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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 25, Issue 6 - Dec 1993
Volume 25, Issue 5 - Oct 1993
Volume 25, Issue 4 - Aug 1993
Volume 25, Issue 3 - Jun 1993
Volume 25, Issue 2 - Apr 1993
Volume 25, Issue 1 - Feb 1993
Selecting the target year
from Bifidobacterium sp. Int-57
Kang, Dong-Hyun ; Lee, Ke-Ho ; Ji, Geun-Eog ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 89~93
In order to study the effect of the intestinal bacteria on the physiology of the human large intestinal tract, we isolated the intestinal bacteria of Koreans and tested the enzymatic patterns. Isolated Bifidobacterium sp. Int-57 showed the higher activity of
than other intestinal microorganisms. The effect of the carbon sources, nitrogen sources, inorganic salts, initial pH and initial temperature on the production of
of Bifidobacterium sp. Int-57 was investigated. The most suitable carbon source, nitrogen source and inorganic salt for the production of
were 1.1% xylose, 0.4% yeast extract and 0.0003%
respectively at initial pH 7.0 and temperature
Prediction of Water Activity for Gelatinized Model Foods
Jung, Seung-Hyeon ; Chang, Kyu-Seob ; Park, Young-Deok ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 94~97
This study was to predict water activity of gelatinized model foods containing moisture, protein and starch with different concentration of humectants such as sodium chlorife and sucrose. The water activity of each samples were determinded by electrical hygrometry. The degree of lowering water activity in model foods with humectant solutions was following order as NaCl>sucrose. Model food
was predominant in depression of water activity by humectants than other model foods. The multiple regression equations between water activity and different humectants concentration, compositions and solution ratio of model foods were obtained and
values were higher than 0.91.
Study on the Preparation of Kochujang with Addtion of Fruit Juices
Park, Jung-Sun ; Lee, Taik-Soo ; Kye, Hoon-Woo ; Ahn, Sun-Min ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 98~104
In order to improve qualities of kochujang, various fruit juices such as apple, orange, pineapple and grape were added to the raw material of kochujang instead of the part of water. It was apparent in the kochujang with pineapple juice that organic acids originated from fruit juices increased titrable acidity and decreased pH. Free sugars and organic acids in the kochujang that was fermented during three months were degraded or might be used by microorganism after ten months of fermentation. Kochujang with grape juice showed relatively dark color, which had a good agreement with the changes of Hunter a-value. Sensory evaluation test about tastes, flavor and color showed that the kochujang with pineapple juice was preferred to others.
Electrochemical Measurement of Salt Content in Soysauce and Margarine
Lee, Jong-Hyeok ; Lee, Byeong-Ho ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 105~108
A new devised conductivity meter was used in the rapid and convenient determination of salt contents of soysauce and margarine. The equation
was set up between the electric conductivity (x) for 100 times diluted solution of soysauce and the salt contents (y). y=0.083x-1.253
(6) y=salt contents [%], x=conductivity
. The salt contents could be estimated by the equation
and the measured conductivity. The estimated salt contents agreed with that determined by conventional method within 0.27[%] as salt contents. For margarine, the equation (7) was setup between the conductivity (x) and the salt contents (y) y=0.00266x+0.057
(7) y=salt contents [%], x=conductivity
The salt contents estimated with the equation (7) and the measured condutivity agreed with that determined by conventional method within 0.028[%] as salt contents. The electric conductivity obtained with conductivity meter could be a valuable criteria salt contents test of Korean soysauce and margarine determining in a few second or minute by handy compact portable meter.
Effects of Sodium Alginate, Gum Karaya, and Gum Arabic on the Foaming Properties of Sodium Caseinate
Yang, Seung-Taek ; Kim, Mi-Sook ; Park, Chun-Og ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 109~117
To investigate the effects of sodium alginate, gum karaya and gum arabic on the foaming properties of sodium caseinate, surface tension, specific viscosity, turbidity, foaming ability and foam stability of the caseinate solution with added gums were examined. Surface tensions of the 5%(w/v) protein solutions containing gums at pH 7.0 and 8.0 were
, respectively. Specific viscosities of the solutions with 0.2 and 0.3% sodium alginates were 15.6 and 39.1 at pH 7.0 (control, 2.8), and 12.1 and 8.2 at pH 8.0 (control, 2.6), respectively. Turbidities were
at pH 7.0 and
at pH 8.0. The optimum conditions for foaming ability of the solutions were 0.1% conc. and 15 min whipping in addition of sodium alginates; 0.2% conc. and 20 min whipping in gum karaya; 0.1% conc. and 10 min whipping in gum arabic. For foam stability optimal concentrations were 0.3% in sodium alginate and gum karaya at pH 7.0 and 0.2% at pH 8.0. Addition of sodium alginates was most effective to increase foam stability of the solution, but was not effective to increase foaming ability. At same pH, surface tensions and turbidity of the solutions were related to foaming ability and specific viscosities were related to foam stability.
Salting Storage Method of Highland Chinese Cabbage for Kimchi
Han, Eung-Soo ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 118~122
Average water loss of chinese cabbage during salting storage was 44.62% after 2 weeks and salt concentration after 3 weeks storage were 3.46%, 7.27%, 9.04%, 10.59%, 14.82% in 5%, 10%, 15%, 20%, 30% treatments respectively, and salt concentration after 4 hour desalting in water were changed to 2.72%, 4.67%, 5.38%, 6.84%, 9.43% respectively, and during the salting storage pH was lowered more rapidly in low salt treatment than in high salt treatment and it was judged by overall evaluation that salting storaged chinese cabbage of 5% and 10% were adeguate to Kimchi processing.
Physico-chemical Properties of Acetylated Rice Starches
Jeong, Jae-Hong ; Bae, Jung-Surl ; Oh, Man-Jin ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 123~129
Physico-chemical properties of the acetylated and raw starch were Investigated with the chucheongbyeo and samkangbyeo. The solubility and swelling power was increased by acylation reaction. The light transmittance was higher in the acetylated rice starch. The blue value of chucheongbyeo and samkangbyeo rice starches were lowered to 10.9% and 16.0%, respectively, by the acylation reaction. The alkali number was 7.6 in the chucheongbyeo rice starch and 7.2 in the samkangbyeo rice starch, whereas acylated starch in the same orders was 55 and 52, respectively. The hardness, adhesion, cohesion of starch gel was increased by the acylation reaction. The temperature of initial gelatinization of the acetylated chucheongbyeo and samkangbyeo rice starch was shown to
, respectively, lowering
in temperature by the acylation. The viscosity as well as by the acylation reaction was raised 38% and 14%, respectively. The rice starch particles were shown to plygonal structure. But it were deformed in the acylated starch, and was completely destroyed in the starch which is by gelatinized for 30 min. at
The Preparation of Yogurt from Milk and Cereals
Kim, Kyung-Hee ; Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 130~135
A curd yogurt was prepared from milk added with skim milk powder of four kinds of cereal. The effect of cereals at 2%(w/v) level on acid production by lactic acid bacteria in milk was investigated. The effect of cereals on quality of curd yogurt (apparent viscosity, sensory property) was also examined. Addition of cereals markedly stimulated acid production by lactic acid bacteria. Among three organisms tested, L. acidophilus produced more acid than others. Apparent viscosity of curd yogurt added with corn was the highest while that with barley was the lowest. Curd yogurt fermented with L. acidophilus showed characteristics of thioxotropic flow. Apparent viscosity of curd yogurt added with cereal markedly increased between 6 and 24 hours of fermentation. Sensory property of curd yogurt added with wheat was judged as better than reference sample, but that with barley was lodged as the worst among all samples.
Volatile Aroma Compounds of Yogurt from Milk and Cereals
Kim, Kyung-Hee ; Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 136~141
A curd yogurt was prepared from milk added with skim milk powder or four kinds of cereal. The effect of cereals at 2%(w/v) level on the pattern of volatile aroma compounds in curd yogurt was investigated. Acetaldehyde, acetone, ethanol, diacetyl, butanol and acetoin in curd yogurt were detected by gas chromatographic analysis. Among these compounds, acetaldehyde, ethanol, diacetyl and acetoin were produced during fermentation by Lactobacillus acidophilus (KCTC 2182). The addition of cereals did not affect markedly general pattern of volatile aroma compounds in curd yogurt. The amount of acetoin and ethanol markedly increased until the first 6 hours of fermentation, and then increased mildly until 24 hours. The amount of diacetyl markedly increased until the first 6 hours and then decreased slightly. Acetaldehyde was first detected by gas chromatograph after 18 hours of fermentation.
Isolation of Photosynthetic Bacteria and the Cell Growth on Soybean-Curd Whey Wastes
Ji, Geun-Eog ; Lee, Ke-Ho ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 142~147
For the purpose of fixing solar energy and utilizing water wastes from food industries for SCP(single cell protein), 170 strains of photosynthetic bacteria were isolated from 56 samples. Among 170 strains, B-Ps-106 strain was selected as the most suitable strain and identified as a variant or a relation of Rhodopseudomonas sphaeroides and its growth was better under anaerobic light condition than aerobic condition. The optimum conditions of the cell growth of B-Ps-106 were investigated on soybean-curd whey media. The optimum pH for cell growth was
. The optimum temperature was
and the optimum light density was above
. The most favorable concentration of
was both 0.9 g/l when added to soybean-curd whey media.
Composition and Structure Confirmation of Glucitol Fatty Acid Polyesters
Chung, Ha-Yull ; Yoon, Hee-Nam ; Kong, Un-Young ; Kim, Jung-Han ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 148~153
Composition and structure of synthetic glucitol fatty acid polyesters (GPE)-a potential fat substitute-were investigated. Also degree of substitution (D.S) of GPE was determined according to the relative ester distribution within it to evaluate the feasibility of GPE using as a fat substitute. The GPE was separated into single ester group by a normal-phase HPLC and D.S of it was identified to be 6. Absorption band at
in the IR spectrum of GPE indicated that there were ester bonds within GPE molecules. which link fatty acid moiety to glucitol. Disappearance of the hydroxyl proton signals of glucitol in the H-NMR spectrum of GPE implied that most of hydroxyl groups in glucitol participated in the formation of ester bonds with fatty acids. In addition the D.S estimated from the quantitative proton integration of GPE coincided well with the D.S of GPE determined by hydroxyl value measurement. In conclusion, the GPE synthesized in this study was found to be a glucitol fatty acid hexaester so that it is expected to be used as a fat substitute in the near future.
Continuous Rapid Fermentation of Sardine Soy Sauce by Using Column Type Reactor Packed Immobilized Yeast Cells
Kim, Seong-Joon ; Shin, Dong-Bun ; Ryu, Beung-Ho ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 154~159
This present study was carried out particulary focusing on rapid fermentation of soy sauce by using column type reactor
packed each immobilized cells of Pediococcus halophilus R-22, Saccharomyces rouxii R-60 and Candida etchellsii H-50. When immobilized P. halophilus R-22 by column type reactor was performed continuously fermentation, lactic acid was produced
during 25 days and then decreased gradually after 30 days. S. rouxii R-60 was Produced the
ethylalcohol constantly for 35 days and also C. etchellsii H-50 was produced
4-ethylguaiacol for 35 days and then this products were decreased gradually after fermentation of 40 days. Final Products of fish sauce contained 1,721.6 mg% total nitrogen, 1,584.1 mg% amino-nitrogen, 0.75% lactic acid, 2.7% ethylalcohol and 18.2 mg/l 4-ethylguaiacol.
Studies on Antioxidant Activity of Ethanol Extracts from Defatted Perilla Flour
Yoon, Suk-Kwon ; Kim, Jung-Han ; Kim, Ze-Uk ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 160~164
The antioxidant activity of ethanol extracts from defatted perilla flour was investigated by measuring peroxide value of perilla oil during storage at
. The antioxidant activity of ethanol extracts was also compared with BHA, BHT and tocopherol. Anti-oxidant activity of ethanol extracts was also examined in corn oil and lard. The ethanol extracts contents of defatted perilla flour and the original perilla seed were 7.69 and 4.56% respectively. The antioxidant activity of ethanol extracts was superior to that of 0.02% BHT, BHA and tocopherol in the perilla oil substrate, merely in concentration of one-twentieth as much as that contained in original perilla oil seeds. The fractions of non-polar solvent (hexane and chloroform) obtained from silicic acid column chromatography are less effective than that of polar solvent as an antioxidant. Antioxidant activity of partially purified ethanol fraction is slightly inferior to that of original crude ethanol extracts. Ethanol extracts were also effective in corn oil and lard almost same as in perilla oil. The total phenolic compound contents of crude ethanol extracts and partially purified ethanol fraction were 9.3, 6.4%, respectively.
Heavy Metal Content and its Change in Open Storage of Canned Orange Juice
Lee, Hye-Sun ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 165~170
The average concentration of Pb in 53 samples of canned orange juice currently sold in Korean market was 0.225 mg/kg, and that of Sn, 40.7 mg/kg. There was no appreciable difference in Pb concentration according to elapsed time after manufacturing, whereas Sn concentration increased 0.66 mg/kg per month. During the storage at room temperature or in refrigerator after opening, the Pb concentration increased slowly, reaching 1.7 to 1.8 times of original concentration, whereas Sn concentration increased by 20% per day, resulting in 3 times of original concentration after 7 days. There were no serious changes in Pb and Sn concentration in storage at room temperature or refrigerator for 3 days, when juice samples were opened and transferred to glass container. It is needed that detailed inspection by undertaken to monitor the contents of heavy metals in canned orange juice, since 18% of samples within recommended distribution period exceeded the legal standard for Pb, and recommended that more attention be paid in handling canned orange juice after opening, in order to avoid the hazard from heavy metals.
Design of UV-ray Air Cleaner for Refrigerator and Its Sterilizing Effect
Chun, Jae-Kun ; Lee, Young-Jin ; Kim, Kyung-Man ; Lee, Hong-Won ; Jang, Eu-Yung ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 171~173
UV-ray air cleaner consisted of 6 watt UV lamp and fan was developed to sanitize air of refrigerator. Light intensity of the lamp showed 5 times of D value of Bacillus subtilis and air velocity around the lamp in holding section was 0.7 m/s, giving 0.33s of the resident time. The performance of air cleaner was tested with bacterial contaminator sprayed with suspension of Bacillus subtilis and hey powder. The device effectively decreased 80% of the population of airborn spore after 100 min operation at room temperature.
Sterilizing and Deodorizing Effect of UV-Ray Air Cleaner for Refrigerator
Chun, Jae-Kun ; Lee, Yung-Jin ; Kim, Kyung-Man ; Lee, Hong-Won ; Jang, Eu-Yung ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 174~177
Ultara violet ray air cleaner to use as the sterilization and deodorization device in refrigerator was designed and made of UV lamp and carbon block as the main components. The intensity of the lamp was
and reflector was installed to increase the radation. After running the device for 12 hours, 80% of the population of airborn bacteria was sterilized both at 48 and 480 liter refrigerator chambers. Ozone production caused by UV-ray reached 0.082 ppm at holding section within a few second when the device was operated at
and it showed 0.06 pm at
. Deodorization effect was 2.5 times greater than that of a device made of electrical are principle at
. New device 2 times more effectivly decreased trimethylamine and methyl mercaptan content applied as odor indicator substance in chamber at
than electrical arc type.
Estimation of Kinetic Parameters of Nonenzymatic Browning Reaction Using Equivalent Time at Reference Temperarture with Linearly Increasing Temperature Profile
Cho, Hyung-Yong ; Kwon, Yun-Joong ; Kim, In-Kyu ; Pyun, Yu-Ruamg ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 178~184
The procedure using equivalent time at reference temperature has been assessed for the estimation of kinetic parameters with experimental data. Kinetic studies of nonenzymatic browning reaction in model and food system were carried out with linearly increasing temperature method. These kinetic parameters, n,
of the systems were evaluated from original data in one step by nonlinear least square regression. The one step procedure yielded efficiently accurate parameter estimation. Computer simulated data with the kinetic models were well consistent with experimental data (average correlation coefficient=0.96).
Physicochemical Changes in Tilapia Oreochromis niloticus Muscle Induced by Acclimation to Sea Water
Hwang, Gyu-Chul ; Yoon, Ho-Dong ; Ji, Cheong-Il ; Park, Jeong-Heum ; Kim, Seong-Jun ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 185~190
Tilapia cultured in fresh water were acclimated in sea water with daily increase of
of salinity and it was completely terminated at the 7th day (0 week). Each three tilapia acclimated were examined weekly based from 0 week to elucidate changes of chloride cells in gill, mineral contents and physical properties in muscle and biochemical characteristics in myofibrils. Chloride cells existed in gills were gradually developed in number and size by acclimation to sea water and became to almost constant state at the third week. Shearing value, compressing strength and content of minerals such as Mg, Na and K in muscle were showed remarkable increase by acclimation to sea water in comparison to those of muscle from tilapia reared in fresh water. Myofibrillar
activities of tilapia acclimated in sea water also increased showing significant statistic difference (p<0.01) from those of tilapia reared in fresh water However. thermostability of myofibrils was dropped by acclimation to sea water. The increase of shearing value and compressing strength in the muscle of tilapia by acclimation to sea water would be attributed to the increase of myofibrillar ATPase activities which act to accelerate the decomposition rate of ATP. Therefore, it is suggested that this phenomenon associated with muscle contraction could be brought an improvement of texture of tilapia acclimated in sea water.
Glycosidase Pattern of Bacteroides fragilis Roid 8 Isolated from a Korean Adult Feces
Ji, Geun-Eog ; Lee, Se-Kyeong ;
Korean Journal of Food Science and Technology, volume 25, issue 2, 1993, Pages 191~195
The intestinal microflora of humans is an extraordinarily complex mixture of microorganisms, the majority of which are anaerobic bacteria. Amongst them, most prevalent bacteria are Bacteroides, Eubacterium, Peptococcus, Bifidobacteria. We isolated a Bacteroides fragilis strain from a Korean adult and examined various glycosidase activities of this strain. The activities of
, chitobiase and PNPCase were stronger in Bacteroides fragilis Roid 8 than in other intestinal anaerobic bacteria.
was strongest, followed by
and PNPCase. The activities of
were not present or very low. The activities of
were present but at a lower level than in Bifidobacterium. The effect of the carbon sources on the production of
and PNPCase of Bacteroides fragilis Roid 8 was investigated. :.actose and glucose lowered the production of the varous glycosidase enzymes studied in this work. In addition, we investigated the optimum temperature and pH of each glycosidase from Bacteroides fragilis Roid-8 using crude enzyme preparations.