Go to the main menu
Skip to content
Go to bottom
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 7, Issue 4 - Dec 2000
Volume 7, Issue 3 - Sep 2000
Volume 7, Issue 2 - Jun 2000
Volume 7, Issue 1 - Mar 2000
Selecting the target year
Effect of Acetic Acid Fumigation to Prevent Postharvest Decay of Grapes
Park, Seok-Hee ; Roh Young-Kyun ; Cho, Doo-Hyun ; Choo, Yeun-Dae ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 241~244
Grapes(Vitis labruscana B) were fumigated with acetic acid at 20mg/liter to reduce storage decay and packaged with polyethylene film(0.03mm), then stored for 90 days at 2
. Modified atmosphere packaging reduced slightly weight loss and soluble solids content during storage. Acetic acid fumigation decreased effectively berry shattering and achieved remarkable control of rotting for storage. Two grape cultivars, 'Campbell Early' and 'Sheridan', fumigated with acetic acid had only 0.7~2.9 berries rot compared with 8.3~27.6 berries rot of cluster for grapes that were not fumigated.
Studies on the Prevention of Greening in Crushed Garlic from Bulbs Stored in Low Temperature
Choi, Sun-Tay ; Lim, Byung-Seon ; Mok, Il-Gin ; Lee, Chong-Suk ; Chang, Kyu-Seob ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 245~248
It was attempted to find a method to prevent greening of crushed garlic. The storage conditions and heat treatments before crushing were tested for the prevention of greening in crushed garlic. 'Namhae' garlic (sub-tropical type), 'Seosan' and 'Danyang' garlic (traditional) type for cool area) were stored in room temperature(20
, low temperature(0
), and CA(O
5%) storage for five months, and their samples were crushed. The crushed garlic had no significant differences in greening according to the cultivars. Greening did not occur for the crushed garlic from bulbs stored either in room temperature or CA storage. Greening was the unique symptom observed in crushed garlic from bulbs stored in low temperature. For the prevention of greening, heat treatment was conducted at 40, 35 and 30
prior to make the crushed garlic from bulbs which were stored in low temperature. The effective duration of heat treatment before crushing was 7 days at 30
, 3 days at 35
, and 1 days at 40
Greening was most effectively prevented in 1 day at 40
treatment. During the heat treatments, changes in enzymatic pyruvic acid content and sprouting rate were slightly observed in garlic bulbs treated at 40
for 1 day.
Effects of Coagulants on the Manufacturing of Soybean Curd Containing Natural Materials
Choi, You-One ; Chung, Hun-Sik ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 249~255
Soybean curd has been known as one of the most favorite traditional Korean foods as well as being high in protein. Each concentration of added natural materials soybean curds was chosen as 4% of carrot, 10% of cucumber, 1.0% of spinach and 0.05% of green tea powder. The yield of soybean curd containing natural materials was similar to that of non-containing curd. According to add GDL as coagulant, the yield of soybean curd containing natural materials was the highest. The turbidity of added natural material soybean curds was the highest coagulated with
, but soybean curd containing green tea had the highest turbidity in the coagulated with GDL. In the chromaticity and texture properties of the additive natural materials in yhe soybean curd, the variety of additives had no effect. In the composition of natural materials, the carotenoid and chlorophyll content of soybean curds were high with
but polyphenol was high use of
Effects of Various Concentrations of Natural Materials on the Manufacturing of Soybean Curd
Choi, You-One ; Chung, Hun-Sik ; Youn, Kwang-Sup ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 256~261
Carrot, cucumber, spinach which contain carotenoid and chlorophyll pigment, and green tea which contain catechin were selected to natural materials. Although the yield of soybean curd with added natural materials were below than non-added soybean curd. Also, the additive natural materials in the soybean curd had no effect to the texture in soybean curd. The optimum concentration of added natural materials were high acceptability opposed to the non-containing soybean curd. The optimum concentration of added natural materials soybean curds was obtained : 4% of carrot, 10% of cucumber, 1.0% of spinach and 0.05% of green tea powder. And soybean curd with spinach and green tea addition had a longer shelf life because it prevented growing of bacteria in the early stage. Therefore, it could be possible to prevent the deterioration of soybean curd with added natural materials.
Effect of Dunggulle(Polygonatum odoratum) Extracts on Quality of Yakju
Lee, Seong-Tae ; Kim, Man-Bae ; Song, Geon-Woo ; Choi, Sang-Uk ; Lee, Hong-Jae ; Heo, Jong-Soo ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 262~266
The rhizomes of Polygonatum odoratum(Dunggulle in korean name) have been used as a traditional medicine for a tonic, remedy of fevers of influenza, cough and lung trouble. In this experiment, water extract of Dunggulle was added in brewing korean traditional rice wine. Fermentation characteristics such as content of total acid, pH, temperature, total sugar and alcohol concentration were investigated during fermentation periods. Changes of fermentation characteristics were remarkable in the initial period(0~3 days), slow in the middle(4~6 days), and almost unchangeable in the final(7~10 days). Total acid content was remarkably increased during the initial period but slowly decreased afterward. As the content of Dunggulle extract is increased, total sugar content was slightly increased. At the first day of fermentation, total sugar content was 19.6% in control, 22.6, 23.3 and 25.6% in Dunggulle extract 2.5, 5.0 and 7.5% added group, respectively. In the initial period, content of alcohol in control was highest than in Dunggulle extract added group. The content of alcohol in 4 kinds of wine showed highest value at the sixth day and those of control and Dunggulle extract 2.5% were 16.0, 16.1%, respectively. Sensory evaluation in taste was not significantly different among control and Dunggulle extract added group.
Pre-establishment of Microwave-Assisted Extraction Conditions for Oleoresins from Dried Red Pepper
Lee, Jung-Eun ; Kwon, Joong-Ho ; Kim, Hyun-Ku ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 267~272
Microwave-assisted extraction (MAE, 2,450 MHz), which is known as a rapid and more environmental-friendly process than current extraction methods, was applied to oleoresin extractions from dried pepper. As fundamental parameters of MAE, optimum conditions were found, such as 60 mesh in particle size of the sampes, 1:10(g/mL) powders was high at lower concentrations of ethanol, whereas capsanthin content remarkably increased at more than 75% of ethanol concentration. The results showed that MAE of oleoresin and capsanthin from red pepper powders was successful in 3 to 5 min of the extraction time.
Pre-establishment of Microwave-Assisted Extraction Conditions for Chinese Ginger Oleoresins
Lee, Jung-Eun ; Lee, Eun-Young ; Kwon, Joong-Ho ; kim, Hyun-Ku ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 273~277
Some fundamental conditions were investigated in microwave-assited extraction (MAE) for oleoresin from Chinese dried ginger. The fifty watts of microwave energy(2,450 MHz), 60 mesh in particle size and 1:10 (g/mL) ratio of sample to solvent were the optimum conditions. Lower yield of soluble oleoresins was obtained at higher concentrations of ethanol. Radical scavenging ability was highest in extracts by using 25% of ethanol. Total phenolics in extracts were remarkably increased at above 50% of ethanol concentration. Overall yield of oleoresin components increased in proportional to extraction time up to 7 min. Based on the above results, it is indicated that ethanol concentration is a critical parameter in MAE.
Chemical Components of Gastrodia elata Blume Powder
Kim, Hyeon-Ju ; Chung, Shin-Kyo ; Moon, Kwang-Deog ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 278~284
The chemical components in freeze dried Korean Gastrodia elata blume powder were analyzed. The proximate composition was composed of moisture(2.12%), crude protein (4.41%), crude fat(1.20%), crude ash(2.25%), crude fiber(4.60%) and N-free extract(85.15%). Free sugar was composed of glucose(1,314mg%), sucrose(1,081mg%) and fructose(869mg%). Total organic acid content was 2,095mg% and composed of succinic acid(1,238mg%), citric acid, malic acid, oxalic acid and fumaric acid in the order. Among the 11 fatty acids detected, linoleic acid was the most predominant one and unsaturated fatty acid was 80.55 area percent. 18 and 39 amino acids were detected from total and free amino acid, respectively. Arginine, asparagine, proline and sarcosine were the major components of free amino acid. The content of crude saponin and total phenol were 3,768mg% and 821mg%, respectively. Ascorbic acid(6.4mg%), vitamin B1(1.2mg%), vitamin B2(1.7mg%) and niacinamide(0.2m%) were detected as soluble vitamins of the powder. The content of vitamin A and vitamin E was 1.22mg% and 0.32%, respectively.
Characteristics of Anthocyanins from Various Fruits and Vegetables
Lee, Hyang-Hee ; Lee, Jang-Wook ; Rhim, Jong-Whan ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 285~290
Color values of anthocyanins from seven natural food colorants, such as purple-fleshed sweet potato (PSP), red flower cabbage (RFC), red cabbage (RC), grape skin (GS), black rice (BR), egg plant (EP), and fig fruit (FF) were evaluated, resulting in the selection of four color sources with higher color values including PSP, RFC, RC and GS. The stabilities of anthocyanins from the selected colorant sources against metal ions, ascorbic acid, ultra-violet light, and heating were investigated. Anthocyanins from PSP and GS were degraded significantly by
, while those from RFC and RC were degraded by
. Asthocyanins from PSP were the most stable against the color-degrading factors, followed by RFC, RC, and GS in descending order.
Some Functional Properties of Extracts from Leaf and Fruit Stalk of Hovenia dulcis
Jeong, Chang-Ho ; Shim, Ki-Hwan ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 291~296
The present study was conducted to investigate antioxidant, nitrite scavenging and alcohol degradation effects of extracts from leaf and fruit stalk of Hovenia dulcis. Yields of various solvent extracts for Hovenia dulcis leaf and fruit stalk of were higher in water and methanol extract layer, respectively. Ethanol extracts of Hovenia dulcis leaf and fruit stalk of were fractionated with different solvents such as hexane, chloroform, ethyl acetate, butanol and water, yields of water fraction were highest. In the solvent extracts using methanol, ethanol, hexane, chloroform and water, ethanol extracts showed the most effective antioxidant and nitrite-scavenging effects. Ethanol extracts from Hovenia dulcis leaf and fruit stalk of were fractionated, the most natioxidant and nitrite-scavenging effects were ethyl acetate fraction. Alcohol degradation effects from different parts of Hovenia dulcis showed higher leaf and fruit stalk than xylem, branch and seed. Alcohol degradation effects from leaf and fruit stalk increased as time passed.
Comparison of Effective Constituents of Korean Paeony Roots(Paeoniae radix) Cultivated in Different Regions
Sung, Won-Yong ; Yoon, Gwang-Ro ; Jang, Sang-Moon ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 297~302
To compare the contents of well-known effective constituents, paeoniflorin, albiflorin and benzoic acid, of Korean paeony roots cultivated at different regions, this study was to provide the basic information for the quality evaluation of paeony roots. HPLC analysis showed that the paeoniflorin contents of white paeony roots of 3 years grown at Eui-seong gun, Kyungpook was the highest of 2.06% and red paeony roots of 3 years grown at Im-sil gun, Junpook was the lowest of 1.33%. The highest level of albiflorin contents was 2.04% of red paeony root grown at Ul-jin gun, Kyungpook, while the lowest levels were 0.05% of Eui-seong gun, Kyungpook and 0.06% of Im-shil gun, Junpook. The highest level of benzoic acid contents was 0.12% of red paony roots grown at Choung-do gun, Kyungpook and that grown at Ul-jin gun, Kyungpook was the lowest. Based on the average of three available constituents, the paeony roots cultivated at Kyungpook province was the highest contents of 2.03%, while 1.47% at Junpook province. These results suggest that Kyungpook province is the best region for the cultivation of white and red paeony roots, the combining of three available constituents would be more accurate than use of paeoniflorin only.
Comparison of the Flavor Components of Barley Bran, Barley Meju and Sigumjang
Choi, Ung-Kyu ; Kwak, Dong-Ju ; Son, Dong-Hwa ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 303~307
This study was conducted to investigate difference of the flavor components of barley bran, barley meju and sigumjang. The number of flavor components identified in barely meju and sigumjang was 46, 67 and 61, respectively. Among the flavor components in sigumjang, tetramethylpyrazine was the most dominant and followed by 2-furancarboxaldehyde, ethyl palmitate, 4-ethylphenol. Among the 13 kinds of flavor components commonly identified in thest samples, butanoic acid, hexanoic acid, heptanoic acid, octanoic acid and 2-pentylfuran were the most abundant in barley bran and followed by barley meju and sigumjang. In the mean while the content of nonanoic acid, 2-furancarboxaldehyde, benzenacetaldehyde and tetramethylpyrazine were the most dominant in sigumjang followed by barley meju and barley bran.
Fatty Acid Composition of Serum and Liver in Mice and Sancho(Zanthoxylum schinifolium) Seed Oil
Cha, Jae-Young ; Shin, Seung-Ryeul ; Cho, Young-Su ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 308~312
The major fatty acids in the Zanthoxylum schinifolium seed oil were eicosenoic acid 30.88%, oleic acid 29.94%, linoleic acid 23.55% and palmitic acid 10.52%. Fatty acid profiles in the each lipid fractions by TLC of the Z. schinifolium seed oil showed the highest composition of eicosenoic acid in triglyceride fraction and oleic acid in other fractions. Mice (ddY male strain) being starved for 24 hr were injected into gastric directly 500 mg of the Z. schinifolium seed oil, and then blood samples were obtained 0, 3 and 6 hr after dosing. In our results, eicosenoic acid appeared to be significantly increased in the serum obtained from 3 and 6 hr after injection of the Z. schinifolium seed oil. In the control mice, however, the serum samples did not exhibited any change of the Z. schinifolium seed oil. Interestingly, eicosenoic acid was significantly increased in the liver of 6 hr mice after injection. In conclusion, eicosenoic acid was the major fatty acid in the Z. schinifolium seed oil, and this fatty acid was significantly increased in the serum obtained 3 and 6 hr after injection in mice.
Changes of Microorganisms, Enzyme Activity and Physiological Functionality in the Korean Soybean Paste with Various Concentrations of Ginseng Extract during Fermentation
Jang, Sang-Moon ; Lee, Joo-Baek ; An, Hong ; Rhee, Chang-Ho ; Park, Heui-Dong ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 313~320
In order to improve the functionality of Korean soybean paste the changes of microorganisms, enzyme activity and physiological functionality of five types of Korean soybean paste prepared with various concentrations of Ginseng extracts. The pH of Korean soybean paste was decreased during fermentation but total acidity was increased. NaCl concentrations was increased up to 15.67~16.90% until 30~45days of fermentation and amino acidity was increase of the mixture ratio of Ginseng extract. Reducing sugar content was increased up to 45days of fermentation and total sugar content was increased up to 16.92~20.01% until 30days of fermentation, but decreased after that. The number of bacteria was highest in all sample after 45days fermentation, while that of mold was decreased during fermentation. Amylase and protease showed the highest activity at 30days of fermentation. Tyrosinase activity was increased during fermentation. Antimutagenic activities of Korean soybean paste (10% Ginseng extract) were 80.90%, 62.46% against MNNG, NPD on S. typhimutium TA100 and 51.96%, 58.88% against NQO, NPD on S. typhimutium TA98.
Effect of Dandelion (Traxancum platycarpum D.) Extracts on the Growth of Lactic Acid Bacteria and Gas Formation from Kimchi
Kim, Soon-Dong ; Kim, Mee-Hyang ; Kim, Duck-Hee ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 321~325
This study was conducted to investigate the effect of the extracts (water, 70% ethanol and ethylacetate) from dandelion (Traxancum platycarpum D.) leaf and root on the inhibitory activities of Leuconostoc mesenteroides, Lactobacillus brevis, Lactobacillus plantarum and Lactobacillus acidophilus. And also, the amounts of gas formation from kimchi with different concentration of the ethylacetate extracts (EE) were analyzed. EE of dandelion leaf inhibited the growth of Leuc. mesenteroides and L. acidophilus, and L. brevis by 50 and 33% at concentration of 0.5%, respectively. But no affected in L. plantarum estimated by pH, acidity, turbidity and clear zone. And no difference was founded in leaf and root. Gas was formed from the soaking day to 5-6 days of fermentation at
, and the accumulated gas volumes were 80 ml/100 g in control, 30 ml/100 g in 0.5% EE, 8 ml/100 g in 1.0% EE.
Antimicrobial Activities of Marinex and Preservative Characteristics of Soybean Curds Soaked in Diluted Marinex
Seo, Kwon-Il ; Kim, Yong-Taek ; Kim, Hong-Chul ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 326~330
Antimicrobial activities of marinex and preservative characteristics of soybean curds soaked in diluted marinex were investigated. One hundred ml of marinex showed antimicrobial activities against Streptococcus mutans, Bacillus subtilis, Pseudomonas aeruginosa, Salmonella typhimurium, Escherichia coli and Escherichia coli O-157 on a paper disc test. The growth of the microorganisms were inhibited with 200
of culture media. pH of soybean curd treated with marinex decreased to 1 day and then slowly increased as storage time increase, which was higher than control after 1 day of storage and lower after that time. Little difference was observed between control and marinex treated soybean curd in color. Hardness and chewiness of the treated sample were higher than those of the control. The numbers of E. coli and bacteria of the treated sample were lower than those of control during storage. The inhibition of the growth of E. coli and bacteria was dose dependent.
Phenolic Compounds in Sweet Potatoes and Their Antioxidative Activity
Lee, Gyu-Hee ; Kwon, Byoung-Koo ; Yim, So-Yong ; Oh, Man-Jin ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 331~336
The phenolic compounds of Korean sweet potatoes, Mokpo 18 and Yulmi, were extracted by using 70%-methanol and the extracts(ME) were fractionated and obtained three fractions such as free phenolic acid(FPAF), soluble phenolic acid ester(SPAF) and insoluble bound phenolic acid(BPAF) fractions. The antioxidative activities(AA) was represented as the peroxide values(POVs). The POVs were calculated by measuring the oxidation of linoleic acid and lard emulsions at
. AA of FPAF has shown the most effective. AA of FPAF were more effective than those of ME in both Yulmi and Mokpo 18. AA of the ME of Mokpo 18 were more effective than those of Yulmi, however, those of FPAF in Ulmi were more effective than in Mokpo 18. The POVs of ME and FPAF of the peel part in both sweet potatoes were more effective than those of peeled part. The qualitative and quantitative analysis of the phenolic compounds in both sweet-potatoes were performed by using high performance liquid chromatography(HPLC) and the major phenolic compounds were identified as chlorogenic acid and caffeic acid. The contents of caffeic acid were 0.684mg/g in the peel part and 0.028mg/g in the peeled part of Yulmi and 0.472mg/g in the peel part and 0.046mg/g in the peeled part of Mokpo 18 and those of chlorogenic acid was 0.674mg/g, 0.926mg/g, and 0.012mg/g, respectively. In comparative test of antioxidative activities between a standard chlorogenic acid and caffeic acid, AA of caffeic acid were more effective than those of chlorogenic acid.
Antimicrobial Activities of Oak Smoke Flavoring
Seo, Kwon-Il ; Ha, Ki-Jeong ; Bae, Young-Il ; Jang, Jin-Kyu ; Shim, Ki-Hwan ;
Korean Journal of Food Preservation, volume 7, issue 3, 2000, Pages 337~341
Antimicrobial activities of oak smoke flavoring against saprogenous and food poisoning microbes were studied. When tested on a paper disc, antimicrobial activities were observed in all microbial species at a dose of as low as 20
, and microbial growth was completely suppressed with 70
during 3 days of incubation at
with 8 times diluted oak smoke flavoring. When 50
of distilled water and distilled water containing 500
of oak smoke flavoring, which were added with small amount of dilute E. coli, were incubated for 10 days at
of E. coli and
of total bacteria was counted in distilled water containing oak smoke flavoring.