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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 18, Issue 6 - Dec 1986
Volume 18, Issue 5 - Oct 1986
Volume 18, Issue 4 - Aug 1986
Volume 18, Issue 3 - Jun 1986
Volume 18, Issue 2 - Apr 1986
Volume 18, Issue 1 - Feb 1986
Selecting the target year
Combination Effects of Potassium Sorbate and Sodium Benzoate with sodium Chloride on the Growth Inhibition of Escherichia coli and Salmonella typhimurium
Cho, Nam-Sook ; Yang, Yeo-Young ; Choi, Eon-Ho ;
Korean Journal of Food Science and Technology, volume 18, issue 4, 1986, Pages 249~254
An experiment was performed to investigate the combined effect of preservatives and the synergistic effect of sodium chloride to them on the inhibition of bacterial growth. Escherichia coli and Salmonella typhimurium were cultured with or without shaking in liquid media (pH 6) of tryptone-glucose-yeast extract or tryptic soy broth which contained 0.1% potassium sorbate and/or 0.03% sodium benzoate, equivalent to half of the maximum permissible levels, respectively. The growth of E. coli was more inhibited with one or both of the two preservatives by shaking culture than by non-shaking culture. For S. typhimurium the single treatment of the preservatives did not show inhibitory effect whereas the combined treatment of them showed bacteriostatic effect in shaking culture and a prolongation of lag phase in non-shaking culture. Addition of 2% sodium chloride to either potassium sorbate or potassium sorbate plus sodium benzoate remarkably increased the growth inhibition of E. coli for non-shaking cultivation but no effect observed for shaking cultivation. S. typhimurium was more sensitive to the addition of sodium chloride than E. coli in both shaking and non-shaking culture to show lower viable cell counts than initial numbers.
Postharvest Changes in Quality and Biochemical Components of Perilla Leaves
Hong, Young-Pyo ; Kim, Seung-Yeol ; Choi, Woo-Young ;
Korean Journal of Food Science and Technology, volume 18, issue 4, 1986, Pages 255~258
This study was carried out to determine the shelf-life and quality changes of perilla leaves (Perilla ocimoides L.) in relation to changes in the concentration of biochemical components during storage. The shelf-life of perilla leaves was 2 to 3 days at room temperature and 6 days at
. This was extended to 12 days at room temperature and 20 days at
by packaging in a 0.01 mm thick polyethylene film sack (PEFS). The ascorbic acid concentration of fresh perilla leaves was 23 mg per 100 g fresh weight. This declined to 16 mg per 100 g fresh weight on the 4th day of storage in all treatments. Ascorbic acid concentrations decreased further to 7 mg on the 8th day at room temperature and 8 mg per 100 g on the 16th day at
in PEFS. Total and reducing sugar concentrations in the controls were higher than those in the PEFS storage at room temperature. Protein and free amino acid concentrations gradually increased during storage. A higher protein level was maintained in the control than in the PEFS treatment. Changes in nucleic acid concentration and peroxidase and polyphenoloxidase activities during storage were also measured in relation to the changes in quality of perilla leaves.
The Effect of Ingredients on the Hardness of Ginseng Jelly by Response Surface Methodology
Lee, Hyung-Ok ; Sung, Hyun-Soon ; Suh, Kee-Bong ;
Korean Journal of Food Science and Technology, volume 18, issue 4, 1986, Pages 259~263
The effect of ingredients on the hardness of ginseng jelly were studied by response surface methodology and observed by multiple regression equation
and response surface contour. The hardness of ginseng jelly was directly influenced by the order of the contents of glucose > gelatin > sucrose > water > citric acid and it was also affected interactions of water and glucose.
Changes in the Cadmium and Lead Contents of Rice and Wheat Flour during their Cooking and Processing
Jung, Soo-Yeun ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 18, issue 4, 1986, Pages 264~269
This study was undertaken to investigate the removal efficiency of heavy metals (Cd, Pb) in rice and wheat flour by cooking and processing. After four times washing of rice grains with water, the removal ratios of cadmium and lead from artificially-contaminated samples were 39.271 and 34.9%, respectively. In cookingof rice grains washed three-times with water, the residue levels of cadmium and lead decreased to 85.7%, 83.0% in electric rice cooker and 74.51%, 72.6% in pressure rice cooker, respectively. No significant difference was observed in the removal of the metals between naturally-contaminated and artificially contaminated rice samples, and between the electric and pressure rice cookers. In baking of artificially-contaminated wheat flour into cookie and loaf bread, the removal ratios of cadmium and lead were negligible as expected. When knife-cut noodle was made from artificially-contaminated wheat flour and boiled in water, 75% of the metals were found in the noodle solids and only 25% of them were removed into the broth.
Isolation and Purification of Ficin from Fig Latex
Kim, Jun-Pyoung ; Suh, Jai-Sin ; Kim, Jung-Sook ;
Korean Journal of Food Science and Technology, volume 18, issue 4, 1986, Pages 270~277
Ficin, a proteolytic enzyme in Fig latex, was extracted and purified with using ammonium sulfate and CM-cellulose column chromatography, respectively, and studied for its chemical properties. The disc gel electrophoresis showed one major and three minor bands for
extract and only one band showed after CM-cellulose chromatography. The optimum conditions for ficin activity was found to be pH 7.0 and
. The amino acids composition of the purified ficin were 21.8% as acidic, 3.5% as basic and 74.7% as neutral amino acids. The amino acids analysis indicated that the ficin was composed of 174 amino acids residue having molecular weight of 19,500.
Rheological Properties of Naked Barley Starches
Park, Yang-Kyun ; Lho, Il-Hwan ; Kim, Kwan ; Kim, Sung-Kon ; Lee, Shin-Young ;
Korean Journal of Food Science and Technology, volume 18, issue 4, 1986, Pages 278~282
Rheological properties of naked barley (Songhak and Youngsan) starches were compared. The gelatinized starches at
concentration showed a Bingham pseudoplastic behavior. Songhak starch had higher values of consistency index and yield stress than those of Youngsan starch. The dependence of consistency index on concentration was mere pronounced in Songhak starch. Consistency index of both starches was exponentially dependent on concentration, but the slopes at
starch concentration were different. The activation energies of 7% for Songhak and Youngsan starches were 4.10 and 3.71 Kcal/mole, respectively.
Comparison of Ethylene Oxide (E.O.) and Irradiation Treatment on the Sterilization of Spices
Cho, Han-Ok ; Byun, Myung-Woo ; Kwon, Joong-Ho ; Lee, Jae-Won ; Yang, Jae-Seung ;
Korean Journal of Food Science and Technology, volume 18, issue 4, 1986, Pages 283~287
E.O. and gamma irradiation treatment on the sterilization of ground samples of 5 different types of spices(red and black pepper, onion, garlic and ginger) were investigated. Populations of mesophilic bacteria, mesophilic spores, acid tolerant bacteria and fungi in various samples were
, respectively. Coliforms and osmophilic molds were found only in red and black pepper as
. A radiation dose of 5 to 7 kGy proved sufficient to redure the viable cell count of the total bacteria and fungi to the level of
and they were sterilized completely by radiation dose of 10 kGy or more. Coliforms, mesophilic spores and acid tolerant bacteria were sterilized at 5,7 and 10 kGy, respectively. In the mean time
values of each spices ranged from 1.38 to 2.88 kGy. Comparison of E.O. and gamma irradiation treatment showed that E.O. treatment was less effective than radiation in controlling microbial contamination in spices.
Purification and Characterization of Raw Starch-Digesting Enzyme from Rhizopus oryzae
Kim, Chan-Jo ; Oh, Man-Jin ; Lee, Jong-Soo ;
Korean Journal of Food Science and Technology, volume 18, issue 4, 1986, Pages 288~293
A raw starch-digesting enzyme from Rhizopus oryzae was purified by ammonium sulfate fractionation, DEAE-sephacel column chromatography and Sephadex G-150 gel filtration. The specific activity of purified enzyme was 45.2 Ulmg protein and the yield was 16.2%. The purified enzyme was found to be homogeneous bypolyacrylamide gel electrophoresis and its molecular weight was estimated to be 67,000 by SDS-polyacrylamide gel electrophoresis, and also the enzyme had Km value of 4.082 mg/ml for raw corn starch. The optimal temperature and pH for the enzyme activity were
and 4.0-5.0, respectively. Reaction product of raw corn starch by purified enzyme was glucose mainly.
Effects of Ethylene Oxide Fumigation and Gamma Irradiation on the Quality of Ground Red and Black Peppers
Cho, Han-Ok ; Kwon, Joong-Ho ; Byun, Myung-Woo ; Kim, Young-Jae ; Yang, Jae-Seung ;
Korean Journal of Food Science and Technology, volume 18, issue 4, 1986, Pages 294~300
Ethylene oxide (E.O) fumigation and gamma irradiation were applied to comparative researches on the sterilizing effect and physicochemical quality of sound red and black peppers. The microorganisms contaminated in the sample, including total bacteria, aerobic spores, acid tolerant bacteria, fungi, osmophilic molds and coliforms were sterilized with irradiation doses of 7 10 kGy, while E.O fumigation in a commonly used condition proved insufficient for the destruction of them. Both treatments affected more or less chemical components of the sample, such as pungent principle, pigment, essential oils and volatile flavors, but the gamma irradiation at the doses for radurization and radicidation was shown to be safer than E.O fumigation.
Fatty Acid Composition of Domestic and Foreign Margarine for Home Use
Choi, Chun-Un ; Kim, Hyean-Wee ;
Korean Journal of Food Science and Technology, volume 18, issue 4, 1986, Pages 301~305
Fatty acid composition of domestic margarines (summer 12, winter 12 kinds) and foreign margarines (U.S.A. 4, Japan 8, Denmark 2 kinds) for home use were determined. The major fatty acids were palmitic acid (16:0), stearic acid (18:0), oleic acid (18:1), linoleic acid (18:2) and linolenic acid (18:3) in all of the margarines. P/S ratios of winter products were
, those of summer products were
in domestic margarines. Therefore degree of polyunsaturate in winter product was higher than that in summer product. P/S ratios of foreign margarines were
irrespective of type.P/Sratios of stick and soft type in foreign margarines were similar as
, respectively Those of PUFA (polyunsaturated fatty acid) type and LFS (low fat spread) were 2.91, 2.70, respectively.
Evaluation and Prediction of Color Changes of Sugar-Glycine Mixtures by Maillard Reaction
Kim, Woo-Jung ; Chun, Young-Hye ; Sung, Hyun-Soon ;
Korean Journal of Food Science and Technology, volume 18, issue 4, 1986, Pages 306~312
Color changes of a mixture of 0.8 M glucose, fructose or sucrose and 0.8 M glycine were evaluated by Hunter 'L', 'a', 'b' values during Maillard reaction at the temperature range of
. The results suggested the reaction to be devided into three stages. In initial reaction the 'L' and 'a' values decreased slowely, and 'b' rapidly increased to maximum, which were followed by a rapid decrease in 'L' and 'b' and rapid increase in 'a' values at intermediate stage. At final reaction period the both 'L' and 'b' were slowed down in their reduction rate while 'a' decreased rapidly from its maximum point. All of the Hunter values were reached to nea. zero. Linear equations, which can be used for prediction of cole. change in Maillared reaction, of
for Hunter values and
for CIE tristimulus values were found to have a very high correlation coefficient. Relationships between 'L' and 'a', 'L' and 'b' and 'a' and 'b' were also graphcally compared.
Antioxidative Effect of Soybean Sauce on the Lipid Oxidation of Cooked Meat
Moon, Gab-Soon ; Cheigh, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 18, issue 4, 1986, Pages 313~318
Four model systems of ground cooked meat (GCM), GCM-water (W), GCM-brine (B) and GCM-soybean sauce (S) were prepared and stored at
for 5 weeks. The oxidative behavior of lipids in the systems and the antioxidative effects of soybean sauce on the lipid oxidation were studied during the period of storage.Tiobarbituric acid values and peroxide values of the systems of GCM, GCM-B and GCM-W were increased significantly with the storage time, however, those values of GCM-S were hardly changed during the time of t u·eeks storage. The decreases in the contents of dienoic/polyenoic fatty acids of neutral or phospholipid fraction in GCM-S system were found to be the lowest among the systems during the 5 weeks storage. And also the least development of rancid flavor evaluated by sensory score during storage were observed in GCM-S system. These results are suggested that soybean sauce in the systems plays an important role as an antioxidative material on the lipid oxidation.
Sensory Characteristics of Rice Cooked with Pressure Cookers and Electric Cookers
Kim, Hye-Young ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 18, issue 4, 1986, Pages 319~324
The characteristics of cooked rice were investigated with variation in amount of water added and different cooking methods of pressure and electric cookers. Samples added with 1.3, 1.5, and 1.7 times of water were evaluated for sensory characteristics and for degree of gelatinization by enzyme digestion method upon one hour cooling at room temperature. Samples were reheated by microwave oven and then compaired with fresh samples through sensory evaluation under the same condition. Sensory attributes of rice cooked with 1.3, 1.5, and 1.7 times of water addition showed significant differences among the groups in most properties except in stickiness. Degree of gelatinization in fresh samples also indicated significant differences between the two cookers in varied rice to water ratio. There were significant differences among the samples, fresh and reheated by microwave oven. Revealed differences, however, were not great in the same type of cooker groups.
Sensory Characteristics of Packsulkis (Korean traditional rice cakes) Containing Various Sweetening Agents
Lee, Sook-Young ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 18, issue 4, 1986, Pages 325~328
Packsulkis (Korean traditional rice cake) were prepared by addition of sucrose, fructose, sorbitol, aspartame or saccharin to rice flour and were investigated for sensory and textural properties. The sensory characteristics of packsulkis containing various sweetening agents were significantly different among the sweetners used except in ease of swailowing and bitterness. Expecially packsulki prepared with sorbitol showed the greatest hardness, moistness and gumminess among the groups. The results of textural properties measured by Instron similar trend of sensory evaluation.