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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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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
Changes of Characteristics in Red Pepper by Various Freezing and Thawing Methods
Lee, Hye-Eun ; Lim, Chai-Il ; Do, Kyung-Ran ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 227~232
The development of an effective long-term storage protocol for harvested fresh pepper is urgently required to increase the market for pepper products. The protocol must minimize quality loss, so that the product may be used either as a spice or as a raw material for processed pepper products, both in the home and in food processing plants. We investigated the optimum size of pepper fruits, freezing temperatures, storage periods, and thawing methods, to establish an optimum storage protocol. This study was conducted not only to develop freezing and thawing methods for long term storage of harvested red pepper, but also to develop processed pepper products utilizing the stored pepper. We aimed to expand the pepper products market and to increase the incomes of pepper growers. Whole red pepper, sliced red pepper, and crushed red pepper were frozen and stored at
. The soluble solid content and the vitamin C level showed maximal stability at
, although total free sugars decreased on storage at all temperatures tested. Such Changes were more marked at
than at the other(lower) temperature tested. The vitamin C content of whole red pepper was higher than that of sliced red pepper or crushed red pepper. Room-temperature thawing resulted in twice the drip loss seen on low temperature(
) thawing or microwave oven thawing. Brown discoloration was a serious problem with room temperature thawing. Total free sugars were higher in samples thawed at low temperature or in the microwave oven, compared to the level seen after room-temperature thawing. pepper samples thawed at low temperature scored higher in sensory tests than samples thawed at room temperature.
Changes in Chemical Characteristics of Roasted Red Pepper Powder Mixed with Red Pepper Seasoning Oil during Storage
Yang, Jong-Beom ; Ko, Myung-Soo ; Moon, Yoon-Hee ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 233~238
To develop a new quality control method for evaluation of Korean instant noodle soups, the chemical characteristics of roasted red pepper powder(RRP), mixed with red pepper seasoning oil, were investigated during storage at
for 6 weeks. The chemical composition was not significantly changed after 6 weeks of storage(P>0.05). The pH value decreased gradually while the acid value increased during storage. Both the American Spice Trade Association(ASTA) value that indicates redness of red pepper, and the CIE
values decreased remarkably during storage. The fatty acids of the RRP oil were mainly linoleic acid(55.1%), oleic acid(24.3%), and palmitic acid(13.9%). The composition of fatty acids was not significantly changed after 6 weeks of storage(P>0.05). In the free fatty acid(FFA) composition of the RRP oil, linoleic acid(32.4%) was the principal component. The total amount of FFA and the amount of each individual FFA increased remarkably during storage. The ratio of free unsaturated fatty acids to free saturated fatty acids increased during storage.
Changes of Functional Compounds in, and Texture Characteristics of, Apples, during Post-Irradiation Storage at Different Temperatures
Yun, Hye-Jeong ; Lim, Sang-Yong ; Hur, Jung-Mu ; Jeong, Jin-Woo ; Yang, Soo-Hyung ; Kim, Dong-Ho ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 239~246
The effects of gamma irradiation on the physiochemical and physical characteristics of apples were investigated during post-irradiation storage at
. The contents of total and reducing sugars were analyzed and the results indicated that apples receiving 1 kGy of gamma irradiation did not show significant differences in sugar contents compared to non-irradiated controls. Important physiological characteristics were evaluated by measurement of total phenolic content and total flavonoid content, reducing power, and radical scavenging ability, and the results indicated that gamma irradiation at a dose of 1 kGy did not affect physiological activities. Changes in physical parameters such as weight loss, strength, cohesiveness and hardness, during post-irradiation storage, were temperature-dependent, whether the apples were irradiated or not The color and sensory acceptance of the apples were not affected by irradiation during cold storage. However, minor deterioration in color quality and sensory acceptance of irradiated apples was noted under ambient temperature storage. We conclude that gamma irradiation(1 kGy) does not affect apple nutritional content stability, functional properties, or physical characteristics, especially upon cold storage after radiation treatment.
Comparison of the Quality Characteristics and Aroma of M. Longissimus from Korean Native Black Pigs and Modem Genotype Pigs during Vacuum Packaged-Chilling
Kang, Sun-Moon ; Lee, Sung-Ki ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 247~255
This study compared the quality characteristics, including aroma, of M. longissimus from five Korean native black barrows(64 kg, KNP) and five modem genotype barrows(
, 114 kg, MGP), during vacuum packaged-chilling. The samples were vacuum packaged, stored at
for 12 days, and then subjected to quality measurement. The KNP had higher fat content than did MGP(p<0.05), but KNP contained lower C14:0, C18:3 and C20:5 concentrations than did MGP(p<0.05). The KNP showed lower pH values(p<0.05) and water-holding capacities than did MGP, and were redder in color than MGP during storage. The TBARS increased more quickly in KNP than in MGP samples during storage. In texture, KNP showed firmer muscle tone than did MGP during storage(p<0.05). Various aroma compounds including 3-methyl-l-butanol, 2-ethyl hexanol and m-xylene were detected with SPME-GC/MS after 12 days of storage, and aroma patterns of KNP and MGP, obtained with an electronic nose, differed during storage.
Influence of Additions of Seeds and Stems on the Properties of Processed Campbell Grape Juice
Cabrera, Shirley G. ; Lee, Yun-Rae ; Kim, Sang-Tae ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 256~262
Grape juice, one of the most valuable fruit derived product has large amounts of phenolic compounds which provide many of the health benefits. Campbell grape juice, divided into Sample A(without seeds and stems), Sample B(with seeds only), Sample C(with seeds and stems) were processed and assessed for its components, sensorial attributes and functional properties as influenced by the addition of seeds and stems. The presence of seeds and stems in the processing of Campbell grape juice has significant effects on pH and total soluble solids(
) but showed no significant effects on other physicochemical and color properties and corresponds to an increase in total phenolics, radical scavenging activity, total anthocyanin and total flavonoid The sensory evaluation showed that there is no significant differences among the samples but were all liked moderately to very much by the panelists. The result of this study demonstrated that seeds and stems can be included in the processing of Campbell grape juice as it enhances the juice functional properties without altering its physicochemical and sensorial properties.
Optimization of Manufacturing Condition with Sensory Characteristics of Mixing Beverage added Extract of Elaeagnus multiflora Thunb. Fruits
Hong, Ju-Yeon ; Cha, Hyun-Shik ; Kim, Nam-Woo ; Jeong, Yong-Jin ; Youn, Kwang-Sup ; Kim, Mi-Hyun ; Shin, Seung-Ryeul ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 263~268
This paper was study to develop an extract of Elaeagnus multiflora as a materials of beverage, and was part of a wider project to use Elaeagnus multiflora for the development of processing foods. This was sought to optimize various sensory characteristics of color and flavor. The highest color score was 5.15 points. This was attained with 5.2%(v/v) Elaeagnus multiflora extract and 3.2%(v/v) brown rice vinegar. The highest flavor score was 4.06 points, and was arrived which added 10.8%(v/v) Elaeagnus multiflora extract and 0.4%(v/v) brown rice vinegar.
Optimization of Manufacturing Condition and Physicochemical Properties for Mixing Beverage added Extract of Elaeagnus multiflora Thunb. Fruits
Hong, Ju-Yeon ; Cha, Hyun-Shik ; Shin, Seung-Ryeul ; Jeong, Yong-Jin ; Youn, Kwang-Sup ; Kim, Mi-Hyun ; Kim, Nam-Woo ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 269~275
This paper was study to develop an extract of Elaeagnus multiflora as a beverage component, and was part of a broader research project for at the development of processed foods using extract of Elaeagnus multiflora. Acceptable mixing properties of the beverage were significantly related to brix values, pH, total acidity, and total phenol contents. When brown rice vinegar was used as a supplement, the vinegar contributed only 1% of total acidity content, and the brix was below 5% of acceptable level. Maximal total acidity of the mixed beverage was attained which added 19.2%(v/v) of Elaeagnus multiflora extract and 7.6%(v/v) of brown rice vinegar. The mixed beverage contributed 0.88% of the total acidity content. The maximum condition of brix(11.5) of the mixed beverage was arrived to 24.7%(v/v) of Elaeagnus multiflora extract and 4.9%(v/v) of brown rice vinegar. The maximum polyphenol contents of beverage(14.47 mg%) was achieved which added 25.0%(v/v) of Elaeagnus multiflora extract and 4.3%(v/v) of brown rice vinegar.
Quality and Pasting Properties of Traditional Olbyeossal
Park, Jong-Dae ; Choi, Bong-Kyu ; Kum, Jun-Seok ; Lee, Hyun-Yu ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 276~280
This study investigated the physicochemical properties of traditional Olbyeossal(Korean-style parboiled waxy rice) and other rices(dried cooked rice, germinated brown rice, and waxy brown rice). Olbyeossal had a moisture content of 12.7% a crude fat level of 1.0%, a crude ash content of 0.9%, and a crude protein value of 6.3%. The color values were 58.63(L value), 0.83(a value) and 21.73(b value). The water adsorption index(WAI) of Olbyeossal was 6.2g/g after 40 min steeping at room temperature, which was much higher than the WAI of the other rices. The hardness of Olbyeossal(10.5 kgf) was higher than those of other rices(
kgf). The initial pasting temperatures of Olbyeossal, dried cooked rice(DCR), germinated brown rice(GBR) and waxy brown rice(WBR) were
, respectively. The breakdown and total setback viscosities of Olbyeossal(70 B.U., 50 B.U.) and WBR(10 B.U., 30 B.U.) were lower than those of DCR(120 B.U., 275 B.U.) and GBR(142 B.U., 340 B.U.).
Quality Characteristics of Sponge Cake upon Addition of Paprika Powder
Jeong, Chang-Ho ; Kim, Jin-Hee ; Cho, Jeong-Rai ; Ahn, Cheol-Gun ; Shim, Ki-Hwan ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 281~287
This study investigated the quality characteristics of sponge cakes with addition of paprika powders prepared from different cultivars. Powders from the special cultivar(FDFP: freeze dried fiesta paprika powder) and the fiesta cultivar(FDFP: freeze dried fiesta paprika powder) were used. The specific gravities, viscosities, heights, specific volumes, colors, textures and sensory evaluations of cake dough containing 2, 4 and 6%(all w/w) paprika powders were measured. Specific gravity and viscosity tended to increase on addition of paprika powder. Cake height and specific volume tended to decrease on addition of paprika powder. Substitution of paprika powder for flour also resulted in decreased yellowness and lightness, and increased redness, of the cake crust. The hardness of cakes containing paprika powders was higher than that of control cakes without paprika powders. Thecolor of the cake crust became darker as the amount of paprika powder increased. The results of sensory evaluation by quantitative descriptive analysis showed that the overall acceptability of sponge cakes containing 4% paprika powder, from either cultivar, was higher than that of control cakes without paprika powder.
Effect of the Addition of Tenderizers on Quality Characteristics of Intermediate Moisture-apple snail(Cipangopaludin chinensis malleasta) Products
Yang, Han-Sul ; Chun, Ji-Yeon ; Kim, Byung-Chul ; Kang, Sung-Won ; Jeong, Chang-Ho ; Heo, Ho-Jin ; Cho, Sung-Hwan ; Choi, Sung-Gil ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 288~293
Intermediate moisture-apple snail products were prepared by adding glycerol, sorbitol, kiwi, or pineapple(2% or 5% w/w), as tenderizers, and by drying at
for 24 hr. The effects of the tenderizers on textural and sensory properties of the apple snail products at intermediate moisture levels were investigated. Moisture content and water activity of the products were ranged from 26.25 to 34.48% and from 0.83 to 0.87, respectively. The addition of glycerol significantly lowered water activity of apple snail samples compared to control prepared without tenderizers. On the other hand, significant increases in moisture content and water activity were observed in apple snail samples treated with kiwi or pineapple(p<0.05). All apple snail samples treated with tenderizers showed a lower shear force than did the control. Apple snail samples treated with 5%(v/v) glycerol showed a higher equilibrium moisture content than did the other samples. SDS-PAGE indicated that proteolytic enzymes in kiwi and pineapple clearly changed the structure of the myosin heavy chain and actin filaments of myofibrillar protein in apple snail samples. Intermediate moisture apple snail samples treated with tenderizers showed significantly improved overall sensory characteristics. The highest overall acceptability was obtained from apple snail samples treated with 5% pineapple, while the lowest overall acceptability was noted in the control sample. This study demonstrates that an acceptable apple snail, with intermediate moisture content, may be produced by using tenderizers at appropriate concentrations.
Quality Characteristics of Kanjang(Soy Sauce) Fermentation with Bamboo Sap, Xylem Sap and Gorosoe
Cho, Sook-Hyun ; Choi, Yong-Jo ; Oh, Joo-Yeul ; Kim, Nak-Gu ; Rho, Chi-Woong ; Choi, Chul-Yung ; Cho, Sung-Hwan ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 294~300
Three varieties of soy sauce were prepared using saps of bamboo, xylem and gorosoe, with sea salt and bamboo salt, in May. Soy sauce was fermented in the traditional manner. Homemade soy sauce was analyzed after 3 months of aging. The pH and amino-type nitrogen content of soy sauce fermented with xylem sap and sea salt were very high, and malic acid was dominant among four types of organic acid. The content of calcium in soy sauce fermented with bamboo sap and sea salt was fourfold greater than that of the control. The contents of total amino acids in the soy sauces fermented with xylem sap and gorosoe, with the addition of sea salt instead of water, were 2-fold and 1.4-fold greater than that of ordinary soy sauce, respectively. In the DPPH assay, the antioxidant effect of soy sauce fermented with bamboo sap and sea salt was higher than that of other samples. Sensory evaluation showed that the overall acceptability of soy sauce fermented with gorosoe and sea salt was best, among the samples tested.
Characteristics of Mung Bean Powders After Various Hydrolysis Protocols
Kim, Ok-Mi ; Gu, Young-Ah ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 301~307
To efficiently use Korean mung beans, the functional characteristics of mung bean powder(A), unhydrolyzed mung bean flour(B), and mung bean flour hydrolyzed under optimum conditions(C), were compared. The contents of protein, fat, carbohydrate, ash, and water, did not vary greatly with different treatment methods. The color values of (B) and (C) were similar, while the L value of (A) was higher than those of the other samples. Thereducing sugar content of (C) was highest at 292.63 mg%, while the total phenol contents of (A) and (C) were similar at 38.63 mg% and 38.38 mg%, respectively. The molecular weight of (A) was under 17 kDa by SDS-PAGE, and was lower than the molecular weights of the other samples (B, C), which generally ranged from 17 kDa to 72 kDa. The free sugar content of (C) was highest at 1,125.16 mg%, while (A) and (B) yielded values of 86.36 mg% and 54.20 mg%, respectively. Total free amino acid contents were in the order(C)(B)(A), and were 22,116.35 mg%, 2,731.29 mg%, and 578.54 mg%, respectively. The amino acid content of (C) was 8,231.42 mg% and was higher than those of (A) or(B). The DPPH free radical scavenging abilities of (A) and (C) were high, at 62.1% and 57.63%, respectively, while (B) showed a lower value at 19.26%. Fibrinolytic activity was highest(24.01%) in (C), and was 20.69% in (A) and 18.06% in (B). The above results indicate that mung bean flour hydrolyzed under optimal conditions (C) had the highest functional and quality characteristics, in comparisonh with unhydrolyzed flour (B) and mung bean powder (A). Diverse applications of hydrolyzed mung bean flour are anticipated.
Changes of Volatile Organic Compounds of Rhus verniciflua S. Bark by Fermentation
Ryu, Keun-Young ; Seo, Hye-Young ; Han, Kyu-Jai ; Jeong, Yang-Mo ; Kim, Kyong-Su ; Hong, Kwang-Joon ; You, Sang-Ha ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 308~314
To investigate effects of fermentation on volatile components, we analyzed volatile organic compounds of raw and fermented Rhus verniciflua S. bark. A 50%(w/v) sugar solution was used for fermentation. Volatile organic compounds of raw and fermented Rhus verniciflua S. were extracted by the simultaneous steam distillation and extraction(SDE) method, with a mixture of n-pentane and diethylether(1:1, v/v) and analyzed by gas chromatograph-mass spectrometer. A total of 51 and 27 volatile organic compounds were detected in raw and fermented samples, respectively, and were mainly alcohols. Compounds such as ethyl acetate, 2-methyl-3-buten-2-ol, 3-methylbutanal, 1-octen-3-o1, 3-methyl-2-butanone, hexanal and pentanal were detected as the primary compounds in the raw sample. The fermented sample showed sour different volatile compounds, such as ethanol, ethyl acetate, ethyl lactate and 3-methylbutanol. Thus, a number of volatile organic compounds were synthesized after fermentation of Rhus verniciflua S. bark.
Patulin Producing Capacity in Broth Culture Media of Penicillium crustosum Isolated from Korean Apple
Kim, Dong-Ho ; Yun, Hye-Jeong ; Lim, Sang-Yong ; Baik, Sang-Ho ; Jo, Min-Hoe ; Kim, Sooh-Hun ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 315~322
The patulin producing capicity of Penicillium crustosum, an isolate from Korean apple, in various broth culture media, was investigated, and compared with patulin production by the standard strain P. griseofulvum(ATCC 46037). The maximal patulin production capacity of the P. griseofulvum ATCC 46037 was 2,029-2,829 ppm in 5-GYEP, SY and MEB broth media. The patulin-producing capacity of the isolated fungus(P. crustosum) attained 2,794 ppm in a 5-GYEP broth medium, but was only 324 and 11 ppm in SY and MEB media, respectively. There were no significant correlations between mycelial growth levels and patulin-producing ability in either P. crustosum or P. griseofulvum. The patulin production of P. griseofulvum was induced in the wide pH range of pH 3.0-11.0, while that of P. crustosum was induced in the acidic pH range pH 3.0-5.0. Patulin production levels were dependent on the carbon sources in the media and maximal patulin production by P. griseofulvum and P. crustosum was observed in media containing glycerol and fructose, respectively.
Inhibitory Effect of Prunus mune Extracts on Physiological Function of Food Spoilage microorganisms
Ha, Myung-Hee ; Park, Woo-Po ; Lee, Seung-Cheol ; Heo, Ho-Jin ; Oh, Byung-Tae ; Cho, Sung-Hwan ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 323~327
Moderate consumption of maesil(Prunus mune) was associated with pharmaceutical and physiological effects on human health. The object of this study was to determine the inhibitory effects of Prunus mune extracts(PME) on food spoilage microorganisms. PME was found to have an antibacterial effect on Colletotrichum fragariae. The hydrophilic fractions of PME showed more effective inhibition than did the hydrophobic fractions. In addition, the hydrophilic fractions of PME seemed to inhibit(12-40%) metabolic enzymes related to energy production, including glucose-6-phosphate dehydrogenase, succinate dehydrogenase, malate dehydrogenase, and hexokinase. Our data suggest that hydrophilic components of PME might control food spoilage microorganisms because of suppression of membrane enzymatic function.
Effects of Pediocin Treatment on the Microbial Quality of Wet Noodles during Storage
Han, Min-Woo ; Park, Kee-Jai ; Jeong, Seong-Weon ; Kim, Seok-Joong ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 328~331
This study was conducted to investigate the effect of pediocin treatment on noodle quality during 4 days of storage at
. The pH of noodle increased after 2 days of storage and then decreased during further storage. The total bacterial counts in noodles increased during the storage period. When pediocin was present at 1,000 ppm, bacterial counts temporarily decreased after first day of storage and then slowly increased to 4 days of storage. Coliforms were detected after 2 days of storage in noodles stored without pediocin. When pediocin was present at 300 or 500 ppm, the coliform detection time was extended to 3 days of storage. Upon treatment with 1,000 ppm of pediocin, the coliform detection time was further extended to 4 days of storage. The fungal count in noodles was 2.3 log CFU/mL initially, and did not change significantly during the first day of storage, after which time the fungal count increased quickly. The fungal counts in noodles without pediocin treatment increased more rapidly than in noodles stored with pediocin, and was 5.0 log CFU/mL after 4 days of storage. We conclude that pediocin prevented noodle deterioration on storage.
Antioxidative Activity of Hot Water and Ethanol Extracts of Lespedeza cuneata Seeds
Kim, Seon-Jae ; Kim, Du-Woon ;
Korean Journal of Food Preservation, volume 14, issue 3, 2007, Pages 332~335
Hot water and 95%(v/v) ethanol extracts were prepared from dried Lespedeza cuneata seeds and antioxidant compounds were isolated by solvent fractionation, silica gel adslorption chromatography, Sephadex LH-20 column chromatography, and preparative HPLC. Antioxidant activity was measured using DPPH radical scavenging activity. The 80%(v/v)ethanol and ethylacetate fraction of Lespedeza cuneata seed extracts had stronger antioxidant effects than did the n-hexane fraction. The active antioxidant compounds obtained from hot water and 95%(v/v) ethanol extracts may be identical, based on analysis by Sephadex LH-20 column chromatography and preparative HPLC.