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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 8, Issue 4 - Dec 1976
Volume 8, Issue 3 - Sep 1976
Volume 8, Issue 2 - Jun 1976
Volume 8, Issue 1 - Mar 1976
Selecting the target year
Studies on the Oil Soluble Constituents of Korean Ginseng -Part 1. On the Composition of Ginseng Sterols-
Ko, Young-Su ;
Korean Journal of Food Science and Technology, volume 8, issue 4, 1976, Pages 201~206
Korean ginseng sterols were obtained from the non-saponifiable matters of etherial extract of the root. The composition of sterols have been determined by gas liquid chromatography and thin-layer chromatographic analysis. The results showed that contents of sterols were
, 77.87% by method of triangulation and 82.72% by methode of planimetry and stigmasterol,15.39% by methode of triangulation and 13.92% by methode of planimetry and campesterol, 6.74% by method of triangulation and 4.36% by methode of planimetry.
Studies on the Histological Observation of Removing the Skin from Squid by Various Treatments
Youn, Jung-Eui ;
Korean Journal of Food Science and Technology, volume 8, issue 4, 1976, Pages 207~211
Treated with various methods, body muscle of squid was cross section, stained by Van Gieson staining method, and observed microscopically to study on the state of thin layer of skin separated from meat. Results obtained were summarized as follows : 1. By general hot spring treatment were 1st. 2nd. and 3rd. layers of skin removed from squid muscle but 4th. not. 2. By boiling treatment was tissue of muscle fibre fissured largely toward the muscle fibre. 3. Sodium acetate treatment was superior to sodium nitrate, sodium sulfate and sodium tartrate treatment in the effect that the skin was separated from meat. Especially, concentrate solution of sodium acetate had the most excellent effect in the chemical reagent treatment. 4. By proteolytic enzyme treatment were 1st. 2nd. 3rd. and 4th. layers of skin removed all from squid muscle and the boundary fibre between skin and meat swelled in particular. 5. Two kinds of skin removing method, proteolytic enzyme treatment and sodium acetate treatment, were desirable to the actual processing.
Studies on the Utilization of Fish Flour -Part 1. Removal of TMA and Lipids from raw Cololabis Saira-
Ryu, In-Deok ; Kim, Dong-Soon ; Yang, Ryung ; Ryu, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 8, issue 4, 1976, Pages 212~218
For removal of trimethylamine (TMA) which is generally accepted as the main component of marine fish oder and the lipids in marine fish which contribute directly or indirectly to the odor of fish flour, extractions of raw Cololabis saira were carried out with Ethanol-Water Mixture or Absolute Ethanol. Results obtained are as follows: 1. Efficient extraction of TMA from raw Cololabis saira took place when final concentration of ethanol was
. 2. When successive extraction of raw Cololabis saira was carried out with boiling absolute ethanol, the extraction proceeded in two distinct stages: a) In the first stage, efficient dehydration of raw Cololabis saira and efficient TMA extraction took place simultaneously. b) In the second stage, efficient lipid extraction followed after the dehydration stage.
A Survey on the Residues of Organochlorine Pesticides in Some Marine Foods from South Coast of Korea
Lee, Su-Rae ; Kang, Soon-Young ;
Korean Journal of Food Science and Technology, volume 8, issue 4, 1976, Pages 219~224
The appearance of organochlorine pesticide residues in shellfish, seaweed, mud and water samples collected from south coast of Korean peninsula in September 1974 was surveyed to obtain the following results. 1) The residues in shellfish samples were found to be in the orders of Choongmoo > Yeosoo > Busan > Mokpo area, top-shell >short-necked clam > mussel > hard clam > red-shell, aldrin >
> dieldrin > heptachlor epoxide > endrin and in the range of
edible fresh muscle. 2) The residues in seaweed samples from Wando area were found to be in the orders of tangle > green laver > laver,
> aldrin > dieldrin > heptachlor > heptachlor epoxide > endrin and in the range of
dry matter. 3) The residues in water samples were found to be in the orders of Yeongsan River > Nakdong River > Seomjin River > Choongmoo shellfish farm,
> aldrin > heptachlor > dieldrin > heptachlor epoxide > endrin and in the range of
while those in mud samples were in the order of
> aldrin > dieldrin > heptachlor > heptachlor epoxide > endrin and in the range of
dry matter. It should be noted that BHC contents of water samples from Yeongsan and Nakdong rivers were far above the recommended environmental levels in USA.
Changes in Free Amino Acids of Yellow Corvenia, Pseudosciaena manchurica, during Gulbi Processing
Lee, Eung-Ho ; Sung, Nak-Ju ; Ha, Jin-Hwan ; Chung, Seung-Yong ;
Korean Journal of Food Science and Technology, volume 8, issue 4, 1976, Pages 225~229
Gulbi, salted and dried yellow corvenia, is one of widely consuming fish foods in this country. This study was attempted to establish the basic data for evaluating the taste compounds of Gulbi. The free amino acids were analysed by amino acid autoanalyser. In the free amino acid composition of raw yellow corvenia, abundant amino acids were glutamic acid, alanine and lysine and then leucine, glycine, serine and threonine in order. Such amino acids like proline, valine, methionine, tyrosine and phenylalanine were poor in content. The changes of free amino acid composition in the extract of yellow corvenia during Gulbi processing was not observed. In the extract of Gulbi product, glutamic acid, lysine, leucine, alanine and valine were dominant holding 20.0%, 12.9%, 11.1%, 10.1% and 8.5% of total amino acids respectively. The amounts of total free amino acids of yellow corvenia increased more than 3.6 times as compared with that of raw sample during Gulbi processing. It is convinced that the characteristic flavor of Gulbi was attributed to such amino acids like lysine and alanine known as kweet compounds, as glutamic acid with meaty taste, and as leucine known as bitter taste.
Studies on Some Physico-Chemical Properties of the Acorn Starch
Kim, Jung-Ok ; Lee, Mahn-Jung ;
Korean Journal of Food Science and Technology, volume 8, issue 4, 1976, Pages 230~235
The current experiment has been carried out in order to find the chemical and physical properties of three species of the acorn starch. The results of the experiment are as follows. 1. Acorn is made up of 3.5-5.0% of lipid, 7.2-7.7% of protein, 71.6-76.3% of carbohydrate, and 1.9-2.2% of ash. 2. The purifying method of ether treated is better than that of 85% methanol treated for isolating pure starch. 3. Initial gelatinization temperature of the acorn starches ranged from
; Quercus crispula Blume was the lowest and Quercus mongolica Fischer was the highest. On viscosity, Quercus mongolica Fischer shows the highest and Quercus crispula Blume shows the lowest. 4. It is estimated that the acorn starch lie halfway between those of the potato starch and the corn starch. By drying at
, the crystal structure is destroyed first in the farther part of the lattice distance.
Preparation and Evaluation of Dried Noodles Using Barley-Wheat and Barley-Soybean Flours
Cheigh, Hong-Sik ; Ryu, Chung-Hee ; Kwon, Tai-Wan ;
Korean Journal of Food Science and Technology, volume 8, issue 4, 1976, Pages 236~241
A barley (20-30%)-wheat (80-70%) flour gave generally acceptable noodle-making characteristics, in which naked barley flour showed somewhat better results than covered barley flour. And also for over 40% barley flour in the barley-wheat flour, the addition of xanthan gum improved the noodle-making characteristics. A naked barley-defatted soy flour could make dried noodles with only high NSI (Nitrogen Solubility Index) defatted soy flour, however this mixture was not considered to be feasible for noodle-making. In cooking characteristics of barley-wheat flour noodles, naked barley flour was more acceptable than covered barley flour and xanthan gum influenced the water absorption and volume expansion of noodles during cooking. The firmness, cohesiveness and gumminess in cooked noodles made of the barley-wheat flour increased and then decreased as the amounts of barley increased. The mixing of defatted soy flour (high NSI) to naked barley flour increased the firmness and gumminess of cooked noodles.
Studies on the Lipolytic Enzyme of Molds -Part. 4. Characteristics of the Purified lipase of Rhizopus Japonicus-
Chung, Man-Jae ;
Korean Journal of Food Science and Technology, volume 8, issue 4, 1976, Pages 242~246
These experiment were conducted to investigate the characteristics of the purified lipase of Rhizopus japonicus. 1. The optimum pH for the lipase action was 6.8, the stable pH ranged
and the optimum temperature was
. The Purified lipase was stable below
and inactivated abruptly above
2. Coconutoil castor oil and palm oil were most favorably hydrolyzed by the purified lipase, wheres olive oil and soybean oil were slightly less than the former three, and Tween 80 was hydrolyzed only 30% compared with coconut oil. 3. The purified lipase was activated by
, whereas it was inhibited by
Standardization of Korean Soysauce -Part I. Studies on the Changes of Components in the Process of the Conventional Soysauce and the Improved Soysauce Preparation-
Lee, Chong-Jin ; Koh, Han-Soo ;
Korean Journal of Food Science and Technology, volume 8, issue 4, 1976, Pages 247~252
The conventional meju samples were collected from various districts and the improved kokja were prepared in laboratory. The changes of components in the process of the conventional soysauce and the improved soysauce preparation was studied. The experimental results are as follows; 1. The conventional soysauce is less than the improved soysauce in the extent of utility of total nitrogen. 2. The former is less than the latter in amino-type nitrogen content.
Characterization of Sepharose-Bound Pronase
Byun, Si-Myung ; Wold, Finn ;
Korean Journal of Food Science and Technology, volume 8, issue 4, 1976, Pages 253~259
Two kinds of sepharose-bound pronases were successfully prepared. The immobilized pronase, directly coupled to cyanogen-bromide activated sepharose, retains 22.6% of original specific activity against casein. However,
sepharose immobilized pronases, in which extension arms of
are used, retain almost 100% of original specific activity. Studies of enzyme stability, pH dependence, temperature dependence, and Km values are presented.
Some Nutritional Composition of Barley Flours
Cheigh, Hong-Sik ; Lee, Nam-Sook ; Kwon, Tai-Wan ;
Korean Journal of Food Science and Technology, volume 8, issue 4, 1976, Pages 260~262
The Constitution of Dietary Protein and Their Nutritional Effect in Korea
Suh, Kee-Bong ;
Korean Journal of Food Science and Technology, volume 8, issue 4, 1976, Pages 263~272
According to the intercombined review of chemical and biological investigation it has been noted that the metabolizable energy per gram dietary protein of mixed diet of daily intake patterned by Korean population has been found 3.4-3.6 Cal., which entails 10-12% level of the protein calorie percentage of total metabolizable energy, the biological value being fallen within the scope 63-73. The structure of dietary protein has revealed that the lysine and isoleucine were primary limiting amino acids and threonine secondary limiting as a general trend, however, it is assumed that the ultimate nutritional effect of dietary protein might be restricted uniformly among regions by the amount of lysine, since the lysine availability has been yielded as low as 72-82% level. As for the net protein utillization NPUst falls in the range of 52-62 and the NPUop 47-58. In either part the mountainous region has demonstrated lowest value and the urban area highest, these trend being obviously associated with the ratio of animal protein relative to the vegetable origin. The net dietary protein calorie percentage (NDpCal %) has been found within the range of 5-7 that may be capable of meeting the requirement for the maintenance of adult, though for the growth it is insufficient. Present level of total caloric intake would not influence on the fate of protein value of prevailing regional diet in terms of caloric restriction, since the present intake of food energy is higher than the lower limit of caloric intake that would impair the biological performance of dietary protein fed ad libitum basis. Based on the protein efficiency, the adequacy of current level of protein intake was analyzed in terms of utilizable protein, and it has been demonstrated that the 37.8g of utilizable protein in the fishery region and 38.2g in the mountainous region were bellow the FAO recommendation. Accordin to the hematological study it may be interpreted that the anemic symptoms of the mountainous region has some possibility of being related to the inferior status of dietary protein in quality as well as in quantity.