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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 23, Issue 6 - Dec 1991
Volume 23, Issue 5 - Oct 1991
Volume 23, Issue 4 - Aug 1991
Volume 23, Issue 3 - Jun 1991
Volume 23, Issue 2 - Apr 1991
Volume 23, Issue 1 - Feb 1991
Selecting the target year
Effects of Wheat Flour Protein Contents on Ramyon (deep-fried instant noodle) Quality
Chung, Gu-Sik ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 649~655
The quality of Ramyon prepared from hard red winter-western white (HRW-WW) and dark northern spring-western white (DNS-WW) flour blends having protein contents of 9.12-9.78% was examined. The noodles were manufactured by commercial process with the same water absorption. The weight and volume of cooked noodle were decreased as the protein content increased at the same cooking time. No significant differences in cooking properties were observed between noodles prepared from HRW-WW and DNS-WW blends. The weight and volume of noodle prepared from HRW-WW blend cooked for 4 min showed significant negative correlation with farinograph and extensograph data and protein contents of flours, but positive correlation with amylograph data. Such correlations were not found from noodles prepared from DNS-WW blend. Based on the sensory evaluation of cooked noodle it was concluded that the optimum protein content for noodle manufacture was in the range of 9.28-9.62%. The replacement of HRW with DNS flour had no effect on the sensory quality of noodle.
Heats of Moisture Adsorption for Sunflower Nutmeat Products
Mok, Chul-Kyoon ; Hettiarachchy, N.S. ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 656~660
Heats of moisture adsorption of the sunflower nutmeat products (ground nutmeat, meal, protein concentrate and protein isolate) were determined from their isosteres at temperatures 10, 20 and
. The changes in the heat of adsorption with moisture level were analyzed by Hunter equation. The Hunter equation was valid for representing the relationship between the heat of adsorption and the moisture content for the sunflower nutmeat products, and the accuracy-of-fit increased as protein content of the materials increased. The heat of adsorption decreased as moisture content increased, but increased as protein content increased. The heats of adsorption were 11.8-10.6 kcal/mole for the ground nutmeat at 4-12% moisture (d.b.) and 12.4-11.0 kcal/mole for the protein isolate at 6-20% moisture (d.b.).
Effect of PSE Pork on Physiochemical and Microbiological Properties of European Style Fermented Sausages during Ripening
Chin, Ku-Bok ; Ji, Seung-Taek ; Seo, Seon-Woo ; Shin, Heuyn-Kil ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 661~666
European style fermented sausages were made with normal pork, PSE and a 50 : 50 mixture, inoculated with Lactobacillus plantarum 1-74 and Staphylococcus simulans MIII and ripened for 21 days following commercial manufacturing procedures. In all treatments, pH droped sharply between 0 and 3 days during ripening. PSE sausages showed the lowest pH and Aw at the end of ripening than other treatment groups. Protein solubility, hardness, cohesiveness and chewiness were significantly (P<0.05) low for PSE sausages. Springiness was the highest for normal sausages but the other two treatment were not different. PSE sausages had poor texture low redness value during the ripening. The added sugars apparently dropped the pH fast in PSE sausages. Total bacterial count and lactobacilli increased from 0 day to the third day of ripening. The number of Staphylococcus sp. decreased in normal sausages by the end of the ripening period. Fermented sausages with PSE meat could be produced if the mixture had lower (<50%) amounts of PSE meat. In addition, added sugar must be reduced to prevent lowering the pH to a level that will affect processing and quality attributes of fermented sausages.
Effects of Ginseng on Lipid Oxidation and Color of Pork and Chicken Breast Meat
Kim, Young-Boong ; Lee, Moo-Ha ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 667~672
Varying amount of ginseng was added to pork and chicken breast meat at various pH for a model system. Pork and chicken breast meat sausages were manufactured with 2.5% of ginseng and varying concentration of nitrite. Ginseng reduced the lipid oxidation in the pork except at pH 4.5 whereas promoted in the chicken breast meat regardless of pH. In the presence of ginseng, nitrite decreased the lipid oxidation of the sausages with increasing concentration. Cured color formation increased with an increase of ginseng upto 7.5% in the pork whereas upto 2.5% in the chicken breast meat. Redness of the pork sausage containing ginseng increased with an increase of nitrite. Lightness of the chicken breast meat sausage containing ginseng decreased with increasing nitrite level.
Effects of Enzyme Treatments and Ultrasonification on Extraction Yields of Lipids and Protein from Soybean by Aqueous Process
Yoon, Suk-Hoo ; Kim, In-Hwan ; Kim, Seung-Ho ; Kwon, Tai-Wan ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 673~676
Lipids and protein were extracted simultaneously from soybean flour by aqeous processing. Extraction yields of lipids and protein were 62 and 68%, respectively, when 120-150 mesh full-fat soybean flour was dispersed in six times of water (w/w) at
and pH 8. Supplementary treatment for the higher extraction yields such as proteolytic enzymes treatment improved extraction yields of lipids and protein up to 86 and 89%, respectively. Ultrasonification also improved extraction yields of lipids and protein up to 90%. Red and yellow colors of aqeous-extracted soybean oil were slightly darker than those of hexane-extracted oil, but were much lighter in colors than those of Folch-extracted oil.
Extraction of Soybean Oil Using Supercritical Carbon Dioxide and Its Characteristics
Kim, In-Hwan ; Yoon, Suk-Hoo ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 677~682
Extraction of soybean oil from full tat soybean flour was performed using a supercritical carbon dioxide extraction system. Extraction pressure and temperature of the process were 3,000-7,000 psig and
, repectively. For the extraction of lg of soybean oil, 25l of carbon was consumed at 7,000 psig and
, whereas more than 2501 of carbon dioxide was consumed at 3,000 psig and
. The solubility of soybean oil in supercritical carbon dioxide decreased with the increase in temperature below 6,000 psig, and the reverse trend was observed above 6,000 psig. At 6,000 psig the solubilities were shown to be, constant regardless of extraction temperature. Soybean oils , extracted with supercritical carbon dioxide were lighter in color and contained less phosphorus than those extracted with hexane.
Effect of Extrusion-Cooking on the Molecular Structure and Alcohol Yield of Wheat Starch
Lee, Cherl-Ho ; Kim, Gi-Myung ; Kim, Ji-Young ; Lim, Jae-Gak ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 683~688
Wheat flour was extruded by a single-screw extruder, and used for the ethanol production of takju. The molecular structure and enzymic susceptability of extruded starch were compared to those of steam cooked one. The gel permeation chromatographic pattern of wheat flour extrudates was not significantly different from those of raw and steam cooked starches. However, the conversion rate of extruded starch into maltose by
hydrolysis was significantly faster than those of raw ad steamed starch. The molecular weight of starch estimated from GPC pattern and the intrinsic viscosity were remarkably reduced by extrusion cooking followed by the enzymic hydrolysis for 30 min, while steam cooking and enzymic hydrolysis for 30 min did not change them significantly. Extrusion-cooked flour produced alcohol 26% higher than that of steamed flour in the laboratory takju fermentation, and 10% more alcohol in the pilot plant scale takju production.
Microbial Characterization of Jangsu
Kim, Sun-Young ; Souane, Moussa ; Kim, Gie-Eun ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 689~694
Jangsu, a Korean ancient non-alcoholic beverage made by lactic acid fermentation of cooked rice, was prepared and the microbial characteristics were investigated. The periodic removal of fermented product and the addition of newly made cooked rice and cold water as new substrate enhanced the growth of lactic acid forming bacteria but supressed the growth of proteolytic bacteria. The important microorganisms in jangsu were Lactobacillus, Lactococcus, Pediococccus and Leuconostoc species. Lactococcus thermophilus, Lactobacillus coryniformis and Leuconostoc mesenteroides were identified. The isolated strains were cultivated and used as starter culture of jangsu. Some useful strains were selected which were able to produce acceptable flavor and sufficient amount of acid lowering the pH to near 4.0.
Effect of Bicarbonate and Phosphate Buffer Treatments on the Structure and Thermal Stability of Spent Layer Meat
Yi, Song-Sop ; Mast, Morris G. ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 695~701
Spent layer breast meat and leg meat samples washed with 0.05 M sodium bicarbonate solution and 0.04 M phosphate buffer(pH 8.3) showed decreases in heat denaturation temperature indicating the destabilization of myofibrillar proteins. The destabilization was attributed to the solubilization of 95 Kdalton and 55 kdalton proteins from the myofibrils observed in gel-electrophoretograms. Transmission electron microscopy further indicated the breakage of Z-lines.
Effects of Washing and Desinewing Treatments on the Composition and Quality Characteristics of Spent Layer Meat
Yi, Song-Sop ; Mast, Morris G. ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 702~710
The effects of washing and desinewing on the composition, fuctional properties, storage stability and texture of spent layer meat were investigated. Spent layer meat subjected to treatments involving water washing, bicarbonate washing and desinewing showed increases in moisture content and decreases in protein content, hydroxyproline content and heme pigment content. Increases in salt extractable protein content and water holding capacity and decreases in buffering capacity and emulsifying capacity were also observed. The 2-thiobarbituric acid values of washed and desinewed samples increased slowly during storage indicated the increase in storage stability compared to the control. Sample rolls prepared from bicarbonate washed and desinewed thigh and drumstick meats were scored by trained sensory panelists as less tough than the products made of ground thigh and drumstick meats.
Application of Multivariate Statistics for Characterization of Sensory Properties in Pre-cooked Foods
Yoon, Hee-Nam ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 711~716
Various multivariate statistics were applied to determine the relationships between sensory properties of 9 pre-cooked foods. Twelve sensory terms were selected to differentiate the food samples in stepwise discriminant analysis. Three factors accounted for 61.9% of total variation of 12 sensory attributes detected. Factor I was highly related to the qualitative sensory terms, while factor II to the quantitative ones. The principal component plot made it possible to define the relationships between sensory properties and food samples. In cluster analysis using average linkage and Ward's method, nine pre-cooked foods were classified into three clusters in terms of their sensorial similarities.
Quality Change of Marinated Chicken Drummettes as Affected by Vacuum Packing, 'rub', Storage Temperature and Additives
Chuang, Ju-Tzu ; Chen, Tsun Chieh ; Jeong, In-Hak ; Yi, Young-Hyoun ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 717~722
The effects of preparation methods, packaging, and additives on shelf life of appetizer chicken drummettes were investigated. Initial microbial loads of appetizer drummettes affected their refrigerated shelf life. Drummettes cooked to
had lower initial microbial loads and longer shelf life when compared to those cooked to
. However, this advantage was not observed when 'rub' was applied during the marinating process. No apparent effect (P>0.05) on the growth of psychrotrophs was found when samples were stored at
with or without vacuum packaging. Adding sorbic acid (0.5%) or sodium benzoate (0.5%) in the marinade mixture extended the refrigerated shelf life. The addition of 50 ppm sodium nitrite further enhanced the shelf life. The increased TBA values of drummettes can be reduced by the application of vacuum packaging. The addition of sorbic acid or sodium benzoate in the marinade was not as effective as vacuum packaging in retarding TBA value increase.
Determination of Optimum Sterilization Condition for the Production of Retort Pouched Curry Sauce
Chung, Myong-Soo ; Cha, Hwan-Soo ; Koo, Bon-Youl ; Ahn, Peong-Ug ; Choi, Chun-Un ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 723~731
In order to optimize sterilization conditions of retort pouched curry sauce, sterilization processes for eighteen conditions by varying temperature, time and method were conducted through
experimental factorial design. Quality evaluations before and after sterilization included measurements of vitamin (niacin) retention, pH and color differences, and organoleptic test(taste, color and viscosity).
values were also measured at each condition. Product qualities were mainly affected by sterilization temperature and time, whereas sterilization method had no significant effect. Effect of sterilization time on product qualities was higher than that of sterilization temperature. From the response surface analysis, an optimum range of sterilization condition simultaneously satisfying desired specifications was determined to be
, 21.5 min to
, 17.0 min. In this range, the sterility(
value) at a cold point during sterilization was approximately 15.0 min.
Factors Affecting Lipid Oxidation In Full-fat Soy Flour
Kim, Chul-Jai ; Lee, C.C. ; Johnson, L.A. ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 732~738
Corsoy 79 soybeans were ground into 8-(coarse) and 24-mesh (fine) full-fat soy flours. From the particle size analysis, the 8-mesh full-fat soy flours were found to have larger values for geometric mean diameter and geometric standard deviation. However, the distribution moduli of coarse and fine soy flours were similar and indicated soybeans were nearly 'brittle'. Development of hydrolytic and oxidative rancidities of coarsely and finely ground full-fat soy flours were followed from grinding to 24 hrs later. No increases in peroxide value and conjugated dienes in the oil and hexanal content in the headspace of the flour were observed when the moisture was 10.7% or less. At 14.9% moisture and above, lipid oxidation increased with increased moisture content and storage time. Free fatty acid contents increased slightly at all moisture contents. However, hydrolysis did not exceed 0.06% over the moisture range of 4 to 18%, which is of little practical significance. Fine grinding increased oxidative and hydrolytic rancidities, especially at 14.9% moisture and above. these findings indicate that raw soybeans can be ground to full-fat soy flours and stored up to 24 hrs without undergoing significant lipid and flavor deterioration if the moisture content is 11% or less.
Lactic Acid Fermentation of Rice and Quality Improvement by Amylolytic Enzyme Treatment during Fermentation
Mok, Chul-Kyoon ; Han, Jin-Suk ; Kim, Young-Jin ; Kim, Nam-Soo ; Kwon, Dae-Young ; Nam, Young-Jung ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 739~744
A palatable paste-type lactic fermented rice (LFR) was prepared by lactic acid fermentation after liquefaction and saccharification of cooked rice. A mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus (1 : 1) produced the LFR of the best quality. A great improvement in quality of the LFR was achieved by 0.02% each
and glucoamylase treatment during the fermentation (simultaneous saccharification and fermentation), which resulted from the increased sourness and sweetness and the decreased size of solid particles contained in the LFR. The resulted LFR was superior in quality. Physical and chemical properties of the LFR were evaluated.
Risogurt, a Mixture of Lactic Acid Fermented Rice and Soybean Protein: Development and Properties
Mok, Chul-Kyoon ; Han, Jin-Suk ; Kim, Young-Jin ; Kim, Nam-Soo ; Kwon, Dae-Young ; Nam, Young-Jung ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 745~749
Soybean protein isolate was fermented using lactic acid bacteria. The properties of the lactic fermented soybean protein (LFSP) was compared with those of the lactic fermented rice (LFR). The LFSP was superior in nutritive value and rheological properties, whereas the LFR in color, flavor and taste. Mixing of the LFR and the LFSP was attempted to utilize the merits of both the LFR and the LFSP. The mixture was named Risogurt. The Risogurt had better flavor, taste, color and overall eating quality than the LFSP, and better nutritive value and consistency than the LFR. The optimum mixing ratio for the production of the Risogurt was 75% LFR and 25% LFSP.
Effects of Processing Conditions on the Sensory Properties of Cheddar Cheese
Yoon, Hee-Nam ; Um, Ki-Won ; Bailey, M.E. ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 750~754
The perceived intensities of Cheddar cheese flavor were investigated in terms of cheese processing conditions and types of panels participated. The mean intensities of sensory properties for Cheddar cheese were higher in untrained panels compared to those in trained panels. There are significant differences in Cheddar cheese flavor between six-month and eight-month ripening. Cheddar cheese ripening at 1
resulted in positive effects on sensory attributes compared to ripening at
. The addition of lactobacilli as starter culture caused an increase of sharpness and a decrease of bitterness. Sharpness and bitterness were not related to other cheese sensory properties, and revealed a positive relationship each other. Cheese acidity was negatively related to rancidity and fruitiness.
Sensory Evaluation of Kimchi using Two Ethnic Groups
Yoon, Hee-Nam ; Um, Ki-Won ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 755~758
Kimchi was investigated with regard to the sensory properties depending on ethnic group and processing conditions, and to the relationship between its sensory attributes. Sensory panel scores of American in sourness, pungency and crunchiness were significantly higher than those of Korean. The opposite result was performed in sweetness. There were no significant differences between American and Korean in sensory properties of saltiness, hardness and toughness. Salt content in brine was significantly related to saltiness of kimchi at p<0.001. Sensory panel scores of saltiness in kimchi made with 10, 15 and 20% salt solution appeared to be 4.5, 5.8 and 7.1, respectively. Mean values of toughness were 5.7 at 3 days of aging and 4.5 at 10 days. There were no relationship among sensory properties between taste attributes and textural terms of kimchi.
Rheological Properties of Soyprotein Dope
Kim, Jee-Cheon ; Cho, Sook-Ja ; Byun, Pyung-Hwa ; Byun, Si-Myung ;
Korean Journal of Food Science and Technology, volume 23, issue 6, 1991, Pages 759~763
The dynamic rheological properties of the dope and the hydrated disperson of the soyprotein, as a starting material of soyprotein fiber, were studied to investigate their viscoelastic properties. The increase of protein concentration in the both cases of the dope and the dispersion resulted in the establishment of intermolecular reaction of the protein. With the addition of alkali solution to the dispersion, the dope shows the characteristics of very lightly cross-linked high molecular weight polymer. In constrast, the dispersion shows the properties of an amorphorous polymer. The effects of chemical modification of the dispersion on the dynamic properties were also investigated.