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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 14, Issue 4 - Nov 1985
Volume 14, Issue 3 - Aug 1985
Volume 14, Issue 2 - May 1985
Volume 14, Issue 1 - Mar 1985
Selecting the target year
Effect of Physicochemical Properties of Cured Ham by Inoculation of Streptococcus lactis
Chung, Yung-Gun ; Yang, Sung-Ho ; Hyun, In-Hwan ; Chang, Pan-Hyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 215~222
In order to examine the effect of 'Streptococcus lactis' inoculation on the maturation of cured ham, physicochemical changes in brine solution with and without inoculation were compared during period. The pH value of the curing solution in the inoculated sample were slightly higher than those in uninoculated one after 7 days of curing. The color development of cured meat was accelerated by the inoculation of the isolates as showing a 80% of color development within 7 days of curing. Among the 17 amino acids determined from the water protein, glutamic acid, valine and leucine were higher in the inoculated meat than those in uninoculated meat at the 7 and 10 days of curing. The oleic acid content was the highest among the 13 fatty acids detected from the all samples, and the content of oleic acid and total unsaturated fatty acids in inoculated samples were slightly higher than those in uninoculated samples.
Effect of Dietary Fibers on Serum and Liver Lipids of Cholesterol-fed Rats
Park, Mi-Lee ; Cho, Soo-Yeul ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 223~228
This experiment was designed to investigate the effect of dietary fibers on serum and liver lipids of cholesterol-fed rats. Forty-two male rats of Sprague-Dawley strain weighed
were divided into 6 groups, each group receiving a different diet for 6 weeks, i.e., basal diet, basal diet plus 0.5% cholesterol without fiber, basal diet plus 0.5% cholesterol and 5% pectin, basal diet plus 0.5% cholesterol and 5% agar, basal diet plus 0.5% cholesterol and 5% pectin plus tannic acid mixture and basal diet plus 0.5% cholesterol and 5% tannic acid. The lowest net weight gain and digestibility were found in 5% tannic acid-containing group. The weight of kidney, heart and lung was significant by different, however, those of liver and spleen was not significantly different among the groups tested. GOT and GPT of serum were significantly higher in 0.5% cholesterol-containing group without fiber, whereas those of 5% pectin-containing group were significantly lower. Highest total serum protein content was found in 0.5% cholesterol-containing group without fiber. However, albumin and A/G ratio were not significant. The content of total lipid and cholesterol in serum were not significant by different among the groups studied, whereas crude lipid contents of liver in 5% tannic acid and pectin plus tannic acid-containing groups were significantly lower. Cholesterol content in the liver was significantly lower in 5% tannic acid-containing group. Crude lipid and sterol content of feces were significantly higher in 5% pectin-containing group.
Effect of Packaging on the Quality Stability and Shelf-life of Dried Anchovy
Lee, Kang-Ho ; Kim, Chang-Yang ; You, Byeong-Jin ; Jea, Yoi-Guan ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 229~234
The effect of packaging on the quality of dried anchovy was investigated, when packed with various materials and stored at different conditions. In cases of nitrogen gas substitution or addition of antioxidant, the reaction rates of lipid oxidation, the loss of available lysine and browning of the samples sealed in aluminum laminated film bag were lower than those packed in kraft paper or polyethylene film bag while the samples without gas substitution did not reveal any great differences in the rate of the reactions. The shelf-lives of the samples computed as a function of lipid oxidation were 90, 98 and 137 days at the storage of
for the packages of kraft paper, polyethylene and aluminum film respectively. And those at
storage for the same samples were 47, 51 and 77 days. The half-lives of available lysine loss were 227, 209 and 312 days at
: 83, 83 and 147 days at
for the samples respectively. And the shelf-lives determined as a function of browning reaction were 26, 27 and 49 days at
. The predicted shelf-lives at
as a function of lipid oxidation were 130, 140, and 189 days for kraft paper, polyethylene and aluminum laminated film packaging: 207, 229 and 246 days for the browning reaction, and 363, 339 and 415 days for the loss of available lysine. The results suggest that the protective effect of packaging on the reactions of lipid oxidation and browning could not be aided unless the air was expelled or replaced to inert gas.
Nutrition Survey of Young Children of A Day Care Center in the Low Income Area of Seoul City
Woo, Mee-Kyung ; Lee, Eun-Wha ; Lee, Bo-Kyung ; Lee, Jung-Soo ; Lee, Jung-Wha ; Lee, Jong-Hyun ; Mo, Su-Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 235~243
A survey of 113 children, aged 4 to 6 years, of the San Cheon a day care center, located in the upland, over populated, poor area of Seoul City, was conducted from July 28 to September 6, 1982, to investigate the dietary and nutritional status, and prevalence of parasitic inpection. House size was 10.1 Pyung; number of households per house, 3.1; number of family member per household, 4.8; and number of family members living together per room, 3.7; on the average. Only 49% of households possess own houses and the others live in the rented houses. About 40% of mothers were engaged income-producing activities within or outside of the home. Mean values of height, weight, arm circumference, girth of chest, and girth of head ranged from 98.4 to 102.2% of KIST mean. However, 13% of the subjects were assessed as undernutrition for 'weight for height'. Mean value of hemoglobin was
and mean hematocrit value was
; 17.9% of the subjects were proven to be anemic according to the criteria of the WHO. The positive prevalence of parasitic inpection was 3.3%, significantly lower than that observed in any other area, probably because of community parasitic control project. Intakes of energy and nutrients except thiamin and ascorbic acid were far below RDAs. Carbohydrates for energy provided 71. 2 to 73.8% of total energy intake; protein accounted 11.3 to 12.2%; fat provided 14.5 to 16.6%. Energy intake was divided among breakfast, lunch, evening meal and snack, on the average, in a percentage of 22.0; 23.4; 24.4; 30.2. There was significant correlation between pattern of food consumption and nutrient intakes. The nutrient intakes and quality of foods were highly correlated to the maternal factors, especially mother's educational level. The study suggested that development of nutrition guides for mother and children would be needed to improve nutritional status of those young children.
Study on the Sugar Composition of Non-germinated Malt
Shin, Eung-Tae ; Kim, Chang-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 244~248
This experiments was carried out to study the identification of sugar formation during malting period in non-germinated malts. The yields of non-germinated and germinated malts were 89.5% and 83.0%, respectively. The content of reducing sugar in non-germinated malts by acid and freezing treatment methods showed more increasing tendency during malting 4 days than standard method. Fructose, glucose, maltose in non-germinated malts (Malting 1) were identified by HPLC and its content were calculated as 3.9 mg/g, 52.1 mg/g, and 20.1 mg/g.
Studies on the Quality of Dried Persimmons
Lim, Young-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 249~252
This study was conducted to evaluate the quality of dried persimmons of several varieties using the analysis of sugar contents by high-performance liquid chromatography, the texture profile analysis by instron texturemeter, and the sensory evaluation. Soluble sugars detected in dried persimmons were mainly glucose and fluctose. The nearly same amounts of glucose and fructose presented in the dried persimmons although there were some differences among varieties tested and sucrose was only little amounts. Namyang Susi was the highest in fracturability and hardness. Namyang Susi and Kojongsi were higher than other dried persimmons in all parametersr, but Hiratanenashi were low in all parameters comparactively. In the sensory evaluations, Hiratanenashi recorded the highest scores in all items and the next were Sangju Dungsi, Chungdo Bansi, Kojongsi and Namyang Susi in order.
by Cd-poisoning in Rat Vas Deferens and Tail Artery
Son, Bang-Hyun ; Cho, Soo-Yeul ; Lee, Sang-Il ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 253~258
It was aimed to elucidate the underlying mechanism which is elevated the systemic arterial blood pressure by cadmium(Cd). By using the isolated vas deferens and tail artery from Cd-poisoned rats, it was undertaken to see whether the
activity and prostaglandins action on the twitch response to electrical stimulation were altered. It was discussed in relation with sympathetic nerve activity. The response to electrical stimulation in vas deferens from Cd-poisoned rats was much enhanced, and frequency 50(Freq.50) was significantly lowered, comparing to control. However, the response of rat tail artery was attenuated by Cd. Inhibitory action of clonidine on the twitch response of vas deferens to electrical stimulation was decreased by Cd-poisoning. However, the increase in response in the presence of methoxamine was not affected. The inhibitory action of prostaglandin
on the twitch response in the vas deferens but not in the tail artery was abolished or rather inverted by Cd-poisoning. In the tail artery from Cd-poisoned rats, the maximum contraction to methoxamine or clonidine was significantly decreased, however,
of both agonists was not changed. These results suggest that in vas deferens the autoreceptor of presynaptic membrane is inhibited by Cd-poisoning, by which mechanism the sympathetic activity is being enhanced and this alteration may be causally related to the elevation of arterial pressure.
Effect of pH Adjuster on the Fermentation of Kimchi
Kim, Soon-Dong ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 259~264
The study was carried out to prevent the rancidity and to prolong the edible period by adding the pH adjuster composed of citric acid and sodium citrate during kimchi fermentation. Buffer action of the pH adjusters, changes in titratable acidty, pH, vitamin C content, chlorophyll content and number of microorganism were measured. And also sour flavor, color score and overall taste by sensory test were analyzed. The profer ratio of citric acid to sodium citrate for the kimchi was 1 to 9. Edible periods based upon the acidity, pH, sour flavor and overall taste were first to second days after soaking in the control, but were from the day of soaking to fifth days in the pH adjuster added kimchi to 0.3 percent. And favorable results were shown in kimchi with the pH adjuster in the point of brix degree, color and the number of Lactobacilli.
Predicting the Nutritional Value of Seafood Proteins as Measured by Newer In Vitro Model -1. C-PER and DC-PER of Shellfish Proteins-
Ryu, Hong-Soo ; Lee, Kang-Ho ; Kim, Jang-Yang ; Choi, Byeong-Dae ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 265~273
To predict the nutritional quality of seafood proteins using a newer in virto model, 10 species of shellfish protein samples were used in determining the extent of in vitro digestibility, trypsin indigestible substrate (TIS), computed protein efficiency ratio (C-PER), discriminant computed protein efficiency ratio (DC-PER) and predicted digestibility which calculated solely from amino acid profile. The content of TIS in eviscerated samples were ranged from 1.10 to 5.09 mg/g solid, whereas the whole samples were ranged from 1.26 to 7.30 mg/g solid expressed quantitatively as mg of soybean trypsin inhibitor. The in vitro digestibility showed
for eviscerated samples in contrast with
for whole ones. Therefore, the results suggested that in vitro digestibility of shellfish was influenced by the present of viscera. The lysine content of Mya arenaria, Saxidomus purpuratus, Anadara subcrenata, and Anadara broughronii were lower than that of ANRC casein, but Corbicula fluminea, Cyclina sinensis, and eviscerated Mytilus edulis, were showed the value about 10.0 g/16g N. In all samples, the content of tryptophan and cystein were more higher than those of ANRC casein. The C-PER of whole samples showed the value below 2.0 while the values above 2.5 noted in the eviscerated samples. DC-PER of most samples were greater than those of C-PER and a greater discrepancies were revealed in whole shellfish which possesses the lower in vitro digestibility. The shellfish sample showed a high in vitro digestibility and a low TIS content such as eviscerated ones may need the DC-PER and predicted digestibility procedures rather than C-PER and four-enzyme in vitro digestibility procedure could offer more advantages in predicting the protein quality of whole shellfish samples which have poor in vitro digestibility and high TIS content.
Chemical Composition of Cultured and Wild Codonopsis lanceolata Roots of Different Age Groups -I. Proximate Composition, Minerals and Protein Fractions-
Park, Boo-Duck ; Park, Yong-Gone ; Choi, Kwang-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 274~279
Proximate compositions, minerals and protein fractions of the roots of cultured and wild Codonopsis lanceolata of different age groups were examined as the basic research for the study of their source of processed foods. The most abundant proximate composition of the roots of C. lanceolata was observed to be total sugars and next come crude protein, crude fiber, crude fat and ash in descending order irrespective of cultured and wild ones. The richest mineral contained in the roots was noticed to be K and followed by Mg and Ca. Generally increased tendency of crude protein, fat, ash, K, Mg, Ca, Mn, Zn, Cu and P contents were observed with older roots, however, decreased total sugars and Fe content. Lead and cadmium content was far bellow the authorized tolerance limits. The quantitative fractionation of the protein of the roots ranked albumin the highest content, followed by globuin, prolamin and glutelin. Decreased albumin content was observed with the older age roots, while increased globulin, prolamin and glutelin content. The minimum solubility of the soluble protein of the roots was found to be at pH 4.0 and maximum, at pH 10.0. Disc gel electrophoresis of the soluble protein of C. lanceolata roots showed almost similar patterns and numbers of bands. The molecular weight for main band protein was estimated to be about 90,000.
Chemical Composition of Cultured and Wild Codonopsis lanceolata Roots of Different Age Groups -II. Separation of the Lipid Fractions-
Park, Boo-Duck ; Park, Yong-Gone ; Choi, Kwang-Soo ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 280~283
Lipid fractions of the roots of cultured (five years old) and wild (eight years old) Codonopsis lanceolata were analyzed. The most abundant fraction of the lipids extracted from cultured and wild roots of C. lanceolata was neutral lipid and the next came phospholipid and glycolipid in descending order. The percentage, however, of the neutral lipid in total lipid was comparatively low, while that of phospholipid, particularly high; 41.30% and 29.34% in that of cultured and wild one respectively. The richest fraction of neutral lipid was triglyceride; 39.49% and 32.88% in the cultured and the wild respectively, and followed by sterol esters and free acid. Noticed amounts of sterol esters and monoglycerides which is able to be used as an emulsifiers, were contained in the neutral lipid of roots; 27.74% and 5.11% respectively. The unsaturated fatty acid fraction of the total lipid hydrolyzate contained in cultured and wild C. lanceolata roots was 72.87% and 74.37% respectively. The main fatty acid contained in the total lipid hydrolyzate was linoleic acid, and followed by linolenic acid palmitic acid. The main saturated fatty acid was palmitic acid and lauric acid.
Effects of Germination on Antinutritional Oligosaccharides of Mung Beans
P.Chang, Young-Sook ; Mo, Su-Mi ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 284~288
To examine changes of antinutritional oligosaccharides, particularly raffinose and stachyose, of mung beans during germination, mung beans (Phaseolus aureus) were germinated at
for 7 days after soaking for 15 hr. The 80% ethanol extracts of mung bean sprouts were analyzed by Kieselgel thin-layer chromatography using a solvent system, ethylacetate, acetic acid and water (3:1:1, v/v). The moisture level was increased greatly after soaking followed by stabilization along to the 3rd day of germination. The level was increased slightly on the 4th day and thereafter stabilized. Antinutritional oligosaccharides, raffinose and stachyose was diminished significantly on a thin-layer chromatogricadtly on the 1st and 2nd day of germination, and disappeared almost thereafter.
The Mineral Contents of Green Tea Made with Different Drawing Conditions
Kim, Youn-Hee ; Koh, Jin-Bog ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 289~295
This experiment aimed to find out the most effective condition of drawing method when making tea by determination of the contents of minerals infused from four kinds of green tea samples of market with its different drawing time and temperature. The mineral contents in 100 grams of raw green tea leaves revealed
zinc. The values showed some variation in their contents according to the kinds of raw green tea samples. The decreasing order of the amounts of minerals infused from the green tea samples was K, Zn, Mg, Mn, Fe, Na, Cu and Ca. The amount of minerals infused from the green tea leaves increased with increase in the drawing time and temperature. The total infusion amount of minerals was remarkably larger when drawing time was three minutes with three times repetition than when it was eight minutes without repetition at the same temperature.
Studies on the Nutritional Value of Loach Misgurnus mizolepis
Kim, Hee-Sook ; Lee, Hyun-Ki ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 296~300
This study was carried out to obtain an information for the nutritional value of loach Misgurnus mizolepis, as proximate compositions, contribution of nitrogen, amino acids, three lipid classes and their fatty acid compositions. In total nitrogen contents, protein-N was 81.3% and free amino-N was 15.2%. In amino acid compositions of loach, glutamic acid, lysine, arginine and aspartic acid were the main amino acids in quantity. Total lipids of loach consisted of 57.85% of neutral lipids, 15.95% of glycolipids and 26.20.% of phospholipids. In the neutral lipids, the major fatty acids were palmitic acid, palmitoleic acid and oleic acid. The fatty acid composition in the glycolipids was similar to the pattern in tho neutral lipid, but phospholipids contained higher contents of palmitic acid, oleic acid and arachidonic acid than other lipid classes.
Quantitative Analysis of Free Amino Acids and Free Sugars in Steamed and Roasted Green Tea by HPLC
Ko, Young-Su ; Lee, In-Sook ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 301~304
Changes of free amino acids and free sugars in steamed and roasted green tea were determined after heat treatment at
. Sixteen kinds of free amino acids and four kinds of free sugar were analyzed by HPLC. Free amino acids isolated were aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, methionine, isoleucine, leucine, tyrosine, phenylalanine, histidine, lysine and arginine. Free sugars were sucrose, glucose, fructose, and raffinose. After the heat treatment, free amino acids and free sugars were decreased considerably.
Food, Nutrition and Cancer
Rhew, Tae-Hyong ;
Journal of the Korean Society of Food Science and Nutrition, volume 14, issue 3, 1985, Pages 305~313
There is a trend that the total number of cancer cases is steadily increasing as the population grows. It has been estimated that 85% of the cancer rate in the U.S. is attributed to environmental factors. Among the environmental factors, diet and nutrition appear to be related to the largest number of human cancers. Diet and nutrition might be related to cancer by several mechanisms. Food may contain a direct carcinogen or precursors that become carcinogens by spontanous reactions, or by host metabolism, or through the actions of microbial flora. Chemicals that cause cancers generally have reactive electrophilic centers which can combine with electron-rich atoms in nucleic acids and cause cancers by changing the genetic activity of the cells. A variety of factors in foods might be involved in the etiology of carcinogenesis. Chemicals in food that cause cancers include carcinogens of plants and animal origin and also those in drinking water. Other then these, fungal metabolites alcohol, asbestos, heavy metals, pesticides, and food additives might be included as food carcinogenesis. The method of cooking foods also might contribute to carcinogenesis. Some chemicals in foods act as promoters in carcinogenesis. Prevention of cancers by dietary practises have received much interest. Consumption of certain vegetables or cellulose can reduce carcinogenic activity of several compounds. A variety of antioxidants or micronutrients may be effective anticarciongens. Glutathione in the soluble fraction of the cells, is a major defense against oxidative and alkylating carcinogens. Recently anticarcinogenic activity of chlorophyll was demonstrated. Daily consumption of milk appears to effectively reduce stomach cancer.