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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 19, Issue 6 - Dec 1990
Volume 19, Issue 5 - Oct 1990
Volume 19, Issue 4 - Aug 1990
Volume 19, Issue 3 - Jun 1990
Volume 19, Issue 2 - Apr 1990
Volume 19, Issue 1 - Feb 1990
Selecting the target year
Sutides on the Processing of Frozen Seasoned Mackerel Meat 2. Keeping Quality of Frozen Seasoned Mackerel Meat during Storage
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 2, 1990, Pages 107~114
The keeping quality of seasoned mackerel meat products during frozen storage were investi-gated for the effective utilization of mackerel as a food source. The pH and volatile basic nitrogen (VBN) contents of products revealed a tendency to increase slightly during frozen storage,. Viable cell counts(1.5
104/g) and histamine contents(2.45-2.89mg/100g) were decreased during frozen storage. In fatty acid composition of the products polye-nes such as 22:6, 18:3, 20:4 and 20:5 were the maincomponents. From the results of chemical experiments and sensory evaluation the products could preserved with good quality during frozen storage(-
) of 120 days.
The Changes of Hardness and Mineral Components of Tomato Fruits during Ripening
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 2, 1990, Pages 115~120
This study was conducted to investigate the relation of softening with the mineral compone-nts during ripening of tomato fruits. The mineral contents of Ca, K, Mg, Zn. Fe Mn and Cu and its existence form respiratory rate and hardness during ripening were evaluated. The respiratory rate of tomato fruits was decreased until 42 days after anthesis and then increased the climacteric maximum was found on 49 days after anthesis then decreased. The hardness of tomato fruits during ripening did not change greatly until 45days after anthesis then decrea-sed markedly. The major mineral components of tomato fruits were K, Ca, and Mg, Zn Fe Mn and Cu were the minor components. The contents of soluble Ca, Ma and K increased markedly and those of bound Ca and Mg decreased markedly after 45days during ripening,. However other components were not changed greatly.
Osmotic Concentration of Apples and Its Effect on Browning Reaction during Air Dehydration
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 2, 1990, Pages 121~126
Internal mass transfer during osmotic concentration of apples in sugar solutions was exami-ned as a function of concentration temperature and immersion time of those solutions using moisture loss sugar gain molality and rate parameter. Influence of osmotic concentration processes on browning reaction was also evaluated compared to control In creasin the concen-tration and temperature of sugar solutions increased moistrue loss sugar gain molality and rate parameter. Water loss was rapid early in the process and then levelled off, The same phenomena were occurred on sugar gain only in higher concentration(60
brix). IN lower concentration (30
brix) sugar gain was gradually increased during whole process. Moisture loss during osmotic concentration using a sugar solution(60
) with 180min immer-sion time was 45.79% Effect of osmotic concentration befor air dried to 4% M.C(wet basis) on browning reaction was significant. Minimum browning reaction during air drying was carried out using a pretreatment such as osmotic concentration in sugar solution(60
) with 150min immersion time(O.D=0.01) compared to control(O.D=0.17)
Studies on the Effects of Rat Platelet Aggregation by Ginkgo and Perilla Oil Dietary
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 2, 1990, Pages 127~132
This research was performed to observe the effect on aggregation of rat platelet treated with ginkgo and perilla oil which contain much linolenic acid. The numbers of platelet treated with ginkgo and perilla oil were
, respectively. These numbers were much less than control group(this group was
). The ability of platelet aggregation treated with Perilla oil and ginkgo oil was 1.4 folds less than control group. Concentrations of total cholesterol and free fatty acid in serum of rat treated with ginkgo and perilla oil group were almost equal to those of control group. group.
Protein and Amino Acid Composition of Water Cress Oenanthe stolonifera DC
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 2, 1990, Pages 133~142
This study was attempted to compare the nutritive value of leaf with stem of the water cress Oenanthe stolonifera DC. in order to improve the eating habits and as a part of studying on the effective curing nutrients for the damaged liver. The contents of moisture crude proteinon the effective curing nutrients for the damaged liver. The contents of moisture crude protein crude fat and crude ash were 90.40% 2.85%, 0.42% and 0.74% in leaf while the contents of moisture crude protein crude fat and crude ash were 95.15% 0.77% 0.09%, and 0.64% of moisture crude protein crude fat and crude ash were 95.15% 0.77% 0.09% and 0.64% in stem respectively. The quantitative fractionation of proteini of both leaf and stem ranked albumin the highest content followed globulin prolamin and glutelin in order. It has been sh-own by SDS-polyacrylamide gel electrophoresis that water extractable protein of leaf 11 bands but those of stem were not detected. The scope of molecular weight for the main protein of water extractable protein of leaf was between 34.700 and 45,000. The amounts of extractive-nitrogen from leaf and stem of the water cress were 241.02mg% and 271.67mg% respec-tively. The amounts of free amino acid-nitrogen from the leaf and stem were 89.02mg% and 32.02mg% respectively. In free amino acid-nitrogen from the leaf and stem were 89.02mg% and 32.02mg% respectively. In free amino acid composition of both leaf and stem the major components were aspartic acid and glutamic acid. In total amino acid composition of water cress leaf aspartic and glutamic acid were the major components. Whereas alanine and thr-eonine were the major components in stem The assessment of water cress leaf and stem with chemical score. EAAl Rl showed that the values of stem were lower tendancy than those of leaf. Limiting amino acid of leaf was tryptophan while that of stem was lysine.
Changes in the Pectic Substance during Ripening of Salted Cucumber Pickle
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 2, 1990, Pages 143~150
The changesin hardness activities of pectinestrase and polygaacturonase and amounts of pectic substances of cucumber during salting at 1
were investigated, The hardness of the cucumber was decreased dramatically after 3 weeks whereas activities of pectinestrase and polygalacturonase were increased until 3 weeks and 2 weeks respectively and then decrea-sed. The level of alcohol insoluble solid and protopectin in the cucumber were decreased but those of pectic acid and water soluble pectin were increased during the whole salting periods, Protopectin fractionated from alcohol insoluble solid during salting of cucumber was separated using Sephacryl S-500 It showed that high average molecular weight(AMW) of 100,000 was decreased however lower molecular weight compounds was increased. Pectic acid was observed to be decomposed from AMW 200,000 to AMW 500,000 Water soluble pectin from fresh cucumber contained higher level of pentose with peak I of AMW 2,000,000, however after 6 weeks of saltinf peak II which represented AMW 100,000 was separated. From the changes of sugar composition, the phenomena of softness during the salting was probably caused by solubilization of hemicellulose associated with pectin and decomposition of pectic substances.
Effects of Dietary Vitamin E on the Lipid Peroxidation in Rats Fed Caffeine
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 2, 1990, Pages 150~155
This experiment was undertaken to investigate the effect of dietary vitamin E on the lipid peroxidation in the caffeine-fed rats. Male Sprague-Dawley rats were fed for 6 weeks diets containing one of three levels of dietary vitamin E(30, 500 or 1,000mg/kg diet) with 1,000mg caffeine per liter in drinking water but control group was only given without caffeine. Net weight gain food intake caffeine intake and hematocrit were not significantly different. In rats fed caffeine liver lipid peroxidation level was slightly increased but significantly lower in rats fed 1, 000mg vitamin E/kg diet than in those fed 500mg vitamin E/kg diet. Glutathione peroxidase activity in rats fed caffeine was higher than in the control And the higher dietary vitamin E level the lower glutathione peroxidase activity. Catalase activity was significantly increased in the caffeine-fed rats. however xanthine oxidase activity was not afexcted in all experimental groups.
Antimutagenic Effect of Doenjang(Korean Fermented Soy Paste) toward Aflatoxin
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 2, 1990, Pages 156~162
Antimutagenic effect of doenjag (Korean fermented soy paste) on mutagenesis induced by aflatoxin B1 (AFB1) in Salmonella typhimurium strains TA98 and TA100 was studied. AFB1 revealed maximum mutagenicity at dose level of 1
g/plate with metabolic activation system in both strains. Strong antiutagenic activity toward AFB1 was completely inhibited at the level of 50% of the doenjang extract. At the same concentration 64-66% and 39-53% of the AFB1 induced mutageneses were blocked when the methanol extracts of raw and cooked soybeans were added in the system respectively Raw soybeans showed higher ihhibition rate to the mutagenicity than cooked soybeans but the fermented soybeans(doenjang) was the most effective (p<0.05) Other soybean fermented foods such as commercial doenjang natto and miso were also exhibited some antimutagenic activities however the traditional doenjang was the most effective and then commercial doenjang. Natto and miso were less effective.
Antioxidative Characteristics of Fermented Soybean Paste and Its Extracts on the Lipid Oxidation
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 2, 1990, Pages 163~167
Antioxidative effects of soybean paste(SP) on the lipid oxidation were studied with the model systems of ground cooked meat(GCM)-SP or ground cooked fish(GCF)-SF and model systems of linoleic acid mixture(LA)-SP powder (SPP) or LA-SP extract fractions during oxida-tion reaction. SP played a role as an antioxidative substance in the system employed especially in GCM-SP and the antioxidative activity was increased with the increase of SP addition in the system of GCF-SP during storage at 6
SPP also exhibited some antioxidative activity during the oxidation reaction of LA. the activity was increased as the concentrations of SPP increased in the range from 0.1% to 0.5% Considerable antioxidative activities have been observed in both water soluble and lipid soluble fractions from SP on LA reaction system.
A Study on the Processing Aptitude and Storage of common-European Squid(Loligo vulgaris) 1. Changes of Freshness during Storage
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 2, 1990, Pages 168~174
A Study on the Processing Aptitude and Storage of Common-European Squid(Loigo vulgaris) 2. The Skin Stripping, Freezing and Thawing Conditions
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 2, 1990, Pages 175~179
Investigations of skin stripping freezing and thawing conditions of common-European squid (Loigo vulgaris) were carried out. The most effective method of skin stripping was to immerse the sample at 5
for 10-15 minutes in fresh water or salt solution(5-10% w/v) Contact freezing and fresh water thawing method was found to be effective. The muscle structure of the sample thawed after contact freezing was almost the sample after contact freezing was almost the same as that of raw sample.
Effects of Ganoderma lucidum on Lipid Metabolism in Dietary Hypercholesterolemic Rats
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 2, 1990, Pages 180~186
For the investigation of the effects of G. lucidum on prevention and attention of hypercholeste-rolemia and atherosclerosis dietary hypercholesterolemic rats were fed with 2.0g% G. lucidum extracts for 4 weeks. And then concentrations of total cholesterol triglyceride phospholipid in serum and liver and those of HDL-cholesterol lipid peroxide glucose in serum were analyzed. Concentration of total cholesterol in serum was the lowest in the control group(basal diet+ wa-ter) and HDL-cholesterol in serum were significantly higher in groups of control 2(hyperchole-sterolemic ratslongrightarrowbasal+water) and 4(hypercholesterolemic ratslongrightarrowbasal+G.l. extract) The concentration of triglyceride in serum were signficantly lower in groups 4 and 5(hypercholeste-rolemic ratslongrightarrowcholesterol+G. l. extract) than in the control group. Phospholipid content in serum were not significantly different among all groups. Ttal cholesterol in liver was significa-ntly higher in hypercholesterolemic rats than in the control group and triglyceride concentration were signficantly higher in groups of 3(hypercholesterolemic ratslongrightarrowcholesterol+water) and 5 than others. Phospholipid in liver was significantly higher in group 3 than in the control group but groups of 4 and 5 were lower. As for lipid peroxide in serum was the lowest in group 4 and glucose concentration was lowest in group 5 than in other groups.
Investigation of Heavy Metal Contents in Ganoderma lucidum(Fr.) Karst
Journal of the Korean Society of Food Science and Nutrition, volume 19, issue 2, 1990, Pages 187~193
Ganoderma lucidum has been widely used not only as ingredients in herbal medicine but also in pharmacological soft drinks. The author collected for analysis of content of 8 kinds of heavy metal(Cd, pb, Hg, Cu, Mn, Fe, As) in soil and cluture soil in an around the Taegu area including Sang Ju, Non Gong, Keum Ho, and Weol Bae. THe toxic content in Gaoderma lucidum showed relatively low level as in cadmium lead mercury arsenic : 0.8-0.13ppm 0.17-1.43ppm 0.02-0.32ppm 0.01-0.19ppm respectively : in copper mangenese zinc and iron : 0.93-4.29ppm, 0.37-2.18ppm 1.02-1.65ppm, 4.57-11.04ppm those grown in soil showed higher percentages of content than those grown on logs in lead copper zinc and iron by 43.2% 68.6%, 20.3% and 43.2% respectively. The content of heavy metals in those grown in soil and culture soil tended to be higher in the areas near factories of industrial complexes especially in manganese and iron. The content of heavy metals in soil and culture soil appeared lower than the mean values of Korean Soil. No interrelationship was found in the content of heavy metals between those of Ganoderma lucidum grown on logs and those grown in soil. In case of pot cultivation however the mushroom spawns are grown originally in soil which seems to influence the degree of content of heavy metals of media.