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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 15, Issue 6 - Dec 2008
Volume 15, Issue 5 - Oct 2008
Volume 15, Issue 4 - Aug 2008
Volume 15, Issue 3 - Jun 2008
Volume 15, Issue 2 - Apr 2008
Volume 15, Issue 1 - Feb 2008
Selecting the target year
Detection of Sugar Process Contamination Using Dextran Binding hages Produced by Batch Fermentation of Escherichia coli
Kim, Du-Woon ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 617~621
Sequential passes through
columns were used to select phages that displays ligands for dextran (
-1,6 linked linear chains) from a phage antibody library. Those phages that bound to the
in each iteration were replicated in E. coli. A phage preparation isolated on the third round selection produced 5.4 nephelos turbidity units (NTU) in a dextran specific immunonephelometric assay, a 2.2 fold higher value than the phage preparation from the first round selection. This phage gave
normalized intensity (N.I.) in a dip-stick assay against high molecular size dextran (T2000,
) and significantly lower color (
N.I.) against low molecular size dextran (T10,
). The presence of an Fab insert in each of these phages was confirmed using a
-galactosidase linked assay and polymerase chain reaction.
Quality Changes in Peeled Lotus Roots Immersed in Electrolyzed Water Prior to Wrap- and Vacuum-Packaging
Park, Kee-Jai ; Jeong, Jin-Woong ; Lim, Jeong-Ho ; Kim, Bum-Kun ; Jeong, Seong-Won ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 622~629
This study investigated changes in quality characteristics of wrap- and vacuum-packaged peeled lotus roots treated with strong acidic electrolyzed acid water (SAEW pH 2.58, ORP 1,128 mV, HClO 105.0 ppm) or low alkaline electrolyzed water (LAEW pH 8.56, ORP 660 mV, HClO 73.8 ppm) as immersion liquids prior to packaging and storage at 5C. Immersion of peeled lotus roots in SAEW and LAEW reduced initial microbial load by about 1 log compared to treatment with tap water (TW). Hardness differences on storage were observed. However, reduction in PPO activity by electrolyzed water was not reproducible. Changes in Hunter's color value and the color difference value (
) of peeled lotus roots immersed in 0.5% (w/v) sodium metabisulfite (SMS) and electrolyzed water were smaller than those of roots treated with TW prior to storage. Sensory characteristics measured during storage were best-preserved in lotus roots previously immersed in 0.5% (w/v) SMS or electrolyzed water, compared to TW. Immersionin electrolyzed water and vacuum packaging preserves the quality of peeled lotus roots in terms of microbial, visual, and sensory aspects, at levels comparable to those offered by storage after treatment with 0.5% (w/v) SMS.
Effect of Packaging Methods on the Quality of Leaf Lettuce
Lee, Jung-Soo ; Lee, Hye-Eun ; Lee, Youn-Suk ; Chun, Chang-Hoo ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 630~634
The effect of packaging methods on the quality characteristics of leaf lettuces was studied during storage at low temperature. Using five commercial packaging types: non-perforated PP (polypropylene) film bags, PP film roll, perforated PP film bags, PET (polyethyleneterephthalate) trays, and micro-perforated LDPE film bags, changes in color, respiration rate, and weight loss of leaf lettuces were investigated. Packaging in non-perforated PP film bags minimized color change and weight loss during storage. The leaf lettuces packaged in non-perforated PP film bags, among the five packaging choices, showed good external appearance and offered the greatest sale potential in the domestic market. However, there were no clear differences in the respiration rates of lettuces packed in various ways. The PET tray afforded very good protection of leaf lettuces from physical damage. The results indicate that the marketability of lettuces may be directly affected by the packaging modes employed, and that the optimal packaging may be non-perforated PP film bags; these keep lettuces fresh during low-temperature storage.
The Qualities of Northern and Southern Ecotype Garlic Bulbs at Different Storage Temperature
Bae, Ro-Na ; Choi, Sun-Young ; Hong, Yoon-Pyo ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 635~641
This study was conducted to investigate the optimal sub-zero temperature for storage of two garlic cultivars, the northern ecotype 'Jaerae' and the southern ecotype 'Daeseo'. These cultivars of garlic bulbs were stored at different temperature (room temperature,
) conditions after predrying. Southern ecotype garlic showed higher weight loss than northern ecotype garlic. Northern ecotype garlic at
exhibited less than 5% of weight loss during 10 month storage. Sprouting rate was higher in southern than in northern ecotype at room temperature storage. The value of injury by disease and insect was similar between southern ecotype and northern ecotype for 5 month storage, and then northern ecotype showed higher value of injury by disease and insect than southern ecotype. Hunter 'b' value of northern ecotype garlic was the lowest at
storage. Northern ecotype garlic showed no cold injury at freezing point temperature storage. However, southern ecotype garlic had
cold injury occurrence at
storage. Respiration and ethylene production exhibited the highest at room temperature storage, those had the slight increase at
storages. Northern ecotype showed higher enzymatic pyruvic acid and fructan contents than those of southern ecotype. Enzymatic pyruvic acid content increased and fructan contents decreased during storage time.
Quality Changes of Kongnamul Muchim (Cooked Soybean Spouts) Stored with Gamma-Irradiated Red Pepper Powder
Song, Beom-Seok ; Park, Jae-Nam ; Kim, Jae-Hun ; Shin, Mi-Hae ; Byun, Myung-Woo ; Kwon, Joong-Ho ; Lee, Ju-Woon ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 642~647
This study investigated the microbiological and sensory characteristics of Kongnamul muchim stored with gamma-irradiated red pepper powder at
. Total aerobic microbes in raw Kongnamul muchim were 5.72 log CFU/g in the red pepper powder and 2.40 log CFU/g in the garlic used during storage, but were not detected n other raw materials. Coliform bacteria and fungi were found, at 3.11 and 3.48 log CFU/g respectively, only n the red pepper powder. Microorganisms in Kongnamul muchim stored with gamma-irradiated (10 kGy) red pepper owder were not detected over 3 days of storage at
. The pH, Hunter's color value, and sensory characteristics id not change significantly on storage. These results suggest that the addition of gamma-irradiated (less than 10 Gy) red pepper powder could improve the microbiological safety of Kongnamul muchim without changing desirable ensory characteristics.
Quality Characteristics of Grapes during Post-irradiation Storage at Different Temperatures
Yun, Hye-Jeong ; Joe, Min-Ho ; Kwon, Joong-Ho ; Lim, Byung-Lak ; Kim, Dong-Ho ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 648~655
A gamma irradiation process was applied to prolong the shelf-life of grapes and changes in microbiological, physicochemical, nutritional, and sensory characteristics were investigated during 6 weeks of post-irradiation storage at
. Physiochemical characteristics of grapes such as total sugar content, pH, titratable acidity, and anthocyanine content, were stable after 1 kGy of irradiation, a dose recommended by CODEX for fruits and vegetables. The viable cell counts of contaminating microorganisms were reduced 1-2 logs by this radiation dose. After 6 weeks of storage at
the microbiological quality of irradiated grapes was stable, but all non-irradiated grapes had deteriorated. Whether or not grapes were irradiated, weight loss rapidly increased after 2 weeks of storage at
, whereas weight loss was delayed by storage at
. Immediately after gamma irradiation, the sensory evaluation results did not differ between samples, and the sensory quality of the irradiated grapes remained acceptable for over 6 weeks of storage at
. The results suggest that 1 kGy of gamma irradiation does not detrimentally affect the nutritional or physical characteristics of grapes, especially when cold storage follows radiation treatment. In conclusion, a combination of gamma irradiation and cold storage prolonged the shelf-life of grapes by 6 weeks.
Characteristics of Yellow Layer Cake Made with Mandarin Powder
Park, Yeong-Sun ; Shin, Sol ; Shin, Gil-Man ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 656~661
basic formulation. Moisture content of 13.72%, crude protein 5.22%, crude lipid 1.31%, crud ash 1.94%, respectively. The pH of yellow layer cake decreased with increasing mandarin powder concentrations. In color values, with increase of mandarin powder concentration. The volume decreased with increasing mandarin powder concentration. The weights of yellow layer cake increased with increasing mandarin powder concentration. L value and a value decreased with increasing mandarin powder concentration in the crumb. b value increased with increasing mandarin powder concentration. The baking loss rate decreased with increasing mandarin powder. In the texture hardness, gumminess, chewiness and adhesiveness of yellow layer cakes significantly increased with increasing mandarin powder concentration. springiness and cohesiveness of yellow layer cakes significantly decreased. In the results of sensory evaluation, when compared to the control, the bread added to 9% of mandarin powder was superior to in color and flavor, while was similar to texture and taste.
Quality Characteristics of Pound Cake Prepared with Mandarin Powder
Park, Yeong-Sun ; Shin, Sol ; Shin, Gil-Man ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 662~668
This study investigated the quality of pound cake prepared with various concentrations of mandarin powder. Pound cake was prepared by addition of 0, 5, 10, 15 and 20% (all w/v) powder to the flour of the basic formulation. The weight of pound cake increased with rising powder concentration. The volume and baking loss decreased with increases in powder. The pH of pound cake decreased with increasing powder concentration. With rising powder concentration, the L value of the crumb decreased but the a and b values increased. The texture, hardness, gumminess, chewiness, and adhesiveness of pound cake significantly increased with increasing powder concentration, but the springiness and cohesiveness significantly decreased. In sensory evaluation, when compared to control, pound cake with 10% (w/v) mandarin powder was superior in taste, flavor, and overall preference.
Effects of Chaenomelis Fructus Water Extract on the Quality Characteristics of Mul-kimchi during Fermentation
Park, La-Young ; Jeong, Tae-Seong ; Lee, Shin-Ho ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 669~674
Mul-kimchi is more watery than traditional kimchi and is prepared using large amounts of salted water, Chinese cabbage, radishes, and carrots. The quality characteristics of Mul-kimchi prepared with Chaenomelis Fructus water extract (1, 3, or 5%, w/v) (CF Mul-kimchi) or water (control) were investigated during fermentation for 21 days at
. The initial pH values were 6.53 (control), 4.14 (1% CF Mul-kimchi), 3.61 (3% CF Mul-kimchi), and 3.54 (5% CF Mul-kimchi). The pH did not change significantly in CF Mul-kimchi but gradually decreased in the control during fermentation. Changes in titratable acidity were reflected in pH movements. Viable lactic acid bacteria in CF Mul-kimchi were at lower levels than in the control. Viable bacterial levels in Mul-kimchi decreased with increasing concentration of CF water extract. Textural features, such as hardness, cohesiveness, chewiness, and springiness, were higher in CF Mul-kimchi than in control. Anti-oxidative activity, measured by DPPH radical scavenging and nitrite scavenging, of CF Mul-kimchi, were higher than in control, and the activities rose with increasing levels of CF water extract. The sensory qualities of 1% CF Mul-kimchi showed the highest values in taste and overall acceptability among the Mul-kimchi preparations tested.
Effects of Freezing and/or Thawing Conditions on the Quality of Mashed Red Pepper
Lim, Jeong-Ho ; Seong, Jeong-Min ; Park, Kee-Jai ; Jeong, Jin-Woong ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 675~681
This study investigatedthe quality of mashed red pepper after application of various freezing and thawing conditions. Two freezing temperatures (
), two thawing temperatures (
), and two thawing methods (water-thawing, air-thawing), were employed. Changes in levels of capsaicinoids, vitamin C, free sugars, organic acids, and capsanthin were measured. Capsaicinoids, vitamin C,and free sugar contents were lowest in pepper treated at
(freezing/thawing), and the loss rates were 38.0, 79.4 and 24.6%, respectively. When thawing methods were compared, chemical contents were higher in air-thawed samples than in water-thawed peppers, but there was a statistically significant difference only in vitamin C content. Free sugar content after
freezing were higher than after
freezing, irrespective of the thawing method used. Initial citric acid, malic acid, and succinic acid contents were 44.90, 30.76 and 20.65 mg/100 g, and there was no significant difference between peppers treated with different freezing and thawing conditions. It is recommended that the best method for preserving the overall quality of mashed red pepper is freezing at
and thawing at
Quality Characteristics of Bread added with Powder and Concentrate of Prunus mume
Park, Woo-Po ; Cho, Sung-Hwan ; Lee, Seung-Chul ; Kim, Sung-Yong ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 682~686
Different amounts of powder and concentrate (0.5%, 1.0% and 2.0%) of Prunus mume were added to bread and the quality characteristics were evaluated. Mixed flour with powder (PP) and concentrate (CP) of Prunus mume showed a lower gelatinization temperature and higher maximum viscosity than control. As the proportion of PP and CP in making bread were increased, lower specific loaf volume, and higher hardness were revealed. Sample with 0.5% CP and control showed the highest specific loaf volume, and was 5.4. Treatment with 2.0% PP was
in hardness, and was about 5 times higher than control. The L (lightness) value of samples with PP and CP was lower than control. Sample with 0.5% CP showed the highest score in color and taste, and samples with 0.5% PP, 0.5% CP and control was not significantly different in sensory evaluation. Based on loaf volume, hardness, color value and the sensory evaluation, treatment above 1.0% PP and CP is undesirable in making bread.
Flour Characteristics and End-Use Quality of Commercial Flour Produced from Korean Wheat and Imported Wheat
Kang, Chon-Sik ; Kim, Hag-Sin ; Cheong, Young-Keun ; Kim, Jung-Gon ; Park, Ki-Hoon ; Park, Chul-Soo ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 687~693
Flour characteristics and end-use quality of 10 commercial flours produced from Korean wheat (Kcom) were evaluated to assess consumersatisfaction with Korean wheat compared with commercial flour (Com) prepared from imported wheats. Two types of Kcom, whole wheatflour and white wheat flour, were found in various markets. Whole wheat flours showed higher ash and protein content, lower lightness, and higher water absorption in mixography, than did white wheat flours. The amylose content of Kcom was similar to that of Com, but peak viscosity and breakdown of Kcom were lower than those of Com. Noodle dough sheet prepared from white flours of Kcom was thinner and lighter than dough sheets prepared using whole wheat flours. Compared to Com, Kcom showed lower noodle dough sheet lightness. The hardness of cooked noodles prepared with Kcom was similar to that of noodles made from Com. When used for bread baking, Kcom showed lower loaf volume, lower crumb lightness, and higher crumb firmness, than did Com.
Drying of Green Pepper Using Maltodextrin
Kim, Min-Hee ; Kim, Min-Ki ; Yu, Moung-Sic ; Song, Young-Bok ; Seo, Won-Joon ; Song, Kyung-Bin ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 694~698
Green pepper was dried using 30%, 50%, or 80% maltodextrin as dehydrating agents, and the quality of the peppers was compared with that of freeze-dried and hot air-dried samples in terms of rehydration ratio, color, and sensory evaluation. The amount of moisture lost during drying increased with increasing concentrations of maltodextrin. The rehydration ratio of maltodextrin-treated pepper was greater than those of freeze-dried or hot air-dried peppers. The color of the 30% maltodextrin-treated green pepper was similar to that of freeze-dried pepper and better than that of hot air-dried pepper. On sensory evaluation of dried green peppers, maltodextrin-treated pepper scored better than did the freeze-dried or hot air-dried samples. These results suggest that drying of green pepper using maltodextrin is very efficient, because good rehydration capacity is retained and minimal cell destruction may be achieved.
Comparative Analysis of the Amino Acids and Effective Components from Viola mandshurica
Lee, Yang-Suk ; Kim, Nam-Woo ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 699~705
This study compared amino acids and effective components of Viola mandshurica produced in Korea with those of Chinese plants, as part of a study on nutritional andfunctional materials, to aid in the development of a valuable food. The contents of reducing sugar, free sugar, polyphenols, and soluble protein in the flowers of V. mandshurica were higher than in other fractions, being 10,485.11 mg%, 118.85 mg%, 1,259.26 mg%, and 23.67 mg%, respectively. Total flavonoid content of Chinese leaves was the highest at 2,370.75 mg%, followed by 1,844.43 mg% in Korean leaves. Free amino acids were highest in Korean leaves (5,345.21 mg%), followed by roots (4,692.24 mg%), flowers (3,807.87 mg%), and leaves of China plants (3,613.81 mg%). Arginine accounted for 55% of free amino acids in the roots, and all plant fractions contained more valine, aspartic acid, glutamic acid, alanine, and arginine, than other amino acids. The total content of amino acid derivatives was the highest (9,058.80 mg%) in Korean leaves. Especially,
-aminoadipic acid constituted over 50% of total amino acid derivatives in all plant parts of V. mandshurica. When mineral contents were analyzed, leaves grown in China showed the highest content of 5,917.57 mg%, and the contents of K, Ca, and Mg were much greater than those of other minerals, together comprising over 95% of total mineral content in leaves and flowers from Korea.
Physicochemical Properties of Watermelon According to Cultivars
Hong, Sun-Pyo ; Lim, Ja-Young ; Jeong, Eun-Jeong ; Shin, Dong-Hwa ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 706~710
This study evaluated the chemical components of five watermelon cultivars. Soluble solids and pH value in the Uoriggul cultivar were higher than those in other cultivars. The mineral components of watermelon were K (106.25-161.22 mg/100 g), P (11.29-20.98 mg/100 g), Mg (5.29-11.10 mg/100 g), Ca (4.10-5.63 mg/100 g), Na (0.92-1.28 mg/100 g), and Fe (0.25-0.46 mg/100 g). The contents of P, K, Na, Fe, Cu, and Zn in the Dalgona cultivar were higher than in other cultivars. The major free sugars of watermelon were fructose (3019.40-4311.11 mg/100 g), glucose (1070.02-1526.41 mg/100 g), and sucrose (4583.68-5341.07 mg/100 g). The total free sugar content was highest in the Uoriggul cultivar. Sensory evaluation revealed that the color, flavor, taste, texture and overall acceptability of Uoriggul were the highest among the cultivars.
Physicochemical Comparison of Two Different Shark Meats Used for Preparation of Dombaeki
Kim, Eun-Ok ; Yu, Myeong-Hwa ; Lee, Ki-Teak ; Kim, Seon-Bong ; Choi, Sang-Won ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 711~718
Dombaeki, a traditional salted shark meat, has been widely used as a customary religious food in the Daegu-Gyeongbuk area of Korea. Two different sharks, Sphyrna zygaena (SZ) and Isurus oxyrinchus (IO) are traditionally used to prepare Dombaeki. Chemical components, lipid classes, fatty acid levels, and sterol compositions of meats prepared from the two sharks were investigated. There were no significant differences in chemical composition between the two dried shark meats. Major amino acids in shark meat were leucine, lysine, arginine, proline, isoleucine, valine, phenylalanine, glutamic acid, and asparagine, which together accounted for about 40% of total amino acids. Levels of amino acids in IO meat were higher than in SZ meat. Major fatty acids in the two shark meats were palmitic (
), stearic (
), oleic (
), arachidonic (
), and docosahexanoic (DHA,
) acids, which accounted for about 80% of total fatty acids. Notably, IO meat showed higher amounts of DHA (31.8%) and eicosapentanoic acid (EPA, 1.8%) than did SZ meat. The two shark meats showed similar dry weight levels of total lipids, with triacylglycerols, free fatty acids, sterols, and phospholipidscomprising on average 5.0, 2.0, 13.0 and 63.0% of total lipids, respectively. The dominant classes of phospholipids were mainly phosphatidylcholine (PC) and phosphatidylethanolamine (PE). PC content in the two shark meats was higher than that of PE, although the differencewas not great. The major fatty acids in phospholipids were myristic, palmitoleic, stearic, and docosanoic acids. Total volatile basic nitrogen content and the pH of SZ meat were lower than those of IO meat, whereas the Hunter's 'a' and 'b' values of SZ meat were higher than those of IO meat. These results suggest that shark meat may be useful as a functional food to prevent several degenerative diseases.
Analysis of Nutritional Components and Development of an Intermediate Moisture Food from Sturgeon
Jin, Soo-Il ; Kim, Young-Cook ; Kang, Sung-Won ; Jeon, Chang-Ho ; Choi, Soo-Jung ; Kim, Jae-Kyeom ; Choi, Sung-Gil ; Heo, Ho-Jin ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 719~724
The overall objectives of this study were to examine the potential of sturgeon as an intermediate moisture food (IMF) by measurement of nutritional components, such as minerals, fatty acids, amino acids, and water activity. Chemical compositions were as follows:moisture 73.2%, crude protein 19.9%, crude lipid 5.7%, ash 1.1%, and carbohydrate 0.1%. Minerals were K 317.70, P 259.88, and Mg 29.78 mg/100 g. Fatty acids detected were oleic acid (40.46% of total), palmitic acid (23.27%), and linoleic acid (15.35%). In addition, sturgeon was very rich in glutamic acid (1,189.71 mg/100 g) and deficient in serine (55.12 mg/100 g). Moisture content and water activity of sturgeon dried at
after soaking in different concentrationsof sugar and salt solutions were 15.12-16.24% and 0.68-0.79, respectively. Sensory evaluation of sturgeon soaked in different concentrations of sugar and salt solutions indicated that sturgeon soaked in 3.0% (w/v) sugar and salt solution scored highest.
Effect of Acetic Acid Fermented Juice Prepared Using Submerged Culture Media of Antrodia camphorata Mycelium on Blood Glucose and Lipid Profiles of Rats in which Diabetes was Induced with Streptozotocin
Shin, Jong-Wook ; Lee, Sang-Il ; Kim, Soon-Dong ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 725~730
The effects of acetic acid fermented juice prepared with submerged culture media of Antrodia camphorata mycelium (AJA: pH 3.2, acidity 2.0, Brix degree 3.2) on blood glucose levels and serum lipid profiles of rats in which diabetes was induced with streptozotocin (STZ) were investigated. Rats were divided into normal controls (NC), diabetic controls (DM), and groups receiving diluted (1:1, with water) AJA (A1) and undiluted AJA (A2). The volume of liquid given to both A1 and A2 animals was 0.5 mL/100 g body weight. In the A1 and A2 groups, compared with the DM group, polyphagia, liver enlargement, and weight loss caused by diabetes were considerably alleviated, but did not attain the levels of NC group rats. In the A1 and A2 groups, the levels of blood glucose were 17.1% and 28.2% lower than in the DM group. There was no significant difference in the levels of fructosamine between the DM and A1 group, but the A2 group had a level 16.3% lower than the DM group. In the A1 and A2 groups, compared with the DM group, serum triglyceride levels decreased by 44.1-48.0%, serum total cholesterol by 24.0-31.1%, and serum LDL-cholesterol by 25.2-51.1%. The level of HDL-cholesterol in A2 animals rose by 45.9% compared to NC rats. The results show that AJA may be a useful beverage for diabetes patients, offering both antihyperglycemic activity and improvement in levels of serum lipids.
Sterilization Effectiveness by Nominal and Absolute Filter in Pre-treatments of Honey
Kwon, Ki-Hyun ; Cha, Hwan-Soo ; Kim, Byeong-Sam ; Sung, Jung-Min ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 731~735
The coliform group, Salmonella typhimurium and Staphylococcus were analyzed for eliminating of microorganism spore which could be embeded in honey and eradication of studied for heat resistance of thermoacidophilic bacteria was studied for marketing of honey after producing honey drink. The method for analyzing of heat resistance thermoacidophilic bacteria was membrane-seperated cell culture with
micro-filter and vacuum aspirator. The results of bacteria, coliform group, Salmonella typhimurium and Staphylococcus was negative, but normal method such as sterilization with electrolyzed water, normal micro-filter, high-temperature heating and microwave did not have effect on heat resistance thermoacidophilic bacteria. Also, absolute type micro-filter of
microfilteration showed higher effect on heat resistance thermoacidophilic bacteria than micro-filter of normal type, showing negative results at all treatments.
Changes in Enzyme Activity and Physiological Functionality of Doenjang (Soybean Paste) Prepared with Extracts of Phellinus linteus
Rhee, Chang-Ho ; Kim, Byoung-Soo ; Shin, Mi-Kyoung ; Woo, Cheol-Joo ; Kim, Jung-Hee ; Kwon, Ki-Young ; Park, Heui-Dong ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 736~742
To evaluate changes in functional characteristics of traditional Doenjang during aging, Doenjang was prepared using an extract of Phellinus linteus (Phellinus extract). Control Doenjang was aged without the extract. The protease activity of Doenjang prepared with Phellinus extract was 3.15 units/mL. Tyrosinase and acetylcholinesterase inhibition activities were 45.78% and 55.18% of control, respectively, in the treated sample. When Salmonella enterica serovar Typhimurium TA100 was used as a reporter strain, antimutagenic activities against the mutagens MNNG and NPD were 90.42% and 82.57% of control values in the treated sample. When S. enterica serovar Typhimurium TA98 was used, antimutagenic activities were 60.28% and 50.33% of control, respectively. Hydrogen-donating activity was 86.65% in the treated sample, which was higher than that of the control (61.69%). Daidzin (an isoflavon glucoside) levels in Doenjang prepared with Phellinus extract were higher, by 35.49 mg/kg, than the control, whereas genistin was not detected in either group. Daidzin and genistin aglycone levels were 263.01 mg/kg and 262.60 mg/kg in the control and test groups, respectively.
Protective Effect of Green Tea Extract on Amyloid
Kim, Young-In ; Park, Jeong-Yoon ; Choi, Soo-Jung ; Kim, Jae-Kyeom ; Jeong, Chang-Ho ; Choi, Sung-Gil ; Lee, Seung-Cheol ; Cho, Sung-Hwan ; Heo, Ho-Jin ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 743~748
) is known to increase oxidative stress in nerve cells, leading to apoptosis that is characterized by free radical formation and lipid peroxidation. Neurodegenerative diseases such as Alzheimer's disease (AD) are characterized by large deposits of
in the brain. In our study, neuronal protective effects of green tea, along with water activity (0.813), and leaf storage periods (fresh leaf, or leaf stored for up to 4 weeks) were investigated. We measured protective effects against
-induced cytotoxicity in neuron-like PC12 cells. Powdered green tea was extracted with distilled water at
for 5 min, and this extract was freeze-dried and stored at
until use. In cell viability assays using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT), the fresh extract, and that obtained after 1 week of leaf storage, showed the best protective effects against
-induced neurotoxicity. As oxidative stress causes membrane breakdown, the protective effect of green tea extracts was investigated using lactate dehydrogenase (LDH) and trypan blue exclusion assays. LDH release into the medium was inhibited (by 20-25%) in all tests. In addition, all green tea extracts (fresh, or stored before extraction for up to 4 weeks) showed better cell protective effects (
) than did vitamin C (
), used as a positive control. The results suggest that effectiveness of green tea extracts falls with prolonged leaf storage.
Comparison of Radical Scavenging and Immunomodulatory Activities Exhibited by an Aqueous Extract of Diospyros kaki Thunb. Fruit (Persimmon)
Heo, Jin-Chul ; Chae, Jang-Heui ; Lee, Sook-Hee ; Lee, Yun-Rae ; Moon, Kwang-Deog ; Chung, Shin-Kyo ; Lee, Sang-Han ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 749~753
To assess the relationship between anti-oxidant and immunomodulatory activities of Diospyros kaki Thunb. fruit, we harvested persimmons on the first Friday of every month from July to October, and conducted a DPPH assay, a T-bet promoter assay, and an ELISA for IL-4 determination. Anti-oxidant activity increased as fruit weight rose. When the fruit was extracted with five different solvents, and the extracts examined for radical scavenging activity, such activity exhibited a pattern similar to that seen when anti-oxidant activity was assessed. T-bet promoter activity decreased on ripening, whereas IL-4 expression increased, as tested in a DNFB-induced animal model. Collectively, the results suggest that inflammation-inhibitory activity, valuable in treatment of some immune diseases, rises as persimmons ripen.
Effect of Aqueous Chlorine Dioxide and Citric Acid on Reduction of Salmonella typhimurium on Sprouting Radish Seeds
Park, Kee-Jai ; Lim, Jeong-Ho ; Kim, Bum-Keum ; Kim, Jong-Chan ; Jeong, Jin-Woong ; Jeong, Seong-Weon ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 754~759
The effect of citric acid-aqueous chlorine dioxide (
) treatment of radish seeds artificially contaminated with Salmonella typhimurium was studied. Radish seeds were inoculated by immersion, in more than 106 log CFU/g seed, of a suspension of S. typhimurium, dried, and stored sealed at
Radish seeds soaked in 200 ppm aqueous ClO2 solution for 10 min showed a bacterial reduction of 1.08 log CFU/g seed, and the lowering of microbial burden noted in seeds soaked in 2% (w/v) citric acid solution for 10 min was 2.89 log CFU/g seed. Next, radish seeds were exposed to 0.5% (v/v) glycerol solution for 10 min either before or after treatment with 200 ppm aqueous ClO2 or 2% (w/v) citric acid for 10 min. Glycerol exposure after citric acid treatment reduced bacteria by 3.46 log CFU/g seed, and glycerol treatment after aqueous
treatment reduced the microbial burden by 2.14 log CFU/g seed. Both glycerol treatments yielded better elimination of S. typhimurium than did a single treatment with either citric acid or aqueous
. Radish seeds inoculated with S. typhimurium were treated throughout the entire growth period. Although radish seed treatment was effective, treatment by citric acid and aqueous
after sprouting was not effective to eliminate S. typhimurium.
Effect of Leuconostoc kimchii GJ2 Isolated from Kimchi (Fermented Korean Cabbage) on Lipid Metabolism in High Cholesterol-Fed Rats
Lee, Jae-Joon ; Lee, Yu-Mi ; Kim, Ah-Ra ; Chang, Hae-Choon ; Lee, Myung-Yul ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 760~768
The present study investigated the effect of Leuconostoc kimchii GJ2 (Leu. kimchii GJ2), an exopolysaccharide-producing lactic acid bacterium isolated from kimchi, on serum and liver lipid metabolism in rats fed a high-cholesterol diet. Male Sprague-Dawley rats were divided into four groups: a normal diet group (ND), a high-cholesterol diet group (HCD), a high-cholesterol diet and 200 mg/kg Leu. kimchii GJ2-administered group (HCD-LKL), and a high-cholesterol diet and 400 mg/kg Leu. kimchii GJ2-administered group (HCD-LKH). No between-group differences were found in body weight gain, food intake, or food efficiency ratio. The serum GOT and ALP activities that were elevated by the high-cholesterol diet were significantly decreased after Leu. kimchii GJ2 administration. Serum HDL-cholesterol level was markedly increased in the Leu. kimchii GJ2-administered groups, whereas the serum total cholesterol and LDL-cholesterol levels were lower in the Leu. kimchii GJ2-administered animals. Liver levels of total cholesterol and triglyceride were also markedly lower in the Leu. kimchii GJ2-administered groups. In addition, increased activities of HR-LPL and TE-LPL in adipose tissue, caused by the high-cholesterol diet, fell to normal after administration of Leu. kimchii GJ2, in a dose-dependant manner. These results suggest that Leu. kimchii GJ2 isolated from kimchi exerts an antiatherosclerotic effect by reducing serum and liver cholesterol levels.
Effects of Aqueous Chlorine Dioxide Treatment on Microbial Safety and Quality of Samgae Chicken
Hong, Yun-Hee ; Kim, Min-Ki ; Song, Kyung-Bin ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 769~773
Aqueous chlorine dioxide (
) treatment of Samgae chicken was evaluated in terms of microbial safety and quality during refrigerated storage. Samgae chicken samples were treated with 0, 50, or 100 ppm of
solution, and stored at
for 10 days.
treatment significantly decreased the populations of total aerobic bacteria. One-hundred ppm
treatment reduced the initial populations of total aerobic bacteria by 0.73 log CFU/g. The pH and volatile basic nitrogen values of Samgae chicken increased during storage, with no significant between-treatment difference. Sensory evaluation results showed that the quality of chicken treated with
prior to refrigerated storage was better than that of the control. These results suggest that
treatment could be useful in improving the microbial safety and quality of Samgae chicken.
Isolation of Egg-Contaminating Bacteria and Evaluation of Bacterial Radiation Sensitivity
Kim, Dong-Ho ; Yun, Hye-Jeong ; Song, Hyun-Pa ; Lim, Byung-Lak ; Jo, Cheo-Run ;
Korean Journal of Food Preservation, volume 15, issue 5, 2008, Pages 774~781
was performed and Staphylococcus sciuri, Bacillus cereus, Escherichia coli, Proteus mirabilis, and Enterococcus faecalis were identified. No Salmonella strain, a typical contaminant of eggs, was found. The radiation sensitivities of isolated bacteria and Salmonella typhimurium, in an inoculated model system, were expressed in
values. The ranges of
values shown by S. typhimurium, S. sciuri, B. cereus, E. coli, P. mirabilis, and E. faecalis were 0.365-0.399 kGy, 0.418-0.471 kGy, 1.075-1.119 kGy, 0.280-0.304 kGy, 1.132-1.330 kGy, and 0.993-1.290 kGy, respectively. The growth of all six test bacteria in eggs (inoculated at
) during 3 days of post-irradiation storage at ambient conditions (
) was recorded. S. typhimurium was eliminated by irradiation at 3 kGy, and E. coli and S. sciuri were eliminated by irradiation at 5 kGy. The viable cell counts of B. cereus, P. mirabilis, and E. faecalis in eggs showed 4-6 log reductions after irradiation with 5 kGy.