• Korean journal of food and cookery science
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• v.21 no.2 s.86
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• pp.195-200
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• 2005

Three different commercial Kimchi industry-made packaged, department store-made and ordinary market-made were analyzed for their pH, acidity and microbiological characteristics including certain harmful bacteria on selective media during a storage-fermentation period of 7 days at $2^{\circ}C\;or\;20^{\circ}C$ The pH of all the Kimchi samples wasdecreased from 5.85 to 3.82 and their total acidities increased from 0.2 to 1.18 as the fermentation continued during the storage-fermentation. E. coli and Salmonella sp. of $0\~1101$ cfu/mL were found in the industry-made Kimchi just after purchase time. As the storage-fermentation proceeded, the viable numbers of these bacteria had been reduced in all Kimchi samples tested and no bacteria were detected after 5 days at $2^{\circ}C$ and 2 days at $20^{\circ}C$, respectively. On the other hand, a range of $7.9102\~2.9103$ cfu/mL of Staphylococcus sp. was detected in the department store-made and ordinary market-made Kimchi samples at the purchase time, which was higher than that of the industry-made Kimchi, and this range wasn't reduced during storage-fermentation. The viable number of yeasts in the market-made Kimchi was 2.1103 cfu/mL. These results suggest that some commercial Kimchis were contaminated by some harmful bacteria and that a portion of these bacteria remained alive in the Kimchi, even with high acidity during the edible period.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.119-124
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• 2013

This study was conducted to investigate meat quality and sensory characteristics between castrated and non-castrated dairy goats. Dairy goat of Saanen breeds was slaughtered at an age of 6 mon. Then, characteristics of dairy goat meat were analyzed to chemical compositions, collagen content, pH, meat color, cooking loss, water-holding capacity, shear force, protein solubility, and myofibrillar protein fractions by sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Also, odor from dairy goat meats was analyzed by sensory evaluation and volatile substances by gas chromatography-mass spectrometry (GC-MS). As a result, the chemical compositions and physicochemical characteristics were not significantly different between castrated and non-castrated dairy goats meat. Also, there is no difference protein solubility (sarcoplasmic, myofibrillar and total protein) and protein fraction by SDS-PAGE. Sensory evaluation results in odour scores are highly (p<0.05) non-castration dairy goat meat better than castration. As a result, overall palatability was higher (p<0.05) in castrated goat meat when compared with non-castrated one. The indole and octadecanoic acid by GC-MS based on sensory evaluation results were only detected in non-castrated dairy goat meat. Therefore, distribution for goat meats castrated compared to non-castrated dairy goat meat is expected to be able to get a good response to the Korean consumer.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.525-528
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• 2001

This study was conducted to estimate the contents of heavy metals in some health foods available on Korean markets. The samples were digested with microwave system, then analyzed using GF-AAS for the contents of lead (Pb), cadmium (Cd) and arsenic (As). The contents of mercury (Hg) were determined using a mercury analyzer. The average values of Hg, Pb, Cd and As in calcium (Ca) health foods were 0.007, 1.08, 0.02 and 0.48 mg/kg respectively. Those values in chitosan health foods were 0.001, 0.36, 0.01 and 0.03 mg/kg respectively. Those values in propolis health foods were 0.013, 4.96, 0.01 and 0.13 mg/kg, respectively. The health foods that contained cow bone powders had the highest lead contents. Based on the variation in lead contents of those products, it could be possible that they might be contaminated through raw materials and/or manufacuring process. Some propolis products were also very high in lead contents. There could be risks for some population, especially the aged who overtake those health foods, to have heavy intake of lead. Therefore, we established the lead standards of 3.0, 2.0 and 5.0mg/kg less than for Ca, chitosan and propolis health foods respectively, based on the Codex method.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.962-968
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• 2002

Effects of gamma-irradiation of 1 to 10 kGy on the microbial growth, contents of amino acids, fatty acids, and free sugars, and changes in acid values in soybean powder were studied. Irradiation doses at $3{\sim}5\;kGy$ inhibited the mold growth completely in two kinds of imported soybean powders. Contents of sulfur-containing amino acids, such as cysteine, in both soybean powders decreased with irradiation, whereas no significant changes in free amino acid and fatty acid contents of both soybean powders were observed. Free sugar contents of stachyose and sucrose in Chinese soybean powder decreased with increasing irradiation dose level, whereas, those of other sugars remained unchanged. Results of this study confirm that $3{\sim}5\;kGy$ irradiation can be safely applied to apply to soybean powder without causing significant quality deteriorations microbiologically and chemically.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1048-1056
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• 2002

Quality of fresh ginger deteriorates rapidly during low temperature storage, and its storage life is short due to sprouting and microbial spoilage. The objectives of this research were to develop, using additives, a minced ginger product, which could maintain acceptable quality for over 30 days, and to investigate its quality changes during the cold storage. Storage stability of minced ginger product was investigated from the standpoint of the inhibition of brown discoloration, gas formation and liquid-solid separation. Fresh ginger was peeled and ground to produce minced ginger (control). Sodium bisulfite, L-cysteine, NaCl, sodium benzoate, modified starch, and/or xanthan gum were added to the control to minimize quality loss during storage, and to develop an optimum formula (A) of minced ginger. Samples were packed in Nylon/PE films, stored at $5^{\circ}C$, sampled at a 30-day interval, and subjected to quality evaluations. Changes in pH, surface color, gas formation, liquid-solid separation, contents of free amino acids, free sugars, organic acids, and fatty acids were determined. Gas formation was effectively inhibited in samples with sodium benzoate and/or NaCl. Samples with xanthan gum did not result in liquid-solid separation. L-Cysteine and sodium bisulfite were effective in controlling discoloration. pH decreased during storage in all samples, except sample A. Organic acid contents of all samples increased during storage, with lactic acid content showing the highest increase. Free amino acid content decreased with increasing storage time. Free sugar content of all samples decreased during storage. Sensory results showed sample A maintained acceptable quality until 90 days of storage. These results suggest that quality of minced ginger could be successfully maintained with the additions of selected additives for up to 90 days.

• Asian Journal of Business Environment
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• v.2 no.1
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• pp.25-34
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• 2012

It is possible to use pallet for forwarding as chinese cabbages and radishes are general large-scale trading items at the agricultural wholesale market though, however, most of these are forwarded as it have packed in net bags or in P·E bags. Thus, it is still hard for palletizing. The type of packing the product in the net bag makes it difficult for palletizing. It is not a stable shape enough and easily collapsed for pallet loading. Because of this collapsibility, the corrugated cardboard box is being used to enhance forwarding efficiency, but the existing corrugated cardboard box could be crushed easily by moist what is from the agricultural product's property and it also could be squashed by the mass of the loaded box layers on itself. In contrary, the functional waterproof corrugated cardboard box is not collapsed through palletizing and it is efficient for product management with it's ventilation function in respond to pre-cooling effect. Furthermore, because it has various functional shapes as the open type, the partition type and so on, it is effective for maintaining freshness of the product and standardizing the distribution of agricultural product. It is well-known that it is possible to introduce this box to cargo-works of agricultural product. Consequently, the recognition of main distributors about the pallet distribution of the chinese cabbage and the radish was apprehended in this study for activating mechanization of loading and unloading. The survey was conducted to the main distributors such as the forwarder, the auction dealer and the commission merchant with Garak-dong wholesale market as the center. The appropriate packing materials and problems of the existing method for loading and unloading were derived through the survey. Especially, it was focused on analyzing the difference of recognition between the subject groups for the way of using waterproof cardboard corrugated box to deal with the difficult product for packing in normal corrugated box because of the box's absorption of moist from the agricultural product like a chinese cabbage and a radish. Total In the cases of the forwarders and the commission merchants, the net was highly responded as 45%, 74% from each groups for the best packing material for mechanization of distribution and the waterproof corrugated cardboard box was responded as 20%, 22% from each groups as much preferable than multi-stage wooden box. However, for the radish, the waterproof corrugated cardboard box was the best material as 56%, and the auction trader group supported it for 80%. So, the using the waterproof corrugated cardboard box for mechanization of distribution was negative for the chinese cabbage, but it was positive for the radish. The average was 2.42, the standard deviation was 1.24. The negative response(about 55%) was prevailing more than positive response(about 23%). It could be analyzed that even there was the positive recognition for using the waterproof corrugated cardboard box for the radish though the preference for low price of net bag in the chinese cabbage forwarding procedure. Still now, it seems that is a burden for using the waterproof corrugated cardboard box with high price. In the analysis on the recognition differences about using the waterproof corrugated cardboard box for the chinese cabbages and the radish between the forwarders and the commission merchants, generally the negative recognition was prevailing, but the forwarders(2.696) were more positive for using the waterproof corrugated cardboard box than the commission merchants(2.145).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.612-617
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• 1999

The quality characteristics of 15 kinds of the commercial northern sand lance, Ammodytes Personatus sauce (CNS) of korean traditional salt-fermented fish sauces were evaluated comparing to the traditional northern sand lance, Ammodytes Personatus sauce (TNS). The ranges of chemical compositions of the CNSs were $66.5\~71.0\%$ moisture, $19.3\~24.6\%$ ash, $4.7\~12.0\%$ crude protein, and the pH and salinity were $5.56\~6.47\%,\;24.0\~32.9\%$, respectively. Total nitrogen, amino nitrogen, total free amino acid and total ATP related compounds (sum of ATP$\~$IMP, HxR, Hx and uric acid) were in the ranges of 0.781$\~$ 1,918 g, 445.9$\~$1037.9 mg, 3,258.9$\~$6:562.6mg in 100 ml CNSs, and 4.766$\~$8.989 $\mu$mol in 1 ml CNSs. The CNSs were higher in content of moisture, TMAO, TMA and pH, but lower in content of crude protein, salinity, total nitrogen, amino nitrogen, total ATP related compounds, absorbance at 453 nm and total free amino acid than the TNSs, Both CNS and TNS samples were rich in free amino acids, such as glutamic acid, lysine, alanine, leucine, valine, aspartic acid and isoleucine in the order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.926-934
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• 2006

The base for preparing oyster hydrolysate-added yogurt was consisted of whole milk (1,000 mL), skim milk (44.05 to 42.05 g), enzymatic oyster hydrolysates powder (OHP, 0 to 2.0 g) and pectin. The yogurt base was fermented with 7 kinds of starter cultures (3% based on yogurt volume), such as Lactobacillus acidophilus, lactobacillus bulgaricus, lactobacillus casei, Lactobacillus fermentum, Lactobacillus pentosus, Streptcoccus thermophilus and the mixed starters (L. bulgaricus and S. thermophilus) at optimal temperature. Processing condition and quality characteristics of the yogurt were evaluated by analyzing pH, titratable acidity, viscosity, viable cell count, functional properties and sensory evaluation. The results suggested that the optimal conditions for preparing the good quality yogurt revealed the mixed starters (L. bulgaricus and S. thermophilus) for starter culture, 1.0 g of 3 kDa hydrolysate for amount, and 5.5 hrs for fermentation time. The good quality yogurt showed 4.31 for pH, 1.07% for titratable acidity, 469 cps for viscosity and $4.9{\times}10^8\;CFU/mL$ for viable cell count. The hydrolysate-added yogurt was 2 times higher in ACE inhibitory and antioxidant activities than commercial yogurt, and kept good quality during storage of 15 days at $5^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.34 no.5
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• pp.447-453
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• 2019

In this study, the contamination of 4 types of heavy metals (lead, cadmium, arsenic, and mercury) was monitored in 80 seaweeds and their processed products, and a food safety assessment was also carried out for these heavy metals. Lead, cadmium and arsenic were analyzed by ICP-OES and mercury was analyzed by mercury analyzer. The detection ranges of heavy metals were found as follows: Pb (N.D-0.802 mg/kg), Cd (N.D-0.759 mg/kg), As (0.134-17.296 mg/kg), and Hg (0.0005-0.0331 mg/kg). Pb and Hg showed no significant differences among seaweeds whereas Cd and As were significantly higher in the species hizikia fusiforme (P<0.05). Food safety assessment from seaweed intake was measured by PTWI (Provisional Tolerable Weekly Intake), PTMI (Provisional Tolerable Monthly Intake), and MADL (Maximum Allowable Daily Body Load) as set by JECFA (Joint FAO/WHO Expert Committee on Food Additives). Pb and Hg were 0.197%, 0.036% of PTWI respectively, while Cd was 1.877% of PTMI and As was 0.619% of MADL. Therefore, it was found that heavy metal levels of seaweed were low and was considered to be safe for consumption.

• Korean Journal of Food Science and Technology
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• v.53 no.4
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• pp.470-478
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• 2021

This study was conducted to monitor residual pesticides in a total of 527 school foodservice agricultural products from 2019 to 2020 in Incheon. Pesticide residues in the samples were analyzed by the multi-residue method in the Korean food code for 373 pesticides using GC-MS/MS, LC-MS/MS, GC-ECD, GC-NPD, and HPLC-UVD. By monitoring the pesticides, 12 (2.3%) of the 527 pesticides were detected, and 2 (0.4%) samples exceeded the maximum residue limit. Twelve types of pesticides were detected in the agricultural products of carrot, chard, chili pepper, chwinamul, crown daisy, parsley, perilla leaves, and spinach. As a means of risk assessment through the consumption of agricultural products detected with pesticide residues, the proportion of estimated daily intake to acceptable daily intake was estimated in the range of 0.0000-39.7425%. Results showed no particular health risk through the consumption of school foodservice agricultural products with pesticide residues.