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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 14, Issue 6 - Dec 2007
Volume 14, Issue 5 - Oct 2007
Volume 14, Issue 4 - Aug 2007
Volume 14, Issue 3 - Jun 2007
Volume 14, Issue 2 - Apr 2007
Volume 14, Issue 1 - Feb 2007
Selecting the target year
Effects of Chlorine dioxide (
) Gas Treatment on Postharvest Quality of Grapes
Chang, Eun-Ha ; Chung, Dau-Sung ; Choi, Jong-Uck ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 1~7
This study was conducted to determine if chlorine dioxide (
) gas might minimize microbial contamination of fresh produce. After exposing grapes to 20 ppm or 40 ppm of chlorine dioxide gas in a closed container, grapes treated with 20 ppm
were packaged in Ny/PE/L-LDPE pouches, stapes treated with 40 ppm
were placed in an empty corrugated box, and untreated control grapes were placed in a box with a sachet containing
gas adsorbed to silica gel (a silica gel pad). The free volume of the sachet material allowed the release of
gas into the headspace of packages containing fresh grapes. Control fruit not exposed to
, was placed in a box and stored at either
. Fruit in Ny/PE/L-LDPE film treated with 20 ppm
lost almost no weight during storage at either
. Such fruit had a lower soluble solid content than did other fruit samples. Titratable acidity tended to fall rapidly during storage at either
. Anthocyanin content of grapes decreased over 21 days at
but increased over 10 weeks at
. The total microbial count of grapes treated with
gas and silica gel pads were lower than controls at
. Fruit treated with 20 ppm
and packaged in Ny/PE/L-LDPE pouches had lower microbial counts than other fruit samples when stored at
. The silica gel pad did not significantly improve total microbial count (compared to untreated control samples) at
. This result may be attributed to a higher rate of diffusion of
gas at room temperature.
Quality Changes of Peeled Potato and Sweet Potato Stored in Various Immersed Liquids
Park, Kee-Jai ; Jeong, Jin-Woong ; Kim, Dong-Soo ; Jeong, Seong-Weon ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 8~17
The efficacy of strong acidic electrolyzed water (SAEW) at pH 2.53, with ORP of 1,088 mV and HClO concentration of 91.25 ppm, and low alkaline electrolyzed water (LAEW) at pH 8.756, with ORP of 534 mV and HClO concentration of 105.70 ppm, as storing liquids for peeled potato and sweet potato was evaluated in this study. During storage at
, total phenolic contents and PPO activities of peeled potato and sweet potato stored in SAEW and LAEW were lower than those of control samples stored in tap racer (TW) with 0.85% (w/v) NaCl and 0.5% (w/v) sodium metabisulfite (SMS). Increment in color differences and decreases in hardness of peeled potato and sweet potato stored in SAEW and LAEW were lower than those of controls. Also, SAEW and LAEW inhibited growth of microorganisms for at least 3-6 days of storage. The sensory characteristics of peeled potato and sweet potato stored in LAEW were best during the first half of the storage period, compared to samples preserved by other methods.
The Quality of Milled Rice with Reference to Whiteness and Packing Conditions during Storage
Yoon, Doo-Hyun ; Kim, Oui-Woung ; Kim, Hoon ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 18~23
This study investigated the effectsof whiteness and packing conditions on the quality characteristics of milled rice during storage at
. Three kinds of packing materials (kraft paper sealed polyethylene and perforated polyethylene) were used to pack milled rice of different whiteness grades (36, 38, 40 and 42). The moisture content and weight of milled rice packed in kraft paper dropped very rapidly compared to values from milled rice packed in polyethylene because of high gas exchange through the paper. On the other hand, the increase in fat acidity of milled rice packed in kraft paper was less than that of milled rice packed in polyethylene because the moisture content of paper-packed rice fell rapidly. The overall quality of cooked rice rose with whiteness, and dropped with extended storage. The overall eating quality of milled rice paced in perforated polyethylene was bestwhen rice was prepared for the table after 8 weeks of storage.
Cold Storage, Packing and Salting Treatments Affecting the Quality Characteristics of Winter Chinese Cabbages
Lee, Jung-Soo ; Choi, Ji-Won ; Chung, Dae-Sung ; Lim, Chai-Il ; Park, Su-Hyung ; Lee, Youn-Suk ; Lim, Sang-Chul ; Chun, Chang-Hoo ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 24~29
Quality changes in winter Chinese cabbages were evaluated during low temperature storage. Flesh and salt-treated Chinese cabbages were put into (a) polyethylene (PE) film sacks (size:
, thickness: 0.03 mm, with four perforations each 8 mm in diameter), (b) plastic containers or (c) polypropylene (PP) nets and stored at
. Also, Cabbages were also wrapped in newspapers and stored underground where the average temperature was
. The weight loss rates of Chinese cabbages stored in PP nets and plastic containers were greater than those of cabbages stored with PE or wrapped in newspaper. Chinese cabbages wrapped in newspaper and stored underground needed much greater trimming compared to cabbages stored in other ways. The firmness and the soluble solid contents of Chinese cabbages were not affected by the various storage treatments. A better appearance was retained when Chinese cabbages were stored in PE film sacks. Chinese cabbages in PE film sacks stored at
showed delayed weight loss, less trimming loss, and less change in appearance. The quality changes in salted Chinese cabbages (desalting losses, pH changes, osmolarities, and crude fiber content) were not significantly different after the various treatments. No storage treatment was effective in maintaining a high quality of salted winter Chinese cabbage.
Effect of Microcapsule Wall Materials and Mixing Ratios on the Characteristics of Microcapsules Containing Squid Liver Oil
Hwang, Sung-Hee ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 30~34
This study investigated the effects of microcapsule wall materials and mixing ratios on the characteristics of microcapsules containing squid liver oil Emulsion stability was increased as Na-caseinate levels lose. Changes in mixing ratios of Na-caseinate and cyclodextrin caused micioencapsulation efficiencies to rise, fall, and then rise again. The particle size aid moisture contort of microencapsulated powders were not affected by the mixing ratios of wall materials. As the cyclodextrin content rose, water uptake was increased. The polyunsaturated fatty acid composition was shown to be higher then 50% in all powders, and the ratio of polyunsaturated fatty acid composition to saturated fatty acid composition was. 2.11 when the Na-caseinate and cyclodextrin mixing ratio was 4:6.
Biological Hazard Analysis of Leaf Vegetables and Fruits According to Types of Cultivation and Distribution Systems
Yu, Yong-Man ; Youn, Young-Nam ; Choi, In-Uk ; Yuan, Xianglong ; Lee, Young-Ha ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 35~41
As the consumption of environmentally friendly agricultural products increases, food safety is at the forefront of public health concerns. We analyzed the biological hazards of 26 species of leaf vegetables and 4 species of fruit according to types of cultivation (conventional or organic filming) and distribution system (giant retailers or organic food stores) using various culture media, automatic bacterial identification systems, and microscopy, Total bacterial count of unwashed agricultural product ranged from
(from 0.1 g of agricultural products), and the average count dropped 25-fold (range, 8-60-fold) after water washing. Microbial levels of washed organic agricultural products were
, and were not significantly different f개m the microbial loads on conventionally farmed produce. There was no significant difference in bacterial count from agricultural produce purchased from giant retailers or organic food stores. Total microbial count of Chinese cabbage, welsh onion, red chicory and kale were comparatively high, and Enterobacter cloacae was isolated most frequently. Parasites were detected in agricultural products purchased from conventional farm products in the stores of giant retailers, and in organic food stores, and parasite prevalence was especially high in Chinese cabbages and welsh onion. The study indicated that cultivation methods and distribution systems did not cause significant differences in biological contamination levels of agricultural produce. Some vegetables and fruits were highly contaminated effective sanitizing methods to reduce these biological hazards are needed.
Hot Water Treatment and Modified Atmosphere Packaging Affect the Freshness Extension of 'Fuji' Apples
Lee, Seon-Ah ; Park, Hyung-Woo ; Kim, Sang-Hee ; Park, Jong-Dae ; Kim, Yoon-Ho ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 42~46
To investigate the effects of hot water treatment and modified atmosphere packaging (MAP), compared with non-packaging, of 'Fuji' apples during 18 weeks of storage at
, apple weight loss, firmness, titratable acidity, total ascorbic acid and sensory characteristics were measured After 18 week of storage, the weight loss of MAP-treated apples was 1%, while untreated controls lost 22% of weight Weight loss reduction film packaging was more effective than that afforded by hot water treatment. The firmness reductions in control apples, those receiving hot water treatment those receiving packaging only, and those receiving both hot water treatment and packaging, were 37%, 22%, 10% and 6%, respectively. The titratable acidity was 40% in control apples and respectively, 37%, 32% and 27% in the three groups mentioned above. The total ascorbic acid contentuntreated control apples decreased by 70% after 18 weeks of storage. The total ascorbic acid contentof apples receiving both hot water use of both packagingand hot water treatment to preserve 'Fuji' apple quality.
Quality Characteristics of Soybean Curd Mixed with Freeze Dried Onion Powder
Kang, Nan-Suk ; Kim, Jun-Han ; Kim, Jong-Kuk ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 47~53
Soybean curd was mixed with onion powder to develop new foods, and changes in quality characteristics were investigated. The moisture content of onion soybean curd rose as the proportion of onion powder increased Whiteness (as measured by the L value) was high in soybean cud admixed with 0.1% (w/v) onion powder, Redness (the a value) was not significantly altered (the readings were 1.03-1.54) on addition of various onion powder concentrations. Yellowness (the b value) was similarly unaffected (readings 13.00-13.93) when various levels of onion powderwere added. Free sugar analysis showed that glucose was high in soybean curd (67.22 g/100 g) admixed with 0.1% (w/v) onion powder, The main organic acid was tartaric acid, and control organic acids included citric and oxalic acids at high levels. The major free amino acids were L-arginine,
acid, L-histidine, L-glutamic acid, L-serine, L-tyrosine and L-threonine, and amino acid content were high in soybean curd admixed with 0.2% (w/v) onion powder. Major phenolic compounds of onion soybean curd were quercitrin, protocatechuic acid and caffeic acid. The hardness of onion soybean curd was similar to that of the control when onion powder was added to 0.1% or 0.2% (w/v), and decreasedmore onion powder was added. Organoleptic qualities dropped as onion powder levels increased. In summary, onion powder addition to soybean curd is optimal at the 0.2% (w/v) level..
Effect of Ozonated Water and Chlorine Water Wash on the Quality and Microbial De-contamination of Fresh-cut Carrot Shreds
Kim, Ji-Gang ; Luo, Yaguang ; Lim, Chai-Il ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 54~60
Little information exists on how wash operations affect water quality, or the efficacy of sanitizers on vegetable quality and microbial reduction in fresh-cut carrot shreds. This study evaluated the efficacy of chlorine and ozone in reducing microbial loads and maintaining vegetable quality of carrot shreds. Fresh-cut carrot shreds were teated with various chlorine and ozone concentrations for differing times. The samples were then centrifuged to remove excess water, packaged in film, and stored at
. The result indicated that varying the ozonated water wash time affected microbial growth the development of unpleasant odors, color, and the overall quality of carrot shreds. Ozonated water washing for 20 min maintained vegetable quality by inhibiting unpleasant odors, the development of whiteness, and by reducing microbial populations. A single chlorine water wash was effective and resulted in better vegetable quality when compared with two washes. Samples washed for 20 min in ozonated water, however, had better vegetable quality and smaller microbial counts compared to samples washed once in chlorine water A 20 min ozonated water wash is an attractive method for the maintenance of vegetable quality and shelf-life in fresh-cut carrot shreds.
Modification of Quality Characteristics of Onion Powder By Hot-air, Vacuum and Freeze Drying Methods
Kang, Nan-Suk ; Kim, Jun-Han ; Kim, Jong-Kuk ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 61~66
This study investigated changes in physicochemical properties of onion powders during various drying conditions. The moisture content during vacuum drying at
remained at 5.23% for 5 days of drying, and it was possible to quickly obtain day powder Weight reduction upon
vacuum drying was 90% after 7 days. The large change in browning caused by vacuum freeze drying was lowest (
) after 7 days of drying. The content of vitamin C increased with vacuum freeze drying. The major free sugars were fructose, glucose and sucrose. Of organic acids, citric acid was prominent and, after vacuum freeze drying, showed a high value of 1,965 mg/100g. Free amino acids noted were L-arginine,
, L-alanine and L-threonine. In summary, vacuum freeze drying at
Extraction of Major Constituents from Acanthopanax koreanum Stems with Water and Ethanol Solutions
Lim, Ja-Hun ; Yang, Young-Taek ; Ko, Jeong-Sam ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 67~72
To prepare useful foods from Acanthopanax koreanum, extraction of major constituents by water and ethanol solutions were investigated Reflux extractions of 300 g of dried material of particle size less than 0.5 cm, were carried out in 7.5 L of water, or ethanol solutions (30 -95% v/v) for 9 hr at
. The pH values of extracted solutions were 4.0-6.5. The Color b-value of extracted solutions increased as ethanol concentrations dropped and with longer extraction times. The amounts of material in extracts increased rapidly in the first 2-3 hr of extraction. The extract levels from 30-70% ethanol solutions were 0.27-0.47 g/100 g. The main free sugars of extract were sucrose, fructose and glucose. Eleutherosides were extracted rapidly (within 3 hr), and eleutheroside extraction was best in water or in 30-70% ethanol 95% ethanol solutions were less effective. The eleutherosides were extracted to 97% by water or 30-70% ethanol solutions after 3-5 hr. Acanthoic acid extraction was more affected by ethanol level than by extraction time water achieved only trace extinction. In summary, reflux extraction in 40-70% ethanol for 3-5 hr was adequate for the extraction of functional materials from Acanthopanax koreanum.
Extraction Conditions for Rhododendron mucronulatum Pollen
Park, Nan-Young ; Jeong, Yong-Jin ; Woo, Sang-Chul ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 73~77
The physiochemical properties of Rhododendron mucronulatum pollens were examined after the use of various extraction conditions. The levels of phenolic compounds and electron donating abilities (DPPH) were better after 80% (v/v) ethanol extraction than after water extraction. The content of phenolic compounds and the DPPH were high when the solvent ratio was 20X. The content of phenolic compounds was highest at
(347.60 mg/100 g). The DPPH was highest, at 67.93%, when extraction was performed at
. An extraction time of 6 hr yielded the highest content of phenolic compounds (312.63 mg/100 g). The DPPH did not vary with extraction time. Both the levels of phenolic compounds and DPPH values rose when extractions were performed twice. In summary, a solvent ratio of 20X, an extraction temperature of
, double extraction and an extraction time of 6 hare optimal for extraction, with maximal DPPH and phenolic content, of Jindalrae pollens.
Antioxidative and Physiological Activity of Extracts of Angelica dahurica Leaves
Lee, Yang-Suk ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 78~86
This study prepared extracts of Angelica dahurica leaves using reflux water extraction (RW), reflux ethanol extraction (RE) and pressure heating water extraction (PW). The extracts were extraction for levels of polyphenol compounds, antioxidant activities, and inhibitory potencies for xanthine oxidase and tyrosinase. The PW extraction method yielded the highest content of polyphenol compounds (95.23 mg/g). The electron donating abilities (EDAs) of RE and PW extracts were 76.02% and 70.08% respectively. The superoxide dismutase (SOD)-like activities were 13.45 19.00%, when extracts were assayed at 1 mg/mL. The nitrite scavenging ability (pH 1.2) of the PW extract was 54.33% higher than levels shown (44.24%) by the RE and RW extracts. The inhibition of xanthine oxidase by the RW extract was highest (99.71% at 5 mg/mL) while that of the PW extract was over 97% at 500 g/mL. Tyrosinase inhibition was highest in the RE extract (46.25% at 5 mg/mL). All extracts showed dose-dependent inhibitory activities. The results indicated that the PW extract had the highest polyphenol content, the RW and RE extracts had the best nitrite scavenging ability, and the RE extract showed the most pronounced effect on EDA, SOD-like activity and tyrosinase inhibition.
Inhibition Effect of the Harmful Food-Born Microorganisms on Germination Condition of Acorn Pollen
Choi, Jun-Hyug ; Yim, Ga-Young ; Jang, Se-Young ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 87~93
This study investigated the antimicrobial effect of germinated acorn pollen solution on harmful food-borne microorganisms. The antimicrobial activity when 8% (w/v) acorn pollen in 10% (w/v) sugar solution was extracted at
for 4 days. The minimal inhibitory concentration of this germinated acorn pollen solution was
for Gram-positive bacteria and
for Gram-negative bacteria. Acetic and lactic acids were present at high levels in germinated acom pollen solution. As pollen germination releases heat, the antimicrobial activities are heat-stable. The activities are tolerant of low pH. In summary, acorn pollen germination solution showed active antibiosis and should be developed as a natural preservative material.
Effects of Addition of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 on Baechu Kimchi Fermentation
Mo, Eun-Kyoung ; Ly, Sun-Yung ; JeGal, Sung-A ; Sung, Chang-Keun ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 94~99
To investigate the effects of Pichia anomala SKM-T and Galactomyces geotrichum SJM-59 on Baechu kimchi fermentation, lyophilized yeasts were added to Baechu kimchi and co-cultured at room temperature (
) for 7 days. Desirable pH and acidity levels appeared by 3 days of fermentation in both the control culture and that with added G. geotrichum SJM-59. Furthermore, the culture with G. geotrichum SJM-59 sustained a desirable pH and acidity level until 5 days of co-culture. The pH of the culture with P. anomala SKM-T decreased slowly and was significantly higher than that of control throughout the experimental period. As fermentation time increased, the acidity of the culture with P. anomala SKM-T increased gradually. However, this culture maintained a desirable acidity level throughout the experiment. The number of lactic acid bacteria in the culture with P. anomala SKM-T was higher than in the culture with G. geotrichum SJM-59, or the control culture, throughout the experiment. The highest LA/TM ratio appeared after 3 nays of fermentation in the control culture, and on the 5 day of the yeasts added co-cultures. On sensory evaluation, no differences were detected between control and the culture with G. geotrichum SJM-59 arter 3 days of fermentation. The co-cultures with yeasts received high marks in umami taste. The co-culture with P. anomala SKM-T showed better texture properties than did the control culture. It was considered that fermentation times were delayed by addition of G. geotrichum SJM-59 or P. anomala SKM-T to Baechu kimchi fermentation.
Condition of Acetic Acid Fermentation and Effect of Oligosaccharide Addition on Kiwi Vinegar
Woo, Seung-Mi ; Kim, Ok-Mi ; Choi, In-Wook ; Kim, Yun-Sook ; Choi, Hee-Don ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 100~104
This study was designed to investigate quality characteristics and conditions of acetic acid fermentation of kiwi vinegar following addition of oligosaccharide. During the acid fermentation alcohol concentration and total acidity were shown to be 6% and 1.0%, respectively, with the highest acetic acid yield. Acetic acid fermentation of kiwi following addition of oligosaccharide showed the highest acetic acid yield with 15% oligosaccharide. Free forms of sugars in kiwi vinegar were detected to be fructose, glucose and maltose. Organic acid of kiwi vinegar were malic, lactic, acetic, citric and succinic acid. Total content of organic acid was shown to be the highest with 15% oligosaccharide. Mineral content was shown to be lower when oligosaccharide amount was increased. In conclusion, oligosaccharide addition has an insignificant effect on acetic acid fermentation of kiwi, and was evaluated to be suitable at 15%.
Customer Preferences for 'Fuji' Apples Stored Using Functional Modified Atmosphere Film
Park, Hyung-Woo ; Yoon, Ji-Yoon ; Kim, Yoon-Ho ; Lee, Seon-Ah ; Cha, Hwan-Soo ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 105~108
This study tested customer preferences for "Fuji" apples stored using functional modified atmosphere film (30m) for 16 weeks at
. Customers were 20-60 years of age and lived in either Seoul or Geochang. The freshness, texture, chewiness, and purchase attractiveness of apples in film packaging were judged to be significantly higher than control apples by those aged 20-29 years. The freshness, sourness, flavor, and purchase attractiveness of apples in film packaging were judged to be significantly higher than control apples by those aged 30-39 years. The flavor and sweetness of apples in film packag ing were judged to be significantly higher than control apples by those aged either 40-49 or 50-59 years (
). In the overall preference tests, apple freshness (P=0.0011), apple flavor (P=0.0002), and apple purchase attractiveness (P=0.0018) of apples in film packaging were judged to be significantly better than control apples by all age groups (those aged 20-59 years).
Effect of Prolongation by Precooling Treatment and Improved Packing of Mushrooms (Agaricus bisporus)
Kim, Byeong-Sam ; Park, Shin-Young ; Jang, Min-Sun ; Kwon, An-Sik ;
Korean Journal of Food Preservation, volume 14, issue 1, 2007, Pages 109~112
Precooling and improved packing of mushrooms were investigated with a view to prolonging their freshness. Harvested mushrooms were precooled by forced air cooling and then packed in an EPS container. Mushrooms were transported to customers by insulated truck and stored at either
. Conventionally packed mushrooms in cartons were also examined as controls. Mushroom respiration rate slowly fell 2- to 3-fold upon precooling. Weight loss was decreased by precooling and the use of the insulated pack. Also, the L-value of the mushroom surface remained high with precooling, and mushroom elongation was less than in the control. Summer market life was extended to 3-4 days (from 1-2 days) by the improved distribution method.