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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 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
Changes in Functional Constituents and Stability of Green Tea Beverage during Different Storing Conditions
Ko Won-Jun ; Ko Kyung-Soo ; Kim Yong-Deog ; Jeong Kwan-Woo ; Lee Sang-Hyup ; Koh Jeong-Sam ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 421~426
Preservation stability of the extract from dried green tea produced in Jeju, extracted at
for 15 min and bottled in PET container after filtration and then settled at
, indoor at room temperature and outdoor, respectively, was estimated. Color L-value was almost constant but color of the extract became darkened during storage, especially in indoor storage. Main catechins of green tea extract were (-)-epigallocatechin, (-)-epigallocatechin gallate, epicatechin, (+)-catechin, epicatechin gallate in order, and the content of epigallocatechin was 53.8%. Nevertheless total catechin content was not changed in cold storage, and
of total catechins were reduced in outdoor or indoor storage after 14 weeks. Caffeine content were increased but total polyphenols were not changed largely during storage. Election donating abilities (EDA) showed more than 60% without influence of storage conditions and periods. Nitrite scavenging abilities (NSA) showed more than 90% at pH 1.2, but those were decreased gradually as pH increased, and then disappeared at pH 6.0. Color, polyphenols, antioxidant activities of extract were not so changed for more than 3 months. Microbial growth was not shown during same periods, due to heat treatment of the extracts at
for 10 min.
Effect of Quality Change of 'Fuji' Apple by Pressure Cooling
Park Hyung-Woo ; Kim Sang-Hee ; Cha Hwan-Soo ; Kim Yoon-Ho ; Choi Jee-Young ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 427~431
The research was conducted to measure the effect of pressure cooling of 'Fuji' apple during of 24 weeks. Weight loss in pressure cooling was lower than control at 24th week, and firmness in pressure cooling was higher than control. Titratable acidity in control and pressure cooling was 0.0823% 0.1103% in 24 weeks, respectively. Soluble solid content (SSC) in pressure cooling were higher than control. Decayed rate in control and pressure cooling was 46.4% 34.5% in 24 weeks, respectively. Total ascorbic acid contents were decreased in control and pressure cooling during 24 weeks. Therefore, it could be suggested that pressure cooling is more effective than control in storage of 'Fuji' apple.
A Study on Contents of Sulfites in Fruits and Vegetables
Mun Tae-Jung ; Kim Ki-Jun ; Park Seong-Min ; Kim Hyeon-Jeong ; Park Jong-Jin ; Kang Heun-Kag ; Jung Sang-Mi ; Lee Mi-Yeong ; Goo Ja-Hang ; Im Ji-Soon ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 432~437
To compare the content of natural existence with artificial addition experimental subject of 152 cases(25 kinds) were classified by two category of 42 fresh samples(14 kinds) and 110 processed samples(23 kinds). The content of sulfur dioxide were determined by Monnier-Williams's modified method. In mean content of 42 non-processed samples studied the range of contents was between 0.00 and 9.46 mg/kg. Radish contained the highest amount of sulfur dioxide(8.97 mg/kg), followed by onion(8.04 mg/kg). In mean content of 110 processed samples studied, the range of content was between 0.00 and 1,828.59 mg/kg. Gourd contained the highest amount of sulfur dioxide(1,064.61 mg/kg), followed by apricot(869.62 mg/kg), dried persimmon(64.11 mg/kg), dried radish(29.00 mg/kg), dried pumpkin(17.63 mg/kg), and those were lowe. than criteria. To supply safe food for the citizens, the quantitative level is required to be reinforced to supply safe foot continuously.
Quality Characteristics of Potato and Sweet Potato Peeled by Different Methods
Jeong Jin-Woong ; Park Kee-Jai ; Jeong Seong-Weon ; Sung Jung-Min ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 438~444
This study was carried out to obtain fundamental data such as peeling efficiency and quality of potatoes and sweet potatoes peeled by hand, machine and alkali(NaOH). The weight loss by peeling was influenced by peeling methods. Weight losses by rotational brushing-type peeler showed the lowest value, 7.9% in potato, and 7.3% in sweet potato. Any significant differences in moisture content were not found in potatoes and sweet potatoes by peeling methods. The pH of potatoes and sweet potatoes just after peeling were 5.8-6.8 and 6.23-6.63, and decreased somewhat until 3 hrs after peeling. Hardness of potatoes and sweet potatoes peeled by hand with fruit knife were better than that of others. Depending upon the peeling method used the color and color differences undergo some changes in their color and browning. Color difference value of peeled potatoes by hand with a technical tools, and by mechanical peeler such as rotational cutting-type peeler and rotational brushing-type peeler showed just slightly. In particular, changes of rotor differences value of potatoes and sweet potatoes peeled by dipping with 10% NaOH solution at
was the highest in the samples peeled by NaOH.
Effect of Quality Properties of Pomegranate Concentrate by Sterilization Conditions during Storage
Jang Se-Young ; Yoon Kyung-Young ; Jeong Yong-Jin ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 445~449
This study was carried out to investigate the quality properties of pomegranate concentrate with different sterilization conditions and storage temperature during storage. Total microbe level detected in non-sterilization pomegranate concentrate and the multiplication rate of total microbe level were higher at a storage temperature of
. Coliform was not detected in any of the samples. The pH was gradually increased but
and total acidity were gradually decreased. Changes in a color values were gradually decreased but that of the sterilized pomegranate concentrate at
(30 min) wasn't changed after storage at
. The sterilization of pomegranate concentrate at
(30 min) could be useful for preservation.
Effect of Ascorbic Acid and Cysteine for Quality Characteristics of Rice Bread
Kim Seon-Jae ; Kim Du-Woon ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 450~456
The favorable effect of ascorbic acid and cysteine on the improvement of rice bread quality was investigated by creating and comparing 6 experimental rice breads(RB-1 to RB-6). The RB-3 showed a relatively higher loaf volume, specific loaf volume and bread yield than the other breads. Crust and crumb color of breads were measured using a Hunter celery meter. The RB 5 and RB 6 showed the higher cut L-value than the other broads. As the proportion of the rice in the experimental breads increased, both the crust L-value and the crumb L-value showed higher values. According to the texture profile analysis, the hardness of the RB-1 to RB-3 were lower than those of the other breads. The springness of the experimental broads increased as the percentage of the rice in the breads increases. However, less proportions of rice to breads provided significantly lower level of the chewiness. The cohesiveness did not show any specific pattern by the proportion of rice to breads. The degree of retrogradation of the breads was accelerated when the breads contained more rice or when the breads had neither ascorbic acid nor cysteine. Therefore, RB 3, which contained ascorbic acid and cysteine and less rice, showed the highest retardation in the degree of retrogradation. In addition, the RB 3 showed the highest overall acceptance scores by sensory evaluation.
Quality Characteristics of Gochujang with the Addition of Skipjack Cooking Broth as Protein Source
Kang Mun-Ki ; Song Kyung-Bin ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 457~464
To improve the functional properties of Gochujang, different amount of skipjack cooking broth (l%, 3%, 5%) were added and their physicochemical properties were examined during storage. During fermentation of Gochujang, pH value decreased and titratable acidity increased, regardless of the amount of skipjack cooking broth. Content of amino-nitrogen increased rapidly at 30 day of fermentation from 171.59 mg% for the control to 191.10 mg% for 5% skipjack cooking broth, and then slightly decreased. It increased with the increase of the amount of skipjack cooking broth. Content of reducing sugar had the highest value at 30 day of fermentation, and then slightly decreased During fermentation,
activity showed the highest value at 30 day of fermentation, and then slightly decreased. Free amino acid content increased with the increase of skipjack cooking broth amount Hunter L a, and b values gradually decreased during fermentation of Gochujang. Based on sensory evaluation of Gochujang after 90 days, Gochujang with the addition of skipjack cooking broth was better than the control in terms of taste, color, flavor, and overall.
Quality Characteristics of White Bread Added with Chlorella powder
Jeong Chang-Ho ; Cho Hyun-Jae ; Shim Ki-Hwan ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 465~471
The chemical components of chlorella powder and quality characteristics (texture, color and sensory evaluation etc.) of white bread added with chlorella powder in order to use as a new functional food material of chlorella powder were examined. The proximate composition was composed of crude protein 61.45%, crude fiber 13.47%, nitrogen free extract 13.15%, ash 6.35%, moisture 3.27% and crude fat 2.31%, respectively. The component of major minerals were P (1,478.94 mg%), K (250.54 mg%), Ca (147.24 mg%) and Na (107.26 mg%) and free sugar was composed of maltose 0.12%, glucose 0.09% and fructose 0.08%. The major amino acids of chlorella powder were glutamic acid(4,009.20 mg%), aspartic acid(3,017.72 mg%), proline(3,055.24 mg%), methionine(3,001.52 mg%) and histidine(2,951.06 mg%). The major fatty acids in chlorella powder were composed of linoleic acid and the amounts of those showed 34.27%. The volume tended to increase according to the addition of chlorella powder. Substituting chlorella powder with flour also resulted in decreased lightness, redness and yellowness of the white bread crust The color of white bread crust became darker as the amount of chlorella powder increased. The texture characteristics of white bread containing chlorella powder was no significant difference. The result of sensory evaluation by QDA (quantitative descriptive analysis) showed that overall acceptability of white broads containing 0.2% chlorella powder were higher than that of control without chlorella powder.
Quality Characteristics of Pork Cutlet Sauce Added with Rice 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 13, issue 4, 2006, Pages 472~476
In order to assess the possibility in utilizing the rice soybean paste(rice Doenjang) powder as food processing materials, the quality of pork cutlet sauce added with 0, 1, 3, 5, and 7%(w/w) of rice soybean paste powder was investigated. Viscosity of pork cutlet sauce ranged from 584 to 776 cP as soybean paste powder amounts increased. Lightness, redness and yellowness of pork cutlet sauce decreased with increasing rice soybean paste powder. Approximate composition of pork cutlet sauces containing rice soybean powder was
of crude protein
of crude fat
of crude fiber and
of crude ash. In sensory evaluation, the pork cutlet sauces added with 1% and 3% soybean paste powder showed more acceptable scores than market sauce.
Effects of Roasting Temperature on Phycochemical Properties of Job's tears (Coix lachryma jobi L. var ma-yeun) Powder and Extracts
Chung Hun-Sik ; Kim Jong-Kuk ; Youn Kwang-Sup ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 477~482
This study was carried out to evaluate the effect of the masting temperature on the phycochemical properties of the roasted Job's tears. Raw seeds were roasted for 20 min at 150, 170, 190, 210 or
, were milled and extracted with hot water. The L and a values of the powder were sharply decreased or increased at the masting temperature of above
, respectively. The b value was maximum at
. Water absorption capacity of the powder and browning index of the extract were proportionally increasing with increasing the masting temperature. The pH of the extracts was decreased at the masting temperature of above
. Total sugar content of the extract tended to be decreased until
and then be increased from
. Content of phenolic compound of the extract was increased at the masting temperature of above
. At the sensory evaluation of the extract, aroma and taste of samples masted at
, respectively were higher than those masted at the others. Overall acceptability of the extract was highest at
Color, Volatiles and Organoleptic Acceptability of Mixed Powders of Red Ginseng and Cheonggukjang
Kwon Joong-Ho ; Shin Jin-Ki ; Moon Kwang-Deog ; Chung Hun-Sik ; Jeong Yong-Jin ; Lee Eun-Joo ; Ahn Dong-U. ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 483~489
Considering the development of fusion ingredients rom red ginseng and Cheonggukjang (soybean-fermented food), their commercial powders were evaluated in their Hunter's colors, volatile compounds, and sensory properties depending on manufacturing companies and mixing ratio of both powdered products. Hunters L, a and b values of red ginseng powders were
, respectively, while those of Cheonggukjang powders were
, respectively. Volatile compounds were mainly composed of hexanal,
, methyl benzene, 3,5-methyl propyl nonane, 2-propanone, decane, and 2,8-dimethyl undecane in red ginseng samples, and of 2,3-butanedione, decane, 2,2,7,7-tetramethyl octane, and 3-methyl butanal in Cheonggukjang samples. Total volatiles of the mixed samples decreased as ginseng decreased and Cheonggukjang increased. The mixed sample of both red ginseng and cheonggukjang in same amounts was the highest in its sensory acceptability, which was composed in the order of 2-propanone, 2-butanone, pentane, hexanal and 3-methyl butanal. The above results indicate that red ginseng and Cheonggukjang showed a potential as fusion ingredient for preparing new functional produce through further processing.
Monitoring of Alcohol Fermentation Condition for 'Cheongdobansi' Astringent Persimmon (Diospyros kaki T.)
Lee Su-Won ; Lee Oh-Seuk ; Jang Se-Young ; Jeong Yong-Jin ; Kwon Joong-Ho ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 490~494
Alcohol fermentation conditions were investigated using 'Cheondobansi' astringent persimmon (Diospyros kaki T.) for the study of persimmon wine and distilled liquor, The optimal yeast strain for 'Cheongdobansi' astringent persimmon alcohol fermentation was Saccharomyces kluyveri DJ97, which showed 10.8% of alcohol concentration, 96.25% of alcohol yield, and 935 ppm of methanol. The initial conditions of
and 120%(v/w) water addition resulted in the highest alcohol concentration of 10.7%. The alcohol concentration was higher in pectinase non-treated samples than in pectinase-teated samples. Lower concentrations of acetaldehyde and n-propanol were measured for the pectinase-treated sample than for the non-treatment samples. However, the methanol concentration of the pectinase-teated sample was higher than that of the pectinase non-treatment sample.
Water-extract of Helianthus annuus Seed Exhibits Potent Anti-asthma Activity In Vitro and In Vivo
Heo Jin-Chul ; Park Ja-Young ; Woo Sang-Uk ; Chung Shin-Kyo ; Jeong Kyu-Shick ; Lee Jin-Man ; Ma Jin-Yeol ; Lee Sang-Han ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 495~500
In order to investigate whether antioxidant biomaterials inhibits IL-4 and/or IL-13 expression in vitro and in vivo, we carried out antioxidant assays by enzyme or cell-based assays with Helianthus annuus extract. Antioxidant assays include DPPH, FRAP, hydroxyl radical assays. Helianthus annuus extract exhibited SOD scavenging activity, and had different patterns by each solvent extracted reaction. DW extract inhibited oxidative stress by
that induced apoptosis. We measured
cell and IL-/13 cytokine expression in a classical mouse animal model. The result show that Helianthus annuus extract showed strung inhibition of immune response in the lung. These result suggest that Helianthus annuus extract can reduce inflammation induced by n mouse asthma model.
Antioxidative Activity and Cytotoxicity on Human KB cell of Extracts from Rhododendron mucronulatum Turcz. Flower
Park Seung-Woo ; Kim Sang-Gyo ; Kim Mee-Jeoung ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 501~505
This study was carried out to investigate the antioxidative activity and cytotoxicity on human KB cell of extract from Rhododendron mucronulatum flower, and also to determine the contents of total polyphenol and flavonoid. The methanol extract of Rhododendron mucronulatum flower was fractionated with various solvents such as hexane, chloroform, ethyl acetate, butanol and water. The DPPH radical scavenging activities of ethyl acetate fraction had stronger activity than other fractions. So, antioxidative substances of ethyl acetate fraction were crude purified by silica gel column chromatography. The DPPH radical scavenging activities of crude purified fraction 2 and 3 were more than 90% at 40 ppm. In the presence of
, growth inhibition on human KB cell by WST-1 assay showed 81.2% in chloroform fraction and 74.6% in hexane fraction. The contents of total polyphenol and flavonoid of ethyl acetate traction were 32.70% and 20.30%, respectively, The antioxidative activity showed correlation with total polyphenol and flavonoid contents.
Optimization of Ethanol Extraction Conditions for Effective Components from Gastrodia elata Blume
Kim Seong-Ho ; Kim In-Ho ; Kang Bok-Hee ; Lee Sang-Han ; Lee Jin-Man ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 506~512
Gastrodia elata Blume (GEB) is a traditional herbal plant that has been used in Asian countries for centuries as an anticonvulsant analgesic, and a sedative for treating general paralysis, epilepsy, vertigo, and tetanus. This study was designed to optimize conditions for ethanol extracts or GEB by analyzing and monitoring the extraction characteristics with response surface methodology. The extract was used for analysis of the effective components of GEB. The estimated optimal conditions were 63.62% in ethanol of 5.06 mL/g in solvent per sample, and 6.25 hr in extract time. The optimal extraction conditions for
acid, were 45.52%, 5.67 mL/g, and 6.04 hr, while those for
alcohol were 62.73%, 5.02 mL/g, and 5.95 hr. Regression equation was generated for each variables and then superimposed them, such as soluble solid,
alcohol content thereby resulting in superimposed values of extinction conditions like
Comparison of In Vitro Antioxidant Activity and Cyclooxygenase-2 Promoter Inhibitory Activity in Harmonia axyridis Pallas and Coccinella septempunctata
Heo Jin-Chul ; Park Ja-Young ; Hwang Jae-Sam ; Park Hae-Cheol ; Kang Seok-Woo ; Hwang Seok-Jo ; Yun Chi-Young ; Kwon Taeg-Kyu ; Lee Sang-Han ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 513~518
Insect resources have been widely recognized that seven millions of insects exhibit it own biological activity by whole body or its metabolic intermediates. In order to investigate antioxidant activity and compare the cyclooxygenase-2 promoter activity from insect extract, we tested in vitro antioxidant assays and cyclooxygenase-2 promoter assay in Coccinella septempunctata Linne and Harmonia axyridis extracts have the anti-oxidant and cyclooxygenase-2 inhibition activities, we examined the anti-oxidant assays including DPPH, FRAP and linoleic acid, ana inhibition of cyclooxygenase-2 expression using a cyclooxygenase-2 promoter-inserted stable cell line. We found that Harmonia axyridis Pallas extract had potentials to anti-oxidant activity and inhibited about 25% of cyclooxygenase-2 transcription activity. These findings indicate that Coccinella septempunctata Linne and Harmonia axyridis Pallas extracts could be an useful insect resource for agrobiotechnological purposes.
Effect of Kiwi Wine and Kiwi Liqueur on Sensory Characteristics as Cooking Alcohol
Woo Seung-Mi ; Choi In-Wook ; Jeong Yong-Jin ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 519~523
In order to evaluate the possibility as cooking alcohol (Mirim) and tendering materials, kiwi wine and kiwi liqueur were added into braising mackerel and beef. The result showed that the crude proteolytic enzyme activity was high in kiwi wine and liqueur at 91.02 and 87.56% respectively. The trimethylamine (TMA) content in braising mackerel was 6.60, 4.80 and 5.79 mg% in control group, kiwi wine group and kiwi liqueur group, respectively. Sensory test of boiled mackerel gained high score in kiwi wine and kiwi liqueur stoups compared with control group The tendering effect in beef was high in kiwi wine and kiwi liqueur groups compared with control group. Thus, kiwi wine and kiwi liqueur could be used as cooking alcohol.
Genotoxicological Safety of High-Dose Gamma-Irradiated Cereal Powders
Han Sag-Myung ; Kim Hye-Mi ; Jeung Seung-Kyoung ; Lee Ju-Woon ; Byun Myung-Woo ; Kang Il-Jun ;
Korean Journal of Food Preservation, volume 13, issue 4, 2006, Pages 524~529
Gamma irradiation at 30 kGy was applied to cereal powders to evaluate their possible genotoxicity. The genotoxicity of 30 kGy-irradiated cereal powders was evaluated by Salmonella typhimurium reversion assay, chromosomal aberration test and in vivo micronucleus assay. The result were negative in the bacterial reversion assay with S. typhimurium TA98, IA100, TA1535 and TA1537. No mutagenicity was detected in the assay with and without metabolic activation. In chromosomal aberration tests with CHL cells and in vivo mouse micronucleus assay, no significant difference in the incidences of chromosomal aberration and micronuclei was observed between non-irradiated and 30 kGy-irradiated cereal powders. These result indicate that cereal powders irradiated at 30 kGy did not show any genotoxic effect under these experimental conditions.