• Food Science of Animal Resources
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• v.24 no.2
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• pp.103-107
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• 2004

This study was carried out to investigate the growth of pathogenic germ in fermented pork with Korean traditional seasonings. The samples, outside muscle of pork ham were cut by the shape of cube (7${\times}$12${\times}$2cm) and seasoned with five Korean traditional seasonings such as garlic paste (Tl), pickled Kimchi (T2), pickled Kimchi juice (T3), soybean paste (T4), red pepper paste (T5). The rate of meat to seasonings was same. The seasoned samples were fermented at -1${\pm}$1$^{\circ}C$ for 28 days. Microbial pathogens such as Escherichia coli O157, Listeria monocytogenes, Salmonella enteritidis were not detected in all paste and samples. When 1.5${\times}$l0$^3$ CFU/$\textrm{cm}^2$ of Escherichia coli O157 was inoculated, the numbers were slightly increased to 10$^3$-10$^4$ CFU/$\textrm{cm}^2$ at 3 days and gradually decreased to the level of inoculation at 18 days in all samples. In the inoculation with Listeria monocytogenes (8${\times}$l0$^4$ CFU/$\textrm{cm}^2$), the numbers were below 10$^3$ CFU/$\textrm{cm}^2$ during 28 days in T3 and T4, while they were increased to 10$\^$6/ CFU/$\textrm{cm}^2$ in Tl and T2 at 3 and 13 days respectively, and decreased to 10$^4$ CFU/$\textrm{cm}^2$. In the inoculation with Salmonella enteritidis (3${\times}$l0$^4$ CFU/$\textrm{cm}^2$), the numbers increased to 10$\^$5/ CFU/$\textrm{cm}^2$ at 18 days, but they were rapidly decreased to the level of initial inoculation at 23 days.

• 한국지구과학회:학술대회논문집
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• 2010.04a
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• pp.108-109
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• 2010

IMPACT Silver 주식회사는 Zacualpan 프로젝트의 Royal Mines(이하 로얄 광산)을 인수했다. $124.5\;km^2$에 해당하는 지역의 소유권은 두 개의 멕시코 사기업으로부터 가행중인 광산의 채굴권 구입과 운영 중인 기반시설의 임대를 조건으로 한다. 프로젝트 지역은 멕시코시티로부터 남서방향으로 100 km와 Taxco Silver 광산으로부터 북서방향으로 25 km 떨어진 지점에 위치한다. 기반시설은 비포장 도로, 충분한 전력과 물의 공급 및 숙련공들을 갖추어 우수한 평가를 받고 있다. 소유권은 멕시코인의 개인소유 하에서 무한한 매장량 혹은 자원량을 갖고 운영된 채광과 가공시설을 인수하는 것이다. 소유권 지역을 대상으로 한 IMPACT Silver사의 주 탐사목적은 이미 알려진 광화대의 확장을 위한 잠재성 평가와 다른 지역에서 신규 광상의 유망지역을 발견하는 것이다. Zacualpan 프로젝트의 로얄 광산은 남동 Guerrero terrane의 북부에 위치한다. Teloloapan subterrane은 주로 저변성 녹색편암상으로 구성된 쥬라기 후기에서 백악기 초기의 화산성 퇴적층으로 구성된다. 대부분의 유망지역은 Lower Villa de Ayala층의 중성 내지 염기성 화산성 쇄설암을 모암으로 한다. 다상의 변성작용은 지역 전반에 걸쳐 나타나고, Zacualpan 광산지역에서 수반되는 광화작용을 규제한다. Zacualpan 광산지역은 Sierra Madre del Sur로 알려진 유망 광화대에 해당한다. 이 지역은 화산성 괴상 황화광상과 천열수 맥상광상이 우세하다. 대부분의 천열수 광화작용은 3.2-3.8억 년 전 마그마의 생성이 활발한 판구조 체제 동안 발생하였다. 역사적으로 가장 주요한 지역은 Lipton Vein이다. 현재 Zacualpan 지구에서 채광량은 은 200-500 g/t 정도로 보고되고 있다. 일부 지역은 고품위 은 광화작용(은 1,000 g/t 이상)을 수반하고 있으며, 이는 탐사의 주 타겟이 되고 있다. Zacualpan에서 은 광화작용은 은이 부화된 중유황 천열수 맥상광상으로 상당히 유명하다. Fresnillo, Pachuca 및 Taxco 광산을 포함한 멕시코 소유의 대규모의 잘 알려진 광산들이 이에 해당한다. 이러한 광산들은 부산물로서 금, 아연, 연이 생산된다. 이러한 광상들은 맥상과 각력상 및 산점상 또는 망상세맥의 형태로 산출된다. 광화작용은 석영과 탄산염 맥 내에 주로 황철석과 다양한 섬아연석, 방연석, 은 혹은 금 광물들을 수반한다. 경제성을 갖는 광화작용의 수직적인 연장은 평균적으로 대략 300 m이고, 멕시코 중부에 위치한 Fresnillo의 광화작용은 100 m에서 960 m의 연장을 갖는 것으로 알려져 있다. 아주 오랫동안 Zacualpan에서 광산관계자의 관측과 IMPACT Silver에서 최근 작업의 결과를 토대로, Zacualpan 광산지역의 탐사모델은 새로운 광상의 탐사를 위한 가이드로서 개발되었다. Zacualpan 광산지역에서 가장 높은 경제성을 갖는 광화작용은 북서와 남북방향의 맥 구조를 따라 수반된다. 이러한 맥 구조들은 종종 이 지역을 가로질러 수 km까지 추적되지만, 경제성을 갖는 광화작용은 맥 구조를 따라서 구조적으로 유리한 지역에서 부광대를 형성한다. 부광대를 형성하기 위한 가장 유리한 구조적 지역은 북서와 남북방향으로 발달한 맥 구조들이 교차하는 지역이다. 지난 30년간 채광된 주요 부광대는 폭이 2-6 m 이고 수평연장은 30-150 m 그리고 수직연장은 230-300 m에 이른다. 가장 높은 생산량을 보이는 부광대는 남북방향의 이차 맥들이 Guadalupe 광산의 Lipton 맥을 가로지르는 지역에서 발달한다. 남동쪽으로 현재 Compadres 광산의 Silver Shoot No. 1으로부터 고품위 은을 생산하는 지역은 북서방향의 San Agustin 맥이 북향의 Cometa Navideno 맥에 의해 절단되는 지역에서 산출한다. 모암은 광화작용을 규제하는 또 다른 중요한 요소이다. 광산지역에서 경제성을 갖는 모든 광화작용은 중성 내지 염기성 화산암 특히 안산암과 관련 모암에 배태된다. 부광대가 셰일 혹은 편암으로 전이되는 지역에서, 맥들은 소규모의 세맥으로 나뉘어 진다. Zacualpan의 전형적인 천열수 광상에서 부광대는 상부로 가면서 은의 함량이 증가하고, 하부로 가면서 연 아연의 함량이 증가하는 수직적 대상을 보인다. 금의 함량 변화는 보다 예측이 어려우나 상당히 중요하다. Zacualpan 광산지역의 탐사모델에 사용된 토양 채취, 정밀지도제작, 트렌치 및 시추탐광은 현재 IMPACT Silver사가 이 지역을 대상으로 한 가장 효율적인 탐사방법으로 입증되었다. Zacualpan 프로젝트의 로얄 광산은 하루 500 톤을 제련하는 기반시설과 수반된 채굴권을 갖는 가행 광산들을 포함한다. 현재 IMPACT Silver사는 두 곳의 타겟 지역에서 정밀지도제작, 토양 및 암석 채취, 12공 총 1866 m의 시추탐광에 의한 사전조사로 구성된 4 단계 탐사를 수행했다. 암석 1,953개, 토양 1,631 개, 389 개의 시추코어 시료가 채집되고 분석되었다. 이러한 작업은 추가탐사를 요구하는 수많은 유망 광화대를 규명했다. Compadres 광산에서 현재 가행중인 지하갱 시료는 레벨 1에서 0.9 m의 폭을 갖는 광체에서 은 680 g/t과 금 0.3 g/t, 레벨 3에서 1.67 m의 폭을 갖는 광체에서 은 12,591 g/t과 금 12.07 g/t의 품위를 갖는 것으로 나타났다. 레벨 1에서 3까지 2-3 m의 폭과 30-40 m 연장으로 채광되었다. 시추탐광은 고품위를 갖는 몇몇의 중첩된 맥을 발견했다. Compadres 광산에서 남동방향으로 200 m지점에 위치한 Soledad 지역에서 5 개의 시추공으로부터 동일 맥 시스템이 발견되었고, 고품위 부광대의 상부로 간주되는 몇몇 중요 지점이 발견되었다. 초기 단계의 탐사는 유망 시추탐광 지역인 중간정도 내지 고품위 유망 광화대를 규명했다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1296-1303
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• 2014

This study was conducted to develop predictive models for the growth of Bacillus cereus on carrot treated with slightly acidic electrolyzed water (SAcEW) and ultrasonication (US) at different storage temperatures. In addition, the inactivation of B. cereus by US with SAcEW was investigated. US treatment with a frequency of 40 kHz and an acoustic energy density of 400 W/L at $40^{\circ}C$ for 3 min showed the maximum reduction of 2.87 log CFU/g B. cereus on carrot, while combined treatment of US (400 W/L, $40^{\circ}C$, 3 min) with SAcEW reached to 3.1 log CFU/g reduction. Growth data of B. cereus on carrot treated with SAcEW and US at different temperatures (4, 10, 15, 20, 25, 30, and $35^{\circ}C$) were collected and used to develop predictive models. The modified Gompertz model was found to be more suitable to describe the growth data. The specific growth rate (SGR) and lag time (LT) obtained from the modified Gompertz model were employed to establish the secondary models. The newly developed secondary models were validated using the root mean square error, bias factor, and accuracy factor. All results of these factors were in the acceptable range of values. After compared SGR and LT of B. cereus on carrot, the results showed that the growth of B. cereus on carrot treated with SAcEW and US was slower than that of single treatment. This result indicates that shelf life of carrot treated with SAcEW and US could be extended. The developed predictive models might also be used to assess the microbiological risk of B. cereus infection in carrot treated with SAcEW and US.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1139-1147
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• 2014

We investigated whether or not Schisandra chinensis (SC), a traditional herbal medicine, has protective effects against alcohol-induced fatty liver and blood alcohol clearance. Two tests focused on acute intoxication and chronic ethanol treatment were carried out. For the chronic ethanol treatment test, rats were fed ethanol by intragastric administration everyday for 8 weeks to induce alcoholic fatty liver. Ethanol treatment significantly increased blood alcohol concentration at 90 min after acute ethanol intoxication. Compared with the two ethanol-treated groups, rats administered ethanol along with SC extracts showed an approximately 13% increased blood alcohol clearance rate at 360 min. Chronic ethanol treatment significantly increased serum and hepatic triglyceride (TG) levels, and caused fatty degeneration of liver. Ethanol treatment also elevated the serum total-cholesterol (TC) level. However, after feeding of ethanol plus SC extracts, ethanol-induced elevation of hepatic TG levels reversed, whereas elevation of serum TG and TC levels was not observed after treatment with SC extracts. Ethanol treatment significantly increased ${\gamma}$-GT, aspartate aminotransferase, and alanine aminotransferase activities after 8 weeks. Compared with the ethanol-fed group, rats administered ethanol plus SC extracts for 4 weeks showed attenuated fatty degeneration as well as decreased hepatic function test values. SC administration also significantly increased intracellular lipid accumulation in hepatocytes and reduced steatosis score and hepatic TG levels, as measured by biochemical and histolopathological analyses. Our results indicate that the protective effects of SC are accompanied by a significant decrease in hepatic TG levels, thereby suggesting SC has the ability to prevent ethanol-induced fatty liver, by reducing hepatic TG and enzyme levels in alcoholic rats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1243-1252
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• 2017

There are limited programs for low sodium intake based on the nutrition education model for housewives who cook family meals. The objective of this study was to evaluate the effects of model-based nutrition programs for low sodium intake among housewives residing in Seoul by incorporating social cognitive theory. A questionnaire survey before and after education was conducted on 140 housewives who participated in the 'Low Sodium Nutritional Education Program' delivered by a district public health center for 12 weeks from November 2015 to January 2016. The contents of the nutrition education program and program evaluation items were based on the action plans for 'Less Sodium Healthy Practice' suggested by the Ministry of Food and Drug Safety. The results show that program participants showed a lower preference for sodium, higher selection of low sodium dishes from restaurants or cafeteria if available, and increased awareness of the need of restaurants to serve low sodium dishes compared to before. In terms of behavioral changes, there were significant improvements in checking nutrition labeling and selection of foods with low sodium, use of low sodium food products, use of natural seasonings to reduce salt intake, and consumption of fast foods and processed foods. On the other hand, requesting less salty meals when ordering and introducing restaurants or cafeterias with healthy and low sodium menus turned out to be difficult to put into practice. In conclusion, the nutrition education program for sodium intake reduction for housewives was effective in increasing knowledge, environment recognition, and behaviors related to low sodium intake but not behaviors related to physical environmental factors. Therefore, further nutrition education programs and practices for sodium intake reduction should be comprehensively implemented with improvement of physical environments for low sodium intake.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.16-28
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• 2015

The purpose of this study, as a part of developing a new french dressing, was to present the best conditions to make improved kiwi dressing, suitable for the tastes of modern people, the processing and cooking methods of different ratios of green kiwi and gold kiwi have been sought to develop a new type of dressing, then its antioxidant have been defined, and used for producing kiwi dressing. Each 150g of different Kiwi purees, made based on the most preferable combinations from the pre-test were used for kiwi dressing, and thereafter its quality characteristics, and physical properties were investigated, as well as a sensory test was conducted. The highest viscosity of kiwi dressing was test sample GD2, and in general that of combining both types of kiwis were higher than that of either single kiwi. The sugar content was decreased by changing the Gold kiwi portion(p<0.05). The chromaticity in general increased with increases in the Gold kiwi portion, and a-value(brightness) and b-value(redness) of sample GD1 were the highest by -2.75 and 17.50(p<0.05). From the acceptability test, the highest overall acceptability was the dressing sample combining Gold kiwi and Green kiwi at a ratio of 1:1. Based on the study results, it is expected that the dressing, made of kiwi puree, mixing Green kiwi and Gold kiwi by 1:1 ratio, and adding 130g of edible oil, 50g of onion, 40g of sugar, and 5g of salt, would improve the quality and overall acceptability of the dressing.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1082-1090
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• 2005

Jocheong was prepared by adding Lentinus edodes extract to improve its quality and to give some functional properties. Contents of crude protein, ash and crude lipid were similar to those of control, while carbohydrate content was decreased. Total mineral content were $1,916.03\~2,674.24mg/kg$ that was no difference between test samples. From HPLC determination of free sugars, Jocheong was found to contain maltose as the highest sugar, followed by glucose and fructose. In amino acid analysis, seventeen amino acid were identified and quantified. Glutamic acid in Jocheong was major amino acid. The major fatty acids in Jocheong $(0\%,\;control)$ were linoleic acid, palmitic acid, oleic acid, myristic acid and caproic acid. There was no significant differences in fatty acid composition, pH and reducing sugar content among the Jocheong samples. The viscosity and solid contents tended to decrease with the addition of Lentinus edodes extract. Increasing the ratio of mushroom extract in Jocheong tended to decrease the lightness, yellowness and redness in Hunter's color value. Although sensory value decreased with increasing Lentinus edodes extracts, use of mushroom extracts (7: 3; saccharification liquids: Lentinus edodes extracts) is recommended for making Jocheong.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.3
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• pp.319-325
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• 1984

This experiment aims to observe the nutritive value of blood sausages by manufacturing three kinds of them in order to utilize various by-products of swine when it is processed. In attempt to do so, five different diets were made: one control diet and four diets in which three kinds of blood sausages(blood sausage-1 was made with sausage meat 10%, fat 40%, blood 20%, skin 20% and liver 2%. blood sausage-2 was made with ham meat 30%, fat 20%, blood 20%, liver 2% and skin 20%. blood sausage-3 was made with smoked ham patch 30%, fat 20%, blood 20%, liver 2% and skin 20%) and mixed sausage(sausage meat 20%, fat 10% and fish meat 35%) were mixed with control diet at the rates of 10% respectively. These diets were fed to growing male and female albino rats for 6 weeks. The results obtained through this study are summarized as follows. In body weight gain of male rats, blood sausage-1 and 2 groups were significantly higher than mixed sausage group during the experimental period, and in that of female rats, control group and blood sausage-1 group were similar, but the other groups were lower than control group. Food intake was different in each group every week, but the amount of that was similar to each one throughout all experimental period. Food efficiency ratio and protein efficiency ratio in male were similar in each group, but slightly different in female during the feeding period. Liver weights of male in mixed sausage group and blood sausage-3 group were lower than those in control group and blood sausage-2 group, but liver weight of female in blood sausage-2 group was lower than that in control group. And all groups were similar in liver weight per 100 g of body weight. Mixed sausage group and blood sausage-1 group were lower than control group in kidney weight of male, and blood sausage-1 group was lower than control group in kidney weight of female. Kidney weight per 100 g of body weight of male showed that blood sausage-1 group was lower than the other groups. Spleen weight was similar in all groups. Hematocrit and hemoglobin contents in blood, total protein, albumin, albumin/globulin ratio, total lipid and total cholesterol contents in serum were showed almost similar in all groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.217-222
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• 2008

The aim of the present study was to evaluate the effect of marination with mixed salt (NaCl, $CaCl_2$, and phosphate) and kiwi juice and of different cooking methods for pork loin-based products in order to establish the basic database for increasing the consumption of pork loin in Korea. Diced chilled pork loin ($2{\times}2{\times}2\;cm$) was marinated in 4 different treatments: no additives (T1), salt mix only (T2), kiwi juice only (T3), and salt mix+kiwi juice (T4). The mixed salt was prepared by the addition of NaCl, $CaCl_2$, and phosphate dissolved in water (10% of pork loin weight) at concentrations of 0.5, 0.5, and 0.3% per pork loin weight, respectively. The amount of kiwi juice was 10% of pork loin weight. After marination for 24 hrs at $4^{\circ}C$, the samples were cooked with different methods including roasting with Kimchi, pan broiling, and simmering. After simmering, pH of pork loin of T1 and T2 was higher than that of T3 and T4 (p<0.05), while that of roasted with Kimchi and pan broiled did not show any difference. Water holding capacity of T4 after pan broiling was higher than that of T1, T2, and T3 (p<0.001) and shear force of T4 was lower than other treatments. Also flavor and acceptability of T4 after pan broiling were scored higher by 11 sensory panelists (p<0.05). From this result, the pork loin-based products marinated with mixed salt and kiwi juice with pan broiling would be preferred by consumers as one of the methods to promote the consumption of pork loin in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.4
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• pp.539-549
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• 2012

In order to acquire basic data on the development of squid processing food, we investigated changes in the composition of boiled squid upon heat treatment ($100^{\circ}C$), acid treatment (acetic acid, 0~5%), and pre-boiling ($55^{\circ}C$, $80^{\circ}C$). The proximate composition of squid was 73~78% moisture and 19~24% crude protein, treatment with acid solution had a significant effect on the proximate composition of boiled squid (p<0.05). The major free sugars were ribose and glucose in all treatment samples. The $55^{\circ}C$ pre-boiled sample had lower levels of glucose than the other samples. The total free sugar content of the non-peeled sample was the highest, followed by the $80^{\circ}C$ pre-boiled sample, whereas the sugar content in the $55^{\circ}C$ pre-boiled sample was very low. With regards to amino acid content, proline was the highest in all samples, followed by taurine and histidine. Treatment with acid solution had a significant effect on the total free amino content of boiled squid (p<0.05). The total free amino acid content of the $55^{\circ}C$ pre-boiled sample was the highest, followed by the $80^{\circ}C$ pre-boiled sample and non-peeled sample. Inosine and related compounds were not detected in any of the samples, and the adenosine triphosphate (ATP) content was low. The hypoxanthine contents of the $55^{\circ}C$ and $80^{\circ}C$ pre-boiled samples were the highest, the adenosine monophosphate (AMP) and inosine monophosphate (IMP) contents were similar, and the IMP content of the non-peeled sample was higher than those of the peeled samples. The palmitic acid content was very high and constituted 40% of total saturated fatty acids. eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents were also high and constituted 60% of total unsaturated fatty acids. Of these, DHA content was the highest, followed by palmitic acid and EPA, which accounted for about 85% of total fatty acids. No difference in fatty acid content was observed between acid treatment and pre-boiling. The mineral P content was the highest on average in all boiled squid samples, followed by K, Na, Mg, and Ca contents. In addition, the pre-boiling temperature and acid solution concentration had significant effects on the mineral content. Further, heavy metal, Cd, Pb, and As contents were detected only at trace amounts, and their levels were lower than standard and permissible amounts for food.