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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 22, Issue 7 - Dec 1990
Volume 22, Issue 6 - Nov 1990
Volume 22, Issue 5 - Oct 1990
Volume 22, Issue 4 - Aug 1990
Volume 22, Issue 3 - Jun 1990
Volume 22, Issue 2 - Apr 1990
Volume 22, Issue 1 - Feb 1990
Selecting the target year
Rheological Properties of Doen-Jang(Korea Fermented Soybean Paste) Suspensions
Lee, Chul-Weon ; Hwang, Eung-Soo ; Lee, Shin-Young ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 111~115
The rheological properties of soybean paste suspensions as affected by concentrations and heating were studied. All suspensions of soybean paste showed thioxotropic plastic behavior. The concentrated suspensions below the ratio of water to soybean paste, 1.25 exhibited Figure-eight phenomena which were presented by two Intersections of the up curve with the dorm curve of shear rate. The dilute suspension (soybean paste: water=1:2) showed H type hysteresis loop at low temperature. But increasing the heating temperature above
, the hysteresis loop exhibited a Figure eight phenomenon. Consistency index of the suspensions increased remarkably by heating and showed the highest value around isoelectric point of the protein. It was suggested that the proteinous nitrogen might be the main component taking part in viscous behavior under different pH and heat treatment.
Effects of Coagulants and Soaking Solutions of Tofu (Soybean Curd) on Extending its Shelf Life
Lee, Kap-Sang ; Kim, Dong-Han ; Baek, Seung-Hwa ; Choun, Seung-Ho ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 116~122
In order to improve the shelf life of Tofu, the effect of calcium chloride or acetic acid as coagulants were investigated for microbial and physicochemical changes during the storage in different kinds of soaking solution. The soaking water of Tofu prepared from calcium chloride was found to be spoiled after 15-17 hours of storage at
, by reaching the bacteria count to 10million per ml. The shelf life of the Tofu prepared from acetic acid was better than those prepared by calcium chloride. For the effect of soaking solution on storage life, soaking Tofu in 0.1% acetic acid was found to be more effective than soaking in other solutions of 3% NaCl or 0.1% K-sorbate. The optical density of soaking solution of Tofu increased in proportion to spoilage, and in case of soaked Tofu in 3% sodium chloride and 0.1% K-sorbate solution, it greatly increased. Titratable acidity, and amino nitrogen contents in soaking solution increased as spoilage of Tofu progressed, but pH decreased the early period, one or two days, of stored Tofu and then increased.
Quality Changes of Thawed Porcine Meat on the Thawing Methods
Kim, Young-Ho ; Yang, Seung-Yong ; Lee, Moo-Ha ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 123~128
In order to establish the optimal thawing condition of frozen fork, hot-air thawing and microwave thawing were evaluated at various conditions. In hot-air thawing, the higher the air temperature and the lower the meat surface temperature, the grater the thawing rate was. In microwave thawing, the grater the power and the lower the meat core temperature, the faster the thawing rate was. Comparing the two methods, microwave thawing was found to be significantly faster than hot-air thawing. TBA value and cooking loss were higher in hot-air thawing than that of refrigeration thawing or microwave thawing. Total extractable protein tended to be lower in hot-air thawing than that of the other two thawing methods. WHC decreased with the increase of hot-air and meat surface temperature whereas no significant difference was observed in microwave thawing regardless of the thawing conditions. Total microbial counts of thawed meat by the hot-air or microwave thawing were lower than that of refrigeration thawing.
Studies on the Lactose Fermenting Yeast from Nuruk Starter
Park, Sang-Kyo ; Kang, Mi-Young ; Kim, Dong-Shin ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 129~133
The strain of Nuruk yeat No. 15 (NY-15) which ferments lactose in milk was Isolated from Nuruk and identified as Saccharomyces marxianus according to the API 20C profile index. The lactose hydrolysing ability of NY-15 was similar to that Saccharomyces fragilis ATCC 8583 which has
activity. Its optimum growth temperature, pH and time for the production of maximum enzyme activity showed
, 4.5 and 28hr, respectively. Galactose as well as sucrose as carbon sources, and urea as nitrogen source Increased the production of enzyme. In order to test the production of alcohol, NY-15 was inoculated in whey medium and whey medium added with sugar. In the former, NY-15 produced 2% alcohol and in the latter, it showed 12% alcohol production. The optimal medium pH for lactose hydrolysis of NY-15 is 4.5, whereas that of Saccharomyces fragilis ATCC 8583 is 3.5
Purification and Characterization of
from Nuruk Yeast
Kang, Mi-Young ; Park, Sang-Kyo ; Kim, Dong-Shin ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 134~139
A strain of Nuruk yeast No. IS (NY-15) which produced high activity of
was isolated from Nuruk, and the crude enzyme was prepared by whey permeate culture of the microorganism. The crude enzyme was purified 40-fold with a 7.7% yield by acetone and ammonium sulfate fractionational precipitation, and chromatography on DEAE-cellulose, DEAE-Sephadex A-50 and Agarose-PAPT. Purified
from Nuruk yeast showed two types of subunit patterns; a slow moving band and a fast moving deeply stained band, both anode·migrating at pH 7.5. The molecular weight of the former was estimated to be about 130,000 and that of the latter was 96,000 by SDS-polyacrylamide gel electrophoresis. The optimum pH of the enzyme activity was 7.5 and maximum activity appeared at
Effect of Sodium Acetate and Calcium Chloride on Characteristics of Kakdugj
Um, Jin-Young ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 140~144
This study was undertaken to examine if sodium acetate and/or calcium chloride would increase the firmness and/or retard rancidity of Kakdugj (Korean seasoned pickles of cubed radish roots) during short
period of fermentation During the fermentation periods, pH and acidity were higher in Kakdugis containing 0.3 or 0.6% Na-acetate than in the other samples at both storage temperatures. Firmness was increased with addition of 0.05% Calcium chloride and synergistic effect on firmness was observed when Calcium chloride and Na-acetate were added together. Sourness did not decreased in samples containing 0.3% Na-acetate at either fermentation periods but decreased in those containing 0.6% Na-acetate and stored for long. Saltiness was increased slightly with the addition of Calcium chloride. Compression test gave closer result to sensory evaluation than puncture test In the measurement of firmness with Instron.
Studies on the Analysis of DOA in PVC Wrap Film and its Migration into Foodstuffs
Lee, Keun-Taik ; Gyoung, Young-Soo ; Park, Tae-Kyu ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 145~149
Extraction and analysis conditions of di-(2-ethylhexyl) adipate (DOA) and its migration contents into foods wrapped with plasticized polyvinyl chloride (PVC) film during storage and cooking with microwave were examined using gas chromatography. Experiments on the extraction solvent and method showed that the method of reflux using carbon tetrachloride for longer than one hour allowed the highest extraction of DOA. Analysis of four PVC wrap films from different factories in domestic market showed the DOA contents of 18.9% for home-use and 24.6% for retail-use on the average. The highest migration during storage was observed in pork belly, which were 21% and 26% after one and three days respectively. During microwave cooking; smaller than 5.5% of DOA were migrated into foods when the film was not contacted with foods, whereas about 49% migration was observed in pork belly contacted with film directly.
Effects of Sterilization Temperatures and Internal Air Volumes of a Pouch on the Quality of Retort Rice
Koh, Ha-Young ; Park, Moo-Hyun ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 150~154
Various sterilization temperatures
and air volumes (air, 31ml, half-vacuum; 13ml, vacuum; -0.7ml) within the retort pouch were tested for the development of the simple retort rice processing techniques in which the pouch were filled with rice and water, and then sterilized. Water content of retort rice was found to be 59.0-63.3% resulting from mixing the rice and water in the ratio of 1:1.1. The most uniform water content was obtained from retort rice sterilized at
and packaged under vacuum. The larger water content differences were observed with the increase in internal air volumes within the retort pouch. Spreading degree of retort rice was geater than that of general cooked rice, was lower in upper layer than in low layer, and became lower with the larger air volume and higher sterilization temperature. a degree of rice became higher with the Increase of sterilization temperature but that was not affected by the internal air volume of the pouch. The higher sterilization temperature and the lower the air volume, the higher the whiteness was. The highest whiteness was obtained by packaging under vacuum and sterilizing at
. Intact degree was much higer in packaging under air than vacuum. In sensory evaluation the retort rice of vacuum pack was good in color and spreading degree but not in appearance because of blocking and deforming, but that of air pack was good in texture on the contrary. The best quality was obtained by packaging under half-vacuum and sterilizing at
Quality Change of Refrigerated Chicken Breast Meat Patties and Nuggets Packaged with and without Vacuum
Yi, Y.H. ; T.C., Chen ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 155~161
Frozen, prefried chicken breast meat patties and nuggets were obtained from a commercial plant. The samples were packaged with and without vacuum in pouches and stored at
. The quality of these products was measured at 4-day intervals for a period of 28 days. Vacuum packaging did not inhibit or reduce psychrotrophic microbial growth of the patty and nugget samples upon refrigerated storage. Log total fungal counts for vacuum packaged samples remained stationary after reaching a log number of 3.5, while a continuous increase was observed for nonvacuum packaged samples. Vacuum packaging did not prevent an increase of TBA values. Free fatty acid values of the samples were low and remained low throughout the observation period. A continuous darkening of the Internal portions of the samples was observed.
Changes in Physical Properties of Salted Egg Yolks as Affected by Refractive Index During Frozen Storage and Their Effects on Functionalities in Mayonnaise Preparation
Kim, Jae-Wook ; Hong, Ki-Ju ; Cha, Ga-Seong ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 162~167
10% salted egg yolk containing 12-21% e99 white (RI 42-45) was stored at
. Changes of appearent viscosity and emulsification capacity were measured monthly(1-6 months). Viscosity, oil particle size and emulsion stability of mayonnaise which was prepared with these yolks for each storage time were also tested . In salted e99 yolk, viscosity was increased gradually with increasing the storage time, and further increased in the yolk of less egg white (higher RI), stored at
. Emulsification capacity was decreased gradually with increasing the storage time. In mayonnaise, which was Prepared with these frozen egg folks, oil Particle size became smaller gradually with increasing the storage time of egg folk, and further became smaller in the egg yolks containing low levels of egg white , stored at
. The viscosity of mayonnaise was decreased by about 2 months storage of e99 yolk, and restored thereafter, emulsion stability was decreased by 3-4 months storage of egg yolk and restored slightly thereafter.
Fluoride Migration of Frozen Antarctic Krill According to Thawing Methods
Kim, Kil-Hwan ; Kim, Dong-Man ; Kim, Young-Ho ; Yoon, Hye-Hyun ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 168~171
This study was purposed to elucidate the migration phenomenon of fluoride from the chitinous sections into the muscle flesh of the frozen krill during thawing. The fluoride content ratio between chitinous sections and muscle flesh in the frozen krill was 94.8 : 5.2. Among the several thawing methods used, migration velocity of fluoride was the highest in the krill thawed with microwave and the lowest in the krill thawed at low temperature
. The migrated amount of fluoride after thawing was various depended upon the thawing methods, and the increased amount during thawing was 2-5 times higher than Initial amount before thawing.
Fluoride Reduction of Antarctic Krill by Electrocondensation Method
Kim, Kil-Hwan ; Kim, Dong-Man ; Kim, Young-Ho ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 172~176
Electrocondensation method using aluminum electrodes was developed to remove excess amount of fluoride contained in Antarctic krill. Fluoride amount was reduced differently according to fluoride forms (total, ionic and bound) and sections (whole, muscle flesh and chitinous) of the Antarctic krill during electrocondensation process. Total, ionic and bound fluoride could be reduced by 56%, 35% and 60% of the initial amount contained in the whole body, respectively and reduced by 49%, 57% and 34% of the initial amount in the muscle flesh, respectively by electro condensation process for 120 min. In the case of chitinous section of the Antarctic krill, 68% of total fluoride could be decreased by this process for 120 min.
Effect of Potassium Chloride on the Separation and Purification of Model Proteins using Counter Current Distribution
Lee, Chang-Ho ; Lee, Boo-Yong ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 177~182
The changes in the partition coefficient of model proteins (lysozyme, myoglobin, conalbumin, bovine serum albumin) in an aqueous two·phase system formed by polyethylene glycol and dextran were examined in order to improve the capacity of counter current distribution (CCD) for the protein fractionation and concentration . The protein distribution pattern in CCD with 30 tubes varied with the pH (4.5, 5.5, 6.5, 9.0, 12.0) and KCl concentration (0mM, 50mM, 250mM, 500mM) of the system. From the mixture of model proteins, pure myoglobin was appeared at the upperphase of 14th tube having 50mM of KCl at pH 5.5 and the upper-phase of 13th tube having 250mM of KCl at pH 6.5. Similarly pure BSA was obtained at the 14th tube having KCl 250mM with pH 4.5, pure lysozyme at the 19th tube having 500mM of KCl at pH 4.5 and the upper-phase of 16th tube 50mM of KCl at pH 5.5.
Effects of Milk Products on Acid Production by Lactic Acid Bacteria in Soy Milk and Quality of Soy Yogurt
Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 183~191
Soy milk prepared from soy protein concentrate was added with each of four types of milk products. Acid production and growth of five species of lactic acid bacteria(LAB) in soy milk and sensory property of soy yogurt were investigated. Acid production by LAB increased in proportion to concentration of milk products added to soy milk. Among the four milk products tested, whey powder or skim milk powder stimulated acid production by LAB more than whole milk powder or modified milk powder. Stimulating effect by whey powder on acid production by LAB was greater than other milk products at low concentration. Acid production by LAB in soy milk added with glucose or milk products significantly increased during fermentation. Sensory property of soy yogurt added with whole milk powder or skim milk powder was better than that of reference (soy yogurt added with glucose) while sensory property of soy yogurt added with whey powder or modified milk powder was Inferior to that of reference.
Changes of Texture, Soluble Solids and Protein during Cooking of Soybeans
Kim, Young-Ok ; Jung, Hae-Ok ; Rhee, Chong-Ouk ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 192~198
Texture, losses of total solids and proteins o) soybeans were studied during cooking at
. The textural changes were measured using the puncture probe with an Instron Universal Testing Machine, and changes in microstructure of beans were observed with scanning electron microscopy during the cooking. The major effect observed was a breakdown of the cell walls and appearance of the protein bodies with soaking process. As the cooking time at
is longer, the separation of cells and changes in cell shape could be seen in the sample. The greater amounts of soluble solids were leached out with longer coo king time from the beans.
Milling Characteristics and Qualities of Korean Rice
Kim, Young-Bae ; Hah, Duk-Mo ; Kim, Chang-Sik ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 199~205
With a view to improving the method of rice marketing quality estimation, vaietal milling characteristics and apparent qualities were studied and their statistical interrelationships were computed for 2 years crops, using 22 varieties of Japonica type and Japonica x Indica type (Tongil). The milling yield was the highest for Japonica, while the broken rice yields was the highest for Japa.xInd. type. But bran yield did not show any significant differences among rice types. Milling factors were volume weight of brown rice, dehulling yield, and Polishing yields; the better these factors, the higher the yield. High apparent quality milled rice with high milling yield were produced from rice types whose broken rice, chalked rice, husk yield and bran yield were little and/or low.
Effects of Food Grade Porcine Pancreatic Lipase on Neutral Volatile Compound Profiles in Cheddar Cheese
Kwak, Hae-Soo ; Jeon, Ike-J. ; Chung, Byung-Soo ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 206~214
Effects of commercial food grade porcine pancreatic lipase on the neutral volatile compounds in Cheddar cheese were studied The enzyme was incorporated into the cheese at two different levels of concentration and ripened at various temperatures. The production of 2-butanone increased at higher amount of lipase and higher temperature, but the production of 2-pentanone was inconsistent trends during ripening periods. The concentration of acetaldehyde was the highest among aldehydes and was increased consistently during ripening Periods. In alcohol production ethanol was the most abundant but no further consistent trend was observed after 6 wk. The production of ethyl butyrate was the most abundant ester and related io lipase activities as well as ripening temperatures. Dimethyl sulfide was the only sulfur compound and appeared not to be related to the addition of lipase or ripening temperatures . Statistical analysis suggested that ethyl butyrate was most correlated to aged Cheddar flavor during cheese ripening.
Effect of Frying Temperatures and Times on Cooking Properties of Ramyon
Kim, Sung-Kon ; Lee, Ae-Rang ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 215~220
Effects of frying conditions on cooking properties of ramyon (deep-fried instant noodle) were investigated. The moisture content, which was decreased as the frying temperature
and time (30-70 sec) increased, was negatively correlated with lipid content. The weight gain was higher than volume gain at a given frying condition Weight or volume gain rate constant for ramyons fried at
increased with increase of frying time, but that for ramyon fried at
increased with increase of frying time, but that for ramyon fried at
showed opposite trend. The initial cooking rate decreased as the frying time was increased in all cases and as the frying temperature was elevated at a given frying time.
Screening of Suitable Mold Strains for Production of Taste Materials from Alaska Pollack Flesh
Shin, Dong-Hwa ; Kim, Young-Myoung ; Kim, Dong-Soo ; Lee, Byung-Wan ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 221~226
Fish flesh of Alaska pollack containing 5% of corn starch were fermented with 8 strains of mold and monitoring of their flavor characteristics, acceptability, nucleotides and their related compounds, amino acid compositions were conducted. All strains were grown vigorously on fish flesh media and formed their characteristic spores with unique flavor by strains. Amino type nitrogen
content of fermented fish flesh (FFF) were 25-26 times higher than that of raw flesh and 6-15 times higher in extractable nitrogen (Ex-N) content . The strains which produce more ADP (Adenosine 5'-diphosphate) in FFF also showed much higher level of IMP (Inosine 5'-monophosphate) and GMP (Guanosine 5'-monophosphate) content than that of raw flesh. Amino acid composition were differ by strain but lysine was generally highest and arginine, glutamic acid, leucine and alanine in order In review of sensory evaluation , total content of nucleotides,
, Ex-N and amino acid compositions, suitable strains for fish flesh fermentation were Aspergillus oryzae KFCC 11371, Asp. oryzae KFCC 32343, Penicillium roqueforti KFCC 11269 and Asp. quercinus.
Comparison of Cooking Rates of Olchal and Hangangchalbyeo Waxy Rices
Jang, Myung-Sook ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 22, issue 2, 1990, Pages 227~228
The cooking properties of waxy rice, Olchal (Japonica type) and Hangang-chalbyeo
, were studied. The values of cooking rate constant of Hanganchalbyeo were higher than those of Olchal. However, the activation energies were essentially the same. The activation energy for cooking at
was about 1.6 times greater than at
. The Z-value and
calculated from the terminal point of cooking were also similar between waxy rices.