Go to the main menu
Skip to content
Go to bottom
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 16, Issue 4 - Nov 1987
Volume 16, Issue 3 - Aug 1987
Volume 16, Issue 2 - May 1987
Volume 16, Issue 1 - Feb 1987
Selecting the target year
Constituents of the DRIED TOMATO FRUITS(Lycopersicon esculentum, Mi Soo)
Chung, Tae-Yung ; Hayase, Fumitaka ; Okitani, Akihiro ; Kato, Hiromichi ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 3, 1987, Pages 1~10
For surveying of constituents concerning the flavor of the dried tomato fruits, nonvolatile components such as minerals, sugars, free amino acids, nucleotides and lipids were analyzed and determined. Potassium, calcium and phosphorus were the major conatituents of ashes, but trace amounts of cadmium and lead were determined. Glucose and fructose were the major constituents in sugars, and the latter slightly showed higher value than the former. The content of total free amino acids was 8322.5mg%, and that of the major components such as asparagine, aspartic acid, urea. glutamic acid,
acid showed 58.01% to the total amount. The nucleotides were composed of CMP, UMP, GMP and IMP, and CMP among them showed the highest value as about 58.07% to the total amount. On the other hand, IMP showed the lowest one. The major components of the total fatty acids from the saponifiable fraction in the lipids were
and those of the total sterols from unsaponifiable one were stigmasterol and
Influence of Spices on Histological Characteristic of Beef
Chung, Byung-Sun ; Lee, Yong-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 3, 1987, Pages 11~20
The study was carried out to observe some fundamental effect of spices on tenderization of beef, particularly round muscle part. The study has been investigated analytically in terms of histological and sensory test to compare the tenderizing effect of the spices with respective effect of commercial meat tenderizer and mechanical tenderizer on beef. The results of formal titration assay using casein as a substrate were that garlic, radish and ginger were stronger in protein hydrolysis than the other spices. Beef with spice treatment produced partial degradation of muscle fiber and connective tissue. Connective tissues and muscle fiber were generally degraded conspicuously by the treatment of commercial meat tenderizer. A general disruption and severing of muscle fibers and severing of connective tissue were seen in the area of blade penetration. The results of sensory test on the texture were that F-value of 11.27 is significant at the 1% of the sample. Beef treated with spices was significantly tenderer than beef without treatment at 5% level.
Changes of Satsuma Mandarin Sacs during Storage
Choi, Young-Bae ; Kang, Dong-Sub ; Kang, Yeung-Joo ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 3, 1987, Pages 21~25
In order to obtain a basic understanding of the storage of Satsuma mandarin sacs, the canned sacs were stored at room temperature from Feb. 20 to June 20(4 months), after dipping in chlorine solution and pasteurization as a pretreatment before canning. In general, the brix, acidity and pH of the sacs were almost not affected by the chlorine treatment ana a variety of pasteurization temperatures during storage. The broken rate was apperently increased by chlorine treatment, especially in the early stage of storage. However, the broken sacs were partially recovered in the end of storage. The contents of total carotenoid were almost not decreased by the conditions of the pretreatments during storage. The contents of vitamin C were sharply decreased between 3rd and 4th month of storage time on all sample. As a result, the decrement of vitamin C in canned sacs was caused by storage temperature rather than the condition of the pretreament.
Identification of the Volatile Components in Korean Ordinary Kochujang
Ahn, Cheol-Woo ; Kim, Jong-Kyu ; Sung, Nack-Kie ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 3, 1987, Pages 27~34
The present paper was attempted to obtain the basic date concerning a reasonable preparing method and optimum fermentation conditions of Kochujang (Red pepper paste). To establish the standard quality of Kochujang, the chemical compositions and the volatile components of Kochujang was discussed. The native Kochujang collected from 80 households contained 40.51% of moisture, 6.00% of salts, 3.25 % of crude fat, 10.30 % of crude ash, pH 4.79, 9.28ml of tillable acidity. 19.60% of reducing sugar, 179.51 mg/100g of amino nitrogen and 4.43% of total nitrogen. The volatiles of Kochujang were extracted by a steam-distillation under the reduced pressure and determined by gas chromatography-mass spectrometry (GC-MS). Total volatile components identified in the native Kochujang were 46 components, i. e., 30 components in neutral fraction, 8 components in phenolic fraction and 8 components in acidic fraction, respectively. But no components were detected basic fraction.
Changes of Major Components and Microorganisms during the Fermentation of Korean Ordinary Kochujang
Ahn, Cheol-Woo ; Sung, Nack-Kie ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 3, 1987, Pages 35~39
The present study was attempted to obtain the basic data concerning a reasonable preparing method and the optimum fermentation conditions of Kochujang (Red pepper paste). To establish the standard qualify of Kochujang, changes of the chemical composition and the numbers of bacteria and feasts in Kochujang during fermentation were observed. Moisture, salts and crude ash contents of Kochujang were not changed significantly during fermentation. Titrable acidity and amino nitrogen gradually increased with the time-passed, whereas crude fat gradually decreased with the time-elapsed. And reducing sugar and total nitrogen increased until 40 days, but slightly decreased after this period. The numbers of bacteria and yeasts in the ingrients for the preparation of Kochujang were
in red pepper powder,
in salts. respectively, but those of sugar and malt were not more than 100/g. Microbial counts in Kochujang during fermentation increased until 40 days, but those are gradually decreased after that.
Effects of Prunus mume extract on experimentally Alloxan Induced Diabetes in Rabbits
Sheo, Hwa-Joong ; Ko, Eun-Young ; Lee, Myung-Yul ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 3, 1987, Pages 41~47
These studies were conducted to investigate effects of Prunus mume extract on experimentally alloxan-induced diabetes in rabbites, antibacterial activity and acute toxicity in mice ; 1.
of Prunus mume extract(P.M.E.) was 15.25g/kg intraperitoneally in mice. 2. P.M.E. showed more significant recuperative effect compared to the control group in alloxan-induced diabetes of rabbits. 1) P.M.E. 800mg/kg bodyweight exhibited more excellent hypoglycemic effect afte 6 days and adjacent to the normal level at 14th day. 2) SGPT activity was significantly decreased after 6 days, and the blood levels of total cholesterol and urea-nitrogen were significant in 800mg/kg at 6 days and 10 days respectively. 3. In antibacterial activity test P.M.E. was active at 0.195mg/kg in Staphyllococcus aureus, 3.125mg/ml in E. coli, Enterobacter cloacae, Klebsiella oxytoca, and in Pseudomonas aeruginosa at 0.391mg/ml. 4. In histological findings, the sample groups were deeply stained, fully granulated and partial degranulation of
, and a few vacuolar and vesicular changes of cytoplasm than alloxan treated group in proportion to the sample amounts.
Determination and Physical Properties of Dietary Fiber in Vegetables
Kahng, Tae-Soon ; Yoon, Hyung-Sik ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 3, 1987, Pages 49~54
Procedures for Dietary Fiber(DF) determination were applied to some common vegetables. The samples selected in this study were: Radish(Leaf), Chinese cabbage, Spinach, Shepherd's purse, Red pepper(Leaf), Perilla(Leaf), Soybean(Leaf) and Cabbage. DF was analyzed by the method of detergent fractionation. Values for NDF, ADF, Lignin, Hemicellulose, Cellulose were obtained. NDF for most samples was
, except Soybean(Leaf) (41.9%), ADP was
. Lignin was around
; Red pepper (Leaf) (7.6%), Perillar(Leaf) (5.7%), Soybean(Leaf) (4.2%) were exceptions.
, except Soybean(Leaf) (25.0%).
. This paper describes two properties of the fiber of commonly eaten vegetables; Water-Holding Capacity(WHC) and Density. The capacity of the ADP to hold water was estimated. The WHC measurements differed from 6.6g per g of ADP for Red pepper(Leaf) to 10.4g per g of ADP for Radish(Leaf). Radish(Leaf), Soybean(Leaf) had the greatest WHC whereas Red pepper(Leaf), Perillar(Leaf) had the least. Two types of density determinations are shown. Direct (non-packed) values largely correspond with bulk(packed) density.
Changes in the Physicochemical Properties of Spent-hen Meat during Cold and Frozen Storage
Gong, Yang-Sug ; Moon, Yoon-Hee ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 3, 1987, Pages 55~61
This study was carried out to investigate the changes in the pH, extractability of protein, ATPase activity of myofibrillar protein, myofibrillar fragmentation, freezing loss and drip loss during storage at
in breast and leg muscle of spent-hen meat. pH values ill pectoral and leg muscle were lowest ell tile 1st day and 1st week during cold and frozen storage, respectively. The extractabilities of myofibrillar proteins were increased graduall during cold storage and were highest on the 1st week during frozen storage, The
activities of myofibrillar proteins were highest on the 1st day and 1st week during cold and frozen storage, respectively. The myofibrillar fragmentations were greatly changed on the 1st day during cold storage and 1st week during frozen storage. Freezing losses and drip losses were increased gradually during frozen storage. pH values in breast muscle were lower than those of leg muscle, and the extractabilities,
activities, fragmentations of myofibrillar proteins, and drip losses in breast muscle were higher than those of leg muscle during storage, but the patterns of the changes in both muscles were similar during storage.
Problems of Lipid Oxidation in Foods
Matsushita, Setsuro ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 3, 1987, Pages 63~73
Studies on the Lipid Composition of Bush Clover (Lespedeza bicolor) Seed
Kim, Hyang-Ran ; Koh, Moo-Seok ; Yang, Hee-Cheon ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 3, 1987, Pages 75~84
Lipids in Bush Clover (Lespedza bicolor) seed were extracted with the mix ture of chloro-form-methanol (2 : 1, v/v) and then fractionated into neutral lipids, glycolipids and phospholipids by silicic acid column chromatography. Components and fatty acid composition of each fraction were determined by thin layer and gas chromatographies. The results were summarized as follows. In Bush Clover seed, the contents of neutral lipids, glycolipids and phospholipids were 71.75%, 23.26% and 4.99% respectively. Triglycerides(61.90%) and free fatty acids(22.04%) were the major components among the neutral lipids. Esterified sterols, free sterols, diglycerides and monoglycerides were the minor components. The major components of glycolipids were monogalactosyl diglycerides(38.19%) the others were esterified steryl glycosides, cerebrosides and digalactosyl diglycerides. The major components of the phospholipids were phosphatidyl cholines(36.46%), phosphatidyl inositols(21.52%) and phosphatidyl ethanolamines(17.29%). The major fatty acid of total lipid, neutral lipids and glycolipids were linoleic acid, linolenic acid, oleic acid and palmitic acid. On the other hand, predominate fatty acid of phospholipids were linoleic acid, palmitic acid, linolenic acid and stearic acid.
Studies on the Stabilities of Red Pepper Oleoresin
Kim, Chie-Soon ; Lee, Gyu-Hee ; Bae, Jung-Seul ; Oh, Man-Jin ;
Journal of the Korean Society of Food Science and Nutrition, volume 16, issue 3, 1987, Pages 85~90
This experiment was carried out to study the preparations of red pepper oleoresin, the effects of pH and heat treatment on the stabilities of capsanthin and capsaicin in oleoresin state, and the interacting effects of ascorbic acid, metal salts and EDTA on the stabilities of capsanthin in the oleoresin-linoleate aqueous model system. The results were as follows: 1. Acetone was the most effective solvent to extract capsanthin and capsaicin from red pepper powder. The yield of oleoresin extracted with acetone was 14.27%. 2. Capsaicin was more stable at high temperature than capsanthin in oleoresin state. Capsanthin and capsaicin in oleoresin state were comparatively stable in the range (ron) pH 3 to pH 8. 3. Ascorbic acid acted as a prooxidant on the capsanthin oxidation reaction at concentrations up to
, but acted as an antioxidant at
. 4. The addition of
ions at all concentration increased the prooxidant activity on the degradation of capsanthin in oleoresin state. 5. EDTA showed a strong antioxidation the stability of capsanthin in oleoresin state.