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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 21, Issue 6 - Dec 1989
Volume 21, Issue 5 - Oct 1989
Volume 21, Issue 4 - Aug 1989
Volume 21, Issue 3 - Jun 1989
Volume 21, Issue 2 - Apr 1989
Volume 21, Issue 1 - Feb 1989
Selecting the target year
Effect of Packaging Materials and Methods on the Storage Quality of Dried Persimmon
Park, Hyung-Woo ; Koh, Ha-Young ; Park, Moo-Hyun ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 321~325
Storage quality dried persimmons was evaluated by 5 scale scoring hedonic sensory analysis in various packaging methods and materials. Dried persimmons were deteriorated within 1 months of storage in polyethyene(PE, 0.08mm) and 1.5-2.5 months in nylon(PA/PE, 0.1mm) packages at room temperature, But those were kept good quality for 5 months of storage in PA/PE package and for 8 months in
gas filled polyester/aluminum/casteded polypropylene(PET/Al./CPP, 0.1mm) package at
. Dried persimmon had the best quality in water content of 37% and at humidity 75% and its shelf-life was noticialy prolonged by low temperature.
The Effects of Low Temperature Heating and Mustard Oil on the Kimchi Fermentation
Hong, Wan-Soo ; Yoon, Sun ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 331~337
In order to investigate the method for extension of shelf-life of Kimchi, the effect of low temperature heating and addition of mustard oil on pH and total acidity of Kimchi during storage at
were studied. Mustard oil was found to have the antimicrobial effect on the major lactic acid bacteria of Kimchi such as Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides and Pediococcus cerevisiae, Addition of 200p.p.m. mustard oil, 0.1% mustard powder and 0.01%
to Kimchi effectively reduced the fermentation rate of Kimchi. Low temperature heating of salted cabbage and addition of 200p·p.m. mustard oil and 0.01%
to seasonings extented the time reaching optimum ripening of Kimchi about 2.5 times longer than control. Combination of low temperature heating, addition of mustard oil and
to seasonings and post low temperature heating delayed fermentation time Kimchi about 5 times longer than control after 15 days storage at
Gelling Characteristics of 7S and 11S Soybean Proteins and its Relation to the Texture of Soybean Curds and Cheeses
Lee, Kyong-Won ; Park, Eun-Soon ; Yoon, Sun ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 338~344
This study was conducted to investigate the mechanism involved with gelation of soybean proteins, 7S and 11S. For the preparations of soybean gels, calsium coagulation and isoelectric point precipitation through the lactic acid fermentation were employed. The textural properties and microstructure of soybean curds were examined by Instron Universal Testing Machine and Scanning Electron Microscope(SEM), respectively. Soybean cheeses were also prepared from soyprotein curds. The characteristics of prepared soybean cheeses were studied by Instron and Sensory evaluation. Microstructure of soybean curds demonstrated by SEM differed markely, postulating that molecular interaction occured in the curds varied with type of protein and coagulative conditions. Textural parameter measured by Instron demonstrated that the curds and the cheeses made through lactic acid fermentation showed higher values in hardness, gumminess and chewiness than those coagulated with
11S PRF could give the curds with higher values in hardness, cohesiveness, springiness, gumminess and chewiness than SPI and 7S PRF Sensory evaluation results showed that soybean cheese made from 11S PRF scored higher values in taste, chewiness, and hardness. However, panels preferred soybean cheese prepared from SPI in color, chewiness and brittleness.
The Effect of Ginseng Saprophagous Fungi on Change of Crude Saponin Components
Jung, Dong-Kon ; Park, Kil-Dong ; Ha, Seung-Soo ; Joo, Hyun-Kyu ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 345~350
Saprophagous fungi which were isolated from ginseng products were investigated the change of mycellial weight, saponin pattern and saponin contents according to culture periods at different of saponin concentration. Aspergillus sp. showed the greatest mycellial weight in 9 days at 0.3% saponin concentration as well as Penicillium specise A and B. Mycellial weight of all Saprophagous fungi was decresed than control group at 1.0% concentration of crude saponin. Saponin pattern were changed in 6th days of culture by Aspergillus sp. at 0.3% and deteriorated diol ginsenoside respectively. The amount of diol saponins was decreased all the duration of culture by Aspergillus sp. and Penicillium sp. B. whereas Pencillium sp. A was not any change. The amont of saponin in the fresh ginseng and white ginseng medium was decreased gradually according to culture periods by the saprophagous fungi.
The Amino-Carbonyl Reaction in the Fructose-Glycine Mixture System
Lee, Jin-Ho ; Han, Kang-Wan ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 351~359
This study was conducted to observe the physico-chemical exchange and effect of amino-carbonyl reaction between fructose and glycine . When various buffer solutions were added to equimolar mixture of fructose and glycine at pH 6.0 and
, the browning effect was markedly observed by Mcllvaine buffer. Among the combinations of temperature and reaction time, the deep browning effect was obtained above
, 3hr A marked browning effect obtained above pH 7.0 but little observed below pH 7.0. The browning effect was markedly increased at high fructose concentration. It required 4.0hrs and 32.9hrs to decrease 50% of initial concentration of fructose and glycine at
and pH 7 but 0.9hrs and 3.8hrs at
, pH 7.0, respectively. The rate constant of fructose and glycine at
, respectively. The formation of HMF was likely to follow the first order kinetics. The addition of 0.1M sodium sulfite, 0.1M sodium bisulfite and 0.1M calcium chloride to equimolar mixture (0.05M) surpressed the reaction up to 76.8%, 76.8% and 96.4%, respectively.
Temperature Dependence of Initial Adsorption Rate of Soybean
Kim, Jong-Goon ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 360~363
The initial moisture adsorption of soybeans was examined under the conditions : RH, 57-86% ; temperature,
, and storage time, 100 hours. The changes in moisture content as a function of time held a relation: log dw/dt=b log t + log a, where w is the moisture content (%, db), t is time (hour) and a and b are the parameters which were calculated from the experimental data. The calculated moisture content from the equation agreed well with the measured moisture content. The activation energy of initial adsorption rate was about 15500cal/g-mole in all soybeans. The initial adsorption rate at temperature
could be estimated from a following equation : log(log dw/dt)=-15500/2.303RT.
The Effect of Cryoprotectants on the Quality Changes of Pork and Beef during Frozen Storage
Yang, S.Y. ; Kim, Y.H. ; Lee, M.H. ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 364~369
Experiments were carried out to investigate on the effect of cryoprotectants to the quality changes of pork and beef muscles during frozen storage . Beef and pork muscles were mixed with various cryoprotectants and stored at
in a chest freezer for 12 weeks. Samples were analyzed for pH changes, TBA value, free atty acid contents, water and salt soluble protein extractability. The results obtained are summerized as follows. The pH value in all of cryoprotectants added samples were increased up to 0.25-0.5 as in non-treated samples . The TBA value, free fatty acid contents were increased with storage time as compared with the non-treated sample. Cryoprotectant effect on water soluble protein extractability was greater in pork than in beef muscle during frozen storage, especially in pork muscle treated CP-B, mixture of sorbitol, sucrose and sodium tripolyphosphate, as compared with non-treated sample. Cryoprotectant effect on salt soluble protein extractability during frozen storage was more pronounced in the beef muscle treated with CP-A which was mixture of sorbitol, mono sodium glutamate and sodium tripolyphosphate, and in the pork muscle treated with CP-B, mixture of sorbitol, sucrose and sodium tripolyphosphate than in the non-treated sample.
Effect of Sodium Chloride Concentrations and Storage Periods on Characteristics of Kakdugi
Kim, So-Yeon ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 370~374
This study was conducted to examine the effects of salt concentrations (1,2 and 37)) and storage periods on the characteristics of Kakdugi (Korea seasoned pickles of cubed radish roots) stored at
. The sensory characteristics, pH, titratable acidity, non-volatile organic acids were measured. The results of sensory evaluation on Kakdugi containing 1,2 or 30% sodium chloride stored for 4 or 8 days indicated that there were significant differences among them expecially ill firmness, crispness and salty taste. As storage period increased, titratable acidity, sour taste, non-volatile organic acid contents of the samples increased. The changes were greater in Kakdugi with 2% sodium chloride. Major non-volatile organic acids were identified as lactic acid, citric acid and succinic acid. The sour taste of Kakdugi was closely related to the contents of non-volatile organic acid and titratable acidity.
Effect of Lipid and Salt Contents on the Mutagenicity of Charcoal-Broiled Meats and Fishes
Park, Mi-Eun ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 375~378
The effect of lipid content and saline seasoning on the mutagenicity during the charcoal-broiling Process of beef, Pork and fish samples was examined by Ames test using Salmonella typhimurium TA98 and TA100 strains. Chloroform; methanol(1:1) extract of broiled samples showed a higher sensitive response toward TA98 strain than TA100 strain, indicating a frameshift mutation. The three samples of low lipid content demonstrated a slightly higher mutagenic activity, and the beef and pork samples treated with 20% saline solution showed a remarkable reduction in mutagenicity than the untreated samples.
Acid Production by Lactic Acid Bacteria in Soy Milk Treated by Microbial Pretense or Papain and Preparation of Soy Yogurt
Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 379~386
The soy milk prepared from soy protein concentrate was treated with microbial protease or papain. Growth and acid production by Lactobacillus acidophilus in soy milk containing partially hydrolyzed proteins were investigated. Sensory evaluation of yogurt beverage prepared from protease treated soy milk was also performed. Protease treatment of soy milk enhanced acid production by lactic acid bacteria, particularly in case of microbial pretense and simultaneous treatment by two types of protease showed synergistic effect. pH and number of viable cells were not affected markedly by pretense treatment. Microbial pretense treatment up to 15 minutes or papain treatment up to 45 minutes enhanced acid production, but further treatment up to three hours did not affect the acidity markedly. rho sensory evaluation showed that overall acceptability and taste of soy yogurt beverage were slightly improved when soy milk was treated with microbial pretense of 0.2% or papain of 0.2%. The amount of non-protein nitrogen considerably increased by pretense treatment of 15 minutes and it increased gradually by further treatment up to three hours.
Automatic Measurement of Respiration Rate and Weight Loss during Storage of Citrus fruits
Park, Je-Kyun ; Chun, Jae-Kun ; Lee, Seung-Koo ; Kim, Kong-Hwan ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 387~390
Citrus fruit (Citrus unshiu Marc) were stored in the facillity controlled with a microprocessor-based storage controller, and the respiration rate and weight loss of fruits were measured with the infrared gas analyzer and the strain gauge load cell. The storage conditions and measuring intervals were set by the keyboard of personal computer. The interfacing cicuitry between the computer and Z-80 microprocerssor was built with peripheral Interfacing It chips 6821 and 8255. The data measured were saved to a data file for recording and further analysis. When the fresh and bruised fruits were subjected to the storage condition for 4 days at 20 C, the respiration rate of the fresh one showed a stable value of 3-5ml
h throughout the storage period while the bruised one exihibited an abruptly increased rate after 50 hours. And the weight loss recorded about 5% during the storage.
Analysis of Molecular Species of Vegetable Oil Triglycerides by Capillary Column GC-MS
Yoon, Hyeung-Sik ; Kim, Seon-Bong ; Park, Yeung-Ho ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 391~398
Triglyceride molecular species In some vegetable oils were analyzed by capillary column gas chromatography and electron impact ionization mass spectrometry utilizing selected ion monitoring. Triglycerides were separated according to their molecular weights and their degrees of unsaturation on
fused silica open tubular capillary column coated with a phenylmethylsilicone gum stationary phase and in an analysis time less than 13 min. Triglyceride molecular species were identified by analyzing the fragment ions having the same time on the selected ion monitoring profile . The major triglyceride molecular species in each oils were
in corn oil,
in safflower oil,
in cottonseed oil.
Optimization of Media Composition and Cultivation for the Mycelial Growth of Agrocybe Cylindracea
Lee, Jae-Sung ; Park, Shin ; Park, Gyung-Sook ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 399~403
Studies were made to optimize the meida composition and cultural conditions for the mycelial growth of Agrocybe cylindracea. Media composition for optimal growth was found to be starch 20.0g/l, bacto-soytone 4.0g/l. The media supplemented with
supported mycelial growth better than the media without mineral salts. Optimum temperature and pH for the growth was
, and 6.0 respectively. Temperature range for the mycelial growth appeared to be
and the mycelium evidently lost the vitality at
Effect of Larva Gut Enzyme on Pollen
Kim, Dong-Shin ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 404~408
This study was conducted to confirm amino acids from the filterate of pollen treated by purified enzyme of bee larva gut for improving pollen food. The larva gut enzyme were purified by ammonium sulfate, ethanol and Sephadex gel filtration. The filterate of pollen treated with enzyme purified by ammonium sulfate showed the highest amount of amino acids. The amount of amino acids of the filterate from which the pollen was fermented with natural contaminants is 5.5 times as much as the pollen which was not fermented. The filterate of pollen treated with enzyme of bee larva gut contained eighteen different amino acids as follows : aspartates, glutamate, serine, glycine, histidine, arginine, threonine, alanine, proline , tyrosine, valine, methionine, cysteine, isoleucine, leucine, phenylalanine, lysine and trytophane.
Oxidative Stability of Deep-Fried Instant Noodle Prepared with Ricebran Oil Fortified by Adding Antioxidants or by Blending with Palm Oil
Kang, Dong-Ho ; Park, Hye-Kyung ; Kim, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 409~418
The oxidative stability of the ramyon prepared with ricebran oil fortified with
, BHA, TBHQ, and ascorbyl palmitate+citric acid or blended with palm oil was studied to assess the suitability of the oil as the frying oil. The antioxidants were added to a ricebran oil at 0.02% level, respectively, while blended oils were prepared by adding a palm oil to the ricebran oil at ratios of 3:7, 5:5, and 7:3. Ramyon samples were prepared by frying steamed noodel with the oils. They were stored in dark at
. for 90 days. Peroxide, acid, iodine values, dielectric constant, and fatty acid composition of the oils extracted from the samples were determined regularly. The oxidative stability of the extracted oils and storage stability of the samples were estimated from the results of the determinations.
did not exert any appreciable antioxidant effect on the extracted oil while BHA demonstrated some effect. Ascorbyl palmitate with citric acid and especially TBHQ exerted a considerable effect. The storage stability of the samples fried with the oil fortified with TBHQ was as good as that of the samples prepared with the palm oil. The stability of the samples improved as the palm oil content In the frying oil increased. The stability of the samples fried with the blended oil containing 70f) palm oil was comparable to that of the samples prepared with the pure palm oil
Effects of Browning Products and Charcoal on the Degradation of Aflatoxin B, in Korean Soy Sauce (Kanjang) and its Model System
Park, Kun-Young ; Lee, Eun-Suk ; Moon, Suk-Hee ; Cheigh, Hong-Sik ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 419~424
The effects of browning Products (BP) from Kanjang(soy sauce) and charcoal on the degradation of aflatoxin
in Kanjang and its model system were studied. Approximately 60% of
was degraded in the presence of 0.05% BP at pH 7 of phosphate buffer after 2 days of incubation at
. The mutagenicity of the
which reacted with the BP was decreased to about 50% and 70% in Salmonella typhimurium TA98 and TA100 strains, respectively (p<0.05). When a few pieces of charcoal were added to home made Kanjang,
was quite stable for 5days at
, however, about 80% of
was removed when the charcoal was either in distilled water or in 20% of NaCl solution after 2 days of incubation. Activated carbon instead of the charcoal removed
completely in the all samples under the same conditions.
Carotenoid Destruction and Nonenzymatic Browning during Red Pepper Drying as functions of Average Moisture Content and Temperature
Lee, Dong-Sun ; Kim, Hyun-Ku ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 425~429
Functional relationships of carotenoid destruction and nonenzymatic browning during red pepper drying were established by the dynamic test using the moisture-temperature-quality history curve in actual drying experiments. The dependence of the rate constants on temperature and moisture content was established and analysed assuming that carotenoid destruction and nonenzymatic browning are the first order and the zero order reaction, respectively. Carotenoid destruction rate constant was high at high moisture and high temperature, and had a minimum value at some intermediate moisture content. As dependence of rate constant on temperature, activation energy of carotenoid decolorization ranged from 7.7 to 27.4 kcal/mol, showing higher value at higher moisture content. Nonenzymatic browning showed higher rate at higher temperature and higher moisture content. Activation energy of browning was in the range of 7.5-20.2 kcal/mol with higher value at higher moisture level.
Effect of Pretreatment before Air Drying on the Quality of Carrot Flake
Lee, Byung-Woo ; Shin, Gun-Jin ; Kim, Myung-Hwan ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 430~434
The effect on pretreatments with sugar and blanching on the quality of dried carrot flake were investigated. The color of carrot flakes soaking in sugar solution for 2 mins
after water blanching
was similar to fresh carrots and the carrot flakes contained relatively high carotene and
values. The osmotic dehydration with sugar solution
prior to air drying reduced browning reaction and shrinkage. According to sensory test, no significant difference occured, after osmotic dehydration, among air drying. But there was a significant difference occured air drying after water blanching.
Mutagenicities of Carbonyl Compounds Derived from Maillard Reaction and their Desmutagenicity Mechanisms
Kim, Seon-Bong ; Yeom, Dong-Min ; Do, Jeong-Ryong ; Yoon, Hyeung-Sik ; Byun, Han-Seok ; Kim, In-Soo ; Park, Yeung-Ho ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 435~440
The present study was attempted to investigate the mutagenicities of carbonyl compounds(methyl glyoxal, glyoxal, diacetyl, dihydroxyacetone, glycolaldehyde, glyceraldehyde and furfural) derived from Maillard reaction toward Salmonella typhimurium TA 100(base-substitution mutant) without metabolic activation . And for further Investigation of mutagenicity mechanism including desmutagenicity, active oxygen scavengers (cysteine,
, tris (hydroxymethyl) aminomethane, catalase, ascorbic acid) and reducing agents (glutathione, sodium bisulfite) were also used. Among carbonyl compounds tested, methyl glyoxal, glyoxal, dihydroxyacetone, glycolaldehyde and glyceraldehyde exhibited mutagenicities, and methyl glyoxal showed the strongest mutagenic activity. On the other hand , the mutagenicities of carbonyl compounds were significantly suppressed by cysteine, tris (hydroxymethyl) aminomethane, glutathione and sodium bisulfite. Also, these active oxygen scavengers and reducing agents alone did not show mutagenicity in the present study.
Protein Concentrate from Ginseng Leaf and its Nutritive Value
Kim, Ji-Hwa ; Lee, Mu-Seung ; Nam, Chang-Woo ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 441~445
This study was investigated to evaluate the feasibility of protein concentrate for human food from ginseng leaf. The protein concentrate was prepared from ginseng green leaf by treating with cold acetone , followed by protein extraction with 0.2% NaOH containing 0.5% 2-mercaptoethanol and 0.5% sodium dodecyl sulfate. Proximate composition of the ginseng leaf protein concentrate (LPC) showed that fat and ash was less than 1%, protein was about 75%, total sugar and total saponin was 5% and 1.2%, respectively. As compared to the provisional amino acid pattern reported by FAO/WHO, ginseng LPC was found to be poor in S-containing amino acids, which were the first limiting amino acid. The amino acid score and E/T ratio of ginseng LPC were 43.1 and 3.02, respectively. Digestibility of ginseng LPC by pepsin and trypsin was lower than that of milk casein.
Red Pigment of the Korean Cockcomb Flower: Color Stability of the Red Pigment
Lee, S.Y. ; Cho, S.J. ; Lee, K.A. ; Byun, P.H. ; Byun, S.M. ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 446~452
The pigment of the Korean cockscomb flower, a betacyanin, was evaluated for its stability in terms of temperature, pH, and its behavior upon exposure to water, light, and air. The pigment was the most stable at pH 4.0, and its activation energy (Ea) for degradation was shown to be 17.55Kcal/mol. In general, sugars protected against color degradation at the concentration of 0.1M. Degradation of this pigment in the presence of food constituents, such as organic acids , metal ions, or antioxidants, at the concentrations normally present in food preparations, can be kept to a minimum by selective adjustment of conditions. This pigment, therefore, has potential value as a food colorant under selected conditions.
A Yellow Pigmented Soil Bacterium Producing a Polysaccharide of High Viscosity
Yoo, Jin-Young ; Chung, Dong-Hyo ;
Korean Journal of Food Science and Technology, volume 21, issue 3, 1989, Pages 453~459
A strictly aerobic bacterium forming yeller pigment and a highly viscous polysaccharide was isolated. The bacterium was identified as Pseudomonas mendocia. The polysaccharide was presumed to be
with o-acetyl group in its structure and the constituent sugar components were glucose and rhamnose in the molar ratio of 2.1: 1.0. The intrinsic viscosity was 64.73dl/g. The apparent viscosity of 1% aqueous solution was 428 mPa.s. at
and the yield stress of the solution was 8.89Pa. The polysaccharide did not have thermal stability but show pH and salt stability.