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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 Quality of Boiled Neverita didyma as a Function of Autoclaving Conditions
Lee, Keun-Woo ; Ryu, Hong-Soo ; Joo, Hyen-Kyu ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 3, 1984, Pages 231~237
Changes in available lysine and water soluble proteins were checked to obtain the desirable condition of processing for boiled Neverita didyma under the various autoclaving temperatures and times. It was also carried out to assess the affect of heat treatments upon the solubility of coagulable substances in boiled products. In order to evaluate the nutritional quality of processed Neverita didyma under the highest available lysine retention and without bacteria, it was studied the value of pepsin-pancreatin digest residue index in comparison with unprocessed (raw) material. The crude protein content of raw material was higher than that of the other mollusks, while the content of crude fat was showing lower value. It was noticed that the higher contents of coagulable substances and water soluble proteins in processed Neverita didyma were obtained under the conditions, retort temperature at
above, and 40-60 min. sterilization. After the pannel test, the coagulable substances were not found below the level of
gram nitrogen/ml of juice. The remarkable retention of available lysine (FDNB-reactive lysine) was resulted in the conditions of autoclaving at
for 40 minutes in boiled Neverita didyma products, and that processing condition was coincide with the condition of commercial sterilization for boiled top shell. It was revealed that the boiled meat of Neverita didyma showed the higher PPDRI(65.85) than that of raw material (63.16).
Effect of Kojis on the Component of Kochujang
Lee, Taik-So ; Chun, Myoung-Sook ; Oh, Kyung-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 3, 1984, Pages 238~246
The objective of this experiment was to improve the quality of Kochujang and to shorten the aging time of it by using the Kojis of various Aspergillus strains. During the autumn season Kochujangs were mashed with Koji of Aspergillus oryzae, Aspergillus kawachii and Aspergillus shirousamii. Chemical composition of the Kochujang was determined during the aging period. There was no significant difference in quality and component between the Kochujang made with Aspergillus oryzae cultured Koji and Aspergillus kawachii cultured Koji. But the Kochujang with Aspergillus shirousamii cultured Koji was better in flavor, color and amino nitrogen contents than the Kochujang with Aspergillus oryzae cultured Koji, though two Kochuangs were almost the same in general components. The significant difference between the two tested Kochuangs was observed in pH, and the pH of the Kochujong with Aspergillus shirousamii cultured Koji was extremely low during the aging period. Thus it is presumed that Aspergillus shirousamii Koji can be used for the improvement of quality of Kochujang if a suitable method is applied to prevent pH from lowering.
Studies on Stability for the Quality of Ginseng Products -4. Determination of Sorption Properties and Optimum Moisture Contents in Red Ginseng, Red Ginseng Powder and Red Ginseng Powder Tablet-
Choi, Jin-Ho ; Byun, Dae-Seok ; Park, Kil-Dong ; Kim, Mu-Nam ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 3, 1984, Pages 247~250
As a consecutive work on stability for the quality of ginseng products, the sorption properties of red ginseng (RG), red ginseng powder (RGP), and red ginseng powder tablet (RGPT) were studied in order to set the optimum moisture level for them. The levels of moisture at BET monolayer of RGP and RGPT ranged 5.97 to 7.27 % and 4.73 to 5.14 % in wet basis, respectively. Based on these values, the optimum moisture content for both of them would preferably be set at
. From the results of storage study on microorganism growth under the maltreated condition,
, and 75% RH, the optimum level of moisture for RG could be extended up to
, which is much higher than the circulating values of 10.416%.
Studies on Stability for the Quality of Ginseng Products -5. Improvement of Physical Properties on Moisture Sorption of Spray Dried Red Ginseng Extract Powder-
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 3, 1984, Pages 251~258
In order to improve the physical properties on moisture sorption of spray dried red ginseng extract powder (SD-RGEP), the various additives and coating agents were treated, and solubility, sedimentation rate and storage stability of RGEPs treated were investigated. For the moisture-proofing, additive itself was effective in the order casein>dextrin>starch>avicell, but RGEPs treated with additives were effective in the order cord oil+tween-40>starch>casein. But there was no significant difference between RGEP treated less than 1% additive and the moisture-proofing. The coating effect of AEA and CAP on RGEP could not be recognized for the moisture-proofing, whereas that of HPC, corn oil, lecithin and HPC+corn oil was proved to be very effective for the moisture-proofing of RGEP. Also it is required to control the initial moisture content of RGEP. The sedimentation rate of RGEP nontreated was 65.1 seconds, whereas that of RGEPs coated with 1% HPC, 1% corn oil, 1% lecithin and 1% HPC+0.5% corn oil was in the range of 96.2 to 114.3 seconds. The sedimentation rate of RGEPs coated was 1.5 to 1.8 times higher than that of RGEP nontreated, and there was significant difference between solubility and sedimentation rate. Therefore it was no matter for the keeping quality. The sorption rates of RGEPs coated with lecithin
, corn oil(0.8%) and cellulose acetate (0.8%) were ranged 54 to 56%, 51 to 55% and 52 to 54%, respectively, and it is found that the moisture-proofing effect of RGEPs coated was about 2 times higher than that of RGEP nontreated. From the result of storage experiment during 3 months under the maltreated condition of
, 75% RH, the moisture sorption of RGEPs coated with corn oil
, cellulose acetate(DES,
) and lecithin (DES, 1.0%) was not at all observed. Therefore it is considered that the circulating period of RGEPs coated with these coating agents could to give more than 3 years.
Effect of Oil Extraction Methods on Fractionation Pattern and Fatty Acid Composition of the Each Fraction of Sesame Oil
Choi, Sang-Do ; Yang, Min-Suk ; Cho, Moo-Je ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 3, 1984, Pages 259~262
In order to examine the effect of oil extraction methods on the charateristics of sesame oil, the fractionation pattern and fatty acid compositions of the each fraction of the oil were compared in the oil extracted by the three different extraction methods, that is, pressure extraction of roasted seed (RTP), acetone extraction of roasted seed (RTE) and acetone extraction of raw seed (RWE). The amount of triglyceride in RWE oil was slightly higher as 77.2% of the total lipid than that in RTP and RTE oil of 73.4%. The content of oleic and linoleic acid in glycolipld and fatty acid fractions, linoleic acid in triglyceride, and palmitic and stearic acid in phospholipid fractions from RTP and RTE oil were higher than those from RWE oil, but the oleic acid in triglyceride. Palmitic and stearic acid in free fatty acid, and oleic and linoleic acid in phospholipid from RTP and RTE oil were lower than those from RWE oil. The ratio of
fatty acids and unsaturated to saturated fatty acids in glycolipid and phospholipid fractions from RTP and RTE oil were higher than those from RWE oil, but the ratios in triglyceride and free fatty acid fractions from RTP and RTE oil were lower than those from RWE oil.
Triglyceride Composition of Walnut Oil
Chun, Seok-Jo ; Park, Yeung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 3, 1984, Pages 263~267
The present study was conducted to elucidate the triglyceride composition of walnut oil. The triglycerides were separated by thin layer chromatography (TLC) and fractionated on the basis of partition numbers by reverse phase high performance liquid chromatography (HPLC) on a column packed with
using methanol-chloroform mixture as a solvent system. Each of these collected fractions was fractionated again on the basis of acyl carbon number of triglyceride by gas liquid chromatography (GLC). The fatty acid composition of triglycerides for each partition numbered group was also analyzed by GLC. From the results, it was found that walnut oil consists of ten kinds of triglycerides, and the patterns of major ones in walnut oil were as follows: 53.3% of
, 10.1% of
, 5.4% of
, 4.3% of
, 3.9% of
, 2.0% of
, 1.8% of
A Study on the Effect of Microwave Heating on Starch Food -1. The Physico-chemical Property of the Effect of Microwave Heating on Potato Starch and Purified Potato Starch-
Choi, Ock-Ja ; Ko, Moo-Seok ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 3, 1984, Pages 268~274
The purpose of this study was to investigate the physico-chemical effects of a potato starch and a purified potato starch under the condition of the microwave heating. They were exposed to the microwave energy in a 950 W, 2,450 MHz oven for 30 through 120 seconds. As the microwave heating time was increased, the contents of moisture and the crude fat of the samples were remarkably decreased irrespective of the starch composition, but on the other hand the contents of crude ash was slightly decreased and the crude protein was almost unchanged. The rings of crystallinity come to gradually changed in the X-ray diffraction pattern, and then the only 1 ring, of which interplanner spacing is wide, is changed strikingly. As the microwave heating time is increased, the starch granules which observed by a scanning electron microscope were broken partially with a special form, and the granules of purified potato starch were broken faster than those of potato starch. With the same condition that the microwave heating time was increased, while the gelatinization temperature comes to fall, the swelling power and the solubility were increased. Besides these, while the gelatinization temperature of the purified potato starch was lower than that of the potato starch, both the swelling power and the solubility of the purified potato starch is higher than those of the potato starch.
Changes in Nitrogenous Compounds of Soybean during Chungkookjang Koji Fermentation
Sung, Nak-Ju ; Ji, Young-Ae ; Chung, Seung-Yong ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 3, 1984, Pages 275~284
In order to study the flavor quality of Chungkookjang, the changes in nitrogenous compounds, nucleotides and their related compounds, free amino acids, amino acid composition and fatty acids were analysed during Chungkookjang Koji fermentation. Koji was prepared with Bacillus natto isolated from Japanese natto. Insoluble nitrogenous was rapidly decreased, whereas PAA (peptide, amino, ammonia) nitrogen were slightly increased during the fermentation of Chungkookjang Koji. The content of extracted nitrogen and free amino acid nitrogen were rapidly increased until 48 hours fermentation of Chungkookjang Koji and then decreased. The contents of ADP, ATP, AMP and inosine in raw soybean were abundant. The contents of ADP, ATP and AMP were decreased while inosine and hypoxanthine were increased during the fermentation of Chungkookjang Koji. The free amino acids analyzed in this experiment were not changed in composition but changed in amounts during the fermentation of Chungkookjang Koji. The contents of alanine, valine, isoleucine and phenylalanine were continually increased during the fermentation of Chungkookjang Koji. The contents of lysine, histidine, arginine, glutamic acid, glycine, methionine and tyrosine were increased until 48 hours fermentation and then decreased gradually. The increase in the contents of aspartic acid, threonine, serine, proline and cystine were fluctuated. In raw soybean, amino acid composition such as glutamic acid, serine and proline were dominant amino acid and amounts those were 63.8% of the total amino acids. The contents of aspartic acid, proline, glycine, alanine, cystine, leucine and tyrosine were continually decreased during the fermentation of Chungkookjang Koji, arginine and methionine were increased until 48 hours fermentation of Chungkookjang Koji and then decreased gradually. The increase of threonine and serine were fluctuated. Eight kinds of fatty acids were detected from raw soybean, but 10 kinds of fatty acids detected from Chungkookjang Koji. Palmitic, oleic and linoleic acid were identified as the major fatty acid of raw soybean and Chungkookjang Koji, and amounts of those were estimated above 80% of the total fatty acids.
Compositions in Amino Acids and Nucleotides of Fermented Entrails of Yellow Corvina
Chung, Seung-Youg ; Sung, Nak-Ju ; Lee, Young-Kyoung ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 3, 1984, Pages 285~290
Changes of free amino acids, nucleotides and their related compounds during the fermentation of yellow corvina entrails, Pseudosciaena manchurica, were analyzed. In fresh extract, alanine, glutamic acid, serine, lysine and leucine were dominant amino acids, and content of arginine, aspartic acid, cystine and tyrosine were low. The free amino acids analyzed in this experiment were not changed in composition but changed in amounts during the fermentation of yellow corvina entrails. Alanine, glutamic acid, lysine and leucine were abundant in both fresh sample and fermented products. Content of ATP, ADP, AMP and IMP decreased while hypoxanthine increased during the fermentation of yellow corbina entrails. The total free amino acid nitrogen at 30 day fermentation was 71% of its extract nitrogen. It is believed that such amino acids as glutamic acid, alanine, lysine, valine, leucine, nucleotides and their related compounds as hypoxanthine play an important role as taste compounds in fermented yellow corvina entrails.
Possibility of N-Nitrosamine Formation during Fermentation of Kimchi
Kim, Soo-Hyun ; Lee, Eung-Ho ; Kawabata, Toshiharu ; Ishibashi, Tohru ; Endo, Tsugao ; Matsui, Masami ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 3, 1984, Pages 291~306
The possibility of formation of carcinogenic N-nitrosamines such as nitrosodimethylamine(NDMA), nitrosodiethylamine (NDEA) and nitrosopyrolidine (NPYR) during the fermentation of Kimchi was investigated. Three different types of Kimchi, formulated with chinese cabbage, red pepper powder and garlic, with or without one of both fermented shrimp and anchovy juice, were cured for 75 days at
. The changes in contents of nitrates, nitrites, pH, ascorbic acid, secondary amines, trimethyl-aminoxide (TMAO), trimethylamine (TMA) and NDMA were analyzed periodically during the fermentation. TMAO, TMA. DMA, nitrate, nitrite and ascorbic acid were analyzed by colorimetric methods, and NDMA, NPYR and NDEA were determined by the method of GLC-TEA. Although the total secondary amines markedly increased, no significant changes in the levels of TMAO and TMA were observed during the fermentation Kimchi added with fermented shrimp or anchovy juice. The predominating component of secondary amines was confirmed to be dimethylamine by means of nitrosating technique coupled with gas chromatography. No appreciable increase in the level of nitrites was appeared although nitrate level in the Kimchi apparently decreased. Non detectable or trace level of nitrosamine formation was detected whereas the nitrates fairly decreased during the fermentation of Kimchi. This could be explained by the fact that the lack of nitrites was resulted in the system due to rapid consumption of nitrites formed from nitrates by the reactions with ascorbic acid and amino acids which have been known as inhibitors of nitrosation reaction.
A Study on the Chitin and Protein Contents in Shells of 5 Marine Crustaceans
Lee, Mee-Sook ; Seo, Jung-Sook ; Mo, Su-Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 3, 1984, Pages 307~312
The dried pure shells deprived of soft tissues were subjected to analysis of chitin-protein complexes from 5 species of marine crustaceans, including 2 species of crabs and 3 species of shrimps. The protein fractions were obtained from chitin-protein complexes under the varying conditions of extractions and the crude chitin was prepared from the shells by the sulfurous acid process. The crude chitin was purified through the extraction with several organic solvents such as dimethyl-acetamide, N-methylpyrrolidone. The purified chitin was also examined using the phase contrast microscope. Total protein contents of the shells were diverse, showing 9.6% for Portunus trituberculatus, 3.1%, Charybdis bimaculata, 9.4%, Penaeus japonicus, 10.9%, Metapenaeus intermedius and 5.8%, Squilla oratoria. Covalently bound protein varied with species from 2.1% for Charybdis bimaculata to 9.9% for Metapenaeus intermedius. The puified chitin contents of the shells were shown to 21.1% for Portunus tritube rculatus, 6.2%, Charybdis bimaculata, 20.2%, Penaeus japonicus, 27.1%, Metapenaeus intermedius and 25.5%, Squilla oratoria. Exceptionally low analytical value obtained with Charybdis bimaculata are supposed to be due to the very young subjects. The ratios of chitin to covalently bound protein in the shells were various such as 2.7 to 1 for Portunus trituberculatus, Penaeus japonicus and Metapenaeus intermedius, 3.1 to 1, Charybdis bimaculata and 6.1 to 1, Squilla oratoria. The microscope finding of the purified chitin showed the filamentous form in all the specimen.
Effect of Some Treatments on the Autolysis of Baker's Yeast (Saccharomyces cerevisiae)
Choi, Im-Soon ; Shim, Kyung-Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 3, 1984, Pages 313~318
Some chemical, biochemical and physical treatments on the baker's yeasts (Saccharomyces cerevisiae) before 12-hour digestion at
were made to accelerate their autolysis. Dilute alkali treatment with 0.01N-NaOH solution showed a considerable increase in soluble nitrogen extraction only in the 6-hour initial autolysis. The addition of fresh yeast autolysate, 10% to the yeast slurry, could increase the autolysis rate from 65% to 83%. Microwave treatment of yeast slurry for 40 seconds also raised the autolysis rate by about 15%, while longer exposures to the microwave accompanying high temperatures repressed the autolysis process. Extrusion of the yeast cells with high pressures of 16,000 to 20,000 psi brought about significantly higher autolysis rate until the digestion time of 9 hours, but thereafter it showed a gradual drop in soluble nitrogen extraction.
Studies on the Development of Blood Sausage from By-products -Appreciation of Blood Sausage Qualities from the Animal Experiments-
Koh, Jin-Bog ; Moon, Yoon-Hee ; Kim, Jae-Young ; Moon, Yeong-Duck ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 3, 1984, Pages 319~325
This experiment aims to observe the nutritive value of blood sausages by manufacturing three kinds of them in order to utilize various by-products of swine when it is processed. In attempt to do so, five different diets were made: one control diet and four diets in which three kinds of blood sausages(blood sausage-1 was made with sausage meat 10%, fat 40%, blood 20%, skin 20% and liver 2%. blood sausage-2 was made with ham meat 30%, fat 20%, blood 20%, liver 2% and skin 20%. blood sausage-3 was made with smoked ham patch 30%, fat 20%, blood 20%, liver 2% and skin 20%) and mixed sausage(sausage meat 20%, fat 10% and fish meat 35%) were mixed with control diet at the rates of 10% respectively. These diets were fed to growing male and female albino rats for 6 weeks. The results obtained through this study are summarized as follows. In body weight gain of male rats, blood sausage-1 and 2 groups were significantly higher than mixed sausage group during the experimental period, and in that of female rats, control group and blood sausage-1 group were similar, but the other groups were lower than control group. Food intake was different in each group every week, but the amount of that was similar to each one throughout all experimental period. Food efficiency ratio and protein efficiency ratio in male were similar in each group, but slightly different in female during the feeding period. Liver weights of male in mixed sausage group and blood sausage-3 group were lower than those in control group and blood sausage-2 group, but liver weight of female in blood sausage-2 group was lower than that in control group. And all groups were similar in liver weight per 100 g of body weight. Mixed sausage group and blood sausage-1 group were lower than control group in kidney weight of male, and blood sausage-1 group was lower than control group in kidney weight of female. Kidney weight per 100 g of body weight of male showed that blood sausage-1 group was lower than the other groups. Spleen weight was similar in all groups. Hematocrit and hemoglobin contents in blood, total protein, albumin, albumin/globulin ratio, total lipid and total cholesterol contents in serum were showed almost similar in all groups.
Antioxygenic and Peroxide-decomposing Activities of Antarctic Krill Lipids
Lee, Jong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 3, 1984, Pages 326~333
The oxidation rate of krill lipids is very slow and no peroxides are accumulated even after long storage. By means of various chromatographic techniques and mass spectrophotometry, the primary antioxidant has been identified as
-tocopherol. The phospholipid fractions did not show any antioxidative activity but peroxide-decomposing properties of total lipids depended upon the phospholipid contents. The peroxide-decomposing activities of phospholipids were due to the presence of polar materials generated during the storage. The most peroxide-decomposing fractions of oxidized krill lecithin by DEAE-cellulose column chromatography was low-molecule fraction (mean molecular weight: 182) and high-molecule fraction (mean molecular weight: 1942) was the next. The separation of peroxide-decomposing properties from low-molecule fraction was achieved by partitioning between chloroform and methanol/water. The methanol/water fraction showed strong peroxide-decomposing activities and main component of this fraction was assumed hydroxyamine compounds derived from choline.
Studies on the Nutritive Value of Korean Foods(XVI)
Kwon, Hyuk-Hee ; Kim, In-Bok ; Kim, So-Hee ; Kim, Eun-Sook ; Kim, Jung-Hwa ; Yu, Jong-Yull ;
Journal of the Korean Society of Food Science and Nutrition, volume 13, issue 3, 1984, Pages 334~338
The nutritive value of food is the fundamental and principal need for the food administration, nutritional education, dietary clinic and nutritional survey and various projects. The nutritive values for 527 kinds of korean foods have been analyzed at this laboratory from 1961 to 1982. In this paper the additional 30 kinds of korean foods are reported for their proximate composition, minerals and vitamins.