• Journal of Food Hygiene and Safety
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• v.16 no.1
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• pp.61-65
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• 2001

To investigate the optimum condition of 3-monochloro-1, 2-propanediol(MCPD) analysis, gas chromatography with electron capture detector was used. Determination of MCPD derivatized with phenylboric acid was more effective than that of underivatized MCPD. In derivatization of MCPD with phenyl boric acid, there were no significantly different between boiling for 2min at 9$0^{\circ}C$ and vortexing for 5min at room temperature. Extrelut column was suitable for extraction of MCPD diluted in 20% NaCl solution and recovery rates were higher than direct extraction of MCPD with ethyl acetate. But, the method of direct extraction of MCPD with ethyl acetate was useful for rapid ants qualitative analysis. The sample extracted in soysauce(ganjang) was derivatized with phenylboric acid and analyzed by gas chromatography-mass selective detector. That was confirmed as MCPD-phenylboronate.

• Korean Journal of Community Nutrition
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• v.2 no.3
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• pp.388-395
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• 1997

A survey was conducted to investigate housewives' perception and consumption of Korean fermented foods marketed in Taejon. Most subjects know how to prepare Kimchi(seasoned and fermented vegetables), 65-67% can make Kochujang(fermented red pepper soybean paste), Toenjang(Korean style soysauce) and Jang-atchies(pickled basic side dishes), 56% can make Kuk-ganjang(Korean style coysauce), 45% can make Chonggukjang (fermented soybean) and 34% can make Jot-kals(salt-fermented fish products). With decreasing age(p<0.0001), not many other subjects could make other fermented foods besides Kimchi. The percentages of subjects buying fermented foods were 71.5% for Chin-ganjang(Japanese style soysauce), 51.7% Jot-kals, 27.1%Kochujang, 25.7% Chonggukjang, 20.1% Jang-atchies, 10.4% Toenjang, 5.9% Kuk-ganjang, and 3.8% Kimchi. the uounger in age, the higher the tendency to buy marketed Kimchies(p<0.05) and Kochujang(p<0.01). The resons for purchasing fermented foods were convenience (52.9%), lack of preparation knowledge(17.5%), lack of time for preparation(12.5%), and lack of space for food storage(8.2%). Subjects indicated that their reasons for mot buying were as follows : use of additives or unreliability with regard to manufacturing dates(45%), bad taste(21%), unsanitary treatment(16%) and to keep their indigenous taste(14%). They cosidered expiration dates, taste, crpteria and safety as the important standard in selecting marketed foods. Younger subjects insisted on the improvement of sanitary condition and partial change of taste to increase the consumption of fermented foods. However, older subjects thought it best to keep the taste original for more utilization of fermented foods.