한국식품저장유통학회지(Korean Journal of Food Preservation)

About Korean Journal of Food Preservation

Korean Journal of Food Preservation (Korean J Food Preserv, KJFP) is a peer-reviewed and open-access journal that publishes original research papers, research notes, and reviews covering basic and applied research related to the knowledge, techniques, and advancement in food preservation, food processing and food fermentation in terms of physicochemical, microbiological and health-functional properties. This Journal is published 7 times (issues) by the Korean Society of Food Preservation every year in February, April, June, August, July, October, and December.
Article

Dec 31, 2021

Inhibition of natural bacterial flora, Staphylococcus aureus, and enterotoxin A production in cooked ground chicken with oregano oil or tannic acid (TA) alone or combination

Marwan Al-Hijazeen, Aubrey Mendonca, Eun Joo Lee, Dong Uk Ahn

Korean J. Food Preserv. 2021;28(7):857-867.
https://doi.org/10.11002/kjfp.2021.28.7.857

ABSTRACT: The effect of oregano oil and tannic acid (TA) on the aerobic plate count, Staphylococcus aureus growth, and staphylococcal enterotoxin A (SEA) production in cooked chicken breast meat held at abusive temperatures were evaluated. Five treatments, namely, control, 200 ppm oregano essential oil, 10 ppm TA, 200 ppm oregano oil + 10 ppm TA, and 5 ppm butylated hydroxyanisole (BHA), were prepared. The antimicrobial effect of TA was weaker than that of the oregano oil or BHA, and TA did not decrease the APC at the end of the storage at 10°C...
Article

Dec 31, 2021

Simultaneous extraction of proteins and carbohydrates, including phenolics, antioxidants, and macamide B from Peruvian maca (Lepidium meyenii Walp.)

Ji Young You, Ji An Joung, Seo Jun Baek, Jinlong Chen, Joon Ho Choi

Korean J. Food Preserv. 2021;28(7):868-877.
https://doi.org/10.11002/kjfp.2021.28.7.868

ABSTRACT: Maca (Lepidium meyenii Walp.) has been used for nutritional and traditional purposes, owing to its chemical composition and the presence of bioactive compounds. This study aimed to develop and optimize a maceration-based method for the simultaneous extraction of total phenolic compounds (TPCs), total flavonoids (TFs), radical-scavenging activity (RSA), soluble proteins (SPs), total sugars (TSs), reducing sugars (RSs), and macamide B from maca using 95% ethanol and acidified ethanol. The effects of extraction parameters, including tempera...
Article

Dec 31, 2021

Occurrence of deoxynivalenol and nivalenol in Korean ginger and the optimal storage conditions for reducing mycotoxins
국내산 생강의 데옥시니발레놀과 니발레놀 발생 및 저감화 저장조건

Mi Jeong Lee, Soo Bin Lim, Jung-Hye Choi, Jeomsoon Kim, Theresa Lee, Ja Yeong Jang
이미정, 임수빈, 최정혜, 김점순, 이데레사, 장자영

Korean J. Food Preserv. 2021;28(7):878-889.
https://doi.org/10.11002/kjfp.2021.28.7.878

ABSTRACT: Mycotoxin-contaminated food is an important public health issue. The aims of this study were to monitor mycotoxin contamination in Korean ginger and to investigate storage conditions to reduce mycotoxins. A total of 44 ginger samples (27 gingers and 17 ginger powders) were analyzed for contamination with aflatoxin B₁, B₂, G₁, G₂, ochratoxin A, deoxynivalenol (DON), nivalenol (NIV), and zearalenone (ZEA). Mycotoxin levels were quantified by ultra-performance liquid chromatography after immunoaffinity c...
Article

Dec 31, 2021

Effects of LED treatment and plasma-activated water on the growth and quality of Panax ginseng sprouts during hydroponic cultivation
LED 처리 및 플라즈마 방전수에 의한 담수경재배 새싹삼의 생육 및 품질에 미치는 영향

Seo-Young Jeon, Jung-Min Sung, Jong-Hyeok Roh, Ki-Hyun Kwon
전서영, 성정민, 노종혁, 권기현

Korean J. Food Preserv. 2021;28(7):890-899.
https://doi.org/10.11002/kjfp.2021.28.7.890

ABSTRACT: Panax ginseng sprouts have important medicinal properties and thus the optimization of growth conditions is an important research goal. The effects of LED treatment and plasma-activated water on the growth and quality of Panax ginseng sprouts (PGS) in hydroponic cultivation were evaluated. Using 1-year-old ginseng plants, light was applied 9-18 h for the CGS, TGS1, TGS2, and TGS3 groups and 24 h for TGS4. Plasma-activated water was used in all groups except CGS and TGS1, and fermentation nutrient solutions (NO) were added to TGS1,...
Article

Dec 31, 2021

Correlation analysis of long-term aged soy sauce taste components and sensory tests
장기숙성 간장 맛성분과 관능검사의 상관 분석

Young In Jo, Nan-Hee Lee, Ung-Kyu Choi
조영인, 이난희, 최웅규

Korean J. Food Preserv. 2021;28(7):900-907.
https://doi.org/10.11002/kjfp.2021.28.7.900

ABSTRACT: The aim of this study was to predict the taste of long-term aged soy sauce and to identify the ingredients that affect sensory characteristics. Based on the correlation analyses of sensory test scores and contents of taste components in soy sauce after long-term aging, highly significance correlations were detected between sensory test scores and, in decreasign order, NaCl, arginine, glutamic acid, leucine, acetic acid, isoleucine, alanine, aspartic acid and tyrosine contents. Despite significant relationships between the sensory evaluation sco...
Article

Dec 31, 2021

Physicochemical and sensory properties of hamburger steak made with venison
사슴고기를 이용한 햄버거 스테이크의 이화학적 및 관능적 품질 특성

Nan-Hee Lee, Ung-Kyu Choi
이난희, 최웅규

Korean J. Food Preserv. 2021;28(7):908-914.
https://doi.org/10.11002/kjfp.2021.28.7.908

ABSTRACT: Industrial production of processed meat products using venison requires optimization of quality attributes. In this study, physicochemical and sensory properties of hamburger steaks made with venison were evaluated. The crude protein content increased significantly but the crude fat content decteased in proportion to the venison content. The saturated fatty acid content increased as the venison content increased. Both monounsaturated fatty acids and polyunsaturated fatty acids decreased with increasing venison contents. The oleic acid content w...
Article

Dec 31, 2021

Nutritional components and physiological activities of Petasites japonicus solvent extracts
머위(Petasites japonicus)의 영양성분 및 추출물을 이용한 생리활성

Hyun-Ju Eom, Hyun Young Shin, Yu Yeong Jeong, Nu Ri Kwon, Ki Hyun Kim, In Jae Kim, Kwang-Won Yu
엄현주, 신현영, 정유영, 권누리, 김기현, 김인재, 유광원

Korean J. Food Preserv. 2021;28(7):915-295.
https://doi.org/10.11002/kjfp.2021.28.7.915

ABSTRACT: Petasites japonicus (PJ) has been used traditionally as the treatment or the prophylaxis of migraine and tension headache in Asia. In the present study, to we compared the characteristics of PJ powder and extracts obtained by various methods utilize the PJ as a functional material. PJ powder by freeze-drying possessed 6.61% water content, 4.51% crude fat, 23.75% crude protein, 18.62% crude ash, 46.97% carbohydrates, and crude fiber 39.22%. It contained a particularly high potassium content in mineral. Among different extraction methods, ...
Article

Dec 31, 2021

Analysis of A and E vitamer profiles in domestic raw and processed seafood consumed in Korea
국내 소비 수산자원 및 가공품 중의 비타민 A 및 E vitamers 분석 및 검증

Ye-Eun Park, Sang Kuk Han, Yeon-Kye Kim, Na-Young Yoon, Su-Jin Park, Won-Ho Hong, YuSen Guan, Jeong Kim, Yu-Jeong Gwak, Jiyeon Chun
박예은, 한상국, 김연계, 윤나영, 박수진, 홍원호, 관우삼, 김정, 곽유정, 천지연

Korean J. Food Preserv. 2021;28(7):926-936.
https://doi.org/10.11002/kjfp.2021.28.7.926

ABSTRACT: Simple simultaneous alkaline extraction (saponification) coupled with HPLC was validated and applied for the analysis of ten vitamers of A (retinol and β-carotene) and E (α-, β-, γ-, and δ-tocopherols (T) and corresponding tocotrienols (T3)) in seafood. Limits of detection for retinol, β-carotene and α-T were 0.380 μg/100 g, 0.602 μg/100 g and 0.0002 mg/100 g, respectively. Analysis precision was excellent for all vitamers (RSD: repeatability <2.4%, reproducibility <4.5%). Recoveries of vitamers ranged from 92% to 110%, showing g...
Article

Dec 31, 2021

Quality characteristics of sourdough bread produced using banana sour starter
바나나 사워종을 첨가한 sourdough bread의 품질 특성

Young-Mo Kim
김영모

Korean J. Food Preserv. 2021;28(7):937-947.
https://doi.org/10.11002/kjfp.2021.28.7.937

ABSTRACT: This study aimed to investigate the quality characteristics of sourdough produced using a banana starter. The contents of sugar and alcohol of the banana fermented broth increased significantly as the fermentation date increased (p<0.05), and the pH tended to decrease. The titratable acidity of the fermentation broth increased significantly from the 2nd day of fermentation and remained high until the 4th day (p<0.05). The pH of dough and bread decreased as the amount of sour starter added increased (p<0.05), and there was no significan...
Article

Dec 31, 2021

Effect of grain raw materials on the quality characteristics of ‘Kaoliang’ spirit
곡물 원료에 따른 고량주 품질 특성

Hwa-Rang Seo, Seok-Tae Jeong, Bo-Ra Iim, JI-Eun Kang, Heui-Yun Kang, Sun-Il Yun
서화랑, 정석태, 임보라, 강지은, 강희윤, 윤순일

Korean J. Food Preserv. 2021;28(7):948-957.
https://doi.org/10.11002/kjfp.2021.28.7.948

ABSTRACT: This study was carried out to investigate the quality characteristics of ‘Kaoliang’ spirit by grain materials for developing the Korean-style ‘Kaoliang’ spirit. Each grain was crushed for solid fermentation, and re-fermentation was performed three times in total. There was no significant difference in temperature during solid fermentation by different grains, but it rose to up to 31°C until the first two days of fermentation, and then the fermentation was completed while maintaining 27°C. Agglomeration occurred in solid fermentation ...
Article

Dec 31, 2021

Characteristics of distillation fractions obtained by various methods for the distillation of solid-state fermented mash by adding dried milk
분유 첨가 고체발효 술덧의 증류 방법에 따른 증류 분획물의 특성

Je Young Shin, Heui-Yun Kang, Seok-Tae Jeong, Hwa Rang Seo, Chang-Soo Kang, Han-Seok Choi
신제영, 강희윤, 정석태, 서화랑, 강창수, 최한석

Korean J. Food Preserv. 2021;28(7):958-967.
https://doi.org/10.11002/kjfp.2021.28.7.958

ABSTRACT: To enhance the flavor of solid-state fermented spirits, the effects of powdered milk on the composition of the distillation fractions obtained by two different distillation methods were evaluated. In the solid-state fermented product, the addition of whole milk powder did not affect alcohol production. However, the addition of milk increased the amino acid content and reducing sugar content, and decreased the formic, acetic, and succinic acid contents. Distillation using a microwave was four times faster than distillation using steam; however, ...
Article

Dec 31, 2021

Antioxidant activity and neuroprotective effect of ethyl acetate fraction of Lonicera japonica on H₂O₂-induced oxidative stress
금은화 에틸 아세테이트 분획물의 항산화 활성 및 H₂O₂로 유도된 산화적 스트레스에 대한 신경세포 보호 효과

Hye Rin Jeong, Hyun Jin Kim, Su Yeon Gu, Min Ji Go, Hyo Lim Lee, Min Ji Kim, Jong Hyun Moon, Jin Yong Kang, Jong Min Kim, Ho Jin Heo
정혜린, 김현진, 구수연, 고민지, 이효림, 김민지, 문종현, 강진용, 김종민, 허호진

Korean J. Food Preserv. 2021;28(7):968-979.
https://doi.org/10.11002/kjfp.2021.28.7.968

ABSTRACT: Lonicera japonica are commonly used in herbal medicine for the antipyretic, detoxicant and anti-inflammatory actions. In this study, the in vitro antioxidant activity and neuronal protective effects of the ethyl acetate fraction of L. japonica (EFLJ) on H₂O₂-induced hippocampal HT22 and human neuroblastoma MC-IXC cells were evaluated. The 40% ethanolic extracts of L. japonica showed higher total phenolic and flavonoid contents than those of other ethanolic extracts. EFLJ showed higher 2,2...
Article

Dec 31, 2021

Maclura tricuspidata fruit vinegar improves the inflammation and insulin resistance in 3T3-L1 adipocytes
꾸지뽕 열매 발효식초의 3T3-L1 세포에서 항염증 및 인슐린 저항성 개선 효과

Se-Eun Park, Seung Kim
박세은, 김승

Korean J. Food Preserv. 2021;28(7):980-988.
https://doi.org/10.11002/kjfp.2021.28.7.980

ABSTRACT: Obesity is associated with chronic low-grade adipose tissue inflammation, leading to insulin resistance. Inflammation associated with insulin resistance is an interesting area of biomedical research and is expected to affect insulin signaling pathways via the downregulation of glucose transporters. In the present study, we investigated the inhibitory effects of Maclura tricuspidata fruit vinegar (MFV) against TNF-α-induced inflammation and insulin resistance in 3T3-L1 adipocytes. Differentiated 3T3-L1 adipocytes were pretreated with M...
Article

Dec 31, 2021

Cognition improving effect of the compositions prepared with extracts of Wongam, Sorghum bicolor (L.) Moench and pupae of Bombyx mori L.
원감, 수수 및 누에번데기 추출물로 조제된 조성물의 인지기능 개선 효과

Seung-Eun Lee, Su-Ji Choi, Gwi-Yeong Jang, Jeonghoon Lee, You-Young Jo, Ji-Yeon Lee, Jeong-Yong Park, Hae-Yong Kweon, Saet-Byul Park, Dong-Hwi Kim
이승은, 최수지, 장귀영, 이정훈, 조유영, 이지연, 박정용, 권해용, 박샛별, 김동휘

Korean J. Food Preserv. 2021;28(7):989-999.
https://doi.org/10.11002/kjfp.2021.28.7.989

ABSTRACT: Dementia including Alzheimer’s disease, is a severe neurodegenerative disorder characterized by progressive cognitive deficits as major symptom. The compositions (BBGS171) including extracts from root of Wongam (a Glycyrriza cultivar), seed of Sorghum bicolor (L.) pupae of Moench and Bombyx mori L. was selected based on preliminary experiments on the ability to improve cognition function in vitro. BBGS171 showed inhibitory activity on cholinesterases, such as acetylcholinesterase (AChE) and butyrylcholinesterase (B...
Article

Dec 31, 2021

Anti-inflammatory and neuroprotective effects of astragalin isolated from Aster scaber
참취(Aster scaber)에서 분리한 astragalin의 항염증 및 뇌신경세포 보호 효과

Eun-Hae Kim, Sanghyun Lee, Mi Ja Chung
김은해, 이상현, 정미자

Korean J. Food Preserv. 2021;28(7):1000-1009.
https://doi.org/10.11002/kjfp.2021.28.7.1000

ABSTRACT: The aim of the present study was to investigate the anti-inflammatory effects of astragalin (Ast) isolated from Aster scaber in lipopolyssacharide (LPS)-stimulated Raw264.7 macrophage cells, and the neuroprotective effect of Ast against nitric oxide-induced neuronal cell death. The ethyl acetate fraction of Aster scaber had the highest 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity among the ethanol extracts and the five fractions. Cells were pretreated with Ast isolated from the ethyl acetate fraction of Ast...

Article

Dec 31, 2021

Erratum to: Antioxidant activity of water-soluble polysaccharide extracts produced from perilla seed cake by enzymatic hydrolysis
Erratum to: 효수분해에 의한 들깨박으로부터 생성된 수용성 다당류 추출물의 항산화 활성

Yeo Jin Hwang, Ja Min Kim, Kyung Young Yoon
황여진, 김자민, 윤경영

Korean J. Food Preserv. 2021;28(7):1010
https://doi.org/10.11002/kjfp.2021.28.7.1010

ABSTRACT:

CURRENT ISSUE

MOST READ ARTICLE

MOST CITED ARTICLE

CURRENT ISSUE: Dec 2021, Vol. 28 , No. 7

Article

Inhibition of natural bacterial flora, Staphylococcus aureus, and enterotoxin A production in cooked ground chicken with oregano oil or tannic acid (TA) alone or combination

Marwan Al-Hijazeen, Aubrey Mendonca, Eun Joo Lee, Dong Uk Ahn

Korean J. Food Preserv. 2021;28(7):857-867.
https://doi.org/10.11002/kjfp.2021.28.7.857

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Article

Simultaneous extraction of proteins and carbohydrates, including phenolics, antioxidants, and macamide B from Peruvian maca (Lepidium meyenii Walp.)

Ji Young You, Ji An Joung, Seo Jun Baek, Jinlong Chen, Joon Ho Choi

Korean J. Food Preserv. 2021;28(7):868-877.
https://doi.org/10.11002/kjfp.2021.28.7.868

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Article

Occurrence of deoxynivalenol and nivalenol in Korean ginger and the optimal storage conditions for reducing mycotoxins
국내산 생강의 데옥시니발레놀과 니발레놀 발생 및 저감화 저장조건

Mi Jeong Lee, Soo Bin Lim, Jung-Hye Choi, Jeomsoon Kim, Theresa Lee, Ja Yeong Jang

이미정, 임수빈, 최정혜, 김점순, 이데레사, 장자영

Korean J. Food Preserv. 2021;28(7):878-889.
https://doi.org/10.11002/kjfp.2021.28.7.878

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Article

Effects of LED treatment and plasma-activated water on the growth and quality of Panax ginseng sprouts during hydroponic cultivation
LED 처리 및 플라즈마 방전수에 의한 담수경재배 새싹삼의 생육 및 품질에 미치는 영향

Seo-Young Jeon, Jung-Min Sung, Jong-Hyeok Roh, Ki-Hyun Kwon

전서영, 성정민, 노종혁, 권기현

Korean J. Food Preserv. 2021;28(7):890-899.
https://doi.org/10.11002/kjfp.2021.28.7.890

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Article

Correlation analysis of long-term aged soy sauce taste components and sensory tests
장기숙성 간장 맛성분과 관능검사의 상관 분석

Young In Jo, Nan-Hee Lee, Ung-Kyu Choi

조영인, 이난희, 최웅규

Korean J. Food Preserv. 2021;28(7):900-907.
https://doi.org/10.11002/kjfp.2021.28.7.900

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Article

Physicochemical and sensory properties of hamburger steak made with venison
사슴고기를 이용한 햄버거 스테이크의 이화학적 및 관능적 품질 특성

Nan-Hee Lee, Ung-Kyu Choi

이난희, 최웅규

Korean J. Food Preserv. 2021;28(7):908-914.
https://doi.org/10.11002/kjfp.2021.28.7.908

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Article

Nutritional components and physiological activities of Petasites japonicus solvent extracts
머위(Petasites japonicus)의 영양성분 및 추출물을 이용한 생리활성

Hyun-Ju Eom, Hyun Young Shin, Yu Yeong Jeong, Nu Ri Kwon, Ki Hyun Kim, In Jae Kim, Kwang-Won Yu

엄현주, 신현영, 정유영, 권누리, 김기현, 김인재, 유광원

Korean J. Food Preserv. 2021;28(7):915-295.
https://doi.org/10.11002/kjfp.2021.28.7.915

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Article

Analysis of A and E vitamer profiles in domestic raw and processed seafood consumed in Korea
국내 소비 수산자원 및 가공품 중의 비타민 A 및 E vitamers 분석 및 검증

Ye-Eun Park, Sang Kuk Han, Yeon-Kye Kim, Na-Young Yoon, Su-Jin Park, Won-Ho Hong, YuSen Guan, Jeong Kim, Yu-Jeong Gwak, Jiyeon Chun

박예은, 한상국, 김연계, 윤나영, 박수진, 홍원호, 관우삼, 김정, 곽유정, 천지연

Korean J. Food Preserv. 2021;28(7):926-936.
https://doi.org/10.11002/kjfp.2021.28.7.926

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Article

Quality characteristics of sourdough bread produced using banana sour starter
바나나 사워종을 첨가한 sourdough bread의 품질 특성

Young-Mo Kim

김영모

Korean J. Food Preserv. 2021;28(7):937-947.
https://doi.org/10.11002/kjfp.2021.28.7.937

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Article

Effect of grain raw materials on the quality characteristics of ‘Kaoliang’ spirit
곡물 원료에 따른 고량주 품질 특성

Hwa-Rang Seo, Seok-Tae Jeong, Bo-Ra Iim, JI-Eun Kang, Heui-Yun Kang, Sun-Il Yun

서화랑, 정석태, 임보라, 강지은, 강희윤, 윤순일

Korean J. Food Preserv. 2021;28(7):948-957.
https://doi.org/10.11002/kjfp.2021.28.7.948

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Article

Characteristics of distillation fractions obtained by various methods for the distillation of solid-state fermented mash by adding dried milk
분유 첨가 고체발효 술덧의 증류 방법에 따른 증류 분획물의 특성

Je Young Shin, Heui-Yun Kang, Seok-Tae Jeong, Hwa Rang Seo, Chang-Soo Kang, Han-Seok Choi

신제영, 강희윤, 정석태, 서화랑, 강창수, 최한석

Korean J. Food Preserv. 2021;28(7):958-967.
https://doi.org/10.11002/kjfp.2021.28.7.958

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Article

Antioxidant activity and neuroprotective effect of ethyl acetate fraction of Lonicera japonica on H₂O₂-induced oxidative stress
금은화 에틸 아세테이트 분획물의 항산화 활성 및 H₂O₂로 유도된 산화적 스트레스에 대한 신경세포 보호 효과

Hye Rin Jeong, Hyun Jin Kim, Su Yeon Gu, Min Ji Go, Hyo Lim Lee, Min Ji Kim, Jong Hyun Moon, Jin Yong Kang, Jong Min Kim, Ho Jin Heo

정혜린, 김현진, 구수연, 고민지, 이효림, 김민지, 문종현, 강진용, 김종민, 허호진

Korean J. Food Preserv. 2021;28(7):968-979.
https://doi.org/10.11002/kjfp.2021.28.7.968

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Article

Maclura tricuspidata fruit vinegar improves the inflammation and insulin resistance in 3T3-L1 adipocytes
꾸지뽕 열매 발효식초의 3T3-L1 세포에서 항염증 및 인슐린 저항성 개선 효과

Se-Eun Park, Seung Kim

박세은, 김승

Korean J. Food Preserv. 2021;28(7):980-988.
https://doi.org/10.11002/kjfp.2021.28.7.980

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Article

Cognition improving effect of the compositions prepared with extracts of Wongam, Sorghum bicolor (L.) Moench and pupae of Bombyx mori L.
원감, 수수 및 누에번데기 추출물로 조제된 조성물의 인지기능 개선 효과

Seung-Eun Lee, Su-Ji Choi, Gwi-Yeong Jang, Jeonghoon Lee, You-Young Jo, Ji-Yeon Lee, Jeong-Yong Park, Hae-Yong Kweon, Saet-Byul Park, Dong-Hwi Kim

이승은, 최수지, 장귀영, 이정훈, 조유영, 이지연, 박정용, 권해용, 박샛별, 김동휘

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ARTICLE Influence of the addition of aronia powder on the quality and antioxidant activity of muffins 아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향 Hyo-Jung Park, Hai-Jung Chung 박효정, 정해정 Korean J Food Preserv 2014;21(5):668-675. https://doi.org/10.11002/kjfp.2014.21.5.668 HTML PDF PubReader Cited by 20	ARTICLE Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting 아라비카 커피의 배전 중 항산화 및 향기패턴의 변화 Yeon-Soo Suh, Seung-Heon Lee, Yafang Shang, Jung-Ro Yoon, Won-Jong Lee 서연수, 이승헌, 상아방, 윤정로, 이원종 Korean J Food Preserv 2014;21(2):224-230. https://doi.org/10.11002/kjfp.2014.21.2.224 HTML PDF PubReader Cited by 14
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