• Korean journal of food and cookery science
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• v.1 no.1
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• pp.18-26
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• 1985

The effect of 0.05% Sorbic acid on the Kimchi fermentation and stability of ascorbic acid were investigated at 23~$25^{\circ}C$. The results are as follows. 1. Kimchi with sorbic acid showed a higher pH and a lower total acidity in general, as compared with the control Kimchi. 2. Kimchi with sorbic acid contains more ascorbic acid for the fermentation period. Especially showed the higher hydro ascorbic acid than control Kimchi. 3. The Lacticacid bacteria isolated from Baechu Kimchi and Dongchimi are identifi-ed as Leuconostoc mesenteroides, Lactobacillus Plantarum, Lactobacillus brevis, Streptococcus faecalis, Pediococcus pentosaceus. 4. The effect of sorbic acid upon the growth of Lactic acid bacteria and acid prod-ucibility is found least in Lactobacillus Plantarum, and most in Leuconostoc mesenter-oides. 5. The changes of Lacticacid bacteria occured during Kimchi fermentation curbed Leuconostoc mesenteroides most of all in Baechu Kimchi and Dongchimi with sorbic acid, while the least influence was had on Lactobacillus plantarum. Expecially, yeast wae completely curbed. 6. A result of a sensory evaluation reveals that a better taste is derived from the control Kimchi, with a significant difference, in pH4~4.3, whereas from Kimchi with sorbic acia in pH 3.7~3.8.

• Korean Journal of Veterinary Service
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• v.24 no.4
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• pp.353-358
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• 2001

Sorbic acid is one of preservatives that is mostly used in general food. This study was carried out to measure the amount of the sorbic acid in cooked meat produced from meat processing plants in Gyeongbuk province. One hundred and fifty-three samples of cooked meat(42 spices added meats, 56 grinding cooked meats, 2 bacons, 5 jerked meats, 18 sausages, 30 hams) were collected from meat processing plants and analyzed for the concentration of preservative sorbic acid and its salts by using of high performance liquid chromatography(HPLC). Sorbic acid was not detected in spices added meats, grinding cooked meats, bacons, and jerked meats except on ham and sausage. But the concentration range of sorbic acid in sausage was 0.00～1.31g/kg, average 0.44g/kg, and in ham was 0.00～1.31g/kg, average 0.329/kg. There was no sample that sorbate concentration exceeded the legal permitted level 2.0g/kg in cooked meat.

• Korean Journal of Veterinary Service
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• v.26 no.4
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• pp.361-368
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• 2003

Sorbic acid and potassium sorbate are widely used food additives with high efficiancy and they are approved and recommended by FAO and WHO. Sorbic acid is one of preservatives that is mostly used in general food. Sorbic acid and potassium sorbate are used to prevent food, such as cheese, bread, beverage, and so on, from staling and molding. The world market for sorbic acid and potassium sorbate is growing and the market in Asian region is also expected to grow rapidly. This study was carried out to measure the amount of the sorbic acid in cooked meat produced from meat processing plants in Gyeongbuk province during 2000∼2003. One thousand one hundred and thirty-five samples of cooked meat(430 spices added meats, 486 grinding cooked meats, 3 bacons, 23 jerked meats, 68 sausages, 125 hams) were collected from meat processing plants and analyzed for the concentration of preservative sorbic acid by using of high performance liquid chromatography(HPLC). Sorbic acid was not detected in spices added meats, grinding cooked meats and bacons, except on jerked meats, ham and sausage. But the concentration range of sorbic acid in jerked meat was 0.00∼1.5g/kg, average 0.37g/kg, and in sausage was 0.00∼1.31g/kg, average 0.53g/kg, and in ham was 0.00∼ 1.22g/kg, average 0.56g/kg. There was no sample that sorbate concentration exceeded the legal permitted level 2.0g/kg in cooked meat.

• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.123-126
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• 1990

Antioxidant activity of ginseng was studied in a chicken model system containing sodium nitrite, sorbic acid and ascorbate with or without ginseng. Results obtained are as follows. 1. The antioxidant effect of ginseng increased with increasing concentration but the increment decreased with increasing concentration. 2. In the sample containing sodium nitrite, sorbic acid and ascorbate, the addition of ginseng enhanced the antioxidant effect. Treatment with ginseng, nitrite, sorbic acid and asrorbate( G-NaSoAs) showed the highest antioxidant activity whereas that with nitrite and sorbic acid(NaSo) did the lowest.

• Korean Journal of Microbiology
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• v.5 no.1
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• pp.7-14
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• 1967

The synergistic actions of certain antimetabolic agents for Saccharomyces cerevisiae and Lactobacillus plantarum on radiation sterilization have been studied. The used chemical agents are sorbic acid, vitamin-$K_3$, dehydroacetic acid, p-oxybutyl benzoate and nitrofurazone, those are the permitted as food preservatives. Experimental results are as following, 1) Survival fraction of yeast which was gamma-irradiated and influenced by sorbic acid or vitamin $K_3$ is much reduced than that of only irradiated respectively. 2) It seems like that the used chemicals acts synergistically on radiation sterilization. Sodium-dehydroacetate and p-oxybutyl benzoate are proved to be also synergistic but weakly. 3) Survival fraction of Lact. plantarum which was gamma-irradiated and influenced by sorbic acid, dehydroacetic acid or nitrofurazone respectively much reduced than that of only irradiated group, it can be estimated as synergistic action of chemical affected on radiation sterilization. 4) It was found that nutrient componets can affect radiation sterilization of microorganisms protectively.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.39-50
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• 1988

Main lactic acid bacteria fermenting “Baechu Kimchi” and” “Dongchim”, which are indigenous fermented food in Korea, were isolated at optimum fermentation period and identified. The three groups of food preservatives-sorbic acid, p-hydroxybutyl benzoate (POBB), p-hydroxypropyl benzoate (POPB), and sorbic acid-POBB were prepared, and the effect of the food preservatives and various salt concentrations on those lactic acid bacteria was examined. The results obatined are as follows; 1. Lactic acid bacteria were isolated from “Baechu Kimchi” and “Dongchimi”and identifed as Leuconostoc mesonteriodse, Lactobacillus plantatum, Lactobacillus brevis, Streptococcus faecalis, and Pedicoccus pentosaceus. 2. Lactic acid bacteria were grown much better at 0.5-2% NaCl level than 0% NaCl level. 3. Among the isolated lactic acid bactera, Lactobacillus plantarum showed the highest acid producibility. The lower the concentration of NaCl, the higher the acid producibility by Leuconostoc mesentroides, and the other bacteria produced a large amount of acid at 0.5-2.5% NaCl level. 4. Both the sorbic acid (0.05-0.1%) and sorbic (0.05%)-POBB (0.004%) groups showed the highest preservatives effect. In contrast, however, POPB (0.01% ) Group showed the lowest effect, and the preservatives effect was enhanced by the addition of NaCl. Lactobacillus plantarum was least affected by all preservatives, whereas Leuconostoc mesentroides was most affected by them.

• Korean Journal of Poultry Science
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• v.8 no.1
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• pp.7-14
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• 1981

The experiment using Anake broiler strain chicks was conducted to study the effort fungistatic agents on microbial counts, Ins of nutrient, growth rate and feed efficiency of the broiler. Feed was adjusted to 12% and 15% moisture level during hot and high humidity season and sorbic acid at the level of 0.02%, 0.04% and Ca-propionic acid at the level 0.1% 0.2% was added. The results obtained were as follows. 1, The Addition of fungistatic agents could slightly reduce mold and yeast counts. The highest effect on inhibition of mold and yeast counts was observed for the addition of sorbic acid at 0.04% level to the fled contained 15% moisture. 2, Approximately 14% starch loss of ground corn was observed from the fred contained 15% moisture and the loss could be diminished to 3-7% by the addition of fungistatic agents with the superior effect of sorbic acid to Ca-propionic acid. 3. Approximately 15% fat loss was detected when high moisture fled was und and this was reduced to 7% by the addition of 0.04% sorbic acid to the feed. 4. Significantly higher growth rate (p＜0.05) during starter period was observed for low moisture feed added by sorbic acid compared with that for high moisture diet without fungistatic agents or with Ca-propionate at the level of 0.1%. 5. Significantly lower feed efficiency (p＜0.05) during starter period of high moisture feed without fungistatic agents was observed; hower no significant different response was detected by either moisturer level of kinds and levels of fungistatic agents used. 6. Significantly higher growth rate (p＜0.05) during finisher period of lower moisture feed with 0.04% sorbic acid was observed compared with that of high moisture fled without fungistatic agents or the feed added by 0.1% Ca-propionate level. 7. Significantly higher feed efficiency (p＜0.05) during finisher period of low moisture feed added by sorbic acid 0.02% or 0.04% level was found compared with that of high moisture feed without fungistatic agents and low moisture feed added by Ca-propionate at the level of 0.1% or 0.2%. 8. Mort bacteria, mold and yeast were observed in the ceca than in small intestine. The. moisture content of dict had no effect on intestinal microfloral counts. However, numbers of mold and yeast of intestine could slightly be reduced by fungistatic agents administration. 9. Nothing but encephalomalacia to chicks fed feed contained 15% moisture without addition of fungistatic agents was observed. In conclusion, addition of either sorbid acid at 0.04% level and Ca-propionate at 0.2% level to high moisture feed or reduced moisture level to 12% could be con-sidered more effective to enhance growth rate and fled efficiency of broilers during summer period.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.379-384
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• 2019

This study was to investigate the sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea. A total of 150 food samples including 50 beverages, 50 snacks and 50 instant ramens were examined using the Korea Food Code method. Sorbic and benzoic acid were analyzed by the HPLC method, whereas sulfur dioxide was measured by Monnier-Williams method. Our results indicated that benzoic acid was detected in six beverages samples, and its concentration was in the range of 3.08-11.94 mg/kg. The contents of both sorbic and benzoic acid in 50 beverage samples did not exceed the residue allowance standards set by the Ministry of Food and Drug Safety (MFDS). Sulfur dioxide was detected in 12 beverages samples, but its content was lower than the detection limit specified in the method by the Korea Food Code. On the other hand, sorbic acid was not detected all samples. These results provide a basic data regarding sorbic acid, benzoic acid and sulfur dioxide in commonly consumed beverages, snacks and instant ramens in Korea.

• 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.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.11
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• pp.1699-1704
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• 2007

This experiment was carried out to evaluate the effects of adding encapsulated-glucose, glucose, sorbic acid or prefermented juice of epiphytic lactic acid bacteria (FJLB) on the fermentation quality and residual mono- and disaccharide composition of Italian ryegrass (Lolium multiflorum Lam) silages. The additive treatments were as follows: (1) control (no addition), (2) encapsulated-glucose addition at 0.5% for glucose, (3) glucose addition at 1%, (4) sorbic acid addition at 0.1%, (5) FJLB addition at a theoretical application rate of $2.67{\times}10^5$ CFU (colony forming unit) $g^{-1}$, on a fresh weight basis of Italian ryegrass. Although control and encapsulated-glucose treatments had higher contents of butyric acid (33.45, 21.50 g $kg^{-1}$ DM) and ammonia-N/Total nitrogen (114.91, 87.01 g $kg^{-1}$) as compared with the other treated silages, the fermentation in all silages was clearly dominated by lactic acid. This was well indicated by the low pH (4.38-3.59), and high lactic acid/acetic acid (4.39-22.97) and lactic acid content (46.85-121.76 g $kg^{-1}$ DM). Encapsulated-0.5% glucose and glucose addition increased lactic acid/acetic acid, and significantly (p<0.05) decreased ammonia-N/total nitrogen, and the contents of butyric acid and total volatile fatty acids (VFAs) as compared with the control. However, there were higher butyric acid and lower residual mono-and di-saccharides on the two treatments as compared with sorbic acid and FJLB addition, and their utilization efficiency of water soluble carbohydrates (WSC) was lower than that of both sorbic acid and FJLB additions. Sorbic acid addition showed the lowest content of ethanol and ammonia-N/total nitrogen, and the highest content of residual fructose and total mono-and disaccharides as well as the higher lactic acid/acetic acid value. Sorbic acid addition decreased the loss of mono-and disaccharides, and inhibited the activity of clostridial and other undesirable bacteria, and greatly increased the utilization efficiency of fermentable substrates by epiphytic LAB. FJLB addition had the lowest pH value and the highest lactic acid content among all additive treatments, with the most intensive lactic acid fermentation occurring in FJLB treated silage. This resulted in the faster accumulation of lactic acid and faster pH reduction. Sorbic acid and FJLB addition depressed clostridia or other undesirable bacterial fermentation which decreased the WSC loss and saved the fermentable substrate for lactic acid fermentation.