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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Korean journal of food and cookery science
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Journal DOI :
Korean Society of Food and Cookery Science
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Volume & Issues
Volume 5, Issue 2 - Dec 1989
Volume 5, Issue 1 - Jun 1989
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The Change of Thiocyanate (Goitrogen) Amount, Indolylmethyl Glucosinolate Content and Myrosinase Activity in Redish Kimchi during Fermentation
Mee Ree Kim ; Hei Soo Rhee ;
Korean journal of food and cookery science , volume 5, issue 1, 1989, Pages 1~8
The study on the change of general properties of Kagdugi during dfermentation reveals that around the third day of fermentation, optimum for good flavor, the pH decreased to around or below 4 while the acidity increased gradually. The relative amount of thiocyanate in the radish Kimchi homogenate decreased to 73% after 1 day and after 3 days to 32% of control. And the content of indolylmethyl glucosinolate and total myrosinase activity in the tissue of radish Kimchi decreased gradually and on 3rd day to 25% and 4% of control, respectively. On the other hand the concentration of ascorbic acid in the radish Kimchi was found to vary around 1mM. Based on these results, the gradual decline of thiocyanate formation in the radish Kimchi homogenate is concluded to be caused by the gradual decomposition of indolylmethyl glucosinolate and the decline of myrosinase activity, which are directly affected by the change of pH during fermentation.
Effects of Acetic Acid Concentration on Rheological Characteristics and Emulsion Stability of Mayonnaise
Korean journal of food and cookery science , volume 5, issue 1, 1989, Pages 9~13
The effect of acetic acid concentration on the qualities of mayonnaise was studied. The rheological properties, emulsifying stability and color of the mayonnaise were determined by rotary viscometer, rotary shaker and centrifuge, and color and color difference meter, respectively. The rheological behavior of mayonnaise showed plastic behavior with yield stress and that of shear thinning. The yield stress and consistency index increased as the acetic acid concentration increased. The emulsion stability was lowest at 4% acetic acid concentration and highest at 1% acetic acid concentration. With the increase of the acetic acid concentration, lightness increased and yellowness decreased.
Studies on the Factors Affecting Quality and Textural Characteristics of Artificial Gluten Meat Part III: Effects of ammount of ingredients on properties of AGM(Water, Interactions of walnut and oil, Oil and water)
Korean journal of food and cookery science , volume 5, issue 1, 1989, Pages 15~21
These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). Effects of amounts of ingredients on properties of AGM were summarized as follows: 1. The more amounts of water increased, the higher L and b values became, and AGM, therefore, became bright and yellow in color. The more increased the amount of water, the more decreased shear force, hardness and chewiness, but the water holding capacity increased. The 100% of water added sample approached to raw beef in L value,
0E, hardness and chewiness. 2. The mixing ratio of walunt and com oil more affected on color than on texture, and the proper ratio was 30% of walunt and 10% of oil. 3. In the case of interactions of oil and water, water amounts affected more on color, shear force, chewiness and the water holding capacity than on oil. AGM mixed with the ratio of 10% of oil and 100% of water approached to raw beef.
Studies on the Factors Affecting Quality and Textural Characteristics of Artificial Gluten Meat Part IV: Effects of heating temperature and heating time on properties of AGM and sensory evaluation
Korean journal of food and cookery science , volume 5, issue 1, 1989, Pages 23~29
These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). Effects of heating temperature and heating time on properties of AGM and sensory evaluation were summarized as follows: 1. In heating temperature and heating time, the samples cooked at
more approached to raw beef than samples cooked at
in L Values. The samples were not affected significantly by heating time, but the sample cooked at
for 20 minutes rather approached to raw beef on textural properties. 2. Results of sensory evaluation. (1) Sensory panelists liked the sample that contained 30% of walnut, 100% of water, and cooked at
of heating for 20 minutes, because the sample showed the best color, springiness and chewiness on those conditions. (2) Different formulas of walnut and oil in AGM showed significantly in color and juiciness, and then they liked the sample containing 30% of walnut and 10% of oil. (3) Different formulas of oil and water showed significantly in hardness, juiciness and shear force, and then they liked the sample containing 10% of oil and 100% of water.
A Study on the Texture and Taste of Kimchi in Various Saltings
Korean journal of food and cookery science , volume 5, issue 1, 1989, Pages 31~41
The effects of salting degree of cabbage on the chemical, microbiological, textural changes and taste of Korean whole cabbage Kimchi fermented at
was studied. Low salted Kimchi (1.8% NaCl, soaking for 2 hr. in 20% brine) was showed higher total acdity than high salted Kimchi II(3.1% NaCl, Soaking For 8 hr in 20% brine) and III(2.9% NaCl, no soaking in 20% brine). The changes in growth of lactic acid bacteria was relevant to the salt content of whole cabbage Kimchi. Kimchi I was showed higher growth rate of Lactic acid bacteria and slower death rate constant of Lactic acid bacteria than that of Kimchi II and III. In palatability test, salty taste of Kimchi II, III was more salty than that of Kimchi I (
) and total evaluation of Kimchi I, II was more palatable than Kimchi III (
) at 3rd's day (optimum taste). Cutting force by Rheometer was well correlated with the salt content of Kimchi.
Effect of Starch and Pectic Substances on Potato Texture
Korean journal of food and cookery science , volume 5, issue 1, 1989, Pages 43~47
For identifying the cause of the difference from the texture of mealy potatoes-Namjak and soomi- and soggy Potatoes-Daeji and Dowon-, starch and pectic substances and their relating materials were analyzed, and polygalacturonase(PG) activity was measured. The shape and size of Namjak and soomi starch granules were circular and diameter ranged from 0.02 to 0.024 mm. In the meanwhile, Daeji and Dowon had two sizes of starch granules; larger one tend to be oval in shape and diameter of longer side ranged from 0.04 to 0.045 mm, that of narrower side ranged from 0.02 to 0.03 mm and smaller one was rather circular in shape and average deameter was below 0.005 mm. Oval shaped potato starch grancules under polarized light showed dark cross of V-shape, whereas circular granules showed cross shape. Total sharch contents of Namjak and soomi were higher than that of Daeji and Dowon. The changes of pectic substances were the decrease of the insoluble pectin and the increase of the soluble pectin, and the reduction of the total pectic substance content after cooking. This phenomena were more prominent in Namjak and Soomi than in Daeji and Sowon. PG activities of Namjak and Soomi were greater than Daeji and Dowon. Calcium contents of Namjak and Soomi were lower than Daeji and Dowon. Phytic acid contents of Namjak, Soomi, Daeji and Dowon were 0.093%, 0.096%, 0.078%, and 0.081%, respectively. Hardness of Namjak and Soomi were less than Daeji and Dowon. The mealy potatoes had higher starch contents, higher tendency to pectin solubilization, higher PG activities, lower calcium contents and less hardness than the soggy Potatoes.
Rheological Model Analysis of Acorn Starch Gels by Stress Relaxation Test
Korean journal of food and cookery science , volume 5, issue 1, 1989, Pages 49~52
Stress relaxation tests with different percent deformation were performed for crude and refined starch gels of acorn. With no relation to percent deformation, refined starch gel had higher initial stress (
) and lower equilibrium stress (
) than crude starch gel. But the ratio of equilibrium stress to initial stress (
) was minimum at 60 percent deformation. The analysis of relaxation curves by successive residual method revealed that the rheological behavior of acorn starch gels could be expressed by generalized Maxwell model. The element numbers of models for crude and refined starch gel were 7-element and 5-element at 60 percent deformation, and 5-element and 3-element at 45 percent deformation, respectively.
Comparison of Physicochemical Properties of Several Korean Potato Starches
Korean journal of food and cookery science , volume 5, issue 1, 1989, Pages 53~62
Granular shapes and size, physicochemical properties and gelatinization properties of potato starches from Irish cobber (the dry type), Dejima (the moist type), Shepody and Superior were investigated. The starch granule was round or oval and the size of Irish cobbler and Shepody starch were
and those of Superior and Dejima were
. Blue value, amylose content, relative crystallinity and density of Irish cobbler were the highest, but that of Dejima were the lowest. Water binding capacity, swelling power, transmittance. peak viscosity and breakdown of amylogram of Superior starch were the highest, but that of Irish cobbler starch were the lowest. Gelatinization temperature of DSC of Irish cobbler starch was the highest, but that of Superior starch was the lowest.
A Study on the Pidan-Making Process with Korean Bird′s Eggs
Korean journal of food and cookery science , volume 5, issue 1, 1989, Pages 63~67
The alkali solution consisting of 5% NaOH, 5% NaCl, 2% Tea is most suitable for making pidan. During the soaking period, the values of pH increased from pH 9.02~ 9.19 to pH 12 in the egg white and increased from PH 6.1 to PH 11.63 in the egg yolk. Quail's egg jelled on the 7th day of immersion and the hen's egg and duck's egg jelled on the 10th day of immersion. The Quail's egg ripened at
in 30~35 days, and Sunghua crystals were formed at the end of the ripening period The moisture content of pidans decreased by 3.5~4.0%, but relatively crude protein, crude fat and crude ash increased by 1.0%, 1.9% and twice respectively. The content of Ca in the hen's pidan and quail's pidan increased about 40%, that of K in the duck's pidan increased about 13% and that of Mg in the hen's pidan and duck's pidan increased about 23~28%. The content of Na in the 3 groups all increased approximately 7 times. The content of total cholesterol level in pidan yolks decreased by 21~40% in each pidan. As a result of a sensory evaluation, the white hen's pidan was most agreeable in flavor and the quail's pidan was most agreeable.
A Study on Trans Fatty Acids Contents of Vegetable Oils Added to Can
Korean journal of food and cookery science , volume 5, issue 1, 1989, Pages 69~74
Trans fatty acids are formed during refining process of vegetable oils (deodorization), hydrogenation, the high temperature treatment of oils and rancidity. Trans fatty acids contents were measured in vegetable oils added to tuna, oyster and mussel Can by Glass Capillary Gas Chromatography. Also Acid Values, Peroxide Values, iodine Values and Saponification Values of vegetable oils added to Can were determined. The results were as follows; 1. Among vegetable oils added to Can, trans fatty acids isomer of cotton seed oil were mostly t,c-18:2 and t,c,c-18:3. 2. Total average contents of trans fatty acids of soybean oil added to tuna Can (Ab) were shown the highest values among tuna (Aa, Ab), oyster, mussel (Cb) Cans. 3. All of oils added to Can had been keeping safe quality during 1 year or more with low Acid and Peroxide Values.
A Research on the Production of Fusarin C in Cereals during Storage by Fusarium moniliforme
Korean journal of food and cookery science , volume 5, issue 1, 1989, Pages 75~81
Fusarin C, which had been produced in cereals by Fusarium moniliforme, was known as a mutagen. In this study, natural occurrences of fusarin C in 12 kinds of cereals grown in Korea, fusarin C production by F. moniliforme in cereal cultures, and the relation between fusarin C production and water activity were investigated. The results were obtained as follows; 1. Fusarin C was detected large amounts in rice, glutinous millet, sorghum millet, and corn obtained from Seoul markets randomly. But in cereals selected from Pyungtaik market, fusarin C was detected in barley and job's tears only. The amounts were much lower than those from Seoul markets. It was thought that keeping conditions of cereals during retailing period were very important factors to natural occurrences of fusarin C. 2. The amounts of fusarin C production were determined much more in rice and barley cultures with F. moniliforme. In this study, the facts are made clear that rice and barley had been more proper than corn to produce fusarin C by F. monilifome. 3. Water activity had more effect on fusarin C production in corn cultures than rice cultures. In corn cultures, water activity was higher, and the amounts of fusarin C production was larger. In case of high activity (Aw 0.85), the amounts of fusarin C was shown the largest in 1 week after then was decreased rapidly.