• Title/Summary/Keyword: 판매

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A Study on Total Mercury and Methylmercury in Commercial Tuna, Billfish, and Deep-sea Fish in Seoul Metropolitan City (서울시 유통 다랑어류, 새치류 및 심해성 어류의 총수은 및 메틸수은 축적에 대한 고찰)

  • Kim, Jin-Ah;Yuk, Dong-Hyun;Park, Young-Ae;Choi, Hee-Jin;Kim, Youn-Cheon;Kim, Moo-Sang
    • Korean Journal of Food Science and Technology
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    • v.45 no.3
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    • pp.376-381
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    • 2013
  • In this study, we monitored total mercury and methylmercury concentrations in tuna, billfish, and deep-sea fish distributed in Seoul city. With the acquired data, we carried out statistical analysis and an exposure assessment for intake. The mean concentrations (mg/kg) of total mercury and methylmercury were $0.32{\pm}0.31/0.20{\pm}0.20$ for tuna, $0.43{\pm}0.48/0.20{\pm}0.17$ for patagonian toothfish, $0.99{\pm}0.72/0.51{\pm}0.40$ for billfish and $1.20{\pm}0.70/0.95{\pm}0.51$ for sharks, respectively. We found that sharks, billfish, patagonian toothfish, and tuna were more contaminated with total mercury and methylmercury, in sequence, and that 66% of the total mercury concentration consisted of methylmercury, on average. Although the estimated weekly intakes of methylmercury from commercial deep-sea fish were lower than the weekly intakes recommended by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), we identified that the total mercury and methylmercury concentrations in tuna, billfish, and deep-sea fish continued to increase with the passage of time. Therefore, we confirmed the necessity of continuous monitoring and comprehensive analysis for general safety.

Study on the Quality of Market Dahi Compared to Laboratory Made Dahi

  • Shekh, A.L.;Wadud, A.;Islam, M.A.;Rahman, S.M.E.;Sarkar, M.M.;Ding, Tian;Choi, Jae-Ho;Oh, Deog-Hwan
    • Journal of Food Hygiene and Safety
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    • v.24 no.4
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    • pp.318-323
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    • 2009
  • Dahi is yoghurt like fermented dairy products available in Bangladesh made by traditional ways from raw milk. The aim of the present study was to check and compare the present quality status of the market dahi in reference to laboratory made dahi. For this, dahi was prepared in the laboratory (A) and collected from Kishoregonj district (B), Gazipur district (C), Bogra district (D) and Dhaka district (E and F). Consumer acceptance quality was judged on 100 point by a judge panel and chemical and microbiological quality test were done by established methods. 'A' type dahi was superior followed by E, D, F, B and C considering the consumer acceptance quality parameter. From chemical test, it appears that, B possess the lowest pH ($3.75\;{\pm}\;0.05$) and highest was in C ($4.46\;{\pm}\;0.15$). Total solids content of F type dahi ($318.40\;{\pm}\;4.44\;g/kg$) was highest and fat ($52.00\;{\pm}\;2.00\;g/kg$), protein ($44.33\;{\pm}\;2.00\;g/kg$) and ash ($10.76\;{\pm}\;0.31\;g/kg$) content were also higher in F type dahi. E and A type dahi were also with considerable figure in chemical quality parameter. Dahi B was inferior in respect of microbiological quality- total viable count (TVC) (${\times}\;10^5\;cfu/ml$) content was $94.00\;{\pm}\;4.58$, yeast (cfu/ml) content was $183.33\;{\pm}\;15.28$ and mold (cfu/ml) content was $53.33\;{\pm}\;15.28$. The TVC (${\times}\;10^5\;cfu/ml$), yeast (cfu/ml) and mold (cfu/ml) content of A type dahi were $39.67\;{\pm}\;4.51$, $50.00\;{\pm}\;10.00$ and $20.00\;{\pm}\;10.00$, respectively. Considering all the three major quality aspects dahi A was superior than others followed by F, D, E, C and B.

Monitoring of Total Sugar Contents in Processed Foods and Noncommercial Foodservice Foods (국내 유통 가공식품과 단체급식 메뉴의 당 함량 실태조사)

  • Choi, Mi-Hee;Kwon, Kwang-Il;Kim, Jee-Young;Lee, Jee-Sun;Kim, Jong-Wook;Park, Hye-Kyung;Kim, Myung-Chul;Kim, Gun-Hee
    • Korean Journal of Food Science and Technology
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    • v.40 no.3
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    • pp.337-342
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    • 2008
  • In this study, HPLC was used to determine the total sugar contents of processed foods as well as main and side dishes that were acquired from noncommercial foodservices. The total sugar content was identified as the total amount of both mono- and di-saccharides according to the nutritional information standard defined by the Korea Food and Drug Administration. The results for the processed foods were as follows: $25.3{\pm}9.5%$ for biscuits, $11.7{\pm}10.6%$ for snacks, $29.9{\pm}17.7%$ for chocolate, $35.5{\pm}9.3%$ for processed chocolate products, $11.0{\pm}2.7%$ for fruit juice, $10.0{\pm}3.6%$ for carbonated beverages, $23.0{\pm}3.2%$ for ice cream, $24.5{\pm}3.2%$ for ice milk, and $11.4{\pm}2.6%$ for stirred yogurt. Overall, candy items had relatively higher total sugar contents ($71.1{\pm}19.3%$ ) than any other items. Foods in the school zone had $52.3{\pm}24.4%$ total sugars. The noncommercial foodservice foods were classified into 5 main dish categories and 12 side dish categories. The total sugar contents of the main dishes were $2.6{\pm}1.9%$ for cooked rice with seasoning, and $4.7{\pm}0.1%$ for spaghetti. Among the side dishes, hard boiled foods and stir-fried foods contained the highest amounts of sugar, which were dependent on the main ingredients in the foods. Other side dishes with high sugar contents included seasoned vegetables/dried fish/seaweed ($5.5{\pm}5.3%$), salads ($5.6{\pm}3.1%$), and kimchies ($5.7{\pm}4.1%$). The total sugar contents of the side dishes ranged widely, and were significantly different according to main ingredients, cooking method, and amount of spice.

Use of Chicken Meat and Processing Technologies (가금육의 이용과 가공기술)

  • Ahn, Dong-Uk
    • Proceedings of the Korea Society of Poultry Science Conference
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    • 2003.07b
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    • pp.67-88
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    • 2003
  • The consumption of poultry meat (chicken and turkey) grew the most during the past few decades due to several contributing factors such as low price. product research and development. favorable meat characteristics, responsive to consumer needs, vertical integration and industry consolidation, new processing equipments and technology, and aggressive marketing. The major processing technologies developed and used in chicken processing include forming/restructuring, tumbling, curing, smoking, massaging, injection, marination, emulsifying, breading, battering, shredding, dicing, and individual quick freezing. These processing technologies were applied to various parts of chicken including whole carcass. Product developments using breast, thigh, and mechanically separated chicken meat greatly increased the utilization of poultry meat. Chicken breast became the symbol of healthy food, which made chicken meat as the most frequent menu items in restaurants. However, the use of and product development for dark meat, which includes thigh, drum, and chicken wings were rather limited due to comparatively high fat content in dark meat. Majority of chicken are currently sold as further processed ready-to-cook or ready-to-eat forms. Major quality issues in chicken meat include pink color problems in uncured cooked breast, lipid oxidation and off-flavor, tenderness PSE breast, and food safety. Research and development to ensure the safety and quality of raw and cooked chicken meat using new processing technologies will be the major issues in the future as they are now. Especially, the application of irradiation in raw and cooked chicken meat products will be increased dramatically within next 5 years. The market share of ready-to-eat cooked meat products will be increased. More portion controlled finished products, dark meat products, and organic and ethnic products with various packaging approaches will also be introduced.

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An Alternative Approach for Setting Equilibrium Prices of Sericultural Products (잠사류의 균형 가격모색)

  • 이질현
    • Journal of Sericultural and Entomological Science
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    • no.12
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    • pp.47-50
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    • 1970
  • There are many factors affecting the development of sericultural industry in Korea. The setting of a rational pricing system for sericultural products is one of important activities of the Korean Government to improve the incentives to producers. The determination o: the prices for many years were based on the production costs including a certain level of profits. Some of cost items are in conflict both in cocoon producers and silk-reeling industries. Government officials have to evaluate these conflicting problems and estimate the consequences of their decisions. In this situation the final decision often became political decisions. This analysis is aimed at providing an alternative method of setting the prices of sericultural products. The criteria of the equilibrium employed in this analysis are based on economic principle which equilibrium condition is determined by the relationships between the marginal productivity of input factors and factor prices. In order to obtain the related information Cobb-Douglas'functions were fitted using KIST computer and data were obtained mostly from the Bank of Korea and the Ministry of Agriculture and Forestru, An important assumption is that "Opportunity Costs" of factors input in both cocoon production and silk-Peeling industries are same, The major finding s obtained are as followings. 1) The sum of coefficient of production elastisity in silk-reeling industries is greater than one. Silk-reeling industries are operating under the situation of increasing return to scale and it is, therefore, expected to develop the industries as the capital-intensive large scale. 2) The cocoon producing farmers are under the situations of the decreasing return to scale and it is expected to continue their cocoon farming as the labor-intensive small scale, assuming the present level of production technology. As the development of commercial farming, the resources input in cocoon production will be shifted to the production for higher profitable crops, 3) The price elastisity of production is higher in cocoon production than in silk-reeling industries. It is expected that the price changing effects on domestic production will be resulted from cocoon producers. 4) Based on analysis results of marginal productivities and the opportunity costs of resources, cocoon price for meeting equilibrium price condition is to be increased by 8-16 percent or standard price level of silk increased by 6-8 percent. There were the possibilities of over evaluation on opportunity cost of resources input in silk-reeling industries, or income transfered from the farmers to the industries. It is recommended that the prices for meeting equilibrium price conditions are to be determined by 72 percent for cocoon and 28 percent for silk-reeling costs, based on standard level of the exporting prices.

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Quality standard of Pleurotus eryngii for production of customized-type and high quality mushroom (소비자 맞춤형 고품질 큰느타리버섯 생산을 위한 품질관리 기준)

  • Lee, Chan-Jung;Yoo, Young-Mi;Han, Ju-Yeon;Cheong, Jong-Chun;Jhune, Chang-Sung;Moon, Ji-Won;Kong, Won-Sik;Suh, Jang-Sun
    • Journal of Mushroom
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    • v.12 no.1
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    • pp.67-72
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    • 2014
  • This study was carried out to provide standardization for mushroom production of high quality at farmhouse. The standardization does much to improve merchantable quality, distribution efficiency and fair dealings by shipping of the standard agricultural products. Therefore, modification of these standards is required to fit farmhouse situations. The standardization for production of Pleurotus eryngii of high quality follows like this. A grades were above 90 g at average weight, more 50 mm at stipe thick, 1.6~1.7 at stipe length/stipe thick rate and 1.1~1.2 at pileus diameter/stipe thick ratio. B grades were more 45 g at average weight, above 40 mm at stipe thick, 1.8~1.9 at stipe length/stipe thick ratio and 1.2~1.4 at pileus diameter/stipe thick ratio.

Breeding and characterization of 'Creamy', a new interspecific hybrid between Pleurotus ferulae and P. tuoliensis (아위느타리와 백령느타리의 종간교잡 품종 '크리미'의 육성 및 특성)

  • Oh, Min-Ji;Shin, Pyung-Gyun;Lim, Ji-Hoon;Oh, Youn-Lee;Jang, Kab-Yeul;Kong, Won-Sik
    • Journal of Mushroom
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    • v.17 no.4
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    • pp.224-229
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    • 2019
  • The two most common mushroom species grown in Korea are pearl oyster mushroom (Pleurotus ostreatus) and king oyster mushroom (P. eryngii). In recent years, the production of king oyster mushroom greatly increased due to the automation of the cultivation facilities, and it became a major export mushroom owing to its excellent shelf life. However, the increase in the production of king oyster mushroom led to a decline in its market price; thus, necessitating the development of new mushroom species that could replace king oyster mushroom, to diversify the mushroom market for the benefit of both, the producers and the consumers. The Mushroom division at the National Institute of Horticultural & Herbal Science (NIHHS) reported the development of a new interspecific hybrid between P. ferulae and P. tuoliensis, referred to as 'Creamy.' Two parental strains KMCC00430 (Bisan2ho, P. ferulae) and KMCC00461 (P. tuoliensis) were selected based on the results of genetic resource analysis, and their monokaryons were collected. About 1,000 Mon-Mon crosses were performed and 73 of them were selected. Following repeated cultivation tests and strain analyses, we selected strain 7773, which had a bright creamy pileus and a thick straight stipe, and named it 'Creamy.' Optimum temperature for mycelial growth of Creamy was 25-30℃, and that for fruiting body growth was 16℃. The pileus, which had a brighter creamy color, was small in size with a diameter of 61.2 mm. Although it was cultivated in suboptimal conditions, such as low temperature and high CO2 concentration, Creamy was characterized by its straight and smooth stipe. Field production tests and further analyses indicated that the yield of Creamy was 5% higher than that of Baekhwang. It is expected that Creamy, the new interspecific hybrid with a bright creamy pileus and a pleasant flavor, will help create new opportunities for mushroom farmers and diversify the mushroom market.

Overview of Real-time Visibility System for Food (Livestock Products) Transportation Systems on HACCP Application and Systematization (축산물 유통단계의 HACCP 적용과 체계화를 위한 실시간 관제시스템에 대한 현황)

  • Kim, Hyoun-Wook;Lee, Joo-Yeon;Hong, Wan-Soo;Hwang, Sun-Min;Lee, Victor;Rhim, Seong-Ryul;Paik, Hyun-Dong
    • Food Science of Animal Resources
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    • v.30 no.6
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    • pp.896-904
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    • 2010
  • HACCP is a scientific and systematic program that identifies specific hazards and gives measurements in order to control them and ensure the safety of foods. Transportation of livestock and its products is one of the vulnerable sectors regarding food safety in Korea, as meats are transported by truck in the form of a carcass or packaged meat in a box. HACCP application and its acceleration of distribution, in particular transportation, are regarded as important to providing consumers with ultimately safe livestock products. To achieve this goal, practical tools for HACCP application should be developed. Supply chain management (SCM) is a holistic and strategic approach to demand, operations, procurement, and logistics process management. SCM has been beneficially applied to several industries, notably in vehicle manufacture and the retail trade. HACCP-based real-time visibility system using wireless application (WAP) of the livestock distribution is centralized management system that enables control of temperature and HACCP management in real-time for livestock transportation. Therefore, the application of HACCP to livestock distribution (transportation, storage, and sale) can be activated. Using this system, HACCP management can be made easier, and distribution of safe livestock products can be achieved.

Microbiological Quality and Growth and Survival of Foodborne Pathogens in Ready-To-Eat Egg Products (즉석섭취 알 가공품의 미생물학적 품질 및 주요 식중독 균의 증식·생존 분석)

  • Jo, Hye Jin;Choi, Beom Geun;Wu, Yan;Moon, Jin San;Kim, Young Jo;Yoon, Ki Sun
    • Journal of Food Hygiene and Safety
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    • v.30 no.2
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    • pp.178-188
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    • 2015
  • Microbial quality of baked egg products was evaluated by counting the levels of sanitary indicative bacteria (aerobic plate counts, coliforms, and E. coli), L. monocytogenes and Salmonella spp. at the critical control points (CCPs) of manufacturing process. In addition, the survival and growth of foodborne pathogens in various egg products (cheese, tuna, tteokgalbi, pizza omelets, baked egg, and steamed egg) were investigated at 4, 10, and $15^{\circ}C$. The contamination level of aerobic plate counts decreased from 4.67 log CFU/g at CCP 1 to 0.56 log CFU/g at CCP 3 in baked egg products. No coliforms and E. coli were detected at all CCPs. Although L. innocua and Salmonella spp. were identified at CCP 1, no L. monocytogenes and Salmonella spp. were detected in the final products. The contamination levels of aerobic plate counts and coliforms in egg strips and number of aerobic plate counts in Tteokgalbi omelet are higher than the microbiological standard of processed egg products. At $10^{\circ}C$, the growth of all pathogens was not prevented in omelet and baked egg, but the populations of S. Typhimurium and E. coli were reduced in steamed egg at $10^{\circ}C$, regardless of the presence of other pathogens. The growth of L. monocytogenes was faster than that of S. Typhimurium and E. coli in omelet. More rapid growth of S. Enteritidis than S. Typhimurium was observed in egg products, indicating the greater risk of S. Enteritidis than S. Typhimurium in egg products.

Microbiological Quality and Safety Assessment of Commercial Ready-to-Eat Side Dishes Sold in Gyeonggi-do

  • Hwang, Sun-Il;Kim, Sang-Tae;Han, Na-Eun;Choi, Yu-Mi;Kim, Hye-Young;Ham, Hyun-Kyung;Lee, Chan-Mi;Park, Yong-Bae;Son, Mi-Hui
    • Journal of Food Hygiene and Safety
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    • v.35 no.5
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    • pp.468-476
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    • 2020
  • We aimed to analyze the microbiological quality of the ready-to-eat (RTE) side dishes collected from traditional markets, supermarkets, and cafeterias in Gyeonggi-do in 2019. A total of 108 samples were analyzed for total aerobic bacterial counts, coliforms and foodborne pathogens depending on place of purchase and cooking methods. Results show that Bacillus cereus was detected in 14 (12.9%) out of 108 samples of side dishes, while no other foodborne pathogens were detected. The mean detected level (range) of total aerobic bacteria depending on place of purchase was 5.8 log CFU/g (3.0 to 8.2 log CFU/g) for traditional markets, 4.3 log CFU/g (2.4 to 7.8 log CFU/g) for supermarkets, and 3.80 log CFU/g (0.0 to 6.8 log CFU/g) for cafeterias, indicating that there was a significant (P<0.05) difference in total aerobic bacterial counts among places of purchase. Among the samples, the highest counts of total aerobic bacteria and coliforms were detected in saengchae (raw vegetables), followed by namul (seasoned herbs, vegetables), bokkeum (stir-fried foods), and jorim (foods cooked in soy sauce). The growth of total aerobic bacteria in seasoned soybean sprouts was inhibited when the sprouts were stored at 4℃ up to 24 h, whereas bacteria rapidly grew at 20 and 35℃ after 3 and 6 h, respectively. These results reveal that storage temperature might play a significant role for the microbiological quality of seasoned soybean sprouts when they are sold in markets. Thus, this study suggests that RTE side dishes should be stored at refrigerated temperature when being sold at markets as well as after purchasing to improve their microbiological quality.