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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 :
Volume & Issues
Volume 12, Issue 6 - Dec 2005
Volume 12, Issue 5 - Oct 2005
Volume 12, Issue 4 - Aug 2005
Volume 12, Issue 3 - Jun 2005
Volume 12, Issue 2 - Apr 2005
Volume 12, Issue 1 - Feb 2005
Selecting the target year
Quality Characteristics of Dried Squid(Todarodes Pacificus) by Warm Air Drying
Joon-Hee Park ; Joo-Heon Hong ; Won-Young Lee ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 417~423
To replace the traditional drying method with improving the qualities of dried squid, warm air drying method was investigated comparing with natural drying method. In respect of drying rate, about 12 hrs were taken to obtain 25% moisture content -which was considered as proper moisture content to control microbial and quality degradation- by warm air drying at 35
. However, 120 hrs were taken to obtain such moisture content by natural drying. The squid dried by warm air showed little color difference and was seemed to be raw squid meat color. TBA values were more rapidly increased but final values were lower, inversely. Free amino acid contents were higher, and cholesterol content was lower in warm air drying.
Effects of Packaging Film Application and CA Storage on Changes of Quality Characteristics in 'Hongro' and 'Gamhong' Apples
Chung, Dae-Sung ; Hong, Yoon-Pyo ; Choi, Ji-Weon ; Lee, Jung-Soo ; Lee, Youn-Suk ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 424~431
'Hongro' and 'Gamhong' apples grown at the Gochang-si in the southern part of Korea were harvested on September in 2002 for storage study. Each cultivar was divided into two groups of maturity based on the harvested date. Immature fruits were harvested 10 days early compared to fruits having proper maturity. This study was conducted to evaluate quality the change of 'Hongro' and 'Gamhong' apples newly bred by different storage methods with PE film package and CA conditions. A typical climacteric respiration pattern was observed in new variety 'Hongro' and 'Gamhong' apples stored at room temperature. The results indicated that fresh quality of the stored fruits in CA condition was better than that in other treatments during storage. Qualities of apples were least changed at CA storage of 3%
. CA storage was effective in maintaining the freshness of 'Hongro' and 'Gamhong' for 16 weeks.
Quality Characteristics on Cookies Added with Soybean Paste Powder
Yoon, Hyang-Sik ; Joo, Seon-Jong ; Kim, Ki-Sik ; Kim, Sook-Jeong ; Kim, Sung-Soo ; Oh, Moon-Hun ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 432~435
In order to assess the possibility in utilizing the rice soybean paste (rice doenjang) powder as food processing materials, the quality of cookies added with 0, 1, 3, 5, and 7% of rice soybean paste powder was investigated. Lightness decreased from 74.14 to 62.83, while redness increased from 6.30 to 11.14 with increasing rice soybean paste powder contents. Hardness value of the cookies was increased from 426.29 g to 829.29 g as increasing soybean paste powder amounts from 0% to 7%. In sensory evaluation, the cookie added with 5% soybean paste powder showed the highest acceptable scores. Approximate composition of cookies containing rice soybean powder was composed with 2.4~2.7% of moisture, 6.8~7.5% of crude protein, 22.6~27.3% of crude fat, 0.8～5.5% of crude fiber and 0.5~1.1% of crude ash.
Extraction Characteristics of Rubi Fructus in Relation to Drying Methods and Extraction Solutions
Chung, Hun-Sik ; Hwang, Sung-Hee ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 436~441
This study was observed the effects of drying methods on the extraction characteristics of Rubi fructus (fruits of Rubus coreanus). Extraction yields of soluble solids and total sugar were high in the Rubi fructus dried by freeze drying, followed by infrared drying and sun drying. Extraction yield of phenolic compounds and DPPH radical-scavenging activity of extracts were in the following order; the Rubi fructus dried by freeze drying, the Rubi fructus dried by infrared drying, the Rubi fructus dried by sun drying. L value was the highest in the Rubi fructus dried by freeze drying, and a and b value were lowest in the fruit dried by freeze drying. These results suggest that freeze drying has an beneficial effect to enhance the quality of Rubi fructus. Water and ethanol extractions was more effective in the extraction of soluble solids and the antioxidative components.
Changes of Physicochemical Characteristic and Functional Components of Cereals for Saengsik, Uncooked Food by Drying Methods
Jin, Tie-Yan ; Oh, Deog-Hwan ; Om, Ae-Son ; Lee, Heon-Ok ; Eun, Jong-Bang ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 442~448
To develop efficient drying method, one of important process in manufacturing of Saengsik, uncooked food, the change of physicochemical characteristics and functional component contents of cereals dried by various drying methods was investigated. The proximate composition and dietary fiber content of rice, brown rice, glutinous rice and barley showed little changes during hot-air drying (50
) and freeze-drying. Yellowness(b) value of hot-air dried products was higher than one of freeze-dried products. The content of niacin was 0.77 mg% in milled rice, 1.84 mg% in brown rice, 0.68 mg% in glutinous rice, 1.00 mg% in barely dried by hot-air at 60
and was lower than those of other samples.
-glucan content in barely was not changed by hot-air drying and freeze-drying method. In conclusion, hot-air drying would be recommended for barley having
-glucan, a kind of functional components and freeze-drying should be used for raw materials having heat-labile components such as niacin.
Physicochemical Characteristics of Ponciri Fructus in Relation to Drying Treatment
Chung, Hun-Sik ; Hwang, Sung-Hee ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 449~454
The objective of this study was to investigate the effect of drying methods on the physicochemical characteristics of Ponciri fructus. Immature fruits of Poncirus trifoliata were harvested, dried by shade, infrared, or freeze drying, and powdered to size of 20 mesh. Then, extracted for 3 hrs with hot-water or 40% ethanol(80
℃). Freeze dried powder showed significantly higher L and -a value. The content of hesperidin was not affected by drying methods. The yield was the highest from freeze drying. Water extracts showed significantly more browning color, and higher acidity and total sugar content than those of ethanol extracts. Acidity and total sugar of water extracts were the highest in infrared drying and freeze drying, respectively. Browning color, pH, acidity and total sugar of ethanol extracts were not affected by the drying methods. The results suggest that freeze drying has a beneficial effects to enhance the quality of Ponciri fructus.
Quality Characteristics of Baikseolgi Added with the Bacterial Cellulose
Jang, Se-Young ; Kim, Ok-Mi ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 455~459
This study was investigated for the delaying effect of retrogradation and quality changes in baikseolgi added with bacterial cellulose. during storage From the result, the addition of more than 0.09% bacterial cellulose to baikseolgi showed lower level of retrogradation and a lower hardness than whithout any addition. There were no significant difference in sensory characteristics. However, the overall acceptability was higher in baikseolgi added with bacterial cellulose.
Characteristics of Soybean Hydrolysates Prepared with Various Protease
Jeong, Kyu-Ho Jeong ; Seo, Ji-Hyung ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 460~464
In order to produce functional soy hydrolysates, we investigated the characteristics of soy hydrolysates prepared with 4 kinds of commercial proteases. The yield was high in protease(B), in which 43.2% soy flour and 61.6% SPI were obtained. The solubility and the contents of total phenolic compound were greatly increased by the treatment of protease(B) along with protease(C). The calcium intolerance was improved after the protease(B) treatment in soy flour or Soybean Protein isolate (SPI). Consideration for the physicochemical characteristics including yield, protease(B) has potential application for the production of soy hydrolysates. After the protease treatment, the beany flavor of soy flour became weak and the bitter taste was strong in both soy flour and SPI. However, there was no difference of beany flavor and bitter taste among delete protease hydrolysates. Nevertheless, further modifications and improvements to the sensory characteristics would be required for the development of a range of products with the hydrolysate.
Flavor Characteristics according to Parts of Raw Materials on Allium fistulosum L. Seasoning Oil
Koo, Bon-Soon ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 465~469
Allium fistulosum L. seasoning oils were manufactured by autoclaving method. Materials were from total, leaf, trunk and root part of Allium fistulosum L. with refined soybean oil. Physicochemical characteristics of these Allium fistulosum L. seasoning oils of 4 kinds were not much different, but seasoning oil from leaf part was more green color. Total 35 volatile components were detected, in which propenyl trisulfide and propenyl propyl trisulfide were the major components. They were found as 26.94 ppm and 26.26 ppm in seasening oil from root with the highest level, respectively. Propenyl propyl disulfide was the major component as flavor characteristics in Allium fistulosum L. seasoning oils. Main component of original roasted flavor in Allium fistulosum L. seasoning oils would be confirmed the root part.
Antimicrobial Activities and Phenolic Compounds of Pyroligneous Liquor
Jong-Soo Kim ; Seung-Woo Park ; You-Shik Ham ; Soo-Kun Jung ; Sang-Han Lee ; Shin-Kyo Chung ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 470~475
Antimicrobial activities of pyroligneous liquor were investigated by determining Minimal Inhibitory Concentration (MIC). The solvent extracts of pyroligneous liquor, which were extracted by using solvents with different polarities such as hexane, ethylacetate, or butanol. The activities were examined by disc diffusion method using MIC against 7 food poisoning microbe type strains. Antimicrobial activities were shown in hexane, ethylacetate, butanol, and aqueous fractions of pyroligneous liquor. Among the four fractions, ethylacetate fraction showed the highest inhibitory effect on the microorganism such as Shigella sonnei, and Yersinia enterocolitica at the concentration of 2.0 mg/disc. The purified P-1 and P-2 fractions isolated by silica gel column chromatography from ethylacetate fraction of pyroligneous liquor had the highest antimicrobial activity. The total phenolic compounds content in ethylacetate, hexane, butanol, and aqueous fraction was 488.3 mg/g, 403.8 mg/g, 83.6mg/g, and 74.5 mg/g, respectively. Taken together, these results suggest that the ethyl acetate fraction could be suitable for the development of isolation and identification of antimicrobial compound from pyroligneous liquor, resulting from the above antimicrobial activity.
Analysis on the Components of the Angelica dahurica Root
Joo, Eun-Yong ; Kang, Won-Ja ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 476~481
This study was carried out to analyze the components of the Angelica dahurica root for the studies of the physiological function. General components of A. dahurica root were 71.7% moisture, 10.6% carbohydrate, 9.3% crude protein, 6.6% crude ash and 1.9% crude fat. The content of reducing sugar was 1,850 mg/100 g. The total amount of free sugar was 80 mg/100 g, in which 19.3 mg/100 g fructose, 27.8 mg/100 g glucose, 28.4 mg/100 g sucrose and 4.5 mg/100 g maltose were present. In the results of mineral analysis, the content of K was the highest(2,145.03 mg/100 g) followed by 286.35 mg/100 g Mg and 145.23 mg/100 g Ca. The total amount of hydrolyzed amino acid was 71.68 mg/100 g, in which 20.98 mg/100 g essential amino acid and 50.70 mg/100 g of non-essential amino acid were present. Among them, proline(11.74 mg/100 g) was the highest. Total free amino acids were contained 17.04 mg/100 g, in which 6.67 mg/100 g of essential amino acids and 10.37 mg/100 g of non-essential amino acids were present. Among them alanine(5.96 mg/100 g) was the highest. Total content of amino acid derivatives was 3.37 mg/100 g.
High Throughput-compatible Screening of Anti-oxidative Substances by Insect Extract Library
Park, Ja-Young ; Heo, Jin-Chul ; An, Sang-Mi ; Yun, Eun-Young ; Han, Sang-Mi ; Hwang, Jae-Sam ; Kang, Seok-Woo ; Yun, Chi-Young ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 482~488
Oxidant stress is well-known for a pivotal parameter related to neuro-inflammatory diseases including Alzheimer's disease, Parkinson's disease, and ALS (Lou Gehrig's disease). In order to effectively screen for anti-inflammatory agents, we first established the infrastructure of high throughput screening for anti-oxidant agents from medicinal insect library extracted with water, methanol, ethanol, and dimethyl sulfoxide. By the screening system, we found that Tenodera angustipennis Saussure, Pyrocoela rupa Olivier and Papilio maackii Mntris had strong anti-oxidant activity. Moreover, Tenodera angustipennis Saussure and Tenodera aridifolia (Stoll) exhibited protection effects of cellular damage by treatment of an oxidant hydrogen peroxide. Together, the results suggest that some selected hits could be a potential agent against neuro-inflammation, although the in vivo studies should be clearly tested.
Purification and Characterization of Polyphenol Oxidase from Burdock (Arctium lappa L.)
Lim, Jeong-Ho ; Jeong, Moon-Cheol ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 489~495
Polyphenol oxidase (PPO) from Burdock (Arctium lappa L.) was purified and characterized. Purification of polyphenol oxidase was achieved by ammonium sulfate precipitation, Phenyl-sepharose CL-4B hydrophobic chromatography and Sephadex G-100 gel filtration chromatography. The molecular mass of the purified PPO was estimated to be 30 kDa by SDS polyacrylamide gel electrophoresis. In a substrate specificity, maximum activity was achieved with chlorogenic acid, followed by catechol and catechin. Whereas, there was low activity with hydroquinic acid, resorcinol or tyrosine. The optimum pH and temperature for enzyme activity were 7.0 and 35
with catechol, respectively. The enzyme was most stable at pH 7.0 while unstable at acidic and alkaline pH. The enzyme was stable when heated to 40
. But heating at 50
for more than 30 min caused 50% loss of activity. Ascorbic acid, L-cystein and
inhibited the activity of pholyphenol oxidase.
Biological Activity of the Fractions Extracted from Rhodiola dumulosa
Park, Kyung-Uk ; Yoon, Jae-Ho ; Kim, Jae-Yong ; Jeong, Chang-Ho ; Park, Chae-Kyu ; Song, Won-Seob ; Seo, Kwon-Il ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 496~500
To develop functional food material using Rhodiola dumulosa(RD), the biological activities such as antioxidation, antiproliferation in the cancer cells and immuno-activity in macrophage cells were investigated with hexane, ethylacetate, n-butanol, methanol and water fractions of RD 80% methanol extract. Hydrogen-donating activities of hexane, ethyl acetate, n-butanol, methanol and water fraction were 28.30, 53.21, 35.48, 42.64 and 21.14%, respectively, at a concentration of 100
, and the activity of ethyl acetate fraction was similar to as that of BHT. After treated for 48 hrs, the ethyl acetate fraction decreased the proliferation of the A549 and SW480 cells in a dose-dependent manner at concentration of 10, 50, and 100
, the activities were higher than other fractions. Morphology of cells treated with the ethyl acetate fraction for 48 hr at 100
was distorted with shrank cell mass, and the cell number was lower than that of control cells the macrophage cells treated. The methanol fraction was significantly induced NO production compared with untreated control cells at above 10
concentration. These results indicate that RD would be used the functional food material.
Effects of Organic Acids on Solubility of Calcium
Jang, Se-Young ; Park, Nan-Young ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 501~506
This study was conducted to investigate the effect of organic acids on solubility of calcium. As a results, acetic and lactic acid showed the most excellent solubility of calcium. Calcium solubility was increased at initial total acid (4%) in citric acid but calcium was insoluble in tartaric acid. After solving, pH and residuals were decreased where as total acidity and calcium content were increased as increment of initial acidity of acetic and lactic acid. Calcium content in seaweed calcium and calcium carbonate were higher than that of nano calcium. Solubility of calcium was more conspicuous at lactic acid than acetic acid.
A Study on the Pork Market Analysis of Mongolia and the Continuous Export Possibility of Korean Pork
Kwak, Young-Tai ;
Korean Journal of Food Preservation, volume 12, issue 5, 2005, Pages 507~510
This study was carried out to analyze the pork market of Mongolia and to find the continuous export possibility of Korean pork. The main results are as follows; First, pork consumption in Mongolia relies on import because pork production is not sufficient and pork price is high compared to beef or sheep meat. Second, Korean pork parts for export to Mongolia are pork fat and rear leg. Third, the authorities concerned have to keep a good relationship between Korean pork market and Mongolian pork market to export Korean pork to Mongolia when Korea pig farming is in depression.