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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Science and Technology
Journal Basic Information
Journal DOI :
Korean Society of Food Science and Technology
Editor in Chief :
Volume & Issues
Volume 4, Issue 4 - Dec 1972
Volume 4, Issue 3 - Sep 1972
Volume 4, Issue 2 - Jun 1972
Volume 4, Issue 1 - Mar 1972
Selecting the target year
Rapid Determination of Selenium in Foodstuffs by Neutron Activation Analysis
Chun, Sea-Yeol ;
Korean Journal of Food Science and Technology, volume 4, issue 2, 1972, Pages 61~71
The selenium content of a wide variety of Korean food was determined by neutron activation analysis. Most fruits and vegetables contained quantities of selenium less than
. Grain products varied widely in their selenium content with
and barley cereal as high as
. Dried milk powder sample ranged from
. Chicken muscle contained about
. The content of sea food was generally higher, ranging from
. These values suggest that a diet well balanced in other nutrients is probably also nutritionally adequate with regard to selenium, although possible effects of cooking and biological availability remain to be investigated.
Studies on Hydroxyamine Derivatives of 2,2'-Methylene bis(3,4,6-trichloroacetoxy benzene)
Yu, Ju-Hyun ; Kim, Jong-Ho ; Lee, Suk-Young ;
Korean Journal of Food Science and Technology, volume 4, issue 2, 1972, Pages 72~76
Seven new hydroxyamine derivatives of 2,2'-methylene bis(3,4,6-trichloroacetoxy benzene) were synthesized by the Mannich reactions. 13 strains of microorganisms were tested for sensitivity to these derivatives by both paper disk method and tube dilution method. Of these compounds, -NHOH compound displays the most effective antimicrobial activity in vitro against Brevibacterium ammoniagenes, Staphylococcus aureus and Bacillus subtilis. Its minimal inhibitory concentration is
for Brevibacterium ammoniagenes, and
for Staphylococcus aureus and Bacillus subtilis.
Studies on the Utilization of Naked Barley Flour (I)
Kim, Hyong-Soo ; Lee, Ki-Yull ; Choi, E-Soon ;
Korean Journal of Food Science and Technology, volume 4, issue 2, 1972, Pages 77~83
In order to study the processing adaptability of naked barley, SEDOHADAKA variety produced in Cheolanam-do(1971) was milled after polishing and examined with respect to its proximate principles, amino acid composition, viscosity, raising power, and amylose content, alkali number, blue value and X-ray diffraction pattern of its starch. The results are summarized as fllows: 1) Crude fiber content of naked barley which was milled at 81.6% (A), 79.2% (B) and 74.1% (C) was
, indicating higher level than wheat flour. 2) Whereas the initial gelatinization temperature of naked barley flour was similar to that of wheat flour, the value of naked barley starch was
, higher than that of wheat starch, Amylose content of naked barley starch was 28.5%, similar to wheat starch. 3) Raising power of naked barley starch was generally lower than that common cereal starches. 4) According to the X-ray diffraction pattern diagram, the degree of crystallization was lower in naked barley starch than in non-glutinous rice starch.
Sudies on the Storage of Onions by Radiation (1)
Park, Nou-Poung ; Choi, Eon-Ho ; Byun, Kwang-Eui ;
Korean Journal of Food Science and Technology, volume 4, issue 2, 1972, Pages 84~89
An experiment was carried out to investigate the optimum doses of gamma-irradiation for sprouting inhibition of onion bulbs with irradiation time and storage conditions. The results. obtained are as follows: 1) The irradiation doses of 5, 7 and 10 krad, respectively, at 11, 32 and 66 days after harvest were sufficient to inhibit subsequent sprout of onion bulbs obtained from Nampyeong district. When they were irradiated at 96 day after harvest, however, there was little sprout-inhibition by 15 krad. In case of onion bulbs obtained from Changnyeong district, sprout was inhibited by doses of 8 and 12 krad respectively, at 51 and 89 days after harvest. 2) Low-temperature storage after irradiation was not effective in sprout-inhibition of onion bulbs. Onion bulbs stored at low temperature of
rather showed higher sprouting rate as compared with that of room temperature. 3) Rot increased in irradiated lot and at room temperature, and spores of Aspergillus sp. were little germinated at a level of 100 krad. 4) The respiratory rate of irradiated onion bulbs was higher immediately after irradiation but lower one week after irradiation than control. Respiratory quotient of tissues seems to be little affected by gamma-irradiation.
Studies on Chemical Constituents of Barley in Korea -I. Varietal Difference in Protein and Carbohydrate Contents of Polished Barley-
Lee, Dong-Suk ; Park, Hoon ;
Korean Journal of Food Science and Technology, volume 4, issue 2, 1972, Pages 90~94
Protein and carbohydrate contents in polished barley were investigated for two leading varieties in Korea. The contents of crude protein
were 8.60% for mean. 15.39% for maximum and 6.06% for minimum, and only one third of 22 varieties showed values above mean. the contents of crude protein was significantly correlated with dye binding capacity
but insignificantly carbohydrate content. Kyong No.1 (15.39%), Kwan-Chui-Gi (12.42) and Yong-Weul-Yuk-Kak (11.95) can be classified as high protein varieties having appear to be unpopular to farmers. About 50% of barley field was occupied by varieties having protein content above mean, and Kyongnam-Daimaik no.89 (6.76%) a low protein variety, occupied about 8% of barley field, during last decade with little change.
Studies on the Preservation of Raw Beef by Gamma Radiation
Kim, Yun-Jin ; Park, Yong-Kun ; Kong, Un-Young ;
Korean Journal of Food Science and Technology, volume 4, issue 2, 1972, Pages 95~99
Studies were made to investigate the influence of vacuum packing after irradiating mean doses of gamma ray at freezing temperature
on the keeping quality and color of raw beef. Fresh round steaks were packaged anaerobically in aluminum foil, and irradiated with 0.25 and 0.5 Mrad followed by storage at
. The shelf life of beef irradiated with 0.5 Mrad could be extended about 10 days longer than unirradiated, and the off-odors was not developed. The discoloration by irradiation was shown, but soon reverted to about 90 percentage myoglobin in 20 hours.
Studies on the Preservation of Pork Sausage by Gamma Radiation -Part 1. On the Enhancement of the Preservative Effect of Antiseptics by Gamma Radiation-
Kim, Yun-Jin ; Park, Yong-Kun ; Suh, Don-Yung ;
Korean Journal of Food Science and Technology, volume 4, issue 2, 1972, Pages 100~105
This experiment was conducted to investigate the combined effects of radiation and antiseptics on the keeping qualities of pork sausage, which was treated with potassium sorbate and AF-2(2-(-2-furyl)-3-(5-nitro-2-furyl)-acrylamide), and then followed by gamma radiation of 0.25, 0.5, and 0.75 Mrad. Amounts of treated antiseptics were a quarter, half, and full levels of their maximum permissible concentration. Irradiated and unirradiated sausages were stored for 50 days at
, and their changes in rancidity, volatile basic nitrogen, bacterial counts, pH, and sensory analysis were examined during the storage period. The results obtained are as follows: 1) Preservative effects of antiseptics were manifested at cold storage; antiseptics treatment of a quarter-level and unirradiation following low-temperature storage showed the same good keeping qualities as the combined treatment of full-level antiseptics and radiation of 0.25 Mrad following high-temperature storage. 2) There did not appear to recognize irradiation-odor, while color and odor were deteriorated intensively by storage temperature. Sausage irradiated with 0.75 Mrad has shown slightly noticeable off-odor at the end of storage at
. 3) The most suitable radiation dose was considered to be 0.5 Mrad, which could extend the storage life about
times longer than untreated.
Studies on the Substitution of Raw Materials for Soy Sauce -Part 1. Use of Corn-gluten-
Yu, Ju-Hyun ; Kim, Yu-Sam ; Lee, Jai-Moon ; Hong, Yun-Myung ;
Korean Journal of Food Science and Technology, volume 4, issue 2, 1972, Pages 106~111
The possibility of substituting raw materials for soy sauce by corn gluten was studied by measuring the amylase and proteolytic activities of koji. Also optimum conditions of koji making were determined. It was found that substitution of up to 30% of the defatted bean content (or 15% of the total bean and wheat content) with corn gluten yielded a good quality of soy sauce. Use of more than 15% corn gluten (based on total bean and wheat content) yielded a soy sauce of poor taste and low nitrogen content even though corn gluten has a high nitrogen content. This drop in nitrogen was attributed to the low enzyme activity in koji containing more than 15% corn gluten and the difference in availability of nitrogen in bean compared to corn gluten.
Studies on the Fermentative Production of L-Glutamic Acid -Part 1. Formation of L-Glutamic Acid from Acetic Acid-
Chung, Dong-Hyo ; Park, Sung-Oh ; Kim, Jong-Sik ;
Korean Journal of Food Science and Technology, volume 4, issue 2, 1972, Pages 112~115
In the cource of investigation on L-glutamic acid production, acetate assimilating bacteria were isolated from natural sources. Among them, the strain No. 1214 was selected and characterized as a strain related to the genus Brevibacterium according to the standard method of taxonomy. This strain could grow in the acetate medium and accumulated a considerable amount of L-glutamic acid (22 g/L).
Studies on the Production of Lysine by Fermentation Process (2) -Lysine Production by Auxotrophs-
Min, Tae-Ick ; Kim, Hang-Mook ; Kwon, Tai-Wan ;
Korean Journal of Food Science and Technology, volume 4, issue 2, 1972, Pages 123~133
Over 90 of lysine producing auxotrophs were obtained from Corynebacterium sp. S-27-12, Brevibacterium flavum ATCC 15168 and Micrococcus glutamicus ATCC 13032 by UV light,
irradiation and N-methyl-N'-nitro-N-nitrosoguanidine treatment. One of the mutant, Brev. flavum U46-N59, was identified as a leucine auxotroph and accumulated lysine during flask (500 ml) cultivation (180 strokes/min.) up to 21.6 mg per ml of broth at pH 7.5 and
after 4 days. The medium consisted of glucose, 100; urea, 10; corn steep liquor, 40;
in 1l of distilled water, and 40 U/ml of penicillin was added after 36 hrs fermentation.
Studies on the Chemical Composition of Major Fruits in Korea -On Non-volatile Organic Acid and Sugar Contents of Apricot (maesil), Peach, Grape, Apple and Pear and its Seasonal Variation-
Lee, D.S. ; Woo, S.K. ; Yang, C.B. ;
Korean Journal of Food Science and Technology, volume 4, issue 2, 1972, Pages 134~139
The contents and their seasonal changes of non-volatile organic acids and sugars of various fruits in Korea, apricot(maesil), peach, grape, apple and pears were measured. The organic acid contents were determined by gas chromatography and the free sugars were detected by thin layer chromatography. The results were as follows: 1) The common non-volatile organic acids found in those fruits were oxalic, fumaric, succinic, maleic, tartaric and citric acids: though their contents varied from almost none to 3430mg/100g. 2) Malic acid was contained in all above fruits with generally the highest contents ranging
among different fruits. In every fruits oxalic was the least contained among other organic acids, almost none to trace except apricot(maesil) which contained 10.8mg/100g. 3) It seemed that generally all the non-volatile acids contents decreased after ripening except maleic acid and the cases of an apple and a pear varieties where they increased. 4) Glucose and fructose were detected in all fruits both matured and unripened by thin layer chromatography. Maltose was found in apricot(maesil), peach, grape and apple. Sucrose was detected in apricot(maesil), peach, grape, apple and pear.
On the Numerical Analysis of Korean Food Supply Pattern (
Kwon, Tai-Wan ; Lee, Yong-Hyun ;
Korean Journal of Food Science and Technology, volume 4, issue 2, 1972, Pages 140~150
Using methods of principle component analysis and pattern of analysis. Korean food supply pattern and its change (1962-1969) have been compared whit those of other 40 countries. 1) Among the 4 groups classified on the first and second principle components, Korea belongs to the highest crop grain dependent group of Asia. Although Korea is identified as one of the highest crop consuming countries among the group, a significant increase in the consumption of fruits and vegetables is noticed during the period. 2) According to the pattern of numerics analysis Korean food supply pattern (1969) is similar with those of Japan (1949), philippines, Taiwan, while is quite apart from those of U.S.A., W. Germany, France and Australia. 3) During the period the food supply pattern of Korea has been changed significantly toward the more common locations on the world food supply pattern map. Yet the location is far from the desirable one and its moving direction is characteristic, differing not only those of Europian countries but also Asian neighborhoods. this unique pattern should receive a careful examination and thus proper measures should be undertaken to take care of optimal nation's nutritional requirements.
Fermentation Industry - Its Past, Present and Future
Park, Moo-Young ;
Korean Journal of Food Science and Technology, volume 4, issue 2, 1972, Pages 151~157
Origin and Importance of Protein and Oil of Korean Soybean
Kwon, Shin-Han ;
Korean Journal of Food Science and Technology, volume 4, issue 2, 1972, Pages 158~161