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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 :
Kwang Duk Moon
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
Development of Freezing Time Prediction Model and Thermo-physical Properties of Frozen Kimchi
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 125~130
This study was carried out to investigate the thermo-physical properties and design Freezing time prediction model from data of freezing test of Kimchi. Density of Kimchi were measured as 1001.9
0.03 kg/㎥ at unfrozen state, 987.0
0.07 kg/㎥ at frozen state and volume of the Kimchi expanded 4.67% at -l5
. Initial freezing point of Kimchi and seasoning were -4.0
, respectively. Freezing ratio of Kimchi were estimated more than 50％ at -5.0
, more than 75% at -l0
and approximately 90% at -25
. To obtain equation for freezing time prediction of Kimchi, freezing time(Y) was regressed against the reciprocal(
) of difference of initial freezing point and freezing medium temperature, reciprocal(
) of surface heat transfer coefficient, the initial temperature(
) and thickness(
) of samples. As results of the multiple regression analysis, equations were obtained as follows. Y
=0.9632). These equations shown better results than previous models, and the accuracy of its was very high as average absolute difference of about 10% in the difference between the fitted and experimental results.
Changes in Quality Characteristics of Bell Pepper Packaged with Different Films
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 131~135
Bell pepper was packed with several plastic films, and investigated the quality Characteristics such as gas composition, weight loss, microbial load, soluble solid content, ascorbic acid and color during storage at 10
. Cast polypropylene (CPP), low density Polyethylene (LDPE), Polyolefin (MPD, PD961) and linear low density polyethylene (LLDPE) were used for this purpose. Oxygen concentration inside packages generally showed a 10∼14% after 1∼2 weeks, but package with CPP maintained above 15％ throughout the storage. Carbon dioxide concentration of CPP was above 2%, but other treatments showed below 2%. Weight loss of all treatments was below 3.0% after 5 weeks. Total microbial count showed a similar pattern compared to yeast and mold, and CPP maintained the highest microbial load after 3 weeks. Yellowness (b value) of bell pepper was generally increased throughout the storage, and MPD and PD961 were higher than other treatments.
Effects of Surface Treatment with Polyethylene Film on Shelf-life of Packaged Kimchi
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 136~141
This they was conducted to investigate the surface treated effect of Packaged kimchi on the PH, acidity, total microbe, number of lactic acid bacteria, browning and formation of off-flavor during storage at 10
. Kimchi was treated with 70% ethanol(1 time spraying) and attachment of polyethylene film(PE) on the surface of packaged kimchi and stored at 10
. pH of the control and ethanol treated kimchi stored for 15 days was decreased to 4.0 level but, the pH of PE-treated kimchi maintained over pH 4.0 until 21 days of storage. The aridity was the same tendency as the pH, which showed delaying of fermentation by PE treatment. Total microbe of PE treated kimchi was lower and number of lactic acid bacteria was higher than those of control and ethanol treated products, respectively. Degree of browning and off-flavor of control and ethanol treated kimchi increased from 13 days of storage, but the degrees of the PE-treated kimchi was lower during all storage periods.
Effect of Respiration and Transpiration Rates on the Weight Loss of Various Fruits(Peach, Apple, Pear, Persimon, Mandarin)
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 142~146
In order to prepare allowable guidelines for weight loss for packed agricultural produces during distribution after harvest, resipration and transpiration rates were investigated for fruits such as peach, apple, pear, persimon and mandarin which produced in Korea. Respiration and transpiration rates were widely different from cultivar and harvesting season among same produces. Respiration rates were increased as an environmental temperature was increased. Moisture amount that produced by respiration in five fruits was 3.55∼107.67mg/kg/h and those moisture amounts were considered as no much influence for the strength of cartons for packing of fruits. Moisture amount produced from transpiration was 24 ∼ 1,195g for 15kg packing unit of fruits in 5 days. after harvest.
Quality Changes of Citrus kiyomi by Chitosan and Calcium Treatment and Storage Warehouse
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 147~153
Quality changes of citrus tangor(Citrus kiyomi) during storage by chitosan and calcium treatment and storage warehouse were investigated. Citrus fruits were treated with 2000-folds diluted iminoctadime-triacetate solution, and 1.5% chitosan with 0.5% CaC1
solution, and were at 30
for 24 hr before storage. The citrus fruits of about 12 kg/26 L plastic container were stored at 4
with 87% relative humidity. Decay ratio of citrus with precise temperature and humidity control were lower than the others during storage. Weight loss, moisture content of peel and flesh were decreased slowly during storage. 15 ∼ 18% of acid content were decreased on 120 days' storage. Vitamin C content were decreased rapidly during storage. 23 free amino acids were detected. Isoleucine and leucine were not detected, but alanine was detected only on stored citrus. Citrus fruits was kept well on its commodity quality for 3 month at 4
with 87% relative humidity.
Effect of Storage Temperature on the Microbiological and pH Changes of Mackerel, Croaker, and Saury During Storage
Sungbae Byun ; Lee, Sehee ; Lee, Seunghee ; Lee, Yongwoo ; Namkyu Sun ; Song, Kyung-Bin ;
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 154~157
To examine the quality changes of three typical fishes under usual storage conditions during marketing, we determined the total bacterial counts and pH values during storage of mackerel, croaker, and saury. Mackerels were stored at 0
and on ice at 19
, which is the usual storage condition in a local market and croakers and saury were stored at 0
. Total bacterial counts of mackerel, croaker, and saury were 3,2
, and 2.8 x 10
CFU/g at the time of storage respectively. Total bacterial counts of mackerel stored on ice at 19
increased during storage and reached to 8.4 x 10
6/ CFU/g at day 6, while those stored at 0
decreased up to 2 days of storage and increased to 5.6
CFU/g. For croaker and saury, total bacterial counts at 0
5/ and 2.1 x 10
5/ CFU/g at day 6, respectively, while those stored at 4
had 3.6 x 10
6/ and 2.6
5/ CFU/g. the pH value or mackerel was 5.56 at the time or storage, yet it increased to 6.04. The pH changes of croaker and saury had a similar pattern with that of mackerel, which increased with time of storage. These results suggest that storage of fishes at 0
should be better than those at 4
or on ice at 19
in terms of microbial safety as well as quality and shelf-life of fishes.
Changes in Chemical Components of Red Ginseng Processed from the Fresh Ginseng Stored at Low Temperature
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 158~161
The six-year old fresh ginseng harvested at earlier October was stored for 10 weeks in the rendition of 4
and RH 87∼92%, and the sugar content and the change of color was investigated in an interval of one week by taking sample of it after processed it to red ginseng. The total sugar content was 62.71% before it was stored and was a little reduced to 54.58% after 10 weeks of storage. The reducing sugar content was 11.69% before it was stored and was a little reduced to 9.92% after 7 weeks of storage. For the free sugars, the content of fructose was 0.47% before storage and gradually increased to 4.70% after 10 weeks of storage, and the contents of glucose and sucrose were gradually decreased after they have their peak value of 2.31% and 25.89% at five and three weeks of storage. The content of maltose was 6.62% before storage and it gradually reduced to 1.37％ after 10 weeks of storage. The color intensity was generally increased with the storage time, and the total rotor value(ΔE) has its peak value of 8.89 after 9 weeks of storage. For the browning pigment, the absorbance of 420nm and 440nm was increased after 6 weeks of storage. The similar trend was observed at 285nm where the precursor of browning pigment was investigated, however, the change was not observed for the freeze dryed ginseng.
Quality Distribution of Korean Shingo pears
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 162~168
The quality characteristics and distribution of Shingo pears were investigated for 3 years to establish a reasonable grade Bevel of the fruits. Shingo pears were purchased from the orchards located in five main product areas, Naju, Sangju, Ansung, Ulsan and Asan pears. Quality factory such as greenness, uniformity, defects, size, weight, sweetness, firmness, pH and titratable acidity were measured with the pears. The average greenness (100-yellowness) in Shingo pears for 3 years was 25.27% with variation of 17.72-36.57%. The average height and diameter of Shingo pears were 94.95 mm and 105.61mm, respectively. The average weight was 566.13 g, The average scores of defects on the surface of Shingo pears damaged by physical stress and by insects were 1.23 and 1.03, respectively. The average value of soluble solids content was 12.22
Brix. The average firmness was 0.96 kgf. The average values of pH and titratable acidity were 5.23 and 0.10 ％, respectively. In the results of the study based on assortment of producing districts, ranges in greenness of the pears by cultivating area was 17.23%-32.15%. Defects caused by physical stress and by insects did not show significant differences between cultivating area. Soluble solids content of the pears was ranged from 11.67
Brix to 12.94
Measuring Consumers' Value of the Functional Processing Diet Rice Using the CVM and Marketing Strategy
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 169~174
This study is to estimate consumers' value of the functional processing diet rice using the multi bounded discrete choice CVM. The results is shown that householders are willing to pay 2,637won/kg, 2,983won/kg and 3,428won/kg(definitely, sure, not sure) for buying the the functional processing diet rice. Results also show that the estimate of the aggregated buying value of the functional processing diet rice is approximately 2,239 billion won in the definitely scenario in Seoul province. The marketing strategy of the functional processing diet rice is divided by the on line and off line marketing.
Preparation of Yogurt Supplemented with Sweet Persimmon Powder and Quality Characteristics
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 175~181
Yogurt base was prepared from skim milk supplemented with sweet persimmon powder at the levels of 4% and 7％ and was fermented with Lactobacillus acidophillus. Sweet persimmon powder contained protein 2.2%, fat 30.5%, carbohydrate 56.6% and ash 2.5%, Quality characteristics of prepared yogurt were evaluated for acid production(pH), visible cell numbers, sensory property and oganic acid compositions during fermentation. Lactic acid content in yogurt supplemented with sweet persimmon powder was higher (1.12%∼l.21%) than that (1.05%) in yogurt made with only skim milk after 24 hours fermentation. The sensory score was higher yogurt made with skim milk than yogurt supplemented with sweet persimmon powder in taste, texture and overall acceptability. However, the acid production in yogurt supplemented with sweet persimmon powder were not significantly difference compared to yogurt made with skim milk The antioxidative activity by DPPH(a-a'-diphenyl-
-picrylhydratyl) method in yogurt supplemented with sweet persimmon powder and yogurt made with skim milk were higher than BHT 0.005 ％ used as control.
Changes of Quality Characteristics of Radishes Salted with Deep Seawater Salt
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 182~186
This study was carried out to observe the property changes of radishes salted with different salt (deep sea water and sun-dried salt). Shrinkage rate, salinity and texture were measured. The shrinkage rate values of radishes salted with deep seawater salt solution were higher than those salted with sun-dried salt in 8 hr after salting. The salinity of radishes salted with deep seawater salt solution was also higher than those salted with sun-dried salt. The jelly strength decreased during salting period and 5％ salting radish were lower than 3％ ones. The softness and hardness of radishes salted with deep seawater salt were higher than those salted with sun-dired salt as well.
Quality characteristics on noodle added with Pholiota adiposa mushroom powder
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 187~191
The effects of mushroom powder fer noodle pasty and noodle were investigated The peak viscosity of control was higher than that of added mushroom powder. The water absorption in farinograph slightly increased with the addition of mushroom powder. Decrease of lightness(L) and increase of redness(a) and yellowness(b) were shown with the increase of mushroom powder in wheat flour mushroom powder composite as well as noodles paste and wet noodles. The weight and volume of cooked noodles were decreased, but the turbidity of soup were not different with the addition of mushroom powder. The cohesiveness, springiness and chewiness of cooked noodles were increased with the addition of mushroom powder. The results of sensory evaluation cooked noodles showed that the wet noodles with high quality could be produced by 3∼5% addition of Pholiota adiposa powder.
Characteristics of Soft Soybean Curds prepared with the Ultra Fine Whole Soybean Flour and Proteinases
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 192~199
To prepare soybean curd utilizing effectively bioactive component of soybean, ultra fine whole soybean flour(UFWSF) was used as a soybean curd material for preparation of uncompressed whole soybean flour curd(UWSFC) in this study. The UWSFC was made with treatment by proteinase and coagulant, and proximate composition, color, textural properties and sensory evaluation of that were analyzed. Protease produced from Aspergillus sojae, bromelain and papain showed soybean curd coagulation ability and the pretense produced from Aspergillus sojae showed the highest soybean curd coagulation ability. When, after first heating and homogenizing, the proteinase was added to soybean milt textural properties of UWSFC were the best. Hunter's L and b values and textural properties (hardness, fracturability springiness, gumminess and chewiness) of UWSFC using proteinase and coagulant were higher than commercial soft soybean curd and adhesiveness and cohesiveness showed contrary tendency.
Quality of Noodle Added Powder of Opuntia ficus-indica var. Saboten
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 200~205
The purpose of this study was to investigate the effect of Opuntia ficus-indica var. Saboten powder on the quality of noodles. Noodles containing 04.5% of Opuntia ficus-indica var. Saboten powder were prepared for test the quality of mechanical and sensory characteristics. Moisture content of noodles with or without Opuntia ficus-indica var. Saboten powder was 32∼33%. In Hunter's color values of noodles of control, the lightness(L) was 74.21, redness(a) was -2.40 and yellowness(b) was 5.52. The lightness(L) of noodles was decreased by the increasing concentration of Opuntia ficus-indica var. Saboten powder. The redness(a) and yellowness(b) were increased by the increasing concentration of Opuntia ficus-indica var. Saboten powder. In mechanical characteristics of noodles, strength, hardness and brittleness were increased with increasing concentration of Opuntia ficus-indica var. Saboten powder. In sensory evaluation, color of noodles in C group(0.3％) and D group(0.5%) addded Opuntia ficus-indica var. Saboten powder were significantly higher score than control group(p＜0.05). Overall, Noodle added 0.3% of Opuntia ficus-indica var. Saboten powder showed the highest preference in sensory evaluation.
Effects of Electron-Beam Irradiation on Saponins and Physio-chemical Properties of Ginseng Powders
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 206~212
Comparative effects of electron beam and gamma-ray irradiation (25 ∼15 kGy) were investigated on saponin stability and some physiological and chemical properties of white and red ginseng powders. Saponin components were found stable upon irradiation of both energies when determined by TLC and HPLC, after 4 months of storage at room temperature as well as immediately after treatment The contents of total phenolics and acidic polysaccharides of the samples were higher in red ginseng than in white. Polysaccharide contents increased with irradiation doses. Amylase activity of white ginseng was stimulated by irradiation but decreased with the lapse of storage time. There were no apparent differences in electrophoresis patterns of extracted proteins depending on irradiation doses and energy sources.
Changes of Physiological Functionalities during the Fermentation of Medicinal Herbs Doenjang
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 213~218
In order to develop new functional doenjang, two types of medicinal herb doenjang were prepared with several medicinal herbs, bamboo salts and meju and then changes of its physiological functionalities were investigated during 6 months of fermentation. Antihypertensive angiotensin converting enzyme(ACE) inhibitory activities of medicinal herb doenjangs were decreased to 39.0∼5l.7% from 61.7∼72.5% after 6 months of fermentation. Fibrinolytic activity and electron donating ability of medicinal herb doenjangs were showed 10.4∼11.3 U and 96.3∼99.1% after 6 months of fermentation, respectively. SOD-like activity of medicinal herb doenjangs were also showed approximate 10% and tyrosinase inhibitory activity of 20
-water extracts of medicinal herb doenjang(I) was increased up to 97.6% from 12.9% after 6 months of fermentation. Crude protein content and total sugar content of medicinal herb doenjangs were approximate 14% and 33%, respectively, which were higher than those of traditional doenjang.
Optimization for the Phytosterol Extraction and Production of Structured Lipids from Safflower seed
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 219~223
Response surface methodology was used for monitoring and optimizing the extraction conditions of campesterol, stigmasterol,
-sitosterol, and total sterols from the safflower seed. The conditions of phytosterol extraction were optimized by using central composite design with the temperature(35∼75
), the time (1∼11hr, X
), and the preheating temperature(60∼100
) as three variables. The extraction conditions for maximum campesterol content were 59.01
), and 75.04
). But stigmasterol,
-sitosterol and total sterols were not significantly different under designed extraction condition in this study. Besides, oil was extracted from safflower seed at various conditions and yields were 23.44% at 35
and 20.05% at 80
, respectively. Total tocopherol content increased from 0.172% to 0.207% as the extraction temperature increased from 35
. A structured lipids(SL) was synthesized enzymatically by extracted safflower oil and conjugated linoleic acid(CLA). After 24hr reaction, 31.79 mol% CLA was incorporated into the extracted safflower oil.
Antibacterial Activity of Onion Pathogens and Isolation of Bacillus ehimensis YJ-4 from the Rhizosphere of Healthy Onion Roots
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 224~229
This study was carried out to isolate of antagonistic bacterium to Allium cepa L. pathogens. A total of 250 strains were isolated from A. cepa L. roots. The isolates were screened for antagonism to A. cepa L. pathogens and the isolated strain No. YJ-4 was selected among these bacteria. It was identified as Bacillus ehimensis based on morphological and physiological characteristics according to the Bergey's mannual of systematic bacteriology, Sherlock system of Microbial ID Int and 165 rDNA sequences methods. Bacillus ehimensis YJ-4 showed broad spectrum of antibacterial and antifungal activities against plant pathogens as Alternaria porri, Botrytis cinerea, Erwinia carotovora subsp. carotovora Fusarium of oxysporium, penicillium sp., Pseudomonas sp., Rhizoctonia solani, Sclerotium cepivotum, Septoria sp., Stemphylium botryosum. Speially B. ehimensis YJ-4 showed high antifungal activity on growth against F. oxysporium, the causal agent of onion Fusarium wilt.
Manufacturing of Dietary Mayonnaise used for Corn Starch and Identification of Dietary Effect
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 230~235
Mayonnaise has probability of fatness and adult disease because main components of it contain high calorie. We prepared dietary mayonnaise used for corn starch paste. And also, dietary mayonnaise with hot taste was manufactured by using both O.R.capsicum and O.R.paprika. It was observed that the calorie of general mayonnaise was 748 Kcal and the calorie of dietary mayonnaise used for starch was 237∼240 Kcal. The dietary effect was certified by animal experiment.
Stability of Immunoglobulin G(IgG) by Heat Treatment
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 236~240
This study was carried out to obtain fundamental data when developing new colostrum component fortified milk products. Residual immunoglobulin G (IgG) activities of both IgG fortified milk products under different pasteurization conditions and colostrum fortified milk powder products under different dissolving temperatures were measured. In the study, residual IgG activities of raw milk and IgG (50 mg and 250 mg) fortified milk products were sharply reduced upon increasing the temperature of heat treatment. After the low temperature long time (LTLT) treatment residual IgG activities of raw milk, IgG 50 mg and 250 mg fortified milk products decreased to 79%, 30％ and 21.6%, as compared to those before heat treatment respectively. However, almost no residual IgG activities were detected when IgG fortified milk was heated at 95
for 15 sec. There was no significant change in the residual IgG activities of IgG fortified milk powder products upon different dissolving temperatures (30
Functional Properties of Tea-fungus Beverage
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 241~245
To develope tea-fungus beverage(TB), media added various kinds of ingredients including black tea, persimmon leave tea, pine needle, mugwort mycelia and fruiting body of Cordyceps spp. were prepared fur fermentation. Tea-fungus beverage(TB) was prepared with tea-fungus by fermentation for 2 weeks at 30
. Functional properties of antibacterial activity, electron donating ability and nitrite scavenging ability were investigated in tea-fungus beverage(TB) and 5 times diluted tea-fungus beverage(DTB). Antibacterial activity against pathogenic E. coli and S. aureus was excellent in TB added pine needle, mycelia and fruiting body of Cordyceps japonioa while no activity in TB added persimmon leave tea. Electron donating ability of TB were ranged from 41％ to 87% in TB and were ranged from 11% to 63％ in DFB, high ability was in TB and DTB added pine needle and persimmon leave tea, while low ability in FB and DTB added mycelia and fruiting body of C. militaris. Nitrite scavenging ability was 63% in TB added black tea and 44% in TB added persimmon leave tea. Other ingredients added TB had weak nitrite scavenging ability.
Purification and Characterization of Protease from Bacillus subtilis PANH765
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 246~251
Pretense produced by Bacillus subtilis PANH765 was purified from culture supernatant by using ammonium sulfate fractionation DEAE-cellulose ion exchange chromatography, and gel filtration with Sephacryl S 200 HR and Sepharose CL-6B. DEAE-cellulose ion exchange column chromatography, separated the pretense into one fraction. This fraction was further purified using Sephacryl S 200 HR and Sepharose CL-6B gel titration. The molecular mass of pretense was estimated to be 35.0 kDa by the SDS-PAGE and gel filtration using Sepharose CL-6B. The results indicated that the purified pretense are monomeric proteins. Specific activity and purification folds of pretense were 657 U/mg and 4.35, respectively. The optimum temperature, optimum pit stable at a temperature range and pH ranges for the purified protease were 65
, 7.05, 50 ∼ 75
and 6.0 ∼ 7.5, respectively. The pretense activity was decreased by the presence of PMSF and DFP, which the protease activity was increased by the presence of Na
2＋/ and NH
Safety Evaluations of Irradiated Foods
Korean Journal of Food Preservation, volume 10, issue 2, 2003, Pages 252~260