• Korean journal of food and cookery science
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• v.32 no.4
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• pp.390-399
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• 2016

Purpose: The objective of this study was to examine the effect of plant scale and cooking conditions on the quality characteristics of sausages during refrigerated storage. Methods: Sausages used in this study were classified into two groups: those submitted to $1^{st}$ cooked treatments and those submitted to $2^{nd}$ cooked treatments. The pH, volatile basic nitrogen (VBN), gas production ratio, and microorganisms were measured in triplicate. Results: The change of quality in the products was assessed every 7 days by measuring pH, VBN levels, total microbes, coliform bacteria, Escherichia coli, and pathogenic bacteria in the products. Pathogenic bacteria such as Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, and E. coli were not detected in the sausages with $1^{st}$ cooked treatments. The results showed that the pH of the sausages decline as storage time increased. The pH value of the sausages with $2^{nd}$ cooked treatments changed gradually. VBN levels were generally lower in products with $2^{nd}$ cooked treatments than in those with $1^{st}$ cooked treatments, but they varied with the type of products. On the $35^{th}$ day, the number of total microbes ranged between 6.13-7.12 log CFU/g in products with $1^{st}$ cooked treatments and 3.44-6.92 log CFU/g in products with $2^{nd}$ cooked treatments, showing fewer bacteria in the latter products. Conclusions: $1^{st}$ cooked treatments were effective in microbial control, but $2^{nd}$ cooked treatments could prolong the shelf life of the sausages, indicating a need for differential management of each product.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.105-113
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• 2013

Consumer organizations usually lead the opinions of the consumers. This study was performed to investigate the perceptions and information needs of consumer organizations on food additives for the promotion of risk communication. A survey was conducted for 4 weeks in March 2012 by using a self-administered questionnaire consisting of 32 questions. Total 111 responses were collected for analysis. 'Safety (91.0%)' was the most important factor influencing the purchase of processed food, and both 'food additives (24.3%)' and 'environmental pollution (23.4%)' were considered as main risk factors. The longer the career of the members had, the higher negative perceptions on food additives (p<0.01). About 70% of the respondents who had known KFDA's researches on evaluating safety of food additives answered that researches were not enough to make sure the safety. Although lectures and other domestic organization were the main channels for getting information, 'TV' was considered as the most suitable way for it. 'Poor risk communication (32.4%)' was pointed out as the serious problem of government's food safety policy. Based on these results, consumer organizations' low level of trust on government should be overcome by continuous supply of information what they need to facilitate risk communication on food additives.

• Korean Journal of Microbiology
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• v.39 no.3
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• pp.166-174
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• 2003

Microcystin produced by cyanobacteria in surface waters, such as eutrophic lake and river, is a kind of serious environmental problems due to its toxicity to human and wild animals. Microcystin is synthesized nonribosomally by the large modular multi-functional enzyme complex known as microcystin synthetase encoded by the mcy gene cluster. Amplification of mcy genes by PCR from cultures and environmental samples is a simple and efficient method to detect the toxigenic Microcystis. In order to evaluate primers designed to detect toxic microcystin-producing strains, 17 cyanobacterial strains and 20 environmental samples were examined by PCR with 7 pairs of primers. Some microcystin-producing cyanobacteria were not detected with FAA-RAA, TOX4F-TOX4R and FP-RP primers. The fragment of unexpected size was amplified with NSZW2-NSZW1 primers in Microcystis strains isolated from the lakes in Korea. TOX1P-TOX1F primers failed in amplification of toxin-producing strains. Only MSF-MSR and TOX2P- TOX2F primers amplified the fragments of mcy genes from 11 strains of microcystin-producing Microcystis. The water samples taken from 20 lakes in Korea were analyzed by PCR using each of the primers. In all the water samples, cyanobacteria capable of producing microcystin were detected by the PCR with TOX2P-TOX2F primers. These results indicate that TOX2P-TOX2F primers are better than the other primers for detection of microcystin-producing Microcystis strains in Korea. The nucleotide sequences of mcy gene in Microcystis aeruginosa NIER10010 suggest genetic diversity of Korean isolates.

• The Korean Journal of Pesticide Science
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• v.12 no.2
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• pp.148-154
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• 2008

This study was carried out to investigate the residue patterns of two insecticides, lambda-cyhalothrin and deltamethrin, commonly used for lettuce, under greenhouse conditions. The pesticides were sprayed with dilution of recommended and doubled doses onto lettuce. Their detection limits were $0.001\;mg{\cdot}kg^{-1}$ and mean recoveries at the fortification levels of 0.2 and $1.0\;mg{\cdot}kg^{-1}$ were from 101.17 to 104.25 and from 99.70 to 103.77%, respectively. The pesticides were gradually decreased in lettuce with time. Biological half-lives of lambda-cyhalothrin and deltamethrin were 1.7 and 1.4 days at the recommended dose and 1.8 and 1.4 days at the doubled dose, respectively. Initial residue amounts of lambda-cyhalothrin and deltamethrin at the recommended and doubled doses exceeded their MRLs. However, the residue levels of the pesticides in the crop sampled at harvest were less than their MRLs. The ratios of the estimated daily intake (EDI) to acceptable daily intake (ADI) by intake the crop harvested 10 days after spraying were less than 1% of their ADIs.

• Journal of Korean Orthopaedic Sports Medicine
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• v.1 no.2
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• pp.154-158
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• 2002

Purpose: To compare the results of open and arthroscopic method in recurrent anterior should erinstability. Materials and Methods: The 68 patients who have been taken the open or arthroscopic Bankartrepair for the period of Jan. 1995 to April. 2000. One group (23 patients) had elected an arthroscopic Bankart repair, the other group (45 patients) had chosen open stabilization. Patients were followed up12 to 63 months (ave. 34 months) after surgery. Results: We found 2 cases of subluxation out of open repair group, and then treated by conservative method. There were another 2 cases of dislocation and 2 cases of subluxation out of arthroscopicrepair group, and we have taken out 1 case of reoperation by open method. Using the functional scales by Rowe, the patients who have taken the open method posted at the average point of 87, while the arthroscopic method posted 85 points. Patients satisfaction points were 84.6 and 72.5 respectively. There were no criteria of statistically significant except stability and motion score. Conclusion: Open Bankart repair would be better in stability, and arthroscopic method in ROM gain. Proper patient selection based on physical examination and arthroscopic inspection to optimize the indications contributed to successful treatment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.4
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• pp.289-296
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• 1990

The antimicrobial and antioxidant activities of grapefruit seed extract(GFSE), which was extracted with glycerine in the special schematic extraction apparatus, were investigated for handling and processing of fishery products. The effectivity of GFSE has been tried on sardine, mackerel and shrimp divided into six lots for each fishery product: control(no treatment) and five GFSE-treated samples. Samples were inoculated with Salmenella typhi, incubated for 24hrs at $30^{\circ}C$ in dextrose-tryptone broth medium and prepared for microbiological 8f chemical analysis and organoleptic assessment. The bacteriological analytical results with GFSE(250ppm) showed the reduction of $1.8\times10^6\to2.0\times10^4,\;1.9\times10^6\to1.8\times10^4$ and $1.6\times10^6\to2.7\times10^3$ in total bacterial count for sardine, mackerel and shrimp, respectively. The test results with GFSE(500ppm) showed a $100\%$ reduction of bacterial mackerel treated with GFSE(500ppm) was reduced to $1.1\times10^4$ and $9.0\times10^3$ respectively. Antioxidant effect of treatment with GFSE at 500ppm level for three products was significant. LSD test results on organoleptic parameter for the samples treated with various showed a significant influence on the appearance, odor and texture in which at concentration 500ppm level give the excellent scours compared to each control.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.487-494
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• 1995

To assay the quality of anchovy sauce, 10 kinds of commercial anchovy sauce(CAS) were purchased from markets and traditional anchovy sauce(TAS) were prepared. And their physicochemical-microbial characteristics were compared. The compositions of CAS were as followed; pH $5.5{\sim}5.7$, salinity $21.0{\sim}23.2%$, VBN $92.8{\sim}305.4\;mg/100g$, total nitrogen $928.0{\sim}1870.9\;mg%$, amino-nitrogen $338.6{\sim}680.3\;mg%$, and acidity $11.58{\sim}24.58\;ml$. The CAS was lower in pH, smaller in contents of VBN, total-N, amino-N and larger in contents of moisture, salinity than TAS. In Hunter values, CAS was generally lower in L, b values whereas higher in a and ${\Delta}E$ values than TAS. Viable cell counts on 0% NaCl-medium of CAS and TAS were $6.4{\times}10^1{\sim}3.0{\times}10^5\;and\;8.7{\times}10^4$, and those on 2.5% NaCl-medium were $0.8{\times}10^2{\sim}2.2{\times}10^5\;and\;1.6{\times}10^4{\sim}4.5{\times}10^5$, respectively. These viable cell counts in CAS and TAS were gradually decreased according to storage time. In composition of extractives, total free amino acid contents of CAS and TAS were $5498.5{\sim}12123.8\;mg%$, 12797.9 mg%, and these contents were gradually decreased during storage. The major amino acids were found glutamic acid, alanine and leucine in CAS, and alanine, glutamic acid, leucine and valine in TAS. Also contents of hypoxanthine, TMAO, TMA in CAS and TAS were shown $86.4{\sim}161.2\;mg%,\;51.6{\sim}99.2\;mg%,\;23.2{\sim}42.9\;mg%$ and 103.7 mg%, 128.8 mg%, 55.8 mg%, respectively. We may conclude from the results of present experiments that parts of tested CAS were somewhat putrefied and there was a great difference in the quality compared with TAS, whereas TAS maintained good conditions for preserving the quality until storage 2 years.

• Journal of Korean Public Health Nursing
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• v.2 no.2
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• pp.81-98
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• 1988

The purpose of this study was to fine out the general physical status of the neonates, and to identify the risk factors of the mothers and the neonates which were significantly related to the neonatal diseases during hospitalization. The data were obtained from clinical records of 1098 neonates born in Seoul Red cross Hospital between January 1st of 1984 and December 31th of 1986. The results of this study were summarized as follows: 1. General characteristics of the maternal group. 1) The average of maternal age was 26.6 years, the $91.7\%$ of the mothers de liveried at the age of 20-34 years old. 2) The distribution of the types of delivey were as follows : spontaneous delivery $39.9\%$, cesarean section $32.4\%$, vaccum extraction $25.7\%$, and breech delivery$2.0\%$. 3) The $40.3\%$ of the total de liveried mother had experienced abortion. 4) The $42.3\%$ of the total deliveried mother had one or more obstetric risk factors. 2. General characteristics of the neonatal group. 1) In the distribution of sex, male was $49.4\%$, female $50.6\%$. 2) The average of birth weights was 3,020gm. The distribution of birth weight were as follows; nomal weight $85.5\%$, low birth weight $12.7\%$ and high birth weight $2.5\%$. 3) The average of gestational age was 39.2 weeks. The distribution of gestational age were as follows; full term $77.4\%$, preterm $13.7\%$, and postterm $8.9\%$. 4) The average of Apgar Score was 9.0 at one minute and 9.6 at five minutes. 5) The $5.7\%$ of the neonates had one or more neonatal risk symptoms and signs at birth. 3. Apgar Score by the maternal and neonatal factors. In Apgar Score at one minute, normal group was higher than that of abnormal group. Apgar Score at five minutes was slightly higher than that at one minute. 4. The distribution of the maternal risk factors and the neonatal risk factors. 1) The total numbers of the maternal risk factors were 1376. The distribution of the maternal risk factors were as follows: obstetric factor $33.7\%$, abortion $32.2\%$, breech and cesarean section delivery $27.5\%$ and maternal age under 19 years and over 35 years $6.6\%$. 2) The total numbers of the neonatal risk factors were 517. The distribution of the neonatal risk factors were as follows: gestational age under 37 weeks and over 42 weeks $48.0\%$, birth weight under 2500gm and over 4000gm $12.2\%$, Apgar score under 4 at one munute $6.4\%$ and Apgar score at five munutes $2.7\%$. 3) The total numbers of the obstetric risk factors were 661. The types of the obstetric risk factors were meconium stained amniotic fluid $22.0\%$, premature rupture of membrane $17.5\%$. absence prenatal care $14.1\%$, unmarried pregnancy $10.3\%$, placenta problem $9.0\%$, toxemia $8.0\%$. 4) The total numbers of the neonatal risk symptoms and signs at birth were 83. The types of the neonatal risk symptoms and signs were respiratory distress $65.1\%$, neonatal apnea $14.4\%$, convulsion $13.3%$, meconium aspiration syndrome $4.8\%$, cyanosis $2.4\%$. 5. The relationship between the maternal risk factors and the neonatal risk factors. 1) Maternal age under 19 years or over 35 years was significantly related to Apgar Score under 4 at 5 minutes. 2) Breech delivery or cesarean section was significantly related to neonatal risk factor at birth such as birth weight, gestational age, Apgar Score at one minute and at five minutes. and neonatal risk symptoms and signs. 3) Obstetric risk factors were significantly related to the neonatal risk factors at birth. 4) Abortion was not related to the neonatal risk factors. 6. The relationship between neonatal diseases during hosptalization and the maternal or the neonatal risk factors. 1) The total numbers of neonatal diseases during hospitalization were 281. The distribution of neonatal diseases were as follows: birth trauma $38.1\%$, infectious disease $31.3\%$, hematologic disease $21.4\%$, respiratory disease $6.0\%$, neurologic disease $2.5\%$. cardiovascular disease $0.7\%$. 3) Most maternal risk factors except abortion were significantly related to neonatal diseases. 4) Most neonatal risk factors at birth were significantly related to neonatal diseases.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.330-336
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• 1996

Quality characteristics of mash of takju prepared by different raw materials such at nonglutinous rice. glutinous rice, barley and wheat flour were investigated during fermentation. At the beginning stage of fermentation, ethanol content was in the range of $0{\sim}1.2%$ but it was increased to $9.8{\sim}11.6%$ after 16 day of fermentation. takju that was made of nonglutious rice with starter showed higher ethanol content than any other treatment. At the first stage, pH of takju that was made of nonglutinous rice without starter was 6.57 while other sample showed pH $5.04{\sim}5.80.$ There was no significant difference in pH value between treatments after 2 day of fermentation. Total acid was increased rapidly at the first stage of fermentation, and increased slowly after 2 day of fermentation. Takju that was made of nonglutious rice without of fermentation, and increased slowly after 2 day of fermentation. Takju that was made of nonglutious rice without addition starer showed higher total acid content than the other teratments. Total sugar contents were $19.18{\sim}20.23%$ at the beginning of fermentation, and decreased to $5.21{\sim}14.03%$ after 2-4 days of fermentation. Takju that was made of wheat flour showed higher value of total sugar during the fermentation. Reducing sugar contents of takju decreased with fermentation progressing to $0.2{\sim}0.5%$ after 16 day if fermentation. L value decreased during the fermentation. period and that of takju that was made of barley had lowest L value among the treatment. Alcohols, such as n-propanol ($nd{\sim}0.05\;mg/ml$), iso-butanol (0.02), iso-amyl alcohol ($nd{\sim}0.13$), n-hexanol ($nd{\sim}0.17$), n-heptanol ($nd{\sim}0.09$), and phenylethanol ($nd{\sim}0.02$) were detected. There were no alcohols detected at the beginning of fermentation, but their contents were increased during fermentation.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.476-481
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• 1997

For the effect of water-soluble degraded chitosan on the shelf-life of tofu, sterilized distilled water, 0.5% degraded chitosan, 0.5% fumaric acid and 0.5% lactic acid used as an tofu-immersion solutions were investigated by microbial counts, pH, and turbidity during the periods of storage at $4^{\circ}C$. After 2 weeks storage, total aerobic microbial counts in tap water and sterilized distilled water used as an immersion solution were $3.8\;{\times}\;10^8$ and $1.8\;{\times}\;10^8\;CFU/mL$, respectively. In 0.5% fumaric acid and 0.5% lactic acid immersion solutions, the microbial counts were around $10^7\;CFU/mL$ after 2 weeks while the microbial population in 0.5% water-soluble degraded chitosan were, however, $1.6\;{\times}\;10^5\;CFU/mL$ after 2 weeks and $1.7{\times}10^7\;CFU/mL$ after 3 weeks. The lag phase of initial contaminated microbes in 0.5% degraded chitosan solution was longer than those of other treatments. The addition of 0.5% fumaric acid and 0.5% lactic acid decreased the initial pH to pH 5.0, while those of tap water, sterilized distilled water and 0.5% degraded chitosan stabilized the immersion solution at around pH 7.2. All initial pH values were decreased during storage and then slowly increased as storage time was increased. The turbidities in all treatments were increased during storage, but the addition of 0.5% degraded chitosan showed the lowest change, compared to other treatments, showing that the water-soluble degraded chitosan has a good antimicrobial effect and has a potential use to extend the shelf-life of tofu product.