• Journal of Life Science
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• v.8 no.6
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• pp.648-653
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• 1998

The development of natural food preservatives instead of chemical synthetic food preservatives is world wide inte-rest. Authors already investigated that cinnamon bark extract revealed antimicrobial activity against general spoilage microorganisms of food especially its acitivity was stronger against molds than against bacteria. In this paper, authors examined the mirobial flora from the spoiled fish meat paste products and also checked the possibility of cinnamon bark extract food preservative for prolong the shelf life of the fish paste product and breads. The predominat bacteria was Bacillus sp. as about 98% of the total microorganisms isolated from unpacked or packed spoiled fish meat paste products. While molds and yeast are not detected from the vacuum packed products. The MIC(minimum inhibitory concentration) of cinnamon bark extract against the isolated spoilage bacteria and molds was 160~640$\mu\textrm{g}$/$m\ell$ and 40~80$\mu\textrm{g}$/$m\ell$, respectively. When the diluted cinnamon bark extract (the extract : ethanol=1 : 3) was sprayed on the surface of fried fish meat paste product, molds growth was delayed by 2 days at room temperature. The shelf lifes of sandwich and glutinousrice bread which surface sprayed with the diluted extract(1 : 1) was extended by 5 and 7 days, respectively.

• Korean Journal of Plant Resources
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• v.33 no.4
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• pp.404-416
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• 2020

Studies on the preservation and propagation of tropical and subtropical plants are required, but the studies are insufficient in Korea. Since 2013, the Tropical Plant Resources Research Center has been collaborating on field research and publication to preserve plant diversity in Myanmar protected areas and Sagging areas in cooperation with Ministry of Natural Resources and Environment Conservation and the Myanmar Forest Research Institute. This study is to provide information on cooperative projects. As a result of the joint research between the Korea National Arboretum and Myanmar, in December 2018, the Korea National Arboretum Tropical Plant Resources Research Center is on display for conservation and education purposes with the 65 Myanmar useful materials and specimens of 326 kinds of plants and specimens that Myanmar Forest Research Institute donated. This donation is the first case of Myanmar's export of plant organisms to a foreign country, and as for the Korea National Arboretum, it is the second official case of introducing a mass plant from foreign governments. The study will also accelerate preservation biodiversity and propagation methods of tropical and subtropical plants as well as research on biodiversity conservation and industrial use.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1476-1480
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• 2016

Anti-microbial effects of the medium extracts from three different lactic acid bacteria (LB1, Lactobacillus acidophilus; LB2, Lactobacillus casei; LB3, Lactobacillus sicerae) were investigated. Three different extracts of lactic acid bacteria media (ELAM) did not show significant changes in pork loin quality after 3 and 14 days of cold storage such as general contents, colors, pH, and TBARS. To determine anti-bacterial activity of three ELAM, three pathogenic bacteria (Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus) were obtained and incubated with ELAM-absorbed paper discs. ELAM of LB2 and LB3 showed significantly larger bacterial growth inhibitory zones compared with that of LB1 (P<0.05). When the pathogenic bacteria inoculated in pork loin with three ELAM, total microbial contents of pork loin treated with ELAM of LB3 after 14 days of cold storage showed significantly lower microbial contents compared to those of control, LB1 and LB2 (P<0.05). In conclusion, ELAM of LB3 derived from L. sicerae had the most effective pathogenic bacteria inhibitory activity on agar and pork loin. This is the first result to report the antibacterial effect of L. sicerae. If the safety and toxicity characteristics of L. sicerae are further investigated, this new lactic acid bacterium would have potential as an effective and nature-friendly food preserving agent.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.40-46
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• 2000

The sensitivity of various pathogenic bacteria(Listeria monocytogenes, Staphylococcus aureus, Aeromonas hydrophila, Escherichia coli O157:H7 and Salmonella typhimurium) to the pine needle and green tea extracts was tested. Water extract of pine needle(PNW), 70% ethanol extract of pine needle(PNE), water extract of green tea(GTW) and 70% ethanol extract of green tea(GTE) were prepared for the test of antibacterial activty. Tryptic soy broth(TSB) containing 0∼2%(w/v) of pine needle and green tea extracts were inoculated with 10$\^$5/∼10$\^$6/ cells/ml of each bacterium and incubated at 35$\^{C}$ for 24 hours. The standard plate count method was used to measure the inhibitory effect of the extracts. Minimum inhibitory concentration(MIC) and minimum bactericidal concentration(MBC) were derived from the survival curves of pathogenic bacteria. Antibacterial activities of the pine needle and green tea extracts were compared with that of sodium benzoate, a preservative, by clear zone test. L. monocytogenes, S. aureus and A. hydrophila were completely inhibited at 0.4∼1.6% level while E. coli and S. typhimurium were very resistant to the pine needle extracts. Green tea extracts completely inhibited all strains tested at 0.2∼1.0% level and bactercidal to all strains except L. monocytogenes at 0.5∼2.0% level. Antibacterial activities of pine needle and green tea extracts were stronger than that of sodium benzoate. The order of antibacterial activities of pine needle and green tea extracts to the pathogenic bacteria was GTE > GTW > PNE > PNW. This result suggests that green tea extracts can be used as an effective natural antibacterial agent in food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.990-995
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• 2016

In the present study, reversed-phase HPLC was utilized to quantify the ${\beta}$-carotene content of 22 kinds of raw and blanched vegetables consumed in Korea. In addition, true retention (TR) of ${\beta}$-carotene in samples was obtained. For quantification of ${\beta}$-carotene, external standard curve was obtained with limit of detection and limit of quantitation. The ${\beta}$-carotene contents in 22 raw vegetables ranged from 6.29 (bellflower root) to $7,050.73{\mu}g/100g$ (spinach, field culture). After blanching, ${\beta}$-carotene contents of 13 vegetables increased up to 103.05% while nine vegetables resulted in reduced content, ranging from -2.17 to -29.16%. However, even though increased ${\beta}$-carotene content was observed after blanching, TR of some vegetables was lower than 100% due to their weight reduction. The highest TR of ${\beta}$-carotene was found from blanched cabbage (164.46%) while the lowest TR was found from Turcz (Gomchwi) at 59.35%. TR is an effective method to evaluate retention of nutrients in cooked foods, considering changes of nutrient content and weight.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1351-1357
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• 2016

Green tea (Camellia sinensis) seed extract (GTSE) was prepared under various pretreatment conditions and used to investigate its extraction yield and anti-yeast activity. Anti-yeast activity of GTSE from seeds with or without the coats was the same, whereas the extraction yield was slightly higher in extract from seeds without the coat. Anti-yeast activity of GTSE from seeds with different water contents or particle sizes was the same, whereas the extraction yield was highest in extract from seeds with 7.3% moisture or a smaller particle size. Anti-yeast activity of defatted green tea seed extract (DGTSE) was the same as that of GTSE. Extraction yield was higher in DGTSE from defatted seeds by the oil press machine compared to hexane extraction. Defatted green tea seed (DGTS), a by-product from the oil extraction process, is a good natural source of anti-yeast preservative. The extraction yield and anti-yeast activity of DGTSE were investigated using various extraction solvents, temperatures, and times. The results show that water was an economic extraction solvent, and anti-yeast activity of DGTSE was unstable at $90^{\circ}C$. These results suggest that water, extraction temperature of $50^{\circ}C$, and extraction time of 4 h were the most efficient for extraction of anti-yeast compounds from DGTS.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.176-180
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• 1981

Chicken patties and frankfurters were manufactured by varying the relative proportion of MDM to HDM as raw materials, and their palatability, shelf-life and textural properties were evaluated. The obtained results were as follows: 1. Chicken patty containing MDM slowed gradual increase in TBA value during frozen storage, but its storage up to g weeks presented no problems in flavor stability. 2. Color score and total palatability of chicken patty were best for the product containing 30% MDM. It was also concluded that MDM can be included in the patties up to 50% of total meat with good results, but more than 70% was not recommended. 3. The formulation of MDM up to 50% in frankfurter gave a quite satisfactory acceptability and textural properties compararable to frankfurter made of 100% HDM, but the inclusion of more than 70% MDM was not recommended. 4. The TBA value of frankfurter containg MDM did not increase to any great extent until 4 weeks of storage at $4^{\circ}C$, indicating no unique problems in flavor instability compared to regular frankfurter. 5. It was concluded that processed meat products such as patties and frankfurters containing MDM up to $30{\sim}35%$ of total meat ingredients gave satisfactory results in color, texture and palatability, comparable to regular products.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.327-332
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• 2003

This study was conducted to investigate the characteristics of strains which were isolated from market milk treated with ESL(extended shelf life) and conventional system, and to compare the microbiological quality of ESL milk with conventional milk. In order to characterize the isolated strains, purification, Gram staining, spore staining, catalase, oxidase, motility test, and identification by means of automatic identificator were performed. The results obtained are as follows: total 364 selected strains were analyzed in this study. Depending upon the isolated source, the number of strains from conventional milk was found to be Higher than ESL-milk. By means of grouping of total strains, Bacillus ssp. and Staphylococcus ssp. showed to be predominant. But most of strains were distributed with various groups except Lactobacillus ssp. When the isolates were compared with milk process methods, Enterococcus ssp. was detected much on market milk treated with LTLT pasteurization. Also, Pseudomonas ssp. was detected much on conventional milk treated with UHT pasteurization. By comparison with genus groups depending upon storage temperature of market milk, the higher milk storage temperature increased, the most frequency detected Bacillus ssp. increased. Also, Pseudomonas ssp. was detected most frequently at 10$^{\circ}C$ storage condition. Generally this genus derived from post-contamination during milk processing and related to the quality of market milk during chilled system. In conclusion, it was shown that ESL system reduced post-contamination during milk process, following the improvement of product quality and life cycle during the distribution of market milk.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.441-447
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• 1999

Changes in flavor characteristics of roasted coffee in 6 package models during storage were investigated by GC/MS analysis and sensory evaluation to establish the criteria of the shelf-life of the roasted coffee in three flavor quality-'fresh', 'satisfying' and 'minimally acceptable' levels. In direct headspace method of GC/MS, 47 volatile compounds were analyzed and the light volatile compounds were reduced sharply at initial stage of storage and faster in the package with air. The correlation between % retention of 2,3-butanedione and overall aroma of roasted coffee showed good linear-relation, of which correlation coefficient (R) were from 0.999 to 0.904 depending on package models, indicating that 2,3-butanedione would be an index chemical for evaluating the freshness of roasted coffee. In sensory evaluation of 6 package models during storage, roasted whole beans (RB) and roasted and ground (RG) coffee in air-package were preserved in 'fresh quality' for $0.5{\sim}1$ week, 'satisfying quality' for $2{\sim}3$ weeks and 'minimally acceptable quality' for 12 weeks, while roasted whole beans in valve-package and roasted and ground coffees in vacuum-package, nitrogen-package and oxygen absorbent-package were preserved in 'fresh quality' for $2{\sim}4$ weeks, 'satisfying quality' for $12{\sim}24$ weeks and 'minimally acceptable quality' for 52 weeks. The oxygen absorbent-package was slightly less effective than other three methods.

• Food Science of Animal Resources
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• v.22 no.3
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• pp.247-251
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• 2002

This study was carried out to investigate the keeping quality of market milks collected from several dairy processing companies. Microbiological, chemical, and sensory properties of Intra-high temperature(UHT) treated milks stored at 5, 10, 15t were evaluated during the storage of 154days. No significant difference during the storage was shown in bacterial counts, pH and titratable acidity. Standard plate count(SPC) was remained less than 20,000 cfu/ml after 15 day storage at 5, 10, 15$^{\circ}C$. Also, Psychrotrophic bacterial count and Coliform count were not detected or detected at low level. The pH ranged from 6.55 to 6.83 and the titratable acidity ranged from 0.13% to 0.16%. In sensory evaluation, UHT milks showed normal flavor until 10days, but thereafter off-flavor was slightly developed. Consequently, UHT milks remained in good quality when stored at 5$^{\circ}C$,10$^{\circ}C$t until 15days except sensory properties. According to this experiment, the shelf-life of UHT milk can be extended to 10 days, even though maintaining the storage temperature strictly below 10 t in milk market is not easy.