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 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
Monitoring of Residual Pesticides in Commercial Agricultural Products
Nam, Hye-Seon ; Choi, Yong-Hoon ; Yoon, Sang-Hyeon ; Hong, Hye-Mi ; Park, Yong-Chjun ; Lee, Jin-Ha ; Kang, Yun-Sook ; Lee, Jong-Ok ; Ahn, Yeong-Sun ; Hong, Yeong-Pyo ; Kim, Hee-Yun ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 317~324
Pesticide residues were monitored in agricultural products purchased at Gyeongin and Jeolla-do provinces. Total 245 pesticides were analysed by GC-MS and LC-MS/MS, and residual pesticides were detected in 70 samples (19.7%), with spinach and chard showing high detection frequency of 35%. Fifteen samples (4.2%) exceeded Korea Maximum Residue Limits (MRLs), and 30 types of pesticides were detected in samples with azoxystrobin, procymidine, endosulfan showing considerably high frequencies in respectively 14, 13, and 13 samples. The amount of 11 pesticide including chlorpyrifos, indoxacarb among them were detected over Korea MRLs. No residual pesticides were detected in 285 (80.3%) samples, and residual pesticides levels of 55 samples (15.5%) were lower than Korea MRLs, indicating 95.8% samples were relatively safe.
Use of Freshness Indicator for Determination of Freshness and Quality Change of Beef and Pork during Storage
Shin, Hee-Young ; Ku, Kyoung-Ju ; Park, Sang-Kyu ; Song, Kyung-Bin ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 325~330
To determine freshness and detect changes in quality of beef and pork during storage, we manufactured a freshness indicator and monitored the surface pH, volatile basic nitrogen (VBN), thiobarbituric acid reacted substance (TBARS), total bacterial counts, electronic nose analysis, and sensory evaluation. Both beef loin and pork belly had a change in the color of the freshness indicator after storage of 6 days at
. VBN and TBARS levels and total bacterial counts reached the decay point at the time of the color change of the freshness indicator attached to the surface of the beef and pork samples. Sensory evaluation also indicated that the samples were unacceptable by an 'off' odor on day 6 of storage. There were significant differences in electronic nose analysis for samples from day 0, day 6, and day 10 of storage. These results suggest that this freshness indicator should be useful in determining the expiration date of beef and pork products during marketing by indicating the microbial safety as well as the physicochemical and sensory changes.
Physicochemical Characteristics of Garlic (Allium sativum L.) on the High Temperature and Pressure Treatment
Kwon, Oh-Chan ; Woo, Koan-Sik ; Kim, Tae-Myoung ; Kim, Dae-Joong ; Hong, Jin-Tae ; Jeong, Heon-Sang ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 331~336
Effects of high temperature and pressure treatment on garlic (Allium sativum L.) treated at 110, 120, 130, 140, and
for 1, 2, 3, 4, and 5 hr were evaluated by investigating changes in antioxidant activities, and total polyphenol, total flavonoid, and 5-hydroxymethyl-2-furaldehyde (5-HMF) contents of garlic juice. Antioxidant activities, and total polyphenol, total flavonoid, and 5-HMF contents increased with increasing treated temperature and time.
(1.952 mg/g) was achieved at
for 4 hr, 50 times higher than untreated garlics. Highest total polyphenol content was 18.155 mg/g at
and 2 hr, seven times higher than untreated garlics. Highest total flavonoid content was
and 1 hr, sixteen times higher than untreated garlics. 5-HMF content was highest (7,765.9 ppm) at
and 2 hr. Correlation coefficients among antioxidant activities, and total polyphenol, total flavonoid, and 5-HMF contents were very high (p<0.01).
Quality Characteristics of Surimi-Based Product with Sea Tangle Single Cell Detritus (SCD)
Bang, Sang-Jin ; Shin, Il-Shik ; Chung, Dong-Hwa ; Kim, Sang-Moo ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 337~341
The quality characteristics of a surimi-based product with sea tangle single cell detritus (SCD) were studied in order to utilize SCD from sea tangle as a food additive. Mixture design and regression models were applied to optimize the processing conditions and to investigate the interaction between surimi and the other ingredients. Surimi and SCD decreased hardness and cohesiveness of surimi gels, and then increased them. Water increased hardness and then decreased it, whereas cohesiveness was reversed. Surimi and water increased gumminess and brittleness of surimi gels, but SCD decreased them. SCD increased water retention ability (WRA) and whiteness of surimi gels, whereas water decreased it. Hardness and cohesiveness fitted nonlinear models by ANOVA, but gumminess, brittleness, WRA and whiteness fitted linear models. The response constraint coefficient showed that surimi influenced hardness and whitenessmore than water and SCD, whereas water influenced WRA more than surimi and SCD. Moreover, SCD influenced cohesiveness, gumminess and brittleness more than surimi and water. Hardness and cohesiveness fitted nonlinear models with interaction terms for surimi-SCD and surimi-water, respectively. Optimum mixed ratio values of surimi, water, and SCD were 36.80, 57.07 and 4.14%, respectively, by mixture model.
Change of Physicochemical Characteristics of Korean Pear(Pyrus pyrifolia Nakai) Juice with Heat Treatment Conditions
Hwang, In-Guk ; Woo, Kwan-Sik ; Kim, Tae-Myoung ; Kim, Dae-Joong ; Yang, Mi-Hye ; Jeong, Heon-Sang ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 342~347
Korean pear juice heat-treated at various temperatures (110, 120, 130, 140, and
) and times (1, 2, 3, 4, and 5 hr) was analyzed to determine total polyphenol, total flavonoid, free sugar, and 5-HMF contents, and DPPH free radical-scavenging activity. Total polyphenol, total flavonoid, and 5-HMF contents, and antioxidant activities increased, whereas fructose content decreased with increasing heat treatment temperature and time (
with treatment at
for 1 hr (unheated pear juice:
). Highest total flavonoid content was
with treatment at
for 4 hr (unheated pear juice:
value was highest,
for 2 hr, whereas that of unheated pear juice was
. Glucose content was not affected by treatment conditions, whereas fructose content decreased with treatment at
for 3 hr. Highest 5-HMF content was
for 5 hr (unheated pear juice:
). Correlation coefficients were observed among total phenolic, total flavonoid, and antioxidant activities, and between fructose and 5-HMF at significance level (p<0.001).
Baking Qualities of Bread Dough Substituted with High Amount of
from Agrobacterium spp. R259 KCTC 10197Bp
Kang, Eun-Young ; Yang, Yun-Hyoung ; Oh, Sang-Hee ; Lee, Jeung-Hee ; Kim, Hye-Yooung ; Kim, Mi-Kyoung ; Cho, Han-Young ; Kim, Mee-Ree ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 348~354
Baking quality of dough made of flour substituted with insoluble
(10, 20, and 30%), functional food material produced from Agrobacterium spp. R259 KCTC 10197BP, was evaluated. Optimum time to reach 1st stage of dough fermentation decreased with increasing
content, whereas mixing time increased. Addition of
did not affect pH of dough. Hunter color L, a, and b values of dough added with up to 20%
were not significantly different from those of control. Rheology properties such as cohesiveness and springiness of
added dough increased, while hardness and gumminess decreased. Amylogram showed addition of
to flour lowered setback and consistency, which are suggested to delay retrogradation.
Antioxidative Activity of Heat Treated Licorice (Glycyrrhiza uralensis Fisch) Extracts
Woo, Koan-Sik ; Jang, Keum-Il ; Kim, Kwang-Yup ; Lee, Hee-Bong ; Jeong, Heon-Sang ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 355~360
Antioxidative activity and physicochemical characteristics of heat-treated licorice extracted by ethyl-acetate (EtOAc) and ethyl-alcohol (EtOH) were evaluated at various treatment temperatures (110, 120, 130, 140, and
), times (1, 2, 3, 4, and 5 hr), and moisture contents (10, 20, 30, 40, and 50%). Maximum extraction yields of EtOAc treated at
, 2 hr, and 20% moisture content and EtOH extracts treated at
, 2 hr, and 40% moisture content were 9.48 and 32.90%, whereas those of control were 3.74 and 14.60%, respectively. Highest total polyphenol content was obtained from 13.95 mg/g EtOH extract treated at
, 3 hr, and 30% moisture content (control: 6.92 mg/g). Highest antioxidative activity
was obtained from 0.32 g/L EtOAc treated at
, 2 hr, and 20% moisture content (control: 0.57 g/L). Highest ascorbic acid equivalent antioxidant activity value of 2,112.61 mg ascorbic acid (AA) eq was obtained from EtOAc extract treated at
, 2 hr, and 40% moisture content (control: 1,920.27 mg AA eq). Optimum heat treatment conditions were
, 3 hr, and 30% moisture content.
Increase of Solubility of Ginseng Radix by Extrusion Cooking
Jee, Ho-Kyun ; Cho, Young-Jin ; Kim, Chong-Tai ; Jang, Young-Sang ; Kim, Chul-Jin ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 361~368
Extruded ginseng was manufactured using twin-screw extruder under 300 rpm screw speed, 21 kg/hr feed rate,
extrusion temperature, and by addition of water (12.1-30.6%). Extraction yield and contents of total carbohydrate and uronic acid in extruded ginseng at room temperature extraction (RT) increased with increasing extrusion temperature, whereas those of boiling temperature extracts (BT) were not affected by increasing extrusion temperature. Contents of nonstarch polysaccharide (NSP) in RT and BT extracts increased 340 and 142%, respectively, compared to that of raw ginseng. Main sugar compositions of NSP in RT and BT extracts were arabinose, galactose, and glucose. Extraction yields of total and crude saponins in extruded ginseng at optimize extrusion condition were higher than that of raw ginseng. In RT extracts, molecular weights of polysaccharides from raw were higher than that of extruded ginseng polymer, whereas in BT extracts molecular weights of polysaccharides from extruded ginseng were higher than those of raw ginseng polysaccharides.
Characteriatics of Single Cell Suspension of Garlic, Red Pepper and Cucumber Prepared by Protopectin Hydrolytic Enzymes
Baek, Ku-Hyoun ; Kim, Sung-Soo ; Lee, Young-Chun ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 369~377
Protopectinase (PPase) from Bacillus subtilis was used to investigate enzymatic maceration of vegetable tissues. Optimum concentration and pH of PPase were 0.75, 0.75, and 0.5%, and 5.0, 8.0, 7.0 for red pepper, garlic, and cucumber, respectively. Optimum shaking-rate, reaction time, and temperature of PPase were 250 rpm, 150 min, and
, respectively. Yields of mechanically macerated red pepper, garlic, and cucumber were 45.8, 47.5, and 82.1%, whereas those treated with PPase were 81.8, 84, and 98%. Over 40% Vitamin C, the most unstable component during mechanical maceration, remained intact for 12 days after enzymatic treatment. Color differences
of mechanically macerated red pepper, garlic, and cucumber were 1.16, 2.86, and 3.27, whereas those of PPase-treated ones were 2.87, 7.68, and 5.22 after heat treatment at
for 20 min. Capsaicin content of mechanically macerated red pepper was 0.4 mg/100 g, whereas that treated with PPase was 1.32 mg/100 g. Viscosity of PPase-treated vegetable decreased slowly with increasing storage period, whereas that of mechanically macerated vegetable sharply decreased. These results indicate PPase treatment of vegetable could be better choice for preparation of high-values and functionally processed food and for extending preservation period.
Effects of Low-Dose Gamma Irradiation on Physicochemical Properties and Formation of Resistant Starch of Corn Starch
Kim, Sung-Kon ; Kim, Jeong-Hee ; Kwon, Joong-Ho ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 378~384
Intrinsic viscosity of starch irradiated with Co-60 (0.25-9.1 kGy) significantly decreased, and swelling power and solubility measured at
linearly increased with increasing irradiated dose. Radiation treatment up to 1 kGy increased amylose content of starch. Water-binding capacity increased rapidly up to 3 kGy. Peak viscosity of irradiated starches by Rapid visco Analyser and Visco/amylo/Graph indicated that the decrease in peak viscosity was dose-dependent. Gamma irradiation showed no effect on endothermic temperatures of irradiated starches, but decreased endothermic enthalpy with increasing dose level. Viscosity of starch autoclaved at
and air-dried significantly decreased with increasing irradiation dose. Resistant starch content slightly decreased upon irradiation.
Physicochemical Properties of Hydroxypropylated Waxy Rice Starches and its Application to Yukwa
Yu, Chul ; Choi, Hyun-Wook ; Kim, Chong-Tae ; Kim, Dong-Seob ; Choi, Sung-Won ; Park, Young-Joon ; Baik, Moo-Yeol ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 385~391
Physicochemical properties of hydroxypropylated waxy rice starches were investigated to reduce steeping-time of yukwa (Korean oil-puffed rice snack) processing. Swelling power of hydroxypropylated waxy rice starch increased at relatively higher temperature
than native waxy rice starch
. Solubility of hydroxypropylated waxy rice starches increased with increasing propylene oxide content. Pasting temperature
and peak viscosity (216-232 RVU) of hydroxypropylated waxy rice starch were higher than those of native starch (179 RVU) and increased with increasing propylene oxide content. DSC thermal transitions of hydroxypropylated waxy rice starches shifted toward higher temperature. Amylopectin melting enthalpy of hydroxypropylated waxy rice starch (8.4-9.2 J/g) was similar to native starch (9.0 J/g). X-ray diffraction patterns of native and hydroxypropylated waxy rice starches showed typical A-type pattern with no significant differences between them, suggesting hydroxypropylation only affected amorphous region. Results suggest hydroxypropylated waxy rice starch is not applicable for yukwa due to low puffing efficiency and dark color.
Changes in Physicochemical Characteristics during Soaking of Persimmon Pickles Treated with Organic Acids and Sugars
Jeong, Do-Yeong ; Kim, Yong-Suk ; Jung, Sung-Tae ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 392~399
In order to develop a new persimmon pickle with a low salt concentration, changes in physicochemical characteristics during soaking of persimmon pickles treated with different organic acids and sugars were investigated at
for 70 days. The pH of persimmon pickles decreased from pH 6.64 at initial stage to pH 3.99 (control group), pH 2.76-3.33 (citric acid treatment, CT), and pH 3.08-3.34 (acetic acid treatment, AT) after 70-days of soaking. Titratable acidity of AT was higher (0.86-1.18%) than that of CT (0.61-0.78%). After 70-days of soaking, salinity of persimmon pickles treated with stevia leaf powder, sodium saccharin, sucrose, and isomalto-oligosaccharide were 4.94-4.96, 4.00-5.15, 2.99-3.31, and 3.03-3.30%, respectively, and 1.54-3.70% lower than that of the control group (6.69%). The hardness of persimmon pickles in all cases was increased up to 20-40-days of soaking and then decreased. L (lightness), a (redness), and b (yellowness) value of persimmon pickles treated with citric acid were higher than those of AT and the control group. Sensory evaluation of persimmon pickles after 70-days of soaking revealed that CT had the highest scores for color, texture, and overall acceptability. These results indicate that the salt concentration of persimmon pickles could be lowered by the addition of citric acid and various sugars during soaking.
Study on the Improvement of Quality in Jeung-pyun Prepared with Lactic Bacteria Having High Dextransucrase Activity as Starters
Lee, A-Young ; Park, Ju-Yeon ; Hahn, Young-Sook ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 400~407
Twenty six strains of lactic acid bacteria were isolated from Jeung-pyun batter, among which Tetragenococcus halophilus 1-12 showed highest dextransucrase activity at 36.95 DSU/mg, followed by T. halophilus 5-8 (36.87 DSU/mg protein), T. halophilus 2-12 (32.66 DSU/mg protein), T. halophilus 3-3 (31.43 DSU/mg protein), T. halophilus 3-1 (30.73 DSU/mg protein), T. halophilus 5-12 (29.43 DSU/mg protein), and Leuconostoc mesenteroides subsp mesenteroides 2-9 (28.5 DSU/mg protein). L. mesenteroides subsp mesenteroides 2-9, T. halophilus 1-12, and L. mesenteroides subsp dextranicum 5-13, were selected as starters (0.1, 0.5, and 1.0%) for Jeung-pyun manufacturing. Specific volume of Jeung-pyun added with 1.0% L. mesenteroides subsp dextranicum 5-13 was highest at 2.00, and 1.0% T. halophilus 1-12-added Jeung-pyun was lowest at 033. Cross-sectional observation of Jeung-pyun showed Jeung-pyun added with 0.5% L. mesenteroides subsp mesenteroides 2-9 was uniformly formed. Number of air holes of Jeung-pyun increased with increasing amount of added T. halophilus 1-12. Increasing addition of L. mesenteroides subsp dextranicum 5-13 resulted in more uniform air holes and volumes. Hardness, gumminess, and chewiness of Jeung-pyun added with 0.5 and 2.0% L. mesenteroides subsp dextranicum 5-13 decreased significantly in compasion to control groups. Jeung-pyun added with 0.5% L. mesenteroides subsp dextranicum 5-13 showed excelIent overall sensory desirability ranking of 8.500.
Study on the Deacidification of Wine Made from Campbell Early
Lee, Ju-Kyung ; Kim, Jae-Sik ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 408~413
The domestic grape cultivar Campbell Early has high levels of both malic acid and tartaric acid. Therefore, the processing of wine made from Campbell Early must include decreasing the acidity. Six different methods were tested for reducing excess acidity: traditional vinification, precipitation, cold stabilization, malolactic fermentation (MLF), carbonic maceration and cold fermentation. Wines had higher pH values and lower total acidity than control after all the processing methods except cold stabilization. With regard to the measured organic acid content, the control contained 2,927 ppm tartaric acid, 2,421 ppm malic acid and 486 ppm lactic acid, but the precipitated wine contained 2,346 ppm tartaric acid. The MLF wine contained 828 ppm malic acid and 2,394 ppm lactic acid. Wine after carbonic maceration contained 792 ppm malic acid and cold fermentation decreased the organic acid contents in general. Sensory analysis showed that the carbonic maceration and precipitation methods resulted in wines that were excellent in color, flavor, taste and overall preference.
The Effect of Fermentation Temperature on the Quality of Jinyangju, a Korean Traditional Rice Wine
Jin, Tie Yan ; Chung, Hee-Jong ; Eun, Jong-Bang ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 414~418
The physicochemical characteristics and sensory properties of Jinyangju, a Korean traditional rice wine brewed using unique glutinous rice, were investigated over the following range of fermentation temperatures: 10, 15, 20 and
. The pH value, total acidity, total sugar content, alcohol content and color value of the Jinyangju were determined after the 2-week fermentation, followed by sensory evaluation of the final product. After fermentation for 2 weeks at temperatures of 10, 15, 20 and
, the final pH values were 3.70, 3.73, 3.40 and 3.26, the final total acidities were 1.04, 1.01, 1.39 and 1.72%, the final total sugar contents were 6.43, 6.22, 5.91 and 5.53% and the final alcohol contents were 14.20, 14.17, 14.83 and 15.40%, respectively. The color value of the Jinyangju was not different among the samples. In conclusion, the Jinyangju fermented at
showed the highest values in such sensory properties as color, flavor and odor, and was judged in the sensory evaluation to be the overall favorite.
A Thermostable Protease Produced from Bacillus sp. JE 375 Isolated from Korean Soil
Kim, Ji-Eun ; Bai, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 419~426
A thermophilic microorganism, strain JE 375, which produces a thermostable protease, was isolated from soil and compost in Korea. This gram-positive, rod-shaped, catalase positive, motility positive, and hemolysis
containing organism was implicated in glucose fermentation, mannitol fermentation, xylose oxidation, aerobic activity and spore formation. The color of the colony was yellowish white. The temperature range for growth at pH 6.5 was between 55 and
, with an optimum growth temperature of
. This result confirmed the strain JE 375 as a thermophilic microorganism. The enzyme was produced aerobically at
during 20 hr in a medium (pH 6.5) containing 1% trypton. 1% maltose, 0.5% yeast extract and 1% NaCl. The 16S rDNA of strain JE 375 had 97.6% sequence similarity with the 16S rDNA of Bacillus caldoxyloyticus. On the basis of biochemical and physiological properties and phylogenetic analysis, we named the isolated strain as Bacillus sp. JE 375. The thermostable protease from Bacillus sp. JE 375 had been partially purified and characterized. The molecular weight of the enzyme was deduced from SDS-PAGE and gel chromatography as 55 kDa and its optimal temperature was
. The enzyme showed its highest activity at pH 7.5 and was stable from pH 7.0 to 8.0.
Hypoglycemic Effect of the Giant Embryonic Rice Supplementation on Streptozotocin-induced Diabetic Rats
Lee, Youn-Ri ; Nam, Seok-Hyun ; Kang, Mi-Young ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 427~431
This study was performed to investigate the influence of giant embryo feeding on hypoglycemia in streptozotocin-induced diabetic rats. Streptozotocin -induced diabetic rats were fed four kinds of experimental diets such as corn starch diet as a control, polished rice diet, brown rice diet and giant embeyonic rice diet for 6 weeks. The body weight gain diabetic of control was signaficantly suppressed compared to that of the normal. The supplementation of giant embryo increased the surivival rate. Feeding of giant embryo appeared to have ameliorating effects on diabetic symptoms including features such as polyphasia, polyuria. Giant embryo shortened gastrointestinal transit time and increased total fecal weight, total fecal dry weight and fecal water content compared with diabetic control. Giant embryo showed fasting blood glucose lowering effect compared with diabetic control. The disaccharidase activities in proximal part of intestine such as maltase sucrase and lactase in giant embryo feeding groups were lower than diabetic control. The results of this study show that giant embryo supplementation may have a beneficial Veffect on the hypoglycemia may be useful in the diet therapy for diabetic.
Effects of Mulberry-Leaf Powder Tofu Consumption on Serum Lipid Profiles, Ca, Ca/P Ratio and Pb Status in Middle-Aged Women
Kim, A.J. ; Kim, M.H. ; Chung, Kun-Sub ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 432~437
This study was carried out to investigate the effects of mulberry-leaf powder Tofu (MPT) on serum lipids profiles, Ca levels, Ca/P ratio and Pb levels in 30 middle aged obese women living in the Choongnam area. 100 g/day MPT was consumed for 4 weeks. The nutrient contents per 100 g MPT were 86.71 kcal (energy), 8.98 g protein, 0.53 mg fiber, 211.33 mg Ca and 1.59 g fat. Anthropometric measurements, 24 h recall dietary intakes, serum levels of protein, albumin, glucose, Ca and Pb, lipid profiles (cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol), and the Ca/P ratio were analyzed before and after consumption of MPT. After consumption of MPT, there were no significant differences in anthropometric measurements, the levels of serum protein, albumin, glucose, total cholesterol, HDL-cholesterol, lipase activity, HTR (HDL-cholesterol/total cholesterol), CRF (cardiac risk factor), Ca, Ca/P ratio and Pb. There were decreases in the levels of serum triglyceride, LDL-cholesterol, AI (atherogenic index) and LHR (LDL-cholesterol/HDL-cholesterol). Significantly increased dietary intakes of plant protein, total Ca, and plant Ca were observed.
Antibacterial Effects of Natural Essential Oils from Various Spices against Vibrio Species and Their Volatile Constituents
Yoo, Mi-Ji ; Kim, Yong-Suk ; Shin, Dong-Hwa ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 438~443
Antibacterial effects of six volatile essential oils against Vibrio sp. were evaluated. Volatile components of essential oil were analyzed by gas chromatography and gas chromatography mass spectrometry. Ginger oil treatment inhibited growth of V. parahaemolyticus by 22.5-85.7%. Main volatile compounds of ginger oil were
(35.19%, peak area) and
(12.22%). V. parahaemolyticus was completely inhibited at 1,000 ppm by treatment with mustard oil. Tolerances of V. vulnificus 01 and 02 were twice higher than that of V. parahaemolyticus. Main volatile compound of mustard oil was allyl isothiocyanate (92.55%). Garlic oil treatment of 1,000 ppm inhibited growths of V. parahaemolyticus, V. vulnificus 01, and V. vulnificus 02 by 22.8, 14.6, and 32.9%, respectively. Main volatile compounds of garlic oil were dimethyl sulfide (49.39%) and methyl 2-propenyl disulfide (10.09%). Growth of V. vulnificus 02 was inhibited by 60.6-80.3% via treatment with bud, leaf, and whole oil of clove. Antibacterial activity of whole clove oil on V. vulnificus 02 was stronger than those of ginger, mustard, and garlic oil. Main volatile compounds were eugenol (83.33%) and
(7.47%) in clove bud, eugenol (87.46%) and
(10.03%) in clove leaf, and eugenol (86.04%) and
(9.71%) in whole clove. These results revealed essential oils from spices could be used as potential agents to inhibit Vibrio sp.
Viscosity of Yam Suspension by Drying Methods and Additives
Kim, In-Hyun ; Son, Hyun-Ju ; Chung, Koo-Min ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 444~447
Yam powders were prepared by freeze, fan, hot-air, and coal-heat drying. The viscosities of their suspensions and supernatants and the viscosity changes with addition of sugar, salt, and citric acid were investigated. Viscosity (43 mPa s) of 7.5% suspension of fan-dried yam powder was lower than that of freeze dried yam (58.1 mPa s), but much higher than that of the conventional, hot-air dried yam (17.2 mP s). Coal-heat dried yam had a viscosity of only 4.5 mPa s. The viscosity was related to the protein denaturation induced by heat and acid. Addition of sugar to yam powder increased the viscosity of the suspension but no changes were evident with salt addition. Viscosities decreased when 0.5% citric acid was added (pH 3.4-3.5).
Hypotensive Effect of Germinated Brown Rice on Spontaneously Hypertensive Rats
Choi, Hee-Don ; Kim, Yun-Sook ; Choi, In-Wook ; Park, Yong-Kon ; Park, Young-Do ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 448~451
To investigate the hypotensive effect of germinated brown rice, spontaneously hypertensive rats were randomly divided into 4 groups and fed with experimental diets for 6 weeks; control group fed with standard diet, rice group fed with diet containing 50% rice, brown rice group fed with diet containing 50% brown rice and germinated brown rice group fed with diet containing 50% germinated brown rice. Body weight gain and FER (food efficiency ratio) of germinated brown rice group,
, were significantly lower than those of other groups. Systolic blood pressure of germinated brown rice group after feeding for 6 weeks was
, which was significantly lower than those of other groups and decreased largely compared to that of beginning stage. And blood triglyceride of germinated brown rice group,
, was significantly lower than those of other groups, but all groups didn't s show significantly difference in total and HDL-cholesterol of blood. These results suggested that germ mated brown rice had hypotensive effect on spontaneously hypotensive rats.
Anti-oxidative and Cytoprotective Effect of Ursodeoxycholic Acid, an Active Compound from the Bear's Gall, in Mouse Microglia
Joo, Seong-Soo ; Kim, Seong-Kun ; Yoo, Yeong-Min ; Ryu, In-Wang ; Kim, Kyung-Hoon ; Lee, Do-Ik ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 452~455
The in vitro cytoprotective and anti-oxidative effects of ursodeoxycholic acid, a major active compound from bear's gall were investigated in mouse brain microglia. In the present study, we wished to scrutinize the potential role of UDCA as an anti-neurodegenerative agent in neurodegenerative disease such as Alzheimer's disease. This concept was supported by the multiple preliminary studies in which UDCA has an anti-inflammatory effect in microglial cells. In the study, we found that
UDCA was effective in the protection of cells from
damage, a reactive oxygen, and the resuIt was coincided with the anti-apoptotic effect in DAPI staining. Moreover, the metal-catalyzed oxidation study showed that UDCA has antioxidant effect as much as ascorbic acid at
. In conclusion, these study results suggested that neuro-degenerative diseases such as Alzheimer's disease probably caused by over-expressed beta amyloid peptide in elderly people can be controled by UDCA through an anti-inflammatory, anti-oxidative and anti-apoptotic effect. The evidences showed in the study may be references for more in-depth in vivo and clinical studies for a candidate of anti-neurodegenerative therapy in the near future.
The Survival Level of Microorganisms Contaminated on Pork Depending on the Time and Temperature of Heating, and Thickness of Pork
Kim, Myo-Young ; Lee, Hyun-Seung ; Kim, Yun-Ji ; Lee, Jong-Kyung ; Oh, Se-Wook ; Song, Yang-Hoon ;
Korean Journal of Food Science and Technology, volume 38, issue 3, 2006, Pages 456~459
Effects of pork thickness (5 and 7 mm), heating temperature (190 and
) and time (40-180 sec), and flipping interval (10 and 30 sec) during cooking against survival levels of general bacteria and pathogenic microorganisms in pork were investigated. Under same heating temperature and time, 10 sec interval of flipping was more effective in sterilizing bacteria than 30 sec interval. Bacteria was not detected in 5-mm thick pork cooked for 80 sec at
with 10 sec flipping interval, and 120 sec heating at
and 30 sec flipping interval. Bacteria were not detected in most 7-mm thick pork cooked for 100 sec at
with 10 sec flipping interval, and 180 sec heating at
and 30 sec interval. Bacteria were not detected in most 5- and 7-mm thick pork cooked for 80 sec at
with 10 sec flipping interval, and 120 sec heating with 30 sec interval.