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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 35, Issue 6 - Dec 2003
Volume 35, Issue 5 - Oct 2003
Volume 35, Issue 4 - Aug 2003
Volume 35, Issue 3 - Jun 2003
Volume 35, Issue 2 - Apr 2003
Volume 35, Issue 1 - Feb 2003
Selecting the target year
Researches on the Volatile Antimicrobial Compounds from Edible Plants and Their Food Application
Kim, Yong-Suk ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 159~165
Changes in Microbial and Chemical Composition and Sensory Characteristics of Fermented Soybean Paste, Chungkukjang, by High Dose Gamma Irradiation
Ahn, Bo-Sun ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 166~172
Changes in the number of microorganisms, chemical composition, and sensory quality of chungkukjang by gamma-irradiation up to 120 kGy were investigated. The total viable cell counts in chungkukjang irradiated with 10 kGy decreased from
of the control to
. Proximate chemical composition and pH of chungkukjang were not much affected by irradiation. Acidity of chungkukjang decreased by irradiation with over 20 kGy. Fatty acid contents of chungkukjang irradiated under 20 kGy were the same as those of the nonirradiated ones. Polyunsaturated fatty acids content, decreased at over 40 kGy. The color and odor of chungkukjang were not significantly affected by irradiation up to 20 kGy. Unpalatable odor (p<0.01), off-flavor (p<0.001), and fish-odor (p<0.001) increased, and brown intensity (p<0.05) and acceptability (p<0.001) decreased at over 20 kGy. Results indicate 20 kGy is sufficient to decrease the microbial count of chungkukjang and prevent decrease in the content of polyunsaturated fatty acids.
Potential Detection and Quality Properties of
Corn Starch of Korean and Chinese Origins by Viscosity Measurement during Storage
Choi, Mal-Gum ; Kwon, Joong-Ho ; Kim, Hyun-Ku ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 173~181
Physicochemical changes in corn starch caused by irradiation were investigated, and irradiated samples were identified. Viscosity, TBA value, Hunter color, and total viable count were measured after irradiation of corn starch. Corn starches from Korea and China were irradiated at 0, 2.5, 5, 7.5, 10, and 15 kGy using a
irradiator and stored for 9 months at
. Viscosity and specific parameter values decreased in all samples with increasing irradiation dosage at 50 rpm, showing a dose-dependent relationship
between non-irradiated and irradiated samples during storage. These results suggest that detection of irradiated corn starches is possible using viscometric method during storage. Total viable count, TBA value, and Hunter color were determined as supplemental indices for measuring viscosities of samples. Total viable count and TBA values showed dose-dependent relationship
. Differences in viscosity and total viable count, and TBA values among non-irradiated samples showed little changes with the lapse of post-irradiation time, but were still distinguishable for more than 6 months at
for corn starches from korea and China.
Effects of ISP Adding Methods and Freezing Rate on Quality of Pork Patties and Cutlets
Lee, Young-Chun ; Song, Dae-Shik ; Yoon, Suk-Kwon ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 182~187
Quality attributes of reconstructed pork patties with ISP were evaluated. Reconstructed pork patties with 30% meat plus ISP and 50% meat plus had significantly less cooking loss and dimensional changes than control. Sensory evaluation revealed patties with 30 or 50% meat had higher hardness and juiciness than control, patties with ISP, and patties with direct addition of ISP. Objective elasticities of patties with 30 or 50 % meat were high, whereas patties without ISP had higher values of hardness, gumminess, and chewiness. Color of patties with 30 or 50% meat were different from that of control. These result show addition of ISP to meat emulsion for pork patties markedly improved cooking loss, dimensional changes, hardness, and juiciness. When pork patties and cutlets prepared according to meat (30%) formula were frozen, cooking loss was significantly higher in slow-frozen patties, but freezing rate did not affect dimensional changes of patties and cutlets. Slow-frozen patties had higher hardness, but other textural properties were affected by the freezing rate. Quality of pork cutlets was not significantly changed by the freezing rate.
Rheological Properties of Gastrodiae Rhizoma Concentrates by Extraction Solvents
Lee, Boo-Yong ; Lee, Ok-Hwan ; Kim, Kyung-Im ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 188~194
Bread Quality with Boiled Wax Gourd (Benincasa hispida)
Ju, In-Ok ; Jung, Gi-Tai ; Ryu, Jeong ; Choi, Joung-Sik ; Choi, Yeong-Geun ; Kim, Young-Soo ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 195~200
Effects of mashed wax gourd (Benincasa hispida) on texture and sensory quality of bread were evaluated. Farinograph results revealed increase in mechanical tolerance index (MTI) and water absorption, and decrease in dough stability with the addition of wax gourd. Addition of wax gourd also decreased loaf weight and volume. L, a, and b values of crust decreased with increasing addition of wax gourd, Whereas no effect on the color of crumb, Firmness of bread crumb increased with the addition of wax gourd at 67%, resulting in significant increase in hardness, gumminess, and chewiness of bread. Sensory evaluation revealed that acceptable quality of bread could be obtained by the addition of wax gourd up to 50%.
Optimization for Autolysis of Brewers Yeast Slurry
Son, Sang-Mok ; Kim, Jae-Sik ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 201~205
The optimum autolysis conditions were investigated to prepare yeast autolyzate (extract) using yeast slurry collected from brewery plants. Brewers yeast slurry was washed with caustic soda to eliminate bitter hof substances attached to yeast cell walks. The pH of brewers yeast slurry was adjusted to 9.8 with caustic soda, and centrifuged at 3,000 rpm for 5 min. The supernatant was discarded, and the bottom cake was rehydrated and collected. Bitterness unit (BU) of washed yeast slurry was 24.1 BU, below the threshold value of 25.0. Yeast extract could be obtained from washed brewers yeast slurry at maximum yield up to 38% by autolyzing at pH 6.8 and
for 20 h.
The Effects of NaCl on the Physicochemical Properties of DFD and Normal Pork Meat Batter
Kim, Cheon-Jei ; Lee, Eui-Soo ; Jeong, Jong-Yoen ; Kweon, Taeg-Sang ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 206~210
Effects of NaCl concentration (0, 1, 2, and 3%) on the physico-chemical characteristics of dark, firm, dry (DFD) and normal meat batter were examined. Before heating, pH values of DFD and normal meat batter decreased up to 0.23 (DFD) and 0.2 (normal) units, which after heating increased up to
units, as NaCl concentration increased from 0 to 3%. Cooking loss and diameter reduction of DFD meat batter were lower than those of nomal meat batter and decreased. whereas protein solubilities and emulsion stabilities of DFD and normal meat increased, with increasing NaCl concentration. Protein solubility and emulsion stability of DFD meat were higher than those of nomal meat (p<0.05). Viscosity and hardness of DFD meat batter were higher than those of normal meat batter and increased as NaCl concentration increased from 0 to 3%.
Absorption Characteristics and Prediction Model of Ginger Powder by Different Drying Methods
Shin, Hae-Kyoung ; Hwang, Sung-Hee ; Youn, Kwang-Sup ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 211~216
Absorption characteristics of hot air-. vacuum-, and freeze-dried ginger powder were investigated. Monolayer moisture content as determined by GAB equation was
, showing higher significance than BET equation. Absorption enthalpy was calculated based on different drying methods and water activities. Absorption energy decreased with increasing water activity but was not affected by drying method. Isotherm curves showed a typical sigmoid form. Among models applied for predicting equilibrium moisture content, Caurie model was the best fit model for ginger powder, showing the lowest prediction deviation of
, followed by Henderson then Bradley models. The prediction model equations for the moisture content were established by in(time), water activity, and temperature.
Modification of Na-Alginate Films by
Rhim, Jong-Whan ; Kim, Ji-Hye ; Kim, Dong-Han ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 217~221
Effect of direct addition of
into sodium alginate film-making solution and immersion of alginate films into
solutions on tensile strength (TS), percentage elongation at break (E), water vapor permeability (WVP), and water solubility (WS) of the films were investigated. TS of alginate films prepared by both methods increased. E of
films did not change significantly (P>0.05), whereas that of
films decreased significantly (p<0.05). WVP of films prepared by both methods decreased significantly, but the effect was more significant in the
films. Water resistance was not changed in the
films, whreras increased significantly in
films (p<0.05). Properties of alginate films depend on the concentration of
treatments in both methods, and they also depend on treatment time in the immersion method.
Optimization of Microwave Extraction Conditions for Flammulina velutipes by Response Surface Methodology
Kim, Hyun-Ku ; Kim, Mi-Ok ; Choi, Mal-Gum ; Kim, Kong-Hwan ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 222~228
Optimum extraction conditions for yield, browning color, electron-donating ability, nitrite-scavenging effect, total polyphenol content, and tyrosinase-inhibitory activity of Flammulina velutipes were determined using response surface methodology through central composite design. Yield of F. velutipes was affected by ethanol concentration, and browning color improved more with the increase of ethanol concentration than microwave power. Nitrite-scavenging effect was improved with increasing ethanol concentration and decreasing microwave power. Electron-donating ability and total polyphenol content were improved with increasing ethanol concentration and microwave power. Tyrosinase-inhibitory effect increased more with decrease in microwave power than with ethanol concentration. The optimal range of extraction conditions for effective component of F. velutipes were
watt of microwave power,
of ethanol concentration, and 5.72 min of extraction time.
Effect of Monascus Koji on the Quality Characteristics of Bologna-Type Sausage
Rhyu, Mee-Ra ; Kim, Eun-Young ; Chung, Kyung-Sook ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 229~234
Effects of Monascus koji on color, peroxide value, textural properties, microbial stability, and sensory characteristics of bologna-type sausage during storage at
for 22 days were studied. Addition of 2% Monascus koji resulted in attractive color and distinctly improved color retention. Lipid oxidation was effectively inhibited by lowering the level of peroxide value. Textural properties and microbial stability of the samples were not affected, whereas color was improved by the addition of Monascus koji. Utilization of Monascus koji in meat product could reduce the use of nitrite and inhibit lipid peroxidation during storage.
Preparation and Quality Characteristics of Yogurt Added with Cultured Ginseng
Lee, In-Seon ; Paek, Kee-Yoeup ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 235~241
Yogurt base was prepared from whole and skin milk added with
of cultured ginseng ethanol extract and fermented with lactic acid bacteria (Streptococcos thermophilus : Lactobacillus bulgaricus=1:1) at
. Quality characteristics of the yogurt were evaluated in terms of acid production, number of viable cells, viscosity, and sensory property during lactic acid fermentation. Total contents of amino acids and some organic acids were analyzed. Addition of cultured ginseng extract stimulated the growth of lactic acid bacteria, and enhanced acid production and viscosity of yogurt. Total contents of amino acids of 0.5% cultured ginseng-added yogurt were higher than control group before fermentation, whereas glutamic acid, cysteine, valine, and phenyalaine contents increased after 30 h incubation. Contents of lactic, citric, and formic acids of 0.5% cultured ginseng-added yogurt increased during fermentation for 24 h. whereas decreased thereafter. Sensory scores of yogurts added with 0.5 and 1 % cultured ginseng extract were significantly higher than other groups in taste and overall acceptability. When cultured ginseng yogurt was kept at
for 15 days, its quality-keeping property was relatively good.
Content of Rutin and Monacolin K in the Red Buckwheat Fermented with Monascus ruber
Kang, Dong-Zhou ; Um, Joo-Bang ; Lee, Song-Koo ; Lee, Jong-Hoon ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 242~245
Buckwheat contains dietary rutin, a flavonol glycoside, which is able to antagonize hypertension in human and has antioxidant activity. Monacolin K, a secondary metabolite produced by fungi Monascus species, is an effective specific inhibitor of cholesterol biosynthesis. To develop functional health food, dehulled buckwheat was fermented with Manascus ruber to produce Anka, and contents of rutin and monacolin K and Anka were determined. The rutin content in dehulled buckwheat decreased slightly after germination, but increased with the growth of sprout. Growth of fungi had no influence on rutin content in dehulled buckwheat Anka, Monacolin K content in fermented dehulled buckwheat malt was lower than that in dehulled buckwheat Anka. Monacolin K content in dehulled buckwheat Anka decreased with increasing length of sprout in fermented dehulled buckwheat malt, probably due to consumption of nutrients, such as polysaccharides as carbon sources, during sprouting for growth of M. ruber.
Effects of Xylitol and Grapefruit Seed Extract on Sensory Value and Fermentation of Baechu Kimchi
Moon, Sung-Won ; Shin, Hyun-Kyung ; Gi, Geun-Eog ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 246~253
Application of xylitol (Xyl) and grapefruit seed extract (GSE) to improve the quality and preservation of baechu kimchi was attempted. Xylitol and grapefruit seed extract at various combinatory concentrations were added into baechu kimchi and fermented for 25 days at
. Assay was performed on sensory value, acidity, and bacterial growth. Addition of 0.1% GSE and 2% Xyl showed the highest score in the overall acceptability, sour taste, and texture. Score of intensity characteristics in smell and sour taste were the highest in the control and that of texture the highest in 0.1% GSE plus 2% Xyl treatment. The pH decreased, and titratable acidity, and growth of total viable cells and lactic acid bacteria were remarkably retarded in 0.1% GSE plus 2% Xyl group compared to the control. Results showed that application of 2% Xyl plus 0.1% GSE to the kimchi fermentation enhanced sensory value of the fermented product and extended the storage period by about twofold.
Quality of Freeze-Dried Yulmoo-kimchi
Ko, Young-Tae ; Kang, Jung-Hwa ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 254~259
Effects of freeze-drying on microbiological and sensory characteristics of yulmoo-kimchi (leaf radish kimchi) were investigated. Freeze-dried yulmoo-kimchi was stored at 0, 10 or
for 60 days and rehydrated with water. Optimum rehydration time of freeze-dried yulmoo-kimchi was 2 hr. Number of lactic acid bacteria of freeze-dried, 10 days-stored, rehydrated yulmoo-kimchi decreased significantly (p<0.05) in comparison with that of reference sample (non-freeze-dried yulmoo-kimchi), while no significant changes were observed after 10 days. As storage temperature increased, number of lactic acid bacteria of 10 days-stored samples decreased. pH value slightly increased by freeze-drying, while it decreased gradually during 60 days of storage. Sensory properties of freeze-dried/rehydrated sample were slightly inferior to those of reference sample, but those were relatively good when the sample was evaluated solely. Overall acceptability of freeze-dried,
-stored, rehydrated sample was significantly inferior to reference sample (p<0.05) and it gradually decreased as storage temperature increased. Between storage periods of 10 through 60 days, sensory properties of 0 and
-stored sample slightly decreased, while those of
-stored sample decreased markedly.
The Separation of Transglutaminase Produced from Streptomyces mobaraensis and Its Application on Model Food System
Yoo, Jae-Soo ; Shin, Weon-Sun ; Chun, Gie-Tack ; Kim, Young-Soo ; Jeong, Yong-Seob ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 260~265
Transglutaminase (TG) was prepared from Streptomyces mobaraensis to improve texture and self-life of food. In preliminary experiments, texture of the dough was not improved due to the interference in microbial TG reaction by proteases present in the crude enzyme. Among the cation exchange resins tested for the removal of proteases, MonoPlus S 100 was the most efficient. Further purification steps with a quaternary ammonia salt resin and gel permeation chromatography effectively removed proteases from crude enzyme. Molecular weight of purified enzyme was about 38,000 on SDS-polyacrylamide gel electrophoresis. Farinograph data showed the addition of purified enzyme to wheat flour gave higher stability and lower weakness values those that of crude enzyme.
Stabilization of Polyphenolic Antioxidants Using Inclusion Complexation with Cyclodextrin and Their Utilization as the Fresh-food Preservative
Kim, Tae-Kwon ; Shin, Hyun-Dong ; Lee, Yong-Hyun ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 266~271
Insoluble polyphenol antioxidants, quercetin and catechin, were stabilized through the complexation with cyclodextrin to increase heat and pH stabilities. Comparison of inclusion complex formabilities of quercetin and catechin with
to be the most suitable result. Optimal molar mixing ratio of
and quercetin or catechin for inclusion complex formation was found to be 1 : 1. Inclusion complexation was confirmed using differential scanning calorimetry. Solubility of
inclusion complexes increased compared with native antioxidants, Stability against temperature and pH of
inclusion complex analyzed revealed antioxidant activities of
and catechin inclusion complexes have higher stabilization compare to raw quercetin and catechin. Peroxide value of linoleic acid dissolved in water decreased substantionally after using
inclusion complex can be used effectively as a fresh-food preservative.
Effects of the Fermentation Periods on the Qualities and Functionalities of the Fermentation Broth of Wild Vegetables
Kim, Na-Mi ; Lee, Jong-Won ; Do, Jae-Ho ; Yang, Jae-Won ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 272~279
To determine optimal fermentation period of wild vegetables mixed with black sugar without microorganisms during plant extract fermentation food processing, changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period were investigated. pH and
of fermented broths decreased gradually during fermentation period. Except persimmon leaf, viscosity of fermented broths of wild vegetables decreased after 3 months fermentation period. Amylase activity increased to
of its initial level after 6 months fermentation period, and invertase activity decreased by
units after 1 month fermentation. No significant level of cellulase activity was observed. In the sensory evaluation test, inherent flavors and tastes of the wild vegetable decreased during the fermentation period, while those of others gradually increased. Overall acceptability was the highest after 3 months fermentation. Content of total phenolic compounds and electron-donating ability were highest after 3 to 4 months fermentation period, and decreased thereafter. Except Mugwort, tyrosinase inhibitory activity was found in all fermented broths. SOD-like activities were
in fermentation broths of acacia flower and persimmon leaf, respectively, and were maintained throughout the fermentation period. Based on these results, fermentation period of 3 to 4 months was determined to be appropriate for plant extract fermentation food processing.
Effects of Tissue Cultured Ginseng on Blood Glucose and Lipids in Streptozotocin-Induced Diabetic Rats
Lee, In-Seon ; Lee, Syng-Ook ; Lee, In-Za ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 280~285
Hypoglycemic and hypolipidemic efficacies of cultured ginseng (CG) in streptozotocin (STZ)-induced diabetic rats were investigated. Male Sprague-Dawley rats were divided into normal and three diabetic groups. The diabetic groups were fed CG-free control diets supplemented with 5 and 10% of CG for 2 weeks. CG-supplemented groups showed significantly lower blood glucose, triglyceride, and total cholesterol content compared to the diabetic control group. CG supplementation at 5% significantly increased plasma high density lipoprotein (HDL)-cholesterol content compared to the diabetic control group. CG significantly increased plasma HDL-cholesterol/total cholesterol ratio and reduced atherogenic index, whereas, it did not affect plasma total lipid content in diabetic rats. The 5% CG reduced plasma AST and ALT activities in diabetic rats and inhibited the reduction of plasma creatinine level caused by STZ-treatment in rats. These data suggest that tissue-cultured ginseng has hypoglycemic, hypolipidemic, and anti-atherogenic effects on STZ-diabetic rats and can be useful as a dietary supplement for the treatment of diabetes.
Effect of Ramaria botrytis Methanol Extract on Antioxidant Enzyme Activities in
Kim, Hyun-Jeong ; Lee, Kap-Rang ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 286~290
Effects of Ramaria botrytis methanol extract on hepatotoxicity in
mice were investigated. R. botrytis methanol extract was intraperitioneally injected once a day for successive 5 days, followed by treatment with
on the fifth day. Antioxidant activities of R. botrytis methanol extract were examined by measuring the free radical-scavenging effect on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical. In DPPH method, R. botrytis methanol extract showed strong antioxidative activies. The increased activities of superoxide dismutase, catalase, and glutathione peroxidase after
were decreased by treatment of R. botrytis methanol extract. Glutathione content and glutathione S-transferase activity depleted by
were significantly increased, but elevation of lipid peroxide content induced by
was decreased by R. botrytis methanol extract. These results suggest that R. botrytis methanol extract is believe to be a possible protective effect against
hepatotoxicity in mice.
Enhancement of Chitooligosaccharides in Doenjang (Soybean Paste) and Kanjang (Soy Sauce) using Bacillus subtilis Koji and Rhizopus oryzae Koji
Eum, Byong-Wook ; Kwak, Bo-Yeon ; Kim, Soon-Young ; Shon, Dong-Hwa ; Lee, Ke-Ho ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 291~296
Effects of Bacillus subtilis and Rhizopus oryzae on chitooligosaccharides (COS) content of doenjang (soybean paste) and kanjang (soy sauce) were investigated using kojis made with the two strains. Competitive direct enzyme-linked immunosorbent assay (cdELISA) system using anti-COS mixture (COSM) antibody was applied for COS detection ranging from 0.001 to
, and the recoveries of COSM spiked to doenjang and kanjang were 102 and 115%, respectively. Doenjang and kanjang products made with a mixture of B. subtilis and R. oryzae kojis showed COS contents of 171 and
, respectively, during two-month aging period, much higher than those of Japanese and Korean commercial ones.
Characterization of Squalene Synthase Inhibitor Isolated from Curcuma longa
Choi, Sung-Won ; Yang, Jae-Sung ; Lee, Han-Seung ; Kim, Dong-Seob ; Bai, Dong-Hoon ; Yu, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 297~301
An inhibitor of squalene synthase, a key enzyme in the cholesterol biosynthetic pathways and a target for improved agents to lower plasma levels of low-density lipoprotein, was sequentially purified from Curcuma longa by acetone extraction, silica gel column chromatography, and sephadex LH-20 column chromatography. Active compound, YUF-01, was successfully purified and analyzed as
by electron ionization mass spectrum. Through
analyses, YUF-01 was identified as curcumin, which showed strong inhibition of squalene synthase.
Feeding Effect of Far Infrared Irradiated Rice to Survival Activity against Drowning of Mouse
Kwon, O-Jun ; Yoo, Byung-Hyuk ; Choi, Ung-Kyu ; Son, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 302~305
Effect of feeding far infrared-irradiated rice on survival ability of mice against drowning was investigated. Moisture absorption of far infrared-irradiated rice was about 1.3-fold higher than that of normal rice. L-Value was maintained high during cooking and storage. Weight of mice was not influenced by far infrared-irradiated rice content. No significant difference in survival abilities of mice between normal rice and far infrared-irradiated rice was shown until 1 breeding week. Significant differences in survival ability between two groups were found in 2 (9.5%) and 3 breeding weeks (7.2%).
Contents of Resveratrol in Different Parts of Grapes
Cho, Yong-Jin ; Kim, Jae-Eun ; Chun, Hyang-Sook ; Kim, Chong-Tai ; Kim, Sung-Soo ; Kim, Chul-Jin ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 306~308
Contents of resveratrol in different parts of Gerbong, Campbell, and Sheridan grapes were measured through HPLC analysis. Resveratrol contents in the flesh, skin, seed, and fruit stem of each grape showed significant differences, whereas little difference was observed among the cultivars. In fruit stem, and skin and seed, resveratrol contents were 170 to 440 and 4 to
weight, respectively, an indication that the fruit stem may be a good resource for resveratrol production.
Antioxidative Activity and Chemical Characteristics from Different Organs of Small Black Soybean (Yak-Kong) Grown in the Area of Jungsun
Sa, Jae-Hoon ; Shin, In-Cheol ; Jeong, Kyung-Jin ; Shim, Tae-Heum ; Oh, Heung-Seok ; Kim, Yong-Jin ; Cheung, Eui-Ho ; Kim, Gwang-Gee ; Choi, Dae-Sung ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 309~315
Nutritional composition, contents of phenolic compounds, and antioxidative activities of small black soybean were investigated. Proximate composition of the soybean was crude fat, crude protein, carbohydrate, and crude ash at 15.9, 34.7, 38.5, and 3.7%, respectively. Potassium was the predominant mineral, followed by phosphorus, calcium, and magnesium. Glucose and galactose were the major sugars. Twelve different kinds of fatty acids were identified in whole soybean, dehulled soybean, and soybean hull. The 75% methanol and ethyl acetate extract fractions from the soybean hull contained total phenolic compounds at 4.64 and 13.53 g/100 g, respectively. The methanol extract of soybean hull showed strongest antioxidative activity among samples tested. Ethyl acetate fraction of the soybean hull exhibited DPPH radical scavenging activity at level similar to those of
and BHT. Phenolic compounds were the major biological components in the soybean hull. These results suggest that small black soybean can be used as a new material for functional food.
Characteristics Analysis for the Standardization of Commercial Kimchi
Ku, Kyung-Hyung ; Cho, Myung-Hee ; Park, Wan-Soo ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 316~319
Titratable acidity, pH, color, and pungency characteristics of commercial kimchi were investigated. Titratable acidity and of pH commercial kimchi waried significantly from pH 3.88 and titratable acidity 0.28% in non-fermented kimchi, to pH 6.20 and titratable acidity 1.13% in over-fermented one. Capsaicinoid contents of kimchi showed low pungency intensity of 0.18% to strong pungency intensity of 2.02, and American spice trading association value of kimchi samples ranged
Effects of Modified Atmosphere Packaging and Gamma Irradiation on NO-Mb Contents and Color of Sausage
Ahn, Hyun-Joo ; Kim, Jae-Hyun ; Jo, Cheo-Run ; Lee, Ju-Woon ; Yook, Hong-Sun ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 320~324
Combined effect of modified atmosphere packaging and gamma irradiation on color characteristics of emulsion-type cooked pork sausage were investigated. Nitrosomyoglobin (NO-Mb) contents and CIE color values of sausage with aerobic,
packagings were observed during storage for 4 weeks. Irradiation reduced NO-Mb content in sausage, inducing denitrosylation of nitrite-cured meats.
packagings were effective for maintaining NO-Mb content. In CIE color values,
was significantly reduced by irradiation at 5 kGy and above. The
values of sausages with
packagings were higher than those of aerobic or
packaging. Results indicated that modified atmosphere packaging, such as
packaging, was effective for minimizing the loss of red color in sausage caused by irradiation.
Survey of Biogenic Amine Contents in Commercial Soy Sauce
Kim, Jae-Hyun ; Park, Hyun-Jin ; Kim, Mi-Jung ; Ahn, Hyun-Joo ; Byun, Myung-Woo ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 325~328
Nine commercial soy sauces
were investigated for their biogenic amine (BAs) levels. Detected biogenic amines were putrescine (PUT), cadaverine (CAD), trytamine (TRP),
(PHE), spermine (SPM), histamne (HIS), and tyramine (TYR). All products tested had biogenic amines as detected level. PUT was the major biogenic amines detected in six products, and difference between the highest and the lowest among products was more than 16 mg/kg. Six products had all seven biogenic amines tested, while one product had only five. Results indicate that soy sauces commercially available in Korea contain biogenic amines at various levels. Studies related to biogenic amines including survey of contents must be performed continuously.
Quality of Single-Harvested Red Peppers by Drying Methods
Chung, Koo-Min ; Hwang, Jae-Moon ;
Korean Journal of Food Science and Technology, volume 35, issue 2, 2003, Pages 329~333
Fruits of 'Manita', a red pepper cultivar, and 'HL', a cultivar bred for single-harvest, cultivated by direct sowing method were harvested simultaneously. The red fruits were freeze-, sun-, indoor-, hot-air
, and excessive hot-air (50% longer time) dried. For Manita. ASTA values of freeze- and indoor-dried red pepper were the highest
, and those of sun- and hot air-dried ones were
. Excessive hot-air drying decreased the redness by about
compared to normal hot-air drying. For HL, ASTA values
of indoor-dried red peppers were much higher than other dried peppers. Red pigment in HL was destroyed easily during sun drying, showing values of only
. By excessive hot-air drying, the redness did not decrease, compared to normal hot-air drying. The organic acid contents of both cultivars were higher in sun- and hot-air-dried ones than freeze- and indoor-dried ones. Copsaicinoid contents of both cultivars decreased up to 22% by excessive hot-air drying compared to normal hot-air drying. Sugar contents were lower in all drying methods other than freeze drying for both cultivars.