한국식품저장유통학회지(Korean Journal of Food Preservation)

About Korean Journal of Food Preservation

Korean Journal of Food Preservation is published in February, April, June, July (English), August, October, and December by The Korean Society of Food Preservation. Copyright is reserved by the Society. Online subscription to Korean Journal of Food Preservation is included in the annual membership dues. Subscriptions are accepted on a calendar year basis only. All correspondences regarding membership and subscriptions should be addressed to The Korean Society of Food Preservation. Contributions written in English and Korean are welcomed in the form of review articles, original papers, and research notes. This journal aims to promote and encourage the advancement of quantitative improvement for the preservation, processing and distribution of food and its related disciplines, theory and research on its application.
Article

Dec 31, 2020

CO₂ treatment and co-treatment with ClO₂ improves quality of ‘Dotaerang’ tomato during storage
‘도태랑’ 토마토의 이산화탄소 및 이산화염소 복합 처리에 따른 저장기간 중 품질 향상 효과

Haejo Yang, Dong Ryeol Beak, Me Hea Park
양해조, 백동렬, 박미희

Korean J. Food Preserv. 2020;27(7):837-849.
https://doi.org/10.11002/kjfp.2020.27.7.837

Pink-colored tomatoes have higher sugar content than the red-colored tomatoes; however, they are more prone to fruit cracking during cultivation and transportation owing to their lower firmness. Short-term high CO₂ and ClO₂ gas treatments were used to prevent chilling injury and reduce decay incidence during the cold storage of tomato ‘Dotaerang’ fruits (Solanum lycopersicum Mill. cv. Dotaerang). Harvested tomatoes were treated with 30% CO₂, 60% CO₂, and 30% CO₂ combined with 10 ...
Article

Dec 31, 2020

Growth of Escherichia coli and Listeria monocytogenes on radish microgreens washed with sodium hypochlorite during storage
차아염소산나트륨 세척 후 적무 어린잎채소 저장에 따른 Escherichia coli 와 Listeria monocytogenes 의 생장

Song-Yi Choi, Hyen Jin Chu, Nagendran Rajalingam, Hyo Bin Chae, Jae-Hyun Yoon, Injun Hwang, Se-Ri Kim
최송이, 추현진, Nagendran Rajalingam, 채효빈, 윤재현, 황인준, 김세리

Korean J. Food Preserv. 2020;27(7):850-858.
https://doi.org/10.11002/kjfp.2020.27.7.850

This study aimed to establish appropriate conditions for the washing and storage of radish microgreens by evaluating the effect of a sodium hypochlorite (NaOCl) wash on the growth of Escherichia coli and Listeria monocytogenes. Sodium hypochlorite (50, 100, 150 and 200 mg/L) was added to wash water and radish microgreens were treated for 5, 10, 15, 20, 25 and 30 min. Treatment with NaOCl (150 mg/L, 5 min) significantly reduced (2.3 log CFU/g) the populations of both bacteria (p<0.05). After washing, the levels of bacteria in Na...
Article

Dec 31, 2020

Determination of quality characteristics by the reproduction of grain vinegars reported in ancient literature
고문헌에 수록된 곡류식초 재현을 통한 품질 특성

Sun Hee Kim, Joo-Yeon Kim, Hee-min Gwon, So Young Kim, Soo-Hwan Yeo
김순희, 김주연, 권희민, 김소영, 여수환

Korean J. Food Preserv. 2020;27(7):859-871.
https://doi.org/10.11002/kjfp.2020.27.7.859

In this study, the quality characteristics of seven types of reproduced grain vinegars were determined to promote the discovery and industrialization of traditional vinegars reported in the ancient literature of the Joseon Dynasty. The seven types of vinegars identified through literature review were prepared using rice, glutinous rice, barley, autumn barley, millet, wheat, and ‘Makgeolli’ as the main raw materials, and ‘Mugukcho’, ‘Sajeolcho’, ‘Daemaekcho’, ‘Chunyeoncho’, ‘Sokmigukcho’, ‘Jinmaekcho’, and ‘Dongjuch...
Article

Dec 31, 2020

Analyses of functional components of grapes and grape products
포도 및 포도가공식품의 기능성 성분 분석

Hyeon Ji Kim, Hae Geun Hong, Yeon Ok Kwon, Jin Ok Ha, Yu Na Song, Myeong Jin Son, Jeong Hwa Park, Jong Su Kim, Jo Gyo Oh
김현지, 홍해근, 권연옥, 하진옥, 송유나, 손명진, 박정화, 김종수, 오조교

Korean J. Food Preserv. 2020;27(7):872-879.
https://doi.org/10.11002/kjfp.2020.27.7.872

In this study, various functional components of grapes and grape products were analyzed. Resveratrol and ellagic acid, representative components of polyphenols found in grapes, were analyzed using high-pressure liquid chromatography. Relatively higher contents of resveratrol in seedless grapes and ellagic acid in Muscat Bailey A (MBA) grapes were found compared to those in other grape cultivars. Total polyphenols and total flavonoids were significantly higher in ‘Campbell Early’ grape varieties. A comparison of the antioxidant activity show...
Article

Dec 31, 2020

Comparison of chlorogenic acid and rutin contents and antioxidant activity of Dendropanax morbiferus extracts according to ethanol concentration
주정 농도에 따른 황칠나무(Dendropanax morbiferus) 부위별클로로젠산 및 루틴 함량과 항산화 활성 비교

Chung Eun Hwang, Su Cheol Kim, Chang Soo Cho, Won Yeong Song, Ok Soo Joo, Kye Man Cho
황정은, 김수철, 조창수, 송원영, 주옥수, 조계만

Korean J. Food Preserv. 2020;27(7):880-887.
https://doi.org/10.11002/kjfp.2020.27.7.880

This study investigated the phenolics (TP) and phytochemical contents and radical-scavenging activity of ethanol extracts of Dendropanax morbiferus parts (leaf, stem, and root). The contents of chlorogenic acid (CA) and rutin (RT) and radical-scavenging activity of all extracts by parts were in the order of leaf, stem and root. In the case of leaf, the TP contents were 2.15-2.52 mg/g when extracted with hot water and ethanol concentration (30-70%), and there was no difference depending on extraction solvents and times. However, 95% alcoh...
Article

Dec 31, 2020

Effect of the use of ‘Meju’ added with roasted rice on the quality of ‘Ganjang’
볶음쌀을 첨가한 메주 사용이 간장의 품질에 미치는 영향

Sung Ran Yoon, Jung A Ryu, Kil Su Jang, Namhyeok Chung, Jung Gi Ryu
윤성란, 류정아, 장길수, 정남혁, 류정기

Korean J. Food Preserv. 2020;27(7):888-896.
https://doi.org/10.11002/kjfp.2020.27.7.888

This study examined the quality characteristics of ‘Ganjang’ prepared with ‘Meju’ containing roasted rice additives (0%, 10%, 30%, 50%) for improving the flavor of traditional ‘Ganjang’. The differences between the flavor-enhanced ‘Ganjang’ and their traditional counterparts were also analyzed. The total nitrogen and amino acid nitrogen contents of the ‘Ganjang’ prepared using ‘Meju’ containing roasted rice additives decreased with increasing amount of roasted rice additives. Reducing sugar content was the highest in ‘...
Article

Dec 31, 2020

Quality characteristics and antioxidant activities of rice crispy cereal added with Enteromorpha prolifera
가시파래 첨가 크리스피 쌀과자의 품질 특성 및 항산화 활성

Da Hee Kim, Seung Yeon Baek, Mee Ree Kim
김다희, 백승연, 김미리

Korean J. Food Preserv. 2020;27(7):897-905.
https://doi.org/10.11002/kjfp.2020.27.7.897

In this study, 1, 3, and 5% of Enteromorpha prolifera (E. prolifera, green laver) powder was added to the rice crispy cereal, a gluten-free food. The quality characteristics and antioxidant activities of rice crispy cereal were investigated. The reducing sugar content decreased with increased contents of E. prolifera powder. In the Hunter color system, the L and a values decreased, while the b values increased with increasing E. prolifera content. The phycocyanin and chlorophyll contents (antioxidant pigments) increa...
Article

Dec 31, 2020

Characterization and refining of Berryteuthis magister viscera oil
갈고리흰오징어 내장 유지의 특성 및 정제

Ji-in Park, Won Ju Kwak, Kil Bo Shim, Poong Ho Kim, Mi-Soon Jang
박지인, 곽원주, 심길보, 김풍호, 장미순

Korean J. Food Preserv. 2020;27(7):906-914.
https://doi.org/10.11002/kjfp.2020.27.7.906

To effectively utilize marine by-products, the characteristics of Berryteuthis magister viscera and refining of viscera oil were investigated. The proximate composition of B. magister viscera constituted 42.21% moisture, 6.15% crude protein, 46.74% crude lipid, and 0.81% ash. The fatty acid composition of the viscera comprised 44.29% polyenes, 35.25% monoenes, 20.45% saturates, and eicosapentaenoic acid (EPA) was major component as a 21.47%. Raw oil was extracted by heating the viscera at 80°C, which consisted of 68.49% neutral...
Article

Dec 31, 2020

Quality characteristics of solid starters manufactured with Aspergillus oryzae OF5-20
누룩곰팡이 Aspergillus oryzae OF5-20를 이용한 쌀 품종별 고상종국제조 및 품질특성

Joo-Yeon Kim, Hee-Min Gwon, So-Yeong Kim, Soo-Hwan Yeo
김주연, 권희민, 김소영, 여수환

Korean J. Food Preserv. 2020;27(7):915-924.
https://doi.org/10.11002/kjfp.2020.27.7.915

The quality characteristics of solid starters manufactured from two types of rice samples have been reported herein. The rice samples were inoculated with Aspergillus oryzae OF5-20. It was isolated from ‘Nuruk’, a traditional fermentation starter, and exhibited high enzyme activity. The water absorption rate of rice, the raw material, reached the maximum within 160 min at ‘Samgwang’ and in 10 min at ‘Jeonju 615’. The quality evaluation tests revealed that among the for two solid starters, ‘Samgwang’ and ‘Jeonju 615’, ...
Article

Dec 31, 2020

Higher production of γ-aminobutyric acid (GABA) by co-fermentation lactic acid bacteria with Rhus verniciflura extract
옻나무 추출물의 젖산균 혼합 발효를 통한 고농도 γ-aminobutyric acid(GABA) 생산

Young-Jun Jeon, Yun-Geum-Sang Gwak, Sam-Pin Lee
전영준, 곽윤금상, 이삼빈

Korean J. Food Preserv. 2020;27(7):925-935.
https://doi.org/10.11002/kjfp.2020.27.7.925

Higher production of GABA by co-fermentation lactic acid bacteria with R. verniciflura extract. The pH and acidity of the RV extract were 4.49 and 0.13%, respectively. The soluble solid and polyphenol contents were 0.52% and 5.77 mg/g, and the reducing sugar content was 3.9 mg/g. The RV extract (15%, v/v) was mixed with sucrose (5%) and yeast extract (1%). The mixture was fermented for 2 days at 25°C in the presence of Leuconostoc citreum S5. The second fermentation step involved the use of, Monosodium glutamate (5%, precursor)...
Article

Dec 31, 2020

Optimization of ‘Nuruk’, alcohol, and acetic acid fermentations for producing vinegar from Acorus gramineus roots
창포식초 생산을 위한 누룩, 알코올 및 초산발효 조건 최적화

Na-Young Gil, Hee-Min Gwon, Soo-Hwan Yeo, So-Young Kim
길나영, 권희민, 여수환, 김소영

Korean J. Food Preserv. 2020;27(7):936-945.
https://doi.org/10.11002/kjfp.2020.27.7.936

In this study, we investigated the quality characteristics of medicinal vinegar prepared from the roots of Acorus gramineus. We used barley alcohol beverage along with both Rhizopus oryzae 82-7 and Saccharomyces cerevisiae YM33 and vinegar culture with Acetobacter pasteurianus A11-2 under the optimal conditions for acetic acid fermentation. We manufactured the barley alcohol beverage with 11% alcohol content for fermentation with ‘Nuruk’ and Saccharomyces cerevisiae YM33 at 25°C. When fermented vinegar ...
Article

Dec 31, 2020

Diversity of Bacillus groups isolated from fermented soybean foods (‘Doenjang’ and ‘Kanjang’) and their fermentation characteristics of ‘Cheonggukjang’
콩 발효식품(된장 및 간장)에서 분리된 Bacillus 그룹의 다양성과이들의 청국장 발효특성

Chung Eun Hwang, Kye Man Cho, Ok Soo Joo
황정은, 조계만, 주옥수

Korean J. Food Preserv. 2020;27(7):946-958.
https://doi.org/10.11002/kjfp.2020.27.7.946

In this study, Bacillus strains were isolated from Korean traditional fermented foods, ‘Doenjang’ and ‘Kanjang’, and the fermentative properties of ‘Cheonggukjang’ prepared using these strains were analyzed. During the fermentation of ‘Chenoggukjang’, viable cell count, average β-glycosidase activity, and ammonia level were calculated as 9.49-13.13 log CFU/mL, 22.15 unit/g, and 77.52-273.63 mg/100 g, respectively. γ-aminobutyric acid (GABA) content was highest when using B. subtilis MGD07 (81.33 mg/100 g), where...
Article

Dec 31, 2020

Antioxidative and angiotensin I-converting enzyme inhibitory activities of Eastern eel (Anguilla japonica)
민물장어의 항산화 활성과 안지오텐신 I 전환효소 저해 효과

Bethelehem Abebe, Jun Ho Park, Sang-Eun Pyo, Ashagrie Gibtan, Sun-Mee Park, Jae-Suk Choi, Mi-Ryung Kim
베틀레헴아베베, 박준호, 표상은, 아샤그리깁탄, 박선미, 최재석, 김미령

Korean J. Food Preserv. 2020;27(7):959-972.
https://doi.org/10.11002/kjfp.2020.27.7.959

This study was designed to investigate the antioxidative and angiotensin I-converting enzyme (ACE) inhibitory activities of Eastern eel (Anguilla japonica). Hot water extracts were prepared over a period of 25 h at 100°C from the meat and whole body of the Eastern eel. Protein hydrolysates of Eastern eel were prepared over a period of 10 h using different hydrolytic enzymes, such as Alcalase^®, Protamex^®, and Alcalase^® + Protamex^®. The antioxidative and ACE inhibitory activities of the eel...
Article

Dec 31, 2020

Anti-allergic effects of onion, apple, cucumber, ginger, and broccoli mixtures and their bioactive compounds in RBL-2H3 cells
양파, 사과, 오이, 생강, 브로콜리 혼합물들 및 이들에 함유된 생리활성물질의 RBL-2H3 세포에서 알레르기 반응 저해효과

Mi Ja Chung, Sanghyun Lee, Deok Soon Kim
정미자, 이상현, 김덕순

Korean J. Food Preserv. 2020;27(7):973-983.
https://doi.org/10.11002/kjfp.2020.27.7.973

We investigated the anti-allergic effects of onion, apple, cucumber, ginger, and broccoli mixtures and their bioactive compounds on immunoglobulin E (IgE)-antigen complex-mediated allergic responses in rat basophilic leukemia (RBL)-2H3 cells. Cell viability, formation of reactive oxygen species (ROS), β-hexosaminidase release, and cytokine production were determined using 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide assay, 2,7-dichlorofluorescein diacetate assay, β-hexosaminidase assay, and enzyme-linked immuno...
Article

Dec 31, 2020

Effect of red chicory extract on scopolamine-induced memory impairment in mice
Scopolamine으로 유도한 기억력 저하 마우스에 대한적치커리 추출물의 개선효과

So Won Yun, Seung Yeon Baek, Mee Ree Kim
윤소원, 백승연, 김미리

Korean J. Food Preserv. 2020;27(7):984-991.
https://doi.org/10.11002/kjfp.2020.27.7.984

We investigated the protective effects and mechanisms of red chicory extract (RCE) on scopolamine-induced memory impairment in mice. Antioxidant effects were investigated by measuring DPPH radical scavenging activity, and cell viability and intracellular ROS levels were examined by inducing cytotoxicity with L-glutamate in HT-22 cells. In addition, mice were administered orally with RCE (150 and 300 mg/kg). Memory was evaluated using Morris water maze (MWZ) and passive avoidance tests. Administration of SRCE 150 kg/mg significantly increased es...
Erratum

Dec 31, 2020

Erratum to: Identification and characterization of the proteolytic microorganism isolated from salt mackerel
Erratum to: 간고등어로부터 분리한 부패성 미생물의 동정 및 생육 특성

Tae-Hyung Kwon, Jong-Hwa Lee
권태형, 이종화

Korean J. Food Preserv. 2020;27(7):992
https://doi.org/10.11002/kjfp.2020.27.7.992

CURRENT ISSUE: Dec 2020, Vol. 27 , No. 7

Article CO₂ treatment and co-treatment with ClO₂ improves quality of ‘Dotaerang’ tomato during storage ‘도태랑’ 토마토의 이산화탄소 및 이산화염소 복합 처리에 따른 저장기간 중 품질 향상 효과 Haejo Yang, Dong Ryeol Beak, Me Hea Park 양해조, 백동렬, 박미희 Korean J. Food Preserv. 2020;27(7):837-849. https://doi.org/10.11002/kjfp.2020.27.7.837 HTML PDF PubReader	Article Growth of Escherichia coli and Listeria monocytogenes on radish microgreens washed with sodium hypochlorite during storage 차아염소산나트륨 세척 후 적무 어린잎채소 저장에 따른 Escherichia coli 와 Listeria monocytogenes 의 생장 Song-Yi Choi, Hyen Jin Chu, Nagendran Rajalingam, Hyo Bin Chae, Jae-Hyun Yoon, Injun Hwang, Se-Ri Kim 최송이, 추현진, Nagendran Rajalingam, 채효빈, 윤재현, 황인준, 김세리 Korean J. Food Preserv. 2020;27(7):850-858. https://doi.org/10.11002/kjfp.2020.27.7.850 HTML PDF PubReader
Article Determination of quality characteristics by the reproduction of grain vinegars reported in ancient literature 고문헌에 수록된 곡류식초 재현을 통한 품질 특성 Sun Hee Kim, Joo-Yeon Kim, Hee-min Gwon, So Young Kim, Soo-Hwan Yeo 김순희, 김주연, 권희민, 김소영, 여수환 Korean J. Food Preserv. 2020;27(7):859-871. https://doi.org/10.11002/kjfp.2020.27.7.859 HTML PDF PubReader	Article Analyses of functional components of grapes and grape products 포도 및 포도가공식품의 기능성 성분 분석 Hyeon Ji Kim, Hae Geun Hong, Yeon Ok Kwon, Jin Ok Ha, Yu Na Song, Myeong Jin Son, Jeong Hwa Park, Jong Su Kim, Jo Gyo Oh 김현지, 홍해근, 권연옥, 하진옥, 송유나, 손명진, 박정화, 김종수, 오조교 Korean J. Food Preserv. 2020;27(7):872-879. https://doi.org/10.11002/kjfp.2020.27.7.872 HTML PDF PubReader
Article Comparison of chlorogenic acid and rutin contents and antioxidant activity of Dendropanax morbiferus extracts according to ethanol concentration 주정 농도에 따른 황칠나무(Dendropanax morbiferus) 부위별클로로젠산 및 루틴 함량과 항산화 활성 비교 Chung Eun Hwang, Su Cheol Kim, Chang Soo Cho, Won Yeong Song, Ok Soo Joo, Kye Man Cho 황정은, 김수철, 조창수, 송원영, 주옥수, 조계만 Korean J. Food Preserv. 2020;27(7):880-887. https://doi.org/10.11002/kjfp.2020.27.7.880 HTML PDF PubReader	Article Effect of the use of ‘Meju’ added with roasted rice on the quality of ‘Ganjang’ 볶음쌀을 첨가한 메주 사용이 간장의 품질에 미치는 영향 Sung Ran Yoon, Jung A Ryu, Kil Su Jang, Namhyeok Chung, Jung Gi Ryu 윤성란, 류정아, 장길수, 정남혁, 류정기 Korean J. Food Preserv. 2020;27(7):888-896. https://doi.org/10.11002/kjfp.2020.27.7.888 HTML PDF PubReader
Article Quality characteristics and antioxidant activities of rice crispy cereal added with Enteromorpha prolifera 가시파래 첨가 크리스피 쌀과자의 품질 특성 및 항산화 활성 Da Hee Kim, Seung Yeon Baek, Mee Ree Kim 김다희, 백승연, 김미리 Korean J. Food Preserv. 2020;27(7):897-905. https://doi.org/10.11002/kjfp.2020.27.7.897 HTML PDF PubReader	Article Characterization and refining of Berryteuthis magister viscera oil 갈고리흰오징어 내장 유지의 특성 및 정제 Ji-in Park, Won Ju Kwak, Kil Bo Shim, Poong Ho Kim, Mi-Soon Jang 박지인, 곽원주, 심길보, 김풍호, 장미순 Korean J. Food Preserv. 2020;27(7):906-914. https://doi.org/10.11002/kjfp.2020.27.7.906 HTML PDF PubReader
Article Quality characteristics of solid starters manufactured with Aspergillus oryzae OF5-20 누룩곰팡이 Aspergillus oryzae OF5-20를 이용한 쌀 품종별 고상종국제조 및 품질특성 Joo-Yeon Kim, Hee-Min Gwon, So-Yeong Kim, Soo-Hwan Yeo 김주연, 권희민, 김소영, 여수환 Korean J. Food Preserv. 2020;27(7):915-924. https://doi.org/10.11002/kjfp.2020.27.7.915 HTML PDF PubReader	Article Higher production of γ-aminobutyric acid (GABA) by co-fermentation lactic acid bacteria with Rhus verniciflura extract 옻나무 추출물의 젖산균 혼합 발효를 통한 고농도 γ-aminobutyric acid(GABA) 생산 Young-Jun Jeon, Yun-Geum-Sang Gwak, Sam-Pin Lee 전영준, 곽윤금상, 이삼빈 Korean J. Food Preserv. 2020;27(7):925-935. https://doi.org/10.11002/kjfp.2020.27.7.925 HTML PDF PubReader
Article Optimization of ‘Nuruk’, alcohol, and acetic acid fermentations for producing vinegar from Acorus gramineus roots 창포식초 생산을 위한 누룩, 알코올 및 초산발효 조건 최적화 Na-Young Gil, Hee-Min Gwon, Soo-Hwan Yeo, So-Young Kim 길나영, 권희민, 여수환, 김소영 Korean J. Food Preserv. 2020;27(7):936-945. https://doi.org/10.11002/kjfp.2020.27.7.936 HTML PDF PubReader	Article Diversity of Bacillus groups isolated from fermented soybean foods (‘Doenjang’ and ‘Kanjang’) and their fermentation characteristics of ‘Cheonggukjang’ 콩 발효식품(된장 및 간장)에서 분리된 Bacillus 그룹의 다양성과이들의 청국장 발효특성 Chung Eun Hwang, Kye Man Cho, Ok Soo Joo 황정은, 조계만, 주옥수 Korean J. Food Preserv. 2020;27(7):946-958. https://doi.org/10.11002/kjfp.2020.27.7.946 HTML PDF PubReader
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