Go to the main menu
Skip to content
Go to bottom
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 37, Issue 6 - Dec 2005
Volume 37, Issue 5 - Oct 2005
Volume 37, Issue 4 - Aug 2005
Volume 37, Issue 3 - Jun 2005
Volume 37, Issue 2 - Apr 2005
Volume 37, Issue 1 - Feb 2005
Selecting the target year
Heavy Metal Contents in Ginseng and Ginseng Products
Hu, Soo-Jung ; Kim, Mee-Hye ; Park, Sung-Kug ; Lee, Jong-Ok ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 329~333
Contents of heavy metals, mercury (Hg), lead (Pb), cadmium (Cd), arsenic (As), manganese (Mn), zinc (Zn), and copper (Cu), In ginsengs and ginsengs products their safety were evaluated using a mercury analyzer, atomic absorption spectrophotometer and Inductively coupled plasma spectrometer. Contents of heavy metals in ginsengs were [min-max(mean), mg/kg]; Hg 0.002-0.02(0.007), Pb 0.018-0.39(0.106), Cd 0.004-0.413(0.106), As ND-0.094(0.013), Cu 0.24-5.5(3.2), Mn 3.18-50.4(20.09), Zn 0.76-44.27(13.42). Ginseng products values were; Hg 0.0001-0.002(0.001), Pb 0.001-0.133(0.017), Cd ND-0.07(0.004) As ND-0.181(0.008), Cu ND-1.1(0.13), Mn 0.73-30.15(1.61). Zn 0.02-13.42(1.02), similar to those reported by other countries. Average weekly Intakes of Hg, Pb and Cd from ginseng and ginseng products were 0,003, 0.01 and 0,02% of provisional tolerable weekly intake established by FAO/WHO, respectively. Our result could be utilized as important references to establish the standard of lead in ginseng and ginseng products.
Determination of Semicarbazide in PVC Gaskets of Food Bottle Cap and Foods
Park, Sang-Wook ; Lee, Kwang-Ho ; Kwak, In-Shin ; Jeon, Dae-Hoon ; Lee, Si-Kyung ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 334~338
Method was developed to efficiently analyze semicarbazide (SEM) in foods. Although SEM is produced by thermal decomposition of blowing agent azodicarbonamide, it is too small to be activated by ultraviolet light or fluorescence. When 2-nitrobenzaldehyde semicarbazone, derivatization of SEM, was analyzed by HPLC with triple column system, coefficient correlation over 0.9997 and detection limit of 0.48 ng/g were observed. SEM level in commercial bottle cap gasket was 812.20-5771.30ng/g. Recoveries for SEM in food and PVC gasket were 83.45-97.33% and 92.12-98.71%, respectively. SEM level in plastic seals of press twist-off metal lids was ND-5771.330ng/g.
Volatile Compounds of Elsholtzia splendens
Lee, So-Young ; Chung, Mi-Sook ; Kim, Mi-Kyung ; Baek, Hyung-Hee ; Lee, Mi-Soon ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 339~344
Volatile compounds, isolated from Elsholtzia splendens using simultaneous steam distillation extraction (SDE) and headspace solid phase microextraction (HS-SPME), were analyzed by gas chromatography/mass spectrometry(GC-MS). Twenty-nine compounds, comprising 3 aldehydes, 7 alcohols, 11 hydrocarbons, 5 ketones, and 3 miscellaneous ones, were tentatively identified from volatile compounds of Elsholtzia splendens flowers. From leaves, 30 compounds, comprising 3 aldehydes, 6 alcohols, 11 hydrocarbons, 6 ketones, and 11 miscellaneous ones, were tentatively identified. Volatile compounds extracted by HS-SPME in E. splendens flowers were 3 alcohols, 18 hydrocarbons, 3 ketones, and 2 miscellaneous ones. In leaves, 31 compounds, comprising 7 alcohols, 15 hydrocarbons, 7 ketones, and 2 miscellaneous ones, were tentatively identified. Major volatile compounds identified by SDE and HS-SPME were naginataketone and elsholtziaketone, which were identified as aroma-active compounds, representing characteristic aroma of E. splendens.
Properties of Transglutaminase Treated Milk Product Powders
Jeong, Ji-Eun ; Hong, Youn-Ho ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 345~351
Physicochemical properties and functionalities of sodium caseinate, whey protein, skim milk, and whole milk with or without transglutaminase (TGase, 200 : 1) at
were determined. After crosslinking by TGase, whey protein was effective in improving heat stability compared to native protein at over
. Whole milk was stable with lower turbidity compared to native solution. Whey protein showed low hydrolysis degree, fewer than sodium caseinate, during early activation time and increased slightly thereafter Emulsifying activities of sodium caseinate at pH 2 and 8, and whey protein at pH 7 and 8 improved. Emulsion stability of sodium caseinate improved at entire pH range studied. Foam expansion and foam stability of samples improved with TGase-treatment. Viscosities of TGase-treated samples were higher than those of untreated ones.
Quantifying Uncertainty of Vitamin C Determination in Infant Formula by Indophenol Titration Method
Jun, Jang-Young ; Kwak, Byung-Man ; Ahn, Jang-Hyuk ; Kong, Un-Young ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 352~359
Uncertainty involved during determination of vitamin C content in infant formula was quantified by indophenol titration method. Uncertainty sources in measurand, such as purity, weight, final volume of standard, volume of standard solution used for titration, sample weight, final volume of sample, extraction solution used for titration, titration of extraction solution and standard solution by indophenol solution were identified and used as parameters for combined standard uncertainty based on Guide to the expression of uncertainty in measurement (GUM) and Draft EURACHEM/CITAC Guide. Uncertainty parameters of each source in measurand were identified as resolution, reproducibility and stability of chemical balance, standard material purity, repeatability, reproducibility, end point of titration, 1 mL pipet, 5 mL autopipet, and 100 mL mass flask. Each uncertainty component was evaluated by types A and B and included to calculate combined uncertainty. Analytical test result for traceability under laboratorial conditions using Certified Reference Material (CRM) test was certified as
, which was within CRM certification range of
. Uncertainty test result of vitamin C content of 5 g sampling was
. Uncertainty could be reduced by identification of uncertainty sources and components related with vitamin C determination by indophenol titration method and by decreasing uncertainty sources and components.
Separating of Falcarinol from Acanthopanax senticosus
Kim, Seong-Ju ; Chang, Kyu-Seob ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 360~363
To detect falcarinol in Acanthopanax senticosus, its stem and bark were extracted with methanol fractionated with petroleum ether and diethyl ether, and separated by silica gel column chromatography, Resulting six crude samples were compared with standard falcarinol through TLC on silica gel plates. Fraction 6 showed
value of 0.46 similar to that of standard falcarinol. Through analytical reverse phase HPLC/PDA, UV spectra of standard falcarinol and traction 6 recorded between 200 and 340 nm showed identical peaks and UV spectra patterns. GC/MS revealed standard falcarinol and fraction 6 have equal retention times of 7.4 and 8.5 min before and after TMS-derivatization, respectively. Standard falcarinol and fraction 6 showed more similar spectrum patterns after TMS-derivatization than before. These results confirm presence of falcarinol in A. senticosus.
Evaluation of Freshness Prolonging Ability of Antibacterial Packaging Bags and Corrugated Boxes
Kim, Chul-Hwan ; Kim, Jae-Ok ; Park, Woo-Po ; Jung, Jun-Ho ; Cho, Sung-Hwan ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 364~371
Packaging bags and corrugated boxes prepared from newly developed antimicrobial packaging paper had greater ability to prolong freshness of packed fruits, and lower weight loss of fruits and microbial growth than non-treated bags and boxes. Addition of zeolite to paper greatly increased absorbance of aging hormone,
, emitted from stored fruits, and contributed to decrease in putrefied fruits during storage. Water repellent agent such as alkyl ketone dimer played significant role in preventing functional paper from absorbing water from stored fruits, leading to preservation of fresh weight in stored fruits. Because rise in production cost of functional packaging paper could be offset by reduction of fruit and vegetable wastes, storing fruits and vegetables in functional paper containers was more economical than storing in non-treated containers.
Respiratory Characteristics and Quality of Fuji Apple Treated with Mild Hot Water at Critical Conditions
Seo, Ja-Young ; Kim, Eun-Jeong ; Hong, Seok-In ; Park, Hyung-Woo ; Kim, Dong-Man ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 372~376
Respiratory characteristics and quality of Fuji apple were investigated at critical conditions for dipping treatment in mild hot water (
) to extend freshness. Dipping treatment conditions under which no damages occurred in peel and flesh of apples stored at
for 1 month after treatment were: 180 min at
, 60 min at
, 45 min at
, 3 min at
, 1 min at
, and 20 sec at
. Internal carbon dioxide concentrations of apples drastically increased immediately after treatments at 40, 45, and
, then decreased to normal level 1 day after treatment at
. Although internal oxygen concentration of apples showed reversed trend to internal carbon dioxide, no significant differences were observed in concentrations of carbon dioxide and oxygen during storage after treatment of apples at 55, 60, and
. Concentration of internal ethylene of apples treated at 40, 45, and
increased, similarly to that of carbon dioxide upon heat treatment, then, during storage, decreased to below levels of control and apples treated at 55, 60, and
. Firmness of apples treated at 45 and
were 6.42 and 10.53% higher than that of control at
after 7 days after treatment.
Rheological Properties of Dough and Quality Characteristics of Bread Added with Silkworm Powder
Kim, Young-Ho ; Cho, Nam-Ji ; Im, Moo-Hyeog ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 377~388
Effects of silkworm powder addition on rheological properties of dough and quality characteristics of bread were investigated. Protein content of silkworm powder was 53,98%, much higher than 12.46% of wheat powder, Crude fiber, fat, and pretense contents of silkworm powder were higher than those of wheat flour, Acid analysis revealed glutamic acid content was highest 4,046.16 mg thus, significant depreciation of breadmaking was expected due to weakened gluten structure or dough. Addition of silkworm powder(optimum at 2%) with pretense inactivated by heat treatment resulted in significant improvement of volume and bread quality, with external and internal scores close to those of the control.
Physico-chemical Changes of Commercial Ssamjang during Storage
Kim, Yong-Kook ; Kim, Seong-Ju ; Han, Min-Soo ; Chang, Young-Il ; Chang, Kyu-Seob ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 389~396
Physico-chemical properties of ssamjang prepared by industrial process were investigated. Overall experiments were planned by central composite design for five independent variables, kochujang mash aging period
, doenjang aging period
, doenjang content
, sterilization temperature
, and storage temperature
. Storage period had no consistent effect on moisture content of ssamjang. Doenjang having longer aging period showed lower moisture content than that having shorter aging period. Titratable acidity and pH of ssamjang gradually increased and decreased with storage period, respectively, with pH of ssamjang significantly affected by aging period of doenjang and kochujang mashes, and sterilization and storage temperatures. Amino nitrogen contents of ssamjang increased during storage and were more affected by sterilization temperature than by aging period and content of doenjang, and storage temperature. Crude protein content of ssamjang irregularly changed during storage, and was slightly affected by content of doenjang.
-Oryzanol Addition on the Quality of Yackwa during Storage
Woo, Jeong-Min ; Yang, Cha-Bum ; Lee, Jae-Hwan ; An, Yeong-Sun ; Lee, Hyeon-Gyu ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 397~404
-oryzanol (0.0, 0.1, 0.5, 1.0, 2.0%) addition on physical and chemical properties of yackwa were determined during storage for 6 weeks at
. Acid, peroxide, and thiobarbituric acid (TBA) valves, color, texture, fatty acid compositions, hexanal content, and rancid flavor of yackwa were measured. Acid, peroxide, and TBA values. and hexanal contents of
-oryzanol-treated groups were significantly lower than those of groups without
-oryzanol treatment after 6 week (p < 0,05) and showed concentration-dependency, while no significant differences were observed in colors (p > 0.05). Effects of
-oryzanol on textural characteristics were not consistent. As storage time increased, ratio of unsaturated fatty acids to saturated fatty acids or
-oryzanol-added groups was higher than that of groups without
-oryzanol addition. Addition of
-oryzanol was effective in decreasing hexanal formation. Sensory evaluation showed rancid odor decreased with increasing concentration of
-oryzanol. These results suggested
y-oryzanol, as a natural antioxidant, delayed quality decrease of yackwa during storage.
Study on the Effect of Blending Ratios on the Antibacterial Activities of Chitosan/Gelatin Blend Solutions
Kim, Byung-Ho ; Park, Jang-Woo ; Hong, Ji-Hyang ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 405~411
Chitosan, second largest biomass after cellulose on earth, has potential for use as functional food package due to its antibacterial activity. However, due to high melting temperature of chitosan, chitosan films have been made by casting method. Because gelatin has relatively low molting temperature depending upon amount of plasticizer added, it was added to chitosan to produce commercially feasible film. The objective of the current study was to determine optimum blend ratio and amount of chitosan/gelatin blend solutions against antibacterial activities for extruder resin. Gram-positive bacteria (Bacillus cereus ATCC 14579 and Listeria monocytogenes ATCC 15313) and -negative bacteria (Escherichia coli ATCC 25922 and Salmonella enteritidis IFO 3313) were used. Paper (8 mm) diffusion and optical density methods were used to evaluate effect of different blending ratio solutions on the inhibition of bacterial growth. Measured clear none size ranged from 8 mm to 18.07 mm in paper diffusion test. For B. cereus, E. coli, and S. enteritidis, addition of
blend solution (chitosan/gelatin = 2/8: 0.3 mg) resulted in clear zone on paper disc. In L. monocytogenes, inhibition effect was observed with 0.6 mg chitosan (chitosan/gelatin=4/6). Minimum inhibitory concentration (MIC) values of B. cerues, L. monocytogenes, E. coli, and S. enteritidis with addition of chitosan were 0.1461, 0.2419, 0.0980, and 0.0490 mg/mL, respectively, These results indicate possibility of producing commercially feasible film with addition of optimum chitosan/gelatin amount.
Effects of Replaced Plant Oils on the Quality Properties in Low-Fat Hamburger Patties
Park, Jong-Chul ; Jeong, Jong-Yon ; Lee, Eui-Soo ; Choi, Ji-Hun ; Choi, Yun-Sang ; Yu, Long-Hao ; Paik, Hyun-Dong ; Kim, Cheon-Jei ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 412~417
Effects of substituting olive, corn, soybean, and sunflower oils (each at 50% substitution) on chemical composition and sensory quality of beef hamburger patties were determined. Although beef patties added with plant oils were not different in chemical composition to control (added beef fat 10%), they had 2.0-3.8% lower caloric contents, 3.7-5.9% lower cooking loss, and less diameter and thickness changes after cooking. Beef patties with olive oil had lowest
before and after cooking. In textural properties, control had higher hardness, cohesiveness, and gumminess than patties with plant oils, whereas no differences in springiness were observed between control nod all plant oil-treated patties. Beef patties containing olive oil had higher scores for overall acceptability than other patties.
Physicochemical Properties of Korean Raw Noodle Flours
Shin, Soong-Nyong ; Kim, Sung-Kon ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 418~424
The physicochemical properties of raw noodle flours (n = 11) commercially produced from Australian Standard White (ASW) (Group 1, n = 8) and blonds (Group 2, n = 3) of ASW and Australian hard, western white or hard red winter were investigated. Protein and ash contents were lower in Group 1. The tristimulus color values, mean particle size, flour swelling volume (FSV) and rheological parameters of farinograph and extensigraph were not different between two flour groups. Peak viscosity measured with Rapid Visco Analyzer was higher in Group 1. The protein content was positively correlated with mean particle size, dough stability and dough extensibility, and negatively correlated with FSV and peak viscosity. The FSV wag positively correlated with the peak viscosity. The rheological parameters of dough did not show any correlations with FSV and peak viscosity.
Relative Sweetness of Sucralose in Beverage Systems and Sensory Properties of Low Calorie Beverages Containing Sucralose
Kim, Mi-Young ; Cho, Hea-Young ; Park, Jae-Yeon ; Lee, Soh-Min ; Suh, Dong-Soon ; Chung, Seo-Jin ; Kim, Hee-Sup ; Kim, Kwang-Ok ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 425~430
Relative sweetness of sucralose, an intensive sweetener, to sucrose or fructose in binary model solution and beverage systems was examined. Sensory properties of sucralose solution, orange flavored beverage and sports drink containing sucralose were evaluated at the equi-sweetness to sucrose or fructose. Consumer acceptability tests were performed on orange flavored beverage. Relative sweetness of sucralose to sucrose was 350 and 500 in binary model solution and orange flavored beverage, respectively, while that of sucralose to fructose in sports drink was 550. All the sensory properties, except astringency, of sucralose solution examined were similar to those of sucrose solution. The sensory properties of orange flavored beverage, in which 50% sucrose was replaced with sucralose, were very close, and showed comparable or higher overall acceptability to that containing sucrose only. When fructose was replaced with sucralose in sports drink sour, salty and bitter tastes, metallic flavor, and astringency slightly increased.
Optimization of Sesame oil Extraction from Sesame cake using Supercritical Fluid
Kim, Seong-Ju ; Kim, Young-Jong ; Chang, Kyu-Seob ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 431~437
Overall experiments were planned by central composite design, and results were analyzed by response surface methodology (RSM) to determine effects of three independent variables, temperature (
), extraction time (
), and pressure (
), on yield of sesame oil extract (Y). Regression equation model optimized by response surface analysis was: Y (sesame oil) =
. According to RSM analysis, optimum extracting conditions of temperature, time, and pressure were
, 131.89 min, and 34228.41 kPa, respectively, and statistical maximum yield of sesame oil was 96.27%. Fatty acid composition of sesame oil showed sesame oil extracted by Supereritical Fluid
contained lower levels of palmitic, stcaric, and oleic acids and higher levels or palmitoleic and linoleic acids than commercial sesame oil. Commercial and extracted sesame oils were analyzed by electronic nose composed of 12 different metal oxide sensors. Obtained data were interpreted by statistical method of MANOVA. Sensitivities of sensors from electronic nose were analysed by principal component analysis. Proportion of first principal component was 99.92%. All sesame oils showed different odors (p < 0.05).
The Effect of Heating Rate by Ohmic Heating on Rheological Property of Corn Starch Suspension
Lee, Seok-Hun ; Jang, Jae-Kweon ; Pyun, Yu-Ryang ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 438~442
Granule swelling is essential phenomenon of starch gelatinization in excess water, and characteristic of heated starch dispersion depends largely on size and distribution of swelled starch granule. Although swelling characteristic of starch granules depends on type of starch, heating rate, and moisture content, influence of heating rate on swelling phenomenon of starch granule has not been fully discussed, because constant heating rate of starch dispersion cannot be obtained by conventional heating method. Ohmic heating, electric-resistant heat generation method, applies alternative current to food materials, through which heating rate can be easily controlled precisely and conveniently at wide range of constant heating rates. Starch dispersion heated at low heating rates below
showed Newtonian fluid behavior, whereas showed pseudoplastic behavior at heating rates above
. Apparent viscosity of starch dispersion increased linearly with increasing heating rate, and yield stress was dramatically increased at heating rates above
. Average diameter of corn starch granules during ohmic heating was dramatically increased from
by increasing heating rate from
(raw corn starch:
). Hardness of starch gel prepared with 15% corn starch dispersion after heating to
at different heating rates decreased gradually with increasing heating rate, then showed nearly constant value from
. Hardness increased with increase of heating rate higher than
Isoflavone and Quality Improvement of Soymilk by using Germinated Soybean
Lee, Hye-Yeon ; Kim, Joo-Sook ; Kim, Young-Su ; Kim, Woo-Jung ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 443~448
Isoflavone content of soymilk prepared with germinated soybean significantly increased. Soymilk prepared with Shinpaldal-2 germinated far 12 hr showed maximum 5.552 mg/g isoflavone. Solid content in soymilk increased from 5.68 to 6.02% for Shinpaldal-2 and from 5.30 to 6.10% for Seomoktae with 24 hr germination. 'L' values of soymilk increased, whereas 'a' and 'b' values decreased. Viscosity of soymilk decreased, while stability increased as germination time increased up to 24 hr, Organoleptic flavor properties of soymilk improved, showing decrease in benny and increase in savory flavors. Acceptance test showed soymilk prepared with 12 hr germinated Shinpaldal-2 showed highest acceptance, while Seomoktae soymilk showed least.
Fermentation Characteristics of Low Salted Kochujang Prepared with Mixture of Sub-materials
Kim, Dong-Han ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 449~455
To reduce saft content of kochujang, various combinations of sub-materials such as ethanol mustard and chitosan were added to kochujang, and their effects on microbial characteristics, enzyme activities, and physicochemical characteristics of kochujang were investigated after 12 weeks of fermentation. Activities of
-amylase and pretense were low in ethanol-mustard-chitosan-added kochujang, whereas no significant difference was observed in
-amylase activity among all groups. Number of viable yeast cells decreased remarkably in mustard-added kochujang during late aging period, and anaerobic bacterial counts decreased in sub-material-added groups. Consistency of kochujang increased by addition of sub-materials, and oxidation-reduction potential was low in chitosan-added group. Mustard-chitosan-added kochujang showed lowest increase in total color difference(
) and decrease in water activity. PH of kochujang wns highest in mustard-chitosan-added kochujang, resulting in significantly increased titratable acidity. Addition of sub-material increased reducing sugar contents of kochujang, whereas ethanol production was significantly repressed in mustard-chitosan-added kochujang. Amino nitrogen content was Highest in mustard-chitosan-added kochujang during late aging period, whereas ammonia nitrogen content was lower in ethanol-mustard-added kochujang. Results of sensory evaluation indicated ethanol-mustard-added kochujang was more acceptable than other groups in taste and overall acceptability.
Antimicrobial Effect of Extract of Glycyrrhiza uralensis on Methicillin-Resistant Staphylococcus aureus
Lee, Ji-Won ; Ji, Young-Ju ; Yu, Mi-Hee ; Im, Hyo-Gwon ; HwangBo, Mi-Hyang ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 456~464
Antimicrobial drug-resistance is natural response to antimicrobial stress based on selection, which weakens chemotherapy effect. Introduction of large numbers of chemotherapeutic agents to clinical practice has generated strains of microorganisms that survive and multiply in vivo with high-drug concentrations. Methicillin-resistant Staphylococcus aureus (MRSA), bacteria found in normal daily life, can be easily ingested through milk vegetables, and meats, etc. MRSA emerged in many port of the world, increasing complex clinical problems. Therefore, new agents are needed to treat MRSA. Glycyrrhiza uralensis was extracted using 80% MeOH to investigate its antimicrobial activity against MRSA stains KCCM 11812, 40510, and 40512 through bacterial measurement, disc diffusion, and O.D. methods, MIC values, MRSA gene expression investigation, and scanning electron microscope observation. Results revealed MecA, Mecl, MecRI, and FemA were the most highly manifested MRSA genes. Methanolic extract of G. uralensis significantly inhibited MRSA and thus could be used in development of antibacteria.
Changes in Microorganisms and Enzyme Activities of Low-salted Kochujang added with Horseradish Powder during Fermentation
Oh, Ji-Young ; Kim, Yong-Suk ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 463~467
To reduce salt content in Korean traditional kochujang, horseradish powder (1.2%, w/w) was added to kochujang with 4-10% salt, and its microbial characteristics, enzyme activities, and gas formation in kochujang were evaluated during fermentation far 120 days at
. All treatments of kochujang had no effects on total viable bacterial numbers, which kept constant level, during fermentation (7.32-8.765 log CFU/g). Yeast numbers did not change under all treatments up to 90 days of fermentation, then decreased thereafter,
-amylase, and neutral- and acid-pretense activities of kochujang added with horseradish powder were higher than those of control group.
-Amylase activity of kochujang increased in proportion to salt concentration. Total accumulative volume of gas produced during fermentation of kochujang without horseradish powder was 5,892 mL/pack then decreased to 121-347mL/pack with low-salted kochujang (salt 4%, 6%) added with horseradish powder, Major gas produced was
. Results indicate salt contents of kochujang could be lowered up to 6% by addition of horseradish powder without gas formation and quality alteration.
Effect of King Oyster Mushroom (Pleurotus eryngii) Addition on the Quality of Kimchi during Fermentation
Kim, Jeong-Han ; Moon, Mi-Hwa ; Chung, Jae-Woon ; Chi, Jeong-Hyun ; Ju, Young-Cheoul ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 470~473
Effect of king oyster mushroom (Pleurotus eryngii) on kimchi quality was evaluated during fermentation at
. Kimchi showed rapid decrease in pH up to 7 days, and thereafter slowly decreased. Titratable acidity of kimchi was inversely proportional to pH of kimchi. Treatment of king oyster mushroom did not significantly affect total microbial and lactic acid bacterial counts in kimchi. Antioxidant activity and overall-eating quality of blanched king oyster mushroom-added kimchi were highest among samples tested.
Antioxidative Effect of the Fractions Extracted from a Cactus Cheonnyuncho (Opuntia humifusa)
Lee, Kyung-Seok ; Oh, Chang-Seok ; Lee, Ki-Young ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 474~478
Antioxidative effects of several solvents extracts of cactus Cheonnyuncho (Opuntia humifusa) grown in Korea were investigated. Because 70% ethanol extract showed relatively high antioxidative activity and extraction yield, it was sequentially fractionated with hexane, chloroform, ethyl acetate, butanol, and water, Ethyl acetate fraction showed highest scavenging activity against free radical DPPH. Antioxidative activity of ethyl acetate fraction determined based on acid and peroxide values under accelerated oxidation condition of lard was similar to that of
-tocopherol, but slightly lower than that of BHA. Similar results were observed using TBA method during peroxidation of linoleic acid.
Antioxidative and Protective Effects of Ulmus davidiana var. japonica Extracts on Glutamate-Induced Cytotoxicity in PC 12 Cells
Choi, Won-Hee ; Oh, Young-Sang ; Kim, Sung-Ran ; Ahn, Ji-Yoon ; Ha, Tae-Youl ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 479~483
Antioxidative and protective effects of Ulmus davidiana var. japonica against oxidative damages induced by glutamate in PC 12 cells were investigated. Inhibitory activity against
-induced oxidative stress and DPPH radical-scavenging activity were detected in ethyl acetate and butanol fractions of ethanol extracts from stems and roots. Ethyl acetate and butanol fractions of ethanol extracts from roots significantly inhibited glutamate-induced cytotoxicity and reactive oxygen species in PC 12 cells. These results demonstrate ethyl acetate and butanol fractions of ethanol extracts of U. davidiana var. japonica have potent protective effect against glutamate-induced oxidative stress.
Quantitative Microbial Risk Assessment Model for Staphylococcus aureus in Kimbab
Bahk, Gyung-Jin ; Oh, Deog-Hwan ; Ha, Sang-Do ; Park, Ki-Hwan ; Joung, Myung-Sub ; Chun, Suk-Jo ; Park, Jong-Seok ; Woo, Gun-Jo ; Hong, Chong-Hae ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 484~491
Quantitative microbial risk assessment (QMRA) analyzes potential hazard of microorganisms on public health and offers structured approach to assess risks associated with microorganisms in foods. This paper addresses specific risk management questions associated with Staphylococcus aureus in kimbab and improvement and dissemination of QMRA methodology, QMRA model was developed by constructing four nodes from retail to table pathway. Predictive microbial growth model and survey data were combined with probabilistic modeling to simulate levels of S. aureus in kimbab at time of consumption, Due to lack of dose-response models, final level of S. aureus in kimbeb was used as proxy for potential hazard level, based on which possibility of contamination over this level and consumption level of S. aureus through kimbab were estimated as 30.7% and 3.67 log cfu/g, respectively. Regression sensitivity results showed time-temperature during storage at selling was the most significant factor. These results suggested temperature control under
was critical control point for kimbab production to prevent growth of S. aureus and showed QMRA was useful for evaluation of factors influencing potential risk and could be applied directly to risk management.
Analysis of Variability Factors in Establishing Pesticide Residue Limits on Food Crops
Lee, Mi-Gyung ; Lee, Su-Rae ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 492~497
In establishing legal limits of pesticide residues, various default values are employed to compensate for unavoidable variability in data. Because permissible errors in residue analysis reach
RSD, maximum residue limits (MRLs) follow geometric progression. According to 5-yr period JMPR reports, variability factor (ratio of highest to median values) in field residue trials was 3.8-fold in 486 crop-pesticide combinations and round-up effort from highest residue to MRL was 1.5-fold, whereas regulatory margin (ratio of MRL to highest residue) used in Korea was 4.8-fold in 822 crop-pesticide combinations; Korean MRLs will be set at higher levels as compared with Codex limits if these margins are employed. Validation studies to compare and harmonize Korean and Codex MRLs of pesticide residues on food crops should be undertaken.
Antibacterial Activity of Terminalia chebula Retz. Extract Against Food Spoilage Microorganisms
Kim, Ki-Ju ; Do, Jeong-Ryong ; Jo, Jin-Ho ; Kim, Young-Myoung ; Kim, Byeong-Sam ; Lim, Sang-Dong ; Kang, Suk-Nam ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 498~503
Antibacterial activities of water and 70% ethanol extracts of Terminalia chebula Retz were investigated. Fractions were prepared by step-wise fractionation of water and 70% ethanol extracts using acetone, hexane, chloroform and butanol. Butanol fraction showed best antibacterial activities. Water and 70% ethanol extracts of T. chebula Retz. had significantly high pyrogallol content among 13 phenolic compound analysed by HPLC, and pyrogallol (standard) showed highest activities against several food spoilage microorganism.
-Glucosidase Secreted by Trichoderma reesei KCTC 6952
Park, Sung-Hee ; Oh, Min-Jung ; Lee, Jeong-Rai ; Kwon, Suk-Hyung ; Choi, Young-Wook ; Lee, Min-Won ; Kim, Keun-Sung ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 504~507
Trichoderma reesei KCTC 6952 possesses cellulase system consisting of three enzymatic components necessary to synergistically hydrolyze crystalline cellulose, among which
-glucosidase effectively releases glucose from glycoside derivatives.
-Glucosidase of T. reesei KCTC 6952 grown in modified Mandels' medium showed maximum activity(1.33 unit/mL) 4 days after initiation of growth. Optimal reaction conditions of the enzyme were 50 mM sodium acetate (pH 5) at
for 10 min. Enzymatic activities stabilized below
at pH range of 4-5. Results show
-glucosidase exerted its catalytic activities at relatively high temperatures and broad pH range.
Ginsenoside Contents of Korean White Ginseng and Taegeuk Ginseng with Various Sizes and Cultivation Years
Hwang, Jin-Bong ; Ha, Jae-Ho ; Hawer, Woo-Derck ; NahmGung, Bae ; Lee, Boo-Yong ;
Korean Journal of Food Science and Technology, volume 37, issue 3, 2005, Pages 508~512
Ginsenoside composition and contents of Korean white and taegeuk ginsengs were investigated to establish Chinese pharmaceutical standards for import of Korean ginseng. Total ginsenoside-Rg1, Re, and Rb1 of all Korean white and taegeuk ginseng samples were higher than guideline of Chinese standard of 0.4%,
values of Rg1, Re, and Rb1 of Korean white ginseng were
, respectively. Ratio of Rg1 to Re of Korean white ginseng was 1.02.
values of Rg1, Re, and Rb1 of Korean taeguek ginseng were