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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 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
Properties of Jeonbyeong Containing Letinus edodes Powder
Park, Jung-Suk ; Na, Hwan-Sik ;
Korean Journal of Food Preservation, volume 14, issue 4, 2007, Pages 337~344
Lentinus edodes (Shiitake mushroom) powder was added to Jeonbyeong dough in an effort to improve the quality and functional properties of the dough. The water absorption increased as the amount of L. edodes powder increased, while the time taken for gelatinization, and the valorimeter value of the final dough, both decreased. The temperature at gelatinization and the highest temperature attained during dough preparation were both similar to control values. The extensogram showed that the resistance of the dough to extension, and the maximum extensibility, both decreased with addition of L. edodes powder. The total contents of crude protein and ash increased with increasing amounts of L. edodes powder, while the dough carbohydrate levels decreased. Addition of the mushroom powder to Jeonbyeong (a kind of Korean traditional snack) decreased dough lightness, and decreased yellowness, as measured on Hunter's color scale. The hardness of Jeonbyeong was increased by adding 15% (w/v) L. edodes powder, but was decreased when 20% (w/v) L. edodes powder was used. The sensory score of Jeonbyeong containing 10% (w/v) L. edodes powder was the highest of all shack tested, in both overall quality characteristics and sensory evaluation.
Effects of Cultivars and Storage Temperatures on Shelf-life of Leaf Lettuces
Lee, Jung-Soo ; Chung, Dae-Sung ; Lee, Je-Uk ; Lim, Byung-Seon ; Lee, Youn-Suk ; Chun, Chang-Hoo ;
Korean Journal of Food Preservation, volume 14, issue 4, 2007, Pages 345~350
Shelf-life and quality changes of four leaf lettuce cultivars packaged and stored at four different temperatures (0, 8, 16 and
) were evaluated. Leaf lettuces were packaged in non-perforated polypropylene film (thickness 0.05 mm) bags. Weight loss, respiration rate, freshness degree, pigment content, and surface color were determined. At the storage temperature of
, the weight loss, degree of freshness, pigment content, and change of surface color on packaged leaf lettuces showed no significant difference when compared with all other leaf lettuces. Meanwhile, an increase in storage temperature was observed with the quality changes of each flesh leaf lettuce. The leaf lettuces under storage conditions at
showed a difference in weight loss of the different types of leaf lettuces during a short storage period. However, there was no clear tendency in weight loss in different types of leaf lettuces as compared with each storage temperature. The rate of respiration and the contents of pigments in the four types of leaf lettuces also showed significant difference as the storage temperature increased.
Solvent Extracted Volatile Components of Mushroom Mycelia Cultivated with Citrus Juice Processing Wastes
Lee, Chang-Hwan ; Yang, Min-Ho ; Park, Seung-Rim ; Kang, Young-Joo ;
Korean Journal of Food Preservation, volume 14, issue 4, 2007, Pages 351~355
Solvent-extracted volatile components from dry powder prepared from Citrus unshiu products such as immature Citrus unshiu (PCU), mature Citrus unshiu (MCU), Citrus unshiu peel (CUP), and citrus juice processing wastes (CJPW), were examined. Also, solvent-extracted volatile components from mushroom mycelia of Pycnoporus coccineus (PC), Lentinus edodes (LE), Pleurotus eryngii (PE), Hericium coralloides (HC), Panellus serotinus (PS), and Ganoderma lucidum(GL), all cultivated using citrus pulp solid media, were assayed. Twenty-nine volatile components were identified in dry powder prepared Citrus unshiu and 18 volatile components were characterized from mushroom mycelia. Of these,
, germacrene-D, and
, were derived from CJPW, but caryophyllene, hexadecanoic acid, decanoic acid, and tetradecanoic acid were synthesized by mushroom mycelia.
Quality Characteristic of Hwangki(Astragalus membranaceus) Chungkukjang during Fermentation
Choi, Hye-Sun ; Joo, Seon-Jong ; Yoon, Hyang-Sik ; Kim, Ki-Sik ; Song, In-Gyu ; Min, Kyeong-Beom ;
Korean Journal of Food Preservation, volume 14, issue 4, 2007, Pages 356~363
This study investigated the effects of a Hwangki (Astragalus membranaceus) extract on the quality of Chungkukjang fermented by Bacillus subtilis KCCM 12148, at 30, 40, and
, for 4 days. Changes in moisture contents, protein levels, pH values, ammonia-type nitrogen levels, color, angiotensin-converting-enzyme (ACE) inhibition rates, and fibrinolytic activities, were all determined. For both control and test, the moisture contents decreased gradually with time and the protein levels increased slightly. The pH values fell at the beginning of fermentation and then rose. The content of ammonia-type nitrogen was higher in Hwangki with Chungkukjang than in control, until 24 hr after fermentation commenced. After that time, the content of ammonia-type nitrogen control was higher in the control than in the Hwangki with Chungkukjang sample. Color features, such as lightness, redness, and yellowness, all decreased during fermentation, in both control and test. The highest ACE inhibition rates during fermentation at
were 90.9% in the control (48 hr after fermentation commenced) and 95.3% in Hwangki with Chungkukjang(24 hr). Fibrinolytic activities of Chungkukjang and Hwangki Chungkukjang were 100.7 and 74.4% respectively. The content of 2,6-dimethyl pyrazine in the control was higher than that in Hwangki with Chungkukjang. Sensory evaluationtests showed that the addition of Hwangki significantly improved the overall palatability of Chungkukjang.
Effect of Particle Size and Mixing Ratio on Quality of Fluidized Coated Vitamin C
Park, Su-Jung ; Hwang, Sung-Hee ; Chung, Hun-Sik ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 14, issue 4, 2007, Pages 364~368
The purpose of this study was to improve the stability and the processing property of vitamin C. Vitamin C was coated according to particle size(80-100 mesh, 100-140 mesh) and mixing ratio(1:1.6, 1:2.5, 1:3(w/w)) with coating solution(8% Zein-DP, 6% HPMC-FCC), and then the quality characteristics of fluidized bed micro coated vitamin C were investigated. The coating efficiency and the thickness of coating film were higher in
mesh particle than in
mesh particles, and coating efficiency was decreased as the coating material was increased. The distribution range of particle was more narrow in mixing ratio of 1:3(w/w) than in the other. DPPH radical scavenging activity was not affected by the particle size and the mixing ratio. There was no difference between the coating materials in terms of the quality characteristics. The optimum coating condition for fluidized bed micro-coating of vitamin C powder was selected as the particle size of
mesh and the mixing ratio with coating solution of 1:3(w/w).
Quality and Sensory Characteristics of White Bread added with Various Ginseng Products
Song, Mi-Ran ; Lee, Ka-Soon ; Lee, Byeong-Chan ; Oh, Man-Jin ;
Korean Journal of Food Preservation, volume 14, issue 4, 2007, Pages 369~377
This study investigated the effect of ginseng products on the baking properties of white breads. Flour was substituted by ginseng products (ginseng at levels 2, 4, 6, and 8%, all w/w, of flour levels). Both ginseng powder (GP) and red ginseng powder (RGP) were used. Similarly, red ginseng extract (RGE) was substituted at levels of 1, 2, 3, and 4% (all w/w) of flour. The physical properties of each dough were assessed using farinograms, extensograms, and amylograms. Water absorption increased as the proportions of ginseng products rose. The dough surface areas and R/E (resistance/extensibility) values decreased, as did peak viscosities, at the proportions of ginseng products increased. The pH values during fermentation decreased as the proportions of ginseng products increased. The fermentation power of dough with GP was lower than that of control, and higher than that of dough with RGP or RGE, but the addition of ginseng products beyond certain levels weakened the gas retention power: The specific loaf volumes of breads with 2% GP were the highest at 5.41 mL/g. In breads with RGE, the specificloaf volume increased from 5.52 mL/g to 5.82 mL/g as RGE levels rose from 0% to 4%. Hardness increased with rising GP and RGP levels in breads with GP and RGP, but decreased with RGE levels in breads with RGE. The moisture contents of breads during storage tended to be higher than control in breads with ginseng products. Lightness increased with addition of GP and decreased upon addition of RGP or RGE, while redness and yellowness increased after addition of any ginseng products. In sensory evaluation tests, the sensory scores for texture, color, mouth feel, and overall acceptability, were high, when any ginseng product (GP, RGP or RGE) was present at 2%. Of these breads, the bread with 2% RGE attained the highest sensory score.
Changes of Characteristics in Kochujang Fermented with Maesil (Prunus mume) Powder or Concentrate
Park, Woo-Po ; Cho, Sung-Hwan ; Lee, Seung-Chul ; Kim, Sung-Yong ;
Korean Journal of Food Preservation, volume 14, issue 4, 2007, Pages 378~384
Powder, or a concentrate, of maesil (Prunus mume) were used in the making of kochujang, and were added to kochujang at 0.5 or 1.0% (w/w). Kochujang fermented with maesil powder lower moisture content than did samples fermented with maesil concentrate. Moisture content slowly increased during fermentation, and was
higher than the initial value after 8 weeks of fermentation. Kochujang fermented with maesil powder or maesil concentrate showed lower pH values and higher total acidities than did the control. The total microbial count was
, and yeast and mold levels were
, as kochujang fermentation commenced. Microbial load reached a maximum by 4 weeks of fermentation, and decreased thereafter. L (lightness), a (redness) and b (yellowness) values of kochujang gradually decreased during fermentation. Compared to methanol extracts of kochujang, water extracts and ethanol extracts showed higher free radical scavenging abilities at the initial stage of fermentation. Control, and samples with 0.5% (w/w) maesil powder or maesil concentrate, attained higher scores in sensory evaluation tests than did samples with higher maesil levels, and were not significantly different at P>0.05 as determined by Duncan's multiple range test.
Optimization of Hot-Water Extraction Condition of Garlic Using a Response Surface Methodology
Lee, Jin-Man ; Cha, Tae-Yang ; Kim, Seong-Ho ; Kwon, Taeg-Kyu ; Kwon, Joong-Ho ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 14, issue 4, 2007, Pages 385~393
Much research is conducted on the biological activities of medicinal herbs, traditional plants, and agricultural products, cultivated in Korea. This study focused on optimization of hot-water extraction methods for such products, by analyzing and monitoring extraction characteristics using a response surface methodology. We found that the total phenolics contents, electron-donating abilities, and nitrite-scavenging abilities of extracts were significantly affected both by the solvent used for extraction, and by the nature of the particular herb or plant under study. The extraction efficiencies of valuable ingredients such as alliin, allicin, and total thiosulfinate, were greatly affected by extraction temperature, but not by extraction time or the solvent used. We elicited a regression formula for each variable. We first entered the optimal values of all extraction conditions giving active ingredients into the model. Next, we entered the optimal values of all extraction conditions favoring the retention of valuable antioxidant characteristics. Finally, we entered processing factors into the model. Overall, the optimal extraction was at
for 3.5 hr with 8.5 ml of solvent/g of sample. The predicted values of each variable were similar to the actual values.
Physicochemical Property Changes of Whole Soymilk Dependent on Hydrolysis Conditions
Jang, Se-Young ; Gu, Young-Ah ; Park, Nan-Young ; Kim, In-Sun ; Jeong, Yong-Jin ;
Korean Journal of Food Preservation, volume 14, issue 4, 2007, Pages 394~399
In this study, the characteristic qualities of whole soymilk were examined based on differing hydrolysis condition. The results showed that as the concentration of enzyme preparation(KMF-G) increase,
, calcium-binding capacity, and the content of free amino acid components also increased. Additionally SDS-PAGE analysis revealed a similar pattern of in the molecular weight of proteins at enzyme preparation concentration 0.20 and 0.35%(w/w). The quality of whole soymilk hydrolysate was shown to be best at a enzyme preparation(KMF-G) concentration of 0.20%(w/w) and hydrolysis time of 60 min. When sterilized at 115, 130 and
for 15 sec each the change in whole soymilk quality was not substantial. Based on the above results, a 0.20%(w/w) enzyme preparation(KMF-G) concentration and 60 mim hydrolysis time was determined to be the optimal hydrolysis condition for whole soymilk. It is anticipated that soymilk hydrolysis will a food material that is diverse in its application and uses.
Lipid Oxidation and Color Stability of Korean Native Black Pork and Modern Genotype Pork under Light-Exposure during Refrigerated Display
Kang, Sun-Moon ; Lee, Sung-Ki ;
Korean Journal of Food Preservation, volume 14, issue 4, 2007, Pages 400~407
This study compared lipid oxidation and color stability of M. longissimus from five Korean native black barrows (66 kg average weight; KNP) and modern genotype barrows (
, 112 kg average weight, MGP) during light exposure in a refrigerated shop display. The meat samples were aged at
for 5 days and either kept in the dark, or under light of flux 3,000 lux, at
for 7 days. The KNPs contained larger amounts of fat than did MGPs (p<0.05), but KNPs had lower
contents than did MGPs (p<0.05). The pH of KNP was lower than that of MGP, and increased more rapidly upon exposure to light. The TBARS assay showed that oxidized lipid levels increased more rapidly in KNP than in MGP, and this accumulation was accelerated by exposure to light. The KNP was always a darker red in color than was MGP, and the color deteriorated more rapidly in the light than in the dark. The sensory attributes of raw pork were reduced by exposure to light, but KNP showed higher sensory attributes than did MGP. Compared to the MGP, the KNP showed greater color stability under light, retained desired sensory attributes under light longer, but showed a lower lipid oxidation stability under light. Overall, light exposure accelerated lipid oxidation in and discoloration of pork.
Evaluation of the Sensory Quality Characteristics during Storage and Mutagenicity of Gamma-irradiated Sujeonggwa Powder (Korean Traditional Cinnamon Beverage)
Lee, Hyun-Ja ; Sul, Min-Sook ; Park, Jae-Nam ; Kim, Jae-Hun ; Song, Beom-Seok ; Lee, Ju-Woon ; Byun, Myung-Woo ;
Korean Journal of Food Preservation, volume 14, issue 4, 2007, Pages 408~413
This study evaluated the sensory quality characteristics of gamma-irradiated Sujeonggwa a Korean traditional cinnamon beverage during storage, and the mutagenicity of the beverage. The minimum irradiation dose required to ensure the microbiological safety of powdered Sujeonggwa was 4.5 kGy. Sensory characteristics, and the Hunter's color value, of Sujeonggwa, deteriorated with increased irradiation doses, but no significant changes in sensory qualities were found during storage. The Ames test yielded no evidence that gamma irradiation induced mutagenicity in Sujeonggwa powder.
The Effect of Deodeok Contents on the Quality of Deodeok Wine
Kwon, Dong-Jin ; Choi, Shin-Yang ;
Korean Journal of Food Preservation, volume 14, issue 4, 2007, Pages 414~418
The physicochemical characteristics and sensory properties of Deodeok wine, formed by leaching of Deodeok at room temperature for 180 days, were investigated over the following range of Deodeok levels: 10, 15 and 20% (all w/v). The higher the level of Deodeok, the greater were the final values of total sugars, reducing sugars, total polyphenols, and crude saponins. The Hunter's b-value (yellowness) of Deodeok wine varied markedly with Deodeok levels, and yellowness was highest in Deodeok wine containing 20% (w/v) Deodeok. Non-volatile compounds, that form the basis of the liquor tax law, were 0.64, 1.38 and 2.11% (all w/v), respectively, at day 160. Of these values, that of 2.11% (w/v), the level of non-volatile compounds in Deodeok wine containing 20% (w/v) Deodeok, was in accord with the liquor tax law (that requires this figure to be 2.0%). Sensory evaluation showed that Deodeok wine containing 20% (w/v) Deodeok was superior to the other wines tested.
Analysis of Immunomodulating Activities in Methanol Extracts from Several Kinds of Grapes
Heo, Jin-Chul ; Woo, Sang-Uk ; Kweon, Mi-Ae ; Kim, Bo-Bae ; Lee, Sook-Hee ; Lee, Jin-Man ; Choi, Jong-Uck ; Chung, Shin-Kyo ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 14, issue 4, 2007, Pages 419~424
Fruits and vegetable extracts are well-known as healthy foods. Such foods have been used as herbal medicines or traditional therapies for centuries. To assess biological activities in grapes, we examined the immunomodulating activities of water extracts from four kinds of grapes (cultivars Kyoho, Delaware, Campbell, and Niagara). We explored possible antioxidant and anticancer activities using antioxidant assays such as the 1,1-diphenyl-2-picrylhydrazyl (DPPH) reduction assay, the ferric iron reducing ability of plasma (FRAP) assay, a cell proliferation assay, an NO inhibition assay, a wound healing assay, and an IL-4/IL-13 elicitation assay. Methanol extracts of grapes were tested. The results showed that each grape extract had potent antioxidant activities. The grape extracts increased cell proliferation and NO production activities in tumor cell lines. IL-4 and IL-13 cytokine levels were decreased in mouse primary spleen cells by treatment with any extract. These results suggest that grape extracts can be used as biomaterials with immunomodulating activities.
Spinacia oleracea Extract Protects against Chemical-Induced Neuronal Cell Death
Park, Ja-Young ; Heo, Jin-Chul ; Woo, Sang-Uk ; Shin, Heung-Mook ; Kwon, Taeg-Kyu ; Lee, Jin-Man ; Chung, Shin-Kyo ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 14, issue 4, 2007, Pages 425~430
To investigate the potential therapeutic value of a plant extract against amyloid
cell damage, we first screened extracts of 250 herbs, and finally selected a water extract of Spinacia oleracea for further study. This extractshowed the potential to inhibit the reactions of oxidants. We measured the angiotensin-converting-enzyme (ACE) inhibitory activity of the extract, and assessed the ability of the extract to protect neuronal cells from chemical-induced cell death. SH-SY5Y neuroblastoma cells were used in this assay. The extract exerted protective effects on
cell death, when
was used at 100 M, 200 M, and 500 M (protection of 87%, 73%, and 58%, respectively). When 50 M of amyloid
was added to the test cells, however, the extract had no protective effect on cell death. The extract inhibited ACE activity in a dose-dependent manner, and exhibited potent protection against the deleterious effects of
. In sum, these results suggest that a water extract of Spinacia oleracea has the potential to afford protection against chemical-induced neuronal cell death, and the extract may be useful in the treatment of neurodegenerative diseases. The precise molecular mechanism of neuroprotection is under investigation.
The Abanones, Haliotis discus hannai, Exhibit Potential Anticoagulant Activity in Normal Sprague Dawley Rats
Kim, Hag-Lyeol ; Kim, Seon-Jae ; Kim, Du-Woon ; Ma, Seung-Jin ; Gao, Tiancheng ; Li, Hua ; Lee, Tae-Hoon ; Kim, In-Cheol ; Ham, Kyung-Sik ; Kang, Seong-Gook ;
Korean Journal of Food Preservation, volume 14, issue 4, 2007, Pages 431~437
The primary objective of this study was to determine the effects of abalone in reducing blood pressure and increasing anti-coagulant capacity. The serum angiotensin-converting-enzyme (ACE) activities of rats on an abalone-supplemented diet did not significantly differ from the ACE levels of rats on a normal diet, at any time (before the experiment, or 1 week, 2 weeks, 3 weeks, and 4 weeks, after commencement of the abalone diet) during the experiment. This result showed that abalone-supplemented diets had no effect on the activity of ACE, which controls blood pressure. To determine if an abalone-containing diet might increase anti-coagulant capacity, both prothrombin (PT) and activated partial thromboplastin time (APTT) levels were measured. The PT levels of control rats remained constant throughout the experiment. In rats fed the abalone-containing diet, PT levels increased with time, and the increase became statistically significant after 2 weeks, when compared to pre-trial PT levels. Control rats showed no significant change in APTT levels over time. The rats fed abalone, however, showed significant differences in APTT levels. Specifically, when pre-trial APTT levels were compared with 4-week levels, and when 1-week levels were compared with 4-week levels, the differences attained statistical significance. These results indicate that an abalone-supplemented diet may inhibit blood coagulation in normal rats. The results of this study prove the inherent health value of abalone, and may encourage investment in the seafood industry. Future studies will explore other possible beneficial effects of abalone, apart from the anti-hypertension and anti-coagulant effects examined above.