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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 16, Issue 4 - Dec 1984
Volume 16, Issue 3 - Sep 1984
Volume 16, Issue 2 - Jun 1984
Volume 16, Issue 1 - Mar 1984
Selecting the target year
Processing Conditions and Quality Stability of Filefish Steak during Frozen Storage
Jeon, Joong-Kyun ; Jung, Soo-Yeol ; Ha, Jae-Ho ; Park, Hyang-Suk ; Lee, Eung-Ho ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 127~132
Processing conditions of filefish steaks and effect of soybean protein on quality during frozen storage were investigated. Additives which is added to the filefish meat were 1% of table salt, 0.2% polyphosphate, 0.5% of sodium bicarbonate, 0.2% of monosodium glutamate, 0.2% of red pepper powder, 0.4% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced in the stone mortar and then stored at -3 to
for two days prior to frozen storage. The benefical effects of adding 5% of soybean protein to the filefish steaks were the control of free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen filefish steaks, by sensory evaluvation, was not inferior to that of hamburger on the market.
Processing Conditions and Quality Stability of Sardine Steak during Frozen Storage
Oh, Kwang-Soo ; Cho, Soon-Yeong ; Cha, Yong-Jun ; Lee, Eung-Ho ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 133~138
For the purpose of improving the precooked frozen food, the processing conditions of sardine steaks and the effect of soybean protein and corn starch on quality of the products during frozen storage were investigated. Fresh sardines were purchased from Busan Central Whole Sale Market and filleted. And then sardine meats were separated from fillets by fish meat separator. The meats were mixed with 0.5% sodium bicarbonate, 1.5% of table salt and 0.2% of polyphosphate, monosodium glutamate, white pepper, garlic powder and nutmeg, respectively. The mixture was minced with the stone grinder and filled in polyvinylidene chloride film tube and then stored at
for 36 hours prior to frozen storage. Sardine steaks containing 3% of soybean protein were superior to those of containing 3% of corn starch or without soybean protein and corn starch on texture and eating quality of them during the period of frozen storage. It is convinced that addition of 3% of soybean protein to the sardine steak was benefically effective for the control of free drip, oxidative rancidity and the improvement of texture. The quality of frozen sardine steaks, by sensory evaluation, were preserved in good eating quality for 90 days during frozen storage.
Sterilization of Garlic Powder by Irradiation
Kwon, Joong-Ho ; Byun, Myung-Woo ; Cho, Han-Ok ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 139~142
Effects of irradiation on the microbial growth and physicochemical properties of garlic powder were investigated during 3 months storage. Total bacteria and coliform group of garlic powder were
per g, respectively and irradiation of 5 kGy and 7 kGy could sterilize coliform group and total bacteria, respectively.
value of total bacteria was 3.34 and no microorganisms were grown in 5 to f kGy irradiated groups after 3 months storage at
. Moisture, sugars and pH of garlic powder were not remarkably changed during storage but pyruvic acid content was slightly decreased with storage period. Color difference of garlic powder after 3 months storage could not be distinguished by naked eye, but a slight change was recongized by the mechanical measurement.
Manufacture of Yogurt from Soy Protein Concentrate
Yoo, Ji-Chang ; Lim, Sook-Ja ; Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 143~148
The effects of various nutrients added to soy protein concentrate (SPC)-yogurt on the growth of Lactobacillus acidophilus and the flavor of SPC-yogurt were investigated. Soy milk was prepared from SPC (4.2% as protein) and various nutrients. One hundred ml of the prepared soy milk was given proper heat treatment, inoculated with 2.5ml of 24 hr-old culture, and incubated for 24 hr at
. The growth of L. acidophilus was estimated from viable cell counts, titratable acidity and pH. The growth curve obtained from the experiment suggested that the log phase ended after 6 hr and the stationary phase ended after 30 hr. Glucose and fructose greatly enhanced the acid production by L. acidophilus. The optimum concentration of these two sugars in the media was approximately 3% each. Yeast extract greatly stimulated the acid production by L. acidophilus, and the optimum concentration of this additive was approximately 0.5%. Higher concentration of SPC resulted in slightly higher acidity in soy yogurt.
Relation of Physicochemical Properties and Cookie Baking Potentialities of Korean Wheat Flours
Chang, Hak-Gil ; Shin, Hyo-Sun ; Kim, Sang-Soon ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 149~152
Fifiy-five wheat samples were studied to obtain the basic information on the varietal differences of physicochemical characteristics and cookie baking potentiality in wheat breeding lines. Alkaline water retention capacity (AWRC) value had a correlation coefficient of
with sedimentation value, of
with protein content, and of
, with Pelshenke value. The highly significant correlation coefficient was obtained for cookie diameter vs. AWRC value
and cooki diameter vs. protein content
. Farinograph absorption is highly correlated with AWRC value
and with cookie diameter
. Farinograph band width had a correlation coefficient of
with AWRC value, and of
with cookie diameter.
Melting Characteristics of Cheese
Park, Ji-Yong ; Rosenau, J.R. ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 153~158
The traditional methods of testing the meltability of cheese, the Schreiber and the Arnott test, were reviewed and compared. The limitations of such methods were examined. Different sensitivities were observed for these two tests. In the Schreiber test, sharp Cheddar showed highest meltability, followed by process American, mild Cheddar, and Mozzarella. In the Arnott test, however, the rank changed to Mozzarella, mild Cheddar, sharp Cheddar, and process American. Process cheese products showed very dispersed values. Meltability increased quickly until about 4 min and held constant after 5 min in the Schreiber test. In the Arnott test, it started to increase after 5 min and held constant after 15 min. The constant meltabilities shown after certain times were caused by scorching or case hardening which prevented further flow. The DSC-thermogram showed endothermal peaks at about 14 and
. These peaks can be accounted for by the fusion of butter fat during heating.
Effects of Hydrocolloids on Quality of Packsulki
Kim, Kwang-Ok ; Youn, Kyung-Hee ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 159~164
The effects of some hydrocolloids such as carboxymethylcellulose, xanthan gum, gum arabic, and sodium alginate, on quality attributes of rice cake (packsulki) were investigated. Fresh(F) and refrigerated(R) packsulkis were evaluated by sensory evaluation and with Instron Testing Mashine. The results of sensory evaluation indicated the differences among packsulkis with and without additive. Hardness of packsulkis increased markedly when refrigerated. Differences among R groups were much smaller compared to those among F groups. Textural characteristics measured by Instron also revealed the differences among the groups. They showed similar tendancy to those of sensory evaluation.
Composition of Fatty Acids and Alcohols in Liquid Koji Kochujang
Lee, Taik-Soo ; Park, Sung-Oh ; Kung, Sung-Sil ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 165~168
The three kinds of Kochujang were prepared with liquid koji equivalent to 30, 50 and 70% of brewing water and the composition of fatty acid and alcohols in the Kochujang aged at
for 3 months were compared with solid koji Kochujang. Palmitic, oleic and linoleic acid were found in all Kochujangs; but myristic, stearic and linolenic acid were detected in only the 50 and 70% liquid koji group. The predominant fatty acid of all Kochujang was linoleic acid, followed by oleic and palmitic acid. The total percentage of linoleic acid in the Kochujang was 58.47-83.39%. Linolenic, myristic and stearic acid were less than 3%. Ethyl, iso-butyl and iso-amyl alcohol were detected from all kinds of Kochujang. Iso-propyl alcohol was found in the Kochujang prepared from solid koji and 30% liquid koji. The contents of iso-butyl and iso-amyl alcohol were high in solid koji Kochujang and 50% liquid koji Kochujang. There were no significant difference in the contents of ethyl alcohol among tested Kochujangs.
Changes of Organic Acids and Volatile Flavor Compounds in Kimchis Fermented with Different Ingredients
Ryu, Jai-Yeon ; Lee, Hye-Seong ; Rhee, Hei-Soo ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 169~174
The changes of the content of organic acids, carbon dioxide, alcohols and carbonyl compounds of the various Kimchis which were made of cabbage with green onion, garlic, ginger or red pepper and fermented at
were investigated. Nonvolatile organic acids identified were lactic, succinic, fumaric and malic acid. Volatile organic acids identified were acetic, formic, propionic, butyric, valeric, n-caproic and n-heptanoic acid. Carbonyl compounds identified were acetaldehyde and acetone. The content of lactic acid was increased with fermentation, and higher in Kimchis containing red pepper, garlic and green onion. The content of acetic acid was increased with fermentation, especially in Kimchi containing garlic. The content of carbon dioxide was higher in Kimchi containing garlic. Alcohols identified in all Kimchis was only ethanol. Carbonyl compounds had no direct effect on off-flavor of Kimchi.
Effects of the Addition of Starch, Salt and Soda Ash on the Mechanical Property of Naengmyon
Kwon, O-Hun ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 175~178
The effects of the addition of starch, salt and soda ash to the dough for Naengmyon (wheat-sweet potato starch) on the mechanical property of Naengmyon noodle were evaluated by using creep test. The strain measurement was made by taking photograph with VTR system. The creep curve of noodle strand could be fitted to the 4 element Burgers model. The instantaneous elasticity and Newtonian viscosity of the noodle strand decreased by the addition of starch. The instantaneous elasticity decreased by the addition of salt up to 4%. The mechamical parameters of the noodle varied inconsistently by the addition of soda ash.
Triglyceride Composition of Pine Nut Oil
Chun, Suck-Jo ; Park, Yeung-Ho ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 179~181
The present study was directed to define the triglyceride composition of pine nut oil. The triglycerides were separated from pine nut oil by thin layer chromatography, and fractionated by high performance liquid chromatography on the basis of partition numbers. Each of these collected fractions were fractionated again by gas liquid chromatography (GLC) according to the acyl carbon number of the triglyceride, and fatty acid composition of the triglyceride was also analyzed by GLC. The pine nut oil consisted of thirty two kinds of triglycerides, and the major triglycerides of pine nut oil were those of
Storage of Pine Agaric by Irradiation Combined with Natural Low Temperature
Cho, Han-Ok ; Byun, Myung-Woo ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 182~184
In order to develop the storage method of pine agaric by irradiation, pine agarics irradiated with 1,2 and 2.5 kGy were stored in natural low temperature storage room (
) and the physicochemical properties were investigated during the 15 days of storage. Veil opening rate of pine agaric was 97% after 7 days storage in control, whereas only 5% in 2-2.5 kGy irradiated groups. Rotting rate after 7 days storage were 28% in control,5-8% in 2-2.5 kGy irradiated groups. In comparison of weight loss, texture and appearance.2-2.5 kGy irradiated groups were better than control. Chemical composition of pine agaric was not remarkably changed by the irradiation and storage period except a slight increase in reducing sugar and a decrease in ascorbic acid by the increase of irradiation dose.
Structure and Textural Property of Mook
Bae, Kwang-Soon ; Sohn, Kyung-Hee ; Moon, Soo-Jae ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 185~191
The structure and textural properties of the traditional starch gel-form food Mook were investigated with the use of the Scanning Electron Microscope and Instron universal testing machine. Sensory evaluation was undertaken to evaluate the relationship between structure and textural properties of starch gel. When pure mungbean, potato, and sweet potato starches as well as 30% mungbean starches added to potato and to sweet potato starches were evaluated, it was found that mungbean starch gel had homogeneous and porous structure and showed the highest acceptability.
Lipid Components of Rice Bran of Tongil and Japonica Type Varieties
Ahn, Tae-Hoe ; Rhee, Chong-Ouk ; Kim, Dong-Youn ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 192~200
Total lipid contents in rice bran for Poong-San(Tongil) and Dong-Jin(Japonica) were 16.13% and 16.97%, respectively. Neutral lipids for Pong-San(75.20%) were slightly higher than those for Dong-Jin(73.69%), whereas contents of glycolipid for Poong-San(16.71%) were lower than those for Dong-Jin(22.80%). Contents of phospholipid in Poong-San(8.09%) were much higher than those in Dong-Jin(3.51%). Acid, peroxide and thiobarbituric acid value of total lipids extracted from rice bran of Poong-San were slightly lower than those of Dong-Jin. Iodine value showed the reverse trend. The neutral lipids were fractionated and identified as hydrocarbon, esterified sterol, triglyceride, free fatty acid, free sterol, diglyceride and monoglyceride. Triglyceride contents were less than common edible oils, but diglyceride and monoglyceride contents were higher. Among the glycolipids contained in the polar lipids, esterified sterylglycoside(11.46%) was the most abundant. Of the phospholipids, phosphatidyl ethanolamine, phosphatidyl inositol and phosphatidyl choline were the major components. Main fatty acids in the total lipids, three lipid components and stepwise eluted individual lipids were olelic acid, linoleic acid and palmitic acid. The fatty acid composition of the neutral lipids was similar to that of the total lipids. In glycolipids, the content of linoleic acid was higher than that of oleic acid, and palmitic acid was predominant in the fatty acid composition of the esterified sterylglycoside.
Comparison of Some Physicochemical Properties of Ginger Root and Cross-linked Corn Starches
Hur, June ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 201~205
Some physicochemical properties of ginger root (Zingiber officinale) starch were compared with those of cross-linked corn starch. The ginger root starch that contained 23.5% amylose had a water-binding capacity of 99.1% and a B-type X-ray diffraction pattern. The optical transmittance of the ginger root starch suspension increased from
and showed a similar pattern to cross-linked corn starch. Solubility studies revealed that both ginger root and cross-linked corn starches had low swelling power and solubility in water up to
, and reduced solubility in potassium hydroxide. Brabender amylograph data indicated that the ginger root starch (7%) had a relatively high initial pasting temperature
and was stable against heat and mechanical shear, which resembled to the cross-linked corn starch.
Heat Penetration of Canned Oyster Mushroom
Lee, Dong-Sun ; Park, Noh-Hyeon ; Shin, Dong-Hwa ; Min, Byong-Yong ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 206~210
Heat penetration pattern of canned oyster mushroom(Pleurotus astreatus) was monitored for processing variables-can size, heating temperature and solid fill fraction, and its effects on sterilization condition was reviewed. The
value decreased sharply with decrease of solid fill fraction and then became stable from certain solid fill fraction unique to can size. Heat penetration was a little faster at higher heating temperature with lower
value. As viewed from
value, convection started at higher solid fill fraction with higher length/diameter ratio, and
values decreased to about 1.0 with decrease of solid fill fraction. From standpoint of overall cost, retorting time and energy consumption, solid fill fraction of 3/5 was optimum for all can sizes considered.
Enzymatic Modification of Soy Proteins: Effects of Functional Properties of Soy Isolate upon Proteolytic Hydrolysis
Kang, Yeung-Joo ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 211~217
To study affinity of proteolytic enzymes to soy proteins, the physicochemical and functional properties of enzymatically modified protein products, kinetic parameters and degree of hydrolysis were measured using trypsin, alcalase (serine type protease) and pronase. Bacterial alcalase and pronase showed much greater affinity to soy protein than animal intestinal trypsin. This effect was very significant when unheated soy isolate was used as a substrate. Specific activities of these enzymes decreased with the increment of substrate concentration (over 2.0%, w/v) when heat denatured soy protein was used as a substrate. However, the decrease in specific activity was negligible at substrate concentrations lower than 2.0%. Polyacrylamide gel electrophoretic results showed that the pattern of 2S protein band changed distinctly in alcalase hydrolysis as compared with those of trypsin and pronase. Protein solubilities of alcalase and pronase hydrolyzates increased by 25-30%, at their pI (pH 5.0) over the control. Virtually no change was observed in solubility by trypsin hydrolysis. Heat coagulability and calcium-tolerance of the protein increased by enzymatic hydrolysis. No clear tendency, however, was observed for emulsion properties, foam expansion and the amount of free -SH groups. The enzyme treatment considerably decreased foam stability.
Browning Pattern and Pigment of Glucose/Glycine Model Systems
Nam, Sang-Sook ; Lee, Mie-Soon ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 218~222
Browning pattern was developed in aqueous solutions of glucose/glycine mixture under controlled conditions. Browning pattern was definitely influenced by pH of medium and concentration of reactants. Filter paper disks were immersed in diluted solutions of glucose/glycine system and fried in cooking oil. Concentrations of reactants only affected browning pattern of fried filter paper disks and pH effect was obscured at high temperatures. Amorphous brown precipitate was obtained from the lowest pH medium of glucose/glycine system. An attempt was made to characterize the brown pigment produced in the present model system.
Relationship between Mixograph Properties and Bread Quality of Korean Wheat Cultivars and Breeding Lines
Kim, Chang-Sik ; Chang, Hak-Gil ; Hah, Duk-Mo ; Yoon, Joo-Ok ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 223~227
Quality of flours of 166 different wheat varieties and breeding lines from the 1980-1982 year crop was evaluated with Mixograph. Protein content had a correlation coefficient of 0.68 with sedimentation value and of 0.67 with bread volume. Sedimentation value showed highly significant correlation (r = 0.74) with bread volume. Positive significant correlations were found between protein content and sedimentation value vs. Mixography water-absorption, however the protein content and sedimentation value were not consistently related with mixing time or height to peak. Mixograph curve of the flour in a cultivar showed the specific pattern regardless the environmental conditions.
Studies on the Enzymatic Partial Hydrolysis of Soybean Protein Isolates
Lee, Cherl-Ho ; Kim, Chan-Shick ; Lee, Sam-Pin ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 228~234
A partial hydrolysis of soybean protein isolate was carried out by using pepsin and trypsin. The degree of hydrolysis was evaluated by chemical analysis, viscometric measurements and gel electrophoresis. The functional properties of the hydrolyzates such as flow behavior, emulsion properties and foaming properties were evaluated. A selective hydrolysis of 11S protein fraction by pepsin was observed from the SDS-PAG electrophoresis. The changes in the molecular weight distribution by different conditions of enzyme hydrolysis were evaluated. The changes in the intrinsic viscosity of the protein hydrolylate by reaction time were highly correlated to the contents of TCA soluble protein and 0.03 M
soluble nitrogen. The degree of hydrolysis (
) were used to evaluate the effect of enzyme treatment on the functional properties of the hydrolyzate. The apparent viscosity and emulsion capacity and stability of the protein solution decreased as DH increased, while the foaming capacity increased linearly with the increasing DH.
Purification and Characterization of Chinese Cabbage Pectinesterase
Ko, Young-Hwan ; Park, Kwan-Hwa ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 235~241
Two fractions of pectinesterase from Chinese cabbage were isolated by ammonium sulfate fractionation, ion exchange chromatography on DEAE-cellulose and Sephadex G-150 gel filtration. The fraction F-A and F-B were purified approximately 340- and 10-fold. The similar salt effects and pH optima (pH 7.5-8.0) were obtained for the two pectinesterase fractions. The maximum activity of both two. fractions were obtained at 20-50mM of divalent rations and at 250mM of monovalent rations. The apparent Michaelis constant of the F-A was 0.01% for citrus pectin. The temperature optima for F-A and F-B were
, respectively and both fractions were stable in the region of pH 5.0-8.0 at room temperature. The thermal inactivation of the two fractions followed the first order reaction kinetics. From D and Z-values obtained the thermal resistance of the two fractions were characterized.
Statistical Analysis for Relationship between Gas Chromatographic Profiles of Korean Ordinary Soy Sauce and Sensory Evaluation
Kim, Jong-Kyu ; Chang, Jung-Kyu ; Lee, Bu-Kwon ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 242~250
Flavor components extracted from eighty species of Korean ordinary soy sauce were analyzed by gas chromatography. The relationship between the sensory scores of soy sauce flavor and the gas chromatographic data transformed with variables were analysed by method of multiple regression analysis. Simple correlation between values of each peak and sensory scores were totally low. The tenth and 12th peak had the highest correlation, 0.331. Determination coefficients of data obtained by transformation of each variables were not significantly different from each other. Flavor of soy sauce was explained about 56% at step 16 in case of stepwise multiple regression analysis of absolute values. The fact that the minimum standard errors of an estimate was found at the 16th step suggests the importance of selecting of independent variables from the whole gas chromatogram together with the results of F ratio. In the contributing proportion of each peak examined, peak 10 and 12 were contributing mainly to the good flavor of soy sauce.
A Simple and Modified Photometric Method for Measuring Lipase Activity
Kim, Chul-Jin ; Cheigh, Hong-Sik ; Byun, Si-Myung ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 251~253
A simple and modified method is developed to determine a lipase activity. A linear relationship exists between the color intensity and the free fatty acid liberated by enzyme action. The range of determination is from 0.05 to
of long chain fatty acid (oleic acid) and 0.2 to
of short chain fatty acid (caproic acid). The cumbersome procedure of the removal of the upper aqueous phase which was required in the previous copper soap extraction method was eliminated by the movement of solvent phase to upper phase in the respective biphasic system with a mixture solvent (chloroform: n-hexane:ethanol = 49:49:2) and copper reagent saturated with sodium chloride.
Enzymatic Isolation of Husk from Barley Kernel
Ahn, Byung-Yoon ; Ahn, Kyung-Hay ; Jo, Jae-Sun ; Kwon, Tai-Wan ; Cheigh, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 16, issue 2, 1984, Pages 254~256
The amounts of husk materials from barley kernel were determined by an enzymatic method and compared with the values determined by conventional methods involving acid or alkaline treatments. The enzymatic method consists of boiling in distilled water and pressing to help squeeze out the gelatinized starch from the husk matrix, and enzymatic removal of starch by
and weighing the residual husk materials after washing 3 times with hot water and then drying at
. Husk materials amounted about 15 of the covered barley (Gangbori and Olbori) and 10-12% of naked variety (Backdong and Sedohadaga) and the values were always somewhat higher than those obtained by the conventional methods. The husk materials prepared by the enzymatic procedure contained protein 4-8%, lipid 5-10%, ash 0.2-0.6% and crude fiber 20-40%. Although it took longer time, the enzymatic procedures can provide more intack husk materials for further characterization of the materials.