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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 14, Issue 5 - Dec 1998
Volume 14, Issue 4 - Nov 1998
Volume 14, Issue 3 - Aug 1998
Volume 14, Issue 2 - May 1998
Volume 14, Issue 1 - Feb 1998
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Studies on Taste Compound Content and Reasearch on Condition of Comsumer Attitude to Traditional Korean Soy Sauce with Varing Meju Type and Fermentation Jars
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 463~467
This study was carried out in order to analyze the changes in general compounds, reducig sugar, nitrogen compounds of traditional Korean soy sauce with varying Meju Type (Traditional Meju, Modified Meju) and ripening periods and to investigate correlation between sensory characteistics via sensory evaluation of soy sauce samples. And to investigate actual conditions and attitude of comsumer of soy suace.
Studies on the Antimutagenicity of extract from Barley (Hordeum vulgare)
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 468~474
This study was performed to determine the effects of antimutagenicity from Barley (Hordeum vulgare). In Salmonella typhimurium reversion assay (In vitro test), the extract of Barley (Hordeum vulgare) inhibited mutagenic activity of 4-NQO and Trp-p-1 with 59 mix. in Salmonella typhimurium TA98 and TA100. In Micronucleus test (In vivo test), the methanol extract of Barley (Hordeum vulgare) inhibited micronucleus formation in bone marrow by cyclophosphamide. The
-glucan of Barley (Hordeum vulgare) showed inhibitory effects of 59-77% in mutagenic activity of 4-NQO by Salmonella typhimurium TA100. The mutagenicity of Trp-p-1 with S9 mix. by Salmonella typhimurium TA98 showed inhibitory effects of 24-56%. The methanl extract (M) was fractionated with ether (MI), ethylacetate (M2), buthanol (M3) and water (M4). The Antimutagenicity of Trp-p-1 with 59 mix. by Salmonella typhimurium TA98 in Barley fraction showed the following: methanol extract (99.58%)>ether fraction (98.05%)>buthanol fraction (56.90%)>water fraction (56.72%)>ethyl acetate fraction (28.72%). Among them, ether fraction in TA 98 showed strong antimutagenicity effects (85.56%, 98.05%) against mutation induced by 4-NQO and Trp-p-1. As concentration of the methanol extract increased (1.25~5 g/kg/10 cc), micronucleus formation in bone marrow by chemical mutagen (CP) showed inhibitory effects of 50% (p< 0.05).
The Study of Anti-mutagenic Activity of Various Additive Materials on Pot-stew
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 475~481
This study was performed to determine the mutagenicity of pork and ham pot-stew and the anti-mutagenicity of various additive materials on pot-stew by the Ames test using Salmonella typhimurium TA100. Boiled kimchi didn't show mutagenicity and effectively inhibited the mutagenicity induced by 4-NQO and Trp-p-1. But boiled pork and ham showed mutagenicity dose-responsively and pork's mutagenicity was higher than that of ham. On the mutagenicity of boiled pork and ham, the inhibition of kimchi was most effective and when scallion and galic was added with mushroom showed synergic effect. Boiled ham made in USA did not show mutagenicity different from ham made in Korea because of the addtion of ascorbic acid and when mutagen was added it's mutagenicity was lower than that of ham made in Korea.
Assessment of Food Service Management in University Food Service
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 482~491
The objectives of this study were to characterize the food service managements in university food services. In a survey involving university food service centers throughout the country, the importance, performance scores and policies for food service management were investigated. Of the total 40 institutions surveyed, 23 were run directly by the institution, eight by contract, and nine by rental. Data were analyzed by t-test, ANOVA using the SPSS program. Management system was evaluated separately for organization, human resources, finance, nutrition education, purchasing, quality control, sanitation and safety, and marketing for their relative importance, degree of performance, and policy establishment. It was found that the relative importance scored higher than the degree of performance and policy establishment. When rhe relative importance for the direct, contract and rental operations was compared, the rental operation scored the highest. Performance score of direct was the highest in direct operation. The findings of this research suggest that the university food service should be creative through systematic management, and further research is needed to evaluate various variables that influence productivity, such as employee morale, pleasant working environment, customer satisfaction, and introduction of TOM for university food services.
Effects of Sugars on the Stabilization of Egg Yolk Antibodies in Laying Hens I. The Stability of Yolk Antibodies in Fructooligosaccharide Solutions
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 492~497
The stabilizing effect of fructooligosanharide (FO) on hen＇s egg yolk immunoglobulin (yIgG) by heat and acid was investigated. The heat stability of yIgG at 70∼80
was enhanced in a concentration-dependent manner by adding 0∼50% (w/v) FO to a yIgG solution. Acid-induced inactivation of yIgG was also suppressed in a concentration-dependent relationship by addition of FO. Addition of 50% FO almost completely stabilized yIgG at pH 3. The remarkable stablizing effect of FO on yIgG may enhance the use of yIgG as functional food ingredients.
Screening of Antimicrobial activity of the Plantain (Plantago asiatica L.) extract
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 498~502
In order to develop a natural food preservative, freeze dried plantain (Plantago asiatica L.) was extracted with several solvents, and the antimicrobial activity was investigated. The methanol extract exhibited antimicrobial activites against five strains of bacteria such as Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus. The methanol extract at the concentration of 1.0 mg/ml completely inhibited the growth of B. subtilis and V. parahaemolyticus. Antimicrobial activity of the ethylacetate fraction from the methanol extract was the strongest compared with those of other solvent fractions such as n-hexane, chloroform, n-butanol and water. The ethylacetate fraction showed the inhibitory effect at the concentration of 0.5 mg/disc on the growth of B. subtilis and V. parahaemolyticus.
Effect of Prunus mume Extract on the Sensory Quality and Shelf Life of Cooked Rice
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 503~508
This study was investigated the effect of Prunus mume water extract (PW) and alcohol extract (PA) to the sensory properties, cole. value and shelf-life characteristics (pH, titratable acidity and total bacteria count) of cooked rice. Sensory attributes such as taste, color and flavor were significantly higher in cooked rices prepared with 500 ppm of PA than cooked rices prepared with 1000 ppm of PA and PW (p<0.05), but there was no significant difference among samples in texture and overall acceptability. Redness, yellowness and total color difference (
E) were higher when PA and PW were added. When cooked rice was putrefied, the value of pH, titratable acidity and total bacteria count were about 5.8, 0.1% and 10
8/ cfu/g, respectively. The shelf life of cooked rice was prolonged to 1∼2 day by adding 500 and 1000 ppm of PA as compared with control group. The shelf life of cooked rice was prolonged to 2∼3 day by adding 500 and 1000 ppm of PW as compared with control group.ith control group.
The Changes of
-galactosidase Activities and Stachyose and Raffinose Contents During Fermentation of Soybeans
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 509~512
Changes in the contents of stachyose and raffinose were determined during soybean fermentation.
-Galactosidase activities were also monitored in soybean and its fermented products. The stachyose contents were 31.8239 mg/g of soybean, 4.2217 mg/g of Meju, and 2.1184 mg/g of Doenjang. The raffinose contents were 2.6914 mg/g of soybean, 1.7413 mg/g of Meju, and negligible of Doenjang.
-Galactosidase activities was distinct in soybean and Meju. They were 14.5954 units/mg protein of soybean, 13.1489 units/mg protein of Meju, and 1.9157 units/mg protein of Doenjang. The results suggested that the decrease of stachyose and raffinose contents in fermented soy products were due to the
Chlorophyll, Mineral Contents and SOD-like Activities of Leeks Harvested at Different Times
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 513~515
This study was performed to determine the contents of mineral and bioactive components in leek samples harvested at different times. Analysis of chlorophyll contents of leek harvested at different times showed the latest one (5th sample) had the highest level among samples. The leek harvested at the earliest (1st) had the highest amount of Fe, f and Cu while 5th sample was highest in Ca, Mn, P, Zn and Na contents. Lead (Pb) was not detected in any leek sample harvested at different times. SOD (superoxide dismutase)-like activity was the highest in leek harvested at the earliest.
Perception of Traditional Foods in Hansan - Do Area
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 516~534
To identify the kinds and the usage of Korean traditional foods, a survey was conducted for 112 housewives in Hansan-Do area by using a questionnaire. The data were collected from 1994 to 1998. The results showed that the development of traditional foods and their menu for fast foods was the highest, however the frequency to use the developed fast food was the lowest in their perception degree. Traditional foods were evaluated much better than the foreign foods.
Changes of Fatty acids and Free Amino Acids in Raw and Salted-dried Red Tongue Sole During Cooking
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 535~540
Changes in fatty acids and free amino acids of raw .ed tongue sole (RRT) and dried red tongue sole (SRT). were analyzed after steaming, boiling, or baking. 1. RRT was composed of moisture 78.4%, ash 1.2%, crude lipid 1.1%, and crude protein 18.3%. 2. The main fatty acid of RRT and SRT were palmitic acid (21.5%) and lignoceric acid (43.1%) which cover 64.5% of total fatty acid. Steamed RRT or SRT had higher content of fatty acids than boiled or baked ones. 3. The main free amino acids of RRT or SRT were glutamic acid (14.9%), aspartic acid (12.2%), Iysine (10%), leucine (8.4%), and arginine (6.8%) covering more than 52.3% of total free amino acids.
Analysis of Volatile Flavor Components of Pleurospermum kamtschaticum
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 541~546
Volatile flavor components in leaf and petiole of fresh Pleurospermum kamtschaticum H
OFFM/ were extracted by SDE (simultaneous steam distillation and extraction) method using diethyl ether as solvent. Essential oils were analyzed by gas chromatography (GC) and combined gas chromatography-mass spectrometry (GC-MS). Identification of volatile flavor components was based on the Rl of GC and mass spectrum of GC-MS. A total of 31 components, including 15 hydrocarbons, 4 aldehydes, 1 ketone, 5 alcohols, 2 esters, 3 acids and 1 oxide were identified in the essential oils. (Z)-
-Farnesene, (Z, E)-
-farnesene and farnesene were the major volatile flavor components in fresh Pleurospermum kamtschaticum. Volatile flavor patterns of Pleurospermum kamtschaticum were analyzed using electronic nose. Sensor T30/1 and PA2 that were sensitive to alcohols had the highest resistance for fresh Pleurospermum kamtschaticum. Resistance of six metal oxide sensors was decreased in dried sample compared with fresh one.
Analysis of Volatile Flavor Components of Aster glehni
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 547~552
Essential oils in leaf of fresh Aster glehni were extracted by SDE (simultaneous steam distillation and extraction) method using diethyl ether as solvent. The yield of the essential oils was 0.05%. And their volatile flavor components were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) and identified by the RI of GC and mass spectrum of GC-MS. A total of 31 components, including 17 hydrocarbons, 2 aldehydes, 7 alcohols, 3 esters, 1 acid and 1 oxide were identified. The major volatile flavor components of fresh Aster glehni were
-pinene, cis-3-hexenol and myrcene. Volatile flavor patterns of fresh ind dried Aster glehni were analyzed using an electronic nose. Sensor PA2 that was sensitive to alcohols showed the highest resistance for fresh and dried Aster glehni. Resistance of six metal oxide sensors was decreased in fresh sample compared with dried one.
The Effects on Quality Characteristics Resulting from the Use of Varying Amounts of Garlic as Additives in Apple Jams
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 553~559
Influence of garlic on the quality characteristics of apple jam was investigated. Apple jams with various amounts of sugar and garlic were prepared, and their sweetness, color difference, and instrumental texture were evaluated. The results were as follows: 1. When equal amount of sugar was added, the sweetness of apple jam decreased as the garlic content increased. 2. As the garlic content increased, the lightness and yellowness tended to be high and the redness and ΔE tended to be low, resulting that the color of apple jam was improved. 3. As the sugar content increased, the hardness and adhesiveness of the jam tended to increase when garlic was added at 10%. 4. Apple jam with 60% sugar and 10% garlic was the best in adhesiveness, glossiness, and overall quality by sensory evaluation. As the addition of garlic did not cause any significant difference in flavor, cooked garlic could be applied in apple jams.
Efficiency of Antioxidants on Types of Substrate Systems
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 560~565
The purpose of this study was to investigate any differences in the efficiency of various antioxidants for the three types of substrates such as corn oil in water (O/W) emulsion, water in com oil (W/O) emulsion, and bulky corn oil.
-Toc) at 0.01 or 0.02%, ascorbic acid (AsA), ascorbyl palmitate (AP), and BHT at 0.02% were added separately to the prepared O/W emulsion, W/O emulsion, and bulk oil, and their antioxidative effects were compared. The mixture of
-Toc ind AsA or AP at the level of 0.02% also was tested to observe any synergistic effect. Oxidation was made by storing at 42
for 25 days and the oxidative stability was determined by peroxide value and conjugated dienoic acid with time fluctuation of storage. The results were as follows: 1. In case of O/W emulsion, the order of antioxidative effect was AP>
-Toc+AsA>AsA>BHT. 2. In case of W/O emulsion, the order of antioxidative effect was AsA>AP>
-Toc+AP mixture showed the prooxidant effect rather than synergistic effect. 3. In case of bulk oil, the order of antioxidative effect was AsA>AP>
-Toc+AP\ulcornerBHT. Therefore, AsA, a hydrophilic antioxidant, was more effective in W/O emulsion system than in O/W emulsion system, while the opposite trend was found in AP, a lipophilic antioxidant. AsA, a hydrophilic antioxidant, was more efficient in bulk oil of anhydrous substrate.
-Toc showed prooxidant effects in all substrates.
Food Habit Patterns and Korean Food Utilization in Koreans Residing in New Zealand and Malaysia
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 566~576
Food habits and Korean food utilization patterns were surveyed from 188 Koreans residing in New Zealand and Malaysia by using a questionnaire. Forty seven percent of the respondents answered that Korean food should be succeeded as its traditional form. Most subjects had strong pride for Korean traditional food. Kimchi was the most frequently consumed side dish followed by Chigaes (stew), broiled meat, Tubu (bean curd), broiled fish, Tangs (soup), and Noodles. While Kimchies were prepared by the respondents themselves, Doenjang and Kochujang were sent from the relatives in Korea or purchased from the market. The changes in food consumption pattern after emigration depended on the availability of food items in residing country. Korean style meal (cooked rice and side dishes) was eaten by 51% respondents for breakfast and by 78.2% for supper. Ramyon was the most frequently consumed instant food. Eating out frequency was much higher in the residents in Malaysia than the ones in New Zealand. This study showed that Koreans residing in foreign countries have the consciousness trying to succeed Korean traditional food culture, and their food consumption pattern partly depends on food availability and socio-cultural properties of the residing country.
Effects of Fractions from Methanol Extract of Commelina communis on Blood Glucose Levels and Energy Metabolism in Streptozotocin-Induced Diabetic Rats
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 577~583
Methanol extracts of Commelina communis, a Korean wild edible plant showing hypoglycemic effect on diebetic rats were fractionated systematically by hexane, chloroform, butanol, and water, and these four fractions were administered orally to streptozotocin-induced diabetic rats to evaluate the hypoglycemic effect. The butanol and water fractions of Commelina communis lowered blood glucose levels of diebetic rats at a dose of 500 mg/kg/day. Administration of each fraction except that of chloroform increased the plasma protein levels. Liver protein levels were significantly higher in the butanol- and water fraction-fed groups. The results suggest that the butanol fraction of Commelina communis has hypoglycemic effect on diabetic rats and the intake of Commelina communis may be beneficial for the management of diabetes mellitus.
Changes of Colors and Pungent Principles of Red Pepper Powder with Different Seed Contents and Particle Sizes During Storage
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 584~588
Red pepper powders with variuos seed contents (0%, 10%, 20%) and particle sizes were stored at 0
, and 30
for 90 days, and the changes in their characteristics were monitored. The initial moisture content was about 13%, and the powders were packed in 0.1 mm-thick polypropylene (PP) bags. Moisture content of each power remained constantly, so PP bags appeared to be effective to prevent moisture transmission. All the values of L＊, a＊ and b＊ were higher in fine particles than in coarse particles. Storage at 0
did not change any color values, however, overall color values devreased apparently when stored at 30
for 90 days. Capsanthin contents decreased gradually at all storage temperatures and more rapidly at higher temperature. The contents of capsaicinoids in fine particles (49∼59 mg%) were twic as much as those in coarse particles (15∼36 mg%), and they did not change throughout the storage.
Studies on the Growth Characteristics of Bifidobacteria, Organic Acids and n-hexanal Contents During the Fermentation of Enzyme Treated Soy Yogurt
Korean journal of food and cookery science , volume 14, issue 5, 1998, Pages 589~596
This study was carried out to evaluate the quality attributes of soy yogurts prepared by different types of oligosaccharides (fructooligosaccharide, galactooligosaccharide , isomaltooligosaccharide) and Bifidobacteria (B. bifidum B. breve, B. infantis) containing enzyme treated soy protein isolate in terms of pH, titratable acidity, total number of viable cells of Bifidobacteria,
-galactosidase activity, organic acids, volatile compounds. The pH values of soy yogurts fermented by B. bifidum showed the highest significantly but those fermented by B. infantis showed the lowest significantly, while the titratable acidity of soy yogurts were vice versa. The viable cells of Bifidobacteria of all soy yogurts showed more than 10
9/ CFU/ml and soy yogurts fermented by B. infantis showing below pH 4.6 showed more than 10
9/ CFU/ml after storage at 4
for 7 days. The activity of
-galactosidase showed the highest in the culture of B. infantis among the Bifidobacteria tested. Among the Bifidobacteria tested, the contents of lactic acid and acetic acid showed the highest in soy yogurts fermented by B. infantis but citric acid and propionic acid were the lowest. Among the Bifidobacteria tested, the contents of n-hexanal showed the highest in soy yogurts fermented by B. breve and a little amounts of acetaldehyde were present in all soy yogurts.