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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
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Journal of the Korean Society of Food Culture
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Journal DOI :
Korean Society of Food Culture
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Volume & Issues
Volume 19, Issue 6 - Dec 2004
Volume 19, Issue 5 - Oct 2004
Volume 19, Issue 4 - Aug 2004
Volume 19, Issue 3 - Jun 2004
Volume 19, Issue 2 - Apr 2004
Volume 19, Issue 1 - Feb 2004
Selecting the target year
Changes of DNA fragmentation by Irradiation Doses and Storage in Gamma-irradiated Meats and Poultry
Lee, Hye-Jin ; Kim, Sang-Mi ; Park, Yoo-Kyoung ; Yang, Jae-Seung ; Kang, Myung-Hee ;
Journal of the Korean Society of Food Culture, volume 19, issue 2, 2004, Pages 129~138
The changes in DNA damage were investigated during storage after irradiation. Beef, pork and chicken were irradiated at 1.0, 3.0 and 5.0 kGy and stored for 6 months at
. The comet assay was applied to the sample muscles at the beginning of irradiation and at the end of storage. Muscles were isolated, sliced, and the suspended cells were embedded in an agarose layer. After lysis of the cells, they were electrophoresed for 2 min. and then stained. DNA fragmentation in tissues caused by irradiation was quantified as tail length and tail moment (tail length
% DNA in tail) by comet image analyzing system. Right after irradiation, the differences in tail length between unirradiated and irradiated muscles were significant(p<0.05) in beef, pork and chicken. With increasing the increasing doses, statistically significant longer extension of the DNA from the nucleus toward anode was observed. Similarly even 6 months after irradiation, all the irradiated muscles significantly showed longer tail length than the unirradiated controls. The results represented as tail moment showed similar tendency to those of tail length, but the latter parameter was more sensitive than the former. These results indicate that the comet assay could be one of the simple methods of detecting irradiated muscles. Moreover, this method suggest that using comet assay, we were able to detect DNA damage differences even after 6 months after irradiation.
Study for the Direction of Dining Space in the Age of Queen Victoria
Ryu, Moo-Hee ; Kim, Ji-Young ;
Journal of the Korean Society of Food Culture, volume 19, issue 2, 2004, Pages 139~149
The age of Queen Victoria, so called nearly 64 years from 1837 to 1901 that Queen Victoria was on the throne. It was the time that ceramicwares and silverwares were mass-produced thanks to the Industrial Revolution and then diverse directions of dining space could be possible in middle class. At the same time, it was the time that the production of bone china, which is main current in modem times, became established, ironstone china began to be developed, and white ceramic wares were accomplished. In addition, factors for the direction of dining space were mass-produced and Gothic style, Classic style, Majolica style, Renaissance, and Neo-rococo style had come back into fashion. Therefore, diverse designs coexisted and had great effect on dining space in this times. This study purposed to establish the decoration theory of dining space following historic flow through researching the designs and the direct factors for dining space in the age of Queen Victoria.
Effects in Blood Pressure and Cerebral Blood Flow with Green Ginger (Zingiber officinale Roscoe) and Development of Health Drink by Using It
Baek, Seung-Hwa ; Han, Jong-Hyun ; Park, Sung-Hye ;
Journal of the Korean Society of Food Culture, volume 19, issue 2, 2004, Pages 150~157
As an attempt to develop new functional health beverage by using medicinal herb, green ginger(Zingiber officinale Roscoe), we investigated the effect of Zingiber officinale on blood pressure and regional cerebral blood flow (rCBF) of rats with Zingiber officinale extracts. Zingiber officinale extract increase rCBF significantly. The drink produced consisted of Zingiber officinale extract 1.825%, maltitol syrup 17.0%, citric aicd 0.06%, ascorbic acid 0.02%, stevioside 0.001%, ginger flavor 0.11% and water. Brix, pH and acidity of product were 13.7, 4.4 and 0.09, respectively. This drink had good score by the sensory evaluation. The above results showed that development of such functional beverage using Zingiber officinale can used as a functional material improving blood circulation in beverage industry.
Dietary Behaviors and Perceived Stress of University Students
Oh, Hae-Sook ; Kim, Ji-Hyang ; Min, Sung-Hee ;
Journal of the Korean Society of Food Culture, volume 19, issue 2, 2004, Pages 158~169
This study was performed in order to investigate to dietary behavior, perceived stress level and their correlations for University students. Dietry behavior of 72% subjects was poor and only 1.8% was good. The dietary behavior of subjects was correlated with their residence type. The overage stress point was
and female students was more stressed than male. Stress elevate the food uptakes and digestion disorder in female students. 12 Factors of stress was analyzed in University students, identification, study, friends and off-school activity related factors were more influenced in female students and health related factor was dominant in male. The subjects who more stressed in factor of religion and around people were preferred salty taste. Study, friends, health related stress factor effect to digestion and food uptake level. Religion, boy or girl friends and sex related stress factor effect to alcohol uptake
A Study on the Antioxidative and Antimicrobial Activities of the Chopi(Zanthoxylum Pipperitum DC.) Solvent Extracts
Ahn, Myung-Soo ; Kim, Hyun-Jeung ; Han, Mi-Nam ; Won, Jong-Sook ;
Journal of the Korean Society of Food Culture, volume 19, issue 2, 2004, Pages 170~176
The antioxidative and antimicrobial activity were carried on the Chopi(Zanthoxylum pipperitum) extracts by six kinds of solvents in order to find out new natural food additives. Six solvents were used methanol(MeOH), n-hexan(hexane), chloroform
, ethylacetate(EtOAc), buthanol(BuOH), and water(water) and methanol extract(MEex), hexan extract(HEex), chloroform extract(CHex), ethylacetate extract(EAex), and buthanol extract(BUex), water extract(WAex). The antioxdative activities of them extracts were determined by peroxide value(POV), conjugated diene value(CDV) of corn germ oil storaged for 30 days at
. These extracts were added as 0.02, 0.1, 0.2% of each extracts and compared with
, and BHT. The antioxidative activities of 0.02% extract were as follows in decreasing order BUex > WAex, BHT, MEex > HEex, EAex, CHex > TOC, and control. While, BUex and CHex among these extracts were shown to be had antimicrobial effects on the microorganism such as Escheria coli, Salmonella typhimurium, Psedomonas aeruginosa, Staphylococcus aureus, and Listeria monocytogenes. Finally to find out the preference of chopi we had made Yugwanzageon (a kind of shallow fried meat ball)by adding chopi powder. The result were similar to control(not added chopi powder) in case of 0.1% chopi adding Yugwanzageon.(p<0.05) Therefore it was thought to be possible that chopi powder was used Yugwanzageon preperation.
Comparison of the Ingredients at Powdered Green Teas Commercialized in Korea and Japan
Kim, Kee-Sun ; Kouzkue, Nobuyuki ; Han, Jae-Sook ;
Journal of the Korean Society of Food Culture, volume 19, issue 2, 2004, Pages 177~183
Green tea, a leaf of the plant Camellia sinensis, is one of the most consumed traditional oriental beverages. Green tea has been considered a medicine and a healthful beverage since ancient times, but recently it has received a great deal of attention because of its antioxidants like polyphenols. Moreover, green tea contains amino acids, carbohydrates, proteins, chlorophyll, volatile compounds, minerals, and phytochemical components that are essential or helpful to human health. Depending on the manufacturing process, green teas are classified into several types. Among these, powdered green tea can be effective in the absorption of ingredients compare with other types of green tea since we take the beverage with powder itself. In this paper, the contents of general ingredients (moisture, proteins, fat, carbohydrates, and ash), minerals (Fe, Mg, Ca, Na, K, and P), hunter color values, and alcohol insoluble substance were determined in total of six powdered green teas commercialized in Korea and Japan.
A Study on Perception and Actual Status of Utilization for Green Tea
Byun, Jae-Oke ; Han, Jae-Sook ;
Journal of the Korean Society of Food Culture, volume 19, issue 2, 2004, Pages 184~192
This study was conducted to investigate the perception and using behavior for the Green Tea by a survey. The subjects of this study were consisted of 43.1% of males and 56.9% of females in Daegu city and Gyeong-Sang Buk-Do Province. The main results are as follows : About 85.9% of the participants preferred the Green Tea owing to good for health but the others didn't like owing to not delicious. 51.1% of the subjects had one cup of Green Tea per day. The responses to the 13 questions of the Green Tea were measured on 5 point Likert scale. The item 'Green Tea is natural food' received the highest point but 'Green Tea is delicious' received the lowest. About one half of total subjects knew how to make the Green Tea and 40.4% of them learned the recipes from their mother. About 63.7% replied 'Increasing' prospects for the Green Tea consumption. About 53.7% said the plan should be 'made of good quality Green Tea' for the purpose of better improvement and extention of consumption.
Optimization on Organoleptic Charateristics of Cauliflower Pickles
Yoon, Ji-Young ; Hwang, Jae-Sun ; Joo, Na-Mi ; Jung, Hyun-A ;
Journal of the Korean Society of Food Culture, volume 19, issue 2, 2004, Pages 193~199
The purpose of this study was to determine the organoleptic charateristics of cauliflower pickles made in various compounding ratio according to central conposite design for optimum organoleptic characteristics of the cauliflower pickles. The optimum mixing condition of cauliflower pickles were optimized, using central composite design with 3 variables and 3 levels, by response surface methodology. The various kinds of cauliflower pickle were made in various compounding ratio of vinegar, salt and sucrose - critical ingredients of pickle recipe - and were presented to reliable panels, who graded the subjects in 7 degrees for 4 items : color, flavor, hardness and overall quality. The optimum mixing conditions of cauliflower pickle were 603.50g of vinegar, 80.13g of salt and 251.07g of sucrose in the maximum point of overall quality.
The Change of Biologically Functional Compounds and Antioxidant Activities in Hizikia Fusiformis with Drying Methods
Lee, Jong-Mee ; Kim, Jin-Ah ;
Journal of the Korean Society of Food Culture, volume 19, issue 2, 2004, Pages 200~208
This study was performed to investigate the change of biologically functional compounds and antioxidant activities in Hizikia fusiformis with drying methods. As biologically functional compounds, the contents of minerals(K, Ca, Ma, Mg, Fe, Cu, Mn and Zn), vitamins(vitamin C,
) and total polyphenol were analyzed. And antioxidant activity was determined through free radicals(DPPH radical, superoxide anion radical, hydroxyl radical and hydrogen peroxide) scavenging activity and linoleic acid peroxidation inhibitory activity. The contents of minerals were not affected by drying methods however vitamins and total polyphenol were lost more by sun-drying than other drying methods studies. Total polyphenol was preserved by freezing-drying than other drying methods studies, resulting in high antioxidant activities.
The Physico-Chemical Changes of the Mashed Red Pepper During Frozen Storage
Sul, Min-Sook ; Lee, Hyun-Ja ; Park, So-Hee ; Kim, Jong-Gun ; Hwang, Sung-Yeon ;
Journal of the Korean Society of Food Culture, volume 19, issue 2, 2004, Pages 209~216
To investigate physico-chemical changes of mashed red repper and red pepper powder during frozen storage, we analyzed the quality of samples after mashing, mashing and blanching, mashing and addition of vitamin C, mashing and addition of NaCl. The most important quality factor of red pepper is red color.
value of red pepper powder of Pochungchun was 31.51. These results showed that those processing methods were effective to preserve red color. Capsanthin contents of mashed red pepper treated with vitamin C were decreased 1.8% after 180 days of frozen storage. This decrease was the least, showing that addition of vitamin C helped retaining capsanthin contents. Capsaicin and dihydrocapsaicin contents in Pochungchun powder ore decreased 11.9 and 18.3% during frozen storage respectively. These results showed that capsaicin was more stable than dihycrocapsaicin during frozen storage. Generally capsaicin and dihydrocapsaicin in the Pochungchun red pepper frozen-stored after mashing were less decreased than red pepper powder, and addition of vitamin C to the mashed red pepper was the most effective to retain capsicin and dihydrocapsaicin than others. The content of vitamin C in the red pepper frozen-stored after masking and blanching was 12.0 mg/100g, compared with 44.0 mg/100g in the sample stored after only mashing. This suggested that blanching process destroyed vitamin C in the mashed red pepper. Addition of salt in the mashed red pepper showed the same inclination. But, addition of vitamin C to the mashed red pepper was decreased 32.9% compared with 69.0% in the mashed red repper during frozen storage. Theser results indicated that addition of vitamin C could retain vitamin C in the mashed red lopper.
Effects of Cordyceps militaris Extract Powder on Plasma Lipids and Glucose in Rats
Lee, Mi-Sook ; Koo, Bon-Soon ;
Journal of the Korean Society of Food Culture, volume 19, issue 2, 2004, Pages 217~222
Feeding effects of Cordyceps militaris extract powder in rats were as follows. Triglyceride content was appeared a superior decreasing effect, total cholesterol and phospholipid content were showed relatively low decreasing effect. At this time, 3%(w/w) level of Cordyceps militaris extract powder contents was most effective to decrease these lipids content. As increasing the treating amount of Cordyceps militaris extract powder, the level of plasma glucose was decreased. But these decreasing ratio was not proportioned to the increased treating amount directly. The change of insulin level on plasma, pancreas and femur was proportioned to the plasma glucose concentration also. The Treating amount of Cordyceps militaris extract powder was very close to the decreased ratio of insulin level.
The Differences Between Korean and Japanese Ways of Seasonings
Suh, Hye-Kyung ;
Journal of the Korean Society of Food Culture, volume 19, issue 2, 2004, Pages 223~238
In this paper, the differences between Korean and Japanese ways of seasonings are studied. The main results are summarized as follows: (1) Shouyu and Miso which are Japanese equivalents of soy sauce and bean paste of Korean foods are used in variety of different seasonings with some other ingredients while Korean counter parts are used only to add salty tastes. (2) Shouyu and Miso lose their flavors after considerable time of heating, while Korean soy sauce and bean pastes increase their tastes after heating. (3) Mirin adds sweety taste and glaze and Sake makes food soft or hard according to the moment of being added during cooking. (4) In Korean foods soy sauce, bean paste and red pepper paste are on the basis of tastes, Dashi is used in almost every Japanese food. (5) Seasoned vegetables of Korean food are prepared only with spices of green onion, garlic and sesame oil while seasoned fishes or vegetables are mixed with Shoyu or salt and vinegar in Japanese food. (6) In making Zorim, Korean traditional sauces are added from the beginning of heating. But in making Nimono, sugar, salt, vinegar, Shoyu and artificial taste are added in order during heating. (7) In grilling, main food for grilling in Korea is meat, which is prepared with a variety of spices such as soy sauce or/and red pepper pastes, garlic, green onion, sesame oil, sesame powder, pepper and sugar while mainly fishes are grilled with salt, occasionally with Shoyu or Miso in Japanese food. (8) Pan frying fishes are taken with soy sauce with vinegar in Korea but Tepura are eaten with Tentsuyu in Japan.
Preparation of Gochujang Sauce and its Characteristics
Kim, Eun-Mi ; Jo, Gyung-Hyun ; Hong, Sang-Pil ;
Journal of the Korean Society of Food Culture, volume 19, issue 2, 2004, Pages 239~249
To develope a sauce using Gochujang which can give foreigners good overall acceptance such as good flavor, taste, color, viscosity and versatility to many foods, we studied on the rheological properties and color control, recipes with spices, herbs, syrup, salt and flavor ingredients and sensory evaluation by Chinese, American and Japanese including Korean. From the survey, the Americans suggested that the proper fellow food of Gochujang sauce be fried chicken, barbecue, hamburger and pina, and hoped to reflect red color, low viscosity, hot taste, low sweetness, salty and sourness and diet effect. The Chinese suggest pork and fried food as a fellow with Gochujang sauce and showed similar opinion in the sensory attributes like the Americans except sweetness. When 5% of starch and xanthan gum was added to sauce, respectively, the yield stress of Gochujang sauce showed 33.21 Pa similar to tomato ketchup. In fluidity measured by voistic flow meter, Gochujang sauce showed 6.2 cm/30sec more or less faster than tomato ketchup which showed 4.7 cm/30sec. Gochujang sauce tended to show strong red color and lightness as pH decreased. The pH adjustant and Paprica oleoresin(2%) improved a value to 12.11 and L value to 24.24 similar to tomato kechup(a:12.42, L:25.48). The 1st gochujang sauce product show 4.50 to 5.75 pots in the overall acceptance in the consumer test including foreigners and koreans. However, the 2nd Gochujang sauce product showed 5.90 points and 6.30 points in the pina and fried chicken, respectively, in the same consumer test. Therefore, we propose that Gochujang can be used for developing sauce products which is most acceptable for various foreigners.