• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.4
• /
• pp.472-476
• /
• 2008

The possibility of DNA comet assay as a rapid method for screening the irradiated vegetables and grains was evaluated. Vegetables (spring onion, garlic, and tomato) irradiated at $0{\sim}3$ kGy and grains (rice flour and black soybean) irradiated at $0{\sim}9$ kGy were used as samples. Optimum DNA comet assay conditions, such as elution, sedimentation of suspension, and lysis time of cell, were established. The optimum conditions for vegetables were 10 min for the elution time, 0 min for the sedimentation time, and 5 min for the lysis time. The optimum conditions for grains were 15 min for the elution time, 60 min for the sedimentation time, and 30 min for the lysis time. For the food application of DNA comet assay, it was possible to screen various food samples irradiated at the following doses: spring onion at 2 kGy, garlic at 3 kGy, tomato at 1 kGy, rice flour at 9 kGy, and black soybean at 3 kGy. Each sample showed different forms and sizes in DNA comet. Therefore, further studies on various methods using comet shape, concentration, or area in DNA comet assay are necessary.

• Food Science of Animal Resources
• /
• v.30 no.5
• /
• pp.819-825
• /
• 2010

This study was conducted to investigate the effect of various natural ingredients for manufacturing meat products on the $D_{10}$ value and relative radiation sensitivity (RRS) of foodborne pathogens inoculated into ground beef. The pathogens used for this study were Salmonella Typhimurium (KCTC 1925), Escherichia coli (KCTC 41682), Listeria monocytoges (KCTC 3569), and Staphylococcus aureus (KCTC 11764), and the natural ingredients added into ground beef were garlic, onion, black pepper, hot pepper, ginger, green onion, carrot, and red wine. The $D_{10}$ of E. coli was decreased significantly by 5% of garlic addition (RRS=1.460), and the addition of carrot (RRS=1.086) and red wine (RRS=2.864) also showed similar results. Most natural ingredients were effective in increasing radiation sensitivity of L. monocytogens, but only garlic, onion, hot pepper, carrot, and red wine were effective against S. aureus. In particular, the addition of red wine to ground beef showed the greatest increase of radiation sensitivity for 3 pathogens tested in the present study, except for S. Typhimurium. Results indicate that the use of certain natural ingredients for manufacturing processed meat products may have effects in the increase of radiation sensitivity of pathogens. This increased radiation sensitivity can reduce the target irradiation dose for obtaining the same level of safety, resulting in lowering the adverse quality changes caused by a high-dose irradiation process.

• Korean Journal of Food Science and Technology
• /
• v.30 no.4
• /
• pp.759-766
• /
• 1998

It was determined whether thermoluminescence (TL) technique is a potential method to detect post-irradiation of dry soup base mix for instant noodle and its ingredients. The ingredients or the mixtures were irradiated, from which minerals were isolated using sodium polytungstate solution. Their TL signals (1st glow TL intensity/2nd glow TL intensity reirradiated at 48.6 Gy) were measured. The TL signals in temperature ranges of $229{\sim}295^{\circ}C$ and $229{\sim}361^{\circ}C$ showed larger differences between unirradiated and irradiated samples compared to other ranges. The average TL signals for unirradiated garlic powder, ginger powder, black pepper powder, onion powder, red pepper powder, and sesame seeds were below 0.2, while those for onion powder, red pepper powder, and sesame seeds irradiated at 10 kGy were over 20 in the two temperature ranges. The average TL signals for unirradiated soup mixture were 0.08 and 0.1, respectively, in the two temperature ranges, while those for the mixtures containing 10 kGy-irradiated onion powder, red pepper powder, and sesame seeds individually or in combination were over 7. The average TL signals for the mixtures irradiated 1, 5, and 10 kGy were over 10.

• Korean Journal of Plant Resources
• /
• v.24 no.5
• /
• pp.507-513
• /
• 2011

This study was conducted to evaluate the effect of mulching material and planting density on growth and bulb development of shallot. The transparent PE film was better than black PE film as a mulching material for the overwintering shallot crop. Transparent PE film mulching promoted plant growth and increased marketable yield by 21% as compared with that of the black PE film-mulched crop. However, the bulb size was not significantly affected by the type of mulching film. The height and width of ridge and planting density significantly affected the growth and bulb yield of the moisture sensitive shallot. Bulb yield of the shallot planted in five rows in 120 cm wide ridges (20,833 plants per 10 a) was 1,332 kg per 10 a, which was 1.7 times as high as that by the crop grown in three rows in 120 cm wide ridges (12,500 plants per 10 a). In conclusion, the shallot crop is recommended to be cultivated in five rows in 120 cm ridges mulched with the transparent PE film.

• Journal of the Korean Society of Food Culture
• /
• v.7 no.4
• /
• pp.339-362
• /
• 1992

The Guk was divided Malgunjangguk, Tojangguk, and Gooumguk as to cooking method. Gooumguk was boiled with several materials of beef, bone, organs and water for the long time, and a good source of protein, calcium, and phosphorus. In the thesis, according to the kinds of Gooumguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Gooumguk were analyzed by the cooking books published from 1670 to 1988 in Korea. 1. There were 41 kinds of Gooumguk and Kaejang, Joktang and Byultang were firstly published to Omshikdimibang in 1670. 2. Many kinds of Gooumguk were generally used on royal parties in Yi dynasty and were used by several substances. 3. The main substances of Gooumguk were meat, poultry, fish, and shellfish. The seasoning substances were green onion, garlic, ginger and black pepper etc, and were used for the removal of the meat's or fish's off-flavor. 4. Yangtang, Kalbitang, Joktang, Yeongebacksuk, and Chooatang etc expressed the taste of the one main substance and Japtang, Sulnongtang, Yukgejang, Yongbongtang etc were combinated the taste of the several materials. 5. Cooking methods of Yukgaejang and Koritang before 19 century were different in present.: Yukgaejang was not used Gochoojang or powdered red pepper and Koritang was used Gochoojang.

• Journal of the Korean Society of Food Culture
• /
• v.7 no.1
• /
• pp.81-90
• /
• 1992

The Guk had lessened to use Gang, Whak, Tang. The Guk was classified into cooking method as a soup stock, the used main substances, and the temperature of the Guk. According to the soup stock were divided clear soup, Tojangguk, and Gooumguk. Another classification of Guk by main substances were Yuktang (meat soup), Otang (fish soup), bongtang (poultry soup), Shotang (vegetable soup), Japtang (vary substance soup) and Yonpotang (soybean-curd soup), and by the temperature of the Guk were divided Doounguk (warm soup) and Naengguk (cold soup). In the thesis, according to the kinds of Tojangguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Tojangguk were analyzed by the cook books published from 1700 to 1988 in Korea. 1. There were 29 kinds of Tojangguk. 2. The main substances of Tojangguk were meat, poultry, fish, shellfish, vegetable, mushrooms and seasonings. 3. The Tojangguk was boiled with the rice water and fermented soybean paste and fermented soybean-pepper powder paste. For the development of taste were added beef, shellfish, dried anchovy, dried small prawn, and soup stock of beef bones in winter. Seasoning substances were green onion, garlic, black pepper, sesame powder and oil.

• Journal of the Korean Home Economics Association
• /
• v.17 no.3
• /
• pp.45-52
• /
• 1979

The study was an attempt to compare the Korean home-made sesame oil (sample A) with the market goods in Korean (sample B) and in Japan (sample C) for their flavor and cooking after an hour heating. And there were 5 spices used green onion , garlic, ginger, black pepper and red pepper in heating process of the sesame oil. The results obtained were as follows : 1) On the chemical changes of AV, IV, SV, TBAV, and the appearence of color and viscosity , it was supposed that the changes were showed merely more by the heating than the heating of the spices addition. Among the spices garlic was noticed to change greatly in comparison with the other spices. And A was showed to change a little respectively at color , SV, which B, C changed more. 2) Through the sensory examination there was not of significant effect in the strength and acceptability after an hours heating between sample A, B and C. 3) Basic aroma component of the fresh sesame oil and the heating in the carbonyl fraction were analyzed and indentified by G L C. N-hexanal, n -heptanal , n-octanal etc were increased by means of the heating , sample b remarkably more than A.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.3
• /
• pp.262-269
• /
• 2006

The purpose of this study was to develop protein enriched menu for the aged and running an acceptance test on the protein enriched menu. Four kinds of the menu were developed with emphasis on protein enriched food materials of chicken and beans for menu1, chunggukjang for menu2, pork for menu3, beef and mackerel for menu4. one portion of calorie, polysaccharide, protein and fats for the aged were calculated at 567kcal, 92.8g, 21.3g and 12.6g respectively based on recommended daily allowances for adults. Protein content increased in the menus 1, 2, 3 and 4 were 13.2%, 17.5%, 12.4%, and 13.3%, respectively. In the result of the acceptance test, the cooked rice with black beans and chicken soup of menu1 had significantly the highest acceptance score among the rice and soup groups, respectively (p<0.05). In the side dish, bean curd, cucumber and onion salad in menu1 had relatively higher acceptance scores than the others with significant difference at p<0.05. Overall acceptance of menu 1 had significantly the highest acceptance scores of all. Female showed significantly the higher scores of overall acceptance on menu 2 and 4 than those of male from the t test results of acceptance test.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.5
• /
• pp.550-558
• /
• 2006

We developed a kind of soy-based sauce for stews using three recipes and sensory evaluation processes, and examined the biological activities such as antioxidative, fibrinolytic and ${\alpha}$-glucosidase inhibitory activities of hot water extract of Cornus officinalis S. et Z in order to use as functional ingredient. The developed stew was composed of soy sauce $1\frac{1}{2}$ Tbsp, sugar $1\frac{1}{4}$ Tbsp, garlic, small green onion, powdered sesame and sesame seed oil $\frac{1}{2}$ tsp, respectively, ginger extract $\frac{1}{4}$ tsp, black pepper $\frac{1}{8}$ and water $\frac{2}{3}$C per 300 g of main ingredients(pork rib, chicken and dried pollack). It was evaluated more highly acceptable than the original recipes by sensory test. Replacement of water in the recipe of the developed stew sauce with hot water extract of Cornus officinalis S. et Z did' nt affect the sensory quality. From the above results. we concluded that hot water extract of Cornus officinalis S. et Z might be a excellent source to provide health functionality.

• Journal of Nutrition and Health
• /
• v.6 no.4
• /
• pp.55-60
• /
• 1973

To determine the effects of condiments upon Proteinase Activity, condiments such as welsh onion, garlic, ginger, black pepper, red pepper, mi-won (glutamic acid natrium), sugar, mustard and horse-radish were ground by a homogenizer, and each of them was dosed by 0%, 1%, 5% and 10% into Pancreatin Solution of 0.2% for storage at the temperature of 15 degrees Cels. The Enzyme Solution thus obtained then was measured at a certain interval of time by the Fuld Gross Method, and the following results were obtained. 1) The condiments that kept Proteinase Action of Pancreatin checked below 75% were mustard, horse-radish, red pepper and welsh onion. The centrol power of welsh onion, in particular, became stronger as storage time became longer. 2) The condiments that kept Proteinase Action of Pancreatin checked below 50% were sugar, black pepper and ginger. 3) Mi-won and garlic showed a strong checking powor over Proteinase Action at an early stage of storage, but as time passed, their control power gradually diminished to naught. In short, it may be concluded that ail of the condiments used in this experiment demonstrated their checking power over Proteinase Action.