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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 14, Issue 4 - Dec 1982
Volume 14, Issue 3 - Sep 1982
Volume 14, Issue 2 - Jun 1982
Volume 14, Issue 1 - Mar 1982
Selecting the target year
Effect of Sanitation Treatment of Extending Shelf-life on Fresh Poultry Meats
Cho, M.J. ; Jang, P.H. ; Park, K.B. ; Lee, B.M. ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 291~300
In order to develop effective and simple sanitation method for the extention of shelf-life of fresh poultry meat, the effect of sanitizers, sanitation methods and packaging materials on the extention of shelf-life of poultry meats was observed at the
and room temp
. The results are summarized as follows: 1. The autochonous skin microflora of poultry, before processing, were believed to be removed or killed during the scalding and plucking, and exposed dermal tissue was contaminated by microorganisms from the subsequent stages of processing. 2. In the final stage of poultry processing, total viable counts of microorganisms and coliforms were averaged to
, respectively. 3. The refrigerated shelf-life of fresh whole poultry carcasses at
was extended to 7 to 16 days compared to control with the various treatments of some sanitizers by dipping freshly chilled carcasses for 5 min or spraying 1 liter of sanitizers per carcasses. In the case of storage at
, the shelf-life of poultry carcasses was extended to one to two days by the sanitation treatments compared to control. 4. Spraying sanitation was more effective than dipping sanitation, and 5 minutes dipping and one liter spraying per carcass were enough for effective sanitation of poultry carcasses in most sanitizers. 5. The packaging with an oxygen impermeable polyvinylidene chloride extended the shelf-life to 10 days and 5 days with polyethylene compared to control. When poultry carcasses were sanitized by continuous spraying with one liter of 30 ppm of chlorine and another one liter of 5% of potassium sorbate, packaged with polyvinylidene chlorlde were extended to about 30 days compared to control.
Chungkook-jang Koji Fermentation with Rice Straw
Kim, Kyung-Ja ; Ryu, Myung-Ki ; Kim, Sang-Soon ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 301~308
Chungkook-jang Koji was fermented with rice straw at
for 72 hours. The changes of proximate composition, pH, titrable acidity, nitrogen compounds, protease activity and free-amino acids during the fermentation were investigated. Moisture, lipid and protein contents remained essentially unchanged during the fermentation. The pH was gradually increased from 6.4 to 7.46 and 7.82 at
, respectively, after 72 hour fermentation. Amino type and water soluble nitrogen increased as fermentation progressed. however, the former slightly decreased after 60 hour fermentation. Chungkook-jang fermented at
showed somewhat higher protease activity than
. However, protease activity at both fermentation temperatures showed the same trend; that is, it increased until 48 hour fermentation and thereafter decrease. Free amino acid content of Chung-kook-jang after 72 hour fermentation at
was 6 times greater than that of the steamed soybean, while it was 2.5 times greater at
. Based on these results. it seems that the optimum fermentation conditions for Chungkook-jang were
and 72 hours.
Effect of Bacillus Strains on the Chungkook-jang Processing - II. Changes of the Components and Enzyme Activities During the Storage of Chungkook-jang -
Suh, Jeong-Sook ; Lee, Sang-Gun ; Ryu, Myung-Ki ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 309~314
The growth process of the Chungkook-jang that occured by utilizing such traditional methods as Bacillus natto and Bacillus subtilis method has been examined. The results of the experiment in which the changing process of elements during the storage period had been measured are as follows: 1. During the growth period, concerning any change in pH, the storage period had been declined and after 18 days pH rose above 7.0. Salt content was between
and Bacillus subtilis fungus showed the highest titrable acidity. 2. Moisture content was between
and crude protein content range was
indicating irregularity in pattern resulting from the testing equipment groups, whereas crude fat and crude fiber tend to decrease in general. 3. During the storage, total sugar and ethyl alcohol content in all of groups tended to decrease and after 18 days Bacillus subtilis total sugar content was the lowest. 4. Amino nitrogen and water soluble nitrogen content increased with days, but no difference was found between groups. 5. Amylase and protease activity showed irregular pattern with time, but no significant difference between groups was found.
Pseudo-Binary Diffusion Coefficients of Organic Aroma Component - I. The Diffusion Coefficient of Benzaldehyde in Aqueous Sugar Solution -
Kang, An-Soo ; Lee, Tae-Hee ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 315~323
The measurement of cell constant in a diaphragm-cell method is the most important factor. In order to get the correct cell constant, the diffusion coefficients of potassium chloride were measured, at various concentration and temperature of potassium chloride solution, and at the stirring rate in the cell. The pseudo-binary diffusion coefficients of organic aroma component (benzaldehyde) in sugar solution has been measured at various concentration and temperature with the cell constant obtained above. Experimental results were compared and discussed with the semi-empirical epuations from literatures. And, especially, the diffusion coefficient of benzaldehyde,
for a small solute diffusing in a viscous solvent of larger molecules is proportional to the -0.82 power of the viscosity of aqueous sugar solution,
at constant temperature,
Processing Conditions and Quality Stability of Precooked Frozen Fish Foods during Frozen Storage - I. Processing Conditions and Quality Stability of Mackerel Steak during Frozen Storage -
Lee, Eung-Ho ; Jeon, Joong-Kyun ; Cho, Soon-Yeong ; Cha, Yong-Jun ; Jung, Soo-Yeol ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 324~329
Processing conditions of fish steaks and the effect of soybean protein on quality during frozen storage were investigated. Added to the fish meat were 1.0% of table salt, 0.5% of sodium bicarbonate, 0.2% of polyphosphate, 0.2% of monosodium glutamate, 2.0% of sugar, 0.2% of red pepper powder, 0.2% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced with stone mortar and then stored at
for two days prior to frozen storage. The beneficial effects of adding soybean protein(5%) to the fish steaks were the control of color change, free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen mackerel steaks, by sensory evaluation, was not inferior to that of hamburger on the market.
Prediction of Ascorbic Acid Stability in Powdered Beverage
Lee, Young-Chun ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 330~335
A powdered beverage with afruit flavor was stored at 4, 21, 35 and
for 180 days to study ascerbic acid destruction at the selected temperatures. Degradation of ascorbic acid in the model followed the first order reaction, and the temperature dependence of reaction rate constants at tested temperatures was accounted for by the Arrhenius equqtion. The calculated activation energy for the destruction of ascorbic acid was 3.3 Kcal/mole. The relationship between ascorbic acid content and sensory flavor score of the beverage indicated that samples with destruction of ascorbic acid over 25% showed objectionable flavor. An attempt was made to predict the quality of powdered beverage by using a simulation model. A comparision between ascorbic acid values from shelflife tests and the simulation program showed a good agreement within acceptable error. This result demonstrated that quality of powdered beverage could be predicted by using a computer simulation model with a desired accuracy.
Studies on the Manufacture of Underia pinnatifida Laver and it's Physicochemical Properties - I. Histochemical Properties -
Kim, Kil-Hwan ; Kim, Chang-Sik ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 336~341
The histochemical examination of Undaria pinnatifida Laver were conducted with light microscope and electron microscope. The results obtained were as follow: 1. Undaria pinnatifida frond were composed with epidermis, cortex and medulla. But the cutting section of Undaria pinnatifida Laver showed that only the epidermal cell were bound to each other. The cortex and medulla of the frond were destroyed during U.P. Laver process. 2. To identification of bind material of U.P. Laver, which were treated with sodium carbonate solution for extraction of alginic acid and reacted with Periodic Acid Schiff(PAS) reagent. And the PAS reaction result was negative by light microscope observation. On this result, we found out that the alginic acid has the binder role of U.P. Laver. 3. Also, the bind structure of U.P. Laver were observed by electron microscope and could well find out the epidermal cell wall and bind position of alginic acid, which were could not observed by light microscope.
Studies on Food Preservation by Controlling Water Activity - II. Dehydration Mechanism and Water Activity of Filefish Muscle -
Han, Bong-Ho ; Choi, Soo-Il ; Lee, Jong-Gab ; Bae, Tae-Jin ; Park, Ho-Gu ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 342~349
Filefish muscle in the form of thin plate
was dried in a forced air dryer at
to study the relation between dehydration mechanism and water activity. The dryer was designed in such a way that the temperature, relative humidity and velocity of air could be controlled. The whole dehydration process of the filefish muscle was divided into two different drying rate periods, constant and falling rate period. During the constant drying rate period, the drying rate was proportional to the square root of air velocity under the conditions of constant temperature and relative humidity of air. The falling rate period was further divided into two different falling drying rate periods, first and second falling rate period. The first falling rate period was an unsaturated surface drying period caused by partial unsaturation of the drying surface with capillary condensed free water diffused from the internal part of the filefish muscle. At this stage he drying rate was mainly dependent on the relative humidity at constant air temperature, and case-hardening phenomenon started at the end of this stage. The moisture content and the water activity at which the second falling rate period started were not constant, because the drying rate of the first falling rate period was strongly dependent on the air humidity. The second falling rate period was again divided into two drying rate periods, former and latter period. The drying rates of both of these periods were independent on the external air humidity. During the former period of the second falling rate period, the dehydration was proceeded by diffusion and vaporization of capillary condensed free water in filefish muscle. The diffusion coefficient of water was
. At this stage, the case-herdening continued until the water activity reduced to 0.7. The latter period of the second falling rate period started at the water activity of 0.45. The dedydration was proceeded by diffusion and vaporization of bound water, which adsorbed in multimolecular layers, through the hardened drying surface. The number of molecular layers was 4, and the diffusion coefficient of water during this stage was
Studies on the Physicochemical Characteristics and End-Product Potentialities of Korean Wheat Varieties - I. Milling Characteristics of Korean Wheat Cultivars and Breeding Lines -
Chang, Hak-Gil ; Chung, Kyu-Yong ; Kim, Chang-Sik ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 350~354
These studies were conducted to evaluate the milling characteristics of Korean wheat cultivars and breeding lines harvested in 1980 and 1981. The straight-grade flour yield (by Buhler experimental mill) for all tested wheats was in a range of 56 to 73% with a mean value of 65% and the flour ash content averaged 0.44%. Mean milling score for all tested wheats was about 78. Average ash values of wheats harvested in 1980 and 1981 were 665.3 and 683.5, respectively, and flour protein content averaged 10.55% and 10.25%, respectively. There were significant positive correlations between flour yield vs. milling score, ash content vs. ash value and protein content vs. ash value, while there were negative correlation between flour ash vs. milling score, protein content vs. milling score and milling score vs. ash value.
Batch Scale Storage of Sprouting Foods by Irradiation Combined with Natural Low Temperature - I. Storage of Potatoes -
Cho, Han-Ok ; Byun, Myung-Woo ; Kwon, Joong-Ho ; Yang, Ho-Sook ; Lee, Chul-Ho ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 355~363
In order to develop the commercial storage method of potatoes by irradiation combined with natural low temperature, storage room(
; year round temperature change,
) on a batch scale followed by irradiation with optimum dose level. Irish cobbler and Shimabara were 100% sprouted after 3 months storage in control, whereas in 15 Krad irradiated group, sprouting was completely inhibited at Irish cobbler for 9 months storage, and at Shimabara for 12 months. The extent of loss due to rot attack after 9 months storage was 6% in control, 6-8% in 10-15 Krad irradiated group at Irish cobbler and weight loss was 16.5% in control, 5.1-5.6% in irradiated group, whereas rotting rate of Shimabara after 12 months storage was 100% in control, 15% in irradiated group and the weight loss of its was 12.6% in control,
in irradiated group. The moisture content in whole storage period of two varieties were
without remarkable changes. The total sugar and ascorbic acid contents were slightly decreased according to the dose increase and elapse of storage period, whereas reducing sugar content was increased. Irish cobbler was 90% marketable after 9 months storage and 85% in Shimabara after 12 months storage.
Batch Scale Storage of Sprouting Foods by Irradiation Combined with Natural Low Temperature - II. Suitability for Potato Chip Processing of Irradiated Potatoes after Storage -
Byun, Myung-Woo ; Lee, Chul-Ho ; Cho, Han-Ok ; Kwon, Joong-Ho ; Yang, Ho-Sook ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 364~369
Two varieties of potatoes, Irish cobbler and Shimabara stored for seven and nine months respectively by irradiation combined with natural low temperature (year-round temperature change:
on a batch scale were investigated on the suitability for processing of potato chip. Nine months after storage, irradiated potatoes (Irish cobbler) tended to maintain somewhat-better texture and sensory quality than untreated in potato chip processing. Peel rate, closely related to potato chip yield, of untreated potatoes were
higher than those of irradiated and Agtron color determination of potato chip from both irradiated were commercially acceptable. Preservation of potatoes by irradiation combined with natural low temperature was evaluated as an alternative method of the supply for raw materials of potato chip processing in the off season in Korea.
Studies on Bread-Baking Properties of Naked Barley Flour and Naked Barley-Wheat Flour Blends - I. Variations of loaf volume of naked barley bread and mixed naked barley-wheat bread prepared by lactic acid method -
Rhee, Chul ; Bae, Song-Hwan ; Yang, Han-Chul ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 370~374
Bread-baking properies of naked barley flour and naked barley-wheat flour blends were investigated, and changes of loaf volume of naked barley bread prepared by straight method and by lactic acid method were observed. Specific loaf volume of naked barley flour bread made by straight method was only 1.11 ml/g bread, while that of barley bread made by lactic acid method was more than 1.50 ml/g bread. No significant increase of loaf volume was noted in mixed naked barley-wheat bread. The increase of loaf volume of barley bread appeared to be due to total titratable acidity of barley dough. Loaf volume of what bread made by lactic acid method decreased sharply as the total titratable acidity of wheat flour dough increased.
Studies on the Changes of Lipids during Soybean Koji Preparation for Daenjang Fermentation in Model System
Lee, Sook-Hee ; Cheigh, Hong-Sik ; Kim, Chang-Sik ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 375~381
The studies are conducted on the changes of soybean lipids in terms of physicochemical characteristics, lipid classess and fatty acid composition during the fermentation process of soybean Koji preparation for daenjang (soybean paste) in a model system using cooked soybean inoculated by Aspergillus oryzae. The total lipids contents were increased during soybean Koji preparation, generally iodine values decreased but acid values increased. Total lipids of soybean Koji consisted of about 90.6% neutral lipids, 7.6% phospholipids and 1.8%, glycolipids indicating that phospholipids contents of soybean Koji was increased when compared to those of cooked soybean. The major components of nonpolar lipids in soybean Koji were free fatty acids(39.6%) and triglycerids(29.2%). Free fatty acids increased as the triglycerides decreased during soybean Koji preparation by the hydrolysis of lipase action. The major components of polar lipids in soybean Koji were phosphatidyl choline and phosphatidyl ethanolamine. Differences were observed in the composition of the polar lipids of cooked soybean and soybean Koji. A little changes also occurred in fatty acid compositions of total lipids, triglycerides and free fatty acids fractions in soybean Koji preparation. Especially a considerable increase of linoleic acid in free fatty acid fraction was observed in soybean Koji.
Lipids and Fatty Acid Composition of Free and Bound Lipids in Barley Grain
Kim, Hyun-Ku ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 382~387
Lipids and fatty acid composition of free and bound lipids isolated from four barley varieties were studied. The average content of purified free and bound lipids were 1.57% and 0.48%, respectively. The average contents of neutral lipids, glycolipids and phospholipids in the free and bound lipids contain 81.1% and 16.4%, 11.4%, and 6.8%, 6.7% and 75.5%, respectively. Among the neutral lipids in both free and bound lipids, triglycerides were the predominant with free fatty acids, monoglycerides, diglycerides, free sterol esters being present as minor components. Linoleic, oleic, palmitic and linolenic acid were the principal fatty acids in both free and bound lipids. And fatty acid composition of lipid classes in free and bound lipids were determined.
Lipids and Fatty Acid Composition of Garlic (Allium sativum Linnaeus)
Yang, Kyu-Yeol ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 388~393
Lipids extracted from two garlic samples (Allium sativum Linnaeus) were studied. Total lipid content of the samples ranged from 310 to 342mg/100g of fresh garlic. These lipids were shown to consist of
phospholipids. Among the neutral lipids, triglycerides were predominant
with smaller amounts of free sterols, free fatty acids, and sterol esters being present. 1, 2-Diacylglycerol acetates, 1, 3-diacylglycerol acetates and cholesterol acetates were also tentatively identified. Esterified steryl glycosides and steryl glycosides were major sugar-containing lipids, but monogalactosyl diglycerides, cerebrosides, digalactosyl diglycerides and sulfolipids were relatively minor components. Of the phospholipids, phosphatidyl cholines and serines, and phosphatidyl ethanolamines were the major components, comprising over 85% of this class. Phosphatidic acid and phosphatidyl inositols were also present. The major fatty acids in the total and three lipid classes were linoleic, palmitic, oleic and linolenic acid.
Possible Competition between S. uvarum and Z. mobilis
Lee, Jae-Heung ;
Korean Journal of Food Science and Technology, volume 14, issue 4, 1982, Pages 394~396
Competition between Saccharomyces uvarum and Zymomonas mobilis in a product-limited continuous culture was investigated at pH 5.0. It was evident that Z. mobilis replaced S. uvarum completely due to higher enthanol tolerance with Z. mobilis.