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 20, Issue 6 - Dec 1988
Volume 20, Issue 5 - Oct 1988
Volume 20, Issue 4 - Aug 1988
Volume 20, Issue 3 - Jun 1988
Volume 20, Issue 2 - Apr 1988
Volume 20, Issue 1 - Feb 1988
Selecting the target year
Effect of Sizes of Boiled-Dired Anchovies on the Storage Stability
Jo, Kil-Suk ; Kim, Hyun-Ku ; Kim, Young-Myoung ; Kang, Tong-Sam ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 1~5
Changes in the quality characteristics of three sizes of boiled-dried anchovies packaged in kraft paper laminated with 0.03 mm PE film during storage for six months at
were studied. In case of Dae-myul (78-80mm), the reaction of thiobarbituric acid, browning rate of lipid oxidation and Hunter-Scale color values. L, a, and b, were higher than those in Joong-myul (45-49 mm) or So-myul (30-34 mm). Organoleptic evaluation suggests that boiled-dried anchovy be good in sequence as So-myul, Joong-myul and Dae-myul. Shelf life of Dae-myul was half times lower than that of Joong-myul or So-myul. Regression equation for the sensory score prediction with lipid oxidative browning was determined.
Effect of Packaging Method on the Storage Stability of Filleted Mackerel Products
Jo, Kil-Suk ; Kim, Hyun-Ku ; Kang, Tong-Sam ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 6~12
To improve the individual packaging method and extend the shelf life of mackerel (Scomber japonicus), salted and unsalted mackerel fillets were packaged in laminated plastic film bag (Nylon/PE:
cm) filled with
gas, in vacuum, and stored at O and/or
. The other samples were packaged in plastic foam trays, overwrapped with oxygen permeable film (control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA), histamine (HM) and viable cell counts (VCC) were progressed with the increasing of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-9 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of mackerel fillets and its upper limiting content was 25 mg%. Regression equation for shelf life prediction of mackerel fillets with sensory evaluation and VBN component was determined.
Retrogradation of Dilute Starch Dispersion
Kim, Nam-Soo ; Nam, Young-Jung ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 13~18
Retrogradation characteristics of 1% dilute rice starch dispersion were analyzed. The retrogradation was increased with prolonged storage, however, the trend in increase was more conspicuous during the initial phase of retrogradation period. The Avrami exponent, rate constant, and time constant of 1% dilute Chuchong starch dispersion were 0.96, 0.21
, and 4.77 days, respectively As the Avrami exponent approaches unity (n=1), it is confirmed that the dilute rice starch dispersion retrogrades following the formation of a rod-like growth of crystals from instantaneous nuclei. When the retrogradation process of dilute rice starch dispersion was traced, the three-dimensional structure of crystals which had different contour from native stach was formed.
Decrease of Fluoride Content of Antarctic Krill
Park, Hyun-Jin ; Ham, Kyung-Sik ; Kim, Dong-Man ; Kim, Kil-Hwan ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 19~22
For decreasing the level of fluoride content in Antarctic krill, the changes of the content in solubel protein from the krill muscle depended on pH, ion species and ionic strength of the extracting solutions were investigated. The content of total fluoride of boiled muscle was higher than that of raw material, and the portions of fluoride with ionic form to the total content were 70% and 49%, respectively. In the effect of pH, fluoride contents of soluble protein from raw and boiled muscle showed the lowest values near 10. The effective ionic strength for decrease of fluoride content was 0.05M as NaCl at pH 11, and the content in the protein from raw material in this conditions was about 8 ppm.
Combination Effects of Potassium Sorbate and Sodium Benzoate with Sodium Chloride on the Growth of Bacillus subtilis
Yang, Yeo-Young ; Youn, Jung-Hae ; Cho, Nam-Sook ; Choi, Eon-Ho ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 23~27
In order to investigate the combined effect of potassium sorbate and sodium benzoate and the synergistic effect of sodium chloride on bacterial cell growth inhibition, Bacillus subtilis was cultured with or without shaking in tryptone-glucose-yeast extract broth containing 0.1% potassium sorbate and/or 0.03% sodium benzoat, which are equivalent to half of the maximum permissible levels, respectively. The combined treatment of the two preservatives did not show any synergistic effect of tne growth inhibition of B. subtilis. Addition of 2% sodium chloride, however, showed remarkable synergistic effect on the growth inhibition of the bacterium by potassium sorbate.
Growth and Lipid Accumulation of Rhodotorula marina IFO 0879 by Fermentation of Lactose
Kim, Yong-Suk ; Yu, Tae-Jong ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 28~33
The optimum conditions for growth and lipid production of Rhodotorula marina IFO 0879 were investigated. The optimum temperature and pH of cultivation was
and pH 6.0-7.0, respectively. During shaking of the culture for 8 days at
, the maximum cell biomass of Rh. marina was 9.82g per liter of the medium, and the lipid content obtained was 35.4(w/w) of the dry cell biomass. Lactose and glucose were the most effective carbon sources for the lipid production. Ammonium sulfate was found to be the most effective nitrogen in culture medium the growth of the yeast was retarded, whereas its growth was favored at high concentrations with decreased lipid yield. When lacose was added during fermentation, in the initial stage cell biomass and lipid production were lower than those of the control, but in the later stage the trend were reversed. The major fatty acids of yeast lipid were palmitic acid(20.3%), oleic acid(46.6%) and linoleic acid(16.2%)
Electrophoretic Pattern of Specific Proteins in Meat Products
Lee, Joung-Hi ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 34~39
The possibility of using sodium dodecylsulfate-polyacrylamide gel electrophoresis was studied to detect specific proteins and their content in meat products such as beef, pork, fish, soybean, fish paste, ham and fish sausage. Many complicated bands were observed in the total protein fractions of the tested samples. The number of protein bands in the low salt-soluble protein fractions was considerably lesser and showed more specific bands in comparison with total protein fractions. Actone-insoluble fractions of non-meat proteins showed different patterns from meat proteins. A heating procedure seemed to be a cause for the diminished number and quantity of resolved protein bands in sausages. The results suggest that the discgel electrophoresis can be used to detect specific proteins and their content in protein foods, if a selective extraction method is emplyed.
Effect of Na-Acetate, Na-Malate and K-Sorbate on the pH, Acidity and Sourness during Kimchi Fermentation
Park, Kyoung-Ja ; Woo, Soon-Ja ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 40~44
This paper was carried out to investigate the relation of pH, aciidity and sourness during Kimchi fermentation and preservatives on Kimchi fermentation. Na-acetate, Na-malate, K-sorbate and K-sorbate+acetic acid were added to Kimchi samples. These Kimchi samples were fomented for 7 days at
. In the experiment about the sourness and buffer action by organic salts which showed that the intensity of sourness was differented by the difference of pH in the same acidity. Na-acetate (0.3%) and Na-malate (0.3%) acted as good buffer, whereas K-sorbate (0.1%) and K-sorbate (0.1%)+acetic acid (0.05%) acted as lactobacilli growth enhancer in the fermentation.
Effect of Packaging Method on the Storage Stability of Hair Tail Products
Jo, Kil-Suk ; Kim, Hyun-Ku ; Kang, Tong-Sam ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 45~51
To improve the individual packaging method and extend the shelf life of hair tail(Trichiurus japonicus), salted an unsalted hair tail chunk (cut in 8-10cm) were packaged in laminated plastic film bag(Nylon/PE:
) filled with with free-
absorber, in vacuum, and stored at 0 and/or
. The other samples were packaged in plastic foam trays, overwraped with oxygen permeable film(control), and stored at same temperature. Volatile basic nitrogen (VBN), trimethylamine (TMA) and viable cell counts (VCC) were progressed with increase of storage time, but thiobarbituric acid (TBA) values decreased gradually after reaching at a maximum peak in 5-15 days. Judging from 4 chemical components, VBN was the most available component in quality judgement of hair tail chunk and its upper limiting content was 29 mg%. Regression equation for shelf life prediction of hair tail chunk with sensory evalution and VBN component was determined.
The Effect of Ganoderma lucidum Water Soluble Extract on Higher Alcohol Production of Saccharomyces cerevisiae
Joo, Hyun-Kyu ; Lee, Joong-Keun ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 52~58
This study has investigated the effect of Ganoderma lucidum water soluble extract on higher alcohol production of Saccharomyces cerevisiae. S. cerevisiae was inoculated in malt wort media which were added 0, 0.01, 0.1, 0.5 or 1.0% extracts of G. lucidum and fermented at
for 120 hours respectively. Some results about cell growth, changes of pH and sugarity and alcohol composition during fermentation are as follows; The cell growth of S. cerevisiae was remarkablely increased as G. lucidum extract was added into each step. It was increased to 1.2, 1.5, 1.9 times on added group of 0.1%, 0.5%, 1.0% G. lucidum extract than control group after the fermentation of 120 hours. Content of sugar was systematically low on step of addition of G. lucidum extract after the fermentation of 120 hours but pH was systematically high. The more the quantity of G. lucidum extract was added, the more total alcohol quantity were produced during fermentation. Especially higher alcohol content was more increased about 1.8 times on 1.0% group (219.9 ppm w/v) than on control group (117.26 ppm w/v) after the fermentation of 120 hours.
Relationship of Properties of Rice and Texture of Japonica and J/Indica Cooked Rice
Hong, Young-Hee ; Ahn, Hong-Suck ; Lee, Seung-Kyo ; Jun, Seung-Kyu ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 59~62
The correlations of rice properties and the texture characteristics of hot(
) and cold(
) cooked rice were investigated with Japonica and J/Indica rice each of 6 varieties. No significant differences in textural properties between Japonica and J/Indica cooked rices were observed. The hardness of cold cooked rice was positively correlated with setback(r=0.613) of rice flour but not correlated with amylose content and the other chemical properties of starch or rice flour.
Changes of Flavor Components and Lipid Contents in Tomato Fruits during Storage : Changes of Lipid Condents and Its Correlation with Flavor Components
Sohn, Tae-Hwa ; Cheon, Seong-Ho ; Choi, Sang-Won ; Moon, Kwang-Deog ; Chung, Shin-Kyo ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 63~71
Total lipid contents of tomato fruits were 97.6mg% and composed of neutral lipid(45.1mg%), phospholipid(31.2mg%) and glycolipid(12.4mg%). The contents of neutral lipid were slowly increased from the period of climacteric rise, but those of glycolipid and phospholipid were slowly decreased at the end of storage period. Major fatty acids in all lipids were identified to be palmitic, stearic, linoleic and oleic acids. The contents of linoleic acid in all lipids at
and those in neutrallipid at
were decreased, while those in phospholipid were slightly increased during storage. The contents of palmitic acid in neutral lipid were decreased, whereas those in glycolipid and phospholipid have a tendency to increase during storage. As for normal atmospheric pressure-normal temperature(NAP-N) condition, volatiles from homogenated tomato fruits were positively correlated with palmitic acid of neutral lipid, whereas negatively correlated with linoleic acid. As for subatmospheric pressure-low temperature(SAP-L) condition, the relationship between volatiles and fatty acids of neutral lipid was similar to NAP-N condition. Volatiles were positively correlated with linoleic acid of glycolipid and stearic acid of phosholipid, whereas negatively correlated with oleic acid of glycolipid and palmitic acid of phospholipid, respectively.
Microstructural Properties of Tropical Legume Seeds
Kim, Jeong-Kyo ; Saio, Kyoko ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 72~78
Microstructures of 18 kinds of legume seeds (15 varieties including 3 strains) which were cultivated in tropical areas, were observed under a light microscope. Majority of legume seeds were composed of starchy cotyledonary cells in which large amounts of single starch granules were contained, while a few had cotyledonary cells filled with a number of protain bodies. Starch granules were different in size and shape depending on varieties. Some contained lipid bodies distributed in cytoplasmic network, and were distinctive in thick cell walls. Microstructure of soybean was also observed for the comparison of the structures.
Porduction and Enzymatic Characteristics of
from Aspergillus niger
Chun, Hyang-Sook ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 79~84
-Galactosidase from Aspergillus niger as a possible enzyme for removal of flatulence factors in soybean foods was produced the highest in 120 hours in either Czapeck-Dox liquid medium or wheat bran solid medium. The most efficient carbon and nitrogen sources in Czapeck-Dox medium were raffinose and sodium nitrate, respectively, whereas the addition of the sources showed negative effects in wheat bran. pH optima for enzyme activity and stability were 4.0-5.0 and 3.5-6.5, respectively, and optimum temperature for stability was
. Upon reaction on p-nitrophenyl-
-D-galactoside, Michaelis constant was 0.42 mM and maximum velocity was 152
substrate/minute/kg solid medium. Mercuric chloride acted as a strong noncompetitive inhibitor and p-chloromercuribenzoate, even in low concentration, acted as a competitive inhibitor. Crude
-galactosidase hydrolyzed raffinose and stachyose completely, giving spots of monosaccharides only on thin-layer chromatogram.
The Characteristics of Growth of Brochothrix thermosphacta on Packaged Beef
Shin, Heuyn-Kil ; Kim, Haeng-Ha ; Chin, Koo-Bok ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 85~89
This work was carried out to get the basic data about packaged meat by investigating the characteristics of growth of B. thermosphacta. For this purpose. B. thermosphacta and Lactic acid bacteria were isolated from the vacuum-packaged beef and the effect of various conditions such as pH of beef, packaging method, and Lactobacilli on the growth of B. thermosphacta was investigated. In aerobic packaged beef, the pH did not affected the growth of the B. thermosphacta, while it did affected critically in vacuum packaged beef. The lowest pH for the growth of B. thermosphacta in aerobic-packaged beef was 5.3-5.4 and 5.4-5.5 in vacuum-packaged beef. The growth of B. thermosphacta was completely stopped when the beef with pH 5.7-6.0 was packaged in 100%
, but it was not affected significantly when the beef was packaged in a mixture of
(80% ). The inhibitory effect of lactic acid bacteria on the growth of B. thermosphacta was observed faintly in aerobic-packaged beef, but in vacuum-packaged beef, the lower the pH , the more significant its inhibitory effect. The growth of B. thermosphacta was almost stopped in a beef with pH 5.5-5.6.
Differentitation of Yeast Species by Techniques of Electrophoresis and Immunodiffusion
Kim, Young-Nam ; Cho, Hye-Young ; Kim, Joung-Han ; Yoon, Suk-Kwon ; Byun, Si-Myung ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 90~94
Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and immunodiffusion method were used for the species differentiation of yeasts, Saccharomyces cerevisiae, Candida utils, Candida tropicalis, and Kleuyveromyces fragilis. Comparing the electrophoretic patterns of soluble and membrane proteins, Saccharomyces cereνisiae was similar to Candida utilis but was different from Candida tropicalis and Kleuyveromyces fragilis. In immunochemical properties of soluble proteins, Saccharomyces cerevisiae was almost identical with Candido utilis. However, Saccharomyces cerevisiae or Candida utilis was quite different from Candida tropicalis and Kleuyveromyces fragilis in their immunoreactivities. In immunochemical properties of membrane proteins, almost the same results were obtained irrespective of four yeast species. By using SDS-PAGE and immunodiffusion methods, Saccharomyces cerevisiae and Candida utilis were difficult to differentiate but both species were easily differentiated from Candida tropicalis and Kleuyveromyces fragilis.
Changes in Texture and Cell Wall Polysaccharides of Persimmon by Temperature Changes
Kim, Soon-Dong ; Park, Byoung-Yoon ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 95~99
The changes of texture, composition of cell wall polysaccharides, polygalacturonase (PG) activity and soaking effect during preserving of persimmon at various tempoeratures were estimated for the purpose of investigating the softening characteristics of persimmon fruit. The softening of persimmon was most promoted at
, where in the higher temperature, at
it was inhibited. During softening adhesiveness increased, cohesiveness and gumminess decreased. This phenomenon was obvious at
. By soaking in water at
for 30 minutes PG activity and softening was inhibited. Ionically associated pectin (IAP) and covalently bounded pectin (CBP) fractionated from crude cell wall of fresh persimmon were respectively degraded about 60% by PG curde enzyme of softened persimmon. And the degraded ratio of polysaccharides composed of pentose and hexose was very similar to that of polyuronide.
Composition of Organic Acid and Fatty Acid in Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus
Hong, Jai-Sik ; Kim, Young-Hoi ; Lee, Keug-Ro ; Kim, Myung-Kon ; Cho, Chung-Ik ; Park, Keon-Ho ; Choi, Yoon-Hee ; Lee, Jong-Bae ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 100~105
Composition of organic acids and fatty acids in three edible mushrooms, Pleurotus ostreatus, Lentinus edodes and Agaricus bisporus were analyzed by gas-liquid chromatography and compositional differences of these components depending on species, sizes and portions (pileus and stipe) were investigated. Lactic, oxalic. fumaric. citric and pyroglutamic acid were identified in each of the three mushrooms and the major organic acids were malic, citric and pyroglutamic acid, respectively. The total organic acid contents were in the range of 2.4-4.0% in Pleurotus ostreatus, 1.7-3.6% in Lentinus edodes and 1.9-3.1% in Agaricus bisporus. Especially oxalic and pyroglutamic acid in Pleurotus ostreatus, malic and citric acid in Lentinus edodes and fumaric acid in Agaricus bisporus were higher in pileus than stipe. The total organic acid contents decreased as the size of pileus developed and especially the decrease of citric acid were marked. On the other hand, the major fatty acids in three mushrooms were linoleic, palmitic and oleic acid. But fatty arid compositions were not significantly different depending on species, sizes and portions.
Effects of Oxidant, Reductant Treatment and Its Phosphorylation on Qualities and Functional Properties of Defatted Rice Bran Protein Isolates
Park, Wan-Kyu ; Kim, Seung-Yeol ; Lee, Ka-Sun ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 106~111
Comparative effects of oxidant, reductant treatment and its phosphorylation on qualities and functional properties of defatted rice bran protein isolates were investigated. Effects of oxidant and reductant treatment were that essential amino acid content of protein isolates was high and its color, pepsin digestibility were good. The phosphorylated defatted rice bran protein isolated was taken by incubating sodium trimeta phosphate in aqueous solution at pH 10.5 and
for 3 hours and its protein score was 55. Functional properties such as solubility, whipping activity and foam stability were much improved. But color, pepsin digestibility, bulk density and fat absorption were not affected by phosphorylation.
Effects of Gamma Irradiation on the Decontamination of Animal Feeds : Sterilization of Protein Sources
Byun, Myung-Woo ; Kwon, Joong-Ho ; Cha, Bo-Sook ; Cho, Han-Ok ; Kim, Young-Bae ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 112~118
The effect of gamma irradiation of microbiological and physicochemical properties of raw ingredients (thirteen kinds of protein sources) for the mixed feed were investigated. The total aerobic bacteria counts in the samples was ranged from
cells/g. After 5 to 7 kGy irradiation, the total count was reduced by 3 to 4 log cycles. Coliforms were detected in seven samples and the range was from
cells/g. Enteric pathogens were found only in fish meal and poultry byproduct as
cells/g. They were sensitive to radiation and completely sterilized by 3 to 5 kGy irradiation. Total fungi count was ranged from
cells/g in all samples. They were osmophiles such as Aspergillus, Penicillium, Cladosporium, Aureobasidium and Rhizopus and were destroyed by 3 to 7 kGy irradiation. Five species of potential mycotoxin producers including Aspergillus flavus were also identified. Physicochemical properties, such as total amino acid content, TBA value, POV and color difference showed that irradiation with optimum does was less detrimental than autoclaving.
Desmutagenic Action of Sugar Degradation Products
Kim, Seon-Bong ; Kim, In-Soo ; Yeum, Dong-Min ; Park, Yeung-Ho ;
Korean Journal of Food Science and Technology, volume 20, issue 1, 1988, Pages 119~124
The desmutagenic effects of
-hydroxycarbonyl compounds, such as glyceraldehyde, glycolaldehyde, dihydroxyacetone, furfural, 5-hydroxymethylfurfural, maltol, acetol and acetoin and
-dicarbonyls, such as diacetyl, glyoxal, methyl glyoxal and 2, 3-pentanedione were investigated against the mutagenic heterocyclic amines, such as Trp-P-1, Trp-P-2, Glu-P-1, Glu-P-2 and IQ. Most of the carbonyl compounds suppressed the mutagenicity of heterocyclic amines for S. typhimurium TA98,
-dicarbonyl compounds showing a higher desmutagenic effect than
-hydroxycarbonyl compounds. Among the
-hydroxycarbonyl compounds, glyceraldehyde, glycolaldehyde and dihy-droxyacetone showed more effective desmutagenicity, and diacetyl among the
-dicabonyl compounds had the highest desmutagenic effect. These carbonyl compounds alone also showed mutagenicity to S. typhimurium TA100 without S-9 mix. The reaction of carbonyl compounds with mutagenic heterocyclic amines also eliminated the mutagenicity of the former for S. typhimurium TA100.