• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.873-883
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• 2008

In this study, we assessed consumers' recognition of frozen foods via a survey study, and monitored the contamination levels of total aerobic bacteria and Escherichia coli in imported and domestic frozen seafoods obtained from five whole sale markets in Seoul. A questionnaire used to assess the perception of frozen food safety and the attitude towards frozen food usage was developed and distributed to 350 adults. A total of 324 questionnaires were subjected to frequency analysis and a chi-square test, using SPSS for Windows. The results of our survey study demonstrated that 44.6% of the respondent consumed frozen processed foods two to three times per month, with dumplings being the most frequently purchased. 70.5% of the respondents selected "convenient cooking" as the principal reason for their frozen food purchases. 58% of the respondents believed that frozen processed food is not safe to eat as the result of food additives and changes in quality during the shelf life period. Consumers most profoundly preferred frozen seafood originating from America, and preferred that from China least profoundly (81.2%). Microbiological analyses demonstrated that the aerobic plate counts of frozen seafood, regardless of origin, fulfill the standard requirements except for one frozen clam (6.6 Log CFU/g), which was a heated-frozen domestic product. In addition, E. coli was isolated from frozen cooked mussels, frozen raw clams and squids, thus indicating that more strict hygienic regulation for frozen seafoods will be necessary to protect the consumer in both domestic and foreign markets.

• Food Science and Preservation
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• v.11 no.4
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• pp.431-436
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• 2004

Associated with microbial decontamination and quarantine treatment of dried red pepper, the samples was gamma-irradiated (5, 10 kGy) and fumigated (methyl bromide/MeBr, phosphine/$PH_3$) to compare their Hunter's color (L, a, b, ${\Delta}E$) and sensory properties by types (whole, powder, pericarp, seed) during storage under room conditions($18{\pm}12^{\circ}C$). Whole pepper maintained higher lightness (L value) than other groups, while powdered pepper showed higher redness (a value) during storage. Immediately after treatments there was little difference in the overall color difference (${\Delta}E$) among the groups. After 8 months, a higher redness was observed in $PH_3$ group of whole pepper and 5 kGy group of powdered pepper, respectively(p<0.05). Redness of irradiated pericarps was apparently reduced following 8 months of storage and a similar pattern was found in fumigated samples. The yellowness (b value) of pepper seed was lowest in 10 kGy sample (p<0.05), but insignificant difference was observed among treatment groups with storage time. Sensory properties of whole and powdered peppery were little changed by both treatments under commercial conditions. Sensory scores of irradiated or fumigated samples were higher than that of non-treated control with storage time, which was more significant in the powdered than in the whole samples.

• Food Science and Preservation
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• v.9 no.2
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• pp.205-211
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• 2002

In order to selection of the suitable soybean varieties, the quality characteristics of meju and doenjang on 4 domestic soybean cultivars(Daeweon, Sodam, Jinpeum and Hwangkeum) were evaluated. Crude protein and lipid content was 26.7∼30.5% and 16.89∼19.31%. The content of total free sugar among 4 soybean cultivars were 4.99∼5.26% and composed mainly stachyose(2.59∼3.51%), raffinose and sucrose. The content of total free sugar of meju were the highest in Jinpeum among 2.10∼2.66% and composed mainly glucose. The lightness of meju lump in Hwangkeum was larger decrease than the others, the redness were higher in Daeweon and Hwangkeum, the yellowness was the highest in Sodam. The lightness of meju powder was the highest in Sodam, the redness was the lowest in Sodam, the yellowness was the highest in Hwangkeum. The chemical composition of doenjang were that : was the highest in Jinpeum among the 7.90∼9.71% crude lipid, in Daeweon among 9.67∼13.50% crude protein, in Sodam among 2739∼3825 mg% Formol nitrogen and in Daeweon among 6.88∼8.36% crude saponin, respectively. The content of total free sugar of doenjang were the highest in Hwangkeum among 1.88∼2.22% and composed mainly fructose and glucose. The lightness and yellowness of doenjang was the highest in Sodam, the redness was the highest in Hwangkeum. Doenjang by Hwangkeum had good score for taste, texture and overall quality in sensory evaluation.

• Food Science and Preservation
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• v.23 no.1
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• pp.27-33
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• 2016

This study investigated the effect of heat treatments on the quality characteristics of fresh-cut 'Romaine' lettuce by treating in hot water (45, 50, and $55^{\circ}C$) for 2 minutes. Sensory properties, respiration rate, ethylene production, microbial growth, browning index, total phenolics (TP), vitamin C, and antioxidant properties (DPPH, ABTS, and FRAP assays) of samples were evaluated after 5 days at $5^{\circ}C$. All heat treatment conditions tested in this study did not affect the change in TP after storage. Treatment at $45^{\circ}C$ enhanced respiration rate and ethylene production wheres decreased vitamin C content and antioxidant activities. There was no significant difference in browning index at $45^{\circ}C$ treatment. The rapid tissue softening occurred when treated with $55^{\circ}C$ hot water for 2 minutes. The $50^{\circ}C$ heat treatments exhibited the best quality index including texture and color, and inhibited microbial growth and browning after storage. In addition, the $50^{\circ}C$ heat treatment showed the highest vitamin C content and antioxidant activities (DPPH, ABTS, FRAP assay) after storage. Therefore, the $50^{\circ}C$ heat treatment can be used to maintain quality and antioxidant property of fresh-cut 'Romain' lettuce.

• Food Science and Preservation
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• v.22 no.6
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• pp.859-866
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• 2015

The purpose of this study was to develop a supplemental healthy food that can help prevent high blood pressure-related diseases caused due to the excessive consumption of sodium in salt. This was achieved by using ion-displacement techniques to produce mineral salt with lower sodium content by using fermented brown rice by-products rich in minerals. Mineral salt containing 2019.2 mg/100 g of potassium, 678.5 mg/100 g of magnesium, 48.7 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by fermenting brown rice by-products to create a culture medium for the mineral salt. Mineral salt containing 1769.7 mg/100 g of potassium, 573.6 mg/100 g of magnesium, 35.3 mg/100 g of calcium, and 19.5 mg/100 g of sodium was obtained by filtering and refining the by-product extract of fermented brown rice. The results showed that when the stream velocity of the instrument used for electrolysis was 200 mL/min and the current and the concentration of the reactive liquid in the purified water chamber were higher, the effect of electrolysis was greater. Ion hot water extraction of the fermented brown rice by-products improved by up to 95% and was collected as purified water within 90 min of the reaction time. Chloride ions with pH 7.4 were produced by mixing sodium hydroxide in a purified saline water chamber with electro-analyzed water. The salt produced in this study contained low sodium, 5.7~30%, as compared to 40% sodium content of the normal salt.

• Food Science and Preservation
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• v.23 no.1
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• pp.1-6
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• 2016

The physiological activities of 70% ethanol extracts of grape seed (GS) prepared by freeze-drying (GSFD), infrared drying (GSIR), hot-air drying (GSHD), or sun-drying (GSSD) were investigated. The moisture contents of GSFD, GSIR, GSHD and GSSD powders were 4.53, 6.71, 6.91 and 5.55% respectively. Hunter's color value analysis revealed that the $L^*$ value of GSIR was lower, and the $a^*$ and $b^*$ values of GSIR were higher, than those of GSFD, GSHD, and GSSD. The total polyphenol and proanthocyanidin contents of GSFD were significantly higher than those of the other extracts. The flavonoid related substance contents were in the order of GSFD (7.68 g/100g) = GSSD (7.59 g/100g) = GSHD (7.33 g/100g) > GSIR (6.45 g/100g). The electron donating abilities of $500{\mu}g/mL$ solutions of GSFD, GSIR, GSHD and GSSD were 88.71, 52.62, 65.20, and 65.22%, respectively, while their reducing powers ($OD_{700}$) were 1.633, 1.097, 1.217 and 1.054 absorbance units, respectively. Additionally, the same trend was observed for the ABTS radical-scavenging abilities of the extracts as that observed for their electron-donating abilities and reducing powers. These results suggest that GSFD is the best method for preparing GS extracts with enhanced antioxidant activities, and that GS extracts may be used as a natural antioxidant material for use in health foods.

• Food Science and Preservation
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• v.21 no.5
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• pp.652-660
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• 2014

To maintain the microbiological safety of Prunus mume fruit before it is processed, it was treated with a combination of 0.5% citric acid and 0.1% Tween 20, and stored at $4{\pm}1^{\circ}C$ for seven days. The combined treatment reduced total aerobic bacteria, yeast, and mold populations in the fruit by 2.20 and 1.70 log CFU/g, respectively, compared to those in the control. Organic acid contents and the Hunter $L^*$, $a^*$, and $b^*$ values were not affected by the treatment during the storage. In addition, the dried Prunus mume fruit prepared with 40% red algae extract (RAE) or maltodextrin (MD) treatment and hot-air drying were compared with respect to the fruit's physicochemical properties such as color, total phenolic and flavonoid content, and microstructure. The hot-air dried samples had undesirable color changes and inferior textures. The RAE-treated samples had a higher total phenolic content (225.15 mg gallic acid equivalent (GAE)/100 g) and total flavonoid content (49.25 mg quercetin equivalent (QE)/100 g) than the other treatments. The treatment of Prunus mume fruit with RAE can provide better-dried products than can MD treatment or hot-air drying. These results suggest that the combined treatment with citric acid and Tween 20 can be effective in preserving the microbiological safety of Prunus mume fruit, and its dehydration using RAE is an efficient drying method.

• Food Science and Preservation
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• v.20 no.3
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• pp.386-393
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• 2013

This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at $4^{\circ}C$, HW: dip in the water for 60 sec at $55^{\circ}C$, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at $4^{\circ}C$, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at $55^{\circ}C$) during storage at $5^{\circ}C$. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.66-70
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• 2005

This study was conducted to determine the effects of MgSO₄ supplement on meat quality and serum stress hormones concentrations in late finishing pigs. Sixty castrated Landrace pigs (average weight±S.D., 106.5±8.9 kg) were assigned to a control diet (without MgSO₄ supplement) and diet with MgSO₄(10 g/kg diet) supplemented. Pigs had free access to diets and water during five-day feeding period. At the end of feeding experiment, pigs were fasted for 16 hours and transported to commercial slaughter plant (30-minute transportation distance). After 2-hour lairage time, pigs were slaughtered, and blood samples were collected at bleeding procedure of slaughter. Pigs fed the diet with MgSO₄ supplement had higher (p<0.05) serum magnesium concentrations than those in pigs fed a control diet. Serum adrenaline, noradrenaline and cortisol concentrations determined at slaughter were not significantly different between dietary groups. Carcass temperature, pH at 24h post- slaughter, drip loss and color characteristics were not influenced (p>0.05) by short-term supplement of MgSO₄. Pigs fed the diet supplemented with MgSO₄ diet had lower PSE incidence (23.3%) compared to pigs fed the control diet (33%). These results indicate that short-term supplement of dietary MgSO₄ in late finishing pigs may not be beneficial in improving pork quality, and further study needs to assess feeding regime of magnesium supplement.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.362-367
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• 2006

This study was conducted to evaluate the feasibility of determination of hydroxyproline (Hyp) contents in pork meat for the quality evaluation of meat products. The relationship between the Hyp contents and pork grade was not high in porcine semitendinosus muscle. Whereas, Hyp contents of pork fresh ham and hamburger patties prepared with them were significantly increased as the decrease of pork grade. These results showed that the determination of Hyp contents might be a useful method for the quality evaluation of meat products.