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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
Some Quality Changes of Dried Loach (Misgurnus-mizolepis) by Microwave (2,450 MHz) Heating
Park, Il-Woong ; Hong, Jai-Sik ; Kim, Jong-Bae ;
Korean Journal of Food Science and Technology, volume 18, issue 6, 1986, Pages 413~420
This study was attemtped to improve the conventional processing method and to establish the basic data for evaluating the product suitabilities of dried loach. The semidressed raw material were salted in 15% NaCl solution for 15 minutes and dried to contain about 44% of water, and then heated about 10 minutes at
controlled by microwave (2,450 MHz). The moisture content of monolayer value for the product showed 5.34% and its water activity was 0.28. The optimum relative humidity for the storage was recognized to be from 32% to 44%. The average shelf life around the year of the Nylon-PVC-PE
packed product in domestic circulation market was estimated as 207.4 days. In comparison with raw material, the contents of the major amino acids, glutamic acid, alanine and valine in the product were shown to be slightly increased, while the level of lysine, aspartic acid and methionine were slightly decreased. The contents of saturated fatty acids and oleic acid were shown to be slightly increased, while the other fatty acids tended to be slightly decreased.
Carbohydrate Characteristics and Storage Stability of Korean Confections Kangjeong and Dashik
Lee, Hei-Sook ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 18, issue 6, 1986, Pages 421~426
The carbohydrate characteristics and storability of two Korean traditional confections Seban-kangjeong (a Korean fried waxy-rice cookie) and starch-dashik (a Korean pressed starch cookie) were studied as compared with two Western confections fried cookie and biscuit. Seban-kangjeong showed lower contents of starch and sucrose and higher content of reducing sugar whereas starch-dashik showed higher contents of starch and sucrose and lower content of reducing sugar. Moisture content was higher in Korean confections than in Western confections. The degree of gelatinization was higher in Seban-kangjeong and fried cookie which were made through a frying process. Moisture adsorption isotherms were constructed for the four products. In storage test for 6 months under different temperature and humidity conditions, the relative humidity maintaining the initial moisture content of products was 68% for Seban-kangjeong and starch-dashik and 20% for fried cookie and biscuit. The ratio of retrogradation in storage was 15% in Seban-kangjeong, 20% in starchdashik and 28% in fried cookie and biscuit, showing the lowest progress in freezer storage.
Evaluation of Sensory Quality of Spices Treated with Ethylene Oxide and Ionizing Radiation
Byun, Myung-Woo ; Kwon, Joong-Ho ; Lee, Jae-Won ; Cho, Han-Ok ;
Korean Journal of Food Science and Technology, volume 18, issue 6, 1986, Pages 427~430
Ionizing irradiation and E.O were used for sterilization of 5 different types of spices and mixed spices, and then each treated sample was evaluated using rank-order test to compare the sensory quality of the E.O fumigated sample to that of the irradiated sample. Preference of tested samples was in the descending order of control, the irradiated and the fumigated samples. According to the results of analysis of variance. 5 spices were significantly different at the 1% (P<0.01) or 5% (P<0.05), while mixed spices showed no significance. The results of Duncan's multiple range test showed that there was no significance difference between control and the irradiated sample, while the E.O fumigated sample was significantly different from control and irradiated samples. In conclusion, no adverse effects was found in quality of spices by ionizing radiation for sterilization, but the E.O fumigated sample showed deterioration of quality. The results were corresponded with the changes in major physicochemical components of each sample.
Action of Crude Amylolytic Enzymes Extracted from Sweet Potatoes and Amylolytic Enzymes on the Sweet Potato Starches
Shin, Mal-Shick ; Ahn, Seung-Yo ;
Korean Journal of Food Science and Technology, volume 18, issue 6, 1986, Pages 431~436
The action of crude amylolytic enzymes extracted from Wonki and Chunmi sweet potatoes,
on the sweet potato starches from Wonki (dry type) and Chunmi (moist type) were studied. The activity of crude amylolytic enzyme extracted from Wonki was higher than that extracted from Chunmi. The content of reducing sugar released from the reaction between crude amylolytic enzyme and Chunmi starch preheated at
was higher, but that preheated at
was lower than that from Wonki starch preheated at the same temperature. The activites of
on the Wonki starch were higher than those of the Chunmi starch at the same conditions. Iodine affinity of amylolytic enzyme-treated starch was decreased and enzyme treated starch granule shape was found with porous structure having inner layers. X-ray diffraction patterns of amylolytic enzyme-treated starches were the Ca type like the intact starches and relative crystallinity was decreased.
Effect of Heat-Moisture Treatments on Physico-Chemical Properties of Chestnut Starch
Park, Hong-Hyun ; Lee, Kyu-Han ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 18, issue 6, 1986, Pages 437~442
Physicochemical properties of chestnut starch, which was adjusted at 14, 18, 21 and 24% moisture and heated for 16 hr at
, were investigated. The cystallinity, swelling power and solubility of the starch were decreased upon heat-moisture treatments. The swelling power of the heat-moisture treated starch showed an inverse relation with moisture levels, while the solubility showed opposite trend. The swelling power and the solubility of both raw and heat-moisture treated starches held a liner relationship. The. water binding capacity of the starch was drastically increased upon heat-moisture treatments. Amylograms revealed that the heat-moisture treated starches had higher initial pasting temperature and lower viscosity than untreated starch. No peak viscosity was observed for the heat treated starches above 21% moisture. The minimum moisture contents for gelatinization of raw and heat-moisture (18%) treated starches were 45 and 40%, respectively. The gelatinization temperature of raw and heat-moisture (18%) treated starches was
Comparative Biochemical Study on the Myofibrillar Proteins from Porcine Muscle
Yang, Ryung ; Park, Hyun-Joo ; Kim, Young-Ho ; Jhin, Hong-Seung ; Shin, Wan-Chul ;
Korean Journal of Food Science and Technology, volume 18, issue 6, 1986, Pages 443~449
In order to investigate the general characteristics of ATPase and ATPase thermostability between porcine white muscle and red muscle, myofibrillar proteins were prepared and compared their physicochemical characteristics. SDS-polyacrylamide gel electrophoretic analyses showed that a protein band of 30,000 daltons was detected noticeably in myofibril from red muscle, but negligibly in myofibril from white muscle. The noticeable differences were found between porcine white muscle and red muscle for the activities of EDTA-ATPase, Ca-ATPase and Mg-ATPase. Myofibrillar proteins from white muscle showed higher thermostability than those from red muscle. Thermodynamic parameters, enthalpy
, etc., showed characteristic variations between porcine white muscle and red muscle.
Enzymatic Characteristics of
for the Removal of Flatulence Factor in Soybean
Jung, Sang-Soo ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 18, issue 6, 1986, Pages 450~457
For the removal of raffinose and stachyose related to flatulence in soybean,
activity of six commercial enzyme preparations was compared and their enzymatic characteristics were investigated. Among the tested enzymes, one product from Aspergillus niger was shown to be the most potent in
activity. The enzyme characteristics of the selected preparation were shown to be pH 4.0-4.5 for optimum activity, pH 4-5 for optimum stability and
for optimum activity. Upon reaction on a synthetic substrate,
, Michaelis constant was 2.08 mM and maximum velocity was 435 micromoles of substrate/minute/g enzyme preparation. The enzyme was proved to be essential for SH group for its activity and capable of hydrolyzing raffinose, sucrose and
almost completely. Thin-layer chromatographic analysis exhibited that the enzyme treatments of raffinose and stachyose were resulted to produce only monosaccharides in 2 hours of hydrolysis. It was, therefore, assumed that the flatulence factor in soybean foods can be easily removed by the use of enzymes showing
Assessment of Total Dietary Intake of Some Heavy Metals from Common Restaurant Meals in Seoul Area
Song, Mi-Ran ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 18, issue 6, 1986, Pages 458~467
This study was conducted to investigate the contamination level of some heavy metals for common restaurant meals in Seoul area and further to estimate the total dietary intake of heavy metals from the meals. The samples included seolong-tang (beef and rice soup) or galbi-tang (beef-rib soup), yeukkye-jang (spicy beef soup), doenjang-chigye-bab (boiled rice with soy paste stew), bibim-bab (boiled rice with assorted mixtures), and bibim-naengmyon (buckwheat vermicelli with assorted mixtures), which were separated into drained residues and fluids and determined for their heavy metal contents by atomic absorption spectrophotometry. The average concentrations of heavy metals in drained residues and fluids of 105 meal samples were 0.034 ppm, 0.017 ppm in Cd, 0.179 ppm, 0.073 ppm in Pb, 0.491 ppm, 0.308 ppm in Cu and 4.624 ppm, 1.403 ppm in Zn, respectively. The total amount of heavy metals per meal was
. The total dietary intake per day was estimated to give
. Intake levels of Cd and Pb were higher than the daily intake limit established by FAO/WHO.
A Study on the Adsorption at Oil-Water Interface and the Emulsion Stabilizing Properties of Soy Protein Isolate
Kim, Young-Sug ; Cho, Hyung-Yong ; Cho, Eun-Kyung ; Lee, Shin-Young ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 18, issue 6, 1986, Pages 468~474
The emulsifying properties of soy protein isolate were measured at various conditions, and the relationships between the emulsifying properties and solubility, viscosity, hydrophobicity, protein adsorption, the tension at water-oil interface were investigated. The emulsifying properties are minimum at the isoelectric point(pI), and the effect of pH parallels its effect on protein solubility. The emulsifying activity is increasing up to
and then is somewhat decreasing above that temperature, while the emulsion stability is continuously decreasing. Except for phosphates, the salts cause the decrease of the emulsifying properties. The hydrophobicity is increasing as the temperature increases and decreasing somewhat as pH gets lower. However, it is increasing substantially at pH below the pI. The maximum protein adsorption at the water-oil interface is 0.78, 0.47, and
at pH 2, 7, and 4, respectively. The tension at water-oil interface is 19.76 dyne/cm in the absence of soy protein, whereas it is decreasing to 11.45-18.08 dyne/cm in the presence of the protein.
Quantitative Determination of 4-methylthio-3-butenyl isothiocyanate in Radish Root by RP-HPLC
Kim, Mee-Ree ; Rhee, Hei-Soo ;
Korean Journal of Food Science and Technology, volume 18, issue 6, 1986, Pages 475~478
RP-HPLC (Reverse phase-high performance liquid chromatography) assay which was introduced to measure quantitatively the amount of 4-methylthio-3-butenyl isothiocyanate in the radish root, proved to be convenient, accurate and reproducible, showing a good linearity between 10 n moles/ml and 120 n moles/ml (r=0.9997). The results of this assay showed that while the isohtiocyanate was hydrolyzed slowly in the basic medium, it decomposed rapidly in the acidic aqueous medium. On the other hand, the isothiocyanate was relatively stable in the organic solvent (65% acetonitrile). Also, it was found that intact root of Korean radish contain 210-420
, based on the measurement with radish homogenate (pH 8.5, 1 min).
Application Performances of the Simplified Solar Collectors and for the Drying of Red Pepper
Choi, Boo-Dol ; Chun, Jae-Kun ;
Korean Journal of Food Science and Technology, volume 18, issue 6, 1986, Pages 479~484
Two different types of solar collector for farm dryer- the flatplate type and the modified tubular type-were constructed and analyzed on their performances. The transparent plastic film, black painted galvanized iron sheet and black vinyl film were used for the cover and absorber of the flat-plate types. The simplified tubular type was constructed with transparent films for the cover and black vinyl films for the absorber Two elliptical iron rings were used to form a tubular shape through which air could pass. No remarkable differences were found in thermal efficiences between the absorbers made with galvanized iron sheet and black vinyl film. The average thermal efficiencies of the solar collectors were 42.8%(max.48.2%, min.38.2%) for flat plate type and 22.971 (max. 25.4%, min. 14.8%)) for tubular one. The empirical equations were proved to be applicable to the prediction of temperature elevation. The tubular solar heat collector was successfully applied to red peppers drying as a practical farm dryer. The drying rate was almost doubled compared to a conventional sun drying.
Studies on the Changes of Lipid Constituents during Gulbi Processing
Park, Young-Hee ; Song, Eun ; Shin, Mal-Shick ; Jhon, Deok-Young ; Hong, Youn-Ho ;
Korean Journal of Food Science and Technology, volume 18, issue 6, 1986, Pages 485~491
Gulbi were made by salting fresh Yellow corvenia (Pseudosciaena manchurica) in three ways; the dry salting method with bay-salt, the dry salting method with purified salt or the abdominal brine injection method with purified salt. Half of the sample was dried by controlling temperature and relative humidity and the other part was dried under the natural condition. The moisture content of the samples were decreased more rapidly by the controlled system than by the natural condition. The lipid content and the iodine values of the muscle and skin of the Gulbi were decreased slowly with laps of drying period. The peroxide values of the sample were increased to its peak after 10 days of drying, and were decreased rapidly thereafter. Both acid values and the thiobarbituric acid values were increased. The deterioration of lipids during Gulbi processing was not notable depending on the salting method, but the natural drying condition affected more severely in their deterioration.
Identification of Growth Stimulatory Compound in the Mixed Culture of Lactobacillus helveticus YM-1 and Streptococcus thermophilus CH-1 in Milk
Yoon, Sung-Sik ; Yu, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 18, issue 6, 1986, Pages 492~496
A compound stimulatory to the growth of S. thermophilus CH-1 was isolated from the cell-free filtrate of L. helveticus YM-1 in milk medium. The stimulant was identified as a peptide with a molecular weight of approximately 5000 and exhibited positive ninhydrin reaction. Some kinds of amino acids confirmed as aspartic acid, alanine, valine, glutamic acid, lysine, proline, leucine were rich in the stimulatory peptide hydrolysate. Among them, glutamic acid was most abundant. Judging from bioautographic results, glutamic acid and phenylalanine were expected to exert an important role for the stimulation.
Temperature Dependence of Leaching Rate of Soluble Solids during Soaking of Soybeans
Lee, Yung-Heon ; Rhee, Chong-Ouk ; Joe, Sang-June ;
Korean Journal of Food Science and Technology, volume 18, issue 6, 1986, Pages 497~502
Soaking of soybeans is usually considered necessary as a part of further processing. However the soaking process causes the loss of soluble solids from soybean. The temperature effect on the leaching rate of soluble solids during soaking of soybeans were determined at temperatures ranging from
. Soaking temperature and time were found to greatly influence the content of soluble solids. Solid leaching rate constant was increased with temperature ranging from 10 - 33 mg/min. Overall mass transfer coefficient of
for Saeal variety was higher as compared with other variety (Kwanggyo, Tanyob), and activation energy was found to be 4026 cal/mole. Z-values to reach different degree of leaching showed the descending tendency with increase of solid leaching.
Sensory Characteristics of Packsulkis (Korean traditional rice cakes) Containing Combined Sweeteners
Lee, Sook-Young ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 18, issue 6, 1986, Pages 503~504
The characteristics of packsulki (Korean traditional rice cake) which was sweetened with sucrose or combined sweeteners (sorbitol plus aspartame or sorbitol plus saccharin) were investigated through sensory evaluation in this study. The sensory attributes of packsulkis containing combined sweeteners were evaluated as being similar to those of packsulki containing sucrose. There were no significant differences among the groups in most of the properties.