• Korean journal of food and cookery science
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• v.15 no.2
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• pp.102-107
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• 1999

Several ingredients of kimchi including chinese cabbage, garlic, leek, big green onion, and small green onion were assayed for their chitinase activities. Kimchi with various leek contents (4, 8, 12%) were fermented at 15$^{\circ}C$ for 9 days and the chitinase (EC 3.2.1.14) activity and textural properties were determined. The chitinase activity of the ingredients was in the order of garlic>leek>small green onion>chinese cabbage>big green onion. During fermentation, the chitinase activity of kimchi juice appeared more prominent than that of kimchr tissue, however, it was decreased in all kimchi samples among which the control sample showed a remarkable drop. The activity of chitinase in kimchi tissue increased until 3rd or 5th day of fermentation and then decreased. The puncture force of all kimchi samples decreased and those of leek-added kimchi were higher than those of control. The above results suggested that the addition of leek for kimchi preparation could contribute to the improvement of textural qualities of kimchi due to chitinase activities of leek during fermentation.

• Korean Journal of Environmental Agriculture
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• v.41 no.1
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• pp.55-64
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• 2022

BACKGROUND: This study was conducted to evaluate the residual characteristics and safety assessment of αcypermethrin and deltamethrin in minor crops, chives and spring onion cultivated in greenhouse. METHODS AND RESULTS: The insecticides α-cypermethrin 2% EC and deltamethrin 1% EC used in the experiment were diluted 1,000 times and then sprayed on chives and spring onion twice with 1-week intervals at 0, 7, 14, and 21 days before harvest. The residual insecticides were extracted from the minor crops using QuEchERS method and analyzed by GC-MS/MS. The average initial residues of α-cypermethrin and deltamethrin in chives after 21 days decreased from 2.74 to 0.82 mg/kg and 1.12 to 0.16 mg/kg, respectively. Similarly, in spring onion the residues after the same periods decreased from 0.26 to <0.01 mg/kg for α-cypermethrin and from 0.07 to <0.01 mg/kg for deltamethrin. CONCLUSION(S): The PHIs (pre-harvest intervals) for α-cypermethrin and deltamethrin in chives are recommended as 14 days before harvest with twice applications of the pesticides, whereas for α-cypermethrin in spring onion PHI of 7 days before harvest is recommended with 3 times of applications and PHI of 21 days for deltamethrin. The theoretical maximum daily intakes of cypermethrin and deltamethrin were 68.8% and 64.2%, respectively, indicating that residues of both compounds did not pose considerable health risks to consumers.

• Food Science and Preservation
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• v.23 no.2
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• pp.145-154
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• 2016

This study investigated the possibility of usage of freeze-dried ingredients for the preparation of Nabak kimchi. The quality characteristics of Nabak kimchi using freeze-dried ingredients (radish, kimchi cabbage, green onion, garlic and ginger) were monitored during storage at $4^{\circ}C$. The initial pH of Nabak kimchi was 5.76~5.93, however, it decreased significantly over increasing storage periods (p<0.05). The titratable acidity of Nabak kimchi increased during storage, reaching 0.43~1.08%. Among the freeze-dried samples, those treated with freeze-dried radish and minor ingredients showed lower titratable acidity than that of the control. The initial number of total aerobic and lactic acid bacteria were 5.57~6.25, and 5.52~6.24 log CFU/g, respectively. After 28 days, the population of total aerobic and lactic acid bacteria in the raw ingredients and freeze-dried minor ingredients was less than 8.0 log CFU/g, but more than 9.0 log CFU/g in other samples. Yeasts and molds in Nabak kimchi were detected up to 2~3 log CFU/g, but coliforms were not detected in all samples during storage. The score of firmness and overall acceptability in the control, raw ingredients and freeze-dried minor ingredients were significantly higher than others (p<0.05). These results indicated that freeze-dried ingredients, such as green onion, garlic, and ginger, can be used in kimchi and would delay microbial growth and extend the shelf-life of kimchi without any deduction of sensory quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.379-389
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• 2008

This study was conducted to assess the microbiological quality of raw and cooked foods served in the elementary school food service. Raw and cooked food samples were collected from 11 selected elementary schools in both June to July and September to October of 2005. Petrifilm plates were used to determine (in duplicate) total aerobic colony counts (PAC), Enterobacteriaceae (PE), coliform counts (PCC), and E. coli counts (PEC). Heavy contamination of Enterobacteriaceae (from 0.08 to 7.40 log CFU/g) and total coliform (0.50 to 6.52 log CFU/g) were observed in raw materials and cooked foods. Escherichia coli (E. coli) were detected in the sample of currant tomato (3.70 log CFU/g), sesame leaf (3.59 log CFU/g), dropwort (0.20 log CFU/g), crown daisy (3.15 log CFU/g), parsley (3.00 log CFU/g), peeled green onion (1.74 log CFU/g), frozen pork (0.65 log CFU/g), frozen beef (0.20 or 1.50 log CFU/g), chicken (1.78 log CFU/g), and young radish leaf seasoned with soybean paste (1.24 log CFU/g). Multiplex PCR system was used to determine the food-borne pathogens: Salmonella spp., Bacillus cereus (B. cereus), E. coli O157:H7, Staphylococcus aureus, Listeria monocytogenes (L. monocytogenes), Vibrio parahaemolyticus, Campylobacter jejuni (C. jejuni), Shigella spp., B. cereus was detected in 19 samples of raw materials and 8 samples of cooked foods. With regard to quantitative analysis, B. cereus counts exceeded 5.46, 3.48 and 1.79 log CFU/g in sesame leaf, peeled green onion and seasoned mungbean jelly, respectively. E. coli O157:H7 was detected on 2 samples of frozen beefs, and its biochemical characteristics of one beef sample was confirmed with API 20E kit (93.7%). L. monocytogenes was detected in fried rice paper dumpling, but the presumptive colonies were not detected onto the conventional plate. C. jejuni was detected in peeled & washed onion.

• Food Science and Preservation
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• v.16 no.2
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• pp.160-165
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• 2009

Microbiological and sensory qualities of Musaengchae prepared with gamma-irradiated red pepper powder were investigated during storage at $4^{\circ}C$. Total aerobic bacteria in non-irradiated raw materials prior to Musangchae preparation were 6.71 log CFU/g in red pepper powder, 3.39 log CFU/g in radish, 2.21 log CFU/g in scallion, and 2.10 log CFU/g in garlic, respectively. Coliforms(2.15 log CFU/g) were detected only in red pepper powder, and not in Musangchae to which gamma-irradiated red pepper powder. None of pH, Hunter's color value, or sensory properties were significantly affected by addition of irradiated red pepper powder. These results suggest that addition of such powder, after irradiation with less then 10 kGy, could improve Musangchae microbiological safety without changing the sensory or physical qualities.

• Proceedings of the Korea Water Resources Association Conference
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• 2011.05a
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• pp.470-470
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• 2011

환경부 하수재이용사업은 2007년도 하수도법 개정을 통해 공공하수처리시설 처리수의 재이용 의무화를 시작으로 2010년도 "물의 재이용 촉진 및 지원에 관한 법률"의 시행으로 전국적으로 사업이 확대되고 있다. 제주도 월정하수처리장은 2009년도 하수재이용사업지구로 선정이 되어 2010년도부터 농업용목적의 재이용으로 구체적인 설계와 시공이 추진되고 있는 사업지구이다. 제주도에서는 지하수보존을 위해 대체수자원 개발 방안을 시급히 마련중에 있다. 특히, 제주도 농업용수 종합계획수립(제주도, 2004)에는 하수처리수를 농업용수로 이용하기 위한 계획을 수립할 정도로 지하수 사용량을 줄이기 위한 노력을 진행중에 있으며, 그 일환으로 하수재이용사업을 지속적으로 추진하고 있다. 하수처리수의 농업용수 재이용은 사용된 물을 재이용함으로써 물과 에너지를 절약할 수 있고, 유역 또는 해양으로 배출되는 오염원을 억제하는 장점이 있는 반면에 농산물 생육에 직접 영향을 줄뿐만 아니라 주변의 수질 생태 토양 환경 및 영농인의 보건에도 영향을 주기 때문에 장기적인 관찰과 검증작업이 필요하다. 이 에 서울대와 한국농어촌공사는 안전한 농업용수 재이용기술을 개발하기 위해 장기간 현장시험을 통해 재이용 재배기술과 함께 보건환경에 미치는 영향을 검증하였고 그 개발기술을 월정사업지구에 적용하게 되었다. 월정하수처리장이 위치한 제주 동부의 월정지역은 농지면적이 밭(374ha)과 과수(12ha)등 제주도의 전형적인 농촌마을으로 주요 재배작물은 마늘과 당근, 쪽파, 콩 등으로서 농업기반시설의 미비로 영농에 어려움을 호소하고 있으며, 2006년도에 발생한 가뭄으로 그 해 평균 수학량의 30%가 감소된 바 있는 지역이다. 제주도 농업용수 종합계획수립(2004, 제주도)에서는 10년에 한발을 기준 으로 $43,000m^3$/일의 용수가 부족할 것으로 분석하였으며 최근 $35,000m^3$/day 규모의 상수도 확보사업 계획 수립하였으나 여전히 농업용수가 부족하다. 방류수의 수질은 방류수수질기준을 만족하지만 염분함량이 높아 직접 농업용으로 사용하기에는 적당하기 않고, 농업용재이용방류수 수질기준에 맞도록 재이용시스템을 통해 재처리하여 농업용수로 사용해야 한다. 제주도에서는 이미 제주 서부하수처리장 농업용수 재이용사업(이하 판포재이용사업)'이 완료되어 재이용수를 농업용수로 공급하고 있으며 향후 지속적으로 하수재이용사업이 확대될 것으로 판단된다.

• Journal of Life Science
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• v.20 no.1
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• pp.60-65
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• 2010

Since organic sulfur compounds respond to GC/ECD sensitively, they interfere with quantitative separation of pesticides during residual pesticide analysis of Allium species. In this study, it was intended to develop a rapid and simple method for pesticide multi-residues analysis through clean-up and interferences by a solid-phase extraction (SPE). An SPE method employing silver nitrate impregnated Florosil cartridge was developed and evaluated for the elimination of sulfur compounds from the test solution of Allium species during pesticide residues analysis. The silver nitrate impregnated Florosil cartridge was prepared by efflux of 3 ml of 20% silver nitrate solution through Florosil cartridge (1 g packing, 6 ml tube). The extracts equivalent to 2, 4 6, and 10 g of each sample were loaded onto the cartridge and allowed to exude, and then the exudations were analyzed by GC/ECD. More than 95% of sulfur compounds were removed from the loaded extracts equivalent, up to 6 g in onion, 4 g in spring onion and 4 g in shallot, respectively. 40 pesticides were spiked in the Allium species and loaded onto the cartridge to determine the recoveries; from this, the recoveries of 34 pesticides were within 70~120%.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.891-896
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• 1995

In order to screen natural inhibitor of tyrosinase which catalyzes an enzymatic browning of some foods and in vivo synthesis of melanin, inhibitory effect of 129 edible plants and 15 chemical compounds on the in vivo melanin synthesis by mushroom tyrosinase was analyzed. Among leafy vegetables tested, radish bud, red chicory, Shepherd's purse and small green onion were found to have more than 50% tyrosinase inhibition effect in the descending order. Chinese radish and garlic in root vegetables, and nameko, shiitake and oyster mushroom in mushrooms, and teas showed also more than 50% inhibition effect. Among fruit vegetables tested, red pepper, Chinese quince and avocado were found to have more than 50% tyrosinase inhibition effect, while fruits generally showed low inhibitory effect. Medicinal plants which inhibit tyrosinase more than 50% were mume fructus>cinamomi ramulus>rubi fructus>mori cortex>biotae orientalis folium>puerariae radix, and herbs with more than 50% inhibitory effect were allspice>clove>mustard. In some chemical compounds tested, 4-hexylresorcinol, L-cysteine, glutathione, sodium bisulfite and kojic acid showed powerful inhibition effect on mushroom tyrosinase.

• Journal of Dairy Science and Biotechnology
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• v.41 no.3
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• pp.126-137
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• 2023

In this study, we isolated lactic acid bacteria from Allium wakegi and examined the usability of culture supernatants obtained from these lactic acid bacteria. The antibacterial activity of the culture supernatant obtained from the isolated lactic acid bacteria against the pathogens Escherichia and Salmonella spp. was measured. The obtained lactic acid bacteria culture medium showed significant antibacterial activity against pathogenic bacteria in a dose-dependent manner. The effects of pH and heat denaturation on the observed anti-pathogenic bacterial activity was also investigated. Adjusting the culture supernatant to pH 7 resulted in loss of all antibacterial activity against pathogenic bacteria, suggesting that the antibacterial activity of the obtained culture supernatant against pathogenic bacteria is influenced by organic acids. Assessment of the heat stability of the anti-pathogenic bacterial activity revealed that heat treatment did not diminish activity. The obtained lactic acid bacteria culture medium is thus stable against heat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1472-1481
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• 2007

The purposes of the study were to find refined taste of ancestor through historical research about traditional cooking method and ingredient for the purpose of enriching today#s dietary life and to hand down a particular style of regional dish and excellence of nutritional aspect by providing a standard recipe and nutrition analysis data on #Dong-rae Pajeon#. To collect data about traditional ingredients and cooking method, researcher interviewed seven local natives who have kept a traditional food costumes, visited four restaurants, and reviewed ten cookbooks. The interviewees recalled and demonstrated the cooking procedure. The standard recipe of #Dong-rae Pajeon# was created after three experimental cookings, based on the recipes of the natives, restaurants, and cookbooks. According to the natives# statements, #Dong-rae Pajeon# was a special dish that was offered to the king at #Samzi-nal# (March 3rd of the lunar calendar). It was also a seasonal (before cherry blooming time) and memorial service dish of the province#s high society. The main ingredients were small green onion, dropwort, beef, seafood (large clam, mussel, clam meat, oyster, shrimp, fresh water conch), waxy rice powder, non-wax rice powder, and sesame oil which were abundant in Busan and Kijang region. Energy per 100 g of #Dong-rae Pajeon# was 148 kcal. Protein, lipid, fiber, Ca, and Fe contents were 8.8 g, 2.0 g, 8.6 g, 57.7 mg, and 1.8 mg respectively. Contents of cystine, lysine, leucine, valine, isoleucine which are essential amino acids were high in #Dong-rae Pajeon#. Fatty acids contents are oleic acid (20.5%), linoleic acid (20.1%) and linolenic acid (10.4%) while P/M/S ratio was 0.73/0.67/1.