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

Aug 30, 2020

Quality characteristics and antioxidant activities of ‘Sulgidduk’ added with chicory powder during storage
치커리 첨가 설기떡의 저장 중 품질 특성 및 항산화 활성

Hyun Jin Choi, Da Hee Kim, So Yeon Kim, Seung Yeon Baek, Su Jin Kim, Mee Ree Kim
최현진, 김다희, 김소연, 백승연, 김수진, 김미리

Korean J. Food Preserv. 2020;27(5):523-533.
https://doi.org/10.11002/kjfp.2020.27.5.523

The purpose of this study was to determine the quality characteristics and antioxidant activities of ‘Sulgidduk’ added with chicory (Cichrium intybus L.) powder during storage. Chicory powder was added to ‘Sulgidduk’ in concentrations of 1%, 3%, or 5% of rice powder, and the ‘Sulgidduk’ was stored at 20°C for 3 days. Immediately after preparation, the moisture content of the ‘Sulgidduk’ increased due to the addition of chicory. During storage, the samples in the 5% additive group showed the least moisture content. Imme...
Article

Aug 30, 2020

Effects of storage temperature and film treatment on sprouting and growth of ginseng seedlings
저장온도 및 필름처리가 묘삼의 생장과 품질에 미치는 영향

Eun Ha Chang, Ji Hyun Lee, Ji Weon Choi, Sooyeon Lim, Il Sheob Shin
장은하, 이지현, 최지원, 임수연, 신일섭

Korean J. Food Preserv. 2020;27(5):534-543.
https://doi.org/10.11002/kjfp.2020.27.5.534

This study investigated the effect of storage temperature 0, −2, and −4°C on growth and quality of ginseng seedlings for 10 months to cultivate ginseng sprouts. The effects of 50 μm functional low density polyethylene (LDPE) containing 5% zeolite and pegmatite and 80 μm nylon/polyethylene (Ny/PE) films on the storage of the ginseng seedlings were also investigated. The quality of the seedlings was visually inspected every two months and the growth of the sprouts investigated. After 4 months of storage, the growth and quality of the sprou...
Article

Aug 30, 2020

Monitoring the crude fat and cholesterol content and fatty acid composition of commercial ice cream products in Korea
국내 유통 아이스크림 제품류의 조지방과 콜레스테롤 함량 및 지방산 조성 모니터링

So-Ra Sim, Ye-Seul Kim, Jeung-Hee Lee
심소라, 김예슬, 이정희

Korean J. Food Preserv. 2020;27(5):544-554.
https://doi.org/10.11002/kjfp.2020.27.5.544

Commercial ice cream products in Korea were categorized by type, and their crude fat and cholesterol content and fatty acid composition were analyzed and compared with the information from their packaging labels and nutritional facts. The crude fat and cholesterol contents were 7.00-12.49 w/w% and 22.80-27.34 mg/100 g in regular ice creams, 6.27-11.02% and 25.26-29.65 mg/100 g in franchised ice creams, 2.99-7.14% and 8.96-20.72 mg/100 g in ice milks, 5.43-6.03% and 0-2.41 mg/100g in non-fat ice creams, and 1.48-4.21% and 3.70-5.76 mg/100 g in s...
Article

Aug 30, 2020

Quality evaluation of macaroons added with moringa leaf (Moringa oleifera Lam.) and green tea powder
모링가잎과 녹차 분말을 첨가한 마카롱의 품질 평가

Chae-Wan Baek, Jeung-Hee Lee
백채완, 이정희

Korean J. Food Preserv. 2020;27(5):555-565.
https://doi.org/10.11002/kjfp.2020.27.5.555

The quality characteristics and antioxidant activities of macaroons added with 5% and 7.5% of moringa leaf and green tea powder were evaluated. Moringa macaroons were more bright and yellow-reddish than green tea macaroons that showed a strong green color. The spread factor of macaroons decreased significantly with the increasing powder content. The fracturability and cohesiveness increased in the macaroons added with powder whereas the hardness decreased. The total phenolics (TPC) and total flavonoid contents (TFC) of macaroons with green tea ...
Article

Aug 30, 2020

Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성

Yu Mi Kim, Jung-Min Kim, Kwang-Sup Youn
김유미, 김정민, 윤광섭

Korean J. Food Preserv. 2020;27(5):566-573.
https://doi.org/10.11002/kjfp.2020.27.5.566

This study investigated the quality and textural properties of jelly produced using different gelling agents (gelatin; jelly prepared with 3.5% gelatin, carrageenan: jelly prepared with 1.5% carrageenan, konjac: jelly prepared with 2% konjac, agar: jelly prepared with 2.5% agar, w/w). The pH was lowest in gelatin, and the soluble solid contents of the jellies were not affected by the gelling agents. The L and a color values were highest in konjac, and the b value was highest in gelatin. In terms of texture properties, the hardness decreased in ...
Article

Aug 30, 2020

Physicochemical properties of domestic rice variety according to pregelatinization
호화에 의한 국내산 쌀 품종의 이화학적 특성

Hee Nam Jung
정희남

Korean J. Food Preserv. 2020;27(5):574-581.
https://doi.org/10.11002/kjfp.2020.27.5.574

This study compared the physicochemical properties of domestic rice variety (‘Haiami’, ‘Hopyeng’, and ‘Hyunpum’) after pregelatinization. The proximate composition, color value, WAI, WSI, particle analysis, X-ray diffraction, swelling power, solubility, and amylogram pasting properties were analyzed. The results showed that pregelatinized rice flours had lower crude ash, crude fat and crude protein contents, as compared to raw rice flours. The L values decreased and the b value increased after pregelatinization in all varieties. The...
Article

Aug 30, 2020

Effects of rice varieties (Oryza sativa L.) on the quality of sponge cake
쌀 품종이 스펀지케이크의 품질에 미치는 영향

Hee Nam Jung
정희남

Korean J. Food Preserv. 2020;27(5):582-589.
https://doi.org/10.11002/kjfp.2020.27.5.582

This study aimed to compare the physicochemical properties of four rice varieties (‘Suwon 541’, ‘Suwon 542’, ‘Ilmi’, ‘Goami’) and their effect on the quality of sponge cake. The amylose contents in ‘Suwon 541’, ‘Suwon 542’, ‘Ilmi’, and ‘Goami’ were 19.69%, 18.15%, 18.62%, and 26.92%, respectively. The average particle size of ‘Suwon 542’ (21.87 μm) was significantly lower than that of the other varieties. The water absorption index (WAI) was highest for ‘Goami’ and the water solubility index (WSI) was ...
Article

Aug 30, 2020

Preparation and physicochemical quality characteristics of salted kimchi cabbage using high-hydrostatic-pressure salting process
초고압 절임 공정을 이용한 절임 배추 제조 및 이화학적 품질 특성

Eun Ji Choi, Jeong Hyeon Lee, Jae Yong Son, Chun Wan Park, Ho Hyun Chun
최은지, 이정현, 손재용, 박천완, 천호현

Korean J. Food Preserv. 2020;27(5):590-600.
https://doi.org/10.11002/kjfp.2020.27.5.590

The effects of high-hydrostatic-pressure (HHP) conditions on the physicochemical quality and histological changes in kimchi cabbage (Brassica rapa L. ssp. pekinensis) during salting were investigated. The salinity and electrical conductivity of shred-type kimchi cabbage salted for 5 min with 15% brine at 200 MPa were 2.52% and 36.25 S/m, respectively, which were 2.8 and 2.3 times higher than those associated with shred-type control. The solid gain and water loss of kimchi cabbage samples during HHP salting increased with the NaCl ...
Article

Aug 30, 2020

Determination of optimum processing conditions for extruded rice cake using response surface methodology
반응표면분석을 이용한 압출 떡 제조 공정의 최적화

Hyung Joo Kim, Won Byong Yoon
김형주, 윤원병

Korean J. Food Preserv. 2020;27(5):601-616.
https://doi.org/10.11002/kjfp.2020.27.5.601

The optimum processing conditions for extruded rice cakes were determined using response surface methodology. Lab-scale processing equipment was developed and tested under various processing conditions. This study specifically attempted to determine the ideal condtions for producing rice cakes by applying different extrusion conditions, namely, different moisture contents, rice flour particle size, steaming time, and number of extrusions. The quality properties of the rice cakes were evaluated by measuring their texture properties and color val...
Article

Aug 30, 2020

Quality characteristics of extruded rice snacks based on the rice cultivar and corn flour ratio
쌀 품종 및 옥수수 배합비율에 따른 팽화스낵의 품질 특성

Jung-Min Kim, Jun-Hyeon Cho, Woo-Duck Seo, Kwang-Sup Youn
김정민, 조준현, 서우덕, 윤광섭

Korean J. Food Preserv. 2020;27(5):617-626.
https://doi.org/10.11002/kjfp.2020.27.5.617

In order to increase the usability of rice, this study was investigated the quality characteristics of extruded rice snacks based on the rice cultivar (‘Aromi’, ‘Hanahreum’, ‘Jasmin 85’ and ‘Bukkyeong 2012’) and ratio of corn flour (0, 30, 50, 70 and 100% w/w) to rice flour. The moisture content and bulk density decreased as the amylose content decreased, whereas the porosity and expansion ratio tended to decrease with increasing amylose content. The strength and hardness increased significantly with the amylose content. The wat...
Article

Aug 30, 2020

Identification of the MMP-1 regulation mechanism of benzopyrene, polycyclic aromatic hydrocarbons in foods
식품 중 다환방향족탄화수소(벤조피렌)의 MMP-1 조절 기전 규명

Chang Hee Han, Nam Joo Kang
한창희, 강남주

Korean J. Food Preserv. 2020;27(5):627-634.
https://doi.org/10.11002/kjfp.2020.27.5.627

Benzo[a]pyrene-7,8-diol-9,10-epoxide (B[a]PDE) has been reported to cause various pathological lesions in humans via activation of the aryl hydrocarbon receptor (AhR) pathway. However, the molecular mechanism by which B[a]PDE regulates signaling pathways during skin aging remains unclear. The present study investigated the effects of B[a]PDE on the expression of matrix metalloproteinase-1 (MMP-1), which is a major enzyme responsible for collagen damage, and its regulation of skin aging-related signaling pathways in HaCaT human keratinocyte cell...
Article

Aug 30, 2020

Evaluation of microbial contamination levels and biogenic amines content in over-ripened kimchi
젓갈 종류에 따른 묵은지의 발효 기간 중 미생물 오염도 및 바이오제닉 아민 함량 모니터링

Eun-Seo Lim
임은서

Korean J. Food Preserv. 2020;27(5):635-650.
https://doi.org/10.11002/kjfp.2020.27.5.635

The purpose of this study was to determine the microbial contamination and the content of biogenic amines (BA) in over-ripened kimchi prepared with different kinds of salted and fermented seafoods during fermentation. The number of bacterial cells in the overall kimchi samples reached a maximum after 3–6 months of fermentation and then gradually decreased thereafter. Yeasts were detected from the overall kimchi samples after 3 months of fermentation, however the amounts of yeast cells were significantly lower than lactic acid bacteria (LAB) c...
Article

Aug 30, 2020

Characteristics of fermented vinegar using mulberry and its antioxidant activity
오디를 이용한 발효식초의 특성 및 항산화 효과

Se-In Bang, Geon Hyeong Gwon, Eun Ju Cho, Ah Young Lee, Weon Taek Seo
방세인, 권건형, 조은주, 이아영, 서원택

Korean J. Food Preserv. 2020;27(5):651-662.
https://doi.org/10.11002/kjfp.2020.27.5.651

This study was carried out to investigate the physicochemical characteristics and antioxidant properties of mulberry juice (MJ) and mulberry vinegar (MV). MV, with acidity of 6.05% and a pH 3.06, was obtained from MJ after 8 days with alcohol fermentation and 20 days with acetic acid fermentation at 30°C. After fermentation, the major sugars in MV were lactose, glucose, and fructose, showing 1,310.06, 293.20, and 41.25 mg%, respectively. The major organic acids in MV were acetic acid (2,725.59 mg%), citric acid (524.66 mg%), and succinic aci...
Article

Aug 30, 2020

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

Tae-Hyung Kwon, Jong-Hwa Lee
권태형, 이종화

Korean J. Food Preserv. 2020;27(5):663-670.
https://doi.org/10.11002/kjfp.2020.27.5.663

Mackerel (Scomber japonicus) is one of the most important cultured marine species on the southern coast of Korea. However, microbiological spoilage of mackerel can occur because of bacteria, yeast, and molds. Therefore, in this study, we investigated the chemical composition of salt mackerel and characterized and identified proteolytic microorganisms isolated from salt mackerel. The moisture, crude protein, crude lipid and crude ash contents of salt mackerel were found to be 62.1%, 17.3%, 16.3%, and 2.6%, respectively. Eleven microorgani...
Article

Aug 30, 2020

Isolation and characterization of exopolysaccharide-producing Weissella cibaria JNU29 and its application for production of Korean rice cake ‘Sulgidduk’
세포외 다당류를 생성하는 유산균 Weissella cibaria JNU29의 분리 및 특성과 이를 이용한 한국전통 설기떡 제조

Su-Hyun Kim, Seung-Hee Nam, Seung-Jin Yoo, Kwang-Yeol Yang
김수현, 남승희, 유승진, 양광열

Korean J. Food Preserv. 2020;27(5):671-683.
https://doi.org/10.11002/kjfp.2020.27.5.671

Due to the nutritional value of rice cakes, there is renewed interest in this traditional Korean food, and thus various efforts have been made to improve its storage stability. In this study, lactic acid bacteria that produce exopolysaccharides (EPS) were isolated and their physiochemical properties were analyzed. The bacteria were used to produce ‘Sulgidduk’ (a Korean rice cake) with improved storage stability. Among the 107 strains isolated from traditional fermented foods, only five strains were confirmed to produce EPS in MRS media with...
Erratum

Aug 30, 2020

Erratum to: Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain
Erratum to: Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석

Man Saeng Jang, Geo Lyong Lee
장만생, 이거룡

Korean J. Food Preserv. 2020;27(5):684
https://doi.org/10.11002/kjfp.2020.27.5.684

CURRENT ISSUE: Aug 2020, Vol. 27 , No. 5

Article Quality characteristics and antioxidant activities of ‘Sulgidduk’ added with chicory powder during storage 치커리 첨가 설기떡의 저장 중 품질 특성 및 항산화 활성 Hyun Jin Choi, Da Hee Kim, So Yeon Kim, Seung Yeon Baek, Su Jin Kim, Mee Ree Kim 최현진, 김다희, 김소연, 백승연, 김수진, 김미리 Korean J. Food Preserv. 2020;27(5):523-533. https://doi.org/10.11002/kjfp.2020.27.5.523 HTML PDF PubReader	Article Effects of storage temperature and film treatment on sprouting and growth of ginseng seedlings 저장온도 및 필름처리가 묘삼의 생장과 품질에 미치는 영향 Eun Ha Chang, Ji Hyun Lee, Ji Weon Choi, Sooyeon Lim, Il Sheob Shin 장은하, 이지현, 최지원, 임수연, 신일섭 Korean J. Food Preserv. 2020;27(5):534-543. https://doi.org/10.11002/kjfp.2020.27.5.534 HTML PDF PubReader
Article Monitoring the crude fat and cholesterol content and fatty acid composition of commercial ice cream products in Korea 국내 유통 아이스크림 제품류의 조지방과 콜레스테롤 함량 및 지방산 조성 모니터링 So-Ra Sim, Ye-Seul Kim, Jeung-Hee Lee 심소라, 김예슬, 이정희 Korean J. Food Preserv. 2020;27(5):544-554. https://doi.org/10.11002/kjfp.2020.27.5.544 HTML PDF PubReader	Article Quality evaluation of macaroons added with moringa leaf (Moringa oleifera Lam.) and green tea powder 모링가잎과 녹차 분말을 첨가한 마카롱의 품질 평가 Chae-Wan Baek, Jeung-Hee Lee 백채완, 이정희 Korean J. Food Preserv. 2020;27(5):555-565. https://doi.org/10.11002/kjfp.2020.27.5.555 HTML PDF PubReader
Article Quality and textural properties of jelly prepared with different gelling agents 겔화제 종류에 따른 젤리의 품질 특성 Yu Mi Kim, Jung-Min Kim, Kwang-Sup Youn 김유미, 김정민, 윤광섭 Korean J. Food Preserv. 2020;27(5):566-573. https://doi.org/10.11002/kjfp.2020.27.5.566 HTML PDF PubReader	Article Physicochemical properties of domestic rice variety according to pregelatinization 호화에 의한 국내산 쌀 품종의 이화학적 특성 Hee Nam Jung 정희남 Korean J. Food Preserv. 2020;27(5):574-581. https://doi.org/10.11002/kjfp.2020.27.5.574 HTML PDF PubReader
Article Effects of rice varieties (Oryza sativa L.) on the quality of sponge cake 쌀 품종이 스펀지케이크의 품질에 미치는 영향 Hee Nam Jung 정희남 Korean J. Food Preserv. 2020;27(5):582-589. https://doi.org/10.11002/kjfp.2020.27.5.582 HTML PDF PubReader	Article Preparation and physicochemical quality characteristics of salted kimchi cabbage using high-hydrostatic-pressure salting process 초고압 절임 공정을 이용한 절임 배추 제조 및 이화학적 품질 특성 Eun Ji Choi, Jeong Hyeon Lee, Jae Yong Son, Chun Wan Park, Ho Hyun Chun 최은지, 이정현, 손재용, 박천완, 천호현 Korean J. Food Preserv. 2020;27(5):590-600. https://doi.org/10.11002/kjfp.2020.27.5.590 HTML PDF PubReader
Article Determination of optimum processing conditions for extruded rice cake using response surface methodology 반응표면분석을 이용한 압출 떡 제조 공정의 최적화 Hyung Joo Kim, Won Byong Yoon 김형주, 윤원병 Korean J. Food Preserv. 2020;27(5):601-616. https://doi.org/10.11002/kjfp.2020.27.5.601 HTML PDF PubReader	Article Quality characteristics of extruded rice snacks based on the rice cultivar and corn flour ratio 쌀 품종 및 옥수수 배합비율에 따른 팽화스낵의 품질 특성 Jung-Min Kim, Jun-Hyeon Cho, Woo-Duck Seo, Kwang-Sup Youn 김정민, 조준현, 서우덕, 윤광섭 Korean J. Food Preserv. 2020;27(5):617-626. https://doi.org/10.11002/kjfp.2020.27.5.617 HTML PDF PubReader
Article Identification of the MMP-1 regulation mechanism of benzopyrene, polycyclic aromatic hydrocarbons in foods 식품 중 다환방향족탄화수소(벤조피렌)의 MMP-1 조절 기전 규명 Chang Hee Han, Nam Joo Kang 한창희, 강남주 Korean J. Food Preserv. 2020;27(5):627-634. https://doi.org/10.11002/kjfp.2020.27.5.627 HTML PDF PubReader	Article Evaluation of microbial contamination levels and biogenic amines content in over-ripened kimchi 젓갈 종류에 따른 묵은지의 발효 기간 중 미생물 오염도 및 바이오제닉 아민 함량 모니터링 Eun-Seo Lim 임은서 Korean J. Food Preserv. 2020;27(5):635-650. https://doi.org/10.11002/kjfp.2020.27.5.635 HTML PDF PubReader
Article Characteristics of fermented vinegar using mulberry and its antioxidant activity 오디를 이용한 발효식초의 특성 및 항산화 효과 Se-In Bang, Geon Hyeong Gwon, Eun Ju Cho, Ah Young Lee, Weon Taek Seo 방세인, 권건형, 조은주, 이아영, 서원택 Korean J. Food Preserv. 2020;27(5):651-662. https://doi.org/10.11002/kjfp.2020.27.5.651 HTML PDF PubReader	Article Identification and characterization of the proteolytic microorganism isolated from salt mackerel 간고등어로부터 분리한 부패성 미생물의 동정 및 생육 특성 Tae-Hyung Kwon, Jong-Hwa Lee 권태형, 이종화 Korean J. Food Preserv. 2020;27(5):663-670. https://doi.org/10.11002/kjfp.2020.27.5.663 HTML PDF PubReader
Article Isolation and characterization of exopolysaccharide-producing Weissella cibaria JNU29 and its application for production of Korean rice cake ‘Sulgidduk’ 세포외 다당류를 생성하는 유산균 Weissella cibaria JNU29의 분리 및 특성과 이를 이용한 한국전통 설기떡 제조 Su-Hyun Kim, Seung-Hee Nam, Seung-Jin Yoo, Kwang-Yeol Yang 김수현, 남승희, 유승진, 양광열 Korean J. Food Preserv. 2020;27(5):671-683. https://doi.org/10.11002/kjfp.2020.27.5.671 HTML PDF PubReader	Erratum Erratum to: Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain Erratum to: Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석 Man Saeng Jang, Geo Lyong Lee 장만생, 이거룡 Korean J. Food Preserv. 2020;27(5):684 https://doi.org/10.11002/kjfp.2020.27.5.684 HTML PDF PubReader

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