• Food Science and Preservation
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• v.10 no.2
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• pp.241-245
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• 2003

To develope tea-fungus beverage(TB), media added various kinds of ingredients including black tea, persimmon leave tea, pine needle, mugwort mycelia and fruiting body of Cordyceps spp. were prepared fur fermentation. Tea-fungus beverage(TB) was prepared with tea-fungus by fermentation for 2 weeks at 30 $^{\circ}C$. Functional properties of antibacterial activity, electron donating ability and nitrite scavenging ability were investigated in tea-fungus beverage(TB) and 5 times diluted tea-fungus beverage(DTB). Antibacterial activity against pathogenic E. coli and S. aureus was excellent in TB added pine needle, mycelia and fruiting body of Cordyceps japonioa while no activity in TB added persimmon leave tea. Electron donating ability of TB were ranged from 41％ to 87% in TB and were ranged from 11% to 63％ in DFB, high ability was in TB and DTB added pine needle and persimmon leave tea, while low ability in FB and DTB added mycelia and fruiting body of C. militaris. Nitrite scavenging ability was 63% in TB added black tea and 44% in TB added persimmon leave tea. Other ingredients added TB had weak nitrite scavenging ability.

• Feed Journal
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• v.6 no.3 s.55
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• pp.65-68
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• 2008

지난 2월 21일 천안연암대학에서 목초 및 사료작물종자의 해외의존도가 높은 현재의 상황을 극복하고 국산종자의 육성을 활성화 하는 방안과 유통체계의 정립을 보다 확고히 하고자 (사)한국초지조사료학회에서 "사료작물 종자의 활성화 방안"이라는 주제로 심포지엄을 개최하였다. 이번 심포지엄에서는 사료작물 종자산업 및 품종육성 활성화 방안(국립종자원 최근진 박사), 국내 목초 사료작물 신품종 육성현황 및 개발계획(농촌진흥청 작물과학원 문현귀 박사), 사료작물 종자유통질서와 종자수급체계 확립방안((주)ABS 코리아 신하용 대표이사)에 대한 연사들의 주제발표가 있었다. 주제발표 후 마련된 토론에서는 심포지엄 참가자와 발표자들간의 질의응답시간도 가졌다. 이번 심포지엄에서는 현재 국내 종자산업의 심각성을 진단하고, 세계농업을 좌우할 종자산업을 미래산업으로 인식하여 국내의 연구개발수준을 한 단계 더 끌어올리고, 대부분 수입에 의존하고 있는 사료작물종자에 대한 개탄과 함께 종자산업을 미래 고부가가치 산업으로 육성토록 하는 방안에 대한 국내 연구진과 산업체 종사자의 열띤 토론이 이어졌다. 다음은 심포지엄에 발표된 주제를 간단히 정리한 것이다.

• Journal of Food Hygiene and Safety
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• v.24 no.2
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• pp.143-147
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• 2009

A survey of food preservatives, sulfur dioxide and microbial contamination levels was conducted on 73 seasoned dried fishes(41 squids, 17 filleted fish, 6 Alaska pollack, 9 others) collected from domestic markets and internet. Among preservatives, only sorbic acid was detected in 25 samples including 23 seasoned dried squids, 1 seasoned filleted fish and 1 seasoned dried Alaska pollack with a range $0.01{\sim}0.92g/kg$. Sulfur dioxide was detected from one sample(seasoned dried squid) and its content was 10.5 mg/kg. All samples were contaminated by total aerobic bacteria, and the degree was $3.00{\sim}6.45\;log_{10}$ CFU/g(average level was $5.09\;log_{10}$ CFU/g). Escherichia coli, Salmonella spp. and Staphylococcus aureus were not detected in all samples. On the basis of the results above, most of the seasoned dried fishes were appropriate for Korea food standard, yet biological hygiene control will be needed constantly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.3
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• pp.358-367
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• 2017

Preservatives, as food additives, are occasionally intrinsic to natural raw materials or sometimes generated during the fermentation process as reported in many research articles. Preservative compounds in raw food materials may persist in the final food product, which is not supposed to include such preservative compounds. In this study, we validated an analytical method for preservative compounds in raw materials of functional foods. Quantification of benzoic acid and sorbic acid was determined using HPLC-PDA analysis after distillation, whereas propionic acid was quantified with GC-FID. A significant set of validation data (accuracy, precision, linearity, recovery, etc) was acquired. A total of 212 samples were collected for analysis of naturally occurred preservatives, and preservatives were detected in 85 samples. Most of the detected samples showed less 10 mg/kg of preservatives. The results of this study provide fundamental data on naturally occurring preservatives in raw materials of functional foods. Moreover, building up a database of naturally occurring preservatives could solve problems in the current scientific data.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.3
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• pp.385-391
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• 2011

The purpose of this study was to analyze the importance and performance of sanitation management within childcare center foodservice facilities in Gyeongbuk province. The survey involved 248 people who participated in the food hygiene and safety education for childcare center managers in Gyeongbuk province from June to July 2010. A total of 236 survey papers were analyzed statistically by SPSS program. By the method, t-test and importance-performance analysis (IPA) was performed. Among the respondents, facility managers are 40s (41.9%) which accounted the most percentage, and for the type of facility, the largest amount was home (39.9%). The number of preschool children who are under 20 people accounted for 45.3% and food service staffs were accounted for 36.7%. No significant differences were observed for the four items on the IPA, except for the topics "the immediate deal with trash and leftover food" and "minimizing time (within 2 hours) for distribution after cooking" (p<0.001). The average score on the IPA was 4.14 points, and the average score for the importance of the evaluation was 4.49 points out of 5. Finally, childcare facility managers are aware of the importance that is lower than can be done. The results suggest that continuing education is necessary to administrators to manage the health care facility effectively.

• Korean Journal of Agricultural Science
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• v.35 no.2
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• pp.155-165
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• 2008

A seasoned squid Jeotkal, Korean traditional fermented seafood, and its ingredients for manufacturing, including red hot pepper powder, ground garlic, sesame seeds, were irradiated with 0, 0.5, 1, 2, and 5 kGy by electron beam and stored at $4^{\circ}C$ for 4 weeks to determine the changes in microbiological and sensory characteristics. The initial contamination of squid Jeotkal such as total aerobic bacteria, yeast & mold, and coliform bacteria were at the levels of 2.88, 3.04, and 4.20 log CFU/g, respectively. However, electron beam irradiation with does at 5 kGy reduced the total aerobic bacteria to about 1 log CFU/g. Yeast & mold and coliform bacteria were reduced to 1-2 log CFU/g after 2 kGy of irradiation and reached to undetected level when the sample was irradiated at 5 kGy and following storage at $4^{\circ}C$ for 4 weeks. Sensory characteristics showed that electron beam irradiation of up to 5 kGy did not adversely affect overall acceptability of squid Jeotkal and its ingredients during cold storage. Therefore, electron beam irradiation is one of the possible means to improve storage stability of seasoned squid jeotkal, which has limited alternative sterilization methods due to the temperature characteristics of the products.

• 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.

• Food Science and Preservation
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• v.18 no.2
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• pp.191-198
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• 2011

This study was performed for development of Haetsun Bibimbam as local food and estimated nutritional value of Haetsun Bibimbam. Preference on Bibimbab materials of 503 subjects was surveyed to select ingredients of Haetsun Bibimbab except for Haetsun vegetables. As results of survey, soybean sprout, carrot, shiitake mushroom, and green pumpkin were selected as ingredients of Haetsun Bibimbab. Overall preference of Haetsun Bibimbab made by the ratio of 1:1 of selected ingredients : Haetsun vegetables and 1:1:1 of Acanthopanacis cortex : Kalopanax pictus : Aralia elata was the highest among the samples. As a results of nutritional estimation, total amount and calorie of Haetsun Bibimbab were 404 g and 463.7 kcal, respectively. It contained 16.48 g of protein. 13.99 g of fat, 75.93 g of carbohydrate and 3.1 g crude fiber. The mineral contents of Haetsun Bibimbab shows 91.11 mg of calcium, 133.91 mg of phosphorous, 2.66 mg of iron, 1.314.66 mg of sodium and 444.791 mg of potassium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.690-697
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• 2006

This study has been carried out to estimate mean concentration and the daily intake of 2 artificial sweeteners (aspartame and sucralose) by analyzing food samples. Total number of samples was 755 and the number of samples detected for sweeteners was 33 (detection rate was 4.4%). Contribution rate to total estimated daily intake (%) of artificial sweeteners in food categories was high in candy for aspartame and sucralose. Total Estimated Daily Intakes $({\Sigma}EDI)$ for different age groups were high in $13{\sim}19$ years old for aspartame and $7{\sim}12$ years old for sucralose. Total estimated daily intakes $({\Sigma}EDI)$ of men and women were 5.10 mg/person/day and 4.88 mg/person/day, respectively. Total estimated daily intakes $({\Sigma}EDI)$ of artificial sweeteners were shown as follows; 3.75 mg/person/day for aspartame and 1.27 mg/person/day for sucralose, respectively and assuming a body weight of 55 kg. These values were ranged from $0.15{\sim}0.17%$ of acceptable daily intake (ADI) evaluated by FAO/WHO and $1.0{\sim}21.4%$ of theoretical maximum daily intake (TMDI), and therefore, judged to be safe.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.804-811
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• 2004

Mean concentration of 2 artificial sweeteners, sodium saccharin and acesulfame K, in food samples and their daily intakes were estimated. Among 755 food samples, 57 contained these artificial sweeteners. Contribution rate to total estimated daily intake (%) of artificial sweeteners in food categories were high in danmooji for sodium saccharin and ice cream for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ for different age groups were high in 30-49 year-old group for sodium saccharin and 13-19 year-old group for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ of men and women were 5.91 and 4.89 mg/man/day, respectively. Total estimated daily intakes $({\Sigma}EDI)$ based on mean body weight of 55 kg were 4.13 and 1.25 mg/man/day for sodium saccharin and acesulfame K, respectively. These values ranged within 0.2-1.5% of acceptable daily intake (ADI) evaluated by FAO/WHO and 1.2-13.5% of theoretical maximum daily intake (TMDI), and, therefore, judged to be safe.