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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 18, Issue 4 - Dec 1989
Volume 18, Issue 3 - Sep 1989
Volume 18, Issue 2 - Jun 1989
Volume 18, Issue 1 - Mar 1989
Selecting the target year
Keeping Quality and Taste Compounds in the Extracts from Rapid Fermented Anchovy Sauce
Lee, Eung-Ho ; Ahn, Chang-Bum ; Kim, Jin-Soo ; Lee, Kang-Hee ; Kim, Myung-Chan ; Chung, Bu-Kil ; Park, Hee-Yeol ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 2, 1989, Pages 131~142
As a part of investigation for utilizing anchovy more effectively as a food source, this work was undertaken the changes in keeping quality and taste compounds in the extracts from rapid fermented anchovy sauce during storage at room temperature. Rapid fermented products was made of chopped anchovy, water, koji and soybean protein isolate (20:10:2:1, w/w) thorough hydroxazine for 6 hours at
. The liquified anchovy sauce extracts, contained 15% salt(w/w), were stored for 60 days at room temperature. The changes in pH, acidity, amino nitrogen and contents of taste compounds of the products were negligible during storage. The viable cell counts and histamines of the products were less than 30(colony/e extracts), 7.2-21.8(mg/100g extracts) during storage predominant free amino acids showed in the extracts from products were alanine, glutamic acid, histidine, lysine, leucine, valine and the total contents of those free amino acids were 60.4-64.3% of total free amino acids at final stage of storage. The major nucleotides and their related compounds of the products were revealed hypoxanthine, which were 69% over the total nucleotides and their related compounds. Using the omission test, the major taste compounds in the products were revealed free amino acids, nucleotides and their related compounds. The non-volatile organic acids, total creatinine, betaine, and TMAO were seemed to act an auxiliary role in taste of the extracts from rapid fermented anchovy sauce.
The Effect of Food Components on Lipid Oxidation and Browning
Park, Jung-Hee ; Choi, Byeong-Dae ; Kim, Tae-Soo ; Lee, Jong-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 2, 1989, Pages 143~152
Some sugars and proteins were mixed with yellow corvenia lipids, soybean lipids or see yolk lipids to study the influence of the sugars or proteins on lipid oxidation and browning in dry and wet system during kept at
. In the yellow corvenia lipids mixed with various food components, peroxide value(POV), carbonyl value(COV) and brown pigments were much higher than the case that soybean lipids or egg folk lipids were mixed. In terms of the food components, they appealed high in glucose, sucrose and starch but low in albumin and casein. When the soybean lipids were mixed, POV appeared low in all these maxture. COV and brown pigments appeared high in glucose, sucrose and starch but low in albumin and casein. In the case of egg york lipids, POV appeared lower than that of soybean lipids but COV and brown pigments were similar. In the starch mixture of three lipids in wet system, POV and COV in yellow corvenia lipids appealed lower, but appeared higher in soybean lipids and egg yolk lipids than those in dry system. Brown pigments appeared similarly with the case in dry system. And the all mixtures of casein in wet system, POV and COV appealed lower thanthose of the dry system, but brown pigments appeared high.
The Effects of ultrasonic irradition on germination of mung bean
Koh, Moo-Seok ; Lee, Y.B. ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 2, 1989, Pages 153~159
The experiment was carried out to examine on effect of ultrasonication on the growith of a mungbean while a mungbean is germinated and to measure amino acid content of a mungbean during its germination. Mungbean seeds soaked are divided into three groups; the first group was control group, untreated and naturally germinated. the second was ultrasonic treated group(UTG I), irradiated by ultrasonication for 8, 16 and 24min respectively immediately after soaking. the third was ultrasonic treated group(UTG II), irradiated by ultrasonication after 48hr germinating. The results were as foolows; Fresh weight, moisture, length of mungbean increased as its germination proceeds. while dry weight decreased. Ultrasonication tends to inhibit its germination of mungbean and results in the decrease in weight, length and moisture. Specially ultrasonication had a marked effect on UTG II. The longer the time of ultrasonication was, the more was the growth inhibited. In the control groups, the content of amino acid increased until 72 hours, but after that, it decreased. of the amino acid determined, glutamic acid decreased marekedly in the cotyledons, While the opposite was the case with aspartic acid in the hypocotyls. Comparing with the control groups, UTG I, the content of amino acid decreased. As the ultrasonic treaed time was increased, the concentration of amino acid in hypocotyl cotyledon tended to decreased. UTG II, the content of amino acid was lower than control groups, but higher than UTG I, and the effects of ultrasonication were similar to UTG I.
Utilization of Egg-shell for Bread-making
Kim, Joong-Man ; Kim, Yong-Seob ; Yang, Hee-Chon ; Choi, Yong-Bae ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 2, 1989, Pages 160~166
This study was conducted to investigate whether egg-shell may be used as a mineral sourceor leavening agent in breadmaking. In Korea the waste volume of egg shell has been estimated at about 28,694 tons per year. Carbon dioxide generation maxima were established for barking powder
, egg-shell(205in reaction with lactic acid) and yeast
. Gas release time required for each substance to reach
maximum was, for baking powder 7 minutes, for egg-shell 45 mins and for yeast 240 mins. Particle size of egg-shell in breadmaking was suitable more than 20 mesh (-). When egg-shell only was added to the basic formular without including lactic acid, no leavening effect was observed. However, when lactic acid and egg-shell were used together, the leavening effect was more or less equivalent to that of yeast(control). Addition of egg-shell was found to increase calcium content of bread products without noticeable altering flavor, as compared with control. Joint use of egg-shell was organic acids in breadmaking was shown to have potential in time saving, volume increase and yeast saving.
The Processing Conditions of Extracts from Rapid Fermented Anchovy Sauce
Lee, Eung-Ho ; Kim, Jin-Soo ; Ahn, Chang-Bum ; Lee, Kang-Hee ; Kim, Myung-Chan ; Chung, Bu-Kil ; Park, Hee-Yeol ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 2, 1989, Pages 167~174
AS a part of investigation to use anchovy more effectively as food source, this work was undertaken the processing conditions of extracts from rapid fermented anchovy sauce. To prepare rapid fermented products, the chopped anchovy was mixed with 50% water (w/w), and then hydrolyzed by autolysis or addition of koji under different conditions of hydrolysis. The optimal conditions for hydrolysis of chopped anchovy were revealed
, 6 hours, pH 8.0 by autolysis, and ,
, 6 hours, pH 7.0 by addition of 10% koji, respectively. But, pH control was not much beneficial in increasing yield. The effect of soybean protein isolote for improvement of bitter taste was also tested. The reasonable amount of added soybean protein isolate was revealed 5% on the weight basis of the chopped anchovy. The reaction mixture hydrolyzed under optimal conditions were added with 1% onion powder (w/w), 1% garlic powder(w/w) and 1% red pepper powder(w/w) for masking fishy odor, inactivated for 20 min at
, and then centrifuged for 20 min at 4,000 rpm. The supernatant liquor was filtrated and evaporated to 50%(v/v). finally, table salt was added for bateriostatic effect and characteristic taste of rapid fermented products. the reasonable amount of added table salt was reversed 15% on the volume basis of the evaporated liquor. The hydrolysis ratio of product made by addition of water, product made by addition of koji and water, and product made by addition of soybean protein isolate, koji and water hydrolyzed under optimal conditions were 58.4%, 82.1% and 86.2%, respectively.
Lethal Toxin from Vibrio vulnificus
Kim, Young-Man ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 2, 1989, Pages 175~180
Toxins from Vibrio vulnificus cause Vibrio septicemia. Study was carried out for localization, characterization and toxicity of these toxins by injection thorough introspectional route to ICR(Insititude cancer research) mouse using Vibrio vulnificus M -1 isolated from patient and Vibrio vulnificus S-1 from sea water. No significant differences in lethal toxicity were observed between Vibrio vulnificus M-1 and Vibrio vulnificus
cells when these bacteria were injected to ICR mouse thorough intraperitoneal route. Crude hemolysin from Vibrio vulnificus S-1 did not show lethal toxiity and this lethal toxin were found to be endotoxin. This endotoxin were completely inactivated upon incubation at
The Effect of Taipet-F and Bactokil on Retarding Lipid Oxidation in Boiled-dried Anchovy
Lee, Eung-Ho ; Kim, Jin-Soo ; Ahn, Chang-Bum ; Park, Hee-Yeol ; Jee, Seung-Kil ; Joo, Dong-Sik ; Lee, Seung-Won ; Lim, Chi-Won ; Kim, Il-Hwan ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 2, 1989, Pages 181~188
The present study has been carried out to investigate the effect of Bactokil(made from didecyldimethyl ammonium chloride isopropanol and water) and Taipet-F (made from natural vitamin E, L-ascorbic acid, glyceride and gallic acid) on retarding lipid oxidation in boiled-dried anchovy. To process boiled-dried anchovy, boiled anchovy dried in cabinet drier
for 1 hour were fronted with the Bactokil, the Taipet-F and mixture of Bactokil and Taipet-F, respectively. Anchovy fronted with chemicals were redried for 8 hours, packed in polyethylene film bag, and then stored at room temperature
. These products were compared with control(untreated with chemicals) during storage. The changes in volatile basic nitrogen of each product was negligible during storage. The thiobarbituric acid and peroxide values of each product increased up to 10 days of storage, and then decreased. In color value of each product, L value increased, while n, b and
values decreased during storage. The changes in brown pigment formation of each product increased up to final stage of storage. From the results of chemical analysis and sensory evaluation, the product treated with Taipet-F(0.5%, v/v) was the most effective on retarding lipid oxidation of the boiled -dried anchovy, followed by the product treated withthe mixture of Bactokil (0.04%, v/v) and Taipet-F (0.5%, v/v), the product treated with Bactokil(0.04%, v/v) and control, in the order named.
The Energy Expenditure of Female Farmers in Kyungki Area
Kim, Hwa-Nim ; Lee, Dong-Tae ; Rhie, Seung-Gyo ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 2, 1989, Pages 189~194
This study was carried out on 10 persons of female farmers to determine the energy expenditure of agricultural work. Their mean age was 44 year-old, mean daily urinary nitrogen excretion was 11.3g, and creatinine excretion was 0.183g. The energy metabolism was determined by indirect calorimetry using Douglas bag and Scholander's gas analyzer. The measured basal metabolism was 1,273 kcal per day and rest metabolism was 1,614 kcal per day. To remove seedling from the seedplot, they spent 2.479kcal per minute, to weed 2.805kcal/min, and to reap with sickle 4.58kcal/min. Energy expenditure of the same work, only sitting on the stool, was significantly reduced. Prolonged work did not change energy expenditure per minute significantly.
Effects of pH, Temperature, and Protein Content on Water Binding Capacity of Hog Plasma Protein
Kim, J.B. ; Yi, Y.H. ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 2, 1989, Pages 195~198
The water binding capacity (WBC) of hoe plasma protein was investigated. The centrifugal condition for optimal separation of plasma from hog blood was fixed at 1400 g-force. The WBC of 5%-plasma-protein-solution eel increased rapidly between pH 6 and 7 but gradually after pH 7 at
for 30 min. The higher heating temperature demonstrated the higher WBC of 5%-plasma-protein-solution gel at pH 7 within short period of time. The WBC of 5%-plasma-protein-solution gel increased rapidly at the beginning of heating. The WBC per gram of plasma protein at pH 7 and
for 30 min decreased as protein concentration of the plasma solution increased.
Studies on the Free Sugars Composition of Squid Extracts by Extract Condition
Kim, Dong-Soo ; Kim, Young-Myung ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 2, 1989, Pages 199~204
The extracts of the fresh and dried squid(Sepiella manidroni) were prepared with water and 70% ethanol at different extraction time and temperature, and the major free sugars in the squid extracts and the effects of extract condition on the composition of free sugars were investigated. Major free sugars in the extracts were glucose, fructose and ribose, and these components was above 80% of total free sugars. Amount of free sugar in the extracts of fresh squid extracted with water were higher than that of extracted with 70% ethanol, but 70% ethanol, in the dried squid, was more effective than extracted with water. The free sugar contents in the extracts incensed until 2 to 3 hours of extrction at below
and then decreased slowly, but in the high temperature as
, showed a remarkably decrease after 1 hour of extraction.
Autoxidative Stability of Triglyceride Molecular Species
Yoon, Hyeung-Sik ; Kim, Seon-Bong ; Park, Yeung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 2, 1989, Pages 205~210
The influence of triglyceride molecular species on autoxidation was investigated by determining the residual molecular species after incubating soybean oil triglycerides. The molecular species of soybean oil triglycerides were analyzed by capillary column gas chromatography and electron impact ionization mass spectrometry utilizing selected ion monitoring. The autoxidative stability of each molecular species in soybean oil triglycerides appeared to decrease in proportion to the increase in the number of double bonds present in the acyl residues, and it was affected by degree of unsaturation of fatty acid when the number of double bonds in triglyceride were the same. And it appeared to be enhanced by a decreases in the length of the saturated acyl chain present in the glycerides.
Fatty Acid Composition of Canned Fish and Shellfish Products on Korean Market
Oh, Kwang-Soo ; Kim, Jeong-Gyun ; Sung, Dae-Whan ; Lee, Hyeung-Joo ; Lee, Eung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 2, 1989, Pages 211~215
The fatty acid composition of lipids separated from 14 kinds of canned fish and shellfish products from the market were examined. The crude lipid contents of canned fish and shellfish products showed wide difference (1.3-15.2%) depending on raw materials and kinds of products. Fatty acid composition of products were mainly consisted of polyenoic acid(34.5-61.4%), and followed by saturated acid(24.5-47.8%), monoenoic acid(12.4-32.0%). The major fatty acids were palmitic acid, palmitoleic acid oleic acid, eicosapentaenoic acid and docosahexaenoic acid. In case of canned tuna in oil and canned smoked oyster in oil, linoleic acid was the most predominant component(48.2%, 34.6%). Judging from the results, canned fish and shellfish products were abundant of the polyunsaturated fatty acids in spite of the high temperature sterilization and lone storage periods.
Effect of Storage Temperature and Humidity on Water Adsorption and Rancidity of Peanuts
Koh, Ha-Young ; Kwon, Yong-Ju ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 2, 1989, Pages 216~222
Water adsorption characteristics and lipid rancidity of fresh and roasted Peanuts were investigated at
relative humidity. peanuts of 50g were reached to the equilibrium water content in 14 days at
, in 30 days at
, respectively, in all of the relative humidity. BET monolayer water contents were
in fresh peanuts and
in roasted ones as dry basis at
. Zero order reaction rate of peroxide value(POV) were
in fresh peanuts than those of
in roasted peanuts at water activity of 0.51, but those were showed the relatively smaller differences according to the water activity and temperature. The critical peroxide value(POV) and carbonyl value(CV) were determined as 15.0meq/kg and 4.7meq/kg at
by the regression analysis between chemical and sensory evaluation.
A Study on the Ideal Preparation Procedure of Apricot Seed Oil
Cho, Kyung-Yol ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 2, 1989, Pages 223~228
In order to modelize the pretreatment procedure of the cyanide-free apricot seed oil, the conditions of crushing, frying, drying and steaming were investigated. Hydrogen cyanide was formed in the crushed seed at wide temperature range of
, and the highest formation temperature was
. The cyanide content in the crushed seeds incubated 5 and
for 96 hours was 200 and
respectively, however the cyanide contained small amount in the non-crushed seeds. Consequently, emulsin inactivaton procedure was required for the preparation of cyanide-free oil. Steaming for 15 min. was the most desirable pretreatment procedure for the cyanide-free apricot seed oil. But oil production from the steamed seeds was lower than those from frying.
Effects of Ethanol and Dietary Protein Levels on Calcium and Phosphorus Metabolism in Rats
Koh, Jin-Bog ; Han, Jae-Kum ;
Journal of the Korean Society of Food Science and Nutrition, volume 18, issue 2, 1989, Pages 229~237
The effects of ethanol and dietary protein levels on the calcium and phosphorus metabolism were investigated in 15-week-old male rats. Rats were divided into 4 groups ; control group(16% protein, 16 PC) and 8%(8 PE), 16%(16 PE), and 24% protein groups (24 PE) to which was given 5% ethanol mixed with their drinking water. Body weigh gain, organ weight, hemoglobin content, and hematocrit value were not affected by either ethanol or dietary protein levels. Calcium concentrations in spleen were significantly decreased in the ethanol groups than those in control group. Calcium and Phosphorus levels in femur, serum, liver, kidney, and muscle were normal. Among ethanol treated groups, fecal excretions of calcium were a little more decreased, but urinary excretions, balances and apparent absorption rate of calcium were a little more increased in higher percentage of protein group than lower percentage. Urinary phosphorus excretions in the ethanol treated groups were significantly decreased compared with the control group. Among ethanol treated groups, phosphorus balance and apparent phosphorus absorption rate of 24 PE group were significantly higher than those of 8 PE and 16 PE groups.