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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 13, Issue 6 - Dec 2006
Volume 13, Issue 5 - Oct 2006
Volume 13, Issue 4 - Aug 2006
Volume 13, Issue 3 - Jun 2006
Volume 13, Issue 2 - Apr 2006
Volume 13, Issue 1 - Feb 2006
Selecting the target year
Optimization of Roasting Process for Preparation of Water Extracts from Job's tears (Coicis lachryma-jobi)
Chung Hun-Sik ; Youn Kwang-Sup ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 119~124
This study was conducted to optimize roasting process of Job's tears for utilization as food Optimal condition for masting was investigated with changes in temperature and time by response surface methodology. The qualities of water extract such as browning degree, polyphenol and DPPH radical scavenging ability were affected more by roasting temperature than time. The values increased with temperature and time proportionally. The response variables were more significant with temperature than time and the established polynomial model was suitable (P>0.05) model by Lack-of-Fit analysis. Optimal roasting conditions with the limit of
scavenging ability and
hue angle were
and 32 min.
Development of Functional Modified Atmosphere Film for Winter Date
Park Hyung-Woo ; Junfeng Guan ; Kim Sang-Hee ; Cha Hwan-Soo ; Park Hye-Ran ; Kim Yoon-Ho ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 125~130
In order to study the storage stability of winter date (Zizyphus jujuba Miller) with functional MA film storage, linear low density polyethylene
film packaging and non-packaging were compared
LLDPE packaging and non-packaging samples were stored at
(low temperature) and
(room temperature) for 10 weeks. Weight loss of
LLDPE packaging and non-packaging in room temperature were decreased by 3.6% 0.4% and 36.1% respectively. Titratable acidity showed the trend of similarity in all treatment during the storage conditions, and especially LLDPE film packaging showed higher than non-packaging in the last storage. Soluble solids showed an increase in non-packaging, a decrease in LDPE film packaging highly. Vitamin C content showed the trend of decrease in all treatments, but non-packed jujubes sustained higher than LLDPE film packaging.
Hot-water Extraction Condition of Gastrodia elata Blume by Response Surface Methodology
Kim Seong-Ho ; Kim In-Ho ; Kang Bok-Hee ; Lee Sang-Han ; Kim Jong-Hyun ; Lee Jin-Man ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 131~137
In order to reduce the damage of effective component during processing, we carried out hot-water extraction monitering in Gastrodia elata Blume by response surface methodology. The extraction con야tions for vanillyl alcohol, vanillin and coumarin were optimized at 91.07, 93.73 and
, for 2.64, 2.58 and 3.84 hr, at the concentration of 15.16, 21.56 and 19.88 mL/g, respectively. The optimal condition for extraction of total phenolics was acheved at
, 3.20 hr and 18.63 mL/g. This study elicited regression formula for each variable, and superimposed the total optimal conditions of extraction for effective compounds and optimal condition for antioxidant characteristics dividing processing factors. It is shown that the predicted result under the extraction condition as follows: extraction temperature for
, extraction time for
, and solvent volume of
Quality Characteristics of Clarified Apple Juices Produced by Various Methods
Sohn Kyoung-Suck ; Seog Eun-Ju ; Lee Jun-Ho ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 138~143
Clarified apple juice was prepared using different clarification methods including centrifugation, ultrafiltration (UF), and combined treatment (CT). Effects of clarification methods as well as other qualify parameters were investigated Clarification was clearly improved with an increase in centrifugation speed and towering temperature. Especially, lowering the temperature led to a decrease in turbidity values at 5,000 rpm. The optimum condition for centrifugation process was
and 10,000 rpm, respectively. UF and CT were very effective to produce clarified apple juice. The optimum condition of UF process was
and 150 kPa considering flux and turbidity. L*-values were increased while a*-values were decreased significantly after clarification regardless of methods (P<0.05). Vitamin C was most retained in the clarified samples using CT.
Studies on Deacidification of Citrus Fruit and Juice for Juice Products by Heating Treatment and Electrodialysis
Ko Won-Joon ; Yang Min-Ho ; Kang Yeung-Joo ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 144~153
The effects on deacidification of citrus fruits produced at early harvesting season for juice products were examined by heating treatment of raw fruits and electrodialysis of juice. Weight and total acidities were decreased by heating treatment for 40 hr at
and pH increased Sugar to acid ratio also increased. Total acidities were decreased from 1.25 (Oct30, 2004), 1.24 (Nov.5, 2004), 0.99 (Nov.13, 2004) and 0.98% (Nov.19, 2004) to 0.48 (Oct30, 2004), 0.51 (Nov.05, 2004), 0.37 (Nov.13, 2004) and 0.42% (Nov.19, 2004) by electrodialysis for 100 min respectively, and
also slightly decreased, but solid to acid ratio was increased as a result. However pH and color remained almost unchanged by electodialysis. Also, free sugar contents of citrus juice little were changed, but organic acid content were decreased fairly. Narirutin and hesperidin content among flavonoids were slightly decreased by electrodialysis, but they were not significantly different.
content were decreased by electrodialysis, and
contents decreased by more than 80% However,
consent was increased by about 2 times. Total polyphenol contents and electron donating abilities were decreased a little by electrodialysis but nitrite scavenging abilities were little changed. By acceptability test citrus juice prepared by electrodialysis for 100 min was superior to original citrus juice.
The Prediction of Self-life on Functional Beverage
Lee Gee-Dong ; Kim Jung-Ok ; Kim Min-Sun ; Lee Kang-Pyo ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 154~160
Shelf-life of functional beverage for the purpose of body fat reduction during storage was estimated at different temperatures. To estimate quality change of functional beverage, vacuum gauge, sugar concentration pit acidify, Hunter's color value, browning color intensity, total cell count and sensory evaluation were measured periodically. Vacuum gauge, sugar concentration pH and acidity were little changed and total cell count was not detected. By using the correlation coefficient between sensory evaluation and physicochemical properties, b-value was chosen for quality index of functional beverage.
for shelf-life were in the range of
. When sensory evaluation was 2.5 at
, storage period was 6.83 weeks. And shelf-life calculated by
were 73.89, 34.21 and 13.21 weeks in
Functional Properties of Mugwort Extracts and Quality Characteristics of Noodles Added Mugwort Powder
Park Chan-Sung ; Kim Mi-Lim ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 161~167
This study was investigated to develope health promoting and high quality of mugwort noodle. Mugwort powder was extracted with water and 70% ethanol and the extracts were tested it electron donating ability (EDA), nitrite scavenging ability (NSA) and inhibitory effects on MDA cell and A549 cell. EDA at 100-1,000 ppm of water extract was ranged f개m 73% to 81% and that of ethanol extract was ranged from 74% to 92% NSA of water extract was 40% and ethanol extract was 41% at 1,000 ppm, which were the highest at pH 1.2. NSA was increased with increasing conncentration of mugwort extracts and decreasing pH. Inhibition ratio of water and ethanol extracts on MDA cell growth was 30 and 27% while that on A549 cell was 22% and 23% at 1,000 ppm, respectively. Quality characteristics of mugwort none were evaluated by their color, shelf life na sensory characteristics. Lightness (L) and redness(a) of dried noodle and cooked noodle were decreased with increasing mugwort concentration(p<0.05). The number of total viable cells and fungi in mugwort noodle was
cycles lower than that of contro. In sensory evaluation of dried noodles and cooked noodles, noodles with 2% mugwort powder had significant high scores in overall acceptability.
Effects of Grapefruit Seed Extract Pretreatment and Packaging Materials on Quality of Dried Persimmons
Park Hyung-Woo ; Cha Hwan-Soo ; Kim Sang-Hee ; Park Hye-Ran ; Lee Seon-Ah ; Kim Yoon-Ho ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 168~173
To investigate the effect of grapefruit seed extract pretreatment and packaging materials on the quality of dried persimmon, dried persimmons were stored for
days at room temperature
after dipping in grapefruit seed extract and then packing with LDPE (low density polyethylene) film and Nylon/LDPE film pouch
. Weight loss of dried persimmon packaged with Nylon/LDPE film was not exceeded 86% of control. 60% mold occurrence and 50% browness were observed compared to control. There were no significant differences in the firmness, soluble solid content and color between grapefruit seed extract pretreatment and control. Grapefruit seed extracts pretreatment had an effect on the inhibition of color change in Hunters value.
Effect of Steaming Pressure and Time and Storage Period on Quality Characteristics of Baeksulgi
Park Ji-Yang ; Ryu Gi-Hyung ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 174~179
The objective of the study was to investigate the effect of steaming pressure (0.5, 1.0, and 1.5 bar), steaming time (5, 10, and 15 min), and storage period on Hardness, hardness rate constant and sensory characteristics of Baeksulgi prepared with optimum formula (rice new 100%, water 60%, salt 1.5%, and sugar 15%). Although the hardness was slowly increased during storage period from 0 hr to 8 hr and sharply increased after 12 hr of storage in case of 0.5 bay steam pressure, it was slowly increased after 12 hr storage time in case of steaming pressure at 1.0 ban Hardness rate constant of Baeksulgi was
at range of steaming time for
min and pressure at
bar which was relatively low. Hardness and elasticity of sensory evaluation were increased with the increases in steaming pressure, steaming time, and storage period but cohesiveness was decreased The highest overall preference was steaming pressure at 10 bar, steaming time for 10 min, and storage period for 12 hr. In conclusion, steaming pressure, steaming tim, and storage period influenced Baeksulgi quality such as hardness and sensory characteristics.
Analysis of Volatile Compounds of Prunus mume Flower and Optimum Extraction Conditions of Prunus mume Flower Tea
Kim Yong-Doo ; Jeong Myung-Hwa ; Koo I-Ran ; Cho In-Kyung ; Kwak Sang-Ho ; Na Ran ; Kim Kyung-Je ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 180~185
Prunus mume has been used as a Korean medicine. It is effective in treating diarrhea and an abdominal pain. This experiment was carried out to optimize extraction conditions of prunus mume flower tea and to analyze volatile compounds. Three kinds of samples treated with fresh, freeze dry, and shade dry, were used, and prunus mum flower tea was manufactured by the mixed ratio of green tea and prunus mume flower. The result was valued by the Hunter's value, flavor and taste. The optimum conditions of extraction time and temperature were 3 min and
respectively. Sensory evaluation shows that optimum ratio was adaptive 90% green tea with 10% prunus mume flower. The major volatile compound in prunus mume flower was benzaldehyde.
Chemical Composition of Prunus mume Flower Varieties and Drying Method
Kim Yong-Doo ; Jeong Myung-Hwa ; Koo I-Ran ; Cho In-Kyung ; Kwak Sang-Ho ; Kim Bo-Eun ; Kim Ki-Man ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 186~191
Prunus mume is extensively cultivated as a fruit and medicinal plant in Korea. Recently, prunus mume has a pressing problem with an increase of prunus mume cultivation area in southern part in Korea. Chemical properties of prunus mume flower to determine the optimum processing varieties for tea were investigated. Three kinds of samples treated with fresh, freeze dry and shade dry were used. The content of moisture, crude ash, crude protein, crude fiber, crude fat and nitrogen free extract of prunus mume flower varieties were to
respectively. The main component of free sugars in prunus mume flower was glucose and those of organic acids were citric and malic acids. 17 kinds of amino acids were determined from prunus mume flower. The total amino acid contents of Cheongchuk, Baeagaha and Goseong were 760.47 mg%, 624.01 mg% and 807.41 mg%, respectively. Aspartic acid, glutamic acid and lysine were the major component in 3 cultivars. The content of K was much higher than Ca, Mg, Na, fe and Zn. The major fatty acids of prunus mume flower were myristic acid, palmitoleic acid me oleic acid. As a result of analysis, there were no significant differences among the three cultivars of prunus mume flower and drying method.
Optimal Culture Conditions for Production of Yellow Pigments from Monascus purpureus in Liquid Culture
Choi Chung-Sig ; Jeon Chun-Pyo ; Lee Jung-Bok ; Lee Oh-Seuk ; Rhee Chang-Ho ; Kwon Gi-Seok ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 192~197
The optimum cultural conditions for production of yellow pigment by Monascus purpureus MMK2 were investigated in liquid culture. Monascus purpureus MMK2 was shown to give the maximum production of yellow pigment in the medium containing of 3.0% wheat flour, 0.15%
. The optimal culture conditions for temperature and initial pH were
and 6.5, respectively. The yellow pigment production reached a maximum level at the 7th day of cultivation.
Antimicrobial Characteristic of Prunus mune extract
Ha Myung-Hee ; Park Woo-Po ; Lee Seung-Cheol ; Choi Sung-Gil ; Cho Sung-Hwan ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 198~203
Prunus mume extract showed antimicrobial efface remarkably against the wide spectrum of putrefactive and food spoilage microorganisms above 250 ppm of concentration. Their thermal and pH stabilities were effective under the range of temperature
. Prunus mume extract seemed to be a natural antimicrobial ideally with the view of their effectiveness and thermal & pH stabilities. In addition, their action modes suggested that their hydrophillic components would perturb the fucntions of microbial cell membranes synergistically.
A Study on the Flavor Constituents of the Citron (Citrus junos)
Kang Seong-Koo ; Jang Mi-Jeong ; Kim Yong-Doo ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 204~210
To accept basic data of utilizing of citron (Citrus junos) as a raw material of industrial produce, major chemical components of citron were investigated. Weight ration of poet flesh md seed of citron were 44.7, 42.9 and 12.4%, respectively. Comparing proximate composition of peel and flesh of citron, peel showed higher in crude protein crude fat and crude ash than flesh but lower in moisture, carbohydrate and soluble solid. The major free sugars of citron were fructose, glucose and sucrose. Peel contained higher in sucrose than flesh, but lower in fructose and glucose. The content of K md P were 309 and 15.9 mg% in peel and 175 and 22.4 mg% in fresh, respectively. The main organic acids of citron were citrate, malate and oxalate. Total organic acid content of flesh (6.6%) was higher than that of peel (4.6%). Total amino acid content of peel and flesh were 671.9 and 315.7 mg%, respectively. Free amino acid content of peel and flesh were 324.3 and 280.7 mg%, respectively, and the major ones were proline, serine, glutamic acid, aspartic acid, and histidine. Total 49 volatile compounds were detected and 26 of these ones were identified in cion. The major volatile component of citron was limonene, which consists of 80% among the total volatiles in peel by all extract methods.
Detection Characteristics of Irradiated Dried Vegetables by Analyzing Photostimulated Luminescence (PSL) and Thermoluminescence (TL)
Kim Mi-Yeung ; Kim Byeong-Keun ; Kim Kyo-Youn ; Bhatti Ijaz A. ; Kwon Joong-Ho ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 211~215
Photostimulated luminescence (PSI) and thermoluminescence (TL) were analyzed for dried vegetables irradiated at 0, 1, 4 and 7 kGy, such as dried oak mushroom, spinach, radish leaves, water cress, radish, and pumpkin, to detect irradiation treatment. PSL results that photon counts for non-irradiated samples were lower than 700 that corresponds to negative, while those of irradiated samples over 1 kGy showed positive photon counts
, indicating irradiation treatment Meantime, TL ratio by normalization was lower than 0.021 in threshold value for non-irradiated samples and more than 0.653 for irradiated samples, and therefore it was possible to detect whether the 6 kinds of dried vegetables were irradiated or not by analyzing PSL and TL.
Characteristics of Microwave-Assisted Extraction for Grape Seed Components with Different Solvents
Lee Eun-Jin ; Kwon Joong-Ho ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 216~222
Microwave energy (2450 MHz) was applied to extract health-effective component (HEC) from grape seed. Three different solvents approved for grape seed extract such as water, ethanol and acetone, were confirmed in their microwave-heating properties and by which extraction efficiencies were determined. Microwave-assisted extraction (MAE) was performed under different parameters; microwave power : (0, 50, 100 and 150), time : (1, 3, 5, 7, and 9 min), the sample to solvent ratio : (1:20, 1:10, 1:5 and 1:2.5), and particle size(whole, 20, 40 and 60 mesh) and the subsequent extracts were used for determining their physicochemical properties, such as total yield : (TY), total phenolics : (TP), catechin content : (CC), electron donating ability : (EDA), and browning color. The heating properties of solvent demonstrated the optimal ranges of microwave and time as 100 W and 2 to 6 min. The TY and HFC content were higher with increasing powers in water and ethanol solvent, while HFC content were lower in acetone at over 100 W. The longer of extraction time up to 5 min, the higher extraction efficiency. Based upon the overall MAE efficiency and solvent recovery, it was found optimal to use 10 times volume of ethanol for 10 mesh of seed particle at 100 W.
Stability of antibody during heat treatment and storage in immunized milk with Helicobacter pylori antigen
Jeong Eun-Ju ; Park La-Young ; Bae Man-Jong ; Lee Shin-Ho ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 223~227
Optimal heat treatment conditions for maintaining the immune-activity of immunized milk with Helicobacter pylori antigen were studied Total bacterial count of immunized milk with H. pylori antigen decreased according to the increasing heating temperature and time. The viable tell number of immunized milk was
after heat treatment for 30 min at
, and coliform bacteria did not appear in immunized milk after heat treatment Immune-activity measured in terms of IgG concentration was maintained up to 99.99% after heat treatment for 30min at
, but decreased rapidly below 50% after heat treatment above
. The quality characteristics of immunized milk were examined during storage at
. The pH, titratable acidity and total bacterial count were not changed significantly during 21 day storage at
, but rapidly changed after 7 day storage at
. The immune-activity was kept well for 14 day storage at
but decreased rapidly after 14 days at every temperatures tested.
Changes on the Components of Elaeagnus multiflora Fruits during Maturation
Hong Ju-Yeon ; Nam Hak-Sik ; Kim Nam-Woo ; Shin Seung-Ryeul ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 228~233
This study was Carried out to the changes of nutrientd and components for food valuation estimation during maturation of Elaeagnus multiflora fruits. The content of moisture was decreased during maturation, but brix was increased. The content of carbohydrate was increased during maturations but crude protein was decreased. And the content of reducing sugar was increased. The content of free fructose and glucose were high and its content were increased during maturation. Total content of free sugars were 135.66 mg/100 g-fr.wt in mature green fruit, 544.26, 787.83 mg/100 g-fr,wt in mature and over mature fruits, respectively. The Organic acids of Elaeagnus multiflora fruits were acetic, citric lactic, and malic, succinic acids. The content of citric acid was the highest among organic acids. Total content of organic acids were 407.95 mg/100 g-fr,wt in green mature fruits, and were decreased during maturation. The content of reducing vitamin C was 56.98 mg/100 g-fr.wt in mature green fruits and total contents of vitamin C was decreased during maturation. The content of phenol substance was 411.39 mg/100 g-fr.wt in the mature green fruit and was decreased during maturation.
Evaluation of Microbiological Hazard of Cooking Utensils and Environment of Large Foodservice Establishments in Daegu city
Nam Eun-Jeong ; Kang Young-Jae ; Lee Yeon-Kyung ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 234~240
The purpose of this study was to evaluate microbiologically cooking utensils, equipment employees, and environment in 12 large Korean, Western, Chinese, and Japanese restaurant. Microbiological testing was conducted for pathogens including E. coli, Samolnella, L. monocytogenes, S. aureus, E. coli O157:H7, V. parahaemolyticus, B. cereus, and Y. enterocolitica as well as total plate count and coliforms. The results showed cooking water and drinking water in some Korean restaurants and drinking water in some Western and Japanese restaurants were unsatisfactory, especially, barley tea, which was cooled after being boiled, was unsatisfactory. Most cooking utensils such as knives, cutting boards, kitchen towels, tongs, and basket had total plate and coliforms count in excess of standards, and knives and cutting boards at some Chinese restaurant had E. coli. At some restaurant, S. aureus was found on some food worker's hands. Also, the total plate count of the air showed a high count around worktables, inside the refrigerator, and in the kitchen in most restaurants. These result suggest that sanitation needs improvement in the environments in these foodservice establishment.
Physiological Properties of Extracts of Traditional Soybean Doenjang Prepared with Korean Herb Medicines
Park Seok-Kyu ; Jeong Hoe-Jeong ; Kim Hong-Chul ; Lee Sang-Won ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 241~245
The biofunctional properties of traditional Doenjang supplemented with the extract of herb medicines (refer as DHM) were examined DHM divided to four groups, I, II, III and IV according to herb medicines were added. Nitrite scavenging-activities from all 4 groups of DHMs were significantly higher than that of control. Also hydrogen donating-activities from all 4 groups of DHMs were slightly higher than that of control. Antibacterial activities against pathogenic bacteria such as Streptococcus mutant and Salmonella enteritidis and fibrinolytic activity of all DHMs on fibrin plate were higher than those of control. On the other those of groups III and IV were higher in sensory score, biofunctional and antimicrobial activities than those of group I, II and control. Therefore, the usage of extract of Korean herb medicines instead of water to make Doenjang will effective in development of traditional soybean Doenjang with the biofunctional properties
Reduction of Pathogenic Bacteria in Organic Fertilizer using Gamma-Irradiation
Yun Hye-Jeong ; Lim Sang-Yong ; Song Hyun-Pa ; Kim Byeong-Keun ; Chung Jin-Woo ; Kim Dong-Ho ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 246~251
Organic compost is a useful fertilizer for organic farming. However, it poses a microbiological hazard to the farm produce because most of the compose are originated from excrementitious matters of domestic animals. Irradiation was performed to improve microbiological safety of organic compost and the effectiveness of gamma-irradiation for inactivating Salmonella typhimurium and E. coli was investigated. Total aerobic bacteria and coliform bacteria in 16 produce or commercial compose were ranged from
, respectively. All coliform bacteria in the composts were eliminated by irradiation at 5 kGy, while about
of total aerobic bacteria survived up to 10 kGy of irradiation. In the inoculation test the test organisms (inoculated at
) were eliminated by irradiation at 3 kGy.
values of inoculated Salmonella typhimurium and E. coli in the compost were
. It was considered that
of gamma irradiation was effective for radicidation (radiation sterilization of pathogenic microbes) of organic fertilizer.
Optimization of Extraction Conditions from Omija(Schizandra chinensis Baillon) by Response Surface Methodology
Lee Won-Young ; Choi Si-Young ; Lee Bo-Su ; Park Ju-Sek ; Kim Mi-Ja ; Oh Sang-Lyong ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 252~258
To find the optimum extraction condition of dried omija, central composite experimental design having three independent variable (extraction temperature, extraction time and water ratio) with five levels was conducted for response surface analysis. The maximum of soluble solid was predicted to the extraction conditions of over 25 fold water ratio,
. Total acid, total phenol, reducing sugar and vitamin C were predicted to respectively 30 fold water ratio, 6 hr,
, 30 fold water ratio,
and 30 fold water ratio,
, 25 fold water ratio,
extraction condition. Turbidity of extraction condition. Turbidity of extraction condition was 7 over 25 ford water ratio and over
. From the superimposing results of response variables, the optimum extraction condition was predicted 25 folds water ratio, 6 hr and
Exploration of Preservation Hurdles in Korean Traditional Side Dishes
Chung Sun-Kyung ; Lyu Eun-Soon ; Lee Dong-Sun ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 259~268
We investigated food preservation hurdles used for Korean traditional side dishes. As a first step of the research preparation and cooking recipes of the side dishes were surveyed, which are commonly used in Korean households. As next step, compositional and microbial quality attributes were measured onto the samples collected from the market. Antimicrobial ingredient added in the preparation are reasoned to work as important hurdles based on the scientific principles. Heating processes such as blanching, boiling, braising, hard-boiling and frying help to keep the produce decontamination or water activity adjustment. Measured salt contents of most side dishes were in the range of 1-5% with those of salt-preserved vegetables being higher. pH values were 4.7-6.4 with those of salt-preserved vegetables being lower and those of hard boiled fishes being higher. Soluble solids of braised or hard-boiled dishes were usually above
, while those of blanched and seasoned vegetables had lower values. Water activity values were 0.93-0.95 for seasoned vegetables and 0.77-0.88 for hard-boiled or semi dried beans and seafoods. Product with processing steps of braising or blanching showed lower bacterial load of 102-104 cfu/g, while seasoned or salt-preserved vegetables and seafoods had aerobic bacterial count above 106 cfu/g. Korean traditional side dishes were found to apply the appropriate combinations of heating preparation process, water activity and pH adjustment and salting, providing the required preservation properties.
Aroma Characteristic of Chungkukjang with Astragalus membranaceus
Yoon Hyang-Sik ; Choi Hye-Sun ; Joo Seon-Jong ; Kim Ki-Sik ; Kim Sook-Jeong ;
Korean Journal of Food Preservation, volume 13, issue 2, 2006, Pages 269~272
Aroma compounds in chungkukjang with Astragalus membranaceus (Hwangki) were extracted by the simultaneous distillation and extraction (SDE), headspace and solid phase microextraction (SPME), and aroma compounds obtained by this method were identified with GC-MS. Thirty compounds were identified, including six ketones, eight alcohols, three heterocyclic compounds, three aldehydes, five hydrocarbones and five other compounds. Major aroma compounds were identified as 3-hydroxy-2-butanone, 2-furanmethanol, 2-methoxy-4-vinylphenol, and 4-vinylphenol in SDE, 2,3-butanedione, 3-hydroxy-2-butanone, ethanol, 2,6-dimethyl pyrazine and acetic acid in headspace and acetone, ethanol, 2,5-dimethyl pyrazine, tetramethyl pyrazine and acetic acid in SPME. The content of pyrazines identified in headspace and SPME methods was higher than that of SDE method, and the content of pyrazines containing 2,5-dimethyl pyrazine, 2,6-dimethyl pyrazine and tetramethyl pyrazine in chungkukjang was higher than that of Hwangki chungkukjang.