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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 5, Issue 4 - Dec 1973
Volume 5, Issue 3 - Sep 1973
Volume 5, Issue 2 - Jun 1973
Volume 5, Issue 1 - Mar 1973
Selecting the target year
Studies on the Ripening of Beef at Adding the Proteolytic Enzyme I. Changes of Free Amino Acid in Beef According to the Papain Addition
Youn, J.E. ; Oh, S.H. ; Hwang, C.S. ;
Korean Journal of Food Science and Technology, volume 5, issue 2, 1973, Pages 71~77
The results, which was analytically surveyed the free amino acids by the automatic amino acid analyzer adding the enzyme on the Korean cow's fore shank muscles, are as follows: 1. The content of free amino acids in the fore shank muscles, without addition of the enzyme orderly contains alanine, glutamic acid, lysine, glycine, histidine, leucine, threonine, arginine, cystine, serine, proline, isoleucine, phenylalanine, tyrosine, methionine, aspartic acid and valine. 2. In accordance with the addition of the enzyme, by 0.01%, 0.05% and 0.1% the nine free amino acids of glutamic acid, glycine, alanine, cystine, valine, isoleucine, leucine, lysine and arginine were continuosly increased. 3. Proline and histidine were decreased at the enzyme addition of 0.01% after showing the high content at the control, but the quantity of free amino acids was increased according to the increase of the quantity of the enzyme. 4. Aspartic acid, threonine, serine, methionine, tyrosine and phenylalanine were increased till the enzyme addition of 0.05% and remarkably decreased from 0.1%. 5. At cooking the meat, the quantity of the enzyme addition was most effective at 0.05% of meat weight.
Studies on Naringinase of Mold - Part 2. Purification of Aspergillus Naringinase -
Ki, Woo-Kyung ; Kim, Jong-Kyu ; Kim, Myung-Chan ;
Korean Journal of Food Science and Technology, volume 5, issue 2, 1973, Pages 78~83
The naringin hydrolyzing enzyme has been purified from the culture filtrate of the mold Aspergillus S-1 which selected to remove the bitter test of the orange or citrus fruits industrily. In a view of purity naringinase was more effectively purified in order of molecular sieving on Sephadeex G-200, starach gel electrophoresis, chromatography or a DEAE-Cellulose column and fractional precipitation by ammonium sulfate. The purified enzyme is homogeneous in paper electrophoresis from a culture filtrate by treatment fractional precipitation with ammonium sulfate, DEAE-Cellulose treatment and Sephadex-200 column chromatography and it hydrolyse only naringin to purunin.
The Antioxidant Activity of Some Extracts from Various Stages of A Mailard Type Browning Reaction Mixture
Hwang, Chuk-In ; Kim, Dong-Hoon ;
Korean Journal of Food Science and Technology, volume 5, issue 2, 1973, Pages 84~88
The antioxidant activity of some extracts from various stages of a Mailard type browning reaction mixture, a 0.2 M glucose + 0.2 M glycine solution heated at
, was determined, using edible soybean oil as a substrate. The activity was compared with the length of reaction times, and also with the intensity of color of the reaction mixture at various stages. The absorbance, at
, of the reaction mixture appeared to increase almost in proportion to the length of the reaction times. All the extracts from the reaction mixture exhibited considerable antioxidant activity. However, unlike the Absorbance of the reaction mixture, the antioxidant activity of the extracts from the reaction mixture did not appear to increase in proportion to the length of the reaction times. The activity of the extract from the reaction mixture heated for 30 hours was indeed greater than that of the extract from the reaction mixture heated for 2 hours, but the difference of the activity was not so great as one might expect. The results appear to indicate that most of effective antioxidative compounds formed during the Mailard type browning reaction could not be brown-colored pigments formed during the reaction.
Studies on the Preservation of Pork Sausage by Gamma Radiation - Part 3. Effects of Heating and Gamma Radiation on the Stability of Amaranth and Tartrazin -
Kim, Yun-Jin ; Kong, Un-Young ; Kwon, Jung-Cheul ;
Korean Journal of Food Science and Technology, volume 5, issue 2, 1973, Pages 89~94
Discoloration by heating and gamma-radiation of aqueous solutions of two coal-tar food dyes used in meat products was observed. Tartrazin with sodium tri-polyphosphate or cinnamon oil was slightly discolorized by heating at
, but Amaranth was comparatively resistant. Effect of gamma rays of coal-tar food dyes was generally increased with irradiation doses, and especially by the addition of sodium tri-polyphosphate and cinnamon oil. This tendency was higher in Tartrazin than Amaranth. The addition of sodium nitrate and ascorbic acid, and storage at low temperature, however, seems to be effective in decreasing the discoloration of irradiated solutions.
Effect of Gamma-Irradiation on the Storage Stability and Quality of Polished Wheat
Lee, Su-Rae ; Kim, Sung-Kih ; Lee, Kwan-Young ;
Korean Journal of Food Science and Technology, volume 5, issue 2, 1973, Pages 95~100
In order to study the effect of gamma-ray on the storage stability and quality of polished wheat, the grain was irradiated at
krad levels and quality assessment was made for three-month storage period. The results are summarized as follows: 1) Growth of molds was apparent at equilibrium moisture content above 14.8% of the grain, but their growth was retarded at 250 krad level. 2) Irradiation at 250 krad level had no adverse effect on fat acidity, reducing sugar content and color of the grain. 3) Irradiation of the grain caused the increase of degree of gelatinization and the decrease of viscosity. 4) Irradiation at 250 krad level brought about higher digestibility of the grain but had no effect on the rate of retrogradation.
Production of Food and Fodder Yeasts from Seaweed
Cho, Han-Ok ; Rhee, Chong-Ouk ; Chae, Soo-Kyu ;
Korean Journal of Food Science and Technology, volume 5, issue 2, 1973, Pages 101~107
1) For the purpose of preparation of food and fodder yeasts from nonedible seaweed, two suitable Candida yeasts have been isolated from seaweed compost. 2) They had the ability of fermenting galactose, sucrose and glucose, and could not ferment maltose and mannit, but could assimilate mannit. 3) NaCl concentration from 1 to 2% had no remarkable effect on growth of yeast and the optimum pH was
. 4) In the acid hydrolyzate of brown seaweed (Ecklonia cava Kjellman, Sargassum fulvellum AGARDH) an amorphous deposit was produced during storage after neutralization of media and its removal always delayed yeast growth, but addition of
to media could increase the assimilation of reducing sugar and yeast yield. 5)
gamma ray irradiation (dose rate : 1 Mrad/hr, BNL shipboard irradiator) of seaweed had not so much effect on the hydrolysis of carbohydrates and nitrogen compounds in seaweed but could increase the yeast production from seaweed hydrolyzate. 6) The yeast yield was
g of dry yeast per 100 g of seaweed by cultivation with jar fermentor.
A Study on the Principal Zoonoses for Food Sanitation
Lee, Yong-Wook ;
Korean Journal of Food Science and Technology, volume 5, issue 2, 1973, Pages 108~112
Zoonoses are very important disease. But little attention has been given to the study of zoonoses in Korea. The author reviewed publications about zoonoses outbreakings in Korea and evaluated and analyzed the data available. It is hoped that the information will be use for reference in future endeavors of study in the field of zoonoses in Korea. The information obtained are as follows: 1) From 1962 to 1966. there have been 3 cases of anthrax. 2 cases of brucellosis and 140 cases of erysipeloid. 2) Throughout Korea, there are 670 slaughther houses and for last ten years cows and swines were condemned by the inspection before slaugter the ranges were as follows: cows :
3) Epidemiological pattern of zoonoses in animals: a) Direct zoonoses are anthrax brucellosis and erysipelos. Encidence rate of anthrax 1.7 per 100,000 in 1964, burcellosis 1338.4 in 1960, erysipelos of swine 1897.2 in 1962. b) It is noticed that
of swine in mainland and
in Chechu island were infected by cysticercus cellulose.
Chemical and Nutritional Studies on Sesamum indicum - I. Effects on the Quality of Sesame Oil and its Meal by Decortication -
Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 5, issue 2, 1973, Pages 113~118
In this study, the several chemical compositions, which include general components (moisture, fat, protein, sugar, fiber, ash, acid insoluble ash), minor components (sesamol, sesamolin, sesamin), the characteristics of oil (specific gravity, refractive index, iodine value, saponification value, unsaponificable matter, insoluble impurities), fatty acid components (analyzed by GLC), amino acid patterns (analyzed by autoanalyzer), of Korean whole white Sesamum indicum were investigated and were compared with decuticled sesame samples. The results were summarized as follows: 1) The crude fiber, total ash and acid insoluble ash contents of the decuticled sesame seed and it meal were significantly lower as compared to the whole sesame samples. 2) The specific gravity, refractive index, iodine value, unsaponificable matter and insoluble impurities contents of the whole sesame oil were greater than the decuticled samples. 3) The fatty acid contents of the whole and decuticled sesame oil were approximatly equal amounts. But unsaturated fatty acid contents of the decuticled sesame oil was significantly lower than the whole sesame oil. 4) The decuticled sasame meal was concentrated higher protein than the whole sasame meal. But amino acid contents of the protein in their was approximatly equal amounts and sesame proteins are found to be rich in methionine, cystine and tryptophan, they are deficient in lysine. 5) The sesamol, sesamolin and sesamin contents of the whole and decuticled sesame oil were approximatly equal amounts. 6) The oxalate and calcium contents of the decuticled sesame seed and its meal were also significantly lower as compared to the whole sesame samples.
Some Aspects of Dietary Garlic, Selenium and Tocopherol, in the Nutrition of Animal
Chun, Sea-Yeol ;
Korean Journal of Food Science and Technology, volume 5, issue 2, 1973, Pages 119~128
Tocopherol, Se and garlic powder were dieted to hatched chick breeding. The Se content of certain organs is influenced by garlic powder supply. The high Se content for the testis was a function of the vitamin E uptake. Effect of low dose of Se on the growth and survival of rat were examined under the diet of
of Se in drinking water either in the form of
. The females were dead in early ages while the males were not influenced by dieting the selenite did not make males dying rapidly at early ages and males were less growth depressed. The previously known fact that garlic act as a tonics may be attributable to its high contents of Se and sulfur-containing amino acids which are closely related to vitamin E. Further details on the dietary mechanisms of the Se, vitamin E, and garlic powder are described in this paper.
Radiation on Ricebran Oil
Han, Deok-Bong ; Suck, Han-Gyun ; Yoo, Young-Jin ;
Korean Journal of Food Science and Technology, volume 5, issue 2, 1973, Pages 129~135
The accumulation of peroxides, acid values, and carbonyl values during irradiation and post-irradiation storage of the ricebran oil has been studied. The rice bran oils were irradiated two doses of 2 and 7 megarads (300 rads/sec) at
atmospheric circumstance. The acid values, peroxide values and carbonyl values were measured at regular intervals of one week during the storage at
. 1) During the storage, the acid values of the irradiated rice bran oils increased or decreased insignificantly regardless of the addition of antioxidants and storage temperature. 2) The peroxide values were not increased continuously but increased zigzag. The result was indicated that the composition and decomposition of peroxides occurred continuously throughout the storage. 3) As the peroxide values increased, carbonyl values decreased and changed quite differently, but, especially in 7th week, they were constant or insignificant. 4) Dibutylhydroxytoluene is more effective than caffeic acid in retarding the formation of peroxides during irradiation of rice bran oils and post-irradiation storage. The effect of antioxidant is more efficient at 2 megarads than at 7 megarads irradiation. When we store the rice bran oil, the addition of antioxidants of post-irradiation is more desirable than that of preirradiation. 5) In spite of changing conditions such as storage temperature and addition of antioxidants, the peroxide values of rice bran oils irradiated at 2 megarads were always greater than those at 7 megarads during the storage. Peroxide values of samples at high temperature
storage increased as twice as those of low temperature
storage samples. At low temperature, peroxide values in the first week increased twice during the period of 8th weeks storage, but those did from three to four times at higher temperature in the same period Therefore, the low temperature storage is recommandable too.
Lee, Taik-Song ;
Korean Journal of Food Science and Technology, volume 5, issue 2, 1973, Pages 136~145