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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 6, Issue 4 - Dec 1999
Volume 6, Issue 3 - Sep 1999
Volume 6, Issue 2 - Jun 1999
Volume 6, Issue 1 - Mar 1999
Selecting the target year
Effect of Storage Conditions on the Quality Stability of Garlic Bulbs
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 137~142
Physicochemical properties were evaluated for stored garlic bulbs during 9 months under different conditions, such as low-temperature condition (3
5% RH, LT), pit-temperature condition (9
5% RH,PT) and ambient-temperature condition (14
5% RH, AT). The internal sprout development was more significant in pit and ambient conditions than in low temperature and thus certain means for sprout control is required for long-term storage of garlic bulbs under such conditions. The rates of rotting and weight loss were appreciable especially after 7 months of storage (next March) in the order of PT, AT and LT, when external sprouts were observed in PT and AT. Moisture content of stored samples were relatively constant in LT until next May, but that in W and AT was significantly reduced after next January. Total sugars showed a decreasing tendency with the prolonged period, whereas an apparent increase was found in the contents of reducing sugar and vitamin C along with external sprouting of garlic bulbs from the 7th month of storage (next March). Based on the results that around March is a limiting point in garlic storage at such conditions from the physiological and physicochemical points of view, improved storage condition should be applied to overcome the storage barrier.
Quality Changes Based on Storage Temperature and Humidify of Onion
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 143~147
Onions were subject to quality evaluation from the physiological and physicochemical points of view during storage under different conditions, which were low temperature (2-4
, 80% RH), pit temperature (3-15
, 75-85% RH), room temperature (10-23
, 75-98% RH) and ambient temperature (2-25
, 62-72% RH). Sprouting were dereloped from the 11th month of storage in low temperature. Rotting was quickly occurred from the 7th month of storage excepting onions in room temperature. Low temperature storage showed the least weight change. Moisture content increased with the lapse of storage time at both low temperature and pit temperature storage conditions, but decreased with the lapse of storage time at room and ambient temperature conditions. Total and reducing sugars decreased with the storage time, while vitamin increased in stored onions at low temperature.
Effects of Ripening and Storage Temperatures on the Quality of Banana
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 148~152
Philippine bananas were ripened at various temperatures(18
) for 5 days and stored at 13
and ambient temperature(13-20
) for 16 days. Their quality changes were evaluated during the storage. The color chart number and soluble solids of bananas before storage showed 4.2-5.2 and 18.7-18.8
Bx at 18
ripening and 5.5 and 20.1
Bx at 25
ripening, respectively. Weight losses reached about 1% around 10 days in all storage conditions. Soluble solids increased initially for 4-6 days and then decreased slightly. Color chart number changed from 4.2-5.5 after ripening to 7 after 2-4 days storage. Blackening of 18
ripened bananas occurred after 4 days storage at 13
and after 2 days storage at ambient temperature. Decay of 18
ripening bananas increased from 2.1% after 6 days at 13
storage and 4.2% after 4 days at ambient temperature storage to 75-100% within 2-4 days after that times. The decay of 25
ripened bananas rapidly increased after 2 days at 13
storage and at the initial at ambient temperature storage.
Production of Ethylene and Carbon Dioxide in Apples during CA Stroage
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 153~160
This study was carried out to investigate the production of C
, and the change of flesh firmness and peel color in 'Fuji' apples during CA storage. ACC oxidase activity was more inhibited by the low O
concentration, and the low level of internal C
in apples was maintained under the low O
conditions during 8 months storage. Especially, the level of internal C
in apples was maintained below 1 ppm during storage under 1% O
, and not much changed for 7 days in air at 20
after storage. The influence of CO
on the C
production was dependent on the O
concentration. Increasing of CO
concentration with 3% O
decreased the C
Production during storage, but that with 1% O
increased. Internal C
concentration and the rate of CO
evolution in apples showed the close correlation. Internal CO
concentration of apples was positively related to the rate of CO
evolution and maintained the lower level in 1% O
than the other conditions during storage but nu different in the increment after storage. The relationship between C
production was exhibited in CA and the short-term air stored apples, but not in the long-term air stored apples. Loss of flesh firmness and green color in apples was more less in storage condition retarded effectively the production of C
Dough Characteristics of Korean Wheat Flour
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 161~166
In order to increase the Korean wheat-cultivators' incomes as well as to promote their consumptions, the native wheat of 11 varities (Chokwangmil, Geurumil, Eunpamil, Tapdongmil, Woorimil, Olgeurumil, Alchanmil , Gobunmil, Geungangmil Seodunmil and Suwon 265) were investigated on dough properties to compared with those of two imported wheat varieties, DNS (Dark Northern Spring Wheat) and ASW (Austrlian Standard White). In dough stickiness, Chokwangmil was highest as 81.78, and the mean value of native wheat was 53.98 g. ASW and DNS showed the stickiness values of 58.7 g and 52.9 g, respectively. Tapdongmil was highest in the tensile tone of dough as 87.6 g. In the texture test, the highest elasticity, gumminess, firmness and chewiness were observed in Woorimil as values of 0.980, 1,022.8, 1,562.7 and 1,001.9, respectively, while the highest cohesiveness and adhesiveness were obtained from Suwon 265 and Geurumil, respectively, as 0.710 and -609.4. In amylogram properties, the initial gelatinization temperature was ranged from 65
, and maximum, minimum and final viscosities were highest in Woorimil as 1,140, 1,100 and 1,730 BU, respectively. In farinogram, water absorption rate was highest in Suwon 265 as 65.1%, which required the longest dough arrival time of 3.5 min. Dough developing time, weakening and stability were longest in Gobunmil as 9.7. 32.1 and 29.9 min., respectively. The resistance of dough was highest in Olgeurumil as 110 BU
Noodle-Making Characteristics of Korean Wheat
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 167~172
The noodle making characteristics were investigated for both eleven varities of Korean wheat, such as Chokwangmil, Geurumil, Eunpamil, Tnpdongmil, Woorimil, Oigeurmil, Alchanmil, Cobunmil, Geumgangmil, Seodunmil and Suwon 265, and two varieties of imported wheat, DNS(Dark Northern Spring Wheat) and ASW(Australian Standard White). After cooking of dry-noodle, the elasticities were 0.59-0.79 in the native wheat and 0.55-0.57 in the imported wheat. Among the varieties showing the highest value in the various texture properties of cooked dry-noodle, Alchanmil was highest in gumminess, Geungangmil in cohesiveness, Olgeurumil in adhesiveness, Geurumil in fimmess, Chokwang in chewiness, Tapdongmil in tensile strength Gobunmil in breaking strength. After cooking the wet-noodle, Tapdongmil in elasticity, Geurumil in adhesiveness, Geumgangmil in gumminess, cohesiveness, firmness and chewiness, and Suwon 265 in tensile strength showed the highest values in the respective textural properties. From the sensory evaluation of the cooked dry-noodle, the significant differences (p<0.05) among wheat varieties were observed in color, texture and overall quality. As a result, ASW was excellent in our all qualities of cooked dry-noodle followed by Tapdongmil, Alchanmil and Geumgangmil. The cooked wet-noodle also showed the high sensory scores (p<0.01) were showing the best in Tapdongmil, followed by Eunpamil, Geumgangmil and Woorimil.
Quality Changes in Winter Chinese Cabbage with Various Storage Methods
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 173~178
This study was conducted to investigate the quality changes of Chinese cabbage with various storage methods. The V/H ratio, as reference of withering, of Chinese cabbage in PE film was high. Ethanol contents of Chinese cabbage packed with 0.06mm and 0.1mm PE film pouch were greater than that with 0.03mm PE film pouch. Organic acid and sugar contents in the Chinese cabbage were gradually decreased during storage. Chinese cabbage packed with 0.03mm PE film pouch was more adaptable than 0.06mm PE film pouch in winter Chinese cabbage during storage. The CO
contents in PE film pouch was increased hums 15days of storage, and then not changed during storage. The change of O
contents in PE film Pouch was opposed to tendency of CO
change. The 0.06mm and 0.1mm PE film Pouch high CO
contents and low O
contents during the storage, were less adaptable than 0.03mm PE film pouch in the winter Chinese cabbage storage.
Quality Characteristics of Winter Chinese Cabbage and Changes of Quality During the Kimchi Fermentation
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 179~183
This study were comparison the quality characteristics of winter Chinese cabbage and investigation the physicochemical properties during Kimchi fermentation. External characteristics of three cultivars winter Chinese cabbage were compared, total weight of "Manpung" cultivar showed the heaviest in Chinese cabbages, but edible portion weight of "Seolwang" cultivar showed the heaviest in Chinese cabbages. Kimchi made of winter Chinese cabbage were fermented at 5
for 40 days, of which pH, acidity, free sugar and organic acid were measured. The hardness of "Manpung" cultivar continued highly during the Kimchi fermentation at 5
. The pH and total acid in Kimchi fermentation, of the "Manpung" cultivar changed more than those of others. At the initial stage of Kimchi fermentation the major organic acid was citric acid, but lactic acid and acetic acid were increased rapidly during fermentation of Kimchi. The major organic acid of Kimchi fermented for 30 days was lactic acid, and the lactic acid contents of Kimchi prepared with "Manpung" cultivar was 6,796.6
/g account for 69.6% of total organic acid.
Analysis of Distribution Properties on Astringent Persimmons(Diospyros Kaki L.)
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 184~187
This study was conducted to analyze distribution properties on astringent Persimmons(Diosyros Kaki L). We selected one hundred farms in Sangju and Cheongdo regions, which ale major region of astringent persimmon production in Kyungpook province, and surveyed the selling type and the optimal farm scale. As a result of economic analysis, between manufacturing and selling of dried persimmon and producing and selling of fresh persimmon, the former made the higher gross receipts, income and net income recorded by 187, 136 and 162 respectively, comparing with the latter 100. So, manufacturing and selling of dried persimmon from astringent persimmon is a way of raising operation outcome.
Study on the Establishment of Shelf-life of Domestic Exporting Pork
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 188~193
This study was carried out to examine the quality of Korean pork regular loins and hams which m exported in Japanese market. The samples were stored at 0
(A, B companies) and 2
(C, D companies). In analysis of Korean pork exported to Japanese market, the pork of A and D companies showed below 10
of total aerobic bacteria at 40 days storage and panels felt off-flavor after 40 days. Therefore the edible period will be 40 days through the analysis of microbe and sensory test in porks of A and D companies. The porks of B and C companies showed over 10
of total aerobic bacteria at 50 days storage and panels couldn't feel off-flavor in sensory test after 50 days. Therefore the edible period will be 50 days through the analysis of microbe and sensory test in porks of B and C companies. As the results, shelf-life of A and D companies will be 32 days and B and C companies will be 40 days from edible period by a factor of 0.8. In analysis of stored pork for export in Korean market, the porks of A and B companies showed over 10
at 40 days storage and C and D companies did over 10
at 30 days storage in analysis of microbe. The pork of A and D companies showed 10
but B and C companies did 10
at 50 days in coliform count. Therefore shelf-life of the pork of A company was logest and the next were B and C, but shelf-life of the pork of D company was 20 days, therefore it was even shorter than the others.
The Comparison of Chemical Compounds in Korean and Chinese Sesame Seeds"
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 194~199
Sesame samples used in this study were Korean variety cultivated in Chochiwon City of Korea (KvKc), Chinese variety cultivated in Jilin Province of China(CvCc), Chinese variety cultivated in Chochiwon city of Korea(CvKc) and Korean variety cultivated in Jilin Province of China(KvCc). The extraction yields of sesame oils from KvKc, CvCc, CvKc and KvCc were 47.8%, 48.1%, 48.6% and 49.3% respectively. The color value (L value) of sesame oil from KvKc was lower than that of CvCc and KvKc sesame oil showed dark brown color. The composition of neutral lipid, glycolipid and phospholipid of free lipids from KvKc and U sesame oils were 93.1%, 6.6%, 0.2% and 94.7%, 4.6%, 0.8% respectively. Major fatty acids of KvKc and CvCc sesame were usaturated fatty acids, such as oleic and linoleic acid. Total composition of the two major fatty acids of KvKc was 84.6% which was almost same with that of CvCc. However the composition of oleic and linoleic acid of KvKc were 47.1% and 37.5%, while the composition of CvCc were 40.5% and 44.3%. When cross-cultivated, the composition of oleic and linoleic acid of CvKc were 41.0% and 43.5%, while the composition of KvCc were 42.0% and 43.7%. The contents of total amino acids and essential amino acids of KvKc were 713 mg% and 309 mg%, which were much higher than those of CvCc. When cross-cultivated, the content of total amino acids of KvCc was 44% lower than that of KvKc while the content of total amino acids of CvKc was 36% higher than that of CvCc.
The Odor Discriminents Analysis and the Comparison of Flavor Components in Korean and Chinese Sesame Oils
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 200~205
This experiment was carried out to search mm reasonable and scientific method to distinguish Korean sesame with Chinese sesame. Sesame samples used in this study were Korean variety cultivated in Chochiwon City of Korea (KvKc), Chinese variety cultivated in Jilin Province of China (CvCc), Chinese variety cultivated in Chochiwon city of Korea (CvKc) and Korean variety cultivated in Jilin Province of China (KvCc). In volatile flavor components analysis, 41 component were identified from KvKc and 39 components from CvCc. Major flavor components were pyrazines and furans. Pyrazines compositions of KvKc and CvCc were 55.4% and 56.8%, respectively while furans compositions of KvKc and CvCc were 27.0% and 20.4%, respectively. Other flavor components pattern showed no difference. When the headspace volatiles of sesame oils were analyzed using Electronic Nose System and the obtained data were interpreted using statistical method of MANOVA and Discriminant analysis, characteristic patterns of sesame oil odors were different from each other according to variety as well as cultivated area. These results suggest that Korean sesame oils may be distinguished from Chinese sesame oils by using Electronic Nose System.
Volatile Flavor Components in Various Varieties of Peach(Prunus persica L.) Cultivated in Korea
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 206~215
Volatile flavor components in five varieties, Bekdo, Chundo, Yumung, Daegubo and Hwangdo, of peach (Prunus persica L.) were extracted by SDE (Simultaneous steam distillation and extraction) method using the mixture of n-pentane and diethylether(1:1, v/v) as an extract solvent. Analysis of the concentrate by capillary gas chromatography and gas chromatography-mass spectrometry led to the identification of 83, 85, 70, 74 and 66 components in Bekdo, Chundo, Yumung, Daegubo and Hwangdo, respectively. Aroma patterns (29 alcohols, 27 ketones, 18 aldehydes, 9 esters, 5 ethers, 3 acids, 6 terpene and derivatives, and 26 miscellaneous) were identified and quantified in five cultivars. Ethyl acetate, hexanal, o-xylene, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, benzaldehyde, r-decalactone and r-dodecalactone were the main components in each samples, though there were several differences in composition of volatile components. Beside C
6/ compounds, a series of saturated and unsaturated r- and
-lactones ranging from chain length C
6/ to C
l2/, with concentration maxima for r-decalactone and r-dodecalactone, were a major class of constituents. Lactones and peroxidation products of unsaturated fatty acid (i.e. C
6/ aldehydes and alcohols) were major constituents of the extract.
Characteristics of Lipoxygenase in Black Rice
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 216~220
Lipoxygenase(LOX) activity of black rice(Chindo) was measured by spectrophotometric method at In m. Studies at different pH levels revealed that the optimal activity was exhibited at pH 7.0 with 24.97 unit/mg. Enzyme activity was tested at different concentration of the substrate. The apparent Vmax and Km values were determined from the Lineweaver-Burk plot to be 53.85 unit/mg and 0.21 mM. Enzyme activity due to storage temperature (-40, 4 and 25
) and period were decreased at all storage temperature. LOX activity of black rice was significantly decreased during the microwave heating.
Immobilized Condition of Suchwowces cerevisiae for Ethanol Production from Persimmon Juice.
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 221~227
The immobilized culture system of Saccharomyces cerevisiae was examined to improve the efficiency of vinegar production from persimmon juice. Optimum concentration of Na-alginate for the immobilization was 2%. When the 1eakage of yeast from get beads was checked by turbidity of culture medium with varying concentration of Na-alginate from 1 to 4%, turbidity of culture medium increased from 8 hrs of cultivation with 1% Na-alginate concentration showing optical density of 0.82 at 20 hrs. However, the increase in turbidity of culture medium was slow with 2-4% Na-alginate showing optical density of 0.55-0.58 at 20 hrs. Microscopical analysis of gel matrix showed that the immobilized yeast was grown well regardless of Na-alginate concentration. Optimum size of gel bead and amount of inoculation were 2-3 m and 33mg, respectively. For ethanol production aerobic cultivation for 121hrs using cohen plug followed by anaerobic cultivation using silicon plug equipped with a check valve was the most effective.
Changes in the Components of Persimmon Vinegars by Two Stages Fermentation (I)
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 228~232
Total acidities were incereased gradually during fermentation. Total acidities of vinegars which fermented from sweet and astringent persimmon were 5.95 and 5.81% at 8th day of acetic acid fermentation, respectively. Hunter's color values were not significant difference during alcohol fermentation and acetic acid fermentation. Browning incereased continuously during alcohol fermentation whereas browning and turbidity decreased continuously during acetic acid fermentation. The browning and turbidity of vinegar which fermented from sweet persimmon was higher than those of vinegar which fermented from astringent persimmon. The contents of total tannin were 2.40 and 6.44mg/ml at the initial fermentation of sweet and astringent persimmon respectively. But in contents decreased continuously during fermentation. Reducing and total sugar contents decreased continuously during fermentation. At 5th day of acetic acid fermentation, contents of reducing and total sugar were 5.0 and 8.5mg/ml in sweet persimmon and 2.8 and 2.9mg/ml in astringent persimmon respectively.
Changes in the Components of Persimmon Vinegars by Two Stages Fermentation (II)
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 233~238
This study was determined changes of components of sweet and astringent persimmon vinegars by two stages fermentation. Free sugars of persimmon juices before alcohol fermentation were mainly composed of glucose, fructose and sucrose. The content of glucose, fructose and sucrose of sweet persimmon juice was 6.60, 6.12 and 1.74%, respectively, and those of astringent persimmon was 5.63, 5.21, 0.62%, respectively. The contents of free sugar decreased continuously during fermentation. Major organic acids of persimmon juices were acetic, galacturonic, malic, citric and ascorbic acid. Alcohols of persimmon juices was detected methanol, ethanol, iso-propylalcohol, n-propylalcohol and iso-butylalcohol at the initial fermentation. The contents of alcohols increased continuously up to 4days of fermentation but their contents except ethanol decreased slightly at 5th day of fermentation. Contents of free amino acid were higher in sweet persimmon than those in astringent persimmon. Volatile components increased during acetic acid fermentation.
Antimicrobial Activities of Extracts of Perilla Frutescens Briton var. acuta Kudo on Food Spoilage or Foodborne Disease Microorganisms
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 239~244
Antimicrobial activity to the extracts of Perilla frutescens Briton var. acuta Kudo was investigated against various foodborne pathogenes or food poisioning microorganisms(Aspergillus flavus KCTC 6143 and KCTC 6961, Aspergillus niger ATCC 4695, Listeria monocytogenes ATCC 15313, Staphylococcus aureus 196E ATCC 13565, Escherichia coli O157:H7 ATCC 43895, Salmonella typhimurium ATCC 13311 and Yersinia enterocolitica). The ethanol extract of Perilla frutescens Briton var. acuta Kudo was very stable over heat at
for 15 min. In concentration of
/mL into culture broth(TSB), the ethanol extract of Perilla frutescens Briton var. acuta Kudo showed the strongest antimicrobial activities against Listeria monocytogenes, followed by Staphylococcus aureus 196E, Salmonella typhimurium. Gram negative bacteria(Escherichia coli O157:H7, Salmonella 쇼phimurium, Yersinia enterocolitica) were less sensitive than Cram positive bacteria but the growth of Escherichia coli O157:H7 and Yersinia exterocolitica were inhibited with increasing concentrations of the extract in culture broth.
Lactic held Bacteria for the Preservation of Fruit and Vegetables
Korean Journal of Food Preservation, volume 6, issue 2, 1999, Pages 245~254
Traditionally, lactic acid bacteria(LAB) is microorganism that has been used for food fermentation. Bacteriocinogenic culture and by-products of lactic acid bacteria have the antimicrobial effect. The antimicrobial effect of lactic acid bacteria enable to extend the shelf life of many foods through fermentation processes. Therefore, a lot of investigation of antimicrobial compounds from LAB have been studied on the effect of foods preservation of fish, meat, dairy product, refreserated nonfermentive food and so on. However a little research on the effects of LAB in fruit and vegetables preservation has been reported. In this study, effectiveness of LAB as a quality preservative in fruit and vegetables storage were reviewed.