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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean journal of food and cookery science
Journal Basic Information
Journal DOI :
Korean Society of Food and Cookery Science
Editor in Chief :
Volume & Issues
Volume 18, Issue 6 - Dec 2002
Volume 18, Issue 5 - Oct 2002
Volume 18, Issue 4 - Aug 2002
Volume 18, Issue 3 - Jun 2002
Volume 18, Issue 2 - Apr 2002
Volume 18, Issue 1 - Feb 2002
Selecting the target year
Consumption and Preference of Seafood, and Desires for the Seafood Utilization in School Lunch Program among Middle and High School Students in Korea
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 1~7
A study on the seafood consumption was conducted from 1902 adolescent students (1110 boys and 792 girls) attending middle or high school to assess the attitude and degree of satisfaction for seafood being served in the school lunch program and ultimately to promote greater seafood consumption. A self-administered questionnaire was used to record the results. The results were as follows: Sixty percent of the respondents appeared to like or not to be reluctant to seafood. The main reasons for favoring seafood were its nutritious effect and taste. On the other hand, the reason for disliking seafood was due to its peculiar smell. In terms of cooking methods, the subjects preferred raw, fried, and grilled seafdod, whereas they disliked salt-fermented, seasoned and stewed dishes. The highly preferred seafood were crab, shrimp, tuna and squid. Only 6.6% of middle school students (MS) and 3.7% of high school students (HS) liked the seafood served in school lunch program, whereas the others responded 'so so'or disliked it. The reasons for disliking seafood being served in school lunch program were poor taste (14.7% of MS, 23.5% of HS), lack of freshness(6.3% of MS, 13.9% of HS) and unattractable cooking methods(3.4% of MS, 11.1% of HS). To promote seafood consumption in school lunch program, subjects anticipated the taste improvement (37.7% of MS, 48.5% of HS), use of a variety of seafood (19.8% of MS, 24.0% of HS) and cooking methods(12.6% of MS, 22.4% of HS). Above results suggested that further efforts are needed to provide preferred cooking methods and seafood items as a way of increasing seafood acceptability.
Nitrite Scavenging Effect of Umbelliferaeceae
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 8~12
The nitrite scavenging effect of three kinds of edible wild plants belong to Umbelliferaeceae family was investigated. The contents of crude protein, crude lipid and
-carotene of the plants were in the range of 22.99∼31.00%, 3.51∼5.08% and 5.40∼19.81 mg%, respectively. The content of ascorbic acid was very low and selenium was not detected in any samples. The contents of linoleic acid and linolenic acid were 66.46∼77.44%. The content of total phenol was 875.77 mg% in Ledebouriella seseloides WOLFF, which was the highest among the samples. The methanol fraction of the plant extract showed higher nitrite scavenging effect than the water fraction. The nitrite scavenging effects of the samples were the highest at pH 1.2 and lowest at pH 6.0, suggesting that it's pH dependent. Nitrite scavenging effect of methnol-soluble fractions obtained from Ledebouriella seseloides WOLFF was 95.3% at pH 1.2, which was the greatest among tested samples. There was a high correlation between the nitrite scavenging effect and the total phenol content.
Studies on Cnidium officinale As Natural Spices
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 13~19
This study was performed to develop natural spices using Cheongung (Cnidium officinale) which is one of the Korean medicinal plants, Cnidium of officinale is a perennial plant of the Umbelliferae family and is widely distributed in Korea. The overall acceptances of flavor and color, and the masking effects on meaty and fishy flavor of Cnidium officinale were investigated by sensory evaluation. The overall acceptances of fresh Cnidium officinale were the highest, followed by freeze dried and hot air dried samples. The meaty and fishy flavor of cooked pork and fish were significantly reduced by the addition of fresh, hot air dried and freeze dried Cnidium officinale. Cnidium officinale showed similar or higher masking effects on meaty and fishy flavor compared with black pepper.
A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Evaluation of Various Fish Dishes for Cook/Chill System for Kindergarten Foodservice Operations (Focused on Broiled Mackerel, Flounder Stew and Squid Bulgogi)
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 20~29
Standard recipes of various fish dishes for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of fish dishes, Broiled Mackerel, Flounder Stew and Squid Bulgogi were selected as menu items in this study, and the standard recipes for these fish dishes were developed through the sensory evaluation, and microbiological analyses were performed to assure the quality of fish dishes. The microbial counts of the fish dishes which were chilled at 0∼3
and stored for 10 days in refrigerator were as follows : Aerobic bacteria were not detected in Broiled Mackerel; however, those in Flounder Stew were 2.92
0.06 Log CFU/g and those in Squid Bulgogi were 3.16
0.02 Log CFU/g. Coliform bacteria were not detected in any fish dishes. All the sensory characteristics showed no significant differences between the first and third day of storage, except the feeling after swallowing of Flounder Stew. Overall acceptability scores of chilled stored foods in the first and third day were 6.87
0.99 and 6.40
1.40 in Broiled Mackerel, 6.87
0.35 and 6.73
1.10 in Flounder Stew, 6.13
0.99 and 6.07
0.80 in Squid Bulgogi, respectively.
Effects of irradiated egg white on the quality of angel food cake
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 30~33
The quality of an angel food cake prepared with albumen of irradiated eggs was investigated. Fresh shell eggs were irradiated at various doses up to 3 kGy. Egg white from irradiated eggs decreased the specific gravity and increased the pH of cake batter. The specific volume and expansion ratio of the cake increased by the use of albumen from irradiated eggs. Egg white from irradiated eggs made the crust color of cake darker, more reddish and yellowish. The textural characteristics of the cake were also affected by irradiation. Irradiation caused a decrease in hardness, gumminess and brittleness and an increase in cohesiveness and springiness. Overall, egg white from irradiated eggs apeared to make an angel food cake softer than that of non-irradiated egg white.
Development of seasoned whangseoke-jeot with chitosan
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 34~42
The purpose of this study was to develop a seasoned Hwangseoke-jeot(a kind of salted and fermented fish) with chitosan having less fishy smell and salty taste. In order to decrease the fishy smell and increase the palatable taste effectively, four types of seasoning were developed, in which minced ginger, garlic and onion were included. In order to improve the color and flavor of seasoned Hwangseoke-jeot, high-quality powdered hot red pepper was also added in all the seasonings. Seasoned Hwangseoke-jeot type 1 had the oil and roasted powder of sesame, which are known to decrease fishy smell and palatable taste, and was the basis of other seasoned Hwangseoke-jeot. Type 2 had the oil and roasted powder of perilla, which also were known to decrease fishy smell and to increase palatable taste effectively. Type 3 had roasted soybean powder and laver to increase savory and palatable taste. It was developed especially for old and young people who like savory taste. Type 4, containing citron syrup, was for the young and children. All the developed seasoned Hwangseoke-jeot samples had better red color and other sensory properies than the control (S-company's seasoned Hwangseoke-jeot), as tested by colorimetry and sensory evaluation. More than 1% (w/v) of chitosan gave an astringent taste to seasoning, so it is recommended not to exceed 1% (w/v) in the seasoning. The developed functional seasonings of jeot would be applicable to other kinds of jeot.
Effects of Bifidobacteria and oligosaccharides on the quality attributes of frozen soy yogurts
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 43~50
This study was carried out to evaluate the quality attributes of frozen soy yogurts prepared by freezine soy yogurts, which are made of different types of Bifidobacteria (B. bifidum, B.breve, B. infantis) and oligosaccharides (fructooligosaccharides, galactooligosaccharides, isomaltooligosaccharides) containing
-chymotrypsin treated soy protein isolate were evaluated in terms of overrun, melt-down quality, changes in the total number of Bifidobacteria after freezing, and sensory evaluation. The quality attributes of soy yogurts were also evaluated in terms of changes in the number of viable cells of Bifidobacteria in soy yogurts after incubation at 37
, pH 3.0 for 90 min, water holding capacity, and viscosity. The overrun of frozen soy yogurts fermented by B. bifidum showed the hiehest value but those fermented by B. infantis showed the lowest, while the melt-down quality of soy yogurts were vice versa. The total numbers of Bifidobacteria after freezing for 30 min in ice cream maker showed more than 10
9/ CFU/ml. In sensory evaluation, all
-chymotrypsin treated frozen soy yogsurt showed little beany flavor. In sour, sweet, and bitter tastes and mouth feel, the frozen soy yogurts fermented by B. bifidum evaluated better but those fermented by B. infantis evaluated worse. Also in the overall quality, the frozen soy yogurts fermented by B. bifidum were evaluated desirable but those fermented by B. infantis were evaluated undesirable. The water holding capacity and viscosity of soy yogurts fermented by B. bifidum showed the highest values but those fermented by B. infantis showed the lowest values. The total numbers of Bifidobacteria of all soy yogurts decreased from 10
9/ CFU/ml to 10
8/ CFU/ml after incubation at 37
, pH 3.0 for 90 min.
A Study on the properties of hot water extracts of Korean dried tangerine peel and development of beverage by using it
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 51~56
This study was carried out to develop a traditional functional beverage by using hot-water extraction of dried peels of Korean tangerine. The pH of the hot-water extracts of dried tangerine peels decreased as the extraction time increased. The acidity and viscosity of the extracts increased as the extraction time increased. The antioxidative activity of the extracts during the extraction was monitored by measuring the electron donating ability. The electron donating abilities of the extracts were in the range of 80.93-83.27%. Extraction time did not affect the antioxidative activity of the extracts. The fibrinolytic activity of the extracts increased as the extraction time increased. The pH of the beverage made with the peel extract was not affected by the extraction time and the kind of sweetener added. The viscosity of the beverage increased as the extraction time increased. In sensory evaluation the highest score was obtained in the beverage samples made with the ones extracted for 180 min and added with sugar. The aboveresults indicate that the dried peel of Korean tangerine can be used as a functional material in beverage industry.
Effect of green tea on the survival of Escherichia coli O157:H7 and Salmonella typhimurium in mayonnaise
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 57~62
The purpose of this study was to investigate the antibacterial activity of green tea in mayonnaise against pathogenic bacteria (Escherichia coli O157:H7 and Salmonella typhimurium). Mayonnaise was prepared with salad oil, egg yolk, sugar, salt and vinegar, and green tea powder was added to the mayonnaise at 0.1, 0.3 and 0.5% for the experiment. Then, the mayonnaise samples with various levels of green tea were inoculated with about 10
6/ cells/g of E. coli and S. typhimurium per 1 gram of mayonnaise and stored at 5
for 3∼9 days. Antibacterial activity of green tea was tested by the colony counting method for E. coli on violet red bile agar(VRBA) and S. typhimurium on xylose lysine desoxycholate agar(XLDA). The D-values of E. coli controls were 2.89, 2.73 and 2.13 days while those of S. typhimurium controls were 0.58, 0.53 and 0.52 days at 5
, respectively Inhibitory effect of green tea in mayonnaise on the survival of E. coli and S. typhimurium was increased with increasing concentration of green tea and/or increasing storage temperature. The most effective antibacterial activity of green tea was shown against E. coli in mayonnaise during storage at 25
Analysis of the factors that influence Korean beverage consumption
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 63~72
This study was conducted to (a) investigate the frequency of Korean beverage consumption, (b) analyze the characteristics of socio-demographically classified group according to drinking frequency, (c) investigate the attitude for and awareness of Korean beverage and (d) analyze the factors which influence Korean beverage consumption. The survey was carried out by self-administered questionnaires with 2,200 subjects residing in Seoul. A total of 1,885 samples were used for analysis by using t-test, one way analysis of variance (ANOVA), Duncan's multiple comparison test, factor analysis, and analysis of covariance (ANOCOVA) with SAS computer program. Among various Korean beverage, Donggulre tea was consumed most frequently at an average of 7.4 times per month, and followed by rice beverage, Mi Su, Citron tea, Shick Hae and canned Shick Hae. Among the age groups, the group of 20s showed the lowest frequency of Korean beverage consumption exempt rice beverage. According to occupation group, middle and high school and college student groups showed a high frequency of consumption of cereal based drink such as rice beverage, Mi Su and Yulmu tea. The behavior examination aimed at learning the perceptions relevant to the choice of beverage showed that the subjects believe Korean beverage healthful and nutritious but not familiar through advertisement, not easy to buy, and not to be a habitual drink. The factors influencing the frequency of Korean beverage consumption were shown as health-related factors and habitual/practical factors.
Effects of Sodium Metabisulfite and Adipic Acid on Browning of Garlic Juice Concentrate during Storage
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 73~80
The effect of sodium metabisulfite and adipic acid on the color changes of garlic juice was evaluated. The garlic(Uisung variety) juice was extracted and 1% sodium metabisulfite and 1% adipic arid were added to the garlic juice before or after concentration. Garlic juice was concentrated by heating at 90
, by heating using a rotary vacuum evaporator at 45
, or by freeze-drying at -50
until the volume was reduced to 70% of the original volume. The garlic juice concentrate was kept at 4
for 60 days and evaluated for the color change and the relation between the additives and browning. Browning of the garlic juice concentrate containing adipic acid and sodium metabisulfite was effectively inhibited compared with the control. Inhibition effect of sodium metabisulfite on the browning of the concentrate was stronger than that of adipic acid. The addition of sodium metabisulfite afrer concentration of garlic juice was the most effective on browning inhibition in the 9
-heated concentrate, but the addition of sodium metabisulfite before concentration was the most effective in the 45
-heated concentrate and the -50
-freeze-dried concentrate. In the color change of the garlic juice concentrate during the storage, a and b values of the concentrate with sodium metabisulfite were lower than those of the control, which means that sodium metabisulfite inhibited the browning of the garlic juice concentrate.
Quality Characteristics of Yackwa Prepared by Different Amounts of Egg White
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 81~86
Yackwa was prepared by the addition of different amounts of egg white, and the samples were analyzed by texture profile analysis, Hunter's colorimetry and sensory evaluation during 5 days of storage. Tn texture profile analysis, the hardness, gumminess and chewiness of Yackwa were increased in all the samples during storage and the texture parameters were increased by increasing egg white level. No significant difference was observed in the lightness, redness and yellowness (p〉0.05), but Hunter's color values were slightly increased during storage in all the samples. In sensory evaluation, no significant difference was observed among the samples during storage except the increase of crispiness and overall acceptance by the addition of egg white. The results showed that Yackwa prepared with 10 g of egg white/(100 g of other ingredients ---약과재료 얼마당 10g 첨가인지 명확히 해야 함) had an acceptable sensory quality.
Effect of Copper Ions on Over-Acidification of kimchi
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 87~93
Effect of copper ions (Cu
+/ and Cu
2+/) on the fermentation of kimchi, especially on their effect on the prevention of over-acidification of kimchi, was investigated. The effect of Cu
2+/ ion on the growth of individual lactic acid bacterium originally isolated from kimchi was also investigated. The addition of Cu
4.0mM) or Cu
3.0mM) ions in kimchi effectively inhibited growth of lactic acid bacteria and maintained a titratable acidity of less than 1.0% for a periods of 14 days. Leuconostoc mesenteroides significantly decreased at the 10th day of fermentation in control kimchi, whereas the group with Cu
+/ and Cu
2+/ showed 10
6/ CFU/ml at the 14th day of fermentation. This indicates that the addition of Cu
+/ and Cu
2+/ inhibited the production of excessive acids by inhibiting lactic acid bacteria, and allowed Leu. mesenteroides stay alive longer. Fe
2+/ and SO
2-/ ions did not have any effect on the fermentation of kimchi. Cu
2+/ inhibited growth of all lactic acid bacteria tested, such as Leu. mesenteroides 6, Streptococcus faecalis 12, Lactobacillus plantarum 14, Lac. brevis 15, Leu. mesenteroides LA 10, and Lac. plantarum LA 97.
Inhibition of carbohydrate digestion using egg yolk antibody
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 94~100
The dietary carbohydrates are mainly digested and adsorbed at small intestine. We developed a new food additive as an egg yolk antibody(1gY) against maltase, sucrase and sodium dependent g1ucose cotransporter(SGLT) for the regulation of blood glucose level and weight control. The maltase, sucrase and SGLT were purified from porcine small intestine which is very similar to that of human in physiological characteristics. The purification step contained an ultracentrifugation, ion exchange chromatography and hydrophobic chromatography. The hens were immunized by purified protein and the IgY activities against immunized antigens were determined. This antibody obtained from the immunized hen's egg yolks directly inhibited the activities of maltase and sucrase in vitro. And the IgY delayed and decreased the increment of blood g1ucose level after administration of maltose, sucrose and glucose in rat about 30 to 60%. The results of this study suggest that the IgY inhibiting the carbohydrate digestion could be used as functional food materials for weight control and regulation of blood glucose level in diabetes.
Changes in Chromaticity and 6 Mineral Contents of Sea Mustards according to Several Cooking Methods
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 101~108
This study aimed to determine the effects of cooking treatment on chromaticity and 6 mineral contents (calcium, phosphorus, magnesium, iron, sodium and potassium) in sea mustards. Four samples of natural and cultured sea mustard were used for the experiments. Each sample was treated with four cooking methods (A: soaked in water, B: boiled in hot water, C: saute and boiled in hot water, D: seasoned with vinegar). The L, a and b values were the highest on boiling, and the lowest on seasoning with vinegar. The a value of cultured sea mustard was higher than the natural one by cooking. Moisture was highest boiling and were ordered as saute and boiling, soaking and seasoning with vinegar. Calcium, iron, magnesium and phosphorus contents were remarkably decreased by seasoning with vinegar. Boiling treatment made less decrease than saut and boiling in these mineral contents. The solubilities of mineral in soup water were recognized therefore, it indicated that soup water was a good source of minerals as it applies to cooking, from the view point of science of cookery. Sodium and potassium contents decreased significantly more at 68% and 85% of total content on basic soaking treatment. Ca/P ratio was about 1∼3 : 1 in cultured sea mustard and 3∼4 : 1 levels in natural one.
A Multiple Discriminant Approach to Identifying Frequent Users of Eating out at Family Restaurant
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 109~118
The purpose of this study was to identify the behavioral, attitudinal, and demographic correlates of light, medium, and heavy users of eating out at family restaurants. Among 358 reponses from the subjects, 224 responses were utilized for the analysis, and 134 responses were reserved for validating the discriminant function. Descriptive statistics, reliability analysis, stepwise discriminant analysis, canonical discriminant analysis, and anova analysis were used for this study. The findings from this study were as follows: First, He behavioral characteristics were found to discriminate among the three usage groups. Second, it was found that heavy users expressed greater difference between perception and expectation on the quantity of food that are appropriately served and the consistent quality of food at every visit. Third, the usage rate of eating out was not dependent on the sex, but dependent on the companion, average expenditure, and the time of eating out in chi-square test. Finally, the results of the study provide some insight into the pattern of marketing strategies that can be successfully used by the managers of family restaurants.
A Study on the Breakfast Habits of Salaried People in Seoul
Korean journal of food and cookery science , volume 18, issue 1, 2002, Pages 119~128
This study was intended to investigate the breakfast habits of salaried people. Total 446 subjects (male:256 and female:190) living in Seoul participated in the study. The results obtained were as follows : About 88.8% of the respondents perceived well the importance of breakfast, but only 33.2% of them responded to have breakfast every morning. It was found that males, older people, married people and people with higher education had a tendency to have breakfast regularly. The main reasons for having breakfast were 'for nutritional intake'(42.2%) and 'for relieving hunger' (31.3%). Cooked rice with soup (78.4%) was the most popular menu for breakfast. The time for breakfast was about 5∼15 minutes. The reasons for skipping breakfast were 'the lack of time > low appetite > habitually', but 59.6% of the respondents answered to have cooked rice with soup if they would. The 95.6% of the respondents showed more than the 'moderate' score on nutritional knowledge. Female salaried people showed higher scores on nutritional knowledge than male counterparts. People with higher education had a better nutritional knowledge. It was found that male, older people, people with higher education, and members in the extended family or nuclear family had good eating habits. Nutritial knowledge showed a significant positive relationship with eating habits. Overall, salaried people perceived the importance of breakfast, but had Poor dietary habit of skipping breakfast at 23.3%. Therefore, convenient and nutritional substitute for breakfast should be developed for salaried people.