• Culinary science and hospitality research
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• v.24 no.2
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• pp.23-33
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• 2018

Food adulteration and food fraud should not be neglected. The present study aimed to investigate the awareness of adulterated food and its management beliefs and capabilities among teenagers' parents. Data were collected from 425 adolescents' parents having different levels of income and education. The results of factor analysis indicated that adulterated food management beliefs was classified into attitude, necessity, and anxiety. The adulterated food management capability was sub-grouped into hygiene and nutrition, knowledge, citizen action and environmental grasp. The adulterated food management capabilities were significantly different according child's school, education level and monthly income (p<0.05). The attitude factor of adulterated food management beliefs appeared to have a significant (p<0.05) impact on all factors of adulterated food management capabilities, however the necessity factor had a significant (p<0.001) impact only on factor of hygiene and nutrition. The results of the present study suggested that parents need to be aware themselves as well as to teach their children about right food selection and consumption. The findings of the study might be useful in government policy planning regarding the public health issues and dietary education of adolescents and parents.

• Journal of Forest and Environmental Science
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• v.25 no.1
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• pp.57-65
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• 2009

Ficus deltoidea Jack is an important and popular medicinal plant species found in the Malaysia. Plants are being collected and used based on morphology and authentication to prevent adulteration is not in practice. In this study, twenty-six accessions of F. deltoidea Jack were collected from Kelantan and Terengganu states of Peninsular Malaysia to examine their genetic similarities and differences using randomly amplified polymorphic DNA (RAPD) technique. Out of 20 arbitrary primers, two primers (D-10 and D-11) were selected which produced reliable DNA polymorphism. D-10 and D-11 primers generated 138 RAPD bands ranging from 250 bp to 3000 bp. Ninety-nine of them were polymorphic loci (72%) and thirty-nine were nonpolymorphic loci (28%). A total of 56 bands with polymorphic loci were amplified with primer D-10 and analyzed by cluster analysis and UPGMA to present a dendrogram depicting the degree of genetic relationship among 26 accessions. Eight RAPD markers were sequenced to determine their identity. RAPD analysis showed the genetic diversity among 26 accessions of F. deltoidea Jack. The RAPD profile and RAPD marker sequences reported in this paper could be used in plant and/or plant material authentication. This study also suggested that RAPD can be a useful technique to study DNA polymorphism in F. deltoidea Jack.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.3
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• pp.420-422
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• 2004

This study was to demonstrate a rapid novel method for detection of adulterated cow milk in goat milk using modified staining protocol after native polyacrylamide gel electrophoresis (PAGE). Samples of cow milk and goat milk containing 0, 0.5, 1.0 and 2.0% (v/v) of cow milk were analyzed. Low levels of cow milk mixed in goat milk were identified by the presence of higher mobility of $\beta$-lactoglobulin A ($\beta$-Lg A) in cow milk. By mini-gel electrophoresis, a distinguishable protein profile was visualized in 25 min using the modified Coomassie blue staining solution, in which methanol (50%) was replaced with ethanol (20%) and the concentrations of Coomassie blue and acetic acid were reduced from 2 to 0.13% and 10 to 5%, respectively. To visualize the milk proteins, gels in the staining solution were water-bathed in boiling water for 5 min and then cooled down immediately for 3-5 min. The sensitivity of this method is relatively high, allowing examination of 1% cow milk in goat milk. The procedure presented here is also very cost-effective due to less reagents needed. This simplified method would be useful and applicable to dairy industry for routine examination of goat milk.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.540-544
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• 2012

During heat treatment and storage of milk, deteriorative reaction takes place, which consequently influence on the milk quality. In this study, formation of lactulose and furosine under different thermal conditions and storage conditions, and the ratio of lactulose and furosine (LU/FU) in presence of reconstituted milk powder were determined to establish chemical indicators for heat damages of milk and the adulteration of fresh milk in dairy field. The lactulose and furosine contents linearly increased with increased heating temperature and heating time. It showed high correlation between the formation of lactulose and furosine, and the treatment temperature and time (p<0.05). The lactulose and furosine concentration of HTST milk and UHT milk noticeably increased during storage at $30^{\circ}C$, but there was no noticeable increase of lactulose and furosine concentration at lower storage temperature. In the raw milk, the lactulose and furosine contents greatly increased with the addition of reconstituted milk. The increase level of furosine was much higher than that of lactulose, which consequently resulted in the lower LU/FU ratio in milk as increase of added reconstituted milk amounts. As comparing with raw milk, there was more than twice reduction in LU/FU ratios after the addition of reconstituted milk (p<0.05). It can be concluded that lactulose and furosine are suitable milk quality indicators of heat damage and for demonstrating improper addition of reconstituted milk powder.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.375-379
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• 2006

Food labeling regulations require that the meat species in various meat products are accurately declared to the consumer. Substitution or adulteration of costly meat with a cheaper one is one of the most common problems in the meat industry. In this study, PCR-restriction fragment length polymorphism(RFLP) method of the mitochondrial cytochrome b(mt cyt b) gene has been applied for identification of the origin of six mammalian meat species(beef, port horse, goat, mutton and deer) and three poultry meat species(chicken, turkey and duck) as raw materials for meat products. PCR was used to amplify a variable region of mt cyt b gene. Meat species differentiation was determined by digestion of the amplified products with a 359 bp fragment using HaeIII and HinfI restriction enzymes, which generated species-specific RFLP patterns. This PCR-RFLP DNA marker of mt cyt b gene could be very useful for the accurate and reliable identification and discrimination of animal meat species in routine analysis.

• Korean Journal of Food Science and Technology
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• v.10 no.1
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• pp.16-26
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• 1978

Establishment of detecting method for adulterated foods was attempted by the use of fluorescence at the irradiation of UVSL-25 mineralight. Visual observation and spectral analysis of superficial luminescence appeared to be improper as detecting method of food substances. Absorption and fluorescence spectra of powdered substances suspended in liquid paraffin or liquid sample revealed characteristic patterns depending on foods. Uniformity of samples was shown to be the most important factor to obtain reproducible results.

• Journal of Pharmacopuncture
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• v.12 no.1
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• pp.13-20
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• 2009

Objective : This study developed species-specific PCR and PCR-RFLP to detect the adulteration of Fel ursi products with cattle and pig bile juices. Methods : All the primers for PCR and PCR-RFLP in this study were designed based on nucleotide sequences of cytochrome b genes in the mitochondria. Results : The species-specific PCR amplified a DNA fragment of 214, 214, 295, and 167 bp from Fel ursi product, bear fur, cattle bile juice, and pig bile juice, respectively. The survey using the speciesspecific PCR indicated that some of commercial Fel ursi products were adulterated with cattle and pig bile juices. PCR-RFLP using the restriction endonucleases, HaeIII and HinfI enabled differentiation among Fel ursi product, cattle bile juice, and pig bile juice. Bear furs from two animals showed variations in PCR-RFLP patterns with HaeIII. Discussion : The detection methods of the species-specific PCR and PCR-RFLP could be useful in eliminating adulterated Fel ursi products from the market.

• The Korean Journal of Food & Health Convergence
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• v.8 no.5
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• pp.11-20
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• 2022

Honey was diluted with different percentages of water and was analysed rheologically at room temperature of 27℃. The rheological profiles of pure and impure honey samples were measured at low shear rates (0.01-4.16s^-1). This work developed a structural kinetic model, which correlated well with the rheological data. The new model was used to categorise honey samples using their average molecular weights as one of the distinctive properties. Also, the kinetics order in the new model predicts the number of active components in the "honey" undergoing deformation. Honey produced third order kinetics to depict the monomers, oligomers and water content in honey. Pure honey exhibits peculiar non-Newtonian rheological behaviour. The behaviour of water is Newtonian. Dilution of honey with different percentages of water turns the resulting fluid Newtonian from 10% dilution with water. This study analysed the antibacterial activities of honey and serially adulterated samples against Staphylococcus aureus and Pseudomonas aeruginosa. The antibacterial analyses of honey were conducted using Kirby Bauer's well diffusion method. The results indicated that pure honey exhibited a zone of inhibition against both organisms. Also, the diameter of the zone of inhibition decreased with increasing dilution of honey, suggesting a correlation with the rheological method.

• Animal Bioscience
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• v.34 no.9
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• pp.1532-1543
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• 2021

Objective: This study was aimed to establish a quantitative detection method for meat contamination based on specific polypeptides. Methods: Thermally stable peptides with good responses were screened by high resolution liquid chromatography tandem mass spectrometry. Standard curves of specific polypeptide were established by triple quadrupole mass spectrometry. Finally, the adulteration of commercial samples was detected according to the standard curve. Results: Fifteen thermally stable peptides with good responses were screened. The selected specific peptides can be detected stably in raw meat and deep processed meat with the detection limit up to 1% and have a good linear relationship with the corresponding muscle composition. Conclusion: This method can be effectively used for quantitative analysis of commercial samples.

• The Korean Journal of Food And Nutrition
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• v.21 no.1
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• pp.28-34
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• 2008

This study was performed in an effort to standardize the quality of fresh-cut products. Here, consumers' perceptions of fresh-cut products were surveyed to determine the quality factors in preparing quality standards for fresh-cut products. According to the surveys, freshness was the most important factor for consumers when choosing fresh-cut products at the market. Secondary indicators of good quality, i.e., "sensory qualities," were determined to be vibrant color, clean taste, nice feel, neat presentation, etc., as well as knowledge of whether it was organically grown. Off-odors decreased a product's marketability. Likewise, the more wilted or brown it appeared, the less a product was desired. From the results, the quality control indices for fresh-cut products were derived as freshness, discoloration, off-flavor, uniformity, prohibition of adulteration by alien substances, packaging and labeling. The quality of fresh-cut lettuce samples was measured against three storage temperatures: $20^{\circ}C,\;10^{\circ}C$ and $5^{\circ}C$. Sensory quality evaluations revealed the following: produce stored at $20^{\circ}C$ lost its marketability in less than one day; produce stored at $10^{\circ}C$ lost its marketability in less than two days; on the other hand, produced stored at $5^{\circ}C$, maintained its marketability for six days. At these respective points, browning started to occur around cut areas, and increased gradually once it began. Vitamin C content decreased with storage time, but storage at $5^{\circ}C$ maintained vitamin content the longest duration. Finally, further examinations were performed on the sensory qualities of fresh-cut lettuce samples at four levels of increased browning. Up to the third level, the product score for marketability was 5.6.