• Journal of Animal Science and Technology
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• v.50 no.4
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• pp.543-550
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• 2008

This study was conducted to determine the effect of different proportions of Alaska pollack surimi, chicken breast surimi and starch on textural properties of sausage. Sausage were manufactured such as Alaska pollack surimi(control), T1(90.91:0:9.09), T2(80:0:20), T3(62.5:37.5:0), T4(58.82:35.3:5.88), T5 (40:60:0) and T6(36.36:54.55:9.09) depending on different proportions of Alaska pollack surimi, chicken breast surimi and starch. Brittleness, breaking force and gel strength were significantly higher in T1 than the control(P<0.05), and breaking force, gel strength and folding test were significantly higher but sensory evaluation was significantly lower in T2 than the control(P<0.05). Breaking force, gel strength and jelly strength were significantly higher in T3 and T4 than the control(P<0.05). Gel characteristics and sensory scores were significantly higher but texture properties were significantly lower in T5 and T6 than the control(P<0.05). The T3 and T4 had similar textural and sensory properties in the surimi- sausage compared to the control. Therefore, the results of this study indicated that textural properties of sausage can be acceptable when chicken breast surimi replaced Alaska pollack up to 35%.

• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.271-276
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• 2012

This study intented to standardize the method for total polysaccharide, which is a functional marker for aloe vera gel in Korea. We used four lyophilized raw materials and commercial aloe gel products, certified as Health Functional Food by Korea Food and Drug Administration, including powder, solution, jelly, tablet and capsule, to optimize the analytical condition of dialysis and phenol-sulfuric acid reaction in polysaccharide analysis. The optimal conditions for polysaccharide analysis included 1 L water for dialysis and change 3 times for 24hr against 25 mL prepared sample solution. Validation test showed lower than 5% of coefficient of variation(CV) in intra-, interday validation in lyophilized raw materials and 4 types of commercial products. In inter-person and inter-laboratory validation with 4 persons from 4 different laboratories, CV(%) were 5.50 and 6.64 respectively. The linearity of polysaccharide analysis was assessed using 5 serial concentration of lyophilized raw materials(0.1, 0.2, 0.3, 0.4, 0.5%(w/v)). The results showed $R^2{\geq}0.995$ of high linearity. In the commercial aloe vera gel products, the results of reproductivity showed lower than 7.08% and revealed that the standardized method from this study ensured high precision for polysaccharide analysis.

• Korean Journal of Veterinary Research
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• v.38 no.1
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• pp.147-159
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• 1998

A survey of the internal parasites in 115 fishes of Ophicephalus argus was carried out in Kyungpook province during the period from January 1995 to November 1997. A species of trematode from the stomach and a species of nematode from the caeca of the fishes was discovered respectively. The trematode was identified as Azygia hwangtsinyi (Tsin, 1993) and the nematode as Pingus sinensis ($Hs\ddot{u}$, 1993). The fluke was pressed at thick of 0.1mm~0.2mm between slide glasses and fixed in 70% ethyl alcohol solution. The fluke was washed with tap water after fixation and stained with hematoxylin-carmin and mounted in balsam through routine methods. The nematode was fixed in 5% formalin solution and mounted with lactophnol or glycerine jelly. Morphology : Arygia hwantsinyi ; The fluke is elongate body with approximately parallel margins and rounded extremities in pressed preparations(Fig 1). The cuticle is unarmed. The oral sucker is ventro-subterminal in position. The ventral sucker is slightly smaller than oral sucker and positioned at 14.2% of body length from the oral sucker. The cirrus sac and genital pore is in mid-ventral line, slightly anterior to the ventral sucker. The oral sucker is succeeded by a well developed muscular pharynx. It is succeeded by a short inverted Y-shaped oesophagus. The inner wall of oesophagus is consisted of many fine folded membrane. The fine tubes of esophagus pass into the intestinal heads which are distended and presented a marked borderline between the fine tube and intestinal heads. The Intestinal heads start at level of pharynx and pass caudad in a zigzag course to end quite near caudal margin. The uterine coils occupy the intercecal area between the level of the cephalic margin of the ovary and about the level of the ventral sucker. The uterus is filled with many eggs. The testes are round or oval and placed one behind the other generally a little diagonally. The posterior testis is placed at level of 75.1% of body length. The ovary is oval, placed ahead the anterior testis. The shell gland not discernible outline is contacted with ovary ahead it. The vitelline glands are consisted of small oval vesicles. The vesicles occupy extracecal regions and between a little posterior of the ventral sucker and near caudal margin. Pingus sinensis : Female ; The cuticle is smooth and the cervical alae are well developed. The mouth opening is small, triangular, and without lips. The anterior end bears four sub-medial papillae. The oesophagus is divided into a muscular and glandular portion. The nerve ring is situated just at the junction of the muscular and glandular portions of the oesophagus. The vulva which has a prominent flap, is placed behind the middle of the body about one-third of the length of the worm from the posterior extremity. The vagina is strongly muscularised and after running anteriorly about $68{\mu}$, divides itself into two broad uterine tubes with an anterior and a posterior one. There are a few eggs in the uterine tubes. The tail is slender, straight and pointed. The ovary extends almost to the posterior extremity. Male : Male is smaller than female. The tail is pointed, curved and carrying well-developed caudal alae. A prominent muscular precloacal sucker is characteristic. The spicules are equal and short. There are four pairs of pedunculated pre-anal papillae, of which the most anterior pair are situated just at the level anterior to the muscular sucker. Two pairs of pedunculated papillae are present before the anus. There are five pairs of post-anal papillae of which the most anterior pair and the second counted from the posterior end are ventral and more marked than the ones which are situated laterally.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.3
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• pp.379-389
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• 2008

This study was conducted to assess the microbiological quality of raw and cooked foods served in the elementary school food service. Raw and cooked food samples were collected from 11 selected elementary schools in both June to July and September to October of 2005. Petrifilm plates were used to determine (in duplicate) total aerobic colony counts (PAC), Enterobacteriaceae (PE), coliform counts (PCC), and E. coli counts (PEC). Heavy contamination of Enterobacteriaceae (from 0.08 to 7.40 log CFU/g) and total coliform (0.50 to 6.52 log CFU/g) were observed in raw materials and cooked foods. Escherichia coli (E. coli) were detected in the sample of currant tomato (3.70 log CFU/g), sesame leaf (3.59 log CFU/g), dropwort (0.20 log CFU/g), crown daisy (3.15 log CFU/g), parsley (3.00 log CFU/g), peeled green onion (1.74 log CFU/g), frozen pork (0.65 log CFU/g), frozen beef (0.20 or 1.50 log CFU/g), chicken (1.78 log CFU/g), and young radish leaf seasoned with soybean paste (1.24 log CFU/g). Multiplex PCR system was used to determine the food-borne pathogens: Salmonella spp., Bacillus cereus (B. cereus), E. coli O157:H7, Staphylococcus aureus, Listeria monocytogenes (L. monocytogenes), Vibrio parahaemolyticus, Campylobacter jejuni (C. jejuni), Shigella spp., B. cereus was detected in 19 samples of raw materials and 8 samples of cooked foods. With regard to quantitative analysis, B. cereus counts exceeded 5.46, 3.48 and 1.79 log CFU/g in sesame leaf, peeled green onion and seasoned mungbean jelly, respectively. E. coli O157:H7 was detected on 2 samples of frozen beefs, and its biochemical characteristics of one beef sample was confirmed with API 20E kit (93.7%). L. monocytogenes was detected in fried rice paper dumpling, but the presumptive colonies were not detected onto the conventional plate. C. jejuni was detected in peeled & washed onion.

• Food Science and Preservation
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• v.19 no.3
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• pp.337-343
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• 2012

The objective of this study was to characterize three different commercial (A, B and C) and two handmade (HM-AP, atmospheric pressure; HM-RP, reduced pressure) strawberry jams in relation to soluble solids, pH, total acid, total polyphenol, anthocyanin, color values, texture properties, and sensory evaluation. The soluble solid contents varied from 62.33 to 68.33 $^{\circ}Brix$, and the pH ranged from 3.59 to 3.70. The color L and a values were the highest in the HM-RP strawberry jam (p<0.05). The total polyphenol contents of commercial jams A, B, and C were 56.10, 97.59, and 105.85 mg GAE/100 g, respectively, and those of the HM-AP and HM-RP of handmade jams were 156.13 and 189.94 mg GAE/100 g. The anthocyanin contents of A, B, and C commercial jams were 1.51, 0.95, and 0.80 mg/100 g, respectively, and those of the HM-AP and HM-RP handmade jams were 2.64 and 9.16 mg/100 g. The phenolic contents of the HM-RP jam were significantly much higher than those of the other jams. The hardness ranged from $5.67{\times}10^3$ (HM-AP jam) to $41.91{\times}10^3$ (jam B) dyne/$cm^2$, the jelly strength ranged from 40.08 (HM-AP jam) to 180.33 (jam B) dyne, and the strength ranged from 83.84 (jam C) to 302.93 (jam B) g. The sensory evaluation of the color, flavor, sweetness, sourness, viscosity and overall acceptability of the HM-RP jam showed higher values than those of the other jams. Especially, the highest value of the color score was found in the HM-RP jam. The electon donating abilities of jams A, B, and C and of the HM-AP and HM-RP jams were 44.27, 41.70, 53.06, 69.08, and 73.21%, respectively. These results indicated that the HM-RP strawberry jam prepared with reduced pressure using micro-oxygen technology was a good source of phenolic compounds, total polyphenols and anthocyanin, and had a high level of antioxidant activity.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.487-495
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• 1996

The consumer perception on health and food habit, the experience of health food use and the discrimination between health food and drug of Korean consumer were surveyed by using a questionnaire containing 20 items in order to obtain the basic data for the assessment of the benefit and risk of health foods in Korea. A total of 1,000 people over 20 years of age living in Seoul and the vicinities were interviewed and asked to fill out the questionnaire during the period from the October 1995 to the February 1996. Among the 882 answers collected 23 was incomplete data, and 859 answers were used for the statistical analysis by using SAS program. The survey revealed a strong interest of the consumer on health food by showing that more than a half of the subjects (58.8%) had the experience of actual use of health food, and 68.2% believed the effectiveness. What the consumer expect most from health food was to have beneficial effect to maintain overall health condition (59.8%), and the most negative aspect of health food was the overstatement on the effectiveness by the producers (52.1%). The most important source of information for the purchase of health food was the suggestion of friends and relatives (30.6%). Among the health foods registered and regulated by the food law, royal jelly (22.7%), squalene (16.0%), refined fish oil (15.1%), lactic acid bacteria (10.6%) and aloe (8.8%) were relatively well aware. Although 84% of the subjects perceived that health food is different from drug or traditional medicine, the largest percentage of the subject selected ginseng as the most well known type of health food (22.7%) as well as the most well known drug (or traditional medicine) (41.7%). Ginseng was also chosen as the most frequently used health food (17.0%), and vitamin tablets the third (13.0%). The vague definition of health food and unambiguous discrimination of it from medicine by the consumers were problematic for the correct use and reasonable purchasing behavior. The clear definition and proper regulation on the manufacture and distribution of health food, more strict control of labelling and advertisement, and a wide consumer education on health food were recommended.

• Food Science and Preservation
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• v.17 no.5
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• pp.586-594
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• 2010

We evaluated changes in the microbiological quality and safety of food items (vegetables, seaweed, and processed food) supplied to elementary school food services to evaluate the distribution/delivery system. Pretreated vegetables, seaweed, and processed food were delivered to schools in refrigerated (${\leq}10^{\circ}C$) vans that made several delivery stops before arriving at the schools. During the distribution stage, total plate and coliforms counts were: bellflower roots $7.6{\times}10^5-6.7{\times}10^6$ and $5.8{\times}10^4-5.2{\times}10^5$ CFU/g; blanched bracken $4.5{\times}10^3-2.1{\times}10^5$, $5.0{\times}10^3-1{\times}10^4$ CFU/g; onion $1.2{\times}10^4-1.4{\times}10^4$, $5.0{\times}10$ CFU/g; soybean sprouts $9.6{\times}10^4-6.3{\times}10^7$ and $1.1{\times}10^3-1.2{\times}10^7$ CFU/g; soybean curd < $10-9.7{\times}10^5$ and < $10-2.3{\times}10^5$ CFU/g; and starch jelly < $10-3.8{\times}10^3$ and <10 CFU/g. Bacillus cereus < $10-4.1{\times}10^2$ CFU/g, Escherichia coli $1.0{\times}10-2.0{\times}10$ CFU/g, and Staphylococcus aureus $1.3{\times}10^2-4.1{\times}10^2$ CFU/g were detected on peeled bellflower, whereas B. cereus < $10-4.1{\times}10^2$ CFU/g, Listeria monocytogenes $1.0{\times}10-4.5{\times}10^2$ CFU/g, and S. aureus $1.8{\times}10^2-4.5{\times}10^2$ CFU/g, were detected on soybean sprouts. Most food items were double-wrapped in vinyl and placed in corrugated cardboard boxes prior to delivery, but the boxes, when placed in vans, were not segregated from other food items being delivered to schools and other destinations.