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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 11, Issue 4 - Dec 2004
Volume 11, Issue 3 - Sep 2004
Volume 11, Issue 2 - Jun 2004
Volume 11, Issue 1 - Mar 2004
Selecting the target year
Preservative Effect of Garlic Stalk or Pork Cooked in Soy Sauce by the Addition of Botanical Antimicrobial Agent-Citrus and Red Ginseng Mixture
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 1~6
The mixture of botanical antimicrobial agent-citurs product and ginseng extract mixture(BAACG) was applied to garlic stalk or pork cooked in soysauce to extend their selflife. BAACG showed a remarkable antimicrobial activity against a wide spectrum of food-borne infection microorganisms and thermal and pH stability. In comparison with scanning electron microscopic photos of microbial cells not-treated and treated with BAACG the physiological cytomembrane function of BAACG-treated microorganisms was destroyed and the dead cell numbers was increased. The quality of garlic stalk or pork cooked in soysauce was controlled by the addition of BAACG in their raw materials. BAACG-treated garlic stalk or pork cookeries showed considerably to decrease the numbers of total cell count and expressed no odor and no sticky state appeared in the control. BAACG was expected to be a preservative agent which could be applied to raw or processed food stuffs in the view of food safety.
Effect of Storage Condition on the Quality and Microbiological Change of Strawberry “Minyubong” during Storage
Lee, Se-Hee ; Lee, Myung-Suk ; Namkyu Sun ; Song, Kyung-Bin ;
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 7~11
To examine the effect of storage condition on the quality and microbiological change of strawberry “Minyubong”, the rate of weight loss, decay rate, pH and titratable acidity, and microbial (total bacterial count, mold and yeast) changes were determined during storage. Strawberry fruits were packaged with low-density polyethylene (LDPE). Strawberries were then stored at 4
, respectively. LDPE package was effective on the decrease of decay rate of strawberry as well as the rate of weight loss, compared with the non-packaged. Microbial changes of strawberry stored at 4
were monitored during storage. Packaging affected the microbial change, resulting in retarding the growth of total bacteria as well as mold and yeast, compared with the non-packaged, regardless of storage temperature. These results indicate that storage of strawberry fruits wrapped with LDPE at 4'C should be recommended in terms of quality as well as its shelf-life.
Preference Test of Yukwa in the particular regions of America
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 12~16
This study was to investigate the preference test of among 10’s and 20’s in New York, Atlanta, Chicago and Sanfrancisco in USA. Preference of packaging, design, printing, flavor, texture and overall preference surveyed. About thirty percent of the respondents showed high score in packaging among the items. The design and color of Yukwa was 22.0％ and 24.1％ in “excellent”. American did not prefer the texture due to stickiness of Yukwa. However, 92.7％ of the respondents showed high score in overall acceptability of Yukwa. On the basis of this result Yukwa would he developed for residential people’s preference. It is possible to export successfully the Korean traditional snack, Yukwa.
Preservative Effect of Soybean Sprouts Pre-soaked and Cultivated in the Solution of Natural Antimicrobial Mixture
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 17~21
The antimicrobial effect of mixed solution of botanical antimicrobial agent-citrus product (BAAC) and such a natural additive as aloe, ginseng or Prunus mume extract on the spoilage microorganisms of soybean sprouts were investigated by paper disk method. The mixture (BAAG) of BAAC and ginseng extract showed the remarkable antimicrobial activity in the result of the experiment. Therefore, we used BAAG as pre-soaking and cultivating solution of soybean sprouts. Total bacterial and Escherichia coli cell count of soybean sprouts pre-soaked and cultivated in the BAAG-diluted solution (50 ppm) showed 2.5
10 CFU/mL and 1.3
10 cfu/mL in comparison with 3.5
cfu/mL and 5.8
cfu/mL of the control, respectively. BAAG-treated soybean sprouts also showed no slimy brown product and undesirable odor characterized in the control. It was confirmed that BAAG could be a proper pre-soaking and cultivating solution of soybean sprouts.
Processing of Functional Mackerel Fillet and Quality Changes during Storage
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 22~27
In order to endow mackerel fillet with antioxidant effect, functionality and remove fishy smell, chitosan, oligosaccaride, extracts of green tea, dill weed and ginger was used as soaking solution additives. Quality characteristics of soaked mackerel fillet(SMF) was investigated during storage temperature and time after vacuum packing with polyvinyl chloride film. From the results of VBN measurement, initial spoilage was showed within 2 or 3 weeks in SMF soaked with brine including extracts of green tea, herb and ginger at 5
. In case of adding chitosan and oligosaccarides to the solution mentioned above, initial spoilage was found from 4 to 7 weeks, oxidation was reduced remarkably and SMF stored at -20
maintained the freshness during 80 days. Viable cell counts were reached to 108 for 3 weeks storage at 5 and 0
. But no change of viable cell counts was founded at -20
. The shelf-lifes of SMF according to 5, 0 and -20
storage temperatures were 2 to 3, 4 to 7 weeks and about 3 months, respectively.
Quality Characteristics and Flavor Compounds of Geumsan Perilla Leaves Cultivated in Greenhouse and Field
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 28~33
Quality and flavor compounds of perilla loaves cultivated in greenhouse(May) and field (August) in Geumsan province were investigated and compared. All perilla leaves contained 4.0％ crude protein and 0.8％ crude lipid. Crude flavonoid contents of perilla leaves cultivated in greenhouse and field showed 25.2％ and 26.5％, respectively and each crude saponin content was 2.7％ and 2.8％. Pretense activity were showed 11.8 unit in ethanol extracts and 7.1 unit in water extracts of perilla leaves cultivated in field. Hardness and chewness of bottom parts of field-perilla leaves were higher than those of top and middle part, whereas the cohesiveness of top parts and middle parts of perilla leaves were higher than that of bottom part. Furthermore, texture properties of greenhouse-perilla leaves were similar with those of field-perilla leaves except chewness. Nine kinds of flavor compounds such as 1-octen-3-ol, linalool,
-farnesene, perilla ketone, nerolidol, eugenol,
-cadinol were identified in greenhouse-perilla and field-perilla leaves, showing that main flavor compound was perilla ketone.
Effect of Whey Calcium on the Quality Characteristics of Kimchi
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 34~37
Calcium powder from whey (WCF) was added to enrich the calcium content of kimchi, and the mixing ratios of it to salted Chinese cabbage were 0.5, 1.0 and 1.5％. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation at 10
. Kimchi samples with WCF showed a higher level in pH and titratable acidity than that of control during fermentation. Kimchi having higher WCF maintained a higher in pH and titratable acidity, and titratable acidity was above 1.0％ about 12 days in kimchi sample with 0.5％ WCF. Reducing sugar content was steadily decrease after 5 days, and control maintained a higher than others. Microbial load was similar until 10 days, but control was lower than kimchi samples with WCF. Based on the titratable acidity, kimchi with WCF had a limitation in shelf life.
Physicochemical and Sensory Properties of Yuzu(Citrus junos) Treated with Enzyme Complex for Removing Bitter Substance
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 38~41
To obtain basic data for utilizing Yuzu(Citrus junos) as row materials to industrial products, enzyme treatments conditions for removing bitter substances was investigated. The amount of nuringin and hesperidin weve 61.94 and 9.98 mg％ in Yuzu juice. When 3％ Amorepacific enzyme and Japanese naringinase were treated with the juice for 120 minutes, naringin and hesperidin were decreased to 6.85 and 1.11 mg％ ; 8.43 and 0.06 mg％, respectively. The changes in Hunter color value of the juice were negligible by enzyme treatments. However, the redness was increased and lightness was decreased by the enzymes. When Yuzu-juice was treated with the enzymes, sensory scores were increased. The optimum amount of Amorepacific for reducing bitter taste was determined to 3％.
Study of Research and Development for Seasoning Oil as Red Pepper Seed Oil Substituted: Manufacturing of oil soluble natural black pigment from Gardenia and Kaoliang
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 42~46
Each pigments were obtained by ethyl alcohol extraction method, blue and yellow pigment from Gardenia as well as dark brown pigment from Kaoliang. Concentration of these pigments are all 60 Brix, the extraction yields were 0.68, 1.97, 0.63 ％(w/w), respectively. Oil soluble natural black pigment (OSNBP) was composed of soybean oil, water, emulsifier, Gardenia blue and yellow, Kaoliang dark brown etc. Blending ratio of these was 8: 22: 42: 10: 15: 13 (w/w), this mixture was carried out homogenized. Solubility of this OSNBP in soybean oil was appeared the maximum level at about 30∼40
range. OSNBP solubilized black oil was not reseparated at below 20
Characteristics of Ultrafiltration and Spray Drying for Crude Protein Bound Polysaccharides Isolated from Agaricus blasei Murill
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 47~52
This study was conducted to investigate the characteristics of ultrafiltration and spray drying process for crude protein bound polysaccharide(CPBP) isolated from Agaricus blasei Murill. In ultrafiltration process, the permeate flux increased with the increase of operating pressure and temperature. The permeate flux declined continuously while the fouling materials were accumulated on the membrane as the operation time increased. In comparing of raw CPBP and filtered CPBP, the viscosity of CPBP treated UF was decreased and
E value of treated samples was increased. Thermal efficiencies of spray drying process were increased by increasing inlet temperature, feed rate and feed concentration.
Optimum Condition for Removing Bitter Substance of Yuzu(Citrus junos) by Enzyme Treatment
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 53~56
The content of naringin and hesperidin of Yuzu were 95.54 and 103.99 in peel ; 65.77 and 77.18 in flesh ; 16.49 and 15.88mg％ in seed, respectively. When 10 mg％ of naringin and 5 mg％ hesperidin were treated with 10.0 units naringinase and 2.0 units of hesperidinase, they were decreased to 0.11 and 0.45 mg％, respectively. One percent of Japanese naringinase digested naringin and hesperidin that their final concentration were 0.54 and 0.09 mg％ in 30 minutes, while 5％ Amorepacific enzyme did until 0.26 and 0.04 mg％, respectively.
Content of Pesticide Contaminants Content in Organic Vegetables
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 57~62
Pesticide contaminants content was determined about both general vegetables marketed at Garak-dong market and organic vegetables cultivated at Hongchun, Kangwon-do. The vegetables were kale, Angelica Keiskei Koidz, celery, lettuce and Allium fistulosum. Pesticide contaminants content of 5 kinds general vegetables were 93.5, 57.7, 112.4, 76.5, 65.2 ppm, respectively. This residual levels were showed 75.35, 70.68, 78.49, 70.49％ about standard level, respectively. Angelica Keiskei Koidz was not able to calculate the residual level because the standard level was not established in Korea. In contrast, the residual levels of organic vegetables were determined 36.4, 21.0, 42.9, 29.1, 25.1ppm, respectively. This level was about 30％ of standard level, 38.93, 36.40, 38.17, 38.04, 38.50％ of general vegetables. At the result, pesticide contaminants content of organic vegetables was less than 40％ of general vegetables.
Isolation and Identification of Antimicrobial Active Substances from Rhodiola sachlinensis
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 63~70
The antimicrobial substances from Rhodiola sachalinensis were extncted, isolated and identified. The highest level of antimicrobial activity and its yield were obtained in methanol extract. The minimum inhibition concentrations of the methanol extract were 500
mL on agar plate and 100
mL in broth media for four gram positive and four gram negative microbials. The methanol extract was fractionated by n-hexane, chloroform, ethyl ether, ethyl acetate, and butanol, orderly. The separate was developed on the TLC plate with different solvent system ratio of chloroform and methanol. Nine substances were isolated from chloroform and methanol mixture(9:1, v/v). Among them, three isolates showed antimicrobial activity. Three substances separated by HPLC were identified by GC/MS(EI) spectrum and
H, /sup13/C-NMR spectrum. They were gallic acid, (-)-epicatechin and kaempferol. The antimicrobial activities of each substances were shown gallic acid, (-)-epicatechin, kaempferol orderly.
Effects of Ethanol Extract of Prunus mume on the Antioxidative System and Lipid Peroxidation on Ethanol-Induced Hepatotoxicity in Rat Liver
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 71~78
To investigate the antioxidative effects of Prunus mume ethanol extract on the ethanol-induced hepatotoxicity in rat liver, Sprague-Dawley rats weighing 120∼160 g were divided into 5 groups; normal group(NOR), Prunus mume ethanol extract 200mg/kg treated group(PME), ethanol(10 mL/kg, 35％) treated group(ETH), Prunus mume ethanol extract 200 mg/kg and ethanol treated group (PML) and Prunus mume ethanol extract 400 mg/kg, and ethanol treated group(PMF), respectively. The antioxidative activity in vitro was reduced in order of EtOAC＞n-hexane＞water＞ chloroform fraction. The growth rate and feed efficiency ratio decreased by ethanol administration were gradually increased to the adjacent level of NOR by administering Prunus mume ethanol extract. It was observed that activities of catalase, superoxide dismutase(SOD), xanthine oxidase and glutathione peroxidase(GSH-Px) of liver and alanine aminotransferase(ALT) and asparate aminotransferase(AST) of serum were elevated by ethanol administration. Besides, Prunus mume ethanol extract markedly decreased elevated activites of catalase, GSH-Px, ALT and AST, except in activites of SOD and xanthine oxidase compared to ETH. Also, the depleted content of GSH by ethanol was increased similar to NOR level by administering Prunus mume ethanol extract. These results suggested that Prunus mume ethanol extract has a possible protective effect on the ethanol-induced hepatotoxicity in rat liver.
Effects of Phenolic Compounds of Persimmon Leaves on Antioxidative System and Miscellaneous Enzyme Activities Related to Liver Function in Ethanol-Induced Hepatotoxicity of Rats
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 79~87
To investigate antioxidative effects of phenolic compounds separated from persimmon leaves(PL)(Diospyros kaki Thunb.) on the ethanol-induced hepatotoxicity in rat, Sprague-Dawley rats weighing 100-150 g were divided into 5 groups; control group(CON), PL(70 mg/kg) administered group(PEl), ethanol(5 mL/kg, 25％) administered group(ETH), PL(70 mg/kg) and ethanol administered group (PE2), and PL(140 mg/kg) and ethanol administered group(PE3), respectively. The antioxidative activity of persimmon leaves decreased in order of ethylacetate>interphase materials>n-butanol>chloroform>n-hexane>water fraction. The growth rate and feed efficiency ratio decreased by ethanol were gradually increased to the adjacent level of CON by administering PL. The serum activities of ALT, alkaline phosphatase and lactic acid dehydrogenase elevated by ethanol were decreased significantly. It was also observed that the activities of SOD, catalase, and GSH-Px of rat liver increased by ethanol were markedly decreased in PL administered group as compared to ETH. The GSH content of liver was decreased by ethanol, but that was increased in PE1 and PE2 compared with ETH as a dose-dependant manner. These results suggested that phenolic compounds separated from persimmon leaves have a possible protective and relievable effect on the ethanol-induced hepatotoxicity in rats.
Changes of Total Polyphenol Content and Antioxidant Activity of Aster scaber Thunb Extracts with Different Microwave-Assisted Extraction Conditions
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 88~93
This study was conducted in order to compare reflux extraction(RE) and microwave-assisted extraction(MAE) in extraction efficiency and establish optimum microwave extraction conditions in obtaining Aster scaber Thunb extracts. Extraction time was reduced considerably in MAE. When 70％ methanol, 50％ methanol, 70％ ethanol, or 50％ ethanol was used, no difference was found in the amount of soluble solid and total phenol between MAE and RE. The optimum microwave-assisted extraction conditions for Aster scaber Thunb were achieved by 120-150 watts of microwave energy and 4∼8 minutes of extraction time. No significant changes were found in antioxidant activity using DPPH scavenging method over the variation of microwave power or extraction time. The use of diluted methanol or ethanol improved soluble solid content(30.8％), total polyphenol content(2.9％) and antioxidant activity(69％ ).
Physiological Functionality and Nitrite Scavenging Ability of Fermentation Extracts from Pine Needles
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 94~99
Effects on the physiological functionality, such as tyrosinase, xanthine oxidase, angiotensin converting enzyme and Nitrite scavenging ability were also observed by pine needle fermentation extract(PFE) and the difference in the consistency of pine needle ethanol extracts(PE 80, PE 50) was found. In the inhibition effect on tyrosinase, PFE showed 5-38％ higher than that of PE 80 and PE 50. In the inhibition on XOase, PFE, PE 80 and PE 50 showed 62.77％, 64.90％, 55.9％ respectively. In the inhibition effect on ACE, PFE, PE SO and PE 50 showed 78.02％, 69.82％ and 21.75％ respectively. Among these, PFE showed the highest ACE inhibition effect. In the inhibition effect on nitrite scavenging ability, the pine needle extracts showed a high effect in pH 3.0. As the result of the research using HPLC for the organic acid, all the samples(PFE, PE 80, PE 50) showed higher contents of the ascorbic acid concerned with the effect of the antioxidative. PFE showed the highest contents of the ascorbic acid.
Studies on Biological Activity of Leaves from Korean Rosa davurica Pall.
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 100~105
The objective of this study was carried out to investigate biological activities effects of Korean leaf from Rosa davurica Pall. in vitro. They were extracted with methanol, ethanol, chloroform and water. Methods of the antimutagenic used in this experiment were well-known bacterial short term tests which include Ames test and the antigenotoxic used in this experiment was DPPH radical scavenge. All extracts (ethanol, methanol, water) except chloroform extract exhibited 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity with IC
50/ of 11.5
/mL. In Ames test, most of extracts had strong antimutagenic effects against the mutagenesis induced by 4-nitroquinoline-1-oxide (4NQO), N-methyl-N’-nitro-N-nitrosoguanidine (MNNG), 3-amino-l,4-dimethyl-5H-pyrido[4,3-b]indol(Trp-P-I) and benzo(
)P). The extracts of leaves (200
/plate) showed approximately 60∼80％ inhibitory effect on the mutagenesis induced by 4NQO, Trp-P-1 and B(
)P against TA98 strain, whereas 60∼80％ inhibition were observed on the mutagenesis induced by MNNG, 4NQO, Trp-P-1 and B(
)P against TA100 strain. respectively.
Studies on the Composition and Antioxidative Effect of Leaves form Korean Rosa davurica Pall.
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 106~110
The objective of this study was carried out to investigate nutritional characteristics and biological activities effects of Korean leaf of Rosa davurica Pall. in vitro. They were extracted with methanol and then further fractionated to n-hexane, chloroform, ethyl-acetate, n-butanol and water from methanol extracts. Methods of the antigenotoxic used in this experiment were UVA/UVB absorption property and DPPH radical scavenge. The proximate compositions of leaves of Rosa dauvrica Pall were 67.5％ of crude Moisture, 0.7％ of crude fat, 6.8％ of crude protein, 6.1％ of crude ash, and 20.8％ of crude fiber. The major minerals were K (1637.2 mg％), Ca (219.5 mg％), P (182.1 mg％), and Mg (135.1 mg％). Most of the fractions of methanol extract which leaves of Rosa dauvrica Pall. have strong absorbency at UVB region (308 nm) and UV A region (350nm). These fractions have a good absorbency property as synthetic filter and could be served as substitutes for synthetic UV sunscreen agents. All fractions (n-hexane, ethyl-acetate, n-butanol and water) from methanol extracts except chloroform fraction exhibited DPPH radical scavenging activity with IC
50/ of 35.3, 6.0, 14.0, and 18.0
Studies on the Optimal Culture Condition for Production of Red Pigments by Monascus rubber on Liquid Culture
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 111~116
The optimum cultural conditions for production of red pigment from Monascus rubber KCTC 6122 is liquid culture were studied. Monascus robber KCTC 6122 was shown to give the maximum production of red pigment in the medium containing 4％ rice powder, 0.2％ NaNO
, 0.3％ Na
and 0.15％ MgSO
. The optimum culture conditions, temperature, initial pH and shaking speed were 30
, 6.5 and 150 rpm, respectively. The red pigment production reached a maximum level at 8days of cultivation.
Antimicrobial Effects of Vinegar on the Harmful Food-Born Organisms
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 117~121
We investigated antimicrobial effects of commercial vinegar on the harmful food-born organisms. As a result, antimicrobial effects of brown rice vinegar showed stronger than persimmon and artificial vinegar. In 10
L/mL concentration of brown rice vinegar was completely inhibited about 5 strains except for V. parahaemolyticus, it was inhibited 15
L/mL concentration. Therefore vinegars were effective for inhibition acitivity against food borne organisms. S. aureus and E. coli treated with 25
L/mL concentratioin brown rice vinegar was observed by scanning electron micrographs(SEM). The cells were expanede and a part of cell wall was completely destructed by brown rice vinegar.
Differenciation Test on Food Safety Factor′s for Purchasing Rice
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 122~125
Factor analysis is estimated using housewives's intention data in Seoul province. Rice consumers considered safety, high nutritive value, shape and cultivation region as important factors in buying rice. The factors of food safety are brand and quality certification mark. The differences of two housewife groups on safety factor are caused by residence type, employment existence and residence region. The marketing strategies for rice containing food safety target housewives living in apartment, Gang Nam region. Also selling extension for target consumers housewives should be employed.
Effect of Various Natural Antioxidants on the Safflower Oil
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 126~129
To elucidate the effect of various natural antioxidants on the safflower oil, rosemary extract, green tea extract, isoflavon, Phaffia rhodozyma extract, tocopherol, sesamol, and BRA as a control were added to the safflower oil and stored at 60
for 4 weeks. During storage, its viscosity and antioxidative activity were determined. Viscosity of the oil increased with increasing storage period and was related with its antioxidative acvtivity. Antioxidative avtivity among antioxidants used in this study were in order of green tea extract>BHA>tocopherol>rosemary extract>isoflavon>sesamol>Phaffia rhodozyma extract. Green tea extract was the best in terms of antioxidative acvtivity. After 4 weeks, its peroxide value decreased up to 80.4％ of the control, and 42.1％ for acid value and 47.4％ for TBA value decreased.
Change of Organoleptic Properties with Heating Concentration of Oriental Melon Juice
Korean Journal of Food Preservation, volume 11, issue 1, 2004, Pages 130~133
This study was carried out to observe the change of organoleptic properties of the juice prepared with various heating temperature and heating time. Organoleptic color showed maximum value at 94.95
and 21.63 min and organoleptic aroma showed maximum value at 63.14
and 20.38 min. Organoleptic taste showed maximum value at 96.63
and 14.31 min and overall palatability showed maximum value at 97.18
and 14.55 min. The best condition was 98
(heating temperature) and 13 min(heating time) at organoleptic evaluation of oriental melon juice.