• Korean Journal of Veterinary Research
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• v.45 no.2
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• pp.223-231
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• 2005

A quantitative risk assessment tool was used to provide estimates of the probability that foot-and-mouth (FMD) virus-contaminated, smuggled animal products are fed to susceptible swine in Korea. Sensitivity analyses were conducted to attempt to distinguish between parameter uncertainty and variability, using different assumptions on the effect of cooking at home, the effect of the fresh meat, and the effect of heat treatment at garbage processing facility. The median risk estimate was about 20.1% with a mean value of 27.4%. In a scenario regarding all beef and pork were considered as fresh meat the estimated median risk was 3.4%. The risk was greatly dependent on the survival parameters of the FMD virus during the cooking or heat treatment at garbage processing facility. Uncertainty about the proportion of garbage that is likely contaminated with FMD had a major positive influence on the risk, whereas conversion rate representing the size of a load had a major negative effect. This model was very useful in assessing the risk explored. However, the model also requires enhancements, such as the availability of more accurate data to verify the various assumptions considered such as FMD prevalence in a specific country, proportion of garbage which is recycled as feed, proportion of food discarded as garbage. Other factors including the effect of selection of animals for slaughter, ante- and post-mortem inspection, the domestic distribution of the smuggled products, and susceptible animals other than pigs, are need to be taken into account in the future model development.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.610-616
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• 2002

In order to improve a complicated Cheongju manufacturing process, saccharification process with gelatinized rice flour was employed during a Cheongju fermentation. High sugar content without unsaccharified residue appeared to impede the yeast growth and fermentation. To solve this problem, addition of zeolite to the saccharifying solution containing 20% (w/v) sugar and fed-batch system were employed. These adjustments resulted in a increase of yeast viability and 40% time-saving alterations of fermentation. The Cheongju, having 18% (v/v) of ethanol content and fresh and rich flavor, could be made in 12 days. Yeast cells recovered from the fermentation precipitates could be reused up to four times without any adverse effect on cell viability, alcohol production, and flavor of the product. The complicated conventional brewing process of Cheongju can thus be simplified effectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.222-229
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• 2016

Corni fructus is often distributed or processed in the form of dried fruit. However, Corni fructus is hard to develop due to its distinctive sour, bitter, and astringent taste. The aim of this study was to develop a puree to broaden the utilization of fresh Corni fructus. Manufacturing and quality characteristics of Sansuyu jam made from puree were investigated. Seeded Corni fructus pulp consisted of 20 to 26% whole fruit. The moisture and sugar contents of pulp were 52~63% and $15{\sim}31^{\circ}Brix$, respectively. Sterilized distilled water was added to seeded pulp to achieve a constant solids content in the puree. As the pectin content was low as $0.14{\pm}0.01%$, gelling agent was added to produce jam. The moisture content of the puree increased to 83~88%. The sugar content was reduced to $10^{\circ}Brix$. There was no significant difference in pH. DPPH radical scavenging activities of the puree according to ripening rate at a concentration of 100 ppm were 47.92% and 50.96%, respectively. The preference degree was $5.03{\pm}0.97$ at a ripening ratio of 50:50, 2% pectin, and 0.2% carrageenan. These results imply that Corni fructus pulp puree may be appropriate for development as a natural food product.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.2
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• pp.29-33
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• 2014

Active air flushing mini-pumps were installed in a rigid polypropylene container ($32cm{\time}23cm{\time}18cm$) containing 900 g of fresh green peppers for effectively controlling its $O_2$ concentration on real time basis to preserve the product quality. The performance of the constructed system was compared to that of the modified atmosphere (MA) container system with gas diffusion tube controlled in close/open cycles responding to real time $O_2$ concentration at 10 and $20^{\circ}C$. In the control logic, the $O_2$ concentration was programmed to be located exactly at 13% or stay in the range of 13-15%. The active air flushing system could control the $O_2$ concentration in the desired level or range at both temperatures, while the passive diffusion system could work only under the low temperature condition of $10^{\circ}C$. At higher temperature of $20^{\circ}C$, the passive diffusion system could not manage the produce respiration increased more highly than the gas transfer through the diffusion tube, resulting in too low $O_2$ concentration and too high $CO_2$ concentration which would be injurious to the green pepper. When tested at $20^{\circ}C$, the MA container system could preserve the green pepper better than the perforated air package in terms of weight loss, ascorbic acid and chlorophyll contents and firmness.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1048-1056
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• 2002

Quality of fresh ginger deteriorates rapidly during low temperature storage, and its storage life is short due to sprouting and microbial spoilage. The objectives of this research were to develop, using additives, a minced ginger product, which could maintain acceptable quality for over 30 days, and to investigate its quality changes during the cold storage. Storage stability of minced ginger product was investigated from the standpoint of the inhibition of brown discoloration, gas formation and liquid-solid separation. Fresh ginger was peeled and ground to produce minced ginger (control). Sodium bisulfite, L-cysteine, NaCl, sodium benzoate, modified starch, and/or xanthan gum were added to the control to minimize quality loss during storage, and to develop an optimum formula (A) of minced ginger. Samples were packed in Nylon/PE films, stored at $5^{\circ}C$, sampled at a 30-day interval, and subjected to quality evaluations. Changes in pH, surface color, gas formation, liquid-solid separation, contents of free amino acids, free sugars, organic acids, and fatty acids were determined. Gas formation was effectively inhibited in samples with sodium benzoate and/or NaCl. Samples with xanthan gum did not result in liquid-solid separation. L-Cysteine and sodium bisulfite were effective in controlling discoloration. pH decreased during storage in all samples, except sample A. Organic acid contents of all samples increased during storage, with lactic acid content showing the highest increase. Free amino acid content decreased with increasing storage time. Free sugar content of all samples decreased during storage. Sensory results showed sample A maintained acceptable quality until 90 days of storage. These results suggest that quality of minced ginger could be successfully maintained with the additions of selected additives for up to 90 days.

• Food Science and Preservation
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• v.12 no.1
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• pp.43-47
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• 2005

Ligularia fischeri is widely grown in Korea and is containing medicinal components such as chamomile, jacobine, and ameleme etc.. Its juices from the leaf are well known for anticancer effect. This study was conducted to make Ligularia fischeri as functional food resources as food produce. To examine quality characteristics of Ligularia fischeri - such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality - were determined using physicochemical methods. The content of dietary fibers were 0.56 g in each 100 g of freeze dried Ligularia fischeri. One of the mineral contents, iron showed the highest value. The contents of tannin were 33.3 ppm in fresh Ligularia fischeri. As results of food products having Ligularia fischeri, the content of crude protein were about $9.35\%$ and $10.37\%$ in rolling snack and garlic bread respectively. The content of crude lipid were about $28.27\%$ and $23.39\%$ in rolling snack and garlic bread, respectively. In sensory evaluation, garlic bread appeared better preference than rolling snack, and older age group showed a better acceptability.

• Korean Journal of Organic Agriculture
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• v.29 no.3
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• pp.333-358
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• 2021

This study investigates consumers' purchasing behavior and perception of the low-carbon certificated agricultural product. To this end, we surveyed 1,000 consumers and the main findings are as follows. First, Even after six years of national certification, it is important to promote the low-carbon certification system due to insufficient awareness and purchase experience. Second, the certificated area is small at around 5% of the area of environment-friendly agricultural products and GAP certification, and certification is concentrated on fruit trees. Third, an appropriate level of high-priced strategy can be useful considering the cost of low-carbon certification, image management of low-carbon certificated agricultural products, and quality is the most important factor for consumers to consider when purchasing fresh agricultural products. Fourth, consumers recognized that the contribution of low carbon certification in reducing greenhouse gas emissions and preserving the environment was higher than that of environment-friendly agricultural products or GAP certification. Considering that, promotional activities linked to environment-friendly agricultural products and GAP certification may be effective when promoting low-carbon certification. Finally, the Ministry of Agriculture, Food and Rural Affairs is implementing a carbon point system linked to Green Card to revitalize low carbon certification, but 25.7% of consumers are aware of it, and 8.4% have little experience in issuing it.

• The Journal of Fisheries Business Administration
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• v.55 no.1
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• pp.37-53
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• 2024

In the post-COVID-19, the food industry is rapidly reshaping its market structure toward online distribution. Rapid delivery system driven by large distribution platforms has ushered in an era of online distribution of fresh seafood that was previously limited. This study surveyed 1,000 consumers nationwide to determine their online seafood purchasing behaviors. The research methodology used factor analysis of consumer lifestyle and Heckman's ordered probit sample-selection model. The main results of the analysis are as follows. First, quality, freshness, selling price, product reviews from other buyers, and convenience are particularly important considerations when consumers purchase seafood from online shopping. Second, online retailers and the government must prepare measures to expand seafood consumption by considering household characteristics and consumer lifestyles. Third, it was analyzed that consumers trust the quality and safety of seafood distributed online platforms. It is not possible to provide purchase incentives to consumers who consider value consumption important, so improvement measures are needed. The results of this study are expected to provide implications on consumer preferences to online platforms, seafood companies, and producers, and can be used to establish future marketing strategies.

• Journal of the Economic Geographical Society of Korea
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• v.19 no.1
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• pp.83-103
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• 2016

This paper examines the characteristics of structural change in the international agro-food trade network with a global trend of the FTA diffusion. By focusing on the centralities and the community structure to identify the agro-food trade network, we use the social network analysis and the trade data contained of 07, 08, 20, and 21 at the 2-digit HS product level among 45 countries over the last 15 years. The main analytical results are as follows: 1) Not only has intra trade network intensified more than inter-regional trade, but also, there is no doubt that inter-regioanl trade by linking has steadily increased. 2) EU countires have the high indices of centrality, which have already been highly integrated. 3) Intraregional agro-food trade network for fresh vegetables and processed food sector in Asia is shown to be strongly integrated. This finding suggests that the processes of economic integration will help strengthen the trade network for agro-food in a culturally homogeneous region. 4) The case of Korea's participation in the RCEP and TPP, Korea's power in the agro-food network tends to be reinforced, especially in the processed food sector. Overall, there is a need for establishment of spatial strategies and policies across the different regions for Mega FTAs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.399-405
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• 2010

After Gomchui tea was prepared from leaves of Ligularia fischeri (Ledeb.) Turcz by blanching method, the antioxidant activity of major compounds in Gomchui tea was assessed. On-line HPLC-ABTS analysis revealed that caffeoylquinic acids (chlorogenic acids), such as 5-O-caffeoylquinic acid (5-CQA), 3,4-di-O-caffeoylquinic acid (3,4-DCQA), 3,5-di-O-caffeoylquinic acid (3,5-DCQA) and 4,5-di-O-caffeoylquinic acid (4,5-DCQA), were the major antioxidant compounds in Gomchui tea. The extraction efficiency of these compounds were examined in the various conditions such as extraction temperature, time and solvent. The results demonstrated that the extraction amount with water increased in proportion to extraction time (1~10 min) and temperature ($8{\sim}80^{\circ}C$). These active compounds were also extracted with water even at $8^{\circ}C$ (60% of $80^{\circ}C$), indicating that water is very good extraction solvent for extraction of these antioxidant constituents. However, the extraction efficiency of these compounds decreased when ethanol percentage in water increased. The extraction efficiency between Gomchui powder (no blanching) and tea was significantly different, and 60% of total antioxidant compounds in tea was removed from fresh leaves into water in blanching process, especially 3,5-DCQA (over 90%). Meanwhile, the sonication method didn't affect the extraction of these compounds in all solvents. These results suggest that Gomchui tea can be a good candidate for the tea beneficial to human health.