• Journal of Animal Science and Technology
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• v.49 no.4
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• pp.481-490
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• 2007

An experiment was conducted to investigate the effects of dietary supplementation of MOS, lectin and organic acid mixture(Organic acid F, Organic acid G) on the egg production, egg quality, profile of leukocytes and erythrocytes, small intestinal microflora and immune response in laying hens. A total of 900 Hy-line BrownⓇ laying hens of 48 wks old were assigned to one of the following 6 dietary treatments:control(C), C+AvillamycinⓇ 6ppm, C+MOS 250ppm, C+lectin 12.5ppm, C+Organic acid F(formic acid 35.4%, formate 34.6%, potassium 30.0%) 0.3% and C+0rgarnic acid G(fumaric acid 23%, calcium formate 14%, potassium sorbate 5%, calcium propionate 7%) 0.06%. Each treatment was replicated five times with thirty birds per replicate, housed in 2 bird cages. Feeding trial lasted for 6 wks under 16 hours lighting regimen. All supplemental groups were higher than the control in 6 wks hen-day and hen-housed egg production showing the highest with MOS treatment(P<0.05). Soft & broken egg productions were lower in supplemental groups than in the control except lectin treatment(P<0.05). Eggyolk color of supplemental groups was higher than that of the control except Organic acid G treatment(P<0.05). The values of RBC, HB, MCHC were highest in lectin treatment and lowest in MOS treatment(P<0.05). The numbers of intestinal microflora were not significantly different among the treatments. Serum IgG levels of all supplemental groups were higher than those of the control(P<0.05). In conclusion, for supplementation of antibiotics, immune modulators and organic acid mixture improved production parameters in general. Among the supplements, MOS showed the best performance in egg production and eggyolk color.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.49-54
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• 1973

Studies were carried out to investigate the relationship of the remaining percentage of antiseptics and the preservative effect of combined antiseptics and gamma radiation on the keeping quality of pork sausage. Antiseptics quantities, total bacterial counts, and pH were examined during the storage at $5^{\circ}C$ and $30^{\circ}C$. The results obtained were summarized as follows: 1) After irradiation, quantities of antiseptics decreased in proportion to the level of dosage and K-SOA showed more radiosensitivity than AF-2 (p<0.01). 2) The remaining percentage of antiseptics during storage were higher in samples of more irradiated and stored at the lower temperature. AF-2 decreased less than K-SOA. 3) The correlation between the increase of total bacteria counts and percentage of antiseptics survival in sausage was highly significant(p<0.01). High doses of irradiation, storage at lower temperature and use of AF-2, however, seemed to be effective in controlling the increase of total bacterial flora. 4) From the relationships among quantities of antiseptics, number of total bacteria and sensory evaluation, it was shown that the most suitable radiation dose was considered to be 0.5 Mrad, which was superior to 0.75 Mrad in keeping qualities and nonirradiation odor. 5) Effect of gamma ray on the heme pigments of sausage surface was not recognized.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.6
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• pp.524-528
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• 2000

Effect of food additives on the heat sensitivity of listeria monocytogenes H-12 inoculated into Pollack surimi was investigated and also confirmed the effectiveness of various decontamination method such as tap water washing, chlorination, ultraviolet irradiation and heat treatment haying been applied on cooking utensils. Food additives such as polyphosphate, chitosan, and potassium sorbate increased heat sensitivity of t monocytogenes H-12 and polyphosphate showed the strongest synergistic effect. The tested strain was not detected from stainless steel and plastic cutting board contaminated with $10^4{\~}10^5/cm^2$ of L monocytogenes H-12 after tap water washing for 10 seconds or 1 minute, but washing effect was not found in wooden cutting board. The chlorination of stainless steel and plastic cutting board for 10 seconds with $5{\~}50 ppm$ solution eliminated all cells of the contaminated strain, however any change of the viable cell count was not observed in the chlorination of wooden cutting board, W irradiation on stainless steel and plastic cutting board for 5 minutes with 15 W above 30 cm eliminated the contaminated strain, but the tested strain was still found after 60 seconds of irradiation on wooden cutting board. The treatment of hot water on all used cutting boards for 10 seconds at $70^{\circ}C$ resulted in complete loss of viability of the contaminated strain.

• The Korean Journal of Mycology
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• v.26 no.4 s.87
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• pp.551-561
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• 1998

Plasma membrane from the fungal cells (Aspergillus phoenicis, Rhizopus acidus, Candida albicans) treated with sodium benzoate (S.B), potassium sorbate (P.S) and calcium propionate (C.P) during the cultivation were separated. The contents and patterns of plasma membrane proteins compared with those of the control. The growth of A. phoenicis was decreased by the average 64.0% in the S.B treatment. That of R. acidus was inhibited by the average 69.0% in the P.S treatment. Also, That of C. albicans was showed the deminution of the average 59.5% in the S.B treatment. The contents of protein involved in the plasma membrane of the each fungal cells were inhibited the average 41.0%, 41.7% and 59.5% in the S.B treatment, respectively. In case of A. phoenicis, the changes in the protein pattern involved in the plasma membraneshowed the aspect similar to the control on the 1st day and 2nd day of cultivation in the treatment group, but $116\;KD{\sim}97\;KD$ band almost disappeared in the 5th day of cultivation, and $45\;KD{\sim}29\;KD$ band was uncleared through the cultivation. In S.B treatment group R. acidus was showed the loss of $116\;KD{\sim}97\;KD$ band from the middle stage of cultivation and P.S, and C.P treatment group were started the loss at the early stage and completely lost at the 36 hours of cultivation. In C. albicans, $116\;KD{\sim}97\;KD$ band were started the loss at the early stage to compare with the control and $66\;KD{\sim}45\;KD$ band were dimmed at the 96 hours of cultivation. Especially, the C.P treatment group were perfectly lost at the 96 hours of cultivation.

• Korean Journal of Food Science and Technology
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• v.15 no.4
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• pp.353-358
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• 1983

This study indicated that mackerel flesh can be prepared as an intermediate moisture deep-fried product. The fillet were cut into $2{\times}2{\times}1.5cm$ (about 4g each): then submerged in an infusion solution (lg flesh: 1ml solution) containing 45.9% of water, 6% of sodium chloride, 40% of sorbitol, 2.4% of propylene glycol, 0.7% of potassium sorbate, 3% of sugar, 2% of monosodium glutamate, and $0.6m{\ell}$ of alcoholic extracts from red pepper, and heated for 10 min at $105^{\circ}C$. The infused flesh was drained for 15 min and then coated with batter and crumb. The pieces were deep fried in soybean oil for 3 min at $170^{\circ}C$ and cooled on absorbent paper. The initial water activity of the product was 0.86. Judging from the results of experimental data such as peroxide value, TBA value, viable cell count and sensory evaluation, the quality of products were stable for 50 days at room temperature ($25{\pm}2^{\circ}C$).

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.61-68
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• 1975

This study was conducted (1) to isolate the film-forming yeast from the commercially available soy sauce, (2) to identify the state of soy sauce fermentation by the use of yeasts, (3) to confirm characteristics of yeasts. The result were as follows. 1. These yeast strains in the soy sauce fermentation test showed full fermentation of whole sugar content, reduction of the pure extract and relative reduction in total nitrogen. Soy sauce color was somehow faded to lower the stability of soy sauce. 2. In anti-fungal activity test butylparaben at a higher level 60 ppm., sodium propionate 2,400 ppm, sodium benzoate 800 ppm., menadion 165 ppm, showed their anti-fungal effect, while alcohol did not show the effect in the 3% additive group. 3. The optimum sodium chloride concentration for these strains in the 2% G.Y.P. medium was 5% and optimum temperature was $30^{\circ}C$. The extinction temperature was $62^{\circ}C$ for strain No-1 and No-3, and was $65^{\circ}C$ for No-2 and No-4. 4. The film-forming soy sauce turned out in the gas chromatogram to possess much flavor of low boiling point as compared with the standard. These flavors were considered due to flavor spoilage of the soy sauce. 5. These isolated yeasts were identified Saccharomyces rouxii (film-forming yeast) in the Lodder's taxanomic study.

• Journal of Life Science
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• v.12 no.1
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• pp.8-15
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• 2002

In this paper we dealt with processing of sausage using duck mechanically deboned meat(duck-MDM). The results may be summarized as follows : 1) after semi-thawing of freezing duck-MDM at $25^{\circ}C$ for 3 hours and cutting as thin, 2) alkali washing at low temperature for 4 hours by 0.2% NaHCO$_3$and 0.15% NaCl, 3) curing at low temperature for 4 hours, 4) after washing and dehydrating(moisture 80%), 5) grinding at low temperature for 55 minutes by silent cutter such as 1st grinding for 10 minutes added only dehydrated meat, 2rd grinding for 30 minutes added salt in 1st grinded meat and 3rd grinding for 15 minutes added other additives, 6) after quick casing in PVDC film and heating at 9$0^{\circ}C$ for 80 minutes, 7) cooling to below room temperature. The additives added at 3rd grinding process were Polymix-CA(0.3%), Polymix-CS(0.3%), polyphosphate(0.3%), sugar(4.2%), potato starch(8.0%), pyre-phosphates(0.3%), isolated soy protein(7.0%), MSG(0.2%), onion powder(0.5%), garlic powder(0.1%), nutmeg (1.5%), potassium sorbate(<0.1%), food red no.40(0.0075%), egg albumin(7.0%) and gluten(3.0%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.595-600
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• 1997

To extend the shelf-life of Kochujang, the effects of anti-browning agents and their optimum concentrations were evaluated using organic acids as synergists. Among the physicochemical analyses, amino nitrogen content exhibited the highest correlation with sensory score. Ascorbic acid and citric acid were selected among the anti-browning agents(ascorbic acid, potassium sorbate, calcium chloride) and organic acids(citric acid, lactic acid, oxalic acid) tested on the basis of the highest amino nitrogen content during storage at 55$^{\circ}C$. The appropriate concentration of ascorbic acid was 0.03% based on amino nitrogen content during storage at 55$^{\circ}C$. Combination of 0.06% citric acid with 0.03% ascorbic acid showed the highest amino nitrogen content during storage at 55$^{\circ}C$. From the results, the 0.03% ascorbic acid and 0.06% citric acid were selected as additives for extending the shelf-life. Control(no additive) and additives(0.03% ascorbic acid and 0.06% citric acid) were tested for physicochemical and sensory analyses during storage at 45$^{\circ}C$ and 55$^{\circ}C$. Amino nitrogen content was also highly correlated with sensory score, The marginal amounts of amino nitrogen for control and additives were 174.9mg% and 173.2mg%, respectively. Degradation rate of amino nitrogen was a first order reaction. Compared to control, the predicted shelf-life for adding additives increased 69% and 56% at 45$^{\circ}C$ and 55$^{\circ}C$, respectively.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.311-318
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• 2023

This study was performed to determine the contents of propionic, benzoic, and sorbic acids in dried seasoned seafood products (n=27) sold in Korea. Propionic acid was determined using a gas chromatogramphy-flame ionization detector. Benzoic and sorbic acid were analyzed by using a high-performance liquid chromatography-diode array detector. Benzoic acid was not detected in the dried seasoned seafood products; however, propionic and sorbic acid were detected in some samples. The concentrations of propionic acid and sorbic acid were up to 125.10 mg/kg and 658.18 mg/kg in dried seasoned seafood products, respectively. Of eight samples labeled with potassium sorbate, sorbic acid was detected in seven of them. The detected sorbic acid levels in these samples met the regulations for sorbic acid usage in Korea. The propionic, benzoic, and sorbic acid contents of dried seasoned seafood products determined in this study can provide basic data for safety management of dried seasoned seafood products in future.

• Journal of Food Hygiene and Safety
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• v.35 no.3
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• pp.261-270
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• 2020

The application of color retention agents (3 items), preservatives (17 items), and bleaching agents (6 items) as food additives in processed foods were investigated by food type. Among color retention agents, sodium nitrite was used the most with 257 cases, mainly in seasoned jeoktal (71.21%), ready-to-eat foods (7.78%), and breads (4.87%). Of the benzoates (1,236 cases) used as a preservative, sodium benzoate showed up most, in 1,215 cases, while 81.16% of these were in beverages such as beverage base (39.51%), mixed beverages (22.47%), and ginseng/red ginseng beverages (8.89%). Grapefruit seed extracts (3,291 cases) were applied to 44 types of processed foods such as sauces (54.65%), liquid tea (10.46%), and other products (5.15%). Ethyl p-hydroxybenzoate (2,957 cases) was applied to products (total 96.44%) such as sauces (92.15%), blended soy sauce (2.77%), and pickled foods (1.52%). Potassium sorbate was applied to a total of 789 cases, mainly pickled foods (40.43%) and processed fishery products (47.15%). All 27 cases of sorbic acid were applied to fish paste (100%). Of the bleaching agents, sodium bisulfite and sodium hydrosulfite were mainly used in confectioneries, breads or rice cakes, and potassium metabisulfite, sodium metabisulfite, and sulfur dioxide were mainly found in alcoholic beverages including fruit wine, while sodium sulfite was mostly used in pickled foods. These results are deemed useful in applying food additives to processed foods.