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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 11, Issue 4 - Dec 1979
Volume 11, Issue 3 - Sep 1979
Volume 11, Issue 2 - Jun 1979
Volume 11, Issue 1 - Mar 1979
Selecting the target year
Effect of Sugars on the Bacterial Spoilage of Ground Meat
Kim, Oun-Hyun ; Kim, Chang-Han ;
Korean Journal of Food Science and Technology, volume 11, issue 4, 1979, Pages 217~223
The present study was to investigate the effect of sugars on the psychrophillic spoilage in ground meat. The obtained results were summarized as follows: 1. The minimum pH values for the ground beef containing 2, 5 and 10 % glucose were 5.25, 5.15 and 4.5, respectively. For the ground pork, the respective values were 5.1, 4.45 and 4.1. 2. Total aerobes, coliform, lactic acid bacteria and lactobacillus counts per gram for the control and 2% glucose-contained ground beef after 9 days for storage at
respectively. For the ground pork, the respective values were
. The glucose-added ground meat showed higher counts than those of the controls only in the case of lactobacillus without any apparent adverse effects. 3. The length of storage time until the depletion of added glucose was 12, 16 and 28 days for the 2, 5 and 10 % glucose contained ground beef and 9, 16 and 30 days for the ground pork, respectively. pH did not start to increase until the added glucose was depleted completely. 4. The addition of glucose extended significantly the average shelf-life of ground beef at refrigeration condition
. The extended shelf-life over the control was 7, 9 and 12days for the 2, 5 and 10 % glucose contained ground beef and 8, 10 and 12 days for the respective ground porks. 5. Although the addition of disaccharides (maltose, lactose, saccharose) lowered the pH of ground meat, the extension of shelf-life as seen in glucose treatment was not affected. In fact, the higher the concentration of added disaccharides was, the greater the degree of putrefaction occurred.
A Study on the Safety of Stevioside as a New Sweetening Source
Lee, Sang-Jik ; Lee, Kap-Rang ; Park, Jyung-Rewng ; Kim, Kwang-Soo ; Tchai, Bum-Suk ;
Korean Journal of Food Science and Technology, volume 11, issue 4, 1979, Pages 224~231
The safety of the sweetening component of stevia was studied by administrating it to the rats. The
determined by intraperitoneal injection was 3,400 mg/Kg as the stevia extract containing 50 % stevioside, i.e.
of stevioside was more than 1,700 mg/Kg. Oral administration of large quantities of the stevia extract for 56 days resulted in no effect on the growth of rats. The analyses of total blood (RBC, WBC, Hb and Hct), 17 blood serum components including total protein, glucose, cholesterol, GOT, and 11 items of findings on the liver tissues including nuclear deterioration of liver cells, proliferation of Kupffer cells, fibrosis of portal area showed no significant differences between control and treatments except lactate dehydrogenase activity after 56 day-oral administration of the extract. From the results obtained, it was supposed that the stevia extract/stevioside revealed no acute or sub-acute toxic effects on rats.
Conditions for Processing of Meaty Textured Fish Protein Concentration from Filefish and Sardine
Lee, Eung-Ho ; Sudibjono, Sudibjono ; Kim, Se-Kwon ;
Korean Journal of Food Science and Technology, volume 11, issue 4, 1979, Pages 232~241
For the effective utilization of the fish resource in coastal regions, an investigation on optimum processing conditions and meat quality textured fish protein concentrate (FPC) was carried out with the fish meat of filefish and sardine. Optimum pH and sodium chloride content of fish meat were 7.5 and 1.0 %, respectively. The most effective soaking conditions were as follows ; soaking time, 30 min ; temperature of ethanol, 5 to
; amount of added ethanol, 3 times the weight of the fishmeat paste ; repeated number of soaking in ethanol for filefish and sardine, 2 and 4, respectively. The ethanol remaining is meaty textured FPC could be removed effectively by forced-air drying. Yields of the product to the minced meat weight and the contents of protein lipid in meaty textured from filefish were 21.1, 77.6 and 0.2 % and those from sardine were 24.3, 75.8 and 3.6 %, respectively. Contents of essential amino acids in meaty textured FPC of filefish and sardine were not inferior to those of beef, textured soybean protein and FAO pattern. Beef meat could be substituted with the meaty textured FPC up to 50 % in the processing of typical meat balls and hamburger without any significant loss in its taste, odor and texture.
Studies on the Enzyme from Arthrobacter luteus Accelerating the Lysis of Yeast Cell Walls - I. Effects of Various Factors on the Lysis of Yeast Cell Walls by the Preparation of Crude Zymolyase
Oh, Hong-Rock ; Shimoda, Tadahisa ; Funatsu, Masaru ;
Korean Journal of Food Science and Technology, volume 11, issue 4, 1979, Pages 242~248
To detect proper lytic assay conditions of the crude zumolyase from Arthrobacter luteus, effets of the various factors involved in the lytic system of Sacchromyces sake cultured with shaking in the malt extracts medium were investigated. The results are summarized as follows : 1. The susceptibilities of viable cells of S. sake from logarithmic growth phase to the lytic enzmye were much greater than those of the cells in lag and stationary phases. The cells cultured for 18 hr were the most susceptible to the enzyme. 2. Lytic activity of the enzyme toward the viable cells of S. sake was very low. It was, however, enhanced 4 folds of more by the pretreatment of the cells with 0.05 M sodium sulfite. 3. Lytic activity of the enzyme toward commercial baker's yeast cells was negligible, and the effect of sodium sulfite on the lysis of the cells also was nothing but a little. 4. The lyophilized cells of the baker's yeast showed more susceptibility to the lytic enzyme than viable cells of the yeast. No definite effect of sodium sulfite on the lysis of the lyophilized cells, however, was observed either baker's yeast of S. sake. 5. It appeared that the relationship between the reaction rate and the enzyme concentration on the lysis of the yeast cell walls followed enzyme kinetic theory, but one between the reaction rate and concentration of the yeast cells as substrates showed different pattern from that in enzyme kinetic theory. 6. After the preparation of crude zymolyase was kept at
for 10 days in the 0.05 M phosphate buffer, pH 7.5, the remainning lytic activity was about 80 %.
Studies on Whole Cell Immobilized Glucose Isomerase - II. Operational Studies on the Batchwise and Continuous Isomerization of D-Glucose -
Ahn, Byung-Yoon ; Byun, Si-Myung ;
Korean Journal of Food Science and Technology, volume 11, issue 4, 1979, Pages 249~257
Using the whole cell immobilized glucose isomerase which was prepared in the previous work (Korean J. Food Sci. & Technol., 11(3), 192 (1979), the specific activity of the immobilized enzyme was 48.1 units in the batch reaction system and 114 units in the continuous reaction system per g of matrix, respectively. In the continuous reactor the voidity was 0.36, which was suitable for the packed bed reactor. This immobilized enzyme showed a good operational stability of 115 days of half life which was sufficient for the continuous operation. The experimental result showed that 55 % of the substrate was converted to the product in the packed bed reactor. The productivity was dependent on the flow rate, column geometry, enzyme loading, and substrate concentration. An intrapaticle diffusion was observed by the effectiveness factor of 0.75 and interparticle diffusion by the decrease of Km' with increasing the superficial velocity.
Studies on the Focusing Solar Agricultural Crop Dryer - II. Aluminum-laminated Acryl Film Cylindrical Focusing Solar Food Dryer -
Chun, Jae-Kun ; Mok, Chul-Kyoon ;
Korean Journal of Food Science and Technology, volume 11, issue 4, 1979, Pages 258~263
A cylindrical focusing solar food dryer made with aluminum-laminated acryl film was demonstrated for the dehydration of agricultural product and its perfomance was analyzed with respect to the solar energy utilization and its scale-up technology. With one square meter reflector and a 74 cm copper pipe absorber, the heat exchange efficiency between air stream and absorber was 1.39 %. The installation of circular segment-baffle increased 33 % of the efficiency. In dehydration of radish-cut with this drier, 58 % of fuel consumption was saved. The relationship between reflector area and heat energy utilization was established for the scale-up purpose.
Drying of Rough Rice by Solar Collectors
Chang, Kyu-Seob ; Kim, Man-Soo ; Kim, Dong-Man ;
Korean Journal of Food Science and Technology, volume 11, issue 4, 1979, Pages 264~272
The flat-plate and tubular soar collectors were designed and constructed for drying the rough rice, and the performance of the collectors and drying effect were investigated when rough rice was packed in grain bin connected to collectors. Average-monthly radiation on a horizontal surface based on bright sunshine in Daejeon area during 1978 was the highest as
in May and the lowest as
in December, and significane was not recognized between the calculated and recorded values. The thermal effciency of collectors were increased as radiation increased during drying period and the average thermal effciency of flat-plate and tubular collectors in 11 to 12 o'clock a.m were 28.12 and 16.75%, respectively. The average inlet temperature of grain bin at 12 o'clock was shown as 20.02 at control 40.5 at grain bin connected to tubular collector and
at grain bin connected to flat-plate collector. In 25 cm rough rice depth in grain bin, tim taken for drying from initial moisture content at 27.4 to decrease upto 17.0% (14.5 % on wet basis) were 32 in control, 18 in grain bin connected to tubular collector and 11 hrs to flat-plate collector, and grain depth influenced drying rate remarkably. In the view point of drying characteristics, drying pattern showed initially falling-rate to constant-rate period finally.
Studies on Free Sugars in Various Ginseng Products and Acanthopanax by Gas Liquid Chromatography
Lee, Sung-Woo ; Kozukue, Nobuyuki ; Bae, Hyo-Won ; Yoon, Tai-Heon ;
Korean Journal of Food Science and Technology, volume 11, issue 4, 1979, Pages 273~277
Free sugars in various ginseng products, Korean and Russian Acanthopanaxes were analyzed by gas liquid chromatography. Ginseng products included Korean red ginseng, white ginseng with skin produced in Korea, Canada, and America, and extracts of red and white ginseng.
, galactose, sucrose, and
were identified in Korean and American white ginsengs with skin, and in Korean red ginseng. However
were not detected in Canadian white ginseng with skin. Total amount of sugars identified in white ginseng with skin was higher than that in red ginseng.
, galactose, sucrose and
were identified in red and white ginseng extracts. Fructose was a major sugar in red ginseng extract while it was sucrose in white ginseng extract.
, galactose, sucrose and
were identified in Russian Acanthopanax, and their patterns were similar to that of ginseng, while
and sucrose were identified in Korean Acantopanax and total amount of sugars was only one third of that in Russian Acanthopanax.
Gas Liquid Chromatographic Studies on Sugars and Organic Acids in Different Portions of Hot Pepper Fruit (Capsicum annuum L.)
Lee, Sung-Woo ;
Korean Journal of Food Science and Technology, volume 11, issue 4, 1979, Pages 278~282
Sugars and organic acids in Korean hot pepper fruit (C, annuum L.) according to its portions, pericarp, seeds and placenta, were determined by gas liquid chromatography (GLC).
, galactose, sucrose and maltose were identified. Major sugar in pericarp was fructose, while those in seeds and placenta were surose and fructose. Amount of free sugars in seeds was higher than that in pericarp or placenta. Succinic, fumaric, malic, tartaric, citric and quinic acids were found. Citric acid was a major organic acid found in pericarp and placenta. The amount of each identified organic acid, however, was similar in seeds. Quantity of total organic acids identified in pericarp or placenta was higher than that in seeds.
Production of Fructose from Jerusalem Artichoke Tubers By Enzymatic Hydrolysis - I. Preparation and Properties of Immobilized Inulase -
Kim, Woo-Yeon ; Byun, Si-Myung ; Nahm, Baek-Hie ;
Korean Journal of Food Science and Technology, volume 11, issue 4, 1979, Pages 283~290
(inulase) from Kluyveromyces fragilis was immobilized on Tygon tube and aminoethyl-cellulose, respectively and both preparations were characterized. Silanization of Tygon tube in chloroform at
and treatment with 10 % glutaraldehyde were critical for the immobilization of inulase on Tygon tube, while 2 % glutaraldehyde was effective for the immobilization on aminoethyl-cellulose. The derivative of Tygon tube showed 11.5 units of inulase activity per g of dried matrix with retention of 22.5 % of original activity against inulin, whereas one of aminoethyl-cellulose showed 39.3 units per g of dired matrix with 53.4 % of retention. Studies of enzyme stability, pH and temperature dependences, and
values are presented for inulase and invertase activities of both immobilized enzymes.
Studies on the Lipid Components of Potato Tubers - I. Lipid Composition in Free and Bound Lipids -
Lee, Sang-Young ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 11, issue 4, 1979, Pages 291~297
The experimentally cultivated potatoes of 4 varieties, Irish Cobbler, Warba, Shimabara, and Saco were dried in a frozen state, powdered subsequently and subjected to the extraction of free and bound lipids. Constituents of the prepared lipids were fractionated, quantified, and compared by the methods of column and gas-liquid chromatographies. The results were summarized as follows : 1. The total crude lipid content in potato on a dry weight basis was 0.57 % of which 0.2 % was free lipid and 0.37 % was bound lipid. 2. The neutral lipid content in the free lipid was 14.9 %, approximately 3 times as much as the 4.5 % contained in the bound lipid, whereas the glycolipid content in the free lipid was 15.1 %, slightly less than 22.2 % contained in the bound lipid. However, the phospholipid content was 33.9 % in the bound lipid, approximately 4.5 times as much as the 7.2 % contained in the free lipid. This fact revealed that the bound lipid consisted mainly of polar lipid, while the free lipid consisted of neutral lipids, glycolipids and phospholipids in about the same proportion. 3. The main fatty acids constituting more than 90 % in the free and bound lipids were linoleic, palmitic and linolenic acids. The content of the saturated fatty acid was slightly less in the free lipid than in the bound lipid, whereas the unsaturated fatty acids were more abundant in the free lipid.
Studies on the Lipid Components of Potato Tubers - II. Composition of Neutral Lipids in Free and Bound Lipids -
Lee, Sang-Young ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 11, issue 4, 1979, Pages 298~303
The composition of the neutral lipids in the free and bound lipids from four varieties of experimentally cultivated potatoes were identified and quantified by thin layer- and gas-liquid chromatographies. The results were summarized as follows ; 1. The neutral lipids contained in the free and bound lipids were fractionated and identified as esterified sterol, triglyceride, diglyceride, free fatty acid, and free sterol, of which triglyceride and esterified sterol were most abundant. Meanwhile, the triglyceride and esterified sterol contents in the free lipid to the total lipid quantity were 10 and 2.7 % respectively, approximately 3 times higher than the 3.0 and 0.8 % contained in the bound lipid. 2. The fatty acid composition of the neutral lipids in the free and bound lipids was the same as that of the total free and bound lipids. The only difference was that content of saturated fatty acid was lower rate in the neutral lipid of the free lipid than in the total free lipid, whereas the unsaturated fatty acid was more abundant in the neutral lipid of the free lipid. Fatty acid composition of individual neutral lipid was of almost the same pattern as that of the total neutral lipid.
Studies on the Lipid Components of Potato Tubers - III. Composition of Polarlipids in Free and Bound Lipids -
Lee, Sang-Young ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 11, issue 4, 1979, Pages 304~313
The compositions of the polar lipids in the free and bound lipids from four varieties of experimentally cultivated potatoes were identified and quantified by thin layer- and gas-liquid chromatographies. The results were summarized as follows : 1. The glycolipids contained in the free and bound lipids were fractionated and identified as esterified sterol glycoside, monogalactosyl diglyceride, sterol glycoside, digalactosyl diglyceride, and trigalactosyl diglyceride, of which the highest content to the total lipid quantity were 5.8% of esterified sterol glycoside in the free lipid and 6.1% of trigalactosyl diglyceride in the bound lipid. The content of monogalactosyl diglyceride in the free and bound lipids was almost the same, whereas the content of esterified sterol glycoside was higher in the free lipid than in the bound lipid, and the contents of sterol glycoside, digalactosyl diglyceride, and trigalactosyl diglyceride were higher in the bound lipid than in the free lipid on the contrary. 2. The phospholipid contained in the free and bound lipids were fractionated and identified as phosphatidyl ethanolamine, phosphatidyl glyceride, phosphatidyl choline, and phosphatidyl inositol, but the phosphatidyl glyceride was not detected in the free lipid. The highest content in the total lipid quantity was 3.3 % of phosophatidyl choline in the case of the free lipid, while 14.9 % of the phosphatidyl ethanolamine contained in the bound lipid was the highest. All other constituents of phospholipid were contained in larger quantity in the bound lipid than in the free lipid. 3. The fatty acid composition of glycolipid in the free and bound lipids was also the same as that of the total free and bound lipids. The differences were that the content of palmitic acid was higher in the glycolipid of the free lipid than in the total free lipid and the content of linoleic acid was lower in the glycolipid.
Recent Trend in Food Texture Studies
Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 11, issue 4, 1979, Pages 314~321
Photobiological Effects of Psoral ns and Aflatoxin
Song, Pill-Soon ;
Korean Journal of Food Science and Technology, volume 11, issue 4, 1979, Pages 322~323