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
Quality Characteristics of Kimchi Prepared with Major Spring Chinese Cabbage Cultivars
Korean Journal of Food Preservation, volume 7, issue 4, 2000, Pages 343~348
Characteristics of major suing Chinese cabbage cultivars in Korea, Norangbom(Nor), Gonaenggiyeurum(Gon), Maereuk (Mae) and Housekumgarak (Hou), and their qualities of Kimchies were investigated. Mean weight of the cabbages was in the range of 1.39∼2.40 kg, and was higher Gon, Mae, Nor, Hou in order. Leaves number was Gon 45, Nor 56, Mae 59 and Hou 56 pieces. Sensory taste of raw Chinese cabbage was best in Nor. Decreasing rate of gumminess and chewiness by salting was the highest in Gon and the lowest in Nor. fermentation of Gon and Nor-Kimchi were faster than Mae and Hou-Kimchi. Amount of gas formation during fermentation was the highest in Mae-Kimchi and lowest in Nor-Kimchi. Decreasing rate of AIS was the fastest in Mae-Kimchi and the latest in Hou-Kimchi. Hardness and gumminess of Kimchi fermented for 21 days were to be ordered Mae-Kimchi, Hou-kimchi, Gon-Kimchi and Nor-Kimchi. Overall acceptability by the sensory test was good in Nor- and Hou-Kimchi.
A Study on the New Peach Graching System in Stages for Efficint Marketing
Korean Journal of Food Preservation, volume 7, issue 4, 2000, Pages 349~356
This study is to investigate and to suggest the most efficient roach standardization that is performed and is preferred by consumers to provide benefits for all of them. The data was collected to obtain information about peach standardization consumption and consumer preference, and marketing situation by using interviews from peach producers, wholesaler and retailer, and consumers for three years (1997-1999). The most important standardization criterion at present was found to be a weight among peach producers, a color among wholesaler and retailer and consumers. In addition, sweetness was ranked first among the producers, wholesalers and retailers, and consumer if sweetness were detected without running peaches. Especially, consumers preferred to purchase small amount with small package and presented sweetness as the most preferred criterion. Thus, it is necessary for peach producers, wholesaler and retailers, and consumers to establish the small package standard and to subdivide the present system into several grades for performing the two-way system which labels grade with sweetness and weight.
A Study on Discrimination of Watercore Apple using Transmitted Light and Effects of various Factors
Korean Journal of Food Preservation, volume 7, issue 4, 2000, Pages 357~361
Watercore influences storage and distribution industry of fruit. Therefore, the technique for nondestructive discrimination of watercore fruit is needed. This work reports about the possibility of watercore discrimination of ante using transmitted light, and the effects of various factors. CCD camera was used to capone images of each apple fruit. An excess watercore apples were higher light transmission score than little watercore apples. The accuracy fur discrimination of watercore apple was about 70% using transmitted light. Peel thickness, anthocyanin layer thickness and density of apple affected the light transmission. Apples having thin peel, thin pigment layer and low density tended to high transmitted light score. Apples of good color degree were more probability of existence watercore than ones of bad color degree. But color distribution of apple peel was not correlated with watercore.
Changes in Eleutherosides Contents of Acanthopanax koreanum by Harvest Time
Korean Journal of Food Preservation, volume 7, issue 4, 2000, Pages 362~365
Changes in eleutherosides by havest time and part of Acanthopanax koreanum Nakai were investigated. Eleutherosides contents in stem root and leaf of Acanthopanax koreanum harvested at September were 549.2 ppm 483.2 ppm and 255.9 ppm, respectively. Eleutheroside E content in stem was 653.1 ppm, which was higher than that in root, but it was not detected in leaf. As the trees were grown eleutheroside B and eleutheroside E contents were increased gradually. Eleutheroside B content of 5 year's age tree was 567.3 ppm, which was 1.6 times higher than that of 1 year's age tree.
Volatile Flavor Components in Various Varieties of Grape(Vitis vinifera L.)
Korean Journal of Food Preservation, volume 7, issue 4, 2000, Pages 366~372
Volatile flavor components in three grape(Vitis vinifera L.) varieties 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. Grapes of the following varieties were studies : Blackolympia, Campbell and Delaware. The volatile extracts were analyzed by GC-FID and GC/MS. The totals of 77, 72 and 74 volatile flavor components were identified in Blackolympia, Campbell and Delaware, respectively. (E)-2-Hexenal(20.36%), diethylacetal(18.03%), hexanal and ethyl acetate were contained as the main compounds of Blackolympia. In Campbell, ethyl acetate(30.81%) was relatively more abundant than other compounds and among functional groups, C
6/ aldehydes and alcohols were major constituents of the extract. On the other hand, in Delaware, alcohols was the major constituent group and (E)-2-hexenal(21.07%) and (E)-2-hexena1-ol(19.43%) were the main compounds. All of three grape varieties contained a large amount of hexanal, (E)-2-hexenal, hexanol, (E)-2-hexen-1-ol, thus C
6/-compounds proved to be major volatile components of grape and small amount of terpenols were only detected from Delaware.
Antioxidative Activity of Ulmi cortex Extract
Korean Journal of Food Preservation, volume 7, issue 4, 2000, Pages 373~379
The Ulmi corex extract was prepared using various solvents to investigate the availability as a natural antioxidant. The extracts were added to lard emulsion and the antioxidant activities were compared. The extract that had a greater antioxidant activity was fractionized. Then the antioxidant activity and substrate specificity of the fraction were examined and optimum concentration of addition was determined. To observe the antioxidative effect of the fraction in vivo, an inhibition rate of lipid peroxidation from which might be derived was measured using a microsome in rat's liver. Among the extracts of Ulmi cortex, the extract from water had the best antioxidant activity, and the addition of 0.05% (w/w) of ethyl acetate fraction showed similar antioxidant activity to a synthetic antioxidant, butylated hydroxyanisole(BHA). Ethyl acetate fraction (0.05%, w/w) also presented the antioxidative effect in lard, soybean oil, palm oil, and com oil. The inhibition of lipid peroxidation in liver microsome showed feater in the ethyl acetate fraction than caffeic acid in both nonenzymatic peroxidation (Fe
++/ascorbate system) and enzymatic peroxidation (Fe
Physical Properties of Paeksulgies Prepared with Different level of Gardenia jasminoides
Korean Journal of Food Preservation, volume 7, issue 4, 2000, Pages 380~383
This study attempted to examine the sensory quality, the degree of gelatinization, color, texture and moisture content of Paeksulgis prepared with different level of Gardenia jasminoides. The moisture contents were about 39∼43% in the Paeksulgies prepared with different level of Gardenia jasminoides. L-value on the control group was high, 93.24. and G
was 90.49, high, but another group were about 82∼86, it was not siginificantly. As the amount of Gardenia jasminoides was increased, a-value on the Paeksulgies was decreased, showed green color. In case of Gardenia jasminoides, b-value of the control group was very low, 10.08. As the amount of Gardenia jasminoides was increased, b-value on Paeksulgies was increased. In sensory quality, Paeksulgies by the amount of 2∼3% water extracted Gardenia jasminoides showed the most favorable sensory evaluation.
Development of Instant Soybean Soup for Soybean Noodles Using the Yellow and Black Soybean
Korean Journal of Food Preservation, volume 7, issue 4, 2000, Pages 384~388
This study was carried out to investigate the optimal process conditions of instant soybean soup for the soybean noodles. The process of soybean soup was in the other or soaking, cooking, peeling, drying, milling and packaging. The optimal conditions of soaking process obtained at 25
for 4hrs, and the protein content of yellow and black soybean after soaking treatment were 21.97% and 19.58%, respectively. As the increasing of cooking time, the moisture content was not changed, and optimal cooking condition through the sensory evaluation was obtained at 100
and 15min. The protein contents of cooked yellow and black soybean dried by hot-air and far infrared-ray were 43.40∼44.18% and 44.59∼51.36%, respectively. From the results of sensory evaluation, the yellow and black soybean dried with far infrared-ray at 45
for 5hrs were excellent, and the difference between the marketed soybean soup and instant soybean soup produced by this experimental process for soybean noodles was not exist. The optimal concentration of instant soybean soup for soybean noodles was determined to be 50g of soybean powder with 1L water.
Studies on Drying Method of the Powder to Utilize Deteriorated Sweet Persimmon
Korean Journal of Food Preservation, volume 7, issue 4, 2000, Pages 389~394
To utilize deteriorated sweet persimmon(Diospyros kaki T.) effectively, this study was investigated about the effective (Dying method of the powder. Chemical components, minerals, fatty acids and amino acids of hot-air dried and freeze dried conditions were determined Sample conditions used on analysis as follow; pretreatments of hot-air dry and freeze dry were soft, soft+peel, mixer, mixer+peel. The contents of crude protein, crude lipid, crude ash of hot-air dry were 0.9-1.1%,15.0-39.0% and 2.3-3.3%, respectively. And those of freeze dry were 1.3-2.2%, 27.-49.0% and 2.5%, respectively. Potassium, magnesium, phosphorus, calcium and sodium content in hot-air dry and freeze dry were high. Other minerals were less than 3.00ppm in all conditions. The major fatty acid contents were detected capric acid(C
10:0/), lauric acid(C
l2:0)/, tridecanoic acid(C
13:00/), palmitic acid(C
l6:00/), palmitoleic acid(C
l6:1/), oleic acid(C
18:1), linoleic acid(C
18:2/), linolenic acid(C
18:3/). The essential amino acids such as aspartic acid, threonine, serine, glutamic acid, glycine, alanine, valine, methirmine, isoleucine, leucine, tryosine, phenylalanine, histidine, lysine, arginine in freeze dry were contained richly. On the basis of chemical analysis, hot-air dry method will have to supply the additional different method, because simple hot-air dry method was shorten the dry time but had many problems. Therefore, the effective drying method considering changed color and nutrition was shown freeze dry method.
Applicable Properties of Electrolyzed Acid-Water as Cleaning Water
Korean Journal of Food Preservation, volume 7, issue 4, 2000, Pages 395~402
To enlarge application field of electrolyzed acid-water(EAW) on food industry, the changes of EAW properties by storage conditions and heating were investigatet. It was showed that storing EAW in closed container is mon effective to keep up the oxidation-reduction potentials(ORP), hyperchloride content and pH than stored in opened ones. ORP of EAW stored in closed container could be kept mon than 1 month as 1,150 mV levels. Ruing heating from 2
, ORP was increased to 1,150 mV levels at 95
after gradual decrease to 5
. Tyrosinase activity was decreased approximately to 26%~35% in EAW having a 950 mV~1,140 mV ORP. Also it was confirmed that EAW has anti-browning effect as sliced apple and potato, and their juices treated with EAW had conspicous difference in their
E value. 12 kinds of pesticides such as aldrine, capful diazinon, diedrin,
-endosulfan, endosulfan sulfate, endrin,
-BHC, o,p'-DDT, procymidone, PCNB added in EAW were recovered from ND~73.6% comparing to ones added in distilled water. The recovered amounts of pesticides, procymidone and diazinon in lettuce after soaking in EAW were 1.12 ppm and ND, compared with those of amounts soaked in distilled water were 3.67 ppm and 3.05 ppm respectively. So, it seems that EAW has potentials to promote the degradation of pesticides.
Qualify Changes of Mushroom(Agaricus blazrei Murill) during Storage by Cooled Electrolyzed acid-water
Korean Journal of Food Preservation, volume 7, issue 4, 2000, Pages 403~408
To enlarge applicable field of electrolyzed acid-water(EAW) on food industry, quality changes of agaricus mushroom(Agaricus blazei Mui1l) washed with cooled EAW were investigated during storage at 5
. Total count and coliform count were decreased to 1/88 level and l0
cfu/g respectively by immersion washing with EAW for 5 min. Agaricus mushroom washed with EAW had showed better quality properties such as weight loss, pH, acidity, browning, organoleptic properties after 3∼4 days of storage at 5
except firmness of the trunk parts of agaricus mushroom comparing with non-treated one. △E values of agaricus mushroom showed lower increasement than those of non-treated ones after 3∼4 days of storage. Considering organoletpic and quality characteristics of stored agaricus mushroom synthetically, it was showed that EAW could be applicable to shelf life extension of argaricus mushroom.
Isolation and Purification of Tyrosinase Inhibitors from the Seeds of Thuja orientalis L.
Lee, Jun-Young ; Park, Sang-Won ;
Korean Journal of Food Preservation, volume 7, issue 4, 2000, Pages 409~413
Previously, the methanolic extracts of thirty Korean medicinal plant seeds were screened for tyrosinase inhibitors using a rapid and simple TLC method, which was superior to a conventional spectrophotometrical in vitro assay. As a result, the methanolic extracts of Thuja orientalis seeds was found to have strong tyrosinase inhibitory activity. To isolate active tyrosinase inhibitors, the seeds were defatted with n-hexane under reflux, and then extracted twice with methanol under reflux at 90
. The methanolic extract was evaporated to a small volumn in vacuo, and then successively fractionated with ether, ethyl acetate and n-butanol. The ether extract showing significant tyrosinase inhibitory activity was solubilized with 5% NaHCO
and then acidified with 6N HCI. The ether souble acidic fraction was successively ohromatographed on silica gel, Sephadex LH-20 and preparative TLC. Among four compounds isolated, two of them showed stronger tyrosinase inhibitory activity, comparable to that of L-ascorbic acid (IC
). These results suggest that Thuja orientalis seeds may be useful as potential sources of antibrowning agents in fruits and vegetables, and anti-melanoma agents in cosmetics and phamaceuticals.
Construction of Pretense-defective Mutant of Bacillus subtilis by Homologous DNA Recombination
Lee, Jin-Tae ; An, Bong-Jeun ;
Korean Journal of Food Preservation, volume 7, issue 4, 2000, Pages 414~417
Competent cell transformation of B. subtilis AC819 was carried out using phenotypic protease-defective(Npr-) DNA of B. subtilis MT-2. An obtained transformant, designated B. subtilis HL-1, was obtained by homologous DNA recombination. Phenotypes of B. subtilis HL-1 were characterized histidine requirement streptomycin-resistance, tetracyclin resistance and non-producing protease. Protoplast transformation frequency of B. subtilis HL-1 by plasmid pUB110 was higher than that of B. subtilis MT-2. From this result, B. subtilis HL-1 is useful for protease gene transformation and thermostable protease gene cloning as a host.