• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.196-202
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• 1996

The effect of cooking(boiling, steaming and baking0and drying on the cholesterol content and formation of oxidized cholesterols in quid(Japanese flying squid, Todarodes pacificus) was studied. Cholesterol content of live squid meat varied with the portion sampled, and results from spectrophotometric assay ranged from 263.2mg/1..g(mantle) to 315.8mg/100g(tentacle). The cholesterol levels analyzed by gas chromatography(GC) for squid samples were lower by 7% of total cholesterol for live squid meat and 24% for processed meat than those results by spectrophotometric assay. Cooking resulted in the decrease of the initial total cholesterol content of raw meat from 10%(boiling for 5min.) to 25%(steaming for 5min.) The amounts of cholesterol remaining after baking were 68% for microwave oven samples and 64% for convection oven samples. Drying of raw tissue caused the greater reduction in cholesterol content than cooking but showed no significant difference in samples stored for 6 weeks at 4$^{\circ}C$ and 2$0^{\circ}C$. Raw squid meats contained essentially no oxidized cholesterols, while the 22-hydroxychoesterol was detected in frozen meats. The additional oxidized cholesterols as cholestane-triol was indentified with 22-hydroxycholesterols in cooked samples. Sun dried meat stored at 4一 and 2$0^{\circ}C$ for 6 weeks had the three kinds of oxidized cholesterols such as 22-hydroxycholesterol, cholesta-3,5-dien-7-one and cholestane-triol.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.11-16
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• 1997

The Nara Dynasty of Japan lasted from 710 to 784 A.D, which corresponds to the period of the Unified Shilla Kingdom of Korea. The Nara Dynasty enacted the 'Daiho Law and Ordinance' by referring to those of Tang Dynasty of China. Under these legal systems, the Ministries were defined, and foods were used for paying taxes or as currency. The characteristics of the dietary culture in Nara Dynasty were as follows. 1) They obtained food from rice and other grain farming, hunting and fishery. Rice was their main staple and was also used for preparing porridge and brewing wine. 2) Under the influence of Buddhism, meat was prohibited, and milks or dairy products were supplemented for improving malnutritional status. 3) They also used seasonings, spices and sweeteners to enhance the taste and produced medicines by extracting plants, animals and minerals. 4) While chopsticks were made of bamboo, willow, silver, shell, tree or bronze, such utensils as pan earthenware steamer, or charcoal pots were used for preparing meals. 5) Highly qualified utensils, made of porcelains painted with lacguetr, metal, glass, horn and stone, were produced as handcraft art wad developed. 6) Chinese style cousines and cooking methods were popular and various types of preserving techniques like drying or salting were used. Processed cookies were also developed. 7) Although flour was used mainly among noble class people, ordinary people also used it. The royal families ate milk products a lot and even fried foods. 8) One can say that Buddism exerted an influence on Vegetarianism from this era.

• Journal of Food Hygiene and Safety
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• v.15 no.2
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• pp.68-78
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• 2000

In Korea, food balance sheet and national nutrition survey have been conducted in parallel by Central Government for several decades. However, the gap between the two statistics became larger to reach an intolerable level in recent years, likely due to the limitation of dietary survey method in spite of the drastic change in dietary habits after industrialization and urbanization during last three decades. The currently available data from national nutrition survey was optimized by taking in to account of the food balance sheet. Adjusted consumption data for individual food items during the period of 1991-95 were given in tabular forms for groups of cereals potatoes sugars & sweets, legumes, nuts & seeds, fruits, vegetables, meats, eggs, dairy products oils & fats and fishery foods. Conversion factors of processed foods including wheat products, soybean products, Kimchi and dairy products into their raw materials were tentatively proposed. Great differences between supply data and intake data of food commodities were pointed out to be likely due to the seasonal variation and ignorance of processed foods and dining-out in the national nutrition survey. It is recommended to utilize these optimized food intake data as the nationally-representative one until new data from the national health and nutrition survey undertaken after modified procedures since 1998 are obtained and verified in future.

• Journal of Korean Home Economics Education Association
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• v.19 no.3
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• pp.119-131
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• 2007

This study was to investigate the recognition level of food safety from high school students(264 male, 276 female) in Chuncheon area using questionnaires. The results of the survey are summarized as follows : Regarding the general consciousness of the conditions of food safety, the proportion of the students who worry about it is higher, while 40.0% respond they are not concerned with it. The information pertinent to food safety was usually acquired from the mass media. As a fundamental reason responsible for the food safety accidents, they pointed out deficient sense of responsibility of the personnels who produce, distribute, and sell food products. As the most problematic materials threatening food safety, they pointed out heavy metals(24.8%), and subsequent responses were environmental hormones(24.4%), food additives(17.0%). The foods, for which they are most concerned about residual pesticides, were vegetables and fruits. High proportion of the students perceived that agricultural products are not safe from residual pesticides, and most of the students(92.4%) thought that residual pesticides are bad for their health. The examination on the food safety influenced by heavy metals reveals that 87.4% of the students thought the materials do influence food safety. As the food kind that is likely to be most polluted by heavy metals, they pointed out fishery products. The highest concern about processed food stuffs was the food additives. Most of the students thought that the containers of processed foods may be toxical. 25% of the students are more seriously considering food safety when they buy foods. High proportion of the students who responded they confirm safety-related matters at the time of food purchase thought much of food safety, while high proportion of those who didn't confirm those matters lay a great importance on the taste.

• Toxicological Research
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• v.31 no.3
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• pp.279-288
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• 2015

N-nitrosamines, which are classified as carcinogens by IARC and US EPA, can be easily found in various foods. They are reaction products between nitrogen oxide and secondary amines, but can also be generated during fermentation. Ever since the 1960s, when nitrite, used as a preservative in processed meats, was suspected to generate N-nitrosamines, the usage of the food additive has been debated. However, the benefit of nitrite in food supply could not be ignored and the risk-benefit analysis has become a key issue in the use of the additive. For a risk analysis, an accurate estimation of the hazardous material is necessary; therefore, analytical methods for nitrosamines have continuously evolved from the 1950s. Solid supported liquid-liquid extraction and solid phase extractions have replaced the distillation for the clean-up steps, and tandem mass spectrometry is employed for higher selectivity and sensitivity. In the present study, for a better estimation of N-nitrosamine intake, the total diet study samples were prepared for the N-nitrosamines analysis. In order to obtain the most sensitive results, a partial preparation procedure was developed and modified for different food matrices. Among seven N-nitrosamines (N-nitrosodimethylamine, N-nitrosomethylethylamine, N-nitrosodiethylamine, N-nitrosodibutylamine, N-nitrosopiperidine, N-nitrosopyrrolidine, and N-nitrosomorpholine) analyzed in the present study, N-nitrosodiethylamine has shown the highest detection rate in agricultural foods, while N-nitrosodimethylamine has appeared most frequently in livestock and fishery food products. The concentration of N-nitrosodimethylamine was the highest in seasoning.

• 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.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.217-221
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• 2013

This study developed predictive models for the kinetic behavior of Staphylococcus aureus on processed cheeses. Mozzarella slice cheese and cheddar slice cheese were inoculated with 0.1 ml of a S. aureus strain mixture (ATCC13565, ATCC14458, ATCC23235, ATCC27664, and NCCP10826). The inoculated samples were then stored at $4^{\circ}C$ (1440 h), $15^{\circ}C$ (288 h), $25^{\circ}C$ (72 h), and $30^{\circ}C$ (48 h), and the growth of all bacteria and of S. aureus were enumerated on tryptic soy agar and mannitol salt agar, respectively. The Baranyi model was fitted to the growth data of S. aureus to calculate growth rate (${\mu}_{max}$; ${\log}CFU{\cdot}g^{-1}{\cdot}h^{-1}$), lag phase duration (LPD; h), lower asymptote (log CFU/g), and upper asymptote (log CFU/g). The growth parameters were further analyzed using the square root model as a function of temperature. The model performance was validated with observed data, and the root mean square error (RMSE) was calculated. At $4^{\circ}C$, S. aureus cell growth was not observed on either processed cheese, but S. aureus growth on the mozzarella and cheddar cheeses was observed at $15^{\circ}C$, $25^{\circ}C$, and $30^{\circ}C$. The ${\mu}_{max}$ values increased, but LPD values decreased as storage temperature increased. In addition, the developed models showed acceptable performance (RMSE = 0.3500-0.5344). This result indicates that the developed kinetic model should be useful in describing the growth pattern of S. aureus in processed cheeses.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.153-156
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• 1979

Spoiled mushroom cans were collected from several canneries and examined the spore bearing bacteria in them. Thirty four isolates of anaerobic mesophiles were isolated. The one isolate(Cl-5) which was the most heat stable among the above isolates, the other isolate (D-29) which was examined in the previous experiment (Korea J. Food Sci. Technol., 10(2), 224 (1978) and PA 3679 were compared their heat resistancy in neutral phosphate buffer. They were confirmed the spoilage of mushroom products. Z value and $D_{250}$ value of the Cl-5(isolated from mushroom casing soil at Gimjae) possessing the highest resistancy were $21.3^{\circ}F$ and 1.8 min in mushroom can (4 oz. piece and stem). It's F value was 8.95 when Z value was 21.3.

• Analytical Science and Technology
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• v.21 no.6
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• pp.543-552
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• 2008

This paper described the relatively sensitive and simultaneous analytical method for 3-monochloropropane-1,2-diol (3-MCDP, $C_3H_7ClO_2$, MW. 110) as well as 1,3-dichloropropan-2-ol (1,3-DCP, $C_3H_6Cl_2O$, MW. 128) in various foods. Food samples were homogenized in 5M NaCl solution, mixed with aluminum oxide and eluted with dichloromethane. The extracted chloropropanols were concentrated by rotary evaporator and $N_2$ blow serially were derivatized with HFBA (Heptafluorobutyric anhydride, $C_8F_{14}O_3$, MW. 410) and were determined by GC/MS using isotope dilution method. The characteristic molecular ions at m/z 253, 275, 289, 291, and 453 for HFBA derivatives of 3-MCPD (MW. 502) and 110, 275, and 277 for HFBA derivatives of 1,3-DCP (MW. 325) were chosen in selected ion mode. The method validation data showed sufficiently good properties of LOD (0.003 mg/kg), LOQ (0.010 mg/kg), linearity ($R^2{\geq}0.999$ at 0.010~1.000 mg/kg), and recovery rate (${\approx}97%$). The levels of chloropropanols in soy sauce, sauces, processed meat products, fishery products, and seasonings (n=56/157) determined by the presented method were 0.0~0.3 mg/kg.

• Korean Journal of Agricultural Science
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• v.18 no.2
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• pp.164-179
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• 1991

Korean agriculture has encountered two problems. One is internal income disparity between rural and urbarn area and the other is external Uruguay Round trade problems as an abolition of direct and indirect import barriers, reduction in export subsidies and to reduce internal price supports. These problems will be brought severe farm problems such as decreasing farm household income and repressing agricultural growth in the near future. Considering the above inevitable facts Korean government has implemented several development projects such as rural industrial area development project, rural special production area development project, leisuresight seeing farm development project, traditional food development project, unskilled labor training project for off-farm employment and so on, to increase farm household income through off-farm income increase. This study was mainly concentrated on the identification of operational problems and post evaluation of the rural special production area development projects which aimed at increasing non-farm incomes and giving employment opportunity for rural farmers in small factories processing regional special farm products and mine products. The main findings and problems to be solved for the successful project implementation are as followed ; 1. Total number of the special production area development projects as of the end of 1991 was amount to 138, and total number of farm household participated were estimated at 2,079, and total amount of off-farm income per farm household was reached to 3,011 thousand won. 2. The total number of processed special products have increased from 21 items in 1981 to 56 items in 1991. On the other hand the total number of farm household participated in the projects have decreased from 2,518 to 2,079 during same period. 3. Total amount of investment for the projects has increased from 1,429 million won in 1981 to 24,760 million won in 1991 but the rate of G'T loan of the total investment has reduced from 24.5% to 5.2% during same period. 4. 138 special production area development project are classified into 6 kinds of commodity groups such as 19 of general industrial good production areas, 52 of folks-industrial art objects production areas, 39 of food processing areas, 9 of fiber and texstile processing areas, 18 of agricultural and fishery inputs processing areas and 1 of stone processing area. 5. The total production value in 1990 was estimated 20,169 million won of which export was amount to 2,627 million won. 6. The finacial rate of return of the UNGOK KUGIJA Tea processing Project operated by UNGOK coops and BAKSAN ginseng tea processing project were estimated at 45.4% (B/C Ratio=1.17, NPV=152.5 million won) and 17.7% (B/C Ratio=1.12, NPV=120.2 million won) respectively. 7. More favorite terms and condition of the loan including collateral problems have to be given to farmers participated. Heavy investment and G'T subsidy policies should be started for the successful project implementation anf farm household income increase. 8. To expand market demand of the rural special goods G'T have to provide special program of TV or other mass media for commodity propaganda and the total cost concerned must be supported by G'T subsidy. 9. The special farm products as GUGUJA,MOSI'Ramie', Ginseng. SOGOKJU,HEMP,Mushroom.DUGYUNJU and Chesnut processing projects have to be propelled and expanded for off-farm income increase in Chung Nam Province. 10. Direct operational pattern of the special production area by coops is more favorable to farmers and recommendable considering with off-farm income increase and market demand creation throughout Korea. 11. In rural area, special organizations for project appraisal are not exist. Accordingly special training program, project appraisal, formulation and preparation for civil servants concerned have to be prepared for project selection and sound implementation under limited budget and financial support.