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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 7, Issue 2 - Dec 1978
Volume 7, Issue 1 - Jun 1978
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Nutritional Evaluation of Muscle Protein of Flounder, Limanda herzensteini, Dried by Different Methods
Jeong, Bo-Young ; Byun, Dae-Seok ; Pyeun, Jae-Hyeung ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 1, 1978, Pages 1~6
Muscle fillets of flounder, Limanda herzensteini, were sliced into small pieces and dehydrated by the methods of sun drying, hot air drying and vacuum freeze drying, and evaluated for the protein quality by the method of shortened pepsin pancreatin digest residue (SPPDR) index which is the modified method of shortened pepsin digest residue index. In the analysis of the muscle protein hydrolysates, glutamic acid, aspartic acid and lysine comprised about 39% of the total amino acids of the protein. The content of pure protein in flounder muscle was 18.8%. The result of nutritional evaluation of the dried muscle protein by the computation of the SPPDR index showed that the freeze dried flounder muscle protein was superior in the nutritional efficiency to the others, sun dried. The freeze dried flounder muscle protein marked 89 of the SPPDR index number which is quite similar to the muscle protein of terrestrial animal in nutritional quality.
Changes in contents of general components and amino acids of comfrey during growth
Cho, Jei-Heung ; Choi, Chil-Nam ; Jung, Oh-Jin ; Kim, Il-Su ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 1, 1978, Pages 7~13
Changes in contents of general components of comfrey cultured in Korea were experimented and amino acids were analyzed by thin layer chromatography (T.L.C.) and gas chromatography (G.L.C.). The results obtained were as follows; 1. General components of comfrey such as moisture, fat, protein, carbohydrate, crude fiber and total ash were 13.20, 2.22, 22.30, 37.62, 9.38 and 15.06%. respectively, after 60 days growth. 2. The root of comfrey after 60 days contained 6.03% of alanine, 2.24% valine, 10.77% arginine, 2.96% glycine, 4.08% histidine. 1.54% isoleucine, 0.58% cystein, 1.72% methionine, 7.55% aspartic acid, 7.81% glutamic acid and 4.65% lysine in the gas chromatographic analysis of amino acid composition 3. The crude protein was decreased after 60 days of growth whereas the contents of carbohydrate, crude fiber and total ash were increased. 4. The total amount of amino acids in root was greater than that in leaf of comfrey.
An Analysis of General Components and Coli-form Bacteria Survey on the Marketed Milk in Chollabuk-do Area
Kim, Sun-Yeong ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 1, 1978, Pages 15~18
For a general ingredients analysis and E Coli-form bacteria surveyed on the marketed milk, samples of bottled milk produced by four different companies were collected in Cholla Buk-do area and examined. The results are: 1) In water content samples A and C exceeded the standard slightly whereas B and D were good. 2) The contents of crude fat and crude protein of all samples were slightly higher than the standard. 3) All samples were deficient in contents of the crude ash and lactose. 4) In spite of the winter, all samples contained more coli-form bacteria than the standard allowance. Through the above results, it could be seen that all samples of marketed milk were a little poor in the contents of general ingredients and contained more coli-form bacteria than the standard allowances. Therefore, considering the general trends of increasing milk consumption and its influence on the national public health. it is necessary for the milk manufacturer to try to streng hen the scientific inspection and improve, the handling of milk products during the distribution.
The studies on the optimal period of flowering acceleration of low temperature treated Rephanus sativus L.
Kim, Hong-Seob ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 1, 1978, Pages 19~23
The influence of low temperature treatment on Raphanus sativus L, stimulating the conversion of sexual reproduction period over vegetative reproduction period. was verified by the research of many scholars, and the low temperature limit and the time period to obtain the desired results were reported by Miller and Yamamoto et al. This paper will report the results of an experiments as to determine the proper temperature regulation period by determining the sensitivity stimulation period during the growing period of plants. Since the results of this paper alone are inconclusive. further research will be carried out and reported in the future by this author.
A Study on the Status of Weaning in Korea(I) An Analysis of Nutritional Compositions of the Weaning Food Purchased in Korean Markets
Rho, Sook-Nyung ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 1, 1978, Pages 25~34
Numerous studies on the ablactation have been reported since Jundell’s report in 1924. This paper deals with the comparison in nutritional values, composition, economical sense and recommended dietary allowances to Korean infants of the weaning foods sold in Seoul, Jeonju and Gunsan together with the analysis of nutritional compositions of the most recommendable weaning food among those investigated. The results obtained from this study were; 1. Among ten kinds of the weaning foods produced in Korea, only nine sorts could be purchased in Seoul, seven in Jeonju and five in Gunsan. 2. It was difficult to compare directly the compositions of the weaning foods each other because of the differences of the unit indicated. 3. Not only the price of the same product in the same area was differentiated by 10 to 100 won but also the standard of nutritional composition was not identically indicated by the company produced. 4. Since the amount of directed dietary intake was much more than the actual nutritional requirements of Korean infants, waste of money was considered, if used according to the directions. 5. The nutritional compositions of the most recommendable weaning food among those investigated were indicated in Table. 6. More nutritious and economical weaning food adequate to Korean infants must be developed through further scientific, in vivo experiments.
A Study on Diets of Gwangju City Residents
Nam, Hyun-Keun ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 1, 1978, Pages 35~39
In order to understand the diets of Gwangju city resident, nutrition survey was carried out through four years from 1974 to 1977. 1. Average intake of nutritional elements for an adult per day was 580. 25gr in 1974, 583.62gr in 1975, 599.13gr in 1976, and 597.72gr in 1977. 2. Average calorie distribution of the nutritional elements per adult per day was 13.51% protein, 4.70% fat and 81.08% carbohydrate in 1974; 11.6% protein, 7.1% fat and 81.3% carbohydrate in 1975; 15.0% protein, 4.9% fat and 80.1 % carbohydrate in 1976; 13.79% protein, 4.3% fat, and 82% carbohydrate in 1977. 3. The ratio of the animal protein to total protein consumed was 20.01% in 1974, 25.89% in 1975, 26.01% in 1976, and 29.38% in 1977. 4. In aspect of calorie, taken-in calorie was 2456.91 cal in 1974, 2515.10 cal in 1975, 2544.58 cal in 1976, and 2519.08 cal in 1977. However most of calorie were lower than the R.D.A. (3000cal). 5. The amount of ingested protein was 78.18 gr in 1974, 87.61 gr in 1975, 89,93 gr in 1976, and 81.65gr in 1977. The amount was higher than the R.D.A. (80gr) except 1974’s protein amount. 6. As for fat consumption, it was 27.18 gr in 1974, 40.96gr in 1975, 29.61gr in 1976, and 25.64gr in 1977. But these values were much lower than the R.D.A. (40gr) except for 1975’s. 7. In aspect of the minerals (Fe, Ca), intake of Ca was 462.34mg in 1974, 400.07 mg in 1975, 488.14 mg in 1976 and 440.95mg in 1977. The consumption of Ca was lower than the R.D.A. (600mg). Fe was 10.27mg in 1974, 8.54mg in 1975, 11.36mg in 1976 and 20.84mg in 1977. Most of them were higher than the R.D.A. (10mg) except 1975. 8. It was found that thiamine and riboflavin were ingested slightly higher than the R.D.A. (1.4mg, vit.
, 1.6mg, vit.
). The amount of niacin and ascorbic acid were also higher than the R.D.A. except 15.41mg of niacin in 1975.
The Starch Content of Fish Meat Paste Products on Market
Kim, Se-Kwon ; Yang, Syng-Teak ; Lee, Eung-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 1, 1978, Pages 41~42
Starch is widely used to make such fish meat paste products as Kamaboko and fish sausage in order to supplement the elasticity and increasing the weight of products. In this paper, the amounts of starch in the marketed products such as fish meat paste, fish sausage, beef sausage, hotdog sausage and pork ham were examined and discussed the relation between starch content and quality of the products. From the result, the amount of starch in steamed and packaged Kamaboko, steamed Kamaboboko, broiled fish meat paste(Chikuwa), fried fish meat paste products, fish sausage, pork ham and hotdog sausage were 9.6%, 13.9%, 14.6%, 18.5%, 12.2%, 11.9% and 19.2%, respectively. The result showed that the relation between the amount of starch added and quality of products were corelated.
A Study on Water Holding Capacity of Fish Meat Paste Products
Kim, Mu-Nam ; Jo, Sang-Joon ; Lee, Kang-Ho ; Choi, Jin-Ho ;
Journal of the Korean Society of Food Science and Nutrition, volume 7, issue 1, 1978, Pages 43~52
It is well known that water holding capacity plays an important role in processing such meat products as frankfurter-type sausage and fish meat paste products as kamaboko and fish sausage. Consumer qualities of meat products, such as appearance, flavor, as well as drip and shrinkage on cooking, depend greatly on the degree of water binding. In this paper, the water holding capacities of fish paste and salt added paste of white corvenia, Argyrosomus argentatus and file fish, Novodon modestus were measured by centrifuging and press method before and after cooking. And the effects of the addition of phosphates and starch to enhance water binding and stabilize gel formation were also discussed. In addition, the experimental conditions which are suitable to determine the water binding of fish meat paste product were suggested. The results were expressed in percent of water absorbed by the filter paper when pressed or released by pressor or centrifuge to the weight of sample. From the results. a proper condition to measure the water holding capacity of fish meat paste was that 3.0 g of sample which was previously added with 10 percent water was centrifuged at 13,400 G or 12,000 rpm for 15 minutes for the centriguging method and for press method, 0.3 g sample with 10 percent of water added was extracted by an oil pressor at
for 1 minute. Water holding capacity of fresh paste of white corvenia was relatively higher than that of file fish and the difference between species of fish was greater than the difference between measurments by two methods. Sodium chloride had a great effect on enhancing the water holding capacity of fish meat paste giving better effect when 3.0 percent of salt was added. Phosphates used except calcium phosphate revealed a certain enhancement in water binding, yielding best effect at 0.3 percent addition, and metaphosphate seemed to be more effective in order. The addition of corn starch, however, appeared to be not so effective for enhancement of water binding in fresh-salt-added fish meat paste but in cooked fish paste which might be attributed to absorption of water by starch grain and swelling during the heating and consequently enforced gel strength of cooked fish paste. And the water holding capacity of cooked fish paste was proportionally related to its gel strength.