Go to the main menu
Skip to content
Go to bottom
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 19, Issue 6 - Dec 1987
Volume 19, Issue 5 - Oct 1987
Volume 19, Issue 4 - Aug 1987
Volume 19, Issue 3 - Jun 1987
Volume 19, Issue 2 - Apr 1987
Volume 19, Issue 1 - Feb 1987
Selecting the target year
Fatty Acid Composition and Content of Omega-3 Polyunsaturated Fatty Acids of Major Fishes Caught in Korean Seas
Ahn, Byung-Hak ; Shin, Hyun-Kyung ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 181~187
The lipids of ten major fishes caught in Korean seas were analyzed for fatty acid composition and for the content of
polyunsaturated fatty acids. The major fatty acids present were hexadecanoic acid
, hexadecenoic acid
, octadecenoic acid
, eicospentaenoic acid
and docosahexenoic acid
polyunsturated fatty acids ranged from 18% to 48% of the total fatty acids depending on the species. The content of eicosapentaenoic acid was relatively high in sardine, gizzard shad and atka fish on the basic of fresh body weight, while that of docosahexaenoic acid was highest in hair tail and followed by atka fish and sardine.
Effect of Temperature and Relative Humidity on the Storage Stability of Boiled- Dried Anchovy
Jo, Kil-Suk ; Kim, Young-Myoung ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 188~194
Changes in some qualities of boiled-dried anchovy during storage at
and room temperature for 12 months were studied. The monolayer moisture contents were 8.12% and 5.88% at
, respectively. Volatile basic nitrogen (VBN) content was found to be higher at
than those values at
and room temperature. Lipid oxidative browing and Hunter color values of L, a and b were remarkably developed with increase of storage temperature. Judging from organoleptic evaluation boiled-dried anchovy could be preserved in acceptable condition for
at room temperature,
and 12 months at 7 below
. During storage at room temperature for 5 months after 7 months storage at
. VBN concept was increased by 1.03 and 1.38. browning rate by 1.03 and 2.15, and a and b values by
times in comparison with the basic room temperature, respectively.
Effect of Packaging Method on the Storage Stability of Boiled-Dried Anchovy
Jo, Kil-Suk ; Kim, Young-Myoung ; Kim, Hyun-Ku ; Kang, Tong-Sam ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 195~199
Changes in quality characteristics of boiled-dried anchovy during storage under different packaging conditions for 6 months were studied. For the packaging trials, kraft paper (KP), kraft paper laminated with 0.03 mm polyethylene film (KP/PE) and 0.1 mm polyethylene film with nitrogen gas substitution (
gas) were employed. In case of KP, the reaction of thiobarbituric acid, browning rate of lipid oxidation and Hunter color values of L, a and b were remarkably higher than those packaged in KP/PE or
gas. Judging from organoleptic evaluation boiled-dried anchovy could be preserved in acceptable condition for 6 months at
in all packaging cases and, at room temperature, 3 months in KP and 4 months in KP/PE or
gas. From the standpoint of quality stability by packaging methods, it was concluded as good in sequence as
, gas, KP/PE and KP. The results suggest that the quality of boiled-dried anchovy be well preserved by packaging with inert gas (
gas) or impermeable material to vapors and oxygens.
Data Acquisition and Control of Food Dehydration Process with Microcomputer System
Choi, Boo-Dol ; Chun, Jae-Kun ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 200~205
A microcomputer-based on-line monitoring and controlling system was built and applied to the dehycration operation. Drying conditions-drying temperatures and air velocities-were successfully controlled by the control deveices incorporated on/off realy and thyristor, and with the high language program. Drying variables-temperature in drier and weight loss of radish slice were accurately measured and acquisited. The computer-based drying system effectively saved the man power required to measure and record data during the drying period and also made possible to conduct the process undisturbed for long period. The drying rate curves of radish at various drying conditions were obtained from automatic data analyzing program. And also the computer programmed control made possible to investigate the effect of air velocity change during the drying period. The dynamic change of air velocity of from one to another level could be performed and affected markedly the drying rate at first stages of drying, but no significant effect were found in falling rate period.
Changes in the Quality Characteristics of Dried Laver (Porphyra yezoensis Ueda) during Storage
Kim, Young-Dong ; Kim, Dong-Soo ; Kim, Young-Myoung ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 206~211
In an attempt to improve the quality stability of dried layer (Porphyra yezoensis Ueda), during longterm storage and distribution, a 6 months storage trial at different temperature and packaging condition was conducted. Dried layer samples were prepared by conventional procedure with different washing condition and
were employed as storage temperature. The moisture sorption isotherm was drawn at
and BET equation was prepared from the moisture sorption isotherm. The monolayer moisture contents of dried layer were 7.4% at
and 6.4% at
, respectively. It was also found that the changes in comprehensive quality of dried layer during storage was much less at low temperature and the degree of washing before drying process as far as its moisture contents are lower than monolayer moisture contents. With regard to the packing methods, vaccum packing was superior to air containing packaging for the maintainance of quality during storage.
Desmutagenicity of Enzymatically Browned Substances Obtained from the Reaction of Prunus salicina (Red) Enzyme and Polyphenols
Ham, Seung-Shi ; Hong, Eun-Hee ; Omura, Hirohisa ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 212~219
The rec-assay on Bacillus subtilis strains H17
, the Ames test with modification of preincubation on Salmonella typhimurium TA98 and TA100 and DNA-breaking test on double strand calfthymus DNA were carried out using enzymatically browned substances obtained from the reaction of Prunus salicina (Red) enzyme and polyphenols. The spore rec-assay of enzymatic browning reaction products of pyrogallol, hydroxyhydroquinone. 3,4-dihydrohyoluene and chlorogenic acid showed non-mutagenic activity The spore rec-assay showed a little influence of
on the action of four kinds of enzymatic browning reaction products. The enzymatic browning reaction products of polyphenols did not show DNAbreaking activity.
of various metal ions influenced on DNA-breaking of enzymatic browning reaction products of pyrogallol. However, enzymatic browning reaction products of chlorogenic acid inhibited on DNA-breaking activity. Four kinds of enzymatic browning reaction products showed non-mutagenic activity on Salmonella typhimurium TA98 and TA100 with S-9 mix. In the mutagenicity on Salmonella typhimurium TA98 and TA100 with S-9 mix in the presence of benzo
pyrene which is the carcinogenic substances, four kinds of enzymatic browning reaction products showed desmutagenic activity.
Factors Affecting Foam Separation of Proteins
Lee, Boo-Young ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 220~224
The concentration ranges forming surface excess of bovine serum albumin(BSA) and ovalbumin solutions were determined, and the factors affecting the foam separation of BSA were investigated. The surface tension of BSA solution decreased from 72 to 61 dynelcm, when the concentration changed from
, and the critical micelle concentration was appeared to be at 0.03% of BSA. At the isoelectric point (pH 4.9) of BSA, the foamate volume was maximum, but enrichment ratio was minimum, resulting in the maximum recovery rate. When the pH deviated from the isoelectric point, the foamate volume decreased and the enrichment ratio increased. The enrichment ratio increased, while the foamate volume decreased drastically as the temperature was elevated above
, resulting in the decrease in recovery rate. As the gas flow rate increased, the enrichment ratio decreased and the foamate volume increased. When
was added, the enrichment ratio decreased, but the maximum foamate was obtained at ionic strength 7. The concentration to form the surface excess of ovlbumin, which has lower surface hydrophobicity than BSA, was 200 times higher than that of BSA. This fact indicates the possibility of selective foam separation by hydrophobicity difference of proteins.
Foam Separation of Bovine Serum Protein Fractions
Lee, Boo-Yong ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 225~230
The foam separation of bovine serum proteins was investigated and the protein fractionation by foam separation was analyzed by PAG electrophoresis. The protein concentration for the surface excess formation of bovine serum was in the range of
. At pH 5, the foamate volume was maximum, but the enrichment ratio minimum. As the temperature was elevated, the foamate volume decreased and the enrichment ratio increase. As the gas flow rate increased from 25 to 100 ml/min, the foamate volume decreased and the enrichment ratio increased. The enrichment ration became maximum when the added ionic strength of serum solution was in the range of 1-3 by the addition of different types of salts, and this was related to the reduction of surface tension of the solution. In general, BSA,
, which have relatively small molecular weight and high hydrophobicity, moved easily to the foam, and the separation of protein fractions in the serum varied with the changes in pH, temperature, gas flow rate and ionic strength of the solution.
Kinetic Study for Hygroscopic Behavior of Freeze Dried Soy Paste Powder
Hwang, Eung-Soo ; Lee, Chul-Won ; Yu, Ju-Hyun ; Lee, Shin-Young ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 231~238
Two kinds of soy pastes with different colors (reddish brown and yellowish white) were dehydrated by freeze drying in powder form. Hygroscopic behaviors of powdered soy pastes were investigated under the conditions of various water acitivities (0.11-0.88) and three different temperatures (25,40 and
), and presented a kinetic and thermodynamic interpretatons in the view point of qualities and storage stability. Moisture absorption isotherms of powdered soy pastes were of type II according with BET classification and can be described by the Henderson's empirical equation. The safe storage moisture levels calculated by the Laurie's equation were ranging from 5.5 to 3.98% dry basis with oaring temperatures. The moisture absorption process for powdered soy paste followed the Ist order kinetic in the difference of equilibrium moisture content and arbitrary moisture content and the initial step was characterized by very fast absorption of moisture. The change of, dispersion capacity and color difference for powdered soy paste were extremely dependent upon water activity under the storage and the maximum stability was found at safe storage moisture levels. Also, the variation of thermodynamic parameters with moisture content was significant at safe storage moisture content levels and suggested d the considerable correspondence to storage stability of powdered soy paste.
Effect of Phosphate on Rheological Properties of Rice Starch Suspension
Kim, Il-Hwang ; Kim, Sung-Kon ; Lee, Shin-Young ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 239~244
Rheological properties of 5% starch suspension were investigated using a capillarity tube viscometer. Nonglutinous and glutinous rice starch suspensions at
, respectively, had no yield stress and showed dilatant flow behavior in the absence or presence of phosphate. However, flow behavior of nonglutinuous starches at
and glutinous starch at
was pseudopalastic. Flow activation energies for rice starch suspensions were 0.88-1.45 kcal/mole at
and about 45-73 kcal/mole
. Flow activation energy in the presence of phosphate was 90-182 kcal/mole at
. Akibare starch had the highest activation energy, and glutinous starch the lowest.
Physicochemical Properties of Domestic Millet Starches
Kim, Nam-Soo ; Seog, Ho-Moon ; Nam, Young-Jung ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 245~249
Physicochemical properties of domestic millet starches were determined. Amylose contents of nonwaxy and waxy millet starches were 28.0 and 8.0%, respectively. The water binding capacity of nonwaxy millet starch was slightly higher than that of waxy millet starch. There was no recognizable difference on granule size between nonwaxy and waxy millet starch. Abrupt increases in swelling power over
of gelatinization temperature were characteristic features of millet starches. The initiation of increase in light penetration was started slightly earlier in case of waxy millet starch. Maximum viscosities of
nonwaxy and waxy millet starch were 300-460 and 800-1080 B.U., respectively. The conspicuous break-down was noticed in waxy millet starch.
Study on the Resazurin test as a Rapid Method for the Estimation of Maturity of Kimchi
Woo, Soon-Ja ; Lee, Hye-June ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 250~256
An attempt was made to establish a simple and rapid method for the evaluation of Kimchi quality. Four kinds of Kimchi included one home made traditional Kimchi were stored at
and biochemical changes, including pH, total acidity, volatile acidity, volatile basic nitrogen, vitamin C, NaCl, glucose, nitrite and resazurin value were determined and tested for the relationship with sensory evaluation. The change in pH, total acidity and resazurin value were highly correlated with the sensory maturity of Kimchi-Resazurin value was strongly influenced by the sample dilution and fermentation temperatures. It was concluded that resazurin test with sample solution of
could be used as a rapid method for the estimation of the maturity of Kimchi.
Effect of the Addition of Non-meat Proteins on the Quality of the Restructured Pork Product
Lee, Moo-Ha ; Chung, Myung-Sub ; Jin, Sang-Keum ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 257~262
The effects of the substitution of non-meat proteins (Isolated Soy protein, Vital Wheat Gluten, Sodium Caseinate) for pork were evaluated at 0, 10, 20 and 30% levels of pork weight in the restructured product. The increase of the substitution level led to a significant increase in pH but a decrease in cooking loss, whereas it brought only a slight negative effect on color of products. TBA values for all treatments containing non-meat proteins were lower than or similar to the value for control Also, increased levels of non-meat proteins improved or did not affect functional properties of products. Alt three non-meat proteins appeared to be acceptable in terms of physico-chemical and sensory properties up to 20% of the replacement with pork in the restructured product.
Lactic Acid Fermentation of Soymilk by Mixed Cultures of Lactobacillus bulgaricus and Kluyveromyces fragilis
Yu, Ju-Hyun ; Lew, In-Deok ; Park, Chung-Kil ; Kong, In-Soo ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 263~272
Lactobacillus bulgaricus (KFCC 35463) and Kluyveromyres fragilis (KFCC 35458) were inoculated together in soymilk, and then growth characteristics, acid production and the conditions suitable for acid production were investigated. L. bulgaricus produced more acid and the rate of acid production was more rapid when this organism was incubated with K. fragilis in soymilk than when it was incubated singly. Studying the conditions suitable for acid production in soymilk, optimum acid production by the mixed cultures of L. bulgaricus and K. fragilis was achieved with a temperature of
, a 1:2 (O.D.660) ratio of L. bulgaricus to K. fragilis at inoculum, a 1.0% level of sucrose fortification or a 1.5% level of skim milk powder fortification and a culture time of 24hr. Under these conditions the amount of acid produced by the single culture of L. bulgaricus and the mixed cultures of L. bulgaricus and K. fragilis were 0.14% and 0.41%, respectively, in soymilk, 0.13% and 0.70%, respectively, in soymilk fortified with 1.0% level of sucrose. These indicate that the amount of acid produced by mixed cultures is about 2.9-fold greater in soymilk and about 5.4-fold greater in soymilk fortified with 1.0% level of sucrose than that produced by the single culture of L. bulgaricus. The amount of acid produced in soymilk fortified with 1.5% level of skim milk powder was 0.84% level for both of the single culture of L. bulgaricus and the mixed cultures of L. bulgaricus and K. fragilis after 24hr incubation. However, the amount of acid produced by the mixed culture with K. fragilis was greater than that produced by the single culture of L. bulgaricus onlv in soymilk fortified with lower levels of skim milk powder than 1.5%.
Effect of Chemical Fumigant and
on the Physicochemical Properties of Dried Oak Mushrooms
Kwon, Joong-Ho ; Byun, Myung-Woo ; Cho, Han-Ok ; Kim, Young-Jae ; Kim, Jong-Goon ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 273~278
The physicochemical properties of dried oak mushrooms were investigated to determine the comparative effects of ethylene oxide (E.O) fumigation and gamma irradiation with doses at 1 and 5 kGy. The total amino acid content was relatively stable in irradiated groups in comparison with the control. Treatments with gamma irradiation did not effect the content of reducing sugar but caused en increase in free sugars, such as mannitol, arabitol and trehalose. There were no significant differences in concentrations of minerals. The amount of water and fat soluble pigments and the rancidity of the samples stored at
increased with increasing the storage time and the relative humidity, and the tendency to change was more apparent in E.O. fumigated sample than gamma irradiated one.
Volatile Flavor Components of Artemisia selengensis and Cryptotaenia japonica
Lee, Mie-Soon ;
Korean Journal of Food Science and Technology, volume 19, issue 3, 1987, Pages 279~284
Volatile components of Artemisia selengensis and Cryptotaenia japonica. Korean wild vegetables, were collected by steam distillation. Samples were examined by gas chromatography (GC) and combinded gas chromatography-mass spectrometry (GC-MS). Seven components of
, myrcene limonene, r-terpinene, and caryophyllene, and two components of
were confirmed respectively in Artemisia selengensis and Cryptotaenia japonica. The remaining components are presumed to be elemene, caryophyllene, and humulene in the latter.