• Food Science and Biotechnology
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• v.15 no.4
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• pp.499-505
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• 2006

Clostridium botulinum spores are widely distributed in nature. Type A and proteolytic type B bacteria produce heat-resistant spores that are primarily involved in most of the food-borne botulism outbreaks associated with low-acid canned foods. Food-borne botulism results from the consumption of food in which C. botulinum has grown and produced neurotoxin. Growth and toxin production of type A and proteolytic type B in canned foods can be prevented by the use of thermal sterilization alone or in combination with salt and nitrite. The hazardousness of C. botulinum in low-acid canned foods can also be reduced by preventing post-process contamination and introducing hazard analysis and critical control point (HACCP) practices during production. Effectiveness of non-thermal technologies such as high pressure processing with elevated process temperatures on inactivation of spores of C. botulinum will be discussed.

• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.104-110
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• 1992

We analysed 398 kinds of processed foods sold on market - 43 kinds of ramyun, 67 kinds of bread, 104 kinds of cookies, 5 kinds of pizza, 28 kinds of sausage, 31 kinds of steamed fish cake, 4 kinds of tomato ketchup, 30 kinds of canned goods, 82 kinds of beverage and 4 kinds of danmoogi- to know mineral content such as p, Ca, Mg, Na and K. We used atomic absorption spectrophotometry for this study and the results were as follows; 1) P content was 204.24mg% in sausages, 101.80mg% in pizza, 671mg% in canned fish, 44.50mg in canned vegetable, 38.62 mg% in ramyun and 32.10mg% in steamed fish cake. Sausage had the highest P content showing almost 6 times as much as steamed fish cake. There was little difference between ramyun and steamed fish cake. 2) Ca content was 115.00 mg% in pizza, 106.94 mg% in steamed fish cake, 100.59 mg% in sausage, 91.25 mg% in canned vegetable, 79.84 mg% in bread and 78.97 mg% in ramyun, 3) Mg content was 555.16 mg% in steamed fish cake, 476.14 mg% in cookies, 436.75mg% in ketchup, 394.00mg% in canned vegetables 346.95mg% in ramyun and 341.40mg% in canned fish. Steamed fish cake was highest in Mg content and there was little difference between ramyun and canned fish. 4) Na content was 730.49mg% in ramyun, 680.25 mg% in danmoogi, 548.43 mg% sausage, 463.50mg% in canned vegetable, 449.25 mg% in ketchup, 401.29 mg% in steamed fish cake and 366.00 mg% in pizza. Ramyun had the highest Na content 5) K content was 302.30 mg% in pizza, 280.25 mg% in ketchup, 219.68 mg% in sausage, 219.2 mg% in canned fish, 183.75 mg% in canned vegetable, 166.49 mg% in ramyun and 122.77 mg% in cookies. Pizza had the highest K content.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1132-1132
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• 2001

This work is a further development of the method created by G. Krivoshiev in 1996 for elimination of peel interference and prediction of fruit flesh optical density. In this investigation, as it was earlier, the objects are observed as being structured by three successive layer “AlongrightarrowOlongrightarrowB” denoting “peel-flesh-peel”. In the first version of the method the transmittances of the surface layers A and B were measured according to Kubelka-Munk theory by means of their diffuse reflectance. At that the overall transmittance T was approximated in the form of a multiplication approximation being valid for plane-parallel layers of a non-scattering material. In this work this approximation was done away with applying the theory of discontinuum, respectively Benfor's equations. As a result two mathematical models were created for non-destructive prediction of fruit flesh optical density. These models are different from the ones based solely on Kubelka-Munk theory, the destruction being marked by the terms 1n (1 - $R_{A}R_{0}$) and 1n (1 - $R_{A}R_{B}$), where: $R_{A}$ and $R_{B}$ are reflectance values for the surface layers A and B; $R_{0}$ is the average reflectance of the internal layer that could be obtained empirically by means of a preliminary measurement of sufficiently large number of physically peeled fruits of a given species and variety.

• Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.7-11
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• 2015

The influence of spice (cinnamon, allspice, black pepper)-oil extract on canned seafood quality was studied. During the processing of canned seafood, the substitution of spice-oil extract for vegetable oil (refined sunflower, corn, soybean and olive oil) resulted in a decrease in the heat resistance of spore microorganisms, making it possible to reduce the duration of sterilization for canned food to 5-10 min at $115^{\circ}C$. This reduction in the sterilization duration of canned seafood with spice-oil extract inhibited residual microflora in the product, thus reducing the deleterious effect of heating on the main food compounds while preserving protein digestibility.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.243-261
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• 2000

Damyang is famous for the bamboo and various foods. It is urgently needed that native foods in this area are studied and modernized. Developing new foods and redeveloping local economy. Bamboo shoots can be raw materials for kimchi, canned goods, salted goods, Korean cookies, bread, tea, beverage, and so on. This study aims to invent new traditional foods using local product such as bamboo shoots will contribute to boost the recipe. to explore the new method of production and to modernize the traditional dishes. In the final analysis, economic and cultural consideration would be attached in this study.

• Journal of Food Hygiene and Safety
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• v.16 no.4
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• pp.308-314
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• 2001

This study was conducted to determine the content of heavy metals in canned foods and soft drinks available on the Korean markets. Trace metals (Pb, Cr, Cd, and Sn) were detected in 24 kinds, 120 samples by Atomic Absorption Spectrophotometer. The average concentration of heavy metals in canned foods was in the order of Sn (6.930 ppm)>Cr (0.050 ppm)>Pb (0.030 ppm)>Cd (0.008 ppm), which was the same order in soft drinks as Sn (3.519 ppm)>Cr (0.080 ppm)>Pb (0.024 ppm)>Cd (0.001 ppm). The total contents of heavy metals in canned fruits and fruit juices were relatively higher than those in cans and drinks made of vegetable and fish. It can be supposed that the high acidity owing to the organic acid of fruit itself promotes to extract metals from can materials, and although fish usually contains more heavy metals than vegetables, canned fish revealed low level because internal organs and most of skin which had more heavy metals than meat were removed throughout canning process. Because processed foods such as canned foods and soft drinks are very popular with the children and adolescence according to the change of life style and eating habit, and the possibility of exposure to heavy metals by the habitual intake of these is increasing simultaneously, it is suggested that more practical study about the process of exposure and the amount in each step is needed fur the assessment of safety.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.2
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• pp.93-99
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• 2010

This study was conducted to prepare canned salmon frame and to characterize its food components. In the preparation of high-quality canned foods, the boiling water generated in the pre-heating process should be removed, and then the pre-treated canned salmon frame should be sterilized for an $F_0$ value of 12 min. The proximate composition of the canned salmon frame prepared under optimal conditions (CSFP) was 58.4% moisture, 15.7% protein, 21.4% lipid, and 3.5% ash. Based on the results of volatile basic nitrogen and microbiological tests, the CSFP was acceptable. The sensory score for the color of CSFP was 4.1 points, which was higher than that of commercial canned salmon frame (CCSF). However, there were no significant differences in the sensory scores for flavor and taste between CSFP and CCSF. The total amino acid content of CSFP was 14.58 g/100 g, which was 4.9% lower than that of CCSF. The major amino acids in CSFP were aspartic acid (11.0%), glutamic acid (14.8%), and lysine (10.6%), which accounted for 36.4% of the total amino acid content. The CSFP was high in calcium and phosphorus, while it was low in magnesium and zinc. The major fatty acids in CSFP were 16:0 (15.2%), 18:1n-9 (17.0%), 18:2n-6 (16.7%), 20:5n-3 (9.3%), and 22:6n-3 (8.8%). Based on the results, CSFP is a high-quality canned food in terms of hygiene and nutrition.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.24-33
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• 2015

This study examined the utilization of processed food and the recognition of food labels among 257 university students (201 females and 56 males) in Seoul and Kangwon-do. The results of the study showed that the most important considered information on food labels are shelf life, nutrition facts, and price in sequential order. Female students' recognition of nutrition facts was significantly higher than that of male students (p<0.05). Female students more attentively checked the manufacturer, origin of the products, and shelf life information on food labels than did the male students. In checking out the food labels information, the most checked items on food labels were calories, trans fatty acid and cholesterol in that order and the least checked information was the sodium contents. Among processed foods, male students' consumption was dominant in instant noodles, frozen dumplings, and canned goods, while female students had more candies/chocolates. In selecting processed foods, male students showed strong preference for cheaper and quantitative products, while female students chose more tasty, brand new, well-known brand, and products of domestic origin. Frequency of canned and frozen food consumption showed a positive correlation with BMI, while candies/chocolates showed a negative correlations with BMI. Negative correlations were found in the attitude of selecting food with longer shelf life and BMI. The results of this study suggest that university students need to be well informed to make wise food choices that contribute to a healthy diet. Additionally, food manufacturers and government authorities concerned should make certain that consumers know how to use food label information more easily and effectively through proper education.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.863-866
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• 1994

This study was carried out to estimate aluminum contents of commercial beverage foods by atomic absorption spectrophotometer. The contents of aluminium in drinking yogurt, curd yogurt, fruit beverage, carbonated beverage, fruit canned food and commerical teas ranged from 161.667 to 173.333ppm 139, 300 to 293, 925ppm, 1.481 to 7.130 ppm, 1.803 to 6.026ppm, 4.600 to 7.053ppm 194.437 to 846.056 ppm, respectively.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.742-747
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• 1995

The effect of storage temperature and period on the contents of tin, iron, lead and vitamin C, browning index and pH was studied for canned and bottled orange juices currently sold in Korean market, which were stored for 24 weeks at 20, 30, 40 and $50^{\circ}C$ and analyzed at 4 week intervals. The change of metal content in bottled juices was negligible but metal release in canned juices was remarkably affected by storage temperature. Tin content after 16 weeks increased by $2.7{\sim}13.1$ times, iron content after 24 weeks increased by $4.3{\sim}5.2$ times and lead content after 24 weeks increased by $1.1{\sim}2.9$ times. Retention of total ascorbic acid in canned juices after 24 weeks at $30{\sim}50^{\circ}$ decreased to $13{\sim}76%$, while that in bottled juices decreased to $4{\sim}80%$. Browning index in canned juices after 24 weeks below $40^{\circ}C$ increased slightly with serious discoloration at $50^{\circ}C$ while that in bottled juices increased a little rapid. pH change in canned and bottled juices during storage below $40^{\circ}C$ was not observed regardless of container type but a great change of pH was accompanied with swelling of container ends in the case of canned juices after 24 weeks at $50^{\circ}C$.