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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 15, Issue 4 - Dec 1986
Volume 15, Issue 3 - Sep 1986
Volume 15, Issue 2 - Jun 1986
Volume 15, Issue 1 - Mar 1986
Selecting the target year
Preparation of Fish Sauce from Mackerel Scrap
Lee, Eung-Ho ; Park, Hyang-Suk ; Ahn, Chang-Bum ; Hwang, Gyu-Chul ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 201~206
The purpose of this study is to prepare the fish sauce front mackerel scrap which usually comprises
of raw fish in processing. Mackerel scrap was chopped, mired with equal weight of water, and then hydrolyzed by autolysis. The optimal conditions for hydrolysis of .mackerel scrap were at
for 4 hours. The maximum hydrolyzed rate of protein was 65% by autolysis. Crude protein content (6.5%) and color of mackerel sauce were similar to those of traditional soybean sauce. The abundant amino acids in mackerel sauce were leucine (22.8%), isoleucine (15.0%), phenylalanine (12.6%) and valine (12.5%). In sensory evaluation, mackerel sauce was at least equal to the traditional soybean sauce in product quality.
Heavy Metals Contens and Organochlorine Pestieide Residues in Commercial Salted and Fermented Sea Foods
Ryu, Beung-Ho ; Ha, Mi-Suck ; Kim, Dong-Seuk ; Sin, Dong-Bun ; Hur, Ho-Jang ; Jung, Jong-Soon ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 207~212
Heavy metal contents and residues level of organochlorine pesticides were analyzed for commercial salted and fermented sea-food which bought from pusan area. Heavy metal contents ranged from 0.11 to 0.46 ppm of mercury, trace to 1.1 ppm of lead, 0.01 to 0.34 ppm of cadmium, 0.4 to 5.98 ppm of cupper, 0.16 to 4.5 ppm of zinc, trace to 0.49 ppm of manganese and trace to 1.35 ppm of arsenic. Residue level of organochlorine pesticides in salted and fermented sea-foods ranged from 0.3 ppb to 1.825 ppb of total BHC Organochlorine pesticides of DDE, dieldrine, pp'-DDD and pp'-DDT were detected a small amount from Ge jeot and Myeol-Chi jeot. In conclusion. the heavy metal and levels of organochlorine pesticides residues were safety to eat the salted and fermented sea foods.
Effect of Initial Freshness of the Japanese Spotted Mackerel on Freezing Storage of the Fish
Park, Chan-Sung ; Choi, Kyoung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 213~221
Japanese spotted mackerels(Scomber tapeinoephalus) were stored at
for 7days as the maximum, and then, they were stored again at
(partial freezing) or
(freezing), respectively. During storage by partial freezing, the fishes with a longer period of prestorage at
showed an earlier increase in the number of bacterial cells on their skin, however, it was not apparent in the freezing storage. K value of the fishes with 7 days of prestorage increased from 20% to 65.4% for 36 days of partial freezing storage, that of the fishes prestored for 0 and 4 days were 39.9% and 53.2% respectively. On contrastly, no drastic increase in K value was observed in the fishes of freezing storage. Content of volatile nitrogen of the fish muscle prestored for 4 days gradually increased from 10mg% to 29.4mg% and 17.2mg% during 36 days of partial freezing and 83 days of freezing storage respectively, that of the fishes with 7 days of prestorage showed no significant increase, moreover, it was decreased within early period of both of the storages. Free drip from the fishes with partial fleering was higher almost 5 times than that from the fishes with freezing, the highest free drip was observed from the fishes with 4 days of prestorage.
Changes of Amino Acid and Fatty Acid contents in Raw Flesh and Cooted Broth of Carp During Boiling Time
Koo, Mi-Hyun ; Sung, Chong-Ja ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 222~228
Contents of crude protein, calcium phosphorous, fatty acids, and amino acids in raw flesh and cooked broth of carp were determined. Quantative changes of the nutrients in cooked broth of carp were investigated during boiling time (3,6,9 and 12 hours). In case of quantative changes of the nutrients such as crude protein, calcium, phosphorous, fatty acids and amino acids in raw flesh of carp and cooked broth of carp during boiling time: All nutrients were increased with boiling time. And they marked maximum level at 12 hours of cooking time except calcium and fatty acid. The amount of unsaturated fatty acid to total fatty acids was larger than those of saturated fatty acid to total fatty acids, The amount of oleic acid and linoleic acid was larger than any other fatty acid. The major components of essential amino acids were shown to be valine, leucine, lysine and arginine, and the minor conponents of essential amino acids were methionine and histidine. In nonessential amino acids, the major components were aspartic acid, glutamic acid and alanine, and the minor components were serine, proline and cystine. The results suggest that the raw flesh and the cooked broth of carp are good sources as protein, fat and phosphorous.
Effect of Pollen Load on Chloroform-induced Hepatic and Renal Damage in Rats -Concerning Pathohibtological Aspects-
Kwon, Chong-Suk ; Yoon, Soo-Hong ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 229~234
The present experiment was intended to determine the effect of pollen load on chloroform-induced hepatic and renal damage in albino rats. The subjects were administered with the graded concentration of chloroform and an additional amount of pollen load to some groups, and the result of which was: 1. Fatty changes and necrosis in liver and kidneys of the experimental group became more severe according to the chloroform concentration. 2. The tissue damage decreased in the pollen-treated groups. But the higher the concentration of chloroform administered with pollen is, the less the damaged tissue is rehabilitated.
Nutritional and Biochemical Studies on the Pollen Load. -3. The Effect of Pollen Load on the Chloroform-induced Hepatic and Renal Damage in Rats-
Kwon, Chong-Suk ; Yoon, Soo-Hong ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 235~242
The present experiment was intended to determine the effect of pollen load on chloroform-induced hepatic and renal damage in rats. The subjects were administered with the graded concentration of chloroform and an additional amount of pollen to some groups, and the result of which was: 1. The content of total lipid in liver and kidney increased in proportion to the chloroform concentration, but decreased in the chloroform and pollen administration groups. 2. The amount of total cholesterol in serum, liver and kidney of the chloroform administration group was higher than that of the control group, and it decreased gradually with pollen administration. 3. The activity of sGOT, sGPT, and LDH increased in proportion to the chloroform concentration, but decreased in the pollen-treated groups. 4. It is not significant that the cellulose acetate electrophoresis of LDH isozymes showed the increased of
in liver of the pollen administration group. LDH isozymes in kidney are not significantly changed, too.
Minerals, Total Nitrogen and Free Amino Acid Contents in Shank Bone Stock according to Boiling Time
Park, Dong-Yean ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 243~248
This study was examined the contents of calcium, phosphorus, magnesium, sodium, potassium, total nitrogen (total N) and free amino acid in shank bone stock as results of boiling for eight, twelve, sixteen and twenty hours. The results were as follows. 1) Contents of calium, sodium and potassium were increased according to boiling time, Content of calcium was more than two times after boiling for twenty hours as compared with eight hours. The contents of potassium and sodium were increased slightly but that of magnesium was constant in the course of boiling. The content of phosphorus was showed maximum value after toiling for eight hours and was decreased after boiling for twelve hours. 2) The content of total N was increased according to boiling time and showed moximum value after boiling for twenty hours. Total N was extracted more than two times after boiling for twenty hours as compared with eight hours. The content of free amino acid was little at various boiling time. The contents of glycine, glutamic acid and serine were increased according to boiling time. Glycine was the most abundant free amino acid and was followed in order of glutamic acid. alanine and serine.
Quantitative Analysis of Total Aimno Acids and Free Sugars in Lycii fructus
Lee, Mung-Yul ; Sheo, Hwa-Joong ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 249~252
This quantitative analysis was carried out in order to investigate the isolation and identification of total amino acids and free sugars in Lycii fructus by using amino acid autoanalyzer and HPLC. 17 kinds of amino acids were analyzed by amino acid autoanalyzer, that is, aspartic acid, proline, glyclne, analine, cystine, valine, methionine, isoleucine, leucine, tyrosine, phenyla lanine, histidine, lysine, arginine, threonine, serine and glutamic acid. Threonine (3,745mg/100g) was the richest among them and total amounts of the essential amino acid, which was 53.93% of total amino acids, was 10,773mg/100g. Free sugars isolated by HPLC wet·e glucose, fructose and saccharose.
Studies on the volatile aroma components of Edible mushroom (Tricholoma matsutake) of Korea
Ahn, Jang-Soo ; Lee, Kyu-Han ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 253~257
The aroma component analysis of raw and cooked Korean edible mushroom (Trichloma matsutake) by GC, GC-MS is as follows; 1) The volatile aroma component of raw mushroom is identified as 13 kinds, and among them, 4 kinds of aroma component such as 1-octene-3-ol (73.95%), methyl cinnamate (12.52%), 2-octanol (7.62%) and octyl alcohol (2.78%)-consists 95.87% of total aroma component 2) Meanwhile, The volatilearoma component of cooked one is identified as 9 kinds and 4 of them-1-octen-3-ol (64.94%), methyl cinnamate (22.03%), 2-octanol (7.68%), and octyl alcohol (3.31%)-consists 89.61% of total aroma component. 3) The major composition of aroma component of both raw cooked ones are carbonyl compounds and alcohols. Their number of carbons is
short chain aliphatic compounds.
Studies on the Volatile aroma Components of Edible mushroom (Pleurotus Ostreatus) of Korea
Ahn, Jang-Soo ; Lee, Kyu-Han ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 258~262
The aroma component analysis of raw and cooked Korean edible mushroom (pleurotus ostreatus) by GC, GC-MS is as follows; 1) The volatile aroma component of raw mushroom is identified such as 3-octanol (46.01%), 3-octanone (18.75%), 1-octen-3-01 (15.39%), isobutyl alcohol (3.48%), and isoamyl alcohol (3.07%) consists 89.04% of total aroma component. 2) Meanwhile, the volatile aroma component of cooked one is identified as 16 kinds and six of them 1-octen-3-ol (66.50%), 3-octanol (10.99%), 3-octanone (9.77%), 1-octene-3-one (1.23%), octyl alcohol (1.12%), and octanol (0.96%) consists 89.61% of total aroma component. 3) The major compositions of aroma component of both raw and cooked ones carbonyl compounds and alcohols. Their number of carbons are
short chain aliphatic compounds
Studies on the chages in Free Amono Acids of Yellow Corvenia(Pseudosciaena manchurice) during Gulbi processing
Na, An-Hee ; Shin, Mal-Shick ; Jhon, Deok-Young ; Hong, Youn-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 263~275
Gulbi were processed by salting Yellow corvenia (Pseudosciaena manchurica) with in three ways: the dry salting method with bar salt, the dry salting method with purified salt or with the abdominal brine injection method with purified salt. The half of the sample was dried by the control system of temperature and humidity; the other part was dried by the natural condition. The moisture content of fresh Yellow corvenia muscle and eggs were 76.8%, and 68.2% while those of dried samples decreased to 57.7% and 45.3%, respectively. The total nitrogen content of fresh muscle and eggs were 11.0g% and 7.6g%, respectively (dry weight basis), which decreased slightly during salting and showed no significant changes during drying prosess. The protein nitrogen content of fresh muscle and eggs were 10.2g% and 7.5g%, which decreased during Gulbi processing. On the other hand, the nonprotein nitrogen content of both muscle and eggs increased. The content of free amino acids of fresh muscle and eggs were 508.8mg/100g and 1,110.6mg/100g, which increased to between 5.3 and 2.7 times, respectively after 25 days of drying. The composition patterns of free amino acids in muscle and eggs were similar to each other. The four amino acids - Ala, Glu, Lys and Leu - were most abundant in both fresh and dried samples. These amino acids are known as taste and flavour constituents.
Purification and Some Characteristics of the Proteolytic Enzyme in Fruitbody of Neungee [Sarcodon aspratus (Berk.) S. Ito]
Lee, Tae-Kyoo ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 276~285
This study was undertaken to investigate the characteristics of the proteolytic enzyme extracted from Neungee mushroom [Sarcodon aspratus (Berk.) S. Ito]. The enzyme was purified by using Tris-acryl CM-cellulose ion exchange, gel filtration on Ultrogel AcA 54, Hydroxy apatite column chromatography and preparative isoelectic focusing. The specific activity of the purified enzyme increased 8 times as compared with that of the crude enzyme. The enzyme was homogeneous on polyacrylamide gel electrophoresis (PAGE). The optimum pH was 10.1, indicating the enzyme to be alkaline protease and the optimum temperature was
. The enzyme was stable at temperatures lower than
and at pH values ranging from 4.0 to 10.8. However, the enzyme activity decreased by 26 and 65% at 60 and
, respectively, when incubated for 30 minutes. The enzyme activity was activated by
and inhibited by
. The enzyme was consisted of monomer and its molecular weight estimated to be about 30,100 when determined by sodium dodecyl sulfate PAGE. Isoelectric point of the enzyme was determined to be 9.80.
Relation the Role of Wathe in withering and Mechanical Properties of Some Leafy Vegetables -1. Effect of Withering on Viscoelastic Properties of Spinach and Leek-
Kong, Jai-Yul ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 286~293
The purpose of this study was to investigate the effect of withering on mechanical properties for optimizing the condition of transportation and storage of fresh leafy vegetables which they would be easily able to be suffered the physical damage. Experimental material used were spinaches and leeks which were easily apt to be withered. The breaking stress, elastic modulus and viscosity were measured in the range of temperature
and water content
by the four element model, being used the creep tester made by author. As a result of this study, while water content was decreased, breaking stress was increased. The elastic modulus and viscosity of the specimens were not influenced on temperature, but on water content. In reversibility test of the withering, the appearance, water content and elastic modulus of the specimens were completely recovered to the initial freshness, but the viscosity was not.
A Study on Nutrition Educatiun of Schools with School Lunch
Lee, Young-Nam ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 294~299
In order to find out how nutrition education is going on the lunch feeding school, a questionaire was distributed to 541 primary schools all over the country. (from Nov.26, 1985 to Dec. 31, 1958) Through the answer sheet, it is found the following results; 1. Necessity of school lunch received most affirmative response with 97.3% of principals 59.0% of parents and 72.3% of students. 2. Importance of nutrition education at school was strongly felt with 98.1% of affirmative answers. Children's understanding about it and throughness of the education was very low with the average of 22.1% and 28.1% respectively. 3. Extracurricular nutrition education was being done at 77.8%; once or twice a month 46.8% and once or twice a week 36.3%. It was done at lunch hour at 53.9% of the schools. In 57.7% of the cases dieticians are in charge of the education. 4. Some do it by classroom teaching (45.4%), some by correspondence (30.9%) and others by V.T.R. or slides (11.8%, 8.3% respectively). 5. Most of the respondents felt that it should be done by the professional dietician.
Trends in Carbohyarate Supply as Energy Sources
Lee, Young-Nam ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 300~305
The contributing ratio and type of carbohydrate supply as an energy source were investigated for the period from 1974 to 1984. The major component of energy in food groups was cereals, but the cereals and potatoes were decreased almost steadily. The share from sugars, meats, oils, milk and eggs has been doubled with per capita income increase. Vegetable foods were consisted of 90% of total energy supply. In 1984, approximate 70% of the energy supply of cereals was provided by rice. The type and composition of carbohydrate supply were influenced by per capita income and food processing technology. Less carbohydrate intake and the ratio of complex carbohydrates to refined sugar and simple sugars also decreased.
Eggs and Cholesterol Controversy
Sim, Jeong-S. ;
Journal of the Korean Society of Food Science and Nutrition, volume 15, issue 3, 1986, Pages 306~312
Demonstration of the highly positive correlation between blood cholestrol levels and heart disease has made consumers wary of the fats in meat, milk and eggs. The egg, as perhaps the single largest common source of cholesterol, has been cited by many members of the medical and scientific world as a food contributing to heart disease. In light of decreasing per capita egg consumption and continuing dietary egg cholesterol controversy, many researchers have focused their efforts on egg nutrition. The results reported, however, are often contradictory. In spite of the disputable scientific evidence, the egg has been labelled (erroneously) as a highly cholesterogenic food. The objective of this presentation is to present a general picture of the problem and discuss our laboratory findings relevant to the problem. An isotope technique was utilized to incorporate
-cholesterol into egg yolk lipoproteins and study the metabolic fate of dietary ovo-cholesterol in rats. Two hundred and fifty micro-curies of 4-
-cholesterol, emulsified in corn oil, were orally administered to five Single Comb White Leghorn laying hens. Eggs were collected, hard-boiled, and the hot dried egg yolk powder (HEY) was prepared. Total radioactivity excreted via feces was determined. The rat groups fed egg yolk powder excreted more than 95% of the ingested ovo-cholesterol, whereas the rat chow group excreted only 47%. No difference was observed between HEY and CEY treatments. Therefore, an unknown lipid factor present in egg folk accelerates cholesterol turnover rate and excretion via feces.