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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
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
Changes in Riboflavin and Ascorbic Acid Content during Ripening of Kimchi
Rhie, Seung-Gyo ; Kim, Hwa-Za ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 2, 1984, Pages 131~135
For the convenience of transportation and improvement of the utility of raw chinese cabbage during harvest season, the condition of pretreatment for the raw chinese cabbage with pickle has been examined by preserving for one to ten days. The changes in the content of riboflavin and ascorbic acid in kimchi (pickled-seasoned chinese cabbage), which was manufactured by using the pickled cabbage as a main raw material, along with ginger, garlic, red pepper powder, rad-dish and fermented shrimp as seasonings, during ripening were investigated with specially referred to palatability. The yield of the pickled cabbage compared to the raw cabbage after treating with pickle was 62 to 65% in volume and 15 to 42% in weight. After 10 days of pickling of the chinese cabbage, one-third of total ascorbic acid was diminished but no change in riboflavin content was observed. During ripening of kimchi, riboflavin content in kimchi processed with the pickled cabbage has not been changed compared to the content in convention- ally made kimchi, however, slight decrease in ascorbic acid content in the kimchi processed with the pickled cabbage was as certained. The result of organoleptic test showed that the kimchi processed with the pickled cabbage became inferior to the conventionally made kimchi with the days of ripening.
Effect of Earthworm Flour Supplemented Diet on Growth and Blood Components of Rats
Paik, Jung-Hee ; Koh, Jin-Bog ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 2, 1984, Pages 136~142
A study was carried out to determine the nutritive effect of earthworm on rats. Male albino rats weighing 72.3
1.7 g and the female rats weighing 71.4
1.4 g were divided into 3 groups for each sez, respectively. The diet groups were control diet(group I), a diet of 2% earthworm flour supplemented to the control diet at every 3 days interval(group II) and a chief of 2% earth-worm flour added to the control diet everyday(group III). Comparing with control group, female rats in group III showed higher tendency of food consumption. Body weight gain of male rats in group III was more than that of control group. Food and protein effeciency ratios were not influenced by 2% earthworm flour added diet in both male and female rats. While the weights of heart and lung of male rats in group H were higher than those of control group, there was little difference in the weights of liver, kidney and spleen between control group and experimental groups. Hematocrit values of female rats in experimental groups were higher than those of control group, however there was little difference in male rats between control group and experimental groups. There was little : difference in the content of hemoglobin in blood, total protein, albumin, A/G ratio, total cholesterol and glucose in serum between control group and experimental groups.
Studies on Improving the Quality of Sardine Sausage -2. Processing Conditions of Frozen Sardine Meat Paste and Quality Stability during Frozen Storage-
Cho, Soon-Yeong ; Lee, Eung-Ho ; Ha, Jae-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 2, 1984, Pages 143~148
Frozen sardine meat paste for fish sausage was prepared to obtain the basic data on improving the quality of sardine sausage, and its gel formation ability was compared with meat paste from raw sardine. In addition, its quality stability was studied during frozen storage. For the preparation of frozen sardine meat paste, the addition of 4% of sorbitol and 0.3f of polyphosphate to the fish meat appeared effective to keep the processing suitability and storage stability. Also, the gel formation ability of the frozen sardine meat paste was not inferior to that of raw sardine paste.
Nutritional Evaluation for Head, Feet and Tails Tissue of Pig
Ryu, Beoung-Ho ; Kim, Hee-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 2, 1984, Pages 149~155
Raw and cooked pig's head, feet and tails were evaluated for yield, proximate composition, caloric value, and the contents of amino acids, minerals and vitamins. The yields of the raw pig's head, feet and tails were 67.4%, 46.1% and 67.6%, respectively. Corresponding values for the cooked were 54.1%, 34.3% and 47.6% respectively. No significant differences were observed for proximate composition between these samples and any other source3 of the meats. The high energy values, 253.8-310.5 Cal/100 g, of the samples were largely due to the fat content. Among the essential amino acids, these products showed a higher lysine, leucine and threonine content, and lower methionine and tryptophan content. The total amounts of non-essential amino acids were more than half of those of all amino acids. Neither the raw nor the cooked pig's head, feet and tails contained vitamin A. On these data, pig's head, feet and tails tissue have a relatively low in vitamin B content as compared to conventional pork cuts.
Effect of Casein Soy Protein and Corn Gluten as Protein Sources in Diets on the Cellular Development of Rats during the Prenatal and Lactating Periods
Kang, In-Ok ; Kim, Sun-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 2, 1984, Pages 156~162
The objective of this study was to investigate the influence of three types of protein source in a basal diet during the prenatal and lactating periods on the cellular growth and development of organs in rate. Twenty four pregnant Sprague-Dawley rats weighing 187.7
18.5 g were fed ad libitum diets containing casein, soy protein, or corn gluten. The weight of organ and the contents of DAN, RNA, and protein of organs in pups were determined at 0, 3, 7, 14, and 21 days after the birth. Dietary intake of rats during trimester of pregnancy and lactation were significantly higher in the rats fed case in containing diet than those of rats fed the corn gluten diet. Body weight of the progeny fed casein diet at birth and after 7 days were significantly higher than those of rats fed the corn gluten diet. The weight of brain, liver, and kidney of pups which fed corn gluten diet were significantly lower than those fed the casein diet. DNA contents in the brain of pups fed the casein and the soy protein were slightly higher than those fed the corn gluten diet. RNA and protein contents of the brain, and DNA, RNA and protein contents of the liver of the corn gluten treated group were significantly lower than those of the others.
Studies on the Food from Fresh Water Fish -3. Composition in Amino Acids and Nucleotides of the Dorsal Muscle of Some Fresh Water Fishes, Sweet Fish, Cornet Fish, Mandarin Fish and Read Fish-
Sung, Nak-Ju ; Lee, Eung-Ho ; Ha, Bong-Seuk ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 2, 1984, Pages 163~168
The composition of amino acids and the related compounds of nucleotides in the dorsal muscle of sweet fish Hemibarbus labeo, Mandarin fish Siniperca scherzeri and read fish Gobius similis was analyzed by amino acid autoanalyzer and high performance liquid chromatography. The result showed that IMP was dominant in the nucleotides of all the dorsal muscle of the fishes and a less amount of UMP, hypoxanthine and AMP was detected. In the free amino acid composition, the important amino acids were taurine and histidine in sweet fish, taurine, glycine and histidine in cornet fish, taurine, histidine and alanine in mandarin fish, taurine, proline and threonine in read fish, respectively, and in all the dorsal muscle of fishes, taurine was the dominant amino acid. In the amino acid compositions of the muscle protein, glutamic acid, glycine, aspartic acid and lysine were reached to 44.0% of total amino acids in sweet fish, glutamic acid, aspartic acid, lysine and glycine were 43.5% in cornet fish, glutamic acid, aspartic acid, lysine and leucine were 43.3%, 43.5% of total amino acids in mandarin fish and read fish, respectively. Glutamic acid was the dominant amino acid in all the fresh fishes.
Nutritional and Biochemical Studies on the Pollen toads -1. Studies on Lipid Compositions of Sunflower Pollen toad and Effects of Its Pollen toad on Liver Cholesterol Metabolism in Mouse-
Chung, Yung-Gun ; Yoon, Soo-Hong ; Kwon, Jung-Sook ; Bae, Man-Jong ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 2, 1984, Pages 169~174
For the purpose of investigating whether the administration of sunflower pollen load has any influence upon liver cholesterol metabolism in mouse, lipids were isolated from sunflower pollen load, identified and quantitated by thin-layer and gas liquid chromatographies. We also studied changes in liver cholesterol level in mouse according to the amount and the period of pollen load administration. Lipids of sunflower pollen load were constituted 84.10f of neutral lipid, 10.50% of glycolipid and 5.40% of phospholipid. The main fatty acid contents of neutral lipid, glycolipid and phospholipid were ranged 28.48 to 33.70% of linoleic acid, 12.90 to 47.50% of palmitic acid ana 11.20 to 12.20% of oleic acid, however, phospholipid contained more palmitic acid than the other lipids. The body weight of the Pollen fed mouse significantly increased during experimental Period in comparison with control group. From the fact tat the ratio of liver weight to body weight of pollen fed mouse was smaller than that of control group, it was proved that liver lipid metabolism of pollen fed mouse was more active than that of control group. During early experimental period, liver cholesterol level had been increased according to pollen load administration(P.O), and then the level decreased rapidly to the similar level to that of control group at the end of the period.
A Study on the Lipid Components in Oyster Mushroom
Kwon, Yong-Ju ; Uhm, Tai-Boong ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 2, 1984, Pages 175~180
Lipids in oyster mushroom (Pleurotus florida) were extracted by the mixture of chloroform-methanol (2: 1, v/v) and fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography. Components and fatty acid composition of each fraction were deter- mined by thin-layer and gas-liquid chromatographies. Fresh oyster mushroom contained 0.5% total lipid in which the contents if neutral lipids, glycolipids and phospholipids were 33.8%, 19.7% and 45. 6%, respectively, Triglycerides(38.2%), free fatty acids (20%) and free sterol (10%) were the major components among the neutral lipids. Diglycerides, monoglycerides, sterol esters and three unidentified neutral lipids were the minor components. Major components of glycolipids were steryl glycosides(35.9%) and esterified steryl glycosides (23.7%). Digalactosyl diglycerides, mono-galactosyl diglycerides and two unknown components were also present. Of the phospholipids, phosphatidyl cholines and serines (48.2%), and phosphatidyl ethanolamines(44.4%) were the major components. On the other hand, the major fatty acids of neutral lipids we.e linoleic, palmitoleic, oleic and palmitic acid. Linoleic and palmitic acid were the predominant fatty acids of both glycolipids and phospholipids.
Kinetics of Quality Changes in Rice Stored under the Temperature Fluctuation -1. Loss of Available Lysine in Polished Rice-
Kim, Mu-Nam ; Kang, Moon-Sun ; Chun, Soon-Sil ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 2, 1984, Pages 181~187
Lysine is known as a limiting amino acid in rice. In addition, it is considered to be important in that it is easily non-activated by the browning reaction during processing or storage. The present study was designed to utilize a kinetic approach to analyse the effect of temperature and water activity on available lysine loss in rice. Simplified kinetic models were used to obtain the various kinetic parameters for available lysine loss in rice subjected to accelerated shelf-life tests (ASLT). These kinetic parameters were then used to predict protein quality loss under the non-steady state storage. The predicted losses were compared to the actual losses. As expected, available lysine loss was increased with increased temperature and water activity. The activation energies and
values for available lysine loss ranged from 4.03 to 5.10 Kcal/ mole and 1.22 to 1.27, respectively, The shelf-lives at
, the time to reach 25% loss of the available lysine, which was derived from the accelerated shelf-life tests showed 67 to 107 days according to
's. The amount of loss for the fluctuating condition was greater than that occurring at the mean temperature of
. Actually, the differences in effective temperature for the fluctuating storage were between about 4 and
. In predicting the extent of loss using constant state data, the predicted shelf-lives were 2 to 7 days shorter than the actual storage values.
Effect of Gamma Irradiation on the Sterilization of Red Pepper Powder
Kwon, Joong-Ho ; Byun, Myung-Woo ; Cho, Han-Ok ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 2, 1984, Pages 188~192
In order to investigate the hygienic status of commercial red pepper powder, one sample was directly prepared from raw red pepper which was purchased at market and the other one was a commercial red pepper powder. They were used for the investigation upon the status of microbial contamination, effect of irradiation for sterilization and physicochemical changes during 3 months of storage. Total bacterial counts of commercial red pepper powders were 3.83 to
per gram and coliform group was shown to be positive in some products. Total bacteria and coliform group were sterilized by the irradiation of 9 kGy and 3 kGy, respectively and no microorganisms were grown up until 3 months of storage at room temperature. The
values of total viable bacteria in red pepper powders were 1.52 to 1.58 kGy. Chemical components such as moisture, total and reducing sugars were slightly decreased during the storage period. The contents of capsanthin and capsaicin were partly affected by the high dose irradiation but the difference between unirradiated and irradiated groups was diminished with the elapse of storage period.
Enzymological Properties of the Alkaline AL-Protease from Arthrobacter luteus and Detection of Its Active Amino Acid Residue
Oh, Hong-Rock ; Aizono, Yasuo ; Funatsu, Masaru ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 2, 1984, Pages 193~204
The enzymatic properties of the alkaline AL-protease, which had been prepared from the crude zymolyase of Arthrobzoter luteus, was investigated together with its active amino acid residue. Complete inactivaton of the proteolytic activity of AL-protease by either DFP or PMSF was simultaneously accompanied by the loss of its lytic effect on the lysis of yeast cell wall. In the reaction, AL-protease showed the pattern of inactivation to decrease very slowly, as compared to that of chymotrypsin, and that enzyme and DFP were found to react with a molar ratio of 1 : 1. The preparation of AL-protease exhibited no hydrolytic activity in any substrates of polysaccharases, playing a significant role in the lysis of yeast cell wall. The optimum pH and temperature of AL-protease was pH 10.5 and
, respectively. It also showed stability in the pH range from 5 to 11 and at the temperature below
. Through the identification of the amino acid residue in the active site of the
-diisopropylph-osphorylated(DIP) AL-protease modified specifically with
-labeled DFP, AL-protease was found to be a DFP-sensitive which has a mole of active serine residue involved in its proteolytic activity per mole of the enzyme.
Effect of Vacuum Levels on the Palatability Characteristics of Rice Packed in Retort Pouch
Choi, Kwang-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 2, 1984, Pages 205~208
In order to investigate the effect of vacuum levels in retort pouch on the eating-quality characteristics of the thermal processed packed rice, sensory evaluations were performed with retort pouched rice(Milyang-23) packed at the vacuum of 30 and 75 cm Hg in comparison with kettle cooked rice as a control. The mean hedonic scores of eating-quality characteristics were statistic-ally analyzed by using F-test, Duncan's multiple range test and simple correlations. F-values on appearance, stickiness, taste and general acceptability of rice samples were significant at 1 % level and that on flavor and hardness significant at 5% level respectively. The mean hedonic scores of appearance, flavor, taste and the general acceptability between retort pouched rice packed at the vacuum of 30 and 75 cm Hg were significantly different at the 55 level of probability according to Duncan's multiple range test. Those of stickiness among treatments were significantly different one another. Correlations between general acceptability and the other eating-quality characteristics of cooked-and packed-rice were significant with the exclusion of stickiness.
Studies on Stability for the Quality of Ginseng Products -2. Comparative Study on Keeping Quality of Red Ginseng Extract Powders(RGEPs) and Commercial Dehydrated Tea Products-
Choi, Jin-Ho ; Byun, Dae-Seok ; Ro, Jae-Il ; Park, Kil-Dong ; Sung, Hyun-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 2, 1984, Pages 209~214
To compare the keeping quality of freeze and spray dried red ginseng extract powders(RGEPs) and commercial dehydrated tea products, particle sizes and initial moisture contents of these products were measured, and the relationships between crude fat contents and moisture contents and/or densities were studied. Particle sires of RGEPs and commercial dehydrated tea products were below 100 mesh, and particle sizes of freeze dried products were higher than those of spray dried products. Initial moisture contents of freeze and spray dried RGEPz were 3.587 and 4.56f, and those of frecze and spray dried coffees were 2.17% and 3.52%, respectively. Crude fat contents of tang and ssanghwa tea were 4.12% and 0.62%, and densities of tang and ssanghwa tea were 0.89 g/ml and 0.59 g/ml, respectively. Absorption rates o( tang and ssanghwa tea were the lowest among these products, it was considered because of crude fat contents of tang and ssanghwa tea were higher than these of the other products, and densities of tang and ssanghwa tea were higher than these of the other products. Notwithstanding absorption rates of RGEPs were lower than those of coffees, to maintain lower keeping quality of RGEPs than that of coffees, it was considered that HGEPs are not only lower to coffees in crude fat contents but also in densities. A sinificant relationships were found between keeping Quality and crude fat content and/or density.
Studies on Stability for the Quality of Ginseng Products -3. Determination of Sorption Properties and Optimum Moisture Contents in Extract, Extract Powder and Extract Tea of Red Ginseng-
Choi, Jin-Ho ; Byun, Dae-Seok ; Park, Kil-Dang ; Kim, Mu-Nam ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 2, 1984, Pages 215~221
To investigate stability for the quality of selected ginseng products, their sorption properties were clarified in red ginseng extract(RGEP), and red ginseng extract powder(RGEP), and red ginseng extract tea(RGET). Simultaneously, the BET monolayer value of each product was determined in order to inquire out the possibility of establishment as a criterion for the optimum moisture content of the ginseng products. Based on the BET monolayer moisture level of spray dried RGEP which ranged from 4.08 to 4.65%, it would be desirable to establish the optimum moisture content of the products at 4.4
0.3%. This is 1.3 to 1.9% lower than the criter on, "less than 6.0%". The optimum moisture level for RGET of which monolayer value ranged 0.93 to 1.37% would be 1.2
0.17%. In this case, the maximum permissible limit of moisture content could presumably be raised up to 1.37% in place of current criterion, "less than l.2%". From the results of a study on the growth of molds, the optimum moisture content for RGE assumed to be extended up to 40.0
1.07 despite 36.0
1.0% of the present criterion. On the other hand, a storage study under the maltreated condition,
75%RH, was also carried out in order to make it clear whether the BET monolayer values were able to be used as indices for optimum moisture level of the products. In all samples tested adsorption occurred at even higher levels of moisture than the monolayer values. However, since there are many other possible factors affecting the quality of products the optimum moisture content is preferable to be reduced to the monolayer value. As a result, it was proved that the optimum level of moisture for both RGEP and RGET could be established by the monolayer values.
Circadian Rhythm and Metabolism in Mammals in the Aspects of Nutrition
Park, Young-Sook ; Mo, Su-Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 2, 1984, Pages 222~228
Since organisms have their rhythms by synchronizing the changes of periodic external circumstances and maintaining the integration of internal ones, circadian rhythm which affects to ingestion, digestion and metabolism of nutrients in the body, is important and interesting to discuss in the field of nutritional science. Also it is a serious public health problem tat various night-shift jobs are increasing now a days. Therefore authors wish to understand the properties of circadian rhythm and the rhythms of metabolic activities.