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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 30, Issue 6 - Dec 1998
Volume 30, Issue 5 - Oct 1998
Volume 30, Issue 4 - Aug 1998
Volume 30, Issue 3 - Jun 1998
Volume 30, Issue 2 - Apr 1998
Volume 30, Issue 1 - Feb 1998
Selecting the target year
Simultaneous Gas Chromatographic Analysis of Ethanol and Acetic Acid in Vinegar
Yoon, Hee-Nam ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1247~1251
A method is developed for simultaneously determining ethanol and acetic acid in vinegars by quantitative packed-column gas chromatography. Vinegars were filtrated and directly chromatographed on a
stainless steel column packed with Tenax-GC, 80/100. Ethanol, isopropy alcohol as an internal standard, and acetic acid were completely separated within 20 min of running time without any interfering peaks. The accuracy of packed column gas solid chromatography (PCGSC) was discussed compared to the analytical data by titration, high performance liquid chromatography and capillary column gas liquid chromatography (CCGLC).
Discrimination of Domestic Rice Cultivars by Capillary Electrophoresis
Rhyu, Mee-Ra ; Kim, Eun-Young ; Ahn, Mee-Ok ; Kim, Sang-Sook ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1252~1258
Capillary electrophoresis (CE) with rice proteins was used to discriminate 10 domestic rice cultivars in less than 25 min. Most cultivars were differentiated quickly and easily using P-ACN buffer system. CE of rice prolamins allowed classifying ten varieties of Korean rice into three groups. Peak h was characteristic peak for Dongjinbyeo, Gaehwabyeo and Yongnambyeo which were classified into the group of Dongjinbyeo. Chuchungbyeo, Odaebyeo, Mangeumbyeo and Bonggwangbyeo easily differentiated from the group of Dongjinbyeo by the absence of peak h which were classified into the group of Chuchungbyeo. Peak g typical for Illpumbyeo, Hwaseungbyeo and Hwayoungbyeo accounted for 70% of total peak area. They belong to the group of Illpumbyeo. Some cultivars showed specific peak patterns among ten cultivars, Illpumbyeo was differentiated from others by several peaks between peak c and peak f, and the peak d was apparently detected in Odaebyeo not in others. Other minor differences were also found within each group. The result of the study showed that CE has potential for discrimination of rice cultivars. It also possesses the inherent advantages such as low mass requirements, fast seperations, and quantitative analysis through on-capillary UV detection.
Composition of Buckwheat (Fagopyrum esculentum Moench) Cultivars from Korea
Shim, Tae-Heum ; Lee, Heok-Hwa ; Lee, Sang-Young ; Choi, Yong-Soon ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1259~1266
To clarify the values and varieties of the buckwheats as a dietary source of nutritional and functional components, thirteen different samples of buckwheat were analyzed for this investigation. Six developed seeds were given by RDA, Korea or RDA branch of Kangwondo, and seven land race seeds were collected from a farmhouse. Amino acid analysis showed that glutamate, arginine and asparagine were major amino acids, whereas tryptophan, methionine and cysteine were minor ones of buckwheat. In addition, tryptophan content of buckwheat cultivars from Korea was 195 mg% on average. The content of rutin tended to be higher in developed cultivars than land races. On the other hand, the contents of phytic acid in buckwheats were in the range of 7.0 to 13.6 mg/g. In the tocopherol homologues of the buckwheats analyzed by HPLC, mean
contents were 6.16 mg/100 g with the actual range of
was very low or zero. There were a big variations in the iron content of the buckwheats of the minerals. SDS-PAGE showed that total proteins from buckwheats exhibited a relatively similar electrophoretic patterns on the whole. The results show that CV Suwon 1 has good quality, judged from the distribution of the components of buckwheats analyzed.
Changes of Physicochemical Properties of Gamma Irradiated Porks during Storage
Kwak, Hee-Jin ; Kang, Il-Jun ; Kim, Hyun-Ku ; Chang, Hac-Gil ; Park, Seung-Ae ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1267~1272
The changes in physicochemical properties of gamma irradiated porks were investigated during storage at different temperature and periods. TBA values increased according to the increment of irradiation dose levels. TBA values of nonirradiated and irradiated samples drastically increased with storage period and temperatures at both
. The acid value of porks stored at
was increased rapidly with the elapse of storage period in both nonirradiated and irradiated samples. However, the value decreased with increasing irradiation dose levels. VBN values increased more rapidly in nonirradiated samples than in irradiated samples with the storage period. Especially, VBN value of nonirradiated pork was four times higher than that of 3 kGy-irradiated one. No significant differences in the composition of fatty acids were observed in gamma irradiated samples. Free amino acids were changed with storage periods, but were not significantly affected by gamma irradiation.
Development of Enzyme-Protein Binding Assay for Rapid and Sensitive Analysis of Biotin
Lee, Kyung-Ae ; Shon, Dong-Hwa ; Ko, Young-Tae ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1273~1278
Conditions for enzyme-protein binding assay (EPBA) were established in order to detect biotin more rapidly and reproducibly than traditional microbiological assay (MBA). EPBA with streptavidin and biotin-KLH conjugate showed cross-reactivities on biocytin, a derivative with biotin activity, at the rate of 109%
, respectively, but not on other derivatives with no biotin activities, such as desthiobiotin, diaminobiotin and 2-iminobiotin. Detection ranges of biotin by EPBA with streptavidin and biotin-KLH conjugates were
, respectively. In the spike test with milk, fruit flake and pine-carrot juice, the correlation coefficience between MBA and EPBA with biotin-KLH conjugates was r=0.994. But MBA showed cross-reactivities both on biocytin and desthiobiotin at the rate of 80.1% and 66.7%, respectively. Detection range of biotin by MBA was
. These results strongly suggest that EPBA is efficient for biotin detection in sensitivity, detection range, cross-reactivity and time consuming.
Effects of Roasting Conditions on Physicochemical Characteristics and Volatile Flavor Components of Chicory Roots
Kim, Hyun-Ku ; Lee, Boo-Yong ; Shin, Dong-Bin ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1279~1284
This study was designed to investigate the reasonable roasting condition of chicory. Extraction and surface color development of roasted chicory were significantly influenced by roasting temperature and time, and they were increased with increasing time, and roasting at
showed the highest browning color development. Soluble solid contents was not affected by roasting temperature and time. Roasting for 10min at
exhibited the highest sensory score, at which the free sugar composition of the extract was 0.87% xylose, 0.62% fructose and 0.84% sucrose. A total of 17 volatile components were identified by GC/MSD from the dried and roasted chicories. Aldehyde, ketone and pyrazine compounds were found to be major volatile flavor components in chicory roots. It was concluded that the results of this work will be useful to determine the optimum conditions for roasting of chicory roots.
Preparation of Whey Powder-Based Biopolymer Films
Cho, Seung-Yong ; Park, Jang-Woo ; Rhee, Chul ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1285~1294
Whey powder, a by-product of milk industry, was utilized to produce biopolymer film with the combination of film matrix supporting material, sodium caseinate. Biopolymer films were prepared from whey powder-sodium caseinate mixtures at several mixing ratios. The effects of pH, plasticizers and cross-linkers on tensile strength (TS) and elongation (E) of films were investigated. The films could be formed by use of whey powder up to 70%. As the whey powder content was increased, TS of the film decreased while E increased. Films containing more than 70% of whey powder could not be formed due to the stickiness of lactose in whey powder. The optimum pH of the film solution was found to be 10. Among the plasticizers tested, sorbitol was found to be the most effective plasticizer while glycerol was inadequate for the film. Tensile strengths of films containing
whey powder were higher than 10 MPa with relatively high E, when the films were plasticized with 30% (w/w) and 40% sorbitol. TSs of the relatively weak films containing
whey powders were improved by the addition of small amount of sodium citrate for 30% sorbitol plasticized films, and by the addition of sodium chloride for 40% sorbitol plasticized films. It was concluded that up to 70% of whey powder could be utilized to produce biopolymer films by adding sorbitol and cross linkers at pH 10.
Effect of Soybean Protein Isolate on the Baking Qualities of Bread
Bae, Song-Hwan ; Rhee, Chul ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1295~1300
This study was conducted to investigate the effect of soybean protein isolate (SPI) on the baking qualities of bread which was made of composite flour blended with SPI extracted at acidic (pH 2.0, 3.0), neutral (pH 7.0) and alkaline (pH 10.0, 12.0) conditions. The mixogram showed that water absorption of composite flour dough blended with SPI extracted at pH 2.0 and 12.0 was higher than that of 100% wheat flour dough, and mixing time was shorter than that of 100% wheat flour dough. No differences were found between the composite flour blended with SPI at level of 5% and 100% wheat flour on the loaf volume of bread. The loaf volume of bread made of composite flour blended with
at level of 10% was lower than that of 100% wheat flour, but that of
, which had higher emulsion capacity than
was similar to that of 100% wheat flour. No differences were found between the composite flour blended with SPI at level of 5% and that of 100% wheat flour on springiness, chewiness, cohesiveness, gumminess, adhesiveness and hardness of bread. The composite flour blended with SPI at level of 10% was similar to 100% wheat flour on springiness, chewiness, cohesiveness, gumminess, adhesiveness and hardness of bread except for chewiness, gumminess and hardness of
which were significantly higher than that of 100% wheat flour (P<0.05).
Effect of Soybean Protein Isolate on the Properties of Noodle
Bae, Song-Hwan ; Rhee, Chul ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1301~1306
This study was conducted to investigate the effect of soybean protein isolate (SPI) on the properties of noodle which was made of composite flour blended with SPI extracted at acidic (pH 2.0, 3.0), neutral (pH 7.0) and alkaline (pH 10.0, 12.0) conditions. L-value of dry and cooked-moodle which were made of composite flour was lower than that of 100% wheat flour, but a and b-value wete higher than those of 100% wheat flour, Optimal cooking time of dry-noodle which was made of composite flour was longer than that of 100% wheat flour, but the weight, volume and water absorption of the cooked-noodle were lower than those of cooked-noodle of 100% wheat flour. Breaking force of dry-noodle which was made of composite flour blended with
was lower than that of 100% wheat flour, but the breaking force of dry-noodle which was made of composite flour blended with
at level of 5% and 10% was same as that of 100% wheat flour. Springiness and cohesiveness of the cooked-noodle which was made of composite flour were same as those of 100% wheat flour, but chewiness and hardness were higher than those of 100% wheat flour.
Quality Changes of Salted Baechu with Packaging Methods during Long Term Storage
Han, Eung-Soo ; Seok, Moon-Sik ; Park, Ji-Hyun ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1307~1311
Optimal packaging methods for the long term storage of salted winter baechu were investigated. Salted baechu was packaged individually in 20 ㎏ unit weight in LDPE (low density polyethylene), HDPE (high density polyethylene), PVC-box and then stored at
for 8 weeks. During storage, quality index of salted baechu were measured in terms of salinity, pH, reducing sugar content, total cell counts and lactic acid bacterial counts. Salted baechu deteriorated rapidly in PVC-box, and slowly in HDPE but sustained for 8 weeks in LDPE. In all treatment, salted baechu was maintained better at submerged parts in exudate, but deteriorated at emerged parts.
Effects of Electron-Beam Irradiation and Storage on Cholesterol Oxides Products of Beef Meat
Lee, Jeong-Ill ; Min, Joong-Seok ; Kim, Il-Suk ; Park, Gu-Boo ; Lee, Moo-Ha ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1312~1320
Some commercial beef loins in raw state were packaged with PVDC as aerobic and vacuum condition. The other beef samples were cooked until core temperature arrived at
and then packaged immediately in the same way as the raw state. These samples were irradiated by electron beam (0, 1, 2 kGy), and then stored in refrigerator
. Identity and quantity of cholesterol oxides were analysed at the 0, 7th, 14th day of storage. In the samples that were raw and packaged aerobically,
and 7-ketocholesterol were detected over
. Cholestanetriol and
were detected at levels below
during storage. In the samples that were raw and vacuum-packaged,
, 7-ketocholesterol and cholestanetriol were detected. In the samples that were cooked and packaged aerobically, cholestanetriol and
were detected below
and 7-ketocholesterol were detected as
, respectively. In all results, total amounts of cholesterol oxide increased significantly as irradiation dose and storage time increased (P<0.05).
Preparation and Storage Conditions of Oleoresin from Root Portion of Peeled Garlic
Kim, Sang-Kyun ; Cha, Bo-Sook ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1321~1326
Extraction and storage conditions of oleoresin were studied from root portion of peeled garlic, an waste of garlic industry. Extraction with ethanol and methanol showed an high solid yields of
at the temperature range of
. Two hours of extraction were found to be economic because of no significant increase in furthur extraction. Storage of the oleoresin under anaerobic condition such as vaccum or nitrogen resulted in a less changes in pH, total acidity, color and thiosulfinate content, than those changes under aerobic condition. Most of the thiosulfinate was decreased for all conditions after 14 days of storage at
. Glucose and sucrose were increased and most of organic acids were decreased during storage under nitrogen condition. Addition of ascorbic acid and cysteine into oleoresin retained the garlic flavor, effectively.
Production of Retort Food using Soybean Curd Residue
Chun, Kie-Hwan ; Kim, Byung-Yong ; Hahm, Young-Tae ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1327~1332
The optimum thermal condition of retort Biji product was determined by heat penetration curve, aerobic bacteria count and sensory test. Retort Biji showed a simple logarithmic heating curve regardless of solid content. Heating time was a
min until Fo value reached 9 min and the amount of microorganism in the Biji product sterilized for 26 min at
were decreased to
, indicating the safe range for retort product. The rate of heat penetration was reduced as solid content and size of product were increased, whereas sterilization temperature and initial temperature of product influenced the heat penetration curve. Sensory scare indicated that there was no significant difference in color, flavor, and appearance among different thermal processes. However, Biji product sterilized at
showed the highest score in overall preference value.
Amylase, Pretease, Peroxidase and Ascorbic Acid Oxidase Activity of Kimchi Ingredients
Kim, Hyun-Jung ; Lee, Jung-Jin ; Cheigh, Mee-Jung ; Choi, Shin-Yang ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1333~1338
Several enzymes of kimchi ingredients were assayed to improve the product quality using these quality related enzyme information. Among various hydrolases, amylase and protease were selected with respect to lactic acid fermentation. Peroxidase and ascorbic acid oxidase were studied for off flavor production and ascorbic acid destruction. The amount of protein in kimchi ingredients, specific and total enzyme activity of sample were compared. Regarding total enzyme activity of sample,
activity of salted and fermented anchovy, dried red pepper and salted and fermented shrimp were higher than other ingredients. Activity of salted and fermented anchovy was 2,790.0 units/g sample. Salted and fermented anchovy, oyster and Chinese radish showed the highest
activity (4.4, 2.1, 1.0 units/g sample, respectively). Salted and fermented anchovy showed the highest protease activity of 13.4 PU/g sample, followed by salted and fermented shrimp and dried red pepper. For peroxidase, Chinese radish, cucumber, green onion showed the highest activity of 7.2, 6.8 and 5.6 units/g sample, respectively. In case of ascorbic acid oxidase, salted and fermented anchovy showed the strongest enzyme activity (331.4 units/g sample), followed by dried red pepper and salted and fermented shrimp.
Processings of flavoring Substances from Small Kingfish
Oh, Kwang-Soo ; Kim, Jin-Soo ; Hur, Jong-Wha ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1339~1344
To develop natural flavoring substances, optimal hydrolysis conditions for two stage enzyme hydrolysates (TSEH) using small kingfish (Maegari) were investigated. The optimal conditions for TSEH were revealed in temperature at
for 3 hours digestion with alcalase (Aroase AP-10, pH 8.0) at the 1st stage and 2 hours digestion at
with neutrase (Pandidase NP-2, pH 6.0) at the 2nd stage. From the results in quality tests of water extracts, autolytic extracts and 4 kinds of enzyme hydrolysates, TSEH processing method was superior to other methods on the aspects of yield, nitrogen contents, taste such as umami intensity and inhibition of off-flavor formation, and transparency of extracts. We may conclude that TSEH from small kingfish was more flavorable compared with the conventional seasoning materials, it could be utilized as the seasoning substances for fisheries processing.
Taste Compounds and Functionality of Flavoring Substances from Small Kingfish
Oh, Kwang-Soo ; Moon, Soo-Kyung ; Heu, Min-Soo ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1345~1349
The flavor constituents and functionality of small kingfish were studied as affected by two stage enzyme hydrolysis (TSEH). Total free amino acid contents in water extract, autolytic extract and TSEH of small kingfish were 541.3 mg%, 8,245.3 mg% and 6,636.6 mg%, respectively. Major free amino acids in TSEH were hydroxyproline, glutamic acid, proline, leucine, phenylalanine, lysine, arginine. As for nucleotides and other bases, IMP, TMAO and total creatinine were principal components in TSEH. And the major inorganic ions in TSEH were Na, K, P, Cl and
. Also TSEH of small kingfish revealed very higher Angiotensin-I converting enzyme inhibition effect than those of water and autolytic extract.
Effects of Various Additives on the Thermal Properties and Gel Structure of Mackerel Surimi Prepared by Alkaline Washing under Reduced Pressure
Park, Hyung-Sun ; Park, Sang-Woo ; Yang, Seung-Taek ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1350~1356
An attempt was made to investigate the effects of additives (3%) such as egg white, soybean protein, corn starch and Read Amity-N (green bean starch 85%+psyllium husk 10%) on the thermal properties and gel structures of mackerel surimi and to examine the quality of surimi by using differential scanning calorimetry (DSC), rheometry and scanning electron microscopy (SEM). The thermal transition temperatures of mackerel surimi protein were 40, 52, 67 and
after those temperatures were changed to 37, 46, 57 and
after adding salt (3% NaCl). Addition of Read Amity-N and corn starch to surimi showed new peak at the temperature of
, respectively. The enhancing effects of gel strengths of mackerel surimi cooked gels prepared from adding four kinds of additives, respectively, were egg white > soybean protein > Read Amity-N > corn starch in order. Scanning electron microscopy showed a difference in fine structures between the cooked gels which were prepared with and without additives. Dispersion profiles of protein were more thick in cooked gel prepared with additive than in cooked gel prepared without additive.
Effect of Some Anti-caking Conditioners on the Flowability of Dried Garlic Powder
Yi, Young-Soo ; Kang, Hee-Ho ; Chang, Kyu-Seob ; Chang, Yeong-Il ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1357~1361
It has been shown that the physical properties of three anti-caking conditioners added garlic powders can be monitored and evaluated by some tests. The test parameters obtained are all quantifiable for powders fundamental properties. It is clear that cellulose powder and calcium carbonate are not attributed to the particle surface improvement effects. When SSA added 2% (w/w) for garilic powder which is improved flow ability and attractive index. Bulk density and compressibility were more sensitive indices to changes occurring in some conditioner added garlic powders.
Sterilizing Effect of Electron Beam on Ginseng Powders
Lee, Mi-Kyung ; Lee, Moo-Ha ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1362~1366
The sterilizing effect of electron beam was compared with that of gamma irradiation for commercial ginseng powders. White and red ginseng powders were contaminated by about
of total bacteria and by
of coliforms only in white ginseng powder. Data of microbial population for the sterilizing effect of electron beam irradiation showed that no microorganisms were detected in the samples irradiated up to 7.5 kGy for total aerobic bacteria and 2.5 kGy for molds and coliforms. Such doses were effective for controlling the microbial growth in the samples during 4 months of storage at room temperature. Decimal reduction doses
value) on the initial bacterial populations were
in electron beam and
in gamma irradiation, which were influenced by the initial microbial loads and the energy applied. Compared with gamma irradiation, electron beam showed a similar result in its sterilizing effect on ginseng powders, suggesting its potential utilization in due time.
Effect of Lithospermum erythrorhizon, Glycyrrhiza uralensis and Dipping of Chitosan on Shelf-life of Kimchi
Lee, Shin-Ho ; Jo, Ok-Ki ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1367~1372
The studies were carried out to investigative effects of Lithospermum erythrorhizon, Glycyrrhiza uralensis 3% (LG) with and without dipping of salted Chinese cabbage in 1% chitosan solution(LGDC) on fermentation of kimchi at
during 25 days. The pH and titratable acidity of kimchi with LG and LGDC were higher and lower, respectively, than that of control. Viable cells of total bacteria, lactic acid bacteria, Leuconostoc sp. and Lactobacillus plantarum in kimchi added with LG and LGDC were shown inhibitory effect about
log10 cycle, respectively. Specially Leuconostoc sp. and L. plantarum was very inhibited than in control from 0 day. The sour taste of LG and LGDC added kimchi was changed more slowly than that of control during fermentation of kimchi. But flavor, color and overall acceptability did not show significant difference(P<0.05) between treatments. The shelf-life of LGDC added kimchi was extended over 10 days compared with control.
Quality of Wet Noodle Prepared with Wheat Flour and Mushroom Powder
Kim, Young-Soo ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1373~1380
Wet noodles were prepared with wheat flour and mushroom powder (oyster and oak mushrooms), and effects of added mushroom powders on dough rheology and wet noodle quality were examined. Particle size distribution of mushroom powder ranged from 0.04 to
, which was different from that of wheat flour. The initial pasting temperature in amylograph, and the water absorption and the dough development time in farinograph increased with the increase of mushroom powder. The peak and final viscosities in amylograph, and dough stability in farinograph decreased with the increase of mushroom powder. Decrease of L value and increase of a and b values were shown with the increase of mushroom powder in wheat flour-mushroom powder composite as well as wet noodles. The cooked weight and volume of cooked noodles were decreased, but the turbidity of soup were increased with the addition of mushroom powder. Most of texture parameters (hardness, cohesiveness, chewiness and cutting force) of cooked noodles decreased with the addition of oyster mushroom powder, but increased with the addition of oak mushroom powder. From the result of sensory evaluation, wet noodles containing 3% oyster mushroom powder and 5% oak mushroom powder were rated as high quality wet noodles.
Corn-zein Laminated Carrageenan Film for Packaging Minced Mackerels
Park, Jeong-Wook ; Park, Hyun-Jin ; Jung, Soon-Teck ; Rhim, Jong-Whan ; Park, Yang-Kyun ; Hwang, Keum-Taek ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1381~1387
Laminated films were prepared by casting corn-zein and fatty acid mixed solutions onto
films, and the effect of various fatty acids with different concentrations on the film properties such as water vapor permeabilities (WVP), tensile strength (TS) and elongation was investigated. WVP of the film decreased as concentration of fatty acids increased, and the lowest WVP value
was achieved with laminated films containing 30% lauric acid/corn-zein. The TS of laminated edible film seemed to decrease as the concentration of fatty acids increased, and TS of the laminated film was the highest (36.21 MPa) when the film contained 10% oleic acid. Weight loss of the minced mackerels packaged with corn-zein/carrageenan film which did not contain fatty acid was 11.7%, but weight losses of the samples packaged with oleic acid and lauric acid were 6.97% and 0.81%, respectively, after 30 days storage at
. The laminated films had an effect on preventing oxidation of the minced mackerels during storage because of high oxygen barrier property of the film. All of the minced mackerels packaged with the laminated films greatly reduced the peroxide value (POV) compared with unpackaged minced mackerels during storage. Also, thiobarbituric acid (TBA) values of the minced mackerels packaged with the laminated films were lower than that of unpackaged minced mackerels during storage.
Changes of Ingredient in Traditional Andong Sikhe using Lactic Acid Bacteria and Yeast
Kim, Sung ; Lee, Son-Ho ; Choi, Hee-Jin ; Jo, Guk-Young ; Choi, Cheong ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1388~1393
Traditional Andong sikhe was produced by fermenting L. bulgaricus LBS 47 and S. cerevisiae SCS 5. The changes of nitrogen compound and amino acid during fermentation and storage were investigated. Crude protein was increased until 4days, the main fermentation period. Amino form nitrogen increased up to 37.50 mg% at the 2nd day of fermentation and the product tasted best at this time. Water soluble and salt soluble protein decreased during fermentation. Proline and aspartic acid were the two major free amino acids. The free methionine increased while the free lysine decreased in the process of fermentation. The amino acids of water soluble protein and salt soluble protin were totally 17 kinds. The major amino acids of water soluble and salt soluble protein were glutamic acid and aspartic acid. The arginine content of salt soluble protein increased as the fermentation proceeded.
Effects of Stabilizer on the Storage of Andong sikhe using Lactic Acid Bacteria and Yeast
Kim, Sung ; Son, Jun-Ho ; Jo, Kook-Young ; Son, Ku-Mok ; Choi, Cheong ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1394~1398
Lactobacillus bulgaricus LBS 47 and Saccharomyces serevisiae SCS 5 were selected for pure culture inoculation in the fermentation. The effects of stabilizers on the sedimentation, sensory evaluation and viscosity were investigated during fermentation of traditional Andong sikhe. Among the stabilizers added to the traditional Andong sikhe the Na-alginate appeared to be the best. When the product was evaluated by the sensory panel, the addition of stabilizers up to 0.1 % level actually increased the acceptability of the product, while the concentration of more than 0.2% stabilizers affected the acceptability negatively. The viscosity of the product fermented with the CMC and Na-alginate addition reached the maximum on the 2nd day of fermentation, while that of the homogenized Andong sikhe fermented with carrageenan reached the peak on the first day of fermentation.
Acid Tolerance of Lactobacillus brevis Isolated from Kimchi
Lee, Kap-Sang ; Shin, Yong-Seo ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1399~1403
We isolated wild lactic acid bacteria from kimchi and identified as Lactobacillus brevis by using API 50 CHL Kit, some morphological and physiological tests. In order to evaluate the acid tolerance of Lactobacillus brevis, its survivals rate, glycolysis assay, membrane permeability, and pH profiles of
were also determined. When Lactobacillus brevis were incubated in Lactobacilli MRS broth adjusted to various levels of pH for 2 hours, the decreases in its population at pH 4.0 and 3.0 were about 2.61 log cycles/mL and 5.89 log cycles/mL, respectively, but there was no decrease at pH 6.0 and 5.0. Glycolysis by Lactobacillus brevis had optimal pH about 6.5 and glucose degradation was reduced by 50% at a pH of 5.2.
release from Lactobacillus brevis cells in medium with pHs of 4.0 and 3.0 was 24.3 and 71.2% of totals, respectively. The
of Lactobacillus brevis showed a maximal activity between pH values of approximately 6.5 to 7.0.
The Effect of Mixed Medicinal herb Extracts with Antimicrobial Activity on the Shelf-life of Kimchi
Lee, Shin-Ho ; Cho, Ok-Ki ; Choi, Woo-Jeong ; Kim, Soon-Dong ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1404~1408
These studies were carried out to investigate the effect of mixed medicinal herbs, such as Curcuma longa and Lithospermum erythrorhozon (CL), Lithospermum erythrorhozon and Sophrora flavescens AITON (LS), Sophrora flavescens AITON and Glycyrrhiza uralensis (SG), and Glycyrrhiza uralensis and Schizandra chinensis (GS) on shelf-life of kimchi. The pH of kimchi containg 1% of medicinal herb extracts such as CL, LS, SG and GS was higher than that of control during fermentation for 25 days at
Titratable acidity, viable cells count of total bacteria and lactic acid bacteria in the kimchi were changed more slowly than in control. Shelf-life of kimchi was extended by addition of 1% mixed medicinal extracts such as CL, LS, SG and GS (1:1), respectively. The sensory quality (taste, flavor, crispness and overall acceptability) of CL, LS, SG and GS added kimchi was similar to that of control at 10 days of fermentation. But the sourness of LS, SG and GS (1%) added kimchi was more slowly developed than control after 15 days of fermentation, respectively. The effect of LS, SG and GS mixture on shelf-life in kimchi was significant. But the medicinal herb extracts added kimchi decreased its sensory quality with increasing concentration of the extracts.
Production of Monoclonal Antibody against Zearalenone Produced by Fusarium sp.
Kang, Sung-Jo ; Chung, Duck-Hwa ; Kang, Jin-Soon ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1409~1414
To develop zearalenone-specific monoclonal antibodies, hybridoma cells were produced by fusion of myeloma cells
and spleen cells from BALB/c female mice immunized with zearalenone-oxime coupled to bovine serum albumin (BSA). After screening of antibody titer of them with a sandwich type enzyme-linked immunosorbent assay (ELISA), 5 hybridomas which could produced monoclonal antibodies with a high affinity for zearalenone were selected. The monoclonal antibody produced by Z-2-M26 hybridoma exhibited the high sensitivity to zearalenone and a little cross-reactivity to
(11%), but did not react with
and DON. In conclusion, the developed monoclonal antibody appeared to be a very promising immunoreagent for the future development of a specific and sensitive quantitative ELISA for zearalenone.
Screening of Ochratoxin A Producing Fungi from Greenhouse Horticulture
Kang, Sung-Jo ; Park, Bong-Jung ; Lee, Jong-Ok ; Kang, Jin-Soon ; Chung, Duck-Hwa ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1415~1419
In order to evaluate the safety of greenhouse horticultures, a large number sample sources were collected, and the fungi of Aspergillus sp. and Penicillium sp. were isolated from them. Indirect competitive ELISA method and high performance liquid chromatography (HPLC) were applied to confirm the ochratoxin A producing abilities of isolated strains. One hundred ninety two sample sources including soil, pepper, strawberry and water mellon were collected for fungi isolation from western Gyeongnam, Andong and Gyeongbok. One hundred forty two strains of Aspergillus sp. and one hundred fifty three strains of Penicillium sp. were isolated respectively from them. The isolated fungi were tested for the production of ochratoxin A by ELISA. After culture of them on the modified sucrose low salt medium at
for 15 days, we found that five strains of Penicillium sp. produced ochratoxin A at the levels of
. Among them, #129-2 strain isolated from water melon, showed the highest level of ochratoxin A as
broth. However, all of isolated Aspergillus sp. didn't produce ochratoxin A. When we compared the results of ELISA method with HPLC method, ochratoxin A production of each isolated strains showed very similar levels.
Effect of Tannic Substances from Acorn (Quercus acutissima Carruthers) on the Storage Quality of Rice Wine
Choi, Seong-Hyun ; Bock, Jin-Young ; Nam, Se-Hyun ; Bae, Jung-Surl ; Choi, Woo-Young ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1420~1425
Rice wines, Yakju-type, were brewed with typical raw materials plus powdered acorns, and storage qualities of the fermented wines were examined. Initial optical densities of the acorn added-rice wines were shown around 0.116 at 660 nm and then decreased to
after 10 days storage at
. Organic acid contents in the acorn added-rice wines were lower than that of the control: the contents were lactic, succinic, citric, malic, oxalic and fumaric acid in order; and gallic acid, a kind of tannic substances was 0.39 mg%. Peroxide values of the acorn added-rice wines were not markedly changed for 9 days, remaining as low as
lard of lard, but that of the control was increased to
lard. As the results of clarity, acidity and antioxidation, the acorn added-rice wines appeared to be preservable, owing to tannic substances extracted from acorn powder.
Characterization of Enzymatic Properties of Streptomyces albus Amylase Expressed in Recombinant Bacillus subtilis
Park, Geun-Woo ; Kim, Myoung-Dong ; Ahn, Jang-Woo ; Kim, Young-Bae ; Seo, Jin-Ho ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1426~1431
The research was undertaken to characterize enzymatic properties of Streptomyces albus amylase expressed in recombinant Bacillus subtilis. Molecular weight and pI of the purified enzyme were estimated to be 50 kD by SDS-PAGE and 4.3 by isoelectric focusing. The optimum temperature and optimum pH were
and 6.0, respectively. D-and Z-value were estimated to measure thermostability of the purified enzyme. The Z-value was estimated
, which is lower than typical amylase. Maltotetraose was produced as a major component from soluble starch in the early state of reaction but gradually degraded to maltose. Thin layer chromatography was also performed to analyze the reaction products. The parameters involved in Michaelis-Menten enzyme kinetics were found to be the maximum velocity of 0.37 mM/min and the Michaelis constant of 0.13%, respectively.
Gamma-Radiation Sensitivity of Pathogenic Bacteria in Beef
Yook, Hong-Sun ; Kim, Sung ; Lee, Kyong-Haeng ; Kim, Yeong-Ji ; Kim, Kyoung-Pyo ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1432~1438
The gamma-radiation sensitivity of eight kinds of pathogenic bacteria related to beef was investigated in frozen cells
with 0.1 M phosphate buffer and inoculated cells in beef. In frozen cells, D10 values of pathogenic bacteria related to beef were
kGy, and inactivation factors were
at the radiation doses of
kGy. Beef was inoculated with Escherichia coli, Pseudomonas aeruginosa, Salmonella typhimurium, Enterobacter aerogenes, Vibrio parahaemolyticus, Staphylococcus aureus, Listeria monocytogenes, and Aeromonas hydrophila. Inoculated beef samples were packaged in air and irradiated at 0.005 to 3.0 kGy. Ninety percent of the viable pathogenic bacteria in beef was eliminated by doses of
kGy at room temperature, and the inactivation factors were
kGy at the radiation doses of
kGy. Therefore, irradiation is considered to be an effective method to control pathogenic bacteria in beef.
Antimicrobial Characteristics of Chitosan and Chitosan Oligosaccharides on the Microorganism related to Kimchi
Kim, Myung-Hee ; Oh, Se-Wook ; Hong, Sang-Pill ; Yoon, Suk-Kwon ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1439~1447
Antimicrobial activity of chitosan and chitosan oligosaccharides on the microorganism related to Kimchi was investigated. 5 kinds of chitosan, which have different deacetylation degrees and molecular weights were prepared and its effect on the organoleptic characteristics, pH and titrable acidity of Kimchi in the storage time were examined. C-4 and C-5 chitosan (D.A.:
recorded high score in the texture and showed pH 4.9 and titrable acidity 0.35%, compared with control (pH 4.1, titrarable acidity 0.50 %) evaluated to optimal ripening time. The chitosan oligosaccharides containing relatively large amount of
were chosen from C-4 chitosan hydrolyzates. Antimicrobial activity of C-4 and chitosan oligosaccharides against B. subtilis, B. cereus, Pse. fluorescens, E. coli, Lac. plantarum, Leu. mesenteroides, Lac. brevis, Ent. faecalis and 3 kinds of microflora from Kimchi were examined. The clear zone against microorganism were
at 3.0% C-4 chitosan and
at 5.0% chitosan oligosaccharides, and MIC of chitosan and chitosan oligosaccharides was shown
, respectively. The antimicrobial effect of chitosan and chitosan oligosaccharides was also observed in 3 kinds of total microflora from Kimchi and was most strong in the microflora from the ripening stage of Kimchi, suggesting C-4 chitosan and chitosan oligosaccharides could be applicable to extending shelf-life of Kimchi.
Freeze Drying of Fermented Milk Prepared from Milk and Fruit Juices
Ko, Young-Tae ; Oh, Mi-Hwa ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1448~1455
Fermented milk was prepared from milk or mixture of milk and apple juice/grape juice, and it was freeze dried. pH change and growth of Lactobacillus acidophilus (KCTC 2182) during freeze drying were studied. The effects of freeze drying on sensory evaluation and volatile aroma compounds in freeze dried sample or reconstituted sample were also studied. Freezing and freeze drying did not affect pH of fermented milk. Number of viable cells of L. acidophilus was markedly reduced during freezing or freeze drying. When number of viable cells in original fermented milk was considered as 100%, survival ratio of viable cells after freezing was
and that after freeze drying was
. When sensory properties of original fermented milk prepared from juice-milk (ratio 15:35) were compared with those of freeze dried/reconstituted sample, sensory properties of original sample were better than those of freeze dried/reconstituted sample. Ethanol, diacetyl, butanol and acetoin were detected in all of original samples and freeze dried/reconstituted samples while acetone was detected in samples containing high amount of grape juice. Volatile aroma compounds in original fermented milk were reduced during freeze drying. L. acidophilus produced ethanol, diacetyl and acetoin during fermentation.
Standardization of Kinds of Ingredient in Chinese Cabbage Kimchi
Cho, Eun-Ju ; Rhee, Sook-Hee ; Park, Kun-Young ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1456~1463
Kinds of ingredient of Chinese cabbage kimchi were standardized by the sensory evaluation, chemical properties, and functional properties of antimutagenic effect and inhibitory effect on the growth of AGS human gastric adenocarcinoma cells. The kinds of ingredient in control kimchi from the previous study, but Gueun salt instead of Chunil salt, exhibited better overall acceptability and less moldy smell and moldy flavor than any other kinds of ingredient added chinese cabbage kimchi in the taste. The kimchi showed chemical properties of properly fermented kimchi, pH 4.3 and acidity 0.72% and also contained 1.6 g% reducing sugar and
Leuconostoc sp. The juice of standardized kimchi with the above kinds of ingredient showed not only high antimutagenicity (74%) against aflatoxin
in Salmonella typhimurium TA100 but also strong inhibitory effect (60%) on the growth of AGS human gastric adenocarcinoma cells in SRB assay. From the taste, chemical and functional properties, the standardized kinds of ingredient were Youngyang taeyangcho red pepper powder, anchovy juice, Gueun salt, Garak sin 1 ho Chinese cabbage.
Mutagenicity of Chloropropanols in SOS Chromotest and Ames Test
Song, Geun-Seoup ; Han, Sang-Bae ; Uhm, Tae-Boong ; Choi, Dong-Seong ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1464~1469
SOS Chromotest and Ames test were carried out to evaluate the mutagenicity of three chloropropanols. In the SOS Chromotest, 3-monochloro-l,2-propanediol (3-MCPD) and 2,3-dichloro-1-propanol (2,3-DCP) except for 1,3-dichloro-2-propanol (1,3-DCP) induced SOS response in Escherichia coli PQ37 with dose-response relationship and 2,3-DCP was far more genotoxic than 3-MCPD. The genotoxic activities of both compounds, however, were very lower in E. coli PQ35 (PQ37
as compared to them in E. coli PQ37, whereas much higher in E. coli PQ243 (PQ37 tagA alkA). These results indicate that there are at least two types of DNA lesions caused by these compounds; one is a excision-repairable and the other is 3-methyladenine or any similar lesion which is excision-unrepairable and can induce adaptive response. In Salmonella typhimurium TA100, all the compounds showed strong mutagenicities, establishing the following genotoxic order: 2,3-DCP>3-MCPD>1,3-DCP. But the mutagenic activities were very low in S. typhimurium TA98 and TA97a. These results suggest that the mutation by chloropropanols can be induced by the DNA lesions causing base-pair substitutions. From the result that the mutagenicities of 3-MCPD and 2,3-DCP in S. typhimurium TA1535 were very low as compared to those in S. typhimurium TA100, it was appeared that the mutations by both compounds necessitate error-prone SOS repair.
Effect of Korean Rice-Wine (Yakju) on in vitro and in vivo Progression of B16BL6 Mouse Melanoma and HRT18 Human Colon Adenocarcinoma Cells
Chung, Kun-Sub ; Oh, Won-Taek ; Nam, Sang-Min ; Son, Byoung-Soo ; Park, Yong-Serk ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1470~1475
Two kinds of Korean rice-wine (Yakju) with different process and ingredients, and Japanese rice-wine (Sake) were chosen for this study, and throughly dried and solubilized in water or cell culture medium. In vitro cytotoxicity assays of the solubilized wine solids exhibited that maximum dilution factors for inhibition of B 16BL6 mouse melanoma cell growth were 16X for herbal medicine-added rice-wine (Korean rice-wine I) and typical Korean rice-wine (Korean rice-wine II), and 8X for Japanese rice-wine. Their cytotoxic effects on HRT18 human colon adenocarcinoma cells were even lower than those on B16BL6 cells. The morphology of the tumor cells were changed by addition of the solubilized wine solids. Inhibitory effect of the rice-wine on in vivo tumor growth and metastasis were monitored after implantation of B16BL6 cells into C57BL/6 mice with daily feeding the solubilized wine solids. Compared to non-fed control groups, B16BL6 tumor growth and metastasis to lung were clearly inhibited by feeding the wine solids, in order of Korean rice-wine I > Korean rice-wine II > Japanese rice-wine. The data of in vitro cytotoxicity and the cell shape changes indicate that the inhibitory effect of tumor progression may be attributed to tumor cell differentiation or immune stimulation induced by certain components in the rice-wine, rather than direct cytotoxicity of the components.
ACE Inhibitory and Antihypertensive Effect of Chitosan Oligosaccharides in SHR
Hong, Sang-Pill ; Kim, Myung-Hee ; Oh, Se-Wook ; Han, Chan-Kyu ; Kim, Yong-Hyun ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1476~1479
Effect of chitosan oligosaccharides on the ACE (angiotensin I converting enzyme) inhibition and antihypertension in SHR (Spontaneously hypertensive rat) was examined. The ACE inhibition activity was observed in all the chitosan oligosaccharides used in this study, and chitosan trimer exhibited the highest inhibitory activity
compared with other chitosan oligosaccharides
. The results suggested that chitosan trimer was a good inhibitor of ACE in molecular level. When the single oral dose (2.14 mg/kg, similar to dose level of Captopril, known as strong ACE inhibitor) of chitosan trimer was given to 8 or 21 week aged SHR, the blood pressure reduction of both SHRs in 4hrs were
, respectively. Therefore, it was suggested that chitosan trimer could be applicable as natural ACE inhibitor related to antihypertension.
Quality Changes of Egg Products during Storage
Kim, Jae-Wook ; Kim, Hyong-Chan ; Hur, Jong-Wha ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1480~1483
To know the probable storage conditions for commercially prepared ‘baked egg’ and ‘rolled egg’ products, microbes and quality changes for samples immediately after the production and stored under the several conditions were tested. Sealed samples were stored at 5, 10, 15,
, respectively and tested at 1 or 2-days intervals, opened samples were stored at 15, 20, 30,
, respectively and tested at 6-hr intervals. Coliform bacteria, E. coli, Salmonella, Staphylococci were not detected, and viable cell counts level was under
for samples immediately after the production. The higher the storage temperature and baked eggs rether than rolled eggs showed more rapid microbial growth for both samples. For sealed condition, 14-days at
for both samples, 7-days for rolled eggs and 5-days for baked eggs at
were kept their initial microbial level and favorable flavor. For opened condition, it showed remarkable microbial increase after
and 12 hr for
. From these results, used egg products samples are able to be stored more than 1-week at below
and opened samples need to be stored at cold storage. At room temperature, it egg products.
Superoxide Dismutase-like Activity of Apple Juice Mixed with Some Fruits and Vegetables
Hong, Hee-Do ; Kang, Nam-Kil ; Kim, Sung-Soo ;
Korean Journal of Food Science and Technology, volume 30, issue 6, 1998, Pages 1484~1487
Superoxide dismutase (SOD)-like activities of sixteen kinds of fruits, vegetable juice and commercial concentrates were measured by pyrogallol autoxidation method. The changes in SOD-like activity by heat treatment and the increase in SOD-like activity of apple juice mixed with fruits and vegetables were investigated. SOD-like activity of broccoli juice was 41.7%, the highest value among tested sample. SOD-like activities of strawberry juice, carrot concentrate, kiwi juice, radish juice and apple juice were 30.2, 30.0, 27.6, 26.7, 24.1 and 14.6%, respectively. SOD-like activity was increased generally after heat treatment at
until 20 min. SOD-like activity of apple juice was increased
by mixing with 20% of carrot concentrate, kiwi juice, strawberry juice, broccoli juice, respectively and particularly was increased 48% by mixing with 20% of raddish juice.