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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 33, Issue 6 - Dec 2001
Volume 33, Issue 5 - Oct 2001
Volume 33, Issue 4 - Aug 2001
Volume 33, Issue 3 - Jun 2001
Volume 33, Issue 2 - Apr 2001
Volume 33, Issue 1 - Feb 2001
Selecting the target year
Effects of Sucrose Immersion on the Rehydration Characteristics of Freeze Dried Mooks
Youn, Kwang-Sup ; Hwang, Jung-Shub ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 395~400
The objectives of this study are to establish efficient pretreatment concentration and rehydration process for the production of the high quality of freeze-dried Mook, a traditional gel food in Korea, as an instant food. Effect of immersion in sucrose solution as pretreatment before freeze-drying on the rehydration efficiency and quality characteristics was studied. The rehydration efficiency of non-treated Mook was the highest. The rehydration efficiency increased as the concentration of sucrose increased. The texture of rehydrated Mook treated in sucrose solution was decreased with increase in rehydration temperature. The Mook treated at 60% sucrose solution was somewhat similar to the market selling Mook in the quality and the treatment prevented color and texture degradation.
Identification of Growth Inhibitory Substance on Food-borne Microorganisms from Commiphora molmol Engl. and Its Application to Food Products
Han, Ji-Sook ; Shin, Dong-Hwa ; Baek, Nam-In ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 401~408
The ethanol extract and n-hexane fraction of Commiphora molmol Engl. showed minimum inhibitory concentration of 50 ppm and 25 ppm, respectively, on 5 strains of Listeria monocytogenes at
. The purified substance, C3-3-2 fraction, was isolated by silica gel column and preparative thin layer chromatography from n-hexane fraction of Commiphora molmol Engl. The C3-3-2 fraction showed a strong bactericidal activity on 5 strains of L. monocytogenes at the concentration of 10 ppm in tryptic soy broth medium. At that concentration, the viable count was reduced
log cycle from initial cell number. The n-hexane fraction of Commiphora molmol Engl. showed strong growth inhibition at the concentration of 25 ppm on Bacillus cereus and Staphylococcus aureus, at 50 ppm in broth on Salmonella enteritidis, and at 500 ppm on Vibrio parahaemolyticus. The purified antimicrobial substance, the C3-3-2 fraction, was identified as m-nonylphenol by on the basis of the
and EI/MS data. For the application test, the C3-3-2 fraction which was purely isolated from Commiphora molmol Engl. at 100 ppm were applied to minced Alaska pollack and ground beef at
. The antimicrobial substances did not reduce L. monocytogenes ATCC 19113 at
, while they reduced L. monocytogenes ATCC 19113 in viable number at
. However, the antimicrobial effect of C3-3-2 fraction in food system was lower than that of broth condition.
Physiological Activities of Rubus coreanus Miquel
Cha, Hwan-Soo ; Park, Min-Sun ; Park, Ki-Moon ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 409~415
Physiological activities of unripened fruit, ripened fruit and leaf of Rubus coreanus Miquel were examined. Total polyphenolic compound content, electron donating ability (EDA), nitrite scavenging activity and SOD-like activity were examined using extracts of Rubus coreanus Miquel extracted with various extraction solvents such as 80% methanol, 75% acetone and water. The leaf part of Rubus coreanus Miquel included higher contents of total polyphenol compound compared with those of the other sample groups, unripened and ripened fruit. The total polyphenol compound content of leaf (100 g, dry base) extracted with 75% acetone showed the highest value of
. As for EDA, unripened fruit showed over 90% of electron donating ability. No significant difference in EDA was found among the extracts prepared with various extraction solvents, 80% methanol, 75% acetone and water. Rubus coreanus Miquel extracts showed different nitrite scavenging abilities under different pH conditions. The nitrite scavenging abilities at pH 1.2 were in the range of
whereas they were
at pH 4.2 and
at pH 6.0. The high levels of SOD-like activities were found in ripened fruit when different extracting methods were applied. Agar diffusion tests were accomplished to examine the antimicrobial activities of the extracts prepared from unripened fruit, ripened fruit and leaf with various extraction solvents. All of the extracts revealed antimicrobial activity against Bacillus cereus whereas no antimicrobial activities were observed against Escherichia coli, Salmonella typhimurium and Staphylococcus aureus.
Migration of Alkylphenols from PVC Food Packaging Materials to Food Simulants and Foods
Lee, Sun-Hee ; Lim, Heung-Youl ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 416~422
The migration of alkylphenols from PVC packaging materials (wrap, sheet and gasket) into food simulants and foods were analyzed by reversed-phase high-performance liquid chromatography with fluorescence detection and gas chromatography with mass selective detection. Only seven nonyl phenol isomers were detected in three types of PVC food packaging materials and the content of nonyl phenol of wrap was higher than those of sheet and gasket. The contents of nonyl phenol migrated from fatty food simulants (n-heptane) were higher than those from aqeous food simulants (distilled water, 4% acetic acid and 20% ethanol) and increased with increase in temperature. Nonyl phenol in fruit juice, infant formula, and beverage was migrated from PVC gasket, olefin gasket, and olefin bottle cap, respectively. Nonyl phenol was also detected from foods even before contacting with the packaging materals.
Detection of Gamma-Irradiated Dried Fruits by Measuring of Free Radicals
Nam, Hye-Seon ; Ly, Sun-Yung ; Yang, Jae-Seung ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 423~426
Electron spin resonance (ESR) spectroscopy was used to investigate the effect of irradiation dose on irradiated dried fruits. Dried banana, pineapple and pistachio were irradiated with doses of 0, 0.5, 1, 2 and 5 kGy at room temperature using a Co-60 irradiator. Multiplet ESR signals were observed in irradiated dried banana and pineapple, and singlet ESR signal was observed in irradiated pistachio, while these characteristic signals were not detected in non-irradiated samples. Since the amount of free radicals linearly increased with the applied doses
, highly positive correlation coefficients
were obtained between the irradiation doses and the corresponding free radical concentrations. The characteristic ESR signals were observed in irradiated samples even after 40 days of storage at room temperature.
Effects of Storage Form and Period of Refrigerated Rice on Sensory Properties of Cooked Rice and on Physicochemical Properties of Milled and Cooked Rice
Lee, Ju-Hyun ; Kim, Sang-Sook ; Suh, Dong-Soon ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 427~436
The effects of storage form (paddy and milled rice) and storage period (1, 2, and 3 years) of rice at low temperature
on physicochemical properties of milled and cooked rice and sensory characteristics of cooked rice were investigated. The proximate compositions except moisture content of rice decreased as the storage period increased. Water binding capacity, solubility and swelling power of rice flour decreased with the extended storage period. In the amylogram, the initial pasting temperature, paste viscosity and breakdown of paddy rice flour slurry decreased after 2 years of storage. Moisture content of cooked rice increased while the amount of water evaporated during cooking decreased. These trends were obvious with the longer storage period. Lightness and yellowness of cooked rice were greatly changed after 3 years of storage, regardless of storage form. Texture profile analysis of cooked rice by Texture Analyzer revealed that hardness, fracturability, gumminess were gradually increased while adhesiveness decreased as the storage period of rice increased. A trained panel found that color intensity, intactness of grains, rancid flavor, rice bran flavor, wet cardboard flavor, hardness and chewiness of cooked rice increased with the longer storage period. However, glossiness, transparency, plumpness, puffed corn flavor, dairy flavor, boiled egg white flavor, sweet taste, adhesiveness to lips, smoothness and inner moisture decreased with the extended storage period up to 3 years. Instrumental hardness was highly correlated with sensory hardness.
Quality Characteristics of Bread Added with Gastrodia elata Blume Powder
Kim, Hyeon-Ju ; Kang, Woo-Won ; Moon, Kwang-Deog ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 437~443
Gastrodia elata blume (GEB) is considered to be a useful herbal medicine in oriental countries for the treatment of headache, migraine, dizziness, childhood convulsion, epilepsy, rheumatism, hypertension, neuralgia and neurological disorders. This study was carried out to investigate the quality of bread added with the powder of GEB. The possibility of GEB wheat flour mixture as bread was studied by adding 0%, 0.5%, 1.0%, 1.5%, 2.0% of GEB powder to wheat flour. In Farinograph data, the dough stability decreased with the increase of GEB powder. Granular size of starches ranged from
, and the shape of them showed a long oval figure. Amylograph showed that the increase in the ratio of GEB on the doughs slightly elevated in the maximum viscosity. The loaf volume of 0.5% powder increased by 10.2% but that of 2.0% decreased by 16.8%. The moisture content was 43.57% in the control but it increased as the powder addition. The colors of crust and crumb were not significantly different among L, b and
, but 'a' value in crumb was increased as the powder addition. The addition of the powder had no significant effect on bread texture. In sensory evaluation, the moistness increased as the increase of the powder addition. The control bread was most excellent, and the bread made by mixing additives were better than just 0.5% GEB-wheat flour in terms of quality.
Quality Changes in Kochujang treated with High Hydrostatic Pressure
Lim, Sang-Bin ; Jwa, Mi-Kyung ; Mok, Chul-Kyoon ; Park, Young-Seo ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 444~450
Kochujang, fermented hot pepper paste, was treated with combined high hydrostatic pressure and heat. Viable cell counts and chemical compositions of Kochujang were determined as a function of high pressure processing conditions such as temperature, pressure and time, and during storage for 120 days at
. Viable cell counts were decreased with the increase of temperature, pressure and time. Viable cell counts in the treated Kochujang were decreased up to
log cycle with the temperature of
log cycle with the pressure of
log cycle with the time of
, compared with the untreated. pH, titratable acidity, amino nitrogen, reducing sugar and ethanol content in the treated Kochujang were comparable to the untreated regardless of the treatment condition. Hunter L, a and b values in the treated Kochujang were higher than those of the untreated. Viable cell counts were decreased with the increase of the storage period at
. Viable cell counts in Kochujang treated at 380 MPa/30 min were decreased up to 2 log cycle from
after 120 days of storage, while those at 680 MPa/70 min were not detected after 60 days from the initial stage of
. pH, amino nitrogen and ethanol content were decreased, and titratable acidity were increased significantly as the increase of the storage period. Hunter L, a and b values also decreased significantly. The changes in physicochemical properties of Kochujang treated at 680 MPa/70 min were greater than those at 380 MPa/30 min.
Physical Properties of fish Paste Containing Agaricus bisporus
Ha, Jung-Uk ; Koo, Sung-Geun ; Lee, Hye-Yeon ; Hwang, Young-Man ; Lee, Seung-Cheol ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 451~454
Fish paste containing mushroom, Agaricus bisporus, was prepared for the supplementary value of the product, and it was tested for the color, textural properties, and sensory attributes. With increasing amounts of the mushroom in fish paste, L value decreased and a value increased in the color changes while the b value was not significantly different. As the result of textural properties, folding test in all test samples showed AA that mean good flexibility. The hardness, elasticity, gumminess and brittleness of fish paste with the mushroom were increased but the strength was not significantly different. In overall acceptance of sensory evaluation, fish paste containing 10% of mushroom received the highest score. These results suggest that Agaricus bisporus can be applied to fish paste for the purpose of the varieties of product.
Quality characteristics of prewashed rice with solution of waxy rice flour
Koh, Bong-Kyung ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 455~460
Quality characteristics of rice which was washed with solution of waxy rice flour to improve the quality of long term stored rice, were investigated. 2000 (Hap-Sal) and 1996 crop year rices (Jung Bu Mi) which were pre-washed with water (PWR) and solution of waxy rice flour (PWRW) were compared. Moisture contents of rices showed no difference among rices, and protein contents of PWRW were increased with washing of waxy rice flour solution although PWRW and PWR were processed from the same batch. Micro-structure of rices did not show particular difference enough to explain quality characteristics of rices. Amylogarm of PWR showed higher viscosity than Hap-Sal, which was characteristic properties of long term stored rice. However, viscosity of PWRW was decreased compared to PWR. The reason of decrease must be the effect of waxy rice starch which was imbedded with washing the rice. Color of PWR was higher in lightness (L), whiteness (W) and yellow (b) compared to Hap-Sal and PWRW. However cooked PWR showed decrease of whiteness and increase of yellow. Sensory evaluation of PWRW showed significant improvement of glossiness, stickiness, taste, and overall preference and decrease of yellow and hardness compared to PWR. Above results suggest that the development of PWRW will improve the quality of pre- washed rice.
Effective Components of Commercial Enzyme Food Products and Their HACCP Scheme
Lee, Eun-Joo ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 461~468
The effectiveness and safety of Enzyme Food, a group of dietary supplements designated by Korean Food Law, were evaluated and the possibility of HACCP (Hazard Analysis Critical Control Point) application was investigated. Chemical composition, enzyme activities and the degree of bacterial contamination in 12 samples of different brands sold in Korean market were measured. The chemical composition of the selected products varied and inconsistent to those claimed in the label description. It is known that effectiveness of Enzyme Food depends on enzyme activity, but enzyme activities of
g and those of
g. The protease activities varied from
g. In coli-form bacterial test, positive reactions were appeared in the 50 % of the samples. Numbers of bacteria ranged from
. Five CCPs were identified; heating, inoculation, cultivation, drying and granulation. Consideration of HACCP system indicated that the pretreatment of raw material, checking of bacterial contamination and stability of enzyme activity during fermentation process were important factors for the quality of Enzyme Foods.
Quality Changes of Fresh-cut Packaged Fuji Apples during Storage
Hwang, Tae-Young ; Son, Seok-Min ; Lee, Chang-Young ; Moon, Kwang-Deog ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 469~473
Fuji apples were sliced and dipped in distilled water, 1% (w/v) ascorbic acid and 1% (w/v) oxalic acid. After minimal processing, the slices were packaged with three films which have different gas transmission rate and stored in cold room
. The visual quality, gas composition, pH, texture, soluble solids content and titratable acidity were determined. The most deteriorative effects on quality were produced by browning of flesh. Ascorbic acid inhibited the development of browning and extended storage life from 7 days of control to 14 days at
. Minimally processed Fuji apple treated with ascorbic acid and P640 film showed exhausting of oxygen in the packaging after 14 days. It showed only a slight reduction of pH from 3.73 to 3.72. The visual quality, gas composition, pH, texture, soluble solids content, titratable acidity were slightly changed, indicating that higher quality was maintained during storage. Ascorbic acid inhibited the development of browning and extended storage life of fresh-cut Fuji apple.
Effect of Transglutaminase on the Rheological Properties of Fried Surimi Gel
Lee, Young-Seung ; Jeong, Yoon-Hwa ; Yoo, Byoung-Seung ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 474~478
Transglutaminase(TGase) 첨가가 튀긴 어묵의 레올로지 특성에 미치는 영향이 평가되었다. 최적의 TGase 함량과 setting시간은 저온
setting에서는 0.1%와 180분이었고, 고온
setting에서는 0.3%와 80분으로 각각 결정되었다. 각각의 최적조건에서의 겔 강도는
에서는 TGase를 첨가한 겔이 첨가하지 않은 겔보다 최대 750(g cm)도 증가했으며,
에서는 약 800(g cm)정도의 증가를 보여주었다. 동적 점탄성의 setting 측정 결과로부터 TGase 첨가 시료는
인 경우 G#과 G@ 값이 각각 1.0 kPa과 0.5 kPa 정도 증가하는 것으로 나타났으며,
경우는 G#과 G@ 값이 각각 15 kPa과 2.2 kPa 정도 증가함을 보여 주었다. 동적 점탄성의 가열-냉각 측정 결과에서도
setting 모두에서 G#, G@ 값이
정도 증가함을 나타났다.
A Study of Phthalate and Adipate Esters in Food Packaging and Packaged Foods
Lee, Kwang-Ho ; Kwak, In-Shin ; Jeong, Dong-Youn ; Jeon, Dae-Hoon ; Choi, Jae-Chon ; Kim, Hyung-Il ; Choi, Byung-Hee ; Lee, Chang-Hyun ; Koo, Eun-Joo ; Lee, Chul-Won ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 479~485
A study of the levels of phthalate and adipate esters, which are suspected as endocrine disruptors, in food packaging wraps and packaged foods were carried out. Among 11 wrap samples, 8 household wraps purchased at retail markets were polyvinyl chloride(PVC) and polyethylene(PE), while 3 commercial wraps at wholesale markets were PVC. All of 51 selected food samples, such as 12 samples of vegetable, 11 samples of fruit, 6 samples of bread and rice cake, 4 samples of meat and poultry, 4 samples of fish and 14 samples of side dish, packaged with commercial PVC wraps containing adipate esters were purchased at retail markets. The level of di-(2-ethylhexyl) adipate(DEHA) and diisononyl adipate(DINA) was from 2.2 to 17.9% and from 4.2 to 22.3% in household PVC wraps, respectively. In the commercial PVC wraps, the level of DEHA showed from 18.3 to 22.5%, while other phthalate esters were not detected. The phthalate and adipate esters were not detected in PE wraps. The level of DEHA in packaged foods, such as vegetable, fruit, bread and rice cake, meat and poultry, fish and side dish, were determined up to
, respectively. The results suggested that migration levels of DEHA in foods were closely related to the fat content, wrapping condition of food and stroage time and temperature.
Studies on the Pathogenic Test of Yersinia enterocolitica
Lim, Soon-Young ; Yoon, Suk-Kwon ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 486~491
The pathogenicity for one hundred strains of domestic and foreign Y. enterocolitica was tested with HEp-2 cell invasion method as a reference. The serotyping, biotyping, PCR and esculin hydrolyis, salicin fermentation, pyrazinamidase activity, indole production, xylose fermentation, CRMOX and autoagglutination were compared to determine the possibility of pathogenic detection method. According to the test results, serotyping was limited to verify pathogenicity, however, biotyping was quite related to pathogenicity up to 99%. The biotype 1A strains were non-pathogenic, while all strains of biotype
showed pathogenicity with the exception of one strain belonged to type 1B. The esculin and salicin test results were completely close and correlated to pathogenicity up to 99%. The HEp-2 cell invasion and pyrazinamidase test were related to pathogenicity by 95%. Biochemical tests such as D-xylose fermentation, CRMOX agar test and autoagglutination in broth were effective as a support test. It is strongly recommended that sequencial esculin test and PCR test could be done to verify pathogenicity of Y. enterocolitica as the easiest and accurate procedure.
Effects of Orotic Acid and Di-(2-Ethylhexyl)Phthalate on Microsomal Triglyceride Transfer Protein(MTP) Activity and mRNA Levels in Liver and Intestine of Rats
Cha, Jae-Young ; Cho, Young-Su ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 492~496
Microsomal triglyceride transfer protein(MTP) activity and mRNA level were investigated in the liver and small intestine of rats fed on di-(2-ethylhexyl)phthalate(DEHP) and orotic acid(OA) as serum triglyceride-reducing agents. The concentration of liver triglyceride was significantly increased in the OA group, but that was not increased in the DEHP group compared with the control group. The concentration of serum triglyceride was significantly decreased in the OA and DEHP groups compared with the control group, but this reduction was more pronounced in the OA group. MTP activity and mRNA level in liver were decreased in the OA group compared with the control group, while MTP activity in the small intestine was increased in the OA group compared with the control group. MTP activities and MTP mRNA levels in both liver and small intestine had no influence by the DEHP dietary feeding, despite the triglyceride-lowering action, compared with the control dietary feeding. The activity of liver microsomal phosphatidate phosphohydrolase(PAP), the rate-limiting enzyme in triglyceride synthesis, was increased in the OA group compared with the control group, but that of cytosolic PAP was decreased in the DEHP group compared with the control group. The result suggest that MTP activity and MTP mRNA level are involved in the triglyceride-lowering action of OA, but those are not involved in that of DEHP.
Antioxidative Activity of Ethanol Extraction Fraction from the Korean Red Tail Ginseng
Lee, Jong-Won ; Do, Jae-Ho ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 497~500
The purpose of this study was to investigate the extraction method and antioxidative activities of phenolic compounds from Korean red tail ginseng. Antioxidative activities of red tail ginseng were evaluated with its ability to donate hydrogen to DPPH, and to inhibit the oxidation of linoleic acid and LDL induced by
, respectivly by measuring the MDA formation. Total phenolic compounds expressed as % caffeic acid were 0.80%, 0.12%, 0.06%, 0.03%, 0.01% when red tail ginseng was consecutively extracted with 60% ethanol for 5 times, most of the phenolic compounds was recovered in the extract obtained after 3 times of extraction. The extraction efficacy of 60% ethanol was superior to that of water in extraction phenolic compounds, and the efficacy did not change after evaporating the extract followed by dissolving with water. 60% ethanol extract of red tail ginseng had weak ability to donate hydrogen to DPPH. MDA determination showed the antioxidative effect with inhibition ratio of 72.23% on linoleic acid oxidation by addition of red tail ginseng extract at the concentration of 1,500 ppm. 22.52% of LDL oxidation was inhibited by addition of 250 ppm.
Prevalence of soy allergy by cow milk-allergic infants in Korea
Son, Dae-Yeul ; Lee, Chan ; Park, Ki-Hwan ; Oh, Sang-Suk ; Lee, Sang-Il ; Ahn, Kang-Mo ; Han, Young-Shin ; Nam, Sung-Yeon ; Yoon, Kwang-Ro ;
Korean Journal of Food Science and Technology, volume 33, issue 4, 2001, Pages 501~505
Soy protein formulas have been used as supplementary food for infants allergic to cow's milk as well as to prevent atopy since 1929. Though these formulas are used as alternative ways to nourish these infants, the effects of soy proteins are still controversial because they may cause soy allergies in infants. The state of Korean food allergic infants is not as well known as allergy eases in Europe or USA. The purpose of this study was to examine the prevalence of soy allergy in the case of Korean infants in concerning with milk allergy. Among 153 infants with clinical allergic symptoms that underwent tests, 21% and 51.6% of infants exhibited soy and milk allergies, respectively. Furthermore, some of the subjects (14%) possessed both soy protein and milk protein allergies. For cow milk allergic infants, only 27.8% of the tested infants were found exhibiting allergy symptoms related to soy protein, however, cow milk protein allergic reaction was detected in the serum of most soy allergic infants (68.8%).