• Title/Summary/Keyword: food samples

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Microbiological and Chemical Detection of Antibiotic Residues in Livestock and Seafood Products in the Korean Market

  • Park, Sung-Kug;Kim, Mee-Hye;Sho, You-Sub;Chung, So-Young;Hu, Soo-Jung;Lee, Jong-Ok;Hong, Moo-Ki;Kim, Myung-Chul;Kang, Ju-Seop;Jhee, Ok-Hwa
    • Food Science and Biotechnology
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    • v.16 no.6
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    • pp.868-872
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    • 2007
  • The microbiological and chemical identification of antibiotic residues was attempted for livestock and seafood products including pork (n=34), beef (n=34), chicken (n=32), flatfish (n=37), armorclad rockfish (n=36), and sea bream (n=27). The meat (n=100) and seafood (n=100) samples were collected from 9 markets in 5 major Korean cities. Antibiotic substances were identified from the classes of tetracyclines, macrolides, penicillins, aminoglycosides, polyethers, peptides, sulfonamides, quinolones, chlorampenicols, and novobiocins using a microbiological assay, the Charm II test and high performance liquid chromatography (HPLC) with ultra violet (UV) and fluorescence detectors. The results showed that 2 tetracyclines (oxytetracycline and tetracycline) and 3 quinolones (ciprofloxacin, norfloxacin, and enrofloxacin) were detected in 4 samples of flatfish among all 100 seafood samples tested. No antibiotic residues were detected in the 100 livestock product samples tested. The amounts (min-max, mg/kg) of the residual antibiotics were as follows; tetracycline 0.78-0.85, oxytetracycline 0.49-0.74, ciprofloxacin 0.09-0.83, norfloxacin 0.01-0.21, enrofloxacin 0.12-2.98. These data indicate that the total detection rate of antibiotics in livestock and seafood products was approximately 2%.

Effect of Heat Treatment on In Vitro Hydrolysis Index of Commercial Saengshik (시판 표준 생식의 전분 가수분해지수에 열처리가 미치는 영향)

  • Han, Sung-Hee;Han, Sang-Yoon;Rhee, Chul
    • The Korean Journal of Food And Nutrition
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    • v.21 no.4
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    • pp.470-476
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    • 2008
  • In this study, we assessed the effects of heat treatment on the in vitro hydrolysis indices of commercial Saengshik. Thermal treatment on grain flour and commercial Saengshik increased soluble dietary finer(SDF) and insoluble fiber(IDF), while total dietary fiber(TDF) content remained nearly constant regardless of thermal treatment. Among the samples, COS(Commercial Ohaeng Saengshik) showed the highest TDF and IDF content in raw and heated samples. Additionally, the resistant starch(RS) contents in unheated samples were shown to be high. After heating, the RS levels of all the samples were reduced significantly, by over 12%. The degree of gelatinization in the unheated samples was lower than that of the heated samples, whereas the degree of retrogradation in the unheated samples was higher than that of the heated samples. The hydrolysis indices(HI) of the unheated samples were relatively low, whereas the heated group evidenced high levels. The HI must be affected by content of RS and IDF in samples.

Quality Characteristics of Peeled-Chestnuts Based on the Degree of Gelatinization during Storage (박피 밤의 저장 조건에 따른 품질 변화 분석)

  • Hwang, Ja-Young
    • The Korean Journal of Food And Nutrition
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    • v.22 no.4
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    • pp.587-597
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    • 2009
  • Peeled chestnuts were stored at different temperatures($-10^{\circ}C$ and $-20^{\circ}C$) and after blanching at $90^{\circ}C$ for different lengths of time(0, 10, and 20 min) for 6 months. After the storage period, the texture, color, DSC and sensory characteristics were analyzed. Hardness, fracturability and chewiness increased with storage time, whereas springiness and cohesiveness decreased. Additionally, the L* decreased and a* and b* increased with storage time. Analysis of the DSC revealed that the peak of the retro gradation was approximately $46{\sim}60^{\circ}C$ and enthalpy for the peak increased with storage time. Additionally, the increment of enthalpy for samples stored at $-20^{\circ}C$ and blanched was lower than that of samples stored at $-10^{\circ}C$ and non-blanched samples. The sensory evaluation scores were also higher for samples stored at $-20^{\circ}C$ and blanched samples than for those stored at $10^{\circ}C$ and non-blanched samples.

Study on Phenolic Compounds in Lettuce Samples Cultivated from Korea Using UPLC-DAD-QToF/MS (국내 재배 상추로부터 UPLC-DAD-QToF/MS를 이용한 페놀화합물 성분 비교 연구)

  • Kim, Heon-Woong;Lee, Seon-Hye;Asamenew, Gelila;Lee, Min-Ki;Lee, Suji;Park, Jin Ju;Choi, Youngmin;Lee, Sang Hoon
    • The Korean Journal of Food And Nutrition
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    • v.32 no.6
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    • pp.717-729
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    • 2019
  • The chemical informs about 70 individual phenolic compounds were constructed from various lettuce samples based on literature sources and analytical data. A total of 30 phenolic compounds including quercetin 3-O-glucuronide, quercetin 3-O-(6''-O- malonyl) glucoside, cyanidin 3-O-(6''-O-malonyl)glucoside, chlorogenic acid and chicoric acid as major components were identified in 6 lettuce samples from Korea using UPLC-DAD-QToF/MS on the basis of constructed library. Among these, quercetin 3,7-di-O-glucoside(m/z 627 [M+H]+), quercetin 3-O-(2''-O-malonyl)glucoside(morkotin C, m/z 551 [M+H]+), quercetin 3-O-(6''- O-malonyl)glucoside methyl ester(m/z 565 [M+H]+), 5-O-cis-p-coumaroylquinic acid(m/z 339 [M+H]+) and 5-O-caffeoylquinic acid methyl ester(m/z 369 [M+H]+) were newly confirmed from the lettuce samples. In total content of phenolic compounds, 4 red lettuce samples(2,947.7~7,535.6 mg/100 g, dry weight) showed higher than green lettuce(2,687.3 mg) and head lettuce(320.1 mg).

Developing a Descriptive Analysis Procedure for Korean Pumpkin Gruel (Hobakjuk)

  • Chung, Seo-Jin;Hwang, Yoon-Seon;Chung, Chung-Ji;Kim, Ji-Hye;Um, Seo-Young;Chang, Young-Rae;Kim, Seon-Jung
    • Food Quality and Culture
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    • v.3 no.1
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    • pp.1-5
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    • 2009
  • The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

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Quality Characteristics of Brown Rice Dasik Addition of White, Red and Black Ginseng Powder (백삼, 홍삼 및 흑삼 분말 첨가에 따른 현미다식의 품질 특성)

  • Kim, Ae-Jung;Han, Myung-Ryun;Joung, Kyung-Hee;Kang, Shin-Jeong
    • The Korean Journal of Food And Nutrition
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    • v.22 no.1
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    • pp.63-68
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    • 2009
  • Powders prepared from three different varieties Korean Ginsengs(white, red and black) are readily available ingredients and are consumed daily by many Korean as a functional food material. These variants of Ginsengs are known to exert a variety of physiological effects. Therefore, in this study, we assessed the physiochemical characteristics of Korean Ginseng Dasik prepared with different 3 types of Ginseng powder. We conducted a sensory evaluation analysis, and assessed the mechanical characteristics, Hunter's color values, and general compositions of 3 types of Korean Ginseng Dasik stored at room temperature(20$^{\circ}C$). The results of our sensory evaluation showed that there were significant differences in the color, taste and overall quality of the samples(p<0.05), but there were no significant differences in odor or texture. With regard to the mechanical properties of the samples, we noted significant differences in he Hardness, Cohesiveness, Gumminess and Chewiness of the samples(p<0.05), but no differences in springiness were detected. The luminance of the black Ginseng Dasik was significantly less than that of the red, white, and control samples(p<0.05), We noted significant differences in Hunter's b values, but no significant differences in Hunter's a values among the samples were detected. No significant differences in the general compositions of the samples were noted. In conclusion, red Ginseng Dasik among the samples evaluated herein, has the most commercial value.

A Survey on the Safety of the Imported Foods in Gwangju (광주지역 수입식품의 안전성에 대한 조사연구)

  • Lee Hyang-Hee;Gang Gyung-Lee;Cho Bae-Sick;Ha Dong-Ryong;Kim Eun-Sun
    • Journal of Food Hygiene and Safety
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    • v.21 no.3
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    • pp.129-135
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    • 2006
  • In order to provide fundamental data of food circulation policy, we performed monitoring the safety of the imported food which was circulating through Gwangju from March to October, 2005. Acid and peroxide value which are barometers for evaluation of the quality of lipid were investigated in 130 samples of imported oil treatment food. Not-permitted tar pigment and artificial sweetner were investigated in 139 candies by TLC and HPLC. The content of sulfur dioxide in 129 samples of dried fishery products and dried fruits was investigated by Monier-Williams method. In 130 samples of imported oil treatment food, 9 samples (6.9%) were incongruent with acid value, 6 samples (4.6%) with peroxide value and 4 samples (3.1%) with acid value simultaneously with peroxide value. In 139 imported candies, not-permitted artificial sweetner were found in 2 samples (1.4%). In 129 samples in which sulfur oxide was analyzed,4 samples (3.1%) were incongruent. Finally, in total 398 samples in which this study was analyzed, 25 samples (6.3%) were incongruent.

Influence of Curing and Heating on Formation of N-Nitrosamines from Biogenic Amines in Food Model System using Korean Traditional Fermented Fish Product

  • Mah, Jae-Hyung;Yoon, Mi-Young;Cha, Gyu-Suk;Byun, Myung-Woo;Hwang, Han-Joon
    • Food Science and Biotechnology
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    • v.14 no.1
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    • pp.168-170
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    • 2005
  • The myeolchi-jeot samples were divided into different groups with or without the supplementation with biogenic amines. Subsequently, the samples were placed in an oven at $80^{\circ}C$ for 1 hr to allow the chemical reaction to proceed, and then were analyzed for N-nitrosamine contents using GC-TEA. N-nitrosamine was not detected in any of the myeolchi-jeot samples which had been treated with/without sodium nitrite. On the other hand, the yield of N-nitrosopyrrolidine from 1,000 mg/kg of putrescine and spermidine in the myeolchi-jeot samples (treated with 5 mg/kg of sodium nitrite) was 0.002 and 0.014%, respectively. N-nitrosamine was not produced from any other biogenic amines like, histamine, tyramine, cadaverine and spermine. In addition, curing and heating were the factors which influenced the formation of N-nitrosamine during the nitrosation of biogenic polyamines. For the formation of N-nitrosamine in the food systems, treatment with sodium nitrite and heating at appropriate temperature along with the satisfied supplementation of biogenic polyamines are required.

Quality Characteristics of Shrimp Flour Added Dumpling Shell (새우 분말을 첨가한 만두피의 품질 특성)

  • Kim, Kyung-Hee;Park, Bock-Hee;Cho, Young-Ja;Kim, Su-Ryoun;Cho, Hee-Sook
    • Journal of the Korean Society of Food Culture
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    • v.24 no.2
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    • pp.206-211
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    • 2009
  • The purpose of this study was to investigate the effect of shrimp flour on quality characteristics of dumpling shell. Dumpling shell samples were prepared with wheat flour along with the addition of different amount of shrimp flour, followed by functional measurements and sensory evaluations. According to amylograph data, the composite shrimp flour/wheat flour samples had increased gelatinization temperature with increasing shrimp flour content, while initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of color values, L value decreased, but a and b values increased with increasing shrimp flour content. Furthermore, the addition of shrimp flour increased hardness and decreased chewiness in all samples. Overall, sensory evaluations proved that dumpling shell with 10% added shrimp flour was preferred over the other samples.

Rapid Detection of Escherichia coli in Fresh Foods Using a Combination of Enrichment and PCR Analysis

  • Choi, Yukyung;Lee, Sujung;Lee, Heeyoung;Lee, Soomin;Kim, Sejeong;Lee, Jeeyeon;Ha, Jimyeong;Oh, Hyemin;Lee, Yewon;Kim, Yujin;Yoon, Yohan
    • Food Science of Animal Resources
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    • v.38 no.4
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    • pp.829-834
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    • 2018
  • The objective of this study was to determine the minimum enrichment time for different types of food matrix (pork, beef, and fresh-cut lettuce) in an effort to improve Escherichia coli detection efficiency. Fresh pork (20 g), beef (20 g), and fresh-cut lettuce (20 g) were inoculated at 1, 2, and 3 Log CFU/g of Escherichia coli. Samples were enriched in filter bags for 3 or 5 h at $44.5^{\circ}C$, depending on sample type. E. coli cell counts in the samples were enriched in E. coli (EC) broth at 3 or 5 h. One milliliter of the enriched culture medium was used for DNA extraction, and PCR assays were performed using primers specific for uidA gene. To detect E. coli (uidA) in the samples, a 3-4 Log CFU/mL cell concentration was required. However, E. coli was detected at 1 Log CFU/g in fresh pork, beef, and fresh-cut lettuce after 5, 5, and 3-h enrichment, respectively. In conclusion, 5-h enrichment for fresh meats and 3-h enrichment for fresh-cut lettuce in EC broth at $44.5^{\circ}C$, and PCR analysis using uidA gene-specific primers were appropriate to detect E. coli rapidly in food samples.