• Journal of Food Hygiene and Safety
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• v.11 no.1
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• pp.17-24
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• 1996

The genotoxicity of combinations of four p-oxybenzoic acids (methyl paraben, ethyl paraben, isopropyl paraben, butyl paraben) and benzoic acid had been evaluated. The in vitro Ames test using Salmonella typhimurium (TA 98, TA 100, 1535, TA 1537) and the invivo micronucleus assay using mouse peripheral blood were performed. Methyl paraben plus benzoic acid, ethyl paraben plus benzoic acid, and ethl paraben plus butyl paraben slightly increased the frequency of microuncleated reticulocytes in the high doses, but were negative in Ames test with Salmonella typhimurium with and without rat liver microsomal activation. The other combinations tested were negative in Ames test and did not show any clastogenic effect in micronucleus test. These results suggest that genotoxicity can produced by th combination of p-oxybenzoic acid.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.216.2-216
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• 2003

본 연구에서는 우유에 탈지분유 또는 저장기간이 다른 3종의 통일벼(86년산, 88년산, 89년산)를 각각 2%(w/v)첨가하고 젖산균(Lacttobacillus 4종, Leuconostoc 1종)으로 발효하여 커드사으이 요구르트를 만든 후, 저장기잔이 다른 쌀의 첨가가 젖산균의 산생성과 커드상 요구르트의 품질(관능성, 점도, 저장성)에 미치는 영향을 조사하였다. TKf의 첨가로 젖산균의 산생성이 대조군(우유로만 만든 요구르트)보다 촉진되었는데, 젖산균의 종에 따라 다소 차이는 있으나 싸렝 의한 젖산균의 상생성 촉진효과는 쌀의 저장기간에 의하여 현저한 영향을 받지 않았다. 관능검사의 결과를 보면 우유에 첨가된 쌀은 저장기간이 다르더라도 요구르트의 관능성에 현저한 영향을 미치지 않았다. 점도측정의 결과를 보면 쌀의 저장기간이 경과할수록 쌀 첨가 요구르트의 첨도가 증가하였으며, 커드상 요구르트는 thixotropic fiow의 특성을 나타냈다. 5$^{\circ}C$에서 15일간 보존된 쌀 첨가요구르트의 저장성은 첨가된 쌀의 저장기간에 관계없이 우수하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.9 no.1
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• pp.33-38
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• 1980

This experiment was investigated for purpose of the clearfying the proper temperature and time needed to preserve the lactobacillus fermented products. The results obtained in this experiment were as follows; 1. The number of microorganisms in the lactobacillus fermented products were almost the same as the FAO value. 2. Microorganisms were stable at $4^{\circ}C$ but unstable at $15^{\circ}C$ and $25^{\circ}C$ in the passing of the time. 3. The range of PH changed was from 3.5 to 4.0. 4. The turbidity of the products was more changeable in groups A, B and D than in groups C and E.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.75-80
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• 1998

pH in sausages with 0.5% and 2% pyroligneous liquor was lowered rapidly respectively. Sausage with 2% pyroligneous liquor showed the lowest Aw. Antioxidant activity of 0.02% and 0.5% pyroligneous liquor was negligible but rancidity was inhibited in the sausages with 2% pyroligneous liquor and 0.02% BHA/BHT(1:1) Sensory tests showed that sausages treated with pyrolignesous liquor had lower score. The growth of lactic acid bacteria was not affected by pyroligneous liquor. But enterobacteria was not detected after 10 days fermentation of the sausages wit 0.02% BHA/ BHT 8 days in the 0.5% pyroligneous liquor and 6 days in the 2% pyroligneous liquor.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.336-339
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• 1985

Preservation effects of the addition of ethanol (0-2% w/w) in low salt (4, 8% w/w) Doenzangs were investigated. Salt and ethanol suppressed remarkably the content of titrable acidity and ammoniacal nitrogen during the fermentation for 30 days at $30^{\circ}C$. In storage test after aging, 1% ethanol and 4% salt showed almost similar antiseptic effect and in the sensory evaluation, 4% salt-1% ethanol added sample had the most overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.869-874
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• 1998

The effect of chitosanoligosaccharide(CTO) on kimchi fermentation was investigated to see the optimal CTO concentration adding into Kimchi. Lactobacillus plantarum and Leuconostoc mesenteroides were cultured in flasks under the condition of various CTO concentrations. In the case of Lactobacillus plantarium, the growth was inhibited in the degree with 52, 79 and 100% at the concentration of 0.005, 0.007, 0.05% CTO after 14 hours culture, respectively. The growth of Leuconostoc mesenteroides was significantly inhibited in the degree with 7,33 and 90% at the concentration of 0.002, 0.003 and 0.004% CTO after the culture, respectively. Kimchi was formulated with variious CTO concentrations(0.005~0.2%) and fermented at 2$0^{\circ}C$ during 12 days. The fermentation periods were increased 2~6 times more than that of control(0% CTO). Also, off-flavour by adding CTO was insignificant in all the kimchi samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.500-504
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• 2004

This study was designed to investigate the possible utilization of Zanthoxylum schinifolium as a source of decontamination agents. The antimicrobial effect of Zanthoxylum schinifolium extract was investigated against Vibrio parahaemolyticus which is food-born disease organism. Ethanol extract of Zanthoxylum schinifolium was compared with water extract of Zanthoxylum schinifolium to test antimicrobial activities against Vibrio parahaemolyticus by disk method. Ethanol extract was more effective than water ,extract on the antimicrobial activities. It had remarkable antimicrobial activities against Vibrio parahaemolyticus. It was very stable on the wide range of temperature and pH. It turned out by GC-MS that estragole (4-allyl anisole) was a major antimicrobial component of Zanthoxylum schinifolium extract. These results indicated that Zanthoxylum schinifolium extract could protect against bacterial contamination and inhibit a growth of Vibrio parahaemolyticus.

• Journal of Food Hygiene and Safety
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• v.2 no.1
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• pp.9-14
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• 1987

With the market of food products, the use of food additives is on the increase. The dye as food additives, can be used for some foods which are difficult to preserve their own colors. It can be also classified as tar dye, vegetable dye and mineral dye. Because tar dye has dense toxicity, only 15 articles among them are legally allowed to be used. Among the allowed articles, the azo compound amaranth, tartrazine, sunset yellow, and allura red, were used in determining and comparing rat hepatic azo reductase activity and we observed the flavin's effects as follows: 1. Investigation with amaranth as substrate gave an apparent Km of $645\;\mu\textrm{M}$ and Vmax of 50 n mol/min/mg protein. 2. On investigation using a fixed amaranth concentration over a range of flavin concentration, FAD significantly increased the activity of the azo reductase compared with only minor increases in reaction mediated by the NADPH-generating system alone. 3. On investigation with amaranth, tartrazine, sunset yellow allura red as electron acceptor in the absence or presence of 300 mM-FAD, sunset yellow was reduced at a rat similar to amaranth, tartrazine was reduced at a slower rate and allura red was reduced a little more rapidly.

• Journal of Food Hygiene and Safety
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• v.14 no.3
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• pp.244-248
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• 1999

This study was carried out to determine the contents of sodium saccharin, sodium benzoate and potassium sorbate in danmooji, jangachi, puffed cereal, mixed beverages, carbonated beverages, fruit and vegertable juices (excepted unheated fruit and vegertable juices) and dried fishery products(seasoned) in the market. Sodium saccharin, sodium benzoate and potassium sorb ate were analyzed by HPLC at the wavelength of 215 nm with 0.05% ammonium phosphate dibasic acetonitril mobil phase(94 : 6), and recovery rates were 96.2-100.3%, 95.8-100.9%, 96.1-99.8%, respectively. The contents of sodium saccharin were N.D.-1234.8 mg/kg in danmoogi, jangachi, puffed cereal and mixed beverages and sodium benzoate in mixed beverages, carbonated beverages, fruit and vegertable juices were N.D.-663.2 mg/kg, and potassium sorbate in danmooji, jangachi and dried fishery products were N.D.-2725.2 mg/kg.

• Food Science and Industry
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• v.53 no.3
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• pp.277-283
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• 2020

Microbial disinfection is essential to increase the preservation and safety of food. In general, thermal sterilization technology is most frequently used, but it often causes nutrient denaturation, and deterioration of food quality. Accordingly, non-thermal sterilization using a novel technology is emerging as an alternative technology. Among them, ultrasonic technology produces a disinfection effect by promoting the destruction of microorganisms by cavitation. Ultrasound technology alone has a low effect, so research is being actively conducted to develop an effective technology by applying as a hurdle technology with various other technologies. Ultrasound can be treated with various processes including traditional sterilization methods such as heating, high pressure, and chemical treatment, as well as novel technologies such as ultraviolet irradiation. Ultrasound assisted sterilization technology still remains at the laboratory level, requiring additional research such as the development of equipment for industrial application and establishment of an optimal process.