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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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 38, Issue 6 - Dec 2006
Volume 38, Issue 5 - Oct 2006
Volume 38, Issue 4 - Aug 2006
Volume 38, Issue 3 - Jun 2006
Volume 38, Issue 2 - Apr 2006
Volume 38, Issue 1 - Feb 2006
Selecting the target year
Development of Analytical Method for Sodium Alginate in Foods
Kim, Hee-Yun ; Hong, Ki-Hyoung ; Choi, Jang-Duck ; Park, Sung-Kwan ; Jung, Si-Sub ; Choi, Woo-Jeong ; Ahn, Yeong-Sun ; Hong, Yeong-Pyo ; Song, Ok-Ja ; Moon, Dong-Chul ; Lee, Shin-Ho ; Shin, Il-Shik ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 1~4
Method of analyzing sodium alginate in foods was developed using high performance liquid chromatography (HPLC). HPLC conditions for sodium alginate were: column, MCI GEL
; mobile phase, deionized water; detector, refractive index detection (sensitivity = 16). Separation of sodium alginate was achieved within 15 min. Sodium alginate showed good linear relationship at 0.1-2.0% range. Correlation coefficient of calibration curve for sodium alginate exceeded 0.999, and detection limit was 0.005%. Recovery rate of sodium alginate in wheat flour dough was 106.67%. This method was successfully applied to analyses of cereals, saccharides, and ice cream, etc. Sodium alginate was detected in chocolate, noodles, and kelp at 0-44.8% range.
Analytical Method for Methylxanthin, Catechin, and Theaflavin Determinations in Korean Commercial Teas by HPLC
Kim, Soo-Yeun ; Kozukue, Nobuyuki ; Han, Jae-Sook ; Lee, Kap-Rang ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 5~9
Method for separation and quantification of methylxanthins, catechins, and theaflavins in Korean commercial teas (green, oolong, and black teas) was developed using reversed phase high-performance liquid chromatography (HPLC). After extraction with hot water, tea compounds were separated on Inertsil ODS-3v
column, eluted with gradient of 7% acetonitrile and 93% of 20 mM phosphate buffer mixture for 7 min. Column effluent was monitored at 270 nm. This technique was effective for analyses of m methylxanthins, catechins, and theaflavins in teas and biological samples. In green and oolong teas, two kinds of methylxanthins and 7 of catechins were identified, whereas 4 theaflavins were only identified in black tea. Among seven catechins in green and oolong teas, EGCG showed highest amount, whereas ECG was highest in black tea. (theaflavins were found only in black teas) In all teas, theobromine content was lower than that of caffeine.
Quality Characteristics of High and Low Grade Hanwoo Beef During Storage at
Jeong, Geun-Gi ; Park, Na-Young ; Lee, Shin-Ho ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 10~15
Quality changes of first grade Hanwoo beef were compared with those of third grade Hanwoo beef to investigate effect of initial raw meat quality on maintenance of meat quality during storage for 28 days at
. Crude fat content of first grade meat was higher, whereas water content was lower, than those of third grade meat. Total bacterial counts of first and third grade beef packaged with polyethylene for 21 days storage at
were 106 and
, respectively. Volatile basic nitrogen (VBN) value of first grade meats was lower than that of third grade meat during storage for 28 days at
. Drip loss percents of first and third grade meats were 4.19 and 6.06% during 14 days storage at
, respectively. L, a, and b values decreased gradually during storage regardless of meat grade, with a value of first grade meat being higher than that of third grade meat at early stage of storage at
Discrimination of the Heated Coconut Oil using the Electronic Nose
Han, Kee-Young ; Oh, Se-Yeon ; Kim, Jung-Hoan ; Youn, Aye-Ree ; Noh, Bong-Soo ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 16~21
Effect of heat (160, 190, and
for 24 hr) on coconut oil was examined by principal component analysis using electronic nose consisting of six metal oxide sensors. Increase in heating temperature decreased ratio of resistance and first principal component score (from +0.952 to -0.325), indicating rancidity of coconut oil increased at high heating temperature. Result of electronic nose based on GC with surface acoustic wave sensor showed significant changes in volatile profiles of coconut oil. High resolution olfactory imaging
was particularly useful for evaluating oil quality. Peak numbers and areas increased with increasing heating time and temperature (160,
). Electronic nose analysis can provide simple, fast, and straightforward results and is best suited for quality control and process monitoring in flavor field of food industry.
Free Sugars Content of Selected Korean Apple Cultivars
Kim, Cheon-Hoe ; Whang, Hea-Jeung ; Ku, Ja-Eel ; Park, Ki-Whan ; Yoon, Kwang-Ro ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 22~27
Contents of free sugars and sorbitol and their distributional profiles in Tsugaru, Fuji, Jonathan (Hong-Ok), and New Jonagold (Sin-Heung) apple cultivars were evaluated. Average total sugar contents of Tsugaru, Fuji, Jonathan, and New Jonagold were 9.62, 11.79, 11.20, and 10.28%, respectively. HPLC results showed sucrose, glucose, fructose, and sorbitol contents of apples ranged 0.72-3.26, 1.81-3.16, 5.08-6.96, and 0.22-0.96%, respectively. Ratios of individual sugar and sorbitol to sum of fructose, glucose, sucrose, and sorbitol (TS+S) were estimated for all apples. Fructose/TS+S and glucose/TS+S ratios did not differ significantly among cultivars, whereas sucrose/TS+S and sorbitol/TS+S ratios varied. Fructose/glucose ratios were 2.295, 2.244, 2.161, and 2.393 for Tsugaru, Fuji, Jonathan, and New Jonagold, respectively.
Effect of Washing Methods and Surface Sterilization on Quality of Fresh-cut Chicory (Clchorium intybus L. var. foliosum)
Kwon, Ju-Yeon ; Kim, Byeong-Sam ; Kim, Gun-Hee ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 28~34
Effects of various surface sterilization and washing methods on sterilization of fresh chicory surface were evaluated. Fresh-cut chicory was washed with tap water for 1 min, 100 ppm chlorinated water, and 3 ppm ozonated water using mechanical washing machine for 3 min, packed with bi-axially oriented polypropylene (OPP 0.04 mm) film, and stored for 3 weeks at 4 and
. Tap water washing resulted in approximately 1 log CFU/g reduction of microbial load, and ozonated water and chlorinated water treatments resulted in additional 2 log CFU/g reduction.
Development of Dipping Solution to Extend a Shelf-life of Fresh-cut Apples
Kim, Jong-Chan ; Kim, Seong-Cheol ; Park, Kee-Jai ; Jeong, Jin-Woong ; Jeong, Seung-Weon ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 35~41
Possible application of hurdle technology extention of shelf-life of fresh-cut apples was investigated by evaluating various hurdle factors known to be effective microbial growth inhibitors and their synergistic effects. Fresh-cut apples treated with chitooligosaccharide or grapefruit seed extract (GSE) showed higher microbial counts than those treated with distilled water during latter half of storage period, and at high concentrations. Citric and malic acids showed similar results, although microbial counts of fresh-cut apples treated with 0.75% or higher concentration of citric acid increased at 4 days of storage at
, indicating malic acid is more effective than all hurdles tested for controlling microbial growth. Using ascorbic acid and calcium chloride as additional hurdles to control browning and softening, minimum and maximum compositions of dipping solution were: 0.25 : 0.5 : 0.25% and 0.75 : 1.0 : 0.75% malic acid: ascorbic acid: calcium chloride, respectively.
Effects of Milk Proteins and Gums on the Dough Characteristics and Staling of Bread Made from Frozen Dough during Storage
Yun, Young ; Kim, Young-Ho ; Kim, Young-Su ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 42~46
Rheological properties of the dough added with milk proteins and gums was studied to investigate the possibilities as anti-staling agents. Also, physical properties of the resultant bread baked from the frozen dough after 8 weeks of storage at
were examined. The 4 sets of their combinations of milk proteins and gums,
(CK), casein-sodium alginate (CA),
(WK), and whey-sodium alginate (WA), were added to dough to examine their possible anti-staling effects. Rheological properties of dough were evaluated, and physical properties of resultant bread baked from frozen dough after 8 weeks storage at
were examined. Addition of all treatments increased gelatinization temperature and water absorption, and lowered miximum viscosities and extension of doughs, compared to the control. Doughs added with CA and WA showed longer development times than that of the control. Addition of WK and WA resulted in lowest dough extensions. Treated bread showed lower moisture content decrease during storage at
for 4 days. Breads baked with frozen doughs after 6 weeks storage at
showed similar results. Although textural hardness of breads increased with storage at
, CA- and WA-added breads were less affected, showing they effectively retarded staling of breads.
Effects of Mild Heat Treatment on Microorganisms, Respiratory Characteristics and Firmness of Fuji Apple
Seo, Ja-Young ; Kim, En-Jeong ; Hong, Seok-In ; Yu, Sung-Hun ; Kim, Dong-Man ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 47~51
Microorganisms involved in decaying Fuji apples during storage were investigated. Seven pathogens were isolated from the rotted fruits. Penicillium spp. was derived from 65-75% of decayed apples with P. expansum being dominant species. Effects of mild heat treatment on microbial reduction, respiration, and texture characteristics in Fuji apples were examined through hot water dipping at
for varied timε periods. Initial counts of total microorganisms and moulds in fresh fruits s showed 4.75 and 4.66 log CFU/g in a stem, as well as 5.35 and 4.32 log CFU/g in a calyx, respectively. The heat treatment at
for 180 min significantly reduced the population of total microorganisms and moulds in the fruits. Respiration rate of the apple fruits increased immediately after heat treatment and then returned to the normal level during storage. The rates of ethylene production in the fruits treated at
were maintained lower than that of the untreated control. The fruits treated at
showed slightly greater flesh firmness than the other apple samples during storage.
Quality Characteristics of Loaf Bread Added with Takju Powder
Jeong, Jin-Woong ; Park, Kee-Jai ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 52~58
Characteristics of dough added with up to 4.0% takju powder and resultant bread were studied. Doughs added with takju power spray-dried after fermentation with starter (SDWS) and takju power spray-dried after fermentation without starter (SDOS) showed higher pH decreases than those added with takju power freeze-dried after fermentation with starter (FDWS) and takju power freeze-dried after fermentation without starter (FDOS) even after 1st fermentation. After 1st fermentation, volume of dough added with 1-4% SDWS was high, with 1% SDWS showing highest value of 23.6 mL. Volume of bread added with SDOS showed highest value. At 1-2% SDWS and SDOS addition, doughs showed highest specific volume values, which decreased at higher than 3% addition, while specific volume increased with increasing FDWS and FDOW contents. L values of SDOS- and FDOS-added doughs decreased gradually with increasing SDOS and FDOS contents compared to SDWS and FDWS addition. In loaf bread added with takju powder less than 2%, loaf bread added with spray-dried takju powder had higher appearance, color, texture, taste, and overall acceptability values compared to those added with freeze-dried takju. Although not significantly, loaf bread added with 1% SDWS showed slightly higher values in appearance, color, yeastiness, texture, taste, and overall acceptability, and showed higher flour odor acceptability than non-added loaf bread. These results indicate addition of takju powder improves flavor of bread.
Influence of Emulsifiers and
on the Quality of Frozen Dough
Park, Bum-Joon ; Shin, Eon-Hwan ; Kim, So-Mi ; Park, Cheon-Seok ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 59~67
and emulsifiers on characteristics of frozen bread dough were examined during 12 weeks of storage. Fungal or bacterial
and various emulsifiers, including monoglyceride (MG), sodium stearoyl-2-lactylate (SSL), and diacetyltartaric acid ester of mono- and diglycerides (DATEM), were added to frozen dough individually and as mixtures Height of frozen dough at maximum development time, total volume of
gas, and retention volume increased with increasing content of emulsifiers. indicating addition of enzymes and emulsifiers had significant effect on flexibility of starch-gluten complex in dough. Frozen dough made with bacterial
showed slightly higher pH during storage than that of frozen dough with fungal
. Bread made from frozen dough prepared with both enzymes and emulsifiers showed lower specific loaf volume than that of control during storage, whereas highest specific loaf volume was obtained with addition of fungal
with SSL+MG and bacterial
Optimum Process Condition of Noodles with Sea Tangle Single Cell Detritus (SCD)
Bang, Sang-Jin ; Shin, Il-Shik ; Kim, Sang-Moo ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 68~74
To utilize sea tangle single cell detritus (SCD) as food additive, SCD noodle was developed using mixture model. Flour improved, whereas water decreased texture of SCD noodles. Texture of SCD noodle decreased initially and then increased as SCD content increased. Flour and SCD increased, whereas water decreased
values of dried and cooked noodles. Flour decreased
values of dried and cooked noodles, while SCD increased
value of cooked noodle. Response constraint coefficient showed SCD influence on texture, and
values of dried and cooked noodles was higher than those of flour and water, whereas water influence on
value was higher than those of flour and SCD. Texture and color values fitted nonlinear model with interaction terms for flour-water, flour-SCD, and water-SCD. Optimum mixing ratio value of flour : water : SCD was 63.3 : 31.0 : 3.7%. Sensory evaluation value of SCD noodles was lower than those of industrial and electrolyzed SCD noodles.
Effects of Propolis Addition on Quality Characteristics of Oriental Medicinal Seasoning Pork
Han, Gwi-Jeong ; Shin, Dong-Sun ; Kim, Jin-Sook ; Cho, Yong-Sik ; Jeong, Kyoung-Soon ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 75~81
Effects of medicinal herbs and bee propolis on pork quality were assessed using formulae A (control), B (boiling water extraction with propolis), and C (boiling water extraction without propolis). Seasoning sauce was made with medicinal herb, spices, total flavonoid, and soy sauce with/without 0.4% propolis (21.8 mg/g), mixed with pork, and stored at low temperature
for 20 days. In formula B peroxide value and thiobarbituric acid content increased with increasing storage period. Formula B showed highest Volatile Basic Nitrogen (VBN) and lowest microbial counts, followed by formulae C and A, receiving higher scores for taste and fragrance.
Isolation, Identification, and Fermentation Characteristics of Bacillus sp. with High Protease Activity from Traditional Cheonggukjang
Ahn, Yong-Sun ; Kim, Yong-Suk ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 82~87
Twenty one strains strongly producing protease were isolated from Korean traditional Cheonggukjang. Eight strains selected by sensory evaluation on Cheonggukjang prepared with isolated strains were identified with based on biochemical properties a and 16S rDNA sequencing. Identified strains were Bacillus subtilis MB4, and Bacillus amyloliquefaciens A1, A2, B1, MC1, SB2, SC1, and SD1. Protease activities, important strain selection factor, were higher in Cheongjukjang prepared with B. subtilis MB4 (179.6 Unit) and B. amyloliquefaciens SB2 (201.9 Unit) than commercial traditional Cheonggukjang (97.9 Unit). Sensory evaluation revealed Cheonggukjang prepared with B. subtilis MB4 had flavor very similar to commercial traditional Cheonggukjang. Cheonggukjang prepared with B. suhtilis MB4 (0.0006 Pa s) and commercial traditional Cheonggukjang (0.0002 Pa s) revealed lower viscosities than those of Cheonggukjang prepared with B. amyloliquefaciens SB2, MC1, B1, A1, SD1, A2, and SC1 (0.006 to 0.008 Pa s at 1001/s. Results show Cheonggukjang could be prepared using single strain of B. subtilis MB4, maintaining high protease activity and very similar sensory and viscosity qualities with those of commercial traditional Cheonggukjang.
Characteristics and Preparation of Jeung-Pyun (Korean Fermented Rice Cake) According to Monascus rubber DSJ-20 as Leavening Agent
Mo, Eun-Kyoung ; Jegal, Sung-A ; Im, Deuk-Kyun ; Lee, Mi-La ; Sung, Chang-Keun ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 88~92
Physicochemical, texture, and sensory properties of Jeung-pyun prepared with different concentrations of Monascus rubber DSJ-20 (Red yeast rice) were determined. Acidities and pH values of 3-5% M. rubber DSJ-20-treated groups were similar to those of control group. Degree of surface color increased in proportion to M. rubber DSJ-20 concentration. Hardness, gumminess, and chewiness of 1-2% M. rubber DSJ-20-treated groups were higher than those of control. Network structures of 3-15% M. rubber DSJ-20-treated groups were well-formed, similar to that of control. Strong bitter taste and flavor of Monascus were detected in 5-15% M. rubber DSJ-20-treated groups through sensory evaluation. These results suggest is 3% M. rubber DSJ-20 is desirable leavening concentration for making Jeung-pyun.
Effects of Anti-Helicobacter pylori IgY Powder to Protect Mice from Helicobacter pylori
Jung, Soon-Hee ; Kim, Hyun-Jue ; Lyoo, Young-Soo ; Rho, Jeong-Hae ; Lee, Nam-Hyung ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 93~98
Effects of anti-Helicobacter pylori IgY powder on H. pylori infection were evaluated 3 and 7 weeks after powder feeding by urease, PCR, and histological tests, and specific IgG assay of murine gastric tissue using mouse model. To produce anti-H. pylori IgY powder, laying hens were immunized with H. pylori prior to egg yolk harvest. C57BL/6 mice showing high response to H. pylori were infected with H. pylori and fed with the anti-H. pylori IgY powder. In urease and PCR tests, urease activity and gene count of anti-H. pylori IgY powder-fed group significantly decreased in comparison with control. Histological results indicated anti-H. pylori IgY powder effectively protected mice from H. pylori.
Hepatoprotective Effects of Lycium chinense Mill Fruit Extracts and Fresh Fruit Juice
Kang, Kyung-Il ; Jung, Jin-Young ; Koh, Kyung-Hee ; Lee, Cherl-Ho ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 99~103
Hepatoprotective effects of Bulro Kugi (Lycium chinense Mill) fruit extracts on
rats were investigated in vivo. Administration of
increased plasma glutamic oxalacetic transaminase (GOT), glutamic pyruvic transaminase (GPT), and lactate dehydrogenase (LDH) activities, induced lipid peroxidation as measured by malondialdehyde (MDA) content of rat liver, and significantly increased liver weight. Feeding of B. Kugi (Lycium chinense Mill) slightly increased body weight gain, although not significantly different from normal group. B. Kugi (Lycium chinense Mill) fruit extracts reduced blood cholesterol level and inhibited
increases of plasma GPT, GOT, and LDH activities, whereas increased contents of MDA and cytochrome P-450, and GST activity in liver tissue of
rats. Roasted B. Kugi (Lycium chinense Mill) fruit extract showed highest hepatoprotective effect among samples tested. These results suggest water extracts of B. Kugi (Lycium chinense Mill) fruit possess promising hepatoprotective activity against
hepatic damage in rats.
Effect of Jehotang Extract on the Growth of Intestinal Bacteria and Immunostimulation
Ji, Myoung-Soon ; Park, Min-Jung ; Lee, Mi-Young ; Kim, Jong-Goon ; Ko, Byoung-Seob ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 104~108
Water extracts of Jehotang were evaluated for their growth-promoting effects on Bifidobacterium longum, Lactobacillus sp., L. acidophilus, and Clostridium perfringens. Addition of Jehotang water extract to modified EG media at 0.1 mg/mL increased growths of B. longum, Lactobacillus sp., and L. acidophilus, with 1.8-fold increase in growth of L. acidophilus compared to that of control. Studies on these strains by agar diffusion method showed Lactobacillus sp. and L. acidophilus were activated by addition of Jehotang extract at 10 mg/disc. Proliferation responses of mice splenocytes and Peyer's patch cells to ConA by LPS-stimulation at 500 mg/kg B.W./day Jehotang extract were investigated in vitro. Upon treatment of 1 mg/mL Jehotang water extract to mice, proliferations of splenocytes and Peyer's patch cells increased 1.4- and 1.6-fold compared to control, respectively. In mice administered Jehotang extract, production of intestinal secretory IgA (sIgA) increased 2.4-fold compared to control. These results indicate water extract of Jehotang stimulated intestinal immune system of mice. In mice treated with Jehotang extract, production of lymphocytes was 4% lower, whereas those of granulocytes and platelets were 4% and slightly higher than control, respectively.
Isolation and Identification of an Antioxidant Substance from Ethanol Extract of Wild Grape (Vitis coignetiea) Seed
Kim, Nan-Young ; Choi, Jae-Ho ; Kim, Young-Guk ; Jang, Mi-Young ; Moon, Jea-Hak ; Park, Geun-Hyung ; Oh, Deog-Hwan ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 109~113
Antioxidant compound(s) were identified from the ethanol extract of wild grape (Vitis coignetiea) seed. Organic solvent fractions of n-hexane, chloroform, ethyl acetate and butanol were obtained from the ethanol extract of wild grape seed, among which ethyl acetate fraction showed the strongest reducing power. Ethyl acetate fraction was further purified through ODS column chromatography and HPLC, and isolated antioxidative active compound was identified through
as (+)-catechin (52.7 g/100 g). (+)-Catechin and ethyl acetate fraction both showed approximately 80% scavenging effect. These results indicated (+)-catechin in the ethyl acetate fraction synergetically interacts with unknown antioxidative compound(s).
Effect of Sasa Borealis and White Lotus Roots and Leaves on Insulin Action and Secretion In Vitro
Ko, Byoung-Seob ; Jun, Dong-Wha ; Jang, Jin-Sun ; Kim, Ju-Ho ; Park, Sun-Min ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 114~120
Anti-diabetic effects of extracts and fractions of Sasa borealis (SB), white lotus roots (LR) and leaves (LL), and their mixture were determined in 3T3-L1 adipocytes and Min6 cells by investigating insulin-sensitizing activity and glucose-stimulated insulin secretion, respectively. SB, LR, LL, and mixture of SB, LR, and LL (3 : 2 : 3) were extracted using 70% ethanol, and m mixture extract was fractionated by XAD-4 column chromatography with serial mixture solvents of methanol and water. Fractional extractions were utilized for anti-diabetic effect assay. SB and LR extracts increased insulin-stimulated glucose uptake, but not as much as mixture of SB, LR, and LL. Significant insulin-sensitizing activities of 20 and 80% methanol fractions of SB, LR, and LL mixture extract were observed in 3T3-L1 adipocytes, giving 0.5 or
each fraction with 0.2 nM insulin to attain glucose uptake level similar to that attained by 10 nM insulin alone. Similar to pioglitazone, peroxisome proliferators-activated
agonist, 20 and 80% methanol fractions increased adipocytes by stimulating differentiation from fibroblasts and triglyceride synthesis. LL extract and 20, 60, and 80% methanol fractions of the mixture suppressed
activity, but did not modulate insulin secretion capacity of Min6 cells in both low and high glucose media. These data suggest 20 and 80% methanol tractions contain potential insulin sensitizers with functions similar to that of
agonist. Crude extract of SB, LR, and LL mixture possibly improves glucose utilization by enhancing insulin-stimulated glucose uptake and inhibiting carbohydrate digestion without affecting insulin secretion in vivo.
Assessment of Microbial Contamination and Nutrition of Kwangchun Shrimp Jeotgal (Salt Fermented Shrimp)
Kim, Ae-Jung ; Park, Shin-Young ; Choi, Jin-Won ; Park, Sang-Hyun ; Ha, Sang-Do ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 121~127
Microbial and nutritional characteristics of Kwangchun shrimp Jeotgal (salt-fermented shrimp) were assessed. Total mesophilic bacteria, coliforms, and S. aureus counts in Kwangchun shrimp Jeotgal were 3.48-5.42, 2.22-2.95, and 0.58-2.51
, respectively. Yeast and mold were detected only in Ohjeot (1.99
) and Yookjeot (1.47
). B. cereus, L. monocytogenes, Vibrio spp. and E. coli were not detected in Kwangchun shrimp Jeotgal, which contained abundant macrominerals (Ca, Mg, Na, K), with Na showing highest content. Palmitic acid content was higher than those of other saturated fatty acids. Eicosapentaenoic acid and docosahexaenoic acid contents were higher than those of other poly unsaturated fatty acids. Results showed Kwangchun shrimp Jeotgal is safe microbiologically with abundant nutritional components.
Components and Their Antioxidative Activities of Methanol Extracts from Sarcocarp and Seed of Zizyphus jujuba var. inermis Rehder
Yu, Mi-Hee ; Im, Hyo-Gwon ; Lee, Hyo-Jung ; Ji, Young-Ju ; Lee, In-Seon ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 128~134
Antioxidant activities of methanol extracts from sarcocarp and seed of Zizyphus jujuba var. inermis Rehder were investigated in vitro. Contents of total polyphenols in methanol extracts from sarcocarp and seed were 98.83,
, respectively. Radical-scavenging activities of methanol extracts were examined using
and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) radicals, and hydrogen peroxide assay. Inhibition effects of methanol extracts on peroxidation of linoleic acid were examined by ferric thiocyanate and thiobarbituric acid methods. Both sarcocarp and seed of Zizyphus jujuba var. inermis Rehder showed relatively high antioxidant activities in various systems.
Biofilm Formation of Food-borne Pathogens under Stresses of Food Preservation
Lee, No-A ; Noh, Bong-Soo ; Park, Jong-Hyun ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 135~139
Most bacteria form biofilm as self-defence system, making efficient food sanitization, preservation, and instrument washing more difficult. Biofilm formation of Salmonella, E. coli, B. cereus, and S. aureus was observed during 24 hr food preservations by performing microtiter plate and glass wool assays. Most cells formed biofilm and attached onto glass wool. When biofilm formation and injury were analyzed on the microtiter plate, 10 and 20% acid-injured E. coli and S. aureus, respectively, 30-50% cold temperature
B. cereus and E. coli, and 30-55% 6% sodium chloride solution-injured Salmonella showed significant biofilm formation. Results indicate biofilm formation level differed within species depending on type of stress.
Revision of the Analysis of Makgeolli for Ochratoxin A
Park, Je-Won ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 140~142
Because ochratoxin A recovery level of Makgeolli is lower (<50%) than those of other commodities such as rice, barley, and beer, Makgeolli was evaluated to improve the recovery and enable routine analysis. Use of 3% sodium bicarbonate instead of phosphate-buffered saline as homogenizing solution provided good recovery of ochratoxin A (>80%) spiked in Makgeolli at level of 1 ppb. To determine if this analytical method is reliable for ochratoxin A detection in Makgeolli, survey was conducted for ochratoxin A in 30 sterile Makgeolli samples retailed in Korea. Only two wheat-based Makgeolli samples contained detectable level of ochratoxin A (0.8 and 2.1 ppb) as confirmed by HPLC- electrospray ionization- mass spectrometry. Extraction of sample with 3% sodium bicarbonate for 3 min, followed by cleanup of extracts with immunoaffinity columns, and HPLC with fluorescence detection provided dependable detection of ochratoxin A in Makgeolli samples.
Quality of Licorice (Glycyrrhiza uralensis) Powder Added Kimchi
Ko, Young-Tae ; Lee, Ju-Youn ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 143~146
Effects of licorice (Glycyrrhiza uralensis) powder as sugar substitute on kimchi quality was evaluated by investigating acid formation, lactic acid bacteria growth, and sensory properties of licorice powder added kimchi. Initial pH of licorice powder added kimchi unripened and ripened for one day did not differ from those of other samples, but slightly increased thereafter 2-3 days ripening. Acidities of unripened and kimchi ripened for 1 day significantly increased by addition of licorice powder, while that of kimchi ripened for 2-3 days significantly decreased (p<0.05). Addition of licorice powder had no significant effect on lactic acid bacteria count of kimchi compared to sugar. Overall acceptability and taste of 0.1 and 0.2% licorice powder-added kimchi ripened for 1-3 days were similar to or slightly higher than those of reference sample, whereas addition of 1.0% licorice powder resulted in lowest overall acceptability, taste, odor, and texture. Licorice powder addition generally did not change color of kimchi.
Effect of Wild Plant Extracts Based on Korea Traditional Prescription on Endurance Exercise Performance during Calorie Restriction Period
Kim, Joong-Hark ; Kim, Hwa-Young ; Chang, Hey-Eun ; Chung, Ji-Sang ; Hwang, Sung-Joo ; Park, Mi-Hyoun ; Hong, Seong-Gil ;
Korean Journal of Food Science and Technology, volume 38, issue 1, 2006, Pages 147~151
Effects of wild plant extract (Lak) based on Korea traditional prescription on maximal exercise performance and endurance were evaluated using calorie-restriction animal model. In acute forced swimming test with 10% body weight attached to tail, dietary Lak supplementation increased exercise performance endurance by increasing concentrations of ATP and insulin-like growth factor-1 (IGF-1) under calorie-restriction condition, and decrement of blood lactic acid concentration and increment of muscle ATP content were observed. These results suggest Lak is very effective for decreasing side-effects of obesity therapy using very low calorie diet.