• Toxicological Research
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• v.31 no.3
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• pp.299-305
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• 2015

An HPLC analytical method was validated for the quantitative determination of biogenic amines in agricultural products. Four agricultural foods, including apple juice, Juk, corn oil and peanut butter, were selected as food matrices based on their water and fat contents (i.e., non-fatty liquid, non-fatty solid, fatty liquid and fatty solid, respectively). The precision, accuracy, recovery, limit of detection (LOD) and quantification (LOQ) were determined to test the validity of an HPLC procedure for the determination of biogenic amines, including tryptamine, ${\beta}$-phenylethylamine, putrescine, cadaverine, histamine, tyramine, spermidine and spermine, in each matrix. The LODs and LOQs for the biogenic amines were within the range of 0.01~0.10 mg/kg and 0.02~0.31 mg/kg, respectively. The relative standard deviation (RSD) of intraday for biogenic amine concentrations ranged from 1.86 to 5.95%, whereas the RSD of interday ranged from 2.08 to 5.96%. Of the matrices spiked with biogenic amines, corn oil with tyramine and Juk with putrescine exhibited the least accuracy of 84.85% and recovery rate of 89.63%, respectively, at the lowest concentration (10 mg/kg). Therefore, the validation results fulfilled AOAC criteria and recommendations. Subsequently, the method was applied to the analysis of biogenic amines in fermented agricultural products for a total dietary survey in Korea. Although the results revealed that Korean traditional soy sauce and Doenjang contained relatively high levels of histamine, the amounts are of no concern if these fermented agricultural products serve as condiments.

• Microbiology and Biotechnology Letters
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• v.47 no.4
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• pp.498-508
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• 2019

Bacillus species were isolated from iru, a traditional fermented condiment in Nigeria. Polyphasic approach was used to evaluate the phylogenetic relationship and strain sub-type of the isolated species. Additionally, the phylogenetic profiles of the species isolated from iru were compared with those of bacilli isolated from different continents. The phylogenetic diversity analysis was performed using the combination of 16S rRNA gene sequencing, ITS-PCR, ITS-PCR-RFLP, and M13 RAPD-PCR. The analysis revealed that Bacillus subtilis U170B and B. subtilis U146A isolated from iru were the closest relatives of strains belonging to the phylogeny of B. subtilis sensu stricto and were related to other bacilli isolated from different continents that had functional benefits. The two isolated species exhibited resistance to acidic pH (pH 2.0). The survival rates of B. subtilis U170B, B. subtilis U146A, and B. clausii UBBC-07 (commercial probiotic strain) cultured at pH 2.0 for 3 h were 33.45, 12.44, and 9.53%, respectively. The strains were highly tolerant to bile salts [0.3% (w/v)]. B. subtilis U170B exhibited the highest cell viability (43.45%) when cultured for 3 h in the presence of bile salts, followed by B. subtilis U146A (25%) and B. clausii UBBC-07 (18.94%). B. subtilis U170B and B. subtilis U146A did not exhibit haemolytic activity and were susceptible to different antibiotics. Additionally, these two strains exhibited weak antagonistic activity against B. cereus. The diverse wild strains of B. subtilis can be used as a safe multifunctional starter culture for the industrial production of condiments with health benefits.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.573-582
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• 1997

The purpose of this study is to establish the one serving size of Korean Processed Food. Defining the one serving size is very important for nutrition labeling and foodservice operation, because the one serving size is used to set up a proper portion by each foodservice operation. The basic data of 200 items were collected through three methods. Searching many cookbooks, exploring the commercial and noncommercial foodservices -6 industrial foodservices, 100 nationwide elementary school foodservice recipes analysis, and 3 hospital foodservice systems as the samples - moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes of processed foods showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by three research methods were presented item by item. The results obtained were: 1. The Korean Processed Foods were dried and sugar adding and soused foods, and many of them used the natual processing methods. 2. There were wide varieties in the classification of main dishes, but many of them were cereals, noodles, and sugar products. One serving size of noodles were around $50{\sim}100\;g$, cereals were $20{\sim}40\;g$, which means the one serving size can be differenciated by the food usage. 3. According to the Food classification of side dishes, many of them were as following; natural dried foods, processed fish products, salted or sugar added foods, seasoned foods and sugar products. Moreover the Types of cooking in side dishes were almost culinary vegetables, teas, health foods and condiments, and soused fish products. 4. About desserts, they were almost teas and sugars, and the Types of cooking were teas, health foods and seasonings. 5. We can conclude that almost Korean Processed foods used the drying and soused processing methods for long-time preservation, but it can make the higher content of any special elements, such as sodium or carbohydrates.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.509-517
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• 1997

The purpose of this study is to establish the one serving size of Korean Indigeneous Food. Serving size is necessary to make Nutrition Labeling which is required to export Korean food product especially to the United States of America. The basic data of 100 food items were collected through searching traditional and recent cookbooks. 4 industrial foodservices as noncommercial foodservice and 30 traditional ethnic restaurants and 12 gourmet restaurants in hotels as commercial foodservlce were explored to collect the data of actual serving size of each items. Moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by four research methods were presented item by item. There were wide differences in intakes of main dishes, for example, noodles were around $50{\sim}100g$, cereals were 20 g, which means the one serving size can be differenciated by the food usage. In intakes of side dishes, average of side dishes were $20{\sim}30g$, but Kimches, the first traditional Korean food, were $30{\sim}50g$, and the other condiments, pepper paste and soy paste were $5{\sim}10g$. About desserts, liquid types were around 200 g, the other sugars were $10{\sim}20g$, the kind of teas were almost $2{\sim}3g$. The health foods-many kinds of that were Ginseng-were averaged 20 g; but dried mushrooms were around 2 g.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.564-568
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• 2004

Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing convenience in product preparation besides enhancing tenderness, palatability and value. Milk co-precipitates (MCP) have been reported to improve the nutritional and functional properties of certain meat products. This study was undertaken to evaluate the influence of incorporation of milk co-precipitates at four different levels viz. 0, 10, 15 and 20% on the quality of restructured buffalo meat blocks. Low-calcium milk co-precipitates were prepared from skim milk by heat and salt coagulation of milk proteins. Meat chunks were mixed with the curing ingredients and chilled water in a Hobart mixer for 5 minutes, followed by addition of milk co-precipitates along with condiments and spice mix and again mixed for 5 minutes. Treated chunks were stuffed in aluminium moulds and cooked in steam without pressure for 1.5 h. After cooking, treated meat blocks were compared for different physico-chemical and sensory attributes. Meat blocks incorporated with 10% MCP were significantly better (p<0.05) than those incorporated with 0, 15 and 20% MCP in cooking yield, percent shrinkage and moisture retention. Sensory scores were also marginally higher for meat blocks incorporated with 10% MCP than product incorporated with 15 and 20% MCP, besides being significantly higher than control. On the basis of above results 10% MCP was considered optimum for the preparation of restructured buffalo meat blocks. Instrumental texture profile analysis revealed that meat blocks incorporated with 10% MCP were significantly better (p<0.05) in hardness/ firmness than control although, no significant (p>0.05) differences were observed in cohesiveness, springiness, gumminess and chewiness of both type of samples.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.267-283
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• 2015

This study aimed to characterize the use of spices in Korean cookbooks published from the 1400's to 1700's. We conducted a content analysis of seven old cookbooks ("Sangayorok", "Suunjapbang", "Eumsikdimibang"), "Yorok", "Jubangmun", "Somunsaseol", and "Jeungbosallimgyeongje"). We collected a total of 238 food recipes, including spices as ingredients. We analyzed the types of spices used and characteristics of the recipes according to 18 dish groups. As results, a total of 10 spices were used as ingredient: ginger, pepper, Chinese pepper, garlic, sesame, chili, mustard, cinnamon, fennel, and clove. Among 238 food recipes analyzed, ginger was used most often (40.3%), followed by pepper (36.1%), Chinese pepper (30.3%), garlic (17.2%), and so on. In particular, chili was used in 18 different kinds of food recipes, which were "Somunsaseol" and "Jeungbosallimgyeongje" published in 1700s. Spices were used in different dish groups mostly as condiments. Among 18 dish groups, Chimchae was the most frequent dish group (44 recipes), followed by Jjim Seon (31 recipes), Jang Yangnyeom (20 recipes) and rice cake cookie (20 recipes). Pepper or Chinese pepper were the most frequently used spices in all food groups except Chimchae, Hoe, Jang Yangnyeom and rice cake cookie, in which garlic, ginger, sesame and ginger were used most frequently, respectively.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.199-210
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• 2011

In this study, we compared the differences and similarities between the Korean food culture and the Vietnamese food culture by surveying food resources and researching the process of Korean food being accepted into Vietnam. We suggest countermeasures for advancing Korean food into Vietnam. We conducted in-depth interviews regarding Korean food with Vietnamese food specialists who ate Korean food. As a result, Vietnamese foodies eagerly recognized that the most representative thing about Korean food was the special properties of its various and affluent side dishes. They were also aware of kimchi, made of various vegetables and condiments, as an excellent side dish compared to the Vietnamese who's staple is boiled rice. Furthermore, the flavor of Korean food was preferred by the Vietnamese who were familiar with foods such as Neue-ok-mom or fermented seafood. It was thought that the new food could be eaten with many vegetables. The specialists replied that the most typical functional property of Korean food was health. The acceptance process of Korean food into Vietnam was based on the acculturation theory. That made the Vietnamese easily experienced strange culture in the case of propagation by whom have already experienced, through the selective filter steps by various images of Korea, and made them accept the Korean food through temporary choose and acceptance step such as recommendations by friends. Globalization strategies for Korean food proposed by the Vietnamese foodies were public relations marketing in voluntary contact environments, distinguishing traditional Korean foods through research and development, and globalization by diversifying the Korean restaurant concept.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.353-360
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• 2001

Physicochemical characteristics of kochujang prepared with addition of garlic and onion, were investigated for 22 weeks of fermentation to obtain information on improving the quality of traditional kochujang. Moisture contents of kochujang increased during fermentation, but total nitrogen contents decreased slightly. The pH and titratable acidity of kochujang changed a little by addition of garlic or onion. Total sugar contents of kochujang decreased rapidly after 4 weeks, but reducing sugar contents increased until 2 weeks of fermentation. As the ratio of garlic increased, reducing sugar contents decreased. Ethanol contents increased during fermentation as mixing ratio of onion increased. Amino nitrogen contents of kochujang increased as mixing ratio of garlic or onion increased, but ammonia nitrogen contents decreased. Water activities of kochujang decreased slightly during fermentation, but consistency increased until 18 weeks. The color values of garlic or onion added kochujang were low in the L-values, but a- and b-values increased. Results of sensory evaluation showed garlic added$(2{\sim}4%)$ kochujang were more acceptable than onion added kochujang due to more favorable taste and flavor.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.756-763
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• 2015

As food waste problems become more severe, the need for reduction plans is increasing. Thus, this study aimed to discover the attitudes towards and the intentions to reduce restaurant food waste as well as the importance of and intentions to participate in reduction plans among adults customers A self-administrated questionnaire was given to 361 adults (216 men and 145 women) over 20 years old residing in Seoul and Gyeonggi province. According to the results, the respondents regarded restaurant food waste problems as serious (4.01). The biggest reason for leaving food was concern about hygiene (3.57), followed by tasting food (3.34) and portions that were too large (3.10). 57.6% responded that they try to reduce food waste when dining out. Women over 30 admitted to leaving food when dining out if the food did not taste as expected, if they had health concerns about additives such as condiments, and for body weight management. The overall average degree of awareness on the gravity of restaurant food waste problems was 4.06, indicating that respondents deeply empathized with the matter. Women showed higher alertness compared to men, and respondents in their 30s or over did more than those in their 20s. Also, respondents who try to reduce food waste when dining out had higher levels of concern than those who did not. According to the results from measuring the importance of and intention to participate in restaurant food waste reduction plans, taking away left-over food was the best option. In short, citizenship improvement campaigns should be designed for restaurants and related organizations in order to stimulate the need and effects of efforts to reduce dine-out food waste and induce aggressive participation by consumers. Diverse methods to increase actual consumer participation in food waste reduction plans that show high consumer participation intentions also needs to be developed.

• Journal of the Korean Society of Food Culture
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• v.12 no.3
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• pp.309-321
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• 1997

To observe trends over time in the consumers' preference for food purchasing, a content analysis of food advertising in Women's Dong-A was conducted with the five-year intervals from 1968 to 1995. Advertisements for food were classified with the types of foods represented, the types of food products sold, and the types of promotional statements. The results of this study can be summarized as follows: 1. The percentages of advertisements for Ingredients &Condiments group; Fats, Sugars & Desserts group; and Beverages group were peaked in the 1970s; advertisements for Protein foods, Dairy products, and Fruits & Vegetables began to increase in early 1980s; and advertisements for Starch & Cereals stabilized over time. 2. The percentages of advertisements for products classified as Fresh, Frozen and Bottled foods increased linearly; and Canned, Dry products (whether ready-to-eat or required reconstitution) decreased. 3. The percentages of promotional statements about General Health Nutrition and Contains specific nutrients were all very high, although they may decrease in recent decade; promotional statements about Minimizes or Eliminates Certain substances increased linearly over time. 4. The advertisements of Consumer-related statement were very high over time. The proportion of statement about Taste was 60.6% of all advertisements.