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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 9, Issue 4 - Dec 1977
Volume 9, Issue 3 - Sep 1977
Volume 9, Issue 2 - Jun 1977
Volume 9, Issue 1 - Mar 1977
Selecting the target year
Studies on the Utilization of Korean Citrus Peel Waste -I. Drying of Citrus Peel by Hot Air-
Chang, Ho-Nam ; Hur, Jong-Wha ;
Korean Journal of Food Science and Technology, volume 9, issue 4, 1977, Pages 245~250
Experiment were conducted to find out the effective drying method of citrus peel produced in Korea by varying the temperature of hot air, surface area of peels, peels from several citrus varieties and physicochemical treatment of the peel. 1. About
were required to reduce the moisture level of the peel from 70%(wet basis) to 20% at room temperature without forced convection. 2. Drying was speeded up until the temperature of hot air reached
. Beyond that no significant increase in drying rate was observed. About 50 minutes were needed to reduce the moisture level (dry basis) to below 10% at
by forced convection 3. When the peel surface area was increased twice by cutting the peel into 256 fractions, the overall drying time (the time required to reduce the moisture level to 10%, dry basis) was shortened to 15 minutes from 50 mintes of the original peel. 4. No significant difference in drying rate was observed among the peels from several citrus varieties except Shaddock jabon and Citrus ponki tanaka, which dried more slowly than others. 5. Treatment of
and the pressing of the peel before drying were effective in drying only when the initial moisture content was substantially higher.
Studies on the Utilization of Korean Citrus Peel Waste -II. Contents of Pectin, Hesperidin and Naringin-
Chang, Ho-Nam ; Nam, Kyung-Eun ; Hur, Jong-Wha ;
Korean Journal of Food Science and Technology, volume 9, issue 4, 1977, Pages 251~254
Pectin, hesperidin and naringin were extracted from hot air-dried peel (
, 1 hr and air velocity 160 fpm) of citrus produced in Korea in order to see the amount of each component contained in the peel. Pectin was extracted by three different methods and the quality and contents of the pectins were determined respectively. 1. The pectin yield by the total pectic substance method was the highest (26.0% for unshiu (U) and 28.5% for natsudaidai (N) expectedly and the soluble pectic substance method the least (13.5%(U) and 15.6% (N)) The yield by method III (extraction by water at pH 1.5 followed by isopropanol precipitation) was intermediate (18.1% (U) and 20.8%(N)). Anhydrouronic acid (AUA) content was the highest (92.0% (U) and 90.3%(N)) in those by method III. The AUA contents of the other pectins were 80.0% for soluble pectin (for both U and N), 71.6% for the commercial pectin (Sunkist Groups Inc., U.S.A.), 58.0%(N) and 63.4%(U) for total pectic substance. 2. The methoxyl content of total pectic substance was the lowest (4.81%(U) and 4.88%(N)). However, there was no significant difference in methoxyl content among the rest which were found to have low levels(5.27-7.20%). 3. The pectin by method III gave the highest jelly strength. The commercial pectin, soluble pectice substance and total pectic substance were next in order. 4. The hesperidin content of unshiu was 5.07% (dry basis) and the naringin content of natsudaidai 3.03% (dry basis).
The Taste Compounds of Fermented Squid, Loligo kobiensis
Lee, Eung-Ho ; Sung, Nak-Ju ;
Korean Journal of Food Science and Technology, volume 9, issue 4, 1977, Pages 255~263
Fermented squid, Loligo kobiensis, is widely used and occupies an important position in foods of this country. But no study on its taste compounds has been reported. This study was attempted to establish the basic data for evaluating taste compounds of fermented squid. The changes of such compounds during fermentation as free amino acids, nucleotides and their related compounds, TMAO, TMA and betaine were analysed. The sample was prepared with 20% salt content and fermented at a controlled temperature of
. ADP, AMP and inosine tended to degrade rapidly while hypoxanthine increased more than four times as compared with raw sample at 91 day fermentation. In the free amino acid composition of fresh squid, abundant amino acids were proline, taurine, alanine, arginine, serine, glutamic acid, lysine, glycine, leucine and valine in order. Such amino acids like phenylalanine, methionine, tyrosine, isoleucine, and histidine were poor. In squid extract, proline and taurine were dominant holding 40.2% and 32.0% of total free amino acids respectively. The total free amino acid nitrogen in fresh squid was 33.6% of its extract nitrogen. The changes of free amino acid composition in the extract of squid during fermentation was not observed. In the extract of fermented product, abundant amino acids were proline, leucine, lysine, serine, arginine, alanine, valine, isoleucine, phenylalanine, methionine and glycine in order. Glutamic acid and histidine were poor and taurine and tyrosine were trace in content. The increase of total free amino acids during 63 day fermentation reached approximately wore than 1.8 times as compared with that of raw sample and than decreased slowly. The amount of betaine increased more than 1.2 times as compared with that of raw sample during 91 day fermentation. TMA increased while TMAO decreased during fermentation. The amount of TMAO nitrogen in 91 days fermented squid was 402.4mg% on moisture and salt free base. Betaine and TMAO known as sweet compounds were abundant in fermented squid. It is supposed that these compounds could also play a role as important taste compounds of fermented squid. It is concluded that the major taste compounds of fermented squid were amino acids like proline, leucine, serine, lysine, arginine, alanine and betaine. Other compounds such as valine, isoleucine and TMAO and hypoxanthine could also not be excluded as taste supporters in fermented squid.
The Metabolism of Lipids in Adipose Pads and Superficial Pectoral Muscle of Chicks
Koh, Tae-Song ;
Korean Journal of Food Science and Technology, volume 9, issue 4, 1977, Pages 264~270
In order to investigate the effect of dietary fatty acids on lipids metabolism in adipose pads and superficial pectoral muscle of chicks, the present, experiment was carried out using signle comb White Leghorn male chicks fed a fat-free diet and diets containing margaric, stearic or linoleic acids. Total lipids of tissues were extracted with a chlorofrom-methanol solution. The lipid components were fractionated by thin layer chromatography and the fatty acid distribution of lipid fractions was determined by gas liquid chromatography. The neck adipose pads contained 34-62% total lipids, in which triglycerides, were dominant, being 97-98%. Margaric, stearic and linoleic acids were distributed at a relatively high rate in the adipose tissue when the corresponding acids were fed, and margaric acid feeding lowered palmitoleic acid distribution and linoleic acid feeding elevated stearic acid distribution. The wet superficial pectoral muscle contained 1.3-1.7% total lipids, of which 77-79% was phospholipids and 11-13% was free cholesterol. When margaric acid was fed, margaric and heptadecenoic acids appeared in the muscle lipids. When linoleic acid was fed, this acid was significantly highly distributed in every muscle lipid fractions, whereas, when stearic acid fed no elevation of stearic acid distribution was observed. In the muscle phospholipids, oleic acid was significantly highly distributed in the stearic acid fed chicks, and the linoleic acid feeding signigicantly lowered the distribution value of palmitic and oleic acids, but elevated the distribution value of stearic acid. And the linoleic acid feeding lowered the distribution value of eicosatrienoic acid and elevated the distribution value of arachidonic acid.
Studies on the Aging of Bovine Muscle at Adding the Proteolytic Enzyme -VII. Studies on the Histological Observation of Bovine Muscle Treated with Papain-
Yoon, Jung-Eui ;
Korean Journal of Food Science and Technology, volume 9, issue 4, 1977, Pages 271~276
Treating with step concentration of papain, round mucle of Korean cattle were cut in longitudinal and cross section and stained. Collagenous fibre and elastic fibre of its connective tissue were observed microscopically. The results were as follows: 1) In proportion to the increase of enzyme concentration amorphous bundle of collagenous fibre were loosed gradually and destroyed in the long run and besides the property of this fibre stained became remarkably weak. 2) Elastic fibre was paralleled to muscle fibre and in proportion to the increase of enzyme concentration, it was lost elasticity, loosed, straightened and broken remarkably to pieces. 3) Histological variation of collagenous fibre and elastic fibre treated with enzyme was more remarkable than control.
Studies on Production and Characteristics of Edible Red Color Pigment Produced by Mold(Monascus sp.)
Kim, Chang-Sik ; Rhee, Sook-Hee ; Kim, Il ;
Korean Journal of Food Science and Technology, volume 9, issue 4, 1977, Pages 277~283
1) Higher yield of red color was observed by the isolated strain (Monascus D-7) than the type cultures in steamed rice medium. 2) In a case of Monascus purbigerus IAM 8004, best yield of color was obtained at Lin's submerged culture medium containing 1% wheat bran, 2% starch and 3% corn meal instead of rice powder as carbon source. However, in a case of isolated strain (M. D-7), good result was shown at 1% rice bran and 2% starch as a source of carbon in Lin's medium. 3) Good yields were obtained from both strains in Nishikawa's medium which was added with 3% defatted soybean flour. 4) There were no significant differences in pigment extractability among solvents. Extracted pigment was stable in wide range of pH and heat, whereas relatively unstable in sunlight. 5) Toxicological study of extracted pigment determined
at 0.2539g/20g, when injected in mouse. When injected in to mouse in 25% ethanol solution: considering the toxicity of ethanol, the toxicity of pigment itself is believed to be none.
A Study on the Lipid Components of Amorpha Fruticosa Seed
Lee, Young ; Shin, Hyo-Sun ;
Korean Journal of Food Science and Technology, volume 9, issue 4, 1977, Pages 284~290
The lipid components, fatty acid compositions, physical and chemical characteristics of crude oil in Amorpha fruticosa seed were determined and proximate compositions of it were also analyzed. The results were summarized as follow: 1) The proximate composition showed moistrue to be 10.14%, crude protein to be 21.77%, crude fats to be 12.73%, carbohydrates to be 51.75% and crude ash to be 3.61%. 2) Specific gravity, refractive index, smoke point and titer of the crude oil were
, respectively. 3) Iodine, saponification, acid, ester value and unsaponifiable content of the crude oil were 144, 182, 2.9, 179 and 5.17%, respectively. 4) Lipid components were separated by TLC and quantitatively determined by TLC scanner to give 75% triglycerides, 14% esterified sterols, 3.08% phospholipids, 4.4% free sterols and 3.77% free fatty acids. 5) Fatty acid compositions were quantitatively determined by GLC to give 76.21% linoleic acid, 9.92% palmitic acid, and 5.07% stearic acid as the main components, oleic, linolenic, palmitoleic and arachidic acid were presented in small quantities.
Studies on the Activated Sludge of Food Industries for Animal Feed -Part 1. Chemical composition of Brewery's Activated Sludge-
Ki, Woo-Kyung ; Park, Taek-Kyu ;
Korean Journal of Food Science and Technology, volume 9, issue 4, 1977, Pages 291~294
Some chemical analysis of brewery's activated sludge were carried out in order to utilize it for animal feed. And results obtained were as follows. 1. Brewery's sludge, sun-dried for 3 days, contained 15.4% of water, 40.47 of crude protein, 4.02% of crude fiber, 13.3% crude ash and 19.4% nitrogen-free extract. 2. Total amino acid content of the brewery's sludge was 38% of its dry basis. The amounts, of all essential amino acids contained except tryptophan was enough for chicken growing and, especially, among the essential amino acids, the contents of leucine, isoleucine, phenylalanine, tyrosine, glycine and serine were two or three times as much as its need. 3. Other minerals contents except Magnesium and Cupper, were considerably low for animal feed.
Studies on the Myofibrillar Proteins -Part III. Post-mortem Changes in Troponin-Tropomyosin Complexes-
Yang, Ryung ; Lee, Yong-Kyu ;
Korean Journal of Food Science and Technology, volume 9, issue 4, 1977, Pages 295~305
The procedures for the Preparation of regulatory proteins of myofibrill were developed and postmortem changes in the regulatory proteins of myofibrill were investigated. Both the physiological property and molecular shape of
from pre-rigor muscle did not differ from those of
from post-rigor muscle. On the other hand, although tropomyosin of myofibril changed negligibly during the post-mortem storage of muscle, troponin of myofibril changed remarkably.
Studies on a Mixed Yeast Culture -Part 1. Interactions in a Mixed Yeast Culture-
Pyun, Yu-Ryang ; Kwon, Tai-Wan ; Yu, Ju-Hyun ;
Korean Journal of Food Science and Technology, volume 9, issue 4, 1977, Pages 306~312
A mixed culture of Candida tropicalis and Trichosporon cutaneum was carried out using a n-paraffin medium. The growth of C. tropicalis was markedly enhanced by the mixed culture with T. cutaneum which did not grow on n-paraffin. C. tropicalis extracellularly excreted free fatty acids as metabolic products of n-paraffin in the culture medium. T. cutaneum appeared to assimilate these free fatty acids which were growth inhibitors for C. tropicalis, threreby enhancing the growth of C. tropicalis.
Studies on the Extraction of Korean Ginseng Component -Part 1. Differences of Saponins in Korean Ginseng by Cultivation Area and Processing-
Yu, Ju-Hyun ; Kim, Hai-Jung ; Pyun, Yu-Ryang ; Nam, Sung-Hi ;
Korean Journal of Food Science and Technology, volume 9, issue 4, 1977, Pages 313~316
The patterns of saponins of lateral gingengs cultivated different areas and various ginseng products were investigated by quantitative thin-layer chromatography. In the case of ginseng cultivated in the Kum San and Gang Hwa area, some parts of the panaxatriol series of the saponins (peak 6 and 7.8.9) were higher in concentration than in ginseng grown in other areas while the other ingredients were almost the same. In the process of heat treatment the quantity of peak 2 was generally decreased. However, in the case of red and white ginseng, one part of the panaxatriol saponins, peak 6 was increased. This tendency was also found in honeyed ginseng and ginseng tea which were not exposed to sunlight, but the increase was much less. The change in the red and white ginseng which were exposed to sunlight was very substantial. Therefore we can assume that the increase of peak 6 comes about due to the combination of heat treatment and exposure to sunlight, especially due to exposure to sunlight.