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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 :
Song, Kyung Bin
Volume & Issues
Volume 15, Issue 4 - Jan 1983
Volume 15, Issue 3 - Jan 1983
Volume 15, Issue 2 - Jan 1983
Volume 15, Issue 1 - Jan 1983
Selecting the target year
A Study on the Taste Compounds of an Ascidian, Styela plicata
Lee, Eung-Ho ; Chung, Seon-Kyu ; Jeon, Joong-Kyun ; Cha, Yong-Jun ; Chung, Soo-Yeol ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 1~5
Large quantities of an ascidian, Styela plicata, are harvested annually as the by-product of oyster culture on the south coastal area in Korea. It has been traditionally favored and consumed because of its peculiar taste and flavor. But no study on its taste compounds has been reported. An investigation on the taste compounds of fresh meat and integument of an ascidian has been carried out by a series of analysis of taste compounds including nucleotides, free amino acids, betaine, TMAO, TMA and total creatinine. The most abundant nucleotides in fresh meat were AMP and IMP. Their contents were
, respectively. The contents of nucleotides and their related compounds in integument show similar tendency as in fresh meat but their quantities were very low as compared with those in fresh meat. Seventy two percentage of the total free amino acids in fresh meat was consisted of proline, alanine, glutamic acid, glycine and serine. They occupied also 82% of the total free amino acids in integument, but the amount of free amino acids in integument was about 1/10 of that in fresh meat. The contents of betaine-N and creatinine-N were 6.1 and 2.1% of the extractive-N in fresh meat, respectively. The amounts of TMAO-N and TMA-N were very low contents in fresh meat and trace in integument.
Residual Nitrite and Rancidity of Dry Pork Meat Products -A Rancidity and Storability of Home-made Dry Sausage and Dry Ham and Public Taste of Dry Ham-
Woo, Soon-Ja ; Maeng, Young-Sun ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 6~11
The long-term storability of home-made dry sausage and ham in terms of peroxide value and thiobarbituric acid value, the effects of nitrite and NaCl contents on the deterioration of the products and the public acceptance of dry ham were studied. The results of this study are as follows: 1. Because the storability of the dried meat products is mainly affected by the fat rancidity of the fat content, POV of 10 was assumed the critical point of storability. The sample dry sausage used in this experiment has lost its storability within a ripening period of 5 weeks. And dry ham was lost its peculiar relish within 50 days. 2. The variations of the NaCl contents of the dry products were reflected in the ripening process. The correlation coefficient between the variations of the NaCl contents and the decrease in the weight of the dry ham was 0.85. 3. The survey of public taste for dry ham was conducted on 35 college students, who think it a bit tasteful or tasteless account for 66% of the total and those who think it a simple relish account for 60%, thus indicating that the dry ham still remains far away from the dining table.
Effect of Germination on the Quality and Amino acid Composition of Soymilk
Kim, Woo-Jung ; Oh, Hoon-Il ; Oh, Myung-Won ; Byun, Si-Myung ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 12~18
Changes in the quality and amino acid composition of soymilk prepared from soaked and germinated soybeans were investigated. Soybeans were soaked in water for 3 hrs and germinated at
for 5 days followed by water extraction at room temperature, and then the soymilk was boiled for 30 min. The initial yields of total solid and protein after soaking were 80.7% and 88.6%, respectively and decreased slowly during germination. A slow decrease in lipids and a rapid reduction in total sugar content were found during germination. The change in protein fraction content of soymilk showed an initial increase followed by a gradual decrease. The intrinsic viscosity increased rapidly after 3 days of germination to maximum value at 4th day, then decreased. The amino acid composition of protein fraction of soymilk showed little change while that of nonprotein fraction changed significantly. After 4 days of germination, aspartic acid and alanine increased more than twice, and methionine and tyrosine decreased to half of their initial composition in soymilk prepared from soaked soybean.
Sorption Characteristics of Binary Mixture of Sugar and Sodium Chloride
Oh, Hoon-Il ; Kim, Woo-Jung ; Park, Nae-Jung ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 19~26
A study was designed to investigate the sorption characteristics of binary mixtures of NaCl and sucrose or glucose stored at various relative humidities ranging from 46% to 92%. At low relative humidity below RH 65%, the sorption equilibrium was easily achieved, whereas at higher relative humidity values over 73%, all of the mixtures tended to cintinously absorb moisture with increase in storage time. A linear equation of log
= a log(t) + log(b) was found to be valid between the sorption rate and storage time with respect to storage humidities. In sucrose-NaCl mixture, the slope showed a increasing tendency as the percentage of NaCl increased in the mixture, while that of glucose-NaCl mixture failed to show a definite trend. Plateaus were obtained when the amount of water absorbed was plotted on the X axis and the percent composition of mixture on the Y axis at different storage time. The shape of plateau was varied with respect to the kind of sugar-NaCl mixture, composition of the mixture and relative humidities. A linearity was found between log(1-Aw) and the amount of water absorbed over the Aw range 0.73-0.92 and the slope was affected by the kind and composition of sugar-NaCl mixtures.
Effect of Relative Humidities on the Qualities of White Ginseng during Storage -I. On the Sorption Isotherm and Changes of TBA Value, Fat Soluble and Water Soluble Pigment-
Noh, Hye-Won ; Do, Jae-Ho ; Kim, Sang-Dal ; Oh, Hoon-Il ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 27~31
Monolayer moisture contents of white ginseng and white ginseng powder were 6.68g/100g and 7.81g/100g respectively, and the corresponding water activity at that moisture were 0.16 and 0.18 respectively. TBA value increased with an increase in relative humidity and storage period, and the increase of TBA value was the lowest at 23-32% R.H.. The variation of fat soluble and water soluble pigment in white ginseng was similar to that of TBA value.
Effect of Relative Humidities on the Qualities of White Ginseng during Storage -II. On the Changes of Saponins and Sugars-
Noh, Hye-Won ; Do, Jae-Ho ; Kim, Sang-Dal ; Oh, Hoon-Il ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 32~36
The contents of ginseng saponins in white ginseng, particularly ginsenoside
, -Rc, -Re, and -Rg, were greatly decreased during the storage at high relative humidities. The contents of glucose and fructose were initially increased and thereafter decreased during the storage at 75-96% R.H., but successively increased during the storage at relative humidifies below 67%. The content of sucrose was decreased during storage of white ginseng and the rate of change was accelerated at the relative humidities higher than 75% R.H..
Studies on the Heat Stability of Milk Proteins -I. Heat Induced Changes in Protein of Skim Milk-
Yang, Ryung ; Park, Suck-Won ; Shin, Wan-Cheol ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 37~45
Isolation and Identification of Starch Utilizing Yeast
Park, Wan-Soo ; Koo, Young-Jo ; Shin, Dong-Hwa ; Suh, Kee-Bong ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 46~50
Direct starch-utilizing microorganisms were isolated from 50 samples. Among them, Y-5 strain was selected as one of the potential microorganisms which could utilize starch directly to produce protein or lipid as food resources. The Y-5 strain was identified as a strain of Sporobolomyces holsaticus. It grew on starch or inulin better than on glucose of fructose and its composition was 45% of crude protein, 16% of crude lipid and 9.2% of ash.
Study on the Cultural Conditions of Starch Utilizing Yeast Sporobolomyces holsaticus
Park, Wan-Soo ; Koo, Young-Jo ; Shin, Dong-Hwa ; Min, Byong-Yong ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 51~55
It was investigated under several cultural conditions to produce biomass directly from starch by an strictly aerobic and amylolytic yeast, Sporobolomyces holsaticus FRI Y-5. Its optimal temperature and initial pH of medium for growth were
and 6.9, respectively. Activation energy, Ea, for growth was calculated to be 17.33 Kcal/mole from the Arrhenius relationship. When each of 13 nitrogen sources was added to the basal medium,
had the best effect, on which concentration of cell after 3 day incubation was 10.6 g/l and cell yield was 0.451. The yeast growth was affected by
as a mineral source and was best on the medium containing all of them. The addition of yeast extract (5g/l) could enhance the production of biomass and cell yield to 77% and 32%, respectively.
The Effect of Nutritional Balance between Carbon and other Nutrient Sources on the Growth of Sporobolomyces holsaticus
Park, Wan-Soo ; Koo, Young-Jo ; Shin, Dong-Hwa ; Min, Byung-Yong ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 56~61
Direct production of biomass from starch using amylolytic yeast, Sporobolomyces holsaticus FRI Y-5 was studied with varying the ratios between carbon and other nutrient sources in the medium. It was investigated under condition of constant C/P and C/S ratio to influence the initial concentration of starch
and C/N ratio on its growth which is described as the specific growth rate
, cell yield (Y), the maximum concentration of cell
, and productivity (P). They were very dependent on both
and C/N ratio. The form of the relationship between and
was observed to be similar to saturation kinetics at C/N = 100 but presented substrate inhibition at other C/N ratios. As
was changed from 22.5 to 90 g/l, Y was observed to vary with C/N ratios but seemed to decrease as a wholes.
was linearly related to
at more than C/N = 50 but at less than C/N = 10 substrate inhibition was presented. P increased suddenly to
= 45 g/l and then changed decreasingly at less than C/N = 50, but at more than C/N = 100 it changed increasingly. The effect of C/P ratio and C/S ratio on the yeast growth was also investigated at constant
and C/N ratio.
was dependent on C/P and C/S ratios, but Y, independent on them. But
was reliant upon C/P ratio but not upon C/S ratio.
The Effect of Lipoxygenase Action on the Mechanical Development of Wheat Flour Doughs
Yoon, Sun ; Park, Hee-Ok ; Oh, Hae-Sook ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 62~65
This study was to investigate the effect of lipoxygenase on the mechanical development of wheat flour doughs. The flour mixtures used for experiments were 100% wheat flour
, 90% wheat flour and 10% raw soy flour
, 90% wheat flour and 10% toasted soy flour
, and 90% wheat flour and 10% toasted soy flour with the addition of lipoxygenase preparation
. When flour mixtures were compared with control
demonstrated lower water absorption, lower mixing talerance index (MTI) and lower dough weakening and increased dough development time, whereas
showed higher water absorption, lower MTI, lower dough weakening and the same dough development time. The addition of lipoxygenase to
resulted in the same water absorption, longer dough development time, lower MTI and love dough weakening than those of
, which were comparable with
. Percent water absorption of flours, obtained from extensograph, was highest in
and lowest in
. Addition of both raw and toasted soy flour to wheat flour resulted in an increased energy,
demonstrated higher extensibility and lower resistance to extension than
, and those values of
were comparable with
. The experimental data obtained from this study suggested that soy flour mixtures containing lipoxygenase had better mechanical dough properties than toasted soy flour mixture without lipoxygenase.
Studies on the Triglyceride Composition of some Vegetable Oils -III. Triglyceride Composition of Olive Oil-
Choi, Su-An ; Park, Yeung-Ho ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 66~69
Triglyceride fraction was separated from olive oil by thin layer chromatography (TLC) and fractionated into four groups by high performance liquid chromatography (HPLC). Compositions of the triglycerides and fatty acids of four fractions were determined by gas liquid chromatography (GLC). The olive oil contained higher concentrations of C-52 and C-54 triglycerides having partition numbers of 48. The fatty acid compositions of these triglycerides were mainly composed of C18:1 and C18:2 fatty acids. From these results, the possible fatty acid combinations of major triglycerides of olive oil were estimated to be(3C18:1;50.6%), (1C16:0, 2C18:1;23.51%), (2C18:1, 1C18:2;5.48%), (1C18:0, 2 18:1;4.55%), (1C16:0, 1C18:1, 1C18:2;2.94%), (2C16:0, 1C18:1;2.35%), (1 C16:1, 2 C18:1;2.21%), (1C18:1, 2C18:2;1.06%), (1 C14:0, 2 C18:1;1.03%).
Effects of Solvents and Salts on the Separation of Fructose from Glucose-Fructose Mixture
Chang, Jin-Ho ; Chang, Ho-Nam ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 70~76
Separation of fructose from glucose-fructose mixture was studied by utilizing the solubility differences of both sugars in the mixed solvents of water and alcohols with or without the presence of NaCl and
. Better separation of fructose was obtained in ethanol-water solvent than other solvent-water systems. The addition of NaCl to the ethanol-water solvent system improved the separation factor based on the relative composition of two sugars in the supernatant by twice. The change in feed composition from 50-50 mixture of glucose and fructose resulted in a worse separation factor. It was found in the present studies that the best separation of fructose (fructose 75%, glucose 25%) was achieved when NaCl and ethanol was slowly added to the solution containing 20% water, 40% fructose and 40% glucose to make up the final solution with the parts of ethanol 36 ml, water 4 ml, glucose 8 gm, fructose 8 gm and NaCl 0.25gm.
Studies on the Properties and Frying Performance of Domestic Rice Bran Oil
Kim, Gum-Sik ; Yum, Cho-Ae ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 77~89
Properties and frying performance of domestic rice bran oil were studied. For this purpose, the analyses on the following characteristics were performed and their comparison with the characteristics of soybean oil was made: fatty acid composition, glycerides, composition, acid value, specific gravity, color, petroleum ether insoluble oxidized fatty acid, viscosity, smoke point, foam test, and water solubility. The results were as follow: 1) Fatty acid composition of domestic rice bran oil by gas chromatography was same as perviously reported, and similar to the fatty acid composition of the rice bran oil in foreign countries. Also the glyceride composition of domestic rice bran oil was analyzed by the methods of TLC, column chromatography, and high performance liquid chromatography. The results were monoglyceride ranged from one to four percent; diglyceride 30-30% and triglyceride 66-80%. Consequently, the composition was proven completely different from that of the other edible oils. 2) The high contents of mono-glyceride in rice bran oil resulted in high values of specific gravity and water-solubility respectively. However, high contents mono glyceride and diglyceride indicated little affection to changes of acid value, color, petroleum ether insoluble oxidized fatty acid, and smoke point on frying. 3) Because of low contents of linoleic acid, domestic rice bran oil was estimated stable on frying, whereas soybean oil was easily polymerized. 4) A serious foaming and low smoke point on Frying in domestic rice bran oil were caused by its impurities. It seems that monoglyceride and diglyceride had little relation with foaming and smoke point. 5) Oils with serious foaming and low smoke point on frying caused a substantial quality loss in terms of flavor and appearance of fried materials.
Contents of Minerals and Amino Acid of Husked and Naked Barley
Lee, Jong-Sook ; Kim, Sung-Kon ; Kim, Chun-Su ; Cho, Man-Hee ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 90~92
Contents of minerals and amino acids of two varieties of husked barley (Olbori and Kangbori) and of naked barley (Sedohadaka and Baikdong) which were abrasively polished 40 and 30%, respectively, were determined. There were no significant differences in the contents for minerals (Mg, Ca, Na, K and P) between varieties of husked barley or of naked barley except P. Amino acid scores for Olbori, Kangbori, Sedohadaka and Baikong were 70, 62, 60 and 64, respectively. The first and second limiting amino acids for all varieties were lysine and isoleucine, respectively.
Palm Oil Quality Related to Processing and Shipping
Chen, Soo-Se ; Berger, Kurt G. ;
Korean Journal of Food Science and Technology, volume 15, issue 1, 1983, Pages 93~97