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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 2, Issue 2 - Oct 1995
Volume 2, Issue 1 - May 1995
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Changes in Mineral, Pigment, Texture, Sensory Score and Microflora during Fermentation of Gat(Leaf Mustard)-Kimchi
Korean Journal of Food Preservation, volume 2, issue 1, 1995, Pages 131~138
In order to obtain basic data for the development of Gat-Kimchi, a salted and fermented lear mustard, changes in mineral, pigment, texture, sensory score and microflora during fermentation at 5
were investigated. Changes in mineral, including iron, calcium and potassium were obviously shown and their contents were markedly decreased after 14 days of fermentation. Contents of total chlorophyll and carotenoid were slowly decreased after 6 and 10 days of fermentation, respectively and ratios of chlorophyll a/b were not changed and similar to those of other cruciferous vegetable Kimchi during fermentation. Shear force of Gat-Kimchi in rheometer during fermentation was increased. The sourness and hardness(p<0.05) of Gat-Kimchi after 24 days of fermentation were significant different in sensory evaluation with no significant difference in off-flavor, color and hotness. Compared with other Kimchi, taste of Gat-Kimchi was desirably kept for 54 days of fermentation. Total viable count and lactic acid bcateria(Genus Lactobacillus) observed to be Increased in the range of 18 to 24 days and yeasts to be gradually increased during overall period of fermentation.
Physicochemical Properties of Citrus miyakawa wase Produced in Cheju, and Citrus Jam-making
Korean Journal of Food Preservation, volume 2, issue 1, 1995, Pages 139~146
Soluble solids and total carbohydrates of Citrus miyakawa wase harvested middle of November 1993 Topyung-Dong, Seogwipo-si, and Cheju were 10.7 and 8.57%, and carbohydrate was consisted of about 1/2 sucrose, 1/4 glucose and 1/4 fructose, respectively. Acid content of citrus Juice was 1.04%, and citric acid was 74.27% of total organic acids. Fruit weight, peel thickness, soluble solids, pH, hardness and edible part ratio had a good correlation in linear function with increasing fruit size. Total carbohydrate, reducing sugar and vitamin C of citrus jam made on optimum conditions were 65.33%, 27.98%, and 51.40mg/100g , respectively. Microbial growth on the products were not recognized at 3
for a month. Compared with other related citrus jellying products, the test sample was excellent in appear ance, taste and total preference degree on sensory evaluation.
Effect of Packaging Methods on the Shelf-life of Tomato
Korean Journal of Food Preservation, volume 2, issue 1, 1995, Pages 147~154
The influence of packaging methods(punched, vacuum, shrinked), mature stages(mature-green, completely ripe) and storage temperatures(5
) on the shelf-life and quality were Investigated in tomatoes. Weight-loss was reduced by the treatment of polyethylene film packaging(vacuum>shrinked>punched) and the effect was more outstanding at 5
. The soluble solid content of completely ripe tomato was higher than mature green tomato, but acidity and firmness were lower. Soluble solid contents increased in the begining and decreased after that. Acidity and firmness de creased gradually during the storage. The decrease of acidity and firmness in mature-green tomato was lower than completely ripe one, at 5
and shrinked packaging than non packaging. The shelf-life of mature-green tomato in shrinker packaging was longest, 17 days at
and 21 days at 5
The Convective Drying Characteristics of garlic(Allium sativum L.)
Jeong, Sin-Gyo ; Gang, Jun-Su ; Choe, Jong-Uk ;
Korean Journal of Food Preservation, volume 2, issue 1, 1995, Pages 155~161
We examined the drying characteristics and the drying rate model equation of garlic(allium sativum L.) using computer aided convective drying. The drying chanacteristic curve of garlic divided into constant rate drying period and 2 stage of falling rate drying period. The drying rate was fairly affected by hot air temperatures during the total drying period, but air flow rates has nearly no effect on the drying rate except initial drying period. Of the several model equation, r2 values of page model equation was the highest, and the estimated drying profiles were comparatively coincided with the observed drying profiles. Page model equation was suitable to predict the drying rate and moisture content during drying of sliced garlic.
Organoleptic Quality of White Ginseng Powder as Influenced by Different Conditions of Decontamination and Storage
Korean Journal of Food Preservation, volume 2, issue 1, 1995, Pages 163~171
Organoleptic qualities were evaluated putting emphasis on flavor and color of white ginseng powders which were treated with ethylene oxide(EO) and gamma radiation(5, 10kGy) for microbial decontaminations. Immediately after treatments, there was no significant changes in the overall flavor and color of the samples between the nontreated control and both treatments. The color of even airtight-packaged samples, however, was changed(p<0.05) after 7 months of storage at 30
when treated with EO and 10 kGy. These changes in color were confirmed by the instrumental determinations for the stored samples. Thus, it can be proposed that gamma Irradiation below 10kGy combined with airtight packaging is required for keeping the organoleptic quality of white ginseng powders for more than 6 months of storage.
Changes on the Components of Free Polysaccharide from Cell Wall of Persimmon Fruit by Treatments of Cell Wall Degrading Enzymes
Korean Journal of Food Preservation, volume 2, issue 1, 1995, Pages 173~183
This paper was carried out to investigate changes in chromatograms of polysacctatides and soluble pectins on Sephadex G-50 and non-cellulosic neutral sugars of polysaccharides isolated from cell wall of persimmon fruits treated with polygalacturonase and
-galactosidase in vitro. The chromatogram pattern of soluble pectins extracted from cell wall treated with
-galactosidase on Sephacryl S-500 column were similar to those of untreatment, but contents of soluble pectins treated with
-galactosidase were different from those of untreatment. The patterns of chromatograms In soluble pectins extracted from cell wall treated with polygalacturonase were more complex and lower molecular polymer than those of other cell wall-degrading enzyme treatments. Non-cellulosic neutral sugar of polysaccharides in fraction I of soluble material treated with polygalacturonase was rhamnose, those in fraction II were similar to those in fraction III and contents of arabinose, xylose and glucose were higher than contents of other non-cellulosic neutral sugars. Non-cellulosic neutral sugars of polysaccharides in fraction I in soluble material by
-galactosidase treatment were rhamnose, arabinose, galactose and mannose. Content of glucose of polysaccharides in fraction II was higher than that in fraction I . Non-cellulosic neutral sugars treated with mixed enzyme were rhamnose, fucose, arabinose, xylose, mannose, galactose and glucose. Compositions of non-cellulosic neutral sugars of polysaccharides in fraction I were similar to those in fraction II and III.
Changes in the Cell Wall Components and Cell Wall-Degrading Enzyme Activities of Jujube Fruits during Maturation
Korean Journal of Food Preservation, volume 2, issue 1, 1995, Pages 185~193
This paper was investigated the changes of the cell wall components, enzyme activities during ripening of jujuba fruits for elucidating the softening metabolism of jujuba fruits. Firmness were decreased during ripening. Moisture content did not show any notable cahanges until ripening stage but they decreased a little In overripe jujuba fruits. Polygalacturonase activities were not detected at nature green stage and
-galactosidase activities were until turning stage. But polygalacturonase activities in ripening and overripening were 51.31 and 100.72 units/100g-fr, wt. respectively.
-galactosidase activities were 16.05 and 182.55units/100g-fr. wt. in the same stages. The content of water-soluble protein was increased in overripening. Stage the contents of cell wall and alcohol-insoluble material were. decraesed during maturation, but water-soluble material was increased. The pectin and alkali-soluble hemicellulose were increased until ripening stage, but decreased in overripe jujube fruits. The total pectin and insoluble pectin during ripening, but decreased in overripe jujuba fruits.
The Effects of Storage Amount and Ventilator Size on the Quality of Ginger During Cellar Storage
Korean Journal of Food Preservation, volume 2, issue 1, 1995, Pages 195~202
An experiment was conducted to develop the simple methods of ginger storage which decrease the weight reduction and maintain good quality of ginger during the cellar storage. The stored boxes with volume of 0.03㎥ and ventilator diameter of 3, 4, 5cm was hurried under the ground(60, 80, 100cm) in the green house. During the cellar storage at the 100cm depth the average temperature and relative humidity in the stored box were remained in 11.7~16.3
and 73%, respect. The higher storage amount and smaller size of ventilator size increased the CO2 concentration in the stored box, and the concentration in the stored box with 50% storage quantity rate and 3cm ventilator diameter size was more than 10% for about 2 months from early Feburary. The decay rate of ginger during the cellar storage increased with higher amount of storage quantity and smaller size of ventilator. The CO2 concentration was low and remained relatively constant with the deeper location of stored box under the ground, and the decay rate was lower in the deeper stored box. Germination rate increased with the deeper location of stored box, and with the lower storage quantity and larger ventilator size. The germination rate was low in the higher decay rate box. Weight loss, total sugar and moisture contents of ginger were decreased, while crude fiber and ash were increased during the storage.
Changes of Microorganism during the Storage of Spices as Affected by Irradiation
Korean Journal of Food Preservation, volume 2, issue 1, 1995, Pages 203~207
Spices(Tumeric, Celery-seed, Cumin, Black pepper, Coriander) were irradiated at dose levels of 0, 5, 7 and 9kGy using Co60 source and stored at room temperature. After 12 months of storage following 9kGy irradiated spice, total aerobic bacteria were significantly decreased. When the irradiation dose was 7kGy, microbial levels showed l02-103 levels. However, total lactic acid bacteria and E-coli were shown negative at below 5kGy.
Study on Preservation of Vegetables by Ozone Treatment
Nagashima, Toshio ;
Korean Journal of Food Preservation, volume 2, issue 1, 1995, Pages 209~223