한국식품저장유통학회지(Korean Journal of Food Preservation)

About Korean Journal of Food Preservation

Korean Journal of Food Preservation is peer-reviewed open access journal which covers the fundamental and applied research related to knowledge, technology and advances in food processing, preservation and distribution. This journal publishes regular original research papers, research notes, and review articles written either in Korean or English. The six issues are published bimonthly (February, April, June, August, October, and December), and an issue in English in July. Korean Journal of Food Preservation is published and distributed by the Korean Society of Food Preservation.
Article

Apr 30, 2021

Microplastics pollution of seafoods and processed seafood products distributed in Incheon area
인천지역 유통 수산물 및 수산물가공품 중 미세플라스틱 오염도 조사

Ji Sun Kim, Kyoung Hwa Whang, Seung Eun Jang, Sung Min Song, Yun Sun Im, Young Sun Han, Myung Je Heo
김지선, 황경화, 장승은, 송성민, 임윤선, 한영선, 허명제

Korean J. Food Preserv. 2021;28(2):161-168.
https://doi.org/10.11002/kjfp.2021.28.2.161

This study was intended to obtain the basic data for a wide range of microplastics (MPs) contamination studies. The contamination of MPs in seafood and processed seafood products distributed in Incheon area was quantified. For this, 51 seafoods and 50 processed seafood products in Incheon were collected randomly from January 2019 to October 2019, and the abundance, size, and type of MPs in the samples were identified by FT-IR spectroscopy. The average MPs content was 1.06±3.38 MPs/g and 0.89±1.29 MPs/g in seafoods and processed seafood produ...
Article

Apr 30, 2021

Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents
고문헌 유래 재래식 된장의 제조 방법에 따른 품질 특성

Dong-Geon Nam, Ji-Hyun Kim
남동건, 김지현

Korean J. Food Preserv. 2021;28(2):169-180.
https://doi.org/10.11002/kjfp.2021.28.2.169

The purpose of this study was to evaluate the amino acid score and quality characteristics of commercial (CCT, ‘C’ Co., Ltd.; CDT, ‘D’ Co., Ltd.; and CKT, ‘K’ Co., Ltd.) and traditional (CJS, Chunsie; NJ, Nanjang; CJ, Chungjang; NCJ, Nan-chungjang; and GCJ, Gihwa-chungjang) ‘Doenjang’ samples, and to compare the correlation between the manufacturing methods and quality characteristics. Variations in pH, titratable acidity, salinity, and reducing sugar (RS) content were observed among the samples. The total essential amino acid (...
Article

Apr 30, 2021

Effect of anticaking agents on caking and quality characteristics of garlic cream powder sauce
Anticaking agents 처리가 마늘크림분말 소스의 caking 형성 및 품질 특성에 미치는 영향

Jiyoon Kim, Ji-Young Choi, Jungsoo Kim, Saeul Jeong, Si-Hyeon Lee, Yujin Oh, Kwang-Deog Moon
김지윤, 최지영, 김정수, 정새울, 이시현, 오유진, 문광덕

Korean J. Food Preserv. 2021;28(2):181-189.
https://doi.org/10.11002/kjfp.2021.28.2.181

The caking of powder sauce is a common problem during food processing and storage, and leads to critical issues in products quality. In this study, to address the problem of caking of garlic cream powder sauce, an optimal sauce mixing ratio was selected, and the quality characteristics was analyzed. Moisture content, hygroscopicity, and caking degree were the lowest with 2% silicon dioxide and 2% microcrystalline cellulose treatment (S2C2). In addition, the normalized turbidity and quality characteristics of the garlic cream powder sauce were i...
Article

Apr 30, 2021

Antioxidant activity of water-soluble polysaccharide extracts produced from perilla seed cake by enzymatic hydrolysis
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(2):190-198.
https://doi.org/10.11002/kjfp.2021.28.2.190

This study was conducted for the production of water-soluble polysaccharide (WSP) extracts from perilla seed cake (PSC), a byproduct of food processing, by using commercial enzymes. PSC was divided into cellulose fraction (CF) and hemicellulose fraction (HF), and the enzymatic hydrolysis conditions of each fraction were determined for the production of WSP extracts. Afterwards, the antioxidant activity of these WSP extracts was measured. The hydrolysis conditions of the CF for producing WSP extracts were pH 5.0, 50℃, and 30 units of Celluclas...
Article

Apr 30, 2021

Development of fermented beverage using corn silk and mulberry leaf extracts
옥수수수염과 뽕잎 추출물을 이용한 발효음료의 개발

Se-Woong Oh, Jae-Hoon Hong
오세웅, 홍재훈

Korean J. Food Preserv. 2021;28(2):199-208.
https://doi.org/10.11002/kjfp.2021.28.2.199

The qualitative changes of the fermented beverage prepared from corn silk (Zea mays L.) and mulberry leaf (Morus alba) extracts were investigated. The thickness of cellulose was 7.17-8.30 mm after 15 days of fermentation. Moreover, the pH significantly decreased to 3.68-3.93 (p<0.05) and the total acidity increased significantly to 3.41-3.77% (p<0.05), indicating Gluconacetobacter xylinus fermentation activity. The total flavonoid and phenol contents were 37.42-164.65 μg/mL and 138.67-620.17 μg/mL, respectively. Th...
Article

Apr 30, 2021

Quality characteristics of soft persimmon spread prepared with different functional saccharides
기능성 당 종류에 따른 홍시 스프레드의 품질 특성

Ji-Young Choi, Mun-Gyeong Cho, Kwang-Deog Moon
최지영, 조문경, 문광덕

Korean J. Food Preserv. 2021;28(2):209-217.
https://doi.org/10.11002/kjfp.2021.28.2.209

Soft persimmon spreads with four different functional saccharides were prepared for reducing the amount of excess sugar, and their quality characteristics were analyzed. CON1 had 40% sucrose added in weight, while CON2, XLT, IMO, FTO and MTD had 20% of sucrose, xylitol, isomalto-oligosaccharide, fructo-oligosaccharide, and maltodextrin added in weight, respectively. The proximate composition, soluble solid content, pH, total acidity, color, viscosity, tannin content, lycopene content, and glucose dialysis retardation index of the spreads with d...
Article

Apr 30, 2021

Physicochemical properties and antioxidant activities of spray-dried powder from safflower extract
홍화 추출물을 이용한 분무건조 분말의 물리화학적 품질 특성 및 항산화 활성

Mi Jeong Lim, Joo-Heon Hong
임미정, 홍주헌

Korean J. Food Preserv. 2021;28(2):218-230.
https://doi.org/10.11002/kjfp.2021.28.2.218

This study was conducted to examine the physicochemical properties and antioxidant activities of spray-dried (SD) powders using different cyclodextrin and maltodextrin ratios of safflower extract. The extraction yield of SD powders was 68.02-87.68%. The moisture content of 10% maltodextrin spray-dried powder (MD10) was higher than that of the other powders investigated. The color values L, a, and b of SD powders were higher than those of freeze-dried (FD) powder. The particle size increased as the wall material increased. Scanning electron micr...
Article

Apr 30, 2021

Effects of premature mandarin powder on the quality characteristics and antioxidant activities of scone
청귤분말이 스콘의 품질 특성 및 항산화 활성에 미치는 영향

Seul-Lee Lee, Shin-Youn Joo
이슬이, 주신윤

Korean J. Food Preserv. 2021;28(2):231-239.
https://doi.org/10.11002/kjfp.2021.28.2.231

The effects of premature mandarin powder (PMP) on the quality characteristics and antioxidant activities of scone were investigated. Scones were prepared by adding different concentrations (0, 0.625, 1.25, 2.5, and 5%) of PMP. As the content of PMP increased, density of dough slightly increased, while pH of dough decreased. The volume of scone increased with the amount of sample increased, but the group containing 5% PMP decreased. The moisture content and Hunter L value of scone were significantly decreased with increasing levels of PMP. On th...
Article

Apr 30, 2021

Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’
유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성

Hong-Bi Han, Hee-Won Lee, Bok-Seon Kim, Cheol-Min Kim, Hyo-Gyeong Woo, Jae-Hee Jeong, So-Mang Kim, Chang-Ki Huh
한홍비, 이희원, 김복선, 김철민, 우효경, 정재희, 김소망, 허창기

Korean J. Food Preserv. 2021;28(2):240-251.
https://doi.org/10.11002/kjfp.2021.28.2.240

A simple technology to manufacture ‘Nuruk’ with pigmented rice and ‘Yakju’ with improved quality and functionality was developed. Yakju (designated WY and PY, respectively) was prepared with white rice flour Nuruk (WN) and pigmented rice flour Nuruk (PN), and their qualities were compared. The enzyme activities of Nuruk revealed that PN had higher β-amylase activity (1,186.67 Saccharogenic acitivty, SP/g) and higher protease activity (378.90 tyrosine mg/min) than WN. During 11 days of fermentation, the pH of PY was steady in the rang...
Article

Apr 30, 2021

Quality characteristics of tomato ‘Soksungjang’ prepared with Rhizopus oligosporus Koji
Rhizopus oligosporus Koji를 이용한 토마토 속성장의 품질 특성

Sung-Hee Jeon, Young Youn, Do-Youn Jeong, Young-Soo Kim
전성희, 윤영, 정도연, 김영수

Korean J. Food Preserv. 2021;28(2):252-260.
https://doi.org/10.11002/kjfp.2021.28.2.252

This study aimed to investigate and optimize the quality of tomato ‘Soksungjang’. Tomato ‘Soksungjang’ was prepared using 10% tomato paste with the addition of Rhizopus oligosporus Koji. Various quality characteristics were determined including proximate composition, physicochemical properties, free sugar and organic acid contents, free amino acid content, total microbial count, enzyme activity, and the presence of volatile compounds. The results showed that the free sugar content of tomato ‘Soksungjang’ was 14.81 mg%. The in...
Article

Apr 30, 2021

Comparison of ginsenoside (Rg1, Rb1) content and radical-scavenging activities of wild-simulated ginseng extract with respect to the solvent
추출용매에 따른 산양삼의 진세노사이드(Rg1, Rb1) 함량과 radical-scavenging 활성 비교

Su Cheol Kim, Chung Eun Hwang, Ba O Lo Kim, Ki Hyun Lee, Jin Hwan Lee, Kye Man Cho, Ok Soo Joo
김수철, 황정은, 김바오로, 이기현, 이진환, 조계만, 주옥수

Korean J. Food Preserv. 2021;28(2):261-269.
https://doi.org/10.11002/kjfp.2021.28.2.261

The variation in the ginsenoside (Rg1, Rb1) content and antioxidant activities of a wild-simulated ginseng extract with respect to the extraction solvent (water and ethanol) were investigated. During water extraction, the Rg1 (17.85-18.31 mg/g) and Rb1 (12.22-13.64 mg/g) contents were high at an extraction temperature of 80℃, and there was no significant difference upon varying the extraction time. The ginsenoside content was higher in ethanol extracts than in water, and the Rg1 and Rb1 contents increased with an increase in the ethanol conce...
Article

Apr 30, 2021

Quality characteristics and antioxidant activity of ‘Hwajeon’ prepared using tomato powder
토마토 분말 첨가 화전의 품질 특성 및 항산화 활성

Yoon-Jung Jung, Eun-Sun Hwang
정윤정, 황은선

Korean J. Food Preserv. 2021;28(2):270-278.
https://doi.org/10.11002/kjfp.2021.28.2.270

The present study was conducted to investigate the quality characteristics and antioxidant activities of ‘Hwajeon’ that was prepared by replacing glutinous rice flour with 0, 4, 8, and 12% of tomato powder. The moisture content in ‘Hwajeon’ was noted to be 42.60-46.59%, with the highest moisture content present in ‘Hwajeon’ without the added tomato powder. The addition of tomato powder revealed a decreasing tendency of the moisture content compared to that in the control group. There was no statistically significant difference in th...
Article

Apr 30, 2021

Anti-inflammatory and anti-Helicobacter effects of the Aralia elata hot-water extract
두릅 열수추출물의 항염 및 항헬리코박터 효과

Se-Won Lee, Jeong Ho Lee
이세원, 이정호

Korean J. Food Preserv. 2021;28(2):279-287.
https://doi.org/10.11002/kjfp.2021.28.2.279

Aralia elata contains several bioactive compounds, such as saponin, oleanolic acid, and beta-carotene, which are known widely to control blood pressure and diabetes. In this study, we investigated the anti-Helicobacter pylori, antioxidant, anti-inflammatory, and cytotoxic effects of the extract of A. elata which was procured from Sunchang-gun, South Korea. The extract was prepared using water bath at 80℃ for 5 h. The total polyphenolics content in A. elata hot-water extract was 186.8±2.7 mgGAE/g, and the total f...
Article

Apr 30, 2021

Inhibition of nitric oxide and lipid accumulation by Sargassum sp. seaweeds and their antioxidant properties
모자반 19종의 항산화, 지질 축적 및 NO 생성억제 효능

SoHyeon You, Miran Jang, Gun-Hee Kim
유소현, 장미란, 김건희

Korean J. Food Preserv. 2021;28(2):288-296.
https://doi.org/10.11002/kjfp.2021.28.2.288

Recently, the use of seaweed has attracted significant attention and has resulted in several seaweed-based studies for developing health-promoting foods. Sargassum sp. has been consumed as a part of the diet for centuries, especially in Asian countries, and has been reported to exhibit diverse biological effects, such as antioxidant, anti-obesity, and anti-inflammation effects. The present study involved the evaluation of the total phenolics content and in vitro antioxidant activities of seaweed using 2,2’-diphenyl-1-picrylhydra...
Research

Apr 30, 2021

Comparison of the chemical and amino acid compositions of breast meat of broiler and laying hens
육계 및 산란계 닭가슴살의 일반성분과 아미노산 조성 비교

SeungWha Jo, EunJung Yim, Young-Soo Kim, ChangSik Lo, DongHwa Shin
조승화, 임은정, 김영수, 노창식, 신동화

Korean J. Food Preserv. 2021;28(2):297-302.
https://doi.org/10.11002/kjfp.2021.28.2.297

This study aimed to compare the chemical and amino acid compositions of the breast meat of broiler and laying hens, which have low acceptance in the market. The breast meats were analyzed for the chemical and amino acid compositions of hydrolysates digested by protease at optimum reaction conditions using the amino acid analyzer. No significant differences in moisture and ash contents were detected between the two types of breast meat. However, there were significant differences in the crude lipid and protein contents of laying hen (1.01% and 2...

CURRENT ISSUE: Apr 2021, Vol. 28 , No. 2

Article Microplastics pollution of seafoods and processed seafood products distributed in Incheon area 인천지역 유통 수산물 및 수산물가공품 중 미세플라스틱 오염도 조사 Ji Sun Kim, Kyoung Hwa Whang, Seung Eun Jang, Sung Min Song, Yun Sun Im, Young Sun Han, Myung Je Heo 김지선, 황경화, 장승은, 송성민, 임윤선, 한영선, 허명제 Korean J. Food Preserv. 2021;28(2):161-168. https://doi.org/10.11002/kjfp.2021.28.2.161 HTML PDF PubReader	Article Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents 고문헌 유래 재래식 된장의 제조 방법에 따른 품질 특성 Dong-Geon Nam, Ji-Hyun Kim 남동건, 김지현 Korean J. Food Preserv. 2021;28(2):169-180. https://doi.org/10.11002/kjfp.2021.28.2.169 HTML PDF PubReader
Article Effect of anticaking agents on caking and quality characteristics of garlic cream powder sauce Anticaking agents 처리가 마늘크림분말 소스의 caking 형성 및 품질 특성에 미치는 영향 Jiyoon Kim, Ji-Young Choi, Jungsoo Kim, Saeul Jeong, Si-Hyeon Lee, Yujin Oh, Kwang-Deog Moon 김지윤, 최지영, 김정수, 정새울, 이시현, 오유진, 문광덕 Korean J. Food Preserv. 2021;28(2):181-189. https://doi.org/10.11002/kjfp.2021.28.2.181 HTML PDF PubReader	Article Antioxidant activity of water-soluble polysaccharide extracts produced from perilla seed cake by enzymatic hydrolysis 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(2):190-198. https://doi.org/10.11002/kjfp.2021.28.2.190 HTML PDF PubReader
Article Development of fermented beverage using corn silk and mulberry leaf extracts 옥수수수염과 뽕잎 추출물을 이용한 발효음료의 개발 Se-Woong Oh, Jae-Hoon Hong 오세웅, 홍재훈 Korean J. Food Preserv. 2021;28(2):199-208. https://doi.org/10.11002/kjfp.2021.28.2.199 HTML PDF PubReader	Article Quality characteristics of soft persimmon spread prepared with different functional saccharides 기능성 당 종류에 따른 홍시 스프레드의 품질 특성 Ji-Young Choi, Mun-Gyeong Cho, Kwang-Deog Moon 최지영, 조문경, 문광덕 Korean J. Food Preserv. 2021;28(2):209-217. https://doi.org/10.11002/kjfp.2021.28.2.209 HTML PDF PubReader
Article Physicochemical properties and antioxidant activities of spray-dried powder from safflower extract 홍화 추출물을 이용한 분무건조 분말의 물리화학적 품질 특성 및 항산화 활성 Mi Jeong Lim, Joo-Heon Hong 임미정, 홍주헌 Korean J. Food Preserv. 2021;28(2):218-230. https://doi.org/10.11002/kjfp.2021.28.2.218 HTML PDF PubReader	Article Effects of premature mandarin powder on the quality characteristics and antioxidant activities of scone 청귤분말이 스콘의 품질 특성 및 항산화 활성에 미치는 영향 Seul-Lee Lee, Shin-Youn Joo 이슬이, 주신윤 Korean J. Food Preserv. 2021;28(2):231-239. https://doi.org/10.11002/kjfp.2021.28.2.231 HTML PDF PubReader
Article Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’ 유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성 Hong-Bi Han, Hee-Won Lee, Bok-Seon Kim, Cheol-Min Kim, Hyo-Gyeong Woo, Jae-Hee Jeong, So-Mang Kim, Chang-Ki Huh 한홍비, 이희원, 김복선, 김철민, 우효경, 정재희, 김소망, 허창기 Korean J. Food Preserv. 2021;28(2):240-251. https://doi.org/10.11002/kjfp.2021.28.2.240 HTML PDF PubReader	Article Quality characteristics of tomato ‘Soksungjang’ prepared with Rhizopus oligosporus Koji Rhizopus oligosporus Koji를 이용한 토마토 속성장의 품질 특성 Sung-Hee Jeon, Young Youn, Do-Youn Jeong, Young-Soo Kim 전성희, 윤영, 정도연, 김영수 Korean J. Food Preserv. 2021;28(2):252-260. https://doi.org/10.11002/kjfp.2021.28.2.252 HTML PDF PubReader
Article Comparison of ginsenoside (Rg1, Rb1) content and radical-scavenging activities of wild-simulated ginseng extract with respect to the solvent 추출용매에 따른 산양삼의 진세노사이드(Rg1, Rb1) 함량과 radical-scavenging 활성 비교 Su Cheol Kim, Chung Eun Hwang, Ba O Lo Kim, Ki Hyun Lee, Jin Hwan Lee, Kye Man Cho, Ok Soo Joo 김수철, 황정은, 김바오로, 이기현, 이진환, 조계만, 주옥수 Korean J. Food Preserv. 2021;28(2):261-269. https://doi.org/10.11002/kjfp.2021.28.2.261 HTML PDF PubReader	Article Quality characteristics and antioxidant activity of ‘Hwajeon’ prepared using tomato powder 토마토 분말 첨가 화전의 품질 특성 및 항산화 활성 Yoon-Jung Jung, Eun-Sun Hwang 정윤정, 황은선 Korean J. Food Preserv. 2021;28(2):270-278. https://doi.org/10.11002/kjfp.2021.28.2.270 HTML PDF PubReader
Article Anti-inflammatory and anti-Helicobacter effects of the Aralia elata hot-water extract 두릅 열수추출물의 항염 및 항헬리코박터 효과 Se-Won Lee, Jeong Ho Lee 이세원, 이정호 Korean J. Food Preserv. 2021;28(2):279-287. https://doi.org/10.11002/kjfp.2021.28.2.279 HTML PDF PubReader	Article Inhibition of nitric oxide and lipid accumulation by Sargassum sp. seaweeds and their antioxidant properties 모자반 19종의 항산화, 지질 축적 및 NO 생성억제 효능 SoHyeon You, Miran Jang, Gun-Hee Kim 유소현, 장미란, 김건희 Korean J. Food Preserv. 2021;28(2):288-296. https://doi.org/10.11002/kjfp.2021.28.2.288 HTML PDF PubReader
Research Comparison of the chemical and amino acid compositions of breast meat of broiler and laying hens 육계 및 산란계 닭가슴살의 일반성분과 아미노산 조성 비교 SeungWha Jo, EunJung Yim, Young-Soo Kim, ChangSik Lo, DongHwa Shin 조승화, 임은정, 김영수, 노창식, 신동화 Korean J. Food Preserv. 2021;28(2):297-302. https://doi.org/10.11002/kjfp.2021.28.2.297 HTML PDF PubReader

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