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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
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Volume & Issues
Volume 14, Issue 4 - Dec 1982
Volume 14, Issue 3 - Sep 1982
Volume 14, Issue 2 - Jun 1982
Volume 14, Issue 1 - Mar 1982
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Studies on Invertase from Korean Ginseng, Panax ginseng C. A. Meyer -II. Purification and Physico-chemical Properties of Ginseng Invertase-
Kim, Byung-Mook ; Chae, Soo-Kyou ;
Korean Journal of Food Science and Technology, volume 14, issue 1, 1982, Pages 1~5
An invertase from Korean ginseng (Panax ginseng C. A. Mayer) was purified by means of DEAE-cellulose column chromatography and gel-filtration through Sephadex G-75. The homogeneity of the purified invertase was proved by polyacrylamide gel disc electrophoresis. The enzyme was separated into two subunits by SDS-polyacrylamide gel electrophoresis, showing its molecular weights as 48,000. The enzyme preparation showed a characteristic protein UV-spectra.
Effect of Organic Acids on Suppression of Fishy Odor in Salted Clam Pickle
Lee, Young-Eun ; Rhee, Hei-Soo ;
Korean Journal of Food Science and Technology, volume 14, issue 1, 1982, Pages 6~10
To investigate the effect of organic acids on suppression of fishy odor, the change of the odor and the remaining amount of trimethyamine (TMA), selected as the representative component of fishy odor in clam pickle (15.5% NaCl) were examined by sensory evaluation and gas chromatography. The fishy odor linearly decreased as the amount of vinegar increased at
, but there was no significant difference of fishness score for the changes of storage period and kinds of acid. Overall acceptability score was found to be the best when 8 ml vinegar added to 100g clam pickle. The remaining amount of TMA showed the tendency to decrease as the amount of acetic acid and storage time increased and kinds of acid were changed in order of acetic, malic and citric acid. However when
acetic acid (=8 ml vinegar/100g clam pickle) was added, the percentage of the remaining amount of TMA showed little decrease from about 95% for 72 hours of storage time. From the results of sensory evaluation and gas chromatography, it was considered that acids have the effect on suppression of fishy odor by producing non-volatile salts by combining with TMA chemically and that the effect of acids on suppression of fishy odor is mainly due to the masking effect at the concentration commonly used.
Growth Rate of Bacillus cereus and Heat Resistance of its Spores
Lee, Myeong-Sook ; Chang, Dong-Suck ;
Korean Journal of Food Science and Technology, volume 14, issue 1, 1982, Pages 11~15
The growth rate and heat resistance of two types of Bacillus cereus isolated from cooked rice were observed. The FB-1 strain showed positive to haemolysis and negative to starch hydrolysis, but FB-2 strain positive to both reaction. The cell number of B. cereus FB-1 reached to more than
within 6 to 12 hours at
when cultured on the medium of cooked rice homogenate (cooked rice 30g-phosphate buffer solution 80 ml), but the numbers at its maximum growth were only
. The specific growth rate of FB-1 strain were
, respectively. D-values of FB-1 and FB-2 spores at
were in the range from 18 to 3.1 min and 23.5 to 3.7 min, respectively.
Changes in Texture during the Boiling Process of Potatoes
Lee, Dong-Sun ; Pyun, Yu-Ryang ; Kwon, Yun-Jung ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 14, issue 1, 1982, Pages 16~20
The texture changes of potato of the variety ‘Namjack’ were determined as a function of temperature and boiling time by a puncture test with Universal Testing Machine. Apart from texture measurement, heat penetration test and sensory evaluation were carried out. Textural softening during cocking could be expressed by the puncture work and was followed first order kinetics. The Z-value for texture changes was
. The cook value in equivalent minutes at
to get a boiled potatoes was 7 min. Mechanically the boiled product could be regarded as cooked when the final puncture work reduced to the equilibrium value, approximately 6/100 of the initial value.
Studies on the Texture Describing Terms of Korean
Lee, Cherl-Ho ; Park, Sang-Hee ;
Korean Journal of Food Science and Technology, volume 14, issue 1, 1982, Pages 21~29
The texture describing terms used for the Korean staple foods, cooked rice, noodles and Kimchi, were surveryed by questionnaire. A total of 154 kinds of terms were collected from 68 answers, in which 95 words were found with definite textural meaning in Korean dictionaries. The terms were classified according to their physical properties by Szczesniak's method. The important textural properties of different types of Korean foods were pointed out by the frequency of mentioning and by the preference expressions. The representative Korean words expressing each textural property of different types of food were selected. The important textural properties for Korean were hardness, brittle-gumminess, chewiness, springiness, adhesiveness, particle size and shape, moisture content and fat content of cooked rice, chewiness, hardness, springiness, and particle size and shape of noodles, and hardness, brittle-gumminess, chewiness, springiness and particle shape and orientation of Kimchi.
Heat-induced Changes in Meat -I. Electronmicroscopic Studies on Changes in Heated Bovine Muscle-
Cho, Moo-Je ; Yun, Han-Dae ;
Korean Journal of Food Science and Technology, volume 14, issue 1, 1982, Pages 30~35
Ultrastructural changes in endomysial connective tissue, sarcolemma, transverse ridges and myofibrillar structures with particular attention given to Z-discs. A and I-filaments induced by heating to
were observed by transmission and scanning electron microscopy. Muscle heated to
produced granulation of sarcolemma aid ultrastructural changes and coagulation were observed in endomysial and sarcolemmal connective tissue. The edvient changes in myofibrillar structure were an increase in coagulation compactness of the A-band portion of sarcomere and disintegration of the I-bands. Z-discs appeared to be relative resistant to heat but I-filaments were observed to be most heat labile.
Processing Conditions and Quality Stability during Storage of Meaty Textured Fish Protein Concentrate -I. Processing Conditions of Meaty Textured Fish Protein Concentrate from Filefish and Sandfish-
Lee, Eung-Ho ; Cho, Duck-Jae ; Kim, Se-Kwon ; Han, Bong-Ho ;
Korean Journal of Food Science and Technology, volume 14, issue 1, 1982, Pages 36~42
An investigation on optimum processing conditions for meaty textured fish protein concentrate (MT-FPC) was carried out with the fish meat of filefish, Navodon modestus, and sandfish. Arctoscopus japonicus. The processing conditions were determined by the lipid content and the rehydration capacity of MT-FPC. The optimum pH and sodium chloride content of fish meat were 8.0 and 1.0%, respectively. The most effective soaking conditions were: soaking time in chilled ethanol was 15 min for both filefish and sandfish; amount of chilled ethanol, 3 volumes and 4 volumes for filefish and sandfish, respectively; temperature of chilled ethanol,
for both filefish and sandfish; soaking time in boiling ethanol, 15 and 25 min for filefish and sandfish, respectively; amount of boiling ethanol, 2 and 4 volumes for filefish and sandfish, respectively; and number of snaking in boiling ethanol, 2 and 4 times for filefish and sandfish, respectively. Yields of the product to the minced meat weight, the contents of protein and lipid in MT-FPC prepared from filefish were 13.7%, 84.5% and 0.2%, and those from sandfish were 12.5%, 84.2% and 1.1%, respectively.
Processing Conditions and Quality Stability during Storage of Meaty Textured Fish Protein Concentrate -II. Quality Stability during Storage and Utilization of Meaty Textured Fish Protein Concentrate from Filefish and Sandfish-
Lee, Eung-Ho ; Cho, Duck-Jae ; Jeon, Joong-Kyun ; Cha, Yong-Jun ; Kim, Se-Kwon ;
Korean Journal of Food Science and Technology, volume 14, issue 1, 1982, Pages 43~48
Quality of meaty textured fish protein concentrate (MT-FPC) prepared from filefish. Navodon modestus, and sandfish. Arctoscopus japonicus, was investigated. The stability of the product during storage under various conditions was evaluated with rehydration capacity, thiobarbituric acid (TBA) value and browning colour density. MT-FPC packed in glass bottle with air and stored at room temperature showed no significant differences in TBA value, rehydration capacity and browning colour density during the storage period of 90 days. The jelly strength of product prepared from filefish was weaker than that of sandfish: and beef meat could be substituted with MT-FPC up to 50% in making hamburger and fried meat balls without a significant loss in taste, odor and texture.
Effects of External Conditions on the Emulsifying Property of Proteins
Lee, Cherl-Ho ; Kim, Hak-Ryang ; Yang, Han-Chul ; Lee, Myung-Won ; Bae, Chong-Chan ;
Korean Journal of Food Science and Technology, volume 14, issue 1, 1982, Pages 49~56
The effects of measurement conditions on the emulsifying capacity(EC) and emulsion stability(ES) of proteins were studied in order to develop laboratory standard methods for the evaluation of emulsifying properties. The EC of proteins decreased with the increments of protein concentration and mixing rate. It increased with the increasing oil addition rate up to 0.8 ml/sec, but did not change at
. The addition of sodiumchloride enhanced EC of proteins, attaining to the highest EC at 0.3M NaCl for Pro-Fam and 0.1M NaCl for Na-caseinate. The ES of Pro-Fam was higher than that of caseinate. The ES was increased by the increments of protein concentration, oil addition volume, mixing rate and mixing time. The EC and ES showed a close relation to the NSI of proteins, reaching to the lowest values of EC and ES at the isoelectric regions of proteins. The laboratory methods for measurements of emulsifying properties of proteins were established. The emulsifying properties of a laboratory-made soybean protein isolate were compared to those of commercial products by using the methods.
Studies on Preparation of Lactic Acid Fermented Beverages from a Malt Syrup
Yu, Tae-Jong ; Rhi, Ju-Weon ;
Korean Journal of Food Science and Technology, volume 14, issue 1, 1982, Pages 57~62
The possibility of developing new kinds of lactic acid beverage from a malt syrup was studied. The optimum sugar concentration of malt syrup for the cultivation of lactic acid bacteria was
. The acidity of the fermented malt syrup was improved by the supplement of yeast extract(0.5%) or sodium citrate(0.08%). Though the activity of Lactobacillus lactis in malt syrup was superior to other strains, sensory test indicated that the mixed culture of Lactobacillus lactis and Streptococcus diacetilactis was better because of masking malt flavour. The changes in acidity and viable cells of malt syrup during the lactic fermentation were not so good as skim milk medium, but malt syrup medium containing milk(50 : 50) was nearly similar to skim milk medium. In the sensory scores among samples, no significant differences(P<0.05) were noted between fermented milk and fermented malt syrup containing milk, but fermented malt syrup showed a poor quality. However fermented malt syrup was not inferior to marketing lactic fermented fruit juices with regards to the lactic acid fermented beverage type.
The Content and Chemical and Physical Properties of the Pectin in Tangerine Peel
Moon, Soo-Jae ; Sohn, Kyung-Hee ; Yun, Seon ; Lee, Myung-Hae ; Lee, Myung-Hee ;
Korean Journal of Food Science and Technology, volume 14, issue 1, 1982, Pages 63~66
The pectin content in tangerine peel and the characteristics of extracted pectin and its gel were determined. The pectin contents of citrus peel and citrus albedo were 11.52% and 9.3% on a dry weight basis, respectively The equivalent weight, methoxyl content and acetyl content of the extracted citrus peel pectin were 596, 13.41% and 0.125% respectively. The intrinsic viscosity and molecular weight of extracted citrus peel pectin were higher than those of commercial citrus pectin samples. The anhydrouronic acid content and jelly grade of the extracted pectins were 98.4% and 138.1, respectively. These were higher than those of commercial citrus pectin. In the textural characteristics of gels, the gel made from the extracted pectin was shown to have lower values in hardness, cohesiveness, adhesiveness and gumminess than the gels made from commercial citrus pectins.
Mutagenicity of the Material from Aspergillus to Salmonella typhimurium
Chung, Ho-Kwon ; Kim, Tae-Woon ;
Korean Journal of Food Science and Technology, volume 14, issue 1, 1982, Pages 67~71
Mutant strans of Salmonella typhimurium which require histidine for their growth sensitively, were easily revertant and lost the histidine requirement, when the strains contacted with some new mutagen. This work was carried out to determine the mutagenicity of kojic acid and emodin for the mutant strains of Salmonella typhimurium TA 98, TA 100, TA 1535, TA 1537, and TA 1538. Through the metabolic activation with liver microsome enzyme system of rat (S-9), kojic acid was recognized as a strong mutagen for the strain of TA 98, while it responsed weakly for the strain of TA 100. Without S-9 metabolic activation, kojic acid could not induce the mutation for the both strains of TA 98 and TA 100. Emodin was also recogniged as a strong mutagen for the strain of TA 1537 through the metabolic activation with S-9 mix.
Studies on the Mutation of Aspergillus niger
Park, Yoon-Joong ; Sohn, Cheon-Bae ;
Korean Journal of Food Science and Technology, volume 14, issue 1, 1982, Pages 72~79
Several mutants were isolated from the parent strain of Aspergillus niger CF: the first mutant strain CF-11 was obtained by UV irradiation, and the second mutant strain CF-21 and CF-22 were from NTG (N-methyl-N'-nitroso-N-nitroso-guanidine) treatment on the CF-11. These mutants were characterized, and their enzyme and acid production on wheat bran Koji and wheat flour Koji were studied. Asp. niger CF-22 mutant appeared to be tan type which conidial heads were discolored. It's glucoamylase activity was inreased approximately two times and its
about 50 percent as compared with that of the parent strain of Asp. niger CF, when grown on wheat bran Koji under the optimal conditions. Asp. niger CF-21 mutant showed slower growth rate and poor sporulation than the wild type, although its conidial heads were not discolored. Approximately 4-fold increment in its acid production was observed as compared with the weld type. The activities of glucoamylase and
of the Asp. niger CF-22 and CF-21 mutants were higher than those of the wild type, but their protease activity was rather lower. The maximum production of glucoamylase by the Asp. niger CF-22 mutant was obtained after 2 to 3 days incubation on wheat bran at 30 to
2 days incubation at 30 to
. The maximal levels of acid production by the mutant CF-21 was appeared after 2 days incubation on wheat bran Koji, and after 3 days on wheat flour Koji at
. Little differences in the levels of acid production were observed between on wheat bran and flour Koji.
Staling Rate of Cooked Rice Stored at
Kim, Sung-Kon ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 14, issue 1, 1982, Pages 80~81
Staling rates of cooked rice from Akibare (Japonica) and Milyang 23 (Indica) stored at
were analyzed using the expression
in the fraction of uncrystallized material remaining after time t. The values for the rate constant (k) indicated that the firming process for both rices was not dependent on the variety, but was dependent on the storage temperature. The Avrami exponent (n) was found to be unity at two temperatures, suggesting that the staling of cooked rice is characterized by instantaneous nucleation followed by rod-like growth of starch crystals.
Overall Assessment of Organochlorine Insecticide Residues in Korean Foods
Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 14, issue 1, 1982, Pages 82~93
The use pattern and survey data on the residue levels of organochlorine insecticides in Korea were summarized. On the basis of available data on food consumption and residue levels, the daily intake of the pesticide chemicals by average Korean adults were calculated to give
of total BHC,
of total DDT and
of heptachlor and its epoxide. These intake levels were compared with the acceptable daily intake proposed by FAO/WHO and values obtained in other countries. It was then proposed to undertake a total diet study on pesticide chemicals for the sake of food safety assurrance and reasonable regulation of pesticides for food production in this country.