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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Science and Nutrition
Journal Basic Information
Journal DOI :
The Korean Society of Food Science and Nutrition
Editor in Chief :
Volume & Issues
Volume 13, Issue 4 - Nov 1984
Volume 13, Issue 3 - Sep 1984
Volume 13, Issue 2 - Jun 1984
Volume 13, Issue 1 - Mar 1984
Selecting the target year
Physical Measurement of Color Changes in Foods
Cho, Sung-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 1, 1984, Pages 1~8
The tools and techniques for measuring the spectral distribution of light emitted by, transmitted by, or reflected from food surfaces are described for determining the extent to which original natural color is preserved in processing and subsequent storage of foods. Color differences may be evaluated indirectly in terms of some physical characteristic of the sample or extracted fraction thereof that is largely responsible for the color characteristics. For evaluation more directly in terms of what the observer actually seen, color differences are measured by reflectance spectrophotometry and photoelectric colorimetry and expressed as differences in psychophysical indexes such as luminous reflectance and chromaticity. The standard system, against which other systems could be compared, is the one recommended by the International Committee on illumination and which is based on the 'standard observer', which is a simulated standard eye, consisting of three primary color filters Z, with X being essentially amber in color, Y, green and Z, blue. Any spectrophotometric curve of reflectance obtained from the surface of an object can be integrated in terms of X, Y and Z. Psychophysical notation may be converted by standard methods to the colorimetrically more descriptive terms of Munsell hue, value and chroma.
Nutritive Quality Evaluation of GDL Soybean Curds
Kim, Sang-Ae ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 1, 1984, Pages 9~14
This research aims to increase the extent of utilization of soybean curds coagulated with
(GDL) as a protein soarce by analyzing nutritive guality and preference to them. The curds were made from two kinds of soybean, domestic and imported. The results were as follows; 1. The yield of the domestic soybean curd was higher than that of the imported. 2. The total nitrogen and amino acid content of the GDL soybean curd were higher in the do- mestic while lipid and ash were higher in the imported one. 3. Rheological properties such as hardness, toughness, springiness and chewiness were higher in the domestic soybean curds than those of tile imported. 4. The 'L' values of the GDL soybean curds were higher in the domestic. However, there were no significant differences in the 'a' and 'b' values between the domestic and the imported soybeans. 5. According to the organoleptic the GDL soybean curds were not so favorable to our preferences .
Studies on the Adaptability of Home Made Retort Pouch for Food Packaging
Park, Moo-Hyun ; Chung, Dong-Hyou ; Kim, June-Pyung ; Shin, Dong-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 1, 1984, Pages 15~21
In order to ascertain the practical possibility of home made retort pouches for production of retort pouch foods in factory, two kinds of retortable pouches, i. e. 3 ply film (polyester film/Al. foil/casting polypropylene) and 4 ply film(polyester film/Al. foil/nylon/casting poll·propylene) were developed in Korea, and then, their physical properties, such as physical strength, heat resistance during thermal processing and preservability of foods and sanitary safety, were tested and compared with the foreign made pouches. The results obtained were summarized as follows. a. The physical strength of home made retort pouches in processing model foods(soybean oil 5 %, acetic acid 2%, starch 5 % and water to 100 %) was equal to that of foreign made pouches at accelerated examination condition(
, 98 % RH). But the lamination strength of home made products was a little bit superior to that of foreign made products. b. Home made retort pouches(SAMA-4 ply and SAMA-3 ply pouch) packed with rice or curry was possible to bear the thermal processing at
and shelf-life was one year or more at ambient temperature(
). c. Sanitary safety test showed that these home made retort pouches were acceptable comparing to the regulation recommended by the Ministry of Health and Social Affairs.
Effect of Mercuric Chloride on the Contents of Mineral Nutrients in the Liver and Kidney of Rats
Cho, Soo-Yeul ; Park, Sun-Woo ; Lee, Sang-Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 1, 1984, Pages 22~26
The effect of changes in body weight, some blood components and some inorganic ions in liver and kidney, were studied on male rats receiving ad libitum on 5, 40, and 200 ppm of mercuric chloride solution during so days. The results obtained were summarized as follows ; 1. The total body weights were decreased in proportion to increment of mercury concentration. The internal organs weights i. e. , liver, kidney, spleen, and heart, were generally increased. Especially, the weight increment of kidney was the highest by intaking of mercuric chloride solution. 2. There were no significant changes in hematocrit values, activities of GOT and GPT in blood of rats receiving mercuric chloride. On the other hand, the plasma levels of cholesterol were significantly increased. The receiving of 200 ppm mercuric chloride solution to rats was resulted in the remarkable reduction of total protein levels and A/G ratio in plasma. 3. The markable rise occured in the accumulation of Hg, in both liver and kidney in proportion to supplying in rats while there was a tendency decreasing of Cu, Zn contents in liver, whereas there was a tendency increasing of Cu, Zn in kidney of rats.
Effect of Calcium and Vitamin D on the Cadmium Intoxication of Rats
Cho, Soo-Yeul ; Huh, Seong-Yil ; Lee, Sook-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 1, 1984, Pages 27~32
Recently, it has been reported that acute and chronic intoxication of Cd was concerned with environmental hygienic studies. In this study the effect of Ca and V-D was given directly into the diet with water containing the 20 ppm of Cd during so days. The results obtained were summarized as follows; 1. Administration of Ca and V-D inhibited the reduction of body weight induced by Cd. The internal organ weights of rats receiving Cd solution without Ca and V-D were generally increased except lung. 2. The values of hematocrit were higher in rats receiving Cd solution supplemented Ca and V-D than those doing Cd solution without Ca and V-D, and the levels of cholesterol were in- creased in experimental rats compared with control group. Total protein concentration in serum of the both group intaking the Ca and Y-D, and without Ca and V-D was not significant. 3. The concentration of Cd and Mg in liver was increased in rats feeding only Cd solution than those doing Ca and V-D group, whereas the concentration of Cu, Zn and Ca was decreased. The concentration of Cd, Cu and Ca in kidney was decreased in only Cd solution group, whereas by supplementing Ca and vitamin D was increased the concentration of Cd, Cu and Zn.
Distribution of Trypsin Indigestible Substrate(TI) in Seafoods and Its Changes during Processing - 1. Distribution and Post-mortem Changes of TI in Fish Muscle -
Lee, Kang-Ho ; Kim, Wha-Sim ; Ryu, Hong-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 1, 1984, Pages 33~41
To obtain the fundamental data on the nutritional value of protein for fresh meat, it was per- formed the distribution of Tl(trypsin indigestible substrates) and the apparent in vitro protein digestibility in 8 species of dark-fleshed fishes and8 species of white-fleshed fishes which were consumed in Korea popularly. It was also investigate the changes in VBN and TBA value during frozen storage at
on the purpose of assaying the antinutritional factors that affect on apparent in vitro protein digestibility or Tl forming. Tl content in dark-fleshed fishes were varied with their species, ranged from 0.02 to 0.17 mg/g. using the method by Hamerstrand, while that in white-fleshed fishes was almost same, ranged from 0.10 to 0.26 mg/g. For all the fresh fish samples, however, the apparent in vitro protein digestibility were showed the value from 83 to 83%. In comparison with the parts of pacific mackerel, viscera had the most abundant Tl content as much as 0.3m g/g, while a trace was noted for skin and dark muscle had more Tl content than ordinary muscle based on the method by Hamerstrand. The apparent in vitro protein digestibility for all samples was dropped but the changes of VBN and TBA were retested the similar tendency with the increasing Tl content during frozen storage at
. Therefore, it could be concluded that Tl contbnt and apparent in vitro protein digestibility were affected by its freshness and fat oxidation and that, especially, fat was assumed to play an important role on apparent in vitro protein digestibility.
A Study on the Ingredients Preparation Method of Lotus Root Jung Kwa
Cho, Shin-Ho ; Kang, Ryu-Kyung ; Lee, Hyo-Gee ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 1, 1984, Pages 42~50
The Jung Kwa is of the traditional Han Kwa which boiled in sugar or honey. This study summerized the history of the Jung Kwa by the cook book which introduced 1600 years from now. The purpose of this study was to find out the most scientific and effective preparation process of 'Jung Kwa' of lotus root by the preference sensory test and the mechanical method of penetrometer. In this paper the effect of changes in boiling method mixture ratio of water, sugar, and honey, boiling time, upon the appearance, taste, texture and color of 'Jung Kwa' has been studied. The results are as follows : (1) The Jung Kwas which introduced in the cook books are 34 different kinds and the most well-known one among them is lotus root Jung Kwa. (2) In the beginning Jung Kwa boiled in honey but, Jung Kwa which boiled in sugar was introduced at first in 'Eum Sick Bup' Published in 1843. (3) The lotus root cut in a thickness of 7 mm, water 150 ml lotus root 100 g and vinegar 4 ml are mixed and boiled for 12 minutes. To prevent from browning reaction vinegar is added, In this case, the hardness is 5.86 min.(5) The most proper quantity of water in appearance, taste, texture and color is 200 ml. In this case, the hardness is 3.3 mm. (5) The most proper quantity of sugar in appearance, taste, texture and color is 30 g. In this case, the hardness is 3.8 mm.(6) The most proper quantity of honey in appearance, taste, texture and color is 40 g. In this case, the hardness is 4.9 mm.
Kinetics on the Red Pigment Formation in the Browning of DHA with
Shin, Hyun-Sook ; Bae, Song-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 1, 1984, Pages 51~56
A red pigment was formed when heating dehydroascorbic acid in the presence of
acids and thought to be an intermediate amino-reductone in the Strecker degradation. The reaction of pigment formation can be kinetically expressed as two-step consecutive first-order in the presence of excess of
acids. The reaction rate constants were successfully determined by employing various amino acids (L-His., L-Gly., L-Thr., L-Ser. ) at different pH. The results suggested the formation of the red pigment was most favorable at the pH 5.0.
Studies on Stability for the Quality of Ginseng Products - 1. Quality Characteristics of Freeze and Spray Dried Red Ginseng Extract Powders -
Choi, Jin-Ho ; Byun, Dae-Seok ; Park, Kil-Dong ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 1, 1984, Pages 57~63
This study was designed to compare the quality characteristics of freeze and spray dried red ginseng extract powders(RGEPs) by drying methods, which have been required to maintain the stability for the quality. Chemical compositions, major ginsenoside contents and color intensities of these Products were compared by drying conditions. The moisture absorption rates and optical densities also were compared during storage under maltreatment conditions of a various relative humidities (75, 86and 92 RH) and two different temperatures (37 and
). It was found that decreases of total major ginsenosides contents in freeze and spray dried RGEPs were 5.4 % to 6.7 % during storage for 6 months at
, 75 % RH. When these products packaged with inner seal of Al-foil laminate paper (Al-foil; 9
) were stored for 6 months at
, 75 % RH. the moisture absorption rates of freeze and spray dried RGEPs were ranged 42 % to 82 %, 8 % to 16 %, respectively. In storage for 6 months at
, 86 % RH, spray dried RGEP was higher in brown pigment(
) than freeze dried RGEP while freeze dried was higher in pyrazine (278 nm), HMF and furfural (285 nm) than spray dried RGEP. It was found that RGEPs showed a strong anti-oxidative activity by electron donating ability to DPPPH, but there was no significant difference between freeze and spray dried RGEPs.
Changes of Sugars and Their Related Enzymes in Tomato Fruits during the Storage of Subatmospheric Pressure
Kang, Woo-Won ; Choi, Jong-Uck ; Sohn, Tae-Hwa ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 1, 1984, Pages 64~70
In this experiment, the changes in the components of carbohydrate and their enzyme activities were investigated to study the conversion of sugars in tomato under sub-atmospheric pressure storage .The results obtained are as follows: The soluble sugars in tomato fruits were, for the most part, fructose and glucose together with small quantity of sucrose and maltose. The content of fructose increased throughout the storage, while that of glucose increased at an early stage but decreased at the latter part, and that of sucrose decreased drastically with progress of storage. The activity of
and invertase playing important roles in conversion of sugars showed a rapid increase at onset of respiration climacteric, resulting that the content of total soluble sugar showed a tendency to decrease strikingly, whereas those of starch and sucrose to decrease rapidly. Thus, the effect of temperature was more pronounced than that of pressure.
A Study on Nutrition Intake of Middle School Girls in Chonnam Area
Yoo, Hye-Jung ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 1, 1984, Pages 71~85
The purpose of this study was to get a data which can provide a basis for future direction in nutritional education and to build up right eating habit and to find the way how to improve food life and the nutritional supply by evaluating the current nutritional intake of average middle school girls through the survey study of their daily food intakes and physical status. The survey of nutritional intakes and physical status in two girls middle schools, namely Jang'hung girls middle school at Jang'hung Up and Bo'song girls middle school at Bo'song Up, were carried by teachers majoring in Home Economics and nurse-teachers from 5 July to 7 July 1983. From a total of 1080 subjects of two girls middle schools, 887 subjects were surveyed. The results obtained from survey are summarized as follow: 1) Physical Status Average height, weight and chest girth of subjects in both middle schools were much lower than the Korean average standard (p<0.005
p<0.001) and t-score of differences between two middle school girls were not significant. Rohrer index, nutrition rate and physique rate were also lower than Korean averag standard through all the ages in both girls middle schools. Menarche appeared mainly between the age of 13 to 15 (91.55 %), with a mean age of 14 (35. 01 %) and which was experienced by the subjects of 51.52 percentage among total surveyed Iniddlf school girls. 2) Nutritional Intakes The average daily intakes of all nutrient except iron, vitamin A, thiamin, ascorbic acid and niacin was lower than Korean Recommanded Dietary Allowances (RDA) . Especially average intake of calorie and calcium were much lower than Korean RDA(p<0.001) while average intake of thiamine and ascorbic acid were much higher than Korean RDA (p<0.001). T-score of differences of iron, thiamin, riboflavin between two middle school girls were very significant (p<0.001). Generally iron and riboflavin were the highest rate of intakes through three meals and breakfast took charge of considerable amount of all nutrient intake without omitting anything (about 30 % of daily nutrient intake). The nutrients of which ratio of nutrient intake by snack was more than 16.7 % were vitamin A, thiamin, riboflavin, ascorbic acid etc. and snack foods which were intake frequently in both middle school girls commonly were fruits, milk and milk products, bread and biscuits in sequence. 3) Correlations and t-score between physical status, menarche and nutrient intakes. Average intake of calorie at Jang'hung area was positively correlated with height, weight, nutrition rate and physique rate and this correlation was very significant (p<0.005). Average intake of calorie was also correlated with chest girth and Rohrer index (P<0.05). At Bo'song area, averse intake of riboflavin was negatively correlated with all the items of physical status (p<0.05-p<0.005), vitamin A was negatively correlated with chest girth and Rohrer index (p<0.05 respectively) and thiamin was also negatively correlated with chest girth, Rohrer index and nutrition rate (p<0.05 respectively). Especially niacin showed a negative cor-relation with all the items of physical status very significantly (p<0.005).The time of menarche showed a positive correlation with iron in both middle school girls commonly P<0.05 at Jang'hung, p<0.10 at Bo'song).
Studies on the Taste Sensitivity and Eating Habits of Koreans
Chung, Byung-Sun ; Kang, Kun-Og ; Lee, Jung-Kun ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 1, 1984, Pages 86~96
In order to provide basic data for food processors and to improve eating habits and healthy diets, four primary tastes and hot taste threshold of Koreans, physio-chemical properties of foods and food preference were investigated. The results of this study were as follows; 1. The recognition threshold concentration of four primary tastes was 0.016 % of salt, 0.245
0.249 % of sweet, 0.004
0.008 % of sour and 0.008
0.012 % of bitter. Threshold concentration of hot taste was 170,000
600,000 Scoville Heat Unit(S.H.U.) 2. The most acceptable tastes were 0.3 % saltiness in 0.375 % broth(at
), 6 % sweetness in 2 % instant coffee(at
) and 19.3 sugar-acid ratio(16.8 brix/0.8736 % citric acid) in 100 % valencia orange juice(at
). 3. The salt concentrations of soup were 1.127 % in average. S. H. U. (scale of hot taste) of soybean sprout soup and spinach bean paste soup ranged between 12,500 and 47,500 equivalent to oleoresin capsicum content of 1.990
5.911 (mg %). 4. 'Jigae' (Korean style stew) was the most favorable food and it was revealed that the father influences the formation of his children's eating habits.
Studies on the Processing of Krill Sauce
Lee, Eung-Ho ; Cho, Soon-Yeong ; Cha, Yong-Jun ; Park, Hyang-Suk ; Kwon, Chil-Sung ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 1, 1984, Pages 97~106
The Antarctic krill, Euphausia superba, is drawing attention over the world as the largest source of unutilized proteins in the ocean. For the use of krill as a human food, processing conditions of krill sauce by autolysis and/or commercial proteolytic enzyme digestion were examined. The krill was chopped and mixed with equal weight of water, and hydrolyzed by autolysis and/or commercial proteolytic enzyme digestion. The optimal conditions for hydrolysis of krill were
, pH 7.0-7.5, 3 hours by autolysis,
, pH 6.3, 3hours by bromelain (0.5 %) digestion, and
, pH 7.0-7.5, 3 hours by commercial complex enzyme (5 %) digestion, respectively The maximum hydrolyzing rate of protein were 83.2 % by autolysis, 89.7 % by bromelain digestion, 92.7 % by commercial complex enzyme digestion. After krill meat hydrolyzed by autolysis at optimum condition, inactivated at
for 20 minutes and filtered with Buchner funnel. Two kinds of products were prepared with krill hydrolysate and preservatives: one contained 10 % of sodium chloride and 0.06 % of benzoic acid and the other 10 % of sodium chloride and 3 % of ethyl alcohol. These products were filled in the sterilized glass bottle and sealed. The pH, volatile basic nitrogen, amino nitrogen, color value (L, a and b values) and viable counts of bacteria were determined during storage at
. The results showed that the products could be preserved in good condition during one month at
. As a method to reduce the sodium level in krill sauce, it is convinced that sodium chloride could be replaced half in partially by potassium chloride. In the products prepared from krill by autolysis, bromelain or commercial complex enzyme digestion, hypoxanthine and 5'-IMP were abundant among the nucleotides and their related compounds as 15.3-20.4
, dry solid, 2.2-2.5
, dry solid, respectively. The abundant free amino acids were lysine, leucine, proline, alanine and valine. The contents of these amino acids were 67.4 %, 69.4 %, 69.8 % of the total free amino acids of each products. And TMAO, betaine and total creatinine were low in contents. The flavor of krill sauce prepared from krill by autolysis or enzyme digestion was not inferior to that of traditional Kerean soy sauce by sensory evaluation.
A Study on the Status of the Employed and Housewives' Meal Management in Daejeon City
Kim, Mee-Ree ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 1, 1984, Pages 107~116
In order to obtain an information for the improvement of wives' meal management especially in dual-income families, the survey was carried out through questionaires to 159 married women teachers(employed wives: EW) and 157 housewives(HW) in Daejeon city, from the Sep. 20 to 30, 1983. Most of the two groups' wives did not plan menu(74.7 %), and considered taste firstly when meal preparation and food buying. In EW, time was more considered than the other points for meal preparation and cookbook was more used than other sources of cooking methods, while in HW, cost, and, the mass media (p<0.01). Among 6 convenience foods, sausage, ham were used more frequently in EW and instant noo-dles and fried fish cake, in EW. Both the two groups' dietary pattern of three meals was similar, but much more of the EW(56.1 %) purchased foods for between meals rather than prepared at home in comparision with the HW. Almost all the HW prepared three meals themselves but the EW did not so. In the EW, husband and mother-in-law often assisted with meal-related activities, but in the HE, daughters (p<0.01) . HE spent more time on meal-related activities than do EW (Hw: 4.1 hrs/day, Ew·: 3.2 hrs/day) . The preparation time for supper was longest among three meals. As the problems of meal management, both the two groups' wives pointed 'too much time' (43.1 %), 'lack of nutrition knowledge '(42.8 %), but EW' husbands, 'no variety of cooking method'(42.8 %), while HW' husbands, 'lack of nutrition knowledge'(34.3 %).
Aflatoxin: Factors Affecting Aflatoxin Production
Park, Kun-Young ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 1, 1984, Pages 117~126
Aflatoxins are toxic and carcinogenic secondary metabolites which are produced by trains of A. flavus and A. parasiticus during their growth on foods and feedstuffs. Aflatoxins are a group of closely related heterocyclic compounds of which
are the major members. Aflatoxins are synthesized via a polyketide pathway in which the general steps are acetate, an-thraquinones, xanthone and aflatoxins. Aflatoxin formation is favored by high moisture or high
0.99). The limiting
for aflatoxin production on agricultural commodities is 0.83. Optimum temperature for aflatoxin production by the molds is
and the incubation time for the maximum production of the toxin is 7
15 days. The limiting temperatures for aflatoxin production are
. Cycling temperatures may or may not stimulate aflatoxin production depending on the amplitude of cycling, substrate and strains of molds. Aflatoxin pro-ducing molds are aerobic organisms and thus have a requirement for oxygen. A decreasing
concentration and/or increasing concentrations of
depress the mold growth and aflatoxin formation. A. flavus grows competitively or associatively in the presence of other microorganisms and occasionally loses the competition with other microorganisms. Some lactic acid bacteria have been shown to reduce growth and aflatoxin production by A. parasiticus. Carbon source is the most important nutritional factors affecting aflatoxin formation by the molds. Sucrose, fructose and glucose are the most favorable carbon sources. Food substrates of plant derived products which have high carbohydrate content such as agricultural commodities and their products are most vulnerable to contamination by aflatoxins.