Go to the main menu
Skip to content
Go to bottom
REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Korean Journal of Food Preservation
Journal Basic Information
Journal DOI :
The Korean Society of Food Preservation
Editor in Chief :
Volume & Issues
Volume 10, Issue 4 - Dec 2003
Volume 10, Issue 3 - Sep 2003
Volume 10, Issue 2 - Jun 2003
Volume 10, Issue 1 - Mar 2003
Selecting the target year
Effect of Washing Treatment of Electrolyzed Acid Water on Shelf-life of Greenhouse Mandarin Emits during Marketing
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 1~5
This study was carried out to extend a marketing shelf-life of the Jeju greenhouse mandarin fruits. Total soluble solids were not showed any significant differences by the temperatures and pre-treatments during the marketing period. Acid content and firmness of the fruits were gradually decreased, which were better in cold than in room temperature treatment. The fruits washed in electrolyzed acid water(pH 2.4∼2.7) maintained freshness higher than those of control Internal CO
concentration of those was 1.0 ％ more or less in the beginning marketing stage, but increased along the marketing period in mom temperature. Especially Internal CO
concentration of wax-coated fruits rapidly increased more than any other, whereas it was a little decreased in cold treatment. After 10 days in room temperature, decay ratio of the fruits was below 4.0% in electrolyzed acid water washing, compared to 10.4% in control. After 30 days in cold temperature, decay ratio was only 3.7% in electrolyzed acid water washing compared to 4.4% of wax-coated treatment and 7.4% of control. The weight loss among the pre-treatments in room temperature had no significant differences and was higher than in cold one.
Quality Characteristics of Minimally Processed Sweet-pumpkin during Storage
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 6~10
The objective of this study was to investigate the effect of browning inhibitor and vacuum packaging on minimally processed sweet pumpkin. The browning inhibitor were lo/e of ascorbic acid, citric acid, NaCl, MgCl
and their combination. For the minimal processing, sweet pumpkin was sliced and strip-cut followed by dipping in the solution of browning inhibitor. Effective browning inhibitors fer slice sweet pumpkin were ascorbic acid, NaCl and MgC1
, and those fer thin strip were combination and ascorbic acid. The hardness of minimally processed sweet-pumpkin repeated increasing and decreasing and decreased in the final of storage. However the change pattern of hardness was different according to cutting method. Magnesium chloride treatment was generally high grade on sensory characteristics. Sweet pumpkin treated with citric acid was distinguished on carbon dioxide generation and oxygen exhaustion.
Browning Inhibition and Quality Characteristics of Minimally Processed Mushroom (Agaricus bisporus Sing) Using Extracts from Natural Materials during Storage
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 11~15
Various quality characteristics of minimally processed mushroom were measured to select appropriate browning inhibitor. The treatment of extracts from Asparagi radix, cassia and kiwi on mushrooms have a high effectiveness like ascorbic acid or cysteine, known as a good chemical antibrowning agent. As a results of physical quality characteristics of minimally processed mushroom during storage, 1% cysteine and Asparagi radix were highly effective on degree of browning. Total phenol content and polyphenol oxidase activity showed slight differences among the mushroom treated with each browning inhibitors, but it has gradually increased during storage. Thus, these results suggest browning inhibitors from natural materials can be alternatives to prevent browning on mushrooms instead of chemical browning inhibitors including ascorbic acid or cysteine, has been widely used for antibrowning agent.
Estimated Gas Concentrations of MA(Modified Atmosphere) and Changes of Quality Characteristics during the MA Storage on the Oyster Mushrooms
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 16~22
This study was conducted to find out effective MA (Modified Atmosphere) gas compositions on the oyster mushroom through statistical analysis of the respiration rate and MA storage for the various packaging materials. Under the various gas compositions, the oxygen consumption rate of oyster mushroom was from 28.9 to 161.4mgO
hr and the carbon dioxide evolution rate was from 53.4 to 166.9 mgCO
hr at 20
. The estimated MA condition of oyster mushroom were 2.5∼4.5%O
by the RSREG(Response Surface Regression). The gas compositions of MA packaging are following that 0.03mm LDPE were 1.6∼3.0%O
,0.05mm LDPE were 1.2∼1.3%O
and Nylon+PE were 0.9∼1.2%O
. The weight loss increased at 0.03mm LDPE but has the lowest value at Nylon+PE. The hardness of pileus and stipe was decreased with storage periods. The
E-value increased with storage period and seriously changed in early storage period at 12 and 20
. In the 0.05mm LDPE, the gas compositions of packaging were similar to estimated gas compositions from the RSREG and the storage quality was superior to the other packaging materials in weight loss, hardness, and color difference at 4, 12 and 20
Development of the Corrugated fiberboard Box for Cold-chain Distribution of Chinese Cabbage
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 23~27
This study was conducted to develop the corrugated fiberboard box which is suitable to pre-cooling and low temperature distribution of chinese cabbage Consider from a cooling performance viewpoint, the folding type box with 5.4% vent hole ratio was most efficient for fast cooling and even temperature distribution in the packaging box. At the end of storage periods, the compressive strength of the folding type box was less than the bliss type box. However, the compressive strength of the folding type box after storage was higher than required safety compressive strength for long term storage. So the folding type box was considered to have no problems toy practical use. The shelf-life of the chinese cabbage packaged with the developed box was 6∼7 days which was 2∼3 days longer than usual packaging.
Development of an Environmental Monitoring and Warning System for Cold Storage Rouse Using Internet
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 28~31
For safe storage of agricultural products in the cold storage house, accurate monitoring of temperature, humidity and gas conditions is necessary. This study was conducted to develop an environmental monitoring and warning system for the cold storage house to improve safety of storage. The system developed in this study is able to monitor temperature, humidity and
concentration in the storage house and to send alarm signal to the farmer by telephone and beeper when abnormal conditions have been occurred in the storage house. And the developed system use internet network so we can supervise storage conditions in the home. From the results of the performance test, it was found that the temperature and relative humidity can be controlled within the range of 0.5
2 percent. And farmer's response was fair.
Effect of Storage Conditions on Quality Stability of Dried Laver(Porphyra tenera)
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 32~36
Quality stability of the dried layer Porphyra tenera depending on various light sources, water activities, packaging materials and storage temperatures were investigated by peroxide value and chlorophyll degradation. Major fatty acids of dried layer were 45.7％ eicosapentaenoic acid and 13.6% palmitic acid. Quality stability was increased in order of darkness, incandescent and fluorescent increased sharply with the decrease of water activity and temperature, and also improved by the packaging material with strong barriers of water vapor, oxygen and light.
Preservative Effect of Natural Antimicrobial Substances Used as Steeping and Packaging Agent on Postharvested Strawberries
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 37~40
Coptis chinensis extract and grapefruit seed extract, natural antimicrobial substances, were applied to the dipping treatment of strawberry and incorporated in the packaging films. Strawberry was steeped in the extract solutions of 50 ppm concentration and packed with the low density polyethylene(LDPE) films incorporated with 1% extracts. During the storage at 5
, the qualities of microbial counts, awぶy ratio, texture and chemical attributes were measured for the pretreated strawberry. The LDPE films incorporated with the extracts retarded the growth of aerobic bacteria, lactic acid bacteria and yeast that had been contaminated before the pretreatment, significantly lowed the decay ratio, and gave better retention of textural firmness. The chemical and physical qualities of strawberry were not affected by the packaging films. When strawberry was steeped in the extract solutions, the effects of the packaging film incorporated with the extracts on the qualities of strawberry were accelerated.
Effect of Steeping Treatment in the Natural Antimicrobial Agent Solution on the Quality Control of Processed Tofu
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 41~46
To prove the extension of shelflife of soybean curd(Tofu) steeped in the diluted solution of botanical antimicrobial agent and stored at 20
, such chemical ＆ microbial properties as the contents of moisture, crude protein and crude fat, colony count and surface color of Tofu were investigated in comparison with the control. Tofu treated with botanical antimicrobial agents showed higher contents of moisture, crude protein and crude fat compared to those of the control Tofu through all the storage period. After 7 days of the storage period, cell count of coliform bacteria reach 75 x 103CFU/m1 in the control Tofu, whereas 13∼39 CFU/ml in Tofu treated with botanical antimicrobial agent Treatment of Tofu with botanical antimicrobial agent seemed to be a potential method to prolong the shelflife of processed Tofu.
Internal and External Quality of Fuji Apples
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 47~53
This study was carried out to investigate the quality characteristics and its distribution of Fuji Apple produced in Korea. The appels were collected 1mm the major producing areas of the apples, Cheongsong, Yechun, Bongwha, Singju and Yesan. Quality characteristics of the apples produced in these areas for 3 years were measured in terms of redness, size, weight, uniformity, defects, sweetness, firmness, pH and total acidity, The average redness for 3 years in the apples was 88.94% and the apples in the third year had the highest value, 93.88%, in redness. The average size toy 3 years in the apples was 87.17mm and the average weight was 276.74g. In external appearance, defects on the surface of the apples caused by physical factors were more serious than those by insects. Sweetness was 14.81
Brix and its variation was 1.78
Brix. The average firmness for 3 years in the apples was 0.83kgf, The pH value and total acidity for 3 years in Fuji apples were 3.83 and 0.32 ％, respectively, and the values had no significant difference between production years. According to the producing areas, the apples of area A in redness showed the highest value, 91.10% and these of area D showed the lowest value, 86.15%. The highest value for size was 88.12mm for area C and the lowest value was 86.40mm for area D. The apples of area B had the heaviest weight, 280.49g and these of area D in weight had the lowest value, 273.89g. No great difference showed in external defects and total acidity of the apples among the areas. In sweetness by districts, the apples of area E had the highest value, 15.32
Brix, while area B was for the lowest value, 14.58
Brix. The firmness of Fuji apples produced in area D and E was the highest value, 0.83kgf, and the apples of area C were the lowest value, 0.76kgf far firmness.
Quality Characteristics and Distribution of Early Harvesting Mandarin Oranges
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 54~59
To get basic data for quality grading of Mandarin oranges, the oranges were collected from five major areas distributed in Cheju Island, Korea for 3 years and the quality characteristics such as greenness, size, weight, uniformity, sweetness, pH and titratable acidity and its distributions were analyzed. The mean value of greenness (100- yellowness) of peel color in Mandarin oranges was 2.58% and its variation was very large, 9.04%. The average height and diameter of the oranges were 47.51 mm and 56.05 mm, respectively. The average weight was 82.24 g and its variation was 29.92g. The sweetness varied between 5.60
Brix and 17.2
Brix and its average value was 10.53
Brix. The average values of the pH and total acidity of the oranges were 3.90 and 0.71 ％, individually. In quality characteristics of Mandarin oranges according to the cultivated areas, area D had the lowest value in the strength of greenness, 1.14% and area D had the highest value, 3.53%. The highest values of the height and diameter in Mandarin oranges were 49.35mm and 57.48mm for area A and the lowest values of them were 46.35mm and 54.87mm for area E, respectively. The highest value of the weight in Mandarin oranges was 87.61 g for area A and the lowest value was 76.77g fer area E. Although the sweetness ranged from 10.2
Brix for area E to 10.75
Brix for area D, the difference by the areas was insignificant. For pH values, area B had the highest value, 3.96, while area E showed the lowest value, 3.78. Area A and E in titratable acidity were the areas shown the highest value, 0.75%, whereas area B marked the lowest value, 0.64%.
Identification and Determination of Dietary Fibers in Citron, Jujube and Persimmon
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 60~64
This paper was performed to identify and determine dietary fibers considered as nutracerticals and for pharmaceuticals in Korean fruits, citron, jujube and persimmon. In the pulp and peel of citron, jujube and persimmon, the contents of dietary fiber were determined by the method of AOAC and Van Soest et al. The contents of dietary fiber(DF) in the pulp of citron were 2.61％ of insoluble dietary fiber (IDF) and 1.25% of soluble dietary fiber(SDF) based on wet weight. The contents of DF in the peel of citron were 7.32% of IDF and 0.71％ of SDF. The total pectin contents in the pulp and in the peel of citron were 1.77% and 3.19% respectively. The contents of IDF in the pulp of jujube were 2.98%, SDF 0.91 ％ calculated on wet weight basis. The contents of IDF were 16.88%, SDF 1.53% in the peel of jujube. The contents of DF in the pulp of persimmon were 1.95% of IDF and 0.31 ％ of SDF based on wet weight. The contents of IDF were 15.71 ％, SDF 2.46% in the peel of persimmon. In dietary fibers of Korean fruits, citron, jujube and persimmon, IDE were much higher than SDF and mainly in the pulp. Therefore, they would be good source of dietary fibers.
Studies on the Nutritonal Components of Mushroom(Sarcodon aspratus)
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 65~69
This paper was performed to analyze the nutritional components for the basic of studies to estimate the nutritional and functional valuation of mushroom(Sarcodon aspratus) The contents of moisture, ash, crude protein, crude fat and carbohydrate in mushroom were 89.93, 1.18, 3.67. 0.96 and 4.26%, respectively. The major free sugar were glucose, sucrose, trehalose, xylose, and cantained more trehalose than other sugars. The total content of amino acids was 796.85mg/100g-fr.wt. And the contents of essential and non-essential amino acid of hydrolyzed amino acid was 300.77 and 486.08mg/100g-fr.wt, respectively. Mushroom contained mush valine, leucine, threonine, Iysine, alanine, glycine, aspartic acid, and glutamic acid. The contents of essential and non-essential amino acid of free amino acid was 124.95, 138.52mg/100g-fr.wt., respectively. and were cantained mush methionine, Iysine, valine arginine, Aspartic arid, and tyrosine. The content of Amino acid derivatives 46.81 mg/100g-fr.wt., and were contained mush mornithine, sarcosine,
-alanine, and phosphoserine. The content of vitamin C was 5.43 mg/100g-fr.wt. The contents of sodium and potassium were 375.73, 61.82mg/100g, respectively.
Occurrence of Off-Odor and Distribution of Thermophilic Bacteria from Rice and Cooked Rice Stored at Electric Rice Cooker
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 70~74
The distribution of mesophilic and thermophilic bacteria in milled rice was not different according to growing land and variety of rice. However, The number of these bacteria were abundant in milled rice of lower milling degree or longer storage period. The growth of thermophilic bacteria in cooked rice of electric rice cooker was rapidly increased during storage of lower temperature below 75
. Thermophilic bacteria were not appeared just after cooking. After cooked rice was stored far 18∼24 hon thermophilic bacterial growth was rapidly increased by changing spore to vegetative cell. The positive relation between cell number of thermophilic bacteria and occurrence of off-odor was slightly observed. The number of thermophilic bacteria in upper cooked rice of oven and was higher than those in inner and lower cooked rice. Major volatile compound of milled rice cooked and stored in electric rice cooker was hexanal oriented from rice. After long storage, it was confirmed that furan was major volatile compound as off-odor.
Nitrogen Compounds and Free Amino Acids of Black Bean Kanjang Prepared with Different Cooking Conditions of Whole Black Bean
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 75~79
Total nitrogen(TN) contents in all samples were in the range of 308.3 to 925.9 mg% and TN value of kanjang prepared with high pressure(HPK)-heated bean was lower than that of normal pressure(NPK) and steam(SPK)-heated bean. TN content was slightly increased according to the heating time of bean. Amino type nitrogen(AIN) contents in all samples were in the range of 133 to 451.5 mg％ and AIN value of NPK(451.5 mg%) was higher than that of HPK(133∼171.5 mg%) and SPK(178.9∼224 mg%). Ammonia type nitrogen(AON) contents in all samples were in the range of 23.5 to 142.0 mg% and AON value of HPK was lower than that of HPK and SPK. Free amino acid(FA) contents in all samples were in the range of 133 to 451.5 mg%, and then FA content of NPK was higher than that of SPK(178.9∼224 mg%) and HPK(133 ∼171.5 mg%). Lightness(L) value of Hunter color in all samples were in the range of 45.13 to 49.08 and was similar with each other. Redness(a) and yellowness(b) value were in the range of 25.30∼34.43 and 52.55∼74.13, respectively.
Characteristics of Soy Protein Hydrolysates with Enzymes Produced by Microorganisms Isolated from Traditional Meju
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 80~88
In order to establish the enzymatic hydrolysis system improving of taste and flavor in the preparation of soy protein hydrolysates using the enzymes with excellent hydrolytic ability and different hydrolysis pattern of soy protein, Degree of hydrolysis(DH) and surface hydrophobicity under the optimal conditions of enzyme reaction, hydrolysis patterns by the SDS electrophoresis and sensory evaluation of soy protein hydrolysates by enzyme reactions were investigated. Four enzyme reactions were highly activated at pH 7.0, 45
under the optimal conditions. As result of changes on the pattern of soy-protein hydrolysates by SDS-electrophoresis, high molecular peptides of hydrolysates by No. 5(Mucor circinelloides M5) and No. 16(Bacillus megaterium B16) enzymes were slowly decrease and 66KD band of these were remained after 3hours reaction. Production of low molecular peptides of hydrolysates by No. 4(Aspergillus oryzae M4) and No. 95(Bacillus subtilis YG 95) enzymes were remarkably detected during the proceeding reactions. As results of HPLC analysis, low molecular peptides of 15∼70KD were mainly appeared during the proceeding enzyme reactions. And, the more DH was increased, the more SDS-surface hydrophobicity was decreased. Hydrolysates by No. 4 enzyme was not only the highest DH of all hydrolysates, but the strongest bitter taste in a sensory evaluation. Sweat taste among the hydrolysates showed little difference. But, when combinative enzymes were treated, combinative enzyme of No. 4(Aspergillus oryzae M4)and No. 16(Bacillus megaterium B16) showed the strongest sweat taste. In conclusion, we assumed that it will be possible to prepare the hydrolysates having functionality when soy-protein were hydrolyzed by these specific enzymes.
Antimicrobial Activity of Lentinus edodes Extract
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 89~93
To develope natural food preservatives, ethanol and water extracts were prepared from the Lentinus edodes and antimicrobial activities were examined against 10 microorganisms which were food borne pathogens and / or food poisoning microorganisms and food-related bacteria and yeasts. Ethanol extract exhibited antimicrobial activities for the microorganisms tested, but not on lactic acid bacteria and yeast Especially, minimum inhibitory concentration(MIC) for Escherichia coli were as low as 0.5 mg/mL. Antimicrobial activity of the ethanol extract was stable by the heating at 121
for 15 min and not affected by pH. The ethanol extract of Lentinus edodes exhibiting high antimicrobial activity. The highest antimicrobial activity adjust bacteria tested was found in the ethylacetate fraction.
Effects of Food Material Water Extracts on Content of Testosterone and Dihydrotestosteron in Serum and Skin of Rat
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 94~98
Effect of mixture of food material water extracts(modouri) composed of Job's tears, maize, buckwheat Japanese mushroom, lovage, licorice and jujube(13 : 50 : 15 : 2 : 5 : 5 : 5, v/v)] on the content of testosterone(T) and dihydrotestosterone(DHT), biochemical and histological changes of rat were investigated. Animal experiments(30 rats) were divided into 3 experimental groups(control, modouri and propecia). The summarized results were as follows: Activities of GOT, GPT, ALP,
-GTP and content of total cholesterol and total lipid are normal in modouri group. Therefore modouri does not give rise to any damage in the liver. Also in the histological view, modouri does not have any hepatotoxic effect and increase the number of hair folicle. Total(T+DHT) and DHT content in rat serum and skin are significantly decrease in modouri group compare to the control but there is not any significant difference with propecia.
Characteristics of Electrolyzed Water Manufactured from Various Electrolytic Diaphragm and Electrolyte
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 99~105
This study was carried out to investigate the efficacy of surface sterilization and the physicochemical properties of electrolyzed water manufactured from various electrolytic diaphragm and electrolyte. Physical properties of electrolyzed water manufactured from the diaphragm system were the most effective at the following conditions; the distance between diaphragms was 1.0 mm and the supplying rate of 20% NaCl was 6 mL/min. The ORP, HClO content and pH at above conditions were 1,170 mV, 100 ppm and 2.5, respectively. And two stage electrolyzed system was more effective than one stage electrolyzed water manufactured from non-diaphragm system, with 4 mL/min supplying rate of 20% NaCl, was similar to the most effective diaphragm system. But ORP, HClO content and pH were abut 800 mV, 200 ppm and 9 level, respectively. Sealed electrolyzed water could be preserved more than one month at room temperature with ORP of 750 mV in non-diaphragm system and 1,150 mV in diaphragm system, and HClO content of 100 ppm. Twelve kinds of microorganism tested were sterilized within 30 seconds from initial total counts of 10
6/cfu/ml by electrolyzed water. Though the ORP and HCIO contents of electrolyzed water manufactured from various electrolyte were higher in order of NaCl>KCl>CaCl
, there were no difference between the electyolytes in the efficacy of sterilization. Salmonella typhi and Vibrio Proteolyticus were also sterilized by electrolyzed water manufactured from elctrolytes of NaCl CaC1
Internal and External Situation of Irradiation Technology Utilization in the Food and Pubic Health Industry
Korean Journal of Food Preservation, volume 10, issue 1, 2003, Pages 106~123