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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 32, Issue 6 - Dec 2000
Volume 32, Issue 5 - Oct 2000
Volume 32, Issue 4 - Aug 2000
Volume 32, Issue 3 - Jun 2000
Volume 32, Issue 2 - Apr 2000
Volume 32, Issue 1 - Feb 2000
Selecting the target year
Effects of Antibrowning Agents on the Quality and Browning of Dried Onions
Kee, Hae-Jin ; Park, Yang-Kyun ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 979~984
To improve the quality of dehydrated onion, antibrowning agents were screened. Effects of antibrowning agents on the degree of browning and the quality characteristics in dried onions were investigated. Sliced onions were dehydrated in an air drier at
within 3 percent moisture. Among various antibrowning agents, cyclodextrin and corn starch treatments were selected. Dipping in 4%(w/v) corn starch suspension proved more effective in preventing browning than other treatments. The change of color and the degree of browning showed a correlation. Dried onions treated with antibrowning agents prevented browning at around
compared to control. The contents of reducing sugar and vitamin C in treated onions had minimally changes.
Oxidative Cleavage Products of
Kim, Seon-Jae ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 985~990
was subjected to ozonolysis in ice-cold dichloromethane. The ozonolysis products were fractionated with a silica column and the carbonyl fraction was analyzed by ODS-HPLC with a photodiode array detector.
was solubilized in toluene, and then oxidized by incubating at
, 72 hr under atmospheric oxygen. Carbonyl compound and acidic compound were produced. In comparison with autoxidation and ozonolysis, each compound showed the same retention time and UV-vis spectra were identical to the reference cleavage products prepared by ozonolysis of
. Absorption spectrum of acidic compound was similar to that of standard 4,5-didehydrogeranyl geranyl acid which is known to possess biological activity. Thus, eccentric cleavage of
was confirmed to occur in vitro under oxidation condition.
An Enzyme-Linked Immunosorbent Assay for Quantitation of Soy Proteins in Food
Shon, Dong-Hwa ; Kim, Hyung-Jung ; Eum, Byong-Wook ; Kim, Soo-Ho ; Kim, Soon-Mi ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 991~996
Enzyme-linked immunosorbent assay was developed for the analysis of soy protein in foods. Competitive indirect ELISA (ciELISA) was established by using specific antibodies against the heat-stable acidic subunits (AS) of glycinin. Soy proteins in each sample used in this study were solublized in the presence of urea and DTT and boiled at
for 1hr and then were renatured with a cystine-containing solution. After these treatments, each isolated soy protein (ISP) heated at 60, 70, 80,
for 10 minutes showed almost the same curve as unheated one in the ciELISA. The detection limit of ISP was 0.3
. Anti-AS antibodies have very low reactivities less than 0.1% toward non-meat proteins such as skim milk and casein and did not show any reactivities toward egg white powder and ovalbumin. When laboratory-made sausages containing ISP of
were assayed by ciELISA, the mean recovery was about 83% (C.V., 19%). In addition, the average content of soy protein in commercial sausages was 1.27%.
The Screening and Pattern Comparison of Organic Acids in 3 Kinds of Medicinal Herbal Extracts
Chung, Ha-Yull ; Jung, Do-Hyun ; Park, Young-Joon ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 997~1001
The organic acids in 3 kinds of medicinal herbal extracts were screened and compared each other according to their organic acid contents by an efficient gas chromatographic method. It involves solid-phase extraction of organic acids using Chromosorb P with subsequent conversion to stable tert-butyldimethysilyl derivatives for the direct analysis by capillary column gas chromatography and gas chromatography-mass spectrometry. Total of 24 organic acids were reproducibly identified from 3 kinds of herbal extracts. When the GC profiles were simplified to their retention index spectra, characteristic patterns were obtained for each herb sample. As expected, three kinds of herbal extracts showed three distinct patterns.
Contents and Estimated Intakes of Trans Fatty Acids in Korean Diet
Kim, Jong-Hee ; Jang, Kyung-Won ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1002~1008
The purpose of this study was to provide the fundamental information for establishing the database needed to estimate total intakes of trans fatty acids in Korea. The amounts of trans fatty acids contained in 164 samples including 25 samples of margarines, 21 samples of shortenings, 19 samples of vegetable salad and cooking oils, 53 samples of confectionery products, 18 samples of bakery products, 19 samples of dairy products, and 9 samples of animal fats and meats were analyzed by capillary gas liquid chromatography. The average amounts of trans fatty acids in those foods were calculated and expressed as gram per one serving. Then, the average daily intakes of trans fatty acids per capita were estimated using the analyzed amounts of trans fatty acids and the amount of yearly production for those foods. The amounts of trans fatty acids per 100 g of lipids were
(14.66% on average) in margarines,
(14.21% on average) in shortenings,
(1.54% on average) in vegetable salad and cooking oils,
(10.92% on average) in confectionery products,
(7.87% on average) in bakery products,
(2.27% on average) in dairy products, and
(2.24% on average) in animal fats and meats. Major isomers of trans fatty acid in the sample foods were
. As a result, the korean average daily intake of trans fatty acids in korea was estimated to be 2.3 g per capita. The amounts of trans fatty acids consumed from each selected food were as follows: 0.35 g from margarines, 0.57 g from shortenings, 0.11 g from vegetable salad and cooking oils, 0.65 g from confectionery products, 0.07 g from bakery products, 0.14 g from dairy products and 0.21 g from animal fats and meats.
An Enzyme-Linked Immunosorbent Assay for Detection of Pantothenic Acid
Shon, Dong-Hwa ; Park, Youn-Sick ; Bae, Gun-Won ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1009~1014
In order to detect pantothenic acid (PA), conditions for enzyme-linked immunosorbent assay (ELISA) were established. Anti-PA-BSA antibody was produced from rabbits immunized with PA-bovine serum albumin (BSA) conjugates which were prepared by the bromoacetyl chloride [Bc] method (PA-BSA[Bc]) and by the periodate oxidation [Po] method (PA-BSA[Po]). PA-BSA[Bc] and PA-BSA[Po] was used as a coating antigen for competitive indirect(ci)ELISA. The Anti-PA-BSA[Po] antibody on ciELISA showed no competitive reaction. The detection limit of PA by ciELISA using Anti-PA-BSA[Bc] antibody was 1 ppm. The Anti-PA-BSA[Bc] antibody showed little cross-reactivity to PA derivatives such as pantoyllactone, pantetheine, pantothenyl alcohol, and acetyl CoA. The detection limit of PA by microbiological assay (MBA) was 10 ppb. Assay recoveries of PA in egg, cow's liver, and lettuce by ciELISA were 109, 64, and 344%, respectively, comparing with the MBA results.
Volatile Flavor Components in Cooked Black Rice
Song, Seon-Joo ; Lee, You-Seok ; Rhee, Chong-Ouk ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1015~1021
Volatile flavor components (VFCs) in cooked black rices (Suwon-415 and Chindo) were studied. The major reactions during cooking, which result in aroma volatiles, are the Maillard reaction between amino acids and reducing sugars, and thermal degradation of lipid. Black rices washed with water were soaked in 1.5 folds water and heated at
in oil bath for 30min. VFCs in cooked black rices were extracted for three hours by SDE and were analyzed by GC and GC/MS. A total of 91, 82 volatiles were identified in Suwon-415 and Chindo black rice, respectively. Suwon-415 was composed of 26 alcohols, 10 aldehydes, 5 acids, 11 esters, 15 ketones, 9 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 9 sulfur containing compounds. Chindo was composed of 28 alcohols, 9 aldehydes, 4 acids, 12 esters, 14 ketones, 5 hydrocarbons, 3 furans, 3 nitrogen containing compounds and 4 sulfur containing compounds.
Changes of Total Polyphenol Content and Electron Donating Ability of Aster glehni Extracts with Different Microwave-assisted Extraction Conditions
Kim, Hyun-Ku ; Kwon, Young-Joo ; Kim, Kong-Hwan ; Jeong, Yoon-Hwa ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1022~1028
Aster glehni was extracted by microwave-assisted extraction(MAE) and reflux extraction(RE) methods and their extraction efficiencies were compared. A considerable reduction in extraction time was achieved by MAE. When 70% methanol, 50% methanol, 70% ethanol, or 50% ethanol was used, MAE extract contained nearly same amounts of soluble solid and total polyphenol contents as obtained by RE. The optimum MAE conditions for the extraction of Aster glehni were
watts of microwave energy and
minutes of extraction time. No significant changes were found in electron donating ability(EDA) over the variation of microwave energy or extraction time. The use of diluted methanol or ethanol resulted in improving extraction yield(24%), total polyphenol content(2.6%) and EDA(60%).
Sample Preparation for Quantitative Determination of Bisphenols in Canned Beverages Coated with Epoxy by RP-HPLC
Kang, Kyung-Mo ; Lim, Heung-Youl ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1029~1034
A suitable method of sample treatments to minimize the analytical interferences was presented in order to determine bisphenols [bisphenol F (BPF), bisphenol A (BPA), bisphenol F diglycidyl ether (BFDGE), and bisphenol A diglycidyl ether (BADGE)] in various canned beverages coated with epoxy resin by the reversephase high performance liquid chromatography (RP-HPLC) equipped with a fluorescence detector and the gas chromatography with mass selective detection. The recovery test of bisphenols was performed using 1, 5, and 10
bisphenols spiked beverages with the combined technique of the solid-phase extraction (SPE) and the liquid-phase extraction (LPE). Both BPA and BADGE showed quite adequate resolutions in HPLC-chromatograms. The recoveries of BPA obtained by LPE with diethyl ether were higher than those obtaind with methylene chloride on coffee, shikhye and fruit juice. For cola and tea, the recoveries of BPA obtaind by SPE were higher than those by LPE with diethyl ether. The recoveries of BADGE were less than those of BPA for all beverage samples treated by either SPE or LPE method. In survey of bisphenols for eighteen commercial canned beverage samples, BPA contents of coffee, cola, tea, shikhye, and fruit juice were in the range of
, respectively, but there was no detection of BPA in beer sample.
Characteristics of Volatile Flavor Compounds in Kochujangs with Meju and Soybean Koji during Fermentation
Choi, Jin-Young ; Lee, Taik-Soo ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1035~1042
Volatile compounds of kochujang prepared with meju and koji were analyzed by using a purge and trap method during fermentation and identified with GC-MSD. Thirteen alcohols, seventeen esters, seven acids, six aldehydes and nine others were identified. Twenty four volatile flavor detected immediately after making kochujang including 7 alcohols and 9 esters. Six volatile flavor compounds including 1 alcohol and 3 esters were more found after 30 day of fermentation and increased to forty nine of volatile compounds after 150 days. Six alcohols such as ethanol, 3-methyl-butanol, 2-methyl-1-propanol, 1-butanol and nine esters such as ethyl acetate, ethyl butyrate, ethyl caproate, ethyl carpylate and seven others were commonly found through the fermentation period. Peak area (%) of 1-butanol was the highest one among the volatile flavor compounds after 30 day of fermentation and ethanol showed the highest peak area after 60-90 day and 150 day of fermentation, and 3-methyl-1-butanol showed the highest peak area after 120 day of fermentation, 2-Methyl-1-propanol, ethyl butyrate, ethyl acetate, acetaldehyde, ethoxyethene, ethenone, methylbenzene were detected in the kochujang during the fermentation.
Proximate Composition and Calorie of Korean Instant Noodles
Kim, Min-Ji ; Shin, Soong-Nyong ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1043~1050
The nutritional value of commercial instant noodles produced in summer and winter seasons were investigated. Only the noodle itself was used for the analysis. The content of carbohydrate was calculated by difference. The calorie was estimated by using a conversion factor of 4.32 for protein, 9.21 for fat and 4.20 for carbohydrate. Bag-type instant noodles had higher moisture, but lower content of fat and calorie compared with bowl-type products. No seasonal variations on composition and calorie were found. The calorie was negatively correlated with moisture or carbohydrate content, and positively correlated with fat content. The calorie estimated from linear regression equation of calorie vs. moisture was similar to the value calculated using a conversion factor, which implies that the calorie of the instant noodle can be simply estimated from the moisture content. The intakes of calorie from fat accounted for 30.8% and 34.1% from bag-type and bowl-type noodles, respectively. The content of ash and fat, and calorie were significantly decreased upon cooking, which were more pronounced in the bowl-type products. At the same moisture contents the loss of calorie for bag-type products was 3.5% and for bowl-type ones was 7.7%.
Changes of Chemical Properties in Processing of Low Salted and Fermented Shrimp Using Gamma Irradiation immediately before Optimum Fermentation
Lee, Kyong-Haeng ; Ahn, Hyun-Joo ; Lee, Cherl-Ho ; Kim, Yeung-Ji ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1051~1057
Gamma irradiation was applied to develop fermented shrimp product with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at
. The sample was irradiated for 15% added salt at the 4th week and for 20% at the 6th week during fermentation with 0, 5 and 10 kGy absorbed doses. The irradiation was applied at optimum stage of fermentation determined when the content of amino nitrogen(AN) arrived approximately 400 mg%. Chemical properties such as amino nitrogen(AN), volatile base nitrogen(VBN), trimethylamine(TMA) and neutral protease activity were examined during whole fermentation. The AN, VBN, TMA and protease activity were not affected immediately after gamma irradiation. The more NaCl concentrations and irradiation dose, the less content of chemical compounds and protease activity was found. From the results of chemical properties, it was concluded that fermented shrimp with 15% of salt and irradiated at 10 kGy before optimum fermentation, or 20% and 5 kGy or above were maintained the sound quality during storage compared with the control.
Comparison of The Taste Compounds of Wild and Cultured Eel, Puffer and Snake head
Kim, Hee-Yun ; Shin, Jae-Wook ; Sim, Gyu-Chang ; Park, Hee-Ok ; Kim, Hyun-Sook ; Kim, Sang-Moo ; Cho, Jae-Sun ; Jang, Young-Mi ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1058~1067
In this study, eel, puffer and snake head fish, which are widely taken and highly valued for processing into baked fish, soup or fish juice were studied by classifying them into wild fish and cultured fish, and evaluated in terms of taste. The samples were gathered in the area including Kimhae, Samchonpo and Haman in Kyungsangnam-do, Kangsu-Gu in Pusan and Bukcheju-Gun in Cheju-do. Proximate compositions, the content of nucleotides and their related compounds, total and free amino acids, organic acids and fatty acids of the fishes were analysed. Generally, as for the compositions, wild fish had a higher crude fat content and a lower moisture content as compared with cultured fish, while there was no great difference between them in terms of crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR, Hx were detected, and the amounts of which were nearly the same with respect to the growth conditions. IMP content was high in all of the samples, while ATP content was extremely low. Total 17 amino acids were detected from the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine, leucine, glycine, alanine and arginine, and low contents of cystein, isoleucine and methionine. As for the other amino acids, generally same level of contents were detected for each samples. In cases of eel and snake head fish, the wild fish had higher total amino acid contents in comparison with cultured fish. And the result to the contrary was obtained for the case of puffer. Sample fishes had nearly the same compose distribution of free amino acid though the contents of which were a little different according to the samples. Each sample had high contents of taurine, hydroxyproline, glutamic acid, glycine, cystathionine,
acid and lysine. Total organic acid contents of cultured fish was higher than that of wild fish. All fishes commonly had high contents of lactic acid, iso-valeric acid, oxalic acid and fumaric acid. High levels of
were shown in all of the samples and
polyunsaturated fatty acid content of cultured fish was higher than that of wild fish, and as for the essential fatty acid, wild fish has higher content in comparison with cultured fish.
Quality Evaluation of Strawberry Jams Prepared with Refined Dietary Fiber from Ascidian(Halocynthia roretzi) Tunic
Byun, Myung-Woo ; Yook, Hong-Sun ; Ahn, Hyun-Joo ; Lee, Kyong-Haeng ; Lee, Hyun-Ja ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1068~1072
Strawberry jams were prepared with addition of 1.0 and 2.0% dietary fiber isolated from ascidian (Halocynthia roretzi) tunic for recycling wastes of seafood source and developing new food products. The texture of the jams examined were using a back extrusion rig. All of the rheological parameters decreased in the fiber-enhanced jams. Viscosity profiles were also decreased in the fiber-enhanced jam samples. Hunter L' and a' values increased in the fiber-enhanced jams, accordingly revealing reddish color. As a result of sensory evaluations, the result of taste tests and overall acceptability were significantly acceptable. In the list of acceptability factors, except spreadibility, jam where 1% fiber was added, high sensory scores and preferable acceptability were noted.
Properties of Wet Noodle Changed by the Addition of Whey Powder
Lee, Kyoung-Hae ; Kim, Kyung-Tack ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1073~1078
Wet noodles were prepared with all purposed flour and whey powder, and effects of added whey powder on dough rheology and noodle quality were examined using texture profile analysis, sensory evaluation and colorimeter. The initial pasting temperature in amylograph and the maximum resistance in extensograph increased with the addition of whey powder, while the water absorption and the dough development time in farinograph and the extensibility in extensograph decreased. The weight and volume of cooked noodles decreased and turbidity of soup increased with the addition of whey powder. Sensory evaluation revealed that the texture, taste and overall acceptabillity of cooked noodle from 5% whey powder were significantly different from the others. Texture profile analysis of cooked noodles showed decrease of hardness, cohesiveness, chewiness and springiness with the increase of whey powder. L and a values of wet noodles decreased with the addition of whey powder and b value increased.
Separation of Kiwi Pectinesterase Inhibitor and its Effect on Cloud Maintenance in Cloudy Juices
Kim, Myoung-Hwa ; Go, Eun-Kyoung ; Hou, Won-Nyoung ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1079~1086
Pectinesterase inhibitor(PEI) of ripened kiwi fruit(Actinidia chinensis) was separated with affinity chromatography using CNBr-activated Sepharose 4B being covalently bound by orange pectinesterse(PE). The affinity resin strongly and selectively bound PEI, which could be eluted in high yield as a single peak by pH 9.5 without loss of inhibitory activity. The separated PEI had maintained almost inhibitory activity at
during 30 days but lost it at room temperature in 4 weeks. The PEI possessed a molecular weight of 16.6 KDa, as estimated by 12.5% SDS-PAGE. PEI had optimum pH of 7.5, optimum temperature of below
and stability up to
. Also, optimum inhibitory activity for PEI was obtained in 0.2 M NaCl of substrate solutions. The kind of inhibition on tomato pectinesterase was found to be noncompetitive, using citrus pectin as substrate. Fresh orange juice added with crude PEI extracts maintained almost the same cloud stability as pasteurized juice. In case of apple juice, the addition of crude PEI extracts to apple juice had decrease of L-ascorbic acid with nearly no effect on cloud loss.
Preparation and Shelf-life of Soybean Curd Coagulated by Fruit Juice of Schizandra chinensis RUPRECHT(Omija) and Prunus mume(maesil)
Jung, Gi-Tai ; Ju, In-Ok ; Choi, Joung-Sik ; Hong, Jae-Sik ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1087~1092
Traditional food soybean curd was prepared using the fresh fruit juice of Schizandra chinensis RUPRECHT(Omija) and Prunus mume(maesil), and investigated the optimal preparative conditions(water addition ratio, heating time of mashed soybean and fresh fruit juice concentration), physical properties, sensory evaluation and shelf-life. Soybean curd coagulated with 0.9% Omija juice showed the highest yield at
, 12.5 times water addition and 5 min heating. For soybean curd coagulated with 1.5% Maesil juice showed the highest yield at
, 10 times water addition and 5 min heating. The physical properties (hardness, adhesiveness, chewiness and gumminess) of soybean curd coagulated with juices of Omija and Maesil showed lower values for hardness, adhesiveness, chewiness and gumminess. However sensory scores of both were evaluated higher than those of coagulated with
. The shelf-life of soybean curd prepared from Omija and Masil juices and then soaked in 0.1% acetic acid was better than that of coagulated with
or soaked in distilled water.
Emulsifying and Rheological Properties of the Pine Nut's Extracts
Lee, Seog-Won ; Rhee, Chul ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1093~1101
The effects of concentration and pH on the emulsifying and rheological properties of the pine nut's protein extract(PNPE) and carbohydrate extract(PNCE) were investigated. Emulsifying activity index(EAI) of sample containing PNPE was minimal at pH 4.0 and the alteration of pH from 4 to 3 or 8 increased EAI regardless of concentration. The most EAI(about 6.44
solid) significantly(p<0.05) observed in solution containing 1% PNPE at pH 8.0, but that of 3% PNPE(0.10
solid) was minimal at pH 4.0. The emulsion stability exhibited maximum value(about 20) in 3% PNPE emulsion at pH 8.0. However, EAI of samples containing PNCE increased gradually with the increase of pH, but it had lower value than that of samples containing PNPE. At pH 7.0 and 8.0, the rheological behavior of emulsion solutions showed Newtonian fluid(n=1, $r^2>0.99$) regardless of concentration in all samples containing PNPE, but the samples containing PNCE showed pseudoplastic behavior(n<1) in all conditions. The sample with the better emulsion stability index(ESI) significantly(p<0.05) exhibited the higher L, b, and
, however, lower a value.
Improvement of the Hygienic Quality and Shelf-life of Kwamegi from Cololabis seira by Gamma Irradiation
Cho, Kyung-Hwan ; Lee, Ju-Woon ; Kim, Jae-Hun ; Ryu, Gi-Hyung ; Yook, Hong-Sun ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1102~1106
This study was carried out to investigate the effects of gamma irradiation for the improvement of hygienic quality and the extension of shelf-life of Kwamegi(semi-dried colobabis seira). Kwamegi was stored at
after gamma irradiation with doses of 0, 3, 5, 7 and 10 kGy. In microbiological aspects, non-irradiated Kwamegi was rapidly deteriorated during storage, and some harmful bacteria were detected in a microbial analysis using a selective medium. However, the total viable cells and presumptive pathogens were reduced with the increase of irradiation dose, and dose level of 7 to 10 kGy was considered to be optimum and effective dose for the preservation of Kwamegi.
Processing of Low Salted and Fermented Shrimp Using Gamma Irradiation Before Optimum Fermentation
Ahn, Hyun-Joo ; Lee, Cherl-Ho ; Lee, Kyong-Haeng ; Kim, Jae-Hyun ; Cha, Bo-Sook ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1107~1113
Gamma irradiation technology was applied to develop salted and fermented shrimp with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at
for 10 weeks. The sample was irradiated at 0, 5.0 and 10.0 kGy right before optimum stage of fermentation. Fermented shrimp with 30% of salt concentration was also prepared as a control. The proximate composition, salinity and Aw were not affected by gamma irradiation. However, pH of irradiated samples was lower than that of non-irradiated samples, probably because irradiation effectively suppressed excessive fermentation by controlling microorganisms. From the results of sensory analysis, it was concluded that fermented shrimp with 15% of salt and irradiated at 10 kGy before optimum fermentation, or 20% of salt and 5 kGy or above were the most effective in terms of sensory quality and storage stability.
The Chemical Properties of Doenjang Prepared by Monascus Koji
Kim, Eun-Young ; Rhyu, Mee-Ra ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1114~1121
Monascus koji have been used as a natural food colorant and preservative in Asia countries for centuries. This study was investigated to the chemical properties of Doenjang prepared with Monascus koji. Four kinds of Doenjang were fermented with Aspergillus koji only and Aspergillus koji plus 10%, 20% and 30% Monascus koji of its amount, respectively, and the changes of characteristics were investigated during fermentation. All the Monascus koji substituted Doenjang showed lower protease activities than Aspergillus koji Doenjang over all periods of fermentation. No differences of amino nitrogen and free amino acids were found after 30 days of fermentation and reducing sugars and peptides were found during over all periods of fermentation in each other. The Monascus koji gave higher a-, L- and C-values and lower h-values than Aspergillus koji. Sensory profiles of color, flavor, taste and overall quality on the final products which fermented during 60 days, indicated that there were no differences each other. From these results Monascus koji suggested as 30% substitutes for Aspergillus koji in Doenjang preparation.
Effect of Irrigating Solutions on Growth and Rot of Soybean Sprouts
Choi, Hee-Don ; Kim, Sung-Soo ; Kim, Sung-Ran ; Lee, Boo-Yong ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1122~1127
Cultivation methods for clean soybean sprouts were investigated using irrigating solutions with grapefruit seed extract, chitosan and phosphate buffer. Chitosan and phosphate buffer did not inhibit the growth of soybean sprouts and increased the yield. Especially phosphate buffer was effective in yield increase and rot inhibition. As the times of irrigation with phosphate buffer increased, the yield of soybean sprouts increased up to 12.3% compared to that of the control. The high increase of yield and rot inhibition of soybean sprouts were detected even in
times irrigation with phosphate buffer.
Quality Properties of gamma irradiated Kwamegi(semi-dried Cololabis seira)
Kim, Duk-Jin ; Lee, Ju-Woon ; Cho, Kyung-Hwan ; Yook, Hong-Sun ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1128~1134
This study was carried out to evaluate quality properties of gamma-irradiated Kwamegi prepared from Cololabis seira semi-dried by cold sea wind. Edible portion of Kwamegi was prepared from whole body, vacuum-packaged, gamma-irradiated in the doses of 3 or 5 kGy, and stored at
for 60 days. Volatile basic nitrogen and trimethylamine contents were not different by gamma irradiation. During storage increase of those two compounds were inhibited depending upon the dose. Thiobarbituric acid values did not differ in all samples, regardless of irradiation and storage. The amount of total volatile compounds of Kwamegi decreased by irradiation. Rheological properties were not affected by irradiation and were maintained up to 60 day when the Kwamegi was irradiated at 5 kGy dose, but those of control was softened. Sensory evaluation had no differences in all samples immediately after irradiation. Sensory quality of Kwamegi irradiated were organoleptically adequate, however that of control was deteriorated. In conclusion, these results indicate that gamma irradiation technique can be used to maintain the quality of Kwamegi.
Chemical Changes of Meju made with Barly Bran Using Fermentation
Kwon, O-Jun ; Choi, Ung-Kyu ; Lee, Eun-Jeong ; Cho, Young-Je ; Cha, Won-Senp ; Son, Dong-Hwa ; Chung, Yung-Gun ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1135~1141
For investigation of new utilization as jang-products, Meju was prepared using barely bran. As barley meju was fermented, change of pH was
, it was indistinguishable change. L-value of color was changed from 46.9 to 60.3, that meant it was getting moe dark. The counts of aerobic bacteria were
CFU/g, it was extraordinarily increased during fermentation. Counts of Yeast, molds, and bacteria were
CFU/g, respectively. Crude ash content was
mg%. The level of K was the highest in quantity among the crude ash in barely meju. 7 free sugars(i.e., raffnose, stachyose, inositol, fructose, glucose, arabinose, and maltose), 3 volatile organic acid(i.e., acetic acid, propionic acid, and butyric acid) and 4 non-volatile organic acid(i.e., fumaric acid,
acid, malic acid, and citric acid) were detected. The content of free amino acid was
mg%. Glutamic acid was most abundant component among the amino acids, 2nd abundant component was alanine, it's content was
mg%, 3rd abundant component was leucine, it's count was
mg%. Finally, essential amino acid content was revealed
Effect of Salting Conditions on the Fermentation and Quality of Dandelion (Taraxacum platycarpum D.) Kimchi
Kim, Mee-Hyang ; Kim, Soon-Dong ; Kim, Kwang-Soo ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1142~1148
This study was conducted to investigate the effect of different salting conditions, short-time salting(SS) and long-time salting(LS), on the fermentation and quality of dandelion kimchi. The desirable salt concentration of brine and salting time evaluated by salting degree were 16 hrs at 5% brine, 8 hrs at 10% brine and 4 hrs at 15% brine, respectively. Among them, the best quality of salted dandelion was salting of 10% brine for 8 hrs. But the bitter taste in salted dandelion treated by SS was remained. The proper condition to salt and remove the bitter taste in salted dandelion together was salting by LS, which was salted for 4 days in 100% brine changed once a day. pH of the dandelion kimchi salted for 8 hrs in 10% brine during fermentation at
was lower than that of LS kimchi, but acidity, total microbe, number of lactic acid bacteria, content of reducing sugar and vitamin C were higher than those of LS kimchi. The optimum- fermentation periods of SS(salted for 8 hrs in 10% brine) and LS kimchi evaluated by sensory test were 40th and 50th day, respectively.
Analysis of Browning Factors During Fermentation of Kochujang
Kim, Moon-Sook ; Ahn, Yong-Seon ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1149~1157
To confirm the factors concerning color changes of traditional kochujang, heating, U.V. and
gas substitution treatment were conducted on duk(rice cake) kochujang and shikhae(malt digested syrup) kochujang. The value of L, a and b value by Hunter of each kochujang were gradually decreased during fermentation and
value of duk kochujang treated by U.V. was higher than those of the other treatments and non heated shikhae kochujang showed higher
value. The main cause of color change by factor analysis on various factors of duk kochujang and shikhae kochujang were light, and light and heat respectively. The acetone and water extracted pigments had maximum absorbance at 450-470 nm and 200-205 nm respectively.
Production of Cyclodextrin Glucanotransferase from Aspergillus sp. CC-2-1 and its Characterization
Cho, Young-Je ; Kim, Myoung-Uk ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1158~1167
, a cyclodextrin glucanotransferase(CGTase) producing Aspergillus sp. CC-2-1 was isolated from soil. The enzyme was purified and its enzymological characteristics were investigated. It was found that production of CGTase reached to the maximum when the wheat bran medium containing 0.1% albumin, 2%
, 2% soluble starch and 0.2%
was cultured for 5 days at
. The purity of CGTase was increased by 13.14 folds after DEAE-cellulose ion exchange chromatography and Sephadex G-100, G-150 gel filtration and the specific activity was 172.14 unit/mg. Purified enzyme was confirmed as a single band by the polyacrylamide gel electrophoresis. The molecular weight of CGTase was estimated to be 27,800 by Sephadex G-100 gel filtration and SDS-polyacrylamide gel electrophoresis. The optimum pH and temperature for the CGTase activity were 9.0 and
, respectively. The enzyme was stable in pH
. The activity of purified enzyme was activated by
. The activity of the CGTase was inhibited by the treatment with 2,4-dinitrophenol and iodine. The result suggests that the purified enzyme has phenolic hydroxyl group of tyrosine, histidine imidazole group and terminal amino group at active site. The reaction of this enzyme followed typical Michaelis-Menten kinetics with the
value of 18.182 g/L with the
. The activation energy for the CGTase was calculated by Arrhenius equation was 1.548 kcal/mol.
Traditional Honey Wine Prepared with Nuruk-Yeast Mixture
Kim, Sul-Hee ; Kim, Seon-Jae ; Kim, Bo-Hee ; Kang, Seong-Gook ; Jung, Soon-Teck ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1168~1172
Fermentation characteristics for the production of honey wine with Saccharomyces sake, Saccharomyces bayanus and nuruk were investigated. Among the yeast strains and the mixture with nuruk tested, nuruk-Sacch. sake mixture and nuruk-Sacch. bayanus mixture showed higher alcohol production and better fermentability than the single strains. Total acid and pH did not change considerably during the whole period of fermentation. As the fermentation progressed, reducing sugar decreased rapidly until the 6 days of fermentation, while alcohol content increased rapidly during the same period. In fermentation of 6 days, honey wine consisted of about
of soluble solid,
of reducing sugar. Alcohol content were reached up to 12.5 and 13.1% for honey wine manufactured with nuruk-Sacch. sake mixture and nuruk-Sacch. bayanus mixture, respectively, relative to
of the single strains. Generally, honey wines prepared with the mixture of nuruk-yeast strains were fermented more efficiently than those with the single yeast.
Development of Ice Cream Prepared from Lactic Fermented Egg White Food Added with Cream
Ko, Young-Tae ; Kim, Tae-Eun ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1173~1178
Ice cream was prepared from cream added egg white mix(EWM) food fermented with Lactobacillus acidophilus(KCTC 2182). Change of viable cells during fermentation of cream added EWM food and sensory properties and hardness of ice cream prepared from lactic fermented EWM food added with cream were investigated. (1) As the ratio of cream to EWM was higher, stationary phase of growth curve of L. acidophilus was longer and number of viable cells during fermentation was higher. (2) Sensory properties of ice cream prepared from Formula 4 (EWM 60 : cream 40) and Formula 5 (EWM 50 : cream 50) were better than those of other formulas. Optimum condition of mix formula and fermentation time was Formula 4 fermented for 15 hr. (3) As the ratio of cream to EWM was higher, the hardness value of ice cream was lower. Therefore, the hardness value of ice cream prepared from Formula 5 was the lowest.
The Effects of Fermented Anchovy on the Bromobenzene-Induced Hepatic Lipid Peroxidation in vitro
Park, Jong-Ok ; Choi, Jong-Won ; Kim, Hee-Sook ; Ryu, Byung-Ho ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1179~1185
Fermented anchovy was used to investigate its effects on the formation of lipid peroxide and the activities of epoxide or free radical generating enzyme in vitro in bromobenzene-treated rats. All solvent fractions from fermented anchovy not only showed the strong antioxidative activities on linoleic acid autooxidation, but also reduced bromobenzene-induced hepatic lipid peroxidation. The activities of aniline hydroxylase and aminopyrine N-demethylase elevated by bromobenzene were recovered to the level of normal rats by adding the solvent fractions of fermented anchovy. But, xanthine oxidase and aldehyde oxidase activities were not affected by fermented anchovy. These results suggest that reduction of the bromobenzene-induced hepatic lipid peroxidation is caused by inhibition on the epoxide formation, not on free radical generation.
Effects of Pine Needle on Lipid Composition and TBARS in Rat Fed High Cholesterol
Lee, Eun ; Choi, Moo-Young ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1186~1190
Effects of pine needle on lipid composition and TBARS(thiobarbituric acid reactive substances) were investigated in rat fed high cholesterol. Plasma total cholesterol showed a tendency to decrease in pine needle group(P<0.05), however plasma HDL-cholesterol and liver total cholesterol showed no significantly different(P>0.05). Contents of plasma TBARS ranged from 23.15 nmol/ml to 35.38 nmol/ml and pine needle feeding resulted in a decrease in plasma TBARS(P<0.05). Contents of TBARS in liver showed a tendency to increase in the cholesterol group, however these values were lowered by pine needle feeding(P<0.05). Activity of glutathione peroxidase in liver alues showed no significantly different among treatment groups (P>0.05).
Purification and Characterization of Sulfated Polysaccharide Isolated from Hot Water Extract of Pachymeniopsis elliptica
Lee, Sun-Hee ; Jun, Woo-Jin ; Yu, Kwang-Won ; Chun, Hyug ; Shin, Dong-Hoon ; Hong, Bum-Shik ; Cho, Hong-Yon ; Yang, Han-Chul ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1191~1197
In the preliminary study, we investigated the anti-complementary activities of 62 extracts from Korean edible seaweeds. Of those, Pachymeniopsis elliptica showed the highest anti-complementary activity. Therefore, it was purified as follows; i) PE-1 by ethanol precipitation, ii) PE-1-C by ultrafiltration, iii) PE-1-CIV by DEAE-Toyopearl 650C, and iv) PE-1-CIV-ii by Sepharose CL-6B. The purified compound, PE-1-CIV-ii, was the complexed homogeneous polysaccharide (molecular mass: 780 kDa) with 82.9% of anti-complementary activity. Also, it contained a significant amount of sulfate group (30.5%), which indicated it as a sulfated algal polysaccharide. Its structural monosaccharides were galactose (44.3%), 3,6-anhydrogalactose (34.0%), glucose (8.2%), fucose (5.4%), xylose (5.2%) and rhamnose (2.9%). After the treatment of periodate on a sample, a significant decrease in anti-complementary activity was found, which was a characteristic of bioactive polysaccharides. And-tumor activity of PE-1-A, B and C was tested in the sarcoma-180 solid tumor model. The PE-1-C with the largest molecular mass (more than 300 kDa) showed 81% of inhibition on the solid tumors, suggesting that the anti-complementary activity was, at least in part, related to anti-tumor activity. Based upon these results, the purified polysacchardes could be an immunopotentiator in vivo.
Effect of Inhibitions of Ginkgo biloba Extracts on Induction of Reactive Oxygen Species and Release of Inflammation Mediator Arachidonic Acid from U937
Kang, Sang-Mo ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1198~1205
Effect of inhibitions of three kinds of Ginkgo biloba extracts(Ginkgo biloba extract, Ginkgolide A, and Ginkgolide B) on induction of reactive oxygen species and release of inflammation mediator arachidonic acid were tested. Three kinds of Ginkgo biloba extracts could not inhibit the pyrogallol auto-oxidation, but they showed the hydrogen atom donating activity in DPPH assay. When 10
hydrogen peroxide and 400
of three kinds of Ginkgo biloba extracts were added to U937 monocytic macrophage, the induction of lipid peroxidation was not observed. The Ginkgo biloba extract showed the most powerful inhibition among the extracts. And only Ginkgolide A was good for the inhibition of the protein degradation. The release of inflammation mediator arachidonic acid was induced by adding TPA and calcimycin to U937. In this assay, even 10
of three different Ginkgo biloba extracts excellently blocked the release of arachidonic acid. Particularly, the inhibition efficiency of Ginkgolide B was about 11 times higher than that of induction, and was about 4 times higher than that of the control of noninduction. This result suggests that the release of arachidonic acid is not inhibited by the antioxidant activity of Ginkgo biloba extracts, but a pre-step of the release of arachidoinc acid is inhibited by Ginkgo biloba extracts.
The Antidiabetic Effect of Gamiyookmijihwangtang on Diabetes-prone BB Rats
Lee, Yoon-Gyeong ; Kim, Soon-Dong ;
Korean Journal of Food Science and Technology, volume 32, issue 5, 2000, Pages 1206~1212
This study was conducted to know whether Gamiyookmijihwangtang(GY) which is Yookmijihwang added with Liriopis tuber, Anemarrhenae rhizoma and Phellodendri cortex can remedy the overt diabetes in diabetes-prone BB(BBDP) rats. The rats were given GY through the mother from the fetal stage until birth. After birth they received GY through breast feeding until 20 days old. From 21 days old which is the beginning of the weaning period 60 BB rats(30 males and 30 females) were divided into 2 experimental groups(BBDP and BBDP-GY) and placed individually in metabolic cages. BBDP was the control group which didn't receive any GY and BBDP-GY received 16 mL/㎏ B.W./day of GY until 120 days old. The antidiabetic effects of GY were characterized by the clinical features such as polyurea, polydipsia, hyperglycaemia and the rapid loss of body weight. Body weight, water consumption, urine volume and blood glucose level showed no signs of impending diabetes but after onset there were big changes in those parameters. The onset of diabetes was delayed and the incidence of diabetes was also much decreased with GY but after onset there were no beneficial effects from it.