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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean journal of food and cookery science
Journal Basic Information
Journal DOI :
Korean Society of Food and Cookery Science
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Volume & Issues
Volume 13, Issue 5 - Dec 1997
Volume 13, Issue 4 - Nov 1997
Volume 13, Issue 3 - Aug 1997
Volume 13, Issue 2 - May 1997
Volume 13, Issue 1 - Feb 1997
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Effect of Temperature and NaCl Concentration on the Characteristics of Baik Kimchi
Korean journal of food and cookery science , volume 13, issue 5, 1997, Pages 569~577
The characteristics of an watery type Kimchi prepared without the addition of red pepper, were investigated focused on the effect of salt concentration and fermentation temperatures. The Chinese cabbage was brined in various NaCl solution to obtain the final salt concentration range of 0.5∼3.0% of the brined cabbage. Fermentation of Baik Kimchi was carried out at 10, 20, 30
with addition of equal weight of water to brined cabbage. The result showed that the fermentation was generally increased as the NaCl concentration decreased for all temperatures based on the data of pH and total acidity. The higher temperature resulted in an increase in fermentation rate in terms of pH and total acidity. The organoleptic flavor properties of fresh sourness and acidity were significantly affected by NaCl concentration and fermentation temperatures. The Baik Kimchi prepared with 1.0% NaCl and fermentation at 30
was found to be most acceptable.
Optimal Temperature and Salt Concentration for Low Salt Dongchimi Juice Preparation
Korean journal of food and cookery science , volume 13, issue 5, 1997, Pages 578~584
Fermentation temperature and salt concentration of Dongchimi were studied for the development of low salt Dongchimi juice. The juice was prepared by soaking the radish in brine solution of 0.3∼3.0% and fermented at the temperature range of 10∼30
. The fermentation proceeded faster at higher temperature. However, the salt concentration effect was dependent on the temperature. Fermentation in 3.0% NaCl solution resulted the fastest reach to pH 3.8 followed by 0.5% NaCl at 10 and 20
, while higher NaCl concentration caused a decrease in the fermentation rate at 30
. Comparison of flavor of the juice of pH 3.9 showed that fresh sourness was high in the juice prepared at 20
and in 0.5% NaCl. The preference test also showed the juice of pH 3.8∼4.0 fermented in 0.5% NaCl at 20
to be the most preferable one. The salt concentration lower than 0.5% at 20
resulted in faster fermentation and high values in turbidity. However 0.5% NaCl was scored high in flavor acceptability.
Comparison on Physicochemical Properties of Korean Kidney Bean Sediment According to Classification
Korean journal of food and cookery science , volume 13, issue 5, 1997, Pages 585~591
The proximate composition and physicochemical properties of three cultivars of Korean kidney bean sediments, Pink (PKB), Red (RKD) and White (WKB) were compared. No significant differences in the proximate composition and calorie were noticed among three samples. Sediment granule was oval/round and rough in all samples. The amylograms showed no peak and continuous increase of viscosity during heating. The water-binding capacities of the sediments were 322.4∼355.0%. The swelling power and solubility were 5.93∼6.68% and 3.76∼5.28%, respectively. The percent transmittances of the sediment suspension decreased linearly from 50
. The gelatinization temperature and gelatinization enthalpy determined by DSC (Differential Scanning Caloriemeter) were much lower than those of starches.
The Development of HACCP-Based Standardized Recipe and the Quality Assessment of Cook/Chilled Soy Sauce Glazed Mackerel
Korean journal of food and cookery science , volume 13, issue 5, 1997, Pages 592~601
The purposes of this study were to develop Hazard Analysis Critical Control Point-based standardized recipe applicable to cook/chilled soy sauceglazed mackerel and to evaluate the qualities related to the product flow of this item. After conducting experimental cooking, preliminary test, and analysis of recipes, critical control points were identified, control methods were determined, and HACCP-based recipe was standardized. At each critical control point, time-temperature profile was recorded and microbiological analysis (total aerobic plate counts, psychrotrophic plate count, coliform, and fecal coliform count), chemical analysis (pH, acid value and volatile based nitrogen (VBN)) and sensory evaluation of the item were done. Time-temperature data showed that the time the menu item had passed through temperature danger zone (5∼60
) during all phases was 60 min. At rapid cooling, but after cooling at room temperature, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking and the results of chemical analysis did not change significantly in terms of storage periods except for VBN which increased on 7th day significantly(p<0.05). After steam/convection oven reheating and microwave oven reheating, the sensory score of the only appearance decreased significantly related to the storage time of overall quality profiles. But significant differences were not detected according to two reheating methods. In conclusion, this HACCP-based recipe was considered as an effective tool for assuring microbial as well as sensory quality of this cook/chilled item.
Effect of Clove (Eugenia caryophyllata Thumb) on the Survival of Listeria monocytogenes and Salmonella typhimurium during Cold Storage
Korean journal of food and cookery science , volume 13, issue 5, 1997, Pages 602~608
The antibacterial activity of low concentrations of clove (Eugenia caryophyllata Thumb) in culture broth against Listeria monocytogenes and Salmonella typhimurium was tested at 35, 5, and -20
. Tryptic soy broth (TSB) containing 0∼0.5% (w/v) of clove was inoculated with 10
7/ cell/ml of L. monocytogenes and S. typhimurium and incubated at each temperature. The growth of L. monocytogenes occured only after a prolonged lag period at 0.1% clove at 35
, while viabilities of the cells decreased by 1.4 and 3.3 log cycles at 0.3 and 0.5% clove, respectively. Growth of S. typhimurium occured at the presence of 0∼0.5% clove after a longer lag period with increasing concentration of clove at 35
. During refrigerated storage at 5
, the growth of L. monocytogenes occured after 6 days of lag period at 0.1% clove while viability of the cells were decreased during 24 days of storage. During frozen storage at -20
, the viability of L. monocytogenes and S. typhimurium decreased about 4 log cycles during 3 days of early period of storage at 0.1% clove. There were no major changes in the population of L. monocytogenes and S. typhimurium in TSB with different concentrations of clove during frozen storage.
Studies on the Lipid Rancidity and Rheology of Yackwa During Storage
Korean journal of food and cookery science , volume 13, issue 5, 1997, Pages 609~616
The contents of crude lipids of Yackwa was especially high of 24.4%. After 30 days of storage, the acid value, TAB and the carbonyl value were 2.0, 1.3, and 1.4 times higher than the initial storage, respectively. Soaking in syrup prevented moisture loss and the progression from lipid oxidation to quality deterioration, and addition of ginger juice showed the slightly lower in lipid rancidity. When compared with the unsoaked group, the L value of the soaked group were lower during the 30-day storage. As for the textural changes during storage, elasticity and chewiness decreased slightly. It was hypothesized that the textural changes were affected not by the ginger juice or the storage period, but by soaking in syrup.
Effect of Extract or Crude Enzyme Extracted from the Fruit of Paper Mulberry (Broussonetia kazinoki Siebold) on Tenderness and Palatability of Jangchorim
Korean journal of food and cookery science , volume 13, issue 5, 1997, Pages 617~622
The purpose of this study was to investigate the effect of the addition of the extract (0, 2, 4, 6, 8%) and crude enzyme (0, 0.05, 0.1, 0.5, 1%) extracted from the fruits of paper mulberry (Broussonetia kazinoki Siebold) on the tenderness and palatability of Jangchorim. Addition of up to 8% of the extract diminished the shear force by 4.8∼27%, while the addition of up to 1% of the crude enzyme begot 7.8∼34.2% decrease. Also, as the addition of the fruits of paper mulberry increased, the cooking loss was somewhat decreased, an the redness of cooked beef surface and free amino acid content in the liquid part of Jangchorim were generally increased. The contents of the mineral were in the order of Na, K, P, Ca, and Mg when crude enzyme was added. In sensory evaluation, the 4% crude extract from the fruit of paper mulberry and 0.1% addition in its crude enzyme showed the most favorable response.
The Properties of Proteolytic Enzymes from the Mulberry (Morus alba L.)
Korean journal of food and cookery science , volume 13, issue 5, 1997, Pages 623~626
The purpose of this study was to investigate the properties of proteolytic enzymes extracted from mulberry (Morus alba L.). The protease activity of the enzymes from mulberry was 2,358 unit/g. The enzymes showed strong activities toward hemoglobin and collagen. The optimum temperature and pH of the enzymes were 50
and 6.0, respectively. The enzymes were stable at the temperature range of 30
and the pH from 5.0 to 7.0 for 1 hr at 37
of incubation and also retained whole activity after incubation for 1 hr at 60
Effect of Cowpea Precipitate Flour Protein on Characteristics of Gel
Korean journal of food and cookery science , volume 13, issue 5, 1997, Pages 627~634
The purpose of this study is to examine the effect of protein content on the physicochemical properties, gelatinized characteristics and textural properties of cowpea precipitate gels stored for 24 hrs and 48 hrs at room temperature. The contents of protein, total fat, and ash ranged from 0.35%∼1.38%, 0.54%∼0.64%, and 0.21%∼0.25%, respectively. The X-ray diffraction patterns were all Ca-type, showing no difference according to the protein content. Protein content did not make any difference in the blue values of cowpea precipitate. The blue value of cowpea precipitate powder as protein content was decreased. The water-binding capacity of cowpea precipitate powder increased as the protein content increased. Swelling power and solubility of cowpea precipitate powder increased as protein content decreased. The transmittance of cowpea precipitate powder was not different according to the protein content. The initial pasting temperature of cowpea precipitate powder by differential scanning calorimetry (DSC) and rapid visco analyser (RVA) showed no differences according to the protein content. In sensory evaluation, the color and clarity of cowpea precipitate gels stored for 24 hrs and 48 hrs at room temperature as the protein content increased, and the hardness, cohesiveness, springiness, acceptability were greater when the gels were stored for 48 hrs. Instrumental analyses using a rheometer showed that the hardness, gumminess, and chewiness of cowpea precipitate gels stored for 24 hrs, which was increased as the high protein content increased. For the gels stored for 48 hrs, all other factors are significantly different except cohesiveness as the protein content increased.
Effect of Pre-Treatment Methods before Cooking on Mineral Retention in Siraegi (Raddish Leaves)
Korean journal of food and cookery science , volume 13, issue 5, 1997, Pages 635~638
Dried raddish leaves were prepared by using three different pre-treatment methods (shady sun-drying, freezing after blanching, and shady sun-drying after blanching). Then, the retention of minerals in dried raddish leaves was determined. It was shown that the retention of most minerals (Na, K, Fe, Ca, Mg) except P was higher when shady sun-drying method was used. The retention of P was shown to be the lowest when freezing after blanching method was used.
Effects of Korean Wild Vegetables on Blood Glucose Levels and Energy Metabolites in Streptozotocin Induced Diabetic Rats
Korean journal of food and cookery science , volume 13, issue 5, 1997, Pages 639~647
The hypoglycemic effects of five Korean wild vegetables, Aralia continentalis (A. con.), Castanea crenata (C. cre.), Xanthium strumarium (K, str.), Alisma canaliculatum (A. can,) and Eupatorium chinense var. simplicifolium for tripartium (E. tri) which have been utilized for the traditional remedies were investigated in this study. Diabetes mellitus was induced in male Sprague-Dawley rats by injections of streptozotocin (STZ) into the tail veins at a dose of 45 mg/kg. Five groups of STZ-induced diabetic rats were fed one of each experimental diet containing 10% of the Korean wild vegetable powder and normal and STZ-control rats were fed the control diet for five weeks. The body weight change, feed efficiency ratio (FER) and organ weights were compared. The plasma levels of glucose, protein, cholesterol, HDL-cholesterol, triglyceride, free fatty acid, and aminotransferase activity were determined. Mineral (Ca, K, Mg, Na, Cu, Fe, Mn and Zn) contents of the Korean wild vegetables were analyzed. The body weight gain was higher in normal, C. cre., A. can. and E. tri. groups than in the diabetic control group. The FER of C. cre., A. can. and E. tri. groups was significantly higher (p.＜0.05) than that of diabetic control group. Liver weight was heavier in A. con., X. str. and A. can. groups compared with the diabetic control group. The weights of kidney were lighter in all five Korean wild vegetable groups than in the diabetic control group. After five weeks, the plasma glucose level tends to be decreased in A. con., A. can. and E. tri. groups. Plasma cholesterol level was decreased the Korean wild vegetables except for X. str. group. Plasma HDL- cholesterol level was significantly higher in A. con., A. can. and E. tri. groups compared with the diabetic control group. Plasma triglyceride and free fatty acid levels were significantly higher in X. str. group compared with the diabetic control group. Mineral contents were higher in E. tri. (Ca, K, Na and Fe). The results suggest that the intakes of A. con., A. can. and E. tri. have a hypoglycemic effect in diabetic rats showing the possibility as the valuable food resources for the prevention of diabetic mellitus.
Children′s Attitudes Toward Food Advertisement on Children′s Television Program
Korean journal of food and cookery science , volume 13, issue 5, 1997, Pages 648~660
The study was conducted to investigate children's attitudes toward food advertisement on children's television programs. A total of 868 subjects were selected from two KangNam and KangBook elementary schools (4, 5, 6th graders). First, it was reviewed food ads. On children's television program on 3 channels between 5∼7 pm from April to July in 1997. Among the total television commercials, 58% were food product ads.. Among the advertised food, the largest number of ads. was for beverages (21.6%) and the next was for cookies (19.7%), followes by sharbet and ice cream (19.5%), fast food (12.4%), cereal (5.5%) and milk and milk products (2.9%). This review revealed that the mostly advertised food are high in calorie, fat and sugar. Secondly, it was conducted a survey. The results of the survey were as follows: weekly average TV watching hours per child: 13.5. 50.8% of the children watched children's program on TV. 83.9% of the subjcts answered that they get their information about new food through TV ads.. 59.2% of children tried to buy the food advertised on TV program. The relationship between TV food ads. and health, 49.4% of the children answered that advertised food were not good for one's health. When we asked them to choose between advertised and non-advertised food, they preferred the advertised ones, such as cookies, beverages, fast food restaurants and cereals (p＜0.001). The results of this study suggest that children's purchasing and selecting of food were influenced by TV food advertisement. Therefore, education is needed which will help children's make responsible, informed consumers choices.
Anticomplementary Activity and Immune-Stimulating Effect of the Extracts from Barley (Hordeum Vulgare)
Korean journal of food and cookery science , volume 13, issue 5, 1997, Pages 661~668
By using several solvents, barley extracts containing the anticomplementary activities in classical pathway were prepared (250
/ml): methanol (83.1%), ethanol (71.9%), water extract (25.4%), M-1 (250
/ml), and the soluble part of methanol extract which showed the highest activity (83.4%) and the yield. Anticomplementary activity of methanol extract as well as protease digestion in classical pathway showed 82.4% and 78.4% in the concentration of 250
/ml, respectively. It was found that protein was not involved in anticomplementary activity in the classical pathway and the methanol extract made an impact on classical pathway, but not on alternative pathway. For the immune-stimulating effect, the T cell proliferation effect of the protease digestion displayed little effect irrespective of the dose. In addition, the T cell proliferation effect of methanol extract showed 13-fold higher proliferation effect compared with positive control. It was revealed that the substance containing protein serves as an important factor for the immune proliferation. Therefore, the anticomplementary activity
-glucan in classical pathway and alternative pathway displayed the lowest activity, showing 2.2%, 22.3% respectively. However, the immune-stimulating effect of
-glucan showed the T cell stimulating effect 13 times higher than positive control.
Usefulness of Pimpinella brachycarpa as Natural Spice by Sensory Analysis
Korean journal of food and cookery science , volume 13, issue 5, 1997, Pages 669~673
The masking effect of Chamnamul (Pimpinella brachycarpa) on meaty and fishy flavor was measured by sensory evaluation to investigate the usefulness of Chamnamul as a natural spice or herb. Shady air dried Chamnamul was utilized for sensory analysis. By the use of Chamnamul, the meaty flavor was significantly reduced in beef and pork. Chamnamul also showed a similar effect as black pepper on reducing meaty flavor. The use of Chamnamul also significantly reduced the fishy flavor of anchovy soup. When Chamnamul was added to rice gruel, rice odor was reduced but grassy odor remained strong.
Analysis of Volatile Flavor Components of Pimpinella brachycarpa
Korean journal of food and cookery science , volume 13, issue 5, 1997, Pages 674~680
Volatile flavor components of fresh, shady air dried, and presteamed shady air dried Chamnamul (Pimpinella brachycarpa) were collected by simultaneous steam distillation-extraction method, and essential oils were analyzed by gas chromatography-mass spectrometry (GC/MS). Twenty five, 17 and 23 volatile flavor components were identified in essential oils extracted from the fresh, shady air dried, and presteamed shady air dried Chamnamul samples, respectively; however, the kinds of individual components and its percent content of the total volatiles were varied depending on samples. The principal components of Chamnamul were isobutanal, trans caryophyllene, trans
-selinene. Terpenoid compounds reached 44.11%, 33.91% and 72.63% respectively in fresh, shady air dried, and presteamed shady air dried Chamnamul.