• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.523-526
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• 2004

There are few studies on toxic metals in fruits. Therefore, we examined contents of toxic metals in fruits (n=386) available in Korean markets. The samples were digested with acids, then analyzed by inductively coupled plasma spectrometer (ICP) or atomic absorption spectrophotometer (AAS) for lead (Pb), cadmium (Cd), and arsenic (As). The contents of mercury (Hg) were also determined using a mercury analyzer, Contents of toxic metals in fruits were as follows [minimum-maximum (mean), mg/kg]; Hg 0.0001-0.019 (0.001), Pb 0.001-0.410 (0.013), Cd 0.001-0.035 (0.000), and As 0.001-0.210 (0.017). Our results showed that metal contents in fruits in Korean markets were similar to those reported in other countries. Average weekly intakes of Hg, Pb, and Cd from fruits are about 1-2% of Provisional Tolerable Weekly Intakes (PTWI) set by FAO/WHO Joint Food Additive and Contaminants Committee for safety evaluation.

• Korean Journal of Human Ecology
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• v.16 no.1
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• pp.205-218
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• 2007

The purpose of this study was to provide informations on what middle school students know and think about food additives, and their purchase behavior of processed foods containing food additives. The data were gathered by questionaries from 360 students attending in the 3 randomly selected middle schools around Gyeonggi Province. The valid 340 out of 360 questionaries were analysed by SPSS/WIN 12.0. As a result, the middle school students showed low interest in 4 kinds of representative food additives such as synthetic seasoning, artificial sweetener, artificial dye, and synthetic preservative. They thought that the food additives is necessary but not improve the quality of food, and may have harmful effects on health. The students who has mother of university graduate, and taught by text book A showed the highest interest. Most students rarely checked the indication of food additives on the processed food package, and they hardly put any effort to avoid the processed foods containing food additives. According to the results of this study, the students were not aware and did not know about the food additives enough, and needs to be educated more and in detail in home economics class.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.6
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• pp.739-745
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• 2013

This study was conducted to evaluate the qualities of mackerel Scomber japonicus sausage prepared with Theragra chalcogramma surimi (TS, A grade), Nemipterus virgatus surimi (NS, A grade) (0, 5, 7, 10%), and 7% NS with starch (0, 1, 2, 3%). The whiteness of the mackerel sausage was significantly increased by adding TS and NS, but that of the NS with starch groups was decreased compared with the control. The hardness increased significantly with the addition of TS, whereas the NS and NS with starch groups showed no considerable differences compared with the control. The gel strength was not significantly different among the mackerel sausage additive groups. In the sensory evaluation, the mackerel sausages containing 5% TS, 7% NS, and 7% NS with 2% starch had the highest overall preference. In conclusion, these results suggest that 5% TS, 7% NS, and 7% NS with 2% starch improve the quality, texture and sensory properties of mackerel sausage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.294-300
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• 2010

This experiment was conducted to investigate the effects of Opuntia humifusa (OPH) extracts and methyl sulfonyl methane (MSM) supplementations on the laying productivity, egg quality and sensory characteristics of eggs in hens. Six hundred forty, 35-wk-old Lohmann brown, laying hens were randomly divided into four groups: 1) water (control), 0.12% OPH extract, 0.1% MSM, and 0.12% OPH extract+0.1% MSM. They were mixed into the feed and given for 5 weeks. Egg production rates, egg weight, feed demand ratio were not significantly different among the groups. However, OPH or MSM decreased broken egg rates by increasing thickness and firmness of egg shell but they did not show the additive effects. In addition, OPH or MSM enhanced Haugh unit, an indicator of freshness of egg, and viscosity of egg white and egg yolk. OPH or MSM maintained the freshness of eggs better the control during their storage for 10 day at $4^{\circ}C$. However, OPH+MSM did not show additive effects in their freshness. Sensory test revealed that OPH or MSM decreased fishy taste and greasy flavor and they improved texture. Overall OPH or MSM enhanced the preference of eggs. In conclusion, the supplementation of either OPH or MSM enhances egg freshness and egg quality in laying hens but they should not be supplemented together due to no additive effects.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.14-25
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• 2018

Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt content and surface hydrophobicity increased (p<0.05). Trypsin inhibitory activity and specific activity were continuously decreased throughout the salting time of 30 days (p<0.05). This coincided with the decrease in band intensity of inhibitor with molecular weight of 44 kDa as examined by inhibitory activity staining. Nevertheless, no differences in protein patterns were observed in albumen during the salting of 30 days. Based on texture profile analysis, hardness, springiness, gumminess, chewiness, and resilience of albumen gel decreased with increasing salting time. Conversely, salted albumen gels exhibited higher cohesiveness and adhesiveness, compared to those of fresh albumen. Scanning electron microscopic study revealed that gel of salted albumen showed the larger voids and less compactness. In general, salting lowered trypsin inhibitory activity and gelling property of albumen from duck egg to some extent. Nevertheless, the salted albumen with the remaining inhibitor could be an alternative additive for surimi or other meat products to prevent proteolysis.

• Nutrition Research and Practice
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• v.7 no.3
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• pp.153-159
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• 2013

We investigated whether the combination of phytochemicals and acetic acid in the form of fruit vinegar provides an additive effect on changes of mRNA levels related to fatty acid oxidation in human hepatocyte (HepG2). Among the seven fruit vinegars (Rubuscoreanus, Opuntia, blueberry, cherry, red ginseng, mulberry, and pomegranate) studied, treatment of HepG2 with pomegranate vinegar (PV) at concentrations containing 1 mM acetic acid showed the highest in vitro potentiating effect on the mRNA expression levels of peroxisome proliferator-activated receptor ${\alpha}$, carnitinepalmitoyl transferase-1, and acyl-CoA oxidase compared to the control group (P < 0.05). Reversed-phase liquid chromatography in combination with quadrupole time-of-flight mass spectrometry analysis revealed four potential compounds (punicalagin B, ellagic acid, and two unidentified compounds) responsible for altered gene expression in HepG2 cells treated with PV as compared with the others. Further investigations are warranted to determine if drinking PV beverages may help to maintain a healthy body weight in overweight subjects.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.312-319
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• 2013

This study investigated the quality of noodles containing different amounts of Lagocephalus lunaris powder (LLP). Noodles were prepared at ratios of 0, 1, 3, 5 and 7% LLP based on flour weight, after which cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed. The gelatinization points of the composite LLP-wheat flours were shown to increase. Additionally, measurement of the viscosity at 95, viscosity at 95 after 15 minutes, and the maximum viscosity values decreased, as the LLP content increased. As increasing amounts of LLP were added, the L and a values decreased, whereas the b value increased and the color values, weight, and volume of cooked noodle increased, as did the turbidity of the soup. Finally the LLP additive increased hardness and decreased adhesiveness, cohesiveness and springiness. Sensory evaluation showed that high quality cooked noodle could be produced by inclusion of 5% LLP.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.386-395
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• 2006

The purpose of this study was to examine the perceptions and attitudes held by dietitians on seasoned processed meats. The questionnaires were distributed to x (Ed- give the sample size) dietitians at business foodservice operations in Kyungnam province. According to survey, 37.5% of the dietitians answered that it is 'very necessary' to develop seasoned processed meat products. Regarding desired product characteristics, the dietitians were asked about reduced additive use, good hygienic quality, nutritious and healthy quality, low salt content and adequate supply of nutritional information. Over half of the dietitians (59.2%) preferred Korean style seasoned processed meats. The cooking types of Korean seasoned processed meats chosen as new developments were steamed (21.3%), roasted (20.6%) and pilled (18.1%), while the expected frequencies of product usage were in the order of grilled (18.8%), roasted (15.6%), and fried (14.4%). The dietitians wanted no or only little increase in the price compared to current commercial products, units packed in 1 or 3kg sizes and a shelf life under refrigerated or frozen storage of 3-7 days. A minority of the dietitians (40.6%) responded positively to buy the seasoned processed meats if the products meet their needs.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.10
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• pp.1484-1489
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• 2006

This study was carried out to investigate the effect of high pressure and the addition of non-meat proteins on the physico-chemical and binding properties of restructured pork. Pressurizations were carried out at up to 200 MPa and non-meat proteins used as a binder were isolated soy protein (ISP), sodium caseinate (SC), whey protein concentrate (WPC) and egg white powder (EWP). The pH values of all treatments were affected by the level of pressure. $L^*$-value of all treatments increased significantly (p<0.05), while both $a^*$-value and $b^*$-value of all treatments showed a significant decrease (p<0.05) with increasing pressure level. Binders could contribute only additive effects on both pH and color of the treatments. It was found that high pressure improved the water binding capacities and binding strength of the treatments. Binders also improved the binding strength of restructured pork. However, SC and WPC had no effect on water binding properties under high pressure. These results indicate that the application of high pressure had more significant effect on restructuring meat than binders.

• Preventive Nutrition and Food Science
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• v.20 no.4
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• pp.284-291
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• 2015

In this study, we attempted to enrich cyclo-His-Pro (CHP) using enzymatic hydrolysis of yeast and to evaluate the functionality of yeast hydrolysate (YH)-enriched CHP. Flavourzyme offered a better performance in enhancing CHP content than other proteases. The CHP enrichment conditions were optimized as follows: addition of 1% Flavourzyme, 48-h incubation at 60oC, and pH 6.0. The CHP content significantly increased by 20-fold after ultra-filtration (UF). Maximal CHP translation was obtained after heating for 8 h at 50oC and pH 7.0. YH showed poor foaming capacity between pH 3.0 to 9.0. The emulsifying activities of YHs were slightly higher at near acidic pH. Increase in heating temperature and time resulted in decreased CHP content. The results indicate that YH is more heat stable after UF. Therefore, the CHP in YH after UF can be used as a food additive with physiological CHP activity and high heat stability.