• Journal of Food Hygiene and Safety
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• v.3 no.4
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• pp.203-209
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• 1988

This study was performed to develop the simple and rapid determination method of preservatives in Yogurt and Soybean.sauce. 1. The analytical method by HPLC system was as follow: The sample was diluted, centrifuged, filtered, if necessary, and analyzed by HPLC system with UV detector. 2. The analytical method by GLC system was as follow: The sample was extracted directly with ether, added cone. sulfuric acid to destroy emulsion and analyzed by the GLC system with FID. 3. The recovery rates of preservatives by the above methods were higher than 99.0 %. 4. Total running time for the above methods was less than 50 minutes. Especially, the running time for dilution method by HPLC system was one-third of that for GLC method.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.256-261
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• 2000

Effect of gamma irradiation on quality properties of half·cooked noodle was studied. The noodle were treated with lactic acid(0.1%, w/w), heat(10 min in boiling water) or their combination after cooking for 3 min, and irradiated at 0, 5 and 10 kGy. The noodle were stored at 25。C for 5 weeks and microbial population, Aw, pH, and texture profiles were examined. Fungi were completely eliminated by gamma-irradiation with 5 or 10 kGy does. Number of aerobic bacteria were also decreased by 2 and 4 log cycles with dose of 5 and 10 kGy, respectively. The D10 values of aerobic bacteria were 2.34∼2.95 kGy. Growth of the aerobic bacteria that survived even at 10 kGy of irradiation were significantly inhibited during storage. Acidification of half-cooked noodle was suppressed by gamma irradiation but A${_w}$ were not affected. Stickiness was decreased at the beginning of storage by gamma irradiation but was restored after 3 weeks. The results indicated that the gamma irradiation would be useful to improve quality and storage stability of half-cooked noodle.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.896-901
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• 2000

The effect of gamma-irradiation on the microbiological and general quality changes of the Chungkukjang was studied. Chungkukjang was prepared, irradiated at 0, 5, 10 and 20 kGy, and then stored at $25^{\circ}C$ for six weeks. The results showed that the vegetative Bacillus cell was decreased by 5 log cycles with dose of 10 kGy with 1.78 kGy of $D_{10}$ value. Also, Bacillus was nearly eliminated by 20 kGy and that survived 10 kGy gamma irradiation was decreased significantly with the duration of storage period. The formation of $NH_{2}-nitrogen$ and $NH_{3}-nitrogen$, acidification and browning were repressed by gamma irradiation. Therefore, it was considered that the Chungkukjang treated with gamma irradiation maintained better quality than that of the control with storage.

• Food Science and Preservation
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• v.6 no.3
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• pp.286-291
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• 1999

This study was carried out to determine the effect of dose and timing of gamma irradiation and post-irradiation treatment with some preservatives of cut flowers on their longevity of rose and chrysanthemum. Cut roses which were soaked in 2% sugar solution persist to 0.75 kGy irradiation treatments. In post-treatments with some preservative solutions, the mixture group of 2% sucrose,2000m silver nitrate and 3.0% crysal were available in flower quality, but the 200 ppm silver nitrate solution treatment showed serious blackening of floral stems and resulted On negative effect in flower quality. Effect of gamma irradiation and all preservative solutions on the cut mum longevity were showed almost same tendency with rose cut flower longevity experiments. The 2% sugar dipping solution in mum cut flower showed the most superior preservative effect compared with the my other preservative solutions tested. Also non-irradiated treatment extended to flower up to complete wilt.

• The Journal of Natural Sciences
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• v.7
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• pp.53-58
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• 1995

To elucidate the effect of egg white lysozyme from Ogol fowl on the preservation of milks, fishcurd and sausage, changes of pH, volatile base nitrogen content and viable cell count were investigated during the storage periods at $20^{\circ}C$, $30^{\circ}C$ and $37^{\circ}C$ after the addition of lysozyme in each foods. Volatile base nitrogen count of raw milk as marker of spoilage was lowest(63 mg%) in 0.05% lysozyme addition lot which was stored at $20^{\circ}C$ for 2 days, and its preservation effect by lysozyme at $30^{\circ}C$ was enhanced with addition of glycine(0.1%). Preservation effect by lysozyme in commercial milk at $37^{\circ}C$ and in fishcurd at $5^{\circ}C$ and $20^{\circ}C$ were also good, and when sausage was stored at $5^{\circ}C$ after treatment of lysozyme instead of sorbic acid, its preservation effect was acceptable.

• Bulletin of Food Technology
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• v.7 no.1
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• pp.10-21
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• 1994

최근 국민소득의 급격한 증가와 더불어 식생활 패턴에도 커다란 변화를 나타내고 있다. 식생활에 있어서 기호의 다양화, 생활의 고도화 그리고 식품가공기술의 발단과 더불어 편의 식품등 가공식품의 보급이 급속히 증가하고 있는 실정이다. 가공식품 산업의 역할은 보존성, 기호성 및 편리성의 향상이며 이중에서 특히 기호성의 향상은 빼놓을 수 없는 중요한 역할이라 할 수 있다. 기호성의 향상에 가장 밀접한 관련이 있는 것이 조미료이며 식생활의 다양화, 고급화에 따라서 조미료의 사용에 있어서도 종전의 글루타민산 나트륨(mono-sodium glutamate)으로부터 동식물 엑기스 등의 천연 조미료를 이용하려는 변화가 오래전부터 일고 있다. 천연 조미료가 소재가 될수있는 소재는 동식물성 식품중 여러가지 종류가 있으나 그중 축육류는 풍부한 영양성과 더불어 소비자의 기호성이 높을 뿐만 아니라 독특한 향미성이 있어 각종 조리 및 라면스프, 육제품등 가공식품의 조미 소재로서 이용도가 날로 증대되고 있다.

• Bulletin of Food Technology
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• v.25 no.2
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• pp.164-169
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• 2012

최근 식생활 문화의 서구화와 여성들의 사회생활 참여의 증가, 외식산업의 성장 등으로 동치미와 같은 김치류의 담금이 대량생산을 통해 이루어지고 있으며, 동치미를 현대인의 기호에 맞추어 산업화 하고자 다양한 연구가 진행되어 왔다. 동치미와 같은 전통식품을 현대인의 기호에 맞추어 상품화하기 위한 기능성 음료의 개발이 그 한 예로, 동치미 가공시 문제가 되는 담금조건과 보존성을 증대시키기 위한 방안을 수립하여 대량생산이 가능케 한다면, 건강지향적 의미가 제품에 포함되어 동치미의 음료화를 통한 산업화에 기여할 수 있을 것으로 생각된다.

• Analytical Science and Technology
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• v.33 no.6
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• pp.233-239
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• 2020

This study was performed to develop an analytical method using Carrez reagents as the precipitant to effectively and easily remove proteins and lipids while pretreating samples for the simultaneous determination of preservatives, including dehydroacetic acid (DHA), sorbic acid (SA), benzoic acid (BA), methyl ρ-hydroxybenzoate (MP), ethyl ρ-hydroxybenzoate (EP), propyl ρ-hydroxybenzoate (PP), isopropyl ρ-hydroxybenzoate (IPP), butyl ρ-hydroxybenzoate (BP), and isobutyl ρ-hydroxybenzoate (IBP). The effective selectivity was determined by HPLC separation analysis for nine preservatives in the test solution, after removing interfering materials such as lipids and proteins. The method developed in this study showed excellent linearity at 0.999 or higher. The limit of detection (LOD) ranged from 0.09 to ~0.12 mg/L and the limit of quantitation (LOQ) was ~0.280.37 mg/L. The results of the recovery test on processed foods, including pickles, cheeses, processed meat products, beverages, sauces, and emulsified foods showed DHA, SA, BA, MP, EP, IPP, PP, IBP, and BP at 90.9~107.7 %, 85.4~113.7 %, 90.7~111.6 %, 84.5~111.2 %, 81.3~110.9 %, 82.5~102.2 %, 81.1~110.0 %, 80.9~109.0 %, and 82.4~110.3 %, respectively. The probability of the simultaneous analytical method developed in this study as a quantitative method was confirmed for various processed foods.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.557-561
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• 2005

Effects of natural preservatives on quality and shelf-life of fresh pork were investigated by evaluating changes in physicochemical properties, sensory evaluation, and mcrobial properties during storage. Acidity and VBN values of pork with preservatives were lower than those of control. Total bacterial count of pork with preservatives was significantly lower than that of control during storage. Sensory results showed pork with preservatives had lower sensory color and off-flavor scores than control. Changes in pH, VBN, total bacterial count, coliform group, and sensory evaluation revealed pork with preservatives showed less quality changes than control during storage, regardless of storage temperature. Results indicated that addition of preservatives to pork increased shelf-life by 7 days at $4^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.652-660
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• 2002

To develop natural food preservatives for extending the shelf-life of jeotkal (salted and fermented seafood), antimicrobial substances were extracted from 32 types of medicinal herbs and edible plants using 95% ethanol. Among the extracts, Glycyrrhizae radix, Curcumae domestica, Galla rhois, and Resina pini showed relatively high inhibitory effects on the growth of the microorganisms isolated from the deteriorated jeotkal. We selected and tested the extract from Recina pini as a natural jeotkal preservative. This ethanol extract was purified partially by adding equal quantity of water, through which 77% of insoluble materials were removed as impurities. In manufacturing modified jeotkal using squid, sucrose and starch syrup were substituted with sorbitol, $glucono-{\delta}-lactone$ was added instead of vitamin C and lactic acid, and sterilized hot pepper was used instead of natural one. The shelf-life of modified jeotkal was prolonged by 4 days compared with the control jeotkal when stored at $20^{\circ}C$, while that of modified jeotkal containing 1.0% partially purified Recina pini extract was prolonged by 6 days compared to the control. The same tests were conducted for the changran (stomach and intestine of Alaska pollack) jeotkal preservation. The shelf-life of the control jeotkal was 24 days, whereas the modified jeotkal and the Resina pini extract-containing modified jeotkal maintained their qualities without changes in microbial and chemical characteristics for 90 days at $20^{\circ}C$ storage.