 1 - Mar 2002
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Effects of Vacuum Paokaging on Lipid Oxidation and Meat Color of Chilled Pork
The Korean Journal of Food And Nutrition, volume 15, issue 1, 2002, Pages 1~6
This study was conducted to investigate the effects of vacuum packaging on lipid oxidation and meat color of chilled pork. During storage meats wert evaluated for TBA values, pH, blooming time and CIE L
*/ values. The TBA values of wrapped meats increased rapidly after 7days and Those of vacuum packaged meats maintained at low level up to 30 days of storage. The pH of wrapped meats increased rapidly after 7days, while those of vacuum packaged meats increased slowly up to 30 days of storage. The bloom time of vacuum packaged meals was 30 min after opening. The CIF L
*/ values of wrapped meats decreased rapidly on the 7th day, while those of vacuum packaged meats directly after opening decreased slightly up to 7days of storage and thereafter increased gradually. The CIE a
*/ values of wrapped meats increased gradually up to 7days and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. The CIE a
*/ values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meals directly after opening. The CIE b
*/ values of wrapped meats increased rapidly on 4th day and thereafter decreased rapidly, while those of vacuum packaged meats directly after opening were lower than those of wrapped meats. The CIE b
*/ values of vacuum packaged meats after 30 min in the air were higher than those of vacuum packaged meats directly after opening.
Zinc Absorption of Preschool Children
Kim, Young-Seon ;
The Korean Journal of Food And Nutrition, volume 15, issue 1, 2002, Pages 7~11
This study was performed to estimate fille zinc absorption, excretion, and balance of preschool children in Pohang and to evaluate the relationship zinc absorption and related variables. To determine the zinc absorption and excretion, duplicate food samples, pooled faces and urine samples were collected for 3 consecutive days in 21 preschool children. The mean fecal and urine excretions were 7.03mg/day and 0.16mg/day far the boys and 5.87mg/day and 0.15mg/day for the girls. Analyzed daily mean zinc intake was 10.45mg/day for the boys and 7.80mg/day for the girls. The mean ,apparent absorption rate and balance were 29.7% and 3.25mg for the boys and 23.3%, 1.78mg for the girls. Although the mean apparent absorption rate and balance of boys tended to be higher, there was no significant difference between boys and girls. In this study, subjects showed the positive balance except one. Fecal zinc loss reflected dietary zinc (p < 0.01), but urinary zinc loss was unaffected by zinc intake. There was a positive relationship between zinc apparent absorption and zinc balance (p<0.01). These results show that the zinc absorption and balance were favorable.
Effect of Green Tea Extract on Quality of Fermented Pan Bread
The Korean Journal of Food And Nutrition, volume 15, issue 1, 2002, Pages 12~15
Green tea extract(GTE) was added to pall bread, prepared by the straight-dough method, and its effects on shelf-life(moisture, pH, titratable acidity, antimicrobial activity) and sensory quality of pan bread were evaluated. The results of those characteristics for staling indicated that quality of pan bread was significantly extended by addition of GTE. Growth of microorganisms was significantly inhibited by adding GTE to pan bread, and sensory quality on pan bread added GTE was no significant differ in color, flavour, hardness, chewiness and overall-quality than that of control group(0% GTE). These results suggest that the shelf- life of pan bread was extended by GTE.
Effect of Green Tea(Camellia sinensins) and Maesil(Prunus mime) Extracts on Endogenous Formation of N-Nitrosodimethylamine
The Korean Journal of Food And Nutrition, volume 15, issue 1, 2002, Pages 16~22
The effects of nitrite scavenging. electron donating and N-nitrosodimethylamine(NDMA) formation in vitro arid green tea(Camellia sinensis) and Maesil(Prunus mume) were studied. The green tea and Maesil extracts were tested for their nitrite-scavenging effect under the different pH conditions such as pH 1.2, 4.2 aud 6.0. The effects of nitrite-scavenging in all concentrations were diminished in the alkali condition, while its effects in the acidic condition of pH 1.2 were reached of more than 99.0% by adding above 0.5ml of green tea extract. And also, nitrite-scavenging effect by adding 3ml of Maesil extract was about 77.0%. The electron donating ability(EDA) of green tea and Maesil extracts was 70.6%, 75.1%, respectively. The formation of NDMA was very effectiveness which was inhibited 82.1%, 73.2% at reaction mixture of pH 2.5 adding 3ml of above extracts. respectively . The ground CW. TW1 and TW2 (refer to Table 1) diets were incubated with 10m1 simulated saliva and 40m1 gastric juice at 37
for 2hrs. NDMA formation was inhibited at all levels of green tea and Measil extracts.
Inhibitory Effect of Persimmon Leaves on the Mutagenicity in Spore Rec Assay and on the Growth of Human Cancer Cells
The Korean Journal of Food And Nutrition, volume 15, issue 1, 2002, Pages 23~28
The inhibitory effects of persimmon leaves on th e mutagenicity in spore rec assay and on the growth of HT-29 human colon cancer cells and AZ-521 human gastric cancer cells were studied. Methanol extract of persimmon leaves inhibited the mutagenicity induced fly N-methyl- N'-nitro-N-nitrosoguanidine(MNNG) in spore rec assay. The hexane, chloroform and ethylacetate fraction from the methanol extract exhibited strong antimutagenicity against MNNG in spore rec assay The methanol extract of persimmon leaves also revealed the inhibitory effects on the growth of HT-29 human colon cancer cells and AZ-521 human gastric cancer cells. Among the solvent extracted fraction from the methanol extract, the chloroform fraction was most effective and inhibited the growth of HT-29 and AZ-521 cells by 100 percent.
Assessment (If Estimated Daily Intakes of N-Nitrosamine by Diet
The Korean Journal of Food And Nutrition, volume 15, issue 1, 2002, Pages 29~35
N-nitrosamine(NA) contents depending on simulated gastric digestion were analyzed with 12 kinds of diets collected from institutional food service those diets were estimated the total NA amounts including both intake from food directly and its endogenous formation in human body from simulated gastric digestion. NA was determined in dishes of meats, fishes and vegetables before and after simulated gastric digestion. Before digestion, N-nitrosodimethylamine (NDMA) contents ware from not detected(ND) to 4.8
/kg in dishes of meats and fishes. After digestion, its contents increased and the highest level was 3.0
/kg in panbroiled dried anchovy. In vegetable dishes, NDMA was detected as ND∼trace before and after digestion. The contents of NDMA in diets collected from institutional food service were 0.20∼0.78
/kg 0.43 ∼ 0.80
/kg before and after digestion, respectively. The average intake of NA per day to Korean, based on the above data, was 0.60 ∼ 2.34
/day/ person. The maximum daily intake of NA was deduced to 5.15
/day/person when considering NA amounts formed endogenously by simulated gastric digestion.
Development of Antitoxic Agents from Sophora flavescens Ait.
The Korean Journal of Food And Nutrition, volume 15, issue 1, 2002, Pages 36~41
The aim of this study was to assess the antitoxic compounds, flavanones(Leachianone A=LA and Sophoraflavanone G=SFG), from Sophora flavescens(S. flavescens). We investigated the possibility of antitoxicity of LA and SFG against NIH 3T3 fibroblasts cell lines using calorimetric MTT[3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl -2H-tetra-azolium bromide] assay. The results were as follows : After cadmium was treated against NIH 3T3 cell lines, we determined IC
50/. Accordingly we have examined the detoxification effects of S. flavescens, LA and SFG under cadmium IC
M and was carried out to observe morphological changes by the light microscopic study In NIH 3T3 cells, Sophora flavescens, LA, SFG and LA + SFG showed inhibitory effects on the cytotoxicity of cadmium and these detoxication effects increased in proportion to the concentration of these drugs. These results suggest that LA and SFG from S. flavescens retain a potential antitoxic activity.
The Effect of Maesil(Prunus mime) Extract on the Acid Production and Growth of Yoghurt Starter
The Korean Journal of Food And Nutrition, volume 15, issue 1, 2002, Pages 42~50
This experiment was carried out to investigate the effect of Maesil extract on the acid production and growth of yoghurt starter in the skim milk medium. The Maesil extract was added to skim milk medium fur 1% to 9% and the medium was fermented by single or mixed culture of 4 types of lactic acid bacteria(Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus, bulgaricus, Lactobacillus casei). The chemical composition of Maesil, the changes in acid production (titratable acidity, pH) and number of viable cells of the medium during lactic fermentation in skim milk added with Maesil extract, and the keeping quality of curd yoghurts containing Maesil extract have determined. The composition of Maesil were 0.4% crude ash, 4.1% dietary fiber, 4.66%l citric acid, 0.264% total sugars and 405.34mg% vitamin C. The addition of Maesil extract stimulated the acid production and propagation of the lactic acid bacteria. Among the treatments tested, the addition of 3% Maesil extract with the mixed culture of Streptococcus thermophilus, Lactobacillus acidophilus and Lactobacillus casei produced the highest amount of acid(1.23%) and showed the highest number of viable cell counts(3.6
cfu/mL). When the curd yoghurts containing 3% Maesil extract with the mixed culture of the lactic acid bacteria were kept at 4
for 30 days, it was showed that the changes of titratable acidity, pH and number of viable cell counts of the lactic acid bacteria were not significantly different during storage. Therefore the keeping quality of the curd yoghurts adding 3% Maesil extract showed relatively good at the shelf-life.
A Study on Breakfast Patterns and Preference of Elementary School Children in Inchon Area
The Korean Journal of Food And Nutrition, volume 15, issue 1, 2002, Pages 50~57
This study was conducted to investigate the breakfast patterns and preference with 380 elementary school student in Inchon city using questionnaires. As a result, the subjects were mostly eaten steamed rice with other side dishes and also expected Korean-style steamed rice as a breakfast. The main reason of skipping meal was lack of time. Gruel, bread, cereal, noodle were hardly selected as a breakfast. BMI(body mass index) and Broca index were normal range. Therefore, these results need to provide nutritional education for the elementary school students and reflect the patterns of breakfast through importance and diversity.
Fatty Acid Compositions of Sea Algaes in the Southern Sea Coast of Korea
The Korean Journal of Food And Nutrition, volume 15, issue 1, 2002, Pages 58~63
Lipid contents and fatty acid compositions of 16 kind sea algaes in the southern sea coast of Korea were analyzed to evaluate nutrient significance of total polyene, n-3 polyenes and n-6 polyene fatty acids. Total lipid contents were 0.58 ∼ 3.00% in 9 kinds of brown algaes, 0.47 ∼ 2.16% in 5 kinds of red algaes and 0.55 ∼2..99% in 2 kinds of green algeas. N-3 polyenes and n-6 polyenes of the fatty acid compositions were 1.46∼25.67% and 0∼48.51% in the brown algaes, 1.17∼21.91% and 0.28 ∼29.35% in the red algaes, and 3.67%∼ 10.61% and 4.10 ∼ 8.66% in the green algaes, respectirely. The fatty acid contents and compositions of n-3 polyenes and n-6 polyenes, monoenes and saturates were vary different in the algae groups and sepecies.
A Study on Contents of Heavy and Trace Metal of the Agricultural Products around Mines Located in Chollanam-Do - with Yeongam, Boseong, Gokseong, Yeocheon Gun in the Center -
The Korean Journal of Food And Nutrition, volume 15, issue 1, 2002, Pages 64~69
To know a degree of pollution in agricultural products cultivated around 4 unworked mines located in Chollanam-Do, we investigated a concentration of heavy metal and trace metal to provide the basic data for its residual limits. 28 samples of seven kinds of agricultural products(lettuce, onion, potato, radish, pepper, pumpkin, bean) collected from 4 unworked mines located in Chollanam-Do in 2001 were analyzed by Mercury Analyzer for mercury and Atomic Absorption spectrophotometer for Pb, As, Cd, Cu, Mn, and Zn. Hg contents were detected N.D. ∼trace level(0.01 ppm and less) and As content were detected N.D. ∼ 0.029 lpm but most of same)leE were not detected. Cd contents were detected N.D∼0.124 ppm. The results of Hg, As, Pb and Cd content showed that for all the 7 species of agricultural products studied, none have accumulated levels dangerous enough to Pose health problems. The average contents of Cu were 3.070 ∼ 7.825 ppm in bean, the Mn were 3.688 ∼23.935 ppm in lettuce ailed the Zn were 5.690 ∼21.171 ppm in bean, respectively.
Properties Changes of Korean Turnip Dongchimi Innoculated with Leuconostoc citreum IH22 during Fermentation
The Korean Journal of Food And Nutrition, volume 15, issue 1, 2002, Pages 70~76
This study was examined in the chemical and sensory characteristics of Korean Turnip Dongchimi when innoculated with Leuconostoc citreum IH22 and Korean turnip Dongchimi. Both of Dongchimi were at room temperature for first day and at 4
from 2nd to 28th day. The pH was somewhat lower in Korean tulip Dongchimi innoculated with Lecconostoc citreum IH22 than non-treated Dongchimi. As fermentation proceeded titratable acidity of both Korean turnip Dongchimi significantly increased but Korean turnip Dongchimi innoculated with Leuconostoc citreum IH22 was not changed from 21 th day to B8th day. The patterns of microfloral changes of both Dongchimi were similar during fermentation and the changes were increased in the number from the beginning, but they were rapidly decreased after the optimum ripening period. The hardness and fractureability of non-treated Dongchimi decreased rapidly after 14day of fermentation followed by a little increased until 28th day also Korean tulip Dongchimi innoculated with Leuconostoc citreum IH22 decreased gradually as the fermentation progressed. The evaluation of sensory qua] its of both of Dongchimi showed that the sour taste and fresh taste were similar but carbonated flavor and overall acceptability were higher than those of Korean turnip innoculated with Leuconostoc citreum IH22.